CN104719761B - A kind of non-fried noodles and preparation method thereof - Google Patents
A kind of non-fried noodles and preparation method thereof Download PDFInfo
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- CN104719761B CN104719761B CN201310721895.3A CN201310721895A CN104719761B CN 104719761 B CN104719761 B CN 104719761B CN 201310721895 A CN201310721895 A CN 201310721895A CN 104719761 B CN104719761 B CN 104719761B
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Abstract
The invention discloses a kind of preparation method of non-fried noodles, this method includes：（1）Prepare the noodles of curing；（2）Noodles after curing are subjected to superheat steam drying, obtain dry noodles；The condition of the superheat steam drying includes：The temperature of superheated steam is 130 200 DEG C, and the relative humidity of superheated steam is 10 50%, and the content of air is not higher than 25 volume % in superheated steam.The present invention also provides the non-fried noodles prepared by the above method.Mouthfeel and taste after the dried noodles rehydration that Pass through above-mentioned technical proposal obtains are significantly improved.Meanwhile the dry time has also been significantly shorter, reduce energy consumption.In addition, since noodles are dried under the conditions of existing for steam, deeply worried phenomenon caused by high temperature will not be generated, therefore, appearance is preferable.
Description
Technical field
Preparation method and a kind of non-fried noodles being prepared by this method the present invention relates to a kind of non-fried noodles
Item.
Background technology
Instant noodles are current second largest industrialization staple foods, are only second to bread consumption figure.The instant noodles annual output in China is more than
41000000000 packets, are the first in the world production and marketing states.Instant noodles currently on the market can be divided into fried instant noodle and non-according to drying process
Fried instant noodle.Fried instant noodle rate of drying is fast, and gelatinization degree is high, internal porous, therefore rehydration is good.But since product contains
There is a large amount of grease, therefore storage is shorter, and human body took in many greases of sauce, had negative effect to nutrient health.In addition, by
During 135 DEG C of high temperature fryings, instant noodles face block nutritional ingredient partial loss is also easy to generate acrylamide etc. in frying course to people
The substance that body is harmful to.For face block when edible, the muddy soup of the easy broken strip of noodles, mouthfeel are poor.As nearly 2 years consumers are to " the battalion of food
The requirement of foster, safety, health " is higher and higher, and the demand for pursuing low fat healthy food is increasingly strong.So many producers are all long-pending
Pole is dedicated to the development and exploitation of non-fried instant noodle.
The production technology of non-fried instant noodle is substantially essentially identical with fried instant noodle, and the main distinction is non-fried convenience
Face is mainly prepared using hot-air drying technology.Due to not needing to be fried, fat content is only the 1/ of fried instant noodle
4, the fried instant noodle of heat ratio same amount it is low go out 100 kilocalories or so.
However, compared with fried drying process, hot-air drying technology is higher there is energy consumption for drying, the mouth after flour cake rehydration
Sense（For example, slippage and viscoplasticity etc.）It can further be deteriorated, and taste and color and luster are also poor.These defects seriously restrict
The development of non-fried instant noodle.
Therefore, there is an urgent need for develop a kind of mouthfeel, taste and color and luster is preferable and low energy consumption the preparation of non-fried noodles
Method.
Invention content
The purpose of the invention is to overcome non-fried sensory of noodles, taste and the color and luster of prior art preparation poor, with
And the defects of high energy consumption, the preparation method of non-fried noodles that a kind of mouthfeel, taste, color and luster are preferable and low energy consumption is provided, with
And the non-fried noodles prepared by this method.
It was found by the inventors of the present invention that mouthfeel and taste after the non-fried instant noodle rehydration obtained by existing method compared with
The reason of firm noodles after curing are poor, and color and luster is also poor be, since the accumulation of noodles itself in the drying process is made
With the hot wind of existing Hot Air Drying is difficult that penetration surface block is dried, thus drying process can be by moisture out of face block
The limitation that portion diffuses to the surface, rate of drying can be significantly affected, and thus drying time also increases, and moisture is stayed for a long time
It stays so that the mouthfeel and taste of noodles are deteriorated；And the extension of drying time can lead to the decline of production efficiency, so as to increase energy
Consumption.In addition, due to the use of higher temperature（100-130℃）Dry-heat air noodles are dried, noodles are it some times happens that coke
Bright phenomenon, so as to influence its appearance.
The invention of the present invention is by a large amount of the study found that by using the method for superheat steam drying to face after curing
Item is dried, and by the temperature control of superheat steam drying at 130-200 DEG C, the relative humidity control of superheated steam exists
10-50%, in superheated steam the content control of air can be good at solving the above problems in the case of not higher than 25 volume %.
