Processing method of nutritive doughballs

A processing method and technology for gnocchi, which are applied in the field of nutritious gnocchi and their preparation, can solve problems such as affecting the actual perception of consumers, unfavorable market promotion of noodle food, easy to reduce fading and unstable color, etc., and achieve excellent appearance, Easy-to-save, complete-looking effects

Active Publication Date: 2018-09-14
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] With the gradual improvement of people's living standards, people's requirements for diet have also increased accordingly, especially pasta has become an indispensable part in people's staple food life. Noodles are popular among consumers for their firmness, good elasticity, and convenient cooking. However, although there are many types of noodle products on the market, especially wet noodles, the color ten

Method used

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  • Processing method of nutritive doughballs
  • Processing method of nutritive doughballs
  • Processing method of nutritive doughballs

Examples

Experimental program
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Example Embodiment

[0039] Example 1

[0040] 1) Put wheat flour 80kg, tapioca starch 40kg, acetate starch 20kg, spinach juice 10kg into the noodle mixer and knead for a certain period of time, then put into the extruder for extrusion molding, then immediately put into hot water to cook , rinse and cool in cold water, after the water is drained, add a certain amount of edible oil and stir to mix well;

[0041] 2) after adding edible oil, drying is carried out through an oven, and the oven is divided into 5 temperature gradient intervals, the temperature of the first gradient is 40°C, the temperature of the second gradient is 45°C, and the temperature of the third gradient is 40°C, The temperature of the fourth gradient is 45 ° C, the temperature of the fifth gradient is 40 ° C, and each interval is dried for about 3 minutes, and the total drying is between 15-20 minutes, and the surface moisture content of the product is controlled (about 45%);

[0042] 3) smear egg white-water solution (egg whi...

Example Embodiment

[0043] Example 2

[0044] 1) First, dragon fruit, pumpkin, and cucumber (purchased at markets in Jiangsu, Jiangxi, Zhejiang, Hunan, etc., China, etc., are washed, put into a crusher for mixing and pulverizing, and filtered to remove the nutrients in the mixed nutrient juice. The content is determined to ensure that the protein content is 2.2-2.5g / 100g, the dietary fiber content is 0.5-1g / 100g, the zinc content is 0.85-2mg / 100g, and the copper content is 0.66-1mg / 100g;

[0045] 2) Wheat flour 80kg, tapioca starch 40kg, acetate starch 20kg, nutrient juice 40kg, sodium lactate 0.6kg, monoglyceride 0.8kg, compound phosphate 0.5kg are mixed, put into the dough mixer for a certain period of time, and then put into the dough mixer. Extrusion molding is carried out in an extruder, then immediately put into hot water to cook, rinsed and cooled in cold water, and after the water is drained, add a certain amount of edible oil, stir and mix evenly;

[0046] 3) after adding the edible oil...

Example Embodiment

[0048] Example 3

[0049] 1) Cucumbers, kiwi fruits, oranges, spinach, carrots (purchased at markets in Jiangsu, Jiangxi, Zhejiang and Hunan provinces of China, etc., washed, put into a crusher for mixing and pulverizing, filtered, and the mixed nutrient juice The nutrient element content is measured to ensure that the protein content is 2.2-2.5g / 100g, the dietary fiber content is 0.5-1g / 100g, the zinc content is 0.85-2mg / 100g, and the copper content is 0.66-1mg / 100g;

[0050] 2) Wheat flour 100kg, tapioca starch 40kg, acetate starch 50kg, nutrient juice 20kg, sodium lactate 0.8kg, monoglyceride 0.4kg, compound phosphate 0.8kg, nisin are mixed (nisin and gnocchi product are mixed; The mass ratio is 1:7000), put it into the noodle mixer for a certain period of time, and then put it into the extruder for extrusion molding, then immediately put it into hot water to cook, rinse it in cold water and cool it down, wait for it After the water is drained, add a certain amount of edib...

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Abstract

The invention provides a processing method of nutritive doughballs. The processing method comprises the following steps of (A) stirring doughballs with edible oil, and perform drying in a plurality oftemperature alternating gradient regions, wherein the temperature of each gradient is controlled between 35-50 DEG C, the temperature of the previous gradient and the temperature of the next gradientare in an alternating trend, and the difference between every two adjacent gradients is 4-5 DEG C; and (B) coating a layer of egg white-water mixing liquid onto the surfaces of the processed doughballs, performing drying operation for 15-20min, performing packaging, and performing microwave sterilization for 4-5min, so as to obtain the nutritive doughballs. According to the processing method disclosed by the invention, massive practical exploration is performed on technological processes of drying, sterilizing and preservation in the whole technological process, a complete set of processing method adopting standard operation is formed; the operation is convenient; and the processed nutritive doughballs food are rich in food nutrients, convenient to cook and chewy and smooth in mouth feel,and the quality guarantee period is prolonged

Description

technical field [0001] The invention relates to the field of pasta processing, in particular to a nutritional noodle dumpling and a preparation method thereof. Background technique [0002] Pasta refers to food mainly made of flour. There are different types of pasta all over the world. Chinese pasta snacks have a long history, different flavors, and a wide variety. Dumplings, buns, wontons, twists, etc. Western food includes bread, various scones, etc. [0003] The history of pasta snacks can be traced back to the Neolithic Age. At that time, stone mills had been used to process flour and make powdered food. By the Spring and Autumn Period and the Warring States Period, fried and steamed noodles had appeared, such as honey bait, elixir food, grits food and so on. Since then, with the improvement of cooking utensils and stoves, the raw materials, preparation methods and varieties of Chinese pastry snacks have become increasingly abundant. There are many popular snacks. S...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/00A23L15/00A23L5/10A23L3/26A23L3/40A23L3/3535
CPCA23L3/26A23L3/3535A23L3/40A23V2002/00A23L5/10A23L7/10A23L15/00A23L19/09A23V2200/14A23V2300/10
Inventor 夏文李积华彭芍丹周伟曹英
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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