CN102396670A - Frozen and cooked noodle capable of being heated through microwave - Google Patents
Frozen and cooked noodle capable of being heated through microwave Download PDFInfo
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- CN102396670A CN102396670A CN2011103671521A CN201110367152A CN102396670A CN 102396670 A CN102396670 A CN 102396670A CN 2011103671521 A CN2011103671521 A CN 2011103671521A CN 201110367152 A CN201110367152 A CN 201110367152A CN 102396670 A CN102396670 A CN 102396670A
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Abstract
The invention discloses frozen and cooked noodles capable of being heated through microwave, which belong to the technical field of frozen instant foods. The frozen and cooked noodles are prepared mainly by the following raw materials in part by weight: 40-50 parts of water, 115-124 parts of flour, 12-17 parts of cassava modified starch, 4-7 parts of cassava starch, 1-3 parts of duck egg pulp, 2-4 parts of table salt, 0.3-0.7 part of dietary alkali and 0.5-0.8 part of composite phosphate. The invention improves the quality of the frozen and cooked noodles by adopting a reasonable frozen and cooked noodle prescription, contains 70+/-5 percent of water and can be cooked by adopting microwave heating or cooked by heating with a common stove. The cooked noodles cooked by adopting microwave heating have higher quality, smooth edible taste, even color and complete shapes and can not generate the phenomenon of breakage or soup mixture.
Description
Technical field
The present invention relates to a kind of freezing ripe, freezing ripe of particularly can adopt heating using microwave belongs to the frozen convenience food technical field.
Background technology
The Along with people's growth in the living standard, the quickening of live and work rhythm has proposed convenience, safe, efficient requirement to food, has produced large quantities of frozen convenience foods thereupon, and wherein freezing ripe is exactly wherein a kind of.The Ice that frozen convenience food generates when freezing (18 ℃) can make microbial cell be damaged, and makes the microorganism devitalization and irreproducible; The reaction of enzyme receives severe inhibition, and it is slack-off that Food Chemistry changes, storage that therefore can the long period and can be not putrid and deteriorated.And when being lower than-20 ℃ in temperature, the moisture between starch molecule freezes to form ice crystal rapidly, hindered between starch molecule each other near and form hydrogen bond, so the aging of starch can not taken place.
Freezing ripe general preparation technology does, batching and face wake up face, noodles moulding, slaking, freezing, packaging and other steps, and the frozen noodles that finally obtains is the finished product after the slaking, only need add that the water boiling thaws is edible.Nowadays micro-wave oven has obtained widely popularizing as food heating equipment, compare with the kitchen range firing equipment of routine have fast, safety, advantage easily, even can be placed in the middle of the workplace.People also can select mode of heating easily when selecting instant food, wherein the micro-wave oven heating is exactly first-selected, but for freezing ripe; Behind freezing ripe the general selection micro-wave oven hot digestion; Noodles become loose and pull apart easily, have lost ripe noodles original strength road and taste, the mouthfeel extreme difference; And serious mixed soup can occur, thereby the influence of causing for freezing ripe popularization.
Summary of the invention
The purpose of this invention is to provide and a kind ofly can adopt freezing ripe of microwaveable cooking, avoid of the influence of microwaveable cooking process ripe quality.
In order to realize above purpose, the technical scheme that the present invention adopted is: but freezing ripe of a kind of heating using microwave mainly processed by the raw material of following weight portion: water 40-50 part; Wheat flour 115-124 part, cassava modified starch 12-17 part, tapioca 4-7 part; Duck's egg 1-3 part; Salt 2-4 part, food alkali 0.3-0.7 part, phosphate 0.5-0.8 part.
Described duck's egg is the duck's egg slurry.
Said composite phosphate is a mass ratio: sodium phosphate trimer: calgon: compound phosphoric acid sodium=1: 0.7-0.9: 1.3-1.5.
5-9 part is a stone mill flour in said 115-124 part wheat flour.
Freezing ripe of the present invention can be adopted conventional method to make, can realize microwaveable cooking.In order to improve the mouthfeel behind the freezing noodles microwaveable cooking; Can adopt following optimization method preparation: comprise following sequential steps: the awake face of batching and face, noodles moulding, slaking, freezing, wherein before freezing, the noodles after the slaking are cooled off in 0-8 ℃ of water.
