CN108041445A - A kind of processing technology of quick frozen noodle - Google Patents
A kind of processing technology of quick frozen noodle Download PDFInfo
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- CN108041445A CN108041445A CN201711210097.9A CN201711210097A CN108041445A CN 108041445 A CN108041445 A CN 108041445A CN 201711210097 A CN201711210097 A CN 201711210097A CN 108041445 A CN108041445 A CN 108041445A
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- 235000010610 frozen noodles Nutrition 0.000 title claims abstract description 30
- 238000012545 processing Methods 0.000 title claims abstract description 29
- 238000005516 engineering process Methods 0.000 title claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 23
- 239000000654 additive Substances 0.000 claims abstract description 21
- 230000000996 additive effect Effects 0.000 claims abstract description 21
- 230000008569 process Effects 0.000 claims abstract description 19
- 230000035800 maturation Effects 0.000 claims abstract description 11
- 238000004381 surface treatment Methods 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 19
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 16
- 235000012149 noodles Nutrition 0.000 claims description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 240000008042 Zea mays Species 0.000 claims description 14
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 14
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 14
- 235000005822 corn Nutrition 0.000 claims description 14
- 102000035118 modified proteins Human genes 0.000 claims description 13
- 108091005573 modified proteins Proteins 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 13
- 229920002472 Starch Polymers 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 235000010980 cellulose Nutrition 0.000 claims description 8
- 229920002678 cellulose Polymers 0.000 claims description 8
- 235000011187 glycerol Nutrition 0.000 claims description 8
- 108010068370 Glutens Proteins 0.000 claims description 7
- 235000010443 alginic acid Nutrition 0.000 claims description 7
- 229920000615 alginic acid Polymers 0.000 claims description 7
- 235000021312 gluten Nutrition 0.000 claims description 7
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 7
- 235000012424 soybean oil Nutrition 0.000 claims description 7
- 239000003549 soybean oil Substances 0.000 claims description 7
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 7
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 239000003643 water by type Substances 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 5
- 230000006872 improvement Effects 0.000 abstract description 3
- 230000001681 protective effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 12
- 239000004615 ingredient Substances 0.000 description 9
- 235000013305 food Nutrition 0.000 description 6
- 230000010355 oscillation Effects 0.000 description 4
- 239000001913 cellulose Substances 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 229920002494 Zein Polymers 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000005019 zein Substances 0.000 description 2
- 229940093612 zein Drugs 0.000 description 2
- -1 Acyl sodium lactate Chemical compound 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical class OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 1
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 238000010129 solution processing Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of processing technologys of quick frozen noodle, include the following steps：（1）Flour additive preparation,（2）With surface treatment,（3）Segment processing,（4）Maturation process,（5）Fast frozen.The present invention has carried out the processing technology of quick frozen noodle special improvement processing, effectively improves the overall quality of quick frozen noodle, improves its mouthfeel, cooking property etc., extends its freezen protective time limit, the great market competitiveness and economic benefit.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of processing technology of quick frozen noodle.
Background technology
With the raising of living standards of the people, freezing chain popularization in market is improved and the variation of dietary structure, and people are to food
Requirement there has also been significant changes.Nutrition, easily and efficiently diet have become the target pursued for people, and quick-frozen food exactly exists
It comes into being and flourishes under this requirement.At present, fast freezing food industry has become in food industry and develops most
Fast new industry.Quick frozen noodle is one kind in quick-frozen food, meets the eating requirements for liking face trencherman.It is and existing commercially available
Most quick frozen noodles there is preserve, cooking quality is bad the problem of, cause the problems such as mouthfeel is poor, competitiveness declines, into
And affect the economic benefit of production and processing.
The content of the invention
The purpose of the present invention is being directed to the problem of existing, a kind of processing technology of quick frozen noodle is provided.
