Anti-blooming deep-fried wide noodles and method for preparing the same

Abstract

The application provides an anti-bubble deep-fried wide noodles and a preparation method thereof, which comprises the following steps: mixing edible powder and water to knead and obtain dough, wherein the edible powder comprises a leavening agent, and the leavening agent comprises hydrogenated palm oil powder and / or calcium carbonate; after the dough is matured, compound calendering, continuous calendering and slicing are performed to obtain wide noodles; the wide noodles are subjected to segmented steaming to obtain matured wide noodles; the segmented steaming comprises one-stage steaming and two-stage steaming; the temperature of the one-stage steaming is 75-96 DEG C, and the time is 30-120 s; the temperature of the two-stage steaming is 98-160 DEG C, and the time is 60-300 s; the matured wide noodles are subjected to segmented deep-frying to obtain the anti-bubble deep-fried wide noodles. By adding the leavening agent comprising hydrogenated palm oil powder and / or calcium carbonate in the powder formula, and developing the traditional one-time cooking process into segmented steaming, the wide noodles are effectively prevented from bubbling during deep-frying, and the wide noodles are Q-elastic and tough after deep-frying.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to an anti-foaming fried wide noodle and its preparation method. Background Technology

[0002] Instant noodles, also known as fast food noodles, cup noodles, quick-cooking noodles, or instant noodles, are a type of noodle food that can be cooked quickly by soaking in hot water. The main ingredients of instant noodles are wheat flour, palm oil, seasoning sauce, and dehydrated vegetable leaves, all essential components for supplementing the human body's nutrition. With the acceleration of globalization and the faster pace of life, instant noodles, a delicious food that quickly satisfies hunger and is rich in nutrients, are becoming increasingly popular.

[0003] my country's instant noodle market is developing rapidly; however, many problems still need to be solved to improve the production quality and consumption of instant noodles. Current research on instant noodles mainly focuses on nutrition, flavor, and packaging, while texture directly affects the rehydration properties and taste of instant noodles, thus influencing the product's commercial value. Research on the texture of instant noodles is relatively limited. Additives used in the processing of instant noodles mainly include thickeners, humectants, flavor enhancers, emulsifiers, and colorants. The processing technology has the most significant impact on the sensory quality of instant noodles; different processing technologies have different effects on sensory quality. Although many instruments have been invented to evaluate sensory indicators such as hardness and viscosity, many problems still urgently need to be solved.

[0004] Currently, the processing technology of wide noodles faces a significant challenge in preventing bubbling. During the frying and dehydration process, gas is released, which easily creates bubbles on the surface of the noodles, and the wider the noodles, the more severe the bubbling. Bubbly areas tend to absorb more oil, resulting in a greasy texture and causing the noodles to soften or even break when exposed to water, negatively impacting the taste and consumer experience. Bubbling in wide noodles is an industry-wide problem. Currently, the width of fried noodles is generally controlled within 2.0mm. Some varieties can achieve 2.0-5.0mm through special processes (such as using indentation tools or multi-stage temperature-controlled frying), but large bubbles are common, and the uniformity of texture and elasticity are generally poor. Fried wide noodles wider than 5.0mm are currently difficult to achieve in the market.

[0005] CN104207029A discloses a type of fried puffed noodle food and its preparation method. This method adds pregelatinized starch to the traditional ingredients of fried puffed noodle foods to improve the problems of noodle stickiness, difficulty in shaping, and easy loss of particles. It also employs a unique indentation technique to ensure excellent crispness and fewer air bubbles in the noodle strips when the width is 5mm or more, thus improving the product's texture. However, this method, through its knife-shaped design and multi-indentation method, results in an overly standardized noodle appearance, lacking variety in shaping.

[0006] CN104621476A discloses a convenient potato noodle sheet and its processing method. The processing method includes: (1) taking potato flour, wheat flour, konjac glucomannan, eggs, gluten, vegetable oil, acetate starch, and xanthan gum and mixing them evenly to obtain a mixed raw material; (2) taking edible salt, noodle improver, and edible alkali and adding them to drinking water, stirring until completely dissolved to obtain an auxiliary material solution; (3) mixing the mixed raw material and the auxiliary material solution to make dough; (4) extruding and cooking the dough, cutting it into strips, shaking the strips apart, drying, cooling, and vacuum packaging to obtain a convenient potato noodle sheet. The width of the strips is 3-5 mm and the length is 260-300 mm. Since the raw material in this method is mainly potato flour, which has good elasticity, the problem of bubbling can be avoided even if the noodle sheet is 5 mm thick. However, ordinary wide noodles are mainly made of wheat flour, which is very prone to bubbling.

[0007] Therefore, developing a processing method for wide noodles that can effectively prevent surface bubbling and produce wide noodles with a chewy texture is a key research focus in this field. Summary of the Invention

[0008] To address the shortcomings of existing technologies, the present invention aims to provide a method for preparing anti-bubbling fried wide noodles. Through special design of the formula and process, it is possible to achieve no obvious bubbles in fried 5-20mm wide noodles, resulting in a uniform texture and chewy consistency.

