Semi-fermented noodles and preparation method thereof

Abstract

The invention discloses a method for preparing semi-fermented noodles, comprising the steps of fermenting dough by natural yeast, rolling and drying. The method for preparing noodles of the invention optimizes the rolling process and simultaneously performs five fermentations in stages, so that the noodles have improved taste, flavor and nutritional value, and meet the pursuit of high-quality life by the general public; the cost is low and the factory operability is strong.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to dried noodles and a production method thereof. Background Art

[0002] Fine dried noodles are made of wheat flour, salt or other auxiliary materials, and processed through the main processes of adding water and mixing, rolling, forming into strips, putting on shelves, drying, taking off shelves, cutting and packaging. There are many studies on the preparation method of fine dried noodles in the prior art.

[0003] CN103844193B discloses a method for making multigrain noodles, which relates to a method for making noodles. The invention aims to solve the technical problems that the existing multigrain noodles are easy to break and become mushy during cooking, and have insufficient gluten and poor taste. The multigrain noodles of the invention are made of flour, fermented common multigrain dry powder, pre-gelatinized fermented multigrain wet dough and corn starch by calendering. Method: After glutinous multigrain is fermented, ground and filtered, glutinous multigrain wet dough is obtained; after fermentation of common multigrain, a part of it is ground and filtered to obtain common multigrain wet dough, and a part is dried to obtain fermented common multigrain dry powder; after gelatinization of glutinous multigrain wet dough and common multigrain wet dough, the glutinous multigrain wet dough and the common multigrain wet dough are mixed with flour, fermented common multigrain dry powder and corn starch, and then kneaded, rolled, cut into strips and dried to obtain multigrain noodles. The multigrain noodles of the invention have high multigrain content and strong gluten, and the product quality meets the requirements of the national standard "LS / T3212-1992 Noodles".

[0004] CN101088365A discloses nutritious noodles and a process, belonging to pasta processing technology. The nutritious noodles are made by mixing glutinous rice fermentation juice, soybean milk, yeast enzymatic juice, calcium lactate, konjac powder, vitamin C, etc. into flour. Its production steps mainly include the preparation of glutinous rice fermentation juice, the preparation of soybean milk enzymatic juice and the preparation of finished noodles. The nutritious noodles not only have unique and excellent flavor characteristics, but are also rich in various amino acids, soybean peptides, calcium and vitamin C. The product is suitable for consumption by the general public, the product cost increase is not large, its economic value and social value are greatly improved, and its production technology is mature and reliable.

[0005] CN109601852A The present invention provides a production process for fine noodles, comprising the following process steps: (1) adding 1%-5% glucose by weight of the flour to the flour and stirring evenly; (2) setting the ambient temperature to 60°C and the relative humidity to 50-85%Rh, and standing for 48-72 hours; (3) adding yeast and / or lactic acid bacteria, water, salt, and edible alkali to the product obtained in step (2) to form dough, and fermenting the dough for 1-3 hours; (4) rolling, cutting, and drying the fermented dough obtained in step (3) to obtain fermented fine noodles. The production process for fine noodles of the present invention enables the dough to have emulsifying properties through Medela reaction, does not need to add emulsifier, and will not produce too much acid and gas due to excessive fermentation. It can also reduce the use of alkali, ensure that the vitamins in the noodles will not be lost, and can also shorten the fermentation time and reduce the growth of miscellaneous bacteria.

[0006] However, the existing noodle making process does not allow the noodles to rest after calendering or the resting time is too short, so the dough is not fully relaxed, the gluten is poorly formed, the yeast cannot be effectively activated, and the product flavor is poor. In the existing noodle production process, the width of each calendering roller is the same, which results in the noodles only being calendered longitudinally during calendering, without calendering transversely, resulting in the gluten not being fully extended, affecting the taste of the noodles. In the existing noodle production, the initial noodle sheet is thin and the calendering ratio is small, resulting in the gluten network not being fully formed, resulting in a poor taste. Therefore, it is urgent to develop an operational noodle production method that solves the above-mentioned problems of the prior art. Summary of the invention

[0007] The purpose of the present invention is to solve the deficiencies of the above-mentioned prior art and provide a method for producing fine noodles, so that the fine noodles have a smooth and chewy texture, good chewiness, a high bowl discharge rate and a sweet taste.

