A processing technique for nutritious shaped noodles and noodles produced by the technique.

Abstract

This application relates to the field of food production technology, specifically disclosing a processing technology for nutritionally shaped noodles and noodles produced by this technology. The processing technology for nutritionally shaped noodles includes the following steps: preparing raw materials for infant noodles, kneading the dough, extruding and shaping, drying, and packaging; wherein the drying includes multi-stage drying, with the following specific conditions: Stage 1 drying: temperature 15-40℃, humidity 30-90%; Stage 2 drying: temperature 25-48℃, humidity 30-80%; Stage 3 drying: temperature 20-37℃, humidity 10-50%. Noodles produced using this nutritionally shaped noodle processing technology have the advantages of not becoming mushy and having a short optimal cooking time, allowing infant noodles to be easily absorbed by infants' digestive systems without needing to be fully cooked.

Description

Technical Field

[0001] This application relates to the field of food production technology, and more specifically, to a processing technique for nutritionally shaped noodles and noodles produced by that technique. Background Technology

[0002] Infant noodles, as an important cereal-based complementary food, are mainly supplied to infants aged 6-36 months to help them gradually transition from exclusive breastfeeding to solid food feeding. Studies have shown that consuming good complementary foods can promote the growth of infant teeth, the development of chewing function, and the normal development of the nervous system.

[0003] The general process of noodle preparation includes ingredient preparation, adding water and kneading the dough, maturing, extrusion molding, drying, and packaging. Among these steps, maturation allows the proteins in the flour to fully absorb water and form gluten, increasing the elasticity and reducing the "crispy noodles" phenomenon that causes noodles to break easily during processing and crumble easily during cooking.

[0004] Infant noodles are limited by their target population, and their raw materials are generally medium-gluten wheat flour. The cooking process omits the cooking process to make noodles with low gluten content and easy digestibility. However, noodles with reduced gluten content often become brittle, which hinders normal processing and consumption. Summary of the Invention

[0005] In order to reduce the brittleness of infant noodles without aging, this application provides a processing technology for nutritious shaped noodles and noodles produced by the process.

[0006] The processing technology for nutritionally shaped noodles and the noodles produced by this technology provided in this application adopt the following technical solution:

[0007] In a first aspect, this application provides a processing technology for a nutritionally shaped surface, employing the following technical solution:

[0008] A processing technology for nutritious shaped noodles includes the following steps: mixing, kneading, extruding, drying, and packaging the raw materials for infant noodles;

[0009] The drying process includes multiple stages, with the specific conditions as follows:

[0010] One-stage drying: temperature 15-40℃, humidity 30-90%;

[0011] Two-stage drying: temperature 25-48℃, humidity 30-80%;

[0012] Three-stage drying: temperature 20-37℃, humidity 10-50%.

[0013] The fundamental reason for the crispness of noodles by adopting the above technical solution is that the moisture on the surface of the noodles forms a film layer as it dries, which hinders the diffusion of internal moisture and causes it to accumulate under the film layer, generating a wedge pressure on the film layer. At the same time, stress is generated due to the different degrees of shrinkage in different directions of the noodles. When the combined force of the wedge pressure and stress exceeds the tensile strength of the film layer, cracks appear in the noodles, resulting in crispness.

[0014] In this application, multiple stages of low-temperature drying, combined with appropriate humidity, slow down the rate of surface water loss. At this time, all parts of the noodles lose water evenly and shrink in a balanced manner, thereby reducing the magnitude of stress and reducing the combined force of stress and wedge pressure. This fundamentally reduces the "crispy strip" phenomenon in infant noodles, allowing infant noodles to reduce the occurrence of crisp strips even without cooking.

[0015] Performance testing showed that noodles made using high-temperature drying had a breakage rate as high as 7%, while noodles made using the process described in this application had a breakage rate of only 3.5%, significantly reducing the problem of noodles becoming brittle.

[0016] Optionally, in the drying process, the first stage drying time is 1-2 hours; the second stage drying time is 3-4 hours; and the third stage drying time is 0.8-1.2 hours.

