CN110250426A - A kind of production method of non-fried instant noodle - Google Patents
A kind of production method of non-fried instant noodle Download PDFInfo
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- CN110250426A CN110250426A CN201910562828.9A CN201910562828A CN110250426A CN 110250426 A CN110250426 A CN 110250426A CN 201910562828 A CN201910562828 A CN 201910562828A CN 110250426 A CN110250426 A CN 110250426A
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 75
- 238000009835 boiling Methods 0.000 claims abstract description 63
- 235000013312 flour Nutrition 0.000 claims abstract description 25
- 238000012545 processing Methods 0.000 claims abstract description 22
- 238000010025 steaming Methods 0.000 claims abstract description 20
- 238000007654 immersion Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims description 40
- 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 claims description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 16
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 claims description 16
- 102000002322 Egg Proteins Human genes 0.000 claims description 16
- 108010000912 Egg Proteins Proteins 0.000 claims description 16
- 229920002907 Guar gum Polymers 0.000 claims description 16
- 229910019142 PO4 Inorganic materials 0.000 claims description 16
- 229920002472 Starch Polymers 0.000 claims description 16
- 241000209140 Triticum Species 0.000 claims description 16
- 235000021307 Triticum Nutrition 0.000 claims description 16
- 235000010489 acacia gum Nutrition 0.000 claims description 16
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 16
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 16
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 16
- 235000014103 egg white Nutrition 0.000 claims description 16
- 210000000969 egg white Anatomy 0.000 claims description 16
- 239000009627 gardenia yellow Substances 0.000 claims description 16
- 239000000665 guar gum Substances 0.000 claims description 16
- 235000010417 guar gum Nutrition 0.000 claims description 16
- 229960002154 guar gum Drugs 0.000 claims description 16
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 16
- 239000010452 phosphate Substances 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 16
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 16
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 16
- 235000019698 starch Nutrition 0.000 claims description 16
- 239000008107 starch Substances 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 10
- 238000003490 calendering Methods 0.000 claims description 8
- 239000003651 drinking water Substances 0.000 claims description 8
- 235000020188 drinking water Nutrition 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 238000003672 processing method Methods 0.000 claims 3
- 238000010521 absorption reaction Methods 0.000 abstract description 8
- 238000000465 moulding Methods 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 3
- 238000012805 post-processing Methods 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 3
- 235000012149 noodles Nutrition 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- 238000007605 air drying Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000014347 soups Nutrition 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
- 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 invention discloses a kind of non-fried instant noodle production method, opposite band includes: one section of boiling: 0 ~ 240s of steaming time when carrying out boilery reason, steam pressure 0.01-0.2MPa, and 160-180 DEG C of temperature；Two sections of boilings: hot water cooks, and 95 ~ 100 DEG C of water temperature, 0 ~ 300s of time；Three sections of boilings: 0 ~ 180s of steaming time, 0.01 ~ 0.1MPa of steam pressure, 180 ~ 250 DEG C of temperature；Four sections of boilings: immersion processing, 60 ~ 100 DEG C of water temperature, 0 ~ 60s of time；Five sections of boilings: 0 ~ 60s of steaming time, 0.01 ~ 0.1MPa of pressure, 180-250 DEG C of vapor (steam) temperature；Six sections of boilings: immersion processing, 60 ~ 100 DEG C of water temperature, 0 ~ 20s of time；Only need to meet one in above-mentioned six sections of boilings or more than one combination.By carrying out boiling to dough sheet, dough sheet cures more evenly the present invention；More traditional face silk digesting technoloy is easy to operate, reduces the waste of face silk during the cooking process；Dough sheet post-processing is more convenient, and face body molding effect is preferable, and discreteness is good, and mouthfeel is soft tough, more solves the problems, such as that traditional non-fried instant noodle rehydration is slow, realizes 95 DEG C of water, 3 minutes rehydrations, 150% or more flour cake water absorption rate.
Description
Technical field
The invention belongs to instant noodles manufacture technology fields, and in particular to a kind of production of non-fried instant noodle.
