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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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 tends to fade and become unstable after being placed for a period of time. And when boiling, problems such as sticky soup and poor mouthfeel are prone to occur. In addition, due to the high moisture content of this type of product, the storage time is short, and it is easy to deteriorate and spoil, which is not conducive to the marketing of this noodle food and affects the actual consumption of consumers. Sensitivity

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1) Put 80kg of wheat flour, 40kg of tapioca starch, 20kg of acetate starch, and 10kg of spinach juice into the noodle mixer for a certain period of time, then put it into an extruder for extrusion molding, and then immediately put it in 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 evenly;

[0041] 2) After adding edible oil, it is dried in an oven. 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, each interval is dried for about 3 minutes, and the total drying time is between 15-20 minutes, and the moisture content on the surface of the product is controlled (about 45%);

[0042] 3) Apply the egg white-water solution (egg white percentage co...

Embodiment 2

[0044] 1) Firstly put dragon fruit, pumpkin, cucumber (purchased in markets in Jiangsu, Jiangxi, Zhejiang, Hunan, etc., China, after cleaning, put them into a crusher for mixing and crushing, filter, and analyze the nutrient elements of 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) Mix 80kg of wheat flour, 40kg of tapioca starch, 20kg of acetate starch, 40kg of nutrient juice, 0.6kg of sodium lactate, 0.8kg of monoglyceride, and 0.5kg of compound phosphate, and put them in the dough mixer for a certain period of time, and then put them in Extrude in an extruder, then put it in hot water and cook it immediately, rinse and cool in cold water, after the water is drained, add a certain amount of edible oil and stir to mix evenly;

[0046] 3) After adding edible oil, it is dried in an oven. The ov...

Embodiment 3

[0049] 1) Cucumbers, kiwis, oranges, spinach, and carrots (purchased from markets in Jiangsu, Jiangxi, Zhejiang, Hunan, etc., China, cleaned, mixed and crushed in a crusher, filtered, and the mixed nutrient juice Determination of the content of nutrient elements 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) 100kg of wheat flour, 40kg of tapioca starch, 50kg of acetate starch, 20kg of nutrient juice, 0.8kg of sodium lactate, 0.4kg of monoglyceride, 0.8kg of compound phosphate, and nisin are mixed (the amount of nisin and gnocchi products The mass ratio is 1:7000), put it into the dough mixer for a certain period of time, then put it into the extruder for extrusion molding, then put it in hot water and cook it immediately, rinse and cool it in cold water, and wait for After the water is drained, add a certain amount of edible oil and mix well; ...

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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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