A ripening process for non-fried instant noodles

Abstract

The present invention belongs to the technical field of instant noodle production, and specifically discloses a ripening process for non-fried instant noodles, which includes the following steps: First, wheat flour is premixed with acetylated mung bean starch and compound enzyme, and then water, salt and alkali are dissolved and stirred. The completely dissolved salt and alkali water and the premixed powder are kneaded and stirred in a kneading pot, and then proofed to obtain a dough. Then, the dough is placed in a calender, subjected to compound calendering to form a noodle blank, and through folding calendering and continuous calendering to form a noodle sheet. The noodle sheet is cut into filaments to obtain noodles, and the noodles are cooked and ripened in a cooking pot. Finally, the ripened noodles are dried, cooled and packaged to obtain non-fried instant noodles. The non-fried instant noodles of the present invention are not only nutritious, healthy, low in oil and salt, but also have good rehydration property, the noodles do not stick together, and they can absorb soup and taste good.

Description

Technical Field

[0001] The present invention belongs to the technical field of instant noodle production, and particularly relates to a ripening process for non-fried instant noodles. Background Art

[0002] According to the different noodle body production processes and drying methods, instant noodles can be divided into two categories: fried and non-fried. Compared with fried instant noodles, non-fried instant noodles are more prominent in terms of health and nutrition, and are more in line with the current consumers' requirements for low-oil and low-salt foods. However, due to the current bottleneck in the production process of non-fried instant noodles, the taste is quite different from that of fresh noodles, making it difficult for consumers to accept. Therefore, a series of technical researches have been carried out in related aspects such as wheat, flour, steaming equipment, and drying equipment to solve the problems of poor rehydration, weak discreteness, and hard texture of non-fried instant noodles.

[0003] Chinese Patent with application number CN201310112578.1 discloses a preparation method of a low-oil non-fried instant noodle with fried flavor and the instant noodle made therefrom, which is made by processes such as wheat flour, starch, water chestnut powder, raw peanut milk, mixed thickener, salt, edible milk, etc. It can control the oil content of the noodle cake, and also maintain the rehydration and taste flavor of fried instant noodles. However, the process of the above method is relatively complex, and the noodle cake still has a relatively high oil content, and the taste of the noodles after rehydration is also hard and not elastic and soft. Summary of the Invention

[0004] In view of the deficiencies in the above-mentioned prior art, the present invention provides a ripening process for non-fried instant noodles. The instant noodles obtained by this process are not only low in oil and salt, nutritious and healthy, but also have good rehydration, non-sticky noodles, absorb soup and taste good, are not easy to break, and have a smooth and elastic taste.

[0005] A ripening process for non-fried instant noodles includes the following steps:

[0006] (1) Premix wheat flour with modified starch and compound enzyme, then dissolve water with salt and alkali and stir, and knead and stir the completely dissolved salt and alkali water with the premixed powder in a kneading pot, and let it proof to obtain a dough;

[0007] (2) Place the dough in a rolling mill, perform compound rolling to form a noodle blank, then perform folding rolling, and finally continuously roll to form a noodle sheet, and cut the noodle sheet into filaments to obtain noodles;

[0008] (3) Cook the noodles in a cooking pot to obtain ripened noodles;

[0009] (4) Dry, cool, and package the ripened noodles to obtain non-fried instant noodles.

[0010] Preferably, the modified starch is acetylated mung bean starch.

[0011] The present invention selects mung bean starch with a gelatinization temperature lower than that of other types of starch, and prepares a modified starch through acetylation modification; after introducing acetyl substituents, on the one hand, the network energy level generated by hydrogen bonds is reduced by the steric interference of the acetyl group, making it easier for the starch to dissolve, thus effectively preventing retrogradation; on the other hand, the introduction of the acetyl group can weaken the interaction between glucan chains in starch granules, so that hydration and gelatinization can be achieved at a lower temperature, which can significantly improve the rehydration property and the elastic and smooth texture of non-fried instant noodles. In addition, compared with the starch before treatment, the stability of the acetylated mung bean starch is also improved.

[0012] In a specific embodiment, the acetyl value of the acetylated mung bean starch is 0.7-1%, and it is obtained by using a conventional production process in the art, such as reacting a mung bean starch slurry with acetic anhydride in the presence of diluted sodium hydroxide.

[0013] Preferably, the complex enzyme is a mixture composed of fungal amylase, glucose oxidase, and aminopeptidase in a weight ratio of 1-3:1-3:1.

