CN112869013A - Durian-flavor chocolate noodles and preparation method thereof - Google Patents
Durian-flavor chocolate noodles and preparation method thereof Download PDFInfo
- Publication number
- CN112869013A CN112869013A CN202110233183.1A CN202110233183A CN112869013A CN 112869013 A CN112869013 A CN 112869013A CN 202110233183 A CN202110233183 A CN 202110233183A CN 112869013 A CN112869013 A CN 112869013A
- Authority
- CN
- China
- Prior art keywords
- dough
- durian
- noodles
- portions
- chocolate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 83
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 55
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims description 17
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 65
- 239000000843 powder Substances 0.000 claims abstract description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 238000000034 method Methods 0.000 claims abstract description 32
- 238000001816 cooling Methods 0.000 claims abstract description 30
- 238000005507 spraying Methods 0.000 claims abstract description 26
- 239000004376 Sucralose Substances 0.000 claims abstract description 22
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 22
- 235000019408 sucralose Nutrition 0.000 claims abstract description 22
- 235000019634 flavors Nutrition 0.000 claims abstract description 20
- 239000006188 syrup Substances 0.000 claims abstract description 19
- 235000020357 syrup Nutrition 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 240000000716 Durio zibethinus Species 0.000 claims abstract description 12
- 235000006025 Durio zibethinus Nutrition 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 11
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 11
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 11
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 11
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 11
- 239000005862 Whey Substances 0.000 claims abstract description 11
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 11
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 239000008213 purified water Substances 0.000 claims abstract description 11
- 235000008939 whole milk Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 18
- 239000004615 ingredient Substances 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 15
- 238000005096 rolling process Methods 0.000 claims description 12
- 238000004898 kneading Methods 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000012267 brine Substances 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 238000003490 calendering Methods 0.000 claims description 3
- 235000012041 food component Nutrition 0.000 claims description 3
- 239000005417 food ingredient Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 description 10
- 238000010025 steaming Methods 0.000 description 6
- 238000001035 drying Methods 0.000 description 3
- 238000010410 dusting Methods 0.000 description 3
- 238000005265 energy consumption Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000008347 soybean phospholipid Substances 0.000 description 3
- 238000010923 batch production Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
Abstract
The invention discloses durian-flavor chocolate noodles, which comprise the following raw materials in parts by weight: 190 portions of special powder, 20-30 portions of high-fat cocoa powder, 3 portions of whey powder, 1 portion of powdered soybean lecithin, 10 portions of cassava starch, 1 portion of salt, 10 portions of white granulated sugar, 10 portions of pure milk, 0.2 portion of sodium bicarbonate, 4 portions of whole milk powder, 0.08 portion of sucralose, 0.8-1.2 portions of chocolate essence and 60 portions of purified water; water spraying and batching: 0.01 part of sucralose and 100 parts of water; syrup proportioning: 24.25 parts of white granulated sugar, 0.75 part of glucose powder, 3.643 parts of water and 0.12-0.15 part of durian flavor essence. The invention forms the sugar frost through the quick cooling process of the guniting, leads the sugar frost to be fully fused with the flour block, has even flavor, unique flavor, and reduces the use amount and the production cost of the fragrant raw material to a certain extent because of the low-temperature quick cooling, and the loss of the flavor and the aroma of the product is small.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to durian-flavor chocolate noodles and a preparation method thereof.
Background
The existing crisp noodle flavoring process after frying comprises two processes: one is external dusting, when eating, a large amount of powder is on the dough, which easily dirties the arms and clothes, and the consumer is inconvenient to eat and uneven dusting can occur.
The other is a spraying process, the production process of the instant noodles is complex, the production line is too long, the instant noodles are dried after being flavored, and the flavor of the crisp noodles is lost due to high drying temperature and long drying time.
Through searching, no patent publication related to the present patent application has been found.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides durian-flavor chocolate noodles and a preparation method thereof.
