CN111616300A - Instant noodles without excessive internal heat and preparation method thereof - Google Patents
Instant noodles without excessive internal heat and preparation method thereof Download PDFInfo
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- CN111616300A CN111616300A CN202010487608.7A CN202010487608A CN111616300A CN 111616300 A CN111616300 A CN 111616300A CN 202010487608 A CN202010487608 A CN 202010487608A CN 111616300 A CN111616300 A CN 111616300A
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 39
- 235000014676 Phragmites communis Nutrition 0.000 claims abstract description 26
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 16
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- 241000209140 Triticum Species 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 11
- 239000003513 alkali Substances 0.000 claims abstract description 11
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 11
- 239000010452 phosphate Substances 0.000 claims abstract description 11
- 239000000049 pigment Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 108010068370 Glutens Proteins 0.000 claims abstract description 9
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 9
- 235000005911 diet Nutrition 0.000 claims abstract description 9
- 230000000378 dietary effect Effects 0.000 claims abstract description 9
- 235000019264 food flavour enhancer Nutrition 0.000 claims abstract description 9
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000021312 gluten Nutrition 0.000 claims abstract description 9
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- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
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- 238000005520 cutting process Methods 0.000 claims description 12
- 238000005303 weighing Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 4
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 4
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 4
- 238000004108 freeze drying Methods 0.000 claims description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 2
- 229920002261 Corn starch Polymers 0.000 claims description 2
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 claims description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 2
- 241000508725 Elymus repens Species 0.000 claims description 2
- 240000003183 Manihot esculenta Species 0.000 claims description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 239000004148 curcumin Substances 0.000 claims description 2
- 235000012754 curcumin Nutrition 0.000 claims description 2
- 229940109262 curcumin Drugs 0.000 claims description 2
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims description 2
- 239000009627 gardenia yellow Substances 0.000 claims description 2
- 238000007602 hot air drying Methods 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 2
- 239000002151 riboflavin Substances 0.000 claims description 2
- 229960002477 riboflavin Drugs 0.000 claims description 2
- 235000019192 riboflavin Nutrition 0.000 claims description 2
- 229940100486 rice starch Drugs 0.000 claims description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 2
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 2
- 229940100445 wheat starch Drugs 0.000 claims description 2
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims 1
- 239000002773 nucleotide Substances 0.000 claims 1
- 125000003729 nucleotide group Chemical group 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
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- 238000002474 experimental method Methods 0.000 description 4
- 239000002932 luster Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 206010018291 Gingival swelling Diseases 0.000 description 2
- 240000007171 Imperata cylindrica Species 0.000 description 2
- 208000007117 Oral Ulcer Diseases 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 208000002399 aphthous stomatitis Diseases 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 206010034829 Pharyngeal oedema Diseases 0.000 description 1
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 description 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 206010018388 glossodynia Diseases 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
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- 208000018962 mouth sore Diseases 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention relates to the field of food processing, in particular to instant noodles without excessive internal heat and a preparation method thereof. The raw materials comprise, by weight, 70-100 parts of wheat flour, 0.5-10 parts of starch, 0.5-12 parts of refined vegetable oil, 2-8 parts of wheat gluten, 0.5-8 parts of white granulated sugar, 0.2-6 parts of salt, 0.2-8 parts of a flavor enhancer, 0.1-7 parts of dietary alkali, 0.1-4 parts of phosphate, 0.1-2 parts of pigment, 0.1-4 parts of vitamin E and 2-15 parts of reed rhizome. The invention has the beneficial effects that: the internal heat-clearing instant noodles contain traditional Chinese medicinal materials for clearing heat and reducing internal heat, are reasonable in medicinal material proportion, and have good taste and flavor and the effects of clearing heat and reducing internal heat, so that consumers can eat the instant noodles without internal heat; the preparation method of the instant noodles without excessive internal heat has the advantages of simple process and low processing cost, and can be suitable for mass production.
Description
Technical Field
The application relates to the field of food, in particular to instant noodles without excessive internal heat and a preparation method thereof.
