CN110250427A - A kind of non-fried instant noodle and its processing method - Google Patents
A kind of non-fried instant noodle and its processing method Download PDFInfo
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- CN110250427A CN110250427A CN201910563017.0A CN201910563017A CN110250427A CN 110250427 A CN110250427 A CN 110250427A CN 201910563017 A CN201910563017 A CN 201910563017A CN 110250427 A CN110250427 A CN 110250427A
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- instant noodle
- fried instant
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 49
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 56
- -1 sucrose ester Chemical class 0.000 claims abstract description 41
- 108010000912 Egg Proteins Chemical class 0.000 claims abstract description 40
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 40
- 150000003839 salts Chemical class 0.000 claims abstract description 33
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims abstract description 31
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 31
- 229920002472 Starch Polymers 0.000 claims abstract description 31
- 235000021307 Triticum Nutrition 0.000 claims abstract description 31
- 239000010452 phosphate Substances 0.000 claims abstract description 31
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 31
- 239000008107 starch Substances 0.000 claims abstract description 31
- 235000019698 starch Nutrition 0.000 claims abstract description 31
- 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 abstract description 25
- 239000009627 gardenia yellow Substances 0.000 claims abstract description 25
- 229920002907 Guar gum Polymers 0.000 claims abstract description 24
- 239000000665 guar gum Substances 0.000 claims abstract description 24
- 235000010417 guar gum Nutrition 0.000 claims abstract description 24
- 229960002154 guar gum Drugs 0.000 claims abstract description 24
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 24
- 229930006000 Sucrose Natural products 0.000 claims abstract description 22
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 22
- 239000005720 sucrose Substances 0.000 claims abstract description 22
- 244000068988 Glycine max Species 0.000 claims abstract description 21
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 21
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 21
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 20
- 239000004094 surface-active agent Substances 0.000 claims abstract description 20
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical class CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 19
- 235000014103 egg white Nutrition 0.000 claims abstract description 19
- 210000000969 egg white Anatomy 0.000 claims abstract description 19
- 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 abstract description 18
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 18
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 18
- 239000000230 xanthan gum Substances 0.000 claims abstract description 18
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 18
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 18
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 229920002752 Konjac Polymers 0.000 claims abstract description 16
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 16
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 16
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 15
- 239000000194 fatty acid Substances 0.000 claims abstract description 15
- 229930195729 fatty acid Natural products 0.000 claims abstract description 15
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims abstract description 15
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims description 39
- 241000209140 Triticum Species 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 13
- 238000000465 moulding Methods 0.000 claims description 11
- 238000003490 calendering Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 3
- 150000002148 esters Chemical class 0.000 claims description 2
- 235000012149 noodles Nutrition 0.000 abstract description 7
- 239000003513 alkali Substances 0.000 abstract description 3
- 238000005213 imbibition Methods 0.000 abstract description 3
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000018958 Gardenia augusta Nutrition 0.000 description 6
- 244000111489 Gardenia augusta Species 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 241001474374 Blennius Species 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000001972 Gardenia jasminoides Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 229940029039 propylene glycol alginate ester Drugs 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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 noodles, raw material including following weight percent: wheat flour 60-88%, acetate starch 10-40%, edible salt 1-2%, phosphate 0.05-0.15%, Gardenia Yellow 0.01-0.03%, surfactant 0.01-17.2%, remaining is water；Surfactant are as follows: one or more of phosphatide, modified phospholipid, sucrose ester, egg white powder, dried hen egg yolk, guar gum, carragheen, xanthan gum, Arabic gum, konjaku flour, polyglyceryl fatty acid ester, soybean polyoses, propylene glycol alginate, sodium carboxymethylcellulose；The invention also discloses the processing methods of non-fried instant noodle；The one or more that the present invention passes through addition phosphatide, modified phospholipid, sucrose ester, egg white powder, dried hen egg yolk, guar gum, carragheen, xanthan gum, Arabic gum, konjaku flour, polyglyceryl fatty acid ester, soybean polyoses, propylene glycol alginate, sodium carboxymethylcellulose in formula, adjust phosphate and alkali ratio, improve noodles water imbibition, so as to improve the rehydration time and toughness of noodles.
