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Flour for fresh-cut noodles and preparation method thereof

A technology for cutting noodles and flour, which is applied in the field of flour, which can solve the problems of easy mixing of soup and poor taste, and achieve the effect of low broken rate, improved compactness and brightness, and not easy to stick to the pan

Active Publication Date: 2020-06-16
QINGDAO JIAHEXING MILLING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since inulin is easy to dissolve in high-temperature water, when cooking noodles, it is easy to mix the soup, and the taste becomes worse when eating.

Method used

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  • Flour for fresh-cut noodles and preparation method thereof
  • Flour for fresh-cut noodles and preparation method thereof
  • Flour for fresh-cut noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment one: a kind of preparation method for the flour of fresh-cut noodle, comprises the steps:

[0035] White sesame is heated at 100-150°C and ground to form white sesame powder with a particle size of 80-100 mesh;

[0036] Wash the glutinous rice and grind it to a particle size of 100-180 mesh;

[0037] Poria cocos is washed and peeled, and ground to a particle size of 150-200 mesh;

[0038] Select the old water chestnut, wash and peel it, and grind it until the particle size is 100-150 mesh;

[0039] Yanyou 361 wheat flour, Xinong 979 wheat flour, white wheat flour, high-gluten wheat flour, tapioca starch, white sesame flour,

[0040] Glutinous rice flour, Poria cocos powder and water chestnut powder were mixed for 25-30 minutes to prepare flour for fresh-cut noodles.

[0041] White sesame powder, Yanyou 361 wheat flour, Xinong 979 wheat flour, white wheat flour, and high-gluten wheat flour are pre-mixed for 5 minutes at a speed of 150r / min; add tapioca star...

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Abstract

The invention relates to flour used for fresh noodles, and a preparation method thereof. The flour used for fresh noodles comprises, by weight, 30 to 35 parts of Yanyou 361 wheat flour, 20 to 25 partsof Xinong 979 wheat flour, 20 to 25 parts of white wheat flour, 30 to 38 parts of high gluten wheat flour, 8 to 12 parts of cassava starch, 5 to 8 parts of white sesame powder, and an auxiliary powder, wherein the auxiliary powder comprises 10 to 12 parts of glutinous rice flour, 5 to 10 parts of poria cocos powder, and 5 to 10 parts of water caltrop powder. The flour possesses following advantages: noodle breaking rate is low, turbidity of noodle soup is low, and the elasticity of prepared noodles is high.

Description

technical field [0001] The invention relates to the field of flour used for making fresh-cut noodles, more specifically, it relates to a flour used for fresh-cut noodles and a preparation method thereof. Background technique [0002] In northern my country and some southern regions, pasta is usually used as a staple food. In order to save time and make it easier to eat, most families choose to buy fresh cut noodles and cook them at home. Usually the fresh cut noodles sold in the market or supermarkets are easy to mix with the soup after being soaked in water, and the noodles are not chewy. [0003] The application date is September 11, 2013, and the Chinese patent application publication number CN103494058A discloses a high dietary fiber refined flour and its production process and a production process for making dried noodles. The high dietary fiber refined flour in this patent is composed of 93-95 % wheat flour, prepared with 5-7% inulin with a degree of polymerization o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L25/00A23L31/00A23L19/00
Inventor 张建志李雪梅
Owner QINGDAO JIAHEXING MILLING