CN101288446B - Processing method of coarse grain non-fried instant noodle - Google Patents
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- CN101288446B CN101288446B CN2008100167803A CN200810016780A CN101288446B CN 101288446 B CN101288446 B CN 101288446B CN 2008100167803 A CN2008100167803 A CN 2008100167803A CN 200810016780 A CN200810016780 A CN 200810016780A CN 101288446 B CN101288446 B CN 101288446B
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Abstract
The invention discloses a processing method of non-fried coarse grain instant noodle, belonging to the technical field of food processing and manufacturing. The method of the invention takes whole wheat flour, buckwheat flour and oat flour as main raw materials and prepares the instant noodle by dough milling, curing, complex rolling, two-stage extrusion forming, three-stage high-temperature drying and cooling at room temperature. By adopting the non-frying technique of two-stage extrusion forming and three-stage high-temperature drying in the production technique, the processing method can effectively keep the nutrient content in coarse grain, and effectively guarantee the water reabsorbing capacity, taste, fineness and smoothness. The non-fried coarse grain instant noodle produced by the method has reasonable and balanced nutrition, exquisite taste, good water reabsorbing capacity and high nutritive value and is easy to be digested and absorbed.
Description
Technical field
The present invention relates to a kind of processing method of coarse grain non-fried instant noodle, belong to field of food producing technology.
Background technology
At present the instant noodles kind is many, but most ofly adds other auxiliary materials with wheat flour and produce through traditional instant noodles frying technological process, and nutrition is single.Fried when guaranteeing instant, the nutrient that but causes much comprising vitamin etc. is lost and is destroyed.The non-fried extrusion cooking production technology of part is also arranged, but coarse mouthfeel, rehydration degree and mouthfeel are poor, influence product quality.
Summary of the invention
At the deficiencies in the prior art, the invention provides a kind of processing method of coarse grain non-fried instant noodle, the reasonable balanced delicate mouthfeel of non-fried coarse food grain instant noodles nutrition that this method is produced, the rehydration degree is good.
The processing method of a kind of coarse grain non-fried instant noodle of the present invention is that following raw material forms through accent face, slaking, compound calendering, two-stage extrusion modling, three grades of high temperature dryings, room temperature coolings, is weight portion:
Wholemeal 10-20 part
Buckwheat 30-50 part
Oatmeal 30-40 part
Converted starch 5-15 part
Water 35-45 part
Salt 1.45-1.60 part
Sorbate 0.050-0.055 part
Melon bean gum 0.01-0.03 part
Egg liquid 0.70-0.75 part.
Raw material of the present invention is preferably as follows:
Described industrial water meets GB 5749-2006 drinking water sanitary standard; When room temperature below 20 ℃ the time, preferably use warm water and face.
Described wholemeal, buckwheat, oatmeal: fineness degree CB42 number sieve all passes through; Wet gluten: 30-35%, ash content 1.25-0.55% moisture≤13.5% water absorption rate 68-70%;
Described converted starch is a modified potato starch, moisture %≤15, ash content %≤1.5, PH3.0-9.0, sulfur dioxide mg/kg≤20.
Described sorbate, melon bean gum meet GB 2760 " food additives use sanitary standard ".
Described salt is the commercially-available food-grade salt, and described egg liquid is that the aseptic processing of shelling of fresh hen egg makes.
The present invention requires the content of wet gluten in the flour at 30--35%, low or the wet gluten of the wet gluten content gluten network that all can influence of poor quality forms, elasticity, the extensibility of dough are affected, smooth when giving calendering, the uniform dough sheet of thickness forms and causes difficulty, and can influence mouthfeel of finished products and oil content.
Describe the processing method of coarse grain non-fried instant noodle below in detail, step is as follows:
(1) accent face: above-mentioned converted starch, salt, egg liquid, water, sorbate, melon bean gum, wholemeal, buckwheat, oatmeal are added the dough that stirring obtained mixing up in 15-20 minute in the dough mixing machine in proportion in turn.
(2) slaking: the above-mentioned dough that mixes up is put into stirring at low speed slaking dish, under 25-30 ℃ of condition, stir and finish slaking, 5-8 rev/min of control rotating speed, curing time 10-15 minute.
