Instant pasta and process for its preparation

Abstract

The application relates to instant Italian noodles and a processing method thereof, the processing method comprising the following steps: dissolving edible salt, composite phosphate, an emulsifier, a thickening agent and a compound colorant in soft water to obtain dough water; fully mixing wheat flour, starch, wheat protein and exogenous protein to obtain edible powder material; adding the dough water into the edible powder material and uniformly stirring to obtain dough; aging the dough, then performing composite calendering and connecting calendering to obtain a dough skin, and then cutting the dough skin into noodles by using a noodle cutter; stretching the noodles at a certain proportion of speed difference to obtain semi-straight Italian noodle, and then feeding the noodles into a steaming box for steaming; performing dehydration after stretching and quantitatively cutting the noodles; and performing cooling and packaging on the dehydrated Italian noodle blocks to obtain instant Italian noodles. In the processing method, hard wheat flour which can be stably supplied in China is used as raw material, and wheat protein and exogenous protein are added, so that the obtained noodles have a taste close to the hard taste of Italian noodles.

Description

Technical Field

[0001] This application relates to pasta processing technology, specifically to a fast-cooking pasta and its processing method. Background Technology

[0002] Pasta, a world-renowned traditional Italian dish, boasts a unique production process and a long history. Compared to domestic noodles, it differs in two main ways: 1. In terms of ingredients, Italian pasta uses Durham wheat, a high-density, high-protein (≥12.5%), high-gluten wheat rich in carotene, giving it an amber color and a bright golden hue, along with a firm and crisp texture; 2. In terms of processing, it is formed by room-temperature extrusion, resulting in a dense, unripened dough that requires a longer cooking time.

[0003] my country is not a major producer of Durham wheat. Although the pasta industry has substantial economic benefits, the cost of domestic pasta remains high due to constraints on raw materials. Summary of the Invention

[0004] To overcome the above-mentioned defects, this application provides a processing method for instant pasta. In this processing method, domestically available durum wheat flour is used as raw material, and wheat protein and exogenous protein are added to make the noodles have a texture close to that of Italian pasta, thus breaking through the predicament of the supply of Durham wheat flour.

[0005] The technical solution adopted by this application to solve its technical problem is:

[0006] A method for processing instant pasta, characterized by the following steps:

[0007] Preparation of water for kneading dough: Dissolve edible salt, compound phosphate, emulsifier, thickener and compound colorant in soft water, and stir thoroughly to obtain water for kneading dough;

[0008] Preparation of edible powder: Wheat flour, starch, wheat protein and exogenous protein are thoroughly mixed to obtain edible powder;

[0009] To prepare the dough: Add water to the edible powder and mix it evenly with a dough mixer to obtain the dough;

[0010] Noodle preparation: After the dough is cooked, it is subjected to compound rolling and connecting rolling to obtain dough sheet. Then, the dough sheet is cut into strips using a shredder to obtain wavy curly Italian pasta noodles.

[0011] Steamed noodles: Wavy, curly spaghetti noodles are stretched at a certain speed difference to obtain semi-straight spaghetti noodles, and then the noodles are put into a steamer for steaming to obtain steamed noodles.

[0012] Preparation of pasta blocks: After steaming and boiling, the noodles are stretched, cut into a fixed quantity, and then dehydrated to obtain dehydrated pasta blocks;

[0013] Post-processing: The dehydrated pasta blocks are cooled and packaged to obtain instant pasta.

[0014] Optionally, in the step of preparing the water for kneading dough, the temperature of the soft water is 15℃~35℃, and the weight parts of each ingredient in the water for kneading dough are: 2~10 parts of edible salt, 0.5~5 parts of compound phosphate, 2~10 parts of emulsifier, 0.1~2.0 parts of thickener, 0.05~2 parts of compound colorant, and 60~100 parts of soft water.

[0015] Optionally, in the step of preparing the water for mixing the dough, the compound colorant comprises the following raw materials in weight fractions: 1-5 parts β-carotene, 0.5-5 parts red yeast rice, 0.01-2 parts gardenia blue, and 80-120 parts maltodextrin.

[0016] Optionally, in the step of preparing edible powder, the edible powder includes the following raw materials in weight fractions: 45-90 parts wheat flour, 5-30 parts starch, 2-20 parts wheat protein, and 2-15 parts exogenous protein.

