CN109170574A - A kind of freezing composite cereal instant noodles and its production method - Google Patents
A kind of freezing composite cereal instant noodles and its production method Download PDFInfo
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- 230000008014 freezing Effects 0.000 title claims abstract description 32
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000012149 noodles Nutrition 0.000 claims abstract description 68
- 235000014347 soups Nutrition 0.000 claims abstract description 41
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- 235000021312 gluten Nutrition 0.000 claims abstract description 19
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- 206010033546 Pallor Diseases 0.000 claims description 12
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- 238000009835 boiling Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
- 108010015776 Glucose oxidase Proteins 0.000 claims description 3
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 3
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
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- 206010009944 Colon cancer Diseases 0.000 description 1
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- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- 239000003995 emulsifying agent Substances 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
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- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of freezing composite cereal instant noodles and its production methods, are made of following weight parts raw material, flour cake: wheat flour 65-75, coarse cereal powder 25-35, Gluten 4-10, composite modifying agent 0.3-1.5, salt 1-3, water 40-50；Garnishes: green vegetables 4-6, halogen sliced meat 4-6；Expect soup: bone soup cream 3-5, dark soy sauce 0.03-0.05, chilli oil 0.03-0.05, water 95-98.This product by corn, oat, mung bean, buckwheat composite coarse grains powder be added in flour, and improved using natural quality improver, be made noodles boil to medium well subcooled water drain and and soup stock in -40 DEG C of freezings be finished product.This product does not need compared with traditional fresh-wet noodle, vermicelli, when edible plus water, garnishes ingredient, and compared with instant noodles, no frying quick freeze under best edible state remains original flavor nutrition and mouthfeel, convenient and nutrition is balanced.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of freezing composite cereal instant noodles and its producer
Method.
Background technique
Country proposes the industrialization of staple food in recent years, promotes the industrialization of rice and flour and coarse cereals staple food, convenient purification, popular.With
The raising of living standards of the people, rhythm of life accelerate, it is higher and higher for the healthy food demand of convenient nutrition again.Due to passing
System fresh-wet noodle, vermicelli inconvenient eating also need garnishes and soup stock to cause inconvenient, now need to make a kind of frozen noodle, by face
Item is cooked, and is combined together under best edible state with soup stock and its garnishes quick freeze at which, is bought user
Afterwards without adding water, garnishes, ingredient, need to only be directly heated with electromagnetic oven can be user especially domestic consumer at one bowl of noodle soup
It is convenient to provide.But since wheat flour noodle nutrition is more single, often by it is believed that lacking nutrition.Coarse cereals, which contain human body, to be needed
The cellulose and microelement abundant wanted have and promote gastrointestinal peristalsis, accelerate defecation, prevent colon cancer, reducing blood lipid and other effects,
Edible value and medical value with higher.In order to improve the single situation of the product nutrition, by composite cereal coarse cereals application
Among quick-frozen instant noodles, largely studied by us, have developed it is a kind of it is full of nutrition, mouthfeel food is all good, edible
Convenient freezing composite cereal instant noodles.
Summary of the invention
Aiming at the problems existing in the prior art, the present invention provides a kind of freezing composite cereal instant noodles and its producer
Method, the premium grade for reaching commercially available noodles using the quality of this product is horizontal, compared with traditional fresh-wet noodle, vermicelli, when eating not
It needs to add water, garnishes, ingredient, compared with instant noodles, no frying and the quick freeze under best edible state, it is original to remain its
Flavor and nutrition and mouthfeel, convenient and nutrition it is balanced.
In order to solve the above technical problems, the invention adopts the following technical scheme:
A kind of freezing composite cereal instant noodles, it is made of the raw material of following portions by weight:
Flour cake: 65-75 parts of wheat flour, 25-35 parts of coarse cereal powder, 4-10 parts of Gluten, 0.3-1.5 parts of composite modifying agent, salt 1-3
Part, 40-50 parts of water；
Garnishes: 4-6 parts of green vegetables, 4-6 parts of halogen sliced meat；
Expect soup: self-control bone soup 3-5 parts, 0.03-0.05 parts of dark soy sauce, 0.03-0.05 parts of chilli oil, 95-98 parts of water.
