CN110024952A - A kind of preparation method of non-fried curing noodles - Google Patents
A kind of preparation method of non-fried curing noodles Download PDFInfo
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- CN110024952A CN110024952A CN201910354863.1A CN201910354863A CN110024952A CN 110024952 A CN110024952 A CN 110024952A CN 201910354863 A CN201910354863 A CN 201910354863A CN 110024952 A CN110024952 A CN 110024952A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 102
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 230000018044 dehydration Effects 0.000 claims abstract description 64
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 64
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 39
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 39
- 238000001035 drying Methods 0.000 claims abstract description 38
- 235000013312 flour Nutrition 0.000 claims abstract description 32
- 241000209140 Triticum Species 0.000 claims abstract description 17
- 235000021307 Triticum Nutrition 0.000 claims abstract description 17
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims abstract description 16
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 16
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 14
- 239000002131 composite material Substances 0.000 claims abstract description 14
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 14
- 239000010452 phosphate Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 10
- 238000000465 moulding Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims description 11
- 238000003475 lamination Methods 0.000 claims description 9
- 238000005303 weighing Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 1
- 208000005156 Dehydration Diseases 0.000 abstract description 58
- 238000005265 energy consumption Methods 0.000 abstract description 4
- 238000003490 calendering Methods 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 16
- 238000012545 processing Methods 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 6
- 235000008446 instant noodles Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- 238000009835 boiling Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 238000013329 compounding Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000005357 flat glass Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of non-fried curing noodles and preparation method thereof, take 80 ~ 120 parts of wheat flour, 10 ~ 16 parts of soybean protein, 0.1 ~ 0.3 part of composite phosphate is placed in dough mixing machine, after adding 30 ~ 40 DEG C of water to be sufficiently stirred, adds flaxseed gum and be uniformly mixed, under room temperature after provocation, calendering；It is steamed with steam and takes out the pressurization precooling treatment 20s at 15 ~ 25 DEG C rapidly, after in 40 ~ 60 DEG C of downlink temperature control pre-dehydrations, after cutting molding carried out according to required specification, drying is finally segmented with the circulation air of 12 ~ 20m/s, obtains a kind of non-fried curing noodles.Low grease, target low in calories are not only realized using curing noodles made from which, while the mouthfeel bullet after noodles rehydration is sliding, the indexs such as hardness, elasticity, gumminess, restoring force and chewability are all obviously improved.Drying time is short, reduces energy consumption.
Description
Technical field
The present invention relates to instant noodles processing technique fields, specifically provide a kind of non-fried curing noodles preparation method and
Using non-fried curing noodles made from this method.
Background technique
Noodles are food all very common all over the world, because it is easier to acquisition, deliciousness and can allay one's hunger by vast consumption
Person's likes.And with the change of people's demand, noodles are not easy storage characteristics and the inconvenience cooked has expedited the emergence of the births of instant noodles
It is raw.Instant noodles remove the moisture in noodles by fried or heated-air drying, make it easier to store and cook or steep food conveniently, simultaneously
The deliciousness for remaining noodles enables consumers to quickly and easily enjoy noodles.
Curing face is also known as the instant noodles, instant noodles, is made of Raw material processings such as wheat flour, starch, and main component is carbon aquation
Close object and protein.Different by processing technology are divided into fried type and non-fried type again, wherein fried type curing face passes through and face, ripe
The processes such as change, calendering formation, boiling, frying are processed into, and crispy in taste is convenient, deeply by vast consumption since listing
Person's likes, but after fried dehydration is handled, cures lipid components content in flour cake and dramatically increase (about 20%) than before, about
It is 4 ~ 5 times of the non-fried curing face of non-fried type.
The pretreatment procedure in non-fried type curing face is similar to fried type curing face, and difference essentially consists in flour cake using micro- swollen
Chemical industry skill or hot-air drying technology dehydration, not by fried link, but compared with fried drying process, hot-air drying technology is deposited
Higher in energy consumption for drying, the mouthfeel (for example, slippage and viscoplasticity etc.) after flour cake rehydration can further be deteriorated, and taste
Also lighter, color is also poor.These defects seriously restrict the development of non-fried instant noodle.In actual processing production,
Based on the considerations of increasing the fine and closely woven property of noodles tissue, shortening flour cake rehydration time, fried type curing face is compared, non-fried type cures face
Higher requirements are also raised for the quality in powder progress process over there.
