Production technology of instant macaroni

Abstract

The invention discloses a production technology of instant macaroni, relates to the technical field of flour product production, and aims to improve the taste of macaroni and prolong the preservation time of the macaroni. Main components in the formula comprise high gluten flour, quinoa flour, chickpea powder, egg white and the like, the raw materials are uniformly mixed, water is gradually added to form smooth dough, and the compactness and viscoelasticity of the dough are enhanced through dough kneading and vacuum treatment; then the dough is extruded into the tubular macaroni, the key is that the macaroni is flatly laid and naturally placed for shaping, the extrusion shape of the macaroni is fixed, the ripening degree and the water content of the product are controlled through precooking and drying, the taste is ensured, and the shelf life is prolonged; the dried macaroni is subjected to cooling and vacuum packaging, so that the preservation time of the macaroni is effectively prolonged; the instant macaroni solves the problems that existing instant macaroni is too thick in pipe wall, has multiple cracks and bubbles and contains too many additives and preservatives, and the finished product quality of the instant macaroni is improved and the preservation time of the instant macaroni is prolonged on the premise that the preservatives are not used.

Description

Technical Field

[0001] The invention relates to the technical field of noodle product production, in particular to a production process of instant macaroni. Background Art

[0002] Instant macaroni, as a convenient and fast pasta product, has been widely recognized in the market in recent years; however, compared with freshly cooked macaroni, traditional instant macaroni still has shortcomings in taste and nutrition.

[0003] During the production process of traditional instant macaroni, the noodles are often hard and not soft and smooth enough due to the need for drying and storage. Also, due to the production process, the wall of the macaroni tube is usually thicker and the soaking time is longer. In addition, there will be bubbles in the wall of the tube or cracks on the surface. In addition, in order to extend the shelf life, some products may add too many preservatives and additives, posing a potential threat to consumers' health.

[0004] In order to solve these problems, improve the taste of instant pasta and make it healthier, the formula and production process of instant pasta have been improved. By not adding preservatives and reducing additives in the formula, as well as coordinating specially designed dough kneading, extrusion molding, drying and preservation processes, the shelf life of instant pasta is increased without adding preservatives and reducing additives, and bubbles and hollows on the inner wall of the pasta and threads on the surface are avoided. After the instant pasta is soaked, cracking of the pasta is avoided, and the taste of freshly cooked pasta is restored as much as possible. Summary of the invention

[0005] The invention aims to provide a production process of instant macaroni to solve the problems that the tube wall of the existing instant macaroni is too thick, has many cracks and bubbles, and contains too many additives and preservatives.

[0006] The various technical effects that can be produced by the preferred technical solutions among the various technical solutions provided by the present invention are described in detail below.

[0007] In order to solve the above technical problems, the present invention provides the following technical solutions:

[0008] The invention provides a production process of instant macaroni, wherein the instant macaroni comprises main ingredients: 750 g of high-gluten flour, 100 g of quinoa flour, 100 g of chickpea flour, 40 g of egg white, 5 g of xanthan gum, 0.035 g of a gluten enhancer, 10 g of starch, and 1 g of an emulsifier; auxiliary materials: 280±15 mL of water and 6 g of salt;

[0009] The above raw materials are made into instant macaroni with smooth surface without cracks through the following steps:

[0010] S1: Mix the dry ingredients. Evenly mix the high-gluten flour, quinoa flour, chickpea flour, egg white, gluten enhancer, starch, xanthan gum, emulsifier and salt in a container to ensure that all the flours are evenly distributed and the texture of the dough is consistent;

[0011] S2: Add water to form a dough. Gradually add water to the dry ingredients and stir while adding until all the flour is moistened and a dough is formed.

[0012] S3: kneading and letting the dough rest, kneading the dough until it is smooth and elastic, and the kneading time is controlled within 10-12 minutes; after kneading the dough, vacuum treatment is performed to expel the air in the dough to make the dough dense and tight; after vacuum treatment, the dough is allowed to rest to keep it moist;

[0013] S4: forming and extruding, dividing the rested dough into appropriate small pieces, and extruding them into macaroni shapes through an extruder, with the thickness of the macaroni controlled at 0.4-0.5 mm; during extrusion, the macaroni passes through a cutter, which cuts the continuous macaroni into pieces;

[0014] S5: Spread the extruded macaroni on the steaming sieve and leave it naturally for 10-20 minutes;

[0015] S6: Pre-cooking, feeding the naturally laid macaroni into a steamer and cooking it to 90%;

[0016] S7: Pre-drying: After the macaroni is cooked, it is placed in an environment of 55-65% and blown by a fan for 1 hour to remove excess moisture on the surface of the macaroni;

[0017] S8: drying, placing the macaroni in a drying device, introducing hot air, and drying at high temperature for 2.5 hours to control the moisture content of the macaroni to less than 13%;

[0018] S9: Cooling: the dried macaroni is sent to a cooling room for moisturizing and cooling, and is placed for 2-3 hours;

[0019] S10: Packaging: The macaroni that has been kept moist and cooled for more than 2 hours is sent to the packaging workshop, and the macaroni is weighed and packed into bags, and vacuumed to lock in freshness, and then sealed;

[0020] The cooked and dried instant macaroni is used for rapid consumption after being soaked in hot water.

[0021] In one embodiment, the emulsifier is sucrose fatty acid ester.

[0022] In one embodiment, the water added in step S2 is drinking mineral water with a water temperature of 35-40°C.

