CN108606251A - A kind of novel non-fried noodles production technology - Google Patents
A kind of novel non-fried noodles production technology Download PDFInfo
- Publication number
- CN108606251A CN108606251A CN201810352702.4A CN201810352702A CN108606251A CN 108606251 A CN108606251 A CN 108606251A CN 201810352702 A CN201810352702 A CN 201810352702A CN 108606251 A CN108606251 A CN 108606251A
- Authority
- CN
- China
- Prior art keywords
- drying
- production technology
- face
- novel non
- noodles
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
Abstract
Disclosed by the invention to belong to food processing technology field, specially a kind of novel non-fried noodles production technology, the novel non-fried noodles production technology includes the following steps：S1：Knead dough；S2：Compound calendering：It forms two face bands after corrugation rolls are rolled respectively in calender, then is compounded to form a face band；S3：Boiling：Boiling will be carried out in boiling case that face band in step S2 is put into, digestion time is 20 30 minutes；S4：Drying；S5：Cutter is molded；S6：Drying and packaging, a kind of novel non-fried noodles production technology that the invention proposes, it is molded, then dried using being cut off after whole face band boiling drying, such face body surface face moisture drying is not adhered by, products with adhesive no longer becomes the restrictive factor of device efficiency, the equipment speed of service and efficiency maximize, and realize that automation quantitatively falls bowl, reduce labor intensity, the humidity of noodles uniformly, unanimously, greatly promotes drying efficiency and product quality.
Description
Technical field
The present invention relates to food processing technology field, specially a kind of novel non-fried noodles production technology.
Background technology
Instant noodles are the current second largest industrialization staple foods, are only second to bread consumption figure.The instant noodles annual output in China is more than
41000000000 packets, are the first in the world production and marketing states.Instant noodles currently on the market can be divided into fried instant noodle and non-according to drying process
Fried instant noodle.Fried instant noodle rate of drying is fast, and gelatinization degree is high, internal porous, therefore rehydration is good.But since product contains
There is a large amount of grease, therefore storage is shorter, and human body took in many greases of sauce, had negative effect to nutrient health.In addition, by
When 135 DEG C of high temperature fryings, instant noodles face block nutritional ingredient partial loss is also easy to generate acrylamide etc. in frying course to people
The harmful substance of body.For face block when edible, the muddy soup of the easy broken strip of noodles, mouthfeel are poor.As nearly 2 years consumers are to " the battalion of food
The requirement of foster, safety, health " is higher and higher, and the demand for pursuing low fat healthy food is increasingly strong.So many producers are all long-pending
Pole is dedicated to the development and exploitation of non-fried instant noodle.Existing non-fried noodles production technology efficiency is low and bond difficult is to control
System, in order to avoid bonding, device rate matching is difficult, and velocity efficiency is all very low, and drying is uneven, causes quality irregular,
And labor intensity is big, for this purpose, it is proposed that a kind of novel non-fried noodles production technology.
Invention content
The purpose of the present invention is to provide a kind of novel non-fried noodles production technologies, to solve to propose in above-mentioned background technology
Existing non-fried noodles production technology efficiency it is low and bonding is difficult to control, in order to avoid bonding, device rate matching is difficult,
Velocity efficiency is all very low, and drying is uneven, causes quality irregular, and the problem that labor intensity is big.
To achieve the above object, the present invention provides the following technical solutions：A kind of novel non-fried noodles production technology, this is novel
Non-fried noodles production technology includes the following steps：
S1：Knead dough：By raw material and dispensing merging vacuum degree be 500-600 millimetress of mercury vacuum dough mixing machine in, carry out and
Face；
S2：Compound calendering：It forms two face bands after corrugation rolls are rolled respectively in calender, then is compounded to form a face
Band；
S3：Boiling：Boiling will be carried out in boiling case that face band in step S2 is put into, digestion time is 20-30 minutes；
S4：Drying：It is dried using the surface of air-heater opposite band, removes the moisture of face belt surface；
S5：Cutter is molded：Face band is cut into 2.5 millimeters of noodles by perpendicular cutter, is divided into noodles using row's device is divided
Four rows, crosscutting to fall box through left and right pendulum bucket to after quantitatively cutting off, realization automates and quantitatively falls bowl；
S6：Drying and packaging：Noodles are put into baking oven, whipping device is installed additional in baking oven front end, dough sheet is stirred, heat is assisted
Wind is dried, and noodles are cooled down and packed after the completion of drying.
