CN106819837A - A kind of bowl of processing technology in dress instant face - Google Patents
A kind of bowl of processing technology in dress instant face Download PDFInfo
- Publication number
- CN106819837A CN106819837A CN201710065064.3A CN201710065064A CN106819837A CN 106819837 A CN106819837 A CN 106819837A CN 201710065064 A CN201710065064 A CN 201710065064A CN 106819837 A CN106819837 A CN 106819837A
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- CN
- China
- Prior art keywords
- bowl
- face
- parts
- processing technology
- instant
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
- B65D85/816—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package into which liquid is added and the resulting preparation is retained, e.g. cups preloaded with powder or dehydrated food
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of bowl of processing technology in dress instant face, comprise the following steps：S1：Raw material, S2：Calendering and cut-out, S3：Steaming face, S4：Quantitative cut-out, S5：Drying and cooling, S6：Cooling packing, S7：Secondary package, S8：Date printed code.It is of the invention compared with conventional bowl dress instant face, packed using bowl-type packing box, saved packaging material, reduces cost, convenient transport, and bowl-type packing box is identical with the bowl shape used by diet, meet eating habit, the nutriments such as milk, egg are added in instant noodles, improve the nutritive value of instant noodles, made by the way of non-fried, the nutrition of instant noodles can be preserved with perfection, it is to avoid fried destruction nutrition.
Description
Technical field
The present invention relates to instant noodles processing technique field, the specially a kind of bowl processing technology in dress instant face.
Background technology
Very popular the need for fast food is suitable for modern life rhythm, instant noodles have turned into and have facilitated instrument
Main product, according to relevant statistics, current China's instant noodles year, sales volume was 14 bags per capita, be only Japan three/
First, 1/6th of South Korea, consumption potentiality is huge.But instant noodles market competition is quite fierce, more than 90% market share is few
Number large enterprise is occupied.
Instant noodles in the market exist clearly disadvantageous in terms of nutrition and healthcare function.From national market
See, still based on single wheat flour noodles, next has small part to add the pattern face of the coarse cereals such as beans or fruits and vegetables to instant noodles
Bar, but content, the healthcare function of its nutrition are all not bery prominent, and many designs and varieties are mainly producer and are used as one newly
Kind publicity point.And the mode that instant noodles have additional nutrients mainly is made some changes on condiment, noodles cake is formulated with wheat flour
Plus based on starch, almost without much improvement in terms of nutrition and health care.
Existing instant noodles nutritional ingredient is low, and majority is by the way of fried, very unhealthy, does not meet modern's
Health idea, and most of instant noodles manner of packing is using barreled and packed, one is to waste packaging material, and two is not side
Just transport, take volume big.
The content of the invention
It is an object of the invention to provide a kind of bowl of processing technology in dress instant face, with solving above-mentioned background technology
The problem of proposition.
To achieve the above object, the present invention provides following technical scheme：
A kind of bowl of processing technology in dress instant face, comprises the following steps：
S1, raw material：Wheat flour 50-70 parts is measured by mass parts, converted starch 10-14 parts, soft water 18-22 parts, salt 0.5-1 parts,
Alkali 0.4-0.6 parts, refined palm oil 4-6, soybean protein isolate 3-5 parts, food additives 1-2 parts, by salt, alkali, converted starch,
Soybean protein isolate and food additives are dissolved in being put into soft water, and the lysate and wheat flour and refined palm oil are added together
Enter and stirred with the mixer of face；
S2, calendering and cut-out：The dough stirred in S1 is rolled using compound calender, the sheet thickness after calendering
It is 2-3mm, then cutting point row is carried out by instant noodles cutting point row's machine；
S3, steaming face：The dough sheet after point row will be cut by steam oven, the vapor (steam) temperature in steam oven is 90-100 DEG C, after point row
Dough sheet is no less than 30s by the time of steam oven, and steam jet is vertically injected in topsheet surface, and face is existed after cooking using oiling rolls
The surface in face applies last layer oil, prevents face to be bonded together；
S4, quantitative cut-out：Quantitative cut-out is carried out to the flour cake after oiling using cutting machine, and the flour cake after cut-out is put into circle
In stainless steel leakage basin；
S5, Drying and cooling：The stainless steel leakage basin of flour cake will be placed with by high temperature oven, oven temperature is 150-160 DEG C, during drying
Between 1-2min；
S6, cooling packing：The instant noodles after drying are quickly cooled down using fan, flour cake baling line is moved into after cooling, using bowl
Type packing box is packed, and not only saves packaging material, and save space, and flour cake and flavor pack are put into bowl-type packing box
It is interior, then by bowl-type package box sealing；
S7, secondary package：Bowl-type packing box is packed using packaging bag, the air in packaging bag is drained, be vacuum-packed,
Improve the shelf-life of instant noodles；
S8, date printed code：In the printout surface date of manufacture of packaging bag.