Background
Instant noodles, named instant noodles, etc. are cooked with hot water in short time, and are produced with wheat flour, starch, salt and other material and through mixing, kneading, cooking, rolling, shredding, forming and other steps. The instant noodles have the characteristics of convenient eating, good storability, good taste and flavor and the like, and are deeply loved by consumers.
Although the instant noodles have many advantages, the phenomenon of easy excessive internal heat when eaten, and the physiological phenomena of oral ulcer, gum swelling and pain, mouth and tongue erosion and the like easily caused after excessive internal heat. Therefore, if one kind of instant noodles can meet the requirements of consumers who like eating the instant noodles, have the effects of clearing heat and reducing internal heat, and can be eaten more and do not cause internal heat, the instant noodles can better meet the requirements of the current market.
Disclosure of Invention
In order to solve the technical problems of the technology, the invention provides instant noodles without burning, which are realized by the following technical scheme:
the non-excessive internal heat instant noodles comprise, by weight, 70-100 parts of wheat flour, 0.5-10 parts of starch, 0.5-12 parts of refined vegetable oil, 2-8 parts of vital gluten, 0.5-8 parts of white granulated sugar, 0.2-6 parts of salt, 0.2-8 parts of a flavor enhancer, 0.1-7 parts of dietary alkali, 0.1-4 parts of phosphate, 0.1-2 parts of pigment, 0.1-4 parts of vitamin E and 2-15 parts of reed rhizome.
As a further improvement of the non-excessive internal heat instant noodles and the preparation method thereof, the instant noodles further comprise 2-16 parts of couch grass root by weight.
As a further improvement of the instant noodles without excessive internal heat and the preparation method thereof, the starch is one or a combination of a plurality of cassava starch, wheat starch, rice starch, corn starch and acetate starch.
As a further improvement of the instant noodles without excessive internal heat, the flavor enhancer is one or a combination of monosodium glutamate and disodium 5' -ribonucleotide.
As a further improvement of the instant noodles without causing excessive internal heat, the edible alkali is one or a combination of more of sodium carbonate and potassium carbonate.
As a further improvement of the instant noodles without excessive internal heat, the phosphate is one or a combination of more of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate.
As a further improvement of the instant noodles without causing excessive internal heat, the pigment is one or a combination of curcumin, gardenia yellow and riboflavin.
The invention also provides a preparation method of the instant noodles without excessive internal heat, which comprises the following steps: ,
s1: weighing 2-15 parts of reed rhizome, sequentially cleaning, sorting, extracting and concentrating to obtain a reed rhizome concentrated solution with a ratio of medicinal materials to concentrated solution 1:1, weighing 70-100 parts of wheat flour, 0.5-10 parts of starch, 0.5-12 parts of refined vegetable oil, 2-8 parts of vital gluten, 0.5-8 parts of white granulated sugar, 0.2-6 parts of salt, 0.2-8 parts of flavor enhancer, 0.1-7 parts of dietary alkali, 0.1-4 parts of phosphate, 0.1-2 parts of pigment and 0.1-4 parts of vitamin E, and mixing and stirring the uniformly mixed raw materials, the reed rhizome concentrated solution and purified water by adopting a normal-pressure dough mixer or a vacuum-dough mixer to prepare a proper amount of loose particles, uniform size and uniform color and luster into flesh yellow dough;
s2: sequentially carrying out curing and composite rolling processes on the dough prepared in the step S1, controlling the curing temperature and the curing time to be about 25 ℃ and 10min, and carrying out composite rolling to form a flour belt with uniform thickness, flatness, smoothness, no cavity broken edge and certain toughness;
s3: shredding and forming the flour tapes prepared in the step S2, cutting the flour tapes into strips at a high speed through a knife roll, and then transmitting the strips to a forming mesh belt through a former to prepare flour blocks which are smooth, have no drawing, are thick, have regular corrugations and are not connected in rows;
s4: steaming the dough prepared in the step S3 by adopting steam, and fully gelatinizing;
s5: quantitatively cutting the gelatinized dough blocks of S4 to form a dough cake;
s6: drying the flour cake prepared in the S5;
s7: and cooling the dried cake obtained in the step S6, and packaging to obtain a finished product.
Further, in S6, the drying method may be one of frying, hot air drying and freeze drying.
