CN112715841A

CN112715841A - Frozen noodles and preparation method thereof

Info

Publication number: CN112715841A
Application number: CN202011566394.9A
Authority: CN
Inventors: 李亚彬
Original assignee: Jiangsu Hefu Food And Beverage Management Co ltd
Current assignee: Jiangsu Hefu Food And Beverage Management Co ltd
Priority date: 2020-12-25
Filing date: 2020-12-25
Publication date: 2021-04-30

Abstract

The invention discloses frozen noodles and a preparation method thereof, wherein the frozen noodles are prepared from the following raw materials in parts by weight: 90-110 parts of flour, 16-20 parts of water, 15-25 parts of egg liquid, 10-15 parts of modified starch, 1-3 parts of wheat gluten, 2-4 parts of alcohol, 0.1-0.3 part of konjac flour, 0.05-0.07 part of sodium carbonate and 0.005-0.01 part of sodium lactate, and provides a preparation method of the frozen noodles. The frozen noodles can be placed for more than 30 minutes after being steamed and boiled, and the taste of the product is still chewy and smooth. The attenuation of the chewiness and the chewiness of the frozen noodles is prolonged from the original 7-8 minutes to 30-40 minutes in the soaking resistance.

Description

Frozen noodles and preparation method thereof

Technical Field

The invention relates to noodles and a preparation method thereof, in particular to frozen noodles and a preparation method thereof.

Background

Wet noodles have a large market share in noodle products due to the advantages of chewiness, freshness, palatability, and economy.

The quality of the noodles mainly comprises three aspects: the organoleptic properties, cooking properties and texture properties of the noodles show that the cooking quality is an important aspect for measuring the quality of the noodles. The water absorption of the noodles, the optimal cooking time, the dry matter loss rate and the like are determined as main parameters and used as prediction factors of the whole cooking quality of the noodles.

Generally, noodles with higher cooking quality have lower cooking losses. The existing wet noodles have some problems: during the cooking process, a small part of solid matters in the noodles are separated from the noodles and suspended in water, so that the soup pasting phenomenon is caused, the smoothness degree of the noodles is reduced, the mouthfeel is not strong enough, and the noodles are soft and rotten after 7-8 minutes. Therefore, the research on the influence factors of the cooking quality of the noodles and the action mechanism thereof has important significance for improving the quality of the fresh and wet noodles. The existing wet noodles are not stiff enough, have high chewiness and chewiness attenuation degree, short soaking resistant time, are not smooth, and have the chewiness and chewiness attenuation degree of the product and the soaking resistant time of only 7-8 minutes.

Disclosure of Invention

The purpose of the invention is as follows: the first object of the present invention is to provide frozen noodles having a short cooking time, good taste and a long soaking time, and the second object of the present invention is to provide a method for producing the frozen noodles.

The technical scheme is as follows: the frozen noodles are prepared from the following raw materials in parts by weight: 90-110 parts of flour, 16-20 parts of water, 15-25 parts of egg liquid, 10-15 parts of modified starch, 1-3 parts of wheat gluten, 2-4 parts of alcohol, 0.1-0.3 part of konjac flour, 0.05-0.07 part of sodium carbonate and 0.005-0.01 part of sodium lactate.

Further, the raw material also comprises 0.02-0.05 part of potassium carbonate. The raw material also comprises 0.02-0.04 part of sodium propionate.

The modified starch is acetate starch. The use of acetate starch has high viscosity, high clarity, weak retrogradation and stable storage. Is a frame of the noodles, gives the noodles palatable hardness and stability, and can not be soft and rotten after being placed for a long time.

The raw materials also comprise 0.5-1.5 parts of table salt.

The preparation method of the frozen noodles of the invention comprises the following steps:

(1) adding modified starch, wheat gluten and konjac flour into flour in sequence, and performing dry mixing to obtain a first mixture;

(2) mixing sodium carbonate and sodium lactate with water, adding into the first mixture, and sequentially adding egg liquid and alcohol to obtain a second mixture;

(3) injecting water into the second mixture, vacuumizing, stirring and rising the dough;

(4) pressing and dough making.

