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Preparation technology for frozen cooked noodles

A technology for preparing and cooking noodles, applied in food freezing, food science and other directions, can solve problems such as no research reports, and achieve the effect of broadening the scope of application, improving the final quality, and improving the cooking quality and texture characteristics.

Active Publication Date: 2020-02-04
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are currently no relevant research reports

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1 The added amount of curdlan is 1% of flour, the proofing temperature is 25°C, and the recooking quality of frozen cooked noodles after 10 weeks of frozen storage at -18°C.

[0021] (1) Kneading dough: Weigh 100g of flour into the dough mixer, add 1.0g of curdlan, weigh 1.50g of sodium chloride and dissolve it in 40.00g of distilled water, pour it into the dough mixer after stirring, and knead the dough for 7 minutes ;

[0022] (2) Proofing: Seal the reconciled dough with plastic wrap, and let it rest for 20 minutes at 25°C;

[0023] (3) Calendering cut noodles: place the dough between the rollers of the noodle machine, press it once at a distance between the rollers of 2.00mm, fold the dough sheet and then repeatedly calender it 7 times, and then fold and calender it at a distance of 3.00mm 1 time, and then put in the rollers with a spacing of 2.50mm, 2.00mm, and 1.50mm and calender 1 time until the thickness of the dough sheet is 1.50mm; cut the above dough ...

Embodiment 2

[0027] Embodiment 2 does not contain curdlan gum, and all the other processes are the same as embodiment 1.

[0028] The flour, reagent and instrument used are the same as in Example 1.

[0029] The steps of proofing frozen cooked noodles, rolling cut noodles and ripening and freezing are the same as in Example 1.

[0030] Kneading dough: Weigh 100g of flour into the dough mixer, add 0g of curdlan, weigh 1.50g of sodium chloride and dissolve it in 40.00g of distilled water, pour it into the dough mixer after stirring, and knead the dough for 7 minutes;

[0031] The cooking loss rate and cooking water absorption rate of frozen cooked noodles measured by difference method were 7.85% and 107.90%, respectively. The viscosity, hardness, tensile maximum strength and tensile fracture distance of frozen cooked noodles measured by texture analyzer were respectively 316.49g.sec, 2123.31g, 10.61g and 21.53mm.

Embodiment 3

[0032] Embodiment 3 curdlan addition amount is 0.5% of flour, all the other processes are the same as embodiment 1.

[0033] The flour that uses, curdlan gum, reagent and instrument are with embodiment 1.

[0034] The steps of proofing, calendering and cutting of frozen cooked noodles, cooking and ripening and freezing are the same as in Example 1.

[0035] Kneading dough: Weigh 100g of flour into the kneader, add 0.5g of curdlan, weigh 1.50g of sodium chloride and dissolve it in 40.00g of distilled water, pour it into the kneader after stirring, and knead the dough for 7 minutes;

[0036] The cooking loss rate and cooking water absorption rate of frozen cooked noodles measured by difference method were 1.97% and 146.49%, respectively. The viscosity, hardness, tensile maximum strength and tensile fracture distance of frozen cooked noodles measured by texture analyzer were respectively 198.96g.sec, 3303.86g, 21.52g, and 57.39mm.

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PUM

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Abstract

The invention discloses a preparation technology for frozen cooked noodles, and belongs to the technical field of food processing. Curdlan is taken as a modifier of the frozen cooked noodles and is added into flour, the frozen cooked noodles are prepared through technologies, including dough kneading, fermenting, rolling, cutting, maturation and freezing, and an adding ratio is controlled to improve the secondary cooking quality of the frozen cooked noodles. The preparation technology disclosed by the invention creatively utilizes the curdlan to improve the secondary cooking quality of the frozen cooked noodles, a new method is provided for eliminating the quality deterioration of the frozen cooked noodles in a freezing process, and meanwhile, an application range of the curdlan is furtherexpanded.

Description

technical field [0001] The invention relates to a preparation process of frozen cooked noodles, in particular to a process of using curdlan as an improver for frozen cooked noodles to improve the final re-cooking quality of frozen cooked noodles, and belongs to the technical field of food processing. Background technique [0002] As a combination of fast-paced life and modern food processing technology, frozen cooked noodles have the characteristics of nutrition, health, convenience, safety, and good taste, and can meet people's needs for healthy diet and adapting to fast-paced life. Frozen cooked noodles refer to a new type of noodle product that can be eaten after fresh noodles are cooked and quickly frozen, and can be eaten after rapid reheating. Freezing is the key to long-term preservation of frozen cooked noodles, and it also directly determines the final re-cooking quality of frozen cooked noodles. Conditions such as frozen storage temperature and temperature fluctua...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L7/113A23L29/30
CPCA23L7/113A23L29/30A23L5/10A23V2002/00A23V2300/20
Inventor 梁赢曲卓婷王金水朱梦菲刘智磊李洁
Owner HENAN UNIVERSITY OF TECHNOLOGY
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