CN103300288B - Manufacturing method of noodles less likely to be broken - Google Patents

Abstract

The invention discloses a manufacturing method of noodles less likely to be broken, belonging to the field of food processing. The manufacturing method comprises the following steps of: (A) preparing raw materials: weighing the following materials in parts by weight: 71 parts of wheat flour, 1 part of glutinous rice flour, 0.5 part of maltose syrup, 1.5 parts of common salt, 0.3 part of potassium chloride, 0.5 part of sesame oil, and the balance of water, wherein the total quantity is 100 parts; (B) kneading dough; (C) rolling: continuously rolling the dough on a press machine at once after standing to form flour tortillas; (D) pressing: pressing the flour tortillas rolled in the step (C) into noodles by using a noodle maker; (E) drying: drying under the conditions that the environment relative humidity is 23% and the temperature is 45 DEG C; and (F) sterilizing and packaging. The manufacturing method breaks through the existing design thought; and by reasonably controlling the raw material proportion and a treatment process, particularly adding the glutinous rice flour and the potassium chloride, the obtained noodles have good elasticity, are less likely to be broken and are resistant to transportation.

Description

A kind of preparation method of the noodles that are difficult for fractureing

Technical field

The invention belongs to food processing field, specifically, relate to the preparation method of vermicelli, more particularly, relate to a kind of preparation method of the noodles that are difficult for fractureing.

Background technology

Noodles be a kind of make simple, instant, nutritious, can staple food again can fast food health-care food.Already by the people of the world is accepted and like.A kind of flour with cereal or beans of noodles adds water and wears into dough, afterwards or press or roll and make sheet and cut again or press, or use and the means such as rub, draw, pinch with the hands, make strip (narrow or wide, flat or round) or strip, finally by boiling, stir-fry, braised, the fried a kind of food forming.Of all shapes and colors, numerous in variety.As draining the pasta of Pekinese's fried bean sauce, Hebei, the Sichuan noodles of the plande noodles in Shanxi, the noodles in a simple sauce in Shanghai, Hong Kong & Taiwan areas etc.Local characteristic is extremely abundant, and for example red-letter day celebrating longlife noodles, external aromatic pasta etc.

Now general family has purchased packaged vermicelli in advance through the supermarket of being everlasting, and prepares just to boil some vermicelli when eating noodles and eats.But in the vermicelli that a lot of people find to buy; broken, section are many; especially for the family that wants to cook cool braised noodle; being broken into broken of a lot of segments, section does pretty troublesome; a lot of people throws away and unfortunately, so conventionally can select the noodles of some broken few, Packing Intact in buying noodles.But regrettably due to frangible, the easily broken characteristic of vermicelli itself, more or less all can there be some disconnected, broken phenomenons.

For fractureing unavoidably of noodles, still to increase aborning the elasticity of noodles as far as possible, reduce the rate that fractures of noodles.The flexible method of existing increase noodles is to add salt when with face, is commonly called as white salt noodles, also has plenty of by adding alkali and improves toughness, is called alkalified noodles.The index of quality such as noodles quality and pliability, elasticity and the smoothness of noodles after white salt noodles boil is all marked positive correlation with the swelling volume of starch.The salt adding noodles made from the swelling wheat flour of the height with larger starch granularity, smooth surface, bright and clean and glossy, this is because in salt adding noodles inside. the starch that swelling power is high can absorb extra water, thereby make to boil the mass penalty of bar below, but protein content is too low or the excessive swelling meeting of starch makes the bite deficiency of noodles.Concerning alkalified noodles, the noodles surface high density gluten matrix made from the wheat flour of medium or high protein content may be seized little starch granules, thereby has weakened the influence of starch granularity opposite bar.In noodles inside, carbonate can limit the further swelling of low swelling power starch in noodles, thereby alleviates due to the excessively swelling adverse effect of bringing of starch.The salt addition of general vermicelli is more, and the elasticity of the noodles after boiling is better, but considers and add too much, and the saline taste of noodles is overweight, thus be generally 2.5%-3.5%, 3.1% the most common, for the addition of alkali generally in 0.02-1% left and right.

But the addition of salt or alkali is to consider that the index of quality such as pliability, elasticity and smoothness after noodles boil consider in practical operation, do not consider vermicelli process after to sell and storage process in the problem that fractures.

