CN114304495A - A kind of colored FD noodles and preparation method thereof - Google Patents
A kind of colored FD noodles and preparation method thereof Download PDFInfo
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- CN114304495A CN114304495A CN202111667257.9A CN202111667257A CN114304495A CN 114304495 A CN114304495 A CN 114304495A CN 202111667257 A CN202111667257 A CN 202111667257A CN 114304495 A CN114304495 A CN 114304495A
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- 244000269722 Thea sinensis Species 0.000 claims abstract 3
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- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 19
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- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 17
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- Noodles (AREA)
Abstract
The invention provides colored FD noodles, which are prepared from the following raw materials in parts by weight: 100 parts of wheat flour; 20-40 parts of starch; 5-15 parts of wheat gluten; 1-10 parts of ultramicro fruit and vegetable powder; 0.1-0.3 part of a gluten fortifier; 0.2-2.2 parts of a synergist; 0.02-0.64 part of antioxidant; 1-3 parts of edible salt; 40-43 parts of water. The antioxidant comprises tocopherol, D-sodium erythorbate, ascorbyl palmitate, tea polyphenol and beta carotene. The invention adopts two machines to knead dough respectively to produce dough with different colors, respectively cure, then respectively press the dough into dough sheets, and then continuously press and form the double-sided double-color noodles by a specific rolling process. Meanwhile, after the synergist and the antioxidant are added into the flour cake for compounding, the normal-temperature shelf life of the product is prolonged through the synergistic interaction of the synergist and the antioxidant. With the method, the product is easy to store and carry, and has a shelf life of 9 months at normal temperature.
Description
Technical Field
The invention relates to the technical field of food, in particular to colored FD noodles and a preparation method thereof.
Background
The noodle surface body of the noodle on the market is usually uniform material, the color of the noodle is usually single, the pattern improvement can be carried out aiming at the material and the color of the noodle, the nutritive value of the noodle can be improved, richer eating feeling and visual experience can be brought, the added value of the noodle product is improved, and the quality upgrading of the noodle industry is driven.
In recent years, with the trend toward faster consumption from a saturated diet to a healthy diet, new demands for nutrition and naturalization of instant noodles must be made. Therefore, it is urgent to develop instant noodles with good nutrition, naturalization and rehydration property and find a suitable drying method. At present, vacuum freeze drying is a hot spot of people in the aspect of processing instant noodles due to the unique characteristics of the vacuum freeze drying. Freeze drying, or freeze drying, is a method in which a water-containing substance is first frozen into a solid state, and then the solid ice in the substance is directly sublimated into a vapor state without passing through the liquid state under vacuum conditions to remove water and preserve the substance. The freeze-dried food produced by the freeze-drying technology can be restored to a fresh and alive state for reduction eating only by soaking in water for several minutes, and compared with the food produced by the traditional methods of hot air drying, frying and the like, the freeze-dried food has the advantages of environmental protection, environmental protection and no change of nutrient components after reduction, and has good taste and mouthfeel.
Most of the existing traditional noodle production processes, whether frying, extruding or hot air drying, damage the texture of the noodles in the processing process, so that the taste of the noodles is poor and has great difference with the taste of fresh noodles. The existing fresh and wet noodles and the existing convenient fresh and wet noodles with fresh noodle taste have a plurality of natural defects of short shelf life, poor instant eating performance, high nutrient loss, heavy sour taste and the like, and the requirements of consumers on fresh and tender noodle taste products with fresh color, smooth taste, good elasticity, strong strength and strong noodle fragrance are far from met. The industry urgently needs to develop a method for producing convenient products with fresh noodle taste by using a special production process technology, and the products can be industrially produced by simply brewing or cooking the household handmade noodles which can be completely restored to a bowl of instant cooked handmade noodles. At present, the conventional FD cake has slight musty taste after being stored for more than three months at normal temperature, and has obvious fat rancidity taste after being stored for about four months. Therefore, it is very necessary to develop an FD cake having a long shelf life.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a colored FD noodle with a long shelf life.
The invention provides colored FD noodles, which are prepared from the following raw materials in parts by weight:
100 parts of wheat flour; 20-40 parts of starch; 5-15 parts of wheat gluten; 1-10 parts of ultramicro fruit and vegetable powder; 0.1-0.3 part of a gluten fortifier; 0.2-2.2 parts of a synergist; 0.02-0.64 part of antioxidant; 1-3 parts of edible salt; 40-43 parts of water.
The antioxidant comprises two or more of tocopherol, D-sodium erythorbate, ascorbyl palmitate, tea polyphenol and beta carotene.
