Fine dried noodles and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to fine dried noodles and a preparation method thereof. According to the method, the high-temperature drying treatment conditions of the noodles are optimized, so that the meal delivery speed and the soaking resistance of the fine dried noodles are remarkably improved. Furthermore, the thermal response behavior and the structural evolution path of the dough can be effectively regulated and controlled by reasonably regulating the ratio of protein to starch in the raw materials. Performance test results show that the fine dried noodles obtained by adopting the preparation process provided by the invention reach or are even superior to the level realized by a complex fermentation or gradient calendering process in the prior art in the aspects of meal delivery speed and soaking resistance, and are equivalent to a citation patent; and the key texture indexes such as hardness, elasticity, chewiness and cohesiveness obviously exceed the key texture indexes of a citation patent product, and better taste quality and eating experience are shown.

Description

Technical Field

[0001] This application belongs to the field of food processing technology, specifically relating to a type of dried noodle that is simple to prepare, easy to cook, and resistant to soaking. Background Technology

[0002] Against the backdrop of rapid development in restaurant chain operations and central kitchen models, the standardized and efficient supply of staple foods has become a core issue in kitchen operations. As a representative staple food of Chinese cuisine, noodles not only meet consumers' taste expectations but also directly impact serving efficiency and brand experience. However, industrially produced noodles have long faced a structural contradiction between "fast cooking" and "draining resistance": pursuing cooking speed often results in loose noodles that are prone to becoming mushy and breaking; while increasing soaking resistance requires increasing density, sacrificing cooking efficiency. This technological bottleneck severely restricts the application of high-turnover formats such as fast food and pre-prepared dishes, urgently requiring a fundamental breakthrough at the processing technology level.

[0003] To address this challenge, patent application number 202310631689.7 proposes a method for preparing semi-fermented noodles, outlining a synergistic process involving five-stage fermentation and refined rolling. This technology integrates fermentation throughout multiple stages, including dough mixing, rolling, shaping, and pre-drying. Through five independently controlled fermentation stages under specific temperature and humidity conditions (e.g., 20-40℃, 60-80% RH), it achieves gradual dough relaxation, flavor development, and protein cross-linking. Simultaneously, a gradient rolling process is employed, gradually compressing the dough strip from an initial 10-15cm to 0.8-1.3mm, constructing a dense and uniform gluten network. This dual regulation of biological fermentation and physical densification ultimately results in an ideal microstructure—a dense outer layer resisting leaching and foaming, while a moderately loose inner layer facilitates rapid water absorption and cooking, fundamentally resolving the performance conflicts inherent in traditional processes. Practical verification demonstrates that this technology significantly improves the overall performance of the noodles. Test data shows that the product reaches ideal doneness in boiling water in just 10 seconds, significantly reducing serving time. It maintains its shape even after 24 hours of cold water immersion, exhibiting excellent stability without sticking or breaking. Texture analysis reveals a hardness of 48.01 N, indicating strong chewiness, a smooth and chewy texture, and a naturally sweet flavor. This provides a feasible solution for fast-food noodle restaurants, group catering, and pre-prepared food companies that balances efficiency and quality.

[0004] However, despite the significant breakthroughs in structural design and performance of this semi-fermentation and gradient calendering process, its practical application still faces two key challenges: high production process complexity and room for improvement in textural stability. Firstly, the five-stage fermentation process requires independent and precise control of temperature, humidity, time, and environmental cleanliness at multiple stages. This not only increases the complexity of production line layout and equipment management but also places higher demands on the technical skills of operators, potentially leading to batch-to-batch consistency fluctuations and limiting its rapid replication and automated integration in small and medium-sized enterprises. More importantly, although the finished product achieves a hardness of 48.01N, significantly higher than most traditional noodles (such as Jinlongyu fermented noodles at 31.25N), it still exhibits a relatively soft texture and insufficient chewiness during actual consumption, indicating a gap between its textural properties and ideal taste, suggesting room for further improvement. Summary of the Invention

[0005] The purpose of this application is to provide a type of dried noodle that is simple to prepare and is resistant to soaking and easy to cook, which is achieved through the following technical solution:

[0006] A method for preparing dried noodles includes drying noodles with a moisture content of 12-25% at a high temperature of 60-90°C to reduce the moisture content of the noodles to below 12%, thereby obtaining dried noodles; the serving speed of the dried noodles is 10-33 seconds, and the soaking resistance is greater than 24 hours.

