CN112715843A - Processing method of normal-temperature storage type whole-grain instant noodles - Google Patents
Processing method of normal-temperature storage type whole-grain instant noodles Download PDFInfo
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- CN112715843A CN112715843A CN202011591225.0A CN202011591225A CN112715843A CN 112715843 A CN112715843 A CN 112715843A CN 202011591225 A CN202011591225 A CN 202011591225A CN 112715843 A CN112715843 A CN 112715843A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/55—Rehydration or dissolving of foodstuffs
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Abstract
The invention discloses a processing method of normal-temperature storage type whole-grain instant noodles, which comprises the following steps: the method comprises the following steps: pulverizing coarse cereals into powder; step two: kneading the dough to prepare coarse cereal noodles; step three: aging, rehydration and dispersing the coarse cereal noodles; step four: preparing side dishes and seasonings; step five: mixing coarse cereal flour and side dish, sterilizing, and vacuum packaging. The invention also discloses a noodle rehydration and dispersing device, which improves the production efficiency of the instant noodles. The processing method provided by the invention does not need frying, steaming or baking processes, and only needs to carry out rehydration and dispersion by using a rehydration and dispersion device after water boiling, so that the operation process is simple; the obtained instant noodles do not contain seasoning bags and side dish bags, are easy to eat, can be eaten after being brewed with boiled water for 3-5 minutes, and have good rehydration property, and the rehydrated noodles have rich-level taste of coarse cereals and rich nutrition; and the instant noodles are vacuum-packed and only need to be stored at normal temperature, so that the transportation and storage costs are lower.
Description
Technical Field
The invention belongs to the technical field of wheaten food processing, and particularly relates to a processing method of normal-temperature storage type whole-grain instant noodles.
Background
The rapid development of the instant food industry is caused by the faster and faster life pace of modern people, wherein the fried instant noodles have representativeness and are popular in the world and China for more than twenty years, and become one of the instant foods loved by the vast consumers. However, instant noodles have the following disadvantages: firstly, the shape and the taste are too single, the value sense is low and the like, and the further development of the food is hindered; secondly, the operation is complicated when the flour cake is eaten, and the flour cake, the flour bag, the sauce bag, the vegetable bag and the like are required to be put into a packaging container together and then are brewed by boiling water. With the continuous improvement of living standard, people have increasingly strong pursuit of non-fried food, and the requirement on the taste of instant food is more and more emphasized. Over two decades, domestic and foreign instant noodle production enterprises have devoted themselves to the development and development of non-fried instant noodles. At present, some non-fried instant noodles are sold in the market, but the dispersion or dispersion effect between the noodle shreds is poor, so that the mouthfeel is poor, and the market share is not very large. Some instant food with good mouthfeel also appears in the market, but the instant food has higher requirement on temperature, needs to be refrigerated for storage, has higher transportation and storage cost, and limits the further development of the instant food.
Therefore, the development of instant noodles which are not fried, rich in nutrition, good in taste and only need to be stored at normal temperature is the focus of various large food companies at present.
Disclosure of Invention
The invention aims to provide a processing method of normal-temperature storage type whole-grain instant noodles.
The technical problems to be solved by the invention are as follows: aiming at the current frying and curing mode of instant noodles, besides, a cooking or steaming curing mode is common, but the steaming mode can influence the taste and rehydration of the noodles, the invention adopts the cooking curing mode; aiming at the adjustment of the nutrition and the taste of instant noodles, the invention adopts the whole-grain noodles, utilizes the nutrition and the taste of different grains, and optimizes the proportion among the grains to process the whole-grain noodles, so that the whole-grain noodles have rich nutrition and rich taste; aiming at the treatment process problem after the cooking of the coarse cereal noodles, the instant noodles with better dispersion or dispersion effect among the noodles are obtained, and the rehydration and dispersion device is designed, so that the treatment problem after the cooking of the coarse cereal noodles can be well solved, and the production efficiency of the whole instant noodles can be improved; in order to better solve the problem that the subsequent eating operation is troublesome due to the subpackage of the seasoning bag and the vegetable bag, the invention adopts the process sequence of mixing the side dish and the seasoning, mixing with the coarse cereal noodles, sterilizing and vacuum packaging, the operation is simple and convenient when eating, and the instant noodles can be eaten after being brewed with boiled water after being unpacked.