The technical scheme adopted by the invention for solving the technical problems is as follows:
durian-flavor chocolate noodles comprise the following raw materials in parts by weight:
190 portions of special powder, 20-30 portions of high-fat cocoa powder, 3 portions of whey powder, 1 portion of powdered soybean lecithin, 10 portions of cassava starch, 1 portion of salt, 10 portions of white granulated sugar, 10 portions of pure milk, 0.2 portion of sodium bicarbonate, 4 portions of whole milk powder, 0.08 portion of sucralose, 0.8-1.2 portions of chocolate essence and 60 portions of purified water; water spraying and batching: 0.01 part of sucralose and 100 parts of water; syrup proportioning: 24.25 parts of white granulated sugar, 0.75 part of glucose powder, 3.643 parts of water and 0.12-0.15 part of durian flavor essence.
Moreover, the chocolate essence is chocolate essence L70101 which is sold in the market at present by Shandong Tianbo food ingredient company Limited.
Moreover, the durian-flavor essence is a durian-flavor essence L70133 sold in the existing market of Shandong Tianbo food ingredient Co.
Moreover, the syrup ingredients are prepared by the following steps:
heating clear water to 80-90 deg.C, slowly adding white sugar powder and glucose powder, and stirring to obtain milky syrup; uniformly stirring and adding durian flavor essence to obtain syrup ingredients;
or the preparation steps of the water spraying ingredient are as follows:
dissolving sucralose in water according to the formula proportion, and stirring until the sucralose is completely dissolved to obtain the sprinkling ingredient.
The preparation method of the durian-flavored chocolate noodles comprises the following steps:
step 1, kneading dough to obtain dough, and compositely rolling the dough into a dough sheet for later use;
step 2, shredding the dough sheets obtained in the step 1 to obtain noodles with the width of 1.25-1.5 mm;
step 3, cooking the noodles obtained in the step 2 to fully gelatinize starch;
step 4, spraying the juice, namely spraying water ingredients, of the noodle water curtain-shaped waterfall process obtained in the step 3, so that the weight of wet noodles passing through the juice spraying process is increased by 3% -3.5%;
step 5, cutting the wet noodles obtained in the step 4 into sections, putting the sections into a die, and frying the sections;
step 6, spraying the flour blocks obtained in the step 5 for flavoring, namely spraying syrup ingredients for flavoring;
step 7, cooling the dough blocks obtained in the step 6 quickly to form sugar frost;
and 8, packaging the flour blocks obtained in the step 7 to obtain the durian-flavor chocolate noodles.
Moreover, the process of compositely calendering the dough into the dough sheet in the step 1 comprises the following steps: rolling the dough for 5-8 times to obtain a dough sheet with the thickness of 0.6-0.7 mm;
or, the shredding width in the step 2 is 1.25 mm-1.5 mm;
or, the cooking conditions in the step 3 are as follows: the steam pressure is 0.02MPa to 0.03MPa, the internal temperature of the steam box is 98 ℃ to 100 ℃, and the cooking time is 70s to 80 s;
or, the weight of the drenched juice in the step 4 is 3% of the weight of the wet noodles.
And the frying parameters in the step 5 are as follows: the frying temperature is 158-160 ℃, the frying time is 75-80 s, and the weight of the flour blocks is 30-35 g.
And, the guniting parameters in the step 6 are as follows: the weight of the fried dough pieces is 2.0-2.5 g per 30-35g of guniting.
Moreover, the cooling process in the step 7 is carried out in a cooling box;
or, the cooling process parameters in the step 7 are the temperature of the cooling box from minus 0 ℃ to minus 4 ℃ and the time from 2min to 3 min.
