Formula and making method of handmade soda noodles

Abstract

The invention relates to the technical field of noodle making, and discloses a formula and making method of civil service handmade soda noodles, and the formula of the handmade soda noodles is made from the following raw materials by weight: 1000 g of flour; and 450 to 500 g of water. 130 to 150g of edible salt; 55 to 60 g of dietary alkali; 20 g of pumpkin powder; according to the formula and the preparation method of the manual soda noodles for the civil service, through combination of scientific raw material proportioning and a manual process of'three times of kneading and three times of waking ', sufficient formation and stable construction of a gluten network can be realized on the premise of not using large noodle pressing equipment and chemical additives, so that the production input cost is reduced, and the natural properties of the noodles are ensured; the noodles meet the healthy diet requirements of consumers, are excellent in toughness, not easy to break after being cooked, elastic and smooth in mouth feel and more fragrant when being chewed by alternately performing multiple kneading and fermenting, gradually stretching and optimizing a gluten network structure, and are matched with the unique fragrance of dietary alkali or highland barley, so that the integration of wheat fragrance and alkali fragrance is realized; the natural flavor is prevented from being covered by the additive, and the eating experience is improved.

Description

Technical Field

[0001] This invention relates to the field of noodle making technology, specifically to the formula and production method of Minqin handmade alkaline noodles. Background Technology

[0002] As a basic staple food, the demand for noodles has long surpassed the simple function of filling the stomach. Consumers are increasingly pursuing taste, flavor and quality. Among them, "tenacity" or "chewiness" is one of the core indicators for evaluating high-quality noodles. It is directly related to the comprehensive experience that noodles provide when chewing: springy, smooth, resistant to overcooking and becoming more fragrant the more you chew. This ultimate taste comes from the full formation and stable structure of the gluten protein network in the flour.

[0003] While increasing gluten strength by repeatedly rolling and extruding dough with large-scale dough-pressing equipment to forcibly stretch the gluten network is effective, it requires significant equipment investment and often results in noodles with a uniform texture, lacking the fluidity and layering of handmade noodles. Alternatively, various food additives, such as active gluten powder, can be used to directly increase gluten, while compound phosphates and colloids, such as guar gum and xanthan gum, can be used to improve the elasticity and water retention of noodles. Although these chemical additives enhance toughness, they inevitably mask the natural wheat aroma and contradict current consumer preferences for clean labels and natural, healthy eating. Therefore, we have proposed the formula and production method for Minqin handmade alkaline noodles to address these issues. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a formula and production method for Minqin handmade alkaline noodles. It solves the problems of high equipment investment, uniform noodle texture, and lack of fluidity and layering in handmade noodles when relying on large-scale noodle-making equipment to enhance gluten. Furthermore, it addresses the issue that adding chemical additives such as active gluten powder, compound phosphates, guar gum, and xanthan gum to improve noodle quality can mask the natural wheat aroma and contradict consumers' pursuit of clean labels and natural, healthy eating concepts.

[0005] To achieve the above objectives, the present invention provides the following technical solution: the recipe for handmade baking soda noodles is made from the following raw materials in the following weight ratio:

[0006] 1000g of flour;

[0007] 450-500g of water;

[0008] 130-150g of table salt;

[0009] 55-60g of baking soda;

[0010] 20g pumpkin powder;

[0011] The water, salt, alkali, and pumpkin powder are pre-prepared into a yellow saline-alkali water mixture with a total weight of 655-730 grams.

[0012] Preferably, the edible alkali can be replaced with bonsai water of equal alkalinity, made from wild bonsai.

[0013] This invention provides a method for making handmade baking soda noodles, comprising the following steps:

[0014] S1. Dissolve the prescribed amounts of edible salt, edible alkali, and pumpkin powder in the prescribed amount of water, stir thoroughly and mix evenly to obtain a yellow salt and alkali water mixed solution;

[0015] S2. Place the flour in a container and gradually pour in the salt and alkali water mixture prepared in step S1. Stir and knead continuously to form a dough, and then knead repeatedly until the surface of the dough is smooth.

[0016] S3. Let the smooth dough that is obtained rest and proof at room temperature;

[0017] S4. After the dough has risen, roll it out, fold it, and cut it into thin noodles.

[0018] Preferably, in step S3, the total proofing time is 45-60 minutes.

