CN116349832A - Hot-dried noodle and processing technology - Google Patents
Hot-dried noodle and processing technology Download PDFInfo
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- CN116349832A CN116349832A CN202310457542.0A CN202310457542A CN116349832A CN 116349832 A CN116349832 A CN 116349832A CN 202310457542 A CN202310457542 A CN 202310457542A CN 116349832 A CN116349832 A CN 116349832A
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- dough
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- noodle
- flour
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 51
- 238000012545 processing Methods 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 94
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000004898 kneading Methods 0.000 claims description 19
- 241000209140 Triticum Species 0.000 claims description 17
- 235000021307 Triticum Nutrition 0.000 claims description 17
- 240000008042 Zea mays Species 0.000 claims description 17
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 17
- 235000005822 corn Nutrition 0.000 claims description 17
- 244000130270 Fagopyrum tataricum Species 0.000 claims description 16
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims description 16
- 235000020939 nutritional additive Nutrition 0.000 claims description 12
- 239000003513 alkali Substances 0.000 claims description 10
- 239000008157 edible vegetable oil Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 235000005911 diet Nutrition 0.000 claims description 3
- 230000000378 dietary effect Effects 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 108010068370 Glutens Proteins 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000021312 gluten Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 8
- 239000000654 additive Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 230000000996 additive effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000021152 breakfast Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
The invention belongs to the field of cooked wheaten food, and discloses a hot dry noodle processing technology which comprises a noodle mixing process, a dough curing process, a sheeting process, a slitting process, a drying process and a cutting process, wherein after the noodle is pressed in the sheeting process, the noodle is cured again, the curing temperature of the dough is 25-30 ℃, the curing time is 3-6min, the curing temperature of the noodle is 30-40 ℃, and the curing time is 20-30min; the dough curing process and the dough curing process adopt a disc curing machine, the rotating speed is 5-6r/min, and the dough curing machine is simple and convenient to manufacture and good in gluten quality.
Description
Technical Field
The invention belongs to the technical field of cooked wheaten food, and particularly relates to hot dry noodle dried noodles and a processing technology thereof.
Background
The hot dry noodles are sold by breakfast restaurants, and are similar to the dried noodles, and can be eaten after being boiled and fished out, but the taste of the hot dry noodles on the market is different from that of the hot dry noodles of breakfast restaurants, and the hot dry noodles are soft and poor in chewiness.
Disclosure of Invention
The invention aims to solve the technical problems and provide a method for producing hot dried noodles with good taste based on noodle production equipment.
The technical scheme of the invention is as follows: the hot dry noodle processing technology comprises a noodle mixing process, a dough curing process, a sheeting process, a slitting process, a drying process and a cutting process, wherein after the noodle is pressed in the sheeting process, the noodle is cured again, the dough curing temperature is 25-30 ℃, the curing time is 3-6min, the noodle curing temperature is 30-40 ℃, and the curing time is 20-30min; the dough curing process and the dough curing process adopt a disc curing machine, and the rotating speed of the disc curing machine is 5-6r/min.
Preferably, the raw materials of the dough kneading process comprise 20 parts of wheat flour, 3-6 parts of tartary buckwheat flour, 2-4 parts of corn flour, 0.5-1 part of edible alkali, 0.5-1 part of edible salt and 0.5-1.5 parts of edible oil.
Preferably, the raw materials of the dough kneading process further comprise 1-2 parts of nutritional additives.
Preferably, the raw materials of the dough kneading process comprise 20 parts of wheat flour, 6 parts of tartary buckwheat flour, 2 parts of corn flour, 0.7 part of edible alkali, 0.7 part of edible salt, 1 part of edible oil and 1.5 parts of nutritional additive.
Preferably, the nutritional additive is milk powder or vegetable protein.
Preferably, the water added in the dough kneading process is warm water, and the addition amount of the water is 1:4-6 of the total mass of the wheat flour, the tartary buckwheat flour and the corn flour.
Preferably, between the curing process and the sheeting process, the dough can be pre-sheeted by a plurality of corrugating rollers and then sheeted for a plurality of times by a combination of a plurality of sheeters to obtain the dough sheet.
Preferably, the tabletting process is carried out by 5-8 tabletting machines.
The invention also provides hot dry noodles which are prepared by adopting the processing technology.
The beneficial effects of the invention are as follows: through twice curing (dough curing and flour belt curing), the taste of the noodles is good, the dough is pre-pressed by the corrugated roller, the gluten of the noodles can be improved, the tartary buckwheat flour can reduce cholesterol, contains abundant zinc, manganese, iron, dietary fiber and other components, and the corn flour also contains a large amount of dietary fiber and has light corn flavor, so that the noodles are good in taste.
Detailed Description
This section will describe specific embodiments of the present invention in detail, but it should not be construed as limiting the scope of the invention.
