Modified starch, fresh wet noodles and preparation method thereof

Abstract

The present invention provides a modified starch, fresh wet noodles and a preparation method thereof. The preparation method of the modified starch is as follows: 1) low-temperature lactic acid hydrolysis: adding starch to a lactic acid solution with a pH value of 2-4 and stirring for 30-120 min, controlling the temperature to 30-50°C, filtering after the treatment and drying the starch at below 40°C to a water content of less than 5%; 2) high-temperature dry heat treatment: dry heat treating the acid-hydrolyzed starch at 160-210°C for 2-4 h to obtain the modified starch. The modified starch is used to prepare fresh wet noodles, which improves the existing problems of increased hardness, poor taste, high breaking rate and the like of fresh wet noodles due to aging, and its aging characteristics, cooking characteristics and digestion characteristics are all improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to modified starch, fresh wet noodles and a preparation method thereof. Background Art

[0002] As a traditional staple food in China and other Asian countries, pasta is deeply loved by consumers. Fresh wet noodles are loved by people because of their freshness, chewiness and good flavor. Due to the high moisture content and rich nutrients of fresh wet noodles, the number of microorganisms increases rapidly during storage, resulting in a short shelf life and causing great waste for enterprises. At room temperature, the shelf life of fresh wet noodles is short, generally about 1-2 days. Therefore, the preservation of fresh wet noodles has been the main research content for a long time. It is generally believed that reducing the initial number of microorganisms or inhibiting the growth of microorganisms during the production, storage and transportation of fresh noodles can greatly extend the shelf life of fresh wet noodles. In recent years, the research on the preservation of fresh wet noodles has mainly included the treatment of flour and noodles. The initial bacterial load of raw materials is the main factor determining the shelf life of fresh wet noodles. Wheat flour can reduce the initial bacterial load of raw materials through superheated steam, ozone gas, electron beam irradiation and heat treatment technology. In addition, water with antibacterial activity, such as slightly acidic electrolyzed water, ozone water, and plasma activated water, can be used to prepare dough to reduce the initial bacterial load and slow down the growth rate of microorganisms during dough storage. On the basis of raw material pretreatment, the shelf life of fresh wet noodles can also be extended by adding chemical and natural preservatives to noodles. These methods can greatly improve the shelf life of fresh wet noodles, but the quality changes of fresh wet noodles during storage are also the main factors affecting the quality of fresh wet noodles, such as browning and starch aging during storage.

[0003] Starch is the main component of wheat flour, accounting for 70% of the total weight of wheat. Its gelatinization characteristics play an important role in the quality of noodle products. Starch is composed of amylopectin and amylose. When heated in water, it changes from an ordered phase to a disordered phase, and the starch is gelatinized or gelatinized. However, starch gelatinization is a non-equilibrium transition. Water molecules diffuse into starch granules, absorb a large amount of heat, cause starch granules to hydrate, swell until the starch crystal micelles disappear, and amylose is leached. After cooling, the gelatinized amylose and amylopectin in the starch chain re-aggregate, resulting in the formation of a more ordered structure. The process of these molecular aggregation interactions is called aging. Aging is an inevitable physical change that occurs after starch gelatinization. Starch aging can lead to a decline in food quality, such as increased hardness and syneresis, as well as a decrease in texture, taste and shelf life. Starch aging is affected by molecular structure (amylopectin and amylose content, ratio, etc.), storage conditions (temperature, humidity, water content and time, etc.) or external additives (hydrophilic colloids, polysaccharides, polyphenols and other carbohydrates). The starch of fresh wet noodles after ripening will also age during the storage process. For the aging of fresh wet noodles, external additives are generally used to inhibit the aging of starch. Summary of the invention

[0004] In order to solve the problems existing in the background technology, the present invention provides a modified starch, fresh wet noodles and a preparation method thereof. The starch is denatured by low-temperature lactic acid acid decomposition coupled with high-temperature dry heat treatment, which can inhibit the aging of the starch and reduce its digestion rate to a certain extent. The starch is used for the production of fresh wet noodles. The aging of the obtained fresh wet noodles is inhibited after storage, and the digestion rate is reduced. The existing fresh wet noodles are improved, such as increased hardness, poor taste, high breakage rate, etc. due to aging. The aging characteristics, cooking characteristics and digestion characteristics of the fresh wet noodles are all improved.

