CN102178172B - Production process of sugar-free non-fried instant noodles - Google Patents
Production process of sugar-free non-fried instant noodles Download PDFInfo
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- CN102178172B CN102178172B CN201110099148.1A CN201110099148A CN102178172B CN 102178172 B CN102178172 B CN 102178172B CN 201110099148 A CN201110099148 A CN 201110099148A CN 102178172 B CN102178172 B CN 102178172B
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Abstract
The invention relates to a production process of instant noodles, in particular to a production process of sugar-free non-fired instant noodles. The production process of the sugar-free non-fried instant noodles provided by the invention is characterized by comprising the following steps of: preprocessing raw materials: preprocessing wheat bran, bean dreg and corn; kneading dough: weighing 1-300 parts by weight of plant noodle material, 0.001-0.05 part by weight of xanthomonas polysaccharide corn flour or 2-6 parts by weight of xanthan gum and 1-300 parts by weight of water and stirring to be uniform to make a flour dough, wherein the plant noodle material is one or more than one of wheat bran noodle material, bean dreg noodle material and corn noodle material; cutting into blocks; curing; and packaging. The sugar-free non-fired instant noodles produced by adopting the process contains abundant vitamins, crude cellulose, protein and minerals, has comprehensive nutrient components and are easy to be absorbed by human body; and the processability is enhanced when the process is adopted to produce the sugar-free instant noodles.
Description
Technical field
The present invention relates to a kind of production and processing technology of instant noodles, is a kind of production technology of sugar-free non-fried instant noodles specifically.
Background technology
Along with improving constantly of living standard, people's rich man's disease is also comed one after another, and most typical have diabetes, a hypertension etc., and people's health in serious harm.Eating sweet is majority's person's character, especially children, wants that the adult who eats confectionery also wants to be difficult to control to sugar.Diabetes patient, for " control sugar ", does one's utmost to reduce appetite, but can not tackle the problem at its root like this.In food, contain sugar, the starch of food enters after human body, through digestive system, is also converted into sugar, and therefore, sugarfree foods is not only not sugary, also should not contain starch.But often mouthfeel is not good for the food of not starch-containing, carbohydrate, makes the bad acceptance of eater.Meanwhile, sugarfree foods raw material, due to not starch-containing, makes raw-food material lose plasticity, can not moulding in process or moulding bad, to eater, cause bad intuition or be inconvenient to eat.For meeting edible sugarfree foods population health needs, sugarfree foods also should possess comprehensive nutrition, equilibrium, be beneficial to the good characteristic of absorption of human body.
Summary of the invention
Technical problem to be solved by this invention is, the production technology of sugar-free non-fried instant noodles is provided for the deficiencies in the prior art, this technique has overcome the defect that sugarfree foods nutrition is unbalanced, processing characteristics is not enough, makes the instant noodles comprehensive nutrition of production, is beneficial to again processing.This technique is not added any chemical addition agent, without any side effects to human body.
