CN109984294B - Porous fine dried noodles and preparation method thereof - Google Patents
Porous fine dried noodles and preparation method thereof Download PDFInfo
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- CN109984294B CN109984294B CN201711470746.9A CN201711470746A CN109984294B CN 109984294 B CN109984294 B CN 109984294B CN 201711470746 A CN201711470746 A CN 201711470746A CN 109984294 B CN109984294 B CN 109984294B
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Classifications
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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
-
- 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 invention relates to porous fine dried noodles and a preparation method thereof. The production method of the porous fine dried noodles comprises the steps of fermenting and drying raw noodles containing yeast, wherein the fermentation comprises two-stage fermentation: fermentation in the first stage: the humidity is 85-95%, the temperature is 20-35 ℃, and the fermentation time is 0.5-1.5 hours; and (3) second-stage fermentation: the humidity is 80-85%, the temperature is 33-40 ℃, and the fermentation time is 1.0-2.0 hours. The fine dried noodles prepared by the method have the porosity of 5-30%, the cross section of the noodles has visible pores, the center line in the length direction is provided with a non-through large pore, the area of the cross section of the fine dried noodles accounts for 3-30% of that of the cross section of the noodles, and the boiling time of the fine dried noodles is reduced by 1-2 min compared with that of common fine dried noodles.
Description
Technical Field
The invention relates to porous fine dried noodles and a preparation method thereof.
Background
The dried noodles are traditional food products with the maximum production and the widest sale range in various noodles in China, and are popular among consumers and manufacturers due to convenient storage and transportation.
The dried noodles are dry noodle products which are processed by taking wheat flour as a raw material, adding salt or other auxiliary materials, adding water for kneading, rolling, slitting, drying, dehydrating and the like. The final moisture content of the dried noodles is 10-12%. This low moisture state reduces the rate of heat transfer within the product during cooking on the one hand and also affects the rate of gluten denaturation and starch ripening on the other hand. In addition, in the drying process of the fine dried noodles, pores in the fine dried noodles are reduced, the texture tends to be compact, the diffusion speed of water from the surfaces of the noodles to the inside is slow in cooking, and the cooking time is obviously prolonged compared with that of fresh noodles.
However, with the acceleration of the pace of life and the upgrading of consumption of people, the fine dried noodles have long cooking time, single appearance and monotonous taste and are difficult to meet the requirements of consumers.
At present, researchers at home and abroad mainly concentrate on mechanical and chemical methods for researching the appearance and the structure of the fine dried noodles, such as cutter shape innovation, high-temperature puffing and the like, the technologies are innovated to a certain extent on traditional fine dried noodles, but certain defects are still remained, such as the special cutter increases the manufacturing cost, the cleaning difficulty is increased in the processing process, the high-temperature puffing needs to be changed into a drying room, the operation is increased, and the taste is not obviously changed.
The field still needs the fine dried noodles which have short boiling time, chewy and smooth mouthfeel, fermentation fragrance and scientific, reasonable and simple production method.
Disclosure of Invention
The invention provides the porous fine dried noodles with simple operation and the production method thereof based on the existing fine dried noodle processing technology and adopting the segmented fermentation technology, and the prepared fine dried noodles have novel appearance, good color, short boiling time, chewy and smooth mouthfeel and unique flavor.
The porous fine dried noodles have the porosity of 5-30%, pores are visible in the cross section of the noodles, holes which are not communicated are formed in the center line of the length direction, and the area of the cross section of the noodles accounts for 3-30% of that of the cross section of the noodles.
The production method of the porous fine dried noodles comprises the steps of fermenting and drying raw noodles containing yeast, wherein the fermentation comprises two-stage fermentation:
fermentation in the first stage: the humidity is 85-95%, the temperature is 20-35 ℃, and the fermentation time is 0.5-1.5 hours;
and (3) second-stage fermentation: the humidity is 80-85%, the temperature is 33-40 ℃, and the fermentation time is 1.0-2.0 hours.
In one or more embodiments, the drying comprises two-stage drying, wherein:
the temperature of the first stage drying is 38-45 ℃, the humidity is 70-75%, and the drying time is 2-3 hours;
the temperature of the second stage of drying is 28-35 ℃, the humidity is 60-65%, and the drying time is 1-2 hours.