[0017] Optionally, the starch includes at least one of acetate starch, tapioca starch, and potato starch, the exogenous protein includes at least one of egg powder, soy protein, and milk protein, and the wheat protein is wheat gluten.

[0018] Optionally, in the dough preparation step, the mass ratio of water to edible flour is (0.3-0.5):1, and the mixing time of the dough mixer is 10-20 minutes.

[0019] Optionally, in the noodle preparation step, the cooked dough is subjected to compound rolling and continuous rolling using a rolling mill. After continuous rolling, the thickness of the dough sheet is 1.0 mm to 1.5 mm. The rolling ratio of the continuous rolling is (1.1 to 2.0): 1. The width of the shredder is a round blade with a width of 1.5 to 2.0 mm. The height of the separator cavity of the rolling mill is 26 to 32 mm.

[0020] Optionally, in the step of steaming and cooking noodles, the certain speed difference is caused by the speed difference between the shredder, the small tray, and the steaming net. The speed of the shredder is 35-40 m / min, the speed of the small tray is 4.0-5.0 m / min, and the speed of the steaming net is 10-15 m / min. The speeds of the shredder, the small tray, and the steaming net are all different.

[0021] Optionally, in the step of preparing the dough, the noodles are stretched by three sections of a stretching net at a certain speed difference, wherein the speeds of the three stretching nets are 15-20 m / min, 20-25 m / min and 24-30 m / min respectively, and the weight of the cut noodles is 120-160 grams; the cut noodles are then fried in oil to dehydrate, or dried in hot air to dehydrate.

[0022] This application also provides a fast pasta dish prepared using the same processing method.

[0023] The beneficial effects of this application are:

[0024] (1) This application utilizes domestically available durum wheat flour as raw material, and adds wheat protein and exogenous protein to make the resulting noodles have a texture close to that of Italian pasta, thus overcoming the supply difficulties of durum wheat flour. The resulting noodles are chewy and elastic, suitable for Chinese palates. A compound coloring agent is used to give the noodles an amber color, similar to the color of Italian pasta. The noodles are straight, and their dimensions (Φ2.0mm*1.4mm) are similar to those of commercially available pasta. They only need to be steeped in boiling water for 5 minutes before consumption. The instant pasta obtained in this application is similar to commercially available pasta in terms of taste, color, and texture, thus overcoming the domestic supply difficulties of durum wheat flour, meeting the domestic market demand for pasta, and reducing production costs.

[0025] (2) In this application, by utilizing a unique raw material formula and optimizing the processing method, the instant Italian pasta produced has a straight appearance, a smooth and flat surface without wrinkles, a chewy and smooth texture, a moderate softness and firmness, and rapid and uniform rehydration. Moreover, the production operation is convenient and can realize automated, standardized and large-scale production, which can meet the domestic market demand for pasta. Detailed Implementation

[0026] The technical solutions in the embodiments of this application will be clearly and completely described below with reference to the embodiments of this application. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of this application.

[0027] A method for processing instant pasta includes the following steps:

[0028] Preparation of water for kneading dough: Dissolve edible salt, compound phosphate, emulsifier, thickener and compound colorant in soft water and stir thoroughly to obtain water for kneading dough; In order to present the unique color of Italian pasta, compound colorant is used to make the noodles have the characteristic amber color of Italian pasta;

[0029] Preparation of edible powder: Wheat flour, starch, wheat protein and exogenous protein are thoroughly mixed to obtain edible powder; among which, domestically available hard wheat flour is selected, and wheat protein and exogenous protein are added to make the noodles have a texture similar to that of Italian pasta.

[0030] To prepare the dough: Add water to the edible powder and mix it evenly with a dough mixer to obtain the dough;

[0031] Noodle preparation: After the dough is cooked, it is subjected to compound rolling and connecting rolling to obtain dough sheet. Then, the dough sheet is cut into strips using a shredder to obtain wavy curly Italian pasta noodles.

[0032] Steamed noodles: Wavy, curly spaghetti noodles are stretched at a certain speed difference to obtain semi-straight spaghetti noodles, and then the noodles are put into a steamer for steaming to obtain steamed noodles.

