Stretched noodle agent for improving processing suitability of stretched noodle dough and preparation method of stretched noodles

Abstract

The invention discloses a stretched noodle agent capable of improving the processing suitability of stretched noodle dough and a preparation method of stretched noodles, and the stretched noodle agent is prepared from 0.01-0.05 g of L-cysteine hydrochloride monohydrate, 0.5-2 g of table salt, 0.1-0.5 g of sodium dihydrogen phosphate, 0.1-2.0 g of inulin and 0.1-2.0 g of beta-glucan on the basis of 100 g of flour. L-cysteine hydrochloride monohydrate, sodium dihydrogen phosphate, inulin and beta-glucan are compounded to prepare the stretched noodle agent, the stretched noodle agent can enable dough to be in an easily stretched state before and after standing, meanwhile, the stretched noodle agent can change the internal water binding state of the dough, and the operability of stretched noodles and the product quality are improved. The stretched noodle agent disclosed by the invention remarkably prolongs the retention time of ductility and stability of stretched noodle dough, and effectively reduces the stickiness of the dough in the operation process while keeping the tensile property of the dough.

Description

Technical Field

[0001] The invention relates to the field of food additives, and in particular to a ramen agent for improving the processing suitability of ramen dough and a method for preparing ramen. Background Art

[0002] Ramen is a traditional delicacy whose production method relies on manual skills. The preparation steps of ramen are usually to mix flour with water, salt, etc. evenly, and optimize the internal structure of the dough through the resting process, making it softer and easier to shape. Then, the dough is repeatedly folded and stretched until it is evenly thick, flexible and chewy. This series of tedious and delicate steps gives ramen a unique flavor and taste, making it a long-standing favorite and highly praised dish by diners at home and abroad.

[0003] However, the problem of decreased tensile properties of ramen dough during the resting process is particularly prominent. If traditional ramen dough is not effectively processed, it will often become difficult to stretch after resting, which is manifested in a significant shortening of the stretching distance and increased resistance during the stretching process, which can easily lead to noodle breakage, thus limiting the efficiency and quality of ramen production.

[0004] In order to deal with this problem, the current measure commonly taken in the catering industry is to add ramen agents to the ramen dough when preparing it. The ramen agents currently used in ramen shops are mainly refined fluff ash, which contains S 2- , it has a strong pungent smell when used, and is easily oxidized and ineffective during use, so it needs to be replenished multiple times during use, which is complicated to operate and easy to add too much. Long-term consumption is very unhealthy. Therefore, more and more companies are beginning to focus on cleaner ramen noodle agents, for example, using L-cysteine ​​hydrochloride monohydrate as a substitute for reducing agents in ramen noodle agents.

[0005] When L-cysteine ​​hydrochloride monohydrate is added to ramen dough as a reducing agent, its strong reducing effect significantly enhances the ductility of the dough, allowing the ramen to easily achieve an ideal slender shape before and after the resting process without breaking easily. However, this positive effect is often accompanied by a significant increase in the viscosity of the dough. During the resting process of the dough, the viscosity of the dough surface and inside gradually increases. This is because the reduction of the disulfide bonds inside the dough causes the gluten network structure to continue to weaken, causing the bound water inside the dough to transform into free water, thereby increasing the viscosity. For hand-made ramen chefs, dough with too high viscosity is very easy to adhere to their hands during repeated kneading and stretching, which not only increases the difficulty of operation, but also may affect the shape and appearance of the ramen; for ramen factories that use mechanized production, high-viscosity dough is more likely to adhere to machine parts, resulting in reduced production efficiency, and may even cause machine failures, increasing maintenance and cleaning costs. Summary of the invention

[0006] In view of the existing problems, the purpose of the present invention is to provide a ramen agent that can improve the processing suitability of ramen dough. The ramen agent is prepared by compounding L-cysteine ​​hydrochloride monohydrate, sodium dihydrogen phosphate, inulin and β-glucan. The ramen agent can make the dough in a state of easy stretching before and after standing. At the same time, the ramen agent can change the water binding state inside the dough, thereby reducing the stickiness of the dough and does not affect the stretchability of the dough before and after standing.

