CN110859276A - Formula and production method of extra-thick dry noodles - Google Patents
Formula and production method of extra-thick dry noodles Download PDFInfo
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- CN110859276A CN110859276A CN201911326523.4A CN201911326523A CN110859276A CN 110859276 A CN110859276 A CN 110859276A CN 201911326523 A CN201911326523 A CN 201911326523A CN 110859276 A CN110859276 A CN 110859276A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 124
- 238000004519 manufacturing process Methods 0.000 title description 5
- 238000009472 formulation Methods 0.000 title description 2
- 238000001035 drying Methods 0.000 claims abstract description 55
- 235000013312 flour Nutrition 0.000 claims abstract description 45
- 239000002131 composite material Substances 0.000 claims abstract description 44
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 35
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 35
- 239000010452 phosphate Substances 0.000 claims abstract description 35
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 241000209140 Triticum Species 0.000 claims abstract description 23
- 235000021307 Triticum Nutrition 0.000 claims abstract description 23
- 108010068370 Glutens Proteins 0.000 claims abstract description 22
- 235000021312 gluten Nutrition 0.000 claims abstract description 22
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 14
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 14
- 229920001592 potato starch Polymers 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 48
- 238000005096 rolling process Methods 0.000 claims description 35
- 238000003756 stirring Methods 0.000 claims description 30
- 238000005520 cutting process Methods 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 16
- 238000004898 kneading Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 14
- 238000004806 packaging method and process Methods 0.000 claims description 14
- 150000001875 compounds Chemical class 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 239000008213 purified water Substances 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 235000013527 bean curd Nutrition 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 239000007921 spray Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000000725 suspension Substances 0.000 claims description 6
- 238000009775 high-speed stirring Methods 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 abstract description 16
- 238000009835 boiling Methods 0.000 abstract description 15
- 238000010411 cooking Methods 0.000 abstract description 12
- 239000000203 mixture Substances 0.000 abstract description 4
- 238000003672 processing method Methods 0.000 abstract description 3
- 229940100445 wheat starch Drugs 0.000 abstract 1
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- 230000000052 comparative effect Effects 0.000 description 8
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- 235000013557 nattō Nutrition 0.000 description 5
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- 235000019634 flavors Nutrition 0.000 description 2
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- 238000012545 processing Methods 0.000 description 2
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- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000011844 whole wheat flour Nutrition 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
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Classifications
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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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- 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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Abstract
The invention discloses an extra-thick dry noodle and a processing method thereof, and the extra-thick dry noodle with the width of 3-5mm and the thickness of 2.0-2.5mm is prepared from high gluten wheat flour, edible starch, wheat gluten, edible salt and composite phosphate. According to the invention, based on high-gluten wheat flour, a large proportion of sweet potato starch is added, so that the noodles have a Q-elasticity mouthfeel, are boiling-resistant and do not mix soup, and meanwhile, the noodle boiling time is effectively shortened, in addition, the cooking time of general fine dried noodles is as short as about 5-10min, and the cooking time of the patent is required to be 45-50 min; the flour belt is fully cured, and the noodles are smooth, fine and free of flour spots. After the slow drying treatment for more than 15 hours at the later stage, the internal moisture of the noodles can be ensured to be uniformly dissipated, the quality problems of crisp noodles and split noodles are avoided, the noodle boiling time is short, the noodles are boiling-resistant and do not mix soup, and Q elasticity is strong; is suitable for dry mixed noodles and fried noodles, and is a distinctive noodle product.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of extra-thick dry noodles and extra-thick dry noodles prepared by the method.
Background
The noodles originate from China and have been made and eaten for more than four thousand years. The noodles are a health care food which is simple to prepare, convenient to eat and rich in nutrition, can be taken as staple food and fast food, and are accepted and loved by people in the world for a long time. The production method is that the flour of grain or bean is added with water and ground into dough, then the dough is pressed or rolled into sheet form, or the dough is made into strip (or narrow or wide, or flat or round) or small sheet form by using the means of rubbing, pulling and kneading, and finally the food is made into the invented product through the processes of boiling, stir-frying, braising and frying. With the improvement of living standard of people and the pursuit of living quality, common noodles can not meet the daily requirements of people, different people have different taste preferences, and the pursuit of good taste also puts forward higher requirements on the nutritive value of the noodles. The chewiness of the noodles is also a target pursued by people, and factors influencing the chewiness of the noodles are many, are related to factors such as the quality of flour, the fermentation of dough, the shape of the noodles and the like, and are closely related to the preparation method of the noodles.
