CN111134278A - Fabric-in-one non-fried instant noodles and preparation method thereof - Google Patents

Abstract

The invention provides a fabric-in-one non-fried instant noodle which comprises a noodle cake, and seasonings and side dishes which are filled in gaps among noodles in the noodle cake. The noodles, the seasonings and the side dishes are prepared into a whole, the formed instant noodles can be eaten after being brewed in boiling water for 3-4 min and lightly stirred, the processing and the eating are convenient, and the optimal state and quality can be realized in the processing process by the structure of integrating the fabrics.

Description

Fabric-in-one non-fried instant noodles and preparation method thereof

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a fabric-in-one non-fried instant noodle and a preparation method thereof.

Background

At present, no matter fried or non-fried products are made of sauce bags, flour bags, dish bags and noodle cakes, the sauce bags, the flour bags, the dish bags and the noodle cakes are required to be torn open and packaged one by one before being eaten, the steps are complex, seasonings, especially the sauce bags, can not be completely squeezed or the seasonings are taken in hands, great inconvenience is brought to product eating, waste of packaging materials can be caused, more 'inconvenience' is brought to instant noodles, and bad experience is brought to consumers for a long time.

CN107279724A discloses a non-fried noodle and its preparation method, although the method can realize an integral structure, it only realizes an upper and lower integral structure, i.e. the upper layer is seasoning block and the lower layer is cake, but there are many disadvantages in this result: 1. for example, the firm combination of the cake layer and the seasoning blocks has a great problem; 2. after brewing, the flour and the seasoning can be uniformly mixed only by stirring for a plurality of times up and down; 3. when the tea is brewed in the container, only the seasonings on the upper layer can be seen, and the defects of the whole product and the like cannot be seen visually by consumers. 4. The flour cake layer and the seasoning block layer have larger difference of eutectic points of an upper layer and a lower layer due to obvious difference of material components, freeze drying is a large difference of freeze drying parameters, the freeze drying time must be prolonged for the part difficult to freeze dry of the lower layer in the production process, and thus, energy waste is caused; meanwhile, the quality of the upper and lower parts cannot reach the respective optimum state and quality.

So far, how to develop a novel non-fried instant noodle with integrated flour becomes a problem to be solved urgently.

Disclosure of Invention

In view of the above, the technical problem to be solved by the invention is to provide a fabric-in-one non-fried instant noodle and a preparation method thereof, the noodle, seasoning and side dish are processed into a whole, the whole is brewed with boiling water for 3-4 min and stirred gently for eating, the processing is convenient, and the optimal state and quality can be realized in the processing process by the fabric-in-one structure.

The invention provides a fabric-in-one non-fried instant noodle, which comprises a noodle cake formed by noodles, and seasonings and side dishes filled in gaps among the noodles.

Preferably, the thickness of the instant noodles is 2-6 cm.

Preferably, the noodles are prepared from the following raw materials in parts by mass:

60-120 parts of high-gluten powder, 20-35 parts of starch, 1-5 parts of wheat gluten, 1-1.5 parts of salt, 1-1.5 parts of egg liquid, 0.05-0.15 part of thickening agent, 0.05-0.2 part of phosphate, 0.05-0.15 part of emulsifier, 0.04-0.08 part of colorant and 35-48 parts of water.

The invention also provides a preparation method of the instant noodles, which comprises the following steps:

A) preparing the noodles:

1) mixing salt, thickening agent, phosphate, emulsifier, colorant and water, adding egg liquid, mixing and stirring to obtain salt water solution;

2) mixing high gluten flour, starch and wheat gluten in a vacuum dough mixer, adding the mixture into the saline water obtained in the step 1), and stirring to obtain dough;

fermenting and curing the dough to obtain cured dough;

3) compounding and rolling the cured dough to obtain a flour belt;

4) cutting the noodle strip into strips to obtain noodles;

5) sequentially carrying out primary steaming, cooking and secondary steaming on the noodles to obtain cooked noodles;

6) spraying the composite emulsified ice oil solution with the temperature of less than or equal to 5 ℃ on the surface of the cooked noodles, and removing the redundant composite emulsified ice oil solution on the surface of the noodles to obtain the treated noodles, wherein the central temperature of the treated noodles is less than or equal to 10 ℃;

B) uniformly mixing the seasoning liquid, the treated side dish and the treated noodles, and pre-freezing to obtain a frozen and solid fabric-in-one pre-product; the solid content of the seasoning liquid is more than 4 wt%;

C) and drying the fabric-in-one pre-product to obtain the fabric-in-one non-fried instant noodles.

Preferably, in the step 2), the vacuum degree of the vacuum dough mixer is 0.04-0.07 MPa, the stirring speed is 70-90 rpm, and the stirring time is 6-12 min;

the curing time is 10-20 min

In the step 3), the composite rolling is seven-way rolling of the surface belt, and the distance between the seven-way rolling rollers of the surface belt is 3.0-4.0 mm, 2.5-2.8 mm, 1.8-2.2 mm, 1.4-1.7 mm, 1.2-1.3 mm, 1.1-1.2 mm and 0.98-1.10 mm in sequence; the thickness of the finally formed surface belt is 0.95-1.10 mm;

the slitting knife used for slitting is selected from a 0.8-2.5 mm round knife, a 1.0-4.0 mm square knife or a 6.0-10 mm indentation square knife.

Preferably, the temperature of the first steaming is more than or equal to 98 ℃, the steam pressure of a steam box is 6-20 KPa, and the steaming time is 120-240 s; the cooking temperature is more than or equal to 95 ℃, and the cooking time is 60-180 s; the temperature of the second steaming is more than or equal to 98 ℃, the steam pressure of the steam box is 4-8 KPa, and the steaming time is 30-50 s.

Preferably, the preparation method of the composite emulsified ice oil solution comprises the following steps:

mixing and stirring 35-50 parts by mass of soybean oil, 20-30 parts by mass of polyglycerol fatty acid ester, 8-15 parts by mass of liquid phospholipid and 10-15 parts by mass of distilled glyceryl monostearate, emulsifying, and filtering to obtain an emulsion;

diluting the emulsion with water into a water solution with the concentration of 1.5-3 wt% to obtain the composite emulsified ice oil solution.

Preferably, the treated side dish is prepared as follows:

cleaning, cutting, blanching with boiling water and cooling the side dish to obtain a processed side dish;

the flavoring liquid comprises bone soup flavoring liquid or bottom soup flavoring liquid;

the bone soup seasoning liquid is prepared by the following method:

sequentially chopping, cleaning, blanching, decocting for 2-8h at 98-101 ℃ and carrying out solid-liquid separation on the bones to obtain bone soup;

concentrating the bone soup, and uniformly blending with seasonings to obtain a bone soup seasoning liquid;

the base soup seasoning liquid is prepared by the following method:

uniformly blending 3-5 parts by mass of edible salt, 0.5-2 parts by mass of white sugar, 1-2 parts by mass of monosodium glutamate, 1-3 parts by mass of meat and bone zymolyte, 2-5 parts by mass of maltodextrin and 50-150 parts by mass of purified water to obtain a stock seasoning liquid;

in the step B), the mixing process further comprises a topping, and the topping is prepared according to the following method:

frying edible oil, shallot, ginger, garlic, meat, vegetables, edible fungi, thick broad-bean sauce and soy sauce at a temperature of above 130 ℃ for 10-30 min, and uniformly stirring to obtain the topping.

Preferably, in the step C), the mass ratio of the processed noodles to the seasoning liquid to the side dish is 100: (120-250); (30-220).

The pre-freezing temperature is-45 +/-5 ℃, and the pre-freezing time is 4-8 hours.

Preferably, the drying is selected from cold air drying or vacuum freeze drying, preferably vacuum freeze drying, the vacuum degree of the vacuum freeze drying is 30-100 Pa, the drying temperature is 30-60 ℃, and the drying time is 6-24 hours.

Compared with the prior art, the invention provides a fabric-in-one non-fried instant noodle which comprises a noodle cake, and seasonings and side dishes which are filled in gaps among noodles in the noodle cake. The noodles, the seasonings and the side dishes are prepared into a whole, the formed instant noodles can be eaten after being brewed in boiling water for 3-4 min and lightly stirred, the processing and the eating are convenient, and the optimal state and quality can be realized in the processing process by the structure of integrating the fabrics.

