CN103120282A - Preparation method of camellia oil instant noodles - Google Patents
Preparation method of camellia oil instant noodles Download PDFInfo
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Abstract
The invention discloses a preparation method of camellia oil instant noodles. The preparation method is characterized by adopting a non-frying production process for producing oil-containing product, and the production process uses high-gluten wheat flour as main raw material, and comprises the following steps of: adding water to prepare dough, curing, calendaring, slitting, cooking, cutting and folding to prepare a cooked noodles block, drying by hot air at 110-130 DEG.C until the water content is not more than 15% (by weight), spraying camellia oil containing monoglyceride to the noodles block, trickling oil, drying for 30-60s by hot air at 140-160 DEG.C, cooling, adding a seasoning bag, and packing to obtain the instant noodles finished product. The camellia oil instant noodles obtained by adopting the method disclosed by the invention is excellent in flavor and texture and good in stability, the oil content is not more than 4%(by weight), the contained grease has high unsaturated fatty acid content, the inherent smell, taste and functionality of the camellia oil are preserved, and the camellia oil instant noodles is a nutritional instant food.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of instant noodles and preparation method thereof.
Background technology
Instant noodles claim again bubble face, cup face, fast ripe, the instant noodles, instant noodles, and south is commonly referred to as a bowl face, and Hong Kong is referred to as doll instant noodles, are a kind ofly can be blanched edible flour-made food with hot water within the short time.The first bag instant noodles were since Japan is born in the world since 1958, and instant noodles are popularized rapidly in worldwide and promoted, and have become important emergency materials and popular current consumption product at present.The global marketing amount of instant noodles in 2007 is approximately 98,000,000,000 bags, average every human consumption 15 bags in the whole world.The maximum country of present consumption instant noodles is China, is followed successively by thereafter Indonesia, Japan and the U.S..Especially along with the development of society, people's rhythm of life is constantly accelerated, and instant food develops rapidly, becomes the important industry of food industry.Data show, China's instant noodles industry total output in 2011 is 48,000,000,000 bags, account for half of global instant noodles market.
In the kind of instant noodles, the ratio that accounts for take fried instant noodle is as maximum, and occupation rate of market is more than 90%.Palm oil is plain because of its taste, good stability, not perishable generation rancidity, be widely used in the production of instant noodles, but palmitic saturated fatty acid content is higher, and saturated fatty acid has the angiosclerotic characteristics of aggravation, and the oil content of instant noodles is also higher, average every part of contained grease is in the 16%-18% left and right, and is a large amount of edible totally unfavorable to health.In recent years, non-fried instant noodles are also arranged, what adopt is the technology production of heated-air drying, the product fat content is very low, good stability, and very close with fried instant noodle at aspects such as product appearance, rehydration times, but when the consumption experience that the consumer pays close attention to, aspect local flavor, mouthfeel or with some gap of fried instant noodle, do not reach some consumer's requirement.
In recent years, along with the enhancing of consumer health's consciousness, the instant noodles industry is convenient by paying attention to by beginning, delicious food develops into present concern nutrition and safety, and kind and the intake of taking in grease are day by day paid close attention to, and progressively has influence on consumer's consumption pattern.
Camellia oil obtains from Theaceae tea oil tree seed, tea oil tree is grown under the natural environment of mountain area, " three wastes " away from the city pollute, seldom use chemical fertilizer, agricultural chemicals in growth course, from blooming to fruit maturation 1 year, exhaust natural nutrient, nutritious, the camellia oil that extracts from Seed of Camellia oleifera has very high nutritive value and health care, is the safety and Health edible oil." wooden careless detailed outline " record: " tea oil is cooler, and the effect of cool blood, hemostasis, heat-clearing, detoxifcation is arranged, and cures mainly liver blood loss, horse fore-telling worm, beneficial stomach, makes eye bright ".Put down in writing according to " Chinese Medicine voluminous dictionary ", tea oil is not only nutritious, also has important medical value, can strengthen blood vessel elasticity and toughness, delay atherosclerotic, increase the stomach absorption function, promote endocrine body of gland hormone secretion, the fore-telling of control nervous function is fallen, and improves the effects such as body immunity.Long-term edible camellia oil has the effects such as prevention cardiovascula arteriosclerosis, hypotensive, reducing blood lipid, anti-hepatitis, cancer-resisting.Do not contain the human harmful substances such as aflatoxin, erucic acid, gossypol in camellia oil, be rich in natural VA, VD, VE, VK, carrotene, and the multiple oxidation-resistant active ingredient such as Tea Polyphenols, squalene, have good oxidation stability and heat endurance, have purposes widely in food processing.
