CN101028048A - Production of bean instant noodles and instant noodles therefrom - Google Patents
Production of bean instant noodles and instant noodles therefrom Download PDFInfo
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- CN101028048A CN101028048A CNA2007100086661A CN200710008666A CN101028048A CN 101028048 A CN101028048 A CN 101028048A CN A2007100086661 A CNA2007100086661 A CN A2007100086661A CN 200710008666 A CN200710008666 A CN 200710008666A CN 101028048 A CN101028048 A CN 101028048A
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- beancurd
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- keeping
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Abstract
A kind of instant soybean noodles rich in protein and nutrients is prepared through immersing soybean in water, grinding to obtain soybean milk, boiling, generating the dried skin of soybean milk, collecting said dried skins, drying, cutting to become noodles, frying in oil, centrifugally removing oil, and cooling. It is possible that the antistaling agent of soybean protein is added to immersing water or soybean milk.
Description
Technical field
The present invention relates to the production method and the skin of beancurd instant noodles obtained by this method of skin of beancurd instant noodles.
Background technology
Instant noodles in the market generally have two classes, and a class is fried instant noodles, the instant noodles that another kind of right and wrong are fried.These two kinds of instant noodles are that main material is made with wheat flour or rice meal or corn flour or buckwheat or starch all generally, and its nutritional labeling is lower, and protein content is about 6-11%.
The method of traditional mode of production noodles generally has five kinds: 1, powdery food through adding water, stirring, calendering, cutting system bar (as common wheat flour noodles); 2, powdery food through add water, stirring, (boiling), through mould extruding, system bar (as tufoli, starch filament etc.); 3, food is worn into underflow, dehydration, boiling, pushed, makes bar (as crossing-over bridge rice noodles, ground rice, bean vermicelli etc.) through mould; 4, food is worn into underflow, steams the slurry dehydration, cut slivering (as the Guangdong fried rice noodles); 5, manual hand-pulled noodles bar (as manual line face, Lanzhou hand-pulled noodles).
In addition, utilizing soybean generally is following two kinds for the traditional handicraft of raw material processing noodles: 1, soy meal or soyabean protein powder are added that water stirs, calendaring molding is made noodles; 2, soy meal or soyabean protein powder are added water stirring, boiling, extrusion molding and make noodles.These two kinds of production methods all can't be made Soybean noodle can ripe soon food, and the noodles that make are thick, mouthfeel is poor.In addition, the fishy smell elimination process complexity of soy meal, difficulty is big, cost is high, and the soyabean protein powder cost is also very high.
Summary of the invention
The invention provides a kind of production method and skin of beancurd instant noodles obtained by this method of skin of beancurd instant noodles, utilize skin of beancurd instant noodles that this method produces not only the protein content height, be rich in nutrition, and noodles are thin, convenience is ripe soon, health is good to eat, do not have big beany flavor, cost of manufacture is low.
Technical scheme of the present invention is by constituting with the lower part:
One, a kind of production method of skin of beancurd instant noodles is characterized in that:
(1) produce the skin of beancurd instant noodles according to the following step: 1. soaking soybean expands soybean; 2. the soybean after will soaking is made soya-bean milk; 3. mashing off is about to heating soybean milk to boiling; 4. constantly add hot soya-bean milk, make it constantly form skin of beancurd; 5. receive skin of beancurd; 6. dry skin of beancurd; 7. dried skin of beancurd is cut into bar shaped, promptly make the skin of beancurd noodles; 8. fried skin of beancurd noodles; 9. with the skin of beancurd noodles de-oiling of fried mistake; 10. the skin of beancurd noodles after the de-oiling are cooled to normal temperature;
(2) in the above-mentioned production process, be chosen in the water of soaking soybean or add the agent of legumin active fresh-keeping in the soya-bean milk of making, the aqueous solution that perhaps contains the agent of legumin active fresh-keeping in the skin of beancurd noodles surface sprinkling of skin of beancurd surface or well cutting, perhaps the skin of beancurd noodles with skin of beancurd or well cutting immerse back taking-up fast in the aqueous solution that contains the agent of legumin active fresh-keeping, perhaps add the agent of legumin active fresh-keeping in the oil of fried skin of beancurd noodles.
Legumin active fresh-keeping agent in the technique scheme of the present invention can be a kind of in the alkali metal salt of sulfurous acid or inferior sulfurous acid or heavy sulfurous acid.
