Screening method and system of special flour for Lanzhou hand-pulled beef noodles

Abstract

The invention belongs to the technical field of special flour screening, and discloses a screening method of special flour for Lanzhou hand-pulled beef noodles, which deeply couples wheat variety screening and special flour research and development for the first time, and meets the unique quality requirements of the Lanzhou hand-pulled beef noodles on chewiness, smoothness and hairline fineness. Directional breeding of high-quality spring wheat varieties and matched research and development of special flour are carried out, the innovation not only fills the blank in the field, but also has urgent practical significance for promoting localized raw material guarantee and quality upgrading of the Lanzhou beef noodle industry. Through wide variety screening and field trials, a high-quality spring wheat variety suitable for the making requirements of the Lanzhou beef stretched noodles is screened out. The varieties should have high gluten power, good ductility and elasticity and stable quality performance, and the selected spring wheat varieties can be processed into high-quality flour meeting the Lanzhou beef stretched noodle manufacturing standard. The flour has good water absorption and water binding capacity, and stretched noodles which are chewy, smooth and unique in taste can be made.

Description

Technical Field

[0001] This invention belongs to the field of specialized flour screening technology, and particularly relates to a screening method for specialized flour for Lanzhou beef noodles. Background Technology

[0002] Wheat flour, the core ingredient of Lanzhou beef noodles, directly determines the quality of the noodles. High-quality Lanzhou beef noodles have high requirements for gluten index, dry gluten content, wet gluten content, protein content, sedimentation value, and whiteness value, while also requiring low ash content. Although Lanzhou beef noodles are currently developing well, the industry has low barriers to entry, and due to a lack of production techniques and technical expertise, there is inconsistency in quality and taste among stores both in and outside Lanzhou, which has negatively impacted its brand reputation. Therefore, protecting this city's iconic brand is urgent. Against this backdrop, developing specialized wheat varieties and specialized flours has gradually become a new direction for wheat breeding, flour milling, and food processing industries. However, there is limited research on specialized beef noodle flour, mainly focusing on market and catering practices. The sources of flour purchased by noodle shops are complex, and the supply market and flour quality are unstable, all of which affect the taste of the noodles. All of these efforts require the participation of experts and scholars in the fields of technology and market development.

[0003] Based on the above analysis, the problems and shortcomings of the existing technology are as follows:

[0004] (1) Inconsistent quality of ramen affects the consumer experience.

[0005] The quality and taste of Lanzhou beef noodles vary significantly both within and outside Lanzhou. Even within Lanzhou, the quality of flour used in different noodle shops varies greatly. Some shops, due to poor-quality ingredients or substandard preparation methods, fail to meet the standard of "soft, chewy, smooth, and refreshing noodles." Inferior noodles negatively impact consumers' dining experience, damage the brand reputation of "China's No. 1 Noodle," and reduce consumers' trust in local delicacies.

[0006] (2) Lack of specialized wheat research and supply, low industry barriers

[0007] The upstream segment of the Lanzhou beef noodle industry chain has significant shortcomings. Research shows that while high-gluten and medium-high-gluten wheat varieties have been bred domestically, no high-yield, high-efficiency wheat varieties specifically for Lanzhou beef noodles suitable for large-scale planting have been selected. Furthermore, there are no standards recommended for the large-scale market application of mainstream wheat varieties in specialty flour. Related screening and research are also significantly lacking, resulting in a failure to establish a virtuous cycle between specialty wheat and specialty flour. The market supply of flour and the cultivation of specialty wheat are severely disconnected, leading to a break between crop cultivation and flour processing. The closely related fields of planting and food science have not achieved deep integration, making it difficult to create a synergistic effect "from field to table." Simultaneously, this impacts wheat farmers—due to the lack of high-quality specialty varieties and related standardized planting techniques, their wheat yields and quality are unstable, their bargaining power is weak, and their income is uncertain, becoming a weak link in the "planting-processing-catering" industry chain. At the same time, the Lanzhou beef noodle industry has low barriers to entry, fierce market competition, and a lack of unified standards. Many small shops are plagued by high raw material procurement costs, low production efficiency, and low product added value, facing difficulties in profitability.

[0008] (3) There is insufficient research on special flour for Lanzhou beef, and the quality of flour on the market is uneven.

[0009] Research on Lanzhou beef noodle flour should focus on the effective connection and mutual feedback between wheat, flour, and the dining table. Due to the lack of suitable specialized wheat varieties, the market supply of flour is diverse, mainly relying on flour mills (the flour is primarily blended, with some high-quality wheat imported). Furthermore, ordinary flour is insufficient to meet the standards for high-quality Lanzhou beef noodles. Simultaneously, there is a lack of in-depth research on the wheat-to-flour processing, failing to develop targeted processing techniques based on the unique taste and chewiness requirements of Lanzhou beef noodles, thus hindering the full conversion of high-quality wheat into specialized flour that meets the needs. From a scientific research perspective, compared to the tens of thousands of high-level research papers on specialized flour, processing characteristics, protein structure, and starch gelatinization of Italian pasta and Japanese udon noodles, scientific research on Lanzhou beef noodles in this area is severely lacking. The number of published papers is low, and support from provincial and municipal science and technology departments is limited. This results in a lack of scientific theoretical support throughout the entire industry chain, making it difficult to achieve mutual feedback and adjustment from wheat planting and flour processing to end-user catering applications, thus preventing the formation of an effective virtuous cycle. Summary of the Invention

[0010] This invention breaks through the traditional model of "agricultural planting and food processing operating independently," possessing outstanding substantive features and significant progress. It overcomes the shortcomings of existing research methods, such as unclear screening processes for specialized flour, reliance on market-regulated raw material supply, and a lack of exploratory work on fundamental aspects. This invention provides a method for screening and preparing specialized flour for Lanzhou beef noodles, detailing the screening process and addressing the pain points of raw material dependence (according to the "Lanzhou Beef Noodle Industry Development Report," the local flour self-sufficiency rate is less than 10%, procurement costs account for more than 35% of noodle shop operating costs, and quality fluctuations affect brand reputation) and quality standards (flour quality varies widely in the market, and the demand for specialized flour is strong (search volume for "Lanzhou ramen flour" on a certain e-commerce platform has increased by 200% annually)).

[0011] To address the problems existing in the prior art, this invention provides a method for screening flour specifically for Lanzhou beef noodles.

[0012] This invention is implemented as follows: A method for screening flour specifically for Lanzhou beef noodles includes:

[0013] Step 1: Construct a screening system with the goal of adapting to Lanzhou beef noodle processing, and conduct multi-stage evaluations on different spring wheat varieties in sequence. The multi-stage evaluation includes at least field physiological trait evaluation, grain physicochemical quality evaluation, flour rheological properties evaluation, and noodle processing behavior evaluation.

[0014] Step 2: By performing correlation analysis on the evaluation results of each stage, wheat varieties that meet the processing requirements of Lanzhou beef noodles in terms of tensile continuity, rebound stability and noodle forming consistency are selected, and the corresponding special flour is determined accordingly.

[0015] Furthermore, the field physiological trait evaluation includes at least recording plant height, leaf chlorophyll content, leaf area index, and dry matter accumulation during key wheat growth periods to characterize the growth consistency and maturity stability of different varieties.

[0016] Furthermore, the evaluation of the physicochemical quality of the grains includes threshing, removing impurities, and drying the wheat grains, and then testing the thousand-grain weight, bulk density, and protein quality-related indicators to eliminate wheat varieties that do not have a stable basis for milling.

[0017] Another objective of this invention is to provide a method for determining the suitability of flour for Lanzhou beef noodles. Based on the correspondence between flour rheological properties and noodle processing behavior, the method determines whether the flour is suitable for processing Lanzhou beef noodles. The determination includes at least the following:

[0018] The dough formation characteristics, extensibility, and resilience of flour were tested.

[0019] Under the same ramen-making process conditions, the dough made from the flour was stretched, and its continuous tensile properties and tendency to break were observed.

[0020] The test results were matched with the requirements for the synergy of gluten strength and toughness in the noodle processing process, which served as the basis for determining whether the noodles were suitable for Lanzhou beef noodles.

[0021] Furthermore, the flour rheological property testing includes characterizing dough formation time, stabilization time, and softening trend, which are used to reflect the flour's ability to maintain its structure during repeated stretching processes.