In one or more embodiments, the initial humidity of the fermentation prior to the start of the first stage fermentation is 60 to 70%.
In one or more embodiments, the humidity is raised to the 85-95% humidity within 1 hour, preferably within 0.5 hour, before the first stage fermentation begins.
In one or more embodiments, in the first stage fermentation, the humidity is increased at a rate of 0.7%/min or more, preferably 1.0%/min or more, to the 85-95% humidity level prior to the start of the first stage fermentation.
In one or more embodiments, the dough preparation comprises the steps of dough mixing, dough sheeting and strip cutting, wherein the dough comprises flour, water, yeast, optionally starch, and optionally additives, the water content is 30-40% by mass of the total flour (i.e., flour and optionally starch), the yeast content is 0.5-5.0% by mass of the flour, and the starch content is 0-40% by mass of the flour.
In one or more embodiments, after dough kneading is completed, the dough is left for 10 to 20 minutes, and then is sheeted and cut into strips to prepare raw noodles.
The invention also comprises the porous fine dried noodles prepared by the method.
Drawings
FIG. 1: cross-sectional comparison of plain noodles and porous noodles, wherein the left figure is the section of plain noodles (comparative example 1) and the right figure is the section of porous noodles (example 1).
FIG. 2: the sensory evaluation of the dried noodles prepared in example 1 and comparative example 1 was compared. Wherein the inner circle is the result of comparative example 1 and the outer circle is the result of example 1.
Detailed Description
It is understood that within the scope of the present invention, the above-mentioned technical features of the present invention and the technical features specifically described below (e.g., embodiments) may be combined with each other to constitute a preferred embodiment.
The yeast is fermented to some extent in the shaped noodles to produce carbon dioxide gas, and pores are formed in the noodles, and the size and number of the pores are determined by the degree of fermentation. The invention discovers that the porosity of the noodles is controlled within a certain range by controlling the fermentation process through temperature and humidity, and the porous fine dried noodles with novel appearance are obtained. Meanwhile, the cooking time of the fine dried noodles can be reduced by 1-2 min, the flavor of the noodles can be increased, the taste of the noodles is improved, and the nutritional value is increased.
Specifically, the production method of the porous fine dried noodles comprises the steps of fermenting and drying raw noodles containing yeast.
The fermentation of the present invention includes two-stage fermentation. The first stage fermentation is carried out at 85-95% humidity and 20-35 ℃ for 0.5-1.5 hours. The preferable fermentation temperature of the first stage fermentation is 25-30 ℃, and the preferable fermentation time is 0.5-1.0 hour. Performing second-stage fermentation after the first-stage fermentation is finished; the second stage fermentation is usually carried out immediately after the end of the first stage fermentation. The fermentation of the second stage is carried out at a humidity of 80-85% and a temperature of 33-40 ℃, and the fermentation time is 1.0-2.0 hours. The preferred fermentation temperature for the second stage is 35. + -. 2 ℃. After the first stage fermentation is finished, if the humidity is in the humidity range of the second stage fermentation, the temperature is directly increased to the fermentation temperature of the second stage, and then the second stage fermentation can be carried out.
Before starting the first stage fermentation, if the humidity is not in the range of 85 to 95%, the humidity is increased to 85 to 95% required for the first stage fermentation within 1 hour, preferably 0.5 hour. Generally, the rate of humidity rise is 0.7%/min or more, preferably 0.8%/min or more, more preferably 1.0%/min or more.
In certain embodiments, the humidity in the fermentation environment prior to the start of fermentation is in the range of 60% to 70%, such that the rate of humidity rise is at least 0.83%/min when the dough strip is placed in the fermentation environment.
After the first stage fermentation is finished, the noodles obtained by fermentation are dried. The drying treatment generally comprises placing the noodle at a temperature of 25-45 deg.C and a humidity of 60-75%, and the drying time can be 2-5 hours.