Example 1
The embodiment provides a hot dry noodle processing technology, which comprises a noodle mixing process, a dough curing process, a sheeting process, a slitting process, a drying process and a cutting process, wherein after noodle is pressed in the sheeting process, the noodle is cured again, the dough curing temperature is 25 ℃, the curing time is 3min, the noodle curing temperature is 30 ℃, and the curing time is 20min; the dough curing process and the dough curing process adopt a disc curing machine, and the rotating speed of the disc curing machine is 5r/min; the raw materials of the dough kneading process comprise 20 parts of wheat flour, 3 parts of tartary buckwheat flour, 2 parts of corn flour, 0.5 part of edible alkali, 0.5 part of edible salt and 0.5 part of edible oil; the raw materials of the dough kneading process also comprise 1 part of nutrition additive; the nutritional additive is milk powder or vegetable protein; the water added in the dough mixing process is warm water, and the addition amount of the water is 1:4 of the total mass of the wheat flour, the tartary buckwheat flour and the corn flour; between the curing process and the sheeting process, dough can be pre-sheeted by a plurality of corrugated rollers and then sheeted for a plurality of times by a plurality of sheeters in a combined mode to obtain dough sheets; the tabletting process is carried out by 5 tablet presses.
Example 2
The embodiment provides a hot dry noodle processing technology, which comprises a noodle mixing process, a dough curing process, a sheeting process, a slitting process, a drying process and a cutting process, wherein after noodle is pressed in the sheeting process, the noodle is cured again, the dough curing temperature is 30 ℃, the curing time is 6min, the noodle curing temperature is 40 ℃, and the curing time is 30min; the dough curing process and the dough curing process adopt a disc curing machine, and the rotating speed of the disc curing machine is 6r/min; the raw materials of the dough kneading process comprise 20 parts of wheat flour, 6 parts of tartary buckwheat flour, 4 parts of corn flour, 1 part of edible alkali, 1 part of edible salt and 1.5 parts of edible oil; the raw materials of the dough kneading process also comprise 2 parts of nutrition additives; the nutritional additive is milk powder or vegetable protein; the water added in the dough mixing process is warm water, and the addition amount of the water is 1:6 of the total mass of the wheat flour, the tartary buckwheat flour and the corn flour; between the curing process and the sheeting process, dough can be pre-sheeted by a plurality of corrugated rollers and then sheeted for a plurality of times by a plurality of sheeters in a combined mode to obtain dough sheets; the tabletting process is carried out by 8 tablet presses.
Example 3
The following changes were made on the basis of example 1, and the raw materials of the dough kneading step include 20 parts of wheat flour, 6 parts of tartary buckwheat flour, 2 parts of corn flour, 0.7 part of dietary alkali, 0.7 part of edible salt, 1 part of edible oil and 1.5 parts of nutritional additives.
Comparative example 1
The comparative example provides a hot dry noodle, which comprises a noodle mixing process, a dough curing process, a sheeting process, a slitting process, a drying process and a cutting process, wherein the dough curing temperature is 25 ℃, and the curing time is 3min; the dough curing process adopts a disc curing machine, and the rotating speed of the disc curing machine is 5r/min; the raw materials of the dough kneading process comprise 20 parts of wheat flour, 3 parts of tartary buckwheat flour, 2 parts of corn flour, 0.5 part of edible alkali, 0.5 part of edible salt and 0.5 part of edible oil; the raw materials of the dough kneading process also comprise 1 part of nutrition additive; the nutritional additive is milk powder or vegetable protein; the water added in the dough mixing process is warm water, and the addition amount of the water is 1:4 of the total mass of the wheat flour, the tartary buckwheat flour and the corn flour; between the curing process and the sheeting process, dough can be pre-sheeted by a plurality of corrugated rollers and then sheeted for a plurality of times by a plurality of sheeters in a combined mode to obtain dough sheets; the tabletting process is carried out by 5 tablet presses.
Comparative example 2
The comparative example provides a hot dry noodle, which comprises a noodle mixing process, a dough curing process, a sheeting process, a slitting process, a drying process and a cutting process, wherein the dough curing temperature is 25 ℃, and the curing time is 3min; the dough curing process adopts a disc curing machine, and the rotating speed of the disc curing machine is 5r/min; the raw materials of the dough kneading process comprise 25 parts of wheat flour, 0.5 part of edible alkali, 0.5 part of edible salt and 0.5 part of edible oil; the raw materials of the dough kneading process also comprise 1 part of nutrition additive; the nutritional additive is milk powder or vegetable protein; the water added in the dough mixing process is warm water, and the addition amount of the water is 1:4 of the total mass of the wheat flour, the tartary buckwheat flour and the corn flour; between the curing process and the sheeting process, dough can be pre-sheeted by a plurality of corrugated rollers and then sheeted for a plurality of times by a plurality of sheeters in a combined mode to obtain dough sheets; the tabletting process is carried out by 5 tablet presses.