In view of above-mentioned deficiency, mouthfeel bullet is sliding after a kind of rehydration, has wheat faint scent taste, color is preferably and energy consumption is lower non-
Frying curing noodles and preparation method thereof are that the industry is badly in need of at present.
Summary of the invention
Based on above-mentioned analysis, the invention discloses mouthfeel bullet after a kind of rehydration is sliding, there is a wheat faint scent taste, color preferably and
Consume energy the lower non-fried preparation method for curing noodles, and using non-fried curing noodles made from this method.This hair
It is bright to be realized by following means:
A kind of non-fried curing noodles, the noodles are made of the raw material of following weight: 80 ~ 120 parts of wheat flour, soybean egg
White 10 ~ 16 parts, 1 ~ 2 part of flaxseed gum, 0.1 ~ 0.3 part of composite phosphate.
Further, which is made of the raw material of following weight: 90 parts of wheat flour, 13 parts of soybean protein, sub-
1.5 parts of numb seed glue, 0.2 part of composite phosphate.
A kind of preparation method of non-fried curing noodles, this method comprises the following steps:
(1) and face provocation: weighing wheat flour, soybean protein, composite phosphate and be placed in dough mixing machine, 30 ~ 40 DEG C of water is added sufficiently to stir
After mixing, adds flaxseed gum and be uniformly mixed, it is spare to obtain dough by 20 ~ 25min of provocation under room temperature；
(2) prolong molded: dough is placed in lamination machine, dough sheet is overlapped in parallel 2 ~ 4 times, finally by one of stack, obtained
Face band is spare；
(3) high-temperature steam cures: face band is steamed with steam, and it is spare to obtain curing face band；
(4) be pre-chilled: curing face band takes out rapidly the pressurization precooling treatment 20s at 15 ~ 25 DEG C, obtains pre- huyashi-chuuka (cold chinese-style noodles) and prepares and carries use；
(5) temperature control pre-dehydration: handling 10s in 0.04 ~ 0.06MPa downlink temperature control pre-dehydration for pre- huyashi-chuuka (cold chinese-style noodles) band, and pressure release keeps 20s,
It is dried under reduced pressure 10s again, pressure release keeps 20s, restores normal pressure and is dehydrated 10s, it is spare to obtain pre-dehydration face band；
(6) it cuts: taking out face band according to required specification and carry out cutting molding, it is spare to obtain pre-dehydration noodles；
(7) dewatered drying: drying 45 ~ 55s for pre-dehydration noodles at 65 ~ 75 DEG C, then adjusts the temperature to 100 ~ 120 DEG C of drying
120 ~ 160s obtains a kind of non-fried curing noodles.
Further, step (1) described soybean protein is made of soybean protein 11S and soybean protein 7S.
Further, the soybean protein 11S and soybean protein 7S mass ratio are 7 ~ 9:3 ~ 7.
Further, step (3) the high-temperature steam curing temperature is 85 ~ 95 DEG C, steaming time 120s.
Further, step (4) the precooling treatment vacuum degree is 50 ~ 60KPa.
Further, step (5) the temperature control pre-dehydration temperature is 40 ~ 60 DEG C.
Further, the circulation air for being 12 ~ 20m/s using speed in step (7) described drying and dewatering.
The invention also discloses a kind of non-fried curing noodles according to made from any of the above-described preparation method.
The beneficial effects of the present invention are:
1, the present invention is when item is handled over there, after first cooking with steam, takes out pressurization precooling treatment 20s rapidly, while
40 ~ 60 DEG C of descending phase temperature control dehydrations can effectively improve the gel-forming of soybean protein and flaxseed gum, be formed inside noodles
Closely knit reticular structure makes the mouthfeel bullet after noodles rehydration sliding, and is easier to tasty.
2, the present invention is handled using two step dewatered dryings, pressurization precooling treatment is combined when row temperature control pre-dehydration early period, effectively
The Space Structure Stability inside noodles is controlled, segmentation drying and processing is then carried out with the circulation air of 12 ~ 20m/s again, it is bright
Aobvious to reduce the strip-breaking rate occurred when noodles rehydration cooks, the indexs such as hardness, elasticity, gumminess, restoring force and chewability are all
It is obviously improved.And Low grease, target low in calories are not only realized using which curing noodles obtained, it does simultaneously
The dry time is short, reduces energy consumption.