If in the water of soaking soybean, add the agent of legumin active fresh-keeping, then contain 0.5%～1% legumin active fresh-keeping agent in the aqueous solution of soaking soybean, it is better wherein to contain 0.7% legumin active fresh-keeping agent; If in the soya-bean milk of making, add the agent of legumin active fresh-keeping, add 0.1～0.4 kilogram legumin active fresh-keeping agent in the soya-bean milk of then per 100 kilograms of soybean institute outputs, it is better wherein to add the agent of 0.25 kilogram of legumin active fresh-keeping; If add the agent of legumin active fresh-keeping being used for spraying or immersing fast in the aqueous solution of skin of beancurd noodles of skin of beancurd or well cutting, then contain 0.15%～0.3% legumin active fresh-keeping agent in this aqueous solution, it is better wherein to contain 0.2% legumin active fresh-keeping agent; If in the oil of fried skin of beancurd noodles, add the agent of legumin active fresh-keeping, then contain 0.1%～0.3% legumin active fresh-keeping agent in the oil, it is better wherein to contain 0.2% legumin active fresh-keeping agent.
In addition, in above-mentioned production process, preferably adopt of the skin of beancurd noodles de-oiling of the method for centrifugation de-oiling to fried mistake.Rotating speed during centrifugation de-oiling is preferably 450～750 rev/mins, and the temperature during centrifugation de-oiling is preferably 50～130 ℃.Temperature when fried is preferably 115～145 ℃.
Two, a kind of skin of beancurd instant noodles is characterized in that: described skin of beancurd instant noodles are prepared from by technical scheme one described production method.
The skin of beancurd instant noodles that the present invention produces are when edible, and after the adding boiling water brewed about five minutes, adding flavoring was edible, perhaps also can cook, perhaps as chafing dish material.The present invention has adopted new method different from the past and new raw material to produce instant noodles, than prior art, this production method has the following advantages: 1, adopting soybean is that raw material is produced the skin of beancurd instant noodles, protein content height (more than 40%) not only, and contain abundant mineral matter and multivitamin, solved the apotrophic problem of instant noodles in the past; 2, can make soybean become staple food, help changing in the past, make people in this simple and easy fast delicatessen of instant face, also can take in abundant nutrition not with the eating habit of soybean as staple food; 3, the instant noodles of making not only noodles are thin, steep ripe easily or boil, and do not have big beany flavor, and mouthfeel is all more far better than present existing instant noodles, and cost of manufacture is also lower in addition; 4, adopt centrifugal method that the skin of beancurd noodles after fried are carried out de-oiling, solved the high problem of fried skin of beancurd oil content; 5, adopt skin of beancurd noodles easy to process, protein content height in the noodles, the time one is long, protein active can reduce, just be difficult to use the boiling water maceration instant, and therefore the present invention has solved the problem that the noodles protein active reduces owing to added the agent of legumin active fresh-keeping in process of production.
The specific embodiment
Below in conjunction with the specific embodiment content of the present invention is elaborated.
(1) embodiment one comprises following production stage:
1. soybeans soaking (is contained 0.5%～1% legumin active fresh-keeping agent in the aqueous solution of soaking soybean in the water that has added the agent of legumin active fresh-keeping, it is better wherein to contain 0.7% legumin active fresh-keeping agent), soybean is expanded, the time of soaking soybean was preferable with 4～6 hours, time is proper extension or shortening as required, can make soybean softer though prolong soak time, convenient follow-up defibrination or pulverizing, but the time of cost is more, and soak time is too short, then soybean is harder, comparatively requires great effort when defibrination or pulverizing.During soaking soybean, should make water logging not have soybean at least, the proportion of water and soybean is preferable to also have enough surplus water in the steeping tank after 6 hours generally.
2. the soybean that will soak gets, add suitable quantity of water, soybean after will soaking with fiberizer (or pulverize with pulverizer) is worn into soya-bean milk, and filter (can adopt the manual filtration of filter or filter cloth) and fall bean dregs, make pure soya-bean milk, the concentration ratio of soya-bean milk is not strict to be emphasized, as long as convenient skin of beancurd, the receipts skin of beancurd tied in the subsequent step.
3. mashing off promptly adds hot soya-bean milk to boiling point (can adopt soymilk cooker).
