CN102578177A - Fine dried noodle dry steaming method and dry-steamed fine dried noodle - Google Patents
Fine dried noodle dry steaming method and dry-steamed fine dried noodle Download PDFInfo
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- CN102578177A CN102578177A CN2012100547033A CN201210054703A CN102578177A CN 102578177 A CN102578177 A CN 102578177A CN 2012100547033 A CN2012100547033 A CN 2012100547033A CN 201210054703 A CN201210054703 A CN 201210054703A CN 102578177 A CN102578177 A CN 102578177A
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Abstract
The invention discloses a fine dried noodle dry steaming method which can ensure that fine dried noodles taste good, can be preserved for a long time and are not infested with insects. The fine dried noodle dry steaming method is characterized in that the method comprises the following steps of: dry steaming and cooling for tempering. The water content of the produced fine dried noodles is less than or equal to 14.5 percent. Compared with contrast fine dried noodles, the maximum load in texture indexes is improved by 10 percent to 200 percent, the network structure of gluten is compact, the elasticity and the toughness of the fine dried noodles are improved, the cooking loss rate is decreased by 0.5 percent to 1.5 percent, and the fine dried noodles taste good, are boiling-fast, can be preserved for a long time and have good edible quality, cooking performance and commodity effect. The fine dried noodle dry steaming method is scientific, reasonable, simple and feasible and is suitable for industrial application; and by adopting a hyper-normal concept to conduct dry steaming treatment to the processed fine dried noodles, the quality of the fine dried noodles is improved, the hardness and the toughness of the fine dried noodles are particularly improved, the effects of sterilization and insect prevention are achieved at the same time, the quality guarantee period of the products is prolonged and the quality problems that the fine dried noodles become soft, the taste is not good and the like when a high-temperature drying method is directly adopted can be avoided.
Description
Technical field
The present invention relates to a kind of processing of vermicelli, specifically a kind of to processing the processing of vermicelli, particularly relate to a kind of dry blowing method and dry blowing vermicelli of vermicelli.
Background technology
China is maximum in the world vermicelli food production state and country of consumption, and vermicelli have been realized suitability for industrialized production.At present, the main production of vermicelli be raw material through batching-and face-slaking-compressing tablet-slitting-oven dry-cut-out after, or paper bag or mould and be bundled into finished product.Wherein, the vermicelli oven dry is to make the dehydration of wetted surface bar finally reach the water content of product standard regulation, and it is the operation that investment at most in the whole production line, technology is the strongest, not only is related to product quality, and energy resource consumption, output and cost are all had material impact.Phenomenons such as the crisp face that takes place in the production, damp face and sour face are basically because drying equipment and unreasonable the causing of technology.The difference of vermicelli drying technology is embodied on the length of height and drying time of bake out temperature.
Document " vermicelli factory formula and technology " (Shen Qun chief editor, Chemical Industry Press, 2008) has been described the oven dry of vermicelli at chapter 2 the 3rd joint (P107 page or leaf).At present, the oven dry of vermicelli has low temperature dry at a slow speed: refer generally to dryer district maximum temperature below 40 ℃, 5 hours～8 hours drying time is comprising that introduce and homemade cableway-type drying chamber.In speed in the temperature: the maximum temperature that refers generally to the dryer district is less than 45 ℃, 3 hours～5 hours drying time.Proper extension drying tunnel and drying time on the basis of tunnel type hyperthermia drying suitably reduce bake out temperature, make bake out temperature and drying time between hyperthermia drying and low temperature drying.High temperature and rapid drying: the maximum temperature that refers generally to the dryer district is greater than 45 ℃, and less than 50 ℃, drying time was less than 3 hours (about about 2 hours, the fastest time is 40 minutes).
Vermicelli through operation such as calendering, slaking and oven dry after since with restriction such as face amount of water, it is very uneven that its gluten network institutional framework is arranged, between tissue the space more greatly, not tight, the epifascial starch granules of face distributes also inhomogeneous.Its mouthfeel is general, not anti-boiling, and not anti-preservation is prone to infested.
