CN114586937A - Novel non-fried instant noodle preparation method - Google Patents
Novel non-fried instant noodle preparation method Download PDFInfo
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- CN114586937A CN114586937A CN202210273241.8A CN202210273241A CN114586937A CN 114586937 A CN114586937 A CN 114586937A CN 202210273241 A CN202210273241 A CN 202210273241A CN 114586937 A CN114586937 A CN 114586937A
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- noodles
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 34
- 235000012149 noodles Nutrition 0.000 claims abstract description 32
- 230000032683 aging Effects 0.000 claims abstract description 27
- 238000001035 drying Methods 0.000 claims abstract description 17
- 238000010025 steaming Methods 0.000 claims abstract description 11
- 238000004898 kneading Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 4
- 235000021312 gluten Nutrition 0.000 claims description 4
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 claims description 2
- 229920002752 Konjac Polymers 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 239000009627 gardenia yellow Substances 0.000 claims description 2
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000003490 calendering Methods 0.000 abstract description 2
- 239000003995 emulsifying agent Substances 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 7
- 239000002994 raw material Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 238000007405 data analysis Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019614 sour taste Nutrition 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a novel preparation method of non-fried instant noodles, which belongs to the technical field of non-fried instant noodle processing and is characterized by comprising the steps of kneading noodles, calendering, steaming slices, pre-drying, shredding, secondary drying and cooling, wherein a low-temperature aging process is arranged between the steaming step and the pre-drying step; the invention has the beneficial effects that: the non-fried instant noodle process is creatively introduced, so that the disadvantage of the traditional fried instant noodle process on health after being eaten by consumers due to high oil content is avoided; the low-temperature aging process is added, so that the aging of the noodles is accelerated, the adhesion of the noodles in the production process is prevented, the evacuation effect is achieved, and meanwhile, the noodles become straighter.
Description
The technical field is as follows:
the invention belongs to the technical field of non-fried instant noodle processing, and particularly relates to a novel preparation method of non-fried instant noodles.
Background art:
the fried healthy noodles gradually become a new consumption trend, the market share of domestic non-fried products is gradually improved in recent years, the non-fried technology is continuously innovated, and the experience of consumers is gradually enhanced, but the traditional non-fried instant noodles and the prior art have the problems of long rehydration time, poor adhesion and dispersibility of noodles, difficulty in flavor endowment, hard mouthfeel, excessive additives and the like.
The invention content is as follows:
in order to solve the problems and overcome the defects of the prior art, the invention provides a preparation method of non-fried instant noodles, which can effectively solve the problems of long rehydration time, poor adhesion and dispersibility of the noodles, difficult flavor endowment, hard mouthfeel and excessive additives.
The specific technical scheme for solving the technical problems comprises the following steps: a novel preparation method of non-fried instant noodles is characterized by comprising the steps of kneading noodles, rolling, steaming, pre-drying, shredding, secondary drying and cooling.
Further, a low-temperature aging process is arranged between the sheet steaming process and the pre-drying process;
further, the specific process conditions include:
dough kneading step: kneading dough for 15min according to the formula, and aging for 10-15 min;
a rolling process: the final tabletting thickness is controlled to be 0.80-0.85mm after passing through 8 continuous tabletting machines;
a sheet steaming procedure: steaming the dough sheet for 8min in a steam box with the temperature of 100 ℃ and the steam flow of 1.5t/h to ensure that the dough sheet is fully gelatinized;
and (3) a low-temperature aging process: aging in aging equipment at 0-4 deg.C for 2 hr;
a pre-drying process: the temperature is 80 ℃, the wind speed is 3-5m/s, and the drying treatment time is 1 min;
a shredding procedure: shredding the aged and pre-dried dough sheets and then quantitatively putting the dough sheets into a box;
a cooling process: drying at wind speed of 2-3m/s and temperature of 80-85min for 40-50min under environment with humidity of 30-50% to obtain flour block with water content of 8-10%.
