CN102771531B - Frozen instant noodles - Google Patents
Frozen instant noodles Download PDFInfo
- Publication number
- CN102771531B CN102771531B CN201210269842.8A CN201210269842A CN102771531B CN 102771531 B CN102771531 B CN 102771531B CN 201210269842 A CN201210269842 A CN 201210269842A CN 102771531 B CN102771531 B CN 102771531B
- Authority
- CN
- China
- Prior art keywords
- parts
- frozen
- flour
- instant noodles
- face
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The invention relates to flour for frozen instant noodles, flour cakes and frozen instant noodles prepared by the flour. The flour for frozen instant noodles comprises raw materials in parts by weight as follows: 45-55 parts of wheatmeal and 5-10 parts of starch acetate or cassava starch. The wheatmeal used in the flour provided by the invention is high quality wheatmeal which is from a ''golden wheat field'', and green and natural with pure flavor. The starch acetate is used as a thickener in food, wherein the starch acetate is high in viscosity, high in clarity, weak in retrogradation, stable to store, high stability to acids, alkalis and heat, low in gelatinization temperature, and good in film formation, so that the product has a clean and smooth surface and good freeze-thaw stability, and hydrogen bonds are not easy to form among molecules. The frozen instant noodles prepared by the flour for frozen instant noodles provided by the invention not only have fast food property of instant noodles, but also have the advantages of health and nutrition and high quality compared with fried instant noodles.
Description
Technical field
The present invention relates to a kind of frozen instant face flour, also relate to a kind of face cake that this flour is prepared from and frozen instant face being prepared from by this face cake of using simultaneously.
Background technology
Quickening along with people's rhythm of life, wheaten food series products is more and more subject to people's favor, under this background, tradition noodles suitability for industrialized production has obtained attention, particularly after the eighties, noodles suitability for industrialized production equipment, technology and industry size develop rapidly, have formed annual sales amount and have reached the noodles industry of 70,000,000,000 yuan.
Instant noodles are convenient to use and very popular because of it, and instant noodles have been the staple food product of the current whole world second largest suitability for industrialized production that is only second to bread, and China is world's instant noodles production and marketing the first big country especially.In recent years, in Japan, occurred freezer surface, it is that wheat flour is processed into after noodles, hots plate, and Slow cooling, keeps certain humidity, then packs polybag into and carries out freezing forming.Although this kind of freezer surface makes consumer more convenient to use, because its composition is single, the storage time is short, and nutrition is not abundant, and has limited to a certain extent its popularization.
Summary of the invention
The object of the present invention is to provide a kind of frozen instant face flour.
Meanwhile, the present invention also aims to provide a kind of face cake that uses flour to be prepared from, so that its long shelf-life is used convenient.
Further, the present invention also aims to provide a kind of long shelf-life, nutritious, the frozen instant face that use face cake convenient to use is prepared from.
To achieve these goals, technical scheme of the present invention has adopted a kind of frozen instant face flour, comprises the raw material of following parts by weight: 45-55 parts of wheat flours, 5-10 parts of acetate starch or tapiocas.
The protein content of described wheat flour at 11-12.5%, ash content %(in butt)≤0.7.
Simultaneously, technical scheme of the present invention has also adopted a kind of instant noodles cake that uses described frozen instant face to prepare with flour, the raw material that comprises following parts by weight: 15-25 parts, water, 45-55 parts of wheat flours, 5-10 parts of acetate starch, 1-2 parts, duck's egg, 1-2 parts of edible salts, 0.1-1 part of dietary alkali.
Further, technical scheme of the present invention has adopted a kind of instant noodles sauce bag, comprises the raw material of following parts by weight: 5-15 parts of rapeseed oils, 2-4 parts of thick broad-bean sauce, 5-10 parts, beef, 15-20 parts, soup-stock, 5-10 parts of edible salts, 2-4 parts of white granulated sugars, 0.5-1 part of spice.
Described soup-stock is beef bone soup-stock.
Technical scheme of the present invention has also adopted a kind of instant noodles green vegetable bun, comprises the raw material of following parts by weight: sweet corn kernel 3-5 part, green soya bean 3-5 part, diced carrot 3-5 part, chive 1-3 part.
Further, technical scheme of the present invention has adopted a kind of frozen instant face, consists of: instant noodles cake 14-17 part, sauce bag 2-3 part, green vegetable bun 1-2 part the raw material of following parts by weight.
