CN110870531A - Instant noodles and preparation method thereof - Google Patents
Instant noodles and preparation method thereof Download PDFInfo
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- CN110870531A CN110870531A CN201810993093.0A CN201810993093A CN110870531A CN 110870531 A CN110870531 A CN 110870531A CN 201810993093 A CN201810993093 A CN 201810993093A CN 110870531 A CN110870531 A CN 110870531A
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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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- 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
Abstract
The invention provides instant noodles. The main raw material of the instant noodles provided by the invention is special high-quality wheat flour, the wheat flour is matched with not less than 50% of Australian imported wheat and high-quality wheat in domestic Huang-Huai regions, so that the flour has the stability time of not less than 5 minutes, the gelatinization is increased, the noodles are chewy when being eaten, and the soup is not mixed. The invention also provides a preparation method of the quick-cooked noodles, the noodles are obtained by adopting a unique formula and matching with specific dough kneading, dough pressing, forming and wave making and cooking processes, the noodles can be quickly cooked in boiled water for about 30-60 seconds, and the noodles are fished out after being cooked and placed for a period of time (30 minutes) without lump, soup and good taste and toughness.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to quick-cooked noodles and a preparation method thereof.
Background
Mainstream noodles in the market now, including fresh noodles, vermicelli, half-dry noodle etc. generally boil needs 3 ~ 5 minutes, some even need boil 20 minutes, and the noodle after boiling must eat as early as possible, otherwise the noodle is placed and will become a heap after a period of time, and the noodle does not have the sting, and the palatability worsens. Moreover, the noodle surface of the product has raw flour, and starch granules in the raw flour can swell by absorbing water when being boiled and dissolve in the boiled noodle water to cause mixed soup.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a quick-cooking noodle and a preparation method thereof, wherein the noodle is free from lumping, adhesion and chewy taste after being placed for 40 minutes, and the noodle cooking water is not easy to mix with soup.
The invention provides quick-cooked noodles, which are prepared from the following raw materials in parts by mass:
100 parts by mass of wheat flour, wherein the wheat flour comprises Australian imported wheat and high-quality wheat produced in Huanghuai region, and the content of the Australian imported wheat in the wheat flour is more than or equal to 50%;
20-40 parts by mass of starch;
5-15 parts by mass of wheat gluten;
0.2 to 1 mass of a thickener;
0.2-2 parts by mass of dietary alkali;
1-3 parts by mass of table salt;
0.1 to 0.5 parts by mass of an acidity regulator;
28 to 40 parts by mass of water.
Preferably, the stabilization time of the wheat flour is more than or equal to 5 min.
Preferably, the starch is selected from one or more of corn starch, tapioca starch and wheat starch;
the thickening agent is selected from one or more of pectin, carrageenan, guar gum, xanthan gum and sodium carboxymethyl cellulose;
the acidity regulator is selected from one or more of phosphate, sodium bicarbonate, sodium lactate and potassium carbonate.
The preparation method of the instant noodles provided by the invention comprises the following steps:
A) mixing 28-40 parts by mass of water with 0.2-1 part by mass of a thickening agent, 0.2-2 parts by mass of edible alkali, 1-3 parts by mass of salt and 0.1-0.5 part by mass of an acidity regulator to obtain brine;
mixing 100 parts by mass of wheat flour, 20-40 parts by mass of starch and 5-15 parts by mass of wheat gluten, adding the mixture into the saline water, and kneading the mixture to obtain dough;
B) standing and curing the dough to obtain cured dough;
C) performing a damask weaving and calendering process on the cured dough to obtain a flour belt, and continuously calendering the flour belt to obtain a dough sheet;
D) the dough sheet is cut into strips and then enters a noodle forming mechanism to be subjected to wave making, and straight strips of large-wave noodles are obtained;
noodle forming mechanism includes the face comb, the face comb includes: the noodle comb comprises a plurality of noodle comb teeth (1) for combing noodles, wherein the noodle comb teeth (1) are connected with a comb body (3); the face comb teeth (1) comprise two face comb single teeth (1A) which are positioned in the same plane and are adjacent, at least two face comb teeth (1) are respectively positioned in different planes, the tail ends of the face comb teeth (1) positioned in different planes are positioned on different straight lines, and the face comb teeth (1) positioned in different planes are arranged at intervals along the length direction of the comb body (3);
E) cooking the straight large-wave noodles in saturated steam to ensure that the gelatinization degree of the obtained noodles is more than 90 percent to obtain cooked noodles;
F) quantitatively cutting the cooked noodles to obtain instant noodles.
Preferably, the time for mixing and kneading is 10-25 min;
the temperature of the standing curing is 15-25 ℃, the humidity is 40% -80%, and the time of the standing curing is 15-30 minutes.
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 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.
Preferably, the continuous rolling is performed by 3-10 rolling rolls, and the thickness of the continuous dough sheet is 0.5-3.0 mm.
Preferably, the diameter of the arc formed by the straight strip of the large-wave noodles is 10-30 cm.
Preferably, the noodle knife used for slitting is selected from a round knife with a size of 1.0mm, 1.25mm, 1.35mm, 1.5mm, 1.65mm, 1.85mm, 2.0mm, 2.25mm, 2.5mm, 2.8mm, 3.0mm or 3.5mm, or a square knife with a size of 1.0mm, 1.25mm, 1.35mm, 1.5mm, 1.65mm, 1.85mm, 2.0mm, 2.25mm, 2.5mm, 2.8mm, 3.0mm or 3.5mm, or an indentation knife with a size of 3.0mm, 3.5mm, 4.0mm, 5.0mm, 6.0mm, 7.0mm or 8.0mm, or a cross-shaped noodle knife with a size of 2.0mm, 3.0mm, 3.5mm, 4.0mm, or a cross-shaped noodle knife with a size of 5.0mm, 6.0mm, 7.0mm or 8.0 mm.
