CN111838540A - Non-fried ultra-wide instant noodles and production method thereof - Google Patents
Non-fried ultra-wide instant noodles and production method thereof Download PDFInfo
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 235000012149 noodles Nutrition 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 9
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 9
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 8
- 239000010452 phosphate Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000010411 cooking Methods 0.000 claims description 14
- 238000004898 kneading Methods 0.000 claims description 11
- 229920006395 saturated elastomer Polymers 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 238000007605 air drying Methods 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 7
- 229920001592 potato starch Polymers 0.000 claims description 7
- 230000009471 action Effects 0.000 claims description 5
- 238000007664 blowing Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims 1
- 108010068370 Glutens Proteins 0.000 abstract description 5
- 235000021312 gluten Nutrition 0.000 abstract description 5
- 229920000881 Modified starch Polymers 0.000 abstract description 2
- 239000004368 Modified starch Substances 0.000 abstract description 2
- 244000061456 Solanum tuberosum Species 0.000 abstract description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 2
- 235000019426 modified starch Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 9
- 235000013339 cereals Nutrition 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
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- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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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- Health & Medical Sciences (AREA)
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
The invention discloses non-fried and ultra-wide instant noodles and a production method thereof, wherein the noodles are prepared from the following raw materials in percentage by mass: 95-105kg of high gluten flour, 1-2kg of edible salt, 10-15kg of cassava starch, 4-6kg of potato modified starch, 0.3-0.5kg of edible phosphate and 0.8-1.2kg of emulsified oil.
Description
Technical Field
The invention belongs to the technical field of food production, and particularly relates to non-fried ultra-wide instant noodles and a production method thereof.
Background
The noodles are traditional food with long history in China, have more than four thousand years of history in China, are used as a flour product with simple preparation, convenient eating and rich nutrition, and gradually form various foods with local characteristics and various flavors in development. With the progress of technology and the gradual improvement of requirements of people on nutrition and taste of noodles, the development of noodle processing is forced to be promoted.
Along with the continuous development of the society, modern people pursue more and more scientific diet, wherein the matching of coarse cereals, coarse grains and thicknesses is particularly emphasized, wheat flour is used as a raw material of the noodles, the requirements of human bodies for ingesting the coarse cereals and the coarse grains cannot be met, the noodles cannot adapt to the development of the society, meanwhile, the rehydration time of the traditional noodles is long, the taste is poor, the noodles are not boiling-resistant, the dissolution rate of starch and protein in the water boiling process is high, and a large amount of dissolved starch and protein particles are suspended in soup, so that the viscosity, the appearance and the taste of the noodles can be influenced, and the requirements of people cannot be met.
Disclosure of Invention
The invention aims to make up the defects of the prior art and provides non-fried ultra-wide instant noodles and a production method thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
a non-fried ultra-wide instant noodle is prepared from the following raw materials in percentage by mass: 95-105kg of high-gluten flour, 1-2kg of edible salt, 10-15kg of cassava starch, 4-6kg of modified potato starch, 0.3-0.5kg of edible phosphate and 0.8-1.2kg of emulsified oil.
Preferably, the non-fried and ultra-wide instant noodles are prepared from the following raw materials in percentage by mass: 100kg of high-gluten flour, 1.5kg of edible salt, 12kg of cassava starch, 5kg of modified potato starch, 0.4kg of edible phosphate and 1kg of emulsified oil.
A method for producing the non-fried, ultra-wide instant noodles as described above, comprising the steps of:
(1) mixing the raw materials in proportion, and feeding the mixture into a continuous vacuum dough mixer to fully knead dough for 30-40 minutes;
(2) after dough kneading, statically curing the dough for 45 minutes, then sending the dough into a high-pressure 7-channel continuous kneading and pressing machine to form a skin, and curing for 60 minutes for later use;
(3) after 3 minutes, the cured dough skin is subjected to high-temperature saturated cooking at 100-110 ℃, enters a first water bath, enters high-temperature saturated cooking, enters cold water at 4 ℃ for cleaning, and enters a cutting metering box for forming in the cold water spraying process;
(4) under the action of a blowing finishing machine, the instant noodles are processed in a high-temperature alternating hot air micro-puffing and air-drying device and then gradually cooled in steps to obtain the instant noodles.
