CN113875931A - Preparation method of vacuum freeze-dried surface-pasted fresh dough sheet and product thereof - Google Patents
Preparation method of vacuum freeze-dried surface-pasted fresh dough sheet and product thereof Download PDFInfo
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- CN113875931A CN113875931A CN202111219661.XA CN202111219661A CN113875931A CN 113875931 A CN113875931 A CN 113875931A CN 202111219661 A CN202111219661 A CN 202111219661A CN 113875931 A CN113875931 A CN 113875931A
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- dough
- noodles
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- drying
- vacuum
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 47
- 235000012149 noodles Nutrition 0.000 claims abstract description 38
- 238000007710 freezing Methods 0.000 claims abstract description 31
- 230000008014 freezing Effects 0.000 claims abstract description 27
- 238000004898 kneading Methods 0.000 claims abstract description 14
- 238000010025 steaming Methods 0.000 claims abstract description 14
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 238000005096 rolling process Methods 0.000 claims abstract description 9
- 238000001291 vacuum drying Methods 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 235000010610 frozen noodles Nutrition 0.000 claims abstract description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 230000005496 eutectics Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 230000001186 cumulative effect Effects 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 230000000284 resting effect Effects 0.000 claims 1
- 238000004108 freeze drying Methods 0.000 abstract description 6
- 241001391944 Commicarpus scandens Species 0.000 abstract description 4
- 229920006395 saturated elastomer Polymers 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 6
- 238000003490 calendering Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 239000003651 drinking water Substances 0.000 description 3
- 235000020188 drinking water Nutrition 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical group [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Images
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
-
- 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
Abstract
A preparation method of vacuum freeze-drying surface pasting fresh dough sheets and a product thereof, wherein the preparation method comprises the following steps: A. adding the ingredients of the dough sheet into a dough mixer for dough kneading; B. standing and proofing dough formed by dough kneading; C. continuously rolling the dough after standing and proofing into a flour belt; D. performing surface pasting on the dough belt formed by rolling by adopting superheated steam; E. cooling the surface belt with the gelatinized surface in a room temperature environment; F. cutting the cooled noodle strip into shaped noodles; G. freezing the formed noodles; H. vacuum drying the frozen noodles at low temperature. Because the superheated steam is adopted to steam and gelatinize the dough sheet, the gelatinized dough sheet is not easy to break. Particularly, after the noodle cutting and forming process is placed in the superheated steam noodle steaming process, compared with the saturated steam noodle steaming process, the moisture of the dough sheet can be controlled to be 30-35%, and the freeze-drying cost of the dough sheet is greatly reduced.
Description
Technical Field
The invention relates to a preparation method of flour products and products thereof, in particular to a preparation method of vacuum freeze-dried surface-gelatinized fresh flour sheets and products thereof.
Background
The purpose of freeze-dried (i.e., freeze-dried) food is to dehydrate the food, to maintain the nutritional structure of the food itself without causing loss of its nutritional components, to preserve the food for a long period of time without deterioration, and to restore the original shape and taste of the freeze-dried food by, for example, simply pouring it in water when it is consumed. As a symbol of instant food, freeze-dried noodles are more and more favored by people because they are more nutritious and healthier than conventional instant noodles. For example, chinese patent application No. 201910395880, entitled "a method for preparing vacuum freeze-dried noodles", discloses a freeze-dried noodle, which comprises the following processing steps: firstly, preparing the raw materials into noodles, then cooking the noodles for 4 to 5 minutes at the temperature of about 98 ℃, then quickly freezing the noodles for 3 to 4 hours at the temperature of minus 30 to 35 ℃, and finally carrying out freeze-drying treatment. However, the cooking process in the prior art leads to higher moisture content of the finished noodles, shortens the storage time, and leads the finished noodles to be easy to crack or break after the conventional cooking process.
Disclosure of Invention
The invention aims to provide a preparation method of vacuum freeze-drying surface pasting fresh dough sheets, which aims to solve the technical problems in the prior art.
