CN102028147A - Production technology and production equipment of non-fried instant noodles - Google Patents
Production technology and production equipment of non-fried instant noodles Download PDFInfo
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- CN102028147A CN102028147A CN2010105376535A CN201010537653A CN102028147A CN 102028147 A CN102028147 A CN 102028147A CN 2010105376535 A CN2010105376535 A CN 2010105376535A CN 201010537653 A CN201010537653 A CN 201010537653A CN 102028147 A CN102028147 A CN 102028147A
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Abstract
The invention discloses a production technology of non-fried instant noodles. The production technology comprises the following steps: adding water in flour, stirring to obtain slurry with the water content of 60wt%-72wt%, steaming, pre-drying, aging, cutting to strips and finally drying. The production technology of non-fried instant noodles in the invention does not adopt the treatment process of pressing a flour cake into flour slices in the traditional production technology and directly steaming the slurry with high water content; and as the slurry has high water content, the steaming time is short, the pressing working procedure is not required, the insides of the obtained flour slices have a large number of micropores, the rehydration of the produced finished product is far better than that of the traditional non-fried instant noodles and the finished product is resistant to immersion and has good elasticity.
Description
Technical field
The present invention relates to a kind of production of non-fried instant noodle, relate in particular to a kind of production technology and production equipment of non-fried instant noodle.
Background technology
Fried instant noodle in the whole world, the whole of China was in fashion for two more than ten years, become one of instant food that consumers in general like.Meanwhile, the trend of pursuit low fat healthy food is day by day strong.Two domestic and international during the last ten years many instant noodles manufacturing enterprises all are devoted to development of not fried instant noodle and exploitation.Many enterprises claim and succeed in developing, and some enterprise also goes on the market this series products by force, drop into number and promote this product in hundred million yuan fund, but because the rehydration and the quality of product do not reach a standard, end in failure to the end.The main cause of failure is can't reach approximate fried instant noodle with traditional production technology and equipment to soak 3～5 minutes ready-to-serve qualities with boiling water, the non-fried instant noodle of prior art need be used the boiling water infusion long period, the one side spended time, on the other hand, the words that the noodles soak time is long, can cause noodles toughness bad, reduce the problem of mouthfeel quality; Also there is the manufacturer to attempt, increase the steaming face time simultaneously improving quality, but this way can't changes the inherent defect of traditional handicraft and equipment, produces little effect by noodles being run business into particular one to shorten rehydration time.
In the prior art, the production procedure of non-fried instant noodle is:
Flour → add water is blended into the compressing tablet of dough → feeding → compound compressing tablet → continuously → be cut into noodles → cook → quantitatively cut-out → oven dry → packing → finished product.
Existing this non-fried instant noodle production technology and equipment have following shortcoming:
1, because flour adds the water content that water is mixed into dough generally is 32%～34%, and the dough in this water content ranges is difficult to cook fully with steam after making noodles, it is half steaming, reason is that water content is low, the starch molecule of flour is fully gelatinization after heating, and this is the inherent defect of this technology, even the lengthening steaming face time, also have to the improvement of a little, can not solve the low inherent defect of dough water content.Use this traditional processing technology, it is mixed to add water and flour, and this is that follow-up sheeting process is difficult to ordinary production because of water content surpasses at 35% o'clock.
2, further improve owing to fried instant noodle gelatinization degree after high temperature is fried, and the moisture content of fried noodles inside is vaporized suddenly, form a lot of small holes, hot water is easy to go deep in the noodles when soaking with boiling water, the very fast suction of noodles is also softening, thereby rehydration time is short, and 3～5 minutes is edible.But non-fried instant noodle through roll-in repeatedly, and inner denser after the roll-in can not form fine hole in the noodles after the gelatinization, so rehydration is poor, can not reaches with boiling water and brew 3～5 minutes edible qualities.
3, because the gelatinization degree (ripe degree) of the non-fried instant noodle bar of conventional art is lower, reduced noodles toughness and anti-bubble, the cating quality of product is relatively poor.
Summary of the invention
The technical problem to be solved in the present invention is to overcome the defective that prior art exists, and a kind of production technology of non-fried instant noodle is provided, and improves the rehydration and the cating quality of the instant noodles that make.Based on this, the present invention also provides a kind of production equipment of non-fried instant noodle.
The production technology of a kind of non-fried instant noodle provided by the invention comprises the steps: by weight percentage, and flour is added water, and to stir into water content be 60%～72% slurry, then steams, predrying, timeliness, slitting, final drying.
Preferably, described stirring comprises thick stirring and smart stirring the, the mixing speed that the thick mixing speed that stirs stirs greater than essence.
Preferably, dough sheet is through after predrying, and by weight percentage, water content is for reaching 32%～42%.
