CN109965206A - A kind of non-fried instant noodle and preparation method thereof - Google Patents
A kind of non-fried instant noodle and preparation method thereof Download PDFInfo
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- CN109965206A CN109965206A CN201711450920.3A CN201711450920A CN109965206A CN 109965206 A CN109965206 A CN 109965206A CN 201711450920 A CN201711450920 A CN 201711450920A CN 109965206 A CN109965206 A CN 109965206A
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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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 discloses a kind of non-fried instant noodles, including raw flour 38-45%, cornstarch 30-35%, mushroom powder 2.5-4.4%, almond red fruit powder 2.2-3.5%, carrot meal 1.5-2.5%, composite phosphate 1.2-1.8%, proteinase-10 .5-1.2%, soybean oil 0.6-1.4%, purple sweet potato Quan Fenwei surplus；Also disclose a kind of preparation method of non-fried instant noodle, whole flow process be stock, reconcile stirring, squeeze rub, roll, curing, forming, being sliced, boiling, drying and packaging, formula of the invention can make the nutrition of non-fried instant noodle that diversification be presented, meet the needs of people's body extra-nutrition, nutritive value is improved, and the preparation method of the non-fried instant noodle is compared to for traditional preparation method, it is more hygienic, and it is more scientific and reasonable, with better using effect, application prospect is extensive, is conducive to promote.
Description
Technical field
The present invention relates to fast delicatessen technical field, specially a kind of non-fried instant noodle and preparation method thereof.
Background technique
Instant noodles are also known as instant noodles, bubble face, cup face, fast ripe face, the instant noodles, and instant noodles are the faces by coming out to chopping
Item allows noodles shape to fix (general rectangle or circle) by boiling, frying, is brewed before edible with boiled water, and dissolved in boiled water
Seasoning, and noodles heating is brewed out, the just edible instant food within regulation minute, it is deep by popular fast food
Food, but in the prior art, instant noodles have that boiling water can just brew, brewing time is grown, the instant noodles of fried type
It will affect the health of people, it is primary raw material that instant noodles, which have wheaten starch and cornstarch, and it is single that there is trophic structures
The problem of, elements, the nutritive value such as vitamin C, vitamin D needed for not being well positioned to meet the daily body of people are lower.
Summary of the invention
The purpose of the present invention is to provide a kind of non-fried instant noodles and preparation method thereof, to solve above-mentioned background technique
The problem of middle proposition.
To achieve the above object, the invention provides the following technical scheme: a kind of non-fried instant noodle, including raw flour
38-45%, cornstarch 30-35%, mushroom powder 2.5-4.4%, almond red fruit powder 2.2-3.5%, carrot meal 1.5-
2.5%, composite phosphate 1.2-1.8%, proteinase-10 .5-1.2%, soybean oil 0.6-1.4%, purple sweet potato Quan Fenwei surplus.
Preferably, including raw flour 38%, cornstarch 30%, mushroom powder 2.5%, almond red fruit powder 2.2%, recklessly
Carrot powder 1.5%, composite phosphate 1.2%, proteinase-10 .6%, soybean oil 0.6%, purple sweet potato Quan Fenwei surplus.
Preferably, including raw flour 40%, cornstarch 31%, mushroom powder 2.8%, almond red fruit powder 2.5%, recklessly
Carrot powder 1.8%, composite phosphate 1.3%, proteinase-10 .7%, soybean oil 0.8%, purple sweet potato Quan Fenwei surplus.
Preferably, including raw flour 42%, cornstarch 33%, mushroom powder 3.4%, almond red fruit powder 3%, carrot
Powder 2%, composite phosphate 1.5%, protease 1%, soybean oil 1.2%, purple sweet potato Quan Fenwei surplus.
Preferably, including raw flour 45%, cornstarch 35%, mushroom powder 4.4%, almond red fruit powder 3.5%, recklessly
Carrot powder 2.5%, composite phosphate 1.8%, protease 1.2%, soybean oil 1.4%, purple sweet potato Quan Fenwei surplus.
