CN101933570A - Method for producing unfried instant stewed noodles - Google Patents
Method for producing unfried instant stewed noodles Download PDFInfo
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- CN101933570A CN101933570A CN2010102392061A CN201010239206A CN101933570A CN 101933570 A CN101933570 A CN 101933570A CN 2010102392061 A CN2010102392061 A CN 2010102392061A CN 201010239206 A CN201010239206 A CN 201010239206A CN 101933570 A CN101933570 A CN 101933570A
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Abstract
The invention relates to a method for producing unfried instant stewed noodles, which comprises the following raw materials in percentage by weight: 80 to 90 percent of high protein flour, 10 to 20 percent of starch, 2 to 3 percent of edible salt, 2 to 5 percent of edible glue and 0.2 to 0.5 percent of composite alkali. In the invention, the technology of making noodles by drawing out the dough by hand is combined with a microwave drying technology and a heated-air drying technology; when the microwave drying technology is acted on noodles, the heated air drying is used to lead the evaporation velocity of water on the surfaces of the noodles to be higher than the evaporation velocity of water in the noodles; and when the heated air drying technology is acted on noodles, the evaporation velocity of water in the noodles is higher than the evaporation velocity of water on the surfaces of the noodles, so the moisture contents in and on the surface of the product produced by using the two drying technologies are relatively consistent. Therefore, the method is helpful for stabilizing the product quality, can ensure the width of the stewed noodles and the characteristic of rubbery and smooth noodles, and causes the stewed noodles with the local characteristics of Henan after subjected to drying treatment capable of being stored six months at a normal temperature.
Description
Technical field
The present invention relates to a kind of production method that makes things convenient for stewed noodles, is a kind of production method of manual stewed noodles being made non-fried instant food specifically.
Background technology
Non-fried instant noodle generally is to adopt wheat flour to make main material at present, add edible salt then, alkali, additives such as thickener phosphoric acid salt, make by following technology: and face → calendering → gelatinization → heated-air drying → cooling packing is at first for the flower → boiling of slitting folding, flour mixed with additive pour flat mixer into, adding 25-35% water mixes, after 15 minutes mixed dough is rolled to become to wear by reduction roll, enter the steam tunnel after the chopping folding is spent and cook typing 2-4 minute, enter the hot blast tunnel again and carry out the drying processing, the non-fried instant noodle of making like this is because the restriction of slitting folding flower process equipment can only cut out width is the 1-6 millimeter, thickness is the instant noodles of 0.8-1.5 millimeter. mouthfeel is still similar to instant noodles after brewing, and has just lacked palmitic greasy feeling. still do not have the mouthfeel feature of home built noodles.
Stewed noodles is a kind of traditional snack of having very much a lacol flavor, liked by consumers in general, but this snack can only now be cooked now in the restaurant and eats.The instant food of a kind of " the Henan stewed noodles " by name sold on the market at present, one, it is a kind of fried food, two, noodles are wide be about 5mm, shape some as common noodles, brew back and traditional stewed noodles and differ greatly.The drying mode that is adopted also is to apply to noodles industry heated-air drying technology on the market on a large scale.
Summary of the invention
The objective of the invention is with the ancient hand hand-pulled noodles of China with the face hand-pulled noodles technology of kneading dough, cooperate advanced ingredients technical, provide a kind of and brew a few minutes with regard to the edible non-fried production method that makes things convenient for stewed noodles through boiling water, adopt that this method produces make things convenient for stewed noodles to brew or poach after all quite similar with traditional stewed noodles shape or local flavor.
Realize that the technical scheme that the object of the invention is taked is: adopt horizontal or vertical dough mixing machine that dough is become reconciled, and the noodles moulding is to adopt that manually to be drawn into width be that 10-20 millimeter noodles thickness is the wet stewed noodles bar of 1-2 millimeter behind the awake face, then noodles are cooked, obtain the wetted surface that wet weight percentage is 30-35%; What its key was the dry run employing is that first microwave drying to wet weight percentage is 18-30%, adopts heated-air drying again, and it is that 8-12% can pack that noodles are dried to wet weight percentage.
The non-fried technological process of production of stewed noodles that makes things convenient for of the present invention is: and the face → face → slitting → manual hand-pulled noodles → boiling gelatinization → cooling → microwave drying → heated-air drying → cooling packing of waking up.
