CN107821958A - A kind of preparation method of the special noodles of chafing dish - Google Patents
A kind of preparation method of the special noodles of chafing dish Download PDFInfo
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 40
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 229920002472 Starch Polymers 0.000 claims abstract description 24
- 235000019698 starch Nutrition 0.000 claims abstract description 24
- 239000008107 starch Substances 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 12
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 12
- 229920002752 Konjac Polymers 0.000 claims abstract description 10
- 235000010485 konjac Nutrition 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 19
- 238000001125 extrusion Methods 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 7
- 102000016943 Muramidase Human genes 0.000 claims description 6
- 108010014251 Muramidase Proteins 0.000 claims description 6
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 6
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 6
- 239000002285 corn oil Substances 0.000 claims description 6
- 235000005687 corn oil Nutrition 0.000 claims description 6
- 229960000274 lysozyme Drugs 0.000 claims description 6
- 235000010335 lysozyme Nutrition 0.000 claims description 6
- 239000004325 lysozyme Substances 0.000 claims description 6
- 229910052711 selenium Inorganic materials 0.000 claims description 6
- 239000011669 selenium Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 230000007420 reactivation Effects 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 239000013049 sediment Substances 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 18
- 230000035764 nutrition Effects 0.000 abstract description 13
- 230000009286 beneficial effect Effects 0.000 abstract description 11
- 239000003205 fragrance Substances 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 11
- 235000014347 soups Nutrition 0.000 abstract description 11
- 210000003205 muscle Anatomy 0.000 abstract description 9
- 239000000654 additive Substances 0.000 abstract description 8
- 230000000996 additive effect Effects 0.000 abstract description 8
- 206010053615 Thermal burn Diseases 0.000 abstract description 7
- 108090000790 Enzymes Proteins 0.000 abstract description 6
- 102000004190 Enzymes Human genes 0.000 abstract description 6
- 229920001184 polypeptide Polymers 0.000 abstract description 6
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 6
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 23
- 238000009835 boiling Methods 0.000 description 11
- 230000015572 biosynthetic process Effects 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 244000205754 Colocasia esculenta Species 0.000 description 3
- 235000006481 Colocasia esculenta Nutrition 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 238000011010 flushing procedure Methods 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 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
- 230000007547 defect Effects 0.000 description 1
- 239000012153 distilled water Substances 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
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000001953 sensory effect Effects 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L29/065—Microorganisms
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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
- 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
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- 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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- Nutrition Science (AREA)
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- Polymers & Plastics (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
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Abstract
The invention mainly relates to food processing technology field, a kind of preparation method of the special noodles of chafing dish is disclosed, including：Prepared by fermentation bean powder, dough is prepared, once proofed, secondary proofed, is molded；Method is simple, and the special noodles of obtained chafing dish are nutritious, and soft chewy is safe and healthy without any additive, resistant to cook, avoids soft mashed pot, increases the noodles kind of in the market, meets nutrition and the mouthfeel demand of consumer；Bacillus natto is added into bean dregs cake and carries out fermentation preparation fermentation bean powder, abundant polypeptide and organized enzyme is produced, increases the fragrance and pliability of noodles, avoid tradition from increasing the use of muscle additive, it is more safe and healthy；Konjak starch and pea starch are added into dough again, hot water is added and carries out and face, increases nutrition and the pliability of noodles, boils long not rotten, muddy soup is avoided and is burned, continue to scald beneficial to chafing dish and boil.
Description
Technical field
The invention mainly relates to food processing technology field, more particularly to a kind of preparation method of the special noodles of chafing dish.
Background technology
Noodles be it is a kind of make simple, instant is nutritious, you can staple food again can fast food health-care food,
In different areas, noodles have different eating methods, and people's is frequently added noodles in edible chafing dish, and chafing dish needs side to eat
While boiling, the time boiled is longer, and noodles are typically all to be eventually adding during edible chafing dish, and chafing dish soup is denser, early stage face be not easy it is ripe
Thoroughly, the later stage looks familiar, by early stage it is long when soak, noodles start soft mashed pot, thus noodles be typically all add, but very
Difficulty is dragged for up；And few sale has the special noodles of chafing dish in the market.
The content of the invention
The defects of in order to make up prior art, it is an object of the invention to provide a kind of preparation method of the special noodles of chafing dish.