[0009] To achieve this objective, the present invention adopts the following technical solution:

[0010] In a first aspect, the present invention provides a method for preparing anti-foaming fried wide noodles, the method comprising the following steps:

[0011] (1) Mix the edible powder with water, stir and knead to obtain dough;

[0012] The edible powder includes a leavening agent;

[0013] The leavening agent includes hydrogenated palm oil powder and / or calcium carbonate; (2) After the dough is cooked, it is subjected to compound rolling, continuous rolling and shredding to obtain wide noodles;

[0014] (3) The wide noodles are steamed in sections to obtain cooked wide noodles;

[0015] The segmented steaming process includes a single-stage steaming process and a two-stage steaming process;

[0016] The temperature of the first stage of steaming is 75-96℃, and the time is 30-120s;

[0017] The temperature of the two-stage steaming is 98-160℃, and the time is 60-300s;

[0018] (4) The cooked wide noodles are deep-fried in sections to obtain the non-bubbling deep-fried wide noodles.

[0019] This invention transforms the traditional single-stage steaming process into a segmented steaming process. The steaming stage is a water and heat absorption process. The first stage, low-temperature steaming, allows the surface and interior of the noodle strands to absorb water and heat evenly and slowly, effectively preventing localized rapid heating that could cause bubbling during steaming. This, in turn, slows down bubbling during the frying stage, as bubbling during steaming is the main factor for bubbling during subsequent frying. This is crucial for preventing bubbling in fried wide noodles. The second stage uses high-temperature steaming to ensure that the noodle strands are fully gelatinized and pre-cooked within a limited time. After frying, they have a good chewy texture, and the pre-cooked noodle strands are more flexible, effectively ensuring the smooth progress of subsequent stretching, cutting, and other processes.

[0020] The temperature of the steaming section is 75-96℃ (e.g., 76℃, 78℃, 80℃, 82℃, 84℃, 86℃, 88℃, 90℃, 92℃, 94℃, 95℃, etc.), and the time is 30-120s (e.g., 35s, 40s, 45s, 50s, 55s, 60s, 65s, 70s, 75s, 80s, 85s, 90s, 95s, 100s, 105s, 110s, 115s, etc.).

[0021] The temperature of the two-stage steaming is 98-160℃ (e.g., 100℃, 105℃, 110℃, 115℃, 120℃, 125℃, 130℃, 135℃, 140℃, 145℃, 150℃, 155℃, etc.), and the time is 60-300s, e.g., 70s, 80s, 90s, 100s, 110s, 120s, 130s, 140s, 150s, 160s, 170s, 180s, 190s, 200s, 210s, 220s, 230s, 240s, 250s, 260s, 270s, 280s, 290s, etc.

[0022] Preferably, the edible powder includes: flour, wheat gluten, starch, and a leavening agent.

[0023] Preferably, the starch comprises any one or a combination of at least two of acetate starch, tapioca starch, potato starch, or corn starch.

[0024] Preferably, the mass ratio of hydrogenated palm oil powder to calcium carbonate is (1.5-6):1, for example, it can be 1.6:1, 1.8:1, 2:1, 2.2:1, 2.4:1, 2.6:1, 2.8:1, 3:1, 3.2:1, 3.4:1, 3.6:1, 3.8:1, 4:1, 4.2:1, 4.4:1, 4.6:1, 4.8:1, 5:1, 5.2:1, 5.4:1, 5.6:1, 5.8:1, etc., preferably (2.5-4):1. Preferably, the starch is a combination of acetate starch and potato starch.

[0025] Preferably, the leavening agent is a combination of hydrogenated palm oil powder and calcium carbonate.

[0026] This invention adds hydrogenated palm oil powder and calcium carbonate to the dough. During heating, the starch granules in the dough swell, and the hydrogenated palm oil powder melts to form tiny pores. Calcium carbonate, with its high melting point and near-insoluble nature in water, remains as tiny particles during heating, creating gaps between the particles and the surrounding structure. Through different mechanisms, the hydrogenated palm oil powder and calcium carbonate provide a porous structure to the dough, ensuring smooth gas release during subsequent dehydration and preventing the formation of air bubbles. This porous design also effectively improves the dough's rehydration speed and flavor absorption.

[0027] Preferably, by weight, the edible powder comprises: 150-180 parts of wheat flour (e.g., 150, 152, 154, 156, 158, 160, 162, 164, 166, 168, 170, 172, 174, 176, 178, etc.), 5-10 parts of wheat gluten (e.g., 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, etc.), and 85-115 parts of starch (e.g., 86, 87, etc.). 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100, 101, 102, 103, 104, 105, 106, 107, 108, 109, 110, 111, 112, 113, 114, 115, etc.), and 3-8 parts of leavening agent (e.g., 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, etc.).

