CN108813351A - A kind of non-fried production method for squeezing out instant noodles of high-content potato - Google Patents
A kind of non-fried production method for squeezing out instant noodles of high-content potato Download PDFInfo
- Publication number
- CN108813351A CN108813351A CN201810746924.4A CN201810746924A CN108813351A CN 108813351 A CN108813351 A CN 108813351A CN 201810746924 A CN201810746924 A CN 201810746924A CN 108813351 A CN108813351 A CN 108813351A
- Authority
- CN
- China
- Prior art keywords
- instant noodles
- face
- production method
- mixed powder
- fried
- 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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
Abstract
The invention discloses a kind of non-fried production methods for squeezing out instant noodles of high-content potato, are made of the component of following mass ratio：Potato full-powder with 100 parts of wheat flour mixed powder, mass ratio 3:2~3:7,32 ~ 48 parts of pure water, 0.3 ~ 0.6 part of edible salt, 2 ~ 6 parts of vegetable oil, starch modifying agent；Production method includes mixing, vacuum and face, the awake face of low speed, the curing of level-one extrusion, second level extrusion molding, cooling cutting, boiling gelatinization, stage drying and is packed and stored.The beneficial effects of the invention are as follows：Solve that extrusion molding is difficult, easily muddy soup, the bottleneck problems such as adhesion drafting is serious, rehydration is poor, gelatinization degree is low and brewing time is long, and the nutritive value of the instant noodles is higher.
Description
Technical field
The invention belongs to food processing technology field, the non-fried life for squeezing out instant noodles of especially a kind of high-content potato
Production method.
Background technique
Potato also known as potato, potato, potato etc. belong to Solanaceae, are herbaceos perennials, originate in South America Peru
With the Andes of the states such as Bolivia, it is the fourth-largest main to be only second to wheat, rice, the world of corn at present for abundance
Cereal crops.Its nutritional ingredient needed rich in human bodies such as protein, carbohydrate, minerals, it is also raw containing all kinds of dimensions
Element, dietary fiber and polyphenol isoreactivity ingredient.In potato tubers about containing 0.2% fat, belong to low-fat food, horse
Protein content about 10%, close with protein content in wheat flour in bell potato dry matter, but is higher than the egg of rice and corn
White matter content, the nutritive value of potato are slightly better than traditional staple food raw material.
With the sustainable growth of population in the world and the continuous reduction of cultivated area, ensure that staple food supply has become world
The problem of facing is required, potato yield is high, nutritive value is abundant.China resident tradition staple food is noodles, steamed bun, rice
Deng, how by potato incorporate wherein, become current research hotspot, by taking potato noodles and steamed bun as an example, due to potato
Full powder is free of mucedin, it is difficult to assign dough distinctive viscoplasticity, cause it as the processing of traditional Flour product staple food raw material
Performance is poor.
CN107890019A discloses a kind of method that extrusion produces non-fried Potato Instant, the instant noodles by with
Lower quality is formed than component：Sodium alginate and water are according to 1:20 mixing stand salt and 0.3% compound phosphoric acid that 12h is added 2%
Salt mixes well flour, potato full-powder and Gluten, weighs mixed powder 100g, and production method includes：Stock and face,
Pressure surface chopping, immersion, boiling, drying, cooling, envelope save, which improves the characteristic that noodles boil, so that face
Binding force enhancing between group, it is suppressed that the water swelling speed of potato full-powder improves the mouthfeel of noodles, improves noodles
Flavor.
But existing potato full-powder and wheat flour are that raw material makes non-fried extrusion instant noodles, especially high-content Ma Ling
The full powder raw material of potato, generally existing extrusion molding is difficult, easily muddy soup, when adhesion drafting is serious, rehydration is poor, gelatinization degree is low and brews
Between the bottleneck problems such as long, cause potato full-powder additive amount be more than after 20% product edible quality be deteriorated.
Summary of the invention
It is an object of the invention to overcome extrusion molding it is difficult, easily muddy soup, adhesion drafting is serious, rehydration is poor, gelatinization degree is low
And the shortcomings that bottleneck problems such as brewing time length, provide a kind of high-content potato the non-fried production method for squeezing out instant noodles.
