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Dry-steaming method for fine dried noodles and dry-steamed fine dried noodles

A dry steaming technology for dried noodles, which is applied in the dry steaming method of dried noodles and the field of dry steamed noodles, which can solve the problems of general taste, intolerance to storage, and easy to grow insects, etc., and achieve the effects of scientific and reasonable methods, improved shelf life, and improved quality

Active Publication Date: 2012-07-11
KEMEN NOODLE MFG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its taste is average, not resistant to cooking, not resistant to storage, easy to grow insects

Method used

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  • Dry-steaming method for fine dried noodles and dry-steamed fine dried noodles
  • Dry-steaming method for fine dried noodles and dry-steamed fine dried noodles
  • Dry-steaming method for fine dried noodles and dry-steamed fine dried noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Dried noodle production: it includes preparing dried noodle from raw materials through batching, kneading, aging, sheeting, strip cutting and drying.

[0022] The raw material of the dried noodles in the present invention is wheat flour or the compound powder of wheat flour and fruits and vegetables grains, and this embodiment is wheat flour.

[0023] Depend on figure 2 It can be seen that although ordinary dried noodles have undergone the processes of rolling, curing and drying, due to the limitation of the amount of water added to the dough, the arrangement of the gluten network structure is not very uniform, the gaps between the tissues are large and not tight, and the starch granules on the fascia The distribution is also uneven.

[0024] A kind of dry steaming method of dried noodles, it comprises the following steps:

[0025] ⑴Dry steaming: Put the processed vermicelli into the dry steaming device, heat the air in the dry steaming device to 50℃~90℃, and keep it...

Embodiment 2

[0039] The raw material of the dried noodles in the present invention is the compound powder of wheat flour and fruit and vegetable miscellaneous grains, wherein the proportion of wheat flour is 92%, and the proportion of fruit and vegetable miscellaneous grains (sorghum flour is 8%).

[0040] In step (1) of the present invention, the temperature is raised to 70° C. and kept for 24 hours, and the relative humidity is kept at 75%.

[0041] After dry-steaming dried noodles, the moisture content of dried noodles was 12.0%, and the load at the maximum load in the texture index increased by 79.5% compared with the control; the cooking loss rate decreased by 1.1 percentage points compared with the control. The rest are the same as embodiment 1.

Embodiment 3

[0043] The raw material of the dried noodles in the present invention is the compound powder of wheat flour and fruit and vegetable miscellaneous grains, wherein the wheat flour is 95%, the vegetable powder is 2%, and the soybean powder is 3%.

[0044] In step (1) of the present invention, the temperature is raised to 75°C and kept for 6.5 hours, and the relative humidity is kept at 78%.

[0045] After the dry steaming is completed, the dried noodles are cooled to room temperature. The cooling rate in this embodiment is 25°C / hour, and the relative humidity is kept at 75%.

[0046] After dry-steaming dried noodles, the moisture content of dried noodles was 12%, and the load at the maximum load in the texture index increased by 34.9% compared with the control; the cooking loss rate decreased by 0.5 percentage points compared with the control. The rest are the same as embodiment 1.

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Abstract

The invention discloses a dry-steaming method for producing fine dried noodles which have good palatability, storage stability and low risk of storage pests. The invention is characterized in that the method comprises the following steps: dry-steaming, cooling and curing; the water content of the fine dried noodle product is less than or equal to 14.5%; the color and appearance are not changed; the fine dried noodles are straight, and free of sour taste, fragileness and being sticky; the hardness of the fine dried noodles is increased; the maximum load in texture index detection is increased by 10% to 200% as compared with the control group; the wheat gluten network structure is compact; the elasticity and toughness of the fine dried noodles are enhanced; the cooking loss rate is reduced by 0.5 percentage points to 1.5 percentage points as compared with the control group; and the fine dried noodles are good in palatability, boiling resistance and storage stability and have good eatingquality, cooking property and commodity effect. The method is scientific, reasonable, simple, feasible and suitable for industrial application. With the unconventional thinking, the cooked fine driednoodles are subjected to high-temperature dry-steaming treatment, so as to improve the quality of fine dried noodles, particularly improve the hardness and toughness of fine dried noodles, achieve the sterilization and pest control effects, increase the shelf life of fine dried noodle products, and overcome the quality problems that the fine dried noodles are fragile and have bad mouthfeel when directly dried at a high temperature.

Description

technical field [0001] The invention relates to the processing of dried noodles, in particular to the treatment of processed dried noodles, in particular to a dry-steaming method of dried noodles and dry-steamed dried noodles. Background technique [0002] my country is the largest producer and consumer of dried noodles in the world, and dried noodles have been industrialized. At present, the main production process of dried noodles is that the raw materials are batched - kneaded noodles - ripened - pressed into pieces - cut into strips - dried - cut, or wrapped in paper or plastic into finished products. Among them, dry noodle drying is to dehydrate wet noodles to finally reach the water content specified in the product standard. It is the process with the most investment and the strongest technology in the entire production line. It is not only related to product quality, but also important to energy consumption, output and cost. influences. The phenomenon of crisp noodl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A21C14/00A23L7/109
Inventor 陈克明朱伟甘平洋陈立忠
Owner KEMEN NOODLE MFG CO LTD
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