A kind of preparation method of noodle with strong taste

A production method and strong technology, applied in the field of food processing, can solve problems such as large differences in the process of glutinous noodles, and achieve the effects of improving the taste, optimizing the efficiency, and ensuring food safety.

Inactive Publication Date: 2021-11-09
湖北省美高食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, there is a large difference in noodle techniques in different literatures.

Method used

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  • A kind of preparation method of noodle with strong taste
  • A kind of preparation method of noodle with strong taste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A method for making noodles with strong mouthfeel, comprising the steps of:

[0039] (1) Kneading dough: prepare salt solution, adjust its pH to 9.0, mix and stir the salt solution and flour according to the ratio of 1:3, and knead into dough;

[0040] (2) Noodles: put the dough in an environment with a relative humidity of 80%, first set the protein refolding temperature at 8°C and let it stand for 10 minutes, then set the protein water absorption expansion temperature at 36°C and let it stand for 20 minutes;

[0041] (3) The dough is compounded and rolled into a dough strip;

[0042] (4) Secondary noodles with noodles: place the noodles in an environment with a temperature of 14°C and a relative humidity of 80% for 15 minutes;

[0043] (5) After being cut into strips, dried and cooled, the noodles with strong mouthfeel are obtained.

Embodiment 2

[0045] A method for making noodles with a strong mouthfeel. In the step (2), first set the protein refolding temperature at 5° C. and let it stand for 10 minutes, and then set the protein water absorption expansion temperature at 33° C. and let it stand for 20 minutes. Others are with embodiment 1.

Embodiment 3

[0047] A method for making noodles with a strong mouthfeel. In the step (2), the protein refolding temperature is first set to 10° C. and left to stand for 10 minutes, and then the water absorption swelling temperature of the protein is set to 39° C. and then left to stand for 20 minutes. Others are with embodiment 1.

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PUM

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Abstract

The invention discloses a method for making noodles with strong mouthfeel, which comprises the following steps: (1) Kneading noodles: preparing a saline solution, adjusting its pH between 8.0 and 10.0, mixing and stirring with flour according to a certain proportion, and kneading into dough; (2) Noodles: put the dough in an environment with a relative humidity of 70% to 90%, first set the protein refolding temperature in the range of 5 to 10°C, let it stand for a while, and then set it in the range of 33 to 39°C (3) The dough is compounded and rolled into noodle strips; (4) Noodle strips are secondly noodle: put the noodle strips at a temperature of 10-18°C and a relative humidity of 70%- Stand still in 90% environment for 10-20min; (5) get the noodles with strong mouthfeel after cutting into strips, drying and cooling. The method of the invention realizes the optimization of the efficiency of the noodle making process, obviously improves the physical and chemical indicators of the noodle's firmness and mouthfeel, and is applicable to different flour raw materials at the same time.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing noodles with strong taste. Background technique [0002] Noodles are the most common traditional pasta in my country. They are made from grains or beans that are ground into powder, added with water and made into dough, and then pressed or rolled into pieces, and then cut, pressed or kneaded, pulled, pinched, squeezed, etc. It is made into strips or small slices, and finally boiled, fried, stewed, and fried. However, in the existing noodle making process, in order to make the noodles reach the physicochemical index of increasing the firmness and mouthfeel, various additives are usually added, and sometimes even chemical additives that are banned from eating by the state are added. [0003] In the noodle making process, in addition to the influencing factors of raw materials, the noodle making process is very important, and the change of gluten pro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109
CPCA23L7/109
Inventor 陈胜军刘美蓉
Owner 湖北省美高食品有限公司
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