(3) compound calendering: the dough after the above-mentioned slaking by the lamination machine, with parallel overlapping 2-4 time of dough sheet, at last by one stack, is combined into even solid the wearing of a thickness.
(4) two-stage extrusion modling: qualified the wearing by gear pump of above-mentioned calendering is pressed into the thick bar of one-level that the one-level helicoidal pump is extruded diameter 1.6～1.8cm; Extrude the noodles of diameter 0.6～0.8cm again by the secondary extrusion formation equipment, make the moulding of noodles wave by control secondary extruded velocity and the moulding guipure velocity ratio between the two.Noodles after the wave moulding cut off to the cutter that circles round through 30 ° of inclined-plane mesh-belt conveying, and the noodles after the cut-out are carried by the air knife arrangement through moulding orbit, obtain the forming surface cake of uniformity.
(5) three grades of high temperature dryings: the qualified face cake of above-mentioned moulding by elementary intensification hot air drier, secondary dehydration hot air drier, three grades of typing hot air drier dryings, must be dried to the profile cake successively.
(6) room temperature cooling: the above-mentioned profile cake that is dried to is cooled to room temperature, promptly.
Test package: cooled cake of above-mentioned process obtains arranging orderly face cake through putting in order after the assay was approved, adds the soup stock bag, packs.
Preferred 18 minutes of the accent face time in the above-mentioned steps (1).Exchange that the face influential effect is bigger the accent face time, the time is too short, mixes inhomogeneously, and gluten forms insufficient; Overlong time, dough is overheated, protein denaturation, gluten quantity, quality reduce.
Slaking is " face of waking up " in the above-mentioned steps (2), can effectively improve the dough processing characteristics and improve gluten network.Make moisture further infiltrate the inside of protein colloid particle, fully imbibition further forms gluten network, is the continuity of accent face process.Slaking can be eliminated the dough internal stress, makes Stability Analysis of Structures; Make the moisture between protein and the starch reach automatic adjusting, it is homogenized; Compound calendering is played the effect of even feeding.
The length of curing time is the principal element that influences the slaking effect.In theory the curing time long, but because physical condition restriction, the curing time is no more than half an hour usually, but should be less than 10 minutes.Curing time is too short, and gluten network does not fully form, and the not anti-bubble of the face cake of making easily mixes soup.
Curing process requires to carry out under static state, but for avoiding dough to form bulk, makes the feeding difficulty, therefore changes stirring at low speed into.Mixing speed is a principle can prevent caking and to satisfy feeding, and bonding apparatus the present invention stirs with 5-8 rev/min of speed.
Curing temperature is lower than the accent surface temperature, is generally 25-30 ℃, notes keeping dough moisture during slaking.
The dough laminate technological selection adopts three folding normal plane band laminations in the above-mentioned steps (3), and the calendering ratio was smaller or equal to 3: 1.Dough successively through three roll-ins of pressure roller, fold, turn to 90 degree and repeat roll-in.The dough sheet of three folding legal systems has 9 aspect skins, and four folding method musculus cutaneus have 16 layers, and both compare, and four folding method operating technologies are had relatively high expectations, and crush musculus cutaneus in the production process easily, are not easy to large-scale production; Three folding methods are simple to operate, and musculus cutaneus is difficult for crushing, and product is middle-level clear, through test of many times, easily adopt three folding methods.
Technological requirement: guarantee that the dough sheet thickness is even, smooth smooth, no edge damage, hole, color and luster is even, and has certain toughness and intensity.
Technical advantage, dough successively through the roll-in several times of pressure roller, fold, turn to 90 degree and repeat roll-in, progressively ironed to certain thickness and the good musculus cutaneus of viscous force, this is extremely important on technology, make horizontal tension and directly even to the tension force trend, avoid single direction to extend, cause that unidirectional tension force causes contraction distortion greatly, the inner cohesion consolidation of musculus cutaneus is strengthened.
The calendering comparison is shone:
Experimental result shows: calendering is than excessive, crush cortex easily, destroy the interior layer aggregated(particle) structure of musculus cutaneus, just pressure roller is excessive to the extruding force and the tensile force of musculus cutaneus, can destroy the musculus cutaneus internal structure, rising of biscuit had an effect when influence baked, and easily cause the finished product mouthfeel stiff, so the calendering of musculus cutaneus was than being advisable to be no more than 3: 1.
