CN116711835A - Production process of instant coarse cereal hele baked noodles - Google Patents
Production process of instant coarse cereal hele baked noodles Download PDFInfo
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- CN116711835A CN116711835A CN202310568356.4A CN202310568356A CN116711835A CN 116711835 A CN116711835 A CN 116711835A CN 202310568356 A CN202310568356 A CN 202310568356A CN 116711835 A CN116711835 A CN 116711835A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 98
- 235000013339 cereals Nutrition 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 51
- 241000209140 Triticum Species 0.000 claims abstract description 14
- 235000021307 Triticum Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 13
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 11
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 11
- 239000003513 alkali Substances 0.000 claims abstract description 11
- 239000003651 drinking water Substances 0.000 claims abstract description 11
- 235000020188 drinking water Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000008446 instant noodles Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 239000002253 acid Substances 0.000 claims description 30
- 238000004806 packaging method and process Methods 0.000 claims description 27
- 238000001816 cooling Methods 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 22
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 12
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 12
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 11
- 240000008042 Zea mays Species 0.000 claims description 11
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 11
- 238000010025 steaming Methods 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 10
- 235000005822 corn Nutrition 0.000 claims description 10
- 235000021251 pulses Nutrition 0.000 claims description 10
- 238000002834 transmittance Methods 0.000 claims description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 7
- ARIWANIATODDMH-UHFFFAOYSA-N Lauric acid monoglyceride Natural products CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 claims description 7
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 7
- 108010053775 Nisin Proteins 0.000 claims description 7
- 108010039918 Polylysine Proteins 0.000 claims description 7
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- 239000004309 nisin Substances 0.000 claims description 7
- 235000010297 nisin Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000010495 camellia oil Substances 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 235000019774 Rice Bran oil Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 125000005456 glyceride group Chemical group 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 5
- 235000008390 olive oil Nutrition 0.000 claims description 5
- 229910052760 oxygen Inorganic materials 0.000 claims description 5
- 239000001301 oxygen Substances 0.000 claims description 5
- 230000020477 pH reduction Effects 0.000 claims description 5
- 239000008165 rice bran oil Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 230000002618 waking effect Effects 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 235000007650 Aralia spinosa Nutrition 0.000 claims 1
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 235000012550 Pimpinella anisum Nutrition 0.000 claims 1
- 241000949456 Zanthoxylum Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 230000035699 permeability Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 241001391944 Commicarpus scandens Species 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 7
- 235000002566 Capsicum Nutrition 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 4
- 241000722363 Piper Species 0.000 description 4
- 235000016761 Piper aduncum Nutrition 0.000 description 4
- 235000017804 Piper guineense Nutrition 0.000 description 4
- 235000008184 Piper nigrum Nutrition 0.000 description 4
- GHBFNMLVSPCDGN-UHFFFAOYSA-N rac-1-monooctanoylglycerol Chemical compound CCCCCCCC(=O)OCC(O)CO GHBFNMLVSPCDGN-UHFFFAOYSA-N 0.000 description 4
- 229940087068 glyceryl caprylate Drugs 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 240000007054 Avena nuda Species 0.000 description 1
- 235000007317 Avena nuda Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 238000003490 calendering Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
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- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Noodles (AREA)
Abstract
The invention relates to the field of cooked wheaten food, in particular to a production process of instant coarse cereal hele baked noodles. Step one: preparing raw materials according to parts by weight, wherein the raw materials comprise 100 parts of flour, 40 parts of drinking water, 0.5 part of edible salt, 0.5 part of edible alkali, 20 parts of wheat flour and 10 parts of tapioca flour; the instant noodles prepared by the process of the invention do not contain any food additives and pigments, have smooth and pliable mouthfeel, are hard and flexible, are not easy to break after being boiled, and completely retain inherent nutritional ingredients in the whole processing process.
Description
Technical Field
The invention relates to the field of cooked wheaten food, in particular to a production process of instant coarse cereal hele baked noodles.
