Preparation method of frozen noodles added with food microemulsion

A microemulsion and noodle technology, applied in the field of food processing, can solve problems such as nutritional imbalance, oil, protein, carbohydrate ratio imbalance, and inability to meet dietary needs, etc., to achieve long shelf life, improved color and texture quality, and excellent quality Effect

Inactive Publication Date: 2013-02-13
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the continuous acceleration of the pace of life, instant noodles have gradually played an increasingly important role in people's lives, but with the continuous improvement of people's living standards and nutritional awareness, some shortcomings of fried instant noodles: such as unbalanced nutrition, oil, The ratio of protein and carbohydrates is seriously out of balance, the adverse effects of oil oxidation and rancidity on the human body, and the arteriosclerosis and cardiovascular diseases caused by too much saturated fatty acid in palm oil have attracted more and more attention.
Therefore, the market flooded with fried instant noodles or simple and convenient food obviously cannot meet the increasing dietary needs of consumers.

Method used

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  • Preparation method of frozen noodles added with food microemulsion
  • Preparation method of frozen noodles added with food microemulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] a. Preparation of microemulsion: Take 1g of peanut oil, 8g of compound emulsifier (2.7g of glyceryl monolaurate, 2.7g of sodium stearoyl lactylate, 2.5g of sucrose fatty acid ester), 1g of propylene glycol, put them in a beaker, stir and add water to prepare into a microemulsion;

[0020] b. Weigh 100g of flour, 30g of distilled water, 1g of iodized salt, 0.1g of edible alkaline noodles, and 0.3g of microemulsion, and stir for 12 minutes; pour the reconciled flour into a clean ziplock bag, and let it stand and mature for 20 minutes ; Pour the cured flour wadding into a noodle press and press it into a noodle strip, and carry out continuous rolling three times. The first calendering obtains a noodle strip with a thickness of 2.0mm, and the second calendering obtains a noodle strip with a thickness of 1.6mm. Obtain a noodle strip with a thickness of 1.1mm; then cut the noodle strip into strips on a noodle cutter to obtain noodles with a width of 3.4mm, and pick out the in...

Embodiment 2

[0023] a. Preparation of microemulsion: Take 1g of peanut oil, 10g of compound emulsifier (3.2g of glyceryl monolaurate, 3.2g of sodium stearoyl lactylate, 3g of sucrose fatty acid ester), 1.5g of propylene glycol, put them in a beaker, stir and add water to prepare into a microemulsion;

[0024] b. The difference between this step and step b of Example 1 is that the added amount of the microemulsion is 0.5% of the flour weight (0.5g / 100g flour).

[0025] After the product prepared in this example was frozen and stored at -18°C for one month, the dissolution rate of the finished product after cooking was small, the color of the noodles was milky white, the elasticity was good, the taste was the same as that of fresh noodles, and the sensory quality was obviously better than that without adding microemulsion. Frozen noodles. This method prepares the frozen noodle product (sample) and the ordinary frozen noodle product (blank). figure 2 .

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Abstract

The invention relates to a preparation method of frozen noodles added with food microemulsion. The preparation method is characterized by comprising the following steps of: weighing 100g of flour, 30g of distilled water, 1g of iodized salt, 0.1g of sodium carbonate decahydrate and 0.3g of microemulsion, and stirring for 12min; pouring made dough into a clean self-sealing bag, and standing and curing for 20min; pressing cured dough into flour tapes by a noodle press, and continuously rolling three time to finally obtain flour tapes with the thickness of 1.1mm; afterwards cutting the flour tapes into wide noodles with the width of 3.4mm through a noodle cutting machine, and picking out incomplete noodles; steaming the prepared uncooked noodles for later use in a steamer for 6min, then boiling the noodles in boiling water until white lines in the centers of the noodles just disappear, quickly fishing out the noodles by using a colander, cooling the noodles with distilled water for 30s, draining and putting the cooled noodles into the self-sealing bag, putting the self-sealing bag into a square box and quickly freezing at -40 DEG C for 15min, taking out the square box, and refrigerate the square box in an environment at -18 DEG C for later use.

Description

technical field [0001] The invention relates to a method for producing frozen noodles, in particular to a method for producing frozen noodles by adding food microemulsion, and belongs to the technical field of food processing. Background technique [0002] Noodles are a traditional delicacy in my country with a history of more than two thousand years. It is loved by the people in northern China for its simple production, convenient eating and smooth taste. With the continuous acceleration of the pace of life, instant noodles have gradually played an increasingly important role in people's lives, but with the continuous improvement of people's living standards and nutritional awareness, some shortcomings of fried instant noodles: such as unbalanced nutrition, oil, The proportion of protein and carbohydrates is seriously out of balance, the adverse effects of oil oxidation and rancidity on the human body, and the arteriosclerosis and cardiovascular diseases caused by too much ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/035A23L7/113A23L29/10
Inventor 吕莹果王春陈洁邱寿宽佘梦晨
Owner HENAN UNIVERSITY OF TECHNOLOGY
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