At present, people have various food drying methods, but the food drying methods have problems that some foods are not dried uniformly, the problems of crisp strips, split strips, overlong cooking time, mixed soup, poor flavor and the like occur, and the quality and the benefit of the food are directly influenced. For example, patent document CN107821958A discloses a preparation method of special noodles for chafing dish, which is to add fermented natto, konjac starch, pea starch and the like into the chafing dish, so that although the chewy taste of the noodles can be improved, the boiling time is long, and the addition of natto can make the noodles have a certain natto odor, the natto odor cannot be eaten after the noodles are boiled in the chafing dish with rich seasonings, but the natto odor can be obviously felt without adding a large amount of seasonings when the noodles are boiled at home, so that the eating range of the noodles is limited; patent document CN106261645A discloses a whole wheat noodle processing technology, and specifically discloses that wheat is processed into whole wheat flour, and then the whole wheat flour is processed into noodles, and the prepared noodles also need to be steamed for a longer time, although soup is not turbid, the chewy taste is lost, and the flavor of the noodles is reduced. Few products sold on the market at present have the noodles which are not muddy in soup and can keep the chewy taste.
Based on the analysis, the ultra-thick dry noodles which have smooth and fine appearance, no flour spots, no crisp strips, no split strips and the like, are short in cooking time, are boiling-resistant, do not mix soup, have Q elasticity and are suitable for dry mixed noodles and fried noodles, and are urgently needed in the field.
Disclosure of Invention
In view of the above disadvantages, the invention discloses an extra thick dry noodle which has smooth and fine appearance, no spots, no crisp strips, no split strips and the like, is short in cooking time, boiling-resistant, free of soup mixing, smooth in Q elasticity and suitable for dry mixed noodles and fried noodles.
The invention is realized by the following means:
the extra-thick dry noodles are prepared from the following raw materials in parts by weight: 46-54 parts of high gluten wheat flour, 19-27 parts of sweet potato starch, 3.8-7.6 parts of vital gluten, 0.8-1.6 parts of edible salt, 0.08-0.12 part of composite phosphate and 20-26 parts of purified water.
50 parts of high-gluten wheat flour, 23 parts of sweet potato starch, 5.7 parts of vital gluten, 1.2 parts of edible salt, 0.1 part of composite phosphate and 23 parts of purified water.
A method for producing extra-thick dry noodles comprises the following steps:
(1) preparing saline water: fully mixing edible salt, composite phosphate and purified water in a salt water tank, and stirring at a high speed until the edible salt and the composite phosphate are uniformly dissolved to obtain composite phosphate water for later use;
(2) premixing: fully mixing high gluten wheat flour, sweet potato starch and wheat gluten in a vacuum dough kneading machine, and stirring at high speed until the raw materials are uniformly mixed;
(3) kneading: adding the mixed material into composite phosphate water under the condition of high-speed operation, adding the composite phosphate water into the mixed material through a spray pipeline, firstly stirring at high speed, and then stirring at low speed until the dough is in a bean curd residue shape;
(4) composite rolling: the dough enters a compound machine to be rolled into dough sheets with the thickness of 20-25mm, and then the dough sheets are compounded together and are rolled into dough belts with the thickness of 15-20mm through three rollers;
(5) curing: the dough sheet is cured in a curing machine until the dough sheet is uniform and consistent, and has no speckles and dry powder;
(6) secondary rolling: pressing the cured flour belt into a flour belt with uniform thickness, smoothness and fineness after secondary rolling and 5-pass roller rolling, wherein the thickness of the flour belt reaches 2-2.5 mm;
(7) slitting: cutting the noodle strip into uniform and consistent elliptical noodles;
(8) and (3) low-temperature drying: placing the noodles into a drying room to be dried in a reciprocating type suspension way through all the zones of the drying room in sequence;
(9) cutting and packaging: cutting noodles according to product requirements, packaging, detecting and warehousing to obtain the extra-thick dry noodles.
