CN100588329C - Production of instant granular noodles - Google Patents
Production of instant granular noodles Download PDFInfo
- Publication number
- CN100588329C CN100588329C CN200710098061A CN200710098061A CN100588329C CN 100588329 C CN100588329 C CN 100588329C CN 200710098061 A CN200710098061 A CN 200710098061A CN 200710098061 A CN200710098061 A CN 200710098061A CN 100588329 C CN100588329 C CN 100588329C
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- China
- Prior art keywords
- micro
- expanded
- wave oven
- wheat flour
- granulation
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- 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.)
- Expired - Fee Related
Links
- 238000004519 manufacturing process Methods 0.000 title description 2
- 235000012149 noodles Nutrition 0.000 title 1
- 238000003756 stirring Methods 0.000 claims abstract description 20
- 241000209140 Triticum Species 0.000 claims abstract description 17
- 235000021307 Triticum Nutrition 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 229920002261 Corn starch Polymers 0.000 claims abstract description 13
- 239000008120 corn starch Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 238000012856 packing Methods 0.000 claims abstract description 8
- 239000002245 particle Substances 0.000 claims description 26
- 238000005469 granulation Methods 0.000 claims description 16
- 230000003179 granulation Effects 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 229940099112 cornstarch Drugs 0.000 claims description 12
- 230000008676 import Effects 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 7
- 150000001298 alcohols Chemical class 0.000 claims description 2
- 230000005021 gait Effects 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 11
- 238000002156 mixing Methods 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 238000009835 boiling Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 230000001007 puffing effect Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 8
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 5
- 235000011613 Pinus brutia Nutrition 0.000 description 5
- 241000018646 Pinus brutia Species 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000002131 composite material Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000001238 wet grinding Methods 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
An instant granular food is composed of granular food, dewatered vegetables and flavouring, and can be eater after it is mixed with boiling water. Its preparing process includes such steps as mixing wheat flour, corn starch, edible salt and edible alcohol, stirring to become dough, granulating, baking while puffing, drying, sterilizing and packing.
Description
Technical field
The invention belongs to field of food, is a kind of instant food specifically.
Background technology
Particle face (dough drop soup) is a kind of folk tradition snack of tunnel, can work as staple food and eat, and can work as soup again and drink, and because of it is easy to make simple, mouthfeel is smooth, very flavoursome and liked by people.But present this biography snack can only be in or the restaurant adopts manual method to make, and now does now and eats, and can't carry out large-scale production and storage, is difficult to form industrialization and can not get developing widely.The quickening of rhythm of life now, instant food more and more is subjected to the common people's favor, particle face (dough drop soup) how to adapt to that people like and can enough heat, eat aquatic foods, eat the custom convenient purification of local flavor, can just carry, can deposit anti-ly put, instant.
Summary of the invention
The objective of the invention is to be to provide a kind of instant particle face preparation method, the particle face body particle that utilizes method provided by the invention to make is evenly loose, and promptly brewing is that edible, mouthfeel are smooth, rehydration is strong, can be long time stored.
A kind of preparation method of instant particle face comprises following technical process successively: wheat flour, cornstarch and salt are prepared burden, added edible alcohol is mixed into dough, granulation, cures expanded, dry, sterilization, detects, packing.
Comparative optimization be that the consumption of described cornstarch is 10～20% of a wheat flour weight, the consumption of described salt is 1～5% of a wheat flour weight.To obtain reasonable mouthfeel.
Comparative optimization be, described edible alcohol can be 60～80% edible alcohols with concentration, its consumption is 30～45% of a wheat flour weight.Adopt the food of this concentration and alcohol and directly water and face, because not only dough viscosity hangs down and is easy to granulation, and because volatile and feasible helping of alcohol follow-uply cures expandedly, except that can reducing expanded and baking temperature, the particle rehydration of the porosity and looseness that expansion effect forms well is fast.Another advantage is that the dough itself that forms is softer.
Described granulation process can adopt following method: the face body that stirs is granulated by the oscillating granulator of 8～14 order mesh screens, can obtain even wet granular.
