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Non-fried ultra-wide instant noodles and production method thereof

A production method, ultra-wide technology

Pending Publication Date: 2020-10-30
ANHUI MENGNIU FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the continuous development of society, more and more modern people pursue a scientific diet, which particularly emphasizes the combination of miscellaneous grains, coarse grains and coarse grains, and noodles are made of wheat flour, which cannot meet the human body's intake of miscellaneous grains and coarse grains. To adapt to the development of society, at the same time, the traditional noodles take a long time to rehydrate, have poor taste, are not resistant to boiling, and have a high rate of starch and protein dissolution during the boiling process. A large number of dissolved starch and protein particles are suspended in the soup, which will affect the viscosity of the noodles. , appearance and taste, can not meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A non-fried, ultra-wide instant noodles, made of the following quality raw materials: 95kg of high-gluten flour, 1kg of edible salt, 10kg of tapioca starch, 4kg of modified potato starch, 0.3kg of edible phosphate, and 0.8kg of emulsified oil.

[0024] A kind of production method of non-fried as above, super-width instant noodles, comprises the following steps:

[0025] (1) Mix the raw materials in proportion and send them to the continuous vacuum dough mixer for full kneading for 30 minutes;

[0026] (2) After kneading, the dough is statically matured for 45 minutes, and then sent to 7 high-pressure channels for continuous kneading and pressing to form a skin. The thickness of the dough is gradually pressed from 20mm to 1mm, and then secondly matured for 60 minutes at a constant temperature of 25°C and a humidity of 80%. spare;

[0027] (3) Cook the cured dough at 100°C for 3 minutes, enter the first water bath for overheating, then enter the high-temperature saturate...

Embodiment 2

[0030] A non-fried, ultra-wide instant noodles made of the following quality raw materials: 105kg of high-gluten flour, 2kg of edible salt, 15kg of tapioca starch, 6kg of modified potato starch, 0.5kg of edible phosphate, and 1.2kg of emulsified oil.

[0031] A kind of production method of non-fried as above, super-width instant noodles, comprises the following steps:

[0032] (1) Mix the raw materials in proportion and send them to the continuous vacuum dough mixer for full kneading for 40 minutes;

[0033] (2) After kneading the dough, statically mature the dough for 45 minutes, and then send it to 7 high-pressure channels to knead and press it continuously to form a skin. Control the thickness of the dough from 20mm to 1mm gradually, and then mature it for 60 minutes at a constant temperature of 30°C and a humidity of 85%. spare;

[0034] (3) Cook the cured dough at 110°C for 3 minutes, enter the first water bath for overheating, then enter the high-temperature saturated s...

Embodiment 3

[0037] A non-fried, ultra-wide instant noodles made of the following quality raw materials: 100kg of high-gluten flour, 1.5kg of edible salt, 12kg of tapioca starch, 5kg of modified potato starch, 0.4kg of edible phosphate, and 1kg of emulsified oil.

[0038] A kind of production method of non-fried as above, super-width instant noodles, comprises the following steps:

[0039] (1) Mix the raw materials in proportion and send them into the continuous vacuum dough mixer for full kneading for 35 minutes;

[0040] (2) After kneading, the dough is statically matured for 45 minutes, and then sent to 7 high-pressure continuous kneading and pressing to form a skin. The thickness of the dough is gradually pressed from 20mm to 1mm, and then secondly matured for 60 minutes at a constant temperature of 28°C and a humidity of 82%. spare;

[0041] (3) Cook the cured dough at 105°C for 3 minutes, enter the first water bath, and then enter the high-temperature saturated steaming, then enter ...

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Abstract

The invention discloses non-fried and ultra-wide instant noodles and a production method thereof. The instant noodle is prepared from the following raw materials in parts by mass: 95 to 105kg of high-gluten flour, 1 to 2kg of edible salt, 10 to 15kg of cassava starch, 4 to 6kg of potato modified starch, 0.3 to 0.5 kg of edible phosphate and 0.8 to 1.2 kg of emulsified oil. A non-deep-frying production process is adopted in the whole process of the instant noodles, which is similar to handwork production, the method has the advantages of simple process, continuous production, low energy consumption, less labor, fast product rehydration, chewiness, smoothness, easily controlled and stable quality, less addition, nutrition and health, solves the problems of long rehydration time, no chewiness, easy breaking and poor mouthfeel of the non-fried ultra-wide noodles compared with the traditional noodle production method, and has the advantages of stable and reliable product quality and good market prospect.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to non-fried, ultra-wide instant noodles and a production method thereof. Background technique [0002] Noodles is a traditional delicacy with a long history in my country. It has a history of more than 4,000 years in China. As a kind of noodle product that is easy to make, convenient to eat and rich in nutrition, noodles have gradually formed a variety of varieties with different flavors in the development. Local food. With the advancement of technology and the gradual improvement of people's requirements for noodle nutrition and taste, it is bound to promote the development of noodle processing. [0003] With the continuous development of society, more and more modern people pursue a scientific diet, which particularly emphasizes the combination of miscellaneous grains, coarse grains and coarse grains, and noodles are made of wheat flour, which cannot meet the ...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L29/30A23L5/10
CPCA23L7/113A23L29/30A23L5/13A23V2002/00A23V2250/5118A23V2250/1618A23V2250/18A23V2300/10A23V2300/24
Inventor 董继珍
Owner ANHUI MENGNIU FOOD
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