Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for processing noodles, and noodles

A processing method and noodle technology, applied in pasta, noodle processing methods and noodle fields, can solve the problems of high cooking loss rate, easy to mix soup, blunt taste, etc., to reduce cooking loss rate, prevent surface deformation, and enhance chewiness taste effect

Active Publication Date: 2019-04-12
想念食品股份有限公司
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, using the existing noodle making process to make the above-mentioned starch-containing noodles has a poor mouthfeel, not only can not be compared with traditional noodles at all, but also the produced noodles have no cohesiveness, disperse and melt when put into water, and are not easy to cook. also difficult to digest
That is, the existing noodle processing technology has the problems of poor taste, easy soup mixing during cooking, and high cooking loss rate, and it is difficult to obtain noodles with higher starch content and higher quality.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for processing noodles, and noodles
  • Method for processing noodles, and noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0100] A processing method for noodles, comprising the following steps:

[0101] (a) Mix rice starch and waxy corn starch with a mass ratio of 1:1 to obtain mixed starch, add pectin with a mass fraction of 2% to the mixed starch to obtain a starch mixture, and put the starch mixture at a temperature of 120 ° C Carry out pretreatment 1h under condition, cool down;

[0102] (b) adding water to dissolve the pretreated starch mixture to obtain a mixture solution, the mass concentration of the mixture solution is 40%, and subjecting the mixture solution to a high static pressure treatment for 300s under a pressure of 300 MPa to obtain a starch mixture solution;

[0103] (c) Adding mass fraction to the flour is 20% starch mixed solution, then adding drinking water, adding water until the water content accounts for 32% of the flour mass fraction, and carrying out vacuum mixing; the vacuum degree of vacuum mixing is 0.08MPa, and The face time is 7 minutes;

[0104] (d) Refresh the n...

Embodiment 2

[0110] A kind of processing method of noodles, the difference with embodiment 1 is:

[0111] (a) Mix rice starch and waxy corn starch with a mass ratio of 3:1 to obtain mixed starch, add pectin with a mass fraction of 4% to the mixed starch to obtain a starch mixture, and put the starch mixture at a temperature of 130° C. Carry out pretreatment 2h under condition, cool down;

[0112] (b) adding water to dissolve the pretreated starch mixture to obtain a mixture solution, the mass concentration of the mixture solution is 60%, and subjecting the mixture solution to a high static pressure treatment for 100 s under a pressure of 500 MPa to obtain a starch mixture solution;

[0113] All the other are identical with embodiment 1.

Embodiment 3

[0115] A kind of processing method of noodles, the difference with embodiment 1 is:

[0116] (a) Mix rice starch and waxy corn starch with a mass ratio of 0.5:1 to obtain mixed starch, add pectin with a mass fraction of 1% to the mixed starch to obtain a starch mixture, and put the starch mixture at a temperature of 105 ° C Under the condition of pretreatment for 1.5h, cooling;

[0117] (b) adding water to dissolve the pretreated starch mixture to obtain a mixture solution, the mass concentration of the mixture solution is 30%, and subjecting the mixture solution to a high static pressure treatment for 600s under a pressure of 250 MPa to obtain a starch mixture solution;

[0118] All the other are identical with embodiment 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of food, and relates to a method for processing noodles, and the noodles. The method for processing the noodles comprises the following steps: mixing and pretreating rice starch, waxy corn starch and pectin, and conducting high static pressure treatment on the mixture to obtain a mixed starch solution; adding the mixed starch solution and water to flour, conducting dough kneading, the resting and strip cutting to obtain pretreated noodles; and subjecting the pretreated noodles to a first cold treatment, a heat treatment, a secondary cold treatment,and drying to obtain the noodles. The method significantly improves the taste of the noodles by selecting the raw materials and specific processing technology, realizes the preparation of the high-quality noodles, and achieves the beneficial effects of enhancing chewy mouthfeel of the noodles, reducing sticky soup during a cooking process, and reducing cooking loss rate.

Description

technical field [0001] The invention belongs to the technical field of food and relates to pasta, in particular to a noodle processing method and noodles. Background technique [0002] High-quality noodles need to have a strong taste. The taste is the direct feeling of food in people's mouth, which is produced by touch and chewing. It is another experience independent of taste. The mouthfeel of noodles is produced in the truncation stage of the contact between the teeth and the outer layer of the noodles and the extrusion contact stage between the outer layer of the noodles and the oral cavity. The mouthfeel is mainly affected by the outer layer of the noodles. The chewy taste is related to the texture characteristics of noodles such as hardness, elasticity, and chewiness. Adding salt, edible alkali or other additives to flour can enhance the chewy taste of noodles. However, this will increase the intake of unnecessary salt and alkali. A high-salt diet can increase the bur...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L29/231A23L29/30A23L5/30
CPCA23L5/30A23L7/109A23L29/231A23L29/30A23V2002/00A23V2250/5072A23V2250/5118
Inventor 孙君庚
Owner 想念食品股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com