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Fresh and wet noodles with low cooking loss ratio and preparing method thereof

A loss rate and noodle technology, which is applied in the field of fresh and wet noodles and its preparation, can solve the problems of no set of process schemes, single use of food additives, poor cooking loss rate, etc., to improve gel strength and thermal processing stability properties, improving thermal processing stability, improving structure and texture

Inactive Publication Date: 2019-05-10
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are also the following problems: (1) the use of related food additives is too single, there is no systematic compounding of effective additives, and the effect of reducing the cooking loss rate is relatively poor; (2) excessive use of egg liquid, denaturation Starch and other raw materials will greatly increase the cost of the product, and the reduction of the cooking loss rate is also limited; (3) There are few technical studies on how to reduce the cooking loss rate, and there is no suitable process plan

Method used

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  • Fresh and wet noodles with low cooking loss ratio and preparing method thereof
  • Fresh and wet noodles with low cooking loss ratio and preparing method thereof
  • Fresh and wet noodles with low cooking loss ratio and preparing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0040] 1) Take high-gluten flour as the main raw material, and mix 1.5 parts of salt into it;

[0041] 2) Add xanthan gum, propylene glycol alginate, konjac fine powder and water in step 1; The dosage is 33 parts, xanthan gum, propylene glycol alginate and konjac powder need to be dissolved in water first;

[0042] 3) Vacuum knead the raw and auxiliary materials obtained in step 2 at 25°C for 10 minutes at a stirring speed of 100 r / min, then rest the dough at 25°C for 25 minutes, and stir and mix the raw and auxiliary materials once every 5 minutes;

[0043] 4) The dough obtained in step 3 is rolled, the number of times of rolling is 8 times, and the horizontal and vertical rolling are 4 times respectively, and the final thickness of the dough is 2mm;

[0044] 5) Stack the noodle strips obtained in step 4 to 6 layers and press them tightly, then proof for 10 minutes, and then calender again, the number of times of calendering is 4 times, the final noodle strip thickness is 1....

Embodiment 2

[0048] 1) Use high-gluten flour as the main raw material, and mix 2 parts of salt into it;

[0049] 2) Add xanthan gum, propylene glycol alginate, konjac powder and water in step 1; the consumption of xanthan gum is 0.3 part, the consumption of propylene glycol alginate is 0.2 part, the consumption of konjac powder is 0.6 part, water The dosage is 33 parts, xanthan gum, propylene glycol alginate and konjac powder need to be dissolved in water first;

[0050] 3) Vacuum knead the raw and auxiliary materials obtained in step 2 at 25°C for 15 minutes at a stirring speed of 80 r / min, then rest the dough at 25°C for 25 minutes, and stir and mix the raw and auxiliary materials once every 5 minutes;

[0051] 4) rolling the dough obtained in step 3, the number of times of rolling is 10 times, and the final thickness of the dough is 2mm;

[0052]5) Stack the noodle strips obtained in step 4 to 5 layers and press them tightly, proof for 15 minutes, and then roll again, the number of tim...

Embodiment 3

[0056] 1) Using high-gluten flour as the main raw material, mix 1.2 parts of salt into it;

[0057] 2) Add xanthan gum, propylene glycol alginate, konjac powder and water in step 1; the consumption of xanthan gum is 0.4 part, the consumption of propylene glycol alginate is 0.2 part, the consumption of konjac powder is 0.8 part, water The dosage is 35 parts, xanthan gum, propylene glycol alginate and konjac powder need to be dissolved in water first;

[0058] 3) Vacuum knead the raw and auxiliary materials obtained in step 2 at 25°C for 15 minutes at a stirring speed of 80 r / min, then rest the dough at 25°C for 25 minutes, and stir and mix the raw and auxiliary materials once every 5 minutes;

[0059] 4) The dough obtained in step 3 is rolled, the number of times of rolling is 10 times, and the horizontal and vertical rolling is 5 times respectively, and the thickness of the final dough strip is 2 mm;

[0060] 5) Stack the noodle strips obtained in step 4 to 8 layers and press...

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Abstract

The invention discloses fresh and wet noodles with a low cooking loss ratio. The fresh and wet noodles with the low cooking loss ratio are prepared from, by weight, 100 parts of wheat flour, 28-40 parts of water, 0.2-0.6 part of xanthan gum, 0.15-0.3 part of propylene glycol alginate, 0.5-1 part of konjac powder and 1.2-2 parts of edible salt. A preparing method of the fresh and wet noodles with the low cooking loss ratio comprises the main production steps of adding the water, xanthan gum, propylene glycol alginate, konjac powder and edible salt into the wheat flour with the wheat flour as the main raw material, and then conducting dough kneading, primary dough fermenting, rolling, secondary dough fermenting, secondary rolling, boiling, acid pickling and draining packaging. The fresh andwet noodles prepared by means of the method are stable in structure and low in cooking loss ratio.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to fresh wet noodles with low cooking loss rate and a preparation method thereof. Background technique [0002] Fresh wet noodles are more and more popular with consumers because of their advantages such as convenient eating, fresh taste, chewy texture, and strong noodle flavor. They have become an important product in the noodle market, and their consumption is increasing year by year. Cooking characteristics are important factors that determine the quality and market competitiveness of fresh wet noodles. The cooking loss rate refers to the mass fraction of the substances dissolved in the noodle soup during the cooking process of the noodles in the dry matter of the noodles, which is mainly affected by the amount of starch dissolved and released into the noodles during the cooking process of the noodles. [0003] According to statistics, the cooking loss rate of most fresh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L29/244A23L29/256A23L29/269
Inventor 孟资宽任元元邹育王波张星灿王拥军
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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