CN114287560A - Technological method for improving extensibility of stretched flour - Google Patents
Technological method for improving extensibility of stretched flour Download PDFInfo
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- CN114287560A CN114287560A CN202210046727.8A CN202210046727A CN114287560A CN 114287560 A CN114287560 A CN 114287560A CN 202210046727 A CN202210046727 A CN 202210046727A CN 114287560 A CN114287560 A CN 114287560A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 38
- 241000209140 Triticum Species 0.000 claims abstract description 64
- 235000021307 Triticum Nutrition 0.000 claims abstract description 64
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 230000008569 process Effects 0.000 claims abstract description 29
- 238000001764 infiltration Methods 0.000 claims abstract description 24
- 230000008595 infiltration Effects 0.000 claims abstract description 24
- 238000004898 kneading Methods 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 239000000654 additive Substances 0.000 claims abstract description 20
- 238000012216 screening Methods 0.000 claims abstract description 19
- 230000000996 additive effect Effects 0.000 claims abstract description 18
- 238000004140 cleaning Methods 0.000 claims abstract description 18
- 238000000227 grinding Methods 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 238000004904 shortening Methods 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 239000000084 colloidal system Substances 0.000 claims abstract description 8
- 229910017053 inorganic salt Inorganic materials 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 4
- 239000011812 mixed powder Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims description 14
- 238000002791 soaking Methods 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- 235000010408 potassium alginate Nutrition 0.000 claims description 4
- 239000000737 potassium alginate Substances 0.000 claims description 4
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical group [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 4
- 229940001584 sodium metabisulfite Drugs 0.000 claims description 4
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 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 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 3
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 3
- 235000012149 noodles Nutrition 0.000 abstract description 38
- 238000012545 processing Methods 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 3
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- 239000008187 granular material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- -1 alginic acid propylene glycol ester Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
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- 238000010998 test method Methods 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
The invention discloses a process method for improving extensibility of stretched dough, which relates to the technical field of flour processing and comprises the following steps: placing the wheat into a screening machine for vibration screening twice, carrying out manual sorting after the vibration screening is finished, then cleaning, and drying after the cleaning is finished to obtain impurity-removed wheat; adding impurity-removed wheat into a container, adding water for three times of infiltration, and draining after infiltration to obtain infiltrated wheat; fully grinding the soaked wheat to obtain wheat flour, wherein the granularity of the wheat flour is less than or equal to 120%; fully stirring and mixing the enzyme preparation, inorganic salt, hydrophilic colloid and water to obtain an additive; fully mixing wheat flour and the additive, adding shortening oil during the mixing process, and mixing to obtain mixed material powder; adding the mixed powder and water into a dough mixer according to the weight ratio of 5:1 for kneading dough, wherein the rotation speed of the dough mixer is 100-120r/min, the kneading dough time is 15-20min, and after kneading dough, fermenting for 1h to obtain stretched dough. The invention greatly improves the extensibility of dough and improves the mouthfeel of stretched noodles.
Description
Technical Field
The invention relates to the technical field of flour processing, in particular to a process method for improving extensibility of stretched dough.
Background
The hand-pulled noodles are also called as the throwing, pulling and stretching noodles, and are traditional cooked wheaten food with unique local flavor in cities and countryside, which is the famous hand-pulled noodles in Fushan mountain of Shandong. Later, the method develops into famous delicacies with various tastes, such as Shanxi Lai noodle, Henan Lai noodle, Lanzhou beef noodle, dragon whiskers noodle, Linxian Xiao Lai noodle and the like.
The stretched noodles can be steamed, boiled, baked, fried and fried, and each has a flavor of one time. The technical performance of the stretched noodles is very strong, and the correct key must be mastered when the stretched noodles are prepared, namely, the kneaded noodles must be prevented from being dehydrated, the shaking strips must be uniform, the discharged strips must be uniform and round, the pulled noodles must be spread when being placed in a pot, and the squat pot lumps can be prevented. The stretched noodles can be made into small noodles, hollow stretched noodles, filled stretched noodles, capillary noodles, thin noodles, wide noodles, dragon whiskers noodles, flat stretched noodles, water stretched noodles, etc. according to different tastes and preferences.
