CN112914026A - Instant noodles prepared from fresh eggs and noodles and preparation method thereof - Google Patents
Instant noodles prepared from fresh eggs and noodles and preparation method thereof Download PDFInfo
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- CN112914026A CN112914026A CN201911233934.9A CN201911233934A CN112914026A CN 112914026 A CN112914026 A CN 112914026A CN 201911233934 A CN201911233934 A CN 201911233934A CN 112914026 A CN112914026 A CN 112914026A
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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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention provides instant noodles with fresh eggs and noodles and a preparation method thereof, wherein the preparation method comprises the following steps: respectively carrying out ultrasonic and homogenizing emulsification treatment on the egg white liquid and the egg yolk liquid to respectively obtain a pretreated egg white liquid and a pretreated egg yolk liquid; mixing the pretreated egg white liquid, yolk liquid, edible salt, a thickening agent, phosphate and water, and stirring to obtain water-distributed feed liquid; placing flour, tapioca starch, acetate starch and wheat gluten into a dough kneading machine, mixing with the water distribution liquid, kneading dough and curing to obtain cured dough; performing compound rolling, continuous rolling and shredding on the cured dough to obtain noodles; atomizing and spraying the egg yolk liquid on the surface of the noodles and steaming the noodles to obtain steamed noodles; and (3) performing water curtain-shaped film coating on the steamed noodles by adopting egg white liquid, frying, dehydrating, cooling and packaging to obtain the finished product. According to the invention, the yolk color of the noodles is improved and the content of nutrient substances is increased by combining an ultrasonic homogeneous emulsification synergistic process with yolk membrane spraying; the oil content of the noodles is reduced by egg white coating.
Description
Technical Field
The invention relates to the technical field of food, in particular to instant noodles prepared by mixing fresh eggs and noodles and a preparation method thereof.
Background
Instant noodles, also known as instant noodles, cup noodles, instant noodles, hong Kong as young noodles, are a kind of cooked noodles that can be eaten in a short time by being soaked in hot water. The instant noodles are instant food which is prepared by steaming and frying shredded noodles to fix the shape of the noodles (generally square or round), soaking the noodles with boiled water before eating, dissolving seasonings, heating and soaking the noodles, and eating the noodles in a short time (generally within 3 minutes).
The main reasons of the fried instant noodles in the current market are that the oil content of the instant noodles is high, the high-quality protein and other nutrient components are few, and the instant noodles also have products containing eggs individually, but the egg content is much lower than 5%, and the high-addition amount (more than 5%) of egg liquid technically has a bottleneck, because the fried instant noodles are fried and dehydrated at about 150 ℃ in the process, and the eggs have the characteristic of foaming, so that noodle bodies can generate a large amount of bubbles to overflow when the noodles are fried at high temperature, gluten networks are destroyed, the taste of the noodles is not chewy, the large-volume foaming forms air holes, the oil can easily enter the interior of the noodles, the adverse effect of losing the taste of the noodles and increasing the oil content is caused, and the ultimate goal of improving the nutrition of the noodles is deviated.
Disclosure of Invention
In view of the above, the technical problem to be solved by the invention is to provide a preparation method of instant noodles with fresh eggs and noodles.
The invention provides instant noodles with fresh eggs and noodles, which comprise the following components:
100 parts of flour, 12-17 parts of cassava starch, 12-17 parts of acetate starch, 2-4 parts of wheat gluten, 5-10 parts of egg white liquid, 1-6 parts of egg yolk liquid, 0.2-0.3 part of thickening agent, 1-2.5 parts of edible salt, 0.05-0.15 part of phosphate and 30-40 parts of water;
the flour is flour containing 15-30 wt% of macadamia wheat flour.
The invention provides a preparation method of instant noodles with fresh eggs and noodles, which comprises the following steps:
A) respectively carrying out ultrasonic treatment and homogenizing emulsification treatment on the egg white liquid and the egg yolk liquid to respectively obtain a pretreated egg white liquid and a pretreated egg yolk liquid;
B) mixing the pretreated egg white liquid, yolk liquid, edible salt, a thickening agent, phosphate and water, and stirring for dissolving to obtain water distribution liquid;
C) placing flour, tapioca starch, acetate starch and wheat gluten into a dough kneading machine, mixing with the water distribution liquid, kneading dough and curing to obtain cured dough;
D) Performing compound rolling, continuous rolling and shredding on the cured dough to obtain noodles;
E) atomizing and spraying the pretreated egg yolk liquid on the surface of the noodles and steaming the noodles to obtain steamed noodles;
F) and (3) performing water curtain-shaped film coating on the steamed noodles by adopting egg white liquid, frying, dehydrating, cooling and packaging to obtain the finished product.
Preferably, the ultrasonic power in the step A) is 400-600W; the ultrasonic time is 5-6 min; the homogenizing working pressure is 10-25 Mpa; the homogenizing time is 5-10 min.
Preferably, the dough kneading parameters in the step C) are specifically: the vacuum degree is 0.06-0.08 MPa, the dry beating is carried out for 2-3 min, the fast beating is carried out for 3-5 min, and the slow beating is carried out for 10-13 min; the curing time is 10-15 min.
Preferably, the composite rolling frequency in the step D) is 1-2 times; the continuous rolling compression ratio is 1.96-1.86-1.56-1.42-1.38-1.23-1.2-1.08; the thickness of the noodles is 0.85 mm-1.2 mm, and the width of the noodles is 0.90 mm-3.0 mm.
Preferably, the spraying amount of the atomization spraying in the step E) is 2.5-3.5 wt% of the noodles; the temperature of the steamed noodles is 90-100 ℃; the time for steaming the noodles is 2-5 min.
Preferably, the egg yolk liquid sprayed by atomization in the step E) is pretreated egg yolk liquid diluted to 20-30 wt% by adding water; and F) adding water into the egg white after pretreatment to dilute the egg white to 4-6 wt%.
Preferably, the water curtain-shaped spraying film in the step F) is sprayed in a waterfall shape, and then is dried to remove water; the spraying amount of the water curtain-shaped spraying film is 10-15 wt% of the noodles.
