CN109984294A - Porous vermicelli and preparation method thereof - Google Patents
Porous vermicelli and preparation method thereof Download PDFInfo
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- CN109984294A CN109984294A CN201711470746.9A CN201711470746A CN109984294A CN 109984294 A CN109984294 A CN 109984294A CN 201711470746 A CN201711470746 A CN 201711470746A CN 109984294 A CN109984294 A CN 109984294A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 117
- 230000004151 fermentation Effects 0.000 claims abstract description 117
- 235000012149 noodles Nutrition 0.000 claims abstract description 106
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 58
- 238000000034 method Methods 0.000 claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 45
- 235000013312 flour Nutrition 0.000 claims description 40
- 229920002472 Starch Polymers 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 5
- 239000011800 void material Substances 0.000 abstract description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 54
- 230000000052 comparative effect Effects 0.000 description 13
- 238000003490 calendering Methods 0.000 description 12
- 230000008569 process Effects 0.000 description 9
- 238000009835 boiling Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000004026 adhesive bonding Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The present invention relates to porous vermicelli and preparation method thereof.The production method of porous vermicelli of the invention includes the steps that the raw noodles for containing yeast are fermented and dried, wherein, the fermentation includes fermenting the two-stage: first stage fermentation: humidity is 85~95%, and temperature is 20~35 DEG C, and fermentation time is 0.5~1.5 hour；Second stage fermentation: humidity is 80~85%, and temperature is 33~40 DEG C, and fermentation time is 1.0~2.0 hours.There is 5~30% porosity using the vermicelli that the method for the present invention is prepared, the visible hole in noodles cross section, length direction centerline has the macroscopic void being not penetrated, and cross-sectional area accounts for the 3~30% of noodles cross-sectional area, and its brew time reduces by 1~2min compared to common liner.
Description
Technical field
The present invention relates to porous vermicelli and preparation method thereof.
Background technique
Vermicelli are the traditional grain products that output is maximum in all kinds of noodles in China, sales range is most wide, it is because convenient for storage
It hides and transports and the deep welcome by consumer and manufacturer.
Vermicelli are to add salt or other auxiliary materials using wheat flour as raw material, are added water and face, calendering slitting, drying and dehydrating
Etc. the dried noodles product that is process of processes.The final moisture content of vermicelli is 10%~12%.This one side of low moisture state
Face reduces the rate of heat transfer of interiors of products in boiling process, on the other hand also affects mucedin denaturation and starch curing speed
Rate.In addition, in vermicelli drying process, interiors of products stomata reduces, and institutional framework tends to fine and close, this but also when cooking moisture from
Internally diffusion velocity is slow on noodles surface, compares new fresh noodle, and brew time is obviously elongated.
But with the acceleration of people's life rhythm and consumption upgrading, vermicelli brew time is long, and appearance is single, taste
Dullness has been difficult to meet consumer demand.
Currently, domestic and international researcher is concentrated mainly on mechanically and chemically method for the research of vermicelli appearance and structure, such as
Cutter Shape Innovation, high temperature puffing etc., these technologies to a certain extent innovate traditional noodle product, but still
With certain deficiency, such as special cutter increases cost of manufacture, and cleaning difficulty increases in process, and baking need to be transformed in high temperature puffing
Room increases operation, and mouthfeel is without significant change.
This field there is still a need for brew time it is short, chewy in taste is smooth, have fermenting aroma, production method science, rationally,
Simple vermicelli.
Summary of the invention
The present invention is based on existing vermicelli processing technology, using stepwise fermentation technique, provide a kind of easy to operate more
Hole vermicelli and its production method, made vermicelli novel appearance, color is good, and brew time is short, and chewy in taste is smooth, unique flavor.
Porous vermicelli of the invention have 5~30% porosity, the visible hole in noodles cross section, length direction center line
There is the hole being not penetrated at place, and cross-sectional area accounts for the 3~30% of noodles cross-sectional area.
The production method of the porous vermicelli of the present invention includes the steps that the raw noodles for containing yeast are fermented and dried,
In, the fermentation includes fermenting the two-stage:
First stage fermentation: humidity is 85~95%, and temperature is 20~35 DEG C, and fermentation time is 0.5~1.5 hour；
Second stage fermentation: humidity is 80~85%, and temperature is 33~40 DEG C, and fermentation time is 1.0~2.0 hours.