In the step (3), the vacuum degree of the vacuumizing is 0.04-0.06 kPa.

And (4) cooling the noodles after the noodles are taken out until the central temperature of the noodles is lower than 22 ℃. In the step (4), the noodles are taken out and then are frozen quickly at the temperature of-25 to-35 ℃ until the central temperature of the noodles is less than or equal to-6 ℃.

In the step (4), pressing to obtain unidirectional silk weaving and calendering. The silk weaving and rolling is unidirectional, which is different from the past rolling, and gives mechanical force to dough in the transverse direction and the longitudinal direction, thereby helping the formation of a gluten structure, and giving noodles with better taste and more stable structure.

Preferably, in step (3), the water temperature in summer of the awake face: 10-15 ℃, water temperature of the awake noodles in winter: 30 +/-2 ℃.

Has the advantages that: compared with the prior art, the invention has the following remarkable advantages: the frozen noodles can be placed for more than 30 minutes, and the taste of the product is still chewy and smooth, and the invention aims to ensure that the product can be used for both eating in a hall and taking out without influencing the taste of the product. The attenuation degree of the frozen noodles on the chewiness and the chewiness is prolonged from the original 7-8 minutes to 30-40 minutes.

Drawings

FIG. 1 is a bar graph showing the change in hardness of the noodles of the present invention with the lapse of storage time;

FIG. 2 is a bar graph showing the change of elasticity of the noodles of the present invention with the lapse of storage time;

FIG. 3 is a bar graph of the overall score change of the noodles of the present invention with the lapse of storage time;

FIG. 4 is a bar graph showing the change in hardness with increasing number of freeze-thawing of the inventive noodles;

FIG. 5 is a bar graph showing the elastic change of the noodles according to the present invention with increasing number of freeze-thawing;

FIG. 6 is a bar graph showing changes in crispness of the noodles of the present invention with increasing number of freeze-thawing.

Detailed Description

The technical solution of the present invention is further illustrated by the following examples.

Example 1

The frozen noodles of the embodiment are prepared from the following raw materials in parts by weight: 90 parts of flour, 16 parts of water, 15 parts of egg liquid, 10 parts of acetate starch, 1 part of wheat gluten, 2 parts of alcohol, 0.1 part of konjac flour, 0.05 part of sodium carbonate and 0.005 part of sodium lactate.

The preparation method of the frozen noodles of the embodiment comprises the following steps:

1. blending dough (CCP)

1.1 pouring the flour, the acetate starch, the wheat gluten, the konjac flour and the acetate starch into a vacuum automatic dough mixer in turn, and dry-mixing for 5 minutes (high-speed stirring).

1.2 sodium carbonate, sodium lactate and water are put into a stainless steel barrel, stirred ingredients are added into a vacuum automatic dough mixer, then egg liquid is poured into the vacuum automatic dough mixer, and finally edible alcohol is added from one corner of the dough mixer.

1.3 starting the vacuum dough mixer and injecting water, after water is fed by the ozone water cooler for 100 seconds, vacuumizing (0.04kPa, stirring at a high speed for 5 minutes, stirring at a low speed for 5 minutes, and pouring into a curing machine to stand for 20 minutes after stirring.

2. Shaping and noodle-making

2.1 dough skin forming: the compounding machine adjusts corresponding scales, and the compounded surface wadding is pressed into a piece of surface leather.

Pressing/proofing:

3.1 adjusting the parameters of the silk loom according to the flour characteristics, drawing the compounded shell leather into the silk loom, stacking the silk loom into 6 layers on a horizontal conveying belt by a vertical conveying device of the silk loom, and performing silk weaving calendering (if the number of the shell leather layers does not meet the process requirements, finely adjusting the speed of the horizontal conveying belt of the silk loom). And rolling the stainless steel roller at the outlet, and standing for 6 minutes on a three-in-one device.

The specific parameter ranges of the damask weaving and calendering are as follows:

dough outlet and powder spraying:

4.1 after compounding the proofed dough skin three-layer into a single layer, send to the dough outlet machine, carry out 4 times single pressing, adjust the flour press parameter according to the product characteristic to use corresponding cutter to carry out the dough outlet, evenly spill corn starch before and after the last single pressing, avoid gluing.