Description
Technical field
The invention belongs to instant noodles manufacture technology fields, and in particular to a kind of non-fried instant noodle and its processing method.
Background technique
Currently, with the continuous improvement of living standards, requirement of the people to instant food is no longer to only demand to have enough, no in the past
The epoch of mouthfeel are talked, the requirement to food mouthfeel is 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, due to the influence of its raw material, causes existing
Fried-free instant noodle's rehydration character it is poor, generally require 4-5 minutes rehydrations, and noodles poor toughness.
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 non-fried instant noodle, by adjusting composition of raw materials,
Improve the rehydration of non-fried instant noodle.
It is a further object of the present invention to provide a kind of processing methods of non-fried instant noodle.
The technical scheme adopted by the invention is that
A kind of non-fried instant noodle comprising the raw material of following weight percent:
Wheat flour 60-88%, acetate starch 10-40%, edible salt 1-2%, phosphate 0.05-0.15%, Gardenia Yellow 0.01-
0.03%, surfactant 0.01-17.2%, remaining is water；
The sum of percentage of above-mentioned each raw material is absolutely.
Preferably, the surfactant are as follows:
Phosphatide, modified phospholipid, sucrose ester, egg white powder, dried hen egg yolk, guar gum, carragheen, xanthan gum, Arabic gum, konjaku
One of powder, polyglyceryl fatty acid ester, soybean polyoses, propylene glycol alginate, sodium carboxymethylcellulose or more than one.
Preferably, when the surfactant is more than one, mass percent shared by every kind are as follows:
Phosphatidase 0 .1-4.0%, modified phospholipid 0.1-4.0%, sucrose ester 0.05-0.35%, egg white powder 0.5-2.0%, dried hen egg yolk
0.5-2.0%, guar gum 0.01-0.20%, carragheen 0.01-0.30%, xanthan gum 0.01-0.3%, Arabic gum 0.1-1.0%,
Konjaku flour 0.01-1.0%, polyglyceryl fatty acid ester 0.1-1.0%, soybean polyoses 0.1-1.0%, propylene glycol alginate 0.01-
0.05%, sodium carboxymethylcellulose 0.1-2.0%.
A kind of processing method of non-fried instant noodle is specifically implemented in accordance with the following steps:
Step 1, following raw material: wheat flour 60-88%, acetate starch 10-40%, edible salt 1- is weighed according to mass percent
2%, phosphate 0.05-0.15%, Gardenia Yellow 0.01-0.03%, surfactant 0.01-17.2% and water；
Step 2, the weighed edible salt of the step 1, phosphate, Gardenia Yellow surfactant and water are mixed and stirred for
It is even, obtain mixture 1；The weighed wheat flour of the step 1 and acetate starch are uniformly mixed simultaneously, obtain mixture 2；
Step 3, the mixture 1 of the step 2 and mixture 2 are mixed into progress and face, obtains dough；
Step 4, the dough of the step 3 is subjected to calendering process, obtains face band；
Step 5, the dough sheet of the step 4 is subjected to boiling processing and for the first time drying, obtains dough sheet；
Step 6, chopping is carried out to the dough sheet of the step 5, obtains face silk；
Step 7, after the face silk of the step 6 being cut off and broken up, enter box molding, obtain flour cake；
Step 8, dry, air-cooled to second of the flour cake progress of the step 7, obtain non-fried instant noodle.
Preferably, first dry in the step 5, 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, the water content of dough sheet is 20%-35%.
Preferably, second dry in the step 8, 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, the water content of dough sheet is made to be no more than 14%.