The purpose of the invention can be realized by the following technical scheme:
a processing method of normal-temperature storage type whole-grain instant noodles comprises the following steps:
the method comprises the following steps: crushing: respectively adding 80-100 parts by weight of buckwheat, 10-30 parts by weight of corn, 20-40 parts by weight of red bean, 20-40 parts by weight of mung bean and 20-40 parts by weight of millet into a grinder to be ground into powder, and then mixing into coarse cereal powder;
step two: dough kneading processing: adding the coarse cereal flour obtained in the step one, 1-5% of salt, 30-70% of water and 1-3% of leavening agent into a flour mixer, mixing the flour for 60-240s by the flour mixer, pouring into a basin, sealing and proofing for 6-55min by a preservative film to prepare coarse cereal flour dough, rolling the coarse cereal flour dough into a plurality of coarse cereal flour cakes by a noodle rolling machine, and then putting the coarse cereal flour cakes into an extruder to be processed into coarse cereal noodles;
step three: treating noodles: putting the coarse cereal noodles obtained in the step two into water of 90-100 ℃ for boiling for 15-40min, then fishing out, putting the coarse cereal noodles into a rehydration and separation device for rehydration and dispersion;
step four: preparation of side dish: boiling fresh side dish in water of 90-100 deg.C for 5-10min for sterilization, and adding flavoring agent 1-5% of the weight of side dish for flavoring;
step five: and (3) vacuum packaging: and (4) mixing the coarse cereal noodles obtained by the third step and the side dishes obtained by the fourth step, putting the mixture into a dynamic food sterilizer for sterilization for 6-30min, and then carrying out vacuum packaging to obtain the normal-temperature storage type instant whole coarse cereal noodles.
Further, the leavening agent in the second step is baking soda.
Furthermore, the weight of the coarse cereal noodles in the third step after rehydration is 1.2-1.4 times of the weight before rehydration.
Further, the edible oil, preferably soybean oil, is discretely used in the third step, and the added edible oil accounts for 1.5-5% of the weight of the coarse cereal noodles.
Further, the seasoning in the fourth step is prepared from the following raw materials in parts by weight: 2-6 parts of edible salt, 5-6 parts of white granulated sugar, 1-10 parts of starch, 10-40 parts of cheese powder, 1-10 parts of black pepper, 2-10 parts of onion powder and 50-110 parts of binder solution.
Further, the binder is any one of maltose syrup, high fructose corn syrup, guar gum and xanthan gum.
