Novel extruded and cooked instant noodles and processing method thereof

A processing method and instant noodle technology, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of inability to press and cut miscellaneous grains, single nutritional components, and low gluten content, etc., to achieve product Excellent quality, saving energy consumption and improving toughness

Pending Publication Date: 2019-07-19
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

Although there are non-fried instant noodles in the prior art, they can only be processed with flour as the main raw material, with single nutritional components and lack of mouthfeel; Unable to use the traditional calendering process to press and cut the loose grains with gluten-free structure, and cannot use the calendering method to produce instant noodle-type food, so flour can only be used as the main raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A New Type of Extruded Cooked Instant Noodles

[0033] (1) Preparation of yam extract: Peel and wash the fresh yam, add 8 times the amount of drinking water after the yam is crushed, and grind it through a colloid mill for 3 times to obtain the water extract; centrifuge the water extract and take the supernatant to decompress Concentrate, the vacuum degree is 0.1MPa, obtain liquid extract, add the ethanol of 12 times of amount of liquid extract to carry out alcohol precipitation, filter sediment for later use, add 10 times of amount of water to sediment and stir fully and centrifuge, take supernatant, put The supernatant was concentrated under reduced pressure to a relative density of 1.3, spray-dried to obtain a yam extract;

[0034] (2) Mixing of auxiliary materials: Mix 55kg of wheat flour, 15kg of mung bean flour, and 0.2kg of compound phosphate salt, add ice water, place in a vacuum dough mixer and stir for 25 minutes at a slow speed and low temperature, the vacuum...

Embodiment 2

[0041] A New Type of Extruded Cooked Instant Noodles

[0042] (1) Preparation of yam extract: Peel and wash the fresh yam, add 5 times the amount of drinking water after the yam is crushed, and grind it through a colloid mill for 3 times to obtain the water extract; centrifuge the water extract and take the supernatant to decompress Concentrate, the vacuum degree is 0.1MPa, obtain liquid extract, add the ethanol of 10 times of amount of liquid extract to carry out alcohol precipitation, filter sediment for later use, add 10 times of amount of water to sediment and stir fully and centrifuge, take supernatant, put The supernatant was concentrated under reduced pressure to a relative density of 1.3, spray-dried to obtain a yam extract;

[0043] (2) Mixing of auxiliary materials: Mix 50kg of wheat flour, 10kg of mung bean flour, and 0.1kg of compound phosphate salt, add ice water, place in a vacuum dough mixer and stir for 20 minutes at a slow speed and low temperature, the vacuum...

Embodiment 3

[0050] A New Type of Extruded Cooked Instant Noodles

[0051] (1) Preparation of yam extract: Peel and wash the fresh yam, add 10 times the amount of drinking water after the yam is crushed, and grind it through a colloid mill for 3 times to obtain the water extract; centrifuge the water extract and take the supernatant to decompress Concentrate, the vacuum degree is 0.1MPa, obtain liquid extract, add the ethanol of 15 times of amount of liquid extract to carry out alcohol precipitation, filter sediment for later use, add 10 times of amount of water to sediment and fully stir and centrifuge, take supernatant, and The supernatant was concentrated under reduced pressure to a relative density of 1.3, spray-dried to obtain a yam extract;

[0052] (2) Mixing of auxiliary materials: Mix 60kg of wheat flour, 20kg of mung bean flour, and 0.3kg of compound phosphate salt, add ice water, place in a vacuum dough mixer and stir for 30 minutes at a slow speed and low temperature, with a va...

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PUM

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Abstract

The invention discloses novel extruded and cooked instant noodles. The novel extruded and cooked instant noodles are made through the steps of performing decompressed dough mixing on wheat flour, mungbean powder, composite phophate and a Chinese yam extract in batch to make semi-finished dough products; and generating massive air holes in the processes of repeated low-temperature fermentation andnormal-temperature standing of the made semi-finished dough products to promote mixing of the Chinese yam extract with the flour, performing treatment through a secondary extruding and cooking technology, so that the instant noodles can obtain the best cooking degree, are good in toughness and are not liable to break, and maintain the mouth feel and the fresh and smooth degree of the noodles. Inaddition, in the cooking process, the noodles are not liable to bind, and are good in rehydration. The mung bean powder and the Chinese yam powder are added to the instant noodles, so that compared with the instant noodles made from single wheat flour, the instant noodles disclosed by the invention can conform to health pursuit, are nutritive and safe, and have delicate fragrance of mung beans. Besides, the defects that the soup of noodles is turbid, and the noodles are broken and poor in mouth feel when the noodles are made from coarse food grains and flour are overcome. The instant noodles are good in product quality, and are suitable for large-scale industrial production of coarse food grain instant noodles.

Description

technical field [0001] The invention relates to the technical field of instant noodle processing, and specifically provides a novel extrusion-cooked instant noodle processing method and instant 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] At present, there are many kinds of instant noodles, but most of them are formed by adding other auxiliary materials to flour through the traditi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L7/117A23L11/00A23L33/105
CPCA23L7/113A23L7/117A23L33/105A23L11/05A23V2002/00A23V2250/21A23V2200/30
Inventor 陈勇辉何连勇孙英启罗山虎陈敬友
Owner 四川白家阿宽食品产业股份有限公司
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