Corn fine dried noodles and preparation method thereof

A corn and vermicelli technology, applied in the fields of food science, food preservation, application, etc., can solve the problems of corn flour dough unable to form a network structure, unable to form a viscoelastic dough, unable to exert the edible effect of corn, etc., to achieve rich varieties, Lower cholesterol levels and improve flavor

Inactive Publication Date: 2020-05-01
HUAIYIN INSTITUTE OF TECHNOLOGY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, since corn does not contain wheat gluten, the cornmeal dough cannot form a network structure and cannot form a viscoelastic dough, and its plasticity is extremely poor
Most of the products currently on the market are made of mixed flour with a large amount of wheat flour added. The corn content is low, and the edible effect of corn cannot be exerted

Method used

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  • Corn fine dried noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take the following raw materials by weight for subsequent use:

[0026] 750 parts of corn flour; 120 parts of flour; 5 parts of table salt; 4 parts of edible alkali; 125 parts of water, 6 parts of bovine plasma protein, 0.4 part of bacterial nanocellulose; 0.2 part of propylene glycol, 3 parts of edible alcohol, and 0.5 part of compound phosphate;

[0027] (1) Corn ripening Crush fresh, plump, mildew-free corn kernels (moisture content 13%) to 80 mesh, add some water, cook at 90-95°C for 15-30 min, and cool to 35-50°C;

[0028] (2) Noodle mixing Add the matured corn and flour into the vacuum noodle mixer and knead the noodles, stir and dissolve salt, bacterial nanocellulose, bovine plasma protein, edible alkali, and compound phosphate into the remaining water, and slowly Pour it into the dough mixer, knead the dough for 5-15 minutes, add edible alcohol and propylene glycol, and continue kneading the dough for 3-5 minutes; the vacuum degree of the vacuum kneading machine...

Embodiment 2

[0034] Take the following raw materials by weight for subsequent use:

[0035] 50 parts of corn flour; 100 parts of flour; 3 parts of table salt; 2 parts of edible alkali; 100 parts of water, 2 parts of bovine plasma protein, 0.2 part of bacterial nanocellulose; 0.1 part of propylene glycol, 2 parts of edible alcohol, and 0.3 part of compound phosphate.

[0036] The preparation process is the same as in Example 1.

Embodiment 3

[0038] Take the following raw materials by weight for subsequent use:

[0039] 100 parts of corn flour; 150 parts of flour; 6 parts of table salt; 5 parts of edible alkali; 150 parts of water, 8 parts of bovine plasma protein, 0.5 part of bacterial nanocellulose;

[0040] The preparation process is the same as in Example 1.

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Abstract

The invention discloses corn fine dried noodles and a preparation method thereof. The corn fine dried noodles disclosed by the invention are prepared from the following raw materials in parts by weight: 50-100 parts of corn flour, 100-150 parts of flour, 3-6 parts of table salt, 2-5 parts of dietary alkali, 100-150 parts of water, 2-8 parts of bovine plasma protein, 0.2-0.5 part of bacterial nanocellulose, 0.1-0.3 part of propylene glycol, 2-4 parts of edible alcohol and 0.3-0.7 part of composite phosphate. The noodles provided by the invention are high in corn content, rich in nutrition, chewy in mouth feel and easy to cook, and the circumstances that soup of noodles is thick and the noodles are broken are not easy to cause. The preparation method disclosed by the invention is simple intechnology and low in cost.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a corn noodle and a preparation method thereof. Background technique [0002] Pasta is a traditional food in my country, and vermicelli has always been one of the pasta that people like because of its convenient eating and easy storage. The vermicelli on the market of our country is all made with wheat flour basically or is made with wheat flour as main raw material. Along with the raising of people's living standard, people's health consciousness gradually strengthens, and common noodle nutrition is more single, also can't satisfy people's growing needs to the aspects such as nutrition, health, rationality of food. [0003] Corn, also known as maize, corn, etc., is the third largest food crop in the world. It has a wide planting area and is rich in nutrients. Its lipids are mainly unsaturated fatty acids, rich in linoleic acid and vitamin E, which can reduce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L3/28
CPCA23L7/109A23L3/28
Inventor 蒋长兴赵祥杰毕艳红聂小宝
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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