The purpose of the present invention is achieved through the following technical solutions：A kind of high-content potato is non-fried to squeeze out instant noodles
Production method, the non-fried extrusion instant noodles of the high-content potato are made of the component of following mass ratio：Potato full-powder
With 100 parts of wheat flour mixed powder, mass ratio 3:2~3:7,32~48 parts of pure water, 0.3~0.6 part of edible salt, plant
2~6 parts of oil；
It is characterized in that：The production method includes the following steps：
S1, mixing：Potato full-powder is uniformly mixed first to obtain mixed powder with wheat flour, secondly mixed powder adds with solid
Agent is added to be uniformly mixed；
S2, vacuum and face：The raw material mixed is squeezed into the progress of vacuum dough mixing machine and face, obtains dough；
The awake face of S3, low speed：Dough enters the awake face tank of low speed through vacuum dough mixing machine discharge port, passes through conveying after face of waking up and brings into
Enter feeder；
S4, level-one squeeze out curing：Dough enters primary extruder feed inlet through feeder discharge port, cures and squeezes out through level-one
Enter second level afterwards and squeezes out feed inlet；
S5, two pole extrusion moldings：Level-one squeezes out the dough after curing and enters mesh belt after second level squeezes out ripple forming；
S6, cooling, cutting：Strip flour cake is in mesh-belt conveying process through upper and lower cold front heavy rain to 40 DEG C hereinafter, cutter is cut into
The flour cake of regulatory specifications；
S7, boiling gelatinization：Flour cake is delivered to boiling case through conveyer belt and carries out vapour cooking；
S8, stage drying：Cooked flour cake is 40~80 DEG C in temperature, relatively after conveyer belt is sent to drying facility
In the environment of humidity≤60%, it is dry to carry out medium temperature air blast gradient；
S9, inner packing：Face block is subjected to independent packaging after the completion of drying；
S10, outer packing：By the packaging outside the face block and flavor pack progress of completing inner packing；
S11, warehousing finished products：The face block for completing outer packing and flavor pack are put in storage, it is non-fried crowded to obtain high-content potato
Instant noodles out.
Preferably, the mode that mixed powder is mixed with solid additive in the S1 is first to take and the quality such as solid additive
Mixed powder and solid additive be mixed to get additive mixed powder, be followed by taken as 10 times of additive mixed powder amount mixing
Powder is uniformly mixed with obtained additive mixed powder, is finally uniformly mixed remaining mixed powder with additive mixed powder spare.
Preferably, the operating condition of the S2 is to adjust 0.04~0.08MPa of vacuum degree under 20~30 DEG C of environment,
Revolving speed is 60~120r/min, 4~8min of vacuum and face.
Preferably, the S2 vacuum and vegetable oil and pure water is added toward mixed powder in front.
Preferably, the low speed of the S3 wakes up noodles part for 20-40r/min, and the face time of waking up is 6~12min.
Preferably, the S4 extrusion temperature is 100~120 DEG C, the screw speed frequency of primary extruder is 28~
36HZ。
Preferably, the extrusion temperature of the S5 is 40~80 DEG C, 32~40HZ of screw speed frequency of Secondary Extruder.
Preferably, the digestion time of the S7 is 4~8min, and boiling is until flour cake gelatinization degree >=90%.
Preferably, the drying mode of the S8 is 40~80 DEG C, gradient stage drying, relative humidity≤60%.
Preferably, the solid additive is edible salt and starch modifying agent, and the starch modifying agent is by following mass ratio
Group is grouped as：0.0001~0.0002 part of alpha-amylase (its enzyme activity is 70000u/mL), 1~4 part of wheat gluten, Artemisia Glue
0.004~0.012 part, 0.04~0.08 part of cycloheptaamylose.
The present invention has the following advantages that：
(1) additive amount of potato full-powder is increased to 30%~60% by the present invention, not only allows potato as a kind of good
Good traditional staple food grain substitute becomes a reality, and makes the non-fried nutrition for squeezing out instant noodles more abundant balanced；
(2) it is inhomogenous (when temperature is low to be directed to curing quality in the non-fried extrusion instant noodles extrusion process of high-content potato
Curing degree is inadequate, easy extruding when temperature is high, and part generates stomata) the problems such as, research biological enzyme technology improves noodles and cures product
Matter, it is final to determine that alpha-amylase additive amount is the 0.0001%-0.0002% of raw material powder gross mass, it can effectively solve high-content
Potato is non-fried to squeeze out the long problem of instant noodles brewing time.