Preferably, the cooking is performed by using a humidifying device, the cooking time is 1-5 min, the box temperature of the humidifying device is more than 98 ℃ in the cooking process, and the steam pressure of the saturated steam is 0.05-0.5 MPa.
Compared with the prior art, the invention provides quick-cooking noodles, which are prepared from the following raw materials in parts by mass: 100 parts by mass of wheat flour, wherein the wheat flour comprises Australian imported wheat and high-quality wheat produced in Huanghuai region, and the content of the Australian imported wheat in the wheat flour is more than or equal to 50%; 20-40 parts by mass of starch; 5-15 parts by mass of wheat gluten; 0.2 to 1 mass of a thickener; 0.2-2 parts by mass of dietary alkali; 1-3 parts by mass of table salt; 0.1 to 0.5 parts by mass of an acidity regulator; 28 to 40 parts by mass of water. The main raw material of the instant noodles provided by the invention is special high-quality wheat flour, the wheat flour is matched with not less than 50% of Australian imported wheat and high-quality wheat in domestic Huang-Huai regions, so that the flour has the stability time of not less than 5 minutes, the gelatinization is increased, the noodles are chewy when being eaten, and the soup is not mixed. The invention also provides a preparation method of the quick-cooked noodles, the noodles are obtained by adopting a unique formula and matching with specific dough kneading, dough pressing, forming and wave making and cooking processes, the noodles can be quickly cooked in boiled water for about 30-60 seconds, and the noodles are fished out after being cooked and placed for a period of time (30 minutes) without lump, soup and good taste and toughness.
Drawings
FIG. 1 is a cross-sectional view taken along line A-A of a slush fabric calender provided in accordance with the present invention;
FIG. 2 is a sectional view of the silk calender in the direction B-B;
FIG. 3 is a schematic structural view of a face comb according to an embodiment of the present invention;
FIG. 4 is a schematic view of the structure of the face teeth of the face comb shown in FIG. 3;
FIG. 5 is a schematic structural diagram of an embodiment of a facet separator provided by the present invention;
fig. 6 is a schematic structural view of a noodle forming mechanism according to an embodiment of the present invention.
Detailed Description
The invention provides quick-cooked noodles, which are prepared from the following raw materials in parts by mass:
100 parts by mass of wheat flour, wherein the wheat flour comprises Australian imported wheat and high-quality wheat produced in Huang-Huai region, and the content of the imported wheat in the wheat flour is more than or equal to 50%;
20-40 parts by mass of starch;
5-15 parts by mass of wheat gluten;
0.2 to 1 mass of a thickener;
0.2-2 parts by mass of dietary alkali;
1-3 parts by mass of table salt;
0.1 to 0.5 parts by mass of an acidity regulator;
28 to 40 parts by mass of water.
The instant noodles provided by the invention take wheat flour as a main raw material, in the invention, the wheat flour comprises Australian imported wheat and high-quality wheat produced in Huanghuai region, and the content of the Australian imported wheat in the wheat flour is more than or equal to 50%. According to the invention, Australian imported wheat is selected and matched with high-quality wheat produced in Huang-Huai region, wherein the high-quality wheat produced in Huang-Huai region is selected from high-quality wheat with varieties of Gao-you 503, Shandong Ninong 15, Jinan 17, Yu wheat 47, Yu wheat 35 and Yu wheat 34. The wheat flour has a stability time of 5min or more, preferably 15 min or more, and has improved adhesiveness during gelatinization, and the noodle is chewy and has no soup.
The preparation raw material of the instant noodles provided by the invention further comprises 20-40 parts by mass of starch based on 100 parts by mass of wheat flour, preferably 25-35 parts by mass, and more preferably 28-32 parts by mass. The starch is selected from one or more of corn starch, cassava starch and wheat starch;
the raw material for preparing the instant noodles further comprises 5-15 parts by mass of wheat gluten based on 100 parts by mass of wheat flour, preferably 7-13 parts by mass, and more preferably 9-11 parts by mass.
The raw material for preparing the instant noodles further comprises 0.2-1 mass of a thickening agent based on 100 mass parts of wheat flour, preferably 0.4-0.8 mass part, and more preferably 0.5-0.7 mass part. The thickening agent is selected from one or more of pectin, carrageenan, guar gum, xanthan gum and sodium carboxymethyl cellulose;
the raw material for preparing the instant noodles further comprises 0.2-2 parts by mass of dietary alkali based on 100 parts by mass of wheat flour, preferably 0.6-1.6 parts by mass, and more preferably 0.9-1.2 parts by mass.
The raw material for preparing the instant noodles provided by the invention further comprises 1-3 parts by mass of salt based on 100 parts by mass of wheat flour, preferably 1.5-2.5 parts by mass, and more preferably 1.8-2.2 parts by mass.
The raw material for preparing the instant noodles further comprises 0.1-0.5 part by mass of an acidity regulator based on 100 parts by mass of wheat flour, preferably 0.2-0.4 part by mass, and more preferably 0.25-0.35 part by mass. Wherein the acidity regulator is selected from one or more of phosphate, sodium bicarbonate, sodium lactate and potassium carbonate.
The raw material for preparing the instant noodles further comprises 28-40 parts by mass of water, preferably 30-38 parts by mass, more preferably 32-36 parts by mass based on 100 parts by mass of wheat flour, wherein the water is drinking water.