Preferably, the cornstarch, mushroom powder, almond red fruit powder, carrot meal and the full powder of purple sweet potato are ground by flour mill
At obtained after powder drying.
Preferably, the composite phosphate is mixed by sodium dihydrogen phosphate, calgon, sodium pyrophosphate and polyphosphate sodium
It is prepared.
A kind of preparation method of non-fried instant noodle, the non-fried instant noodle are made by following steps:
S1: stock: by 38-45% raw flour, 30-35% cornstarch, 2.5-4.4% mushroom powder, 2.2-3.5%
Almond red fruit powder, 1.5-2.5% carrot meal and the full powder of surplus purple sweet potato sequentially add in dough mixing machine, successively pour into glass dish
Compound 1.2-1.8% phosphate, 0.5-1.2% protease and 0.6-1.4% soybean oil, are poured into dough mixing machine after mixing evenly；
S2: it reconciles and stirs: dough mixing machine being placed in 25-40 DEG C of thermostatic chamber, and 15-25% is added into dough mixing machine
Pure water, starting dough mixing machine first carries out quick stirring in 10-15 minutes, carries out 5-10 minutes quick after stirring again
Stirring, stands 1-5 minutes after stirring, obtains mixing dough；
S3: it squeezes and rubs, rolls: mixing dough being put into dough kneeding machine to be repeated to squeeze and is rubbed 3-8 minutes, is then taken out mixed
Conjunction dough, which is put on calender, carries out calendering 15-22 minutes；
S4: curing: the dough after calendering is put into aging machine, and the revolving speed for configuring aging machine is 200-300r/
Min controlled the time at 25-35 minutes；
S5: molding: by the dough after curing by lamination machine, dough sheet being overlapped in parallel 2~8 times, then by rolling together
Roller is combined into the uniform solid face band of a thickness, finally passes through extruder extrusion molding；
S6: slice, boiling: molding face band is sliced, the face band having cuting slice uniformly is put on steaming-boiling dish, is then put
Boiling in Digesting stove is set, set temperature is 85-95 DEG C, and setting time 100-160s sets steam pressure as 0.1-
0.5MPa；
S7: dry, packaging: the noodles after boiling being placed into air drier and carry out heated-air drying, sets hot air drying
The inlet temperature of dry machine is 55-65 DEG C, and outlet temperature is 90-97 DEG C, sets drying time as 28-40 minutes, through heated-air drying
After machine is dry that noodles taking-up progress is conventional air-cooled, the air-cooled time is 10-20 minutes, obtains non-fried instant noodle finished product, will be non-
Fried instant noodle finished product is packed by packing machine.
Compared with prior art, the beneficial effects of the present invention are: formula of the invention is more reasonable, by non-oil
Almond red fruit powder and carrot meal, the vitamin well supplemented with needed by human body in instant noodles are added in the formula of fried instant noodles
C element can be very good the vitamin D element supplemented with needed by human body in instant noodles, compound phosphoric acid by the way that mushroom powder is added
The addition of salt and protease meets the needs of people's body extra-nutrition, battalion so that diversification is presented in the nutrition of instant noodles
Feeding value is improved, and the preparation method of the non-fried instant noodle is more defended compared to for traditional preparation method
It is raw and more scientific and reasonable, there is better using effect, application prospect is extensive, is conducive to promote.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described reality
Applying example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field
Those of ordinary skill's every other embodiment obtained without making creative work, belongs to guarantor of the present invention
The range of shield.
Embodiment one:
A kind of non-fried instant noodle, including raw flour 38%, cornstarch 30%, mushroom powder 2.5%, almond red fruit
Powder 2.2%, carrot meal 1.5%, composite phosphate 1.2%, proteinase-10 .6%, soybean oil 0.6%, purple sweet potato Quan Fenwei surplus.
Cornstarch, mushroom powder, almond red fruit powder, carrot meal and the full powder of purple sweet potato are clayed into power by flour mill after drying
It is made；Composite phosphate is mixed with by sodium dihydrogen phosphate, calgon, sodium pyrophosphate and polyphosphate sodium.