Instant noodles of the present invention are good quality wheat powder with the wheat flour in flour, and selected wheat flour is all from " gold thrashing floor for wheat ", green natural, and Mai Xiang is pure.Acetate starch is used as thickener in food, and its viscosity is high, and clarity is high, a little less than retrogradation, stable storing, high to the stability of acid, alkali, heat, gelatinization point is low, good film-forming property, can give the appearance that product is bright and clean, level and smooth, and freeze-thaw stability is good, intermolecular difficult formation hydrogen bond.Adopt the frozen instant face that instant noodles of the present invention are prepared from flour not only to there is the fast food of instant noodles, and compare with fried instant noodle, there is health-nutrition and high-quality feature.Frozen instant face adopts unique 5 to connect collation package, and economical and practical, every bag has again independently packing, has both guaranteed the health, attractive in appearance of product, has facilitated again consumer's culinary art and has preserved.
The ice crystal that frozen instant face of the present invention generates when-18 ° of C freeze can make microbial cell be damaged, and makes microorganism devitalization and irreproducible; The reaction of enzyme is subject to 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.Noodles long shelf-life, quality keeps.Noodles are after quick-frozen, and transportation and sale whole process, all-18 ℃ of preservations, need not be added antistaling agent and just can guarantee the quality 1 year.Frozen instant face of the present invention is to integrate quick-freezing cooked product, pollution-free food.
Frozen instant face of the present invention is after adopting vacuum dough mixing machine that flour, salt solution material are mixed, cooling, moulding after calendering, boiling, then pack after quick-frozen, through the sensory of noodles chewiness of this explained hereafter, smooth flexible, also have the following advantages simultaneously:
1) taste flavor is good, and moisture is high.The noodles that boil have stoped water transport after quick-frozen, and the state while having kept noodles just to take the dish out of the pot approaches the mouthfeel of manual noodle.Product is without fried, and health-nutrition, there will not be " getting angry " problem after eating.
2) the re-heat time short, convenient and swift, it is edible that frozen instant face boils 1 minute.
3) economical, delicious, cook more conveniently, 5 connect collation package, easy to carry, in each bag, are all furnished with sauce bag and green vegetable bun, when edible, only seasoning bag and green vegetable bun need be bubbled open and can mix food or select noodle soup according to personal preference with hot water.
4) pure taste, the existing beef with brown sauce face of frozen instant face and the large series of sauerkraut beef noodle two, face fragrance foot, soup juice is strong, and the beef granules of bulk in sauce bag, makes whole part of face more tempting in addition.
The specific embodiment
Flour embodiment 1 for frozen instant face
The frozen instant face flour of the present embodiment, comprises the raw material of following parts by weight: 45 parts of wheat flours, 5 parts of acetate starch.
Flour embodiment 2 for frozen instant face
The frozen instant face flour of the present embodiment, comprises the raw material of following parts by weight: 50 parts of wheat flours, 8 parts of tapiocas.
Flour embodiment 3 for frozen instant face
The frozen instant face flour of the present embodiment, comprises the raw material of following parts by weight: 55 parts of wheat flours, 10 parts of acetate starch.
Instant noodles cake embodiment 1
The instant noodles cake of the present embodiment, comprises the raw material of following parts by weight: 15 parts, water, 45 parts of wheat flours, 5 parts of acetate starch, 1 part, duck's egg, 1 part of edible salt, 0.1 part of dietary alkali.
Instant noodles cake embodiment 2
The instant noodles cake of the present embodiment, comprises the raw material of following parts by weight: 20 parts, water, 50 parts of wheat flours, 8 parts of tapiocas, 1.5 parts, duck's egg, 1.5 parts of edible salts, 0.5 part of dietary alkali.
Instant noodles cake embodiment 3
The instant noodles cake of the present embodiment, comprises the raw material of following parts by weight: 25 parts, water, 55 parts of wheat flours, 10 parts of acetate starch, 2 parts, duck's egg, 2 parts of edible salts, 1 part of dietary alkali.
Sauce bag embodiment for instant noodles
The instant noodles of the present embodiment sauce bag, comprises the raw material of following parts by weight: 10 parts of rapeseed oils, 3 parts of thick broad-bean sauce, 8 parts, beef, 18 parts, beef soup-stock, 7 parts of edible salts, 3 parts of white granulated sugars, 1 part of spice.
Instant noodles green vegetable bun embodiment
The instant noodles of the present embodiment comprise the raw material of following parts by weight with green vegetable bun: 5 parts of sweet corn kernels, 5 parts, green soya bean, 5 parts of diced carrots, 3 parts of chives.