Concrete preparation process is following:
1) water, wheat flour, cassava modified starch, tapioca, duck's egg, salt, food alkali, phosphate are evenly mixed according to formula ratio and face, the face of waking up are processed dough;
2) with the dough pressure surface, process noodles;
3) noodles boiling 20-60 in boiling water is carried out slaking second;
4) noodles after the slaking are cooled off in 0-8 ℃ water;
5) with the quick-frozen 35～50 minutes under-30～-35 ℃ of conditions of cooled noodles, obtain freezing ripe.
Step 2) said pressure surface adopts to be pressed into first to prolong repeatedly after wearing and presses 3-6 time.
The number of times of the said cooling of step 4) is 1-5 time.
Freezing ripe of the present invention, the tapioca that wherein adds prevents losing of moisture in ripe freeze-thaw circulation, make in freezing ripe to keep higher moisture, thereby make it in microwave heating process, have preferable mouthfeel; The cassava modified starch that wherein adds can be eliminated the viscosity of tapioca, produces open structure, can improve ripe smooth sense; The duck's egg slurry that wherein adds can improve freezing ripe toughness and mouthfeel, can improve the nutritive value of frozen noodles simultaneously; The salt that wherein adds has the effect of the protein denaturation of making, and for gluten the effect of convergence is arranged, and the viscoplasticity that can regulate dough is improved the food flavor of noodles, reduces disconnected bar, and dough is ripe easily, can increase dough elasticity, prevents fermentation.
As the selection of optimizing; Fraction can adopt stone mill flour in the wheat flour; It is 18 times of other flour that stone mill flour has farthest kept carrotene and vitamin E in the various nutriments, particularly stone mill flour such as the protein in the wheat, mucedin, carrotene, carbohydrate, calcium, phosphorus, iron, Cobastab I, B2, and its low speed grinds the molecular structure that characteristics have kept flour again; Need not any additives; When boiling face, the noodle soup color of stone mill flour is faint yellow, and other contain additive and powder noodle soup color is white in color.Therefore, stone mill flour has kept that the Normal juice of wheat is former hides, the various wheaten food mouthfeels made from stone mill flour are pliable and tough, wheat aromatic strongly fragrant, nutritive value is higher, the face cake that is added with stone mill flour is more suitable for microwave and eats, quality is better.
Freezing ripe preparation method of the present invention; Be employed in after the slaking and carry out 0-8 ℃ of cooling processing before freezing; Can improve freezing ripe ripe quality such as tensile force, shearing force, hardness and cooking loss behind microwaveable cooking; The faster effect that then obtains of the speed of cooling is good more, if the speed that adopts repeatedly cooling to accelerate to cool off further improves freezing ripe quality.
The present invention adopts reasonably freezing ripe surface compositions, has improved freezing ripe quality, and wherein water content is 70 ± 5%, can adopt microwaveable cooking or common kitchen range heating cooking.Ripe quality behind the employing microwaveable cooking is better, and edible mouthfeel is smooth, and color and luster is even, shape intact, and the problem of disconnected bar or mixed soup can not take place.Freezing ripe mask of the present invention has following characteristics: fresh: freezing ripe face of the present invention belongs to frozen food and adopts low-temperature preservation, has very strong preservativity; Nutrition: nutritious in the raw material of freezing ripe employing of the present invention, no fried in the preparation process, thereby nutritional labeling keeps more intact; Delicious: freezing ripe face of the present invention not only has the mouthfeel of new fresh noodle, and bite, toughness all be superior to common noodles, mixes the soup stock of different taste in addition, makes it delicious more; Convenient: but ripe of microwave freezing under the fiery condition of height microwave 2-3 minute be edible; Safety: freezing ripe face of the present invention all adopts natural, safe raw material, and the suitable health of manufacturing process meets green food standard.
The specific embodiment
Embodiment 1
But freezing ripe of the heating using microwave of present embodiment mainly is to be processed by the raw material of following weight portion: 40 parts in water, 115 parts of wheat flours; 12 parts of cassava modified starch; 7 parts of tapiocas, 2 parts in duck's egg, 3 parts of salt; 0.7 part in food alkali, 0.5 part of composite phosphate (purchasing lucky Buddhist nun sky wound phosphate Co., Ltd) in the Bake, Yunnan.Wherein there are 9 parts to be stone mill flour in 115 portions of wheat flours.
Embodiment 2
But freezing ripe of the heating using microwave of present embodiment mainly is to be processed by the raw material of following weight portion: 45 parts in water, 124 parts of wheat flours, 15 parts of cassava modified starch, 5.5 parts of tapiocas, 3 parts in duck's egg, 4 parts of salt, 0.5 part in food alkali, 0.6 part of composite phosphate.Wherein there are 7 parts to be stone mill flour in 124 portions of wheat flours; Wherein composite phosphate adopts sodium phosphate trimer: calgon: compound phosphoric acid sodium=1: 0.7: 1.3 (mass ratio).
