CN110250424A - A kind of non-fried instant noodle and preparation method thereof - Google Patents
A kind of non-fried instant noodle and preparation method thereof Download PDFInfo
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- CN110250424A CN110250424A CN201910562643.8A CN201910562643A CN110250424A CN 110250424 A CN110250424 A CN 110250424A CN 201910562643 A CN201910562643 A CN 201910562643A CN 110250424 A CN110250424 A CN 110250424A
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 131
- 238000000034 method Methods 0.000 claims abstract description 47
- 235000013312 flour Nutrition 0.000 claims abstract description 35
- 238000009835 boiling Methods 0.000 claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 claims abstract description 20
- 150000001875 compounds Chemical class 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims description 60
- 238000000465 moulding Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 13
- 238000005520 cutting process Methods 0.000 claims description 12
- 230000029087 digestion Effects 0.000 claims description 10
- 238000012423 maintenance Methods 0.000 claims description 4
- 238000005516 engineering process Methods 0.000 abstract description 7
- 238000007602 hot air drying Methods 0.000 abstract description 7
- 238000010411 cooking Methods 0.000 abstract description 5
- 238000003490 calendering Methods 0.000 abstract description 3
- 238000005213 imbibition Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 description 50
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 20
- 229920002472 Starch Polymers 0.000 description 20
- 238000002156 mixing Methods 0.000 description 20
- 235000019698 starch Nutrition 0.000 description 20
- 239000008107 starch Substances 0.000 description 20
- 239000008399 tap water Substances 0.000 description 20
- 235000020679 tap water Nutrition 0.000 description 20
- 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 16
- 102000002322 Egg Proteins Human genes 0.000 description 16
- 108010000912 Egg Proteins Proteins 0.000 description 16
- 235000014103 egg white Nutrition 0.000 description 16
- 210000000969 egg white Anatomy 0.000 description 16
- 239000000843 powder Substances 0.000 description 16
- 240000008042 Zea mays Species 0.000 description 11
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 11
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 11
- 235000005822 corn Nutrition 0.000 description 11
- 239000007787 solid Substances 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 8
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 241000219051 Fagopyrum Species 0.000 description 4
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000007605 air drying Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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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
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention belongs to instant noodles technical field of manufacturing process, a kind of non-fried instant noodle and preparation method thereof is disclosed, this method passes through and face, compound calendering, boiling, predrying, resurgence processing, chopping, quantitatively break up formed into box, redrying obtains non-fried instant noodle；The present invention also provides one kind to pass through the prepared non-fried instant noodle of above-mentioned production method.Compared with prior art, method of the invention first carries out boiling to the dough sheet obtained after calendering, predrying again, resurgence processing, the problem of last chopping, the face silk that the chopping technique that effective solution occurs during using hot-air drying technology to produce non-fried instant noodle at present is formed has adhesion phenomenon during the cooking process；By the improvement for being conducive to face silk water imbibition and brewing property dry twice, improve the rehydration of non-fried instant noodle, improve its chewiness, adhesion when preventing flour cake from brewing, solving flour cake rehydration has the drafting situation problem.
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 its production side
Method.
Background technique
Fried instant noodle has been in fashion more than 20 years in the whole world, the whole of China, it has also become the majority of consumers are favorite to facilitate food
One of product.But with the development of the times, more and more people pursue low fat healthy food, so two is domestic during the last ten years
Outer many instant noodles manufacturing enterprises are devoted to the development and exploitation of non-fried instant noodle.
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 presence
Following disadvantage: the face silk that chopping technique is formed has adhesion phenomenon during the cooking process；Face silk after boiling is by quantitatively entering box
Molding, discreteness are poor；Flour cake molding after heated-air drying is poor；Flour cake rehydration has the appearance of drafting situation.
Summary of the invention
In view of this, in order to which solve to occur during producing non-fried instant noodle using hot-air drying technology at present cuts
The face silk that silk technique is formed has adhesion phenomenon during the cooking process, and flour cake rehydration has the drafting situation problem, provides one
The production method of kind non-fried instant noodle.
