CN104770672A - Making method of fresh instant noodles and instant noodles made through method - Google Patents
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Abstract
The invention provides a making method of fresh instant noodles and instant noodles made through the method, and belongs to the field of food making. The making method of fresh instant noodles includes the steps that (1) flour, starch and wheat gluten are mixed evenly, added with salt, dietary alkali and water, stirred and mixed, and a dough is obtained; (2) the dough is cured and then compounded, rolled and sliced sequentially, and noodles to be steamed are obtained; (3) the noodles to be steamed are steamed at 60-100 DEG C and then packaged in a vacuum mode, so that the fresh instant noodles are obtained. According to the making method, the raw materials are easy to obtain, the cost is low, and oil frying and dehydration are not adopted in the making process. In this way, the nutrients of the noodles are kept well on the premise that the shelf life of the noodles is long, and the noodles are small in flat content, small in protein damage, balanced in nutrition and free of a greasy sense.
Description
Technical field
The present invention relates to field of food preparation, the instant noodles that preparation method and the method in particular to a kind of instant fresh instant noodles are made.
Background technology
Instant noodles capture the position of mainstream of instant food within a very long time.In the process of easy to prepare, slenderly all need fried dehydration, to extend the shelf-life of instant noodles.But constantly carry bar along with living standard, people more and more recognize the auxotrophy of this fried instant noodle, and due to slender through fried dehydration, therefore, it can cause instant noodles nutritional imbalance; In frying course, protein (comprising the enzyme participating in all kinds of biochemical reaction) contained by noodles can deactivation and also fried after noodles fat content high, oxidizablely to become sour.In addition, fried conventional palm oil contains a large amount of saturated fatty acids, easily causes artery sclerosis and angiocardiopathy.In addition, the oleaginous taste that the noodles after fried have easily makes people produce apocleisis sense.
Based on the auxotrophy that fried instant noodle exists, in succession develop fresh-keeping wet noodle again both at home and abroad, preserved wet noodles producing technology is introduced from Japan, develops comparatively slow at home, requires very strict mainly due to fresh-keeping wet noodle to raw and auxiliary material.Raw flour only has can reach requirement with import wheat processing, and production equipment is expensive, and simultaneously comparatively large to production site area requirements, therefore fresh-keeping wet noodle production cost is high.In addition, fresh-keeping wet noodle is in the process of preparation, and noodles must flood adjusted to ph by lactic acid, make noodles with acescency, and mouthfeel is more difficult accepted by the public, easily causes consumer to think the misunderstanding that noodles are rotten.
In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is the preparation method providing a kind of instant fresh instant noodles, and described preparation method selects flour, starch and Gluten to be face processed raw material, has raw material sources easy, the effect that cost is low.Dough after slaking cooks by this preparation method after compound calendering, chopping, decrease the water content of noodles, and noodles is without fried, and comprehensive nutrition can't harm, and mouthfeel is good; Noodles after steaming carry out vacuum packaging, long shelf-life.
The second object of the present invention is the instant fresh instant noodles providing a kind of described preparation method to make, this instant fresh instant noodles outward appearance and sense of food are similar to traditional-family noodles, but the shelf-life can reach more than 8 months at normal temperatures, the preparation technology special due to it determined, makes this facilitate the advantage of the nutritious equilibrium of mask, mouthfeel novelty.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
The invention provides a kind of preparation method of instant fresh instant noodles, comprise the following steps:
1), by after the mixing of flour, starch and Gluten add salt, dietary alkali and water, be uniformly mixed, obtain dough;
2), by after described dough rest successively through compound calendering, chopping, obtain waiting steaming noodles;
3), wait that steam noodles steams final vacuum packaging at 60-100 DEG C, obtains instant fresh instant noodles by described.