(3) vacuum and surface technology are used, the mixing time of addition high-content potato full-powder noodles can be not only shortened, with
Production cost is reduced, the gap in dough can also be reduced, conventional and face mode is solved and prepares the non-fried base of high-content potato
The even problem of plinth instant noodles uneven color；
(4) by quality-improving technology, the gluten content of high-content potato dough is improved, reduces dough gluten network
Porosity improves the non-fried molding for squeezing out dough for instant noodles of high-content potato, improves the non-fried extrusion of high-content potato
The mouthfeel of instant noodles improves product quality, and every kind of component is non-fried for high-content potato in the starch modifying agent of compounding squeezes
The improvement of instant noodles quality is all played the role of vital out；
(5) non-fried extrusion fried instant noodle equipment uses PLC linkage control, while reducing artificial, can integrally adjust
Save production process technology parameter；
(6) frying technological process is not used in the non-fried production process for squeezing out instant noodles of high-content potato, and super without temperature
The process for crossing 120 DEG C avoids the risk that acrylamide generates in fried instant noodle, to ensure that high-content potato is non-oil
The fried safety for squeezing out instant noodles.
Detailed description of the invention
Fig. 1 is flow sheet of the invention.
Specific embodiment
It is of the invention to reach the technical means and efficacy that the beneficial purpose of scheduled invention is taken further to illustrate,
Below in conjunction with attached drawing and preferred embodiment, to specific embodiment, structure, feature and its effect applied according to the present invention, in detail
It describes in detail bright as after.In the following description, what different " embodiment " or " embodiment " referred to is not necessarily the same embodiment, this
Outside, special characteristic, structure or the feature in one or more embodiments can have any suitable form to combine：
As shown in Figure 1, a kind of non-fried production method for squeezing out instant noodles of high-content potato, the high-content Ma Ling
The non-fried extrusion instant noodles of potato are made of the component of following mass ratio：Potato full-powder with 100 parts of wheat flour mixed powder, matter
Amount is than being 3:2~3:7,32~48 parts of pure water, 0.0001~0.0002 part of alpha-amylase (its enzyme activity is 70000u/mL), food
With 0.3~0.6 part of salt, 2~6 parts of vegetable oil, 1~4 part of wheat gluten, 0.004~0.012 part of Artemisia Glue, cycloheptaamylose
0.04~0.08 part；
It is characterized in that：The production method includes the following steps：
S1, mixing：Potato full-powder is uniformly mixed first to obtain mixed powder with wheat flour, secondly mixed powder adds with solid
Agent is added to be uniformly mixed；
S2, vacuum and face：The raw material mixed is squeezed into the progress of vacuum dough mixing machine and face, obtains dough；
The awake face of S3, low speed：Dough enters the awake face tank of low speed through vacuum dough mixing machine discharge port, passes through conveying after face of waking up and brings into
Enter feeder；
S4, level-one squeeze out curing：Dough enters primary extruder feed inlet through feeder discharge port, cures and squeezes out through level-one
Enter second level afterwards and squeezes out feed inlet；
S5, two pole extrusion moldings：Level-one squeezes out the dough after curing and enters mesh belt after second level squeezes out ripple forming；
S6, cooling, cutting：Strip flour cake is in mesh-belt conveying process through upper and lower cold front heavy rain to 40 DEG C hereinafter, cutter is cut into
The flour cake of regulatory specifications；
S7, boiling gelatinization：Flour cake is delivered to boiling case through conveyer belt and carries out vapour cooking；
S8, stage drying：Cooked flour cake is 40~80 DEG C in temperature, relatively after conveyer belt is sent to drying facility
In the environment of humidity≤60%, it is dry to carry out medium temperature air blast gradient；
S9, inner packing：Face block is subjected to independent packaging after the completion of drying；
S10, outer packing：By the packaging outside the face block and flavor pack progress of completing inner packing；
S11, warehousing finished products：The face block for completing outer packing and flavor pack are put in storage, it is non-fried crowded to obtain high-content potato
Instant noodles out.