In one or more embodiments, the drying includes two-stage drying, in which:
The temperature of first stage drying is 38~45 DEG C, and humidity is 70~75%, and drying time is 2~3 hours；
The dry temperature of second stage is 28~35 DEG C, and humidity is 60~65%, and drying time is 1~2 hour.
In one or more embodiments, the fermentation initial humidity before first stage fermentation starts is 60~70%.
In one or more embodiments, before first stage fermentation starts, make humidity in 1 hour, preferably 0.5 hour
Within be increased to described 85~95% humidity.
In one or more embodiments, the first stage fermentation in, the first stage fermentation start before, humidity with >=
The rate of 0.7%/min increases, and preferably >=1.0%/min rate is increased to described 85~95% humidity.
In one or more embodiments, the raw noodles preparation is included the steps that and face, dough tabletting and slitting,
In, the dough contains flour, water, yeast, optional starch and optional additive, the content of water be total powder (i.e. flour with
Optional starch) quality 30~40%, the content of yeast is the 0.5~5.0% of flour quality, and the content of starch is flour matter
The 0~40% of amount.
In one or more embodiments and after the completion of face, dough 10~20 minutes are stood, then tabletting, slitting, system
Standby raw noodles.
The invention also includes the porous vermicelli being prepared using the above method.
Detailed description of the invention
Fig. 1: the cross section comparison diagram of common liner and porous vermicelli, wherein left figure is cutting for common liner (comparative example 1)
Face, right figure are the section of porous vermicelli (embodiment 1).
Fig. 2: the sensory evaluation comparison of embodiment 1 and the made vermicelli of comparative example 1.Wherein, inner ring be comparative example 1 as a result,
Outer ring is the result of embodiment 1.
Specific embodiment
It should be understood that above-mentioned each technical characteristic of the invention and having in below (eg embodiment) within the scope of the present invention
It can be combined with each other between each technical characteristic of body description, to constitute preferred technical solution.
Yeast occurs to ferment to a certain degree in molding noodles, generates carbon dioxide gas, stomata is generated in noodles,
The size and number of these stomatas is determined by attenuation degree.It is a discovery of the invention that by control of temperature and humidity course of fermentation, by face
The porosity control of item in a certain range, obtains the porous vermicelli of novel appearance.Meanwhile the brew time of vermicelli can be reduced
1~2min, but also noodles flavor can be increased, sensory of noodles is promoted, have additional nutrients value.
Specifically, the production method of the porous vermicelli of the present invention includes that the raw noodles for containing yeast are fermented and dried
Step.
Fermentation of the invention includes two-stage fermentation.First stage fermentation is in 85~95% humidity and 20~35 DEG C
At a temperature of carry out, fermentation time be 0.5~1.5 hour.The preferred fermentation temperature of first stage fermentation is 25~30 DEG C, preferably
Fermentation time is 0.5~1.0 hour.Carry out second stage fermentation after fermentation in the first stage；Usually send out in the first stage
Second stage fermentation is carried out after ferment immediately.The fermentation of second stage is in 80~85% humidity and 33~40 DEG C of temperature
Lower progress, fermentation time are 1.0~2.0 hours.The preferred fermentation temperature of second stage is 35 ± 2 DEG C.First stage fermentation knot
Shu Hou, if temperature in the humidity range that second stage is fermented, is directly risen to the fermentation temperature of second stage by humidity
Carry out the fermentation of second stage.
Before the fermentation for starting the first stage, if humidity not in the range of 85~95%, needs to make humidity at 1 hour
It is interior, rise to first stage fermentation in preferably 0.5 hour needed for 85~95% humidity.In general, the raised rate of humidity be >=
0.7%/min, preferably >=0.8%/min, more preferably >=1.0%/min.
In certain embodiments, fermentation starts the humidity in primary fermentation environment in the range of 60~70%, therefore, when
After raw noodles are put into yeasting, the increase rate of humidity is at least 0.83%/min.
First stage after fermentation, is dried fermentation gained noodles.Drying process is generally included the face
At a temperature of item is placed on 25~45 DEG C and in 60~75% humidity, drying time be generally can be 2~5 hours.