Summary of the invention
The dry blowing method and the dry blowing vermicelli that the purpose of this invention is to provide good, the anti-preservation of a kind of vermicelli mouthfeel, insect-free vermicelli.
The present invention adopts following technical scheme to realize its goal of the invention, a kind of dry blowing method of vermicelli, and it may further comprise the steps:
⑴ dry blowing: manufactured vermicelli are put into heat dry blowing in the microwave device; Vermicelli heat temperature raising to 50 ℃～80 ℃; Kept 1 hour～35 hours; Relative humidity remains on 60 ﹪～80 ﹪, and said vermicelli are for the suspension vermicelli or cut off vermicelli in bulk or paper bag vermicelli or mould the bag vermicelli, and the moisture content of vermicelli is 10 ﹪～16 ﹪;
⑵ cool off tempering: will be cooled to room temperature through the vermicelli after the step ⑴ dry blowing, cooldown rate is 2 ℃/hour～30 ℃/hour, and relative humidity remains on 60 ﹪～80 ﹪, and the moisture content of control vermicelli is smaller or equal to 14.5 ﹪.
The raw material of vermicelli according to the invention is the composite powder of wheat flour or wheat flour and fruits and vegetables coarse cereals.
The present invention enhances productivity for reducing cost, in step ⑴; Heating dry blowing method at first adopts microwave to vermicelli heat temperature raising to 50 ℃～80 ℃; Then vermicelli are sent in the dry blowing device, 50 ℃～80 ℃ kept 1 hour～35 hours, and relative humidity remains on 60 ﹪～80 ﹪.
The present invention is heated evenly for making vermicelli, guarantees the uniformity of vermicelli quality, and vermicelli are evenly placed in the dry blowing device.
Dry blowing device according to the invention it comprise the casing that is provided with noodle feeder and noodle outlet, to the heating arrangements of air heat in the casing, detect air themperature and humidity in the casing testing agency, be installed in the humidifier on the casing; And the controlling organization that comprises the PLC device; Said controlling organization is detected by testing agency, realizes the control to air themperature, humidity and working time in the casing through heating arrangements, humidifier.
The temperature controlling range of controlling organization according to the invention is 50 ℃～90 ℃, and the relative humidity control range is 60 ﹪～80 ﹪, and the working time control scope is 3 hours～100 hours.
A kind of dry blowing vermicelli, it is processed after heating dry blowing, cooling tempering step by the vermicelli that process, and the moisture content of said vermicelli is smaller or equal to 14.5 ﹪; Color and luster and outward appearance do not have significant change, straightly do not stick up, and be not sour, not crisp, glutinous; The hardness of vermicelli strengthens, and the load in the matter structure index during maximum load contrast has improved 10 ﹪～200 ﹪, gluten network structure consolidation; The malleable of vermicelli strengthens, and cooking loss late contrast has reduced by 0.5 percentage point～1.5 percentage points, and the vermicelli mouthfeel is good; Anti-ly boil, anti-preservation, the edible quality that tool is good, cooking performance and commodity effect.
Because adopt technique scheme, the present invention has realized goal of the invention preferably, methodological science is reasonable, and is simple, is fit to industrial applications; The present invention adopts unconventional thinking; Manufactured vermicelli are carried out the high temperature dry blowing handle, improved the quality of vermicelli, particularly improved the hardness and the toughness of vermicelli; Reach sterilization and vermins-proof effect simultaneously; Improved the shelf-life of product, in the time of also can avoiding directly adopting hyperthermia drying, the appearance of quality problems such as the crisp bar of vermicelli occurs, mouthfeel is not good enough.
Description of drawings
Fig. 1 is a process units structural representation of the present invention;
Fig. 2 is the electron-microscope scanning picture of existing vermicelli;
Fig. 3 is the electron-microscope scanning picture of vermicelli after microwave device heating dry blowing.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is described further.
Embodiment 1:
Vermicelli are produced: it comprises raw material is prepared into vermicelli behind batching and face, slaking, compressing tablet, slitting, baking step.
The raw material of vermicelli according to the invention is the composite powder of wheat flour or wheat flour and fruits and vegetables coarse cereals, and present embodiment is a wheat flour.Said vermicelli are the suspension vermicelli, and promptly vermicelli are through drying room suspension oven dry, and moisture content is 14 ﹪.
