CN110250420A - A kind of preparation method of fast ripe chewiness noodles - Google Patents
A kind of preparation method of fast ripe chewiness noodles Download PDFInfo
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- CN110250420A CN110250420A CN201910466219.3A CN201910466219A CN110250420A CN 110250420 A CN110250420 A CN 110250420A CN 201910466219 A CN201910466219 A CN 201910466219A CN 110250420 A CN110250420 A CN 110250420A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 135
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
- 238000004898 kneading Methods 0.000 claims abstract description 21
- 235000011844 whole wheat flour Nutrition 0.000 claims abstract description 15
- 238000010411 cooking Methods 0.000 claims abstract description 14
- 238000000465 moulding Methods 0.000 claims abstract description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 29
- 102000002322 Egg Proteins Human genes 0.000 claims description 29
- 108010000912 Egg Proteins Proteins 0.000 claims description 29
- 235000014103 egg white Nutrition 0.000 claims description 29
- 210000000969 egg white Anatomy 0.000 claims description 29
- 235000013312 flour Nutrition 0.000 claims description 25
- 238000010438 heat treatment Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 238000007605 air drying Methods 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000005192 partition Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims 2
- 230000008014 freezing Effects 0.000 claims 2
- 238000000855 fermentation Methods 0.000 claims 1
- 230000004151 fermentation Effects 0.000 claims 1
- 238000007602 hot air drying Methods 0.000 claims 1
- 230000015572 biosynthetic process Effects 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 18
- 102000004169 proteins and genes Human genes 0.000 description 15
- 108090000623 proteins and genes Proteins 0.000 description 15
- 235000014347 soups Nutrition 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 6
- 230000018044 dehydration Effects 0.000 description 5
- 238000006297 dehydration reaction Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000013557 nattō Nutrition 0.000 description 5
- 125000003118 aryl group Chemical group 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011010 flushing procedure Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
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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
- A23L15/00—Egg products; Preparation or treatment thereof
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention mainly relates to noodles processing technical fields, disclose a kind of preparation method of fast ripe chewiness noodles, comprising: (1) dry with face, (2) provocations, (3) secondary kneading, (4) secondary provocation, (5) molding, (6)；The quick chewiness noodles that the preparation method of fast ripe chewiness noodles provided by the invention is prepared, natural health, chewy are smooth, full of nutrition, cooking can eat in short-term, and brew time is made to shorten to original half, cooking time can be obviously saved, consumer demand is met；Add water into wholewheat flour and quickly stirred, wholewheat flour can be made quickly to absorb water, accelerate the formation of albumen network.
Description
Technical field
The invention mainly relates to noodles processing technical field more particularly to a kind of preparation methods of fast ripe chewiness noodles.
Background technique
A kind of flour with cereal or beans of noodles adds water mill at dough, later or pressure or roll system or stretch in flakes cut again or
Pressure, or using stranding, the means such as draw, pinch, strip (narrow or wide flat or round) or strip is made, most boiled, fried afterwards, is braised,
A kind of food made of fried, it is convenient, it is full of nutrition, can staple food again can fast food health-care food, be already the world
The people receive and like.
Now with the gradually quickening of people's pace of life, people get used to the dry packed vermicelli of purchase, can be primary
Property buy several bags, be stored in refrigerator, directly carry out boiling when edible, no longer need to buy new fresh noodle, save the plenty of time；
The right presently commercially available vermicelli of youngster remove moisture removal due to passing through drying and processing, need boiling for long period could be well-done when edible,
Fine flour needs to boil 4 ~ 5min, and asperities needs to boil 6 ~ 7min, and has had no chewiness mouthfeel after completely well-done, hence it is evident that reduces
The mouthfeels of noodles.