[0007] To achieve the above-mentioned purpose, the present invention first provides a ramen agent for improving the processing suitability of ramen dough, wherein the ramen agent is composed of L-cysteine ​​hydrochloride monohydrate, salt, sodium dihydrogen phosphate, inulin and β-glucan.

[0008] L-cysteine ​​hydrochloride monohydrate, used as a reducing agent, contains free sulfhydryl groups, and its unique chemical properties can significantly weaken the structure of the gluten network, making the dough smoother and less likely to break during stretching, giving ramen noodles extremely strong ductility.

[0009] Salt is one of the indispensable raw materials in dough making. First of all, salt can significantly enhance the elasticity and toughness of the dough, so that the dough can better maintain its shape and structure when subjected to external forces, and is not easy to deform or break. Secondly, salt can also improve the stability of the dough, ensuring the stability of the dough performance during the proofing, mixing and molding processes. At the same time, the addition of salt can also promote the absorption of water by the dough, improve the water retention of the dough, and further reduce the phenomenon of broken noodles caused by water loss during the stretching process. In addition, salt also has the dual functions of seasoning and preservation, which can enhance the flavor of ramen noodles and extend their shelf life.

[0010] Sodium dihydrogen phosphate, as a commonly used phosphate additive, plays an important role in regulating the water binding state inside the dough during dough making. It can effectively inhibit the migration of water in the dough, reduce the stickiness of the dough, and make the dough easier to handle and shape.

[0011] Inulin, as a natural food excipient, has strong hygroscopicity and can quickly bind to free water molecules in the dough, thereby reducing the stickiness of the dough and improving the operability of dough processing. At the same time, the addition of inulin can also add rich dietary fiber to ramen, which is beneficial to improving the nutritional value and health attributes of ramen.

[0012] β-glucan, as a kind of soluble dietary fiber, has strong water absorption. β-glucan can absorb free water in the dough and form a stable gel structure with protein, thereby reducing the stickiness of the dough and improving the processing performance of the dough. In addition, the addition of β-glucan can also add rich dietary fiber to ramen, which is beneficial to improve the nutritional value and health attributes of ramen.

[0013] In one embodiment of the present invention, based on 100 g of flour, the ramen noodle agent includes 0.01-0.025 g of L-cysteine ​​hydrochloride monohydrate, 0.5-2 g of salt, 0.1-0.5 g of sodium dihydrogen phosphate, 0.1-2.0 g of inulin, and 0.1-2.0 g of β-glucan.

[0014] In one embodiment of the present invention, based on 100 g of flour, the ramen noodle agent includes 0.01-0.025 g of L-cysteine ​​hydrochloride monohydrate, 1-2 g of salt, 0.1-0.5 g of sodium dihydrogen phosphate, 0.5-1.5 g of inulin, and 0.5-1.5 g of β-glucan.

[0015] In one embodiment of the present invention, based on 100 g of flour, the ramen noodle agent includes 0.01-0.025 g of L-cysteine ​​hydrochloride monohydrate, 1-2 g of salt, 0.1-0.5 g of sodium dihydrogen phosphate, 0.5-1.5 g of inulin, and 0.5-1.0 g of β-glucan.

[0016] In one embodiment of the present invention, based on 100 g of flour, the ramen noodle agent includes 0.01-0.025 g of L-cysteine ​​hydrochloride monohydrate, 1-2 g of salt, 0.3-0.5 g of sodium dihydrogen phosphate, 1.0-1.5 g of inulin, and 0.5-1.0 g of β-glucan.

[0017] In one embodiment of the present invention, based on 100 g of flour, the ramen noodle agent includes 0.01-0.025 g of L-cysteine ​​hydrochloride monohydrate, 1-2 g of salt, 0.5 g of sodium dihydrogen phosphate, 1.0-1.5 g of inulin, and 0.5-1.0 g of β-glucan.

[0018] In one embodiment of the present invention, based on 100 g of flour, the ramen noodle agent includes 0.02 g of L-cysteine ​​hydrochloride monohydrate, 1.5 g of salt, 0.5 g of sodium dihydrogen phosphate, 1.5 g of inulin, and 0.5 g of β-glucan.

[0019] The invention also discloses ramen containing the ramen agent. The ramen is prepared by uniformly mixing the ramen agent with flour, adding water to the obtained mixture, kneading the mixture with the flour into dough, and then proofing, calendering, standing and stretching.

