CN107744094B - Preparation method of fried instant noodles with excellent brittleness and crispness keeping performance - Google Patents
Preparation method of fried instant noodles with excellent brittleness and crispness keeping performance Download PDFInfo
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- CN107744094B CN107744094B CN201711216925.XA CN201711216925A CN107744094B CN 107744094 B CN107744094 B CN 107744094B CN 201711216925 A CN201711216925 A CN 201711216925A CN 107744094 B CN107744094 B CN 107744094B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Abstract
The invention discloses a preparation method of fried instant noodles with excellent brittleness and crispness retention, which comprises the following steps: dough kneading, nitrogen cooking, ultrasonic vibration frying and air drying, wherein the four steps are as follows: weighing 50 parts of water, 1.5 parts of salt and 15 parts of eggs, adding the materials into 55 parts of flour, and stirring and kneading to obtain dough; preparing the dough into an instant noodle cake according to a conventional preparation method of the instant noodle cake, and putting the noodle cake into a steamer and filling nitrogen into the steamer for steaming to obtain a cooked noodle cake; frying the cooked cake under ultrasonic vibration, introducing N2Circularly drying to obtain a finished product; the instant noodles prepared by the preparation method disclosed by the invention have higher brittleness and better mouthfeel.
Description
Technical Field
The invention relates to the field of food, in particular to a preparation method of fried instant noodles with excellent brittleness and crispness keeping performance.
Background
With the acceleration of life rhythm and the improvement of living standard, consumers are concerned about many factors such as health and high nutrition of food without considering the rapidity of food alone. More and more young people choose instant noodles for work reasons, lunch or dinner. Instant noodles, also known as instant noodles, instant noodles and instant noodles in cups, are a kind of cooked noodles food which can be eaten after being soaked in hot water in a short time. The instant noodles are prepared by steaming, frying and fixing the shredded noodles, the noodles are brewed with boiled water before eating, corresponding seasoning materials are also added in the instant noodles, when the noodles are eaten, the noodles are heated and brewed, the seasoning materials are dissolved, and the instant noodles can be eaten within 3-5 min. In the market, instant noodles with various brands and tastes are favored by various large merchants, the trail of the instant noodles can be seen from supermarkets to shops, and the sales volume of the instant noodles is increased year by year. In 2000, 500 hundred million bags of world instant noodles are produced, and China is the country with the largest total sales of world instant noodles. The sales volume of instant noodles from Kangshifu family exceeds the total sales volume of Japan. In 2005 and 2006, the market of instant noodles shows a good growth situation for two years. The yield of the instant noodles in 2005 is 327.9 ten thousand tons, the year-on-year increase is 18.6%, the year-on-year yield of the instant noodles reaches 43l ten thousand tons, the year-on-year increase is 31.47%, according to the statistics of the product division of the Chinese food science and technology society, after the Chinese instant noodle enterprises meet the 'price wind wave' of the collective price rise in 2006 for 7 months, the yield and the output value of the Chinese instant noodles in 2007 still increase greatly, the yield is 489 hundred million bags, the output value is 357 hundred million yuan RMB, which respectively increases by 6.67% and 15.04% compared with the last year, and the yield of the instant noodles accounts for half of the total world output.
However, the raw materials of the instant noodles sold in the market at present are simple, the instant noodles have poor brittleness and taste and lack nutrition, for example, the Chinese patent No. CN201210115079.3 discloses a method for preparing anthocyanin instant noodles, the instant noodles obtained by the method have single nutrition, the taste is poor, the prepared cakes have small brittleness, the time for spreading the cakes after being soaked in hot water is long, and the noodles are easy to break.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects in the prior art, the invention provides the preparation method of the fried instant noodles with excellent brittleness and crispness keeping performance.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme:
a method for preparing fried instant noodles with excellent brittleness and crispness keeping performance comprises the following steps:
(1) kneading: weighing 50 parts of water, 1.5 parts of salt and 15 parts of eggs, adding the materials into 55 parts of flour, stirring and kneading to obtain dough, and ultrasonically vibrating the dough for 30-50 min;
(2) and (3) nitrogen cooking: preparing the dough in the step (1) into an instant noodle cake according to a conventional preparation method of the instant noodle cake, then placing the noodle cake into a steamer for steaming at 112-116 ℃ for 1-2 h, and filling nitrogen into the steamer during steaming to drive away oxygen in the steamer so as to obtain the cooked noodle cake of the instant noodle;
(3) ultrasonic vibration frying: frying the instant noodle cake in the step (2) for 30-45min under the ultrasonic vibration condition, and controlling the frying temperature to be 95-105 ℃ to obtain a semi-finished product of the instant noodle;
(4) and (3) drying: putting the instant noodles in the step (3) in N2Introducing N in circulating drying equipment2And (5) circularly drying to obtain a finished product.
