Efficient production method of freeze-dried vegetable noodles

A production method and noodle technology, which can be applied to dough processing, dough freeze-drying, dough anti-sticking, etc., can solve the problems of high oil content and lack of green nutrition, and achieve long shelf life, smooth taste, and low energy consumption. Effect

Active Publication Date: 2019-12-20
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention obtains traditional instant noodles, which have a high oil content a...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1: A kind of method for improving the quality of spinach freeze-dried noodles

[0037] Weigh 200g high-gluten wheat flour, 80g water, 5g soybean oil, 15g spinach powder, 0.16g phospholipid, 7g hydroxypropyl phosphate distarch, 6g edible salt, 0.04g fatty acid monoglyceride, 0.4g guar gum, hexametaphosphoric acid Sodium 0.75g, sodium dihydrogen phosphate 0.35g, olive oil 5g, 5-flavored nucleotide disodium 0.04g, L-sodium glutamate 0.05g, gardenia yellow 0.012g, riboflavin 0.006g, malt paste Essence 0.06g, gluten powder 18g; mix high-gluten wheat flour, water, oil, vegetable powder and phospholipid in proportion, homogenize with a homogenizer for 7 minutes, and make it fully mixed; mix hydroxypropyl phosphate distarch, edible salt, Fatty acid monoglycerides, guar gum, sodium hexametaphosphate, sodium dihydrogen phosphate, olive oil, 5-flavored nucleotide disodium, L-sodium glutamate, gardenia yellow, riboflavin, maltodextrin , gluten powder mixed evenly into t...

Embodiment 2

[0038] Embodiment 2: A kind of method for improving the quality of tomato freeze-dried noodles

[0039] Weigh 220g of high-gluten wheat flour, 85g of water, 6g of soybean oil, 18g of tomato powder, 0.18g of phospholipid, 8g of hydroxypropyl phosphate distarch, 5g of edible salt, 0.03g of sucrose ester, 0.3g of guar gum, and 0.3g of xanthan gum , sodium hexametaphosphate 0.55g, sodium tripolyphosphate 0.85g, olive oil 4g, 5-flavored nucleotide disodium 0.04g, L-sodium glutamate 0.05g, gardenia yellow 0.011g, curcumin 0.008g , maltodextrin 0.05g, gluten 20g; mix high-gluten wheat flour, water, oil, vegetable powder and phospholipid in proportion, homogenize with a homogenizer for 7min, and make it fully mixed; mix hydroxypropyl phosphate distarch, Edible salt, sucrose esters, guar gum, xanthan gum, sodium hexametaphosphate, sodium tripolyphosphate, olive oil, 5-flavored nucleotide disodium, L-sodium glutamate, gardenia yellow, curcumin , maltodextrin, and gluten powder are mixe...

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PUM

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Abstract

The invention discloses an efficient production method of freeze-dried vegetable noodles, and belongs to the field of food processing. The method comprises: taking high-gluten wheat flour and vegetable flour as main raw materials, adding modified starch, edible salt, emulsifier, edible colloid, water-retaining agent, edible oil, flavor enhancer, coloring agent, maltodextrin, gluten flour, etc., and performing proofing, dough-pressing, cooking, high-temperature steam gelatinization, water-rinsing, ultrasonic treatment and infrared freeze drying to obtain instant freeze-dried vegetable noodles.The freeze-dried noodles produced by the method have a moisture content between 5% and 8%; a drying time shortened by more than 10 hours compared with ordinary freeze-drying; a high quality rate of more than 90%; easy brewing; smooth, tough and chewy mouthfeel; strong fragrance, pale yellow color, long shelf life, and low production power consumption. The method is an efficient production method of high-quality freeze-dried vegetable noodles with high product yield, long product shelf life, simple process flow, and low energy consumption, and is suitable for industrial production.

Description

technical field [0001] The invention provides a high-efficiency production method of freeze-dried vegetable noodles, belonging to the field of food processing. Background technique [0002] Noodles are traditional foods in my country, and there are various noodles on the market to meet the different needs of consumers. With the development of social economy, it has become a trend that people require green consumption such as diversified, natural, convenient and nutritious food. Adding multigrain powder or vegetable powder to the flour can change the color of the noodle itself, which is the color of the vegetable or multigrain itself, and has a fragrant taste and a pleasant natural color. No additives are added to make the appearance more attractive to consumers, so that consumers can buy with confidence. Vegetable noodles can not only increase nutrition, but also increase consumers' desire to eat, and flour itself has nutritional deficiencies, so adding other powders can a...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/00A23L33/00
CPCA23L7/109A23L19/09A23L33/00A23L7/113A23L3/44A21D2/02A21D2/16A21D2/183A21D2/186A21D2/32A21D2/36A21D6/008A21D8/10A21D15/02A21D15/06A23V2002/00
Inventor 张慜刘文超叶玉芬
Owner JIANGNAN UNIV
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