CN100401913C - Non-fried instant noodles with local flavor and method for making same - Google Patents
Non-fried instant noodles with local flavor and method for making same Download PDFInfo
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- CN100401913C CN100401913C CNB2006100199449A CN200610019944A CN100401913C CN 100401913 C CN100401913 C CN 100401913C CN B2006100199449 A CNB2006100199449 A CN B2006100199449A CN 200610019944 A CN200610019944 A CN 200610019944A CN 100401913 C CN100401913 C CN 100401913C
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Abstract
The invention relates to a frying-free instant noodle and its making process, wherein the noodle comprises wheat flour 50 weight portions, demineralized water 30-35%, table salt 1-2%, table alkali 0.1-0.4%, sodium carboxymethylcellulose 0.2-0.6%, composite phosphates 0.1-0.5% and lecithine 0.6-1.5%.
Description
Technical field
The present invention relates to a kind of instant noodles, be specifically with wheat flour through being processed into the face cake of certain curing degree, and be equipped with various flavoring packages and close the non-fried flavor instant noodle that forms, and the preparation method of these instant noodles.
Background technology
Along with the continuous progress and the development of modern society, people's rhythm of life is more and more faster.Developed a lot of instant food in order to adapt to allegro modern life people, instant noodles are exactly one of them.Instant noodles because carry, storage, instant be loved by the people.Particularly the out of town trip person eats in road and more can embody its advantage easily.Existing instant noodles have a variety of, and they mostly are fried instant noodle greatly.Fried instant noodle has the advantage that manufacturing process is simple, period of storage is long.Vitamin in the fried easy destruction food makes albuminous degeneration, and well-known, vitamin is to keep the indispensable nutriment of human life activity, and protein is the base substance of keeping human life basic metabolism.And fried instant noodle is easy to generate carcinogenic substance in fried process, and the edible back of people may produce potential hazard to human body.Existing fried instant noodle noodles inside in fried process is easy to generate the inhomogeneous loose structure of macroscopic-void, can not clog these macroscopic-voids even add the starch of hot-water flooding noodles inside when edible, form the distinctive hollow mouthfeel defective of fried instant noodle, do not have the viscoplasticity that new fresh noodle has and the mouthfeel of weight sense.And the viscoplasticity that noodles had is extremely important to the taste and the appetite that increase people with abundant weight sense, especially the population of living in China south.
Summary of the invention
Technical problem to be solved by this invention is the defective that exists at existing product, and a kind of non-fried flavor instant noodle is provided, and it has viscoplasticity that new fresh noodle has and plentiful mouthfeel, therefore can increase people's taste and appetite.
Another technical problem to be solved by this invention has provided the preparation method of these instant noodles.
Technical scheme of the present invention is achieved in that it is with wheat flour 50 weight portions, add behind demineralized water 30-35%, the edible salt 1-2% account for the wheat flour percentage by weight, dietary alkali 0.1-0.3%, sodium carboxymethylcellulose 0.2-0.6%, composite phosphate 0.1-0.5%, the lecithin 0.6-1.5% stir with vacuum double speed dough mixing machine mixed even and make.
The preferred following technical scheme of the present invention: it is with wheat flour 50 weight portions, adds the demineralized water 30%, edible salt 1.5%, dietary alkali 0.2%, sodium carboxymethylcellulose 0.5%, composite phosphate 0.3%, lecithin 1.2% back that account for the wheat flour percentage by weight and stirs with vacuum double speed dough mixing machine and mix evenly and make.
Preparation method of the present invention comprises the steps:
(1), with wheat flour 50 weight portions, stir evenly mixed with vacuum double speed dough mixing machine after adding demineralized water 30-35%, the edible salt 1-2% account for the wheat flour percentage by weight, dietary alkali 0.1-0.3%, sodium carboxymethylcellulose 0.2-0.6%, composite phosphate 0.1-0.5%, lecithin 0.6-1.5%;
(2), will mix the uniform flour face of waking up, make the inner gluten network that forms of dough;
(3), the dough that will form gluten network carries out compressing tablet and tangent plane, makes noodles;
(4), with oil spout after the noodles slaking;
(5), the noodles after the slaking are carried out microwave drying and sterilization, with flavor pack packing cost invention instant noodles.
