Processing technology of instant dry noodles
A processing technology and dry noodle technology, applied in the field of food, can solve the problems of loss of nutrients, cumbersome delivery, unable to fully guarantee the source of nutrients, etc., and achieve the effects of less loss of nutrients, high content, and high absorption and utilization.
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Embodiment 1
[0021] A process for producing instant dry noodles, comprising the following steps:
[0022] (1) Take each component of the following parts by weight: 45 parts of flour, 45 parts of yam powder, 25 parts of potato starch, 1.5 parts of edible salt, 1.2 parts of edible alkali, 1.5 parts of gluten enhancer, 1 part of sorbitol, 40 parts sterile water;
[0023] (2) Take flour and edible alkali and put them in sterile water, stir and mix evenly, continue to stir at 70°C for 40 minutes, then cool to room temperature, add formula yam powder, potato starch, edible salt, gluten enhancer and sorbitol, Mix evenly, put it into a vacuum dough mixer, process for 25 minutes, then cover the dough with plastic wrap and place it at 33°C for 25 minutes;
[0024] (3) Press the dough with a cutting machine, cut it into strips with a width of 5 mm and a thickness of 2 mm, put it in a boiling water tank and cook for 20 minutes, and take out the noodles;
[0025] (4) Place the taken out noodles in th...
Embodiment 2
[0029] A process for producing instant dry noodles, comprising the following steps:
[0030] (1) Weigh each component of the following parts by weight: 30 parts of flour, 30 parts of yam powder, 20 parts of potato starch, 1 part of edible salt, 1 part of edible alkali, 1 part of gluten-enhancing agent, 2 parts of sorbitol, 30 parts sterile water;
[0031] (2) Take flour and edible alkali and put them in sterile water, stir and mix evenly, keep stirring at 60°C for 30 minutes, then cool to room temperature, add the formula yam powder, potato starch, edible salt, gluten enhancer and sorbitol, Mix evenly, put it into a vacuum dough mixer, process for 20 minutes, then cover the dough with plastic wrap and place it at 30°C for 20 minutes;
[0032] (3) Press the dough with a cutting machine, cut it into strips with a width of 2 mm and a thickness of 2 mm, put it in a boiling water tank and cook for 10 minutes, and take out the noodles;
[0033] (4) Place the taken out noodles in t...
Embodiment 3
[0037] A process for producing instant dry noodles, comprising the following steps:
[0038] (1) Weigh each component of the following parts by weight: 25 parts of flour, 25 parts of yam powder, 10 parts of potato starch, 0.5 part of edible salt, 1 part of edible alkali, 0.2 part of gluten enhancer, 0.5 part of sorbitol, 20 parts of sterile water;
[0039] (2) Take flour and edible alkali and put them in sterile water, stir and mix evenly, keep stirring at 100°C for 30 minutes, then cool to room temperature, add the formula yam powder, potato starch, edible salt, gluten enhancer and sorbitol, Mix evenly, put it into a vacuum dough mixer, process for 30 minutes, then cover the dough with plastic wrap and place it at 35°C for 30 minutes;
[0040] (3) Press the dough with a cutting machine, cut it into strips with a width of 8 mm and a thickness of 4 mm, put it in a boiling water tank and cook for 25 minutes, and take out the noodles;
[0041] (4) Place the taken out noodles in...
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