[0008] To achieve the above object, the present invention adopts the following technical solutions:

[0009] The first aspect of the present invention provides a method for producing noodles, which is characterized in that it comprises the following steps: kneading, shaping, rolling, cutting into strips, shelving, drying, quantitative cutting, metering packaging, and performing multiple staged fermentations during this production process.

[0010] In one embodiment, the first stage of dough head fermentation: dough heads are formed after kneading the dough and before shaping, the temperature is 15-35°C, the humidity is 60-85%RH, and the fermentation time is 20-50min.

[0011] In one embodiment, the second stage of dough fermentation is carried out after the dough ears are formed and before continuous calendering, with a temperature of 15-30° C., a humidity of 60-85% RH, and a fermentation time of 10-30 min.

[0012] In one embodiment, it is characterized in that the third stage of dough fermentation is carried out after continuous rolling for 2-5 times, the temperature is 15-30°C, the humidity is 70-90%RH, and the fermentation time is 15-40min.

[0013] In one embodiment, the fourth stage of dough fermentation is performed after the dough is fermented in the third stage and then rolled 1-5 times, the temperature is 15-30° C., the humidity is 70-90% RH, and the fermentation time is 15-40 min.

[0014] In one embodiment, the fifth stage of wet noodle fermentation is carried out after the wet noodles enter the drying room to achieve integrated proofing and drying, with a temperature of 15-40° C., a humidity of 75-95% RH, and a fermentation time of 80-150 min.

[0015] In one embodiment, in the dough kneading process, the dough contains flour, water and optional additives and auxiliary materials in a certain ratio, and the ear temperature after kneading is 25-35°C.

[0016] In one embodiment, in the dough kneading process, the ratio of flour used in the dough is: 90-100 parts of flour, 38-50 parts of water, and 5-10 parts of additives.

[0017] In one embodiment, the additives include but are not limited to salt, sugar, oil, and butter.

[0018] In one embodiment, the thickness of the dough strip after forming is 5-20 cm, preferably 10-15 cm. After multiple continuous calenderings, the calendering ratio is controlled to reduce the thickness of the dough strip to 0.8-1.8 mm.

[0019] In one embodiment, the width of the calendering roller increases gradually as the calendering progresses, and the width of each calendering roller is appropriately wider than that of the previous calendering roller.

[0020] The second aspect of the present invention provides a noodle product made by the noodle production method.

[0021] The beneficial effects of the present invention are:

[0022] Based on the existing fine noodle process, the present invention optimizes the calendering process and simultaneously performs five fermentations in stages, thereby improving the taste and flavor of the fine noodles and increasing the nutritional value, thereby satisfying the pursuit of high-quality life by the general public; the cost is low and the factory operability is strong. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a flow chart of a method for producing fine dried noodles provided in an embodiment of the present invention. DETAILED DESCRIPTION

[0024] The present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. It is to be understood that the specific embodiments described herein are only used to explain the present invention, rather than to limit the present invention. It should also be noted that, for ease of description, only parts related to the present invention, rather than all structures, are shown in the accompanying drawings.

[0025] The method for preparing noodles provided in the embodiment of the present invention comprises the following steps: kneading dough, shaping, rolling, cutting into strips, putting on shelves, drying, quantitative cutting, metering packaging, and performing multiple staged fermentation in this production process.

[0026] Among them, for the preparation of noodle ingredients, the following raw material ratio can be referred to: in the dough kneading process, the ratio of each raw material added to the dough is: 90-100 parts of flour, 38-50 parts of water, and 5-10 parts of additives.

[0027] Wherein, the additives and auxiliary materials include but are not limited to salt, sugar, oil, and butter.

