CN110024954A - A kind of curtain coating paving slurry cooks the preparation method of non-fried noodles - Google Patents
A kind of curtain coating paving slurry cooks the preparation method of non-fried noodles Download PDFInfo
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- CN110024954A CN110024954A CN201910354869.9A CN201910354869A CN110024954A CN 110024954 A CN110024954 A CN 110024954A CN 201910354869 A CN201910354869 A CN 201910354869A CN 110024954 A CN110024954 A CN 110024954A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 53
- 239000002002 slurry Substances 0.000 title claims abstract description 43
- 238000007766 curtain coating Methods 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims description 21
- 230000018044 dehydration Effects 0.000 claims abstract description 39
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 39
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 35
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 35
- 229920002472 Starch Polymers 0.000 claims abstract description 25
- 235000019698 starch Nutrition 0.000 claims abstract description 25
- 239000008107 starch Substances 0.000 claims abstract description 25
- 238000010025 steaming Methods 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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 13
- 241000209140 Triticum Species 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 239000002131 composite material Substances 0.000 claims abstract description 13
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 13
- 239000010452 phosphate Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 24
- 239000000853 adhesive Substances 0.000 claims description 16
- 230000001070 adhesive effect Effects 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 11
- 238000000465 moulding Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 230000003796 beauty Effects 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 8
- 238000013329 compounding Methods 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 235000008446 instant noodles Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 238000013441 quality evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000007605 air drying Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012545 processing Methods 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
- 238000012827 research and development Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000004885 white matter Anatomy 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
- 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
-
- 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)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention discloses a kind of curtain coating paving slurries to cook non-fried noodles, take 80 ~ 120 parts of wheat flour, 10 ~ 16 parts of soybean protein, 0.1 ~ 0.3 part of composite phosphate is placed in vacuum dough mixing machine, 30 ~ 40 DEG C of water are added to be sufficiently stirred, flaxseed gum is added to continue to stir, it is then flat to be coated on paving pulpboard, by its roller slurry at the musculus cutaneus of 1.2 ~ 1.6mm thickness, it is cured again through high temperature steaming, musculus cutaneus gelatinization degree is set to cook non-fried noodles up to after row room temperature pretreatment after 80% ~ 90%, temperature and humidity control pre-dehydration, cutting and medium temperature dehydration and drying, obtaining a kind of curtain coating paving and starch.The present invention generates synergistic function using soybean protein 11S, soybean protein 7S and flaxseed gum, fine and close network structure is formed during hypobaric and refrigerated preservation, reduce moisture loss, noodles softness chewiness, and it can match in excellence or beauty with new long-life noodles after rehydration, more tasty when simultaneously in conjunction with seasoning, mouthfeel level becomes apparent from.
Description
Technical field
The present invention relates to instant noodles processing technique fields, and in particular to a kind of curtain coating paving slurry cooks the preparation side of non-fried noodles
Non-fried noodles made from method and use this method.
Background technique
Currently, with the continuous improvement of living standards, requirement of the people to instant food is no longer to only demand to have enough, no in the past
Talk the epoch of mouthfeel.Requirement to its food mouthfeel is also increasingly paid attention to, meanwhile, requirement and nutrient balance to health
It is brought into schedule.
Wheaten food class mainly facilitates snack food as a kind of, is mostly fried type flour cake and the non-fried type of heated-air drying at present
Flour cake, and need to add Partial Food additive (such as: preservative, antioxidant etc.).Therefore, fried instant noodle food class or
The non-fried instant food of heated-air drying is not easy eat more.In order to meet requirement of the numerous people to food nutrition, health is facilitated, need
Research and development one kind is conducive to the instant food of people's health.
In now current instant noodles manufacture field, a kind of disclosure for steaming noodles and its preparation process yet there are no, in view of upper
Deficiency is stated, a kind of mouthfeel is smooth, edible healthy, and addition preservative is not needed in process, the egg of flour in reconstitution process
The curtain coating paving slurry that white matter molecular network not will receive destruction, which cooks non-fried noodles, to be badly in need of in current industry.
Summary of the invention
Based on above-mentioned analysis, smooth, edible health that the present invention provides a kind of mouthfeels, and do not need to add in process
Preservative, the curtain coating paving slurry that the protein molecule reticular structure of flour not will receive destruction in reconstitution process cook non-fried noodles and
Preparation method, the present invention are realized by following means:
A kind of curtain coating paving slurry cooks non-fried noodles, which is 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.
