CN103120282B - Preparation method of camellia oil instant noodles - Google Patents
Preparation method of camellia oil instant noodles Download PDFInfo
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- CN103120282B CN103120282B CN201310079757XA CN201310079757A CN103120282B CN 103120282 B CN103120282 B CN 103120282B CN 201310079757X A CN201310079757X A CN 201310079757XA CN 201310079757 A CN201310079757 A CN 201310079757A CN 103120282 B CN103120282 B CN 103120282B
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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 within the short time, with hot water, be blanched edible flour-made food.Since 1958, the first bag instant noodles were since Japan is born in the world, and instant noodles are popularized rapidly and promoted in worldwide, 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 instant noodles of consumption at present is China, is followed successively by thereafter Indonesia, Japan and the U.S..Especially along with social development, people's rhythm of life is constantly accelerated, and instant food develops rapidly, becomes the important industry of food industry.The data demonstration, China's instant noodles industry total output in 2011 is 48,000,000,000 bags, accounts for half of global instant noodles market.
In the kind of instant noodles, the ratio that the fried instant noodle of take accounts for 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, 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, 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 during the consumption experience of paying close attention to the consumer, 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 focusing on by starting, delicious food develops into current 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 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 extracted 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, removing toxic substances is arranged, and cures mainly liver blood loss, horse fore-telling worm, beneficial stomach, improving eyesight ".According to " Chinese Medicine voluminous dictionary ", put down in writing, tea oil is not only nutritious, also there is 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, have 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, there is good oxidation stability and heat endurance, there is purposes widely in food processing.
But camellia oil mainly is comprised of triglyceride, 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 existed for existing fried instant noodle, a kind of preparation method of camellia oil instant noodle is provided, what it is characterized in that employing 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 deficiency of the resulting instant noodles of conventional hot-air drying technology at aspects such as mouthfeel, local flavors.
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 unsaturated fatty acid content of contained grease is high, retained again intrinsic smell and the flavour and functional of camellia oil, be 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 that high muscle wheat flour is primary raw material, through adding, water modulation dough, slaking, calendering, slitting, boiling, cutting are folding prepares ripe piece, ripe piece through 110～130 ℃ of heated-air dryings to water content≤15%(weight) after, to face piece spray camellia oil, use again 140～160 ℃ of heated-air dryings 30～60 seconds after draining, add the seasoning bag after cooling, pack and obtain 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, it is characterized in that described is that the camellia oil nebulized sprays to face piece two sides simultaneously to face piece spray camellia oil, 130～150 ℃ of oil temperatures, be controlled at≤4%(of the oil content of face piece weight).
Above-mentioned preparation method, it is characterized in that the described camellia oil that contains monoglyceride refers to contains abundant dissolving homodisperse monoglyceride, and monoglyceride accounts for 0.5～1.5% of camellia oil gross weight.
Above-mentioned preparation method, is characterized in that described monoglyceride is stearic acid monoglycerides or oleic acid monoglyceride.
Above-mentioned preparation method, use 140～160 ℃ of heated-air dryings 40～50 seconds again after it is characterized in that draining, add the seasoning bag after cooling, packs and obtain 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 employing is the non-fried production technology of product oil-containing, 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 stable containing the unrighted acid camellia oil 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 surface that adopts above-mentioned method to obtain is golden yellow smooth, quality homogeneous intensity is high, rehydration time is fast, there is more excellent mouthfeel, this may be the adding of monoglyceride that has the hydrophilic and oleophilic performance concurrently, be conducive to camellia oil that degree of unsaturation is high 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 retained 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 unsaturated fatty acid content of contained grease is high, having retained again intrinsic smell and the flavour and functional of camellia oil, is a kind of nutrient instant food that has market prospects.
Compared with prior art, its beneficial effect is in the present invention:
(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 oxidation-stabilized containing the unrighted acid camellia oil of high-load, overcome again the deficiency of the resulting instant noodles of conventional hot-air drying technology at aspects such as mouthfeel, local flavors, for convenience of the face industry, provide creationary new technology.
(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 that the present invention prepares, there is good local flavor and quality, oil content≤4%(weight), good stability, and the unsaturated fatty acid content of contained grease is very high, having retained 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 subject to the restriction of the following example, in described embodiment, except special instruction, all percentage is all by weight.