[0023] In one of the embodiments, the kneading of the dough in step S3 is performed by using a dough kneading machine, and the kneading container is heated before kneading to keep it between 40-43° C. During the kneading process, a kneading rod and a vibrating rod are simultaneously inserted into the dough kneading container to achieve kneading and vibration, so that the high-gluten flour, quinoa flour and chickpea flour are evenly distributed in the dough, and the air inside the dough is discharged; the vacuum treatment in step S3 is to place the dough on a vibration table of a vibrating machine, cover it with a vacuum device, and with the assistance of the vibrating machine, vacuum the dough for 5 minutes, so that the bubbles inside the dough coating are fully released and the inside of the dough is tighter.

[0024] In one embodiment, the heat preservation and standing in step S3 is to take out the dough and place it in an environment of 30-35°C and 70-80% after vacuuming the dough, cover the dough with plastic wrap and stand it for 30 minutes to fully relax the gluten in the dough.

[0025] In one embodiment, the extrusion forming in step S4 is performed by extruding the dough at 40-48° C. to prevent the dough from becoming too wet due to excessively high temperature.

[0026] In one of the embodiments, the extrusion outlet speed of the extruder in step S4 is 2.5-2.8 m / min, so as to ensure that the shape of the macaroni is uniform and avoid excessive compression of the dough in the extrusion cylinder, retain the elasticity of the dough, and make the extruded macaroni elastic; the speed of the cutter is controlled at 50-60 rpm to avoid cutting too fast or too slow to cause cracks at the cut of the macaroni.

[0027] In one embodiment, the step S8 is dried by hot air drying at 60-70°C, and step-type humidity control and intermittent heating are used to prevent the macaroni from drying too quickly and cracking; temperature control: in the first drying stage, the temperature is first raised to 50°C in 0.5 hours, and the temperature is kept constant and ventilated for 15 minutes; in the second drying stage, the temperature is gradually raised to 60°C in 5 minutes, and the temperature is kept constant and ventilated for 45 minutes; in the third drying stage, the temperature is raised to 70°C in 5 minutes, and the temperature is kept constant and ventilated for half an hour; in the fourth drying stage, the temperature is lowered to 50°C in 20 minutes, and the temperature is kept constant and ventilated for 10 minutes; in the fifth drying stage, the temperature is lowered to 40°C in 10 minutes, and the temperature is kept constant and ventilated for 5 minutes, and finally the macaroni is taken out of the oven and cooled naturally; humidity control: the humidity in the first drying stage is controlled at 75-85%; the humidity in the second and third drying stages is controlled at 65-75%; the humidity in the fourth and fifth drying stages is controlled at 50-60%; the environmental humidity of the macaroni when it is naturally cooled out of the oven is controlled at 40-50%.

[0028] In one of the embodiments, during drying, the hot air circulation direction is: convection air intake at both ends of the flat macaroni in the length direction, and the air flow is discharged from bottom to top in the vertical direction.

[0029] In one embodiment, during cooling in step S9, the humidity of the macaroni in the cooling room is monitored once every hour to see whether it is maintained within the range of 10-13%. When the humidity of the macaroni is higher than 13%, the dehumidifier is started, and after 1 hour, the humidity of the macaroni is monitored to see whether it is within the range of 10-13%. When the humidity of the macaroni is lower than 10%, the humidifier is started, and after 1 hour, the humidity of the macaroni is monitored to see whether it is within the range of 10-13%.

[0030] The beneficial effects of the present invention are as follows:

[0031] The instant macaroni production process provided is intended to improve the quality of the finished product of instant macaroni, reduce the thickness, cracks and bubbles of the macaroni tube wall, and extend the shelf life of the product without using preservatives. Through this process, a smooth surface without cracks and bubbles can be produced, so that the macaroni has good elasticity and chewiness, is suitable for quick cooking, and can effectively extend the shelf life of the product.

[0032] First of all, the production process uses a formula combination of high-nutrition ingredients such as high-gluten flour, quinoa flour, and chickpea flour, which not only improves the nutritional value of the product, but also plays an important role in controlling the texture of the finished macaroni; the addition of quinoa flour and chickpea flour can increase the fiber content and particle size of the macaroni dough, making the structure of the dough more stable, and creating cracks when the macaroni is placed, giving it a richer taste. At the same time, it provides plant protein and fiber to meet the needs of a healthy diet.

[0033] Secondly, the use of xanthan gum and egg white enhances the viscoelasticity of the dough, allowing the dough to maintain a stable structure during the forming, extrusion and drying process, and is not easy to crack or break. As a natural thickener, xanthan gum can provide better adhesion and stability for various flours in the dough, making the dough structure stable and not easy to fall apart, while the addition of egg white improves the elasticity of the dough, thereby enhancing the chewiness and toughness of the macaroni. In the vacuum treatment process of kneading the dough, the bubbles inside the dough are discharged, making the dough denser, ensuring that the wall thickness of the extruded macaroni is uniform and dense, and avoiding the formation of cavitation stable structure.

[0034] In addition, the pre-cooking and drying steps play a key role in improving the quality of the finished macaroni and extending the shelf life. By pre-cooking the macaroni to 90% doneness, the macaroni can be eaten by simply heating water or adding water to heat it in a microwave oven, which greatly improves the instant characteristics of the product. At the same time, during the pre-drying and drying process, the water content of the macaroni is strictly controlled and reduced to below 13%. This not only helps to prevent the macaroni from getting damp and deteriorating during storage and transportation, but also effectively extends the shelf life of instant macaroni. Keeping the macaroni at low humidity is not easy to breed bacteria, which extends the storage time of the macaroni, thereby extending the shelf life of the macaroni.