Background
The life rhythm of people in the current society is fast, and various instant foods are quickly and conveniently touted by people. The instant noodles are common instant foods, and are usually prepared by steaming and frying the cut noodles, so that the shapes of the noodles are fixed, and the noodles can be directly brewed with boiled water when being eaten, and can be eaten after being brewed for a short time after being seasoned by adding seasonings;
the instant noodles in the current market are basically processed by taking wheat flour as a raw material, and have monotonous varieties, single nutrition and poor taste. Compared with wheat flour, the wheat flour has rich nutrition, such as buckwheat, corn and the like, which are ideal raw materials for processing instant noodles, but the coarse cereals do not contain gluten, and sweet potatoes, buckwheat, corn and the like with loose gluten-free structures cannot be pressed and cut into strips by using the traditional calendaring process.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a production process of instant coarse cereal hele baked noodles, which aims to solve the problems in the background art.
The invention relates to a production process of coarse cereal instant hele baked noodles, which comprises the following steps:
step one: preparing raw materials according to parts by weight, wherein the raw materials comprise 100 parts of flour, 40 parts of drinking water, 0.5 part of edible salt, 0.5 part of edible alkali, 20 parts of wheat flour and 10 parts of tapioca flour;
step two: placing flour in a stirrer, starting the stirrer, adding drinking water, edible salt, edible alkali, wheat flour and tapioca flour into the stirrer, and uniformly stirring;
step three: feeding the uniformly stirred corn flour into a coarse cereal extruder to extrude strips, cooling the noodles extruded from the coarse cereal extruder to 30-40 ℃ by adopting a fan, weighing and cutting according to the design weight, and hanging the cut noodles for natural air drying for 12h;
step four: stacking and placing the dried noodles, covering wet cloth on the surface of the noodles, waking for 12-18 hours, putting the proofed noodles into a steam box for the first time, steaming for 5-8 minutes, taking out, putting the noodles into cold water for cooling for the first time, rubbing the noodles open at the same time of cooling, putting the cooled noodles into the steam box for the second time, steaming for 8-10 minutes until the noodles have no hard cores, taking out, putting the noodles into cold water for cooling for the second time, and introducing ozone water with a certain concentration for sterilization for 2-3 minutes at the same time of cooling, and taking out and draining surface moisture;
step five: placing the noodles immersed by the ozone water into an acid liquid pool for acidification, immersing the noodles in the acid liquid pool for 3-5 min, and fishing out the noodles until the surface acidity PH value of the noodles is 4-4.2;
step six: coating an oil film on the surface of the noodles obtained in the step five;
step seven: and D, vacuum packaging the noodles obtained in the step six.
Preferably, the oil film in the step six is edible oil, the edible oil is heated, then added with large materials, ginger, onion sections and pepper, cooled and removed of dregs after the edible oil is fried, and lauric acid monoglyceride, nisin, epsilon-polylysine hydrochloride and monocaprylic acid glyceride are added into the cooled oil for full stirring and dissolution.
Preferably, the edible oil is tea oil, rice bran oil or olive oil.
Preferably, the lauric acid monoglyceride 1.2 parts, nisin 0.25 parts, epsilon-polylysine hydrochloride 0.3 parts and monocaprylic acid glyceride 1 part are calculated in parts by weight.
Preferably, the seventh step is to pack the noodles into food-grade packaging bags with the light transmittance of more than 90%, vacuum-seal and pack the packaging bags, sterilize the packaged packaging bags by pulse flash irradiation with the single pulse energy of 300-500J and the flash irradiation times of 25-35 times, pack the packaging bags into outer packaging bags with the oxygen transmittance of less than or equal to 15cm/s after sterilization, and put deoxidizer.
Preferably, the temperature of the cold water in the fourth step is below 30 ℃.
Preferably, the concentration of the ozone water in the fourth step is 0.03ppm.
Preferably, the acidity PH value of the acid solution tank in the fifth step is 3-3.2, and the acid solution in the acid solution tank is acetic acid or lactic acid.
Preferably, the flour in the first step is corn flour, buckwheat flour, bean flour or hulless oat flour.
Compared with the prior art, the invention has the following technical effects:
the instant noodles prepared by the process of the invention do not contain any food additives and pigments, have smooth and pliable mouthfeel, are hard and flexible, are not easy to break after being boiled, and completely retain inherent nutritional ingredients in the whole processing process.
Detailed Description
Example 1
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments.