The yeast used in the present invention may be yeast which can be used for flour products such as noodles, steamed bread, steamed stuffed bun, bread, fermentation, and the yeast which can be used in the present invention is conventional in the art and familiar to those skilled in the art. However, depending on the properties of the product to be produced or the quality of the product, it is also possible for a person skilled in the art, given the teaching of the present invention, to select a yeast which is more suitable for a particular product and/or has particular properties. As non-limiting examples, the yeast used in the present invention may be commercially available yeast useful for fermentation of pasta, for example: angel low-sugar dry yeast, lesfulow-sugar yeast, Meishan high-activity dry yeast, and yeast which can be prepared by oneself and can be used for fermenting flour products, and the specific preparation method can adopt the conventional preparation process in the field, for example, the reference publications: zhangyi et al, research on continuous culture of baker's yeast in tower tank; xuhao, etc., fresh baker's yeast and active dry yeast.
Therefore, the porous fine dried noodles with the porosity of 5-30% can be prepared, pores can be seen in the cross section of the fine dried noodles, and holes with the cross section area accounting for 3-30% of the cross section area of the noodles are formed in the center line of the length direction. In certain embodiments, the holes are not through lengthwise.
In the invention, the porosity is the percentage of the pore volume in the porous fine dried noodles to the total volume of the porous fine dried noodles, and is calculated as follows:
porosity (V) 0 -V 1 )/V 0 ＝1-ρ 0 /ρ 1
Wherein, V 0 And ρ 0 Volume and density of porous dried noodles, V 1 And ρ 1 The volume and density of the unfermented common dried noodles are respectively.
In some embodiments, the invention employs two-stage drying, wherein the temperature of the first stage drying is 38-45 ℃, the humidity is 70-75%, and the drying time is 2-3 hours; the temperature of the second stage of drying is 28-35 ℃, the humidity is 60-65%, and the drying time is 1-2 hours. The preferable temperature of the first stage drying is 40 +/-1 ℃, and the preferable drying time is 2.5-3 hours. The preferable temperature of the second stage drying is 30 +/-1 ℃, the preferable humidity is 65%, and the preferable time is 1.5-2 hours.
The raw noodles may be any raw noodles known in the art, i.e. having the ingredients and contents conventional in the art for the production of fine dried noodles. For example, the dough used to produce the noodles may contain flour, water, yeast, optionally starch and optionally additives, the water content being 30-40% by mass of the total flour, the yeast content being 0.5-5.0% by mass of the flour and the starch content being 0-40% by mass of the flour. The additives may be various additives commonly used in the preparation of noodles, including but not limited to sodium carbonate, sodium bicarbonate, potassium carbonate and other phosphates, etc., in conventional amounts.
Raw noodles can be prepared by methods conventional in the art. For example, the preparation of raw noodles includes the steps of kneading dough, sheeting dough, and cutting into strips. For example, amounts of flour, water, yeast, optional starch, and additives may be taken; dissolving yeast in water, and activating for 3-10 min; then, uniformly mixing water, yeast and flour (flour and optional starch), and kneading for 5-10 min; and standing for 10-20 min after dough kneading, and preparing raw noodles according to a conventional noodle process, namely tabletting and cutting into strips.
Porous fine dried noodles prepared by the process described herein are also included within the scope of the invention. Preferably, the porous fine dried noodles have the porosity of 5-30%, pores are visible in the cross section of the noodles, a large hole which is not communicated is formed in the center line of the length direction, and the area of the cross section of the large hole accounts for 3-30% of the area of the cross section of the noodles. Preferably, the porosity of the porous fine dried noodles is 6-25%, such as 6-20%; preferably, the cross-sectional area of the large holes accounts for 3-25%, such as 4-21%, of the cross-sectional area of the noodles.
The invention has the following advantages:
(1) according to the invention, a biological means is adopted, the gas production effect of the yeast is applied to the production of the fine dried noodles, pores are generated in the noodles, and the pores can enable the moisture to rapidly migrate from the surface of the noodles to the interior of the noodles in the cooking process of the fine dried noodles, so that the cooking time is shortened;
(2) the invention subverts the single appearance and flavor of the traditional fine dried noodles;
(3) the invention reduces the cooking time of the fine dried noodles, improves the appearance and the taste of the product and improves the nutritive value;
(4) the invention has simple operation process, no additional equipment, low cost and strong operability of factories, fully utilizes the existing dried noodle drying process conditions, and does not greatly change the drying process;
(5) the invention has no food additive, the main auxiliary material is yeast, the content of yeast amino acid is higher, and the vitamin is rich.
