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Fresh goat milk noodle and making method thereof

A production method and technology of fresh goat milk, which are applied in food preparation, application, food science and other directions to achieve the effects of comprehensive nutrition and health, comprehensive nutrition and diversified food choices.

Inactive Publication Date: 2013-01-16
洪开祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, although noodles have been a kind of popular food in China, there is still no goat milk noodle formula and its preparation method that can be widely promoted in the market, which can combine the nutritional value of goat milk with the popularization of noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Get 100 parts by weight of wheat flour, 3 parts of soybean powder, and 2 parts of fresh goat milk squeezed out on the same day, and the preparation method is as follows:

[0018] Fully mix 100 parts of wheat flour and 3 parts of soybean flour, pasteurize 2 parts of fresh goat milk, spray on the mixture of wheat flour and soybean by high-pressure spraying method, stir well, ferment for 20-30 minutes and set aside.

[0019] Add an appropriate amount of soda water to the fermented flour for kneading.

[0020] Roll the reconciled dough into sheets, wrap them into rolls with bamboo sticks or wooden sticks (50-60cm), and press them into wet noodles, dry noodles or instant noodles with a medium-width or narrow-width mold rolling machine. In this way, the fresh goat's milk noodles that need to be made are obtained. Various packaging can be made according to needs.

Embodiment 2

[0022] Get 100 parts of wheat flour, 2.5 parts of soy flour, 2.5 parts of fresh goat milk extruded that day by weight, and the preparation method is as follows:

[0023] Fully mix 100 parts of wheat flour and 2.5 parts of soybean flour, pasteurize 2.5 parts of fresh goat milk, spray on the mixture of wheat flour and soybeans by high-pressure spraying method, stir well, ferment for 20-30 minutes and set aside.

[0024] Add an appropriate amount of soda water to the fermented flour for kneading.

[0025] Roll the reconciled dough into sheets, wrap them into rolls with bamboo sticks or wooden sticks (50-60cm), and press them into wet noodles, dry noodles or instant noodles in a medium-width or narrow-width model with a noodle roller. In this way, fresh goat's milk noodles are obtained. Various packaging can be made according to needs.

Embodiment 3

[0027] Get 100 parts of wheat flour, 2 parts of soy flour, and 3 parts of fresh goat milk extruded on the same day by weight. The preparation method is as follows:

[0028] Fully mix 100 parts of wheat flour and 2 parts of soybean flour, pasteurize 3 parts of fresh goat milk, spray on the mixture of wheat flour and soybeans by high-pressure spraying method, stir well, ferment for 20-30 minutes and set aside.

[0029] Add an appropriate amount of soda water to the fermented flour for kneading.

[0030] Roll the reconciled dough into sheets, wrap them into rolls with bamboo sticks or wooden sticks (50-60cm), and press them into wet noodles, dry noodles or instant noodles in a medium-width or narrow-width model with a noodle roller. In this way, fresh goat's milk noodles are obtained. Various packaging can be made according to needs.

[0031] In the above three embodiments, the soybean flour is preferably soybean flour made from soybeans produced in Guizhou.

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PUM

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Abstract

The invention discloses fresh goat milk noodle and a making method thereof. The ingredients of the noodle contain fresh goat milk, the noodle is made by conducting pasteurization to fresh goat milk milked in that very day, evenly spraying fresh goat milk in the mixture of white flour and soybean powder by adopting a hyperbaric spraying method, adding proper edible alkaline water, and fully rubbing into dough. The fresh goat milk noodle comprises the ingredients in parts by weight: 100 parts of wheat flour, 2-3 parts of fresh goat milk, 2-3 parts of soybean powder and defined amount of edible alkaline. According to the fresh goat milk noodle and the making method thereof, the nutritional values of the goat milk can be fully utilized and displayed through the fresh goat milk noodle, and the noodle not only has more comprehensive nutrition, but also is good in mouthfeeling and chewy.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a fresh goat milk noodle and a preparation method thereof. Background technique [0002] Goat milk is known as the "king of milk" in the international nutritional circles. Compared with cow milk, the volume of fat particles in goat milk is one-third that of milk, which is more conducive to human body absorption, and long-term consumption of goat milk or goat milk products will not cause obesity. The vitamins and trace elements in goat's milk are also significantly higher than those in cow's milk. Some countries in the United States and Europe regard goat's milk as a good nutritional product. [0003] Studies have shown that goat milk is regarded as a treasure among milk products because of its rich nutrition and easy absorption. In ancient times, it was a "sacred product" that only high-ranking officials and nobles could enjoy. In modern times, goat milk is a good nutri...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/162A23L1/30A23L7/109A23L7/113
Inventor 洪开祥郭林甲陈芳洪开春
Owner 洪开祥
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