Preferably, the time that steams is 1min～6min.
Preferably, the pre-dried time is 15min～50min.
Preferably, the time of timeliness is 20min～40min.
Preferably, the finally dried time is 40min～120min.
Preferably, before steaming, earlier the slurry that stirs is adjusted to required thickness.
Preferably, the Baume degrees of slurry is 17～21.
The present invention also discloses a kind of production equipment of non-fried instant noodle, comprising:
Agitating device stirs into slurry with flour and water;
Steam the dough sheet device, slurry is adjusted to desired thickness, steam into dough sheet continuously;
Pre-drying device is carried out dry in advance to dough sheet;
Ageing device carries out Ageing Treatment to the dough sheet after predrying;
The tangent plane treating apparatus carries out slitting, quantitative to the dough sheet after the Ageing Treatment;
The final drying device carries out drying to noodles and handles.
In the above-mentioned technological process of production, biggest advantage is that flour can add a large amount of water and stirs into slurry, and the slurry water content reaches 60%～72%, and without the pressure surface operation of a plurality of pressure rollers that prior art adopted.
Compared with prior art, the present invention has following advantage:
1, because the slurry water content that flour and water are made is very high, be 60%～72% by weight percentage, thereby, fully gelatinization when heating cooks, gelatinization degree than prior art is high a lot, has significantly improved the toughness and the edible quality of noodles like this, and has helped shortening rehydration time.
2, prior art is the lower dough of water content, through repeatedly roll extrusion attenuation of pressure roller, be cut into noodles then, the noodles that this production technology is made, inside is very closely knit, if without fried, noodles inside does not have small hole, this intrinsic characteristics can't shorten rehydration time, do not reach with boiling water and brew 3～5 minutes ready-to-serve qualities.And the present invention has abandoned making dough and suppressing technology in blocks and equipment of prior art, adopt the slurry of high-moisture directly to steam, remove the operation of compacting from, owing to before gelatinization, be mixed into the very high slurry of water content, the moisture of dough sheet inside reaches vapourizing temperature when steaming, a lot of small holes have been formed in dough sheet inside, thereby the noodles rehydration of making is fine, through experiment, brewing 1～3 minute with boiling water is edible, its rehydration not only surmounts the non-fried instant noodle of conventional art far away, and better than the rehydration of fried instant noodle, and the time shortens nearly one times.
3, owing to adopt and to steam after predry and timeliness, the new technology of slitting no matter noodles are made traditional slice instant noodles, is still made wide instant noodles then, can both guarantee cating quality, and this is that prior art can't realize.
Description of drawings
Fig. 1 is the schematic diagram of the production equipment of non-fried instant noodle of the present invention;
Fig. 2 is the vertical view of Fig. 1.
The specific embodiment
Basic design of the present invention is to adopt the slurry of high-moisture directly to steam, thereby improve the water content of dough sheet, abandon the operation of repeatedly suppressing in the prior art, make to have more micropore in the dough sheet that makes, thereby improve the reconstitution rate of finished product greatly, shorten the brewing time of finished product.
The present invention is described further below by specific embodiment.
The production technology of non-fried instant noodle of the present invention, technological process is as follows:
Flour → add water slightly to stir → essence stir into slurry → steam in flakes → dough sheet predry → timeliness → be cut into noodles → quantitatively cut off → go into diaphragm capsule drying → packing → finished product.
Embodiment one
The production technology of the non-fried instant noodle in the present embodiment comprises the steps:
1) flour is mixed with water, slightly stir then, the smart stirring, make water content and be 60% slurry;
2) slurry is adjusted to desired thickness, under 100 ℃ temperature, steams 1 minute continuously, be steamed into dough sheet;
3) will steam good dough sheet and carry out pre-dried, the predry time is 20min, and temperature is 72 ℃;
4) will carry out Ageing Treatment through the dough sheet after predrying, at room temperature handle 30min;
5) carrying out tangent plane handles: the dough sheet after the Ageing Treatment is cut into inch strips, quantitatively cut off;
6) noodles that cut carry out final drying to be handled, and the processing time is 80min, and temperature is 52 ℃;
At this moment, get product.
Embodiment two
The production technology of the non-fried instant noodle in the present embodiment comprises the steps:
1) flour is mixed with water, slightly stir then, the smart stirring, make water content and be 62% slurry;
2) slurry is adjusted to desired thickness, under 99 ℃ temperature, steams 2 minutes continuously, be steamed into dough sheet;
3) will steam good dough sheet and carry out pre-dried, the predry time is 15min, and temperature is 80 ℃;
4) will carry out Ageing Treatment through the dough sheet after predrying, at room temperature handle 20min;
5) tangent plane is handled: the dough sheet after the Ageing Treatment is cut into inch strips, quantitatively cut off;
6) noodles that cut carry out final drying to be handled, and the processing time is 85min, and temperature is 50 ℃;
At this moment, get product.
