Preparation method for alkali-free hollow noodles

A production method and technology of hollow noodles, applied in the direction of food science, etc., can solve the problems of poor taste of hollow noodles, etc., and achieve the effect of increasing rehydration, increasing degree of ripening, increasing density and toughness

Inactive Publication Date: 2019-04-26
贵州盛茂白芨开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a method for making alkali-free hollow noodles to solve the problem of poor taste effect of existing hollow noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of preparation method of alkali-free hollow noodles, comprises the following steps:

[0018] Step 1: Prepare materials, mix 68 parts of flour, 6 parts of salt and 5 parts of sodium polyphosphate weighed by weight with water evenly, knead well to make dough, and wake up for 3 minutes;

[0019] Step 2: Quick freezing treatment, mix the wake-up dough in step 1 with 0.5 parts of pectin and 1 part of yeast, and place it in a ventilated environment at -28°C for 160 minutes;

[0020] Step 3: Gradient temperature rise, the dough treated in step 2 is subjected to gradient temperature rise, and the gradient temperature rise is 80 minutes at -18°C, 30 minutes at -12°C, 100 minutes at -9.5°C, 130 minutes at -5.5°C, and -3°C The sequence of 30min at -0.5°C and 80min at -0.5°C is carried out sequentially;

[0021] Step 4: Forming, put the dough processed in step 3 into the noodle forming machine and pull out the shape, cut the noodles into strips with a length o...

Embodiment 2

[0023] Embodiment 2: a kind of preparation method of alkali-free hollow noodles, comprises the following steps:

[0024] Step 1: Prepare materials, mix 76 parts of flour, 7 parts of salt and 6 parts of sodium polyphosphate weighed by weight with water evenly, knead well to make dough, and wake up for 4.5 minutes;

[0025] Step 2: Quick-freeze treatment, mix the wake-up dough in step 1 with 1 part of pectin and 1.5 parts of yeast, and place it in a ventilated environment at -24°C for 185 minutes;

[0026] Step 3: Gradient heating, the dough treated in step 2 is subjected to gradient heating, and the gradient heating is 120 minutes at -17°C, 38 minutes at -11°C, 125 minutes at -8°C, 135 minutes at -5°C, and -2°C The sequence of 38min at 0°C and 110min at 0°C is carried out sequentially;

[0027] Step 4: Forming, put the dough processed in step 3 into the noodle forming machine and pull out the shape, cut the noodles into strips with a length of 20-25cm, and the width of the noo...

Embodiment 3

[0029] Embodiment 3: a kind of preparation method of alkali-free hollow noodles, comprises the following steps:

[0030] Step 1: Prepare materials, mix 80 parts of flour, 8 parts of salt and 7 parts of sodium polyphosphate weighed by weight with water evenly, knead to make a dough, and wake up for 5 minutes;

[0031] Step 2: Quick-freezing treatment, mix the wake-up dough in step 1 with 1 part of pectin and 1.5 parts of yeast, and place it in a ventilated environment at -20°C for 220 minutes;

[0032] Step 3: Gradient heating, the dough treated in step 2 is subjected to gradient heating, and the gradient heating is 150 minutes at -16°C, 45 minutes at -10°C, 140 minutes at -7.5°C, 150 minutes at -4.5°C, and -1.5°C The sequence of 45min at 1°C and 120min at 1°C is carried out sequentially;

[0033] Step 4: Forming, put the dough processed in step 3 into the noodle forming machine and pull out the shape, cut the noodles into strips with a length of 20-25cm, and the width of the ...

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PUM

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Abstract

The invention discloses a preparation method for alkali-free hollow noodles and belongs to the technical field of food fermentation. The preparation method comprises the following steps: 1) preparingraw materials: uniformly mixing flour, salt and composite phosphate weighted in parts by weight with water, and kneading, thereby acquiring dough; 2) quickly freezing: uniformly mixing the dough fermented in the step 1 with edible glue and yeast, and treating by placing into an environment at -30 DEG C to -20 DEG C; 3) gradient temperature rise: treating the dough treated in the step 2) in the manner of gradient temperature rise; 4) molding: putting the dough treated in the step 3) into a noodle molding machine for pulling and molding and cutting noodles into strips; 5) freeze-drying: drying after putting the stripped noodles to a microwave vacuum condition. The scheme is capable of solving the problem of inferior tasty effect of present hollow noodles.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a method for making alkali-free hollow noodles. Background technique [0002] Noodles are one of the favorite foods in people’s daily life. The noodles that people often eat include Zhongjiang noodles, Fujian longxu noodles, Lanzhou noodles, etc., but these noodles are all solid, and they are all ordinary noodles. The taste part is realized by the taste of the soup. Since the soup is difficult to penetrate into the inside of the noodles and taste after the ordinary noodles are cooked, the flavor of the noodles itself is not good, and the nutritional content of the noodles is also single. As consumers have higher and higher requirements for noodles, in the prior art, hollow noodles have appeared to solve the defects of ordinary noodles. [0003] However, the inside of existing hollow noodles is mostly needle-shaped. Although it can solve the problem that noodles are not...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L29/231A23L29/238A23L33/16
CPCA23L7/104A23L29/231A23L29/238A23L33/16
Inventor 刘文明
Owner 贵州盛茂白芨开发有限公司
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