Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of Chinese yam nutritional noodles

A noodle and nutrition technology, applied in the functions of food ingredients, food ingredients as taste improvers, food drying, etc., can solve the problems of reducing the quality of noodles, and achieve the goal of improving the quality of noodles, improving protein, improving gluten strength and cooking resistance. Effect

Pending Publication Date: 2020-07-03
襄阳农博源农业有限公司
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, adding yam powder to wheat flour will reduce the cooking quality of noodles and the quality of noodles formed while increasing the nutrition of noodles. Preparation method of yam nutritional noodles with less loss

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of Chinese yam nutritional noodles
  • Preparation method of Chinese yam nutritional noodles
  • Preparation method of Chinese yam nutritional noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of yam nutritional noodles, comprising the following steps:

[0026] Step S1: kneading dough: in parts by weight, 90 parts of wheat flour, 30 parts of yam powder, 10 parts of barley flour, 5 parts of rhodiola rosea powder, 10 parts of lily powder, 3 parts of sodium caseinate, 1 part of maltitol, 0.1 part of guar gum, fully mixed and placed in the dough mixer, then add 50 parts of water to knead the dough, knead the dough for 20 minutes, and make the dough;

[0027] Step S2: aging: put the dough in an aging machine for aging, the aging temperature is 25°C, and the aging time is 20 minutes;

[0028] Step S3: sheeting: rolling the matured dough repeatedly between the rollers of the noodle press until a dough sheet with a thickness of 1 mm and a smooth surface is formed;

[0029] Step S4: cutting into strips: cutting the pressed noodles into noodles of fixed specifications with a noodle press;

[0030] Step S5: drying: drying the noodles in an oven at...

Embodiment 2

[0032] A preparation method of yam nutritional noodles, comprising the following steps:

[0033] Step S1: kneading dough: in parts by weight, 100 parts of wheat flour, 40 parts of yam powder, 20 parts of barley flour, 10 parts of rhodiola rosea powder, 15 parts of lily powder, 5 parts of sodium caseinate, 3 parts of maltitol, 0.3 parts of guar gum, fully mixed and put in the dough mixer, then add 60 parts of water to knead the dough, after kneading the dough for 30 minutes, make the dough;

[0034] Step S2: aging: put the dough in an aging machine for aging, the aging temperature is 30°C, and the aging time is 30 minutes;

[0035] Step S3: sheet pressing: rolling and pressing the matured dough repeatedly between the rollers of the noodle press until a dough sheet with a thickness of 2mm and a smooth surface is formed;

[0036] Step S4: cutting into strips: cutting the pressed noodles into noodles of fixed specifications with a noodle press;

[0037] Step S5: drying: drying t...

Embodiment 3

[0039] A preparation method of yam nutritional noodles, comprising the following steps:

[0040] Step S1: kneading dough: in parts by weight, 95 parts of wheat flour, 35 parts of yam powder, 15 parts of barley flour, 8 parts of rhodiola rosea powder, 13 parts of lily powder, 4 parts of sodium caseinate, 2 parts of maltitol, 0.2 parts of guar gum, fully mixed and put in the dough mixer, then add 55 parts of water to knead the dough, after kneading the dough for 25 minutes, make the dough;

[0041] Step S2: aging: put the dough in an aging machine for aging, the aging temperature is 28°C, and the aging time is 25 minutes;

[0042] Step S3: sheeting: rolling the matured dough repeatedly between the rollers of the noodle press until a dough sheet with a thickness of 1 mm and a smooth surface is formed;

[0043] Step S4: cutting into strips: cutting the pressed noodles into noodles of fixed specifications with a noodle press;

[0044] Step S5: drying: drying the noodles in an ove...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Thicknessaaaaaaaaaa
Login to View More

Abstract

The invention provides a preparation method of Chinese yam nutritional noodles. The preparation method comprises the following steps: step S1, dough kneading: in terms of parts, fully mixing 90-100 parts of wheat flour, 30-40 parts of Chinese yam powder, 10-20 parts of barley flour, 5-10 parts of rhodiola crenulata powder and 10-15 parts of lily powder in raw materials, and then putting the mixture into a dough kneading machine, adding a certain amount of water to knead dough, and kneading the dough for 20-30 minutes to prepare a dough blank; step S2, curing: placing the dough blank in a curing machine for curing; step S3, tabletting: repeatedly rolling the cured dough between compression rollers of a noodle press until a dough sheet with a thickness of 1-2 mm and a smooth surface is formed; step S4, strip cutting, cutting the pressed dough sheets into noodles with fixed specifications by using the noodle press; and step S5, drying: drying the noodles in a drying oven for drying at a certain temperature. The invention provides the preparation method of the Chinese yam nutritional noodles which are high in nutritional value, high in boiling fastness, free of turbid soup, free of breakage and relatively low in boiling loss.

Description

technical field [0001] The invention belongs to the technical field of food production and processing, and in particular relates to a preparation method of yam nutritional noodles. Background technique [0002] Noodles are made of wheat flour as the main raw material, and salt, alkali, and water are added therein, and after drying under water control, strip-shaped pasta of a certain length is made. With the development of the times, the continuous improvement of mechanization and production technology, the scale of enterprises producing noodles has expanded accordingly, and the varieties of noodles have gradually increased. However, relevant data show that traditional single-type noodles still account for the majority, and the types of nutritionally enhanced noodles are limited. Common compound noodles on the market include egg noodles, miscellaneous grain noodles, vegetable noodles, etc. There are not many noodles with real health functions, which cannot fully meet the need...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L7/109A23L19/10A23L29/30A23L29/238A23L29/00A23L33/10
CPCA23L7/109A23L19/10A23L29/37A23L29/238A23L29/055A23L29/035A23L29/045A23L33/10A23V2002/00A23V2200/228A23V2200/14A23V2200/30A23V2250/506A23V2250/6416A23V2300/10
Inventor 邹勇王希邹梦琪
Owner 襄阳农博源农业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com