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Low-oil-temperature instant noodles subjected to far infrared drying and preparation method thereof

A far-infrared drying and instant noodle technology, which is applied in the field of food processing, can solve the problems that instant noodles are easy to produce clam smell, short storage time, and oil is easy to deteriorate, and achieve the effects of easy control and stability, fast heating speed and cost saving

Inactive Publication Date: 2014-03-19
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

Traditional fried instant noodles are made by frying and drying at high temperature for a long time. The oil is very easy to deteriorate and produce harmful substances to the human body, which are brought into the noodle block, resulting in the clam smell of instant noodles during storage, and the storage time is short. The oil content is also high, and a large amount of consumption is extremely harmful to health

Method used

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  • Low-oil-temperature instant noodles subjected to far infrared drying and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1: After cooking and cutting off the noodle block, put it in a noodle box, and dry it for the first time by far-infrared, with a power of 20 kW and a drying time of 20 minutes, to a moisture content of ≤15%; frying oil is heated to 30°C, According to the weight of the noodle block, the upper and lower sides are evenly sprayed with oil ≤ 15% at the same time; the noodle block is dried and shaped by the second far infrared, with a power of 20 kW and a drying time of 30 minutes.

Embodiment 2

[0038]Example 2: Noodles are cut off by steaming and placed in a frying box, and then dried by far-infrared for the first time, with a power of 20 kW and a drying time of 25 minutes, to a moisture content of ≤13%; the frying oil is heated to 60°C According to the weight of the noodle block, the upper and lower sides are evenly sprayed with oil ≤ 10% at the same time; the noodle block is dried and shaped by the second far infrared, with a power of 20 kW and a drying time of 30 minutes.

Embodiment 3

[0039] Example 3: Noodles are cut off by steaming and placed in a frying box, and dried by far infrared for the first time, with a power of 20 kW and a drying time of 30 minutes, to a moisture content of ≤10%; the frying oil is heated to 90°C According to the weight of the noodle block, the upper and lower sides are evenly sprayed with oil ≤ 5% at the same time; the noodle block is dried and shaped by the second far infrared, with a power of 20 kW and a drying time of 30 minutes.

[0040] Table 1: Indicators of finished instant noodles

[0041] instant noodles fried instant noodles Example 1 Example 2 Example 3 Oil content (%) 18.1 4.6 4.1 3.5 Moisture content (%) 4.2 7.0 6.6 6.5

[0042] Table 2: Storage quality of instant noodles

[0043]

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Abstract

The invention relates to low-oil-temperature instant noodles subjected to far infrared drying 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, boiling, rolling, shredding, cooking, cutting off, uniformly spraying low-temperature frying oil on the upper and lower sides of the noodles, carrying out secondary far infrared drying and shaping and obtaining an instant noodle lump after cooling. 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] Among the existing types of instant noodles, fried instant noodles account for the largest proportion. Traditional fried instant noodles adopt the production process of frying in a fryer. The rehydration and taste of the product are more popular among consumers, and the market share It is more than 90%; but the oil content of fried instant noodles is relatively high, and the average oil content per serving is about 15% to 20%. Traditional fried instant noodles are made by frying and drying at high temperature for a long time. The oil is very easy to deteriorate and produce harmful substances to the human body, which are brought into the noodle block, resulting in the clam smell of instant noodles during storage, and the storage time is short. The oil content is also high, and eati...

Claims

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Application Information

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