[0033] Preparation of pasta blocks: After steaming and boiling, the noodles are stretched, cut into a fixed quantity, and then dehydrated to obtain dehydrated pasta blocks; after cutting, the noodles can be dehydrated by frying or by non-frying methods such as hot air or microwave to obtain pasta blocks.

[0034] Post-processing: The dehydrated pasta blocks are cooled and packaged to obtain instant pasta. This application utilizes domestically available durum wheat flour as a raw material, and adds wheat protein and exogenous protein to achieve a texture similar to the firm texture of Italian pasta. This overcomes the supply shortage of durum wheat flour, and the resulting noodles have a chewy and elastic texture, suitable for Chinese tastes. A compound coloring agent is used to give the noodles an amber color, close to the color of Italian pasta. The noodles are straight, and their dimensions (Φ2.0mm*1.4mm) are similar to commercially available pasta. They only need to be steeped in boiling water for 5 minutes before consumption. The instant pasta obtained in this application is similar to commercially available pasta in terms of taste, color, and texture, thus overcoming the domestic supply shortage of durum wheat flour, meeting domestic market demand for pasta, and reducing production costs.

[0035] In the step of preparing the water for kneading dough, the temperature of the soft water is 15℃~35℃, and the weight parts of each ingredient in the water for kneading dough are: 2~10 parts of edible salt, 0.5~5 parts of compound phosphate, 2~10 parts of emulsifier, 0.1~2.0 parts of thickener, 0.05~2 parts of compound colorant, and 60~100 parts of soft water. Optionally, the weight parts of each ingredient in the water for kneading dough are: 4~8 parts of edible salt, 1~2 parts of compound phosphate, 2~10 parts of emulsifier, 0.2~1.0 parts of thickener, 0.1~0.5 parts of compound colorant, and 82~92 parts of soft water.

[0036] In the step of preparing the water for kneading the dough, the compound coloring agent comprises the following raw materials in weight fractions: 1-5 parts β-carotene, 0.5-5 parts red yeast rice, 0.01-2 parts gardenia blue, and 80-120 parts maltodextrin. Optionally, the compound coloring agent comprises the following raw materials in weight fractions: 2.5-3.0 parts β-carotene, 1.5-2.0 parts red yeast rice, 0.1-0.2 parts gardenia blue, and 93-97 parts maltodextrin. The compound coloring agent gives the dough strands an amber color similar to commercially available pasta.

[0037] The compound phosphate is selected from at least one of sodium hexametaphosphate, sodium tripolyphosphate, and sodium pyrophosphate; the emulsifier is selected from at least one of enzymatically hydrolyzed soybean lecithin, phospholipids, sodium caseinate, and polyglycerol fatty acid esters; and the thickener is selected from at least one of guar gum, xanthan gum, sodium carboxymethyl cellulose, and sodium alginate.

[0038] In the step of preparing the edible powder, the edible powder comprises the following raw materials in weight fractions: 45-90 parts wheat flour, 5-30 parts starch, 2-20 parts wheat protein, and 2-15 parts exogenous protein. Optionally, the edible powder comprises the following raw materials in weight fractions: 55-80 parts wheat flour, 10-20 parts starch, 5-15 parts wheat protein, and 5-10 parts exogenous protein.

[0039] The starch includes at least one of acetate starch, tapioca starch, and potato starch; the exogenous protein includes at least one of egg powder, soy protein, and milk protein; and the wheat protein is wheat gluten. The wheat flour is domestic hard wheat flour with a protein content ≥10.5% and a wet gluten content ≥30.0%, and wheat protein such as wheat gluten and exogenous protein such as egg powder are added to the wheat flour to give the noodles a firm texture similar to Italian pasta.

[0040] In the dough preparation step, the mass ratio of water to edible flour is (0.3-0.5):1, and the mixing time of the dough mixer is 10-20 minutes.

[0041] In the noodle preparation process, a rolling mill is used to perform compound rolling and continuous rolling on the cooked dough. After continuous rolling, the thickness of the dough sheet is 1.0 mm to 1.5 mm. The rolling ratio of the continuous rolling is (1.1 to 2.0): 1. The width of the slicing knife is a round knife with a width of 1.5 to 2.0 mm. The height of the separator cavity of the rolling mill is 26 to 32 mm. Unlike the traditional method of making instant noodles where the separator cavity height is 18 to 22 mm, the separator cavity height in this application is adjusted to 26 to 32 mm. Noodles produced using this design have large waves, loose waves, and are semi-straightened to ensure that the resulting product is straight.