[0017] By adopting the above technical solution, when the drying time is within the above range, the produced noodles are dry and have less brittleness.

[0018] Optionally, the raw materials for preparing the liquid used in the dough mixing process include: sunflower pollen, carbon dioxide, and water;

[0019] The weight ratio of sunflower pollen to water is (0.1-0.2):1.

[0020] By adopting the above technical solution, performance testing showed that when only water was used for kneading the dough, the breakage rate of the noodles remained at 3%. However, when water containing sunflower pollen and carbon dioxide was added, the breakage rate of the noodles decreased to 1%, the brittleness of the noodles was further reduced, and the rehydration rate significantly increased from 227% to 276%, while the optimal cooking time decreased from 240 seconds to 190 seconds, greatly shortening the cooking time required for infant noodles. The reason for this may be:

[0021] During the kneading process, water carrying carbon dioxide penetrates into the dough, giving the shaped noodles a high porosity, allowing for rapid rehydration during cooking (rehydration: the reabsorption of water by dry materials), which speeds up the softening and cooking of the noodles. Sunflower pollen reduces the amount of carbon dioxide released during kneading and subsequent processes, ensuring the noodles have a high porosity for quick cooking. Alternatively, it can be evenly dispersed on the surface and inside of the noodles, allowing water under the conjugated layer to diffuse outward through the gap between the sunflower pollen and the noodle conjugated layer, reducing wedge pressure and fundamentally reducing the "crispy" phenomenon of the noodles.

[0022] In summary, carbon dioxide and sunflower pollen work together to make the noodles cook quickly, and the resulting noodles have a soft, fluffy texture that is both delicious and palatable.

[0023] Optionally, the liquid used in the dough preparation process is as follows: sunflower pollen is added to water and stirred to obtain a mixture; the mixture is degassed, cooled, and pressurized with carbon dioxide to obtain the final product.

[0024] The pressurized carbon dioxide is injected into the atmosphere, with a carbon dioxide gas volume of 8.5-9.0 times.

[0025] By adopting the above technical solution, when the carbon dioxide gas capacity is within the above range, the porosity of the noodles is appropriate, which promotes rapid rehydration of the noodles and shortens the optimal cooking time.

[0026] Optionally, the carbon dioxide can be heated to 75-85°C before being added to the mixture.

[0027] By adopting the above technical solution, the heated carbon dioxide is used to simultaneously heat the mixed liquid when it is poured in. Compared with the mixed liquid before heating, this not only increases the water absorption of the noodles, making it easier for them to rehydrate quickly during cooking and shorten the cooking time, but also reduces the gluten content of the noodles, making them more suitable for the digestion and absorption of infants and young children.

[0028] There are two key points: 1. The mixture needs to be heated indirectly by heating carbon dioxide, because adding the mixture directly will reduce the solubility of carbon dioxide, which will not only increase the difficulty of injecting carbon dioxide, but also reduce the quality of the noodles; 2. The temperature of carbon dioxide needs to be controlled within the above range. When the temperature is too low, the heating effect on the mixture is not obvious, while when the temperature is too high, the starch in the noodles will gelatinize, which will also reduce the quality of the noodles.

[0029] Optionally, the degassing process takes 40-50 minutes.

[0030] By adopting the above technical solution, the degassing treatment allows the gas originally contained in the mixture to escape. When the treatment time is within the above range, the gas content in the mixture is the lowest, thereby ensuring that carbon dioxide has a high solubility and is easy to inject carbon dioxide. However, the effect on improving the performance of noodles is not obvious.

[0031] Optionally, in the dough mixing process, the amount of liquid added accounts for 20%-33% of the total mass of the noodle raw materials.

[0032] By adopting the above technical solution, when the amount added is within the above range, the noodle rehydration rate and the optimal cooking time are both within a good range, and the "crispy noodles" phenomenon is less common.

