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Bamboo shoot fiber powder noodles and preparation method thereof

A technology of bamboo shoot fiber and a production method, which is applied in the field of noodle processing, can solve the problems of inability to meet requirements, single nutrient components, poor noodle taste, etc., and achieve the effects of increasing noodle flavor, improving nutritional value, and improving the effect of resting noodles.

Pending Publication Date: 2021-04-20
大竹县万康生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The nutritional content of the existing noodles is relatively single, and based on the existing production methods and raw materials, the noodles produced have poor taste and insufficient elasticity, which cannot meet the requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A bamboo shoot fiber powder noodle, the composition comprises the following raw materials in parts by weight: 60 parts of flour, 15 parts of bamboo shoot fiber powder, 10 parts of gluten powder, 4 parts of egg liquid, 4 parts of white sugar, 2 parts of white vinegar, 1 part of baking soda, 1 portion of edible salt.

[0027] A kind of preparation method of bamboo shoot fiber powder noodles, comprises the following steps:

[0028] Step 1, raw material preparation: Weigh 60 parts of flour, 15 parts of bamboo shoot fiber powder, 10 parts of gluten powder, 4 parts of egg liquid, 4 parts of white sugar, 1 part of baking soda, and 1 part of edible salt for later use;

[0029] Step 2, kneading dough: Add the above-mentioned raw materials into containers of corresponding sizes one by one and gradually add appropriate amount of water for stirring, stirring for 15-20 minutes, after stirring evenly, add 2 parts of white vinegar and continue stirring for 4-5 minutes to form a dough;...

Embodiment 2

[0042] A bamboo shoot fiber powder noodle, the composition comprises the following raw materials in parts by weight: 65 parts of flour, 17 parts of bamboo shoot fiber powder, 11 parts of gluten powder, 5 parts of egg liquid, 5 parts of white sugar, 3 parts of white vinegar, 2 parts of baking soda, 2 parts of edible salt.

[0043] A kind of preparation method of bamboo shoot fiber powder noodles, comprises the following steps:

[0044] Step 1, raw material preparation: Weigh 65 parts of flour, 17 parts of bamboo shoot fiber powder, 11 parts of gluten powder, 5 parts of egg liquid, 5 parts of white sugar, 2 parts of baking soda, and 2 parts of edible salt for later use;

[0045] Step 2, kneading dough: Add the above-mentioned raw materials into containers of corresponding sizes one by one and gradually add an appropriate amount of water to stir, stir for 15-20 minutes, add 3 parts of white vinegar after stirring evenly, and continue stirring for 4-5 minutes to form a dough;

[...

Embodiment 3

[0058] A bamboo shoot fiber powder noodle, the composition comprises the following raw materials in parts by weight: 70 parts of flour, 20 parts of bamboo shoot fiber powder, 12 parts of gluten powder, 6 parts of egg liquid, 6 parts of white sugar, 4 parts of white vinegar, 3 parts of baking soda, 3 servings of edible salt.

[0059] A kind of preparation method of bamboo shoot fiber powder noodles, comprises the following steps:

[0060] Step 1, raw material preparation: Weigh 70 parts of flour, 20 parts of bamboo shoot fiber powder, 12 parts of gluten powder, 6 parts of egg liquid, 6 parts of white sugar, 3 parts of baking soda, and 3 parts of edible salt for later use;

[0061] Step 2, kneading dough: Add the above-mentioned raw materials into containers of corresponding sizes one by one and gradually add appropriate amount of water to stir, stir for 15-20 minutes, add 4 parts of white vinegar after stirring evenly, and continue stirring for 4-5 minutes to form a dough;

[...

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Abstract

The invention discloses bamboo shoot fiber powder noodles. The noodles is prepared from the following raw materials in parts by weight: 60-70 parts of flour, 15-20 parts of bamboo shoot fiber powder, 10-12 parts of vital gluten, 4-6 parts of egg liquid, 4-6 parts of white sugar, 2-4 parts of white vinegar, 1-3 parts of baking soda, and 1-3 parts of edible salt. A preparation method of the bamboo shoot fiber powder noodles includes the following steps of step 1, preparing the raw materials; step 2, conducting dough kneading; step 3, conducting dough standing; step 4, conducting rolling; step 5, conducting pressing; step 6, conducting drying; and step 7, sterilizing the dried noodles in batches and packaging into bags. Bamboo shoot fiber powder is added into flour, so that the noodles are fine and smooth in mouth feel and fragrant in smell, and the content of soluble dietary fibers, the water-holding capacity and the swelling force are all improved differently; and after the vital gluten is added, wet gluten with a network structure is formed after the vital gluten absorbs water, and the wet gluten has good viscoelasticity, extensibility, thermal coagulability, emulsibility and film formability, so that the elasticity of the noodles is greatly improved.

Description

technical field [0001] The invention relates to the field of noodle processing, in particular to bamboo shoot fiber noodles and a preparation method thereof. Background technique [0002] Noodles originated in China and have a history of making and eating more than four thousand years. Noodles are a kind of health food that is easy to make, convenient to eat, rich in nutrition, can be staple food and fast food, and has been accepted and liked by people all over the world already. Noodles are a kind of dough made from grain or bean flour and water, which are then either pressed or rolled or stretched into sheets and then cut or pressed, or made into strips (narrow or wide, Or flat or round) or small flakes, and finally boiled, fried, stewed, fried as a food. There are many patterns and varieties. [0003] The existing noodles have relatively single nutritional components inside, and based on the existing production methods and raw materials, the noodles produced have poor ...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/00A23L33/10A23L27/00A23L27/40A23L29/00A23L15/00
Inventor 周文川
Owner 大竹县万康生态农业有限公司
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