[0014] The present invention adds a complex enzyme composed of the above three enzymes during dough kneading. There is a synergistic effect among the three, which can continuously play a role during dough kneading and stirring, compound rolling, continuous rolling, and wire cutting and forming processes. It can not only improve the extensibility, tissue structure, and processing performance of the dough, but also improve the quality of the protein structure in the dough by degrading starch and some non-starch polysaccharides, improve the water-holding capacity of the dough and the elasticity of the gluten network, make the noodles more chewy, effectively improve the noodle texture, and assist in enhancing the elastic and smooth toughness and rehydration property of the steamed and cooked noodles. Moreover, the cooked noodles are easier to be dried due to more micropores.

[0015] In a specific embodiment, the fungal amylase is 100,000 U / g, food grade.

[0016] In a specific embodiment, the aminopeptidase is 100,000 U / g, food grade.

[0017] In a specific embodiment, the glucose oxidase is 180 U / mg, food grade.

[0018] Preferably, before drying in step (4), the cooked noodles are also impregnated in a discrete treatment liquid.

[0019] Preferably, the discrete treatment liquid is composed of the following raw materials: 1-1.5 wt% of linseed gum, 1-1.5 wt% of Artemisia sphaerocephala Krasch gum, 0.1-0.3 wt% of alginic acid, 0.5-1 wt% of sucrose ester, 0.8-1.2 wt% of edible salt, and the balance is water.

[0020] Before drying the ripened noodles, the present invention also adds a process of impregnating and treating with a discrete treatment liquid. By reasonably matching each component, the discrete treatment liquid has excellent discrete effect, which can not only avoid the problem that the taste and the quality of instant noodles are affected due to the adhesion between noodles, but also further improve the rehydration speed of non-fried instant noodles. At the same time, the noodles are not easy to break. Among them, alginic acid can effectively prevent the weakening of the toughness of the noodles, and sucrose ester can play a role in anti-starch aging and inhibiting crystallization, improving the stability of the ripened noodles. Linseed gum and Artemisia sphaerocephala Krasch gum can not only increase the elasticity and toughness of the noodles, but also improve the stability of the ripened noodles, and the noodles are not easy to adhere and break.

[0021] Preferably, the weight parts of each raw material in step (1) are as follows: 90-120 parts by weight of wheat flour, 10-20 parts by weight of modified starch, 0.01-0.03 parts by weight of composite enzyme, 1-3 parts by weight of edible salt, 0.1-0.15 parts by weight of edible alkali, and 30-50 parts by weight of water.

[0022] Preferably, the premixing time in step (1) is 1-3 min.

[0023] Preferably, the dissolving and stirring time of the saline-alkali in step (1) is 20-50 min.

[0024] Preferably, the kneading and stirring time in step (1) is 10-20 min.

[0025] Preferably, the proofing conditions in step (1) are: proofing at room temperature for 10-20 min.

[0026] Preferably, the number of times of compound rolling in step (2) is 2-5 times.

[0027] Preferably, the number of times of horizontal and vertical folding and rolling in step (2) is 1-3 times

[0028] Preferably, the number of times of continuous rolling in step (2) is 8-12 times.

[0029] Preferably, the width of the noodles in step (2) is 2-4 mm and the thickness is 0.9-1.2 mm.

[0030] Preferably, the cooking temperature of the noodles in step (4) is 85-100 °C and the time is 60-180 s.

[0031] Preferably, the impregnating time in step (4) is 5-15 s.

[0032] Preferably, the drying conditions in step (4) are: hot air drying at 85-95 °C and a wind speed of 3-6 m / s for 20-50 min.

[0033] Preferably, in step (4), the cooked noodles account for 50-70% of the weight of the discrete treatment liquid.

[0034] The present invention also provides a non-fried instant noodle processed by the above-mentioned cooking process.

[0035] Advantages of the present invention:

[0036] (1) The non-fried instant noodle cooking process provided by the present invention does not go through the frying link, overcomes the disadvantage of easily generating carcinogens such as acrylamide in the traditional frying process, and is more beneficial to health.

[0037] (2) The non-fried instant noodles obtained by the present invention have good rehydration property, the noodles do not stick together, absorb the soup and taste good, are not easy to break, and have a smooth and elastic taste. Specific embodiments

[0038] The above-mentioned inventive content of the present invention will be further described in detail below in conjunction with specific embodiments, but it should not be understood that the scope of the above-mentioned subject matter of the present invention is limited to the following embodiments. Example 1

[0039] A cooking process for non-fried instant noodles includes the following steps:

[0040] (1) Premix 100 parts by weight of wheat flour with 15 parts by weight of modified starch and 0.015 parts by weight of compound enzyme for 2 min, then dissolve and stir 35 parts by weight of water with 2 parts by weight of edible salt and 0.12 parts by weight of edible alkali for 40 min. Mix the completely dissolved saline-alkali water and the premixed powder in a dough mixer for 15 min, and proof at room temperature for 15 min to obtain a dough.