Surfactant in the step 1 are as follows: phosphatidase 0 .1-4.0%, modified phospholipid 0.1-4.0%, sucrose ester 0.05-
0.35%, egg white powder 0.5-2.0%, dried hen egg yolk 0.5-2.0%, guar gum 0.01-0.20%, carragheen 0.01-0.30%, Huang
Virgin rubber 0.01-0.3%, Arabic gum 0.1-1.0%, konjaku flour 0.01-1.0%, polyglyceryl fatty acid ester 0.1-1.0%, soybean are more
One of sugared 0.1-1.0%, propylene glycol alginate 0.01-0.05%, sodium carboxymethylcellulose 0.1-2.0% or it is a kind of with
On mixing.
Compared with prior art, the present invention by adding phosphatide, modified phospholipid, sucrose ester, egg white powder, chicken in formula
Yolk powder, guar gum, carragheen, xanthan gum, Arabic gum, konjaku flour, polyglyceryl fatty acid ester, soybean polyoses, alginic acid third
The one or more of diol ester, sodium carboxymethylcellulose adjust phosphate and alkali ratio, improve noodles water imbibition, so as to change
The rehydration time and toughness of kind noodles.
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 non-fried instant noodle, which is characterized in that it includes the original of following weight percent
Material:
Wheat flour 60-88%, acetate starch 10-40%, edible salt 1-2%, phosphate 0.05-0.15%, Gardenia Yellow 0.01-
0.03%, surfactant 0.01-17.2%, remaining is water.
The surfactant are as follows: phosphatide, modified phospholipid, sucrose ester, egg white powder, dried hen egg yolk, guar gum, OK a karaoke club
Glue, xanthan gum, Arabic gum, konjaku flour, polyglyceryl fatty acid ester, soybean polyoses, propylene glycol alginate, carboxymethyl cellulose
One of sodium or more than one.
When the surfactant is more than one, mass percent shared by every kind are as follows: phosphatidase 0 .1-4.0%, modification
Phosphatidase 0 .1-4.0%, sucrose ester 0.05-0.35%, egg white powder 0.5-2.0%, dried hen egg yolk 0.5-2.0%, guar gum 0.01-
0.20%, carragheen 0.01-0.30%, xanthan gum 0.01-0.3%, Arabic gum 0.1-1.0%, konjaku flour 0.01-1.0%, gather it is sweet
Oil and fat acid esters 0.1-1.0%, soybean polyoses 0.1-1.0%, propylene glycol alginate 0.01-0.05%, sodium carboxymethylcellulose
0.1-2.0%。
The embodiment of the present invention also provides a kind of processing method of non-fried instant noodle, specifically implements in accordance with the following steps:
Step 1, following raw material: wheat flour 60-88%, acetate starch 10-40%, edible salt 1- is weighed according to mass percent
2%, phosphate 0.05-0.15%, Gardenia Yellow 0.01-0.03%, surfactant 0.01-17.2% and water；
Wherein, surfactant are as follows: phosphatidase 0 .1-4.0%, modified phospholipid 0.1-4.0%, sucrose ester 0.05-0.35%, egg white powder
0.5-2.0%, dried hen egg yolk 0.5-2.0%, guar gum 0.01-0.20%, carragheen 0.01-0.30%, xanthan gum 0.01-0.3%,
Arabic gum 0.1-1.0%, konjaku flour 0.01-1.0%, polyglyceryl fatty acid ester 0.1-1.0%, soybean polyoses 0.1-1.0%, seaweed
One of acid propylene glycol ester 0.01-0.05%, sodium carboxymethylcellulose 0.1-2.0% or more than one mixing；
Step 2, the weighed edible salt of the step 1, phosphate, Gardenia Yellow surfactant and water are mixed and stirred for
It is even, obtain mixture 1；The weighed wheat flour of the step 1 and acetate starch are uniformly mixed simultaneously, obtain mixture 2；
Step 3, the mixture 1 of the step 2 and mixture 2 are mixed into progress and face, obtains dough；
Step 4, the dough of the step 3 is subjected to calendering process, obtains face band；
Step 5, the dough sheet of the step 4 is subjected to boiling processing and for the first time drying, obtains dough sheet；
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, dry 15
After ~ 60min, the water content of dough sheet is 20%-35%；
Step 6, chopping is carried out to the dough sheet of the step 5, obtains face silk；
Step 7, after the face silk of the step 6 being cut off and broken up, enter box molding, obtain flour cake；
Step 8, dry, air-cooled to second of the flour cake progress of the step 7, obtain non-fried instant noodle.；
Second dry, specifically: 60 ~ 100 DEG C at a temperature of, 30 ~ 60%RH humidity under, under the wind speed of 1 ~ 10m/s, do
After dry 15 ~ 60min, the water content of dough sheet is made to be no more than 14%.