According to one aspect of the invention, the preparation method of the vacuum freeze-drying surface pasting fresh dough sheet comprises the following steps:
A. adding the ingredients of the dough sheet into a dough mixer for dough kneading;
B. standing and proofing dough formed by dough kneading;
C. continuously rolling the dough after standing and proofing into a flour belt;
D. performing surface pasting on the dough belt formed by rolling by adopting superheated steam;
E. cooling the surface belt with the gelatinized surface in a room temperature environment;
F. cutting the cooled noodle strip into shaped noodles;
G. freezing the formed noodles;
H. vacuum drying the frozen noodles at low temperature.
The method, wherein the freezing step is self-freezing, comprises placing the noodles in a vacuum freeze-drying chamber, and freezing for 0.5-3 hr under vacuum degree of 30-100 Pa.
The method, wherein the freezing step is pre-freezing, comprises freezing the noodles to a eutectic point of-10 deg.C or below for 2-5 hr.
The method as described above, wherein the pre-freezing type freezing temperature is-25 ℃ to-35 ℃.
In the method, the standing and proofing step of step B, the cooking time of the dough is 1 to 15 minutes.
In the above method, in the step D of steaming noodles, the gelatinization temperature is 75 ℃ or higher, and the gelatinization time is 1 to 10 minutes.
In the method, in the noodle steaming step in the step D, the gelatinization temperature is 110-130 ℃, and the gelatinization time is 1-3 minutes.
In the method described above, in the low-temperature vacuum drying step of step H, the cumulative drying time is 0.5 to 5 hours, the set temperature is 0 to 100 degrees celsius, and the degree of vacuum is 30 to 100 Pa.
In the method, in the step A, the ingredients of the dough sheet are calculated according to the dosage per kilogram of a single pot, the wheat flour is 400, the edible salt is 4, the sodium carbonate is 0.25, and the drinking water is 100.
According to another aspect of the invention, a vacuum freeze-dried surface-gelatinized dough sheet product is provided, which is prepared by adopting any one of the methods.
According to the preparation method of the vacuum freeze-drying surface pasting fresh dough sheet and the product thereof, due to the adoption of the freeze-drying processing procedure, the finally formed dough sheet can be ensured to keep the nutritional value and the original form unchanged, the rehydration performance is good, the storage period is long, and in the dough sheet preparation process, superheated steam is adopted to steam and paste the dough sheet, so that the pasted dough sheet is not easy to break. Particularly, according to the preparation method of the vacuum freeze-drying surface pasting fresh dough sheet, the cutting and forming process of the noodles is placed after the superheated steam dough steaming process, the dough belt formed by rolling is directly subjected to the superheated steam dough steaming process and then is cut into dough sheets, compared with the saturated steam dough steaming process, the moisture content of the dough sheets can be controlled to be 30-35%, the freeze-drying cost of the dough sheets is greatly reduced, and the production efficiency is improved.
Drawings
The invention may be better understood by describing embodiments thereof in conjunction with the following drawings, in which:
fig. 1 is a process flow diagram illustrating a method for preparing vacuum freeze-dried surface-gelatinized dough sheets according to the present invention.
Fig. 2 is a schematic diagram showing preferred drying parameters of a low-temperature vacuum drying process in the process flow of the preparation method of the vacuum freeze-drying surface-gelatinized fresh dough sheet shown in fig. 1.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below with reference to specific embodiments of the present invention and accompanying drawings. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. Other embodiments, which can be derived by one of ordinary skill in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Fig. 1 is a schematic process flow diagram illustrating a method for preparing vacuum freeze-dried surface-gelatinized dough sheets according to the present invention, and fig. 2 is a schematic process flow diagram illustrating a preferred drying parameter of a low-temperature vacuum drying process in the process flow of the method for preparing vacuum freeze-dried surface-gelatinized dough sheets illustrated in fig. 1. The method for preparing vacuum freeze-dried surface-gelatinized dough sheets and the product thereof according to the present invention will be described in further detail below with reference to fig. 1 and 2.