[0041] (2) Place the dough in a rolling machine, perform 3 times of compound rolling to form a dough sheet, then perform 2 times of horizontal and vertical folding rolling, and finally perform 10 times of continuous rolling to form a noodle sheet. Cut the noodle sheet into filaments to obtain noodles with a width of 3 mm and a thickness of 1 mm.

[0042] (3) Cook the noodles in a 95 °C boiling pot for 120 s to obtain cooked noodles.

[0043] (4) Immerse the cooked noodles in the discrete treatment liquid for 10 s, then perform hot air drying at 90 °C and a wind speed of 5 m / s for 30 min, cool to room temperature, and package to obtain non-fried instant noodles.

[0044] Among them, the cooked noodles account for 60% of the weight of the discrete treatment liquid.

[0045] The modified starch is acetylated mung bean starch.

[0046] The compound enzyme is a mixture composed of fungal amylase, glucose oxidase, and aminopeptidase in a weight ratio of 2:2:1.

[0047] The discrete treatment liquid is composed of the following raw materials: 1.2 wt% of flaxseed gum, 1.2 wt% of Artemisia sphaerocephala Krasch gum, 0.2 wt% of alginic acid, 0.8 wt% of sucrose ester, 1.1 wt% of edible salt, and the balance is water. Example 2

[0048] A ripening process for non-fried instant noodles includes the following steps:

[0049] (1) Premix 100 parts by weight of wheat flour with 15 parts by weight of modified starch and 0.015 part by weight of compound enzyme for 2 min. Then dissolve and stir 35 parts by weight of water with 2 parts by weight of edible salt and 0.12 part by weight of edible alkali for 40 min. Mix the completely dissolved saline-alkali water and the premixed flour in a dough mixer for 15 min, and proof at room temperature for 15 min to obtain a dough.

[0050] (2) Place the dough in a calender and perform 3 times of compound rolling to form a dough sheet, then perform 2 times of crosswise and longitudinal folding rolling, and finally perform 10 times of continuous rolling to form a noodle strip. Cut the noodle strip into filaments to obtain noodles with a width of 3 mm and a thickness of 1 mm.

[0051] (3) Boil the noodles in a 95 °C boiling pot for 120 s to obtain ripened noodles.

[0052] (4) Immerse the ripened noodles in the discrete treatment liquid for 10 s, then perform hot air drying at 90 °C and a wind speed of 5 m / s for 30 min, cool to room temperature, and package to obtain non-fried instant noodles.

[0053] Among them, the ripened noodles account for 60% of the weight of the discrete treatment liquid.

[0054] The modified starch is acetylated mung bean starch.

[0055] The compound enzyme is a mixture composed of fungal amylase and glucose oxidase in a weight ratio of 2:2.

[0056] The discrete treatment liquid is composed of the following raw materials: 1.2 wt% of flaxseed gum, 1.2 wt% of Artemisia sphaerocephala Krasch gum, 0.2 wt% of alginic acid, 0.8 wt% of sucrose ester, 1.1 wt% of edible salt, and the balance is water. Example 3

[0057] A ripening process for non-fried instant noodles includes the following steps:

[0058] (1) Premix 100 parts by weight of wheat flour with 15 parts by weight of modified starch and 0.015 parts by weight of compound enzyme for 2 min. Then dissolve and stir 35 parts by weight of water with 2 parts by weight of edible salt and 0.12 parts by weight of edible alkali for 40 min. Mix the completely dissolved saline-alkali water and the premixed powder in a dough mixer for 15 min, and proof at room temperature for 15 min to obtain dough;

[0059] (2) Place the dough in a calender and perform 3 times of compound rolling to form a dough sheet, then perform 2 times of crosswise and lengthwise folding rolling, and finally perform 10 times of continuous rolling to form a noodle strip. Cut the noodle strip into filaments to obtain noodles with a width of 3 mm and a thickness of 1 mm;

[0060] (3) Cook the noodles in a 95 °C cooking pot for 120 s to obtain cooked noodles;

[0061] (4) Immerse the cooked noodles in a discrete treatment liquid for 10 s, then perform hot air drying at 90 °C and a wind speed of 5 m / s for 30 min, cool to room temperature, and package to obtain non-fried instant noodles.

[0062] Among them, the cooked noodles account for 60% of the weight of the discrete treatment liquid.