Embodiment 1
A kind of non-fried instant noodle comprising wheat flour 60%, acetate starch 20%, edible salt 1%, phosphate 0.05%, cape jasmine
Huang 0.01%, phosphatidase 0 .1%, modified phospholipid 0.1% and water 18.74%.
The non-fried instant noodle is processed by the following method:
Step 1, following raw material: wheat flour 60%, acetate starch 10%, edible salt 1%, phosphate is weighed according to mass percent
0.05%, Gardenia Yellow 0.01%, phosphatidase 0 .1%, modified phospholipid 0.1% and water 18.74%；
Step 2, the weighed edible salt of the step 1, phosphate, Gardenia Yellow, phosphatide, modified phospholipid and water are mixed and stirred for
Uniformly, mixture 1 is obtained；The weighed wheat flour of the step 1 and acetate starch are uniformly mixed simultaneously, obtain mixture 2；
Step 3, the mixture 1 of the step 2 and mixture 2 are mixed into progress and face, obtains dough；
Step 4, the dough of the step 3 is subjected to calendering process, obtains face band；
Step 5, the dough sheet of the step 4 is subjected to boiling processing and for the first time drying, obtains dough sheet；
First is dry, specifically: 40 DEG C at a temperature of, 30%RH humidity under, under the wind speed of 2m/s, after dry 15min, face
The water content of piece is 35%；
Step 6, chopping is carried out to the dough sheet of the step 5, obtains face silk；
Step 7, after the face silk of the step 6 being cut off and broken up, enter box molding, obtain flour cake；
Step 8, dry, air-cooled to second of the flour cake progress of the step 7, obtain non-fried instant noodle.；
Second dry, specifically: 100 DEG C at a temperature of, 60%RH humidity under, under the wind speed of 10m/s, dry 60min
Afterwards, the water content of dough sheet is made to be no more than 14%.
Embodiment 2
A kind of non-fried instant noodle comprising wheat flour 60%, acetate starch 25%, edible salt 1.5%, phosphate 0.1%, cape jasmine
Yellow 0.02%, phosphatidase 2 %, modified phospholipid 2%, sucrose ester 0.2%, egg white powder 1%, dried hen egg yolk 1.0%, guar gum 0.10%, OK a karaoke club
Glue 0.15%, xanthan gum 0.15%, Arabic gum 0.5%, konjaku flour 0.5%, polyglyceryl fatty acid ester 0.5%, soybean polyoses 0.5%,
Propylene glycol alginate 0.03%, sodium carboxymethylcellulose 0.5% and water 4.25%.