[0028] Preferably, by weight, the edible powder comprises: 150-180 parts wheat flour, 5-10 parts wheat gluten, 60-75 parts acetate starch (e.g., 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, etc.), and 25-40 parts potato starch (e.g., 26, 27, 28, 29, 30, 31, 32, 33, etc.). 34 parts, 35 parts, 36 parts, 37 parts, 38 parts, 39 parts, 40 parts, etc.), 2.5-6 parts of hydrogenated palm oil powder (e.g., 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, 5.5 parts, 6 parts, etc.), 0.5-2 parts of calcium carbonate (e.g., 0.6 parts, 0.7 parts, 0.8 parts, 0.9 parts, 1 part, 1.1 parts, 1.2 parts, 1.3 parts, 1.4 parts, 1.5 parts, 1.6 parts, 1.7 parts, 1.8 parts, 1.9 parts, 2 parts, etc.).

[0029] Preferably, the raw materials for the dough-mixing water include: edible salt, monosodium glutamate, yellow collagen, compound phosphate, compound pigment and soft water.

[0030] Preferably, the composite phosphate includes any one or a combination of at least two of sodium carbonate, potassium carbonate, sodium tripolyphosphate, sodium hexametaphosphate, or sodium pyrophosphate.

[0031] Preferably, the compound pigment includes any one or a combination of at least two of gardenia yellow, riboflavin, β-carotene or curcumin.

[0032] Preferably, by weight, the ingredients of the dough-mixing water include: 4.5-6.5 parts edible salt (e.g., 4.6, 4.8, 5, 5.2, 5.4, 5.6, 5.8, 6, 6.2, 6.4, etc.), 1-2 parts monosodium glutamate (e.g., 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, etc.), and 0.1-0.3 parts yellow collagen (e.g., 0.12, 0.14, 0.16, 0.18, 0.20, etc.). 0.22 parts, 0.24 parts, 0.26 parts, 0.28 parts, etc.), 1-1.5 parts of compound phosphate (e.g., 1.1 parts, 1.2 parts, 1.3 parts, 1.4 parts, 1.5 parts, etc.), 0.001-0.1 parts of compound pigment (e.g., 0.005 parts, 0.008 parts, 0.01 parts, 0.05 parts, 0.08 parts, etc.), 75-95 parts of soft water (e.g., 76 parts, 78 parts, 80 parts, 82 parts, 84 parts, 86 parts, 88 parts, 90 parts, 92 parts, 94 parts, etc.).

[0033] Preferably, the water content of the dough is 32-34%, for example, it can be 32.5%, 33%, 33.5%, etc.

[0034] Preferably, in step (2), the ripening temperature is 20-30℃ (for example, it can be 22℃, 24℃, 26℃, 28℃, etc.), and the time is 10-20min (for example, it can be 12min, 14min, 16min, 18min, etc.).

[0035] Preferably, the thickness of the surface strip obtained by composite calendering is 8-10 mm, for example, it can be 8.5 mm, 9 mm, 9.5 mm, etc.

[0036] Preferably, the thickness of the strip obtained by continuous rolling is 0.8-2mm, for example, it can be 0.9mm, 1mm, 1.1mm, 1.2mm, 1.3mm, 1.4mm, 1.5mm, 1.6mm, 1.7mm, 1.8mm, 1.9mm, etc.

[0037] Preferably, the rolling ratio of the continuous rolling is (1.1-2):1, for example, it can be 1.2:1, 1.4:1, 1.6:1, 1.8:1, etc.

[0038] In this invention, during continuous rolling, the rolling ratio is gradually reduced from 2:1 to 1.1:1.

[0039] Preferably, the width of the shredded surface is 5-20mm, for example, 6mm, 7mm, 8mm, 9mm, 10mm, 11mm, 12mm, 13mm, 14mm, 15mm, 16mm, 17mm, 18mm, 19mm, etc., and the thickness is 0.8-2mm, for example, 0.9mm, 1mm, 1.1mm, 1.2mm, 1.3mm, 1.4mm, 1.5mm, 1.6mm, 1.7mm, 1.8mm, 1.9mm, etc.

[0040] Preferably, the segmented frying includes a low-temperature segment, a medium-temperature segment, and a high-temperature segment.

[0041] Preferably, the temperature of the low-temperature section is 120-130℃ (e.g., 121℃, 122℃, 123℃, 124℃, 125℃, 126℃, 127℃, 128℃, 129℃, etc.), and the time is 15-45s (e.g., 16s, 18s, 20s, 22s, 24s, 26s, 28s, 30s, 32s, 34s, 36s, 38s, 40s, 42s, 44s, etc.). Preferably, the temperature of the intermediate temperature range is 135-150℃ (e.g., 136℃, 137℃, 138℃, 139℃, 140℃, 141℃, 142℃, 143℃, 144℃, 145℃, 146℃, 147℃, 148℃, 149℃, etc.), and the time is 45-75s (e.g., 46s, 48s, 50s, 52s, 54s, 56s, 58s, 60s, 62s, 64s, 66s, 68s, 70s, 72s, 74s, etc.).