Cook cold good noodles and put into fixed container and enter microwave tunnel and carry out microwave drying, the microwave frequency that microwave drying is adopted is 2450 ± 50MHZ, and microwave power is 60-86KW, and the time of microwave drying is 10-30 minute; Stewed noodles moisture content after the microwave drying is 18-30%, enters in the hot blast tunnel dry about 30 minutes again, and air themperature is controlled between 80-110 degree centigrade in the tunnel.
Ingredients technical adopts the ingredients technical of existing instant food material package, is not described further at this.
Good effect of the present invention is: 1, adopt microwave drying to heat rapid, even, efficient energy-saving, traditional hot blast, steam etc. all are by modes such as convection current, conduction or radiation, with heat from material table towards internal delivery, so firing rate is slow, it is inhomogeneous to be heated in the table, and heating using microwave is different with traditional heating mode, it is the integral body heating to medium, has the heating of selection again, so heating is rapid, thermal losses is few, homogeneous heating; 2, product quality increase substantially, remarkable in economical benefits, improve through the instant noodles gluten value of microwave technology processing, the noodles rehydration is good, the color and luster mouthfeel is all good, and is smooth flexible, unbroken noodles during rehydration, anti-ly boil, not muddy, keep original nutritional labeling; 3, easy to control, but continuity production, because microwave power and transfer rate all are continuously adjustable, producer can carry out the adjustment of technological process parameter according to the various processes requirement, because heating using microwave is different with conventional heating, noninertia, reaction speed is fast, can accomplish instant control, can reduce waste product, defect rate like this, increase economic efficiency; 4, sterilization fresh-keeping, extend the shelf life, microwave has bactericidal effect in dry slaking instant noodles, because microwave disinfection is because microwave thermal stress effect and biological effect acting in conjunction, so sterilization at a lower temperature and mildew-resistant, the nutritional labeling that can not only keep former lining, and prolong shelf-life of instant noodles greatly, can produce and more meet the stewed noodles noodles that people pursue the nature taste, such wetted surface bar is handled through carrying out heated-air drying after the microwave drying treatment again, but just can be obtained preserving under the normal temperature condition six months the non-fried stewed noodles that makes things convenient for.
The specific embodiment
Implementing of the present invention non-friedly when making things convenient for the stewed noodles manufacture method, at first, high gluten wheat flour and edible salt, the certain ratio of composite modifying agent are being mixed with normal-temperature water, each ingredients by weight percentage is among the embodiment:
Strong flour 80%, starch 15%, edible salt 2.8%, edible glue 2%, compound alkali 0.2%, (above mixture can not influence drying effect according to the actual conditions adjustment); Above mixture adds the water mixing and rubs into dough, dough is proofed about 30 minutes, with cutting knife dough is cut into the dough of weight unanimity then, manual again hand-pulled noodles, face is stretched into the noodles of the about 15-20 millimeter of width. the weight that the dough of this process is cut into must be consistent, the unanimous decision of this moment the weight unanimity of final finished. so must be cut into the dough of weight unanimity;
2, the noodles of stretching are put into continuous steamer and are kept steaming 2-5 minute under the 100 degree celsius temperature conditions, take out cooling; The process of steaming must be controlled quantity of steam well, crosses conference and occurs that noodles are wet to collapse, chewiness not after the drying; Quantity of steam is too small, and the noodles gelatinization degree then can to occur not enough, do not reach more than 80%, and bubble food weak effect after the noodles drying, mouthfeel is undesirable;
3, cold good noodles are put into fixed container and are entered microwave tunnel and carry out microwave drying, and the microwave frequency that microwave drying is adopted is 2450 ± 50MHZ, and microwave power is 60-86KW, and the time of microwave drying is 20 minutes;
4, the stewed noodles moisture content after the microwave drying is between 18-30%, enter in the hot blast tunnel dry about 30 minutes again, air themperature is controlled between 80-110 degree centigrade in the tunnel, and temperature is crossed and low can not be reached that to brew rehydration effect after good drying effect and the drying poor; It is big that the inside and outside moisture difference of face piece integral body appears in the too high meeting of temperature, causes the mouthfeel of noodles inhomogeneous, not tasty and refreshing;
5, the stewed noodles after the heated-air drying is finalized the design, and moisture content is 8-12%, goes out to add behind the hot blast tunnel cold wind and the face deblocking temperature is reduced to can add flavoring between 35-40 degree centigrade and pack warehouse-in.
Because of microwave action changes arrangement architecture between starch molecule, remove moisture content, slaking and a series of materializing procedures such as expanded and reach the purpose of instant noodles drying.