[0028] Furthermore, the additives contain appropriate amounts of food additives, including but not limited to:

[0029] Antioxidants: such as vitamin C and vitamin E, used to slow down the oxidation reaction of food and prevent spoilage.

[0030] Acidity regulators: such as citric acid and lactic acid, used to adjust the pH of food to provide a specific taste and maintain stability.

[0031] Sweeteners: such as sucrose, glucose, and edible sucrose alcohol, used to increase the sweetness of food.

[0032] Seasonings: such as MSG and chicken powder, used to enhance the taste and mouthfeel of food.

[0033] Colorants: such as carmine and soy sauce color, used to adjust the color of food and increase its appeal.

[0034] Thickeners: such as gelatin and pectin, used to increase the viscosity and texture of food.

[0035] Emulsifiers: such as egg yolk, soy lecithin, and fatty acid glycerides, are used to stabilize and evenly disperse oil and water, increase the texture and taste of food, and improve the elasticity and extensibility of dough.

[0036] Stabilizers, such as tapioca starch and sodium carboxymethylcellulose, are used to increase the viscosity and stability of foods, such as in jams and dressings.

[0037] Leavening agents: such as yeast, baking powder, etc., are used to promote the fermentation of food and increase its volume and softness.

[0038] Nutritional enhancers: such as flaxseed and minerals, used to supplement the nutritional content of food.

[0039] Regarding the preparation process of noodles, Figure 1 The flowchart of the method for producing fine noodles provided by the embodiment of the present invention can be used to produce semi-fermented fine noodles. The fine noodles have a smooth and chewy texture, good chewiness, high bowl-out rate, and sweet taste. Figure 1 As shown, the method for producing fine noodles of the present invention includes the following processes: dough mixing → first stage dough ear fermentation → shaping → second stage dough strip fermentation → continuous rolling of dough strip 2-5 times → third stage dough strip fermentation → continuous rolling 1-5 times → fourth stage dough strip fermentation → continuous rolling 4-10 times → cutting → putting on shelves → fifth stage wet strip fermentation → drying → quantitative cutting → metering packaging. Specifically, the innovative points of the method for producing fine noodles provided in this embodiment are mainly the five-stage fermentation and the innovation of the rolling process, specifically:

[0040] 5 stage fermentation:

[0041] The production environment or raw material flour carries natural yeast. The present invention finds that by adjusting the fermentation time, temperature and humidity, yeast fermentation can be promoted, thereby improving the flavor of noodles, enhancing the taste of noodles and increasing the nutritional value.

[0042] The first stage is dough fermentation: After the dough is kneaded, the dough is left to stand still. Over time, the dough's processing properties will automatically improve, while providing a suitable growth environment for the yeast.

[0043] In the current existing technology, the traditional process of making handmade noodles has four proofings, and the total standing time is more than 6 hours. The fermentation time of foreign mechanical noodle making dough is also more than 2 hours. It can be seen that within a certain range, the longer the proofing time, the better the quality of the noodles. However, in the existing continuous production process of noodles, if a long time of standing fermentation is required, due to the size and cost of the equipment, generally only one noodle spike fermentation is carried out, and the time is only 10-20 minutes.

[0044] In one embodiment of the present invention, in order to ensure sufficient proofing time for the dough (20-50 minutes), the volume of the ripener should be greater than or equal to the hourly output, and the bottom of the ripener is a conveyor belt, and the belt speed can be adjusted to flexibly adjust the fermentation time.

[0045] In one embodiment of the present invention, a cover is added to the top of the maturator to prevent water loss during the maturation process. The fermentation temperature is required to be 15-35°C and the humidity is 60-85% RH. To achieve suitable temperature and humidity, the minimum temperature of the production workshop in winter is not less than 25°C, and the maximum temperature in summer is not higher than 30°C. If these conditions cannot be met, the workshop should be equipped with constant temperature facilities.

[0046] In one embodiment of the present invention, the temperature of the dough ears after kneading is 25-35°C.