4. the soya-bean milk that then will boil is transferred to the skinning pot, continues to make it constantly form skin of beancurd (the skinning pot is generally flat pan, and soymilk cooker is generally pot or dark jar) to the soya-bean milk heating of constantly heating.
5. receive skin of beancurd, promptly in the above-mentioned process that constantly adds hot soya-bean milk, form certain thickness when the soya-bean milk surface and (reach 0.5～1 millimeter for preferable can make the dried thickness of skin of beancurd.) skin of beancurd the time, skin of beancurd is provoked, continuing to form new skin of beancurd again in the heating process when the soya-bean milk surface afterwards, and when reaching certain thickness, the skin of beancurd that then will newly form is provoked again, so repeatedly, carries out continuous skinning and receives the skin process.
6. skin of beancurd is dried to half-dried skin of beancurd (water content 25-38%), conveniently in subsequent step, to be cut into bar shaped (or band shape).
7. half-dried skin of beancurd is cut into bar shaped (or band shape), promptly make skin of beancurd noodles (can adopt the cutting of noodles cutting forming machine or other cutting machine).
8. the skin of beancurd noodles are put into that to put in the deep fryer typing in the fried box into fried, the temperature when fried is preferably 115～145 ℃.It is fried also can directly the skin of beancurd noodles to be put into deep fryer, but in order to make the skin of beancurd noodles shape after fried more good-looking, and be difficult for fringe, preferably adopt fried box, and fried box is preferably circular or square.Can adopt refining palm oil or other edible oil when fried.
9. adopt centrifuge (preferably charged heat adds the centrifuge of gentle insulation, attemperating unit) the big gauging in the skin of beancurd noodles of fried mistake to be broken away from preferably de-oiling while heating.Rotating speed during centrifugation de-oiling is preferably 450～750 rev/mins, and preferable rotating speed is 550 rev/mins, and the too high noodles of rotating speed are crisp easily, and the too low then oil of rotating speed takes off unclean.Temperature during centrifugation de-oiling is preferably 50～130 ℃.The time of centrifugation de-oiling can decide according to the quantity of skin of beancurd noodles, with the oil that can make fried skin of beancurd noodles surface take off as far as possible totally best (usually not the fried skin of beancurd noodles before the de-oiling behind centrifugation de-oiling, weight can alleviate 10%～20%), when filling fried skin of beancurd noodles in the centrifuge cavity, take off 15～45 seconds time generally speaking.
10. the skin of beancurd noodles after the de-oiling are cooled to normal temperature (can adopt blowing cooler or cooling naturally), promptly make the skin of beancurd instant noodles.
At last with the skin of beancurd instant noodles package storage of making (can adopt packing machine).
Legumin active fresh-keeping agent in the above-mentioned production stage can be the alkali metal salt of sulfurous acid or inferior sulfurous acid or heavy sulfurous acid.
(2) embodiment two is with the difference of embodiment one: if step is used in 1. not adding the agent of legumin active fresh-keeping in the water of soaking soybean, then can in the soya-bean milk that 2. step is made, add the agent of legumin active fresh-keeping, add 0.1～0.4 kilogram legumin active fresh-keeping agent in the soya-bean milk of per 100 kilograms of soybean institute outputs, it is better wherein to add the agent of 0.25 kilogram of legumin active fresh-keeping, the experiment proved that, the legumin active fresh-keeping agent that adds is more suitable in above-mentioned value range, the too low preservation that do not reach of content, content too Gao Zehui have influence on the quality of producing product.
(3) embodiment three is with the difference of embodiment one: if step is used in 1. not adding the agent of legumin active fresh-keeping in the water of soaking soybean, then 6. step can be changed into: skin of beancurd is dried to dried skin of beancurd (water content is below 15%), afterwards the skin of beancurd of doing is immersed that back in the aqueous solution that contains the agent of legumin active fresh-keeping is taken out fast or contain the aqueous solution of legumin active fresh-keeping agent, make dried skin of beancurd drenched evenly so that be cut into bar shaped in the subsequent step in the skin of beancurd surface sprinkling of doing; Be used for immersing fast or the aqueous solution of dispersing dry skin of beancurd in contain 0.15%～0.3% legumin active fresh-keeping agent, it is better wherein to contain 0.2% legumin active fresh-keeping agent.