It is found based on above, on the one hand, the present invention provides a kind of preparation method of non-fried noodles, this method includes,
（1）Prepare the noodles of curing；
（2）Noodles after curing are subjected to superheat steam drying, obtain dry noodles；The item of the superheat steam drying
Part includes：The temperature of superheated steam is 130-200 DEG C, and the relative humidity of superheated steam is 10-50%, air in superheated steam
Content is not higher than 25 volume %.
Preferably, the temperature of superheated steam is 135-150 DEG C；The relative humidity of superheated steam is 15-40%；Superheated steam
The content of middle air is 12-20 volumes %.
Preferably, the condition of the superheat steam drying further includes, and superheated steam passes through the stream of the noodles after curing
Speed is 3-11 meter per seconds.
On the other hand, the present invention also provides the non-fried noodles prepared by the above method.
Through the above technical solutions, drying temperature increases 130-200 DEG C by 100-130 DEG C of heated-air drying, and
The heat and mass transfer coefficient of steam is higher than hot wind, these advantages cause the mouthfeel after dried noodles rehydration and taste to obtain
It significantly increases.Meanwhile the dry time has also been significantly shorter, and dried high-temperature steam can also be recycled directly,
It will not cause the waste of the energy, therefore, reduce energy consumption.In addition, since noodles are dried under the conditions of existing for steam, no
Deeply worried phenomenon caused by high temperature can be generated, therefore, appearance is preferable.
Other features and advantages of the present invention will be described in detail in subsequent specific embodiment part.
Specific embodiment
The specific embodiment of the present invention is described in detail below.It is it should be understood that described herein specific
Embodiment is merely to illustrate and explain the present invention, and is not intended to restrict the invention.
On the one hand, the present invention provides a kind of preparation method of non-fried noodles, this method includes：
（1）Prepare the noodles of curing；
（2）Noodles after curing are subjected to superheat steam drying, obtain dry noodles；The item of the superheat steam drying
Part includes：The temperature of superheated steam is 130-200 DEG C, and the relative humidity of superheated steam is 10-50%, air in superheated steam
Content is not higher than 25 volume %.
Preferably, the temperature of superheated steam is 135-150 DEG C；The relative humidity of superheated steam is 15-40%, more preferably
15-27 weight %；The content of air is 12-20 volumes % in superheated steam.
The present inventor is found surprisingly that, is steamed using temperature, the overheat of relative humidity and air content as above
Noodles after curing are dried in vapour, can be efficiently against existing under the premise of dried noodles rehydration is ensured
Sensory of noodles prepared by hot-air drying technology（For example, slippage and viscoplasticity）, the defects of taste and appearance are poor.And upper
Under conditions of stating further preferably, mouthfeel, taste and the appearance of dried noodles can be further improved.
Although the condition of superheat steam drying being controlled, the purpose of the present invention can be realized in the above range of the application,
But it was found by the inventors of the present invention that the superheated steam of as above condition is passed through into the flow control of the noodles after curing in 3-11
Under conditions of meter per second, preferably 6-8 meter per seconds, it can further improve mouthfeel, taste and the appearance of dried noodles.
According to the present invention, the water content of dried noodles is not particularly limited, can be the energy of this field routine
The water content of storage noodles is enough in, for example, can be 3-8 weight %.The present invention is to the time of superheat steam drying also without spy
Other limitation, those skilled in the art can be adjusted according to actual conditions, as long as ensureing that the water content of noodles after drying reaches
To 3-8 weight %.Under normal circumstances, consider drying effect and energy consumption, the dry time is preferably 5-25min.And
Such drying time is substantially less than the hot-wind-drying time of the prior art, so as to reduce energy consumption.And it is effectively ensured dry
The mouthfeel and taste after noodles rehydration after dry.
The noodles can be this field routinely various noodles, but be 1-4mm for cross-sectional area2Noodles for,
Step using the present invention（2）In drying process can preferably improve mouthfeel, taste and the appearance of dried noodles.
In the present invention, the method for superheat steam drying is not particularly limited, for example, can be first in closed drying
The superheated steam of above-mentioned condition is full of in equipment, noodles to be dried are then put into the closed container again, and ensure above-mentioned mistake
The flow velocity of hot steam is dried.Noodles to be dried can also be first placed in closed drying equipment, be then passed through again
The superheated steam for stating condition is dried.In the present invention, in order to further shorten the drying time of noodles, preferably former overheats
Noodles after curing are dried in steam drying mode.
