CN106962776B - Tomato fine dried noodles, processing method thereof and application of tomato sauce in production of fine dried noodles - Google Patents
Tomato fine dried noodles, processing method thereof and application of tomato sauce in production of fine dried noodles Download PDFInfo
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Abstract
The invention discloses tomato fine dried noodles, which are prepared from the following raw materials: 100 parts of medium-strength wheat flour, 49-50 parts of tomato sauce, 0-0.3 part of edible colloid and 1-3 parts of edible salt. The invention also discloses a processing method of the tomato fine dried noodles, which comprises the steps of kneading dough, sealing and curing, tabletting, slitting, drying and the like of all the raw materials, so as to prepare finished fine dried noodles. The tomato fine dried noodles provided by the invention are fine and smooth in taste, rich in tomato flavor, short in boiling time and good in rehydration property, and integrate instant food, nutrition, health and delicious.
Description
Technical Field
The invention belongs to the field of food processing. In particular, the invention relates to tomato fine dried noodles, a processing method thereof and application of tomato sauce in producing the tomato fine dried noodles. The tomato fine dried noodles prepared from the specific raw materials can be quickly cooked, have good rehydration property, and ensure fine mouthfeel and rich tomato flavor.
Background
Tomato paste is a paste-like substance obtained by crushing tomato pulp. Pure tomato paste (made from only one tomato material without other additives and preservatives) has no obvious salty taste, non-sticky texture, and deep color. According to the Chinese food ingredient Table, the content of most nutrients except vitamin C in the tomato paste is much higher than that of tomatoes, for example, the content of dietary fiber in the tomato paste is more than 4 times of the corresponding content in tomatoes, and the content of vitamin E in the tomato paste is close to 8 times of the corresponding content in tomatoes. Especially, the content of lycopene is also obviously improved after the tomato paste is prepared, and each hundred grams of tomato paste contains 55mg of lycopene, 0.3g of dietary fiber, 1g of protein and 0.3g of fat. According to the existing reports, the lycopene is known to be a strong antioxidant, has strong capability of eliminating free radicals in vivo, and can prevent cancers, protect heart and cerebral vessels, prevent cells from being damaged, whiten skin and resist wrinkles. Thus, tomato paste concentrates the essence of tomatoes.
Meanwhile, the noodles are staple food of Chinese people, however, the main raw material of most types of noodles is the medium-strength wheat flavor powder, the nutrition and the flavor are single, and the requirements of people on the nutrition and the flavor of food at present cannot be met. Due to the above-mentioned properties of tomato paste, the skilled person has now started to focus on the study of tomato noodles. For example, chinese patent application CN103947937A discloses tomato flavor noodles prepared from the following raw materials to meet the requirements of improving nutritional value and flavor of noodles: 800g of tomato sauce, 1700g of water, 8000g of flour, 100g of salt, 40g of sodium alginate and 8g of dietary alkali.
However, the current tomato fine dried noodles have the defects of overlong boiling time and the like, so that the requirements of fast-paced people on fast and healthy life cannot be met. At the same time. The fast boiled noodles developed at present do not relate to tomato fine dried noodles, so that the development of the fast boiled tomato fine dried noodles which can realize good flavor and meet the requirements of nutrition and health and can be quickly boiled has important significance for balancing the dietary nutrition of residents in China and improving the health condition, and can bring remarkable economic benefit for production enterprises.
Disclosure of Invention
Aiming at the defects that the conventional fast-cooking dried noodles are relatively lack in nutrition and single in flavor, the conventional dried tomato noodles are long in cooking time and the like, the inventor develops the dried tomato noodles rich in lycopene and dietary fibers through research, and the dried tomato noodles keep the original smooth, fine and elastic and tough mouthfeel of the conventional dried noodles and simultaneously take nutrition, flavor and cooking speed into consideration. In addition, the invention also relates to a processing method of the tomato fine dried noodles and application of tomato sauce in producing the tomato fine dried noodles.
Therefore, an object of the present invention is to provide a tomato fine dried noodle, wherein the tomato fine dried noodle is prepared from the following raw materials: 100 parts of medium-strength wheat flour, 49-50 parts of tomato sauce, 0-0.3 part of edible colloid and 1-3 parts of edible salt.
In addition, another object of the present invention is to provide a processing method of tomato fine dried noodles, wherein the processing method comprises the following steps:
(1) pouring the medium-strength wheat flour, the tomato sauce, optional edible colloid and edible salt into a dough mixer, and kneading the dough by stirring;
(2) transferring the dough into a sealed environment, and curing at room temperature;
(3) and tabletting, slitting and drying the cooked dough to prepare the tomato dried noodles.
In addition, the invention also aims to provide the application of the tomato sauce in producing the tomato dried noodles, wherein 49-50 parts by weight of the tomato sauce is added relative to 100 parts by weight of medium-strength wheat flour as a raw material for preparing the tomato dried noodles.