(4) embodiment four is with the difference of embodiment one: if step is used in 1. not adding the agent of legumin active fresh-keeping in the water of soaking soybean, then can 7. half-dried skin of beancurd be cut into bar shaped in step, promptly make after the skin of beancurd noodles, dry skin of beancurd noodles make its moisture content below 15%, then the skin of beancurd noodles of doing are immersed that back in the aqueous solution that contains the agent of legumin active fresh-keeping is taken out fast or contain the aqueous solution of legumin active fresh-keeping agent, make dried skin of beancurd noodles drenched evenly so that carry out fried in the subsequent step in the skin of beancurd noodles surface sprinkling of doing.Be used for immersing fast or the aqueous solution of dispersing dry skin of beancurd noodles in contain 0.15%～0.3% legumin active fresh-keeping agent, it is better wherein to contain 0.2% legumin active fresh-keeping agent.
(5) embodiment five is with the difference of embodiment one: if step is used in 1. not adding the agent of legumin active fresh-keeping in the water of soaking soybean, then can in being used for the oil of fried skin of beancurd noodles in 8., step add the agent of legumin active fresh-keeping, contain 0.1%～0.3% legumin active fresh-keeping agent in the oil, it is better wherein to contain 0.2% legumin active fresh-keeping agent.
Claims (8)
1. the production method of skin of beancurd instant noodles is characterized in that:
(1) produce the skin of beancurd instant noodles according to the following step:
1. soaking soybean expands soybean;
2. the soybean after will soaking is made soya-bean milk;
3. mashing off is about to heating soybean milk to boiling;
4. constantly add hot soya-bean milk, make it constantly form skin of beancurd;
5. receive skin of beancurd;
6. dry skin of beancurd;
7. dried skin of beancurd is cut into bar shaped, promptly make the skin of beancurd noodles;
8. fried skin of beancurd noodles;
9. with the skin of beancurd noodles de-oiling of fried mistake;
10. the skin of beancurd noodles after the de-oiling are cooled to normal temperature;
(2) in the above-mentioned production process, be chosen in the water of soaking soybean or add the agent of legumin active fresh-keeping in the soya-bean milk of making, the aqueous solution that perhaps contains the agent of legumin active fresh-keeping in the skin of beancurd noodles surface sprinkling of skin of beancurd surface or well cutting, perhaps the skin of beancurd noodles with skin of beancurd or well cutting immerse back taking-up fast in the aqueous solution that contains the agent of legumin active fresh-keeping, perhaps add the agent of legumin active fresh-keeping in the oil of fried skin of beancurd noodles.
2. the production method of skin of beancurd instant noodles according to claim 1 is characterized in that: the agent of described legumin active fresh-keeping is a kind of in the alkali metal salt of sulfurous acid or inferior sulfurous acid or heavy sulfurous acid.
3. the production method of skin of beancurd instant noodles according to claim 2 is characterized in that: if add the agent of legumin active fresh-keeping in the water of soaking soybean, then contain 0.5%～1% legumin active fresh-keeping agent in the aqueous solution of soaking soybean; If in the soya-bean milk of making, add the agent of legumin active fresh-keeping, add 0.1～0.4 kilogram legumin active fresh-keeping agent in the soya-bean milk of then per 100 kilograms of soybean institute outputs; If add the agent of legumin active fresh-keeping being used for spraying or immersing fast in the aqueous solution of skin of beancurd noodles of skin of beancurd or well cutting, then contain 0.15%～0.3% legumin active fresh-keeping agent in this aqueous solution; If in the oil of fried skin of beancurd noodles, add the agent of legumin active fresh-keeping, then contain 0.1%～0.3% legumin active fresh-keeping agent in the oil.
4. the production method of skin of beancurd instant noodles according to claim 3 is characterized in that: if add the agent of legumin active fresh-keeping in the water of soaking soybean, then contain 0.7% legumin active fresh-keeping agent in the aqueous solution of soaking soybean; If in the soya-bean milk of making, add the agent of legumin active fresh-keeping, add 0.25 kilogram legumin active fresh-keeping agent in the soya-bean milk of then per 100 kilograms of soybean institute outputs; If add the agent of legumin active fresh-keeping being used for spraying or immersing fast in the aqueous solution of skin of beancurd noodles of skin of beancurd or well cutting, then contain 0.2% legumin active fresh-keeping agent in this aqueous solution; If in the oil of fried skin of beancurd noodles, add the agent of legumin active fresh-keeping, then contain 0.2% legumin active fresh-keeping agent in the oil.
