CN103315226A - Deep-fry cereal instant noodles and preparation method thereof - Google Patents
Deep-fry cereal instant noodles and preparation method thereof Download PDFInfo
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- CN103315226A CN103315226A CN2013102461046A CN201310246104A CN103315226A CN 103315226 A CN103315226 A CN 103315226A CN 2013102461046 A CN2013102461046 A CN 2013102461046A CN 201310246104 A CN201310246104 A CN 201310246104A CN 103315226 A CN103315226 A CN 103315226A
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 55
- 235000013339 cereals Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 241000209140 Triticum Species 0.000 claims abstract description 21
- 235000021307 Triticum Nutrition 0.000 claims abstract description 21
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 20
- 235000012149 noodles Nutrition 0.000 claims abstract description 18
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 12
- 239000002131 composite material Substances 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 12
- 239000010452 phosphate Substances 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000005507 spraying Methods 0.000 claims abstract description 11
- 229920002907 Guar gum Polymers 0.000 claims abstract description 10
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 10
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 10
- 239000000665 guar gum Substances 0.000 claims abstract description 10
- 229960002154 guar gum Drugs 0.000 claims abstract description 10
- 235000010417 guar gum Nutrition 0.000 claims abstract description 10
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims abstract description 10
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 10
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 27
- 238000002156 mixing Methods 0.000 claims description 26
- 239000002994 raw material Substances 0.000 claims description 25
- 239000000843 powder Substances 0.000 claims description 22
- 238000004519 manufacturing process Methods 0.000 claims description 19
- 238000000465 moulding Methods 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 12
- 238000005303 weighing Methods 0.000 claims description 12
- 244000017020 Ipomoea batatas Species 0.000 claims description 11
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 11
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 10
- 238000003490 calendering Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- YXGOYRIWPLGGKN-UHFFFAOYSA-N 2,3-ditert-butylbenzene-1,4-diol Chemical compound CC(C)(C)C1=C(O)C=CC(O)=C1C(C)(C)C YXGOYRIWPLGGKN-UHFFFAOYSA-N 0.000 claims description 5
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 5
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 5
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims description 5
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 5
- 238000003475 lamination Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 5
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- 108010068370 Glutens Proteins 0.000 claims description 4
- 235000021312 gluten Nutrition 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 229920000388 Polyphosphate Polymers 0.000 claims description 2
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 2
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 2
- 239000001205 polyphosphate Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 2
- 235000019830 sodium polyphosphate Nutrition 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
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- 235000019698 starch Nutrition 0.000 abstract description 2
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- 235000002634 Solanum Nutrition 0.000 abstract 1
- 241000207763 Solanum Species 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 238000010030 laminating Methods 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
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- 206010010356 Congenital anomaly Diseases 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000004976 Solanum vernei Nutrition 0.000 description 1
- 241000352057 Solanum vernei Species 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
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- 230000007774 longterm Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
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Abstract
The invention discloses deep-fry cereal instant noodles and a preparation method thereof. The deep-fry cereal instant noodles are prepared from wheat flour, solanum tuberdsm, tapioca starch, guar gum, sodium polyacrylate, composite phosphate and sodium carbonate in parts by weight. The preparation method comprises the following steps of: putting the materials into a dough mixer, adding water to prepare paste, and curing the paste; compositing the cured paste to be strips through a laminating machine, and cutting the strips and shaping; and cooking the shaped noodles, spraying condiments, frying, finally carrying out regular air cooling and then packaging. The deep-fry cereal instant noodles prepared according to the technical scheme are good in mouth feeling, rich in nutrition and few in oil content, and are beneficial to the health of people.
Description
Technical field
The present invention relates to a kind of leisure food that makes things convenient for, particularly relate to a kind of fried type coarse cereals instant noodle and production method thereof.
Background technology
Instant noodles claim again the instant noodles, instant noodles, and commercially available instant noodles are generally the instant noodles of constant-pressure and high-temperature fried dehydration at present.The batching great majority of instant noodles are comprised of wheat flour, edible salt, egg, starch etc., and its process is generally batching mixing and face, slaking, compound calendering, moulding, boiling, fried, cooling and packing.Fried instant noodle in the whole world, the whole of China was in fashion for two more than ten years, become one of instant food that consumers in general like.Meanwhile, the trend of pursuit low fat healthy food is day by day strong.
At present, along with improving constantly of living standard, people no longer are to only demand to have enough to the requirement of instant food in the past, have not talked the epoch of mouthfeel.The requirement of its food mouthfeel is also more and more paid attention to, simultaneously, to the requirement of health and balanced in nutritionly also brought into schedule.
