CN109527388A - A kind of lactobacillus-fermented draws the preparation method of noodles - Google Patents

Abstract

A method of it is prepared by lactobacillus-fermented and draws noodles, be related to noodles processing technology in food processing technology field.Existing drawing noodles processing technology there are aiming at the problem that, in conjunction with traditional-handwork draw noodle production technique, utilize lactobacillus-fermented preparation draw noodles.The specific preparation method of the drawing noodles includes and face, dough fermentation, cuts big item, wire rod fermentation, rub small item with the hands, wire rod fermentation, upper boom winding, final fermentation, draw, cut ten, receipts face step, noodles are drawn using the fermentation of the method preparation, tensile property is good, unique flavor, nutritive value are high, and chewy in taste is smooth.

Description

A kind of lactobacillus-fermented draws the preparation method of noodles

Technical field

The present invention relates to noodles processing technology in food processing technology field, in particular to a kind of lactobacillus-fermented draws face The preparation method of item.

Background technique

Traditional staple food one of of the noodles as China, because its cook it is convenient, easy to digest absorb, nutritive value is high the advantages that due to It is very popular.There are many type of noodles, wherein drawing noodles has unique texture and mouthfeel, but draw noodles not only Complex manufacturing technology, it is usually required mainly for made by the good dough of tensile property.Such as hand-pulled noodles, as a kind of very popular Traditional wheaten food requires the tensile property of dough very high.In traditional hand-pulled noodles manufacture craft, hand-pulled noodles agent (paulin ash), its energy can be added Enough enhance the extensibility of dough.However, fluffy ash is added in food can generate a kind of penetrating odor, and this healthy meeting to people It causes potentially hazardous.Therefore, new type of safe, efficient, definite ingredients compound emulsifiers are developed, or by changing processing The mode of technique can have practical significance to improve dough extensibility.

Studies have shown that a degree of fermentation can not only improve the nutritive value of Flour product, increase Flour product wind Taste, and largely can change the internal structure of dough, there is certain improvement result to the rheological properties of dough.Example Such as the macaroni of Guizhou Suiyang, this noodles have passed through the process of repeatedly fermentation, multiple provocation during production, lasting Fermentation makes noodles form hollow pore, is tended to be elongated to several meters by the macaroni that this method makes.With The deep-fried twisted dough sticks vermicelli of for another example Xinyang City, Henan Province Guangshan County of manufacture craft as such, and using the manufacture craft repeatedly fermented, Obtained vermicelli can elongate several meters.This is because proper fermentation is conducive to the shape that mucedin goes up gluten network along its length At increasing the extensibility of dough.But the research of this respect is less, and the control especially for fermenting microbe and fermentation condition does not have Have a more deep theoretical research, most fermentation draw noodles production be still by experience, by the workshop-based production of weather, even The generation and the change caused by it that the producer is not clearly fermented, therefore the quality of product is unstable, cannot achieve big Large-scale production.In addition, the drawing noodles of both spontaneous fermentations, since fermentation condition cannot be controlled well, often through big Amount adds salt to guarantee the operating characteristics of dough, causes the salt content of noodles finished product higher, unfavorable to mouthfeel and health.

The present invention is fermented using mixing lactic acid bacteria, draws method for making noodles in conjunction with traditional-handwork, passes through control fermentation item Part and technique, prepare that a kind of nutritive value is high, the good drawing noodles of tensile property, and it is not only safer to make to draw noodles, and And nutrition is delicious, and it is smooth agreeable to the taste, meet higher pursuit of the present people for new type food.Method of the invention is a large amount of Screening and optimizing goes out on the basis of experiment, can prepare the guaranteed drawing noodles of quality, and realize work to draw the production of noodles Industryization provides Technical Reference.

Summary of the invention

The present invention is by selecting three kinds of different lactic acid bacterias (lactobacillus plantarum, bifidobacterium lactis, lactobacillus acidophilus) to mix hair Ferment draws noodles in conjunction with traditional handicraft, prepares that a kind of tensile property is good, nutrition is delicious, smooth agreeable to the taste drawing noodles.

The purpose of the present invention can be realized by following technique measures:

Steps are as follows for the method for the invention:

A, and face: weighing suitable Strong flour, weigh 2 ~ 3% salt using flour amount as base, by 1 ~ 3% mixing lactic acid bacteria (lactobacillus plantarum 0.8 ~ 1.8%, bifidobacterium lactis 0.3 ~ 1%, lactobacillus acidophilus 0.2 ~ 0.8%) is dissolved in the burning for filling 53 ~ 55% water It in cup, is added in dough mixing machine together, takes out dough after stirring 13 ~ 15min；

B, dough fermentation: the resulting dough of step a is covered with preservative film, in the proofing box of 30 ~ 35 DEG C of temperature, humidity 80 ~ 85% Middle fermentation 1-1.5h；

C, it cuts big item: b step dough being taken out, is cut into the strip that diameter is 3-4cm, being twined into diameter back and forth repeatedly with hand is 1.5- The round bar of 2.5cm；

D, wire rod ferments: strip in step c being folded to be placed in container, edible oil in brushing；It is covered with preservative film, is put into temperature Ferment 1-1.5h in 30 ~ 35 DEG C of degree, the proofing box of humidity 80-85%；

E, it rubs small item with the hands: the noodles in step d being taken out and are twisted into the small item that diameter is about 0.8-1.5cm on panel；

