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Non-fried noodle and preparing method thereof

A non-fried noodle technology, applied in the field of non-fried noodle preparation, can solve the problems of high energy consumption, poor taste, taste and color

Active Publication Date: 2015-06-24
COFCO NUTRITION & HEALTH RES INST +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a non-fried noodle with good taste, taste and color and low energy consumption in order to overcome the defects of poor mouthfeel, taste and color and high energy consumption of non-fried noodles prepared in the prior art. Method for preparing noodles, and non-fried noodles prepared by the method

Method used

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  • Non-fried noodle and preparing method thereof

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preparation example Construction

[0018] On the one hand, the present invention provides a kind of preparation method of non-fried noodles, this method comprises:

[0019] (1) Prepare cooked noodles;

[0020] (2) Drying the cured noodles with superheated steam to obtain dried noodles; the conditions for the superheated steam drying include: the temperature of the superheated steam is 130-200°C, the relative humidity of the superheated steam is 10-50%, and the superheated steam The content of air in the air is not higher than 25% by volume.

[0021] Preferably, the temperature of the superheated steam is 135-150°C; the relative humidity of the superheated steam is 15-40%, more preferably 15-27% by weight; the content of air in the superheated steam is 12-20% by volume.

[0022] The inventors of the present invention unexpectedly found that using superheated steam with the above temperature, relative humidity and air content to dry cured noodles can effectively overcome the existing hot air drying method under ...

preparation example

[0038] This preparation is used to illustrate the preparation of cooked noodles.

[0039] Prepare cured noodles according to the method for preparing non-fried noodles disclosed in the patent document No. 200910061027. The difference is that the amount of water, the time of curing and the cross-sectional area of ​​the noodle cut surface are controlled to obtain the following cured noodles respectively. Noodle:

[0040] Aged noodle A1: water content 60% by weight, cross-sectional area 2mm 2 ;

[0041] Aged noodles A2: water content 65% by weight, cross-sectional area 3mm 2 ;

[0042] Aged noodles A3: water content 70% by weight, cross-sectional area 4mm 2 .

Embodiment 1

[0044] This example is used to illustrate the superheated steam drying method of the present invention.

[0045] The superheated steam with a temperature of 140°C, a relative humidity of 27%, and an air content of 15% by volume is passed into a closed direct heating dryer to form a superheated steam drying environment. 200g of cured noodles A1 quantitatively cut in the preparation example are placed in a template container, and then placed in a closed direct heating dryer containing the above-mentioned superheated steam for superheated steam drying, and ensure that the superheated steam passes through the cured The flow velocity of the noodles was 7 m / s, and the dried noodles were dried for 15 minutes so that the water content of the dried noodles was 5% by weight, and the dried noodle cake B1 was obtained. The dried noodles can be directly packaged and sold after being cooled. During the drying process, the dried tail gas is sent to the heat exchanger for heat recovery, and ...

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Abstract

The invention discloses a preparing method of non-fried noodle. The preparing method comprises the following steps: (1) preparing cooked noodle; (2) drying the cooked noodle by using over-hot steam so as to obtain dried noodle, wherein the over-hot steam drying conditions are as follows: the temperature of the over-hot steam is 130-200 DEG C, the relative humidity of the over-hot steam is 10-50%, and the content of air in the over-hot steam is not greater than 25% in volume. The invention further provides non-fried noodle prepared by using the preparing method. By adopting the technical scheme, the taste and the flavor of the dried noodle are remarkably improved after the dried noodle is boiled in water, the drying time can be remarkably shortened, and the energy consumption can be reduced; in addition, as the noodle is dried under the condition of steam, the phenomenon of deep firing caused by high temperature can be avoided, and thus the non-fried noodle is relatively good in appearance.

Description

technical field [0001] The invention relates to a method for preparing non-fried noodles and non-fried noodles prepared by the method. Background technique [0002] Instant noodles are currently the second largest industrialized staple food, second only to bread consumption. my country's annual output of instant noodles exceeds 41 billion packs, making it the number one producer and marketer in the world. Instant noodles currently on the market can be divided into fried instant noodles and non-fried instant noodles according to the drying process. Fried instant noodles dry quickly, have a high degree of gelatinization, and are porous inside, so they have good rehydration properties. However, because the product contains a large amount of oil, the storage time is short, and the human body takes in too much oil, which has a negative impact on nutrition and health. In addition, when fried at a high temperature of 135°C, the nutritional content of instant noodle pieces will b...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L7/113
Inventor 郝长春林旭琦吕品孙哲浩黄宇王宇
Owner COFCO NUTRITION & HEALTH RES INST
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