The invention relates to a production process of coarse cereal instant hele baked noodles, which comprises the following steps:
step one: preparing raw materials according to parts by weight, wherein the raw materials comprise 100 parts of corn flour, 40 parts of drinking water, 0.5 part of edible salt, 0.5 part of edible alkali, 20 parts of wheat flour and 10 parts of tapioca flour;
step two: placing corn flour into a stirrer, starting the stirrer, adding drinking water, edible salt, edible alkali, wheat flour and tapioca flour into the stirrer, and uniformly stirring;
step three: feeding the uniformly stirred corn flour into a coarse cereal extruder to extrude strips, cooling the noodles extruded from the coarse cereal extruder to 30 ℃ by adopting a fan, weighing and cutting according to the design weight, and hanging the cut noodles for natural air drying for 12 hours;
step four: stacking and placing the dried noodles, covering wet cloth on the surface of the noodles, waking for 12 hours, putting the proofed noodles into a steam box for the first time, steaming for 5 minutes, taking out, putting the first time into cold water with the water temperature below 30 ℃, cooling, rubbing the noodles open at the same time of cooling, putting the cooled noodles into the steam box for the second time, steaming for 8 minutes until the noodles have no hard cores, taking out, putting the second time into cold water with the water temperature below 30 ℃ for cooling, introducing ozone water with the concentration of 0.03ppm for sterilization at the same time of cooling, lasting for 2 minutes, and taking out and draining surface moisture;
step five: placing the noodles immersed by the ozone water into an acid liquid pool for acidification, immersing the noodles in the acid liquid pool for 3min, and fishing out the noodles until the PH value of the surface acidity of the noodles is 4, wherein the PH value of the acidity of the acid liquid pool is 3 in the implementation, and the acid liquid in the acid liquid pool is acetic acid;
step six: wrapping an oil film on the surface of the noodles obtained in the step five, wherein in the implementation, the oil film adopts tea oil, after the tea oil is heated, adding large materials, ginger, onion sections and pepper, cooling after the tea oil is fried, removing residues, and adding 1.2 parts of lauric acid monoglyceride, 0.25 part of nisin, 0.3 part of epsilon-polylysine hydrochloride and 1 part of glyceryl monocaprylate into the cooled tea oil for fully stirring and dissolving;
step seven: and D, vacuum packaging the noodles obtained in the step six, in the embodiment, packaging the noodles in food-grade packaging bags with the light transmittance of more than 90%, vacuumizing, sealing and packaging, performing pulse flash sterilization on the packaged packaging bags, performing single pulse energy of 300J for 25 times, packaging the packaging bags in outer packaging bags with the oxygen transmittance of less than or equal to 15cm/s after sterilization, and adding deoxidizing agents.
Example 2
The invention relates to a production process of coarse cereal instant hele baked noodles, which comprises the following steps:
step one: preparing raw materials according to parts by weight, wherein the raw materials comprise 100 parts of buckwheat flour, 40 parts of drinking water, 0.5 part of edible salt, 0.5 part of edible alkali, 20 parts of wheat flour and 10 parts of tapioca flour;
step two: placing buckwheat flour into a stirrer, starting the stirrer, adding drinking water, edible salt, edible alkali, wheat flour and tapioca flour into the stirrer, and uniformly stirring;
step three: feeding the uniformly stirred corn flour into a coarse cereal extruder to extrude strips, cooling the noodles extruded from the coarse cereal extruder to 40 ℃ by adopting a fan, weighing and cutting according to the design weight, and hanging the cut noodles for natural air drying for 12 hours;
step four: stacking and placing the dried noodles, covering wet cloth on the surface of the noodles, waking for 18 hours, putting the proofed noodles into a steam box for the first time, steaming for 8 minutes, taking out, putting the first time into cold water with the water temperature below 30 ℃, cooling, rubbing the noodles open at the same time of cooling, putting the cooled noodles into the steam box for the second time, steaming for 10 minutes until the noodles have no hard cores, taking out, putting the second time into cold water with the water temperature below 30 ℃ for cooling, introducing ozone water with the concentration of 0.03ppm for sterilization at the same time of cooling, lasting for 3 minutes, and taking out, draining surface moisture;
step five: placing the noodles immersed by the ozone water into an acid liquid pool for acidification, immersing the noodles in the acid liquid pool for 5min, and fishing out the noodles until the surface acidity PH value of the noodles is 4.2; in the implementation, the acidity PH value of the acid liquid pool is 3.2, and the acid liquid in the acid liquid pool is acetic acid;
step six: coating an oil film on the surface of the noodles obtained in the step five; in the implementation, the oil film adopts rice bran oil, after the rice bran oil is heated, the materials including large materials, ginger, onion sections and pepper are added, the materials are cooled and the residues are removed after the materials are exploded, and 1.2 parts of lauric acid monoglyceride, 0.25 part of nisin, 0.3 part of epsilon-polylysine hydrochloride and 1 part of monocaprylic acid glyceride are added into the cooled rice bran oil to be fully stirred and dissolved;
step seven: vacuum packaging the noodles obtained in the step six; in the embodiment, the noodles are packaged in food-grade packaging bags with the light transmittance of more than 90%, the packaging bags are vacuumized and packaged, the packaged packaging bags are sterilized by pulse flash, the single pulse energy is 500J, the flash times are 35 times, and after sterilization, the packaging bags are packaged in outer packaging bags with the oxygen transmittance of less than or equal to 15cm/s, and deoxidizers are added.
