CN1067862C - Instant straight corn noodles and production process thereof - Google Patents
Instant straight corn noodles and production process thereof Download PDFInfo
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- CN1067862C CN1067862C CN98117699A CN98117699A CN1067862C CN 1067862 C CN1067862 C CN 1067862C CN 98117699 A CN98117699 A CN 98117699A CN 98117699 A CN98117699 A CN 98117699A CN 1067862 C CN1067862 C CN 1067862C
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Abstract
In the present invention, 75 to 90 wt% of corn flour (50 to 80 meshes), 10 to 25 wt% of modified potato flour or wheat flour (wheat or rice flour), 1 to 3 wt% of gluten powder, 0.4 to 1 wt% of molecularly distilled monoglycol ester and 0.3 to 0.7 wt% of xanthan are placed in a dough mixer and uniformly stirred; saline-alkaline water with the concentration of 3 to 6 wt% of NaCl and 0.3 to 0.6 wt% of NaHCO3 and in the amount of 25 to 32 wt% of the total weight of the mixture is slowly added; the mixture is stirred for 15 to 20 mintues by the dough mixer with 80 revolutions per minute; dough is twice extruded, shaped, dried, cut into segments, weighed and packed in a single-screw extruder. The product is mixed with water or boiled in a pan at the temperature of 20 to 100 DEG C. The present invention has the advantages of simple manufacture process, large use range, good mouth feel, portability and convenient transportation.
Description
The invention belongs to food and food production technology field, particularly a kind of maize flour instant noodles and production method thereof.
China abounds with corn, and corn resources is abundant.But because the corn flour coarse mouthfeel, its food is not welcome by people.For making full use of corn resources, enlarge the scope of application of corn flour, in recent years, some instant noodles with corn flour processing had appearred.As China Patent No. 90105473.9 disclosed instant corn noodles processing methods, the patent No. 93117548.8 maize instant noodles and processing method and 95113914.2 1 kinds of method for processing corn instant noodles of the patent No. etc., promoted the application of corn flour.But the production of these products and product has the following disadvantages: (1) need to raw material soak, processing such as fermentation, complex manufacturing, time-consuming, and factory, equipment investment are big; (2) corn noodles needs rehydration in the water more than 90 ℃, and the scope of application is little; (3) instant noodles are corrugated, and bulk density is big.
The object of the present invention is to provide a kind of long shelf-life, can be in the water of water temperature more than 20 ℃ the maize flour instant noodles and the production method thereof of rehydration or pan boiling.
Maize flour instant noodles of the present invention, raw material comprises the modified potato starch of corn flour, 9.84-23.04% of weight 74.72-88.58% or wheat flour or rice and wheat flour, 0.98-3% Gluten, 0.3-1% distillation glycerin monostearate, 0.3-0.7% xanthans, and adding concentration by above-mentioned material gross weight 25-32% again is NaCl and the 0.3-0.6%NaHCO of 3-6%
3The salt buck, through mixing, extrusion cooking, moulding, drying forms.
Maize flour instant noodles of the present invention, the gained noodles are the vertical bar shape.
The present invention produces the method for maize flour instant noodles, get 50-80 order corn flour, 9.84-23.04% modified potato starch or the wheat flour of weight 74.72-88.58% or rice and wheat flour, 0.98-3% Gluten, 0.3-1% distillation glycerin monostearate, 0.3-0.7% xanthans, place stir evenly in the dough mixing machine after, adding concentration by the 25-32% of above-mentioned each material gross weight again is NaCl and the 0.3-0.6%NaHCO of 3-6%
3The salt buck stirred 15-20 minute through 80 rev/mins of dough mixing machines again, dough was sent in the single-screw extrusion machine through twice extrusion cooking, moulding the drying room drying.
The present invention produces the method for maize flour instant noodles, dough drop temperature 103-105 ℃ of extrusion cooking slaking for the first time in single-screw extrusion machine wherein, extrude dough is drop temperature 60-80 into strips ℃ for the second time, and the rate of feeding of extrusion cooking, moulding is 1.4-1.6kg/min.
The present invention produces the method for maize flour instant noodles, and wherein noodles carry out the peg drying after the moulding, 1.4 meters of noodles peg length.The drying room drying is divided into three phases, and the phase I baking temperature is 39-42 ℃, time 2-3 hour; The second stage baking temperature is 30-32 ℃, time 3.5-7 hour; The phase III baking temperature is 20-25 ℃, time 8-14 hour.Terminal point moisture 8-12%.
