Instant cold noodles and making method

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...

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

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