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Preparation method of extruded micro-expansion instant noodle

An instant noodle and micro-expanding technology, which is applied in the field of noodle processing, can solve the problems that it is difficult to meet people's requirements for quick eating of instant noodles, affects the structure of raw materials, and takes a long time to rehydrate instant noodles, and achieves the benefits of protection, shortening of kneading time, The effect of retaining nutrients

Active Publication Date: 2019-11-15
河南京华食品科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The biggest disadvantage of non-fried instant noodles compared with fried noodles is that fried noodles are easy to absorb the taste of soup, while non-fried instant noodles are not easy to absorb the taste of soup and taste poor
Most of the existing non-fried instant noodles are processed by cooking or extruding and puffing. The rehydration time of the instant noodles after cooking is long, which is difficult to meet people’s requirements for fast eating of instant noodles. Although the rehydration time of noodles processed by extrusion and puffing is Short, but the texture of the raw material itself is affected by the puffing of the noodles during processing, the nutritional content of the noodles is lost, and it is difficult to retain the aroma of the noodles itself, and the taste is poor

Method used

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  • Preparation method of extruded micro-expansion instant noodle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] see figure 1 , a preparation method for extruding micro-expanded instant noodles, comprising the following steps:

[0035] (1) Prepare raw materials: Weigh the following raw materials according to their weight for use: 75 parts of high-gluten refined flour, 6 parts of rice flour, 3 parts of corn starch, 3 parts of tapioca starch, 2.5 parts of wheat starch, 0.3 parts of baking soda, 0.005 parts of compound phosphate part, 0.003 part of guar gum, wherein the component of composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, wherein the weight ratio of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate is 2:1:1.

[0036] (2) Stir and knead dough: add all raw materials in step (1) to edible salt and water, mix and stir for 4 minutes to obtain dough, wherein the weight of edible salt added is 1% of all raw materials in step (1), and the weight of water added is 38% of all raw materials in step (1); stir ...

Embodiment 2

[0046] A preparation method for extruded micro-expanded instant noodles, comprising the following steps:

[0047] (1) Prepare raw materials: Weigh the following raw materials according to their weight for use: 95 parts of high-gluten refined flour, 12 parts of rice flour, 4 parts of corn starch, 4 parts of tapioca starch, 3.5 parts of wheat starch, 0.5 parts of baking soda, 0.015 parts of compound phosphate part, 0.006 part of guar gum, wherein the component of composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, wherein the weight ratio of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate is 2:1:1.

[0048](2) Stirring and kneading: add all raw materials in step (1) to edible salt and water, mix and stir for 6 minutes to obtain dough, wherein the weight of edible salt added is 3% of all raw materials in step (1), and the weight of water added is 40% of all raw materials in step (1); stirring and kneading...

Embodiment 3

[0058] A preparation method for extruded micro-expanded instant noodles, comprising the following steps:

[0059] (1) Prepare raw materials: Weigh the following raw materials by weight for later use: 80 parts of high-gluten refined flour, 10 parts of rice flour, 3.5 parts of corn starch, 3.3 parts of tapioca starch, 2 parts of wheat starch, 0.4 parts of baking soda, and 0.001 parts of compound phosphate part, 0.004 part of guar gum, wherein the component of composite phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, wherein the weight ratio of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate is 2:1:1.

[0060] (2) Stirring and kneading: add all raw materials in step (1) to edible salt and water, mix and stir for 5 minutes to obtain dough, wherein the weight of edible salt added is 2% of all raw materials in step (1), and the weight of water added is 38.5% of all raw materials in step (1); stirring and kneading ...

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Abstract

The invention discloses a preparation method of an extruded micro-expansion instant noodle, which comprises the following steps: (1) preparing raw materials; (2) stirring and kneading dough to obtaindough; (3) extrusion: placing the dough into a spiral extrusion molding machine to obtain an initial noodle, wherein the spiral extrusion molding machine comprises an extrusion cavity and a screw shaft, and the screw shaft is provided with a spiral blade having a pitch gradually decreasing from an input end to an output end, when pressed, the rotation speed of the screw shaft is controlled from 350 r / min to 750 r / min, the temperature in the extrusion chamber is from 90 DEG C to 110 DEG C, and the pressure is from 1 MPa to 2.1 MPa; (4) performing aging; (5) washing noodles; (6) performing quantitative molding; (7) drying the material; and (8) preparing dough block. The preparation method relates to the technical field of noodle processing, and the instant noodles prepared by the invention have the taste, texture and color of the hand-made noodle of the family, artificial pigments is not added, the organizational structure and characteristics of the raw materials cannot be affected, andthe needs of the general public for the nutrition, health and taste of instant foods can be satisfied.

Description

technical field [0001] The invention relates to the technical field of pasta processing, in particular to a preparation method of extruded micro-expanded instant noodles. Background technique [0002] Along with the increasingly quickening pace of life, non-fried instant noodles gradually become one of main food in people's life. The biggest disadvantage of non-fried instant noodles compared with fried noodles is that fried noodles are easy to absorb the taste of soup, while non-fried instant noodles are not easy to absorb the taste of soup and taste bad. Most of the existing non-fried instant noodles are processed by cooking or extruding and puffing. The rehydration time of the cooked instant noodles is long, and it is difficult to meet people’s requirements for fast eating of instant noodles. Although the rehydration time of the noodles processed by extrusion is Short, but during its processing, the texture of the raw material itself is affected by the puffing of the nood...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L7/17A23L7/191A23L3/40
CPCA23L7/113A23L7/17A23L7/191A23L3/40A23V2002/00A23V2300/10A23V2250/5118A23V2250/1614A23V2250/1576A23V2250/1618A23V2250/506
Inventor 张京李玉峰张伟科张伟翔李学斌程小亮李庆红蔡兴亮郭红霞崔玥
Owner 河南京华食品科技开发有限公司