Embodiment 3
But freezing ripe of the heating using microwave of present embodiment mainly is to be processed by the raw material of following weight portion: 50 parts in water, 119 parts of wheat flours, 17 parts of cassava modified starch, 4 parts of tapiocas, 1 part in duck's egg, 2 parts of salt, 0.3 part in food alkali, 0.8 part of composite phosphate.Wherein there are 5 parts to be stone mill flour in 119 portions of wheat flours; Wherein composite phosphate adopts sodium phosphate trimer: calgon: compound phosphoric acid sodium=1: 0.9: 1.5 (mass ratio).
Freezing ripe of embodiment 1-3 is adopted following method preparation:
1) gets each raw material according to the prescription of present embodiment; Water dissolving salt, food alkali, phosphate and the duck's egg of making pulping are processed compound material water; Wheat flour, cassava modified starch and para arrowroot dried bean noodles are mixed; Added then compound material water and face 7-10 minute, and left standstill 4-7 minute awake face then, obtain dough;
2) the dough pressure surface is processed worn, prolong repeatedly then and press 3-6 time, be pressed into noodles at last;
3) with noodles boiling in boiling water, each at twice boiling 10-30 carries out slaking second, and the time of boiling can be regulated according to the thickness specification of noodles;
4) noodles after the slaking are cooled off in 0-8 ℃ water, divide and cool off for 1-5 time;
5) with the quick-frozen 35～50 minutes under-30～-35 ℃ of conditions of cooled noodles, make face piece central temperature be lower than-18 ℃ and obtain freezing ripe;
6) with the packing of the noodles after freezing, metal detection promptly gets freezing ripe finished product.
It is as shown in table 1 that the concrete preparation method who uses of embodiment 1-3 controls parameter
Table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Prolong the pressure number of times repeatedly, inferior | ?3 | ?5 | ?6 |
| Chilling temperature, ℃ | ?0 | ?3 | ?8 |
| The cooling number of times, inferior | ?1 | ?3 | ?5 |
| Digestion time, second/inferior | ?20 | ?10 | ?30 |
Comparative Examples
According to the freezing ripe surface compositions of embodiment 1, adopt the awake face of conventional at present batching and face, noodles moulding, slaking, preparation freezing, packing to process freezing ripe.
Test 1
With embodiment 1-3 and Comparative Examples obtained freezing ripe behind microwaveable cooking, compare, all less than the problem that produces disconnected bar and mixed soup, the shape intact thickness is consistent, color and luster homogeneous mouthfeel is soft, smooth, do not stick to one's teeth.And adopt and to calm down method with the sense organ that cooks noodle and mark.Look for the tester of 100 no obvious sense organ defectives, adopt homely method to add simple flavoring, supply the tester to taste back marking, adopt simultaneously common freezing ripe with the ordinary student face under equal operating condition (heating using microwave) compares.Adopt latin square sequence list (table 2) to give a mark.
Freezing ripe the sensory evaluation code of points of table 2
Through the marking statistics to 100 testers, concrete statistics is as shown in table 3,
Table 3 sense organ scoring statistical form
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Common freezing ripe | The ordinary student face | |
| Average mark | ?88 | ?89 | ?90 | 74 | 70 |
The average mark number average of embodiment 1-3 and Comparative Examples is more than 85 minutes, yet common freezing ripe the average mark with the ordinary student face is below 75 minutes.Measure through sense organ, adopt the freezing ripe mask of rational proportion of the present invention that good sense organ scoring is arranged.
Test 2
Embodiment 1-3 and Comparative Examples are obtained freezing ripe adopt microwaveable cooking after, measure ripe tensile force, shearing force, hardness, cooking loss, specifically see shown in the table 4:
Ripe noodle quality of table 4 measured
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Tensile force, g | 40.1 | 43.5 | 38.6 |
| Shearing force, g | 270.3 | 265.5 | 281.3 |
| Hardness, g | 817.2 | 832.7 | 825.9 |
| Cooking loss, % | 6.1 | 4.9 | 5.6 |
Test 3
Prescription with embodiment 1; In the preparation method, set 0 ℃ of cooling respectively and do not cool off, promptly be cooled to normal temperature, other preparation method's controlled condition is constant; Adopt microwaveable cooking then; Re-use matter structure appearance and measure freezing ripe after-drawing power, shearing force and the hardness number of boiling, and measure the cooking loss rate of noodles, as shown in table 5:
Table 5 chilling temperature comparing result table
| Tensile force/g | Shearing force/g | Hardness/g | Cooking loss/% | |
| 0 ℃ of cooling | 39.4 | 257.6 | 837.6 | 5.2 |
| Be cooled to normal temperature | 35.2 | 223.4 | 618.9 | 8.6 |
Conclusion adopts the step of cooling that freezing ripe each item index is slightly promoted.