Example one
Step S11 is dough kneading, wherein ingredients are added to the dough kneading machine according to a predetermined recipe for dough kneading. For example, in terms of single pot usage per kilogram, wheat flour is 400, table salt is 4, sodium carbonate is 0.25, and drinking water is 100. Step S12 is standing for proofing, and the dough formed by kneading dough is left to ripen, for example, for 1 to 15 minutes, preferably 3 to 5 minutes. Step S13 is calendering, and the dough after standing and proofing is continuously calendered into a dough belt, for example, for 2 to 10 times, preferably for 5 to 8 times. Step S14 is steaming, the dough belt formed by rolling is steamed with superheated steam, the surface of the dough belt is gelatinized in the process of steaming, and the vacuum freeze-dried fresh noodles after the dough belt subjected to surface gelatinization is a final finished product are not easy to break and crack. The parameters of the steaming surface in the step are as follows: gelatinization temperature is above 75 deg.C, preferably 110 deg.C-130 deg.C; the gelatinization time is 1 to 10 minutes, preferably 1 to 3 minutes. Step S15 is cooling, and the surface tape after surface pasting is placed in a room temperature environment for cooling (for example, air-blowing cooling), and the cooled surface tape has the advantages of being not easy to adhere and the like. Step S16 is a molding step, and the cooled noodle band is cut into noodles. Step S17 is freezing, for example, self-freezing, the cut noodles are put into a vacuum freeze-drying chamber, when the vacuum degree is increased to 30 to 100Pa, the noodles are frozen by using the principle that the noodles sublime and absorb heat, and the freezing time is, for example, 0.5 to 3 hours. Step S18 is low temperature vacuum drying, with preferred drying parameters as shown in fig. 2.
Example two
Step S21 is dough kneading, wherein ingredients are added to the dough kneading machine according to a predetermined recipe for dough kneading. For example, in terms of single pot usage per kilogram, wheat flour is 400, table salt is 4, sodium carbonate is 0.25, and drinking water is 100. Step S22 is standing for proofing, and the dough formed by kneading dough is left to ripen, for example, for 1 to 15 minutes, preferably 3 to 5 minutes. Step S23 is calendering, and the dough after standing and proofing is continuously calendered into a dough belt, for example, for 2 to 10 times, preferably for 5 to 8 times. Step S24 is steaming, the dough belt formed by rolling is steamed with superheated steam, the surface of the dough belt is gelatinized in the process of steaming, and the vacuum freeze-dried fresh noodles after the dough belt subjected to surface gelatinization is a final finished product are not easy to break and crack. The parameters of the steaming surface in the step are as follows: gelatinization temperature is above 75 deg.C, preferably 110 deg.C-130 deg.C; the gelatinization time is 1 to 10 minutes, preferably 1 to 3 minutes. Step S25 is cooling, and the surface tape after surface pasting is placed in a room temperature environment for cooling (for example, air-blowing cooling), and the cooled surface tape has the advantages of being not easy to adhere and the like. Step S26 is a molding step, and the cooled noodle band is cut into noodles. In step S27, freezing is carried out, for example, by pre-freezing, and the cut noodle is frozen to a eutectic point of-10 deg.C or lower, preferably at a freezing temperature of-25 deg.C to-35 deg.C, for example, for a freezing time of 2 to 5 hours. Step S28 is low temperature vacuum drying, with preferred drying parameters as shown in fig. 2.
As described above, the freezing step in the first embodiment is a self-freezing step, and the freezing step in the second embodiment is a pre-freezing step, and any one of them may be selected according to the process requirements of the product, and the freezing process may be preferably selected from the freezing processes. A vacuum freeze-dried surface-gelatinized fresh dough sheet product is prepared by any one of the methods.
According to the vacuum freeze-drying surface pasting fresh dough sheet product, the vacuum freeze-drying surface pasting fresh dough sheet product is prepared by adopting any preparation method of the first embodiment and the second embodiment, the prepared freeze-drying dough sheet is good in integral forming, low in water content and long in quality guarantee period, and the prepared freeze-drying dough sheet product is excellent in taste and high in freshness after being brewed.
While the foregoing discloses several preferred embodiments of the invention, it will be appreciated by those skilled in the art that, in light of the present disclosure, numerous variations and modifications may be made thereto, and it is intended that such variations and modifications be within the scope of the present invention.