3, the present invention is only under with the compounding of soybean protein S11, soybean protein S7 and flaxseed gum, in conjunction with high-temperature steam
Curing, precooling treatment, temperature control pre-dehydration and dewatered drying processing after, concertedness improve it is non-fried curing noodles mouthfeel with
Palatability not only realizes tasty fireballing target, while can also reduce strip-breaking rate.
Specific embodiment
Embodiment 1
A kind of preparation method of non-fried curing noodles
(1) and face: weighing wheat flour 100kg, soybean protein 11S 8kg, soybean protein 7S 5kg, composite phosphate 0.2kg and set
In dough mixing machine, after adding 35 DEG C of water to be sufficiently stirred, adds flaxseed gum 1.5kg and be uniformly mixed, provocation 22min under room temperature is obtained
Dough is spare；
(2) prolong molded: dough is placed in lamination machine, dough sheet is overlapped in parallel 3 times, finally by one of stack, obtain face
With spare；
(3) high-temperature steam cures: face band steams 120s with 90 DEG C of steam, and it is spare to obtain curing face band；
(4) be pre-chilled: curing face band takes out rapidly pressurization precooling treatment 20s, the vacuum degree 55KPa at 20 DEG C, obtains pre- huyashi-chuuka (cold chinese-style noodles) band
It is spare；
(5) temperature control pre-dehydration: handling 10s in 0.05MPa, 50 DEG C of downlink temperature control pre-dehydrations for pre- huyashi-chuuka (cold chinese-style noodles) band, and pressure release keeps 20s,
It is dried under reduced pressure 10s again, pressure release keeps 20s, restores normal pressure and is dehydrated 10s, it is spare to obtain pre-dehydration face band；
(6) it cuts: taking out face band according to required specification and carry out cutting molding, it is spare to obtain pre-dehydration noodles；
(7) dewatered drying: pre-dehydration noodles are dried into 50s at 70 DEG C using the circulation air that speed is 16m/s, are then adjusted
Temperature obtains a kind of non-fried curing noodles to 110 DEG C of drying 140s.
Embodiment 2
A kind of preparation method of non-fried curing noodles
(1) and face: weighing wheat flour 80kg, soybean protein 11S 7kg, soybean protein 7S 3kg, composite phosphate 0.1kg and be placed in
In dough mixing machine, after adding 30 DEG C of water to be sufficiently stirred, adds flaxseed gum 1kg and be uniformly mixed, provocation 20min under room temperature obtains dough
It is spare；
(2) prolong molded: dough is placed in lamination machine, dough sheet is overlapped in parallel 2 times, finally by one of stack, obtain face
With spare；
(3) high-temperature steam cures: face band steams 120s with 85 DEG C of steam, and it is spare to obtain curing face band；
(4) be pre-chilled: curing face band takes out rapidly pressurization precooling treatment 20s, the vacuum degree 60KPa at 15 DEG C, obtains pre- huyashi-chuuka (cold chinese-style noodles) band
It is spare；
(5) temperature control pre-dehydration: handling 10s in 0.04MPa, 60 DEG C of downlink temperature control pre-dehydrations for pre- huyashi-chuuka (cold chinese-style noodles) band, and pressure release keeps 20s,
It is dried under reduced pressure 10s again, pressure release keeps 20s, restores normal pressure and is dehydrated 10s, it is spare to obtain pre-dehydration face band；
(6) it cuts: taking out face band according to required specification and carry out cutting molding, it is spare to obtain pre-dehydration noodles；
(7) dewatered drying: pre-dehydration noodles are dried into 55s at 65 DEG C using the circulation air that speed is 12m/s, are then adjusted
Temperature obtains a kind of non-fried curing noodles to 100 DEG C of drying 160s.