Preferably, the frying temperature in the step F) is 140-160 ℃; the frying time is 3-5 min; the cooling is air cooling, and the cooling time is 2-3 min.
Preferably, the stirring temperature in the step B) is 20-30 ℃; the stirring time is 20-30 min; the rotating speed of the stirring is 90-200 r/min.
Compared with the prior art, the invention provides a preparation method of instant noodles with fresh eggs and noodles, which comprises the following steps: A) respectively carrying out ultrasonic treatment and homogenizing emulsification treatment on the egg white liquid and the egg yolk liquid to respectively obtain a pretreated egg white liquid and a pretreated egg yolk liquid; B) mixing the pretreated egg white liquid, edible salt, a thickening agent, phosphate and water, and stirring for dissolving to obtain a water distribution liquid; C) placing flour, tapioca starch, acetate starch and wheat gluten into a dough kneading machine, mixing with the water distribution liquid, kneading dough and curing to obtain cured dough; D) performing compound rolling, continuous rolling and shredding on the cured dough to obtain noodles; E) atomizing and spraying the pretreated egg yolk liquid on the surface of the noodles and steaming the noodles to obtain steamed noodles; F) and (3) performing water curtain-shaped film coating on the steamed noodles by adopting egg white liquid, frying, dehydrating, cooling and packaging to obtain the finished product. The invention utilizes Egg white liquid and egg yolk liquidThe separation technology separates egg white and yolk, and utilizes ultrasonic homogenization emulsification to process the egg white and yolk together, so as to change the properties of the egg white and the yolk, thereby achieving the effects of reducing the viscosity of egg white liquid and increasing the water retention of the egg white and the yolk, realizing high-adding proportion of fresh eggs and noodles, and further solving the nutritional problem of the noodles; by the yolk membrane coating process before cooking, a layer of yolk liquid is uniformly covered on the surface of the noodles,the whole yellowish color of the noodles is obviously improved, the appetite of consumers is increased, and meanwhile, the content of nutrient substances such as phospholipid and the like in the noodles is increased; before frying, a boundary film is formed on the surface of the noodle body by an egg white film coating technology, so that water and oil are retained and oleophobic, and excessive oil in frying is reduced to enter the interior of the noodle, thereby reducing the oil content of the noodle. The instant noodle block prepared by the method has the characteristics of rich nutrition, attractive color and good taste.
Detailed Description
The invention provides instant noodles prepared from fresh eggs and noodles and a preparation method thereof, and a person skilled in the art can appropriately improve process parameters by referring to the contents in the text. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the scope of the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The invention provides instant noodles with fresh eggs and noodles, which comprise the following components:
100 parts of flour, 12-17 parts of cassava starch, 12-17 parts of acetate starch, 2-4 parts of wheat gluten, 5-10 parts of egg white liquid, 1-6 parts of egg yolk liquid, 0.2-0.3 part of thickening agent, 1-2.5 parts of edible salt, 0.05-0.15 part of phosphate and 30-40 parts of water;
the flour is flour containing 15-30 wt% of macadamia wheat flour.
The instant noodles with fresh eggs and noodles provided by the invention comprise 100 parts by weight of flour; the flour is preferably flour containing 15-30 wt% of macadamia wheat flour; preferably flour containing 16-29 wt% of macadamia wheat flour; more preferably 17-28 wt% of macadamia wheat flour.
The flour is common high gluten flour, and the flour of the macadamia wheat flour is added on the basis of the high gluten flour, so that the elasticity is better.
The instant noodles with fresh eggs and noodles provided by the invention comprise 12-17 parts by weight of cassava starch; preferably, the cassava starch comprises 13-16 parts by weight of cassava starch; more preferably 13, 14, 15, 16 parts by weight of tapioca starch.
The source of the tapioca starch is not limited in the present invention, and it is commercially available as is well known to those skilled in the art.
The instant noodles with fresh eggs and noodles provided by the invention comprise 12-17 parts by weight of acetate starch; preferably, the starch adhesive comprises 13-16 parts by weight of acetate starch; more preferably, the amount of the starch acetate may be 13, 14, 15 or 16 parts by weight.
The source of the acetate starch is not limited in the present invention, and it is commercially available as is well known to those skilled in the art.
The instant noodles with fresh eggs and noodles provided by the invention comprise 2-4 parts by weight of wheat gluten; preferably, the amount of the gluten may be 2, 3 or 4 parts by weight. The source of the gluten powder in the present invention is not limited and may be commercially available as is well known to those skilled in the art.
The instant noodles with fresh eggs and noodles provided by the invention comprise 5-10 parts by weight of egg white liquid; preferably 6-9 parts by weight of egg white liquid; more preferably 6, 7, 8, 9 parts by weight of egg white.
The source of the egg white is not limited in the present invention, and the whole egg may be separated as is well known to those skilled in the art.
The instant noodles with fresh eggs and noodles provided by the invention comprise 1-6 parts by weight of egg yolk liquid; preferably 2-5 parts of egg yolk liquid; more preferably, the egg yolk liquid may be 2, 3, 4 or 5 parts by weight.
The source of the egg yolk liquid is not limited in the present invention, and the whole egg may be separated as is well known to those skilled in the art.
The instant noodles with fresh eggs and noodles provided by the invention comprise 0.2-0.3 part by weight of thickening agent; the thickener of the invention is preferably 0.21-0.29 weight part; more preferably 0.22 to 0.28 parts by weight of a thickener; the thickener may be 0.22, 0.23, 0.24, 0.25, 0.26, 0.27 parts by weight.
The thickening agent can be konjac flour, xanthan gum and guar gum. The present invention is not limited to the source thereof, and may be commercially available as is well known to those skilled in the art.
The instant noodles with fresh eggs and noodles provided by the invention comprise 1-2.5 parts by weight of edible salt; preferably 1.5-2.0 parts by weight of edible salt; more preferably, the edible salt may be 1.6, 1.7, 1.8 or 1.9 parts by weight.
The source of the edible salt is not limited in the present invention, and it may be commercially available as is well known to those skilled in the art.