As optional embodiment, the mode that mixed powder is mixed with solid additive in the S1 is first to take and solid
The mixed powder and solid additive of the quality such as additive are mixed to get additive mixed powder, are followed by taken as additive mixed powder
The mixed powder of 10 times of amounts is uniformly mixed with obtained additive mixed powder, finally by remaining mixed powder and additive mixed powder
It is uniformly mixed spare.
As optional embodiment, the operating condition of the S2 is to adjust vacuum degree under 20~30 DEG C of environment
0.04~0.08MPa, revolving speed are 60~120r/min, 4~8min of vacuum and face.
As optional embodiment, the S2 vacuum and vegetable oil and pure water is added toward mixed powder in front.
As optional embodiment, the low speed of S3 noodles part of waking up is 20-40r/min, the face time of waking up is 6~
12min。
As optional embodiment, the S4 extrusion temperature is 100~120 DEG C, the screw speed of primary extruder
Frequency is 28~36HZ.
As optional embodiment, the extrusion temperature of the S5 is 40~80 DEG C, the screw speed of Secondary Extruder
32~40HZ of frequency.
As optional embodiment, the digestion time of the S7 is 4~8min, boiling until flour cake gelatinization degree >=
90%.
As optional embodiment, the drying mode of the S8 is 40~80 DEG C, gradient stage drying, relative humidity
≤ 60%.
As optional embodiment, the solid additive is edible salt and starch modifying agent, the starch modifying agent
It is grouped as by following mass ratio group：0.0001~0.0002 part of alpha-amylase (its enzyme activity is 70000u/mL), wheat gluten 1~
4 parts, 0.004~0.012 part of Artemisia Glue, 0.04~0.08 part of cycloheptaamylose.
Specific embodiment 1：Prepare the non-fried extrusion instant noodles that potato full-powder content is 40%
S1, mixing：Potato full-powder with 100 parts of wheat flour mixed powder, wherein the ratio of potato full-powder and wheat flour be
2:3,0.4 part of edible salt, 0.0001 part of alpha-amylase (its enzyme activity is 70000u/mL), 2 parts of wheat gluten, Artemisia Glue 0.006
Part, 0.05 part of cycloheptaamylose, potato full-powder and wheat flour are uniformly mixed and obtain mixed powder, next takes adds with solid
The mixed powder of the quality such as agent is uniformly mixed to obtain additive mixed powder with solid additive, is further taken as additive mixed powder
The mixed powder of 10 times of amounts is uniformly mixed with obtained additive mixed powder, finally by remaining mixed powder and additive mixed powder
It is uniformly mixed spare；
S2, vacuum and face：By the raw material mixed squeeze into vacuum dough mixing machine carry out and face before vegetable oil and pure is added
Water adjusts 0.04~0.08MPa of vacuum degree under 20~30 DEG C of environment, and vacuum dough mixing machine revolving speed is 60~120r/min, very
Dough is obtained after empty and 4~8min of face；
The awake face of S3, low speed：Dough enters low speed through vacuum dough mixing machine discharge port and wakes up face tank, is in low speed face tank revolving speed of waking up
Under conditions of 20-40r/min, the face time of waking up is 6~12min, passes through conveyer belt after face of waking up and enters feeder；
S4, level-one squeeze out curing：Dough enters primary extruder feed inlet, extrusion temperature 100 through feeder discharge port
~120 DEG C, the screw speed frequency of primary extruder is 28~36HZ, enters second level after level-one curing squeezes out and squeezes out charging
Mouthful；
S5, two pole extrusion moldings：The extrusion temperature of second level extrusion molding is 40~80 DEG C, screw speed frequency 32~
40HZ, dough enter mesh belt after second level squeezes out ripple forming；
S6, cooling, cutting：Strip flour cake is in mesh-belt conveying process through upper and lower cold front heavy rain to 40 DEG C hereinafter, cutter is cut into
The flour cake of regulatory specifications；
S7, boiling gelatinization：Flour cake is delivered to boiling case through conveyer belt and carries out vapour cooking, and digestion time is 4~8min, steams
It boils until flour cake gelatinization degree >=90%；
S8, stage drying：Cooked flour cake is 40~80 DEG C in temperature, relatively after conveyer belt is sent to drying facility
In the environment of humidity≤60%, it is dry to carry out medium temperature air blast gradient；
S9, inner packing：Face block is subjected to independent packaging after the completion of drying；
S10, outer packing：By the packaging outside the face block and flavor pack progress of completing inner packing；
S11, warehousing finished products：The face block for completing outer packing and flavor pack are put in storage, it is non-fried crowded to obtain high-content potato
Instant noodles out.
