Improved yam noodle and manufacturing method thereof

A production method and technology of noodle thread, applied in the field of food processing, can solve problems such as unsuitable for long-term storage and easy to break

Active Publication Date: 2013-09-04
FUJIAN SHANGE AGRI INTEGRATION DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Yam noodle is a kind of noodle food that people like through processing and preparing raw materials such as flour, yam powder, and starch. It is brittle and easy to break, and is not suitable for long-term storage. For

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0050] A method for preparing Chinese yam noodles, the feeding amount of which is:

[0051] Flour 50 parts by weight

[0052] 30 parts by weight of Chinese yam powder

[0053] Starch 20 parts by weight

[0054] Salt 5 parts by weight

[0055] 0.01 parts by weight of sodium citrate

[0056] 0.01 parts by weight of citric acid

[0057] 25 parts by weight of water.

[0058] Its preparation method, the steps are as follows:

[0059] Step 1, and face

[0060] Dissolve salt, sodium citrate and citric acid in water, and mix them with high-gluten flour, yam flour, and starch in proportion to the dough mixer, and stir for 12 minutes to form a plastic dough that does not contain raw flour and is held in a ball . Among them, the high-gluten flour is made of new wheat flour or freshly ground flour, which must be treated in a volt warehouse for 2-4 weeks, and the temperature is controlled at 20-25°C. If the strength of the tendons is too small, it is easy to break; if the strength...

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Abstract

The invention relates to an improved yam noodle and a manufacturing method thereof. The yam noodle comprises components in parts by weight as follows: 50 parts of flour, 30 parts of yam powder, 20 parts of starch, 5 parts of salt, 0.01 part of sodium citrate, 0.01 part of citric acid and 25 parts of water. The prepared yam noodle is suitable for long-term storage, can still maintain the tenacity of the fresh noodle after stored, and is not prone to break.

Description

technical field [0001] The invention relates to yam noodles and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] As a traditional diet, noodles are familiar to consumers. Noodles generally refer to strips of pasta with a diameter of less than 1mm. The surface is smooth and the entrance is smooth. It can be eaten quickly after a little boiling. It can be eaten hot or cold. It is an indispensable staple food product in urban life, especially for young people. have greater attraction. [0003] Huaishan, commonly known as yam. Perennial herbaceous plant with vines, often purple, cylindrical root, opposite leaves, ovate or oval, milky white flowers, dioecious. The roots contain starch and protein and can be eaten. It is rich in nutrients such as carotene, vitamin B1, B2 and vitamin C, amylase and mucopolysaccharides. [0004] Yam noodle is a kind of noodle food that people like through processing and preparing r...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/03A23L1/216A23L7/109A23L19/12A23L29/00
Inventor 陈主义
Owner FUJIAN SHANGE AGRI INTEGRATION DEV CO LTD
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