CN109105742B - Production method of additive-free ultrahigh-pressure instant cooked wet noodles - Google Patents
Production method of additive-free ultrahigh-pressure instant cooked wet noodles Download PDFInfo
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- CN109105742B CN109105742B CN201811020193.1A CN201811020193A CN109105742B CN 109105742 B CN109105742 B CN 109105742B CN 201811020193 A CN201811020193 A CN 201811020193A CN 109105742 B CN109105742 B CN 109105742B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
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Abstract
The invention provides a production method of additive-free ultrahigh-pressure instant cooked wet noodles, which comprises the following steps: (1) taking water and flour as raw materials and stirring the raw materials into dough; (2) Putting the dough into a high-pressure-resistant food packaging bag, vacuumizing, sealing, and putting into an ultrahigh-pressure container, wherein the pressure is 200-400 MPa, and the pressure maintaining treatment time is 3-15 min; (3) Pressing the dough processed by the ultrahigh pressure into formed noodles; (4) Uniformly spraying vegetable oil on the surface of the formed noodles, and then carrying out vacuum sealing packaging by using a high-temperature steaming bag; (5) Steaming and boiling the vacuum-packaged noodles at the high temperature of 115-121 ℃ for 8-20 min to cure and sterilize the noodles, thus obtaining the instant cooked wet noodles; and (6) storing at normal temperature in dark place. The method provided by the invention solves the problems that the cooked wet noodles are easy to regenerate, the dispersibility among noodles is poor and the noodles are difficult to store at normal temperature for a long time under the condition of not using food additives.
Description
Technical Field
The invention relates to the technical field of food preparation and processing, in particular to a method for producing instant cooked wet noodles by using an ultrahigh pressure technology without using food additives.
Background
Food consumption is increasingly focused on safety, nutrition, delicacy and convenience, and most consumers tend to choose instant foods that do not use, or use as little as possible, food additives.
The instant wet noodles have the advantages of toughness, continuous strips, pure taste, short reheating time before eating, multiple eating methods, simple operation and the like, are regarded as upgraded and updated 'fourth generation instant noodles', and have wide market prospect. The instant wet noodles can be divided into instant fresh wet noodles and instant cooked wet noodles. The fresh wet noodles are typically represented by Japanese stretched noodles, and the cooked wet noodles are typically represented by Udon noodles. The problems of short quality guarantee period, easy retrogradation, easy adhesion, poor taste and the like need to be solved in the preparation of fresh wet noodles and cooked wet noodles. Therefore, a large amount of food additives such as preservatives, anti-retrogradation agents, sour agents and the like are used in the commercially available products. The food additive not only influences the taste and flavor of food, but also causes harm to human health after long-term, large-amount or excessive intake, and consumers increasingly prefer not to use food additive or additive-free food. However, at present, the preparation process of the additive-free food cannot meet the requirements of long shelf life, convenience in storage, difficulty in adhesion and deterioration of the food and the like.
In the aspect of solving the problem of easy retrogradation, the patent CN106107504A adds the complex formulation of acetate starch, compound phosphate and trehalose in the raw material formula to inhibit the retrogradation of the instant wet noodles in the storage period. Although the method can inhibit the retrogradation of the instant wet noodles to a certain extent, the addition of various additives not only increases the cost, but also influences the taste of the wet noodles, thereby influencing the eating quality of the product.
In the aspect of solving the adhesion problem, the CN105211688A patent is added with the edible oil which is mixed with the noodles in a ratio of 1 to 10 to 15, and then the mixture is packaged after being uniformly mixed so as to increase the dispersibility among the noodles and reduce the adhesion phenomenon, but the edible taste is influenced due to the overhigh ratio of the added edible oil.
In the aspect of solving the storage problem, the patent CN106107504A adds nisin and gluconolactone in the raw material formula for compounding, and combines short-time sterilization to control the microorganism in a qualified range, thereby preventing the instant wet noodles from deteriorating. However, the method can be stored for a long time after the preservative is added, which is contrary to the pursuit of consumers for pure natural foods.
The ultra-high pressure processing technique, also called high static pressure processing technique, is a technique of denaturing, inactivating or gelatinizing enzymes, proteins, starches, etc. in food under an extremely high pressure (for example, 100 to 1000 MPa) by using a pressure medium under room temperature or mild heating conditions. A great deal of research literature indicates that the ultrahigh pressure technology can effectively inhibit the aging rate of starch and can maintain the nutrient substances and flavor of food to the maximum extent, but the ultrahigh pressure technology has few reports on the aspect of inhibiting the retrogradation phenomenon of the instant cooked wet noodles.
