CN110800926B - Instant fresh-soaked noodles and preparation method thereof - Google Patents
Instant fresh-soaked noodles and preparation method thereof Download PDFInfo
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- CN110800926B CN110800926B CN201810885222.4A CN201810885222A CN110800926B CN 110800926 B CN110800926 B CN 110800926B CN 201810885222 A CN201810885222 A CN 201810885222A CN 110800926 B CN110800926 B CN 110800926B
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
-
- 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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The instant fresh instant noodles prepared by the preparation method provided by the invention have the characteristics of long quality guarantee period, convenience, instant eating and difficult adhesion while having the taste and nutrition of fresh noodles.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to instant fresh instant noodles and a preparation method thereof.
Background
Along with the upgrading of consumption structures and the transformation of diet concepts, more and more consumers have more and more obvious product requirements on the taste of the traditional fresh noodles, but the texture of the noodles is mostly destroyed in the processing process of most of the traditional noodle production processes, such as frying, extruding and hot air drying, so that the taste of the noodles is poor, and the noodles have great difference with the fresh noodles; the fresh and wet noodles and the convenient fresh and wet noodles with the fresh noodle taste have a plurality of natural defects of short shelf life, poor instant eating property, high nutrient loss, easy adhesion and the like, and the requirements of consumers on fresh noodle taste products are far from being met.
Disclosure of Invention
In view of the above, the technical problem to be solved by the invention is to provide instant fresh instant noodles and a preparation method thereof, and the instant fresh instant noodles prepared by the preparation method provided by the invention have the characteristics of long quality guarantee period, convenience, instant eating and difficult adhesion while having fresh noodle taste and nutrition.
The invention provides a preparation method of instant fresh instant noodles, which comprises the following steps:
1) Mixing salt, thickening agent, phosphate, emulsifier, edible alkali, pigment and water, adding egg liquid, mixing and stirring to obtain a salt water solution;
2) Mixing flour, starch and wheat gluten in a vacuum dough mixer, adding the mixture into the saline water obtained in the step 1), and stirring to obtain dough;
fermenting and curing the dough to obtain cured dough;
3) Performing cold extrusion kneading on the cured dough at the temperature of between 20 and 35 ℃, and performing a damask weaving and calendering process to obtain a flour belt;
4) Curing the flour tapes to obtain cured flour tapes;
5) Continuously rolling the cooked noodle strips, and cutting into strips to obtain noodles;
6) Sequentially carrying out primary steaming, cooking and secondary steaming on the noodles to obtain cooked noodles;
7) Spraying the composite emulsified ice oil solution with the temperature of less than or equal to 5 ℃ on the surface of the cooked noodles, and removing the redundant composite emulsified ice oil solution on the surface of the noodles to obtain the treated noodles, wherein the central temperature of the treated noodles is less than or equal to 10 ℃;
8) Rapidly freezing at-60 deg.C to obtain frozen noodles, and cooling to-25 deg.C within 40 min;
9) And (3) carrying out vacuum freeze drying and moisture homogenization on the frozen noodles to obtain the instant fresh soaking noodles.
Preferably, the instant fresh instant noodles are prepared from the following raw materials in parts by mass:
80-120 parts of flour, 15-35 parts of starch, 1-5 parts of vital gluten, 1-1.5 parts of salt, 1-1.5 parts of egg liquid, 0.05-0.15 part of thickening agent, 0.05-0.2 part of phosphate, 0.1-0.2 part of emulsifier, 0.05-0.1 part of dietary alkali, 0.1-0.2 part of composite emulsified ice oil solution, 42-60 parts of water and 0.03-0.1 part of pigment.
Preferably, in the step 2), the vacuum degree of the vacuum dough mixer is 0.03-0.09 MPa, the stirring speed is 60-90 rpm, and the stirring time is 6-15 min;
the curing time is 15-35 min.
Preferably, cold extrusion malaxation adopts 360 cold extrusion malaxation machines, 360 cold extrusion malaxation machines include:
the dough kneading conveying device is connected with the material inlet of the dough kneading conveying device;
the dough kneading and conveying device comprises a shell, and the sectional area of a material inlet end of the shell is larger than that of a material outlet end of the shell;
the spiral extrusion shaft is arranged in the shell;
and the water-cooling interlayer is arranged outside the shell.
Preferably, the silk weaving and calendering process adopts a silk weaving and calendering machine, and the diamond weaving and calendering machine comprises:
a longitudinal rolling device, a flour tape folding device and a transverse rolling device;
the longitudinal calendering device comprises a longitudinal dough pressing roller;
the dough strip folding device comprises a bearing plate connected with a dough strip outlet of the longitudinal rolling device, and the bearing plate swings at a certain angle;
the folding surface belt conveyer belt is arranged below the bearing plate, the swinging direction of the bearing plate is perpendicular to the belt length direction of the folding surface belt conveyer belt, and the projection of the swinging track of the bearing plate in the vertical direction is in the projection of the folding surface belt conveyer belt in the vertical direction;
the transverse rolling device is connected with the dough belt output end of the folded dough belt conveying belt and comprises a transverse dough pressing roller.
Preferably, the curing temperature is 20-35 ℃, the humidity is 80-95%, and the time is 20-40 min.
Preferably, the continuous rolling is seven-way rolling of the flour tapes, and the distances between the seven-way rolling of the flour tapes are 3.0-4.0 mm, 2.5-2.8 mm, 1.8-2.2 mm, 1.4-1.7 mm, 1.2-1.3 mm, 1.05-1.15 mm and 0.95-1.05 mm in sequence;
the slitting knife used for slitting is selected from a round knife with the diameter of 1.0-3.0 mm, a square knife with the diameter of 1.0-8.0 mm or an indentation knife.
Preferably, the temperature of the first steaming is more than or equal to 98 ℃, the steam pressure of a steam box is 6-20 KPa, and the steaming time is 120-240 s; the boiling temperature is more than or equal to 95 ℃, and the boiling time is 60-180 s; the temperature of the second steaming is more than or equal to 98 ℃, the steam pressure of the steam box is 4-8 KPa, and the steaming time is 30-50 s.
Preferably, the preparation method of the composite emulsified ice oil solution comprises the following steps:
mixing and stirring 35-50 parts by mass of soybean oil, 20-30 parts by mass of polyglycerol fatty acid ester, 8-15 parts by mass of liquid phospholipid and 10-15 parts by mass of distilled glyceryl monostearate, emulsifying, and filtering to obtain an emulsion;
diluting the emulsion with water into a water solution with the concentration of 1.5-3 wt% to obtain the composite emulsified ice oil solution.
Preferably, the ultra-low temperature quick freezing time is 4 to 6 hours.
Preferably, the temperature of the partition board for vacuum freeze drying is set to be 25-35 ℃, the drying time is 25-35 h, and the final temperature for drying the product is 30-40 ℃.
Preferably, the moisture homogenization is divided into three sections of moisture homogenization, the humidity of the first section is 45-55%, and the time is 3-6 min; the humidity of the second section is 50-65%, and the time is 8-10 min; the humidity of the third section is 40-55%, and the time is 3-5 min;
after the water is homogenized, the water content of the noodles is increased from 1-2% to 3-5%.
The invention also provides the instant fresh-soaked noodles prepared by the preparation method.
The invention also provides a slush-weaving calender, which comprises a longitudinal calendering device, a dough belt folding device and a transverse calendering device;
the longitudinal calendering device comprises a longitudinal dough pressing roller;
the dough strip folding device comprises a bearing plate connected with a dough strip outlet of the longitudinal rolling device, and the bearing plate swings at a certain angle;
the folding surface belt conveyer belt is arranged below the bearing plate, the swinging direction of the bearing plate is perpendicular to the belt length direction of the folding surface belt conveyer belt, and the projection of the swinging track of the bearing plate in the vertical direction is in the projection of the folding surface belt conveyer belt in the vertical direction;
the transverse rolling device is connected with the dough belt output end of the folded dough belt conveying belt and comprises a transverse dough pressing roller.
Preferably, the dough outlet of the longitudinal rolling device is connected with the dough folding device through a dough conveying belt.
Preferably, one end of the flour belt conveyer belt is arranged in the longitudinal rolling device and below the longitudinal flour pressing roller and is used for bearing the flour belt pressed by the flour pressing roller; the other end of the flour belt conveying belt is arranged in the flour belt folding device and is arranged above the bearing plate.
Preferably, one end of the folding noodle belt conveying belt is arranged in the noodle belt folding device and below the bearing plate; the other end of the folding noodle belt conveyer belt is arranged in the transverse calendering device and is arranged at a dough sheet inlet of the transverse dough pressing roller.
Preferably, the surface belt conveyer belt is parallel to the horizontal direction or forms a certain included angle with the horizontal direction; the folding surface belt conveyer belt is parallel to the horizontal direction or forms a certain included angle with the horizontal direction.