Embodiment 3
A kind of preparation method of non-fried curing noodles
(1) and face: weighing wheat flour 120kg, soybean protein 11S 9kg, soybean protein 7S 7kg, composite phosphate 0.3kg and set
In dough mixing machine, after adding 40 DEG C of water to be sufficiently stirred, adds flaxseed gum 2kg and be uniformly mixed, provocation 25min under room temperature obtains face
Group is spare；
(2) prolong molded: dough is placed in lamination machine, dough sheet is overlapped in parallel 4 times, finally by one of stack, obtain face
With spare；
(3) high-temperature steam cures: face band steams 120s with 95 DEG C of steam, and it is spare to obtain curing face band；
(4) be pre-chilled: curing face band takes out rapidly pressurization precooling treatment 20s, the vacuum degree 50KPa at 25 DEG C, obtains pre- huyashi-chuuka (cold chinese-style noodles) band
It is spare；
(5) temperature control pre-dehydration: handling 10s in 0.06MPa, 40 DEG C of downlink temperature control pre-dehydrations for pre- huyashi-chuuka (cold chinese-style noodles) band, and pressure release keeps 20s,
It is dried under reduced pressure 10s again, pressure release keeps 20s, restores normal pressure and is dehydrated 10s, it is spare to obtain pre-dehydration face band；
(6) it cuts: taking out face band according to required specification and carry out cutting molding, it is spare to obtain pre-dehydration noodles；
(7) dewatered drying: pre-dehydration noodles are dried into 45s at 75 DEG C using the circulation air that speed is 20m/s, are then adjusted
Temperature obtains a kind of non-fried curing noodles to 120 DEG C of drying 120s.
Comparative example 1
A kind of preparation method of non-fried curing noodles
The preparation method is the same as that of Example 1, only cancels the use of two kinds of soybean proteins.
(1) and face: weighing wheat flour 113kg, composite phosphate 0.2kg is placed in dough mixing machine, 35 DEG C of water is added to be sufficiently stirred
Afterwards, it adds flaxseed gum 1.5kg to be uniformly mixed, it is spare to obtain dough by provocation 22min under room temperature；
(2) prolong molded: dough is placed in lamination machine, dough sheet is overlapped in parallel 3 times, finally by one of stack, obtain face
With spare；
(3) high-temperature steam cures: face band steams 120s with 90 DEG C of steam, and it is spare to obtain curing face band；
(4) be pre-chilled: curing face band takes out rapidly pressurization precooling treatment 20s, the vacuum degree 55KPa at 20 DEG C, obtains pre- huyashi-chuuka (cold chinese-style noodles) band
It is spare；
(5) temperature control pre-dehydration: handling 10s in 0.05MPa, 50 DEG C of downlink temperature control pre-dehydrations for pre- huyashi-chuuka (cold chinese-style noodles) band, and pressure release keeps 20s,
It is dried under reduced pressure 10s again, pressure release keeps 20s, restores normal pressure and is dehydrated 10s, it is spare to obtain pre-dehydration face band；
(6) it cuts: taking out face band according to required specification and carry out cutting molding, it is spare to obtain pre-dehydration noodles；
(7) dewatered drying: pre-dehydration noodles are dried into 50s at 70 DEG C using the circulation air that speed is 16m/s, are then adjusted
Temperature obtains a kind of non-fried curing noodles to 110 DEG C of drying 140s.
Comparative example 2
A kind of preparation method of non-fried curing noodles
The preparation method is the same as that of Example 1, and only precooling treatment cancels pressurized operation, only precooling treatment under normal pressure.
(1) and face: weighing wheat flour 100kg, soybean protein 11S 8kg, soybean protein 7S 5kg, composite phosphate
0.2kg is placed in dough mixing machine, after adding 35 DEG C of water to be sufficiently stirred, is added flaxseed gum 1.5kg and is uniformly mixed, provocation under room temperature
It is spare to obtain dough by 22min；
(2) prolong molded: dough is placed in lamination machine, dough sheet is overlapped in parallel 3 times, finally by one of stack, obtain face
With spare；
(3) high-temperature steam cures: face band steams 120s with 90 DEG C of steam, and it is spare to obtain curing face band；
(4) be pre-chilled: curing face band takes out rapidly the precooling treatment 60s at 20 DEG C, obtains pre- huyashi-chuuka (cold chinese-style noodles) and prepares and carries use；
(5) temperature control pre-dehydration: handling 10s in 0.05MPa, 50 DEG C of downlink temperature control pre-dehydrations for pre- huyashi-chuuka (cold chinese-style noodles) band, and pressure release keeps 20s,
It is dried under reduced pressure 10s again, pressure release keeps 20s, restores normal pressure and is dehydrated 10s, it is spare to obtain pre-dehydration face band；
(6) it cuts: taking out face band according to required specification and carry out cutting molding, it is spare to obtain pre-dehydration noodles；
(7) dewatered drying: pre-dehydration noodles are dried into 50s at 70 DEG C using the circulation air that speed is 16m/s, are then adjusted
Temperature obtains a kind of non-fried curing noodles to 110 DEG C of drying 140s.