The steps of the surface preparation in step 1 are as follows:
firstly, pouring superfine powder, high-fat cocoa powder, whey powder, powdered soybean lecithin and tapioca starch into a dough kneading pot to be called dough mixture; secondly, uniformly stirring salt, white granulated sugar, pure milk, sodium bicarbonate, whole milk powder, sucralose, chocolate essence and purified water in a brine tank to obtain a brine mixture, and continuously stirring; and thirdly, starting a dough mixer to dry-mix the dough mixture for 2-3 minutes, adding the salt water mixture, then continuously wet-mixing for 12-15 minutes to obtain dough, aging the dough for 15-20 minutes, and then compositely rolling the dough into dough sheets for later use.
The invention has the following advantages and positive effects:
1. the invention overcomes the defects of external dusting process odor-absorbing production equipment and easy contamination of arms and clothes during eating, and also overcomes the influence of flavor loss caused by high-temperature drying after the spraying process.
2. The hot-face blocks sprayed with the syrup quickly enter the cooling tunnel, and are cooled at low temperature, so that the length of a cooling production line is reduced, and the space utilization rate of a production workshop is improved.
3. The product of the invention has beautiful and exquisite appearance, no sticky hand when eaten, cleanness and sanitation, and fragrant and sweet taste and crisp taste.
Detailed Description
The present invention is further illustrated by the following examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
The raw materials used in the invention are all conventional commercial products if no special description is provided, the method used in the invention is all conventional methods in the field if no special description is provided, and the mass of all the materials used in the invention is the conventional use mass.
Durian-flavor chocolate noodles comprise the following raw materials in parts by weight:
190 portions of special powder, 20-30 portions of high-fat cocoa powder, 3 portions of whey powder, 1 portion of powdered soybean lecithin, 10 portions of cassava starch, 1 portion of salt, 10 portions of white granulated sugar, 10 portions of pure milk, 0.2 portion of sodium bicarbonate, 4 portions of whole milk powder, 0.08 portion of sucralose, 0.8-1.2 portions of chocolate essence and 60 portions of purified water; water spraying and batching: 0.01 part of sucralose and 100 parts of water; syrup proportioning: 24.25 parts of white granulated sugar, 0.75 part of glucose powder, 3.643 parts of water and 0.12-0.15 part of durian flavor essence.
Preferably, the chocolate essence is chocolate essence L70101 which is commercially available at present from Shandong Tianbo food ingredient Co.
Preferably, the durian-flavor essence is a durian-flavor essence L70133 sold in the existing market of Shandong Tianbo food ingredient Co.
Preferably, the syrup ingredients are prepared by the following steps:
heating clear water to 80-90 deg.C, slowly adding white sugar powder and glucose powder, and stirring to obtain milky syrup; uniformly stirring and adding durian flavor essence to obtain syrup ingredients;
or the preparation steps of the water spraying ingredient are as follows:
dissolving sucralose in water according to the formula proportion, and stirring until the sucralose is completely dissolved to obtain the sprinkling ingredient.
The preparation method of the durian-flavored chocolate noodles comprises the following steps:
step 1, kneading dough to obtain dough, and compositely rolling the dough into a dough sheet for later use;
step 2, shredding the dough sheets obtained in the step 1 to obtain noodles with the width of 1.25-1.5 mm;
step 3, cooking the noodles obtained in the step 2 to fully gelatinize starch;
step 4, spraying the juice, namely spraying water ingredients, of the noodle water curtain-shaped waterfall process obtained in the step 3, so that the weight of wet noodles passing through the juice spraying process is increased by 3% -3.5%;
step 5, cutting the wet noodles obtained in the step 4 into sections, putting the sections into a die, and frying the sections;
step 6, spraying the flour blocks obtained in the step 5 for flavoring, namely spraying syrup ingredients for flavoring;
step 7, cooling the dough blocks obtained in the step 6 quickly to form sugar frost;
and 8, packaging the flour blocks obtained in the step 7 to obtain the durian-flavor chocolate noodles.