Frozen instant face embodiment 1
The frozen instant face of the present embodiment is comprised of the raw material of following parts by weight: 14 parts of instant noodles cakes, 2 parts of sauce bags, 1 part of green vegetable bun.
Frozen instant face embodiment 2
The frozen instant face of the present embodiment is comprised of the raw material of following parts by weight: 15 parts of instant noodles cakes, 2.5 parts of sauce bags, 1.5 parts of green vegetable buns.
Frozen instant face embodiment 3
The frozen instant face of the present embodiment is comprised of the raw material of following parts by weight: 17 parts of instant noodles cakes, 3 parts of sauce bags, 2 parts of green vegetable buns.
Experimental example
The preparation method of frozen instant face face cake of the present invention (adopting face cake embodiment 1 for example) is as follows: after first water, edible salt, dietary alkali being mixed with duck's egg, join in the premix powder of wheat flour and acetate starch or tapioca, warp and face, pressure surface, after moulding, again through boiling slaking, cooling, quantitatively after dress holder, at the temperature of-30 ℃--35 ℃, after quick-frozen certain hour, pack.
The necessary treated demineralized water of water used, without the visible floating thing of naked eyes or impurity.
The pretreatment of duck's egg
First that duck's egg surface clean is clean before using, when buying duck's egg, find that bad duck's egg picks in time, the while, the amount polishing of bad duck's egg, has not allowed bad duck's egg to mix.
Vacuum and face
By formula, load weighted wheat flour, acetate starch etc. are poured in dough mixing machine, dry blend is after 3 minutes, after adding salt solution material and face 8 minutes.The face of becoming reconciled in aging machine standing 4 ~ 5 minutes.
Pressure surface
Face is rolled into and is worn by first pressure surface, then be rolled onto on surface stainless steel roller after repeatedly pressing 3--4 time with second pressure surface roller, with wet cloth, cover static 10 minutes of normal temperature.
Moulding process
Static good face volume, by after third and fourth ,Wu road pressure surface roller, is sent into Liu road oodle maker, by following standard, be pressed into noodles, install in stainless steel disc (3 ~ 5Kg/ dish)
Boiling slaking
By 3 ~ 5 kilograms of quantitative formings raw noodles be lowered in boiling water saucepan.In first and second road saucepan, regularly respectively boil the quantitative time, in 1 ~ No. 2 pot, water requires often to boil 3 pots of faces and changes 30% clear water.
Cooling
The noodles of boiling slaking are ploughed under to third and fourth, in (water temperature is controlled at 4 ~ 6 ℃) cold water pot, mix oil after Quench, when producing in 3 ~ No. 5 pots, constantly inject circulating water (0-4 ℃).
Dress holder
Boiling slaking, cooled noodles are carried out to quantitatively dress holder according to product specification, and the dress person of asking someone must be worn food-grade disposable glove and be filled holder, can use Stainless steel basin to do and have enough to meet the need during dress holder, for single mount specification, can directly use holder box to weigh.
Quick-frozen
After packing into after noodles meterings and asking in noodles week, in 10 ~ 15 minutes, send into instant freezer quick-frozen.
During the quick-frozen of face cake, to divide on guipure, in the middle of dividing Shi Yaocong, put, 45 ~ 50cm will be stayed in guipure both sides, to prevent that face cake from dropping, tunnel temperature carries out quick-frozen while reaching-30～-35 ℃, and tunnel speed shows 10-15HZ on distribution box frequency converter, and the quick-frozen time is controlled at 50-60 minute, assurance face cake fully charge, face piece central temperature will be lower than-18 ℃.
The face cake not freezed, the face cake that there is the face piece of ice crystal on face cake surface and is stained with greasy dirt picks out, and classifies substandard products as and processes.
The subjective appreciation method of frozen instant face
Adopt total points 100 systems, scoring group is comprised of 8 people, foretastes and adopts Latin alphabet order (table 1).
Foretaste the preparation of sample: frozen instant face of the present invention, competing product 1 non-fried instant noodle, competing product 2 fried instant noodles; Through trial test, foretaste final score as follows: frozen instant face of the present invention must be divided into 97 minutes, competing product 1 score 85 minutes, competing product 2 score 75 minutes.
Table 1 subjective appreciation method
It in table 2, is the Score Lists of frozen instant face of the present invention, competing product 1 non-fried instant noodle, the every subjective appreciation of competing product 2 fried instant noodle.Table 2 results of sensory evaluation
Result and discussion
Sensory evaluation and comparison
Compare with product 1, competing product 2 unexpectedly, the organoleptic quality of frozen instant face of the present invention is obviously better.
