Production method of tea powder noodles

A production method and noodle technology, which are applied in the functions of food ingredients, food ingredients as taste improvers, food drying, etc., can solve the problems such as the inability to change the nutritional value of noodles, the quality of raw and auxiliary materials, and the quality of noodles. Bright, increase secretion, good quality effect

Inactive Publication Date: 2017-01-25
PUAN COUNTY HONGXIN TEA IND DEV
View PDF1 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This has the following disadvantages: since the nutritional components of flour are mainly starch and a small amount of protein, the content of other nutritional components (such as amino acids, vitamins, cellulose, and trace elements) needed by the human body is very small, and the noodles with salt can only improve the taste of noodles. , the nutritional value of noodles cannot be changed. With the continuous improvement of people's living standards, ordinary noodles can no longer meet people's nutritional needs.
At present, in the production process of noodles, due to the simple production process and the lack of accurate inspection and measurement procedures, the quality of raw and auxiliary materials for making noodles is not up to standard, resulting in a decline in the quality of noodles. together

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of making method of noodles, comprises the following steps:

[0017] (1) Measuring: Weigh 85Kg of flour and 5.2Kg of tea powder for later use;

[0018] (2) Preparation of the solution: mix 2.8Kg of water for dough and 2.2Kg of theophylline in a salt water mixer and set aside;

[0019] (3) Kneading dough: Pour 85Kg of flour and 5.2Kg of tea powder obtained in step (1) into the horizontal kneading machine, and pump the solution obtained in step (2) into the kneading machine according to the amount through the pressure pump. noodle;

[0020] (4) Noodle pressing: put the dough prepared in step (3) into the noodle press and press it into shape, and at the same time, use a noodle cutter to cut the formed dough into the required noodle shape, and then cut it by the trimmer;

[0021] (5) Drying: drying the noodles obtained in step (4) through a drying tunnel;

[0022] (6) Noodle cutting: send the dried noodles in step (5) to the noodle cutting machine to cut the noodl...

Embodiment 2

[0025] A kind of making method of noodles, comprises the following steps:

[0026] (1) Measuring: Weigh 90Kg of flour and 5Kg of tea powder for later use;

[0027] (2) Preparation of the solution: mix 3Kg of water for dough and 2Kg of theophylline in a salt water mixer, and set aside;

[0028] (3) Kneading dough: Pour 90Kg of flour and 5Kg of tea powder obtained in step (1) into the horizontal dough kneading machine, and pump the solution obtained in step (2) into the kneading machine according to the amount through the pressure pump for kneading ;

[0029] (4) Noodle pressing: put the dough prepared in step (3) into the noodle press and press it into shape, and at the same time, use a noodle cutter to cut the formed dough into the required noodle shape, and then cut it by the trimmer;

[0030] (5) Drying: drying the noodles obtained in step (4) through a drying tunnel;

[0031] (6) Noodle cutting: send the dried noodles in step (5) to the noodle cutting machine to cut the ...

Embodiment 3

[0034] A kind of making method of noodles, comprises the following steps:

[0035] (1) Measuring: Weigh 95Kg of flour and 4.8Kg of tea powder for later use;

[0036] (2) Preparation of the solution: Mix 3.2Kg of water for kneading with 1.8Kg of theophylline in a salt water mixer and set aside;

[0037] (3) Kneading dough: Pour 95Kg of flour and 4.8Kg of tea powder obtained in step (1) into the horizontal kneading machine, and pump the solution obtained in step (2) into the kneading machine according to the amount through the pressure pump. noodle;

[0038] (4) Noodle pressing: put the dough prepared in step (3) into the noodle press and press it into shape, and at the same time, use a noodle cutter to cut the formed dough into the required noodle shape, and then cut it by the trimmer;

[0039] (5) Drying: drying the noodles obtained in step (4) through a drying tunnel;

[0040] (6) Noodle cutting: send the dried noodles in step (5) to the noodle cutting machine to cut the n...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a production method of tea powder noodles. The production method comprises the following procedures of: flour inspection, metering, dough kneading, noodles pressing, slitting, drying, cutting, storage and the like. By virtue of strict assaying, accurate metering and three-section heating drying, the produced noodles are unlikely to be broken and have chewiness and good quality. By adding tea powder, the noodles are rich in nutrition, and no any pigment is added, so that the noodles have dietary therapy and health functions.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making tea powder noodles. Background technique [0002] Noodles are a common food in people’s daily life. The main ingredient is flour, which is made by adding water and kneading the noodles, rolling, cutting into strips, and cutting. Some noodles can also be processed with a small amount of salt to increase the toughness and taste of the finished noodles. This has the following disadvantages: since the nutritional components of flour are mainly starch and a small amount of protein, the content of other nutritional components (such as amino acids, vitamins, cellulose, and trace elements) needed by the human body is very small, and the noodles with salt can only improve the taste of noodles. , can not change the nutritional value of noodles, along with the continuous improvement of people's living standards, ordinary noodles can not satisfy people...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10
CPCA23V2002/00A23V2200/14A23V2200/308A23V2200/32A23V2200/30A23V2300/10
Inventor 曹宏
Owner PUAN COUNTY HONGXIN TEA IND DEV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap