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Whole wheat boiled noodle

A flour, cornmeal technique applied to whole wheat lo mein. In the field, it can solve the problems of flour acidification, hardening, fatty acid value increase, etc., and achieve the effect of improving quality, reducing water absorption rate, and reducing water addition rate

Inactive Publication Date: 2016-08-10
宜垦(天津)农业制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the present invention aims to propose a kind of whole wheat lo mein, to solve the technical problems such as the fatty acid value of whole wheat flour rises too fast in order to cause flour acidification and spoilage during storage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A preparation method for whole wheat lo mein, comprising the steps of:

[0050] Mix 10 parts of cornmeal and 10 parts of bran and steam for 3 minutes at a steam temperature of 100°C and a steam pressure of 1.05kg / cm 2 ; The steamed cornmeal and bran are subjected to microwave enzymatic treatment for 3min, the heating power of the microwave is 3kw, and the frequency is 915MHz; , 2 parts of wheat gluten, 0.08 part of calcium sodium stearoyl lactylate, 2 parts of edible salt and 30 parts of water are mixed evenly to make a dough mixing agent; cornmeal and bran, dough mixing agent and 70 parts of flour will be processed through deactivating enzymes Put it into the noodle mixer and knead the dough for 30 minutes to make the dough; put the prepared noodle at rest for 20 minutes; after the rest, the dough is rolled into a strip that meets the requirements and then cut into strips Drying the sliced ​​noodles at a low temperature of 30°C for 4 hours, and the water content of th...

Embodiment 2

[0052] Mix 8 parts of cornmeal and 5 parts of bran for steaming treatment for 3 minutes, the steam temperature is 110°C, and the steam pressure is 1.1kg / cm 2 ; The cornmeal and bran of steaming treatment are carried out microwave to kill enzyme treatment 5min, and the heating power of microwave is 2kw, and frequency is 915MHz; ), 2 parts of wheat gluten, 0.06 part of calcium sodium stearoyl lactylate, 3 parts of edible salt and 25 parts of water are mixed evenly to make a dough mixing agent; A portion of flour is put into a dough mixer and kneaded for 20 minutes to make a dough; the dough is left to stand for 25 minutes; Cutting into strips; drying the sliced ​​noodles at a low temperature of 30°C for 4 hours, and the water content of the finished noodles is 12%; cutting, measuring and packaging the dried noodles to obtain the finished whole wheat lo mein.

Embodiment 3

[0054] Mix 10 parts of cornmeal and 8 parts of bran and steam for 5 minutes at a steam temperature of 110°C and a steam pressure of 1.05kg / cm 2 ; The cornmeal and bran processed through steaming are carried out microwave enzymatic treatment 4min, and the heating power of microwave is 5kw, and frequency is 915MHz; ), 3 parts of wheat gluten, 0.08 part of calcium sodium stearoyl lactylate, 2 parts of edible salt and 30 parts of water are mixed evenly to make a dough-mixing agent; Put one portion into the dough mixer and knead the dough for 30 minutes to make the dough; put the prepared dough in a standing state for 20 minutes; the dough after standing is multi-stage rolled into a dough strip that meets the requirements and then cut strips; dry the sliced ​​noodles at 30°C for 4.5 hours at low temperature, and the water content of the finished noodles is 15%; cut, measure and pack the dried noodles to obtain the finished whole-grain lo mein.

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Abstract

The invention provides whole wheat boiled noodle, which is prepared from the following raw materials (by weight): 60-70 parts of flour, 5-10 parts of wheat bran, 5-10 parts of corn flour, 0.02-0.04 part of a compound enzyme preparation, 2-3 part of vital gluten, 0.06-0.1 part of sodium stearoyl lactylate, 20-35 parts of water and 2-5 parts of edible salt. Lipase activity of maize meal and wheat bran is eliminated by microwave treatment. Due to the Maillard reaction happed during the enzyme deactivation process, unique flavor is generated, and taste of the boiled noodle is enhanced. Shelf life of the whole wheat boiled noodle is prolonged because of an antioxidant generated during the Maillard reaction process. Thus, the problem that most whole wheat boiled noodles in the market have short shelf life and are not easy to store is solved. In comparison with a traditional backing technology, the microwave enzyme deactivation technology has the following advantages: reaction time is saved, factory energy resources are saved, and the smell of burnt food that is generated by wheat bran after excessive baking is prevented such that taste of the noodle is not influenced.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a kind of whole wheat lo mein. Background technique [0002] my country's wheat production ranks first in the world. After processing wheat flour, a large amount of wheat bran will be produced. Wheat bran is rich in dietary fiber, carbohydrates, protein, fat, vitamins and other nutrients, which can be made into edible bran And wheat bran polysaccharides, or added to poultry feed, or used to extract substances such as phytic acid and vitamin E, in short, bran has high economic value. Adding bran into flour can not only increase the nutritional content of flour, but also greatly improve the taste of flour products made from flour. However, under the action of lipohydrolase and lipoxygenase, more and more fatty acids will be produced in the bran added to the flour. If it is stored for a long time, it will easily cause spoilage, acidification, etc., and the growth rate of m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L29/00A23L5/20A23L33/10A23L5/30
CPCA23V2002/00A23V2200/30A23V2200/32A23V2300/10
Inventor 陈中红
Owner 宜垦(天津)农业制品有限公司
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