Compared with the prior art, the invention provides a preparation method of instant fresh instant noodles, which comprises the following steps: 1) Mixing salt, thickening agent, phosphate, emulsifier, edible alkali, pigment and water, adding egg liquid, mixing and stirring to obtain brine; 2) Mixing flour, starch and wheat gluten in a vacuum dough mixer, adding the mixture into the saline water obtained in the step 1), and stirring to obtain dough; fermenting and curing the dough to obtain cured dough; 3) Performing cold extrusion kneading on the cured dough at the temperature of between 20 and 35 ℃, and performing a damask weaving and calendering process to obtain a flour belt; 4) Ripening the flour belt to obtain a ripened flour belt; 5) Continuously rolling the cooked noodle strips, and cutting into strips to obtain noodles; 6) Sequentially carrying out primary steaming, cooking and secondary steaming on the noodles to obtain cooked noodles; 7) Spraying the composite emulsified ice oil solution with the temperature of less than or equal to 5 ℃ on the surface of the cooked noodles, and removing the redundant composite emulsified ice oil solution on the surface of the noodles to obtain the treated noodles, wherein the central temperature of the treated noodles is less than or equal to 10 ℃; 8) Rapidly freezing at-60 deg.C to obtain frozen noodles, and cooling to-25 deg.C within 40 min; 9) And (3) carrying out vacuum freeze drying and moisture homogenization on the frozen noodles to obtain the instant fresh soaking noodles.
The invention can not only improve the water adding amount of dough kneading under the vacuum condition, but also accelerate the hydration of protein and promote the protein to form a more continuous and compact gluten network structure, so that starch granules are more firmly embedded in the dough kneading. The combined technology of extruding dough kneading and silk weaving and rolling can simulate 360-degree dough kneading and rolling technology in manual dough making, the dough extruding dough kneading and silk weaving and rolling technology with dough strips is increased, a gluten network structure in dough is more uniform and compact, and starch particles are more uniformly distributed in the gluten network structure, so that the viscoelasticity and extensibility of the dough are improved, the elasticity and the muscle force of noodles after freeze drying are increased, and the state and the taste of fresh noodles are more close. The noodle belt curing technology can promote the protein to fully absorb water, eliminate the internal stress between the dough and homogenize the gluten network. The cooking and steaming technology enables the noodles to be cooked and solves the problem of noodle adhesion, and the combined cooking and steaming noodles achieve the purposes of increasing the water absorption capacity of the noodles and greatly improving the alpha degree of the noodles through the combination of cooking and steaming, so that the noodles are fully cooked, the soft, elastic and chewy taste effects of the noodles are met, and the problem of noodle adhesion is also solved. The invention adopts the compound emulsified ice oil for spraying, can simultaneously solve the problems of cooling and improving the adhesion of the noodles, and the screened compound emulsified ice oil solution formula is favorable for hanging the emulsified oil on the surfaces of the noodles at low temperature, improves the adhesion among the noodles, thereby obviously improving the dispersion effect of the rehydrated freeze-dried noodles. Through the quick freezing process, fine and uniform ice crystals can be formed inside the frozen noodles, so that the good reducibility of the freeze-dried noodles is guaranteed, the hand-rolled fresh noodle taste is achieved, and the production efficiency is improved. By vacuum freeze dehydration techniques: the color, the fragrance and the taste of the noodles are effectively kept, the taste of the fresh noodles is really restored, and the rehydration performance is good; the processing process does not produce harmful substances, does not cause nutrient loss, has high nutritive value, and is the best processing method for high-quality dehydrated food. Finally, the product state is improved through a moisture homogenizing technology, the problems of fragility and poor integrity of the material are solved, the material yield is increased by 2-3%, and the economic benefit is considerable.
Drawings
Fig. 1 is a schematic structural view of a longitudinal section of a dough kneading conveyor of a 360 ° cold-extruding dough kneading machine according to the present invention;
FIG. 2 isbase:Sub>A cross-sectional view taken along line A-A ofbase:Sub>A slush fabric calender provided in accordance with the present invention;
FIG. 3 is a sectional view of the silk calender in the direction B-B;
FIG. 4 is a graph of different prefreezing temperatures versus the rate at which a material freezes (temperature versus time);
fig. 5 is an SEM image of the noodle slices after quick freezing and quick freezing.
Detailed Description
The invention provides a preparation method of instant fresh instant noodles, which comprises the following steps:
1) Mixing salt, thickening agent, phosphate, emulsifier, edible alkali, pigment and water, adding egg liquid, mixing and stirring to obtain brine;
2) Mixing flour, starch and wheat gluten in a vacuum dough mixer, adding the mixture into the saline water obtained in the step 1), and stirring to obtain dough;
fermenting and curing the dough to obtain cured dough;
3) Performing cold extrusion kneading on the cured dough at the temperature of between 20 and 35 ℃, and performing a damask weaving and calendering process to obtain a flour belt;
4) Curing the flour tapes to obtain cured flour tapes;
5) Continuously rolling the cooked noodle strips, and cutting into strips to obtain noodles;
6) Sequentially carrying out primary steaming, cooking and secondary steaming on the noodles to obtain cooked noodles;
7) Spraying the composite emulsified ice oil solution with the temperature of less than or equal to 5 ℃ on the surface of the cooked noodles, and removing the redundant composite emulsified ice oil solution on the surface of the noodles to obtain the treated noodles, wherein the central temperature of the treated noodles is less than or equal to 10 ℃;
8) Rapidly freezing at-60 deg.C to obtain frozen noodles, and cooling the noodles to-25 deg.C within 40 min;
9) And (3) carrying out vacuum freeze drying and moisture homogenization on the frozen noodles to obtain the instant fresh soaking noodles.
The instant fresh instant noodles provided by the invention are prepared from the following raw materials in parts by mass:
80-120 parts of flour, 15-35 parts of starch, 1-5 parts of vital gluten, 1-1.5 parts of salt, 1-1.5 parts of egg liquid, 0.05-0.15 part of thickening agent, 0.05-0.2 part of phosphate, 0.1-0.2 part of emulsifier, 0.05-0.1 part of dietary alkali, 0.1-0.2 part of composite emulsified ice oil solution, 42-60 parts of water and 0.03-0.1 part of pigment.
The instant fresh instant noodles provided by the invention comprise 80-120 parts by mass of flour, preferably 90-110 parts by mass, and more preferably 95-105 parts by mass. The flour is selected from strong flour.
The instant fresh-soaked noodles provided by the invention also comprise 15-35 parts by mass of starch, preferably 20-30 parts by mass, and more preferably 23-27 parts by mass. The starch is selected from one or more of potato starch, potato modified starch and cassava modified starch.
The instant fresh instant noodles provided by the invention also comprise 1-5 parts by mass of wheat gluten, preferably 2-4 parts by mass, more preferably 2.5-3.5 parts by mass.
The instant fresh-soaked noodles provided by the invention also comprise 1-1.5 parts by mass of table salt, preferably 1.1-1.4 parts by mass, and more preferably 1.2-1.3 parts by mass.
The instant fresh-soaked noodles provided by the invention also comprise 1-1.5 parts by mass of egg liquid, preferably 1.1-1.4 parts by mass, more preferably 1.2-1.3 parts by mass.
The instant fresh instant noodles provided by the invention also comprise 0.05-0.15 part by mass of a thickening agent, preferably 0.07-0.13 part by mass, and more preferably 0.09-0.11 part by mass. The thickening agent is selected from one or more of sodium alginate, konjac flour, xanthan gum and guar gum, and is preferably sodium alginate.
The instant fresh-pickled noodles provided by the invention also comprise 0.05-0.2 part by mass of phosphate, preferably 0.07-0.15 part by mass, and more preferably 0.10-0.12 part by mass. The phosphate is selected from one or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate and sodium dihydrogen phosphate, and is preferably sodium dihydrogen phosphate.
The instant fresh-soaked noodles provided by the invention also comprise 0.1-0.2 part by mass of an emulsifier, preferably 0.12-0.18 part by mass, and more preferably 0.14-0.16 part by mass. The emulsifier is selected from one or more of distilled glycerin monostearate, sucrose fatty acid ester and phospholipid, and is preferably lecithin.
The instant fresh instant noodles provided by the invention also comprise 0.05-0.1 part by mass of dietary alkali, preferably 0.06-0.09 part by mass, and more preferably 0.07-0.08 part by mass.
The instant fresh-soaked noodles provided by the invention also comprise 0.1-0.2 part by mass of the composite emulsified ice oil solution, preferably 0.12-0.18 part by mass, and more preferably 0.14-0.16 part by mass. The formulation and preparation of the composite emulsified ice oil solution are described in detail below.
The instant fresh-soaked noodles provided by the invention also comprise 0.03-0.1 part by mass of pigment, preferably 0.04-0.08 part by mass, and more preferably 0.05-0.07 part by mass.
The invention firstly prepares the saline solution, namely, the salt, the thickening agent, the phosphate, the emulsifier, the edible alkali, the pigment and the water are mixed and then added with the egg liquid, and the mixture is mixed and stirred to obtain the saline solution. The mixing and stirring method of the present invention is not particularly limited, and any method known to those skilled in the art may be used to uniformly mix the raw materials. In the invention, the stirring is mechanical stirring, the rotating speed of the stirring is 40rpm, and the stirring time is more than 40min.