In addition, the noodles prepared by the specific formula and the method can be ensured to be soaked in a high-moisture seasoning and side dish mixed solution environment for a long time in the preparation process, so that the noodles still keep good strength and elasticity. And simultaneously, the solid content of the seasoning liquid in the seasoning is controlled, so that the seasoning and the side dish can be uniformly filled in the gaps among the noodles, and further, the optimal state and quality of the final product can be realized in the subsequent freeze drying process.

The result shows that the fabric-in-one non-fried instant noodles provided by the invention can be eaten after being brewed with boiling water for 3-5 min and lightly stirred, and after being brewed and rehydrated, the noodles present a bowl of complete home-made noodles, the side dish has the home-made taste of fresh vegetables, the noodles have the taste similar to that of hand-made fresh noodles, and the noodles have good strength and elasticity.

Drawings

FIG. 1 is a photograph of a non-fried instant noodle in combination with a shell fabric according to the present invention;

FIG. 2 is a photograph of a cross-section of a non-fried instant noodle in combination with a shell fabric according to the present invention.

Detailed Description

The invention provides a fabric-in-one non-fried instant noodle, which comprises a noodle cake formed by noodles, and seasonings and side dishes filled in gaps among the noodles.

The flour-in-one non-fried instant noodles provided by the invention comprise cakes formed by noodles, wherein the structure and the shape of the cakes are not particularly limited, the cake structure which can be filled with seasonings and side dishes can be used as long as gaps exist among the noodles, and the shape of the cakes can be selected according to a mould, and can be round cakes, square cakes or rectangular cakes.

In the invention, the thickness of the flour cake is 2-6 cm, preferably 3-5 cm.

The non-fried instant noodle combined with the fabric provided by the invention also comprises seasonings and side dishes which are filled in the gaps of the noodle. The flavoring and the side dish are uniformly filled in the noodle gap.

Referring to fig. 1, fig. 1 is a photograph of a non-fried instant noodle in combination with a shell fabric according to the present invention.

As can be seen from the figures 1 and 2, in the non-fried instant noodles combined with the fabric, the seasonings and the side dishes are uniformly filled in the gaps between the noodles.

The noodles are prepared from the following raw materials in parts by mass:

60-120 parts of high-gluten powder, 20-35 parts of starch, 1-5 parts of wheat gluten, 1-1.5 parts of salt, 1-1.5 parts of egg liquid, 0.05-0.15 part of thickening agent, 0.05-0.2 part of phosphate, 0.05-0.15 part of emulsifier, 0.04-0.08 part of colorant and 35-48 parts of water.

The raw materials for preparing the noodles provided by the invention comprise 60-120 parts by mass of high-gluten flour, preferably 70-110 parts by mass, and more preferably 80-100 parts by mass.

The raw materials for preparing the noodles provided by the invention also comprise 20-35 parts by mass of starch, preferably 23-32 parts by mass, and more preferably 26-29 parts by mass. The starch is preferably potato acetate starch, cassava starch, potato starch and cassava modified starch.

The raw material for preparing the noodles provided by the invention also comprises 1-5 parts by mass of wheat gluten, preferably 2-4 parts by mass, and more preferably 2.5-3.5 parts by mass.

The raw materials for preparing the noodles provided by the invention also comprise 1-1.5 parts by mass of salt, preferably 1.1-1.4 parts by mass, and more preferably 1.2-1.3 parts by mass.

The preparation raw materials of the noodles provided by the invention also comprise 1-1.5 parts by mass of egg liquid, preferably 1.1-1.4 parts by mass, and more preferably 1.2-1.3 parts by mass.

The raw materials for preparing the noodles provided by the invention also comprise 0.05-0.15 parts by mass of a thickening agent, preferably 0.08-0.12 parts by mass, and more preferably 0.09-0.11 parts by mass. The thickening agent is selected from xanthan gum, guar gum and sodium alginate.

The raw materials for preparing the noodles provided by the invention also comprise 0.05-0.2 parts by mass of phosphate, preferably 0.08-0.17 parts by mass, and more preferably 0.11-0.14 parts by mass. The phosphate is selected from sodium dihydrogen phosphate, sodium hexametaphosphate and sodium tripolyphosphate.

The raw materials for preparing the noodles provided by the invention also comprise 0.05-0.15 parts by mass of an emulsifier, preferably 0.08-0.12 parts by mass, and more preferably 0.09-0.11 parts by mass. The emulsifier is selected from lecithin, sucrose fatty acid ester, and glyceryl monostearate.

The raw materials for preparing the noodles further comprise 0.04-0.08 part by mass of a coloring agent, preferably 0.05-0.07 part by mass, and more preferably 0.06-0.07 part by mass. The colorant is selected from gardenia yellow and turmeric.

The raw materials for preparing the noodles provided by the invention also comprise 35-48 parts by mass of water, preferably 38-45 parts by mass, and more preferably 40-42 parts by mass.

The seasoning and the side dish which are filled in the noodle gap are filled in the instant noodle, wherein the seasoning is used for seasoning the noodle, the selection of the side dish is not specially limited, and the seasoning and the side dish can be carried out according to the taste of the instant noodle.

The invention also provides a preparation method of the fabric-in-one non-fried instant noodles, which comprises the following steps:

A) preparing the noodles:

1) mixing salt, thickening agent, phosphate, emulsifier, colorant and water, adding egg liquid, mixing and stirring to obtain salt water solution;

2) mixing high gluten flour, starch and wheat gluten in a vacuum dough mixer, adding the mixture into the saline water obtained in the step 1), and stirring to obtain dough;

fermenting and curing the dough to obtain cured dough;

3) compounding and rolling the cured dough to obtain a flour belt;

4) cutting the noodle strip into strips to obtain noodles;

5) sequentially carrying out primary steaming, cooking and secondary steaming on the noodles to obtain cooked noodles;

6) spraying the composite emulsified ice oil solution with the temperature of less than or equal to 5 ℃ on the surface of the cooked noodles, and removing the redundant composite emulsified ice oil solution on the surface of the noodles to obtain the treated noodles, wherein the central temperature of the treated noodles is less than or equal to 10 ℃;

B) uniformly mixing the seasoning liquid, the treated side dish and the treated noodles, and pre-freezing to obtain a frozen and solid fabric-in-one pre-product; the solid content of the seasoning liquid is more than 4 wt%;

C) and drying the fabric-in-one pre-product to obtain the fabric-in-one non-fried instant noodles.

The invention firstly prepares the saline solution, namely, the salt, the thickening agent, the phosphate, the emulsifier, the colorant and the water are mixed and then added with the egg liquid, and the mixture is mixed and stirred to obtain the saline solution. The mixing and stirring method is not particularly limited in the present invention, and any method known to those skilled in the art can be used to uniformly mix the raw materials. In the invention, the stirring is mechanical stirring, the rotating speed of the stirring is 40-60 rpm, and the stirring time is more than 30-60 min.

Then, in order to achieve the purpose of high water adding amount of dough kneading, the invention adopts the vacuum dough kneading technology. Mixing high gluten flour, starch and wheat gluten in a vacuum dough mixer, adding the saline water obtained in the step 1), and stirring to obtain dough. Under the vacuum condition, the water adding amount can be increased, the hydration of protein can be accelerated, the protein is promoted to form a more continuous and compact gluten network structure, and the starch granules are more firmly embedded in the protein. The vacuum degree of the vacuum dough mixer is 0.04-0.07 MPa, the stirring speed is 60-90 rpm, and the stirring time is 6-12 min. The obtained dough is uniform and flocculent.

The dough is then proofed and cooked to produce a cooked dough. Wherein the curing is to stand, proof and cure the dough on a crawler-type curing belt, and the curing time is 10-20 min. The moisture in the dough can be uniformly dispersed.

Then, performing compound rolling on the cured dough to obtain a dough belt, wherein the compound rolling is seven-way dough belt rolling, and the seven-way dough belt rolling rollers are sequentially 3.0-4.0 mm, 2.5-2.8 mm, 1.8-2.2 mm, 1.4-1.7 mm, 1.2-1.3 mm, 1.1-1.2 mm and 0.98-1.10 mm in distance; the thickness of the finally formed surface belt is 0.95-1.10 mm;

the slitting knife used for slitting is selected from a 0.8-2.5 mm round knife, a 1.0-4.0 mm square knife or a 6.0-10 mm indentation square knife.