Further, the rehydration and dispersion device in the third step comprises a rehydration tank;
the bottom of the rehydration tank is provided with a fixed plate, a sealing baffle is arranged above the fixed plate, a mounting groove is arranged between the sealing baffle and the fixed plate, a motor is arranged in the mounting groove, the motor is connected with a stirring rod through an output shaft, the top of the stirring rod simultaneously penetrates through the sealing baffle and a top cover of the rehydration tank, a limiting plate is arranged at the top of the stirring rod, a pull rod penetrates through the stirring rod, the top of the pull rod penetrates through the limiting plate and is provided with a first handle, the surface of the stirring rod is connected with a stirring rod, a chute is arranged on the stirring rod, the bottom of a slide rod is connected in the chute in a sliding manner, the top of the slide rod is connected to the pull rod, the first handle is pulled to drive the pull rod to move up and down in the stirring rod to drive the slide rod to move in the chute, so as to drive, the oil filling port is arranged on the top cover of the re-watering tank close to the first handle, the water outlet is arranged on the side wall of the bottom of the re-watering tank, and the control valve is arranged on the water outlet;
when the rehydration and dispersion device is used, the top cover of the rehydration tank is opened through the second handle, the coarse cereal noodles and water are added, the top cover of the rehydration tank is closed, the first handle is pulled to enable the included angle between the stirring rod and the stirring rod to be maximum, the motor is opened to drive the stirring rod to rotate, the stirring rod is driven to rotate to promote the full water absorption of the coarse cereal noodles, when the rehydration of the coarse cereal noodles is finished, the motor is closed, the control valve is opened to enable the water to be discharged from the water outlet, when the water is completely discharged, the control valve is closed, edible oil is added from the oil filling port, the motor is opened to drive the stirring rod to rotate, the stirring rod is driven to rotate, the edible oil is promoted to be adsorbed on the surfaces of the coarse cereal noodles, the adhesion of the coarse cereal noodles is prevented, the motor is closed after the discretization of the coarse cereal noodles is utilized, the first handle is pulled, the included angle between the stirring, the top cover of the water recovery tank is opened through the second handle, the stainless steel intranet is taken out, the coarse cereal noodles are taken out, and the residual using oil can be discharged from the water outlet and collected.
Further, the inside activity of rewatering the case be equipped with two stainless steel intranet, the stainless steel intranet lean on the lateral wall of rewatering the case through two curved hooks, stainless steel intranet 8 look sideways at the shape and be the ladle form, be convenient for take out of stainless steel intranet.
Furthermore, two symmetrical movable covers are arranged on the top cover of the double-water tank, and a second handle is arranged on each movable cover.
The invention has the beneficial effects that:
compared with the prior art, the processing method of the normal-temperature storage type whole-grain instant noodles has the following advantages: the fabric does not need to be fried or steamed and baked, only needs to be boiled in water, and then is rehydrated and dispersed by a rehydration and dispersion device, so that the operation process is simple and the industrialization is easy; the obtained instant noodles do not contain seasoning bags and side dish bags, are easy to eat, can be eaten after being brewed with boiled water for 3-5 minutes, and have good rehydration property, and the rehydrated noodles have rich-level taste of coarse cereals and rich nutrition; and the instant noodles are vacuum-packed and only need to be stored at normal temperature, so that the transportation and storage costs are lower.
Drawings
The invention is described in further detail below with reference to the figures and specific embodiments.
FIG. 1 is a schematic diagram of the reconstitution and dispersion device of the present invention;
FIG. 2 is a schematic top view of the reconstitution and dispersion device of the present invention;
fig. 3 is an enlarged view of a point a in fig. 1.
In the figure: 1. a water recovery tank; 2. an electric motor; 3. a fixing plate; 4. mounting grooves; 5. sealing the baffle; 6. a slide bar; 7. a stirring rod; 8. a stainless steel inner mesh; 9. a stirring rod; 91. a chute; 10. a pull rod; 11. a first handle; 12. a limiting plate; 13. an oil filler; 14. a second handle.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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 rehydration and dispersion device of the present invention, as shown in fig. 1-3, comprises a rehydration tank 1;
the bottom of the rehydration tank 1 is provided with a fixed plate 3, a sealing baffle 5 is arranged above the fixed plate 3, a mounting groove 4 is arranged between the sealing baffle 5 and the fixed plate 3, a motor 2 is arranged in the mounting groove 4, the motor 2 is connected with a stirring rod 7 through an output shaft, the top of the stirring rod 7 simultaneously penetrates through the sealing baffle 5 and a top cover of the rehydration tank 1, the top of the stirring rod 7 is provided with a limiting plate 12, a pull rod 10 penetrates through the inside of the stirring rod 7, the top of the pull rod 10 penetrates through the limiting plate 12 and is provided with a first handle 11, the surface of the stirring rod 7 is connected with a stirring rod 9, the stirring rod 9 is provided with a chute 91, the chute 91 is connected with the bottom of a sliding rod 6 in a sliding manner, the top of the sliding rod 6 is connected to the pull rod 10, the first handle 11 is pulled to drive the pull rod 10 to move up and down in the stirring rod, drive slide bar 6 at spout 91 internalization to drive the motion of puddler 9, thereby change the contained angle between puddler 9 and the puddler 7, can make the contained angle between them become the zero degree, play the effect of shrink puddler 9, the inside activity of rewater tank 1 be equipped with two stainless steel intranet 8, stainless steel intranet 8 hang through two bends and lean on the lateral wall of rewater tank 1, stainless steel intranet 8 look sideways at the shape and be the ladle form, be convenient for taking out of stainless steel intranet 8, the top cap of rewater tank 1 on be close to near 11 first in command and be equipped with oil filler 13, the top cap of rewater tank 1 on be equipped with the movable cover of two symmetries, the activity cover and be equipped with second in command 14, the bottom lateral wall of rewater tank 1 on be equipped with the delivery port, the delivery port on be equipped with the control valve.
