Transparent hollow noodles and preparing method thereof

A hollow noodle and transparent technology, applied in food science, food ingredients as taste improvers, food coating, etc., can solve the problems of poor taste of ordinary noodles, single types of noodles, long cooking time, etc., to improve water absorption and water retention ability, low degree of gelatinization, and the effect of reducing the broken rate

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

[0005] Although the above-mentioned patent documents have solved the problems of poor taste, bad taste and long cooking time of ordinary noodles, the types of noodles are single, and the appearance is no different from ordinary noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A transparent hollow noodle, comprising raw materials in parts by weight: 45 parts of orange powder, 20 parts of modified acetate starch, and 0.5 part of table salt; the degree of substitution of the modified acetate starch is 0.04; the modified Acetate starch is obtained by reacting tapioca starch and corn starch in a ratio of 2:1 with acetic anhydride under alkaline conditions.

Embodiment 2

[0039] A transparent hollow noodle, comprising raw materials in parts by weight: 60 parts of orange powder, 30 parts of modified acetate starch, and 2 parts of table salt; the degree of substitution of the modified acetate starch is 0.07; the modified Acetate starch is obtained by reacting tapioca starch and corn starch in a ratio of 5:1 with acetic anhydride under alkaline conditions.

Embodiment 3

[0041] A transparent hollow noodle, comprising raw materials in parts by weight: 50 parts of orange powder, 26 parts of modified acetate starch, 1 part of salt, 0.5 part of cellulose powder, and 8 parts of wheat flour; The degree of substitution is 0.05; the modified acetate starch is obtained by reacting tapioca starch and corn starch in a ratio of 4:1 with acetic anhydride under alkaline conditions.

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Abstract

The invention discloses transparent hollow noodles, and belongs to the technical field of food processing. The transparent hollow noodles are prepared from, by weight, 45-60 parts of wheat starch, 20-30 parts of modified acetic ester starch and 0.5-2 parts of edible salt, wherein the substituted ratio of the modified acetic ester starch is 0.04-0.07, and the modified acetic ester starch is obtained by a reaction between the tapioca starch and the corn starch with acetic anhydride under the alkaline condition with a ratio of tapioca starch to corn starch of (2-5):1. The preparing method comprises the steps of dough kneading, dough mixing, extrusion for molding, drying and packaging. The prepared hollow noodles are high in transparency and good in visual effect, and bring a new mouthfeel and visual effect for eaters.

Description

technical field [0001] The invention relates to a hollow noodle and a preparation method thereof, in particular to a transparent hollow noodle and a preparation method thereof, 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. As consumers have higher and higher requirements for noodles, in the prior art, hollow noodles have appeared to solve the defects of ordinary noodles. [0003] On March 30, 2011, the State Intellectual Property Office disclosed an invention patent with the publication number CN101990918A and the name "A Method for Making Hollow Noodles". Add water and stir for 15 minutes, then put the wet flour into the secondary mixer and stir for 10 minutes. The evenly mixed w...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L19/00A23L33/24A23L33/14A23L33/115A23L29/238A23P20/20
CPCA23V2002/00A23V2200/14
Inventor 张一帆
Owner CHENGDU JINHUI TECH
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