Then, in a vacuum dough mixer, flour, starch and wheat gluten are mixed and then added into the saline water in the step 1) for stirring to obtain dough. Under the vacuum condition, the water adding amount can be increased, the hydration of protein can be accelerated, the protein is promoted to form a more continuous and compact gluten network structure, and the starch granules are more firmly embedded in the protein. The vacuum degree of the vacuum dough mixer is 0.03-0.09 MPa, the stirring speed is 60-90 rpm, and the stirring time is 6-15 min. The resulting dough was uniform and cotton-like.
The dough is then proofed and cooked to produce a cooked dough. Wherein the curing is to stand, proof and cure the dough on a crawler-type curing belt, and the curing time is 15-35 min. So that the moisture in the dough can be uniformly dispersed.
Performing cold extrusion kneading on the cured dough at the temperature of between 20 and 35 ℃, and performing a damask weaving and calendering process to obtain a flour belt;
cold extrusion malaxation adopts 360 cold extrusion malaxation machines, 360 cold extrusion malaxation machines include:
the dough kneading conveying device is connected with the material inlet of the dough kneading conveying device;
referring to fig. 1, fig. 1 is a schematic structural view of a longitudinal section of a dough kneading conveyor of a 360 ° cold-extrusion dough kneading machine according to the present invention.
The dough kneading and conveying device comprises a shell (1), wherein the sectional area of a material inlet end of the shell is larger than that of a material outlet end of the shell;
a screw extrusion shaft (2) arranged in the shell;
and the water-cooling interlayer (3) is arranged outside the shell.
One end of the water-cooling interlayer is provided with a cooling water inlet (4), and the other end of the water-cooling interlayer is provided with a cooling water outlet (5).
The casing is the round platform shape, the dough is followed wherein thick into carefully to go out and is carried out the cold extrusion, conveyor carries out the micro-extrusion and the cold extrusion kneading, the purpose makes the dough shaping and obtains slightly kneading, just like the manual system of family kneads the dough and adds the same, make the dough obtain similar manual 360 kneading effect, the kneading process especially manual kneading can show the boiling characteristic and the texture characteristic that improve noodle after the freeze-drying, mainly because the kneading process makes the combination of gluten and moisture inseparabler, the gluten formation is more abundant even, the property of dough has been improved greatly.
And calendering the dough subjected to cold extrusion kneading by adopting a damask weaving calendering process to obtain the flour belt.
The calendering technology is knitted to silk and adopts the calender is knitted to silk, the calender is knitted to the buddha includes:
a longitudinal rolling device, a flour tape folding device and a transverse rolling device;
the longitudinal calendering device comprises a longitudinal dough pressing roller;
the dough strip folding device comprises a bearing plate connected with a dough strip outlet of the longitudinal rolling device, and the bearing plate swings at a certain angle;
the folding surface belt conveyer belt is arranged below the bearing plate, the swinging direction of the bearing plate is perpendicular to the belt length direction of the folding surface belt conveyer belt, the projection of the swinging track of the bearing plate in the vertical direction is in the projection of the folding surface belt conveyer belt in the vertical direction, and the swinging distance of the bearing plate is not more than the belt width;
the transverse rolling device is connected with the dough belt output end of the folded dough belt conveying belt and comprises a transverse dough pressing roller.
And the dough belt outlet of the longitudinal rolling device is connected with the dough belt folding device through a dough belt conveying belt.
One end of the flour belt conveying belt is arranged in the longitudinal rolling device and below the longitudinal flour pressing roller and is used for bearing the flour belt pressed by the flour pressing roller; the other end of the flour belt conveying belt is arranged in the flour belt folding device and is arranged above the bearing plate.
One end of the folding noodle belt conveying belt is arranged in the noodle belt folding device and is arranged below the bearing plate; the other end of the folding noodle belt conveyer belt is arranged in the transverse calendering device and is arranged at a dough sheet inlet of the transverse dough pressing roller.
The surface belt conveying belt is parallel to the horizontal direction or forms a certain included angle with the horizontal direction, and the included angle is preferably 15-35 degrees and more preferably 25 degrees; the folding surface belt conveying belt is parallel to the horizontal direction or forms a certain included angle with the horizontal direction, and the included angle is preferably 5-15 degrees and more preferably 10 degrees.
Referring to fig. 2 and 3, fig. 2 isbase:Sub>A sectional view taken along the linebase:Sub>A-base:Sub>A ofbase:Sub>A slush tissue calender provided in the present invention; figure 3 is a B-B cross section of the silk weaving calender provided by the invention. In fig. 2, 1 and 2 are longitudinal flour pressing rollers, 3 is a flour belt conveying belt, and 4 is a swingable bearing plate; in fig. 3, 4 is a swingable receiving plate, 5 is a folded noodle belt conveyor, and 6 is a transverse noodle-pressing roller.
The longitudinal and transverse bidirectional rolling working process of the flour belt is as follows: the dough is subjected to compound rolling (longitudinal rolling) through three longitudinal dough pressing rollers in the steps 1 and 2, then the compound dough belt is conveyed to a swingable bearing plate 4 through a dough belt conveying belt 3, the dough belt is swung to the left and the right in a small reciprocating mode through the swingable bearing plate, so that the dough belt is longitudinally folded in the advancing process, and the folded dough belt is conveyed to a transverse dough pressing roller 6 for rolling through a folded dough belt conveying belt 5, so that the transverse rolling of the dough belt is realized.
In order to simulate a manual noodle rolling process, dough after extrusion and kneading is subjected to a silk weaving calendering process, the dough is calendered by a traditional unidirectional noodle belt, the dough is folded into a longitudinal and transverse bidirectional noodle belt through a silk weaving belt calendering technology, a gluten network structure in the dough is more uniform and compact through the longitudinal and transverse bidirectional calendering of the noodle belt, and starch particles are more uniformly distributed in the gluten network structure, so that the viscoelasticity and extensibility of the dough are improved, the elasticity and the muscle force of the frozen and dried noodles are increased, and the state and the taste of the fresh noodles are more approximate.
The invention simulates the 360-degree dough kneading and rolling technology in manual dough making, increases the dough extruding dough kneading and the damask silk weaving and rolling technology, leads the gluten network structure in the dough to be more uniform and compact, and leads the starch particles to be more uniformly distributed in the gluten network structure, thereby improving the viscoelasticity and extensibility of the dough, increasing the elasticity and the muscle force of the frozen and dried noodles, and being more close to the state and the taste of the fresh noodles.
Then, the dough band is cured to obtain a cured dough band. Wherein, the ripening can promote the protein to fully absorb water, eliminate the internal stress between the dough, homogenize the gluten network, and ensure that the flour belt has good flexibility and viscoelasticity. The surface of the cooked surface belt is smooth, the color is bright, the hand feeling is soft and elastic, and the surface belt is more flexible; the noodles prepared by the dough belt are better in elasticity and enough in toughness than common noodles which are not prepared by the dough belt, and are closer to the common handmade noodles. Wherein the curing temperature is 20-35 ℃, the humidity is 80-95%, preferably 85-90%, and the curing time is 20-40 min, preferably 25-35 min.
Then, continuously rolling the cooked noodle strips, and cutting into strips to obtain noodles; the continuous rolling is seven-way rolling of the flour tapes, and the distances between the seven-way rolling rolls of the flour tapes are 3.0-4.0 mm, 2.5-2.8 mm, 1.8-2.2 mm, 1.4-1.7 mm, 1.2-1.3 mm, 1.05-1.15 mm and 0.95-1.05 mm in sequence; controlling the final thickness of the flour belt to be 0.98-1.02 mm,
the strip cutter used for cutting the strips is selected from a round cutter with the diameter of 1.0-3.0 mm, a square cutter with the diameter of 1.0-8.0 mm or an indentation cutter.
And (3) sequentially carrying out primary steaming, cooking and secondary steaming on the noodles to obtain cooked noodles. The invention adopts a cooking and steaming combined process, not only solves the problem of product taste, but also improves the problem of adhesion. The noodles after the combination of cooking both reached and combined the water uptake that has increased noodle through cooking, promoted the alpha degree of noodle greatly for noodle obtains fully cooked, has satisfied the soft elasticity of noodle, strength and has felt the taste effect, has improved the adhesion problem of noodle simultaneously again, because the noodle takes place the denaturation solidification after cooking the protein, starch fully obtains gelatinization and produces gelatinization, thereby produces the one deck protection film on the noodle surface, has improved the problem of adhesion between the noodle.
The temperature of the first steaming is more than or equal to 98 ℃, and the steam pressure of a steam box is 6-20 KPa, preferably 10-15 KPa; the steaming time is 120 to 240s, preferably 160 to 200s; the boiling temperature is more than or equal to 95 ℃, the boiling time is 60-180 s, and the optimal time is 100-140 s; the temperature of the second steaming is more than or equal to 98 ℃, the steam pressure of the steam box is 4-8 KPa, preferably 5-7 KPa, and the steaming time is 30-50 s, preferably 35-45 s.