Steaming is a common method for sterilizing and refreshing cooked food, but when the cooked food is used for making cooked wet noodles, the problems of swelling, soft mouthfeel and the like easily occur if the moisture content is high.
The invention aims to solve the problems of easy retrogradation, poor dispersibility among noodles and difficult long-term normal-temperature storage under the condition of not using food additives by integrating and improving the prior process of the instant cooked wet noodles.
Disclosure of Invention
The invention aims to design a novel method for producing instant cooked wet noodles, which produces the instant cooked wet noodles through a combined process of ultrahigh pressure modification treatment, oil injection treatment and high temperature dry steaming, so that the instant cooked wet noodles have the advantages of difficult retrogradation, good tensile property, long-term normal temperature storage and rich wheat flavor on the premise of not using food additives.
In order to achieve the purpose, the invention adopts the following technical scheme:
a production method of non-additive ultrahigh pressure instant cooked wet noodles comprises the following steps:
(1) Kneading: taking water and flour as raw materials, putting the raw materials into a dough mixer, and stirring the raw materials until dough is formed;
(2) Ultrahigh pressure treatment: putting the dough obtained in the step (1) into a high-pressure-resistant food packaging bag, vacuumizing, sealing, and putting into an ultrahigh-pressure container, wherein the pressure is 200-400 MPa, and the pressure maintaining treatment time is 3-15 min;
(3) Noodle forming treatment: pressing the dough processed by the ultrahigh pressure into formed noodles in a clean environment;
(4) Oil spraying and packaging: uniformly spraying vegetable oil on the surface of the formed noodles, and then carrying out vacuum sealing packaging by using a high-temperature cooking bag;
(5) High-temperature dry steaming: the vacuum-packed noodles are dry-steamed for 8 to 20min at the high temperature of 115 to 121 ℃ to be cured and sterilized, and then the instant cooked wet noodles are obtained;
(6) The obtained instant cooked wet noodles can be stored at normal temperature in dark without being unsealed.
The main technical principle of the invention is as follows: the problem of retrogradation during the storage period of the instant cooked wet noodles is solved by using ultrahigh pressure treatment; the problem that the instant cooked wet noodles are easy to adhere is solved by oil spraying treatment; the noodles are ripened by dry steaming at high temperature to achieve commercial asepsis and inhibit swelling of the ripened wet noodles during storage. The instant cooked wet noodles which are free of additives, resistant to retrogradation, capable of being stored at normal temperature for a long time, tough in Q elasticity after reheating, easy to disperse and rich in wheat fragrance are produced through the combined action of ultrahigh pressure treatment, oil injection and high-temperature dry steaming.
Furthermore, in the step (1), besides water and flour, common food raw and auxiliary materials such as egg liquid, coarse cereal powder and the like can be added into the raw materials, and the effect can be achieved by processing the raw materials by the method.
In the step (2), the problem of retrogradation of the instant cooked wet noodles is solved by using ultrahigh pressure treatment, and the research of the invention finds that when the ultrahigh pressure treatment pressure is 200-400 MPa and the pressure maintaining time is 3-15 min, the treated dough can effectively inhibit the formation of a starch retrogradation crystallization area in the cooked wet dough, the retrogradation rate of the cooked wet noodles is obviously reduced, and the formation of a gluten network is promoted, so the ultrahigh pressure treatment pressure is preferably 200-400 MPa.
The problem that the noodles are easy to adhere is solved by oil spraying in the step (4), and the invention discovers that in order to keep the noodles not to adhere and good in dispersity, the vegetable oil is sprayed on the surfaces of the noodles in a fine mist form, so that the use amount of the vegetable oil can be reduced, the original flavor of the noodles can be guaranteed, and in order to guarantee the best effect, the oil spraying amount accounts for 2-6% of the proportion of the noodles.
The high-temperature dry steaming in the step (5) adopts a high-temperature dry steaming mode (i.e. high-temperature steaming and boiling of dough without adding water) from the viewpoint of sensory quality and sterilization of the instant cooked wet noodles so as to inhibit excessive swelling of starch in a high-temperature and watery environment and solve the problem of soft and soft mouthfeel. In order to ensure that the product reaches the commercial sterile standard, the cooking condition is preferably 115-121 ℃, and the heat preservation time is 8-20 min.
The quality guarantee period of the instant cooked wet noodles prepared by the steps is 6-12 months without being unsealed as proved by a commercial sterile test; the cooked wet noodle food prepared by the method has the advantages of no food additive, difficult retrogradation, good dispersibility, long-term normal-temperature storage, rich wheat flavor, easy organization and large-scale production and the like.
