CN105249215A - Processing method for non-fried corn instant noodles - Google Patents
Processing method for non-fried corn instant noodles Download PDFInfo
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- CN105249215A CN105249215A CN201510657771.2A CN201510657771A CN105249215A CN 105249215 A CN105249215 A CN 105249215A CN 201510657771 A CN201510657771 A CN 201510657771A CN 105249215 A CN105249215 A CN 105249215A
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Abstract
The invention discloses a processing method for non-fried corn instant noodles. The processing method is characterized in that a secondary extrusion technology is adopted for producing the non-fried corn instant noodles. Corn flour and wheat flour are mixed according to the proportion of 14:3, a certain amount of water is added, the mixture is fully and evenly stirred through a flour stirrer, kneaded dough is added into an extruder at a constant speed, primary extrusion is performed mainly for achieving gelatinization of starch and then ripening the starch, secondary extrusion is performed mainly for extruding and shaping the materials, and the product is naturally aired after secondary extrusion. With the gelatinization degree as the key index, under the optimal technological conditions of primary extrusion aperture, primary extrusion temperature, primary extrusion screw rotating speed, secondary extrusion aperture, secondary extrusion temperature and secondary extrusion screw rotating speed, the gelatinization degree is 93.89%.
Description
Technical field:
The present invention relates to a kind of processing technology of instant noodles, be specifically related to the method for a kind of non-fried maize instant noodles processing.
Background technology:
At present, on market, most of instant noodles are all through fried, and grease becomes lipid oxide after peroxidating, be not easy very much discharge and can lodge in blood vessel or other organs after entering human body, thus form aging phenomenon and accelerate the aging speed of people.The people often eating fried instant noodle also can cause artery sclerosis, finally causes the appearance of cerebral hemorrhage, heart disease, kidney trouble etc.
Corn as a kind of general cereal crops, the feature such as have that output is high, nutritious, storage is stable, and along with the progress of science and technology and expanding economy, the nutrition and health care of corn is worth and gets the nod gradually.Therefore, using corn flour as raw material and flour mixture manufacturing instant noodles, instant noodles can be made to the future development of green health.
Extrusion process technology is widely used in food production as a kind of economical and practical novel processing method, and is developed rapidly.Compared with traditional processing technology, extrusion process significantly improves the processing technology of food, shorten technical process, the designs and varieties of cereal foods are enriched, reduce the producing cost of product, decrease floor space, greatly reduce labour intensity, also improve structural state and the mouthfeel of product simultaneously, improve product quality.
Therefore, the present invention adopts secondary extrusion technology production non-fried maize instant noodles to meet the demand of people to the instant corn food of health care.
Summary of the invention
The present invention adopts secondary extrusion technology production non-fried maize instant noodles, and not only have good mouthfeel, also meet the pursuit of people to health food, wherein once extrude and mainly make starch gelatinization and become ripe, secondary extrusion is mainly extruded to shape to material.
Detailed description of the invention
Detailed description of the invention one: a kind of method of non-fried maize instant noodles processing is realized by following steps: one, mixed in 14:3 ratio with flour by corn flour, add a certain amount of water, stir with flour stirring machine, at the uniform velocity the face of becoming reconciled is added in extruder, once extrude and mainly make starch gelatinization and become ripe, secondary extrusion is mainly extruded to shape to material, naturally dries after secondary extrusion completes; Two, take gelatinization degree as leading indicator, once extrude aperture (0.7 ~ 1.1mm), extrusion temperature (80 ~ 100 DEG C), extruding screw rotating speed (31 ~ 43r/min), secondary extrusion aperture (1.1 ~ 1.5mm), secondary extrusion temperature (20 ~ 40 DEG C), secondary extrusion screw speed (25 ~ 35r/min) at optimum process condition to the impact facilitating batter degree.
Detailed description of the invention two: present embodiment and detailed description of the invention one difference are to choose in step 2 and once extrude aperture 0.8 ~ 1.0mm, measures the change of instant noodles gelatinization degree.Other composition is identical with specific implementation method one with step.
Detailed description of the invention three: present embodiment and detailed description of the invention one difference are to choose in step 2 extrusion temperature 85 ~ 95 DEG C, measure the change of instant noodles gelatinization degree.Other composition is identical with specific implementation method one with step.
