Method for producing non-fried multi-flavor instant hot dry noodle

A production method, technology of hot-drying noodles, applied in application, food preparation, food science, etc., can solve the problems of poor recovery effect of noodles, low unit output, long production time, etc., to improve safety and storage, and improve chewing sex, the effect of low lipid content

Inactive Publication Date: 2012-11-07
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

However, in the production process, non-fried instant noodles have technical difficulties such as difficult rehydration and poor recovery effect of noodles.
On March 6, 2009, Wuhan Guanlida Bishi Food Co., Ltd. applied for an invention patent named as non-fried instant noodles and industrialized high-e

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) With 100 parts by weight of wheat flour, add 15% of demineralized water, 1% of edible salt, 0.1% of edible alkali, 0.6% of modified soybean lecithin, 1% of tricalcium phosphate, and 5% of sodium carboxymethyl cellulose. % Stir evenly with a two-speed dough mixer;

[0021] (2) The evenly mixed dough is proofed in the aging conveyor for 30 minutes; the gluten network structure is formed and then entered into the compound tablet press for tableting;

[0022] (3) Proof the compressed dough for 30 minutes in the dough maturation conveyor; perform 2 proofings in the 2 wake-up tanks for the dough after compound pressing;

[0023] (4) Continuously press the opposite noodles to produce silk; form corrugated noodles;

[0024] (5) Continuous corrugated noodles are non-fried and steamed by a continuous multi-layer steamer. After steaming the noodles for 2 minutes, wash them with water, and then steam them in a single-layer steaming box for 2 minutes;

[0025] (6) The cooked ...

Embodiment 2

[0033] (1) Take 100 parts by weight of wheat flour, add 18% of demineralized water, 1.5% of edible salt, 0.2% of edible alkali, 1% of modified soybean lecithin, 1.5% of tricalcium phosphate, and 10% of sodium carboxymethyl cellulose. Stir evenly with a two-speed dough mixer;

[0034] (2) The evenly mixed dough is proofed in the aging conveyor for 35 minutes; the gluten network structure is formed and then entered into the compound tablet press for tableting;

[0035] (3) Proof the pressed dough for 35 minutes in the dough maturation conveyor; perform 2 times of proofing in the 2 times of dough for the dough after compound compression;

[0036] (4) Continuously press the opposite noodles to produce silk; form corrugated noodles;

[0037] (5) Continuous corrugated noodles are fed into non-fried steamed noodles by continuous multi-layer steamed noodles for steaming. After steaming the noodles for 3 minutes, wash them with water, and then steam them in a single-layer steaming bo...

Embodiment 3

[0046] (1) 100 parts by weight of wheat flour, add 20% of demineralized water, 2% of edible salt, 0.3% of edible alkali, 1.5% of modified soybean lecithin, 2% of tricalcium phosphate, and 15% of sodium carboxymethyl cellulose Stir evenly with a two-speed dough mixer;

[0047] (2) The evenly mixed dough is proofed in the aging conveyor for 50 minutes; the gluten network structure is formed and then entered into the compound tablet press for tableting;

[0048] (3) Proof the compressed dough for 40 minutes in the dough maturation conveyor; perform 2 proofings in the 2 wake-up tanks for the compound pressed dough;

[0049] (4) Continuously press the opposite noodles to produce silk; form corrugated noodles;

[0050] (5) Continuous corrugated noodles are non-fried and steamed by a continuous multi-layer steamer. After steaming the noodles for 2 minutes, wash them with water, and then steam for 3 minutes in a single-layer steaming box;

[0051] (6) The cooked noodles pass throug...

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PUM

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Abstract

The invention relates to a method for producing non-fried multi-flavor instant hot dry noodle. The method comprises the following steps of: kneading dough in double-shaft and double-speed, fermenting wet dough grains, calendering, aging dough pieces, continuously calendering, extruding filaments, steaming the dough in a mode of non-frying full-automatic continuous water washing, automatically distributing the quantity, drying in a mode of non-frying hot air, cooling in air and packaging the noodle. By adopting the non-frying technology, acrylamide caused by high temperature is prevented; because of the non-frying technology, the fat content of the noodle cake is decreased to be less than 3%, i.e. far less than the fat content (10%-20%) of fried instant noodle; owing to the low fat content, the shelf life is prolonged from 6 months of the fried noodle to 12 months, so that the security and the storage property are improved greatly.

Description

technical field [0001] The invention relates to a production method of instant noodles, in particular to a production method of non-fried multi-flavored instant hot dry noodles, which adopts non-frying technology to avoid acrylamide from high temperature; the non-frying technology makes the instant noodle cake The fat content is reduced to less than 3%, which is much lower than the fat content of fried instant noodles (10%-20%); the fat content is low, and the shelf life is extended from 6 months to 12 months after frying, which greatly improves the safety and storage; Background technique [0002] Instant noodles have become an international convenience food at present. On average, 1,300 people in China eat instant noodles every second. 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 China. At present, Chinese instant noodles are ma...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L7/113
Inventor 刘海元江凤林何彩华
Owner 武汉大汉口食品有限公司
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