The invention has the beneficial effects that:
the internal heat-clearing instant noodles contain the reed rhizome medicinal material for clearing heat and reducing internal heat, and the reed rhizome medicinal material is reasonably mixed with other components, so that the prepared instant noodles have good taste and flavor, and also have the effects of clearing heat and reducing internal heat, and further consumers can eat the instant noodles without internal heat.
The preparation method of the internal heat-supplying instant noodles has the advantages of simple process and low processing cost, and can be suitable for large-scale production.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the invention provides a preparation method of instant noodles without excessive internal heat, which comprises the following steps:
s1: weighing 6 parts of reed rhizome, sequentially carrying out the procedures of cleaning, sorting, extracting, concentrating and the like to finally obtain a reed rhizome concentrated solution of a reed rhizome medicinal material and 1:1 of the concentrated solution, weighing 90 parts of wheat flour, 7 parts of starch, 4 parts of refined vegetable oil, 4 parts of vital gluten, 5 parts of white granulated sugar, 2 parts of salt, 2 parts of a flavoring agent, 2 parts of dietary alkali, 3 parts of phosphate, 1.1 parts of pigment and 3 parts of vitamin E, and mixing and stirring the uniformly mixed raw and auxiliary materials, the reed rhizome concentrated solution and a proper amount of purified water by adopting a normal-pressure dough mixer or a vacuum dough mixer to prepare a dough with loose particles, uniform size and uniform color and luster;
s2: sequentially carrying out curing and composite rolling processes on the dough prepared in the step S1, controlling the curing temperature and the curing time to be about 25 ℃ and 10min, and carrying out composite rolling to form a flour belt with uniform thickness, flatness, smoothness, no cavity broken edge and certain toughness;
s3: shredding and forming the flour tapes prepared in the step S2, cutting the flour tapes into strips at a high speed through a knife roll, and then transmitting the strips to a forming mesh belt through a former to prepare flour blocks which are smooth, have no drawing, are thick, have regular corrugations and are not connected in rows;
s4: steaming the dough prepared in the step S3 by adopting steam, and fully gelatinizing;
s5: quantitatively cutting the gelatinized dough blocks of S4 to form a dough cake;
s6: frying and drying the flour cake prepared in the S5;
s7: and cooling the dried flour cake obtained in the step S6, and packaging to obtain a finished product.
Example two:
s1: weighing 9 parts of reed rhizome and 10 parts of cogongrass rhizome, sequentially carrying out the working procedures of cleaning, sorting, extracting, concentrating and the like to finally obtain a mixed medicinal material concentrated solution of the reed rhizome, the cogongrass rhizome and the concentrated solution 1:1, weighing 80 parts of wheat flour, 5 parts of starch, 9 parts of refined vegetable oil, 5 parts of vital gluten, 6 parts of white granulated sugar, 3 parts of salt, 6 parts of flavor enhancer, 3 parts of dietary alkali, 0.9 part of phosphate, 1 part of pigment and 1 part of vitamin E, mixing and stirring the uniformly mixed raw and auxiliary materials with the mixed medicinal material concentrated solution and a proper amount of purified water by using a normal-pressure dough mixer or a vacuum dough mixer, and preparing loose particles, uniform size and uniform color and luster into yellowish dough;
s2: sequentially carrying out curing and composite rolling processes on the dough prepared in the first step, wherein the curing temperature and time are controlled to be about 25 ℃ and 10min, and carrying out composite rolling to form a flour belt with uniform thickness, flatness, smoothness, no cavity broken edge and certain toughness;
s3: shredding and forming the flour tapes prepared in the step S2, cutting the flour tapes into strips at a high speed through a knife roll, and then transmitting the strips to a forming mesh belt through a former to prepare smooth flour blocks without drawing, rough strips, regular corrugations and unconnected rows;
s4: steaming the dough prepared in the step S3 by adopting steam, and fully gelatinizing;
s5: quantitatively cutting the gelatinized dough blocks of S4 to form a dough cake;
s6: drying the flour cake prepared in the S5 by hot air;
s7: and (5) cooling the dried cake obtained in the step (S6), and packaging to obtain a finished product.
