Method for preparing non-fried instant noodles and non-fried instant noodles
By using vacuum pressure differential puffing technology that combines steam and microwave, the problems of long drying time and uneven drying of non-fried instant noodles have been solved, achieving rapid and uniform drying and good rehydration properties, thus improving the taste and elasticity of the noodles.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- NANJING NORMAL UNIVERSITY
- Filing Date
- 2024-02-04
- Publication Date
- 2026-06-23
AI Technical Summary
In the existing technology, non-fried instant noodles have problems with long drying time and uneven drying process, resulting in poor rehydration of the noodles, and microwave drying also has uneven defects.
The vacuum pressure difference puffing technology, which combines steam and microwave, is used to heat the noodles simultaneously with microwaves and steam. Once the moisture content drops to a certain level, the microwaves are turned off, and steam continues to puff and dry the noodles, ensuring that they are dried evenly inside and out.
It increases the drying rate, improves the rehydration and texture of noodles, and forms a network structure inside the noodles, enhancing their elasticity and texture.
Smart Images
Figure CN117981839B_ABST
Abstract
Description
Technical Field
[0001] This invention relates to a method for preparing non-fried instant noodles and the non-fried instant noodles themselves, belonging to the field of quick-cooking noodle technology. Background Technology
[0002] Instant noodles are widely loved for their convenience and affordability. Traditional instant noodle production involves frying cooked noodles to dehydrate them, but this frying process results in high oil content. Non-fried instant noodles often use hot air drying to dehydrate cooked noodles, which better meets modern health-conscious dietary needs, but the noodles' rehydration properties and overall quality are generally lower. Furthermore, hot air drying often requires a long drying time, which is not conducive to improving production efficiency. Microwave drying, on the other hand, suffers from uneven drying. Summary of the Invention
[0003] In view of the above-mentioned defects in the prior art, the present invention aims to provide a method for preparing non-fried instant noodles and to provide non-fried instant noodles, with the purpose of reducing the drying time of noodles, solving the defect of uneven drying, improving the rehydration of noodles and maintaining their taste.
[0004] The technical solution of this invention is as follows: A method for preparing non-fried instant noodles, comprising:
[0005] Raw noodles are steamed until cooked.
[0006] Frozen cooked noodles to shape;
[0007] The frozen noodles are placed in a preheated oven and puffed under vacuum conditions. The oven temperature is heated by steam coils while the noodles are heated by microwave until the moisture content of the noodles is below 30%, then the microwave is turned off.
[0008] Non-fried instant noodles are produced by continuously drying the noodles in a steam-heated furnace until the moisture content is below 14%.
[0009] Furthermore, the vacuum condition is -0.08 to -0.095 MPa.
[0010] Furthermore, the differential pressure expansion involves repressurization and vacuuming every 150-180 seconds, with each repressurization and vacuuming session lasting more than 5 seconds.
[0011] Furthermore, the preheating furnace temperature is 90–92°C.
[0012] Furthermore, the microwave power is 1200–1500W.
[0013] Furthermore, the freezing process involves freezing the cooked noodles at -20 to -18°C for 2 to 3 hours.
[0014] Furthermore, the steaming and cooking process of raw noodles involves steaming the raw noodles for 5-10 minutes, soaking them in room temperature water for 4-5 minutes, and then steaming them again until the noodles have no white core.
[0015] Furthermore, the raw noodles are made by mixing wheat flour, water, salt, baking soda and edible oil evenly and then extruding them.
[0016] Furthermore, the mass ratio of wheat flour, water, salt, alkali and edible oil is 600 : (240-250) : (6-6.5) : (0.6-0.65) : (6-7).
[0017] Another technical solution of the present invention is a non-fried instant noodle, wherein the non-fried instant noodle is prepared by the aforementioned method for preparing non-fried instant noodles.
[0018] The advantages of this invention compared to the prior art are:
[0019] Using microwave and steam heat sources together to heat the noodles inside and out simultaneously can improve the drying rate of pressure differential puffing and make up for the uneven drying defect of using microwave heat sources alone. The drying effect is good and can improve the rehydration of noodles and maintain the texture of noodles. Attached Figure Description
[0020] Figure 1 This is a process flow diagram of the preparation method of non-fried instant noodles according to an embodiment of the present invention.
[0021] Figure 2 This is a photograph of the microstructure of the outer surface of the noodles in Example 1.
[0022] Figure 3 This is a microscopic photograph of the cross-section of the noodles in Example 1.
[0023] Figure 4 This is a photograph of the microstructure of the outer surface of the noodles in Comparative Example 1.
[0024] Figure 5 This is a microscopic photograph of the cross-section of the noodle in Comparative Example 1.
[0025] Figure 6 This is a photograph of the microstructure of the outer surface of the noodles in Comparative Example 2.
[0026] Figure 7 This is a microscopic photograph of the cross-section of the noodle in Comparative Example 2. Detailed Implementation
[0027] The present invention will be further described below with reference to embodiments, but these are not intended to limit the scope of the invention.