[0007] For the testing standards of serving speed and foam resistance in this technical solution, please refer to the performance testing section of this application.

[0008] Preferably, the noodles are obtained by rolling, cutting and pre-drying dough flakes; the dough flakes include 10-90 parts flour and 30-50 parts water; the flour contains 6-15% protein and 72-82% starch.

[0009] Preferably, the dough also includes no more than 5 parts of additives, the additives being at least one of sodium alginate, guar gum, gelatin, carrageenan, xanthan gum, starch acetate, soy protein isolate, and gluten powder.

[0010] Preferably, the pre-drying process includes: removing free water from the surface of the noodles at a temperature of 20-30°C and a humidity of 70-85%RH, and then promoting the moisture content of the noodles to reach 12-25% at a temperature of 25-50°C and a humidity of 40-90%RH.

[0011] A type of dried noodle, prepared using any of the preparation methods described above.

[0012] Preferably, the hardness of the noodles is 52.78~77.32N.

[0013] Preferably, the elasticity of the noodles is 1.24~1.58mm.

[0014] Preferably, the chewiness of the noodles is 36.19~59.87mJ.

[0015] Preferably, the cohesion of the noodles is 0.45~0.59 Ratio.

[0016] Preferably, the adhesive strength of the noodles is 25.07~43.07 mJ.

[0017] Compared with the prior art, this application has the following beneficial effects:

[0018] This application significantly improves the serving speed and soaking resistance of dried noodles by optimizing the high-temperature drying conditions. The applicant's research indicates that, given that traditional drying processes generally control the maximum temperature to no more than 50℃, this application innovatively raises the high-temperature drying stage temperature to 60-90℃. Within this temperature range, the proteins inside the noodles may undergo thermal denaturation and gradually coagulate, while the starch granules can moderately gelatinize under heat and form a dense, stable three-dimensional network structure with the proteins. This structure not only enhances the mechanical strength and water penetration resistance of the noodles, thus significantly improving soaking resistance, but also promotes rapid water transfer due to its ordered structure, greatly shortening the rehydration time and achieving a leapfrog improvement in serving speed.

[0019] Furthermore, by rationally adjusting the ratio of protein to starch in the raw materials, the thermal response behavior and structural evolution path of the dough can be effectively controlled. High protein content helps enhance the rigidity of the network framework, while a specific ratio of starch provides moderate expansion and binding support at high temperatures. The synergistic effect of these two factors allows the noodles to form an ideal microstructure that combines strength and toughness during high-temperature drying. In addition, the addition of additives further strengthens the cross-linking degree of the protein-starch network, improving the structural stability of the noodles in hot water and preventing excessive swelling or breakage. This allows for continuous optimization of hardness, elasticity, and chewiness without sacrificing texture.

[0020] Performance test results show that the noodles prepared using the process described in this application have reached or even surpassed the levels achieved by existing technologies through complex fermentation or gradient rolling processes in terms of serving speed and soup resistance, comparable to the cited patent. Furthermore, in key textural indicators such as hardness, elasticity, chewiness, and cohesion, they significantly exceed the cited patent product, exhibiting superior taste and eating experience. In particular, compared to typical commercially available products (such as Comparative Example 4, Dragonfish Fermented Noodles), the product described in this application possesses stronger chewiness and cooking resistance, fully demonstrating its advantages in practical applications.

[0021] In summary, this application constructs a novel technical route centered on raw material design, component regulation, high-temperature structural shaping, and functional enhancement. This route abandons the traditional path relying on multi-step fermentation or high-cost calendering equipment, instead achieving a comprehensive upgrade in noodle performance through precise control of drying thermodynamic conditions and synergistic optimization of raw material formulation and additives. This technical approach is not only simple in process and easy to industrialize, but also demonstrates significant and substantial progress in product performance, fully proving its advanced nature and effectiveness, and possessing broad industrialization prospects. Detailed Implementation

[0022] The present application will now be further described by way of specific embodiments. Those skilled in the art will be able to implement the present application based on these descriptions. Furthermore, the embodiments of the present application described below are generally only a part of the embodiments of the present application, and not all of the embodiments. Therefore, all other embodiments obtained by those skilled in the art based on the embodiments of the present application without inventive effort should fall within the scope of protection of the present application.