The coarse cereal powder is configured by the raw material of following portions by weight: 10-40 parts of corn, 10-40 parts of oat, mung bean
10-50 parts, 10-50 parts of buckwheat.
The production method of the freezing composite cereal instant noodles, steps are as follows:
(1) coarse cereals crush: choosing good corn, oat, mung bean, buckwheat by weight ratio, are crushed using pulverizer, cross CB42
It is spare that (about 107 mesh) sieve obtains coarse cereal powder；
(2) soup stock makes: weighing 95-98 parts by weight boiling and opens, it is old that 3-5 parts by weight bone soup cream, 0.03-0.05 parts by weight are added
Take out, soup stock is made in 0.03-0.05 parts by weight chilli oil, 300g is weighed after cooling and is placed in circular die that be refrigerated to semisolid standby
With；
(3) it weighs mixing: weighing wheat flour 65-75 parts by weight, coarse cereal powder 25-35 parts by weight, Gluten 4-10 weight in proportion
Part, composite modifying agent 0.3-1.5 parts by weight, mixing 20-30min obtains mixed powder in rotation mixer；
(4) it is stood with face: weighing 1-3 parts by weight salt in proportion and be dissolved in 40-50 parts by weight water, be placed in together with mixed powder one
5min is stirred in dough mixing machine, and the dough being stirred is stood into 20min；
(5) the good dough of provocation: being twisted into the strip of diameter 3cm by bevel, is opened Noodle cutter and is carried out bevel；
(6) noodles made are put into pot and cook 5min, subcooled water drains, and green vegetables blanching is spare；
(7) green vegetables and homemade halogen sliced meat for weighing the noodles after 150g is drained and blanching are packed into circular die, cold at -40 DEG C
Freeze half an hour；
(8) it is freezed together the block-like noodles of freezing garnishes and with semisolid soup stock stored refrigerated at -18 DEG C after 1h；
(9) stored refrigerated at -18 DEG C after packed products overlay film, packaging, vanning.
The present invention facilitates the composite cereal freezer surface of nutrition using reasonably combined produce of different supplementary materials and additive
Item.The major ingredient of conventional noodles only uses wheat flour, and this product considers from nutritional point, joined 25% ~ 35% composite coarse grains
Powder.The use of coarse cereal powder can reduce the gluten content in flour, weaken the biceps of flour, in order to make up coarse cereals bring biceps
Weaken, the present invention improves the biceps of mixed powder using Gluten (gluten powder).Gluten is added, the sum of mixed powder can be made
Gluten network formation becomes fine and close when face, and dough strength increases, and resistance to whipping performance is remarkably reinforced, and surface is brighter and cleaner.With tradition
Noodle product is different, this product is to freeze combined instant noodles product by flour cake and soup stock, without adding water when eating
It can be served for direct electromagnetic oven heating.
But list can't make noodle quality satisfactory by Gluten.Broken strip is had when noodles boil, and has higher paste
Tang Du, noodles relatively stick to one's teeth.Noodle quality can be made to be obviously improved using composite modifying agent, cook noodles leaf without broken strip, pasting soup degree reduces,
Noodles chewiness is smooth, any surface finish.
Konjaku flour and xanthan gum are thickener, are mainly konjaku glucomannan in konjaku flour, have very strong water suction and hold
It is aqueous, water loss can be prevented in refrigerating process, maintain the original malleable of noodles；Xanthan gum is in frozen noodle, as one
Kind coating agent, can prevent frozen noodle dehydration, and the resistance to whipping performance of noodles can be improved in xanthan gum, improves the chewing of noodles
Property；Konjaku flour is compound by a certain percentage with xanthan gum, in conjunction with suitable K2CO3Or Na2CO3, water-retaining property and frost resistance performance
It can be obviously improved.
