CN110250423A - A kind of non-fried instant noodle and the method for improveing its rehydration - Google Patents
A kind of non-fried instant noodle and the method for improveing its rehydration Download PDFInfo
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- CN110250423A CN110250423A CN201910561611.6A CN201910561611A CN110250423A CN 110250423 A CN110250423 A CN 110250423A CN 201910561611 A CN201910561611 A CN 201910561611A CN 110250423 A CN110250423 A CN 110250423A
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000001035 drying Methods 0.000 claims abstract description 36
- 235000013312 flour Nutrition 0.000 claims abstract description 28
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 150000001875 compounds Chemical class 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 57
- 238000001816 cooling Methods 0.000 claims description 8
- 230000029087 digestion Effects 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 2
- 235000012149 noodles Nutrition 0.000 abstract description 14
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000007605 air drying Methods 0.000 abstract description 2
- 238000003490 calendering Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 description 25
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 10
- 229920002472 Starch Polymers 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- 239000008399 tap water Substances 0.000 description 10
- 235000020679 tap water Nutrition 0.000 description 10
- 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 6
- 102000002322 Egg Proteins Human genes 0.000 description 6
- 108010000912 Egg Proteins Proteins 0.000 description 6
- 235000014103 egg white Nutrition 0.000 description 6
- 210000000969 egg white Anatomy 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 240000008042 Zea mays Species 0.000 description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 5
- 235000005822 corn Nutrition 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000007602 hot air drying Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000006467 substitution reaction 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
- 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 invention belongs to instant noodles technical field of manufacturing process, a kind of method for disclosing non-fried instant noodle and its improveing its rehydration, this method passes through and face, compound calendering, boiling, predrying, chopping, enters that box forms, redrying obtains non-fried instant noodle.The present invention also provides a kind of non-fried instant noodles being prepared by the above method.Compared with prior art, the method for improvement fried-free instant noodle's rehydration character of the invention uses secondary low temperature drying, can not only largely retain the original color of noodles itself, and forms when face silk is transformed into flour cake more attractive；It is more energy saving compared to traditional heated-air drying；The rehydration of prepared non-fried instant noodle flour cake is good by means of the present invention, noodles adhesion when bubble is eaten, and inhales Tang Xinghao.
Description
Technical field
The invention belongs to instant noodles technical field of manufacturing process, and in particular to a kind of non-fried instant noodle and improve its rehydration
The method of property.
Background technique
Instant noodles are divided into fried type instant noodles and non-fried instant noodle according to the difference of its face body drying mode.With
Rhythm of life is accelerated and living standard improves, and non-fried instant noodle is increasingly liked by consumer.
Non-fried instant noodle generallys use hot-air drying technology and is produced at present, and hot-air drying technology includes and face, pressure
Prolong, chopping, boiling, quantitative molding, heated-air drying, cooling, packaging, finished product, but this hot-air drying technology production
Obtained non-fried instant noodle rehydration time when steeping food is long, and noodles adhesion discreteness is poor, and suction soup is poor after rehydration, and mouthfeel is partially hard
It does not play soft.
Summary of the invention
In view of this, in order to solve the non-fried instant noodle rehydration time being prepared at present using hot-air drying technology
It is long, it inhales the problem of soup difference after noodles adhesion discreteness difference and rehydration, a kind of fried-free instant noodle's rehydration character that improves is provided
Method.
The present invention also provides a kind of non-fried instant noodles being prepared by the above method.
A method of improvement fried-free instant noodle's rehydration character, this method comprises the following steps:
Step 1 and face, obtain dough, and are rolled into dough sheet for dough is compound, for use；
Step 2, the dough sheet for obtaining step 1 successively carry out boiling, and predrying, obtaining water content in percentage by weight is
20%~35% dough sheet, for use；
Step 3, the dough sheet chopping that the water content for obtaining step 2 is 20%~35%, obtain face silk；
Step 4 after the face silk that step 3 obtains is entered box molding, carries out redrying, obtains water content in percentage by weight
Face block less than 10%；
Face block of the water content less than 10% that step 4 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 5.
Preferably, in the step 1, and by the compound process for being rolled into dough sheet of dough, comprising:
Dough is waken up after 10min~15min, dough is rolled 2~10 times, dough sheet in homogeneous thickness is obtained.
Preferably, in the step 2, the conditions of cooking are as follows: steam pressure is 0.01MPa~0.1MPa, vapor (steam) temperature
It is 180 DEG C~250 DEG C, digestion time is 60s~180s.