[0063] The modified starch is acetylated mung bean starch.

[0064] The compound enzyme is a mixture composed of fungal amylase and aminopeptidase in a weight ratio of 2:1.

[0065] The discrete treatment liquid is composed of the following raw materials: 1.2 wt% of linseed gum, 1.2 wt% of Artemisia sphaerocephala Krasch gum, 0.2 wt% of alginic acid, 0.8 wt% of sucrose ester, 1.1 wt% of edible salt, and the balance is water. Example 4

[0066] A ripening process for non-fried instant noodles, comprising the following steps:

[0067] (1) Premix 100 parts by weight of wheat flour with 15 parts by weight of modified starch and 0.015 parts by weight of compound enzyme for 2 min. Then dissolve and stir 35 parts by weight of water with 2 parts by weight of edible salt and 0.12 parts by weight of edible alkali for 40 min. Mix the completely dissolved saline-alkali water and the premixed powder in a dough mixer for 15 min, and proof at room temperature for 15 min to obtain dough;

[0068] (2) Place the dough in a calender and perform 3 times of compound rolling to form a dough sheet, then perform 2 times of crosswise and lengthwise folding rolling, and finally perform 10 times of continuous rolling to form a noodle strip. Cut the noodle strip into filaments to obtain noodles with a width of 3 mm and a thickness of 1 mm;

[0069] (3) Cook the noodles in a 95 °C cooking pot for 120 s to obtain cooked noodles;

[0070] (4) Immerse the ripened noodles in the discrete treatment liquid for 10 s, then perform hot air drying at 90 °C and a wind speed of 5 m / s for 30 min, cool to room temperature, and package to obtain non-fried instant noodles.

[0071] Among them, the ripened noodles account for 60% of the weight of the discrete treatment liquid.

[0072] The modified starch is acetylated mung bean starch.

[0073] The complex enzyme is a mixture composed of fungal amylase, glucose oxidase, and aminopeptidase in a weight ratio of 2:2:1.

[0074] The discrete treatment liquid is composed of the following raw materials: 1.1 wt% of edible salt, and the balance is water. Example 5

[0075] A ripening process for non-fried instant noodles, comprising the following steps:

[0076] (1) Premix 100 parts by weight of wheat flour with 15 parts by weight of modified starch and 0.015 parts by weight of complex enzyme for 2 min, then dissolve and stir 35 parts by weight of water with 2 parts by weight of edible salt and 0.12 parts by weight of edible alkali for 40 min. Mix the completely dissolved saline-alkali water and the premixed powder in a dough mixer for 15 min, and proof at room temperature for 15 min to obtain a dough.

[0077] (2) Place the dough in a calender, perform 3 times of compound rolling to form a dough sheet, then perform 2 times of horizontal and vertical folding rolling, and finally perform 10 times of continuous rolling to form a noodle sheet. Cut the noodle sheet into filaments to obtain noodles with a width of 3 mm and a thickness of 1 mm.

[0078] (3) Boil the noodles in a 95 °C cooking pot for 120 s to obtain ripened noodles.

[0079] (4) Immerse the ripened noodles in the discrete treatment liquid for 10 s, then perform hot air drying at 90 °C and a wind speed of 5 m / s for 30 min, cool to room temperature, and package to obtain non-fried instant noodles.

[0080] Among them, the ripened noodles account for 60% of the weight of the discrete treatment liquid.

[0081] The modified starch is commercially available cassava acetate starch, product number: 033, Prostar, purchased from Zhengzhou Longhe Chemical Co., Ltd.

[0082] The complex enzyme is a mixture composed of fungal amylase, glucose oxidase, and aminopeptidase in a weight ratio of 2:2:1.

[0083] The discrete treatment liquid is composed of the following raw materials: 1.2 wt% of linseed gum, 1.2 wt% of artemisia sphaerocephala gum, 0.2 wt% of alginic acid, 0.8 wt% of sucrose ester, 1.1 wt% of edible salt, and the balance is water.

[0084] Test Example 1

[0085] Take the non-fried instant noodles obtained in the above examples and add boiling water with a weight 5 times that of the noodles respectively. Cover the lid and start timing. Take one noodle every 10 s to observe whether there is a white core in the middle. When the white core disappears, record it as the rehydration time of the noodles, and evaluate the sensory performance.

[0086] Table 1 Rehydration time and water absorption rate

[0087]

[0088] Table 2 Sensory performance and score

[0089]

[0090] Test Example 2

[0091] Take the non-fried instant noodles obtained in the above examples and add boiling water with a weight 5 times that of the noodles respectively. After covering the lid and soaking the noodles for 5 min, use a TPA texture analyzer to test the hardness, viscosity, and elasticity of the noodles.