[0033] Optionally, the specific steps of the extrusion molding are as follows: adding the kneaded material into an extruder and extruding it into noodles;

[0034] The extruder is a single-screw extruder, and its processing conditions are: temperature 100-120℃ and speed 80-130rpm.

[0035] By adopting the above technical solutions, the material extruded by the single-screw extruder has a looser structure and higher porosity than that of the twin-screw extruder, which is beneficial for the rehydration of noodles. At the same time, increasing the rotation speed and processing temperature will reduce the water absorption of the noodles. Therefore, by controlling the processing conditions within the above range, the noodles can be quickly rehydrated during the cooking process, which greatly shortens the cooking time and improves the cooking efficiency.

[0036] Optionally, the ingredients for infant noodles may include the following components in parts by weight:

[0037] 10-12 parts modified wheat flour;

[0038] 2-4 parts of excipients; 0.2-0.4 parts of nutrients;

[0039] The modified wheat flour is obtained by heat-treating wheat flour at 110-130℃.

[0040] By adopting the above technical solution, the main components of wheat flour are protein and starch. After dry heat treatment, not only does the protein denature, thereby further reducing its gluten content and facilitating digestion and absorption by infants and young children, but the crystal structure of starch is also destroyed, allowing the modified wheat flour to rehydrate more quickly and shorten the optimal cooking time.

[0041] Tests showed that the noodles had a breakage rate of only 0.5%, with minimal brittleness, and the rehydration rate remained at a relatively high level of 305-306%. The optimal cooking time was further shortened by 20 seconds.

[0042] Secondly, this application provides a nutritionally shaped noodle, which adopts the following technical solution:

[0043] A type of nutritious shaped noodle is prepared using the above-mentioned processing technology.

[0044] By adopting the above technical solution, the noodles produced by this process have the following advantages:

[0045] 1) It is not easily crushed during cooking and is not easily broken when extruded;

[0046] 2) Low gluten content, suitable for absorption by infants and young children;

[0047] 3) Rapid rehydration significantly shortens cooking time.

[0048] In summary, this application has the following beneficial effects:

[0049] 1. The processing technology of this application adopts multi-stage low temperature and high humidity drying to slow down the rate of water loss on the surface of the noodles and reduce the stress by balancing the degree of shrinkage, thereby fundamentally reducing the phenomenon of brittle noodles, so that infant noodles can reduce the occurrence of brittle noodles without cooking.

[0050] 2. In this application, the liquid used for kneading the dough is improved by adding carbon dioxide to the water used for kneading the dough, which increases the porosity of the noodles, increases the rehydration rate, and shortens the cooking time. At the same time, sunflower pollen is added to further reduce the phenomenon of noodles becoming brittle.

[0051] 3. The use of hot carbon dioxide in this application not only raises the temperature of the liquid used for the noodles to improve the water absorption of the noodles, shortens the cooking time, and reduces the gluten content so that it can be better absorbed by the infant's digestive system, but also ensures that the carbon dioxide has a high solubility and reduces the difficulty of pouring it in.

[0052] 4. This application uses a single-screw extruder, which makes the structure of the formed noodles loose and the optimal cooking time shorter;

[0053] 5. The noodles in this application use heat-treated modified wheat flour, which further reduces gluten content, making it easier for infants and young children to absorb, and also destroys the starch crystal structure, shortening the cooking time. Detailed Implementation

[0054] The following detailed description of this application is based on the embodiments. The production process of noodles specifically includes raw material acceptance, unpacking, ingredient mixing, sieving, dough mixing, extrusion molding, drying, sieving, inner packaging, metal detection, outer packaging, and warehousing, as detailed in Embodiment 1.

[0055] Preparation Examples 1-3

[0056] A liquid for kneading dough is prepared by the following steps:

[0057] Add sunflower pollen to water and stir at 25°C for 2 minutes to obtain a mixture. Add 10 kg of the mixture to a degassing cylinder for 40 minutes, cool it down to 3°C, and then add it to a mixing gasification tank. Pressurize the mixture with carbon dioxide at 0.4 MPa to obtain the final product. The volume of the pressurized carbon dioxide gas is 8.3 times the volume of the mixture.

