CN109793156A - A kind of fermentation instant noodles and preparation method thereof - Google Patents
A kind of fermentation instant noodles and preparation method thereof Download PDFInfo
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- CN109793156A CN109793156A CN201910187820.9A CN201910187820A CN109793156A CN 109793156 A CN109793156 A CN 109793156A CN 201910187820 A CN201910187820 A CN 201910187820A CN 109793156 A CN109793156 A CN 109793156A
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Abstract
The present invention relates to a kind of fermentation instant noodles, constituent and parts by weight are as follows: 200 parts of Self- raising flour, 45-55 parts of cornstarch, 25-30 parts of shortening, the 4-5 of resistance to high sugar yeast parts, 18-22 parts of white sugar, 2.5-3.5 parts of leavening agent, 24-30 parts of water drenching juice.This fermentation instant noodles have the advantages that full aroma, crispy in taste, nutrient health, without frying, more meet consumer health's theory, product is unique in taste, shelf-life is longer, the more market competitiveness, and product homogeneity is avoided, new direction is provided for dry-eat-noodles innovation.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of fermentation instant noodles and preparation method thereof.
Background technique
Instant dry-eat-noodles are not required to brew, conditioning, and instant bagged has crisp, crisp, burnt odor flavour.Instant dry-eat-noodles
Deep to be welcome by Chinese students, the one instant dry-eat-noodles of packet of consumption in one day, are very normal thing for student per capita, because
This instant dry-eat-noodles market potential market capacity is huge.But because of fried reason, junk food status exists dry-eat-noodles already
Deep-rooted in the mind of parent, parent generally will not actively select such product consumption when selecting to child, therefore instant
Dry-eat-noodles product is lived in always under non-sunlight.
Dry-eating grain face market is to belong to the proprietary phenomenon in China, and it is dry at the beginning of being born to be that early stage rural area is gone to the field in period in busy farming season
Grain substitute, its appearance is for purely allaying one's hunger, even now, people still suspect to its low nutrition value, so that
The product is in more pickle.Therefore present dry-eat-noodles enterprise is dedicated to resolving the compound nutritional of grease and flour
Problem promotes product quality nutrient laden.And existing dry-eat-noodles itself lack differentiation, consumer's shopping is sensibility in addition, in
It is that dry-eat-noodles enterprise is difficult to go beyond on the price bank of 5 dimes.But the method that can not find always pulls entire dry-eating
The field that appears on the market is walked upwards.
By retrieval, patent publication us relevant to present patent application is not yet found.
Summary of the invention
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of fermentation instant noodles and its preparation side
Method, the fermentation instant noodles have the advantages that full aroma, crispy in taste, nutrient health, without frying, more meet consumer health
Theory, product is unique in taste, and the shelf-life is longer, more the market competitiveness, and avoids product homogeneity, mentions for dry-eat-noodles innovation
New direction is supplied.
The present invention solves its technical problem and adopts the following technical solutions to achieve:
A kind of fermentation instant noodles, constituent and parts by weight are as follows:
200 parts of Self- raising flour, 45-55 parts of cornstarch, 25-30 parts of shortening, the 4-5 of resistance to high sugar yeast parts, white sugar 18-22
Part, 2.5-3.5 parts of leavening agent, 24-30 parts of water drenching juice.
Moreover, the leavening agent is the mixture of following constituent and parts by weight:
36-38 parts of Sodium Acid Pyrophosphate, 34-36 parts of sodium bicarbonate, 8-10 parts of sodium dihydrogen phosphate, 3-4 parts of calcium carbonate, lemon
0.4-0.7 parts of lemon acid, 0.2-0.4 parts of vitamin C.
Moreover, the water drenching juice is the mixture of following constituent and parts by weight:
100 parts of water, 0.8-1.2 parts of salt, 1.5-2.5 parts of white sugar, 1-2 parts of monosodium glutamate, 5'- the sapidity nucleotide disodium 0.4-
0.6 part.