[0022] Furthermore, the evaluation of the ramen processing behavior is based on the ramen-making process performed by professional ramen makers under the same technological conditions, combined with a comprehensive judgment on the consistency of the noodles' appearance and their texture and elasticity.

[0023] Another objective of this invention is to provide a screening system for special flour used in Lanzhou beef noodles, comprising:

[0024] The multidimensional evaluation module is used to evaluate the field physiological traits, grain physicochemical quality, and flour rheological properties of different wheat varieties.

[0025] The processing adaptability determination module is used to perform correlation analysis between the rheological properties of flour and the processing behavior of ramen noodles, and output the adaptability determination results.

[0026] The decision screening module is used to determine the special flour that can be used for processing Lanzhou beef noodles based on the suitability assessment results.

[0027] Furthermore, the multidimensional evaluation module includes a field data acquisition unit for recording physiological indicators during key growth stages of wheat.

[0028] Furthermore, the processing adaptability determination module includes a flour rheology detection unit and a ramen processing behavior evaluation unit.

[0029] Furthermore, it also includes a market validation module, which is used to put the selected special flour into actual noodle shops and to revise the screening results based on market feedback.

[0030] Sensory evaluation of the noodles involved inviting experts and tasters to form a tasting panel. Using noodles from a beef noodle restaurant, they conducted sensory evaluations of high-quality wheat flour and blended flours to comprehensively assess the taste of the noodles and the product, determine the optimal blended flour, and conduct in-depth research on the proportions of the blended flour to propose a reasonable blending scheme. This blending process, in turn, determined the specific wheat variety for beef noodle ramen.

[0031] Based on the above technical solutions and the technical problems solved, the advantages and positive effects of the technical solution to be protected by this invention are as follows:

[0032] This invention breaks through the traditional model of "agricultural planting and food processing operating independently," possessing outstanding substantive features and significant progress. It overcomes the shortcomings of existing research methods, such as unclear screening processes for specialized flour, reliance on market-regulated raw material supply, and a lack of exploratory work on fundamental aspects. This invention provides a method for screening and preparing specialized flour for Lanzhou beef noodles, detailing the screening process and addressing the pain points of raw material dependence (according to the "Lanzhou Beef Noodle Industry Development Report," the local flour self-sufficiency rate is less than 10%, procurement costs account for more than 35% of noodle shop operating costs, and quality fluctuations affect brand reputation) and quality standards (flour quality varies widely in the market, and the demand for specialized flour is strong (search volume for "Lanzhou ramen flour" on a certain e-commerce platform has increased by 200% annually).

[0033] Currently, authoritative databases such as CNKI have not yielded any research findings on the targeted selection of wheat varieties specifically for Lanzhou beef noodles. While journals such as *Grains and Oils* in the food processing field have addressed "specialty flour development," these studies largely rely on commercially available general-purpose strong-gluten flour, lacking a systematic study on the underlying logic of "variety characteristics at the planting end and quality requirements at the processing end." Against this backdrop, this invention is the first to deeply couple wheat variety selection with specialty flour development. Focusing on the unique quality requirements of Lanzhou beef noodles—"chewy, smooth, and as fine as hair"—it conducts targeted breeding of high-quality spring wheat varieties and the corresponding development of specialty flour. This innovation not only fills a gap in the field but also has urgent practical significance for promoting localized raw material supply and quality upgrading in the Lanzhou beef noodle industry.

[0034] (1) Invention and development process

[0035] Step 1: Preliminary Research. Research and understand the key factors affecting the quality of Lanzhou beef noodle flour, such as wheat variety, growing environment, cultivation measures, processing technology, and flour blending, to understand the factors influencing wheat and flour quality. This is achieved through market research (…). Figure 3 The best flour for Lanzhou beef noodles was determined through methods such as research and consultation. Market flour quality ranges were investigated and tested (Table 1). The quality requirements for Lanzhou beef noodle flour were established, highlighting the specific requirements for "gluten balance"—it must meet the basic standards of ≥25% wet gluten and ≥12% protein, while also achieving a certain range of tensile strength and extensibility in the dough to balance "stretchability" and "chewiness."

[0036] Table 1 Quality characteristic ranges of major ramen noodle powders on the market

[0037]

[0038] Step two, wheat variety introduction. About 20-30 popular medium-strong gluten and strong gluten spring wheat varieties will be introduced from Gansu, Ningxia, Xinjiang, Qinghai, and other regions. Comparative and screening trials of spring wheat varieties will be conducted in the core wheat-growing areas of Yongdeng County and Gaolan County in Lanzhou City, using the local main varieties as controls.

[0039] Step 3, Cultivation Measures. Before wheat sowing, conduct germination tests to determine the thousand-grain weight, and adjust the sowing rate for each variety to approximately 500,000 plants per mu (667 square meters). Spring wheat is sown from mid to late March (winter wheat from late September to early October). During the wheat's growth period, irrigate three times: during the seedling stage, flowering stage, and grain-filling stage, with an irrigation volume of approximately 20-30 cubic meters per mu. Record the plant height, SPAD value, leaf area index, dry matter, and other growth indicators of wheat during key growth stages. Note: (Plot area 15-30 square meters, 3 replicates, manual broadcasting and manual sickle harvesting; to reduce yield errors caused by the edge-row advantage of different varieties, actual yield calculation is required for each plot).

[0040] Step four, field management. Hot and dry winds are common during the wheat grain-filling stage. A "one-spray-three-prevention" approach should be used to control pests and diseases and promote growth. During the wheat ripening period, close monitoring of the weather is crucial to prevent continuous rainfall or other extreme weather events from affecting the harvest. Preparations for harvesting should be made in advance. (Continuous rainfall can cause wheat grains to germinate, reducing flour quality.)

[0041] Step 5: Wheat Grain Processing. After manual harvesting, the wheat with stalks is taken to a drying shed (with a flat surface and an area of ​​no less than 300 square meters). The harvested wheat is threshed using a specialized grain threshing machine. After threshing, impurities are removed using sieves, winnowing baskets, and other tools, followed by sun-drying. Grain Quality Testing. The dried seeds are weighed and tested, and then sent to a qualified testing center for wheat quality assessment.

[0042] Step Six, Flour Processing. Pack the harvested wheat grains into mesh bags, ensuring the storage area is well-ventilated. Because the harvest quantity of each wheat variety is limited, to prevent flour mixing, manual washing and moistening are performed. The moistened wheat is then ground separately (wheat cleaning → moisture adjustment → milling → post-processing and blending). The milling machine is thoroughly cleaned before moving on to the next variety. The rheological properties of the milled flour are then tested.

[0043] Step Seven, Sensory Evaluation. Sensory testing is conducted on high-quality wheat and flour. A master chef specializing in Lanzhou beef noodles is invited to demonstrate the process, identifying suitable flours for the noodles. The public is invited to provide sensory evaluations of the noodles, using commercially available Lanzhou beef noodle flour as a benchmark. Flour is then selected based on sensory comparisons and suitability for processing, and blending trials are conducted. Flour Quality Testing. The preliminarily selected flour is sent to a testing institution for rheological analysis to determine the specific flour suitable for Lanzhou beef noodles.

[0044] Step 8, Market Testing. Conduct market testing and promote the selected flour in noodle shops.

[0045] (2) Achieved creative technical effects

[0046] This invention innovates the entire chain from "market research → variety selection → standardized planting → special flour selection → industrial production," deeply integrating the core requirements of Lanzhou beef noodle origin standards for raw material quality, regional adaptability, and industry standardization. In solving the technical challenges of special flour, it achieves multi-dimensional creative technical effects.

[0047] ① Anchoring to the core requirements of origin standards, breaking through the technological gap between "variety-flour-industry".

[0048] The Lanzhou beef noodle origin standard clearly requires that the special flour be adapted to the processing characteristics of "chewy, smooth, and hair-thin" noodles, and prioritizes the stability and safety of local raw material supply. In existing technologies, there has long been a technological disconnect between agricultural planting and food processing, resulting in special flour either relying on general-purpose strong-gluten wheat from other regions (whose quality fluctuates and does not meet the origin standard) or using local varieties that are unsuitable for the noodle-making process. This invention closely adheres to the origin standard (the inventor has formulated the origin standard, see...). Figure 3 This invention establishes for the first time a correlation system between wheat variety, flour quality phenotype, and noodle processing performance, fully meeting the special requirements of the place of origin for "gluten balance". It can achieve a balance between high extensibility and chewy texture of dough without the addition of chemical extenders, completely solving the industry pain points of "fluctuations in the quality of flour from other places" and "incompatibility with local varieties". It realizes the technological leap of special flour from "reliance on raw materials" to "precise local supply", providing support for core raw materials.