F, wire rod ferments: strip in step e being folded to be placed in container, edible oil in brushing；It is covered with preservative film, is put into temperature Ferment 1-1.5h in 30 ~ 35 DEG C of degree, the proofing box of humidity 80-85%；

G, upper boom winding: small item is wrapped on two root longs about 50cm bamboo pole, spacing 15-30cm；

H, the noodles after upper boom final fermentation: are placed in in the proofing box of 30 ~ 35 DEG C of temperature, humidity 80 ~ 85% 1-2h that ferments；

I, it draws: taking out bamboo pole, both hands hold bamboo pole both ends, draw certain length with appropriate dynamics, are made 1 ~ 2 mm's of diameter Noodles；

J, cut receipts face: with knife, bamboo pole direction of both ends cuts off noodles along longitudinal direction, and noodles are put in order and are put into pallet.

Beneficial effects of the present invention are as follows:

1, fermented by lactic acid bacteria is applied in the manufacture craft for drawing noodles by the present invention, is improved the extensibility of dough, is made it It is easy to stretch, by repeatedly fermenting, stretching, the drawing noodles nutritive value prepared is high, tensile property is good, chewy in taste is refreshing It is sliding.

2, the present invention draws the manufacture craft of noodles in conjunction with traditional-handwork, makes to draw by control strain and fermentation condition The manufacture craft of noodles is standardized and is optimized, and product quality is guaranteed, and the industrialized production for drawing noodles for fermentation provides With reference to.

Specific embodiment

The present invention will be further described with the following Examples.

Example:

Weigh 200g Strong flour, 4g salt stirs evenly in dough mixing machine, by 1.0g lactobacillus plantarum, 0.5g bifidobacterium lactis Be added in the water of 106g with 0.5g lactobacillus acidophilus, poured into dough mixing machine after completely dissolution and face 13min after take out dough, Covered with preservative film, 35 DEG C of temperature, humidity 84% proofing box in ferment 1h.Dough is taken out, being cut into diameter is 3cm strip, It is twined into the round bar that diameter is 2cm back and forth repeatedly with hand；Noodles are folded again to brush upper edible oil, is covered, put with preservative film Enter proofing box, ferment 1h.Noodles are taken out and are twisted into the small item that diameter is about 1cm on panel；Strip is folded to come, is eaten in brushing With oil；It is covered with preservative film, is put into the proofing box of 35 DEG C of temperature, humidity 84% 1h that ferments；Small item is wound into two root longs about again On the bamboo pole of 50cm, spacing 20cm；Face frame is placed in in the proofing box of 35 DEG C of temperature, humidity 84% 2h that ferments；Face frame is taken out, it is double Hand holds bamboo pole both ends and is drawn to appropriate length, obtains the noodles of diameter 1mm；With knife, bamboo pole direction of both ends cuts noodles along longitudinal direction It is disconnected, noodles are put in order and are put into pallet.

Claims (2)

1. the preparation method that a kind of lactobacillus-fermented draws noodles, it is characterised in that: the method comprises the following steps:

A, and face: weighing suitable Strong flour, 2 ~ 3% salt, 1 ~ 3% mixing lactic acid bacteria is molten is weighed using flour amount as base It in the beaker for filling 53 ~ 55% water, is added in dough mixing machine together, takes out dough after stirring 13 ~ 15min；

B, dough fermentation: the resulting dough of step a is covered with preservative film, in the proofing box of 30 ~ 35 DEG C of temperature, humidity 80 ~ 85% Middle fermentation 1-1.5h；

C, it cuts big item: b step dough being taken out, is cut into the strip that diameter is 3-4cm, being twined into diameter back and forth repeatedly with hand is 1.5- The round bar of 2.5cm；

D, wire rod ferments: strip in step c being folded to be placed in container, edible oil in brushing；It is covered with preservative film, is put into temperature Ferment 1-1.5h in 30 ~ 35 DEG C of degree, the proofing box of humidity 80-85%；

E, it rubs small item with the hands: the noodles in step d being taken out and are twisted into the small item that diameter is about 0.8-1.5cm on panel；

F, wire rod ferments: strip in step e being folded to be placed in container, edible oil in brushing；It is covered with preservative film, is put into temperature Ferment 1-1.5h in 30 ~ 35 DEG C of degree, the proofing box of humidity 80-85%；

G, upper boom winding: small item is wrapped on two root longs about 50cm bamboo pole, spacing 15-30cm；

H, the noodles after upper boom final fermentation: are placed in in the proofing box of 30 ~ 35 DEG C of temperature, humidity 80 ~ 85% 1-2h that ferments；

I, it draws: taking out bamboo pole, both hands hold bamboo pole both ends, draw certain length with appropriate dynamics, are made 1 ~ 2 mm's of diameter Noodles；

J, cut receipts face: with knife, bamboo pole direction of both ends cuts off noodles along longitudinal direction, and noodles are put in order and are put into pallet.

2. mixing lactic acid bacteria described in claim 1 includes: lactobacillus plantarum, bifidobacterium lactis and lactobacillus acidophilus, specifically Additive amount are as follows: lactobacillus plantarum 0.8 ~ 1.8%, bifidobacterium lactis 0.3 ~ 1%, lactobacillus acidophilus 0.2 ~ 0.8%.