But camellia oil mainly is comprised of triglyceride, and during its aliphatic acid forms, monounsaturated oleic acid accounts for 80% left and right.Camellia oil significantly different from the palm oil ingredient, physicochemical properties are also different, if be used for preparing fried instant noodle, have the more technical barrier that is difficult to overcome, at present not about adopting the correlative study report of easy to prepare of camellia oil.
Summary of the invention
An object of the present invention is the technical deficiency for existing fried instant noodle existence, a kind of preparation method of camellia oil instant noodle is provided, what it is characterized in that adopting is the non-fried production technology of product oil-containing, be about to this functional grease of camellia oil and be incorporated in the non-fried instant noodle product, overcome again the resulting instant noodles of conventional hot-air drying technology in the deficiency of the aspects such as mouthfeel, local flavor.
Another object of the present invention is to provide described method and prepares the better camellia oil instant noodle of flavor taste.The camellia oil instant noodle mouthfeel that adopts preparation method of the present invention to prepare is good, and local flavor is good, good stability, oil content is low, and the grease-contained unsaturated fatty acid content of institute is high, has kept again intrinsic smell and the flavour and functional of camellia oil, is a kind of nutrient instant food.
Purpose of the present invention is achieved by the following technical programs:
A kind of preparation method of camellia oil instant noodle is provided, it is characterized in that take high muscle wheat flour as primary raw material, water modulation dough, slaking, calendering, slitting, boiling, cutting are folding prepares ripe piece through adding, ripe piece through 110～130 ℃ of heated-air dryings to water content≤15%(weight) after, to face piece spray camellia oil, use 140～160 ℃ of heated-air dryings 30～60 seconds after draining again, add the seasoning bag after cooling, packing namely gets the instant noodles finished product.
Above-mentioned preparation method, the making of instant noodles face piece can be carried out with reference to the preparation method of the existing noodles of conveniently looking familiar;
Above-mentioned preparation method, it is characterized in that ripe piece through 110～130 ℃ of heated-air dryings to water content≤12%(weight).
Above-mentioned preparation method is characterized in that described to be the camellia oil that nebulizes to face piece spray camellia oil spray simultaneously to face piece two sides, and 130～150 ℃ of oil temperatures, the oil content of face piece are controlled at≤4%(weight).
Above-mentioned preparation method is characterized in that the described camellia oil that contains monoglyceride refers to contain abundant dissolving and homodisperse 0.5～1.5%(camellia oil weight) camellia oil of monoglyceride.
Above-mentioned preparation method is characterized in that described monoglyceride is stearic acid monoglycerides or oleic acid monoglyceride.
Above-mentioned preparation method uses 140～160 ℃ of heated-air dryings 40～50 seconds again after it is characterized in that draining, add the seasoning bag after cooling, and packing namely gets the instant noodles finished product.
Above-mentioned preparation method is characterized in that resulting camellia oil instant noodle finished product oil content≤4%(weight), water content≤8%(weight).