Preferably, the antioxidant comprises tocopherol, D-sodium erythorbate, ascorbyl palmitate, tea polyphenol and beta carotene in a mass ratio of (0.01-0.05): (0.01-0.3): (0.001-0.03): (0.005-0.2): (0.006-0.06).
Preferably, the potentiator comprises a phosphate and citric acid; the mass ratio of the phosphate to the citric acid is (0.2-2): (0.001-0.2).
Preferably, the phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate; the mass ratio of the sodium tripolyphosphate to the sodium hexametaphosphate to the sodium pyrophosphate is 1:1: 1.
Preferably, the ultramicro fruit and vegetable powder is obtained by drying the fruit and vegetable powder and then carrying out ultramicro crushing; the fruit and vegetable powder comprises one or more of red rose superfine powder, pumpkin powder, purple sweet potato powder, carrot powder, spinach powder, beet powder, mango powder, blueberry powder, yam powder, lotus seed powder, tremella powder, lily powder and seaweed powder.
The invention provides a preparation method of the colored FD noodles in any one of the technical schemes, which comprises the following steps:
A) mixing wheat flour, starch, wheat gluten, ultramicro fruit and vegetable powder, a gluten fortifier, a synergist, an antioxidant and water, stirring, and kneading to obtain a first dough and a second dough with different colors;
B) respectively fermenting, curing and pressing the first dough and the second dough into a first dough sheet and a second dough sheet; the first dough sheet and the second dough sheet are subjected to compound calendering to prepare dough threads;
C) steaming shredded dough, cutting, cooking, cooling, pre-freezing, vacuum freeze drying, and packaging.
Preferably, the dough kneading is dry beating for 1-3 min, quick beating for 5-8 min and slow dough kneading for 10-15 min.
Preferably, the curing time is 15-30 min; the temperature is 15-25 ℃; the humidity is 40% -60%;
the composite calendering specifically comprises the following steps: the first surface sheet enters a composite calender 1, the roller spacing is 3mm, the second surface sheet enters a composite calender 2, the roller spacing is 3mm, the calendered surface sheets are compounded, and the surface yarns are obtained through 7-9 continuous calendering.
Preferably, the gelatinization degree of the steamed noodles is more than 90%;
the temperature of the boiled noodles is above 98 ℃; the time is 1-3 min.
Preferably, the prefreezing is specifically: freezing at-33 to-37 ℃ for 5 h;
the vacuum freeze drying specifically comprises the following steps: the vacuum degree is 30-100 Pa, and the drying is carried out for 6h at 70 ℃, 10h at 60 ℃, 10h at 50 ℃ and 4h at 40 ℃.
Compared with the prior art, the invention provides colored FD noodles, which are prepared from the following raw materials in parts by weight: 100 parts of wheat flour; 20-40 parts of starch; 5-15 parts of wheat gluten; 1-10 parts of ultramicro fruit and vegetable powder; 0.1-0.3 part of a gluten fortifier; 0.2-2.2 parts of a synergist; 0.02-0.64 part of antioxidant; 1-3 parts of edible salt; 40-43 parts of water. The antioxidant comprises two or more of tocopherol, D-sodium erythorbate, ascorbyl palmitate, tea polyphenol and beta carotene. The invention adopts two machines to knead dough respectively to produce dough with different colors, then uses two ripening machines to ripen dough respectively, then uses two sheeting machines to press dough pieces respectively, uses a composite rolling machine to compound two dough pieces with different colors into a double-sided double-color dough piece, and uses a specific rolling process to continuously roll and form the double-sided double-color noodles. Meanwhile, after the synergist and the antioxidant are added into the flour cake for compounding, the normal-temperature shelf life of the product is prolonged through the synergistic interaction of the synergist and the antioxidant. According to the method, FD color fruit and vegetable noodles can be simply brewed or cooked to completely restore a bowl of home handmade noodles which are cooked at present, and the product is easy to store and convenient to carry and has a shelf life of 9 months at normal temperature.
Detailed Description
The invention provides colored FD noodles and a preparation method thereof, and a person skilled in the art can appropriately improve process parameters by referring to the contents. 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 colored FD noodles, which are prepared from the following raw materials in parts by weight:
100 parts of wheat flour; 20-40 parts of starch; 5-15 parts of wheat gluten; 1-10 parts of ultramicro fruit and vegetable powder; 0.1-0.3 part of a gluten fortifier; 0.2-2.2 parts of a synergist; 0.02-0.64 part of antioxidant; 1-3 parts of edible salt; 40-43 parts of water.
The antioxidant comprises two or more of tocopherol, D-sodium erythorbate, ascorbyl palmitate, tea polyphenol and beta carotene.