[0058] The specific weight ratio of sunflower pollen to water is as follows:

[0059] Preparation Example 1: The weight ratio of sunflower pollen to water was 0.1:1.

[0060] Preparation Example 2: The weight ratio of sunflower pollen to water was 0.15:1.

[0061] Preparation Example 3: The weight ratio of sunflower pollen to water was 0.2:1.

[0062] [It should be noted that cooling can increase the solubility of carbon dioxide in the mixture. The temperature of the mixture after cooling can be selected within the range of 1-4°C as needed to facilitate aeration. This embodiment only uses 3°C as an example for brief description.]

[0063] Comparative Preparation Example 1

[0064] A liquid for kneading dough, which differs from Preparation Example 1 in that it does not contain sunflower pollen.

[0065] Comparative Preparation Example 2

[0066] A liquid for kneading dough, which differs from Preparation Example 1 in that it does not contain carbon dioxide.

[0067] Preparation Examples 4-6, Comparative Preparation Example 3

[0068] The liquid used for kneading dough differs from that in Preparation Example 2 in that it is pressurized and injected with carbon dioxide, the volume of which is as follows:

[0069] Preparation Example 4: The volume of carbon dioxide gas injected under pressure was 8.5 times.

[0070] Preparation Example 5: The volume of carbon dioxide gas injected under pressure was 8.8 times.

[0071] Preparation Example 6: The volume of carbon dioxide gas injected under pressure was 9 times.

[0072] Compared to Preparation Example 3, the volume of carbon dioxide gas injected under pressure was 9.7 times that of Example 3.

[0073] Preparation Examples 7-9

[0074] A liquid used for kneading dough differs from that in Preparation Example 5 in that, before adding carbon dioxide to the mixture, the gas delivery pipe of the carbon dioxide storage tank is placed in a water bath and heated at 100°C until the carbon dioxide output from the delivery pipe reaches the following temperature:

[0075] Preparation Example 7: Heating carbon dioxide to 75°C.

[0076] Preparation Example 8: Heating carbon dioxide to 80°C.

[0077] Preparation Example 9: Heating carbon dioxide to 85°C.

[0078] Preparation Examples 10-11

[0079] The liquid used for kneading dough differs from that in Preparation Example 8 in that the degassing time is as follows:

[0080] Preparation Example 8: Degassing treatment for 40 min.

[0081] Preparation Example 10: Degassing treatment for 45 min.

[0082] Preparation Example 11: Degassing treatment for 50 min.

[0083] Example 1

[0084] A processing technique for creating a nutritious shaped noodle, the specific steps of which are as follows:

[0085] (a) Raw material acceptance: All raw materials and packaging materials shall be inspected according to the raw material acceptance standards upon arrival, including appearance and sensory inspection, and verification of the factory report information;

[0086] (ii) Unpacking: Collect materials according to the production order. After collecting the materials, check whether the outer packaging is damaged or dirty. Wipe the outer packaging of the raw materials and auxiliary materials with a towel. After unpacking, transfer the materials to the batching room.

[0087] (III) Ingredients: The ingredients for infant noodles are prepared by mixing 100kg of wheat flour, 20kg of auxiliary ingredients (a mixture of walnut powder, spinach powder, pumpkin powder, red date powder, and yam powder in a weight ratio of 5:2:3:2:3), and 2kg of nutrients (a mixture of compound vitamins, calcium carbonate, ferric pyrophosphate, and zinc gluconate in a weight ratio of 1:1:1:1).

[0088] (iv) Screening: Start the vibrating screen and pass the prepared infant noodle ingredients through a 30-mesh sieve; [Wheat flour: food grade, moisture content ≤14%.]

[0089] (V) Kneading: Add the sieved material from step (I) to the dough mixer and knead the dough (dry mixing time is 2 minutes, then add 21 kg of water and wet mix for 2-3 minutes).