The invention also provides a preparation method of the instant noodles, which is characterized by comprising the following steps:
A) mixing 28-40 parts by mass of water with 0.2-1 part by mass of a thickening agent, 0.2-2 parts by mass of edible alkali, 1-3 parts by mass of salt and 0.1-0.5 part by mass of an acidity regulator to obtain brine;
mixing 100 parts by mass of wheat flour, 20-40 parts by mass of starch and 5-15 parts by mass of wheat gluten, adding the mixture into the saline water, and kneading the mixture to obtain dough;
B) standing and curing the dough to obtain cured dough;
C) performing a damask weaving and calendering process on the cured dough to obtain a flour belt, and continuously calendering the flour belt to obtain a dough sheet;
D) the dough sheet is cut into strips and then enters a noodle forming mechanism to be subjected to wave making, and straight strips of large-wave noodles are obtained;
noodle forming mechanism includes the face comb, the face comb includes: the noodle comb comprises a plurality of noodle comb teeth (1) for combing noodles, wherein the noodle comb teeth (1) are connected with a comb body (3); the face comb teeth (1) comprise two face comb single teeth (1A) which are positioned in the same plane and are adjacent, at least two face comb teeth (1) are respectively positioned in different planes, the tail ends of the face comb teeth (1) positioned in different planes are positioned on different straight lines, and the face comb teeth (1) positioned in different planes are arranged at intervals along the length direction of the comb body (3);
E) cooking the straight large-wave noodles in saturated steam to ensure that the gelatinization degree of the obtained noodles is more than 90 percent to obtain cooked noodles;
F) quantitatively cutting the cooked noodles to obtain instant noodles.
Firstly, mixing 28-40 parts by mass of water with 0.2-1 part by mass of a thickening agent, 0.2-2 parts by mass of edible alkali, 1-3 parts by mass of salt and 0.1-0.5 part by mass of an acidity regulator to obtain brine; wherein the mixing time is 20-120 min;
mixing 100 parts by mass of wheat flour, 20-40 parts by mass of starch and 5-15 parts by mass of wheat gluten to obtain mixed powder, wherein the mixing time is 1-10 min.
And then, adding the saline water into the mixed powder, and mixing and kneading for 10-25 min.
After dough is obtained, standing and curing the dough to obtain the cured dough.
Wherein the temperature of the standing curing is 15-25 ℃, the humidity is 40-80%, and the time of the standing curing is 15-30 minutes.
Then, performing a damask weaving and calendering process on the cured dough to obtain a flour belt, and continuously calendering the flour belt to obtain a dough sheet;
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, 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 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 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. 1 and 2, fig. 1 is a sectional view taken along the line a-a of a slush tissue calender provided by the present invention; fig. 2 is a sectional view of the silk fabric calender in the direction of B-B. In FIG. 1, 1 and 2 are longitudinal dough pressing rollers, 3 is a dough belt conveyer belt, and 4 is a swingable bearing plate; in fig. 2, 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.
The invention adopts the silk weaving and calendering technology to roll the dough after extrusion kneading, adopts the traditional unidirectional tape calendering technology to fold the dough into the longitudinal and transverse bidirectional tape calendering, adopts the longitudinal and transverse bidirectional tape calendering technology to ensure that the gluten network structure in the dough is more uniform and compact, and the starch particles are more uniformly distributed in the gluten network structure, thereby improving the viscoelasticity and extensibility of the dough.
And continuously rolling the dough belt to obtain a dough sheet, wherein the continuous rolling is performed by 3-10 rolling rollers, and the thickness of the dough sheet obtained after the continuous rolling is 0.5-3.0 mm.
In some embodiments of the invention, the continuous calendering is calendering of the dough strip through 9 successive dough strips. The proper calendering ratio and the thickness of the dough sheet finally fed into the dough knife are determined according to different types of the selected dough knives. .
Then, the dough sheet is cut into strips to obtain the noodles. The noodle cutter used for cutting the noodles is selected from a round cutter with the size of 1.0mm, 1.25mm, 1.35mm, 1.5mm, 1.65mm, 1.85mm, 2.0mm, 2.25mm, 2.5mm, 2.8mm, 3.0mm or 3.5mm, or a square cutter with the size of 1.0mm, 1.25mm, 1.35mm, 1.5mm, 1.65mm, 1.85mm, 2.0mm, 2.25mm, 2.5mm, 2.8mm, 3.0mm or 3.5mm, or an indentation cutter with the size of 3.0mm, 3.5mm, 4.0mm, 5.0mm, 6.0mm, 7.0mm or 8.0mm, or a cross-shaped noodle cutter with the size of 2.0mm, 3.0mm, 3.5mm or 4.0mm, or a cross-shaped noodle cutter with the size of 5.0mm, 6.0mm, 7.0mm, 0mm or 10.0 mm.
The circular knife, the square knife and the knife-cut noodle knife are well-known noodle knives in the field and technical personnel, and are not described herein.
The cross-shaped dough knife is described in application No. 201721026731.9, entitled "a cross-shaped dough knife," which is incorporated by reference herein in its entirety.
The indentation knife forms indentations on the surfaces of the noodles to form the noodles with the indentations, and the specific structure of the noodles with the indentations is disclosed in the patent application with the application number of '201010170568. X' and the name of 'instant noodles with indentations', the entire contents of which are incorporated in the application by reference.
In the invention, the cross-shaped noodle knife and the indentation knife are preferably adopted, the noodle knife enables the noodle to be subjected to special extrusion, the gluten network density is high, the palatability of the noodle prepared by the noodle knife is better than that of the existing wide noodle knife, and the noodle is guaranteed not to lump and to be more resistant to soaking after being boiled for 40 minutes.
Then the obtained noodles enter a noodle forming mechanism for wave making to obtain straight large-wave noodles;
noodle forming mechanism includes the face comb, wherein, the face comb includes: the noodle comb comprises a plurality of noodle comb teeth (1) for combing noodles, wherein the noodle comb teeth (1) are connected with a comb body (3); the face comb teeth (1) comprise two face comb single teeth (1A) which are positioned in the same plane and are adjacent, at least two face comb teeth (1) are respectively positioned in different planes, the tail ends of the face comb teeth (1) positioned in different planes are positioned on different straight lines, and the face comb teeth (1) positioned in different planes are arranged at intervals along the length direction of the comb body (3);
referring to fig. 3 to 6, fig. 3 is a schematic structural diagram of a face comb according to an embodiment of the present invention; FIG. 4 is a schematic view of the structure of the face teeth of the face comb shown in FIG. 3; FIG. 5 is a schematic structural diagram of an embodiment of a facet separator provided by the present invention; fig. 6 is a schematic structural view of a noodle forming mechanism according to an embodiment of the present invention.