Preferably, the process of compositely calendering the dough into the dough sheet in the step 1 comprises: rolling the dough for 5-8 times to obtain a dough sheet with the thickness of 0.6-0.7 mm;
or, the shredding width in the step 2 is 1.25 mm-1.5 mm;
or, the cooking conditions in the step 3 are as follows: the steam pressure is 0.02MPa to 0.03MPa, the internal temperature of the steam box is 98 ℃ to 100 ℃, and the cooking time is 70s to 80 s;
or, the weight of the drenched juice in the step 4 is 3% of the weight of the wet noodles.
Preferably, the frying parameters in the step 5 are as follows: the frying temperature is 158-160 ℃, the frying time is 75-80 s, and the weight of the flour blocks is 30-35 g.
Preferably, the guniting parameters in the step 6 are as follows: the weight of the fried dough pieces is 2.0-2.5 g per 30-35g of guniting.
Preferably, the cooling process in the step 7 is carried out in a cooling box;
or, the cooling process parameters in the step 7 are the temperature of the cooling box from minus 0 ℃ to minus 4 ℃ and the time from 2min to 3 min.
Preferably, the step of kneading in step 1 is as follows:
firstly, pouring superfine powder, high-fat cocoa powder, whey powder, powdered soybean lecithin and tapioca starch into a dough kneading pot to be called dough mixture; secondly, uniformly stirring salt, white granulated sugar, pure milk, sodium bicarbonate, whole milk powder, sucralose, chocolate essence and purified water in a brine tank to obtain a brine mixture, and continuously stirring; and thirdly, starting a dough mixer to dry-mix the dough mixture for 2-3 minutes, adding the salt water mixture, then continuously wet-mixing for 12-15 minutes to obtain dough, aging the dough for 15-20 minutes, and then compositely rolling the dough into dough sheets for later use.
Specifically, the preparation and detection examples are as follows:
example 1
Durian-flavor chocolate noodles comprise the following raw materials in parts by weight:
190kg of superfine powder, 20kg of high-fat cocoa powder, 3kg of whey powder, 1kg of powdered soybean lecithin, 10kg of cassava starch, 1kg of table salt, 10kg of white granulated sugar, 10kg of pure milk, 0.2kg of sodium bicarbonate, 4kg of whole milk powder, 0.08kg of sucralose, Tianbo chocolate essence L70101 and 60kg of purified water; water spraying and batching: 0.01kg of sucralose and 100kg of water; syrup proportioning: 24.25kg of white granulated sugar, 0.75kg of glucose powder, 3.643kg of water and L701330.125kg of Tianbo durian flavor essence.
The preparation method of the durian-flavored chocolate noodles comprises the following steps:
step 1, pouring superfine powder, high-fat cocoa powder, whey powder, powdered soybean phospholipid and tapioca starch into a dough mixer according to a preferable formula proportion, mixing, uniformly mixing salt, white granulated sugar, pure milk, sodium bicarbonate, whole milk powder, sucralose, Tianbo chocolate essence and purified water, pouring the mixture into the dough mixer, and starting kneading the dough until the mixture is uniform to obtain dough; rolling the dough for 8 times to obtain a dough sheet with uniform and firm thickness of 0.7 mm;
step 2, shredding the dough sheets obtained in the step 1, wherein the width of the shredded noodles is 1.5 mm;
step 3, steaming the noodles obtained in the step 2 by a steam box, wherein the steam pressure before and after the steam box is 0.02-0.03MPa, the steam temperature is 100 ℃, and the steaming time is 70 s;
step 4, pouring juice into the noodle noodles obtained in the step 3 through a water curtain type waterfall process, adjusting the juice pouring amount to increase the weight of wet noodle noodles which pass through the juice pouring process by 3%, and performing primary flavoring;
step 5, cutting the noodles obtained in the step 4 into segments, putting the segments into a die, wherein the gram weight of each segment is 30g, the frying temperature is 160 ℃, and the frying time is 75s, so as to obtain dough blocks;
step 6, performing guniting and flavoring on the dough blocks obtained in the step 5, wherein the guniting gram weight is 2.5 g;
step 7, putting the flour blocks obtained in the step 6 into a cooling box, wherein the temperature of the cooling box is 0-4 ℃; the passing time is 2 min; forming sugar frost, and packaging to obtain the durian-flavor chocolate noodles;
the cooling time is moderate, the energy consumption is low, the production line is shortened, the chocolate noodle is suitable for large-scale batch production, the color of the obtained chocolate noodle is uniform, snowflake-shaped frosting is formed on the surface, the appearance is attractive and exquisite, the characteristic flavor of durian is prominent, the fragrance is pleasant, the taste is crisp, the chocolate noodle is melted in the mouth and is swallowed without residues.
