CN107996991A - A kind of preparation method of low oil-containing health instant noodles and its manufactured instant noodles - Google Patents
A kind of preparation method of low oil-containing health instant noodles and its manufactured instant noodles Download PDFInfo
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- CN107996991A CN107996991A CN201711214508.1A CN201711214508A CN107996991A CN 107996991 A CN107996991 A CN 107996991A CN 201711214508 A CN201711214508 A CN 201711214508A CN 107996991 A CN107996991 A CN 107996991A
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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
- 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
- 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
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
Abstract
Preparation method and its manufactured instant noodles, this method the present invention provides a kind of low oil-containing health instant noodles comprise the following steps：(1) by 100 parts of flour, 8~13 parts of glutinous rice flours, 0.5~1.1 portion of salt, 0.15~0.3 part of guar gum, it is uniformly mixed, adds 33~35 parts of water and 0.15~0.25 part of soda ash stirring knead dough；After knead dough through curing, compound calendering, chopping shaping, boiling normal process steps；(2) noodles after boiling are subjected to vacuum freeze drying, noodles constant absorption is atomized hydrone after the completion of dry, its water content is reached 35~40%, then be placed in temperature as 35~40 DEG C, humidity places 2~3h in the environment of being 90~100%；Noodles are then carried out to frying at 120~130 DEG C, centrifugation de-oiling is carried out under vacuum after fried；(3) it is conventional air-cooled, add seasoning bag, finished product packing；The present invention, the instant oil amount being prepared is low, nutrient health, and instant noodles rehydration is good, and toughness is strong, smooth somersault, has good mouthfeel, and suitable many people eats.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of preparation method of low oil-containing health instant noodles and its
Manufactured instant noodles.
Background technology
Instant noodles, also known as instant noodles, bubble face, cup face, fast ripe face, the instant noodles, instant noodles, Hong Kong are referred to as doll instant noodles,
It is that a kind of can be blanched edible flour-made food with hot water within the short time.Instant noodles are carried out by the noodles come out to chopping
Boiling, frying, allow noodles shape to fix (generally square or circular), are brewed before edible with boiling water, dissolve flavoring, and by face
Bar heating brews out, the just edible instant fast food within the short time (generally in 3 minutes).Nowadays the various product of in the market
The instant noodles of board are flooded with the shelf of each emporium, and the wicket head retail shop from larger retail supermarket to street corner can see its
Trace.
After fried instant noodle is noodles boiling, most of moisture is sloughed in a manner of fried, and make product qualitative.Frying is convenient
Face is since its rate of drying is fast, and gelatinization degree is high, and noodles have cellular structure, therefore rehydration is good, is more convenient, and mouthfeel might as well.
But the oil content of fried instant noodle is higher, grease is 15%~20% or so averagely contained by every part, and grease is easy to go bad
Harmful material is produced, and is brought into the block of face, causes instant noodles easily to produce oily clam taste during storage, during storage
Between it is short, and oil-containing is also higher, eats too much totally unfavorable to health.
At present, with the continuous improvement of living standard, requirement of the people to instant food is no longer to only demand to have enough in the past, no
Talk the epoch of mouthfeel and health.Therefore the requirement to food mouthfeel and health is also higher and higher.
The content of the invention
Preparation method and its manufactured instant noodles it is an object of the invention to provide a kind of low oil-containing health instant noodles, system
Low, the nutrient health for obtained instant oil amount, and instant noodles rehydration is good, toughness is strong, smooth somersault, has good mouth
Sense, suitable many people eat.
In order to achieve the above object, the present invention is achieved by the following technical programs：
A kind of preparation method of low oil-containing health instant noodles, comprises the following steps：
(1) by 100 parts of flour, 8~13 parts of glutinous rice flours, 0.5~1.1 portion of salt, 0.15~0.3 part of guar gum, mixing
Uniformly, 33~35 parts of water and 0.15~0.25 part of soda ash stirring knead dough are added；After knead dough through curing, it is compound calendering, chopping shaping,
The normal process steps of boiling；
(2) noodles after boiling are subjected to vacuum freeze drying, noodles constant absorption is atomized hydrone after the completion of dry,
Its water content is reached 35~40%, then be placed in temperature as 35~40 DEG C, humidity places 2~3h in the environment of being 90~100%；
Noodles are then carried out to frying at 120~130 DEG C, are placed in a centrifuge noodles after fried, and carry out under vacuum
Centrifugation de-oiling；
(3) it is the noodles progress after centrifugation de-oiling is conventional air-cooled, instant noodles face block is obtained, adds seasoning bag, finished product packing.