The method adopts a cooking and steaming combination process, not only solves the problem of product taste, but also improves the problem of adhesion.

The temperature of the first steaming is more than or equal to 98 ℃, and the steam pressure of a steam box is 6-20 KPa, preferably 10-15 KPa; the steaming time is 120-240 s, preferably 160-200 s.

The cooking temperature is more than or equal to 95 ℃, the cooking time is 60-180 s, and preferably 100-140 s; in the present invention, the cooking time is preferably set to be 20s less than the cooking time for the best taste after the noodles are cooked, for example, a noodle strip of 1.05mm and a square knife of 2.0mm are taken as examples, the cooking time for the best taste is 130s, and the finally selected cooking time is 110 s.

The temperature of the second steaming is more than or equal to 98 ℃, the steam pressure of the steam box is 4-8 KPa, preferably 5-7 KPa, and the steaming time is 30-50 s, preferably 35-45 s.

And then spraying the composite emulsified ice oil solution with the temperature of less than or equal to 5 ℃ on the surface of the cooked noodles, and removing the redundant composite emulsified ice oil solution on the surface of the noodles to obtain the treated noodles, wherein the central temperature of the treated noodles is less than or equal to 10 ℃.

The spraying process combining the emulsified ice oil cooling and noodle anti-sticking is adopted, so that the temperature of the noodles entering the freezing bin is reduced, the noodle sticking problem is improved, and the production efficiency is improved.

In the invention, the composite emulsified ice oil solution comprises 35-50 parts by mass of soybean oil, 20-30 parts by mass of polyglycerol fatty acid ester, 8-15 parts by mass of liquid phospholipid, 10-15 parts by mass of distilled glyceryl monostearate and water.

The preparation method of the composite emulsified ice oil solution comprises the following steps:

mixing and stirring 35-50 parts by mass of soybean oil, 20-30 parts by mass of polyglycerol fatty acid ester, 8-15 parts by mass of liquid phospholipid and 10-15 parts by mass of distilled glyceryl monostearate, emulsifying, and filtering to obtain an emulsion;

diluting the emulsion with water into a water solution with the concentration of 1.5-3 wt% to obtain the composite emulsified ice oil solution.

The preparation method comprises the following steps:

1. weighing: accurately weighing the weight of each raw material;

2. mixing: sequentially putting liquid phospholipid, distilled glyceryl monostearate, polyglycerol fatty acid ester and soybean oil into a mixer from small to large, and mixing and stirring for 5-10 minutes;

3. emulsification: adding the blended raw materials into a stirrer, controlling the stirring speed at 25-40 revolutions per minute, controlling the temperature at 75-85 ℃, and emulsifying for 20-40 min;

4. and (3) filtering: installing a 80-mesh screen at the outlet of the emulsifying tank for filtering to obtain an emulsion;

5. and (3) finished product: diluting the emulsion into 1.5-3 wt% water solution, pre-cooling and cooling to obtain emulsified ice oil solution at temperature not higher than 5 deg.c for further use.

The noodles subjected to cooking and steaming treatment are sprayed with a waterfall-shaped composite emulsified ice oil solution, then the redundant composite emulsified ice oil solution on the surfaces of the noodles is dried by a cold air blowing disc, and the central temperature of the treated noodles is less than or equal to 10 ℃. The viscosity of the emulsified ice oil is improved under the low-temperature condition, so that the emulsified oil is favorably hung on the surfaces of the noodles, the adhesion between the noodles is improved, and the dispersing effect of the rehydrated freeze-dried noodles can be obviously improved.

And uniformly mixing the seasoning liquid, the treated side dish and the treated noodles, and pre-freezing to obtain a frozen and solid fabric-in-one pre-product.

The solid content of the seasoning liquid is more than 4 wt%, and preferably 20-40 wt%; the concentration of the seasoning liquid needs to be reasonably controlled, namely the seasoning liquid needs to be blended into uniform paste, because the seasoning liquid is too thick, the seasoning is difficult to be uniformly mixed and dispersed with the noodles, and obvious holes are generated in the freeze-dried product, so that the product phase is poor; too thin seasoning can cause difficulty in combination and forming of the noodles, and the freeze-dried product is layered with the seasoning, the side dish, the noodles and other components, so that the product effect is greatly influenced.

The processed side dish is prepared according to the following method:

the side dish is cleaned, cut, blanched in boiling water and cooled to obtain the processed side dish.

The flavoring liquid comprises bone soup flavoring liquid or bottom soup flavoring liquid;

(1) the bone soup seasoning liquid is prepared by the following method:

sequentially chopping, cleaning, blanching, decocting for 2-8h at 98-101 ℃ and carrying out solid-liquid separation on the bones to obtain bone soup;

concentrating the bone soup, and uniformly blending with seasonings to obtain the bone soup seasoning liquid.

Wherein the concentration of the concentrated bone soup is 10-40 wt%. Preferably 15 to 30 wt%.

(2) The base soup seasoning liquid is prepared by the following method:

3-5 parts by mass of edible salt, 0.5-2 parts by mass of white sugar, 1-2 parts by mass of monosodium glutamate, 1-3 parts by mass of meat and bone zymolyte, 2-5 parts by mass of maltodextrin and 50-200 parts by mass of purified water are uniformly blended to obtain the soup-stock seasoning liquid.

In the step B), the mixing process further comprises a topping, and the topping is prepared according to the following method:

frying edible oil, shallot, ginger, garlic, meat, vegetables, edible fungi, thick broad-bean sauce and soy sauce at a temperature of above 130 ℃ for 10-30 min, and uniformly stirring to obtain the topping.

After the seasoning liquid is prepared, cooling the seasoning liquid to below 10 ℃.

After the raw materials are prepared, uniformly mixing the seasoning liquid, the treated side dish and the treated noodles, and pre-freezing to obtain a frozen and solid fabric-in-one pre-product;

specifically, the processed side dish and the processed noodles are placed in a box supporting die and are stirred uniformly and dispersed by a manipulator, the height of the noodles in a tray is about 3-5 cm, and if the ingredients also comprise topping, the topping and the processed side dish and the processed noodles are mixed together during the step of mixing.

Then adding seasoning liquid in different forms until the seasoning liquid can be uniformly filled with the noodle side dish to form a mixture, stirring the mixture into a uniform noodle-in-one product by using a manipulator, keeping the temperature of the mixture less than 10 ℃ in the stirring process, immediately putting the product into a quick freezing warehouse after the stirring is finished, and entering a product pre-freezing process.

According to different tastes and side dish selections, in the product integrating the shell fabric, the mass ratio of the processed noodles to the seasoning liquid to the side dish is 100: (120-250): (30-220), preferably 100: (150-200); (50-200). If the noodle further comprises topping, the mass ratio of the processed noodle, the seasoning liquid, the side dish and the topping is 100: (120-250): (30-220): (80 to 150)

The total thickness of the non-fried instant noodle product integrated with the fabric is 2-6 cm.

And quickly placing the mixed sample into a constant-temperature quick freezing warehouse at minus 45 +/-5 ℃ for pre-freezing for 4-8 hours until the core part of the sample is completely frozen, and continuously stabilizing for 1-2 hours in the pre-freezing warehouse.

And then, drying the pre-frozen product, wherein the drying is selected from cold air drying or vacuum freeze drying, preferably vacuum freeze drying, the vacuum degree of the vacuum freeze drying is 30-100 Pa, the drying temperature is 30-60 ℃, and the drying time is 6-24 hours. The vacuum degree is 30-100 Pa, and the drying is carried out for 6h at 60 ℃, 10h at 50 ℃ and 24h at 30 ℃.

The freeze-dried product is thoroughly dehydrated, the residual water content is low and is less than or equal to 5%, the water content in the freeze-dried product is low and uniform, the oil content is low, bacteria are not easy to propagate and grow, and the quality guarantee period can reach about 12 months.

And finally, packaging the prepared fabric-in-one non-fried instant noodles, wherein in order to ensure the product quality and the quality guarantee period, the environmental requirements on a packaging section are as follows: the environmental temperature is required to be less than or equal to 25 ℃, and the environmental humidity is required to be less than or equal to 35%.

The noodles, the seasonings and the side dishes are prepared into a whole, the formed instant noodles can be eaten after being brewed in boiling water for 3-4 min and lightly stirred, the processing and the eating are convenient, and the optimal state and quality can be realized in the processing process by the structure of integrating the fabrics.