Example three:
s1: weighing 14 parts of reed rhizome, sequentially carrying out the procedures of cleaning, sorting, extracting, concentrating and the like to finally obtain a reed rhizome concentrated solution of a reed rhizome medicinal material and a concentrated solution 1:1, weighing 75 parts of wheat flour, 2 parts of starch, 11 parts of refined vegetable oil, 3 parts of vital gluten, 3 parts of white granulated sugar, 5 parts of salt, 5 parts of a flavoring agent, 4 parts of dietary alkali, 2 parts of phosphate, 0.7 part of pigment and 1.5 parts of vitamin E, mixing and stirring the uniformly mixed raw and auxiliary materials, the reed rhizome concentrated solution and a proper amount of purified water by using a normal-pressure dough mixer or a vacuum dough mixer, and preparing dough with loose particles, uniform size and uniform color;
s2: sequentially carrying out curing and composite rolling processes on the dough prepared in the step S1, controlling the curing temperature and the curing time to be about 25 ℃ and 10min, and carrying out composite rolling to form a flour belt with uniform thickness, flatness, smoothness, no cavity broken edge and certain toughness;
s3: shredding and forming the flour tapes prepared in the step S2, cutting the flour tapes into strips at a high speed through a knife roll, and then transmitting the strips to a forming mesh belt through a former to prepare smooth flour blocks without drawing, rough strips, regular corrugations and unconnected rows;
s4: steaming the dough prepared in the step S3 by adopting steam, and fully gelatinizing;
s5: quantitatively cutting the gelatinized dough blocks of S4 to form a dough cake;
s6: freeze-drying the cake prepared in S5;
s7: and cooling the dough blocks dried in the S6, and packaging to obtain finished products.
Example four
S1: weighing 7 parts of reed rhizome, sequentially carrying out the procedures of cleaning, sorting, extracting, concentrating and the like to finally obtain a reed rhizome concentrated solution of a reed rhizome medicinal material and 1:1 concentrated solution, weighing 95 parts of wheat flour, 8 parts of starch, 6 parts of refined vegetable oil, 7 parts of vital gluten, 7 parts of white granulated sugar, 1 part of salt, 1 part of flavor enhancer, 0.5 part of dietary alkali, 0.5 part of phosphate, 0.4 part of pigment and 0.7 part of vitamin E, mixing and stirring the uniformly mixed raw and auxiliary materials, the reed rhizome concentrated solution and a proper amount of purified water by using a normal-pressure dough mixer or a vacuum dough mixer, and preparing a dough with loose particles, uniform size and uniform color;
s2: sequentially carrying out curing and composite rolling processes on the dough prepared in the step S1, controlling the curing temperature and the curing time to be about 25 ℃ and 10min, and carrying out composite rolling to form a flour belt with uniform thickness, flatness, smoothness, no cavity broken edge and certain toughness;
s3: shredding and forming the flour tapes prepared in the step S2, cutting the flour tapes into strips at a high speed through a knife roll, and then transmitting the strips to a forming mesh belt through a former to prepare smooth flour blocks without drawing, rough strips, regular corrugations and unconnected rows;
s4: steaming the dough prepared in the step S3 by adopting steam, and fully gelatinizing;
s5: quantitatively cutting the gelatinized dough blocks of S4 to form a dough cake;
s6: the cake prepared in S5 was fried to dryness.
S7: and cooling the dough blocks dried in the S6, and packaging to obtain finished products.
The instant noodles prepared in the four examples are used as experimental subjects, 60 consumers who are trained in sensory evaluation are invited to eat in a trial mode, and the sensory evaluation criteria are divided into four aspects of appearance (20 points), color (20 points), mouthfeel (40 points), smell (20 points) and the like, and the total score is 100. The specific results are as follows:
the results show that the instant noodles without excessive internal heat prepared by the invention have good sensory properties and are popular with most consumers.