The invention provides colored FD noodles, which are prepared from 100 parts by weight of wheat flour.
The invention provides colored FD noodles, which comprise 20-40 parts by weight of starch as a raw material; preferably, the starch is 25-35 parts by weight.
The invention provides colored FD noodles, which comprise 5-15 parts by weight of wheat gluten; preferably, the amount of the organic solvent is 7 to 13 parts by weight.
The sources of the above raw materials are not limited in the present invention, and they may be commercially available as is well known to those skilled in the art.
The invention provides colored FD noodles, which comprise 1-10 parts by weight of ultramicro fruit and vegetable powder as raw materials; preferably 2 to 10 parts by weight; more preferably 5 to 10 parts by weight.
The ultramicro fruit and vegetable powder is obtained by drying the fruit and vegetable powder and then carrying out ultramicro crushing; the fruit and vegetable powder comprises one or more of red rose superfine powder, pumpkin powder, purple sweet potato powder, carrot powder, spinach powder, beet powder, mango powder, blueberry powder, yam powder, lotus seed powder, tremella powder, lily powder and seaweed powder.
The particle size of the crushed particles can reach micron level. Due to the ultra-fine particle, the surface area and small size effect are achieved, the physical and chemical properties of the particles are greatly changed, and the advantages are remarkable: the vegetable powder has improved physical properties such as dispersibility, water solubility, adsorptivity, affinity and the like, and is more convenient to use; secondly, the nutrient components are easier to digest and the taste is better; and dietary fibers in vegetables are utilized, various functional foods can be prepared and deeply processed, new food materials are developed, and the resource utilization rate is improved.
The invention provides colored FD noodles, which comprise 0.1-0.3 part by weight of gluten fortifier; specifically, it may be preferably 0.1 part by weight, 0.2 part by weight or 0.3 part by weight.
The gluten fortifier is preferably konjac flour
The invention provides colored FD noodles, which comprise 0.2-2.2 parts by weight of a synergist as raw materials; preferably, the amount of the organic solvent is 0.5 to 2.0 parts by weight.
The synergist of the invention comprises phosphate and citric acid; the mass ratio of the phosphate to the citric acid is preferably (0.2-2): (0.001 to 0.2); more preferably (0.25 to 1.5): (0.01-0.18).
The phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate; the mass ratio of the sodium tripolyphosphate to the sodium hexametaphosphate to the sodium pyrophosphate is 1:1: 1.
The raw materials of the colored FD noodles provided by the invention comprise 0.02-0.64 part by weight of antioxidant.
The antioxidant comprises two or more of tocopherol, D-sodium erythorbate, ascorbyl palmitate, tea polyphenol and beta carotene; more preferably comprises three or more of tocopherol, sodium D-erythorbate, ascorbyl palmitate, tea polyphenol and beta carotene.
Wherein the antioxidant preferably comprises tocopherol, D-sodium erythorbate, ascorbyl palmitate, tea polyphenol and beta carotene in a mass ratio of (0.01-0.05): (0.01-0.3): (0.001 to 0.04); more preferably (0.02 to 0.04): (0.02-0.25): (0.01-0.03): (0.005-0.2): (0.006-0.06).
The invention provides colored FD noodles, which comprise 1-3 parts by weight of edible salt.
The invention provides colored FD noodles, which comprise 40-43 parts by weight of water.
The invention provides a preparation method of the colored FD noodles in any one of the technical schemes, which comprises the following steps:
A) mixing wheat flour, starch, wheat gluten, ultramicro fruit and vegetable powder, a gluten fortifier, a synergist, an antioxidant and water, stirring, and kneading to obtain a first dough and a second dough with different colors;
B) respectively fermenting, curing and pressing the first dough and the second dough into a first dough sheet and a second dough sheet; the first dough sheet and the second dough sheet are subjected to compound calendering to prepare dough threads;
C) steaming shredded dough, cutting, cooking, cooling, pre-freezing, vacuum freeze drying, and packaging.
The invention mixes wheat flour, starch, wheat gluten, ultramicro fruit and vegetable powder, gluten fortifier, synergist, antioxidant and water. The present invention is not limited to the specific mixing method, and those skilled in the art will be familiar with the mixing method.
The mass ratio of the wheat flour, the starch, the wheat gluten, the ultramicro fruit and vegetable powder, the gluten fortifier, the synergist, the antioxidant, the edible salt and the water is preferably 100: (20-40): (5-15): (1-10): (0.1-0.3): (0.2-2.2): (0.02-0.64): (1-3): (40-43); more preferably 100: (25-35): (7-13): (2-10): (0.1-0.3): (0.5-2.0): (0.02-0.64): (1-3): (40-43).