[0042] Preferably, the temperature of the high-temperature section is 150-160℃ (e.g., 151℃, 152℃, 153℃, 154℃, 155℃, 156℃, 157℃, 158℃, 159℃, etc.), and the time is 30-60s (e.g., 32s, 34s, 36s, 38s, 40s, 42s, 44s, 46s, 48s, 50s, 52s, 54s, 56s, 58s, etc.).

[0043] The numerical range described in this invention includes not only the point values ​​listed above, but also any point values ​​within the numerical ranges not listed above. Due to space limitations and for the sake of brevity, this invention will not exhaustively list all the specific point values ​​included in the range.

[0044] Preferably, the preparation method includes the following steps:

[0045] (1) Mix the edible powder with water, stir and knead to obtain a dough with a water content of 32-34%;

[0046] The edible powder ingredients include: 150-180 parts wheat flour, 5-10 parts wheat gluten, 60-75 parts starch acetate, 25-40 parts potato starch, 2.5-6 parts hydrogenated palm oil powder, and 0.5-2 parts calcium carbonate;

[0047] The mass ratio of hydrogenated palm oil powder to calcium carbonate is (1.5-6):1; the raw materials of the dough water include: 4.5-6.5 parts edible salt, 1-2 parts monosodium glutamate, 0.1-0.3 parts yellow collagen, 1-1.5 parts compound phosphate, 0.001-0.1 parts compound pigment, and 75-95 parts soft water;

[0048] (2) The dough is cooked at 20-30℃ for 10-20 minutes, and then compound rolled to obtain a dough strip with a thickness of 8-10 mm. Then, it is continuously rolled at a rolling ratio of (1.1-2):1 to obtain a dough strip with a thickness of 0.8-2 mm. The strip is then cut into strips to obtain wide noodles with a width of 5-20 mm and a thickness of 0.8-2 mm.

[0049] (3) The wide noodles are steamed in sections to obtain cooked wide noodles;

[0050] The segmented steaming process includes a single-stage steaming process and a two-stage steaming process;

[0051] The temperature of the first stage of steaming is 75-96℃, and the time is 30-120s;

[0052] The temperature of the two-stage steaming is 98-160℃, and the time is 60-300s;

[0053] (4) The cooked wide noodles are deep-fried in sections to obtain the non-bubbling deep-fried wide noodles;

[0054] The segmented frying includes a low-temperature segment, a medium-temperature segment, and a high-temperature segment;

[0055] The temperature of the low-temperature section is 120-130℃, and the time is 15-45s;

[0056] The temperature in the intermediate temperature range is 135-150℃, and the time is 45-75s;

[0057] The high-temperature section has a temperature of 150-160℃ and a duration of 30-60 seconds.

[0058] In a second aspect, the present invention provides a non-foaming fried wide noodle, which is prepared by the preparation method described in the first aspect.

[0059] Preferably, the width of the anti-foaming fried wide noodles is 5-20mm, for example, it can be 6mm, 7mm, 8mm, 9mm, 10mm, 11mm, 12mm, 13mm, 14mm, 15mm, 16mm, 17mm, 18mm, 19mm, etc., and the thickness is 0.8-2mm, for example, it can be 0.9mm, 1mm, 1.1mm, 1.2mm, 1.3mm, 1.4mm, 1.5mm, 1.6mm, 1.7mm, 1.8mm, 1.9mm, etc.

[0060] All other specific point values ​​within the above numerical ranges can be selected, and will not be elaborated on here.

[0061] Compared with the prior art, the present invention has the following beneficial effects:

[0062] This invention transforms the traditional single-cooking process into a segmented steaming process, effectively preventing the wide noodles from bubbling during frying, resulting in chewy and elastic noodles after frying. Furthermore, this invention adds hydrogenated palm oil powder and calcium carbonate to the dough. The two work synergistically to provide a porous structure for the wide noodles, ensuring that gas can be smoothly discharged during the subsequent dehydration process without generating bubbles. The porous design of the dough can also effectively improve the rehydration speed and flavor absorption of the noodles. Detailed Implementation

[0063] The technical solution of the present invention will be further illustrated below through specific embodiments. Those skilled in the art should understand that the embodiments described are merely illustrative of the present invention and should not be construed as limiting the invention.

[0064] The terms “comprising,” “including,” “having,” “containing,” or any other variations thereof, as used herein, are intended to cover non-exclusive inclusion. For example, a composition, step, method, article, or apparatus that includes the listed elements is not limited to those elements and may also include other elements not expressly listed or elements inherent to such composition, step, method, article, or apparatus.

