CN112715844A - Normal-temperature cooked noodles without acid feeling and preparation method thereof - Google Patents
Normal-temperature cooked noodles without acid feeling and preparation method thereof Download PDFInfo
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- CN112715844A CN112715844A CN202110012943.6A CN202110012943A CN112715844A CN 112715844 A CN112715844 A CN 112715844A CN 202110012943 A CN202110012943 A CN 202110012943A CN 112715844 A CN112715844 A CN 112715844A
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- 239000002253 acid Substances 0.000 title claims abstract description 73
- 235000012149 noodles Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title description 4
- 241000209140 Triticum Species 0.000 claims abstract description 36
- 235000021307 Triticum Nutrition 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 34
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 108010068370 Glutens Proteins 0.000 claims abstract description 22
- 235000021312 gluten Nutrition 0.000 claims abstract description 22
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 239000008234 soft water Substances 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 238000002791 soaking Methods 0.000 claims abstract description 13
- 239000004310 lactic acid Substances 0.000 claims abstract description 12
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 12
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 11
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 11
- 239000003607 modifier Substances 0.000 claims abstract description 5
- 239000011812 mixed powder Substances 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 16
- 239000000243 solution Substances 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 239000011259 mixed solution Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 9
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 9
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 9
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 9
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 9
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 9
- 229960003681 gluconolactone Drugs 0.000 claims description 9
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 9
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 9
- 239000001540 sodium lactate Substances 0.000 claims description 9
- 229940005581 sodium lactate Drugs 0.000 claims description 9
- 235000011088 sodium lactate Nutrition 0.000 claims description 9
- 235000010489 acacia gum Nutrition 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 7
- 238000013329 compounding Methods 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 238000005096 rolling process Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 6
- 239000000049 pigment Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 239000004375 Dextrin Substances 0.000 claims description 3
- 229920001353 Dextrin Polymers 0.000 claims description 3
- 229920001100 Polydextrose Polymers 0.000 claims description 3
- 235000019425 dextrin Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000013856 polydextrose Nutrition 0.000 claims description 3
- 239000001259 polydextrose Substances 0.000 claims description 3
- 229940035035 polydextrose Drugs 0.000 claims description 3
- 244000215068 Acacia senegal Species 0.000 claims 1
- 229920000084 Gum arabic Polymers 0.000 claims 1
- 239000000205 acacia gum Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000035807 sensation Effects 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 10
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L7/113—Parboiled or instant pasta
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
Abstract
The invention discloses a normal-temperature cooked noodle without acid feeling, which comprises the following raw materials in parts by weight: 100-110 parts of wheat flour, 15-25 parts of starch, 3-6 parts of wheat gluten, 1.5-2 parts of quality modifier and 1050 parts of soft water 950-; the invention has the beneficial effects that: the sour-feeling-free normal-temperature cooked noodles provided by the invention have the advantages that the sour feeling is reduced by controlling the concentration and the soaking time of lactic acid or glucolactone and adding a quality modifier in the formula, so that the normal-temperature cooked noodles can keep a normal-temperature shelf life of 6 months while not producing sour feeling, and convenience and better eating experience are brought to consumers; the normal-temperature cooked noodle without acid feeling can enable the noodle body to achieve the effect of containing or being rich in dietary fiber by adding the dietary fiber into the formula, the nutritional function of the noodle body is enhanced, the soup absorption capacity of the noodle body is improved, and the noodle body is more tasty and delicious.
Description
Technical Field
The invention relates to a food, in particular to a normal-temperature cooked noodle without acid feeling and a preparation method thereof.
Background
The normal-temperature cooked noodle is one of noodle bodies which are convenient for consumers to eat in the current market, can be eaten only by quickly brewing for about 1 minute with hot water or directly by microwaves without water boiling, and in addition, better convenience is brought to product circulation only by the storage condition at the normal temperature.
Disclosure of Invention
The invention aims to provide a normal-temperature cooked noodle without acid feeling and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a normal-temperature cooked noodle without acid feeling, which comprises the following raw materials in parts by weight: 90-120 parts of wheat flour, 10-35 parts of starch, 1-8 parts of wheat gluten, 0.5-2.5 parts of quality improver and 1100 parts of soft water.
