CN102178173B - Production technology of non-fired high-lysine corn instant noodles - Google Patents
Production technology of non-fired high-lysine corn instant noodles Download PDFInfo
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- CN102178173B CN102178173B CN2011100991566A CN201110099156A CN102178173B CN 102178173 B CN102178173 B CN 102178173B CN 2011100991566 A CN2011100991566 A CN 2011100991566A CN 201110099156 A CN201110099156 A CN 201110099156A CN 102178173 B CN102178173 B CN 102178173B
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Abstract
The invention relates to a processing technology of instant noodles, in particular to a production technology of non-fired high-lysine corn instant noodles. The production technology of non-fired high-lysine corn instant noodles includes the steps as follows: grinding: weighing 95-105 parts by weight of corn with lysine content of higher than 0.45% and grinding the corn into powder, wherein the fineness of the corn powder achieves 80-850 meshes; dough making: adding 0.5 parts by weight of monadic polysaccharide corn powder with water content of 11% and 150 parts by weight of water in the corn powder to made dough; dicing: rolling the dough into strips and dicing to make raw corn noodles; curing; drying and curing the raw corn noodles for 2-3 minutes with 95-105 DEG C of hot gas; and packaging. The benefits are as follows: the technology is adopted for processing the corn instant noodles, the processing performance of the corn instant noodles is greatly improved, and the corn instant noodles are pliable, smooth and wonderful in mouthfeel; the processing temperature is low, and the processing technology can not only fully maintain the nutrients of the corn instant noodles but also save energy and lower consumption.
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 non-fried high-lysine corn instant noodles specifically.
Background technology
Fried instant noodle is in fashion decades as a kind of instant food.It brings the facility of life to people, and in the current society of being becoming tight rhythm of life day, the effect of this series products is apparent.But, people have more and more produced suspection to fried instant noodle, be higher than under 180 ℃ the fried high temperature, nutrition is total loss almost, long-term edible this food, health to the people produces greatly harm, mainly shows: the one, and the face piece oil content of fried instant noodle is up to 20～24%, and its acid value, oxidation number all inevitably will raise.Fried instant noodle has not only strengthened cost, and shortened the shelf-life, Yi Habian (seeing Table 1).The 2nd, for fear of becoming sour with fat oxidation, breathing out change, also added antioxidant in the production process, long-term eating has certain infringement to health.The 3rd, frying temperature surpasses 180 ℃, under this temperature value, has almost destroyed the above nutrition of 80% in the raw material.Long-term edible this food, the multiple functional disease of easily suffering from deficiency disease and causing thus.The 4th, inevitably produce trans-fatty acid-acrylamide etc. in the frying course, this class nuisance has become the common recognition (seeing Table 2) of professional person and ordinary consumer to human carcinogen's effect.
For overcoming the deficiency of fried instant noodle, a lot of scientific research institutions, food enterprise are developed non-fried instant noodle technology.Non-fried instant noodle heats with steam under pressure now, and vapor (steam) temperature is generally greater than 130 ℃.And the nutrition of instant noodles is destroyed seriously when heating-up temperature surpasses 130 ℃, and the instant noodles of producing only keep below 20% of raw material nutrition.
Table 1: oxious component contrast table in certain fried instant noodle product and the non-fried instant noodle
| The oxious component title | Content in the fried instant noodle | Content in the non-fried instant noodle |
| Acrylamide | 0.016% | Do not detect |
| Fat | 2.2% | 0.3% |
| Antioxidant | 0.01% | Do not add |
| Anticorrisive agent | 0.001% | Do not add |
| Carbon residue | 0.001% | Do not have |
Table 2: the nutrition of certain deep-fry corn instant noodles product and oxious component table
Content is the content in per 100 gram maize instant noodles
Corn is the gold food of generally acknowledging in the world, and corn is rich in protein, fat, carbohydrate and multivitamin and trace element.The food scholar is seeking various to the comprehensive method in corn processing side always, but because the gluten content of corn is few, and corn flour is difficult to it is rolled and prolongs slivering, namely is inadequate slivering, easy broken end after the rehydration, and mouthfeel is not good; Show slightly coarse, not smooth, production has brought technical barrier to maize instant noodles for a long time.Also have part producing producer to improve the practice of corn processing characteristics with methods such as adding adhesive, but additive can have a negative impact to health.