The preparation method of this instant fresh instant noodles provided by the invention, flour, starch and Gluten is adopted to be face processed raw material, add salt again and dietary alkali carries out and face, Gluten is the native protein extracted from wheat (flour), protein content is up to 75% ~ 85%, be nutritious plant protein resource, after it mixes with flour and starch, the extraordinary viscosity of dough, elasticity, extensibility, film forming and liposuction can be given.The process of dough rest, as the Continuation operations with face, free water can penetrate into protein adhesive intragranular portion gradually, improves gluten network, makes the noodles made have toughness, and resistant to cook; Noodles after chopping are through steaming, make the abundant gelatinization of noodles, and in the process steamed under the condition of 60-100 DEG C, the infiltration quantity of water few (even having portion of water to be distilled out of) in noodles, therefore give finished product lower water content, thus be beneficial to long-term preservation, not perishable.Finally, by vacuum packaging, make noodles be in the environment of basic vacuum, thus make noodles have the longer shelf-life, can 8 months be preserved at normal temperatures.
To sum up, the preparation method in this antistaling instant face provided by the invention, its raw material obtains easily, cost is low, and does not adopt fried dehydration in the process of preparation, also makes the nutrition of noodles intact ensure that under noodles have the prerequisite of longer shelf-life, lipid content is few, albumen destroys less, balanced in nutrition, and without greasy feeling.
Optionally, in step 1) in, specifically comprise:
With weight parts, after 90-110 part flour, 13-16 part starch and 3-6 part Gluten being mixed, add salt 1.5-2.5 part, dietary alkali 1-1.5 part and water 30-35 part; Obtain fabric mixture;
Described fabric mixture is uniformly mixed after 10-15 divides in 60-80 rev/min, then is uniformly mixed 4-5 minute in 30-40 rev/min, obtain dough.
There is the raw material of above-mentioned specific proportioning, its noodles good springiness made, and mouthfeel chewiness, in edible process, not easily mix soup.In flour, protein, starch only have abundant water suction, just can reach with face effect, and and face (stir stir) water temperature and and surface temperature too low, hydrone kinetic energy is low, and the water suction of protein, starch is slow, and gluten is formed insufficient.If temperature is too high, easily cause protein denaturation, cause wet gluten quantity to reduce.Because the best water suction temperature of protein is at 30 DEG C, therefore, preferred and surface temperature (comprising and face coolant-temperature gage) is 30 DEG C.
In addition, opposite material mixture carries out high-speed stirred (60-80 rev/min) and stirring at low speed (30-40 rev/min).Within 10-12 minute, make all raw materials mix 60-80 rev/min of stirring, and follow-up stirring at low speed can make mixture sticky glutinous uniformly and effectively, be convenient to follow-up slaking operation.
Have a significant impact with face effect with face (being uniformly mixed) time length.Time is too short, and mix uneven, gluten is formed insufficient; Overlong time, dough is overheated, protein denaturation, and gluten quantity, quality reduce.Therefore, the temporal summation of high-speed stirred mixing and stirring at low speed mixing is no less than 15 minutes.
In addition, not only play the adding of salt the effect increasing taste, and can also gluten be strengthened, the processing characteristics of improvement dough, and have and prevent dough from becoming sour; And adding of dietary alkali can strengthen gluten.
Optionally, in described flour, the weight percentage of wet gluten is 32-34%.
In flour, the content of wet gluten is at 32-34%, wet gluten content is low or wet gluten is of poor quality all can affect gluten network formation, make the elasticity of dough, extensibility is affected, formed cause difficulty to smooth during calendering, the uniform dough sheet of thickness, not only can affect color and luster and the smell of flour, but also the uniform water absorption with flour during face can be affected, affect gluten network and formed.Therefore, the weight percentage of preferred wet gluten is 32-34%.
Optionally, in step 2) in, described slaking specifically comprises: described dough is placed in slaking dish in the rotating speed slaking 20-30 minute of 5-8 rev/min.
Optionally, the temperature of described slaking is 22-26 DEG C.
The length of curing time is the principal element affecting slaking effect, and in this application, the curing time is no more than half an hour, but should not be less than 10 minutes, preferred 20-30 minute.Curing time is too short, and gluten network is not fully formed, the not resistance to bubble of the face cake made, easily mixed soup.
