CN102919688A - Preparation method of frozen noodles added with food microemulsion - Google Patents

Abstract

The invention relates to a preparation method of frozen noodles added with food microemulsion. The preparation method is characterized by comprising the following steps of: weighing 100g of flour, 30g of distilled water, 1g of iodized salt, 0.1g of sodium carbonate decahydrate and 0.3g of microemulsion, and stirring for 12min; pouring made dough into a clean self-sealing bag, and standing and curing for 20min; pressing cured dough into flour tapes by a noodle press, and continuously rolling three time to finally obtain flour tapes with the thickness of 1.1mm; afterwards cutting the flour tapes into wide noodles with the width of 3.4mm through a noodle cutting machine, and picking out incomplete noodles; steaming the prepared uncooked noodles for later use in a steamer for 6min, then boiling the noodles in boiling water until white lines in the centers of the noodles just disappear, quickly fishing out the noodles by using a colander, cooling the noodles with distilled water for 30s, draining and putting the cooled noodles into the self-sealing bag, putting the self-sealing bag into a square box and quickly freezing at -40 DEG C for 15min, taking out the square box, and refrigerate the square box in an environment at -18 DEG C for later use.

Description

A kind of preparation method who adds the frozen noodle of food microemulsion

Technical field

The present invention relates to a kind of production method of frozen noodle, particularly utilize and add the preparation method that the food microemulsion is produced frozen noodle, belong to food processing technology field.

Background technology

Noodles are special rabbit meat, and apart from the history in modern existing more than 2,000 year, it was made simple, instant and smoothly good to eatly liked by the north of China people with it.Continuous quickening along with rhythm of life, instant noodles have been played the part of more and more important role gradually in people's life, but along with improving constantly of people's living standard and nutrition consciousness, some shortcomings of fried instant noodle: unbalanced such as nutrition, grease, protein, carbohydrate proportion are seriously lacked of proper care, the harmful effect that grease oxidation rancid produces human body, thereby and in the palm oil since saturated fat artery sclerosis and cardiovascular disease that hyper acid causes more and more be subject to people's attention.Therefore, the dietary requirements that consumers in general day by day promote obviously can not be satisfied in the market that only is full of with fried instant noodle or simple and convenient food.And a kind of as instant noodles of frozen noodle not only has the fast food of fried instant noodle, also has fried instant noodle not available mouthfeel and health near the ordinary student wetted surface.

Frozen noodle is through boiling or freezing after the noodles moulding of boiling, be the noodle food of storage and sale under-18 ℃ and the following quick-frozen condition in temperature.Because noodles need when freezing fast by " maximum ice crystal generates humidity province (usually between-1 ℃ ~-5 ℃) ", to reduce the volume of crystal ice granule, be damaged with the tissue of avoiding noodles, thereby make noodles can keep more good mouthfeel and characteristic.

Microemulsion is as a kind of thermodynamically stable system, has the performances such as emulsification that ultralow interfacial tension and surfactant have, solubilising, dispersion, foaming, lubricated and flexibility, is suitable for the quality guarantee of frozen noodle.Be applied in the production process of frozen noodle, will make noodles in during frozen storage, possess better cryoprotective effects, thereby the quality of frozen noodle and mouthfeel are improved significantly.

Summary of the invention

The objective of the invention is the food-grade microemulsion is used for the preparation of frozen noodle, to improve the quality of frozen noodle.

Purpose of the present invention can realize by following technique measures:

Preparation method's step of the frozen noodle of interpolation food microemulsion of the present invention is as follows:

A, preparation microemulsion:

Get peanut oil 1g, composite emulsifier 8-10g, propane diols 0.8-1.5g places container, adds 15-30mL water under the condition that stirs, until the liquid transparent and homogeneous obtains microemulsion; Described composite emulsifier forms (weight ratio) by glyceryl monolaurate 33-35%, stearoyl lactate 33-35%, sucrose fatty ester 30-34%;

B, take by weighing 100g flour, 30g distilled water, 1g iodized salt, 0.1g dietary alkali face, add the microemulsion of the 0.3-0.7% of flour weight, pour in the mixer, stir 12-15min;

C, the resulting face wadding of becoming reconciled of step b is poured in the container, under airtight state, left standstill slaking 15-20min;

D, pour the face after slaking wadding into oodle maker and be pressed into and wear, and carry out continuously three calenderings, it is wearing of 2.0mm that for the first time calendering obtains thickness, and it is wearing of 1.6mm that for the second time calendering obtains thickness, and obtaining at last thickness is wearing of 1.1mm; To wear afterwards by carrying out slitting on the noodle cutter, obtain the noodles of face width 3.4mm, and choose and pick incomplete noodles;

E, for subsequent use living noodles that steps d is made are put into steamer and are steamed 4-8min, and then put into boiling water and boil and pull noodles out with strainer rapidly when just disappearing to noodles center white line and put into distilled water and cool off 20-30s, to cool off good noodles after draining and put into figurate box, put into refrigerator, at-40 ℃ of lower snap frozen 10-20min, take out, place-18 ℃ of lower refrigerations, namely obtain frozen noodle; Need to take out when edible, need not to thaw, directly put into boiling water and boil 2-5min and get final product.