Further, the high-speed stirring time in the step (2) is 5-8 min.
Further, the high-speed stirring time in the step (3) is 2-3 min.
Further, the high-speed stirring time in the step (4) is 8-10min, and the low-speed stirring time is 5-6 min.
Further, the composite rolling speed in the step (5) is 15-18 Hz.
Further, the curing time in the step (6) is 45-50min, the temperature of a curing machine is 30-35 ℃, and the humidity is 70-80%.
Further, the total length of the drying room in the step (9) is 500-.
Furthermore, the temperature of the zone 1 is 29-30 ℃ and the humidity is 85-90%; the temperature of the 2 area is required to be 40-42 ℃, and the humidity is 78-82%; the temperature of the 3 area is required to be 35-36 ℃, and the humidity is 65-70%; the temperature of the zone 4 is required to be 28-30 ℃, and the humidity is required to be 50-55%.
Further, the operation speed of the drying room in the step (9) is 15-18Hz, and the drying time is 15-15.5 h.
The invention has the beneficial effects that:
1. the formula is as follows: on the basis of high-gluten wheat flour, high-proportion sweet potato starch is added, so that the noodles can have a Q-elasticity mouthfeel, are boiling-resistant and do not mix soup, and the boiling time of the noodles is obviously shortened.
2. The curing time of the common fine dried noodles is as short as about 5-10min, and the curing time of the patent is required to be 45-50 min; the flour belt is fully cured, and the noodles are smooth, fine and free of flour spots; in addition, slow drying is adopted, the drying time is as high as 15.0-15.5h, the moisture in the noodles can be uniformly dissipated, and the quality problems of crisp noodles and split noodles are avoided.
3. The extra-thick dry noodles prepared by the invention are mainly suitable for dry mixed noodles and fried noodles, are distinctive flour products and can form industrialized batch production.
Detailed Description
Example 1
Extra-thick dry noodles
(1) Preparing saline water: fully mixing 1.2 parts of edible salt, 0.1 part of composite phosphate and 23 parts of purified water in a salt water tank, and stirring at a high speed until the edible salt and the composite phosphate are uniformly dissolved to obtain composite phosphate water for later use;
(2) premixing: fully mixing 50 parts of high gluten wheat flour, 23 parts of sweet potato starch and 5.7 parts of wheat gluten in a vacuum dough kneading machine, and stirring at high speed for 2-3min until the raw materials are uniformly mixed;
(3) kneading: adding the mixed composite phosphate water into the mixed material through a spray pipeline under the condition of high-speed operation of the mixed material, firstly stirring at high speed for 9min, and then stirring at low speed for 5-6min until the dough is in the shape of bean curd residue;
(4) composite rolling: the dough enters a compound machine to be rolled into 22mm dough sheets and then compounded together, the compound rolling speed is 16.5Hz, and the dough sheets are rolled into 17mm dough belts by three rollers;
(5) curing: aging the dough skin in an aging machine until the dough belt is uniform and consistent, and the dough belt has no speckles and dry powder, wherein the aging time is 48min, the temperature of the aging machine is 32 ℃, and the humidity is 75%;
(6) secondary rolling: pressing the cured flour belt into a flour belt with uniform thickness, smoothness and fineness after secondary rolling and 5-pass rolling, wherein the thickness of the flour belt reaches 2.2 mm;
(7) slitting: cutting the noodle strip into uniform and consistent elliptical noodles;
(8) and (3) low-temperature drying: putting the noodles into a drying room to be dried in a reciprocating type suspension way through all the zones of the drying room in sequence, wherein the total length of the drying room is 550 m, and the drying room is divided into four drying zones from an inlet to an outlet in sequence, wherein the zone 1 is arranged in 2 rows, the zone 2 is arranged in 3 rows, the zone 3 is arranged in 3 rows, and the zone 4 is arranged in 2 rows in sequence; the temperature of the 1 region is 29.5 ℃ and the humidity is 88%; the temperature of the 2 area is required to be 41 ℃ and the humidity is 80 percent; the temperature of the 3 area is required to be 35.5 ℃, and the humidity is 68 percent; the temperature of the zone 4 is 29 ℃, and the humidity is 52%; the operation speed of the drying room is 16.5Hz, and the drying time is 15.2 h;
(9) cutting and packaging: cutting noodles according to product requirements, packaging, detecting and warehousing to obtain the extra-thick dry noodles.