Can know by Fig. 2; Although common vermicelli are through operations such as calendering, slaking and oven dry, owing to receive and restriction such as face amount of water, its gluten network institutional framework is arranged very uneven; Between tissue the space more greatly, not tight, the epifascial starch granules of face distributes also inhomogeneous.
A kind of dry blowing method of vermicelli, it may further comprise the steps:
⑴ dry blowing: manufactured vermicelli are put into heat dry blowing in the microwave device; Vermicelli heat temperature raising to 50 ℃～80 ℃; Kept 1 hour～35 hours; Relative humidity remains on 60 ﹪～80 ﹪, and said vermicelli are for the suspension vermicelli or cut off vermicelli in bulk or paper bag vermicelli or mould the bag vermicelli, and the moisture content of vermicelli is 10 ﹪～16 ﹪;
The present embodiment vermicelli are warming up to 75 ℃ through heating using microwave, and keep 15 hours, and relative humidity remains on 75 ﹪.
⑵ cool off tempering: will be cooled to room temperature through the vermicelli after the step ⑴ dry blowing, cooldown rate is 2 ℃/hour～30 ℃/hour, and relative humidity remains on 60 ﹪～80 ﹪, and the moisture content of control vermicelli is smaller or equal to 14.5 ﹪.
The present embodiment cooldown rate is 5 ℃/hour, and relative humidity remains on 75 ﹪.
A kind of dry blowing vermicelli, it is processed after heating dry blowing, cooling tempering step by the vermicelli that process, and the moisture content of said vermicelli is smaller or equal to 14.5 ﹪; Present embodiment is 11 ﹪, and color and luster and outward appearance do not have significant change, does not straightly stick up; Not sour, not crisp, glutinous, adopt the dry blowing vermicelli of above-mentioned explained hereafter, along with the prolongation of dry blowing time; The load during maximum load hardness level of vermicelli (reflection) is trend of rising, and the hardness of vermicelli strengthens, and the load in the matter structure index during maximum load contrast has improved 10 ﹪～200 ﹪; Simultaneously, vermicelli obtain further slaking in the dry blowing process; The gluten network structure is tending towards consolidation, and the malleable of vermicelli significantly strengthens, and cooking loss late contrast has reduced by 0.5 percentage point～1.5 percentage points (for details see attached table); The vermicelli mouthfeel is good, anti-ly boils, anti-preservation the edible quality that tool is good, cooking performance and commodity effect.
Subordinate list for the load during maximum load in the matter structure index of suspension vermicelli after 75 ℃ of heating using microwave dry blowing are handled with cook the loss late test data
Annotate: matter structure appearance is a Britain TA-PLUS model, and the sample number n that surveys is 3, and thickness is 0.78 ㎜～0.79 ㎜, gets arithmetic mean of instantaneous value.
Can be known that by subordinate list the vermicelli after dry blowing is handled detect, the load in the matter structure index during maximum load contrast (not carrying out dry blowing) has improved 13.4 ﹪ (keeping 1 hour); 88.0 ﹪ (keeping 15 hours); Simultaneously, the gluten network structure is tending towards consolidation, and the malleable of vermicelli significantly strengthens; Cooking loss late contrast has reduced by 0.5 percentage point (keeping 1 hour) 1.2 percentage points (keeping 15 hours).
Can be known that by Fig. 3 after handling through dry blowing, the arrangement of gluten network tissue becomes more regular, tissue space is also less, being evenly distributed of the epifascial starch granules of face.Can find out that the institutional framework that dry blowing is handled dried noodles has the improvement effect, this with matter structure index, cook loss late test data and sensory evaluation the result consistent.
After the vermicelli dry blowing is handled again on request through cut-out or paper bag or mould bag.
Embodiment 2:
The present invention is for reducing cost; In step ⑴; Heating dry blowing method at first adopts microwave that vermicelli are heated to 50 ℃～80 ℃ (present embodiment is 75 ℃); Send into 50 ℃～80 ℃ in dry blowing device (present embodiment is 75 ℃) then and keep 1 hour～35 hours (present embodiment is 15 hours), relative humidity remains on 60 ﹪～80 ﹪ (present embodiment is 75 ﹪).