The present invention also provides a kind of non-fried instant noodles.
A kind of production method of non-fried instant noodle, 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 that the water content for obtaining step 2 is 20%~35% carry out resurgence processing, and maintenance dough sheet water content is still
20%~35%；Wherein, resurgence treatment temperature be 20 DEG C~80 DEG C, resurgence processing humidity be 40%~90%, resurgence processing the time be
1min~10min；
Step 3 is carried out chopping by resurgence treated dough sheet by step 4, obtains face silk；
Step 5 is quantitatively broken up the face silk that step 4 obtains into box molding, obtains face block；
Step 6, the face block for obtaining step 5 carry out redrying, obtain face of the water content less than 14% in percentage by weight
Block；
Face block of the water content less than 14% that step 6 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 7.
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 digestion process, comprising: boiling is carried out by steam, steam pressure is
0.01MPa~0.1MPa, vapor (steam) temperature are 180 DEG C~250 DEG C, and digestion time is 60s~180s.
Preferably, in the step 2, the digestion process, comprising: cooked by hot water, 95 DEG C~100 DEG C of water temperature, water
Boiling the time is 100s~300s.
Preferably, in the step 2, the drying temperature of the pre-drying process is 40 DEG C~80 DEG C, and dry humidity is 30%
~80%, drying time is 15min~60min.
Preferably, it in the step 5, is quantitatively broken up and is formed into box, the process for obtaining face block includes:
It after the quantitative cutting of face silk, is packed into dispersing device and carries out face silk and break up, breaing up the time is 1s~5s, then by the face broken up silk
Enter box, and suppress 5s~60s, obtains face block.
Preferably, in the step 6, 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 prepared non-fried sides of production method by above-mentioned non-fried instant noodle
Just face.
Compared with prior art, using the above scheme the invention has the benefit that
The production method of non-fried instant noodle of the invention first successively carries out boiling to the dough sheet obtained after calendering, and predrying is returned
Tide processing, chopping, the chopping that effective solution occurs during using hot-air drying technology to produce non-fried instant noodle at present
The problem of face silk that technique is formed has adhesion phenomenon during the cooking process；
The present invention is beneficial to prevent adhesion when flour cake brews by dry and resurgence processing twice, and solving flour cake rehydration has drafting feelings
The condition problem.
The rehydration of the prepared non-fried instant noodle of production method through the invention is good.
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 resurgence processing, and maintaining dough sheet water content is still 20%；Its
In, resurgence treatment temperature is 20 DEG C, and resurgence processing humidity is 40%, and the resurgence processing time is 1min；
Step 3 is carried out chopping by resurgence treated dough sheet by step 4, obtains face silk；
Step 5 is quantitatively broken up the face silk that step 4 obtains into box molding, obtains face block；
Process includes: that will be packed into dispersing device and carry out face silk and break up, breaing up the time is 1s, then will be broken up after the quantitative cutting of face silk
Face silk enter box, and suppress 5s, obtain face block；
Step 6, the face block for obtaining step 5 carry out redrying, and redrying process is dried using air drier, is done
Dry wind speed is 1m/s, and drying temperature is 60 DEG C, and dry humidity is 30%, and drying time 15min is obtained according to weight percent
Than the face block for counting water content 13%；
The face block for the water content 13% that step 6 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 7.
After 100 DEG C of brewed in hot water of the non-fried instant noodle that above-mentioned preparation method is prepared, 3min can rehydration food
With, and occur without drafting phenomenon.
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 resurgence processing, and maintaining dough sheet water content is still 35%；Its
In, resurgence treatment temperature is 80 DEG C, and resurgence processing humidity is 90%, and the resurgence processing time is 10min；
Step 3 is carried out chopping by resurgence treated dough sheet by step 4, obtains face silk；
Step 5 is quantitatively broken up the face silk that step 4 obtains into box molding, obtains face block；
Process includes: that will be packed into dispersing device and carry out face silk and break up, breaing up the time is 5s, then will be broken up after the quantitative cutting of face silk
Face silk enter box, and suppress 60s, obtain face block；
Step 6, the face block for obtaining step 5 carry out redrying, and redrying process is dried using air drier, is done
Dry wind speed is 10m/s, and drying temperature is 100 DEG C, and dry humidity is 60%, and drying time 60min is obtained according to weight hundred
Divide the face block than meter water content 12.3%；
The face block for the water content 12.3% that step 6 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 7.
