Method for producing instant noodles
A production method and technology for instant noodles, applied in the fields of application, food preparation, food science, etc., can solve the problems of sticky noodles, affecting human health, and long rehydration time, and achieve the effects of good preservation and long rehydration time.
Inactive Publication Date: 2006-11-29
武全宝
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Problems solved by technology
The process of frying and dehydration causes a lot of nutrients in the noodles to be destroyed, and because in order to solve the taste problem of instant noodles, no manufacturer can get rid of the additives mixed with various names when mixing noodles. Only fried food, because Fatty acid exceeds the standard, which greatly affects human health
Now there are also some instant noodle crafts that are non-fried, which solves the adverse effects of fried food on people's health. However, the key steps of the process adopt heat drying and dehydration, infrared or hot air drying, which causes consumers to eat. The rehydration time is long, not only need to soak in hot water for a long time, but also sticky noodles, poor taste, resulting in inconvenient situation of instant noodles, so it is necessary to improve the production process of instant noodles, so that instant noodles can get rid of the harm caused by fatty acids, and have a good taste
Method used
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Experimental program
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Effect test
Embodiment 1
[0014] Process the flour into noodles with a width of 1.25mm and a thickness of 0.6mm, gelatinize, cool, freeze at -5°C for 30 minutes, and dry, cool and pack the frozen noodles.
Embodiment 2
[0016] Process the flour into noodles with a width of 5 mm and a thickness of 0.8 mm, gelatinize, cool, freeze at -10° C. for 50 minutes, and dry, cool, and pack the frozen noodles.
Embodiment 3
[0018] Process the flour into noodles with a width of 7 mm and a thickness of 1 mm, gelatinize, cool, freeze at -30° C. for 40 minutes, dry, cool and pack the frozen noodles.
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A process for preparing the instant noodles from wheat flour includes such steps as pre-treating, shaping, gelatinizing, cooling, freezing at 0- -35 deg.C for 30-105 min, baking, cooling and packing. The finished instant noodles feature no loss of nutrients and short naturalizing time.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of instant noodles. Background technique [0002] The instant noodles currently on the market mainly use the frying process, that is, the flour is mixed with additives such as enrichment and then added with water to form it. After gelatinization, that is, steamed, it enters the frying process. Cool and pack. The process of frying and dehydration causes a lot of nutrients in the noodles to be destroyed, and because in order to solve the taste problem of instant noodles, no manufacturer can get rid of the additives mixed with various names when mixing noodles. Only fried food, because Fatty acid exceeds the standard, which greatly affects human health. Now there are also some instant noodle crafts that are non-fried, which solves the adverse effects of fried food on people's health. However, the key steps of the process adopt heat drying and dehydratio...
Claims
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IPC IPC(8): A23L1/162A23L7/113
Inventor 武全宝
Owner 武全宝
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