Preferably, in the step 2, the predrying temperature is 40 DEG C~80 DEG C, and predrying humidity is 30%~80%, in advance
Drying time is 15min~60min.
Preferably, in the step 4, the drying temperature of redrying is 60 DEG C~100 DEG C, dry humidity is 30%~
60%, drying time is 15min~60min.
Preferably, it is dried in the pre-drying process using air drier, dry wind speed is 2m/s~10m/
s。
Preferably, the redrying process is dried using air drier, and dry wind speed is 1m/s~10m/
s。
The present invention also provides a kind of method by above-mentioned improvement fried-free instant noodle's rehydration character is prepared non-oil
Fried instant noodles.
Compared with prior art, using the above scheme the invention has the benefit that
The method of improvement fried-free instant noodle's rehydration character of the invention uses secondary low temperature drying, can not only largely protect
It stays the original color of noodles itself, and forms when face silk is transformed into flour cake more attractive while more energy saving.
The rehydration of prepared non-fried instant noodle flour cake is good by means of the present invention, and noodles do not glue when bubble is eaten
Even, and Tang Xinghao is inhaled.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.
Embodiment 1
After wheat flour and acetate starch to be poured into dough mixing machine mixing, quantitative salt water, beginning and face is added in step 1, until
It is even, obtain dough；Wherein the mass ratio of wheat flour and acetate starch is 8:1, and salt water is that edible salt is dissolved into tap water
It obtains, wherein the mass ratio of edible salt and tap water is 3:100 in salt water；
Dough is waken up after 10min, dough is rolled 2 times, obtains a thickness uniformly solid dough sheet；
Step 2, the dough sheet for obtaining step 1 carry out boiling by steam, and wherein steam pressure is 0.01MPa, and vapor (steam) temperature is
180 DEG C, digestion time 180s, the dough sheet that water content is 40% in percentage by weight is obtained, for use；
The dough sheet that obtained water content is 40% is subjected to predrying, is dried, is done using air drier in pre-drying process
Dry wind speed is 2m/s, and drying temperature is 40 DEG C, and dry humidity is 30%, and drying time 60min is obtained according to weight percent
The dough sheet for being 20% than meter water content, for use；
Step 3, the dough sheet that the water content for obtaining step 2 is 20% carry out chopping, obtain face silk；
Step 4 after the face silk that step 3 obtains is entered box molding, carries out redrying, redrying process uses air drier
Be dried, dry wind speed is 1m/s, and drying temperature is 60 DEG C, and dry humidity is 30%, drying time 15min, obtain by
According to the face block of weight percent meter water content 9.8%；
The face block for the water content 9.8% that step 4 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 5.
After 100 DEG C obtained of non-fried instant noodle flour cake boiling water is brewed, 3min10s can rehydration it is edible, and noodles
Without adhesion phenomenon, Tang Xinghao is inhaled.
Embodiment 2
After wheat flour, acetate starch and egg white powder to be poured into dough mixing machine mixing, quantitative salt water is added in step 1, start and
Face, until uniformly, obtaining dough；Wherein the mass ratio of wheat flour, acetate starch and egg white powder is 8:1:0.15, and salt water is
Edible salt is dissolved into obtained in tap water, wherein the mass ratio of edible salt and tap water is 2.5:100 in salt water；
Dough is waken up after 15min, dough is rolled 5 times, obtains a thickness uniformly solid dough sheet；
Step 2, the dough sheet for obtaining step 1 carry out boiling by steam, and wherein steam pressure is 0.1MPa, and vapor (steam) temperature is
250 DEG C, digestion time 60s, the dough sheet that water content is 70% in percentage by weight is obtained, for use；
The dough sheet that obtained water content is 70% is subjected to predrying, is dried, is done using air drier in pre-drying process
Dry wind speed is 10m/s, and drying temperature is 80 DEG C, and dry humidity is 80%, and drying time 15min is obtained according to weight percent
The dough sheet for being 35% than meter water content, for use；
Step 3, the dough sheet that the water content for obtaining step 2 is 35% carry out chopping, obtain face silk；
Step 4 after the face silk that step 3 obtains is entered box, carries out redrying, redrying process is carried out using air drier
Dry, dry wind speed is 10m/s, and drying temperature is 100 DEG C, and dry humidity is 60%, drying time 60min, obtain according to
The face block of weight percent meter water content 9.3%；
The face block for the water content 9.3% that step 4 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 5.