The present invention is achieved by the following technical solutions：
A kind of processing technology of quick frozen noodle, includes the following steps：
（1）Flour additive is prepared：
A. it is spare to weigh following substance by corresponding parts by weight：25 ~ 30 portions of soybean oils, 5 ~ 10 parts of glycerine, 2 ~ 4 parts of Glutens, 1 ~ 3 part
Algin, 1 ~ 2 part of stearoyl lactate, 2 ~ 5 parts of starch phosphate sodium, 1 ~ 2 part of sodium tripolyphosphate, 3 ~ 5 parts of bacteria celluloses, 4 ~
6 parts of modified proteins, 55 ~ 60 parts of deionized waters；
B. the operation a all the components weighed are put into agitator tank jointly, the temperature that heating is kept stirring in tank is 60 ~ 65
DEG C, be stirred continuously after 40 ~ 45min of processing take out flour additive is spare；
（2）And surface treatment：
By step（1）The same flour of flour additive of gained, pure water, salt are according to weight ratio 1 ~ 1.5：140~150：50~55：
1 ~ 2 is mixed, and is then placed in progress and surface treatment in dough mixing machine, is after finishing taken out the dough of gained, after covering preservative film
It is spare after awake 20 ~ 30min of face；
（3）Segment is handled：
By step（2）The dough of gained be put into flour stranding machine rolled, after segment noodles it is spare；
（4）Maturation process：
By step（3）The noodles of gained, which are put into, carries out maturation process in the pot for filling boiling water, pull out after finishing after draining away the water
It is spare；
（5）Fast frozen：
By step（4）The noodles of gained, which are put into instant freezer, carries out fast frozen, gets product quick frozen noodle after finishing.
Further, step（1）The modified protein described in a is operated as modified corn alcohol albumen, its preparation method is specific
It is：It is in 60% ethanol solution by the volume fraction that corn flour is added to 7 ~ 9 times of its gross mass, is subsequently placed in oscillator, adds
It is 60 ~ 65 DEG C that heat, which keeps the temperature in oscillator, is filtered after 1 ~ 2h of oscillation treatment, then carries out filtrate with modified solution
It saltouts processing, it is 75 ~ 80 DEG C during which to control the temperature saltoutd, and stands 1 ~ 1.5h after finishing, finally carries out centrifugal drying and changes to obtain the final product
Property zein.
Further, each ingredient and its corresponding weight percent are in the modified solution：0.5 ~ 0.8% acetic acid, 1 ~ 1.5%
Citric acid, 0.8 ~ 1.2% sodium chloride, surplus are water；The dosage of the modified solution is 1 ~ 1.5 times of filtrate total volume.
Further, step（1）The speed of agitator for operating the stir process described in b is 1400 ~ 1500 revs/min.
Further, step（5）Described in fast frozen temperature control for -20 ~ -25 DEG C.
The present invention has carried out the processing technology of quick frozen noodle special improvement processing, to face especially in preparation process
The flour additive solely matched somebody with somebody is with the addition of in powder, is also useful for improving the additive of flower characters in the market, but its proportioning is unreasonable,
Cause the promotion effect for flower characters unsatisfactory, in flour additive produced by the present invention containing soybean oil, glycerine,
Gluten, algin, stearoyl lactate, starch phosphate sodium, sodium tripolyphosphate, bacteria cellulose, modified protein ingredient,
Middle soybean oil and glycerine can weaken the aging of starch, improve the overall appearance condition of quick frozen noodle, the institutional framework inside stabilization,
Gluten, the collaboration of algin ingredient enhance the stability of flour low temperature, improve whole resistance to boiling, mechanical strength etc., firmly
Acyl sodium lactate, starch phosphate sodium, sodium tripolyphosphate ingredient cooperate with the crosslinking promoted between the macromolecule components such as starch, are promoted
Whole hardness, chewy texture mouthfeel etc., bacteria cellulose can promote the cross-link intensity between starch, improve whole mechanical quality,
Modified protein can enhance the adhesion characteristic between starch molecule, and can change the component and structure of macromolecular chain, when reducing freezing
The speed of growth of crystal, improves ice crystal structure, improves resistance to jelly and recovery capability.
The present invention has the following advantages compared with prior art：
The present invention has carried out the processing technology of quick frozen noodle special improvement processing, effectively improves the whole product of quick frozen noodle
Matter improves its mouthfeel, cooking property etc., extends its freezen protective time limit, the great market competitiveness and economic benefit.