[0035] The cooling step further stabilizes the quality of the product. The long cooling period in the cooling room keeps the macaroni within a stable humidity range, avoiding deformation or cracking of the product caused by rapid cooling after drying, thus ensuring a smooth and intact appearance of the macaroni.

[0036] Finally, by vacuum packaging the macaroni, it can not only effectively prevent the oxidation of oxygen on the product, but also avoid bacterial growth, which can extend the shelf life and lock in freshness; this vacuum packaging method reduces the time the product is exposed to the air, prevents it from absorbing moisture during storage, and thus extends the shelf life.

[0037] In summary, the invention not only improves the quality of the finished product of instant macaroni by optimizing the ingredient ratio and production steps, but also reduces the wall thickness of the macaroni tube wall, reduces the cracks and bubbles in the macaroni, and makes the surface smooth and complete, so that it has excellent elasticity and chewing feeling, and restores the taste of freshly cooked macaroni as much as possible. It also greatly extends the shelf life of the product through strict moisture control and vacuum packaging technology without using preservatives, and can also prevent oxygen from contacting and oxidizing the macaroni, thereby maintaining the freshness of the macaroni, meeting consumers' demand for high quality and long-term storage of convenient foods. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] In order to more clearly illustrate the technical solution of the present invention, the drawings required for use in the implementation mode will be briefly introduced below. Obviously, the drawings described below are only some implementation modes of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0039] Figure 1 The invention is a process flow chart for preparing instant macaroni with smooth surface and no cracks. DETAILED DESCRIPTION

[0040] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the accompanying drawings in the embodiments of the present invention.

[0041] A specific embodiment provides an instant macaroni production process, which effectively solves the problems of existing instant macaroni having too thick tube walls, multiple cracks and bubbles, and containing too many additives and preservatives, thereby improving the finished product quality and shelf life of instant macaroni without using preservatives.

[0042] In addition, all the contents of the configurations shown in the following embodiments are not necessarily limited to the solutions of the invention described in the claims.

[0043] Embodiment 1, as Figure 1As shown, the instant macaroni includes main ingredients: 750g high-gluten flour, 100g quinoa flour, 100g chickpea flour, 40g egg white, 5g xanthan gum, 0.035g gluten enhancer, 10g starch, 1g emulsifier; auxiliary materials: 280±15mL water, 6g salt;

[0044] The above raw materials are made into instant macaroni with smooth surface without cracks through the following steps:

[0045] S1: Mix the dry ingredients. Evenly mix the high-gluten flour, quinoa flour, chickpea flour, egg white, gluten enhancer, starch, xanthan gum, emulsifier and salt in a container to ensure that all the flours are evenly distributed and the texture of the dough is consistent;

[0046] S2: Add water to form a dough. Gradually add water to the dry ingredients and stir while adding until all the flour is moistened and a dough is formed.

[0047] S3: kneading and letting the dough rest, kneading the dough until it is smooth and elastic, and the kneading time is controlled within 10-12 minutes; after kneading the dough, vacuum treatment is performed to expel the air in the dough to make the dough dense and tight; after vacuum treatment, the dough is allowed to rest to keep it moist;

[0048] S4: forming and extruding, dividing the rested dough into appropriate small pieces, and extruding them into macaroni shapes through an extruder, with the thickness of the macaroni controlled at 0.4-0.5 mm; during extrusion, the macaroni passes through a cutter, which cuts the continuous macaroni into pieces;

[0049] S5: Spread the extruded macaroni on the steaming sieve and leave it naturally for 10-20 minutes;

[0050] S6: Pre-cooking, feeding the naturally laid macaroni into a steamer and cooking it to 90%;

[0051] S7: Pre-drying: After the macaroni is cooked, it is placed in an environment of 55-65% and blown by a fan for 1 hour to remove excess moisture on the surface of the macaroni;

[0052] S8: drying, placing the macaroni in a drying device, introducing hot air, and drying at high temperature for 2.5 hours to control the moisture content of the macaroni to less than 13%;

[0053] S9: Cooling: the dried macaroni is sent to a cooling room for moisturizing and cooling, and is placed for 2-3 hours;

[0054] S10: Packaging: Send the macaroni that has been kept moist and cooled for more than 2 hours to the packaging workshop, weigh the macaroni and put it into bags, vacuum-pack and seal them.

[0055] Uses of instant macaroni: Cooked and dried instant macaroni is used to soak in hot water and eat quickly.

[0056] In steps S2 and S3, water needs to be added in multiple portions when kneading the dough so that it can be fully mixed. The key to controlling the amount of water is to keep the dough elastic and non-sticky, but not too wet.

[0057] In step S4, the extruded macaroni is in a tubular shape, including a straight tube or a curved tube; and the thickness of the extruded macaroni tube wall is controlled at 0.4-0.5 mm, so that the macaroni can have the same taste as freshly cooked macaroni when it is eaten instantly (in a state of being soaked in hot water).

[0058] In the pre-cooking step S6, the steamer generates steam at a temperature of 90° C. or above and cooks the macaroni for 20 minutes to cook the macaroni to 90%.

[0059] The specific ratio of the above-mentioned emulsifier is that the emulsifier is 1g of sucrose fatty acid ester.

