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Anti-browning noodle processing method

A processing method and noodle technology, which are applied in the improvement field of noodle processing methods, can solve problems such as the decline of noodle color, and achieve the effects of improving production efficiency, prolonging storage period and reducing production cost.

Inactive Publication Date: 2017-11-28
四川省巴中龙头食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, in the production process of noodles, due to the use of block-type noodle mixer and medium heat conduction to bake noodles, in the production process of increasing temperature and dehumidification, bacteria or microorganisms are very easy to breed, making noodles yellow, gray or brown. , the color sense of noodles is obviously reduced, which is a common problem in noodle production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: Add conventional flavoring agents according to conventional ratios into flour: salt, monosodium glutamate, lysine, and conventional auxiliary materials: soybean protein powder, protein powder extracted from eggs, egg yolk powder extracted from eggs, and prepare materials for later use ;

[0015] Step 2: Add carbonate to the water, adjust the pH value to 9.0, and control the water temperature at 35°C. According to the standard of 1kg of wheat flour mixed with 0.3L of water, add water in proportion to the preparation of the first step, and use a dough mixer Mix well for 15 minutes to make a dough;

[0016] The third step: take the water whose volume is 2 / 3 of the second step, add edible ethanol, the volume ratio of water and edible ethanol is 100:10, add organic acid to adjust the pH value of the water to 6.0, and control the temperature at 24°C. Add water to the dough in the second step, mix thoroughly with a dough mixer for 15 minutes, and then put it in ...

Embodiment 2

[0019] Embodiment 2: adding conventional flavoring agents in flour according to conventional ratios: salt, monosodium glutamate, lysine, and conventional auxiliary materials: soybean protein powder, protein powder extracted from eggs, egg yolk powder extracted from eggs, and prepared for later use ;

[0020] Step 2: Add carbonate to the water, adjust the PH value to 8.7, and control the water temperature at 30°C. According to the standard of 1kg wheat flour mixed with 0.29L water, add water in proportion to the preparation of the first step, and use a dough mixer Mix well for 10-15 minutes to make a dough;

[0021] The third step: Take the water whose volume is 1 / 2 of the second step, add edible ethanol, the volume ratio of water and edible ethanol is 100:5, add organic acid to adjust the pH value of the water to 5, and control the temperature at 20°C. Add water to the dough in the second step, mix thoroughly with a dough mixer for 12 minutes, and then put it in a homogenizer...

Embodiment 3

[0024] Embodiment 3: adding conventional flavoring agents in flour according to conventional ratios: salt, monosodium glutamate, lysine, and conventional auxiliary materials: soybean protein powder, protein powder extracted from eggs, egg yolk powder extracted from eggs, and prepared for later use ;

[0025] Step 2: Add carbonate to the water, adjust the pH value to 8.8, and control the water temperature at 32°C. According to the standard of 1kg of wheat flour mixed with 0.29L of water, add water in proportion to the preparation of the first step, and use a dough mixer Mix well for 13 minutes to make dough;

[0026] The third step: take the water whose volume is 1 / 2 of the second step, add edible ethanol, the volume ratio of water and edible ethanol is 100:7, add organic acid to adjust the pH value of the water to 5.5, and control the temperature at 18°C. Add water to the dough in the second step, mix thoroughly with a dough mixer for 13 minutes, and then put it in a homogeni...

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Abstract

An anti-browning noodle processing method, related to food processing, especially an improvement of noodle processing technology, including the steps of preparing materials, adding water with different pH values ​​in two steps, stirring, aging, compacting, forming and other steps. Combined with the original ethanol and organic acid, it can kill harmful bacteria, thereby preventing the noodles from turning yellow or brown, and keeping the noodles white or quasi-white; at the same time, it has a secondary whitening effect on the organic matter (ash) in the flour, killing bacteria. Kill harmful bacteria, inhibit the growth of microorganisms, make noodles free of rancidity, and prolong the storage period of noodles; secondly, alcohol and carbonic acid gas can make dough form a porous structure, thereby shortening the time required for the aging process in the noodle making process during the production process. Time, so that the production efficiency can be improved and the production cost can be reduced. This process has never added any prohibited additives, there is no problem in terms of safety, and the effect in terms of color, taste, and shelf life is very ideal.

Description

technical field [0001] The invention relates to food processing, in particular to an improvement of a noodle processing method. Background technique [0002] At present, in the production process of noodles, due to the use of block-type noodle mixer and medium heat conduction to bake noodles, in the production process of increasing temperature and dehumidification, bacteria or microorganisms are very easy to breed, making noodles yellow, gray or brown. , the color sense of noodles is obviously reduced, which is a common problem in noodle production. Contents of the invention [0003] The invention provides a processing technology for making noodles with good quality, good color, good smell and good taste. [0004] The present invention is achieved in that a kind of anti-browning noodle processing method comprises the following steps: [0005] Step 1: Add conventional flavoring agents to the flour according to conventional ratios: salt, monosodium glutamate, lysine, and c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L29/00A23L3/3409A23L3/349A23L3/3508
CPCA23L7/109A23L3/3409A23L3/349A23L3/3508A23L29/015A23L29/035
Inventor 高磊
Owner 四川省巴中龙头食品有限公司
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