[0049] ② Adhere to local ecological and industrial standards to build a closed loop for localized planting and processing.

[0050] The localized production of Lanzhou beef noodles requires specialized raw materials to be compatible with a standardized planting and processing system to ensure controllable quality throughout the entire production cycle. This invention strictly adheres to the "localization and standardization" industry guidelines in the production area standards. Through a standardized planting model of "unified varieties, unified technology, and unified procurement," it collaborates with enterprises and large-scale growers to establish dedicated wheat planting bases of over 10,000 mu (approximately 667 hectares), significantly increasing the local self-sufficiency rate of flour for Lanzhou beef noodles, reducing raw material procurement costs, and further improving the local supply chain through "planting-side" processing. Processing end The demand linkage mechanism of "catering end" has enabled the full-cycle control of flour quality from field to table, completely reversing the situation of "raw material transfer leading to industry passivity" and providing a solid guarantee for the large-scale and branded development of the industry under the production area standard.

[0051] ③ Align with the green upgrading direction of production area standards to create dual economic and social value.

[0052] Lanzhou Beef Noodle Origin Standard ( Figure 4 This invention encourages the industry to upgrade towards "green, healthy, and additive-free" practices, while strengthening the regional brand attribute of "Lanzhou beef noodles made with Lanzhou wheat." Focusing on origin standards and consumption upgrade trends, this invention promotes the Lanzhou beef noodle industry to fully comply with the "green food" requirements of origin standards through targeted breeding of varieties (such as "Longchun 48," which naturally possesses high gluten strength and low dependence on extensibility agents). This ensures that the special flour, without the addition of chemical agents such as potash, meets these requirements. At the societal level, strengthening the regional brand loop of "Lanzhou beef noodles made with Lanzhou wheat" enhances the industrial added value of this national intangible cultural heritage, achieving synergistic development of "agricultural efficiency, industrial upgrading, and cultural empowerment." It provides a replicable technological paradigm for the deep integration of specialty food industries and agriculture under the guidance of origin standards.

[0053] These technological effects not only precisely meet the core requirements of the Lanzhou beef noodle origin standard, but also stem from the innovative integration of the entire chain of "variety selection-planting-processing-industry demand" in this invention. It not only solves the technical problems that the industry has long struggled with, but also promotes the full implementation of the origin standard through multiple breakthroughs in quality stability, industrial autonomy and green upgrading, fully demonstrating the creative value of the invention.

[0054] Using medium-strong and strong gluten spring wheat varieties as raw materials, this study investigates the impact of wheat flour characteristics on the quality of Lanzhou beef noodles. The correlation between basic physicochemical properties, flour extensibility, gelatinization properties, amylose content, total starch content, various protein components, and the sensory quality and varietal characteristics of Lanzhou beef noodles was explored. Through extensive variety screening and field trials, high-quality spring wheat varieties suitable for Lanzhou beef noodle production were selected. These varieties should possess high gluten strength, good extensibility and elasticity, and stable quality performance. The selected spring wheat varieties should be able to be processed into high-quality flour that meets the standards for Lanzhou beef noodle production. This flour should have good water absorption and retention properties, enabling the production of chewy, smooth, and uniquely flavorful noodles. The selected high-quality spring wheat varieties and their supporting flour processing technologies will be transformed into practical productivity, promoting their widespread application in the Lanzhou beef noodle industry. This includes establishing wheat planting demonstration bases to promote the planting of high-quality spring wheat varieties; collaborating with flour processing enterprises to develop and promote Lanzhou beef noodle-specific flour products; and holding tasting events to enhance the market awareness and recognition of the products. Provide planting technology training and guidance to help farmers master the planting and management techniques of high-quality spring wheat; establish stable sales channels to ensure farmers can obtain reasonable returns; explore and organize the historical and cultural background of Lanzhou beef noodles to strengthen brand building and promotion; and hold related cultural activities, such as the Lanzhou Beef Noodle Culture Festival, to enhance the popularity and influence of Lanzhou beef noodles. Select the appropriate wheat flour specifications for making Lanzhou beef noodles.

[0055] (1) The expected benefits and commercial value of the technical solution of this invention after transformation are as follows:

[0056] After the technical solution of this invention is transformed, it can realize significant economic benefits, industrial upgrading value and brand culture value. Its commercial success is directly due to the innovation of its technical features and is creative.

[0057] ① Core technological features (the core innovations that support commercial success)

[0058] The introduction of high-yield and high-quality medium- and strong gluten wheat varieties such as "Ningchun 64" and "Longchun 48" addresses the core issues of low yield and insufficient gluten in local Lanzhou varieties, thus meeting the standards for special flour for beef noodles.

[0059] Integrated cultivation technologies: Integrating water and fertilizer management, green pest and disease control, and other technologies ensures that the advantages of the varieties are fully utilized, achieving stable and high yields with controllable quality. A collaborative "government + research institution + cooperative + farmer" model is established to rapidly transform technological achievements and ensure the large-scale implementation of varieties and technologies.

[0060] ② Expected returns (directly derived from technical features)

[0061] a. Increased planting income for farmers

[0062] Increased yield and income: With technical support, the yield per mu (a Chinese unit of area, approximately 0.067 hectares) reaches 500-600 kg, an increase of 10-15% compared to local traditional varieties. Based on a promotion area of ​​50,000 mu, this translates to an annual increase in wheat production of 2.5-3.75 million kg, resulting in an average increase in income of over 200 yuan per mu for farmers. Premium profits: High-gluten wheat flour meets the specific requirements for beef noodle soup, commanding a higher purchase price than ordinary wheat, further enhancing farmers' planting benefits.

[0063] b. Benefits from reduced costs on the industrial side

[0064] Lanzhou has achieved self-sufficiency in high-gluten wheat, replacing flour from other regions and imports, reducing transportation and distribution costs, and is expected to lower raw material costs for the beef noodle industry by 15-20%. Stable quality and profits: Standardized cultivation techniques ensure uniform flour quality, reducing quality control costs and loss rates for food processing enterprises.

[0065] ③ Commercial value (long-term value release driven by technological features)

[0066] a. Economic and commercial value

[0067] Developing a distinctive industrial chain: A localized industrial chain will be established, encompassing "high-quality wheat planting → specialized flour processing → Lanzhou beef noodle production," expected to generate over 100 million yuan in output value and cultivate leading local flour processing enterprises. Leveraging technological advantages, the "Lanzhou Beef Noodle Special Local Wheat Flour" brand will be established to capture regional market share, while also expanding into the market for high-gluten food ingredients such as bread and ramen noodles.

[0068] b. Industry and Brand Value

[0069] Agricultural industry upgrading: Promoting the transformation of wheat planting in Lanzhou from "low-yield conventional varieties" to "high-yield and high-quality specialized varieties," increasing the coverage rate of improved varieties to 100%, and significantly improving agricultural production efficiency. Cultural brand empowerment: Realizing the regional brand closed loop of "Lanzhou beef noodles use Lanzhou wheat," strengthening the regional attributes of the national intangible cultural heritage, and enhancing the core competitiveness and cultural added value of the Lanzhou beef noodle brand.

[0070] c. Social and strategic value

[0071] Ensuring food security: Implementing the "storing grain through technology" strategy, we will improve Lanzhou's grain yield per unit area and self-sufficiency capacity, reducing dependence on raw materials from other regions. Through technical training and large-scale planting, we will boost farmers' income and agricultural efficiency, promoting the construction of beautiful villages and high-quality agricultural development.

[0072] ④ Creative Argumentation

[0073] The commercial success of this invention does not stem from external factors such as market promotion or policy support, but rather from the direct effect of its technological features. The superior variety selection technology solved the core problem of "raw material compatibility," the supporting cultivation technology solved the problem of "dual guarantee of yield and quality," and the collaborative promotion technology solved the problem of "large-scale implementation." It is these technological innovations that collectively broke through the bottleneck of strong gluten wheat cultivation in Lanzhou, enabling a shift from "raw material dependence" to "local self-sufficiency," thereby driving increased profitability and brand value upgrades across the entire industry chain. Therefore, it possesses clear inventiveness.

