Fresh alkali noodles for fresh keeping of hot dry noodles and preparation method of fresh alkali noodles

A technology of hot dry noodles and alkaline noodles, which is applied in the fields of food preservation, food science, application, etc., can solve problems such as difficulty in achieving fresh-keeping effect, and achieve the effect of simple preparation method.

Inactive Publication Date: 2018-04-03
WUHAN INST OF BIOENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

That is, it is difficult to achieve a good fresh-keeping effect by adding traditional food additives in fresh soda noodles, which is a major technical problem that plagues fresh soda noodles and fresh soda noodles processing enterprises

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of fresh-keeping hot-dry noodle fresh alkali noodle, is prepared by following method:

[0023] 1) Preparation of powder

[0024] Take 9 parts of cinnamon, 9 parts of cloves, 8 parts of nutmeg, 8 parts of tangerine peel, 7 parts of magnolia, 7 parts of cumin, 6 parts of Angelica dahurica, 6 parts of three Nye, 6 parts of sage, 6 parts of ginger, and 6 parts of amomum , 5 parts of bay laurel, 5 parts of woody fragrance, 5 parts of Guangsharen, 5 parts of perilla, 5 parts of calamus, 4 parts of tarragon, 4 parts of sage, 3 parts of fenugreek, pulverized and mixed to obtain fresh-keeping powder;

[0025] 2) Preparation of hot-dry noodle fresh alkali noodle natural fresh-keeping material extract

[0026] The prepared fresh-keeping powder and water are mixed at a mass ratio of 1:10, then poured into a microwave extractor for extraction, and filtered after extraction, and the obtained filtrate is the natural fresh-keeping material extract of hot-dried noodles fresh alk...

Embodiment 2

[0030] A kind of fresh-keeping hot-dry noodle fresh alkali noodle, is prepared by following method:

[0031] 1) Preparation of powder

[0032] Mix 8 parts of cinnamon, 8 parts of cloves, 7 parts of nutmeg, 7 parts of tangerine peel, 6 parts of magnolia, 6 parts of cumin, 5 parts of Angelica dahurica, 5 parts of three Nye, 5 parts of sage, 5 parts of ginger, and 4 parts of amomum , 4 parts of bay laurel, 4 parts of woody fragrance, 4 parts of Guangsharen, 4 parts of perilla, 4 parts of calamus, 3 parts of tarragon, 3 parts of sage, 1 part of fenugreek, pulverized and mixed to obtain fresh-keeping powder;

[0033] 2) Preparation of hot-dry noodle fresh alkali noodle natural fresh-keeping material extract

[0034] The prepared fresh-keeping powder and water are mixed at a mass ratio of 1:11, then poured into a microwave extractor for extraction, and filtered after extraction, and the obtained filtrate is the natural fresh-keeping material extract of hot-dried noodles fresh alkal...

Embodiment 3

[0038] A kind of fresh-keeping hot-dry noodle fresh alkali noodle, is prepared by following method:

[0039] 1) Preparation of powder

[0040] Mix 10 parts of cinnamon, 10 parts of cloves, 9 parts of nutmeg, 9 parts of tangerine peel, 8 parts of magnolia, 8 parts of cumin, 8 parts of Angelica dahurica, 7 parts of three Nye, 7 parts of sage, 7 parts of ginger, and 7 parts of amomum , 7 parts of laurel, 6 parts of woody fragrance, 6 parts of Guangsharen, 6 parts of perilla, 6 parts of calamus, 5 parts of tarragon, 5 parts of sage, 4 parts of fenugreek, pulverized and mixed to obtain fresh-keeping powder;

[0041] 2) Preparation of hot-dry noodle fresh alkali noodle natural fresh-keeping material extract

[0042] The prepared fresh-keeping powder and water are mixed at a mass ratio of 1:8, poured into a microwave extractor for extraction, and filtered after extraction, and the obtained filtrate is the natural fresh-keeping material extract of hot-dried noodles fresh alkaline noo...

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PUM

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Abstract

The invention discloses fresh alkali noodles for fresh keeping of hot dry noodles and a preparation method of the fresh alkali noodles. In the preparation process of the fresh alkali noodles for freshkeeping of the hot dry noodles, a natural fresh keeping material extracting solution is added to prolong the quality guarantee period of the fresh alkali noodles. Natural fresh keeping materials andthe extracting solution thereof are prepared through the following steps of (1) crushing cinnamon, cloves, semen myristicae, dried orange peel, biond magnolia flowers, cumin seeds, radix angelicae, sand ginger, salvia officinalis, galanga, villous amomum fruits, laurus nobilis, costus roots, fructus amomi, purple perilla, bhizoma acori calami, tarragon, salvia officinalis and Chinese mosla herb, and then performing uniform stirring and mixing, to obtain a fresh keeping fine material; and (2) mixing the fresh keeping fine material with water to obtain a mixture, pouring the mixture into an ultrasonic wave extraction machine, performing extraction, and after extraction, performing filtering, so as to obtain filtrate, namely the extracting solution of the natural fresh keeping materials of wet noodles. The preparation method of the fresh alkali noodles for the hot dry noodles comprises the following steps of adding the natural fresh keeping material extracting solution, the table salt andalkali to flour, and adopting a conventional noodle making method, so that the hot dry noodles are made. The quality guarantee period of the made fresh alkali noodles is prolonged to 40 hours from 18hours, so that the problem that the quality guarantee period of the fresh alkali noodles is short, is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh-keeping hot-dried noodle fresh alkali noodle and a preparation method thereof. Background technique [0002] Hot and dry noodles are the preferred breakfast for Wuhan people, who eat 1.75 million kilograms of hot and dry noodles every day. To make hot-dry noodles, it is necessary to use fresh soda noodles as raw materials, and fresh soda noodles have a short shelf life. In order to prolong the shelf life of fresh soda noodles, processing companies generally add existing approved food additives. The usual practice is to add sodium propionate and calcium propionate. The actual measurement proves that even if the added amount reaches the maximum of 0.25g / kg (flour), it will start to rot after 18 hours and will produce a sour smell. Promptly by adding traditional food additives in fresh soda noodles, it is difficult to achieve better fresh-keeping effect, which is a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L7/10A23L5/30
CPCA23L3/3472A23L5/32A23L7/10
Inventor 张星星
Owner WUHAN INST OF BIOENG
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