[0020] The present invention also discloses a method for preparing the ramen, which comprises the following steps:

[0021] (1) Mix the noodle making agent and flour evenly, add appropriate amount of water, and knead the dough for 5 minutes to obtain a shaped dough;

[0022] (2) allowing the shaped dough obtained in step (1) to rise for 15 to 45 minutes, and folding and rolling the risen dough 2 to 10 times;

[0023] (3) allowing the dough obtained in step (2) to stand at 0-25° C. for 0-90 min;

[0024] (4) Use both hands to stretch the rested dough horizontally, fold it but do not fuse it, and repeat the stretching process until it is stretched to the desired thickness.

[0025] In one embodiment of the present invention, the proofing temperature in step (2) is 0-25°C.

[0026] Beneficial effects:

[0027] 1. The present invention uses L-cysteine ​​hydrochloride monohydrate as a reducing agent, which solves the problem of a significant decrease in the ductility of ramen dough due to storage. The ductility of the dough is mainly related to the redox reaction of the gluten protein inside the dough. When the gluten protein is reduced to a certain extent, the gluten network becomes loose from a tight state, and a greater deformation will occur under the action of external force. This is why the ductility of the dough increases. As time goes by, the disulfide bonds inside the dough will repolymerize the gluten network, so the structure is more compact and is not easily deformed when an external force acts. When L-cysteine ​​hydrochloride monohydrate is used as a reducing agent, the disulfide bonds of the dough can be kept in a disconnected state for a long time, thus solving this problem.

[0028] 2. The present invention prepares a ramen noodle making agent by compounding L-cysteine ​​hydrochloride monohydrate with sodium dihydrogen phosphate, inulin and dextran, thereby solving the problem of dough stickiness caused by the reducing agent L-cysteine ​​hydrochloride monohydrate. The dough viscosity is reduced while ensuring that the dough extensibility is within an operable range. Since L-cysteine ​​hydrochloride monohydrate has a stronger reducing property, the gluten network is looser, which causes the water bound to the protein structure or the water locked by the gluten network to flow out, resulting in excessive free water in the dough, which is externally manifested as stickiness. The ramen noodle making agent provided by the present invention reduces the free water inside the dough by combining with the free water in the dough or assisting the protein in combining with water, thereby suppressing the stickiness of the dough.

[0029] 3. The formula of the ramen agent of the present invention is relatively simple and clean, and the nutritional value of the dough is improved; when the traditional fluff ash is used as the ramen agent, an unpleasant odor is generated during the production process, and the dough color is green. In recent years, it has been reported that the reducing agent in the ramen agent, sodium pyrosulfite, may be harmful to the human body. The reducing agent used in the present invention, L-cysteine ​​hydrochloride monohydrate, can provide amino acids for the human body. Inulin and β-glucan can not only promote intestinal health, regulate blood lipids and blood sugar, but also have the functions of anti-aging and improving immunity. DETAILED DESCRIPTION

[0030] The flour used in the examples and comparative examples of the present invention was provided by COFCO Corporation; edible salt was purchased from the market; L-cysteine ​​hydrochloride monohydrate (food grade), sodium dihydrogen phosphate (food grade), inulin (food grade), β-glucan (food grade), sucrose fatty acid ester (food grade) and molecular distilled monoglyceride (food grade) were all purchased from Henan Wanbang Chemical Technology Co., Ltd. Xanthan gum (food grade) was purchased from Guangdong Huasheng Food Co., Ltd., and sodium tripolyphosphate (food grade) was purchased from Yinglefu (Taicang) Food Additives Co., Ltd.

[0031] Test method:

[0032] The machine used for the ramen dough viscosity test is a texture analyzer (TA-XT2i, Stable Microsystems, UK), with a probe of SMSP / 25P and a test speed of 1mm / s. Take 20g of the dough to be tested, place it in the groove of the instrument, remove the excess part, cover it, and then squeeze out a small amount of dough, remove the squeezed dough, repeat three times, squeeze out a small dough of about 1mm height again, cover the instrument cover on top of the dough to reduce water loss, let it stand for 30s, release the dough pressure, and measure its viscosity.