The invention provides a noodle comb, which comprises noodle comb teeth 1 for combing noodles, wherein at least two surface comb teeth 1 are respectively positioned in different planes, and one surface comb tooth 1 comprises two adjacent surface comb single teeth 1A positioned in the same plane, wherein the planes can be mutually parallel planes or planes which are not mutually parallel. The face comb teeth 1 are connected with the comb body 3, and the connection can be detachable connection or an integrated structure; the surface comb teeth 1 positioned on different planes are arranged at intervals along the length direction of the comb body 3; the straight lines of the tail ends of the face comb teeth 1 in different planes are different, namely the contact positions of the tail ends of the face comb teeth 1 in different planes and the circumferential direction of the knife grooves 6 are different, so that the order of the face comb teeth 1 in different planes contacting the noodles is different.
The single noodle comb teeth 1 described herein are mainly configured to comb one noodle, and usually two adjacent noodle comb teeth 1A on the same plane comb the same noodle.
The term "spaced arrangement" as used herein means that any two adjacent slits 6 correspond to the surface comb teeth 1 on different planes, respectively, so that the adjacent noodle strings can be combed out from the surface comb teeth 1 on different planes.
In the using process, the cut and formed noodles are temporarily stored in the cutter groove 6, the noodles in the cutter groove 6 are contacted with the noodle comb teeth 1 along with the rotation of the noodle cutter roller 7, the noodle comb teeth 1 comb the noodles out of the cutter groove 6, and because the noodle comb teeth 1 which are positioned on different planes are arranged at intervals along the length direction of the comb body 3, any two adjacent noodles can start to fall from different positions and are positioned on different planes in the falling process.
Because adjacent noodless all fall from the contact position who is located the face broach 1 of different planes and sword groove 6, noodless in the adjacent sword groove 6 can fall from different planes promptly to make the distance of the adjacent noodless in the same plane in the whereabouts increase at the length direction of the comb body 3, avoided because the distance between the adjacent noodless is too close and the adhesion that causes, make the outward appearance of noodless more regular neat, improved the quality of product.
In the falling process, the distance between adjacent noodles in the same plane in the length direction of the comb body 3 is increased, so that the noodles can form straight big waves more easily, a foundation is provided for subsequent shaping work, and the appearance of the noodles is more home.
Preferably, the face comb teeth 1 are located in M different planes, and any M knife grooves 6 adjacent to each other in the length direction of the comb body 3 correspond to the face comb teeth 1 located in M different planes one by one. Therefore, the distance between any two adjacent noodles in the same plane is the same in the falling process, so that a regular and tidy product is convenient to form, wherein M is a positive integer greater than or equal to 2.
It should be noted that the face comb teeth 1 mentioned here may be uniformly distributed or non-uniformly distributed in the longitudinal direction of the comb body 3, as the case may be, and the distance between the adjacent face comb single teeth 1A always corresponds to the width of the knife groove 6 in contact therewith.
The face comb teeth 1A may have the same width or different widths as needed in actual circumstances.
It should be further noted that the face comb teeth 1 may be disposed on 2 different planes, such as the face comb structure shown in fig. 6, or may be disposed on 3, 4 or more different planes. Fig. 6 represents only one embodiment.
As shown in fig. 5 and 6, on the basis of the above-described embodiments, in order to make the process of installing the noodle comb simpler, the noodle comb teeth 1 may include outer comb teeth 11, inner comb long teeth 12, and inner comb short teeth 13, and the outer comb teeth 11, the inner comb long teeth 12, and the inner comb short teeth 13 are respectively located on three different planes, and the ends of the outer comb teeth 11, the ends of the inner comb long teeth 12, and the ends of the inner comb short teeth 13 are respectively located on three different straight lines, so that the noodles may fall from the same noodle comb in 3 batches. In the length direction of the comb body 3, outer comb teeth 11, inner comb long teeth 12 and inner comb short teeth 13 are arranged at intervals.
The outer comb teeth 11, the inner comb long teeth 12 and the inner comb short teeth 13 are face comb teeth 1 located in 3 different planes, and the outer comb teeth 11, the inner comb long teeth 12 and the inner comb short teeth 13 all comprise two adjacent face comb single teeth 1A located in the same plane.
In the installation process, the outer comb teeth 11, the inner comb long teeth 12 and the inner comb short teeth 13 all need to be in contact with the knife grooves 6, in order to enable the surface comb teeth 1 in all planes to be in contact with the corresponding knife grooves 6, slight deformation exists in the installation process of the surface comb teeth 1, and accordingly deformation force is generated, so that the more planes the surface comb teeth 1 are located, the more difficult it is to ensure that all the surface comb teeth 1 are in contact with the corresponding knife grooves 6.
For this reason, set up face broach 1 in three plane, only need guarantee at the in-process of installation that face broach 1 in three plane all contacts with sword groove 6, the installation is simpler, is in two different planes with face broach 1 and compares, can fully guarantee again that noodless do not take place to glue at the in-process of whereabouts.
Preferably, can make outer broach 11, interior comb long tooth 12, interior comb short tooth 13 set up along the length direction order of the comb body 3 to the in-process that makes noodless whereabouts can divide three plane to fall, and the distance between the adjacent noodless in the three plane is the homogeneous phase, thereby makes the in-process of noodless whereabouts more neat, makes things convenient for operation on next step.
It should be noted that fig. 5 and 6 in the drawings of the specification are only one of many embodiments, and do not represent all embodiments.
In addition, the outer comb teeth 11, the inner comb long teeth 12 and the inner comb short teeth 13 can be of the same width face comb tooth structure, and can also be of different width face comb tooth structures, wherein the width is the distance between the central lines of the single teeth 1A of the two adjacent face combs; the width of the single teeth 1A of the face comb can be the same or different, and is determined according to the actual situation.