In the present invention, used yeast, which can be, can be used for Flour product, such as noodles, steamed bun, steamed stuffed bun, bread, fermentation
Yeast, for a person skilled in the art, yeast for use in the present invention is that this field is conventional and for known to it.
But according to the needs of the performance of produced product or product quality, those skilled in the art can also be in the teachings of the present invention
Under, its more suitable specific products of selection and/or the yeast with particular characteristic carry out using.As non-limitative example, this hair
Yeast used in bright can be the commercially available yeast that can be used for Flour product fermentation, such as: Angel low sugar dry ferment, Le Sifu are low
Sugar yeast, plum mountain high activity dried yeast, be also possible to voluntarily prepare can be used for the yeast of Flour product fermentation, specific preparation method
The conventional fabrication process of this field usually can be used, for example, cf. publication: Zhang Weiguang etc., tower tank continuously cultivate bread
Yeast research；Xu Hao etc., the production of fresh Saccharomyces cerevisiae and active dry yeast.
Thus the porous vermicelli with 5~30% porositys can be prepared, the visible hole in vermicelli cross section, length side
The hole that centerline there is cross-sectional area to account for noodles cross-sectional area 3~30%.In certain embodiments, length side
Upwards, described hole is not penetrated.
In the present invention, porosity refers to the percentage of pore volume and porous vermicelli total volume in porous vermicelli, as follows
It calculates:
Porosity=(V0-V1)/V0=1- ρ0/ρ1
Wherein, V0And ρ0The volume and density of respectively porous vermicelli, V1And ρ1The volume for common liner of not fermenting respectively
And density.
In certain embodiments, the present invention is dry using the two-stage, and wherein the temperature of first stage drying is 38~45
DEG C, humidity is 70~75%, and drying time is 2~3 hours；The dry temperature of second stage is 28~35 DEG C, humidity is 60~
65%, drying time is 1~2 hour.The preferable temperature of first stage drying is 40 ± 1 DEG C, and preferably drying time is 2.5~3
Hour.The dry preferable temperature of second stage is 30 ± 1 DEG C, and humidity is preferably 65%, and the time is preferably 1.5~2 hours.
The various raw noodles that raw noodles can be well known in the art, i.e. its ingredient and content are this field for producing vermicelli
Conventional ingredient and content.For example, being used to produce in the doughs of raw noodles containing flour, water, yeast, optional starch and optionally
Additive, the content of water is the 30~40% of total silty amount, and the content of yeast is the 0.5~5.0% of flour quality, starch
Content is the 0~40% of flour quality.Additive can be the standby common various additives in the process of noodle making, including but unlimited
In sodium carbonate, sodium bicarbonate, potassium carbonate and other phosphate etc., dosage is conventional amount used.
The method preparation raw noodles of this field routine can be used.For example, the preparation of raw noodles include and face, dough tabletting and
Slitting and etc..For example, a certain amount of flour, water, yeast, optional starch and additive can be weighed；By Saccharomyces mycetolysis in water
In, activate 3~10min；Then water and yeast and powder (flour+optional starch) are uniformly mixed and 5~10min of face；The face and
10~20min is stood afterwards, makes raw noodles, i.e. tabletting, slitting according to conventional noodles technique.
It is also included within the scope of the present invention using the porous vermicelli that method described herein is prepared.Preferably,
The porous vermicelli have 5~30% porosity, the visible hole in noodles cross section, and length direction centerline has one not pass through
Logical macroscopic void, cross-sectional area account for the 3~30% of noodles cross-sectional area.Preferably, the porosity of the porous vermicelli
It is 6~25%, such as 6~20%；Preferably, the cross-sectional area of the macroscopic void accounts for the 3~25% of noodles cross-sectional area, such as
4~21%.
The invention has the following advantages that
(1) present invention uses biological means, and the gas-forming reaction of saccharomycete is produced applied to vermicelli, is generated inside noodles
Hole, these holes can make vermicelli in boiling process, and moisture shortens when cooking quickly inside noodles surface migration to noodles
Between；
(2) present invention has overturned the single appearance of traditional vermicelli and flavor；
(3) present invention also improves appearance, the mouthfeel of product, improves nutrition while reducing vermicelli brew time
Value；
(4) operation of the present invention process is simple, no newly added equipment, makes full use of existing vermicelli drying process condition, not to dry
Drying process is significantly alterred, at low cost, factory's strong operability；
(5) present invention is without food additives, and major auxiliary burden is yeast, and yeast amino acid content is higher, and vitamin is abundant.
