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A kind of tomato vermicelli, its processing method and the application of tomato paste in the production of vermicelli

A processing method and a technology for tomato paste, applied in the field of tomato dried noodles, can solve the problems of lack of nutrition, single flavor, long cooking time of tomato dried noodles, etc.

Active Publication Date: 2020-10-27
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the lack of nutrition and single flavor of the existing quick-cooked dried noodles, and the shortcomings of the existing tomato dried noodles such as long cooking time, the inventor has developed tomato dried noodles rich in lycopene and dietary fiber through research. While retaining the original smooth, delicate and elastic taste of traditional dried noodles, tomato dried noodles take into account nutrition, flavor and cooking speed

Method used

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  • A kind of tomato vermicelli, its processing method and the application of tomato paste in the production of vermicelli
  • A kind of tomato vermicelli, its processing method and the application of tomato paste in the production of vermicelli
  • A kind of tomato vermicelli, its processing method and the application of tomato paste in the production of vermicelli

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Embodiment 1

[0064] The following raw materials for preparing tomato dried noodles were weighed: 100 kg of medium-strength gluten wheat flour sieved through a 70-mesh sieve, 49 kg of tomato paste, and 3 kg of edible salt. Tomato vermicelli is prepared by the following processing method:

[0065] Step 1: Pour the medium-strength gluten wheat flour, tomato paste, and edible salt into the noodle mixer, and knead the noodles by stirring. The kneading time is 16 minutes, and the stirring speed is 128 rpm for 5 minutes, followed by stirring at 63 rpm. Slow play for 11min;

[0066] Step 2, transfer the dough to a sealed environment, and ripen at room temperature for 45 minutes;

[0067] Step 3, the cured dough is pressed into the pressing roller for 10 times in an environment with a humidity of 65% (wherein, the matured dough is pressed 5 times with a rolling distance of 2 mm, including direct pressing 2 times, 2 times of tri-folding and pressing, 1 time of folding and pressing in half; and pre...

Embodiment 2

[0069] Weigh the following raw materials for preparing tomato dried noodles: 100kg of medium-strength gluten wheat flour, 50kg of tomato paste, 1kg of edible salt, 0.05kg of artemisia gum, 0.01kg of guar gum, 0.07kg of konjac gum, which are screened through a 100-mesh sieve kg. Tomato vermicelli is prepared by the following processing method:

[0070] Step 1. Pour the medium-strength wheat flour, tomato paste, edible colloids (artemisia gum, guar gum, konjac gum) and edible salt into the dough mixer, and mix the dough by stirring, and the dough mixing time is 15 minutes. Wherein, beat fast for 4min at a stirring speed of 126rpm, then beat slowly for 11min at a stirring speed of 61rpm;

[0071] Step 2, transfer the mixed dough into a sealed environment, and ripen at room temperature for 45min;

[0072]Step 3, making the matured dough enter the pressing roller for sheeting 10 times under an environment of 65% humidity (wherein, making the cooked dough sheeting 5 times with a p...

Embodiment 3

[0074] Weigh the following raw materials for preparing tomato noodles: 100kg of medium-strength wheat flour, 49kg of tomato sauce, 2kg of edible salt, 0.08kg of artemisia gum, 0.08kg of guar gum, and 0.08kg of konjac gum sifted through a 70-mesh sieve. kg. Prepare tomato vermicelli by following processing method:

[0075] Step 1, pour medium-strength gluten wheat flour, tomato paste, edible colloids (artemisia gum, guar gum, konjac gum) and edible salt into the dough mixer, and knead the dough by stirring. The dough kneading time is 15 minutes. Among them, beating fast for 5 minutes at a stirring speed of 128rpm, and then beating slowly for 10 minutes at a stirring speed of 63rpm;

[0076] Step 2, transfer the mixed dough into a sealed environment, and ripen at room temperature for 40 minutes;

[0077] Step 3, making the matured dough enter the pressing roller for sheeting 10 times under an environment of 65% humidity (wherein, making the cooked dough sheeting 5 times with a...

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Abstract

The present invention discloses tomato fine dried noodles, which are prepared from the following raw materials by weight: 100 parts of medium gluten wheat powder, 49-50 parts of tomato sauce, 0-0.3 part of edible colloid, and 1-3 parts of edible salt. The invention further discloses a processing method of the tomato fine dried noodles, wherein the processing method comprises: carrying out doughmaking on various raw materials, carrying out sealing agent, pressing into sheets, cutting into strips, drying, and other steps so as to prepare the finished product fine dried noodles. According to the present invention, the tomato fine dried noodles have characteristics of delicate in taste, rich tomato aroma, short cooking time and good rehydration, and integrate the instant food, the nutrition health, and the delicious taste.

Description

technical field [0001] The invention belongs to the field of food processing. In particular, the present invention relates to tomato vermicelli, its processing method and the use of tomato paste in the production of the tomato vermicelli. The tomato vermicelli prepared from specific raw materials in the present invention can be quickly cooked and has good rehydration, while ensuring delicate taste and rich tomato aroma. Background technique [0002] Tomato paste is a paste-like substance made from crushed tomato pulp. Pure tomato paste (made from only tomato, without other additives and preservatives) has no obvious salty taste, a non-sticky texture, and a deep color. According to the "Chinese Food Composition Table", the content of most nutrients except vitamin C in tomato paste is much higher than that of tomatoes. For example, the content of dietary fiber in tomato paste is more than 4 times that of the corresponding content in tomatoes. And the content of vitamin E in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/113A23L29/00
CPCA23V2002/00A23V2200/16A23V2200/14A23V2250/506A23V2250/5066A23V2250/502
Inventor 陈佳佳房岩强任晨刚左乃北
Owner COFCO NUTRITION & HEALTH RES INST
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