[0047] At the same time, the present invention performs three dough fermentations: the dough will form internal stress after continuous rolling, which prevents the formation of gluten. After a period of rolling, the dough must be left to rest to eliminate the internal stress, which is conducive to the formation of the gluten network and improves the taste of the noodles. The three dough fermentation process is completed in the middle section after the first stage of dough fermentation and before the fifth stage of wet strip fermentation.

[0048] In the existing production process of fine noodles, the static stage after the dough sheet is rolled is often ignored, resulting in poor gluten network formation and insufficient activation of yeast, resulting in a chewy texture and no flavor of fine noodles.

[0049] In one embodiment of the present invention, the ambient temperature, humidity and standing time are controlled while standing to achieve the purpose of fermentation, specifically:

[0050] The second stage is dough fermentation: After the dough is formed, the dough is subjected to a large extrusion pressure and has a large internal stress. Although the gluten has been initially formed, it is unstable and needs to be left to stand for 10-30 minutes to eliminate the internal stress.

[0051] In one embodiment of the present invention, the dough belt is slowly run on a conveyor belt to achieve a static effect and adjust the proofing time. At the same time, in order to ensure the temperature of 15-30°C and the humidity of 60-85% RH, the dough belt is run in a container formed of organic glass to achieve appropriate temperature and humidity.

[0052] In one embodiment of the present invention, the lowest temperature in the production workshop in winter is not less than 25 degrees Celsius, and the highest temperature in summer is not higher than 30 degrees Celsius. If this condition cannot be met, the workshop should be equipped with constant temperature facilities.

[0053] The third stage is dough fermentation: After 2-5 times of continuous rolling, the gluten network has been formed, but due to the existence of internal stress, the internal structure of the dough is unstable and easy to deform, affecting the intrinsic quality of the noodles. The internal stress must be eliminated by letting the noodles stand to improve the taste.

[0054] In one embodiment of the present invention, after 2-5 times of continuous calendering, the thickness of the dough sheet has been reduced by more than 60% compared with that when it was formed. The dough sheet is hung for fermentation, and the proofing time can be flexibly adjusted by the hanging height, and the proofing time is 15-40 minutes.

[0055] In one embodiment of the present invention, since hanging proofing requires a larger space, in order to ensure the temperature is 15-30°C and the humidity is 70-90% RH, the entire hanging proofing process is carried out in a relatively closed environment and is implemented with constant temperature and humidity.

[0056] The fourth stage is dough fermentation: After the third stage of dough fermentation, it is rolled 1-5 times again. The gluten network is more fully formed, but due to the existence of internal stress, the internal structure of the dough is unstable and easy to deform, affecting the intrinsic quality of the noodles. The internal stress must be eliminated by standing to improve the taste of the noodles.

[0057] In one embodiment of the present invention, after the dough strip is continuously rolled for 1-5 times, the thickness has been reduced by more than 80% compared with that when it was formed. The dough strip is hung for fermentation, and the proofing time can be flexibly adjusted by the hanging height, and the proofing time is 15-40 minutes.

[0058] In one embodiment of the present invention, since hanging proofing requires a larger space, in order to ensure the temperature is 15-30°C and the humidity is 70-90% RH, the entire hanging proofing process is carried out in a relatively closed environment and is implemented with constant temperature and humidity.

[0059] The fifth stage of wet fermentation:

[0060] In the existing noodle production process, the drying of noodles is generally divided into four stages: cold air setting, moisture retention and sweating, temperature rise and moisture reduction, and temperature drop and heat dissipation. Generally, the design of the noodle drying room is only designed for the above four stages, and finally the formed semi-finished noodles are dried to the finished noodles with a moisture content of 12-14.5%.

[0061] In one embodiment of the present invention, a hanging drying method is adopted, that is, the formed wet noodles are hung on a hanging rod and then sent to a drying room to be dried by hot air. It can be dried in a fixed manner or in a mobile manner.