Disc surface:

5.1 after noodle outlet, each part of noodle is quickly and lightly folded twice at an outlet, is bent into a dough shape, and is neatly placed in a stainless steel tray padded with clean gauze.

And (3) cooling:

6.1 put the tray containing the noodles into a refrigerator and cool the tray until the central temperature of the noodles is less than 22 ℃.

7. Freezing (CCP)

7.1 liquid nitrogen freezing: and the liquid nitrogen is adopted for freezing so as to ensure the taste of the noodles.

7.2 the noodles can be frozen only before liquid nitrogen (the freezing time is less than 24 hours), and can not be refrigerated at normal temperature or refrigerated, and the central temperature of the product after liquid nitrogen is ensured to be less than or equal to-6 ℃ (the reference time is 18 min).

7.3 set up corresponding temperature and time on the liquid nitrogen machine, the noodless that will pack tiling at the liquid nitrogen machine entry, pick out gas leakage, bad bag and seal the product that does not meet the requirements (do not seal, unseal, seal to one side, false), place highly for 1 layer, quick-freeze, pack the vanning in the exit. FIG. 1 is a bar graph showing the change in hardness of the noodle strings according to the present example with the lapse of storage time; FIG. 2 is a bar graph showing the change in elasticity of the noodles according to the present example with the lapse of storage time; FIG. 3 is a bar graph showing the overall score change of the noodles according to the present example with the lapse of storage time; FIG. 4 is a bar graph showing the change in hardness with increasing number of freeze-thawing of the noodle according to the present example; FIG. 5 is a bar graph showing the elastic change of the noodles according to the present example with increasing number of freeze-thawing; FIG. 6 is a bar graph showing the change of crispness of the noodles according to the present example with increasing number of freeze thawing.

Example 2

The frozen noodles of the embodiment are prepared from the following raw materials in parts by weight: 110 parts of flour, 20 parts of water, 25 parts of egg liquid, 15 parts of modified starch, 3 parts of wheat gluten, 4 parts of alcohol, 0.3 part of konjac flour, 0.07 part of sodium carbonate and 0.01 part of sodium lactate.

In the preparation method of the frozen noodles in the embodiment, the vacuum pumping is carried out for 0.06kPa, the frozen noodles are poured into a curing machine for dough standing for 30 minutes after being stirred, the dough standing is carried out for 10 minutes on a three-in-one device, and other steps, process parameters and detection methods are the same as those in the embodiment 1.

Example 3

The frozen noodles of the embodiment are prepared from the following raw materials in parts by weight: 100 parts of flour, 18 parts of water, 20 parts of egg liquid, 12 parts of modified starch, 2 parts of wheat gluten, 3 parts of alcohol, 0.2 part of konjac flour, 0.06 part of sodium carbonate and 0.008 part of sodium lactate.

In the preparation method of the frozen noodles in this example, vacuum was applied at 0.05kPa, and other steps, process parameters and detection methods were the same as those in example 1.

Example 4

In the frozen noodles of this example, potassium carbonate 0.02 parts, sodium propionate 0.02 parts, and common salt 0.5 parts were added to the raw materials, and the other raw materials were the same as in example 1.

In the preparation method of the frozen noodles in this example, sodium carbonate, sodium lactate, potassium carbonate, sodium propionate and salt were put into a stainless steel bucket, and water and vacuum were applied for 0.05kPa, and other steps, process parameters and detection methods were the same as those of example 1.

Example 5

In the frozen noodles of this example, potassium carbonate 0.05 parts, sodium propionate 0.04 parts, and common salt 1.5 parts were added to the raw materials, and the other raw materials were the same as in example 1.

The preparation method, procedure, process parameters and detection method of the frozen noodles in this example were the same as those of example 4.

Example 6

In the frozen noodles of this example, 0.03 parts of sodium propionate and 1.0 part of common salt were added to the raw materials, and 0.03 parts of potassium carbonate was added to the raw materials in the same manner as in example 1.

