CN107772252A - A kind of noodles leavening and preparation method thereof - Google Patents
A kind of noodles leavening and preparation method thereof Download PDFInfo
- Publication number
- CN107772252A CN107772252A CN201710971985.6A CN201710971985A CN107772252A CN 107772252 A CN107772252 A CN 107772252A CN 201710971985 A CN201710971985 A CN 201710971985A CN 107772252 A CN107772252 A CN 107772252A
- Authority
- CN
- China
- Prior art keywords
- parts
- leavening
- pure water
- noodles
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 108010068370 Glutens Proteins 0.000 claims abstract description 13
- 235000021312 gluten Nutrition 0.000 claims abstract description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 11
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 11
- 239000003513 alkali Substances 0.000 claims abstract description 11
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 11
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 238000009413 insulation Methods 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 239000001963 growth medium Substances 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims 2
- 235000013305 food Nutrition 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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)
- Inorganic Chemistry (AREA)
- Noodles (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a kind of noodles leavening and preparation method thereof, comprise the following steps：1）, 200 300 parts of pure water are heated to 30 40 DEG C；2）, 46 parts of saccharomycete, 46 parts of lactic acid bacterias, 24 parts of gluten fortifiers and 200 300 parts 30 40 DEG C of pure water are added in 80 100 parts of culture mediums and fermented 8 10 hours；3）, 200 300 parts of pure water are heated to 35 45 DEG C；4）, 35 parts of alkali are dissolved into 200 300 parts 35 45 DEG C of pure water；5）, by step 4）Middle mixing liquid is added to step 2）It is middle insulation at 30 DEG C ± 2 DEG C, fermentation 10 14 hours both leavening of the present invention.Processing technology of the present invention is simple, and parameters are easily controlled, easy to operation；The soft degree of noodles prepared by the leavening of the present invention is moderate, and addition gluten fortifier is good in taste, is worthy to be popularized.
Description
Technical field
The present invention relates to noodles leavening technical field, specially a kind of noodles leavening and preparation method thereof.
Background technology
Noodles eat history originating from China, existing more than 4,000 years making.Noodles are that a kind of making is simple, eat side
Just, it is nutritious, you can staple food again can fast food health-care food.Received and liked by the people of the world already.Noodles one
Kind cereal or the flour of beans add water mill into dough, either press or roll afterwards system or stretch cut or press again in flakes or using rub with the hands,
The means such as draw, pinch, strip is made（It is narrow or wide, it is flat or round）Or strip, most afterwards through boiling, frying, a kind of braised, the fried food formed
Product.But most of noodles are that non-fermented face makes at present, because without suitable leavening.
The content of the invention
It is an object of the invention to provide a kind of noodles leavening and preparation method thereof, to solve to carry in above-mentioned background technology
The problem of going out.
To achieve the above object, the present invention provides following technical scheme：
A kind of noodles leavening, it is characterised in that：Including 400-600 parts pure water, 80-100 parts culture medium, 4-6 parts saccharomycete, 4-
6 parts of lactic acid bacterias, 2-4 parts gluten fortifier and 3-5 part alkali.
A kind of noodles leavening preparation method, it is characterised in that comprise the following steps：
1）, 200-300 part pure water is heated to 30-40 DEG C；
2）, 4-6 parts saccharomycete, 4-6 parts lactic acid bacteria, 2-4 parts gluten fortifier and the pure water of 30-40 DEG C of 200-300 parts be added to
Fermented in 80-100 part culture mediums 8-10 hours；
3）, 200-300 part pure water is heated to 35-45 DEG C；
4）, 3-5 part alkali is dissolved into the pure water of 35-45 DEG C of 200-300 parts；
5）, by step 4）Middle mixing liquid is added to step 2）Middle insulation is at 30 DEG C ± 2 DEG C, fermentation 10-14 hours both get Ben Fa
Bright leavening.
Preferably, the step 1）Heating-up temperature be 35 DEG C.
Preferably, the step 3）Heating-up temperature be 38 DEG C.
Preferably, the step 5）Holding temperature be 30 DEG C.
Compared with prior art, the beneficial effects of the invention are as follows：
Processing technology of the present invention is simple, and parameters are easily controlled, easy to operation；Noodles prepared by the leavening of the present invention are soft
Degree is moderate, and addition gluten fortifier is good in taste, is worthy to be popularized.
Embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example only part of the embodiment of the present invention, rather than whole embodiments.It is common based on the embodiment in the present invention, this area
The every other embodiment that technical staff is obtained under the premise of creative work is not made, belong to the model that the present invention protects
Enclose.
Embodiment 1：
A kind of noodles leavening, including 400 parts of pure water, 80 parts of culture mediums, 4 parts of saccharomycete, 4 parts of lactic acid bacterias, 2 parts of gluten fortifiers and 3
Part alkali.
Embodiment 2：
A kind of noodles leavening, it is characterised in that：Including 600 parts of pure water, 100 parts of culture mediums, 6 parts of saccharomycete, 6 parts of lactic acid bacterias, 4
Part gluten fortifier and 5 parts of alkali.
Embodiment 3：
A kind of noodles leavening, it is characterised in that：Including 500 parts of pure water, 90 parts of culture mediums, 5 parts of saccharomycete, 5 parts of lactic acid bacterias, 3
Part gluten fortifier and 4 parts of alkali.