Preferably, in the step S1, the stir speed (S.S.) of vacuum dough mixing machine is 400-600 revs/min, and mixing time is
60-80 minutes.
Preferably, the calendering thickness of face band is 0.8-1.0 millimeters in the step S2.
Preferably, the boiling temperature in the step S3 is 70-80 degrees Celsius.
Preferably, the drying time in the step S6 is 100-120 minutes, and drying temperature is 75-85 degrees Celsius.
Preferably, the water content of the noodles after the drying in the step S6 is not higher than 5%.
Compared with prior art, the beneficial effects of the invention are as follows：A kind of novel non-fried noodles that the invention proposes produce work
Skill is molded using being cut off after whole face band boiling drying, then dried, and such face body surface face moisture drying is not adhered by, products with adhesive
No longer become the restrictive factor of device efficiency, the equipment speed of service and efficiency maximize, and realize that automation quantitatively falls bowl, reduce
Labor intensity, the humidity of noodles uniformly, it is consistent, greatly promote drying efficiency and product quality.
Description of the drawings
Fig. 1 is production technological process of the present invention.
Specific implementation mode
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation describes, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Referring to Fig. 1, the present invention provides a kind of novel non-fried noodles production technology：
Embodiment 1
The novel non-fried noodles production technology includes the following steps：
S1：Knead dough：By raw material and dispensing merging vacuum degree be 500-600 millimetress of mercury vacuum dough mixing machine in, carry out and
The stir speed (S.S.) in face, vacuum dough mixing machine is 400 revs/min, and mixing time is 60 minutes；
S2：Compound calendering：It forms two face bands after corrugation rolls are rolled respectively in calender, then is compounded to form a face
The calendering thickness of band, face band is 0.8 millimeter；
S3：Boiling：Boiling will be carried out in boiling case that face band in step S2 is put into, digestion time is 20 minutes, boiling
Temperature is 70 degrees Celsius；
S4：Drying：It is dried using the surface of air-heater opposite band, removes the moisture of face belt surface；
S5：Cutter is molded：Face band is cut into 2.5 millimeters of noodles by perpendicular cutter, is divided into noodles using row's device is divided
Four rows, crosscutting to fall box through left and right pendulum bucket to after quantitatively cutting off, realization automates and quantitatively falls bowl；
S6：Drying and packaging：Noodles are put into baking oven, whipping device is installed additional in baking oven front end, dough sheet is stirred, heat is assisted
Wind is dried, and drying time is 100 minutes, and drying temperature is 75 degrees Celsius, and noodles are cooled down and packed after the completion of drying, drying
The water content of noodles afterwards is not higher than 5%.
Embodiment 2
The novel non-fried noodles production technology includes the following steps：
S1：Knead dough：By raw material and dispensing merging vacuum degree be 500-600 millimetress of mercury vacuum dough mixing machine in, carry out and
The stir speed (S.S.) in face, vacuum dough mixing machine is 600 revs/min, and mixing time is 80 minutes；
S2：Compound calendering：It forms two face bands after corrugation rolls are rolled respectively in calender, then is compounded to form a face
The calendering thickness of band, face band is 1.0 millimeters；
S3：Boiling：Boiling will be carried out in boiling case that face band in step S2 is put into, digestion time is 30 minutes, boiling
Temperature is 80 degrees Celsius；
S4：Drying：It is dried using the surface of air-heater opposite band, removes the moisture of face belt surface；
S5：Cutter is molded：Face band is cut into 2.5 millimeters of noodles by perpendicular cutter, is divided into noodles using row's device is divided
Four rows, crosscutting to fall box through left and right pendulum bucket to after quantitatively cutting off, realization automates and quantitatively falls bowl；
S6：Drying and packaging：Noodles are put into baking oven, whipping device is installed additional in baking oven front end, dough sheet is stirred, heat is assisted
Wind is dried, and drying time is 120 minutes, and drying temperature is 85 degrees Celsius, and noodles are cooled down and packed after the completion of drying, drying
The water content of noodles afterwards is not higher than 5%.