In order to reduce the raw material cost in the face comb manufacturing process, the inner comb long teeth 12 and the inner comb short teeth 13 can be set to be staggered teeth structures on the same sheet metal part on the comb body 3. The staggered tooth structure can be positioned on the same side of one edge of the sheet metal part and has different included angles with the plane where the sheet metal part and the connecting part of the sheet metal part are positioned; the staggered tooth structure can also be the same or different in included angle between the two sides of the sheet metal part and the plane where the sheet metal part and the connecting part of the sheet metal part are located, and is specifically determined according to actual conditions.
The sheet metal part material can be saved to above-mentioned setting, reduces material cost, also can reduce manufacturing procedure simultaneously, reduces the processing cost.
It should be noted that the outer comb teeth 11 and the inner comb long teeth 12 may also be staggered teeth structures located on different planes on the same sheet metal part; or, under the allowable condition of actual conditions, another outer comb short tooth can be arranged, and the other outer comb short tooth and the outer comb teeth 11 form a staggered tooth structure which is arranged on the same copper plate and has a different included angle with the sheet metal part.
The sheet metal part is a conventional material in the manufacturing process of the comb body 3, can be a copper sheet metal, and can be made of other materials if needed.
Considering that the surface comb teeth 1 are always in a friction state with the cutter grooves 6 in the use process of the surface comb, in order to prolong the service life of the surface comb teeth 1, a wear-resistant coating can be coated on the surface of the surface comb teeth 1, so that the wear resistance of the surface comb teeth 1 is improved, the service life of the surface comb teeth 1 is prolonged, and the frequent replacement of the surface comb due to the wear of the surface comb teeth 1 is avoided.
It should be noted that the wear-resistant coating herein is required to be a material that can be applied to food production.
The wear resistance of the face comb teeth 1 can also be increased by increasing the thickness of the face comb teeth 1 within the range allowed by the actual production.
On the basis of the above embodiment, in order to make the side surface of the noodle more smooth and improve the smooth taste of the noodle, the surface smoothness treatment can be performed on the side surface of the noodle comb teeth 1 contacting with the noodle, thereby improving the smoothness of the side surface of the noodle combed from the noodle comb teeth 1 and making the side surface of the falling noodle smoother.
The surface smoothing treatment can be realized by sand blasting, polishing and other modes in the surface combing process, and can also be realized by chemical modes such as electroplating and the like, and the surface smoothing treatment is specifically determined according to actual conditions.
In the falling process of the noodles, the length occupied along the length direction of the comb body 3 is long, in order to convey the noodles to the forming mechanism in batches, a noodle dividing device 8 can be arranged on the comb body 3 of the noodle comb, the noodles in the length direction of the comb body 3 are divided into different parts by the noodle dividing device 8, and the noodles are convenient to process by the subsequent forming mechanism.
It should be noted that the splitter pressing plate 4 may be arranged on the comb body 3 for installing the splitter 8; in addition, the specific installation number of the facet devices 8 and the distance between adjacent facet devices 8 are determined according to actual situations, and are not described herein again.
Because the surface comb teeth 1 slightly deform in the contact process with the cutter grooves 6, elastic force is generated, the contact of the surface comb teeth 1 in other planes with the cutter grooves 6 is influenced, and the process of realizing the contact of the surface comb teeth 1 in all planes with the cutter grooves 6 is complicated.
In order to solve this problem, the surface comb teeth 1 in different planes may be respectively and adjustably mounted on the comb body 3, for example, all the outer comb teeth 11 may be provided on the same copper plate, and then the adjustable mounting holes 2 may be provided on the copper plate on which the outer comb teeth 11 are located, so that the force generated by the deformation of the outer comb teeth 11 is reduced by adjusting the mounting positions of the outer comb teeth 11, thereby reducing the influence on the contact between the surface comb teeth 1 in other planes and the blade grooves 6.
It should be noted that all the face comb teeth 1 in different planes can be adjustably mounted on the comb body 3; alternatively, 1 or more planar surface comb teeth 1 can be adjustably mounted on the comb body 3, depending on the actual situation.
As mentioned herein, the adjustable installation, the installation position and the installation angle of the finger comb 1 can be adjusted.
After the surface comb of the present invention is mounted, the surface comb is in contact with the cutter grooves 6, the cutter grooves 6 are provided on the outer circumferential portion of the surface cutter roller 7, and the surface cutter roller 7 is mounted on the surface cutter holder 5.
Noodle forms 3 ~ 5 layers of wave noodless in noodle forming mechanism, the diameter of the circular arc that wave noodless formed reaches 3 ~ 15cm, and the speed difference of the guipure speed that gets into humidification device again and noodle forming mechanism's guipure speed makes the final formation the diameter of the circular arc that straight strip big wave noodless formed draws to 7 ~ 20cm to reduce the adhesion between noodle strip and the strip.
Because the adjacent noodles all fall from the noodle comb teeth positioned on different planes, the distance between the adjacent noodles in the same plane in the length direction of the comb body is increased in the falling process, the adhesion caused by too close distance between the adjacent noodles is avoided, the appearance of the noodles is more regular and tidy, and the product quality is improved; meanwhile, the noodles are easier to form straight big waves in a larger space, small wave patterns of the instant noodles are avoided, a foundation is provided for subsequent shaping work, the noodles are easy to straighten after being steamed and formed, and the boiled noodles are closer to the straight shapes of the noodles rolled by the hands of a family.
The noodle forming mechanism with the noodle comb structure provided by the invention has the advantages that the noodle forming mechanism can avoid adhesion in the production process, the product quality is improved, and meanwhile, straight and large-wave noodles can be produced.
Then, cooking the straight and big wave noodles in saturated steam to ensure that the gelatinization degree of the obtained noodles is more than 90 percent to obtain cooked noodles;
wherein said cooking is performed using a humidifying device, which in the present invention is referred to in the patent application with the title of "humidifying device in food processing", application No. 200610017444.1, the entire content of which is incorporated herein by reference.