Preferably, the wet gluten content of flour is 28~33% in the step (1).
Preferably, 100 parts of flour, 11 parts of glutinous rice flours, 0.9 portion of salt, 0.2 part of guar gum are mixed in the step (1)
Close uniform, 34.5 parts of water of addition and 0.2 part of soda ash stirring knead dough.
Preferably, in the step (2), vacuum freeze drying concretely comprises the following steps：Noodles are first placed in -35~-30 DEG C
Lower freezing 1~1.5,2~4h of vacuum freeze drying at -35~-30 DEG C.
Preferably, the rotating speed of centrifugation de-oiling is 180~200r/min in the step (2), centrifugation time for 10~
12min。
Preferably, the vacuum in the step (2) during centrifugation de-oiling is 1~3kPa.
The beneficial effects of the invention are as follows：
The present invention adds suitable glutinous rice flour in flour and cluster bean is glued, can make obtained instant noodles mouthfeel more
Somersault, viscoplasticity, smoothness are good, and strengthen the trophism of instant noodles.
For the present invention when preparing low oil-containing health instant noodles, the noodles after first cooking carry out vacuum freeze drying, so that
Noodles are made to be internally formed the loose structure of densification；The noodles constant absorption of vacuum freeze drying is then atomized hydrone, makes to contain
Water reaches 35~40%, then is placed under high humidity environment and stands, and hydrone can be made sufficiently to be filled in the hole of noodles, made
Noodles further expand, and hole also becomes larger therewith；When then carrying out fried, the water rapid vaporization in noodles hole, starch is into one
Step is gelatinized, and the larger cellular structure of hole can be formed in noodles, during follow-up centrifugation de-oiling, oil can be made easily to be got rid of
Go out, so that the oil content of instant noodles substantially reduces, and greatly improve the rehydration of instant noodles.And by centrifugation de-oiling in vacuum
Under the conditions of carry out, the toughness of instant noodles can be made strengthen, effectively reduce instant noodles storage, transport etc. during percentage of damage.
The instant oil amount being prepared by preparation method of the present invention is low, nutrient health, and instant noodles rehydration is good,
Toughness is strong, smooth somersault, has good mouthfeel, and suitable many people eats.
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, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making
All other embodiments obtained under the premise of creative work, belong to the scope of protection of the invention.
Embodiment 1：
A kind of preparation method of low oil-containing health instant noodles, comprises the following steps：
(1) by 100 parts of wet gluten contents be 32% flour, 11 parts of glutinous rice flours, 0.9 portion of salt, 0.2 part of guar gum,
It is uniformly mixed, adds 34.5 parts of water and 0.2 part of soda ash stirring knead dough；Through curing, compound calendering, chopping shaping, boiling after knead dough
Normal process steps；
(2) noodles after boiling are subjected to vacuum freeze drying, noodles are first placed in cold at -35 DEG C by when vacuum freeze drying
Freeze 1, then at vacuum freeze drying 3.5h at -35 DEG C；
Noodles constant absorption is atomized hydrone after the completion of drying, its water content is reached 38%, then be placed in temperature as 38
DEG C, humidity places 2h in the environment of being 100%；Noodles are then carried out to frying at 125 DEG C, noodles are placed in centrifugation after frying
In machine, and centrifugation de-oiling is carried out under vacuum；The rotating speed of centrifugation de-oiling is 200r/min, centrifugation time 12min；Centrifugation
Vacuum during de-oiling is 1kPa.
(3) it is the noodles progress after centrifugation de-oiling is conventional air-cooled, instant noodles face block is obtained, adds seasoning bag, finished product packing.