[0042] In the noodle steaming process, the speed difference is caused by the speed difference between the shredder, the small mesh tray, and the steaming net. The shredder speed is 35–40 m / min, the small mesh tray speed is 4.0–5.0 m / min, and the steaming net speed is 10–15 m / min. The speeds of the shredder, the small mesh tray, and the steaming net are all different. Unlike traditional instant noodle manufacturing processes, this application increases the speed difference between the shredder, the small mesh tray, and the steaming net, thereby causing the noodles to be stretched step-by-step into a semi-straightened state.

[0043] In the noodle preparation step, the noodles are stretched by three sections of a stretching net at a certain speed difference. The speeds of the three stretching nets are 15-20 m / min, 20-25 m / min, and 24-30 m / min, respectively. The weight of the cut noodles is determined according to the final product design requirements; optionally, the weight of the cut noodles is 120-160 grams. The cut noodles are then deep-fried in oil to dehydrate, or dried by hot air. The dehydration process includes, but is not limited to, deep-frying and hot air dehydration. Generally, the deep-frying dehydration conditions are 140-155°C for 120-150 seconds, and the hot air drying dehydration conditions are 60-130°C for 30-90 minutes.

[0044] I. Preparation of instant pasta

[0045] Example 1:

[0046] Step 1: Preparing the water for kneading dough: Dissolve 5.0 parts by weight of edible salt, 0.8 parts by weight of compound phosphate, 2.0 parts by weight of emulsifier, 0.4 parts by weight of thickener, and 0.2 parts by weight of compound colorant in 91.6 parts by weight of soft water at 30°C, and stir until dissolved to obtain the water for kneading dough; wherein, the compound phosphate is composed of 55 parts by weight of sodium hexametaphosphate, 40 parts by weight of sodium tripolyphosphate, and 5 parts by weight of sodium pyrophosphate; the emulsifier is enzymatically hydrolyzed soybean lecithin; the colorant is composed of 3.0 parts by weight of β-carotene, 1.5 parts by weight of red yeast rice, 0.3 parts by weight of gardenia blue, and 96 parts by weight of maltodextrin;

[0047] Step 2: Prepare the edible powder: Mix 10 parts by weight of wheat gluten, 5 parts by weight of egg powder, 15 parts by weight of starch and 70 parts by weight of wheat flour evenly to obtain the edible powder; wherein, the wheat flour is domestic hard wheat flour with a protein content ≥10.5% and a wet gluten content ≥30.0%; the starch is acetate starch.

[0048] Step 3: Prepare the dough: Add the obtained edible powder and water to the dough mixer at a weight ratio of 100:40 and mix for 15 minutes to obtain a dough with a moisture content of about 36%.

[0049] Step 4: Prepare the dough sheet: Place the mixed dough on a rolling mill and roll it to form a dough strip with a thickness of 10mm. Then, roll the obtained dough strip on the rolling mill continuously to obtain a dough sheet with a thickness of 1.4±0.10mm. The rolling ratio of the continuous rolling is 1.5:1.

[0050] Step 5: Noodle preparation: Cut the obtained dough into strips using a 2.0mm round shredder. The height of the shredder's separator cavity is 30mm, so that the cut noodles are wavy and curly Italian pasta noodles.

[0051] Step 6: Steaming the noodles: The resulting wavy curly spaghetti noodles are stretched using a shredder, a small mesh tray, and a steaming rack. The speeds of the shredder, mesh tray, and steaming rack are 36 m / min, 4.0 m / min, and 12 m / min, respectively. The noodles are stretched to a semi-straight state due to the speed difference between the shredder, mesh tray, and steaming rack. The semi-straight noodles are then steamed at 95°C for 5 minutes.

[0052] Step 7: Preparing the pasta pieces: The steamed noodles are stretched through three sections of mesh belts at speeds of 16 m / min, 20 m / min, and 24 m / min, respectively. The stretched noodles are then cut into 150-gram pieces and deep-fried to remove water, resulting in fried pasta pieces at 150°C for 120 seconds.