Herein it should be noted that term " closed drying equipment " does not imply that 100% closed environment, and referred to
For hot steam in drying machine internal circulation flow with drying noodles after curing, extra vapor can be natural by the exhaust outlet of drying machine
It overflows.
The present invention is not particularly limited the water content of noodles after curing, can be conventional various faces after curing
The water content of item, for example, can be 60-70 weight %.
According to the present invention, the method for preparing noodles after curing is known to those skilled in the art, for example, can will be former
Feed powder adds water to be mixed into dough, and dough tabletting then is prepared into dough sheet, boiling is carried out after dough sheet is cut into noodles, due to this hair
Bright inventive point does not lie in this, and in this not go into detail.
According to a kind of specific embodiment of the present invention, in order to save energy consumption, the preparation method of non-fried noodles further includes,
Dried superheated steam tail gas is recycled, and the tail gas of recycling and water are subjected to heat exchange using heat exchanger, overheated as preparing
The part of heat energy of steam is recycled.Therefore, method using the present invention can be good at realizing energy saving and reduce production
The purpose of cost.
According to the present invention, this method, which further includes that dried noodles pack, is prepared into noodles finished product.
On the other hand, the present invention also provides the non-fried noodles of the method preparation by more than superheat steam drying.
According to a kind of preferred embodiment of the present invention, the non-fried noodles are non-fried instant noodle.The side
Just the raw material in face can be the raw material for being used to prepare instant noodles of this field routine, also no longer be described in detail herein.
The present invention will be described in detail by way of examples below.In following embodiment,
Compound presser is purchased from Qingdao Zheng Zhengguang Food Machinery Corporations, is pilot scale type；
Closed direct-heating type drying machine is purchased from Qingdao Zheng Zhengguang Food Machinery Corporations, is pilot scale type.
Preparation example
This preparation example is used for the preparation for illustrating the noodles of curing.
Curing is prepared according to application No. is the preparation methods of the non-fried noodles disclosed in 200910061027 patent documents
Noodles afterwards, unlike, control water dosage, curing time and noodles section cross-sectional area, respectively obtain as
Under noodles after curing：
Noodles A1 after curing：Water content is 60 weight %, cross-sectional area 2mm2；
Noodles A2 after curing：Water content is 65 weight %, cross-sectional area 3mm2；
Noodles A3 after curing：Water content is 70 weight %, cross-sectional area 4mm2。
Embodiment 1
The present embodiment is used for the method for illustrating the superheat steam drying of the present invention.
The superheated steam that by temperature be 140 DEG C, relative humidity 27%, the content of air are 15 volume % is passed through closed straight
It connects in heating type drier, forms the environment of superheat steam drying.By the 200g of cutting of fixed quantity in preparation example noodles after curing
A1 is placed in template container, is then placed in the closed direct-heating type drying machine containing above-mentioned superheated steam and is carried out overheat steaming
Vapour is dried, and it is 7 meter per seconds to ensure that superheated steam passes through the flow velocity of the noodles after curing, and dry 15min causes dried
The water content of noodles is 5 weight %, obtains dry flour cake B1.Dried flour cake can directly carry out packing and selling after cooling.
Dry tail gas is delivered in heat exchanger for heat recovery in drying process, is added as the part of heat energy for preparing superheated steam
To recycle.
Embodiment 2
The present embodiment is used for the method for illustrating the superheat steam drying of the present invention.
The superheated steam that by temperature be 150 DEG C, relative humidity 21.3%, the content of air are 20 volume % is passed through closed
In direct-heating type drying machine, the environment of superheat steam drying is formed.By the 200g of cutting of fixed quantity in preparation example faces after curing
A2 is placed in template container, is then placed in the closed direct-heating type drying machine containing above-mentioned superheated steam and was carried out
Hot steam is dried, and it is 8 meter per seconds to ensure that superheated steam passes through the flow velocity of the noodles after curing, and dry 10min causes drying
The water content of noodles afterwards is 8 weight %, obtains dry flour cake B2.Dried flour cake can be packed directly after cooling
Sale.Dry tail gas is delivered in heat exchanger for heat recovery, as the part for preparing superheated steam in drying process
Heat source is recycled.
Embodiment 3
The present embodiment is used for the method for illustrating the superheat steam drying of the present invention.