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 curtain coating paving slurry cooks the preparation method of non-fried noodles, includes the following steps:
(1) vacuum and face: weighing wheat flour, soybean protein, composite phosphate and be placed in vacuum dough mixing machine, and 30 ~ 40 DEG C of water is added to fill
After dividing stirring, adds flaxseed gum and continue to stir, it is spare to obtain starch adhesive；
(2) slurry roller paving slurry: starch adhesive is uniformly laid on paving pulpboard after auger, its roller slurry is thick at 1.2 ~ 1.6mm
Musculus cutaneus is spare；
(3) high temperature steaming cures: musculus cutaneus obtained is cured through high temperature steaming, is made musculus cutaneus gelatinization degree up to 80% ~ 90%, is obtained curing face
Skin；
(4) room temperature pre-processes: curing musculus cutaneus being pressurizeed 60 ~ 80s of precooling treatment at room temperature, it is spare musculus cutaneus must to be pre-chilled；
(5) temperature control pre-dehydration: pre-cooling musculus cutaneus is handled in 40 ~ 45 DEG C, 40% ~ 50% condition downlink temperature control pre-dehydration of relative humidity,
It is spare to obtain pre-dehydration musculus cutaneus；
(6) it cuts: taking out musculus cutaneus according to required specification and carry out cutting molding, it is spare to obtain pre-dehydration noodles；
(7) medium temperature dehydrates: pre-dehydration noodles are dehydrated at 65 ~ 75 DEG C, obtain a kind of curtain coating paving starch cook it is non-fried
Face.
Further, step (1) soybean protein is 7 ~ 9:3 ~ 7 by soybean protein 11S and soybean protein 7S mass ratio.
Further, step (1) vacuum and noodles part are 0.8 ~ 1.2MPa.
Further, step (3) the high temperature steaming curing temperature is 160 ~ 180 DEG C.
Further, step (4) the precooling treatment vacuum degree is 50 ~ 60KPa.
Further, step (5) the wet dewatering time of temperature control pre-control is 4h
Further, step (7) the dehydration and drying time is 60 ~ 80s.
The invention also discloses a kind of, and the curtain coating paving slurry according to made from any of the above-described preparation method cooks non-fried noodles.
The beneficial effects of the present invention are:
1, dough of the present invention using vacuum and face under the compounding of soybean protein S11, soybean protein S7 and flaxseed gum, after compounding
Orderly three-dimensional space net structure can be formed, increases dough strength, elasticity and toughness, any surface finish can be improved after addition
Degree improves boiling fastness and brightness, there is preferable water-retaining property and retentiveness；Improve mouthfeel, promotes the flexibility and extension of dough
Property, make musculus cutaneus chewiness, it is smooth, it is flexible.
2, the dough after vacuum and face cure and be pre-processed using room temperature by the present invention, is eaten with low temperature to save
(heat for making food product or the energy for supporting various chemical activities reduce the original quality of product, while by the part free water of cell
Freeze, and its reduce water activity), without additionally incorporating preservative and additive, keep its food nutrition maximum
It preserves, moreover it is possible to enhance the elasticity and flexibility of noodles.
3, Low grease, target low in calories, while drying time are not only realized using non-fried noodles made from which
It is short, reduce energy consumption.
4, the present invention is only under with the compounding of soybean protein S11, soybean protein S7 and flaxseed gum, in conjunction with using room temperature
Pretreating process could cooperate with the mouthfeel and palatability for promoting non-fried steaming face, not only realize tasty fireballing target, together
When can also reduce strip-breaking rate.
Specific embodiment
Embodiment 1
A kind of curtain coating paving slurry cooks non-fried noodles
(1) wheat flour 100kg, soybean protein 11S 8kg, soybean protein 7S 5kg, composite phosphate vacuum and face: are weighed
0.2kg is placed in vacuum dough mixing machine (vacuum degree 1.0MPa), after adding 35 DEG C of water to be sufficiently stirred, add flaxseed gum 1.5kg after
Continuous stirring, it is spare to obtain starch adhesive；
(2) slurry roller paving slurry: starch adhesive is uniformly laid on paving pulpboard after auger, by its roller slurry at the musculus cutaneus of 1.4mm thickness
It is spare；
(3) high temperature steaming cures: musculus cutaneus obtained high temperature steaming at 170 DEG C cures, and makes musculus cutaneus gelatinization degree up to 85%, must cure
Musculus cutaneus；
(4) room temperature pre-processes: curing musculus cutaneus being pressurizeed precooling treatment 70s at room temperature, vacuum degree 55KPa obtains pre-cooling musculus cutaneus
It is spare；
(5) temperature control pre-dehydration: pre-cooling musculus cutaneus is handled into 4h in 43 DEG C, 45% condition downlink temperature control pre-dehydration of relative humidity, is obtained pre- de-
Water surface skin is spare；
(6) it cuts: taking out musculus cutaneus according to required specification and carry out cutting molding, it is spare to obtain pre-dehydration noodles；
(7) medium temperature dehydrates: pre-dehydration noodles are dehydrated into 70s at 70 DEG C, obtain a kind of curtain coating paving starch cook it is non-fried
Face.