The non-fried instant noodle is processed by the following method:
Step 1, following raw material: wheat flour 60%, acetate starch 25%, edible salt 1.5%, phosphoric acid is weighed according to mass percent
Salt 0.1%, Gardenia Yellow 0.02%, phosphatidase 2 %, modified phospholipid 2%, sucrose ester 0.2%, egg white powder 1%, dried hen egg yolk 1.0%, Guar
It is glue 0.10%, carragheen 0.15%, xanthan gum 0.15%, Arabic gum 0.5%, konjaku flour 0.5%, polyglyceryl fatty acid ester 0.5%, big
Beans polysaccharide 0.5%, propylene glycol alginate 0.03%, sodium carboxymethylcellulose 0.5% and water 4.25%；
Step 2, by the weighed edible salt of the step 1, phosphate, Gardenia Yellow, phosphatide, modified phospholipid, sucrose ester, Egg-white
Powder, dried hen egg yolk, guar gum, carragheen, xanthan gum, Arabic gum, konjaku flour, polyglyceryl fatty acid ester, soybean polyoses, seaweed
Acid propylene glycol ester, sodium carboxymethylcellulose and water are mixed and stirred for uniformly, obtaining mixture 1；It is simultaneously that the step 1 is weighed
Wheat flour and acetate starch are uniformly mixed, and obtain mixture 2；
Step 3, the mixture 1 of the step 2 and mixture 2 are mixed into progress and face, obtains dough；
Step 4, the dough of the step 3 is subjected to calendering process, obtains face band；
Step 5, the dough sheet of the step 4 is subjected to boiling processing and for the first time drying, obtains dough sheet；
First is dry, specifically: 60 DEG C at a temperature of, 50%RH humidity under 6m/s wind speed under, after dry 40min, dough sheet
Water content be 28%；
Step 6, chopping is carried out to the dough sheet of the step 5, obtains face silk；
Step 7, after the face silk of the step 6 being cut off and broken up, enter box molding, obtain flour cake；
Step 8, dry, air-cooled to second of the flour cake progress of the step 7, obtain non-fried instant noodle.；
Second dry, specifically: 80 DEG C at a temperature of, 45%RH humidity under, under the wind speed of 6m/s, after dry 50min,
The water content of dough sheet is set to be no more than 14%.
Embodiment 3
A kind of non-fried instant noodle comprising wheat flour 60%, acetate starch 10%, edible salt 1%, phosphate 0.05%, cape jasmine
Huang 0.01%, phosphatidase 0 .1%, modified phospholipid 0.1%, sucrose ester 0.05% and water 28.69%.
The non-fried instant noodle is processed by the following method:
Step 1, following raw material: wheat flour 60%, acetate starch 10%, edible salt 1%, phosphate is weighed according to mass percent
0.05%, Gardenia Yellow 0.01%, phosphatidase 0 .1%, modified phospholipid 0.1%, sucrose ester 0.05% and water 28.69%；
Step 2, the weighed edible salt of the step 1, phosphate, Gardenia Yellow, phosphatide, modified phospholipid, sucrose ester and water are mixed
Merging stirs evenly, and obtains mixture 1；The weighed wheat flour of the step 1 and acetate starch are uniformly mixed simultaneously, must be mixed
Object 2；
Step 3, the mixture 1 of the step 2 and mixture 2 are mixed into progress and face, obtains dough；
Step 4, the dough of the step 3 is subjected to calendering process, obtains face band；
Step 5, the dough sheet of the step 4 is subjected to boiling processing and for the first time drying, obtains dough sheet；
First is dry, specifically: 40 DEG C at a temperature of, 30%RH humidity under, under the wind speed of 2m/s, after dry 15min, face
The water content of piece is 20%；
Step 6, chopping is carried out to the dough sheet of the step 5, obtains face silk；
Step 7, after the face silk of the step 6 being cut off and broken up, enter box molding, obtain flour cake；
Step 8, dry, air-cooled to second of the flour cake progress of the step 7, obtain non-fried instant noodle.；
Second dry, specifically: 60 DEG C at a temperature of, 30%RH humidity under, under the wind speed of 1m/s, after dry 15min,
The water content of dough sheet is set to be no more than 14%.
Embodiment 4
A kind of non-fried instant noodle comprising wheat flour 75%, acetate starch 15%, edible salt 2%, phosphate 0.15%, cape jasmine
Yellow 0.03%, phosphatidase 1 .0%, guar gum 0.20%, carragheen 0.30%, soybean polyoses 1.0%, propylene glycol alginate 0.05%, carboxylic
Sodium carboxymethylcellulose pyce 2.0% and water 3.27%.
