Anti-sticking agent for noodles, easy-to-disperse brewing type instant noodles and preparation method of instant noodles

Abstract

The invention relates to the technical field of food processing, in particular to an anti-sticking agent for noodles, easy-to-disperse brewing type instant noodles and a preparation method of the instant noodles. The high-amylose corn starch, the mono-glycerol fatty acid ester, the diglycerol fatty acid ester and the whey protein are creatively compounded to serve as the anti-sticking agent for the noodles, all the components have a synergistic effect, grease is not used for preventing adhesion, and generation of rotten rancidity is reduced. The anti-sticking agent is used as the anti-sticking agent for the instant noodles easy to brew, the market blank that most of anti-sticking agents on the market are only suitable for fresh noodles and cold noodles is filled, and the prepared instant noodles can be cooked after being brewed, and are good in elasticity and sufficient in wheat fragrance. Meanwhile, the instant noodle processing technology is optimized and upgraded, a fan is installed on a production line, moisture on the surfaces of the noodles is blow-dried firstly, then shaping is conducted, the adhesion problem is more effectively solved, investment is small, and industrial application and popularization are easy.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to an anti-sticking agent for noodles, easily dispersible instant noodles and a preparation method thereof. Background Art

[0002] With the accelerated pace of modern life, people, especially office workers, need to solve dietary problems more conveniently and quickly. The high oil and fat content of fried instant noodles discourages most consumers. Therefore, in the current environment that advocates green and healthy consumption, simple, nutritious, economical and convenient non-fried instant noodles have appeared in the public eye and become a "net celebrity" product in the noodle industry.

[0003] However, instant noodles have the problem of sticking when brewing, which limits their development. There are two main reasons for the sticking of instant noodles. First, based on the actual production situation of the company, after steaming and cutting the noodles, the surface humidity of the noodles is relatively high, which causes the noodles to stick during the shaping process, which in turn causes the noodles to stick during brewing; second, when the noodles are brewed in boiling water, under the action of high temperature, the starch absorbs water, becomes sticky and easy to break, especially a large number of amylose molecules escape from the inside, and then the temperature begins to drop. The amylose molecules will repolymerize under the action of mechanical shear, resulting in an increase in viscosity, which leads to the sticking of noodles. The sticking problem of instant noodles has greatly limited its large-scale production, so preventing the noodles from sticking during the brewing process is a problem that needs to be solved urgently.

[0004] At present, in order to prevent adhesion, the amount of water added to the noodle formula is usually reduced, or the noodles are soaked in an anti-adhesion solution for a certain period of time before drying, or after the heating process of the noodles, edible oils, oil preparations, thickening polysaccharides and emulsifier aqueous solutions are sprayed on the noodles. However, the above methods will have a negative impact on the quality of the noodles. For example, by spraying an aqueous solution oil preparation prepared by mixing glycerol and polyglycerol fatty acid esters, lecithin and ethanol with edible oils on the surface of the noodles, because the composition used contains oil, it will produce turbidity when dispersed in water, resulting in turbidity of the soup or noodle soup when eating noodles, which will damage the taste of the soup. Therefore, it is necessary to explore and develop anti-adhesive agents for noodles to overcome the defects of existing anti-adhesive agents. Summary of the invention

[0005] In order to overcome the defects of the prior art, one of the purposes of the present invention is to provide an anti-sticking agent for noodles, which does not contain oil, and overcomes the defects of oil-containing anti-sticking agents that produce a corrupt "smell" and affect the taste of noodles.

[0006] The second object of the present invention is to provide easy-to-disperse instant noodles. The anti-sticking agent of the present invention is used, which is easy to brew, not easy to stick, has no peculiar smell, has stable noodle texture and good taste.

[0007] The third object of the present invention is to provide a method for preparing easily dispersible instant noodles, which is simple to operate and easy to promote and apply industrially.

[0008] In order to achieve the above object, the technical solution adopted by the present invention is as follows:

[0009] The anti-sticking agent for noodles is prepared from the following raw materials in parts by mass: 1-2 parts of high-amylose corn starch, 0.5-1 parts of mono- and di-glycerol fatty acid esters, and 1-2 parts of whey protein.

[0010] Preferably, the mass ratio of high amylose corn starch, mono- and di-glycerol fatty acid esters, and whey protein is 4:1:2.

[0011] The high-amylose corn starch of the invention is a natural resistant starch, and the content of amylose is 55-60%.