The instant noodles with fresh eggs and noodles provided by the invention comprise 0.05-0.15 parts by weight of phosphate; preferably, the amount of the phosphate is 0.06 to 0.14 parts by weight; more preferably, it may be 0.07 to 0.12 parts by weight of phosphate; it may be 0.07, 0.08, 0.09, 0.10, 0.11, 0.12 parts by weight of phosphate.
The phosphate can be one or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium dihydrogen phosphate and soybean modified powder phospholipid. The present invention is not limited to the source thereof, and may be commercially available as is well known to those skilled in the art.
The instant noodles with fresh eggs and noodles provided by the invention comprise 30-40 parts by weight of water; more preferably 32 to 38 parts by weight of water; most preferably from 33 to 37 parts by weight of water.
The water according to the invention is preferably distilled water.
When the total amount of the flour in parts by weight is 100, the parts by weight are percentages based on the weight of the flour.
In a part of the preferred embodiments of the present invention, the instant noodles with fresh eggs and noodles comprise the following components:
100 parts of flour, 13-16 parts of cassava starch, 13-16 parts of acetate starch, 2-3 parts of wheat gluten, 6-9 parts of egg white liquid, 2-5 parts of egg yolk liquid, 0.22-0.28 part of thickening agent, 1-2.5 parts of edible salt, 0.06-0.14 part of phosphate and 32-38 parts of water.
In a part of the preferred embodiments of the present invention, the instant noodles with fresh eggs and noodles comprise the following components:
100 parts of flour, 14-15 parts of cassava starch, 14-15 parts of acetate starch, 3-4 parts of wheat gluten, 7-9 parts of egg white liquid, 2-5 parts of egg yolk liquid, 0.23-0.27 part of thickening agent, 0.07-0.12 part of phosphate and 33-37 parts of water.
The invention provides a preparation method of instant noodles with fresh eggs and noodles, which comprises the following steps:
A) respectively carrying out ultrasonic treatment and homogenizing emulsification treatment on the egg white liquid and the egg yolk liquid to respectively obtain a pretreated egg white liquid and a pretreated egg yolk liquid;
B) mixing the pretreated egg white liquid, yolk liquid, edible salt, a thickening agent, phosphate and water, and stirring to obtain water-distributed feed liquid;
C) placing flour, tapioca starch, acetate starch and wheat gluten into a dough kneading machine, mixing with the water distribution liquid, kneading dough and curing to obtain cured dough;
D) performing compound rolling, continuous rolling and shredding on the cured dough to obtain noodles;
E) atomizing and spraying the pretreated egg yolk liquid on the surface of the noodles and steaming the noodles to obtain steamed noodles;
F) and (3) performing water curtain-shaped film coating on the steamed noodles by adopting egg white liquid, frying, dehydrating, cooling and packaging to obtain the finished product.
The invention provides a preparation method of instant noodles with fresh eggs and noodles, which comprises the steps of firstly, respectively carrying out ultrasonic treatment and homogenizing emulsification treatment on egg white liquid and egg yolk liquid to respectively obtain pretreated egg white liquid and pretreated egg yolk liquid.
The method comprises the steps of firstly separating egg white and yolk, respectively stirring by ultrasonic waves, and homogenizing and emulsifying the egg white and the yolk by a homogenizer; the ultrasonic power is preferably 400-600W; more preferably 420 to 580W; most preferably 450 to 550W. The ultrasonic time is preferably 5-6 min. The homogeneous working pressure is 10-25 Mpa; more preferably 12-23 Mpa; most preferably 15-20 Mpa; the homogenizing time is preferably 5-10 min; more preferably 6-9 min; most preferably 6-8 min.
The invention separates egg white from egg yolk liquid, the egg white is subjected to ultrasonic wave and homogeneous emulsification, and long molecular chains of the egg white are cut off, so that the egg white does not have a high foaming function and can be added in a high proportion.
The egg white after the ultrasonic treatment of the invention is homogenized and emulsified, the surface hydrophobicity of protein is enhanced, the apparent viscosity is reduced, the stability of the solution is enhanced, and the gel strength and the water retention of the egg white can be obviously improved. The egg white gel after ultrasonic oscillation treatment forms a more uniform and stable space network structure, molecular chains are unfolded, then the molecular chains are effectively crushed, emulsified and dispersed through homogeneous emulsification treatment to form a short molecular chain structure, the apparent viscosity is reduced, steam generated when the noodles are fried at high temperature is easier to uniformly overflow, and bubbling is not easy to generate; the water retention is enhanced mainly because the protein in the egg white liquid is folded and gathered to a certain extent due to the cavity effect of the ultrasonic wave, so that the egg white gel forms a more uniform and stable space network structure, the escape of water molecules is reduced, and the absorption and fixation effects on the water molecules are more effective; the gel strength is increased because crosslinking reaction occurs between or in molecules of the protein after ultrasonic treatment, and a certain folding and aggregation occur in a tertiary structure of the protein, so that the relative molecular mass of the protein aggregate is increased, the content of free sulfydryl exposed in the solution is reduced, disulfide bonds are increased, the chance of crosslinking between or in molecules is increased, and finally the gel strength of the egg white solution is increased. The homogenizer mainly carries out high-speed cutting to it through the high-speed rotation of working rotor with liquid material pump income homogenizer cavity, and the liquid stream collides, makes macromolecule particulate matter chemical bond fracture to play the effect that reduces the liquid viscosity, increase liquid material homogeneity. Therefore, the macromolecules in the egg white are firstly crushed by ultrasonic to reduce the viscosity, and then the egg white liquid after being crushed by homogenization is enabled to have the uniformity and the emulsibility greatly improved.