Embodiment 2
A kind of curtain coating paving slurry cooks non-fried noodles
(1) wheat flour 80kg, soybean protein 11S 7kg, soybean protein 7S 3kg, composite phosphate 0.1kg vacuum and face: are weighed
It is placed in vacuum dough mixing machine (vacuum degree 0.8MPa), after adding 30 DEG C of water to be sufficiently stirred, adds flaxseed gum 1kg and continue to stir,
It is spare to obtain starch adhesive；
(2) slurry roller paving slurry: starch adhesive is uniformly laid on paving pulpboard after auger, by its roller slurry at the musculus cutaneus of 1.2mm thickness
It is spare；
(3) high temperature steaming cures: musculus cutaneus obtained high temperature steaming at 160 DEG C cures, and makes musculus cutaneus gelatinization degree up to 80%, must cure
Musculus cutaneus；
(4) room temperature pre-processes: curing musculus cutaneus being pressurizeed precooling treatment 60s at room temperature, vacuum degree 60KPa obtains pre-cooling musculus cutaneus
It is spare；
(5) temperature control pre-dehydration: pre-cooling musculus cutaneus is handled into 4h in 40 DEG C, 40% condition downlink temperature control pre-dehydration of relative humidity, is obtained pre- de-
Water surface skin is spare；
(6) it cuts: taking out musculus cutaneus according to required specification and carry out cutting molding, it is spare to obtain pre-dehydration noodles；
(7) medium temperature dehydrates: pre-dehydration noodles are dehydrated into 80s at 65 DEG C, obtain a kind of curtain coating paving starch cook it is non-fried
Face.
Embodiment 3
A kind of curtain coating paving slurry cooks non-fried noodles
(1) wheat flour 120kg, soybean protein 11S 9kg, soybean protein 7S 7kg, composite phosphate vacuum and face: are weighed
0.3kg is placed in vacuum dough mixing machine (vacuum degree 1.2MPa), after adding 40 DEG C of water to be sufficiently stirred, adds flaxseed gum 2kg continuation
Stirring, it is spare to obtain starch adhesive；
(2) slurry roller paving slurry: starch adhesive is uniformly laid on paving pulpboard after auger, by its roller slurry at the musculus cutaneus of 1.6mm thickness
It is spare；
(3) high temperature steaming cures: musculus cutaneus obtained high temperature steaming at 180 DEG C cures, and makes musculus cutaneus gelatinization degree up to 90%, must cure
Musculus cutaneus；
(4) room temperature pre-processes: curing musculus cutaneus being pressurizeed precooling treatment 80s at room temperature, vacuum degree 60KPa obtains pre-cooling musculus cutaneus
It is spare；
(5) temperature control pre-dehydration: pre-cooling musculus cutaneus is handled into 4h in 45 DEG C, 50% condition downlink temperature control pre-dehydration of relative humidity, is obtained pre- de-
Water surface skin is spare；
(6) it cuts: taking out musculus cutaneus according to required specification and carry out cutting molding, it is spare to obtain pre-dehydration noodles；
(7) medium temperature dehydrates: pre-dehydration noodles are dehydrated into 60s at 75 DEG C, obtain a kind of curtain coating paving starch cook it is non-fried
Face.