[0019] Preferably, the repeated kneading and proofing follow a three-kneading, three-proofing process, and the total cumulative proofing time for the three proofings is 45-60 minutes, specifically including:

[0020] Initial kneading and shaping: Knead for 10-20 minutes for the first time to allow the flour and salt-alkali solution to initially mix and form the dough prototype. Then, let it rise for the first time to allow the dough to initially absorb the alkali solution and relax.

[0021] Second kneading to enhance gluten: Knead again for 10-20 minutes to significantly enhance the gluten strength and elasticity of the dough, followed by a second proofing to further expand the gluten network;

[0022] The third kneading locks in moisture: Knead for 10-20 minutes to fully lock in the moisture and alkali into the gluten network, making the dough dense and smooth. Then, let it rise a third time to ensure even moisture distribution, achieve optimal extensibility and elasticity, and blend the aroma of wheat and alkali.

[0023] Preferably, the time for the first, second, and third wake-up cycles is each 15-20 minutes independently.

[0024] Beneficial effects

[0025] This invention provides a recipe and method for making Minqin handmade alkaline noodles. Compared with existing technologies, it has the following advantages:

[0026] The recipe and production method of Minqin handmade alkaline noodles combine scientific ingredient ratios with a "three-kneading, three-resting" handmade process. This allows for the full formation and stable construction of the gluten network without the use of large-scale noodle-making equipment or chemical additives. This reduces production costs while preserving the noodles' natural properties, meeting consumers' healthy eating needs. The alternating kneading and resting processes gradually stretch and optimize the gluten network structure, giving the noodles excellent resilience, making them less prone to breaking after cooking, and providing a chewy, smooth texture that becomes increasingly fragrant with each chew. Furthermore, the addition of pumpkin powder not only gives the noodles a natural yellow appearance but also enriches their nutrition and flavor. Combined with the unique aroma of edible alkali or koji water, it achieves a fusion of wheat and alkali fragrance, preventing additives from masking the natural flavor and enhancing the eating experience. Attached Figure Description

[0027] Figure 1 This is a flowchart illustrating the method for making handmade alkaline noodles according to the present invention. Detailed Implementation

[0028] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0029] The recipe for handmade alkaline noodles consists of the following ingredients in the indicated weight ratios: 1000g flour, 450-500g water, 130-150g salt, 55-60g edible alkali, and 20g pumpkin powder. The water, salt, edible alkali, and pumpkin powder must be pre-mixed and dissolved to form a yellowish salt-alkali solution weighing 655-730g.

[0030] Baking soda can be replaced with basil water made from wild basil, which has the same alkalinity. Using basil water instead of baking soda can further enhance the natural flavor of the noodles, giving them a unique herbal aroma, while also aligning with the concept of natural production.

[0031] like Figure 1 As shown:

[0032] This invention provides a method for making handmade baking soda noodles, comprising the following steps:

[0033] S1. Dissolve the prescribed amounts of salt, baking soda, and pumpkin powder in the prescribed amount of water. Stir thoroughly with a stirring tool to ensure that all ingredients are completely dissolved, and obtain a uniform yellow salt and alkali water mixture solution for later use.

[0034] S2. Place 1000g of flour in a clean container, such as a ceramic or stainless steel bowl. While stirring, gradually pour the salt and alkali solution prepared in step S1 into the flour. During the pouring process, continuously stir the flour by hand to ensure that the flour and salt and alkali solution are fully in contact and form a flocculent dough. Then, repeatedly knead the dough by hand until the surface of the dough is smooth, free of dry flour particles, and no longer sticky.

[0035] S3. Place the smooth dough obtained in step S2 in a container, cover it with a clean, damp cloth to prevent the surface of the dough from drying out, and let it rest and proof at room temperature for a total proofing time of 45-60 minutes.

[0036] To further optimize the gluten network structure and improve the dough's elasticity and toughness, the repeated kneading in step S2 and the resting and proofing in step S3 should preferably follow the "three kneading and three proofing" process, and the total cumulative time for the three proofings should still be 45-60 minutes. The specific operation is as follows:

[0037] Initial kneading and shaping: Knead the dough for the first time for 10-20 minutes to fully integrate the flour and salt-alkali solution and initially form a stable dough shape; then perform the first proofing for 15-20 minutes. During this process, the dough can fully absorb the salt-alkali solution, the gluten proteins will initially stretch, and the dough will relax.