[0065] "Optional" or "any one" means that the matter or event described thereafter may or may not occur, and the description includes both the possibility that the event will occur and the possibility that the event will not occur.

[0066] The indefinite articles “a” and “an” preceding an element or component of this invention do not impose any limitation on the quantity (i.e., number of times) of the element or component. Therefore, “an” or “a” should be interpreted as including one or at least one, and the singular form of an element or component also includes the plural form, unless the quantity clearly refers only to the singular form.

[0067] The terms "one embodiment," "some embodiments," "exemplary," "specific example," or "some examples," etc., used in this invention refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the invention. In this document, the illustrative expressions of the above terms are not necessarily directed at the same embodiment or example.

[0068] The reagents or instruments used in the following examples are from the following sources:

[0069] Complex phosphate: composed of sodium carbonate, potassium carbonate, sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate, mixed in a ratio of 1:1.2:1.5:1:0.5;

[0070] Compound pigment: composed of gardenia yellow and riboflavin mixed in a 2:1 ratio.

[0071] Example 1

[0072] This embodiment provides a non-foaming fried wide noodle, the raw materials of which include:

[0073] Powder composition: 175 parts flour, 62.5 parts acetate starch, 37.5 parts potato starch, 8 parts wheat gluten, 5 parts hydrogenated palm oil powder, 1.5 parts calcium carbonate;

[0074] Ingredients for the dough mixing water: 5 parts salt, 1.5 parts monosodium glutamate, 0.2 parts xanthan gum, 1.2 parts compound phosphate, 0.05 parts compound pigment, 88 parts soft water;

[0075] The preparation method is as follows:

[0076] (1) Powder preparation: Weigh out flour, starch acetate, starch, gluten, hydrogenated palm oil powder and calcium carbonate respectively, stir to mix evenly to obtain mixed powder;

[0077] (2) Preparation of dough mixing water: Add edible salt, monosodium glutamate, xanthan gum, compound phosphate and compound pigment to soft water in sequence, stir to dissolve, and then obtain dough mixing water;

[0078] (3) Kneading: Add the kneading water from step (2) to the mixed powder in step (1), and stir evenly for 20 minutes to obtain a dough with a water content of 32%.

[0079] (4) Maturation: Let the mixed dough mature at room temperature for 15 minutes;

[0080] (5) Composite rolling: The matured dough is compounded into a dough strip with a thickness of 9mm;

[0081] (6) Continuous rolling: The strip from step (5) is continuously rolled through multiple passes to a thickness of 1.30 mm. During the continuous rolling process, the rolling ratio gradually decreases from 2:1 to 1.1:1.

[0082] (7) Shredding: Shred the dough strip from step (6) into strips with a width of 8mm and a thickness of 1.30mm.

[0083] (8) Gradual steaming: The wide noodles from step (7) are placed in a steamer and heated for steaming. The steamer is designed with two sections. The first section is steamed at 90°C for 60 seconds, and the second section is steamed at 100°C for 180 seconds to obtain cooked wide noodles.

[0084] (9) Stretch and cut the cooked wide noodles from step (8) into a quantity and place them into a box;

[0085] (10) Deep-fry the wide noodles that were placed in the box in step (9). The deep-frying section is divided into low, medium and high temperature zones. The temperature of the low temperature zone is 128°C and the deep-frying time is 30 seconds. The temperature of the medium temperature zone is about 148°C and the deep-frying time is 60 seconds. The temperature of the high temperature zone is 158°C and the deep-frying time is 45 seconds.

[0086] (11) After cooling the dough obtained in step (10), package it to obtain the anti-bubbling fried wide noodles.

[0087] Example 2

[0088] This embodiment provides a non-foaming fried wide noodle, the raw materials of which include:

[0089] Powder composition: 150 parts flour, 70 parts starch acetate, 30 parts potato starch, 10 parts wheat gluten, 3 parts hydrogenated palm oil powder, 1 part calcium carbonate;

[0090] Ingredients for the dough mixing water: 5 parts salt, 1 part monosodium glutamate, 0.1 part xanthan gum, 1.5 parts compound phosphate, 0.08 parts compound pigment, 80 parts soft water;

[0091] The preparation method is as follows:

[0092] (1) Powder preparation: Weigh out flour, starch acetate, starch, gluten, hydrogenated palm oil powder and calcium carbonate respectively, stir to mix evenly to obtain mixed powder;

[0093] (2) Preparation of dough mixing water: Add edible salt, monosodium glutamate, xanthan gum, compound phosphate and compound pigment to soft water in sequence, stir to dissolve, and then obtain dough mixing water;

[0094] (3) Kneading: Add the water from step (2) to the mixed powder in step (1), and stir evenly for 25 minutes to obtain a dough with a water content of 33%.

