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Improved production technology for fine dried noodles

A production process and noodle technology, which is applied in food drying, food science, etc., can solve the problems affecting the quality of dried noodles and prone to breakage, and achieve the effects of reducing internal cracks and voids, improving flexural resistance, and reducing fracture rate

Inactive Publication Date: 2017-10-24
吴忠市嘉禾粮油食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese invention patent CN103385419B discloses a processing technology of pumpkin buckwheat vermicelli. Although this vermicelli has good taste and high nutritional value, it is prone to breakage during storage and transportation, which affects the quality of vermicelli.

Method used

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  • Improved production technology for fine dried noodles
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Examples

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Effect test

Embodiment 1

[0024] A kind of improved vermicelli production technology, comprises the following steps:

[0025] A, kneading dough; choose the wheat flour of gluten content 33%, protein content 19% to knead dough, the mixing ratio of wheat flour and water is 2:1;

[0026] B, ripening; the dough is allowed to stand in an environment where the temperature is 40°C and the humidity is 70% and ripened for 3 hours;

[0027] C, sheeting; put the matured dough into a noodle press, and press it into a dough sheet with a thickness of 1mm;

[0028] D. Pre-drying; put the noodles into the drying room, control the drying temperature at 45°C, and dry for 10 minutes;

[0029] E, cutting into strips; cutting the pre-dried noodles into strips;

[0030] F, dry; Noodles are dried;

[0031] G, cut off; cut off the dried noodles to a set length;

[0032] H, packaging: weighing and packaging the cut dried noodles.

[0033] In this embodiment, by pre-drying the dough sheet, the uniformity of the water conte...

Embodiment 2

[0035] A kind of improved vermicelli production technology, comprises the following steps:

[0036] A, kneading dough; choose the wheat flour of gluten content 33%, protein content 19% to knead dough, the mixing ratio of wheat flour and water is 2:1;

[0037] B, ripening; the dough is allowed to stand in an environment where the temperature is 40°C and the humidity is 70% and ripened for 3 hours;

[0038] C, sheeting; put the matured dough into a noodle press, and press it into a dough sheet with a thickness of 1mm;

[0039] D. Pre-drying; put the noodles into the drying room, control the drying temperature at 45°C, and dry for 10 minutes;

[0040] E, cutting into strips; cutting the pre-dried noodles into strips;

[0041] F, dry; Noodles are dried;

[0042] G, cut off; cut off the dried noodles to a set length;

[0043] H, packaging: weighing and packaging the cut dried noodles.

[0044] In step F, drying comprises the following steps,

[0045] F1. The temperature of th...

Embodiment 3

[0052] A kind of improved vermicelli production technology, comprises the following steps:

[0053] A, kneading dough; choose the wheat flour of gluten content 33%, protein content 19% to knead dough, the mixing ratio of wheat flour and water is 2:1;

[0054] B, ripening; the dough is allowed to stand in an environment where the temperature is 40°C and the humidity is 70% and ripened for 3 hours;

[0055] C, sheeting; put the matured dough into a noodle press, and press it into a dough sheet with a thickness of 1mm;

[0056] D. Pre-drying; put the noodles into the drying room, control the drying temperature at 45°C, and dry for 10 minutes;

[0057] E, cutting into strips; cutting the pre-dried noodles into strips;

[0058] F, dry; Noodles are dried;

[0059] G, cut off; cut off the dried noodles to a set length;

[0060] H, packaging: weighing and packaging the cut dried noodles.

[0061] In step F, drying comprises the following steps,

[0062] F1. The temperature of th...

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Abstract

The invention discloses an improved production technology for fine dried noodles. The improved production technology comprises the following steps: A, kneading a dough, namely selecting wheat flour with the gluten content of 32-34% and the protein content of 18-19%, and kneading the dough, wherein a mixing ratio of the wheat flour to water is 2:1; B, curing, namely carrying out standing on the dough in an environment at the temperature of 40 DEG C and the humidity of 70%, and curing for 3 hours; C, pressing into sheets, namely putting the cured dough into a noodle press, and pressing into the sheets with the thickness of 1mm; D, preliminary drying, namely putting the sheets into a drying room, and drying for 10 minutes while a drying temperature is controlled to be 45-55 DEG C; E, slitting, namely slitting the preliminarily dried sheets; F, drying, namely drying the noodles; G, cutting, namely cutting the dried noodles according to set length; and H, packaging, namely weighing the cut fine dried noodles, and packaging. The improved production technology for the fine dried noodles has the advantages that defects of the prior art can be solved, and fracture rate of the fine dried noodles is reduced.

Description

technical field [0001] The invention relates to the technical field of dried noodle processing, in particular to an improved noodle production process. Background technique [0002] Vermicelli is a kind of instant food that Chinese residents like very much. Chinese invention patent CN103385419B discloses a process for processing pumpkin buckwheat vermicelli. Although this vermicelli has a good taste and high nutritional value, it is prone to breakage during storage and transportation, which affects the quality of the vermicelli. Contents of the invention [0003] The technical problem to be solved by the invention is to provide an improved noodle production process, which can solve the deficiencies of the prior art and reduce the fracture rate of the noodle. [0004] In order to solve the above technical problems, the technical solutions adopted by the present invention are as follows. [0005] A kind of improved vermicelli production technology, comprises the following ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L5/00
CPCA23L5/00A23L7/109A23V2002/00A23V2300/10
Inventor 李建华宋家峰李志红杨文静
Owner 吴忠市嘉禾粮油食品有限公司
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