[0012] In a specific embodiment of the present invention, the high-amylose corn starch has an amylose content of 70%, which is purchased from Henan Xinfuwang New Material Technology Co., Ltd.; mono- and diglycerol fatty acid esters are purchased from Wuzhi Furunde Food Technology Co., Ltd.; and whey protein isolate of whey protein is 80%, which is purchased from New Zealand Fonterra Cooperative Group Co., Ltd.

[0013] The easy-to-disperse instant noodles are prepared from the following raw materials in parts by mass: 100 parts of wheat flour, 0.2-1 parts of a gluten enhancer, 0.1-0.5 parts of edible salt, and 0.5-1.5 parts of an anti-sticking agent; the anti-sticking agent is the anti-sticking agent according to claim 1 or 2.

[0014] Preferably, the ingredients include 100 parts of wheat flour, 0.5 parts of gluten enhancer, 0.3 parts of edible salt and 0.5-1 parts of anti-sticking agent.

[0015] In a specific embodiment of the present invention, the gluten enhancer is composed of the following components in percentage by mass: 47.5% sodium tripolyphosphate, 35% sodium polyacrylate, 12.5% ​​sodium hexametaphosphate, and 5% sodium alginate, purchased from Hangzhou Polymer Biotechnology Co., Ltd.; the wheat flour is Wudeli strong gluten seven-star wheat core flour.

[0016] The method for preparing the above-mentioned easily dispersible instant noodles comprises the steps of uniformly mixing wheat flour, edible salt, a gluten enhancer and an anti-sticking agent to obtain a mixed powder; adding water to the mixed powder to sequentially complete dough kneading, dough maturation, sheeting, steaming, strip cutting, shaping, drying and packaging.

[0017] Before shaping, the method also includes blowing dry the surface moisture of the noodles, passing the cooked noodles through the plate surface, and putting them into the shaping noodle bowl; blowing dry the surface moisture of the noodles, passing the cooked noodles through the plate surface, and putting them into the shaping noodle bowl.

[0018] The present invention dries the surface moisture of noodles by installing a fan assembly on a forming table, the fan assembly comprises: a fan and a fan cover; the fan cover has a maximum longitudinal outlet angle α and a maximum transverse outlet angle β, and the vertical line of the surface hole falls within the area of ​​the maximum transverse outlet angle β, so as to ensure that the noodles are not blown off. The moisture on the surface of the noodles is dried to prevent adhesion during the forming process, thereby solving the problem of easy adhesion of noodles when brewing.

[0019] In the above preparation method, the dough is cooked, which includes leaving the dough to stand and cook for 15-25 minutes at a temperature of 30-40° C. to obtain cooked dough;

[0020] The sheeting is to press the cooked dough into a plate to obtain a cooked dough sheet with a thickness of 0.5-1.0 mm;

[0021] Steaming is to steam the wet cooked noodles in a steamer at 100° C. for 4-8 minutes to obtain cooked noodles;

[0022] Cutting into strips is to cut the cooked noodles into noodles with a width of 5-15mm;

[0023] The drying step is to dry the shaped noodles at 100° C. for 60-100 minutes to obtain dried noodles.

[0024] Beneficial effects of the present invention:

[0025] 1) The present invention creatively mixes high-amylose corn starch, mono- and di-glycerol fatty acid esters and whey protein as an anti-sticking agent for noodles. The mono- and di-glycerol fatty acid esters can combine with starch in flour to form a starch-lipid complex to prevent starch dissolution. The whey protein can loosen the protein structure and reduce the adhesion of starch on the surface of noodles, thereby reducing the adhesion of noodles. The high-amylose corn starch has good rheological properties and stability, and can improve the taste, cooking properties and formability of noodles. The various components work synergistically with each other and can be used as an anti-sticking agent for instant noodles.

[0026] 2) The present invention does not use grease to prevent adhesion and reduce the generation of corruption "smell";

[0027] 3) Most of the anti-adhesion additives on the market are for noodle products such as fresh noodles and cold noodles, and there is no anti-adhesion agent for instant noodles. The present invention fills this gap;

[0028] 4) The present invention optimizes and upgrades the processing technology of instant noodles. A fan is installed on the production line to dry the surface moisture of the noodles before shaping them, which is more effective in solving the adhesion problem, requires less investment, and is easy to promote and apply industrially;

[0029] 5) The easily dispersible instant noodles of the present application have the advantages of being cooked immediately after brewing, having good elasticity and having a strong wheat flavor. DETAILED DESCRIPTION

[0030] The present invention is further described in detail below in conjunction with specific embodiments. Unless otherwise specified, the equipment and reagents used in each embodiment and test example can be obtained from commercial sources.