The preparation method of fermentation instant noodles as described above, steps are as follows:
(1) and face: taking Self- raising flour, cornstarch, white sugar, leavening agent and shortening to be added in dough mixing machine and be uniformly mixed, add
Enter resistance to high sugar yeast, forms 25-30 DEG C of uniform pasta, mixing time 5-10min and face temperature, obtain dough；
(2) ferment: by dough fermentation 40min-1h, 25 DEG C -30 DEG C of temperature, humidity 80%-85%；
(3) roll, cut: by the dough fermented by multistage calendering, being placed in continuous flaking machine, face band is gradually pressed
Thin, the sheet thickness after extreme trace pressure roller is controlled in 0.7-1mm out；Then chopping forms；
Water drenching taste: face block pass through water drenching, under water drenching juice drench from the top down, recycling；
(5) toast: the face block of water drenching is into tunnel oven, and 180 DEG C of upper layer temperature, 200 DEG C of lower layer's temperature, 10-15min；
(6) bulk is cut into；
(7) dusting, packaging: face block after baking is cold by spreading various types toppings into the dry-eat-noodles of different taste
But it packs to get fermentation instant noodles.
Moreover, the step (2) in dough fermentation when be put into fermenting case and ferment.
The advantages of present invention obtains and good effect are:
1, present invention fermentation instant noodles have the advantages that full aroma, crispy in taste, nutrient health, without fried, more accord with
Consumer health's theory is closed, product is unique in taste, and the shelf-life is longer, more the market competitiveness, and avoids product homogeneity, is
Dry-eat-noodles innovation provides new direction.
2, the method for the present invention generates a large amount of carbon dioxide by fermentation using fermentation baking process, and in baking process
Middle leavening agent is generated gas by thermal decomposition, makes have fluffy structure inside noodles, and due to the formation of gluten network tissue, and
It is left in desmachyme, keeps its tissue looseness porous.And during baking, moisture is rapidly sloughed, and moisture is being sloughed
The loose degree that face body can also be increased in the process generates preferably crisp degree, and with roasting perfume.Therefore this method is obtained i.e.
It food face can crispy in taste without frying.And the product, without frying, the oil content of dry-eat-noodles can add during with face
Add, so as to flexibly control the content of grease in product.
3, the present invention uses new formulation, and water is added without during with face, but shortening is added and at pasta, is drying
During roasting, the flavor of burnt odor pleasure can not only be formed, and do not need to slough with moisture a large amount of during face, so can save
Energy reduces cost.
4, the fried dry-eat-noodles through a long time high temperature frying of tradition, locates acid value of lipids and peroxide value in deep fryer always
In critical value run at high level, the shelf life of product is shortened, shelf life is short can only to be maintained 3-6 months, and this product shelf
Phase was up to 9-12 months.
Detailed description of the invention
Fig. 1 is Analyses Methods for Sensory Evaluation Results figure of the invention.
Specific embodiment
Below with reference to the invention will be further described by specific embodiment, following embodiment be it is descriptive, no
It is restrictive, this does not limit the scope of protection of the present invention.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention
Method is unless otherwise specified the conventional method of this field.
Embodiment 1:
A kind of fermentation instant noodles, constituent and parts by weight are as follows:
200 parts of Self- raising flour, 50 parts of cornstarch, 30 parts of shortening, 5 parts of resistance to high sugar yeast, 20 parts of white sugar, leavening agent 3
Part, 30 parts of water drenching juice；
Wherein, the leavening agent includes 37 parts of Sodium Acid Pyrophosphate, and 35 parts of sodium bicarbonate, 9 parts of sodium dihydrogen phosphate, carbonic acid
3.5 parts of calcium, 0.5 part of citric acid, 0.3 part of vitamin C；
Wherein, the water drenching juice includes 100 parts of water, and 1 part of salt, 2 parts of white sugar, 1.5 parts of monosodium glutamate, 5'- flavour nucleotide two
0.5 part of sodium.
The preparation method of above-mentioned fermentation instant noodles, steps are as follows:
(1) and face: Self- raising flour, cornstarch, white sugar, leavening agent and the shortening of above-mentioned parts by weight being taken to be added and face
It is uniformly mixed in machine, resistance to high sugar yeast is added, forms uniform pasta.25-30 DEG C of mixing time 5min and face temperature.
(2) ferment: by dough be put into fermenting case fermentation 50min, 28 DEG C of temperature, humidity 85%.