Affect the principal element of frozen instant face quality
1, flour
Flour is the main composition of frozen instant face, and the quality impact of the product confrontation frozen instant face of flour greatly.For guaranteeing the high-quality of frozen instant face, first-selected protein content is at 11-12.5%, good quality wheat powder that content of ashes is low.
2, production technology
Frozen instant face mainly passes through and the steps such as face, standing, pressure surface, tangent plane, cooling, snap frozen, and each production stage can affect the final quality of frozen instant face.In boiling face and being cooled to production the most directly, the technique relevant with noodles quality.Cooking time is not only relevant with noodles interior moisture content, and with the distribution correlation of the gradation of moisture.Boiling the temperature of face hot water is advisable with 90-99 ℃.The too high or too low distribution that all can affect the gradation of moisture in noodles of moisture.
3, quality improver
Owing to itself existing auxotrophy in flour, in frozen instant face process, can there is certain problem, the suitable quality improver that adds just can effectively address these problems.Flour product modifying agent can effectively improve the processing characteristics that dough is produced, and reduces the surface viscosity of dough, reduces and boils batter soup and strengthen the sense of noodles chewiness, is conducive to mechanical automation and produces, and can prevent age of starch.
4, the preservation of frozen instant face
The quality of frozen instant face keeps there is direct relation with product temperature, and product temperature is lower, and the speed that quality reduces is just slower.For the excellent bright quality of frozen instant face is not reduced, from the producer to consumer between the links of required experience all to maintain low product temperature, keep cold chain link, temperature is strict controlled in-18 ℃ of left and right.
The quality index of frozen instant face
Organoleptic indicator's (table 3) of frozen instant face
Table 3 organoleptic indicator
Quality index (table 4)
Table 4 quality index
Product sanitary index
Conclusion
Adopt method of the present invention, add sauce bag knowhow for many years, by method of freezing, can produce high-quality frozen instant face.Flower characters, production technology and quality improver are the key factors that affects frozen instant face quality.The refrigerated storage temperature of frozen instant face of the present invention is-18 ° of following preservations of C, and the shelf-life of frozen instant face can reach more than 1 year.
Claims (2)
1. a frozen instant face, is characterized in that: the raw material by following parts by weight forms: instant noodles cake 14-17 part, sauce bag 2-3 part, green vegetable bun 1-2 part; Wherein, described instant noodles cake comprises the raw material of following parts by weight: 15-25 parts, water, 45-55 parts of wheat flours, 5-10 parts of acetate starch, 1-2 parts, duck's egg, 1-2 parts of edible salts, 0.1-1 part of dietary alkali;
Wherein, the protein content of described wheat flour is at 11-12.5%; Content of ashes: in ash content≤0.7% of butt;
Described sauce bag comprises the raw material of following parts by weight: 5-15 parts of rapeseed oils, 2-4 parts of thick broad-bean sauce, 5-10 parts, beef, 15-20 parts, soup-stock, 5-10 parts of edible salts, 2-4 parts of white granulated sugars, 0.5-1 part of spice.
2. frozen instant face according to claim 1, is characterized in that: described green vegetable bun comprises the raw material of following parts by weight: sweet corn kernel 3-5 part, green soya bean 3-5 part, diced carrot 3-5 part, chive 1-3 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210269842.8A CN102771531B (en) | 2012-07-30 | 2012-07-30 | Frozen instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210269842.8A CN102771531B (en) | 2012-07-30 | 2012-07-30 | Frozen instant noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102771531A CN102771531A (en) | 2012-11-14 |
| CN102771531B true CN102771531B (en) | 2014-03-05 |
Family
ID=47116847
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210269842.8A Active CN102771531B (en) | 2012-07-30 | 2012-07-30 | Frozen instant noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102771531B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005294A (en) * | 2013-01-18 | 2013-04-03 | 河南工业大学 | Fresh-wet noodle color protecting method |
| CN103689027A (en) * | 2013-12-07 | 2014-04-02 | 颍上县管氏面制品有限公司 | Seafood mushroom nutritional flour and preparation method thereof |
