A kind of preparation method of pure natural anti-cooking Italian noodle soup

A pure natural, cooking-resistant technology, used in dough extruders, food science, mixing/kneading of horizontal installation tools, etc., can solve problems such as human health hazards, loss of natural flavor of pasta, and reduction of pasta production efficiency. , to achieve the effect of improving production efficiency, promoting uniform water absorption and rapid formation of gluten network

Active Publication Date: 2022-04-22
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 life of pasta and improve the quality of pasta. The chewy taste and cooking resistance of pasta, often adding a variety of chemical additives, loses the natural flavor of pasta, and frequent consumption will cause great harm to human health

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 mentioned above 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 vacuum stirred at a speed of 47r / min for 30s, with a vacuum degree of -0.09MPa, which promotes the even absorption of water by 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) E...

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PUM

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Abstract

The invention mainly relates to the technical field of pasta processing, and discloses a preparation method of pure natural boilable pasta noodle soup, including: hot water kneading noodles, vacuum kneading noodles, extrusion molding, steam drying, cooling and packaging; the invention provides The preparation method of pure natural boilable Italian noodle soup is simple, chewy and boilable, not muddy soup, continuous strips, does not contain any additives, nutritious and healthy, and tastes chewy; first add hot water to high-gluten flour, and carry out in the twin-screw warehouse Knead the dough to increase the consistency and texture of the dough; then transfer the hot dough to the single-screw chamber through the sealing device and then carry out vacuum mixing and kneading to promote the dough to absorb water evenly, so that the gluten network is formed quickly, the protein structure is balanced, and the dough is improved. The texture, smoothness and transparency of the dough can avoid the proofing time of the dough and significantly improve the production efficiency of pasta; then the pasta soup can be obtained by extrusion molding and steam heating and drying.

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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Patent Type & Authority Patents(China)
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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