Making method of quick-frozen noodles

A production method and noodle technology, which are applied in food freezing, food drying, food science, etc., can solve the problems of changing the taste and flavor of noodles, quick-frozen noodles are easy to break, and noodles lose their wheat flavor, so as to achieve no loss of nutrients and save cooking time. Noodle time, convenient and quick effect

Active Publication Date: 2017-07-07
CROP RES INST SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, fresh noodles are mainly used to produce quick-frozen noodles. The quick-frozen noodles made in this way are easy to break, and need to add guar gum, monoglyceride, compound phosphate and modified starch, etc., thereby changing the taste and flavor of noodles. Some wheat flavor, and not conducive to health
There are not many quick-frozen noodles products on the market, the main reason is the lack of perfect and efficient methods for making quick-frozen noodles

Method used

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  • Making method of quick-frozen noodles
  • Making method of quick-frozen noodles
  • Making method of quick-frozen noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1 Quick-frozen noodles making experiment

[0032] (1) Test materials and treatment

[0033] Wheat varieties Jimai 20, Jimai 22 and Jimai 23 bred by the Crop Research Institute of Shandong Academy of Agricultural Sciences were used to grind flour with Buhler mill.

[0034] (2) Preparation of dry noodles

[0035] There are two treatments for each wheat variety: no salt and 1% salt. Weigh 100 g of flour (14% moisture basis), and add 1.0 g of salt to the salted flour. The amount of water added is 55% of the water absorption rate of the farinograph, and the water temperature is controlled at about 25°C. The noodles are made using Dongfang Fude brand noodle machine, and the noodle specifications are processed in two. The noodle specifications are width 2mm / thickness 1mm and width 3mm / thickness 1.5mm . Fresh noodles were dried in a constant temperature and humidity box with a temperature of 40 °C and a relative humidity of 65% for 8–10 h. A total of 12 dried noodl...

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Abstract

The invention provides a making method of quick-frozen noodles. The making method comprises the following steps of adding water, and performing dough mixing; making fresh noodles through a noodle maker; drying the fresh noodles to obtain dried noodles; boiling the dried noodles to obtain cooked noodles; and freezing the cooked noodles in a freezer of minus 135 DEG C, and the like. The making method disclosed by the invention has the advantages of being simple and convenient to realize, the quick-frozen noodles are convenient and rapid to eat, nutritive and healthy, after the boiled noodles are quickly frozen, original mouth feel and original quality of the dried noodles are best preserved, and no loss of nutrient components in flour is guaranteed.

Description

technical field [0001] The invention belongs to the field of pasta making, and in particular relates to a method for making quick-frozen noodles. Background technique [0002] Noodles are traditional foods in my country, mainly including dried noodles, instant noodles and fresh noodles. The mouthfeel of fresh noodles is better than dried noodles, but because of its high water content, it is not resistant to preservation, so it can only be sold now, which seriously limits its development. Quick-frozen noodles can effectively solve the shortcomings of fresh noodles that are not resistant to storage and inconvenient to circulate. Quick-frozen noodles originated in Japan in 1972, and were officially put into commercial production in 1975. By 1996, the annual output had rapidly grown to 1,434,360,000 servings. Compared with instant noodles and vermicelli, quick-frozen noodles have a flavor quality closer to that of fresh noodles and are more widely accepted by the market. [0...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L7/113
CPCA23V2002/00A23V2300/24A23V2300/20A23V2300/10
Inventor刘爱峰程敦公李豪圣王灿国郑平霞刘建军宋健民曹新有李青孙正娟刘成韩冉郭军巨伟宫文萍翟胜男
OwnerCROP RES INST SHANDONG ACAD OF AGRI SCI