The present invention will be hereafter illustrated in a manner of specific embodiment.It should be understood that these embodiments are only illustrative, and
It is not used in and limits the scope of the invention.Raw material used in embodiment, flour derive from benefit Hai Jiali factory, and yeast is that Angel is low
Sugared dry ferment.For K31-0051AG1-W dough mixing machine from Huizhou height than baking device Co., Ltd, HH-6 noodle press comes from Bei Jingdong
Fang Fude Technical Development Center, fermentation and drying equipment come from Chinese packaging company.Used other methods, are removed in embodiment
It is non-to be otherwise noted, it is otherwise the method for this field routine.
Embodiment 1
Weigh flour 100kg, yeast 0.5kg, water 38kg.Yeast is dissolved in 40 DEG C of water first, activates 10min, then
By yeast and water, be sufficiently mixed with flour, at room temperature with face 10min；After standing 10min, by dough in noodle press, it is calendered to
Dough sheet, is cut into the raw noodles of 3mm width by the dough sheet of 1.2mm thickness with strip-cutter.
Raw noodles are subjected to stepwise fermentation and drying.Ferment initial humidity be 66%, control humidity increase rate be 2%/
Min, until humidity reaches 95%, 95% humidity, 30 DEG C under conditions of, carry out first stage fermentation, fermentation time is
0.5h, fermentation ends humidity are 95%；Noodles after first segment is fermented carry out second stage fermentation, second stage fermentation condition
Are as follows: 35 DEG C of temperature, humidity 80%, time 1.0h；Noodles after second segment fermentation are dried, first stage drying condition is
40 DEG C of temperature, humidity 70%, time 3h；Second stage drying condition is 30 DEG C of temperature, humidity 65%, time 1.5h.Dry knot
Hollow fine dried noodles are obtained after beam.
Embodiment 2
Weigh flour 100kg, yeast 1.0kg, water 35kg.Yeast is dissolved in 40 DEG C of water first, activates 10min, then
By yeast and water, be sufficiently mixed with flour, at room temperature with face 10min；After standing 10min, by dough in noodle press, it is calendered to
Dough sheet, is cut into the raw noodles of 3mm width by the dough sheet of 1.2mm thickness with strip-cutter.
Raw noodles are subjected to stepwise fermentation and drying.Ferment initial humidity be 65%, control humidity increase rate be 3%/
Min, until humidity reaches 90%, 90% humidity, 25 DEG C under conditions of, carry out first stage fermentation, fermentation time is
0.5h, fermentation ends humidity are 90%；Noodles after first segment is fermented carry out second stage fermentation, second stage fermentation condition
Are as follows: 35 DEG C of temperature, humidity 85%, time 1.0h；Noodles after second segment fermentation are dried, first stage drying condition is
40 DEG C of temperature, humidity 70%, time 2.5h；Second stage drying condition is 30 DEG C of temperature, humidity 65%, time 2h.Dry knot
Hollow fine dried noodles are obtained after beam.
Embodiment 3
Weigh flour 100kg, yeast 2.0kg, water 32kg.Yeast is dissolved in 40 DEG C of water first, activates 10min, then
By yeast and water, be sufficiently mixed with flour, at room temperature with face 10min；After standing 10min, by dough in noodle press, it is calendered to
Dough sheet, is cut into the raw noodles of 3mm width by the dough sheet of 1.2mm thickness with strip-cutter.
Raw noodles are subjected to stepwise fermentation and drying.The initial humidity that ferments is 63%, and control humidity increase rate is
0.7%/min, until humidity reaches 85%, 85% humidity, 30 DEG C under conditions of, first stage fermentation is carried out, when fermentation
Between be 1.0h, fermentation ends humidity be 85%；Noodles after first segment is fermented carry out second stage fermentation, second stage fermentation
Condition are as follows: 35 DEG C of temperature, humidity 85%, time 2.0h；Noodles after second segment fermentation are dried, first stage dried strip
Part is 40 DEG C of temperature, humidity 75%, time 2.5h；Second stage drying condition is 30 DEG C of temperature, humidity 65%, time 1.5h.