[0005] The technical solution of the present invention to solve the above technical problems is as follows: In a first aspect, the present invention provides a method for preparing modified starch, comprising the following steps: 1) Low-temperature lactic acid hydrolysis: Add starch to a lactic acid solution with a pH value of 2-4 and stir for 30-120 min. Control the temperature at 30-50°C. After the treatment, filter and dry the starch at below 40°C until the moisture content is less than 5%. 2) High temperature dry heat treatment: dry heat treating the acid-hydrolyzed starch at 160-210° C. for 2-4 h to obtain the modified starch.

[0006] The starch is treated with lactic acid for acid hydrolysis. After acid hydrolysis, the molecular weight of the starch becomes smaller, the chain length becomes shorter, and the branching degree and solubility increase, making it more difficult for it to coagulate and form a crystalline structure after gelatinization, which can reduce its aging. Further denaturation treatment of the lower molecular weight starch after lactic acid acid hydrolysis by high-temperature dry heat can cause the glycosidic bonds to break, the starch double helix structure to open, the helical chain to twist, the glycosidic bonds to break, and new connections between glucose to form. The starch structure undergoes irreversible changes, making it more difficult for the starch to form a crystalline structure after gelatinization, thereby effectively inhibiting the aging of starch and reducing the digestion rate of starch to a certain extent.

[0007] According to the above scheme, the solid-liquid ratio of starch to lactic acid solution in step 1) is 1:1.5~2 (g / mL).

[0008] According to the above scheme, the starch is wheat starch.

[0009] In a second aspect, the present invention provides modified starch prepared by the above preparation method.

[0010] According to the above scheme, the number average molecular weight of the modified starch is 50-650 kDa, the chain length is 5.78-12.26, the branching degree is 20.56%-35.42%, and the solubility is 65.32%-95.78%.

[0011] In a third aspect, the present invention provides fresh wet noodles, which are made from the following raw materials in parts by mass, wherein: 100 parts of flour and 10 to 20 parts of the above-mentioned modified starch.

[0012] According to the above scheme, the raw materials also include an appropriate amount of water, and the fresh wet noodles are prepared through a noodle making process.

[0013] Preferably, the amount of water added is 28% to 32% of the total mass of other raw materials.

[0014] According to the above scheme, the noodle making process includes dough kneading, shaping and ripening. Specifically, the shaping can be performed by extrusion shaping or calendering shaping, and the ripening can be performed by steaming or steaming.

[0015] According to the above scheme, the fresh wet noodles are sterilized after being cooked.

[0016] The fresh wet noodles are stored in a refrigerator, preferably at a storage temperature of 4°C.

[0017] After refrigeration at 4℃ for 21 days, the hardness of fresh wet noodles increased by 10-20%, the starch aging degree was 22.5-35%, the starch crystallinity was 3.25-10.11%, and the starch hydrolysis rate constant was 0.013-0.020 min -1 The digestible starch content is 75-85%, the noodle breakage rate during cooking is 10~15%, and the cooking loss rate is 7.25-13.35%.

[0018] In a fourth aspect, the present invention provides a method for preparing the fresh wet noodles, wherein raw materials are mixed and the fresh wet noodles are prepared through a noodle making process.

[0019] According to the above scheme, the noodle making process includes dough kneading, shaping and maturation.

[0020] Preferably, the molding process is extrusion molding or calendering molding, and the aging process is cooking or steam aging.

[0021] According to the above scheme, the fresh wet noodles are sterilized after being cooked.