Background technique
Currently, with the continuous improvement of living standards, requirement of the people to instant food is no longer to only demand to have enough, no in the past
The epoch for talking mouthfeel, the requirement to food mouthfeel and health are also increasingly paid attention to.
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 order to solve the problems, such as it is above-mentioned at least one, the present invention provides a kind of production method of non-fried instant noodle, passes through spy
Different digesting technoloy improves the rehydration performance of flour cake.
The technical scheme adopted by the invention is that
A kind of production method of non-fried instant noodle, opposite band carry out boilery reason, specifically include:
One section of boiling: 0 ~ 240s of steaming time, steam pressure 0.01-0.2MPa, 160-180 DEG C of temperature；
Two sections of boilings: hot water cooks, and water temperature is 95 ~ 00 DEG C, and the time is 0 ~ 300s；
Three sections of boilings: 0 ~ 180s of steaming time, 0.01 ~ 0.1MPa of steam pressure, 180 ~ 250 DEG C of temperature；
Four sections of boilings: immersion processing, 60 ~ 100 DEG C of water temperature, 0 ~ 60s of time；
Five sections of boilings: 0 ~ 60s of steaming time, 0.01 ~ 0.1MPa of steam pressure, 180-250 DEG C of vapor (steam) temperature；
Six sections of boilings: immersion processing, water temperature are 60 ~ 100 DEG C, and the time is 0 ~ 20s；
Boiling only needs to meet one section of boiling, two sections of boilings, three sections of boilings, four sections of boilings, five sections of boilings, one in six sections of boilings
Or more than one combination.
Preferably, it is successively carried out and face and calendering process before the boiling processing.
Preferably, successively carried out after boiling processing drying for the first time, chopping, break up, form, second of drying with
And it is air-cooled.
Preferably, described and mask body the following steps are included:
Step 11, following raw material: wheat flour 80%, acetate starch 11%, edible salt 2%, phosphate is weighed according to mass percent
0.15%, Gardenia Yellow 0.03%, phosphatidase 3 %, egg white powder 1.5%, guar gum 0.05%, Arabic gum 1.8%, sodium carboxymethylcellulose
0.47%；
Step 12, the edible salt, phosphate, Gardenia Yellow, phosphatide, guar gum, Arabic gum, sodium carboxymethylcellulose are mixed
The drinking water containing edible salt is added after uniformly, obtains salt water after mixing evenly；
Step 13, after mixing by the wheat flour, acetate starch, egg white powder of the step 11, the step 12 is added
In salt water, carry out and face.
Preferably, described first is dry, specifically:
40 ~ 80 DEG C at a temperature of, 30 ~ 80%RH humidity under, under the wind speed of 2 ~ 10m/s, after dry 15 ~ 60min, dough sheet
Water content is 20%-35%.
Preferably, second of drying, specifically:
60 ~ 100 DEG C at a temperature of, 30 ~ 60%RH humidity under, under the wind speed of 1 ~ 10m/s, after dry 15 ~ 60min, make dough sheet
Water content be no more than 14%.
Compared with prior art, the present invention has the following advantages: dough sheet boiling, dough sheet cure more evenly；Dough sheet boiling relatively passes
System face silk digesting technoloy is easy to operate, reduces the waste of face silk during the cooking process；Dough sheet post-processing is more convenient, face body
Molding effect is preferable, and discreteness is good, and mouthfeel is soft tough, more solves the problems, such as that traditional non-fried instant noodle rehydration is slow, realizes 95 DEG C
Water, 3 minutes rehydrations, 150% or more flour cake water absorption rate.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
The embodiment of the present invention provides a kind of production method of non-fried instant noodle, and opposite band carries out boilery reason, specific to wrap
It includes:
One section of boiling: 0 ~ 240s of steaming time, steam pressure 0.01-0.2MPa, 160-180 DEG C of temperature；
Two sections of boilings: hot water cooks, and water temperature is 95 ~ 00 DEG C, and the time is 0 ~ 300s；
Three sections of boilings: 0 ~ 180s of steaming time, 0.01 ~ 0.1MPa of steam pressure, 180 ~ 250 DEG C of temperature；
Four sections of boilings: immersion processing, 60 ~ 100 DEG C of water temperature, 0 ~ 60s of time；
Five sections of boilings: 0 ~ 60s of steaming time, 0.01 ~ 0.1MPa of steam pressure, 180-250 DEG C of vapor (steam) temperature；
Six sections of boilings: immersion processing, water temperature are 60 ~ 100 DEG C, and the time is 0 ~ 20s；
Boiling only needs to meet one section of boiling, two sections of boilings, three sections of boilings, four sections of boilings, five sections of boilings, one in six sections of boilings
Or more than one combination.
