Production method of ultra-high pressure instant cooked wet noodle with potato

Abstract

The application discloses a kind of ultra-high pressure potato instant cooked wet noodle production method, comprising the following steps: 1) the fresh potato of raw is washed, peeled, cut into and made into cooked potato dices with moisture content of 76%~82%;2) cooked potato dices are dispersed in wheat flour, and the mass ratio of the two is (30~35):(70~65), and the total moisture content of mixed material is 30%~38%;3) the mixture is directly sheared and broken, and granulated, to obtain slightly wet granular body;4) the slightly wet granular body is formed into dough after being treated by ultra-high pressure, and then calendared into noodles;5) the noodles are immersed in boiling water, then cooled and shaped by cold water, drained, then immersed in emulsified oil, drained, adjust the operation time, control the moisture content of noodles after draining to be 50%~60%;6) after high-temperature cooking sterilization, it is obtained.The potato instant cooked wet noodle prepared by the method has low production cost, is chewy, has delicious taste, sufficient potato flavor, anti-regeneration, easy to disperse, and can be stored at room temperature for more than 1 year.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food making and processing, and particularly relates to a production method of ultra-high pressure instant cooked wet potato noodles. BACKGROUND

[0002] Potato is rich in resources and has complete nutritional functions, and is currently mainly used for making starch, fast food or leisure food (such as potato chips and potato chips). One of the main reasons why wheat and rice can become staple food is the convenience of cooking and processing. In order to expand the consumption of potato as staple food, the convenience of eating potato needs to be solved first, so making potato into noodles has become a development hotspot.

[0003] Commercially available potato noodles include raw wet noodles, semi-dry noodles, instant noodles / dry noodles, and no instant cooked wet potato noodles are available on the market. The shelf life of raw wet potato noodles is short, and it is not convenient to organize large-scale production. Potato semi-dry / instant noodles are relatively easy to store, but the potato flavor is not enough, and the long-time boiling during eating is obviously not very convenient.

[0004] The technical development of raw wet potato noodles, semi-dry / instant noodles is continuous, but the market is difficult to expand, one of the bottlenecks is that the price is high. The main reason for the high price is that manufacturers use potato powder (dry powder) mixed with wheat flour to make noodles, and the price of potato powder is much higher than that of wheat flour. During the drying process of powder making, the nutrients and flavor substances of potato are greatly lost, so the flavor characteristics of noodles added with potato powder are not obvious.

[0005] Many people think of using fresh potatoes directly to make noodles to reduce production costs, and the published process route is: one is to grind fresh potatoes into raw potato slurry, and the other is to make cooked potato paste, and then mix the raw potato slurry or cooked potato paste with wheat flour to make noodles.

[0006] Invention patent ZL201811020193.1 provides a production method of ultra-high pressure instant cooked wet noodles, which can make an instant cooked wet noodle without food additives, which is anti-regression, more chewy, increases flavor, and can be stored at room temperature for more than 1 year.

[0007] Ultra-high pressure instant cooked wet noodles are cooked wet noodles with a water content of more than 50% and commercial sterility, which can be heated for 2 minutes, or dry mixed, or soaked in soup, or added with toppings, and is very convenient to eat. Invention patent ZL201811020193.1 uses whole wheat flour to make noodles, and uses new methods and technologies such as ultra-high pressure treatment to achieve the effects of no addition, increased chewiness, and anti-regression; but if the raw material is added with potato, the potato has no gluten protein and contains a very high amount of water, which makes the noodle making process complicated, and new countermeasures / technologies need to be developed.

[0008] Invention patent 201510791540.0 discloses a method for making potato hot and dry noodles with fresh potatoes as raw materials. The potato hot and dry noodles are in the form of instant fresh cut cooked noodles, which are made from fresh potatoes as raw materials, and the fresh potato slurry is quickly treated by ultra-high pressure. After mixing, curing, drying, the product obtained is non-ready-to-eat dry noodles with water content less than 30%.

[0009] Fresh potatoes are hard in texture, and water needs to be added for grinding to make raw potato slurry. The water content of raw potatoes is already 75% to 85%, and if more water is added, the water content of the potato slurry will be too high. The dry matter content of the noodles made from such potato slurry is often only about 5% (dry basis), which is not enough to support potatoes as a staple food. In addition, antioxidants need to be added to the raw potato slurry to prevent browning, which will affect the choice of consumers.