Describedly cure expanded, dry, sterilization process and can adopt following method: the wet granular that granulation is formed evenly is layered on the tunnel type micro wave stove import department conveyer belt by 5～10mm thickness, along with wet granular enters micro-wave oven, wet granular will in micro-wave oven, dewater cure, expanded, dry, the sterilization.
Described micro-wave oven conveyer belt gait of march is 2～4m/min, 80～95 ℃ of the inlet temperatures of tunnel type micro wave stove, 90～110 ℃ of outlet temperatures.
The little Huang of particle face, vegetables pine, water content≤12% and reached sterilization effect behind micro-wave oven.
The instant particle face finished product of being processed into can measure packing.
The particle face that adopts this method to make, owing to adopted granulation aborning, cured expanded, drying and other steps, therefore make particle face uniform particles, can store for a long time again, when edible, the particle face is equipped with dehydrated vegetables and flavoring and boiling water is poured to stir be edible, and is very convenient edible, and production technology is simple, cost is not high.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment, to help understanding content of the present invention.
Embodiment 1
Present embodiment comprises the steps:
(1) supplementary material is selected: the smart powder 25kg of wheat, cornstarch 10kg, salt 0.5kg
(2) mix to stir: the smart powder of wheat, cornstarch, salt are put into dough mixing machine mixing 1min together, add mass concentration then while stirring and be 60% edible alcohol 8.5kg, stir wet-milling face body.
(3) granulation: the wetted surface body that will stir is put into the oscillating granulator of 8 order mesh screens and is granulated.
(4) cure expanded, dry, sterilization: it is on the 40kw tunnel type micro wave stove import department conveyer belt that the wet granular that granulation is formed is laid on power by 5mm thickness, along with wet granular enters micro-wave oven, wet granular will in micro-wave oven, dewater cure, expanded, dry.The micro-wave oven conveyer belt speed of service is 4m/min, and temperature is 80 ℃ of import departments, 95 ℃ in exit.Particle face light yellow complexion after micro-wave oven, vegetables pine, water content≤12%, and can reach the sterilization purpose.
(5) check, finished product packing: the dried particles face that the process after will processing is up to the standards divides pack and composite dehydrated vegetables bag to store with the flavor pack packed products by equivalent.
Embodiment 2
Present embodiment comprises the steps:
(1) supplementary material is selected: the smart powder 50kg of wheat, cornstarch 15kg, salt 1kg.
(2) mix to stir: the smart powder of wheat, cornstarch, salt are put into dough mixing machine mixing 1min together, add 70% edible alcohol 17kg then while stirring, stir wet-milling face body.
(3) granulation: the wetted surface body that will stir is put into the oscillating granulator of 10 order mesh screens and is granulated.
(4) cure expanded, dry, sterilization: it is on the 40kw tunnel type micro wave stove import department conveyer belt that the wet granular that granulation is formed is laid on power by 7mm thickness, along with wet granular enters micro-wave oven, wet granular will in micro-wave oven, dewater cure, expanded, dry.The micro-wave oven conveyer belt speed of service is 3m/min, and temperature is 85 ℃ of import departments, 100 ℃ in exit.Particle face light yellow complexion after micro-wave oven, vegetables pine, water content≤12%, and can reach the sterilization purpose.
(5) check, finished product packing: will process back and the dried particles face that is up to the standards by equivalent divide pack also composite dehydrated vegetables bag store with the flavor pack packed products.
Embodiment 3
Present embodiment comprises the steps:
(1) supplementary material is selected: the smart powder 100kg of wheat, cornstarch 20kg, salt 4.5kg
(2) mix to stir: the smart powder of wheat, cornstarch, salt are put into dough mixing machine mixing 1min together, add 75% edible alcohol 35kg then while stirring, stir wet-milling face body.
(3) granulation: the wetted surface body that will stir is put into the oscillating granulator of 12 order mesh screens and is granulated.
(4) cure expanded, dry, sterilization: it is on the 40kw tunnel type micro wave stove import department conveyer belt that the wet granular that granulation is formed is laid on power by 7mm thickness, along with wet granular enters micro-wave oven, wet granular will in micro-wave oven, dewater cure, expanded, dry.The micro-wave oven conveyer belt speed of service is 2m/min, and temperature is 90 ℃ of import departments, 105 ℃ in exit.Particle face light yellow complexion after micro-wave oven, vegetables pine, water content≤10%, and can reach the sterilization purpose.