The present invention has the following advantages:
1. adopt twice extrusion cooking of single-screw extrusion machine, moulding, simplified the production technology of existing maize instant noodles, shortened the time, reduced factory, equipment investment.
2. product provided by the invention, can be in water temperature 20-100 ℃ water rehydration or pan boiling, enlarged the scope of application of maize flour instant noodles.20 ℃ of water temperatures were soaked 25-30 minute, and noodles do not have from the heart, and are soft smooth, chewiness, and mouthfeel is close with the boiling water rehydration effect; More than 90 ℃ in the water rehydration 6-8 minute, non muddy soup, adhesion; Boiling fastness is good, boils 3-5 minute adhesion in the boiling water.Ground in not only being fit to also is fit to use under the lower situation of low highlands of water boiling point and water temperature.
3. product of the present invention is made the vertical bar shape, has reduced bulk density, and crushing resistance is good, carries convenient transportation.
Below in conjunction with embodiment the present invention is done and to be described in detail.
Embodiment 1: take by weighing corn flour 90kg, modified potato starch 10kg, distillation glycerin monostearate 0.3kg, xanthans 0.3kg, Gluten 1kg, place dough mixing machine to stir evenly after, slowly adding concentration is 4%NaCl and 0.5%NaHCO
3Salt buck 30.7kg, dough mixing machine stirred 15 minutes for 80 rev/mins.Dough was placed 10 minutes, sent into twice extrusion cooking of single-screw extrusion machine, moulding.Extrude dough slaking drop temperature is 105 ℃ for the first time, and extrude dough drop temperature into strips is 60 ℃ for the second time.The rate of feeding of extrusion cooking, moulding is 1.6kg/min.Moulding noodles peg length is 1.4 meters, enters tunnel type drying room drying after the cooling.42 ℃ of phase I baking temperatures, 3 hours time; 30 ℃ of second stage baking temperatures, 5 hours time; 20 ℃ of phase III baking temperatures, 12 hours time.Terminal point moisture 8%.
Dry good vertical bar shape noodles, cutting piecemeal, weighing and bagging.
Embodiment 2: take by weighing corn flour 53.5kg, wheat flour 16.5kg, distillation glycerin monostearate 0.3kg, xanthans 0.3kg, Gluten 1kg, place stir evenly in the dough mixing machine after, slowly adding concentration is 4%NaCl and 0.5%NaHCO
3Salt buck 20kg, dough mixing machine stirred 15 minutes for 80 rev/mins.Dough was placed 10 minutes, sent into twice extrusion cooking, moulding in the single-screw extrusion machine.Extrude dough slaking drop temperature is 105 ℃ for the first time, and extrude dough drop temperature into strips is 60 ℃ for the second time.The rate of feeding of extrusion cooking, moulding is 1.6kg/min.Moulding noodles peg length is 1.4 meters, sends into tunnel type drying room drying after the cooling.42 ℃ of phase I baking temperatures, 3 hours time; 30 ℃ of second stage baking temperatures, 5 hours time; 20 ℃ of phase III baking temperatures, 12 hours time.Terminal point moisture 8-12%.
Dry good vertical bar shape noodles, cutting piecemeal, weighing and bagging.
Claims (5)
1. maize flour instant noodles, it is characterized in that: its raw material comprises the modified potato starch of corn flour, 9.84-23.04% of 74.72-88.58% by weight or wheat flour or rice and wheat flour, 0.98-3% Gluten, 0.3-1% Distilled glycerin monostearate, 0.3-0.7% xanthans, and adding concentration by above-mentioned material gross weight 25-32% again is NaCl and the 0.3-0.6%NaHCO of 3-6%
3The salt buck, through mixing, extrusion cooking, moulding, drying forms.
2. maize flour instant noodles as claimed in claim 1 is characterized in that: the gained noodles are the vertical bar shape.
3, the method for the described maize flour instant noodles of a kind of production claim 1, it is characterized in that: get 50-80 order corn flour, 9.84-23.04% modified potato starch or the wheat flour of weight 74.72-88.58% or rice and wheat flour, 0.98-3% Gluten, 0.3-1% distillation glycerin monostearate, 0.3-0.7% xanthans, making its gross weight sum is 100%, place stir evenly in the dough mixing machine after, adding concentration by the 25--32% of above-mentioned each material gross weight again is NaCl and the 0.3-0.6%NaHCO of 3-6%
3The salt buck stirred 15-20 minute through 80 rev/mins of dough mixing machines again, dough was sent in the single-screw extrusion machine through twice extrusion cooking, moulding the drying room drying.