[0033] The machine used for the ramen dough extensibility test is the same as that for the viscosity test, but the A / KIE probe is used. The test parameter is 10mm / s. Take 25g of cylindrical dough, knead the dough into uniform pieces by hand, and then stretch it with both hands in opposite directions until the stretched pieces reach a diameter of about 7mm. Take a sample with a length of 5cm and a diameter of 7mm to measure the maximum stretching distance and maximum stretching resistance.

[0034] Example 1

[0035] A ramen noodle agent for improving the processing suitability of ramen noodle dough, comprising 0.02 g of L-cysteine ​​hydrochloride monohydrate, 1.5 g of salt, 0.1 g of sodium dihydrogen phosphate, 0.5 g of inulin, and 0.5 g of beta-glucan.

[0036] A method for preparing ramen noodles comprises the following steps:

[0037] Take 100g of ramen flour, mix it with ramen agent, add 51g of water and stir for 5min, take it out and let it rise in a closed environment at 25℃ for 30min, fold and roll twice, divide it into two parts, let it stand in an environment at 25℃, one part for 0min; the other part for 90min. Then take out the sample to be measured, stretch it in the opposite direction with both hands, then fold and fuse it, and stretch it repeatedly. The stretching direction must be consistent each time. Stretch the stretched dough horizontally with both hands, fold it but do not fuse it, and stretch it again. Stretch it until it reaches a diameter of 7mm and then take it out.

[0038] Example 2

[0039] The difference between Example 2 and Example 1 is that the mass of phosphate in the ramen noodle agent is 0.3 g, the mass of inulin is 1.0 g, and the mass of β-glucan is 0.5 g.

[0040] Example 3

[0041] The difference between Example 3 and Example 1 is that the mass of phosphate in the ramen noodle agent is 0.5 g, the mass of inulin is 1.5 g, and the mass of β-glucan is 0.5 g.

[0042] Example 4

[0043] The difference between Example 4 and Example 1 is that the mass of phosphate in the ramen noodle agent is 0.5 g, the mass of inulin is 1.0 g, and the mass of β-glucan is 1.0 g.

[0044] Example 5

[0045] The difference between Example 5 and Example 1 is that the mass of phosphate in the ramen noodle agent is 0.3 g, the mass of inulin is 1.5 g, and the mass of β-glucan is 1.5 g.

[0046] Table 1 Changes in dough viscosity and extensibility of Examples 1-5

[0047]

[0048] According to experimental experience, the stretching effect of the traditional formula ramen dough begins to become difficult to stretch after standing for 30 minutes. At this time, the maximum stretching resistance of the ramen dough is 254.21g and the stretching distance is 22.95mm. As the standing time increases, the performance of the ramen dough will deteriorate further and become unstretchable. In terms of viscosity, the experiment found that the dough starts to become sticky from 100g*sec. The higher the viscosity, the more dough sticks to the hand and the more difficult it is to separate. If it is below 100g*sec, there will be no sticky phenomenon.

[0049] According to the data in Table 1, after the ramen dough prepared in Examples 1 to 5 of the present invention was left to stand for 90 minutes, the maximum viscosity was 102.3 g*sec, which was basically not sticky to the hand, and the stickiness was acceptable, and the stretching distance of the dough exceeded 32 mm, which was far superior to the effect of the traditional ramen dough.

[0050] Comparative Example 1

[0051] Made of pure fluffy ash, a commonly used noodle agent on the market, the added amount is the optimal amount within the allowable range. Take 100g of flour, 0.5g of pure fluffy ash, and 1.5g of salt, mix them, add 51g of water and stir for 5min, take them out and let them rise in a closed environment at 25℃ for 30min, fold and roll them twice, divide them into two parts evenly, let them stand in an environment at 25℃, one part for 0min; the other part for 90min. Then take out the sample to be measured, stretch it in the opposite direction with both hands, then fold and fuse it, and repeat the stretching. The stretching direction needs to be consistent each time. Stretch the stretched dough horizontally with both hands, fold it but do not fuse it, and stretch it again. Until it is stretched to a diameter of 7mm and then taken out, its properties are measured.