The present invention will be illustrated below by way of specific examples. It is to be understood that these examples are illustrative only and are not intended to limit the scope of the present invention. The raw material used in the examples, flour, was from the jaboticaba plant, yeast is angel low sugar dry yeast. K31-0051AG1-W dough-mixing machine is from Heizhou high-ratio baking apparatus, Inc., HH-6 dough-pressing machine is from the Fude technology development center, Beijing, Oriental, and the fermentation and drying apparatus is from Chinese packaging. Other methods used in the examples are conventional in the art unless otherwise indicated.
Example 1
100kg of flour, 0.5kg of yeast and 38kg of water are weighed. Dissolving yeast in water of 40 deg.C, activating for 10min, mixing yeast and water with flour, and kneading at room temperature for 10 min; standing for 10min, rolling the dough in a dough press to obtain dough sheet with thickness of 1.2mm, and cutting into dough strips with width of 3mm with a strip cutter.
Fermenting and drying the raw noodles in sections. The initial fermentation humidity is 66%, the humidity rising rate is controlled to be 2%/min until the humidity reaches 95%, the first-stage fermentation is carried out under the conditions of 95% humidity and 30 ℃, the fermentation time is 0.5h, and the humidity is 95% after the fermentation is finished; and (3) fermenting the noodles after the first stage of fermentation in a second stage, wherein the fermentation conditions in the second stage are as follows: the temperature is 35 ℃, the humidity is 80 percent, and the time is 1.0 h; drying the noodles after the second stage of fermentation, wherein the first stage of drying condition is that the temperature is 40 ℃, the humidity is 70%, and the time is 3 h; the second stage drying condition was 30 deg.C, humidity 65%, and time 1.5 h. And (5) obtaining the hollow dried noodles after drying.
Example 2
100kg of flour, 1.0kg of yeast and 35kg of water are weighed. Dissolving yeast in water of 40 deg.C, activating for 10min, mixing yeast and water with flour, and kneading at room temperature for 10 min; standing for 10min, rolling the dough in a dough press to obtain dough sheet with thickness of 1.2mm, and cutting into dough strips with width of 3mm with a strip cutter.
Fermenting and drying the raw noodles in a sectional manner. The initial fermentation humidity is 65%, the humidity rising rate is controlled to be 3%/min until the humidity reaches 90%, the first-stage fermentation is carried out under the conditions of 90% humidity and 25 ℃, the fermentation time is 0.5h, and the humidity is 90% after the fermentation is finished; and (3) fermenting the noodles after the first stage of fermentation in a second stage, wherein the fermentation conditions in the second stage are as follows: the temperature is 35 ℃, the humidity is 85 percent, and the time is 1.0 h; drying the noodles after the second stage of fermentation, wherein the first stage of drying condition is that the temperature is 40 ℃, the humidity is 70 percent, and the time is 2.5 hours; the second stage drying condition was 30 deg.C, humidity 65%, and time 2 h. And (5) obtaining the hollow dried noodles after drying.
Example 3
100kg of flour, 2.0kg of yeast and 32kg of water are weighed. Dissolving yeast in water of 40 deg.C, activating for 10min, mixing yeast and water with flour, and kneading at room temperature for 10 min; standing for 10min, rolling the dough in a dough press to obtain dough sheet with thickness of 1.2mm, and cutting into dough strips with width of 3mm with a strip cutter.
Fermenting and drying the raw noodles in a sectional manner. The initial fermentation humidity is 63%, the humidity rising rate is controlled to be 0.7%/min until the humidity reaches 85%, the first-stage fermentation is carried out under the conditions of 85% humidity and 30 ℃, the fermentation time is 1.0h, and the humidity is 85% after the fermentation is finished; and (3) fermenting the noodles after the first stage fermentation in a second stage, wherein the fermentation conditions in the second stage are as follows: the temperature is 35 ℃, the humidity is 85 percent, and the time is 2.0 h; drying the noodles after the second stage of fermentation, wherein the first stage of drying condition is that the temperature is 40 ℃, the humidity is 75 percent, and the time is 2.5 hours; the second stage drying condition is temperature of 30 deg.C, humidity of 65%, and time of 1.5 h. And (5) obtaining the hollow dried noodles after drying.
