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

Pre-gelatinized noodle flour and production method thereof

A production method and noodle powder technology, which is applied in the field of flour processing, can solve the problems of waste, short shelf life and discarding of noodles, and achieve the effect of chewy taste and prolonged shelf life

Active Publication Date: 2010-08-04
青岛品品好食品发展有限公司
View PDF1 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles are a popular delicacy in our country. However, after the noodles are cooked, they will continue to absorb water and swell with the prolongation of storage time. It is difficult to compare with freshly cooked noodles in terms of appearance and taste. That is to say, the shelf life of cooked noodles is extremely short, and most people choose to discard the noodles that have been cooked but not finished, causing great waste

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 1

[0022] Make noodle special powder according to the following method:

[0023] (1) Get 18g of sodium tripolyphosphate, 33g of sodium metaphosphate, and 9g of sodium dihydrogen phosphate, and mix them uniformly to obtain 60g of composite phosphate;

[0024] (2) get lipoxygenase 10g, sodium polyacrylate 50g, calcium sodium stearoyl lactylate 60g, konjac flour 20g, cornstarch 1.76kg, tricalcium phosphate 40g and the compound phosphate 60g of step (1), mix homogeneously, get Additive 2kg;

[0025] (3) get the front road 1M powder 1000kg that extracts from import Australian Standard White Bark Noodle Wheat (abbreviation ASW-N), mix with the additive 2kg of step (2);

[0026] (4) Treat with hot and humid steam at 105°C for 2 to 3 seconds to obtain gelatinized flour;

[0027] (5) passing the gelatinized flour through a dehumidification device to reduce the moisture content of the flour to below 14%, to obtain pre-gelatinized noodle powder.

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 pre-gelatinized noodle flour and a production method thereof. The production method mainly comprises the following steps: adding special additives in raw flour, mixing, treating for 2-3 seconds with hydrothermal steam of 105 DEG C to obtain gelatinized flour, and dehumidifying the gelatinized flour until the moisture content in the flour is reduced to below 14 percent, thereby obtaining the pre-gelatinized noodle flour. The noodles produced with the pre-gelatinized noodle flour of the invention are white, translucent and pliable, and the shelf life is significantly prolonged. Moreover, the noodles produced with the pre-gelatinized noodle flour can maintain the natural taste after being frozen.

Description

technical field [0001] The invention belongs to the technical field of flour processing, and in particular relates to a pregelatinized noodle powder and a preparation method thereof. Background technique [0002] Noodles are a popular delicacy in our country. However, after the noodles are cooked, they will continue to absorb water and swell with the prolongation of storage time. It is difficult to compare with freshly cooked noodles in terms of appearance and taste. Than, that is to say, the shelf life of cooked noodles is extremely short, and the choice of most people for cooked but not eaten noodles has only to be discarded, causing great waste. Contents of the invention [0003] The purpose of the present invention is to provide a kind of pregelatinized noodle powder, by adding special additives therein and adjusting its production process, the noodles made with it are not only white and translucent, chewy, but also have a long shelf life, even in the It retains its n...

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): A21D2/36A21D8/04A23L1/16A23L7/109
Inventor 王新俊马智刚薛慧姜信双李文全
Owner 青岛品品好食品发展有限公司
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