Preparation method for hollow noodle

A noodle and hollow technology, applied in the field of food processing, can solve the problems of poor processing performance and insufficient nutritional value of noodles, and achieve the effects of prolonging shelf life, cleaning the stomach and reducing rigidity

Inactive Publication Date: 2017-04-26
CHENGDU JINHUI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention aims to solve the problems in the prior art that the nutritional value of noodles is not high enough, and the processing performance of miscellaneous grain noodles is not good during the processing process. The processing performance of corn enriches the taste of noodles and increases the nut

Method used

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Examples

Experimental program
Comparison scheme
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Example Embodiment

[0029] Example 1

[0030] A preparation method of hollow noodles, comprising the following steps:

[0031] A. Preparation

[0032] After mixing 60 parts of pea flour and 5 parts of corn flour weighed by weight, adding 20 parts of water, inoculating 5 parts of lactic acid bacteria, and fermenting at 38° C. for 8 hours for later use;

[0033] Pulverize the dried bamboo fungus, add water 10 times the mass of the bamboo fungus powder, stir, ultrasonically treat for 15 minutes, and then perform hydrolysis. The hydrolysis temperature is 35°C, and the time is 15 hours. Extract 5h, filter to obtain described bamboo fungus extract;

[0034] B. And noodles

[0035] Add 55 parts by weight of the mixture of fermented pea flour and corn flour into the dough mixer, then add 15 parts of water, stir evenly, let stand at 25°C for 20 minutes, add the mixture weighed by weight Take 2 parts of bamboo fungus extract, mix well;

[0036] C. Extrusion

[0037] Transfer the prepared noodles in s...

Example Embodiment

[0040] Example 2

[0041] A preparation method of hollow noodles, comprising the following steps:

[0042] A. Preparation

[0043] After mixing 85 parts by weight of pea flour and 20 parts of corn flour, adding 30 parts of water, inoculating 8 parts of lactic acid bacteria, and fermenting at 45° C. for 2 hours for later use;

[0044] Pulverize the dried bamboo fungus, add water with 35 times the mass of the bamboo fungus powder, stir, ultrasonically treat for 20 minutes, and then perform hydrolysis. The hydrolysis temperature is 60 ° C and the time is 5 hours. Extracted for 15h, filtered to obtain the bamboo fungus extract;

[0045] B. And noodles

[0046] Add 60 parts by weight of the mixture of fermented pea flour and corn flour into the dough mixer, then add 28 parts of water, stir evenly, let stand at 37 ° C for 10 minutes, add the mixture weighed in parts by weight. Take 5 parts of bamboo fungus extract, mix well;

[0047] C. Extrusion

[0048] Transfer the prepared n...

Example Embodiment

[0051] Example 3

[0052] A preparation method of hollow noodles, comprising the following steps:

[0053] A. Preparation

[0054] After mixing 75 parts of pea flour and 18 parts of corn flour weighed by weight, adding 26 parts of water, inoculating 6 parts of lactic acid bacteria, and fermenting at 40° C. for 7 hours for later use;

[0055] Pulverize the dried bamboo fungus, add water 10 to 35 times the mass of the bamboo fungus powder, stir, ultrasonically treat for 18 minutes, and then perform hydrolysis, the hydrolysis temperature is 45°C, and the time is 10 hours, and the solution after the hydrolysis is refluxed. The extractor was extracted for 12h, and the filtrate was to obtain the bamboo fungus extract;

[0056] B. And noodles

[0057] Add 58 parts by weight of the mixture of fermented pea flour and corn flour into the dough mixer, then add 20 parts of water, stir evenly, let stand at 30°C for 15 minutes, add the mixture weighed in parts by weight. Take 4 parts of...

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Abstract

The invention discloses a preparation method for a hollow noodle, belonging to the technical field of food processing. The method comprises the following steps: material preparation, kneading, extrusion molding, freeze drying and packaging. Compared with hollow noodles in the prior art, the invention has the following beneficial effects: since pea flour and corn flour fermented via lactic acid bacteria are used as raw materials, the prepared hollow noodle is capable of cleaning the intestines and the stomach, promoting fat metabolism, preventing fatty liver, lowering serum cholesterol, improving blood circulation and preventing cardiovascular diseases.

Description

technical field [0001] The invention relates to a method for preparing hollow noodles, belonging to the technical field of food processing. Background technique [0002] Noodles are one of the favorite foods in people’s daily life. The noodles that people often eat include Zhongjiang noodles, Fujian longxu noodles, Lanzhou noodles, etc., but these noodles are solid. The ability to taste is also poor, and the taste is not good. However, the noodles made from ordinary wheat noodles have flat mouthfeel, poor taste ability and long cooking time, which can no longer satisfy people's more demands for noodles. [0003] With the development of the noodle processing industry, differentiated noodles have appeared on the market, such as "hollow noodles", "fermented noodles", and "multigrain noodles" and so on. For example, on January 1, 2014, the State Intellectual Property Office disclosed an invention patent with the publication number CN103478582A titled "A Formula of Sweet Buckwh...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L11/00A23L31/00A23L33/115A23L29/238A23P20/20
CPCA23V2002/00A23V2200/32A23V2200/3262A23V2200/326A23V2200/3324A23V2250/208
Inventor 张一帆
Owner CHENGDU JINHUI TECH
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