CN113475675A - Formula and process of special lactic acid bacteria fermented semi-dry noodles for dry and wet eating Yibin burning noodles - Google Patents
Formula and process of special lactic acid bacteria fermented semi-dry noodles for dry and wet eating Yibin burning noodles Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 23
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims description 40
- 241000894006 Bacteria Species 0.000 title claims description 23
- 239000004310 lactic acid Substances 0.000 title claims description 20
- 235000014655 lactic acid Nutrition 0.000 title claims description 20
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 81
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims abstract description 48
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 42
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- 229940039696 lactobacillus Drugs 0.000 claims abstract description 27
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 25
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- 229910000027 potassium carbonate Inorganic materials 0.000 claims abstract description 24
- 239000000600 sorbitol Substances 0.000 claims abstract description 24
- 108010068370 Glutens Proteins 0.000 claims abstract description 21
- 235000021312 gluten Nutrition 0.000 claims abstract description 21
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 21
- 239000000243 solution Substances 0.000 claims abstract description 19
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 17
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
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- 229940100445 wheat starch Drugs 0.000 claims abstract description 7
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- 238000011156 evaluation Methods 0.000 claims abstract description 5
- 230000001953 sensory effect Effects 0.000 claims abstract description 5
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- 238000007664 blowing Methods 0.000 claims abstract description 4
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- 238000001125 extrusion Methods 0.000 claims description 4
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- 238000005096 rolling process Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000005238 degreasing Methods 0.000 claims description 3
- 239000011888 foil Substances 0.000 claims description 3
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- 238000007598 dipping method Methods 0.000 description 2
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- 241000287828 Gallus gallus Species 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
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- 238000000855 fermentation Methods 0.000 description 1
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- 230000002401 inhibitory effect Effects 0.000 description 1
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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
- 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
- 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
- A23L3/3571—Microorganisms; Enzymes
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Noodles (AREA)
Abstract
The invention discloses a formula and a process of special lactobacillus fermented semi-dry noodles for dry-wet edibility Yibin burning noodles, wherein the formula comprises the following components: wheat flour, water, starch, wheat gluten, edible salt, edible alcohol, sorbitol solution, propylene glycol, potassium carbonate, sodium carbonate and lactobacillus. The process comprises the following steps: parching semen Tritici Aestivi, and pulverizing into wheat flour; dissolving potassium carbonate, sodium carbonate and sorbitol solution in half of cold water; dissolving lactobacillus in the other half of warm water at about 20 deg.C; dissolving propylene glycol in edible alcohol; adding dissolved edible alcohol of propylene glycol, kneading, and standing for 20 min; adding warm water dissolved with lactobacillus, kneading, and standing; adding clear water in which potassium carbonate, sodium carbonate and sorbitol solution are dissolved, stirring uniformly, forming, and drying in an oven; reducing the temperature of the noodles, and blowing off the excessive moisture of the noodles; after cooling, wrapping the noodles with a little flour, weighing and packaging; sensory evaluation, physical and chemical property detection, storage condition and shelf life prediction.
Description
Technical Field
The invention relates to a formula and a process of special lactobacillus fermented semi-dry noodles for dry-wet double-eating Yibin combustion noodles, and belongs to the technical field of dry-wet double-eating semi-dry noodles.
Background
The semi-dry noodles are called semi-dry noodles (Japanese called semi-raw noodles) for short, originate from Japan for the earliest time, have a production history in Japan for many years, are a variety between fresh noodles and fine dried noodles at the initial stage of China basically, have the water content between the fresh noodles and the fine dried noodles and are generally controlled to be between 22 and 26 percent, so the semi-dry noodles are called semi-dry noodles.
At present, the semi-dry noodles cannot achieve good dry-wet eating effect, particularly, the preparation method of the semi-dry noodles cannot achieve the effects of shortening the cooking time of the noodles, inhibiting the growth of mixed bacteria and preventing the adhesion of the noodles, and cannot creatively achieve good preparation of the semi-dry noodles and achieve the healthy eating effect of being easy to digest and absorb. Therefore, a formula and a process of special lactobacillus fermented semi-dry noodles for dry and wet edibility Yibin burning noodles are urgently needed to solve the problem in the prior art.