Example 4
100kg of flour, 1.3kg of yeast and 33kg of water are weighed. Dissolving yeast in water of 40 deg.C, activating for 10min, mixing yeast and water with flour, and kneading at room temperature for 10 min; standing for 10min, rolling the dough in a dough press to obtain dough sheet with thickness of 1.2mm, and cutting into dough strips with width of 3mm with a strip cutter.
Fermenting and drying the raw noodles in a sectional manner. The initial fermentation humidity is 60%, the humidity rising rate is controlled to be 1%/min until the humidity reaches 90%, the first-stage fermentation is carried out under the conditions of 90% humidity and 20 ℃, the fermentation time is 1.0h, and the humidity is 90% after the fermentation is finished; and (3) fermenting the noodles after the first stage fermentation in a second stage, wherein the fermentation conditions in the second stage are as follows: the temperature is 40 ℃, the humidity is 82 percent, and the time is 1.5 h; drying the noodles after the second stage of fermentation, wherein the first stage of drying condition is that the temperature is 40 ℃, the humidity is 75 percent, and the time is 2.5 hours; the second stage drying condition was 30 deg.C, humidity 65%, and time 1.5 h. And (5) obtaining the hollow dried noodles after drying.
Example 5
100kg of flour, 1.1kg of yeast and 36kg of water are weighed. Firstly, dissolving yeast in water with the temperature of 40 ℃, activating for 10min, then fully mixing the yeast and the water with flour, and kneading for 10min at room temperature; standing for 10min, rolling the dough to obtain sheet of dough with thickness of 1.2mm in a dough rolling machine, and cutting the sheet into dough strips with width of 3mm with a strip cutter.
Directly placing the raw noodles at 85% humidity and 30 deg.C for first stage fermentation for 1.0h, and ending fermentation at 85% humidity; and (3) fermenting the noodles after the first stage fermentation in a second stage, wherein the fermentation conditions in the second stage are as follows: the temperature is 37 ℃, the humidity is 80 percent, and the time is 1.0 h; drying the noodles fermented in the second stage under the conditions of 40 deg.C, 75% humidity for 2.5 h; the second stage drying condition is temperature of 30 deg.C, humidity of 65%, and time of 1.0 h. And (5) obtaining the hollow dried noodles after drying.
Example 6
100kg of flour, 1.5kg of yeast and 35kg of water are weighed. Firstly, dissolving yeast in water with the temperature of 40 ℃, activating for 10min, then fully mixing the yeast and the water with flour, and kneading for 10min at room temperature; standing for 10min, rolling the dough in a dough press to obtain dough sheet with thickness of 1.2mm, and cutting into dough strips with width of 3mm with a strip cutter.
Directly placing the raw noodles at 90% humidity and 20 deg.C for first stage fermentation for 1.5 hr until the humidity reaches 90%; and (3) fermenting the noodles after the first stage fermentation in a second stage, wherein the fermentation conditions in the second stage are as follows: the temperature is 33 ℃, the humidity is 85 percent, and the time is 1.5 h; drying the noodles fermented in the second stage under the conditions of 40 deg.C, 75% humidity for 2.5 h; the second stage drying condition was 30 deg.C, humidity 65%, and time 1.5 h. And (5) obtaining the hollow dried noodles after drying.
Example 7
100kg of flour, 2kg of yeast and 34kg of water are weighed. Dissolving yeast in water of 40 deg.C, activating for 10min, mixing yeast and water with flour, and kneading at room temperature for 10 min; standing for 10min, rolling the dough in a dough press to obtain dough sheet with thickness of 1.2mm, and cutting into dough strips with width of 3mm with a strip cutter.
Directly placing the raw noodles at 95% humidity and 25 deg.C for first stage fermentation for 0.5h, and ending fermentation at 95% humidity; and (3) fermenting the noodles after the first stage fermentation in a second stage, wherein the fermentation conditions in the second stage are as follows: the temperature is 40 ℃, the humidity is 82 percent, and the time is 2.0 h; drying the noodles after the second stage of fermentation, wherein the first stage of drying condition is that the temperature is 40 ℃, the humidity is 75 percent, and the time is 2.5 hours; the second stage drying condition is temperature of 30 deg.C, humidity of 65%, and time of 1.5 h. And (5) obtaining the hollow dried noodles after drying.