In addition, successively being carried out and face and calendering process before the boiling processing.
Drying for the first time is successively carried out after the boiling processing, chopping, is broken up, is formed, is dry and air-cooled for the second time.
Described and mask body the following steps are included:
Step 11, following raw material: wheat flour 80%, acetate starch 11%, edible salt 2%, phosphate is weighed according to mass percent
0.15%, Gardenia Yellow 0.03%, phosphatidase 3 %, egg white powder 1.5%, guar gum 0.05%, Arabic gum 1.8%, sodium carboxymethylcellulose
0.47%；
Step 12, the edible salt, phosphate, Gardenia Yellow, phosphatide, guar gum, Arabic gum, sodium carboxymethylcellulose are mixed
The drinking water containing edible salt is added after uniformly, obtains salt water after mixing evenly；
Step 13, after mixing by the wheat flour, acetate starch, egg white powder of the step 11, the step 12 is added
In salt water, carry out and face.
Described first is dry, specifically: 40 ~ 80 DEG C at a temperature of, 30 ~ 80%RH humidity under, the wind speed of 2 ~ 10m/s
Under, after dry 15 ~ 60min, the water content of dough sheet is 20%-35%.
Described second is dry, specifically: 60 ~ 100 DEG C at a temperature of, 30 ~ 60%RH humidity under, the wind of 1 ~ 10m/s
Under speed, after dry 15 ~ 60min, the water content of dough sheet is made to be no more than 14%.
Embodiment 1
The embodiment of the present invention 1 provides a kind of production method of non-fried instant noodle, specifically includes:
Step 1 and face, specifically:
Step 11, following raw material: wheat flour 80%, acetate starch 11%, edible salt 2%, phosphate is weighed according to mass percent
0.15%, Gardenia Yellow 0.03%, phosphatidase 3 %, egg white powder 1.5%, guar gum 0.05%, Arabic gum 1.8%, sodium carboxymethylcellulose
0.47%；
Step 12, the edible salt, phosphate, Gardenia Yellow, phosphatide, guar gum, Arabic gum, sodium carboxymethylcellulose are mixed
The drinking water containing edible salt is added after uniformly, obtains salt water after mixing evenly；
Step 13, after mixing by the wheat flour, acetate starch, egg white powder of the step 11, the step 12 is added
In salt water, carry out and face, obtain dough；
Step 2, calendering process is carried out to dough, obtains face band；
Step 3, opposite band carries out boilery reason, specifically includes:
Steaming time 120s, steam pressure 0.1MPa, 170 DEG C of temperature；
Hot water cooks, and water temperature is 97 DEG C, time 150s；
Steaming time 100s, steam pressure 0.05MPa, 215 DEG C of temperature；
Immersion processing, 80 DEG C of water temperature, time 30s；
Steaming time 30s, steam pressure 0.05MPa, 220 DEG C of vapor (steam) temperature；
Immersion processing, water temperature are 80 DEG C, time 10s；
Step 4, drying for the first time is successively carried out after boiling processing, chopping, is broken up, is formed, is dry and air-cooled for the second time；
Wherein, first is dry, specifically:
60 DEG C at a temperature of, 60%RH humidity under, under the wind speed of 6m/s, after dry 40min, the water content of dough sheet is 28%；
Second is dry, specifically:
80 DEG C at a temperature of, 45%RH humidity under, under the wind speed of 6m/s, after dry 40min, surpass the water content of dough sheet not
Cross 14%.
After obtained non-fried instant noodle flour cake is brewed with 95 DEG C of water, 3min can rehydration it is edible, and noodles are without viscous
Even phenomenon, good water absorption.
