CN110651954A - Non-fried instant noodle cake - Google Patents
Non-fried instant noodle cake Download PDFInfo
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- CN110651954A CN110651954A CN201911064702.5A CN201911064702A CN110651954A CN 110651954 A CN110651954 A CN 110651954A CN 201911064702 A CN201911064702 A CN 201911064702A CN 110651954 A CN110651954 A CN 110651954A
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 86
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 68
- 239000000216 gellan gum Substances 0.000 claims abstract description 68
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 68
- XTEGARKTQYYJKE-UHFFFAOYSA-M Chlorate Chemical compound [O-]Cl(=O)=O XTEGARKTQYYJKE-UHFFFAOYSA-M 0.000 claims abstract description 54
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 54
- 108010068370 Glutens Proteins 0.000 claims abstract description 52
- 235000021312 gluten Nutrition 0.000 claims abstract description 52
- 125000002252 acyl group Chemical group 0.000 claims abstract description 32
- 108010061711 Gliadin Proteins 0.000 claims abstract description 27
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 27
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 28
- 108060008539 Transglutaminase Proteins 0.000 claims description 28
- 102000003601 transglutaminase Human genes 0.000 claims description 28
- 108010015776 Glucose oxidase Proteins 0.000 claims description 27
- 239000004366 Glucose oxidase Substances 0.000 claims description 27
- 229940116332 glucose oxidase Drugs 0.000 claims description 27
- 235000019420 glucose oxidase Nutrition 0.000 claims description 27
- 238000002360 preparation method Methods 0.000 claims description 18
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 11
- 101710101929 Endo-1,4-beta-xylanase 3 Proteins 0.000 claims 1
- 235000012149 noodles Nutrition 0.000 abstract description 65
- 238000011084 recovery Methods 0.000 abstract 1
- 239000000654 additive Substances 0.000 description 36
- 238000004898 kneading Methods 0.000 description 28
- 238000000034 method Methods 0.000 description 22
- 230000008569 process Effects 0.000 description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 21
- 238000010411 cooking Methods 0.000 description 14
- 150000001875 compounds Chemical class 0.000 description 8
- 241001391944 Commicarpus scandens Species 0.000 description 7
- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 description 7
- 238000010521 absorption reaction Methods 0.000 description 7
- 238000001816 cooling Methods 0.000 description 7
- 238000005520 cutting process Methods 0.000 description 7
- 238000001035 drying Methods 0.000 description 7
- 230000003993 interaction Effects 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 238000007493 shaping process Methods 0.000 description 7
- 238000010025 steaming Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015927 pasta Nutrition 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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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
- 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
- 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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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
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Abstract
The invention discloses a non-fried instant noodle cake which comprises, by weight, 600 parts of high gluten flour 300-containing flour, 300 parts of medium gluten flour 150-containing flour, 300 parts of low gluten flour 180-containing flour, 10-22 parts of acetate starch, 1-3 parts of salt, 20-50 parts of gliadin, 3-5 parts of high acyl gellan gum, 5-8 parts of low acyl gellan gum, 2-3 parts of sodium carbonate and 1-3 parts of chlorate. The non-fried instant noodle cake prepared by the invention has the advantages of short rehydration time, high rehydration expansion rate of noodles, high mouthfeel recovery degree of noodles and the like.
Description
Technical Field
The invention relates to the field of food, in particular to a non-fried instant noodle cake.
Background
Instant noodles have a large sales volume as an instant food. Instant pasta is usually shaped by frying as required due to its nature. However, the fried food has an effect on the health of the body, and the fried cake has poor taste and elasticity.
The conventional noodle cake is manufactured by adopting an extrusion manufacturing process, and the conventional noodle formula is adopted for manufacturing, so that the extruded noodle has higher density and long rehydration time, and loses the chewing strength and the taste of the noodle after rehydration.