In addition, the noodles prepared by the specific formula and the method can be ensured to be soaked in a high-moisture seasoning and side dish mixed solution environment for a long time in the preparation process, so that the noodles still keep good strength and elasticity. And simultaneously, the solid content of the seasoning liquid in the seasoning is controlled, so that the seasoning and the side dish can be uniformly filled in the gaps among the noodles, and further, the optimal state and quality of the final product can be realized in the subsequent freeze drying process.

The non-fried instant noodle product with the integrated fabric really integrates noodles, tastes and side dishes, and solves the problem that consumers are inconvenient to eat instant noodles; meanwhile, the product keeps the flavor of the original dish more natural and pure, and completely retains the nutritional ingredients of the raw materials and the food materials.

The result shows that the fabric-in-one non-fried instant noodles provided by the invention can be eaten after being brewed with boiling water for 3-5 min and lightly stirred, and after being brewed and rehydrated, the noodles present a bowl of complete home-made noodles, and the side dish has the home-made taste of fresh vegetables, and the noodles have the taste similar to that of hand-made fresh noodles, and have good strength and elasticity.

For further understanding of the present invention, the present invention provides a non-fried instant noodle and a method for preparing the same, which are described below with reference to the following examples, but the scope of the present invention is not limited by the following examples.

The preparation method of the composite emulsified ice oil solution comprises the following steps:

mixing and stirring 40 parts by mass of soybean oil, 25 parts by mass of polyglycerol fatty acid ester, 10 parts by mass of liquid phospholipid and 12 parts by mass of distilled glyceryl monostearate, emulsifying, and filtering to obtain an emulsion;

and diluting the emulsion with water to obtain a 2.0 wt% aqueous solution to obtain the composite emulsified ice oil solution.

The preparation method comprises the following steps:

1. weighing: accurately weighing the weight of each raw material;

2. mixing: sequentially putting liquid phospholipid, distilled glyceryl monostearate, polyglycerol fatty acid ester and soybean oil into a mixer from small to large, mixing and stirring for 5 minutes;

3. emulsification: adding the blended raw materials into a stirrer, controlling the stirring speed at 40 r/min, controlling the temperature at 75 ℃ and emulsifying for 30 min;

4. and (3) filtering: installing a 80-mesh screen at the outlet of the emulsifying tank for filtering to obtain an emulsion;

5. and (3) finished product: diluting the emulsion into 2.0 wt% water solution, pre-cooling and cooling to obtain emulsified ice oil solution with temperature not higher than 5 deg.C.

The following examples use the multiple emulsified ice oil solutions prepared in this example, when used.

Example 1

The preparation method of the non-fried instant noodles with the integrated shell fabric comprises the following steps:

(1) weighing 100g of high-gluten flour, 25g of potato acetate starch, 2.5g of wheat gluten, 1.5g of salt, 1.5g of egg liquid, 0.1g of xanthan gum, 0.15g of sodium dihydrogen phosphate, 0.15g of lecithin and gardenia yellow: 0.08g

(2) Dissolving the materials except for the flour, the wheat gluten and the starch in 48ml of water, adding the egg liquid, stirring at the speed of 40 revolutions per minute for more than 40 minutes, and preparing a salt-forming aqueous solution for later use;

(3) adding flour, starch and wheat gluten into a vacuum dough mixer, vacuumizing until the vacuum degree reaches 0.06Mpa, adding the prepared brine obtained in the step (2) into a vacuum dough mixing pot, stirring at the speed of 80r/min for 10 minutes until uniform dough is formed, and curing for 20 minutes.

(4) Pressing the flour belt into the flour belt with the thickness of 1.0 +/-0.02 mm by a continuous calender, wherein the continuous calendering is seven-path calendering, and the seven-path calendering roller spacing of the flour belt is (3.5) mm, (2.7) mm, (2.1) mm, (1.6) mm, (1.25) mm, (1.1) mm and (1.0) mm in sequence; the final noodle strip thickness was controlled to 1.0mm, and the noodle was cut with a 2.0mm square knife.

(5) Steaming the cut noodles in a pressure whole box of 20Kpa for 240s directly, then boiling in a boiling pot with the water temperature being equal to or higher than 95 ℃ for 130s, and finally steaming in a steaming box of 8Kpa for 30 s.

(6) The prepared compound emulsified ice oil solution with the concentration of 2% is pre-frozen to 0-5 ℃, and is sprayed on the surface of the noodles in a waterfall shape, so that the surface temperature of the noodles is quickly reduced to below 10 ℃, the aim of reducing the temperature is to slow down the rate of further water absorption and expansion of the noodles, and the quality of the noodles is effectively protected. And cooling the noodles, blowing cold air for 30s, and draining.

(7) Treating bone soup base with side dish

And (3) side dish treatment: cleaning and cutting 20g of pakchoi, 25g of agaric, 2g of medlar and 20g of yam slices, blanching in boiling water for 90s, and cooling with pure cold water for later use.

Preparing bone soup: cutting bones, cleaning, blanching with water, decocting at 98-101 ℃ for 5h, separating, vacuum concentrating at 65-85 ℃ until the concentration reaches 20%, blending 30g of concentrated bone soup with 3g of salt, 1.2g of monosodium glutamate and other seasonings to form uniform seasoning liquid, wherein the solid content of the seasoning liquid is 20%, and cooling to below 10 ℃ by using a cold water circulation jacketed kettle.

(8) Fabric integrated forming

Putting 100g of noodles and 70g of side dishes cooled by pure cold water into a box supporting die, uniformly stirring and dispersing by using a manipulator, wherein the height of the noodles in the tray is about 4cm, then adding 150g of bone soup base soup seasoning liquid until the seasoning liquid can be uniformly filled with the mixture of the noodles and the side dishes, stirring by using the manipulator again to form a uniform fabric-in-one product, immediately putting the product into an emergency freezer after stirring, and entering a product pre-freezing process. The total thickness of the product after the fabric-in-one product is formed is 6 cm.

(9) And pre-freezing the product

And quickly putting the pretreated sample into a constant-temperature quick freezing warehouse at the temperature of 50 ℃ below zero for freezing for 6 hours until the core part of the fabric-in-one product is completely frozen and is kept stable in the pre-freezing warehouse for about 1 hour.

(10) Vacuum freeze drying of the product

Putting the pre-frozen product into a vacuum freeze drying box for vacuum freeze sublimation drying, wherein the specific process parameters of the drying section are as follows: the vacuum degree is 60Pa, and the drying procedure is as follows: drying at 60 deg.C for 6h, at 50 deg.C for 10h, and at 30 deg.C for 24 h. The freeze-dried product is thoroughly dehydrated, the residual water content is low and is less than or equal to 5%, the water content in the freeze-dried product is low and uniform, the oil content is low, bacteria are not easy to propagate and grow, and the quality guarantee period can reach about 12 months.

(11) Product package

Immediately placing the sample after the moisture homogenization into a closed area with the environmental temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the embodiment.

Example 2

The preparation method of the non-fried instant noodles with the integrated shell fabric comprises the following steps:

(1) weighing 100g of high-gluten powder, 25g of cassava starch, 2g of vital gluten, 2g of salt, 2g of egg liquid, 0.1g of guar gum, 0.15g of sodium hexametaphosphate, 0.15g of sucrose fatty acid ester and turmeric: 0.08g

(2) Dissolving the materials except for the flour, the wheat gluten and the starch in 46ml of water, adding the egg liquid, stirring at the speed of 40 revolutions per minute for more than 40 minutes, and preparing a salt-forming aqueous solution for later use;

(3) adding flour, starch and wheat gluten into a vacuum dough mixer, vacuumizing until the vacuum degree reaches 0.06Mpa, adding the prepared brine obtained in the step (2) into a vacuum dough mixing pot, stirring at the speed of 80r/min for 10 minutes until uniform dough is formed, and curing for 20 minutes.

(4) Pressing the flour tapes into flour tapes with the thickness of 1.0 +/-0.02 mm by using a continuous calender, wherein the continuous calendering is seven-path calendering, and the six-path calendering roller spacing is (3.5) mm, (2.7) mm, (2.1) mm, (1.6) mm, (1.25) mm and (1.15) mm in sequence; the final noodle strip thickness was controlled to 1.10mm, and the noodle was cut with a square knife of 3.0 mm.

