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Leavened dough noodle and making method thereof

A production method and noodle technology, applied in food preparation, functions of food ingredients, food science, etc., can solve the problems that noodles are not easy to digest and absorb, and can not be made into noodles, and achieve easy digestion and absorption, good transparency and smooth taste Effect

Inactive Publication Date: 2014-12-24
潘振路
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned defects and problems of the prior art, the object of the present invention is to provide a kind of leavened noodles and its production method, which solves the problem that the existing noodles are not easy to digest and absorb, and overcomes the technical prejudice that the leavened noodles cannot be made into noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A leavened noodle is prepared by weight from 20 jin of all-gluten flour, 0.5 jin of flour primer, 0.02 jin of gluten-enhancing agent, 0.2 jin of starch, 0.06 jin of salt, 0.02 jin of alkali and 4 jin of hot water.

[0044] The method of making the noodles is as follows:

[0045] Step 1. Take 20 jin of flour, 0.5 jin of starter, 0.02 jin of gluten-enhancing agent, 0.2 jin of starch, 0.06 jin of salt, 0.02 jin of alkali and 4 jin of hot water by weight;

[0046] Step 2, adding the starch and salt weighed in step 1 into hot water and stirring evenly, then adding in the all-purpose flour weighed in step 1, stirring evenly and standing for 8 minutes to obtain a mixture;

[0047] Step 3. Put the noodle primer weighed in step 1 into water and soften it, then divide it into small pieces, disperse them into the mixture obtained in step 2, knead it into dough, and put the dough at 28°C to ferment for 7 Hours, get fermented dough;

[0048] Step 4. Prepare the gluten enhancer and...

Embodiment 2

[0055] A leavened noodle is prepared by weight from 18 jin of all-gluten flour, 0.4 jin of flour primer, 0.015 jin of gluten-enhancing agent, 0.15 jin of starch, 0.04 jin of salt, 0.015 jin of alkali and 3.5 jin of hot water.

[0056] The method of making the noodles is as follows:

[0057] Step 1. Weigh 18 jin of all-purpose flour, 0.4 jin of flour primer, 0.015 jin of gluten-enhancing agent, 0.15 jin of starch, 0.04 jin of salt, 0.015 jin of alkali and 3.5 jin of hot water;

[0058] Step 2, adding the starch and salt weighed in step 1 into hot water and stirring evenly, then adding in the all-purpose flour weighed in step 1, stirring evenly and standing for 7 minutes to obtain a mixture;

[0059] Step 3. Put the noodle primer weighed in step 1 into water to soften, divide into small pieces, disperse and add to the mixture obtained in step 2, and knead it into a dough, then place the dough at 25°C and ferment for 8 Hours, get fermented dough;

[0060] Step 4. Prepare the gl...

Embodiment 3

[0067] A leavened noodle is prepared by weight from 22 jin of all-gluten flour, 0.8 jin of flour primer, 0.03 jin of gluten-enhancing agent, 0.3 jin of starch, 0.08 jin of salt, 0.03 jin of alkali and 4.5 jin of hot water.

[0068] The method of making the noodles is as follows:

[0069] Step 1. Weigh 22 jin of all-purpose flour, 0.8 jin of flour primer, 0.03 jin of gluten-enhancing agent, 0.3 jin of starch, 0.08 jin of salt, 0.03 jin of alkali and 4.5 jin of hot water;

[0070] Step 2, adding the starch and salt weighed in step 1 into hot water and stirring evenly, then adding the all-purpose flour weighed in step 1, stirring evenly and standing for 9 minutes to obtain a mixture;

[0071] Step 3. Put the noodle primer weighed in step 1 into water to soften, divide into small pieces, disperse them into the mixture obtained in step 2, knead the dough into dough, and then place the dough at 30°C for fermentation for 6 Hours, get fermented dough;

[0072] Step 4. Prepare the gl...

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Abstract

Relating to noodles and making methods thereof, the invention provides a leavened dough noodle and a making method thereof to solve the problems of difficult digestion and absorption in existing noodles. The leavened dough noodle is prepared by subjecting flour, a fermentation agent, a gluten fortifier, starch, salt, alkali and hot water to fermentation, kneading and strip cutting. The leavened dough noodle provided by the invention has a smooth and transparent appearance, is naturally bent, does not swell or break after boiling, is chewy and flexible, neither too hard nor too soft, has a smooth taste, and is the easiest to digest and absorb by the intestines and stomach. Being healthy and stomach nourishing, the leavened dough noodle is suitable for both the elderly and children, and is the healthiest fermented food. At the same time, the technical bias that leavened dough cannot be made into noodles is overcome.

Description

technical field [0001] The invention relates to noodles and a manufacturing method thereof, in particular to leavened noodles and a manufacturing method thereof. Background technique [0002] Noodles have a long history of origin and are a kind of delicacy developed by ancestors with special craftsmanship. They are loved by people all over the world. There are many ways to make them. Traditionally, there are hand-rolled noodles, machine-made noodles, etc., but there is a kind that has not been recognized so far. issues that people pay attention to. [0003] For example, hand-rolled noodles become hard after being boiled in water. They are often mistaken for noodles that are chewy and chewy. In fact, this is a wrong understanding. It is especially unsuitable for the elderly and children, and it may easily cause stomach upset. The dried noodles are too soft and not chewy after cooking. [0004] In order to solve the shortcomings of the above noodle making methods, the invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/03A23L7/109A23L29/00
CPCA23L33/00A23L7/104A23L7/111A23V2002/00A23V2200/32
Inventor 潘振路
Owner 潘振路
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