Embodiment 2
The embodiment of the present invention 2 provides a kind of production method of non-fried instant noodle, specifically includes:
Step 1 and face, specifically:
Step 11, following raw material: wheat flour 80%, acetate starch 11%, edible salt 2%, phosphate is weighed according to mass percent
0.15%, Gardenia Yellow 0.03%, phosphatidase 3 %, egg white powder 1.5%, guar gum 0.05%, Arabic gum 1.8%, sodium carboxymethylcellulose
0.47%；
Step 12, the edible salt, phosphate, Gardenia Yellow, phosphatide, guar gum, Arabic gum, sodium carboxymethylcellulose are mixed
The drinking water containing edible salt is added after uniformly, obtains salt water after mixing evenly；
Step 13, after mixing by the wheat flour, acetate starch, egg white powder of the step 11, the step 12 is added
In salt water, carry out and face, obtain dough；
Step 2, calendering process is carried out to dough, obtains face band；
Step 3, opposite band carries out boilery reason, specifically includes:
Steaming time 240s, steam pressure 0.2MPa, 180 DEG C of temperature；
Hot water cooks, and water temperature is 100 DEG C, time 300s；
Step 4, drying for the first time is successively carried out after boiling processing, chopping, is broken up, is formed, is dry and air-cooled for the second time；
Wherein, first is dry, specifically:
80 DEG C at a temperature of, 80%RH humidity under, under the wind speed of 10m/s, after dry 60min, the water content of dough sheet is 20%；
Second is dry, specifically:
100 DEG C at a temperature of, 60%RH humidity under, under the wind speed of 10m/s, after dry 60min, make the water content of dough sheet not
More than 14%.
After obtained non-fried instant noodle flour cake is brewed with 95 DEG C of water, 2.8min can rehydration it is edible, and noodles without
Adhesion phenomenon, good water absorption.
Embodiment 3
The embodiment of the present invention 3 provides a kind of production method of non-fried instant noodle, specifically includes:
Step 1 and face, specifically:
Step 11, following raw material: wheat flour 80%, acetate starch 11%, edible salt 2%, phosphate is weighed according to mass percent
0.15%, Gardenia Yellow 0.03%, phosphatidase 3 %, egg white powder 1.5%, guar gum 0.05%, Arabic gum 1.8%, sodium carboxymethylcellulose
0.47%；
Step 12, the edible salt, phosphate, Gardenia Yellow, phosphatide, guar gum, Arabic gum, sodium carboxymethylcellulose are mixed
The drinking water containing edible salt is added after uniformly, obtains salt water after mixing evenly；
Step 13, after mixing by the wheat flour, acetate starch, egg white powder of the step 11, the step 12 is added
In salt water, carry out and face, obtain dough；
Step 2, calendering process is carried out to dough, obtains face band；
Step 3, opposite band carries out boilery reason, specifically includes:
Steaming time 100s, steam pressure 0.03MPa, 165 DEG C of temperature；
Hot water cooks, and water temperature is 96 DEG C, time 100s；
Steaming time 20s, steam pressure 0.03MPa, 190 DEG C of vapor (steam) temperature；
Immersion processing, water temperature are 70 DEG C, time 6s；
Step 4, drying for the first time is successively carried out after boiling processing, chopping, is broken up, is formed, is dry and air-cooled for the second time；
Wherein, first is dry, specifically:
42 DEG C at a temperature of, 35%RH humidity under, under the wind speed of 5m/s, after dry 20min, the water content of dough sheet is 32%；
Second is dry, specifically:
66 DEG C at a temperature of, 40%RH humidity under, under the wind speed of 3m/s, after dry 18min, surpass the water content of dough sheet not
Cross 14%.
After obtained non-fried instant noodle flour cake is brewed with 95 DEG C of water, 3min can rehydration it is edible, and noodles are without viscous
Even phenomenon, good water absorption.
