CN107950890A - A kind of non-fried processing fast noodles technique for using curing and boiling method - Google Patents
A kind of non-fried processing fast noodles technique for using curing and boiling method Download PDFInfo
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- CN107950890A CN107950890A CN201711214542.9A CN201711214542A CN107950890A CN 107950890 A CN107950890 A CN 107950890A CN 201711214542 A CN201711214542 A CN 201711214542A CN 107950890 A CN107950890 A CN 107950890A
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- 238000009835 boiling Methods 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 31
- 235000012149 noodles Nutrition 0.000 title claims abstract description 20
- 235000008446 instant noodles Nutrition 0.000 claims abstract description 38
- 241001670242 Artemisia filifolia Species 0.000 claims abstract description 34
- 235000015702 Artemisia filifolia Nutrition 0.000 claims abstract description 34
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 22
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 241000382353 Pupa Species 0.000 claims abstract description 18
- 241000255789 Bombyx mori Species 0.000 claims abstract description 17
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 17
- 241000209140 Triticum Species 0.000 claims abstract description 17
- 235000021307 Triticum Nutrition 0.000 claims abstract description 17
- 229920001971 elastomer Polymers 0.000 claims abstract description 17
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 239000002131 composite material Substances 0.000 claims abstract description 16
- 239000010452 phosphate Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 13
- 238000005516 engineering process Methods 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims abstract description 4
- 235000021317 phosphate Nutrition 0.000 claims description 16
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 13
- 238000007605 air drying Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000011156 evaluation Methods 0.000 abstract description 5
- 230000001953 sensory effect Effects 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000007602 hot air drying Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 15
- 239000000654 additive Substances 0.000 description 9
- 230000000996 additive effect Effects 0.000 description 9
- 239000000047 product Substances 0.000 description 6
- 230000001105 regulatory effect Effects 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 240000006891 Artemisia vulgaris Species 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- -1 compound Phosphate Chemical class 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
Abstract
The present invention relates to technical field of food production, and in particular to a kind of to be made using curing and the non-fried processing fast noodles technique of boiling method, the instant noodles of the following raw material：3 6% Silkworm pupa proteins, 4 7% salt, 0.4 1% composite phosphate, 1 3% emulsifying agent, 1 2.5% sand sagebrush (Artemisia filifolia) rubber powder, 2 6% soyabean protein powders, 50 55% wheat flours, surplus are water；The processing technology of the instant noodles is made of the following steps：(1) knead dough, curing；(2) pressure surface；(3) chopping, boiling；(4) microwave-hot air drying, envelope preserve；Instant noodles provided by the present invention bright can effectively make up the defects of trophism existing for the instant noodles that the prior art is provided is poor, and rehydration time is grown, and sensory evaluation is poor.
Description
Technical field
The present invention relates to technical field of food production, and in particular to a kind of using curing and the non-fried processing of boiling method
Instant noodles technique.
Background technology
With the change of modern way of life and the quickening of urban life rhythm, people can spend provided for oneself in kitchen food when
Between and energy it is fewer and fewer, it can be more desirable to conveniently and efficiently solves the problems, such as diet, therefore, simple, nutrition, health, economy, soon
The diet that prompt convenient and instant food has become modern majority is preferred.During instant noodles are prepared, noodles are required to
Fried dehydration, to extend the shelf-life of instant noodles.However, bar constantly is carried with living standard, it is increasingly recognised that this
The auxotrophy of kind fried instant noodle, since noodles pass through fried dehydration, it can cause instant noodles nutritional imbalance；Oil
During fried, the protein (including participating in the enzyme of all kinds of biochemical reactions) contained by noodles can deactivation and fried face
Bar fat content is high, oxidizable to become sour.In addition, fried common palm oil contains substantial amounts of saturated fatty acid, easily cause artery
Hardening and angiocardiopathy.In addition, oleaginous taste possessed by fried noodles easily makes one to produce apocleisis sense.
