Instant cold noodles and making method

A technology of cold noodle and noodle paste, which is applied in the direction of food ingredients as coating agent, food ingredient as emulsifier, food ingredient as gelling agent, etc. It can solve the problems of inability to unify the taste, standardization, topping and adhesion, etc., and achieve standardization Production and distribution, the effect of maintaining the taste, and the effect of good freezing resistance

Pending Publication Date: 2021-02-23
济南迎辉生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Liangpi is a kind of snack popular among people. It can be eaten in all seasons. It can be served cold or stir-fried. Relying entirely on hand-made, but for the realization of the industrialization and standardization of Liangpi, it has brought insurmountable problems
[0003] First of all, in terms of taste, the first prerequisite for the industrialization of instant food products is to achieve consistent quality. However, the production of Liangpi still relies on manual experience. The personal experience of the producer determines the quality and taste of Liangpi. quality standardization;
[0004] In addition, Liangpi is a fresh food product, and the current technical means can only be cooked and eaten now. After a long time, it will become sticky and sticky, and even it will deteriorate in a day. Not only is it very limited to eat
At the same time, the storage and transportation necessary for industrialized products are insurmountable problems

Method used

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  • Instant cold noodles and making method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Embodiment 1: A kind of instant cold skin

[0056] The production technology of Liangpi is to comprise the following steps by following technology:

[0057] Step 1: Mix flour and starch into water

[0058] According to parts by weight, 17 parts of water, 7 parts of wheat starch and 3 parts of flour were mixed evenly to obtain the batter for later use;

[0059] Step 2: Mix the ingredients in

[0060] According to 27 parts of batter, add 3 parts of auxiliary materials, mix well, and set aside.

[0061] Step 3: Ripening and Cooling

[0062] Cook the finished batter at 98-140°C for 2 minutes, and then cool it down.

[0063] Step 4: Brush with water agent, cut into strips, and pack

[0064] After cooling, apply lubricating anti-adhesive agent on the cold skin, cut into strips, and pack.

[0065] Step Five: Disinfect

[0066] Sanitize to remove bacteria from the packaging.

[0067] In the above process, the specific components of the designed auxiliary materials and w...

Embodiment 2

[0070] Embodiment 2: A kind of instant Liangpi

[0071] Identical with the processing method of embodiment 1, difference is the component of auxiliary material and water preparation, each is as follows:

[0072] Excipients include: xanthan gum 300g, gellan gum 200g, guar gum 250g, sodium polyacrylate 200g, sodium tripolyphosphate 150g, sodium hexametaphosphate 250g, carboxymethyl cellulose 80g, acetylated distarch adipate 2000g, soybean lecithin 500g, potassium sorbate 50g, nisin 30g, natamycin 6g, sodium dehydroacetate 80g, azodicarbonamide 10g, polydimethylsiloxane emulsion 650g, edible glycerin 3000g.

[0073] The liquid that is brushed on Liangpi instead of oil includes: xanthan gum 2g, artemisia gum 2g, calcium carbonate 3g, silicon dioxide 2g, chitosan 2g, maltodextrin 5g, sodium dehydroacetate 0.5g, etc.

Embodiment 3

[0074] Embodiment 3: A kind of instant Liangpi

[0075] Identical with the processing method of embodiment 1, difference is the component of auxiliary material and water preparation, each is as follows:

[0076] Excipients include: xanthan gum 400g, gellan gum 300g, guar gum 300g, sodium polyacrylate 300g, sodium tripolyphosphate 200g, sodium hexametaphosphate 300g, carboxymethyl cellulose 150g, acetylated distarch adipate 3000g, soybean lecithin 600g, potassium sorbate 80g, nisin 80g, natamycin 6g, sodium dehydroacetate 100g, azodicarbonamide 20g, polydimethylsiloxane emulsion 1000g, edible glycerin 5000g.

[0077] The water agent brushed on Liangpi instead of oil includes: xanthan gum 1g, artemisia gum 3g, calcium carbonate 2g, silicon dioxide 3g, chitosan 3g, maltodextrin 6g, sodium dehydroacetate 1g, etc.

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Abstract

The invention discloses instant cold noodles and a making method, and mainly relates to the field of instant cold noodles and making methods. The raw materials of the instant cold noodles comprise flour paste and auxiliary materials in the weight ratio of (10-8):1, and the auxiliary materials comprise the following components in parts by weight: 200-400 parts of xanthan gum, 100-300 parts of gellan gum, 200-300 parts of guar gum, 100-300 parts of sodium polyacrylate, 100-200 parts of sodium tripolyphosphate, 200-300 parts of sodium hexametaphosphate, 50-150 parts of carboxymethyl cellulose, 1500-3000 parts of acetylated distarch adipate, 400-600 parts of soybean lecithin, 10-80 parts of potassium sorbate, 10-80 parts of nisin, 0.1-10 parts of natamycin, 10-100 parts of sodium dehydroacetate, 0.1-20 parts of azodicarbonamide, 500-1000 parts of polydimethylsiloxane emulsion and 1000-5000 parts of edible glycerol. The instant cold noodles and the making method have the beneficial effectsthat the standardized production of cold noodle production can be realized, the production period is shortened, a relatively long shelf life is obtained, and the frozen cold noodles can be eaten afterbeing heated.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an instant cold noodle and a preparation method thereof. Background technique [0002] Liangpi is a kind of snack popular among people. It can be eaten in all seasons. It can be served cold or stir-fried. Entirely relying on manual production has brought about insurmountable problems for the realization of the industrialization and standardization of Liangpi. [0003] First of all, in terms of taste, the first prerequisite for the industrialization of instant food products is to achieve consistent quality. However, the production of Liangpi still relies on manual experience. The personal experience of the producer determines the quality and taste of Liangpi. quality standardization; [0004] Furthermore, Liangpi is a fresh food product, and the current technical means can only be cooked and eaten now. After a long time, it will stick together and even deteriorate in one day, which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/30A23L29/269A23L29/238A23L29/288A23L29/00A23L29/219A23L29/10A23L33/105A23L33/115A23L3/3508A23L3/3526A23L3/3544A23L3/3562A23L3/358
CPCA23L7/10A23L29/30A23L29/27A23L29/272A23L29/238A23L29/288A23L29/015A23L29/219A23L29/10A23L29/05A23L33/105A23L33/115A23L3/3508A23L3/3526A23L3/3544A23L29/035A23L3/3562A23L3/358A23V2002/00A23V2200/242A23V2200/228A23V2200/222A23V2250/5118A23V2200/22A23V2250/5086A23V2250/5054A23V2250/506A23V2250/1614A23V2250/1618A23V2250/51082A23V2250/51A23V2250/1842A23V2250/55A23V2250/6406A23V2250/1576A23V2250/1578A23V2250/1628A23V2250/511A23V2250/5114A23V2200/10A23V2200/23A23V2200/302A23V2200/326A23V2200/322A23V2200/30
Inventor 李小鹏
Owner 济南迎辉生物科技有限公司
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