Comparative example 1
A kind of curtain coating paving slurry cooks non-fried noodles
Preparation process only cancels the use of two kinds of soybean proteins with embodiment 1
(1) vacuum and face: weighing wheat flour 113kg, and composite phosphate 0.2kg is placed in (vacuum degree in vacuum dough mixing machine
1.0MPa), it after adding 35 DEG C of water to be sufficiently stirred, adds flaxseed gum 1.5kg and continues to stir, it is spare to obtain starch adhesive；
(2) slurry roller paving slurry: starch adhesive is uniformly laid on paving pulpboard after auger, by its roller slurry at the musculus cutaneus of 1.4mm thickness
It is spare；
(3) high temperature steaming cures: musculus cutaneus obtained high temperature steaming at 170 DEG C cures, and makes musculus cutaneus gelatinization degree up to 85%, must cure
Musculus cutaneus；
(4) room temperature pre-processes: curing musculus cutaneus being pressurizeed precooling treatment 70s at room temperature, vacuum degree 55KPa obtains pre-cooling musculus cutaneus
It is spare；
(5) temperature control pre-dehydration: pre-cooling musculus cutaneus is handled into 4h in 43 DEG C, 45% condition downlink temperature control pre-dehydration of relative humidity, is obtained pre- de-
Water surface skin is spare；
(6) it cuts: taking out musculus cutaneus according to required specification and carry out cutting molding, it is spare to obtain pre-dehydration noodles；
(7) medium temperature dehydrates: pre-dehydration noodles are dehydrated into 70s at 70 DEG C, obtain a kind of curtain coating paving starch cook it is non-fried
Face.
Comparative example 2
A kind of curtain coating paving slurry cooks non-fried noodles
Preparation process only cancels room temperature pretreatment process with embodiment 1, direct row temperature control pre-dehydration after high temperature steaming curing.
(1) wheat flour 100kg, soybean protein 11S 8kg, soybean protein 7S 5kg, composite phosphate vacuum and face: are weighed
0.2kg is placed in vacuum dough mixing machine (vacuum degree 1.0MPa), after adding 35 DEG C of water to be sufficiently stirred, add flaxseed gum 1.5kg after
Continuous stirring, it is spare to obtain starch adhesive；
(2) slurry roller paving slurry: starch adhesive is uniformly laid on paving pulpboard after auger, by its roller slurry at the musculus cutaneus of 1.4mm thickness
It is spare；
(3) high temperature steaming cures: musculus cutaneus obtained high temperature steaming at 170 DEG C cures, and makes musculus cutaneus gelatinization degree up to 85%, must cure
Musculus cutaneus；
(4) temperature control pre-dehydration: curing musculus cutaneus is handled into 4h in 43 DEG C, 45% condition downlink temperature control pre-dehydration of relative humidity, is obtained pre- de-
Water surface skin is spare；
(5) it cuts: taking out musculus cutaneus according to required specification and carry out cutting molding, it is spare to obtain pre-dehydration noodles；
(6) medium temperature dehydrates: pre-dehydration noodles are dehydrated into 70s at 70 DEG C, obtain a kind of curtain coating paving starch cook it is non-fried
Face.
Comparative example 3
Preparation process only cancels the use of two kinds of soybean proteins with embodiment 1, while cancelling room temperature pretreatment process.
(1) vacuum and face: weighing wheat flour 113kg, and composite phosphate 0.2kg is placed in (vacuum degree in vacuum dough mixing machine
1.0MPa), it after adding 35 DEG C of water to be sufficiently stirred, adds flaxseed gum 1.5kg and continues to stir, it is spare to obtain starch adhesive；
(2) slurry roller paving slurry: starch adhesive is uniformly laid on paving pulpboard after auger, by its roller slurry at the musculus cutaneus of 1.4mm thickness
It is spare；
(3) high temperature steaming cures: musculus cutaneus obtained high temperature steaming at 170 DEG C cures, and makes musculus cutaneus gelatinization degree up to 85%, must cure
Musculus cutaneus；
(4) temperature control pre-dehydration: pre-cooling musculus cutaneus is handled into 4h in 43 DEG C, 45% condition downlink temperature control pre-dehydration of relative humidity, is obtained pre- de-
Water surface skin is spare；
(5) it cuts: taking out musculus cutaneus according to required specification and carry out cutting molding, it is spare to obtain pre-dehydration noodles；
(6) medium temperature dehydrates: pre-dehydration noodles are dehydrated into 70s at 70 DEG C, obtain a kind of curtain coating paving starch cook it is non-fried
Face.
Test example
Non-fried noodles made from embodiment 1, comparative example 1 ~ 3 are subjected to quality evaluation, then, viscoelastic slippage to each group noodles
Property, flavor and color carry out sensory evaluation, common man and women of the sensory evaluation 12 ages between 20-40 years old
Middle progress, wherein 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 quality evaluation is shown in Table 1.