After 94 DEG C obtained of non-fried instant noodle flour cake boiling water is brewed, 3min23s can rehydration it is edible, and noodles without
Adhesion phenomenon inhales Tang Xinghao.
Embodiment 3
After corn flour and acetate starch to be poured into dough mixing machine mixing, quantitative salt water, beginning and face is added in step 1, until
It is even, obtain dough；Wherein the mass ratio of wheat flour and acetate starch is 8:1, and salt water is that edible salt is dissolved into tap water
It obtains, wherein the mass ratio of edible salt and tap water is 3:100 in salt water；
Dough is waken up after 12min, dough is rolled 10 times, obtains a thickness uniformly solid dough sheet；
Step 2, the dough sheet for obtaining step 1 carry out boiling by steam, and wherein steam pressure is 0.05MPa, and vapor (steam) temperature is
220 DEG C, digestion time 100s, the dough sheet that water content is 53% in percentage by weight is obtained, for use；
The dough sheet that obtained water content is 53% is subjected to predrying, is dried, is done using air drier in pre-drying process
Dry wind speed is 5m/s, and drying temperature is 60 DEG C, and dry humidity is 60%, and drying time 40min is obtained according to weight percent
The dough sheet for being 24.7% than meter water content, for use；
Step 3, the dough sheet that the water content for obtaining step 2 is 24.7%% carry out chopping, obtain face silk；
Step 4 after the face silk that step 3 obtains is entered box, carries out redrying, redrying process is carried out using air drier
Dry, dry wind speed is 5m/s, and drying temperature is 80 DEG C, and dry humidity is 45%, drying time 40min, is obtained according to weight
Measure the face block of percentages water content 8.7%；
The face block for the water content 8.7% that step 7 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 8.
After 100 DEG C obtained of non-fried instant noodle flour cake boiling water is brewed, 3min15s can rehydration it is edible, and noodles
Without adhesion phenomenon, Tang Xinghao is inhaled.
Embodiment 4
After corn flour, acetate starch and egg white powder to be poured into dough mixing machine mixing, quantitative salt water is added in step 1, start and
Face, until uniformly, obtaining dough；Wherein the mass ratio of corn flour, acetate starch and egg white powder is 6:1:0.15, and salt water is
Edible salt is dissolved into obtained in tap water, wherein the mass ratio of edible salt and tap water is 4:100 in salt water；
Dough is waken up after 15min, dough is rolled 10 times, obtains a thickness uniformly solid dough sheet；
Step 2, the dough sheet for obtaining step 1 carry out boiling by steam, and wherein steam pressure is 0.07MPa, and vapor (steam) temperature is
200 DEG C, digestion time 100s, the dough sheet that water content is 53% in percentage by weight is obtained, for use；
The dough sheet that obtained water content is 53% is subjected to predrying, is dried, is done using air drier in pre-drying process
Dry wind speed is 8m/s, and drying temperature is 73 DEG C, and dry humidity is 50%, and drying time 30min is obtained according to weight percent
The dough sheet for being 30% than meter water content, for use；
Step 3, the dough sheet that the water content for obtaining step 2 is 30% carry out chopping, obtain face silk；
Step 4 after the face silk that step 3 obtains is entered box, carries out redrying, redrying process is carried out using air drier
Dry, dry wind speed is 8m/s, and drying temperature is 100 DEG C, and dry humidity is 40%, drying time 45min, obtain according to
The face block of weight percent meter water content 8.9%；
The face block for the water content 8.9% that step 4 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 5.
After 95 DEG C obtained of non-fried instant noodle flour cake boiling water is brewed, 3min28s can rehydration it is edible, and noodles without
Adhesion phenomenon inhales Tang Xinghao.
Comparative example 1
After corn flour, acetate starch and egg white powder to be poured into dough mixing machine mixing, quantitative salt water is added in step 1, start and
Face, until uniformly, obtaining dough；Wherein the mass ratio of corn flour, acetate starch and egg white powder is 6:1:0.15, and salt water is
Edible salt is dissolved into obtained in tap water, wherein the mass ratio of edible salt and tap water is 4:100 in salt water；
Dough is waken up after 15min, dough is rolled 10 times, obtains a thickness uniformly solid dough sheet；
Step 2, the dough sheet for obtaining step 1 carry out boiling by steam, and wherein steam pressure is 0.07MPa, and vapor (steam) temperature is
200 DEG C, digestion time 100s, the dough sheet that water content is 53% in percentage by weight is obtained, for use；
Step 3, the dough sheet that the water content for obtaining step 2 is 53% carry out chopping, obtain face silk；
Step 4 after the face silk that step 3 obtains is entered box, is dried, is wherein done in drying process using air drier
Dry, dry wind speed is 8m/s, and drying temperature is 100 DEG C, and dry humidity is 30%, drying time 60min, is obtained according to weight
The dough sheet that percentages water content is 9.7% is measured, for use；
The face block for the water content 9.7% that step 4 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 5.
