CN109259077A - A kind of production method of fresh noodles - Google Patents
A kind of production method of fresh noodles Download PDFInfo
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- CN109259077A CN109259077A CN201811037931.3A CN201811037931A CN109259077A CN 109259077 A CN109259077 A CN 109259077A CN 201811037931 A CN201811037931 A CN 201811037931A CN 109259077 A CN109259077 A CN 109259077A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The present invention relates to food processing technology fields, especially a kind of production method of fresh noodles, the following steps are included: S1, preparation and face water: in parts by weight, prepare pure water 30-35 parts, 1-3 parts of salt, 1-3 parts of dietary alkali, 2-4 parts of alcohol, salt and dietary alkali are incorporated in pure water, alcohol is added, the disinfection of pressure cooker high temperature is then added, obtains and face water；S2, it prepares edible powder: in parts by weight, preparing flour 55-70 parts, 5-10 parts of albumen powder, 5-10 parts of starch, 5-10 parts of Gluten, the above material is uniformly mixed to get edible powder；S3 and face: by edible powder obtained in the previous step and with face water according to 10:(3-4) ratio be added dough mixing machine in stir 10-12min, be made dough；S4, face of waking up；S5, calendering；S6, packaging.The invention is simple and feasible, is effectively improved the mouthfeel of noodles.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of production methods of fresh noodles.
Background technique
Noodles are one of most common food in people's daily life, always by people's as a kind of traditional food
Like.With the economic development and improvement of people's living standards, cladding face can not meet people fresh to noodles, nutrition,
Tasty and refreshing, the features such as chewiness sense is strong requirement, and fresh noodles bright, entrance is smooth, elasticity is good, chewy texture is strong, face thick flavor,
Quite popular with consumers in recent years, a good main cause of quality is that fresh noodles moisture content is high, generally 25 ﹪~
30 ﹪, some are even as high as 35 ﹪, and moisture content height is substantially shorter the cooking time (boiling water enters a pot 60s~90s) of noodles, that is, subtracts
Few cooking length of time, and reduce energy energy consumption.The fresh noodles of tradition using producing based on wheat flour, key step have with face, curing,
Roller sheet slitting, is air-dried, is packed after sterilization, is commonly called as semi-dried noodle, moisture content is in 25 ﹪ or so；With the development of automation, industry
The fresh noodles that metaplasia produces are more and more, have the characteristics that production is efficient compared to hand-made noodles, but its taste one
Traditional handicraft noodles directly are inferior to, bring obstruction to industry development, it is therefore desirable to a kind of producer of novel fresh noodles
Method, to improve the mouthfeel of fresh noodles.
Summary of the invention
The purpose of the present invention is to solve disadvantages existing in the prior art, and a kind of production of the fresh noodles proposed
Method.
To achieve the goals above, present invention employs following technical solutions:
Design a kind of production method of fresh noodles, comprising the following steps:
S1, preparation and face water: in parts by weight, prepare pure water 30-35 parts, 1-3 parts of salt, 1-3 parts of dietary alkali, wine
It is 2-4 parts smart, salt and dietary alkali are incorporated in pure water, alcohol is added, the disinfection of pressure cooker high temperature is then added, is obtained and face
Use water；
S2, prepare edible powder: in parts by weight, prepare flour 55-70 parts, 5-10 parts of albumen powder, 5-10 parts of starch,
5-10 parts of Gluten, the above material is uniformly mixed to get edible powder；
S3 and face: by edible powder obtained in the previous step and with face water according to 10:(3-4) ratio be added dough mixing machine in stir
10-12min is mixed, dough is made；
S4, face of waking up: being pressed into the flour cake with a thickness of 10-15mm to the resulting dough of previous step, stand the face of waking up later, face of waking up
Temperature maintains 20-25 DEG C, time 18-22min, and humidity keeps 80-95%；
S5, calendering: the resulting flour cake of previous step is subjected to maturation process, the flour cake cured is put into calender and is carried out
6-8 calendering, obtains musculus cutaneus, and raw noodles then are made in musculus cutaneus chopping using shredding knife；
S6, packaging: starch is uniformly sprinkled on noodles surface, is quantitatively packed later.
Preferably, each raw material is 33 parts of pure water, 2 parts of salt, 2 parts of dietary alkali, alcohol 3 in parts by weight in S1
Part.
Preferably, each raw material is 65 parts of flour, 8 parts of albumen powder, 8 parts of starch, Gluten 8 in parts by weight in S2
Part.
Preferably, sterilisation temp maintains 105-110 DEG C in S1, duration 5-10min.