Existing patent document CN107821958A discloses a kind of preparation method of dedicated noodles of chafing dish, is added in chafing dish
Enter the natto that ferments, konjak starch, pea starch etc., although can be improved the chewy mouthfeel of noodles, needs longer cooking
Time, and the addition of natto can make noodles with a certain amount of natto peculiar smell, it is different after being cooked in condiment chafing dish abundant
The peculiar smell of natto is surely eaten, but a large amount of condiments will not be added when family's cooking noodles, will be clearly felt that the different of natto
Taste limits the edible range of noodles；Existing patent document CN106261645A discloses a kind of processing technology of whole wheat noodles,
It specifically discloses wheat processing into wholewheat flour, then wholewheat flour is processed into noodles, the noodles being prepared also need
Long period steams, although non muddy soup, the chewiness mouthfeel lost reduces the flavor of noodles；Therefore one is needed
Kind can shorten brew time, and the noodles of chewy in taste.
Summary of the invention
In order to make up the defect of prior art, the object of the present invention is to provide a kind of preparation methods of fast ripe chewiness noodles.
A kind of preparation method of fast ripe chewiness noodles, comprising the following steps:
(1) and face: being added into wholewheat flour slowly plus water while waterside is added to stir, until water content is 26 ~ 28%, kneads surface light
It is sliding, wholewheat flour can be made quickly to absorb water, accelerate the formation of albumen network, obtain dough；
(2) provocations: dough is placed in proofer, and ambient humidity is higher when 30 ~ 32 DEG C of 15 ~ 20min of provocation, provocation,
It avoids dough surface dehydration from causing to harden, promotes albumen network to be formed, improve the chewy mouthfeel of noodles, obtain a proofing of dough；
(3) secondary kneading: being added high-strength flour and egg white in Xiang Yici proofing of dough, adjusting water content is 21 ~ 23%, in 36 ~ 38r/
Min kneads 5 ~ 7min, reduces the water content of dough, improves the protein content of dough, the high-strength flour and egg white of addition uniformly mix
Enter dough, squeeze into the protein network formed for the first time again, keeps dough more smooth, it is flexible, keep noodles chewiness smooth, no
Easy muddy soup, obtains secondary kneading dough；
(4) secondary provocation: secondary kneading dough is placed in dough leavening machine, in 30 ~ 32 DEG C of 10 ~ 15min of provocation, reinforces dough
In protein network, make uniform moisture inside and outside dough, smooth tension is flexible, obtains secondary proofing of dough；
(5) it forms: secondary proofing of dough is repeatedly extruded 3 ~ 4 times, be cut into noodles at dough sheet, then by dough sheet extruding, must form
Noodles；
(6) dry: molding noodles to be placed in hothouse, heated-air drying to water content is 17 ~ 19%, keeps the moisture in noodles slow
Slow vaporization avoids noodles from curling and dry and cracked, cutting occur, then be placed in freeze drier freeze-drying to water content be 12 ~
13%, increase the porous structure of noodles, noodles is enable quickly to absorb water when cooking curing, hence it is evident that shortens brew time, keep noodles
Protein network structural integrity, keep sensory of noodles chewiness smooth, obtain ripe chewiness noodles fastly.
The stirring of the step (1), speed are 40 ~ 42r/min.
Provocation of the step (2), ambient humidity are 81 ~ 83%.
The weight ratio of the high-strength flour and egg white of the step (3), high-strength flour and egg white is 3 ~ 4:1, the protein of high-strength flour
Content is 14 ~ 15%, and egg white is egg white.
The secondary provocation of the step (4), ambient humidity are 84 ~ 86%.
The heated-air drying of the step (6), temperature are 50 ~ 55 DEG C.
The freeze-drying of the step (6), cryogenic temperature are -43 ~ -45 DEG C, and partition heating temperature is 37 ~ 39 DEG C.
The fast ripe chewiness noodles that the preparation method of the fast ripe chewiness noodles obtains.
The eating method of the fast ripe chewiness noodles, fast ripe chewiness noodles are placed in boiling water, and small fire keeps slightly boiled, heating
Cook 2 ~ 3min.