The production technology of sugar-free non-fried instant noodles provided by the present invention, is characterized in that, comprises the following steps:
(1) pretreatment of raw material:
Wheat bran is processed: the proportioning that equals 1:2.5 than water for wheat bran by weight adds water in wheat bran, add again the cabbage black rot Xanthomonas campestris of 0.001～0.05 times of wheat bran weight to mix thoroughly, be placed in 25～38 ℃ of temperature bottom fermentations after 5 hours～6 hours, be no more than the wheat bran baking of fermenting at 75 ℃ of temperature, to moisture in the wheat bran that ferments lower than 12%, again the fermentation wheat bran after drying being ground to fineness is 80 order～850 orders, obtains wheat bran fabric;
Bean dregs are processed: soybean is extracted to remaining bean dregs after protein and grease and be placed in wet lapping and grind that to obtain fineness be that more than 80 orders bean dregs are stuck with paste, wherein fineness is that 120 order～850 object bean dregs pastes account for the more than 50% of whole bean dregs pastes, add again the cabbage black rot Xanthomonas campestris of 0.001～0.05 times of bean dregs paste weight or the Angel Yeast of 0.001～0.005 times to mix thoroughly, be placed in 25～38 ℃ of temperature bottom fermentations 5 hours～6 hours, the bean dregs of fermentation are stuck with paste and dried and obtain bean dregs fabric being no more than at 75 ℃ of temperature;
Corn's by-products is processed: the corn's by-products-maize grain peels producing during by Maize Production starch and plumule tissue, be ground to 80 order～850 orders and obtain maize peel powder, the proportioning that equals 1:2 than water for maize peel powder by weight adds water in maize peel powder, add again the Angel Yeast of 0.001～0.005 times of maize peel grain weight amount to mix thoroughly, be placed in 25～45 ℃ of temperature bottom fermentations 5 hours～6 hours, the maize peel powder of fermentation is obtained to corn fabric being no more than at 75 ℃ of temperature to dry;
(2) and face: take by weight ratio plant fabric 1～300 weight portion, yellow monospore polysaccharide corn flour 0.001～0.05 weight portion or xanthans 2～6 weight portions, water 1～300 weight portion and stir, making dough; Described plant fabric is one or more in wheat bran fabric, bean dregs fabric or corn fabric;
Described yellow monospore polysaccharide corn flour is made like this: get 1000 grams of fineness at 450～850 object corn flours, add 1500 grams of water, stir and become cornmeal mush, cornmeal mush is placed in to slaking at 95～100 ℃ and within 3 minutes, makes grog, the temperature of grog is down to and after 40 ℃, is added inward the cabbage black rot Xanthomonas campestris of 0.01 gram～1 gram, fully mix and be placed on 25 ℃～38 ℃ fermentations 15～45 minutes, then dewatering, to make moisture content be 11% monospore polysaccharide corn flour;
(3) stripping and slicing: the dough of making is sent in bar mill, dicer and carried out kicker stripping and slicing, make raw noodles;
(4) slaking: raw noodles are sent in curing chamber, to passing into temperature in curing chamber, be that the hot gas oppositifolious maize noodles of 95 ℃～105 ℃ are dried slaking 2～3 minutes, when water content is down to 12% in corn noodles, stop drying slaking, obtain sugar-free non-fried instant noodles;
(5) packing: sugar-free non-fried instant noodles is packed or in bulk.
In described and face step, add by weight stevioside leaf powder 5～10 weight portions, the fineness of described stevioside leaf powder is 80 order～450 orders or in described maturation stage, stops drying after slaking when sugar-free non-fried instant noodles temperature is down to 80 ℃ by every 1Kg sugar-free non-fried instant noodles weight spraying 0.5g～1g stevioside glycosides.
The direct abrasive dust food prepared therefrom of wheat bran, mouthfeel is not good; Do not mix starch materials and be difficult to machine-shaping.And wheat bran taste delicate fragrance, mouthfeel after this technique fermentation good, be easy to digestion, starch a small amount of in wheat bran is converted into monospore polysaccharide after the fermentation of cabbage black rot Xanthomonas campestris.Bean dregs directly food prepared therefrom mouthfeel processed are poor and be difficult to moulding, after this technique its processability good, be easy to absorb.Corn's by-products process before taste not good, be difficult to use in food production, after this technique taste fragrant and sweet, be easy to processing.Yellow monospore polysaccharide corn flour adhesive is good, can improve the processing characteristics of food, and improve the mouthfeel of food.
Also can directly add xanthans to be processed into sugar-free instant noodles the raw material through pretreatment of raw material, food-grade xanthans addition seldom, on sugar-free instant noodles nutrition condition without impact, the plasticity that viscosity of xanthan gums is very strong, strengthened raw material.
