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Production method of quick-rehydration high-quality non-fried instant noodle blocks

A technology for non-fried instant noodles and a production method, which is applied in the field of food processing, can solve the problems of unsuitable industrial production, low single processing capacity, complicated process, etc., and achieves the effects of improving water rehydration, saving cleaning time, and simple process

Pending Publication Date: 2021-01-15
KEMEN NOODLE MFG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the above-mentioned production method has complicated process, less single treatment amount, high energy consumption, and is not suitable for industrialized production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] S1. Kneading noodles: in parts by weight; first take 1 part of salt and 0.2 part of edible alkali, dissolve them in 25.8 parts of water and water at 25°C to prepare a mixed solution for later use; then take 5 parts of modified starch, 68 parts of wheat flour, and compound enzyme 0.006 parts of the preparation, fully stirred in the mixer for 1min, while stirring, add the above mixed solution, keep stirring for 4min, then seal and rest the dough for 1min to form lumps;

[0042] Wherein the mass ratio of each component of the compound enzyme preparation is: fungal amylase: xylanase: lipase is 5:4:1.

[0043] S2, tableting: send the noodle dough prepared in S1 into a tablet press machine and carry out compound rolling 4 times to form a noodle blank;

[0044] S3. Continuous tableting and strip cutting: send the dough prepared in S2 into the tableting machine for continuous tableting, rolling step by step, and finally cut it into strips with a strip cutter with a thickness of...

Embodiment 2

[0050] S1. Kneading noodles: in parts by weight; first take 2 parts of salt and 0.2 parts of edible alkali, dissolve them in 25.8 parts of water at 40°C to prepare a mixed solution for later use; then take 6 parts of modified starch, 66 parts of wheat flour, and compound enzyme 0.004 parts of the preparation, fully stirred in the mixer for 1min, while stirring, add the above mixed solution, keep stirring for 3min, and then seal and rest the dough for 10min to form lumps;

[0051] Wherein the mass ratio of each component of the compound enzyme preparation is: fungal amylase: xylanase: lipase is 12:7:1.

[0052] S2, tableting: send the noodle dough prepared in S1 into a tablet press machine and carry out compound rolling 4 times to form a noodle blank;

[0053] S3. Continuous tablet pressing and strip cutting: Send the dough prepared in S2 into the tablet press machine for continuous tablet compression, rolling step by step, and finally cut it into strips with a strip cutter, wi...

Embodiment 3

[0059] S1. Kneading noodles: in parts by weight; first take 1 part of salt and 0.2 part of edible alkali, dissolve them in 25.8 parts of water and water at 30°C to prepare a mixed solution for later use; then take 8 parts of modified starch, 65 parts of wheat flour, and compound enzyme 0.006 part of preparation, fully stirred in the mixer for 1.2min, while stirring, add the above mixed solution, keep stirring for 4min, then seal the dough for 1min to form lumps;

[0060] Wherein the mass ratio of each component of the compound enzyme preparation is: fungal amylase: xylanase: lipase is 3:6:1

[0061] S2, tableting: send the noodle dough prepared in S1 into a tablet press machine and carry out compound rolling 4 times to form a noodle blank;

[0062] S3. Continuous tablet pressing and strip cutting: Send the dough prepared in step 2 into the tablet press machine for continuous tablet compression, rolling step by step, and finally cut it into strips with a strip cutter, with a th...

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Abstract

The invention provides a production method of quick-rehydration high-quality non-fried instant noodle blocks. The production method comprises the following steps of S1, carrying gout dough kneading; S2, carrying out tabletting; S3, continuously tabletting and slitting; S4, performing curing; S5, rolling into noodles; and S6, drying: adding a complex enzyme preparation during dough kneading, wherein the mass ratio of fungal amylase to xylanase to lipase in the complex enzyme preparation is (10-80): (10-80): (5-30); The water holding capacity and gluten network elasticity of dough are improved through the compound enzyme preparation, and the elasticity and rehydration effect of steamed noodles are improved in an assisted manner; and steam explosion is used for curing, so that the taste of the noodles is preserved to the greatest extent, and the noodles are endowed with excellent elasticity and toughness. The instant noodle blocks have the advantages of excellent mouthfeel, no addition ofother additives except salt, alkali and trace enzyme preparations, extremely simple formula, extremely clear boiled water instant noodle smell and pure taste, and is obviously superior to the same type of products on the market. In addition, the method is simple in process, large in treatment capacity and high in efficiency, and industrialization is easy to achieve.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for producing fast rehydrated high-quality non-fried instant noodle pieces. Background technique [0002] At present, the production process of non-fried instant noodles is almost all cooked and then dried. Due to the long cooking time, the texture of noodles is adversely affected, making the taste of instant noodles poor, and it will lose the special characteristics of fried instant noodles. Flavor; On the other hand, traditional non-fried instant noodles are not fried and cannot form a tiny pore network, resulting in poor rehydration performance. Therefore, how to keep the mouthfeel of fresh instant noodles and improve the rehydration performance of non-fried instant noodles is the biggest problem that non-fried instant noodles exist at present, and it is also a key technology that the industry needs to solve urgently. [0003] Patent CN201611016487.8 disclose...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L7/104A23L5/10
CPCA23L7/113A23L7/107A23L5/13A23L5/17A23V2002/00
Inventor 张明周代发杨春兰陈立忠吴雅玲马小海江潇潇
Owner KEMEN NOODLE MFG CO LTD