In order to solve the technical problems, a new technical scheme is especially provided.
Disclosure of Invention
The invention aims to provide a formula and a process of special lactobacillus fermented semi-dry noodles for dry-wet edibility Yibin burning noodles, and aims to solve the problems in the background technology.
In order to realize the purpose, the invention provides the following technical scheme: the formula of the special lactobacillus fermented semi-dry noodle for dry and wet eating Yibin burning noodles comprises the following components: wheat flour, water, starch, wheat gluten, edible salt, edible alcohol, sorbitol solution, propylene glycol, potassium carbonate, sodium carbonate and lactobacillus.
Preferably, the formula of the wheat flour, water, starch, wheat gluten, edible salt, edible alcohol, sorbitol solution, propylene glycol, potassium carbonate, sodium carbonate and lactic acid bacteria in the formula comprises the following components in parts by weight: 150 parts of wheat flour, 20-25 parts of water, 50 parts of starch, 5-10 parts of wheat gluten, 3 parts of edible salt, 2 parts of edible alcohol, 1-2 parts of sorbitol solution, 0.2-0.3 part of propylene glycol, 0.2-0.5 part of potassium carbonate, 0.3-0.5 part of sodium carbonate and 0.5-1 part of lactic acid bacteria.
Preferably, the special lactobacillus fermented half-dry flour for the dry and wet Yibin flour is matched with the crushed peanuts for eating, and the production process of the crushed peanuts comprises the following steps: drying peanuts in the sun, selecting intact peanuts, removing red skins, and cutting into peanut pieces with uniform sizes; soaking the peanut in edible alcohol for 1 hour for degreasing, dissolving out part of soluble starch, and increasing the protein content in the peanut; drying by adopting hot air; frying the dried chopped peanuts with salad oil to brown, wherein the frying temperature is 120-130 ℃; so as to prepare the chopped peanuts with low oil content and crisp valve grains; and then packaging the crushed peanuts by adopting aluminum foil so as to keep the crushed crispness of the peanuts.
Preferably, the wheat flour is fried wheat flour, the wheat gluten is gluten, and the amount of the sorbitol solution in the formula is 30 g/kg.
Preferably, the propylene glycol is used for toughness enhancement, and the limit amount of the propylene glycol in the formula is 1.5 g/kg.
Preferably, the amount of potassium carbonate in the formulation is limited to 60 g/kg.
A process for fermenting semi-dry noodles by using special lactic acid bacteria for dry and wet eating Yibin burning noodles comprises the following steps:
firstly, frying wheat, and then crushing the fried wheat into wheat flour for later use;
dissolving potassium carbonate, sodium carbonate and sorbitol solution in half of cold water; dissolving lactobacillus in the other half of warm water at about 20 deg.C; dissolving propylene glycol in edible alcohol;
step three, pouring wheat flour, starch and wheat gluten into a clean basin, and uniformly mixing;
step four, adding the edible alcohol dissolved with the propylene glycol, uniformly rubbing, and standing for 20 min;
step five, adding warm water dissolved with lactic acid bacteria, kneading until the surface is smooth, and standing for 6-10 hours;
adding clear water in which potassium carbonate, sodium carbonate and sorbitol solution are dissolved, and uniformly stirring;
step seven, molding;
step eight, putting the formed noodles into an oven for drying;
step nine, adopting a direct air cooling mode to reduce the temperature of the noodles and simultaneously blowing off the excessive moisture of the noodles;
step ten, wrapping a little flour on the cooled noodles, weighing and packaging;
eleven steps of sensory evaluation, physical and chemical property detection, storage condition and shelf life prediction.
Preferably, the acanthopanax root is added with warm water dissolved with lactic acid bacteria, and the mixture is kneaded until the surface is smooth and is kept still for 8 hours.
Preferably, the forming of step seven is forming by extrusion and/or rolling flat cutting.
Preferably, the noodles molded in the eighth step are placed into an oven to be dried at the temperature of 100-120 ℃ for 3-5 minutes, and the moisture content is 20-25%.
