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Fine dried noodles and production method thereof

A technology of dried noodles and flour flocs, which is applied in food science, food ingredients, food drying, etc., can solve problems affecting gluten protein denaturation and starch gelatinization rate, slow water diffusion rate, unfavorable heat transfer of products, etc., to reduce noodle breakage The effects of bar rate, fast water loss and fast heat absorption

Pending Publication Date: 2020-08-11
WUDELI FLOUR GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such characteristics are not conducive to heat transfer inside the product during cooking, and also affect the rate of gluten protein denaturation and starch gelatinization
The noodles made by the existing calendering process are mainly solid, with no pores inside, uniform hardness, toughness, and density on the cross-section, and poor rehydration performance
Such characteristics cause the water to diffuse slowly from the surface of the noodles to the inside when the noodles are cooked, and the cooking time is long; the surface is cooked quickly and the taste is soft, while the center is cooked slowly and the taste is raw. When the center of the noodles is cooked, the surface of the noodles is easy. Overcooked and affect the taste

Method used

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  • Fine dried noodles and production method thereof
  • Fine dried noodles and production method thereof
  • Fine dried noodles and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A preparation method for dried noodles, comprising the steps of:

[0046](1) Kneading dough: Dissolve edible salt and edible alkali in water, atomize salt water, and gradually spray into wheat flour for dough mixing; the ratio of flour and water can be adjusted according to the type of flour.

[0047] The mixed dough or flour flocs are in the form of granules, with uniform and sufficient water absorption, suitable gluten expansion, loose granules, and no raw powder.

[0048] In this embodiment, the temperature of the dough or flour wadding output from the outlet of the dough mixer is 25° C., and the water content is 40%.

[0049] (2) Preparation of flour wadding: Flour, water, edible salt and other auxiliary materials are used to prepare flour wadding separately in a dough mixer. In this embodiment, the temperature of the flour wadding output from the outlet of the dough mixer is 25° C., and the water content is 30%.

[0050] (3) Static curing: the dough or flour wadd...

Embodiment 2

[0076] In the step (3), the present invention carries out low-speed agitation, proofing and ripening of the mixed flour flocs at normal temperature, breaks and agglomerates, eliminates the internal stress of the flour flocs, stabilizes the internal structure of the flour flocs, and stabilizes the next tableting process. Play the role of uniform feeding.

[0077] All the other steps are the same as in Example 1.

Embodiment 3

[0079] In the present invention, the flour wadding is further fermented before the flour wadding is added in step (5), so as to generate more air bubbles and air gaps. All the other steps are the same as in Example 1.

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Abstract

The present invention provides fine dried noodles and a preparation method thereof. The preparation method comprises the following steps: dough kneading, dough pieces preparation, standing and curing,dough sheet extruding, dough pieces adding, composite calendering, moisturizing and leavening, continuous calendering, slitting and molding, racking and trimming, drying, quantitative cutting, and metering and packaging. In the step of composite calendering, dough pieces are added between two dough sheets, and air gaps or small bubbles are formed in the middle of the compounded dough sheets, so that the prepared fine dried noodles are compact in surface, high in toughness and porous and loose inside. According to the method, the noodle cooking time can be shortened, the surface and center cooking time difference is reduced, the noodle elasticity is improved, the center hardness is reduced, and the product quality and taste are improved. The method can shorten the drying time of the fine dried noodles, reduce the breakage rate of the noodles and reduce the production cost.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to dried noodles and a production process thereof. Background technique [0002] Dried noodles are dry noodle products made from wheat flour, added with salt or other auxiliary materials, and processed by adding water, kneading noodles, rolling, forming strips, putting on shelves, drying, taking off shelves, cutting noodles, and packaging. Most of the dried noodles produced by the existing technology have low water content, and the final water content is between 12% and 14.5%. Such characteristics are not conducive to heat transfer inside the product during cooking, and also affect the rate of gluten protein denaturation and starch gelatinization. The noodles made by the existing calendering process are mainly solid, with no pores inside, uniform hardness, toughness and density on the cross-section, and poor rehydration performance. Such characteristics cause the water to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L5/00
CPCA23L7/11A23L5/00A23V2002/00A23V2250/1614A23V2300/10
Inventor 丹志国杨帅罗雷强
Owner WUDELI FLOUR GROUP
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