The mixed process of wherein said stirring comprises the loose mixing of high speed 6 minutes, mixed on low speed 3 minutes, and mixing temperature is 25 ℃--30 ℃; Can form gluten network preferably with this understanding, if temperature is higher, formed gluten network is destroyed easily; Same reason if the later stage mixing velocity of mixed process is too fast, can cause temperature higher, also can destroy to form good gluten network, influences the mouthfeel of product, therefore wants mixed on low speed.
Described noodles maturing process is that the poach temperature was 95 ℃ with noodles poach 30 seconds, the gelatinization and make protein denaturation so that the starch in the noodles is heated;
Described injection process for the noodles behind the poach are added account for the noodles percentage by weight and be 1.5% soybean oil after, mix to prevent the noodles adhesion;
Described flavor pack is that following component is formed: sesame paste 22-25 part, seasoning sauce 6-9 part, 1 part of dehydration chive, 2 parts in carrot of dehydration, 4 parts of chili oils.Wherein chili oil is formed by 7 parts of soybean oils, 1 part in capsicum, 1 part of modulation of spice; Seasoning sauce is formed by 440 parts in soy sauce, 40 parts of mediations of monosodium glutamate.
The present invention adopts sodium carboxymethylcellulose, composite phosphate, lecithin to form composite additive, can make dough form gluten network preferably by its synergy.The present invention adopts vacuum double speed dough mixing machine, and being different from existing normal pressure dough mixing machine also is in order to make dough form gluten network preferably, to guarantee the mouthfeel of product.Adopting the microwave drying sterilizing equipment decontaminating apparatus to be different from existing heat-wind circulate drying simultaneously, also is mouthfeel and nutrition in order to guarantee product.
Described awake face process is that dough is in tension, leaves standstill 20 minutes, makes protein and starch continuation absorption free water in the dough, and gluten network formation amount is further increased.
The present invention adopts unique component and prescription, adopt modern high technology vacuum double speed and surface technology again, form even gluten network structure, use high-tech microwave dehydration drying means again, noodles form holey, thereby mouthfeel is delicious special, and it can guarantee nutrition, can make product have viscoplasticity that new fresh noodle has and plentiful mouthfeel again, therefore can increase people's taste and appetite.The sesame paste that flavor pack employing compatriots like, soy sauce, soybean oil, monosodium glutamate, spice etc., formulated various material packages, it is edible to be fit to various crowds.
The specific embodiment
Below in conjunction with embodiment the present invention is further described:
Embodiment one
(1), with wheat flour 50 weight portions, add demineralized water 30%, edible salt 1%, dietary alkali 0.1%, sodium carboxymethylcellulose 0.2%, composite phosphate 0.1%, lecithin 0.6% back account for the wheat flour percentage by weight and stir evenly mixed with vacuum double speed dough mixing machine; Wherein stir when mixing, at first the loose mixing of high speed is 6 minutes, and mixed on low speed is 3 minutes then, and mixing temperature is 25 ℃;
(2), will to mix uniform dough in tension, leaves standstill 20 minutes faces of waking up, and makes that protein and starch continue to absorb free water in the dough, and the inner gluten network formation amount that forms of dough is further increased;
(3), the dough that will form gluten network carries out compressing tablet and tangent plane, makes noodles;
(4), with noodles poach 30 seconds, the poach temperature is 95 ℃ the gelatinization and make protein denaturation so that the starch in the noodles is heated adds after the slaking that to account for the noodles percentage by weight be after 1.5% the soybean oil, to mix to prevent the noodles adhesion;
(5), the noodles after the slaking are carried out microwave drying and sterilization, with flavor pack packing cost invention instant noodles.Wherein flavor pack is that following component is formed: 22 parts in sesame paste, 6 parts of seasoning sauces, 1 part of dehydration chive, 2 parts in carrot of dehydration, 4 parts of chili oils.