Sugar-free non-fried instant noodles according to this explained hereafter contains abundant vitamin, crude fibre, protein, mineral matter, and its nutrition is complete, be easy to absorption of human body, and not sugary, is suitable for diabetes, hypertensive patient is edible.This explained hereafter sugar-free instant noodles have strengthened processing characteristics, and product is without not producing acrylamide, carbonizing matter etc. in any additive, production process, and its rehydration is fast, chewiness, mouthfeel are good.
The specific embodiment
Embodiment 1
Wheat bran sugar-free non-fried instant noodles production technology, comprises the following steps:
(1) pretreatment of raw material:
Wheat bran is processed: get 5000 grams of water and join in 2000 grams of wheat brans, add again the cabbage black rot Xanthomonas campestris of 2 grams to mix thoroughly, be placed in 25～38 ℃ of temperature bottom fermentations after 5 hours～6 hours, be no more than the wheat bran baking of fermenting at 75 ℃ of temperature, to moisture in the wheat bran that ferments lower than 12%, again the fermentation wheat bran after drying being ground to fineness is 80 order～850 orders, obtains wheat bran fabric;
(2) and face: take by weight ratio 2000 grams of wheat bran fabrics, 2000 grams, water and stir, making dough;
Described yellow monospore polysaccharide corn flour is made like this: get 1000 grams of fineness at 450～850 object corn flours, add 1500 grams of water, stir and become cornmeal mush, cornmeal mush is placed in to slaking at 95～100 ℃ and within 3 minutes, makes grog, the temperature of grog is down to and after 40 ℃, is added inward the cabbage black rot Xanthomonas campestris of 0.01 gram～0.1 gram, fully mix and be placed on 25 ℃ of fermentations 45 minutes, then dewatering, to make moisture content be 11% monospore polysaccharide corn flour;
(3) stripping and slicing: the dough of making is sent in bar mill, dicer and carried out kicker stripping and slicing, make raw noodles;
(4) slaking: raw noodles are sent in curing chamber, to passing into temperature in curing chamber, be that the hot gas oppositifolious maize noodles of 95 ℃～105 ℃ are dried slaking 2～3 minutes, when water content is down to 12% in corn noodles, stop drying slaking, obtain wheat sugar-free non-fried instant noodles;
(5) packing: wheat sugar-free non-fried instant noodles is packed or in bulk.
Embodiment 2
Wheat bran composite sugar-free non-fried instant noodle production technology, comprises the following steps:
(1) pretreatment of raw material:
Wheat bran is processed: get 5000 grams of water and join in 2000 grams of wheat brans, add again the cabbage black rot Xanthomonas campestris of 100 grams of wheat bran weight to mix thoroughly, be placed in 25 ℃ of temperature bottom fermentations after 5～6 hours, dry being no more than the wheat bran that will ferment at 75 ℃ of temperature, to moisture in the wheat bran that ferments lower than 12%, again the fermentation wheat bran after drying being ground to fineness is 80 order～850 orders, obtains wheat bran fabric;
Bean dregs are processed: soybean is extracted to 2000 grams, remaining bean dregs after protein and grease and be placed in wet lapping and grind that to obtain fineness be that more than 80 orders bean dregs are stuck with paste, wherein fineness is that 120 order～850 object bean dregs pastes account for the more than 50% of whole bean dregs pastes, add again the cabbage black rot Xanthomonas campestris of 2～20 grams of bean dregs paste weight or the Angel Yeast of 2～5 grams to mix thoroughly, be placed in 25～45 ℃ of temperature bottom fermentations 5 hours～6 hours, the bean dregs of fermentation are stuck with paste and dried and obtain bean dregs fabric being no more than at 75 ℃ of temperature;
Corn's by-products is processed: the corn's by-products-maize grain peels producing during by 2000 grams of Maize Production starch and plumule tissue, be ground to 80 order～450 orders and obtain maize peel powder, getting 4000 grams of water adds in maize peel powder, add again the Angel Yeast of 2～5 grams of maize peel grain weight amount to mix thoroughly, be placed in 25～38 ℃ of temperature bottom fermentations 5 hours～6 hours, the maize peel powder of fermentation is obtained to corn fabric being no more than at 75 ℃ of temperature to dry;
