CN110122771A - A kind of flour cake and preparation method thereof - Google Patents
A kind of flour cake and preparation method thereof Download PDFInfo
- Publication number
- CN110122771A CN110122771A CN201910439583.0A CN201910439583A CN110122771A CN 110122771 A CN110122771 A CN 110122771A CN 201910439583 A CN201910439583 A CN 201910439583A CN 110122771 A CN110122771 A CN 110122771A
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- Prior art keywords
- rehydration
- noodles
- flour cake
- water
- water content
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Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 75
- 238000002360 preparation method Methods 0.000 title abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 96
- 235000012149 noodles Nutrition 0.000 claims abstract description 95
- 238000009835 boiling Methods 0.000 claims abstract description 26
- 230000018044 dehydration Effects 0.000 claims abstract description 16
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 16
- 235000014347 soups Nutrition 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 238000012797 qualification Methods 0.000 claims abstract description 3
- 238000007605 air drying Methods 0.000 claims description 9
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 description 20
- 235000013409 condiments Nutrition 0.000 description 9
- 238000011009 performance qualification Methods 0.000 description 8
- 235000008446 instant noodles Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 230000002950 deficient Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 235000013410 fast food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
Abstract
The present invention provides a kind of flour cake and preparation method thereof, flour cake water content≤3%；Rehydration water temperature >=0 DEG C, rehydration time≤5 minute, water content >=58% after rehydration.And there is following production method, water boiled noodle, wherein the boiling is cooked in the soup for be put into ripe noodles 95 DEG C~105 DEG C of water temperature, ripe noodles water content≤8%；Judge whether the rehydration performance of noodles is qualified, wherein the qualification is noodles water content >=58% in rehydration setting time；Noodles are dehydrated again, flour cake is made, wherein the noodles that flour cake is made in the dehydration are that rehydration performance is qualified.
Description
Technical field
The present invention relates to a kind of field of food, especially a kind of flour cake and preparation method thereof.
Background technique
Flour cake is Major Foods in people's daily life, using more frequent especially on the instant noodles.Fast food flour cake by
Have the characteristics that easy to carry, convenient storage and convenient in it, it is then very popular.Fast food in the market
Face taste is numerous, and under the theory that people increasingly advocate healthy diet, non-fried conveniently gradually appear replaces in people's lives
Frying surface, freeze-drying flour cake are exactly one kind of non-fried noodles.
Noodles absorb moisture content to inside without white core time experienced, referred to as rehydration time after being brewed with boiling water.Existing
Have in technology, provides that the rehydration time of fried instant noodle is less than 4min in national standard.Inventor has found that fried instant
Face and non-fried instant face there is a problem in that, flour cake requires brewed in hot water 3~5 minutes or 2~3 points of boiling water boiling
Clock, for flour cake when carrying out rehydration using warm water or cold water, rehydration time is longer, and rehydration performance is worse, and mouthfeel is partially hard after rehydration.
In the prior art, also have and flour cake ingredient is changed to achieve the purpose that cold water infusible by addition agar etc., this method is changing
Also the eating mouth feel of wheaten food is changed while flour cake ingredient；Reach the system of more preferably rehydration effect also by thinner noodles
Standby mode, these technical improvement all change the original eating mouth feel of wheaten food.
Based on the above issues, inventor proposes a kind of flour cake and preparation method thereof by research and development, passes through preparation process amelioration
Keep fast food flour cake under the premise of having quick brewing, original flavour promotes instant noodles to have more preferably eating mouth feel.
Summary of the invention
In order to solve the above technical problem, the present invention provides a kind of flour cakes and preparation method thereof, pass through flour cake preparation process
Middle addition rehydration performance judgment step improves flour cake rehydration performance and holding original eating mouth feel of the instant noodles when edible,
So that flour cake has more delicious eating mouth feel.
Technical scheme is as follows:
A kind of flour cake, it is characterised in that:
Flour cake water content≤3%；
Rehydration water temperature >=0 DEG C, rehydration time≤5 minute, water content >=58% after rehydration.