Chinese patent CN105380020A discloses a kind of non-fried easy to process with boiling method using curing at present
Face technique, it facilitates method for processing surface using following steps to realize.(1) knead dough：By flour and water, uniformly mixing is certain
Time, additive is added in flour and is premixed 1 minute, and Quick uniform adds water, while quick stirring, about 13 minutes, then mixes slowly
3-4 minutes.(2) cure：The usual curing time is no more than half an hour, but should not be less than 10 minutes, and mixing speed is typically
5-8 revs/min；Curing temperature is less than knead dough temperature, generally 25 DEG C, and when curing pays attention to keeping dough moisture.(3) tabletting.
(4) section folding flower is molded.(5) boiling：Usually require that gelatinization degree is more than 80%, usual noodle feeder temperature is at 60-70 DEG C, outlet
Temperature is at 95-100 DEG C.(6) stripping and slicing.(7) heated-air drying.(8) continuous coo1ing.(9) pack.One kind is using curing and boiling side
The non-fried processing fast noodles technique of method, its methodological science is reasonable, easy to operate, saves raw material, and be greatly saved work
Power, the instant noodles taste after processing is more preferable, has larger promotional value.
But the instant noodles that the prior art is provided are also poor there are trophism, rehydration time length, the defects of sensory evaluation is poor.
The content of the invention
For above-mentioned problem, the present invention proposes a kind of non-fried easy to process with boiling method using curing
Face technique.Technical solution provided by the invention can make up the existing battalion of instant noodles that the prior art is provided to a certain extent
Nourish one's nature difference, the defects of rehydration time length, sensory evaluation is poor.
In order to realize above-mentioned purpose, it is achieved by the following technical programs：
A kind of non-fried instant noodle for using curing and boiling method, it is characterised in that the instant noodles are by the following raw material
It is made：3-6% Silkworm pupa proteins, 4-7% salt, 0.4-1% composite phosphates, 1-3% emulsifying agents, 1-2.5% sand sagebrush (Artemisia filifolia)s rubber powder,
2-6% soyabean protein powders, 50-55% wheat flours, surplus are water.
The processing technology of the instant noodles includes the following steps：
(1) Silkworm pupa protein, wheat flour, salt, composite phosphate, emulsifying agent, sand sagebrush (Artemisia filifolia) rubber powder, soyabean protein powder are mixed
Uniformly, suitable water knead dough 5-10min is added, stirs into face wadding, then covers one layer of preservative film in dough surface, it is quiet at room temperature
Putting certain time obtains cooked dough；
(2) pressure roller of the dough after curing through noodle press is pressed into two face bands, is then complex as one, regulating roller spacing
From making pressure roller rolling 5-8 times that face band is gradually reduced by roll gap, obtain 1mm dough sheets；
(3) by dough sheet chopping, wide 2mm is obtained, the face silk of thick 1mm, then by face silk boiling certain time under atmospheric steam,
It is spare；
(4) by after boiling face silk be placed in the micro-wave oven of certain power dry to face silk moisture content be 50% after, use
70 DEG C of heated-air dryings to face silk moisture content is 5%, and cooling, packs to obtain finished product.
Preferably, which is made of the following raw material：3-5% Silkworm pupa proteins, 4-6% salt, 0.4-0.7% are compound
Phosphate, 1-2% emulsifying agents, 1-2% sand sagebrush (Artemisia filifolia)s rubber powder, 2-5% soyabean protein powders, 50-52% wheat flours, surplus are water.
Preferably, which is made of the following raw material：3% Silkworm pupa protein, 5% salt, 0.5% composite phosphate,
1% emulsifying agent, 2% sand sagebrush (Artemisia filifolia) rubber powder, 5% soyabean protein powder, 50% wheat flour, surplus are water.
Preferably, time of repose 20min in step (1).
Preferably, digestion time is 8-10min in step (3).
Preferably, 250W in micro-wave oven in step (4).