[0074] (2) The technical solution of this invention fills a technical gap in the industry both domestically and internationally:

[0075] ① Filling the technological gap in the large-scale local cultivation of high-gluten wheat specifically for beef noodle soup

[0076] Existing technologies focus on the cultivation of general-purpose strong gluten wheat, neglecting targeted variety selection and cultivation technology research for the quality standards of Lanzhou beef noodle flour (wet gluten ≥32%, protein ≥14%). This has resulted in a long-term reliance on external sources for beef noodle raw materials and unstable flour quality. This invention, guided by the needs of the beef noodle industry, establishes a closed-loop technology system of "variety selection - standardized cultivation - quality control," filling the gap in the precise matching of domestic and international "specialty food industry needs with local agricultural technologies."

[0077] ② Fill the gap in the localized and efficient production of specialty flour.

[0078] Currently, the flour used for Lanzhou beef noodles mainly comes from Xinjiang, Ningxia, and Wuwei. The procurement of this flour is primarily a market-driven process by noodle shops, resulting in inconsistent flour quality and negatively impacting the taste and brand image of the noodles. This invention will utilize a specialized spring wheat variety and conduct blending research to standardize the production of flour suitable for Lanzhou beef noodles, ensuring flour quality and enhancing market recognition.

[0079] (3) The technical solution of the present invention solves a technical problem that people have long wanted to solve but have never been able to solve successfully:

[0080] For a long time, Lanzhou beef noodles, as a national intangible cultural heritage and a core brand of the city, have relied heavily on special high-gluten flour with a protein content of ≥14% and a wet gluten content of ≥32% for their core quality of "chewy and smooth". However, this demand has always faced two major technical bottlenecks that are difficult to solve: First, existing technology focuses on the planting of general high-gluten wheat and has not carried out targeted variety screening and supporting cultivation technology research and development for the specific quality standards of beef noodle flour. As a result, local areas cannot cultivate suitable high-gluten wheat varieties, and special flour has long relied on imports from Xinjiang, Ningxia, Wuwei and other places. This has increased distribution costs and caused fluctuations in flour quality due to the scattered production areas and inconsistent control standards, which directly affects the stability of the taste of the noodles and the brand reputation. Second, there is a lack of standardized production technology system for special flour in the local area. Flour procurement is mostly carried out by noodle shops in a market-oriented and scattered manner. There are no unified standards for variety matching, flour blending process and quality control, which further aggravates the problem of unstable quality and has become a key pain point restricting the upgrading of the Lanzhou beef noodle industry and the deep cultivation of the brand.

[0081] This invention precisely addresses the aforementioned long-standing technical challenges, achieving breakthroughs through two core technological innovations: firstly, it is guided by the needs of the beef noodle industry, establishing a "specialized variety targeted screening" system. Standardized cultivation The closed-loop technology system of "full-process quality control" has, for the first time, specifically cultivated a strong gluten wheat variety adapted to the local ecology and meeting the special standards for Lanzhou beef noodles. On the other hand, it has innovated a localized and standardized production model for special flour, achieving efficient local production and consistent quality of special flour through research on the planting of special spring wheat varieties and flour blending technology. This technical solution has completely changed the situation where Lanzhou beef noodle special flour had long relied on other regions and the quality was difficult to guarantee. It has successfully solved this technical problem that had plagued the industry's development and that people had longed to overcome but had never succeeded in, providing core technical support for the high-quality development of the Lanzhou beef noodle industry.

[0082] (4) The technical solution of the present invention overcomes technical bias:

[0083] ①Specific manifestations of core technology bias

[0084] For a long time, technical personnel in Lanzhou have held two common perceptions that deviate from objective facts, resulting in significant technical biases: The technical community generally believes that Lanzhou's arid, locally saline-alkali, and diurnal temperature variations make "monk's head" wheat, with its high gluten content and ability to prevent clouding in noodle soup, a traditional high-quality raw material, but its extremely low yield makes it unsuitable for processing. Currently, the market cannot find high-gluten wheat that meets the standards for Lanzhou beef noodles, therefore, the development of specialized varieties and cultivation techniques in the region has been abandoned, with a default reliance on imported raw materials.

[0085] There is a widespread prejudice in the industry that "general-purpose strong gluten wheat planting technology does not require targeted optimization," ignoring the special requirements of beef noodle flour for variety characteristics and cultivation processes. Targeted variety screening and standardized cultivation technology research have not been carried out, resulting in local planting remaining at the level of low-yield conventional varieties, and the production of specialty flour has been blank for a long time.

[0086] ② This invention overcomes technical bias and innovates technical means.

[0087] We proactively introduced high-quality medium- and strong-gluten wheat varieties from both within and outside the province, and conducted adaptive screening based on local ecological conditions. For the first time in Lanzhou, we achieved stable and high yields of strong-gluten wheat that meet the standards for Lanzhou beef noodles, proving that the local ecology is fully suitable for the cultivation of specialized varieties. We established a closed-loop technical system of "targeted screening for Lanzhou beef noodle standards - localized standardized cultivation - full-process quality control," and simultaneously conducted research and standardized production of specialized spring wheat flour, solving the core problem that general techniques cannot guarantee the stability of flour quality.

[0088] ③ The creative value brought about by overcoming technological bias

[0089] It is precisely by overcoming the aforementioned technological biases that this invention has broken through the industry bottleneck of Lanzhou beef noodle flour's long-term reliance on external sources and unstable quality, achieving a technological leap of "precise alignment between the needs of the specialty food industry and local agricultural technology." This innovation, which abandons traditional misconceptions and adopts a neglected technological path, not only solves long-standing technical problems but also promotes the upgrading of Lanzhou's agricultural planting structure and the high-quality development of the beef noodle industry. It fully demonstrates outstanding substantive characteristics and significant progress, and possesses the inventiveness required by patent law. Attached Figure Description

[0090] Figure 1 This is a flowchart of the screening method for special flour for Lanzhou beef noodles provided in an embodiment of the present invention.

[0091] Figure 2 This is a structural block diagram of the screening system for Lanzhou beef noodle special flour provided in an embodiment of the present invention.

[0092] Figure 3 This is a flour market research chart provided in an embodiment of the present invention.

[0093] Figure 4 This is a standard specification diagram of spring wheat production area for Lanzhou beef noodles, formulated by the patent applicant, provided in this embodiment of the invention.

[0094] Figure 5 This is a technical roadmap provided by an embodiment of the present invention.

[0095] Figure 6 This is a diagram of the wheat germination process provided in an embodiment of the present invention.

[0096] Figure 7 This is a schematic diagram of field planting provided in an embodiment of the present invention.

[0097] Figure 8 This is a diagram illustrating the wheat variety screening process provided in an embodiment of the present invention.

[0098] Figure 9 This is a graph showing the change in dry matter content of wheat varieties provided in an embodiment of the present invention.

[0099] Figure 10 This is a yield chart of different wheat varieties provided in the embodiments of the present invention.

[0100] Figure 11 This is a circular clustering heatmap of various indicators of wheat varieties provided in the embodiments of the present invention.

[0101] Figure 12 This is a diagram of the flour production process provided in an embodiment of the present invention.

[0102] Figure 13 This is an illustration of Lanzhou beef noodle flour mixing and a tasting event provided in an embodiment of the present invention.

[0103] Figure 14 This is an image showing the application effect of the special Lanzhou beef noodle flour, after being mixed with other ingredients, in a noodle shop, according to an embodiment of the present invention. Detailed Implementation

[0104] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0105] like Figure 1 As shown in the figure, the screening method for special flour for Lanzhou beef noodles provided by this embodiment of the invention includes the following steps:

[0106] S101, Construct a screening system with the goal of adapting to Lanzhou beef noodle processing, and conduct multi-stage evaluations on different spring wheat varieties in sequence. The multi-stage evaluation includes at least field physiological trait evaluation, grain physicochemical quality evaluation, flour rheological properties evaluation, and noodle processing behavior evaluation.

