Method for processing traditionally-flavored instant noodle cake suitable for storage

A processing method and technology of instant noodles, applied in the fields of application, food preparation, food science, etc., to achieve the effect of realizing industrialization and modernization, enhancing market competitiveness, and scientific technical means

Inactive Publication Date: 2011-04-27
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no standardized definition of the amount of special raw materials and seasonings (scallion, ginger, black sesame, salt, sweet baking powder) added in the noodle nest processing pro...

Method used

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  • Method for processing traditionally-flavored instant noodle cake suitable for storage
  • Method for processing traditionally-flavored instant noodle cake suitable for storage
  • Method for processing traditionally-flavored instant noodle cake suitable for storage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Example 1 Preparation Example

[0050] A method for processing traditional-flavored instant noodle nests, the steps of which include sequentially using the raw materials of the following formulas according to the first stage and the second stage, and the formula of the semi-finished raw materials in the first stage is calculated in parts by weight:

[0051] Indica rice: 88 parts, soybeans: 12 parts, ginger: 2.8 parts, salt: 2 parts, dehydrated shallots: 1.5 parts, black sesame: 2.8 parts, sweet baking powder (product of Zhengzhou Xingye Food Co., Ltd.) 0.6 parts.

[0052]According to the weight percentage of the total amount of soybeans and rice: Xanthan gum: 0.1-0.15; Calcium propionate: 0.1-0.2; Sodium diacetate: 0.1-0.2; Potassium sorbate: 0.2-0.5; Dibutyl hydroxytoluene: 0.01 -0.05; Vitamin E: 0.01-0.05, and

[0053] The formula of the second stage, calculated by weight percentage of the total amount of soybeans and indica rice: vitamin C: 0.01 or tea polyphenols 0...

Embodiment 2  ( test Embodiment 1

[0061] Embodiment 2 (test embodiment 1-anti-aging agent kind and amount test)

[0062] Add anti-aging agent to dough paste to make semi-finished dough. Store it at 4°C, re-fry regularly for sensory evaluation and texture determination, and determine the appropriate type and amount of anti-aging agent.

[0063] The present invention selects xanthan gum, guar gum and carboxymethyl cellulose (CMC) three kinds of edible gums as anti-aging agent, chooses successively different concentrations to add in the dimple and with the blank dimple ( figure 1 ) to compare, select the appropriate anti-aging agent by sensory testing (Table 2) and texture analysis. Analysis results see Figure 2-7 .

[0064] Through the single factor test of three kinds of edible gums, it can be found that xanthan gum, guar gum, and CMC can effectively delay the aging of the dough, and greatly improve the sensory quality of the dough. Xanthan gum has no effect on the foamability of the dough, but guar gum an...

Embodiment 3  ( test Embodiment 2

[0067] Embodiment 3 (test embodiment 2--corrosion agent and addition test)

[0068] Calcium propionate, sodium diacetate, and potassium sorbate were selected respectively, and the appropriate amount was selected and added to the dough according to the national standard, and then the microbiological test was carried out to determine the compound formula with the best antiseptic effect.

[0069] After the semi-finished noodle nests are made, put the noodle nests, packaging bags, and packaging machine in a sterile operating table and irradiate them with ultraviolet light for 30 minutes to kill the microorganisms in them, and then pack them. The packaged noodle nests are stored at 30°C to promote the growth of microorganisms, and the microorganisms in the noodle nests are regularly detected.

[0070] (1) Blank test

[0071] No preservatives were added to the noodle nests, and the total number of colonies, mold and yeast numbers, and coliforms were regularly tested. The test resul...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a method for preparing a traditionally-flavored instant noodle cake suitable for storage. The method is characterized by changing the conventional one-step method for preparing noodle cakes into two steps and comprises the following steps of: first, preparing noodle cake slurry according to an optimized formula ratio, and shaping by frying so as to obtain a noodle cake half-finished product; and second, spraying an appropriate amount of antioxidant such as vitamin C or solution of tea polyphenol and the like on the surface of the noodle cake half-finished product which is shaped by frying so as to improve the oxidation resistance of the fried noodle cake half-finished product, and charging nitrogen and vacuumizing the processed noodle cake half-finished product. The instant noodle cake prepared by the method has a golden color, is savory and crispy and has typical spring onion-ginger flavor and sesame flavor after being fried for the second time or heated by microwaves. The product is convenient to take, has a shelf life of 90 days when stored at the normal temperature, and is suitable for large-scale production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method for traditional flavor instant noodle nests suitable for storage. Background technique [0002] Based on the long history and cultural heritage of China, Chinese characteristic flavor food is famous all over the world. Regardless of its rationality, richness, and scientificity, it has greatly promoted the growth and development of the Chinese nation, displayed Chinese culture and art, and played an important role in the daily life of Chinese people. In recent years, our country's special flavor food is increasingly attracting the attention of food scientists, food engineers, food industry and health organizations all over the world because of its huge potential value. [0003] Mianwo, like hot dry noodles, a famous snack in Wuhan, is an authentic Wuhan-style specialty. According to historical records, mianwo originated in the Guangxu peri...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L7/113
Inventor 李秀娟余晨潘思轶刘艳
Owner HUAZHONG AGRI UNIV
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