The technical solution of the present invention can be explained by the contents described in paragraphs [1] to [18] as follows:
[1] the tomato fine dried noodles are characterized by being prepared from the following raw materials: 100 parts of medium-strength wheat flour, 49-50 parts of tomato sauce, 0-0.3 part of edible colloid and 1-3 parts of edible salt.
[2] The tomato fine dried noodles according to paragraph [1], wherein the medium strong gluten wheat flour is sieved through a 70-100 mesh sieve.
[3] Tomato noodles according to paragraph [1] or [2], characterized in that the tomato paste is a paste-like substance obtained by directly crushing tomato flesh, without adding any other foreign substances.
[4] The tomato fine dried noodles as described in any one of paragraphs [1] to [3], wherein the edible colloid is one or more of guar gum, artemisia glue and konjac gum.
[5] The tomato fine dried noodles according to paragraph [4], wherein the amount of the artemisia glue is 0 to 0.1 parts by weight relative to 100 parts by weight of medium gluten wheat flour.
[6] Tomato fine dried noodles according to paragraph [4], wherein the amount of guar gum is 0 to 0.1 parts by weight relative to 100 parts by weight of medium gluten wheat flour.
[7] The tomato fine dried noodles according to paragraph [4], wherein the konjac gum is present in an amount of 0 to 0.1 parts by weight relative to 100 parts by weight of medium gluten wheat flour.
[8] The processing method of the tomato fine dried noodles as described in any one of paragraphs [1] to [7], which is characterized by comprising the following steps:
(1) pouring the medium-strength wheat flour, the tomato sauce, optional edible colloid and edible salt into a dough mixer, and kneading the dough by stirring;
(2) transferring the dough into a sealed environment, and curing at room temperature;
(3) and tabletting, slitting and drying the cooked dough to obtain the tomato fine dried noodles.
[9] The processing method according to paragraph [8], characterized in that in the step (1), the time for kneading dough is 14min to 16 min.
[10] The process according to paragraph [8] or [9], wherein in the step (1), the kneading comprises beating at a stirring speed of 126rpm to 128rpm for 4min to 5min, followed by beating at a stirring speed of 61rpm to 63rpm for 10min to 11 min.
[11] The processing method according to any one of paragraphs [8] to [10], wherein in the step (1), the medium strong wheat flour is sieved through a 70-100 mesh sieve before being poured into the dough mixer.
[12] The process according to any one of paragraphs [8] to [11], wherein in the step (2), the aging time is at most 45 min.
[13] The process according to paragraph [12], characterized in that in the step (2), the aging time is 30min to 45 min.
[14] The process according to paragraph [13], wherein in step (2), the aging time is 40 to 45 min.
[15] The process according to any one of paragraphs [8] to [14], wherein in the step (3), the cooked dough is sheeted 8 to 10 times in a press roll under an environment of a humidity of 60% to 65% to obtain a dough sheet; cutting the obtained dough sheet into noodles; the noodles were then oven dried to obtain tomato noodles by the following procedure: drying at 25-26 deg.C and 60-63% humidity for 20-25 min; then, drying for 40-45 min at the temperature of 40-45 ℃ and the humidity of 75-80%; then, drying for 40min-100min at the temperature of 40-45 ℃ and the humidity of 55% -60%; and then, drying for 20min to 25min at the temperature of 22 ℃ to 25 ℃ and under the environment of 45 percent to 50 percent of humidity.
[16] The process according to paragraph [15], characterized in that the tabletting comprises 8 to 10 times: pressing the cooked dough into sheets for 3-5 times at a compression roller nip of 2mm, including direct pressing for 1-2 times, triple-folding for 1-2 times, and double-folding for 1-2 times; and tabletting for 1 time respectively at the roll nip of 3.5mm, 3mm, 2.5mm, 2mm and 1.5 mm.
[17] Use of tomato paste in the production of the tomato noodles described in any one of paragraphs [1] to [7], wherein 49 to 50 parts by weight of tomato paste is added to 100 parts by weight of medium-strength wheat flour as a raw material for preparing the tomato noodles.
[18] Use according to paragraph [17], wherein the tomato paste is a paste-like substance obtained by directly crushing tomato pulp, without adding any other foreign substances.
The technical scheme provided by the invention realizes the following beneficial effects:
A. the inventor provides a method for further optimizing the quality of a series of tomato fine dried noodles from raw materials to processing technology by systematically researching the production process of the tomato fine dried noodles. Much interest has been focused on previous studies to improve the processing characteristics of dough by increasing the stickiness of the dough through the addition of edible gums. However, the invention can fully utilize the sealing and curing technology of the dough to optimize the quality of the dough under the condition of adding less edible colloid or not adding the edible colloid at all, thereby further being beneficial to preparing the tomato dried noodles with good quality and smooth and chewy mouthfeel.
B. The tomato fine dried noodles produced by the processing method provided by the invention can be further smooth and flat in appearance and good in color, and meanwhile, the fine dried noodles can keep short cooking time (the cooking time is less than 5min) and rich tomato fragrance.