A kind of preparation method of the special noodles of chafing dish, comprises the following steps：
（1）It is prepared by the bean powder that ferments：Bean dregs cake is crushed, Bacillus natto is accessed after cooking, is fermented 12 ~ 16 hours in 34 ~ 36 DEG C, freezing
It dry, pulverize and to 140 ~ 180 mesh, produce abundant polypeptide and organized enzyme, increase the fragrance and pliability of noodles, avoid traditional increasing
The use of muscle additive, it is more safe and healthy, obtain fermentation bean powder；
（2）It is prepared by dough：Fermentation bean powder, konjak starch and pea starch are added into high-strength flour, is well mixed, adds high-strength flour
The hot water of weight 12 ~ 14%, quickly stirs, and adds cold water, is stirred in 43 ~ 45 revs/min, make water content for 21 ~
23%, increase nutrition and the pliability of noodles, boil long not rotten, avoid muddy soup and being burned, continue to scald beneficial to chafing dish and boil, obtain dough；
（3）Once proof：Dough is placed in dough leavening machine, is proofed in 34 ~ 36 DEG C 10 ~ 15 minutes, makes dough uniform moisture,
Increase the formation of mucedin, more soft chewiness, addition proofs liquid, stirred in 35 ~ 37 revs/min, makes the water content be
26 ~ 28%, dough moisture is adjusted, increases nutrition and the fragrance of noodles, beneficial to later stage extrusion forming, obtains a proofing of dough；
（4）It is secondary to proof：Proofing of dough is placed in dough leavening machine, is proofed in 34 ~ 36 DEG C 15 ~ 20 minutes, makes to proof
Nutritional ingredient in liquid is fully combined with dough, increases the boiling fastness and pliability of noodles, be adapted to chafing dish it is long when cook, obtain two
Secondary proofing of dough；
（5）Shaping：By secondary proofing of dough extrusion forming, dry, obtain the special noodles of chafing dish.
The step（1）Bean dregs cake, for soya bean squeezing it is fuel-displaced after remaining dregs of beans, weight for high-strength flour weight 10 ~
12%。
The step（1）Bacillus natto, through re-activation, addition is the 3 ~ 5% of bean dregs cake weight.
The step（2）Konjak starch, addition be high-strength flour weight 8 ~ 10%.
The step（2）Pea starch, addition be high-strength flour weight 11 ~ 13%.
The step（3）Proof liquid, be made up of the raw material of following parts by weight：Water 90 ~ 100, corn oil 4 ~ 6, albumen selenium
1.4 ~ 1.6, lysozyme 0.15 ~ 0.17.
The special noodles of chafing dish that the preparation method of the special noodles of chafing dish obtains.
It is an advantage of the invention that：The preparation method of the special noodles of chafing dish provided by the invention, method is simple, obtained chafing dish
Special noodles are nutritious, soft chewy, safe and healthy without any additive, resistant to cook, avoid soft mashed pot, increase market
On noodles kind, meet nutrition and the mouthfeel demand of consumer；Bacillus natto is added into bean dregs cake and carries out fermentation preparation fermentation
Bean powder, abundant polypeptide and organized enzyme are produced, increase the fragrance and pliability of noodles, avoid tradition from increasing the use of muscle additive,
It is more safe and healthy；Konjak starch and pea starch are added into dough again, hot water progress and face is added, increases the nutrition of noodles
And pliability, boil long not rotten, avoid muddy soup and being burned, continue to scald beneficial to chafing dish and boil；With once proofed behind face, make dough water
Divide uniformly, increase the formation of mucedin, more soft chewiness, added after proofing and proof liquid, adjust dough moisture, increase face
The nutrition of bar and fragrance, beneficial to later stage extrusion forming；Carry out afterwards it is secondary proof, make to proof the nutritional ingredient in liquid and filled with dough
Point combine, increase the boiling fastness and pliability of noodles, be adapted to chafing dish it is long when cook.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of preparation method of the special noodles of chafing dish, comprises the following steps：
（1）It is prepared by the bean powder that ferments：Bean dregs cake is crushed, Bacillus natto is accessed after cooking, is fermented 12 hours in 34 DEG C, freeze-drying,
140 mesh are crushed to, produce abundant polypeptide and organized enzyme, increase the fragrance and pliability of noodles, avoid tradition from increasing muscle additive