The normal temperature cooked noodle without acid feeling comprises the following raw materials in parts by weight as a preferred embodiment: 100-110 parts of wheat flour, 15-25 parts of starch, 3-6 parts of wheat gluten, 1.5-2 parts of quality modifier and 1050 parts of soft water.
The normal temperature cooked noodle without acid feeling comprises the following raw materials in parts by weight as a preferred embodiment: 105 parts of wheat flour, 20 parts of starch, 5 parts of wheat gluten, 1.8 parts of quality improver and 1000 parts of soft water.
The above normal temperature cooked noodles without acid feeling, as a preferred embodiment, further comprise the following raw materials in parts by weight: 2-5 parts of salt, 0.03-0.06 part of pigment and 0.2-0.8 part of dietary fiber; preferably, the dietary fibre is a resistant dextrin or polydextrose.
The wheat gluten powder is also called active gluten powder, has the protein content of more than 80 percent and complete amino acid composition, and is a vegetable protein source with rich nutrition, high quality and low price. The wheat gluten is mainly composed of gliadin with small molecular weight, spherical shape and good extensibility and glutenin with large molecular weight, fibrous shape and strong elasticity.
Dietary fiber is a polysaccharide that is neither digested nor absorbed by the gastrointestinal tract nor produces energy; the dietary fiber is called as 'seventh nutrient' necessary for human body, and is essential for human health like protein, vitamin and mineral substance. In the nutritional community, the dietary fiber is called as 'green scavenger', and can keep the intestinal tract of a human body smooth, expel toxin, relax bowels, clear fat, keep young and maintain the skin healthy.
In a preferred embodiment, the quality improver is a mixture of trehalose, propylene glycol alginate and acacia; preferably, the quality improver is prepared from the following raw materials in parts by weight: 0.5 to 1.5 portions of trehalose, 0.2 to 0.5 portion of propylene glycol alginate and 0.05 to 0.2 portion of Arabic gum.
In a second aspect of the present application, there is provided a method for preparing a normal temperature cooked noodle without acid feeling, comprising the steps of:
(1) uniformly mixing wheat flour, starch and wheat gluten to prepare mixed powder;
(2) adding the other raw materials except the mixed powder into soft water, and uniformly mixing and stirring to prepare a mixed solution;
(3) adding the mixed powder into the mixed solution, uniformly stirring to prepare dough, repeatedly compounding and rolling the dough to prepare dough sheets, and shredding the dough sheets to prepare vermicelli;
(4) cooking the shredded dough, soaking the cooked shredded dough in acid liquor, taking out the shredded dough after the soaking is finished, draining the acid liquor, sealing, and sterilizing to obtain the normal-temperature cooked noodles without acid feeling.
As a preferable embodiment of the above method for preparing the cold-cooked noodles without acid feeling, in the step (3), the thickness of the wrapper is 0.6mm to 4mm, and the wrapper is shredded to obtain shredded noodles with the width of 0.9mm to 6 mm.
As a preferred embodiment of the above method for preparing a normal temperature cooked noodle without acid feeling, in the step (4), the noodle strings are cooked as follows: cooking or steaming the shredded dough.
As a preferable embodiment of the above method for preparing a normal temperature cooked noodle without acid feeling, in the step (4), the acid solution is: an aqueous solution of lactic acid and sodium lactate, or an aqueous solution of gluconolactone; preferably, the aqueous solution of lactic acid and sodium lactate has a lactic acid content of 0.5-1.0 parts by weight, a sodium lactate content of 0.05-0.1 parts by weight, and a water content of 95-105 parts by weight; the content of the gluconolactone in the aqueous solution of the gluconolactone is 1.5 to 2.0 parts by weight, and the content of the water is 95 to 105 parts by weight; more preferably, the soaking time in acid liquor is 1-3 min.
In the above method for preparing a normal temperature cooked noodle without acid feeling, as a preferred embodiment, in the step (4), the sterilization is steam sterilization; preferably, the steam sterilization temperature is 100 deg.C, and the sterilization time is 20-40 min.