Traditional non-fried instant noodle, what adopt is the explained hereafter of heated-air drying, although the product fat content is very low, also very close with fried instant noodle at aspects such as product appearance, rehydration times, but aspect local flavor, mouthfeel or with some gap of fried instant noodle, do not reach some consumer's requirement.preparation method of the present invention, what it is characterized in that adopting is the non-fried production technology of product oil-containing, namely adopt the two-part heated-air drying, most of moisture in first adopting relatively in the hot-air seasoning face piece of temperature, then spray a certain amount of camellia oil, adopt again in hot blast short time of relatively-high temperature the moisture in the face piece is dried to product requirement, composition in this process in grease and face piece interacts under hot conditions, generation is similar to fried instant noodle mouthfeel and local flavor, the method both had been incorporated into this functional grease of camellia oil in the non-fried instant noodle product, guaranteed to contain unrighted acid camellia oil stable of high-load, the resulting instant noodles of conventional hot-air drying technology have been overcome again in mouthfeel, the deficiency of the aspects such as local flavor.and find after deliberation, add a certain amount of monoglyceride in camellia oil, the instant noodles that adopt above-mentioned method to obtain are surperficial golden yellow smooth, quality homogeneous intensity is high, rehydration time is fast, has more excellent mouthfeel, this may be the adding of monoglyceride that has the hydrophilic and oleophilic performance concurrently, be conducive to the high camellia oil of degree of unsaturation and the protein in flour, the interactions such as moisture, form more stable, the structure of homogeneous, be conducive to noodles and form relatively high intensity, and form more homogeneous, smooth outward appearance, rehydration is fast and kept flour and the good local flavor of camellia oil, more the consumer accepts thus.
The camellia oil instant noodle that adopts the inventive method to obtain has good local flavor and quality, oil content≤4%(weight), good stability, and the grease-contained unsaturated fatty acid content of institute is high, having kept again intrinsic smell and the flavour and functional of camellia oil, is a kind of nutrient instant food that has market prospects.
The present invention compared with prior art, its beneficial effect is:
(1) preparation method of camellia oil instant noodle of the present invention, what adopt is the non-fried production technology of product oil-containing, both this functional grease of camellia oil had been incorporated in the non-fried instant noodle product, guaranteed to contain unrighted acid camellia oil oxidation-stabilized of high-load, overcome again the resulting instant noodles of conventional hot-air drying technology in the deficiency of the aspects such as mouthfeel, local flavor, provide creationary new technology for convenience of the face industry.
(2) add a certain amount of monoglyceride in camellia oil, can promote the interactions such as camellia oil that degree of unsaturation is high and the protein in flour, moisture, form structure more stable, homogeneous, resulting instant noodles product more consumer is accepted.
(3) camellia oil instant noodle for preparing of the present invention, have good local flavor and quality, oil content≤4%(weight), good stability, and the grease-contained unsaturated fatty acid content of institute is very high, having kept again intrinsic smell and the flavour and functional of camellia oil, is a kind of nutrient instant food, is the upgrading of existing instant noodles product.
(4) technique of the present invention is simple, processing ease, and promotional value is high.
The specific embodiment
For introducing in detail enforcement of the present invention, be listed below embodiment, but protection scope of the present invention is not subjected to the restriction of the following example, in described embodiment, except specifying, all percentages are all by weight.
Embodiment 1
take high muscle wheat flour as primary raw material, by adding suitable quantity of water modulation dough, slaking, calendering, slitting, boiling, after cutting is folding, obtain ripe noodles face piece (with reference to the preparation method of existing instant noodles face piece), get the face piece 120 ℃ of heated-air dryings to water content≤15%(weight) after, the camellia oil that contains monoglyceride to face piece spray is (commercial, first add oil to weigh 1% stearic acid monoglycerides, fully dissolve and stir), camellia oil nebulizes and sprays simultaneously to face piece two sides, 130 ℃ of oil temperatures, and the oil content of face piece is controlled at≤4%(weight), use again 160 ℃ of heated-air dryings 40 seconds after draining, add the seasoning bag after cooling, packing namely gets instant noodles finished product 1.