Compared with the prior art, the invention has the beneficial effects that: the semi-dry noodles have good dry and wet eating effects, especially the use effect of shortening the preparation time on the preparation method of the semi-dry noodles, can better inhibit the growth of mixed bacteria and prevent the adhesion of the noodles, can creatively realize the good preparation of the semi-dry noodles, and achieve the healthy eating effect of easy digestion and absorption.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: the formula of the special lactobacillus fermented semi-dry noodle for dry and wet eating Yibin burning noodles comprises the following components: wheat flour, water, starch, wheat gluten, edible salt, edible alcohol, sorbitol solution, propylene glycol, potassium carbonate, sodium carbonate and lactobacillus.
Preferably, the formula of the wheat flour, water, starch, wheat gluten, edible salt, edible alcohol, sorbitol solution, propylene glycol, potassium carbonate, sodium carbonate and lactic acid bacteria in the formula comprises the following components in parts by weight: 150 parts of wheat flour, 20-25 parts of water, 50 parts of starch, 5-10 parts of wheat gluten, 3 parts of edible salt, 2 parts of edible alcohol, 1-2 parts of sorbitol solution, 0.2-0.3 part of propylene glycol, 0.2-0.5 part of potassium carbonate, 0.3-0.5 part of sodium carbonate and 0.5-1 part of lactic acid bacteria.
Preferably, the wheat flour is fried wheat flour, and the vital gluten is gluten.
Preferably, the limit amount of the sorbitol solution of the Chinese pear in the formula is 30 g/kg.
Preferably, the propylene glycol is used for toughness enhancement, and the limit amount of the propylene glycol in the formula is 1.5 g/kg.
Preferably, the amount of potassium carbonate in the formulation is limited to 60 g/kg.
A process for fermenting semi-dry noodles by using special lactic acid bacteria for dry and wet eating Yibin burning noodles comprises the following steps:
firstly, frying wheat, and then crushing the fried wheat into wheat flour for later use;
dissolving potassium carbonate, sodium carbonate and sorbitol solution in half of cold water; dissolving lactobacillus in the other half of warm water at about 20 deg.C; dissolving propylene glycol in edible alcohol;
step three, pouring wheat flour, starch and wheat gluten into a clean basin, and uniformly mixing;
step four, adding the edible alcohol dissolved with the propylene glycol, uniformly rubbing, and standing for 20 min;
step five, adding warm water dissolved with lactic acid bacteria, kneading until the surface is smooth, and standing for 6-10 hours;
adding clear water in which potassium carbonate, sodium carbonate and sorbitol solution are dissolved, and uniformly stirring;
step seven, molding;
step eight, putting the formed noodles into an oven for drying;
step nine, adopting a direct air cooling mode to reduce the temperature of the noodles and simultaneously blowing off the excessive moisture of the noodles;
step ten, wrapping a little flour on the cooled noodles, weighing and packaging;
eleven steps of sensory evaluation, physical and chemical property detection, storage condition and shelf life prediction.
Preferably, the acanthopanax root is added with warm water dissolved with lactic acid bacteria, and the mixture is kneaded until the surface is smooth and is kept still for 8 hours.
Preferably, the forming of step seven is forming by extrusion and/or rolling flat cutting.
Preferably, the noodles molded in the eighth step are placed into an oven to be dried at the temperature of 100-120 ℃ for 3-5 minutes, and the moisture content is 20-25%.
Example 1
The formula of the semi-dry noodles adopts: 150 parts of wheat flour (fried), 20-25 parts of water, 50 parts of starch, 5-10 parts of gluten powder, 3 parts of edible salt, 2 parts of edible alcohol, 1-2 parts of sorbitol liquid (the limit is 30g/kg), 0.2-0.3 part of propylene glycol (the limit is 1.5g/kg), 0.2-0.5 part of potassium carbonate (the limit is 60g/kg), 0.3-0.5 part of sodium carbonate (added according to production requirements), and 0.5-1 part of lactic acid bacteria.