It is as follows using above-mentioned technical solution, beneficial effects of the present invention：Pupa albumen adds as a kind of good nutrition
Add agent, contained necessary amino acid classes are complete and content is high, and nutritive value is 2 times of pork, 4 times of milk, also containing calcium, zinc
Deng trace element, there is incomparable special dietary to be worth, compensate for the defects of nutritive value existing for existing instant noodles is low；
Artemisia Glue has very strong water absorption and swelling ability, can improve dough rheological characteristics, strengthens dough ductility and biceps, works as sand
When the additive amount of wormwood artemisia glue is 2.0%, noodles sense is evaluated, when the additive amount of Artemisia Glue reaches 2.5%, since Artemisia Glue has
Very strong water imbibition, with the increase of its additive amount, the hardness of noodles significantly increases, taste bad, and therefore, the present invention is preferred husky
Wormwood artemisia glue additive amount is 2%；Microwave hot air bonds drying, and moisture can more quickly enter steam channel, can be easier to evaporate
Come, and in rehydration, moisture can also enter more rapidly from passage, so that more conducively rehydration, reduces instant noodles rehydration time, improve
Product quality.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention,
Technical solution in the embodiment of the present invention is clearly and completely described.Based on the embodiment of the present invention, the common skill in this area
Art personnel all other embodiments obtained without creative efforts, belong to the model that the present invention protects
Enclose.
Embodiment 1：
Using curing and the non-fried instant noodle of boiling method, it is characterised in that the instant noodles are made of the following raw material：
3% Silkworm pupa protein, 7% salt, 0.4% composite phosphate, 3% emulsifying agent, 1% sand sagebrush (Artemisia filifolia) rubber powder, 6% soyabean protein powder,
50% wheat flour, surplus are water.
The processing technology of the instant noodles includes the following steps：
(1) Silkworm pupa protein, wheat flour, salt, composite phosphate, emulsifying agent, sand sagebrush (Artemisia filifolia) rubber powder, soyabean protein powder are mixed
Uniformly, suitable water knead dough 5min is added, face wadding is stirred into, then covers one layer of preservative film in dough surface, stand at room temperature
20min obtains cooked dough；
(2) pressure roller of the dough after curing through noodle press is pressed into two face bands, is then complex as one, regulating roller spacing
From making the pressure roller rolling 5 times that face band is gradually reduced by roll gap, obtain 1mm dough sheets；
(3) by dough sheet chopping, wide 2mm is obtained, the face silk of thick 1mm is standby then by face silk boiling 8min under atmospheric steam
With；
(4) by after boiling face silk be placed in the micro-wave oven that power is 250W dry to face silk moisture content be 50% after, adopt
It is 5% with 70 DEG C of heated-air dryings to face silk moisture content, cooling, packs to obtain finished product.
Embodiment 2：
Using curing and the non-fried instant noodle of boiling method, it is characterised in that the instant noodles are made of the following raw material：
6% Silkworm pupa protein, 4% salt, 1% composite phosphate, 1% emulsifying agent, 2.5% sand sagebrush (Artemisia filifolia) rubber powder, 2% soyabean protein powder,
55% wheat flour, surplus are water.
The processing technology of the instant noodles includes the following steps：
(1) Silkworm pupa protein, wheat flour, salt, composite phosphate, emulsifying agent, sand sagebrush (Artemisia filifolia) rubber powder, soyabean protein powder are mixed
Uniformly, suitable water knead dough 10min is added, face wadding is stirred into, then covers one layer of preservative film in dough surface, stand at room temperature
20min obtains cooked dough；
(2) pressure roller of the dough after curing through noodle press is pressed into two face bands, is then complex as one, regulating roller spacing
From making the pressure roller rolling 8 times that face band is gradually reduced by roll gap, obtain 1mm dough sheets；
(3) by dough sheet chopping, wide 2mm is obtained, the face silk of thick 1mm is standby then by face silk boiling 10min under atmospheric steam
With；
(4) by after boiling face silk be placed in the micro-wave oven that power is 250W dry to face silk moisture content be 50% after, adopt
It is 5% with 70 DEG C of heated-air dryings to face silk moisture content, cooling, packs to obtain finished product.