Slaking operation is preferably carried out in the quiescent state, but for avoiding dough to form bulk, causing follow-up feeding difficulty (compound calendering), is stirring at low speed in the process of therefore slaking, can prevent from luming and to meet feeding for principle, the preferred 5-8 rev/min of rotating speed.Curing temperature lower than and surface temperature, be preferably 22-26 DEG C.
Optionally, described compound calendering specifically comprises: the dough after slaking is pressed into two dough sheets by the pressure roller that twice are parallel, then by two parallel overlaps of dough sheet afterwards by one pressure roller compressing tablet.
By above-mentioned compound calendering operation, the dough sheet thickness that is pressed into can be made even, flat smooth, without edge damage, hole, uniform color, and there is certain toughness and intensity.
Optionally, in step 3) in, described in time of steaming be no less than 15 minutes.
The process steamed is the process of starch gelatinization, and starch gelatinization will have suitable temperature, and in certain hour, steam surface temperature higher, gelatinization degree is higher.In this application, preferred noodle feeder temperature is at 60-70 DEG C, and outlet temperature is at 95-100 DEG C.
Inlet temperature should not be too high, and larger temperature difference may exceed the ability to bear of noodles surface and gluten.Outlet temperature is high, improves gelatinization degree, can evaporate portion of water again, reduces the water content in finished product noodles further, is beneficial to long-term preservation.In order to realize abundant gelatinization, the steaming face time is no less than 15 minutes.
Optionally, in step 1) in, described mixing and/or described in be uniformly mixed operate in vacuum dough mixing machine and complete.
Raw material blending or the operation that is uniformly mixed are and face process, for the ease of realizing the control of each parameter, and improve and face effect, preferably completing in vacuum dough mixing machine with face process.
Optionally, in step 3) in, specifically comprise:
Steam described at 60-100 DEG C after final vacuum packaging until steaming noodles, be placed in the water-bath constant temperature sterilization 30-40 minute of 65-75 DEG C, obtain instant fresh instant noodles.
After steaming, some pathogenic bacteria may be introduced in vacuum-packed process, therefore need constant temperature sterilization 30-40 minute in the water-bath of 65-75 DEG C, to ensure food security.
The instant fresh instant noodles that described preparation method makes.
Compared with prior art, beneficial effect of the present invention is:
(1), this preparation method by the dough after slaking through compound calendering, cook after chopping, decrease the water content of noodles, and noodles are without fried dehydration, comprehensive nutrition can't harm, and mouthfeel is good; Noodles after steaming carry out vacuum packaging, long shelf-life.
(2), the raw materials of these instant noodles is flour, starch and Gluten, and auxiliary material is salt, dietary alkali, and source is easy to get, and cost is low.
(3), this preparation method instant convenient face of making, incorporate pasteurization technology, vacuum-packed technique etc., and in conjunction with peculiar composition of raw materials simultaneously; Balanced in nutrition, mouthfeel is novel.
(4), whole preparation method device simple used, and facility simple to operate, create a further reduction preparation cost.
Accompanying drawing explanation
In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, be briefly described to the accompanying drawing used required in embodiment or description of the prior art below.
Fig. 1 is the preparation flow figure of instant fresh instant noodles provided by the invention.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
Please refer to Fig. 1, the invention provides a kind of preparation method of instant fresh instant noodles, comprise the following steps:
S1: add salt, dietary alkali and water after flour, starch and Gluten being mixed, be uniformly mixed, obtain dough;
S2: by after described dough rest successively through compound calendering, chopping, obtain waiting steaming noodles;
S3: wait that steam noodles steams final vacuum packaging at 60-100 DEG C, obtains instant fresh instant noodles by described.
The preparation method of this instant fresh instant noodles provided by the invention, selects flour, starch and Gluten to be face processed raw material, has raw material sources easy, the effect that cost is low.Dough after slaking cooks by this preparation method after compound calendering, chopping, decrease the water content of noodles, and noodles is without fried, and comprehensive nutrition can't harm, and mouthfeel is good; Noodles after steaming carry out vacuum packaging, long shelf-life.