Example 2
Extra-thick dry noodles
(1) Preparing saline water: fully mixing 0.8 part of edible salt, 0.08 part of composite phosphate and 20 parts of purified water in a salt water tank, and stirring at a high speed until the edible salt and the composite phosphate are uniformly dissolved to obtain composite phosphate water for later use;
(2) premixing: mixing high gluten wheat flour 46 parts, sweet potato starch 19 parts and wheat gluten 3.8 parts in a vacuum dough kneading machine, and stirring at high speed for 2min until the raw materials are uniformly mixed;
(3) kneading: adding the mixed composite phosphate water into the mixed material through a spray pipeline under the condition of high-speed operation of the mixed material, firstly stirring at high speed for 8min, and then stirring at low speed for 5min until the dough is in a bean curd residue shape;
(4) composite rolling: the dough enters a compound machine to be rolled into a dough sheet with the thickness of 20mm and then is compounded together, the compound rolling speed is 15Hz, and the dough sheet is rolled into a dough belt with the thickness of 15mm by three rollers;
(5) curing: aging the dough skin in an aging machine until the dough belt is uniform and consistent, and the dough belt has no speckles and dry powder, wherein the aging time is 45min, the temperature of the aging machine is 30 ℃, and the humidity is 70%;
(6) secondary rolling: pressing the cured flour belt into a flour belt with uniform thickness, smoothness and fineness after secondary rolling and 5-pass rolling, wherein the thickness of the flour belt reaches 2 mm;
(7) slitting: cutting the noodle strip into uniform and consistent elliptical noodles;
(8) and (3) low-temperature drying: putting the noodles into a drying room to be dried in a reciprocating type suspension way through all the zones of the drying room in sequence, wherein the total length of the drying room is 550 m, and the drying room is divided into four drying zones from an inlet to an outlet in sequence, wherein the zone 1 is arranged in 2 rows, the zone 2 is arranged in 3 rows, the zone 3 is arranged in 3 rows, and the zone 4 is arranged in 2 rows in sequence; the temperature of the 1 region is 29 ℃ and the humidity is 85 percent; the temperature of the 2 area is required to be 40 ℃ and the humidity is 78 percent; the temperature of the 3 area is required to be 35-36 ℃, and the humidity is 65%; the temperature of the zone 4 is required to be 28 ℃, and the humidity is required to be 50%; the operation speed of the drying room is 15Hz, and the drying time is 15 h;
(9) cutting and packaging: cutting noodles according to product requirements, packaging, detecting and warehousing to obtain the extra-thick dry noodles.