Claims (10)
1. A preparation method of vacuum freeze-drying surface pasting fresh dough sheets comprises the following steps:
A. adding the ingredients of the dough sheet into a dough mixer for dough kneading;
B. standing and proofing dough formed by dough kneading;
C. continuously rolling the dough after standing and proofing into a flour belt;
D. performing surface pasting on the dough belt formed by rolling by adopting superheated steam;
E. cooling the surface belt with the gelatinized surface in a room temperature environment;
F. cutting the cooled noodle strip into shaped noodles;
G. freezing the formed noodles;
H. vacuum drying the frozen noodles at low temperature.
2. The method of claim 1, wherein the freezing of step G is a self-freezing comprising placing the noodles in a vacuum freeze drying chamber at a vacuum of 30 to 100Pa for a freezing time of 0.5 to 3 hours.
3. The method of claim 1, wherein the freezing of step G is prefreezing, comprising freezing the noodles to a eutectic point below-10 ℃ for a period of 2 to 5 hours.
4. The method of claim 3, wherein the freezing temperature is from-25 ℃ to-35 ℃.
5. A method according to claim 2 or 3, wherein the resting proofing step of step B is carried out for a dough cooking time of 1 to 15 minutes.
6. The method according to claim 2 or 3, wherein in the step D of steaming noodles, the gelatinization temperature is 75 ℃ or more, and the gelatinization time is 1 to 10 minutes.
7. The method of claim 6, wherein the gelatinization temperature is 110 ℃ to 130 ℃ and the gelatinization time is 1 to 3 minutes.
8. The method according to claim 2 or 3, wherein in the low temperature vacuum drying process of step H, the cumulative drying time is 0.5 to 5 hours, the temperature is set to 0 to 100 degrees Celsius, and the degree of vacuum is 30 to 100 Pa.
9. The method of claim 1, wherein in step a, the dough pieces are compounded in a single pot dosage per kilogram with 400 wheat flour, 4 salt, 0.25 sodium carbonate, and 100 water.
10. A vacuum freeze-dried surface gelatinized dough sheet product characterized by being produced by the method of any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111219661.XA CN113875931A (en) | 2021-10-20 | 2021-10-20 | Preparation method of vacuum freeze-dried surface-pasted fresh dough sheet and product thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111219661.XA CN113875931A (en) | 2021-10-20 | 2021-10-20 | Preparation method of vacuum freeze-dried surface-pasted fresh dough sheet and product thereof |
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| CN113875931A true CN113875931A (en) | 2022-01-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202111219661.XA Pending CN113875931A (en) | 2021-10-20 | 2021-10-20 | Preparation method of vacuum freeze-dried surface-pasted fresh dough sheet and product thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5763062A (en) * | 1980-11-25 | 1982-04-16 | Kanebo Shokuhin Kk | Continuous treatment of noodle belt and its device |
| JPH09191846A (en) * | 1996-01-22 | 1997-07-29 | Fukuyama Shokuhin Kk | Production of pasta and noodles to be quickly boiled |
| CN102781256A (en) * | 2009-12-22 | 2012-11-14 | 日清食品控股株式会社 | Instant noodles and method for producing same |
| CN112826026A (en) * | 2020-02-04 | 2021-05-25 | 浙江星菜农业科技有限公司 | Freeze-dried dough sheet product containing plant carbon black and preparation method thereof |
-
2021
- 2021-10-20 CN CN202111219661.XA patent/CN113875931A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5763062A (en) * | 1980-11-25 | 1982-04-16 | Kanebo Shokuhin Kk | Continuous treatment of noodle belt and its device |
| JPH09191846A (en) * | 1996-01-22 | 1997-07-29 | Fukuyama Shokuhin Kk | Production of pasta and noodles to be quickly boiled |
| CN102781256A (en) * | 2009-12-22 | 2012-11-14 | 日清食品控股株式会社 | Instant noodles and method for producing same |
| CN112826026A (en) * | 2020-02-04 | 2021-05-25 | 浙江星菜农业科技有限公司 | Freeze-dried dough sheet product containing plant carbon black and preparation method thereof |
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