High-content potato (potato full-powder content is 40%) the non-fried extrusion processed by the processing method is convenient
Face is compared compared with carrying out texture characteristic with commercially available instant noodles (containing non-fried product) with sensory evaluation scores, as a result such as following table：
Non-fried instant noodle TPA comparative study result
Note：(1) sense organ evaluating meter of the present invention refers to GB/T 25005-2010《Organoleptic analysis's instant noodles sensory evaluation method》
It is revised；
(2) instant noodles sense organ comments hardness, viscosity, elasticity, chewiness, deadlocked property, cohesiveness and rehydration 7
Valence；
(3) evaluation group is formed by training to experienced person is tasted in advance by 5~8；
(4) it gives a mark respectively to sample by standards of grading, total score is every average value summation.
By upper table：Laboratory sample indices and commercial samples are consistent in each index of texture TPA, and feel
Official's scoring is higher than commercial samples, is primarily due to sample with potato fragrance, and nutritive value is relatively high, protein contains
Amount 9.43%, dietary fiber content 0.49%, fat content 1.85%.
Comparative example 1：Cancel addition starch modifying agent, does not add supplementary product starch modifying agent, other process is led with embodiment 1
During causing the non-fried extrusion instant noodles of prepared high-content potato and face is too loose, sticky, and extrusion forming is poor, noodles
Rough surface cannot prepare instant noodles, and the basic demand for meeting industrialized production is not achieved.
Comparative example 2：The starch modifying agent of compounding in embodiment 1 is replaced with starch modifying agent common on the market,
His condition with embodiment 1, the non-fried extrusion instant noodles of the high-content potato of identical production brew rehydration time need 8~
10min, 3~4min long compared with the instant noodles time prepared by embodiment 1, and muddy soup phenomenon is serious lead to brew loss late mentioning
Height, overall quality is not as good as product prepared by embodiment 1.
Comparative example 3：Vacuum and face ring section are changed to common and face, other conditions are with embodiment 1, and identical mixing time is not up to
It is in loose fine granularity to dough, has gap in dough, holding can be agglomerating, and gently rubbing can loosely restore, and section has layer
Secondary sense；After extension mixing time causes dough up to standard, extrusion forming instant noodles silk thickness is uneven, and sense organ is not as good as embodiment 2；
The non-fried extrusion instant noodles of prepared high-content potato, easily scaling-off in drying course, it is poor to brew rehydration, punching
Bubble has meat or fish soup phenomenon and chewiness is poor, and instant noodles uneven color is even, and quality is not as good as embodiment 1.
Comparative example 4：Cancel wheat gluten in starch modifying agent, i.e., does not add wheat gluten, Qi Tagong in starch modifying agent
Sequence causes during preparing high-content potato non-fried extrusion instant noodles, protein deficiency leads to face with embodiment 1
Muscle is difficult to be formed and face is loose, and extrusion forming effect is poor, and the basic demand for meeting industrialized production is not achieved.
Comparative example 5：Cancel Artemisia Glue in starch modifying agent, i.e., does not add Artemisia Glue in starch modifying agent, other process is same
Embodiment 1 causes during preparing high-content potato non-fried extrusion instant noodles, dough cohesiveness is insufficient and excessively
Loosely, extruding cannot form, and be easy to collapse forming flour cake, the basic demand for meeting industrialized production is not achieved.
Comparative example 6：Cancel the alpha-amylase in starch modifying agent, i.e., does not add alpha-amylase in starch modifying agent, other
Process causes during preparing high-content potato non-fried extrusion instant noodles, processing performance is low, noodles with embodiment 1
Gelatinization degree is uneven, raw material, puffing material etc. easily occurs and shows, and influences mouthfeel, color, elasticity and the quality of instant noodles, not as good as real
Apply example 1.
Comparative example 7：The low speed face of waking up is changed to face of commonly waking up, other processes cause preparing high-content Ma Ling with embodiment 1
During potato non-fried instant noodle, the gluten content of dough is reduced, and the porosity of dough gluten network improves, so that height contains
It is bad to measure the non-fried flour cake Forming Quality for squeezing out instant noodles of potato, influences the non-fried extrusion instant noodles of high-content potato
Mouthfeel, quality is not as good as embodiment 1.