C. In the tomato fine dried noodles in the prior art, because tomato paste has stronger water absorption and poorer water retention, the gluten content in the fine dried noodles is diluted after the tomato paste is added in the prior art, so that the gluten network formation in the dough kneading process can be influenced, and the formed tomato fine dried noodles have rough taste and lower yield. However, the invention can effectively improve the quality of the tomato fine dried noodles and the yield by optimizing the formula, sealing and curing and other modes, and has important strategic significance for the popularization of the tomato flavor fine dried noodles in China and the improvement of the health condition of residents in China. Moreover, the tomato fine dried noodles product overcomes the defects of insufficient tomato flavor, rough mouthfeel, long cooking time and the like of the existing fine dried noodles, so that the tomato fine dried noodles have rich tomato fragrance and smooth mouthfeel, and have the advantages of quick cooking, convenience in eating and the like.
Drawings
Fig. 1 is a schematic flow diagram of an exemplary tomato vermicelli processing method of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
In the present invention, the term "medium gluten wheat flour" means wheat flour having a dough formation time of more than 1min and a dough stabilization time of more than 7min, unless otherwise specifically indicated.
In the present invention, the term "room temperature" means 25 ℃. + -. 2 ℃ unless otherwise specifically indicated.
In one embodiment of the invention, the invention relates to tomato fine dried noodles, wherein the tomato fine dried noodles are prepared from the following raw materials: 100 parts of medium-strength wheat flour, 49-50 parts of tomato sauce, 0-0.3 part of edible colloid and 1-3 parts of edible salt.
In a preferred embodiment of the present invention, the medium gluten wheat flour is sieved through a 70-100 mesh sieve.
In the present invention, unless otherwise specified, the dough formation time (more than 1min) and the dough stabilization time (more than 7min) of medium-strength wheat flour are determined according to the relevant provisions in the Chinese national standard GB/T14614-2006 flour dough determination flour quality method for water absorption and rheological properties.
In a preferred embodiment of the invention, the tomato paste is a paste-like material obtained by directly crushing tomato pulp, without adding any other exogenous material (i.e. the paste is made only from tomatoes, without adding any other exogenous material such as food additives and preservatives, etc.). The inventor finds that if the content of the tomato sauce in the dried noodles is too low, the prepared tomato dried noodles have light tomato flavor and low lycopene content, so that the requirements on flavor and nutrition cannot be met; and if the content of the tomato sauce in the fine dried noodles is too high, the formation of gluten is not facilitated, so that the coarse taste is caused, and the yield of fine dried noodle products is low. Therefore, a proper amount of tomato paste needs to be added to simultaneously achieve good tomato flavor, fine mouthfeel, high yield and fast cooking.
In a preferred embodiment of the invention, the edible colloid is one or more of guar gum, artemisia glue and konjac gum. Although the object of the present invention can be achieved without using an edible colloid, it is preferable to add more than 0 to 0.3 parts by weight of an edible colloid to 100 parts by weight of medium gluten wheat flour, only in order to further improve the rheological properties of the dough having a low gluten content by the viscosity of the edible colloid after absorbing water, thereby further ensuring the continuity of dough kneading and dough sheet upon sheeting and thus further improving the yield of the final product.
In a preferred embodiment of the present invention, the amount of artemisia glue is preferably 0-0.1 parts by weight relative to 100 parts by weight of medium-strength wheat flour. In another preferred embodiment of the present invention, the amount of guar gum is preferably 0 to 0.1 parts by weight with respect to 100 parts by weight of medium gluten wheat flour. In still another preferred embodiment of the present invention, the konjac gum is preferably present in an amount of 0 to 0.1 parts by weight relative to 100 parts by weight of medium gluten wheat flour.
In another embodiment of the invention, the invention relates to a processing method of tomato fine dried noodles, wherein the processing method comprises the following steps:
(1) pouring the medium-strength wheat flour, the tomato sauce, optional edible colloid and edible salt into a dough mixer, and kneading the dough by stirring;
(2) transferring the dough into a sealed environment, and curing at room temperature;
(3) and tabletting, slitting and drying the cooked dough to obtain the tomato fine dried noodles.
In a preferred embodiment of the present invention, in the step (1), the time for kneading is 14 to 16 min. In a further preferred embodiment of the present invention, only in order to further improve the gluten network formation after dough kneading and to make gluten proteins absorb water in a shorter time so as to form a better gluten network structure, the present invention preferably adopts a dough kneading mode combining rapid stirring and slow stirring, wherein the rapid stirring and kneading mode is adopted firstly to help further ensure the rapid gluten formation and thus reduce the damage of the excessive stirring to the gluten, and the slow stirring and kneading mode is adopted subsequently to help further ensure the dough to be more uniform and have a higher degree of cooking. Therefore, it is preferred that in step (1), kneading comprises beating at a stirring speed of 126rpm to 128rpm for 4min to 5min, followed by beating at a stirring speed of 61rpm to 63rpm for 10min to 11 min. It will be understood by those skilled in the art that the above specific stirring speed can be appropriately adjusted according to the season, the type of equipment, etc., and the above description should not be construed as limiting the present invention.