(5) Steaming the cut noodles in a pressure whole box of 20Kpa for 240s directly, then boiling in a boiling pot with the water temperature being equal to or higher than 95 ℃ for 130s, and finally steaming in a steaming box of 8Kpa for 30 s.

(6) The prepared compound emulsified ice oil solution with the concentration of 2% is pre-frozen to 0-5 ℃, and is sprayed on the surface of the noodles in a waterfall shape, so that the surface temperature of the noodles is quickly reduced to below 10 ℃, the aim of reducing the temperature is to slow down the rate of further water absorption and expansion of the noodles, and the quality of the noodles is effectively protected. And cooling the noodles, blowing cold air for 30s, and draining.

(7) Treating bone soup base with side dish

And (3) side dish treatment: cleaning and cutting 20g of pakchoi, 25g of agaric, 2g of medlar and 20g of yam slices, blanching in boiling water for 90s, and cooling with pure cold water for later use.

Preparing bone soup: cutting bones, cleaning, blanching with water, decocting at 98-101 ℃ for 5h, separating, vacuum concentrating at 65-85 ℃ until the concentration reaches 20%, blending 30g of concentrated bone soup with 3g of salt and 1.2g of monosodium glutamate flavoring to form uniform flavoring liquid, wherein the solid content of the flavoring liquid is 15%, and cooling to below 10 ℃ by using a cold water circulation jacketed kettle.

(8) Fabric integrated forming

Putting 100g of noodles and 70g of side dishes cooled by pure cold water into a box supporting die, uniformly stirring and dispersing by using a manipulator, wherein the height of the noodles in the tray is about 4cm, then adding 150g of bone soup base soup seasoning liquid until the seasoning liquid can be uniformly filled with the noodle and side dish mixture, stirring by using the manipulator again to form a uniform fabric-in-one product, immediately putting the product into an emergency freezer after stirring, and entering a product pre-freezing process.

According to different tastes and side dish selections, the weight of the wet noodles in the fabric-in-one product is 100 parts, the weight of the seasoning-side dish is 220 parts, and the total thickness of the product after the fabric-in-one product is formed is 6 cm.

(9) And pre-freezing the product

And quickly putting the pretreated sample into a constant-temperature quick freezing warehouse at the temperature of minus 45 ℃ for freezing for 6 hours until the core part of the fabric-in-one product is completely frozen, and continuously stabilizing the core part in the pre-freezing warehouse for about 1 hour.

(10) Vacuum freeze drying of the product

Putting the pre-frozen product into a vacuum freeze drying box for vacuum freeze sublimation drying, wherein the specific process parameters of the drying section are as follows: the vacuum degree is 60Pa, and the drying procedure is as follows: drying at 60 deg.C for 6h, at 50 deg.C for 10h, and at 30 deg.C for 24 h. The freeze-dried product is thoroughly dehydrated, the residual water content is low and is less than or equal to 5%, the water content in the freeze-dried product is low and uniform, the oil content is low, bacteria are not easy to propagate and grow, and the quality guarantee period can reach about 12 months.

(11) Product package

Immediately placing the sample after the moisture homogenization into a closed area with the environmental temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the embodiment.

Example 3

The preparation method of the non-fried instant noodles with the integrated shell fabric comprises the following steps:

(1) weighing 100g of high gluten powder, 25g of cassava modified starch, 2g of wheat gluten, 2g of salt, 2g of egg liquid, 0.1g of guar gum, 0.15g of sodium hexametaphosphate, 0.15g of sucrose fatty acid ester and turmeric: 0.08g

(2) Dissolving the materials except for the flour, the wheat gluten and the starch in 46ml of water, adding the egg liquid, stirring at the speed of 40 revolutions per minute for more than 40 minutes, and preparing a salt-forming aqueous solution for later use;

(3) adding flour, starch and wheat gluten into a vacuum dough mixer, vacuumizing until the vacuum degree reaches 0.06Mpa, adding the prepared brine obtained in the step (2) into a vacuum dough mixing pot, stirring at the speed of 80r/min for 10 minutes until uniform dough is formed, and curing for 20 minutes.

(4) Pressing the flour tapes into flour tapes with the thickness of 1.0 +/-0.02 mm by using a continuous calender, wherein the continuous calendering is seven-path calendering, and the six-path calendering roller spacing is (3.5) mm, (2.7) mm, (2.1) mm, (1.6) mm, (1.25) mm and (1.15) mm in sequence; the final noodle strip thickness was controlled to 1.10mm, and the noodle was cut with a square knife of 3.0 mm.

(5) Steaming the cut noodles in a pressure whole box of 20Kpa for 240s directly, then boiling in a boiling pot with the water temperature being equal to or higher than 95 ℃ for 130s, and finally steaming in a steaming box of 8Kpa for 30 s.

(6) The prepared compound emulsified ice oil solution with the concentration of 2% is pre-frozen to 0-5 ℃, and is sprayed on the surface of the noodles in a waterfall shape, so that the surface temperature of the noodles is quickly reduced to below 10 ℃, the aim of reducing the temperature is to slow down the rate of further water absorption and expansion of the noodles, and the quality of the noodles is effectively protected. And cooling the noodles, blowing cold air for 30s, and draining.

(7) Seasoning base soup and side dish type

And (3) side dish treatment: cleaning and cutting 20g of pakchoi, 25g of agaric, 2g of medlar, 20g of yam slices and the like, blanching in boiling water for 90s, and cooling in pure cold water for later use.

Preparing a base soup: 3 parts of edible salt, 1 part of white sugar, 1.5 parts of monosodium glutamate, 1 part of meat and bone zymolyte, 2 parts of maltodextrin and 150 parts of purified water are blended to form uniform seasoning liquid, the solid content of the seasoning liquid is 18 percent, and the seasoning liquid is cooled to below 10 ℃ by a cold water circulating jacketed kettle.

(8) Fabric integrated forming

Putting 100g of noodles and 70g of side dishes cooled by pure cold water into a box supporting die, uniformly stirring and dispersing by using a manipulator, wherein the height of the noodles in a tray is about 4cm, then adding 150g of base soup seasoning liquid until the seasoning liquid can be uniformly filled with a noodle and side dish mixture, stirring by using the manipulator again to form a uniform fabric-in-one product, immediately putting the product into an emergency freezer after stirring, and entering a product pre-freezing process.

According to different tastes and side dish selections, the weight of the wet noodles in the fabric-in-one product is 100 parts, the weight of the seasoning-side dish is 220g, and the total thickness of the product after the fabric-in-one product is formed is 6 cm.

(9) And pre-freezing the product

And quickly putting the pretreated sample into a constant-temperature quick freezing warehouse at about-50 ℃ for freezing for 6 hours until the core part of the fabric-in-one product is completely frozen, and continuously stabilizing in the pre-freezing warehouse for about 1 hour.

(10) Vacuum freeze drying of the product

Putting the pre-frozen product into a vacuum freeze drying box for vacuum freeze sublimation drying, wherein the specific process parameters of the drying section are as follows: the vacuum degree is 60Pa, and the freeze drying procedure comprises the following steps: drying at 60 deg.C for 6h, at 50 deg.C for 10h, and at 30 deg.C for 24 h. The freeze-dried product is thoroughly dehydrated, the residual water content is low and is less than or equal to 5%, the water content in the freeze-dried product is low and uniform, the oil content is low, bacteria are not easy to propagate and grow, and the quality guarantee period can reach about 12 months.

(11) Product package

Immediately placing the sample after the moisture homogenization into a closed area with the environmental temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the embodiment.

Example 4

The preparation method of the non-fried instant noodles with the integrated shell fabric comprises the following steps:

(1) weighing 100g of medium gluten powder, 25g of potato starch, 2.5g of vital gluten, 1g of salt, 1g of egg liquid, 0.1g of sodium alginate, 0.15g of sodium tripolyphosphate, 0.15g of glycerin monostearate and gardenia yellow: 0.06g

(2) Dissolving the materials except for the flour, the wheat gluten and the starch in 47ml of water, adding the egg liquid, stirring at the speed of 40 revolutions per minute for more than 40 minutes, and preparing a salt-forming aqueous solution for later use;

(3) adding flour, starch and wheat gluten into a vacuum dough mixer, vacuumizing until the vacuum degree reaches 0.06Mpa, adding the prepared brine obtained in the step (2) into a vacuum dough mixing pot, stirring at the speed of 80r/min for 10 minutes until uniform dough is formed, and curing for 20 minutes.

