A kind of magnolia white noodles and preparation method thereof

Abstract

The invention discloses magnolia white noodles. The noodles are made of wheat flour, edible water and edible salt, wherein the ratio of wheat flour to edible water is (25‑35): 1, and the ratio of wheat flour to added edible salt 100: (1‑3); the wheat flour is ground and mixed with the following parts by weight of wheat: 25‑35 parts of Shannong 26‑2, 25‑35 parts of Suixuan 101 and 30‑50 parts of Pan Mai No. 8. Compared with the noodles of the prior art, the present invention has higher FSV value and peak viscosity value of the wheat flour raw material used in the present invention, and the gray scale of the wheat flour is lower, and the color is bright; Additives that enhance brightness and luster are magnolia white, milky white in color, high in transparency, soft and smooth in taste, and at the same time, wet noodles have strong anti-browning ability; Tendons meet the demand for high elasticity.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to magnolia white noodles and a preparation method thereof. Background technique [0002] Noodles originated in China and are a traditional food in our country. It has a history of more than 4,000 years of production and consumption, accounting for about 40% of wheat consumption. Afterwards, they are pressed or rolled into slices and then cut into slices. Noodles are easy to make and convenient to eat. They are one of the most common staple foods in China, second only to steamed buns and rice. With the improvement of people's living standards, the types of noodles are also increasing, and people's demand for noodle quality is also increasing. Therefore, improving the quality of noodles has become the main task of researchers and noodle companies, and noodles are mostly made of wheat. Made from flour, the quality of the flour directly affects the quality of the n...

AI Technical Summary

Problems solved by technology

At present, most of the noodles on the market are made of ordinary flour. The noodles produced have poor color transparency and poor elasticity, which affects the comfort of the taste. At the same time, the anti-browning ability of the noodles cannot meet the demand.

In order to increase the freshness of noodles and enhance the strength of noodles, additives and gluten-enhancing agents are often added to existing noodles, and the intake of these substances will cause certain damage to the human body.

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