Embodiment 3
The novel non-fried noodles production technology includes the following steps：
S1：Knead dough：By raw material and dispensing merging vacuum degree be 500-600 millimetress of mercury vacuum dough mixing machine in, carry out and
The stir speed (S.S.) in face, vacuum dough mixing machine is 500 revs/min, and mixing time is 70 minutes；
S2：Compound calendering：It forms two face bands after corrugation rolls are rolled respectively in calender, then is compounded to form a face
The calendering thickness of band, face band is 0.9 millimeter；
S3：Boiling：Boiling will be carried out in boiling case that face band in step S2 is put into, digestion time is 25 minutes, boiling
Temperature is 75 degrees Celsius；
S4：Drying：It is dried using the surface of air-heater opposite band, removes the moisture of face belt surface；
S5：Cutter is molded：Face band is cut into 2.5 millimeters of noodles by perpendicular cutter, is divided into noodles using row's device is divided
Four rows, crosscutting to fall box through left and right pendulum bucket to after quantitatively cutting off, realization automates and quantitatively falls bowl；
S6：Drying and packaging：Noodles are put into baking oven, whipping device is installed additional in baking oven front end, dough sheet is stirred, heat is assisted
Wind is dried, and drying time is 110 minutes, and drying temperature is 80 degrees Celsius, and noodles are cooled down and packed after the completion of drying, drying
The water content of noodles afterwards is not higher than 5%.
In summary embodiment, highly preferred embodiment of the present invention are embodiment 3, which adopts
With molding is cut off after whole face band boiling drying, then dry, such face body surface face moisture drying is not adhered by, products with adhesive no longer at
For the restrictive factor of device efficiency, the equipment speed of service and efficiency maximize, and realize that automation quantitatively falls bowl, reduce labour
The humidity of intensity, noodles uniformly, unanimously greatly promotes drying efficiency and product quality.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of novel non-fried noodles production technology, it is characterised in that：The novel non-fried noodles production technology includes the following steps：
S1：Knead dough：It is to carry out knead dough in the vacuum dough mixing machine of 500-600 millimetress of mercury by raw material and dispensing merging vacuum degree；
S2：Compound calendering：It forms two face bands after corrugation rolls are rolled respectively in calender, then is compounded to form a face band；
S3：Boiling：Boiling will be carried out in boiling case that face band in step S2 is put into, digestion time is 20-30 minutes；
S4：Drying：It is dried using the surface of air-heater opposite band, removes the moisture of face belt surface；
S5：Cutter is molded：Face band is cut into 2.5 millimeters of noodles by perpendicular cutter, using dividing row's device that noodles are divided into four rows,
Crosscutting to fall box through left and right pendulum bucket to after quantitatively cutting off, realization automates and quantitatively falls bowl；
S6：Drying and packaging：Noodles are put into baking oven, whipping device is installed additional in baking oven front end, dough sheet is stirred, hot wind is assisted to dry
Dry, noodles are cooled down and are packed after the completion of drying.
2. a kind of novel non-fried noodles production technology according to claim 1, it is characterised in that：In the step S1, very
The stir speed (S.S.) of empty dough mixing machine is 400-600 revs/min, and mixing time is 60-80 minutes.
3. a kind of novel non-fried noodles production technology according to claim 1, it is characterised in that：Face band in the step S2
Calendering thickness be 0.8-1.0 millimeters.
4. a kind of novel non-fried noodles production technology according to claim 1, it is characterised in that：Steaming in the step S3
It is 70-80 degrees Celsius to boil temperature.
5. a kind of novel non-fried noodles production technology according to claim 1, it is characterised in that：Baking in the step S6
The dry time is 100-120 minutes, and drying temperature is 75-85 degrees Celsius.