In addition, on the basis of such scheme, there is good springiness, mouthfeel chewiness in order to what make made instant noodles, and prevent dough from becoming sour, be beneficial to the effects such as gluten network formation, dough prevented from caking; Can in conjunction with the next item down or multinomial restriction: preferred, in step 1) in, specifically comprise:
With weight parts, after 90-110 part flour, 13-16 part starch and 3-6 part Gluten being mixed, add salt 1.5-2.5 part, dietary alkali 1-1.5 part and water 30-35 part; Obtain fabric mixture; Described fabric mixture is uniformly mixed after 10-15 divides in 60-80 rev/min, then is uniformly mixed 4-5 minute in 30-40 rev/min, obtain dough; Preferably, in described flour, the weight percentage of wet gluten is 32-34%; Preferably, in step 2) in, described slaking specifically comprises: described dough is placed in slaking dish in the rotating speed slaking 20-30 minute of 5-8 rev/min; Preferably, the temperature of described slaking is 22-26 DEG C; Preferably, described compound calendering specifically comprises: the dough after slaking is pressed into two dough sheets by the pressure roller that twice are parallel, then by two parallel overlaps of dough sheet afterwards by one pressure roller compressing tablet; Preferably, in step 3) in, described in time of steaming be no less than 15 minutes; Preferably, in step 1) in, described mixing and/or described in be uniformly mixed operate in vacuum dough mixing machine and complete; Preferably, in step 3) in, specifically comprise: steam described at 60-100 DEG C after final vacuum packaging until steaming noodles, be placed in the water-bath constant temperature sterilization 30-40 minute of 65-75 DEG C, obtain instant fresh instant noodles.
Next, in conjunction with above content, to instant fresh instant noodles of the present invention and its preparation method specific embodiment.
Embodiment 1
With weight parts, after 90 parts of flour, 13 parts of starch and 3 parts of Glutens are added to the mixing of vacuum dough mixing machine, add salt 1.5 parts, dietary alkali 1 part and 30 parts, water; Obtain fabric mixture; After fabric mixture is uniformly mixed 10 minutes in 60 revs/min, then be uniformly mixed 4 minutes in 30 revs/min, obtain dough.Wherein, in flour, the weight percentage of wet gluten is 32%.
Dough being placed in the slaking after 20 minutes at the rotating speed of 5 revs/min, the temperature of 22 DEG C of slaking dish, successively through being pressed into two dough sheets by the pressure roller that twice are parallel, then by two parallel overlaps of dough sheet afterwards by one pressure roller compressing tablet, chopping, obtaining waiting to steam noodles; To wait that steam noodles steams 15 minutes, after vacuum packaging at 60 DEG C, is placed in the water-bath constant temperature sterilization 30 minutes of 65 DEG C, obtains instant fresh instant noodles.
Embodiment 2
With weight parts, after 100 parts of flour, 15 parts of starch and 4 parts of Glutens are added to the mixing of vacuum dough mixing machine, add salt 2 parts, dietary alkali 1.3 parts and 35 parts, water; Obtain fabric mixture; After fabric mixture is uniformly mixed 13 minutes in 70 revs/min, then be uniformly mixed 5 minutes in 35 revs/min, obtain dough.Wherein, in flour, the weight percentage of wet gluten is 33%.
Dough being placed in the slaking after 25 minutes at the rotating speed of 7 revs/min, the temperature of 25 DEG C of slaking dish, successively through being pressed into two dough sheets by the pressure roller that twice are parallel, then by two parallel overlaps of dough sheet afterwards by one pressure roller compressing tablet, chopping, obtaining waiting to steam noodles; To wait that steam noodles steams 15 minutes, after vacuum packaging at 90 DEG C, is placed in the water-bath constant temperature sterilization 35 minutes of 70 DEG C, obtains instant fresh instant noodles.