Embodiment 2：
A kind of preparation method of low oil-containing health instant noodles, comprises the following steps：
(1) by 100 parts of wet gluten contents be 33% flour, 8 parts of glutinous rice flours, 1.1 portions of salt, 0.25 part of guar gum,
It is uniformly mixed, adds 33 parts of water and 0.18 part of soda ash stirring knead dough；Through curing, compound calendering, chopping shaping, boiling after knead dough
Normal process steps；
(2) noodles after boiling are subjected to vacuum freeze drying, noodles are first placed in cold at -30 DEG C by when vacuum freeze drying
Freeze 1.5, then at vacuum freeze drying 4h at -30 DEG C；
Noodles constant absorption is atomized hydrone after the completion of drying, its water content is reached 38%, then be placed in temperature as 40
DEG C, humidity places 2h in the environment of being 100%；Noodles are then carried out to frying at 125 DEG C, noodles are placed in centrifugation after frying
In machine, and centrifugation de-oiling is carried out under vacuum；The rotating speed of centrifugation de-oiling is 200r/min, centrifugation time 12min；Centrifugation
Vacuum during de-oiling is 2kPa.
(3) it is the noodles progress after centrifugation de-oiling is conventional air-cooled, instant noodles face block is obtained, adds seasoning bag, finished product packing.
Embodiment 3：
A kind of preparation method of low oil-containing health instant noodles, comprises the following steps：
(1) by 100 parts of wet gluten contents be 32% flour, 10 parts of glutinous rice flours, 0.5 portion of salt, 0.15 part of guar gum,
It is uniformly mixed, adds 35 parts of water and 0.15 part of soda ash stirring knead dough；Through curing, compound calendering, chopping shaping, boiling after knead dough
Normal process steps；
(2) noodles after boiling are subjected to vacuum freeze drying, noodles are first placed in cold at -35 DEG C by when vacuum freeze drying
Freeze 1, then at vacuum freeze drying 2h at -35 DEG C；
Noodles constant absorption is atomized hydrone after the completion of drying, its water content is reached 35%, then be placed in temperature as 35
DEG C, humidity places 3h in the environment of being 90%；Noodles are then carried out to frying at 120 DEG C, noodles are placed in centrifugation after frying
In machine, and centrifugation de-oiling is carried out under vacuum；The rotating speed of centrifugation de-oiling is 180r/min, centrifugation time 10min；Centrifugation
Vacuum during de-oiling is 3kPa.
(3) it is the noodles progress after centrifugation de-oiling is conventional air-cooled, instant noodles face block is obtained, adds seasoning bag, finished product packing.
Embodiment 4：
A kind of preparation method of low oil-containing health instant noodles, comprises the following steps：
(1) it is 28% flour, 13 parts of glutinous rice flours, 1 portion of salt, 0.3 part of guar gum by 100 parts of wet gluten contents, mixes
Close uniform, 35 parts of water of addition and 0.25 part of soda ash stirring knead dough；After knead dough through curing, compound calendering, chopping shaping, boiling it is normal
Advise process；
(2) noodles after boiling are subjected to vacuum freeze drying, noodles are first placed in cold at -35 DEG C by when vacuum freeze drying
Freeze 1.5, then at vacuum freeze drying 3h at -35 DEG C；
Noodles constant absorption is atomized hydrone after the completion of drying, its water content is reached 40%, then be placed in temperature as 38
DEG C, humidity places 2.5h in the environment of being 95%；Noodles then carry out to frying at 130 DEG C, it is fried after by noodles be placed in from
In scheming, and centrifugation de-oiling is carried out under vacuum；The rotating speed of centrifugation de-oiling is 200r/min, centrifugation time 12min；From
Vacuum during heart de-oiling is 1kPa.
(3) it is the noodles progress after centrifugation de-oiling is conventional air-cooled, instant noodles face block is obtained, adds seasoning bag, finished product packing.
Embodiment 5：
A kind of preparation method of low oil-containing health instant noodles, comprises the following steps：
(1) by 100 parts of wet gluten contents be 28% flour, 13 parts of glutinous rice flours, 1.1 portions of salt, 0.15 part of guar gum,
It is uniformly mixed, adds 33 parts of water and 0.25 part of soda ash stirring knead dough；Through curing, compound calendering, chopping shaping, boiling after knead dough
Normal process steps；
(2) noodles after boiling are subjected to vacuum freeze drying, noodles are first placed in cold at -32 DEG C by when vacuum freeze drying
Freeze 1.5, then at vacuum freeze drying 2h at -32 DEG C；
Noodles constant absorption is atomized hydrone after the completion of drying, its water content is reached 40%, then be placed in temperature as 40
DEG C, humidity places 3h in the environment of being 90%；Noodles are then carried out to frying at 120 DEG C, noodles are placed in centrifugation after frying
In machine, and centrifugation de-oiling is carried out under vacuum；The rotating speed of centrifugation de-oiling is 200r/min, centrifugation time 10min；Centrifugation
Vacuum during de-oiling is 2.5kPa.
