CN111789224A - Preparation method of instant fine dried noodles - Google Patents
Preparation method of instant fine dried noodles Download PDFInfo
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- CN111789224A CN111789224A CN201910276973.0A CN201910276973A CN111789224A CN 111789224 A CN111789224 A CN 111789224A CN 201910276973 A CN201910276973 A CN 201910276973A CN 111789224 A CN111789224 A CN 111789224A
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- dried noodles
- noodles
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 30
- 238000001035 drying Methods 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 239000004615 ingredient Substances 0.000 claims abstract description 15
- 230000008569 process Effects 0.000 claims abstract description 12
- 238000004898 kneading Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 238000001125 extrusion Methods 0.000 claims description 14
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 235000008446 instant noodles Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000238631 Hexapoda Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 238000003490 calendering Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
Abstract
The application discloses a preparation method of instant fine dried noodles, which comprises the following steps: step S1: preparing raw materials for making dough and ingredient water; step S2: pouring the raw materials for making dough into a dough mixer, fully and uniformly mixing, and adding ingredient water for mixing to prepare dough; step S3: conveying the dough into an extruder device, mixing, kneading and extruding the dough, heating the dough to cure the dough, and extruding and curing the dough sheet through a die head; step S4: and flattening and slitting the extruded dough sheet as required, putting on a shelf, drying, and packaging to obtain a finished product. According to the preparation method of the instant fine dried noodles, the dough curing process is added, the cured dough is extruded from the extruder, worm eggs and microorganisms in the raw materials can be killed during high-pressure high-temperature curing, compact and stable noodle textures are formed, the taste is optimized, and the worm and deterioration in storage are avoided.
Description
Technical Field
The application relates to the field of food preparation methods, in particular to a preparation method of instant fine dried noodles.
Background
With the acceleration of life rhythm and the improvement of health consciousness, people put forward higher requirements on food raw materials.
In the market, the traditional fine dried noodles generally adopt the manufacturing process flows of dough kneading, tabletting, slitting, putting on a shelf and drying, and the traditional fine dried noodles are easy to generate insects and have a rancid taste in summer, which is the most difficult problem in the industry; in addition, most of the fine dried noodles in the market can be cooked for eating after being cooked for 8-10 minutes, time-consuming, labor-consuming and tedious kitchen processing procedures are needed during the edible processing, and the noodles lose the chewy feeling after being placed for 5 minutes after being cooked.
Therefore, how to effectively improve the taste of the fine dried noodles is a technical problem which needs to be solved by the technical personnel in the field at present.
Content of application
The application aims to provide a preparation method of instant fine dried noodles, which is used for solving the problems of worms and hayage in the circulation of the traditional fine dried noodles.
In order to achieve the above purpose, the present application provides the following technical solutions:
the preparation method of the instant fine dried noodles comprises the following steps:
step S1: preparing raw materials for making dough and ingredient water;
step S2: pouring the raw materials for making dough into a dough mixer, fully and uniformly mixing, and adding ingredient water for mixing to prepare dough;
step S3: conveying the dough into an extruder device, mixing, kneading and extruding the dough, heating the dough to cure the dough, and extruding and curing the dough sheet through a die head;
step S4: and flattening and slitting the extruded dough sheet as required, putting on a shelf, drying, and packaging to obtain a finished product.
Preferably, the extruder in step S3 is a single screw extruder.
Preferably, in the step S1, the ingredient water is prepared by stirring for 10-40 min.
Preferably, in the step S2, the dough is obtained by fully mixing the raw materials for making dough in a dough mixer for 1-10min and stirring the dough for 0.5-5 min.
Preferably, the step S4 includes:
step S4-1: flattening the extruded dough sheet according to the requirement, and cutting into noodles with the required specification by a shredding knife;
step S4-2: cutting the hanging rod noodles to a preset length according to requirements;
step S4-3: drying the suspended noodles according to a process;
step S4-4: drying, quantitatively cutting off, and packaging to obtain the final product.
Preferably, in the step S4-1, the number of the pressing rollers required for sheeting and slitting is 1-3, and the thickness of the final dough sheet is 0.4-1.5 mm.
Preferably, in the step S4-3, when the shelf drying is performed, the drying temperature is 35-55 ℃ and the humidity is 20-80%.
Preferably, in the step S3, when the dough is extruded and cooked, the extruding and cooking time of the dough in the extruder is 0.5-5 minutes, the temperature in the device is 100-150 ℃, the extrusion cavity is sealed, the pressure is not less than 20MPa, and the extruder is divided into 1 or more temperature zones; the gelatinization degree of the required dough sheet is 60-100%, and the thickness of the extrusion cooked dough sheet of the die head is 0.4-1.8 mm.