The beneficial technical effects of the invention are embodied in the following aspects:
(1) The produced instant cooked wet noodles are not easy to regenerate: by carrying out ultrahigh pressure modification on the dough, the retrogradation of the convenient cooked wet noodles in the shelf life can be effectively inhibited, the formation of a gluten network is promoted, and the eating quality of the convenient cooked wet noodles is improved;
(2) The produced instant cooked wet noodles are not easy to adhere and have good dispersibility: the fine and dense fog vegetable oil is sprayed on the surface of the noodles, so that the adhesion phenomenon among the noodles can be effectively improved, and the influence of excessive oil quantity on the eating taste of the noodles is avoided on the basis of ensuring good dispersibility among the noodles;
(3) The produced instant cooked wet noodles have good taste and can be stored at normal temperature for a long time: the instant cooked wet noodles are cooked and sterilized through high-temperature dry steaming, so that the instant cooked wet noodles after high-temperature steaming meet commercial sterile standards, can be stored at normal temperature for a long time, and can ensure complete shape and good taste of the noodles;
(4) The instant cooked wet noodles which are free of additives, non-retrogradation, good in dispersibility and capable of being stored at normal temperature for a long time are produced by a combined process of ultrahigh pressure treatment, fine mist oil spraying treatment and high temperature dry steaming.
Detailed Description
The present invention is further illustrated by the following specific examples, which should not be construed as limiting the scope of the invention.
Example 1
A production method of non-additive ultrahigh-pressure instant cooked wet noodles comprises the following operation steps:
(1) Kneading: putting water and flour as raw materials into a dough mixer and stirring to form dough;
(2) Ultrahigh pressure treatment: sealing the dough in vacuum by using a high-pressure-resistant food packaging bag, and placing the dough in an ultrahigh-pressure container for processing for 5min under 300 MPa;
(3) Noodle forming treatment: pressing the dough processed by the ultrahigh pressure into formed noodles in a clean environment;
(4) Oil spraying and packaging: uniformly spraying salad oil accounting for 4% of the weight of the noodles on the surfaces of the noodles, and then carrying out vacuum sealing packaging by using a high-temperature cooking bag;
(5) High-temperature dry steaming: steaming the vacuum packaged noodles at 115 deg.C for 20min to cure and sterilize;
(6) The obtained instant cooked wet noodles are stored for 6-12 months at normal temperature in a dark place without being unsealed.
Example 2
A production method of non-additive ultrahigh-pressure instant cooked wet noodles comprises the following operation steps:
(1) Kneading: putting water, egg liquid and flour as raw materials into a dough mixer, and stirring for a period of time to form dough;
(2) Ultrahigh pressure treatment: sealing the dough in a high-pressure-resistant food packaging bag in vacuum, and putting the dough into an ultrahigh-pressure container to process for 8min under 400 MPa;
(3) Noodle forming treatment: pressing the dough processed by the ultrahigh pressure into formed noodles in a clean environment;
(4) Oil spraying and packaging: uniformly spraying salad oil accounting for 6% of the weight of the noodles on the surfaces of the noodles, and then carrying out vacuum sealing packaging by using a high-temperature cooking bag;
(5) High-temperature dry steaming: steaming the vacuum packaged noodles at 118 deg.C for 12min to cure and sterilize;
(6) The obtained instant cooked wet noodles are stored for 6-12 months at normal temperature in a dark place without being unsealed.
Example 3
A production method of non-additive ultrahigh-pressure instant cooked wet noodles comprises the following operation steps:
(1) Kneading: putting water and flour as raw materials into a dough mixer to be stirred for a period of time to form dough;
(2) Ultrahigh pressure treatment: sealing the dough in vacuum by using a high-pressure-resistant food packaging bag, and treating for 15min in an ultrahigh-pressure container under 200 MPa;
(3) Noodle forming treatment: pressing the dough subjected to the ultrahigh pressure treatment into formed noodles in a clean environment;
(4) Oil spraying and packaging: uniformly spraying salad oil accounting for 2% of the weight of the noodles on the surfaces of the noodles, and then carrying out vacuum sealing packaging by using a high-temperature cooking bag;
(5) High-temperature dry steaming: steaming the vacuum packaged noodles at 121 deg.C for 8min to cure and sterilize;
(6) The obtained instant cooked wet noodles are stored for 6-12 months at normal temperature in a dark place without being unsealed.
The instant cooked wet noodles prepared by the above examples contain no food additive, are not easy to regenerate, are commercially sterile, have good elasticity and toughness after reheating, have good dispersibility and rich wheat fragrance, and are suitable for large-scale production.