The invention has the advantages that the quick chewiness face that the preparation method of fast ripe chewiness noodles provided by the invention is prepared
Item, natural health, chewy is smooth, full of nutrition, and cooking can eat in short-term, and brew time is made to shorten to original half, energy
It is enough obvious to save cooking time, avoid conventional noodles boil long it is rear soft rotten and it is of short duration boil not yet done problem, meet consumer demand；
Add water into wholewheat flour and quickly stirred, wholewheat flour can be made quickly to absorb water, accelerate the formation of albumen network；Kneading
Dough is subjected to first time provocation after smooth, ambient humidity is higher when provocation, and dough surface dehydration is avoided to cause to harden, and promotes egg
White network is formed, and the chewy mouthfeel of noodles is improved；High-strength flour and egg white is added after provocation into dough, reduces containing for dough
Water, improves the protein content of dough, and the high-strength flour and egg white of addition are uniformly blended into dough, squeeze into the egg formed for the first time again
In white matter network, keep dough more smooth, it is flexible, keep noodles chewiness smooth, is not easy muddy soup；Secondary wake up is carried out after secondary kneading
Hair reinforces the protein network in dough, makes uniform moisture inside and outside dough, smooth tension is flexible；First by wet noodles after molding
Be placed in drying chamber carry out lower temperature heated-air drying, so that the moisture in noodles is slowly volatilized, avoid noodles occur curling and it is dry and cracked,
After reducing partial moisture, noodles is cut off, then be placed in freeze drier and be freeze-dried, increases the porous structure of noodles,
Noodles are enable quickly to absorb water when cooking curing, hence it is evident that shorten brew time, keep the protein network structural integrity of noodles, make
Sensory of noodles chewiness is smooth, meets the eating requirements of consumer.
Specific embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of preparation method of fast ripe chewiness noodles, comprising the following steps:
(1) and face: be added into wholewheat flour slowly plus water, while waterside is added to stir, speed 40r/min, until water content be 26 ~
28%, kneading surface is smooth, wholewheat flour can be made quickly to absorb water, and accelerates the formation of albumen network, obtains dough；
(2) provocations: dough is placed in proofer, and in 30 DEG C of provocation 15min, ambient humidity is 81 ~ 83%, ring when provocation
Border humidity is higher, and dough surface dehydration is avoided to cause to harden, and promotes albumen network to be formed, improves the chewy mouthfeel of noodles, obtain one
Secondary proofing of dough；
(3) secondary kneading: the weight ratio of addition high-strength flour and egg white in Xiang Yici proofing of dough, high-strength flour and egg white is 3:1, high
The protein content of strength flour is 14%, and egg white is egg white, and adjusting water content is 21 ~ 23%, kneads 5min in 36r/min, reduces
The water content of dough improves the protein content of dough, and the high-strength flour and egg white of addition are uniformly blended into dough, squeezes into again first
In the protein network of formation, keep dough more smooth, it is flexible, keep noodles chewiness smooth, be not easy muddy soup, obtains secondary kneading face
Group；
(4) secondary provocation: secondary kneading dough is placed in dough leavening machine, in 30 DEG C of provocation 10min, ambient humidity is 84 ~
86%, the protein network in dough is reinforced, makes uniform moisture inside and outside dough, smooth tension is flexible, obtains secondary proofing of dough；
(5) it forms: secondary proofing of dough is repeatedly extruded 3 times, be cut into noodles at dough sheet, then by dough sheet extruding, obtain forming surface
Item；
(6) dry: molding noodles to be placed in hothouse, heated-air drying to water content is 17 ~ 19%, and temperature is 50 DEG C, makes noodles
In moisture slowly volatilize, avoid noodles from curling and dry and cracked, cutting occur, then be placed in freeze drier freeze-drying to aqueous
Amount is 12 ~ 13%, and cryogenic temperature is -43 DEG C, and partition heating temperature is 37 DEG C, increases the porous structure of noodles, when cooking noodles
Can quickly be absorbed water curing, hence it is evident that shortened brew time, kept the protein network structural integrity of noodles, make sensory of noodles chewiness
It is smooth, obtain ripe chewiness noodles fastly.
The fast ripe chewiness noodles that the preparation method of the fast ripe chewiness noodles obtains.
The eating method of the fast ripe chewiness noodles, fast ripe chewiness noodles are placed in boiling water, and small fire keeps slightly boiled, heating
Cook 2 ~ 3min.