The flour cake is at 0 DEG C~50 DEG C of rehydration water temperature, rehydration time≤5 minute；In rehydration water temperature >=50 DEG C, when rehydration
Between < 3 minutes.
A kind of flour cake has following production method, it is characterised in that:
Water boiled noodle, wherein the boiling is cooked in the soup for be put into ripe noodles 95 DEG C~105 DEG C of water temperature, institute
Ripe noodles water content≤8% stated；
Judge whether the rehydration performance of noodles is qualified, wherein the qualification is in rehydration setting time, and noodles are aqueous
Amount >=58%；
Noodles are dehydrated again, flour cake is made, wherein the noodles that flour cake is made in the dehydration are that rehydration performance is qualified.
The soup can be selected from any one of soup-stock, clear soup or plain boiled water.
When the rehydration setting time is the water boiled noodle, moisture content is absorbed to being without white core inside it to noodles
Only setting time used, wherein the setting time is 5~15 minutes.
The dehydration is dried up, any in cold air drying, heated-air drying, vacuum freeze drying selected from room temperature
Kind.
The ripe noodles can be made selected from dough or any one of finished product flour cake.
Technical solution of the present invention makes flour cake, has the following technical effect that
(1) present invention by introduce in process rehydration performance whether He Ge judgment step, based on rehydration setting time
Design, identify the rehydration performance of flour cake, improve the rehydration effect of finished product flour cake.
(2) present invention is by increasing boiling step: carrying out boiling to the ripe noodles of water content≤8%, broad covered area can be with
The ripe noodles being directly made suitable for the ripe noodles of finished product or dough.
(3) flour cake finished product obtained has rehydration time short according to the technical solution of the present invention, and rehydration effect is good, rehydration water
Temperature require it is low, can be applicable in >=0 DEG C water carry out rehydration.
(4) according to the technical solution of the present invention flour cake obtained by controlling noodles in the rehydration setting time in boiling
Water content >=58%, while limitation boiling rehydration time is too long again, avoids noodles from impregnating for a long time in boiling, so that flour cake is being eaten
The water content that 58% or so can be kept after used time rehydration, retains original flavour, eat when soft taste and rich in viscoplasticity.
Specific embodiment
Provide in standard GB/T 9848-88: the water content of instant noodles is no more than 8%, and the instant noodles of plant produced are practical
For water content about 5% or so, face block is in dry solid state.In order to which the technical program is further described, have below by way of combining
Body embodiment is described further the technical program.
Embodiment 1
Dough is ripe by boiling, and by dehydration procedures such as air-dried, sunning or heated-air dryings, the ripe of water content 8% is made
Noodles (1).The ripe noodles of 100g (1) are put into boiling in soup-stock, soup-stock temperature is controlled at 100 DEG C；According to rehydration setting time 15
Minute, moisture content is absorbed in soup-stock to noodles to without Bai Xin, i.e., noodles water content reaches 58% at this time inside it；Water content is reached
To 58% noodles, the noodles as rehydration performance qualification enter dehydration, and after boiling 15 minutes, water content is unable to reach
58% noodles are as defective otherwise processed；For the noodles of rehydration performance qualification by vacuum freeze drying, control flour cake is aqueous
Amount≤2% is made flour cake (1), flour cake (1) weighing 90g.
In flour cake (1) manufacturing process, condiment is added, can choose the assistant that addition is opposite with noodle soup component in soup-stock
Material, can also be by admixing condiment before dehydration.