[0053] Step 8: Post-processing: Cool the obtained dough at room temperature and package it to obtain fried pasta.

[0054] Example 2:

[0055] Step 1: Preparing the water for kneading dough: Dissolve 8.0 parts by weight of edible salt, 2.0 parts by weight of compound phosphate, 5.0 parts by weight of emulsifier, 0.8 parts by weight of thickener, and 0.2 parts by weight of compound colorant in 84.0 parts by weight of soft water at 30°C, and stir until dissolved to obtain the water for kneading dough; wherein, the compound phosphate is composed of 60 parts by weight of sodium hexametaphosphate, 35 parts by weight of sodium tripolyphosphate, and 5 parts by weight of sodium pyrophosphate; the emulsifier is enzymatically hydrolyzed soybean lecithin; the compound colorant is composed of 3.5 parts by weight of β-carotene, 1.35 parts by weight of red yeast rice, 0.15 parts by weight of gardenia blue, and 95 parts by weight of maltodextrin;

[0056] Step 2: Preparation of edible powder: Mix 10 parts by weight of wheat gluten, 10 parts by weight of soy protein, 15 parts by weight of starch and 65 parts by weight of wheat flour evenly to obtain the edible powder; wherein, the wheat flour is domestic hard wheat flour with a protein content ≥10.5% and a wet gluten content ≥32.0%; the starch is a blend of 70 parts by weight of acetate starch and 30 parts by weight of potato starch;

[0057] Step 3: Prepare the dough: Add the obtained edible powder and water to the dough mixer at a weight ratio of 100:40 and mix for 15 minutes to obtain a dough with a moisture content of about 36%.

[0058] Step 4: Prepare the dough sheet: Place the mixed dough on a rolling mill and roll it to form a dough strip with a thickness of 10mm. Then, roll the obtained dough strip on the rolling mill continuously to obtain a dough sheet with a thickness of 1.20±0.05mm. The rolling ratio of the continuous rolling is 1.5:1.

[0059] Step 5: Noodle preparation: Cut the obtained dough into strips using a 1.5mm round shredder. The height of the shredder's separator cavity is 26mm, which makes the cut noodles into wavy, curly spaghetti-like noodles.

[0060] Step 6: Steaming the noodles: The resulting wavy curly spaghetti noodles are stretched using a shredder, a wire mesh, and a steaming net. The speeds of the shredder, wire mesh, and steaming net are 32 m / min, 4.0 m / min, and 10 m / min, respectively. The noodles are stretched to a semi-straight state due to the speed difference between the shredder, wire mesh, and steaming net. The semi-straight noodles are then steamed at 98°C for 5 minutes.

[0061] Step 7: Preparing the pasta pieces: The steamed noodles are stretched through three sections of mesh belts at speeds of 15 m / min, 18 m / min, and 20 m / min, respectively. The stretched noodles are then cut into 150-gram pieces and deep-fried to remove water, resulting in fried pasta pieces at 150°C for 120 seconds.

[0062] Step 8: Post-processing: Cool the obtained dough at room temperature and package it to obtain fried pasta.

[0063] Example 3:

[0064] Step 1: Preparing the water for kneading dough: Dissolve 8.0 parts by weight of edible salt, 2.0 parts by weight of compound phosphate, 6 parts by weight of emulsifier, 1.0 part by weight of thickener, and 0.5 parts by weight of compound colorant in 90 parts by weight of soft water at 30°C, and stir until dissolved to obtain the water for kneading dough; wherein, the compound phosphate is composed of 45 parts by weight of sodium hexametaphosphate, 35 parts by weight of sodium tripolyphosphate, and 20 parts by weight of sodium pyrophosphate; the emulsifier is enzymatically hydrolyzed soybean lecithin; the compound colorant is composed of 2.0 parts by weight of β-carotene, 1.15 parts by weight of red yeast rice, 0.05 parts by weight of gardenia blue, and 96.8 parts by weight of maltodextrin;

[0065] Step 2: Prepare the edible powder: Mix 10 parts by weight of wheat gluten, 10 parts by weight of soy protein, 15 parts by weight of starch and 65 parts by weight of wheat flour evenly to obtain the edible powder; wherein, the wheat flour is domestic hard wheat flour with a protein content ≥10.5% and a wet gluten content ≥32.0%; the starch is acetate starch.