After 94 DEG C of brewed in hot water of the non-fried instant noodle that above-mentioned preparation method is prepared, 3min10s can rehydration
It is edible, and occur without drafting phenomenon.
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 resurgence processing, and maintenance dough sheet water content is still
24.7%；Wherein, resurgence treatment temperature is 50 DEG C, and resurgence processing humidity is 60%, and the resurgence processing time is 5min；
Step 3 is carried out chopping by resurgence treated dough sheet by step 4, obtains face silk；
Step 5 is quantitatively broken up the face silk that step 4 obtains into box molding, obtains face block；
Process includes: that will be packed into dispersing device and carry out face silk and break up, breaing up the time is 4s, then will be broken up after the quantitative cutting of face silk
Face silk enter box, and suppress 30s, obtain face block；
Step 6, the face block for obtaining step 5 carry out redrying, and redrying process is dried using air drier, is done
Dry wind speed is 5m/s, and drying temperature is 80 DEG C, and dry humidity is 45%, and drying time 40min is obtained according to weight percent
Than the face block for counting water content 11%；
The face block for the water content 11% that step 6 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 7.
After 100 DEG C of brewed in hot water of the non-fried instant noodle that above-mentioned preparation method is prepared, 2min49s can rehydration
It is edible, and occur without drafting phenomenon.
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 are cooked by hot water, wherein 95 DEG C of water temperature, and the boiling time is 300s, obtain according to
The dough sheet that weight percent meter water content is 43%, for use；
The dough sheet that obtained water content is 43% 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 resurgence processing, and maintaining dough sheet water content is still 30%；Its
In, resurgence treatment temperature is 60 DEG C, and resurgence processing humidity is 50%, and the resurgence processing time is 3min；
Step 3 is carried out chopping by resurgence treated dough sheet by step 4, obtains face silk；
Step 5 is quantitatively broken up the face silk that step 4 obtains into box molding, obtains face block；
Process includes: that will be packed into dispersing device and carry out face silk and break up, breaing up the time is 3s, then will be broken up after the quantitative cutting of face silk
Face silk enter box, and suppress 10s, obtain face block；
Step 6, the face block for obtaining step 5 carry out redrying, and redrying process is dried using air drier, is done
Dry wind speed is 8m/s, and drying temperature is 90 DEG C, and dry humidity is 50%, and drying time 30min is obtained according to weight percent
Than the face block for counting water content 10.4%；
The face block for the water content 10.4% that step 6 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 7.
After 95 DEG C of brewed in hot water of the non-fried instant noodle that above-mentioned preparation method is prepared, 3min5s can rehydration food
With, and occur without drafting phenomenon.
Embodiment 5
After buckwheat, 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 buckwheat, acetate starch and egg white powder is 7:1:0.15, and salt water is
Edible salt is dissolved into obtained in tap water, wherein the mass ratio of edible salt and tap water is 5:100 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 are cooked by hot water, wherein 100 DEG C of water temperature, and the boiling time is 100s, obtain according to
The dough sheet that weight percent meter water content is 57%, for use；
The dough sheet that obtained water content is 57% is subjected to predrying, is dried, is done using air drier in pre-drying process
Dry wind speed is 7m/s, and drying temperature is 67 DEG C, and dry humidity is 75%, and drying time 50min is obtained according to weight percent
The dough sheet for being 21.9% than meter water content, for use；
Step 3, the dough sheet that the water content for obtaining step 2 is 21.9% carry out resurgence processing, and maintenance dough sheet water content is still
21.9%；Wherein, resurgence treatment temperature is 80 DEG C, and resurgence processing humidity is 60%, and the resurgence processing time is 1min；
Step 3 is carried out chopping by resurgence treated dough sheet by step 4, obtains face silk；
Step 5 is quantitatively broken up the face silk that step 4 obtains into box molding, obtains face block；
Process includes: that will be packed into dispersing device and carry out face silk and break up, breaing up the time is 3s, then will be broken up after the quantitative cutting of face silk
Face silk enter box, and suppress 10s, obtain face block；
Step 6, the face block for obtaining step 5 carry out redrying, and redrying process is dried using air drier, is done
Dry wind speed is 7m/s, and drying temperature is 70 DEG C, and dry humidity is 50%, and drying time 50min is obtained according to weight percent
Than the face block for counting water content 11.8%；
The face block for the water content 11.8% that step 6 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 7.