Embodiment 2
take high muscle wheat flour as primary raw material, by adding suitable quantity of water modulation dough, slaking, calendering, slitting, boiling, after cutting is folding, obtain ripe noodles face piece (with reference to the preparation method of existing instant noodles face piece), get the face piece 110 ℃ of heated-air dryings to water content≤13%(weight) after, the camellia oil that contains monoglyceride to face piece spray is (commercial, first add oil to weigh 0.5% stearic acid monoglycerides, fully dissolve and stir), camellia oil nebulizes and sprays to instant noodles face piece, 150 ℃ of oil temperatures, and the oil content of face piece is controlled at≤3%(weight), use again 140 ℃ of heated-air dryings 60 seconds after draining, add the seasoning bag after cooling, packing namely gets instant noodles finished product 2.
Embodiment 3
take high muscle wheat flour as primary raw material, by adding suitable quantity of water modulation dough, slaking, calendering, slitting, boiling, after cutting is folding, obtain ripe noodles face piece (with reference to the preparation method of existing instant noodles face piece), get the face piece 130 ℃ of heated-air dryings to water content≤12%(weight) after, the camellia oil that contains monoglyceride to face piece spray is (commercial, first add oil to weigh 1.5% oleic acid monoglyceride, fully dissolve and stir), camellia oil nebulizes and sprays simultaneously to face piece two sides, 140 ℃ of oil temperatures, and the oil content of face piece is controlled at≤4%(weight), use again 150 ℃ of heated-air dryings 50 seconds after draining, add the seasoning bag after cooling, packing namely gets instant noodles finished product 3.
The comparative example 1
Take high muscle wheat flour as primary raw material, by add suitable quantity of water modulation dough, slaking, calendering, slitting, boiling, cutting folding after, obtain ripe noodles face piece (with reference to the preparation method of existing instant noodles face piece), get the face piece in the fried special oil (palm oil) of 160 ℃ fried 2 minutes, drain and add the seasoning bag after cooling, packing namely gets instant noodles finished product 4.
The comparative example 2
take high muscle wheat flour as primary raw material, by adding suitable quantity of water modulation dough, slaking, calendering, slitting, boiling, after cutting is folding, obtain ripe noodles face piece (with reference to the preparation method of existing instant noodles face piece), get the face piece 120 ℃ of heated-air dryings to water content≤15%(weight) after, to face piece spray camellia oil (commercial), camellia oil nebulizes and sprays simultaneously to face piece two sides, 130 ℃ of oil temperatures, and the oil content of face piece is controlled at≤4%(weight), use again 160 ℃ of heated-air dryings 40 seconds after draining, add the seasoning bag after cooling, packing namely gets instant noodles finished product 5.
The comparative example 3
Take high muscle wheat flour as primary raw material, by add suitable quantity of water modulation dough, slaking, calendering, slitting, boiling, cutting folding after, obtain ripe noodles face piece, get the face piece 110 ℃ of-130 ℃ of heated-air dryings to water content≤10%(weight) after (with reference to the preparation method of existing non-fried hot blast dried instant noodles face piece), add the seasoning bag after cooling, packing namely gets instant noodles finished product 6.
Measure respectively water content and the oil content of instant noodles finished product, result is as shown in table 1, and the instant noodles product after packing simultaneously is placed in room temperature storage, and acid value, POV value, the boiling water rehydration time of easy to detect of regularly taking a sample the results are shown in Table shown in 2.
The impact of the different frying temperatures of table 1 camellia oil on the instant noodles index of quality
| Instant noodles | Instant noodles 1 | Instant noodles 2 | Instant noodles 3 | Instant noodles 4 | Instant noodles 5 | Instant noodles 6 |
| Oil content, % | 3.6 | 2.8 | 3.7 | 21.5 | 3.7 | 0.56% |
| Water content, % | 7.2 | 7.5 | 6.6 | 6.8 | 7.0 | 7.3 |
The storage quality of table 2 camellia oil and palm oil fried instant noodle
Local flavor and quality to the instant noodles after rehydration (placing equally the sample of 1 month) are estimated, and evaluation method is: use 8 experts, the instant noodles according to following judgment criteria after to the boiling water rehydration are estimated marking, results averaged.That estimates the results are shown in Table 3.