Preferably, flour is wheat flour in S2.
Preferably, for musculus cutaneus with a thickness of 2-3mm, noodles width is 2-4mm in S5.
Preferably, sizing is blowed to noodles before packing in S6, and uses microwave disinfection simultaneously.
Preferably, secondary awake face is carried out to flour cake before maturation process in S5, flour cake is wound into diameter in the face of 50cm
Volume, is placed on temperature in the environment of 20-25 DEG C, humidity 80-95%, continues 20-25min, is pressed into flour cake again later.
A kind of production method of fresh noodles proposed by the present invention, beneficial effect are: the invention is simple and feasible, is retaining
Under the premise of noodles storage characteristics and convenience, and the acid of any food additives with preservation or high concentration is not added
Reach fresh-keeping purpose with alcohol, and by improving and expecting processing step and equipment, the uniformity with face is improved, with handmade noodles product
Matter compares favourably even better than handmade noodles.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.
Embodiment 1
A kind of production method of fresh noodles, comprising the following steps:
S1, preparation and face water: in parts by weight, preparing 30 parts of pure water, 1 part of salt, 1 part of dietary alkali, 2 parts of alcohol,
Salt and dietary alkali are incorporated in pure water, alcohol is added, the disinfection of pressure cooker high temperature is then added, obtains and face water；
S2, it prepares edible powder: in parts by weight, preparing 55 parts of flour, 5 parts of albumen powder, 5 parts of starch, Gluten 5
Part, the above material is uniformly mixed to get edible powder；
S3 and face: by edible powder obtained in the previous step and with face water according to 10:3 ratio be added dough mixing machine in stir
Dough is made in 10min；
S4, face of waking up: being pressed into the flour cake with a thickness of 10mm to the resulting dough of previous step, stand the face of waking up later, face temperature of waking up
Degree maintains 20 DEG C, time 18min, and humidity keeps 80%；
S5, calendering: the resulting flour cake of previous step is subjected to maturation process, the flour cake cured is put into calender and is carried out
6 calenderings, obtain musculus cutaneus, and raw noodles then are made in musculus cutaneus chopping using shredding knife；
S6, packaging: starch is uniformly sprinkled on noodles surface, is quantitatively packed later.
Sterilisation temp maintains 105 DEG C in S1, duration 5min.
Flour is wheat flour in S2.
For musculus cutaneus with a thickness of 2mm, noodles width is 2mm in S5.
Sizing is blowed to noodles before packing in S6, and uses microwave disinfection simultaneously.
Secondary awake face is carried out to flour cake before maturation process in S5, flour cake is wound into diameter in the roll of 50cm, is placed
In temperature in the environment of 20 DEG C, humidity 80%, continues 20min, be pressed into flour cake again later.
Embodiment 2
A kind of production method of fresh noodles, comprising the following steps:
S1, preparation and face water: in parts by weight, preparing 32 parts of pure water, 2 parts of salt, 2 parts of dietary alkali, 3 parts of alcohol,
Salt and dietary alkali are incorporated in pure water, alcohol is added, the disinfection of pressure cooker high temperature is then added, obtains and face water；
S2, it prepares edible powder: in parts by weight, preparing 60 parts of flour, 6 parts of albumen powder, 6 parts of starch, Gluten 6
Part, the above material is uniformly mixed to get edible powder；
S3 and face: by edible powder obtained in the previous step and with face water according to 10:3 ratio be added dough mixing machine in stir
Dough is made in 11min；
S4, face of waking up: being pressed into the flour cake with a thickness of 12mm to the resulting dough of previous step, stand the face of waking up later, face temperature of waking up
Degree maintains 22 DEG C, time 20min, and humidity keeps 85%；
S5, calendering: the resulting flour cake of previous step is subjected to maturation process, the flour cake cured is put into calender and is carried out
7 calenderings, obtain musculus cutaneus, and raw noodles then are made in musculus cutaneus chopping using shredding knife；
S6, packaging: starch is uniformly sprinkled on noodles surface, is quantitatively packed later.
Sterilisation temp maintains 106 DEG C in S1, duration 6min.
Flour is wheat flour in S2.
For musculus cutaneus with a thickness of 2mm, noodles width is 2mm in S5.
Sizing is blowed to noodles before packing in S6, and uses microwave disinfection simultaneously.
Secondary awake face is carried out to flour cake before maturation process in S5, flour cake is wound into diameter in the roll of 50cm, is placed
In temperature in the environment of 22 DEG C, humidity 85%, continues 22min, be pressed into flour cake again later.