Embodiment 3：
A kind of non-fried instant noodle for using curing and boiling method, it is characterised in that the instant noodles are by the following raw material system
Into：5% Silkworm pupa protein, 6% salt, 0.7% composite phosphate, 2% emulsifying agent, 2% sand sagebrush (Artemisia filifolia) rubber powder, 5% soyabean protein powder,
52% wheat flour, surplus are water.
The processing technology of the instant noodles includes the following steps：
(1) Silkworm pupa protein, wheat flour, salt, composite phosphate, emulsifying agent, sand sagebrush (Artemisia filifolia) rubber powder, soyabean protein powder are mixed
Uniformly, suitable water knead dough 5min is added, face wadding is stirred into, then covers one layer of preservative film in dough surface, stand at room temperature
20min obtains cooked dough；
(2) pressure roller of the dough after curing through noodle press is pressed into two face bands, is then complex as one, regulating roller spacing
From making the pressure roller rolling 5 times that face band is gradually reduced by roll gap, obtain 1mm dough sheets；
(3) by dough sheet chopping, wide 2mm is obtained, the face silk of thick 1mm is standby then by face silk boiling 8min under atmospheric steam
With；
(4) by after boiling face silk be placed in the micro-wave oven that power is 250W dry to face silk moisture content be 50% after, adopt
It is 5% with 70 DEG C of heated-air dryings to face silk moisture content, cooling, packs to obtain finished product.
Embodiment 4：
A kind of non-fried instant noodle for using curing and boiling method, it is characterised in that the instant noodles are by the following raw material system
Into：3% Silkworm pupa protein, 5% salt, 0.5% composite phosphate, 1% emulsifying agent, 2% sand sagebrush (Artemisia filifolia) rubber powder, 5% soyabean protein powder,
50% wheat flour, surplus are water.
The processing technology of the instant noodles includes the following steps：
(1) Silkworm pupa protein, wheat flour, salt, composite phosphate, emulsifying agent, sand sagebrush (Artemisia filifolia) rubber powder, soyabean protein powder are mixed
Uniformly, suitable water knead dough 10min is added, face wadding is stirred into, then covers one layer of preservative film in dough surface, stand at room temperature
20min obtains cooked dough；
(2) pressure roller of the dough after curing through noodle press is pressed into two face bands, is then complex as one, regulating roller spacing
From making the pressure roller rolling 8 times that face band is gradually reduced by roll gap, obtain 1mm dough sheets；
(3) by dough sheet chopping, wide 2mm is obtained, the face silk of thick 1mm is standby then by face silk boiling 10min under atmospheric steam
With；
(4) by after boiling face silk be placed in the micro-wave oven that power is 250W dry to face silk moisture content be 50% after, adopt
It is 5% with 70 DEG C of heated-air dryings to face silk moisture content, cooling, packs to obtain finished product.
Supplement example 1：
Other conditions are identical with raw material, adjust soybean protein additive amount, and eater is to instant food marking situation for test,
Full marks are 10 points, and test result is as follows：
Wherein, it is 50 people to participate in test number, and scoring is average value, and soybean protein additive amount exists as can be seen from the above table
When 5%, eater's sensory evaluation highest.
Supplement example 2：
Other conditions are identical with raw material, adjust Artemisia Glue additive amount, and test eater is full to instant food marking situation
It is 10 points to divide, and test result is as follows：
Wherein, it is 50 people to participate in test number, and scoring is average value, and Artemisia Glue additive amount exists as can be seen from the above table
When 2%, eater's sensory evaluation highest.
The instant noodles that instant noodles provided in the present invention and in the market provide are cooked into contrast properties test, test result is such as
Under：
Above example is only to illustrate the technical solution of type of the present invention, rather than its limitations；Although with reference to foregoing implementation
Type of the present invention is described in detail in example, it will be understood by those of ordinary skill in the art that：It still can be to foregoing each
Technical solution described in embodiment is modified, or carries out equivalent substitution to which part technical characteristic；And these are changed
Or replace, the essence of appropriate technical solution is departed from the spirit and scope of each embodiment technical solution of type of the present invention.