Disclosure of Invention
In view of the above-mentioned drawbacks of the prior art, the present invention aims to provide a non-fried instant noodle cake having a short reconstitution time, a high reconstitution expansion rate of noodles, and a high degree of restitution of the taste of noodles.
The purpose of the invention is realized by the following technical scheme:
a non-fried instant noodle cake comprises, by weight, 600 parts of high gluten flour 300-.
Further comprises 600 parts of high gluten flour 500-300 parts, 300 parts of medium gluten flour 250-300 parts, 300 parts of low gluten flour 280-22 parts, 18-22 parts of acetate starch, 2-3 parts of salt, 20-30 parts of gliadin, 3-3.3 parts of high acyl gellan gum, 5-5.8 parts of low acyl gellan gum, 2-2.5 parts of sodium carbonate and 1-1.5 parts of chlorate according to the parts by weight.
Further, the wheat flour comprises 534 parts of high gluten flour, 280 parts of medium gluten flour, 285 parts of low gluten flour, 19 parts of acetate starch, 2.3 parts of salt, 22 parts of gliadin, 3.1 parts of high acyl gellan gum, 5.2 parts of low acyl gellan gum, 2.3 parts of sodium carbonate and 1.4 parts of chlorate according to the weight parts.
Further, the enzyme preparation also comprises 5-25 parts by weight of enzyme preparation.
Further, the enzyme preparation comprises one or more of xylanase, glucose oxidase, transglutaminase.
Further, the enzyme preparation comprises 1-5 parts of xylanase, 1-10 parts of glucose oxidase and 1-10 parts of transglutaminase according to the parts by weight.
Further, the enzyme preparation comprises 1.5-5 parts of xylanase, 1.5-10 parts of glucose oxidase and 3-10 parts of transglutaminase according to the parts by weight.
Further, the enzyme preparation comprises 3 parts of xylanase, 9 parts of glucose oxidase and 9 parts of transglutaminase according to the parts by weight.
Due to the adoption of the technical scheme, the invention has the following advantages:
the gluten value of the flour is adjusted by selecting compound flour, and the additives of acetate starch, gliadin, high-acyl gellan gum, low-acyl gellan gum, sodium carbonate and chlorate are added at the same time, so that the elasticity, the rope pulling property and the water retention property of dough kneaded subsequently are higher, the stability of the noodles is high in the subsequent curing and secondary curing processes, and the taste and the rehydration property of the final finished product are ensured.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
The drawings of the invention are illustrated as follows:
FIG. 1 shows the flow of examples 1 to 7.
Detailed Description
The invention is further illustrated by the following figures and examples.
Example 1:
as shown in figure 1, the non-fried instant noodle cake comprises 300 parts of high gluten flour, 150 parts of medium gluten flour, 180 parts of low gluten flour, 10 parts of acetate starch, 1 part of salt, 20 parts of gliadin, 3 parts of high acyl gellan gum, 5 parts of low acyl gellan gum, 2 parts of sodium carbonate, 1 part of chlorate, 1 part of xylanase, 1 part of glucose oxidase and 1 part of transglutaminase according to the parts by weight.
The gluten value of the flour is adjusted by selecting compound flour, a mixed gel is formed by adding high-acyl gellan gum and low-acyl gellan gum, and meanwhile, the formula which is more than the dosage of the low-acyl gellan gum in the conventional high-acyl gellan gum is completely adopted, so that the deformation capacity and the gel temperature of the mixed gel completely meet the subsequent processing requirements (kneading, curing and secondary curing).
The addition of starch acetate significantly improves the dough stability during the subsequent cooking and secondary cooking process, i.e. during sheeting.
The gliadin is added to adjust the chewy taste of the finished noodles and strengthen the strength of the noodles in the rehydration process, namely, the noodles are not easy to break.
The addition of sodium carbonate and chlorate can improve the water absorption and elasticity of the dough.
