Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for adding potato starch during processing fine dried noodles and application

A technology of potato starch and dried noodles, which is applied in application, food preparation, food science, etc., can solve the problems of reducing the quality of dried noodles and improving the effect, and achieves the effects of high safety, good elasticity and palatability, and simple process

Active Publication Date: 2009-12-23
KEMEN NOODLE MFG CO LTD
View PDF0 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the dry method of adding potato starch does not give full play to the advantages of the high viscosity of amylopectin in potato starch, which reduces the effect of adding potato starch on the quality of dried noodles

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] The present invention will be further described below in conjunction with embodiments.

[0015] A method for adding potato starch in the production of dried noodles includes the kneading process in the production of dried noodles, which includes the following steps:

[0016] (1) Preparation of potato starch milk: based on dry potato starch with a moisture content of 12%, 2-30 parts of dry potato starch is selected for every 100 parts of flour, and the preferred ratio is 2-5 parts (this example is 4 parts). Parts), add dry potato starch to room temperature water to dissolve into starch milk, the ratio of dry potato starch to room temperature water is 1:0.5-1.5 (in this example, 1:1);

[0017] (2) Preparation of pre-gelatinized potato starch paste: add 90°C-98°C (95°C in this example) boiled water to the starch milk obtained in step (1), stir thoroughly to form a viscous and transparent potato starch paste, and cool To 45°C-60°C (50°C in this embodiment) for later use, the ra...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for adding potato starch during processing fine dried noodles and an application. The method comprises a dough kneading procedure in the fine dried noodle production and is characterized by comprising the following steps: (1) preparing potato starch milk according to the proportion of 2-30 parts of dry potato starch powder in every 100 parts of flour; (2) adding bolded water of 90-98 DEG C into the starch milk, and fully stirring the starch milk to prepare pre-gelatinized potato starch paste; and (3) adding the starch paste and the flour into a dough kneading machine to prepare dough. The invention has simple technology and normal-temperature and normal-pressure operation, and fully utilizes the functions of thickening, jellification, adherence, film forming, and the like of the gelatinized potato starch paste; the fine dried noodles produced by the method are smooth and elastic, have the advantages of good taste, easy cook, flexibility, and the like, and have better texture index than common fine dried noodles after being tested by a texture analyzer; in addition, the potato starch is food raw material, thereby having high safety when being used as quality modifying agent of fine dried noodles, and providing a method suitable for industrialized scale production for promoting the quality improvement of basic main food such as fine dried noodles in China.

Description

Technical field: [0001] The invention relates to the production of dried noodles, in particular to a method and application of potato starch in the production of dried noodles. Background technique: [0002] As a staple food of dried noodles, domestic and foreign restrictions on food additives that can be used in dried noodles are becoming more and more stringent. The hygienic standards for the use of food additives in my country (GB2760-2007) stipulate that there are relatively few types of food additives that can be used in dried noodles. In addition, after my country’s "Food Safety Law" was promulgated, the hygiene and safety requirements for foods, especially staple foods, have become higher and higher. This requires us to continue to find safe and reliable food additives or food raw materials to improve the processing quality and quality of dried noodles. Edible quality. Some studies have shown that adding potato starch, tapioca starch, etc. to vermicelli can significantly i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/16A23L1/0522A23L29/30
Inventor 陈克明甘平洋陈立忠
Owner KEMEN NOODLE MFG CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com