According to the invention, ultrasonic homogenizing emulsification is adopted to assist in improving egg white and then preparing dough, so that the viscosity between the egg white and raw materials such as flour and wheat gluten can be increased, the water retention of the noodles before entering a steam box is enhanced, the noodles are fully gelatinized in the cooking process, and the noodles are fully transferred and replaced with frying oil in the following frying process, so that the puffing degree of a cake is properly increased, the noodles are not easy to foam, the rehydration of a final product during eating is promoted, the gluten is kept, and the nutrition is better. In addition, the egg white after ultrasonic treatment can fully mix macromolecules in the egg white with various ions such as colloid in a water mixing material to a certain extent, and gluten is formed in dough during powdering and stirring, so that the strength of a final product is improved.
The egg white contains rich and well-nutritional protein, maintains normal metabolism of the organism, and is rich in various nutrients such as protein, vitamin A, vitamin B, calcium, phosphorus, iron and the like. Egg white is a light yellow transparent colloidal solution which takes protein (11%) as a disperse phase and water (88%) as a dispersoid, is high-quality and cheap animal-derived protein with amino acid composition closest to a human body, and can increase the expansion degree of a noodle body during noodle making and improve the rehydration during final eating due to the strong water retention effect.
Mixing the pretreated egg white liquid, egg yolk liquid, edible salt, a thickening agent, phosphate and water, and stirring for dissolving to obtain water-distributed feed liquid.
The present invention has been clearly described above with respect to the ratio of the egg white liquid, the egg yolk liquid, the edible salt, the thickener, the phosphate and the water, and preferably, the mass ratio of the egg white liquid, the egg yolk liquid, the edible salt, the thickener, the phosphate and the water may specifically be: 6 parts of egg white, 2 parts of yolk liquid, 1.8 parts of edible salt, 0.2 part of thickening agent, 0.11 part of phosphate and 32 parts of water
The mass ratio of the egg white liquid to the egg yolk liquid is preferably 2-3: 1; more preferably 3: 1. The total amount of the egg white liquid and the egg yolk liquid is preferably 5 to 6 percent of the total amount of the flour.
Wherein the water accounts for 30-40 wt% of the total amount of the flour, the cassava starch, the acetate starch and the wheat gluten.
The stirring temperature is preferably 20-30 ℃; and (5) cooling at room temperature. The stirring time is preferably 20-30 min; more preferably 22-28 min; the rotating speed of the stirring is preferably 90-200 r/min; more preferably 100 to 180 r/min.
The invention utilizes ultrasonic treatment in the water distribution process to enhance the surface hydrophobicity of protein, reduce the apparent viscosity and enhance the stability of solution, and simultaneously can obviously improve the gel strength and the water retention of egg white liquid.
And placing the flour, the cassava starch, the acetate starch and the wheat gluten into a dough kneading machine, mixing the flour, the cassava starch, the acetate starch and the wheat gluten with the water distribution liquid, kneading the dough and curing to obtain the cured dough.
And mixing additives such as macadamia wheat flour, cassava starch, acetate starch, wheat gluten and the like in a vacuum dough mixer in a ratio. The invention has been described clearly for the above-mentioned proportions, and is not described in detail here. The vacuum degree is preferably 0.06-0.08 MPa; more preferably 0.065-0.075 MPa; and (3) drying and beating for 2-3 min, quantitatively adding the prepared water-blending material solution, beating quickly for 3-5 min and slowly for 10-13 min, and curing the well-kneaded dough for 10-15 min.
The invention utilizes ultrasonic homogenizing emulsification to cooperate with process treatment, changes the properties of egg white and yolk, cuts off long molecular chains of the egg white, thereby achieving the effects of reducing the viscosity of egg white liquid and increasing the water retention property thereof, realizing high-adding proportion of fresh eggs and noodles, and further solving the nutrition problem of the noodles.
And performing compound rolling, continuous rolling and shredding on the cured dough to obtain the noodles.
And (3) compositely rolling the well-mixed cured dough for 1-2 times to form a flour belt of 5.0-8.0 mm.
And continuously pressing the compound rolled dough belt into continuous dough sheets with the thickness of 0.85-1.03mm according to the compression ratio of 1.96-1.86-1.56-1.42-1.38-1.23-1.2-1.08.
And (3) cutting the dough sheet into noodles with the width of 0.9-3 mm by a shredding knife, and uniformly making waves.
Spraying the pretreated egg yolk liquid onto the surface of the noodles in an atomizing manner, and steaming the noodles to obtain the steamed noodles.
The invention innovatively adopts a diluted egg yolk liquid and a process of atomization spraying before a steam box, the spraying amount is 2.5-3.5 wt% of the noodles, the egg yolk liquid is atomized and sprayed on the surfaces of the noodles, and the spraying pressure is 0.3-0.4 Mpa; the atomized and sprayed egg yolk liquid is preferably pretreated egg yolk liquid diluted to 20-30 wt% by adding water; more preferably 22 to 28 wt%.
The temperature of the steamed noodles is preferably 90-100 ℃; more preferably 92-98 ℃; the time for steaming the noodles is preferably 2-5 min; more preferably 3 to 5 min.
The egg yolk liquid is atomized and evenly sprayed on the surface of the noodles before the noodles are put into a cooking box, so that the light yellow color of the surface of the noodles can be increased, the noodles can be endowed with natural egg flavor, the nutrition is increased, and the pleasant taste is given to the noodles when the noodles are eaten; the egg white liquid and egg yolk liquid sprayed on the surface of noodle body can reduce the influence on the texture of noodle and prevent the elasticity of noodle from being reduced.
The nutritious yolk is rich in fat-soluble vitamins, monounsaturated fatty acid, phosphorus, iron and other trace elements. The yolk contains various nutrients for promoting brain development, bone development, hematopoiesis, etc.
And (3) performing water curtain-shaped film coating on the steamed noodles by adopting egg white liquid, frying, dehydrating, cooling and packaging to obtain the finished product.
Firstly, coating a film on steamed noodles in a water curtain shape by using egg white liquid; the water curtain-shaped spraying film is particularly waterfall-shaped spraying, and the spraying amount of the water curtain-shaped spraying film is preferably 10-15 wt% of the noodles; more preferably 12 to 14 wt% of the noodle. Then, dewatering by a fan; preferably blowing off excess water by a flat-mouth blower; cut quantitatively into boxes. The egg white liquid is prepared by adding water to dilute the egg white liquid after pretreatment to 4-6 wt%; more preferably 5 wt%.