[0090] (vi) Extrusion molding: The kneaded material is added to a single screw extruder and extruded into noodles. The processing conditions are: processing temperature 150℃, rotation speed 150rpm, and feeding speed 80g / min.

[0091] (vii) Drying: The extruded material is placed in a drying room and dried in multiple stages, with the specific conditions as follows:

[0092] First-stage drying: temperature 15℃, humidity 30%, processing time 2.5h;

[0093] Two-stage drying: temperature 25℃, humidity 30%, processing time 4.5h;

[0094] Three-stage drying: temperature 20℃, humidity 10%, processing time 1.5h.

[0095] (viii) Screening: The vibration frequency of the vibrating screen is adjusted to 30Hz. The dried material is conveyed to the vibrating screen via a conveyor belt to screen the fragments and standard products.

[0096] (ix) Inner packaging: The sieved standard products are packed into packaging film and sealed using a packaging machine;

[0097] (x) Metal detection: The dried material is tested with a metal detector to remove unqualified products;

[0098] (xi) Outer Packaging: After the products that have passed the metal inspection are placed into cartons, the cartons are sealed.

[0099] (xii) Warehousing: After the products are packed, they are put into the finished product warehouse and put into storage after passing inspection.

[0100] [In step (5), the amount of water (liquid used for kneading the dough) added is 21 kg, accounting for 17.1% of the total mass of the noodle ingredients.]

[0101] Examples 2-3, Comparative Examples 1-2

[0102] The processing technology for a nutritionally shaped surface differs from that of Example 1 in that the drying conditions are different, as detailed below:

[0103] Example 2

[0104] First-stage drying: temperature 25℃, humidity 60%, processing time 2.5 hours;

[0105] Two-stage drying: temperature 35℃, humidity 55%, processing time 4.5h;

[0106] Three-stage drying: temperature 28℃, humidity 30%, processing time 1.5h.

[0107] Example 3

[0108] First-stage drying: temperature 40℃, humidity 90%, processing time 2.5 hours;

[0109] Two-stage drying: temperature 48℃, humidity 80%, processing time 4.5h;

[0110] Three-stage drying: temperature 37℃, humidity 50%, processing time 1.5h.

[0111] Comparative Example 1

[0112] The drying process was carried out in one stage under the following conditions: temperature 60℃, humidity 5%, and processing time 3 hours.

[0113] Comparative Example 2

[0114] The drying process was carried out in one stage under the following conditions: temperature 10℃, humidity 50%, and processing time 3 hours.

[0115] Comparative Example 3

[0116] First-stage drying: temperature 10℃, humidity 10%, processing time 2.5h;

[0117] Two-stage drying: temperature 20℃, humidity 20%, processing time 4.5h;

[0118] Three-stage drying: temperature 15℃, humidity 5%, processing time 1.5h.

[0119] Examples 4-6

[0120] The processing technology for a nutritionally shaped surface differs from that of Example 1 in that the drying time is different:

[0121] Example 4: First stage drying: 2 hours; Second stage drying: 4 hours; Third stage drying: 1.2 hours.

[0122] Example 5: First stage drying: 1.5h; Second stage drying: 3.5h; Third stage drying: 1h.

[0123] Example 6: First stage drying: 1 hour; Second stage drying: 3 hours; Third stage drying: 0.8 hours.

[0124] Examples 7-17, Comparative Examples 4-6

[0125] A processing method for a nutritionally shaped dough differs from that in Example 1 in that, during dough mixing, an equal amount of the following liquids are used instead of water, as shown in Table 1:

[0126] Table 1. Usage of liquids used in kneading dough in Examples 7-17 and Comparative Examples 4-6

[0127] Example 7 8 9 10 11 12 13 14 15 16 17 Example of preparing liquid for kneading dough 1 2 3 4 5 6 7 8 9 10 11 Comparative Example 4 5 6 / / / / / / / / Comparative preparation examples of liquids used for kneading dough 1 2 3 / / / / / / / /

[0128] Examples 18-20

[0129] The processing method for a nutritionally shaped dough differs from that of Example 16 in that the amount of liquid added during dough mixing is different, as follows:

[0130] Example 16: The amount of liquid added for kneading the dough was 21 kg, accounting for 17.1% of the total mass of the noodle raw materials.