A kind of preparation method of non-fried instant noodle, the non-fried instant noodle are made by following steps:
S1: stock: by 38% raw flour, 30% cornstarch, 2.5% mushroom powder, 2.2% almond red fruit powder,
1.5% carrot meal and the full powder of surplus purple sweet potato sequentially add in dough mixing machine, and compound 1.2% phosphoric acid is successively poured into glass dish
Salt, 0.5% protease and 0.6% soybean oil, are poured into dough mixing machine after mixing evenly；
S2: reconcile stirring: dough mixing machine is placed in 25 DEG C of thermostatic chamber, and into dough mixing machine be added 15% it is pure
Water, starting dough mixing machine first carry out quick stirring in 10 minutes, carry out quick stirring in 5 minutes after stirring again, stirring terminates
1 minute is stood afterwards, obtains mixing dough；
S3: it squeezes and rubs, rolls: mixing dough being put into dough kneeding machine to be repeated to squeeze and is rubbed 3 minutes, mixing is then taken out
Dough, which is put on calender, carries out calendering 15 minutes；
S4: curing: the dough after calendering is put into aging machine, and the revolving speed for configuring aging machine is 200r/min, control
Time processed was at 25 minutes；
S5: molding: by the dough after curing by lamination machine, dough sheet being overlapped in parallel 2 times, then passes through one of stack,
It is combined into the uniform solid face band of a thickness, finally passes through extruder extrusion molding；
S6: slice, boiling: molding face band is sliced, the face band having cuting slice uniformly is put on steaming-boiling dish, is then put
Boiling in Digesting stove is set, set temperature is 85 DEG C, and setting time 100s sets steam pressure as 0.1MPa；
S7: dry, packaging: the noodles after boiling being placed into air drier and carry out heated-air drying, sets hot air drying
The inlet temperature of dry machine is 55 DEG C, and outlet temperature is 90 DEG C, sets drying time as 28 minutes, after air drier is dry
Noodles taking-up progress is conventional air-cooled, and the air-cooled time is 10 minutes, non-fried instant noodle finished product is obtained, by non-fried instant noodle
Finished product is packed by packing machine.
Embodiment two:
A kind of non-fried instant noodle, including raw flour 40%, cornstarch 31%, mushroom powder 2.8%, almond red fruit
Powder 2.5%, carrot meal 1.8%, composite phosphate 1.3%, proteinase-10 .7%, soybean oil 0.8%, purple sweet potato Quan Fenwei surplus.
Cornstarch, mushroom powder, almond red fruit powder, carrot meal and the full powder of purple sweet potato are clayed into power by flour mill after drying
It is made；Composite phosphate is mixed with by sodium dihydrogen phosphate, calgon, sodium pyrophosphate and polyphosphate sodium.
A kind of preparation method of non-fried instant noodle, the non-fried instant noodle are made by following steps:
S1: stock: by 40% raw flour, 31% cornstarch, 2.8% mushroom powder, 2.5% almond red fruit powder,
1.8% carrot meal and the full powder of surplus purple sweet potato sequentially add in dough mixing machine, and compound 1.3% phosphoric acid is successively poured into glass dish
Salt, 0.7% protease and 0.8% soybean oil, are poured into dough mixing machine after mixing evenly；
S2: reconcile stirring: dough mixing machine is placed in 30 DEG C of thermostatic chamber, and into dough mixing machine be added 18% it is pure
Water, starting dough mixing machine first carry out quick stirring in 12 minutes, carry out quick stirring in 6 minutes after stirring again, stirring terminates
2 minutes are stood afterwards, obtains mixing dough；
S3: it squeezes and rubs, rolls: mixing dough being put into dough kneeding machine to be repeated to squeeze and is rubbed 5 minutes, mixing is then taken out
Dough, which is put on calender, carries out calendering 18 minutes；
S4: curing: the dough after calendering is put into aging machine, and the revolving speed for configuring aging machine is 230r/min, control
Time processed was at 28 minutes；
S5: molding: by the dough after curing by lamination machine, dough sheet being overlapped in parallel 4 times, then passes through one of stack,
It is combined into the uniform solid face band of a thickness, finally passes through extruder extrusion molding；
S6: slice, boiling: molding face band is sliced, the face band having cuting slice uniformly is put on steaming-boiling dish, is then put
Boiling in Digesting stove is set, set temperature is 88 DEG C, and setting time 120s sets steam pressure as 0.2MPa；
S7: dry, packaging: the noodles after boiling being placed into air drier and carry out heated-air drying, sets hot air drying
The inlet temperature of dry machine is 57 DEG C, and outlet temperature is 93 DEG C, sets drying time as 30 minutes, after air drier is dry
Noodles taking-up progress is conventional air-cooled, and the air-cooled time is 14 minutes, non-fried instant noodle finished product is obtained, by non-fried instant noodle
Finished product is packed by packing machine.