Further, the thickness of the dough cover is gradually controlled to be increased from 20mm to 1mm when 7 times of continuous kneading is carried out in the step 2.
Further, the temperature is controlled to be constant at 25-30 ℃ during the secondary curing in the step 2, and the humidity is controlled to be more than 80%.
Further, the width adjustable range during cutting in the step 3 is 1-15 mm.
Further, when the high-temperature alternating hot air micro-puffing air-drying device is used for processing in the step 4, the upper temperature is controlled to be 115 ℃, the lower temperature is controlled to be 95 ℃, the time is 15 minutes, and the water content of the noodles is reduced from 35% to 22%.
Furthermore, the step cooling in the step 4 is gradually changed from 95 ℃ to 25-30 ℃.
The invention has the advantages that:
the invention relates to an optimized raw material selection proportion and a processing method of instant noodles, which takes high gluten wheat flour as a main raw material, matches components of coarse cereals such as cassava starch, potato modified starch and the like, and has rich nutrition, wherein the flour is fully kneaded by a continuous vacuum dough kneading machine in production, 16-20% of water can be added compared with a common dough kneading machine, so that the flour can fully absorb the water, the taste of the noodles is more smooth and moist, the flour is subjected to subsequent first static curing, the gluten is mutually connected, recombined and fused, the original elasticity of the flour is kept, the elasticity of the gluten is fully stretched by the second curing, the special properties of gluten, elasticity, softness and the like of the dough skin are kept to the maximum extent, then the noodles are subjected to high-temperature saturated cooking, the second high-temperature saturated cooking is carried out after the first water bath is excessive, then the noodles are cut into boxes in the spraying process, and, the noodle surface which looks smooth can be formed with dense micro-pores, so that the noodle has good rehydration property within a certain width range on the basis of keeping the original elasticity of the noodle, and the noodle is also favorable for quick flavoring, and the noodle and the soup are optimally blended.
The instant noodles are produced by a non-fried production process in the whole process, are similar to manual production, are simple in process, can be produced continuously, are low in energy consumption, less in labor, fast in product rehydration, smooth and pliable in tendon, easy and stable in quality, less in chemical addition, nutrient, healthy, stable and reliable in product quality, and have good market prospects.
Detailed Description
The technical scheme of the invention is further explained by combining the specific examples as follows:
example 1
A non-fried ultra-wide instant noodle is prepared from the following raw materials by mass: 95kg of high-gluten flour, 1kg of edible salt, 10kg of cassava starch, 4kg of modified potato starch, 0.3kg of edible phosphate and 0.8kg of emulsified oil.
A method for producing the non-fried, ultra-wide instant noodles as described above, comprising the steps of:
(1) mixing the raw materials in proportion, and feeding the mixture into a continuous vacuum dough mixer to fully knead dough for 30 minutes;
(2) after dough kneading, statically curing the dough for 45 minutes, then sending the dough into 7 times of high pressure to continuously knead and press the dough into a wrapper, gradually pressing the thickness of the wrapper from 20mm to 1mm, and curing for 60 minutes for later use under the conditions of constant temperature of 25 ℃ and humidity of 80%;
(3) steaming the cured dough skin at 100 deg.C for 3 min, boiling in water bath, washing with 4 deg.C cold water, cutting, and shaping to 1-5 mm;
(4) Under the action of a blowing finishing machine, the noodles are treated in a high-temperature alternating hot air micro-puffing and air-drying device, the upper temperature is controlled to be 115 ℃, the lower temperature is controlled to be 95 ℃, the time is 15 minutes, the water content of the noodles is reduced from 35% to 22%, then the temperature is gradually reduced in steps, the temperature is gradually reduced from 95 ℃ to 25 ℃, and the noodles are obtained.
Example 2
A non-fried ultra-wide instant noodle is prepared from the following raw materials by mass: 105kg of high-gluten flour, 2kg of edible salt, 15kg of cassava starch, 6kg of modified potato starch, 0.5kg of edible phosphate and 1.2kg of emulsified oil.
