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Manufacturing method of noodles

A production method and noodle technology, which are applied in the fields of food science, food preservation, food electrical processing, etc., can solve the problems of uneven mixing of flour and water, reduce the original bacterial load, and reduce the quality of dough, so as to ensure the health of consumers and reduce The original bacterial load and the effect of increasing yield

Inactive Publication Date: 2017-10-03
TIANJIN XINGDA PEACE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a method for making noodles. Compared with the traditional noodle making technology, this method first atomizes the raw flour, obtains the mist and then mixes it with the noodles after atomization. Mixing with water, mainly solves the problem of dough quality degradation caused by uneven mixing of flour and water and long mixing time during the kneading process. Moreover, this method adds a sterilization link in the processing and manufacturing process, using low-temperature plasma sterilization technology, Effectively reduce the original amount of bacteria in the product, combined with fresh-keeping packaging to improve the food safety of noodles and ensure the quality of noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A method for making noodles, the steps are as follows:

[0037] Add 150kg of wheat flour into the pulverization cavity, and atomize for 15 minutes to obtain powder mist-like raw material powder, and obtain powder mist raw material;

[0038] Add 3 kg of edible salt to 45 kg of water to obtain a salt solution for processing; add the salt solution to the atomization device and atomize it for 15 minutes to obtain a water mist salt solution;

[0039] Fully mix the two mist-like raw materials with the dough, and the dough mixing time is 3-5 minutes to obtain the shaped dough;

[0040] Place the dough at a temperature of 28°C and a humidity of 65-80%, and proof for 30 minutes to obtain a smooth dough;

[0041] The final thickness is 0.8mm after being pressed step by step by a calender, and cut into noodles with a width of 2mm;

[0042] The noodles were introduced into the low-temperature plasma sterilization equipment, and the equipment parameters were set as sterilization t...

Embodiment 2

[0045] A method for making noodles, the steps are as follows:

[0046] (1) Fill the wheat flour into the atomization device, further pulverize it in the atomization device, and adjust the rotation speed of the atomization paddle to make the flour particles form a powder mist to obtain the powder mist raw material;

[0047] Add salt to the processing water, fully dissolve to obtain a salt solution, introduce the salt solution into the liquid atomization device, spray the salt solution in the form of water mist, and obtain water mist;

[0048](2) In the dough mixer, fully mix the obtained water mist and powder mist raw materials, and finally knead the dough;

[0049] Calculated by the mass of flour, the mass of water is 30% of the mass of flour, and the mass of salt is 2% of the mass of flour;

[0050] (3) Proofing: Proof the evenly mixed dough for 30 minutes at a temperature of 28°C and a humidity of 65-80% to obtain a smooth dough;

[0051] ⑷ Calendering: The smooth dough is...

Embodiment 3

[0056] A method for making noodles, the steps are as follows:

[0057] (1) Fill the wheat flour into the atomization device, further pulverize it in the atomization device, and adjust the rotation speed of the atomization paddle to make the flour particles form a powder mist to obtain the powder mist raw material;

[0058] (2) Add salt to the processing water, fully dissolve to obtain a salt solution, introduce the salt solution into the liquid atomization device, spray the salt solution into a water mist, and obtain a water mist;

[0059] (3) In the dough mixer, fully mix the obtained water mist and powder mist raw materials, and finally knead the dough;

[0060] Calculated by the mass of flour, the mass of water is 30% of the mass of flour, and the mass of salt is 1% of the mass of flour;

[0061] (4) proof the dough for 30 minutes at a temperature of 28°C and a humidity of 65-80% to obtain a smooth dough;

[0062] ⑸ Press the smooth dough through the calender step by step...

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Abstract

The invention relates to a manufacturing method of noodles. The method comprises the following manufacturing steps: atomization flour mixing, fermentation, calendaring, slitting, sterilization, drying, packaging and the like. Compared with the prior art, the raw material flour is firstly atomized, after mist is obtained, and the mist is mixed with water after atomization, so that the problem that the quality of dough is reduced caused by the fact that the flour and the water are mixed unevenly and the mixing time long in the flour mixing process is mainly solved. Moreover, the link of sterilization is added in the processing and manufacturing process, the technology of low-temperature plasma sterilization is utilized, the original bacteria carrying amount of the product is effectively reduced, in combination with fresh-keeping packaging, the food safety of the noodles is improved, and the quality of the noodles is guaranteed.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to the production and manufacture of noodle products, in particular to a method for making noodles. Background technique [0002] Noodles originated in China and are one of the traditional delicacies of the Chinese people. Its historical origin can be traced back to the Han Dynasty in my country. After more than 4,000 years of development, noodles, as a traditional food in my country, are deeply loved by the masses because of their simple production process, unique flavor and convenient eating, and have become an important part of the diet of many Asians. Noodles are a general term for flour products that are made of flour as the basic raw material, kneaded into dough by adding water and kneading, and then rolled and stretched to form a sheet, strip and other shapes. Fresh noodles maintain the good characteristics of traditional hand-rolled noodles, and have the advantages of ...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L5/00A23L3/26
CPCA23L3/26A23L5/00A23L7/109A23V2002/00A23V2300/12
Inventor 尚金利
Owner TIANJIN XINGDA PEACE FOOD
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