Lysine is one of essential amino acid, can promote the human development, strengthen immunologic function, and the effect that improves the central nervous tissue function is arranged.Lysine is alkaline essential amino acid.Human body can not self synthetic lysine, must draw lysine from food, and human body has only and replenished absorption and the utilization that enough lysine could improve food protein, reaches balanced nutritious, promotes to grow.Because the lysine content in the cereal foods is very low, and easily destroyed and lack in process, so be called first limiting amino acid.Traditional instant noodles are summed up as junk food, mainly also are because nutritions such as amino acid, vitamin such as its lysine are few, eat to be unfavorable for health more.Also have the high instant noodles of lysine content at present, with the quickening pace of modern life, be badly in need of producing the needs that the high instant noodles of a kind of lysine content adapt to people.
Summary of the invention
Technical problem to be solved by this invention is, the production technology of non-fried high-lysine corn instant noodles is provided at the deficiencies in the prior art, this technology can be improved the processing characteristics of maize instant noodles, can improve the lysine content of instant noodles again, reach and make in the non-deep-fry corn instant noodles more fully purpose of nutrition.
The production technology of non-fried high-lysine corn instant noodles provided by the present invention is characterized in that, may further comprise the steps:
(1) grind: take by weighing and rely sour acid content greater than 0.45% corn 95～105 weight portions, corn is ground to form corn flour, the fineness of described corn flour reaches 80～850 orders;
(2) and face: the moisture content that adds 0.5 weight portion in the corn flour is to stir behind the water of 11% monospore polysaccharide corn flour, 150 weight portions, makes dough;
Described monospore polysaccharide corn flour is made like this: get 1000 gram fineness at 80～850 purpose corn flours, add 1500 gram pure water, stirring becomes cornmeal mush, place 95～100 ℃ of following slakings to make grog in 3 minutes cornmeal mush, the temperature of grog is down to the cabbage black rot Xanthomonas campestris that adds 0.01 gram～1 gram after 38 ℃ inward, fully mixing was placed on 25 ℃～38 ℃ temperature bottom fermentations 15～45 minutes, and dewatering then, to make moisture content be 11% monospore polysaccharide corn flour;
(3) stripping and slicing: the dough of making sent into carry out the kicker stripping and slicing in bar mill, the dicer, make living corn noodles;
(4) slaking: will give birth to corn noodles and send in the curing chamber, the hot gas oppositifolious maize noodles that feed temperature in the curing chamber and be 95～105 ℃ were dried slaking 2～3 minutes, when water content is down to 11% in the corn noodles, stop to dry slaking, obtain non-fried high-lysine corn instant noodles;
(5) packing: non-fried high-lysine corn instant noodles are packed or in bulk.
Described bad sour acid content is 99.5 weight portions greater than 0.45% corn.
The fineness of described corn flour reaches 450～850 orders.
In described and face step, also add the lysine powder of 0.5～10 weight portion.
Corn flour among the present invention (fineness is 450～850 orders) is thinner than the used corn flour of existing maize instant noodles (fineness is 80～120 orders) particle, and the viscosity of the dough of making increases, the instant noodles chewiness of producing, and rehydration is good.Simultaneously, monospore polysaccharide corn flour of the present invention makes after by fermentation, wherein contains a large amount of monospore polysaccharide, and the avirulence edible can quantity-unlimitingly add in food.This spore polysaccharide has very strong viscosity, it namely is versatile xanthans after the purification, its centesimal viscosity in aqueous solution is exactly 100 times of edible gelatin viscosity, and the monospore polysaccharide has good water absorbing properties, uses the rehydration time of the instant noodles of this monospore polysaccharide corn flour production to have only 2～3 minutes.The monospore polysaccharide properties is smooth, can make the maize instant noodles chewiness, smooth, mouthfeel good.Processing temperature in instant noodles oven dry maturation stage is 95 ℃～105 ℃, and such processing temperature is lower than common non-fried processing temperature, destroys neither that nutrition again can be energy-conservation in the corn flour.
