A making method for hot blast drying instant noodles

A technology of hot air drying and production methods, which is applied in the fields of baking methods, food preparation, food science, etc., and can solve the problems of deep color of instant noodles, high equipment requirements, and long rehydration time, so as to shorten the rehydration time and not require high equipment , The effect of simple process

Inactive Publication Date: 2009-03-04
张晋红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a hot-air drying method in order to solve the problems of the existing non-fried instant noodles with high requirements for production process equipment, darker color of the prepared instant noodles, poor molding, longer rehydration time, and non-slippery taste after rehydration. How to make instant noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Dry mix 75% of wheat flour, 10% of potato starch, and 15% of tapioca starch to obtain mixed powder; put it into a single-roller or double-roller mixer and dry-mix for 1-2 minutes until uniformly mixed; then add the mixed powder in a weight ratio of: 30% water, 0.1% gluten-strengthening agent-sodium carboxymethyl cellulose, 1% salt, 0.05‰ natural pigment-gardenia yellow pigment, put them into the dough mixer and mix for 15-20 minutes until Mix well, and then put the reconciled wet noodles into the melting equipment for 15 minutes; then pass through the composite roll of the noodle press, press with the calender roll, and cut with a cutter to obtain a dough piece with a thickness of 0.75 mm and a width of 2 mm. Then put the noodles into a steam box with a steam pressure of 0.08MPa to completely gelatinize; after cutting, folding and sorting, put them into a noodle box, send them into a drying oven, and keep them at a temperature of 90°C for 60 minutes. The water content o...

Embodiment 2

[0020] Dry mix 75% of wheat flour, 5% of potato starch and 20% of tapioca starch to obtain mixed powder; put it into a single-roller or double-roller mixer and dry-mix for 1-2 minutes until uniformly mixed; then add to the mixed powder weight ratio: 32% water, 0.2% gluten-strengthening agent-sodium alginate, 2% salt, 0.10‰ natural pigment-curcumin, put them into the dough mixer and mix them for 15-20 minutes until fully mixed, then put The reconciled wet noodles are put into the melting equipment for 16 minutes; then compounded by the composite roller of the noodle press, pressed by the calender roller, and cut by a cutter to obtain a dough sheet with a thickness of 0.7mm and a width of 2.2mm, and then the dough sheet Put it into a steam box with a steam pressure controlled at 0.05MPa for complete gelatinization; then cut, fold and arrange, put it into a noodle box, send it into a drying oven, and keep it at a temperature of 95°C for 50 minutes to make the noodles Moisture con...

Embodiment 3

[0022] Dry mix 85% of wheat flour, 5% of potato starch and 10% of tapioca starch to obtain mixed powder; put it into a single-roller or double-roller mixer and dry-mix for 1-2 minutes until uniformly mixed; then add and mix powder in weight ratio: 30% of water, 0.3% of gluten-enhancing agent-potassium phosphate, 3% of salt, 0.15‰ of natural pigment-gardenia yellow pigment, put them into the dough mixer and mix for 15-20 minutes until fully mixed , and then put the reconciled wet noodles into the melting equipment for 18 minutes; then through the composite roller of the noodle press, the calender roller pressing, and the cutting knife to obtain the dough sheet with a thickness of 0.75mm and a width of 2.4mm, and then Put the noodles into a steam box with a steam pressure of 0.07MPa to completely gelatinize; then cut, fold and arrange, put them in a noodle box, and send them into a drying oven, and keep them at a temperature of 99°C for 40 minutes to make them The water content ...

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PUM

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Abstract

The present invention relates to instant noodles making process, and is especially making process of hot blast dried instant noodles. The making process of hot blast dried instant noodles includes the steps of adding manioc and potato starch in certain proportion into wheat flour, mixing, leavening, pressing sheet, cutting into noodles, drying and cooling. The hot blast dried instant noodles have short rehydrating time, good smooth taste and simple production process.

Description

technical field [0001] The invention relates to a method for making non-fried instant noodles, in particular to a method for making hot-air-dried instant noodles. Background technique [0002] At present, non-fried instant noodles are generally made of cereal flour as the main raw material. The prepared fabric is evenly stirred, battered, and put into a stainless steel belt to form a dough with a required thickness. Then, the steamed dough is removed from the stainless steel belt by steam Take it off, the stainless steel belt enters the water tank, cleans and reciprocates, and the removed dough is dried under steam at 80°C-120°C to become instant dough. However, the non-fried instant noodles obtained by this preparation method have a darker color, poor molding, non-slippery mouthfeel after rehydration, and are not convenient for large-scale production and development. [0003] In addition, there is also a kind of non-fried noodles, which is made of cereal flour as the main ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L1/217A23L1/03A23L1/275A21D8/06A23L5/43A23L29/212
Inventor 张晋红
Owner 张晋红
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