(3) roll, cut: by the dough fermented by multistage calendering, being placed in continuous flaking machine, face band is gradually pressed
Thin, the sheet thickness after extreme trace pressure roller is controlled in 0.8mm out；Then chopping forms.
(4) water drenching taste: face block passes through water drenching, and water drenching juice drench lower be recycled from the top down.
(5) toast: the face block of water drenching is into tunnel oven, 180 DEG C of upper layer, 200 DEG C of lower layer, 10min.
(6) bulk is cut into.
(7) dusting, packaging: the face block after baking is by spreading various types toppings into the dry-eat-noodles of different taste；
Cooling packing is to get fermentation instant noodles.
Embodiment 2:
A kind of fermentation instant noodles, constituent and parts by weight are as follows:
200 parts of Self- raising flour, 45-55 parts of cornstarch, 25-30 parts of shortening, the 4-5 of resistance to high sugar yeast parts, white sugar 18-22
Part, 2.5-3.5 parts of leavening agent, 24-30 parts of water drenching juice.
More preferably, the leavening agent is the mixture of following constituent and parts by weight:
36-38 parts of Sodium Acid Pyrophosphate, 34-36 parts of sodium bicarbonate, 8-10 parts of sodium dihydrogen phosphate, 3-4 parts of calcium carbonate, lemon
0.4-0.7 parts of lemon acid, 0.2-0.4 parts of vitamin C.
More preferably, the water drenching juice is the mixture of following constituent and parts by weight:
100 parts of water, 0.8-1.2 parts of salt, 1.5-2.5 parts of white sugar, 1-2 parts of monosodium glutamate, 5'- the sapidity nucleotide disodium 0.4-
0.6 part.
The preparation method of above-mentioned fermentation instant noodles, steps are as follows:
(1) and face: taking Self- raising flour, cornstarch, white sugar, leavening agent and shortening to be added in dough mixing machine and be uniformly mixed, add
Enter resistance to high sugar yeast, forms 25-30 DEG C of uniform pasta, mixing time 5-10min and face temperature, obtain dough；
(2) ferment: by dough fermentation 40min-1h, 25 DEG C -30 DEG C of temperature, humidity 80%-85%；
(3) roll, cut: by the dough fermented by multistage calendering, being placed in continuous flaking machine, face band is gradually pressed
Thin, the sheet thickness after extreme trace pressure roller is controlled in 0.7-1mm out；Then chopping forms；
Water drenching taste: face block pass through water drenching, under water drenching juice drench from the top down, recycling；
(5) toast: the face block of water drenching is into tunnel oven, and 180 DEG C of upper layer temperature, 200 DEG C of lower layer's temperature, 10-15min；
(6) bulk is cut into；
(7) dusting, packaging: face block after baking is cold by spreading various types toppings into the dry-eat-noodles of different taste
But it packs to get fermentation instant noodles.
More preferably, the step (2) in dough fermentation when be put into fermenting case and ferment.
Coherent detection of the invention:
It is fermented instant noodles using the present invention, uses the commercially available dry-eat-noodles as a comparison case 1 of identical taste；
Sensory evaluation:
The sensory evaluation personnel being skilled in technique by 15 carry out function test experiments to the flavor and mouthfeel of two samples, from
Evaluation marking is carried out in terms of apparent state, color, hardness, brittleness, viscosity, broken strip, palatability, full marks are 10 points.As a result see
Fig. 1:
As seen in Figure 1: the present invention ferments instant noodles due to without high temperature frying, so the color of noodles is than commercially available
Dry-eat-noodles are slightly worse, but its apparent structure is fine and closely woven, smooth, and the moderate no hard-core of hardness, bite are suitable.Chewing does not stick to one's teeth, without obvious disconnected
Item, and whole palatability are all slightly better than commercially available dry-eat-noodles.
Although disclosing the embodiment of the present invention for the purpose of illustration, it will be appreciated by those skilled in the art that: not
Be detached from the present invention and spirit and scope of the appended claims in, various substitutions, changes and modifications be all it is possible, therefore, this
The range of invention is not limited to the embodiment disclosure of that.