Comparative example 8：Cycloheptaamylose in starch modifying agent, i.e., do not add β-ring in starch modifying agent in cancellation embodiment 1
Shape dextrin, other process cause during preparing high-content potato non-fried instant noodle, processing performance with embodiment 1
It reduces, the stability of dough reduces, and leads to instant noodles inferior quality produced.
Comparative example 9：Shortening or extend digestion time in 1 in embodiment is 4~8min, facilitates flour cake curing degree after shortening not
Enough, rehydration time extends, and muddy soup phenomenon is serious；Cake difficult forming, drafting phenomenon are serious below for extension.
Comparative example 10：Change in embodiment 1 40~80 DEG C in stage drying, in the environment of relative humidity≤60%, carries out
Medium temperature air blast gradient drying process causes flour cake drying effect and quality to reduce, and rehydration is deteriorated.
The above, only presently preferred embodiments of the present invention not do limitation in any form to the present invention.It is any ripe
Those skilled in the art is known, without departing from the scope of the technical proposal of the invention, all using technology contents described above
Many possible changes and modifications or equivalent example modified to equivalent change are made to technical solution of the present invention.Therefore,
Anything that does not depart from the technical scheme of the invention, any change made to the above embodiment of technology according to the present invention are repaired
Change, equivalent variations and modification, belongs to the protection scope of the technical program.
Claims (10)
1. a kind of non-fried production method for squeezing out instant noodles of high-content potato, the non-fried extrusion of high-content potato
Instant noodles are made of the component of following mass ratio：Potato full-powder with 100 parts of wheat flour mixed powder, mass ratio 3:2~3:7,
32 ~ 48 parts of pure water, 0.3 ~ 0.6 part of edible salt, 2 ~ 6 parts of vegetable oil, 1 ~ 4 part of starch modifying agent；
It is characterized in that：The production method includes the following steps：
S1, mixing：Potato full-powder is uniformly mixed first to obtain mixed powder with wheat flour, secondly mixed powder and solid additive
It is uniformly mixed；
S2, vacuum and face：The raw material mixed is squeezed into the progress of vacuum dough mixing machine and face, obtains dough；
The awake face of S3, low speed：Dough enters the awake face tank of low speed through vacuum dough mixing machine discharge port, is entered after face of waking up by conveyer belt and is fed
Material machine；
S4, level-one squeeze out curing：Dough enters primary extruder feed inlet through feeder discharge port, squeezes out through level-one curing laggard
Enter second level and squeezes out feed inlet；
S5, two pole extrusion moldings：Level-one squeezes out the dough after curing and enters mesh belt after second level squeezes out ripple forming；
S6, cooling, cutting：Strip flour cake is in mesh-belt conveying process through upper and lower cold front heavy rain to 40 DEG C hereinafter, cutter is cut into regulation
The flour cake of specification；
S7, boiling gelatinization：Flour cake is delivered to boiling case through conveyer belt and carries out vapour cooking；
S8, stage drying：Cooked flour cake is 40 ~ 80 DEG C in temperature after conveyer belt is sent to drying facility, relative humidity≤
In the environment of 60%, it is dry to carry out medium temperature air blast gradient；
S9, inner packing：Face block is subjected to independent packaging after the completion of drying；
S10, outer packing：By the packaging outside the face block and flavor pack progress of completing inner packing；
S11, warehousing finished products：The face block for completing outer packing and flavor pack are put in storage, the non-fried extrusion side of high-content potato is obtained
Just face.
2. a kind of non-fried production method for squeezing out instant noodles of high-content potato according to claim 1, feature exist
In：The mode that mixed powder is mixed with solid additive in the S1 is first to take and the mixed powder of the quality such as solid additive and solid
Body additives are mixed to get additive mixed powder, next is taken as the mixed powder of 10 times of additive mixed powder amounts and obtained additive
Mixed powder is uniformly mixed, and is finally uniformly mixed remaining mixed powder with additive mixed powder spare.
3. a kind of non-fried production method for squeezing out instant noodles of high-content potato according to claim 1, feature exist
In：The operating condition of the S2 is to adjust 0.04 ~ 0.08MPa of vacuum degree under 20 ~ 30 DEG C of environment, and revolving speed is 60 ~ 120r/
Min, 4 ~ 8min of vacuum and face.
