Preparation method of pure natural boil-resisting soup spaghetti

A pure natural, cooking-resistant technology, applied in dough extruders, horizontal installation tool mixing/kneading, food science, etc., can solve the problems of reducing pasta production efficiency, human health hazards, and losing the natural flavor of pasta , to achieve the effect of promoting uniform water absorption, improving production efficiency and shortening cooking time

Active Publication Date: 2019-05-03
安徽谷优美食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional pasta should be made into flakes in the preparation and molding process, and then prepared into strips, which will obviously reduce the production efficiency of pasta, and the existing pasta is to prolong the shelf

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of pure natural boilable Italian noodle soup, comprising the following steps:

[0019] (1) Hot water kneading noodles: Add high-gluten flour and hot water into the twin-screw chamber, and stir at a speed of 44r / min for 30s to increase the consistency and texture of the dough to obtain hot dough; the hot water is Drinking grade purified water, the weight is 33% of the weight of high-gluten flour, and the temperature is 36°C;

[0020] (2) Vacuum kneading: the hot dough is automatically transferred to the single-screw chamber, and stirred in vacuum at a speed of 45r / min for 25s, with a vacuum degree of -0.07MPa, which promotes the uniform moisture absorption of the dough, the rapid formation of gluten network, and a balanced protein structure , improve the texture, smoothness and transparency of the dough, avoid the proofing time of the dough, significantly improve the production efficiency of pasta, and obtain vacuum dough;

[0021] (3) Extrusion for...

Embodiment 2

[0027] A preparation method of pure natural boilable Italian noodle soup, comprising the following steps:

[0028] (1) Hot water kneading noodles: Add high-gluten flour and hot water into the twin-screw chamber, stir at a speed of 45r / min for 35s, increase the viscosity and texture of the dough, and obtain hot dough; the hot water mentioned above is Drinking grade purified water, the weight is 34% of the weight of high-gluten flour, and the temperature is 37°C;

[0029] (2) Vacuum kneading: the hot dough is automatically transferred to the single-screw chamber, and vacuum stirred at a speed of 46r / min for 28s, with a vacuum degree of -0.08MPa, to promote the dough to absorb water evenly, to quickly form a gluten network, and to balance the protein structure , improve the texture, smoothness and transparency of the dough, avoid the proofing time of the dough, significantly improve the production efficiency of pasta, and obtain vacuum dough;

[0030] (3) Extrusion forming: the ...

Embodiment 3

[0036] A preparation method of pure natural boilable Italian noodle soup, comprising the following steps:

[0037] (1) Hot water kneading noodles: Add high-gluten flour and hot water into the twin-screw chamber, and stir at a speed of 46r / min for 40s to increase the consistency and texture of the dough to obtain hot dough; the hot water is Drinking grade purified water, the weight is 35% of the weight of high-gluten flour, and the temperature is 38°C;

[0038] (2) Vacuum kneading: the hot dough is automatically transferred to the single-screw chamber, and stirred in vacuum at a speed of 47r / min for 30s, with a vacuum degree of -0.09MPa, which promotes the uniform moisture absorption of the dough, the rapid formation of a gluten network, and a balanced protein structure , improve the texture, smoothness and transparency of the dough, avoid the proofing time of the dough, significantly improve the production efficiency of pasta, and obtain vacuum dough;

[0039] (3) Extrusion m...

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Abstract

The present invention mainly relates to the technical field of spaghetti processing and discloses a preparation method of pure natural boil-resisting soup spaghetti. The preparation method comprises the following steps of dough kneading with hot water, vacuum dough kneading, squeezing and shaping, steam drying, cooling and packaging. The provided provided pure natural boil-resisting soup spaghettiis simple in the preparation method, chewy and resistant to boil, not turbid in soup, and not broken in strips, free of any additives, nutritional and healthy and chewy in mouthfeel; firstly, hot water is added to high-gluten powder, dough kneading is conducted in a double-screw warehouse, and viscosity and chewiness of dough are increased; then hot dough is then transferred into a single-screw warehouse through a sealing device to conduct vacuum stirring and dough kneading, even moisture absorption by the dough is promoted, gluten network is rapidly formed, a protein structure is balanced, chewiness, smoothness and transparency of the dough are improved, dough fermentation time is avoided, and production efficiency of the spaghetti is significantly improved; and then the squeezing and shaping, and steam heating and drying are conducted to obtain the soup spaghetti.

Description

technical field [0001] The invention mainly relates to the technical field of pasta processing, in particular to a preparation method of pure natural boilable pasta noodle soup. Background technique [0002] Spaghetti, also known as spaghetti, is the most similar to Chinese eating habits in western meals. From the analysis of global consumption, pasta is the second largest pasta after bread; traditional pasta is made of durum durum wheat through extrusion and drying, and the product has high gluten content and long-cooking And other characteristics, deeply loved by people in western countries. However, the traditional pasta should be made into flakes in the preparation and molding process, and then prepared into strips, which will obviously reduce the production efficiency of pasta, and the existing pasta is to prolong the shelf life of pasta and improve the quality of pasta. The chewy taste and cooking resistance of pasta are often added with various chemical additives, w...

Claims

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Application Information

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IPC IPC(8): A23L7/109A21C1/06A21C11/16
Inventor 潘苗苗
Owner 安徽谷优美食品科技股份有限公司
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