Embodiment 4：
A kind of noodles leavening preparation method, comprises the following steps：
1）, 200 parts of pure water are heated to 30 DEG C；
2）, 4 parts of saccharomycete, 4 parts of lactic acid bacterias, 2 parts of gluten fortifiers and 200 parts 30 DEG C of pure water are added in 80 parts of culture mediums and sent out
Ferment 8 hours；
3）, 200 parts of pure water are heated to 35 DEG C；
4）, 3 parts of alkali are dissolved into 200 parts 35 DEG C of pure water；
5）, by step 4）Middle mixing liquid is added to step 2）It is middle insulation at 28 DEG C, fermentation 10 hours both leavening of the present invention.
Embodiment 5：
A kind of noodles leavening preparation method, it is characterised in that comprise the following steps：
1）, 300 parts of pure water are heated to 40 DEG C；
2）, 6 parts of saccharomycete, 6 parts of lactic acid bacterias, 4 parts of gluten fortifiers and 300 parts 40 DEG C of pure water be added in 100 parts of culture mediums
Fermentation 10 hours；
3）, 300 parts of pure water are heated to 45 DEG C；
4）, 5 parts of alkali are dissolved into 300 parts 45 DEG C of pure water；
5）, by step 4）Middle mixing liquid is added to step 2）It is middle insulation at 32 DEG C, fermentation 14 hours both leavening of the present invention.
Embodiment 6：
A kind of noodles leavening preparation method, it is characterised in that comprise the following steps：
1）, 250 parts of pure water are heated to 36 DEG C；
2）, 5 parts of saccharomycete, 5 parts of lactic acid bacterias, 3 parts of gluten fortifiers and 250 parts 36 DEG C of pure water are added in 90 parts of culture mediums and sent out
Ferment 9 hours；
3）, 250 parts of pure water are heated to 40 DEG C；
4）, 4 parts of alkali are dissolved into 250 parts 40 DEG C of pure water；
5）, by step 4）Middle mixing liquid is added to step 2）It is middle insulation at 30 DEG C, fermentation 12 hours both leavening of the present invention.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Claims (5)
- A kind of 1. noodles leavening, it is characterised in that：Including 400-600 parts pure water, 80-100 parts culture medium, 4-6 parts saccharomycete, 4-6 parts lactic acid bacteria, 2-4 parts gluten fortifier and 3-5 part alkali.
- 2. a kind of noodles leavening preparation method, it is characterised in that comprise the following steps：1）, 200-300 part pure water is heated to 30-40 DEG C；2）, 4-6 parts saccharomycete, 4-6 parts lactic acid bacteria, 2-4 parts gluten fortifier and the pure water of 30-40 DEG C of 200-300 parts be added to Fermented in 80-100 part culture mediums 8-10 hours；3）, 200-300 part pure water is heated to 35-45 DEG C；4）, 3-5 part alkali is dissolved into the pure water of 35-45 DEG C of 200-300 parts；5）, by step 4）Middle mixing liquid is added to step 2）Middle insulation is at 30 DEG C ± 2 DEG C, fermentation 10-14 hours both get Ben Fa Bright leavening.
- A kind of 3. noodles leavening preparation method according to claim 1, it is characterised in that：The step 1）Heating temperature Spend for 35 DEG C.
- A kind of 4. noodles leavening preparation method according to claim 1, it is characterised in that：The step 3）Heating temperature Spend for 38 DEG C.
- A kind of 5. noodles leavening preparation method according to claim 1, it is characterised in that：The step 5）Insulation temperature Spend for 30 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710971985.6A CN107772252A (en) | 2017-10-18 | 2017-10-18 | A kind of noodles leavening and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710971985.6A CN107772252A (en) | 2017-10-18 | 2017-10-18 | A kind of noodles leavening and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107772252A true CN107772252A (en) | 2018-03-09 |
Family
ID=61434662
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710971985.6A Pending CN107772252A (en) | 2017-10-18 | 2017-10-18 | A kind of noodles leavening and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107772252A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112869008A (en) * | 2021-02-05 | 2021-06-01 | 四川农业大学 | Noodles based on fermented mashed potatoes and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060165848A1 (en) * | 2003-03-12 | 2006-07-27 | Lesaffre Et Compagnie | Sour dough the use thereof and bakery products products produced from the same |
| CN103404788A (en) * | 2013-06-30 | 2013-11-27 | 安徽省凤宝粮油食品（集团）有限公司 | Instant total-nutrient noodle and preparation method thereof |
| CN104222798A (en) * | 2013-06-07 | 2014-12-24 | 潘振路 | Leavened dough noodle and making method thereof |
| CN106072458A (en) * | 2016-06-23 | 2016-11-09 | 张斌社 | A kind of leaven and for preparing the application of Fermented Noodles |
-
2017
- 2017-10-18 CN CN201710971985.6A patent/CN107772252A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060165848A1 (en) * | 2003-03-12 | 2006-07-27 | Lesaffre Et Compagnie | Sour dough the use thereof and bakery products products produced from the same |
| CN104222798A (en) * | 2013-06-07 | 2014-12-24 | 潘振路 | Leavened dough noodle and making method thereof |
| CN103404788A (en) * | 2013-06-30 | 2013-11-27 | 安徽省凤宝粮油食品（集团）有限公司 | Instant total-nutrient noodle and preparation method thereof |
| CN106072458A (en) * | 2016-06-23 | 2016-11-09 | 张斌社 | A kind of leaven and for preparing the application of Fermented Noodles |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112869008A (en) * | 2021-02-05 | 2021-06-01 | 四川农业大学 | Noodles based on fermented mashed potatoes and preparation method thereof |
| CN112869008B (en) * | 2021-02-05 | 2022-03-15 | 四川农业大学 | Noodles based on fermented mashed potatoes and preparation method thereof |
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| SE01 | Entry into force of request for substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180309 |
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