Fresh wet noodles with long-term wheat flavor and preparation method thereof

A technology for fresh and wet noodles and aroma, applied in the field of pasta processing, can solve the problems affecting the commodity value of products, the deterioration of wheat aroma and high moisture content, and achieve the effects of preventing the escape of aromatic substances, reducing the amount of bacteria and reducing the moisture content.

Pending Publication Date: 2020-04-10
长沙南泥湾食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the newly produced fresh wet noodles are bright and milky white in appearance and have a strong wheat fragrance, the fresh wet noodles sometimes show deterioration of the wheat fragrance and produce peculiar smell after 45 days of storage at room temperature. The taste is not strong, but very The earth affects the commodity value of the product; at the same time, machine-made fresh wet noodles are also prone to spoilage due to high moisture content

Method used

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  • Fresh wet noodles with long-term wheat flavor and preparation method thereof
  • Fresh wet noodles with long-term wheat flavor and preparation method thereof
  • Fresh wet noodles with long-term wheat flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Add 100g of sodium ascorbate and 2kg of salt to 80kg of water to form a saline solution, mix 9kg of wheat germ powder, 4kg of chestnut resistant starch, 3kg of soybean protein isolate and 8kg of carrageenan, then add 150kg of flour, mix well, then add the saline solution, knead Make the flour into a flocculent shape, which can be held into a ball by hand, and a loose flocculent dough can still be formed by kneading; knead the flocculent dough into a ball, wrap it in plastic wrap, and then put it in a 40°C incubator to proof for 30 minutes. The noodle press presses the proofed dough into slices and cuts into strips, adjusts the fixed gap, presses into slices and cuts into strips to get wet noodles. Wet noodles are processed under 620W microwave, and the processing time is controlled at 50s. After cooling, fresh wet noodles are obtained, and then measured and packaged under sealed and aseptic conditions.

[0034] The sensory score of fresh wet noodles was 93.54, the hardn...

Embodiment 2

[0039] Add 150g of sodium ascorbate and 3kg of salt to 70kg of water to form a saline solution, mix 9kg of wheat germ flour, 5kg of chestnut resistant starch, 4kg of soybean protein isolate and 8kg of carrageenan, add it to 100kg of flour, then add the saline solution, and knead the dough , so that the flour becomes flocculent, which can be held into a ball by hand, and can still become a loose flocculent dough when kneaded; the flocculent dough is kneaded into a ball, wrapped in plastic wrap, and then placed in a 35°C incubator to proof for 40 minutes. Press the proofed dough and cut into strips, adjust the fixed gap, press and cut into strips to get wet noodles; process the wet noodles under 640W microwave, the processing time is controlled at 40s, after cooling to get fresh wet noodles, and then in Sealed, measured and packaged under sterile conditions.

[0040] The sensory score of fresh wet noodles was 94.23, the hardness was 5.223kg; the cohesion was 133.856g·sec; the re...

Embodiment 3

[0045]Add 200g of sodium ascorbate and 4kg of salt to 60kg of water to form a saline solution, mix 8kg of wheat germ powder, 3kg of chestnut resistant starch, 2kg of soybean protein isolate and 5kg of carrageenan, add it to 100kg of flour, mix well, and then add the saline solution , knead the dough to make the flour into a flocculent shape, which can be held into a ball by hand, and a loose flocculent dough can still be formed by kneading; knead the flocculent dough into a ball, wrap it in plastic wrap, and then put it in a 35°C incubator to proof After 40 minutes, the noodle press machine will press the proofed dough into slices and cut into strips, adjust the fixed gap, press into slices and cut into strips, and get wet noodles; process the wet noodles with 640W microwave power, control the processing time at 40s, and get fresh noodles after cooling. Wet surface, measured and packaged under sealed and aseptic conditions.

[0046] The sensory score of fresh wet noodles was 9...

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Abstract

The invention discloses fresh wet noodles with long-term wheat flavor and a preparation method thereof. The fresh wet noodles comprise the following raw materials: flour, flavor wrapping materials andwater, wherein the flavor wrapping materials comprise wheat germ powder, chestnut resistant starch, soybean protein isolate and carrageenan. The fresh wet noodles can keep the wheat flavor for a longtime during the shelf life. The preparation method comprises the following steps: dissolving table salt and sodium ascorbate in water to obtain a saline solution; uniformly mixing the flavor wrappingmaterials with the saline solution to form a uniform dispersion system; then uniformly mixing the uniform dispersion system with flour; performing kneading to form a loose flocculent dough which canbe formed by hand holding and kneading; fermenting the dough; making the dough into noodles by a noodle machine to obtain wet noodles; and performing microwave treatment on the wet noodles to obtain the fresh wet noodles. The preparation method has the advantages of simple process and low cost, and is suitable for industrial production.

Description

technical field [0001] The invention relates to the field of pasta processing, in particular to fresh wet noodles with long-term wheat flavor and a preparation method thereof. Background technique [0002] Compared with dry dried noodles, machine-made fresh wet noodles have the characteristics of freshness, refreshing, chewy and good noodle flavor that dry dried noodles do not have, and are very popular among consumers. Compared with dry vermicelli, fresh wet noodles have a higher water content. The amount of water added in the noodle making process can affect the cooking quality and appearance characteristics of finished fresh noodles. Within the range of water addition for noodle forming, higher water addition is beneficial to improve the appearance, taste and flavor of finished noodles. Although the newly produced fresh wet noodles are bright and milky white in appearance and have a strong wheat fragrance, the fresh wet noodles sometimes show deterioration of the wheat ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L29/00A23L29/256A23L29/30A23L5/30A23L5/20
CPCA23L7/111A23L29/045A23L29/256A23L29/30A23L5/34A23L5/20A23V2002/00A23V2250/5118A23V2250/5488A23V2250/5036
Inventor 张建春周文化熊立新
Owner 长沙南泥湾食品厂
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