[0022] The beneficial effects of the present invention are: 1) The present invention denatures starch by lactic acid hydrolysis combined with a high-temperature dry heat process to obtain denatured starch. The starch is acid-hydrolyzed in a lactic acid solution, the molecular weight becomes smaller, the chain length becomes shorter, the degree of branching and the solubility increase, and the tendency of the starch to coagulate and form an ordered structure after gelatinization is reduced, and the starch after gelatinization to re-form a crystalline structure is reduced to inhibit starch aging; further, high-temperature dry heat treatment is performed to cause irreversible changes in the starch molecular structure, the glycosidic bonds between glucose units are broken, the starch double helix structure is opened, the helical chain is twisted, the glycosidic bonds are interrupted, and a new connection mode is formed between glucose units, which affects the properties of the starch, making it more difficult for the starch to form a crystalline structure after gelatinization, and the coupling effect of lactic acid hydrolysis and high-temperature dry heat treatment effectively inhibits starch aging, and reduces the starch digestion rate to a certain extent; 2) The modified starch is used for preparing fresh wet noodles. The molecular weight of the modified starch decreases, the chain length shortens, the branching degree and solubility increase, and the double helix structure undergoes irreversible changes, so that the aging of the modified starch after the fresh wet noodles are ripened is inhibited. At the same time, the water absorption of the modified starch obtained by lactic acid and high-temperature dry heat treatment is increased, and the water holding capacity becomes stronger. During the noodle making process, the modified starch is more likely to form hydrogen bonds with the starch in the flour, which inhibits the recrystallization of the gelatinized wheat starch and thus inhibits the aging of the wheat starch in the fresh wet noodles. The above two aspects work together to improve the problems of increased hardness, poor taste, high breakage rate of fresh wet noodles caused by aging, and reduce its digestion rate, thereby improving the cooking quality, edible quality and nutritional quality of the fresh wet noodles. DETAILED DESCRIPTION

[0023] The principles and features of the present invention are described below in conjunction with specific embodiments. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0024] Starch aging in fresh wet noodles can lead to increased noodle hardness, increased noodle breakage rate, and worse taste. In order to inhibit the aging of starch in fresh wet noodles, the present invention denatures the starch through low-temperature lactic acid acid hydrolysis combined with high-temperature dry heat treatment, and applies the parallel starch to the preparation of fresh wet noodles.

[0025] The preparation method of modified starch is as follows: 1) Low-temperature lactic acid hydrolysis: Add starch to a lactic acid solution with a pH value of 2-4 and stir for 30-120 min. Control the temperature at 30-50°C. After the treatment, filter and dry the starch at below 40°C until the moisture content is less than 5%. 2) High temperature dry heat treatment: dry heat treating the acid-hydrolyzed starch at 160-210° C. for 2-4 h to obtain the modified starch.

[0026] In step 1), the solid-to-liquid ratio of starch to lactic acid solution is 1:1.5~2 (g / mL).

[0027] In some embodiments, the starch is wheat starch.

[0028] In some specific embodiments, the filtering method in step 1) is vacuum filtration.

[0029] In a second aspect, the present invention provides modified starch prepared by the above preparation method.

[0030] The number average molecular weight of the modified starch is 50-650 kDa, the chain length is 5.78-12.26, the branching degree is 20.56%-35.42%, and the solubility is 65.32%-95.78%.

[0031] The present invention also provides fresh wet noodles, which are made from the following raw materials in parts by mass: 100 parts of flour and 10 to 20 parts of the modified starch.

[0032] In some specific embodiments, the raw materials further include an appropriate amount of water, and the fresh wet noodles are prepared through a noodle making process. Preferably, the amount of water added is 28% to 32% of the total mass of the other raw materials.

[0033] The fresh wet noodles are stored in a refrigerator, preferably at a temperature of 4°C.

[0034] After refrigeration at 4℃ for 21 days, the hardness of fresh wet noodles increased by 10-20%, the starch aging degree was 22.5-35%, the starch crystallinity was 3.25-10.11%, and the starch hydrolysis rate constant was 0.013-0.020 min -1 , digestible starch content is 75-85%, noodle breaking rate is 10-15%, and cooking loss rate is 7.25-13.35% The invention also provides a method for preparing the fresh wet noodles: the raw materials are mixed and the fresh wet noodles are prepared through a noodle making process.

[0035] In some specific embodiments, the noodle making process includes dough kneading, shaping and cooking.

[0036] Preferably, the molding process is extrusion molding or calendering molding, and the aging process is cooking or steam aging.

[0037] In some specific embodiments, the fresh wet noodles are sterilized after being aged for 1 day.

[0038] The following are specific embodiments.

[0039] Example 1 1. Preparation of modified starch Wheat starch was added to a lactic acid solution with a pH value of 2 at a solid-liquid ratio of 1:1.5 (g / mL) and slowly stirred for 60 min. The temperature was controlled at 40°C. After the treatment, most of the water was removed by vacuum filtration, and the starch was dried at 40°C to a moisture content of less than 5%. The starch after low-temperature lactic acid treatment was dry-heat treated under high temperature conditions at 190°C for 2 h.