4. the method for production maize flour instant noodles as claimed in claim 3, it is characterized in that: dough drop temperature 103-105 ℃ of extrusion cooking slaking for the first time in single-screw extrusion machine, extrude dough is drop temperature 60-80 into strips ℃ for the second time, and the rate of feeding of extrusion cooking, moulding is 1.4-1.6kg/min.
5. as the method for claim 3 or 4 described production maize flour instant noodles, it is characterized in that: after the moulding noodles are carried out the peg drying, 1.4 meters of noodles peg length, the drying room drying is divided into three phases, the phase I baking temperature is 39-42 ℃, time 2-3 hour; The second stage baking temperature is 30-32 ℃, time 3.5-7 hour; The phase III baking temperature is 20-25 ℃, time 8-14 hour, and terminal point moisture 8-12%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98117699A CN1067862C (en) | 1998-09-11 | 1998-09-11 | Instant straight corn noodles and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98117699A CN1067862C (en) | 1998-09-11 | 1998-09-11 | Instant straight corn noodles and production process thereof |
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| Publication Number | Publication Date |
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| CN1247711A CN1247711A (en) | 2000-03-22 |
| CN1067862C true CN1067862C (en) | 2001-07-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN98117699A Expired - Fee Related CN1067862C (en) | 1998-09-11 | 1998-09-11 | Instant straight corn noodles and production process thereof |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100334969C (en) * | 2005-05-12 | 2007-09-05 | 河北农业大学 | Special corn flour |
| CN101176522B (en) * | 2007-12-12 | 2011-01-26 | 江南大学 | Method for preparing nutrition convenient rice by bi-screw secondary compression |
| CN101288446B (en) * | 2008-06-16 | 2011-04-20 | 山东省农业科学院中心实验室 | Processing method of coarse grain non-fried instant noodle |
| CN102429165A (en) * | 2011-10-27 | 2012-05-02 | 吉林省大禾食品发展有限公司 | Corn noodles and production method thereof |
| CN105249215A (en) * | 2015-10-13 | 2016-01-20 | 东北农业大学 | Processing method for non-fried corn instant noodles |
| CN105325873A (en) * | 2015-10-25 | 2016-02-17 | 钟静涛 | Potato instant noodle and manufacture method thereof |
| CN105995522A (en) * | 2016-05-26 | 2016-10-12 | 万全县中通农产品有限公司 | Waxy corn instant noodles and preparation method thereof |
| CN108029961A (en) * | 2017-12-27 | 2018-05-15 | 吉林农业大学 | One kind is without seitan without allergy corn potato nutritional noodles and its production method |
| CN112890098B (en) * | 2021-03-08 | 2021-08-27 | 揭阳市裕昌食品机械有限公司 | Forming equipment for processing instant noodles and using method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056988A (en) * | 1990-06-01 | 1991-12-18 | 张炳林 | Production of instant corn noodles |
| CN1056989A (en) * | 1990-06-01 | 1991-12-18 | 张炳林 | Production of noodles from powdered cereals |
| CN1143468A (en) * | 1996-06-17 | 1997-02-26 | 许全贵 | Gluten instant noodles and its producing method |
| CN1149984A (en) * | 1995-11-14 | 1997-05-21 | 张子飙 | Process for producing instant corn noodles |
| CN1168774A (en) * | 1996-06-14 | 1997-12-31 | 烟台市义友工贸实业有限责任公司 | Method for prodn. of maize noodle or vermicelli |
| CN1174670A (en) * | 1996-08-23 | 1998-03-04 | 汤兆铮 | Maize flour and production technology thereof |
-
1998
- 1998-09-11 CN CN98117699A patent/CN1067862C/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056988A (en) * | 1990-06-01 | 1991-12-18 | 张炳林 | Production of instant corn noodles |
| CN1056989A (en) * | 1990-06-01 | 1991-12-18 | 张炳林 | Production of noodles from powdered cereals |
| CN1149984A (en) * | 1995-11-14 | 1997-05-21 | 张子飙 | Process for producing instant corn noodles |
| CN1168774A (en) * | 1996-06-14 | 1997-12-31 | 烟台市义友工贸实业有限责任公司 | Method for prodn. of maize noodle or vermicelli |
| CN1143468A (en) * | 1996-06-17 | 1997-02-26 | 许全贵 | Gluten instant noodles and its producing method |
| CN1174670A (en) * | 1996-08-23 | 1998-03-04 | 汤兆铮 | Maize flour and production technology thereof |
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| Publication number | Publication date |
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| CN1247711A (en) | 2000-03-22 |
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