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Rancidity and browning resisting noodle processing technology

A processing technology and browning technology, which is applied in the improvement field of noodle processing technology, can solve the problems such as the decline of noodle color, and achieve the effect of improving production efficiency, prolonging storage period and ideal effect

Inactive Publication Date: 2013-08-14
冯家勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, in the production process of noodles, due to the use of block-type noodle mixer and medium heat conduction to bake noodles, in the production process of increasing temperature and dehumidification, bacteria or microorganisms are very easy to breed, making noodles yellow, gray or brown. , the color sense of noodles is obviously reduced, which is a common problem in noodle production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of anti-rancidity and anti-browning noodle processing technology, comprises the following steps:

[0016] Step 1: Add conventional flavoring agents to the flour according to conventional ratios: salt, monosodium glutamate, lysine, and conventional auxiliary materials: soybean protein powder, protein powder extracted from eggs, egg yolk powder extracted from eggs, and prepare for use ;

[0017] Step 2: Add carbonate to the water, adjust the pH value to 8.5, and control the water temperature at 28°C. According to the standard of 1kg of wheat flour mixed with 0.28L of water, add water in proportion to the preparation of the first step, and use a dough mixer Mix well for 10 minutes to make a dough;

[0018] The third step: take the water whose volume is 1 / 3 of the second step, add edible ethanol, the volume ratio of water and edible ethanol is 100:3, add organic acid to adjust the pH value of the water to 4.5, and control the temperature at 16°C. Add ...

Embodiment 2

[0021] Example 2 : Add conventional flavoring agents in the flour according to the conventional ratio: salt, monosodium glutamate, lysine, and conventional auxiliary materials: soybean protein powder, protein powder extracted from eggs, egg yolk powder extracted from eggs, and prepare materials for later use;

[0022] Step 2: Add carbonate to the water, adjust the pH value to 9.0, and control the water temperature at 35°C. According to the standard of 1kg of wheat flour mixed with 0.3L of water, add water in proportion to the preparation of the first step, and use a dough mixer Mix well for 15 minutes to make a dough;

[0023] The third step: take the water whose volume is 2 / 3 of the second step, add edible ethanol, the volume ratio of water and edible ethanol is 100:10, add organic acid to adjust the pH value of the water to 6.0, and control the temperature at 24°C. Add water to the dough in the second step, mix thoroughly with a dough mixer for 15 minutes, and then put it ...

Embodiment 3

[0026] Example 3: Add conventional flavoring agents in the flour according to the conventional ratio: salt, monosodium glutamate, lysine, and conventional auxiliary materials: soybean protein powder, protein powder extracted from eggs, egg yolk powder extracted from eggs, and prepare materials for later use;

[0027] Step 2: Add carbonate to the water, adjust the pH value to 8.7, and control the water temperature at 30°C. According to the standard of 1kg of wheat flour mixed with 0.29L of water, add water in proportion to the preparation of the first step, and use a dough mixer Mix well for 10-15 minutes to make a dough;

[0028] The third step: take the water whose volume is 1 / 2 of the second step, add edible ethanol, the volume ratio of water and edible ethanol is 100:5, add organic acid to adjust the pH value of the water to 5, and control the temperature at 20°C. Add water to the dough in the second step, mix thoroughly with a dough mixer for 12 minutes, and then put it ...

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Abstract

The invention discloses a rancidity and browning resisting noodle processing technology, which relates to food processing, and in particular relates to an improvement of a conventional noodle processing technology. The rancidity and browning resisting noodle processing technology comprises the steps of preparing standby materials, adding water with different pH values into the standby materials by two steps, stirring the materials with the water, ripening and blanking the mixture, and then forming noodles. According to the technology, harmful bacteria can be killed by original ethanol and organic acid, so that the noodles can be prevented from yellowing or browning, and the whiteness or the quasi whiteness of the noodles can be kept; furthermore, organic matters (such as ash) in flour can be secondarily whitened, the harmful bacteria are killed, and the growth of microorganisms is suppressed, so that the rancidity of the noodles is avoided, and the retention period of the noodles is prolonged; and moreover, a dough can have a porous structure under the action of alcohol and carbonic acid gas, so that the time of the ripening process in a noodle processing procedure is shortened during production, and furthermore, the production efficiency can be improved while the production cost can be reduced. By the technology, no inhibited additive is added, so that the safety of the noodles is guaranteed, and the effects on the color, the taste and the retention period of the noodles are very ideal.

Description

technical field [0001] The invention relates to food processing, in particular to the improvement of a noodle processing technology. Background technique [0002] At present, in the production process of noodles, due to the use of block-type noodle mixer and medium heat conduction to bake noodles, in the production process of increasing temperature and dehumidification, bacteria or microorganisms are very easy to breed, making noodles yellow, gray or brown. , the color sense of noodles is obviously reduced, which is a common problem in noodle production. Contents of the invention [0003] The invention provides a processing technology for making noodles with good quality, good color, good smell and good taste. [0004] The present invention is achieved in that a kind of anti-rancidity and anti-browning noodle processing technology comprises the following steps: [0005] Step 1: Add conventional flavoring agents to the flour according to conventional ratios: salt, monosod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L7/109
Inventor 杨鸿雁
Owner 冯家勇
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