Example 2
Durian-flavored chocolate noodles comprise the same raw materials and weight parts as in example 1.
The preparation method of the durian-flavored chocolate noodles comprises the following steps:
step 1, pouring superfine powder, high-fat cocoa powder, whey powder, powdered soybean phospholipid and tapioca starch into a dough mixer according to a preferable formula proportion, mixing, uniformly mixing salt, white granulated sugar, pure milk, sodium bicarbonate, whole milk powder, sucralose, Tianbo chocolate essence and purified water, pouring the mixture into the dough mixer, and starting kneading the dough until the mixture is uniform to obtain dough; rolling the dough for 8 times to obtain a dough sheet with uniform and firm thickness of 0.7 mm;
step 2, shredding the dough sheets obtained in the step 1, wherein the width of the shredded noodles is 1.5 mm;
step 3, steaming the noodles obtained in the step 2 by a steam box, wherein the steam pressure before and after the steam box is 0.02-0.03MPa, the steam temperature is 100 ℃, and the steaming time is 70 s;
step 4, pouring juice into the noodle noodles obtained in the step 3 through a water curtain type waterfall process, adjusting the juice pouring amount to increase the weight of wet noodle noodles which pass through the juice pouring process by 3%, and performing primary flavoring;
step 5, cutting the noodles obtained in the step 4 into segments, putting the segments into a die, wherein the gram weight of each segment is 30g, the frying temperature is 160 ℃, and the frying time is 75s, so as to obtain dough blocks;
step 6, performing guniting and flavoring on the dough blocks obtained in the step 5, wherein the guniting gram weight is 2.5 g;
step 7, putting the dough blocks obtained in the step 6 into a normal-temperature cooling box; cooling for 7min to form sugar frost, and packaging to obtain LIUZI flavored chocolate noodles;
because the cooling time is longer, a longer production line is needed, the requirements on the length of a workshop and a field are high, the obtained chocolate is light in color, soft and uneven in distribution of sugar frost, high in defective rate, not suitable for batch production, light in flavor and fragrance of durian and light in taste.
Example 3
Durian-flavored chocolate noodles comprise the same raw materials and weight parts as in example 1.
The preparation method of the durian-flavored chocolate noodles comprises the following steps:
step 1, pouring superfine powder, high-fat cocoa powder, whey powder, powdered soybean phospholipid and tapioca starch into a dough mixer according to a preferable formula proportion, mixing, uniformly mixing salt, white granulated sugar, pure milk, sodium bicarbonate, whole milk powder, sucralose, Tianbo chocolate essence and purified water, pouring the mixture into the dough mixer, and starting kneading the dough until the mixture is uniform to obtain dough; rolling the dough for 8 times to obtain a dough sheet with uniform and firm thickness of 0.7 mm;
step 2, shredding the dough sheets obtained in the step 1, wherein the width of the shredded noodles is 1.5 mm;
step 3, steaming the noodles obtained in the step 2 by a steam box, wherein the steam pressure before and after the steam box is 0.02-0.03MPa, the steam temperature is 100 ℃, and the steaming time is 70 s;
step 4, pouring juice into the noodle noodles obtained in the step 3 through a water curtain type waterfall process, adjusting the juice pouring amount to increase the weight of wet noodle noodles which pass through the juice pouring process by 3%, and performing primary flavoring;
step 5, cutting the noodles obtained in the step 4 into segments, putting the segments into a die, wherein the gram weight of each segment is 30g, the frying temperature is 160 ℃, and the frying time is 75s, so as to obtain dough blocks;
step 6, performing guniting and flavoring on the dough blocks obtained in the step 5, wherein the guniting gram weight is 2.5 g;
step 7, putting the flour blocks obtained in the step 6 into a cold box, wherein the cooling temperature is-10 to-15 ℃; quick cooling for 1 min; forming sugar frost, and packaging to obtain the durian-flavor chocolate noodles;
the quick cooling temperature is low, the time is fast, but the low-temperature environment needs higher energy consumption, so that the obtained chocolate noodles have uniform color and luster, the appetite is promoted, the flavor and the aroma of durian are well preserved, and the taste is crisp.