[0028] Based on the existing technologies that use hot air drying or microwave drying, there are problems such as long drying time and uneven drying of noodles, resulting in low rehydration. This invention first uses steam to preheat the oven cavity to a set temperature. After the noodles are put in, they are heated by microwave and steam at the same time for pressure difference puffing. When the noodles are dried to a certain extent, the microwave is turned off, and only the steam heat source is used to assist the pressure difference puffing drying. This can improve the drying rate of pressure difference puffing and make up for the defect of uneven drying when using microwave heat source alone.
[0029] Please combine Figure 1 The specific implementation method of the present invention is as follows: First, raw noodles are prepared. The ratio of raw noodles to wheat flour, water, salt, alkali, and edible oil is 600 : (240-250) : (6-6.5) : (0.6-0.65) : (6-7). In the specific embodiment and comparative example, 600 g of wheat flour, 6 g of salt, 0.6 g of alkali, 240 g of water, and 6 g of edible oil are weighed and added to a fully automatic noodle machine, which automatically mixes and extrudes the noodles.
[0030] The raw noodles are then cooked by steaming them for 5-10 minutes, soaking them in room temperature water for 4-5 minutes, and then steaming them again until there is no white core. The examples and comparative cases used a method of steaming for 5 minutes, soaking for 5 minutes, and then steaming again.
[0031] The cooked noodles are then placed in a mold and frozen in a freezer at -20 to -18°C for 2 to 3 hours before being unmolded. In the examples and comparative examples, freezing at -20°C for 2 hours was used. During this process, the microwave, steam heat source-pressure differential puffing combined drying equipment uses a steam coil to heat the furnace cavity to 90 to 92°C. After the noodles are placed in, microwave heating is performed simultaneously while the steam coil is continuously heating. The microwave power is 1200 to 1500W, and vacuum pressure differential puffing is performed. That is, the vacuum is drawn until the pressure inside the furnace is -0.08 to -0.095 MPa, and then the pressure is re-pressurized and vacuumed every 150 to 180 seconds. Each re-pressurization and vacuuming time exceeds 5 seconds. When the moisture content of the noodles is below 30%, the microwave is turned off, and the noodles are continuously dried by heating the furnace temperature with only the steam coil until the moisture content is below 14%, and then the drying is stopped to obtain non-fried instant noodles.
[0032] Example 1: Weigh about 80 g of noodles and place them in a mold. Quick-freeze at -20 ℃ for 2 h to set the shape. Remove from the mold. Preheat the oven temperature to 90 ℃ using a steam heat source and place the noodles in the mold. Set the microwave power to 1500 W and the vacuum degree to -0.085 MPa. After 20 min, the moisture content of the noodles is less than 30%. Turn off the microwave and continue to use a steam heat source to assist in pressure difference puffing and drying for 50 min. At this time, the moisture content of the noodles is less than 14%.
[0033] Example 2: Weigh about 80 g of noodles and place them in a mold. Quick freeze at -20 ℃ for 2 h to set the shape. Remove from the mold. Preheat the oven temperature to 92 ℃ using a steam heat source and place the noodles in the mold. Set the microwave power to 1200 W and the vacuum degree to -0.08 MPa. After 22 min, the moisture content of the noodles is less than 30%. Turn off the microwave and continue to use a steam heat source to assist in pressure differential puffing and drying for about 50 min until the moisture content of the noodles is less than 14%.
[0034] Comparative Example 1
[0035] Weigh about 80 g of noodles and place them in a mold. Quick-freeze at -20 ℃ for 2 hours to set the shape. Remove from the mold. Preheat the oven temperature to 90 ℃ using a steam heat source and place the noodles in the mold. Set the microwave power to 2000 W and the vacuum degree to -0.085 MPa. After 16 minutes, the moisture content of the noodles will be less than 30%. Turn off the microwave and continue to use a steam heat source to assist in pressure differential puffing and drying for 50 minutes. At this time, the moisture content of the noodles will be less than 14%.
[0036] Comparative Example 2
[0037] Weigh out about 80 g of noodles, shape them and place them on a mesh baking tray. Dry them in hot air at 90℃ for 50 minutes, at which point the moisture content of the noodles will be less than 14%.
[0038] The noodle rehydration rate, sensory quality, and microstructure of Example 1, Comparative Example 1, and Comparative Example 2 were tested.
[0039] The method for testing the rehydration rate of noodles is as follows: Weigh the sample (denoted as A, unit: g) into an insulated container, add boiling water, and immediately cover. After soaking for a certain period of time, remove the sample, cool it under running water, drain it, and weigh it (denoted as B, unit: g). Rehydration rate = B / A. Sensory quality evaluation of noodles is conducted according to GB / T 40772-2021 Instant Noodles, using a textual description. Microstructural analysis of noodles is performed using a scanning electron microscope to observe the cross-section and surface morphology. The noodles are fixed on a conductive adhesive base, sprayed with gold, and photographed at appropriate magnifications for preservation.