Embodiment two
(1), with wheat flour 50 weight portions, add demineralized water 35%, edible salt 2%, dietary alkali 0.3%, sodium carboxymethylcellulose 0.6%, composite phosphate 0.5%, lecithin 1.5% back account for the wheat flour percentage by weight and stir evenly mixed with vacuum double speed dough mixing machine; Wherein stir when mixing, at first the loose mixing of high speed is 6 minutes, and mixed on low speed is 3 minutes then, and mixing temperature is 30 ℃;
(2), will to mix uniform dough in tension, leaves standstill 20 minutes faces of waking up, and makes that protein and starch continue to absorb free water in the dough, and the inner gluten network formation amount that forms of dough is further increased;
(3), the dough that will form gluten network carries out compressing tablet and tangent plane, makes noodles;
(4), with noodles poach 30 seconds, the poach temperature is 95 ℃ the gelatinization and make protein denaturation so that the starch in the noodles is heated adds after the slaking that to account for the noodles percentage by weight be after 1.5% the soybean oil, to mix to prevent the noodles adhesion;
(5), the noodles after the slaking are carried out microwave drying and sterilization, with flavor pack packing cost invention instant noodles.Wherein flavor pack is that following component is formed: 25 parts in sesame paste, 9 parts of seasoning sauces, 1 part of dehydration chive, 2 parts in carrot of dehydration, 4 parts of chili oils.
Embodiment three
(1), with wheat flour 50 weight portions, add demineralized water 30%, edible salt 1.5%, dietary alkali 0.2%, sodium carboxymethylcellulose 0.5%, composite phosphate 0.3%, lecithin 1.2% back account for the wheat flour percentage by weight and stir evenly mixed with vacuum double speed dough mixing machine; Wherein stir when mixing, at first the loose mixing of high speed is 6 minutes, and mixed on low speed is 3 minutes then, and mixing temperature is 30 ℃;
(2), will to mix uniform dough in tension, leaves standstill 20 minutes faces of waking up, and makes that protein and starch continue to absorb free water in the dough, and the inner gluten network formation amount that forms of dough is further increased;
(3), the dough that will form gluten network carries out compressing tablet and tangent plane, makes noodles;
(4), with noodles poach 30 seconds, the poach temperature is 95 ℃ the gelatinization and make protein denaturation so that the starch in the noodles is heated adds after the slaking that to account for the noodles percentage by weight be after 1.5% the soybean oil, to mix to prevent the noodles adhesion;
(5), the noodles after the slaking are carried out microwave drying and sterilization, with flavor pack packing cost invention instant noodles.Wherein flavor pack is identical with embodiment one.
Claims (6)
1. non-fried flavor instant noodle, it is with wheat flour 50 weight portions, add the demineralized water 30-35% that accounts for the wheat flour percentage by weight, edible salt 1-2%, dietary alkali 0.1-0.3%, sodium carboxymethylcellulose 0.2-0.6%, composite phosphate 0.1-0.5%, use the loose mixing of vacuum double speed dough mixing machine high speed 6 minutes behind the lecithin 0.6-1.5%, mixed on low speed 3 minutes, mixing temperature is 25 ℃--30 ℃, flour is stirred evenly mixed, to mix the uniform flour face of waking up, make the inner gluten network that forms of dough, the dough that forms gluten network is carried out compressing tablet and tangent plane, make noodles, with oil spout after the noodles slaking, carry out microwave drying and sterilization then, with flavor pack packing cost invention instant noodles.
2. according to a kind of non-fried flavor instant noodle of claim 1, it is with wheat flour 50 weight portions, adds the demineralized water 30%, edible salt 1.5%, dietary alkali 0.2%, sodium carboxymethylcellulose 0.5%, composite phosphate 0.3%, lecithin 1.2% back that account for the wheat flour percentage by weight and stirs with the vacuum dough mixing machine and mix evenly and make.
3. the preparation method of a non-fried flavor instant noodle, it comprises the steps:
(1), with wheat flour 50 weight portion, add behind demineralized water 30-35%, the edible salt 1-2% account for the wheat flour percentage by weight, dietary alkali 0.1-0.3%, sodium carboxymethylcellulose 0.2-0.6%, composite phosphate 0.1-0.5%, the lecithin 0.6-1.5% with the loose mixing of vacuum double speed dough mixing machine high speed 6 minutes, mixed on low speed 3 minutes, mixing temperature is 25 ℃--30 ℃, flour stirred evenly mixed;
(2), will mix the uniform flour face of waking up, make the inner gluten network that forms of dough;
(3), the dough that will form gluten network carries out compressing tablet and tangent plane, makes noodles;
(4), with oil spout after the noodles slaking;
(5), the noodles after the slaking are carried out microwave drying and sterilization, with flavor pack packing cost invention instant noodles.