Further, the formula comprises the following components in parts by weight: 200 parts of high gluten flour, 80 parts of acetic acid esterified starch, 6 parts of wheat gluten, 6 parts of salt, 0.6 part of konjaku flour, 0.2 part of potassium carbonate, 0.3 part of sodium tripolyphosphate, 0.05 part of gardenia yellow and 100 parts of water
The beneficial effects of the invention are:
the invention creatively introduces a non-fried instant noodle process, avoids the disadvantage of the traditional fried instant noodle process to the health of consumers after eating the instant noodle process due to higher oil content;
the invention creatively introduces a non-fried instant noodle process, adds a low-temperature aging process on the basis of the existing non-fried instant noodle process, accelerates the aging of the noodles, prevents the noodles from being adhered in the production process, plays a role of evacuation, and simultaneously makes the noodles straighter;
the problems that the rehydration time and noodle adhesion problems of the existing non-fried instant noodle process, namely dough kneading, calendaring, sheet steaming, pre-drying, shredding, secondary drying, cooling and packaging, are improved, but a large amount of emulsifier is added into the noodles and sprayed on the surfaces of the noodles, the noodles are slightly sour in taste, have the fishy smell of the emulsifier and the raw material cost is increased are solved.
The specific implementation mode is as follows:
in the description of the invention, specific details are given only to enable a full understanding of the embodiments of the invention, but it should be understood by those skilled in the art that the invention is not limited to these details for the implementation. In other instances, well-known structures and functions have not been described or shown in detail to avoid obscuring the points of the embodiments of the invention. The specific meanings of the above terms in the present invention can be understood in a specific case to those of ordinary skill in the art.
The specific implementation mode of the invention is as follows:
in order to better understand the present invention, the specific embodiments are specifically illustrated, and it is emphasized that the effects of the embodiments are not substantially different from the various embodiments within the scope of the present invention, and the effects described in the present invention and the above problems can be achieved;
in order to more intuitively show the advantages of the product, the novel non-fried instant noodle preparation method is compared with the fried instant noodle preparation method in the prior art I, and the test results are as follows:
table 1: method for preparing non-fried instant noodles and method for preparing fried instant noodles
| Frying procedure | Oil content | |
| The invention | Is free of | Is low in |
| Prior art I | Is provided with | Height of |
According to the data analysis in the table 1, the following results are obtained: the invention creatively introduces a non-fried instant noodle process, avoids the problem that the traditional fried instant noodle process is unfavorable for health after being eaten by consumers due to high oil content;
in order to more intuitively show the process advantages of the preparation method of the non-fried instant noodles, the method for preparing the non-fried instant noodles is compared with the method for preparing the equivalent instant noodles by adopting the equivalent replacement method in the same process,
comparative example 1:
the preparation method is the same as the embodiment, except that: in the preparation process of the comparative example, a low-temperature aging process is not arranged, and the addition amount of the emulsifier in every 200 kilograms of flour in the formula is 400-600 grams according to the conventional proportion;
comparative example 2:
the preparation method is the same as the embodiment except that: in the preparation process of the comparative example, a low-temperature aging process is not arranged, and an emulsifier is not added;
table 2: comparison of preparation methods of non-fried instant noodles by different processes
From the data analysis in table 2, it can be seen that:
comparing the present invention with comparative example 1, it can be seen that: compared with the prior art, the emulsifier is added in a large amount in the comparative example 1, so that the problems of rehydration time and noodle adhesion are improved, but the emulsifier is added in the noodles and sprayed on the surfaces of the noodles, the noodles have slightly sour mouthfeel and fishy smell of the emulsifier, and the raw material cost is increased;
the comparison of the present invention with comparative example 2 shows that: compared with the prior art, a large amount of emulsifier is not added, a low-temperature aging process is not arranged, the problems of rehydration time and noodle adhesion are serious, the rehydration time is long, the noodle adhesion is about 30%, and the taste is poor;
in summary, the following steps:
the invention creatively introduces a non-fried instant noodle process, adds a low-temperature aging process on the basis of the existing non-fried instant noodle process, accelerates the aging of the noodles, prevents the noodles from being adhered in the production process, plays a role of evacuation, and simultaneously makes the noodles straighter;
solves the problems that the existing non-fried instant noodles are added in the noodles in order to improve the process rehydration time and the noodle adhesion problem, and a large amount of emulsifier is sprayed on the surfaces of the noodles, so that the noodles have slightly sour taste and fishy smell of the emulsifier, and the raw material cost is increased.
