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Method of producing hot-and-dry noodles using vacuum double-speed dough kneading and microwave water vapor foaming

A hot-dry noodle and vacuum technology, which is applied in the field of food processing, can solve the problems of long rehydration time, high content of acrylamide and trans fatty acid, etc., and achieve the effects of short rehydration time, improved market competitiveness and low cost

Inactive Publication Date: 2017-03-22
HUAZHONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to address the above-mentioned defects and provide a method for producing hot-dried noodles by vacuum double-speed kneading and microwave steam foaming, so as to solve the problem of high acrylamide and trans fatty acid content in convenient hot-dried noodles and long rehydration time. And other issues

Method used

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  • Method of producing hot-and-dry noodles using vacuum double-speed dough kneading and microwave water vapor foaming

Examples

Experimental program
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Effect test

Embodiment 1

[0025] A method for producing vacuum double-speed kneading noodles and microwave / water vapor foaming hot-dry noodles, comprising the following steps:

[0026] 1) Raw material mixing: Weigh the raw material, add water and pre-mix.

[0027] 2) Vacuum two-speed kneading: Put the premix into a vacuum two-speed kneading machine (Jiangsu Nanjing Yangping Machinery Instrument Co., Ltd., HWJZ25), and knead the dough in a vacuum state for 5 minutes;

[0028] 3) Proofing, calendering and cutting of the dough: after proofing the reconciled dough for 1 hour, calendering and cutting;

[0029] 4) High-temperature, high-humidity and microwave double foaming: place the cut noodles in a high-temperature and high-humidity box at 121°C and a humidity of 100% for 3 minutes, and immediately perform microwave foaming for 2.5 minutes after taking them out (the power of microwave foaming is 700W , the frequency is 2450MHz), and then hot-air drying at 90°C for 10 minutes, and finally packed, and the ...

Embodiment 2

[0042] A method for producing vacuum double-speed kneading noodles and microwave / water vapor foaming hot-dry noodles, comprising the following steps:

[0043] 1) Mixing of raw materials: weighing raw materials and pre-mixing;

[0044] 2) Vacuum two-speed kneading: put the premix into the vacuum two-speed kneading machine, and knead the dough in a vacuum state for 10 minutes;

[0045] 3) Proofing, calendering and cutting of the dough: after proofing the reconciled dough for 0.5h, calendering and cutting;

[0046] 4) High-temperature, high-humidity and microwave double foaming: place the cut noodles in a high-temperature and high-humidity box at 130°C and a humidity of 90% for 1 min, and immediately microwave foam for 1 min after taking them out (the power of microwave foaming is 1000W, the frequency 3000MHz), then hot air drying at 80°C for 10 minutes, final packaging, finished product inspection and warehousing,

[0047] Described raw material is made up of the composition o...

Embodiment 3

[0052] A method for producing vacuum double-speed kneading noodles and microwave / steam foaming hot-dry noodles, comprising the following steps:

[0053]1) Mixing of raw materials: weighing raw materials and pre-mixing;

[0054] 2) Vacuum two-speed kneading: put the premix into the vacuum two-speed kneading machine, and knead the dough in a vacuum state for 3 minutes;

[0055] 3) Proofing, calendering and cutting of the dough: after proofing the reconciled dough for 2 hours, calendering and cutting;

[0056] 4) High-temperature, high-humidity and microwave double foaming: place the cut noodles in a high-temperature and high-humidity box at 110°C and a humidity of 100% for 5 minutes, and immediately microwave foaming for 3 minutes after taking it out (the power of microwave foaming is 500W, the frequency 2000MHz), then hot air drying at 100°C for 5 minutes, final packaging, finished product inspection and storage,

[0057] Described raw material is made up of the composition o...

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Abstract

The present invention discloses a method of producing hot-and-dry noodles using a vacuum double-speed dough kneading and a microwave water vapor foaming. The method comprises the steps of raw material mixing, vacuum double-speed dough kneading, dough fermenting, rolling and dough cutting, high temperature and high humidity and microwave double foaming, etc. The method can greatly reduce the rehydration time of the instant hot-and-dry noodles, reduces the content of harmful substances of acrylamide, trans-fatty acids, etc., and also has the advantages of being low in production costs, good in taste, stable in property, etc.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of convenient hot-dried noodles. Background technique [0002] In 1958, Momofuku Ando of Nissin Co., Ltd. invented instant noodles, and then realized industrial production in Japan, and quickly spread to Southeast Asia; instant noodles have become the second largest staple food product in the world after bread. In the 1970s, related researches were carried out on the factors affecting the texture of instant noodles. For example, the research of Yokoshin in Japan showed that the instant noodles made from flour with low gelatinization temperature, high expansion rate and large particle diameter have a better taste. it is good. Takahir's research shows that the higher the amylose content in wheat starch, the worse the firmness and smoothness of instant noodles after rehydration. [0003] In China, instant noodle production lines were introdu...

Claims

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Application Information

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IPC IPC(8): A23L7/113
Inventor 熊汉国金文思刘晓婷
Owner HUAZHONG AGRICULTURAL UNIVERSITY