(2) and face: take 2000 grams of wheat bran fabrics, 1000 grams of bean dregs fabrics, 1000 grams of corn fabrics, 200 grams, 4200 grams water of yellow monospore polysaccharide corn flour and stir, making dough;
Described yellow monospore polysaccharide corn flour is made like this: get 1000 grams of fineness at 450～850 object corn flours, add 1500 grams of water, stir and become cornmeal mush, cornmeal mush is placed in to slaking at 95～100 ℃ and within 3 minutes, makes grog, the temperature of grog is down to and after 40 ℃, is added inward the cabbage black rot Xanthomonas campestris of 0.1 gram～0.5 gram, fully mix and be placed on 238 ℃ of fermentations 15 minutes, then dewatering, to make moisture content be 11% monospore polysaccharide corn flour;
(3) stripping and slicing: the dough of making is sent in bar mill, dicer and carried out kicker stripping and slicing, make raw noodles;
(4) slaking: raw noodles are sent in curing chamber, to passing into temperature in curing chamber, be that the hot gas oppositifolious maize noodles of 95 ℃～105 ℃ are dried slaking 2～3 minutes, when water content is down to 11% in corn noodles, stop drying slaking, obtain sugar-free non-fried instant noodles;
(5) packing: sugar-free non-fried instant noodles is packed or in bulk.
Embodiment 3
Corn composite sugar-free non-fried instant noodle production technology, comprises the following steps:
(1) pretreatment of raw material:
Wheat bran is processed: 2500 grams of water add in 1000 grams of wheat brans, add again 50 grams of cabbage black rot Xanthomonas campestris to mix thoroughly, be placed in 25～38 ℃ of temperature bottom fermentations after 5 hours～6 hours, dry being no more than the wheat bran that will ferment at 75 ℃ of temperature, to moisture in the wheat bran that ferments lower than 12%, again the fermentation wheat bran after drying being ground to fineness is 80 order～450 orders, obtains wheat bran fabric;
Bean dregs are processed: soybean is extracted to 1000 grams, remaining bean dregs after protein and grease and be placed in wet lapping and grind that to obtain fineness be that more than 80 orders bean dregs are stuck with paste, wherein fineness is that 120 order～850 object bean dregs pastes account for the more than 50% of whole bean dregs pastes, add again the cabbage black rot Xanthomonas campestris of 25～50 grams of bean dregs paste weight or the Angel Yeast of 1～5 gram to mix thoroughly, be placed in 25～38 ℃ of temperature bottom fermentations 5 hours～6 hours, the bean dregs of fermentation are stuck with paste and dried and obtain bean dregs fabric being no more than at 75 ℃ of temperature;
Corn's by-products is processed: 2000 grams of corn's by-products-maize grain peels that produce during by Maize Production starch and plumule tissue, be ground to 80 order～450 orders and obtain 2000 grams of maize peel powder, 4000 grams of water are joined in 2000 grams of maize peel powder, add again the Angel Yeast of 2～10 grams of maize peel grain weight amount to mix thoroughly, be placed in 25～38 ℃ of temperature bottom fermentations 5 hours～6 hours, the maize peel powder of fermentation is obtained to corn fabric being no more than at 75 ℃ of temperature to dry;
(2) and face: take by weight ratio 2000 grams of corn fabrics, 1000 grams of wheat bran fabrics, 1000 grams of bean dregs fabrics, 200 grams of yellow monospore polysaccharide corn flours, 4200 grams of water and stir, make dough;
Described yellow monospore polysaccharide corn flour is made like this: get 1000 grams of fineness at 450～850 object corn flours, add 1500 grams of water, stir and become cornmeal mush, cornmeal mush is placed in to slaking at 95～100 ℃ and within 3 minutes, makes grog, the temperature of grog is down to and after 40 ℃, is added inward the cabbage black rot Xanthomonas campestris of 0.5～1 gram, fully mix and be placed on 35 ℃ of fermentations 40 minutes, dewatering, to make moisture content be 11% monospore polysaccharide corn flour;
(3) stripping and slicing: the dough of making is sent in bar mill, dicer and carried out kicker stripping and slicing, make raw noodles;
(4) slaking: raw noodles are sent in curing chamber, to passing into temperature in curing chamber, be that the hot gas oppositifolious maize noodles of 95 ℃～105 ℃ are dried slaking 2～3 minutes, when water content is down to 12% in corn noodles, stop drying slaking, obtain sugar-free non-fried instant noodles;
(5) packing: sugar-free non-fried instant noodles is packed or in bulk.
