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Advanced flour special for grinding noodles and method for making non-sticky noodles by using flour

A special noodle powder and non-sticking technology, which is applied in the direction of food science, can solve the problems of noodle appearance and eating quality reduction, food safety issues, etc., and achieve the effects of reducing processing cost input, large production output, and easy implementation

Pending Publication Date: 2022-03-01
河南立鼎面粉研究院有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides an advanced special flour for grinding noodles and a method for making non-stick noodles, which effectively solves the problem that the noodles made of ordinary wheat flour are boiled for only a few minutes. It will stick together, resulting in a serious reduction in the appearance and eating quality of noodles. Noodle sticking has become the main problem restricting the sale of noodles in takeaway channels and consumers' enjoyment. There are two main methods to solve noodle sticking in the market: the first is mainly made of noodles. Additives are improved, and egg white powder, stearoyl lactate, glucose oxidase, vitamin C, corn starch, etc. are added to be used together. Safety issues; the second is to solve the problem of noodle sticking through a special anti-sticking noodle machine, but it solves the sticking phenomenon of noodles during processing, and does not completely solve the problem of sticking noodles after cooking

Method used

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  • Advanced flour special for grinding noodles and method for making non-sticky noodles by using flour
  • Advanced flour special for grinding noodles and method for making non-sticky noodles by using flour
  • Advanced flour special for grinding noodles and method for making non-sticky noodles by using flour

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] An advanced special flour for grinding noodles, which is composed of Xinong 979 flour, Zhengmai 366 flour and Xinmai 26 flour.

[0036] As preferably, in parts by weight, the consumption of each variety in the special flour for noodles is:

[0037] Wesinong 979 flour 40%-47.5%;

[0038] Zhengmai 366 flour 40%-47.5%;

[0039] New wheat 26 flour 5%-20%.

[0040] After testing, Table 1 is obtained: the physical and chemical indicators and the optimal ratio of each flour

[0041]

[0042] It can be known from the above table that the optimum ratio of Xinong 979 flour, Zhengmai 366 flour and Xinmai 26 flour is 45%: 45%: 10%.

Embodiment 2

[0044] An advanced special flour for grinding noodles, which is composed of Xinong 979 flour, Zhengmai 366 flour and Xinmai 26 flour.

[0045] According to the following weights as the experimental group data:

[0046] Experimental group 1: 35 servings of Xinong 979 flour; 35 servings of Zhengmai 366 flour; 30 servings of Xinmai 26 flour;

[0047] Experimental group 2: 40 parts of Xinong 979 flour; 40 parts of Zhengmai 366 flour; 20 parts of Xinmai 26 flour;

[0048] Experimental group 3: 45 servings of Xinong 979 flour; 45 servings of Zhengmai 366 flour; 10 servings of Xinmai 26 flour;

[0049] The following test results were obtained:

[0050] Table 2: Experimental results

[0051]

[0052] According to the following servings as the control group data:

[0053] Control group 1: 100 parts of Xinong 979 flour;

[0054] Control group 2: 100 parts of Zhengmai 366 flour;

[0055] Control group 3: 100 parts of Xinmai 26 flour;

[0056] Control group 4: 100 parts of wheat...

Embodiment 3

[0065] An advanced method for making non-stick noodles by grinding special powder for noodles, comprising the following steps:

[0066] S1: Purchasing: Purchase 100 servings of Weinong 979 flour, 100 servings of Zhengmai 366 flour and 40 servings of Xinmai 26 flour at the market, and store them for later use;

[0067] S2: Kneading noodles: Blend 100 parts of Xinong 979 flour, 100 parts of Zhengmai 366 flour and 40 parts of Xinmai 26 flour purchased in the above step S1 according to the ratio of 45%:45%:10%, and mix the flour Put it into the needle kneader and dry mix it for 1min. When mixing, the speed of the needle kneader is controlled at 600r / min. After fully mixing, get the noodle special powder, and then add the noodle special powder to the needle kneader Mix 35% water for 10 minutes. During kneading, the speed of the pin type kneading machine is controlled at 500r / min. After fully mixing the noodle powder and water, the particles are evenly distributed and the water is d...

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Abstract

The invention relates to the technical field of flour and noodle making, and discloses advanced flour special for grinding noodles and a method for making non-sticky noodles through the flour. The advanced flour special for the ground noodles is composed of Xinong 979 flour, Zhengmai 366 flour and Xinmai 26 flour, the Xinong 979 flour, the Zhengmai 366 flour and the Xinmai 26 flour are mixed according to a certain proportion, no modifying agent is added, the effect of basic flour is played to the maximum extent, the food safety problem is not prone to occurring, and the flour special for the ground noodles is suitable for being used for preparing the ground noodles. Higher-quality guarantee is brought to food safety; in the steps of dough kneading, calendaring, fermentation and cutting, the adopted machines are all common production machines and do not need to adopt special machines for processing, so that the problem of adhesion of noodles is solved, the investment of processing cost is reduced, and the economic benefit is improved; the whole production steps are simpler and easy to implement, and the production time can be greatly saved in actual production, so that the production efficiency is improved.

Description

technical field [0001] The invention belongs to the technical field of making flour and noodles, and in particular relates to an advanced special flour for grinding noodles and a method for making non-stick noodles. Background technique [0002] Flour is a kind of powder made from wheat. It is one of the most common food raw materials. The main components of flour are starch, protein, fat, etc. According to the protein content, it can be divided into high-gluten flour, medium-gluten flour, Low-gluten flour and gluten-free flour can be used to make noodles by processing the flour. [0003] Noodles made of ordinary wheat flour will stick together after only a few minutes of cooking, resulting in a serious reduction in the appearance and eating quality of the noodles. There are two main methods: the first one is mainly improved by noodle additives, adding egg white powder, stearoyl lactylate, glucose oxidase, vitamin C, corn starch, etc. to be used together. Few have played t...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L7/109
CPCA23L7/198A23L7/109
Inventor 陈绍全林江涛牛应存周康
Owner 河南立鼎面粉研究院有限公司
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