Use, it is more safe and healthy, obtain fermentation bean powder；Described bean dregs cake, for the fuel-displaced rear remaining dregs of beans of soya bean squeezing, weight is
The 10% of high-strength flour weight；Described Bacillus natto, through re-activation, addition is the 3% of bean dregs cake weight；
（2）It is prepared by dough：Fermentation bean powder, konjak starch and pea starch are added into high-strength flour, is well mixed, adds high-strength flour
The hot water of weight 12%, quickly stirs, and adds cold water, is stirred in 43 revs/min, and it is 21 ~ 23% to make water content, is increased
Add nutrition and the pliability of noodles, boil long not rotten, avoid muddy soup and being burned, continue to scald beneficial to chafing dish and boil, obtain dough；Described evil spirit
Taro starch, addition are the 8% of high-strength flour weight；Described pea starch, addition are the 11% of high-strength flour weight；
（3）Once proof：Dough is placed in dough leavening machine, proofed in 34 DEG C 10 minutes, makes dough uniform moisture, increases face
The formation of muscle albumen, more soft chewiness, addition proof liquid, stirred in 35 revs/min, and it is 26 ~ 28% to make water content, is adjusted
Dough moisture is saved, increases nutrition and the fragrance of noodles, beneficial to later stage extrusion forming, obtains a proofing of dough；Described proofs
Liquid, it is made up of the raw material of following parts by weight：Water 90, corn oil 4, albumen selenium 1.4, lysozyme 0.15；
（4）It is secondary to proof：Proofing of dough is placed in dough leavening machine, is proofed in 34 DEG C 15 minutes, makes to proof in liquid
Nutritional ingredient is fully combined with dough, increases the boiling fastness and pliability of noodles, be adapted to chafing dish it is long when cook, obtain secondary proof
Dough；
（5）Shaping：By secondary proofing of dough extrusion forming, dry, obtain the special noodles of chafing dish.
Embodiment 2
A kind of preparation method of the special noodles of chafing dish, comprises the following steps：
（1）It is prepared by the bean powder that ferments：Bean dregs cake is crushed, Bacillus natto is accessed after cooking, is fermented 14 hours in 35 DEG C, freeze-drying,
160 mesh are crushed to, produce abundant polypeptide and organized enzyme, increase the fragrance and pliability of noodles, avoid tradition from increasing muscle additive
Use, it is more safe and healthy, obtain fermentation bean powder；Described bean dregs cake, for the fuel-displaced rear remaining dregs of beans of soya bean squeezing, weight is
The 11% of high-strength flour weight；Described Bacillus natto, through re-activation, addition is the 4% of bean dregs cake weight；
（2）It is prepared by dough：Fermentation bean powder, konjak starch and pea starch are added into high-strength flour, is well mixed, adds high-strength flour
The hot water of weight 13%, quickly stirs, and adds cold water, is stirred in 44 revs/min, and it is 21 ~ 23% to make water content, is increased
Add nutrition and the pliability of noodles, boil long not rotten, avoid muddy soup and being burned, continue to scald beneficial to chafing dish and boil, obtain dough；Described evil spirit
Taro starch, addition are the 9% of high-strength flour weight；Described pea starch, addition are the 12% of high-strength flour weight；
（3）Once proof：Dough is placed in dough leavening machine, proofed in 35 DEG C 13 minutes, makes dough uniform moisture, increases face
The formation of muscle albumen, more soft chewiness, addition proof liquid, stirred in 36 revs/min, and it is 26 ~ 28% to make water content, is adjusted
Dough moisture is saved, increases nutrition and the fragrance of noodles, beneficial to later stage extrusion forming, obtains a proofing of dough；Described proofs
Liquid, it is made up of the raw material of following parts by weight：Water 95, corn oil 5, albumen selenium 1.5, lysozyme 0.16；
（4）It is secondary to proof：Proofing of dough is placed in dough leavening machine, is proofed in 35 DEG C 18 minutes, makes to proof in liquid
Nutritional ingredient is fully combined with dough, increases the boiling fastness and pliability of noodles, be adapted to chafing dish it is long when cook, obtain secondary proof
Dough；
（5）Shaping：By secondary proofing of dough extrusion forming, dry, obtain the special noodles of chafing dish.
