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Frozen noodles and preparation method thereof

A noodle and flour technology, which is applied in food science, food preservation, application, etc., can solve the problems of high-quality products that cannot be maintained for a long time, rapid product performance degradation, and high additive content, etc., and achieve good appearance, smooth surface, and quality Enhanced effect

Inactive Publication Date: 2019-05-14
北京金田麦国际食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, instant noodles are fried and dried during the preparation process, and frequent consumption will cause fire, and contain more additives; fresh-keeping wet noodles have greatly improved the nutrition of fried instant noodles, but by adjusting the pH of the product to keep fresh, the taste will be improved. A slight decline; compared with the above categories of noodles, quick-frozen noodles solve the problems of nutrition and taste, and are deeply loved by consumers, and the production technology has developed rapidly, but there are still some difficulties in the production technology, such as high-quality products during storage. The performance cannot be maintained for a long time, and the product performance deteriorates quickly

Method used

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  • Frozen noodles and preparation method thereof
  • Frozen noodles and preparation method thereof
  • Frozen noodles and preparation method thereof

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preparation example Construction

[0021] In some embodiments of the present invention, the preparation method of quick-frozen noodles comprises the steps:

[0022] (1) Measuring and mixing flour, starch or modified starch, sieving, adding to a vacuum dough mixer, mixing salt, quality improver and water in proportion, the ratio of powder to water is 2:1-4:1.

[0023] (2) Turn on the vacuum kneading machine, fully mix the above-mentioned powder and liquid to form a dough, and the vacuum kneading feature is that the vacuum kneading machine is used for vacuum kneading for 10-20 minutes.

[0024] (3) One-time calendering: the dough is pressed into a dough band with a thickness of 15-20mm through a compound machine, and the upper band is sent into the ripening machine.

[0025] (4) Aging: temperature 20-40°C, humidity 70%-90%, time 15-60 minutes.

[0026] (5) Secondary calendering: the matured noodle strips are calendered in 3 to 5 stages to the required thickness.

[0027] (6) Quantitative cutting: Cut the noodle...

Embodiment 1

[0040] Fully mix 7.5kg of flour and 750g of starch and sieve, add to the vacuum dough mixer, mix 150g of salt, 22.5g of guar gum and 3kg of water in proportion, turn on the vacuum dough mixer and knead the dough for 15 minutes, and knead the dough Press it into 18mm thick noodle strips, then mature them at a temperature of 25°C and a humidity of 75% for 30 minutes, and then go through five stages of continuous rolling to form noodle strips with a thickness of 1.5mm. Boil the noodles at 98°C for 2 minutes, take them out and rinse them in cold water at 4°C for 1 minute, put them in a quick freezer after shaping, freeze them at -30°C for 25 minutes, pack them and put them in a cold storage after quick freezing.

Embodiment 2

[0042] Fully mix 7.5kg of flour and 750g of hydroxypropyl modified starch and sieve, add to a vacuum dough mixer, mix 220g of salt, 22g of guar gum and 3.2kg of water in proportion, turn on the vacuum dough mixer for 15 minutes, and put The reconciled dough is pressed into 18mm thick noodle strips, then aged at 40°C and 80% humidity for 40 minutes, and then passed through three stages of continuous rolling to form noodle strips with a thickness of 2.5mm and cut into round strips with a diameter of 2.5mm , put the noodles into the cooking pot and boil the noodles at 99°C for 10 minutes, take them out and rinse them in cold water at 8°C for 3 minutes, put them in a quick-freezer after shaping, freeze them at -35°C for 30 minutes, pack them and store them in a cold storage.

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Abstract

The invention relates to the field of food, in particular to frozen noodles and a preparation method thereof. The preparation method comprises the steps that flour, starch or modified starch, water and salt are mixed, and vacuum dough kneading is performed to obtain dough; the dough is firstly subjected to recycle flattening to obtain a flour strip; the flour strip is ripened to obtain a ripened flour strip; the ripened flour strip is secondly subjected to recycle flattening, and then slitting, boiling, washing and cooling and quick freezing are performed to obtain the frozen noodles. The frozen noodles obtained by the preparation method can maintain a good edible state in a longer shelf life; the boiled noodles have a better reconstitution property and chewy mouthfeel; the appearance state is good, the situation that water is separated from the noodle body due to temperature fluctuation during storage to form a frosty substance is reduced, the color and lustre of the boiled and reconstituted noodles are not darkened compared with those when the noodles are newly produced, and the surfaces of the noodles are smooth.

Description

technical field [0001] The invention relates to the field of food, in particular to quick-frozen noodles and a preparation method thereof. Background technique [0002] Although traditional fresh noodles have a better taste, they are cumbersome and time-consuming to process and eat. In recent years, with the improvement of people's living standards and the quickening pace of life, instant noodles are loved by consumers for their convenience, delicious taste and long-term storage. However, instant noodles are fried and dried during the preparation process, and frequent consumption will cause fire, and contain more additives; fresh-keeping wet noodles have greatly improved the nutrition of fried instant noodles, but by adjusting the pH of the product to keep fresh, the taste will be improved. A slight decline; compared with the above categories of noodles, quick-frozen noodles solve the problems of nutrition and taste, and are deeply loved by consumers, and the production tec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L29/30A23L3/36
Inventor 周发章雷恒森谭丽平单长伟王九秀
Owner 北京金田麦国际食品有限公司
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