At present, the instant noodles kind is many, but most of add other auxiliary materials with wheat flour and produce through traditional instant noodles frying technological process, and nutrition is single.
Summary of the invention
The technical problem to be solved in the present invention is to overcome the single defective of present traditional instant noodles nutrition, and a kind of fried type coarse cereals instant noodle and production method thereof are provided.The fried type coarse cereals instant noodle mouthfeel of utilizing technical solution of the present invention to produce is good, nutritious, is conducive to edible crowd's health.
In order to address the above problem, the technical solution used in the present invention is:
The invention provides a kind of fried type coarse cereals instant noodle, represent with weight portion, described fried type coarse cereals instant noodle is by 100 parts in materials of wheat powder, 10～15 parts of purple sweet potato powders, 8～12 parts of tapiocas, 0.3～0.5 part of guar gum, 0.1～0.3 part of Sodium Polyacrylate, 0.1～0.2 part in 0.1～0.3 part of composite phosphate and sodium carbonate are prepared from.
According to above-mentioned fried type coarse cereals instant noodle, described fried type coarse cereals instant noodle is by 100 parts in materials of wheat powder, 12 parts of purple sweet potato powders, and 10 parts of tapiocas, 0.4 part of guar gum, 0.2 part of Sodium Polyacrylate, 0.15 part in 0.2 part of composite phosphate and sodium carbonate are prepared from.
According to above-mentioned fried type coarse cereals instant noodle, the quality percentage composition of wet gluten is 29～34% in the described wheat flour.
According to above-mentioned fried type coarse cereals instant noodle, described composite phosphate is mixed with by sodium dihydrogen phosphate, calgon, sodium pyrophosphate and polyphosphate sodium and forms.
A kind of production method of fried type coarse cereals instant noodle, described production method may further comprise the steps:
A and face: the raw material proportion of composing according to above-mentioned fried type coarse cereals instant noodle takes by weighing various raw materials, the wheat flour that takes by weighing is at first placed dough mixing machine, added in addition other various raw material premixs 1～2 minute, then add entry and carry out mix and blend, the time of mix and blend is 16～20 minutes, fully obtains dough after the mixing and stirring;
B, calendering, moulding: the dough that step a becomes reconciled is put into the slaking dish, and slaking is 10～15 minutes under low temperature, stirring at low speed; Dough after the slaking is by the lamination machine, with parallel overlapping 2～4 times of dough sheet, last
By one stack, be combined into solid wearing of even thickness, wear the chopping moulding with what be combined into;
C, boiling: the noodles after the step b chopping moulding are placed carry out boiling in the steam box, the steam box inlet temperature is 60～70 ℃, and the control digestion time is 2～3 minutes, and the steam box outlet temperature is 95～100 ℃;
D, spraying flavoring: the noodles after the boiling adopt the atomizing spraying method that the flavoring for preparing evenly is sprayed on the noodles positive and negative;
Represent with weight portion, described flavoring is by 1 part of raw material edible salt, 1.5 parts of monosodium glutamates, and 0.05 part of disodium 5 '-ribonucleotide I+G, 1 part of yeast extract, 0.8 part of hydrolyzed vegetable protein, 0.3 part of powdered soy and 0.001 part of ditert-butylhydro quinone TBHQ are formulated;
E, fried: the face cake that will spray flavoring carries out vacuum frying, and vacuum is 0.06～0.09MPa, and frying temperature is 90～110 ℃;
F, air-cooled packing: it is air-cooled to carry out routine after fried, packs after air-cooled.
According to the production method of above-mentioned fried type coarse cereals instant noodle, the mixing speed of dough mixing machine described in the step a is 400～600r/min.
According to the production method of above-mentioned fried type coarse cereals instant noodle, described in the step a in the dough quality percentage composition of water be 60～70%.
According to the production method of above-mentioned fried type coarse cereals instant noodle, low speed described in the step b, low temperature stir lower, and wherein low speed refers to that mixing speed is 5～8r/min, and low temperature refers to 20～25 ℃.
Positive beneficial effect of the present invention:
1, the fried type coarse cereals instant noodle mouthfeel of utilizing technical solution of the present invention to produce is good, nutrition is than horn of plenty, and oil content is less, and people help to improve the healthy of eater when edible.
2, water content is very high in the present invention's dough that the various raw materials such as wheat flour powder and water are made, is 60～70% by weight percentage.Thereby, the noodles of slitting moulding are heated fully gelatinization when cooking, gelatinization degree reaches more than 85%, and is high than the gelatinization degree of prior art, significantly improved like this toughness and the edible quality of noodles, and is conducive to shorten rehydration time.