Embodiment 1
The high muscle wheat flour of take is 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, (commercial containing the camellia oil of monoglyceride to face piece spray, first add oil to weigh 1% stearic acid monoglycerides, fully dissolve and stir), camellia oil nebulizes and sprays to face piece two sides simultaneously, 130 ℃ of oil temperatures, and be controlled at≤4%(of the oil content of face piece weight), use again 160 ℃ of heated-air dryings 40 seconds after draining, add the seasoning bag after cooling, pack and obtain instant noodles finished product 1.
Embodiment 2
The high muscle wheat flour of take is 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, (commercial containing the camellia oil of monoglyceride to face piece spray, 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 be controlled at≤3%(of the oil content of face piece weight), use again 140 ℃ of heated-air dryings 60 seconds after draining, add the seasoning bag after cooling, pack and obtain instant noodles finished product 2.
Embodiment 3
The high muscle wheat flour of take is 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, (commercial containing the camellia oil of monoglyceride to face piece spray, first add oil to weigh 1.5% oleic acid monoglyceride, fully dissolve and stir), camellia oil nebulizes and sprays to face piece two sides simultaneously, 140 ℃ of oil temperatures, and be controlled at≤4%(of the oil content of face piece weight), use again 150 ℃ of heated-air dryings 50 seconds after draining, add the seasoning bag after cooling, pack and obtain instant noodles finished product 3.
The comparative example 1
The high muscle wheat flour of take is 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 after cooling and add the seasoning bag, pack and obtain instant noodles finished product 4.
The comparative example 2
The high muscle wheat flour of take is 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 to face piece two sides simultaneously, 130 ℃ of oil temperatures, and be controlled at≤4%(of the oil content of face piece weight), use again 160 ℃ of heated-air dryings 40 seconds after draining, add the seasoning bag after cooling, pack and obtain instant noodles finished product 5.
The comparative example 3
The high muscle wheat flour of take is 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, pack and obtain 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, the instant noodles product after packing is placed in to room temperature storage simultaneously, regularly samples acid value, POV value, the boiling water rehydration time of easy to detect, 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: there is 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 surface can be said to be smooth, and mouthfeel is softer, not tasty and refreshing;
1～4 minute: the noodles rough surface was rough, and mouthfeel is very soft.
The perception 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 foregoing is only part embodiment of the present invention, not the present invention is done to any pro forma restriction; The those of ordinary skill of all industry, all can implement 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, modification and differentiation etc., all still belong in the scope of technical scheme of the present invention.
Claims (2)
1. the preparation method of the non-fried camellia oil instant noodle of low oil-containing, it is characterized in that take that high muscle wheat flour is primary raw material, through adding, water modulation dough, slaking, calendering, slitting, boiling, cutting are folding prepares ripe piece, 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 again 140～160 ℃ of heated-air dryings 30～60 seconds after draining, add the seasoning bag after cooling, pack and obtain 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, it is characterized in that described is that the camellia oil nebulized sprays to face piece two sides simultaneously to face piece spray camellia oil, 130～150 ℃ of oil temperatures, be controlled at≤4%(of the oil content of face piece weight).
4. preparation method according to claim 1, it is characterized in that the described camellia oil that contains monoglyceride refers to contains abundant dissolving homodisperse monoglyceride, and monoglyceride accounts for 0.5～1.5% of camellia oil gross weight.
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, packs and obtain the instant noodles finished product.
7. preparation method according to claim 1, is characterized in that resulting camellia oil instant noodle finished product oil content≤4%(weight), water content≤8%(weight).
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| CN2298670Y (en) * | 1997-04-04 | 1998-12-02 | 林振山 | Conveniece noodles drying appts. |
| CN1957744A (en) * | 2006-11-21 | 2007-05-09 | 严俊波 | Instant noodles of not fried miscellaneous cereals, and production method |
| CN101273766B (en) * | 2008-04-22 | 2012-06-27 | 华南农业大学 | Method for preparing instant noodles with low oil content and equipment |
| CN101449765A (en) * | 2008-12-04 | 2009-06-10 | 武汉工业学院 | Coarse cereals instant noodle and preparation method thereof |
| CN101720890B (en) * | 2009-12-31 | 2012-10-03 | 冯星愿 | Oil spraying instant noodle production line and production technology thereof |
| CN102132832A (en) * | 2011-03-02 | 2011-07-27 | 河南东方食品机械设备有限公司 | Method for producing instant noodles by spraying, splashing and drying |
| CN102550953A (en) * | 2012-02-14 | 2012-07-11 | 广东锦丰实业有限公司 | Method for preparing camellia oil instant noodle |
| JP5172027B2 (en) * | 2012-03-21 | 2013-03-27 | サンヨー食品株式会社 | Instant noodles and method for producing the same |
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