In the cooking process, saturated steam is needed, and the steam pressure is 0.05-0.5 MPa, preferably 0.1-0.4 MPa, and more preferably 0.2-0.3 MPa. Hot water with the temperature of more than 70 ℃ is injected into a box body (namely a steam box), and the height of the injected water in the box body is 0.3-3 cm. Meanwhile, water is sprayed in the middle of the box body, the water spraying pressure is greater than 0.3MPa, the spraying water temperature is above 80 ℃, and the water spraying speed is 0.5-3 kilograms of water per minute. The hot water is atomized by the instant temperature rise under the action of the steam, and the temperature in the box is kept above 98 ℃ in the whole cooking process so as to increase the water content and the heat of the noodles, improve the gelatinization degree of the noodles and enable the gelatinization degree of the noodles to be more than 90%.
The cooking time is 1-5 min, the temperature of a box body of the humidifying device is more than 98 ℃ in the cooking process, and the steam pressure of the saturated steam is 0.05-0.5 MPa.
According to the invention, the humidity of the steam box is improved by increasing the water injection amount in the steam box, and the temperature are improved by increasing the spraying hot water at the position of entering and exiting the steam box, so that the true cooking is realized, and the starch is fully gelatinized. Starch is combined with water, fully expands and moistens, and under the action of high moisture and high heat, the starch is fully gelatinized, so that molecular chains of the starch are unfolded and are combined with gluten networks in a cross-linking manner, noodles are chewy and not easy to mix soup during cooking, the noodle cooking time during eating is saved, and the smoothness, the soft elasticity and the soaking resistance of the noodles are also greatly improved.
Finally, the cooked noodles are cut quantitatively to obtain instant noodles.
According to the invention, the noodles which can be quickly cooked in boiled water for about 30-60 seconds are obtained by adopting a unique formula and matching with specific dough kneading, dough pressing, forming and wave making and steaming processes, and the noodles are fished out after being cooked and placed for a period of time (30 minutes) without lumping, are not mixed with soup, and have good mouthfeel and toughness.
For further understanding of the present invention, the 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
This embodiment provides a rabdosia rubescens calender, this rabdosia rubescens 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 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 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 1 was used for the damask-texturing and calendering process in the preparation of noodles. The specific structure is shown in fig. 1 and fig. 2.
Example 2
The present embodiment provides a noodle forming mechanism, which includes a noodle comb, and the structure of other parts of the noodle forming mechanism except the noodle comb refers to the prior art.
The face comb includes: the noodle comb comprises a plurality of noodle comb bodies and a plurality of noodle comb teeth, wherein the noodle comb teeth are used for combing noodles, one noodle comb tooth comprises two same noodle comb single teeth, at least two noodle comb teeth are respectively positioned in different planes, the tail ends of the noodle comb teeth positioned in the different planes are positioned on different straight lines, and the noodle comb teeth are all connected with a comb body; the face comb teeth on different planes are arranged at intervals along the length direction of the comb body.
The comb is characterized in that the face comb teeth comprise outer comb teeth, inner comb long teeth and inner comb short teeth, the outer comb teeth, the inner comb long teeth and the inner comb short teeth are respectively located in three different planes, the tail ends of the outer comb teeth, the tail ends of the inner comb long teeth and the tail ends of the inner comb short teeth are located on three different straight lines, and the outer comb teeth, the inner comb long teeth and the inner comb short teeth are arranged at intervals along the length direction of the comb body. The surface of the face comb teeth is coated with a wear-resistant coating. The side surfaces of the noodle comb teeth, which are in contact with the noodles, are all the side surfaces subjected to surface smoothing treatment. The comb body is provided with a noodle divider used for dividing the noodles in the length direction of the comb body. The face comb teeth are adjustably mounted on the comb body.
The long teeth of the inner comb and the short teeth of the inner comb are staggered teeth structures arranged on the same sheet metal part on the comb body.
The following examples are all carried out by using the noodle forming mechanism provided in example 2 in the process of forming noodles. The specific structure is shown in figures 3-6.
Comparative example 1
Mixing 100 parts of wheat flour and 25 parts of drinking water, cutting into noodles with 2.0mm circular knife in single-roller commercial noodle press, and marking 1 kg of the noodles as group A
Comparative example 2
1 kg of commercial fine dried noodles (1000 g of white elephant brand egg flavor fine dried noodles) marked as group B,
and (4) counting the cooking loss, the cooking time, the taste after cooking, the taste after being placed for 20 minutes and whether the food sticks together, and the taste after being placed for 40 minutes and whether the food sticks together.
Comparative example 3
The preparation method comprises the following steps:
firstly, preparing brine, mixing 30 parts of drinking water with 1 part of xanthan gum, 1 part of dietary alkali, 1 part of salt and 0.11 part of sodium bicarbonate, and fully stirring for later use;
secondly, kneading dough, namely fully mixing 100 parts of wheat flour (the wheat flour is mixed wheat flour of Australian imported wheat and wheat of Yumai No. 34, wherein the content of the Australian imported wheat in the wheat flour is 50%), 15 parts of corn starch and 5 parts of wheat gluten, adding the salt water prepared in the first step, mixing to prepare dough, standing and curing the dough (the temperature is 25 ℃, the humidity is 60%, and the standing and curing time is 20 minutes;
thirdly, adding the dough which is fully kept stand and cured into a noodle press, rolling by 9 rollers, gradually thinning to 1.6mm thickness, cutting into strips by using a 2.0mm circular knife to prepare the noodles,
taking 1 kg of the noodles prepared by the comparative example, marking the noodles as group C, and counting the cooking loss, the cooking time, the taste after cooking, the taste after being placed for 20 minutes and whether the noodles become lumps or not, and the taste after being placed for 40 minutes and whether the noodles become lumps or not.