4. a kind of non-fried production method for squeezing out instant noodles of high-content potato according to claim 1, feature exist
In：The S2 vacuum and vegetable oil and pure water is added toward mixed powder in front.
5. a kind of non-fried production method for squeezing out instant noodles of high-content potato according to claim 1, feature exist
In：The low speed of the S3 wakes up noodles part for 20-40r/min, and the face time of waking up is 6 ~ 12min.
6. a kind of non-fried production method for squeezing out instant noodles of high-content potato according to claim 1, feature exist
In：The S4 extrusion temperature is 100 ~ 120 DEG C, and the screw speed frequency of primary extruder is 28 ~ 36HZ.
7. a kind of non-fried production method for squeezing out instant noodles of high-content potato according to claim 1, feature exist
In：The extrusion temperature of the S5 is 40 ~ 80 DEG C, 32 ~ 40HZ of screw speed frequency of Secondary Extruder.
8. a kind of non-fried production method for squeezing out instant noodles of high-content potato according to claim 1, feature exist
In：The digestion time of the S7 is 4 ~ 8min, and boiling is until flour cake gelatinization degree >=90%.
9. a kind of non-fried production method for squeezing out instant noodles of high-content potato according to claim 1, feature exist
In：The drying mode of the S8 is 40 ~ 80 DEG C, gradient stage drying, relative humidity≤60%.
10. a kind of non-fried production method for squeezing out instant noodles of high-content potato according to claim 1, feature exist
In：The solid additive is edible salt and starch modifying agent, and the starch modifying agent is grouped as by following mass ratio group：α-shallow lake
0.0001 ~ 0.0002 part of powder enzyme (its enzyme activity is 70000u/mL), 1 ~ 4 part of wheat gluten, 0.004 ~ 0.012 part of Artemisia Glue, β-
0.04 ~ 0.08 part of cyclodextrine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810746924.4A CN108813351A (en) | 2018-07-09 | 2018-07-09 | A kind of non-fried production method for squeezing out instant noodles of high-content potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810746924.4A CN108813351A (en) | 2018-07-09 | 2018-07-09 | A kind of non-fried production method for squeezing out instant noodles of high-content potato |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108813351A true CN108813351A (en) | 2018-11-16 |
Family
ID=64136538
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810746924.4A Pending CN108813351A (en) | 2018-07-09 | 2018-07-09 | A kind of non-fried production method for squeezing out instant noodles of high-content potato |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108813351A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109363082A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of boiling instant noodle and preparation method thereof |
| CN110897086A (en) * | 2019-12-17 | 2020-03-24 | 张家界鲵城文化旅游有限公司 | Production method of giant salamander protein-containing instant noodles |
| CN111789225A (en) * | 2020-07-30 | 2020-10-20 | 四川东方主食产业技术研究院 | Low-GI non-fried extruded instant noodles and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178174A (en) * | 2011-05-11 | 2011-09-14 | 邹光友 | Method for producing non-fried sweet potato instant noodles by squeezing and pressing process |
| CN102326740A (en) * | 2011-08-05 | 2012-01-25 | 安徽燕之坊食品有限公司 | Non-fried coarse cereal instant noodles |
| 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 |
| CN103535617A (en) * | 2013-09-17 | 2014-01-29 | 安徽省信誉机械有限责任公司 | Fried-free instant noodle with low oil content |
| CN107890019A (en) * | 2017-11-28 | 2018-04-10 | 河西学院 | A kind of method that extrusion produces non-fried Potato Instant |
| CN111357920A (en) * | 2020-03-18 | 2020-07-03 | 四川省食品发酵工业研究设计院 | Low-GI instant rice noodles and preparation method thereof |
-
2018
- 2018-07-09 CN CN201810746924.4A patent/CN108813351A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178174A (en) * | 2011-05-11 | 2011-09-14 | 邹光友 | Method for producing non-fried sweet potato instant noodles by squeezing and pressing process |