[0040] Before any treatment, the number average molecular weight of starch was 36000 kDa, the chain length was 625, the branching degree was 4.5%, and the solubility was 1.25%.

[0041] After modification, the number average molecular weight of the modified starch was 150 kDa, the chain length was 10.42, the branching degree was 25.75%, and the solubility was 69.32%.

[0042] 2. Preparation of fresh wet noodles 12 parts of the modified starch prepared above were added to 100 parts of wheat flour, and 35 parts of water were added. Fresh wet noodles were prepared by extrusion molding and steaming. The noodles were pasteurized (sterilized at 70°C for 30 min) after packaging, and the sterilized noodles were refrigerated and stored at 4°C.

[0043] After refrigeration at 4℃ for 21 days, the cooking breakage rate of fresh wet noodles was 11%, the cooking loss rate was 8.36%, the noodle hardness increased by 17%, the starch aging degree was 25.36%, and the starch crystallinity was 7.89%. The starch hydrolysis rate constant in fresh wet noodles was 0.01 min -1 , the digestible starch content is 81%.

[0044] Example 2 1. Preparation of modified starch Wheat starch was added to a lactic acid solution with a pH value of 3 at a solid-liquid ratio of 1:1.5 (g / mL) and stirred slowly for 120 minutes. The temperature was controlled at 35°C. After the treatment, most of the water was removed by vacuum filtration and the starch was dried at 40°C to a moisture content of less than 5%. The starch treated with low-temperature lactic acid was treated under high temperature conditions at 170°C for 4 hours.

[0045] The starch prepared by the above method has a number average molecular weight of 65 kDa, a chain length of 6.79, a branching degree of 31.78%, and a solubility of 92.99%.

[0046] 2. Preparation of fresh wet noodles 15 parts of degraded wheat starch and 35 parts of water were added to 100 parts of wheat flour, and fresh wet noodles were prepared by extrusion molding and steaming. The noodles were pasteurized (sterilized at 70°C for 30 min) after packaging, and the sterilized noodles were refrigerated and stored at low temperature.

[0047] After refrigeration at 4℃ for 21 days, the cooking breakage rate of fresh wet noodles was 10%, the cooking loss rate was 7.30%, the noodle hardness increased by 12%, the starch aging degree was 27.56%, and the starch crystallinity was 4.11%. The starch hydrolysis rate constant in fresh wet noodles was 0.019 min -1 , the digestible starch content is 76%.

[0048] Example 3 1. Preparation of modified starch Wheat starch was added to a lactic acid solution with a pH value of 4 at a solid-liquid ratio of 1:1.5 (g / mL) and stirred slowly for 120 minutes. The temperature was controlled at 50°C. After the treatment, most of the water was removed by vacuum filtration and the starch was dried at 40°C to a moisture content of less than 5%. The starch treated with low-temperature lactic acid was treated under high temperature conditions at 200°C for 3.5 hours.

[0049] The starch prepared by the above method has a number average molecular weight of 450 kDa, a chain length of 12.65, a branching degree of 20.45%, and a solubility of 70.89%.

[0050] 2. Preparation of fresh wet noodles 18 parts of degraded wheat starch and 34 parts of water were added to 100 parts of wheat flour, and fresh wet noodles were prepared by extrusion molding and steaming. The noodles were pasteurized (sterilized at 70°C for 30 min) after packaging, and the sterilized noodles were refrigerated and stored at low temperature.

[0051] After refrigeration at 4℃ for 21 days, the cooking breakage rate of fresh wet noodles was 12.50%, and the cooking loss rate was 12.78%. The noodle hardness increased by 14%, the starch aging degree was 24.56%, and the starch crystallinity was 7.18%. The starch hydrolysis rate constant in fresh wet noodles was 0.017 min -1 , the digestible starch content is 80%.

[0052] Example 4 1. Preparation of modified starch Wheat starch was added to a lactic acid solution with a pH value of 2.5 at a solid-liquid ratio of 1:1.5 (g / mL) and stirred slowly for 80 minutes. The temperature was controlled at 35°C. After the treatment, most of the water was removed by vacuum filtration and the starch was dried at 40°C to a moisture content of less than 5%. The starch treated with low-temperature lactic acid was treated under high temperature conditions at a temperature of 160-210°C for 2-4 h.