Monoglyceride is a kind of emulsifier, it can in dough lipid and protein in conjunction with form hydrogen bond or complex compound, by force
The network structure for changing gluten, makes the brighter and cleaner exquisiteness of dough；Complex compound can be formed in conjunction with Amylose simultaneously, prevented
Dehydration and aging during starch storage.Glucose oxidase is redox enzymes, be can promote in wheat flour in mucedin
Sulfhydryl oxidase be disulfide bond, enhance gluten network structure, enhance dough strength, the malleable of noodles can also be significantly improved, it is bright
The aobvious disconnected property rate for reducing noodles.Experiment shows the combined use of these types of modifying agent, can play the role of apparent composite synergistic,
In this product after use, the strip-breaking rate of noodles is substantially reduced (almost nil), and paste soup situation is also greatly improved, noodles surface light
Clean and have stronger brightness, smooth in taste chewiness has pure wheat flour noodle quality indifference；The resistance to cold storage of product stores 3 months
Quality comparison is little afterwards.
Beneficial effects of the present invention: 1, composite cereal frozen noodle of the invention be by food processing some auxiliary materials with
Additive is added in flour according to suitable proportion to be uniformly mixed, and plande noodles are made and are cooked, at which in best edible
It is freezed together with soup stock under state, without adding water that need to only use electromagnetic oven heating can be right at one bowl of noodle soup after user's purchase
It is provided convenience in user especially domestic consumer.2, this product is to be by 25% -35% with corn, oat, mung bean, buckwheat
The coarse cereal powder of composition is added in flour, and improver for noodles is added in flour, and noodles are made and boil to medium well mistake
Cold water drains simultaneously and soup stock is in -40 DEG C of freezings as finished product.Using this finished product, user only needs electromagnetic oven to directly heat 5min just
It can easily eat.3, the premium grade for reaching commercially available noodles using the quality of this product is horizontal, with traditional fresh-wet noodle, extension
Face is compared, and is not needed when edible plus water, garnishes, ingredient, compared with instant noodles, no frying and rapid cold under best edible state
Freeze, remains its original flavor and nutrition and mouthfeel, convenient and nutrition is balanced.4, ingredient and addition that the present invention uses
The kind and dosage of agent meet the regulation that national food additive uses standard GB2760-2011.There is no any for this product
Food-safety problem can trust edible.
Specific embodiment
Combined with specific embodiments below, the present invention will be further described.It should be understood that following embodiment is merely to illustrate this
The person skilled in the art of the range of invention and is not intended to limit the present invention, the field can make one according to the content of foregoing invention
A little nonessential modifications and adaptations.
Embodiment 1
The present embodiment freezes the production method of composite cereal instant noodles, and steps are as follows:
(1) coarse cereals crush: choosing good corn, oat, mung bean, buckwheat by weight ratio, are crushed using pulverizer, cross CB42
It is spare that (about 107 mesh) sieve obtains coarse cereal powder；
(2) soup stock makes: weighing 95 parts by weight boilings and opens, 5 parts by weight bone soup cream, 0.03 parts by weight dark soy sauce, 0.05 weight are added
Soup stock is made in portion chilli oil, and 300g is weighed after cooling and is placed in circular die that be refrigerated to semisolid spare；
(3) it weighs mixing: weighing 65 parts by weight of wheat flour in proportion, 35 parts by weight of coarse cereal powder, 4 parts by weight of Gluten, compound changes
Good dose of 1.5 parts by weight, mixing 20-30min obtains mixed powder in rotation mixer；
(4) stood with face: weighing 1 parts by weight salt in proportion and be dissolved in 40-50 parts by weight water, be placed in together with mixed powder one and
5min is stirred in the machine of face, and the dough being stirred is stood into 20min；
(5) the good dough of provocation: being twisted into the strip of diameter 3cm by bevel, is opened Noodle cutter and is carried out bevel；
(6) noodles made are put into pot and cook 5min, subcooled water drains, and green vegetables blanching is spare；
(7) the green vegetables 20g and homemade halogen sliced meat 20g for weighing the noodles after 150g is drained and blanching are packed into circular die ,-
40 DEG C of freezing half an hour；
(8) it is freezed together the block-like noodles of freezing garnishes and with semisolid soup stock stored refrigerated at -18 DEG C after 1h；
(9) stored refrigerated at -18 DEG C after packed products overlay film, packaging, vanning.