(3) it is the noodles progress after centrifugation de-oiling is conventional air-cooled, instant noodles face block is obtained, adds seasoning bag, finished product packing.
Performance test：
By the instant noodles in 1-5 of the embodiment of the present invention with commercially available common fried instant noodle in oil content, water content, rehydration
Between on tested, specific test result is as shown in female's table 1：
1 instant noodles finished product standard of table
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those of ordinary skill in the art that：It still can be to foregoing each implementation
Technical solution described in example is modified, or carries out equivalent substitution to which part technical characteristic；And these modification or
Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical solution.
Claims (7)
1. a kind of preparation method of low oil-containing health instant noodles, it is characterised in that comprise the following steps：
(1) by 100 parts of flour, 8~13 parts of glutinous rice flours, 0.5~1.1 portion of salt, 0.15~0.3 part of guar gum, it is uniformly mixed,
Add 33~35 parts of water and 0.15~0.25 part of soda ash stirring knead dough；Through curing, compound calendering, chopping shaping, boiling after knead dough
Normal process steps；
(2) noodles after boiling are subjected to vacuum freeze drying, noodles constant absorption is atomized hydrone after the completion of dry, make it
Water content reaches 35~40%, then is placed in temperature as 35~40 DEG C, and humidity places 2~3h in the environment of being 90~100%；Then
Noodles are carried out to frying at 120~130 DEG C, are placed in a centrifuge noodles after fried, and centrifuged under vacuum
De-oiling；
(3) it is the noodles progress after centrifugation de-oiling is conventional air-cooled, instant noodles face block is obtained, adds seasoning bag, finished product packing.
2. the preparation method of low oil-containing health instant noodles according to claim 1, it is characterised in that in the step (1)
The wet gluten content of flour is 28~33%.
3. the preparation method of low oil-containing health instant noodles according to claim 1, it is characterised in that in the step (1)
By 100 parts of flour, 11 parts of glutinous rice flours, 0.9 portion of salt, 0.2 part of guar gum, it is uniformly mixed, adds 34.5 parts of water and 0.2 part pure
Alkali stirs knead dough.
4. the preparation method of low oil-containing health instant noodles according to claim 1, it is characterised in that in the step (2),
Vacuum freeze drying concretely comprises the following steps：First noodles are placed at -35~-30 DEG C and freeze 1~1.5, at -35~-30 DEG C
2~4h of vacuum freeze drying.
5. the preparation method of low oil-containing health instant noodles according to claim 1, it is characterised in that in the step (2)
The rotating speed of centrifugation de-oiling is 180~200r/min, and centrifugation time is 10~12min.
6. the preparation method of low oil-containing health instant noodles according to claim 1, it is characterised in that in the step (2)
Vacuum during centrifugation de-oiling is 1~3kPa.
A kind of 7. low oil-containing health instant noodles, it is characterised in that：It is prepared by right 1-6 any one of them preparation methods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711214508.1A CN107996991A (en) | 2017-11-28 | 2017-11-28 | A kind of preparation method of low oil-containing health instant noodles and its manufactured instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711214508.1A CN107996991A (en) | 2017-11-28 | 2017-11-28 | A kind of preparation method of low oil-containing health instant noodles and its manufactured instant noodles |
Publications (1)
| Publication Number | Publication Date |
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| CN107996991A true CN107996991A (en) | 2018-05-08 |
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ID=62054169
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711214508.1A Pending CN107996991A (en) | 2017-11-28 | 2017-11-28 | A kind of preparation method of low oil-containing health instant noodles and its manufactured instant noodles |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112772840A (en) * | 2019-11-11 | 2021-05-11 | 白象食品股份有限公司 | Non-toppling water-mixed noodles and preparation method thereof |
-
2017
- 2017-11-28 CN CN201711214508.1A patent/CN107996991A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112772840A (en) * | 2019-11-11 | 2021-05-11 | 白象食品股份有限公司 | Non-toppling water-mixed noodles and preparation method thereof |
| CN112772840B (en) * | 2019-11-11 | 2023-09-29 | 白象食品股份有限公司 | Non-pouring water mixed noodles and preparation method thereof |
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