Microwave dryer is to be made of microwave applicator, microwave source, microwave TVS, transport tape, mechanical transmission system, supervisory control desk etc., can make by oneself also and can buy off-the-shelf equipment.Adopt the air-dry dry technology of heating using microwave, be to utilize heated-air drying to cause noodles surface moisture evaporation rate to be higher than the noodles internal moisture, then the moisture that noodles internal moisture evaporation rate is higher than the noodles surface when microwave drying technology acts on noodles, such two kinds of drying modes in conjunction with the back product that comes out of drying more can guarantee in the noodles free surface moisture consistent relatively all with, help product with stable quality.
Claims (3)
1. non-fried production method that makes things convenient for stewed noodles, adopt horizontal or vertical dough mixing machine that dough is become reconciled, the noodles moulding of waking up behind the face is adopted and manually is drawn into width is that 10-20 millimeter, thickness are the wet stewed noodles bar of 1-2 millimeter, then noodles are cooked, obtaining wet weight percentage is the wet stewed noodles of 30-35%, it is characterized in that: it is 18-30% that the wet stewed noodles that will manually draw adopts microwave drying technology to be dried to moisture content earlier, adopt heated-air drying after the cooling again, it is that 8-12% can pack that noodles are dried to moisture content.
2. the non-fried production method that makes things convenient for stewed noodles according to claim 1, its technological process of production is: and the face → face → slitting → manual hand-pulled noodles → boiling gelatinization → cooling → microwave drying → heated-air drying → cooling packing of waking up.
3. the non-fried production method that makes things convenient for stewed noodles according to claim 1, it is characterized in that: cook cold good noodles and put into fixed container and enter microwave tunnel and carry out microwave drying, the microwave frequency that microwave drying is adopted is 2450 ± 50MHZ, microwave power is 60-86KW, and the time of microwave drying is 10-30 minute; Stewed noodles moisture content after the microwave drying enters in the hot blast tunnel dry 25-30 minute again after the cooling between 18-30%, air themperature is controlled between 80-110 degree centigrade in the tunnel.
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| CN2010102392061A CN101933570A (en) | 2010-07-22 | 2010-07-22 | Method for producing unfried instant stewed noodles |
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| CN2010102392061A CN101933570A (en) | 2010-07-22 | 2010-07-22 | Method for producing unfried instant stewed noodles |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102445055A (en) * | 2011-12-07 | 2012-05-09 | 河南科技大学 | Method for drying traditional Chinese medicine materials in mixing mode through microwave vacuum and hot air |
| CN102631004A (en) * | 2012-05-18 | 2012-08-15 | 方艳冬 | Fresh noodles with prolongable storage period |
| CN103156123A (en) * | 2013-03-25 | 2013-06-19 | 宁夏天瑞产业集团现代农业有限公司 | Convenient fast-food cold noodle and preparation method thereof |
| CN103461809A (en) * | 2013-09-13 | 2013-12-25 | 莆田市东南香米业发展有限公司 | Efficient and energy-saving producing method of rice noodles with microwave technology |
| CN104982821A (en) * | 2015-06-08 | 2015-10-21 | 南乐红高粱面业科技发展有限公司 | Industrialized hand-pulled convenient stewed noodle processing technology |
| CN106562204A (en) * | 2016-11-15 | 2017-04-19 | 河南洁宝节能科技有限公司 | Method for processing pasta products by microwave drying |
| CN106616321A (en) * | 2016-11-16 | 2017-05-10 | 南阳中道生态农业有限公司 | Preparation method for health-maintaining convenient stewed noodles |
| CN107950890A (en) * | 2017-11-28 | 2018-04-24 | 河西学院 | A kind of non-fried processing fast noodles technique for using curing and boiling method |
| CN108419991A (en) * | 2018-01-25 | 2018-08-21 | 北京农业职业学院 | The preparation process of potato noodles |
| CN108669447A (en) * | 2018-05-03 | 2018-10-19 | 四川东方主食产业技术研究院 | A kind of instant noodles of not fried miscellaneous cereals and its production method |