[0040] The results of the rehydration rate test are shown in the table below.
[0041] Time (s) Example 1 Comparative Example 1 Comparative Example 2 0 1.00 1.00 1.00 30 1.53 1.36 1.30 60 1.57 1.42 1.44 90 1.55 1.52 1.47 120 1.69 1.52 1.51 150 1.75 1.61 1.61 180 1.76 1.74 1.62 210 1.87 1.76 1.75 240 1.85 1.88 1.76 270 1.89 1.86 1.77 300 2.12 1.93 1.80
[0042] In Examples 1, 1, and 2, the noodles rehydrated rapidly within the first 30 seconds, with the rehydration rate decreasing as water penetrated further. After 240 seconds, the rehydration properties of Examples 1 and 1 exceeded those of 2, indicating that the combined effects of microwave drying and pressure differential puffing created numerous air pockets inside the noodles, contrasting with the inward collapse and internal density of the noodles after hot air drying. However, after 300 seconds, the rehydration properties of 1 were inferior to those of 1, possibly due to excessively high microwave drying power, which caused the noodle surface to harden, making it difficult to create pores and more prone to browning, resulting in poor rehydration.
[0043] The sensory quality evaluation results of the noodles are as follows:
[0044] Example 1: The color is relatively uniform with slight scorching; after rehydration, there is slight clumping and bubbling, but no breakage; it has a pleasant wheat flour aroma; the texture and elasticity are moderate, and it is refreshing.
[0045] Comparative Example 1: The color is relatively uniform with slight scorching; after rehydration, there is slight clumping and bubbling, but no breakage; it has a light wheat flour aroma; the texture is on the firmer side with moderate elasticity and slight stickiness.
[0046] Comparative Example 2: The color is uniform and there is no scorching; after rehydration, there is slight clumping, but no breakage or cracking; the wheat flour has a mild aroma; the texture is on the hard side, the elasticity is average, and it is slightly sticky.
[0047] The results of the noodle microstructure test are as follows Figures 2 to 7 As shown, pressure differential puffing creates large cavities inside the noodles, facilitating rapid water penetration and absorption. The addition of microwaves and steam further accelerates water evaporation, producing a puffing effect while leaving channels for water evaporation. Comparative Example 2 shows noodles with a dense internal structure and a contracted surface structure with a few large pores. Both Comparative Example 1 and Example 1, using microwaves, produce large cavities inside their noodles. The difference lies in the size and number of pores on the surface of Comparative Example 1, while Example 1 has many small pores. The network structure inside the noodles directly contributes to their higher elasticity.
[0048] Example 1 showed better rehydration properties and texture than Comparative Example 1 and Comparative Example 2. From a microscopic perspective, the combined use of microwaves, steam, and differential pressure puffing creates pores on the surface and inside of the noodles, facilitating rapid water penetration and absorption. This network structure also gives the noodles a more chewy texture. However, excessively high microwave power can cause a hard crust to form on the noodle surface, hindering rehydration. From a molecular perspective, different drying methods did not create new functional groups inside the noodles, nor did they significantly alter the long-range order of starch. However, microwaves enhanced the short-range order of starch molecules. On one hand, this reduced the affinity of starch molecules for water, leading to decreased rehydration properties; on the other hand, it improved the cohesiveness and elasticity of the instant noodles to some extent.
Claims
1. A method for preparing non-fried instant noodles, characterized in that, include: Steaming raw noodles until cooked; Freeze cooked noodles at -20 to -18°C for 2 to 3 hours to solidify them; The frozen noodles are placed in a preheated oven at a temperature of 90-92°C. The oven is heated by steam coils while microwave heating is performed at a power of 1200-1500W. Vacuum pressure differential puffing is also carried out. The microwave is turned off when the moisture content of the noodles is below 30%. Non-fried instant noodles are produced by heating the furnace with a steam coil and performing vacuum pressure differential puffing to continuously dry the noodles until the moisture content is below 14%. The vacuum pressure differential expansion operation involves evacuating the furnace to a pressure of -0.08 to -0.095 MPa, then re-pressurizing and evacuating the furnace every 150 to 180 seconds, with each re-pressurization and evacuation lasting more than 5 seconds.
2. The method for preparing non-fried instant noodles according to claim 1, characterized in that, The process of steaming and cooking raw noodles involves steaming the raw noodles for 5-10 minutes, soaking them in room temperature water for 4-5 minutes, and then steaming them again until the noodles have no white core.
3. The method for preparing non-fried instant noodles according to claim 1, characterized in that, The raw noodles are made by mixing wheat flour, water, salt, baking soda and edible oil evenly and then extruding them.
4. The method for preparing non-fried instant noodles according to claim 3, characterized in that, The mass ratio of wheat flour, water, salt, baking soda, and edible oil is 600 : (240-250) : (6-6.5) : (0.6-0.65) : (6-7).
5. A non-fried instant noodle, characterized in that, The non-fried instant noodles are prepared by the method for preparing non-fried instant noodles according to any one of claims 1 to 4.