4. a kind of non-fried flavor instant noodle preparation method according to claim 3, wherein said noodles maturing process are that the poach temperature was 95 ℃ with noodles poach 30 seconds, the gelatinization and make protein denaturation so that the starch in the noodles is heated.
5. a kind of non-fried flavor instant noodle preparation method according to claim 3, wherein said injection process for the noodles behind the poach are added account for the noodles percentage by weight and be 1.5% soybean oil after, mix to prevent the noodles adhesion.
6. a kind of non-fried flavor instant noodle preparation method according to claim 3, wherein said flavor pack are that following component is formed: sesame paste 22-25 part, seasoning sauce 6-9 part, 1 part of dehydration chive, 2 parts in carrot of dehydration, 4 parts of chili oils.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100199449A CN100401913C (en) | 2006-08-09 | 2006-08-09 | Non-fried instant noodles with local flavor and method for making same |
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| CNB2006100199449A CN100401913C (en) | 2006-08-09 | 2006-08-09 | Non-fried instant noodles with local flavor and method for making same |
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| CN100401913C true CN100401913C (en) | 2008-07-16 |
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Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101371688B (en) * | 2007-08-22 | 2013-01-02 | 童伟雄 | Smooth dough sheet and method for producing the same |
| CN101491314B (en) * | 2009-03-06 | 2011-07-13 | 武汉冠利达必是食品有限公司 | Non-fried flavor instant noodle and industrialization high-efficiency production method |
| CN101518312B (en) * | 2009-03-26 | 2011-10-05 | 宁波大学 | Instant trickled pastry and preparation method thereof |
| CN101999592A (en) * | 2010-11-05 | 2011-04-06 | 福建省龙海市安利达工贸有限公司 | Non-fried instant noodle and making method thereof |
| CN102763810A (en) * | 2012-07-17 | 2012-11-07 | 武汉大汉口食品有限公司 | Method for producing non-fried multi-flavor instant hot dry noodle |
| CN103445081A (en) * | 2013-05-25 | 2013-12-18 | 吉林农业大学 | Non-fried sweet buckwheat instant noodles and production method thereof |
| CN104839569A (en) * | 2015-05-25 | 2015-08-19 | 安徽省怀远县华夏药械有限责任公司 | Manufacturing method of non-fried noodle |
| CN105942196A (en) * | 2016-06-08 | 2016-09-21 | 湖北三杰农业产业化有限公司 | Sesame leaf noodles and making method |
| CN106901177A (en) * | 2017-04-24 | 2017-06-30 | 安徽省粮油科学研究所 | A kind of convenient instant Taihe county plate face and preparation method thereof |
| CN110250493A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of discrete dose and preparation method thereof for non-fried instant noodle |
| CN110250428A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of processing method of non-fried instant noodle |
| CN110250427A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and its processing method |
| CN111528405A (en) * | 2020-05-28 | 2020-08-14 | 山西省平遥親圪墶餐饮文化传播有限公司 | Manufacturing and fresh-keeping process method of hydrophilic Grada cooked noodles |
| CN111743083A (en) * | 2020-06-17 | 2020-10-09 | 漯河医学高等专科学校 | Low-content AGEs instant noodles and preparation process thereof |
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Denomination of invention: Non-fried instant noodles with local flavor and method for making same Effective date of registration: 20101222 Granted publication date: 20080716 Pledgee: Wuhan science and technology Company limited by guarantee Pledgor: Wuhan Guanlida Bishi Food Co., Ltd. Registration number: 2010990001018 |
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Effective date of registration: 20130917 Address after: 2 No. 430090 Hubei province Wuhan Hannan Economic Development Zone, Industrial Avenue Patentee after: Wuhan Hankow Food Co., Ltd. Address before: 430035 Gutian road in Hubei province Wuhan City Qiaokou District No. 18 Patentee before: Wuhan Guanlida Bishi Food Co., Ltd. |