Embodiment 3
A kind of production method of fresh noodles, comprising the following steps:
S1, preparation and face water: in parts by weight, preparing 33 parts of pure water, 2 parts of salt, 2 parts of dietary alkali, 3 parts of alcohol,
Salt and dietary alkali are incorporated in pure water, alcohol is added, the disinfection of pressure cooker high temperature is then added, obtains and face water；
S2, it prepares edible powder: in parts by weight, preparing 65 parts of flour, 8 parts of albumen powder, 8 parts of starch, Gluten 8
Part, the above material is uniformly mixed to get edible powder；
S3 and face: by edible powder obtained in the previous step and with face water according to 10:4 ratio be added dough mixing machine in stir
Dough is made in 11min；
S4, face of waking up: being pressed into the flour cake with a thickness of 14mm to the resulting dough of previous step, stand the face of waking up later, face temperature of waking up
Degree maintains 24 DEG C, time 21min, and humidity keeps 90%；
S5, calendering: the resulting flour cake of previous step is subjected to maturation process, the flour cake cured is put into calender and is carried out
7 calenderings, obtain musculus cutaneus, and raw noodles then are made in musculus cutaneus chopping using shredding knife；
S6, packaging: starch is uniformly sprinkled on noodles surface, is quantitatively packed later.
Sterilisation temp maintains 108 DEG C in S1, duration 8min.
Flour is wheat flour in S2.
For musculus cutaneus with a thickness of 3mm, noodles width is 3mm in S5.
Sizing is blowed to noodles before packing in S6, and uses microwave disinfection simultaneously.
Secondary awake face is carried out to flour cake before maturation process in S5, flour cake is wound into diameter in the roll of 50cm, is placed
In temperature in the environment of 24 DEG C, humidity 90%, continues 24min, be pressed into flour cake again later.
Embodiment 4
A kind of production method of fresh noodles, comprising the following steps:
S1, preparation and face water: in parts by weight, preparing 35 parts of pure water, 3 parts of salt, 3 parts of dietary alkali, 4 parts of alcohol,
Salt and dietary alkali are incorporated in pure water, alcohol is added, the disinfection of pressure cooker high temperature is then added, obtains and face water；
S2, it prepares edible powder: in parts by weight, preparing 70 parts of flour, 10 parts of albumen powder, 10 parts of starch, Gluten
10 parts, the above material is uniformly mixed to get edible powder；
S3 and face: by edible powder obtained in the previous step and with face water according to 10:4 ratio be added dough mixing machine in stir
Dough is made in 12min；
S4, face of waking up: being pressed into the flour cake with a thickness of 15mm to the resulting dough of previous step, stand the face of waking up later, face temperature of waking up
Degree maintains 25 DEG C, time 22min, and humidity keeps 95%；
S5, calendering: the resulting flour cake of previous step is subjected to maturation process, the flour cake cured is put into calender and is carried out
8 calenderings, obtain musculus cutaneus, and raw noodles then are made in musculus cutaneus chopping using shredding knife；
S6, packaging: starch is uniformly sprinkled on noodles surface, is quantitatively packed later.
Sterilisation temp maintains 110 DEG C in S1, duration 10min.
Flour is wheat flour in S2.
For musculus cutaneus with a thickness of 3mm, noodles width is 4mm in S5.
Sizing is blowed to noodles before packing in S6, and uses microwave disinfection simultaneously.
Secondary awake face is carried out to flour cake before maturation process in S5, flour cake is wound into diameter in the roll of 50cm, is placed
In temperature in the environment of 25 DEG C, humidity 95%, continues 25min, be pressed into flour cake again later.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of production method of fresh noodles, which comprises the following steps:
S1, preparation and face water: in parts by weight, prepare pure water 30-35 parts, 1-3 parts of salt, 1-3 parts of dietary alkali, alcohol 2-
4 parts, salt and dietary alkali are incorporated in pure water, alcohol is added, the disinfection of pressure cooker high temperature is then added, obtains using with face
Water；
S2, it prepares edible powder: in parts by weight, preparing flour 55-70 parts, 5-10 parts of albumen powder, 5-10 parts of starch, glutelin
5-10 parts of powder, the above material is uniformly mixed to get edible powder；
S3 and face: by edible powder obtained in the previous step and with face water according to 10:(3-4) ratio be added dough mixing machine in stir 10-
Dough is made in 12min；
S4, face of waking up: being pressed into the flour cake with a thickness of 10-15mm to the resulting dough of previous step, stand the face of waking up later, face temperature of waking up
20-25 DEG C, time 18-22min is maintained, humidity keeps 80-95%；
S5, calendering: the resulting flour cake of previous step is subjected to maturation process, the flour cake cured is put into calender and carries out 6-8
Secondary calendering obtains musculus cutaneus, and raw noodles then are made in musculus cutaneus chopping using shredding knife；
S6, packaging: starch is uniformly sprinkled on noodles surface, is quantitatively packed later.