Test 4
Prescription with embodiment 1; In the preparation method, adopt 1 cooling and 5 coolings respectively; Other preparation method's controlled condition is constant, adopts microwaveable cooking then, re-uses matter structure appearance and measures freezing ripe after-drawing power, shearing force and the hardness number of boiling; And the cooking loss rate of mensuration noodles, as shown in table 6:
Table 6 cooling number of times comparing result table
| Tensile force/g | Shearing force/g | Hardness/g | Cooking loss/% | |
| 1 cooling | 39.4 | 257.6 | 837.6 | 5.2 |
| Repeatedly cooling | 41.3 | 352.5 | 935.2 | 2.8 |
Conclusion is repeatedly cooled off the speed that can accelerate to cool off, improves freezing ripe each item index slightly.
Test 5
Prescription with embodiment 1; Adopt a pressure surface and prolong pressure repeatedly 6 times in the preparation method; Other preparation method's controlled condition is constant, adopts microwaveable cooking then, re-uses matter structure appearance and measures freezing ripe after-drawing power, shearing force and the hardness number of boiling; And the cooking loss rate of mensuration noodles, as shown in table 7:
Table 7 pressure surface number of times comparing result table
| Tensile force/g | Shearing force/g | Hardness/g | Cooking loss/% | |
| 1 pressure surface | 36.6 | 235.7 | 715.8 | 7.2 |
| Repeatedly prolong pressure repeatedly | 39.4 | 257.6 | 837.6 | 5.2 |
Conclusion adopts and prolongs pressure repeatedly, makes the noodles quality even, can improve freezing ripe each item index slightly.
Claims (8)
1. but freezing ripe of a heating using microwave, it is characterized in that: mainly process: water 40-50 part, wheat flour 115-124 part by the raw material of following weight portion; Cassava modified starch 12-17 part; Tapioca 4-7 part, duck's egg 1-3 part, salt 2-4 part; Food alkali 0.3-0.7 part, composite phosphate 0.5-0.8 part.
2. but freezing ripe of heating using microwave according to claim 1, it is characterized in that: described duck's egg is the duck's egg slurry.
3. but freezing ripe of heating using microwave according to claim 1, it is characterized in that: said composite phosphate is a mass ratio: sodium phosphate trimer: calgon: compound phosphoric acid sodium=1: 0.7-0.9: 1.3-1.5.
4. but freezing ripe of heating using microwave according to claim 1, it is characterized in that: 5-9 part is a stone mill flour in said 115-124 part wheat flour.
5. freezing according to claim 1 preparation method of ripe is characterized in that: comprise following sequential steps: batching and face wake up face, noodles moulding, slaking, freezing, wherein before freezing, the noodles after the slaking are cooled off in 0-8 ℃ of water.
6. preparation method according to claim 5 is characterized in that: the concrete steps of this method are following:
1) water, wheat flour, cassava modified starch, tapioca, duck's egg, salt, food alkali, phosphate are evenly mixed according to formula ratio and face, the face of waking up are processed dough;
2) with the dough pressure surface, process noodles;
3) noodles boiling 20-60 in boiling water is carried out slaking second;
4) noodles after the slaking are cooled off in 0-8 ℃ water;
5) with the quick-frozen 35～50 minutes under-30～-35 ℃ of conditions of cooled noodles, obtain freezing ripe.
7. preparation method according to claim 6 is characterized in that: step 2) said pressure surface adopts to be pressed into first to prolong repeatedly after wearing and presses 3-6 time.
8. preparation method according to claim 6 is characterized in that: the number of times of the said cooling of step 4) is 1-5 time.