[0131] Example 18: The amount of liquid added for kneading the dough was 24.6 kg, accounting for 20% of the total mass of the noodle raw materials.

[0132] Example 19: The amount of liquid added for kneading the dough was 32 kg, accounting for 26% of the total mass of the noodle raw materials.

[0133] Example 20: The amount of liquid added for kneading the dough was 40.6 kg, accounting for 33% of the total mass of the noodle raw materials.

[0134] Examples 21-23

[0135] The processing technology for a nutritionally shaped surface differs from that of Example 18 in that the specific steps of extrusion molding are different, as follows:

[0136] Example 21: The kneaded material is added to a single screw extruder and extruded into noodles. The processing conditions of the single screw extruder are: temperature 100℃ and speed 80rpm.

[0137] Example 22: The kneaded material is added to a single-screw extruder and extruded into noodles. The processing conditions of the single-screw extruder are: temperature 110℃ and speed 100rpm.

[0138] Example 23: The kneaded material is added to a single-screw extruder and extruded into noodles. The processing conditions of the single-screw extruder are: temperature 120℃ and speed 130rpm.

[0139] Example 24

[0140] The processing technology for a nutritionally shaped dough differs from that of Example 22 in that, in step (a), an equal amount of modified wheat flour is used instead of wheat flour.

[0141] The modified wheat flour is prepared by adding wheat flour into an oven and heat-treating it at 110℃ for 2 hours.

[0142] Examples 25-26

[0143] The processing technology for a nutritionally shaped noodle differs from that of Example 24 in that, in step (a), the components of the infant noodle raw materials and their corresponding weights are shown in Table 2.

[0144] Table 2. Components and their weights (kg) in Examples 16, 24-26

[0145] Project Components Example 16 Example 24 Example 25 Example 26 wheat flour 100 / / / Modified wheat flour / 100 110 120 auxiliary materials 20 20 30 40 Nutrients 2 2 3 4

[0146] The components and their proportions in the excipients are the same as in Example 16;

[0147] The components and their proportions in the nutrients are the same as in Example 16.

[0148] Examples 27-28

[0149] The processing technology for a nutritionally shaped dough differs from that of Example 25 in that the heat treatment conditions during the preparation of the modified wheat flour are different, as follows:

[0150] Example 27: The heat treatment conditions were: heat treatment at 120°C for 2 hours.

[0151] Example 28: The heat treatment conditions were: heat treatment at 130°C for 2 hours.

[0152] Performance testing

[0153] Using the processing techniques described in the examples and comparative examples, noodle samples with a width of 3 mm, a length of 24 cm, and a thickness of 0.8 mm were prepared. The samples were subjected to the following performance tests, and the test results are recorded in Table 3.

[0154] Detection methods

[0155] 1. Broken leaf rate:

[0156] Take 200 samples and put them into 1.5L of boiling water. After boiling for 2 minutes, gently pick them out with bamboo chopsticks and record the number of broken noodles. Calculate the noodle breakage rate. Breakage rate (%) = number of broken noodles / 100 × 100%. The higher the breakage rate, the less resistant the noodles are to boiling and the more easily they break apart.

[0157] 2. Rehydration rate:

[0158] Weigh 10g of the sample and put it into 500mL of boiling water. Cook it at a gentle boil of 98-100℃ for 5 minutes. Gently remove it with chopsticks and let it stand for 5 minutes. At this time, the water on the surface of the noodles will be drained. Weigh it and record the weight as M in g. Calculate the rehydration rate (%) = M / 10*100%. The higher the rehydration rate, the greater the overall mass of the noodles after absorbing water, and the lower the cooking loss rate of the noodles.