[0107] S102, by performing correlation analysis on the evaluation results of each stage, wheat varieties that meet the processing requirements of Lanzhou beef noodles in terms of tensile continuity, rebound stability and noodle forming consistency are selected, and the corresponding special flour is determined accordingly.

[0108] The field physiological trait evaluation provided in this embodiment of the invention includes at least recording plant height, leaf chlorophyll content, leaf area index, and dry matter accumulation during the key growth stages of wheat, which is used to characterize the growth consistency and maturity stability of different varieties.

[0109] The physicochemical quality evaluation of wheat grains provided in this embodiment of the invention includes threshing, removing impurities, and drying wheat grains, and then testing the thousand-grain weight, bulk density, and protein quality-related indicators to eliminate wheat varieties that do not have a stable milling foundation.

[0110] This invention provides a method for determining the suitability of flour for Lanzhou beef noodles. Based on the correspondence between the rheological properties of flour and the processing behavior of Lanzhou beef noodles, the method determines whether the flour is suitable for processing Lanzhou beef noodles. The determination includes at least the following:

[0111] The dough formation characteristics, extensibility, and resilience of flour were tested.

[0112] Under the same ramen-making process conditions, the dough made from the flour was stretched, and its continuous tensile properties and tendency to break were observed.

[0113] The test results were matched with the requirements for the synergy of gluten strength and toughness in the noodle processing process, which served as the basis for determining whether the noodles were suitable for Lanzhou beef noodles.

[0114] The flour rheological property testing provided in this embodiment of the invention includes characterizing dough formation time, stabilization time and softening trend, which is used to reflect the flour's ability to maintain its structure during repeated stretching processes.

[0115] The evaluation of ramen processing behavior provided in this embodiment of the invention is based on the ramen-making operation completed by professional ramen makers under the same process conditions, and a comprehensive judgment is made by combining the consistency of the noodle appearance and the elasticity of the texture.

[0116] like Figure 2 As shown in the figure, the screening system for special flour for Lanzhou beef noodles provided in this embodiment of the invention includes:

[0117] The multidimensional evaluation module is used to evaluate the field physiological traits, grain physicochemical quality, and flour rheological properties of different wheat varieties.

[0118] The processing adaptability determination module is used to perform correlation analysis between the rheological properties of flour and the processing behavior of ramen noodles, and output the adaptability determination results.

[0119] The decision screening module is used to determine the special flour that can be used for processing Lanzhou beef noodles based on the suitability assessment results.

[0120] The market validation module is used to put the selected special flour into actual noodle shops and to revise the selection results based on market feedback.

[0121] The multidimensional evaluation module provided in this embodiment of the invention includes a field data acquisition unit for recording physiological indicators of wheat during key growth stages.

[0122] The processing adaptability determination module provided in this embodiment of the invention includes a flour rheology detection unit and a ramen processing behavior evaluation unit.

[0123] Specific implementation of the present invention:

[0124] (1) Invention and development process

[0125] Step 1: Preliminary Research. Research and understand the key factors affecting the quality of Lanzhou beef noodle flour, such as wheat variety, growing environment, cultivation measures, processing technology, and flour blending, to understand the factors influencing wheat and flour quality. This is achieved through market research (…). Figure 3 The best flour for Lanzhou beef noodles was determined through methods such as research and consultation. Market flour quality ranges were investigated and tested (Table 1). The quality requirements for Lanzhou beef noodle flour were established, highlighting the specific requirements for "gluten balance"—it must meet the basic standards of ≥25% wet gluten and ≥12% protein, while also achieving a certain range of tensile strength and extensibility in the dough to balance "stretchability" and "chewiness."

[0126] Table 1 Quality characteristic ranges of major ramen noodle powders on the market

[0127]

[0128] Step two, wheat variety introduction. About 20-30 popular medium-strong gluten and strong gluten spring wheat varieties will be introduced from Gansu, Ningxia, Xinjiang, Qinghai, and other regions. Comparative and screening trials of spring wheat varieties will be conducted in the core wheat-growing areas of Yongdeng County and Gaolan County in Lanzhou City, using the local main varieties as controls.

[0129] Step 3, Cultivation Measures. Before wheat sowing, conduct germination tests to determine the thousand-grain weight, and adjust the sowing rate for each variety to approximately 500,000 plants per mu (667 square meters). Spring wheat is sown from mid to late March (winter wheat from late September to early October). During the wheat's growth period, irrigate three times: during the seedling stage, flowering stage, and grain-filling stage, with an irrigation volume of approximately 20-30 cubic meters per mu. Record the plant height, SPAD value, leaf area index, dry matter, and other growth indicators of wheat during key growth stages. Note: (Plot area 15-30 square meters, 3 replicates, manual broadcasting and manual sickle harvesting; to reduce yield errors caused by the edge-row advantage of different varieties, actual yield calculation is required for each plot).

[0130] Step four, field management. Hot and dry winds are common during the wheat grain-filling stage. A "one-spray-three-prevention" approach should be used to control pests and diseases and promote growth. During the wheat ripening period, close monitoring of the weather is crucial to prevent continuous rainfall or other extreme weather events from affecting the harvest. Preparations for harvesting should be made in advance. (Continuous rainfall can cause wheat grains to germinate, reducing flour quality.)

[0131] Step 5: Wheat Grain Processing. After manual harvesting, the wheat with stalks is taken to a drying shed (with a flat surface and an area of ​​no less than 300 square meters). The harvested wheat is threshed using a specialized grain threshing machine. After threshing, impurities are removed using sieves, winnowing baskets, and other tools, followed by sun-drying. Grain Quality Testing. The dried seeds are weighed and tested, and then sent to a qualified testing center for wheat quality assessment.

[0132] Step Six, Flour Processing. Pack the harvested wheat grains into mesh bags, ensuring the storage area is well-ventilated. Because the harvest quantity of each wheat variety is limited, to prevent flour mixing, manual washing and moistening are performed. The moistened wheat is then ground separately (wheat cleaning → moisture adjustment → milling → post-processing and blending). The milling machine is thoroughly cleaned before moving on to the next variety. The rheological properties of the milled flour are then tested.

[0133] Step Seven, Sensory Evaluation. Sensory testing is conducted on high-quality wheat and flour. A master chef specializing in Lanzhou beef noodles is invited to demonstrate the process, identifying suitable flours for the noodles. The public is invited to provide sensory evaluations of the noodles, using commercially available Lanzhou beef noodle flour as a benchmark. Flour is then selected based on sensory comparisons and suitability for processing, and blending trials are conducted. Flour Quality Testing. The preliminarily selected flour is sent to a testing institution for rheological analysis to determine the specific flour suitable for Lanzhou beef noodles.

[0134] Step 8, Market Testing. Conduct market testing and promote the selected flour in noodle shops.

[0135] (2) Achieved creative technical effects

[0136] This invention innovates the entire chain from "market research → variety selection → standardized planting → special flour selection → industrial production," deeply integrating the core requirements of Lanzhou beef noodle origin standards for raw material quality, regional adaptability, and industry standardization. In solving the technical challenges of special flour, it achieves multi-dimensional creative technical effects.

[0137] ① Anchoring to the core requirements of origin standards, breaking through the technological gap between "variety-flour-industry".

[0138] The Lanzhou beef noodle origin standard clearly requires that the special flour be adapted to the processing characteristics of "chewy, smooth, and hair-thin" noodles, and prioritizes the stability and safety of local raw material supply. In existing technologies, there has long been a technological disconnect between agricultural planting and food processing, resulting in special flour either relying on general-purpose strong-gluten wheat from other regions (whose quality fluctuates and does not meet the origin standard) or using local varieties that are unsuitable for the noodle-making process. This invention closely adheres to the origin standard (the inventor has formulated the origin standard, see...). Figure 3 This invention establishes for the first time a correlation system between wheat variety, flour quality phenotype, and noodle processing performance, fully meeting the special requirements of the place of origin for "gluten balance". It can achieve a balance between high extensibility and chewy texture of dough without the addition of chemical extenders, completely solving the industry pain points of "fluctuations in the quality of flour from other places" and "incompatibility with local varieties". It realizes the technological leap of special flour from "reliance on raw materials" to "precise local supply", providing support for core raw materials.

[0139] ② Adhere to local ecological and industrial standards to build a closed loop for localized planting and processing.