6. a kind of novel non-fried noodles production technology according to claim 1, it is characterised in that：Baking in the step S6
The water content of noodles after dry is not higher than 5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810352702.4A CN108606251A (en) | 2018-04-19 | 2018-04-19 | A kind of novel non-fried noodles production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810352702.4A CN108606251A (en) | 2018-04-19 | 2018-04-19 | A kind of novel non-fried noodles production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108606251A true CN108606251A (en) | 2018-10-02 |
Family
ID=63660125
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810352702.4A Pending CN108606251A (en) | 2018-04-19 | 2018-04-19 | A kind of novel non-fried noodles production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108606251A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250427A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and its processing method |
| 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 |
| CN110250426A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of production method of non-fried instant noodle |
| CN110250424A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and preparation method thereof |
| CN110250425A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of production method of non-fried instant noodle |
| CN110250428A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of processing method of non-fried instant noodle |
| CN113558186A (en) * | 2021-08-03 | 2021-10-29 | 四川有你一面食品有限公司 | Anti-sticking handmade sun-dried noodles and preparation method thereof |
| CN113768087A (en) * | 2021-08-03 | 2021-12-10 | 统一企业(中国)投资有限公司昆山研究开发中心 | Non-fried noodles and processing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248851A (en) * | 2008-03-28 | 2008-08-27 | 黑龙江北大荒丰威食品有限公司 | Non-deep-fry selenium-rich instant noodles and preparing method thereof |
| CN201878714U (en) * | 2010-11-09 | 2011-06-29 | 广州市健力食品机械有限公司 | Novel production equipment for non-fried instant noodles |
| CN103141767A (en) * | 2013-04-02 | 2013-06-12 | 广东锦丰实业有限公司 | Non-fried instant noodles with low oil content and fried flavor and preparation method thereof |
| CN103385421A (en) * | 2013-06-20 | 2013-11-13 | 河南天一食品有限公司 | Non-fried instant noodle and production method thereof |
-
2018
- 2018-04-19 CN CN201810352702.4A patent/CN108606251A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248851A (en) * | 2008-03-28 | 2008-08-27 | 黑龙江北大荒丰威食品有限公司 | Non-deep-fry selenium-rich instant noodles and preparing method thereof |
| CN201878714U (en) * | 2010-11-09 | 2011-06-29 | 广州市健力食品机械有限公司 | Novel production equipment for non-fried instant noodles |
| CN103141767A (en) * | 2013-04-02 | 2013-06-12 | 广东锦丰实业有限公司 | Non-fried instant noodles with low oil content and fried flavor and preparation method thereof |
| CN103385421A (en) * | 2013-06-20 | 2013-11-13 | 河南天一食品有限公司 | Non-fried instant noodle and production method thereof |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250427A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and its processing method |
| 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 |
| CN110250426A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of production method of non-fried instant noodle |
| CN110250424A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and preparation method thereof |
| CN110250425A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of production method of non-fried instant noodle |
| CN110250428A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of processing method of non-fried instant noodle |
| CN113558186A (en) * | 2021-08-03 | 2021-10-29 | 四川有你一面食品有限公司 | Anti-sticking handmade sun-dried noodles and preparation method thereof |
| CN113768087A (en) * | 2021-08-03 | 2021-12-10 | 统一企业(中国)投资有限公司昆山研究开发中心 | Non-fried noodles and processing method thereof |
| CN113768087B (en) * | 2021-08-03 | 2022-08-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | Non-fried noodles and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108606251A (en) | A kind of novel non-fried noodles production technology | |
| CN103385421B (en) | non-fried instant noodle and production method thereof | |
| CN103315226A (en) | Deep-fry cereal instant noodles and preparation method thereof | |
| CN105380020A (en) | Non-frying-processing instant noodle process using aging and cooking method | |
| CN105212052A (en) | A kind of pumpkin vermicelli and preparation method thereof | |
| CN105639533A (en) | Potato flakes preparation technology | |
| CN108041133A (en) | A kind of preparation method of Spondias axillaris biscuit | |
| CN104509775A (en) | Processing method of corn vermicelli | |
| CN101744191A (en) | pumpkin vermicelli | |
| CN104705644B (en) | Potato nutritional rice and its manufacture method | |
| CN104336146A (en) | Processing method and formulation of food with edible mushroom powder as main raw material | |
| CN110495584A (en) | A kind of method that serialization prepares mango fruit cake | |
| CN104146213A (en) | Making method for nutrient noodles and noodle maker | |
| CN205830941U (en) | A kind of system of processing of noodles | |
| CN203233961U (en) | Noodle maker for preparing nutrient noodle | |
| CN109527401A (en) | The energy-efficient snow cake processing unit (plant) of one kind and method | |
| CN105230801B (en) | Eight treasures (choice ingredients of certain special dishes) dried bean curd production method | |
| CN103689702A (en) | Mushroom three-delicacy taste laver soup material processing method | |
| CN102871051A (en) | New processing equipment for fried instant noodles and processing technology thereof | |
| CN107484794A (en) | A kind of freezing flour-dough additive | |
| CN106343434A (en) | Instant noodles containing purple sweet potato | |
| CN102894169A (en) | Production method of corn cake roll | |
| CN103478196A (en) | Fried sesame slices and production method thereof | |
| CN103814989A (en) | High-dietary-fiber-content iodine-enriched biscuit | |
| CN103689700B (en) | A kind of processing method of green onion-shrimp taste laver soup base |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181002 |