The nutrition table of the non-fried high-lysine corn instant noodles that production technology of the present invention is made
Content is the content in per 100 gram maize instant noodles
| Sequence number | The composition title | Content | Sequence number | The composition title | Content |
| 1 | Leucine | 1800 mg | 25 | Gluconic acid | 1700ug |
| 2 | Isoleucine | 1700 mg | 26 | Flower polyphenol | 870ug |
| 3 | Lysine | 1800 mg | 27 | Pattern phenol | 700 ug |
| 4 | Methionine | 380 mg | 28 | Bitter substance | 670 ug |
| 5 | Phenylalanine | 120 mg | 29 | Amine | 70 ug |
| 6 | Tryptophan | 150 mg | 30 | Histamine | 170 ug |
| 7 | Valine | 200 mg | 31 | Purine (nucleic acid) | 800 ug |
| 8 | Histidine | 230 mg | 32 | Ethyl acetate | 700 ug |
| 9 | Threonine | 300 mg | 33 | Acetic acid becomes fat | 700 ug |
| 10 | Arginine | 150 mg | 34 | Cystine | 160 ug |
| 11 | The asparagus cochinchinensis propylhomoserin | 180 mg | 35 | NAC | 170 ug |
| 12 | Serine | 200 mg | 36 | A-leukotrienes | 700 ug |
| 13 | Gamma Amino Butyric Acid | 120 mg | 37 | R-leukotrienes | 860 ug |
| 14 | Proline | 110 mg | 38 | Arachidonic acid | 760 ug |
| 15 | Tyrosine | 180 mg | 39 | Calcium | 2700 mg |
| 16 | Vitamin C | 1700 ug | 40 | Potassium | 870 ug |
| 17 | Vitamin B1 | 700 ug | 41 | Magnesium | 670 ug |
| 18 | Vitamin B2 | 700 ug | 42 | Iron | 870 ug |
| 19 | Cobalamin | 670 ug | 43 | Zinc | 700 ug |
| 20 | Vitamin B6 | 580 ug | 44 | Sulphur | 120 ug |
| 21 | Pantothenic acid | 780 ug | 45 | Phosphorus | 170 ug |
| 22 | Vitamin E | 700 ug | 46 | Copper | 72 ug |
| 23 | Pyruvic acid | 790 ug | 47 | Sodium | 190 ug |
| 24 | Malic acid | 900 ug | 48 | Sugar part | 3800mg |
The invention has the beneficial effects as follows: adopt this processes maize instant noodles to improve the processing characteristics of maize instant noodles greatly, and make the maize instant noodles chewiness, smooth, mouthfeel good; Processing temperature is low, the nutrition of maize instant noodles is all kept, the histidine content height, and is energy-saving and cost-reducing again.
The specific embodiment
Embodiment 1
The production technology of non-fried high-lysine corn instant noodles may further comprise the steps:
(1) grind: take by weighing and rely sour acid content greater than 0.45% corn 950 grams, corn is ground to form corn flour, the fineness of described corn flour reaches 80～850 orders;
(2) and face: the moisture content that add 5 grams in the corn flour are to stir behind the water of 11% monospore polysaccharide corn flour, 1500 grams, make dough;
Described monospore polysaccharide corn flour is made like this: get 1000 gram fineness at 80～850 purpose corn flours, add 1500 gram pure water, stirring becomes cornmeal mush, place 95～100 ℃ of following slakings to make grog in 3 minutes cornmeal mush, the temperature of grog is down to the cabbage black rot Xanthomonas campestris that adds 0.01 gram～0.1 gram after 38 ℃ inward, fully mixing is placed on 25 ℃ of fermentations 45 minutes, and dewatering then, to make moisture content be 11% monospore polysaccharide corn flour;
(3) stripping and slicing: the dough of making sent into carry out the kicker stripping and slicing in bar mill, the dicer, make living corn noodles;
(4) slaking: will give birth to corn noodles and send in the curing chamber, the hot gas oppositifolious maize noodles that feed temperature in the curing chamber and be 95 ℃～105 ℃ were dried slaking 2～3 minutes, when water content is down to 11% in the corn noodles, stop to dry slaking, obtain non-fried high-lysine corn instant noodles;
(5) packing: non-fried high-lysine corn instant noodles are packed or in bulk.