[0140] The localized production of Lanzhou beef noodles requires specialized raw materials to be compatible with a standardized planting and processing system to ensure controllable quality throughout the entire production cycle. This invention strictly adheres to the "localization and standardization" industry guidelines in the production area standards. Through a standardized planting model of "unified varieties, unified technology, and unified procurement," it collaborates with enterprises and large-scale growers to establish dedicated wheat planting bases of over 10,000 mu (approximately 667 hectares), significantly increasing the local self-sufficiency rate of flour for Lanzhou beef noodles, reducing raw material procurement costs, and further improving the local supply chain through "planting-side" processing. Processing end The demand linkage mechanism of "catering end" has enabled the full-cycle control of flour quality from field to table, completely reversing the situation of "raw material transfer leading to industry passivity" and providing a solid guarantee for the large-scale and branded development of the industry under the production area standard.

[0141] ③ Align with the green upgrading direction of production area standards to create dual economic and social value.

[0142] Lanzhou Beef Noodle Origin Standard ( Figure 4This invention encourages the industry to upgrade towards "green, healthy, and additive-free" practices, while strengthening the regional brand attribute of "Lanzhou beef noodles made with Lanzhou wheat." Focusing on origin standards and consumption upgrade trends, this invention promotes the Lanzhou beef noodle industry to fully comply with the "green food" requirements of origin standards through targeted breeding of varieties (such as "Longchun 48," which naturally possesses high gluten strength and low dependence on extensibility agents). This ensures that the special flour, without the addition of chemical agents such as potash, meets these requirements. At the societal level, strengthening the regional brand loop of "Lanzhou beef noodles made with Lanzhou wheat" enhances the industrial added value of this national intangible cultural heritage, achieving synergistic development of "agricultural efficiency, industrial upgrading, and cultural empowerment." It provides a replicable technological paradigm for the deep integration of specialty food industries and agriculture under the guidance of origin standards.

[0143] These technological effects not only precisely meet the core requirements of the Lanzhou beef noodle origin standard, but also stem from the innovative integration of the entire chain of "variety selection-planting-processing-industry demand" in this invention. It not only solves the technical problems that the industry has long struggled with, but also promotes the full implementation of the origin standard through multiple breakthroughs in quality stability, industrial autonomy and green upgrading, fully demonstrating the creative value of the invention.

[0144] Figure 5 Technology Roadmap

[0145] Example 1

[0146] Germination test: The experiment was conducted in December 2024 at the laboratory of the Lanzhou Agricultural Science and Technology Research and Extension Center. Plump and uniform seeds were selected, washed with distilled water, treated with 75% alcohol, soaked in 3.5% sodium hypochlorite solution for 20 minutes, and finally washed multiple times with sterile distilled water. They were then placed on a sterile operating table to air dry naturally for later use. Thirty plump and uniform seeds were taken from each pretreated treatment, with each treatment repeated three times. Germination was defined as when the embryo reached half the seed length or the radicle reached the seed length. After 7 days of cultivation, the germination rate was calculated, root length and shoot length were measured, and the fresh weight of roots and shoots was weighed. After drying in an oven to constant weight, the dry weight of roots and shoots was measured. The test seeds were 26 introduced medium-strong and strong gluten spring wheat varieties from multiple spring wheat producing areas in Gansu, Ningxia, and Xinjiang provinces (Table 2).

[0147] Table 2. Strong gluten and medium-gluten spring wheat varieties tested.

[0148]

[0149] Figure 6 wheat germination process

[0150] Germination tests were conducted on the introduced wheat varieties, and germination rate, root length, and shoot length were measured (Table 3). The germination rate of all introduced seeds was higher than the national standard of 86%, and all met the seed standards. Germination varied among different varieties, with an average germination rate of 0.91% and a coefficient of variation of only 6.59%, indicating that the germination rate of this variety was relatively stable and of a high overall level. Regarding morphological indicators, the average root length was 13.25 cm, and the average shoot length was 14.92 cm, with coefficients of variation of 20.23% and 13.47%, respectively, showing better stability in shoot length. The average values ​​of root fresh weight, shoot fresh weight, root dry weight, and shoot dry weight were 0.38 g, 0.46 g, 0.08 g, and 0.15 g, respectively. The coefficient of variation for root fresh weight reached 36.84%, and the coefficient of variation for shoot dry weight was even higher at 53.33%, indicating that these two indicators fluctuated significantly among different samples. In contrast, the coefficients of variation for shoot fresh weight and root dry weight were relatively low, showing better stability. In summary, the introduced varieties have a stable and high germination rate, and their bud indicators such as bud length and fresh bud weight are also quite impressive in terms of growth performance and stability.

[0151] Table 3 Germination Indicators of Wheat Varieties

[0152]

[0153]

[0154] Explanation of Embodiment Two. To enable those skilled in the art to fully understand how the present invention is specifically implemented, this section provides an explanation of the embodiments that elaborate on the technical solutions of the claims.

[0155] Screening test of wheat varieties for Lanzhou beef noodles

[0156] 1. Materials and Methods

[0157] 1.1 Overview of the Pilot Zone

[0158] The experiment was conducted in 2025 in Tumenchuan Village, Longquansi Town, Yongdeng County, Lanzhou City (36°50'49"N, 103°47'89"E). The experimental area is located at an altitude of 1918m, with an average annual rainfall of 260mm, an average annual temperature of around 6℃, and a frost-free period of 136 days. In 2025, the rainfall during the wheat growing season in the experimental area exceeded 300mm. The experimental area is irrigated, and the previous crop was maize. Natural conditions are favorable, and soil fertility is shown in Table 4. The irrigation volume was 1800m³. 3 ·hm -2 Irrigation is carried out in three stages: 30% during the jointing stage, 40% during the booting stage, and 30% during the grain-filling stage.

[0159] Table 4. Soil nutrient characteristics of the experimental area

[0160]

[0161] 1.2 Test Materials

[0162] 26 spring wheat varieties (see Table 2)

[0163] 1.3 Experimental Design

[0164] 26 varieties, 3 replicates, randomized block design, plot area 5.5 × 6 = 33m² 2 The wheat seedling density was set at 500,000 plants per mu (based on the germination rate and thousand-grain weight calculations for each variety in Example 1). The experimental plots had protective rows 0.5m wide, and the plots were surrounded by 1-meter-wide protective rows. See the field planting diagram below. Figure 7 Sowing took place on March 21st, and harvesting on July 31st. All sowing and harvesting were done manually, with each crop harvested individually. The operational process is detailed below. Figure 8 .

[0165] 2 Results and Analysis

[0166] 2.1 Main agronomic traits of wheat varieties

[0167] 2.1.1 Changes in dry matter content of wheat varieties

[0168] Significant varietal differences exist in the dry matter accumulation per plant among these wheat varieties, ranging from 1.83g (Longchun 30) to 8.07g (Ningchun 64). Varieties such as Jiuchun 7, Hechun 213, Linmai 37, and Longchun 48 have dry matter accumulation exceeding 5g per plant, indicating high accumulation efficiency. Varieties like Longchun 30 and Ganyu 8 have dry matter accumulation below 3.5g per plant, showing relatively weaker accumulation capacity. Analysis of dry matter composition shows that stems, spikelets, and grains constitute the main components of dry matter per plant. Varieties with higher dry matter content, such as Ningchun 64, Longchun 48, and Hechun 213, also have higher grain yields, while lower dry matter content is detrimental to grain yield. This difference provides a reference for screening, genetic research, and cultivation optimization of wheat varieties based on dry matter accumulation characteristics. Figure 9 Dry matter variation of wheat varieties

[0169] 2.1.2 Changes in agronomic morphological indicators of wheat varieties

[0170] From the perspective of comprehensive agronomic traits, these wheat varieties show significant differences in growth period, plant height, stem diameter, ear traits, and thousand-grain weight. The growth period ranges from 99 to 119 days; plant height ranges from 70.20 to 113.80 cm, with Dingmai 48, Dingmai 49, Dingchun 2, and Xiyoumai 1 all exceeding 1 m in height; stem diameter ranges from 2.68 to 4.33 mm, with Yongliang 15 having the smallest stem diameter and Ningchun 62 having the largest, followed by Hechun 213 and Ningchun 64; ear length, spikelet number, and thousand-grain weight also exhibit obvious varietal specificity. Analysis of agronomic trait coordination shows that Wuchun 10 has a short growth period (108 days), moderate plant height (79.80 cm), and superior stem diameter (3.83 mm). Although its ear length (10.40 cm) and number of spikelets (17.33) are not outstanding, its thousand-grain weight is as high as 53.43 g, showing good coordination among growth period, plant type, and grain weight. Ningchun 64 has a growth period of 104 days, a plant height of 74.20 cm, a stem diameter of 4.10 mm, an ear length of 10.10 cm, a number of spikelets of 17.67, and a thousand-grain weight of 53.95 g, showing high matching degree among various traits. Jiuchun 7 has a growth period of 111 days, a plant height of 95.00 cm, a stem diameter of 3.90 mm, an ear length of 9.18 cm, a number of spikelets of 15.17, and a thousand-grain weight of 51.30 g, also showing relatively good agronomic trait coordination. The synergistic performance of these varieties in terms of growth period, plant type, ear structure, and grain weight provides an important reference for the selection and promotion of wheat varieties.