[0095] (4) Maturation: The mixed dough should be matured at room temperature for 20 minutes;

[0096] (5) Composite rolling: The matured dough is compounded into a dough strip with a thickness of 8mm;

[0097] (6) Continuous rolling: The strip from step (5) is continuously rolled through multiple passes to a thickness of 0.8 mm. During the continuous rolling process, the rolling ratio gradually decreases from 2:1 to 1.1:1.

[0098] (7) Shredding: Shred the dough strip from step (6) into strips, with the wide strips being 20mm wide and 0.8mm thick;

[0099] (8) Gradual steaming: The wide noodles from step (7) are placed in a steamer and heated for steaming. The steamer is designed with two sections. The first section is steamed at a temperature of 96°C for 30 seconds, and the second section is steamed at a temperature of 160°C for 60 seconds to obtain cooked wide noodles.

[0100] (9) Stretch and cut the cooked wide noodles from step (8) into a quantity and place them into a box;

[0101] (10) Deep-fry the wide noodles that were placed in the box in step (9). The deep-frying section is divided into low, medium and high temperature zones. The temperature of the low temperature zone is 125°C and the deep-frying time is 35 seconds. The temperature of the medium temperature zone is about 145°C and the deep-frying time is 65 seconds. The temperature of the high temperature zone is 155°C and the deep-frying time is 50 seconds.

[0102] (11) After cooling the dough obtained in step (10), package it to obtain the anti-bubbling fried wide noodles.

[0103] Example 3

[0104] This embodiment provides a non-foaming fried wide noodle, the raw materials of which include:

[0105] Powder composition: 180 parts flour, 60 parts acetate starch, 25 parts potato starch, 5 parts wheat gluten, 5 parts hydrogenated palm oil powder, 2 parts calcium carbonate;

[0106] The ingredients for the dough mixing water are: 5.5 parts salt, 1.8 parts monosodium glutamate, 0.3 parts xanthan gum, 1 part compound phosphate, 0.008 parts compound pigment, and 95 parts soft water.

[0107] The preparation method is as follows:

[0108] (1) Powder preparation: Weigh out flour, starch acetate, starch, gluten, hydrogenated palm oil powder and calcium carbonate respectively, stir to mix evenly to obtain mixed powder;

[0109] (2) Preparation of dough mixing water: Add edible salt, monosodium glutamate, xanthan gum, compound phosphate and compound pigment to soft water in sequence, stir to dissolve, and then obtain dough mixing water;

[0110] (3) Kneading: Add the water from step (2) to the mixed powder in step (1), stir evenly for 15 minutes to obtain a dough with a water content of 34%.

[0111] (4) Maturation: The mixed dough should be matured at room temperature for 25 minutes;

[0112] (5) Composite rolling: The matured dough is compounded into a dough strip with a thickness of 10mm;

[0113] (6) Continuous rolling: The strip from step (5) is continuously rolled through multiple passes to a thickness of 2 mm. During the continuous rolling process, the rolling ratio gradually decreases from 2:1 to 1.1:1.

[0114] (7) Shredding: Shred the dough strip from step (6) into strips, with the wide strips being 5mm wide and 2mm thick;

[0115] (8) Gradual steaming: The wide noodles from step (7) are placed in a steamer and heated for steaming. The steamer is designed with two sections. The first section is steamed at 75°C for 120 seconds, and the second section is steamed at 98°C for 300 seconds to obtain cooked wide noodles.

[0116] (9) Stretch and cut the cooked wide noodles from step (8) into a quantity and place them into a box;

[0117] (10) Deep-fry the wide noodles that were placed in the box in step (9). The deep-frying section is divided into low, medium and high temperature zones. The temperature of the low temperature zone is 130°C and the deep-frying time is 25 seconds. The temperature of the medium temperature zone is about 150°C and the deep-frying time is 55 seconds. The temperature of the high temperature zone is 160°C and the deep-frying time is 40 seconds.

[0118] (11) After cooling the dough obtained in step (10), package it to obtain the anti-bubbling fried wide noodles.

[0119] Example 4

[0120] This embodiment provides a non-foaming fried wide noodle, which differs from Example 1 only in that the amount of hydrogenated palm oil powder is adjusted to 6.67 parts and the amount of calcium carbonate is 2 parts. All other raw materials, dosages and preparation methods are the same as in Example 1.

[0121] Example 5

[0122] This embodiment provides a non-foaming fried wide noodle, which differs from Example 1 only in that the hydrogenated palm oil powder is adjusted to 1.67 parts and the calcium carbonate to 0.5 parts. All other raw materials, dosages and preparation methods are the same as in Example 1.

[0123] Example 6

[0124] This embodiment provides a non-foaming fried wide noodle, which differs from Embodiment 1 only in that the total amount of hydrogenated palm oil powder and calcium carbonate remains unchanged, and the amount of hydrogenated palm oil powder is adjusted to 6 parts and the amount of calcium carbonate to 0.5 parts. All other raw materials, amounts and preparation methods are the same as in Embodiment 1.