2. a kind of production method of fresh noodles according to claim 1, it is characterised in that: each raw material is according to weight in S1
Amount number is calculated as 33 parts of pure water, 2 parts of salt, 2 parts of dietary alkali, 3 parts of alcohol.
3. a kind of production method of fresh noodles according to claim 1, it is characterised in that: each raw material is according to weight in S2
Amount number is calculated as 65 parts of flour, 8 parts of albumen powder, 8 parts of starch, 8 parts of Gluten.
4. a kind of production method of fresh noodles according to claim 1, it is characterised in that: sterilisation temp maintains in S1
105-110 DEG C, duration 5-10min.
5. a kind of production method of fresh noodles according to claim 1, it is characterised in that: flour is wheat flour in S2.
6. a kind of production method of fresh noodles according to claim 1, it is characterised in that: musculus cutaneus is in S5 with a thickness of 2-
3mm, noodles width are 2-4mm.
7. a kind of production method of fresh noodles according to claim 1, it is characterised in that: to noodles before being packed in S6
Sizing is blowed, and uses microwave disinfection simultaneously.
8. a kind of production method of fresh noodles according to claim 1, it is characterised in that: right before maturation process in S5
Flour cake carries out secondary awake face, and flour cake is wound into diameter in the roll of 50cm, is placed on temperature in 20-25 DEG C, humidity 80-95%
In the environment of, continue 20-25min, is pressed into flour cake again later.
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| CN201811037931.3A CN109259077A (en) | 2018-09-06 | 2018-09-06 | A kind of production method of fresh noodles |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811037931.3A CN109259077A (en) | 2018-09-06 | 2018-09-06 | A kind of production method of fresh noodles |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892542A (en) * | 2019-02-28 | 2019-06-18 | 深圳市伊都食品有限公司 | A kind of fresh flour and its production method |
| CN111616300A (en) * | 2020-06-02 | 2020-09-04 | 江西共青江中食疗科技有限公司 | Instant noodles without excessive internal heat and preparation method thereof |
| CN111728137A (en) * | 2020-05-25 | 2020-10-02 | 福州昌盛食品有限公司 | Efficient preparation method of fresh noodles |
| CN112715841A (en) * | 2020-12-25 | 2021-04-30 | 江苏和府餐饮管理有限公司 | Frozen noodles and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932049A (en) * | 2014-04-28 | 2014-07-23 | 长沙克明面业有限公司 | Fresh noodles as well as industrial production method and stirring device |
| CN105010998A (en) * | 2015-07-31 | 2015-11-04 | 河南松山面业股份有限公司 | Fresh uncooked noodles and preparation method thereof |
| CN105360945A (en) * | 2015-12-11 | 2016-03-02 | 统一企业(中国)投资有限公司昆山研究开发中心 | Raw and fresh noodle and processing method thereof |
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2018
- 2018-09-06 CN CN201811037931.3A patent/CN109259077A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932049A (en) * | 2014-04-28 | 2014-07-23 | 长沙克明面业有限公司 | Fresh noodles as well as industrial production method and stirring device |
| CN105010998A (en) * | 2015-07-31 | 2015-11-04 | 河南松山面业股份有限公司 | Fresh uncooked noodles and preparation method thereof |
| CN105360945A (en) * | 2015-12-11 | 2016-03-02 | 统一企业(中国)投资有限公司昆山研究开发中心 | Raw and fresh noodle and processing method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892542A (en) * | 2019-02-28 | 2019-06-18 | 深圳市伊都食品有限公司 | A kind of fresh flour and its production method |
| CN111728137A (en) * | 2020-05-25 | 2020-10-02 | 福州昌盛食品有限公司 | Efficient preparation method of fresh noodles |
| CN111616300A (en) * | 2020-06-02 | 2020-09-04 | 江西共青江中食疗科技有限公司 | Instant noodles without excessive internal heat and preparation method thereof |
| CN112715841A (en) * | 2020-12-25 | 2021-04-30 | 江苏和府餐饮管理有限公司 | Frozen noodles and preparation method thereof |
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