(4) Pressing the flour tapes into flour tapes with the thickness of 1.0 +/-0.02 mm by using a continuous calender, wherein the continuous calendering is seven-path calendering, and the six-path calendering roll spacing is (3.5) mm, (2.7) mm, (2.1) mm, (1.6) mm, (1.25) mm and (1.1) mm in sequence; the thickness of the final noodle strip was controlled to 1.05mm, and the noodle was cut with a 1.5mm circular knife.

(5) Steaming the cut noodles in a pressure whole box of 20Kpa for 240s directly, then boiling in a boiling pot with the water temperature being equal to or higher than 95 ℃ for 130s, and finally steaming in a steaming box of 8Kpa for 30 s.

(6) The prepared compound emulsified ice oil solution with the concentration of 2% is pre-frozen to 0-5 ℃, and is sprayed on the surface of the noodles in a waterfall shape, so that the surface temperature of the noodles is quickly reduced to below 10 ℃, the aim of reducing the temperature is to slow down the rate of further water absorption and expansion of the noodles, and the quality of the noodles is effectively protected. And cooling the noodles, blowing cold air for 30s, and draining.

(7) Processing fried topping side dish with bottom soup

Frying the topping: 20g of edible oil, 20g of scallion, ginger and garlic, 80g of chicken, 40g of green pepper, 30g of mushroom, 10g of broad bean paste and 15g of soy sauce seasoning, frying for 10min at the temperature of more than 130 ℃, and seasoning for later use; 30g of Korean vegetables, 30g of bean sprouts and 30g of agaric are blanched in boiling water for 90s for standby;

preparing bone soup: cutting bones, cleaning, blanching with water, decocting at 98-101 ℃ for 5h, separating, vacuum concentrating at 65-85 ℃ until the concentration reaches 20%, blending with seasonings such as 3g of salt and 1.2g of monosodium glutamate to obtain a uniform seasoning liquid, wherein the solid content of the seasoning liquid is 18%, and cooling to below 10 ℃ by using a cold water circulation jacketed kettle.

(8) Fabric integrated forming

Putting 100g of noodles, 30g of side dish and 100g of topping which are cooled by pure cold water into a box supporting die, uniformly stirring by a manipulator, uniformly dispersing, wherein the height of the noodles in a tray is about 4cm, then adding 150g of bone soup seasoning liquid until the seasoning liquid can be uniformly filled with the mixture of the noodles and the side dish, stirring by the manipulator again to form a uniform fabric-in-one product, immediately putting the product into an emergency freezer after stirring, and entering a product pre-freezing process.

According to different tastes and side dish selections, the weight of the wet noodles in the fabric-in-one product is 100 parts, the weight of the seasoning-side dish is 280 parts, and the total thickness of the product after the fabric-in-one product is formed is 6 cm.

(9) Product pre-freezing

And quickly putting the pretreated sample into a constant-temperature quick freezing warehouse at about-45 ℃ for freezing for 4-8 hours until the core part of the fabric-in-one product is completely frozen, and continuously stabilizing in the pre-freezing warehouse for about 1 hour.

(10) Vacuum freeze drying of product

Putting the pre-frozen product into a vacuum freeze drying box for vacuum freeze sublimation drying, wherein the specific process parameters of the drying section are as follows: the vacuum degree is 60Pa, wherein the vacuum freeze drying procedure is as follows: drying at 60 deg.C for 6h, at 50 deg.C for 10h, and at 30 deg.C for 24 h. The freeze-dried product is thoroughly dehydrated, the residual water content is low and is less than or equal to 5%, the water content in the freeze-dried product is low and uniform, the oil content is low, bacteria are not easy to propagate and grow, and the quality guarantee period can reach about 12 months.

(11) Product package

Immediately placing the sample after the moisture homogenization into a closed area with the environmental temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the embodiment.

Comparative example 1

The preparation method of the non-fried instant noodles with the integrated flour comprises the following steps:

(1) weighing medium gluten flour 100g and salt 1.5g

(2) Dissolving the edible salt in 32ml of water to prepare a salt-forming aqueous solution for later use;

(3) adding flour into a vacuum dough mixer, vacuumizing until the vacuum degree reaches 0.06Mpa, adding the prepared brine of (2) into a vacuum dough mixing pot, stirring at the speed of 80r/min for 10 minutes until uniform dough is formed, and curing for 20 minutes.

(4) Pressing the flour belt into the flour belt with the thickness of 1.0 +/-0.02 mm by a continuous calender, wherein the continuous calendering is seven-path calendering, and the seven-path calendering roller spacing of the flour belt is (3.5) mm, (2.7) mm, (2.1) mm, (1.6) mm, (1.25) mm, (1.1) mm and (1.0) mm in sequence; the final noodle strip thickness was controlled to 1.0mm, and the noodle was cut with a 2.0mm square knife.

(5) Steaming the cut noodles in a pressure whole box of 20Kpa for 240s, boiling in a boiling pot with water temperature not lower than 95 deg.C for 130s, and steaming in a pressure steam box of 8Kpa for 30s

(6) The prepared compound emulsified ice oil solution with the concentration of 2% is pre-frozen to 0-5 ℃, and is sprayed on the surface of the noodles in a waterfall shape, so that the surface temperature of the noodles is quickly reduced to below 10 ℃, the aim of reducing the temperature is to slow down the rate of further water absorption and expansion of the noodles, and the quality of the noodles is effectively protected. And cooling the noodles, blowing cold air for 30s, and draining.

(7) Treating bone soup base with side dish

And (3) side dish treatment: cleaning and cutting 20g of pakchoi, 25g of agaric, 2g of medlar and 20g of yam slices, blanching in boiling water for 90s, and cooling with pure cold water for later use.

Preparing bone soup: cutting bones, cleaning, blanching with water, decocting at 98-101 ℃ for 5h, separating, vacuum concentrating at 65-85 ℃ until the concentration reaches 20%, blending the concentrated bone soup with 3g of salt, 1.2g of monosodium glutamate and other seasonings to form a uniform seasoning liquid, wherein the solid content of the seasoning liquid is 20%, and cooling to below 10 ℃ by using a cold water circulation jacketed kettle.

(8) Fabric integrated forming

Putting 100g of noodles and 70g of side dishes cooled by pure cold water into a box supporting die, uniformly stirring and dispersing by using a manipulator, wherein the height of the noodles in the tray is about 4cm, then adding 150g of bone soup base soup seasoning liquid until the seasoning liquid can be uniformly filled with the mixture of the noodles and the side dishes, stirring by using the manipulator again to form a uniform fabric-in-one product, immediately putting the product into an emergency freezer after stirring, and entering a product pre-freezing process. The total thickness of the product after the fabric-in-one product is formed is 6 cm.

(9) Product pre-freezing

And quickly putting the pretreated sample into a constant-temperature quick freezing warehouse at the temperature of 50 ℃ below zero for freezing for 6 hours until the core part of the fabric-in-one product is completely frozen and is kept stable in the pre-freezing warehouse for about 1 hour.

(10) Vacuum freeze drying of product

Putting the pre-frozen product into a vacuum freeze drying box for vacuum freeze sublimation drying, wherein the specific process parameters of the drying section are as follows: the vacuum degree is 60Pa, and the drying procedure is as follows: drying at 60 deg.C for 6h, at 50 deg.C for 10h, and at 30 deg.C for 24 h. The freeze-dried product is thoroughly dehydrated, the residual water content is low and is less than or equal to 5%, the water content in the freeze-dried product is low and uniform, the oil content is low, bacteria are not easy to propagate and grow, and the quality guarantee period can reach about 12 months.

(11) Product package

Immediately placing the sample after the moisture homogenization into a closed area with the ambient temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the comparative example.

Comparative example 2

The preparation method of the non-fried instant noodles with the integrated flour comprises the following steps:

(1) weighing 100g of high-gluten flour, 25g of potato acetate, 2.5g of wheat gluten, 1.5g of salt, 1.5g of egg liquid, 0.1g of xanthan gum, 0.15g of sodium dihydrogen phosphate, 0.15g of lecithin and gardenia yellow: 0.08g

(2) Dissolving the materials except for the flour, the wheat gluten and the starch in 48ml of water, adding the egg liquid, stirring at the speed of 40 revolutions per minute for more than 40 minutes, and preparing a salt-forming aqueous solution for later use;

(3) adding flour, starch and wheat gluten into a vacuum dough mixer, vacuumizing until the vacuum degree reaches 0.06Mpa, adding the prepared brine obtained in the step (2) into a vacuum dough mixing pot, stirring at the speed of 80r/min for 10 minutes until uniform dough is formed, and curing for 20 minutes.