[0060] The above instant macaroni production process is intended to improve the quality of the finished product of instant macaroni, improve the thickness, cracks and bubbles of the macaroni tube wall, and extend the shelf life of the product without using preservatives. Through this process, a macaroni with a smooth surface, no cracks and no bubbles can be produced, so that the macaroni has good elasticity and chewiness, is suitable for quick cooking, and can effectively extend the shelf life of the product.

[0061] First of all, the production process uses a formula combination of high-nutrition ingredients such as high-gluten flour, quinoa flour, and chickpea flour, which not only improves the nutritional value of the product, but also plays an important role in controlling the texture of the finished macaroni; the addition of quinoa flour and chickpea flour can increase the fiber content and particle size of the macaroni dough, making the structure of the dough more stable, and creating cracks when the macaroni is placed, giving it a richer taste. At the same time, it provides plant protein and fiber to meet the needs of a healthy diet.

[0062] Secondly, the use of xanthan gum and egg white enhances the viscoelasticity of the dough, allowing the dough to maintain a stable structure during the forming, extrusion and drying process, and is not easy to crack or break. As a natural thickener, xanthan gum can provide better adhesion and stability for various flours in the dough, making the dough structure stable and not easy to fall apart, while the addition of egg white improves the elasticity of the dough, thereby enhancing the chewiness and toughness of the macaroni. In the vacuum treatment process of kneading the dough, the bubbles inside the dough are discharged, making the dough denser, ensuring that the wall thickness of the extruded macaroni is uniform and dense, and avoiding the formation of cavitation stable structure.

[0063] In addition, the pre-cooking and drying steps play a key role in improving the quality of the finished macaroni and extending the shelf life. By pre-cooking the macaroni to 90% doneness, the macaroni can be eaten by simply heating water or adding water to heat it in a microwave oven, which greatly improves the instant characteristics of the product. At the same time, during the pre-drying and drying process, the water content of the macaroni is strictly controlled and reduced to below 13%. This not only helps to prevent the macaroni from getting damp and deteriorating during storage and transportation, but also effectively extends the shelf life of instant macaroni. Keeping the macaroni at low humidity is not easy to breed bacteria, which extends the storage time of the macaroni, thereby extending the shelf life of the macaroni.

[0064] The cooling step further stabilizes the quality of the product. The long cooling period in the cooling room keeps the macaroni within a stable humidity range, avoiding deformation or cracking of the product caused by rapid cooling after drying, thus ensuring a smooth and intact appearance of the macaroni.

[0065] Finally, by vacuum packaging the macaroni, it can not only effectively prevent the oxidation of oxygen on the product, but also avoid bacterial growth, which can extend the shelf life and lock in freshness; this vacuum packaging method reduces the time the product is exposed to the air, prevents it from absorbing moisture during storage, and thus extends the shelf life.

[0066] In summary, the invention not only improves the quality of the finished product of instant macaroni by optimizing the ingredient ratio and production steps, but also reduces the wall thickness of the macaroni tube wall, reduces the cracks and bubbles in the macaroni, and makes the surface smooth and complete, so that it has excellent elasticity and chewing feeling, and restores the taste of freshly cooked macaroni as much as possible. It also greatly extends the shelf life of the product through strict moisture control and vacuum packaging technology without using preservatives, and can also prevent oxygen from contacting and oxidizing the macaroni, thereby maintaining the freshness of the macaroni, meeting consumers' demand for high quality and long-term storage of convenient foods.

[0067] As one optional implementation,

[0068] The water added in step S2 is drinking mineral water, and the water temperature is 35-40°C.

[0069] Among them, the use of drinking mineral water contains minerals that are beneficial to the human body. These minerals can stimulate the aroma of the dough during the kneading process and have a positive impact on the quality and taste of the dough; and controlling the water temperature for kneading at 35-40°C is conducive to better integration of high-gluten flour, quinoa flour, chickpea flour and egg white in the dough; when the degree of stirring is different, the dough needs to be formed to achieve a smooth surface and a stable internal structure that is not easy to loose, and the amount of water needs to be adjusted, which can make the dough more uniform and delicate, thereby improving the taste and quality of the macaroni, and also help reduce problems such as breakage and adhesion during the production process.

[0070] In step S3, the dough is kneaded by using a dough kneading machine. Before kneading, the dough kneading container is heated to maintain it between 40-43° C. During the kneading process, a kneading rod and a vibrating rod are simultaneously inserted into the dough kneading container to achieve kneading and vibration, so that the high-gluten flour, quinoa flour and chickpea flour are evenly distributed in the dough, and the air hidden in the hollow positions inside the dough is discharged.

[0071] After the dough is formed into a ball, the vacuum treatment in step S3 is to place the dough on the vibration table of the vibrator, cover it with a vacuum device, and vacuum the dough for 5 minutes with the assistance of the vibrator, so that the bubbles inside the dough are fully released and the inside of the dough is more compact.

[0072] During the kneading process, the air trapped in the dough can be expelled in time by vibrating the dough while kneading, and the various ingredients of the dough can be mixed more evenly. The vacuum treatment after the dough is formed can remove the air in the dough, making the tube wall structure of the macaroni extruded in the subsequent forming and extrusion step tighter. The uniform distribution of high-gluten flour, quinoa flour and chickpea flour can not only make the macaroni's structure tighter, but also improve the transparency of the macaroni and make the water absorption rate of the inner and outer walls of the macaroni more consistent.