[0010] Invention patent 201810545768.5 discloses a potato noodle making process. After steaming, the potatoes are repeatedly extruded 3-5 times by a meat grinder or ground by a meat grinder to form potato puree. Then the potato puree and flour are mixed, placed, repeatedly pressed, dried to form potato dry noodles.

[0011] Traditional dough formation goes through several stages such as raw material mixing, gluten formation (water is fully absorbed by wheat flour), gluten expansion, and mixing completion. If fresh potatoes are first made into cooked potato puree and then mixed with wheat flour to make dough, it is difficult to uniformly mix the cooked potato puree with wheat flour due to the large molecular weight of potato starch and the strong viscosity of cooked potato puree. If the potato puree cannot be dispersed and isolated into fine particles by the wheat flour, it is easy to form local lumps, which will stick to the rolling mill during calendering, seriously affecting the normal calendering process. Since potatoes do not contain gluten protein, if the diameter of the local lumps of cooked potato puree is greater than 1 mm, it will affect the overall uniformity of the area network, and easily lead to broken noodles during cooking.

[0012] Due to the non-Newtonian fluid properties of potato puree, in order to ensure smooth production and good quality of noodles, many developers of cooked potato puree dry noodles suggest that the addition amount of potato puree in the dough should be 20% to 28% (wet basis). SUMMARY

[0013] The purpose of the present application is to provide a method for producing ultra-high pressure potato instant cooked wet noodles, which can increase the addition amount of potatoes while solving the problem of potato sticking to the rolling mill during mechanical calendering. The potato instant cooked wet noodles produced by this method have sufficient potato flavor, good taste, toughness, anti-regeneration, commercial sterility, and can be stored at room temperature for more than 1 year, quickly reheated and eaten, and can meet the diversified needs of the market and consumers.

[0014] The present application omits the complicated process and large energy consumption of preparing full powder from fresh potatoes, directly uses fresh potatoes as raw materials, washes, cuts, dries and steams the fresh potatoes, mixes the dried and steamed potato dices with wheat flour, determines the ratio of the two by taking the water content of the mixture as a control index, does not add water when kneading, shears, breaks, embeds and granulates the mixture by means of multiple rotary shearing to obtain micro-wet granules with potato dices with a particle size of less than or equal to 1 mm as cores, potato juice as a binder and wheat flour as a packaging material, assists the micro-wet granules to shrink in volume, the potato juice to seep and diffuse, the granules to gather into a group, starch particles and dough to be fully water-permeable, constructs a strong gluten network, calenders the dough into noodles, boils, cools and immerses in emulsified oil, controls the water content of the noodles after draining oil, vacuum packages, high-temperature sterilizes and prepares potato-flavored, delicious, strong, anti-regenerative and commercially sterile ultra-high pressure potato instant cooked and wet noodles without using preservatives and anti-aging agents. The product can be stored at room temperature for more than one year, quickly reheated and eaten, and can meet the high-quality and diversified needs of the market and consumers.

[0015] The present application provides an ultra-high pressure potato instant cooked and wet noodle production method, comprising the following steps:

[0016] (1) washing, peeling and cutting the fresh potatoes, and then washing the potato dices to remove the surface free starch;

[0017] (2) steaming the potato dices with hot steam, blowing and drying the surface free water of the steamed potato dices, and controlling the water content of the steamed potato dices to be 76% to 82%;

[0018] (3) dispersing the steamed potato dices in the wheat flour, adjusting the mass ratio of the steamed potato dices to the wheat flour to be (30 to 35):(70 to 65), and making the total water content of the mixture to be 30% to 38%;

[0019] (4) directly shearing, breaking, embedding and granulating the mixture without adding water to obtain micro-wet granules with uniform texture, wherein the potato dices are used as cores, the potato juice is used as a binder, and the wheat flour is used as a packaging material;

[0020] (5) packaging the micro-wet granules with a water pressure resistant food bag, and performing ultra-high pressure treatment to form a dough;

[0021] (6) unpacking after pressing, immediately calendaring the dough into noodles, cutting according to the preset amount, and placing by portions;

[0022] (7) placing each portion of noodles in a stainless steel basket separated from each other, boiling in boiling water, cooling and shaping with cold water, draining water, then immersing in emulsified oil, draining oil, adjusting the operation time, and controlling the water content of the noodles after draining oil to be 50% to 60%;

[0023] (8) vacuum sealing each portion of noodles with a high-temperature cooking bag / box, and after high-temperature sterilization, the potato instant cooked and wet noodles are obtained.