[0159] 3. Optimal cooking time:

[0160] Place 10 noodles into 200mL of boiling water and start timing. Cook at a gentle boil of 98-100℃. Starting from 1 minute, take out one noodle every 10 seconds and press it open with a transparent glass plate to observe whether there is a white core in the middle of the noodle. Record the time when the white core just disappears, which is the optimal cooking time for the noodles.

[0161] 4. Sensory evaluation: conducted according to 6.8-9 of GB / T 35875-2018.

[0162] Table 3 Performance Test Results

[0163] project Broken strip rate (%) Rehydration rate (%) Optimal cooking time (s) Sensory rating Example 1 3.5 214 270 94.5 Example 2 3 218 260 94.7 Example 3 3.5 215 270 94.6 Example 4 3 220 260 95.0 Example 5 3 227 240 95.3 Example 6 3 222 250 95.1 Example 7 1 276 190 97.4 Example 8 1 283 190 97.5 Example 9 1 280 190 97.3 Example 10 1 291 180 97.8 Example 11 1 296 180 97.9 Example 12 1 293 180 97.7 Example 13 1 300 170 98 Example 14 1 304 160 98 Example 15 1 305 160 98 Example 16 1 302 160 98 Example 17 1 302 160 98 Example 18 0.5 295 170 97.6 Example 19 0.5 290 170 98.3 Example 20 0.5 287 180 98.0 Example 21 0.5 301 160 97.4 Example 22 0.5 305 160 97.7 Example 23 0.5 302 160 97.5 Example 24 0.5 305 140 97.3 Example 25 0.5 306 140 97.4 Example 26 0.5 305 140 97.4 Example 27 0.5 308 140 97.8 Example 28 0.5 307 140 97.6 Comparative Example 1 7 170 330 91.1 Comparative Example 2 / / / / Comparative Example 3 5.5 201 310 91.5 Comparative Example 4 3.5 246 220 94.7 Comparative Example 5 2.5 249 220 94.5 Comparative Example 6 1 305 160 97.2

[0164] The processing technology of Example 1, which uses a multi-stage drying process under low temperature and high humidity conditions, resulted in a breakage rate of only 3.5% for the noodles. This indicates that the noodles are more resistant to boiling and less prone to becoming mushy. Because they are not fully cooked, they have lower gluten content and are suitable for absorption by infants and young children. In contrast, Comparative Example 1, which uses a single-stage drying process under high temperature and low humidity, resulted in a breakage rate as high as 7% for the noodles, which were prone to becoming mushy. Comparative Example 2, which uses a single-stage drying process under low temperature and high humidity, resulted in noodles that were mostly pasty after cooking, possibly due to incomplete drying.

[0165] In summary, the processing technology of this application reduces the problem of brittle noodles, and the noodles produced are easily digestible and absorbable, have a smooth texture, and have a high rehydration rate, which allows for rapid rehydration during cooking, shortening the required optimal cooking time and thus improving cooking efficiency.

[0166] The difference between Examples 2-3, Comparative Example 3 and Example 1 lies in the different drying conditions during the multi-stage drying process. In Examples 2-3, the noodle breakage rate was only 3-3.5%, while in Comparative Example 3, the noodle breakage rate was 5.5%, and the drying time needed to be extended. This indicates that the drying conditions should be within the range of Examples 1-3.

[0167] Compare Example 7, Comparative Example 4, and Comparative Example 5 with Example 5:

[0168] In Example 7, sunflower pollen and carbon dioxide were added to the liquid used for kneading the dough. Compared with the dough without these two additives, the breakage rate of the noodles was significantly reduced from 3% to 1%, the rehydration rate was significantly increased from 227% to 276%, the cooking time was shortened by 50 seconds, and the sensory score reached 97.4.

[0169] In Comparative Example 4, only carbon dioxide was added to the liquid used for kneading, which increased the breakage rate to 3.5%, aggravated the brittleness of the dough, and did not significantly improve other properties.