[0073] After the dough is vacuumized during the heat preservation and resting in step S3, the dough is taken out and placed in an environment of 30-35°C and 70-80% humidity, and a plastic wrap is covered on the dough and allowed to rest for 30 minutes to allow the gluten in the dough to fully relax.

[0074] The extrusion molding in step S4 is performed at 40-48° C. to prevent the dough from becoming too wet due to excessive temperature. The extrusion cylinder is cooled by cooling water to keep the temperature of the extrusion cylinder below 45° C.

[0075] In step S4, the extrusion outlet speed of the extruder is 2.5-2.8 m / min, so as to ensure that the shape of the macaroni noodles is uniform, avoid excessive compression of the dough in the extrusion cylinder, retain the elasticity of the dough, and make the extruded macaroni elastic; the cutting machine speed is controlled at 50-60 rpm to avoid cutting too fast or too slow to cause cracks at the cut of the macaroni.

[0076] In the pre-drying step of S7, this step is mainly to remove moisture from the surface of the macaroni, so that the shape of the macaroni is further fixed and the tube remains upright. By placing it in a room temperature environment, increasing air flow and controlling the ambient humidity, the moisture on the surface of the macaroni can be evaporated, while preventing the macaroni from deforming and cracking due to excessive drying.

[0077] In the drying step S8, hot air drying at 60-70° C. is adopted, and step-wise humidity control and intermittent temperature increase are adopted to prevent the macaroni from drying too quickly and causing cracks.

[0078] Temperature control: In the first drying stage, it takes 0.5 hours to heat up to 50℃ and keep the temperature constant for 15 minutes; in the second drying stage, it takes 5 minutes to gradually heat up to 60℃ and keep the temperature constant for 45 minutes; in the third drying stage, it takes 5 minutes to heat up to 70℃ and keep the temperature constant for half an hour; in the fourth drying stage, it takes 20 minutes to cool down to 50℃ and keep the temperature constant for 10 minutes; in the fifth drying stage, it takes 10 minutes to cool down to 40℃ and keep the temperature constant for 5 minutes, and finally it is taken out of the oven and cooled naturally.

[0079] Humidity control: The humidity in the first drying stage is controlled at 75-85%; the humidity in the second and third drying stages is controlled at 65-75%; the humidity in the fourth and fifth drying stages is controlled at 50-60%; the humidity of the environment where the macaroni is naturally cooled out of the oven is controlled at 40-50%.

[0080] In steps S7 and S8, the temperature and humidity need to be well controlled in the drying stage to ensure that the moisture content of the macaroni is uniformly reduced to the target level. The macaroni wall thickness of this extrusion process is 0.4-0.5mm, which is much thinner than the 0.8mm of normal macaroni. It is necessary to ensure that the tube wall of the macaroni does not crack, so the control of temperature and humidity is extremely critical. Through the coordinated control of temperature and humidity in step S8, the first drying stage, the second drying stage and the third drying stage are the main drying stages of moisture retention and sweating. This stage is to increase the speed of diffusion of the internal moisture of the macaroni to the surface, while avoiding hardening and cracking caused by too fast drying of the surface. By appropriately increasing the temperature and maintaining a certain humidity, the evaporation and transfer of the internal moisture of the macaroni can be promoted; the fourth drying stage and the fifth drying stage are the cooling and heat dissipation final drying stages, which are mainly to further remove the residual moisture in the macaroni so that the macaroni reaches the final moisture content requirement; by reducing the temperature and humidity, the excess moisture in the macaroni can be completely evaporated, while maintaining the texture and taste of the macaroni.

[0081] Among them, what is more critical is that when it is necessary to control the drying, the hot air circulation direction is: convection air intake at both ends of the length direction of the flat macaroni, and the air flow is discharged from bottom to top in the vertical direction.

[0082] Hot air is convectively introduced from both ends of the macaroni, ensuring that heat is evenly distributed throughout the drying area, avoiding local overheating or insufficient drying; in the vertical direction, the airflow from bottom to top helps to bring heat to all parts of the macaroni, especially the bottom, thereby improving the overall drying efficiency. Uniform hot air circulation can reduce the deformation or cracking of macaroni during the drying process, maintaining its shape and integrity; it can also ensure that the humidity inside the macaroni is evenly reduced, avoiding internal moisture residue, and preventing the macaroni from cracking from the inner wall, thereby improving the drying quality and foaming taste of the macaroni.

[0083] During cooling in step S9, the humidity of the macaroni in the cooling room is monitored once every hour to see whether it is maintained within the range of 10-13%. When the humidity of the macaroni is higher than 13%, the dehumidifier is started, and after one hour, the humidity of the macaroni is monitored to see whether it is within the range of 10-13%. When the humidity of the macaroni is lower than 10%, the humidifier is started, and after one hour, the humidity of the macaroni is monitored to see whether it is within the range of 10-13%.

[0084] Over-drying the macaroni will make it hard and difficult to chew, while too high humidity may cause the macaroni to become sticky or lose its original taste; controlling the appropriate humidity in the cooling room helps to stabilize and evenly distribute the humidity inside the macaroni after drying, keeping the overall humidity of the macaroni at 10-13%, which will give it a better taste and flavor, and can ensure that the macaroni has a shelf life of about 8 months.

[0085] After the dough of Example 1 is formed, the surface smoothness of the dough is smooth, the viscosity is moderate, and the dough cohesion is firm. After the dough is vacuum treated, the dough is cut in the center and its cross section is observed to have no bubbles, and the surface of the extruded macaroni has no cracks (three groups / 100 pieces are counted). In the pre-drying step after pre-cooking, the shape of the macaroni is observed to be moderate, and the shape remains intact. After drying, the texture is relatively hard, and only 1-3 pieces (three groups / 100 pieces are counted) have surface cracks.