[0062] In one embodiment of the present invention, by extending the time of the cold air setting stage, the temperature is controlled at 15-40°C, the humidity is controlled at 75-95% RH, and the time is controlled at 80-150min. The entire cold air setting process can not only meet the needs of noodle drying, but also provide the noodles with suitable temperature and humidity, promote the fermentation of the noodles, and realize the integrated proofing and drying.

[0063] In one embodiment of the present invention, the starting temperature of the cold air setting stage is 15-25°C, and as time goes by, the temperature gradually rises and eventually does not exceed 40°C.

[0064] In one embodiment of the present invention, the humidity is maintained at 75-95% RH.

[0065] Innovation in calendering technology:

[0066] After kneading and fermentation, although the gliadin and glutenin in the flour have absorbed water and expanded and combined with each other to form gluten, this gluten is dispersed, loose and not evenly distributed.

[0067] Only by applying pressure to the dough and passing it through multiple pressure rollers can a fine and uniform gluten network be formed under the action of external force, so that starch and gluten are evenly distributed in the dough, thereby improving the processing performance and cooking properties of the noodles.

[0068] Under normal circumstances, when kneading dough by hand, the dough will stretch in all directions under the action of force, so that the gluten can be formed more fully.

[0069] During the calendering process, the greater the difference in thickness between the initial dough sheet and the final dough sheet, the denser the texture of the produced noodles and the firmer and chewier the taste will be by reasonably controlling the calendering ratio and increasing the number of calendering times.

[0070] In the existing noodle making process, the width of each calendering roller is consistent, and the noodle strip can only extend longitudinally, which hinders the lateral extension of the noodle strip and limits the formation of gluten, thus affecting the taste of the noodles.

[0071] In the existing noodle making process, the initial thickness of the noodle strip is generally only 1.5-2.5 cm, and the final thickness of the noodle strip is 0.8-1.3 mm.

[0072] In one embodiment of the present invention, the width of the calendering roller increases gradually as the calendering progresses, and the width of each calendering roller is appropriately wider than the previous calendering roller, ensuring that the dough strip has a certain degree of lateral extension during the calendering process, which is beneficial to the formation of the gluten network.

[0073] In one embodiment of the present invention, the thickness of the dough strip after forming is 10-15 cm, and after multiple continuous calenderings, the calendering ratio is reasonably controlled, and the thickness of the dough strip is 0.8-1.3 mm. The calendering multiple is 4-10 times that of the existing noodle process, and the produced noodles have a more chewy and firm taste.

[0074] Some specific embodiments of the noodle making process of the present invention are described as follows:

[0075] Embodiment 1:

[0076] After kneading, the first stage of dough fermentation is carried out: the kneaded dough is left to stand for the first fermentation, which is carried out before molding, with a temperature of 20°C, a humidity of 65%RH, and a fermentation time of 30min. Molding: the thickness of the strip after molding is maintained at 10cm. During calendering, the width of each calendering roller is appropriately increased compared to the previous calendering roller, and the calendering ratio is reasonably controlled to control the thickness of the final calendered dough strip to 0.8mm. Immediately after molding, the second stage of fermentation is carried out, with a temperature of 30°C, a humidity of 80%RH, and a fermentation time of 30min. The third stage of dough strip fermentation: after calendering twice more, the temperature is 20°C, the humidity is 70%RH, and the fermentation time is 30min. The fourth stage of dough strip fermentation: after the third stage of dough strip fermentation, it is carried out after continuous calendering twice, with a temperature of 20°C, a humidity of 70%RH, and a fermentation time of 20min. Continuous calendering 4 times. Cut into strips: according to production requirements, cut the obtained noodle strips into long noodles; put on the shelves: ensure the temperature is 30℃ and the humidity is 90%RH, hang the wet noodles after cutting into strips on the hanging rod, and the whole process of hanging and fermenting the noodles is carried out in a relatively closed environment, and is equipped with constant temperature and humidity. Carry out the fifth stage of wet noodle fermentation: send the noodles hung on the hanging rod into the drying room and dry them with hot air. It can be dried in a fixed way or in a mobile way. After the wet noodles enter the drying room, the fifth stage of wet strip fermentation is carried out: realize the integration of fermentation and drying, the temperature is 40℃, the humidity is 75%RH, and the fermentation time is 80min. Quantitative cutting: cut the long noodles after drying according to the size requirements. Measuring: select the appropriate number of noodles for packaging and sorting and packaging.

