Extruded type instant noodle and preparation method thereof

Abstract

The invention discloses an extruded type instant noodle and a preparation method thereof. The instant noodle has the advantages of being strong in flour colloid feeling, smooth in taste, not greasy, rapid in rehydration and the like, thanks to the optimal control for the preparation process of noodle materials of the instant noodle, for example, the extrusion treatment is conducted on raw materials by using a single-screw extruder, and particularly, the temperature layout of 'low temperature-high temperature-low temperature' is formed in a machine cylinder of the single-screw extruder to produce the temperature difference, thus the maturation degree of the flour can be effectively controlled, so that the prepared noodle materials after the rehydration have the advantages of being strong in flour colloid feeling, smooth in taste, not greasy and the like; the die pressure of the single-screw extruder is well controlled at 10-20 kPa, so that the noodle materials produce tiny bubbles in the extrusion process, and the brewing time can be effectively reduced; in addition, combined with subsequent cooking and baking processes, the maturation degree of the noodle materials can be further enhanced, thus the disadvantage that traditional extrusion noodles can only be eaten after cooking is overcome.

Description

technical field [0001] The invention relates to the technical field of snack food, and specifically provides an extruded instant noodle and a preparation method thereof. Background technique [0002] While retaining the deliciousness of noodles, instant noodles also have the characteristics of easy storage, convenient cooking, soaking or mixing, which solves the problem of eating for many consumers in special environments and time periods. One of the readers' favorite foods. [0003] Yet along with consumer's higher and higher to the requirement of quality of life, the instant noodles on the market also has the following deficiencies at present: (1) the instant noodles on the market are generally based on deep-fried noodles in recent years, although popular Teenagers love it, but its shape and taste are too single, and its value is low, which hinders its further development. (2) In recent years, the packaging form of instant noodles on the market is as follows: noodle cake...

AI Technical Summary

Problems solved by technology

[0003] Yet along with consumer's higher and higher to the requirement of quality of life, the instant noodles on the market also has the following deficiencies at present: (1) the instant noodles on the market are generally based on deep-fried noodles in recent years, although popular Teenagers love it, but its shape and taste are too single, and its value is low, which hinders its further development

Consumers need to unpack multiple packaging bags when eating, and the operation is more cumbersome

Images