Novel seasoned flour product and preparation method thereof

Abstract

The invention relates to a novel seasoned flour product and a preparation method thereof. The novel seasoned flour product is prepared from 25 parts of flour, 2-2.25 parts of edible salt, 0.1 part of an emulsifying agent, 0.0170-0.0196 part of a sweetening agent, 0.0152-0.0171 part of a preservative, 7.1-7.4 parts of softened water, 0.1 part of a compound water-retaining agent, 6.86-8.58 parts of edible oil, 0.102-0.103 part of a compound preservative, 0.0022 part of an antioxidant, 0.114 part of essence, 0.39 part of monosodium glutamate powder, 0.52 part of white granulated sugar, 0.248 part of natural flavor and 0.41 part of chili. The proportion of the edible salt in the novel seasoned flour product is reduced by 10-30%, so that the novel seasoned flour product is more healthy; furthermore, the proportion of the sweetening agent is reduced by 5-10%, so that the raw material consumption is reduced; the water retention and corrosion prevention functions of the novel seasoned flour product are also reduced due to the reduction of the proportion of the edible salt, so that the compound water-retaining agent is added into the novel seasoned flour product for improving the water retention function, and the compound preservative is added into the novel seasoned flour product for improving the corrosion prevention function; therefore, the total shelf life and best taste period of the product provided by the invention are prolonged.

Description

Technical field [0001] The invention relates to a seasoned noodle product, in particular to a novel seasoned noodle product and a preparation method thereof. Background technique [0002] Flavored gluten, commonly known as spicy noodles, is actually a kind of cooked food made of flour. It uses wheat flour or other grain flour as the main raw material. It is puffed and molded by ingredients, extruded and puffed to a specific temperature, and then added salt, sugar, It is made of oil, chili, sesame pepper, spices and food additives. It is a kind of seasoned noodle food. [0003] The existing method for making seasoned noodle products is generally to form a blank after the prepared flour is extruded and matured, and then pulled and cut manually. [0004] The name is a method for preparing squeezed pastries with vegetarian barbecue grilled tendons, and the patent application number 201310063671.8 discloses a sweet noodle product that can meet normal consumption, but has a high salt con...

AI Technical Summary

Problems solved by technology

[0005] However, the increase in the proportion of edible salt has many side effects: 1. It is not conducive to the health of consumers (low-salt foods are now advocated); 2. Increase the types of sweeteners, because the industry standard has a maximum amount of each sweetener used Value, in order to obtain higher sweetness, had to add more types, such as the above-mentioned noodle products to add 3-5 kinds, increased more proportioning steps, resulting in increased production costs; 3, in order to adapt to the taste of consumers , more sweeteners are needed to offset, consuming more raw materials and increasing production costs