[0171] Table 5. Major agronomic traits of wheat varieties

[0172]

[0173]

[0174] 2.1.3 Changes in wheat variety yield

[0175] Using the locally dominant variety Yongliang 15 as a control, significant yield differences were observed among the tested wheat varieties, with up to 10 varieties showing increased yield. Ningchun 64 had the highest yield (nearly 10,000 kg·hm²). -1 The yield increase reached 37.16%; other varieties such as Longchun 49, Hechun 213, Ningchun 62, and Longchun 48 saw yield increases ranging from 8.83% to 20.53%, also showing significant yield increases; varieties such as Wuchun 12, Linmai 37, and Jiuchun 8 yielded 6000-7000 kg·hm². -1 The yield range was within the control range, with no significant difference from the control; the yields of Wuchun 10 and Dingfeng 2 were below 6000 kg·hm². -1 The yields of Dingmai 49 and Dingmai 48 are only 4000-5000 kg·hm. -1This manifests as reduced yield. In summary, varieties such as Ningchun 64 and Longchun 49 have a significant yield advantage over the control variety Yongliang 15 and can be further studied as high-yield candidate varieties. Figure 10 Yield of different wheat varieties

[0176] 2.1.4 Quality Indicators of Different Wheat Varieties

[0177] From a quality perspective, different wheat varieties showed significant differences in key quality traits such as protein content, wet gluten content, and sedimentation value. Protein content ranged from 13.50% (Ganyu 8) to 17.00% (Hechun 213); wet gluten content fluctuated between 27.60% (Longchun 46) and 36.80% (Hechun 213); sedimentation value ranged from 34.60 mL (Ganyu 8) to 63.80 mL (Hechun 213). Except for Dingchun 2 (which had insufficient grain maturity and shriveled grains), the test weight of all other varieties was above 770 g / L, with 18 varieties reaching 800 g / L. Ningchun 62 had the highest test weight at 865.00 g / L, meeting the test weight standards for strong gluten wheat. Based on the screening criteria for "high-quality strong gluten wheat" (high protein, high wet gluten, high sedimentation value, and good yield), Hechun 213 stands out, with a protein content of 17.00%, a wet gluten content of 36.80%, and a sedimentation value of 63.80mL, all of which are at a high level, while its yield is also among the top. Xiyoumai No. 1 has a protein content of 16.40%, a wet gluten content of 35.70%, and a sedimentation value of 61.40mL, but its yield is poor. Dingmai No. 49 and Dingmai No. 48, although their quality indicators are also excellent, have low yields and are not competitive.

[0178] Table 6 Quality Characteristics of Spring Wheat Varieties

[0179]

[0180]

[0181] 2.1.5 Relationship between agronomic traits, yield traits and quality of different varieties

[0182] The above indicators were standardized (some indicators were not mentioned above), and Origin was used for graphing and analysis. Figure 11As shown, different wheat varieties exhibit obvious clustering characteristics in various agronomic and quality traits. Some varieties show high positive performance in yield-related traits (such as thousand-grain weight and yield) and quality traits (such as protein and wet gluten) (red areas represent higher values). Dingmai 49, Dingmai 48, Dingchun 2, and Xiyoumai 1 belong to category 1. These varieties have relatively tall plants and strong drought resistance, but they experienced some lodging in the late grain-filling stage and were not mature enough, making them unsuitable for planting in the local irrigated areas. Ningchun, Ningchun 62, Hechun 213, Longchun 48, Longchun 49, Jiuchun 8, and Wuchun 10 belong to the same group, exhibiting high dry matter, yield, and thousand-grain weight. Ningchun 62 and Hechun 213 show good performance in yield (thousand-grain weight and yield) as well as quality indicators such as protein and wet gluten content. The clustering also reflects the concentration of these varieties in superior traits. Furthermore, varieties such as Hechun 115 and Hechun 213 demonstrate a relatively outstanding combination of yield and some quality traits. These varieties can serve as candidates for wheat varieties that combine high yield and high quality, providing a reference for wheat breeding and promotion, and helping to screen wheat varieties that meet both yield requirements and possess excellent quality.

[0183] Screening test of special flour for Lanzhou beef noodles

[0184] The content follows the wheat variety selection process, using Yongliang 15 as a control. Twelve wheat varieties with good yield and quality—Wuchun 12, Wuchun 11, Ningchun 64, Longchun 49, Hechun 213, Ningchun 62, Ningchun 61, Ganyu 8, Longchun 48, Hechun 115, Longchun 46, and Yongliang 15—were milled. Each sample yielded 40 jin (approximately 20 catties) of flour. The flour production process is as follows. Figure 12 .

[0185] Table 7 Sensory Evaluation Scores of the Ramen Process

[0186]

[0187]

[0188] Table 8 Sensory Evaluation Scores of Ramen Products

[0189]

[0190] Table 7-8 shows the sensory evaluation results of the ramen process and product. The scores of the process links show obvious stratification: Powder 2 leads with 94.95 points. Its performance in indicators such as dough difficulty, color after proofing, and stretching uniformity is excellent, and its operation adaptability is very strong. Varieties such as Longchun No. 49 (93.33) and Wuchun No. 12 (92.59) follow closely behind, with good adaptability in dimensions such as dough softness and stickiness. However, Ganyu No. 8 only scored 70.47 points. Its scores in core operation indicators such as stretching size and uniformity are low, and its process is less practical.

[0191] In the sensory evaluation of the products, the taste performance of different samples varied significantly: Powder 3 ranked first with a score of 89.34, with outstanding scores in elasticity, taste and other dimensions; Wuchun No. 11 (86.28) and Powder 4 (89.36) were in line with consumer preferences in terms of color, hardness and smoothness; however, varieties such as Hechun 213 showed a contrast of "high process score and low product score" - their process score reached 91.87, but the product score was only 78.24, indicating that the operational adaptability was not effectively translated into the final taste.

[0192] Overall, blending flour can effectively improve flour quality, and proper blending is crucial for selecting specialty flours. Blended flour samples demonstrated comprehensive advantages in both process and product aspects. Some single-variety products exhibited a mismatch between process and product evaluation. For example, varieties like Ganyu No. 8 had significant shortcomings in areas such as dough difficulty control, product elasticity, and taste. However, blending them with other flours optimized and improved both dough performance and texture.

[0193] Figure 13 Lanzhou Beef Noodle Flour Mixing and Tasting Event

[0194] The ground flour is mixed with other flours, and the mixed flours are then used to make pulled noodles. See the process below. Figure 11 Using commercially available Lanzhou beef noodle flour as a reference, and with experts conducting sensory evaluations of the noodles, a suitable blend of flours was selected for Lanzhou beef noodle quality. The blended flours were then subjected to flour rheological property testing. Based on the selected specialized noodle flours, the appropriate wheat varieties for blending were determined. The selected specialized beef noodle flours were then tested in practical applications at the customer's Lanzhou beef noodle restaurant.

[0195] They hire beef noodle chefs, use Lanzhou beef noodle soup, seasonings, and other ingredients, and use flour of their own selection as the raw material to make the noodles.

[0196] Figure 14 The effects of using specially formulated Lanzhou beef noodle flour in noodle shops.

