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Twice rolling process for production of fine dried noodles

A technology of secondary pressing and dried noodles, which is applied to the functions of food ingredients, food ingredients as viscosity modifiers, and food mechanical processing, etc. It can solve problems such as low nutritional content, cracking of edible quality products, and easy cracking. To achieve the effect of increasing nutrient content, improving internal quality, and avoiding nutritional balance

Inactive Publication Date: 2018-08-03
JIANGXI JINGXING FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The common noodle production process is batching, stirring, aging, calendering, cutting, drying, cutting, and packaging. Although this production process can produce fine dried noodle products, it is prone to cracks during the production process, especially is in the drying process
Therefore it is necessary to improve it, especially the aspects of edible quality and product cracking, and the internal nutrient content of existing dried noodles is low, and people's long-term consumption cannot maintain nutritional balance, which easily affects people's health

Method used

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  • Twice rolling process for production of fine dried noodles

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Embodiment Construction

[0024] The invention discloses a secondary rolling process in the production of dried noodles, the specific steps are as follows:

[0025] (1), ingredients: wheat flour, refined bone broth, green onion juice, lotus root powder, yam powder, weight ratio: 100 parts of wheat flour, 20 parts of lotus root powder, 10 parts of yam powder;

[0026] (2), kneading dough: add a certain amount of refined bone broth to wheat flour and stir kneading kneading dough, then add 2% green onion juice of dough weight, then dough is stirred and mixed;

[0027] (3), static curing, one-time rolling: put the dough obtained in (2) at a temperature of 40°C and a humidity of 70% for static curing, and then roll the dough once to form a 1cm thick dough ;

[0028] (4), crushing: crushing the dough after one calendering in (3), then stirring and kneading the crushed dough to make dough;

[0029] (5), secondary calendering, cutting strips: the dough in (4) is subjected to secondary calendering to make a 1...

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Abstract

The invention discloses a twice rolling process for production of fine dried noodles. The twice rolling process comprises the process courses of pressing dough into dough sheets for the first time, then performing crushing with a crusher, and then performing rolling once again. The fine dried noodles produced by the process can effectively improve the inner quality of products, in the drying course, cracks are not liable to cause, and Chinese yam powder and lotus root starch are added, so that the dough is smooth in surface, and elastic. The condition that the surface adhesion properties of the dough are too high, and subsequent processing is not facilitated, is avoided. The fine dried noodles are produced by using refined bone soup, so that the nutrient content in the fine dried noodles can be increased, and the condition that after eating the fine dried noodles for a long term, people cannot maintain balanced nutrients can be avoided.

Description

technical field [0001] The invention relates to the technical field of noodle production, in particular to a secondary rolling process in noodle production. Background technique [0002] China is the world's largest producer and consumer of dried noodles. The noodle industry has developed into a relatively mature industry. With the improvement of people's living standards and the enhancement of the demand for dietary health, dried noodles have also developed from a single, convenient and low-grade product to a mid-to-high-end product integrating nutrition, function, health care, delicacy and convenience. As a traditional healthy staple food, vermicelli has become an important industry in the food manufacturing industry. [0003] At present, the existing noodle production process has been greatly improved along with the development of the industrialization process and the advancement of science and technology. The common noodle production process is batching, stirring, agi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10A23L33/105A23L19/10
CPCA23V2002/00A23L7/109A23L19/10A23L33/10A23L33/105A23V2200/14A23V2200/244A23V2200/30A23V2250/204A23V2250/21A23V2300/31
Inventor 卢贵根
Owner JIANGXI JINGXING FOOD CO LTD