[0086] Example 2, including main ingredients: 850g high-gluten flour, 100g chickpea flour, 40g egg white, 5g xanthan gum, 0.035g gluten enhancer, 10g starch, 1g sucrose fatty acid ester; auxiliary materials: 280-300mL water, 6g salt;

[0087] The difference between Example 2 and Example 1 is that 100 g of quinoa powder is removed and 100 g of high-gluten flour is used to replace the quinoa powder. The actual water used is increased by 8 mL on the basis of 280 mL as the dryness of the mixed powder increases and the fiber content and granularity decrease.

[0088] After the dough of Example 2 is formed, the dough surface smoothness is moderate, the viscosity is low to moderate, the dough cohesion is moderate, after the dough is vacuum treated, the dough is cut in the center and its cross section is observed to have no bubbles, there are 3 to 5 cracks in the extruded macaroni (three groups / 100 pieces are counted), the shape of the macaroni is observed in the pre-drying step after pre-cooking, and the shape is between low and moderate, and the shape remains intact, the texture is hard after drying, and there are 4 to 7 new surface cracks (three groups / 100 pieces are counted).

[0089] Example 3, including main ingredients: 850g high-gluten flour, 100g quinoa flour, 40g egg white, 5g xanthan gum, 0.035g gluten enhancer, 10g starch, 1g sucrose fatty acid ester; auxiliary materials: 280-300mL (g) of water, 6g of salt;

[0090] The difference between Example 3 and Example 1 is that 100 g of chickpea flour is removed and replaced with 100 g of high-gluten flour. The actual water used is increased by 10 mL on the basis of 280 mL as the dryness of the mixed flour increases and the fiber content and granularity decrease.

[0091] After the dough of Example 3 is formed, the surface smoothness of the dough is moderate to smooth, the viscosity is sticky, the dough grouping degree is too tight, after the dough is vacuum treated, the dough is cut in the center and its cross section is observed to have no bubbles, there are 5 to 8 cracks in the extruded macaroni (three groups / 100 pieces are counted), the shape of the macaroni is observed to be between low and moderate in the pre-drying step after pre-cooking, and the shape remains intact, the texture is hard after drying, and there are 2 to 6 new surface cracks (three groups / 100 pieces are counted).

[0092] Example 4, including main ingredients: 750g high-gluten flour, 50g quinoa flour, 150g chickpea flour, 40g egg white, 5g xanthan gum, 0.035g gluten enhancer, 10g starch, 1g sucrose fatty acid ester; auxiliary materials: 280-300mL water, 6g salt;

[0093] The difference between Example 4 and Example 1 is that the amount of quinoa flour is adjusted to 50 g, and the missing part is replaced by 50 g of chickpea flour. The actual water used is increased by 3 mL on the basis of 280 mL as the dryness of the mixed powder increases and the fiber content and particle size decrease.

[0094] After the dough of Example 4 is formed, the surface smoothness of the dough is moderate to smooth, the viscosity is moderate to sticky, the dough cohesion is moderate to tight, after the dough is vacuum treated, the dough is cut in the center and its cross section is observed to have no bubbles, there are 1-2 cracks in the extruded macaroni (three groups / 100 pieces are counted), the shape of the macaroni is observed to be upright in the pre-drying step after pre-cooking: low to moderate, and the shape remains intact, the texture after drying is hard to relatively hard, and there are 2-4 new surface cracks (three groups / 100 pieces are counted).

[0095] Example 5, including main ingredients: 750g high-gluten flour, 150g quinoa flour, 50g chickpea flour, 40g egg white, 5g xanthan gum, 0.035g gluten enhancer, 10g starch, 1g sucrose fatty acid ester; auxiliary materials: 280-300mL water, 6g salt;

[0096] The difference between Example 5 and Example 1 is that the amount of chickpeas is adjusted to 50 g, and the missing part is replaced by 50 g of quinoa powder. The actual water used is increased by 5 mL on the basis of 280 mL as the dryness of the mixed powder increases and the fiber content and particle size decrease.

[0097] After the dough of Example 5 is formed, the surface smoothness of the dough is moderate to smooth, the viscosity is moderate to sticky, the dough cohesion is moderate to tight, after the dough is vacuum treated, the dough is cut in the center and its cross section is observed to have no bubbles, there are 2-3 cracks in the extruded macaroni (three groups / 100 pieces are counted), the shape of the macaroni is observed to be upright in the pre-drying step after pre-cooking: low to moderate, and the shape remains intact, the texture after drying is hard to relatively hard, and there are 2-5 new surface cracks (three groups / 100 pieces are counted).