Preferably, the ultrasonic vibration time of the dough in the step (1) is 45 min.
Preferably, the temperature of cooking in the step (2) is 116 ℃.
Preferably, the frying time in the step (3) is 45 min.
Preferably, the frying temperature in said step (3) is 102 ℃.
In order to prepare the instant noodles with better brittleness, the invention provides N2The circulating drying equipment comprises a drying box and a blower; the top of the drying box is provided with a box cover, and the bottom of the drying box is vertically provided with a plurality of layers of partition plates; a first air inlet pipe is arranged near the bottom of the left side of the box body of the drying box, a first air inlet valve is arranged on the body of the first air inlet pipe, a third air outlet pipe and a second air outlet pipe are respectively arranged near the top and near the bottom of the right side of the box body, and the bodies of the third air outlet pipe and the second air outlet pipe are respectively provided with a corresponding third air outlet valve and a corresponding second air outlet valve; the drying box is provided with a dryer, the dryer is positioned outside the box body and is communicated with a third air outlet pipe through a vent pipe; a molecular sieve is arranged in the dryer; the air blower is respectively communicated with the dryer and the first air inlet pipe through a vent pipe.
Advantageous effects
1. The fried instant noodles prepared by the method have high crispness, the number of people with crispness evaluated by consumers after eating the fried instant noodles accounts for 95-99%, and the number of people with crispness of common instant noodles sold in the market only accounts for 85%.
2. The preparation method of the fried instant noodles with excellent brittleness and crispness keeping performance comprises dough making, nitrogen cooking, ultrasonic vibration frying and air drying, wherein the nitrogen cooking reduces oxygen in a pot in the process of steaming the instant noodles, protects nutrient substances in the flour from being damaged by oxidation, and can maintain the brittleness of the instant noodles; the instant noodles obtained by frying are better in crispness by ultrasonic vibration frying. In the frying process, the brownian motion of flour molecules is accelerated under the high-temperature condition of the flour, ultrasonic vibration is given at the moment, the energy of the molecular motion is further increased, the motion speed is further accelerated, the interaction between the molecules is enhanced, and the gaps among the flour cake molecules are increased, so that the filling power of the flour cake is increased, and the filling power of the flour cake is not too large and the brittleness can be improved because the gaps are generated based on the molecular motion. In the traditional method, the bulking power is improved by adding the bulking agent, but the spacing between the molecules of the material is too large after the bulking agent is added, so that the effects of hardness, brittleness and the like are lost after the bulking effect is achieved, the molecular spacing of the cakes can be properly increased by adopting an ultramicro-vibration frying method, and meanwhile, the brittleness is not lost. By N2The circulation drying replaces the traditional natural drying, the drying speed is higher, and simultaneously, N is introduced2Then the moisture around the flour cake can be driven away, the flour cake is prevented from absorbing water, the brittleness is reduced, and N is introduced2The air is removed, so that the situation that bacteria in the air destroy the flour cakes to generate metabolites harmful to human bodies can be avoided. The instant noodles obtained by the technical scheme of the steps (1) - (4) have good brittleness.