Embodiment three:
A kind of non-fried instant noodle, including raw flour 42%, cornstarch 33%, mushroom powder 3.4%, almond red fruit
Powder 3%, carrot meal 2%, composite phosphate 1.5%, protease 1%, soybean oil 1.2%, purple sweet potato Quan Fenwei surplus.
Cornstarch, mushroom powder, almond red fruit powder, carrot meal and the full powder of purple sweet potato are clayed into power by flour mill after drying
It is made；Composite phosphate is mixed with by sodium dihydrogen phosphate, calgon, sodium pyrophosphate and polyphosphate sodium.
A kind of preparation method of non-fried instant noodle, the non-fried instant noodle are made by following steps:
S1: stock: recklessly by 42% raw flour, 33% cornstarch, 3.4% mushroom powder, 3% almond red fruit powder, 2%
Carrot powder and the full powder of surplus purple sweet potato sequentially add in dough mixing machine, and compound 1.5% phosphate, 1% egg are successively poured into glass dish
White enzyme and 1.2% soybean oil, are poured into dough mixing machine after mixing evenly；
S2: reconcile stirring: dough mixing machine is placed in 35 DEG C of thermostatic chamber, and into dough mixing machine be added 22% it is pure
Water, starting dough mixing machine first carry out quick stirring in 14 minutes, carry out quick stirring in 8 minutes after stirring again, stirring terminates
4 minutes are stood afterwards, obtains mixing dough；
S3: it squeezes and rubs, rolls: mixing dough being put into dough kneeding machine to be repeated to squeeze and is rubbed 7 minutes, mixing is then taken out
Dough, which is put on calender, carries out calendering 20 minutes；
S4: curing: the dough after calendering is put into aging machine, and the revolving speed for configuring aging machine is 280r/min, control
Time processed was at 32 minutes；
S5: molding: by the dough after curing by lamination machine, dough sheet being overlapped in parallel 6 times, then passes through one of stack,
It is combined into the uniform solid face band of a thickness, finally passes through extruder extrusion molding；
S6: slice, boiling: molding face band is sliced, the face band having cuting slice uniformly is put on steaming-boiling dish, is then put
Boiling in Digesting stove is set, set temperature is 92 DEG C, and setting time 140s sets steam pressure as 0.4MPa；
S7: dry, packaging: the noodles after boiling being placed into air drier and carry out heated-air drying, sets hot air drying
The inlet temperature of dry machine is 62 DEG C, and outlet temperature is 95 DEG C, sets drying time as 37 minutes, after air drier is dry
Noodles taking-up progress is conventional air-cooled, and the air-cooled time is 18 minutes, non-fried instant noodle finished product is obtained, by non-fried instant noodle
Finished product is packed by packing machine.
Example IV:
A kind of non-fried instant noodle, including raw flour 45%, cornstarch 35%, mushroom powder 4.4%, almond red fruit
Powder 3.5%, carrot meal 2.5%, composite phosphate 1.8%, protease 1.2%, soybean oil 1.4%, purple sweet potato Quan Fenwei surplus.