In the above-mentioned steps (4), the pressure of one-level helicoidal pump is 300 Pascals, and the pressure of secondary extrusion formation equipment is 500 Pascals; The reason cake machine that the interpolation air knife can effectively substitute conventional production lines reaches manually, and reason cake air knife pressure is 3.0 MPas.The qualified noodles of extruding are to make the moulding of noodles wave at 4: 1 by control secondary extruded velocity and the moulding guipure velocity ratio between the two.
For making smooth, the no drafting of noodles, thick bar, ripple is neat, does not connect between the every trade, and note control (1) dough quality: dough contains dilutional hyponatremia, after the extrusion modling, and the accumulation of subsiding of flower type; Very little moisture, the flower type is loose, irregular; (2) size of secondary extruded velocity and the ratio of forming net tape speed: ratio is excessive, and noodles flower type is piled up, and can cause high temperature drying not saturating; Ratio is too small, and the noodles wave is excessive, loose, can cause face cake weight not enough.According to the equipment difference, the ratio of extruded velocity of the present invention and forming net tape speed is to be advisable at 4: 1.
Elementary dry intensification temperature is 90-105 ℃ in the above-mentioned steps (5), relative humidity 65%-75%, 6 meters of casing length, 3.5 minutes drying times; 105-125 ℃ of secondary drying dehydration temperaturre, relative humidity 65%-60%, 10 meters of casing length, 4.5 minutes drying times; 90-85 ℃ of three-stage drying setting temperature, relative humidity 45%-35%, 7.5 meters of casing length are provided with high wind blowing-dry apparatus and air draft hydrofuge equipment 3 minutes drying times in the three-stage drying case, accelerate the cooling of face cake.
Elementary dry the intensification further makes the slaking of face cake, increases product elasticity; The secondary drying dehydration is fully dewatered the face cake, guarantees product quality; The three-stage drying typing makes the abundant gelatinization colouring of face cake surface starch, guarantees product gloss, improves product rehydration and mouthfeel.
The influence factor of step (5):
(1) baking temperature
Starch gelatinization will have suitable temperature, and in the certain hour, it is high more to steam surface temperature, and gelatinization degree is high more.
(2) noodles are moisture
The noodles water content is directly proportional with gelatinization degree, should control dehydrating speed.
(3) drying time
Suitable drying time, can improve the gelatinization degree of product.
(4) noodles thickness and decorative pattern density, thickness
Noodles are thin, and the face that flower shape is dredged easily cooks the gelatinization degree height; Otherwise gelatinization degree is low.
Coarse grain non-fried instant noodle of the present invention is a primary raw material with wholemeal, buckwheat, oatmeal, and it is of high nutritive value and is easy to digest and assimilate, and is a kind of coarse food grain food.Production technology adopts the non-frying technological process of two-stage extrusion modling, three grades of high temperature dryings, effectively keeps the nutritional labeling of coarse food grain, effectively guarantees rehydration, mouthfeel, sophistication and the smoothness of product.
Technical characterstic of the present invention is as follows:
(1) wholemeal, buckwheat, oatmeal are primary raw material
Wholemeal, buckwheat, oatmeal are rich in multiple trace elements to the human body beneficial such as dietary fiber, B family vitamin.The present invention substitutes wheat flour with full coarse grain powder and produces, and the coarse food grain instant noodles that produced are of high nutritive value.
(2) production technology adopts the non-frying technological process of two-stage extrusion modling, three grades of high temperature dryings
Two-stage extrusion modling step by step can effectively reduce equipment damage; Cascade raising temperature can be starch gelatinization fully rationally, keeps effective nutritional labeling in the coarse food grain to greatest extent, increases rehydration, mouthfeel, sophistication and the smoothness of product, the product nutrient health.
(3) moulding place air knife reason cake
The face cake is carried by the air knife arrangement through moulding orbit, obtains qualified cake of uniformity.The reason cake machine that can effectively substitute conventional production lines reaches manually, raises the efficiency energy savings and cost of labor.
(4) full coarse food grain raw material and non-frying technological process combine
One all full coarse food grains are that the non-frying technological process of prepared using is produced, and solve that the nutrient that much comprises vitamin etc. that tradition adds other auxiliary materials production causes through traditional instant noodles frying technological process with wheat flour is lost and the technical problem of coarse mouthfeel, rehydration degree and mouthfeel difference that destruction and the non-fried extrusion cooking production technology of part cause.
