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Refreshing noodles and making method

A production method and flour technology, applied in food science and other directions, can solve the problems of chemical preservatives reducing the nutritional value of fresh-keeping noodle products, adverse effects on consumers' health, etc., and achieve a delicate taste, high dietary fiber content, and rich wheat aroma. Effect

Inactive Publication Date: 2018-12-28
内蒙古麦唯力农牧科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

While the addition of chemical preservatives greatly reduces the nutritional value of fresh noodle products, it also has a negative impact on the health of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Using an electronic gram scale, 1kg of flour takes 2.98% of edible alcohol, 2.35% of sorbitol, 0.117% of propylene glycol, 15.3% of purified water, 0.113% of edible alkali, 0.009% of sodium carbonate, and 0.628% of edible salt according to the following percentages. It is made through the steps of kneading ingredients, noodle making, post-processing, packaging, etc., and its water content is 22% to 26%. The fresh-keeping noodles can greatly prolong the shelf life at room temperature.

[0021] In this example, before production, the production environment should be irradiated with ultraviolet light for 30 minutes, the production equipment should be sterilized with 75% alcohol, and the flour should be heat-treated at 125° C. for 15 minutes.

[0022] Specific operation method:

[0023] (1) Ingredients: 1 kg of flour, according to the following percentages, edible alcohol 2.98%, sorbitol 2.35%, propylene glycol 0.117%, purified water 15.3%, edible alkali 0.113%, sodium car...

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PUM

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Abstract

The invention provides refreshing noodles. According to the refreshing noodles, organic wheat flour serves as a principal raw material, through the scientific ratio, ingredients such as edible alcohol, sorbitol, propylene glycol, purified water, edible alkali, sodium carbonate and edible salt are added, by changing the production technology of the refreshing noodles, by combining and optimizing antibacterial methods such as ultraviolet treatment, heat treatment and ethyl alcohol treatment, and on the premise that any preservative is not added into the refreshing noodles, the shelf life of therefreshing noodles is greatly prolonged. According to a making method, the noodles can be rich in wheat fragrance, smooth, chewy, fine and smooth in taste, free of soup mixing during boiling, free ofnoodle breaking, high in dietary fiber and easy to digest and absorb.

Description

technical field [0001] The invention belongs to the field of food, and mainly relates to a fresh-keeping noodle and a preparation method thereof. Background technique [0002] As a staple food, noodles are loved by people because of their wide distribution of ingredients, rich nutrition and convenient eating. Fresh-keeping noodles are a kind of product between dried noodles and fresh noodles. They are made through processes such as dough kneading, proofing, calendering, molding, and sterilization. Fresh-keeping noodles have a moisture content of 22-26%, which not only retains the unique noodle flavor and chewiness of fresh noodles, is chewy, easy to cook and not mushy, but also has some characteristics of dried noodles, such as storage resistance and easy packaging, etc. . The fresh-keeping noodles still contain a certain amount of water after being partially dehydrated through high-temperature drying to maintain a good taste. Moisture is also very easy to cause microorga...

Claims

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Application Information

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IPC IPC(8): A23L7/109
CPCA23L7/111
Inventor 南泳评
Owner 内蒙古麦唯力农牧科技有限公司
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