Comparative example 4
The preparation method comprises the following steps:
step one, dough kneading: mixing 100 parts of wheat flour and 25 parts of drinking water to prepare dough, and standing and curing the dough (the temperature is 25 ℃, the humidity is 60%, and the standing and curing time is 20 minutes);
thereafter, the same procedure as in example 3 was carried out to obtain cooked noodles.
1 kg of the comparative noodle is taken and marked as group D, and the statistics of cooking loss, cooking time, taste after cooking, taste after being placed for 20 minutes and whether the noodle sticks together or not, and taste after being placed for 40 minutes and whether the noodle sticks together or not are carried out.
Example 3
Firstly, preparing brine, mixing 30 parts of drinking water, 1 part of carrageenan, 0.4 part of edible alkali, 1 part of salt and 0.11 part of sodium bicarbonate, and fully stirring for later use;
secondly, kneading dough, namely fully mixing 100 parts of wheat flour (the wheat flour is mixed wheat flour of Australian imported wheat and Yumai No. 34 wheat, the content of the Australian imported wheat in the wheat flour is 50%), 15 parts of corn starch and 2 parts of wheat gluten, adding the salt water prepared in the first step, mixing to prepare dough, and standing and curing the dough (the temperature is 25 ℃, the humidity is 60%, and the standing and curing time is 20 minutes);
thirdly, adding the fully cured dough into a slush-weaving calender to carry out calendering to obtain a flour belt, calendering the flour belt by 9 rollers, gradually thinning the flour belt to 1.6mm thickness, cutting the flour belt into strips by using a 2.0mm circular cutter,
fourthly, forming straight large-wave noodles by the noodles through a noodle forming mechanism, wherein the diameter of an arc formed by the straight large-wave noodles is pulled to 7-15 cm;
and fifthly, cooking, namely cooking the noodles subjected to wave making in a cooking machine for 2min, wherein saturated steam is required for cooking, and the steam pressure is 0.05 Mpa. In the process, hot water of 60 ℃ is injected into the box body, and the water injection height is 2cm higher than that of the box body. Meanwhile, water is sprayed in the middle of the box body, the water spraying pressure is greater than 0.1MPA, the water spraying temperature is more than 60 ℃, the speed is 1 kilogram per minute, and the gelatinization degree of the obtained noodles is greater than 90%.
And sixthly, quantitatively cutting to obtain the cooked noodles.
Taking 1 kg of the noodles prepared in the example, marking the noodles as group E, and counting the cooking loss, the cooking time, the taste after cooking, the taste after 20 minutes of standing and whether the noodles become lumps or not, the taste after 40 minutes of standing and whether the noodles become lumps or not
Example 4
Firstly, preparing brine, mixing 30 parts of drinking water, 0.5 part of sodium carboxymethyl cellulose, 0.3 part of dietary alkali, 1 part of salt and 0.11 part of sodium lactate, and fully stirring for later use;
secondly, kneading dough, namely fully mixing 100 parts of wheat flour (the wheat flour is mixed wheat flour of Australian imported wheat and Yumai No. 35 wheat, the content of the Australian imported wheat in the wheat flour is 50%), 25 parts of wheat starch and 3 parts of wheat gluten, adding the salt water prepared in the first step, mixing to prepare dough, and standing and curing the dough (the temperature is 25 ℃, the humidity is 60%, and the standing and curing time is 20 minutes);
thirdly, adding the fully cured dough into a slush-weaving calender to carry out calendering to obtain a flour belt, calendering the flour belt by 9 rollers, gradually thinning the flour belt to 1.6mm thickness, cutting the flour belt into strips by using a 2.0mm circular cutter,
fourthly, forming straight large-wave noodles by the noodles through a noodle forming mechanism, wherein the diameter of an arc formed by the straight large-wave noodles is pulled to 7-15 cm;
and fifthly, cooking, namely cooking the noodles subjected to wave making in a cooking machine for 2min, wherein saturated steam is required for cooking, and the steam pressure is 0.05 Mpa. In the process, hot water of 60 ℃ is injected into the box body, and the water injection height is 2cm higher than that of the box body. Meanwhile, water is sprayed in the middle of the box body, the water spraying pressure is greater than 0.1MPA, the water spraying temperature is more than 60 ℃, the speed is 1 kilogram per minute, and the gelatinization degree of the obtained noodles is greater than 90%.
And sixthly, quantitatively cutting to obtain the cooked noodles.
Taking 1 kg of the noodles prepared in the example, marking the noodles as F group, and counting the cooking loss, the cooking time, the taste after cooking, the taste after 20 minutes of standing and whether the noodles become lumps or not, the taste after 40 minutes of standing and whether the noodles become lumps or not
Example 5
Firstly, preparing brine, mixing 30 parts of drinking water with 0.35 part of xanthan gum, 0.2 part of dietary alkali, 2 parts of salt and 0.1 part of potassium carbonate, and fully stirring for later use;
secondly, kneading dough, namely fully mixing 100 parts of wheat flour (the wheat flour is mixed wheat flour of Australian imported wheat and wheat of high-quality 503, wherein the content of the Australian imported wheat in the wheat flour is 50%), 20 parts of tapioca starch and 5 parts of wheat gluten, adding the salt water prepared in the first step, mixing to prepare dough, and standing and curing the dough (the temperature is 25 ℃, the humidity is 60%, and the standing and curing time is 20 minutes);
thirdly, adding the fully cured dough into a slush-weaving calender to carry out calendering to obtain a flour belt, calendering the flour belt by 9 rollers, gradually thinning the flour belt to 1.6mm thickness, cutting the flour belt into strips by using a 2.0mm circular cutter,
fourthly, forming straight large-wave noodles by the noodles through a noodle forming mechanism, wherein the diameter of an arc formed by the straight large-wave noodles is pulled to 7-15 cm;
and fifthly, cooking, namely cooking the noodles subjected to wave making in a cooking machine for 2min, wherein saturated steam is required for cooking, and the steam pressure is 0.05 Mpa. In the process, hot water of 60 ℃ is injected into the box body, and the water injection height is 2cm higher than that of the box body. Meanwhile, water is sprayed in the middle of the box body, the water spraying pressure is greater than 0.1MPA, the water spraying temperature is more than 60 ℃, the speed is 1 kilogram per minute, and the gelatinization degree of the obtained noodles is greater than 90%.