The components and specific proportions of the raw materials are clearly described in the invention, and are not repeated herein.
After mixing, stirring and kneading, a first dough and a second dough with different colors are obtained.
The dough kneading method is characterized in that the dough kneading is preferably dry-beating for 1-3 min, fast-beating for 5-8 min and slow-kneading for 10-15 min.
Namely: putting the raw materials into a dough mixer, adding 40-43 parts by mass of water, mixing and stirring uniformly, and performing dry beating for 1-3 minutes, fast beating for 5-8 minutes and slow dough kneading for 10-15 minutes by using a conventional double-shaft horizontal dough mixer to form dough; the invention uses two dough kneaders to produce two doughs with different colors, namely a first dough and a second dough.
And respectively proofing and curing the first dough and the second dough.
And putting the dough on proofing belts in two proofing boxes respectively for proofing.
The curing time is preferably 15-30 min; the temperature is 15-25 ℃; the humidity is 40-60%.
Pressing into a first dough sheet and a second dough sheet respectively; the first dough sheet and the second dough sheet are subjected to compound calendering to prepare the dough wire.
Namely: and after the first dough and the second dough are respectively pressed into dough sheets, implementing five compounding and rolling processes with different schemes, screening the optimal compounding and rolling process and parameters according to the appearance and the taste of the double-color dough, and finally continuously rolling the dough belt through a press roller to prepare the shredded dough.
The composite calendering of the invention is preferably as follows: the first surface sheet enters a composite calender 1, the roller spacing is 3mm, the second surface sheet enters a composite calender 2, the roller spacing is 2-3 mm, the calendered surface sheets are compounded, and the surface yarns are obtained through 7-9 continuous calendering.
Steaming the shredded dough. Conveying the noodles to a noodle steaming box, and cooking under saturated steam pressure to ensure that the gelatinization degree of the noodles is more than 90%;
cutting after steaming. Namely: and cutting the dough strip into dough blocks with fixed weight.
Cutting to obtain cooked noodles. The temperature of the boiled noodles is above 98 ℃; the time is 1-3 min.
Taking a noodle belt of 1.02mm and a square knife of 2.0mm as an example, the noodle boiling time with the best taste is 130 s.
And then cooled.
And (3) putting the cooked noodles into sterile cold water for soaking and cooling for 1-2 min, and spraying the cooled noodles with a composite emulsified ice oil solution with the temperature of less than or equal to 5 ℃ to obtain the treated noodles.
The central temperature of the treated noodles is less than or equal to 10 ℃; the surface temperature of the noodles is rapidly reduced to below 10 ℃, the purpose of temperature reduction is to slow down the rate of further water absorption and expansion of the noodles, and the quality of the noodles is effectively protected; and cooling the noodles, blowing cold air for 30s, and draining for later use.
After cooling, pre-freezing. The pre-freezing specifically comprises the following steps: freezing at-33 to-37 ℃ for 4 to 6 hours.
And quickly putting the pretreated sample into a constant-temperature quick freezing warehouse at the temperature of-33 to-37 ℃ for freezing for 4 to 5 hours until the central temperature of the surface body is less than the eutectic point, and continuously stabilizing the surface body in a pre-freezing warehouse for about 1 hour.
Pre-freezing, vacuum freeze-drying, and packaging.
The vacuum freeze drying specifically comprises the following steps: the vacuum degree is 30-100 Pa, and the drying is carried out for 6h at 70 ℃, 10h at 60 ℃, 10h at 50 ℃ and 4h at 40 ℃.
The product after freeze-drying is dehydrated thoroughly, the residual water content is low, and the water content is less than or equal to 5 percent;
the invention provides colored FD noodles, which are prepared from the following raw materials in parts by weight: 100 parts of wheat flour; 20-40 parts of starch; 5-15 parts of wheat gluten; 1-10 parts of ultramicro fruit and vegetable powder; 0.1-0.3 part of a gluten fortifier; 0.2-2.2 parts of a synergist; 0.02-0.64 part of antioxidant; 1-3 parts of edible salt; 40-40 parts of water. The antioxidant comprises two or more of tocopherol, D-sodium erythorbate and ascorbyl palmitate, tea polyphenol and beta carotene. The invention adopts two machines to knead dough respectively to produce dough with different colors, then uses two ripening machines to ripen dough respectively, then uses two sheeting machines to press dough pieces respectively, uses a composite rolling machine to compound two dough pieces with different colors into a double-sided double-color dough piece, and uses a specific rolling process to continuously roll and form the double-sided double-color noodles. Meanwhile, after the synergist and the antioxidant are added into the flour cake for compounding, the normal-temperature shelf life of the product is prolonged through the synergistic interaction of the synergist and the antioxidant. According to the method, FD color fruit and vegetable noodles can be simply brewed or cooked to completely restore a bowl of home handmade noodles which are cooked at present, and the product is easy to store and convenient to carry and has a shelf life of 9 months at normal temperature.
