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Freeze-dried noodle making method based on laser micropore and ultrasonic-infrared cooking

A production method and microporous technology, which can be used in food ultrasonic treatment, food drying, and the function of food ingredients, etc., can solve the problems of high oil content and poor nutrition, and achieve short rehydration time, long shelf life, and improved retention rate Effect

Active Publication Date: 2021-09-24
BRILLIANCE BIO TECH CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention obtains traditional instant noodles, which have high oil content and are not as healthy and nutritious as the product of the present invention

Method used

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  • Freeze-dried noodle making method based on laser micropore and ultrasonic-infrared cooking
  • Freeze-dried noodle making method based on laser micropore and ultrasonic-infrared cooking
  • Freeze-dried noodle making method based on laser micropore and ultrasonic-infrared cooking

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1: A processing method for rapid rehydration and full-nutrition freeze-dried noodles treated with a large-aperture laser

[0032] Make high-gluten wheat flour 100g, edible salt 2g, inulin 3g, iron pyrophosphate 0.5g, niacin 5g, vitamin A0.2g, vitamin B10.5g, vitamin B20.5g, vitamin B60.5g, vitamin C Mix 0.03g, vitamin D 0.005g, vitamin E 0.003g, sodium bicarbonate 0.6g, sodium dihydrogen phosphate 0.6g, calcium carbonate 0.16g, DL-malic acid 0.16g, xylanase 0.12g, skim milk powder 20g , use a homogenizer to homogenize for 3 to 10 minutes, make it fully mixed, and prepare 5 parts of mixed flour for later use; add 500 g of the obtained mixed material and 200 g of water into the dough maker, and beat the dough for 30 minutes to obtain the spare dough; Cover with film to prevent water from evaporating, and proof for 40 minutes at 30°C; cut the proofed dough into thick slices to facilitate subsequent pressing; then repeatedly roll the thick slices to the skin, from t...

Embodiment 2

[0033] Embodiment 2: the processing method of the rapid rehydration complete nutrition freeze-dried noodle of short-spacing laser treatment

[0034] Make high-gluten wheat flour 100g, edible salt 3g, soybean oligosaccharide 5g, iron pyrophosphate 0.25g, niacin 5g, vitamin A0.2g, vitamin B10.5g, vitamin B20.5g, vitamin B60.5g, vitamin C Mix 0.03g, vitamin D 0.005g, vitamin E 0.003g, sodium bicarbonate 0.6g, sodium dihydrogen phosphate 0.6g, calcium carbonate 0.18g, DL-malic acid 0.16g, xylanase 0.12g, skim milk powder 20g , use a homogenizer to homogenize for 3 to 10 minutes, make it fully mixed, and prepare 5 parts of mixed flour for later use; add 550 g of the obtained mixed material and 200 g of water into the dough maker, and make dough for 30 minutes to obtain the spare dough; use the dough obtained in the step Cover with plastic wrap to prevent water from evaporating, and proof for 40 minutes at 30°C; cut the proofed dough into thick slices to facilitate subsequent pressi...

Embodiment 3

[0035] Example 3: Comparison of drying time, rehydration time and nutrient retention rate of freeze-dried noodles with the same formula and different treatments (1) Preparation and processing parameters of laser-treated noodles:

[0036] Make high-gluten wheat flour 100g, edible salt 3g, soybean oligosaccharide 5g, iron pyrophosphate 0.25g, niacin 5g, vitamin A0.2g, vitamin B10.5g, vitamin B20.5g, vitamin B60.5g, vitamin C Mix 0.03g, vitamin D 0.005g, vitamin E 0.003g, sodium bicarbonate 0.6g, sodium dihydrogen phosphate 0.6g, calcium carbonate 0.18g, DL-malic acid 0.16g, xylanase 0.12g, skim milk powder 20g , use a homogenizer to homogenize for 3 to 10 minutes, make it fully mixed, and prepare 5 parts of mixed flour for later use; add 550 g of the obtained mixed material and 200 g of water into the dough maker, and make dough for 30 minutes to obtain the spare dough; use the dough obtained in the step Cover with plastic wrap to prevent water from evaporating, and proof for 40...

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Abstract

The invention discloses a freeze-dried noodle making method based on laser micropore and ultrasonic-infrared cooking, and belongs to the field of food processing. According to the invention, high gluten wheat flour is used as a main raw material, and edible salt, prebiotics, whey protein powder, ferric pyrophosphate, nicotinic acid, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin D, vitamin E, and a skimmed milk powder composite leavening agent are added. The instant freeze-dried noodles are prepared by the following steps: fermenting, making wrappers, carrying out laser micro-pore processing, pressing noodles, carrying out three-frequency synchronous ultrasonic-infrared cooking, carrying out ultrasonic-assisted rinsing and freeze-drying. The water content of the freeze-dried noodles processed by the method is 3%-5%, and the shelf life is long; compared with a traditional freeze-dried noodle product, the brewing time of the product is shortened by 50%-70% and ranges from 3 min to 5 min; and the hardness is improved by 60%. The prepared noodles are short in rehydration time, comprehensive in nutrition, chewy in taste, long in shelf life, simple in technological process and suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making freeze-dried noodles based on laser and three-frequency synchronous ultrasonic-infrared cooking. Background technique [0002] Freeze-dried noodles belong to instant food products. The current market of instant noodles has been dominated by fried instant noodles. However, with the improvement of people's living standards, the inherent label of fried instant noodles "fried and unhealthy" has been replaced by consumers from healthy meal replacements. remove. Since 2013, the sales of instant noodles in China have begun to decline. According to instant noodle dealers, the cost of a box of 24 bags of instant noodles is 2 yuan per pack, and the price is 2.5 yuan per pack. The cost is only a few cents. In the case of declining sales, products often do not make money, or even lose money. In order to make up for the vacancy in the instant noodle m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L5/30A23L5/10A23L3/44A23L33/21A23L33/16A23L33/15A23L33/155A23L33/10
CPCA23L7/113A23L5/32A23L5/15A23L3/44A23L33/21A23L33/16A23L33/15A23L33/155A23L33/10A23V2002/00A23V2200/30A23V2250/044A23V2250/1592A23V2250/1618A23V2250/1614A23V2250/1578A23V2250/28A23V2250/7046A23V2250/702A23V2250/7042A23V2250/7044A23V2250/7052A23V2250/708A23V2250/71A23V2250/712A23V2300/48A23V2300/24A23V2300/10
Inventor 张慜刘文超郁东兴陈晨艾伦·牟俊达
Owner BRILLIANCE BIO TECH CO LTD