Can know by Fig. 1; Said dry blowing device; It comprises the casing 1 that is provided with noodle feeder 4 and noodle outlet 6, to the heating arrangements 5 of air heat in the casing 1, detect air themperature and humidity in the casing 1 testing agency 2, be installed in the humidifier 7 on the casing 1; And the controlling organization 3 that comprises the PLC device, said controlling organization 3 is detected by testing agency 2, realizes air themperature, humidity and the control of working time in the casing 1 through heating arrangements 5, humidifier 7.
The temperature controlling range of said controlling organization 3 is 50 ℃～90 ℃, and the relative humidity control range is 60 ﹪～80 ﹪, and the working time control scope is 3 hours～100 hours.
Surplus with embodiment 1.
Embodiment 3:
The raw material of vermicelli according to the invention is the composite powder of wheat flour and fruits and vegetables coarse cereals, and wherein wheat flour is 92 ﹪, fruits and vegetables coarse cereals (sorghum flour is 8 ﹪).Said vermicelli are that cut-out is in bulk after oven dry.
The present invention is for reducing cost; In step ⑴; Heating dry blowing method at first adopts microwave that vermicelli are heated to 50 ℃～80 ℃ (present embodiment is 60 ℃); Send into 50 ℃～80 ℃ in dry blowing device (present embodiment is 60 ℃) then and keep 1 hour～35 hours (present embodiment is 2 hours), relative humidity remains on 60 ﹪～80 ﹪ (present embodiment is 65 ﹪).
The present invention is heated evenly for making vermicelli, guarantees the uniformity of vermicelli quality, and vermicelli are evenly placed in the dry blowing device.
The present embodiment cooldown rate is 2 ℃/hour, and relative humidity remains on 65 ﹪.
Vermicelli after dry blowing is handled detect, and the moisture content of vermicelli is 12.0 ﹪, and the load in the matter structure index during maximum load contrast has improved 13.7 ﹪; Cooking loss late contrast has reduced by 0.5 percentage point.
Paper bag or mould bag on request again after the vermicelli dry blowing is handled.Surplus with embodiment 1, embodiment 2.
Embodiment 4:
Raw material of the present invention is the composite powder of wheat flour and fruits and vegetables coarse cereals, and wherein wheat flour is 92 ﹪, and fruits and vegetables coarse cereals (buckwheat is 8 ﹪), said vermicelli are through oven dry, cut off the product behind the paper bag shrink film.
In step ⑴, vermicelli are warming up to 70 ℃ through heating using microwave, and keep 3 hours, and relative humidity remains on 75 ﹪.
In step ⑵, cooldown rate is 15 ℃/hour, and relative humidity remains on 70 ﹪.
Vermicelli after dry blowing is handled detect, and the moisture content of vermicelli is 11.8 ﹪, and the load in the matter structure index during maximum load contrast has improved 21.3 ﹪; Cooking loss late contrast has reduced by 0.8 percentage point.Surplus with embodiment 1.
Embodiment 5:
Raw material of the present invention is the composite powder of wheat flour and fruits and vegetables coarse cereals, and wherein wheat flour is 95 ﹪, and fruits and vegetables coarse cereals (mung bean flour is 5 ﹪), said vermicelli are through oven dry, cut off, and moulds the product behind the bag.
In step ⑴, vermicelli are warming up to 65 ℃ through heating using microwave, and keep 10 hours, and relative humidity remains on 70 ﹪.
In step ⑵, cooldown rate is 10 ℃/hour, and relative humidity remains on 60 ﹪.
Vermicelli after dry blowing is handled detect, and the moisture content of vermicelli is 12.0 ﹪, and the load in the matter structure index during maximum load contrast has improved 17.3 ﹪; Cooking loss late contrast has reduced by 0.7 percentage point.Surplus with embodiment 1.