Example 3
Extra-thick dry noodles
The preparation process and the formula are the same as those of the example 1, except that the use of sweet potato starch is eliminated
(1) Preparing saline water: fully mixing 1.6 parts of edible salt, 0.12 part of composite phosphate and 26 parts of purified water in a salt water tank, and stirring at a high speed until the edible salt and the composite phosphate are uniformly dissolved to obtain composite phosphate water for later use;
(2) premixing: fully mixing 54 parts of high gluten wheat flour and 7.6 parts of wheat gluten in a vacuum dough kneading machine, and stirring at a high speed for 3min until the raw materials are uniformly mixed;
(3) kneading: adding the mixed composite phosphate water into the mixed material through a spray pipeline under the condition of high-speed operation of the mixed material, firstly stirring at high speed for 10min, and then stirring at low speed for 6min until the dough is in a bean curd residue shape;
(4) composite rolling: the dough enters a compound machine to be rolled into a dough sheet with the thickness of 25mm and then is compounded together, the compound rolling speed is 18Hz, and the dough sheet is rolled into a dough belt with the thickness of 20mm by three rollers;
(5) curing: aging the dough skin in an aging machine until the dough belt is uniform and consistent, and the dough belt has no mottle and no dry powder, wherein the aging time is 50min, the temperature of the aging machine is 35 ℃, and the humidity is 80%;
(6) secondary rolling: pressing the cured flour belt into a flour belt with uniform thickness, smoothness and fineness after secondary rolling and 5-pass rolling, wherein the thickness of the flour belt reaches 2.5 mm;
(7) slitting: cutting the noodle strip into uniform and consistent elliptical noodles;
(8) and (3) low-temperature drying: putting the noodles into a drying room to be dried in a reciprocating type suspension way through all the zones of the drying room in sequence, wherein the total length of the drying room is 550 m, and the drying room is divided into four drying zones from an inlet to an outlet in sequence, wherein the zone 1 is arranged in 2 rows, the zone 2 is arranged in 3 rows, the zone 3 is arranged in 3 rows, and the zone 4 is arranged in 2 rows in sequence; the temperature of the 1 region is required to be 30 ℃ and the humidity is required to be 90 percent; the temperature of the 2 area is required to be 42 ℃ and the humidity is required to be 82 percent; the temperature of the 3 area is required to be 36 ℃ and the humidity is 70 percent; the temperature of the zone 4 is required to be 30 ℃, and the humidity is required to be 55%; the operation speed of the drying room is 18Hz, and the drying time is 15.5 h;
(9) cutting and packaging: cutting noodles according to product requirements, packaging, detecting and warehousing to obtain the extra-thick dry noodles.
Comparative example 1
Extra-thick dry noodles
The formula and the process are the same as those in example 1, except that the use of the sweet potato powder is eliminated
(1) Preparing saline water: fully mixing 1.6 parts of edible salt, 0.12 part of composite phosphate and 26 parts of purified water in a salt water tank, and stirring at a high speed until the edible salt and the composite phosphate are uniformly dissolved to obtain composite phosphate water for later use;
(2) premixing: fully mixing 50 parts of high gluten wheat flour and 7.5 parts of wheat gluten in a vacuum dough kneading machine, and stirring at high speed for 2-3min until the raw materials are uniformly mixed;
(3) kneading: adding the mixed composite phosphate water into the mixed material through a spray pipeline under the condition of high-speed operation of the mixed material, firstly stirring at high speed for 9min, and then stirring at low speed for 5-6min until the dough is in the shape of bean curd residue;
(4) composite rolling: the dough enters a compound machine to be rolled into 22mm dough sheets and then compounded together, the compound rolling speed is 16.5Hz, and the dough sheets are rolled into 17mm dough belts by three rollers;
(5) curing: aging the dough skin in an aging machine until the dough belt is uniform and consistent, and the dough belt has no speckles and dry powder, wherein the aging time is 48min, the temperature of the aging machine is 32 ℃, and the humidity is 75%;
(6) secondary rolling: pressing the cured flour belt into a flour belt with uniform thickness, smoothness and fineness after secondary rolling and 5-pass rolling, wherein the thickness of the flour belt reaches 2.2 mm;
(7) slitting: cutting the noodle strip into uniform and consistent elliptical noodles;
(8) and (3) low-temperature drying: putting the noodles into a drying room to be dried in a reciprocating type suspension way through all the zones of the drying room in sequence, wherein the total length of the drying room is 550 m, and the drying room is divided into four drying zones from an inlet to an outlet in sequence, wherein the zone 1 is arranged in 2 rows, the zone 2 is arranged in 3 rows, the zone 3 is arranged in 3 rows, and the zone 4 is arranged in 2 rows in sequence; the temperature of the 1 region is 29.5 ℃ and the humidity is 88%; the temperature of the 2 area is required to be 41 ℃ and the humidity is 80 percent; the temperature of the 3 area is required to be 35.5 ℃, and the humidity is 68 percent; the temperature of the zone 4 is 29 ℃, and the humidity is 52%; the operation speed of the drying room is 16.5Hz, and the drying time is 15.2 h;
(9) cutting and packaging: cutting noodles according to product requirements, packaging, detecting and warehousing to obtain the extra-thick dry noodles.