Detailed description of the invention four: present embodiment and detailed description of the invention one difference are to choose an extruding screw rotating speed 34 ~ 40r/min in step 2, measures the change of instant noodles gelatinization degree.Other composition is identical with specific implementation method one with step.
Detailed description of the invention five: present embodiment and detailed description of the invention one difference are to choose secondary extrusion aperture 1.2 ~ 1.4mm in step 2, measures the change of instant noodles gelatinization degree.Other composition is identical with specific implementation method one with step.
Detailed description of the invention six: present embodiment and detailed description of the invention one difference are to choose secondary extrusion temperature 25 ~ 35 DEG C in step 2, measures the change of instant noodles gelatinization degree.Other composition is identical with specific implementation method one with step.
Detailed description of the invention seven: present embodiment and detailed description of the invention one difference are to choose secondary extrusion screw speed 27.5 ~ 32.5r/min in step 2, measures the change of instant noodles gelatinization degree.Other composition is identical with specific implementation method one with step.
Claims (7)
1. non-fried maize instant noodles, its characterization step is as follows: one, mixed in 14:3 ratio with flour by corn flour, add a certain amount of water, stir with flour stirring machine, at the uniform velocity the face of becoming reconciled is added in extruder, once extrude and mainly make starch gelatinization and become ripe, secondary extrusion is mainly extruded to shape to material, naturally dries after secondary extrusion completes; Two, take gelatinization degree as leading indicator, once extrude aperture (0.7 ~ 1.1mm), extrusion temperature (80 ~ 100 DEG C), extruding screw rotating speed (31 ~ 43r/min), secondary extrusion aperture (1.1 ~ 1.5mm), secondary extrusion temperature (20 ~ 40 DEG C), secondary extrusion screw speed (25 ~ 35r/min) at optimum process condition to the impact facilitating batter degree.
2. the method for a kind of non-fried maize instant noodles according to claim 1, is characterized in that choosing in step 2 once extruding aperture 0.8 ~ 1.0mm, measures the change of instant noodles gelatinization degree.
3. the method for a kind of non-fried maize instant noodles according to claim 1, is characterized in that choosing in step 2 extrusion temperature 85 ~ 95 DEG C, measures the change of instant noodles gelatinization degree.
4. the method for a kind of non-fried maize instant noodles according to claim 1, is characterized in that choosing an extruding screw rotating speed 34 ~ 40r/min in step 2, measures the change of instant noodles gelatinization degree.
5. the method for a kind of non-fried maize instant noodles according to claim 1, is characterized in that choosing secondary extrusion aperture 1.2 ~ 1.4mm in step 2, measures the change of instant noodles gelatinization degree.
6. the method for a kind of non-fried maize instant noodles according to claim 1, is characterized in that choosing secondary extrusion temperature 25 ~ 35 DEG C in step 2, measures the change of instant noodles gelatinization degree.
7. the method for a kind of non-fried maize instant noodles according to claim 1, is characterized in that choosing secondary extrusion screw speed 27.5 ~ 32.5r/min in step 2, measures the change of instant noodles gelatinization degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510657771.2A CN105249215A (en) | 2015-10-13 | 2015-10-13 | Processing method for non-fried corn instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510657771.2A CN105249215A (en) | 2015-10-13 | 2015-10-13 | Processing method for non-fried corn instant noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105249215A true CN105249215A (en) | 2016-01-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510657771.2A Pending CN105249215A (en) | 2015-10-13 | 2015-10-13 | Processing method for non-fried corn instant noodles |
Country Status (1)
| Country | Link |
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| CN (1) | CN105249215A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1247711A (en) * | 1998-09-11 | 2000-03-22 | 中国人民解放军59162部队 | Instant straight corn noodles and production process thereof |
-
2015
- 2015-10-13 CN CN201510657771.2A patent/CN105249215A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1247711A (en) * | 1998-09-11 | 2000-03-22 | 中国人民解放军59162部队 | Instant straight corn noodles and production process thereof |
Non-Patent Citations (2)
| Title |
|---|
| 关颖: "杂粮方便面的工艺创新", 《农村新技术》 * |
| 戚海峰等: "挤压参数对蔬菜杂粮方便面品质影响的研究", 《食品研究与开发》 * |
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Application publication date: 20160120 |
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| RJ01 | Rejection of invention patent application after publication |