Embodiment 3
With weight parts, after 110 parts of flour, 16 parts of starch and 6 parts of Glutens are added to the mixing of vacuum dough mixing machine, add salt 2.5 parts, dietary alkali 1.5 parts and 35 parts, water; Obtain fabric mixture; After fabric mixture is uniformly mixed 15 minutes in 80 revs/min, then be uniformly mixed 5 minutes in 40 revs/min, obtain dough.Wherein, in flour, the weight percentage of wet gluten is 34%.
Dough being placed in the slaking after 30 minutes at the rotating speed of 8 revs/min, the temperature of 26 DEG C of slaking dish, successively through being pressed into two dough sheets by the pressure roller that twice are parallel, then by two parallel overlaps of dough sheet afterwards by one pressure roller compressing tablet, chopping, obtaining waiting to steam noodles; To wait that steam noodles steams 15 minutes, after vacuum packaging at 100 DEG C, is placed in the water-bath constant temperature sterilization 40 minutes of 75 DEG C, obtains instant fresh instant noodles.
Embodiment 4
With weight parts, after 95 parts of flour, 15 parts of starch and 3 parts of Glutens are added to the mixing of vacuum dough mixing machine, add salt 1.5 parts, dietary alkali 1 part and 35 parts, water; Obtain fabric mixture; After fabric mixture is uniformly mixed 15 minutes in 75 revs/min, then be uniformly mixed 5 minutes in 35 revs/min, obtain dough.Wherein, in flour, the weight percentage of wet gluten is 33%.
Dough being placed in the slaking after 25 minutes at the rotating speed of 7 revs/min, the temperature of 25 DEG C of slaking dish, successively through being pressed into two dough sheets by the pressure roller that twice are parallel, then by two parallel overlaps of dough sheet afterwards by one pressure roller compressing tablet, chopping, obtaining waiting to steam noodles; To wait that steam noodles steams 15 minutes, after vacuum packaging at 100 DEG C, is placed in the water-bath constant temperature sterilization 35 minutes of 75 DEG C, obtains instant fresh instant noodles.
It is pointed out that in all embodiments of the invention, the concrete weight of every part is 1 kilogram.The external packing of product is carried out after being cooled to normal temperature after obtaining instant fresh instant noodles.In edible, add flavoring boiling water and brew 3 minutes.
In addition, through measuring, its shelf-life of instant fresh instant noodles that embodiment of the present invention 1-4 provides all can reach 8 months, and by after constant temperature sterilization, does not all detect pathogenic bacteria, ensure that food security.
In sum, the preparation method in this antistaling instant face provided by the invention, its raw material obtains easily, and cost is low, and fried dehydration is not adopted in the process of preparation, also make the nutrition of noodles intact under noodles have the prerequisite of longer shelf-life ensure that, lipid content is few, and albumen destroys less, balanced in nutrition, and without greasy feeling, open bag instant, very convenient.Owing to adding salt and dietary alkali in raw materials, make cost not only mouthfeel chewiness, but also can prevent dough in preparation process from becoming sour.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. a preparation method for instant fresh instant noodles, is characterized in that, comprises the following steps:
1), by after the mixing of flour, starch and Gluten add salt, dietary alkali and water, be uniformly mixed, obtain dough;
2), by after described dough rest successively through compound calendering, chopping, obtain waiting steaming noodles;
3), wait that steam noodles steams final vacuum packaging at 60-100 DEG C, obtains instant fresh instant noodles by described.
2. preparation method according to claim 1, is characterized in that, in step 1) in, specifically comprise:
With weight parts, after 90-110 part flour, 13-16 part starch and 3-6 part Gluten being mixed, add salt 1.5-2.5 part, dietary alkali 1-1.5 part and water 30-35 part; Obtain fabric mixture;
After described fabric mixture is uniformly mixed 10-15 minute in 60-80 rev/min, then be uniformly mixed 4-5 minute in 30-40 rev/min, obtain dough.
3. preparation method according to claim 2, is characterized in that, in described flour, the weight percentage of wet gluten is 32-34%.