Embodiment 4
The embodiment of the present invention 4 provides a kind of production method of non-fried instant noodle, specifically includes:
Step 1 and face, specifically:
Step 11, following raw material: wheat flour 80%, acetate starch 11%, edible salt 2%, phosphate is weighed according to mass percent
0.15%, Gardenia Yellow 0.03%, phosphatidase 3 %, egg white powder 1.5%, guar gum 0.05%, Arabic gum 1.8%, sodium carboxymethylcellulose
0.47%；
Step 12, the edible salt, phosphate, Gardenia Yellow, phosphatide, guar gum, Arabic gum, sodium carboxymethylcellulose are mixed
The drinking water containing edible salt is added after uniformly, obtains salt water after mixing evenly；
Step 13, after mixing by the wheat flour, acetate starch, egg white powder of the step 11, the step 12 is added
In salt water, carry out and face, obtain dough；
Step 2, calendering process is carried out to dough, obtains face band；
Step 3, opposite band carries out boilery reason, specifically includes:
Immersion processing, 90 DEG C of water temperature, time 50s；
Steaming time 40s, steam pressure 0.09MPa, 230 DEG C of vapor (steam) temperature；
Immersion processing, water temperature are 80 DEG C, time 16s；
Step 4, drying for the first time is successively carried out after boiling processing, chopping, is broken up, is formed, is dry and air-cooled for the second time；
Wherein, first is dry, specifically:
70 DEG C at a temperature of, 72%RH humidity under, under the wind speed of 8m/s, after dry 53min, the water content of dough sheet is 31%；
Second is dry, specifically:
90 DEG C at a temperature of, 52%RH humidity under, under the wind speed of 8.5m/s, after dry 53min, make the water content of dough sheet not
More than 14%.
After obtained non-fried instant noodle flour cake is brewed with 95 DEG C of water, 2.8min can rehydration it is edible, and noodles without
Adhesion phenomenon, good water absorption.
Embodiment 5
The embodiment of the present invention 5 provides a kind of production method of non-fried instant noodle, specifically includes:
Step 1 and face, specifically:
Step 11, following raw material: wheat flour 80%, acetate starch 11%, edible salt 2%, phosphate is weighed according to mass percent
0.15%, Gardenia Yellow 0.03%, phosphatidase 3 %, egg white powder 1.5%, guar gum 0.05%, Arabic gum 1.8%, sodium carboxymethylcellulose
0.47%；
Step 12, the edible salt, phosphate, Gardenia Yellow, phosphatide, guar gum, Arabic gum, sodium carboxymethylcellulose are mixed
The drinking water containing edible salt is added after uniformly, obtains salt water after mixing evenly；
Step 13, after mixing by the wheat flour, acetate starch, egg white powder of the step 11, the step 12 is added
In salt water, carry out and face, obtain dough；
Step 2, calendering process is carried out to dough, obtains face band；
Step 3, opposite band carries out boilery reason, specifically includes:
Steaming time 40s, steam pressure 0.06MPa, 220 DEG C of vapor (steam) temperature；
Step 4, drying for the first time is successively carried out after boiling processing, chopping, is broken up, is formed, is dry and air-cooled for the second time；
Wherein, first is dry, specifically:
60 DEG C at a temperature of, 50%RH humidity under, under the wind speed of 7m/s, after dry 40min, the water content of dough sheet is 29%；
Second is dry, specifically:
70 DEG C at a temperature of, 39%RH humidity under, under the wind speed of 5.5m/s, after dry 45min, make the water content of dough sheet not
More than 14%.
After obtained non-fried instant noodle flour cake is brewed with 95 DEG C of water, 2.6min can rehydration it is edible, and noodles without
Adhesion phenomenon, good water absorption.
The present invention has the following advantages: dough sheet boiling, dough sheet is cured more evenly；Dough sheet boiling, more traditional face silk digesting technoloy
It is easy to operate, reduce the waste of face silk during the cooking process；Dough sheet post-processing is more convenient, and face body molding effect is preferable,
Discreteness is good, and mouthfeel is soft tough, more solves the problems, such as that traditional non-fried instant noodle rehydration is slow, realizes 95 DEG C of water, 3 minutes rehydrations,
150% or more flour cake water absorption rate.