[0098] In summary, in comparison of Examples 1, 2, 3, 4 and 5: In Example 1, when the ratio of quinoa flour to chickpea flour was maintained at 1:1, the smoothness, viscosity, agglomeration and cracks of the dough were all at the required level;

[0099] In Example 2 and Example 3, quinoa flour and chickpea flour were removed, respectively, which had a significant impact on the smoothness, viscosity, agglomeration, and cracks of the dough;

[0100] After changing the ratio of quinoa flour to chickpea flour, the ratios of Example 4 and Example 5 are opposite to each other, but the degree of decrease in dough surface smoothness, increase in viscosity, decrease in agglomeration, and increase in the number of macaroni cracks are relatively consistent;

[0101] This shows that in order to make high-quality macaroni with a crack-free and smooth surface, it is critical to control the ratio of quinoa flour and chickpea flour. Both quinoa flour and chickpea flour are indispensable ingredients, and the most suitable ratio is 1:1. The fiber and particles provided by quinoa flour and chickpea flour are the key to keeping the dough firm. The water absorption of quinoa flour increases less than that of chickpea flour, and the two have a balancing effect on water absorption. The water-soluble fiber content of quinoa flour can promote the improvement of flour's water absorption, thereby maintaining the integrity of the dough's gluten network structure. Chickpea flour can reduce the rheological properties of flour. Under the joint action of quinoa flour and chickpea flour, the dough's agglomeration degree is improved, and ultimately extrusion is easy to shape and the macaroni threads are reduced.

[0102] Embodiment 6 is different from Embodiment 1 in that the vibration kneading of the dough by adding a vibration rod is omitted in step S3.

[0103] After the dough of Example 6 is formed, the dough surface smoothness is: moderate, the viscosity is: moderate, and the dough cohesion is: moderate; after the dough is vacuum treated, the dough is cut in the center and its cross-section has 2-3 bubbles (three groups / 100 pieces are counted), and a total of 20-35 cracks are found in the extruded macaroni (three groups / 100 pieces are counted), and the shape of the macaroni is observed to be moderate in the pre-drying step after pre-cooking, and the texture is hard after drying, and only the new macaroni has 2-5 surface cracks (three groups / 100 pieces are counted).

[0104] Example 7 is different from Example 1 in that the steps of adding a vibrating rod to the dough and vacuuming the dough after kneading it into a ball in step S3 are cancelled, and instead a vacuum stirring device is used to knead the dough while vacuuming it.

[0105] After the dough of Example 7 is formed, the dough surface smoothness is: moderate, the viscosity is: moderate, and the dough cohesion is: moderate; when the dough is cut in the center, its cross section is observed to have no bubbles, and there are a total of 10-22 cracks in the extruded macaroni (three groups / 100 pieces are counted), and the shape of the macaroni in the pre-drying step after pre-cooking is observed to be upright, and the texture after drying is relatively hard, and only the new ones have 2-3 surface cracks (three groups / 100 pieces are counted).

[0106] In comparison of Examples 1, 6 and 7, the processes in step S3 are different. After the vibration kneading with a vibrating rod is cancelled, the macaroni extruded in Examples 6 and 7 have cracks, but the kneading while vacuuming in Example 7 makes it easier to extract air and achieve bubble-free. However, after the vibration kneading and vacuuming with a vibrating rod in Example 1, the extruded macaroni has no cracks, and the distribution of high-gluten flour, quinoa flour and chickpea flour is more uniform, so that the structure of the dough is stable and consistent, and the generation of cracks in the extruded macaroni is avoided.

[0107] Conclusion: Quinoa flour and chickpea flour are indispensable in the dough kneading formula. The key to avoiding cracks in macaroni is the distribution of high-gluten flour, quinoa flour and chickpea flour and the discharge of bubbles in the dough, so that the dough can be formed more compactly during the kneading process, and the extruded macaroni avoids the formation of bubbles and cracks.

[0108] The dried macaroni in Example 1 was divided into two groups, the first group was macaroni without cracks on the surface, and the second group was macaroni with cracks on the surface; 3 portions of 10 macaroni were taken from each group, and placed in cylindrical transparent containers with the same diameter and capacity, and 200 mL of 100-degree hot water was poured into each container, and the sedimentation debris in the cylindrical transparent container was observed, and the macaroni was taken out and the expansion degree was observed;

[0109] The three portions of the first group had deposited crumbs of less, less, and less, respectively, and the macaroni expansion degrees of uniform, uniform, and uniform; the three portions of the second group had deposited crumbs of medium, more, and more, respectively, and the macaroni expansion degrees of uniform-uneven, uneven, and uneven;

[0110] Conclusion: The first group of macaroni with no cracks on the surface has a complete surface structure, absorbs water evenly, expands evenly, and has less sedimentary debris falling off, which means that the surface structure of the macaroni is more complete during the water absorption and expansion process; the second group of macaroni with cracks on the surface has an incomplete surface structure, more water enters through the threads, and the cross-sectional surface area at the threads is large, the water absorption is high, resulting in a high degree of expansion, and more sedimentary debris falling off, the cracks expand more and the gaps increase, which means that the surface structure of the macaroni threads is relatively fragile during the water absorption and expansion process. When the macaroni absorbs water, the structure will deform due to the addition of water molecules. This is the process of the macaroni absorbing water from dry and flat to full, and the more it expands, the more debris falls off.

[0111] The technical features of the above embodiments may be combined arbitrarily. To make the description concise, not all possible combinations of the technical features in the above embodiments are described.

