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Noodle and seasoning combined non-fried instant noodles and production method thereof

A technology of non-fried instant noodles and instant noodles, applied in the field of food processing, which can solve the problems of difficult freeze-drying, differences in freeze-drying parameters, cumbersome steps, etc., and achieve the effect of convenient processing and eating, good gluten strength and elasticity

Active Publication Date: 2020-05-12
HENAN ZHENGLONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002]Currently, whether instant noodles are fried or non-fried products, most of them are composed of sauce package, powder package, vegetable package and bread. The seasoning packs are torn open and added one by one. The steps are cumbersome. The seasonings, especially the sauce packs, not only may not be squeezed clean or get the seasonings on the hands, which will bring great inconvenience to the product and cause waste of packaging materials. Bring more "inconvenience" to instant noodles, and bring bad experience to consumers for a long time
[0003]CN107279724A discloses a kind of non-fried noodle and its preparation method, although this method can realize integrated structure, also only realizes upper and lower integrated structure, namely The upper layer is the seasoning block, and the lower layer is the noodle cake, but there are many shortcomings in this result: 1. There are big problems in the firm combination of the noodle cake layer and the seasoning block; 2. After brewing, it needs to be turned up and down several times to mix the noodles and the seasoning Uniform; 3. When brewing in the container, only the seasoning on the upper layer can be seen, and it is impossible for consumers to see the shortcomings of the whole product intuitively.
4. Due to the obvious difference in material composition between the noodle cake layer and the seasoning block layer, there is also a big difference in the eutectic point of the upper and lower layers. Freeze-drying is also a big difference in the freeze-drying parameters. During the production process, the lower layer that is difficult to freeze-dry should be considered. part, the freeze-drying time must be extended, which causes a waste of energy; at the same time, the quality of the upper and lower parts cannot reach the best state and best quality of both.

Method used

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  • Noodle and seasoning combined non-fried instant noodles and production method thereof

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preparation example Construction

[0055] The raw materials for preparing noodles provided by the invention include 60-120 parts by mass of high-strength flour, preferably 70-110 parts by mass, more preferably 80-100 parts by mass.

[0056] The raw materials for preparing noodles provided by the present invention further include 20-35 parts by mass of starch, preferably 23-32 parts by mass, more preferably 26-29 parts by mass. The starch is preferably potato acetate starch, tapioca starch, potato starch, tapioca modified starch.

[0057] The raw materials for preparing noodles provided by the present invention further include 1-5 parts by mass of gluten powder, preferably 2-4 parts by mass, more preferably 2.5-3.5 parts by mass.

[0058] The raw materials for preparing noodles provided by the present invention further include 1-1.5 parts by mass of salt, preferably 1.1-1.4 parts by mass, more preferably 1.2-1.3 parts by mass.

[0059] The raw materials for preparing noodles provided by the present invention al...

Embodiment 1

[0138] The preparation method of the non-fried instant noodles of the fabric of the present embodiment is carried out according to the following steps:

[0139] (1) Weigh 100g of high-gluten flour, 25g of potato acetate starch, 2.5g of gluten powder, 1.5g of salt, 1.5g of egg liquid, 0.1g of xanthan gum, 0.15g of sodium dihydrogen phosphate, and 0.15g of lecithin, Gardenia yellow: 0.08g

[0140] (2) Dissolve the above-mentioned materials except flour, gluten and starch with 48ml of water, add egg liquid, stir at a rate of 40 rpm for more than 40 minutes, and make a saline solution for later use;

[0141] (3) Add flour, starch and gluten into the vacuum dough kneading machine, evacuate until the vacuum degree reaches 0.06Mpa, add the salt water prepared in (2) into the vacuum kneading pot, and stir at a speed of 80r / min 10 minutes, until a uniform flocculent is formed, and ripen for 20 minutes.

[0142] (4) The noodle band is pressed into a noodle band with a thickness of 1.0...

Embodiment 2

[0157] The preparation method of the non-fried instant noodles of the fabric of the present embodiment is carried out according to the following steps:

[0158] (1) Weigh high-gluten flour 100g, tapioca starch 25g, gluten powder 2g, salt 2g, egg liquid 2g, guar gum 0.1g, sodium hexametaphosphate 0.15g, sucrose fatty acid ester 0.15g, turmeric: 0.08g

[0159] (2) Dissolve the above-mentioned materials except flour, gluten and starch with 46ml of water, add egg liquid, stir at a rate of 40 rpm for more than 40 minutes, and make a saline solution for later use;

[0160] (3) Add flour, starch and gluten into the vacuum dough kneading machine, evacuate until the vacuum degree reaches 0.06Mpa, add the salt water prepared in (2) into the vacuum kneading pot, and stir at a speed of 80r / min 10 minutes, until a uniform flocculent is formed, and ripen for 20 minutes.

[0161] (4) The noodle band is pressed into a noodle band with a thickness of 1.0±0.02mm through a continuous calender, ...

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Abstract

The invention provides noodle and seasoning combined non-fried instant noodles. The noodle and seasoning combined non-fried instant noodles comprise bread, and seasonings and side dishes in gaps amongnoodles in the bread. According to the noodle and seasoning combined non-fried instant noodles, the noodles, the seasonings and the side dishes are produced into a whole, the formed instant noodles can be eaten after being soaked in boiling water for 3-4 min and stirred gently, processing and eating are convenient, and by means of the noodle and seasoning combined structure, the best condition and quality of the noodle and seasoning combined non-fried instant noodles can be achieved in a processing process.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a non-fried instant noodle with a material in one and a preparation method thereof. Background technique [0002] At present, whether instant noodles are fried or non-fried products, most of them are composed of sauce packs, powder packs, vegetable packs and noodle cakes. Before eating, you have to tear the seasoning packs one by one and add them. The steps are cumbersome. Sauce packs, not only may not be squeezed clean or get the seasoning on the hands, which will bring great inconvenience to the consumption of the product, but will also cause waste of packaging materials and bring more "inconvenience" to instant noodles. Consumers bring a bad experience. [0003] CN107279724A discloses a kind of non-fried noodles and preparation method thereof, although this method can realize integrated structure, also just realized the upper and lower integrated structure...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L19/00A23L27/00A23L5/10
CPCA23L7/113A23L19/03A23L27/00A23L5/13Y02A40/90
Inventor 姚忠良郭文江李芳滕加友
Owner HENAN ZHENGLONG FOOD