Noodles and production method thereof

A production method and noodle technology, applied in food science, food preservation, application, etc., can solve the problems of adding food additives, color deterioration, poor taste, etc.

Inactive Publication Date: 2018-06-29
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although adding preservatives and reducing water activity can inhibit quality deterioration, it also increases the use of food additives, which reduces the natural attributes of fresh noodles to a certain extent; heat treatment and cold treatment sterilization technologies also affect the quality of noodles while sterilizing. Some adverse effects, such as color deterioration, poor taste, reduced noodle aroma, etc.; modified atmosphere packaging usually needs to be used in combination with other technologies to produce a good fresh-keeping effect

Method used

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  • Noodles and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0102] Weigh 100kg of flour, 0.2kg of yeast, and 31kg of water. First, dissolve the yeast in water at 40°C, activate it for 10 minutes, then mix the bacterial liquid with 10kg of flour, and ferment at 40°C for 1.5 hours; then fully mix the fermented dough with the remaining 90kg of flour, and knead the dough for 10 minutes; let stand After 10 minutes, press into sheets and cut into strips to make raw noodles; place the raw noodles in a drying room for secondary fermentation, and dry them to obtain finished dried noodles.

[0103] The secondary fermentation conditions are as follows: a temperature of 35°C, a humidity of 80%, and a time of 1 hour.

[0104]Drying conditions are: main drying section, temperature 36°C, humidity 75%, time 30min; equilibrium drying section: temperature 42°C, humidity 70%, time 160min; cooling slow crisp section: temperature 28°C, humidity 55%, time 40min.

Embodiment 2

[0106] Weigh 100kg of flour, 0.1kg of yeast, 0.2kg of lactic acid bacteria, and 31kg of water. First, dissolve the yeast and lactic acid bacteria in water at 40°C, activate for 10 minutes, then mix the bacterial liquid with 10kg of flour, and ferment at 40°C for 1.5h; then fully mix the fermented dough with the remaining 90kg of flour, and knead for 10 minutes; After standing still for 10 minutes, the raw noodles are made by pressing into sheets and cut into strips; the raw noodles are placed in a drying room for secondary fermentation, and the finished dried noodles are obtained after drying.

[0107] The secondary fermentation conditions are as follows: a temperature of 35°C, a humidity of 80%, and a time of 1 hour.

[0108] Drying conditions are: main drying section, temperature 36°C, humidity 75%, time 30min; equilibrium drying section: temperature 42°C, humidity 70%, time 160min; cooling slow crisp section: temperature 28°C, humidity 55%, time 40min.

Embodiment 3

[0110] Weigh 100kg of flour, 0.3kg of yeast, 0.1kg of lactic acid bacteria, and 31kg of water. First, dissolve the yeast and lactic acid bacteria in water at 40°C, activate for 10 minutes, then mix the bacterial liquid with 20kg of flour, and ferment at 40°C for 0.5h; then fully mix the fermented batter with the remaining 80kg of flour, and knead for 10 minutes; After standing still for 10 minutes, the raw noodles are made by pressing into sheets and cut into strips; the raw noodles are placed in a drying room for secondary fermentation, and the finished dried noodles are obtained after drying.

[0111] The secondary fermentation conditions are as follows: a temperature of 35°C, a humidity of 80%, and a time of 1 hour.

[0112] Drying conditions are: main drying section, temperature 36°C, humidity 75%, time 30min; equilibrium drying section: temperature 42°C, humidity 70%, time 160min; cooling slow crisp section: temperature 28°C, humidity 55%, time 40min.

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Abstract

The invention relates to noodles and a production method thereof. Particularly, the production method of the noodles disclosed by the invention comprises the step of fermenting flour through fermentedstarch glue, preferably, the method comprises the following steps of (1) performing pre-fermenting so as to obtain the fermented starch glue; and (2) performing official fermenting, wherein the pre-fermenting step comprises the substeps of fermenting the flour of which the weight is 5-55% of the total weight of the flour to be fermented, to obtain the fermented starch glue, then mixing the fermented starch glue with the surplus flour, and then performing official fermenting. According to the noodles and the production method thereof disclosed by the invention, based on a conventional processing technology of raw fresh noodles and fine dried noodles, a fermentation technology is adopted, a production technique for raw fresh noodles and quickly-cooked fine dried noodles, which is simple tooperate and low in cost, is provided, and the made raw fresh noodles and the made fine dried noodles are better in color and better in mouth feel.

Description

technical field [0001] The present invention relates to noodles and a production method thereof. Background technique [0002] Noodles are one of the traditional staple foods in many Asian countries with a history of more than four thousand years. Vermicelli is a traditional grain product with the largest production volume and the widest sales range among all kinds of noodles in my country. It is very popular among consumers and manufacturers because of its convenient storage and transportation. Dried noodles are made by drying freshly made noodles so that the final moisture content is 10%-12%, which makes the noodles have a long shelf life and is easy to store, but it also leads to a relatively long cooking time. Take the dried noodles with a thickness of 0.9mm as an example. The cooking time is usually 5-6 minutes. Along with the quickening of people's life rhythm, the longer cooking time of vermicelli has been more and more resisted by consumers. [0003] The long cook...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L5/41A23L3/3571
CPCA23L3/3571A23V2002/00
Inventor 邱寿宽骆丽君赵磊岑涛杨天奎
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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