[0125] Example 7

[0126] This embodiment provides a non-foaming fried wide noodle, which differs from Embodiment 1 only in that the total amount of hydrogenated palm oil powder and calcium carbonate remains unchanged, and the amount of hydrogenated palm oil powder is adjusted to 3.5 parts and the amount of calcium carbonate to 3 parts. Other raw materials, amounts and preparation methods are the same as in Embodiment 1.

[0127] Example 8

[0128] This embodiment provides a non-foaming fried wide noodle, which differs from Example 1 only in that the hydrogenated palm oil powder is adjusted to 6.5 parts and calcium carbonate is not added. All other raw materials, dosages and preparation methods are the same as in Example 1.

[0129] Example 9

[0130] This embodiment provides a non-foaming fried wide noodle, which differs from Example 1 only in that the calcium carbonate is adjusted to 6.5 parts and hydrogenated palm oil powder is not added. All other raw materials, dosages and preparation methods are the same as in Example 1.

[0131] Comparative Example 1

[0132] This comparative example provides a non-foaming fried wide noodle, which differs from Example 1 only in that the preparation method step (8) is different. The step (8) of this comparative example is: the wide noodles in step (7) are put into a steamer and heated and steamed. The steaming conditions are 100°C and 350s to obtain cooked wide noodles.

[0133] The other raw materials, dosages, and preparation methods are the same as in Example 1.

[0134] Test Example 1

[0135] The rehydration time of the fried wide noodles prepared in the examples and comparative examples was measured, and the results are shown in Table 1.

[0136] The participants were aged 8-55 years and included both men and women. A total of 30 participants were included. Sensory evaluation was conducted, which was based on appearance (45 points) and rehydrated taste (55 points). The results were averaged and are shown in Table 1.

[0137] Table 1

[0138]

[0139] According to the table data, as shown in Examples 1-3, the fried wide noodles obtained by the raw material formula and preparation process provided by this invention require a rehydration time of 4-6 minutes before cooking, have a smooth surface, and a smooth exterior with a chewy interior. As shown in Examples 1 and 4-5, when the amount of leavening agent in the flour is too high, the appearance is smooth, but the texture is too soft, and the elasticity and chewiness are significantly insufficient. When the amount is too low, the noodles bubble, resulting in an uneven texture, and the bubbled areas are soft and mushy. As shown in Examples 1 and 6-7, when the ratio of hydrogenated palm oil powder to calcium carbonate in the leavening agent is too high, the bubbling in the frying section increases, and the finished product lacks firmness and uniformity. When the ratio is too low, the bubbling in the steaming section increases, resulting in insufficient chewiness. Examples 1 and 8-9 show that the combination of hydrogenated palm oil powder and calcium carbonate as leavening agents produces the best quality pores in the dough. When hydrogenated palm oil powder alone is used, there is no significant change in bubbles during steaming, but bubbles increase on the surface of the dough strips during frying, and the improvement in foaming is not as good as the combination. The texture uniformity and elasticity are also inferior to the combination. When calcium carbonate alone is used, the surface bubbles increase after steaming, and the bubbles in the finished product increase simultaneously. The texture uniformity and elasticity are also inferior to the combination. As shown in Example 1 and Comparative Example 1, the progressive two-stage steaming process can effectively reduce the problem of foaming caused by the dough strips heating too quickly during steaming. The surface of the dough strips is more uniform after each stage of heating, and no obvious large bubbles are generated.

[0140] The applicant declares that the present invention is illustrated by the above embodiments, but the present invention is not limited to the above embodiments, that is, it does not mean that the present invention must rely on the above embodiments to be implemented. Those skilled in the art should understand that any improvements to the present invention, equivalent substitutions of raw materials for the product of the present invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of the present invention.

Claims

1. A method for preparing anti-foaming fried wide noodles, characterized in that, The preparation method includes the following steps: (1) Mix the edible powder with water, stir and knead to obtain dough; The edible powder includes a leavening agent; The leavening agent is a combination of hydrogenated palm oil powder and calcium carbonate; the mass ratio of hydrogenated palm oil powder to calcium carbonate is (1.5-6):1; (2) After the dough is cooked, it is subjected to compound rolling, continuous rolling and shredding to obtain wide noodles; the width of the shredded wide noodles is 6-20mm and the thickness is 0.8-2mm; (3) The wide noodles are steamed in sections to obtain cooked wide noodles; The segmented steaming process includes a single-stage steaming process and a two-stage steaming process; The temperature of the first stage of steaming is 75-96℃, and the time is 30-120s; The temperature of the two-stage steaming is 98-160℃, and the time is 60-300s; (4) The cooked wide noodles are deep-fried in sections to obtain the non-bubbling deep-fried wide noodles.