In order to further illustrate the present invention, a colored FD noodle and a method for preparing the same according to the present invention will be described in detail with reference to the following examples.
The water-blending material of the embodiment comprises a gluten fortifier, a synergist, an antioxidant and common salt.
Example 1 Pre-overlap of two-color dough sheet composite calender
Dough sheet making
The production method comprises the following steps of taking 100 parts of wheat flour as reference powder, 25 parts of starch, 10 parts of wheat gluten, 10 parts of ultramicro seaweed powder, water blending materials (3 parts of edible salt, 0.2 part of gluten fortifier, 0.3 part of phosphate ((sodium tripolyphosphate: sodium hexametaphosphate: 1:1: 1)), 0.02 part of tocopherol, 0.1 part of D-sodium erythorbate, 0.03 part of ascorbyl palmitate, 0.05 part of citric acid), 40 parts of water, kneading, curing, and rolling into green dough sheets with the width of 6mm by a first compression roller of a feeding hopper.
The production method comprises the following steps of taking 100 parts of wheat flour as reference powder, 25 parts of starch, 10 parts of wheat gluten, 10 parts of ultramicro pumpkin powder, water-blended materials (3 parts of edible salt, 0.2 part of gluten fortifier, 0.3 part of phosphate ((sodium tripolyphosphate: sodium hexametaphosphate: 1:1: 1)), 0.02 part of tocopherol, 0.1 part of D-sodium erythorbate, 0.03 part of ascorbyl palmitate, 0.05 part of citric acid), and 40 parts of water, kneading, curing, and rolling into yellow dough sheets with the width of 6mm through a first compression roller of a feeding hopper.
The green dough sheet with the thickness of 6mm is placed on a yellow dough sheet with the thickness of 6mm, the green dough sheet enters a composite calender with the roller spacing of 8mm, and then continuous calendering is carried out for 8 times, wherein the roller spacing is 6mm, 5mm, 4mm, 3.0mm, 2.0mm, 1.5mm, 1.3mm, 1.1mm and 5 are sequentially arranged at the position facing the thickness of 1mm, and the width of the noodles is 2.5 mm.
Steaming the prepared raw noodles for 2min in a steamer at 120 ℃, taking out the noodles, cutting the noodles into segments, boiling the noodles in boiling water for 2min30s, taking out the noodles, soaking the noodles in 10 ℃ distilled water for 10s, 0 ℃ ice water for 50s and 0 ℃ 2% emulsifier solution for 20s respectively, weighing the noodles per hole by 200g, and putting the noodles into a mold;
freezing the noodles at-30 deg.C for 3 hr, and freezing in a freeze-drying machine for 24 hr.
Example 2 two-color dough sheet 1 st calender stack
The dough sheet manufacturing is the same as that of the embodiment 1, the green dough sheet with the length of 6mm enters a composite calender 1, and the roller distance is 3 mm; feeding a 6mm yellow dough sheet into a composite calender 2, wherein the distance between rollers is 3 mm; placing a 3mm green dough sheet on a 3mm yellow dough sheet, continuously rolling for 8 times, wherein the roller spacing is 5mm, 4mm, 3.5mm, 2.5mm, 2mm, 1.5mm, 1.3mm, 1.1mm, the final facing thickness is 1mm, and the width of the noodles is 2.5 mm.
Steaming the prepared raw noodles for 2min in a steamer at 120 ℃, taking out the noodles, cutting the noodles into segments, boiling the noodles in boiling water for 2min30s, taking out the noodles, soaking the noodles in 10 ℃ distilled water for 10s, 0 ℃ ice water for 50s and 0 ℃ 2% emulsifier solution for 20s respectively, weighing the noodles per hole by 200g, and putting the noodles into a mold;
freezing the noodles at-30 deg.C for 3 hr, and freezing in a freeze-drying machine for 24 hr.
Example 3 two-color dough sheet No. 5 calendering overlap
Feeding a green dough sheet with the thickness of 6mm into a composite calender 1, wherein the distance between rollers is 3 mm; feeding a 6mm yellow dough sheet into a composite calender 2, wherein the distance between rollers is 3 mm; the green dough sheet and the yellow dough sheet of 3mm are continuously rolled for 4 times respectively, the roller spacing is 5mm, 4mm, 3.5mm and 2.5mm in sequence, then the green dough sheet of 2.5mm is placed on the yellow dough sheet of 2.5mm, then the continuous rolling for 5 th, 6 th, 7 th and 8 th times is carried out, the roller spacing is 2mm in sequence, 1.5mm, 1.3mm and 1.1mm are finally faced to the thickness to be 1mm, and the width of the noodles is 2.5 mm.