And then spraying the composite emulsified ice oil solution with the temperature of less than or equal to 5 ℃ on the surface of the cooked noodles, and removing the redundant composite emulsified ice oil solution on the surface of the noodles to obtain the treated noodles, wherein the central temperature of the treated noodles is less than or equal to 10 ℃.
The spraying process combining the emulsified ice oil cooling and noodle anti-sticking is adopted, so that the temperature of the noodles entering the freezing bin is reduced, the noodle sticking problem is improved, and the production efficiency is improved.
In the invention, the composite emulsified ice oil solution comprises 35-50 parts by mass of soybean oil, 20-30 parts by mass of polyglycerol fatty acid ester, 8-15 parts by mass of liquid phospholipid, 10-15 parts by mass of distilled glyceryl monostearate and water.
The preparation method of the composite emulsified ice oil solution comprises the following steps:
mixing and stirring 35-50 parts by mass of soybean oil, 20-30 parts by mass of polyglycerol fatty acid ester, 8-15 parts by mass of liquid phospholipid and 10-15 parts by mass of distilled glyceryl monostearate, emulsifying, and filtering to obtain an emulsion;
diluting the emulsion with water into a water solution with the concentration of 1.5-3 wt% to obtain the composite emulsified ice oil solution.
The preparation method comprises the following steps:
1. weighing: accurately weighing the weight of each raw material;
2. mixing: putting liquid phospholipid, distilled glycerin monostearate, polyglycerol fatty acid ester and soybean oil into a mixer from small to large in sequence, and mixing and stirring for 5-10 minutes;
3. emulsification: adding the blended raw materials into a stirrer, controlling the stirring speed at 25-40 revolutions per minute, controlling the temperature at 75-85 ℃, and emulsifying for 20-40 min;
4. and (3) filtering: installing a 80-mesh screen at the outlet of the emulsifying tank for filtering to obtain an emulsion;
5. and (3) finished product: diluting the emulsion into 1.5-3 wt% water solution, pre-cooling and cooling to obtain emulsified ice oil solution at temperature not higher than 5 deg.c.
The noodles subjected to cooking and steaming treatment are sprayed with a waterfall-shaped composite emulsified ice oil solution, then the redundant composite emulsified ice oil solution on the surfaces of the noodles is dried by a cold air blowing disc, and the central temperature of the treated noodles is less than or equal to 10 ℃. The viscosity of the emulsified oil is increased under the condition of low temperature, so that the emulsified oil can be hung on the surfaces of the noodles, the adhesion among the noodles is improved, and the dispersion effect of the rehydrated freeze-dried noodles can be obviously improved.
Rapidly freezing at-60 deg.C to obtain frozen noodles, and cooling the noodles to-25 deg.C within 40 min;
the pre-freezing process of freeze-dried products in the prior art mostly adopts the method that a pre-treated sample is quickly frozen in a constant-temperature freezer at the temperature of about minus 25 ℃ for 6 to 8 hours, and the central temperature of the sample is about 4 to 5 hours from 10 ℃ to minus 25 ℃ under the condition.
The pre-freezing process adopts an ultra-low temperature quick-freezing process, namely the processed noodles are placed into a constant-temperature freezing bin at minus 60 ℃ for quick freezing, the average temperature reduction rate of the quick freezing is more than or equal to 1.2 ℃/min, the temperature of the noodles is guaranteed to be frozen to be below minus 25 ℃ from about 10 ℃ within 40 minutes, and then the noodles are continuously frozen in the freezing bin for 4 to 6 hours until the core parts of the noodles are completely frozen.
Referring to fig. 4 and 5, fig. 4 is a graph of the rate at which material freezes (temperature versus time) for various prefreezing temperatures. Fig. 5 is an SEM image of the noodle slices after quick freezing and quick freezing. The noodle freezing process can quickly pass through a large ice crystal generation stage of-1 to-5 ℃ in the freezing process, so that fine and uniform ice crystals are formed in the noodles, good reducibility of the freeze-dried noodles is guaranteed, and the taste of hand-rolled fresh noodles is achieved; meanwhile, the quick freezing can shorten the freezing time at this stage, and the production efficiency of the freeze-drying section is improved.
And finally, carrying out vacuum freeze drying and moisture homogenization on the frozen noodles to obtain the instant fresh soaking noodles.
In the prior art, most of the processes of the drying section of the freeze-drying product adopt that the pre-frozen sample is subjected to freeze sublimation drying in a vacuum freeze-drying box with the temperature of a partition plate being about 60 ℃, so that the ice crystal sublimation speed in the noodles is accelerated and the holes of a noodle dehydration channel are enlarged due to the high temperature of the partition plate and the high drying and dehydration speed under the condition, thereby the reducibility of the taste of the noodles is reduced and the taste of the noodles has a certain difference with the taste of fresh noodles.
The vacuum drying section provided by the invention adopts a low-temperature drying process, namely, the noodles which are frozen suddenly at ultralow temperature are put into a tray box and put into a drying tray, the noodles are transported to a vacuum drying oven for drying, the temperature of a clapboard is set to be 25-35 ℃, the drying time is about 25-35 h, and the final temperature of the product drying is 30-40 ℃. The vacuum drying process provided by the invention can effectively retain the color, fragrance and taste of the noodles, really recover the taste of the fresh noodles, and has good rehydration; no harmful substance is produced in the processing process, no nutrient loss is caused, and the processing method is high in nutritive value and is the best processing method for high-quality dehydrated food.
The invention provides a noodle moisture homogenizing process, which comprises the steps of putting noodles subjected to vacuum freeze drying into a homogenizing box provided with an ultrasonic humidifier, humidifying freeze-dried materials through a circulating fan air duct, a steam heating system and the ultrasonic humidifying system, and increasing the moisture content of the noodles subjected to moisture homogenization from 1-2% to 3-5% through three different humidity processes and time control, so that the noodles subjected to the homogenization have good toughness, complete block shapes and easy packaging.
The moisture homogenization is divided into three sections of moisture homogenization, the humidity of the first section is 45-55%, and the time is 3-6 min; the humidity of the second stage is 50-65%, and the time is 8-10 min; the humidity of the third section is 40-55%, and the time is 3-5 min;
the moisture homogenizing process provided by the invention solves the problem that the material is fragile, increases the material yield by 2-3% and has considerable economic benefit.
And finally, packaging the obtained finished noodles, wherein in order to ensure the product quality and the quality guarantee period, the environmental requirements of a packaging section are as follows: the environmental temperature is 20-25 ℃, and the humidity is less than or equal to 35%.
The invention also provides the instant fresh-soaked noodles prepared by the preparation method.
The invention also provides a slush-weaving calender, which comprises a longitudinal calendering device, a dough belt folding device and a transverse calendering device;
the longitudinal calendering device comprises a longitudinal dough pressing roller;
the dough strip folding device comprises a bearing plate connected with a dough strip outlet of the longitudinal rolling device, and the bearing plate swings at a certain angle;
the folding surface belt conveyer belt is arranged below the bearing plate, the swinging direction of the bearing plate is perpendicular to the belt length direction of the folding surface belt conveyer belt, the projection of the swinging track of the bearing plate in the vertical direction is within the projection of the folding surface belt conveyer belt in the vertical direction, and the swinging distance of the bearing plate is not more than the belt width;
the transverse rolling device is connected with the dough belt output end of the folded dough belt conveying belt and comprises a transverse dough pressing roller.
In some embodiments of the invention, the outlet of the longitudinal rolling device is connected to the folding device via a belt conveyer.
In some embodiments of the invention, one end of the dough belt conveying belt is arranged in the longitudinal rolling device and below the longitudinal dough pressing roller for receiving the dough belt pressed by the dough pressing roller; the other end of the flour belt conveyer belt is arranged in the flour belt folding device and is arranged above the bearing plate.
In some embodiments of the invention, one end of the folded noodle belt conveyer belt is arranged in the noodle belt folding device and below the bearing plate; the other end of the folding noodle belt conveyer belt is arranged in the transverse calendering device and is arranged at a dough sheet inlet of the transverse dough pressing roller.
In some embodiments of the invention, the belt conveyor is parallel to the horizontal direction or at an angle to the horizontal direction; the folding surface belt conveyer belt is parallel to the horizontal direction or forms a certain included angle with the horizontal direction.
In order to simulate manual dough rolling process, the dough after the extrusion kneading passes through the damask calender of weaving, by traditional unilateral area calendering, press the extension machine to fold the face through the damask and become the calendering of two-way face area of moving about freely and quickly, it is more even compact to move about freely and quickly two-way gluten network structure that the calendering makes in the dough through the face area, starch particle distributes more evenly in gluten network structure, thereby the viscoelasticity and the extensibility of dough have been improved, the elasticity and the muscle power of freezing drying back noodless have been increased, more be close to the state and the taste of bright noodless.