Embodiment 2
A kind of preparation method of fast ripe chewiness noodles, comprising the following steps:
(1) and face: be added into wholewheat flour slowly plus water, while waterside is added to stir, speed 41r/min, until water content be 26 ~
28%, kneading surface is smooth, wholewheat flour can be made quickly to absorb water, and accelerates the formation of albumen network, obtains dough；
(2) provocations: dough is placed in proofer, and in 31 DEG C of provocation 18min, ambient humidity is 81 ~ 83%, ring when provocation
Border humidity is higher, and dough surface dehydration is avoided to cause to harden, and promotes albumen network to be formed, improves the chewy mouthfeel of noodles, obtain one
Secondary proofing of dough；
(3) secondary kneading: the weight ratio of addition high-strength flour and egg white in Xiang Yici proofing of dough, high-strength flour and egg white is 3:1, high
The protein content of strength flour is 14.5%, and egg white is egg white, and adjusting water content is 21 ~ 23%, kneads 6min, drop in 37r/min
The water content of bottom surface group, improves the protein content of dough, and the high-strength flour and egg white of addition are uniformly blended into dough, squeezes into again just
In the protein network of secondary formation, keep dough more smooth, it is flexible, keep noodles chewiness smooth, be not easy muddy soup, obtains secondary kneading
Dough；
(4) secondary provocation: secondary kneading dough is placed in dough leavening machine, in 31 DEG C of provocation 13min, ambient humidity is 84 ~
86%, the protein network in dough is reinforced, makes uniform moisture inside and outside dough, smooth tension is flexible, obtains secondary proofing of dough；
(5) it forms: secondary proofing of dough is repeatedly extruded 4 times, be cut into noodles at dough sheet, then by dough sheet extruding, obtain forming surface
Item；
(6) dry: molding noodles to be placed in hothouse, heated-air drying to water content is 17 ~ 19%, and temperature is 53 DEG C, makes noodles
In moisture slowly volatilize, avoid noodles from curling and dry and cracked, cutting occur, then be placed in freeze drier freeze-drying to aqueous
Amount is 12 ~ 13%, and cryogenic temperature is -44 DEG C, and partition heating temperature is 38 DEG C, increases the porous structure of noodles, when cooking noodles
Can quickly be absorbed water curing, hence it is evident that shortened brew time, kept the protein network structural integrity of noodles, make sensory of noodles chewiness
It is smooth, obtain ripe chewiness noodles fastly.
The fast ripe chewiness noodles that the preparation method of the fast ripe chewiness noodles obtains.
The eating method of the fast ripe chewiness noodles, fast ripe chewiness noodles are placed in boiling water, and small fire keeps slightly boiled, heating
Cook 2 ~ 3min.
Embodiment 3
A kind of preparation method of fast ripe chewiness noodles, comprising the following steps:
(1) and face: be added into wholewheat flour slowly plus water, while waterside is added to stir, speed 42r/min, until water content be 26 ~
28%, kneading surface is smooth, wholewheat flour can be made quickly to absorb water, and accelerates the formation of albumen network, obtains dough；
(2) provocations: dough is placed in proofer, and in 32 DEG C of provocation 20min, ambient humidity is 81 ~ 83%, ring when provocation
Border humidity is higher, and dough surface dehydration is avoided to cause to harden, and promotes albumen network to be formed, improves the chewy mouthfeel of noodles, obtain one
Secondary proofing of dough；
(3) secondary kneading: the weight ratio of addition high-strength flour and egg white in Xiang Yici proofing of dough, high-strength flour and egg white is 4:1, high
The protein content of strength flour is 15%, and egg white is egg white, and adjusting water content is 21 ~ 23%, kneads 7min in 38r/min, reduces
The water content of dough improves the protein content of dough, and the high-strength flour and egg white of addition are uniformly blended into dough, squeezes into again first
In the protein network of formation, keep dough more smooth, it is flexible, keep noodles chewiness smooth, be not easy muddy soup, obtains secondary kneading face
Group；
(4) secondary provocation: secondary kneading dough is placed in dough leavening machine, in 32 DEG C of provocation 15min, ambient humidity is 84 ~
86%, the protein network in dough is reinforced, makes uniform moisture inside and outside dough, smooth tension is flexible, obtains secondary proofing of dough；
(5) it forms: secondary proofing of dough is repeatedly extruded 4 times, be cut into noodles at dough sheet, then by dough sheet extruding, obtain forming surface
Item；
(6) dry: molding noodles to be placed in hothouse, heated-air drying to water content is 17 ~ 19%, and temperature is 55 DEG C, makes noodles
In moisture slowly volatilize, avoid noodles from curling and dry and cracked, cutting occur, then be placed in freeze drier freeze-drying to aqueous
Amount is 12 ~ 13%, and cryogenic temperature is -45 DEG C, and partition heating temperature is 39 DEG C, increases the porous structure of noodles, when cooking noodles
Can quickly be absorbed water curing, hence it is evident that shortened brew time, kept the protein network structural integrity of noodles, make sensory of noodles chewiness
It is smooth, obtain ripe chewiness noodles fastly.