The above additives except for flour are integrally mixed and matched for use, influence each other, positively promote the interaction of various additives, enhance the taste and strength of the noodles, shorten the rehydration time and keep certain strength after rehydration.
When the large dough is prepared, xylanase is added to keep the volume of the dough stable during kneading, the dough is not easy to crack, and glucose oxidase is added to enhance the stability of the noodles obtained by subsequent cutting of the dough, so that the subsequent process of the noodles is enhanced. The addition of transglutaminase can shorten the time for rehydration of noodles.
The preparation method of the noodles comprises the steps of adding main raw materials, specifically mixing high gluten flour, medium gluten flour, low gluten flour, acetate starch, gliadin and xylanase, adding a proper amount of clear water into dough, standing for 2 hours after dough kneading is completed, adding a first part of additives, specifically adding salt, sodium carbonate and chlorate to improve the pH value of the original dough, kneading until the materials are mixed, adding a second part of additives, specifically adding high acyl gellan gum and low acyl gellan gum, and adding a proper amount of clear water to knead.
And standing for 1 hour, and adding a third part of additives, specifically adding glucose oxidase and transglutaminase at intervals of 20 minutes. Finally standing for 10 hours at low temperature.
And (3) curing the dough after standing in curing equipment, taking out the dough for tabletting, performing secondary curing (re-steaming) after tabletting, cooling, slicing, shaping and drying.
Example 2:
as shown in figure 1, the non-fried instant noodle cake comprises 600 parts by weight of high gluten flour, 300 parts by weight of medium gluten flour, 300 parts by weight of low gluten flour, 22 parts by weight of acetate starch, 3 parts by weight of salt, 50 parts by weight of gliadin, 5 parts by weight of high acyl gellan gum, 8 parts by weight of low acyl gellan gum, 3 parts by weight of sodium carbonate, 3 parts by weight of chlorate, 5 parts by weight of xylanase, 10 parts by weight of glucose oxidase and 10 parts by weight of transglutaminase.
The gluten value of the flour is adjusted by selecting compound flour, a mixed gel is formed by adding high-acyl gellan gum and low-acyl gellan gum, and meanwhile, the formula which is more than the dosage of the low-acyl gellan gum in the conventional high-acyl gellan gum is completely adopted, so that the deformation capacity and the gel temperature of the mixed gel completely meet the subsequent processing requirements (kneading, curing and secondary curing).
The addition of starch acetate significantly improves the dough stability during the subsequent cooking and secondary cooking process, i.e. during sheeting.
The gliadin is added to adjust the chewy taste of the finished noodles and strengthen the strength of the noodles in the rehydration process, namely, the noodles are not easy to break.
The addition of sodium carbonate and chlorate can improve the water absorption and elasticity of the dough.
The above additives except for flour are integrally mixed and matched for use, influence each other, positively promote the interaction of various additives, enhance the taste and strength of the noodles, shorten the rehydration time and keep certain strength after rehydration.
When the large dough is prepared, xylanase is added to keep the volume of the dough stable during kneading, the dough is not easy to crack, and glucose oxidase is added to enhance the stability of the noodles obtained by subsequent cutting of the dough, so that the subsequent process of the noodles is enhanced. The addition of transglutaminase can shorten the time for rehydration of noodles.
The preparation method of the noodles comprises the steps of adding main raw materials, specifically mixing high gluten flour, medium gluten flour, low gluten flour, acetate starch, gliadin and xylanase, adding a proper amount of clear water into dough, standing for 2 hours after dough kneading is completed, adding a first part of additives, specifically adding salt, sodium carbonate and chlorate to improve the pH value of the original dough, kneading until the materials are mixed, adding a second part of additives, specifically adding high acyl gellan gum and low acyl gellan gum, and adding a proper amount of clear water to knead.
And standing for 1 hour, and adding a third part of additives, specifically adding glucose oxidase and transglutaminase at intervals of 20 minutes. Finally standing for 10 hours at low temperature.