3, utilize the product gluten power of technical solution of the present invention preparation good, rehydration is tasty fast, inflatable several times of the strong face body of water absorbing force; Simply nice during dry-eating in addition.
4, because product of the present invention contains purple sweet potato powder in preparing burden, and the peculiar anthocyanidin of purple potato health preservation powder, a large amount of dietary fibers, Se content also are the highest in the food.Traditional Chinese Medicine is thought: " the black kidney tonifying, kidney is congenital body, Source of life is fixed in kidney ", modern medicine thinks that " black-food " is not only nutritious, and kidney tonifying is arranged more, anti-aging, health-care is prevented and cured diseases, the unique effects such as blacking hair and beauty.Be light violet look after the purple sweet potato powder rehydration, have strong roasting potato flavor taste.Abundant dietary fiber relaxes bowel, and beautifying face and moistering lotion is anti-ageing, particularly the long-term eyes of facing the people of computer is had good protection regulating action.Therefore, not only mouthfeel is good, clear-cut nice to utilize the coarse cereals instant noodle that technical solution of the present invention produces, and nutritious, is fit to numerous crowds edible.
The specific embodiment:
Further set forth the present invention below in conjunction with embodiment, but do not limit content of the present invention.
Embodiment 1:
The fried type coarse cereals instant noodle of the present invention represents with weight portion, by 100 parts in materials of wheat powder, and 12 parts of purple sweet potato powders, 10 parts of tapiocas, 0.4 part of guar gum, 0.2 part of Sodium Polyacrylate, 0.15 part in 0.2 part of composite phosphate and sodium carbonate are prepared from.
The quality percentage composition of wet gluten is 29～34% in the wheat flour that adopts.
Embodiment 2: substantially the same manner as Example 1, difference is:
The fried type coarse cereals instant noodle of the present invention represents with weight portion, by 100 parts in materials of wheat powder, and 10 parts of purple sweet potato powders, 8 parts of tapiocas, 0.3 part of guar gum, 0.1 part of Sodium Polyacrylate, 0.10 part in 0.1 part of composite phosphate and sodium carbonate are prepared from.
Embodiment 3: substantially the same manner as Example 1, difference is:
The fried type coarse cereals instant noodle of the present invention represents with weight portion, by 100 parts in materials of wheat powder, and 15 parts of purple sweet potato powders, 12 parts of tapiocas, 0.5 part of guar gum, 0.3 part of Sodium Polyacrylate, 0.20 part in 0.3 part of composite phosphate and sodium carbonate are prepared from.
Embodiment 4: substantially the same manner as Example 1, difference is:
The fried type coarse cereals instant noodle of the present invention represents with weight portion, by 100 parts in materials of wheat powder, and 14 parts of purple sweet potato powders, 9 parts of tapiocas, 0.35 part of guar gum, 0.25 part of Sodium Polyacrylate, 0.18 part in 0.15 part of composite phosphate and sodium carbonate are prepared from.
Embodiment 5: substantially the same manner as Example 1, difference is:
The fried type coarse cereals instant noodle of the present invention represents with weight portion, by 100 parts in materials of wheat powder, and 11 parts of purple sweet potato powders, 11 parts of tapiocas, 0.45 part of guar gum, 0.15 part of Sodium Polyacrylate, 0.13 part in 0.25 part of composite phosphate and sodium carbonate are prepared from.
Embodiment 6:
The production method of the fried type coarse cereals instant noodle of the present invention, described production method may further comprise the steps:
A and face: the raw material proportion of composing according to embodiment 1 described fried type coarse cereals instant noodle takes by weighing various raw materials, the wheat flour that takes by weighing is at first placed dough mixing machine, and (mixing speed of dough mixing machine is 400～600r/min), added in addition other various raw material premixs 1～2 minute, then add entry and carry out mix and blend, the time of mix and blend is 16～20 minutes, fully obtains dough after the mixing and stirring;
B, calendering, moulding: the dough that step a becomes reconciled is put into the slaking dish, slaking 10～15 minutes (wherein low speed refers to that mixing speed is 5～8r/min, and low temperature refers to 20～25 ℃) under low temperature, stirring at low speed; Dough after the slaking by the lamination machine, with parallel overlapping 4 times of dough sheet, by one stack, is combined into solid wearing of even thickness at last, wears the chopping moulding with what be combined into;
C, boiling: the noodles after the step b chopping moulding are placed carry out boiling in the steam box, the steam box inlet temperature is 60～70 ℃, and the control digestion time is 2～3 minutes, and the steam box outlet temperature is 95～100 ℃;
D, spraying flavoring: the noodles after the boiling adopt the atomizing spraying method that the flavoring for preparing evenly is sprayed on the noodles positive and negative;
Represent with weight portion, described flavoring is by 1 part of raw material edible salt, 1.5 parts of monosodium glutamates, and 0.05 part of disodium 5 '-ribonucleotide I+G, 1 part of yeast extract, 0.8 part of hydrolyzed vegetable protein, 0.3 part of powdered soy and 0.001 part of ditert-butylhydro quinone TBHQ are formulated;
E, fried: the face cake that will spray flavoring carries out vacuum frying, and vacuum is 0.08MPa, and frying temperature is 95 ℃;
F, air-cooled packing: it is air-cooled to carry out routine after fried, packs after air-cooled.