The difference between the example 2 and the example 3 and the example 1 is that compared with the example 1, the cooling time in the normal temperature environment of the example 2 is longer, the requirements on production workshops and production are large, the special flavor loss of the crisp noodles can be caused in the normal temperature environment, and the obtained chocolate noodles have poorer mouthfeel; example 3 although the flavor of the crispy noodles was well preserved in a low-temperature environment, the energy consumption in the workshop was also increased.
In conclusion, the durian-flavored chocolate noodles in the embodiment 1 adopt the syrup spraying seasoning and rapid cooling technology, so that the original color and luster of the noodles can be kept to a greater extent, the noodle blocks are more attractive in shape, the production efficiency can be improved, and the production cost can be reduced.
The crisp noodles prepared by the method have the advantages of prominent characteristic flavor, pleasant fragrance and crisp mouthfeel.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.
Claims (10)
1. A durian flavor chocolate noodle is characterized in that: the raw materials and the parts by weight are as follows:
190 portions of special powder, 20-30 portions of high-fat cocoa powder, 3 portions of whey powder, 1 portion of powdered soybean lecithin, 10 portions of cassava starch, 1 portion of salt, 10 portions of white granulated sugar, 10 portions of pure milk, 0.2 portion of sodium bicarbonate, 4 portions of whole milk powder, 0.08 portion of sucralose, 0.8-1.2 portions of chocolate essence and 60 portions of purified water; water spraying and batching: 0.01 part of sucralose and 100 parts of water; syrup proportioning: 24.25 parts of white granulated sugar, 0.75 part of glucose powder, 3.643 parts of water and 0.12-0.15 part of durian flavor essence.
2. The durian-flavored chocolate noodles of claim 1, wherein: the chocolate essence is chocolate essence L70101 which is sold in the market at present by Shandong Tianbo food ingredient company Limited.
3. The durian-flavored chocolate noodles of claim 1, wherein: the durian-flavor essence is durian-flavor essence L70133 sold in the existing market of Shandong Tianbo food ingredient company Limited.
4. The durian-flavored chocolate noodles according to any of claims 1 to 3, characterized in that: the preparation steps of the syrup ingredients are as follows:
heating clear water to 80-90 deg.C, slowly adding white sugar powder and glucose powder, and stirring to obtain milky syrup; uniformly stirring and adding durian flavor essence to obtain syrup ingredients;
or the preparation steps of the water spraying ingredient are as follows:
dissolving sucralose in water according to the formula proportion, and stirring until the sucralose is completely dissolved to obtain the sprinkling ingredient.
