Convenient instant fresh wet noodle and preparation method thereof

A production method and convenient technology, applied in food science, food preservation, application, etc., can solve problems such as unfavorable noodle preservation and increased water content of noodles

Inactive Publication Date: 2019-05-17
湖北戴氏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

Noodles are generally boiled during the curing process. Starch will absorb a large amount of water during the gelatinization process, which will greatly increase the water content of the noodles, which is not conducive to the subsequent preservation of the noodles.

Method used

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  • Convenient instant fresh wet noodle and preparation method thereof
  • Convenient instant fresh wet noodle and preparation method thereof
  • Convenient instant fresh wet noodle and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take 75 parts of high-gluten wheat flour, 3 parts of modified starch, 8 parts of gluten powder, 2 parts of edible salt, 0.01 part of nisin, 0.1 part of sodium alginate, 0.2 part of sodium stearoyl lactylate, 0.2 Part tea polyphenol, 0.1 part glycerol, 0.1 part sodium erythorbate, 0.05 part glucose oxidase, 0.01 part lipase. Add sterile water with 30% of the weight of the ingredients, mix the above ingredients in the dough mixer, and knead the dough. After kneading the dough, it will be proofed in a proofing box at a temperature of 35°C for 30 minutes; Extrusion, molding and aging in the machine, the extrusion temperature is 100°C, the extrusion screw speed is 100r / min, the gelatinization degree of the noodles after extrusion is greater than 75%; the extruded noodles are pickled with 1% lactic acid solution for 120s; The washed noodles are packaged in modified atmosphere, and the packaging bag is filled with a mixed gas of nitrogen and carbon dioxide at a ratio of 2:3. I...

Embodiment 2

[0026] Take 90 parts of high-gluten wheat flour, 10 parts of modified starch, 5 parts of gluten powder, 1 part of edible salt, 0.01 part of nisin, 0.2 part of sodium alginate, 0.5 part of sodium stearoyl lactylate, 0.5 part of Part tea polyphenol, 0.05 part glycerol, 0.1 part sodium erythorbate, 0.01 part glucose oxidase, 0.05 part lipase. Add 40% of the weight of the ingredients aseptic water, mix the ingredients in the dough mixer, knead the dough, and proof the dough for 20 minutes in a proofing box at a temperature of 40°C after mixing the dough; Extrusion, molding and aging in the machine, the extrusion temperature is 110°C, the extrusion screw speed is 70r / min, the gelatinization degree of the noodles after extrusion is greater than 75%; the extruded noodles are pickled with 3% lactic acid solution for 60s; Washed noodles are packaged in modified atmosphere, and the package is filled with a mixed gas of nitrogen and carbon dioxide at a ratio of 2:4. In addition, the mixe...

Embodiment 3

[0028] Take 80 parts of high-gluten wheat flour, 10 parts of modified starch, 2 parts of gluten powder, 1 part of edible salt, 0.01 part of nisin, 0.2 part of sodium alginate, 0.1 part of sodium stearoyl lactylate, 0.1 part of Part tea polyphenols, 0.1 part glycerol, 0.1 part sodium erythorbate, 0.05 part glucose oxidase, 0.05 part lipase. Add 33% of the weight of the ingredients aseptic water, mix the ingredients in the dough mixer, knead the dough, and proof the dough for 40 minutes in a proofing box at a temperature of 30°C after mixing the dough; Extrusion, molding and aging in the machine, the extrusion temperature is 70°C, the extrusion screw speed is 140r / min, the gelatinization degree of the noodles after extrusion is greater than 75%; the extruded noodles are pickled with 2% lactic acid solution for 95s; The washed noodles are packaged in modified atmosphere, and the packaging bag is filled with a mixed gas of nitrogen and carbon dioxide at a ratio of 2:1. In addition...

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Abstract

The invention discloses a convenient instant fresh noodle and a preparation method thereof, and relates to the field of food processing. The convenient instant fresh wet noodle is mainly composed of high-gluten wheat flour, modified starch, vital gluten and salt. The addition of additives reduces indicator degradation of color, texture and microorganisms during storage. The noodle adopts an extrusion molding curing process to ensure long shelf life by pickling, modified atmosphere packaging and irradiation sterilization.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a convenient instant fresh wet noodle and a preparation method thereof. technical background [0002] Noodles are an important food for the Chinese people and are very popular among the people. With the continuous improvement of people's living standards, the types of noodles are becoming more and more diversified. In addition to dried noodles with various designs and colors and various nutritional ratios, new noodle forms such as fresh wet noodles and semi-dry noodles have also appeared. . A survey report shows that deep-fried instant noodles and vermicelli whose fragrance and mouthfeel are greatly reduced after being air-dried for a long time have gradually faded out of people's dining tables, and people increasingly prefer wet noodles with better mouthfeel and better nutrition. Both fresh wet noodles and semi-dry noodles are a kind of raw noodles, and their cooking process is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/109A23L3/3445A23L3/26A23L3/16A23L3/3508A23L3/3526A23L3/3571A23L5/00
Inventor 戴北平李朝晖叶楠波
Owner 湖北戴氏食品科技股份有限公司
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