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Processing method of coarse grain non-fried instant noodle

A non-fried instant noodle and processing method technology, applied in the field of food processing and manufacturing, can solve problems such as poor rehydration degree and taste, loss of nutritional elements, and impact on product quality, achieve firmness enhancement, ensure rehydration, and reduce equipment damage Effect

Inactive Publication Date: 2008-10-22
山东省农业科学院中心实验室
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

In this patented method, there was developed an improved way to produce fine food products with enhanced nutrition values without losing their texture or flavor during processing steps like fried chick bread making. These methods involve multiple stages of milling, stretching, bending, shaping, and drying processes followed by further grinding and temperatures at different levels until they reach desired properties such as crunchiness, hardening resistance, moisture retention capacity, etc., resulting in better quality final products.

Problems solved by technology

The technical problem addressed in this patented text relates to producing instant food products that have added value without compromising their flavor or texture for consumers who want more vegetarian options on these items.

Method used

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  • Processing method of coarse grain non-fried instant noodle

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Effect test

Embodiment 1

[0069] Embodiment 1: a kind of processing method of coarse grain non-fried instant noodles, is that following raw material is formed through noodle adjustment, slaking, composite calendering, two-stage extrusion molding, three-stage high-temperature drying, room temperature cooling:

[0070] Whole wheat flour 15Kg, buckwheat flour 40Kg, oat flour 35Kg, modified starch 10Kg, water 35Kg, salt 1.52Kg, sorbate 0.052Kg, guar gum 0.02Kg, egg liquid 0.72Kg.

[0071] A kind of processing method of coarse grain non-fried instant noodles, concrete steps are as follows:

[0072] (1) Noodle adjustment: add the above-mentioned modified starch, salt, egg liquid, water, sorbic acid ester, guar gum, whole wheat flour, buckwheat flour, and oat flour to the dough mixer and stir for 15-20 minutes to prepare the dough dough.

[0073] (2) Ripening: Put the above-mentioned prepared dough into a low-speed stirring and maturing pan, stir at 30°C to complete the ripening, control the speed at 7 rpm, ...

Embodiment 2

[0079] Embodiment 2: a kind of processing method of coarse grain non-fried instant noodles, is that following raw material is formed through noodle adjustment, slaking, composite calendering, two-stage extrusion molding, three-stage high-temperature drying, room temperature cooling:

[0080] Whole wheat flour 20Kg, buckwheat flour 35Kg, oat flour 40Kg, modified starch 12Kg, water 40Kg, salt 1.55Kg, sorbate 0.055Kg, guar gum 0.02Kg, egg liquid 0.74Kg.

[0081] Concrete operation steps are with embodiment 1.

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Abstract

The invention discloses a processing method of non-fried coarse grain instant noodle, belonging to the technical field of food processing and manufacturing. The method of the invention takes whole wheat flour, buckwheat flour and oat flour as main raw materials and prepares the instant noodle by dough milling, curing, complex rolling, two-stage extrusion forming, three-stage high-temperature drying and cooling at room temperature. By adopting the non-frying technique of two-stage extrusion forming and three-stage high-temperature drying in the production technique, the processing method can effectively keep the nutrient content in coarse grain, and effectively guarantee the water reabsorbing capacity, taste, fineness and smoothness. The non-fried coarse grain instant noodle produced by the method has reasonable and balanced nutrition, exquisite taste, good water reabsorbing capacity and high nutritive value and is easy to be digested and absorbed.

Description

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Claims

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Application Information

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Owner 山东省农业科学院中心实验室
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