Drawings
FIG. 1 shows the formula N in the present invention2The structure of the circulation drying equipment is shown schematically;
1-partition board, 2-dryer, 3-blower, 4-drying box, 401-first air inlet pipe, 402-second air outlet pipe and 403-third air outlet pipe.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a method for preparing fried instant noodles with excellent brittleness and crispness keeping performance comprises the following steps:
(1) kneading: weighing 40 parts of water, 2 parts of salt and 15 parts of eggs, adding the water, the salt and the eggs into 70 parts of flour, stirring and kneading to obtain dough, and ultrasonically vibrating the dough for 45 min;
(2) and (3) nitrogen cooking: preparing the dough in the step (1) into an instant noodle cake according to a conventional preparation method of the instant noodle cake, then placing the noodle cake into a steamer for steaming at the steaming temperature of 116 ℃ for 2h, and filling nitrogen into the steamer during steaming to drive away oxygen in the steamer so as to obtain the cooked noodle cake of the instant noodle;
(3) ultrasonic vibration frying: frying the instant noodle cake in the step (2) for 45min under the ultrasonic vibration condition, and controlling the frying temperature to be 105 ℃ to obtain a semi-finished product of the instant noodle;
(4) and (3) drying: putting the instant noodles in the step (3) in N2Introducing N in circulating drying equipment2And (5) circularly drying to obtain a finished product.
Example 2:
a method for preparing fried instant noodles with excellent brittleness and crispness keeping performance comprises the following steps:
(1) kneading: weighing 50 parts of water, 1.5 parts of salt and 3 parts of eggs, adding the water, the salt and the eggs into 50 parts of flour, stirring and kneading to obtain dough, and ultrasonically vibrating the dough for 50 min;
(2) and (3) nitrogen cooking: preparing the dough in the step (1) into an instant noodle cake according to a conventional preparation method of the instant noodle cake, then placing the noodle cake into a steamer for steaming at the temperature of 116 ℃ for 1h, and filling nitrogen into the steamer during steaming to drive away oxygen in the steamer so as to obtain the cooked noodle cake of the instant noodle;
(3) ultrasonic vibration frying: frying the instant noodle cake in the step (2) for 30min under the ultrasonic vibration condition, and controlling the frying temperature to be 105 ℃ to obtain a semi-finished product of the instant noodle;
(4) and (3) drying: putting the instant noodles in the step (3) in N2Introducing N in circulating drying equipment2And (5) circularly drying to obtain a finished product.
Example 3:
a method for preparing fried instant noodles with excellent brittleness and crispness keeping performance comprises the following steps:
(1) kneading: weighing 47 parts of water, 1.7 parts of salt and 25 parts of eggs, adding the water, the salt and the eggs into 60 parts of flour, stirring and kneading to obtain dough, and ultrasonically vibrating the dough for 50 min;
(2) and (3) nitrogen cooking: preparing the dough in the step (1) into an instant noodle cake according to a conventional preparation method of the instant noodle cake, then placing the noodle cake into a steamer for steaming at the temperature of 116 ℃ for 1h, and filling nitrogen into the steamer during steaming to drive away oxygen in the steamer so as to obtain the cooked noodle cake of the instant noodle;
(3) ultrasonic vibration frying: frying the instant noodle cake in the step (2) for 40min under the ultrasonic vibration condition, and controlling the frying temperature to be 105 ℃ to obtain a semi-finished product of the instant noodle;
(4) and (3) drying: putting the instant noodles in the step (3) in N2Introducing N in circulating drying equipment2And (5) circularly drying to obtain a finished product.
Example 4:
a method for preparing fried instant noodles with excellent brittleness and crispness keeping performance comprises the following steps:
(1) kneading: weighing 55 parts of water, 1.7 parts of salt and 15 parts of eggs, adding the materials into 40 parts of flour, stirring and kneading to obtain dough, and ultrasonically vibrating the dough for 50 min;
(2) and (3) nitrogen cooking: preparing the dough in the step (1) into an instant noodle cake according to a conventional preparation method of the instant noodle cake, then placing the noodle cake into a steamer for steaming at 113 ℃, wherein the steaming time is 1h, nitrogen is filled into the steamer during steaming, and the oxygen in the steamer is removed to obtain the cooked noodle cake of the instant noodle;
(3) ultrasonic vibration frying: frying the instant noodle cake in the step (2) for 40min under the ultrasonic vibration condition, and controlling the frying temperature to be 105 ℃ to obtain a semi-finished product of the instant noodle;
(4) and (3) drying: putting the instant noodles in the step (3) in N2Introducing N in circulating drying equipment2And (5) circularly drying to obtain a finished product.