(4) Pressing the flour belt into the flour belt with the thickness of 1.0 +/-0.02 mm by a continuous calender, wherein the continuous calendering is seven-path calendering, and the seven-path calendering roller spacing of the flour belt is (3.5) mm, (2.7) mm, (2.1) mm, (1.6) mm, (1.25) mm, (1.1) mm and (1.0) mm in sequence; the final noodle strip thickness was controlled to 1.0mm, and the noodle was cut with a 2.0mm square knife.

(5) Steaming the cut noodles in a pressure whole box of 20Kpa for 240s directly, then boiling in a boiling pot with the water temperature being equal to or higher than 95 ℃ for 150 s, and finally steaming in a steaming box of 8Kpa for 30 s.

(6) Spraying normal temperature purified water on the surface of the noodles in a waterfall manner to reduce the surface temperature of the noodles to below 25 ℃, cooling the noodles, blowing the noodles at normal temperature for 30s, and draining.

(7) Treating bone soup base with side dish

And (3) side dish treatment: cleaning and cutting 20g of pakchoi, 25g of agaric, 2g of medlar and 20g of yam slices, blanching in boiling water for 90s, and cooling with pure cold water for later use.

Preparing bone soup: cutting bones, cleaning, blanching in water, decocting at 98-101 ℃ for 5h, separating, concentrating under vacuum at 65-85 ℃ until the concentration reaches 20%, blending the concentrated bone soup with 3g of salt, 1.2g of monosodium glutamate and other seasonings to form a uniform seasoning liquid, wherein the solid content of the seasoning liquid is 4%.

(8) Fabric integrated forming

Putting 100g of noodles and 70g of side dishes which are cooled by purified water into a box supporting die, uniformly stirring and dispersing by using a manipulator, wherein the height of the noodles in the tray is about 4cm, then adding 150g of bone soup base soup seasoning liquid until the seasoning liquid can be uniformly filled with the mixture of the noodles and the side dishes, stirring by using the manipulator again to form a uniform fabric-in-one product, immediately putting the product into an emergency freezer after stirring, and entering a product pre-freezing process. The total thickness of the product after the fabric-in-one product is formed is 6 cm.

(9) And pre-freezing the product

And quickly putting the pretreated sample into a constant-temperature quick freezing warehouse at the temperature of-25 ℃ for freezing for 3 hours until the core part of the fabric-in-one product is completely frozen, and continuously stabilizing in the pre-freezing warehouse for about 1 hour.

(10) Vacuum freeze drying of the product

Putting the pre-frozen product into a vacuum freeze drying box for vacuum freeze sublimation drying, wherein the specific process parameters of the drying section are as follows: the vacuum degree is 60Pa, wherein the drying is carried out at 60 ℃ for 6h, at 50 ℃ for 10h and at 30 ℃ for 24 h. The freeze-dried product is thoroughly dehydrated, the residual water content is low and is less than or equal to 5%, the water content in the freeze-dried product is low and uniform, the oil content is low, bacteria are not easy to propagate and grow, and the quality guarantee period can reach about 12 months.

(11) Product package

Immediately placing the sample after the moisture homogenization into a closed area with the ambient temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the comparative example.

Comparative example 3

The preparation method of the non-fried instant noodles with the integrated shell fabric comprises the following steps:

(1) weighing 100g of high-gluten flour, 25g of potato acetate starch, 2.5g of wheat gluten, 1.5g of salt, 1.5g of egg liquid, 0.1g of xanthan gum, 0.15g of sodium dihydrogen phosphate, 0.15g of lecithin and gardenia yellow: 0.08g

(2) Dissolving the materials except for the flour, the wheat gluten and the starch in 48ml of water, adding the egg liquid, stirring at the speed of 40 revolutions per minute for more than 40 minutes, and preparing a salt-forming aqueous solution for later use;

(3) adding flour, starch and wheat gluten into a vacuum dough mixer, vacuumizing until the vacuum degree reaches 0.06Mpa, adding the prepared brine obtained in the step (2) into a vacuum dough mixing pot, stirring at the speed of 80r/min for 10 minutes until uniform dough is formed, and curing for 20 minutes.

(4) Pressing the flour belt into the flour belt with the thickness of 1.0 +/-0.02 mm by a continuous calender, wherein the continuous calendering is seven-path calendering, and the seven-path calendering roller spacing of the flour belt is (3.5) mm, (2.7) mm, (2.1) mm, (1.6) mm, (1.25) mm, (1.1) mm and (1.0) mm in sequence; the final noodle strip thickness was controlled to 1.0mm, and the noodle was cut with a 2.0mm square knife.

(5) Steaming the cut noodles in a pressure whole box of 20Kpa for 240s directly, then boiling in a boiling pot with the water temperature being equal to or higher than 95 ℃ for 130s, and finally steaming in a steaming box of 8Kpa for 30 s.

(6) The prepared compound emulsified ice oil solution with the concentration of 2% is pre-frozen to 0-5 ℃, and is sprayed on the surface of the noodles in a waterfall shape, so that the surface temperature of the noodles is quickly reduced to below 10 ℃, the aim of reducing the temperature is to slow down the rate of further water absorption and expansion of the noodles, and the quality of the noodles is effectively protected. And cooling the noodles, blowing cold air for 30s, and draining.

(7) Treating bone soup base with side dish

And (3) side dish treatment: cleaning and cutting 20g of pakchoi, 25g of agaric, 2g of medlar and 20g of yam slices, blanching in boiling water for 90s, and cooling with pure cold water for later use.

Preparing bone soup: cutting bones, cleaning, blanching in water, decocting at 98-101 ℃ for 5 hours, separating, vacuum concentrating at 65-85 ℃ until the concentration reaches 20%, blending the concentrated bone soup with 3g of salt and 1.2g of monosodium glutamate seasoning to form uniform seasoning liquid, wherein the solid content of the seasoning liquid is 20%, and cooling to below 10 ℃ by using a cold water circulating jacketed kettle. (8) Upper and lower forming of fabric

Adding 150g of the bone soup stock seasoning liquid into a box-holding mould, wherein the height of the seasoning liquid is 3cm, immediately placing into an emergency freezer at-45 deg.C, and freezing for 3h until the bone soup stock seasoning liquid is completely shaped and frozen. Then 100g of noodles and 70g of side dish which are cooled by pure cold water are put into a pre-frozen tray box mould filled with seasoning liquid, the height in the tray is 4cm, and after the pre-freezing, the product is immediately put into an emergency freezer to enter a product pre-freezing procedure.

The total thickness of the product after the fabric-in-one product is formed is 7 cm.

(9) And pre-freezing the product

And (3) quickly putting the pretreated sample into a constant-temperature quick freezing warehouse at the temperature of 50 ℃ below zero for freezing for 6 hours until the core part of the product is completely frozen, and continuously stabilizing the core part in the pre-freezing warehouse for about 1 hour.

(10) Vacuum freeze drying of the product

Putting the pre-frozen product into a vacuum freeze drying box for vacuum freeze sublimation drying, wherein the specific process parameters of the drying section are as follows: the vacuum degree is 60Pa, and the drying procedure is as follows: drying at 60 deg.C for 6h, at 50 deg.C for 10h, and at 30 deg.C for 24 h. The phenomenon of uneven up-and-down dehydration occurs after freeze-drying, and in order to meet the quality of the whole product, the freeze-drying process needs to be focused on conditioning with longer drying time, so that not only is the freeze-drying energy consumption increased, but also the excessive drying of the flour cakes is further caused, and the taste of the flour cakes is influenced; and the upper and lower layers of the flour cake and the seasonings are directly separated after the product is freeze-dried, so that a complete integral structure cannot be formed.

(11) Product package

Immediately placing the sample with the homogenized moisture into a closed area with the ambient temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the comparative example.

Example 5

Sensory evaluation results:

the noodles prepared in the above examples and comparative examples were subjected to food sensory evaluation by 35 professional food sensory evaluators, and the results are shown in table 1.