The preparation method of the instant fine dried noodles provided by the application comprises the following steps: step S1: preparing raw materials for making dough and ingredient water; step S2: pouring the raw materials for making dough into a dough mixer, fully and uniformly mixing, and adding ingredient water for mixing to prepare dough; step S3: conveying the dough into an extruder device, mixing, kneading and extruding the dough, heating the dough to cure the dough, and extruding and curing the dough sheet through a die head; step S4: and flattening and slitting the extruded dough sheet as required, putting on a shelf, drying, and packaging to obtain a finished product. According to the preparation method of the instant fine dried noodles, the dough curing process is added, the cured dough is extruded from the extruder, worm eggs and microorganisms in the raw materials can be killed during high-pressure high-temperature curing, compact and stable noodle textures are formed, the taste is optimized, and the worm and deterioration in storage are avoided.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present application, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a flowchart of a specific embodiment of a method for making instant fine dried noodles provided by the present application;
fig. 2 is a 500-fold image of a cross-sectional electron microscope of a conventional dried noodle;
fig. 3 is a 500-fold picture of a cross section of the instant noodles provided by the present application.
Detailed Description
The core of the application is to provide the preparation method of the instant fine dried noodles, which can obviously improve the storage time of the fine dried noodles, reduce the cooking time and reduce the mouth feel attenuation of the noodles after being soaked for a long time.
In order that those skilled in the art will better understand the disclosure, the following detailed description will be given with reference to the accompanying drawings.
Referring to fig. 1 to fig. 3, fig. 1 is a flowchart illustrating a method for making instant noodles according to an embodiment of the present invention; fig. 2 is a 500-fold image of a cross-sectional electron microscope of a conventional dried noodle; fig. 3 is a 500-fold picture of a cross section of the instant noodles provided by the present application.
In this embodiment, the method for producing instant fine dried noodles comprises the steps of:
step S1: preparing raw materials for making dough and ingredient water, wherein the ingredient water is saline water, and the raw materials for making dough can adopt the raw materials in the prior art, and are not further limited;
step S2: pouring the raw materials for making dough into a dough mixer, fully and uniformly mixing, and adding ingredient water for mixing to prepare dough;
step S3: conveying the dough into an extruder device, performing the procedures of mixing, kneading and extruding on the dough, heating the dough to cure the dough, and extruding a cooked dough sheet through a die head; preferably, the gelatinization degree of the dough sheet reaches 60-100%, the material extrusion cooking time is 1-5 minutes, and the temperature in the equipment is controlled at 100-;
step S4: and flattening and slitting the extruded dough sheet as required, putting on a shelf, drying, and packaging to obtain a finished product.
The method comprises the following steps: the production process comprises the steps of dough kneading, extrusion curing to form pieces (key), stretching cooling, flattening and slitting, hanging on a rod, drying, cutting and packaging, wherein the extrusion curing to form pieces is used as the key process, and the process of traditional fine dried noodle calendering and forming without heating and curing is solved.
The method carries out high-temperature and high-pressure instantaneous extrusion curing on dough, then tabletting, slitting and drying on shelves, the development and utilization of the instantaneous curing process can lead dough sheets to be continuously gelatinized, the gelatinization degree can reach more than 95% through detection, and the quick rehydration instant food can be realized after drying, the main principle of the process with stable quality is that under the action of about 35% of dough water content, because an extrusion cavity is closed, the pressure can reach more than 20MPa, and the gelatinization speed of starch is several times of the normal pressure at the same temperature, the quick gelatinization can be realized, and the gelatinization degree of the dough can be higher at the temperature of 135 ℃ and constant humidity; the cooked dough is extruded from the extruder, and because the dough sheet is already cooked or partially cooked, the dough sheet is in a high-temperature state, and the moisture on the surface of the extruded dough sheet is evaporated quickly, the dough sheet is not easy to adhere when being flattened and cut into strips.
Specifically, the dough receives the powerful thrust of screw rod in the extruder, and the soft structure of dough receives the compression, and density grow, and starch receives extrusion force and the effect of external heating progressively gelatinization, and albumen degeneration make starch and albumen etc. form stable crosslinked structure in the dough in airtight cavity, muscle power and elasticity reinforcing. The compactness of the structure of the noodle prepared by the method can be easily seen by observing the cross-sectional structure through a microscope; the tendon strength index reaction is obviously improved by evaluation and texture analyzer detection, as shown in fig. 2 and 3 and table 1.