Steaming the prepared raw noodles for 2min in a steamer at 120 ℃, taking out the noodles, cutting the noodles into segments, boiling the noodles in boiling water for 2min30s, taking out the noodles, soaking the noodles in 10 ℃ distilled water for 10s, 0 ℃ ice water for 50s and 0 ℃ 2% emulsifier solution for 20s respectively, weighing the noodles per hole by 200g, and putting the noodles into a mold;
freezing the noodles at-30 deg.C for 3 hr, and freezing in a freeze-drying machine for 24 hr.
Example 4 two-color dough sheet No. 7 calendering overlap
Feeding a green dough sheet with the thickness of 6mm into a composite calender 1, wherein the distance between rollers is 3 mm; feeding a 6mm yellow dough sheet into a composite calender 2, wherein the distance between rollers is 3 mm; and (3) continuously calendering the green dough sheet and the yellow dough sheet with the roller spacing of 5mm, 4mm, 3.5mm, 2.5mm, 2.0mm and 1.5mm respectively for 6 times, then placing the green dough sheet with the roller spacing of 1.5mm on the yellow dough sheet with the roller spacing of 1.5mm, continuously calendering the dough sheets with the roller spacing of 7 th and 8 th times, wherein the roller spacing is 1.3mm in sequence, the final facing thickness of 1.1mm is 1mm, and the width of the noodles is 2.5 mm.
Steaming the prepared raw noodles for 2min in a steamer at 120 ℃, taking out the noodles, cutting the noodles into segments, boiling the noodles in boiling water for 2min30s, taking out the noodles, soaking the noodles in 10 ℃ distilled water for 10s, 0 ℃ ice water for 50s and 0 ℃ 2% emulsifier solution for 20s respectively, weighing the noodles per hole by 200g, and putting the noodles into a mold;
freezing the noodles at-30 deg.C for 3 hr, and freezing in a freeze-drying machine for 24 hr.
Example 5 two-color dough sheet No. 8 calender stack
Feeding a green dough sheet with the thickness of 6mm into a composite calender 1, wherein the distance between rollers is 3 mm; feeding a 6mm yellow dough sheet into a composite calender 2, wherein the distance between rollers is 3 mm; and (3) continuously calendering the green dough sheet and the yellow dough sheet with the length of 3mm for 7 times respectively, arranging the green dough sheet with the length of 1.3mm on the yellow dough sheet with the length of 1.3mm after the roller spacing is 5mm, 4mm, 3.5mm, 2.5mm, 2.0mm, 1.5mm and 1.3mm in sequence, and continuously calendering the green dough sheet with the length of 8 times after the roller spacing is 1.1mm, wherein the width of the noodle is 2.5mm when the noodle is finally faced with the thickness of 1 mm.
Steaming the prepared raw noodles for 2min in a steamer at 120 ℃, taking out the noodles, cutting the noodles into segments, boiling the noodles in boiling water for 2min30s, taking out the noodles, soaking the noodles in 10 ℃ distilled water for 10s, 0 ℃ ice water for 50s and 0 ℃ 2% emulsifier solution for 20s respectively, weighing the noodles per hole by 200g, and putting the noodles into a mold;
freezing the noodles at-30 deg.C for 3 hr, and freezing in a freeze-drying machine for 24 hr.
Example 6
The eating method comprises the following steps: boiling 600ml purified water, adding 50g of the above prepared cake, soaking flour for 4min, and eating.
The evaluation method comprises the following steps: the noodles were subjected to sensory evaluation by 9 panelists, and the evaluation criteria and results were shown in table 1 and table 2, respectively.
TABLE 1 sensory evaluation criteria
TABLE 2 sensory evaluation results
Table 2 shows the evaluation results of 5 dough sheet compounding and calendering process samples, and the inventors found that different compounding methods and calendering ratios have a large influence on the appearance and the mouthfeel of the dough cake, wherein the double-sided double-color feasibility of the noodles is high in the first calendering process in example 2, the appearance and the color of the noodles are uniform, and the calendering process has the best elasticity on the mouthfeel of the noodles.
Comparative example 1
Taking 100 parts of wheat flour as reference powder, 25 parts of starch, 10 parts of wheat gluten, 10 parts of ultramicro seaweed meal, water-blending materials (3 parts of edible salt and 0.2 part of gluten fortifier) and 40 parts of water, kneading, curing, and rolling into green dough sheets with the width of 6mm by a first compression roller of a feeding hopper.
