Processing method of dough sheets during production of functional fine dried noodles and application

Abstract

The invention discloses a processing method of dough sheets during production of functional fine dried noodles, and the method is high in addition quantity of functional additives and can realize industrial production. The processing method is characterized by comprising the following steps: (1) premixing raw materials; (2) performing dough mixing; (3) performing ageing; (4) performing rolling andshaping; (5) performing composite rolling; and (6) performing continuous rolling and the like. The method disclosed by the invention is simple and easy to realize; through various vegetables, vitamins and minerals, which are high in addition quantity, products are rich in nutrient components of vitamins, minerals, dietary fibers and the like, and the health of human bodies is facilitated; throughvacuum dough mixing, the network tissue structure of gluten is strengthened; the fine dried noodles adopt a structure containing an inner layer and an outer layer, so that during rolling, the phenomenon of roll sticking cannot appear, the production is continuous, the fine dried noodles are smooth in mouth feel, pasty soup is not liable to generate, and the elasticity, the hardness, the boiling fastness and the mouth feel of the fine dried noodles are obviously better than those of common vegetable fine dried noodles; and the surface layer of the fine dried noodles is wheat flour, so that during cooking, dissolving out of inner-layer micromolecule substances can be reduced, nutrient loss during cooking is reduced, and the nutrient value and the storage quality of the fine dried noodles are increased.

Description

Technical field [0001] The invention relates to a processing method of noodle products, in particular to a processing method and application of a noodle sheet in the production of functional dried noodles, in particular to a functional additive that has a large added amount and can realize the functionality of industrial production The processing method and application of the noodles in the production of dried noodles. Background technique [0002] Noodles originated in China and have a history of more than four thousand years of making and eating. They are one of the staple foods of the Chinese people. Because of their simple production process, convenient cooking, and rich nutrition, they have always been popular with the public. [0003] In the production of fresh dried noodles (semi-dry noodles) and dried noodles, the processing of noodles includes selecting raw materials according to the ratio, mixing, kneading, and aging to make dough, and then forming the dough into a noodle...

AI Technical Summary

Problems solved by technology

[0011] First, product nutrition, safety and storage quality are not stable

The existing inventions all use fresh vegetable juice or vegetable leaves as raw materials to prepare dried noodles, which is difficult to realize industrial production, and is greatly affected by factors such as seasons and varieties, and the safety and quality are uncontrollable, and it is easy to cause the quality of the prepared dried noodles to vary in color and taste. Unstable during processing, because the vegetables have not been blanched with blanching enzymes, the noodles are easy to change color during storage;

[0012] Second, insufficient utilization of the inherent nutrients in vegetables

Documents 1 and 2, when preparing vegetable juice, will destroy its nutrients, some vitamins will be lost, and most of the dietary fiber will be lost in the residue, so that when people eat noodles, they only have vegetable flavor, but no vegetable nutrients;

[0013] Third, the quality of the final product is poor and the taste is rough

Document 3 directly uses vegetable leaves as raw materials, and makes noodles directly after simple stirring, but the crude fiber in vegetables will make the product taste rough and reduce the acceptability of consumers

[0014] Fourth, noodles are difficult to shape during processing

In Document 4, the amount of flour added is only 30% to 40%, and the rest are vegetable powder, fruit powder, etc., which will make it difficult to form noodles and cannot realize the industrialized continuous production of noodles;

[0015] Fifth, the processing technology is complex

There are as many as 18 to 20 kinds of excipients added in Document 4, the operation process is complicated, and it is difficult to realize industrial production;

[0016] Sixth, the noodle tape is highly viscous, which affects continuous production and deteriorates noodle quality

Compared with wheat flour, carrot powder, spinach powder and other vegetable powders have higher polysaccharide c

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