Preferably, the gluten content of the wheat flour is not less than 30%.
Preferably, the converted starch is obtained by way of enzyme process is denatured by tapioca and farina.
Preferably, the food additives include acetate starch, sodium carboxymethylcellulose, potassium carbonate, sodium carbonate, phosphoric acid
Sodium dihydrogen, sodium tripolyphosphate, xanthans and sodium glutamate.
Preferably, egg and fresh milk are also added with the wheat flour, egg is the 2-4% of wheat flour, and fresh milk is small
The 3-5% of flour.
Preferably, it is furnished with blower system in the high temperature drying baker, is dried using air blast, drying efficiency can be improved, and
It is convenient to remove the moisture that drying course is produced.
Compared with prior art, the beneficial effects of the invention are as follows：It is of the invention compared with conventional bowl dress instant face, use
Bowl-type packing box is packed, and saves packaging material, and reduces cost is convenient to transport, and used by bowl-type packing box and diet
Bowl shape is identical, meets eating habit, and the nutriments such as milk, egg are added in instant noodles, improves the nutritive value of instant noodles,
Made by the way of non-fried, the nutrition of instant noodles can be preserved with perfection, it is to avoid fried destruction nutrition.
Specific embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.
Embodiment 1
A kind of bowl of processing technology in dress instant face, comprises the following steps：
S1, raw material：Wheat flour 50-70 parts is measured by mass parts, converted starch 10-14 parts, soft water 18-22 parts, salt 0.5-1 parts,
Alkali 0.4-0.6 parts, refined palm oil 4-6, soybean protein isolate 3-5 parts, food additives 1-2 parts, by salt, alkali, converted starch,
Soybean protein isolate and food additives are dissolved in being put into soft water, and the lysate and wheat flour and refined palm oil are added together
Enter and stirred with the mixer of face；
S2, calendering and cut-out：The dough stirred in S1 is rolled using compound calender, the sheet thickness after calendering
It is 2-3mm, then cutting point row is carried out by instant noodles cutting point row's machine；
S3, steaming face：The dough sheet after point row will be cut by steam oven, the vapor (steam) temperature in steam oven is 90-100 DEG C, after point row
Dough sheet is no less than 30s by the time of steam oven, and steam jet is vertically injected in topsheet surface, and face is existed after cooking using oiling rolls
The surface in face applies last layer oil, prevents face to be bonded together；
S4, quantitative cut-out：Quantitative cut-out is carried out to the flour cake after oiling using cutting machine, and the flour cake after cut-out is put into circle
In stainless steel leakage basin；
S5, Drying and cooling：The stainless steel leakage basin of flour cake will be placed with by high temperature oven, oven temperature is 150-160 DEG C, during drying
Between 1-2min；
S6, cooling packing：The instant noodles after drying are quickly cooled down using fan, flour cake baling line is moved into after cooling, using bowl
Type packing box is packed, and not only saves packaging material, and save space, and flour cake and flavor pack are put into bowl-type packing box
It is interior, then by bowl-type package box sealing；
S7, secondary package：Bowl-type packing box is packed using packaging bag, the air in packaging bag is drained, be vacuum-packed,
Improve the shelf-life of instant noodles；
S8, date printed code：In the printout surface date of manufacture of packaging bag.