Compared with the prior art, the invention has the beneficial effects that: the normal-temperature cooked noodles without sour feeling reduce the sour feeling by controlling the concentration and the soaking time of lactic acid or glucolactone and adding the quality improver in the formula, can keep the normal-temperature shelf life of 6 months while keeping no sour feeling, and bring convenience and better eating experience to consumers.
The normal-temperature cooked noodle without acid feeling can enable the noodle body to achieve the effect of containing or being rich in dietary fiber by adding the dietary fiber into the formula, the nutritional function of the noodle body is enhanced, the soup absorption capacity of the noodle body is improved, and the noodle body is more tasty and delicious.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
In the examples of the present invention, 1 part by weight represents 1.
Example 1
A normal-temperature cooked noodle without acid feeling comprises the following raw materials in parts by weight: 90 parts of wheat flour, 10 parts of starch, 1 part of vital gluten, 0.5 part of quality improver and 900 parts of soft water;
the quality improver is prepared from the following raw materials in parts by weight: 0.5 part of trehalose, 0.2 part of propylene glycol alginate and 0.05 part of Arabic gum.
The method for preparing the acid-free room temperature cooked noodles of example 1, comprising the steps of:
(1) uniformly mixing wheat flour, starch and wheat gluten to prepare mixed powder;
(2) adding the other raw materials except the mixed powder into soft water, and uniformly mixing and stirring to prepare a mixed solution;
(3) adding the mixed powder into the mixed solution, uniformly stirring to prepare dough, repeatedly compounding and rolling the dough to prepare dough skin with the thickness of 0.6mm, and shredding the dough skin to prepare vermicelli with the width of 0.9 mm;
(4) cooking shredded dough, soaking the cooked shredded dough in acid liquor for 1min, taking out, draining off the acid liquor, sealing, and sterilizing with 100 deg.C steam for 20min to obtain the normal temperature cooked noodle without acid feeling; the acid solution is a solution containing the following raw material components: 0.5 part by weight of lactic acid, 0.05 part by weight of sodium lactate and 95 parts by weight of water.
Example 2
A normal-temperature cooked noodle without acid feeling comprises the following raw materials in parts by weight: 100 parts of wheat flour, 15 parts of starch, 3 parts of vital gluten, 1.5 parts of quality improver and 950 parts of soft water;
the quality improver is prepared from the following raw materials in parts by weight: 0.5 part of trehalose, 0.3 part of propylene glycol alginate and 0.08 part of Arabic gum.
The method for preparing the acid-free room temperature cooked noodles of embodiment 2 includes the steps of:
(1) uniformly mixing wheat flour, starch and wheat gluten to prepare mixed powder;
(2) adding the other raw materials except the mixed powder into soft water, and uniformly mixing and stirring to prepare a mixed solution;
(3) adding the mixed powder into the mixed solution, uniformly stirring to prepare dough, repeatedly compounding and rolling the dough to prepare dough skin with the thickness of 1mm, and shredding the dough skin to prepare vermicelli with the width of 2 mm;
(4) cooking shredded dough, soaking the cooked shredded dough in acid liquor for 1.5min, taking out, draining off the acid liquor, sealing, and sterilizing with 100 deg.C steam for 25min to obtain the sour-free cooked noodle at room temperature; the acid solution is a solution containing the following raw material components: the content of lactic acid was 0.8 parts by weight, the content of sodium lactate was 0.08 parts by weight, and the content of water was 98 parts by weight.
Example 3
A normal-temperature cooked noodle without acid feeling comprises the following raw materials in parts by weight: 105 parts of wheat flour, 20 parts of starch, 5 parts of vital gluten, 1.8 parts of quality improver and 1000 parts of soft water;
the quality improver is prepared from the following raw materials in parts by weight: 0.6 part of trehalose, 0.35 part of propylene glycol alginate and 0.09 part of Arabic gum.
