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Preparation method of fruit natural yeast porous fine dried noodles

A natural yeast and fruit technology, applied in climate change adaptation, food science, etc., can solve the problems of long fermentation process, difficult to be controlled, difficult to large-scale production, etc., and achieve the effect of smooth taste, easy digestion and stable quality

Pending Publication Date: 2022-08-02
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since there are many factors affecting the fermentation of natural yeast, the fermentation process is long and difficult to be controlled, so this method is difficult to be used in large-scale production and is limited to families and handicraft workshops. This invention introduces a relatively stable natural yeast for fermentation The method of dried noodles provides a theoretical basis for the industrialization of porous dried noodles, which also has important practical significance for promoting the healthy, sustainable and benign development of the noodle industry

Method used

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  • Preparation method of fruit natural yeast porous fine dried noodles
  • Preparation method of fruit natural yeast porous fine dried noodles
  • Preparation method of fruit natural yeast porous fine dried noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of natural yeast porous dried noodles with red fruit, comprising the following steps:

[0031] (1) Cultivation of red extract fermentation broth: Wash 12 parts of fresh grapes and put them in a sterilized sealed tank, add 20 parts of cold boiled water and 2 parts of white sugar, stir evenly, and place at 20-23°C with a relative humidity of 50% Under ~60%, ferment for 4 to 5 days, open the bottle cap once a day to deflate and shake gently, wait until a lot of bubbles appear, all the grapes float up and are full of fragrant alcohol, indicating that the fermentation is successful, filter with three layers of sterile gauze to obtain Fruit fermentation broth.

[0032] (2) The seeding of natural yeast of red extract: on the first day, take 30 parts of fruit natural yeast liquid and 30 parts of flour, mix well, place it at a temperature of 25°C and a relative humidity of 60% for 18 hours, and the volume of the noodles will increase to the original size. 2...

Embodiment 2

[0039] A preparation method of pear fruit natural yeast porous dried noodles, comprising the following steps:

[0040] (1) Cultivation of pear fermentation broth: simply wash fresh pears, remove the core, cut into small pieces with the skin on, weigh 15 parts into a sterilized airtight jar, add 20 parts of cold boiled water and 2 parts of white sugar and stir Evenly, sealed and placed at a temperature of 22 to 25 ° C and a relative humidity of 70%, fermented for 5 days, opened the bottle cap once a day to let out air, stirred with sterilized chopsticks, waited until a lot of bubbles appeared and the wine fragrance was emitted, use three layers of sterile gauze The fermentation broth was obtained by filtration.

[0041] (2) The seeding of pear natural yeast: on the first day, take 40 parts of yeast liquid and mix 40 parts of flour, and place it for 20 hours at a temperature of 22-24°C and a relative humidity of 50%-60%, and the volume of the noodles will increase to The origin...

Embodiment 3

[0054] Example 3 Determination of the bending resistance of dry dried noodles

[0055] Randomly select 20 vermicelli samples from each batch of vermicelli, try to select vermicelli with straight appearance and uniform thickness, and cut them into 15 cm length for testing. Test parameters: Use the special probe for texture analyzer: A / SFR, test mode: compression, pre-test speed: 0.50mm / s, test speed: 1.00 mm / s, post-test speed: 10.00 mm / s, distance: 40 mm, Trigger Force: Auto-5 g. The result is as figure 1 shown.

[0056] Experiments have shown that from figure 1 It can be seen that the bending strength of the red grape natural yeast porous noodles prepared in Example 1 of the present invention is 44.6% and 79.5% higher than that of the ordinary noodles in Comparative Example 1 and the commercial yeast porous noodles in Comparative Example 2, indicating that fruit natural yeast can It is better to reduce the breakage rate of porous noodles, thereby reducing the loss of nood...

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Abstract

The invention belongs to the technical field of food processing. Any one of grapes, pears, longans, apples, navel oranges and tomatoes is adopted to be evenly mixed with white granulated sugar and purified water, fermentation is conducted under certain temperature and humidity to prepare fermentation liquor, the fermentation liquor and flour in a certain proportion are sown to prepare fruit natural yeast, the fruit natural yeast is mixed and stirred with high gluten flour, salt and sterile water to form dough, the dough is fermented, and the finished product is obtained. And repeatedly rolling, slitting, fermenting and drying to obtain the natural yeast porous fine dried noodles. The prepared natural yeast can be used for replacing commercial yeast for fermentation and is stable in quality and not prone to mildewing; holes in the prepared fine dried noodles are densely and uniformly distributed, so that the fine dried noodles are more tasty; in addition, the natural yeast porous fine dried noodles are unique in flavor, high in nutritional value and suitable for various people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method of fruit natural yeast porous dried noodles. Background technique [0002] Noodles are one of the traditional staple foods and there are many varieties. Hollow vermicelli is a special kind of noodles in my country. Sihong vermicelli in Jiangsu, Suiyang vermicelli in Guizhou, Qishan vermicelli in Shaanxi are all famous hollow noodles. Porous vermicelli is derived from the improvement of traditional hollow vermicelli. As a traditional Chinese special vermicelli, it has the advantages of smooth taste, porous inside and easy to taste. At present, large-scale production of porous vermicelli has not yet been achieved. The main reason is that there are more than ten processing procedures, the process is long, and the production process is not easy to control; at the same time, the traditional hollow vermicelli production process has a high amount of salt adde...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L7/104A23L33/10
CPCA23L7/113A23L7/104A23L33/10Y02A40/90
Inventor 汪磊陈洁陈怡萱许飞李雪琴吕莹果潘丽
Owner HENAN UNIVERSITY OF TECHNOLOGY
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