TABLE 1 noodle texture instrument detection index
Description of the drawings: the data is a universal ta texture analyzer of FTC company, usa, and the measurement is performed in TPA mode using a probe HDP/PFS, by putting raw noodles into boiling water to be boiled for an optimal cooking time, taking out the noodles, cooling the noodles in cold water for 1min, taking out the noodles, and draining the noodles to obtain the texture measurement of the cooked noodles. In a TPA mode, 3-5 noodles with basically the same length, width and bending degree are parallelly placed on an object stage of a texture analyzer during each measurement, the distance between every two noodles is kept to be about 0.5cm, and a probe is used for compressing. The method for testing the noodles and macaroni by referring to the national standard AACC 16-50.
As can be seen from the data in Table 1, the hardness, elasticity, chewiness and adhesiveness of the novel technical noodles are all improved obviously. The new process has obvious effect on noodles.
In addition to the above embodiments, the extruder in step S3 is a single screw extruder. Adopt single screw extruder, can prevent to cut off the gluten net, guarantee the pliability of dough.
In addition to the above embodiments, in step S1, when preparing the ingredient water, the stirring is preferably continued for 10 to 40min in order to sufficiently dissolve the ingredient.
In addition to the above embodiments, in step S2, the dough is obtained by thoroughly mixing the raw materials for making dough in a dough mixer for 1-10min, thoroughly mixing them, and kneading for 0.5-5 min.
In addition to the above embodiments, step S4 includes:
step S4-1: flattening the extruded dough sheet according to the requirement, and cutting into noodles with the required specification by a shredding knife;
step S4-2: cutting the hanging rod noodles to a preset length according to requirements;
step S4-3: drying the suspended noodles according to a process;
step S4-4: drying, quantitatively cutting off, and packaging to obtain the final product.
In addition to the above embodiments, in step S4-1, the number of rolls required for sheeting and slitting is 1-3 passes, and the thickness of the final dough sheet is 0.4-1.5 mm.
In addition to the above embodiments, in step S4-3, the drying temperature is 35-65 ℃ and the humidity is 20-80% when the shelf drying is performed.
On the basis of the above embodiments, in step S3, when the dough is extruded and cooked, the extrusion cooking time of the dough in the extruder is 0.5-5 minutes, the temperature in the device is 100 ℃ and 150 ℃, the extrusion cavity is sealed, the pressure is not less than 20MPa, and the extruder is divided into 1 or more temperature zones; the gelatinization degree of the required dough sheet is 60-100%, and the thickness of the extrusion cooked dough sheet of the die head is 0.4-1.8 mm.
The method provided by the embodiment is characterized in that the fine dried noodles can be quickly and conveniently eaten after the processes of kneading, extruding and kneading, high-temperature gelatinization, stretching and cooling, tabletting, slitting, hanging and drying and the like, and can be conveniently eaten only by being brewed with boiled water for 3-5 minutes or boiled for 1-4 minutes; after soaking/boiling, the mouthfeel does not basically decay after standing for 15 minutes; can thoroughly solve the problems of the worms and the hayazai in the circulation of the traditional fine dried noodles. No dried noodle products with the technology appear in the market at present. The spaghetti with similar appearance adopts a process of directly extruding noodles, has larger taste difference, can not be directly soaked and cooked, and has the cooking time as long as about 10 minutes. Tests prove that the quality guarantee period of the fine dried noodles prepared by the method is verified to be 368 days without insects and rancidity.
The method for making the instant fine dried noodles provided by the present application is described in detail above. The principles and embodiments of the present application are explained herein using specific examples, which are provided only to help understand the method and the core idea of the present application. It should be noted that, for those skilled in the art, it is possible to make several improvements and modifications to the present application without departing from the principle of the present application, and such improvements and modifications also fall within the scope of the claims of the present application.
Claims (8)
1. The preparation method of the instant fine dried noodles is characterized by comprising the following steps:
step S1: preparing raw materials for making dough and ingredient water;
step S2: pouring the raw materials for making dough into a dough mixer, fully and uniformly mixing, and adding ingredient water for mixing to prepare dough;
step S3: conveying the dough into an extruder device, mixing, kneading and extruding the dough, heating the dough to cure the dough, and extruding and curing the dough sheet through a die head;
step S4: and flattening and slitting the extruded dough sheet as required, putting on a shelf, drying, and packaging to obtain a finished product.
2. The method for producing instant fine dried noodles according to claim 1, wherein the extruder in the step S3 is a single screw extruder.
3. The method for preparing instant fine dried noodles according to claim 1, wherein in step S1, the ingredient water is stirred for 10-40 min.