[0053] The starch prepared by the above method has a number average molecular weight of 600 kDa, a chain length of 8.23, a branching degree of 28.65%, and a solubility of 65.32-89.45%.

[0054] 2. Preparation of fresh wet noodles 15 parts of degraded wheat starch and 35 parts of water were added to 100 parts of wheat flour, and fresh wet noodles were prepared by extrusion molding and steaming. The noodles were pasteurized (sterilized at 70°C for 30 min) after packaging, and the sterilized noodles were refrigerated and stored at low temperature.

[0055] After refrigeration at 4℃ for 21 days, the cooking breakage rate of fresh wet noodles was 12.5%, the cooking loss rate was 10.24%, the noodle hardness increased by 16%, the starch aging degree was 25%, and the starch crystallinity was 7.36%. The starch hydrolysis rate constant K value in fresh wet noodles was 0.016 min -1 , the digestible starch content is 76%.

[0056] Comparative Example 1 This comparative example provides a common fresh wet noodles. The raw materials of the fresh wet noodles are 100 parts of wheat flour and 31 parts of water. The preparation and preservation methods of the fresh wet noodles are the same as those in Example 1.

[0057] Comparative Example 2 This comparative example provides a common fresh wet noodles. The raw materials of the fresh wet noodles are: 100 parts of wheat flour, 20 parts of untreated wheat starch and 36 parts of water. The preparation and preservation methods of the fresh wet noodles are the same as those in Example 1.

[0058] Comparative Example 3 In this comparative example, the wheat starch was only subjected to low-temperature lactic acid acid hydrolysis treatment, without high-temperature dry heat treatment, and the rest was the same as in Example 1.

[0059] Comparative Example 4 In this comparative example, the wheat starch was only subjected to high-temperature dry heat treatment and not subjected to low-temperature lactic acid acid hydrolysis treatment, and the rest was the same as in Example 1.

[0060] After the fresh wet noodles prepared in Examples 1 to 4 and Comparative Examples 1 to 4 were stored at low temperature for 21 days, the aging characteristics and digestion characteristics of starch in the fresh wet noodles and the cooking characteristics of the fresh wet noodles were measured respectively.

[0061] The test method is as follows: 1. Starch aging characteristics in fresh wet noodles The starch aging degree and starch crystallinity in fresh wet noodles were determined respectively by the following testing methods: the gelatinization enthalpy and crystal diffraction intensity of the noodles were determined by DSC and XRD respectively, and the gelatinization enthalpy and crystallinity were obtained by calculation; the prepared raw noodles were used as a reference, and the aging degree of the noodles was expressed by the ratio of the gelatinization enthalpy of the noodles after storage to the gelatinization enthalpy of the raw noodles.

[0062] The hardness of fresh wet noodles after production and after refrigeration for 21 days was measured respectively, and the hardness increase rate was calculated. The hardness test method was as follows: the full texture method was used for determination, the TPA test was performed with a P / 36 R cylindrical probe, and the standard two-cycle program was used for analysis, with a compression ratio of 30%, a speed of 2 mm / s before the test, a test speed of 1 mm / s, and a speed of 5 mm / s after the test.

[0063] 2. Digestion characteristics of starch in fresh wet noodles The starch hydrolysis rate constant (k value) and digestible starch content in fresh wet noodles were determined respectively. The specific test method was as follows: the noodles were enzymatically hydrolyzed with enzymes, and samples were taken at different time points to determine the amount of glucose converted from starch. The starch hydrolysis rate at 120 min was used to define digestible starch. According to the starch digestibility at different times, the digestible starch content was calculated according to C t =C ∞ (1-e -kt ) to calculate the starch hydrolysis constant, where C t , starch hydrolysis rate at time t; C ∞ , starch digestion and hydrolysis rate at the end of the reaction; k, starch hydrolysis rate constant, min -1 ; t, digestion time, min.

[0064] 3. Steaming and cooking characteristics of fresh wet noodles The fresh wet noodles after refrigeration for 21 days were steamed and their breakage rate and loss rate were measured. The specific test method was determined by referring to the specific method of LS / T 3212-2021 Noodles.