The specific embodiment
The present invention will be further described below in conjunction with embodiment, but be not limited thereto.Among the embodiment to raw material require as follows:
Described industrial water meets GB 5749-2006 drinking water sanitary standard; When room temperature below 20 ℃ the time, preferably use warm water and face.
Described wholemeal, buckwheat, oatmeal: fineness degree CB42 number sieve all passes through; Wet gluten: 30-35%, ash content 1.25-0.55%, moisture≤13.5%, water absorption rate 68-70%;
Described converted starch is a modified potato starch, moisture %≤15, ash content %≤1.5, PH3.0-9.0, sulfur dioxide mg/kg≤20.
Described sorbate, melon bean gum meet GB 2760 " food additives use sanitary standard ".
Described salt is the commercially-available food-grade salt, and described egg liquid is that the aseptic processing of shelling of fresh hen egg makes.
Embodiment 1: a kind of processing method of coarse grain non-fried instant noodle is that following raw material forms through accent face, slaking, compound calendering, two-stage extrusion modling, three grades of high temperature dryings, room temperature coolings:
Wholemeal 15Kg, buckwheat 40Kg, oatmeal 35Kg, converted starch 10Kg, water 35Kg, salt 1.52Kg, sorbate 0.052Kg, melon bean gum 0.02Kg, egg liquid 0.72Kg.
A kind of processing method of coarse grain non-fried instant noodle, concrete steps are as follows:
(1) accent face: above-mentioned converted starch, salt, egg liquid, water, sorbate, melon bean gum, wholemeal, buckwheat, oatmeal are added the dough that stirring obtained mixing up in 15-20 minute in the dough mixing machine in turn.
(2) slaking: the above-mentioned dough that mixes up is put into stirring at low speed slaking dish, under 30 ℃ of conditions, stir and finish slaking, 7 rev/mins of control rotating speeds, 12 minutes curing times.
(3) compound calendering: the dough after the above-mentioned slaking by the lamination machine, is adopted three folding normal plane band laminations, and calendering is than equaling 3: 1, with parallel overlapping 3 times of dough sheet, at last by one stack, is combined into even solid the wearing of a thickness.
(4) two-stage extrusion modling: qualified the wearing by gear pump of above-mentioned calendering is pressed into the thick bar of one-level that the one-level helicoidal pump is extruded diameter 1.8CM; Extrude the noodles of diameter 0.8CM again by the secondary extrusion formation equipment, the qualified noodles of extruding are to make the moulding of noodles wave at 4: 1 by control secondary extruded velocity and the moulding guipure velocity ratio between the two.Noodles after the wave moulding cut off to the cutter that circles round through 30 ° of inclined-plane mesh-belt conveying, and the noodles after the cut-out are carried by the air knife arrangement through moulding orbit, obtain qualified cake of moulding of uniformity.The pressure of one-level helicoidal pump is 300 Pascals, and the pressure of secondary extrusion formation equipment is 500 Pascals, reason cake air knife pressure 3.0 MPas.
(5) three grades of high temperature dryings: the qualified face cake of above-mentioned moulding successively by elementary intensification hot air drier, secondary dehydration hot air drier, three grades of typing hot air driers dry the face cakes of drying and moulding.Wherein, 100 ℃ of elementary dry intensification temperature, relative humidity 65%, 6 meters of casing length, 3.5 minutes drying times; 110 ℃ of secondary drying dehydration temperaturres, relative humidity 65%, 10 meters of casing length, 4.5 minutes drying times; 90 ℃ of three-stage drying setting temperatures, relative humidity 45%, 7.5 meters of casing length are provided with high wind blowing-dry apparatus and air draft hydrofuge equipment 3 minutes drying times in the three-stage drying case, accelerate the cooling of face cake.
(6) room temperature cooling: the face cake of above-mentioned drying and moulding is cooled to room temperature by salband with it.
Test package: cooled cake of above-mentioned process obtains arranging orderly face cake through putting in order after the assay was approved, adds the soup stock bag, packs.