Embodiment 7:
The production method of the fried type coarse cereals instant noodle of the present invention, described production method may further comprise the steps:
A and face: the raw material proportion of composing according to embodiment 2 described fried type coarse cereals instant noodles takes by weighing various raw materials, the wheat flour that takes by weighing is at first placed dough mixing machine, and (mixing speed of dough mixing machine is 400～600r/min), added in addition other various raw material premixs 1～2 minute, then add entry and carry out mix and blend, the time of mix and blend is 16～20 minutes, fully obtains dough (the quality percentage composition of water is 60～70% in the dough) after the mixing and stirring;
B, calendering, moulding: the dough that step a becomes reconciled is put into the slaking dish, slaking 10～15 minutes (wherein low speed refers to that mixing speed is 5～8r/min, and low temperature refers to 20～25 ℃) under low temperature, stirring at low speed; Dough after the slaking by the lamination machine, with parallel overlapping 3 times of dough sheet, by one stack, is combined into solid wearing of even thickness at last, wears the chopping moulding with what be combined into;
C, boiling: the noodles after the step b chopping moulding are placed carry out boiling in the steam box, the steam box inlet temperature is 60～70 ℃, and the control digestion time is 2～3 minutes, and the steam box outlet temperature is 95～100 ℃;
D, spraying flavoring: the noodles after the boiling adopt the atomizing spraying method that the flavoring for preparing evenly is sprayed on the noodles positive and negative;
Represent with weight portion, described flavoring is by 1 part of raw material edible salt, 1.5 parts of monosodium glutamates, and 0.05 part of disodium 5 '-ribonucleotide I+G, 1 part of yeast extract, 0.8 part of hydrolyzed vegetable protein, 0.3 part of powdered soy and 0.001 part of ditert-butylhydro quinone TBHQ are formulated;
E, fried: the face cake that will spray flavoring carries out vacuum frying, and vacuum is 0.09MPa, and frying temperature is 90 ℃;
F, air-cooled packing: it is air-cooled to carry out routine after fried, packs after air-cooled.
Embodiment 8:
The production method of the fried type coarse cereals instant noodle of the present invention, described production method may further comprise the steps:
A and face: the raw material proportion of composing according to embodiment 3 described fried type coarse cereals instant noodles takes by weighing various raw materials, the wheat flour that takes by weighing is at first placed dough mixing machine, and (mixing speed of dough mixing machine is 400～600r/min), added in addition other various raw material premixs 1～2 minute, then add entry and carry out mix and blend, the time of mix and blend is 16～20 minutes, fully obtains dough (the quality percentage composition of water is 60～70% in the dough) after the mixing and stirring;
B, calendering, moulding: the dough that step a becomes reconciled is put into the slaking dish, slaking 10～15 minutes (wherein low speed refers to that mixing speed is 5～8r/min, and low temperature refers to 20～25 ℃) under low temperature, stirring at low speed; Dough after the slaking by the lamination machine, with parallel overlapping 2 times of dough sheet, by one stack, is combined into solid wearing of even thickness at last, wears the chopping moulding with what be combined into;
C, boiling: the noodles after the step b chopping moulding are placed carry out boiling in the steam box, the steam box inlet temperature is 60～70 ℃, and the control digestion time is 2～3 minutes, and the steam box outlet temperature is 95～100 ℃;
D, spraying flavoring: the noodles after the boiling adopt the atomizing spraying method that the flavoring for preparing evenly is sprayed on the noodles positive and negative;
Represent with weight portion, described flavoring is by 1 part of raw material edible salt, 1.5 parts of monosodium glutamates, and 0.05 part of disodium 5 '-ribonucleotide I+G, 1 part of yeast extract, 0.8 part of hydrolyzed vegetable protein, 0.3 part of powdered soy and 0.001 part of ditert-butylhydro quinone TBHQ are formulated;
E, fried: the face cake that will spray flavoring carries out vacuum frying, and vacuum is 0.06MPa, and frying temperature is 110 ℃;
F, air-cooled packing: it is air-cooled to carry out routine after fried, packs after air-cooled.
