CN1252235A

CN1252235A - Fast drying method for instant noodle

Info

Publication number: CN1252235A
Application number: CN98112692A
Authority: CN
Inventors: 陈平
Original assignee: Individual
Current assignee: Individual
Priority date: 1998-10-22
Filing date: 1998-10-22
Publication date: 2000-05-10
Anticipated expiration: 2018-10-22
Also published as: CN1112118C

Abstract

The present invention relates to a production process of straight instant vermicelli. After the material is cooked and formed, the instant vermicelli is fast dried and loosened. The present invention creates conditions for the continuous mechanical production of instant vermicelli. The product may be well recombined with water and may be eaten after being soaked with boiled water at the temperature as low as 70 deg.c.

Description

Fast drying method for instant noodle

What the present invention relates to is the processing method that a kind of vertical bar type makes things convenient for powder.

Making things convenient for powder to be meant with rice or potato class (sweet potato, potato, cassava) starch is that Gong the boiling water that primary raw material is processed into steeps the bean vermicelli of eating, and be in the latter different with instant noodles is to be primary raw material with the wheat flour.

Make things convenient for powder that the branch of vertical bar type and ripple type is arranged by its external form; The instant rice powder is by being that abrasive dust or defibrination have dry method and wet method not again in its production technology.The conventional process flow of vertical bar type convenient rice flour noodles is: rice soaks, and------pulverizing, sieve,---the steam spice------aging------aging once more---cut, measure, pack in boiling to squeeze the silk moulding by pine silk---drying---to wash rice, profit rice.In traditional handicraft, after powder slaking, the extrusion modling, not dry immediately, but through cooling, retrogradation fully, after allowing bean vermicelli cure hard, promptly wear out (claiming βization again) handle, loose again silk (bean vermicelli that is about to be sticked together separates, prevents drafting), drying.Adopt the boiling front and back of digesting technoloy to need to carry out twice-aged.Burin-in process be generally leave standstill aging, promptly hang or airing 6-12 hour, in the big production of modernization, for the continuity of producing, the continuous ageing of adopting the timeliness mechanical treatment is also arranged, promptly allow bean vermicelli in the slow transmission that reaches a few hours, fully cool off, stare, allow bean vermicelli finish by the conversion of plastic to the elasticity firming body.Aging principle is fast cooling, slow dehydration, must guard against blowing.Without burin-in process, when steaming powder, pine silk easily broken, muddy soup is serious during boiling water bubble food, and easily broken, promptly there is not biceps.But the result of burin-in process makes starch retrogradation, requires during the bubble food with the higher boiling water of temperature, normally wants the boiling water more than 90 ℃ to steep 5 minutes, can be softening fully, reach edible degree.And pass through the powder that makes things convenient for of burin-in process, along with the resting period prolongs, its curing degree (being the α degree) can obviously descend, rehydration is also poor more, as the powder that makes things convenient for of sweet potato, farina system, deposit two months after, its α degree can drop to 46%, this powder that makes things convenient for, many food meeting abdominal distension by 88%.And in the instant noodles production, after lining slaking, moulding,, adopt fried or heated-air drying immediately without aging, moisture content in the lining is reduced to below 15%, stoped bringing back to life of starch, make its stop, be stabilized in the αization state, thereby rehydration is good, even if 75 ℃ to 70 ℃ boiling water also can steep food.Difference just because of rehydration, just because of the starch in the instant noodles is alphalysed starch and to make things convenient for starch in the powder that quite a few is arranged be βization starch, caused the huge contrast of two kinds of convenience foods on market, its present situation is that instant noodles are outshined othersOne branch of the tree is particularly thriving, rule all the land two more than ten years in China, and make things convenient for powder not form corresponding industry all the time.

Adopt the sort of rapid draing of instant noodles when producing as the fruit instant powder, without the technology of burin-in process, the bean vermicelli of then producing, serious muddy soup, sticky, disconnected bar when boiling water bubble food.

