Processing technology of special flour for beef noodles

Abstract

The invention discloses a processing technology of special flour for beef noodles. A raw grain formula for producing the special flour for the beef noodles requires hard high-gluten wheat, wheat wetting is performed twice, various texture modifiers are added, and online inspection is performed on flour at each flour outlet point on a flour path. The hard high-gluten wheat is required by the raw grain formula, and various modifiers are added; the two-time wheat wetting operation is performed in a matched way; high-gluten flour is relatively active and smooth, good in ductility and high in elasticity; after-treatment (flour blending in proportion and addition of flour modifiers) is performed on the basis, so that the quality of each batch of products is stabilized within a certain range andthe defects of the products are made up for; by adding the texture modifiers, the made noodles are chewy and the mouth feel of the noodles is enhanced; and through two-time wheat wetting, raw grains are fully and uniformly permeated, the skin layer toughness of wheat is enhanced, and the quality of the flour is conveniently improved.

Description

technical field [0001] The invention relates to the technical field of processing technology for special beef noodles, in particular to a processing technology for special beef noodles. Background technique [0002] Wheaten is the traditional food of my country, and it is a kind of simple to make, instant, nutritious, can be used as staple food but also the health care food of fast food. With the improvement of people's living standards, people's taste requirements and health awareness of noodles are gradually strengthened. The existing noodles have a single taste and nutrition, which cannot meet people's growing needs for nutrition, health, and rationality of food. [0003] At present, there are many different flavors of noodles on the market for consumers to choose from. When choosing a taste, it is also accompanied by people's taste and nutritional requirements for noodles. Among the existing noodle flavors, beef noodles are the most popular among the public. Consumers w...

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of processing technology of beef noodle special powder, to solve the beef noodle proposed in the above-mentioned background technology in the processing process, some chemical additives such as " ramen agent " have occurred, and they are convenient to use than fluffy ash, It increases the extensibility of the dough and can be pulled very thin. However, the cooked beef noodles have no bite, the taste is not good, the alkali taste is strong, and there is no problem with bones.