Beneficial effect of the present invention is as follows: the frozen noodle of the present invention's preparation has fine qualities, and sensory evaluation scores, color and luster and texture quality all increase than common frozen noodle, and the noodles dissolution rate is lower, and the shelf-life is longer.

Description of drawings

Fig. 1 is process chart of the present invention.

Fig. 2 is frozen noodle storage character figure.

The specific embodiment

The present invention is further described below with reference to embodiment (accompanying drawing):

Embodiment 1:

A, preparation microemulsion: get peanut oil 1g, composite emulsifier 8g(glyceryl monolaurate 2.7g, stearoyl lactate 2.7g, sucrose fatty ester 2.5g), propane diols 1g places beaker, and stirring adds water and makes microemulsion;

B, take by weighing 100g flour, 30g distilled water, 1g iodized salt, 0.1g dietary alkali face, and the microemulsion of 0.3g, 12min stirred; The face wadding of having become reconciled is poured in the clean valve bag, left standstill slaking 20min; Pour the face after slaking wadding into oodle maker and be pressed into and wear, and carry out continuously three calenderings, it is wearing of 2.0mm that for the first time calendering obtains thickness, and it is wearing of 1.6mm that for the second time calendering obtains thickness, and obtaining at last thickness is wearing of 1.1mm; To wear afterwards by carrying out slitting on the noodle cutter, obtain the noodles of face width 3.4mm, and choose and pick incomplete noodles; The above-mentioned for subsequent use living noodles that make are put into steamer steam 6min, and then put into boiling water and boil and pull noodles out with strainer rapidly when just disappearing to noodles center white line and put into distilled water and cool off 30s, to cool off good noodles after draining and put into square box, at-40 ℃ of lower snap frozen 15min, take out, place-18 ℃ of lower refrigerations for subsequent use; Take out when needing to eat, need not to thaw, directly put into boiling water and boil 3min(referring to Fig. 1).

The prepared product of this embodiment after one month, boils rear finished product dissolution rate less-18 ℃ of lower refrigerations, and noodle color is milky white, and mouthfeel is near new fresh noodle.

Embodiment 2

A, preparation microemulsion: get peanut oil 1g, composite emulsifier 10g(glyceryl monolaurate 3.2g, stearoyl lactate 3.2g, sucrose fatty ester 3g), propane diols 1.5g places beaker, and stirring adds water and makes microemulsion;

The difference of the step b of b, this step and embodiment 1 is: the addition of described microemulsion is the 0.5%(0.5g/100g flour of flour weight).

The prepared product of this embodiment after one month, boils rear finished product dissolution rate less-18 ℃ of lower cold storage, and noodle color is milky white, good springiness, and mouthfeel is as good as with new fresh noodle, and organoleptic quality obviously is better than not adding the frozen noodle of microemulsion.This method prepares frozen noodle product (sample) and sees Fig. 2 with common frozen noodle product (blank) contrast photo.

Claims (1)

1. preparation method who adds the frozen noodle of food microemulsion, it is characterized in that: described preparation method's step is as follows:

A, preparation microemulsion:

Get peanut oil 1g, composite emulsifier 8-10g, propane diols 0.8-1.5g places container, adds 15-30mL water under the condition that stirs, until the liquid transparent and homogeneous obtains microemulsion; Described composite emulsifier forms (weight ratio) by glyceryl monolaurate 33-35%, stearoyl lactate 33-35%, sucrose fatty ester 30-34%;

B, take by weighing 100g flour, 30g distilled water, 1g iodized salt, 0.1g dietary alkali face, add the microemulsion of the 0.3-0.7% of flour weight, pour in the mixer, stir 12-15min;

C, the resulting face wadding of becoming reconciled of step b is poured in the container, left standstill slaking 15-20min;

D, pour the face after slaking wadding into oodle maker and be pressed into and wear, and carry out continuously three calenderings, obtaining thickness is wearing of 1.1mm; To wear afterwards by carrying out slitting on the noodle cutter, choose picking incomplete noodles;

E, for subsequent use living noodles that steps d is made are put into steamer and are steamed 4-8min, and then put into boiling water and boil and pull noodles out with strainer rapidly when just disappearing to noodles center white line and put into distilled water and cool off 20-30s, to cool off good noodles after draining and put into figurate box, put into refrigerator, at-40 ℃ of lower snap frozen 10-20min, take out, place-18 ℃ of lower refrigerations, namely obtain frozen noodle; Need to take out when edible, need not to thaw, directly put into boiling water and boil 2-5min and get final product.

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