5. A process for the preparation of durian-flavoured chocolate noodles as claimed in any of claims 1 to 4, characterized in that: the method comprises the following steps:
step 1, kneading dough to obtain dough, and compositely rolling the dough into a dough sheet for later use;
step 2, shredding the dough sheets obtained in the step 1 to obtain noodles with the width of 1.25-1.5 mm;
step 3, cooking the noodles obtained in the step 2 to fully gelatinize starch;
step 4, spraying the juice, namely spraying water ingredients, of the noodle water curtain-shaped waterfall process obtained in the step 3, so that the weight of wet noodles passing through the juice spraying process is increased by 3% -3.5%;
step 5, cutting the wet noodles obtained in the step 4 into sections, putting the sections into a die, and frying the sections;
step 6, spraying the flour blocks obtained in the step 5 for flavoring, namely spraying syrup ingredients for flavoring;
step 7, cooling the dough blocks obtained in the step 6 quickly to form sugar frost;
and 8, packaging the flour blocks obtained in the step 7 to obtain the durian-flavor chocolate noodles.
6. The method of making durian-flavored chocolate noodles according to claim 5, characterized in that: the process of compositely calendering the dough into the dough sheet in the step 1 comprises the following steps: rolling the dough for 5-8 times to obtain a dough sheet with the thickness of 0.6-0.7 mm;
or, the shredding width in the step 2 is 1.25 mm-1.5 mm;
or, the cooking conditions in the step 3 are as follows: the steam pressure is 0.02MPa to 0.03MPa, the internal temperature of the steam box is 98 ℃ to 100 ℃, and the cooking time is 70s to 80 s;
or, the weight of the drenched juice in the step 4 is 3% of the weight of the wet noodles.
7. The method of making durian-flavored chocolate noodles according to claim 5, characterized in that: the frying parameters in the step 5 are as follows: the frying temperature is 158-160 ℃, the frying time is 75-80 s, and the weight of the flour blocks is 30-35 g.
8. The method of making durian-flavored chocolate noodles according to claim 5, characterized in that: the guniting parameters in the step 6 are as follows: the weight of the fried dough pieces is 2.0-2.5 g per 30-35g of guniting.
9. The method of making durian-flavored chocolate noodles according to claim 5, characterized in that: the cooling process in the step 7 is carried out in a cooling box;
or, the cooling process parameters in the step 7 are the temperature of the cooling box from minus 0 ℃ to minus 4 ℃ and the time from 2min to 3 min.
10. A process for the preparation of durian-flavored chocolate noodles according to any of the claims 5 to 9 characterized in that: the steps of the dough kneading in the step 1 are as follows:
firstly, pouring superfine powder, high-fat cocoa powder, whey powder, powdered soybean lecithin and tapioca starch into a dough kneading pot to be called dough mixture; secondly, uniformly stirring salt, white granulated sugar, pure milk, sodium bicarbonate, whole milk powder, sucralose, chocolate essence and purified water in a brine tank to obtain a brine mixture, and continuously stirring; and thirdly, starting a dough mixer to dry-mix the dough mixture for 2-3 minutes, adding the salt water mixture, then continuously wet-mixing for 12-15 minutes to obtain dough, aging the dough for 15-20 minutes, and then compositely rolling the dough into dough sheets for later use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110233183.1A CN112869013A (en) | 2021-03-03 | 2021-03-03 | Durian-flavor chocolate noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110233183.1A CN112869013A (en) | 2021-03-03 | 2021-03-03 | Durian-flavor chocolate noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112869013A true CN112869013A (en) | 2021-06-01 |
Family
ID=76055299