[0197] Example 1: Adaptability Screening of Lanzhou Beef Noodles Based on Multi-Variety Comparison

[0198] In the core spring wheat planting area surrounding Lanzhou City, Gansu Province, several mainstream medium-strong and strong gluten spring wheat varieties were introduced, and local main varieties were used as controls. All varieties were planted under uniform plot conditions. Germination tests were conducted on each wheat variety before sowing, and the thousand-grain weight was measured to calculate the sowing rate, ensuring consistent seedling numbers per unit area for each variety. Irrigation management was implemented during the wheat's growth period, specifically at the seedling, flowering, and grain-filling stages. Plant height, leaf chlorophyll content, leaf area index, and dry matter accumulation were continuously recorded during key growth stages, forming a complete field growth dataset.

[0199] After maturity, each wheat variety was harvested and processed separately. The threshed, impurity-removed, and dried grains underwent physicochemical quality testing and were then processed into flour under uniform conditions. By testing the rheological properties of different flours and performing a pulling operation under uniform noodle-making conditions, it was found that some varieties exhibited characteristics of continuous stretching stability, resistance to breakage, and uniform rebound during the pulling process, which could be clearly distinguished from the control varieties. This verified the effectiveness of the multi-stage evaluation and screening mechanism in the selection of special flour for Lanzhou beef noodles.

[0200] Example 2: An Example of Synergistic Screening Based on Physiological Indicators and Grain Quality

[0201] Multiple spring wheat varieties were selected within the same ecological zone and planted under unified cultivation and management practices. During the growth period, the physiological differences among the varieties at key stages were recorded. Comparative analysis revealed that some varieties maintained leaf function for a longer period during the grain-filling stage, exhibited stable dry matter accumulation rates, and displayed significant continuity and consistency in their growth curves. This physiological data was used to initially screen out wheat varieties with large growth fluctuations and unstable maturity.

[0202] After initial screening, wheat varieties underwent grain treatment and quality testing. Varieties with stable physiological characteristics showed good balance in terms of thousand-grain weight, grain fullness, and protein quality-related indicators. Further processing into flour revealed that this type of flour exhibited good structure retention in subsequent rheological testing and noodle-making processes. This demonstrates that synergistic screening using physiological indicators and grain quality can effectively narrow down the screening range and improve the efficiency of specialty flour screening.

[0203] Example 3: An Example Based on the Correlation Analysis of Rheological Properties and Ramen Processing Behavior

[0204] Multiple flour samples obtained from the initial screening were selected, and their dough formation time, stabilization time, and softening trend were systematically tested under the same testing conditions to form a data set of rheological properties for different flours. Subsequently, under the same conditions of water addition, dough resting time, and pulling process, each flour was processed into noodles, and the pulling process was completed by professional noodle makers. The continuity, breaking frequency, and consistency of noodle thickness during the stretching process were recorded.

[0205] By comparing and analyzing the rheological test results with actual noodle processing behavior, it was found that some flours, although possessing high gluten strength, exhibited excessive rebound and were difficult to control during the pulling process; while other flours, with good synergistic performance in rheological indicators, showed smooth pulling and stable noodle formation. This example demonstrates that relying solely on a single physicochemical indicator is insufficient to accurately determine the suitability for Lanzhou beef noodles; a correlation analysis between rheological properties and processing behavior is necessary for precise selection of noodles specifically for Lanzhou beef noodles.

[0206] Example 4: An Example Based on Manual Small-Scale Powder Preparation and Anti-Admixture Control

[0207] To address the limited yield of individual wheat varieties, different varieties of grains are stored in separate bags to ensure a well-ventilated and dry storage environment. Before milling, the grains are manually washed and moistened. Each variety is milled individually, and the equipment is thoroughly cleaned after each variety is milled before processing the next variety, thus avoiding the risk of mixing between different flour samples from the source.

[0208] The flour samples obtained through the above method showed good repeatability in subsequent rheological testing and noodle processing. The test results between different batches fluctuated little, indicating that the flour milling and anti-mixing control method can provide a stable and reliable flour sample basis for the screening process, effectively supporting the accuracy of flour compatibility determination.

[0209] Example 5: Example of revising screening results based on market validation feedback

[0210] The candidate flours selected through the aforementioned screening process were put into trial use in actual beef noodle restaurants. Without altering the existing noodle-making process, the restaurant staff used the flours to make noodles, continuously recording the stability of noodle production, production efficiency, and customer feedback. During the trial, commonly used beef noodle flours in the market were used as a control for comparison.

[0211] By summarizing and analyzing actual usage over a period of time, it was found that some candidate flours maintained stable stretching performance even under continuous processing conditions during peak periods, and customer evaluations of noodle elasticity and taste were significantly better than those of the control product. Based on market feedback, the screening conclusions were confirmed or adjusted, thus forming a complete technical closed loop of "experimental screening - processing verification - market feedback," further proving that the screening method can be stably implemented in practical applications.

[0212] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any modifications, equivalent substitutions, and improvements made by those skilled in the art within the scope of the technology disclosed in the present invention, and within the spirit and principles of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method for screening flour specifically for Lanzhou beef noodles, characterized in that, Includes the following steps: Step 1: Construct a screening system with the goal of adapting to Lanzhou beef noodle processing, and conduct multi-stage evaluations on different spring wheat varieties in sequence. The multi-stage evaluation includes at least field physiological trait evaluation, grain physicochemical quality evaluation, flour rheological properties evaluation, and noodle processing behavior evaluation. Step 2: By performing correlation analysis on the evaluation results of each stage, wheat varieties that meet the processing requirements of Lanzhou beef noodles in terms of tensile continuity, rebound stability and noodle forming consistency are selected, and the corresponding special flour is determined accordingly.

2. The screening method for Lanzhou beef noodle flour as described in claim 1, characterized in that, The field physiological trait evaluation includes at least recording plant height, leaf chlorophyll content, leaf area index, and dry matter accumulation during key wheat growth periods, in order to characterize the growth consistency and maturity stability of different varieties.

3. The screening method for Lanzhou beef noodle flour as described in claim 1, characterized in that, The evaluation of the physicochemical quality of the grains includes testing the thousand-grain weight, bulk density, and protein quality-related indicators after threshing, removing impurities, and drying the wheat grains, in order to eliminate wheat varieties that do not have a stable basis for milling.

4. A method for determining the compatibility of Lanzhou beef noodle flour with the screening method described in any one of claims 1-3, characterized in that, Based on the correlation between the rheological properties of flour and the processing behavior of Lanzhou beef noodles, the suitability of flour for processing Lanzhou beef noodles is determined, and the determination includes at least the following: The dough formation characteristics, extensibility, and resilience of flour were tested. Under the same ramen-making process conditions, the dough made from the flour was stretched, and its continuous tensile properties and tendency to break were observed. The test results were matched with the requirements for the synergy of gluten strength and toughness in the noodle processing process, which served as the basis for determining whether the noodles were suitable for Lanzhou beef noodles.

5. The determination method as described in claim 4, characterized in that, The flour rheological properties testing includes characterizing dough formation time, stabilization time, and softening tendency, which are used to reflect the flour's ability to maintain its structure during repeated stretching processes.

6. The determination method as described in claim 4, characterized in that, The evaluation of the ramen processing behavior is based on a comprehensive judgment made by having professional ramen makers complete the ramen-pulling operation under the same process conditions, combined with the consistency of the noodles' appearance and their texture and elasticity.

7. A screening system for Lanzhou beef noodle flour, implementing the screening method for Lanzhou beef noodle flour as described in any one of claims 1-3, characterized in that, include: The multidimensional evaluation module is used to evaluate the field physiological traits, grain physicochemical quality, and flour rheological properties of different wheat varieties. The processing adaptability determination module is used to perform correlation analysis between the rheological properties of flour and the processing behavior of ramen noodles, and output the adaptability determination results. The decision screening module is used to determine the special flour that can be used for processing Lanzhou beef noodles based on the suitability assessment results.

8. The screening system as described in claim 7, characterized in that, The multidimensional evaluation module includes a field data acquisition unit for recording physiological indicators during key growth stages of wheat.

9. The screening system as described in claim 7, characterized in that, The processing adaptability determination module includes a flour rheology detection unit and a ramen processing behavior evaluation unit.

10. The screening system as described in claim 7, characterized in that, It also includes a market validation module, which is used to put the selected special flour into actual noodle shops and to revise the screening results based on market feedback.

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