The superheated steam that by temperature be 135 DEG C, relative humidity 15%, the content of air are 12 volume % is passed through closed straight
It connects in heating type drier, forms the environment of superheat steam drying.By the 200g of cutting of fixed quantity in preparation example noodles after curing
A3 is placed in template container, is then placed in the closed direct-heating type drying machine containing above-mentioned superheated steam and is carried out overheat steaming
Vapour is dried, and it is 6 meter per seconds to ensure that superheated steam passes through the flow velocity of the noodles after curing, and dry 20min causes dried
The water content of noodles is 3 weight %, obtains dry flour cake B3.Dried flour cake can directly carry out packing and selling after cooling.
Dry tail gas is delivered in heat exchanger for heat recovery in drying process, is added as the part of heat energy for preparing superheated steam
To recycle.
Embodiment 4
The present embodiment is used for the method for illustrating the superheat steam drying of the present invention.
Noodles after curing are dried according to the method for embodiment 1, prepare dry flour cake B4, unlike, mistake
The temperature of hot steam is 200 DEG C, and the relative humidity of superheated steam is 40%, and the content of air is 25 volume % in superheated steam.It is dry
Dry 5min so that the water content of dried noodles is 5 weight %.
Embodiment 5
The present embodiment is used for the method for illustrating the superheat steam drying of the present invention.
Noodles after curing are dried according to the method for embodiment 1, prepare dry flour cake B5, unlike, mistake
The temperature of hot steam is 130 DEG C, and the relative humidity of superheated steam is 10%, and the content of air is 10 volume % in superheated steam.It is dry
Dry 25min so that the water content of dried noodles is 5 weight %.
Embodiment 6
The present embodiment is used for the method for illustrating the superheat steam drying of the present invention.
Noodles after curing are dried according to the method for embodiment 1, prepare dry flour cake B6, unlike, mistake
It is 2 meter per seconds that hot steam, which passes through the flow velocity of the noodles after curing,.Dry 35min so that the water content of dried noodles is 5
Weight %.
Embodiment 7
The present embodiment is used for the method for illustrating the superheat steam drying of the present invention.
Noodles after curing are dried according to the method for embodiment 1, prepare dry flour cake B7, unlike, mistake
It is 12 meter per seconds that hot steam, which passes through the flow velocity of the noodles after curing,.Dry 13min so that the water content of dried noodles is
5 weight %.
Comparative example 1
This comparative example is used for the method for illustrating the heated-air drying of the prior art
Noodles A1 after curing in preparation example is put into dry template and carries out heated-air drying, 110 DEG C of dry temperature,
Time is 30 minutes so that the water content of dried noodles is 5 weight %, obtains dry flour cake D1.
Comparative example 2
This comparative example is used to illustrate the method that the frying of the prior art is dry
Noodles A3 after curing in preparation example is filled in dry cage, is put into the oil reservoir of 150 DEG C of temperature 2 points dry
Clock forms the fried instant noodle that moisture is 3 weight %, obtains dry flour cake D2.
Test case 1-9
（1）The test of dried noodles rehydration
By the flour cake D1 of heated-air drying and comparison in the flour cake B1-B7 of superheat steam drying in embodiment 1-7 and comparative example 1
Fried dry flour cake D2 is respectively placed in beaker in example 2, adds in the boiling water of 5 times of flour cake quality, is capped timing.Every 10 seconds
A noodles are taken out, are squeezed with two blocks of transparent sheet glass, observe Bai Xin is whether there is among noodles, the time that Bai Xin disappears is face
The rehydration time of item.The rehydration time of flour cake B1-B7, D1 and D2 are shown in Table 1.
（2）Noodles are slippage, the sensory evaluation of viscoplasticity, flavor and color and luster
The sensory evaluation is carried out 12 ages in the common man between 20-40 Sui and women, wherein, 20-30
Year, each age bracket be averaged 6 people between 30-40, three three female of man.The sensory evaluation is made as standard with 5 graduation and is evaluated,
Wherein, very good is 5 points, preferably 4 points, is well 3 points, generally 2 points, and poor is 1 point.If subject thinks more than index
Between two above grade, then it can be indicated with the numerical value of non-integer.More than B1-B7, D1 and D2 are shown in table 1
Flour cake average score.
Table 1
The rehydration that noodles are dried in the condition of superheat steam drying using the present invention it can be seen from upper table 1
The rehydration of fried noodle is substantially achieved, under the premise of flour cake reaches considerable moisture content, the dry time is significantly low
In the time of heated-air drying.Also, it can be seen that the condition opposite of superheat steam drying using the present invention by sensory evaluation
Item is dried, and the viscoplasticity of dried flour cake, taste, smoothness, color and luster are significantly improved.It is and also effective
Ground improves the apparent state soaking resistance and hardness of flour cake.Also, by the temperature of superheated steam, relative humidity, the content of air
And the matter across dried noodles in the flow control embodiment 1-3 in the preferred range of noodles after curing
Amount is more preferable, and while the quality for ensureing dried flour cake, will not because of steam flow velocity it is excessive caused by energy
It consumes excessive, significantly reduces energy consumption.