Comparative example 3
The comparative example provides a hot dry noodle, which comprises a noodle mixing process, a dough curing process, a sheeting process, a slitting process, a drying process and a cutting process, wherein the dough curing temperature is 25 ℃, and the curing time is 3min; the dough curing process adopts a disc curing machine, and the rotating speed of the disc curing machine is 5r/min; the raw materials of the dough kneading process comprise 25 parts of wheat flour, 0.5 part of edible alkali, 0.5 part of edible salt and 0.5 part of edible oil; the raw materials of the dough kneading process also comprise 1 part of nutrition additive; the nutritional additive is milk powder or vegetable protein; the water added in the dough mixing process is warm water, and the addition amount of the water is 1:4 of the total mass of the wheat flour, the tartary buckwheat flour and the corn flour; after the curing process, the dough is directly subjected to multiple tabletting in a mode of combining a plurality of tabletting machines to obtain a dough sheet; the tabletting process is carried out by 5 tablet presses.
Sensory evaluation
After the 6 hot dry noodles of each of example 1 to example 3 and comparative example 1 to comparative example 3 were thoroughly soaked, 20 adults were selected as the evaluation persons, and sesame paste, diced radish, sour green beans, green onion and vinegar were added by the test persons themselves and scored by the adults (fully divided into 10 points, average score was taken), and the evaluation results are shown in table 1.
Table 1 sensory evaluation results of three control examples and three examples
As can be seen from Table 1, the hot dry noodles of examples 1, 2 and 3 have higher scoring results, while the noodles of examples 1 to 3 are made more pliable by secondary ripening and additional corrugation rollers for pre-pressing, wherein the noodles of examples 1 to 3 have crude protein content of 5g/100g, alkalinity of < 0.2%, tensile strength of > 22g, hardness of 1050-1100 and chewiness of 75-80.
While the present invention has been described in detail with reference to the above embodiments, it will be apparent to those skilled in the art from this disclosure that various changes or modifications can be made therein without departing from the spirit and scope of the invention as defined in the following claims.
Claims (9)
1. The hot dry noodle processing technology comprises a noodle mixing process, a dough curing process, a sheeting process, a slitting process, a drying process and a cutting process, and is characterized in that after the flour noodle is pressed in the sheeting process, the flour noodle is cured again, the dough curing temperature is 25-30 ℃, the curing time is 3-6min, the flour noodle curing temperature is 30-40 ℃, and the curing time is 20-30min; the dough curing process and the dough curing process adopt a disc curing machine, and the rotating speed of the disc curing machine is 5-6r/min.
2. The process according to claim 1, wherein the dough kneading step comprises 20 parts of wheat flour, 3-6 parts of tartary buckwheat flour, 2-4 parts of corn flour, 0.5-1 part of dietary alkali, 0.5-1 part of edible salt and 0.5-1.5 parts of edible oil.
3. A process according to claim 2, wherein the ingredients of the dough kneading step further comprise 1-2 parts of a nutritional additive.
4. A process according to claim 3, wherein the dough kneading step comprises 20 parts of wheat flour, 6 parts of tartary buckwheat flour, 2 parts of corn flour, 0.7 part of dietary alkali, 0.7 part of edible salt, 1 part of edible oil and 1.5 parts of nutritional additive.
5. The process according to claim 4, wherein the nutritional additive is milk powder or vegetable protein.
6. A process according to any one of claims 1 to 5, wherein the water added in the dough kneading step is warm water and the amount of water added is 1:4-6 of the total mass of wheat flour, tartary buckwheat flour and corn flour.
7. A process according to any one of claims 1 to 5, wherein dough is sheeted between the cooking step and the sheeting step by a plurality of corrugating rollers and then a plurality of sheetings by a combination of a plurality of sheeters.
8. A process according to any one of claims 1 to 5, wherein the tabletting step is carried out by means of 5 to 8 tabletting machines.
9. A hot-dry noodle, characterized in that it is produced by the process according to any one of claims 1-8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310457542.0A CN116349832A (en) | 2023-04-26 | 2023-04-26 | Hot-dried noodle and processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310457542.0A CN116349832A (en) | 2023-04-26 | 2023-04-26 | Hot-dried noodle and processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116349832A true CN116349832A (en) | 2023-06-30 |
Family
ID=86908993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310457542.0A Pending CN116349832A (en) | 2023-04-26 | 2023-04-26 | Hot-dried noodle and processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116349832A (en) |
-
2023
- 2023-04-26 CN CN202310457542.0A patent/CN116349832A/en active Pending
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