The gluten content of the wheat flour is not less than 30%.
The converted starch is obtained by way of enzyme process is denatured by tapioca and farina.
The food additives include acetate starch, sodium carboxymethylcellulose, potassium carbonate, sodium carbonate, sodium dihydrogen phosphate,
Sodium tripolyphosphate, xanthans and sodium glutamate.
Egg and fresh milk are also added with the wheat flour, egg is the 2-4% of wheat flour, and fresh milk is wheat flour
3-5%。
It is furnished with blower system in the high temperature drying baker, is dried using air blast, drying efficiency, and convenient removing can be improved
The moisture that drying course is produced.
It is of the invention to be packed using bowl-type packing box compared with conventional bowl dress instant face, save packaging material, drop
Low cost, convenient transport, and also bowl-type packing box is identical with the bowl shape used by diet, meets eating habit, adds in instant noodles
Enter the nutriments such as milk, egg, improve the nutritive value of instant noodles, made by the way of non-fried, can be preserved with perfection
The nutrition of instant noodles, it is to avoid fried destruction nutrition.
The above, the only present invention preferably specific embodiment, but protection scope of the present invention is not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technology according to the present invention scheme and its
Inventive concept is subject to equivalent or change, should all be included within the scope of the present invention.
Claims (6)
1. a kind of bowl of processing technology in dress instant face, it is characterised in that：Comprise the following steps：
S1, raw material：Wheat flour 50-70 parts is measured by mass parts, converted starch 10-14 parts, soft water 18-22 parts, salt 0.5-1 parts,
Alkali 0.4-0.6 parts, refined palm oil 4-6, soybean protein isolate 3-5 parts, food additives 1-2 parts, by salt, alkali, converted starch,
Soybean protein isolate and food additives are dissolved in being put into soft water, and the lysate and wheat flour and refined palm oil are added together
Enter and stirred with the mixer of face；
S2, calendering and cut-out：The dough stirred in S1 is rolled using compound calender, the sheet thickness after calendering
It is 2-3mm, then cutting point row is carried out by instant noodles cutting point row's machine；
S3, steaming face：The dough sheet after point row will be cut by steam oven, the vapor (steam) temperature in steam oven is 90-100 DEG C, after point row
Dough sheet is no less than 30s by the time of steam oven, and steam jet is vertically injected in topsheet surface, and face is existed after cooking using oiling rolls
The surface in face applies last layer oil, prevents face to be bonded together；
S4, quantitative cut-out：Quantitative cut-out is carried out to the flour cake after oiling using cutting machine, and the flour cake after cut-out is put into circle
In stainless steel leakage basin；
S5, Drying and cooling：The stainless steel leakage basin of flour cake will be placed with by high temperature oven, oven temperature is 150-160 DEG C, during drying
Between 1-2min；
S6, cooling packing：The instant noodles after drying are quickly cooled down using fan, flour cake baling line is moved into after cooling, using bowl
Type packing box is packed, and not only saves packaging material, and save space, and flour cake and flavor pack are put into bowl-type packing box
It is interior, then by bowl-type package box sealing；
S7, secondary package：Bowl-type packing box is packed using packaging bag, the air in packaging bag is drained, be vacuum-packed,
Improve the shelf-life of instant noodles；
S8, date printed code：In the printout surface date of manufacture of packaging bag.
2. the processing technology in a kind of bowl of dress instant face according to claim 1, it is characterised in that：The wheat flour
Gluten content is not less than 30%.
