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A kind of preparation method of non-fried cooked noodles

A non-fried and cooked technology, applied in the preparation of non-fried cooked noodles, in the field of non-fried cooked noodles, can solve the problems of restricting the development of non-fried instant noodles, poor slipperiness and viscoelasticity, and high drying energy consumption, To achieve the effect of improving taste and palatability, improving chewiness, and shortening drying time

Active Publication Date: 2022-02-11
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

[0004] The pretreatment process of non-fried cooked noodles is similar to that of fried cooked noodles. The main difference is that the noodle cakes are dehydrated by micro-expansion process or hot air drying process without frying. However, compared with frying and drying process, hot air drying The process has high drying energy consumption, and the taste (such as slippery and viscoelasticity, etc.) of the dough cake will be further deteriorated after rehydration, and the taste will be lighter and the color will be poorer.
These defectives all seriously restrict the development of non-fried instant noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of preparation method of non-fried cooked noodles

[0030] (1) Kneading dough: Weigh 100kg of wheat flour, 8kg of soybean protein 11S, 5kg of soybean protein 7S, and 0.2kg of compound phosphate into the dough mixer, add 35°C water and stir thoroughly, then add 1.5kg of linseed gum and mix well , Proof for 22 minutes at room temperature, and get the dough for later use;

[0031] (2) Calendering: Put the dough in the laminating machine, overlap the dough pieces in parallel for 3 times, and finally pass through a calendering roller to get the dough strips for later use;

[0032] (3) High-temperature steam aging: Steam the noodles at 90°C for 120s, and then get the cooked noodles for later use;

[0033] (4) Pre-cooling: Take out the cooked noodle strips quickly and pressurize and pre-cool them at 20°C for 20 seconds with a vacuum degree of 55KPa. The pre-cooled noodle strips are ready for use;

[0034] (5) Temperature-controlled pre-dehydration: The pre-cooled nood...

Embodiment 2

[0038] A kind of preparation method of non-fried cooked noodles

[0039] (1) Kneading dough: Weigh 80kg of wheat flour, 7kg of soybean protein 11S, 3kg of soybean protein 7S, and 0.1kg of compound phosphate into the dough mixer, add 30°C water and stir thoroughly, then add 1kg of linseed gum and mix evenly. Proof for 20 minutes at room temperature, get the dough for later use;

[0040] (2) Calendering: Put the dough in the laminating machine, overlap the dough pieces twice in parallel, and finally pass through a calendering roller to get the dough strips for later use;

[0041] (3) High-temperature steam aging: Steam the noodles at 85°C for 120s, and get the cooked noodles for later use;

[0042] (4) Pre-cooling: Take out the cooked noodle strips quickly and pressurize and pre-cool them at 15°C for 20 seconds, with a vacuum degree of 60KPa. The pre-cooled noodle strips are ready for use;

[0043] (5) Temperature-controlled pre-dehydration: The pre-cooled noodles were subject...

Embodiment 3

[0047] A kind of preparation method of non-fried cooked noodles

[0048] (1) Kneading dough: Weigh 120kg of wheat flour, 9kg of soybean protein 11S, 7kg of soybean protein 7S, and 0.3kg of compound phosphate into the dough mixer, add 40°C water and stir thoroughly, then add 2kg of linseed gum and mix evenly. Proof for 25 minutes at room temperature, get the dough for later use;

[0049] (2) Calendering: Put the dough in the laminating machine, overlap the dough pieces 4 times in parallel, and finally pass through a calendering roller to obtain the dough strips for later use;

[0050] (3) High-temperature steam aging: Steam the noodles at 95°C for 120s, and get the cooked noodles for later use;

[0051] (4) Pre-cooling: Take out the cooked noodle strips quickly and pressurize and pre-cool them at 25°C for 20 seconds, with a vacuum of 50KPa. The pre-cooled noodle strips are ready for use;

[0052] (5) Temperature-controlled pre-dehydration: The pre-cooled noodles were subjecte...

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PUM

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Abstract

The invention discloses a non-fried cooked noodle and a preparation method thereof. Take 80-120 parts of wheat flour, 10-16 parts of soybean protein, and 0.1-0.3 parts of compound phosphate in a dough mixer, add 30-40°C water After fully stirring, add linseed gum and mix evenly. After proofing and calendering at room temperature; steam it with steam and quickly take it out and pressurize and pre-cool at 15-25°C for 20s. After dehydration, cut into shapes according to the required specifications, and finally dry in sections with 12~20m / s circulating air to obtain a kind of non-fried cooked noodles. The cured noodles prepared by this method not only achieve the goal of low fat and low calorie, but also the taste of noodles after rehydration is elastic and smooth, and its hardness, elasticity, stickiness, resilience and chewiness have been significantly improved. . Short drying time reduces energy consumption.

Description

technical field [0001] The invention relates to the technical field of instant noodle processing, and specifically provides a method for preparing non-fried cooked noodles and non-fried cooked noodles prepared by the method. Background technique [0002] Noodles are a very common food all over the world. They are loved by consumers because of their easy availability, delicious taste and ability to satisfy their hunger. With the change of people's needs, noodles are not easy to store and the inconvenience of cooking has given birth to the birth of instant noodles. Instant noodles are fried or dried with hot air to remove the moisture in the noodles, making them easy to store and convenient to cook or pickle, while retaining the deliciousness of the noodles, allowing consumers to enjoy the noodles quickly and conveniently. [0003] Cooked noodles, also known as instant noodles or instant noodles, are processed from raw materials such as wheat flour and starch, and the main co...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/113A23L29/238A23L33/16A23L33/185
CPCA23L7/113A23L33/185A23L33/16A23L29/238A23V2002/00A23V2200/14
Inventor 罗山虎陈勇辉何杰孙英启陈敬友
Owner 四川白家阿宽食品产业股份有限公司