The results of examples 1 to 3, which respectively use different raw materials and production process parameters, demonstrate that the shape, appearance and storage property of the cooked wet noodles processed by the method are not different from those of finished products without the auxiliary materials when the auxiliary materials such as eggs are added into the raw materials to meet the taste requirements of the products.
Claims (3)
1. A production method of super-high pressure instant cooked wet noodles without additives is characterized by comprising the following steps:
(1) Kneading: taking water and flour as raw materials, putting the raw materials into a dough mixer, and stirring the raw materials until dough is formed;
(2) Ultrahigh pressure treatment: putting the dough obtained in the step (1) into a high-pressure-resistant food packaging bag, vacuumizing, sealing, putting into an ultrahigh-pressure container, applying a pressure p within the range of more than or equal to 200MPa and less than 400MPa to the ultrahigh-pressure container, and maintaining the pressure maintaining time for 3-15 min to enable the dough to form a gluten network and inhibit the formation of a starch retrogradation crystallization area;
(3) Noodle forming treatment: pressing the dough processed by the ultrahigh pressure into formed noodles in a clean environment;
(4) Oil spraying and packaging: uniformly spraying vegetable oil on the surface of the formed noodles, and then carrying out vacuum sealing packaging by using a high-temperature steaming bag; the oil injection amount is 2-6% of the weight of the noodles;
(5) High-temperature dry steaming: the vacuum-packed noodles are dry-steamed for 8-20 min at the high temperature of 115-121 ℃ in a dough water-free mode, and are cured and sterilized to obtain instant cooked wet noodles;
(6) The obtained instant cooked wet noodles can be stored at normal temperature in dark without being unsealed.
2. The method for producing extra-high pressure instant cooked wet noodles without additives as claimed in claim 1, wherein: the vegetable oil adopted in the step (4) is salad oil.
3. The method for producing extra-high pressure instant cooked wet noodles without additives according to claim 1, wherein the method comprises the following steps: in the oil spraying treatment process in the step (4), the vegetable oil is sprayed on the surfaces of the noodles in a fine mist shape.
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| CN109105742B true CN109105742B (en) | 2022-12-09 |
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| CN109730240B (en) * | 2019-03-25 | 2022-03-08 | 安阳工学院 | Preparation method of buckwheat composite noodles based on ultrahigh pressure treatment |
| CN113907261A (en) * | 2021-10-19 | 2022-01-11 | 江南大学 | Processing and fresh-keeping method and application of instant cooked fresh noodles |
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| CN104171906A (en) * | 2014-07-11 | 2014-12-03 | 山西省农业科学院农产品加工研究所 | Manufacturing process of ultrahigh-pressure coarse-cereal noodles |
| CN104187293A (en) * | 2014-07-22 | 2014-12-10 | 南昌大学 | Producing method of fresh wet rice noodles |
| CN104543775A (en) * | 2015-01-09 | 2015-04-29 | 中国农业科学院农产品加工研究所 | Method for processing high-moisture fresh cooked noodles |
| CN105685762A (en) * | 2016-02-22 | 2016-06-22 | 西南大学 | Preservation method of fresh wet raw noodles |
| CN105707641A (en) * | 2016-03-17 | 2016-06-29 | 赵劲梅 | Cut noodle preservation method |
| CN105851853A (en) * | 2016-04-05 | 2016-08-17 | 无锡群硕谷唐生物科技有限公司 | Production method of whole oat flour product and fresh-keeping whole oat flour product |
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- 2018-09-03 CN CN201811020193.1A patent/CN109105742B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171906A (en) * | 2014-07-11 | 2014-12-03 | 山西省农业科学院农产品加工研究所 | Manufacturing process of ultrahigh-pressure coarse-cereal noodles |
| CN104187293A (en) * | 2014-07-22 | 2014-12-10 | 南昌大学 | Producing method of fresh wet rice noodles |
| CN104543775A (en) * | 2015-01-09 | 2015-04-29 | 中国农业科学院农产品加工研究所 | Method for processing high-moisture fresh cooked noodles |
| CN105685762A (en) * | 2016-02-22 | 2016-06-22 | 西南大学 | Preservation method of fresh wet raw noodles |
| CN105707641A (en) * | 2016-03-17 | 2016-06-29 | 赵劲梅 | Cut noodle preservation method |
| CN105851853A (en) * | 2016-04-05 | 2016-08-17 | 无锡群硕谷唐生物科技有限公司 | Production method of whole oat flour product and fresh-keeping whole oat flour product |
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