Hollow fine dried noodles are obtained after drying.
Embodiment 4
Weigh flour 100kg, yeast 1.3kg, water 33kg.Yeast is dissolved in 40 DEG C of water first, activates 10min, then
By yeast and water, be sufficiently mixed with flour, at room temperature with face 10min；After standing 10min, by dough in noodle press, it is calendered to
Dough sheet, is cut into the raw noodles of 3mm width by the dough sheet of 1.2mm thickness with strip-cutter.
Raw noodles are subjected to stepwise fermentation and drying.Ferment initial humidity be 60%, control humidity increase rate be 1%/
Min, until humidity reaches 90%, 90% humidity, 20 DEG C under conditions of, carry out first stage fermentation, fermentation time is
1.0h, fermentation ends humidity are 90%；Noodles after first segment is fermented carry out second stage fermentation, second stage fermentation condition
Are as follows: 40 DEG C of temperature, humidity 82%, time 1.5h；Noodles after second segment fermentation are dried, first stage drying condition is
40 DEG C of temperature, humidity 75%, time 2.5h；Second stage drying condition is 30 DEG C of temperature, humidity 65%, time 1.5h.It is dry
After obtain hollow fine dried noodles.
Embodiment 5
Weigh flour 100kg, yeast 1.1kg, water 36kg.Yeast is dissolved in 40 DEG C of water first, activates 10min, then
By yeast and water, be sufficiently mixed with flour, at room temperature with face 10min；After standing 10min, by dough in noodle press, it is calendered to
Dough sheet, is cut into the raw noodles of 3mm width by the dough sheet of 1.2mm thickness with strip-cutter.
By raw noodles be directly placed at 85% humidity, first stage fermentation is carried out under conditions of 30 DEG C, fermentation time is
1.0h, fermentation ends humidity are 85%；Noodles after first segment is fermented carry out second stage fermentation, second stage fermentation condition
Are as follows: 37 DEG C of temperature, humidity 80%, time 1.0h；Noodles after second segment fermentation are dried, first stage drying condition is
40 DEG C of temperature, humidity 75%, time 2.5h；Second stage drying condition is 30 DEG C of temperature, humidity 65%, time 1.0h.It is dry
After obtain hollow fine dried noodles.
Embodiment 6
Weigh flour 100kg, yeast 1.5kg, water 35kg.Yeast is dissolved in 40 DEG C of water first, activates 10min, then
By yeast and water, be sufficiently mixed with flour, at room temperature with face 10min；After standing 10min, by dough in noodle press, it is calendered to
Dough sheet, is cut into the raw noodles of 3mm width by the dough sheet of 1.2mm thickness with strip-cutter.
By raw noodles be directly placed at 90% humidity, first stage fermentation is carried out under conditions of 20 DEG C, fermentation time is
1.5h, fermentation ends humidity are 90%；Noodles after first segment is fermented carry out second stage fermentation, second stage fermentation condition
Are as follows: 33 DEG C of temperature, humidity 85%, time 1.5h；Noodles after second segment fermentation are dried, first stage drying condition is
40 DEG C of temperature, humidity 75%, time 2.5h；Second stage drying condition is 30 DEG C of temperature, humidity 65%, time 1.5h.It is dry
After obtain hollow fine dried noodles.
Embodiment 7
Weigh flour 100kg, yeast 2kg, water 34kg.Yeast is dissolved in 40 DEG C of water first, activates 10min, then will
Yeast and water, are sufficiently mixed with flour, at room temperature with face 10min；After standing 10min, by dough in noodle press, it is calendered to
Dough sheet, is cut into the raw noodles of 3mm width by the dough sheet of 1.2mm thickness with strip-cutter.
By raw noodles be directly placed at 95% humidity, first stage fermentation is carried out under conditions of 25 DEG C, fermentation time is
0.5h, fermentation ends humidity are 95%；Noodles after first segment is fermented carry out second stage fermentation, second stage fermentation condition
Are as follows: 40 DEG C of temperature, humidity 82%, time 2.0h；Noodles after second segment fermentation are dried, first stage drying condition is
40 DEG C of temperature, humidity 75%, time 2.5h；Second stage drying condition is 30 DEG C of temperature, humidity 65%, time 1.5h.It is dry
After obtain hollow fine dried noodles.