Embodiment 2
The present embodiment freezes the production method of composite cereal instant noodles, and steps are as follows:
(1) coarse cereals crush: choosing good corn, oat, mung bean, buckwheat by weight ratio, are crushed using pulverizer, cross CB42
It is spare that (about 107 mesh) sieve obtains coarse cereal powder；
(2) soup stock makes: weighing 98 parts by weight boilings and opens, 3 parts by weight bone soup cream, 0.05 parts by weight dark soy sauce, 0.03 weight are added
Soup stock is made in portion chilli oil, and 300g is weighed after cooling and is placed in circular die that be refrigerated to semisolid spare；
(3) it weighs mixing: weighing 75 parts by weight of wheat flour in proportion, 25 parts by weight of coarse cereal powder, 10 parts by weight of Gluten, compound changes
Good dose of 0.3 parts by weight, mixing 20-30min obtains mixed powder in rotation mixer；
(4) it is stood with face: weighing 3 parts by weight salt in proportion and be dissolved in 40 parts by weight water, be placed in together with mixed powder one and face
5min is stirred in machine, and the dough being stirred is stood into 20min；
(5) the good dough of provocation: being twisted into the strip of diameter 3cm by bevel, is opened Noodle cutter and is carried out bevel；
(6) noodles made are put into pot and cook 5min, subcooled water drains, and green vegetables blanching is spare；
(7) the green vegetables 20g and homemade halogen sliced meat 20g for weighing the noodles after 150g is drained and blanching are packed into circular die ,-
40 DEG C of freezing half an hour；
(8) it is freezed together the block-like noodles of freezing garnishes and with semisolid soup stock stored refrigerated at -18 DEG C after 1h；
(9) stored refrigerated at -18 DEG C after packed products overlay film, packaging, vanning.
Embodiment 3
The present embodiment freezes the production method of composite cereal instant noodles, and steps are as follows:
(1) coarse cereals crush: choosing good corn, oat, mung bean, buckwheat by weight ratio, are crushed using pulverizer, cross CB42
It is spare that (about 107 mesh) sieve obtains coarse cereal powder；
(2) soup stock makes: weighing 96 parts by weight boilings and opens, 4 parts by weight bone soup cream, 0.04 parts by weight dark soy sauce, 0.04 weight are added
Soup stock is made in portion chilli oil, and 300g is weighed after cooling and is placed in circular die that be refrigerated to semisolid spare；
(3) it weighs mixing: weighing 70 parts by weight of wheat flour in proportion, 30 parts by weight of coarse cereal powder, 6 parts by weight of Gluten, compound changes
Good dose of 1 parts by weight, mixing 20-30min obtains mixed powder in rotation mixer；
(4) it is stood with face: weighing 2 parts by weight salt in proportion and be dissolved in 45 parts by weight water, be placed in together with mixed powder one and face
5min is stirred in machine, and the dough being stirred is stood into 20min；
(5) the good dough of provocation: being twisted into the strip of diameter 3cm by bevel, is opened Noodle cutter and is carried out bevel；
(6) noodles made are put into pot and cook 5min, subcooled water drains, and green vegetables blanching is spare；
(7) the green vegetables 20g and homemade halogen sliced meat 20g for weighing the noodles after 150g is drained and blanching are packed into circular die ,-
40 DEG C of freezing half an hour；
(8) flour cake of freezing and semisolid soup stock are freezed together stored refrigerated at -18 DEG C after 1h；
(9) stored refrigerated at -18 DEG C after packed products overlay film, packaging, vanning.