The fast ripe chewiness noodles that the preparation method of the fast ripe chewiness noodles obtains.
The eating method of the fast ripe chewiness noodles, fast ripe chewiness noodles are placed in boiling water, and small fire keeps slightly boiled, heating
Cook 2 ~ 3min.
Comparative example 1
Water content in step (1) is 21 ~ 23%, remaining method, with embodiment 1.
Comparative example 2
It removes step (3), remaining method, with embodiment 1.
Comparative example 3
It removes step (4), remaining method, with embodiment 1.
Comparative example 4
Remove the freeze-drying in step (6), remaining method, with embodiment 1.
Comparative example 5
Existing patent document CN107821958A discloses a kind of preparation method of dedicated noodles of chafing dish.
Comparative example 6
Existing patent document CN106261645A discloses a kind of processing technology of whole wheat noodles.
Embodiment and comparative example noodles texture index and mouthfeel:
Subject 40 of random selection 18 ~ 65 years old cook 2min to the noodles of embodiment and comparative example, carry out subjective appreciation,
It is gargled to before every group of noodles sensory evaluation with mineral water.
Strip-breaking rate: taking 40 noodles to be put into boiling water, the fluidized state of water kept to boil 2min, is gently chosen with bamboo chopsticks, meter
Calculate ripe noodles strip-breaking rate.
Ripe strip-breaking rate (%)=sectional strip face radical/40 × 100%；
It boils loss: the noodle soup after strip-breaking rate cooks noodles will be surveyed and put to room temperature, poured into 500ml volumetric flask, distilled water flushing number
It is secondary, and the water of flushing is transferred in volumetric flask together, it is settled to 500ml and is uniformly mixed.200ml noodle soup is measured, 250ml is put into
In beaker, after first heating evaporation falls most of noodle soup on electric furnace, then puts it into 105 DEG C of baking ovens and dry to constant weight.
Cooking loss rate (%)=2.5M/ [ G × (1-W) ] × 100%
In formula: the quality (g) of dry matter in M-200ml noodle soup；
G- boils the quality (g) of front item；
W- boils the moisture content (%) of front item.
The noodles for taking a certain number of embodiment and comparative examples are put into the pot for filling 500ml boiling water and boil 4min, immediately will
Noodles are pulled out, and the 30s that soaks is placed in cold water, are drained in leak twine container, then blot noodles surface moisture with filter paper, with guarantor
Fresh film package is to be measured；Embodiment and comparative example noodles texture index and mouthfeel are shown in Table 1.
Table 1: embodiment and comparative example noodles texture index and mouthfeel
| Project | Strip-breaking rate/(%) | Cooking loss rate/(%) | Mouthfeel |
| Embodiment 1 | 1.3 | 4.6 | Smooth chewiness, aromatic flavour |
| Embodiment 2 | 1.3 | 4.4 | Smooth chewiness, aromatic flavour |
| Embodiment 3 | 1.4 | 4.5 | Smooth chewiness, aromatic flavour |
| Comparative example 1 | 1.8 | 4.9 | Chewiness is poor |
| Comparative example 2 | 2.9 | 5.8 | Coarse, chewiness is poor |
| Comparative example 3 | 2.1 | 5.1 | Chewiness is poor |
| Comparative example 4 | 1.3 | 4.0 | It is harder, no chewiness |
| Comparative example 5 | 1.1 | 3.7 | It is very hard, no chewiness |
| Comparative example 6 | 1.2 | 3.9 | It is harder, no chewiness |
From watch 1, it can be seen that the fast ripe chewiness noodles that the preparation method of the fast ripe chewiness noodles of embodiment is prepared, tested
Afterwards, it strip-breaking rate and boils loss late to be substantially better than comparative example small, cook smooth chewiness after 2min, aromatic flavour avoids traditional face
Item boil long it is rear soft rotten and it is of short duration boil not yet done problem, it is preferable to illustrate that the preparation method of fast ripe chewiness noodles of the invention has
Processing performance is conducive to promote the use of.