[0066] Step 3: Prepare the dough: Add the obtained edible powder and water to the dough mixer at a weight ratio of 100:45 and mix for 15 minutes to obtain a dough with a moisture content of about 38%.

[0067] Step 4: Prepare the dough sheet: Place the mixed dough on a rolling mill and roll it to form a dough strip with a thickness of 10mm. Then, roll the obtained dough strip on the rolling mill continuously to obtain a dough sheet with a thickness of 1.35±0.05mm. The rolling ratio of the continuous rolling is 1.5:1.

[0068] Step 5: Noodle preparation: Cut the obtained dough into shreds using a 1.67mm round shredder. The height of the shredder's separator cavity is 28mm, which makes the cut noodles into wavy, curly spaghetti-like noodles.

[0069] Step 6: Steaming the noodles: The resulting wavy curly spaghetti noodles are stretched using a shredder, a wire mesh, and a steaming net. The speeds of the shredder, wire mesh, and steaming net are 35 m / min, 4.0 m / min, and 10 m / min, respectively. The noodles are stretched to a semi-straight state due to the speed difference between the shredder, wire mesh, and steaming net. The semi-straight noodles are then steamed at 98°C for 5 minutes.

[0070] Step 7: Preparing the pasta pieces: The steamed noodles are stretched through three sections of mesh belts at speeds of 15 m / min, 18 m / min, and 24 m / min, respectively. The stretched noodles are then cut into 120-gram pieces and placed in a pasta box for hot air drying and dehydration to obtain non-fried Italian pasta pieces. The hot air temperature is 120℃ and the time is 35 minutes.

[0071] Step 8: Post-processing: Cool the obtained dough at room temperature and package it to obtain non-fried pasta.

[0072] Comparative Example 1: The differences between this comparative example and Example 1 are: the composition of the compound colorant; the height of the separator cavity; the speed of the shredder, the support mesh, and the steaming mesh; and the speed of the three-section conveyor belt.

[0073] Step 1: Preparing the water for kneading dough: Dissolve 5.0 parts by weight of edible salt, 0.8 parts by weight of compound phosphate, 2.0 parts by weight of emulsifier, 0.4 parts by weight of thickener, and 0.2 parts by weight of compound colorant in 91.6 parts by weight of soft water at 30°C, and stir until dissolved to obtain the water for kneading dough; wherein, the compound phosphate is composed of 55 parts by weight of sodium hexametaphosphate, 40 parts by weight of sodium tripolyphosphate, and 5 parts by weight of sodium pyrophosphate; the emulsifier is enzymatically hydrolyzed soybean lecithin; the compound colorant is composed of 3.0 parts by weight of β-carotene and 97 parts by weight of maltodextrin;

[0074] Step 2: Prepare the edible powder: Mix 10 parts by weight of wheat gluten, 15 parts by weight of starch and 75 parts by weight of wheat flour evenly to obtain the edible powder; wherein, the wheat flour is a commonly used specification in the instant noodle industry: protein content ≥9.5% and wet gluten content ≥30.0%; the starch is acetate starch;

[0075] Step 3: Prepare the dough: Add the obtained edible powder and water to the dough mixer at a weight ratio of 100:40 and mix for 15 minutes to obtain a dough with a moisture content of about 36%.

[0076] Step 4: Prepare the dough sheet: Place the mixed dough on a rolling mill and roll it to form a dough strip with a thickness of 10mm. Then, roll the obtained dough strip on the rolling mill continuously to obtain a dough sheet with a thickness of 1.4±0.05mm. The rolling ratio of the continuous rolling is 1.5:1.

[0077] Step 5: Noodle preparation: Cut the obtained dough sheet into shreds using a 2.0mm round shredder. The height of the shredder's separator cavity is 22mm, which makes the cut noodles into tightly wavy, curly noodles.

[0078] Step 6: Steaming the noodles: The resulting tightly curled, wavy noodles are stretched using a shredder, a wire mesh, and a steaming net. The speeds of the shredder, wire mesh, and steaming net are 34 m / min, 2.8 m / min, and 8 m / min, respectively. The stretched noodles are curled due to the speed difference between the shredder, wire mesh, and steaming net. The resulting curled noodles are then steamed at 95°C for 5 minutes.