When the rehydration and dispersion device is used, the top cover of the rehydration tank 1 is opened through the second handle 14, coarse cereal noodles and water are added, the top cover of the rehydration tank 1 is closed, the first handle 11 is pulled to enable the included angle between the stirring rod 9 and the stirring rod 7 to be the largest, the motor 2 is opened to drive the stirring rod 7 to rotate, the stirring rod 9 is driven to rotate to promote full water absorption of the coarse cereal noodles, when the coarse cereal noodles are rehydrated, the motor 2 is closed, the control valve is opened to enable water to be discharged from the water outlet, when the water is completely discharged, the control valve is closed, edible oil is added from the oil filling port 13, the motor 2 is opened to drive the stirring rod 7 to rotate to drive the stirring rod 9 to rotate to promote edible oil adsorption on the surfaces of the coarse cereal noodles, adhesion of the coarse cereal noodles is prevented, the first handle 11 is closed after dispersion of the coarse cereal noodles is utilized, the included angle between the stirring rod 9 and the stirring rod 7 is made to be zero, the miscellaneous grain noodles on the poking bar 9 of being convenient for drop, open the top cap of compound water tank 1 through second handle 14, take out stainless steel intranet 8, take out miscellaneous grain noodles, remaining service oil can be followed the delivery port and discharged the collection.
Example 1:
a processing method of normal-temperature storage type whole-grain instant noodles comprises the following steps:
the method comprises the following steps: crushing: respectively adding 80 parts by weight of buckwheat, 10 parts by weight of corn, 20 parts by weight of red bean, 20 parts by weight of mung bean and 20 parts by weight of millet into a grinder to be ground into powder, and then mixing into coarse cereal powder;
step two: dough kneading processing: adding the coarse cereal flour obtained in the step one, 2% of salt, 50% of water and 3% of baking soda into a flour mixer, mixing the flour for 240s by the flour mixer, pouring the flour into a basin, sealing and fermenting for 30min by using a preservative film to prepare coarse cereal flour dough, rolling the coarse cereal flour dough into a plurality of coarse cereal flour cakes by a noodle rolling machine, and then putting the coarse cereal flour cakes into an extruder to be processed into coarse cereal noodles;
step three: treating noodles: putting the coarse cereal noodles obtained in the second step into water of 100 ℃ for boiling for 20min, then fishing out, putting the boiled coarse cereal noodles into a rehydration and dissociation device for rehydration and dispersion, wherein the weight of the coarse cereal noodles after rehydration is 1.28 times of the weight of the coarse cereal noodles before rehydration, soybean oil is used in dispersion, and the added soybean oil is 3% of the weight of the coarse cereal noodles;
step four: preparation of side dish: boiling fresh side dish in water of 100 deg.C for 8min for sterilization, and adding flavoring agent 3% of the weight of the side dish for flavoring, wherein the flavoring agent is prepared from the following raw materials in parts by weight: 3 parts of edible salt, 2 parts of white granulated sugar, 2 parts of starch, 12 parts of cheese powder, 4 parts of black pepper, 4 parts of onion powder and 60 parts of viscose xanthan gum solution;
step five: and (3) vacuum packaging: and (4) mixing the coarse cereal noodles obtained by the third step and the side dishes obtained by the fourth step, placing the mixture into a dynamic food sterilizer for sterilization for 25min, and then carrying out vacuum packaging to obtain the normal-temperature storage type full coarse cereal instant noodles.