1 each group flour cake quality evaluation of table is compared
。
According to 1 result of table it is found that the viscoplasticity of 1 non-fried noodles of embodiment, smoothness, color are best in four groups, and
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 takes
Disappear the uses of two kinds of soybean proteins), the preparation method is the same as that of Example 1 by comparative example 2(, only cancel room temperature pretreatment process) noodles
Viscoplasticity, smoothness, color, apparent state, soaking resistance and hardness are all significantly lower than embodiment 1, illustrate whether to cancel two kinds
The use of soybean protein or cancellation room temperature pretreatment process can all affect to the sense organ of flour cake.In addition comparative example
The preparation method is the same as that of Example 1 by 3(, only cancel two kinds of soybean proteins use, while cancel room temperature pretreatment process) items
Index is significantly lower than comparative example 1 ~ 2, illustrates while cancelling the use of two kinds of soybean proteins and room temperature pretreatment process can be serious
The sense organ of noodles is influenced, 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
Room temperature pretreatment process could cooperate with the mouthfeel and palatability for promoting non-fried noodles, and dough is allowed to form orderly three-dimensional space
Between reticular structure while, moreover it is possible to save the original quality of food and nutrition, not only realize tasty fireballing target, simultaneously also
Strip-breaking rate can be reduced.A kind of non-fried noodles Low grease, target low in calories are finally realized, while drying time is short, reduced
Energy consumption.
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 curtain coating paving slurry cooks non-fried 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. curtain coating paving slurry according to claim 1 cooks non-fried noodles, which is characterized in that the noodles are matched by following parts by weight
The raw material of ratio 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. the preparation method that a kind of curtain coating paving slurry according to claim 1 or claim 2 cooks non-fried noodles, which is characterized in that the party
Method includes the following steps:
(1) vacuum and face: weighing wheat flour, soybean protein, composite phosphate and be placed in vacuum dough mixing machine, and 30 ~ 40 DEG C of water is added to fill
After dividing stirring, adds flaxseed gum and continue to stir, it is spare to obtain starch adhesive；
(2) slurry roller paving slurry: starch adhesive is uniformly laid on paving pulpboard after auger, its roller slurry is thick at 1.2 ~ 1.6mm
Musculus cutaneus is spare；
(3) high temperature steaming cures: musculus cutaneus obtained is cured through high temperature steaming, is made musculus cutaneus gelatinization degree up to 80% ~ 90%, is obtained curing face
Skin；
(4) room temperature pre-processes: curing musculus cutaneus being pressurizeed 60 ~ 80s of precooling treatment at room temperature, it is spare musculus cutaneus must to be pre-chilled；
(5) temperature and humidity control pre-dehydration: by pre-cooling musculus cutaneus at 40 ~ 45 DEG C, 40% ~ 50% condition downlink temperature control pre-dehydration of relative humidity
Reason, it is spare to obtain pre-dehydration musculus cutaneus；
(6) it cuts: taking out musculus cutaneus according to required specification and carry out cutting molding, it is spare to obtain pre-dehydration noodles；
(7) medium temperature dehydrates: pre-dehydration noodles are dehydrated at 65 ~ 75 DEG C, obtain a kind of curtain coating paving starch cook it is non-fried
Face.
4. preparation method according to claim 3, which is characterized in that step (1) described soybean protein is by soybean protein 11S
It is 7 ~ 9:3 ~ 7 with soybean protein 7S mass ratio.
5. preparation method according to claim 3, which is characterized in that step (1) vacuum and noodles part be 0.8 ~
1.2MPa。
6. preparation method according to claim 3, which is characterized in that step (3) the high temperature steaming curing temperature is 160
~180℃。
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 wet dewatering time of temperature control pre-control is
4h。
9. preparation method according to claim 3, which is characterized in that step (7) the dehydration and drying time is 60 ~ 80s.
10. a kind of cook non-fried noodles according to the curtain coating paving slurry obtained of any preparation method described in claim 3 ~ 9.
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| CN103385421A (en) * | 2013-06-20 | 2013-11-13 | 河南天一食品有限公司 | Non-fried instant noodle and production method thereof |
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| CN107950890A (en) * | 2017-11-28 | 2018-04-24 | 河西学院 | A kind of non-fried processing fast noodles technique for using curing and boiling method |
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| CN103385421A (en) * | 2013-06-20 | 2013-11-13 | 河南天一食品有限公司 | Non-fried instant noodle and production method thereof |
| CN104256365A (en) * | 2014-09-10 | 2015-01-07 | 王继禹 | Processing method of steamed noodles |
| CN107950890A (en) * | 2017-11-28 | 2018-04-24 | 河西学院 | A kind of non-fried processing fast noodles technique for using curing and boiling method |
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