Comparative example 1

The weight portion of the egg liquid in the comparative example is 12 portions, and other raw materials, the proportion, the preparation method, the process parameters and the detection method are the same as those in the example 1.

Comparative example 2

The weight portion of the egg liquid in the comparative example is 28 portions, and other raw materials, mixture ratio, preparation method, process parameters and detection method are the same as those in the example 1.

Comparative example 3

In the comparative example, the weight part of the acetate starch is 8 parts, and other raw materials, mixture ratio, preparation method, process parameters and detection method are the same as those of the example 1.

Comparative example 4

In the comparative example, the weight part of the acetate starch is 17 parts, and other raw materials, mixture ratio, preparation method, process parameters and detection method are the same as those in example 1.

Comparative example 5

The comparative example is 0.05 part by weight of konjac flour, and other raw materials, mixture ratio, preparation method, process parameters and detection method are the same as those of example 1.

Comparative example 6

The comparative example is 0.4 part of konjac flour, and other raw materials, mixture ratio, preparation method, process parameters and detection method are the same as those of example 1.

Comparative example 7

The weight portion of the sodium carbonate of the comparative example is 0.03 portion, and other raw materials, the proportion, the preparation method, the process parameters and the detection method are the same as those of the example 1.

Comparative example 8

The weight portion of the sodium carbonate of the comparative example is 0.09 portion, and other raw materials, mixture ratio, preparation method, process parameters and detection method are the same as those of the example 1.

Comparative example 9

The comparative example is 0.003 weight part of sodium lactate, and other raw materials, mixture ratio, preparation method, process parameters and detection method are the same as those of example 1.

Comparative example 10

The comparative example is 0.015 part of sodium lactate by weight, and other raw materials, proportion, preparation method, process parameters and detection method are the same as those of example 1.

Comparative example 11

The potassium carbonate of the comparative example is 0.01 part by weight, and other raw materials, mixture ratio, preparation method, process parameters and detection method are the same as those of example 1.

Comparative example 12

The comparative example is 0.06 part by weight of potassium carbonate, and other raw materials, mixture ratio, preparation method, process parameters and detection method are the same as those of example 1.

Comparative example 13

The weight portion of the sodium propionate in the comparative example is 0.01 portion, and other raw materials, mixture ratio, preparation method, process parameters and detection method are the same as those in the example 1.

Comparative example 14

The weight portion of the sodium propionate in the comparative example is 0.05 portion, and other raw materials, mixture ratio, preparation method, process parameters and detection method are the same as those in the example 1.

Comparative example 15

The unidirectional damask weaving and rolling in the comparative example has the same raw materials, mixture ratio, preparation method, process parameters and detection method as those in the example 1.

Comparative example 16

In the comparative example, the vacuum degree of vacuum pumping is 0.03kPa, and other raw materials, mixture ratio, preparation method, process parameters and detection method are the same as those in example 1.

Comparative example 17

The vacuum degree of the vacuum pumping in the comparative example is 0.07kPa, and other raw materials, mixture ratio, preparation method, process parameters and detection method are the same as those in example 1.

Comparative example 18

In the comparative example, the noodles are cooled after being taken out, the central temperature of the noodles is cooled to 24 ℃, and other raw materials, the mixture ratio, the preparation method, the process parameters and the detection method are the same as those in the example 1.

Comparative example 19

In the comparative example, the noodles are frozen quickly after being taken out, the temperature of the noodles is frozen quickly to be-5 ℃, and other raw materials, the proportion, the preparation method, the process parameters and the detection method are the same as those in the example 1.

Table 1 shows the sensory evaluation criteria of noodles, and Table 22 shows the sensory evaluation results of examples 1 to 6 and comparative examples 1 to 19. The sensory evaluation method is a grading test method, and inspectors: 2 experts, 7 high-quality raters, 22 primary raters.

