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Quality-improved frozen cooked noodles and processing method thereof

A technology of quality improvement and processing method, which is applied in the field of food processing, can solve the problems of failing to meet the essential requirements of improving the frozen storage quality of frozen cooked noodles, unable to overcome the stability of frozen cooked noodles frozen storage, and unable to meet people's consumption needs, etc., to achieve The taste is chewy and elastic, the quality of frozen storage is stable, and the effect of improving taste and quality

Active Publication Date: 2017-08-18
南阳麦香源食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But these technologies and methods above have not reached the essential requirement of improving the frozen storage quality of frozen cooked noodles, and cannot overcome the deficiencies in the frozen storage stability of frozen cooked noodles in the prior art, neither can improve the economic benefits of enterprises, but cannot satisfy people's consumption needs

Method used

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  • Quality-improved frozen cooked noodles and processing method thereof
  • Quality-improved frozen cooked noodles and processing method thereof
  • Quality-improved frozen cooked noodles and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] 1. The quality-improved frozen cooked noodles formula of the present embodiment is: wheat flour 600g, mixed soybean milk 288g (the mass ratio of soybean, mung bean, red bean is 6:3:1), salt 6.0g, egg white powder 6.0g, seaweed Propylene glycol 1.2g, DATEM 0.9g, complex phosphate 1.2g, modified starch 3.0g.

[0073] 2. The processing method of the quality-improved frozen cooked noodles of the present embodiment comprises the following steps:

[0074] Measure 288g of the filtered mixed mixed soybean milk, dissolve the above ingredients in the formula for use, then mix it with 600g wheat flour into a vacuum dough mixer and stir for 445s, take out the dough and place it at room temperature for 15min, then roll it to 2.0mm dough pieces in turn, cut them into pieces. Strips, weighed, steamed for 1min, rinsed, boiled for 4min, cooled, sprayed with 1.5% soybean salad oil, quick-frozen, packaged, stored at -18°C, and the following indicators were regularly measured.

[0075] Te...

Embodiment 2

[0079] 1. The quality-improved frozen cooked noodles formula of this embodiment is: wheat flour 600g, mixed soybean milk 288g (the mass ratio of soybean, mung bean, red bean is 6:2:2), salt 6.0g, egg white powder 6.0g, seaweed Propylene glycol 1.2g, DATEM 0.9g, complex phosphate 1.2g, modified starch 3.0g.

[0080] 2. The processing method of the quality-improved frozen cooked noodles of the present embodiment comprises the following steps:

[0081] Measure 288g of the filtered mixed mixed soybean milk, dissolve the above ingredients in the formula for use, then mix it with 600g wheat flour into a vacuum dough mixer and stir for 445s, take out the dough and place it at room temperature for 15min, then roll it to 2.0mm dough pieces in turn, cut them into pieces. Strips, weighed, steamed for 1min, rinsed, boiled for 4min, cooled, sprayed with 1.5% soybean salad oil, quick-frozen, packaged, stored at -18°C, and the following indicators were regularly measured.

[0082] Texture i...

Embodiment 3

[0086]1. The quality-improved frozen cooked noodles formula of this embodiment is: wheat flour 600g, mixed soybean milk 300g (the mass ratio of soybean, mung bean, red bean is 4:3:3), salt 6.0g, egg white powder 6.0g, seaweed Propylene glycol 1.2g, DATEM 0.9g, complex phosphate 1.2g, modified starch 3.0g.

[0087] 2. The processing method of the quality-improved frozen cooked noodles of the present embodiment comprises the following steps:

[0088] Measure 300g of filtered mixed mixed soybean milk, dissolve all the above ingredients in the formula for use, and then mix with 600g wheat flour into a vacuum kneader and stir for 445s, take out the dough and place it at room temperature for 15min, then roll it to 2.0mm dough pieces in turn, cut them into pieces. Strips, weighed, steamed for 1min, rinsed, boiled for 4min, cooled, sprayed with 1.5% soybean salad oil, quick-frozen, packaged, stored at -18°C, and the following indicators were regularly measured.

[0089] Texture index...

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Abstract

The invention discloses quality-improved frozen cooked noodles and a processing method thereof. The frozen cooked noodles are prepared from wheat flour, mixed beans, egg white powder, propylene glycol alginate, diacetyl tartaric acid ester of mono(di)glycerides, compound phosphate, modified starch, salt and the like. The processing method comprises the steps: mixing and pulping the mixed beans and water; adding salt, egg white powder, propylene glycol alginate, diacetyl tartaric acid ester of mono(di)glycerides, compound phosphate and modified starch to obtain mixed slurry; adding the mixed slurry to the wheat flour and kneading dough in vacuum; and after the dough is prepared, carrying out aging, rolling, cutting, continuous steaming of noodles at high humidity, cyclic spraying of noodles, continuous boiling of noodles, washing for cooling, atomized oil spraying and quick freezing to obtain the frozen cooked noodles. The quality-improved frozen cooked noodles provided by present invention are smooth and compact in surface, tough, elastic and chewy in mouthfeel, rich in nutrients and stable in freezing storage quality, and the processing method is simple and convenient in operation and low in cost.

Description

technical field [0001] The invention relates to an instant frozen cooked noodles and a processing method thereof, in particular to a quality-improved frozen cooked noodles and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] With the development and application of science and technology and the acceleration of the pace of life, convenient and fast frozen food is increasingly favored by people. Therefore, as a convenient staple food, frozen cooked noodles have a broad market space, but frozen cooked noodles have the problem of deterioration in frozen storage. Therefore, there is an urgent need to find a method that can effectively improve the frozen storage quality of frozen cooked noodles. [0003] At present, there are some invention patents related to research on the quality and process improvement of frozen cooked noodles. For example, the patents with publication numbers CN102396670A and CN102178171A are rel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L3/375
CPCA23L3/375A23V2002/00A23V2200/30
Inventor 朱科学何路旦郭晓娜孙新建
Owner 南阳麦香源食品有限公司
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