The method for preparing a room temperature cooked noodle without acid feeling of embodiment 3, comprising the steps of:
(1) uniformly mixing wheat flour, starch and wheat gluten to prepare mixed powder;
(2) adding the other raw materials except the mixed powder into soft water, and uniformly mixing and stirring to prepare a mixed solution;
(3) adding the mixed powder into the mixed solution, uniformly stirring to prepare dough, repeatedly compounding and rolling the dough to prepare dough skin with the thickness of 2.5mm, and shredding the dough skin to prepare vermicelli with the width of 3 mm;
(4) cooking shredded dough, soaking the cooked shredded dough in acid liquor for 1.8min, taking out, draining off the acid liquor, sealing, and sterilizing with 100 deg.C steam for 30min to obtain the sour-free cooked noodle at room temperature; the acid solution is a solution containing the following raw material components: the content of lactic acid was 1.0 part by weight, the content of sodium lactate was 0.1 part by weight, and the content of water was 105 parts by weight.
Example 4
A normal-temperature cooked noodle without acid feeling comprises the following raw materials in parts by weight: 110 parts of wheat flour, 25 parts of starch, 6 parts of wheat gluten, 1.5 parts of quality improver, 2 parts of salt, 0.03 part of pigment, 0.2 part of resistant dextrin and 950 parts of soft water;
the quality improver is prepared from the following raw materials in parts by weight: 1.2 parts of trehalose, 0.4 part of propylene glycol alginate and 0.16 part of Arabic gum.
The method for preparing a room temperature cooked noodle without acid feeling of embodiment 4 comprises the following steps:
(1) uniformly mixing wheat flour, starch and wheat gluten to prepare mixed powder;
(2) adding the other raw materials except the mixed powder into soft water, and uniformly mixing and stirring to prepare a mixed solution;
(3) adding the mixed powder into the mixed solution, uniformly stirring to prepare dough, repeatedly compounding and rolling the dough to prepare dough skin with the thickness of 3mm, and shredding the dough skin to prepare vermicelli with the width of 5 mm;
(4) steaming the shredded dough, soaking the cooked shredded dough in acid liquor for 2.5min, taking out, draining off the acid liquor, sealing, and sterilizing with 100 deg.C steam for 30min to obtain the sour-free cooked noodle at room temperature; the acid solution is a solution containing the following raw material components: the content of gluconolactone was 1.5 parts by weight, and the content of water was 95 parts by weight.
Example 5
A normal-temperature cooked noodle without acid feeling comprises the following raw materials in parts by weight: 120 parts of wheat flour, 35 parts of starch, 8 parts of vital gluten, 2.5 parts of quality modifier, 5 parts of salt, 0.06 part of pigment, 0.8 part of polydextrose and 1100 parts of soft water;
the quality improver is prepared from the following raw materials in parts by weight: 1.5 parts of trehalose, 0.5 part of propylene glycol alginate and 0.2 part of Arabic gum.
The method for preparing a room temperature cooked noodle without acid feeling of embodiment 5, comprising the steps of:
(1) uniformly mixing wheat flour, starch and wheat gluten to prepare mixed powder;
(2) adding the other raw materials except the mixed powder into soft water, and uniformly mixing and stirring to prepare a mixed solution;
(3) adding the mixed powder into the mixed solution, uniformly stirring to prepare dough, repeatedly compounding and rolling the dough to prepare dough skin with the thickness of 4mm, and shredding the dough skin to prepare vermicelli with the width of 6 mm;
(4) steaming the shredded dough, soaking the cooked shredded dough in acid liquor for 3min, taking out, draining off the acid liquor, sealing, and sterilizing with 100 deg.C steam for 40min to obtain the normal temperature cooked noodle without acid feeling; the acid solution is a solution containing the following raw material components: the content of gluconolactone was 2.0 parts by weight, and the content of water was 105 parts by weight.
Comparative example 1
The difference between the room temperature cooked surface without acid feeling of comparative example 1 and the room temperature cooked surface without acid feeling of example 3 is: comparative example 1 the raw material of the cold-cooked noodles without acid feeling contained no quality improver.
Comparative example 2
The difference between the room temperature cooked surface without acid feeling of comparative example 2 and the room temperature cooked surface without acid feeling of example 3 is: comparative example 2 in the method for preparing a cold-cooked noodle without acid feeling, the content of acid gluconolactone was 3 parts by weight.
Comparative example 3
The difference between the room temperature cooked surface without acid feeling of comparative example 3 and the room temperature cooked surface without acid feeling of example 3 is: comparative example 3 the method for preparing a cold-cooked noodle without acid feeling, wherein the content of lactic acid in the acid solution was 2 parts by weight.
