Non-fried flavor instant noodle and industrialization high-efficiency production method

An instant noodle, non-fried technology, applied in dough processing, pre-baked dough processing, baking, etc., can solve problems such as low unit output, long production time, and nutritional deficiency, so as to improve production efficiency and ensure nutrition and taste , the effect of increasing speed

Active Publication Date: 2009-07-29
武汉大汉口食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invented technology solves the problem of nutritional deficiency and poor taste of fried instant noodles, but the patented technology also

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Use 100 parts of wheat flour, 20 parts of demineralized water, 2 parts of edible salt, 0.3 part of edible alkali, 0.6 part of sodium carboxymethyl cellulose, 0.5 part of compound phosphate, 2 parts of active dry yeast and 15 parts of modified starch Stir and mix evenly with a vacuum two-speed dough mixer; loosely mix at high speed for 6 minutes, mix at low speed for 5 minutes, and the mixing temperature is 25-30°C.

[0027] (2) Proof the dough for 15 minutes to form gluten network structure dough;

[0028] (3), the dough after proofing is entered into a compound tablet press for tableting;

[0029] (4), proof again the dough piece of pressing;

[0030] (5), the noodles after proofing are pressed by a continuous tablet press and cut into corrugated noodles;

[0031] (6), after the corrugated noodles are sprayed with water, the noodles are steamed by a continuous noodle steamer, and the noodles are steamed for 80-95 seconds, then washed with 2 parts of lecithin and ...

Embodiment 2

[0037] (1), 100 parts of wheat flour, 15 parts of demineralized water, 1.5 parts of edible salt, 0.3 parts of edible alkali, 0.5 parts of sodium carboxymethyl cellulose, 0.3 parts of compound phosphate, 1 part of active dry yeast, and 5 parts of modified starch with vacuum Stir and mix evenly with a two-speed dough mixer; loosely mix at high speed for 6 minutes, and mix at low speed for 5 minutes. The mixing temperature is 25-30°C. Mix loosely at high speed for 6 minutes and at low speed for 5 minutes at a mixing temperature of 25-30°C.

[0038] (2) Proof the dough for 15 minutes to form gluten network structure dough;

[0039] (3), the dough after proofing is entered into a compound tablet press for tableting;

[0040] (4), proof again the dough piece of pressing;

[0041] (5), the noodles after proofing are pressed by a continuous tablet press and cut into corrugated noodles;

[0042] (6) After the corrugated noodles are sprayed with water, they are steamed by a continuou...

Embodiment 3

[0048]Mix 100 parts of wheat flour, 5 parts of demineralized water, 1 part of edible salt, 0.1 part of edible alkali, 0.2 part of sodium carboxymethyl cellulose, 0.1 part of compound phosphate, 1 part of active dry yeast, and 5 parts of modified starch with vacuum double speed and Stir and mix evenly with a noodle machine; other steps are the same as in Example 1.

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PUM

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Abstract

The invention relates to a method for producing instant noodles, in particularly to non-fried flavor instant noodles and an industrial efficient production method thereof. The method comprises the following steps: using a vacuum dual-speed dough kneading machine to mix the following materials loosely at a high speed for 6 minutes: 100 portions of wheat flour, 5 to 20 portions of softening water, 1 to 2 portions of cooking salt, 0.1 to 0.3 portion of dietary alkali, 0.2 to 0.6 portion of sodium carboxymethyl cellulose, 0.1 to 0.5 portion of composite phosphate, 0.5 to 1.5 portions of lecithin, 1 to 2 portions of active dry yeast, and 5 to 15 portions of modified starch; mixing the materials at a low speed for 5 minutes at a temperature of between 25 and 30 DEG C; stirring and mixing the flour evenly; proofing the flour to form a gluten matrix inside a flour dough; tabletting and cutting the flour dough with the gluten matrix into noodles; curing the noodles and then spraying oil thereon; and then drying and sterilizing the noodles with microwaves, and packaging the noodles together with flavoring bags into the instant noodles. The method not only improves the production efficiency of the product, but also ensures the nutrition and the mouthfeel of the products.

Description

technical field [0001] The invention relates to a production method of instant noodles, in particular to non-fried flavor instant noodles and an industrialized high-efficiency production method. Background technique [0002] Instant noodles have become an international convenience food at present. my country has become the largest producer and consumer of instant noodles in the world. The instant noodle industry has always been one of the most important food processing industries in my country. There are many kinds of instant noodles, most of which are fried instant noodles. After the noodles are deep-fried, they can be eaten after being soaked in boiling water. Fried instant noodles have the advantages of simple manufacturing process and long storage time. However, while frying ensures the convenience of eating, it leads to the loss of many nutrients including vitamins. Therefore, the poor nutrition of instant noodle products has always been criticized by people. Fryin...

Claims

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Application Information

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IPC IPC(8): A23L1/162A21D2/32A21D8/04A23L7/113
Inventor 刘海员江凤林何彩华
Owner 武汉大汉口食品有限公司
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