[0079] Step 7: Preparing the pasta pieces: The steamed noodles are stretched through three sections of mesh belts at speeds of 12 m / min, 15 m / min, and 18 m / min, respectively. The stretched noodles are then cut into 150g pieces and deep-fried to remove water, resulting in fried pasta pieces at 150℃ for 120 seconds.

[0080] Step 8: Post-processing: Cool the obtained dough at room temperature and package it to obtain fried pasta.

[0081] Comparative Example 2: The differences between this comparative example and Example 2 are: the composition of the compound colorant; the height of the separator cavity; the speed of the shredder, the support mesh, and the steaming mesh; and the speed of the three sections of the conveyor belt.

[0082] Step 1: Preparing the water for kneading dough: Dissolve 8.0 parts by weight of edible salt, 2.0 parts by weight of compound phosphate, 5.0 parts by weight of emulsifier, 0.8 parts by weight of thickener, and 0.2 parts by weight of compound colorant in 84.0 parts by weight of soft water at 30°C, and stir until dissolved to obtain the water for kneading dough; wherein, the compound phosphate is composed of 60 parts by weight of sodium hexametaphosphate, 35 parts by weight of sodium tripolyphosphate, and 5 parts by weight of sodium pyrophosphate; the emulsifier is enzymatically hydrolyzed soybean lecithin; the compound colorant is composed of 5.0 parts by weight of gardenia yellow and 95 parts by weight of maltodextrin;

[0083] Step 2: Preparation of edible powder: Mix 10 parts by weight of wheat gluten, 10 parts by weight of soy protein, 15 parts by weight of starch and 65 parts by weight of wheat flour evenly to obtain the edible powder; wherein, the wheat flour is domestic hard wheat flour with a protein content ≥10.5% and a wet gluten content ≥32.0%; the starch is a blend of 70 parts by weight of acetate starch and 30 parts by weight of potato starch;

[0084] Step 3: Prepare the dough: Add the obtained edible powder and water to the dough mixer at a weight ratio of 100:40 and mix for 15 minutes to obtain a dough with a moisture content of about 36%.

[0085] Step 4: Prepare the dough sheet: Place the mixed dough on a rolling mill and roll it to form a dough strip with a thickness of 10mm. Then, roll the obtained dough strip on the rolling mill continuously to obtain a dough sheet with a thickness of 1.20±0.05mm. The rolling ratio of the continuous rolling is 1.5:1.

[0086] Step 5: Noodle preparation: Cut the obtained dough sheet into shreds using a 1.5mm round shredder. The height of the shredder's separator cavity is 18mm, which makes the cut noodles into tightly wavy, curly noodles.

[0087] Step 6: Steaming the noodles: The resulting tightly curled, wavy noodles are stretched using a shredder, a wire mesh, and a steaming net. The speeds of the shredder, wire mesh, and steaming net are 25 m / min, 2.5 m / min, and 5.0 m / min, respectively. The noodles are stretched to their curled state due to the speed difference between the shredder, wire mesh, and steaming net. The resulting curled noodles are then steamed at 98℃ for 5 minutes.

[0088] Step 7: Preparing the pasta pieces: The steamed noodles are stretched through three sections of mesh belts at speeds of 15 m / min, 18 m / min, and 20 m / min, respectively. The stretched noodles are then cut into 150-gram pieces and deep-fried to remove water, resulting in fried pasta pieces at 150°C for 120 seconds.

[0089] Step 8: Post-processing: Cool the obtained dough at room temperature and package it to obtain fried pasta.

[0090] II. Experimental Results

[0091] Sensory evaluations were conducted on the six types of instant noodles prepared in Examples 1-3 and Comparative Examples 1-2 of this application. The evaluation items for sensory evaluation mainly included color, shape, rehydration effect, and taste. The specific sensory evaluation results are shown in Table 1 below:

[0092] Table 1: Summary of Sensory Evaluation Results

[0093]

[0094] As shown in Table 1, the instant noodles prepared in Examples 1-3 of this application have an amber color and straight shape characteristic of Italian pasta, with a firm, chewy, and elastic texture, and rehydrate quickly and evenly. In contrast, the traditional instant noodles obtained in Comparative Examples 1 and 2 have a wavy, curly shape and a smooth, soft, and bouncy texture.