4. preparation method according to claim 2, is characterized in that, in step 2) in, described slaking specifically comprises:
Described dough is placed in slaking dish in the rotating speed slaking 20-30 minute of 5-8 rev/min.
5. preparation method according to claim 4, is characterized in that, the temperature of described slaking is 22-26 DEG C.
6. the preparation method according to any one of claim 1-5, is characterized in that, described compound calendering specifically comprises:
Dough after slaking is pressed into two dough sheets by the pressure roller that twice are parallel, then by two parallel overlaps of dough sheet afterwards by one pressure roller compressing tablet.
7. preparation method according to claim 6, is characterized in that, in step 3) in, described in time of steaming be no less than 15 minutes.
8. preparation method according to claim 6, is characterized in that, in step 1) in, described mixing and/or described in be uniformly mixed operate in vacuum dough mixing machine and complete.
9. preparation method according to claim 6, is characterized in that, in step 3) in, specifically comprise:
Steam described at 60-100 DEG C after final vacuum packaging until steaming noodles, be placed in the water-bath constant temperature sterilization 30-40 minute of 65-75 DEG C, obtain instant fresh instant noodles.
10. the preparation method described in any one of claim 1-9 makes instant type antistaling instant face.
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| CN105360943A (en) * | 2015-12-02 | 2016-03-02 | 会泽蒄玉食品有限公司 | Non-fried instant noodles with flavor of hams |
| CN107223868A (en) * | 2017-06-12 | 2017-10-03 | 刘建华 | Instant bulk fresh meat instant noodles braised in soy sauce |
| CN107772256A (en) * | 2017-11-06 | 2018-03-09 | 河西学院 | A kind of processing method of Potato Instant |
| CN108887567A (en) * | 2018-06-11 | 2018-11-27 | 上海京元食品有限公司 | A kind of beef vegetable alimentary paste and its production technology |
| CN109998028A (en) * | 2019-04-04 | 2019-07-12 | 甘肃农业大学 | Self-heating quinoa noodles |
| CN110800926A (en) * | 2018-08-06 | 2020-02-18 | 白象食品股份有限公司 | Instant fresh instant noodles and preparation method thereof |
| CN110870531A (en) * | 2018-08-29 | 2020-03-10 | 白象食品股份有限公司 | Instant noodles and preparation method thereof |
| CN112914026A (en) * | 2019-12-05 | 2021-06-08 | 白象食品股份有限公司 | Instant noodles prepared from fresh eggs and noodles and preparation method thereof |
| CN113180186A (en) * | 2021-06-04 | 2021-07-30 | 西南大学 | Method for prolonging shelf life of noodles |
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| CN105360943A (en) * | 2015-12-02 | 2016-03-02 | 会泽蒄玉食品有限公司 | Non-fried instant noodles with flavor of hams |
| CN107223868A (en) * | 2017-06-12 | 2017-10-03 | 刘建华 | Instant bulk fresh meat instant noodles braised in soy sauce |
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| CN108887567A (en) * | 2018-06-11 | 2018-11-27 | 上海京元食品有限公司 | A kind of beef vegetable alimentary paste and its production technology |
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| CN110800926B (en) * | 2018-08-06 | 2023-03-10 | 白象食品股份有限公司 | Instant fresh-soaked noodles and preparation method thereof |
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| CN109998028A (en) * | 2019-04-04 | 2019-07-12 | 甘肃农业大学 | Self-heating quinoa noodles |
| CN112914026A (en) * | 2019-12-05 | 2021-06-08 | 白象食品股份有限公司 | Instant noodles prepared from fresh eggs and noodles and preparation method thereof |
| CN112914026B (en) * | 2019-12-05 | 2022-11-01 | 白象食品股份有限公司 | Instant noodles prepared from fresh eggs and noodles and preparation method thereof |
| CN113180186A (en) * | 2021-06-04 | 2021-07-30 | 西南大学 | Method for prolonging shelf life of noodles |
| CN113180186B (en) * | 2021-06-04 | 2024-02-09 | 西南大学 | Method for prolonging shelf life of small noodles |
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