Orientation degree controllable extruded quick-cooked noodles and preparation method thereof

A technology of orientation degree and noodles, which is applied in food extrusion, food forming, food drying, etc., can solve problems such as restrictions on popularization and application of dried noodles, high product prices, and soft dried noodles, so as to facilitate product quality fluctuations and control products Quality fluctuation, good shaping effect

Active Publication Date: 2016-11-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Vermicelli is cheap and easy to store. It is the main representative of non-fried noodles, but the convenience and palatability of vermicelli are poor.
First of all, boiling water must be burned and boiled in boiling water for 4-8 minutes before eating, and the whole production time is 10-15 minutes, which cannot meet the needs of fast-paced consumers
Not only that, common problems of dried noodles on the market are soft after cooking, easy to stick, poor chewing feeling, etc., which lead to serious restrictions on the promotion and application of dried noodles
[0004] Non-fried instant noodles are improved on the basis of dried noodles to enhance eating convenience, but the use of hot air drying process to pregelatinize noodles to reduce cooking time also has many problems: equipment investment is 10 times higher tha

Method used

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  • Orientation degree controllable extruded quick-cooked noodles and preparation method thereof
  • Orientation degree controllable extruded quick-cooked noodles and preparation method thereof
  • Orientation degree controllable extruded quick-cooked noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A kind of extruded quick-boiled noodles with controllable degree of orientation, comprising the following steps:

[0054] (1) Ingredients: 100 parts of high-gluten flour, 8.5 parts of high-gluten gluten flour, 0.8 parts of sodium carboxymethyl cellulose, 0.5 parts of xanthan gum, 0.4 parts of gellan gum, 4 parts of artemisia gum, 0.3 parts of edible alkali 1.5 parts of salt, 2 parts of monoglyceride, 15 parts of beef precooked and beaten into 1cm-2cm shreds, all mixed evenly;

[0055] (2) Conditioning: Dissolve 0.06 parts of high-temperature-resistant α-amylase enzyme solution with an enzyme activity of 120KNU / g (KNU is an enzyme activity unit, defined as the enzyme content that hydrolyzes 5.26g of starch per hour) in water and evenly add it to In the ingredients, the moisture content of the total material on a wet basis is finally controlled to be 35%;

[0056] (3) Extrusion molding: Extrude the conditioned material through a screw extruder, set the temperature of the...

Embodiment 2

[0060] A kind of extruded quick-boiled noodles with controllable degree of orientation, comprising the following steps:

[0061] (1) Ingredients: 100 parts of all-purpose flour, 6.5 parts of all-purpose gluten powder, 0.6 parts of sodium carboxymethyl cellulose, 0.7 parts of xanthan gum, 0.3 parts of gellan gum, 4 parts of sodium polyacrylate, and 2 parts of sodium alginate , 0.2 parts of edible alkali, 2.5 parts of table salt, 3 parts of celery and carrot, and mix them into a puree, and mix them all evenly;

[0062] (2) Conditioning: Dissolve 0.02 parts of high-temperature-resistant α-amylase enzyme solution with an enzyme activity of 120KNU / g in water, and then add it to the ingredients evenly through the water delivery hole of the screw extruder through a constant-flow pump, and finally control the total material Moisture content of wet basis is 40%;

[0063] (3) Extrusion molding: Extrude the conditioned material through a screw extruder, set the temperature of the materi...

Embodiment 3

[0066] A kind of extruded quick-boiled noodles with controllable degree of orientation, comprising the following steps:

[0067] (1) Ingredients: 100 parts of low-gluten flour, 2.5 parts of low-gluten gluten flour, 0.3 parts of sodium carboxymethylcellulose, 0.2 parts of xanthan gum, 0.6 parts of gellan gum, 5 parts of tapioca modified starch, and 5 parts of corn modified starch 5 parts, 0.4 parts of edible alkali, 0.5 parts of table salt, 4 parts of monoglyceride, 9 parts of Flammulina velutipes cut into 0.3cm-1cm small pieces, and mix them all evenly;

[0068] (2) Conditioning: Dissolve 0.1 part of high temperature-resistant α-amylase enzyme solution with an enzyme activity of 120KNU / g in water and evenly add it to the ingredients, and finally control the moisture content of the total material on a wet basis to 25%;

[0069] (3) Extrusion molding: Extrude the conditioned material through a screw extruder, set the temperature of the material in the melting section of the extr...

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Abstract

The present invention provides orientation degree controllable extruded quick-cooked noodles. The noodles are prepared from the following raw materials: 100 parts of flour, 1.2-30 parts of hydrophilic colloids, 0.02-0.1 part of an enzyme preparation, 0.2-0.4 part of dietary alkali, 0.5-2.5 parts of edible salt, 0-4 parts of monoglycerides and 0-15 parts of food ingredients. The preparation method comprises the steps of material mixing, blending, and extruding and shaping. In the blending process, the enzyme preparation is added. In the extruding process, a special shaping die device is used. With the help of the new extruding die device and using the enzyme adding and extruding technology, the orientation degrees and quick-cooking performances are controlled from the aspects of flour raw material selecting, hydrophilic colloid compounding, enzyme preparation controlling, food ingredient matching, extrusion operation parameter arranging, etc., so that the edible quality and product performance of the noodles are significantly better than those of the traditional noodles. Besides, the production operations are simple and feasible, and the orientation degree controllable extruded quick-cooked noodles are of great significances for the industrial development.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to extruded quick-cooked noodles with controllable degree of orientation, and also relates to a preparation method of the extruded quick-cooked noodles with controllable degree of orientation. Background technique [0002] Noodles originated in China and have a history of more than 4,000 years of production and consumption. The production process is simple, convenient to eat, and rich in nutrition. It is a health food that can be used as a staple food and fast food, and has long been accepted and loved by people all over the world. [0003] Dried noodles are cheap and easy to store, and are the main representative of non-fried noodles, but the eating convenience and palatability of dried noodles are poor. First of all, before eating, boiling water must be burned and boiled in boiling water for 4-8 minutes, and the whole process takes 10-15 minutes, which cannot m...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L29/00A23L29/206A23L29/262A23L29/269A23L29/20A23L29/238A23L29/256A23L29/281A23L29/25A23L29/244A23L29/288A23L29/212A23P30/20
CPCA23V2002/00A23V2250/5486A23V2250/51088A23V2250/5086A23V2250/502A23V2250/1614A23V2250/192A23V2300/16A23V2300/10A23V2250/5026A23V2250/5118A23V2250/5488
Inventor 金征宇焦爱权李静鹏徐学明谢正军
Owner JIANGNAN UNIV
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