And (3) curing the dough after standing in curing equipment, taking out the dough for tabletting, performing secondary curing (re-steaming) after tabletting, cooling, slicing, shaping and drying.
Example 3:
as shown in figure 1, the non-fried instant noodle cake comprises 500 parts of high gluten flour, 250 parts of medium gluten flour, 280 parts of low gluten flour, 18 parts of acetate starch, 2 parts of salt, 20 parts of gliadin, 3 parts of high acyl gellan gum, 5 parts of low acyl gellan gum, 2 parts of sodium carbonate, 1 part of chlorate, 1.5 parts of xylanase, 1.5 parts of glucose oxidase and 3 parts of transglutaminase according to the parts by weight.
The gluten value of the flour is adjusted by selecting compound flour, a mixed gel is formed by adding high-acyl gellan gum and low-acyl gellan gum, and meanwhile, the formula which is more than the dosage of the low-acyl gellan gum in the conventional high-acyl gellan gum is completely adopted, so that the deformation capacity and the gel temperature of the mixed gel completely meet the subsequent processing requirements (kneading, curing and secondary curing).
The addition of starch acetate significantly improves the dough stability during the subsequent cooking and secondary cooking process, i.e. during sheeting.
The gliadin is added to adjust the chewy taste of the finished noodles and strengthen the strength of the noodles in the rehydration process, namely, the noodles are not easy to break.
The addition of sodium carbonate and chlorate can improve the water absorption and elasticity of the dough.
The above additives except for flour are integrally mixed and matched for use, influence each other, positively promote the interaction of various additives, enhance the taste and strength of the noodles, shorten the rehydration time and keep certain strength after rehydration.
When the large dough is prepared, xylanase is added to keep the volume of the dough stable during kneading, the dough is not easy to crack, and glucose oxidase is added to enhance the stability of the noodles obtained by subsequent cutting of the dough, so that the subsequent process of the noodles is enhanced. The addition of transglutaminase can shorten the time for rehydration of noodles.
The preparation method of the noodles comprises the steps of adding main raw materials, specifically mixing high gluten flour, medium gluten flour, low gluten flour, acetate starch, gliadin and xylanase, adding a proper amount of clear water into dough, standing for 2 hours after dough kneading is completed, adding a first part of additives, specifically adding salt, sodium carbonate and chlorate to improve the pH value of the original dough, kneading until the materials are mixed, adding a second part of additives, specifically adding high acyl gellan gum and low acyl gellan gum, and adding a proper amount of clear water to knead.
And standing for 1 hour, and adding a third part of additives, specifically adding glucose oxidase and transglutaminase at intervals of 20 minutes. Finally standing for 10 hours at low temperature.
And (3) curing the dough after standing in curing equipment, taking out the dough for tabletting, performing secondary curing (re-steaming) after tabletting, cooling, slicing, shaping and drying.
Example 4:
as shown in figure 1, the non-fried instant noodle cake comprises, by weight, 600 parts of strong flour, 300 parts of medium flour, 300 parts of low flour, 22 parts of acetate starch, 3 parts of salt, 30 parts of gliadin, 3.3 parts of high-acyl gellan gum, 5.8 parts of low-acyl gellan gum, 2.5 parts of sodium carbonate, 1.5 parts of chlorate, 5 parts of xylanase, 10 parts of glucose oxidase and 10 parts of transglutaminase.
The gluten value of the flour is adjusted by selecting compound flour, a mixed gel is formed by adding high-acyl gellan gum and low-acyl gellan gum, and meanwhile, the formula which is more than the dosage of the low-acyl gellan gum in the conventional high-acyl gellan gum is completely adopted, so that the deformation capacity and the gel temperature of the mixed gel completely meet the subsequent processing requirements (kneading, curing and secondary curing).
The addition of starch acetate significantly improves the dough stability during the subsequent cooking and secondary cooking process, i.e. during sheeting.