5. the production method of skin of beancurd instant noodles according to claim 1 is characterized in that: adopt the skin of beancurd noodles de-oiling of the method for centrifugation de-oiling to fried mistake.
6. the production method of skin of beancurd instant noodles according to claim 5 is characterized in that: the rotating speed during centrifugation de-oiling is 450～750 rev/mins, and the temperature during centrifugation de-oiling is 50～130 ℃.
7. the production method of skin of beancurd instant noodles according to claim 1 is characterized in that: the temperature when fried is 115～145 ℃.
8. skin of beancurd instant noodles that are prepared from by the production method of claim 1 or 2 or 3 or 4 or 5 or 6 or 7, it is characterized in that: described skin of beancurd instant noodles are prepared from by the production method of claim 1 or 2 or 3 or 4 or 5 or 6 or 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710008666A CN101028048B (en) | 2007-03-08 | 2007-03-08 | Production of bean instant noodles and instant noodles therefrom |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710008666A CN101028048B (en) | 2007-03-08 | 2007-03-08 | Production of bean instant noodles and instant noodles therefrom |
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| CN101028048A true CN101028048A (en) | 2007-09-05 |
| CN101028048B CN101028048B (en) | 2010-05-19 |
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| CN200710008666A Expired - Fee Related CN101028048B (en) | 2007-03-08 | 2007-03-08 | Production of bean instant noodles and instant noodles therefrom |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785548A (en) * | 2010-04-14 | 2010-07-28 | 邹德泽 | Beancurd skin instant noodles and manufacturing method thereof |
| CN103798648A (en) * | 2014-01-24 | 2014-05-21 | 赵纪文 | Preparation method of bean products |
| CN104146078A (en) * | 2014-08-29 | 2014-11-19 | 北京凯达恒业农业技术开发有限公司 | Production process of tempura dried beancurd sticks |
| CN105494676A (en) * | 2015-12-18 | 2016-04-20 | 重庆一根豆筋有限公司 | Processing technology for water-swollen soybean gluten |
| CN106472707A (en) * | 2016-09-18 | 2017-03-08 | 淮南市农康生态农业有限公司 | A kind of preparation method of beancurd skin instant noodles |
| CN108618637A (en) * | 2017-03-20 | 2018-10-09 | 佛山市顺德区美的电热电器制造有限公司 | Control method, control system and the smart machine of cooking apparatus |
| CN110074200A (en) * | 2019-04-29 | 2019-08-02 | 李俊峰 | A kind of halogen skin of beancurd and preparation method thereof |
| CN112352920A (en) * | 2020-09-14 | 2021-02-12 | 申占军 | Processing method of instant fried bean instant noodles and product |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1169452C (en) * | 2001-12-30 | 2004-10-06 | 申成果 | Technology of extracting soybean protein isolate |
| CN1439290A (en) * | 2002-02-22 | 2003-09-03 | 许子岱 | Production of instant bean protein noodles |
-
2007
- 2007-03-08 CN CN200710008666A patent/CN101028048B/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785548A (en) * | 2010-04-14 | 2010-07-28 | 邹德泽 | Beancurd skin instant noodles and manufacturing method thereof |
| CN103798648A (en) * | 2014-01-24 | 2014-05-21 | 赵纪文 | Preparation method of bean products |
| CN104146078A (en) * | 2014-08-29 | 2014-11-19 | 北京凯达恒业农业技术开发有限公司 | Production process of tempura dried beancurd sticks |
| CN105494676A (en) * | 2015-12-18 | 2016-04-20 | 重庆一根豆筋有限公司 | Processing technology for water-swollen soybean gluten |
| CN106472707A (en) * | 2016-09-18 | 2017-03-08 | 淮南市农康生态农业有限公司 | A kind of preparation method of beancurd skin instant noodles |
| CN108618637A (en) * | 2017-03-20 | 2018-10-09 | 佛山市顺德区美的电热电器制造有限公司 | Control method, control system and the smart machine of cooking apparatus |
| CN110074200A (en) * | 2019-04-29 | 2019-08-02 | 李俊峰 | A kind of halogen skin of beancurd and preparation method thereof |
| CN112352920A (en) * | 2020-09-14 | 2021-02-12 | 申占军 | Processing method of instant fried bean instant noodles and product |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101028048B (en) | 2010-05-19 |
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