Taking 100 parts of wheat flour as reference powder, 25 parts of starch, 10 parts of wheat gluten, 10 parts of ultramicro pumpkin powder, water-blending materials (3 parts of edible salt and 0.2 part of gluten fortifier) and 40 parts of water, kneading, curing, and rolling into yellow dough sheets with the width of 6mm by a first compression roller of a feeding hopper.
Feeding a green dough sheet with the thickness of 6mm into a composite calender 1, wherein the distance between rollers is 3 mm; feeding a 6mm yellow dough sheet into a composite calender 2, wherein the distance between rollers is 3 mm; placing a 3mm green dough sheet on a 3mm yellow dough sheet, continuously rolling for 8 times, wherein the roller spacing is 5mm, 4mm, 3.5mm, 2.5mm, 2mm, 1.5mm, 1.3mm, 1.1mm, the final facing thickness is 1mm, and the width of the noodles is 2.5 mm.
Steaming the prepared raw noodles for 2min in a steamer at 120 ℃, taking out the noodles, cutting the noodles into segments, boiling the noodles in boiling water for 2min30s, taking out the noodles, soaking the noodles in 10 ℃ distilled water for 10s, 0 ℃ ice water for 50s and 0 ℃ 2% emulsifier solution for 20s respectively, weighing the noodles per hole by 200g, and putting the noodles into a mold;
freezing the noodles at-30 deg.C for 3 hr, and freezing in a freeze-drying machine for 24 hr after the noodles are completely frozen; and packaging by adopting a normal packaging material.
Comparative example 2
In comparative example 1, the feed was changed to 3 parts by mass of common salt, 0.2 part by mass of a gluten fortifier, 0.1 part by mass of a phosphate ((sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate: 1:1: 1)), tocopherol 0.005, 0.005 part by mass of sodium D-isoascorbate, 0.005 part by mass of tea polyphenol, and 0.01 part by mass of citric acid, and the dough making step and the packaging manner were not changed.
Comparative example 3
In comparative example 1, the feed was changed to 3 parts by mass of common salt, 0.2 part by mass of a gluten fortifier, 0.1 part by mass of a phosphate ((sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate: 1:1: 1)), 0.2 part by mass of tocopherol, 0.35 part by mass of sodium D-isoascorbate, 0.1 part by mass of tea polyphenol, and 0.03 part by mass of citric acid, and the dough making step and the packaging manner were not changed.
Comparative example 4
In comparative example 1, the feed was changed to 3 parts by mass of common salt, 0.2 part by mass of a gluten fortifier, 0.1 part by mass of a phosphate ((sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate: 1:1: 1)), 0.2 part by mass of tocopherol, 0.29 part by mass of sodium D-isoascorbate, 0.2 part by mass of tea polyphenol, and 0.04 part by mass of citric acid, and the dough making step and the packaging manner were not changed.
Comparative example 5
In comparative example 1, the water blending materials of the dough sheets with two colors were changed to 3 parts by mass of common salt, 0.2 part by mass of a gluten fortifier, and 0.3 part by mass of a phosphate ((sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate: 1:1: 1)), and the dough making procedure and the packaging manner were not changed.
Comparative example 6
In comparative example 1, the water blending materials of the dough sheets with two colors are replaced by 3 parts by mass of salt, 0.2 part by mass of gluten fortifier and 0.04 part by mass of tocopherol, and the dough making step and the packaging mode are not changed.
Comparative example 7
In comparative example 1, the water blending materials of the dough sheets with two colors are replaced by 3 parts by mass of salt, 0.2 part by mass of gluten fortifier and 0.05 part by mass of D-sodium erythorbate, and the dough making step and the packaging mode are not changed.
Comparative example 8
In the comparative example 1, the water blending materials of the dough sheets with two colors are replaced by 3 parts by mass of salt, 0.2 part by mass of gluten fortifier and 0.06 part by mass of beta carotene, and the dough making step and the packaging mode are not changed.
Comparative example 9
In comparative example 1, the water blending materials of the dough sheets with two colors are replaced by 3 parts by mass of salt, 0.2 part by mass of gluten fortifier and 0.1 part by mass of tea polyphenol, and the dough making step and the packaging mode are not changed.
Comparative example 10
In comparative example 1, the water blending materials of the dough sheets with two colors are replaced by 3 parts by mass of common salt, 0.2 part by mass of gluten fortifier and 0.02 part by mass of ascorbyl palmitate, and the dough making step and the packaging mode are not changed.