Claims (5)
1. a kind of fermentation instant noodles, it is characterised in that: its constituent and parts by weight are as follows:
200 parts of Self- raising flour, 45-55 parts of cornstarch, 25-30 parts of shortening, the 4-5 of resistance to high sugar yeast parts, 18-22 parts of white sugar,
2.5-3.5 parts of leavening agent, 24-30 parts of water drenching juice.
2. fermentation instant noodles according to claim 1, it is characterised in that: the leavening agent is following constituent and weight
The mixture of number:
36-38 parts of Sodium Acid Pyrophosphate, 34-36 parts of sodium bicarbonate, 8-10 parts of sodium dihydrogen phosphate, 3-4 parts of calcium carbonate, citric acid
0.4-0.7 parts, 0.2-0.4 parts of vitamin C.
3. fermentation instant noodles according to claim 1, it is characterised in that: the water drenching juice is following constituent and weight
The mixture of number:
100 parts of water, 0.8-1.2 parts of salt, 1.5-2.5 parts of white sugar, 1-2 parts of monosodium glutamate, 0.4-0.6 parts of 5'- the sapidity nucleotide disodium.
4. the preparation method of fermentation instant noodles as described in any one of claims 1 to 3, it is characterised in that: steps are as follows:
(1) and face: taking Self- raising flour, cornstarch, white sugar, leavening agent and shortening to be added in dough mixing machine and be uniformly mixed, be added resistance to
High sugar yeast forms 25-30 DEG C of uniform pasta, mixing time 5-10min and face temperature, obtains dough；
(2) ferment: by dough fermentation 40min-1h, 25 DEG C -30 DEG C of temperature, humidity 80%-85%；
(3) roll, cut: by the dough fermented by multistage calendering, being placed in continuous flaking machine, face band is gradually ironed, out
Sheet thickness after extreme trace pressure roller is controlled in 0.7-1mm；Then chopping forms；
Water drenching taste: face block pass through water drenching, under water drenching juice drench from the top down, recycling；
(5) toast: the face block of water drenching is into tunnel oven, and 180 DEG C of upper layer temperature, 200 DEG C of lower layer's temperature, 10-15min；
(6) bulk is cut into；
(7) dusting, packaging: the face block after baking is by spreading various types toppings into the dry-eat-noodles of different taste, cooling packet
Dress is to get fermentation instant noodles.
5. the preparation method of fermentation instant noodles according to claim 4, it is characterised in that: the step (2) middle dough fermentation
When be put into fermenting case and ferment.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910187820.9A CN109793156A (en) | 2019-03-13 | 2019-03-13 | A kind of fermentation instant noodles and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910187820.9A CN109793156A (en) | 2019-03-13 | 2019-03-13 | A kind of fermentation instant noodles and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122653A (en) * | 2019-06-25 | 2019-08-16 | 江西省百约食品有限责任公司 | A kind of preparation method being stored at room temperature peppery gluten of instant black |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871053A (en) * | 2012-10-12 | 2013-01-16 | 山东天博食品配料有限公司 | Method for preparing non-fried potato-flavor dry eaten instant noodles and convenient foods |
| CN104982822A (en) * | 2015-06-09 | 2015-10-21 | 安徽正宇面粉有限公司 | Bake cooked crisp layer instant noodles and preparation method thereof |
| CN106071802A (en) * | 2016-07-22 | 2016-11-09 | 淮北顺发食品有限公司 | A kind of preparation method of roasting wing taste crisp leisure dry-eat-noodles |
-
2019
- 2019-03-13 CN CN201910187820.9A patent/CN109793156A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871053A (en) * | 2012-10-12 | 2013-01-16 | 山东天博食品配料有限公司 | Method for preparing non-fried potato-flavor dry eaten instant noodles and convenient foods |
| CN104982822A (en) * | 2015-06-09 | 2015-10-21 | 安徽正宇面粉有限公司 | Bake cooked crisp layer instant noodles and preparation method thereof |
| CN106071802A (en) * | 2016-07-22 | 2016-11-09 | 淮北顺发食品有限公司 | A kind of preparation method of roasting wing taste crisp leisure dry-eat-noodles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122653A (en) * | 2019-06-25 | 2019-08-16 | 江西省百约食品有限责任公司 | A kind of preparation method being stored at room temperature peppery gluten of instant black |
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Application publication date: 20190524 |