20 days 6 and 7 in 2017, the national quality control bureau and the national standards committee jointly issue the national standards of the public service field English translation standards, the noun standard of the stretched Noodles is translated into Lamian Noodles, and the standard is formally implemented from 12 and 1 days 2017.
The conventional hand-drawn noodles are produced from a dough having good stretchability, and wheat flour, which is a basic material of the noodles, is kneaded with water to form a dough having viscoelasticity and a certain fluidity, which is called rheological characteristics of the dough. The rheological property of dough is an important index of wheat quality, the tensile property is an important item in the rheological property of dough, and in order to enable the mouth feel of the stretched noodles to be more flexible and elastic and meet the existing taste requirements of people, the extensibility of the dough needs to be further improved.
Disclosure of Invention
In order to solve the technical problems, the invention provides a process method for improving the extensibility of stretched noodle dough, which greatly improves the extensibility of dough and improves the taste of stretched noodle.
A process for improving extensibility of stretched dough comprises the following steps:
impurity removal and cleaning: placing the wheat into a screening machine for vibration screening twice, carrying out manual sorting after the vibration screening is finished, then cleaning, and drying after the cleaning is finished to obtain impurity-removed wheat;
and (3) infiltration treatment: adding impurity-removed wheat into a container, adding water for carrying out first infiltration for 20 hours, then adding water for carrying out second infiltration for 6 hours, then adding water for carrying out third infiltration for 1 hour, wherein the weight of the water added in the third infiltration is not more than 12% of the weight of the impurity-removed wheat, and draining to obtain infiltrated wheat after the infiltration is finished;
grinding: fully grinding the soaked wheat to obtain wheat flour, wherein the granularity of the wheat flour is less than or equal to 120%;
preparing an additive: fully stirring and mixing the enzyme preparation, the inorganic salt, the hydrophilic colloid and the water according to the weight ratio of 1:5:2:1 to obtain an additive;
mixing materials: fully mixing wheat flour and an additive according to the weight ratio of 100:1, adding shortening oil in the mixing process, wherein the weight ratio of the shortening oil to the wheat flour is 3:100, and mixing to obtain mixed material powder;
kneading: adding the mixed powder and water into a dough mixer according to the weight ratio of 5:1 for kneading dough, wherein the rotation speed of the dough mixer is 100-120r/min, the kneading dough time is 15-20min, and after kneading dough is finished, fermenting for 1h to obtain stretched dough, and the fermenting temperature is 30-40 ℃.
According to the process method for improving the extensibility of the stretched noodle dough, the extensibility of the stretched noodle dough is improved by optimizing the process, the wheat is subjected to multi-stage impurity removal cleaning, the cleaning effect is good, and the taste of the stretched noodle is improved; performing graded infiltration treatment to ensure that the wheat contains certain moisture and is not too dry to influence the extensibility of dough; fully grinding the flour to improve the fineness of the wheat flour, the later dough kneading effect and the mouthfeel of the stretched noodles; the addition material is added, so that the extensibility of the wheat flour can be improved; shortening is added in the mixing process, so that the extensibility of the wheat flour can be improved; the dough kneading process is optimized, and the extensibility and the mouthfeel of the dough are further improved.
Further, in the impurity removal and cleaning step, the aperture of the mesh of the screen for the first vibration screening is 2.0mm, and the aperture of the mesh of the screen for the second vibration screening is 1.5 mm.
The aperture of the screen is reduced step by step, and the screening effect is better.
Further, in the soaking treatment step, the weight ratio of the water for the first soaking to the weight of the impurity-removed wheat is 12:100, the weight ratio of the water for the second soaking to the weight of the impurity-removed wheat is 8:100, and the weight ratio of the water for the third soaking to the weight of the impurity-removed wheat is 4: 100.