Embodiment 2: a kind of processing method of coarse grain non-fried instant noodle is that following raw material forms through accent face, slaking, compound calendering, two-stage extrusion modling, three grades of high temperature dryings, room temperature coolings:
Wholemeal 20Kg, buckwheat 35Kg, oatmeal 40Kg, converted starch 12Kg, water 40Kg, salt 1.55Kg, sorbate 0.055Kg, melon bean gum 0.02Kg, egg liquid 0.74Kg.
The concrete operations step is with embodiment 1.
Claims (6)
1. the processing method of a coarse grain non-fried instant noodle is to form through accent face, slaking, compound calendering, two-stage extrusion modling, three grades of high temperature dryings, room temperature coolings with following raw materials according, is weight portion:
Wholemeal 10-20 part
Buckwheat 30-50 part
Oatmeal 30-40 part
Converted starch 5-15 part
Water 35-45 part
Salt 1.45-1.60 part
Sorbate 0.050-0.055 part
Melon bean gum 0.01-0.03 part
Egg liquid 0.70-0.75 part;
Described accent face: above-mentioned converted starch, salt, egg liquid, water, sorbate, melon bean gum, wholemeal, buckwheat, oatmeal are added the dough that stirring obtained mixing up in 15-20 minute in the dough mixing machine in proportion in turn;
Described slaking: the above-mentioned dough that mixes up is put into stirring at low speed slaking dish, under 25-30 ℃ of condition, stir and finish slaking, 5-8 rev/min of control rotating speed, curing time 10-15 minute;
Described compound calendering: the dough after the above-mentioned slaking by the lamination machine, with parallel overlapping 2-4 time of dough sheet, at last by one stack, is combined into even solid the wearing of a thickness;
Described two-stage extrusion modling: qualified the wearing by gear pump of above-mentioned calendering is pressed into the thick bar of one-level that the one-level helicoidal pump is extruded diameter 1.6～1.8cm; Extrude the noodles of diameter 0.6～0.8cm again by the secondary extrusion formation equipment, make the moulding of noodles wave by control secondary extruded velocity and the moulding guipure velocity ratio between the two, noodles after the wave moulding cut off through 30 ° of inclined-plane mesh-belt conveying to the cutter that circles round, noodles after the cut-out are carried by the air knife arrangement through moulding orbit, obtain the forming surface cake of uniformity;
Described three grades of high temperature dryings: the qualified face cake of above-mentioned moulding by elementary intensification hot air drier, secondary dehydration hot air drier, three grades of typing hot air drier dryings, must be dried to the profile cake successively;
Described room temperature cooling: the above-mentioned profile cake that is dried to is cooled to room temperature, promptly.
2. the processing method of coarse grain non-fried instant noodle as claimed in claim 1 is characterized in that, described wholemeal, buckwheat, oatmeal: fineness degree CB42 number sieve all passes through; Wet gluten: 30-35%, ash content 1.30-0.55%, moisture≤13.5%, water absorption rate 68-70%.
3. the processing method of coarse grain non-fried instant noodle as claimed in claim 1 is characterized in that, the accent face time is 18 minutes in the described step (1).
4. the processing method of coarse grain non-fried instant noodle as claimed in claim 1 is characterized in that, the dough laminate technological selection adopts three folding normal plane band laminations in the described step (3), and the calendering ratio was smaller or equal to 3: 1.
5. the processing method of coarse grain non-fried instant noodle as claimed in claim 1 is characterized in that, in the described step (4), the pressure of one-level helicoidal pump is 300 Pascals, and the pressure of secondary extrusion formation equipment is 500 Pascals; By control secondary extruded velocity and the moulding guipure velocity ratio between the two is to make the moulding of noodles wave at 4: 1; Reason cake air knife pressure is 3.0 MPas.
6. the processing method of coarse grain non-fried instant noodle as claimed in claim 1 is characterized in that, elementary dry intensification temperature is 90-105 ℃ in the described step (5), relative humidity 65%-75%, 6 meters of casing length, 3.5 minutes drying times; 105-125 ℃ of secondary drying dehydration temperaturre, relative humidity 65%-60%, 10 meters of casing length, 4.5 minutes drying times; 90-85 ℃ of three-stage drying setting temperature, relative humidity 45%-35%, 7.5 meters of casing length, 3 minutes drying times, dried equipment of interior reinforcement wind and air draft hydrofuge equipment are accelerated the cooling of face cake.
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