Comparative example 2
Extra-thick dry noodles
The formula and the process are the same as those of the embodiment 1, but the low-temperature drying is changed into the traditional method
(1) Preparing saline water: fully mixing 1.2 parts of edible salt, 0.1 part of composite phosphate and 23 parts of purified water in a salt water tank, and stirring at a high speed until the edible salt and the composite phosphate are uniformly dissolved to obtain composite phosphate water for later use;
(2) premixing: fully mixing 50 parts of high gluten wheat flour, 23 parts of sweet potato starch and 5.7 parts of wheat gluten in a vacuum dough kneading machine, and stirring at high speed for 2-3min until the raw materials are uniformly mixed;
(3) kneading: adding the mixed composite phosphate water into the mixed material through a spray pipeline under the condition of high-speed operation of the mixed material, firstly stirring at high speed for 9min, and then stirring at low speed for 5-6min until the dough is in the shape of bean curd residue;
(4) composite rolling: the dough enters a compound machine to be rolled into 22mm dough sheets and then compounded together, the compound rolling speed is 16.5Hz, and the dough sheets are rolled into 17mm dough belts by three rollers;
(5) curing: aging the dough skin in an aging machine until the dough belt is uniform and consistent, and the dough belt has no speckles and dry powder, wherein the aging time is 48min, the temperature of the aging machine is 32 ℃, and the humidity is 75%;
(6) secondary rolling: pressing the cured flour belt into a flour belt with uniform thickness, smoothness and fineness after secondary rolling and 5-pass rolling, wherein the thickness of the flour belt reaches 2.2 mm;
(7) slitting: cutting the noodle strip into uniform and consistent elliptical noodles;
(8) and (3) low-temperature drying: placing the noodles into a drying room, and drying at 60-70 deg.C until the water content is 12%;
(9) cutting and packaging: cutting noodles according to product requirements, packaging, detecting and warehousing to obtain the extra-thick dry noodles.
Test example 1
The noodles of example 1 and comparative examples 1 to 2 were subjected to the performance measurement
40 subjects of 18 to 65 years old were randomly selected, boiled for 2min for the noodles of example 1 and comparative examples 1 to 2, subjected to sensory evaluation, and rinsed with mineral water before sensory evaluation for each group of noodles.
The broken bar rate measuring mode is specifically as follows: taking 40 noodles from each component, putting into boiling water, boiling for 2min, lightly picking out with bamboo chopsticks, and calculating the noodle breakage rate (%) = root/40 × 100% of broken noodles.
The cooking loss rate determination mode specifically comprises the following steps: and (3) placing the noodle soup after the noodle boiling according to the measured breaking rate to room temperature, pouring the noodle soup into a 500ml volumetric flask, washing the noodle soup with distilled water for several times, transferring the washed noodle soup into the volumetric flask together, fixing the volume to 500ml, and uniformly mixing. 200ml of flour soup is measured and put into a 250ml beaker, and after most of the flour soup is evaporated by heating on an electric furnace, the beaker is put into a 105 ℃ oven to be dried to constant weight.
Cooking loss (%) = 2.5M/[ G × (1-W) ] × 100%;
in the formula: m is the mass (g) of dry matter in 200ml of noodle soup; g is the mass (G) of the noodles before cooking; w is the moisture content (%) of the noodle before cooking.
Taking a certain amount of the noodles in the example 1 and the comparative examples 1-2, putting the noodles into a pot filled with 500ml of boiling water, boiling for 4min, immediately taking out the noodles, soaking the noodles in cold water for 30s, draining the noodles in a water-leaking mesh container, then sucking the moisture on the surfaces of the noodles by using filter paper, and wrapping the noodles to be tested by using a preservative film.