Summary of the invention

the problem solving

For existing vermicelli frangibility, frangible problem, the invention provides a kind of preparation method of the noodles that are difficult for fractureing, it is by strict proportioning and the fabrication process condition of controlling noodles, the feature of the noodles of preparation have non-friable, not easily broken and good springiness.

technical scheme

In order to address the above problem, the technical solution adopted in the present invention is as follows:

Be difficult for the fractureing preparation method of noodles, the steps include:

(A) raw material is prepared: by 100 mass parts, take following material:

Wheat flour: 71 parts;

Glutinous rice flour: 1 part;

Malt syrup: 0.5 part;

Salt: 1.5 parts;

Potassium chloride: 0.3 part;

Sesame oil: 0.5 part;

Water: surplus;

(B) and face: by above-mentioned substance mix and blend, and become dough, then dough is placed in to the environment of 20-30 DEG C, cover and on dough, leave standstill X minute with the cotton towel of wringing out again after soaking; Described X equals 50-environment temperature;

(C) rolling: immediately by dough continuous rolling on forcing press, and have more than 3 times and the 3 times steering procedures of wearing, forming surface cake in rolling process after having left standstill;

(D) compacting: the face cake after rolling in step (C) is pressed into noodles with flour stranding machine;

(E) dry: to be 23% at envionmental humidity, temperature is dry under the condition of 45 DEG C;

(F) sterilization, packaging.

Preferably, wheat flour in described step (A) is the flour that adopts the wheat of testing through flour Effect On Gelatinization Characteristics to wear into, the requirement of its flour Effect On Gelatinization Characteristics test is: peak viscosity is more than or equal to 2500.00 mPas, MV minium viscosity is 2000.00 mPas, and pad value is more than or equal to 815.00 mPas.

Preferably, the sterilization in described step (F) adopts ultraviolet sterilization.

beneficial effect

Than prior art, beneficial effect of the present invention is:

(1) the present invention breaks through existing mentality of designing, by rational control raw material proportioning and treatment process, has especially added glutinous rice flour and potassium chloride, and the good springiness of the noodles that obtain is non-friable, resistance to transport;

(2) the present invention by dough as in the environment of 20-30 DEG C, cover and on dough, leave standstill X minute with the cotton towel of wringing out again after soaking, X equals 50-environment temperature, the processing of this step makes that soft durometer is moderate, amylose can be gradually with starch in protein bound, increase elasticity;

(3) wheat flour of the present invention is the flour that adopts the wheat of testing through flour Effect On Gelatinization Characteristics to wear into, the requirement of its flour Effect On Gelatinization Characteristics test is: peak viscosity is more than or equal to 2500.00 mPas, MV minium viscosity is 2000.00 mPas, pad value is more than or equal to 815.00 mPas, the noodles that meet the processing of this requirement are autotomyed, broken rate reduces greatly, the noodles that obtain are not only non-friable, and noodles elasticity after boiling is better, and mouthfeel is better; Especially be applicable to cooking cool braised noodle;

(4) to have broken away from salt addition more in the present invention, the better Design Thinking pattern of elasticity of noodles, and the technical scheme that the employing salt of novelty is 1.5%, better effects if, and also it is flat to belong to low sodium water, is applicable to the designed for old people such as hypertension.

Detailed description of the invention

Describe the present invention below in conjunction with specific embodiment.

embodiment 1

Be difficult for the fractureing preparation method of noodles, the steps include:

(A) raw material is prepared: by 100 mass parts, take following material:

Wheat flour: 71 parts; Wheat flour is the flour that adopts the wheat of testing through flour Effect On Gelatinization Characteristics to wear into, the requirement of its flour Effect On Gelatinization Characteristics test is: peak viscosity is more than or equal to 2500.00 mPas, MV minium viscosity is 2000.00 mPas, and pad value is more than or equal to 815.00 mPas; The wheat flour that the present embodiment selects excellent 361 wheats of cigarette of the product of Plain, Huai-Hai real estate to wear into, its peak viscosity equals 2513.05 mPas, and MV minium viscosity is 2012.23 mPas, and pad value is more than or equal to 815.20 mPas;

Glutinous rice flour: 1 part;

Malt syrup: 0.5 part;

Salt: 1.5 parts;

Potassium chloride: 0.3 part;

Sesame oil: 0.5 part;

Water: surplus;

(B) and face: by above-mentioned substance mix and blend, and become dough, then dough is placed in to the environment of 27 DEG C, cover on dough and leave standstill 23 minutes with the cotton towel of wringing out again after soaking;

(C) rolling: immediately by dough continuous rolling on forcing press, and have the steering procedure of wearing of 3 times, forming surface cake in rolling process after having left standstill;

(D) compacting: the face cake after rolling in step (C) is pressed into noodles with flour stranding machine;

(E) dry: to be 23% at envionmental humidity, temperature is dry under the condition of 45 DEG C;

(F) ultraviolet sterilization, packaging.

