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Production process of improved noodles

A production process and noodle technology, which is applied in the direction of milk substitutes, dairy products, food science, etc., can solve the problems of difficulty in adapting to market promotion, lack of complete color, flavor, and easy dehydration of curd tofu, so as to improve the taste and Improve the color, improve the relative purity, and ensure the effect of juice yield

Inactive Publication Date: 2017-05-10
ANQING WANCAO QIANMU AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] When the above-mentioned rotten leaves are processed, firstly, the picked young leaves are cleaned, and the sludge, hair, and miscellaneous branches on the young leaves are removed, and then the cleaned young leaves are crushed and rubbed, because pectin is soluble in water, When crushing and kneading, add clear water, after kneading for a while, filter out the mince in the raw materials, keep the leaf juice, add brine to the leaf juice, and after standing for a while, you can form fumai tofu, which can be eaten directly Or cooking, most of the current Fumai tofu is still made in the traditional way, and most of them are made at home for consumption. This is also an important reason restricting the development of the Fumai tofu market.
[0004] In addition, the bean curd slurry produced by the traditional process has a certain grassy taste, the taste is not very good, and the color is relatively dark, which does not meet the standard of complete color, fragrance and taste in the diet. It is easier to dehydrate, has a short storage period, and is difficult to adapt to market promotion

Method used

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  • Production process of improved noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0106] Put the fresh pickled bean curd leaves on the bamboo mat and spread them naturally for 2-8 hours; microwave the green bean curd leaves that are naturally spread, control the power of microwave deenzyming to 1-2kw, and the time for microwave deenzyming to be 120-150s ; Cool the bean curd leaves after the greening treatment for 20 to 30 minutes; send the revived bean curd leaves to the bean curd leaf pulping system for impurity removal and refinement treatment to obtain a bean curd pulp, the bean curd leaves Add 4 to 6 times the weight of water for pulping; pour 100 parts by weight of flour into the dough mixer, then add 20 to 25 parts by weight of bean curd slurry and knead the noodles for 10 to 20 minutes, and then mature in the curing machine 10 to 15 minutes, after ripening, roll, cut into strips, dry, and cut to obtain colored noodles.

[0107] The above-mentioned prepared rotten noodles have a bright green color, no obvious fragrance after being boiled with water, a...

Embodiment 2

[0109] Put the fresh pickled bean curd leaves on the bamboo mat and spread them naturally for 2-8 hours; microwave the green bean curd leaves that are naturally spread, control the power of microwave deenzyming to 1-2kw, and the time for microwave deenzyming to be 120-150s ; Cool the bean curd leaves after the greening treatment for 20 to 30 minutes; send the revived bean curd leaves to the bean curd leaf pulping system for impurity removal and refinement treatment to obtain a bean curd pulp, the bean curd leaves Add 4 to 6 times the weight of water to the leaves for pulping; send the revived bean curd leaves to the bean curd leaf pulping system for impurity removal and refinement treatment to obtain a bean curd leaf slurry, add 4 to 6 times the weight of water for pulping; pour 100 parts by weight of flour and 1 to 2 parts by weight of Maoxiang powder into the dough mixer, then add 20 to 25 parts by weight of bean curd slurry and knead the noodles for 10 to 20 minutes, Then m...

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Abstract

The invention relates to a production process of improved noodles. 100 parts by weight of flour are poured into a dough mixer, then, 20-25 parts by weight of a Japanese premna herb thick liquid are added, the mixture is kneaded for 10-20 min and cured in a curing machine for 10-15 min, and colored noodles are prepared through rolling, noodle cutting, drying and cutting off after curing. Grassy substances in leaves of a Japanese premna herb are scattered through natural spreading of the leaves of the Japanese premna herb, aromatic substances are emitted through enzymolysis, the leaves of the Japanese premna herb are subjected to color fixation through microwave fixation, and the aromatic substances are further emitted through cooling and spreading, so that the taste and the color of the finally prepared noodles are improved. With the Japanese premna herb utilized as a raw material for production of the noodles, the noodles can be stored for a long time while compared with conventional Japanese premna herb bean curd, and the market prospect of the Japanese premna herb is expanded.

Description

technical field [0001] The invention relates to the technical field of bean curd leaves, in particular to an improved production process of noodles. Background technique [0002] Natural pectin substances widely exist in the fruits, roots, stems, and leaves of plants in the form of protopectin, pectin, and pectic acid. The above-mentioned natural pectin has excellent taste and nutritional value, and can be used to make plant-based tofu or gelatinous food. The above-mentioned food made of plant pectin has a sticky taste, high nutritional value, and is a pure green food. It is widely eaten in parts of our country. Among them, Fumai (also known as Doufuchai, Guanyincao) is the most representative. It is a perennial small tree distributed in the south of the Yangtze River Basin and Japan. The fresh young leaves of Doufuchai contain a large amount of pectin and, Protein and other mineral elements can be processed into tofu from the fresh young leaves of Tofu Chai. It is commonly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/105A23C11/10
CPCA23C11/10
Inventor 不公告发明人
Owner ANQING WANCAO QIANMU AGRI TECH
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