[0077] Embodiment 2:

[0078] After kneading, the first stage of dough fermentation is carried out: the kneaded dough is left to stand for the first fermentation, which is carried out before molding, with a temperature of 30°C, a humidity of 60%RH, and a fermentation time of 20min. Molding: the thickness of the strip is maintained at 10cm after molding. During calendering, the width of each calendering roller is appropriately increased compared to the previous calendering roller, and the calendering ratio is reasonably controlled to control the thickness of the final calendered dough strip to 0.8mm. Immediately after molding, the second stage of fermentation is carried out, with a temperature of 30°C, a humidity of 80%RH, and a fermentation time of 30min. The third stage of dough strip fermentation: after calendering twice more, the temperature is 20°C, the humidity is 80%RH, and the fermentation time is 30min. The fourth stage of dough strip fermentation: after the third stage of dough strip fermentation, it is carried out after continuous calendering twice, with a temperature of 20°C, a humidity of 70%RH, and a fermentation time of 25min. Continuous calendering 4 times. Cut into strips: according to production requirements, cut the obtained noodle strips into long noodles; put on the shelves: ensure the temperature is 25℃ and the humidity is 80%RH, hang the wet noodles after cutting into strips on the hanging rod, and the whole process of hanging and fermenting the noodles is carried out in a relatively closed environment, and is equipped with constant temperature and humidity. Carry out the fifth stage of wet noodle fermentation: send the noodles hung on the hanging rod into the drying room and dry them with hot air. It can be dried in a fixed way or in a mobile way. After the wet noodles enter the drying room, the fifth stage of wet strip fermentation is carried out: realize the integration of fermentation and drying, the temperature is 30℃, the humidity is 80%RH, and the fermentation time is 80min. Quantitative cutting: cut the long noodles after drying according to the size requirements. Metering: select the appropriate number of noodles for packaging and sorting and packaging.

[0079] Embodiment 3:

[0080] After kneading, the first stage of dough fermentation is carried out: the kneaded dough is left to stand for the first fermentation, which is carried out before molding, with a temperature of 30°C, a humidity of 75%RH, and a fermentation time of 30min. Molding: the thickness of the strip after molding is maintained at 15cm. During calendering, the width of each calendering roller is appropriately increased compared to the previous calendering roller, and the calendering ratio is reasonably controlled to control the thickness of the final calendered dough strip to 1.0mm. Immediately after molding, the second stage of fermentation is carried out, with a temperature of 30°C, a humidity of 70%RH, and a fermentation time of 30min. The third stage of dough strip fermentation: after calendering twice more, the temperature is 30°C, the humidity is 80%RH, and the fermentation time is 30min. The fourth stage of dough strip fermentation: after the third stage of dough strip fermentation, it is carried out after continuous calendering twice, with a temperature of 30°C, a humidity of 70%RH, and a fermentation time of 25min. Continuous calendering 4 times. Cut into strips: according to production requirements, cut the obtained noodle strips into long noodles; put on the shelves: ensure the temperature is 30℃ and the humidity is 85%RH, hang the wet noodles after cutting into strips on the hanging rod, and the whole process of hanging and fermenting the noodles is carried out in a relatively closed environment, and is equipped with constant temperature and humidity. Carry out the fifth stage of wet noodle fermentation: send the noodles hung on the hanging rod into the drying room and dry them with hot air. It can be dried in a fixed way or in a mobile way. After the wet noodles enter the drying room, the fifth stage of wet strip fermentation is carried out: realize the integration of fermentation and drying, the temperature is 30℃, the humidity is 75%RH, and the fermentation time is 85min. Quantitative cutting: cut the long noodles after drying according to the size requirements. Metering: select the appropriate number of noodles for packaging and sorting and packaging.

