Novel noodle production process

A production process and noodle technology, used in food ingredients as thickeners, food science, applications, etc., can solve problems such as inability to achieve, reduce production efficiency, and increase production costs, and achieve the effect of avoiding breakage and enhancing toughness.

Inactive Publication Date: 2019-08-06
马和平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies in the prior art, the present invention provides a new production process for dried noodles, which solves the problem that the formed noodles stick together due to the certain adhesive force on the surface of the noodles after forming and cutting in the existing production process, and it takes a lot of money. It takes a lot of time to screen the noodles, or it is necessary to manually disturb and fluff the noodles on the vibrating screen before screening, which increases the workload of the production personnel and greatly reduces the production efficiency of the noodles. At the same time, most of the existing production processes It is to separate the two processes of flour mixing and aging, which increases the production cost and reduces the production efficiency. It is impossible to combine the two processes of stirring and dough and aging by using warm water for intermittent mixing and mixing. , the problem of improving the gluten of noodles by heating water and kneading noodles cannot be achieved

Method used

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Experimental program
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Effect test

Embodiment 1

[0035] S1. Selection and processing of raw materials and auxiliary materials Flour: first select high-quality wheat, salt, thickener, oxidant, emulsifier, gluten and purified water without pests and impurities, and then process the selected high-quality wheat in sequence Cleaning, crushing, grinding and sifting processes to finally make refined flour, the thickener is a combination of sodium carboxymethylcellulose, gull gum, konjac powder and modified starch, and the oxidizing agent is azodicarbonamide and vitamin C Composition, emulsifier is the composition of monoglyceride, sucrose ester and sodium stearoyl lactylate;

[0036] S2. Ingredients: 70 parts of refined flour raw materials prepared in step S1, 7 parts of salt, 3 parts of thickener, 3 parts of oxidizing agent, 3 parts of emulsifier and 2 parts of emulsifier selected in step S1 were weighed respectively through the weighing mechanism in the batching equipment. After the weighing of each component is completed, pour it ...

Embodiment 2

[0045] S1. Selection and processing of raw materials and auxiliary materials Flour: first select high-quality wheat, salt, thickener, oxidant, emulsifier, gluten and purified water without pests and impurities, and then process the selected high-quality wheat in sequence Washing, crushing, grinding and sifting processes to finally make refined flour, the thickener is a combination of sodium carboxymethylcellulose and modified starch, the oxidizing agent is azodicarbonamide, and the emulsifier is monoglyceride and sodium stearoyl lactylate Compositions;

[0046] S2. Ingredients: 60 parts of refined flour raw materials prepared in step S1, 5 parts of salt, 1 part of thickener, 1 part of oxidant, 1 part of emulsifier and 1 part of emulsifier selected in step S1 were weighed respectively through the weighing mechanism in the batching equipment. After the weighing of each component is completed, pour it into the mixing and mixing equipment for mixing and dough;

[0047] S3. Add wa...

Embodiment 3

[0055] S1. Selection and processing of raw materials and auxiliary materials Flour: first select high-quality wheat, salt, thickener, oxidant, emulsifier, gluten and purified water without pests and impurities, and then process the selected high-quality wheat in sequence Cleaning, crushing, grinding and screening processes, finally made into refined flour, the thickener is sodium carboxymethyl cellulose, the oxidant is vitamin C, and the emulsifier is monoglyceride;

[0056] S2, batching: weigh 80 parts of refined flour raw materials prepared in step S1, and 10 parts of salt, 5 parts of thickener, 5 parts of oxidizing agent, 5 parts of emulsifier and 3 parts of selected in step S1 respectively through the weighing mechanism in the batching equipment After the weighing of each component is completed, pour it into the mixing and mixing equipment for mixing and dough;

[0057] S3. Add water and stir: put the pure water selected in step S1 into the heating equipment for preheating...

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Abstract

The invention discloses a novel noodle production process. The production process specifically comprises the following steps: S1, selecting raw materials and auxiliary materials, and processing flour;S2, blending the materials; S3, stirring the materials with water; S4, curing the materials; S5, performing extrusion molding; S6, blowing flour powder; S7, cutting and performing vibration screening; S8, drying the product, and S9, packaging the product. The invention relates to the field of food production technology. The novel noodle production process can blow the outer flour to the surface of the noodle before the formed noodle is cut, the humidity is reduced to a certain extent for the noodle to reduce the adhesion of the noodle surface, the workload of the production staff is reduced,the production efficiency of the noodles is greatly improved, intermittent stirring and dough kneading is carried out by using warm water, two processes of stirring and dough kneading as well as ripening are combined, which can well achieve the purpose of increasing the noodle gluten by adding warm water for dough kneading, the production cost is reduced, and the production efficiency is increased.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a novel noodle production process. Background technique [0002] Vermicelli is made of wheat flour with salt, alkali and water added to it and cut into dry noodles of a certain length after hanging and drying. Vermicelli has always been one of the main pasta that people love because of its good taste, convenient eating, low price and easy storage. It is made of flour, without preservatives and additives, and its nutrients are effectively preserved. The reason why the noodles can be stored for a long time is because it passes through the process of drying and dehydration, without moisture, and the storage time is naturally long. However, the noodles with abnormal white color are not Well, according to the quality supervision and spot checks organized by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, it was fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L29/00A23L29/262A23L29/244A23L29/212A23L29/238
CPCA23L7/109A23L29/015A23L29/262A23L29/244A23L29/212A23L29/238A23L29/045A23L29/035A23L29/04A23V2002/00A23V2200/242A23V2200/222A23V2250/1614A23V2250/1582A23V2250/51088A23V2250/5066A23V2250/5118A23V2250/708A23V2250/5486A23V2250/192
Inventor 马和平
Owner 马和平
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