| CN102326740A (en) * | 2011-08-05 | 2012-01-25 | 安徽燕之坊食品有限公司 | Non-fried coarse cereal instant noodles |
| 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 |
| CN103535617A (en) * | 2013-09-17 | 2014-01-29 | 安徽省信誉机械有限责任公司 | Fried-free instant noodle with low oil content |
| CN107890019A (en) * | 2017-11-28 | 2018-04-10 | 河西学院 | A kind of method that extrusion produces non-fried Potato Instant |
| CN111357920A (en) * | 2020-03-18 | 2020-07-03 | 四川省食品发酵工业研究设计院 | Low-GI instant rice noodles and preparation method thereof |
Non-Patent Citations (10)
| Title |
|---|
| JUYEON PARK等: "A comparison of food and nutrient intake between instant noodle consumers and non-instant noodle consumers in Korean adults", 《NUTRITION RESEARCH AND PRACTICE》 * |
| 何东平等: "《粮油食品》", 30 June 2014 * |
| 刘玉田主编: "《淀粉类食品新工艺与新配方》", 30 June 2002 * |
| 康建平等: "高含量马铃薯非油炸挤出方便面品质改良技术的研究", 《粮油食品科技》 * |
| 张鑫等: "马铃薯非油炸挤出方便面热风干燥特性及动力学研究", 《粮油食品科技》 * |
| 张钟等: "非油炸方便面的研制 ", 《粮油食品科技》 * |
| 朱维军等: "《粮食制品加工技术》", 31 July 2014 * |
| 杜连启主编: "《马铃薯食品加工技术》", 30 June 2007 * |
| 迟玉杰主编: "《食品添加剂》", 30 April 2013 * |
| 郑建仙主编: "《现代新型谷物食品开发》", 31 May 2003 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109363082A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of boiling instant noodle and preparation method thereof |
| CN110897086A (en) * | 2019-12-17 | 2020-03-24 | 张家界鲵城文化旅游有限公司 | Production method of giant salamander protein-containing instant noodles |
| CN111789225A (en) * | 2020-07-30 | 2020-10-20 | 四川东方主食产业技术研究院 | Low-GI non-fried extruded instant noodles and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102178174B (en) | A kind of method of extrusion production non-fried sweet potato instant noodle | |
| CN101380071B (en) | No-fry highland barley instant noodles and production method thereof | |
| CN104621465A (en) | Nutritional flour containing apples and corns, and preparation method of nutritional flour | |
| CN108740757A (en) | A kind of barley nutritional coarse cereals instant noodle and its processing method | |
| CN104304988A (en) | Wholewheat quick-cooking noodles and processing method thereof | |
| CN108813351A (en) | A kind of non-fried production method for squeezing out instant noodles of high-content potato | |
| CN104664012A (en) | Potato caramel treats and preparing method thereof | |
| CN103190565B (en) | Method for preparing rice steamed bread | |
| CN105249178A (en) | Broad bean protein meat and preparation method thereof | |
| CN104855786A (en) | Regeneration porridge rice and processing technology thereof | |
| CN104621505A (en) | Sweet apple and corn nutrient noodle and preparation method thereof | |
| CN107125717B (en) | Alum-free sweet potato bean jelly and preparation method thereof | |
| CN106307043A (en) | Processing formula and manufacture method of exogenous water free potato noodles | |
| KR100924752B1 (en) | Rice noodles adding chinese yam and Preparation method thereof | |
| CN105747106A (en) | Preparation method of nutritious instant noodles | |
| KR20170049126A (en) | Manufacturing method of glutinous barley ramen containing allium hookeri | |
| CN107645911A (en) | Noodles and noodle dough containing microalgae powder | |
| CN101991050A (en) | Rice noodles with stuffing and processing method thereof | |
| CN104621463A (en) | Nutrient noodles with tomatoes and corns and preparation method of nutrient noodle | |
| CN104171929A (en) | Pure corn flour fine dried noodles convenient to eat | |
| CN104207029B (en) | Wear type fried-popping food and preparation method thereof | |
| CN112262978A (en) | Vermicelli and preparation method thereof | |
| CN107874110B (en) | Cassava rice and preparation method thereof | |
| CN112021510A (en) | Low-GI instant rice noodles containing high-resistance starch and preparation method thereof | |
| CN104621466A (en) | Carrot and corn nutrient noodle and preparation method thereof |
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 |
Application publication date: 20181116 |
|
| RJ01 | Rejection of invention patent application after publication |