Specific results are shown in Table 1
TABLE 1 determination of the Properties of the various groups of very Thick dry surfaces
As can be seen from the results in Table 1, the properties of example 1 are significantly better than those of comparative examples 1 and 2, wherein the crisps and splits are significantly increased when the slow oven-drying of the present invention is cancelled, and meanwhile, the noodles have long cooking time, poor taste and even burnt pot. While comparative example 1, which eliminates the use of sweet potato flour, each performance is slightly better than that of example 1, but is also slightly better than that of comparative example 2. Therefore, only the extra-thick dry noodles prepared by the processing method and the formula can obviously improve the cooking and eating quality of the noodles, the prepared noodles have chewy mouthfeel, do not have muddy soup, have short cooking time, do not have crisp and split noodles, and have good market competitiveness and production benefit.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. The extra-thick dry noodles are characterized by being prepared from the following raw materials in parts by weight:
46-54 parts of high gluten wheat flour, 19-27 parts of sweet potato starch, 3.8-7.6 parts of vital gluten, 0.8-1.6 parts of edible salt, 0.08-0.12 part of composite phosphate and 20-26 parts of purified water.
2. The extra-thick dry noodles are characterized by being prepared from the following raw materials in parts by weight:
50 parts of high-gluten wheat flour, 23 parts of sweet potato starch, 5.7 parts of vital gluten, 1.2 parts of edible salt, 0.1 part of composite phosphate and 23 parts of purified water.
3. A method of producing extra thick dry noodles according to claim 1 or 2, characterized in that the method comprises the steps of:
(1) preparing saline water: fully mixing edible salt, composite phosphate and purified water in a salt water tank, and stirring at a high speed until the edible salt and the composite phosphate are uniformly dissolved to obtain composite phosphate water for later use;
(2) premixing: fully mixing high gluten wheat flour, sweet potato starch and wheat gluten in a vacuum dough kneading machine, and stirring at high speed until the raw materials are uniformly mixed;
(3) kneading: adding the mixed material into composite phosphate water under the condition of high-speed operation, adding the composite phosphate water into the mixed material through a spray pipeline, firstly stirring at high speed, and then stirring at low speed until the dough is in a bean curd residue shape;
(4) composite rolling: the dough enters a compound machine to be rolled into dough sheets with the thickness of 20-25mm, and then the dough sheets are compounded together and are rolled into dough belts with the thickness of 15-20mm through three rollers;
(5) curing: the dough sheet is cured in a curing machine until the dough sheet is uniform and consistent, and has no speckles and dry powder;
(6) secondary rolling: pressing the cured flour belt into a flour belt with uniform thickness, smoothness and fineness after secondary rolling and 5-pass roller rolling, wherein the thickness of the flour belt reaches 2-2.5 mm;
(7) slitting: cutting the noodle strip into uniform and consistent elliptical noodles;
(8) and (3) low-temperature drying: placing the noodles into a drying room to be dried in a reciprocating type suspension way through all the zones of the drying room in sequence;
(9) cutting and packaging: cutting noodles according to product requirements, packaging, detecting and warehousing to obtain the extra-thick dry noodles.
4. The method according to claim 3, wherein the high-speed stirring time in the step (2) is 2 to 3 min.
5. The method according to claim 3, wherein the high-speed stirring time in the step (3) is 8 to 10min, and the low-speed stirring time is 5 to 6 min.
6. The method according to claim 3, wherein the composite rolling speed in the step (4) is 15-18 Hz.
7. The preparation method according to claim 3, wherein the curing time in the step (5) is 45-50min, the temperature of the curing machine is 30-35 ℃, and the humidity is 70-80%.
8. The preparation method as claimed in claim 3, wherein the total length of the drying chamber in step (8) is 500-550 m, and the drying chamber is sequentially divided into four drying zones from the inlet to the outlet, wherein 1 zone 2 row, 2 zone 3 row, 3 zone 3 row and 4 zone 2 row are sequentially arranged.
9. The method of claim 8, wherein the zone 1 requires a temperature of 29-30 ℃ and a humidity of 85-90%; the temperature of the 2 area is required to be 40-42 ℃, and the humidity is 78-82%; the temperature of the 3 area is required to be 35-36 ℃, and the humidity is 65-70%; the temperature of the zone 4 is required to be 28-30 ℃, and the humidity is required to be 50-55%.
10. The preparation method according to claim 3, wherein the drying room in the step (8) is operated at a speed of 15-18Hz and a drying time of 15-15.5 h.
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