| CN109310126A (en) * | 2016-08-31 | 2019-02-05 | 日清食品控股株式会社 | The manufacturing method of non-fried noodles |
| CN109511882A (en) * | 2018-09-30 | 2019-03-26 | 鞍山禾郁农业科技有限公司 | The preparation method of non-fried mushroom coarse cereals instant noodle |
| CN113545436A (en) * | 2021-07-01 | 2021-10-26 | 新疆农业大学 | Method and equipment for processing dough pieces in Xinjiang instant noodle food soup rice |
| US11497232B2 (en) | 2016-08-31 | 2022-11-15 | Nissin Foods Holdings Co., Ltd. | Method for producing fried noodles |
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| CN2245343Y (en) * | 1995-04-10 | 1997-01-22 | 国营南京电子管厂 | Microwave no-oil instant noodles processing equipment |
| CN1219363A (en) * | 1998-12-16 | 1999-06-16 | 牟百泉 | Production method for instant noodle by cooking in water and microwave drying |
| CN1325640A (en) * | 2000-05-31 | 2001-12-12 | 赵子文 | A dewatered hand-pulled Muslims, noodles with beaf and its production technology |
| CN1364423A (en) * | 2002-02-22 | 2002-08-21 | 韩岩 | Un-fried vegetable and grains nutritious instant noodles and the making method |
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Patent Citations (4)
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| CN2245343Y (en) * | 1995-04-10 | 1997-01-22 | 国营南京电子管厂 | Microwave no-oil instant noodles processing equipment |
| CN1219363A (en) * | 1998-12-16 | 1999-06-16 | 牟百泉 | Production method for instant noodle by cooking in water and microwave drying |
| CN1325640A (en) * | 2000-05-31 | 2001-12-12 | 赵子文 | A dewatered hand-pulled Muslims, noodles with beaf and its production technology |
| CN1364423A (en) * | 2002-02-22 | 2002-08-21 | 韩岩 | Un-fried vegetable and grains nutritious instant noodles and the making method |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102445055A (en) * | 2011-12-07 | 2012-05-09 | 河南科技大学 | Method for drying traditional Chinese medicine materials in mixing mode through microwave vacuum and hot air |
| CN102631004A (en) * | 2012-05-18 | 2012-08-15 | 方艳冬 | Fresh noodles with prolongable storage period |
| CN103156123A (en) * | 2013-03-25 | 2013-06-19 | 宁夏天瑞产业集团现代农业有限公司 | Convenient fast-food cold noodle and preparation method thereof |
| CN103461809A (en) * | 2013-09-13 | 2013-12-25 | 莆田市东南香米业发展有限公司 | Efficient and energy-saving producing method of rice noodles with microwave technology |
| CN103461809B (en) * | 2013-09-13 | 2014-07-23 | 莆田市东南香米业发展有限公司 | Efficient and energy-saving producing method of rice noodles with microwave technology |
| CN104982821A (en) * | 2015-06-08 | 2015-10-21 | 南乐红高粱面业科技发展有限公司 | Industrialized hand-pulled convenient stewed noodle processing technology |
| CN109310126B (en) * | 2016-08-31 | 2022-02-01 | 日清食品控股株式会社 | Method for producing non-fried noodles |
| US11497232B2 (en) | 2016-08-31 | 2022-11-15 | Nissin Foods Holdings Co., Ltd. | Method for producing fried noodles |
| US11497231B2 (en) | 2016-08-31 | 2022-11-15 | Nissin Foods Holdings Co., Ltd. | Method for producing non-fried noodles |
| CN109310126A (en) * | 2016-08-31 | 2019-02-05 | 日清食品控股株式会社 | The manufacturing method of non-fried noodles |
| CN106562204A (en) * | 2016-11-15 | 2017-04-19 | 河南洁宝节能科技有限公司 | Method for processing pasta products by microwave drying |
| CN106616321A (en) * | 2016-11-16 | 2017-05-10 | 南阳中道生态农业有限公司 | Preparation method for health-maintaining convenient stewed noodles |
| CN107950890A (en) * | 2017-11-28 | 2018-04-24 | 河西学院 | A kind of non-fried processing fast noodles technique for using curing and boiling method |
| CN108419991B (en) * | 2018-01-25 | 2021-12-07 | 北京农业职业学院 | Preparation process of potato noodles |
| CN108419991A (en) * | 2018-01-25 | 2018-08-21 | 北京农业职业学院 | The preparation process of potato noodles |
| CN108669447A (en) * | 2018-05-03 | 2018-10-19 | 四川东方主食产业技术研究院 | A kind of instant noodles of not fried miscellaneous cereals and its production method |
| CN109511882A (en) * | 2018-09-30 | 2019-03-26 | 鞍山禾郁农业科技有限公司 | The preparation method of non-fried mushroom coarse cereals instant noodle |
| CN113545436A (en) * | 2021-07-01 | 2021-10-26 | 新疆农业大学 | Method and equipment for processing dough pieces in Xinjiang instant noodle food soup rice |
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Application publication date: 20110105 |