Embodiment three
The production technology of the non-fried instant noodle in the present embodiment comprises the steps:
1) flour is mixed with water, slightly stir then, the smart stirring, make water content and be 63% slurry;
1) slurry is adjusted to desired thickness, under 98 ℃ temperature, steams 3 minutes continuously, be steamed into dough sheet;
3) will steam good dough sheet and carry out pre-dried, the predry time is 30min, and temperature is 62 ℃;
4) will carry out Ageing Treatment through the dough sheet after predrying, at room temperature handle 25min;
5) tangent plane is handled, and the dough sheet after the Ageing Treatment is cut into inch strips, and quantitatively cuts off again;
6) noodles that cut carry out final drying to be handled, and the processing time is 100min, and temperature is 46 ℃;
At this moment, get product.
Embodiment four
The production technology of the non-fried instant noodle in the present embodiment comprises the steps:
1) flour is mixed with water, slightly stir then, the smart stirring, make water content and be 67% slurry;
2) slurry is adjusted to desired thickness, under 97 ℃ temperature, steams 4 minutes continuously, be steamed into dough sheet;
3) will steam good dough sheet and carry out pre-dried, the predry time is 35min, and temperature is 61 ℃;
4) will carry out Ageing Treatment through the dough sheet after predrying, at room temperature handle 30min;
5) tangent plane is handled: the dough sheet after the Ageing Treatment is cut into inch strips, quantitatively cut off;
6) noodles that cut carry out final drying to be handled, and the processing time is 120min, 46 ℃ of temperature;
At this moment, get product.
Embodiment five
The production technology of the non-fried instant noodle in the present embodiment comprises the steps:
1) flour is mixed with water, slightly stir then, the smart stirring, make water content and be 70% slurry;
2) slurry is adjusted to desired thickness, under 96 ℃ temperature, steams 5 minutes continuously, be steamed into dough sheet;
3) will steam good dough sheet and carry out pre-dried, the predry time is 40min, and temperature is 61 ℃;
4) will carry out Ageing Treatment through the dough sheet after predrying, at room temperature handle 35min;
5) tangent plane is handled: the dough sheet after the Ageing Treatment is cut into inch strips, quantitatively cut off;
6) noodles that cut carry out final drying to be handled, and the processing time is 90min, and temperature is 64 ℃
At this moment, get product.
Embodiment six
The production technology of the non-fried instant noodle in the present embodiment comprises the steps:
1) flour is mixed with water, once stir then, secondary stirs, make water content and be 72% slurry;
2) slurry is adjusted to desired thickness, under 95 ℃ temperature, steams 5 minutes continuously, be steamed into dough sheet;
3) will steam good dough sheet and carry out pre-dried, the predry time is 50min, and temperature is 60 ℃;
4) will carry out Ageing Treatment through the dough sheet after predrying, at room temperature handle 40min;
5) tangent plane is handled: the dough sheet after the Ageing Treatment is cut into inch strips, quantitatively cut off;
6) noodles that cut carry out final drying to be handled, and the processing time is 100min, 54 ℃ of temperature;
At this moment, get product.
Can draw by the foregoing description, the production technology of non-fried instant noodle of the present invention, steaming time is short, need not suppress dough sheet, operation is simple, the finished product that obtains, rehydration is also better than fried instant noodle, needs noodles can be soaked approximately in 1～3 minute, and anti-immersion, good springiness.
Referring to Fig. 1, Fig. 2, the invention provides a kind of production equipment of non-fried instant noodle, comprising:
Agitating device 1 stirs into slurry with flour and water; This agitating device can be regulated mixing speed;
Storage sizing device 2 stores slurry;
Steam dough sheet device 3, slurry is adjusted to suitable thickness and steams into dough sheet continuously;
Pre-drying device 4 is carried out dry in advance to dough sheet;
Ageing device 5 carries out Ageing Treatment to the dough sheet after predrying, can make dough sheet play cooling, timeliness, reduce the effect of viscosity;
Tangent plane treating apparatus 6 carries out slitting, quantitative to the dough sheet after the Ageing Treatment;
Final drying device 7 carries out last drying to noodles and handles.