A method for producing the non-fried, ultra-wide instant noodles as described above, comprising the steps of:
(1) mixing the raw materials in proportion, and feeding the mixture into a continuous vacuum dough mixer to fully knead dough for 40 minutes;
(2) after dough kneading, statically curing the dough for 45 minutes, then sending the dough into 7 times of high pressure to continuously knead and press the dough into a wrapper, gradually pressing the thickness of the wrapper from 20mm to 1mm, and curing for 60 minutes for later use under the conditions of constant temperature of 30 ℃ and humidity of 85%;
(3) the cured dough sheets are subjected to high-temperature saturated cooking at 110 ℃ for 3 minutes, enter a first water bath, excessively enter high-temperature saturated cooking again, enter cold water at 4 ℃ for cleaning, enter a cutting metering box for forming in the cold water spraying process, and the width is adjusted to 10-15 mm;
(4) Under the action of a blowing finishing machine, the noodles are treated in a high-temperature alternating hot air micro-puffing and air-drying device, the upper temperature is controlled to be 115 ℃, the lower temperature is controlled to be 95 ℃, the time is 15 minutes, the water content of the noodles is reduced from 35% to 22%, then the temperature is gradually reduced in steps, the temperature is gradually reduced from 95 ℃ to 30 ℃, and the noodles are obtained.
Example 3
A non-fried ultra-wide instant noodle is prepared from the following raw materials by mass: 100kg of high-gluten flour, 1.5kg of edible salt, 12kg of cassava starch, 5kg of modified potato starch, 0.4kg of edible phosphate and 1kg of emulsified oil.
A method for producing the non-fried, ultra-wide instant noodles as described above, comprising the steps of:
(1) mixing the raw materials in proportion, and feeding the mixture into a continuous vacuum dough mixer to fully knead dough for 35 minutes;
(2) after dough kneading, statically curing the dough for 45 minutes, then sending the dough into 7 times of high pressure to continuously knead and press the dough into a wrapper, gradually pressing the thickness of the wrapper from 20mm to 1mm, and curing for 60 minutes for later use under the conditions of constant temperature of 28 ℃ and humidity of 82%;
(3) the cooked dough sheets are subjected to high-temperature saturated cooking at 105 ℃ for 3 minutes, enter a first water bath, excessively enter high-temperature saturated cooking again, enter cold water at 4 ℃ for cleaning, enter a cutting metering box for forming in the cold water spraying process, and the width is adjusted to be 5-10 mm;
(4) Under the action of a blowing finishing machine, the noodles are treated in a high-temperature alternating hot air micro-puffing and air-drying device, the upper temperature is controlled to be 115 ℃, the lower temperature is controlled to be 95 ℃, the time is 15 minutes, the water content of the noodles is reduced from 35% to 22%, then the temperature is gradually reduced in steps, the temperature is gradually reduced from 95 ℃ to 25 ℃, and the noodles are obtained.
Comparative example 1
In comparison with example 3, the drying treatment was directly performed in step 4, and the moisture content of the noodles was dried from 35% to 22%, and the rest steps were the same.
Comparative example 2
Commercial broadside was purchased for comparison.
Testing the quality of the noodles:
the noodles obtained in examples 1, 2 and 3 and comparative examples 1 and 2 were subjected to quality tests, respectively, and the results are shown in table 1:
TABLE 1
| Cooking time (seconds) | Cooking water absorption (%) | Viscosity (g.sec) | |
| Example 1 | 240 | 135.6 | 108.0 |
| Example 2 | 240 | 134.2 | 106.9 |
| Example 3 | 240 | 136.5 | 108.7 |
| Comparative example 1 | 240 | 113.4 | 121.6 |
| Comparative example 2 | 240 | 119.1 | 124.4 |
As can be seen from Table 1, the noodles obtained by the invention have larger cooking water absorption and smaller viscosity under the same cooking time, which shows that the noodles have good water absorption and rehydration property, are beneficial to quick taste of the noodles, simultaneously keep smooth mouthfeel and are not sticky.
And (3) testing the cooked breaking rate of the noodles:
the noodle ripeness and breakage rate is the percentage of the number of broken noodles in the total number of samples after the noodles are cooked. 100 pieces of noodles were selected from each of examples 1 to 3 and comparative examples 1 to 2, and boiled in 1000ml of boiling water until they were rolled without a hard core, and the results are shown in Table 2:
TABLE 2
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | |
| Rate of cooked noodles | 1% | 2% | 1% | 5% | 4% |
As can be seen from Table 2, the noodles obtained in the examples had a significantly lower rate of ripeness than the comparative examples, indicating that the noodles were tougher and chewy and elastic, ensuring consistency of eating the noodles.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A non-fried ultra-wide instant noodle is characterized by being prepared from the following raw materials in percentage by mass: 95-105kg of high-gluten flour, 1-2kg of edible salt, 10-15kg of cassava starch, 4-6kg of modified potato starch, 0.3-0.5kg of edible phosphate and 0.8-1.2kg of emulsified oil.