The water adding amount of each infiltration is optimized in the infiltration process, so that the impurity-removed wheat is not too dry or too wet, the elasticity and extensibility are kept,
Further, in the grinding step, the broken starch rate of the wheat flour is less than or equal to 4%.
The broken starch rate of the wheat flour is controlled, the dough is easier to form, and the extensibility is higher.
Further, in the step of preparing the additive, the enzyme preparation is one or more of glucose, maltose and xylanase.
The enzyme preparation is applied to the field of flour processing, is pure natural, has no pollution, small use amount and high efficiency, and can improve the extensibility of flour.
Further, in the step of preparing the additive, the inorganic salt is sodium metabisulfite.
The sodium metabisulfite can improve the micro mechanism of the flour and improve the extensibility of the flour.
Further, in the step of preparing the additive, the hydrophilic colloid is one or more of sodium alginate, potassium alginate and propylene glycol alginate.
The hydrophilic colloid can promote the interaction between gluten and starch granule and the starch granule, forms ordered three-dimensional space network structure, and then changes the rheological property of flour, adds sodium alginate, potassium alginate, alginic acid propylene glycol ester and can promote the extensibility of flour.
Further, in the dough kneading step, the temperature of the added water is 30-35 ℃.
The water temperature is controlled at 30-35 ℃ in the dough kneading process, the dough is properly stretched, and the extensibility of the dough is improved.
Compared with the prior art, the invention has the following advantages and beneficial effects: the process is optimized, so that the extensibility of stretched noodle dough is improved, the wheat is subjected to multi-stage impurity removal cleaning, the cleaning effect is good, and the stretched noodle taste is improved; performing graded infiltration treatment to ensure that the wheat contains certain moisture and is not too dry to influence the extensibility of dough; fully grinding the flour to improve the fineness of the wheat flour, the later dough kneading effect and the mouthfeel of the stretched noodles; the addition material is added, so that the extensibility of the wheat flour can be improved; shortening is added in the mixing process, so that the extensibility of the wheat flour can be improved; the dough kneading process is optimized, and the extensibility and the mouthfeel of the dough are further improved.
Detailed Description
The present invention will be further described with reference to the following examples. The following examples are only a few specific examples of the present invention, but the design concept of the present invention is not limited thereto, and any insubstantial modifications made by the design concept should fall within the scope of infringing on the protection scope of the present invention.
Examples
A process for improving extensibility of stretched dough comprises the following steps:
impurity removal and cleaning: placing the wheat into a screening machine for vibration screening twice, carrying out manual sorting after the vibration screening is finished, then cleaning, and drying after the cleaning is finished to obtain impurity-removed wheat;
and (3) infiltration treatment: adding impurity-removed wheat into a container, adding water for carrying out first infiltration for 20 hours, then adding water for carrying out second infiltration for 6 hours, then adding water for carrying out third infiltration for 1 hour, wherein the weight of the water added in the third infiltration is not more than 12% of the weight of the impurity-removed wheat, and draining to obtain infiltrated wheat after the infiltration is finished;
grinding: fully grinding the soaked wheat to obtain wheat flour, wherein the granularity of the wheat flour is less than or equal to 120%;
preparing an additive: fully stirring and mixing the enzyme preparation, the inorganic salt, the hydrophilic colloid and the water according to the weight ratio of 1:5:2:1 to obtain an additive;
mixing materials: fully mixing wheat flour and an additive according to the weight ratio of 100:1, adding shortening oil in the mixing process, wherein the weight ratio of the shortening oil to the wheat flour is 3:100, and mixing to obtain mixed material powder;
kneading: adding the mixed powder and water into a dough mixer according to the weight ratio of 5:1 for kneading dough, wherein the rotation speed of the dough mixer is 100-120r/min, the kneading dough time is 15-20min, and after kneading dough is finished, fermenting for 1h to obtain stretched dough, and the fermenting temperature is 30-40 ℃.
In one embodiment, in the impurity removal and cleaning step, the mesh opening diameter of the screen for the first vibration screening is 2.0mm, and the mesh opening diameter of the screen for the second vibration screening is 1.5 mm.