[0023] Example 1

[0024] A method for preparing dried noodles includes the following steps:

[0025] (1) Raw material preparation and dough kneading stage

[0026] Raw material specifications: Use medium-gluten flour with a protein content of 8-11% and a starch content of 75-78% to ensure that the flour is free of lumps and odors and meets food-grade hygiene standards; use purified drinking water (such as filtered tap water) and pre-adjust the water temperature to 18-20℃ to avoid water temperature fluctuations affecting the formation of flour flakes.

[0027] Mixing: Using a ratio of 90 parts flour to 30 parts water, first pour the flour into a dough mixer with a mixing function, and turn on low speed (set the speed to 60~80 rpm). At the same time, slowly and evenly add water to avoid local lumps. Continue mixing for 8~10 minutes until the flour and water are completely combined, forming a smooth dough without any dry flour particles.

[0028] Temperature control: During the dough mixing process, the temperature of the dough flakes is monitored in real time by the temperature control system of the dough mixer. If the temperature is too high (above 22℃), the mixing speed can be reduced or the mixing can be paused for 1-2 minutes. If the temperature is too low (below 18℃), the water temperature can be slightly increased (not exceeding 22℃). Finally, the temperature of the dough flakes is kept stable at 20℃ to ensure the extensibility of the dough later.

[0029] (2) Forming stage of dough and noodles

[0030] Calendering Process: The dough flakes, having reached the specified temperature, are evenly fed into the feed inlet of the tablet press. A progressive calendering process is employed, initially calendering the dough through a larger diameter roller, then gradually reducing the gap between the rollers. After 3-5 repeated calendering cycles, a uniform dough sheet with a thickness of 1.5-2mm and a smooth, bubble-free surface is finally produced. During the calendering process, the surface of the rollers must be cleaned regularly to prevent flour residue from affecting the quality of the dough sheet.

[0031] Cutting and Hanging: The shaped dough sheet is fed into the cutting machine. The appropriate cutter size (common width is 2~5mm) is selected according to the needs to cut it into uniform noodles. After cutting, the noodles are smoothly transferred to the drying rack (or drying rack) by the conveyor device. When hanging the noodles, it is necessary to ensure that the noodles are arranged neatly and do not overlap. The hanging length of each noodle should be controlled at 80~100cm to avoid breakage or deformation due to excessive weight.

[0032] (3) Drying and Finished Product Production Stage

[0033] Pre-drying Stage 1: Cold Air Setting. The noodles, after being placed on the racks, are placed in a sealed drying chamber. The cold air system is turned on, and the temperature inside the drying chamber is stabilized at 30℃, with the relative humidity adjusted to 85%. The main purpose of this stage is to remove free water from the surface of the noodles, preventing them from cracking or sticking together during subsequent drying. The cold air setting time is set to 30 minutes. During this time, the air inside the drying chamber must be circulated at a uniform speed to ensure that all noodles dry evenly. After setting, the surface of the noodles should be dry, with no obvious moisture residue.

[0034] Pre-drying Stage 2: Low-Temperature Slow Drying. After the cold air setting is completed, without moving the noodles, adjust the drying room parameters: lower the temperature to 25℃, reduce the relative humidity to 80%, and maintain a constant air circulation speed to enter the low-temperature slow drying stage. This stage requires continuous drying for 7 hours. After 7 hours, the moisture content of the noodles reaches approximately 12%. Low-temperature slow drying avoids rapid loss of internal moisture, which can lead to a loose structure and ensures the noodles have a chewy texture.

[0035] High-temperature drying stage. Once the noodle moisture content reaches 12%, the high-temperature heating system in the drying chamber is activated, gradually increasing the temperature to 80℃ while simultaneously reducing the relative humidity to 20% for high-temperature drying. This stage lasts for 5 hours, during which the noodle moisture content is sampled and tested every hour to ensure that the final noodle moisture content remains consistently below 12%, meeting the storage moisture standard for dried noodles. High-temperature drying also has a sterilization effect, extending the shelf life of the dried noodles.