Comparative example 1
Weigh flour 100kg and water 32kg.Water and flour are sufficiently mixed first, at room temperature with face 10min；It stands
After 10min, by dough in noodle press, it is calendered to the dough sheet of 1.2mm thickness, dough sheet is cut into the dough of 3mm width with strip-cutter
Item.
Raw noodles are handled according to the fermentation and drying condition of embodiment 1.
Comparative example 2
Weigh flour 100kg, yeast 1.0kg, water 35kg.Yeast is dissolved in 40 DEG C of water first, activates 10min, then
By yeast and water, be sufficiently mixed with flour, at room temperature with face 10min；After standing 10min, by dough in noodle press, it is calendered to
Dough sheet, is cut into the raw noodles of 3mm width by the dough sheet of 1.2mm thickness with strip-cutter.
Raw noodles are subjected to stepwise fermentation and drying.The initial humidity that ferments is 65%, and control humidity increase rate is
0.2%/min, until humidity reaches 85%, 85% humidity, 35 DEG C under conditions of, first stage fermentation is carried out, when fermentation
Between be 1.5h, fermentation ends humidity be 85%；Noodles after first segment is fermented carry out second stage fermentation, second stage fermentation
Condition are as follows: 35 DEG C of temperature, humidity 85%, time 1.5h；Noodles after second segment fermentation are dried, first stage dried strip
Part is 40 DEG C of temperature, humidity 75%, time 2.5h；Second stage drying condition is 30 DEG C of temperature, humidity 65%, time 1.5h.
Vermicelli are obtained after drying.
Comparative example 3
Weigh flour 100kg, yeast 1.0kg, water 35kg.Yeast is dissolved in 40 DEG C of water first, activates 10min, then
By yeast and water, be sufficiently mixed with flour, at room temperature with face 10min；After standing 10min, by dough in noodle press, it is calendered to
Dough sheet, is cut into the raw noodles of 3mm width by the dough sheet of 1.2mm thickness with strip-cutter.
Raw noodles are fermented and dried.The initial humidity that ferments is 65%, and control humidity increase rate is 1%/min,
Until humidity reaches 85%, 85% humidity, 30 DEG C under conditions of, ferment, fermentation time 1.0h, fermentation ends are wet
Degree is 85%；Noodles after fermentation are dried, first stage drying condition is 40 DEG C of temperature, humidity 75%, time 2.5h；
Second stage drying condition is 30 DEG C of temperature, humidity 65%, time 1.5h.Vermicelli are obtained after drying.
Comparative example 4
Weigh flour 100kg, yeast 1.0kg, water 35kg.Yeast is dissolved in 40 DEG C of water first, activates 10min, then
By yeast and water, be sufficiently mixed with flour, at room temperature with face 10min；After standing 10min, by dough in noodle press, it is calendered to
Dough sheet, is cut into the raw noodles of 3mm width by the dough sheet of 1.2mm thickness with strip-cutter.
Raw noodles are fermented and dried.The initial humidity that ferments is 65%, and control humidity increase rate is 1%/min,
Until humidity reaches 80%, 80% humidity, 35 DEG C under conditions of, ferment, fermentation time 0.5h, fermentation ends are wet
Degree is 80%；Noodles after fermentation are dried, first stage drying condition is 40 DEG C of temperature, humidity 75%, time 2.5h；
Second stage drying condition is 30 DEG C of temperature, humidity 65%, time 1.5h.Vermicelli are obtained after drying.
Test case
The best brew time of vermicelli made by testing example 1~7 and comparative example 1~4.To embodiment 1 and comparative example 1
Carry out sensory evaluation.
Sensory evaluation method is as follows: vermicelli being boiled to best brew time, sample is respectively placed in the product of 60 DEG C of warm water
It tastes in cup, asks 10 valuation officers from hardness, elasticity, smooth degree, tooth gluing sense retouches sample in five sensory attributes of fermented flavour
Commentary valence.
Best brew time test: taking 30 noodles, is put into 450mL boiling water simultaneously timing, makes water always in boiling process
Keep slight boiling condition, since 2min, take out 1 noodle every 15s, squeezed with two pieces of transparency glass plates, observation noodles whether there is or not
Obvious white core, time when Bai Xin just disappears is the best brew time of noodles.
