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Normal temperature refreshing oat dough and processing method thereof

A processing method and technology of oats, which are applied in food preservation, food science, and food ingredients as taste improvers, etc., can solve the problems of difficulty in ensuring hygienic conditions and product quality, loss of traditional Chinese food characteristics, and high moisture content in pulled noodles. The network structure is well preserved, the scope of deep processing is expanded, and the effect of improving edible value

Inactive Publication Date: 2017-06-13
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] (1) Torn noodles have a high moisture content (35%-45%), and are easy to ferment at room temperature, especially in high-temperature environments in summer, resulting in quality deterioration, loss of original taste, and shortened shelf life;
[0004] (2) The use of cold chain storage not only consumes a lot of energy, but also reduces the extensibility of the dough after freezing
In addition, the noodles placed on top are prone to dehydration and drying, and are easy to break
[0005] (3) Most companies extend the shelf life by adding preservatives, losing the characteristics of traditional Chinese food
[0010] At present, most of the fresh noodles in my country are still produced in small workshops, and it is difficult to guarantee hygienic conditions and product quality, and people's consumption is mainly to buy and eat immediately, which is extremely inconvenient
For manufacturers, fresh noodles that cannot be sold every day need to be refrigerated, otherwise they will be thrown away due to fermentation, resulting in a lot of waste

Method used

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  • Normal temperature refreshing oat dough and processing method thereof
  • Normal temperature refreshing oat dough and processing method thereof
  • Normal temperature refreshing oat dough and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The processing method of the room temperature preservation oatmeal noodle of the present embodiment comprises the following steps:

[0044] (1) Oat whole grain extruded powder: Grind oat grains to obtain whole oat powder, extrude and extrude with a twin-screw press (Hunan Fumaco Food Engineering Technology Co., Ltd., model FMHE36-24) The conditions are: the screw speed is 70r / min, the feeding speed is 30kg / h, the water adding speed is 1.3kg / h, the temperature in the first and second zones is 65°C, the temperature in the third zone is 120°C, the temperature in the fourth zone is 170°C, the temperature in the fifth zone is 170°C, and the temperature in the sixth zone is 170°C. The zone temperature is 160° C.; the extruded and puffed sample is cooled to room temperature, crushed, and passed through a 100-mesh sieve to obtain oat whole grain extruded powder.

[0045](2) Acidic electrolyzed water: Add appropriate amount of edible salt to drinking water, and electrolyze in an...

Embodiment 2

[0051] The processing method of the room temperature preservation oatmeal noodle of the present embodiment comprises the following steps:

[0052] (1) Oat whole grain extruded powder: Grind oat grains to obtain whole oat powder, extrude and extrude with a twin-screw press (Hunan Fumaco Food Engineering Technology Co., Ltd., model FMHE36-24) The conditions are: screw speed 50r / min, feeding speed 25kg / h, water adding speed 1.0kg / h, temperature in zone 1 and zone 50°C, temperature in zone 3 100°C, temperature in zone 4 180°C, temperature in zone 5 180°C, temperature in zone 6 The zone temperature is 170° C.; the extruded sample is cooled to room temperature, crushed, and passed through a 100-mesh sieve to obtain oat whole grain extruded powder.

[0053] (2) Acidic electrolyzed water: add appropriate amount of edible salt to drinking water, and electrolyze in the electrolytic cell to obtain pH=1.8, Cl - Acidic electrolyzed water with a concentration of 130mg / L.

[0054] (3) Knea...

Embodiment 3

[0059] The processing method of the room temperature preservation oatmeal noodle of the present embodiment comprises the following steps:

[0060] (1) Oat whole grain extruded powder: Grind oat grains to obtain whole oat powder, extrude and extrude with a twin-screw press (Hunan Fumaco Food Engineering Technology Co., Ltd., model FMHE36-24) The conditions are: screw speed 80r / min, feeding speed 35kg / h, water adding speed 1.5kg / h, temperature in zone 1 and zone 80°C, temperature in zone 3 130°C, temperature in zone 4 160°C, temperature in zone 5 160°C, temperature in zone 6 The zone temperature is 140°C; the extruded sample is cooled to room temperature, crushed, and passed through a 100-mesh sieve to obtain oat whole grain extruded powder.

[0061] (2) Acidic electrolyzed water: add appropriate amount of edible salt to drinking water, and electrolyze in the electrolytic cell to obtain pH=2.2, Cl - Acidic electrolyzed water with a concentration of 180mg / L.

[0062] (3) Kneadi...

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Abstract

The invention relates to normal temperature refreshing oat dough and a processing method thereof and belongs to the technical field of food processing. Specifically, the invention relates to the oat dough which is prepared according to the steps of preprocessing oat powder, kneading dough, fermenting, processing and packaging, can be kept fresh for 7 days under normal temperature, tastes chewy, is high in soluble dietary fiber content and has an effect of reducing vascular disease. According to the method provided by the invention, the influence of cold chain transportation on the dough quality can be reduced and the dough characteristic can be effectively kept.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a room-temperature fresh-keeping oatmeal pulled noodle and a processing method thereof. Background technique [0002] Pulled noodles, trouser pocket noodles, pulled noodles or oil-splashed noodles are famous Shaanxi snacks. They have the characteristics of firmness, softness, smoothness, chewiness, and bold eating methods. They have a history of more than 3,000 years and are widely loved by people. In recent years, with the increase in market demand for pulled noodles and the advancement of industrial production, problems in the production, processing, and transportation of pulled noodles have gradually emerged, seriously affecting the taste and marketing of pulled noodles. The main questions are as follows: [0003] (1) Torn noodles have a high moisture content (35%-45%), and are easy to ferment at room temperature, especially in high-temperature environments in summer,...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L7/17A23L3/349A23L3/358
CPCA23L3/349A23L3/358A23V2002/00A23V2200/326A23V2200/14
Inventor 胡新中李小平马蓁刘柳
Owner SHAANXI NORMAL UNIV
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