Rehydration, and the ripe noodles (1) of comparison will be carried out in the water for the different temperatures that flour cake (1) is put into water temperature >=0 DEG C same
Deng under the conditions of, has and compares situation shown in following table, wherein rehydration effect refers to the water content of noodles after rehydration:
| Rehydration water temperature | 0℃ | 30℃ | 50℃ | 70℃ | 100℃ |
| Rehydration time | 5 minutes | 4 minutes | 2.8 minute | 2 minutes | 1 minute |
| Ripe noodles (1) rehydration effect | 10% | 15% | 20% | 30% | 53% |
| Flour cake (1) rehydration effect | 58% | 58.5% | 58.7% | 60% | 63% |
| Cake (1) weight (g) behind rehydration | 139.36 | 139.80 | 139.97 | 141.12 | 143.77 |
When usual noodles are boiled in boiling water to without white core, noodles water content is normally 60% or so, and sensory of noodles is most at this time
Good, in upper table, flour cake (1) carries out brewing rehydration under different water temperatures, and there is its rehydration effect to be at 60% or so, have
Eating mouth feel after optimal rehydration.
Embodiment 2
The ripe noodles of 100g (2) for the water content 5% purchased are put into boiling in clear water, the control of clear soup temperature 98 DEG C~
100℃；According to rehydration setting time 5 minutes, moisture content is absorbed in clear water to noodles to without Bai Xin, i.e., noodles contain at this time inside it
Water reaches 58%；The noodles that water content is reached to 58%, the noodles as rehydration performance qualification enter dehydration, and boiling
After five minutes, water content is unable to reach 58% noodles as defective otherwise processed；The noodles of rehydration performance qualification pass through solarization
Dry, control flour cake water content≤3% is made flour cake (2), flour cake (2) weighing 95g.
In flour cake (2) manufacturing process, condiment is added, can choose and the condiment opposite with noodle soup component is added in clear water,
It can also be by admixing condiment before dehydration.
Rehydration, and the ripe noodles (2) of comparison will be carried out in the water for the different temperatures that flour cake (2) is put into water temperature >=0 DEG C same
Deng under the conditions of, has and compares situation shown in following table, wherein rehydration effect refers to the water content of noodles after rehydration:
| Rehydration water temperature | 0℃ | 30℃ | 50℃ | 75℃ | 100℃ |
| Rehydration time | 4.9 minute | 3.5 minute | 2.5 minute | 1.8 minute | 0.5 minute |
| Ripe noodles (2) rehydration effect | 5% | 13% | 20% | 34% | 48% |
| Flour cake (2) rehydration effect | 58.5% | 59% | 59% | 61% | 61% |
| Cake (2) weight (g) behind rehydration | 146.06 | 146.52 | 146.52 | 148.36 | 148.36 |
When usual noodles are boiled in boiling water to without white core, noodles water content is normally 60% or so, and sensory of noodles is most at this time
Good, in upper table, flour cake (2) carries out brewing rehydration under different water temperatures, and there is its rehydration effect to be at 60% or so, have
Eating mouth feel after optimal rehydration.
Embodiment 3
Dough is ripe by boiling, and by dehydration procedures such as air-dried, sunning or heated-air dryings, the ripe of water content 1% is made
Noodles (3).The ripe noodles of 100g (3) are put into boiling in clear soup, clear soup temperature is controlled at 105 DEG C；According to rehydration setting time 10
Minute, moisture content is absorbed in clear soup to noodles to without Bai Xin, i.e., noodles water content reaches 58% at this time inside it；Water content is reached
To 58% noodles, the noodles as rehydration performance qualification enter dehydration, and boiling is after ten minutes, and water content is unable to reach
58% noodles are as defective otherwise processed；After the noodles of rehydration performance qualification pass through heated-air drying, flour cake water content is controlled
≤ 2% is made flour cake (3), flour cake (3) weighing 93g.
In flour cake (3) manufacturing process, condiment is added, can choose the assistant that addition is opposite with noodle soup component in clear soup
Material, can also be by admixing condiment before dehydration.
