A kind of noodle processing technology with resistance to rancidity and browning

Abstract

The invention relates to the technical field of noodle processing, in particular to a noodle processing technique with resistance to rancidity and browning. The noodle processing technique is based on a processing device, and the noodle processing technique comprises the following steps: step 1, weighing all raw materials, And the raw materials are mainly flour, supplemented by monosodium glutamate, edible salt and protein powder, and the above-mentioned raw materials are separately added to the processing device in turn; in step 2, the raw materials are fed by the feeding component and the sterilizing component in the processing device, and the feeding component adopts the form of a transmission belt. The sterilization component is irradiated by multiple groups of ultraviolet germicidal lamps; the invention can effectively sterilize the added materials, and cooperate with the subsequent ultraviolet channels to sterilize again during the drying process, so as to effectively remove harmful bacteria in the fabric, Further, the rancidity and browning of the noodles are effectively avoided; the present invention utilizes the addition of baking soda and vinegar to make the dough more fluffy, which is beneficial to ensure the complete killing of harmful bacteria.

Description

technical field [0001] The invention relates to the technical field of noodle processing, in particular to a noodle processing technology with resistance to rancidity and browning. Background technique [0002] Noodles originated in China and have been made and eaten for more than 4,000 years. Noodles are a kind of health care food that is simple to make, convenient to eat, and rich in nutrition, which can be used as a staple food or a fast food. It has long been accepted and loved by people all over the world. Noodles are a kind of dough made of grain or bean flour and water, and then either pressed or rolled or stretched into slices and then cut or pressed, or made into strips (or narrow or wide by means of kneading, pulling, kneading, etc.). , or flat or round) or small flakes, and finally boiled, fried, braised, and fried into a kind of food. There are many patterns and varieties. The local characteristics are extremely rich, such as the longevity noodles eaten on bir...

AI Technical Summary

Problems solved by technology

[0004] The traditional noodle processing is not enough to sterilize the raw materials, relying on the follow-up process to kill harmful bacteria is limited, and the traditional noodle processing mostly relies on manual operation, the processing efficiency is low, and the time of exposure to the outside world is longer, which will increase the harmful bacteria. The probability of bacteria mixed into the fabric, so there are certain limitations

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