3. the processing technology in a kind of bowl of dress instant face according to claim 1, it is characterised in that：The converted starch
It is to be obtained by way of enzyme process is denatured by tapioca and farina.
4. the processing technology in a kind of bowl of dress instant face according to claim 1, it is characterised in that：The food addition
Agent include acetate starch, sodium carboxymethylcellulose, potassium carbonate, sodium carbonate, sodium dihydrogen phosphate, sodium tripolyphosphate, xanthans and
Sodium glutamate.
5. the processing technology in a kind of bowl of dress instant face according to claim 1, it is characterised in that：In the wheat flour
Egg and fresh milk are also added with, egg is the 2-4% of wheat flour, and fresh milk is the 3-5% of wheat flour.
6. the processing technology in a kind of bowl of dress instant face according to claim 1, it is characterised in that：The high temperature drying
It is furnished with blower system in case, is dried using air blast, drying efficiency, and the moisture that convenient removing drying course is produced can be improved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710065064.3A CN106819837A (en) | 2017-02-06 | 2017-02-06 | A kind of bowl of processing technology in dress instant face |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710065064.3A CN106819837A (en) | 2017-02-06 | 2017-02-06 | A kind of bowl of processing technology in dress instant face |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819837A true CN106819837A (en) | 2017-06-13 |
Family
ID=59122027
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710065064.3A Pending CN106819837A (en) | 2017-02-06 | 2017-02-06 | A kind of bowl of processing technology in dress instant face |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106819837A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907259A (en) * | 2021-10-13 | 2022-01-11 | 郭仁凤 | Instant noodles and process thereof |
| CN114259018A (en) * | 2022-01-16 | 2022-04-01 | 梦园河北食品制造有限公司 | Steamed noodle containing rhizoma Dioscoreae extract and its preparation method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454501A (en) * | 2003-02-13 | 2003-11-12 | 邓本和 | Milk-egg flour and its processing method |
| CN1557189A (en) * | 2004-02-04 | 2004-12-29 | 奚存库 | Soybean noodle |
| CN1701708A (en) * | 2005-03-18 | 2005-11-30 | 陈永峰 | Production technique and equipment for non-fried instant noodles |
| CN102028148A (en) * | 2010-11-19 | 2011-04-27 | 西安美立方产品设计开发有限公司 | Soybean protein instant noodles |
| CN102871054A (en) * | 2012-10-26 | 2013-01-16 | 江苏长寿集团股份有限公司 | Manufacture process for grilled pork and pig bone noodle |
| CN103355599A (en) * | 2012-04-01 | 2013-10-23 | 丁立明 | Novel stuffed instant noodles |
-
2017
- 2017-02-06 CN CN201710065064.3A patent/CN106819837A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454501A (en) * | 2003-02-13 | 2003-11-12 | 邓本和 | Milk-egg flour and its processing method |
| CN1557189A (en) * | 2004-02-04 | 2004-12-29 | 奚存库 | Soybean noodle |
| CN1701708A (en) * | 2005-03-18 | 2005-11-30 | 陈永峰 | Production technique and equipment for non-fried instant noodles |
| CN102028148A (en) * | 2010-11-19 | 2011-04-27 | 西安美立方产品设计开发有限公司 | Soybean protein instant noodles |
| CN103355599A (en) * | 2012-04-01 | 2013-10-23 | 丁立明 | Novel stuffed instant noodles |
| CN102871054A (en) * | 2012-10-26 | 2013-01-16 | 江苏长寿集团股份有限公司 | Manufacture process for grilled pork and pig bone noodle |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907259A (en) * | 2021-10-13 | 2022-01-11 | 郭仁凤 | Instant noodles and process thereof |
| CN114259018A (en) * | 2022-01-16 | 2022-04-01 | 梦园河北食品制造有限公司 | Steamed noodle containing rhizoma Dioscoreae extract and its preparation method |
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Application publication date: 20170613 |