The invention can not only improve the water adding amount of dough kneading under the vacuum condition, but also accelerate the hydration of protein and promote the protein to form a more continuous and compact gluten network structure, so that starch granules are more firmly embedded in the dough kneading machine. Extrusion kneading dough and silk are woven the calendering and are combined technology and can simulate 360 kneading dough and rolling the technique in the manual system face, increase dough extrusion kneading dough and the calendering technology is woven to the silk in the area of the dough, make the gluten network structure in the dough more even compact, the starch particle distributes more evenly in the gluten network structure, thereby improved the viscoelasticity and the extensibility of dough, the elasticity and the muscle power of noodless after having increased freeze drying, more be close to the state and the taste of fresh noodle. The dough belt curing technology can promote the protein to fully absorb water, eliminate the internal stress between dough and homogenize a gluten network. The cooking and steaming technology enables the noodles to be cooked and solves the problem of noodle adhesion, and the combined cooking and steaming noodles achieve the purposes of increasing the water absorption capacity of the noodles and greatly improving the alpha degree of the noodles through the combination of cooking and steaming, so that the noodles are fully cooked, the soft, elastic and chewy taste effects of the noodles are met, and the problem of noodle adhesion is also solved. The invention adopts the compound emulsified ice oil for spraying, can simultaneously solve the problems of cooling and improving the adhesion of the noodles, and the screened compound emulsified ice oil solution formula is beneficial to hanging the emulsified oil on the surfaces of the noodles at low temperature and improving the adhesion among the noodles, thereby obviously improving the dispersion effect of the rehydrated freeze-dried noodles. Through the quick freezing process, fine and uniform ice crystals can be formed inside the frozen noodles, so that the good reducibility of the freeze-dried noodles is guaranteed, the taste of the hand-rolled fresh noodles is achieved, and the production efficiency is improved. By vacuum freeze dehydration techniques: the color, the fragrance and the taste of the noodles are effectively kept, the taste of the fresh noodles is really restored, and the rehydration performance is good; the processing process does not produce harmful substances, does not cause nutrient loss, has high nutritive value, and is the best processing method for high-quality dehydrated food. Finally, the product state is improved through a moisture homogenizing technology, the problems of fragility and poor integrity of the material are solved, the material yield is increased by 2-3%, and the economic benefit is considerable.
For further understanding of the present invention, the instant fresh instant noodles and the preparation method thereof provided by the present invention are described below with reference to the following examples, and the scope of the present invention is not limited by the following examples.
Example 1
The present embodiment provides a 360 ° cold extrusion dough-kneading machine comprising:
the dough kneading conveying device is connected with the material inlet of the dough kneading conveying device;
referring to fig. 1, fig. 1 is a schematic structural view of a longitudinal section of a dough kneading conveyor of a 360 ° cold-extrusion dough kneading machine according to the present invention.
The dough kneading and conveying device comprises a shell, and the sectional area of a material inlet end of the shell is larger than that of a material outlet end of the shell; the shell is in a circular truncated cone shape, the dough enters from the shell in a thick-in-thin-out mode and is conveyed in a cold extruding mode, and the conveying device conducts micro-extrusion and cold extruding kneading.
The spiral extrusion shaft is arranged in the shell;
and the water-cooling interlayer is arranged outside the shell.
And one end of the water-cooling interlayer is provided with a cooling water inlet, and the other end of the water-cooling interlayer is provided with a cooling water outlet.
Examples below in the preparation of noodles, the 360 ° cold-extrusion kneaders provided in example 1 were used for kneading.
Example 2
This embodiment provides a slush weaving calender, the slush weaving calender includes:
a longitudinal rolling device, a flour tape folding device and a transverse rolling device;
the longitudinal rolling device comprises a longitudinal flour pressing roller;
the dough strip folding device comprises a bearing plate connected with a dough strip outlet of the longitudinal rolling device, and the bearing plate swings at a certain angle;
the folding surface belt conveyer belt is arranged below the bearing plate, the swinging direction of the bearing plate is perpendicular to the belt length direction of the folding surface belt conveyer belt, the projection of the swinging track of the bearing plate in the vertical direction is in the projection of the folding surface belt conveyer belt in the vertical direction, and the swinging distance of the bearing plate is not more than the belt width;
the transverse rolling device is connected with the dough belt output end of the folded dough belt conveying belt and comprises a transverse dough pressing roller.
And the dough belt outlet of the longitudinal rolling device is connected with the dough belt folding device through a dough belt conveying belt.
One end of the flour belt conveying belt is arranged in the longitudinal rolling device and below the longitudinal flour pressing roller and is used for bearing the flour belt pressed by the flour pressing roller; the other end of the flour belt conveyer belt is arranged in the flour belt folding device and is arranged above the bearing plate.
One end of the folding noodle belt conveying belt is arranged in the noodle belt folding device and is arranged below the bearing plate; the other end of the folding noodle belt conveyer belt is arranged in the transverse calendering device and is arranged at a dough sheet inlet of the transverse dough pressing roller.
The surface belt conveyer belt is parallel to the horizontal direction or forms an included angle of 25 degrees with the horizontal direction; the folding surface belt conveyer belt is parallel to the horizontal direction or forms an included angle of 10 degrees with the horizontal direction.
In the following examples, the slush-texturing calender provided in example 2 was used for the damask-texturing and calendering process in the preparation of noodles. The specific structure is shown in fig. 2 and 3.
Example 3
The preparation method of the composite emulsified ice oil solution comprises the following steps:
mixing and stirring 40 parts by mass of soybean oil, 25 parts by mass of polyglycerol fatty acid ester, 10 parts by mass of liquid phospholipid and 12 parts by mass of distilled glyceryl monostearate, emulsifying, and filtering to obtain an emulsion;
and diluting the emulsion with water to obtain a 2.0wt% aqueous solution to obtain the composite emulsified ice oil solution.
The preparation method comprises the following steps:
1. weighing: accurately weighing the weight of each raw material;
2. mixing: sequentially putting liquid phospholipid, distilled glyceryl monostearate, polyglycerol fatty acid ester and soybean oil into a mixer from small to large, mixing and stirring for 5 minutes;
3. emulsification: adding the blended raw materials into a stirrer, controlling the stirring speed at 40 r/min, controlling the temperature at 75 ℃ and emulsifying for 30 min;
4. and (3) filtering: installing a 80-mesh screen at the outlet of the emulsifying tank for filtering to obtain an emulsion;
5. and (3) finished product: diluting the emulsion into 2.0wt% water solution, pre-cooling and cooling to obtain emulsified ice oil solution at temperature not higher than 5 deg.C.
The following examples use the multiple emulsified ice oil solutions prepared in this example, when used.
Example 4
The utility model provides a fresh instant noodle product, through simply dashing and steeping just can restore the fresh noodle taste of a bowl of family handmade noodles completely, the preparation method of the instant fresh noodle of this embodiment goes on according to following step:
(1) Weighing 100g of strong flour, 25g of cassava modified starch, 2.5g of wheat gluten, 1.5g of salt, 1.5g of egg liquid, 0.1g of sodium alginate, 0.15g of sodium dihydrogen phosphate, 0.05g of sodium carbonate, 0.1g of composite emulsified ice oil solution, 0.03g of turmeric and 0.15g of lecithin;
(2) Dissolving the materials except for flour, wheat gluten and starch in 50ml of water, adding egg liquid, and stirring at the speed of 40 revolutions per minute for more than 40 minutes to prepare a salt water solution for later use;
(3) Adding flour, starch and wheat gluten into a vacuum dough mixer, vacuumizing until the vacuum degree reaches 0.06Mpa, adding the prepared brine obtained in the step (2) into a vacuum dough mixing pot, stirring at the speed of 80r/min for 10 minutes until uniform dough is formed, and curing for 20 minutes;
(4) Kneading dough with a 360-degree cold extrusion dough kneading machine at 30 ℃, compositely calendering the dough belt with a damask calender, and ripening the dough belt for 40 minutes in a ripening box body with the temperature of 25 ℃ and the humidity of 90 percent after compositely calendering. Pressing the flour tapes into flour tapes with the thickness of 1.0 +/-0.02 mm by using a continuous calender, wherein the continuous calendering is seven-path calendering, and the seven-path calendering is sequentially 3.5mm, 2.7mm, 2.1mm, 1.6mm, 1.25mm, 1.1mm and 1.0mm in roller spacing; controlling the thickness of the final noodle belt to be 1.0mm, and cutting into noodles by using a square knife of 2.0 mm;
(5) Directly steaming the cut noodles in a pressure whole box with the pressure of 20Kpa for 240 seconds, then boiling the noodles in a boiler with the water temperature of more than or equal to 95 ℃ for 130 seconds, and finally steaming the noodles in a steam box with the pressure of 8Kpa for 30 seconds;
(6) Spraying the prepared composite emulsified ice oil solution with the concentration of 2% which is pre-frozen to 0-5 ℃ on the surface of the noodles in a waterfall shape, immediately putting the noodles into a low-temperature quick freezing warehouse with the temperature of-40 ℃ for freezing for 8 hours, and then putting the noodles into a vacuum freeze drying warehouse for drying, wherein the specific drying process comprises the following steps: the vacuum degree is 60Pa, the temperature of the clapboard is 35 ℃, and the freeze drying time is 35h;
(7) Immediately carrying out moisture homogenization on the dried product in a moisture homogenizer, wherein the specific process is that the humidity of the first section is 50 percent, and the time is 3min; the second stage humidity is 60%, and the time is 8min; the third stage humidity is 50 percent, and the time is 3min;
(8) Immediately placing the sample after the moisture homogenization into a closed area with the environmental temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the embodiment.
