CN109006937A - A kind of non-fried instant noodle skin and its extruding, high temperature puffing production technology - Google Patents
A kind of non-fried instant noodle skin and its extruding, high temperature puffing production technology Download PDFInfo
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- CN109006937A CN109006937A CN201810729823.6A CN201810729823A CN109006937A CN 109006937 A CN109006937 A CN 109006937A CN 201810729823 A CN201810729823 A CN 201810729823A CN 109006937 A CN109006937 A CN 109006937A
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- China
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- instant noodle
- fried instant
- extruding
- musculus cutaneus
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of non-fried instant noodle skin and its high temperature, extrusion production technology, it includes the raw material of following parts by weight: 20 parts of flour, 0.08 part of potato starch, 0.1 part of tanimoto powder, 0.08 part of salt, 0.03 part of vegetable oil, and 6 parts of clear water.The present invention uses the high-temperature technology of 200-230 degree, guarantees that musculus cutaneus is ripe, and there is the bubble of grain of rice size in the micro- yellow, outlet of the musculus cutaneus of extrusion, and the chewiness and smoothness of flour cake are improved using extrusion process, increases mouthfeel using swelling production technology and improves the rehydration of flour cake.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of non-fried convenient flour sheets and its its squeeze, high temperature it is swollen
Metaplasia production. art.
Background technique
As the improvement of people's living standards, the variation of dietary structure, the fat and heat in food are excessive, especially oily
Fried instant noodles, fried instant noodle are a kind of high-fat, instant food of high heat, student and allegro work group, in order to
Convenient, large amounts of food fried instant noodle, in this case, people just propose the concept of non-fried instant noodle, and industry is huge
Head Chef Kang, uniformly, white elephant, Hua Longdeng giant company, put into a large amount of fund and researched and developed, never succeeded, mainly
Reason is the rehydration (and water imbibition of flour cake) of flour cake and chewiness is contradictory, that is to say, that rehydration (and flour cake
Water imbibition) good flour cake, chewiness is bad, without bite；If chewiness improves, there is a bite, and rehydration (and flour cake
Water imbibition) it is bad.This contradiction annoyings always entire industry, is not able to satisfy people and wants to the fast food flour cake of quick health
It asks, it would be highly desirable to solve this industry issue.
Summary of the invention
The present invention is based in the jejune situation of non-fried instant noodle technology, flour cake rehydration is good, the chewiness of flour cake and stings
With regard to poor, noodle soup just mixes strength；The chewy and bite of flour cake are good, just will appear that rehydration is poor, and flour cake is steeped not open.By using bean product
Extruder repeatedly, repetition test, through high temperature, extruding, squeeze improve flour cake chewiness problem, finally develop non-fried instant noodle
Skin and preparation method thereof.
The present invention realizes that technical solution used by above-mentioned purpose is:
A kind of non-fried instant noodle skin, it includes the raw material of following parts by weight: 20-30 parts of flour, potato starch
0.08-0.12 parts, 0.1-0.2 parts of tanimoto powder, 0.08-0.12 parts of salt, 0.03-0.07 parts of vegetable oil, 6-8 parts of clear water.
A kind of extruding of above-mentioned non-fried instant noodle skin, high temperature puffing production technology comprising the steps of:
A. 20-30 parts of wheat flour, 0.08-0.12 parts of potato starch, 0.1-0.2 parts of tanimoto powder are put into dough mixing machine,
Dry mixing time 1 minute or more；
B. salt 0.08-0.12 parts, 0.03-0.07 parts of vegetable oil, 6-8 parts of clear water pour into container stir after it is spare；
C. and etc. do stirring in a after, the saline solution prepared is uniformly poured into dough mixing machine and is stirred 2-3 minutes,
It is spare after curing 5-10 minutes indoors under room temperature；
D. the dough for taking curing is put into the hopper of bean product extruder, by 200--230 degree high-temperature maturing 1-2min,
Then under the pressure of 0.5-1.5MPa, face is made within nature extruding 1-2 minutes when squeezing 1-2min, and then squeezing out under normal pressure
Skin；
E, width is cut into silk as needed after musculus cutaneus is maintained at 6--8 meters, laterally cuts into inch strips further according to needs；
F, the musculus cutaneus after cutting is sent to oven room with turnover box, weighs flour cake grammes per square metre as needed, is put into box and is dried
It is spare after roasting；
Further, the vegetable oil is non-transgenic plant oil.
The beneficial effects of the present invention are: the present invention provides a kind of non-fried instant noodle skins and its high temperature, extruding to produce work
Skill guarantees that musculus cutaneus is ripe using the high-temperature technology of 200-230 degree, the micro- Huang of the musculus cutaneus of extrusion, the gas for having mung bean size at extrusion
Bubble improves the chewiness and smoothness of flour cake using extrusion process, increases mouthfeel using swelling production technology and improves answering for flour cake
It is aqueous, the advantages that rehydration is fast.