The production equipment course of work of non-fried instant noodle of the present invention is as follows:
Earlier carry out slurrying with agitating device, the slurry that makes is stored with a storage pulpous state system, the slurry that steaming the dough sheet device provides slurry can is steamed into the dough sheet of desired thickness continuously, be transported to pre-drying device again, undertaken dry in advance by pre-drying device, then send into the Ageing Treatment device again and carry out Ageing Treatment, make dough sheet cooling, timeliness, the viscosity that reduces; Dough sheet after the Ageing Treatment is sent into the tangent plane treating apparatus, dough sheet is cut into strip with certain standard, send into drying machine again and carry out drying, thereby make non-fried instant noodle.
Only be preferred implementation of the present invention below, should be pointed out that above-mentioned preferred implementation should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with claim institute restricted portion.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. the production technology of non-fried instant noodle is characterized in that, comprises the steps: by weight percentage, and flour is added water, and to stir into water content be 60%～72% slurry, then steams, predrying, timeliness, slitting, final drying.
2. the production technology of non-fried instant noodle according to claim 1 is characterized in that, described stirring comprises thick stirring and smart stirring the, the mixing speed that the thick mixing speed that stirs stirs greater than essence.
3. the production technology of non-fried instant noodle according to claim 2 is characterized in that, dough sheet is through after predrying, and by weight percentage, its water content is 32%～42%.
4. the production technology of non-fried instant noodle according to claim 1 is characterized in that, the time that steams is 1min～6min.
5. the production technology of non-fried instant noodle according to claim 1 is characterized in that, the pre-dried time is 15min～50min.
6. the production technology of non-fried instant noodle according to claim 1 is characterized in that, the time of timeliness is 20min～40min.
7. the production technology of non-fried instant noodle according to claim 1 is characterized in that, the finally dried time is 40min～120min.
8. the production technology of non-fried instant noodle according to claim 1 is characterized in that, before steaming, earlier the slurry that stirs is adjusted to required thickness.
9. the production technology of non-fried instant noodle according to claim 1 is characterized in that, the Baume degrees of slurry is 17～21.
10. the production equipment of a non-fried instant noodle is characterized in that, comprising:
Agitating device stirs into slurry with flour and water;
Steam the dough sheet device, slurry is adjusted to desired thickness, steam into dough sheet continuously;
Pre-drying device is carried out dry in advance to dough sheet;
Ageing device carries out Ageing Treatment to the dough sheet after predrying;
The tangent plane treating apparatus carries out slitting, quantitative to the dough sheet after the Ageing Treatment;
The final drying device carries out drying to noodles and handles.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010105376535A CN102028147B (en) | 2010-11-09 | 2010-11-09 | Production technology and production equipment of non-fried instant noodles |
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| CN2010105376535A CN102028147B (en) | 2010-11-09 | 2010-11-09 | Production technology and production equipment of non-fried instant noodles |
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| CN102028147A true CN102028147A (en) | 2011-04-27 |
| CN102028147B CN102028147B (en) | 2013-03-13 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687899A (en) * | 2012-06-14 | 2012-09-26 | 宜兰食品工业股份有限公司 | Method for automatic production of non-fried bar-shaped food |
| CN103385421A (en) * | 2013-06-20 | 2013-11-13 | 河南天一食品有限公司 | Non-fried instant noodle and production method thereof |
| CN110250423A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and the method for improveing its rehydration |
| CN110250424A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and preparation method thereof |
| CN110250425A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of production method of non-fried instant noodle |
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| CN1219363A (en) * | 1998-12-16 | 1999-06-16 | 牟百泉 | Production method for instant noodle by cooking in water and microwave drying |
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2010
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| CN1219363A (en) * | 1998-12-16 | 1999-06-16 | 牟百泉 | Production method for instant noodle by cooking in water and microwave drying |
| CN101069522A (en) * | 2006-05-09 | 2007-11-14 | 李海胜 | Instant noodles of essence of both refined and coarse grains |
| CN201878714U (en) * | 2010-11-09 | 2011-06-29 | 广州市健力食品机械有限公司 | Novel production equipment for non-fried instant noodles |
Non-Patent Citations (1)
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687899A (en) * | 2012-06-14 | 2012-09-26 | 宜兰食品工业股份有限公司 | Method for automatic production of non-fried bar-shaped food |
| CN102687899B (en) * | 2012-06-14 | 2015-06-10 | 宜兰食品工业股份有限公司 | Method for automatic production of non-fried bar-shaped food |
| CN103385421A (en) * | 2013-06-20 | 2013-11-13 | 河南天一食品有限公司 | Non-fried instant noodle and production method thereof |
| CN103385421B (en) * | 2013-06-20 | 2015-08-05 | 河南天一食品有限公司 | non-fried instant noodle and production method thereof |
| CN110250423A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and the method for improveing its rehydration |
| CN110250424A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and preparation method thereof |
| CN110250425A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of production method of non-fried instant noodle |
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| CN102028147B (en) | 2013-03-13 |
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