Embodiment 3
A kind of preparation method of the special noodles of chafing dish, comprises the following steps：
（1）It is prepared by the bean powder that ferments：Bean dregs cake is crushed, Bacillus natto is accessed after cooking, is fermented 16 hours in 36 DEG C, freeze-drying,
180 mesh are crushed to, produce abundant polypeptide and organized enzyme, increase the fragrance and pliability of noodles, avoid tradition from increasing muscle additive
Use, it is more safe and healthy, obtain fermentation bean powder；Described bean dregs cake, for the fuel-displaced rear remaining dregs of beans of soya bean squeezing, weight is
The 12% of high-strength flour weight；Described Bacillus natto, through re-activation, addition is the 5% of bean dregs cake weight；
（2）It is prepared by dough：Fermentation bean powder, konjak starch and pea starch are added into high-strength flour, is well mixed, adds high-strength flour
The hot water of weight 14%, quickly stirs, and adds cold water, is stirred in 45 revs/min, and it is 21 ~ 23% to make water content, is increased
Add nutrition and the pliability of noodles, boil long not rotten, avoid muddy soup and being burned, continue to scald beneficial to chafing dish and boil, obtain dough；Described evil spirit
Taro starch, addition are the 10% of high-strength flour weight；Described pea starch, addition are the 13% of high-strength flour weight；
（3）Once proof：Dough is placed in dough leavening machine, proofed in 36 DEG C 15 minutes, makes dough uniform moisture, increases face
The formation of muscle albumen, more soft chewiness, addition proof liquid, stirred in 37 revs/min, and it is 26 ~ 28% to make water content, is adjusted
Dough moisture is saved, increases nutrition and the fragrance of noodles, beneficial to later stage extrusion forming, obtains a proofing of dough；Described proofs
Liquid, it is made up of the raw material of following parts by weight：Water 100, corn oil 6, albumen selenium 1.6, lysozyme 0.17；
（4）It is secondary to proof：Proofing of dough is placed in dough leavening machine, is proofed in 36 DEG C 20 minutes, makes to proof in liquid
Nutritional ingredient is fully combined with dough, increases the boiling fastness and pliability of noodles, be adapted to chafing dish it is long when cook, obtain secondary proof
Dough；
（5）Shaping：By secondary proofing of dough extrusion forming, dry, obtain the special noodles of chafing dish.
Comparative example 1
Removal step（1）, remaining method, with embodiment 1.
Comparative example 2
Removal step（2）In konjak starch, remaining method, with embodiment 1.
Comparative example 3
Removal step（2）In pea starch, remaining method, with embodiment 1.
Comparative example 4
Step（2）In hot water be changed to cold water, remaining method, with embodiment 1.
Comparative example 5
Removal step（3）In the corn oil proofed in liquid, remaining method, with embodiment 1.
Comparative example 6
Removal step（3）In the albumen selenium proofed in liquid, remaining method, with embodiment 1.
Comparative example 7
Removal step（3）In the lysozyme proofed in liquid, remaining method, with embodiment 1.
Comparative example 8
Removal step（4）, remaining method, with embodiment 1.
Comparative example 9
Existing commercially available prestige township's chafing dish noodles.
Embodiment and comparative example chafing dish noodles texture index and mouthfeel：
The subject 40 of random selection 18 ~ 65 years old, the noodles that 10min is cooked to embodiment and comparative example carry out subjective appreciation,
To being gargled before every group of noodles sensory evaluation with mineral water.
Strip-breaking rate：Take 40 noodles to be put into boiling water, keep the fluidized state of water to boil 4min, gently chosen with bamboo chopsticks, counted
Calculate ripe noodles strip-breaking rate.
Ripe strip-breaking rate (%)=sectional strip radical/40 × 100%
Boil loss：Survey strip-breaking rate is boiled to the noodle soup behind face to put to room temperature, poured into 500ml volumetric flasks, distilled water flushing number
It is secondary, and the water of flushing is transferred in volumetric flask in the lump, it is settled to 500ml and is well mixed.200ml noodle soup is measured, is put into 250ml
In beaker, after first heating evaporation falls most of noodle soup on electric furnace, then put 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 in M-200ml noodle soup；
G- boils the quality (g) of above bar；
W- boils the moisture (%) of above bar.
A number of embodiment and comparative example noodles are taken, is put into the pot for filling 500ml boiling water and boils 4min, immediately by face
Bar is pulled out, is placed in cold water the 30s that soaks, and is drained in leak twine container, then blots noodles surface moisture with filter paper, and use is fresh-keeping
Film parcel is to be measured；Strip-breaking rate is shown in Table 1 with the testing result for boiling loss late.
