Non-fried self-cooked instant noodles and preparation method thereof

An instant noodle, non-fried technology, used in food ingredients as a taste improver, food forming, food science and other directions, can solve the problem that the product quality stability cannot be guaranteed, the noodle forming stability is not good, and the manufacturing effect is affected. Efficiency and other issues, to achieve good appearance and taste, preservation of inherent nutrition and health care functions, and the effect of short soaking time

Inactive Publication Date: 2017-05-10
SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this technology, the object of steaming is noodles, which is not good for the forming stability of noodles, and it is easy to cause sticking between noodles, and the quality and stability of products cannot be guaranteed.
[0006] Furthermore, as disclosed in patent document CN102028147A, a production process and production equipment of non-fried instant noodles, the production process mainly includes preparing raw materials into a slurry

Method used

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  • Non-fried self-cooked instant noodles and preparation method thereof
  • Non-fried self-cooked instant noodles and preparation method thereof
  • Non-fried self-cooked instant noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] Step 1: Take 5kg of whole purple potato powder, 66kg of wheat flour, 1kg of konjac glucomannan, 5kg of eggs, 1kg of gluten powder, 0.1kg of vegetable oil, and 0.5kg of edible salt for mixing to obtain a mixed raw material.

[0087] Step 2. Add the mixed raw materials in step 1 into the noodle mixer, start the noodle mixer, add 25kg of drinking water, and stir at 40r / min for 8 minutes;

[0088] Step 3: Put the reconciled noodles into the extruding and curing machine, set the temperature at the front end of the extruding and curing machine to 100°C, the temperature at the rear end to 120°C, and the speed at 250r / min, shape and cut into shreds, the noodles are 3mm wide and 250mm long , then shake the shredded noodles, dry at 45°C for 0.5h, cool, and vacuum pack to obtain instant purple potato noodles.

Embodiment 2

[0090] Step 1, take 15kg of purple sweet potato whole powder, 77kg of wheat flour, 2kg of konjac glucomannan, 8kg of eggs, 3kg of gluten powder, 0.5kg of vegetable oil, and 1.5kg of edible salt and mix to obtain a mixed raw material;

[0091] Step 2. Add the mixed raw materials in Step 1 into the noodle mixer, start the noodle mixer, add 35kg of drinking water, and stir at 40r / min for 20 minutes;

[0092] Step 3. Put the reconciled noodles into the extruding and curing machine, set the temperature of the front end of the extruding and curing machine to 125°C, the temperature of the rear end to 140°C, and the speed of 250r / min, shape and cut into shreds, the noodles are 20mm wide and 300mm long , then measure the shredded noodles into a box at 65°C, dry for 1.5h, cool, and vacuum pack to obtain instant purple potato noodles.

Embodiment 3

[0094] Step 1: Take 8kg of purple sweet potato powder, 72kg of wheat flour, 1.5kg of konjac glucomannan, 8kg of eggs, 1.8kg of gluten powder, 0.3kg of vegetable oil, and 1kg of edible salt for mixing to obtain a mixed raw material.

[0095] Step 2. Add the mixed raw materials in step 1 into the noodle mixer, start the noodle mixer, add 30kg of drinking water, and stir at 30r / min for 12 minutes;

[0096] Step 3. Put the reconciled noodles into the extruding and curing machine, set the temperature of the front end of the extruding and curing machine to 100°C, the temperature of the rear end to 120°C, and the speed of 250r / min, shape and cut into shreds, the noodles are 10mm wide and 300mm long , then shake the shredded noodles, dry at 50°C for 1.5h, cool, and vacuum pack to obtain instant purple potato noodles.

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Abstract

The invention discloses non-fried self-cooked instant noodles. A bag of the non-fried self-cooked instant noodles comprises a noodle cake and seasoning bags. The noodle cake is prepared from the following raw materials in parts by weight: 8 to 15 parts of whole meal of potatoes, 70 to 80 parts of high gluten flour, 0.5 to 1.5 parts of edible salt, 1 to 2 parts of konjac glucomannan, 3 to 8 parts of eggs, 1 to 3 parts of vital gluten and 0.1 to 0.5 part of plant oil. According to the non-fried self-cooked instant noodles, by the selection of the high gluten flour and the whole meal of potatoes as well as other raw material components and further definition of ratios of the components, the effect can be jointly achieved by mutual cooperation of the components; moreover, compared with the formula of existing noodles, the non-fried self-cooked instant noodles have the advantages that on the basis of guaranteeing the taste of the noodles, the konjac glucomannan is creatively added, so that the kinds of ingredients and additives are reduced, and the non-fried self-cooked instant noodles can conform to the existing admirable dietary habit which is natural, ecological and healthy and have better natural taste. The invention further provides a preparation method of the non-fried self-cooked instant noodles.

Description

technical field [0001] The invention relates to an instant noodle in the field of food processing. More specifically, the present invention relates to a kind of non-fried self-cooking type instant noodles and preparation method thereof. Background technique [0002] Common potatoes include purple potato, sweet potato, yam, kudzu root, potato, etc. Studies have shown that potatoes are rich in carbohydrates, vitamin C, vitamin B1, vitamin B2 and other vitamins, as well as calcium, phosphorus, magnesium, potassium and other minerals The rich carbohydrates in potatoes are mainly polysaccharides, which are easily digested and absorbed by the human body. They can be used as the main source of energy needed by the human body. The large amount of dietary fiber in potatoes is also important for human health. However, the production of potatoes has many Strong seasonality and the characteristics of not being resistant to storage make it difficult to achieve year-round supply and cann...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L19/10A23L27/40A23L15/00A23L33/185A23L33/125A23L33/115A23P30/25
CPCA23V2002/00A23V2200/14
Inventor 邹光友
Owner SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD
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