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 (6)
1. a kind of production method of non-fried instant noodle, which is characterized in that opposite band carries out boilery reason, specifically includes:
One section of boiling: 0 ~ 240s of steaming time, steam pressure 0.01-0.2MPa, 160-180 DEG C of temperature；
Two sections of boilings: hot water cooks, and water temperature is 95 ~ 100 DEG C, and the time is 0 ~ 300s；
Three sections of boilings: 0 ~ 180s of steaming time, 0.01 ~ 0.1MPa of steam pressure, 180 ~ 250 DEG C of temperature；
Four sections of boilings: immersion processing, 60 ~ 100 DEG C of water temperature, 0 ~ 60s of time；
Five sections of boilings: 0 ~ 60s of steaming time, 0.01 ~ 0.1MPa of steam pressure, 180-250 DEG C of vapor (steam) temperature；
Six sections of boilings: immersion processing, water temperature are 60 ~ 100 DEG C, and the time is 0 ~ 20s；
Boiling only needs to meet one section of boiling, two sections of boilings, three sections of boilings, four sections of boilings, five sections of boilings, one in six sections of boilings
Or more than one combination.
2. a kind of production method of non-fried instant noodle according to claim 1, which is characterized in that the boiling handles it
It is preceding successively to carry out and face and calendering process.
3. a kind of production method of non-fried instant noodle according to claim 2, which is characterized in that the boiling handles it
Drying for the first time is successively carried out afterwards, chopping, is broken up, is formed, is dry and air-cooled for the second time.
4. a kind of processing method of non-fried instant noodle according to claim 3, which is characterized in that described and mask body packet
Include following steps:
Step 11, following raw material: wheat flour 80%, acetate starch 11%, edible salt 2%, phosphate is weighed according to mass percent
0.15%, Gardenia Yellow 0.03%, phosphatidase 3 %, egg white powder 1.5%, guar gum 0.05%, Arabic gum 1.8%, sodium carboxymethylcellulose
0.47%；
Step 12, the edible salt, phosphate, Gardenia Yellow, phosphatide, guar gum, Arabic gum, sodium carboxymethylcellulose are mixed
The drinking water containing edible salt is added after uniformly, obtains salt water after mixing evenly；
Step 13, after mixing by the wheat flour, acetate starch, egg white powder of the step 11, the step 12 is added
In salt water, carry out and face.
5. according to a kind of processing method for non-fried instant noodle that claim 4 is stated, which is characterized in that described first is dry, tool
Body are as follows:
40 ~ 80 DEG C at a temperature of, 30 ~ 80%RH humidity under, under the wind speed of 2 ~ 10m/s, after dry 15 ~ 60min, dough sheet
Water content is 20%-35%.
6. a kind of processing method of non-fried instant noodle according to claim 5, which is characterized in that described second dry
It is dry, specifically:
60 ~ 100 DEG C at a temperature of, 30 ~ 60%RH humidity under, under the wind speed of 1 ~ 10m/s, after dry 15 ~ 60min, make dough sheet
Water content be no more than 14%.
Priority Applications (1)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113383901A (en) * | 2021-07-12 | 2021-09-14 | 安徽燕之坊食品有限公司 | Fermented noodles and preparation method thereof |
| CN113575849A (en) * | 2021-07-23 | 2021-11-02 | 福清市温福食品有限公司 | Processing technology of freeze-dried instant noodles |
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| CN107279724A (en) * | 2016-04-12 | 2017-10-24 | 今麦郎食品有限公司 | A kind of non-fried instant noodle and preparation method thereof |
| CN108606251A (en) * | 2018-04-19 | 2018-10-02 | 湖北顾大嫂食品有限公司 | A kind of novel non-fried noodles production technology |
| 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 |
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| CN107279724A (en) * | 2016-04-12 | 2017-10-24 | 今麦郎食品有限公司 | A kind of non-fried instant noodle and preparation method thereof |
| CN108606251A (en) * | 2018-04-19 | 2018-10-02 | 湖北顾大嫂食品有限公司 | A kind of novel non-fried noodles production technology |
| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113383901A (en) * | 2021-07-12 | 2021-09-14 | 安徽燕之坊食品有限公司 | Fermented noodles and preparation method thereof |
| CN113575849A (en) * | 2021-07-23 | 2021-11-02 | 福清市温福食品有限公司 | Processing technology of freeze-dried instant noodles |
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