Example 2:
a processing method of normal-temperature storage type whole-grain instant noodles comprises the following steps:
the method comprises the following steps: crushing: respectively adding 90 parts by weight of buckwheat, 30 parts by weight of corn, 30 parts by weight of red bean, 30 parts by weight of mung bean and 30 parts by weight of millet into a grinder to be ground into powder, and then mixing into coarse cereal powder;
step two: dough kneading processing: adding the coarse cereal flour obtained in the step one, 2% of salt, 50% of water and 3% of baking soda into a flour mixer, mixing the flour for 240s by the flour mixer, pouring the flour into a basin, sealing and fermenting for 30min by using a preservative film to prepare coarse cereal flour dough, rolling the coarse cereal flour dough into a plurality of coarse cereal flour cakes by a noodle rolling machine, and then putting the coarse cereal flour cakes into an extruder to be processed into coarse cereal noodles;
step three: treating noodles: putting the coarse cereal noodles obtained in the second step into water of 100 ℃ for boiling for 20min, then fishing out, putting the boiled coarse cereal noodles into a rehydration and dissociation device for rehydration and dispersion, wherein the weight of the coarse cereal noodles after rehydration is 1.28 times of the weight of the coarse cereal noodles before rehydration, soybean oil is used in dispersion, and the added soybean oil is 3% of the weight of the coarse cereal noodles;
step four: preparation of side dish: boiling fresh side dish in water of 100 deg.C for 8min for sterilization, and adding flavoring agent 3% of the weight of the side dish for flavoring, wherein the flavoring agent is prepared from the following raw materials in parts by weight: 3 parts of edible salt, 2 parts of white granulated sugar, 2 parts of starch, 12 parts of cheese powder, 4 parts of black pepper, 4 parts of onion powder and 60 parts of viscose xanthan gum solution;
step five: and (3) vacuum packaging: and (4) mixing the coarse cereal noodles obtained by the third step and the side dishes obtained by the fourth step, placing the mixture into a dynamic food sterilizer for sterilization for 25min, and then carrying out vacuum packaging to obtain the normal-temperature storage type full coarse cereal instant noodles.