After 85 DEG C of brewed in hot water of the non-fried instant noodle that above-mentioned preparation method is prepared, 3min50s can rehydration
It is edible, and occur without drafting phenomenon.
Embodiment 6
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 resurgence processing, and maintaining dough sheet water content is still 30%；Its
In, resurgence treatment temperature is 60 DEG C, and resurgence processing humidity is 50%, and the resurgence processing time is 3min；
Step 3 is carried out chopping by resurgence treated dough sheet by step 4, obtains face silk；
Step 5 is quantitatively broken up the face silk that step 4 obtains into box molding, obtains face block；
Process includes: that will be packed into dispersing device and carry out face silk and break up, breaing up the time is 3s, then will be broken up after the quantitative cutting of face silk
Face silk enter box, and suppress 10s, obtain face block；
Step 6, the face block for obtaining step 5 carry out redrying, and redrying process is dried using air drier, is done
Dry wind speed is 8m/s, and drying temperature is 90 DEG C, and dry humidity is 50%, and drying time 30min is obtained according to weight percent
Than the face block for counting water content 12.3%；
The face block for the water content 12.3% that step 6 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 7.
After 95 DEG C of brewed in hot water of the non-fried instant noodle that above-mentioned preparation method is prepared, 3min5s can rehydration food
With, and occur without drafting phenomenon.
Embodiment 7
After buckwheat, 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 buckwheat, acetate starch and egg white powder is 7:1:0.15, and salt water is
Edible salt is dissolved into obtained in tap water, wherein the mass ratio of edible salt and tap water is 5:100 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
230 DEG C, digestion time 150s, the dough sheet that water content is 68% in percentage by weight is obtained, for use；
The dough sheet that obtained water content is 68% is subjected to predrying, is dried, is done using air drier in pre-drying process
Dry wind speed is 7m/s, and drying temperature is 67 DEG C, and dry humidity is 75%, and drying time 50min is obtained according to weight percent
The dough sheet for being 23% than meter water content, for use；
Step 3, the dough sheet that the water content for obtaining step 2 is 23% carry out resurgence processing, and maintaining dough sheet water content is still 23%；Its
In, resurgence treatment temperature is 80 DEG C, and resurgence processing humidity is 60%, and the resurgence processing time is 1min；
Step 3 is carried out chopping by resurgence treated dough sheet by step 4, obtains face silk；
Step 5 is quantitatively broken up the face silk that step 4 obtains into box molding, obtains face block；
Process includes: that will be packed into dispersing device and carry out face silk and break up, breaing up the time is 3s, then will be broken up after the quantitative cutting of face silk
Face silk enter box, and suppress 10s, obtain face block；
Step 6, the face block for obtaining step 5 carry out redrying, and redrying process is dried using air drier, is done
Dry wind speed is 7m/s, and drying temperature is 70 DEG C, and dry humidity is 50%, and drying time 50min is obtained according to weight percent
Than the face block for counting water content 11.8%；
The face block for the water content 11.8% that step 6 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 7.
After 85 DEG C of brewed in hot water of the non-fried instant noodle that above-mentioned preparation method is prepared, 3min43s can rehydration
It is edible, and occur without drafting phenomenon.