In a preferred embodiment of the present invention, in step (1), the medium gluten wheat flour is sieved through a 70-100 mesh sieve before being poured into the dough mixer.
In the preferred embodiment of the present invention, in step (2), the dough is cooked in a suitable sealed environment for at most 45min by using a sealed cooking technique, so as to further improve the gluten network of the dough, promote the formation of gluten, and further improve the quality and yield of the tomato noodles. Further preferably, the aging time is 30min to 45min, more preferably 40min to 45 min.
In the preferred embodiment of the present invention, in step (3), the cooked dough is pressed into a pressing roller for 8-10 times under the environment with the humidity of 60% -65%, so as to obtain dough sheets; cutting the obtained dough sheet into noodles; then the noodles are dried by the following procedures to obtain the tomato dried noodles: drying at 25-26 deg.C and 60-63% humidity for 20-25 min, and drying at 40-45 deg.C and 75-80% humidity for 40-45 min; then, drying for 40min-100min at the temperature of 40-45 ℃ and the humidity of 55% -60%; and then, drying for 20min to 25min at the temperature of 22 ℃ to 25 ℃ and under the environment of 45 percent to 50 percent of humidity.
In the present invention, as a more preferable embodiment, the obtained dough sheet is preferably cut into noodles having a width of 1.2mm to 1.6mm and a thickness of 0.9mm to 1.2mm, merely from the commercial viewpoint.
In a further preferred embodiment of the present invention, sheeting the cooked dough into a press roll 8-10 times at a moisture level of 60% -65% comprises: pressing the cooked dough into sheets for 3-5 times at a compression roller nip of 2mm, including direct pressing for 1-2 times, triple pressing for 1-2 times, and double pressing for 1-2 times; and tabletting for 1 time respectively at the roll nip of 3.5mm, 3mm, 2.5mm, 2mm and 1.5 mm.
In still another embodiment of the present invention, the present invention relates to the use of tomato paste in the production of tomato noodles, wherein 49-50 parts by weight of tomato paste is added relative to 100 parts by weight of medium gluten wheat flour as a raw material for preparing tomato noodles.
In a preferred embodiment of the invention, the tomato paste is a paste-like substance obtained by directly crushing tomato pulp, without adding any other exogenous substances (including additives, preservatives, etc.).
The inventor verifies through experiments that the tomato fine dried noodles have smooth and flat appearance, smooth mouthfeel, noodle boiling time of less than 5min, quick cooking, rich tomato taste and bright color after cooking.
According to the invention, the tomato noodles are produced by selecting wheat flour with better protein quantity and quality (in the parameters of flour quality, the dough forming time is required to be more than 1min, and the dough stabilizing time is required to be more than 7min) and a specific amount of natural tomato sauce, so that the raw flour can contain more high-quality gluten protein, and the obtained noodles are rich in lycopene and dietary fiber. In addition, one or more of guar gum, artemisia glue and konjac gum are added in a proper amount, so that the yield of the final product is further improved.
Meanwhile, the improved dough kneading, sealing and curing technologies and the like are adopted in the process, so that the finished product rate of the noodles and the taste of the final product are further ensured. By improving the dough kneading technology, gluten protein can absorb water in a shorter time to form an optimal network structure, and the yield and the taste of the noodles under the condition of low gluten content are improved; especially, through the mode of earlier adopting the stirring to beat fast and the face to can further guarantee that the gluten forms fast, reduce the damage that excessive stirring brought to the gluten, adopt the stirring to beat the mode at a slow time afterwards and knead dough, thereby help further guaranteeing that the dough is even, fully cure. Moreover, the invention adopts the sealing and curing technology of curing for at most 45min under the proper sealing condition, thereby further improving the gluten network of the dough, promoting the formation of gluten and further improving the quality and the yield of the tomato dried noodles. And the invention preferably dries the tomato dried noodles for about 120min-180min at the drying temperature of 25-45 ℃ to further improve the production efficiency. Therefore, the dried noodles produced by the invention are smooth and flat in appearance, can be quickly cooked (the noodle cooking time is less than 5min), and simultaneously keep the rich taste of the tomatoes.
Example 1
Weighing the following raw materials for preparing the tomato fine dried noodles: 100kg of medium-strength wheat flour, 49kg of tomato sauce and 3kg of edible salt which are sieved by a 70-mesh sieve. The tomato fine dried noodles are prepared by the following processing method:
step 1, pouring medium-strength wheat flour, tomato sauce and edible salt into a dough mixer, and kneading dough through stirring for 16min, wherein the dough is beaten at a stirring speed of 128rpm for 5min and then beaten at a stirring speed of 63rpm for 11 min;
step 2, transferring the kneaded dough into a sealed environment, and curing for 45min at room temperature;
step 3, putting the aged dough into a compression roller for tabletting for 10 times under the environment with the humidity of 65 percent (wherein, the aged dough is tabletted for 5 times at the compression roller roll distance of 2mm, the tabletting comprises direct tabletting for 2 times, triple-folding tabletting for 2 times and double-folding tabletting for 1 time, and the tabletting is respectively tabletted for 1 time at the compression roller roll distances of 3.5mm, 3mm, 2.5mm, 2mm and 1.5 mm) to obtain dough sheets; cutting the obtained dough sheet into noodles with width of 1.6mm and thickness of 0.9 mm; then the noodles are dried by the following procedures to obtain the tomato dried noodles: drying at 25 deg.C and 60% humidity for 20 min; then, drying for 40min in an environment with the temperature of 40 ℃ and the humidity of 75%; thereafter, drying is carried out at a temperature of 45 ℃ and a humidity of 55% for 50 min; subsequently, the mixture was dried at a temperature of 22 ℃ and a humidity of 45% for 20 min.
