Method for making drawn noodles by lactic acid bacteria fermentation

A lactic acid bacteria fermentation and noodle technology, applied in the field of food processing, can solve the problems of no in-depth theoretical research on the control of fermentation bacteria and fermentation conditions, poor control of fermentation conditions, and unclear changes in fermentation, etc., to achieve Improved elongation, easy stretching, and good stretching properties

Inactive Publication Date: 2019-03-29
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are few studies in this area, especially no in-depth theoretical research on the control of fermentation strains and fermentation conditions. Most of the production of fermented pulled noodles is still based on experience and workshop production based on weather, and even the producers do not use it at all. The occurrence of fermentation and the changes it causes are not clear, so the quality of the product is unstable and cannot be mass-produced
In addition, these two kinds of naturally fermented drawn noodles, because the fermentation conditions are not well controlled, often add a large amount of salt to ensure the operability of the dough, resulting in high salt content in the finished noodles, which is not good for taste and health

Method used

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Examples

Experimental program
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Effect test

example

[0023] Weigh 200g of high-gluten flour and 4g of salt in the dough mixer and stir evenly, add 1.0g of Lactobacillus plantarum, 0.5g of Bifidobacterium lactis and 0.5g of Lactobacillus acidophilus into 106g of water, fully dissolve and pour into the dough In the machine, take out the dough after kneading for 13 minutes, cover it with plastic wrap, and ferment for 1 hour in a proofer with a temperature of 35°C and a humidity of 84%. Take out the dough, cut it into strips with a diameter of 3cm, twist it back and forth with your hands repeatedly to form a round strip with a diameter of 2cm; then roll up the noodles and brush them with cooking oil, cover them with plastic wrap, put them in the proofer, and ferment 1h. Take the noodles out on the panel and knead them into small strips with a diameter of about 1cm; coil up the long strips, brush them with cooking oil; cover them with plastic wrap, and put them in a proofer with a temperature of 35°C and a humidity of 84% to ferment ...

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Abstract

The invention relates to a method for making drawn noodles by lactic acid bacteria fermentation, which relates to a noodle processing technology in the technical field of food processing. In view of the problems in the existing drawn noodle processing technology, by combining with a traditional hand-extended noodle making process, the drawn noodles are prepared by lactic acid bacteria fermentation. The specific preparation method comprises the following steps: dough kneading, dough fermentation, big-strips cutting, strips fermentation, small-strips kneading, strips fermentation, strip-windingon rod, final fermentation, drawing, and strips cutting. The fermented drawn noodles prepared by the method have good tensile properties, unique flavor, high nutritional value, and smooth and good taste.

Description

technical field [0001] The invention relates to noodle processing technology in the technical field of food processing, in particular to a preparation method of noodles drawn by fermentation of lactic acid bacteria. Background technique [0002] As one of the traditional staple foods in my country, noodles are deeply loved by people because of their advantages such as convenient cooking, easy digestion and absorption, and high nutritional value. There are many types of noodles, among which pulled noodles have unique texture and taste, but pulled noodles are not only complicated to make, but mainly need to be made of dough with good stretchability. For example, ramen, as a very popular traditional pasta, has high requirements on the stretchability of the dough. In the traditional ramen making process, a ramen agent (canopy ash) is added, which can enhance the extensibility of the dough. However, adding ash to food can produce a pungent odor, which is potentially harmful to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/104
CPCA23L7/104A23L7/109
Inventor 吕莹果刘安伟陈洁李雪琴
Owner HENAN UNIVERSITY OF TECHNOLOGY
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