After the noodles are taken out of the cooking box, a part of egg white is sprayed with the film in a spraying mode, so that a layer of film is formed on the surface of the noodles to prevent frying oil from entering during frying, and the content of oil in the noodles is reduced.
The invention adopts a yolk-egg white two-step spraying process, the fried noodles have natural and prominent egg fragrance and good taste, and eaters can feel the satisfaction and joyful feeling of eating the egg noodles.
And (4) after film spraying, frying, dehydrating, cooling and packaging to obtain the product.
The frying temperature is preferably 140-160 ℃; more preferably 145-155 ℃; the frying is preferably carried out in a fryer; the frying time is 3-5 min; the cooling is air cooling, and the cooling time is 2-3 min.
The invention provides a preparation method of instant noodles with fresh eggs and noodles, which comprises the following steps: A) respectively carrying out ultrasonic treatment and homogenizing emulsification treatment on the egg white liquid and the egg yolk liquid to respectively obtain a pretreated egg white liquid and a pretreated egg yolk liquid; B) mixing the pretreated egg white liquid, yolk liquid, edible salt, a thickening agent, phosphate and water, and stirring for dissolving to obtain water distribution liquid; C) placing flour, tapioca starch, acetate starch and wheat gluten into a dough kneading machine, mixing with the water distribution liquid, kneading dough and curing to obtain cured dough; D) performing compound rolling, continuous rolling and shredding on the cured dough to obtain noodles; E) atomizing and spraying the pretreated egg yolk liquid on the surface of the noodles and steaming the noodles to obtain steamed noodles; F) and (3) performing water curtain-shaped film coating on the steamed noodles by adopting egg white liquid, frying, dehydrating, cooling and packaging to obtain the finished product. The invention separates egg white and yolk by using an egg-liquid separation technology, and changes the properties of the egg white and the yolk by using ultrasonic homogenization and emulsification cooperating process treatment, thereby achieving the effects of reducing the viscosity of egg white liquid and increasing the water retention property thereof, realizing high-adding proportion fresh eggs and noodles, and further solving the nutritional problem of the noodles; by the yolk membrane spraying process before cooking, a layer of yolk liquid is uniformly covered on the surface of the noodles, so that the golden color of the whole noodles is obviously improved, the appetite of consumers is increased, and meanwhile, the contents of phospholipid and other nutrient substances in the noodles are increased; before frying, a boundary film is formed on the surface of the noodle body by an egg white film coating technology, so that water and oil are retained and oleophobic, and excessive oil in frying is reduced to enter the interior of the noodle, thereby reducing the oil content of the noodle. The instant noodle block prepared by the method has the characteristics of rich nutrition, attractive color and good taste.
In order to further illustrate the present invention, the instant noodles with fresh eggs and noodles and the preparation method thereof provided by the present invention are described in detail below with reference to the examples.
Example 1
The preparation method of the instant noodles with the fresh eggs and the flour comprises the following steps:
1. the ingredients comprise: 100 parts by weight of flour (containing 16% of macadamia powder), 16 parts by weight of cassava starch, 13 parts by weight of acetate starch, 2 parts by weight of wheat gluten, 6 parts by weight of egg white, 3 parts by weight of egg yolk liquid, 0.2 part by weight of thickening agent, 1.6 parts by weight of edible salt, 0.11 part by weight of phosphate and 34 parts by weight of water;
2. pretreating egg white liquid and egg yolk liquid: separating egg white and egg yolk, and treating egg white liquid and egg yolk liquid by ultrasonic homogenizing and emulsifying. Treating egg yolk liquid with ultrasonic power of 450W for 5 min; homogenizing under 15-20 Mpa for 6 min; the ultrasonic power for processing the egg white is 550W, and the time is 6 min; homogenizing under 15-20 Mpa for 8 min; for standby
3. Preparing water and feed liquid: mixing the pretreated egg white liquid and egg yolk liquid (in a ratio of 3: 1, the total addition amount is 6% of the total amount of the flour), edible salt, a thickening agent, phosphate and water, stirring for dissolving, and obtaining water distribution liquid after 25 min;
4. Placing flour, cassava starch, acetate starch and wheat gluten into a dough mixer, performing dry beating for 2 minutes, adding water distribution liquid, kneading dough, performing fast beating for 3 minutes, continuously performing fast beating for 2 minutes under the vacuum degree of-0.06 to-0.08 MPa, performing slow beating for 10 minutes, and curing for 10 minutes to obtain cured dough;
5. compounding and rolling the cured dough, continuously pressing the dough to obtain a continuous dough sheet with the thickness of 0.98-1.02mm, and shredding the dough sheet by a shredding knife to obtain noodles with the thickness of 1.85 mm;
6. spraying and steaming: before steaming, spraying the pretreated egg yolk liquid diluted to 22 wt% on the surface of the noodles in an atomizing manner, and steaming the noodles to obtain steamed noodles; the spraying amount is 2.5% of the noodles, the noodle steaming temperature is 90 ℃, and the noodle steaming time is 220 s.
7. Frying, dehydrating and packaging: pre-treating the steamed noodles, diluting to 5 wt% of egg white liquid, and spraying 13 wt% of the noodles, and frying at 150 deg.C for 3 min; dehydrating, cooling for 2min, and packaging.