Example 2
Weighing the following raw materials for preparing the tomato fine dried noodles: 100kg of medium-strength wheat flour, 50kg of tomato sauce, 1kg of edible salt, 0.05kg of artemisia glue, 0.01kg of guar gum and 0.07kg of konjac gum which are sieved by a 100-mesh sieve. The tomato fine dried noodles are prepared by the following processing method:
step 1, pouring medium-strength wheat flour, tomato sauce, edible colloid (artemisia glue, guar gum and konjac gum) and edible salt into a dough mixer, and kneading dough through stirring for 15min, wherein the dough is kneaded at a stirring speed of 126rpm for 4min, and then slowly kneaded at a stirring speed of 61rpm for 11 min;
step 2, transferring the kneaded dough into a sealed environment, and curing for 45min at room temperature;
step 3, putting the aged dough into a compression roller for tabletting for 10 times under the environment with the humidity of 65 percent (wherein, the aged dough is tabletted for 5 times at the compression roller roll distance of 2mm, the tabletting comprises direct tabletting for 2 times, triple-folding tabletting for 2 times and double-folding tabletting for 1 time, and the tabletting is respectively tabletted for 1 time at the compression roller roll distances of 3.5mm, 3mm, 2.5mm, 2mm and 1.5 mm) to obtain dough sheets; cutting the obtained dough sheet into noodles with width of 1.6mm and thickness of 0.9 mm; then the noodles are dried by the following procedures to obtain the tomato dried noodles: drying at 25 deg.C and 60% humidity for 20 min; then, drying for 40min at the temperature of 40 ℃ and the humidity of 80%; thereafter, drying is carried out for 60min at a temperature of 40 ℃ and a humidity of 60%; subsequently, the mixture was dried at a temperature of 25 ℃ and a humidity of 50% for 20 min.
Example 3
Weighing the following raw materials for preparing the tomato fine dried noodles: 100kg of medium-strength gluten wheat flour, 49kg of tomato sauce, 2kg of edible salt, 0.08kg of artemisia glue, 0.08kg of guar gum and 0.08kg of konjac gum which are sieved by a 70-mesh sieve. The tomato fine dried noodles are prepared by the following processing method:
step 1, pouring medium-strength wheat flour, tomato sauce, edible colloid (artemisia glue, guar gum and konjac gum) and edible salt into a dough mixer, and kneading dough through stirring for 15min, wherein the dough is beaten at a stirring speed of 128rpm for 5min, and then beaten at a stirring speed of 63rpm for 10 min;
step 2, transferring the kneaded dough into a sealed environment, and curing for 40min at room temperature;
step 3, putting the aged dough into a compression roller for tabletting for 10 times under the environment with the humidity of 65 percent (wherein, the aged dough is tabletted for 5 times at the compression roller roll distance of 2mm, the tabletting comprises direct tabletting for 1 time, triple-folding tabletting for 2 times, and each tabletting for 1 time at the compression roller roll distance of 3.5mm, 3mm, 2.5mm, 2mm and 1.5 mm) respectively to obtain dough sheets; cutting the obtained dough sheet into noodles with width of 1.6mm and thickness of 0.9 mm; then the noodles are dried by the following procedures to obtain the tomato dried noodles: drying at 26 deg.C and 63% humidity for 25 min; then, drying for 45min at the temperature of 40 ℃ and the humidity of 80%; thereafter, drying is carried out at a temperature of 45 ℃ and a humidity of 55% for 50 min; subsequently, drying was carried out at a temperature of 22 ℃ and a humidity of 50% for 25 min.