Specific embodiment
Embodiment 1
A kind of processing technology of quick frozen noodle, includes the following steps：
（1）Flour additive is prepared：
A. it is spare to weigh following substance by corresponding parts by weight：25 portions of soybean oils, 5 parts of glycerine, 2 parts of Glutens, 1 part of algin, 1 part
Stearoyl lactate, 2 parts of starch phosphate sodium, 1 part of sodium tripolyphosphate, 3 parts of bacteria celluloses, 4 parts of modified proteins, 55 parts go from
Sub- water；
B. the operation a all the components weighed are put into agitator tank jointly, heating is kept stirring the temperature in tank as 60 DEG C, no
Taken out after disconnected stir process 40min flour additive is spare；
（2）And surface treatment：
By step（1）The same flour of flour additive of gained, pure water, salt are according to weight ratio 1：140：50：1 is mixed,
Progress and surface treatment in dough mixing machine are then placed in, after finishing takes out the dough of gained, covers awake face 20min standby after preservative film
With；
（3）Segment is handled：
By step（2）The dough of gained be put into flour stranding machine rolled, after segment noodles it is spare；
（4）Maturation process：
By step（3）The noodles of gained, which are put into, carries out maturation process in the pot for filling boiling water, pull out after finishing after draining away the water
It is spare；
（5）Fast frozen：
By step（4）The noodles of gained, which are put into instant freezer, carries out fast frozen, gets product quick frozen noodle after finishing.
Further, step（1）The modified protein described in a is operated as modified corn alcohol albumen, its preparation method is specific
It is：It is in 60% ethanol solution by the volume fraction that corn flour is added to 7 times of its gross mass, is subsequently placed in oscillator, heats
It is 60 DEG C to keep the temperature in oscillator, is filtered after oscillation treatment 1h, filtrate then is carried out place of saltouing with modified solution
Reason, it is 75 DEG C during which to control the temperature saltoutd, and stands 1h after finishing, finally carries out centrifugal drying up to modified corn alcohol albumen.
Further, each ingredient and its corresponding weight percent are in the modified solution：0.5% acetic acid, 1% citric acid,
0.8% sodium chloride, surplus are water；The dosage of the modified solution is 1 times of filtrate total volume.
Further, step（1）The speed of agitator for operating the stir process described in b is 1400 revs/min.
Further, step（5）Described in fast frozen temperature control for -20 DEG C.
Embodiment 2
A kind of processing technology of quick frozen noodle, includes the following steps：
（1）Flour additive is prepared：
A. it is spare to weigh following substance by corresponding parts by weight：28 portions of soybean oils, 8 parts of glycerine, 3 parts of Glutens, 2 parts of algins, 1.5
Part stearoyl lactate, 4 parts of starch phosphate sodium, 1.5 parts of sodium tripolyphosphates, 4 parts of bacteria celluloses, 5 parts of modified proteins, 58 parts
Deionized water；
B. the operation a all the components weighed are put into agitator tank jointly, heating is kept stirring the temperature in tank as 63 DEG C, no
Taken out after disconnected stir process 43min flour additive is spare；
（2）And surface treatment：
By step（1）The same flour of flour additive of gained, pure water, salt are according to weight ratio 1.2：145：53：1.6 are mixed
It closes, is then placed in progress and surface treatment in dough mixing machine, after finishing takes out the dough of gained, cover awake face 25min after preservative film
It is spare afterwards；
（3）Segment is handled：
By step（2）The dough of gained be put into flour stranding machine rolled, after segment noodles it is spare；
（4）Maturation process：
By step（3）The noodles of gained, which are put into, carries out maturation process in the pot for filling boiling water, pull out after finishing after draining away the water
It is spare；
（5）Fast frozen：
By step（4）The noodles of gained, which are put into instant freezer, carries out fast frozen, gets product quick frozen noodle after finishing.
Further, step（1）The modified protein described in a is operated as modified corn alcohol albumen, its preparation method is specific
It is：It is in 60% ethanol solution by the volume fraction that corn flour is added to 8 times of its gross mass, is subsequently placed in oscillator, heats
It is 63 DEG C to keep the temperature in oscillator, is filtered after oscillation treatment 1.5h, then filtrate is saltoutd with modified solution
Processing, it is 78 DEG C during which to control the temperature saltoutd, and stands 1.2h after finishing, finally carries out centrifugal drying up to modified corn alcohol egg
In vain.
Further, each ingredient and its corresponding weight percent are in the modified solution：0.7% acetic acid, 1.2% lemon
Acid, 1% sodium chloride, surplus is water；The dosage of the modified solution is 1.2 times of filtrate total volume.