Example 5:
a method for preparing fried instant noodles with excellent brittleness and crispness keeping performance comprises the following steps:
(1) kneading: weighing 55 parts of water, 1.7 parts of salt and 15 parts of eggs, adding the materials into 40 parts of flour, stirring and kneading to obtain dough, and ultrasonically vibrating the dough for 45 min;
(2) and (3) nitrogen cooking: preparing the dough in the step (1) into an instant noodle cake according to a conventional preparation method of the instant noodle cake, then placing the noodle cake into a steamer for steaming at the temperature of 116 ℃ for 1h, and filling nitrogen into the steamer during steaming to drive away oxygen in the steamer so as to obtain the cooked noodle cake of the instant noodle;
(3) ultrasonic vibration frying: frying the instant noodle cake in the step (2) for 45min under the ultrasonic vibration condition, and controlling the frying temperature to be 102 ℃ to obtain a semi-finished product of the instant noodle;
(4) and (3) drying: putting the instant noodles in the step (3) in N2Introducing N in circulating drying equipment2And (5) circularly drying to obtain a finished product.
Example 6:
a method for preparing fried instant noodles with excellent brittleness and crispness keeping performance comprises the following steps:
(1) kneading: weighing 59 parts of water, 1.9 parts of salt and 18 parts of eggs, adding the water, the salt and the eggs into 48 parts of flour, stirring and kneading to obtain dough, and ultrasonically vibrating the dough for 45 min;
(2) and (3) nitrogen cooking: preparing the dough in the step (1) into an instant noodle cake according to a conventional preparation method of the instant noodle cake, then placing the noodle cake into a steamer for steaming at the temperature of 116 ℃ for 1h, and filling nitrogen into the steamer during steaming to drive away oxygen in the steamer so as to obtain the cooked noodle cake of the instant noodle;
(3) ultrasonic vibration frying: frying the instant noodle cake in the step (2) for 45min under the ultrasonic vibration condition, and controlling the frying temperature to be 102 ℃ to obtain a semi-finished product of the instant noodle;
(4) and (3) drying: putting the instant noodles in the step (3) in N2Introducing N in circulating drying equipment2And (5) circularly drying to obtain a finished product.
Example 7:
FIG. 1 shows N of the present invention2Circulation drying equipment schematic structure, including drying cabinet 4 and air- blower 3, 4 tops of drying cabinet are equipped with the case lid, the bottom is perpendicular upwards to be equipped with multilayer baffle 1, open the case lid, arrange the instant noodle in step (3) in baffle 1, the nearly bottom in box left side of drying cabinet 4 is equipped with first intake pipe 401, be equipped with first admission valve on the body of first intake pipe 401, nearly top and the nearly bottom on box right side do not are equipped with third outlet duct 403 and second outlet duct 402, be equipped with corresponding third outlet valve and second outlet valve on the body of third outlet duct 403 and second outlet duct 402 respectively. The drying cabinet 4 is provided with the desicator 2, and the desicator 2 is located the box outside, and communicates with third outlet duct 403 through the breather pipe, is equipped with the molecular sieve in the desicator 2, and air-blower 3 communicates with desicator 2 and first intake pipe 401 respectively through the breather pipe. Placing the instant noodles in the step (3) on a partition plate, opening a first air inlet valve and a second air outlet valve, and connecting the instant noodles with an external N2The source is connected to a first air inlet pipe 401, and N is introduced into the drying box 42，N2Discharging oxygen and water vapor in the drying oven 4 from the second air outlet pipe 402, after the oxygen and the water vapor in the drying oven 4 are exhausted, closing the second air outlet valve, and continuously introducing N into the drying oven 42Until the drying box 4 is filled with N2Closing the first air inlet valve, communicating the first air inlet pipe 401 with the air blower 3, at the moment, opening the second air outlet valve and the first air outlet valve, then opening the air blower 3, and enabling the air blower 3 to dry the inside of the drying box 4N2Cycle, N2The water vapor in the flour cake is brought to the dryer 2 through the surface of the instant noodles, and is absorbed under the absorption action of the molecular sieve in the dryer 2, because of N2And circulating, so that the water vapor on the instant noodles is continuously adsorbed by the molecular sieve until the water vapor on the instant noodles is completely adsorbed. The instant noodles are dried by the above method, so that the dried instant noodles have higher brittleness.