2. The preparation method according to claim 1, characterized in that, The edible powder ingredients include: flour, wheat gluten, starch, and leavening agent.

3. The preparation method according to claim 2, characterized in that, The starch includes any one or a combination of at least two of the following: acetate starch, tapioca starch, potato starch, or corn starch.

4. The preparation method according to claim 1, characterized in that, The mass ratio of hydrogenated palm oil powder to calcium carbonate is (2.5-4):

1.

5. The preparation method according to claim 3, characterized in that, The starch is a combination of acetate starch and potato starch.

6. The preparation method according to claim 2, characterized in that, By weight, the edible powder comprises: 150-180 parts flour, 5-10 parts wheat gluten, 85-115 parts starch, and 3-8 parts leavening agent.

7. The preparation method according to claim 6, characterized in that, By weight, the edible powder comprises: 150-180 parts wheat flour, 5-10 parts wheat gluten, 60-75 parts starch acetate, 25-40 parts potato starch, 2.5-6 parts hydrogenated palm oil powder, and 0.5-2 parts calcium carbonate.

8. The preparation method according to claim 1, characterized in that, The ingredients of the water used for kneading dough include: edible salt, monosodium glutamate, yellow collagen, compound phosphate, compound pigment and soft water.

9. The preparation method according to claim 8, characterized in that, The complex phosphate includes any one or a combination of at least two of sodium carbonate, potassium carbonate, sodium tripolyphosphate, sodium hexametaphosphate, or sodium pyrophosphate.

10. The preparation method according to claim 1, characterized in that, The dough has a moisture content of 32-34%.

11. The preparation method according to claim 1, characterized in that, In step (2), the ripening temperature is 20-30℃ and the time is 10-20min.

12. The preparation method according to claim 1, characterized in that, The thickness of the surface strip obtained by the composite calendering is 8-10 mm.

13. The preparation method according to claim 1, characterized in that, The thickness of the strip obtained by continuous rolling is 0.8-2 mm.

14. The preparation method according to claim 1, characterized in that, The rolling ratio of the continuous rolling process is (1.1-2):

1.

15. The preparation method according to claim 1, characterized in that, The segmented frying process includes a low-temperature segment, a medium-temperature segment, and a high-temperature segment.

16. The preparation method according to claim 15, characterized in that, The temperature of the low-temperature section is 120-130℃, and the time is 15-45s.

17. The preparation method according to claim 15, characterized in that, The temperature in the intermediate temperature range is 135-150℃, and the time is 45-75s.

18. The preparation method according to claim 15, characterized in that, The high-temperature section has a temperature of 150-160℃ and a duration of 30-60 seconds.

19. The preparation method according to claim 1, characterized in that, The preparation method includes the following steps: (1) Mix the edible powder with water, stir and knead to obtain a dough with a water content of 32-34%; The edible powder ingredients include: 150-180 parts wheat flour, 5-10 parts wheat gluten, 60-75 parts starch acetate, 25-40 parts potato starch, 2.5-6 parts hydrogenated palm oil powder, and 0.5-2 parts calcium carbonate; The mass ratio of hydrogenated palm oil powder to calcium carbonate is (1.5-6):1; the raw materials of the dough water include: 4.5-6.5 parts edible salt, 1-2 parts monosodium glutamate, 0.1-0.3 parts yellow collagen, 1-1.5 parts compound phosphate, 0.001-0.1 parts compound pigment, and 75-95 parts soft water; (2) The dough is cooked at 20-30℃ for 10-20 minutes, and then compound rolled to obtain a dough strip with a thickness of 8-10 mm. Then, it is continuously rolled at a rolling ratio of (1.1-2):1 to obtain a dough strip with a thickness of 0.8-2 mm. The strip is then cut into strips to obtain wide noodles with a width of 6-20 mm and a thickness of 0.8-2 mm. (3) The wide noodles are steamed in sections to obtain cooked wide noodles; The segmented steaming process includes a single-stage steaming process and a two-stage steaming process; The temperature of the first stage of steaming is 75-96℃, and the time is 30-120s; The temperature of the two-stage steaming is 98-160℃, and the time is 60-300s; (4) The cooked wide noodles are deep-fried in sections to obtain the non-bubbling deep-fried wide noodles; The segmented frying includes a low-temperature segment, a medium-temperature segment, and a high-temperature segment; The temperature of the low-temperature section is 120-130℃, and the time is 15-45s; The temperature in the intermediate temperature range is 135-150℃, and the time is 45-75s; The high-temperature section has a temperature of 150-160℃ and a duration of 30-60 seconds.

20. A type of anti-foaming fried wide noodle, characterized in that, The anti-foaming fried wide noodles are prepared using the preparation method described in any one of claims 1-19.

21. The anti-foaming fried wide noodles according to claim 20, characterized in that, The width of the anti-foaming fried wide noodles is 6-20mm, and the thickness is 0.8-2mm.

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