4. The method of preparing instant fine dried noodles according to claim 1, wherein the dough is obtained by thoroughly mixing the raw materials for preparing the dough in the dough mixer for 1-10min and kneading the dough for 0.5-5min in step S2.
5. The method for preparing instant fine dried noodles according to claim 1, wherein the step S4 comprises:
step S4-1: flattening the extruded dough sheet according to the requirement, and cutting into noodles with the required specification by a shredding knife;
step S4-2: cutting the hanging rod noodles to a preset length according to requirements;
step S4-3: drying the suspended noodles according to a process;
step S4-4: drying, quantitatively cutting off, and packaging to obtain the final product.
6. The method for preparing instant fine dried noodles according to claim 5, wherein in the step S4-1, the number of pressing rolls required for tabletting and slitting is 1-3, and the thickness of the final noodle sheet is 0.4-1.5 mm.
7. The method for preparing instant fine dried noodles according to claim 5, wherein in the step S4-3, the drying temperature is 35-65 ℃ and the humidity is 20-80% when the noodles are dried on the shelf.
8. The method for preparing instant fine dried noodles according to any one of claims 1 to 7, wherein in the step S3, when the dough is extruded and cooked, the extrusion cooking time of the dough in the extruder is 0.5-5 minutes, the temperature in the equipment is 100-150 ℃, the extrusion cavity is sealed, the pressure is not less than 20MPa, and the extruder is divided into 1 or more temperature zones; the gelatinization degree of the required dough sheet is 60-100%, and the thickness of the extrusion cooked dough sheet of the die head is 0.4-1.8 mm.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910276973.0A CN111789224A (en) | 2019-04-08 | 2019-04-08 | Preparation method of instant fine dried noodles |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910276973.0A CN111789224A (en) | 2019-04-08 | 2019-04-08 | Preparation method of instant fine dried noodles |
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| CN111789224A true CN111789224A (en) | 2020-10-20 |
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| CN201910276973.0A Pending CN111789224A (en) | 2019-04-08 | 2019-04-08 | Preparation method of instant fine dried noodles |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040330A (en) * | 2021-03-26 | 2021-06-29 | 内蒙古蒙降三高食品有限责任公司 | Coarse cereal instant noodles and preparation process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0272502A2 (en) * | 1986-12-19 | 1988-06-29 | Sanwa Foods, Inc. | Process for the preparation of instant pasta |
| CN1931012A (en) * | 2005-09-12 | 2007-03-21 | 希杰株式会社 | Method and apparatus for manufacturing noodles for cold noodle dish through extrusion |
| CN101579077A (en) * | 2009-06-23 | 2009-11-18 | 郑州万家食品有限公司 | Corn dried noodle |
| CN102178174A (en) * | 2011-05-11 | 2011-09-14 | 邹光友 | Method for producing non-fried sweet potato instant noodles by squeezing and pressing process |
| CN104642924A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | Preparation method of wheat dietary fiber pumpkin raw pulp fine dried noodles |
| CN107279725A (en) * | 2017-07-27 | 2017-10-24 | 四川白家食品产业有限公司 | Convenient wide face of a kind of non-fried and preparation method thereof |
| CN108813335A (en) * | 2018-05-17 | 2018-11-16 | 上海京元食品有限公司 | A kind of novel producing technology for fine dried noodles process |
-
2019
- 2019-04-08 CN CN201910276973.0A patent/CN111789224A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0272502A2 (en) * | 1986-12-19 | 1988-06-29 | Sanwa Foods, Inc. | Process for the preparation of instant pasta |
| CN1931012A (en) * | 2005-09-12 | 2007-03-21 | 希杰株式会社 | Method and apparatus for manufacturing noodles for cold noodle dish through extrusion |
| CN101579077A (en) * | 2009-06-23 | 2009-11-18 | 郑州万家食品有限公司 | Corn dried noodle |
| CN102178174A (en) * | 2011-05-11 | 2011-09-14 | 邹光友 | Method for producing non-fried sweet potato instant noodles by squeezing and pressing process |
| CN104642924A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | Preparation method of wheat dietary fiber pumpkin raw pulp fine dried noodles |
| CN107279725A (en) * | 2017-07-27 | 2017-10-24 | 四川白家食品产业有限公司 | Convenient wide face of a kind of non-fried and preparation method thereof |
| CN108813335A (en) * | 2018-05-17 | 2018-11-16 | 上海京元食品有限公司 | A kind of novel producing technology for fine dried noodles process |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040330A (en) * | 2021-03-26 | 2021-06-29 | 内蒙古蒙降三高食品有限责任公司 | Coarse cereal instant noodles and preparation process thereof |
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