The gliadin is added to adjust the chewy taste of the finished noodles and strengthen the strength of the noodles in the rehydration process, namely, the noodles are not easy to break.
The addition of sodium carbonate and chlorate can improve the water absorption and elasticity of the dough.
The above additives except for flour are integrally mixed and matched for use, influence each other, positively promote the interaction of various additives, enhance the taste and strength of the noodles, shorten the rehydration time and keep certain strength after rehydration.
When the large dough is prepared, xylanase is added to keep the volume of the dough stable during kneading, the dough is not easy to crack, and glucose oxidase is added to enhance the stability of the noodles obtained by subsequent cutting of the dough, so that the subsequent process of the noodles is enhanced. The addition of transglutaminase can shorten the time for rehydration of noodles.
The preparation method of the noodles comprises the steps of adding main raw materials, specifically mixing high gluten flour, medium gluten flour, low gluten flour, acetate starch, gliadin and xylanase, adding a proper amount of clear water into dough, standing for 2 hours after dough kneading is completed, adding a first part of additives, specifically adding salt, sodium carbonate and chlorate to improve the pH value of the original dough, kneading until the materials are mixed, adding a second part of additives, specifically adding high acyl gellan gum and low acyl gellan gum, and adding a proper amount of clear water to knead.
And standing for 1 hour, and adding a third part of additives, specifically adding glucose oxidase and transglutaminase at intervals of 20 minutes. Finally standing for 10 hours at low temperature.
And (3) curing the dough after standing in curing equipment, taking out the dough for tabletting, performing secondary curing (re-steaming) after tabletting, cooling, slicing, shaping and drying.
Example 5:
as shown in figure 1, the non-fried instant noodle cake comprises 534 parts of high gluten flour, 280 parts of medium gluten flour, 285 parts of low gluten flour, 19 parts of acetate starch, 2.3 parts of salt, 22 parts of gliadin, 3.1 parts of high acyl gellan gum, 5.2 parts of low acyl gellan gum, 2.3 parts of sodium carbonate, 1.4 parts of chlorate, 3 parts of xylanase, 9 parts of glucose oxidase and 9 parts of transglutaminase according to the weight parts.
The gluten value of the flour is adjusted by selecting compound flour, a mixed gel is formed by adding high-acyl gellan gum and low-acyl gellan gum, and meanwhile, the formula which is more than the dosage of the low-acyl gellan gum in the conventional high-acyl gellan gum is completely adopted, so that the deformation capacity and the gel temperature of the mixed gel completely meet the subsequent processing requirements (kneading, curing and secondary curing).
The addition of starch acetate significantly improves the dough stability during the subsequent cooking and secondary cooking process, i.e. during sheeting.
The gliadin is added to adjust the chewy taste of the finished noodles and strengthen the strength of the noodles in the rehydration process, namely, the noodles are not easy to break.
The addition of sodium carbonate and chlorate can improve the water absorption and elasticity of the dough.
The above additives except for flour are integrally mixed and matched for use, influence each other, positively promote the interaction of various additives, enhance the taste and strength of the noodles, shorten the rehydration time and keep certain strength after rehydration.
When the large dough is prepared, xylanase is added to keep the volume of the dough stable during kneading, the dough is not easy to crack, and glucose oxidase is added to enhance the stability of the noodles obtained by subsequent cutting of the dough, so that the subsequent process of the noodles is enhanced. The addition of transglutaminase can shorten the time for rehydration of noodles.
The preparation method of the noodles comprises the steps of adding main raw materials, specifically mixing high gluten flour, medium gluten flour, low gluten flour, acetate starch, gliadin and xylanase, adding a proper amount of clear water into dough, standing for 2 hours after dough kneading is completed, adding a first part of additives, specifically adding salt, sodium carbonate and chlorate to improve the pH value of the original dough, kneading until the materials are mixed, adding a second part of additives, specifically adding high acyl gellan gum and low acyl gellan gum, and adding a proper amount of clear water to knead.