Table 1：Embodiment and comparative example noodles strip-breaking rate and the testing result for boiling loss late
| Project | Strip-breaking rate/(%) | Cooking loss rate/(%) | Mouthfeel |
| Embodiment 1 | 3.4 | 8.1 | Smooth exquisiteness, soft chewy |
| Embodiment 2 | 3.1 | 7.8 | Smooth exquisiteness, soft chewy |
| Embodiment 3 | 3.3 | 7.9 | Smooth exquisiteness, soft chewy |
| Comparative example 1 | 5.6 | 8.7 | Chewy is poor |
| Comparative example 2 | 6.8 | 9.3 | Pliability is small, and chewy is poor |
| Comparative example 3 | 6.5 | 9.1 | Smooth degree is small, rougher |
| Comparative example 4 | 7.2 | 9.4 | Pliability is small, and chewy is poor |
| Comparative example 5 | 6.4 | 9.5 | Smooth degree is small, and chewy is poor |
| Comparative example 6 | 6.7 | 8.9 | Chewy is poor |
| Comparative example 7 | 6.6 | 8.7 | Chewy is poor |
| Comparative example 8 | 6.5 | 8.5 | Pliability is small, and chewy is poor |
| Comparative example 9 | 7.8 | 9.7 | It is soft rotten, it is burned |
From table 1, it can be seen that the chafing dish noodles of embodiment, strip-breaking rate and to boil loss late substantially small compared with comparative example cooks 10 points
Smooth exquisiteness after clock, soft chewy, the soft rotten of conventional noodles is avoided, is burned, illustrating the chafing dish noodles of the present invention has preferably
Chafing dish scalds boiling property.
Claims (7)
1. a kind of preparation method of the special noodles of chafing dish, it is characterised in that comprise the following steps：
（1）It is prepared by the bean powder that ferments：Bean dregs cake is crushed, Bacillus natto is accessed after cooking, is fermented 12 ~ 16 hours in 34 ~ 36 DEG C, freezing
It dry, pulverize to 140 ~ 180 mesh, obtain fermentation bean powder；
（2）It is prepared by dough：Fermentation bean powder, konjak starch and pea starch are added into high-strength flour, is well mixed, adds high-strength flour
The hot water of weight 12 ~ 14%, quickly stirs, and adds cold water, is stirred in 43 ~ 45 revs/min, make water content for 21 ~
23%, obtain dough；
（3）Once proof：Dough is placed in dough leavening machine, proofed in 34 ~ 36 DEG C 10 ~ 15 minutes, addition proofs liquid, in 35
~ 37 revs/min stir, and it is 26 ~ 28% to make water content, obtains a proofing of dough；
（4）It is secondary to proof：Proofing of dough is placed in dough leavening machine, proofs 15 ~ 20 minutes, obtains secondary in 34 ~ 36 DEG C
Proofing of dough；
（5）Shaping：By secondary proofing of dough extrusion forming, dry, obtain the special noodles of chafing dish.
2. the preparation method of the special noodles of chafing dish according to claim 1, it is characterised in that the step（1）Bean dregs cake,
For the fuel-displaced rear remaining dregs of beans of soya bean squeezing, weight is the 10 ~ 12% of high-strength flour weight.
3. the preparation method of the special noodles of chafing dish according to claim 1, it is characterised in that the step（1）Bacillus natto,
Through re-activation, addition is the 3 ~ 5% of bean dregs cake weight.
4. the preparation method of the special noodles of chafing dish according to claim 1, it is characterised in that the step（2）Konjaku form sediment
Powder, addition are the 8 ~ 10% of high-strength flour weight.
5. the preparation method of the special noodles of chafing dish according to claim 1, it is characterised in that the step（2）Pea form sediment
Powder, addition are the 11 ~ 13% of high-strength flour weight.
6. the preparation method of the special noodles of chafing dish according to claim 1, it is characterised in that the step（3）Proof liquid,
It is made up of the raw material of following parts by weight：Water 90 ~ 100, corn oil 4 ~ 6, albumen selenium 1.4 ~ 1.6, lysozyme 0.15 ~ 0.17.
7. the special noodles of chafing dish that a kind of preparation method of any one of claim 1 ~ 6 special noodles of chafing dish obtains.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349525A (en) * | 2018-10-31 | 2019-02-19 | 刘敏 | A kind of preparation method of fragrant and sweet Fermented Noodles |
| CN110367456A (en) * | 2019-08-22 | 2019-10-25 | 中国农业大学 | A kind of instant wet noodles anti-rot and fresh-keeping method |
-
2017
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349525A (en) * | 2018-10-31 | 2019-02-19 | 刘敏 | A kind of preparation method of fragrant and sweet Fermented Noodles |
| CN110367456A (en) * | 2019-08-22 | 2019-10-25 | 中国农业大学 | A kind of instant wet noodles anti-rot and fresh-keeping method |
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