Example 2, preparation procedure: (raw and auxiliary materials pretreatment → flour mixing (dough mixing) → curing → fermentation → rolling → cutting, cutting → drying → cooling → dipping noodle (protective solution dipping, preventing noodle sticking) → measuring packaging → inspection → finished noodle)
Specifically, the method comprises the following steps:
1. parching semen Tritici Aestivi, and pulverizing into wheat flour. (the cooking material can shorten the cooking time of the later stage noodles)
2. Dissolving potassium carbonate, sodium carbonate and sorbitol solution in half of cold water; dissolving lactobacillus in the other half of warm water at about 20 deg.C; the propylene glycol is dissolved in edible alcohol.
3. And (3) taking a clean basin, pouring the wheat flour, the starch and the wheat gluten, and uniformly mixing.
4. Adding dissolved edible alcohol of propylene glycol, kneading, and standing for 20 min. (dough ripening, alcohol volatilization)
5. Adding warm water containing lactobacillus, kneading until the surface is smooth, and standing for 8 hr (lactobacillus growth). The nisin content in the noodles reaches 0.05g/kg, and the noodles can effectively inhibit the growth of mixed bacteria.
6. Adding clear water containing dissolved potassium carbonate, sodium carbonate and sorbitol solution, and stirring.
7. And (5) molding. (extrusion, flattening and cutting)
8. And (4) putting the formed noodles into an oven for drying. (temperature 100-120 ℃, time 3-5 minutes, water content 20-25%)
9. Adopts a direct air cooling mode to reduce the temperature of the noodles and blow off the excessive moisture of the noodles at the same time.
10. And wrapping the cooled noodles with a little flour, weighing and packaging. (prevention of noodle sticking)
11. Sensory evaluation, physical and chemical property detection, storage condition and shelf life prediction.
Meanwhile, the half dry noodles can be combined with special chopped peanuts for use, wherein the production process of the chopped peanuts comprises the following steps: soaking peanuts, and then airing the peanuts, wherein the intact peanuts are selected, the red skins of the peanuts are removed, and the peanuts are cut into peanut pieces with uniform sizes; soaking the peanut in edible alcohol for 1h for degreasing, dissolving out part of soluble starch, and increasing the protein content in the peanut; drying by adopting hot air; frying the dried chopped peanuts with salad oil to brown, wherein the frying temperature is 120-130 ℃; the crushed peanuts prepared by the method have low oil content and crisp valve grains; and the product brittleness can be effectively kept by adopting aluminum foil packaging.
The eating method comprises 2 eating methods, namely dry eating and wet eating, and the 2 eating methods adopt raw materials comprising 100g of fresh noodles, 20g of beef bun, 15g of soy sauce, 35g of fried chili, 20g of fried bean sprouts and 15g of three-fresh soup bun.
The eating method of the dry mixed noodles comprises the following steps: adding fresh noodles into boiling water, stirring and boiling for 2-3min, taking out, placing into a tray, draining water with chopsticks, and packaging. The oil chili, the soy sauce, the beef bun, the fried bean sprouts and the ground peanuts are added at one time and are stirred uniformly, and then the product can be eaten. Pouring the three-fresh soup packet into a bowl, adding 300 and 400g of boiling water, and uniformly stirring to obtain a bowl of the three-fresh soup perfectly matched with Yibin burning noodles.
The eating method of the soup noodles comprises the following steps: adding fresh noodle into boiling water, stirring and boiling for 2-3min, taking out, and placing into a bowl. Pouring the three-delicacy steamed stuffed bun into a bowl, adding 300 and 400g of boiling water, taking out the cooked noodles, putting into the soup bowl, adding the oil chili, the soy sauce, the beef bun, the fried bean sprouts and the ground peanuts, and uniformly stirring for eating.
Meanwhile, in the method, the boiling water can be replaced by fresh chicken soup, and the method belongs to an extended implementation mode known by a person skilled in the art.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. The formula of the special lactobacillus fermented semi-dry noodle for dry and wet eating Yibin burning noodles is characterized by comprising the following components: wheat flour, water, starch, wheat gluten, edible salt, edible alcohol, sorbitol solution, propylene glycol, potassium carbonate, sodium carbonate and lactobacillus.