[0052] Comparative Example 2

[0053] The difference between Comparative Example 2 and Example 3 is that the ramen noodle agent does not contain sodium dihydrogen phosphate, inulin and β-glucan.

[0054] Comparative Example 3

[0055] The difference between Comparative Example 3 and Example 3 is that the ramen agent does not contain inulin and β-glucan.

[0056] Comparative Example 4

[0057] The difference between Comparative Example 4 and Example 3 is that the ramen agent does not contain sodium dihydrogen phosphate and β-glucan.

[0058] Comparative Example 5

[0059] The difference between Comparative Example 5 and Example 3 is that the ramen agent does not contain inulin and sodium dihydrogen phosphate.

[0060] Comparative Example 6

[0061] The difference between Comparative Example 6 and Example 3 is that the ramen agent does not contain sodium dihydrogen phosphate.

[0062] Comparative Example 7

[0063] The difference between Comparative Example 7 and Example 3 is that the ramen agent does not contain inulin.

[0064] Comparative Example 8

[0065] The difference between Comparative Example 8 and Example 3 is that the ramen agent does not contain β-glucan.

[0066] Comparative Example 9

[0067] The difference between Comparative Example 9 and Example 1 is that the mass of L-cysteine ​​hydrochloride in the ramen noodle agent is 0.03 g.

[0068] Table 2 Changes in dough viscosity and extensibility of Example 3 and Comparative Examples 1-9

[0069]

[0070] As can be seen from Table 2, the main reason why the ramen noodles of the present invention still have low viscosity and large stretching distance after standing for 90 minutes is that the ramen noodles agent contains L-cysteine ​​hydrochloride monohydrate, sodium dihydrogen phosphate, inulin and β-glucan at the same time, and the lack of any one of the substances will lead to a significant decline in the performance of the ramen noodles. In Comparative Example 9, the addition amount of L-cysteine ​​hydrochloride monohydrate exceeds 0.025g, and although the ramen noodles have a large stretching distance, the excessive addition of L-cysteine ​​hydrochloride monohydrate will cause the dough to be sticky.

[0071] Comparative Example 10

[0072] The difference between Comparative Example 10 and Example 3 is that the mass of sodium dihydrogen phosphate in the ramen noodle agent is 0.05 g.

[0073] Comparative Example 11

[0074] The difference between Comparative Example 11 and Example 3 is that the mass of inulin in the ramen noodle agent is 0.25 g.

[0075] Comparative Example 12

[0076] The difference between Comparative Example 12 and Example 3 is that the mass of β-glucan in the ramen agent is 0.25 g.

[0077] Comparative Example 13

[0078] The difference between Comparative Example 13 and Example 3 is that the inulin in the ramen agent is replaced with 0.5 g of molecular distilled monoglyceride.

[0079] Comparative Example 14

[0080] The difference between Comparative Example 14 and Example 3 is that the β-glucan in the ramen agent is replaced with 0.5 g of molecular distilled monoglyceride.

[0081] Comparative Example 15

[0082] The difference between Comparative Example 15 and Example 3 is that the inulin and β-glucan in the ramen agent are replaced with 0.4 g of sucrose fatty acid ester.

[0083] Comparative Example 16

[0084] The difference between Comparative Example 16 and Example 3 is that the inulin and β-glucan in the ramen agent are replaced with 0.5 g of sodium tripolyphosphate.

[0085] Comparative Example 17

[0086] The difference between Comparative Example 17 and Example 3 is that the inulin and β-glucan in the ramen agent are replaced with 0.5 g of xanthan gum.

[0087] Table 3 Changes in dough viscosity and extensibility of Example 3 and Comparative Examples 10-17

[0088]

[0089] It can be seen from Table 3 that the ramen noodle agent of the present invention has a good processing suitability effect, on the one hand, because the present invention selects suitable substances for compounding to prepare the ramen noodle agent. It can be seen from Comparative Examples 13 to 17 that if inulin and / or glucan are replaced with molecular distilled monoglyceride or other substances, the prepared ramen noodles do not have a viscosity reduction effect. On the other hand, the proportion of each component in the compounded ramen noodle agent also has a great influence on the performance of the finally prepared ramen noodles. For example, Comparative Examples 10 to 12 respectively changed the addition amounts of sodium dihydrogen phosphate, inulin and glucan on the basis of Example 3, but the performance of the finally prepared ramen noodles was significantly reduced.