[0031] The core materials used in the following examples and comparative examples are from:

[0032] The wheat flour is Wudeli strong gluten seven-star wheat core flour;

[0033] The muscle strengthening agent was purchased from Hangzhou Polymer Biotechnology Co., Ltd.

[0034] High amylose corn starch (amylose content of 70%, purchased from Henan Xinfuwang New Material Technology Co., Ltd.);

[0035] Mono- and di-glycerol fatty acid esters were purchased from Wuzhi Furunde Food Technology Co., Ltd.;

[0036] Whey protein (whey protein isolate 80%, purchased from Fonterra Cooperative Group Limited, New Zealand).

[0037] The preparation method of the instant noodles of the following embodiments and comparative examples comprises the following steps:

[0038] (1) Mix wheat flour, edible salt, a gluten enhancer, and an anti-sticking agent according to weight to prepare a mixed powder;

[0039] (2) adding water according to weight proportion to the mixed powder, and kneading for 10 minutes until the dough contains no raw flour and has a smooth surface, thereby obtaining a dough;

[0040] (3) leaving the dough to mature at a temperature of 30-40° C. for 15-25 minutes to obtain a matured dough;

[0041] (4) pressing the cooked dough into sheets to obtain cooked dough sheets with a thickness of 0.8 mm;

[0042] (5) steaming the wet noodles in a steamer at 100° C. for 6 minutes to obtain cooked noodles;

[0043] (7) Cutting into strips: Cut the cooked noodle sheet into strips with a width of 12 mm to obtain cooked noodles;

[0044] (8) Shaping: A fan is installed on the shaping table to pass the cooked noodles through the plate and put them into the shaping bowl;

[0045] (9) Drying: drying the shaped noodles at 100° C. for 100 minutes to obtain dried noodles;

[0046] (10) Packaging: The dried noodles are packaged.

[0047] The following examples and comparative examples all adopt the same instant noodle preparation method as described above, adopt different mixed material formulas, and different anti-sticking agents to prepare different instant noodles. By comparing the taste, properties and other qualities of the prepared different instant noodles, the beneficial effects of the anti-sticking agent provided by the present invention and the prepared easily dispersible instant noodles are characterized.

[0048] Example 1

[0049] The easily dispersible instant noodles provided in this embodiment are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1 part of edible salt, 0.2 parts of a gluten enhancer, 1 part of an anti-sticking agent, and 43 parts of water;

[0050] The anti-sticking agent is prepared from the following raw materials in parts by weight: 2 parts of high-amylose corn starch, 0.5 parts of mono- and di-glycerol fatty acid esters, and 1 part of whey protein.

[0051] Example 2

[0052] The easily dispersible instant noodles provided in this embodiment are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1 part of edible salt, 0.2 parts of a gluten enhancer, 0.5 parts of an anti-sticking agent, and 43 parts of water;

[0053] The anti-sticking agent is prepared from the following raw materials in parts by weight: 2 parts of high-amylose corn starch, 0.5 parts of mono- and di-glycerol fatty acid esters, and 1 part of whey protein.

[0054] Example 3

[0055] The easily dispersible instant noodles provided in this embodiment are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1 part of edible salt, 0.2 parts of gluten enhancer, 1.5 parts of anti-sticking agent, and 43 parts of water;

[0056] The anti-sticking agent is prepared from the following raw materials in parts by weight: 2 parts of high-amylose corn starch, 0.5 parts of mono- and di-glycerol fatty acid esters, and 1 part of whey protein.

[0057] Example 4

[0058] The easily dispersible instant noodles provided in this embodiment are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1 part of edible salt, 0.2 parts of a gluten enhancer, 1 part of an anti-sticking agent, and 43 parts of water;

[0059] The anti-sticking agent is prepared from the following raw materials in parts by weight: 0.5 parts of high-amylose corn starch, 0.5 parts of mono- and di-glycerol fatty acid esters, and 1 part of whey protein.