After 95 DEG C obtained of non-fried instant noodle flour cake boiling water is brewed, 4min15s just can rehydration it is edible, but noodles
There is adhesion phenomenon appearance.
Comparative example 1 is not both with embodiment 4, and compared to embodiment 4, comparative example 1 will directly be cut after dough sheet boiling
Silk, and face silk is subjected to primary drying, obtain the non-fried instant noodle that water content is lower than 10%, the non-fried side that comparative example 1 obtains
Just the rehydration time in face is long compared with the rehydration time of embodiment 4, and noodles have apparent adhesion phenomenon when bubble food.
In conclusion the method for the improvement fried-free instant noodle's rehydration character of above-described embodiment uses secondary low temperature drying, no
Only can largely retain the original color of noodles itself, and form when face silk is transformed into flour cake it is more attractive, simultaneously
It is more energy saving.
And the rehydration of prepared non-fried instant noodle flour cake by means of the present invention is good, and noodles are not when bubble food
Adhesion, and inhale Tang Xinghao.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
In the technical scope disclosed by the present invention, any changes or substitutions that can be easily thought of by anyone skilled in the art,
It should be covered by the protection scope of the present invention.Therefore, protection scope of the present invention should be with scope of protection of the claims
Subject to.
Claims (8)
1. a kind of method for improveing fried-free instant noodle's rehydration character, which is characterized in that this method comprises the following steps:
Step 1 and face, obtain dough, and are rolled into dough sheet for dough is compound, for use；
Step 2, the dough sheet for obtaining step 1 successively carry out boiling, and predrying, obtaining water content in percentage by weight is
20%~35% dough sheet, for use；
Step 3, the dough sheet chopping that the water content for obtaining step 2 is 20%~35%, obtain face silk；
Step 4 after the face silk that step 3 obtains is entered box molding, carries out redrying, obtains water content in percentage by weight
Face block less than 10%；
Face block of the water content less than 10% that step 4 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 5.
2. the method for improvement fried-free instant noodle's rehydration character as described in claim 1, which is characterized in that in the step 1, and
By the compound process for being rolled into dough sheet of dough, comprising:
Dough is waken up after 10min~15min, dough is rolled 2~10 times, dough sheet in homogeneous thickness is obtained.
3. the method for improvement fried-free instant noodle's rehydration character as described in claim 1, which is characterized in that in the step 2, institute
State conditions of cooking are as follows: steam pressure be 0.01MPa~0.1MPa, vapor (steam) temperature be 180 DEG C~250 DEG C, digestion time be 60s~
180s。
4. the method for improvement fried-free instant noodle's rehydration character as described in claim 1, which is characterized in that in the step 2, institute
Stating predrying temperature is 40 DEG C~80 DEG C, and predrying humidity is 30%~80%, and pre-drying-time is 15min~60min.
5. the method for improvement fried-free instant noodle's rehydration character as described in claim 1, which is characterized in that in the step 4, two
The drying temperature of secondary drying is 60 DEG C~100 DEG C, and dry humidity is 30%~60%, and drying time is 15min~60min.
6. the method for improvement fried-free instant noodle's rehydration character as described in claim 1 or 4, which is characterized in that the predrying
It is dried in the process using air drier, dry wind speed is 2m/s~10m/s.
7. the method for improvement fried-free instant noodle's rehydration character as claimed in claim 1 or 5, which is characterized in that described secondary dry
Dry process is dried using air drier, and dry wind speed is 1m/s~10m/s.
8. a kind of method by the described in any item improvement fried-free instant noodle's rehydration characters of such as claim 1-7 is prepared
Non-fried instant noodle.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112869015A (en) * | 2021-03-03 | 2021-06-01 | 山东天博食品配料有限公司 | Boiled water brewing instant non-fried flour leaves and preparation method thereof |
| CN113768087A (en) * | 2021-08-03 | 2021-12-10 | 统一企业(中国)投资有限公司昆山研究开发中心 | Non-fried noodles and processing method thereof |
| CN114532487A (en) * | 2022-03-17 | 2022-05-27 | 李远建 | Method for making non-fried instant noodles |
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