Non-fried instant noodles with low oil content and fried flavor and preparation method thereof

A technology for non-fried instant noodles and flavor, applied in the field of food processing, can solve the problems of lack of flavor of fried instant noodles, low oil content, and failure to meet the requirements of consumers, and achieves the effects of good toughness, good taste and increased flavor.

Inactive Publication Date: 2014-04-23
福家欢食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product has low oil content and good stability, and is very similar to fried instant noodles in terms of product appearance and rehydration time, but there is still a certain gap with consumers' requirements in terms of noodle flavor. Compared with fried instant noodles Lack of the unique aroma of fried instant noodles, which cannot meet the requirements of some consumers

Method used

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  • Non-fried instant noodles with low oil content and fried flavor and preparation method thereof
  • Non-fried instant noodles with low oil content and fried flavor and preparation method thereof
  • Non-fried instant noodles with low oil content and fried flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1: The dough is prepared by adding an appropriate amount of edible water, after ripening, calendering, shredding, wave making, steaming, cutting and folding, the cooked noodle pieces are obtained, and the noodle pieces are dried in stages at 100°C to 140°C with circulating hot air until After the water content of the noodle cake is less than or equal to 12% (weight), spray palm oil at 80°C to the noodle block to form a mist and spray evenly on the upper and lower sides of the instant noodle block at the same time, and the amount of oil sprayed is controlled at 13% of the weight of the dry noodle cake. Then microwave 5kW to dry for 20min, add seasoning pack after cooling;

Embodiment 2

[0040] Example 2: The dough is prepared by adding an appropriate amount of edible water. After ripening, calendering, shredding, wave making, steaming, cutting and folding, cooked noodle pieces are obtained, and the noodle pieces are dried in stages at 100°C to 140°C with circulating hot air until After the water content is less than or equal to 12% (weight), spray palm oil at 60°C on the noodles to form a mist and spray evenly on the upper and lower sides of the instant noodles at the same time, and the amount of oil sprayed is controlled at 5% of the weight of the dry noodles, and then microwave Dry at 10kW for 10min, add seasoning pack after cooling;

Embodiment 3

[0041] Example 3: The dough is prepared by adding an appropriate amount of edible water, after ripening, calendering, shredding, wave making, steaming, cutting and folding, the cooked noodle pieces are obtained, and the noodle pieces are dried in stages at 100°C to 140°C with circulating hot air until After the water content is less than or equal to 12% (weight), spray palm oil at 60°C on the noodles to form a mist and spray evenly on the upper and lower sides of the instant noodles at the same time, and the amount of oil sprayed is controlled at 8% of the weight of the dry noodles, and then microwave Dry at 10kW for 8 minutes, add seasoning packs after cooling.

[0042] Table 1: Indicators of finished instant noodles

[0043]

[0044] Table 2: Comparison of taste and flavor evaluation

[0045]

[0046] Preferred embodiment 3 of this method: spray the palm oil of 60 ℃, the amount of sprayed oil is controlled at 8% of dry noodle weight, and microwave 10kW is dried 8min a...

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PUM

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Abstract

The invention relates to non-fried instant noodles with low oil content and fried flavor and a preparation method thereof. The preparation method comprises the steps of kneading a dough prepared from wheat flour, starch, water chestnut flour, raw peanut pulp, a mixed thickener, salt and an edible emulsifier, carrying out the conventional procedures such as boiling, rolling, shredding, cooking, cutting off and folding, subjecting the obtained cooked noodle lump to circulating hot air drying at 100-140 DEG C until the water content is not more than 12%, then uniformly spraying mist-like edible oil on the cooked noodle lump, then carrying out microwave drying and shaping, adding seasoning packets after cooling and packaging the finished product. The preparation method has the advantages that the instant noodles have high nutritive value; the oil content of the pastry is controlled; and the reconstitution property, taste and flavor of the fried instant noodles are maintained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to instant noodles and a preparation method thereof. Background technique [0002] Instant noodles are a kind of convenience food that occurs along with the fast pace of modern life, also known as instant noodles, i.e. pasta, fast food noodles and so on. In 1958 (Showa 33), Nissin Corporation of Japan pioneered the production of instant noodles. Because it has the advantages of specialized processing, high production efficiency, easy to carry, nutritious and hygienic, easy to use, and time-saving, it was quickly accepted by many countries and regions in the world. The production of instant noodles in my country began in 1970. After decades of development, instant noodles have become a household convenience food and the largest convenience food in my country. [0003] According to the drying process of instant noodles, it can be divided into fried instant noodle...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L1/30A23L7/113
Inventor 陈壮华赵振雄章燕生
Owner 福家欢食品股份有限公司
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