[0081] Embodiment 4:

[0082] After kneading, the first stage of dough fermentation is carried out: the kneaded dough is left to stand for the first fermentation, which is carried out before molding, with a temperature of 25°C, a humidity of 75%RH, and a fermentation time of 40min. Molding: the thickness of the strip after molding is maintained at 15cm. During calendering, the width of each calendering roller is appropriately increased compared to the previous calendering roller, and the calendering ratio is reasonably controlled to control the thickness of the final calendered dough strip to be 1.3mm. Immediately after molding, the second stage of fermentation is carried out, with a temperature of 20°C, a humidity of 75%RH, and a fermentation time of 30min. The third stage of dough strip fermentation: after calendering twice more, the temperature is 20°C, the humidity is 70%RH, and the fermentation time is 30min. The fourth stage of dough strip fermentation: after the third stage of dough strip fermentation, it is carried out after continuous calendering twice, with a temperature of 20°C, a humidity of 70%RH, and a fermentation time of 20min. Continuous calendering 4 times. Cut into strips: according to production requirements, cut the obtained noodle strips into long noodles; put on the shelves: ensure the temperature is 25℃ and the humidity is 80%RH, hang the wet noodles after cutting into strips on the hanging rod, and the whole process of hanging and fermenting the noodles is carried out in a relatively closed environment, and is equipped with constant temperature and humidity. Carry out the fifth stage of wet noodle fermentation: send the noodles hung on the hanging rod into the drying room and dry them with hot air. It can be dried in a fixed way or in a mobile way. After the wet noodles enter the drying room, the fifth stage of wet strip fermentation is carried out: realize the integration of fermentation and drying, the temperature is 30℃, the humidity is 75%RH, and the fermentation time is 90min. Quantitative cutting: cut the long noodles after drying according to the size requirements. Metering: select the appropriate number of noodles for packaging and sorting and packaging.

[0083] Embodiment 5:

[0084] After kneading, the first stage of dough fermentation is carried out: the kneaded dough is left to stand for the first fermentation, which is carried out before molding, with a temperature of 25°C, a humidity of 70%RH, and a fermentation time of 30min. Molding: the thickness of the strip after molding is maintained at 10cm. During calendering, the width of each calendering roller is appropriately increased compared to the previous calendering roller, and the calendering ratio is reasonably controlled to control the thickness of the final calendered dough strip to 0.8mm. After molding, the second stage of fermentation is carried out immediately, with a temperature of 30°C, a humidity of 70%RH, and a fermentation time of 30min. The third stage of dough strip fermentation: after calendering twice more, the temperature is 20°C, the humidity is 80%RH, and the fermentation time is 30min. The fourth stage of dough strip fermentation: after the third stage of dough strip fermentation, it is carried out after continuous calendering twice, the temperature is 30°C, the humidity is 80%RH, and the fermentation time is 25min. Continuous calendering is carried out 4 times. Cut into strips: according to production requirements, cut the obtained noodle strips into long noodles; put on the shelves: ensure the temperature is 35℃ and the humidity is 80%RH, hang the wet noodles after cutting into strips on the hanging rod, and the whole process of hanging and fermenting the noodles is carried out in a relatively closed environment, and is equipped with constant temperature and humidity. Carry out the fifth stage of wet noodle fermentation: send the noodles hung on the hanging rod into the drying room and dry them with hot air. It can be dried in a fixed way or in a mobile way. After the wet noodles enter the drying room, the fifth stage of wet strip fermentation is carried out: realize the integration of fermentation and drying, the temperature is 35℃, the humidity is 75%RH, and the fermentation time is 100min. Quantitative cutting: cut the long noodles after drying according to the size requirements. Measuring: select the appropriate number of noodles for packaging and sorting and packaging.