In order to verify the implementation effect of the present invention, the crispness of the instant noodles prepared in the above examples 1 to 6 of the present invention was verified, and the instant noodles prepared in the examples 1 to 6 and the instant noodles sold in the market were subjected to a taste test. Consumers were invited to 700, randomly divided into 7 groups, and the sensory tests were performed on the aspects of examples 1-6 and the control group, with the sensory being classified into three grades of crispness, normal, and not crispness, and the overall evaluation data is as follows:
table 1 examples 1-6 taste testing of instant noodles
| Experimental group | Crisp (number of people evaluating the crisp) | In general | Is not brittle |
| Example 1 | 95 | 5 | 0 |
| Example 2 | 96 | 4 | 0 |
| Example 3 | 97 | 2 | 1 |
| Example 4 | 98 | 1 | 1 |
| Example 5 | 99 | 1 | 0 |
| Example 6 | 98 | 0 | 2 |
| Control group | 85 | 5 | 15 |
As can be seen from Table 1, the fried instant noodles of the present invention have a crispy texture superior to ordinary instant noodles sold in the market.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, the inclusion of an element by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
Although the present invention has been described in detail with reference to the foregoing embodiments, it should be understood by those skilled in the art that various changes and modifications may be made, and equivalents may be substituted for elements thereof without departing from the scope of the present invention; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (4)
1. A method for preparing fried instant noodles with excellent brittleness and crispness retention is characterized by comprising the following steps:
(1) kneading: weighing 50 parts of water, 1.5 parts of salt and 15 parts of eggs, adding the materials into 55 parts of flour, stirring and kneading to obtain dough, and ultrasonically vibrating the dough for 45 min;
(2) and (3) nitrogen cooking: preparing the dough in the step (1) into an instant noodle cake according to a conventional preparation method of the instant noodle cake, then placing the noodle cake into a steamer for steaming at 112-116 ℃ for 1-2 h, and filling nitrogen into the steamer during steaming to drive away oxygen in the steamer so as to obtain the cooked noodle cake of the instant noodle;
(3) ultrasonic vibration frying: frying the instant noodle cake in the step (2) for 30-45min under the ultrasonic vibration condition, and controlling the frying temperature to be 95-105 ℃ to obtain a semi-finished product of the instant noodle;
(4) and (3) drying: putting the instant noodles in the step (3) in N2Introducing N in circulating drying equipment2Circularly drying to obtain a finished product;
the N2 circulating drying equipment comprises a drying box and a blower; the top of the drying box is provided with a box cover, and the bottom of the drying box is vertically provided with a plurality of layers of partition plates; a first air inlet pipe is arranged near the bottom of the left side of the box body of the drying box, a first air inlet valve is arranged on the body of the first air inlet pipe, a third air outlet pipe and a second air outlet pipe are respectively arranged near the top and near the bottom of the right side of the box body, and the bodies of the third air outlet pipe and the second air outlet pipe are respectively provided with a corresponding third air outlet valve and a corresponding second air outlet valve; the drying box is provided with a dryer, the dryer is positioned outside the box body and is communicated with a third air outlet pipe through a vent pipe; a molecular sieve is arranged in the dryer; the air blower is respectively communicated with the dryer and the first air inlet pipe through a vent pipe.
2. The method for preparing fried instant noodles excellent in crispness and crispness according to claim 1, wherein the temperature of cooking in the step (2) is 116 ℃.
3. The method for preparing fried instant noodles having excellent crispness and crispness according to claim 1, wherein the frying time in the step (3) is 45 min.
4. The method for preparing fried instant noodles excellent in crispness and crispness according to claim 1, wherein the frying temperature in the step (3) is 102 ℃.
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