And sixthly, quantitatively cutting to obtain the cooked noodles.
Taking 1 kg of the noodles prepared in the example, marking the noodles as group G, and counting the cooking loss, the cooking time, the taste after cooking, the taste after 20 minutes of standing, the taste whether the noodles become lumps or not, the taste after 40 minutes of standing and the taste whether the noodles become lumps or not
Example 6
A, B, C, D, E, F and G seven groups of noodles were evaluated by 30 professional sensory evaluators, and the results are shown in Table 1
TABLE 1 measurement of Properties and sensory evaluation results
Compared with 7 groups of experimental data, the formula and the preparation process provided by the invention have the advantages that the prepared noodles are superior to the existing wet noodles and dry noodles in cooking loss and cooking time, fast meal serving and frequency of replacing noodle cooking water can be reduced, and the purpose of saving energy is achieved.
Meanwhile, compared with the mouthfeel after 20 minutes and 40 minutes of standing, the sample of the invention is obviously superior to other samples, and the comprehensive quality of the sample G of the preparation formula and the corresponding cooking process can be optimal.
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 decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The instant noodles are characterized by being prepared from the following raw materials in parts by mass:
100 parts by mass of wheat flour, wherein the wheat flour comprises Australian imported wheat and high-quality wheat produced in Huanghuai region, and the content of the Australian imported wheat in the wheat flour is more than or equal to 50%;
20-40 parts by mass of starch;
5-15 parts by mass of wheat gluten;
0.2 to 1 mass of a thickener;
0.2-2 parts by mass of dietary alkali;
1-3 parts by mass of table salt;
0.1 to 0.5 parts by mass of an acidity regulator;
28 to 40 parts by mass of water.
2. Instant noodles according to claim 1, wherein the wheat flour has a stability time of 5min or more.
3. Instant noodles according to claim 1, wherein the starch is selected from one or more of corn starch, tapioca starch and wheat starch;
the thickening agent is selected from one or more of pectin, carrageenan, guar gum, xanthan gum and sodium carboxymethyl cellulose;
the acidity regulator is selected from one or more of phosphate, sodium bicarbonate, sodium lactate and potassium carbonate.
4. A method for preparing instant noodles according to claims 1 to 3, comprising the steps of:
A) mixing 28-40 parts by mass of water with 0.2-1 part by mass of a thickening agent, 0.2-2 parts by mass of edible alkali, 1-3 parts by mass of salt and 0.1-0.5 part by mass of an acidity regulator to obtain brine;
mixing 100 parts by mass of wheat flour, 20-40 parts by mass of starch and 5-15 parts by mass of wheat gluten, adding the mixture into the saline water, and kneading the mixture to obtain dough;
B) standing and curing the dough to obtain cured dough;
C) performing a damask weaving and calendering process on the cured dough to obtain a flour belt, and continuously calendering the flour belt to obtain a dough sheet;
D) the dough sheet is cut into strips and then enters a noodle forming mechanism to be subjected to wave making, and straight strips of large-wave noodles are obtained;
noodle forming mechanism includes the face comb, the face comb includes: the noodle comb comprises a plurality of noodle comb teeth (1) for combing noodles, wherein the noodle comb teeth (1) are connected with a comb body (3); the face comb teeth (1) comprise two face comb single teeth (1A) which are positioned in the same plane and are adjacent, at least two face comb teeth (1) are respectively positioned in different planes, the tail ends of the face comb teeth (1) positioned in different planes are positioned on different straight lines, and the face comb teeth (1) positioned in different planes are arranged at intervals along the length direction of the comb body (3);
E) cooking the straight large-wave noodles in saturated steam to ensure that the gelatinization degree of the obtained noodles is more than 90 percent to obtain cooked noodles;
F) quantitatively cutting the cooked noodles to obtain instant noodles.
5. The method according to claim 4, wherein the time for mixing and kneading is 10-25 min;
the temperature of the standing curing is 15-25 ℃, the humidity is 40% -80%, and the time of the standing curing is 15-30 minutes.
6. The method of claim 4, wherein the silk weaving calendaring process employs a silk weaving calendar, the slush weaving calendar comprising:
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.
7. The method according to claim 4, wherein the continuous rolling is performed by 3 to 10 rolling rolls, and the thickness of the continuous dough sheet is 0.5 to 3.0 mm.
8. The method according to claim 4, wherein the diameter of the circular arc formed by the straight large-wave noodles is 10 to 30 cm.
9. The method according to claim 4, wherein the noodle knives used for slitting are selected from round knives with a size of 1.0mm, 1.25mm, 1.35mm, 1.5mm, 1.65mm, 1.85mm, 2.0mm, 2.25mm, 2.5mm, 2.8mm, 3.0mm or 3.5mm, or square knives with a size of 1.0mm, 1.25mm, 1.35mm, 1.5mm, 1.65mm, 1.85mm, 2.0mm, 2.25mm, 2.5mm, 2.8mm, 3.0mm or 3.5mm, or indentation knives with a size of 3.0mm, 3.5mm, 4.0mm, 5.0mm, 6.0mm, 7.0mm or 8.0mm, or cross-shaped noodle knives with a size of 2.0mm, 3.0mm, 3.5mm, 4.0mm, 0mm or 10 mm.
10. The method as claimed in claim 4, wherein the cooking is performed by using a humidifying device, the cooking time is 1-5 min, the box temperature of the humidifying device is more than 98 ℃ in the cooking process, and the steam pressure of the saturated steam is 0.05-0.5 MPa.
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| CN114680277A (en) * | 2020-12-26 | 2022-07-01 | 白象食品股份有限公司 | Tea instant noodles and preparation method thereof |
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