Embodiment 9: substantially the same manner as Example 6, difference is:
Among the step a: the raw material proportion of composing according to embodiment 4 described fried type coarse cereals instant noodles takes by weighing various raw materials.
Embodiment 10: substantially the same manner as Example 8, difference is:
Among the step a: the raw material proportion of composing according to embodiment 5 described fried type coarse cereals instant noodles takes by weighing various raw materials.
Claims (8)
1. fried type coarse cereals instant noodle, it is characterized in that: represent with weight portion, described fried type coarse cereals instant noodle is by 100 parts in materials of wheat powder, 10～15 parts of purple sweet potato powders, 8～12 parts of tapiocas, 0.3～0.5 part of guar gum, 0.1～0.3 part of Sodium Polyacrylate, 0.1～0.2 part in 0.1～0.3 part of composite phosphate and sodium carbonate are prepared from.
2. fried type coarse cereals instant noodle according to claim 1, it is characterized in that: described fried type coarse cereals instant noodle is by 100 parts in materials of wheat powder, 12 parts of purple sweet potato powders, 10 parts of tapiocas, 0.4 part of guar gum, 0.2 part of Sodium Polyacrylate, 0.15 part in 0.2 part of composite phosphate and sodium carbonate are prepared from.
3. fried type coarse cereals instant noodle according to claim 1, it is characterized in that: the quality percentage composition of wet gluten is 29～34% in the described wheat flour.
4. fried type coarse cereals instant noodle according to claim 1, it is characterized in that: described composite phosphate is mixed with by sodium dihydrogen phosphate, calgon, sodium pyrophosphate and polyphosphate sodium and forms.
5. the production method of a fried type coarse cereals instant noodle claimed in claim 1 is characterized in that, described production method may further comprise the steps:
A and face: the raw material proportion of composing according to the described fried type coarse cereals instant noodle of claim 1 takes by weighing various raw materials, the wheat flour that takes by weighing is at first placed dough mixing machine, added in addition other various raw material premixs 1～2 minute, then add entry and carry out mix and blend, the time of mix and blend is 16～20 minutes, fully obtains dough after the mixing and stirring;
B, calendering, moulding: the dough that step a becomes reconciled is put into the slaking dish, and slaking is 10～15 minutes under low temperature, stirring at low speed; Dough after the slaking is by the lamination machine, with parallel overlapping 2～4 times of dough sheet, last
By one stack, be combined into solid wearing of even thickness, wear the chopping moulding with what be combined into;
C, boiling: the noodles after the step b chopping moulding are placed carry out boiling in the steam box, the steam box inlet temperature is 60～70 ℃, and the control digestion time is 2～3 minutes, and the steam box outlet temperature is 95～100 ℃;
D, spraying flavoring: the noodles after the boiling adopt the atomizing spraying method that the flavoring for preparing evenly is sprayed on the noodles positive and negative;
Represent with weight portion, described flavoring is by 1 part of raw material edible salt, 1.5 parts of monosodium glutamates, and 0.05 part of disodium 5 '-ribonucleotide I+G, 1 part of yeast extract, 0.8 part of hydrolyzed vegetable protein, 0.3 part of powdered soy and 0.001 part of ditert-butylhydro quinone TBHQ are formulated;
E, fried: the face cake that will spray flavoring carries out vacuum frying, and vacuum is 0.06～0.09MPa, and frying temperature is 90～110 ℃;
F, air-cooled packing: it is air-cooled to carry out routine after fried, packs after air-cooled.
6. the production method of described fried type coarse cereals instant noodle according to claim 5, it is characterized in that: the mixing speed of dough mixing machine described in the step a is 400～600r/min.
7. the production method of described fried type coarse cereals instant noodle according to claim 5 is characterized in that: described in the step a in the dough quality percentage composition of water be 60～70%.
8. the production method of described fried type coarse cereals instant noodle according to claim 5, it is characterized in that: low speed described in the step b, low temperature stir lower, and wherein low speed refers to that mixing speed is 5～8r/min, and low temperature refers to 20～25 ℃.
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