Claims (9)
1. a kind of preparation method of fast ripe chewiness noodles, which comprises the following steps:
(1) and face: being added into wholewheat flour slowly plus water while waterside is added to stir, until water content is 26 ~ 28%, kneads surface light
It is sliding, obtain dough；
(2) provocations: dough is placed in proofer, in 30 ~ 32 DEG C of 15 ~ 20min of provocation, obtains a proofing of dough；
(3) secondary kneading: being added high-strength flour and egg white in Xiang Yici proofing of dough, adjusting water content is 21 ~ 23%, in 36 ~ 38r/
Min kneads 5 ~ 7min, obtains secondary kneading dough；
(4) secondary provocation: secondary kneading dough is placed in dough leavening machine, in 30 ~ 32 DEG C of 10 ~ 15min of provocation, obtains secondary wake up
Fermentation group；
(5) it forms: secondary proofing of dough is repeatedly extruded 3 ~ 4 times, be cut into noodles at dough sheet, then by dough sheet extruding, must form
Noodles；
(6) drying: molding noodles are placed in hothouse, and heated-air drying to water content is 17 ~ 19%, cutting, then is placed in freezing and does
Freeze-drying to water content is 12 ~ 13% in dry machine, obtains ripe chewiness noodles fastly.
2. the preparation method of fast ripe chewiness noodles according to claim 1, which is characterized in that the stirring of the step (1), speed
Degree is 40 ~ 42r/min.
3. the preparation method of fast ripe chewiness noodles according to claim 1, which is characterized in that the primary of the step (2) is waken up
Hair, ambient humidity are 81 ~ 83%.
4. the preparation method of fast ripe chewiness noodles according to claim 1, which is characterized in that the high-strength flour of the step (3)
And egg white, the weight ratio of high-strength flour and egg white are 3 ~ 4:1, the protein content of high-strength flour is 14 ~ 15%, and egg white is egg white.
5. the preparation method of fast ripe chewiness noodles according to claim 1, which is characterized in that the secondary of the step (4) is waken up
Hair, ambient humidity are 84 ~ 86%.
6. the preparation method of fast ripe chewiness noodles according to claim 1, which is characterized in that the hot air drying of the step (6)
Dry, temperature is 50 ~ 55 DEG C.
7. the preparation method of fast ripe chewiness noodles according to claim 1, which is characterized in that the freezing of the step (6) is dry
Dry, cryogenic temperature is -43 ~ -45 DEG C, and partition heating temperature is 37 ~ 39 DEG C.
8. a kind of preparation method of any one of claim 1 ~ 7 fast ripe chewiness noodles, which is characterized in that the fast ripe chewiness
The fast ripe chewiness noodles that the preparation method of noodles obtains.
9. the eating method of fast ripe chewiness noodles described in a kind of claim 8, which is characterized in that fast ripe chewiness noodles are placed in boiling
In water, small fire keeps slightly boiled, 2 ~ 3min of heating and cooking.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910466219.3A CN110250420A (en) | 2019-05-31 | 2019-05-31 | A kind of preparation method of fast ripe chewiness noodles |
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| CN201910466219.3A CN110250420A (en) | 2019-05-31 | 2019-05-31 | A kind of preparation method of fast ripe chewiness noodles |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113519577A (en) * | 2021-07-12 | 2021-10-22 | 严明冬 | Method for making hollow noodles |
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Application publication date: 20190920 |