The non-fried instant noodle is processed by the following method:
Step 1, following raw material: wheat flour 75%, acetate starch 15%, edible salt 2%, phosphate is weighed according to mass percent
0.15%, Gardenia Yellow 0.03%, phosphatidase 1 .0%, guar gum 0.20%, carragheen 0.30%, soybean polyoses 1.0%, propylene glycol alginate
Ester 0.05%, sodium carboxymethylcellulose 2.0% and water 3.27%；
Step 2, by the weighed edible salt of the step 1, phosphate, Gardenia Yellow, phosphatide, guar gum, carragheen, soybean polyoses,
Propylene glycol alginate, sodium carboxymethylcellulose and water are mixed and stirred for uniformly, obtaining mixture 1；The step 1 is claimed simultaneously
The wheat flour and acetate starch taken is uniformly mixed, and obtains mixture 2；
Step 3, the mixture 1 of the step 2 and mixture 2 are mixed into progress and face, obtains dough；
Step 4, the dough of the step 3 is subjected to calendering process, obtains face band；
Step 5, the dough sheet of the step 4 is subjected to boiling processing and for the first time drying, obtains dough sheet；
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, face
The water content of piece is 35%；
Step 6, chopping is carried out to the dough sheet of the step 5, obtains face silk；
Step 7, after the face silk of the step 6 being cut off and broken up, enter box molding, obtain flour cake；
Step 8, dry, air-cooled to second of the flour cake progress of the step 7, obtain non-fried instant noodle.；
Second dry, specifically: 100 DEG C at a temperature of, 60%RH humidity under, under the wind speed of 10m/s, dry 60min
Afterwards, the water content of dough sheet is made to be no more than 14%.
Embodiment 5
A kind of non-fried instant noodle comprising wheat flour 70%, acetate starch 18%, edible salt 1.5%, phosphate 0.09%, Cape jasmine
Sub- Huang 0.018%, dried hen egg yolk 0.8%, guar gum 0.08%, xanthan gum 0.07% and water 9.442%.
The non-fried instant noodle is processed by the following method:
Step 1, following raw material: wheat flour 70%, acetate starch 18%, edible salt 1.5%, phosphoric acid is weighed according to mass percent
Salt 0.09%, Gardenia Yellow 0.018%, dried hen egg yolk 0.8%, guar gum 0.08%, xanthan gum 0.07% and water 9.442%；
Step 2, the weighed edible salt of the step 1, phosphate, Gardenia Yellow, egg yolk %, guar gum, xanthan gum and water are mixed
Merging stirs evenly, and obtains mixture 1；The weighed wheat flour of the step 1 and acetate starch are uniformly mixed simultaneously, must be mixed
Object 2；
Step 3, the mixture 1 of the step 2 and mixture 2 are mixed into progress and face, obtains dough；
Step 4, the dough of the step 3 is subjected to calendering process, obtains face band；
Step 5, the dough sheet of the step 4 is subjected to boiling processing and for the first time drying, obtains dough sheet；
First is dry, specifically: 50 DEG C at a temperature of, 40%RH humidity under, under the wind speed of 4m/s, after dry 25min, face
The water content of piece is 24%；
Step 6, chopping is carried out to the dough sheet of the step 5, obtains face silk；
Step 7, after the face silk of the step 6 being cut off and broken up, enter box molding, obtain flour cake；
Step 8, dry, air-cooled to second of the flour cake progress of the step 7, obtain non-fried instant noodle.；
Second dry, specifically: 70 DEG C at a temperature of, 40%RH humidity under, under the wind speed of 40m/s, dry 26min
Afterwards, the water content of dough sheet is made to be no more than 14%.
Embodiment 6
A kind of non-fried instant noodle comprising wheat flour 60%, acetate starch 24.7%, edible salt 1.8%, phosphate 0.13%,
Gardenia Yellow 0.025%, phosphatidase 3 .5%, sucrose ester 0.3%, egg white powder 1.6%, dried hen egg yolk 1.6%, guar gum 0.17%, carragheen
0.25%, soybean polyoses 0.9% and water 5.025%.
