Konjac special noodles and processing method thereof

A noodle and konjac technology, which is applied in the direction of food science, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve the problem of konjac noodles’ lack of firmness and elasticity, and achieve a stronger taste and rich wheat aroma , taste-enhancing effect

Inactive Publication Date: 2019-04-02
MIANXIAN JIN TAI INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of special konjac noodles and its processing method, so as to solve the problem that the mouthfeel of the existing konjac noodles is not strong enough and elastic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A special konjac noodles. The raw materials include flour, konjac refined powder, compound phosphate, salt, and water. Calculated in parts by weight, the dry base composition ratio is: 90 parts of flour, 8 parts of konjac powder, and compound phosphate 0.35 parts, 1 part salt.

[0026] The processing method includes the following steps:

[0027] S1 konjac slurry: add konjac powder, compound phosphate, and salt into water and stir to fully dissolve to obtain konjac slurry;

[0028] S2 Kneading the flour: Stir the flour, pour the konjac slurry into the flour, and fully stir the kneading, the water content of the kneading is 36%; the kneading environment is vacuum, and the vacuum degree is -0.06MPa. The vacuum environment makes the dough form a network structure, which is evenly mixed in a short time without harming the wet gluten that has formed.

[0029] S3 calendering: calendering to obtain the dough, calendering at room temperature;

[0030] S4 Cut into strips: cut the dough i...

Embodiment 2

[0034] A special konjac noodles. The raw materials include flour, konjac refined powder, compound phosphate, salt, and water. Calculated in parts by weight, the dry basis composition ratio is: 85 parts of flour, 11 parts of konjac refined powder, and compound phosphate 0.2 parts, 2 parts salt, and other seasonings can be added as needed. The addition of other seasonings has no effect on the ratio of the above-mentioned dry-based components.

[0035] The processing method includes the following steps:

[0036] S1 konjac slurry: add konjac powder, compound phosphate, salt, and other seasonings into water and stir to dissolve fully to obtain konjac slurry;

[0037] S2 Kneading the noodles: Stir the flour, pour the konjac slurry into the flour, and fully stir the kneading, the water content of the kneading is 32%; the kneading environment is vacuum, and the vacuum degree is -0.08MPa. The vacuum environment makes the dough form a network structure, which is evenly mixed in a short time w...

Embodiment 3

[0043] A special konjac noodles. The raw materials include flour, konjac refined powder, compound phosphate, salt, and water. Calculated in parts by weight, the dry base composition ratio is: 89 parts of flour, 11 parts of konjac powder, and compound phosphate 0.2 parts, 1.5 parts salt.

[0044] The processing method includes the following steps:

[0045] S1 konjac slurry: add konjac powder, compound phosphate, and salt into water and stir to fully dissolve to obtain konjac slurry;

[0046] S2 Kneading the flour: Stir the flour, pour the konjac slurry into the flour, and fully stir the kneading, the water content of the kneading is 36%; the kneading environment is vacuum, and the vacuum degree is -0.08MPa. The vacuum environment makes the dough form a network structure, which is uniformly mixed in a short time and does not damage the wet gluten that has formed.

[0047] S3 calendering: calendering to obtain the dough, calendering at room temperature;

[0048] S4 Cut into strips: cut t...

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PUM

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Abstract

The present invention discloses konjac special noodles and a processing method thereof. The konjac special noodles comprise the following raw materials: flour, konjac fine flour, compound phosphate, edible salt and water. According to parts by weight, dry base components are as follows: 85-90 parts of flour, 8-11 parts of konjac fine flour, 0.2-0.35 part of compound phosphate and 1-2 parts of edible salt. The processing method comprises the following steps: S1, konjac slurry is prepared: the konjac fine flour, compound phosphate and edible salt are added to water to be stirred and fully dissolved to obtain the konjac slurry; S2, dough kneading is conducted: the flour is stirred, the konjac slurry is injected into the flour, and fully stirring and dough kneading are conducted; S3, rolling is conducted: rolling is conducted to obtain dough slices; S4, strip cutting and shaping are conducted: the dough slices are cut into strips to obtain the noodles; S5, drying is conducted: temperatureof the drying process is 25-40 DEG C and drying time is 4.5-5.5 hours; and S6, cooling is conducted: after cooling to 22-25 DEG C, the noodles are put still for 8 hours or more. The manufactured konjac noodles are chewier in mouthfeel and improved in health-care property.

Description

Technical field [0001] The invention relates to a noodle and a processing method thereof, in particular to a konjac characteristic noodle and a processing method thereof. Background technique [0002] The health benefits of konjac are beginning to be recognized by more and more people, and it has the advantages of low unit calorific value, high dietary fiber content, unique taste, and long-term cooking. Therefore, in the noodle market in recent years, konjac noodles Competitiveness is higher than ordinary noodles. The ingredients for making dry konjac noodles on the market are generally: konjac flour, standard flour, salt, and water. The strong and elastic taste of konjac has not been well utilized. Summary of the invention [0003] The purpose of the present invention is to provide a characteristic konjac noodles and a processing method thereof, so as to solve the problem that the taste of the existing konjac noodles is not strong and elastic. [0004] To solve the above technica...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/10A23L29/00A23L33/105A23L33/125A23L33/22A23L33/26A23P20/18
CPCA23V2002/00A23L7/109A23L19/115A23L29/015A23L33/105A23L33/125A23L33/22A23L33/26A23P20/18A23V2200/14A23V2200/16A23V2250/21A23V2250/5066
Inventor 张富全朱李平陈强李元骑
Owner MIANXIAN JIN TAI INDAL
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