Comparative example 1
100kg of flour and 32kg of water are weighed. Fully mixing water and flour, and kneading for 10min at room temperature; standing for 10min, rolling the dough in a dough press to obtain dough sheet with thickness of 1.2mm, and cutting into dough strips with width of 3mm with a strip cutter.
The raw noodles were treated according to the fermentation and drying conditions of example 1.
Comparative example 2
100kg of flour, 1.0kg of yeast and 35kg of water are weighed. Dissolving yeast in water of 40 deg.C, activating for 10min, mixing yeast and water with flour, and kneading at room temperature for 10 min; standing for 10min, rolling the dough in a dough press to obtain dough sheet with thickness of 1.2mm, and cutting into dough strips with width of 3mm with a strip cutter.
Fermenting and drying the raw noodles in a sectional manner. The initial fermentation humidity is 65%, the humidity rising rate is controlled to be 0.2%/min until the humidity reaches 85%, the first-stage fermentation is carried out under the conditions of 85% humidity and 35 ℃, the fermentation time is 1.5h, and the humidity is 85% after the fermentation is finished; and (3) fermenting the noodles after the first stage fermentation in a second stage, wherein the fermentation conditions in the second stage are as follows: the temperature is 35 ℃, the humidity is 85 percent, and the time is 1.5 h; drying the noodles after the second stage of fermentation, wherein the first stage of drying condition is that the temperature is 40 ℃, the humidity is 75 percent, and the time is 2.5 hours; the second stage drying condition is temperature of 30 deg.C, humidity of 65%, and time of 1.5 h. And (5) obtaining the fine dried noodles after drying.
Comparative example 3
100kg of flour, 1.0kg of yeast and 35kg of water are weighed. Dissolving yeast in water of 40 deg.C, activating for 10min, mixing yeast and water with flour, and kneading at room temperature for 10 min; standing for 10min, rolling the dough to obtain sheet of dough with thickness of 1.2mm in a dough rolling machine, and cutting the sheet into dough strips with width of 3mm with a strip cutter.
Fermenting and drying the raw noodles. The initial fermentation humidity is 65%, the humidity rising rate is controlled to be 1%/min until the humidity reaches 85%, fermentation is carried out under the conditions of 85% humidity and 30 ℃, the fermentation time is 1.0h, and the humidity is 85% after the fermentation is finished; drying the fermented noodles, wherein the first stage drying condition is that the temperature is 40 ℃, the humidity is 75%, and the time is 2.5 h; the second stage drying condition was 30 deg.C, humidity 65%, and time 1.5 h. And (5) obtaining the fine dried noodles after drying.
Comparative example 4
100kg of flour, 1.0kg of yeast and 35kg of water are weighed. Dissolving yeast in water of 40 deg.C, activating for 10min, mixing yeast and water with flour, and kneading at room temperature for 10 min; standing for 10min, rolling the dough in a dough press to obtain dough sheet with thickness of 1.2mm, and cutting into dough strips with width of 3mm with a strip cutter.
Fermenting and drying the raw noodles. The initial fermentation humidity is 65%, the humidity rising rate is controlled to be 1%/min until the humidity reaches 80%, fermentation is carried out under the conditions of 80% humidity and 35 ℃, the fermentation time is 0.5h, and the humidity is 80% after the fermentation is finished; drying the fermented noodles, wherein the first stage drying condition is that the temperature is 40 ℃, the humidity is 75%, and the time is 2.5 h; the second stage drying condition was 30 deg.C, humidity 65%, and time 1.5 h. And (5) drying to obtain the dried noodles.
Test example
The optimum cooking time of the noodles prepared in examples 1 to 7 and comparative examples 1 to 4 was tested. Sensory evaluation was performed for example 1 and comparative example 1.
The sensory evaluation method was as follows: after the fine dried noodles are cooked for the optimal cooking time, the samples are respectively placed in tasting cups with warm water at the temperature of 60 ℃, and 10 evaluators are asked to describe and evaluate the samples on five sensory attributes of hardness, elasticity, smoothness, tooth sticking feeling and fermentation taste.
Optimal brew time test: taking 30 noodles, putting into 450mL of boiling water, timing, keeping the water in a slightly boiling state all the time in the boiling process, taking out 1 noodle every 15s from 2min, extruding by using two transparent glass plates, observing whether the noodles have obvious white cores or not, and obtaining the optimal boiling time of the noodles when the white cores just disappear.