2. The special lactobacillus fermented semi-dry noodle formula for dry and wet edint Yibin burning noodles according to claim 1, which is characterized in that: the formula of the wheat flour, water, starch, wheat gluten, edible salt, edible alcohol, sorbitol solution, propylene glycol, potassium carbonate, sodium carbonate and lactobacillus in the formula comprises the following components in parts by weight: 150 parts of wheat flour, 20-25 parts of water, 50 parts of starch, 5-10 parts of wheat gluten, 3 parts of edible salt, 2 parts of edible alcohol, 1-2 parts of sorbitol solution, 0.2-0.3 part of propylene glycol, 0.2-0.5 part of potassium carbonate, 0.3-0.5 part of sodium carbonate and 0.5-1 part of lactic acid bacteria.
3. The formula of the dry and wet special lactobacillus fermented semi-dry noodle for Yibin burning noodles as claimed in any one of claims 1 or 2, which is characterized in that: the special lactobacillus fermented semi-dry noodles for the dry and wet Yibin flour are matched with the crushed peanuts for eating, and the production process of the crushed peanuts comprises the following steps: drying peanuts in the sun, selecting intact peanuts, removing red skins, and cutting into peanut pieces with uniform sizes; soaking the peanut in edible alcohol for 1 hour for degreasing, dissolving out part of soluble starch, and increasing the protein content in the peanut; drying by adopting hot air; frying the dried chopped peanuts with salad oil to brown, wherein the frying temperature is 120-130 ℃; so as to prepare the chopped peanuts with low oil content and crisp valve grains; and then packaging the crushed peanuts by adopting aluminum foil so as to keep the crushed crispness of the peanuts.
4. The special lactobacillus fermented semi-dry noodle formula for dry and wet edint Yibin burning noodles according to claim 1, which is characterized in that: the wheat flour is fried wheat flour, the vital gluten is gluten, and the amount of the sorbitol solution in the formula is 30 g/kg.
5. The special lactobacillus fermented semi-dry noodle formula for dry and wet edint Yibin burning noodles according to claim 1, which is characterized in that: the propylene glycol is used for enhancing toughness, and the limit of the propylene glycol in the formula is 1.5 g/kg.
6. The special lactobacillus fermented semi-dry noodle formula for dry and wet edint Yibin burning noodles according to claim 1, which is characterized in that: the amount of potassium carbonate in the formula is limited to 60 g/kg.
7. A process for fermenting semi-dry noodles by using special lactic acid bacteria for dry and wet eating Yibin burning noodles is characterized by comprising the following steps:
firstly, frying wheat, and then crushing the fried wheat into wheat flour for later use;
dissolving potassium carbonate, sodium carbonate and sorbitol solution in half of cold water; dissolving lactobacillus in the other half of warm water at about 20 deg.C; dissolving propylene glycol in edible alcohol;
step three, pouring wheat flour, starch and wheat gluten into a clean basin, and uniformly mixing;
step four, adding the edible alcohol dissolved with the propylene glycol, uniformly rubbing, and standing for 20 min;
step five, adding warm water dissolved with lactic acid bacteria, kneading until the surface is smooth, and standing for 6-10 hours;
adding clear water in which potassium carbonate, sodium carbonate and sorbitol solution are dissolved, and uniformly stirring;
step seven, molding;
step eight, putting the formed noodles into an oven for drying;
step nine, adopting a direct air cooling mode to reduce the temperature of the noodles and simultaneously blowing off the excessive moisture of the noodles;
step ten, wrapping a little flour on the cooled noodles, weighing and packaging;
eleven steps of sensory evaluation, physical and chemical property detection, storage condition and shelf life prediction.
8. The lactic acid bacteria fermented semi-dry noodle process special for dry-wet ediable Yibin-burning noodles according to claim 7, which is characterized in that: adding warm water in which lactic acid bacteria are dissolved into acanthopanax gracilistylus, kneading until the surface is smooth, and standing for 8 hours.
9. The lactic acid bacteria fermented semi-dry noodle process special for dry-wet ediable Yibin-burning noodles according to claim 7, which is characterized in that: the step seven is formed by extrusion and/or rolling and cutting.
10. The lactic acid bacteria fermented semi-dry noodle process special for dry-wet ediable Yibin-burning noodles according to claim 7, which is characterized in that: and eighthly, drying the noodles molded in the step eight in an oven at the temperature of 100-120 ℃ for 3-5 minutes, wherein the moisture content is 20-25%.
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