Rehydration, and the ripe noodles (3) of comparison will be carried out in the water for the different temperatures that flour cake (3) is put into water temperature >=0 DEG C same
Deng under the conditions of, has and compares situation shown in following table, wherein rehydration effect refers to the water content of noodles after rehydration:
| Rehydration water temperature | 0℃ | 30℃ | 50℃ | 70℃ | 100℃ |
| Rehydration time | 5 minutes | 3.5 minute | 2.9 minute | 2 minutes | 1 minute |
| Ripe noodles (3) rehydration effect | 3% | 10% | 18% | 30% | 45% |
| Flour cake (3) rehydration effect | 58.2% | 58.8% | 59% | 60% | 62% |
| Cake (3) weight (g) behind rehydration | 144.18 | 144.73 | 144.91 | 145.82 | 147.65 |
When usual noodles are boiled in boiling water to without white core, noodles water content is normally 60% or so, and sensory of noodles is most at this time
Good, in upper table, flour cake (3) carries out brewing rehydration under different water temperatures, and there is its rehydration effect to be at 60% or so, have
Eating mouth feel after optimal rehydration.
Embodiment 4
Dough is ripe by boiling, and by dehydration procedures such as air-dried, sunning or heated-air dryings, water content 0.01% is made
Ripe noodles (4).The ripe noodles of 100g (4) are put into boiling in clear water, clear water temperature is controlled at 105 DEG C；According to rehydration setting time
13 minutes, moisture content is absorbed in clear soup to noodles to without Bai Xin, i.e., noodles water content reaches 58% at this time inside it；By water content
The noodles for reaching 58%, the noodles as rehydration performance qualification enter dehydration, and after boiling 13 minutes, water content can not reach
To 58% noodles as defective otherwise processed；After the noodles of rehydration performance qualification pass through heated-air drying, control flour cake is aqueous
Amount≤1% is made flour cake (4), flour cake (4) weighing 92g.
In flour cake (4) manufacturing process, condiment is added, can choose the assistant that addition is opposite with water surface component in clear water
Material, can also be by admixing condiment before dehydration.
Rehydration, and the ripe noodles (4) of comparison will be carried out in the water for the different temperatures that flour cake (4) is put into water temperature >=0 DEG C same
Deng under the conditions of, has and compares situation shown in following table, wherein rehydration effect refers to the water content of noodles after rehydration:
| Rehydration water temperature | 0℃ | 30℃ | 50℃ | 70℃ | 100℃ |
| Rehydration time | 5 minutes | 4 minutes | 2.9 minute | 2.4 minute | 1 minute |
| Ripe noodles (4) rehydration effect | 3% | 10% | 18% | 30% | 40% |
| Flour cake (4) rehydration effect | 58% | 58.5% | 58.7% | 59% | 60% |
| Cake (4) weight (g) behind rehydration | 145.34 | 145.80 | 145.99 | 146.26 | 147.18 |
When usual noodles are boiled in boiling water to without white core, noodles water content is normally 60% or so, and sensory of noodles is most at this time
Good, in upper table, flour cake (4) carries out brewing rehydration under different water temperatures, and there is its rehydration effect to be at 60% or so, have
Eating mouth feel after optimal rehydration.
Using 100 DEG C of water to the flour cake (1) made through the foregoing embodiment~flour cake (4) and ripe noodles (1)~ripe
Noodles (4) are eaten after carrying out rehydration time 1 minute, have following edible evaluation:
Claims (7)
1. a kind of flour cake, it is characterised in that:
Flour cake water content≤3%；
Rehydration water temperature >=0 DEG C, rehydration time≤5 minute, water content >=58% after rehydration.
2. a kind of flour cake according to claim 1, it is characterised in that: the flour cake is multiple at 0 DEG C~50 DEG C of rehydration water temperature
Water time≤5 minute；In rehydration water temperature >=50 DEG C, rehydration time < 3 minutes.
3. a kind of flour cake according to claim 1 has following production method, it is characterised in that:
Water boiled noodle, wherein the boiling is cooked in the soup for be put into ripe noodles 95 DEG C~105 DEG C of water temperature, described
Ripe noodles water content≤8%；
Judge whether the rehydration performance of noodles qualified, wherein the qualification be in rehydration setting time, noodles water content >=
58%；Noodles are dehydrated again, flour cake is made, wherein the noodles that flour cake is made in the dehydration are that rehydration performance is qualified.
