Semi-dry noodles and production method thereof

Abstract

The invention discloses semi-dry noodles which comprise wheat flour, corn flour, edible alcohol, edible salt, water, natural carotene, gardenia yellow, calcium propionate, sorbitol liquid, propylene glycol, sodium carbonate and potassium carbonate. The invention also discloses a production method of the semi-dry noodles. The production method comprises the following steps: uniformly mixing sodiumcarbonate, potassium carbonate and edible salt to obtain a solid auxiliary material; mixing propylene glycol, sorbitol liquid and edible alcohol, adding natural carotene and solid auxiliary materials,and performing uniform mixing to obtain a substance A; stirring wheat flour and corn flour, adding water and the substance A, adding gardenia yellow and calcium propionate, and performing stirring toobtain a dough; and resting the dough, and sequentially carrying out calendering, primary sterilizing, drying sterilizing and packaging to obtain the semi-dry noodles. The method has the advantages that the moisture content of the prepared noodles is 23%-28%, the noodles have certain humidity, few bacteria and microorganisms exist in the noodles or even no bacteria and microorganisms exist in thenoodles, the noodles are free of browning, and thus the preservation time of the noodles is longer.

Description

technical field [0001] The invention relates to the technical field of noodle production, more specifically, it relates to a semi-dried noodle and a production method thereof. Background technique [0002] Noodles are a common traditional noodle food in my country. The noodles on the market are mainly made of wheat flour. The number and types of miscellaneous grain noodles are relatively small, and they are mainly dried noodles. The product form is single, which is far from meeting people's needs. Semi-dry noodles are a new type of instant noodle products developed in recent years. Compared with dry vermicelli, the cooking time of semi-dry noodles is short, which can avoid the loss of nutrients caused by long-term heating, and semi-dry noodles have the advantages of convenient cooking, strong noodle flavor, chewy nutrition and health, etc. Loved by consumers. [0003] In recent years, with the rapid development of our country's economy, people's food requirements are getti...

AI Technical Summary

Problems solved by technology

[0003] In recent years, with the rapid development of our country's economy, people's food requirements are getting higher and higher. They are no longer limited to convenience and speed, but pay more and more attention to the taste and nutritional value of food. Therefore, in the noodle products High-end semi-dry noodles, fresh noodles and other products will become more and more popular with consumers, and their consumption proportion will also increase day by day. However, due to the relatively backward production technology of semi-dry noodles in my country, traditional industrialized production and small workshop production The semi-dry noodles have a single nutritional component

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