Example 5
The utility model provides a fresh instant noodle product, through simply dashing and steeping just can restore the fresh noodle taste of a bowl of family handmade noodles completely, the preparation method of the instant fresh noodle of this embodiment goes on according to following step:
(1) Weighing 90 parts of high gluten flour, 25 parts of potato modified starch, 1.5 parts of wheat gluten, 1 part of salt, 1 part of egg liquid, 0.1 part of konjac flour, 0.1 part of sodium pyrophosphate, 0.15 part of sucrose fatty acid ester, 0.05 part of sodium carbonate, 0.16 part of composite emulsified ice oil solution and 0.05 part of gardenia yellow;
(2) Dissolving the materials except for the flour, the wheat gluten and the starch in 46 parts of water, adding egg liquid, stirring at the speed of 40 revolutions per minute for more than 40 minutes, and preparing a salt-forming aqueous solution for later use;
(3) Adding flour, starch and wheat gluten into a vacuum dough mixer, vacuumizing until the vacuum degree reaches 0.06Mpa, adding the prepared brine obtained in the step (2) into a vacuum dough mixing pot, stirring at the speed of 60r/min for 16 minutes until uniform dough floccules are formed, and curing for 15 minutes;
(4) Kneading dough with a 360-degree cold extrusion dough kneading machine at 35 ℃, performing composite calendering on the dough belt with a weaving calender, and curing the dough belt for 35 minutes in a curing box with the temperature of 25 ℃ and the humidity of 85 percent after the composite calendering is completed. Pressing the flour belt into the flour belt with the thickness of 1.00mm by a continuous calender, wherein the continuous calendering is seven-way calendering, and the seven-way calendering roller spacing is 3.5mm, 2.7mm, 2.1mm, 1.6mm, 1.25mm, 1.1mm and 1.0mm in sequence; controlling the thickness of the final noodle belt to be 1.0mm, and cutting into noodles by using a square knife of 3.0 mm;
(5) Directly steaming the cut noodles in a whole box with the pressure of 20Kpa for 120 seconds, then boiling the noodles in a boiling pot with the water temperature of more than or equal to 95 ℃ for 120 seconds, and finally steaming the noodles in a steaming box with the pressure of 8Kpa for 50 seconds;
(6) Spraying the prepared composite emulsified ice oil solution with the concentration of 1.5 percent, which is pre-frozen to 0-5 ℃ on the surface of the noodles in a waterfall shape, immediately freezing the noodles in an ultra-low temperature quick freezing warehouse at the temperature of-50 ℃ for 6 hours, and then drying the noodles in a vacuum freeze drying warehouse, wherein the specific drying process comprises the following steps: the vacuum degree is 100Pa, the temperature of the clapboard is 50 ℃, and the freeze drying time is 28h;
(7) Immediately carrying out moisture homogenization on the dried product in a moisture homogenizer, wherein the specific process is that the humidity of the first section is 50 percent, and the time is 6min; the second stage humidity is 65%, and the time is 10min; the humidity of the third section is 40 percent, and the time is 5min;
(8) Immediately placing the sample after the moisture homogenization into a closed area with the environmental temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the embodiment.
Example 6
The utility model provides a fresh instant noodle product, through simply dashing and steeping just can restore the fresh noodle taste of a bowl of family handmade noodles completely, the preparation method of the instant fresh noodle of this embodiment goes on according to following step:
(1) Weighing 120g of strong flour, 35g of cassava modified starch, 4g of wheat gluten, 1.5g of salt, 1.5g of egg powder, 0.05g of sodium polyacrylate, 0.15g of sodium tripolyphosphate, 0.15g of sucrose fatty acid ester, 0.1g of potassium carbonate, 0.2g of composite emulsified ice oil solution, 0.03g of turmeric and 0.02g of riboflavin;
(2) Dissolving the materials except for flour, wheat gluten and starch in 62ml of water, adding egg liquid, and stirring at the speed of 40 revolutions per minute for more than 40 minutes to prepare a salt water solution for later use;
(3) Adding flour, starch and wheat gluten into a vacuum dough mixer, vacuumizing until the vacuum degree reaches 0.06Mpa, adding the prepared brine obtained in the step (2) into a vacuum dough mixing pot, stirring at the speed of 70r/min for 10 minutes until uniform dough is formed, and curing for 15 minutes.
(4) Kneading dough by a 360-degree cold extrusion dough kneading machine at 25 ℃, compositely calendering the dough belt by a weaving calender, and ripening the dough belt for 30 minutes in a ripening box body with the temperature of 25 ℃ and the humidity of 90 percent after compositely calendering. Pressing the flour belt into the flour belt with the thickness of 1.0mm by a continuous calender, wherein the continuous calendering is seven-way calendering, and the seven-way calendering roller spacing is 3.5mm, 2.7mm, 2.1mm, 1.6mm, 1.25mm, 1.1mm and 1.00mm in sequence; controlling the thickness of the final noodle belt to be 1.0mm, and cutting into noodles by using a circular knife with the thickness of 1.5 mm;
(5) Directly steaming the cut noodles in a pressure whole box with the pressure of 20Kpa for 150 seconds, then boiling the noodles in a boiler with the water temperature of more than or equal to 95 ℃ for 150 seconds, and finally steaming the noodles in a steam box with the pressure of 8Kpa for 40 seconds;
(6) Spraying the prepared 2.5% composite emulsified ice oil solution which is pre-frozen to 0-5 ℃ on the surface of the noodles in a waterfall shape, immediately freezing the noodles in an ultralow temperature quick freezing warehouse at-45 ℃ for 7 hours, and drying the noodles in a vacuum freeze drying warehouse, wherein the specific drying process comprises the following steps: the vacuum degree is 80Pa, the temperature of the clapboard is 45 ℃, and the freeze drying time is 30h;
(7) Immediately carrying out moisture homogenization on the dried product in a moisture homogenizer, wherein the specific process is that the humidity of the first section is 55 percent, and the time is 4min; the second stage humidity is 65%, and the time is 9min; the third stage humidity is 50%, and the time is 5min;
(8) Immediately placing the sample after the moisture homogenization into a closed area with the environmental temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the embodiment.
Example 7
The utility model provides a fresh instant noodle product, through simply dashing and steeping just can restore the fresh noodle taste of a bowl of family handmade noodles completely, the preparation method of the instant fresh noodle of this embodiment goes on according to following step:
(1) Weighing 110 parts of high gluten flour, 25 parts of potato modified starch, 5 parts of potato starch, 3 parts of wheat gluten, 1.5 parts of salt, 1.5 parts of egg liquid, 0.15 part of sodium alginate, 0.15 part of sodium hexametaphosphate, 0.2 part of lecithin, 0.1 part of sodium carbonate, 0.18 part of composite emulsified ice oil solution and 0.05 part of riboflavin;
(2) Dissolving the materials except the flour, the wheat gluten and the starch in 56 parts of water, adding egg liquid, stirring at the speed of 40 revolutions per minute for more than 40 minutes, and preparing a salt-forming aqueous solution for later use;
(3) Adding flour, starch and wheat gluten into a vacuum dough mixer, vacuumizing until the vacuum degree reaches 0.06Mpa, adding the prepared brine obtained in the step (2) into a vacuum dough mixing pot, stirring at the speed of 90r/min for 8 minutes until uniform dough is formed, and curing for 20 minutes.
(4) Kneading dough by a 360-degree cold extrusion dough kneading machine at 20 ℃, compositely calendering the dough belt by a weaving calender, and ripening the dough belt for 20 minutes in a ripening box with the temperature of 25 ℃ and the humidity of 95 percent after compositely calendering. The noodle strip was pressed into a noodle strip with a thickness of 0.98mm by a continuous calender, and cut into noodles with a square knife of 8.0 mm. The continuous rolling is seven-path surface belt rolling, and the distance between the seven-path surface belt rolling rollers is 3.5mm, 2.7mm, 2.1mm, 1.6mm, 1.25mm, 1.1mm and 0.98mm in sequence; the thickness of the final flour belt is controlled to be 0.98mm,
(5) Steaming the cut noodles in a pressure whole box with 20Kpa for 180s directly, then boiling in a boiling pot with the water temperature being equal to or higher than 95 ℃ for 160 s, and finally steaming in a pressure steaming box with 8Kpa for 50s.