The invention discloses a taste research of a normal-temperature cooked noodle without acid feeling, which comprises the following steps:
randomly selecting 80 persons, evenly dividing into 4 groups, trying to eat the normal-temperature cooked noodles without acid feeling, which are disclosed by the invention and the comparative examples, and recording the trial eating results of each group, wherein the results are divided into acid feeling, slight acid feeling and no acid feeling, and are shown in a table 1:
TABLE 1 taste study of a non-sour room temperature cooked noodle of the present invention
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (10)
1. The normal-temperature cooked noodles without acid feeling are characterized by comprising the following raw materials in parts by weight: 90-120 parts of wheat flour, 10-35 parts of starch, 1-8 parts of wheat gluten, 0.5-2.5 parts of quality improver and 1100 parts of soft water.
2. The acid-feel-free normal-temperature cooked noodles as claimed in claim 1, which are characterized by comprising the following raw materials in parts by weight: 100-110 parts of wheat flour, 15-25 parts of starch, 3-6 parts of wheat gluten, 1.5-2 parts of quality modifier and 1050 parts of soft water.
3. The acid-feel-free normal-temperature cooked noodles as claimed in claim 1, which are characterized by comprising the following raw materials in parts by weight: 105 parts of wheat flour, 20 parts of starch, 5 parts of wheat gluten, 1.8 parts of quality improver and 1000 parts of soft water.
4. The acid-feel-free room-temperature cooked noodles as claimed in claim 1, further comprising the following raw materials in parts by weight: 2-5 parts of salt, 0.03-0.06 part of pigment and 0.2-0.8 part of dietary fiber; preferably, the dietary fibre is a resistant dextrin or polydextrose.
5. The acid-feel-free room-temperature cooked noodles as claimed in claim 1, wherein the quality improver is a mixture of trehalose, propylene glycol alginate and gum arabic; preferably, the quality improver is prepared from the following raw materials in parts by weight: 0.5 to 1.5 portions of trehalose, 0.2 to 0.5 portion of propylene glycol alginate and 0.05 to 0.2 portion of Arabic gum.
6. A method for producing a cold-cooked noodle without acid feeling as set forth in any one of claims 1 to 5, comprising the steps of:
(1) uniformly mixing wheat flour, starch and wheat gluten to prepare mixed powder;
(2) adding the other raw materials except the mixed powder into soft water, and uniformly mixing and stirring to prepare a mixed solution;
(3) adding the mixed powder into the mixed solution, uniformly stirring to prepare dough, repeatedly compounding and rolling the dough to prepare dough sheets, and shredding the dough sheets to prepare vermicelli;
(4) cooking the shredded dough, soaking the cooked shredded dough in acid liquor, taking out the shredded dough after the soaking is finished, draining the acid liquor, sealing, and sterilizing to obtain the normal-temperature cooked noodles without acid feeling.
7. The method for preparing cold-cooked noodles without acid feeling as claimed in claim 6, wherein in the step (3), the thickness of the wrapper is 0.6mm to 4mm, and the wrapper is shredded to obtain a noodle with a width of 0.9 to 6 mm.
8. The method for preparing room temperature cooked noodles without acid feeling as claimed in claim 6, wherein in the step (4), the noodle strings are cooked as follows: cooking or steaming the shredded dough.
9. The method for preparing room-temperature-cooked noodles without acid sensation according to claim 6, wherein in the step (4), the acid solution is: an aqueous solution of lactic acid and sodium lactate, or an aqueous solution of gluconolactone; preferably, the aqueous solution of lactic acid and sodium lactate has a lactic acid content of 0.5-1.0 parts by weight, a sodium lactate content of 0.05-0.1 parts by weight, and a water content of 95-105 parts by weight; the content of the gluconolactone in the aqueous solution of the gluconolactone is 1.5 to 2.0 parts by weight, and the content of the water is 95 to 105 parts by weight; more preferably, the soaking time in acid liquor is 1-3 min.
10. The method for preparing cold-cooked noodles without acid feeling as claimed in claim 6, wherein in the step (4), the sterilization is steam sterilization; preferably, the steam sterilization temperature is 100 deg.C, and the sterilization time is 20-40 min.
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