And standing for 1 hour, and adding a third part of additives, specifically adding glucose oxidase and transglutaminase at intervals of 20 minutes. Finally standing for 10 hours at low temperature.
And (3) curing the dough after standing in curing equipment, taking out the dough for tabletting, performing secondary curing (re-steaming) after tabletting, cooling, slicing, shaping and drying.
Example 6:
as shown in figure 1, the non-fried instant noodle cake comprises 534 parts of strong flour, 280 parts of medium flour, 285 parts of low flour, 19 parts of acetate starch, 2.3 parts of salt, 22 parts of gliadin, 3.1 parts of high-acyl gellan gum, 5.2 parts of low-acyl gellan gum, 2.3 parts of sodium carbonate, 1.4 parts of chlorate and 3 parts of xylanase according to the weight part ratio.
The gluten value of the flour is adjusted by selecting compound flour, a mixed gel is formed by adding high-acyl gellan gum and low-acyl gellan gum, and meanwhile, the formula which is more than the dosage of the low-acyl gellan gum in the conventional high-acyl gellan gum is completely adopted, so that the deformation capacity and the gel temperature of the mixed gel completely meet the subsequent processing requirements (kneading, curing and secondary curing).
The addition of starch acetate significantly improves the dough stability during the subsequent cooking and secondary cooking process, i.e. during sheeting.
The gliadin is added to adjust the chewy taste of the finished noodles and strengthen the strength of the noodles in the rehydration process, namely, the noodles are not easy to break.
The addition of sodium carbonate and chlorate can improve the water absorption and elasticity of the dough.
The above additives except for flour are integrally mixed and matched for use, influence each other, positively promote the interaction of various additives, enhance the taste and strength of the noodles, shorten the rehydration time and keep certain strength after rehydration.
When the large dough is prepared, xylanase is added to keep the volume of the dough stable during kneading, the dough is not easy to crack, and glucose oxidase is added to enhance the stability of the noodles obtained by subsequent cutting of the dough, so that the subsequent process of the noodles is enhanced. The addition of transglutaminase can shorten the time for rehydration of noodles.
The preparation method of the noodles comprises the steps of adding main raw materials, specifically mixing high gluten flour, medium gluten flour, low gluten flour, acetate starch, gliadin and xylanase, adding a proper amount of clear water into dough, standing for 2 hours after dough kneading is completed, adding a first part of additives, specifically adding salt, sodium carbonate and chlorate to improve the pH value of the original dough, kneading until the materials are mixed, adding a second part of additives, specifically adding high acyl gellan gum and low acyl gellan gum, and adding a proper amount of clear water to knead.
And standing for 1 hour, and adding a third part of additives, specifically adding glucose oxidase and transglutaminase at intervals of 20 minutes. Finally standing for 10 hours at low temperature.
And (3) curing the dough after standing in curing equipment, taking out the dough for tabletting, performing secondary curing (re-steaming) after tabletting, cooling, slicing, shaping and drying.
Example 7:
as shown in figure 1, the non-fried instant noodle cake comprises 534 parts of strong flour, 280 parts of medium flour, 285 parts of low flour, 19 parts of acetate starch, 2.3 parts of salt, 22 parts of gliadin, 3.1 parts of high-acyl gellan gum, 5.2 parts of low-acyl gellan gum, 2.3 parts of sodium carbonate, 1.4 parts of chlorate, 3 parts of xylanase and 9 parts of transglutaminase according to the weight parts.
The gluten value of the flour is adjusted by selecting compound flour, a mixed gel is formed by adding high-acyl gellan gum and low-acyl gellan gum, and meanwhile, the formula which is more than the dosage of the low-acyl gellan gum in the conventional high-acyl gellan gum is completely adopted, so that the deformation capacity and the gel temperature of the mixed gel completely meet the subsequent processing requirements (kneading, curing and secondary curing).