The object of the present invention is to provide a kind of quick-drying processing method, it must not leave standstill coldization for a long time, and bean vermicelli non muddy soup, unbroken noodles.Inventor back after deliberation finds, as long as rapid draing makes things convenient for the powder product through depositing after a while, after 15 days without burin-in process, its muddy soup, sticky, disconnected bar phenomenon just can greatly alleviate: if be aided with suitable food additives, this phenomenon can also complete obiteration.As add the big thickener xanthans of a certain amount of viscosity, just can suppress muddy soup, disconnected bar; Add a certain amount of edible oil, just help the sticky of Song Si and boiling water when food bubble, also can suppress age of starch, this is because grease one class medium has the effect that stops amylose molecule βization in the starch.

The present invention is achieved like this: at first with raw material (rice) immersion, crushing screening, when closing the face spice, add powder and weigh 0.5% xanthans and edible oil, and supply moisture content, reach 40% to the powder water content, after powder slaking, moulding, needless to say fully cooling of bean vermicelli, retrogradation, cure hard, with wind-force bean vermicelli is dispelled, prevent adhesion, until drying up, or blow to the mutual adhesion of bean vermicelli, then adopt other method drying, as dry, dry, dry, cut according to a conventional method again, measure, pack.Product need be deposited 3-10 days, can come into the market as commodity.Essence of the present invention is the burin-in process of simplifying in the process, it was postponed to the finished product stage go to carry out lentamente.

The invention has the advantages that: (1) is simplified burin-in process, saves equipment investment, is shortened the production cycle; (2) replace with wind-force pine silk and need expend a large amount of artificial craft or half machinery is rubbed powder pine silk with the hands, not only health but also efficient realized the serialization of producing; (3) quick-drying result causes the starch in the bean vermicelli to rest on the αization state more, thereby the rehydration of product is good, and 70 ℃ boiling water steeps 9 minutes also edibles, has solved to make things convenient for the edible inconvenient difficult problem of powder.

Embodiment: get 100 kilograms of early rices, pulverized after being soaked in water 4 hours, and sieve through 60 mesh sieves.Press powder and weigh 0.5% and add xanthans and edible oil (before the edible oil adding should first emulsification), and supply moisture content to powder water content and reach 40%, stir fast with mixer; Be squeezed into bean vermicelli with self-cooking type vermicelli machine.Bean vermicelli promptly dispels bean vermicelli with electric fan in dropping process, stop adhesion; When reaching 1.5 meters long, after cutting off bean vermicelli, machine hangs transmission with cutting off automatically, hanging.Hang several electric fans are housed on the conveyer, ceaselessly blow powder, be aided with manual sorting, reach the purpose of rapid draing and pine silk.When treating that bean vermicelli has blown to mutual adhesion, move to fesloon drying in the electric hot air drier, 40 ℃ of temperature controls, about 1 hour, treat that the bean vermicelli water content is reduced to below 14% after, again the row cut, measure, pack.Products storage one week back outbound.

Claims

1, a kind of fast drying method for instant noodle, comprise raw material soaking, pulverize, sieve, close face, the powder slaking, squeeze technologies such as a silk moulding, drying, after it is characterized in that powder slaking, extrusion modling, with wind-force rapid draing and pine silk, and without the burin-in process of abundant cooling, retrogradation.

2, according to claim 1 described processing method, it is characterized in that when closing the face spice, add powder and weigh 0.5% xanthans and edible oil, and supply moisture content to powder water content and reach 40%.

3, according to claim 1 described processing method, it is characterized in that making things convenient for the outward appearance of powder is the vertical bar type, comprise bowl dress or when box-packed, the vertical bar type that circumnutates.

4, according to claim 1 described processing method, it is characterized in that making things convenient for the raw material of powder, be based on rice or potato class (comprising sweet potato, potato, cassava) starch.