Example 3
The invention relates to a production process of coarse cereal instant hele baked noodles, which comprises the following steps:
step one: preparing raw materials according to parts by weight, wherein the raw materials comprise 100 parts of bean flour, 40 parts of drinking water, 0.5 part of edible salt, 0.5 part of edible alkali, 20 parts of wheat flour and 10 parts of tapioca flour;
step two: placing bean flour into a stirrer, starting the stirrer, adding drinking water, edible salt, edible alkali, wheat flour and tapioca flour into the stirrer, and uniformly stirring;
step three: feeding the uniformly stirred corn flour into a coarse cereal extruder to extrude strips, cooling the noodles extruded from the coarse cereal extruder to 35 ℃ by adopting a fan, weighing and cutting according to the design weight, and hanging the cut noodles for natural air drying for 12 hours;
step four: stacking and placing the dried noodles, covering wet cloth on the surface of the noodles, waking for 15 hours, putting the proofed noodles into a steam box for the first time, steaming for 6.5 minutes, taking out, putting the first time into cold water with the water temperature below 30 ℃, cooling, rubbing the noodles while cooling, putting the cooled noodles into the steam box for the second time, steaming for 9 minutes until the noodles have no hard cores, taking out, putting the second time into cold water with the water temperature below 30 ℃ for cooling, and introducing ozone water with the concentration of 0.03ppm for sterilization while cooling for 2.5 minutes, and taking out, draining surface moisture;
step five: placing the noodles immersed by the ozone water into an acid liquid pool for acidification, immersing the noodles in the acid liquid pool for 3-5 min, and fishing out the noodles until the surface acidity PH value of the noodles is 4.1; in the implementation, the acidity PH value of the acid liquid pool is 3.1, and the acid liquid in the acid liquid pool is lactic acid;
step six: coating an oil film on the surface of the noodles obtained in the step five; the oil film is olive oil, the olive oil is heated, then added with large materials, ginger, onion sections and pepper, cooled and removed of residues after being fried, and 1.2 parts of lauric acid monoglyceride, 0.25 part of nisin, 0.3 part of epsilon-polylysine hydrochloride and 1 part of glyceryl monocaprylate are added into the cooled olive oil to be fully stirred and dissolved;
step seven: and D, vacuum packaging the noodles obtained in the step six. In the embodiment, the noodles are packaged in food-grade packaging bags with the light transmittance of more than 90%, the packaging bags are vacuumized and packaged, the packaged packaging bags are sterilized by pulse flash, the single pulse energy is 400J, the flash times are 30 times, and after sterilization, the packaging bags are packaged in outer packaging bags with the oxygen transmittance of less than or equal to 15cm/s, and deoxidizers are added.