[0090] When using emulsifier sucrose fatty acid ester to reduce dough viscosity and improve stretching properties, it can be seen that the addition of sucrose fatty acid ester can reduce stretching resistance and increase stretching distance, thereby increasing operability, but it also increases the viscosity of the dough, ultimately making it impossible for the viscosity to reach the operable range.

[0091] When sodium tripolyphosphate phosphate is used, it can be seen that the addition of sodium tripolyphosphate phosphate increases the stretching distance, but also increases the stretching resistance and viscosity, which do not meet the operable requirement range.

[0092] When xanthan gum is used, the dough viscosity decreases, and the effect is better than that of the optimal embodiment 3; however, the stretching resistance increases, and the stretching distance decreases seriously, and the operable required range cannot be reached.

[0093] In summary, the composite ramen agent provided by the present invention uses L-cysteine ​​hydrochloride monohydrate, and changes the gluten network state through reduction to increase and maintain the ductility of the dough. Sodium dihydrogen phosphate, inulin and β-glucan are used to change the degree of water binding in the dough, thereby reducing the viscosity of the dough. In terms of operating performance, the ramen dough can be stretched and operated within 90 minutes, and the viscosity caused by L-cysteine ​​hydrochloride monohydrate is significantly reduced, so that the viscosity is also within an acceptable range.

[0094] Example 6

[0095] The difference between Example 6 and Example 3 is that the proofing temperature is 4°C.

[0096] Example 7

[0097] The difference between Example 7 and Example 3 is that the proofing time is 15 minutes.

[0098] Example 8

[0099] The difference between Example 8 and Example 3 is that the calendering times is 5 times.

[0100] Example 9

[0101] The difference between Example 9 and Example 3 is that the standing temperature is 4°C.

[0102] Comparative Example 18

[0103] The difference between Comparative Example 18 and Example 3 is that the proofing temperature is 46°C.

[0104] Comparative Example 19

[0105] The difference between Comparative Example 19 and Example 3 is that the proofing time is 45 minutes.

[0106] Comparative Example 20

[0107] The difference between Comparative Example 20 and Example 3 is that the calendering times is 10 times.

[0108] Comparative Example 21

[0109] The difference between Comparative Example 21 and Example 3 is that the standing temperature is 46°C.

[0110] The experimental results are shown in the following table:

[0111] Table 4 Changes in dough viscosity and extensibility of Example 3, Examples 6 to 11 and Comparative Examples 18 to 21

[0112]

[0113] It can be seen from Example 3, Example 6 and Comparative Example 18 that when the proofing temperature is 4°C, the viscosity of the dough does not change much, and the extensibility is slightly worse. It may be that the gluten network structure of the dough is more stable under low temperature conditions, resulting in poor extensibility. When the proofing temperature is 46°C, the extensibility of the dough improves, but the viscosity increases, causing the dough to be out of the operable range. This may be due to the more significant weakening of the gluten structure, which makes the water in the dough active.

[0114] It can be seen from Example 3, Example 7 and Comparative Example 19 that when the proofing time is 15 min, the dough viscosity from 0 to 90 min is slightly lower than that of Example 3, the tensile resistance at 0 min is higher than that of Example 3, and the tensile property and viscosity at 90 min are better than those of Example 3. However, when the proofing time is 45 min, the dough viscosity from 0 to 90 min exceeds the operable range, which may be due to the more obvious destruction of the gluten structure and greater water loss under the continuous action of the reducing agent.

[0115] It can be seen from Example 3, Example 8 and Comparative Example 20 that when the number of calendering increases, the viscosity increases, the tensile resistance decreases, and the tensile distance increases. However, too many calendering times will make the viscosity out of the dough's operable range. The reason may be that excessive calendering destroys the gluten structure and reduces the water combined with the water retaining agent, which increases the free water and makes the dough stickier. The stretchability is better.