Cornstarch, mushroom powder, almond red fruit powder, carrot meal and the full powder of purple sweet potato are clayed into power by flour mill after drying
It is made；Composite phosphate is mixed with by sodium dihydrogen phosphate, calgon, sodium pyrophosphate and polyphosphate sodium.
A kind of preparation method of non-fried instant noodle, the non-fried instant noodle are made by following steps:
S1: stock: by 45% raw flour, 35% cornstarch, 4.4% mushroom powder, 3.5% almond red fruit powder,
2.5% carrot meal and the full powder of surplus purple sweet potato sequentially add in dough mixing machine, and compound 1.8% phosphoric acid is successively poured into glass dish
Salt, 1.2% protease and 1.4% soybean oil, are poured into dough mixing machine after mixing evenly；
S2: reconcile stirring: dough mixing machine is placed in 40 DEG C of thermostatic chamber, and into dough mixing machine be added 25% it is pure
Water, starting dough mixing machine first carry out quick stirring in 15 minutes, carry out quick stirring in 10 minutes, stirring knot after stirring again
5 minutes are stood after beam, obtains mixing dough；
S3: it squeezes and rubs, rolls: mixing dough being put into dough kneeding machine to be repeated to squeeze and is rubbed 8 minutes, mixing is then taken out
Dough, which is put on calender, carries out calendering 22 minutes；
S4: curing: the dough after calendering is put into aging machine, and the revolving speed for configuring aging machine is 300r/min, control
Time processed was at 35 minutes；
S5: molding: by the dough after curing by lamination machine, dough sheet being overlapped in parallel 8 times, then passes through one of stack,
It is combined into the uniform solid face band of a thickness, finally passes through extruder extrusion molding；
S6: slice, boiling: molding face band is sliced, the face band having cuting slice uniformly is put on steaming-boiling dish, is then put
Boiling in Digesting stove is set, set temperature is 95 DEG C, and setting time 160s sets steam pressure as 0.5MPa；
S7: dry, packaging: the noodles after boiling being placed into air drier and carry out heated-air drying, sets hot air drying
The inlet temperature of dry machine is 65 DEG C, and outlet temperature is 97 DEG C, sets drying time as 40 minutes, after air drier is dry
Noodles taking-up progress is conventional air-cooled, and the air-cooled time is 20 minutes, non-fried instant noodle finished product is obtained, by non-fried instant noodle
Finished product is packed by packing machine.
Above four groups of embodiments can produce non-fried instant noodle, and formula of the invention is more reasonable, lead to
It crosses and almond red fruit powder and carrot meal is added in the formula of non-fried instant noodle, well supplemented with needed by human body in instant noodles
Vitamin C element can be very good the vitamin D element supplemented with needed by human body in instant noodles by the way that mushroom powder is added,
The addition of composite phosphate and protease meets people's body extra-nutrition so that diversification is presented in the nutrition of instant noodles
It needs, for nutritive value is improved, and the preparation method of the non-fried instant noodle compares traditional preparation method, more
The health added, and it is more scientific and reasonable, there is better using effect, application prospect is extensive, is conducive to promote.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (8)
1. a kind of non-fried instant noodle, it is characterised in that: including raw flour 38-45%, cornstarch 30-35%, mushroom powder
2.5-4.4%, almond red fruit powder 2.2-3.5%, carrot meal 1.5-2.5%, composite phosphate 1.2-1.8%, proteinase-10 .5-
1.2%, soybean oil 0.6-1.4%, purple sweet potato Quan Fenwei surplus.
2. a kind of non-fried instant noodle, it is characterised in that: including raw flour 38%, cornstarch 30%, mushroom powder 2.5%,
Almond red fruit powder 2.2%, carrot meal 1.5%, composite phosphate 1.2%, proteinase-10 .6%, soybean oil 0.6%, the full powder of purple sweet potato
For surplus.
3. a kind of non-fried instant noodle, it is characterised in that: including raw flour 40%, cornstarch 31%, mushroom powder 2.8%,
Almond red fruit powder 2.5%, carrot meal 1.8%, composite phosphate 1.3%, proteinase-10 .7%, soybean oil 0.8%, the full powder of purple sweet potato
For surplus.