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| CN2011103671521A CN102396670B (en) | 2011-11-17 | 2011-11-17 | Frozen and cooked noodle capable of being heated through microwave |
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| CN2011103671521A CN102396670B (en) | 2011-11-17 | 2011-11-17 | Frozen and cooked noodle capable of being heated through microwave |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771529A (en) * | 2012-07-30 | 2012-11-14 | 河南云鹤食品有限公司 | Flour for frozen chafing dish noodles and frozen chafing dish noodles |
| CN102771531A (en) * | 2012-07-30 | 2012-11-14 | 河南云鹤食品有限公司 | Flour for frozen instant noodles, flour cakes and frozen instant noodles prepared by flour |
| CN103238784A (en) * | 2013-05-23 | 2013-08-14 | 陆昌盛 | Beef-broth frozen cooked noodles and processing method thereof |
| CN103689375A (en) * | 2012-09-27 | 2014-04-02 | 河南工业大学 | Noodle formula suitable for diabetic patients and processing method of the noodle |
| CN104256365A (en) * | 2014-09-10 | 2015-01-07 | 王继禹 | Processing method of steamed noodles |
| CN105285705A (en) * | 2015-09-18 | 2016-02-03 | 河南云鹤食品有限公司 | Microwave noodles in packaging bag capable of automatically exhausting air |
| CN106819827A (en) * | 2017-01-16 | 2017-06-13 | 南阳麦香源食品有限公司 | A kind of potato frozen cooked face and its processing method |
| CN107048188A (en) * | 2017-01-17 | 2017-08-18 | 南阳麦香源食品有限公司 | A kind of quality-improving type frozen cooked face and its processing method |
| CN107996989A (en) * | 2017-11-15 | 2018-05-08 | 南阳麦香源食品有限公司 | A kind of preparation method in the quick-frozen ripe face of high-energy |
| CN108185349A (en) * | 2017-12-29 | 2018-06-22 | 济宁学院 | Using the water chestnut with anticancer effect for reducing fat as instant noodles and preparation method thereof made of raw material |
| CN109008608A (en) * | 2017-06-10 | 2018-12-18 | 苏州古月峰信息技术有限公司 | A kind of method that applied microwave quickly heats noodles |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102771531A (en) * | 2012-07-30 | 2012-11-14 | 河南云鹤食品有限公司 | Flour for frozen instant noodles, flour cakes and frozen instant noodles prepared by flour |
| CN102771529B (en) * | 2012-07-30 | 2013-09-11 | 河南云鹤食品有限公司 | Flour for frozen chafing dish noodles and frozen chafing dish noodles |
| CN102771531B (en) * | 2012-07-30 | 2014-03-05 | 河南云鹤食品有限公司 | Frozen instant noodles |
| CN102771529A (en) * | 2012-07-30 | 2012-11-14 | 河南云鹤食品有限公司 | Flour for frozen chafing dish noodles and frozen chafing dish noodles |
| CN103689375A (en) * | 2012-09-27 | 2014-04-02 | 河南工业大学 | Noodle formula suitable for diabetic patients and processing method of the noodle |
| CN103238784B (en) * | 2013-05-23 | 2015-01-14 | 陆昌盛 | Beef-broth frozen cooked noodles and processing method thereof |
| CN103238784A (en) * | 2013-05-23 | 2013-08-14 | 陆昌盛 | Beef-broth frozen cooked noodles and processing method thereof |
| CN104256365A (en) * | 2014-09-10 | 2015-01-07 | 王继禹 | Processing method of steamed noodles |
| CN105285705A (en) * | 2015-09-18 | 2016-02-03 | 河南云鹤食品有限公司 | Microwave noodles in packaging bag capable of automatically exhausting air |
| CN106819827A (en) * | 2017-01-16 | 2017-06-13 | 南阳麦香源食品有限公司 | A kind of potato frozen cooked face and its processing method |
| CN107048188A (en) * | 2017-01-17 | 2017-08-18 | 南阳麦香源食品有限公司 | A kind of quality-improving type frozen cooked face and its processing method |
| CN107048188B (en) * | 2017-01-17 | 2019-11-01 | 南阳麦香源食品有限公司 | A kind of quality-improving type frozen cooked face and its processing method |
| CN109008608A (en) * | 2017-06-10 | 2018-12-18 | 苏州古月峰信息技术有限公司 | A kind of method that applied microwave quickly heats noodles |
| CN107996989A (en) * | 2017-11-15 | 2018-05-08 | 南阳麦香源食品有限公司 | A kind of preparation method in the quick-frozen ripe face of high-energy |
| CN108185349A (en) * | 2017-12-29 | 2018-06-22 | 济宁学院 | Using the water chestnut with anticancer effect for reducing fat as instant noodles and preparation method thereof made of raw material |
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