The non-fried instant noodle is processed by the following method:
Step 1, following raw material: wheat flour 60%, acetate starch 24.7%, edible salt 1.8%, phosphorus is weighed according to mass percent
Hydrochlorate 0.13%, Gardenia Yellow 0.025%, phosphatidase 3 .5%, sucrose ester 0.3%, egg white powder 1.6%, dried hen egg yolk 1.6%, guar gum
0.17%, carragheen 0.25%, soybean polyoses 0.9% and water 5.025%；
Step 2, by the weighed edible salt of the step 1, phosphate, Gardenia Yellow, phosphatide, modified phospholipid, sucrose ester, Egg-white
Powder, dried hen egg yolk, guar gum, carragheen, soybean polyoses and water are mixed and stirred for uniformly, obtaining mixture 1；Simultaneously by the step
Rapid 1 weighed wheat flour and acetate starch are uniformly mixed, and obtain mixture 2；
Step 3, the mixture 1 of the step 2 and mixture 2 are mixed into progress and face, obtains dough；
Step 4, the dough of the step 3 is subjected to calendering process, obtains face band；
Step 5, the dough sheet of the step 4 is subjected to boiling processing and for the first time drying, obtains dough sheet；
First is dry, specifically: 70 DEG C at a temperature of, 70%RH humidity under, under the wind speed of 8m/s, after dry 55min, face
The water content of piece is 33%；
Step 6, chopping is carried out to the dough sheet of the step 5, obtains face silk；
Step 7, after the face silk of the step 6 being cut off and broken up, enter box molding, obtain flour cake；
Step 8, dry, air-cooled to second of the flour cake progress of the step 7, obtain non-fried instant noodle.；
Second dry, specifically: 90 DEG C at a temperature of, 58%RH humidity under, under the wind speed of 7m/s, after dry 49min,
The water content of dough sheet is set to be no more than 14%.
Comparative example 1:
A kind of non-fried instant noodle comprising wheat flour 60%, acetate starch 20%, edible salt 1%, phosphate 0.05%, cape jasmine
Huang 0.01% and water 18.94%.
The non-fried instant noodle is processed by the following method:
Step 1, following raw material: wheat flour 60%, acetate starch 20%, edible salt 1%, phosphate is weighed according to mass percent
0.05%, Gardenia Yellow 0.01% and water 18.94%；
Step 2, the weighed edible salt of the step 1, phosphate, Gardenia Yellow and water are mixed and stirred for uniformly, obtaining mixture
1；The weighed wheat flour of the step 1 and acetate starch are uniformly mixed simultaneously, obtain mixture 2；
Step 3, the mixture 1 of the step 2 and mixture 2 are mixed into progress and face, obtains dough；
Step 4, the dough of the step 3 is subjected to calendering process, obtains face band；
Step 5, the dough sheet of the step 4 is subjected to boiling processing and for the first time drying, obtains dough sheet；
First is dry, specifically: 40 DEG C at a temperature of, 30%RH humidity under, under the wind speed of 2m/s, after dry 15min, face
The water content of piece is 35%；
Step 6, chopping is carried out to the dough sheet of the step 5, obtains face silk；
Step 7, after the face silk of the step 6 being cut off and broken up, enter box molding, obtain flour cake；
Step 8, dry, air-cooled to second of the flour cake progress of the step 7, obtain non-fried instant noodle；
Second dry, specifically: 100 DEG C at a temperature of, 60%RH humidity under, under the wind speed of 10m/s, dry 60min
Afterwards, the water content of dough sheet is made to be no more than 14%.
Comparative example 1 and embodiment 1 are in addition to, there are other than the difference of phosphatidase 0 .1% and modified phospholipid 0.1%, remaining is joined on formula
Number is all the same；
And tested, the instant noodles prepared using comparative example 1, after being brewed with 95 DEG C of boiling water, 5min can rehydration it is edible；And it uses
Instant noodles prepared by embodiment 1, after being brewed with 95 DEG C of boiling water, 3min can rehydration it is edible, therefore the addition of phosphatide and modified phospholipid
It improves significantly to the rehydration time of instant noodles.
By add in formula phosphatide, modified phospholipid, sucrose ester, egg white powder, dried hen egg yolk, guar gum, carragheen,
Xanthan gum, Arabic gum, konjaku flour, polyglyceryl fatty acid ester, soybean polyoses, propylene glycol alginate, sodium carboxymethylcellulose
One or more, adjust phosphate and alkali ratio, improve noodles water imbibition, so as to improve the rehydration time of noodles and tough
Property.