| CN104824559A (en) * | 2015-04-16 | 2015-08-12 | 周琪 | Ready-to-eat beef noodles |
| CN105614681A (en) * | 2015-12-31 | 2016-06-01 | 安徽省三车节能科技有限公司 | Convenient flat noodles and preparing method thereof |
| CN105661315A (en) * | 2015-12-31 | 2016-06-15 | 安徽省三车节能科技有限公司 | Convenient flat noodles with efficacy of enriching calcium and preparation method of convenient flat noodles |
| CN107568575A (en) * | 2017-10-13 | 2018-01-12 | 江南大学 | A kind of quick-frozen oat flour of high-quality and its processing method |
| CN112715841A (en) * | 2020-12-25 | 2021-04-30 | 江苏和府餐饮管理有限公司 | Frozen noodles and preparation method thereof |
| CN114246296A (en) * | 2021-12-29 | 2022-03-29 | 中国农业科学院农产品加工研究所 | Special powder for clean label type frozen cooked noodles, frozen cooked noodles and preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1973670A (en) * | 2006-12-16 | 2007-06-06 | 张晋红 | Making process of hot blast dried instant noodles |
| CN101133749A (en) * | 2006-08-31 | 2008-03-05 | 农心株式会社 | Manufacturing method for extruding noodle |
| CN102396670A (en) * | 2011-11-17 | 2012-04-04 | 河南云鹤食品有限公司 | Frozen and cooked noodle capable of being heated through microwave |
-
2012
- 2012-07-30 CN CN201210269842.8A patent/CN102771531B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133749A (en) * | 2006-08-31 | 2008-03-05 | 农心株式会社 | Manufacturing method for extruding noodle |
| CN1973670A (en) * | 2006-12-16 | 2007-06-06 | 张晋红 | Making process of hot blast dried instant noodles |
| CN102396670A (en) * | 2011-11-17 | 2012-04-04 | 河南云鹤食品有限公司 | Frozen and cooked noodle capable of being heated through microwave |
Non-Patent Citations (2)
| Title |
|---|
| 淀粉对油炸方便面品质影响的研究;王善荣等;《食品科学》;20041130;第25卷(第11期);109,111 * |
| 王善荣等.淀粉对油炸方便面品质影响的研究.《食品科学》.2004,第25卷(第11期),109、111. |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102771531A (en) | 2012-11-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102771531B (en) | Frozen instant noodles | |
| CN107048188B (en) | A kind of quality-improving type frozen cooked face and its processing method | |
| CN103005397B (en) | Method for protecting color and crispness of ready-to-eat recuperation edible mushroom | |
| CN101411343A (en) | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same | |
| CN101779798A (en) | Method for making seasoned fried fish skin food | |
| CN102550633B (en) | Wrapper for sesame balls, sesame balls, and method for making sesame balls | |
| CN103875755B (en) | A kind of quick-freezing fresh-keeping deep-fried twisted dough sticks and preparation method thereof | |
| CN102894039A (en) | Fruit pie and making method thereof | |
| CN102613488A (en) | Additive capable of improving quality of quick-freezing fresh-keeping rice noodles as well as preparation method and applications thereof | |
| CN102228199A (en) | Rice dumpling | |
| Kulkarni et al. | Production and use of raw potato flour in Mauritian traditional foods | |
| CN102652555B (en) | Quick-freezing pumpkin pie and preparation method thereof | |
| CN102224911A (en) | Processing method of leisure food | |
| CN102771529B (en) | Flour for frozen chafing dish noodles and frozen chafing dish noodles | |
| CN102228273A (en) | Chopped chili pepper vinegar-pepper instant silk noodles and processing method thereof | |
| CN104542809A (en) | Crisp pieces made from wheat flour and production process of crisp pieces | |
| CN105192563A (en) | Potato flour-containing fresh noodle, and making method and fresh keeping method thereof | |
| CN102652551A (en) | Stuffing of cooked wheaten food and preparation method thereof | |
| CN104430804A (en) | Making method of quick-frozen nori squid stripes | |
| CN104605419A (en) | Tomato sour soup-flavored sheet pasta with Guizhou sour soup flavor, and processing method thereof | |
| CN107568303A (en) | A kind of quick-frozen semi-finished product deep-fried twisted dough sticks and its processing method containing potato full-powder | |
| CN110584042A (en) | Mashed potato preparation method and mashed potato | |
| CN105685171A (en) | Rice flour cookie made from potatoes and processing method thereof | |
| JP4918157B1 (en) | Process for producing cooked fruits and vegetables and cooked fruits and vegetables | |
| CN103932268A (en) | Trachypenaeus curvirostris prepared food and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PP01 | Preservation of patent right | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20190905 Granted publication date: 20140305 |
|
| PD01 | Discharge of preservation of patent | ||
| PD01 | Discharge of preservation of patent |
Date of cancellation: 20220905 Granted publication date: 20140305 |
|
| PP01 | Preservation of patent right | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20220905 Granted publication date: 20140305 |