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Double-cooked wholewheat hot noodles as well as preparation method and application thereof

A technology of whole wheat flour and hot dough, which is applied in application, pre-baked dough processing, baking, etc. It can solve the problems of poor expansion and poor gas retention of whole wheat hot noodles, so as to improve the baking quality and improve the durability Airy, volume-enhancing effect

Pending Publication Date: 2022-04-12
武汉吉之禾食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to improve the problems of poor gas retention and poor expansion of whole-wheat hot noodles, thereby improving the quality of bread baking, the application provides a double-cooked whole-wheat hot noodles and its preparation method and application

Method used

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  • Double-cooked wholewheat hot noodles as well as preparation method and application thereof
  • Double-cooked wholewheat hot noodles as well as preparation method and application thereof

Examples

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Effect test

Embodiment 1

[0041] The embodiment of the present application discloses a double-cooked whole wheat hot seed;

[0042] The preparation method of the double-cooked whole wheat hot seed comprises the following steps:

[0043] S1. Hot water: heat 20Kg of water to 88°C to get hot water;

[0044] S2. Hot noodles: Pour 23Kg of whole wheat flour into hot water and stir at 50°C for 1 minute at a speed of 25r / min, then stir at a speed of 50r / min for 2 minutes and 20 seconds to mix evenly. Mix the dough, then add 0.001Kg hemicellulase to the pre-mixed dough and stir at a speed of 50r / min for 2 minutes at 50°C to mix evenly to obtain hot dough;

[0045] S3. Packing: at normal temperature, cut the hot noodle dough, the weight of each hot noodle dough after cutting is 5±0.2Kg, seal and divide the cut hot noodle dough at normal temperature Pack;

[0046] S4. Refrigeration: spread the hot noodle dough after sealing and subpackaging to room temperature, and then refrigerate and store at 4-10°C.

Embodiment 2

[0048] The embodiment of the present application discloses a double-cooked whole wheat hot seed;

[0049] The preparation method of the double-cooked whole wheat hot seed comprises the following steps:

[0050] S1. Hot water: heat 30Kg of water to 88°C to get hot water;

[0051] S2. Hot noodles: Pour 35Kg whole wheat flour into hot water and stir at 50°C at a speed of 25r / min for 1 minute, then stir at a speed of 50r / min for 2 minutes and 20 seconds to mix evenly, and get the pre-mixed Mix the dough, then add 0.01Kg hemicellulase to the pre-mixed dough and stir at a speed of 50r / min for 2 minutes at 50°C to mix evenly to obtain hot dough;

[0052] S3. Packing: at normal temperature, cut the hot noodle dough, the weight of each hot noodle dough after cutting is 5±0.2Kg, seal and separate the cut hot noodle dough at normal temperature Pack;

[0053] S4. Refrigeration: spread the hot noodle dough after sealing and subpackaging to room temperature, and then refrigerate and stor...

Embodiment 3

[0055] The embodiment of the present application discloses a double-cooked whole wheat hot seed;

[0056] The preparation method of the double-cooked whole wheat hot seed comprises the following steps:

[0057] S1. Hot water: heat 27Kg of water to 88°C to get hot water;

[0058] S2. Hot noodles: Pour 25Kg of whole wheat flour into hot water and stir at 50°C at a speed of 25r / min for 1 minute, then stir at a speed of 50r / min for 2 minutes and 20 seconds to mix evenly. Mix the dough, then add 0.006Kg hemicellulase to the pre-mixed dough and stir at a speed of 50r / min for 2 minutes at 50°C to mix evenly to obtain hot dough;

[0059] S3. Packing: at normal temperature, cut the hot noodle dough, the weight of each hot noodle dough after cutting is 5±0.2Kg, seal and separate the cut hot noodle dough at normal temperature Pack;

[0060] S4. Refrigeration: spread the hot noodle dough after sealing and subpackaging to room temperature, and then refrigerate and store at 4-10°C.

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Abstract

The invention relates to double-cooked wholewheat hot noodles and a preparation method and application thereof, and relates to the field of baked food, and the double-cooked wholewheat hot noodles are prepared from the following raw materials in parts by weight: 20-30 parts of water, 23-35 parts of wholewheat flour and 0.001-0.01 part of hemicellulase. The preparation method of the double-cooked wholewheat blanched seeds comprises the following steps: S1, preparing hot water; s2, performing dough scalding; s3, sub-packaging is carried out; s4, refrigerating; the toast is processed from the double-cooked whole wheat blanched seeds. The method has the advantages that the problems of poor gas holding and poor swelling property of the whole-wheat hot noodles are solved, so that the bread baking quality is improved.

Description

technical field [0001] The present application relates to the field of baked food, in particular to a double-cooked whole wheat hot noodle and its preparation method and application. Background technique [0002] Whole wheat flour is made from whole grain wheat through milling process, and the relative ratio of wheat endosperm, germ and bran is basically the same as that of natural caryopsis. Whole wheat flour contains a large amount of biologically active nutrients. Intake of whole wheat food can significantly reduce the concentration of serum low-density lipoprotein cholesterol and total cholesterol, and improve the body's blood lipid metabolism. [0003] With the enhancement of people's health awareness, whole grain food has become a healthy consumption trend. Burning is a bread baking technique, the purpose of which is to increase the water absorption of flour after gelatinization, so that the tissue is soft and more elastic. Therefore adopting whole wheat flour to mak...

Claims

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Application Information

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IPC IPC(8): A21D8/04A21D15/00
Inventor 陈挚窦德刚
Owner 武汉吉之禾食品有限公司
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