Non-fried instant wide noodle and preparation method of same

A non-fried and convenient technology, applied in the fields of dough mixer, food science, food preservation, etc., can solve the problems of no indication of product rehydration effect and taste, no indication of noodle taste, rehydration effect, and long noodles rehydration time. , to achieve the effect of changing the status quo of automated production technology, retaining nutrients, and bright color

Inactive Publication Date: 2017-10-24
四川白家阿宽食品产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional non-fried instant noodles are generally made into noodles through ripening, sheeting, re-steaming, and drying. During the ripening and cooking process, the noodles have a tight texture, so the rehydration time of noodles is long, the rehydration effect is poor, and the taste is not good. Waiting question
In addition, traditional non-fried instant noodles have many production processes and complex operations, which will have a certain impact on the stability of the final product quality
[0004] Some scientific and technological workers have also tried for this reason, and now the public report has: CN102178174 B discloses a kind of extrusion method to produce the method for non-fried sweet potato instant noodles, is main raw material with sweet potato whole powder, flour, starch etc. , processed into non-fried sweet potato instant noodles through ingredients and noodles, two-stage extrusion aging molding, corrugation molding, re-steaming, drying, cooling, packaging and other steps. It is a problem, but its process operation is relatively cumbersome, and it does not show the taste of its noodles, rehydration effect, etc.
CN105249215A discloses a method for processing non-fried corn instant noodles, which is mainly to realize the collocation of corn flour and flour, realize the green health of instant noodles, and adopt the secondary extrusion process to promote starch gelatinization and shorten the processing technology, but its No indication of improved rehydration and taste of the product
CN103125843A discloses a non-fried miscellaneous grain instant noodle and a production method thereof. Its focus is to use miscellaneous grains as the raw material of instant noodles to obtain a nutritious and balanced product. The traditional non-fried processing method is adopted in the process, and the process operation is cumbersome. The improvement of the mouthfeel of the product is low

Method used

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  • Non-fried instant wide noodle and preparation method of same
  • Non-fried instant wide noodle and preparation method of same
  • Non-fried instant wide noodle and preparation method of same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A non-fried instant lasagna method:

[0031] (1) Mix 75 parts of flour, 22 parts of drinking water, 2 parts of gluten, 1.5 parts of edible salt, and 0.18 parts of edible alkali, and put them into a high-speed mixing device to fully knead the dough; the stirring speed is 1200r / min, Stirring time is 8min;

[0032] (2) The material obtained in step (1) is transported to the screw extrusion curing equipment, and further stirred, heated, matured, and preformed; the extrusion curing temperature is 145° C., and the screw speed is 40 r / min;

[0033] (3) calendering and shredding the preformed dough in step (2), obtaining long 15cm, wide 2.5cm, thick 0.08cm lasagna;

[0034] (4) The noodles cut in step (3) are dried by automatic hot air drying, and the formed noodles are dried by segmented low-temperature hot air. The low-temperature hot air drying is a 4-stage gradient drying. The drying temperature and time correspond to 85 ° C and 20 min respectively. , 75°C, 10min, 65°C, 1...

Embodiment 2

[0037] A non-fried instant lasagna method:

[0038] The preparation method is the same as in Example 1, except that the non-fried instant wide noodles are made of the following raw materials in proportions by weight: 70 parts of flour, 20 parts of drinking water, 1 part of gluten, 1 part of edible salt, and 0.1 part of edible alkali .

Embodiment 3

[0040] A non-fried instant lasagna method:

[0041] The preparation method is the same as in Example 1, except that the non-fried instant wide noodles are made from the following raw materials in proportions by weight: 80 parts of flour, 25 parts of drinking water, 3 parts of gluten, 2 parts of edible salt, and 0.25 part of edible alkali .

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PUM

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Abstract

The invention discloses a method for producing non-fried instant wide noodles through a screw extrusion heat-aging method. The non-fried instant wide noodles is prepared from 70-80 parts of flour, 20-25 parts of drinking water, 1-3 parts of wheat gluten, 1-2 parts of salt, and 0.1-0.25 parts of dietary alkali. The method includes the steps of: fully kneading the raw materials through a high-speed stirring and kneading apparatus to make dough and transporting the dough into a screw extrusion aging device to further stir the dough, and heat and age the dough and pre-shape noodles; performing sectional low-temperature hot air drying to the shaped noodles in an automatic hot air drying manner, and performing hot-shrink-packaging to obtain a finish product. The non-fried instant wide noodles produced through the screw extrusion aging and shaping method is tough and chewy, contains less fat and completely remains nutritional substances, has good rehydration effect and is low in breaking rate, is free of being mixed with soup, and has long shelf life. The method is simple in operations and achieves automatic, standardized and large-scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for producing non-fried instant wide noodles by adopting a screw extruding heating and curing method. Background technique [0002] Instant noodles are instant noodles that appear to adapt to the fast-paced modern life. They are easy to carry and eat, brew quickly, have many flavors, and have high processing and production efficiency. They have gradually become mainstream foods. Instant noodles can be divided into fried instant noodles and non-fried instant noodles according to their production process. Traditional instant noodles use deep-frying technology, mainly to achieve the purpose of dehydrating the noodle cake through deep-frying. Deep-frying can quickly vaporize and expand the water to form many tiny pores, which makes the noodles have strong rehydration and good elasticity. However, fried instant noodles are dried with oil, and the oil content in the noodle cake...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L3/40A23P30/20A23P30/34A21C1/00
CPCA23L7/113A21C1/00A23L3/40A23P30/20A23P30/34
Inventor 陈勇辉魏西根何连勇秦天福
Owner 四川白家阿宽食品产业股份有限公司
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