Embodiment 2
The production technology of non-fried high-lysine corn instant noodles may further comprise the steps:
(1) grind: take by weighing and rely sour acid content greater than 0.45% corn 995 grams, corn is ground to form corn flour, the fineness of described corn flour reaches 450～850 orders;
(2) and face: the moisture content that add 5 grams in the corn flour are to stir behind the water of 11% monospore polysaccharide corn flour, 1500 grams, make dough;
Described monospore polysaccharide corn flour is made like this: get 1000 gram fineness at 450～850 purpose corn flours, add 1500 gram pure water, stirring becomes cornmeal mush, place 95～100 ℃ of following slakings to make grog in 3 minutes cornmeal mush, the temperature of grog is down to the cabbage black rot Xanthomonas campestris that adds 0. 1 grams～0.5 gram after 25 ℃ inward, fully mixing is placed on 38 ℃ of fermentations 15 minutes, and dewatering then, to make moisture content be 11% monospore polysaccharide corn flour;
(3) stripping and slicing: the dough of making sent into carry out the kicker stripping and slicing in bar mill, the dicer, make living corn noodles;
(4) slaking: will give birth to corn noodles and send in the curing chamber, the hot gas oppositifolious maize noodles that feed temperature in the curing chamber and be 95 ℃～105 ℃ were dried slaking 2～3 minutes, when water content is down to 11% in the corn noodles, stop to dry slaking, obtain non-fried high-lysine corn instant noodles;
(5) packing: non-fried high-lysine corn instant noodles are packed or in bulk.
Embodiment 3
The production technology of non-fried high-lysine corn instant noodles may further comprise the steps:
(1) grind: take by weighing and rely sour acid content greater than 0.45% corn 1050 grams, corn is ground to form corn flour, the fineness of described corn flour reaches 80～850 orders;
(2) and face: the moisture content that add 5 grams in the corn flour are that the purity of water, 10 grams of 11% monospore polysaccharide corn flour, 1500 grams are to stir behind 99% the lysine powder, make dough;
Described monospore polysaccharide corn flour is made like this: get 1000 gram fineness at 80～850 purpose corn flours, add 1500 gram pure water, stirring becomes cornmeal mush, place 95～100 ℃ of following slakings to make grog in 3 minutes cornmeal mush, the temperature of grog is down to the cabbage black rot Xanthomonas campestris that adds 0.5 gram～1 gram after 38 ℃ inward, fully mixing is placed on 35 ℃ of fermentations 20 minutes, and dewatering then, to make moisture content be 11% monospore polysaccharide corn flour;
(3) stripping and slicing: the dough of making sent into carry out the kicker stripping and slicing in bar mill, the dicer, make living corn noodles;
(4) slaking: will give birth to corn noodles and send in the curing chamber, the hot gas oppositifolious maize noodles that feed temperature in the curing chamber and be 95 ℃～105 ℃ were dried slaking 2～3 minutes, when water content is down to 11% in the corn noodles, stop to dry slaking, obtain non-fried high-lysine corn instant noodles;
(5) packing: non-fried high-lysine corn instant noodles are packed or in bulk.
High-lysine corn is a kind of high-grade maize, and wherein the Shandong local varieties have No. 1, Lu Yu etc., and its protein,alcohol-soluble drops to 22.9% by 55.1% of conventional corn.And glutelin, albumin, globulin output improve.Wherein glutelin rises to 50.1% by 31.8% of conventional corn.The shared ratio conventional corn of the embryo of high-quality protein maize is big, and the size of maize is with the proportional relation of the content of lysine.Lysine, tryptophane height in the high-quality protein maize, protein quality is good.Lysine content is between 0.33%～0.54%, and is average 0.38%, increases by 46% than conventional corn; Tryptophane average out to 0.093% Duos 66% than conventional corn; High-quality protein maize and conventional corn lysine have accounted for entity albumen respectively: 4.2%, 3.1%, 0.9% and 0.6%, exceed 35% and 50% respectively than conventional corn.Leucine content descends, and it is better that its isoleucine/leucic ratio increases the back amino acid balance, and other every indexs are approximate.Therefore the high-quality protein maize nutritive value is higher than conventional corn.
Fried mode is produced maize instant noodles, the nutrition of this high nutrient corn is lost substantially, also produced unfavorable factors such as high oil, trans-fatty acid, this non-fried instant noodle is then because processing temperature is low, do not need to refuel, no trans-fatty acid production more possesses trophism and security.
China has cultivated the multiple high lysine corn varieties that adapts to China's cultivation condition, and if any beautiful No. 13 of Shandong etc., the fried-free instant noodle's rehydration character that this high-lysine corn is produced can be good, abundant rehydration in 3～5 fens kinds, and end breakage rate is low, and appearance color is good.