[0085] The method for producing fine noodles provided by the embodiment of the present invention can fully relax the gluten and improve the activity of yeast through five staged fermentations, which is beneficial to promoting the formation of gluten and improving the fermented flavor of fine noodles; by gradually increasing the width of the calendering roller, the gluten can be effectively extended laterally, which is beneficial to forming a compact gluten network; by increasing the thickness of the formed noodle strip and reasonably controlling the calendering ratio, the calendering multiple is 4-10 times that of the existing fine noodles process, which can make the gluten formation more compact; the fine noodles produced by the embodiment of the present invention have improved processing performance and cooking performance of the fine noodles, so that the fine noodles have a smooth and chewy taste, good chewiness, a high bowl discharge rate, and a sweet taste, satisfying the pursuit of the general public for high-quality life.

[0086] Note that the above are only preferred embodiments of the present invention and the technical principles used. Those skilled in the art will understand that the present invention is not limited to the specific embodiments described herein, and that various obvious changes, readjustments and substitutions can be made by those skilled in the art without departing from the scope of protection of the present invention. Therefore, although the present invention has been described in more detail through the above embodiments, the present invention is not limited to the above embodiments, and may include more other equivalent embodiments without departing from the concept of the present invention, and the scope of the present invention is determined by the scope of the appended claims.

Claims

1. A method for producing fine noodles, characterized in that: The method comprises the following steps: kneading, shaping, calendering, strip cutting, shelving, drying, quantitative cutting, metering and packaging, and multiple staged fermentation is performed in this production process, and the specific steps are as follows: after kneading, the first stage of dough ear fermentation is performed: the kneaded dough ears are allowed to stand for the first fermentation, which is performed before shaping, the temperature is 20-30°C, the humidity is 60-75%RH, and the fermentation time is 20-40min; shaping: the strip thickness after shaping is maintained at 10-15 cm; during calendering, the width of each calendering roller is appropriately increased than that of the previous calendering roller, and the calendering ratio is reasonably controlled to control the thickness of the dough strip in the final calendering to be 0.8-1.3 mm, the second stage of fermentation is immediately carried out after forming, the temperature is 20-30℃, the humidity is 70-80%RH, and the fermentation time is 30min, the third stage of dough strip fermentation: after rolling twice, the temperature is 20-30℃, the humidity is 70-80%RH, and the fermentation time is 30min, the fourth stage of dough strip fermentation: after the third stage of dough strip fermentation, it is continuously rolled twice, the temperature is 20-30℃, the humidity is 70-80%RH, the fermentation time is 20-25 min, and it is continuously rolled 4 times, and cut into strips: according to production requirements, the obtained dough strip is cut to obtain long noodles; Shelves: ensure the temperature is 30℃ and the humidity is 90%RH; or ensure the temperature is 25℃ and the humidity is 80%RH; or ensure the temperature is 30℃ and the humidity is 85%RH; or ensure the temperature is 25℃ and the humidity is 80%RH; or ensure the temperature is 35℃ and the humidity is 80%RH, hang the cut wet noodles on the hanging rod, and the whole process of hanging and fermenting the noodles is carried out in a relatively closed environment, and is equipped with constant temperature and humidity implementation, and the fifth stage of wet noodle fermentation is carried out: the noodles hung on the hanging rod are sent to the drying room and dried by hot air, which adopts fixed drying or mobile drying. After the wet noodles enter the drying room, the fifth stage of wet strip fermentation is carried out: realize the integration of fermentation and drying, the temperature is 30-40℃, the humidity is 75-80%RH, and the fermentation time is 80-100min, quantitative cutting: the long noodles after drying are cut according to the size requirements, metering: the packaging selects the appropriate number of noodles for sorting and packaging.

2. The method according to claim 1, characterized in that: In the dough kneading process, the dough contains flour, water and additives in a certain proportion. The proportion of each raw material added to the dough is: 90-100 parts of flour, 38-50 parts of water, 5-10 parts of additives, and the ear temperature after kneading is 25-35°C.

3. A kind of dried noodles, characterized in that: The noodles are made by the production method of the noodles according to claim 1 or claim 2, and the noodles have a chewy and smooth taste, good chewiness, a high bowl-out rate, and a sweet taste.

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