[0060] Example 5

[0061] The easily dispersible instant noodles provided in this embodiment are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1 part of edible salt, 0.2 parts of a gluten enhancer, 1 part of an anti-sticking agent, and 43 parts of water;

[0062] The anti-adhesive agent is prepared from the following raw materials in parts by weight: 2 parts of high-amylose corn starch, 1 part of mono- and di-glycerol fatty acid esters, and 1 part of whey protein.

[0063] Example 6

[0064] The easily dispersible instant noodles provided in this embodiment are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1 part of edible salt, 0.2 parts of a gluten enhancer, 1 part of an anti-sticking agent, and 43 parts of water;

[0065] The anti-sticking agent is prepared from the following raw materials in parts by weight: 2 parts of high-amylose corn starch, 0.5 parts of mono- and di-glycerol fatty acid esters, and 2 parts of whey protein.

[0066] Comparative Example 1

[0067] This comparative example is different from Example 1 in that no release agent is used.

[0068] Comparative Example 2

[0069] The difference between this comparative example and Example 1 is that the anti-sticking agent is a single component of high-amylose corn starch, and the weight portion used is 1 part.

[0070] Comparative Example 3

[0071] The difference between this comparative example and Example 1 is that the anti-sticking agent is a single component of high-amylose corn starch, and the weight portion used is 2 parts.

[0072] Comparative Example 4

[0073] The difference between this comparative example and Example 1 is that the anti-sticking agent is a single component of high-amylose corn starch, and the weight portion used is 3 parts.

[0074] Comparative Example 5

[0075] The difference between this comparative example and Example 1 is that the anti-sticking agent is a single component of mono- and di-glycerol fatty acid esters, and the weight portion used is 0.2 parts.

[0076] Comparative Example 6

[0077] The difference between this comparative example and Example 1 is that the anti-sticking agent is a single component of mono- and di-glycerol fatty acid esters, and the weight portion used is 0.5 parts.

[0078] Comparative Example 7

[0079] The difference between this comparative example and Example 2 is that the anti-sticking agent is a single component of mono- and di-fatty acid glycerides, and the weight portion used is 1 part.

[0080] Comparative Example 8

[0081] The difference between this comparative example and Example 2 is that the anti-sticking agent is a single component whey protein, and the amount used is 0.5 parts by weight.

[0082] Comparative Example 9

[0083] The difference between this comparative example and Example 1 is that the anti-sticking agent is a single component whey protein, and the amount used is 1 part by weight.

[0084] Comparative Example 10

[0085] The difference between this comparative example and Example 1 is that the anti-sticking agent is a single component whey protein, and the amount used is 2 parts by weight.

[0086] Comparative Example 11

[0087] Same as in Example 1, the anti-adhesive agent is 0.1 part of a commercially available anti-adhesive agent (Hangzhou Polymer Biotechnology Co., Ltd., R001 emulsifying dispersant (mono- and diglycerol fatty acid esters, acetate starch)) (added according to the method of commercial products).

[0088] Comparative Example 12

[0089] Same as Example 1, the anti-adhesive agent is 0.2 parts of commercially available anti-adhesive agent 2 (Hunan Rongxiangyuan Biotechnology Co., Ltd., (modified cassava starch, soluble soybean polysaccharide, corn starch)) (added according to the method of commercial products).

[0090] The prepared instant noodles were subjected to sensory evaluation.

[0091] Add 4 times the amount of boiling water to the prepared instant noodles and brew for 5 minutes as samples for evaluation. The evaluation team consists of 10 laboratory personnel. Before tasting, the evaluation criteria are distributed to the tasters, and the specific evaluation items are explained to allow the evaluators to have a full understanding of the sensory scoring of noodles, and sensory training is provided to the evaluators. During the tasting, the noodles are scored for appearance, color, flavor, taste, etc. The specific scoring criteria are shown in Table 1.

[0092] Table 1 Sensory rating table

[0093]

[0094] The sensory evaluation results are shown in Table 2. Comparative Example 7 did not add an anti-sticking agent, and its appearance was poor, and the noodles were seriously stuck after brewing. After adding commercially available anti-sticking agents (Comparative Examples 11 and 12), the sticking situation was improved to a certain extent, but the effect was not good; compared with the compound anti-sticking agents of Comparative Examples 2-10, the compound anti-sticking agents of Examples 1-6 of the present invention had synergistic effects between the components, and the appearance was improved, and Example 1 had the best effect.