Analyze from the nutrition angle, the non-fried high-lysine corn instant noodles of explained hereafter of the present invention are than fried instant noodle, and its protein, cellulose, vitamin, compound sugar, mineral element are abundanter, the product of this special technology, can monopolize the market, independently win its profit, economic benefit is apparent.
Claims (4)
1. the production technology of non-fried high-lysine corn instant noodles is characterized in that, may further comprise the steps:
(1) grind: take by weighing and rely sour acid content greater than 0.45% corn 95～105 weight portions, corn is ground to form corn flour, the fineness of described corn flour reaches 80～850 orders;
(2) and face: the moisture content that adds 0.5 weight portion in the corn flour is to stir behind the water of 11% monospore polysaccharide corn flour, 150 weight portions, makes dough;
Described monospore polysaccharide corn flour is made like this: get 1000 gram fineness at 80～850 purpose corn flours, add 1500 gram pure water, stirring becomes cornmeal mush, place 95～100 ℃ of following slakings to make grog in 3 minutes cornmeal mush, the temperature of grog is down to the cabbage black rot Xanthomonas campestris that adds 0.01 gram～1 gram after 38 ℃ inward, fully mixing was placed on 25 ℃～38 ℃ temperature bottom fermentations 15～45 minutes, and dewatering then, to make moisture content be 11% monospore polysaccharide corn flour;
(3) stripping and slicing: the dough of making sent into carry out the kicker stripping and slicing in bar mill, the dicer, make living corn noodles;
(4) slaking: will give birth to corn noodles and send in the curing chamber, the hot gas oppositifolious maize noodles that feed temperature in the curing chamber and be 95～105 ℃ were dried slaking 2～3 minutes, when water content is down to 11% in the corn noodles, stop to dry slaking, obtain non-fried high-lysine corn instant noodles;
(5) packing: non-fried high-lysine corn instant noodles are packed or in bulk.
2. the production technology of non-fried high-lysine corn instant noodles according to claim 1 is characterized in that, described bad sour acid content is 99.5 weight portions greater than 0.45% corn.
3. the production technology of non-fried high-lysine corn instant noodles according to claim 1 is characterized in that, the fineness of described corn flour reaches 450～850 orders.
, the production technology of non-fried high-lysine corn instant noodles according to claim 1, it is characterized in that, in described and face step, also add the lysine powder of 0.5～10 weight portion.
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| CN102178173B true CN102178173B (en) | 2013-08-28 |
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| CN104905149A (en) * | 2015-05-27 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Sirloin corn instant noodle production technology |
| 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 |
| CN106538799A (en) * | 2016-10-21 | 2017-03-29 | 南陵县石斛产业协会 | A kind of pot marigold flavor instant noodle chocolate and preparation method thereof |
| CN108041446A (en) * | 2017-12-03 | 2018-05-18 | 蒋红梅 | A kind of production method of maize instant noodles |
| CN108094895A (en) * | 2017-12-27 | 2018-06-01 | 吉林农业大学 | A kind of non-fried healthy five cereals crisp noodles of no seitan and its production method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1261520A (en) * | 1999-01-21 | 2000-08-02 | 刘云机 | Flour making formulation using corn as main raw material |
| CN1669445A (en) * | 2005-04-14 | 2005-09-21 | 陈瑕 | Dried maize flour noodle containing lysine and preparation method thereof |
| CN1957744A (en) * | 2006-11-21 | 2007-05-09 | 严俊波 | Instant noodles of not fried miscellaneous cereals, and production method |
| CN101427778A (en) * | 2008-12-18 | 2009-05-13 | 苏世友 | Health care instant noodles and method of producing the same |
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2011
- 2011-04-20 CN CN2011100991566A patent/CN102178173B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1261520A (en) * | 1999-01-21 | 2000-08-02 | 刘云机 | Flour making formulation using corn as main raw material |
| CN1669445A (en) * | 2005-04-14 | 2005-09-21 | 陈瑕 | Dried maize flour noodle containing lysine and preparation method thereof |
| CN1957744A (en) * | 2006-11-21 | 2007-05-09 | 严俊波 | Instant noodles of not fried miscellaneous cereals, and production method |
| CN101427778A (en) * | 2008-12-18 | 2009-05-13 | 苏世友 | Health care instant noodles and method of producing the same |
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