[0116] It can be seen from Example 3, Example 9 and Comparative Example 21 that when the standing temperature is 4°C, the viscosity after 90 minutes is slightly lower than that of Example 3, but the stretching resistance is higher than that of Example 3. When the standing temperature is 46°C, the viscosity exceeds the operable range of ramen noodles, and the stretching distance is much lower than that of Example 3. The reason for this may be that the decrease in temperature will hinder the movement of dough water and reduce the viscosity. However, it also makes the gluten structure stable, increasing the difficulty of stretching.

[0117] In summary, the most suitable process conditions for ramen production are selected from the above conditions: proofing temperature 25°C, proofing time 15min, calendering times 5 times, and standing temperature 25°C. The following are specific embodiments:

[0118] Example 10

[0119] The difference between Example 10 and Example 3 is that the proofing temperature is 25°C, the proofing time is 15 minutes, the calendering times are 5 times, and the standing temperature is 25°C.

[0120] Table 5 Changes in dough viscosity and extensibility of Comparative Example 1, Example 3 and Example 10

[0121]

[0122] It can be seen from the data that the viscosity, stretching resistance and stretching distance of Example 10 after 90 minutes are better than those of Example 3, and are closer to the characteristics of Comparative Example 1 at 0 minutes.

[0123] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A ramen agent for improving the processing suitability of ramen dough, characterized in that: Based on 100g of flour, the ramen noodle agent comprises 0.01-0.025g of L-cysteine ​​hydrochloride monohydrate, 0.5-2g of salt, 0.1-0.5g of sodium dihydrogen phosphate, 0.1-2.0g of inulin and 0.1-2.0g of beta-glucan.

2. The ramen noodle making agent according to claim 1, characterized in that Based on 100g of flour, the ramen noodle agent comprises 0.01-0.025g of L-cysteine ​​hydrochloride monohydrate, 1-2g of salt, 0.1-0.5g of sodium dihydrogen phosphate, 0.5-1.5g of inulin and 0.5-1.5g of beta-glucan.

3. The ramen noodle making agent according to claim 1, characterized in that Based on 100g of flour, the ramen noodle agent comprises 0.01-0.025g of L-cysteine ​​hydrochloride monohydrate, 1-2g of salt, 0.1-0.5g of sodium dihydrogen phosphate, 0.5-1.5g of inulin and 0.5-1.0g of beta-glucan.

4. The ramen noodle making agent according to claim 1, characterized in that Based on 100g of flour, the ramen noodle agent comprises 0.01-0.025g of L-cysteine ​​hydrochloride monohydrate, 1-2g of salt, 0.3-0.5g of sodium dihydrogen phosphate, 1.0-1.5g of inulin and 0.5-1.0g of beta-glucan.

5. The ramen noodle making agent according to claim 1, characterized in that Based on 100g of flour, the ramen noodle agent comprises 0.01-0.02g of L-cysteine ​​hydrochloride monohydrate, 1-2g of salt, 0.5g of sodium dihydrogen phosphate, 1.0-1.5g of inulin and 0.5-1.0g of beta-glucan.

6. The ramen noodle making agent according to claim 1, characterized in that Based on 100g of flour, the ramen noodle agent includes 0.02g of L-cysteine ​​hydrochloride monohydrate, 1.5g of salt, 0.5g of sodium dihydrogen phosphate, 1.5g of inulin, and 0.5g of beta-glucan.

7. A ramen containing the ramen agent according to any one of claims 1 to 6, wherein the ramen is prepared by uniformly mixing the ramen agent with flour, adding water to the obtained mixture, kneading the mixture with the flour into dough, and then proofing, rolling, standing, and stretching.

8. A method for preparing ramen according to claim 7, characterized in that: The preparation method comprises the following steps: (1) Mix the noodle making agent and flour evenly, add appropriate amount of water, and knead the dough for 5 minutes to obtain a shaped dough; (2) allowing the shaped dough obtained in step (1) to rise in a closed condition, and folding and rolling the risen dough 2 to 10 times; (3) allowing the dough obtained in step (2) to stand at 0-25° C. for 0-90 min; (4) After the dough has rested, stretch it horizontally with both hands, fold it but do not fuse it, and repeat the stretching to obtain ramen noodles.

9. The preparation method according to claim 8, characterized in that: The proofing temperature in step (2) is 0-25°C.

10. The preparation method according to claim 8, characterized in that: The proofing time in step (2) is 15 to 30 minutes.

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