Judgment criteria:
The local flavor of instant noodles after the boiling water rehydration:
9～10 minutes: have the intrinsic flavour of flour and camellia oil, and whole local flavor is very good;
7～8 minutes: can perceive flour fragrance, substantially without the taste of grease deterioration, and whole excellent flavor;
5～6 minutes: slightly perceive flour fragrance, can perceive the spoiled taste of grease but still can accept;
1～4 minute: discover less than flour fragrance, can perceive grease deterioration taste beastly.
The quality of instant noodles after the boiling water rehydration:
9～10 minutes: the very smooth homogeneous in noodles surface, and mouthfeel smooth, certain toughness arranged;
7～8 minutes: the noodles smooth surface, basic homogeneous, and mouthfeel is a bit smooth, flexible;
5～6 minutes: the noodles surfaces can be said to be smooth, and mouthfeel is softer, and was not tasty and refreshing;
1～4 minute: the noodles rough surface was rough, and mouthfeel is very soft.
The impression evaluation of instant noodles after table 3 rehydration
| Instant noodles | Instant noodles 1 | Instant noodles 2 | Instant noodles 3 | Instant noodles 4 | Instant noodles 5 | Instant noodles 6 |
| Local flavor after rehydration | 9.0 | 8.8 | 9.3 | 7.1 | 7.8 | 7.0 |
| Quality after rehydration | 9.2 | 8.7 | 9.5 | 7.5 | 8.1 | 7.3 |
The above is only part embodiment of the present invention, is not the present invention is done any pro forma restriction; The those of ordinary skill of all industry all can be implemented the present invention program by the above; But, all technical staff who is familiar with the industry, within not breaking away from the technical solution of the present invention scope, when utilizing the disclosed above technology contents, and some equivalent variations of adjusting, modifying and develop of making is equivalent embodiment of the present invention, simultaneously, the adjustment of any equivalent variations that all essence technology according to the present invention have been done above embodiment, modify with differentiation etc., all still belong in the scope of technical scheme of the present invention.
Claims (7)
1. the preparation method of the non-fried camellia oil instant noodle of low oil-containing, it is characterized in that take high muscle wheat flour as primary raw material, water modulation dough, slaking, calendering, slitting, boiling, cutting are folding prepares ripe piece through adding, ripe piece through 110～130 ℃ of heated-air dryings to water content≤15%(weight) after, the camellia oil that contains monoglyceride to face piece spray, use 140～160 ℃ of heated-air dryings 30～60 seconds after draining again, add the seasoning bag after cooling, packing namely gets the instant noodles finished product.
2. preparation method according to claim 1, it is characterized in that ripe piece through 110～130 ℃ of heated-air dryings to water content≤12%(weight).
3. preparation method according to claim 1 is characterized in that described to be the camellia oil that nebulizes to face piece spray camellia oil spray simultaneously to face piece two sides, and 130～150 ℃ of oil temperatures, the oil content of face piece are controlled at≤4%(weight).
4. preparation method according to claim 1 is characterized in that the described camellia oil that contains monoglyceride refers to contain abundant dissolving and homodisperse 0.5～1.5%(camellia oil weight) camellia oil of monoglyceride.
5. preparation method according to claim 4, is characterized in that described monoglyceride is stearic acid monoglycerides or oleic acid monoglyceride.
6. preparation method according to claim 1, use 140～160 ℃ of heated-air dryings 40～50 seconds again after it is characterized in that draining, and adds the seasoning bag after cooling, and packing namely gets the instant noodles finished product.
7. according to claim 1～6 described preparation methods, is characterized in that resulting camellia oil instant noodle finished product oil content≤4%(weight), water content≤8%(weight).
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109430749A (en) * | 2018-09-21 | 2019-03-08 | 恩施徕福硒业有限公司 | A kind of production method that selenium-enriched fruit and vegetable is crisp |
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