Example 4
Weighing the following raw materials for preparing the tomato fine dried noodles: 100kg of medium-strength wheat flour, 50kg of tomato sauce, 2kg of edible salt, 0.05kg of artemisia glue, 0.05kg of guar gum and 0.05kg of konjac gum which are sieved by a 90-mesh sieve. The tomato fine dried noodles are prepared by the following processing method:
step 1, pouring medium-strength wheat flour, tomato sauce, edible colloid (artemisia glue, guar gum and konjac gum) and edible salt into a dough mixer, and kneading dough through stirring for 15min, wherein the dough is kneaded at a stirring speed of 128rpm for 4min, and then slowly kneaded at a stirring speed of 63rpm for 11 min;
step 2, transferring the kneaded dough into a sealed environment, and curing for 40min at room temperature;
step 3, putting the aged dough into a compression roller for tabletting for 8 times under the environment with the humidity of 60% (wherein, the aged dough is tabletted for 3 times at the compression roller rolling distance of 2mm, and the tabletting comprises direct tabletting for 1 time, triple-folding tabletting for 1 time and double-folding tabletting for 1 time, and the tabletting is respectively tabletted for 1 time at the compression roller rolling distances of 3.5mm, 3mm, 2.5mm, 2mm and 1.5 mm), thus obtaining dough sheets; cutting the obtained dough sheet into noodles with width of 1.6mm and thickness of 0.9 mm; then the noodles are dried by the following procedures to obtain the tomato dried noodles: drying at 25 deg.C and 60% humidity for 20 min; then, drying for 40min at the temperature of 45 ℃ and the humidity of 75%; thereafter, drying at a temperature of 40 ℃ and a humidity of 60% for 100 min; subsequently, the mixture was dried at a temperature of 25 ℃ and a humidity of 45% for 20 min.
Example 5
Weighing the following raw materials for preparing the tomato fine dried noodles: 100kg of medium-strength wheat flour, 50kg of tomato sauce, 2kg of edible salt, 0.1kg of artemisia glue, 0.1kg of guar gum and 0.1kg of konjac gum which are sieved by a 90-mesh sieve. The tomato fine dried noodles are prepared by the following processing method:
step 1, pouring medium-strength wheat flour, tomato sauce, edible colloid (artemisia glue, guar gum and konjac gum) and edible salt into a dough mixer, and kneading dough through stirring for 14min, wherein the dough is kneaded at a stirring speed of 126rpm for 4min, and then slowly kneaded at a stirring speed of 61rpm for 10 min;
step 2, transferring the kneaded dough into a sealed environment, and curing for 30min at room temperature;
step 3, putting the aged dough into a compression roller for tabletting for 9 times under the environment with the humidity of 60% (wherein, the aged dough is tabletted for 4 times at the compression roller rolling distance of 2mm, the tabletting comprises direct tabletting for 1 time, triple-folding tabletting for 2 times and double-folding tabletting for 1 time, and the tabletting is respectively tabletted for 1 time at the compression roller rolling distances of 3.5mm, 3mm, 2.5mm, 2mm and 1.5 mm), thus obtaining dough sheets; cutting the obtained dough sheet into noodles with width of 1.2mm and thickness of 1.2 mm; then the noodles are dried by the following procedures to obtain the tomato dried noodles: drying at 25 deg.C and 60% humidity for 25 min; then, drying for 45min at the temperature of 45 ℃ and in the environment of 80% humidity; thereafter, drying is carried out for 40min at a temperature of 45 ℃ and a humidity of 55%; subsequently, drying was carried out at a temperature of 25 ℃ and a humidity of 45% for 25 min.
Comparative example 1
Weighing the following raw materials for preparing the tomato fine dried noodles: 100kg of medium-strength wheat flour, 39kg of tomato sauce, 8kg of purified water and 3kg of edible salt which are sieved by a 70-mesh sieve. The tomato fine dried noodles are prepared by the following processing method:
step 1, pouring medium-strength wheat flour, tomato sauce, edible salt and water into a dough mixer, and kneading dough through stirring for 16min, wherein the dough is beaten at a stirring speed of 128rpm for 5min and then beaten at a stirring speed of 63rpm for 11 min;
step 2, transferring the kneaded dough into a sealed environment, and curing for 45min at room temperature;
step 3, putting the aged dough into a compression roller for tabletting for 10 times under the environment with the humidity of 65 percent (wherein, the aged dough is tabletted for 5 times at the compression roller roll distance of 2mm, the tabletting comprises direct tabletting for 2 times, triple-folding tabletting for 2 times and double-folding tabletting for 1 time, and the tabletting is respectively tabletted for 1 time at the compression roller roll distances of 3.5mm, 3mm, 2.5mm, 2mm and 1.5 mm) to obtain dough sheets; cutting the obtained dough sheet into noodles with width of 1.6mm and thickness of 0.9 mm; then the noodles are dried by the following procedures to obtain the tomato dried noodles: drying at 25 deg.C and 60% humidity for 20 min; then, drying for 40min at the temperature of 40 ℃ and the humidity of 75%; thereafter, drying is carried out at a temperature of 45 ℃ and a humidity of 55% for 50 min; subsequently, the mixture was dried at a temperature of 22 ℃ and a humidity of 45% for 20 min.