Example 3:
a processing method of normal-temperature storage type whole-grain instant noodles comprises the following steps:
the method comprises the following steps: crushing: respectively adding 100 parts by weight of buckwheat, 30 parts by weight of corn, 40 parts by weight of red bean, 40 parts by weight of mung bean and 40 parts by weight of coarse cereal into a grinder to be ground into powder, and then mixing into coarse cereal powder;
step two: dough kneading processing: adding the coarse cereal flour obtained in the step one, 2% of salt, 50% of water and 3% of baking soda into a flour mixer, mixing the flour for 240s by the flour mixer, pouring the flour into a basin, sealing and fermenting for 30min by using a preservative film to prepare coarse cereal flour dough, rolling the coarse cereal flour dough into a plurality of coarse cereal flour cakes by a noodle rolling machine, and then putting the coarse cereal flour cakes into an extruder to be processed into coarse cereal noodles;
step three: treating noodles: putting the coarse cereal noodles obtained in the second step into water of 100 ℃ for boiling for 20min, then fishing out, putting the boiled coarse cereal noodles into a rehydration and dissociation device for rehydration and dispersion, wherein the weight of the coarse cereal noodles after rehydration is 1.28 times of the weight of the coarse cereal noodles before rehydration, soybean oil is used in dispersion, and the added soybean oil is 3% of the weight of the coarse cereal noodles;
step four: preparation of side dish: boiling fresh side dish in water of 100 deg.C for 8min for sterilization, and adding flavoring agent 3% of the weight of the side dish for flavoring, wherein the flavoring agent is prepared from the following raw materials in parts by weight: 3 parts of edible salt, 2 parts of white granulated sugar, 2 parts of starch, 12 parts of cheese powder, 4 parts of black pepper, 4 parts of onion powder and 60 parts of viscose xanthan gum solution;
step five: and (3) vacuum packaging: and (4) mixing the coarse cereal noodles obtained by the third step and the side dishes obtained by the fourth step, placing the mixture into a dynamic food sterilizer for sterilization for 25min, and then carrying out vacuum packaging to obtain the normal-temperature storage type full coarse cereal instant noodles.
Comparative example: instant noodles are common in the market.
The above examples 1 to 3 and comparative examples (taking apart noodles and a seasoning bag) were opened and placed in a vessel, and after pouring 400ml of boiling water and sealing, rehydration was carried out for four minutes, sensory evaluation tests were carried out by ten evaluators according to the evaluation criteria shown in table 1, and the average values were taken, and the evaluation results are shown in table 2.
TABLE 1 evaluation criteria for sensory evaluation
TABLE 2 results of sensory evaluation of examples 1 to 3 and comparative example
As can be seen from the sensory evaluation results in table 2, the whole grain instant noodles provided by the present invention have good rehydration property, and are elastic, chewy and chewy in mouthfeel.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The foregoing is merely exemplary and illustrative of the present invention and various modifications, additions and substitutions may be made by those skilled in the art to the specific embodiments described without departing from the scope of the invention as defined in the accompanying claims.
Claims (8)
1. A processing method of normal-temperature storage type instant noodles made of whole grains is characterized by comprising the following steps:
the method comprises the following steps: crushing: respectively adding 80-100 parts by weight of buckwheat, 10-30 parts by weight of corn, 20-40 parts by weight of red bean, 20-40 parts by weight of mung bean and 20-40 parts by weight of millet into a grinder to be ground into powder, and then mixing into coarse cereal powder;
step two: dough kneading processing: adding the coarse cereal flour obtained in the step one, 1-5% of salt, 30-70% of water and 1-3% of leavening agent into a flour mixer, mixing the flour for 60-240s by the flour mixer, pouring into a basin, sealing and proofing for 6-55min by a preservative film to prepare coarse cereal flour dough, rolling the coarse cereal flour dough into a plurality of coarse cereal flour cakes by a noodle rolling machine, and then putting the coarse cereal flour cakes into an extruder to be processed into coarse cereal noodles;
step three: treating noodles: putting the coarse cereal noodles obtained in the step two into water of 90-100 ℃ for boiling for 15-40min, then fishing out, putting the coarse cereal noodles into a rehydration and separation device for rehydration and dispersion;
step four: preparation of side dish: boiling fresh side dish in water of 90-100 deg.C for 5-10min for sterilization, and adding flavoring agent 1-5% of the weight of side dish for flavoring;
step five: and (3) vacuum packaging: and (4) mixing the coarse cereal noodles obtained in the third step and the side dishes obtained in the fourth step, putting the mixture into a dynamic food sterilizer for sterilization for 6-30min, and then carrying out vacuum packaging to obtain the normal-temperature storage type full coarse cereal instant noodles.
2. The processing method of whole grain ready-to-eat noodles capable of being stored at normal temperature according to claim 1, wherein the leavening agent in the second step is baking soda.
