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Fresh and wet noodles adopting yoghourt as preservative and processing method of fresh and wet noodles

A processing method and preservative technology, applied in the field of fresh wet noodles and its processing, to achieve the effects of enhancing viscoelasticity, reducing costs, and inhibiting activity

Inactive Publication Date: 2018-11-23
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the research that utilizes yogurt as the preservative of fresh wet noodles has not yet been reported.

Method used

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  • Fresh and wet noodles adopting yoghourt as preservative and processing method of fresh and wet noodles
  • Fresh and wet noodles adopting yoghourt as preservative and processing method of fresh and wet noodles
  • Fresh and wet noodles adopting yoghourt as preservative and processing method of fresh and wet noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A fresh wet noodle using yogurt as a preservative, which is made of the following raw materials in weight percentage: 100% medium-gluten or high-gluten flour, 80% yogurt, and 20% water.

[0030] A kind of processing method adopting yogurt as the fresh wet noodle of preservative as above, comprises the following steps:

[0031] (1) Kneading dough: Weigh medium-gluten or high-gluten flour, yogurt and water according to the above weight percentages, stir in the dough mixer until the raw material reaches a ball in the hand, and gently kneading can still become loose granules. Flour; when stirring, first use the dough mixer to stir at a slow speed for 5 minutes, and then stir at a medium speed for 2 minutes. 126r / min, revolution 88 r / min;

[0032] (2) Maturing: Cover the well-stirred flour wadding with plastic wrap, and let it stand and mature for 20 minutes at room temperature of 25°C;

[0033] (3) Rolling: put the matured flour wadding into the machine for tableting, and...

Embodiment 2

[0038] A fresh wet noodle using yogurt as a preservative, which is made of the following raw materials in weight percentage: 100% medium-gluten or high-gluten flour, 60% yogurt, and 40% water.

[0039] A kind of processing method adopting yogurt as the fresh wet noodle of preservative as above, comprises the following steps:

[0040] (1) Kneading dough: Weigh medium-gluten or high-gluten flour, yogurt and water according to the above weight percentages, stir in the dough mixer until the raw material reaches a ball in the hand, and gently kneading can still become loose granules. Flock;

[0041] (2) Ripening: Cover the well-stirred flour wadding with plastic wrap, and let it mature for 20 minutes at room temperature;

[0042] (3) Rolling: put the matured flour wadding into the machine for tableting, and press 5 times in total. First, the flour wadding is pressed at a rolling distance of 2 mm, and then the rolling distance is adjusted to 4, 3, 2, 1mm, fold the sheet twice for ...

Embodiment 3

[0047] A fresh wet noodle using yogurt as a preservative, which is made of the following raw materials in weight percentage: 100% medium-gluten or high-gluten flour, 100% yogurt.

[0048] A kind of processing method adopting yogurt as the fresh wet noodle of preservative as above, comprises the following steps:

[0049] (1) Kneading dough: Weigh medium-gluten or high-gluten flour, yogurt and water according to the above weight percentages, stir in the dough mixer until the raw material reaches a ball in the hand, and gently kneading can still become loose granules. Flock;

[0050] (2) Ripening: Cover the well-stirred flour wadding with plastic wrap, and let it mature for 20 minutes at room temperature;

[0051] (3) Rolling: put the matured flour wadding into the machine for tableting, and press 5 times in total. First, the flour wadding is pressed at a rolling distance of 2 mm, and then the rolling distance is adjusted to 4, 3, 2, 1mm, fold the sheet twice for each rolling d...

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Abstract

The invention discloses fresh and wet noodles adopting yoghourt as a preservative. The fresh and wet noodles are prepared from the following raw materials in percentage by weight: 100 percent of plainflour or high protein flour, 60-100 percent of the yoghourt and 0-40 percent of water. By adopting the fresh and wet noodles provided by the invention, the addition amount of the yoghourt increases the utilization rate of the flour, reduces the cost, improves the strength of the noodles, strengthens the viscoelasticity of the noodles and improves the sensory quality and the taste of the raw freshand wet noodles; through addition of the yoghourt, the activity of polyphenol oxidase in the raw fresh and wet noodles can be effectively inhibited, so that the browning rate of the raw fresh and wetnoodles is slowed down, and the shelf life is prolonged; and when the addition amount of the yoghourt is 80 percent, the characteristic expressions of the raw fresh and wet noodles on the aspects ofthe cooking quality, the sensory quality, the texture properties, color and luster changes and the like are the best.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fresh wet noodle using yogurt as a preservative and a processing method thereof. Background technique [0002] Noodles originated in China and are one of the staple foods in China and some other Asian countries. The production process is simple, the food is convenient, and the consumer group is very wide. In China, there are two main ways to eat raw noodles: wet (such as fresh wet noodles) and dry (such as dried noodles). Compared with dried noodles, fresh wet noodles have the advantages of fresh and tender color, smooth taste, strong noodle fragrance, and low production cost. There are higher requirements, so it has great market potential. However, due to the high moisture content and complex composition of fresh wet noodles, browning and even spoilage are prone to occur during storage, which affects the quality of noodles. Therefore, how to keep fresh w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L3/3454
CPCA23L3/3454A23L7/109
Inventor 李真朱畇昊艾志录
Owner HENAN AGRICULTURAL UNIVERSITY
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