As a result as shown in the following table 1 and Fig. 1, Fig. 2.As shown in Table 1, common liner (comparative example 1) is compared, porous vermicelli boil
Time processed is obviously shortened；Comparative example 2 uses formula and technique similar to Example 1, but its humidity climbing speed is slow, thus
Attenuation degree is weak, and noodles appearance is not also reduced without significant change, brew time.Comparative example 3 and 4 only carries out a stage fermentation, hole
Gap rate is substantially reduced, and brew time is no different with common liner.
Table 1: the porosity and brew time of vermicelli under different technology conditions
As shown in Figure 2, porous vermicelli (embodiment 1) are superior to common liner (comparison in terms of hardness, elasticity, smoothness
Example 1), slightly poorer to common liner (comparative example 1) in terms of tooth gluing sense；In addition, the porous vermicelli of embodiment 1 also have apparent hair
Ferment flavor.
Claims (10)
1. the production method of porous vermicelli includes the steps that the raw noodles for containing yeast are fermented and dried, wherein the hair
Ferment includes two-stage fermentation:
First stage fermentation: humidity is 85~95%, and temperature is 20~35 DEG C, and fermentation time is 0.5~1.5 hour；
Second stage fermentation: humidity is 80~85%, and temperature is 33~40 DEG C, and fermentation time is 1.0~2.0 hours.
2. the method as described in claim 1, which is characterized in that
The fermentation temperature of first stage fermentation is 25~30 DEG C, and fermentation time is 0.5~1.0 hour；
The fermentation temperature of second stage fermentation is 35 ± 2 DEG C.
3. method according to claim 1 or 2, which is characterized in that before first stage fermentation starts, ring locating for the raw noodles
The humidity in border is increased to described 85~95% humidity in 1 hour, within preferably 0.5 hour；
Preferably, before first stage fermentation starts, humidity is increased with the rate of >=0.7%/min, preferably with >=0.83%/min
Rate increase, described 85~95% humidity is more preferably increased to the rate of >=1.0%/min.
4. method as claimed in any one of claims 1-3, which is characterized in that the initial wet of the raw noodles local environment
Degree is 60~70%.
5. such as method of any of claims 1-4, which is characterized in that the drying includes: the face for completing fermentation
Item is placed in 25~45 DEG C of temperature and 60~75% humidity and is dried, and drying time is 2~5 hours.
6. method as claimed in claim 5, which is characterized in that the drying includes two-stage drying, in which:
The temperature of first stage drying is 38~45 DEG C, and humidity is 70~75%, and drying time is 2~3 hours；
The dry temperature of second stage is 28~35 DEG C, and humidity is 60~65%, and drying time is 1~2 hour.
7. the method as described in claim 1, which is characterized in that the preparation of the raw noodles includes and face, dough tabletting and cuts
The step of, wherein the dough contains flour, water, yeast, optional starch and optional additive, and the content of water is institute
The 30~40% of flour and optional starch gross mass are stated, the content of yeast is the 0.5~5.0% of flour quality, and starch contains
Amount is the 0~40% of flour quality.
8. the method for claim 7, which is characterized in that and after the completion of face, stand dough 10~20 minutes, then press
Piece, slitting prepare raw noodles.
9. a kind of porous vermicelli, which is characterized in that the porous vermicelli have 5~30% porosity, and noodles cross section is visible
Hole has the hole for accounting for noodles cross-sectional area 3~30% being not penetrated on length direction center line.
10. porous vermicelli as claimed in claim 9, which is characterized in that the porous vermicelli are appointed using in claim 1-8
One the method is prepared.
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| CN114515106A (en) * | 2022-02-28 | 2022-05-20 | 广东美的厨房电器制造有限公司 | Method and device for making cooked wheaten food, readable storage medium and cooking equipment |
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| CN114515106A (en) * | 2022-02-28 | 2022-05-20 | 广东美的厨房电器制造有限公司 | Method and device for making cooked wheaten food, readable storage medium and cooking equipment |
| CN115005373A (en) * | 2022-07-06 | 2022-09-06 | 湖南粮食集团有限责任公司 | Low-sodium fine dried noodles and preparation method thereof |
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