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；
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；
Dough sheet of the step 2 after predrying is carried out chopping by step 3, obtains face silk；
Step 4 is quantitatively broken up the face silk that step 3 obtains into box molding, obtains face block；
Process includes: that will be packed into dispersing device and carry out face silk and break up, breaing up the time is 3s, then will be broken up after the quantitative cutting of face silk
Face silk enter box, and suppress 10s, obtain face block；
Step 5, the face block for obtaining step 4 carry out redrying, and redrying process is dried using air drier, is done
Dry wind speed is 8m/s, and drying temperature is 90 DEG C, and dry humidity is 50%, and drying time 30min is obtained according to weight percent
Than the face block for counting water content 17.4%；
The face block for the water content 17.4% that step 5 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 6.
After 95 DEG C of brewed in hot water of the non-fried instant noodle that above-mentioned preparation method is prepared, behind 3min5s in silk still
There is hard core, ability is edible after rehydration 4min23s, and has the appearance of drafting phenomenon.
Comparative example 1 lacks resurgence processing compared to embodiment 5, and obtain non-fried instant noodle rehydration when required time
It is 1min long compared with embodiment 5, and have the appearance of drafting phenomenon.
Comparative example 2
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 are cooked by hot water, wherein 95 DEG C of water temperature, and the boiling time is 300s, obtain according to
The dough sheet that weight percent meter water content is 43%, for use；
The dough sheet that obtained water content is 43% is subjected to resurgence processing, resurgence treatment temperature is 60 DEG C, and resurgence processing humidity is
50%, the resurgence processing time is 3min, obtains the dough sheet that water content is 29%, for use；
Step 2 is carried out chopping by resurgence treated dough sheet by step 3, obtains face silk；
Step 4 is quantitatively broken up the face silk that step 3 obtains into box molding, obtains face block；
Process includes: that will be packed into dispersing device and carry out face silk and break up, breaing up the time is 3s, then will be broken up after the quantitative cutting of face silk
Face silk enter box, and suppress 10s, obtain face block；
Step 5, the face block for obtaining step 4 carry out redrying, and redrying process is dried using air drier, is done
Dry wind speed is 8m/s, and drying temperature is 90 DEG C, and dry humidity is 50%, and drying time 30min is obtained according to weight percent
Than the face block for counting water content 11.2%；
The face block for the water content 11.2% that step 5 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 6.
After 95 DEG C of brewed in hot water of the non-fried instant noodle that above-mentioned preparation method is prepared, behind 3min5s in silk still
There is hard core, ability is edible after rehydration 4min36s, and has the appearance of drafting phenomenon.
Comparative example 2 lacks predrying compared to embodiment 4, only carries out primary drying, and obtained non-fried instant noodle is multiple
The required time is 1min long compared with embodiment 4 when water, and has the appearance of drafting phenomenon.
Comparative example 3
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 are cooked by hot water, wherein 95 DEG C of water temperature, and the boiling time is 300s, obtain according to
The dough sheet that weight percent meter water content is 43%, for use；
The dough sheet that obtained water content is 43% 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 resurgence processing, and maintaining dough sheet water content is still 30%；Its
In, resurgence treatment temperature is 60 DEG C, and resurgence processing humidity is 50%, and the resurgence processing time is 3min；
Step 3 is carried out chopping by resurgence treated dough sheet by step 4, obtains face silk；
The face silk that step 4 obtains is carried out quantitative molding by step 5, obtains face block；
Process includes: face silk to be entered box by after the quantitative cutting of face silk, and suppress 10s, obtain face block；
Step 6, the face block for obtaining step 5 carry out redrying, and redrying process is dried using air drier, is done
Dry wind speed is 8m/s, and drying temperature is 90 DEG C, and dry humidity is 50%, and drying time 30min is obtained according to weight percent
Than the face block for counting water content 10.4%；
The face block for the water content 10.4% that step 6 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 7.
After 95 DEG C of brewed in hot water of the non-fried instant noodle that above-mentioned preparation method is prepared, 3min10s can rehydration
It is edible, but have the appearance of drafting phenomenon.