In one embodiment, in the step of soaking treatment, the weight ratio of the water for the first soaking to the weight of the impurity removed wheat is 12:100, the weight ratio of the water for the second soaking to the weight of the impurity removed wheat is 8:100, and the weight ratio of the water for the third soaking to the weight of the impurity removed wheat is 4: 100.
In one embodiment, in the grinding step, the wheat flour has a broken starch rate of 4% or less.
In one embodiment, in the step of preparing the additive, the enzyme preparation is one or more of glucose, maltose, and xylanase.
In one embodiment, in the step of preparing the additive, the inorganic salt is sodium metabisulfite.
In one embodiment, in the step of preparing the additive, the hydrophilic colloid is one or more of sodium alginate, potassium alginate and propylene glycol alginate.
In one embodiment, the temperature of the added water in the dough kneading step is 30-35 ℃.
Examples of the experiments
In order to test the extensibility of the stretched dough of the present invention, a stretching test was performed using a stretching machine.
Test object: the dough is divided into three groups, wherein the group A is 500g of dough prepared by the process, the group B is 500g of dough prepared from the snowflake flour produced by Xinjiang Tianshan flour (group) Limited company, and the group C is 500g of dough prepared from the super snowflake flour produced by Hebei Jinshahe flour industry group Limited company.
The test method comprises the following steps: in the stretching apparatus, the clamp containing the dough is placed on a system bracket, the pulling rod and the dough pulling hook move downwards at a fixed speed, the dough is stretched by the dough pulling hook, the dough is deformed until being pulled apart under the action of tensile force, the extensibility performance of the dough is evaluated, the stretching length represents the extensibility and contractibility of the dough, the stretching length represents that the extensibility of the dough is better, the tensile resistance is smaller, the stretching parameters adopt the stretching parameters of the dough in the prior art, the stretching time is 10min, if the time of the dough pulling apart is not more than 10min, the results are still counted by 10min, and the results are shown in table 1:
| stretching time (min) | Extended length (mm) | |
| Group A | 10 | 224 |
| Group B | 10 | 201 |
| Group C | 10 | 196 |
In conclusion, the extensibility of the dough prepared by the process method for improving the extensibility of the stretched dough is optimal, and the process of the invention can improve the extensibility of the dough.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (8)
1. A process for improving extensibility of stretched dough, which is characterized by comprising the following steps:
impurity removal and cleaning: placing the wheat into a screening machine for vibration screening twice, carrying out manual sorting after the vibration screening is finished, then cleaning, and drying after the cleaning is finished to obtain impurity-removed wheat;
and (3) infiltration treatment: adding impurity-removed wheat into a container, adding water for carrying out first infiltration for 20 hours, then adding water for carrying out second infiltration for 6 hours, then adding water for carrying out third infiltration for 1 hour, wherein the weight of the water added in the third infiltration is not more than 12% of the weight of the impurity-removed wheat, and draining to obtain infiltrated wheat after the infiltration is finished;
grinding: fully grinding the soaked wheat to obtain wheat flour, wherein the granularity of the wheat flour is less than or equal to 120%;
preparing an additive: fully stirring and mixing the enzyme preparation, the inorganic salt, the hydrophilic colloid and the water according to the weight ratio of 1:5:2:1 to obtain an additive;
mixing materials: fully mixing wheat flour and an additive according to the weight ratio of 100:1, adding shortening oil in the mixing process, wherein the weight ratio of the shortening oil to the wheat flour is 3:100, and mixing to obtain mixed material powder;
kneading: adding the mixed powder and water into a dough mixer according to the weight ratio of 5:1 for kneading dough, wherein the rotation speed of the dough mixer is 100-120r/min, the kneading dough time is 15-20min, and after kneading dough is finished, fermenting for 1h to obtain stretched dough, and the fermenting temperature is 30-40 ℃.