It is more conducively healthy and since flour cake does not pass through fried link.On edible, since noodles have tissue fine and closely woven
Characteristic, can achieve the unexistent flavor and taste of fried instant noodle.
Specific embodiment
Embodiment 1
A kind of non-fried instant noodle skin, it includes the raw material of following parts by weight: 20 parts of flour, potato starch 0.08
Part, 0.1 part of tanimoto powder, 0.08 part of salt, 0.03 part of vegetable oil, 6 parts of clear water.
A kind of extruding of above-mentioned non-fried instant noodle skin, high temperature puffing production technology comprising the steps of:
A. 20 parts of wheat flour, 0.08 part of potato starch, 0.1 part of tanimoto powder are put into dough mixing machine, dry mixing time 1 divides
Clock；
B. 0.08 part of salt, 0.03 part of vegetable oil, 6 parts of clear water are poured into container spare after stirring；
C. and etc. do stirring in a after, the saline solution prepared is uniformly poured into dough mixing machine and is stirred 2 minutes, the summer
Ji Shi is cured spare after five minutes；
C. and etc. do stirring in a after, the saline solution prepared is uniformly poured into dough mixing machine and is stirred 2 minutes,
Under normal temperature laboratory, cure spare after five minutes；
D. the dough for taking curing is put into the hopper of bean product extruder, by 200 degree of high-temperature maturing 1min, is then existed
Under the pressure of 0.5MPa, musculus cutaneus is made in nature extruding when squeezing 1min, and then squeezing out under normal pressure；
E, width is cut into silk as needed after musculus cutaneus is maintained at 6 meters, laterally cuts into inch strips further according to needs.
F, the musculus cutaneus after cutting is sent to oven room with turnover box, weighs flour cake grammes per square metre as needed, is put into box and is dried
It is spare after roasting.
More specifically, the bean product press uses the type of Jinan grand Kechuang mechanical technique Co., Ltd production
Number be RZ-A type bean product textured vegetable protein machine.
Rehydration analysis is carried out to the flour cake produced, specific data are as follows:
As can be seen from the above data, the non-fried flour cake in the present invention has almost the same rehydration with fried flour cake
It is but more healthy with eating mouth feel, and do not need using frying, cost is lower.
Embodiment 2
A kind of non-fried instant noodle skin, it includes the raw material of following parts by weight: 25 parts of flour, 1 part of potato starch, paddy
0.15 part of first powder, 0.1 part of salt, 0.05 part of vegetable oil, 7.5 parts of clear water.
A kind of extruding of above-mentioned non-fried instant noodle skin, high temperature puffing production technology comprising the steps of:
A. 25 parts of wheat flour, 0.1 part of potato starch, 0.15 part of tanimoto powder are put into dough mixing machine, dry mixing time 2 divides
Clock；
B. 0.1 part of salt, 0.05 part of vegetable oil, 7.5 parts of clear water pour into container stir after it is spare；
C. and etc. do stirring in a after, the saline solution prepared is uniformly poured into dough mixing machine and is stirred 2.5 minutes,
It is spare after curing 8 minutes indoors under room temperature when spring and autumn；
D. the dough for taking curing is put into the hopper of bean product extruder, by 200--230 degree high-temperature maturing 1.5min,
Then under the pressure of 1MPa, musculus cutaneus is made within nature extruding 1.5 minutes when squeezing 1.5min, and then squeezing out under normal pressure；
E, width is cut into silk as needed after musculus cutaneus is maintained at 7 meters, laterally cuts into inch strips further according to needs.
F, the musculus cutaneus after cutting is sent to oven room with turnover box, weighs flour cake grammes per square metre as needed, is put into box and is dried
It is spare after roasting.
Embodiment 3
A kind of non-fried instant noodle skin, it includes the raw material of following parts by weight: 30 parts of flour, potato starch 0.12
Part, 0.2 part of tanimoto powder, 0.12 part of salt, 0.07 part of vegetable oil, 8 parts of clear water.
A kind of extruding of above-mentioned non-fried instant noodle skin, high temperature puffing production technology comprising the steps of:
A. 30 parts of wheat flour, 0.12 part of potato starch, 0.2 part of tanimoto powder are put into dough mixing machine, dry mixing time 5 divides
Clock；
B. 0.12 part of salt, 0.07 part of vegetable oil, 8 parts of clear water pour into container stir after it is spare；
C. and etc. do stirring in a after, the saline solution prepared is uniformly poured into dough mixing machine and is stirred 3 minutes, the winter
Ji Shi indoors under room temperature, is cured spare after ten minutes；
D. the dough for taking curing is put into the hopper of bean product extruder, by 230 degree of high-temperature maturing 2min, is then existed
Under the pressure of 1.5MPa, musculus cutaneus is made within extruding 2 minutes when squeezing 2min, and then squeezing out under normal pressure；
E, width is cut into silk as needed after musculus cutaneus is maintained at 8 meters, laterally cuts into inch strips further according to needs.