[0092] Table 3 Noodle elasticity

[0093]

[0094] The non-fried instant noodles obtained by the present invention have good rehydration performance, the noodles do not stick together, absorb the soup and taste good, are not easy to break, and have a smooth and elastic texture.

[0095] Compared with Examples 2 to 3, Example 1 uses a composite enzyme composed of three enzymes, namely fungal amylase, glucose oxidase, and aminopeptidase. There is a synergistic effect among the three, which can not only improve the extensibility, tissue structure, and processing performance of the dough, but also improve the water-holding capacity of the dough and the elasticity of the gluten network, making the noodles more chewy, and assisting in enhancing the smoothness, toughness, and rehydration performance of the post-steamed and ripened noodles.

[0096] Compared with Example 4, Example 1 uses a specific discrete treatment liquid for impregnation treatment, which can not only avoid the problem that the taste and the quality of the instant noodles are affected due to the adhesion between the noodles, but also further improve the rehydration speed of the non-fried instant noodles, and at the same time, the noodles are not easy to break.

[0097] Compared with Example 5 which uses commercially available modified starch, Example 1 uses mung bean starch with a gelatinization temperature lower than that of other types of starch, and the modified starch is prepared by acetylation modification. After introducing acetyl substituents, on the one hand, the spatial interference of the acetyl group is used to reduce the network energy level generated by hydrogen bonds, making it easier for the starch to dissolve, thus effectively preventing retrogradation; on the other hand, the introduction of the acetyl group can weaken the interaction between dextran chains in starch granules, so as to achieve the purpose of hydration and gelatinization at a lower temperature, and can significantly improve the rehydration property and the elastic and smooth taste of non-fried instant noodles.

[0098] It should be noted that the above examples are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the invention can be modified or equivalently replaced without departing from the scope of the technical solutions of the present invention, and they should all be covered by the scope of the claims of the present invention.

Claims

1. A ripening process for non-fried instant noodles, characterized in that, It includes the following steps: (1) Premix wheat flour with acetylated mung bean starch and complex enzyme, then dissolve and stir water with saline-alkali. Knead and stir the completely dissolved saline-alkali water and the premixed flour in a dough mixer, and proof to obtain dough. The complex enzyme is a mixture composed of fungal amylase, glucose oxidase, and aminopeptidase in a weight ratio of 1-3:1-3:1; (2) Place the dough in a calender, conduct compound rolling to form a dough sheet, then conduct folding rolling, and finally conduct continuous rolling to form a dough strip. Cut the dough strip into filaments to obtain noodles; (3) Cook the noodles in a cooking pot to obtain cooked noodles; (4) Immerse the cooked noodles in a discrete treatment liquid, dry, cool, and package to obtain non-fried instant noodles. The discrete treatment liquid is composed of the following raw materials: 1-1.5wt% of linseed gum, 1.0-1.5wt% of Artemisia sphaerocephala gum, 0.1-0.3wt% of alginic acid, 0.5-1.0wt% of sucrose ester, 0.8-1.2wt% of edible salt, and the balance is water; The weight parts of each raw material in step (1) are as follows: 90-120 parts by weight of wheat flour, 10-20 parts by weight of acetylated mung bean starch, 0.01-0.03 parts by weight of complex enzyme, 1-3 parts by weight of edible salt, 0.1-0.15 parts by weight of edible alkali, and 30-50 parts by weight of water; The acetyl value of the acetylated mung bean starch is 0.7-1%; 2. The ripening process of the non-fried instant noodles according to claim 1, characterized in that, After the dough in step (2) is subjected to compound rolling, it is then subjected to crosswise and lengthwise folding rolling, and finally a dough strip with a thickness of 0.9-1.2 mm is made by continuous rolling.

3. The aging process of the non-fried instant noodles according to claim 1, characterized in that, After the dough strip in step (2) is cut into noodles, the cooking temperature in step (3) is 85-100°C and the time is 60-180 s.

4. The ripening process of the non-fried instant noodles according to claim 1, characterized in that, The drying conditions in step (4) are: conduct hot air drying at 85-95°C and a wind speed of 3-6 m / s for 20-50 min.

5. The ripening process of the non-fried instant noodles according to claim 1, characterized in that, The cooked noodles in step (4) account for 50-70% of the weight of the discrete treatment liquid.

6. A non-fried instant noodle, characterized in that, It is processed by using the cooking process described in any one of claims 1-5.

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