Embodiment 4
The present embodiment freezes the production method of composite cereal instant noodles, and steps are as follows:
(1) coarse cereals crush: choosing good corn, oat, mung bean, buckwheat by weight ratio, are crushed using pulverizer, cross CB42
It is spare that (about 107 mesh) sieve obtains coarse cereal powder；
(2) soup stock makes: weighing 97 parts by weight boilings and opens, 5 parts by weight bone soup cream, 0.03 parts by weight dark soy sauce, 0.05 weight are added
Soup stock is made in portion chilli oil, and 300g is weighed after cooling and is placed in circular die that be refrigerated to semisolid spare；
(3) it weighs mixing: weighing 72 parts by weight of wheat flour in proportion, 32 parts by weight of coarse cereal powder, 8 parts by weight of Gluten, compound changes
Good dose of 0.8 parts by weight, mixing 20-30min obtains mixed powder in rotation mixer；
(4) stood with face: weighing 2.5 parts by weight salt in proportion and be dissolved in 48 parts by weight water, be placed in together with mixed powder one and
5min is stirred in the machine of face, and the dough being stirred is stood into 20min；
(5) the good dough of provocation: being twisted into the strip of diameter 3cm by bevel, is opened Noodle cutter and is carried out bevel；
(6) noodles made are put into pot and cook 5min, subcooled water drains, and green vegetables blanching is spare；
(7) the green vegetables 20g and homemade halogen sliced meat 20g for weighing the noodles after 150g is drained and blanching are packed into circular die ,-
40 DEG C of freezing half an hour；
(8) it is freezed together the block-like noodles of freezing garnishes and with semisolid soup stock stored refrigerated at -18 DEG C after 1h；
(9) stored refrigerated at -18 DEG C after packed products overlay film, packaging, vanning.
Parts by weight in above-described embodiment are kg.
In the research of improvement noodle quality, experiment of single factor is respectively adopted and 4 factor, 3 horizontal quadrature is tested, has used
Wheat flour noodle making quality evaluates standard GB/T/T 35875-2018 and carries out quality evaluation, has obtained composite modifying agent
Optimum formula, as shown in table 1.Wherein blank is that wheat flour+composite cereal powder+Gluten mixed powder does not add modifying agent system
The noodles of work.Ratio between xanthan gum and konjaku flour is that this research early-stage study obtains complex thickener optimal proportion, can be with
The effect for farthest playing thickener improves noodle quality.As it can be seen from table 1 complex thickener (xanthan gum+konjaku
Powder) it is obvious for the consolidation of noodles and elasticity improvement, the strip-breaking rate of noodles can be substantially reduced；Light of the monoglyceride for noodles
Slip, surface state, color all have some improvement；Glucose oxidase can significantly promote the consolidation and bullet of noodles
Property, it also has some improvement for slickness, potassium carbonate can be effectively improved the elasticity of noodles, also have one for consolidation, color
Fixed influence.The excellent of several single modifying agents can be gathered by the composite modifying agent (optimum combination) that orthogonal experiment optimization is come
Point has reached composite synergistic effect, has improvement for the various aspects of noodles edible quality, comments the sense of noodles and reaches 94.8
Point, strip-breaking rate is down to 2.5%.
Improved effect of the different modifying agents of table 1 to noodles
Product quality indicator
It in order to analyze the quality index of this product (composite cereal noodles) reached, is compared, is carried out using pure wheat flour noodle
The measurement of index of correlation, is as a result shown in Table 2, table 3, table 4 respectively.
The edible quality and texture index of 2 noodles of table
The resistance to cold storage characteristic of 3 frozen noodle of table
The nutritive index of 4 frozen noodle of table
From table 2 it can be seen that freezing the comprehensive score of composite cereal instant noodles, strip-breaking rate, paste soup degree and hardness, shearing force, stretching
Long rate with freezing wheat powder instant noodles no significant difference；It can be seen from Table 3 that the freeze thawing of freezing composite cereal instant noodles is special
Property better than freezing wheat powder instant noodles, freezing 90 days after edible quality decline it is unobvious.Table 2 and table 3 can absolutely prove by
After Gluten and composite modifying agent progress are excellent, the edible quality of freezing composite cereal instant noodles has reached pure wheat flour product
The index of quality, the product can promote carry out industrialized production.From table 4, it can be seen that the calcium of freezing composite cereal instant noodles,
Iron, zinc, total protein content and total amount of essential amino acids illustrate after composite cereal is added obviously higher than freezing wheat powder instant noodles
The nutrient content of noodle product is obviously improved, and is more conducive to the health of people.