[0024] In step (1), the size of the diced pieces is 5-15 mm square.

[0025] In step (3), the mixture can also be added with salt or / and edible alkali.

[0026] In step (4), the conditions for direct shearing, crushing, embedding and granulating are using a high-speed shearing mixer, treating for 30-120 seconds at a rotation speed of 100-400 rpm through multiple rotation shearing.

[0027] In step (4), the size of the diced pieces is ≤1 mm.

[0028] In step (5), the conditions for ultra-high pressure treatment are treating for 3-10 min at 200-400 MPa.

[0029] The application also provides the ultra-high pressure instant cooked wet noodle prepared by the above production method. The ultra-high pressure instant cooked wet noodle can be stored for more than 1 year at room temperature in the dark after passing the inspection, the breakage rate can be controlled to be less than 4%, and the instant cooked wet noodle can be quickly reheated.

[0030] The application has the following beneficial effects:

[0031] (1) The skill and benefits of using cooked diced potatoes: the cooked diced potatoes are not subjected to deep dehydration and drying, so the process is energy-saving and low-consumption, and the production cost is greatly reduced; the free starch on the surface of the raw diced potatoes is washed off immediately after steaming, so there is no need to use anti-browning additives (such as antioxidants), and the safety concerns of consumers are reduced; the free water on the surface of the cooked diced potatoes is blown off by air, so the water content of the cooked diced potatoes can be effectively controlled to be 76%-82%, which not only makes the cooked diced potatoes easy to disperse in the wheat flour, but also increases the addition amount of the cooked diced potatoes from 24%-28% to 30%-35% of the total mass of the mixture, which helps the main dish of potatoes; the cooked diced potatoes and the wheat flour are directly mixed without adding water, and the potato juice and the flour are used to make the noodles have sufficient potato flavor.

[0032] (2) The process of mixing the dough into flocculent clumps is changed to shearing, crushing, embedding, and granulating into micro-moist granules, which facilitates the refinement of potato particles and improves dispersibility. Common water-based dough mixing can be simplified to the mixing of an ideal fluid and powder; the mixing of raw potato pulp and flour is similar to the mixing of Newtonian fluids in powder; the addition of flour to cooked potato puree relies on the kneading of non-Newtonian fluids with powder; while the mixing of cooked potato cubes and wheat flour in this invention is the shearing, crushing, embedding, and granulation of loose, discontinuous solid particles (wheat flour + potato cubes), forming a micro-moist granule system with cooked potato cubes / particles as the core, potato juice as the binder, and wheat flour as the packaging material. In the granule system, the cooked potato particles are ≤1mm in diameter, fully isolated and dispersed by being wrapped in flour, without large potato clumps, which can prevent potato puree from sticking to the rolling roller, help the rolling process to be smooth and continuous, and reduce breakage; the potato particles in the granule system are coated with wheat flour, which is conducive to the formation of a continuous gluten network; the wheat flour fully absorbs the potato juice of the core material, which can maximize the retention of the flavor substances of the potato.

[0033] (3) Ultra-high pressure treatment to improve the elasticity of noodles: Under high pressure of 200-400 MPa, the volume of the micro-moistened granules containing small potato particles wrapped and dispersed by wheat flour is compressed by 15%-40%, further refining the potato particles, improving dispersion, and inhibiting the adhesion of potato puree to the dough roller; at the same time, ultra-high pressure causes the potato juice in the encapsulation to seep and diffuse, and the released core potato juice is absorbed by wheat flour, and penetrates the starch particles and the entire dough, thereby making the dough uniformly permeable to water, which helps to build a strong gluten network, significantly improving the elasticity of instant potato noodles, and eliminating the dough resting process; ultra-high pressure treatment also pre-sterilizes the dough, improving the safety of ingredients during processing.