Further, step（1）The speed of agitator for operating the stir process described in b is 1450 revs/min.
Further, step（5）Described in fast frozen temperature control for -23 DEG C.
Embodiment 3
A kind of processing technology of quick frozen noodle, includes the following steps：
（1）Flour additive is prepared：
A. it is spare to weigh following substance by corresponding parts by weight：30 portions of soybean oils, 10 parts of glycerine, 4 parts of Glutens, 3 parts of algins, 2
Part stearoyl lactate, 5 parts of starch phosphate sodium, 2 parts of sodium tripolyphosphates, 5 parts of bacteria celluloses, 6 parts of modified proteins, 60 parts go
Ionized water；
B. the operation a all the components weighed are put into agitator tank jointly, heating is kept stirring the temperature in tank as 65 DEG C, no
Taken out after disconnected stir process 45min flour additive is spare；
（2）And surface treatment：
By step（1）The same flour of flour additive of gained, pure water, salt are according to weight ratio 1.5：150： 55：2 are mixed
It closes, is then placed in progress and surface treatment in dough mixing machine, after finishing takes out the dough of gained, cover awake face 30min after preservative film
It is spare afterwards；
（3）Segment is handled：
By step（2）The dough of gained be put into flour stranding machine rolled, after segment noodles it is spare；
（4）Maturation process：
By step（3）The noodles of gained, which are put into, carries out maturation process in the pot for filling boiling water, pull out after finishing after draining away the water
It is spare；
（5）Fast frozen：
By step（4）The noodles of gained, which are put into instant freezer, carries out fast frozen, gets product quick frozen noodle after finishing.
Further, step（1）The modified protein described in a is operated as modified corn alcohol albumen, its preparation method is specific
It is：It is in 60% ethanol solution by the volume fraction that corn flour is added to 9 times of its gross mass, is subsequently placed in oscillator, heats
It is 65 DEG C to keep the temperature in oscillator, is filtered after oscillation treatment 2h, filtrate then is carried out place of saltouing with modified solution
Reason, it is 80 DEG C during which to control the temperature saltoutd, and stands 1.5h after finishing, finally carries out centrifugal drying up to modified corn alcohol egg
In vain.
Further, each ingredient and its corresponding weight percent are in the modified solution：0.8% acetic acid, 1.5% lemon
Acid, 1.2% sodium chloride, surplus is water；The dosage of the modified solution is 1.5 times of filtrate total volume.
Further, step（1）The speed of agitator for operating the stir process described in b is 1500 revs/min.
Further, step（5）Described in fast frozen temperature control for -25 DEG C.
Comparative example 1
This comparative example 1 compared with Example 2, with etc. mass parts zein substituting modification albumen, side in addition
Method step all same.
Comparative example 2
This comparative example 2 compared with Example 2, eliminates bacteria cellulose ingredient, method and step all same in addition.
Comparative example 3
This comparative example 3 compared with Example 2, eliminates modified protein ingredient, method and step all same in addition.
Control group
Existing quick frozen noodle processing technology, wherein commercially available additive is with the addition of in flour, specifically by following parts by weight
Material composition：35 parts of vegetable oil, 18 parts of glycerine, 4 parts of glycerin monostearates, 2 parts of lactalbumins, 1.5 parts of Arabic gums, 1
Part propylene glycol alginate, 10 parts of pre-gelatinized starches, 50 parts of deionized waters；Addition weight percent of the additive in flour
Than for 1%.
In order to compare effect of the present invention, to above-described embodiment 2, comparative example 1, comparative example 2, comparative example 3,
Quick frozen noodle made from control group carries out performance Quality Detection, and specific correction data is as shown in table 1 below：
Table 1
| Cooking loss rate（%） | Drawing force（g） | Chewiness（g） | |
| Embodiment 2 | 3.1 | 33.6 | 586.2 |
| Comparative example 1 | 4.0 | 31.2 | 561.8 |
| Comparative example 2 | 5.9 | 27.0 | 541.4 |
| Comparative example 3 | 6.2 | 26.6 | 535.6 |
| Control group | 6.8 | 25.7 | 524.7 |
Note：Cooking loss rate, drawing force, chewiness described in upper table 1 are the qualities after each noodles boiling of measurement, wherein steaming
The condition boiled is to be put into boiling water to boil to pull out after 10min to measure.
