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Processing and manufacturing method of alkaline water noodles

A noodle and alkaline water technology, applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of insufficient strength, low nutritional content, low nutritional value and biological activity, etc., and achieve convenience in eating , comprehensive and balanced nutrition, good sales prospects

Inactive Publication Date: 2020-02-21
曾文标
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, wheat flour is the most important raw material in the traditional processing of noodles, and noodles processed only from wheat flour have some disadvantages: less nutrients, insufficient strength, etc.
In addition, the edible alkaline water used in ordinary alkaline water noodles is obtained by dissolving potassium carbonate, sodium carbonate, and phosphate in water in a certain proportion, and its nutritional value and biological activity are low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of alkaline water noodles, the parts by weight of each component are:

[0027] 40 parts of oat bran, 100 parts of wheat flour, 4 parts of salt, 3 parts of guar gum, 35 parts of purified water.

[0028] A kind of preparation method of alkaline water noodles, comprises the following steps:

[0029] (1) Phytoalkaloids: Mix water and oat bran at a solid-liquid ratio of 1:8, ultrasonically extract for 3 hours at 60 °C and 100 W, and filter to obtain a solution rich in alkaloids for later use;

[0030] (2) Kneading agent: uniformly mix table salt, guar gum and the extract obtained in step (1) in proportion to prepare a dough mixing agent;

[0031] (3) Making dough: put the wheat flour and the dough mixing agent obtained in step (2) into the noodle machine in proportion to knead the dough for 18 minutes to make the dough;

[0032] (4) Noodles: put the noodle base prepared in step (3) to rest for 32 minutes;

[0033] (5) Cut into strips: the dough after standing still...

Embodiment 2

[0037] A kind of alkaline water noodles, the parts by weight of each component are:

[0038] 25 parts of oat bran, 80 parts of wheat flour, 3 parts of salt, 2 parts of guar gum, 30 parts of purified water.

[0039] A kind of preparation method of alkaline water noodles, comprises the following steps:

[0040] (1) Phytoalkaloids: Mix water and oat bran at a solid-liquid ratio of 1:8, ultrasonically extract at 60 °C and 100 W for 2.5 h, and filter to obtain a solution rich in alkaloids for later use;

[0041] (2) Kneading agent: uniformly mix table salt, guar gum and the extract obtained in step (1) in proportion to prepare a dough mixing agent;

[0042] (3) Making dough: Put the wheat flour and the dough mixing agent obtained in step (2) into the dough machine in proportion to knead the dough for 16 minutes to make the dough;

[0043] (4) Noodles: put the noodle base prepared in step (3) to rest for 26 minutes;

[0044] (5) Cut into strips: the dough after standing still is ...

Embodiment 3

[0048] A kind of alkaline water noodles, the parts by weight of each component are:

[0049] 40 parts of oat bran, 80 parts of wheat flour, 3 parts of salt, 2 parts of guar gum, 25 parts of purified water.

[0050] A kind of preparation method of alkaline water noodles, comprises the following steps:

[0051] (1) Phytoalkaloids: Mix water and oat bran at a solid-liquid ratio of 1:8, ultrasonically extract for 2 hours at 40 °C and 100 W, and filter to obtain a solution rich in alkaloids for later use;

[0052] (2) Kneading agent: uniformly mix table salt, guar gum and the extract obtained in step (1) in proportion to prepare a dough mixing agent;

[0053] (3) Making dough: Put the wheat flour and the dough mixing agent obtained in step (2) into the dough machine according to the proportion and knead the dough for 12 minutes to make the dough;

[0054] (4) Noodles: put the noodle base prepared in step (3) to rest for 26 minutes;

[0055] (5) Cut into strips: the dough after s...

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Abstract

The invention relates to alkaline water noodles and a processing and manufacturing method thereof, and belongs to the technical field of noodle processing. The noodles comprise the following components in parts by weight: 20-40 parts of oat bran, 60-100 parts of wheat flour, 2-4 parts of table salt, 1-3 parts of guar gum and 20-35 parts of purified water. The preparation method comprises the following steps: extracting plant alkaloid in the oat bran by utilizing an ultrasonic solvent; uniformly mixing the plant alkaloid, the table salt, the guar gum and the water in a proportion to obtain a dough kneading agent; proportionally putting the wheat flour and the dough kneading agent into a dough kneading machine, and kneading dough for 12-18 minutes to obtain a dough blank; standing the prepared dough blank for dough leavening, wherein the dough leavening time is 26-32 minutes; and repeatedly calendering the dough after standing, cutting the dough into strips, performing drying until the water content is 9-11%, finally cutting off the dried noodles, and performing weighing and packaging. The alkaline water noodles supplement alkaloid lacked in common noodles to the maximum extent, andare comprehensive and balanced in nutrition through scientific compatibility, smooth in taste, high in gluten strength, unique in flavor, high in storability, convenient to eat and extremely good in sales prospect.

Description

technical field [0001] The invention relates to alkaline water noodles and a processing method thereof, belonging to the technical field of noodle processing. Background technique [0002] Alkaline water noodles are mainly made of alkaloids extracted from oat bran and wheat flour. The alkaline water noodles supplement the alkaloids that are lacking in ordinary noodles to the greatest extent. After scientific compatibility, the nutrition is comprehensive and balanced, and the taste is smooth. , with high gluten strength and unique flavor, it has the characteristics of "rich nutrition, smooth gluten". [0003] Alkaloids are a class of nitrogen-containing organic compounds that exist in plants and have biological activities such as anti-oxidation, hypolipidemic, and hypoglycemic. Oat bran is rich in alkaloids, and ethanol solvent extraction is often used to extract the alkaloids. The obtained extracts cannot be directly used in food processing, so the extraction process is opt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/105A23L29/238
CPCA23L7/109A23L29/238A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2250/506
Inventor 曾文标
Owner 曾文标
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