Claims (4)
1. a kind of freezing composite cereal instant noodles, it is characterised in that: it is made of the raw material of following portions by weight:
Flour cake: 65-75 parts of wheat flour, 25-35 parts of coarse cereal powder, 4-10 parts of Gluten, 0.3-1.5 parts of composite modifying agent, salt 1-3
Part, 40-50 parts of water；
Garnishes: 4-6 parts of green vegetables, 4-6 parts of halogen sliced meat；
Expect soup: 3-5 parts of bone soup cream, 0.03-0.05 parts of dark soy sauce, 0.03-0.05 parts of chilli oil, 95-98 parts of water.
2. freezing composite cereal instant noodles according to claim 1, it is characterised in that: the coarse cereal powder is by following weight
The raw material of number configures: 10-40 parts of corn, 10-40 parts of oat, 10-50 parts of mung bean, 10-50 parts of buckwheat.
3. freezing composite cereal instant noodles according to claim 1, it is characterised in that: the composite modifying agent is by following
The raw material of parts by weight is made: 15-35 parts of konjaku flour, 10-20 parts of xanthan gum, 30-50 parts of monoglyceride, K2CO3 Or Na2CO35-10
Part, 0.3-0.8 parts of glucose oxidase.
4. the production method of freezing composite cereal instant noodles according to claim 1 to 3, it is characterised in that step
It is as follows:
(1) coarse cereals crush: choosing good corn, oat, mung bean, buckwheat by weight ratio, are crushed using pulverizer, cross CB42
It is spare that sieve obtains coarse cereal powder；
(2) soup stock makes: weighing 95-98 parts by weight boiling and opens, it is old that 3-5 parts by weight bone soup cream, 0.03-0.05 parts by weight are added
Take out, soup stock is made in 0.03-0.05 parts by weight chilli oil, 300g is weighed after cooling and is placed in circular die that be refrigerated to semisolid standby
With；
(3) it weighs mixing: weighing wheat flour 65-75 parts by weight, coarse cereal powder 25-35 parts by weight, Gluten 4-10 weight in proportion
Part, 0.3-1.5 parts of composite modifying agent, mixing 20-30min obtains mixed powder in rotation mixer；
(4) it is stood with face: weighing 1-3 parts by weight salt in proportion and be dissolved in 40-50 parts by weight water, be placed in together with mixed powder one
5min is stirred in dough mixing machine, and the dough being stirred is stood into 20min；
(5) the good dough of provocation: being twisted into the strip of diameter 3cm by bevel, is opened Noodle cutter and is carried out bevel；
(6) noodles made are put into pot and cook 5min, subcooled water drains, and green vegetables blanching is spare；
(7) green vegetables and homemade halogen sliced meat for weighing the noodles after 150g is drained and blanching are packed into circular die, cold at -40 DEG C
Freeze half an hour；
(8) the block-like noodles of freezing garnishes and semisolid soup stock are freezed together stored refrigerated at -18 DEG C after 1h；
(9) stored refrigerated at -18 DEG C after packed products overlay film, packaging, vanning.
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| CN113826818A (en) * | 2021-10-11 | 2021-12-24 | 王正前 | Gastrodia elata noodles and processing method thereof |
| CN114504076A (en) * | 2022-02-09 | 2022-05-17 | 湖北金银丰食品有限公司 | Method for reducing viscosity of oat quick-frozen cooked noodles |
| CN115428899A (en) * | 2022-09-06 | 2022-12-06 | 李文森 | Automatic cooking pot for cooking noodles and cooking mode |
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