Colorful FD noodles and preparation method thereof

A noodle and color technology, applied in the field of colored FD noodles and their preparation, can solve the problems of oil and grease, musty smell, etc., and achieve the effects of being easy to store, easy to carry, and prolonging the shelf life at room temperature.

Pending Publication Date: 2022-04-12
HENAN ZHENGLONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, conventional FD noodle cakes will have a slight musty smell when stored at room temperature for more than three months, and a more obvious smell of fat and fat will appear after about four months.

Method used

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  • Colorful FD noodles and preparation method thereof
  • Colorful FD noodles and preparation method thereof
  • Colorful FD noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0046] The present invention provides a method for preparing colored FD noodles described in any one of the above technical solutions, comprising:

[0047] A) mixing wheat flour, starch, gluten, superfine fruit and vegetable powder, gluten enhancer, synergist, antioxidant with water, stirring, and dough, to obtain the first dough and the second dough with different colors;

[0048] B) proofing the first dough and the second dough respectively, ripening, pressing into the first dough sheet and the second dough sheet respectively; the first dough sheet and the second dough sheet are made into noodles through compound calendering;

[0049] C) The noodles are steamed, cut, boiled, cooled, pre-frozen, vacuum freeze-dried, and packaged.

[0050] The invention mixes wheat flour, starch, gluten powder, ultrafine fruit and vegetable powder, gluten-enhancing agent, synergist, antioxidant and water. The present invention does not limit the specific mixing method, as long as those skille...

Embodiment 1

[0077] Example 1 Two-color face sheet compound calender front overlapping

[0078] dough making

[0079] Taking 100 parts of wheat flour as benchmark powder, 25 parts of starch, 10 parts of gluten powder, 10 parts of ultrafine seaweed powder, water preparation (3 parts of edible salt, 0.2 parts of gluten enhancer, 0.3 parts of phosphate ((Sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate=1:1:1)), 0.02 parts by mass of tocopherol, 0.1 parts by mass of D-sodium erythorbate, 0.03 parts by mass of ascorbyl palmitate, 0.05 parts by mass citric acid), 40 parts by mass of water knead the dough, mature, and roll into a 6mm wide green dough sheet through the first roller of the feeding hopper.

[0080] Taking 100 parts of wheat flour as benchmark flour, 25 parts of starch, 10 parts of gluten powder, 10 parts of ultrafine pumpkin powder, water mix (3 parts of edible salt, 0.2 parts of gluten enhancer, 0.3 parts of phosphate ((Sodium tripolyphosphate: sodium hexam...

Embodiment 2

[0084] Embodiment 2 Two-color noodle sheet first calendering overlapping

[0085] The production of the dough sheet is the same as in Example 1. Put the 6mm green dough sheet into the compound calender 1 with a roller spacing of 3mm; put the 6mm yellow dough sheet into the composite calender 2 with a roller spacing of 3mm; put the 3mm green dough sheet on the 3mm yellow dough sheet and then After 8 continuous calendering, the roller spacing is 5mm, 4mm, 3.5mm, 2.5mm, 2mm, 1.5mm, 1.3mm, 1.1mm, and the final face thickness is 1mm, and the noodle width is 2.5mm.

[0086] Steam the prepared raw noodles in a steamer at 120°C for 2 minutes, take them out, cut them into sections and boil them in boiling water for 2min30s, take them out and soak them in distilled water at 10°C for 10s, ice water at 0°C for 50s, and 2% emulsifier solution at 0°C for 20s Finally, weigh 200g / per hole and put it into the mold;

[0087] Place the prepared noodles in a freezer at -30°C for 3 hours, and fre...

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Abstract

The invention provides colored FD noodles. The colored FD noodles are prepared from the following raw materials in parts by weight: 100 parts of wheat flour; 20 to 40 parts of starch; 5 to 15 parts of wheat gluten; 1-10 parts of ultrafine fruit and vegetable powder; 0.1 to 0.3 part of a gluten fortifier; 0.2 to 2.2 parts of a synergist; 0.02 to 0.64 part of an antioxidant; 1-3 parts of edible salt; and 40-43 parts of water. The antioxidant is prepared from tocopherol, D-sodium erythorbate, ascorbyl palmitate, tea polyphenol and beta carotene. According to the invention, two machines are adopted to make dough, the dough with different colors is respectively kneaded, the dough is respectively cured, then the cured dough is respectively pressed into dough sheets, and the dough sheets are continuously calendered by a specific calendering process to form the double-sided double-color noodles. Meanwhile, the normal-temperature shelf life of the product is prolonged through the synergistic interaction effect after the synergist and the antioxidant are added and compounded into the flour cake. According to the method, the product is easy to store and convenient to carry, and the normal-temperature shelf life is 9 months.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a colored FD noodle and a preparation method thereof. Background technique [0002] The surface of noodles on the market is usually of uniform material, and its color is usually single. The texture and color of noodles can be improved, which can not only improve the nutritional value of noodles, but also bring richer eating and visual experience. Increase the added value of noodle products and drive the quality upgrade of the noodle industry. [0003] In recent years, as the consumption trend accelerates from a food-based diet to a healthy diet, new requirements will be put forward for the nutrition and naturalization of instant noodles. Therefore, it is urgent to find a kind of suitable drying method before developing nutritious, naturalized, good instant noodles of rehydration. At present, vacuum freeze-drying has become a focus of attention in the processing of instant noodles ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L5/43A23L3/349A23L3/3544A23L3/3472A23L3/3463A23L3/3508A23L3/358A23L3/44
Inventor 姚忠良关振亚王春艳周朋辉李芳
Owner HENAN ZHENGLONG FOOD
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