TABLE 1 organoleptic evaluation criteria of noodles

Score value	Hardness of	Elasticity	Brittleness
					0～2	Is very soft	No elasticity	No or almost no brittleness
3～5	Is softer	Has weak elasticity	The brittleness is weaker and less obvious
				6～8	Moderate hardness and acceptability	Moderate elasticity and acceptability	The brittleness is obvious
9～10	Higher hardness	High elasticity	High brittleness

Description of the drawings: the score represents the strength of the attribute.

TABLE 2 sensory evaluation results

By comparing comparative example 1 with example 1, the noodles after the adjustment were not chewy enough.

By comparing comparative example 2 with example 1, the noodle was highly brittle and brittle after adjustment, and had a powdery texture.

By comparing comparative example 3 with example 1, the noodles were not chewy enough after the adjustment.

By comparing comparative example 4 with example 1, the noodle after the adjustment has large crispness and low elasticity.

By comparing comparative example 5 with example 1, the noodle was not Q-elastic and was relatively stiff after the adjustment.

By comparing comparative example 6 with example 1, the noodle had too much elasticity and high crispness after adjustment, and had no good taste like noodles.

By comparing comparative example 7 with example 1, the noodles were gummy and did not Q-pop after conditioning.

By comparing comparative example 8 with example 1, the noodle was not elastic and stiff after the adjustment.

By comparing comparative example 9 with example 1, the noodles had a powdery mouthfeel after adjustment, like a band.

By comparing comparative example 10 with example 1, the noodle was not chewy enough and was high in crispness after the adjustment.

By comparing comparative example 11 with example 1, the noodle does not Q-pop after the adjustment.

By comparing comparative example 12 with example 1, the elasticity of the noodle was too high after the adjustment, and the noodle was fake.

By comparing comparative example 13 with example 1, the noodle was not chewy enough and was high in crispness after the adjustment.

By comparing comparative example 14 with example 1, the elasticity of the noodle was too high after the adjustment, and the noodle was fake.

By comparing comparative example 15 with example 1, the noodle strings after the adjustment had high crispness, insufficient elasticity and insufficient stiffness.

By comparing comparative example 16 with example 1, the noodle strings after the adjustment had high crispness, insufficient elasticity and insufficient stiffness.

By comparing comparative example 17 with example 1, the noodle was stiff and did not spring Q after adjustment.

By comparing comparative example 18 with example 1, the noodles after the adjustment were not chewy enough.

By comparing comparative example 19 with example 1, the noodles after the adjustment were not chewy enough and had a large brittleness.

Claims

1. The frozen noodles are characterized by comprising the following raw materials in parts by weight: 90-110 parts of flour, 16-20 parts of water, 15-25 parts of egg liquid, 10-15 parts of modified starch, 1-3 parts of wheat gluten, 2-4 parts of alcohol, 0.1-0.3 part of konjac flour, 0.05-0.07 part of sodium carbonate and 0.005-0.01 part of sodium lactate.

2. Frozen noodles according to claim 1, characterized in that: the raw material also comprises 0.02-0.05 part of potassium carbonate.

3. Frozen noodles according to claim 1, characterized in that: the raw material also comprises 0.02-0.04 part of sodium propionate.

4. Frozen noodles according to claim 1, characterized in that: the modified starch is acetate starch.

5. Frozen noodles according to claim 1, characterized in that: the raw materials also comprise 0.5-1.5 parts of table salt.

6. A method for preparing frozen noodles according to claim 1, comprising the steps of:

(4) pressing and dough making.

7. The method for preparing frozen noodles according to claim 6, wherein: in the step (3), the vacuum degree of the vacuumizing is 0.04-0.06 kPa.

8. The method for preparing frozen noodles according to claim 6, wherein: and (4) cooling the noodles after the noodles are taken out until the central temperature of the noodles is lower than 22 ℃.

9. The method for preparing frozen noodles according to claim 6, wherein: in the step (4), the noodles are quickly frozen after being taken out, and the noodles are quickly frozen at the temperature of between 25 ℃ below zero and 35 ℃ below zero until the central temperature of the noodles is less than or equal to 6 ℃ below zero.

10. The method for preparing frozen noodles according to claim 6, wherein: in the step (4), the pressing is unidirectional silk weaving and calendering.