[0034] (4) This invention provides a new dough-making method: the previously disclosed method of mixing potato puree with wheat flour involves a kneading process, typically achieved in a low-to-medium speed mixing mixer. This invention provides a new dough-making method that divides the dough-making process of cooked potato cubes and wheat flour into two stages: shearing, crushing, and granulation, and pressing into a dough, which are respectively completed by a high-speed shear mixer and an ultra-high pressure device. That is: in the first stage, the surface-dried cooked potato cubes are crushed, encapsulated, and granulated by a high-speed mixer to obtain a slightly moist granular system containing a potato core and coated with flour. In the second stage, the volume of the core material—cooked potato granules—is further compressed by ultra-high pressure, releasing the potato juice in the core. The encapsulating material absorbs the potato juice, generates gluten, and penetrates the starch granules and dough to obtain a dough that is resistant to retrogradation, retains the potato flavor, increases elasticity, and is easy to roll.

[0035] (5) The noodles with better taste usually have water content in the range of 45% to 65%, and the water boiling water absorption rate of the raw noodles is also one of the key technical points. In the present application, water is controlled in the dough mixing section (water content of 30% to 38%) to ensure that the dough has excellent rolling process; the water content is increased in the noodle forming section (water content of 50% to 60%) to ensure that the noodles have good taste; the accurate ratio of cooked potato granules and wheat flour is used without adding water in the dough mixing process, which facilitates smooth rolling; the noodles are cut and arranged in portions, and then boiled and shaped with water to a predetermined water content of 50% to 60%, which can ensure that the cooked wet noodles have the best taste; and the immersion of emulsified oil can make the cooked wet noodles more easily dispersed after reheating. DETAILED DESCRIPTION

[0036] The present application will be further described in detail below in conjunction with specific embodiments, and the examples given are only for the purpose of illustrating the present application, but not for limiting the scope of the present application.

[0037] Example 1

[0038] An ultra-high pressure potato instant cooked wet noodle production method, comprising the following steps:

[0039] (1) Fresh raw potatoes are washed, peeled, cut into about 10 mm square pieces, and then washed with water to remove the surface free starch.

[0040] (2) The raw potato pieces are steamed with hot steam at 100°C after draining, and the surface free water of the cooked potato pieces is blown dry with air, and the water content of the cooked potato pieces is controlled to be about 80%.

[0041] (3) The dried cooked potato pieces are dispersed in wheat flour, and the mass ratio of the cooked potato pieces to the wheat flour is 33:67, and edible salt with a mass fraction of 0.5% is added to the mixture to make the total water content of the mixture to be 36%.

[0042] (4) The mixture is not added with water, and is directly sheared, stirred, broken, and granulated by using a stirrer, wherein the rotating speed of the stirring paddle is 300 revolutions per minute, and the processing time is 40 seconds, to obtain a micro-wet granular body with potato granules with a particle size of ≤1 mm as a core material, potato juice as a binder, and wheat flour as a wrapping material.

[0043] (5) The micro-wet granular body is packaged with a water-resistant food bag, and is subjected to 300 MPa / 5 min ultra-high pressure treatment to form a dough.

[0044] (6) The dough is unpacked after pressing, and then the dough is rolled into noodles, cut into 100 g per portion, and arranged.

[0045] (7) Each portion of the noodles is placed in a stainless steel basket separated from each other, immersed in boiling water, cooled and shaped with cold water, drained, immersed in emulsified oil, and drained, and the water content of the noodles after draining is controlled to be 56% by adjusting the operation time.

[0046] (8) Each portion of noodles is vacuum sealed and packaged in a high-temperature cooking box.

[0047] (9) The vacuum-packaged noodles are subjected to high-temperature cooking at 121°C for 15 minutes to obtain the ultra-high-pressure potato instant cooked wet noodles.

[0048] (10) The ultra-high-pressure potato instant cooked wet noodles are detected to reach commercial sterility, and the broken noodle rate is 3%.

[0049] Example 2

[0050] A method for producing ultra-high-pressure potato instant cooked wet noodles includes the following steps:

[0051] (1) Fresh potatoes are washed, peeled, cut into about 8 mm square pieces, and then washed with water to remove free starch on the surface.