(6) Spraying the prepared compound emulsified ice oil solution with the concentration of 3% which is pre-frozen to 0-5 ℃ on the surface of the noodles in a waterfall shape, immediately putting the noodles into an ultra-low temperature quick freezing warehouse with the temperature of-40 ℃ for freezing for 8 hours, and then putting the noodles into a vacuum freeze drying warehouse for drying, wherein the specific drying process comprises the following steps: the vacuum degree is 70Pa, the temperature of the clapboard is 40 ℃, and the freeze-drying time is 32h.
(7) Immediately carrying out moisture homogenization on the dried product in a moisture homogenizer, wherein the specific process is that the humidity of the first section is 55 percent, and the time is 5min; the second stage humidity is 65%, and the time is 10min; the third stage humidity is 45%, and the time is 5min
(8) Immediately placing the sample after the moisture homogenization into a closed area with the environmental temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the embodiment.
Comparative example 1
The preparation method of the instant fresh pickled noodle product comprises the following steps:
(1) Weighing high gluten flour 100g and salt 1.5g
(2) Dissolving the edible salt in 32ml of water to prepare a salt-forming aqueous solution for later use;
(3) Vacuumizing the flour-mixing machine until the vacuum degree reaches 0.06Mpa, adding the prepared brine in the step (2) into a vacuum dough-mixing pot, stirring at the speed of 80r/min for 10 minutes until uniform dough floccule is formed, and curing for 20 minutes.
(4) Kneading dough by a 360-degree cold extrusion dough kneading machine at 30 ℃, compositely calendering the dough belt by a weaving calender, and ripening the dough belt for 40 minutes in a ripening box with the temperature of 25 ℃ and the humidity of 90 percent after compositely calendering. Pressing the flour belt into the flour belt with the thickness of 1.0mm by a continuous calender, wherein the continuous calendering is seven-way calendering, and the seven-way calendering has the roller spacing of 3.5mm, 2.7mm, 2.1mm, 1.6mm, 1.25mm, 1.1mm and 1.0mm in sequence; the final noodle strip thickness was controlled to 1.0mm, and the noodle was cut with a 2.0mm square knife.
(5) Steaming the cut noodles in a pressure whole box of 20Kpa for 240s directly, then boiling in a boiling pot with the water temperature being equal to or higher than 95 ℃ for 130 s, and finally steaming in a steaming box of 8Kpa for 30 s.
(6) Spraying the prepared compound emulsified ice oil solution with the concentration of 2% which is pre-frozen to 0-5 ℃ on the surface of the noodles in a waterfall shape, immediately putting the noodles into a low-temperature quick freezing warehouse with the temperature of-40 ℃ for freezing for 8 hours, and then putting the noodles into a vacuum freeze drying warehouse for drying, wherein the specific drying process comprises the following steps: the vacuum degree is 60Pa, the temperature of the clapboard is 35 ℃, and the freeze-drying time is 35h.
(7) Immediately carrying out moisture homogenization on the dried product in a moisture homogenizer, wherein the specific process is that the humidity of the first section is 50 percent, and the time is 3min; the second stage humidity is 60%, and the time is 8min; humidity of the third stage is 50%, and the time is 3min
(8) Immediately placing the sample with the homogenized moisture into a closed area with the ambient temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the comparative example.
Comparative example 2
An instant fresh instant noodle product, which is prepared by the following steps:
(1) Weighing 100g of strong flour, 25g of cassava modified starch, 2.5g of wheat gluten, 1.5g of salt, 1.5g of egg liquid, 0.1g of sodium alginate, 0.15g of sodium dihydrogen phosphate, 0.05g of sodium carbonate, 0.1g of composite emulsified ice oil solution, 0.03g of turmeric and 0.15g of lecithin;
(2) Dissolving the materials except for flour, wheat gluten and starch in 50ml of water, adding egg liquid, and stirring at the speed of 40 revolutions per minute for more than 40 minutes to prepare a salt water solution for later use;
(3) Adding flour, starch and wheat gluten into a common dough mixer, stirring at 80r/min for 15min to form uniform floccule, and aging for 20 min to obtain dough.
Pressing the dough into a flour belt with the thickness of 1.0mm by a continuous rolling machine, wherein the continuous rolling is seven-way flour belt rolling, and the distance between rolling rollers of the seven-way flour belt rolling is 3.5mm, 2.7mm, 2.1mm, 1.6mm, 1.25mm, 1.1mm and 1.0mm in sequence; controlling the final thickness of noodle belt to 1.0mm, and cutting into noodle with 2.0mm square knife
(4) And directly boiling the cut noodles in a boiler with the water temperature of more than or equal to 95 ℃ for 130 seconds.
(5) Spraying the prepared compound emulsified ice oil solution with the concentration of 2% which is pre-frozen to 0-5 ℃ on the surface of the noodles in a waterfall shape, immediately putting the noodles into a low-temperature quick freezing warehouse with the temperature of-40 ℃ for freezing for 8 hours, and then putting the noodles into a vacuum freeze drying warehouse for drying, wherein the specific drying process comprises the following steps: the vacuum degree is 60Pa, the temperature of the clapboard is 35 ℃, and the freeze-drying time is 35h.
(6) Immediately carrying out moisture homogenization on the dried product in a moisture homogenizer, wherein the specific process is that the humidity of the first section is 50 percent, and the time is 3min; the second stage humidity is 65%, and the time is 8min; humidity of the third stage is 55%, and the time is 3min
(7) Immediately placing the sample after the moisture homogenization into a closed area with the environmental temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the embodiment.
Comparative example 3
An instant fresh instant noodle product, which is prepared by the following steps:
(1) Weighing 100g of strong flour, 25g of cassava modified starch, 2.5g of wheat gluten, 1.5g of salt, 1.5g of egg liquid, 0.1g of sodium alginate, 0.15g of sodium dihydrogen phosphate, 0.05g of sodium carbonate, 0.1g of composite emulsified ice oil solution, 0.03g of turmeric and 0.15g of lecithin;
(2) Dissolving the materials except for the flour, the wheat gluten and the starch in 50ml of water, adding the egg liquid, stirring at the speed of 40 revolutions per minute for more than 40 minutes, and preparing a salt-forming aqueous solution for later use;
(3) Adding flour, starch and wheat gluten into a vacuum dough mixer, vacuumizing until the vacuum degree reaches 0.06Mpa, adding the prepared brine obtained in the step (2) into a vacuum dough mixing pot, stirring at the speed of 80r/min for 10 minutes until uniform dough is formed, and curing for 20 minutes.
(4) Kneading dough by a 360-degree cold extrusion dough kneading machine at 30 ℃, compositely calendering the dough belt by a weaving calender, and ripening the dough belt for 40 minutes in a ripening box with the temperature of 25 ℃ and the humidity of 90 percent after compositely calendering. Pressing the flour tapes into flour tapes with the thickness of 1.0mm by a continuous calender, wherein the continuous calendering is seven-pass calendering, and the pitches of calendering rollers of the seven-pass calendering are 3.5mm, 2.7mm, 2.1mm, 1.6mm, 1.25mm, 1.1mm and 1.0mm in sequence; controlling the final thickness of noodle belt to 1.0mm, and cutting into noodle with 2.0mm square knife
(5) Steaming the cut noodles in a pressure whole box with 20Kpa for 240 seconds
(6) Cooling the sample by normal temperature tap water, then immediately freezing the sample in a low-temperature quick freezing warehouse at-40 ℃ for 8 hours, and then drying the sample in a vacuum freeze drying warehouse, wherein the specific drying process comprises the following steps: the vacuum degree is 60Pa, the temperature of the clapboard is 35 ℃, and the freeze-drying time is 35h.
(7) Immediately carrying out moisture homogenization on the dried product in a moisture homogenizer, wherein the specific process is that the humidity of the first section is 50 percent, and the time is 3min; the second stage humidity is 65%, and the time is 8min; humidity of the third stage is 50%, and the time is 3min
(8) Immediately placing the sample after the moisture homogenization into a closed area with the environmental temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the embodiment.
Comparative example 4
An instant fresh instant noodle product, which is prepared by the following steps:
(1) Weighing 100g of strong flour, 25g of cassava modified starch, 2.5g of wheat gluten, 1.5g of salt, 1.5g of egg liquid, 0.1g of sodium alginate, 0.15g of sodium dihydrogen phosphate, 0.05g of sodium carbonate, 0.1g of composite emulsified ice oil solution, 0.03g of turmeric and 0.15g of lecithin;
(2) Dissolving the materials except for the flour, the wheat gluten and the starch in 50ml of water, adding the egg liquid, stirring at the speed of 40 revolutions per minute for more than 40 minutes, and preparing a salt-forming aqueous solution for later use;
(3) Adding flour and starch into a vacuum dough mixer, vacuumizing until the vacuum degree reaches 0.06Mpa, adding the prepared brine obtained in the step (2) into a vacuum dough mixing pot, stirring at the speed of 80r/min for 10 minutes until uniform dough floccule is formed, and curing for 20 minutes.