Table 1 sensory evaluation results of examples 1 to 4 and comparative examples 1 to 3:

as can be seen from Table 1, according to the comparison of sensory evaluation of products with different formulas and different processes, the noodle formula, the noodle boiling time, the cooling treatment, the structural shape and other processes have great influence on the mouthfeel and the reduction degree of the product after brewing, and particularly, the noodles have the unique mouthfeel which is similar to the mouthfeel of fresh noodles made by hands and have good muscle strength, soft elasticity and anti-foaming performance. In order to achieve the best state of the product and the high degree of reduction of the mouthfeel of the handmade fresh noodles, the screened formula needs to be eaten and preferably selected, and the optimal process adopted by the patent is strictly followed.

Wherein, the formula of the comparative example 1 is changed, so that the mouthfeel reducibility of the rehydrated noodle cake is poorer, the mouthfeel is hard and crisp, and the soft elasticity and the soaking resistance of the noodles are insufficient.

Comparative example 2 the pretreatment process (cooking process, cooling condition, solid content in seasoning liquid and pre-freezing condition of the product) was changed, so that the integrity of the product block type was poor, the block type fabric after freeze-drying of the product was not uniform, the molding effect was poor, the surface had holes or bubbles, the block type was fragile, and the strip-drawing adhesion phenomenon after reconstitution was severe, and the noodle dispersibility was poor.

Wherein, the cooking time is prolonged, so that the cooked noodles have excessive water absorption when being soaked in the subsequent seasoning liquid, thereby causing the noodles to have soft taste, poor bubble resistance and poor muscle strength;

the change of the cooling condition of the noodles increases the viscosity among the noodles, so that the noodles are seriously adhered after being brewed and rehydrated, and the sensory quality of the noodles is greatly influenced;

the solid content of the seasoning liquid is low, and the seasoning liquid cannot form enough supports after freeze-drying, so that the noodles cannot form a relatively uniform state in the seasoning, and the phenomena of layering of noodles, materials and vegetables, holes, bubbling and the like after freeze-drying are caused;

the pre-freezing condition of the product is changed, so that the core part of the product cannot be completely frozen and completely frozen, and the surfaces of the noodle, seasoning and side dish combined fabric product have serious holes and bubbling after freeze-drying. Or even not as a whole.

Compared with the prior art, the structure of the comparative example 3 is changed, the phenomenon of uneven up-and-down dehydration occurs after freeze-drying, in order to meet the quality of the whole product, the freeze-drying process needs to be focused on conditioning with longer drying time, so that the freeze-drying energy consumption is increased, and the excessive drying of the flour cakes is further caused, so that the taste of the flour cakes is influenced; and the upper and lower layers of the flour cake and the seasonings are directly separated after the product is freeze-dried, so that a complete integral structure cannot be formed.

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. A non-fried instant noodle integrating shell fabric is characterized by comprising a noodle cake formed by noodles, and seasonings and side dishes filled in gaps among the noodles.

2. The instant noodles according to claim 1, wherein the thickness of the instant noodles is 2-6 cm.

3. The instant noodles according to claim 1, wherein the noodles are prepared from the following raw materials in parts by mass:

60-120 parts of high-gluten powder, 20-35 parts of starch, 1-5 parts of wheat gluten, 1-1.5 parts of salt, 1-1.5 parts of egg liquid, 0.05-0.15 part of thickening agent, 0.05-0.2 part of phosphate, 0.05-0.15 part of emulsifier, 0.04-0.08 part of colorant and 35-48 parts of water.

4. A method for preparing instant noodles according to claims 1 to 3, comprising the steps of:

A) preparing the noodles:

1) mixing salt, thickening agent, phosphate, emulsifier, colorant and water, adding egg liquid, mixing and stirring to obtain salt water solution;

2) mixing high gluten flour, starch and wheat gluten in a vacuum dough mixer, adding the mixture into the saline water obtained in the step 1), and stirring to obtain dough;

fermenting and curing the dough to obtain cured dough;

3) compounding and rolling the cured dough to obtain a flour belt;

4) cutting the noodle strip into strips to obtain noodles;

5) sequentially carrying out primary steaming, cooking and secondary steaming on the noodles to obtain cooked noodles;

6) spraying the composite emulsified ice oil solution with the temperature of less than or equal to 5 ℃ on the surface of the cooked noodles, and removing the redundant composite emulsified ice oil solution on the surface of the noodles to obtain the treated noodles, wherein the central temperature of the treated noodles is less than or equal to 10 ℃;

B) uniformly mixing the seasoning liquid, the treated side dish and the treated noodles, and pre-freezing to obtain a frozen and solid fabric-in-one pre-product; the solid content of the seasoning liquid is more than 4 wt%;

C) and drying the fabric-in-one pre-product to obtain the fabric-in-one non-fried instant noodles.

5. The method according to claim 4, characterized in that in the step 2), the vacuum degree of the vacuum dough mixer is 0.04-0.07 MPa, the stirring speed is 70-90 rpm, and the stirring time is 6-12 min;

the curing time is 10-20 min

In the step 3), the composite rolling is seven-way rolling of the surface belt, and the distance between the seven-way rolling rollers of the surface belt is 3.0-4.0 mm, 2.5-2.8 mm, 1.8-2.2 mm, 1.4-1.7 mm, 1.2-1.3 mm, 1.1-1.2 mm and 0.98-1.10 mm in sequence; the thickness of the finally formed surface belt is 0.95-1.10 mm;

the slitting knife used for slitting is selected from a 0.8-2.5 mm round knife, a 1.0-4.0 mm square knife or a 6.0-10 mm indentation square knife.

6. The method according to claim 4, wherein the temperature of the first steaming is more than or equal to 98 ℃, the steam pressure of a steam box is 6-20 KPa, and the steaming time is 120-240 s; the cooking temperature is more than or equal to 95 ℃, and the cooking time is 60-180 s; the temperature of the second steaming is more than or equal to 98 ℃, the steam pressure of the steam box is 4-8 KPa, and the steaming time is 30-50 s.

7. The preparation method according to claim 4, wherein the preparation method of the composite emulsified ice oil solution comprises the following steps:

mixing and stirring 35-50 parts by mass of soybean oil, 20-30 parts by mass of polyglycerol fatty acid ester, 8-15 parts by mass of liquid phospholipid and 10-15 parts by mass of distilled glyceryl monostearate, emulsifying, and filtering to obtain an emulsion;

diluting the emulsion with water into a water solution with the concentration of 1.5-3 wt% to obtain the composite emulsified ice oil solution.

8. The method of claim 4, wherein the treated side dish is prepared as follows:

cleaning, cutting, blanching with boiling water and cooling the side dish to obtain a processed side dish;

the flavoring liquid comprises bone soup flavoring liquid or bottom soup flavoring liquid;

the bone soup seasoning liquid is prepared by the following method:

sequentially chopping, cleaning, blanching, decocting for 2-8h at 98-101 ℃ and carrying out solid-liquid separation on the bones to obtain bone soup;

concentrating the bone soup, and uniformly blending with seasonings to obtain a bone soup seasoning liquid;

the base soup seasoning liquid is prepared by the following method:

uniformly blending 3-5 parts by mass of edible salt, 0.5-2 parts by mass of white sugar, 1-2 parts by mass of monosodium glutamate, 1-3 parts by mass of meat and bone zymolyte, 2-5 parts by mass of maltodextrin and 50-150 parts by mass of purified water to obtain a stock seasoning liquid;

in the step B), the mixing process further comprises a topping, and the topping is prepared according to the following method:

frying edible oil, shallot, ginger, garlic, meat, vegetables, edible fungi, thick broad-bean sauce and soy sauce at a temperature of above 130 ℃ for 10-30 min, and uniformly stirring to obtain the topping.

9. The preparation method according to claim 4, wherein in the step C), the mass ratio of the processed noodles to the seasoning liquid to the side dish is 100: (120-250); (30-220);

the pre-freezing temperature is-45 +/-5 ℃, and the pre-freezing time is 4-8 hours.

10. The preparation method according to claim 4, wherein the drying is selected from cold air drying or vacuum freeze drying, preferably vacuum freeze drying, the vacuum freeze drying is 30-100 Pa, the drying temperature is 30-60 ℃, and the drying time is 6-24 hours.

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