Comparative example 2
Weighing the following raw materials for preparing the tomato fine dried noodles: 100kg of medium-strength wheat flour, 40kg of tomato sauce, 7kg of purified water, 1kg of edible salt, 0.05kg of artemisia glue, 0.01kg of guar gum and 0.07kg of konjac gum which are sieved by a 100-mesh sieve. The tomato fine dried noodles are prepared by the following processing method:
step 1, pouring medium-strength wheat flour, tomato sauce, edible colloid (artemisia glue, guar gum and konjac gum), water and edible salt into a dough mixer, and kneading dough through stirring for 15min, wherein the dough is beaten at a stirring speed of 126rpm for 4min, and then the dough is beaten at a stirring speed of 61rpm for 11 min;
step 2, transferring the kneaded dough into a sealed environment, and curing for 45min at room temperature;
step 3, putting the aged dough into a compression roller for tabletting for 10 times under the environment with the humidity of 65% (wherein, the aged dough is tabletted for 5 times at the compression roller rolling distance of 2mm, the tabletting comprises direct tabletting for 2 times, triple-folding for 2 times and double-folding for 1 time, and the tabletting is respectively tabletted for 1 time at the compression roller rolling distances of 3.5mm, 3mm, 2.5mm, 2mm and 1.5 mm), thus obtaining dough sheets; cutting the obtained dough sheet into noodles with width of 1.6mm and thickness of 0.9 mm; then the noodles are dried by the following procedures to obtain the tomato dried noodles: drying at 25 deg.C and 60% humidity for 20 min; then, drying for 40min at the temperature of 40 ℃ and the humidity of 80%; thereafter, drying is carried out for 60min at a temperature of 40 ℃ and a humidity of 60%; subsequently, the mixture was dried at a temperature of 25 ℃ and a humidity of 50% for 20 min.
Sensory evaluation
The finished tomato fine dried noodles obtained in examples 1 to 5 and comparative examples 1 and 2 were boiled under the same conditions (500 ml of purified water was measured in an aluminum pot and boiled on a 2000W electric furnace, 50g of dried noodle samples were weighed and placed in the pot, and boiled until the noodle cores just disappeared (here, the recorded noodle boiling time is the optimal noodle boiling time corresponding to each fine dried noodle), and the noodles were immediately fished out and placed in a ice water bowl for tasting), and the optimal noodle boiling time of the fine dried noodles in example 1 was 4 minutes and 30 seconds; the optimal cooking time of the fine dried noodles in the embodiment 2 is 4 minutes and 20 seconds; the optimal cooking time of the fine dried noodles in the embodiment 3 is 4 minutes and 30 seconds; the optimal cooking time of the fine dried noodles in the embodiment 4 is 4 minutes and 25 seconds; the optimal cooking time of the fine dried noodles in the embodiment 5 is 4 minutes and 5 seconds; the optimal noodle cooking time for the fine dried noodles of comparative example 1 was 5 minutes 55 seconds; the optimal cooking time for the dried noodles of comparative example 2 was 6 minutes 10 seconds. Therefore, the tomato fine dried noodles are easier to cook quickly.
The noodle taste panel consisted of 6 sensory evaluators trained and experienced in advance, and each evaluator picked the cooked noodles and evaluated the color, smell and smoothness. Among them, the evaluation results of color, smell and smoothness are shown in tables 1 to 3 below. As shown by the results in tables 1, 2 and 3 below, the sensory evaluation result data of the color, smell and smoothness of the dried noodles in examples 1 to 5 were significantly higher than those of comparative examples 1 and 2. The evaluation result data of the dried noodles in the embodiments 1 to 5 show that the tomato dried noodles in the invention have orange color, bright noodles, rich tomato fragrance and smooth mouthfeel; the evaluation data of the noodles of comparative example 1 and comparative example 2 show that the tomato noodles outside the scope of the present invention have a general color, a tomato scent that is not very strong and a rough mouthfeel.
Table 1: color evaluation results of dried noodles in examples 1 to 5 and comparative examples 1 and 2
Note: the color and luster refers to the color and brightness of the boiled noodles, and the color of the noodles is orange and the brightness is 8-10 minutes; the noodle is slightly orange in color and unobvious in brightness of 5-8 minutes; orange color and dim brightness of 1-5 points are not observed.
Table 2: evaluation results of odor of dried noodles in examples 1 to 5 and comparative examples 1 and 2
Note: the smell refers to the tomato fragrance of the boiled noodles smelled by an evaluator, and the obvious and strong tomato fragrance is 8-10 minutes; the common tomato flavor is 5-8 min; almost no tomato smell is 1-5 minutes.
Table 3: smoothness evaluation results of dried noodles in examples 1 to 5 and comparative examples 1 and 2
Note: the smoothness is the smoothness of the mouthfeel when the noodles are tasted, wherein the mouthfeel of the fine dried noodles is smooth and 7-10 minutes, which indicates that the smoothness is good; the mouthfeel of the fine dried noodles is slightly smooth and 5-7 minutes, which indicates that the smoothness degree is general; the fine dried noodles have a rough mouthfeel of 1-5 minutes, and show poor smoothness.
As can be seen from the above descriptions in tables 1 to 3, the tomato noodles of the present invention (prepared using a tomato paste in a specific weight ratio as a raw material) can exhibit a pleasant bright orange color and can be cooked in a very short time (<5min), and can maintain a fine texture and a rich tomato flavor.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that are within the spirit and principle of the present invention are intended to be included therein.