Comparative example 3
A kind of preparation method of non-fried curing noodles
The preparation method is the same as that of Example 1, and only temperature control dehydration cancels interim operation and the operation of drying and dewatering stage.
(1) and face: weighing wheat flour 100kg, soybean protein 11S 8kg, soybean protein 7S 5kg, composite phosphate
0.2kg is placed in dough mixing machine, after adding 35 DEG C of water to be sufficiently stirred, is added flaxseed gum 1.5kg and is uniformly mixed, provocation under room temperature
It is spare to obtain dough by 22min；
(2) prolong molded: dough is placed in lamination machine, dough sheet is overlapped in parallel 3 times, finally by one of stack, obtain face
With spare；
(3) high-temperature steam cures: face band steams 120s with 90 DEG C of steam, and it is spare to obtain curing face band；
(4) be pre-chilled: curing face band takes out rapidly pressurization precooling treatment 20s, the vacuum degree 55KPa at 20 DEG C, obtains pre- huyashi-chuuka (cold chinese-style noodles) band
It is spare；
(5) temperature control pre-dehydration: pre- huyashi-chuuka (cold chinese-style noodles) band is handled into 50s in 0.05MPa, 50 DEG C of downlink temperature control pre-dehydrations, obtains pre-dehydration face band
It is spare；
(6) it cuts: taking out face band according to required specification and carry out cutting molding, it is spare to obtain pre-dehydration noodles；
(7) dewatered drying: pre-dehydration noodles are dried into 100s at 90 DEG C using the circulation air that speed is 16m/s, are obtained a kind of
Non-fried curing noodles.
Comparative example 4
A kind of preparation method of non-fried curing noodles
The preparation method is the same as that of Example 1, and only temperature control dehydration cancels stage operation and the operation of drying and dewatering stage, while will add
Pressure precooling treatment is changed to normal pressure precooling treatment.
(1) and face: weighing wheat flour 100kg, soybean protein 11S 8kg, soybean protein 7S 5kg, composite phosphate
0.2kg is placed in dough mixing machine, after adding 35 DEG C of water to be sufficiently stirred, is added flaxseed gum 1.5kg and is uniformly mixed, provocation under room temperature
It is spare to obtain dough by 22min；
(2) prolong molded: dough is placed in lamination machine, dough sheet is overlapped in parallel 3 times, finally by one of stack, obtain face
With spare；
(3) high-temperature steam cures: face band steams 120s with 90 DEG C of steam, and it is spare to obtain curing face band；
(4) be pre-chilled: curing face band takes out rapidly the precooling treatment 60s at 20 DEG C, obtains pre- huyashi-chuuka (cold chinese-style noodles) and prepares and carries use；
(5) temperature control pre-dehydration: pre- huyashi-chuuka (cold chinese-style noodles) band is handled into 50s in 0.05MPa, 50 DEG C of downlink temperature control pre-dehydrations, obtains pre-dehydration face band
It is spare；
(6) it cuts: taking out face band according to required specification and carry out cutting molding, it is spare to obtain pre-dehydration noodles；
(7) dewatered drying: pre-dehydration noodles are dried into 100s at 90 DEG C using the circulation air that speed is 16m/s, are obtained a kind of
Non-fried curing noodles.
Test example 1
Each group flour cake rehydration situation compares
Flour cake made from embodiment 1, comparative example 1 ~ 4 is respectively placed in beaker, the boiling water of 5 times of flour cake amounts is added, covers timing.
Every piece noodles of taking-up in 10 seconds, squeezed, observed whether there is or not white core among noodles with two blocks of transparent sheet glass, Bai Xin disappear when
Between be noodles rehydration time.Each group noodles ratio of briquetting, cooking loss rate and strip-breaking rate, each group flour cake rehydration feelings are counted simultaneously
See Table 1 for details for condition.