(4) Kneading dough with a 360-degree cold extrusion dough kneading machine at 30 ℃, compositely calendering the dough belt with a weaving calender, and ripening the dough belt for 40 minutes in a ripening box body with the temperature of 25 ℃ and the humidity of 90 percent after compositely calendering. Pressing the dough strips into dough sheets with the thickness of 1.0mm by a continuous calender, wherein the continuous calendering is seven-way dough strip calendering, and the seven-way dough strip calendering roller interval is 3.5mm, 2.7mm, 2.1mm, 1.6mm, 1.25mm, 1.1mm and 1.0mm in sequence; controlling the final thickness of noodle belt to 1.0mm, and cutting into noodle with 2.0mm square knife
(5) Steaming the cut noodles in a pressure whole box of 20Kpa for 240s directly, then boiling in a boiling pot with the water temperature being equal to or higher than 95 ℃ for 130 s, and finally steaming in a steaming box of 8Kpa for 30 s.
(6) Spraying the prepared composite emulsified ice oil with the concentration of 2% which is pre-frozen to 0-5 ℃ on the surface of the noodles in a waterfall shape, immediately putting the noodles into a low-temperature quick freezing warehouse with the temperature of-40 ℃ for freezing for 8 hours, and then putting the noodles into a vacuum freeze drying warehouse for drying, wherein the specific drying process comprises the following steps: the vacuum degree is 60Pa, the temperature of the clapboard is 35 ℃, and the freeze-drying time is 35h.
(7) And immediately placing the dried sample into a closed area with the ambient temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the embodiment.
Example 8
The noodles prepared in the above examples and comparative examples were prepared in such a manner that 80g: the noodles prepared in the above examples and comparative examples were subjected to sensory evaluation with boiling water (500 ml) for 4min by 35 professional sensory food evaluators, and the results are shown in table 1.
Table 1 sensory evaluation results of examples 4 to 7 and comparative examples 1 to 4:
the foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and amendments can be made without departing from the principle of the present invention, and these modifications and amendments should also be considered as the protection scope of the present invention.
Claims (9)
1. A preparation method of instant fresh instant noodles is characterized by comprising the following steps:
1) Mixing salt, a thickening agent, phosphate, an emulsifier, edible alkali, pigment and water, adding the egg liquid, mixing and stirring to obtain a salt water solution;
2) Mixing flour, starch and wheat gluten in a vacuum dough mixer, adding the mixture into the saline water obtained in the step 1), and stirring to obtain dough;
fermenting and curing the dough to obtain cured dough;
3) Carrying out cold extrusion kneading on the cured dough at the temperature of 20-35 ℃, and then carrying out a damask weaving and calendering process to obtain a flour belt;
cold extrusion malaxation adopts 360 cold extrusion malaxation machines, 360 cold extrusion malaxation machines include:
the dough kneading conveying device is connected with the material inlet of the dough kneading conveying device;
the dough kneading conveying device comprises a shell, and the sectional area of a material inlet end of the shell is larger than that of a material outlet end of the shell;
the spiral extrusion shaft is arranged in the shell;
the water-cooling interlayer is arranged outside the shell;
the damask weaving calendering process adopts a damask weaving calender, and the slush-weaving calender comprises the following steps:
a longitudinal rolling device, a flour tape folding device and a transverse rolling device;
the longitudinal rolling device comprises a longitudinal flour pressing roller;
the dough strip folding device comprises a bearing plate connected with a dough strip outlet of the longitudinal rolling device, and the bearing plate swings at a certain angle;
the folding surface belt conveyer belt is arranged below the bearing plate, the swinging direction of the bearing plate is perpendicular to the belt length direction of the folding surface belt conveyer belt, and the projection of the swinging track of the bearing plate in the vertical direction is in the projection of the folding surface belt conveyer belt in the vertical direction;
the transverse rolling device is connected with the dough belt output end of the folded dough belt conveying belt and comprises a transverse dough pressing roller;
4) Curing the flour tapes to obtain cured flour tapes;
5) Continuously rolling the cooked noodle strips, and cutting into strips to obtain noodles;
6) Sequentially carrying out primary steaming, cooking and secondary steaming on the noodles to obtain cooked noodles;
7) Spraying the composite emulsified ice oil solution with the temperature of less than or equal to 5 ℃ on the surface of the cooked noodles, and removing the redundant composite emulsified ice oil solution on the surface of the noodles to obtain the treated noodles, wherein the central temperature of the treated noodles is less than or equal to 10 ℃;
8) Rapidly freezing at-60 deg.C to obtain frozen noodles, and cooling the noodles to-25 deg.C within 40 min;
9) Carrying out vacuum freeze drying and moisture homogenization on the frozen noodles to obtain instant fresh soaked noodles;
the water homogenization is divided into three sections, wherein the humidity of the first section is 45-55%, and the time is 3-6 min; the humidity of the second section is 50% -65%, and the time is 8-10 min; the humidity of the third section is 40% -55%, and the time is 3-5min;
the instant fresh-soaked noodles are prepared from the following raw materials in parts by mass:
80-120 parts of flour, 15-35 parts of starch, 1-5 parts of wheat gluten, 1-1.5 parts of salt, 1-1.5 parts of egg liquid, 0.05-0.15 part of thickening agent, 0.05-0.2 part of phosphate, 0.1-0.2 part of emulsifier, 0.05-0.1 part of edible alkali, 0.1-0.2 part of composite emulsified ice oil solution, 42-60 parts of water and 0.03-0.1 part of pigment;
the preparation method of the composite emulsified ice oil solution comprises the following steps:
mixing and stirring 35-50 parts by mass of soybean oil, 20-30 parts by mass of polyglycerol fatty acid ester, 8-15 parts by mass of liquid phospholipid and 10-15 parts by mass of distilled glycerin monostearate, emulsifying, and filtering to obtain an emulsion;
and diluting the emulsion with water to obtain an aqueous solution with the concentration of 1.5-3 wt% to obtain the composite emulsified ice oil solution.
2. The preparation method according to claim 1, wherein in the step 2), the vacuum degree of the vacuum dough mixing machine is 0.03 to 0.09MPa, the stirring speed is 60 to 90rpm, and the stirring time is 6 to 15min;
the curing time is 15 to 35min.
3. The preparation method of the polyurethane foam material according to claim 1, wherein the curing temperature is 20 to 35 ℃, the humidity is 80 to 95%, and the curing time is 20 to 40min.
4. The preparation method according to claim 1, wherein the continuous rolling is seven-surface belt rolling, and the distance between the seven-surface belt rolling rolls is 3.0 to 4.0mm, 2.5 to 2.8mm, 1.8 to 2.2mm, 1.4 to 1.7mm, 1.2 to 1.3mm, 1.05 to 1.15mm and 0.95 to 1.05mm in sequence;
the strip cutter used for cutting the strips is selected from a round cutter with the diameter of 1.0-3.0 mm, a square cutter with the diameter of 1.0-8.0 mm or an indentation cutter.
5. The preparation method of claim 1, wherein the temperature of the first steaming is more than or equal to 98 ℃, the steam pressure of a steam box is 6 to 20KPa, and the steaming time is 120 to 240s; the boiling temperature is more than or equal to 95 ℃, and the boiling time is 60 to 180s; the temperature of the second steaming is more than or equal to 98 ℃, the steam pressure of a steam box is 4 to 8KPa, and the steaming time is 30 to 50s.
6. The method for preparing the compound according to claim 1, wherein the ultra-low temperature quick freezing time is 4 to 6 hours;
the temperature of the vacuum freeze-drying partition plate is set to be 25-35 ℃, the drying time is 25h-35h, and the final temperature of product drying is 30-40 ℃.
7. The preparation method according to claim 1, wherein the moisture content of the noodles is increased from 1% to 2% to 3% to 5% after the moisture homogenization.
8. The method for preparing the facial tissues, according to claim 1, wherein the facial tissues outlet of the longitudinal rolling device is connected with the facial tissues folding device through a facial tissues conveying belt; one end of the flour belt conveying belt is arranged in the longitudinal rolling device and below the longitudinal flour pressing roller and is used for bearing the flour belt pressed by the flour pressing roller; the other end of the flour belt conveying belt is arranged in the flour belt folding device and is arranged above the bearing plate;
one end of the folding surface belt conveying belt is arranged in the surface belt folding device and is arranged below the bearing plate; the other end of the folding noodle belt conveyer belt is arranged in the transverse calendering device and is arranged at a noodle sheet inlet of the transverse noodle pressing roller;
the surface belt conveyer belt is parallel to the horizontal direction or forms a certain included angle with the horizontal direction; the folding surface belt conveyer belt is parallel to the horizontal direction or forms a certain included angle with the horizontal direction.
9. An instant fresh-pickled noodle prepared by the preparation method of any one of claims 1 to 8.
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| CN112890098B (en) * | 2021-03-08 | 2021-08-27 | 揭阳市裕昌食品机械有限公司 | Forming equipment for processing instant noodles and using method thereof |
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