Claims (14)
1. The tomato fine dried noodles are characterized by being prepared from the following raw materials, wherein the raw materials comprise 100 parts by weight of medium-strength wheat flour, 49-50 parts by weight of tomato sauce, 0-0.3 part by weight of edible colloid and 1-3 parts by weight of edible salt; the processing method of the tomato fine dried noodles comprises the following steps:
(1) pouring medium-strength wheat flour, tomato sauce, edible colloid and edible salt into a dough mixer, and kneading dough by stirring, wherein the dough kneading comprises kneading at a stirring speed of 126-128 rpm for 4-5 min, and then kneading at a stirring speed of 61-63 rpm for 10-11 min;
(2) transferring the dough into a sealed environment, and aging at room temperature for 30-45 min; and
(3) tabletting, slitting and drying the cooked dough to obtain the tomato fine dried noodles;
in the step (3), the cooked dough enters a compression roller to be compressed for 8-10 times under the environment with the humidity of 60% -65%, and a dough sheet is obtained; cutting the obtained dough sheet into noodles; the noodles were then oven dried to obtain tomato noodles by the following procedure: drying at 25-26 deg.C and 60-63% humidity for 20-25 min; then, drying for 40-45 min at the temperature of 40-45 ℃ and the humidity of 75-80%; then, drying for 40min-100min at the temperature of 40-45 ℃ and the humidity of 55% -60%; and then, drying for 20min to 25min at the temperature of 22 ℃ to 25 ℃ and under the environment of 45 percent to 50 percent of humidity.
2. The tomato fine dried noodles as claimed in claim 1, wherein the medium strong gluten wheat flour is sieved through a 70-100 mesh sieve.
3. Tomato noodles according to claim 1 or 2, characterized in that the tomato paste is a paste-like material obtained by directly crushing tomato pulp, without adding any other foreign material.
4. The tomato fine dried noodles as claimed in claim 1 or 2, wherein the edible colloid is one or more of guar gum, artemisia glue and konjac gum.
5. Tomato fine dried noodles according to claim 4, wherein the amount of artemisia glue is 0-0.1 parts by weight relative to 100 parts by weight of medium gluten wheat flour.
6. Tomato coated noodles according to claim 4, wherein the amount of guar gum is 0-0.1 parts by weight relative to 100 parts by weight of medium gluten wheat flour.
7. Tomato fine dried noodles according to claim 4, wherein the konjac gum is present in an amount of 0 to 0.1 parts by weight per 100 parts by weight of medium gluten wheat flour.
8. The processing method of the tomato fine dried noodles as claimed in any one of claims 1 to 7, wherein the processing method comprises the following steps:
(1) pouring medium-strength wheat flour, tomato sauce, edible colloid and edible salt into a dough mixer, and kneading dough by stirring, wherein the dough kneading comprises kneading at a stirring speed of 126-128 rpm for 4-5 min, and then kneading at a stirring speed of 61-63 rpm for 10-11 min;
(2) transferring the dough into a sealed environment, and aging at room temperature for 30-45 min; and
(3) tabletting, slitting and drying the cooked dough to obtain the tomato fine dried noodles;
in the step (3), the cooked dough enters a compression roller to be compressed for 8-10 times under the environment with the humidity of 60% -65%, and a dough sheet is obtained; cutting the obtained dough sheet into noodles; the noodles were then oven dried to obtain tomato noodles by the following procedure: drying at 25-26 deg.C and 60-63% humidity for 20-25 min; then, drying for 40-45 min at the temperature of 40-45 ℃ and the humidity of 75-80%; then, drying for 40min-100min at the temperature of 40-45 ℃ and the humidity of 55% -60%; and then, drying for 20min to 25min at the temperature of 22 ℃ to 25 ℃ and under the environment of 45 percent to 50 percent of humidity.
9. The process according to claim 8, wherein in the step (1), the dough kneading time is 14min to 16 min.
10. The processing method as claimed in claim 8 or 9, wherein in the step (1), the medium strong wheat flour is sieved through a 70-100 mesh sieve before being poured into the dough mixer.
11. The process according to claim 8 or 9, wherein in step (2), the aging time is 40min to 45 min.
12. The process of claim 11, wherein said compressing 8 to 10 times comprises: pressing the cooked dough into sheets for 3-5 times at a compression roller nip of 2mm, including direct pressing for 1-2 times, triple-folding for 1-2 times, and double-folding for 1-2 times; and tabletting for 1 time respectively at the roll nip of 3.5mm, 3mm, 2.5mm, 2mm and 1.5 mm.
13. Use of tomato paste in the production of tomato noodles as claimed in any one of claims 1-7, wherein 49-50 parts by weight of tomato paste is added to 100 parts by weight of medium gluten wheat flour as a raw material for preparing the tomato noodles.
14. Use according to claim 13, wherein the tomato paste is a paste-like substance obtained by directly crushing tomato pulp, without adding any other foreign substances.
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