The integrated quality of quick frozen noodle made from the method for the present invention is preferable it can be seen from upper table 1, has production well
Benefit and promotional value.
Claims (5)
1. a kind of processing technology of quick frozen noodle, which is characterized in that include the following steps：
（1）Flour additive is prepared：
A. it is spare to weigh following substance by corresponding parts by weight：25 ~ 30 portions of soybean oils, 5 ~ 10 parts of glycerine, 2 ~ 4 parts of Glutens, 1 ~ 3 part
Algin, 1 ~ 2 part of stearoyl lactate, 2 ~ 5 parts of starch phosphate sodium, 1 ~ 2 part of sodium tripolyphosphate, 3 ~ 5 parts of bacteria celluloses, 4 ~
6 parts of modified proteins, 55 ~ 60 parts of deionized waters；
B. the operation a all the components weighed are put into agitator tank jointly, the temperature that heating is kept stirring in tank is 60 ~ 65
DEG C, be stirred continuously after 40 ~ 45min of processing take out flour additive is spare；
（2）And surface treatment：
By step（1）The same flour of flour additive of gained, pure water, salt are according to weight ratio 1 ~ 1.5：140~150：50~55：
1 ~ 2 is mixed, and is then placed in progress and surface treatment in dough mixing machine, is after finishing taken out the dough of gained, after covering preservative film
It is spare after awake 20 ~ 30min of face；
（3）Segment is handled：
By step（2）The dough of gained be put into flour stranding machine rolled, after segment noodles it is spare；
（4）Maturation process：
By step（3）The noodles of gained, which are put into, carries out maturation process in the pot for filling boiling water, pull out after finishing after draining away the water
It is spare；
（5）Fast frozen：
By step（4）The noodles of gained, which are put into instant freezer, carries out fast frozen, gets product quick frozen noodle after finishing.
A kind of 2. processing technology of quick frozen noodle according to claim 1, which is characterized in that step（1）It operates described in a
Modified protein for modified corn alcohol albumen, its preparation method is specifically：Corn flour is added to the volume of 7 ~ 9 times of its gross mass
Fraction is in 60% ethanol solution, is subsequently placed in oscillator, and heating keeps the temperature in oscillator as 60 ~ 65 DEG C, at vibration
It is filtered after 1 ~ 2h of reason, filtrate is then subjected to processing of saltouing with modified solution, it is 75 ~ 80 during which to control the temperature saltoutd
DEG C, 1 ~ 1.5h is stood after finishing, finally carries out centrifugal drying up to modified corn alcohol albumen.
3. a kind of processing technology of quick frozen noodle according to claim 2, which is characterized in that in the modified solution respectively into
Divide and its corresponding weight percent is：0.5 ~ 0.8% acetic acid, 1 ~ 1.5% citric acid, 0.8 ~ 1.2% sodium chloride, surplus are water；It is described
The dosage of modified solution is 1 ~ 1.5 times of filtrate total volume.
A kind of 4. processing technology of quick frozen noodle according to claim 1, which is characterized in that step（1）It operates described in b
Stir process speed of agitator be 1400 ~ 1500 revs/min.
A kind of 5. processing technology of quick frozen noodle according to claim 1, which is characterized in that step（5）Described in speed
The temperature control for freezing processing is -20 ~ -25 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711210097.9A CN108041445A (en) | 2017-11-28 | 2017-11-28 | A kind of processing technology of quick frozen noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711210097.9A CN108041445A (en) | 2017-11-28 | 2017-11-28 | A kind of processing technology of quick frozen noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108041445A true CN108041445A (en) | 2018-05-18 |
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| CN108925816A (en) * | 2018-07-27 | 2018-12-04 | 想念食品股份有限公司 | Noodles antioxidant and preparation method, noodles and production method |
| CN111000142A (en) * | 2019-11-07 | 2020-04-14 | 吕甫胜 | Method for making prepackaged noodles |
| CN111657434A (en) * | 2019-03-06 | 2020-09-15 | 漳州童世界食品有限公司 | Instant nutritional freeze-dried noodles and preparation method thereof |
| CN112515099A (en) * | 2019-09-18 | 2021-03-19 | 钟春燕 | Method for processing instant noodles at low temperature |
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Application publication date: 20180518 |