4. a kind of flour cake production method according to claim 3, it is characterised in that: the soup can selected from soup-stock,
Any one of clear soup or plain boiled water.
5. a kind of flour cake production method according to claim 3, it is characterised in that: the rehydration setting time is described
Water boiled noodle when, to noodles absorb moisture content to inside it without white core until used setting time, wherein the setting
Time is 5~15 minutes.
6. a kind of flour cake production method according to claim 3, it is characterised in that: the dehydration, air-dried selected from room temperature,
It dries, any one of cold air drying, heated-air drying, vacuum freeze drying.
7. a kind of flour cake production method according to claim 3, it is characterised in that: the ripe noodles can be selected from dough
It is made or any one of finished product flour cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910439583.0A CN110122771A (en) | 2019-05-24 | 2019-05-24 | A kind of flour cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910439583.0A CN110122771A (en) | 2019-05-24 | 2019-05-24 | A kind of flour cake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN110122771A true CN110122771A (en) | 2019-08-16 |
Family
ID=67573001
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| CN201910439583.0A Pending CN110122771A (en) | 2019-05-24 | 2019-05-24 | A kind of flour cake and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053996A (en) * | 1991-01-15 | 1991-08-28 | 北京市食品工业研究所 | The production technology of the instant noodles |
| CN1692806A (en) * | 2005-06-13 | 2005-11-09 | 宋述孝 | Method for preparing instant noodles, and noodles made therewith |
| CN101878875A (en) * | 2009-05-04 | 2010-11-10 | 重庆市永川区永双科技有限公司 | Preparation method for fast noodle |
| CN102118980A (en) * | 2009-07-31 | 2011-07-06 | 日清食品控股株式会社 | Method for producing instant noodles |
| CN109363082A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of boiling instant noodle and preparation method thereof |
-
2019
- 2019-05-24 CN CN201910439583.0A patent/CN110122771A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053996A (en) * | 1991-01-15 | 1991-08-28 | 北京市食品工业研究所 | The production technology of the instant noodles |
| CN1692806A (en) * | 2005-06-13 | 2005-11-09 | 宋述孝 | Method for preparing instant noodles, and noodles made therewith |
| CN101878875A (en) * | 2009-05-04 | 2010-11-10 | 重庆市永川区永双科技有限公司 | Preparation method for fast noodle |
| CN102118980A (en) * | 2009-07-31 | 2011-07-06 | 日清食品控股株式会社 | Method for producing instant noodles |
| CN109363082A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of boiling instant noodle and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刘钟栋主编: "《面粉品质改良技术及应用》", 30 June 2005, 中国轻工业出版社 * |
| 石羽等: "浅谈方便面的复水性能", 《食品工业》 * |
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Address after: 363300 No.07, Yishu Avenue, Yunling Industrial Development Zone, Yunxiao County, Zhangzhou City, Fujian Province Applicant after: FUJIAN LIZHONGCHENG FOOD Co.,Ltd. Address before: 363300 Huixiang Pioneer Park, Yunling Industrial Development Zone, Yunxiao County, Zhangzhou City, Fujian Province Applicant before: FUJIAN LIZHONGCHENG FOOD Co.,Ltd. |
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Effective date of registration: 20220811 Address after: 363000 Nanshan Industrial Park, shiting Town, Xiangcheng District, Zhangzhou City, Fujian Province Applicant after: FUJIAN ORIENTLAND FOOD CO.,LTD. Address before: 363300 No.07, Yishu Avenue, Yunling Industrial Development Zone, Yunxiao County, Zhangzhou City, Fujian Province Applicant before: FUJIAN LIZHONGCHENG FOOD Co.,Ltd. |
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Application publication date: 20190816 |
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