The results are shown in table 1 below and fig. 1 and 2. As can be seen from table 1, the cooking time of the porous fine dried noodles was significantly shortened compared to the ordinary fine dried noodles (comparative example 1); comparative example 2 similar formulation and process to example 1 were used, but the moisture rising rate was slow, and thus the degree of fermentation was weak, the appearance of the noodles was not significantly changed, and the cooking time was not reduced. Comparative examples 3 and 4 only carried out one stage of fermentation, the porosity was significantly reduced, and the cooking time was the same as that of ordinary fine dried noodles.
Table 1: porosity and cooking time of fine dried noodles under different process conditions
As can be seen from fig. 2, the porous dried noodles (example 1) are superior to the ordinary dried noodles (comparative example 1) in hardness, elasticity, and smoothness, and slightly inferior to the ordinary dried noodles (comparative example 1) in the sense of tooth-sticking; in addition, the porous dried noodles of example 1 also had a clear fermented flavor.
Claims (11)
1. A method for producing porous fine dried noodles, comprising the steps of fermenting and drying raw noodles containing yeast, wherein the fermentation comprises two-stage fermentation:
fermentation in the first stage: the humidity is 85-95%, the temperature is 20-30 ℃, and the fermentation time is 0.5-1.5 hours;
and (3) second-stage fermentation: the humidity is 80-85%, the temperature is 33-40 ℃, and the fermentation time is 1.0-2.0 hours;
before the first-stage fermentation, if the humidity is not in the range of 85-95%, raising the humidity of the environment where the raw noodles are located to the humidity of 85-95% within 1 hour at a speed of more than or equal to 0.7%/min;
the porous fine dried noodles have the porosity of 5-30%, pores are visible in the cross section of the noodles, and holes which are not communicated and account for 3-30% of the area of the cross section of the noodles are formed in the center line in the length direction.
2. The method of claim 1,
the fermentation temperature of the first stage fermentation is 25-30 ℃, and the fermentation time is 0.5-1.0 hour;
the fermentation temperature of the second stage fermentation is 35 +/-2 ℃.
3. The method according to claim 1, wherein the humidity of the environment in which the raw noodles are placed is raised to said 85-95% humidity within 0.5 hours before the first stage fermentation is initiated.
4. The method according to claim 1, wherein the humidity of the environment in which the raw noodles are placed is increased to the 85-95% humidity at a rate of 0.83%/min or more before the first stage fermentation is started.
5. The method according to claim 1, wherein the humidity of the environment in which the raw noodles are placed is increased to the 85-95% humidity at a rate of 1.0%/min or more before the first stage fermentation is started.
6. The process according to any one of claims 1 to 2, wherein the raw noodle is placed in an environment having an initial humidity of 60 to 70%.
7. The method of any one of claims 1-2, wherein the drying comprises: and (3) drying the fermented noodles at the temperature of 25-45 ℃ and the humidity of 60-75% for 2-5 hours.
8. The method of claim 7, wherein the drying comprises two-stage drying, wherein:
the temperature of the first stage drying is 38-45 ℃, the humidity is 70-75%, and the drying time is 2-3 hours;
the temperature of the second stage of drying is 28-35 ℃, the humidity is 60-65%, and the drying time is 1-2 hours.
9. The method of claim 1, wherein the preparation of the raw noodle comprises the steps of dough mixing, dough sheeting and strip cutting, wherein the dough comprises flour, water, yeast, optionally starch and optionally additives, wherein the water content is 30-40% by mass of the total mass of the flour and the optional starch, the yeast content is 0.5-5.0% by mass of the flour, and the starch content is 0-40% by mass of the flour.
10. The method of claim 9, wherein the dough is left to stand for 10 to 20 minutes after the dough kneading is completed, and then is sheeted and cut into strips to prepare raw noodles.
11. The porous fine dried noodles are characterized by having a porosity of 5-30%, visible pores in the cross section of the noodles, and non-through holes which account for 3-30% of the area of the cross section of the noodles and are arranged on the central line in the length direction; wherein the porous fine dried noodles are prepared by the method of any one of claims 1 to 10.
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