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110233183.1A Pending CN112869013A (en) | 2021-03-03 | 2021-03-03 | Durian-flavor chocolate noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112869013A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1193476A (en) * | 1997-03-19 | 1998-09-23 | 铁岭精达食品有限公司 | Preparation of crisp chocolate noodle |
| KR20120118896A (en) * | 2011-04-20 | 2012-10-30 | 인제군 | Method for manufacturing noodles having dried pollack powder and noodles manufactured thereby |
| CN103315226A (en) * | 2013-06-20 | 2013-09-25 | 河南天一食品有限公司 | Deep-fry cereal instant noodles and preparation method thereof |
| CN104738421A (en) * | 2013-12-29 | 2015-07-01 | 王世华 | Durian flavor instant noodle |
| CN113261647A (en) * | 2021-05-18 | 2021-08-17 | 郑州天方食品集团有限公司 | Barbecue chicken-flavored dry-eating noodles and preparation method thereof |
-
2021
- 2021-03-03 CN CN202110233183.1A patent/CN112869013A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1193476A (en) * | 1997-03-19 | 1998-09-23 | 铁岭精达食品有限公司 | Preparation of crisp chocolate noodle |
| KR20120118896A (en) * | 2011-04-20 | 2012-10-30 | 인제군 | Method for manufacturing noodles having dried pollack powder and noodles manufactured thereby |
| CN103315226A (en) * | 2013-06-20 | 2013-09-25 | 河南天一食品有限公司 | Deep-fry cereal instant noodles and preparation method thereof |
| CN104738421A (en) * | 2013-12-29 | 2015-07-01 | 王世华 | Durian flavor instant noodle |
| CN113261647A (en) * | 2021-05-18 | 2021-08-17 | 郑州天方食品集团有限公司 | Barbecue chicken-flavored dry-eating noodles and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| YOSHIKI: "找一种干脆面，棕黑色的，口味好像是甜的，小时候吃过，就想知道叫什么名字牌子，现在还有没有卖", 《豆瓣小组 HTTPS://WWW.DOUBAN.COM/GROUP/TOPIC/195885822/?_I=8728851UERWSIV》 * |
| 余小科，等: "《中式热菜实训教程》", 31 August 2014, 电子科技大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103126003B (en) | High-calcium peanut/bean wrapped by seafood bone meal and preparation method thereof | |
| CN106615503A (en) | Puffed chocolate products and preparation method thereof | |
| KR100669977B1 (en) | Non-fried hangua snack and method for preparing it | |
| CN104304631A (en) | Ice cream as well as preparation method and application thereof in preparing desserts | |
| CN105341120A (en) | Series of flavor biscuits prepared from whole potato flour and preparation method of flavor biscuits | |
| KR101436987B1 (en) | Scorched method of manufacturing of snacks Scorched brown rice and brown rice snacks | |
| CN107373333A (en) | Quick-frozen double green pepper flower boiled pork dumpling | |
| JP5492537B2 (en) | Sugar coating composition, bakery product coated with the sugar coating composition, and method for producing the bakery product | |
| KR101577632B1 (en) | Method for producing dough of rice cake for decoration thermostable maintenance of form and unattachable to fingers | |
| CN102870851B (en) | Method for making mellow-taste Chaoshan-style mooncakes | |
| CN1701707A (en) | Instant noodles and processing technique thereof | |
| CN112273526A (en) | Vanilla red bean flavored ice cream and preparation method thereof | |
| CN112869013A (en) | Durian-flavor chocolate noodles and preparation method thereof | |
| CN101204210A (en) | Buckwheat-boiled noodle and manufacture method thereof | |
| CN102067937B (en) | Red bean flour egg cone and preparation method thereof | |
| CN111109322A (en) | Method for inhibiting acrylamide production in baked food and cookie | |
| CN101856096A (en) | Crisp rice flake and production method thereof | |
| CN110934264A (en) | Production process of Orleans roasted chicken legs | |
| JP2001095530A (en) | Method of producing health food containing bamboo charcoal powder | |
| KR20040045069A (en) | Instant fried crispy rice noodle and manufacturing process thereof | |
| AU2021103966A4 (en) | Method for making soft snack with minced fish as main material | |
| CN108783229A (en) | A kind of production method of hand-pulled noodles | |
| KR20140121674A (en) | Manufacturing method of greentea chinese noodles for chicken ribs | |
| KR101437586B1 (en) | Popcorn manufacturing method | |
| CN101658231A (en) | Multi-flavored white jujube-shaped glutinous rice cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210601 |