(5) check, finished product packing: will process back and dried particles face and divide pack and composite dehydrated vegetables bag to store with the flavor pack packed products by equivalent through being up to the standards.
Embodiment 4
Present embodiment comprises the steps:
(1) supplementary material is selected: the smart powder 100kg of wheat, cornstarch 20kg, salt 4.5kg
(2) mix to stir: the smart powder of wheat, cornstarch, salt are put into dough mixing machine mixing 1min together, add 80% edible alcohol 45kg then while stirring, stir wet-milling face body.
(3) granulation: the wetted surface body that will stir is put into the oscillating granulator of 14 order mesh screens and is granulated.
(4) cure expanded, dry, sterilization: it is on the 40kw tunnel type micro wave stove import department conveyer belt that the wet granular that granulation is formed is laid on power by 10mm thickness, along with wet granular enters micro-wave oven, wet granular will in micro-wave oven, dewater cure, expanded, dry.The micro-wave oven conveyer belt speed of service is 2m/min, and temperature is 94 ℃ of import departments, 108 ℃ in exit.Particle face light yellow complexion after micro-wave oven, vegetables pine, water content≤10%, and can reach the sterilization purpose.
(5) check, finished product packing: will process back and dried particles face and divide pack and composite dehydrated vegetables bag to store with the flavor pack packed products by equivalent through being up to the standards.
Claims (4)
1, a kind of preparation method of instant particle face is characterized in that comprising successively following technical process: wheat flour, cornstarch and salt are prepared burden, added edible alcohol is mixed into dough, granulation, cures expanded, dry, sterilization, detects, packing; The consumption of described cornstarch is 10～20% of a wheat flour weight, and the consumption of described salt is 1～5% of a wheat flour weight; Described edible alcohol concentration is 60～80% edible alcohols, and its consumption is 30～45% of a wheat flour weight.
2, the preparation method of instant particle face as claimed in claim 1 is characterized in that: described granulation process is that the face body that stirs is granulated by the oscillating granulator of 8～14 order mesh screens.
3, the preparation method of instant particle face as claimed in claim 1, it is characterized in that: describedly cure expanded, dry, sterilization process and be: the wet granular that granulation is formed evenly is layered on the tunnel type micro wave stove import department conveyer belt by 5～10mm thickness, along with wet granular enters micro-wave oven, wet granular will in micro-wave oven, dewater cure, expanded, dry and the sterilization.
4, the preparation method of instant particle face as claimed in claim 3 is characterized in that: described micro-wave oven conveyer belt gait of march is 2～4m/min, 80～95 ℃ of the inlet temperatures of tunnel type micro wave stove, 90～110 ℃ of outlet temperatures.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710098061A CN100588329C (en) | 2007-04-26 | 2007-04-26 | Production of instant granular noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710098061A CN100588329C (en) | 2007-04-26 | 2007-04-26 | Production of instant granular noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101028047A CN101028047A (en) | 2007-09-05 |
| CN100588329C true CN100588329C (en) | 2010-02-10 |
Family
ID=38713731
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710098061A Expired - Fee Related CN100588329C (en) | 2007-04-26 | 2007-04-26 | Production of instant granular noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100588329C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773226B (en) * | 2010-03-11 | 2012-09-05 | 上海良友（集团）有限公司 | Nutrient granular noodles suitable for infants and machining process thereof |
| CN103181526B (en) * | 2013-03-25 | 2014-04-02 | 周宝忠 | Mixed-grain convenient nutritional granular wheaten food and method for producing same |
| CN104921017B (en) * | 2015-05-15 | 2018-12-14 | 河南天豫薯业股份有限公司 | A kind of instant purple sweet potato milk powder breakfast porridge and its production technology |
-
2007
- 2007-04-26 CN CN200710098061A patent/CN100588329C/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN101028047A (en) | 2007-09-05 |
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Granted publication date: 20100210 |