1 each group flour cake rehydration situation of table
。
According to 1 result of table it is found that comparative example 1(the preparation method is the same as that of Example 1, only cancel two kinds of soybean proteins use)
Rehydration time, cooking loss rate, strip-breaking rate are obviously higher than embodiment 1, but noodles ratio of briquetting is lower than embodiment 1, illustrates to cancel
After soybean protein S11 and soybean protein S7, the density inside noodles is excessively high, but space structure is unstable, heated rear easy broken strip
And rehydration time is too long.The preparation method is the same as that of Example 1 by comparative example 2(, and only precooling treatment cancels pressurized operation, only in normal pressure
Lower precooling treatment) cooking loss rate, strip-breaking rate obviously higher than embodiment 1, noodles ratio of briquetting is lower than embodiment 1, although rehydration
Apparent difference is not shown on time, but can be inferred to simple normal pressure precooling treatment yet and be unfavorable for noodles internal structure
It rebuilds, corresponding disadvantage is shown on strip-breaking rate.The preparation method is the same as that of Example 1 by comparative example 3(, and only temperature control dehydration cancels rank
Section property operation and drying and dewatering stage operation) cooking loss rate, strip-breaking rate obviously higher than embodiment 1, noodles ratio of briquetting is low
In embodiment 1, although not showing apparent difference on rehydration time, it can also be inferred to direct temperature control dehydration and drying is de-
Water is easy to impact the space structure of noodles, and noodles are not easily molded.The preparation method is the same as that of Example 1 by comparative example 4(, only controls
Interim operation and the operation of drying and dewatering stage are cancelled in temperature dehydration, while pressurization precooling treatment is changed to normal pressure precooling treatment)
Indices be significantly lower than comparative example 1 ~ 3, illustrate while cancelling the processing of interim temperature control dehydration, at interim drying and dewatering
The ratio of briquetting of noodles can be seriously affected after reason and pressurization precooling treatment, it is easier to lead to occur mixed soup in noodles boiling process.
Test example 2
Each group flour cake sensory evaluation is compared
Flour cake made from embodiment 1, comparative example 1 ~ 4 is cooked, then slippage to each group noodles, viscoplasticity, flavor and
Color carries out sensory evaluation, and the sensory evaluation carries out in common man of 12 ages between 20-40 years old and women,
In, each age bracket is averaged 6 people between 20-30 years old, 30-40, three male three female.
The sensory evaluation is made as standard and is evaluated with 5 graduation, wherein 5 points represent it is outstanding, 4 points represent it is good, 3
Point represent can, 2 points represent it is general, 1 point represent it is poor.If subject think the above index between two above grade,
It can be then indicated with the numerical value of non-integer.Each group flour cake sensory evaluation is shown in Table 2.
2 each group flour cake sensory evaluation of table is compared
。
According to 2 result of table it is found that the viscoplasticity of 1 flour cake of embodiment, smoothness, color are best in five groups, and also
Effectively improve apparent state, soaking resistance and the hardness of flour cake.The preparation method is the same as that of Example 1 by comparative example 1(, only cancels two
The use of kind of soybean protein), the preparation method is the same as that of Example 1 by comparative example 2(, only precooling treatment cancels pressurized operation, only normal
Depress precooling treatment), the preparation method is the same as that of Example 1 by comparative example 3(, only temperature control dehydration cancels interim operation and drying and dewatering
Stage operation) viscoplasticity, smoothness, color, apparent state, soaking resistance and the hardness of flour cake is all significantly lower than embodiment 1, it says
Pressurized operation or interim temperature control dehydration are cancelled in the bright use for whether cancelling soybean protein, precooling treatment and interim drying is de-
Water can all affect to the sense organ of flour cake.In addition the preparation method is the same as that of Example 1 by comparative example 4(, and only temperature control dehydration takes
Disappear interim operation and the operation of drying and dewatering stage, while precooling treatment of pressurizeing is changed to normal pressure precooling treatment) items refer to
Mark is significantly lower than comparative example 1 ~ 3, illustrates while cancelling interim temperature control dehydration and interim drying and dewatering, while cancelling pressurization
Precooling treatment can all seriously affect the sense organ of noodles afterwards, and noodles palatability is worse.