Example 2
The preparation method of the instant noodles with the fresh eggs and the flour comprises the following steps:
1. the ingredients comprise: 100 parts by weight of flour (containing 16% of macadamia powder), 16 parts by weight of cassava starch, 13 parts by weight of acetate starch, 2 parts by weight of wheat gluten, 6 parts by weight of egg white, 3 parts by weight of egg yolk liquid, 0.2 part by weight of thickening agent, 1.6 parts by weight of edible salt, 0.11 part by weight of phosphate and 34 parts by weight of water;
2. Pretreating egg white liquid and egg yolk liquid: separating egg white and egg yolk, and treating egg white liquid and egg yolk liquid by ultrasonic homogenizing and emulsifying. Treating egg yolk liquid with ultrasonic power of 450W for 5 min; homogenizing under 15-20 Mpa for 6 min; the ultrasonic power for processing the egg white is 550W, and the time is 6 min; homogenizing under 15-20 Mpa for 8 min; for standby
3. Preparing water and feed liquid: mixing the pretreated egg white liquid and egg yolk liquid (in a ratio of 3: 1, the total addition amount is 6% of the total amount of the flour), edible salt, a thickening agent, phosphate and water, stirring for dissolving, and obtaining water distribution liquid after 25 min;
4. placing flour, cassava starch, acetate starch and wheat gluten into a dough mixer, performing dry beating for 2 minutes, adding water distribution liquid, kneading dough, performing fast beating for 3 minutes, continuously performing fast beating for 2 minutes under the vacuum degree of-0.06 to-0.08 MPa, performing slow beating for 10 minutes, and curing for 10 minutes to obtain cured dough;
5. compounding and rolling the cured dough, continuously pressing the dough to obtain a continuous dough sheet with the thickness of 0.98-1.02mm, and shredding the dough sheet by a shredding knife to obtain noodles with the thickness of 1.85 mm;
6. spraying and steaming: spraying clear water on the surface of the noodles before steaming the noodles, and steaming the noodles to obtain steamed noodles; the spraying amount is 3.5 wt% of the noodles, the noodle steaming temperature is 90-100 ℃, and the noodle steaming time is 220 s.
7. Frying, dehydrating and packaging: spraying the steamed noodles in water curtain shape with spraying amount of 15 wt% of the noodles, frying at 150 deg.C for 4min, dehydrating, cooling for 3min, and packaging.
Example 3
The preparation method of the instant noodles with the fresh eggs and the flour comprises the following steps:
1. the ingredients comprise: 100 parts by weight of flour (containing 18% of macadamia powder), 15 parts by weight of cassava starch, 10 parts by weight of acetate starch, 3 parts by weight of wheat gluten, 7 parts by weight of egg white, 3 parts by weight of egg yolk liquid, 0.2 part by weight of thickening agent, 1.6 parts by weight of edible salt, 0.11 part by weight of phosphate and 35 parts by weight of water;
2. pretreating egg white liquid and egg yolk liquid: separating egg white and egg yolk, and treating egg white liquid and egg yolk liquid by ultrasonic homogenizing and emulsifying. Treating egg yolk liquid with ultrasonic power of 450W for 5 min; homogenizing under 15-20 Mpa for 6 min; the ultrasonic power for processing the egg white is 550W, and the time is 6 min; homogenizing under 15-20 Mpa for 8 min; for standby
3. Preparing water and feed liquid: mixing the pretreated egg white liquid and egg yolk liquid (in a ratio of 3: 1, the total addition amount is 7% of the total amount of the flour), edible salt, a thickening agent, phosphate and water, stirring for dissolving, and obtaining water distribution liquid after 25 min;
4. Placing flour, cassava starch, acetate starch and wheat gluten into a dough mixer, performing dry beating for 2 minutes, adding water distribution liquid, kneading dough, performing fast beating for 3 minutes, continuously performing fast beating for 2 minutes under the vacuum degree of-0.06 to-0.08 MPa, performing slow beating for 10 minutes, and curing for 10 minutes to obtain cured dough;
5. compounding and rolling the cured dough, continuously pressing the dough to obtain a continuous dough sheet with the thickness of 0.98-1.02mm, and shredding the dough sheet by a shredding knife to obtain noodles with the thickness of 2.0 mm;
6. spraying and steaming: before steaming, spraying the pretreated egg yolk liquid diluted to 22 wt% on the surface of the noodles in an atomizing manner, and steaming the noodles to obtain steamed noodles; the spraying amount is 3.0 wt% of the noodles, the noodle steaming temperature is 90-100 ℃, and the noodle steaming time is 220 s.
7. Frying, dehydrating and packaging: pre-treating the steamed noodles, diluting to 5 wt% egg white liquid, spraying 14 wt% of the noodles, frying at 150 deg.C, dehydrating for 4min, cooling for 2min, and packaging.
Comparative example 1
The preparation method of the instant noodles of the comparative example comprises the following steps:
1. the ingredients comprise: 100 parts of flour, 16 parts of cassava starch, 13 parts of acetate starch, 2 parts of wheat gluten, 0.2 part of thickening agent, 1.6 parts of edible salt, 0.11 part of phosphate and 31 parts of water;
3. Preparing water and feed liquid: mixing edible salt, thickening agent, phosphate and water, stirring for dissolving, and obtaining water distribution liquid after 30 min; for standby
4. Placing flour, cassava starch, acetate starch and wheat gluten into a dough mixer, performing dry beating for 2 minutes, adding water distribution liquid, kneading dough, performing fast beating for 3 minutes, continuously performing fast beating for 2 minutes under the vacuum degree of-0.06 to-0.08 MPa, performing slow beating for 10 minutes, and curing for 10 minutes to obtain cured dough;
5. compounding and rolling the cured dough, continuously pressing the dough to obtain a continuous dough sheet with the thickness of 0.98-1.02mm, and shredding the dough sheet by a shredding knife to obtain noodles with the thickness of 1.8 mm;
6. spraying and steaming: spraying clear water on the surfaces of the noodles before steaming, and steaming the noodles to obtain steamed noodles; the spraying amount is 2.5-3.5 wt% of the noodles, the noodle steaming temperature is 90-100 ℃, and the noodle steaming time is 220 s.
7. Frying, dehydrating and packaging: and (3) spraying the steamed noodles in a clean water curtain shape, wherein the spraying amount is 13-15 wt% of the noodles, frying and dehydrating at 150 ℃, cooling and packaging to obtain the finished product.