Claims (9)
1. The production process of the instant hele branded noodles with coarse cereals is characterized by comprising the following steps:
step one: preparing raw materials according to parts by weight, wherein the raw materials comprise 100 parts of flour, 40 parts of drinking water, 0.5 part of edible salt, 0.5 part of edible alkali, 20 parts of wheat flour and 10 parts of tapioca flour;
step two: placing flour in a stirrer, starting the stirrer, adding drinking water, edible salt, edible alkali, wheat flour and tapioca flour into the stirrer, and uniformly stirring;
step three: feeding the uniformly stirred corn flour into a coarse cereal extruder to extrude strips, cooling the noodles extruded from the coarse cereal extruder to 30-40 ℃ by adopting a fan, weighing and cutting according to the design weight, and hanging the cut noodles for natural air drying for 12h;
step four: stacking and placing the dried noodles, covering wet cloth on the surface of the noodles, waking for 12-18 hours, putting the proofed noodles into a steam box for the first time, steaming for 5-8 minutes, taking out, putting the noodles into cold water for cooling for the first time, rubbing the noodles open at the same time of cooling, putting the cooled noodles into the steam box for the second time, steaming for 8-10 minutes until the noodles have no hard cores, taking out, putting the noodles into cold water for cooling for the second time, and introducing ozone water with a certain concentration for sterilization for 2-3 minutes at the same time of cooling, and taking out and draining surface moisture;
step five: placing the noodles immersed by the ozone water into an acid liquid pool for acidification, immersing the noodles in the acid liquid pool for 3-5 min, and fishing out the noodles until the surface acidity PH value of the noodles is 4-4.2;
step six: coating an oil film on the surface of the noodles obtained in the step five;
step seven: and D, vacuum packaging the noodles obtained in the step six.
2. The process for producing the instant noodles with miscellaneous cereals according to claim 1, wherein the oil film in the sixth step is edible oil, the edible oil is heated, and then added with the aniseed, the ginger, the onion sections and the pricklyash peel, the mixture is cooled and the residues are removed after the fragrant smell is exploded, and lauric acid monoglyceride, nisin, epsilon-polylysine hydrochloride and monocaprylic acid glyceride are added into the cooled oil, and fully stirred and dissolved.
3. The process for producing instant miscellaneous grain buckwheat noodles according to claim 2, wherein the edible oil is tea oil, rice bran oil or olive oil.
4. The process for producing instant miscellaneous grain buckwheat noodles according to claim 2, wherein the lauric acid monoglyceride 1.2 parts, nisin 0.25 parts, epsilon-polylysine hydrochloride 0.3 parts and monocaprylic acid glyceride 1 part are calculated according to parts by weight.
5. The process for producing the instant noodles with miscellaneous cereals according to any one of claims 1 to 4, wherein the seventh step is to pack the noodles into food-grade packaging bags with a light transmittance of more than 90%, vacuum-seal the packaging bags, sterilize the packaged packaging bags by pulse flash irradiation with a single pulse energy of 300 to 500J and a flash irradiation time of 25 to 35 times, pack the packaging bags into outer packaging bags with an oxygen permeability of less than or equal to 15cm/s after the sterilization is completed, and put into deoxidizers.
6. The process for producing instant miscellaneous grain buckwheat noodles according to claim 5, wherein the cold water temperature in the fourth step is below 30 ℃.
7. The process for producing instant miscellaneous grain buckwheat noodles according to claim 7, wherein the concentration of ozone water in the fourth step is 0.03ppm.
8. The process for producing instant miscellaneous grain buckwheat noodles according to claim 7, wherein the pH value of the acid liquid bath in the fifth step is 3-3.2, and the acid liquid in the acid liquid bath is acetic acid or lactic acid.
9. The process for producing instant miscellaneous grain buckwheat noodles according to claim 8, wherein the flour in the first step is corn flour, buckwheat flour, bean flour or oat flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310568356.4A CN116711835A (en) | 2023-05-19 | 2023-05-19 | Production process of instant coarse cereal hele baked noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310568356.4A CN116711835A (en) | 2023-05-19 | 2023-05-19 | Production process of instant coarse cereal hele baked noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116711835A true CN116711835A (en) | 2023-09-08 |
Family
ID=87874285
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310568356.4A Pending CN116711835A (en) | 2023-05-19 | 2023-05-19 | Production process of instant coarse cereal hele baked noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116711835A (en) |
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2023
- 2023-05-19 CN CN202310568356.4A patent/CN116711835A/en active Pending
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