[0065] The results are shown in Table 1 below.

[0066] Table 1

[0067] The fresh wet noodles of Examples 1 to 3 of the present invention are added with modified starch obtained by combined treatment of low-temperature lactic acid acid hydrolysis and high-temperature pyrolysis. After 21 days of refrigeration, the starch aging rate is 24.56% to 27.56%, the starch crystallinity is 4.11% to 7.89%, the noodle hardness increase rate is 12% to 17%, the digestible starch content is 76% to 81%, the steaming breaking rate is 10% to 12.5%, and the loss rate is 7.3% to 12.78%. Compared with the ordinary noodles in Comparative Examples 1 and 2, the starch aging degree and starch crystallinity are significantly reduced, the hardness increase rate is reduced, the digestible starch content is reduced, the starch hydrolysis rate constant is reduced, and the steaming breaking rate and loss rate are significantly reduced.

[0068] The above data fully demonstrate that by adding modified starch to fresh wet noodles, starch aging and increase in noodle hardness are inhibited, and the taste is improved; the digestion rate of noodles is slowed down, and the nutritional quality is improved; the breakage rate and loss rate of noodles during cooking are reduced, and the cooking characteristics are improved.

[0069] Compared with Comparative Example 3 (wheat starch only subjected to low-temperature lactic acid acid hydrolysis treatment) and Comparative Example 4 (wheat starch only subjected to high-temperature dry heat treatment), the starch aging degree, crystallinity and noodle hardness increase rate of the fresh wet noodles of the present invention are further reduced, the digestible starch content and the starch hydrolysis rate constant are also reduced, and the noodle breaking rate and loss rate during cooking are reduced, indicating that the present invention denatures starch through low-temperature lactic acid acid hydrolysis combined with high-temperature dry heat treatment for the preparation of fresh wet noodles, and based on the coupling effect of lactic acid acid hydrolysis and high-temperature dry heat treatment, the aging characteristics, cooking characteristics and digestion characteristics of the noodles are significantly improved.

[0070] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing modified starch, characterized in that: The steps include: 1) Low-temperature lactic acid hydrolysis: Add starch to a lactic acid solution with a pH value of 2-4 and stir for 30-120 min. Control the temperature at 30-50°C. After the treatment, filter and dry the starch at below 40°C until the moisture content is less than 5%. 2) High temperature dry heat treatment: dry heat treating the acid-hydrolyzed starch at 160-210° C. for 2-4 h to obtain the modified starch.

2. The method for preparing modified starch according to claim 1, characterized in that: In step 1), the solid-to-liquid ratio of starch to lactic acid solution is 1:1.5~2 (g / mL).

3. The method for preparing modified starch according to claim 1, characterized in that: The starch is wheat starch.

4. A modified starch, characterized in that: The method is prepared by any one of claims 1 to 3.

5. The modified starch according to claim 4, characterized in that The modified starch has a number average molecular weight of 50-650 kDa, a chain length of 5.78-12.26, a branching degree of 20.56%-35.42%, and a solubility of 65.32%-95.78%.

6. A fresh wet noodle, characterized in that: The invention is prepared from the following raw materials in parts by weight, wherein: 100 parts of flour and 10 to 20 parts of the modified starch according to claim 4 or 5.

7. The fresh wet noodles according to claim 6, characterized in that: The raw materials also include an appropriate amount of water, and the fresh wet noodles are prepared through a noodle making process.

8. The fresh wet noodles according to claim 6 or 7, characterized in that: The fresh wet noodles were refrigerated and stored at 4°C for 21 days. The cooking breakage rate of the fresh wet noodles was 10-15%, the cooking loss rate was 7.25-13.35%, the noodle hardness increased by 10-20%, the starch aging degree was 22.5-35%, the starch crystallinity was 3.25-10.11%, and the starch hydrolysis rate constant was 0.013-0.020 min -1 , the digestible starch content is 75-85%.

9. The method for preparing fresh wet noodles according to any one of claims 6 to 8, characterized in that: The raw materials are mixed and the fresh wet noodles are prepared through a noodle making process.

10. The method for preparing fresh wet noodles according to claim 9, characterized in that: The noodle making process comprises dough kneading, shaping and ripening.

Images