Comparative example 11
In comparative example 1, the water blending materials of the dough sheets with two colors are replaced by 3 parts by mass of salt, 0.2 part by mass of gluten fortifier and 0.05 part by mass of citric acid, and the dough making step and the packaging mode are not changed.
Example 6
In comparative example 1, the water blending materials of the dough sheets with two colors are replaced by 3 parts by mass of salt, 0.2 part by mass of gluten fortifier, 0.3 part by mass of phosphate (sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate: 1:1: 1), 0.04 part by mass of tocopherol, and the dough making steps and the packaging mode are not changed.
Example 7
In comparative example 1, the water blending materials of the dough sheets with two colors are replaced by 3 parts by mass of salt, 0.2 part by mass of gluten fortifier, 0.3 part by mass of phosphate (sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate: 1:1: 1), 0.04 part by mass of tocopherol and 0.05 part by mass of D-sodium erythorbate, and the dough making step and the packaging mode are not changed.
Example 8
In comparative example 1, the water blending materials of the dough sheets with two colors are replaced by 3 parts by mass of salt, 0.2 part by mass of gluten fortifier, 0.3 part by mass of phosphate (sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate: 1:1: 1), 0.04 part by mass of tocopherol, 0.05 part by mass of D-sodium erythorbate and 0.05 part by mass of citric acid, and the dough making step and the packaging mode are not changed.
Example 9
In comparative example 1, the water blending materials of the dough sheets with two colors are replaced by 3 parts by mass of salt, 0.2 part by mass of gluten fortifier, 0.3 part by mass of phosphate (sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate: 1:1: 1), 0.04 part by mass of tocopherol, 0.05 part by mass of D-sodium erythorbate, 0.06 beta carotene and 0.05 part by mass of citric acid, and the dough making steps and the packaging mode are not changed.
Example 10
In comparative example 1, the water blending materials of the dough sheets with two colors are replaced by 3 parts by mass of salt, 0.2 part by mass of gluten fortifier, 0.3 part by mass of phosphate (sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate: 1:1: 1), 0.04 part by mass of tocopherol, 0.05 part by mass of D-sodium erythorbate, 0.02 part by mass of ascorbyl palmitate and 0.05 part by mass of citric acid, and the dough making step and the packaging mode are not changed.
Example 11
In comparative example 1, the water blending materials of the dough sheets with two colors are replaced by 3 parts by mass of salt, 0.2 part by mass of gluten fortifier, 0.3 part by mass of phosphate (sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate: 1:1: 1), 0.04 part by mass of tocopherol, 0.05 part by mass of D-sodium erythorbate, 0.1 part by mass of tea polyphenol and 0.05 part by mass of citric acid, and the dough making step and the packaging mode are not changed.
Example 12
In comparative example 1, the water blending materials of the dough sheets with two colors are replaced by 3 parts by mass of salt, 0.2 part by mass of gluten fortifier, 0.3 part by mass of phosphate (sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate: 1:1: 1), 0.02 part by mass of tocopherol, 0.1 part by mass of D-sodium erythorbate, 0.03 part by mass of ascorbyl palmitate, and 0.05 part by mass of citric acid, and the dough making step and the packaging mode are not changed.
Example 13
In comparative example 1, the water blending materials of the dough sheets with two colors are replaced by 3 parts by mass of salt, 0.2 part by mass of gluten fortifier, 0.3 part by mass of phosphate (sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate: 1:1: 1), 0.02 part by mass of tocopherol, 0.1 part by mass of D-sodium erythorbate and 0.03 part by mass of ascorbyl palmitate, and the dough making step and the packaging mode are not changed.
TABLE 3 FD two-color face-to-face ratio and example Normal temperature shelf life and accelerated shelf life data
The results of the normal-temperature shelf life and the accelerated shelf life show that: examples 10,11,12,13 all provided significantly longer shelf life of FD noodle than comparative examples, with examples 11 and 12 being the most effective and example 12 being preferred if cost is a consideration of the manufacturing process. The tocopherol can absorb free radicals to interrupt the chain transmission link of the automatic oxidation of the grease; the D-sodium erythorbate and the ascorbyl palmitate are used as oxygen scavengers to block grease autoxidation from the source; the citric acid and phosphate compound are complexed with metal ions (synergist) in the grease, so that the metal ions lose the catalytic oxidation effect; the complexed metal ions form macromolecular chelate, so that the catalysis on grease cannot be formed, and the shelf life of the FD surface is prolonged by 9 months due to the synergistic effect of the three antioxidants and the two synergists.
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)
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Application publication date: 20220412 |