Embodiment 6:
Raw material of the present invention is the composite powder of wheat flour and fruits and vegetables coarse cereals, and wherein wheat flour is 95 ﹪, and Vegetable powder is 2 ﹪, and soy meal is 3 ﹪, and said vermicelli are that cut-out is in bulk after oven dry.
In step ⑴, vermicelli are warming up to 50 ℃ through heating using microwave, and keep 35 hours, and relative humidity remains on 60 ﹪.
In step ⑵, cooldown rate is 2 ℃/hour, and relative humidity remains on 60 ﹪.
Vermicelli after dry blowing is handled detect, and the moisture content of vermicelli is 12.0 ﹪, and the load in the matter structure index during maximum load contrast has improved 12.5 ﹪; Cooking loss late contrast has reduced by 0.5 percentage point.Surplus with embodiment 1.
Claims (7)
1. the dry blowing method of vermicelli is characterized in that it may further comprise the steps:
⑴ dry blowing: manufactured vermicelli are put into heat dry blowing in the microwave device; Vermicelli heat temperature raising to 50 ℃～80 ℃; Kept 1 hour～35 hours; Relative humidity remains on 60 ﹪～80 ﹪, and said vermicelli are for the suspension vermicelli or cut off vermicelli in bulk or paper bag vermicelli or mould the bag vermicelli, and the moisture content of vermicelli is 10 ﹪～16 ﹪;
⑵ cool off tempering: will be cooled to room temperature through the vermicelli after the step ⑴ dry blowing, cooldown rate is 2 ℃/hour～30 ℃/hour, and relative humidity remains on 60 ﹪～80 ﹪, and the moisture content of control vermicelli is smaller or equal to 14.5 ﹪.
2. the dry blowing method of a kind of vermicelli according to claim 1, the raw material that it is characterized in that said vermicelli is the composite powder of wheat flour or wheat flour and fruits and vegetables coarse cereals.
3. the dry blowing method of a kind of vermicelli according to claim 1; It is characterized in that in step ⑴; Heating dry blowing method at first adopts microwave to vermicelli heat temperature raising to 50 ℃～80 ℃; Then vermicelli are sent in the dry blowing device, 50 ℃～80 ℃ kept 1 hour～35 hours, and relative humidity remains on 60 ﹪～80 ﹪.
4. the dry blowing method of a kind of vermicelli according to claim 3 is characterized in that vermicelli evenly placement in the dry blowing device.
5. according to the dry blowing method of claim 3 or 4 described a kind of vermicelli; It is characterized in that said dry blowing device it comprise the casing (1) that is provided with noodle feeder (4) and noodle outlet (6), to the heating arrangements (5) of the interior air heat of casing (1), detect interior air themperature of casing (1) and humidity testing agency (2), be installed in the humidifier (7) on the casing (1); And the controlling organization (3) that comprises the PLC device; Said controlling organization (3) is detected by testing agency (2), realizes the interior air themperature of casing (1), humidity and the control of working time through heating arrangements (5), humidifier (7).
6. the dry blowing method of a kind of vermicelli according to claim 5, the temperature controlling range that it is characterized in that said controlling organization (3) is 50 ℃～90 ℃, and the relative humidity control range is 60 ﹪～80 ﹪, and the working time control scope is 3 hours～100 hours.
7. dry blowing vermicelli is characterized in that it is processed after heating dry blowing, cooling tempering step by the vermicelli that process, and the moisture content of said vermicelli is smaller or equal to 14.5 ﹪; Color and luster and outward appearance do not have significant change, straightly do not stick up, and be not sour, not crisp, glutinous; The hardness of vermicelli strengthens, and the load in the matter structure index during maximum load contrast has improved 10 ﹪～200 ﹪, gluten network structure consolidation; The malleable of vermicelli strengthens, and cooking loss late contrast has reduced by 0.5 percentage point～1.5 percentage points, and the vermicelli mouthfeel is good; Anti-ly boil, anti-preservation, the edible quality that tool is good, cooking performance and commodity effect.
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| WO2013131464A1 (en) * | 2012-03-05 | 2013-09-12 | 克明面业股份有限公司 | Dry-steamed fine dried noodle and manufacturing device thereof |
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