Flour product and preparation method for flour product

A production method and technology of noodle products, which are applied in the production of noodle products and the field of noodle products, can solve problems such as ultrasonic applications that have not yet been seen, and achieve the effect of apparent smoothness

Active Publication Date: 2017-01-04
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the application of ultrasonic waves in the dough ripening process has not been seen yet.

Method used

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  • Flour product and preparation method for flour product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of the flour product of the present embodiment comprises the following steps, wherein the flour product is noodles:

[0024] 1) Dough preparation: Add 150g of wheat flour to 65ml of salt water (dissolved with 4g of salt), and stir at a low speed until a flour flocculation without dry powder is formed;

[0025] 2) Ultrasonic curing: put the flour flocs obtained in step 1) into an ultrasonic machine, place them for 40 min at an ultrasonic power of 100 W and an ultrasonic frequency of 20 kHz, to obtain matured dough;

[0026] 3) Dough rolling: press the cooked dough obtained in step 2) into a dough sheet with a thickness of 3 mm, then put the dough sheet into a small noodle forming machine, and press it into noodles with a length of 200 mm, a width of 4 mm, and a thickness of 3 mm. Instantly.

[0027] The noodle product of this embodiment is noodles, which is obtained by the above-mentioned noodle product manufacturing method.

Embodiment 2

[0029] The preparation method of the flour product of the present embodiment comprises the following steps, wherein the flour product is noodles:

[0030] 1) Dough preparation: add 60ml of salt water (dissolved with 3g of salt) to 150g of wheat flour, and stir at a low speed until a flour flocculation without dry powder is formed;

[0031] 2) Ultrasonic curing: Put the dough obtained in step 1) into an ultrasonic machine, place it for 30 minutes at an ultrasonic power of 480W and an ultrasonic frequency of 40kHz, to obtain matured dough flocs;

[0032] 3) Dough rolling: Press the matured dough obtained in step 2) into a dough sheet with a thickness of 2mm, then put the dough sheet into a small noodle forming machine, and press it into noodles with a length of 200mm, a width of 4mm, and a thickness of 1.5mm , that is.

[0033] The noodle product of this embodiment is noodles, which is obtained by the above-mentioned noodle product manufacturing method.

Embodiment 3

[0035] The preparation method of the flour product of the present embodiment comprises the following steps, wherein the flour product is noodles:

[0036] 1) Dough preparation: Add 150g of wheat flour to 58ml of salt water (dissolved with 2.5g of salt), and stir at a low speed until a flour flocculation without dry powder is formed;

[0037] 2) Ultrasonic curing: Put the flour flocs obtained in step 1) into an ultrasonic machine, and place them for 20 minutes at an ultrasonic power of 700W and an ultrasonic frequency of 80kHz to obtain matured dough;

[0038] 3) Dough rolling: Press the matured dough obtained in step 2) into a dough sheet with a thickness of 1.5 mm, then put the dough sheet into a small noodle forming machine, and press it into a dough sheet with a length of 300 mm, a width of 7 mm, and a thickness of 1.5 mm. Noodles, ready to serve.

[0039] The noodle product of this embodiment is noodles, which is obtained by the above-mentioned noodle product manufacturin...

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Abstract

The invention discloses a flour product and a preparation method for the flour product. The preparation method for the flour product comprises the following steps: 1) kneading dough; 2) ultrasonically curing by standing the kneaded dough for 10-40min under the conditions of 100W-1000W ultrasonic power and 20-100kHz ultrasonic frequency; and 3) preparing the ultrasonically cured dough into the flour product. According to the preparation method for the flour product, the problems of relatively long curing time of dough and difficulty in control of the prior art are solved. In the preparation process of the flour product, the ultrasonic action is utilized to cure the dough in moderate water content, so that the formation of a mucedin network in the dough can be promoted and the curing time can be shortened; the influence of outside temperature and humidity on the dough curing process can be reduced, so that the curing time is easy to control; and the flour product prepared according to the preparation method for the flour product has a smooth surface, a more moderate chewy effect and higher elasticity.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for making a noodle product, and at the same time, to a noodle product. Background technique [0002] Noodle products are traditional food in China and are deeply loved by Chinese people, mainly including noodles and steamed buns. Noodles (noodles) are made of flour, which is formed by adding water and kneading; the dough is then processed by rolling, extruding, or rubbing, pulling, pulling, pulling, dialing, etc., to form long strips, tubes, sheets or A general term for flour products of other shapes. The standard of high-quality noodles in SB / T10137-93 is bright in color, smooth in appearance, moderate in texture, full of elasticity, smooth in taste, and has the unique fragrance of noodles. [0003] China is the largest noodle consumer in the world, and noodle production accounts for about 40% of wheat food processing. There are many types of noodles, which are divide...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L7/109A23L5/30
Inventor 罗登林寇雪蕊杨园园吴若言赵影徐宝成聂英袁云霞李佩艳韩四海刘建学李璇关随霞
Owner HENAN UNIV OF SCI & TECH
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