[0036] (4) Finished product cooling and collection

[0037] After the high-temperature drying is complete, turn off the heating system, maintain air circulation, and allow the temperature inside the drying room to naturally drop to room temperature (20~25℃). After cooling, remove the noodles from the drying rack, remove the irregular parts at both ends, and then arrange and cut them to obtain finished dried noodles with a neat appearance, chewy texture, and adequate moisture content.

[0038] Example 2

[0039] The difference between the noodles in this embodiment and those in Embodiment 1 is that the low-temperature slow drying time in the second stage of pre-drying is 2 hours.

[0040] Example 3

[0041] The difference between the noodles in this embodiment and those in Embodiment 1 is that the amount of water added during the mixing operation is 40 parts; and the duration of the high-temperature drying stage is 1 hour.

[0042] Example 4

[0043] The difference between the noodles in this embodiment and those in Embodiment 1 is that four additives are added during the mixing process, specifically one part of starch acetate, one part of guar gum, and two parts of gluten powder.

[0044] Example 5

[0045] The difference between the noodles in this embodiment and those in Embodiment 1 is that the low-temperature slow drying time in the second stage of pre-drying is 5 hours.

[0046] Example 6

[0047] The difference between the noodles in this embodiment and those in Embodiment 1 is that the amount of water added during the mixing operation is 40 parts; and the duration of the high-temperature drying stage is 5 hours.

[0048] Example 7

[0049] The difference between the noodles in this embodiment and those in Embodiment 1 is that two parts of additives are added during the mixing process, specifically one part of guar gum and one part of carrageenan.

[0050] Example 8

[0051] The difference between the noodles in this embodiment and those in Embodiment 1 is that four parts of additives are added during the mixing process, specifically three parts of gluten powder and one part of guar gum.

[0052] Example 9

[0053] The difference between the noodles in this embodiment and those in Embodiment 1 is that one part of carrageenan is added during the mixing process.

[0054] Comparative Example 1

[0055] The difference between the noodles in this comparative example and those in Example 1 is that the high-temperature drying temperature is 50°C.

[0056] Comparative Example 2

[0057] The difference between the noodles in this comparative example and those in Example 1 is that the amount of additive added during the dough mixing process is 1 part; and the high-temperature drying temperature is 50°C.

[0058] Comparative Example 4

[0059] The noodles used in this comparative example are semi-fermented noodles from Tianmailan Company, prepared using the preparation method of the patent cited in the background art.

[0060] Comparative Example 5

[0061] The noodles used in this comparative example are commercially available Jinlongyu fermented noodles.

[0062] Performance testing

[0063] The hardness, elasticity, adhesiveness, chewiness, cohesiveness, soaking resistance, brightness, and serving speed of the noodles prepared in the examples and comparative examples were measured. The specific measurement methods are as follows: Texture measurement method: Select 10-15 noodle samples of uniform length and thickness, steam them, and drain them for 30 seconds using a strainer. Cut each drained noodle into 3 segments, place them parallel and equidistant on the test platform, and immediately perform the TPA (Total Texture Analysis) measurement of the noodles, completing the test within 5 minutes. Test parameters: Select P / 50 type test probe; pre-test speed 2.0 mm / s; test speed 1.0 mm / s; trigger force 5.0 g; compression degree 85%. Record the hardness, elasticity, adhesiveness, chewiness, and cohesiveness of the noodles. Soaking resistance measurement method: Take a certain amount of dry noodles, add an appropriate amount of water to cover the noodles, and let them stand at 0-5℃ until the noodles stick together and are difficult to separate. Record the soaking time. Color Measurement: The specific method for measuring the color of dried noodles is as follows: Randomly select a certain amount of dried noodle samples dried at each temperature, grind them into powder using a grinder, and then sieve them using a 100-mesh sieve. Take the material passing through the sieve and place it in a special color testing container, securing the dried noodle powder. Before measurement, zero the colorimeter, and then measure the noodle samples. Each sample is measured three times, and the average value is taken. Serving Speed ​​Measurement: Take noodles soaked in room temperature water for 24 hours, cook them in a boiling water bath, and record the cooking time. The results are shown in the table below:

[0064] Table 1 Performance Test Results

[0065] A comparison of Example 1 and Comparative Example 1 shows that, under identical raw materials and other process conditions, simply increasing the temperature of the high-temperature drying stage from 50°C to 80°C significantly improves the serving speed and soaking resistance of the noodles—the serving time is reduced to less than 1 / 5 of that in Comparative Example 1, and the soaking resistance is increased by 12 times. This result indicates that the high-temperature drying process is not a routine operation in this application, but a key technical feature for achieving a performance leap. It is worth noting that existing noodle drying processes generally follow a path of cold air setting, moisturizing and sweating, heating and dehumidifying, and cooling and dehumidifying, with the maximum temperature strictly controlled below 50°C (to avoid killing the yeast). This application breaks through this traditional temperature control concept. The applicant's research found that under high temperatures of 60-90°C, the protein and starch molecules in the noodles undergo thermally induced aggregation, forming a dense and stable three-dimensional network structure, thereby significantly improving the product's hardness and resistance to gelatinization. Simultaneously, by rationally controlling the ratio of starch to protein in the raw materials and combining it with starch modification technology, the thermal response characteristics are further optimized, making it easier for moisture to penetrate and significantly shortening the cooking time. Although the cited patent (Comparative Example 3) employs complex processes such as stepwise fermentation and gradient calendering, and commercially available high-end products (Comparative Example 4, Dragon Fish Fermented Noodles) also emphasize fermentation flavor and texture, the product of this application performs better in key textural indicators such as hardness, adhesiveness, chewiness and cohesion, fully demonstrating the advanced nature and effectiveness of the raw material design and high-temperature structural shaping technology route.

[0066] Furthermore, please refer to Examples 4, 7, and 8. Based on optimized drying processes and raw material ratios, this application further introduces specific additives, significantly enhancing the hardness and other textural properties of the noodles. Experimental data show that, compared to the comparative examples with no or minimal additives, the noodles prepared in Examples 4, 7, and 8, while maintaining rapid serving time and excellent soaking resistance, exhibit an increase in hardness of approximately 10N, and also show synergistic improvements in chewiness and elasticity. This indicates that the introduction of additives not only strengthens the cross-linking density of the protein-starch network structure during high-temperature drying but also effectively regulates moisture distribution and thermal stability, thereby forming a more robust and elastic noodle structure.

Claims

1. A method for preparing dried noodles, characterized in that, The process includes drying noodles with a moisture content of 12-25% at a high temperature of 60-90℃ to reduce the moisture content of the noodles to below 12%, thus obtaining dried noodles; the serving speed of the dried noodles is 10-33 seconds, and the soaking resistance is greater than 24 hours.

2. The method for preparing dried noodles according to claim 1, characterized in that, The noodles are obtained by rolling, cutting and pre-drying dough flakes; the dough flakes include 10-90 parts flour and 30-50 parts water; the flour contains 6-15% protein and 72-82% starch.

3. The method for preparing dried noodles according to claim 2, characterized in that, The dough also includes no more than 5 parts of additives, which include at least one of sodium alginate, guar gum, gelatin, carrageenan, xanthan gum, starch acetate, soy protein isolate, and gluten powder.

4. The method for preparing dried noodles according to claim 2, characterized in that, The pre-drying process includes: removing free water from the surface of the noodles at a temperature of 20-30°C and a humidity of 70-85%RH, and then increasing the moisture content of the noodles to 12-25% at a temperature of 25-50°C and a humidity of 40-90%RH.

5. A type of dried noodles, characterized in that, It is prepared by the preparation method described in any one of claims 1 to 4.

6. A type of dried noodle according to claim 5, characterized in that, The hardness of the noodles is 52.78~77.32N.

7. A type of dried noodle according to claim 5, characterized in that, The elasticity of the noodles is 1.24~1.58mm.

8. A type of dried noodle according to claim 5, characterized in that, The chewiness of the noodles is 36.19~59.87mJ.

9. A type of dried noodle according to claim 5, characterized in that, The cohesiveness of the noodles is 0.45~0.59 Ratio.

10. A type of dried noodle according to claim 5, characterized in that, The adhesive strength of the noodles is 25.07~43.07 mJ.

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