Embodiment 4
Wheat bran sugar-free non-fried instant noodles production technology, in the step (4) of embodiment 1, after stopping drying slaking, when sugar-free non-fried instant noodles temperature is down to 80 ℃, by every 1Kg sugar-free non-fried instant noodles weight, spray 0.5g stevioside glycosides, obtain sugar-free sweet type non-fried instant noodle.
Embodiment 5
Wheat bran composite sugar-free non-fried instant noodle production technology as embodiment 2, is also added 10 grams, stevioside leaf powder in the step (2) of embodiment 2, and the fineness of described stevioside leaf powder is 80 order～450 orders.
Embodiment 6
Wheat bran sugar-free non-fried instant noodles production technology, getting 25 grams of fineness 80 975 grams of order～850 order wheat brans, xanthans mixes, adding 1500 grams of water fully mixes, kicker, stripping and slicing, at 105 ℃ of temperature, dry slaking 3 minutes, to instant noodles moisture be 12%, obtain moisture content and be 12% sugar-free wheat non-fried instant noodle.
Embodiment 7
Get 275 grams of fineness 80 400 grams of order～850 order wheat brans, fineness 80 300 grams of order～850 order soybean slags, fineness 80 order～850 order maize peel, getting 8～24 grams of xanthans mixes, add 1500 grams of water fully to mix, kicker, stripping and slicing, at 105 ℃ of temperature, dry slaking 3 minutes, to instant noodles moisture be 12%, obtain moisture content and be 12% the compound non-fried instant noodle of sugar-free wheat bean dregs maize peel.
Claims (2)
1. the production technology of sugar-free non-fried instant noodles, is characterized in that, comprises the following steps:
(1) pretreatment of raw material:
Wheat bran is processed: the proportioning that equals 1:2.5 than water for wheat bran by weight adds water in wheat bran, add again the cabbage black rot Xanthomonas campestris of 0.001～0.05 times of wheat bran weight to mix thoroughly, be placed in 25～38 ℃ of temperature bottom fermentations after 5 hours～6 hours, be no more than the wheat bran baking of fermenting at 75 ℃ of temperature, to moisture in the wheat bran that ferments lower than 12%, again the fermentation wheat bran after drying being ground to fineness is 80 order～850 orders, obtains wheat bran fabric;
Bean dregs are processed: soybean is extracted to remaining bean dregs after protein and grease and be placed in wet lapping and grind that to obtain fineness be that more than 80 orders bean dregs are stuck with paste, wherein fineness is that 120 order～850 object bean dregs pastes account for the more than 50% of whole bean dregs pastes, add again the cabbage black rot Xanthomonas campestris of 0.001～0.05 times of bean dregs paste weight or the Angel Yeast of 0.001～0.005 times to mix thoroughly, be placed in 25～38 ℃ of temperature bottom fermentations 5 hours～6 hours, the bean dregs of fermentation are stuck with paste and dried and obtain bean dregs fabric being no more than at 75 ℃ of temperature;
Corn's by-products is processed: the corn's by-products-maize grain peels producing during by Maize Production starch and plumule tissue, be ground to 80 order～850 orders and obtain maize peel powder, the proportioning that equals 1:2 than water for maize peel powder by weight adds water in maize peel powder, add again the Angel Yeast of 0.001～0.005 times of maize peel grain weight amount to mix thoroughly, be placed in 25～45 ℃ of temperature bottom fermentations 5 hours～6 hours, the maize peel powder of fermentation is obtained to corn fabric being no more than at 75 ℃ of temperature to dry;