F, the musculus cutaneus after cutting is sent to oven room with turnover box, weighs flour cake grammes per square metre as needed, is put into box and is dried
It is spare after roasting.
Finally it should be noted that, the above person is only section Example of the present invention, is not intended to limit the invention, according to this hair
Bright structure and feature, slightly modifications and winner, should also be included within the scope of the present invention.
Claims (2)
1. a kind of non-fried instant noodle skin, the non-fried instant noodle skin includes the raw material of following parts by weight: flour 20-30
Part, 0.08-0.12 parts of potato starch, 0.1-0.2 parts of tanimoto powder, 0.08-0.12 parts of salt, 0.03-0.07 parts of vegetable oil, clearly
6-8 parts of water.
2. a kind of extruding of non-fried instant noodle skin, high temperature puffing production technology comprising the steps of:
A. 20-30 parts of wheat flour, 0.08-0.12 parts of potato starch, 0.1-0.2 parts of tanimoto powder are put into dough mixing machine, it is dry to stir
It mixes the time 1 minute or more；
B. salt 0.08-0.12 parts, 0.03-0.07 parts of vegetable oil, 6-8 parts of clear water pour into container stir after it is spare；
C. and etc. do stirring in a after, the saline solution prepared is uniformly poured into dough mixing machine and is stirred 2-3 minutes, in room
It is spare after curing 5-10 minutes under interior room temperature；
D. the dough for taking curing is put into the hopper of bean product extruder, by 200--230 degree high-temperature maturing 1-2min, then
Under the pressure of 0.5-1.5MPa, musculus cutaneus is made within extruding 1-2 minutes when squeezing 1-2min, and then squeezing out under normal pressure；
E. width is cut into silk as needed after musculus cutaneus is maintained at 6--8 meters, laterally cuts into inch strips further according to needs；
F. the musculus cutaneus after cutting is sent to oven room with turnover box, weighs flour cake grammes per square metre as needed, is put into after being toasted in box
It is spare.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810729823.6A CN109006937A (en) | 2018-07-05 | 2018-07-05 | A kind of non-fried instant noodle skin and its extruding, high temperature puffing production technology |
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| CN201810729823.6A CN109006937A (en) | 2018-07-05 | 2018-07-05 | A kind of non-fried instant noodle skin and its extruding, high temperature puffing production technology |
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| CN109006937A true CN109006937A (en) | 2018-12-18 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110024953A (en) * | 2019-04-29 | 2019-07-19 | 四川白家食品产业有限公司 | A kind of novel extrusion shortening instant noodles and its processing method |
| CN110447825A (en) * | 2019-08-27 | 2019-11-15 | 河南京华食品科技开发有限公司 | A kind of preparation method squeezing micro- swollen instant noodles |
| CN112369561A (en) * | 2020-11-28 | 2021-02-19 | 河南省川豫情食品科技股份有限公司 | Non-fried extruded instant noodles and production method thereof |
| CN114246198A (en) * | 2021-12-02 | 2022-03-29 | 锅圈供应链(上海)有限公司 | Technology and process for generating ultramicro bubbles on dough sheet |
| CN114947058A (en) * | 2022-06-17 | 2022-08-30 | 五大连池风景区铭膳豆制品有限公司 | Method for producing non-fried additive-free instant noodles by using fresh grain products |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110024953A (en) * | 2019-04-29 | 2019-07-19 | 四川白家食品产业有限公司 | A kind of novel extrusion shortening instant noodles and its processing method |
| CN110447825A (en) * | 2019-08-27 | 2019-11-15 | 河南京华食品科技开发有限公司 | A kind of preparation method squeezing micro- swollen instant noodles |
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| CN112369561A (en) * | 2020-11-28 | 2021-02-19 | 河南省川豫情食品科技股份有限公司 | Non-fried extruded instant noodles and production method thereof |
| CN114246198A (en) * | 2021-12-02 | 2022-03-29 | 锅圈供应链(上海)有限公司 | Technology and process for generating ultramicro bubbles on dough sheet |
| CN114947058A (en) * | 2022-06-17 | 2022-08-30 | 五大连池风景区铭膳豆制品有限公司 | Method for producing non-fried additive-free instant noodles by using fresh grain products |
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