[0095] Table 2 Sensory evaluation scores

[0096]

[0097]

[0098] The mixed powder with anti-adhesive agent added was directly subjected to RVA analysis, and the determination method was the same as that of the prior art. Table 3 shows the RVA characteristic analysis results. Compared with Comparative Example 1, the peak viscosity, valley viscosity and final viscosity of the mixed powder with anti-adhesive agent added in Examples 1-6 all decreased to a certain extent, and the peak time was advanced. This may be because the addition of anti-adhesive agent reduces the degree of water absorption of starch particles, reduces the degree of mutual squeezing between starch molecules, reduces viscosity, and the peak time is also advanced.

[0099] Table 3 RVA test results of anti-adhesion flour with different formulations

[0100]

[0101] The texture of the instant noodles prepared in the embodiment and the comparative example was analyzed, and the texture analysis results are shown in Table 4. Compared with comparative example 1, the addition of an anti-sticking agent can improve the overall quality of the instant noodles, but compared with commercially available anti-sticking agents and single-component anti-sticking agents, the noodles prepared by the composite anti-sticking agent of the present invention have significantly reduced adhesion (adhesion / adhesion), significantly increased hardness, elasticity and chewiness, and better overall quality.

[0102] Table 4 Analysis of the texture of noodles made with different anti-adhesion formulas

[0103]

[0104] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. An anti-sticking agent for noodles, characterized in that: The invention is prepared from the following raw materials in parts by weight: 1-2 parts of high-amylose corn starch, 0.5-1 parts of mono- and di-glycerol fatty acid esters, and 1-2 parts of whey protein.

2. The anti-sticking agent for noodles according to claim 1, characterized in that The mass ratio of high amylose corn starch, mono- and di-glycerol fatty acid esters, and whey protein is 4:1:

2.

3. The anti-sticking agent for noodles according to claim 1 or 2, characterized in that The high-amylose corn starch has an amylose content of 70%; the whey protein isolate content of the whey protein is 80%.

4. Easy-to-disperse instant noodles, characterized in that: The invention is prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 0.2-1 parts of a gluten enhancer, 0.1-0.5 parts of edible salt, and 0.5-1.5 parts of an anti-sticking agent; the anti-sticking agent is the anti-sticking agent according to claim 1 or 2.

5. The easily dispersible instant noodles according to claim 4, characterized in that 100 parts of wheat flour, 0.5 parts of gluten enhancer, 0.3 parts of edible salt, and 0.5-1 parts of anti-sticking agent.

6. The easily dispersible instant noodles according to claim 4 or 5, characterized in that The gluten enhancer is composed of the following components in percentage by mass: 47.5% sodium tripolyphosphate, 35% sodium polyacrylate, 12.5% ​​sodium hexametaphosphate, and 5% sodium alginate; the wheat flour is Wuderi strong gluten seven-star wheat core flour.

7. A method for preparing the easily dispersible instant noodles according to any one of claims 4 to 6, characterized in that: The method comprises the steps of uniformly mixing wheat flour, edible salt, a gluten enhancer and an anti-sticking agent to obtain a mixed powder; adding water to the mixed powder to sequentially complete dough kneading, dough maturation, sheeting, steaming, strip cutting, shaping, drying and packaging.

8. The method for preparing the easily dispersible instant noodles according to claim 7, characterized in that: Before shaping, the surface moisture of the noodles is blown dry, and then the cooked noodles are passed through a plate and put into the shaped noodle bowl.

9. The method for preparing the easily dispersible instant noodles according to claim 8, characterized in that: A fan assembly is installed on the forming table to dry the surface moisture of the noodles. The fan assembly includes: a fan and an air hood; the air hood has a maximum longitudinal air outlet angle α and maximum horizontal air outlet angle β , the vertical line of the surface hole falls on the maximum horizontal wind outlet angle β area to ensure that the noodles are not blown off.

10. The method for preparing the easily dispersible instant noodles according to any one of claims 7 to 9, characterized in that: Cooking the dough includes letting the dough stand and cook for 15-25 minutes at a temperature of 30-40° C. to obtain cooked dough; Optionally, the sheeting is to press the cooked dough into a plate to obtain a cooked dough sheet with a thickness of 0.5-1.0 mm; Optionally, steaming is steaming the wet cooked noodles in a steamer at 100° C. for 4-8 minutes to obtain cooked noodles; Optionally, cutting into strips is to cut the cooked noodles into noodles with a width of 5-15 mm; Optionally, drying is drying the shaped noodles at 100° C. for 60-100 minutes to obtain dried noodles.

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