(2) and face: take by weight ratio plant fabric 1～300 weight portion, Xanthan Gum corn flour 0.001～0.05 weight portion or xanthans 2～6 weight portions, water 1～300 weight portion and stir, making dough; Described plant fabric is one or more in wheat bran fabric, bean dregs fabric or corn fabric;
Described Xanthan Gum corn flour is made like this: get 1000 grams of fineness at 450～850 object corn flours, add 1500 grams of pure water, stir and become cornmeal mush, cornmeal mush is placed in to slaking at 95～100 ℃ and within 3 minutes, makes grog, the temperature of grog is down to and after 40 ℃, is added inward the cabbage black rot Xanthomonas campestris of 0.01 gram～1 gram, fully mix and be placed on 25 ℃～38 ℃ fermentations 15～45 minutes, then dewatering, to make moisture content be 11% unit cell polysaccharide corn flour;
(3) stripping and slicing: the dough of making is sent in bar mill, dicer and carried out kicker stripping and slicing, make raw noodles;
(4) slaking: raw noodles are sent in curing chamber, are that the hot gas of 95 ℃～105 ℃ is dried slaking 2～3 minutes to raw noodles to passing into temperature in curing chamber, stop drying slaking when water content is down to 12% in noodles, obtain sugar-free non-fried instant noodles;
(5) packing: sugar-free non-fried instant noodles is packed or in bulk.
2. the production technology of sugar-free non-fried instant noodles according to claim 1, it is characterized in that, in described and face step, add by weight stevioside leaf powder 5～10 weight portions, the fineness of described stevioside leaf powder is 80 order～450 orders or in described maturation stage, stops drying after slaking when sugar-free non-fried instant noodles temperature is down to 80 ℃ by every 1Kg sugar-free non-fried instant noodles weight spraying 0.5g～1g stevioside glycosides.
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| CN103783407B (en) * | 2014-01-08 | 2015-10-28 | 浙江工业大学 | A kind of processing method of low-yield extruding generation meal powder |
| CN103815287B (en) * | 2014-01-24 | 2015-10-21 | 山西师范大学 | A kind of imitative whole wheat fermented type alimentary paste and preparation method thereof |
| CN105077002A (en) * | 2015-07-15 | 2015-11-25 | 界首市祥云面粉有限公司 | Making method of fine dried noodles for hot dry noodles |
| CN106107506A (en) * | 2016-07-18 | 2016-11-16 | 莆田秀屿区群韬农业技术开发有限公司 | A kind of Thallus Gracilariae instant noodles and preparation method thereof |
| CN114376205A (en) * | 2022-01-12 | 2022-04-22 | 山东康众农业科技发展有限公司 | Preparation method of sugar-free food raw material |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101363037A (en) * | 2008-08-27 | 2009-02-11 | 金翼 | Xanthan polysacchdride culture medium, preparation and application method thereof |
| CN101550418A (en) * | 2008-03-31 | 2009-10-07 | 广西大学 | Application of gene relevant to cabbage black rot xanthomonas pathopoiesia |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101550418A (en) * | 2008-03-31 | 2009-10-07 | 广西大学 | Application of gene relevant to cabbage black rot xanthomonas pathopoiesia |
| CN101363037A (en) * | 2008-08-27 | 2009-02-11 | 金翼 | Xanthan polysacchdride culture medium, preparation and application method thereof |
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