The preferred embodiment of the present invention has been described above in detail, still, during present invention is not limited to the embodiments described above
Detail, within the scope of the technical concept of the present invention, a variety of simple variants can be carried out to technical scheme of the present invention, this
A little simple variants all belong to the scope of protection of the present invention.
It is further to note that specific technical features described in the above specific embodiments, in not lance
In the case of shield, it can be combined by any suitable means.In order to avoid unnecessary repetition, the present invention to it is various can
The combination of energy no longer separately illustrates.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to originally
The thought of invention, it should also be regarded as the disclosure of the present invention.
Claims (7)
1. a kind of preparation method of non-fried noodles, this method include：
(1) noodles of curing are prepared；The water content of the noodles after curing is 60-70 weight %；
(2) noodles after curing are subjected to superheat steam drying, obtain dry noodles；The condition packet of the superheat steam drying
It includes：The temperature of superheated steam is 135-150 DEG C, and the relative humidity of superheated steam is 10-50%, the content of air in superheated steam
For 20-25 volumes %.
2. according to the method described in claim 1, wherein, the relative humidity of superheated steam is 15-40%.
3. according to the method described in claim 1, wherein, the condition of the superheat steam drying further includes, and superheated steam passes through
The flow velocity of the noodles after curing is 3-11 meter per seconds.
4. according to the method described in claim 1, wherein, the cross-sectional area of the noodles after curing is 1-4mm2。
5. according to the method described in any one in claim 1-4, wherein, the time of the superheat steam drying causes drying
The water content of noodles afterwards is 3-8 weight %.
6. the non-fried noodles prepared as the method described in any one in claim 1-5.
7. non-fried noodles according to claim 6, wherein, the non-fried noodles are non-fried instant noodle.
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| CN106036482A (en) * | 2016-06-21 | 2016-10-26 | 福建农林大学 | Convenient millet porridge and preparation method thereof |
| CN108201061A (en) * | 2016-12-16 | 2018-06-26 | 顶益（开曼岛）控股有限公司 | A kind of anti-foam production technique in non-fried wide face |
| CN109699906B (en) * | 2019-01-31 | 2022-04-22 | 安徽谷优美食品科技股份有限公司 | Preparation method of pure natural boiling-resistant spaghetti noodles |
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| US4271205A (en) * | 1977-12-23 | 1981-06-02 | Toyo Suisan Kaisha, Ltd. | Method for manufacturing quickly cookable dry and porous noodles |
| JPS5995855A (en) * | 1982-11-25 | 1984-06-02 | House Food Ind Co Ltd | Preparation of instant dried noodle |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU548131B2 (en) * | 1981-11-09 | 1985-11-21 | House Food Industrial Co. Ltd. | Preparing dried noodles |
| JPS5988055A (en) * | 1982-11-11 | 1984-05-21 | House Food Ind Co Ltd | Method for drying noodle with superheated steam |
| JPS5998660A (en) * | 1982-11-26 | 1984-06-07 | House Food Ind Co Ltd | Drying of noodle |
| JPH069475B2 (en) * | 1986-02-03 | 1994-02-09 | ハウス食品工業株式会社 | Method for producing instant dry noodles |
| JPH07114638B2 (en) * | 1989-08-11 | 1995-12-13 | ハウス食品株式会社 | Method for producing instant dry noodles |
| JP4458477B2 (en) * | 2004-12-15 | 2010-04-28 | 日清食品ホールディングス株式会社 | Instant noodle production method and Chinese noodle smell enhancement method |
| JP4733472B2 (en) * | 2005-08-29 | 2011-07-27 | 日清食品ホールディングス株式会社 | Method for producing compressed instant noodle mass |
| JP4438969B1 (en) * | 2009-07-31 | 2010-03-24 | 日清食品ホールディングス株式会社 | Instant noodle manufacturing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4271205A (en) * | 1977-12-23 | 1981-06-02 | Toyo Suisan Kaisha, Ltd. | Method for manufacturing quickly cookable dry and porous noodles |
| JPS5995855A (en) * | 1982-11-25 | 1984-06-02 | House Food Ind Co Ltd | Preparation of instant dried noodle |
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