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Manual vegetarian fragrance dough pieces and making method thereof

A production method and a technology for fragrant dough sheets, which are applied in the field of food product processing, can solve the problems of insufficient water absorption of protein, low gluten network strength, insufficient water absorption of starch, etc., so as to protect eyes, protect blood vessels, and prevent and treat lipid deposition. Effect

Inactive Publication Date: 2016-04-06
GU LANG YI XI TANG WEI YE BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the limited water content in the dough, the protein cannot fully absorb water, which greatly reduces the strength of the gluten network
At the same time, the starch cannot fully absorb water, and the particle expansion is insufficient, and its viscosity will drop a lot.
The feeling of elasticity and texture is low, which affects the mouthfeel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Weigh according to the following mass ratios: 60% wheat flour, 3.5% salt, 36.5% drinking water, add salt to drinking water to dissolve into salt water, add salt water to wheat flour, stir and knead into dough, press the dough with a rolling pin, press the dough 25 minutes, after the surface is even and smooth, make a three-centimeter thick block, rest for 15 minutes, cut into a square with a width of three centimeters, knead it into a column with a diameter of about 2 cm, put it in a resting container, and rest for 60 minutes , take out the panned noodles and place them on the chopping board to flatten them with the palm of your hand, then pull the pressed dough pieces apart until they are about 2mm thick and 1.5cm wide, and when they are pulled into 1.5cm-sized dough pieces, put them on the noodle rack to dry , Dry noodles in a drying workshop with a constant temperature of 22°C, after 2 hours of convection ventilation, after 12 hours of drying, sampling inspection, sor...

Embodiment 2

[0019] Weigh according to the following mass ratios: 63.9% wheat flour, 3.6% salt, 32.5% drinking water, add salt to drinking water to dissolve into salt water, add salt water to wheat flour, stir and knead into dough, press the dough with a rolling pin, press the dough After 25 minutes, after the surface is even and smooth, make a three-centimeter thick block, wake up for 20 minutes, cut into a square with a width of three centimeters, knead it into a column with a diameter of about 2 cm, put it in a dough container, and wake up for the first time Dough for 60 minutes, take out the plated noodles and put them on the chopping board to flatten them with the palm of your hand, then pull the pressed dough pieces apart until they are about 2mm thick and 1.5cm wide and cut into 1.5cm-sized dough pieces and place them on the noodle rack Put the noodles in the air, and put the noodles in a drying workshop with a constant temperature of 22°C. After 2 hours of convective ventilation, af...

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Abstract

The invention discloses manual vegetarian fragrance dough pieces and a making method thereof. The making method comprises the steps that, by mass, 60.3-64.10% of wheat flour, 3.45-3.64% of salt and 32.45-36.05% of drinking water are weighed, dough kneading, dough pressing, dough fermentation are carried out, the dough is pulled into dough pieces with the length of 1.5 cm after being stretched to be of thickness of 2 mm and the width of 1.5 cm, the dough pieces are placed on a dough frame to be dried, dough drying is carried out in a drying workshop at the constant temperature of 22 DEG C, sampling inspection is carried out after 2h of cross ventilation and 12 h of drying, and sorting and packaging are carried out after the dough pieces pass the inspection. A large amount of water is used during dough kneading accounts for 45% of the amount of the flour, protein and starch in the flour will adsorb water to the largest extent, gluten network forming and viscosity improving are facilitated, and the dough pieces are good in taste, chewy, smooth, al dente and suitable for all kinds of people.

Description

technical field [0001] The invention belongs to the technical field of grain product processing, and relates to pasta, in particular to handmade plain fragrant noodles and a preparation method thereof. Background technique [0002] Pasta is the main food in people's daily life in Shaanxi, Gansu, Qingning and other places. It can be made into a variety of flavors. With the improvement of living standards, people have higher and higher requirements for food, not only to eat well but also to eat healthy. Machine kneading and pressing noodle sheets use less water when kneading dough, which is about 25% of the amount of flour. When water is mixed into the flour, it is completely rolled up and down by machinery to form a dough cake. This kind of bread is largely formed by the forced extrusion of external force, and it is not a natural combination (or not completely a natural combination). Due to the limited water content in the dough, the protein cannot fully absorb water, which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/10
CPCA23V2002/00A23V2200/324A23V2200/326A23V2200/3262
Inventor 骆军祥李新德姚兴武郭劲涛肖亮
Owner GU LANG YI XI TANG WEI YE BIOLOGICAL TECH
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