[0095] It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the scope of protection of this application. Therefore, the scope of protection of this patent application shall be determined by the appended claims.

Claims

1. A process for the manufacture of instant pasta, characterized in that: The method comprises the following steps: Preparation of the water for kneading: dissolving edible salt, compound phosphate, emulsifier, thickening agent and compound colorant in soft water, and fully stirring to obtain the water for kneading; Preparation of edible powder: fully mixing wheat flour, starch, wheat protein and exogenous protein to obtain edible powder; Preparation of dough: adding the water for kneading into the edible powder, and stirring uniformly by a kneader to obtain dough; Preparation of noodles: after maturation, the dough is subjected to compound calendering and continuous calendering to obtain noodle sheet, and then the noodle sheet is cut into noodles by a noodle cutter to obtain wavy curled Italian noodles; Cooking of noodles: the wavy curled Italian noodles are stretched at a certain proportion of speed difference to obtain semi-straight Italian noodles, and then the noodles are sent into a steaming box to be cooked to obtain cooked noodles; Preparation of noodle block: after stretching and quantitative cutting, the cooked noodles are dehydrated to obtain dehydrated Italian noodle block; Post-treatment: the dehydrated Italian noodle block is cooled and packaged to obtain instant Italian noodles; In the step of preparing the water for kneading, the compound colorant comprises the following raw materials in the following weight proportions: 1-5 parts of β-carotene, 0.5-5 parts of red koji red, 0.01-2 parts of gardenia blue and 80-120 parts of malt dextrin; In the step of preparing noodles, the maturation dough is subjected to compound calendering and continuous calendering by a calendering machine, and the thickness of the noodle sheet obtained after continuous calendering is 1.0-1.5 mm, the calendering ratio of the continuous calendering is (1.1-2.0):1, the width of the noodle cutter is 1.5-2.0 mm, and the cavity height of the distributor of the calendering machine is 26-32 mm.

2. The processing method of instant pasta according to claim 1, characterized in that: In the step of preparing the water for kneading, the temperature of the soft water is 15-35℃, and the weight proportions of the raw materials in the water for kneading are as follows: 2-10 parts of edible salt, 0.5-5 parts of compound phosphate, 2-10 parts of emulsifier, 0.1-2.0 parts of thickening agent, 0.05-2 parts of compound colorant and 60-100 parts of soft water.

3. The method of processing instant pasta according to claim 1, characterized in that: In the step of preparing edible powder, the edible powder comprises the following raw materials in the following weight proportions: 45-90 parts of wheat flour, 5-30 parts of starch, 2-20 parts of wheat protein and 2-15 parts of exogenous protein.

4. The method of processing instant pasta according to claim 3, characterized in that: The starch comprises at least one of acetic acid ester starch, cassava starch and potato starch, the exogenous protein comprises at least one of egg powder, soybean protein and milk protein, and the wheat protein is gluten.

5. The method of processing instant pasta according to claim 1, wherein: In the step of preparing dough, the mass ratio of the water for kneading to the edible powder is (0.3-0.5):1, and the stirring time of the kneader is 10-20 min.

6. The method of processing instant pasta according to claim 1, wherein: In the step of cooking noodles, the certain proportion of speed difference is caused by the speed difference of the noodle cutter, the small supporting net and the steaming net, the speed of the noodle cutter is 35-40 m / min, the speed of the small supporting net is 4.0-5.0 m / min, the speed of the steaming net is 10-15 m / min, and the speeds of the noodle cutter, the small supporting net and the steaming net are different.

7. The method of processing instant pasta according to claim 1, wherein: In the step of preparing the noodles, the noodles are stretched by three-stage net stretching at a speed difference, the speeds of the three-stage net stretching are 15-20 m / min, 20-25 m / min and 24-30 m / min respectively, and the weight of the cut noodles is 120-160 g; the cut noodles are fried and dehydrated in an oil pot, or the cut noodles are dehydrated by hot air drying.

8. A ready meal, characterized in that: The instant noodles are prepared according to the processing method of any one of claims 1-7.

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