4. a kind of non-fried instant noodle, it is characterised in that: including raw flour 42%, cornstarch 33%, mushroom powder 3.4%,
Almond red fruit powder 3%, carrot meal 2%, composite phosphate 1.5%, protease 1%, soybean oil 1.2%, more than purple sweet potato Quan Fenwei
Amount.
5. a kind of non-fried instant noodle, it is characterised in that: including raw flour 45%, cornstarch 35%, mushroom powder 4.4%,
Almond red fruit powder 3.5%, carrot meal 2.5%, composite phosphate 1.8%, protease 1.2%, soybean oil 1.4%, the full powder of purple sweet potato
For surplus.
6. a kind of non-fried instant noodle according to claim 1, it is characterised in that: the cornstarch, mushroom powder, almond
Red fruit powder, carrot meal and the full powder of purple sweet potato by flour mill clay into power it is dry after be made.
7. a kind of non-fried instant noodle according to claim 1, it is characterised in that: the composite phosphate is by biphosphate
Sodium, calgon, sodium pyrophosphate and polyphosphate sodium are mixed with.
8. a kind of preparation method of the non-fried instant noodle as described in claim 1-7, it is characterised in that: the non-fried instant noodle
It is made by following steps:
S1: stock: 38-45% raw flour, 30-35% cornstarch, 2.5-4.4% mushroom powder, 2.2-3.5% almond is red
Fruit powder, 1.5-2.5% carrot meal and the full powder of surplus purple sweet potato sequentially add in dough mixing machine, successively pour into glass dish compound
1.2-1.8% phosphate, 0.5-1.2% protease and 0.6-1.4% soybean oil, are poured into dough mixing machine after mixing evenly；
S2: reconciling and stir: dough mixing machine being placed in 25-40 DEG C of thermostatic chamber, and the pure of 15-25% is added into dough mixing machine
Water, starting dough mixing machine first carry out quick stirring in 10-15 minutes, carry out quick stirring in 5-10 minutes after stirring again, stir
1-5 minutes are stood after mixing, obtains mixing dough；
S3: it squeezes and rubs, rolls: mixing dough being put into dough kneeding machine to be repeated to squeeze and is rubbed 3-8 minutes, mixing dough is then taken out
It is put on calender and carries out calendering 15-22 minutes；
S4: curing: the dough after calendering is put into aging machine, and the revolving speed for configuring aging machine is 200-300r/min, control
Time processed was at 25-35 minutes；
S5: molding: by the dough after curing by lamination machine, dough sheet being overlapped in parallel 2~8 times, then by one of stack, multiple
The uniform solid face band of a thickness is synthesized, extruder extrusion molding is finally passed through；
S6: slice, boiling: molding face band is sliced, the face band having cuting slice uniformly is put on steaming-boiling dish, steaming is then placed into
Boiling in furnace is boiled, set temperature is 85-95 DEG C, and setting time 100-160s sets steam pressure as 0.1-0.5MPa；
S7: dry, packaging: the noodles after boiling being placed into air drier and carry out heated-air drying, sets air drier
Inlet temperature be 55-65 DEG C, outlet temperature is 90-97 DEG C, set drying time as 28-40 minutes, is done through air drier
After dry that noodles taking-up progress is conventional air-cooled, the air-cooled time is 10-20 minutes, obtains non-fried instant noodle finished product, will be non-fried
Instant noodles finished product is packed by packing machine.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110574867A (en) * | 2019-10-15 | 2019-12-17 | 天津科技大学 | Non-fried instant noodles and preparation method thereof |
| CN112293659A (en) * | 2020-11-05 | 2021-02-02 | 安徽佳康食品有限公司 | Low-oil-content healthy instant noodles and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110574867A (en) * | 2019-10-15 | 2019-12-17 | 天津科技大学 | Non-fried instant noodles and preparation method thereof |
| CN112293659A (en) * | 2020-11-05 | 2021-02-02 | 安徽佳康食品有限公司 | Low-oil-content healthy instant noodles and preparation method thereof |
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