In conclusion the present invention is only under with the compounding of soybean protein S11, soybean protein S7 and flaxseed gum, in conjunction with
After high-temperature steam curing, precooling treatment, temperature control pre-dehydration and dewatered drying processing, concertedness improves non-fried curing noodles
Mouthfeel and palatability, not only realize tasty fireballing target, while strip-breaking rate can also be reduced.
The preferred embodiment of the present invention has been described above in detail, still, during present invention is not limited to the embodiments described above
Detail within the scope of the technical concept of the present invention can be with various simple variants of the technical solution of the present invention are made, this
A little simple variants all belong to the scope of protection of the present invention.It is further to note that described in above-mentioned specific embodiment
Each particular technique feature can be combined in any appropriate way in the case of no contradiction.In order to avoid not
Necessary repetition, the invention will not be further described in various possible combinations.In addition, a variety of different implementations of the invention
Any combination can also be carried out between mode, as long as it does not violate the idea of the present invention, it is public equally to should be considered as institute of the invention
The content opened.
Claims (10)
1. a kind of non-fried curing noodles, which is characterized in that the noodles are made of the raw material of following weight:
80 ~ 120 parts of wheat flour, 10 ~ 16 parts of soybean protein, 1 ~ 2 part of flaxseed gum, 0.1 ~ 0.3 part of composite phosphate.
2. non-fried curing noodles according to claim 1, which is characterized in that the noodles by following weight original
Material is made:
90 parts of wheat flour, 13 parts of soybean protein, 1.5 parts of flaxseed gum, 0.2 part of composite phosphate.
3. a kind of preparation method of non-fried curing noodles according to claim 1 or claim 2, which is characterized in that this method includes
Following steps:
(1) and face provocation: weighing wheat flour, soybean protein, composite phosphate and be placed in dough mixing machine, 30 ~ 40 DEG C of water is added sufficiently to stir
After mixing, adds flaxseed gum and be uniformly mixed, it is spare to obtain dough by 20 ~ 25min of provocation under room temperature；
(2) prolong molded: dough is placed in lamination machine, dough sheet is overlapped in parallel 2 ~ 4 times, finally by one of stack, obtained
Face band is spare；
(3) high-temperature steam cures: face band is steamed with steam, and it is spare to obtain curing face band；
(4) be pre-chilled: curing face band takes out rapidly the pressurization precooling treatment 20s at 15 ~ 25 DEG C, obtains pre- huyashi-chuuka (cold chinese-style noodles) and prepares and carries use；
(5) temperature control pre-dehydration: handling 10s in 0.04 ~ 0.06MPa downlink temperature control pre-dehydration for pre- huyashi-chuuka (cold chinese-style noodles) band, and pressure release keeps 20s,
It is dried under reduced pressure 10s again, pressure release keeps 20s, restores normal pressure and is dehydrated 10s, it is spare to obtain pre-dehydration face band；
(6) it cuts: taking out face band according to required specification and carry out cutting molding, it is spare to obtain pre-dehydration noodles；
(7) dewatered drying: drying 45 ~ 55s for pre-dehydration noodles at 65 ~ 75 DEG C, then adjusts the temperature to 100 ~ 120 DEG C of drying
120 ~ 160s obtains a kind of non-fried curing noodles.
4. preparation method according to claim 3, which is characterized in that step (1) described soybean protein is by soybean protein 11S
It is constituted with soybean protein 7S.
5. the preparation method according to claim 4, which is characterized in that the soybean protein 11S and soybean protein 7S mass
Than for 7 ~ 9:3 ~ 7.
6. preparation method according to claim 3, which is characterized in that step (3) the high-temperature steam curing temperature be 85 ~
95 DEG C, steaming time 120s.
7. preparation method according to claim 3, which is characterized in that step (4) the precooling treatment vacuum degree be 50 ~
60KPa。
8. preparation method according to claim 3, which is characterized in that step (5) the temperature control pre-dehydration temperature is 40 ~ 60
℃。
9. preparation method according to claim 3, which is characterized in that be using speed in step (7) described drying and dewatering
The circulation air of 12 ~ 20m/s.
10. a kind of non-fried curing noodles according to made from claim 3 ~ 9 any preparation method.
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