The working principle of the above phenomenon may be due to:
"aging" is the reverse of "gelatinization," the essence of which is: during gelatinization, the swollen starch molecules that have dissolved are rearranged and combined to form a material that resembles the structure of native starch. The starch aging process is irreversible, the starch cannot be recovered to the state before aging through gelatinization, and the adhesion is reduced when the dough sheet is cut into threads through aging;
combining the above aging principles: on the basis of the existing process, a low-temperature aging process is added, so that the aging of the noodles is accelerated, the adhesion of the noodles in the production process is prevented, the evacuation effect is achieved, and meanwhile, the noodles become straighter.
Claims (4)
1. A preparation method of novel non-fried instant noodles is characterized by comprising the steps of kneading noodles, rolling, steaming, pre-drying, shredding, secondary drying and cooling.
2. The method of claim 1, wherein a low temperature aging step is provided between the steaming step and the pre-drying step.
3. The method of claim 2, wherein the specific process conditions include:
dough kneading step: kneading dough for 15min according to the formula, and aging for 10-15 min;
a rolling process: the final tabletting thickness is controlled to be 0.80-0.85mm after passing through 8 continuous tabletting machines;
a sheet steaming procedure: steaming the dough sheet for 8min in a steam box with the temperature of 100 ℃ and the steam flow of 1.5t/h to ensure that the dough sheet is fully gelatinized;
and (3) a low-temperature aging process: aging in aging equipment at 0-4 deg.C for 2 hr;
a pre-drying process: the temperature is 80 ℃, the wind speed is 3-5m/s, and the drying treatment time is 1 min;
a shredding procedure: shredding the aged and pre-dried dough sheets and then quantitatively putting the dough sheets into a box;
a cooling process: drying at wind speed of 2-3m/s and temperature of 80-85min for 40-50min under environment with humidity of 30-50% to obtain flour block with water content of 8-10%.
4. The preparation method of the novel non-fried instant noodles according to claim 3, characterized in that the formula comprises the following components in parts by mass: 200 parts of high gluten flour, 80 parts of acetic acid esterified starch, 6 parts of wheat gluten, 6 parts of salt, 0.6 part of konjaku flour, 0.2 part of potassium carbonate, 0.3 part of sodium tripolyphosphate, 0.05 part of gardenia yellow and 100 parts of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210273241.8A CN114586937A (en) | 2022-03-18 | 2022-03-18 | Novel non-fried instant noodle preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210273241.8A CN114586937A (en) | 2022-03-18 | 2022-03-18 | Novel non-fried instant noodle preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114586937A true CN114586937A (en) | 2022-06-07 |
Family
ID=81820199
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210273241.8A Pending CN114586937A (en) | 2022-03-18 | 2022-03-18 | Novel non-fried instant noodle preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN114586937A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201878714U (en) * | 2010-11-09 | 2011-06-29 | 广州市健力食品机械有限公司 | Novel production equipment for non-fried instant noodles |
| CN103385421A (en) * | 2013-06-20 | 2013-11-13 | 河南天一食品有限公司 | Non-fried instant noodle and production method thereof |
| CN110250425A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of production method of non-fried instant noodle |
| CN110771793A (en) * | 2019-11-25 | 2020-02-11 | 湖南神宫食品有限公司 | Instant noodles with fresh fish meat paste and preparation method thereof |
| CN111789225A (en) * | 2020-07-30 | 2020-10-20 | 四川东方主食产业技术研究院 | Low-GI non-fried extruded instant noodles and preparation method thereof |
-
2022
- 2022-03-18 CN CN202210273241.8A patent/CN114586937A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201878714U (en) * | 2010-11-09 | 2011-06-29 | 广州市健力食品机械有限公司 | Novel production equipment for non-fried instant noodles |
| CN103385421A (en) * | 2013-06-20 | 2013-11-13 | 河南天一食品有限公司 | Non-fried instant noodle and production method thereof |
| CN110250425A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of production method of non-fried instant noodle |
| CN110771793A (en) * | 2019-11-25 | 2020-02-11 | 湖南神宫食品有限公司 | Instant noodles with fresh fish meat paste and preparation method thereof |
| CN111789225A (en) * | 2020-07-30 | 2020-10-20 | 四川东方主食产业技术研究院 | Low-GI non-fried extruded instant noodles and preparation method thereof |
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Application publication date: 20220607 |
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