[0038] Second kneading to enhance gluten: After the first proofing, the relaxed dough is kneaded a second time for 10-20 minutes. This kneading further stretches the gluten protein molecular chains, significantly enhancing the dough's elasticity and toughness. Then, a second proofing is performed for 15-20 minutes, which further expands the gluten network and makes the structure more stable.

[0039] The third kneading locks in moisture: After the second proofing, perform a third kneading for 10-20 minutes. This kneading helps to evenly and fully lock the moisture and alkali into the gluten network, making the dough denser and smoother. Then, perform a third proofing for 15-20 minutes to ensure even moisture distribution within the dough, achieving optimal extensibility and elasticity, while also allowing the natural wheat aroma and alkali aroma to fully blend.

[0040] S4. Take out the dough that has been proofed in step S3 and place it on a clean work surface. Use a rolling pin to roll the dough into a uniform thickness, usually controlled at 1-2mm, which can be adjusted according to personal preference. Fold the rolled dough into a certain width, such as 2-15mm, to ensure that the dough pieces do not stick together during the folding process. Finally, use a knife to cut the folded dough into thin noodles to obtain the finished handmade alkaline noodles.

[0041] This method combines scientific ingredient ratios with a "three-kneading, three-resting" handcrafted process. Without using large-scale noodle-making equipment or chemical additives, it achieves the full formation and stable construction of the gluten network. This reduces production costs while preserving the natural properties of the noodles, meeting consumers' healthy eating needs. The alternating kneading and resting processes gradually stretch and optimize the gluten network structure, giving the noodles excellent resilience, making them less prone to breaking after cooking, and providing a chewy, smooth texture that becomes increasingly fragrant with each chew. Furthermore, the addition of pumpkin powder not only gives the noodles a natural yellow appearance but also enriches their nutrition and flavor. Combined with the unique aroma of edible alkali or bacon water, it achieves a fusion of wheat and alkali fragrance, preventing additives from masking the natural flavor and enhancing the eating experience.

[0042] Finally, it should be noted that the above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. The recipe for handmade baking soda noodles, characterized by: Made from the following raw materials in the indicated weight ratios: 1000g of flour; 450-500g of water; 130-150g of table salt; 55-60g of baking soda; 20g pumpkin powder; The water, salt, alkali, and pumpkin powder are pre-prepared into a yellow saline-alkali water mixture with a total weight of 655-730 grams.

2. The formula for handmade baking soda noodles according to claim 1, characterized in that: The edible alkali can be replaced with bonsai water of equal alkalinity, made from wild bonsai.

3. A method for making handmade alkaline noodles, characterized in that, The recipe for handmade baking soda noodles according to claim 1 or 2 includes the following steps: S1. Dissolve the prescribed amounts of edible salt, edible alkali, and pumpkin powder in the prescribed amount of water, stir thoroughly and mix evenly to obtain a yellow salt and alkali water mixed solution; S2. Place the flour in a container and gradually pour in the salt and alkali water mixture prepared in step S1. Stir and knead continuously to form a dough, and then knead repeatedly until the surface of the dough is smooth. S3. Let the smooth dough that is obtained rest and proof at room temperature; S4. After the dough has risen, roll it out, fold it, and cut it into thin noodles.

4. The method for making handmade alkaline noodles according to claim 3, characterized in that: In step S3, the total proofing time is 45-60 minutes.

5. The method for making handmade alkaline noodles according to claim 4, characterized in that: The repeated kneading and proofing follow a three-kneading, three-proofing process, with a total cumulative proofing time of 45-60 minutes for the three proofing cycles, specifically including: Initial kneading and shaping: Knead for 10-20 minutes for the first time to allow the flour and salt-alkali solution to initially mix and form the dough prototype. Then, let it rise for the first time to allow the dough to initially absorb the alkali solution and relax. Second kneading to enhance gluten: Knead again for 10-20 minutes to significantly enhance the gluten strength and elasticity of the dough, followed by a second proofing to further expand the gluten network; The third kneading locks in moisture: Knead for 10-20 minutes to fully lock in the moisture and alkali into the gluten network, making the dough dense and smooth. Then, let it rise a third time to ensure even moisture distribution, achieve optimal extensibility and elasticity, and blend the aroma of wheat and alkali.

6. The method for making handmade alkaline noodles according to claim 5, characterized in that: The first, second, and third wake-up times are each 15-20 minutes.

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