The addition of starch acetate significantly improves the dough stability during the subsequent cooking and secondary cooking process, i.e. during sheeting.
The gliadin is added to adjust the chewy taste of the finished noodles and strengthen the strength of the noodles in the rehydration process, namely, the noodles are not easy to break.
The addition of sodium carbonate and chlorate can improve the water absorption and elasticity of the dough.
The above additives except for flour are integrally mixed and matched for use, influence each other, positively promote the interaction of various additives, enhance the taste and strength of the noodles, shorten the rehydration time and keep certain strength after rehydration.
When the large dough is prepared, xylanase is added to keep the volume of the dough stable during kneading, the dough is not easy to crack, and glucose oxidase is added to enhance the stability of the noodles obtained by subsequent cutting of the dough, so that the subsequent process of the noodles is enhanced. The addition of transglutaminase can shorten the time for rehydration of noodles.
The preparation method of the noodles comprises the steps of adding main raw materials, specifically mixing high gluten flour, medium gluten flour, low gluten flour, acetate starch, gliadin and xylanase, adding a proper amount of clear water into dough, standing for 2 hours after dough kneading is completed, adding a first part of additives, specifically adding salt, sodium carbonate and chlorate to improve the pH value of the original dough, kneading until the materials are mixed, adding a second part of additives, specifically adding high acyl gellan gum and low acyl gellan gum, and adding a proper amount of clear water to knead.
And standing for 1 hour, and adding a third part of additives, specifically adding glucose oxidase and transglutaminase at intervals of 20 minutes. Finally standing for 10 hours at low temperature.
And (3) curing the dough after standing in curing equipment, taking out the dough for tabletting, performing secondary curing (re-steaming) after tabletting, cooling, slicing, shaping and drying.
Finally, the above embodiments are only intended to illustrate the technical solutions of the present invention and not to limit the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions, and all of them should be covered by the claims of the present invention.
Claims (8)
1. A non-fried instant noodle cake is characterized by comprising, by weight, 600 parts of high gluten flour 300-.
2. The non-fried instant noodle cake as claimed in claim 1, comprising 500-600 parts by weight of strong flour, 300 parts by weight of medium flour, 300 parts by weight of low flour, 18-22 parts by weight of acetate starch, 2-3 parts by weight of salt, 20-30 parts by weight of gliadin, 3-3.3 parts by weight of high acyl gellan gum, 5-5.8 parts by weight of low acyl gellan gum, 2-2.5 parts by weight of sodium carbonate and 1-1.5 parts by weight of chlorate.
3. A non-fried instant noodle cake as claimed in claim 1, comprising 534 parts of strong flour, 280 parts of medium flour, 285 parts of weak flour, 19 parts of acetate starch, 2.3 parts of salt, 22 parts of gliadin, 3.1 parts of high acyl gellan gum, 5.2 parts of low acyl gellan gum, 2.3 parts of sodium carbonate and 1.4 parts of chlorate according to the parts by weight.
4. A non-fried instant noodle cake according to any of claims 1 to 3 further comprising 5 to 25 parts by weight of an enzyme preparation.
5. A non-fried instant noodle cake according to claim 4 wherein the enzyme preparation comprises one or more of xylanase, glucose oxidase, transglutaminase.
6. A non-fried instant noodle cake according to claim 4 wherein the enzyme preparation comprises xylanase 1-5 parts, glucose oxidase 1-10 parts, transglutaminase 1-10 parts by weight.
7. A non-fried instant noodle cake according to claim 6 wherein the enzyme preparation comprises xylanase 1.5-5 parts, glucose oxidase 1.5-10 parts, transglutaminase 3-10 parts by weight.
8. A non-fried instant noodle cake according to claim 6 wherein the enzyme preparation comprises xylanase 3 parts, glucose oxidase 9 parts, transglutaminase 9 parts in parts by weight.
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