2. The process for improving extensibility of stretched dough according to claim 1, wherein in said step of removing impurities and cleaning, the mesh opening size of the screen mesh of the first vibration screening is 2.0mm, and the mesh opening size of the screen mesh of the second vibration screening is 1.5 mm.
3. The process method for improving extensibility of stretched dough according to claim 1, wherein in the soaking step, the ratio of the weight of the first soaking water to the weight of the impurity removed wheat is 12:100, the ratio of the weight of the second soaking water to the weight of the impurity removed wheat is 8:100, and the ratio of the weight of the third soaking water to the weight of the impurity removed wheat is 4: 100.
4. The process for improving extensibility of dough according to claim 1, wherein said grinding step is performed at a rate of broken starch of said wheat flour of less than or equal to 4%.
5. The process for improving extensibility of stretched dough according to claim 1, wherein in said step of preparing additives, said enzyme preparation is one or more of glucose, maltose and xylanase.
6. The process for improving extensibility of dough according to claim 1 wherein said inorganic salt is sodium metabisulfite in said additive preparation step.
7. The process for improving extensibility of dough according to claim 1, wherein in said step of preparing additives, said hydrophilic colloid is one or more of sodium alginate, potassium alginate and propylene glycol alginate.
8. The process for improving extensibility of stretched dough according to claim 1, wherein said kneading step is carried out at a temperature of 30-35 ℃.
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| CN202210046727.8A CN114287560A (en) | 2022-01-17 | 2022-01-17 | Technological method for improving extensibility of stretched flour |
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| CN202210046727.8A CN114287560A (en) | 2022-01-17 | 2022-01-17 | Technological method for improving extensibility of stretched flour |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1327746A (en) * | 2001-03-02 | 2001-12-26 | 新疆天山面粉(集团)有限责任公司 | Flour dedicated for pulled noodles |
| CN1826910A (en) * | 2005-03-05 | 2006-09-06 | 杨春辉 | Dedicated flour for Lanzhou beef noodle |
| CN104938915A (en) * | 2015-06-09 | 2015-09-30 | 安徽正宇面粉有限公司 | Highly tough and chewy nutritive flour for hand-pulled noodles and stewed noodles and preparation method thereof |
| CN111165725A (en) * | 2020-01-15 | 2020-05-19 | 唐山市丰润区三达面业有限公司 | Stretched noodle powder and preparation method thereof |
| CN112120157A (en) * | 2020-09-18 | 2020-12-25 | 古浪天源农业产业有限公司 | Formula and preparation method of kungfu hand-pulled noodles |
| CN112137012A (en) * | 2020-09-10 | 2020-12-29 | 五河县顺鹏农副产品有限公司 | Method for improving flour stretching property |
-
2022
- 2022-01-17 CN CN202210046727.8A patent/CN114287560A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1327746A (en) * | 2001-03-02 | 2001-12-26 | 新疆天山面粉(集团)有限责任公司 | Flour dedicated for pulled noodles |
| CN1826910A (en) * | 2005-03-05 | 2006-09-06 | 杨春辉 | Dedicated flour for Lanzhou beef noodle |
| CN104938915A (en) * | 2015-06-09 | 2015-09-30 | 安徽正宇面粉有限公司 | Highly tough and chewy nutritive flour for hand-pulled noodles and stewed noodles and preparation method thereof |
| CN111165725A (en) * | 2020-01-15 | 2020-05-19 | 唐山市丰润区三达面业有限公司 | Stretched noodle powder and preparation method thereof |
| CN112137012A (en) * | 2020-09-10 | 2020-12-29 | 五河县顺鹏农副产品有限公司 | Method for improving flour stretching property |
| CN112120157A (en) * | 2020-09-18 | 2020-12-25 | 古浪天源农业产业有限公司 | Formula and preparation method of kungfu hand-pulled noodles |
Non-Patent Citations (1)
| Title |
|---|
| 石林凡;陈洁;王远辉;卞科;: "焦亚硫酸钠对拉面面团延伸性影响的研究", 河南工业大学学报(自然科学版), no. 02, pages 134 - 135 * |
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Application publication date: 20220408 |