[0052] (2) The boiled potato pieces are dried by blowing air to remove free water on the surface, and the moisture content of the boiled potato pieces is controlled to be about 79%.

[0053] (3) The dried boiled potato pieces are dispersed in wheat flour, and the mass ratio of the boiled potato pieces to the wheat flour is 32:68. Edible salt with a mass fraction of 1% is added to the mixture to make the total moisture content of the mixture be 35%.

[0054] (4) The mixture is directly sheared, stirred, broken, and embedded by a mixer without adding water. The rotating speed of the stirring paddle is 350 revolutions per minute, and the processing time is 30 seconds. A micro-wet granular body with a potato granule with a particle size of ≤1 mm as a core material, potato juice as a binder, and wheat flour as a packaging material is obtained.

[0055] (5) The micro-wet granular body is packaged with a water-resistant food bag and subjected to ultra-high-pressure treatment at 350 MPa for 3 minutes to form a dough.

[0056] (6) The dough is immediately rolled into noodles after the bag is removed, cut into 120 g per portion, and placed.

[0057] (7) Each portion of noodles is placed in a separate stainless steel basket, immersed in boiling water, cooled and shaped with cold water, drained, immersed in emulsified oil, drained, and the operation time is adjusted to control the moisture content of the noodles after draining to be 54%.

[0058] (8) Each portion of noodles is vacuum sealed and packaged in a high-temperature cooking box.

[0059] (9) The vacuum-packaged noodles are subjected to high-temperature cooking at 118°C for 21 minutes to obtain the ultra-high-pressure potato instant cooked wet noodles.

[0060] (10) The ultra-high-pressure potato instant cooked wet noodles are detected to reach commercial sterility, and the broken noodle rate is 2%.

[0061] Comparative Examples 1-3

[0062] Based on Example 2, by adjusting the operating conditions of each key step in the production method of the ultra-high pressure potato instant cooked wet noodles, the effects of the adjustment of each step parameter on the preparation of the potato instant cooked wet noodles were observed, and the results are shown in the following table:

[0063]

[0064]

[0065] The above are only preferred embodiments of the present application, and it should be noted that the above preferred embodiments should not be regarded as a limitation of the present application, and the protection scope of the present application should be limited by the scope defined by the claims. For ordinary skilled persons in the art, several improvements and refinements can be made without departing from the spirit and scope of the present application, and these improvements and refinements should also be regarded as the protection scope of the present application.

Claims

1. A method for producing instant cooked wet potato noodles under ultra-high pressure, characterized in that, Includes the following steps: (1) After washing and peeling the fresh potatoes, cut them into cubes of 5-15mm, and then wash them with water to remove the free starch on the surface. (2) Steam the raw potato cubes with hot steam, blow dry the free water on the surface of the cooked potato cubes with a blower, and control the moisture content of the cooked potato cubes to be 76% to 82%. (3) Disperse the cooked potato cubes in wheat flour and adjust the mass ratio of cooked potato cubes to wheat flour to (30-35):(70-65) so that the total moisture content of the mixture is 30%-38%. (4) The mixture is processed in a high-speed shear mixer without water, and after multiple rotational shearings at a speed of 100-400 rpm for 30-120 seconds, a uniform texture of micro-moist granules with a particle size ≤1mm is obtained, with potato granules as the core, potato juice as the binder and wheat flour as the packaging material. (5) The slightly moist granules are sealed in a water-resistant food bag and treated under ultra-high pressure conditions of 200-400 MPa for 3-10 minutes to form dough; (6) After pressing, remove the bag, immediately press the dough into noodles, cut it into portions according to the preset amount, and place them in the portions; (7) Each portion of noodles is placed in a separate stainless steel mesh basket, boiled in boiling water, then cooled and shaped with cold water, drained, then soaked in emulsified oil, drained, and the operation time is adjusted to control the moisture content of the noodles after draining to 50% to 60%. (8) Each serving of noodles is vacuum-sealed in a high-temperature cooking bag / box and sterilized by high-temperature cooking to obtain instant potato noodles.

2. The method for producing instant cooked wet potato noodles under ultra-high pressure according to claim 1, characterized in that, In step (3), salt and / or baking soda may also be added to the mixture.

3. Ultra-high pressure instant cooked wet potato noodles prepared by the production method according to claim 1 or 2.

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