Claims (6)
- It is 1. a kind of using curing and the non-fried instant noodle of boiling method, it is characterised in that the instant noodles are made of the following raw material： 3-6% Silkworm pupa proteins, 4-7% salt, 0.4-1% composite phosphates, 1-3% emulsifying agents, 1-2.5% sand sagebrush (Artemisia filifolia)s rubber powder, 2-6% Soyabean protein powder, 50-55% wheat flours, surplus are water.The processing technology of the instant noodles includes the following steps：(1) Silkworm pupa protein, wheat flour, salt, composite phosphate, emulsifying agent, sand sagebrush (Artemisia filifolia) rubber powder, soyabean protein powder are mixed equal It is even, suitable water knead dough 5-10min is added, face wadding is stirred into, then covers one layer of preservative film in dough surface, stand at room temperature Certain time obtains cooked dough；(2) pressure roller of the dough after curing through noodle press is pressed into two face bands, is then complex as one, adjust roll gap, Make pressure roller rolling 5-8 times that face band is gradually reduced by roll gap, obtain 1mm dough sheets；(3) by dough sheet chopping, wide 2mm is obtained, the face silk of thick 1mm is standby then by face silk boiling certain time under atmospheric steam With；(4) by after boiling face silk be placed in the micro-wave oven of certain power dry to face silk moisture content be 50% after, using 70 DEG C Heated-air drying to face silk moisture content is 5%, and cooling, packs to obtain finished product.
- It is 2. according to claim 1 using curing and the non-fried instant noodle of boiling method, it is characterised in that the instant noodles It is made of the following raw material：3-5% Silkworm pupa proteins, 4-6% salt, 0.4-0.7% composite phosphates, 1-2% emulsifying agents, 1- 2% sand sagebrush (Artemisia filifolia) rubber powder, 2-5% soyabean protein powders, 50-52% wheat flours, surplus are water.
- It is 3. according to claim 1 using curing and the non-fried instant noodle of boiling method, it is characterised in that the instant noodles It is made of the following raw material：3% Silkworm pupa protein, 5% salt, 0.5% composite phosphate, 1% emulsifying agent, 2% sand sagebrush (Artemisia filifolia) rubber powder, 5% soyabean protein powder, 50% wheat flour, surplus are water.
- It is 4. according to claim 1 using curing and the non-fried processing fast noodles technique of boiling method, it is characterised in that Time of repose 20min in the step (1).
- It is 5. according to claim 1 using curing and the non-fried processing fast noodles technique of boiling method, it is characterised in that Digestion time is 8-10min in the step (3).
- It is 6. according to claim 1 using curing and the non-fried processing fast noodles technique of boiling method, it is characterised in that 250W in micro-wave oven in the step (4).
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| CN110024954A (en) * | 2019-04-29 | 2019-07-19 | 四川白家食品产业有限公司 | A kind of curtain coating paving slurry cooks the preparation method of non-fried noodles |
| CN110024952A (en) * | 2019-04-29 | 2019-07-19 | 四川白家食品产业有限公司 | A kind of preparation method of non-fried curing noodles |
| CN110250423A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and the method for improveing its rehydration |
| CN110574867A (en) * | 2019-10-15 | 2019-12-17 | 天津科技大学 | Non-fried instant noodles and preparation method thereof |
| CN113545436A (en) * | 2021-07-01 | 2021-10-26 | 新疆农业大学 | Method and equipment for processing dough pieces in Xinjiang instant noodle food soup rice |
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| CN110024954A (en) * | 2019-04-29 | 2019-07-19 | 四川白家食品产业有限公司 | A kind of curtain coating paving slurry cooks the preparation method of non-fried noodles |
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| CN113545436A (en) * | 2021-07-01 | 2021-10-26 | 新疆农业大学 | Method and equipment for processing dough pieces in Xinjiang instant noodle food soup rice |
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