Special powder for seafood noodles and production method of special powder

Abstract

The invention discloses special powder for seafood noodles and a production method of the special powder. The special powder is prepared from the following raw material components in parts by weight: 60-70 parts of Australian standard white wheat (ASW)1M crossed-linked flour from the upper section of a plan sifterand 40-30 parts of Australian high-quality white wheat (APW) 1M flour from the upper section of the plan sifter. Special wheat and a special powder taking part in a wheat processing process are selected, so that seafood noodles prepared from the special powder are pure white, bright, tough and chewy in mouthfeel and good in elasticity, has a long retention period, and can still keep natural mouthfeel after being frozen. The yield of flour is reduced, processing precision of the flour is improved, and the special powder, which meets needs of a food plant, for the seafood noodles can be produced without adding a food additive into flour.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a special flour for udon noodles and a production method thereof. Background technique [0002] The method of making noodles is simple and diverse, and at the same time nutritious and delicious, it is a popular delicacy in our country. However, the noodles made of ordinary flour are difficult to meet the needs of consumers for noodles from its mouthfeel, transparency, whiteness, and shelf life. In recent years, udon noodles have been introduced from Japan to my country and have developed to a certain extent. However, the appearance and taste of udon noodles produced from flour used in food factories are still difficult to meet the standards of Japanese udon noodles. The udon noodles produced by the existing special flour for udon noodles cannot meet the requirements of food factories in terms of whiteness, mouthfeel, and transparency; ), the appearance and t...

AI Technical Summary

Problems solved by technology

However, the noodles made of ordinary flour are difficult to meet the needs of consumers for noodles in terms of their taste, transparency, whiteness, and shelf life.

In recent years, the introduction of udon noodles from Japan to my country has made some progress, but the appearance and taste of udon noodles produced from the flour used in food factories are still difficult to meet the standards of Japanese udon noodles

The udon noodles produced by the existing special flour for udon noodles cannot meet the requirements of food factories in terms of whiteness, mouthfeel, and transparency; ), the appearance and taste of the product are not up to the standard of Japanese udon noodles