Comparative example 2
The preparation method of the instant noodles of the comparative example comprises the following steps:
1. the ingredients comprise: 100 parts by weight of flour, 16 parts by weight of cassava starch, 13 parts by weight of acetate starch, 2 parts by weight of wheat gluten, 0.2 part by weight of thickening agent, 3 parts by weight of whole egg liquid, 1.6 parts by weight of edible salt, 0.11 part by weight of phosphate and 31 parts by weight of water;
3. Preparing water and feed liquid: mixing edible salt, thickening agent, phosphate and water, stirring for dissolving, and obtaining water distribution liquid after 30 min; for standby
4. Placing flour, cassava starch, acetate starch and wheat gluten into a dough mixer, performing dry beating for 2 minutes, adding untreated whole egg liquid and water distribution liquid, kneading dough, performing quick beating for 3 minutes, continuously performing quick beating for 2 minutes under the vacuum degree of-0.06 to-0.08 MPa, performing slow beating for 10 minutes, and curing for 10 minutes to obtain cured dough;
5. compounding and rolling the cured dough, continuously pressing the dough to obtain a continuous dough sheet with the thickness of 0.98-1.02mm, and shredding the dough sheet by a shredding knife to obtain noodles with the thickness of 1.8 mm;
6. spraying and steaming: spraying clear water on the surfaces of the noodles before steaming, and steaming the noodles to obtain steamed noodles; the spraying amount is 2.5-3.5 wt% of the noodles, the noodle steaming temperature is 90-100 ℃, and the noodle steaming time is 220 s.
7. Frying, dehydrating and packaging: spraying the steamed noodles in clear water curtain shape, wherein the spraying amount is 13-15 wt% of the noodles, frying in oil at 150 deg.C for dehydration, cooling, and packaging.
Comparative example 3
The preparation method of the instant noodles of the comparative example comprises the following steps:
1. the ingredients comprise: 100 parts by weight of flour, 16 parts by weight of cassava starch, 13 parts by weight of acetate starch, 2 parts by weight of wheat gluten, 0.2 part by weight of thickening agent, 6 parts by weight of untreated whole egg liquid of chicken, 1.6 parts by weight of edible salt, 0.11 part by weight of phosphate and 30 parts by weight of water;
3. Preparing water and feed liquid: mixing edible salt, thickening agent, phosphate and water, stirring for dissolving, and obtaining water distribution liquid after 30 min; for standby
4. Placing flour, cassava starch, acetate starch and wheat gluten into a dough mixer, performing dry beating for 2 minutes, adding untreated whole egg liquid and water distribution liquid, kneading dough, performing quick beating for 3 minutes, continuously performing quick beating for 2 minutes under the vacuum degree of-0.06 to-0.08 MPa, performing slow beating for 10 minutes, and curing for 10 minutes to obtain cured dough;
5. compounding and rolling the cured dough, continuously pressing the dough to obtain a continuous dough sheet with the thickness of 0.98-1.02mm, and shredding the dough sheet by a shredding knife to obtain noodles with the thickness of 1.8 mm;
6. spraying and steaming: spraying clear water on the surfaces of the noodles before steaming, and steaming the noodles to obtain steamed noodles; the spraying amount is 3.5 wt% of the noodles, the noodle steaming temperature is 90-100 ℃, and the noodle steaming time is 220 s.
7. Frying, dehydrating and packaging: spraying the steamed noodles in a clean water curtain shape, wherein the spraying amount is 13-15 wt% of the noodles, frying at 150 ℃, dehydrating, cooling and packaging to obtain the finished product.
Comparative example 4
The preparation method of the instant noodles with the fresh eggs and the flour comprises the following steps:
1. the ingredients comprise: 100 parts by weight of flour (containing 16% of macadamia powder), 16 parts by weight of cassava starch, 13 parts by weight of acetate starch, 2 parts by weight of wheat gluten, 6 parts by weight of egg white, 3 parts by weight of egg yolk liquid, 0.2 part by weight of thickening agent, 1.6 parts by weight of edible salt, 0.11 part by weight of phosphate and 34 parts by weight of water;
2. Pretreating egg white liquid and egg yolk liquid: separating egg white and egg yolk, and treating egg white liquid and egg yolk liquid by homogenizing and emulsifying process. Homogenizing the treated yolk liquid at 15-20 Mpa for 6 min; homogenizing the egg white under 15-20 Mpa for 8 min; for standby
3. Preparing water and feed liquid: mixing the pretreated egg white liquid, egg yolk liquid (in a ratio of 3: 1, the total addition amount is 6% of the total amount of the flour), edible salt, a thickening agent, phosphate and water, stirring for dissolving, and obtaining water distribution liquid after 25 min;
4. placing flour, cassava starch, acetate starch and wheat gluten into a dough mixer, performing dry beating for 2 minutes, adding water distribution liquid, kneading dough, performing fast beating for 3 minutes, continuously performing fast beating for 2 minutes under the vacuum degree of-0.06 to-0.08 MPa, performing slow beating for 10 minutes, and curing for 10 minutes to obtain cured dough;
5. compounding and rolling the cured dough, continuously pressing the dough to obtain a continuous dough sheet with the thickness of 0.98-1.02mm, and shredding the dough sheet by a shredding knife to obtain noodles with the thickness of 1.8 mm;
6. spraying and steaming: before steaming, spraying the pretreated egg yolk liquid diluted to 22 wt% on the surface of the noodles in an atomizing manner, and steaming the noodles to obtain steamed noodles; the spraying amount is 3.5 wt% of the noodle, the noodle steaming temperature is 100 deg.C, and the noodle steaming time is 220 s.
7. Frying, dehydrating and packaging: and (3) pretreating the steamed noodles, diluting the steamed noodles to 5 wt% of egg white liquid, spraying 13-15 wt% of the noodles, frying at 150 ℃ for 5min, dehydrating, cooling for 3min, and packaging.