Comparative example 3, which is not both that comparative example 3 lacks with embodiment 4, breaks up, although obtained non-fried instant noodle rehydration
With being not much different for embodiment 4, but comparative example 3 have drafting phenomenon appearance.
In conclusion above-described embodiment is by first rolling, then predrying, resurgence processing, the method for last chopping are obtained
To face silk, the chopping technique shape that effective solution occurs during using hot-air drying technology to produce non-fried instant noodle at present
At face silk have adhesion phenomenon during the cooking process the problem of；In addition, the non-fried side being prepared through the foregoing embodiment
Just face has good rehydration, and happens without drafting.
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 (10)
1. a kind of production method of non-fried instant noodle, 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 that the water content for obtaining step 2 is 20%~35% carry out resurgence processing, and maintenance dough sheet water content is still
20%~35%；Wherein, resurgence treatment temperature be 20 DEG C~80 DEG C, resurgence processing humidity be 40%~90%, resurgence processing the time be
1min~10min；
Step 3 is carried out chopping by resurgence treated dough sheet by step 4, obtains face silk；
Step 5 is quantitatively broken up the face silk that step 4 obtains into box molding, obtains face block；
Step 6, the face block for obtaining step 5 carry out redrying, obtain face of the water content less than 14% in percentage by weight
Block；
Face block of the water content less than 14% that step 6 obtains is carried out cooling, is packaged to be non-fried instant noodle flour cake by step 7.
2. the production method of non-fried instant noodle as described in claim 1, which is characterized in that in the step 1, and by dough
The compound process for being rolled into dough sheet, comprising:
Dough is waken up after 10min~15min, dough is rolled 2~10 times, dough sheet in homogeneous thickness is obtained.
3. the production method of non-fried instant noodle as described in claim 1, which is characterized in that in the step 2, the boiling
Process, comprising: boiling is carried out by steam, steam pressure is 0.01MPa~0.1MPa, and vapor (steam) temperature is 180 DEG C~250 DEG C,
Digestion time is 60s~180s.
4. the production method of non-fried instant noodle as described in claim 1, which is characterized in that in the step 2, the boiling
Process, comprising: cooked by hot water, 95 DEG C~100 DEG C of water temperature, the boiling time is 100s~300s.
5. the production method of non-fried instant noodle as described in claim 1, which is characterized in that in the step 2, the predry
The drying temperature of dry process is 40 DEG C~80 DEG C, and dry humidity is 30%~80%, and drying time is 15min~60min.
6. the production method of non-fried instant noodle as described in claim 1, which is characterized in that in the step 5, quantified
It breaks up and is formed into box, the process for obtaining face block includes:
It after the quantitative cutting of face silk, is packed into dispersing device and carries out face silk and break up, breaing up the time is 1s~5s, then by the face broken up silk
Enter box, and suppress 5s~60s, obtains face block.
7. the production method of non-fried instant noodle as described in claim 1, which is characterized in that in the step 6, redrying
Drying temperature be 60 DEG C~100 DEG C, dry humidity is 30%~60%, and drying time is 15min~60min.
8. the production method of non-fried instant noodle as claimed in claim 1 or 5, which is characterized in that in the pre-drying process
It is dried using air drier, dry wind speed is 2m/s~10m/s.
9. the production method of non-fried instant noodle as claimed in claim 1 or 7, which is characterized in that the redrying process
It is dried using air drier, dry wind speed is 1m/s~10m/s.
10. a kind of production method by such as described in any item non-fried instant noodles of claim 1-9 is prepared non-oil
Fried instant noodles.
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| 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 |
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Address after: No.1, Hualong street, Xingtai high tech Industrial Development Zone (Longyao food town), Xingtai City, Hebei Province Applicant after: Jinmailang Food Co.,Ltd. Address before: 055350 Dongfang Food City Industrial Park, Longyao County, Xingtai City, Hebei Province Applicant before: JINMAILANG NOODLE Co.,Ltd. |
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