Other three kinds of noodles on gained noodles of the present invention and market (called after comparative example 1, comparative example 2 and comparative example 3 respectively) are tested, because the measuring method of the rate that fractures for noodles differs, the present invention is mainly the rate that naturally fractures when reducing in the slender consumer's of selling for hand, so adopt special measuring method, simulate condition as far as possible, its measuring process is:

(1) make container, selections bottom shape is 180*100m, be highly the unlimited rectangle cardboard box in the top of 100mm as container, carton thickness selection 10mm;

(2) select noodles, the length of noodles is all selected to 180mm, respectively choose 1Kg noodles and record the quantity of every kind of noodles, be then placed in ready-made container;

(3) test, by too high vessel level 50mm, looses one's grip, and allows container naturally land (cement bottom surface is selected on ground), repeatedly carries out 5 times;

(4) statistics: measure in various noodles still complete quantity, then calculate the rate of breaking, broke rate=(quantity that initial total quantity-is still complete)/initial total quantity, statistical result showed, the rate of breaking of noodles prepared by the present invention and comparative example 1, comparative example 2 and comparative example 3 is respectively 1.25%, 5.46%, 12.35% and 8.79%, this shows, the more resistance to transport of noodles prepared by the present invention, non-friable.

embodiment 2

With embodiment 1, difference is that its flour Effect On Gelatinization Characteristics test result of wheat of selecting in step (A) is: peak viscosity equals 2812.13 mPas, and MV minium viscosity is 2215.58 mPas, and pad value is more than or equal to 826.44 mPas; Step (B) and face, dough, in the environment of 30 DEG C, covers on dough and leaves standstill 20 minutes with the cotton towel of wringing out again after soaking; In step (C), in rolling process, there is the steering procedure of wearing of 4 times.The rate of breaking of the noodles of preparation is respectively 1.43%.

embodiment 3

With embodiment 1, difference is that its flour Effect On Gelatinization Characteristics test result of wheat of selecting in step (A) is: peak viscosity equals 2812.13 mPas, and MV minium viscosity is 2215.58 mPas, and pad value is more than or equal to 826.44 mPas; Step (B) and face, dough, in the environment of 20 DEG C, covers on dough and leaves standstill 30 minutes with the cotton towel of wringing out again after soaking; The rate of breaking of the noodles of preparation is respectively 2.06%.

Claims (2)

1. be difficult for the fractureing preparation method of noodles, the steps include:

(A) raw material is prepared: by 100 mass parts, take following material:

Wheat flour: 71 parts; Wheat flour is the flour that adopts the wheat of testing through flour Effect On Gelatinization Characteristics to wear into, and the requirement of its flour Effect On Gelatinization Characteristics test is: peak viscosity is more than or equal to 2500.00mPas, and MV minium viscosity is 2000.00mPas, and pad value is more than or equal to 815.00mPas;

Glutinous rice flour: 1 part;

Malt syrup: 0.5 part;

Salt: 1.5 parts;

Potassium chloride: 0.3 part;

Sesame oil: 0.5 part;

Water: surplus;

(B) and face: by above-mentioned substance mix and blend, and become dough, then dough is placed in to the environment of 20-30 DEG C, cover and on dough, leave standstill X minute with the cotton towel of wringing out again after soaking; Described X equals 50-environment temperature;

(C) rolling: immediately by dough continuous rolling on forcing press, and have more than 3 times and the 3 times steering procedures of wearing, forming surface cake in rolling process after having left standstill;

(D) compacting: the face cake after rolling in step (C) is pressed into noodles with flour stranding machine;

(E) dry: to be 23% at envionmental humidity, temperature is dry under the condition of 45 DEG C;

(F) sterilization, packaging.

2. the preparation method of a kind of noodles that are difficult for fractureing according to claim 1, is characterized in that: the sterilization in described step (F) adopts ultraviolet sterilization.