[0170] In Comparative Example 5, only sunflower pollen was added to the liquid used for kneading the dough, resulting in a slight decrease in the breakage rate to 2.5%, but the improvement in other properties was not significant.

[0171] This indicates that adding sunflower pollen and carbon dioxide to the water used for kneading the dough can improve the rehydration rate of the noodle strips, shorten the optimal cooking time, thus improving cooking efficiency, and also result in a low breakage rate and less brittle noodles.

[0172] The reasons for this may be as follows: carbon dioxide penetrates into the noodles, increasing their porosity to promote rehydration and shorten cooking time; sunflower pollen, on the one hand, increases the solubility of carbon dioxide and reduces its escape, ensuring its effective action on the noodles; on the other hand, sunflower pollen may reduce the wedge pressure of internal moisture on the noodle membrane, fundamentally reducing the "crispy" phenomenon. However, when only carbon dioxide is added, the increased porosity reduces the structural strength of the noodles, making them prone to breakage, and resulting in significant carbon dioxide escape during subsequent processing. While adding only sunflower pollen indicates fewer breakages and less crispness, the improvement in rehydration rate is not significant.

[0173] The difference between Examples 13-15 and Example 11 is that the carbon dioxide is heated before being added, so as to ensure that the liquid has a high solubility for carbon dioxide while further reducing the gluten content of the noodles, making them easier for infants to absorb.

[0174] The difference between Examples 16-17 and Example 14 is that the degassing time is different. When the degassing time is within the range of Examples 14 and 16-17, it is easier to flush in carbon dioxide.

[0175] The difference between Examples 18-20 and Example 16 is that the amount of liquid used for kneading the dough is different. As the amount of liquid used increases, the breakage rate decreases and the phenomenon of noodles becoming brittle is reduced. However, the rehydration rate also decreases accordingly, resulting in a longer optimal cooking time. Considering all performance aspects, the amount of liquid used for kneading the dough should be within the range of Examples 18-20.

[0176] The difference between Example 24 and Example 22 is that an equal amount of modified wheat flour is used instead of wheat flour, and the optimal cooking time for the noodles is reduced from 160s when using wheat flour to 140s, indicating that this application provides noodles that can be cooked faster.

Claims

1. A process for the manufacture of a nutritional profiled surface, characterized in that, The method comprises the following steps: The infant noodles raw materials are prepared, mixed, extruded, dried and packaged; The drying comprises multi-stage drying, and the specific conditions are as follows: First-stage drying: temperature 15-40℃, humidity 30-90%; Second-stage drying: temperature 25-48℃, humidity 30-80%; Third-stage drying: temperature 20-37℃, humidity 10-50%; The liquid used in the mixing process is prepared from the following raw materials: Sunflower pollen, carbon dioxide and water; the weight ratio of the sunflower pollen to water is (0.1-0.2):1; The liquid used in the mixing process is prepared by the following method: The sunflower pollen is added to water, stirred and mixed to obtain a mixed solution; the mixed solution is degassed, cooled and pressurized to inject carbon dioxide, and the carbon dioxide gas capacity is 8.5-9.0 times; before the carbon dioxide is injected into the mixed solution, the carbon dioxide is heated to 75-85℃; In the drying process, the first-stage drying time is 1-2h; the second-stage drying time is 3-4h; and the third-stage drying time is 0.8-1.2h; The degassing time is 40-50min.

2. A process for the manufacture of a nutritional profiled food product according to claim 1, characterized in that: The liquid used in the mixing process accounts for 20%-33% of the total mass of the noodles raw materials.

3. A process for the manufacture of a nutrient profile according to claim 1, characterized in that, The extrusion process comprises the following steps: the mixed material is added to an extruder to be extruded into noodles; The extruder is a single-screw extruder, and the processing conditions are as follows: temperature 100-120℃, rotation speed 80-130rpm.

4. An infant cereal bar, characterized by: The method is prepared by the processing technology of any one of claims 1-3.