3. The processing method of normal-temperature storage type instant noodles made of whole grains and cereals according to claim 1, characterized in that the weight of the instant noodles made of whole grains and cereals after rehydration in step three is 1.2-1.4 times of the weight of the instant noodles before rehydration, edible oil is discretely used in step three, and the added edible oil is 1.5-5% of the weight of the instant noodles made of whole grains and cereals.
4. The processing method of the normal-temperature storage type instant noodles made of whole grains according to claim 1, wherein the seasoning in the fourth step is prepared from the following raw materials in parts by weight: 2-6 parts of edible salt, 5-6 parts of white granulated sugar, 1-10 parts of starch, 10-40 parts of cheese powder, 1-10 parts of black pepper, 2-10 parts of onion powder and 50-110 parts of binder solution.
5. The processing method of whole grain instant noodles capable of being stored at normal temperature according to claim 4, wherein the binder is any one of maltose syrup, high fructose syrup, guar gum and xanthan gum.
6. The processing method of normal temperature storage type instant noodles made of whole grains as claimed in claim 1, wherein the rehydration and dispersion device in the third step comprises a rehydration tank (1);
the bottom of the compound water tank (1) is provided with a fixing plate (3), a sealing baffle (5) is arranged above the fixing plate (3), a mounting groove (4) is formed between the sealing baffle (5) and the fixing plate (3), a motor (2) is arranged in the mounting groove (4), the motor (2) is connected with a stirring rod (7) through an output shaft, the top of the stirring rod (7) penetrates through the top covers of the sealing baffle (5) and the compound water tank (1), a limiting plate (12) is arranged at the top of the stirring rod (7), a pull rod (10) is arranged in the stirring rod (7) in a penetrating mode, the limiting plate (12) is arranged at the top of the pull rod (10) in a penetrating mode, a first handle (11) is arranged, a stirring rod (9) is connected to the surface of the stirring rod (7), a sliding groove (91) is formed in the stirring rod (9), the novel double-water-tank water recycling device is characterized in that the bottom of a sliding rod (6) is connected in the sliding groove (91) in a sliding mode, the top of the sliding rod (6) is connected to a drawing rod (10), an oil filling opening (13) is formed in the position, close to a first handle (11), of a top cover of the double-water-tank (1), a water outlet is formed in the side wall of the bottom of the double-water-tank (1), and a control valve is arranged on the water outlet.
7. The processing method of the normal-temperature storage type instant noodles made of whole grains and cereals according to claim 6, characterized in that two stainless steel inner nets (8) are movably arranged inside the double water tank (1), the stainless steel inner nets (8) are hung on the side walls of the double water tank (1) through two bent hooks, and the side view of the stainless steel inner nets (8) is spoon-shaped.
8. The processing method of the normal-temperature storage type instant noodles made of whole grains and cereals according to claim 6, characterized in that two symmetrical movable covers are arranged on the top cover of the compound water tank (1), and a second handle (14) is arranged on each movable cover.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011591225.0A CN112715843A (en) | 2020-12-29 | 2020-12-29 | Processing method of normal-temperature storage type whole-grain instant noodles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011591225.0A CN112715843A (en) | 2020-12-29 | 2020-12-29 | Processing method of normal-temperature storage type whole-grain instant noodles |
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| Publication Number | Publication Date |
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| CN112715843A true CN112715843A (en) | 2021-04-30 |
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| CN202011591225.0A Withdrawn CN112715843A (en) | 2020-12-29 | 2020-12-29 | Processing method of normal-temperature storage type whole-grain instant noodles |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115517328A (en) * | 2022-02-14 | 2022-12-27 | 安徽燕之坊食品有限公司 | Buckwheat cooked food and production process thereof |
-
2020
- 2020-12-29 CN CN202011591225.0A patent/CN112715843A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115517328A (en) * | 2022-02-14 | 2022-12-27 | 安徽燕之坊食品有限公司 | Buckwheat cooked food and production process thereof |
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