The instant noodles prepared in the example 1, the instant noodles prepared in the example 2, the instant noodles prepared in the example 3, the instant noodles prepared in the example 4 and the common instant noodles sold in the market are respectively eaten by the experiment group 1, the experiment group 2, the experiment group 3, the experiment group 4 and the comparison group, the eating amount is 200 g/day and the eating time is as follows: 17: 30-18: 30, continuously eating for 10 days, observing and inquiring whether the volunteer has symptoms of gum swelling and pain, throat swelling and pain discomfort, mouth and tongue sore, oral ulcer and the like. The results are as follows:
| group of | Number of examples | Excessive internal heat condition (human) |
| Experimental group 1 | 40 | 0 |
| Experimental group 2 | 40 | 0 |
| Experimental group 3 | 40 | 1 |
| Experimental group 4 | 40 | 1 |
| Control group | 40 | 39 |
The result shows that the instant noodles without excessive internal heat prepared by the invention have the function of preventing excessive internal heat.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. An instant noodle without excessive internal heat, which is characterized in that: the raw materials comprise, by weight, 70-100 parts of wheat flour, 0.5-10 parts of starch, 0.5-12 parts of refined vegetable oil, 2-8 parts of wheat gluten, 0.5-8 parts of white granulated sugar, 0.2-6 parts of salt, 0.2-8 parts of a flavor enhancer, 0.1-7 parts of dietary alkali, 0.1-4 parts of phosphate, 0.1-2 parts of pigment, 0.1-4 parts of vitamin E and 2-15 parts of reed rhizome.
2. An instant noodle without igniting according to claim 1, characterized in that: the raw materials also comprise 2-16 parts of couch grass root according to parts by weight.
3. An instant noodle without igniting according to claim 1, characterized in that: the starch is one or more of tapioca starch, wheat starch, rice starch, corn starch and acetate starch.
4. An instant noodle without igniting according to claim 1, characterized in that: the flavor enhancer is one or a combination of monosodium glutamate and 5' -flavour nucleotide disodium.
5. An instant noodle without igniting according to claim 1, characterized in that: the edible alkali is one or more of sodium carbonate and potassium carbonate.
6. An instant noodle without igniting according to claim 1, characterized in that: the phosphate is one or a combination of more of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate.
7. An instant noodle without igniting according to claim 1, characterized in that: the pigment is one or more of curcumin, gardenia yellow and riboflavin.
8. A preparation method of instant noodles without excessive internal heat is characterized in that: the method comprises the following steps: ,
s1: weighing 2-15 parts of reed rhizome, sequentially cleaning, sorting, extracting and concentrating to obtain a reed rhizome concentrated solution of a reed rhizome medicinal material and a concentrated solution 1:1, weighing 70-100 parts of wheat flour, 0.5-10 parts of starch, 0.5-12 parts of refined vegetable oil, 2-8 parts of wheat gluten, 0.5-8 parts of white granulated sugar, 0.2-6 parts of salt, 0.2-8 parts of a flavor enhancer, 0.1-7 parts of dietary alkali, 0.1-4 parts of phosphate, 0.1-2 parts of pigment and 0.1-4 parts of vitamin E, and mixing and stirring the uniformly mixed raw materials, the reed rhizome concentrated solution and a proper amount of purified water by using a normal-pressure dough mixer or a vacuum-dough mixer to prepare a soft, uniform-flesh yellow dough with loose particles, uniform size and uniform color;
s2: sequentially carrying out curing and composite rolling processes on the dough prepared in the step S1, controlling the curing temperature and the curing time to be about 25 ℃ and 10min, and carrying out composite rolling to form a flour belt with uniform thickness, flatness, smoothness, no cavity broken edge and certain toughness;
s3: shredding and forming the flour tapes prepared in the step S2, cutting the flour tapes into strips at a high speed through a knife roll, and then transmitting the strips to a forming mesh belt through a former to prepare flour blocks which are smooth, have no drawing, are thick, have regular corrugations and are not connected in rows;
s4: steaming the dough prepared in the step S3 by adopting steam, and fully gelatinizing;
s5: quantitatively cutting the gelatinized dough blocks of S4 to form a dough cake;
s6: drying the flour cake prepared in the S5;
s7: and cooling the dried block of S6, and packaging to obtain the finished product.
9. The method of claim 8, wherein: in S6, the drying method may be one of frying, hot air drying and freeze drying.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115039853A (en) * | 2021-06-28 | 2022-09-13 | 乐光辉 | Process for producing dragon fruit instant noodles by utilizing ultrasonic technology and instant noodle product |
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