2. The non-fried, ultra-wide instant noodles according to claim 1, which are prepared from the following raw materials in mass ratio: 100kg of high-gluten flour, 1.5kg of edible salt, 12kg of cassava starch, 5kg of modified potato starch, 0.4kg of edible phosphate and 1kg of emulsified oil.
3. A method for producing non-fried, ultra-wide instant noodles according to claim 1 or 2, comprising the steps of:
(1) mixing the raw materials in proportion, and feeding the mixture into a continuous vacuum dough mixer to fully knead dough for 30-40 minutes;
(2) after dough kneading, statically curing the dough for 45 minutes, then sending the dough into a high-pressure 7-channel continuous kneading and pressing machine to form a skin, and curing for 60 minutes for later use;
(3) after 3 minutes, the cured dough skin is subjected to high-temperature saturated cooking at 100-110 ℃, enters a first water bath, enters high-temperature saturated cooking, enters cold water at 4 ℃ for cleaning, and enters a cutting metering box for forming in the cold water spraying process;
(4) under the action of a blowing finishing machine, the instant noodles are processed in a high-temperature alternating hot air micro-puffing and air-drying device and then gradually cooled in steps to obtain the instant noodles.
4. The method for producing non-fried, ultra-wide instant noodles according to claim 3, wherein the thickness of the noodle sheet is controlled to be gradually increased from 20mm to 1mm in the step 2 of high pressure 7 times of continuous kneading.
5. The method for producing non-fried, ultra-wide instant noodles according to claim 3, wherein the temperature is controlled to be a constant temperature of 25-30 ℃ and the humidity is controlled to be 80% or more at the time of the secondary aging in the step 2.
6. The method for producing non-fried, ultra-wide instant noodles according to claim 3, wherein the width adjustable range at the time of cutting in the step 3 is 1-15 mm.
7. The method for producing non-fried, ultra-wide instant noodles according to claim 3, wherein the upper temperature of the high temperature alternate hot air micro-puffing and air-drying device in step 4 is controlled to be 115 ℃ and 95 ℃ for 15 minutes, and the water content of the noodles is reduced from 35% to 22%.
8. The method for producing non-fried, ultra-wide instant noodles according to claim 3, wherein the step-wise temperature reduction in the step 4 is from 95 ℃ to 25 to 30 ℃.
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| CN202010630226.5A CN111838540A (en) | 2020-07-03 | 2020-07-03 | Non-fried ultra-wide instant noodles and production method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05176698A (en) * | 1992-01-07 | 1993-07-20 | Kanebo Ltd | Non-fried and dried instant noodle |
| CN102696965A (en) * | 2012-03-15 | 2012-10-03 | 武汉大汉口食品有限公司 | Production method of non-fried flavored instant noodle by micro-expansion |
| CN103238784A (en) * | 2013-05-23 | 2013-08-14 | 陆昌盛 | Beef-broth frozen cooked noodles and processing method thereof |
| CN105360943A (en) * | 2015-12-02 | 2016-03-02 | 会泽蒄玉食品有限公司 | Non-fried instant noodles with flavor of hams |
-
2020
- 2020-07-03 CN CN202010630226.5A patent/CN111838540A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05176698A (en) * | 1992-01-07 | 1993-07-20 | Kanebo Ltd | Non-fried and dried instant noodle |
| CN102696965A (en) * | 2012-03-15 | 2012-10-03 | 武汉大汉口食品有限公司 | Production method of non-fried flavored instant noodle by micro-expansion |
| CN103238784A (en) * | 2013-05-23 | 2013-08-14 | 陆昌盛 | Beef-broth frozen cooked noodles and processing method thereof |
| CN105360943A (en) * | 2015-12-02 | 2016-03-02 | 会泽蒄玉食品有限公司 | Non-fried instant noodles with flavor of hams |
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