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Preparation method of spaghetti with compact texture

A pasta and compact technology, applied in food science, food ultrasonic treatment, food ingredients as color, etc., can solve the problem of multiple cracks in pasta, and achieve the effect of attractive color, rich nutrition and attractive color

Inactive Publication Date: 2019-01-04
WUHE TONGSHIFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method is difficult to strictly control the drying temperature in the actual production process, and the pasta produced still has more cracks.

Method used

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  • Preparation method of spaghetti with compact texture

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for preparing pasta with tight texture, comprising the following steps:

[0020] (1) After grinding quinoa into powder, add 2% of its weight vegetable oil to it, mix well, then add it into a stainless steel airtight container, raise the temperature in the stainless steel airtight container to 70°C, and keep it warm for 20 minutes. Take it out to make cooked quinoa flour;

[0021] (2) In parts by weight, mix 23 parts of cooked quinoa flour, 64 parts of durum wheat flour, 5 parts of white poria cocos dry powder, 4 parts of soybean protein isolate, and 0.1 part of sodium alginate, and then add 20 parts of water to it, After mixing evenly, the dough is made;

[0022] (3) Add the prepared dough to the extruder after ultrasonic treatment. When the extrusion enters the production stage and maintains stability, spray the treatment liquid evenly on the surface of the extruded noodles, and then stain the surface with The noodles of the treatment liquid are cut by a cut...

Embodiment 2

[0029] A method for preparing pasta with tight texture, comprising the following steps:

[0030] (1) After grinding quinoa into powder, add 3% of its weight vegetable oil to it, mix well, then add it into a stainless steel airtight container, raise the temperature in the stainless steel airtight container to 75°C, and keep it warm for 25 minutes. Take it out to make cooked quinoa flour;

[0031] (2) In parts by weight, mix 26 parts of cooked quinoa flour, 66 parts of durum wheat flour, 7 parts of white poria cocos dry powder, 5 parts of soybean protein isolate, and 0.1 part of sodium alginate, and then add 23 parts of water to it, After mixing evenly, the dough is made;

[0032] (3) Add the prepared dough to the extruder after ultrasonic treatment. When the extrusion enters the production stage and maintains stability, spray the treatment liquid evenly on the surface of the extruded noodles, and then stain the surface with The noodles of the treatment liquid are cut by a cut...

Embodiment 3

[0039] A method for preparing pasta with tight texture, comprising the following steps:

[0040] (1) After grinding quinoa into powder, add 4% of its weight vegetable oil to it, mix well, then add it into a stainless steel airtight container, raise the temperature in the stainless steel airtight container to 80°C, and keep it warm for 30 minutes. Take it out to make cooked quinoa flour;

[0041] (2) In parts by weight, after mixing 29 parts of cooked quinoa flour, 70 parts of durum wheat flour, 9 parts of white poria cocos dry powder, 6 parts of soybean protein isolate, and 0.2 part of sodium alginate, 25 parts of water were added thereto, After mixing evenly, the dough is made;

[0042] (3) Add the prepared dough to the extruder after ultrasonic treatment. When the extrusion enters the production stage and maintains stability, spray the treatment liquid evenly on the surface of the extruded noodles, and then stain the surface with The noodles of the treatment liquid are cut...

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Abstract

The invention discloses durum wheat flour, and provides a preparation method of spaghetti with a compact texture. The preparation method comprises the following operation steps that (1) after quinoa is ground into flour, vegetable oil is added into the flour, heat preservation treatment is carried out at 70-80 DEG C, and the mixture is taken out to prepare cured quinoa flour; (2) after the cured quinoa flour, durum wheat flour, white poria dry powder, soybean isolate protein and sodium alginate are mixed uniformly, water is added, and after uniform stirring is carried out, paste is prepared; (3) the prepared paste is added into an extruder after being subjected to ultrasonic treatment, after extrusion enters a production stage and keeps stable, a treating fluid is evenly sprayed on the squeezed noodle surfaces, and then the noodles with the treating fluid on the surfaces are cut by a cutting machine; (4) after the cut noodles are dried and cooled, finished products are prepared. The spaghetti has the advantages that the nutrition is rich, the softness is moderate, the color and luster are attractive, in particular, the texture is compact, and the surface has no crack.

Description

technical field [0001] The invention belongs to the technical field of pasta preparation, in particular to a method for preparing pasta with compact texture. Background technique [0002] Traditional pasta is made of durum wheat flour or soft wheat flour supplemented with eggs. The shape can be long or short, or curly, or hollow. The shape is changeable and beautiful. As a kind of pasta, pasta has the characteristics and benefits that are different from cereals. Compared with rice and other cereals, it has the advantages of low sugar and B vitamins. It is especially suitable for diabetics. With the continuous research on pasta recipes And progress, the nutritional value of pasta is also increasing. [0003] Chinese patent application CN103402372A discloses a manufacturing method of dried pasta, which is a drying process in which pasta noodles are dried to a water content below 14% under an environment maintained at a temperature of 75-95°C and a humidity of 60-90%. After t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L31/00A23L29/00A23L29/269
CPCA23L7/109A23L29/035A23L29/27A23L31/00A23V2002/00A23V2200/04A23V2200/14A23V2250/5026A23V2250/5086A23V2250/5488A23V2300/10A23V2300/48
Inventor 童伟雄赵捷赵逸帆林琪瑛童汗成
Owner WUHE TONGSHIFU FOOD
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