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Quick-frozen convenient alkaline water noodles and production method thereof

A production method and an alkali-convenient technology, which are applied to quick-freezing and convenient alkaline water surface and the production field thereof, can solve the problems of easy-to-adhesion of the alkaline-water surface, difficulty in long-term freezing and storage, etc., and achieves difficult to adhere to the agglomerate, strong water retention, and good viscosity. The effect of stability

Pending Publication Date: 2022-07-01
武汉大汉口食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The embodiment of the present application provides a kind of quick-frozen convenient alkaline water surface and its production method, to solve the problems in the related art that the alkaline water surface is easy to stick and agglomerate when frozen, and it is difficult to store in a long-term freezer

Method used

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  • Quick-frozen convenient alkaline water noodles and production method thereof
  • Quick-frozen convenient alkaline water noodles and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] A quick-frozen convenient alkaline water surface is produced by the following production method:

[0069] The raw materials were prepared according to the following formula: 60 parts of flour, 0.1 part of salt, 0.1 part of potassium carbonate, 10 parts of acetate starch, 5 parts of hydroxypropyl distarch phosphate, and 33 parts of water, in parts by mass. Wherein, the substitution degree of acetate starch is 0.03, and the substitution degree of hydroxypropyl distarch phosphate is 0.7.

[0070] Mixing: Put the raw materials into the dough mixer and mix evenly to form a granular mixture.

[0071] Proofing: put the mixture on the proofing belt in the proofing box to proof; wherein, the proofing temperature is 23°C, and the proofing time is 30min.

[0072] Pressing and producing silk: The proofed mixture is sent to the pressing machine and repeatedly extruded into dough strips. The dough strips are rolled by pressing rollers to make noodles; the thickness of the dough stri...

Embodiment 2

[0078] A quick-frozen convenient alkaline water surface is produced by the following production method:

[0079] The raw materials were prepared according to the following formula: 75 parts of flour, 0.6 part of salt, 8 parts of potassium carbonate, 15 parts of acetate starch, 10 parts of hydroxypropyl distarch phosphate, and 38 parts of water. Wherein, the substitution degree of acetate starch is 0.09, and the substitution degree of hydroxypropyl distarch phosphate is 0.9.

[0080] Mixing: Put the raw materials into the dough mixer and mix evenly to form a granular mixture.

[0081] Proofing: Put the mixture on the proofing belt in the proofing box to proof; wherein, the proofing temperature is 28°C, and the proofing time is 50min.

[0082] Pressing and producing silk: The proofed mixture is sent to the pressing machine and repeatedly extruded into dough strips. The dough strips are rolled by pressing rollers to make noodles; the thickness of the dough strips is about 1.5mm....

Embodiment 3

[0088] A quick-frozen convenient alkaline water surface is produced by the following production method:

[0089] The raw materials were prepared according to the following formula: 70 parts of flour, 0.4 part of salt, 5 parts of potassium carbonate, 12 parts of acetate starch, 7 parts of hydroxypropyl distarch phosphate, and 35 parts of water. Among them, the substitution degree of acetate starch is 0.07, and the substitution degree of hydroxypropyl distarch phosphate is 0.8.

[0090] Mixing: Put the raw materials into the dough mixer and mix evenly to form a granular mixture.

[0091] Proofing: put the mixture on the proofing belt in the proofing box to proof; wherein, the proofing temperature is 25°C, and the proofing time is 35min.

[0092] Pressing and producing silk: The proofed mixture is sent to the pressing machine and repeatedly extruded into dough strips. The dough strips are rolled by pressing rollers to make noodles; the thickness of the dough strips is about 1.9m...

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Abstract

The invention relates to quick-frozen convenient alkaline water noodles and a production method thereof, and the quick-frozen convenient alkaline water noodles comprise the following components in parts by mass: 60-75 parts of flour, 0.1-0.6 part of table salt, 0.1-8 parts of potassium carbonate, 10-15 parts of starch acetate, 5-10 parts of hydroxy propyl distarch phosphate and 33-38 parts of water. On one hand, acetate starch molecules have acetyl groups, and the acetyl groups have great steric hindrance effect and molecular acting force, so that the hydrogen-bond acting force between starch molecules can be greatly reduced, the freeze-thaw stability of starch is improved, and the alkaline water surface is not easy to adhere and cake during freezing; on the other hand, the hydroxy propyl distarch phosphate has good viscosity stability and strong water-retaining property, and can delay hardening of the alkaline water surface during quick freezing; the starch acetate and the hydroxy propyl distarch phosphate can form a compact network structure and a good protective film layer on the surface of the alkaline water surface under the synergistic effect, the alkaline water surface is endowed with good freeze-thaw stability and ageing resistance, and finally the alkaline water surface can be frozen and stored for a long time.

Description

technical field [0001] The application relates to the technical field of food processing, in particular to a quick-frozen instant alkaline water surface and a production method thereof. Background technique [0002] Alkaline water noodles are one of the most common pasta dishes. Alkaline water noodles are made by adding alkali to flour to remove the sour taste in the dough and make the noodles more swollen, white and soft. After the alkaline water surface is made, in order to keep the alkaline water surface for a few days, the alkaline water surface is usually dried and cooled down. However, this method cannot make the alkaline water surface preserved for a long time. [0003] Most of the frozen noodle products on the market are frozen dumplings, cakes and the like. For alkaline water noodles, it is still difficult to store them by freezing for a long time, because the frozen alkaline water noodles are easy to stick to the blocks during the preservation process. The alkalin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L3/3553A23L3/3508
CPCA23L7/113A23L3/3553A23L3/3508A23V2002/00A23V2250/16A23V2250/5118A23V2300/20
Inventor 刘海元
Owner 武汉大汉口食品有限公司
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