Claims

1. A production process for instant macaroni, characterized in that: The instant macaroni includes main ingredients: 750g high-gluten flour, 100g quinoa flour, 100g chickpea flour, 40g egg white, 5g xanthan gum, 0.035g gluten enhancer, 10g starch, 1g emulsifier; auxiliary materials: 280±15mL water, 6g salt; The above raw materials are made into instant macaroni with smooth surface without cracks through the following steps: S1: Mix the dry ingredients. Evenly mix the high-gluten flour, quinoa flour, chickpea flour, egg white, gluten enhancer, starch, xanthan gum, emulsifier and salt in a container to ensure that all the flours are evenly distributed and the texture of the dough is consistent; S2: Add water to form a dough. Gradually add water to the dry ingredients and stir while adding until all the flour is moistened and a dough is formed. S3: kneading and letting the dough rest, kneading the dough until it is smooth and elastic, and the kneading time is controlled within 10-12 minutes; after kneading the dough, vacuum treatment is performed to expel the air in the dough to make the dough dense and tight; after vacuum treatment, the dough is allowed to rest to keep it moist; S4: forming and extruding, dividing the rested dough into appropriate small pieces, and extruding them into macaroni shapes through an extruder, with the thickness of the macaroni controlled at 0.4-0.5 mm; during extrusion, the macaroni passes through a cutter, which cuts the continuous macaroni into pieces; S5: Spread the extruded macaroni on the steaming sieve and leave it naturally for 10-20 minutes; S6: Pre-cooking, feeding the naturally laid macaroni into a steamer and cooking it to 90%; S7: Pre-drying: After the macaroni is cooked, it is placed in an environment of 55-65% and blown by a fan for 1 hour to remove excess moisture on the surface of the macaroni; S8: drying, placing the macaroni in a drying device, introducing hot air, and drying at high temperature for 2.5 hours to control the moisture content of the macaroni to less than 13%; S9: Cooling: the dried macaroni is sent to a cooling room for moisturizing and cooling, and is placed for 2-3 hours; S10: Packaging: The macaroni that has been kept moist and cooled for more than 2 hours is sent to the packaging workshop, and the macaroni is weighed and packed into bags, and vacuumed to lock in freshness, and then sealed; The cooked and dried instant macaroni is used for rapid consumption after being soaked in hot water.

2. The instant macaroni production process according to claim 1, characterized in that: The emulsifier is sucrose fatty acid ester.

3. The instant macaroni production process according to claim 2, characterized in that: The water added in step S2 is drinking mineral water, and the water temperature is 35-40°C.

4. The instant macaroni production process according to claim 3, characterized in that: In step S3, the dough is kneaded by using a dough kneading machine, and the dough kneading container is heated before kneading to keep it between 40-43° C. During the kneading process, a kneading rod and a vibrating rod are simultaneously inserted into the dough kneading container to achieve kneading and vibration, so that the high-gluten flour, quinoa flour and chickpea flour are evenly distributed in the dough, and the air inside the dough is discharged; The vacuum treatment in step S3 is to place the dough on the vibration table of the vibrator, cover it with a vacuum device, and evacuate the dough for 5 minutes with the assistance of the vibrator, so that the bubbles inside the dough are fully released and the inside of the dough is more compact.

5. The instant macaroni production process according to claim 4, characterized in that: The heat preservation and standing in step S3 is to take out the dough and place it in an environment of 30-35°C and 70-80% after vacuuming the dough, cover the dough with plastic wrap and stand it for 30 minutes to fully relax the gluten in the dough.

6. The instant macaroni production process according to claim 5, characterized in that: The extrusion molding in step S4 is performed by extruding the dough at 40-48° C. to prevent the dough from becoming too wet due to excessive temperature.

7. The instant macaroni production process according to claim 6, characterized in that: In step S4, the extrusion outlet speed of the extruder is 2.5-2.8 m / min, so as to ensure that the macaroni has a uniform shape, avoid excessive compression of the dough in the extrusion cylinder, retain the elasticity of the dough, and make the extruded macaroni elastic; Control the cutting machine speed at 50-60 rpm to avoid cutting too fast or too slow to cause cracks at the cut edge of the macaroni.

8. The instant macaroni production process according to claim 7, characterized in that: The drying step S8 is performed by using hot air drying at 60-70° C., and adopting step-by-step humidity control and intermittent heating to prevent the macaroni from drying too quickly and causing cracks; Temperature control: In the first drying stage, it takes 0.5 hours to heat up to 50℃ and keep the temperature constant for 15 minutes; in the second drying stage, it takes 5 minutes to gradually heat up to 60℃ and keep the temperature constant for 45 minutes; in the third drying stage, it takes 5 minutes to heat up to 70℃ and keep the temperature constant for half an hour; in the fourth drying stage, it takes 20 minutes to cool down to 50℃ and keep the temperature constant for 10 minutes; In the fifth drying stage, the temperature is lowered to 40°C in 10 minutes and ventilated for 5 minutes, and finally taken out of the oven to cool naturally; Humidity control: The humidity in the first drying stage is controlled at 75-85%; the humidity in the second and third drying stages is controlled at 65-75%; the humidity in the fourth and fifth drying stages is controlled at 50-60%; the humidity of the environment where the macaroni is naturally cooled out of the oven is controlled at 40-50%.

9. The instant macaroni production process according to claim 8, characterized in that: During drying, the hot air circulation direction is: convection air is introduced at both ends of the flat macaroni in the length direction, and the air flow is discharged from bottom to top in the vertical direction.

10. The instant macaroni production process according to claim 9, characterized in that: During cooling in step S9, the humidity of the macaroni in the cooling room is monitored once every hour to see whether it is maintained within the range of 10-13%. When the humidity of the macaroni is higher than 13%, the dehumidifier is started, and after one hour, the humidity of the macaroni is monitored to see whether it is within the range of 10-13%. When the humidity of the macaroni is lower than 10%, the humidifier is started, and after one hour, the humidity of the macaroni is monitored to see whether it is within the range of 10-13%.

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