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 (7)
1. a kind of non-fried instant noodle, which is characterized in that it includes the raw material of following weight percent:
Wheat flour 60-88%, acetate starch 10-40%, edible salt 1-2%, phosphate 0.05-0.15%, Gardenia Yellow 0.01-
0.03%, surfactant 0.01-17.2%, remaining is water；
The sum of percentage of above-mentioned each raw material is absolutely.
2. a kind of non-fried instant noodle according to claim 1, which is characterized in that the surfactant are as follows:
Phosphatide, modified phospholipid, sucrose ester, egg white powder, dried hen egg yolk, guar gum, carragheen, xanthan gum, Arabic gum, konjaku
One of powder, polyglyceryl fatty acid ester, soybean polyoses, propylene glycol alginate, sodium carboxymethylcellulose or more than one.
3. a kind of non-fried instant noodle according to claim 2, which is characterized in that when the surfactant be it is a kind of with
When upper, mass percent shared by every kind are as follows:
Phosphatidase 0 .1-4.0%, modified phospholipid 0.1-4.0%, sucrose ester 0.05-0.35%, egg white powder 0.5-2.0%, dried hen egg yolk
0.5-2.0%, guar gum 0.01-0.20%, carragheen 0.01-0.30%, xanthan gum 0.01-0.3%, Arabic gum 0.1-1.0%,
Konjaku flour 0.01-1.0%, polyglyceryl fatty acid ester 0.1-1.0%, soybean polyoses 0.1-1.0%, propylene glycol alginate 0.01-
0.05%, sodium carboxymethylcellulose 0.1-2.0%.
4. a kind of processing method of non-fried instant noodle, which is characterized in that specifically implement in accordance with the following steps:
Step 1, following raw material: wheat flour 60-88%, acetate starch 10-40%, edible salt 1- is weighed according to mass percent
2%, phosphate 0.05-0.15%, Gardenia Yellow 0.01-0.03%, surfactant 0.01-17.2% and water；
Step 2, the weighed edible salt of the step 1, phosphate, Gardenia Yellow, surfactant and water are mixed and stirred for
It is even, obtain mixture 1；The weighed wheat flour of the step 1 and acetate starch are uniformly mixed simultaneously, obtain mixture 2；
Step 3, the mixture 1 of the step 2 and mixture 2 are mixed into progress and face, obtains dough；
Step 4, the dough of the step 3 is subjected to calendering process, obtains face band；
Step 5, the dough sheet of the step 4 is subjected to boiling processing and for the first time drying, obtains dough sheet；
Step 6, chopping is carried out to the dough sheet of the step 5, obtains face silk；
Step 7, after the face silk of the step 6 being cut off and broken up, enter box molding, obtain flour cake；
Step 8, dry, air-cooled to second of the flour cake progress of the step 7, obtain non-fried instant noodle.
5. a kind of processing method of non-fried instant noodle according to claim 4, which is characterized in that in the step 5
One 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%.
6. a kind of processing method of non-fried instant noodle according to claim 5, which is characterized in that in the step 8
Redrying, 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%.
7. a kind of processing method of non-fried instant noodle according to claim 6, which is characterized in that in the step 1
Surfactant are as follows: phosphatidase 0 .1-4.0%, modified phospholipid 0.1-4.0%, sucrose ester 0.05-0.35%, egg white powder 0.5-2.0%,
Dried hen egg yolk 0.5-2.0%, guar gum 0.01-0.20%, carragheen 0.01-0.30%, xanthan gum 0.01-0.3%, Arabic gum
0.1-1.0%, konjaku flour 0.01-1.0%, polyglyceryl fatty acid ester 0.1-1.0%, soybean polyoses 0.1-1.0%, propylene glycol alginate
One of ester 0.01-0.05%, sodium carboxymethylcellulose 0.1-2.0% or more than one mixing.
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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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Application publication date: 20190920 |