Comparative example 5
The preparation method of the instant noodles with the fresh eggs and the flour comprises the following steps:
1. the ingredients comprise: 100 parts by weight of flour (containing 16% of macadamia powder), 16 parts by weight of cassava starch, 13 parts by weight of acetate starch, 2 parts by weight of wheat gluten, 6 parts by weight of egg white, 3 parts by weight of egg yolk liquid, 0.2 part by weight of thickening agent, 1.6 parts by weight of edible salt, 0.11 part by weight of phosphate and 34 parts by weight of water;
2. pretreating egg white liquid and egg yolk liquid: separating egg white and egg yolk, and treating egg white liquid and egg yolk liquid by ultrasonic process. Treating egg yolk liquid with ultrasonic power of 450W for 5 min; the ultrasonic power for processing the egg white is 550W, and the time is 6 min; for standby
3. Preparing water and feed liquid: mixing the pretreated egg white liquid and egg yolk liquid (in a ratio of 3: 1, the total addition amount is 7% of the total amount of the flour), edible salt, a thickening agent, phosphate and water, stirring for dissolving, and obtaining water distribution liquid after 25 min;
4. placing flour, cassava starch, acetate starch and wheat gluten into a dough mixer, performing dry beating for 2 minutes, adding water distribution liquid, kneading dough, performing fast beating for 3 minutes, continuously performing fast beating for 2 minutes under the vacuum degree of-0.06 to-0.08 MPa, performing slow beating for 10 minutes, and curing for 10 minutes to obtain cured dough;
5. Compounding and rolling the cured dough, continuously pressing the dough to obtain a continuous dough sheet with the thickness of 0.98-1.02mm, and shredding the dough sheet by a shredding knife to obtain noodles with the thickness of 1.8 mm;
6. spraying and steaming: before steaming, spraying the pretreated egg yolk liquid diluted to 22 wt% on the surface of the noodles in an atomizing manner, and steaming the noodles to obtain steamed noodles; the spraying amount is 3.5 wt% of the noodle, the noodle steaming temperature is 100 deg.C, and the noodle steaming time is 220 s.
7. Frying, dehydrating and packaging: and (3) pretreating the steamed noodles, diluting the steamed noodles to 5 wt% of egg white liquid, spraying 13-15 wt% of the noodles, frying and dehydrating at 150 ℃ for 5min, cooling for 3min, and packaging.
And (4) conclusion:
the instant noodles are prepared by the different processes and formulas, and the scores are scored by using the evaluation standard of the table 1 through detection and evaluation, 7 ginseng and evaluation to obtain the scores of the table 2. The results show that the fresh egg and noodle instant noodles prepared by the egg white liquid and the egg yolk liquid through the ultrasonic wave and homogenization synergistic treatment are superior to the common instant noodles in taste, sensory color and nutrition; after the egg white liquid and the egg yolk liquid are processed by the technology, the adding amount of the dough kneading is increased, the quality of the noodles is not damaged, and indexes and mouthfeel are well reflected.
Table 1: evaluation criteria
Table 2: evaluation results
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. An instant noodle prepared from fresh eggs and noodles is characterized by comprising the following components:
100 parts of flour, 12-17 parts of cassava starch, 12-17 parts of acetate starch, 2-4 parts of wheat gluten, 5-10 parts of egg white liquid, 1-6 parts of egg yolk liquid, 0.2-0.3 part of thickening agent, 1-2.5 parts of edible salt, 0.05-0.15 part of phosphate and 30-40 parts of water;
the flour is flour containing 15-30 wt% of macadamia wheat flour.
2. A method for preparing instant noodles from fresh eggs and noodles as claimed in claim 1, comprising:
A) respectively carrying out ultrasonic treatment and homogenizing emulsification treatment on the egg white liquid and the egg yolk liquid to respectively obtain a pretreated egg white liquid and a pretreated egg yolk liquid;
B) mixing the pretreated egg white liquid, yolk liquid, edible salt, a thickening agent, phosphate and water, and stirring to obtain water-distributed feed liquid;
C) Placing flour, tapioca starch, acetate starch and wheat gluten into a dough kneading machine, mixing with the water distribution liquid, kneading dough and curing to obtain cured dough;
D) performing compound rolling, continuous rolling and shredding on the cured dough to obtain noodles;
E) atomizing and spraying the pretreated egg yolk liquid on the surface of the noodles and steaming the noodles to obtain steamed noodles;
F) and (3) performing water curtain-shaped film coating on the steamed noodles by adopting egg white liquid, frying, dehydrating, cooling and packaging to obtain the finished product.
3. The preparation method according to claim 2, wherein the ultrasonic power in the step A) is 400-600W; the ultrasonic time is 5-6 min; the homogenizing working pressure is 10-25 Mpa; the homogenizing time is 5-10 min.
4. The preparation method according to claim 2, wherein the dough kneading parameters of step C) are specifically: the vacuum degree is-0.06 to-0.08 MPa, the dry beating is carried out for 2 to 3min, the fast beating is carried out for 3 to 5min, and the slow beating is carried out for 10 to 13 min; the curing time is 10-15 min.
5. The preparation method according to claim 2, wherein the composite rolling in step D) is performed 1 to 2 times; the continuous rolling compression ratio is 1.96-1.86-1.56-1.42-1.38-1.23-1.2-1.08; the thickness of the noodles is 0.85 mm-1.2 mm, and the width of the noodles is 0.90 mm-3.0 mm.
6. The preparation method according to claim 2, wherein the spraying amount of the atomizing spray in the step E) is 2.5 to 3.5 wt% of the noodles; the temperature of the steamed noodles is 90-100 ℃; the time for steaming the noodles is 2-5 min.
7. The preparation method according to claim 6, wherein the egg yolk liquid sprayed by atomization in the step E) is pretreated egg yolk liquid diluted to 20-30 wt% by adding water; and F) adding water into the egg white after pretreatment to dilute the egg white to 4-6 wt%.
8. The preparation method according to claim 2, wherein the water curtain-like spray film in step F) is a waterfall-like spray, and then is blown by a fan to remove water; the spraying amount of the water curtain-shaped spraying film is 10-15 wt% of the noodles.
9. The method as claimed in claim 2, wherein the frying temperature in step F) is 140-160 ℃; the frying time is 3-5 min; the cooling is air cooling, and the cooling time is 2-3 min.
10. The preparation method according to claim 2, wherein the stirring temperature in the step B) is 20-30 ℃; the stirring time is 20-30 min; the rotating speed of the stirring is 90-200 r/min.
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