Novel low-calorie canna edulis siraitia grosvenorii instant noodles and preparation method thereof

Abstract

The invention relates to the technical field of food processing, traditional instant noodles often contain high calorie and grease and are not beneficial to health after being eaten for a long time, some low-calorie instant noodle products exist in the market, but most of the products achieve low calorie by reducing the grease content or adding some low-calorie ingredients. However, the methods often influence the taste and quality of instant noodles and are difficult to accept by consumers, and in order to solve the technical problems, the invention discloses the novel low-calorie canna edulis and siraitia grosvenorii instant noodles which are prepared by selecting wheat flour, siraitia grosvenorii extract, a thickening agent and canna edulis powder as raw materials. The instant noodles prepared through processing have the advantages of being rich in nutrition, low in heat and the like. The specific processing and preparing steps include raw material preparing, dough kneading, curing, composite rolling, shredding and forming, cooking, quantitative cutting, hot air drying, air cooling and packaging.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a novel low-calorie lotus root and monk fruit instant noodle and a preparation method thereof. Background Art

[0002] As a fast food, instant noodles are popular among consumers for their convenience and diverse flavors. However, traditional instant noodles often contain high calories and fat, which is not good for health if consumed for a long time. As people's health awareness increases, their requirements for the nutritional and health attributes of food are also getting higher and higher. Therefore, the development of low-calorie, healthy and nutritious instant noodles has become a market demand.

[0003] At present, there are some low-calorie instant noodles on the market, but most of these products achieve low calories by reducing the oil content or adding some low-calorie ingredients. However, these methods often affect the taste and quality of instant noodles, making it difficult for consumers to accept. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the defects of the above-mentioned technology and provide a novel low-calorie lotus root and monk fruit instant noodle and a preparation method thereof.

[0005] In order to solve the above technical problems, the technical solution provided by the present invention is a preparation method of a novel low-calorie lotus root and monk fruit instant noodles, comprising the following steps:

[0006] Step 1) Raw material preparation

[0007] Wheat flour, monk fruit extract, thickener and lotus root powder are selected, wherein the wet gluten content of the wheat flour is 32%-34%;

[0008] Step 2) Knead the dough

[0009] The wheat flour, monk fruit extract, thickener and lotus root powder are mixed evenly according to a certain proportion, and water is added to the mixture while stirring rapidly to form a wet dough with processability;

[0010] Step 3) Ripening

[0011] Put the kneaded dough into the maturing pan for maturing;

[0012] Step 4) Composite calendering

[0013] The cooked dough is pressed into a dough sheet with a thickness of 0.5-1 mm by a compound calender;

[0014] Step 5) Cut into strips

[0015] The noodle strips are cut into thin strips with a width of 1-1.8 mm by a shredder, and then transferred to the forming mesh belt by a former to form wavy noodles;

[0016] Step 6) Steaming

[0017] The cut noodles are sent into a steaming machine to alpha-enhance the lotus root starch, denature the protein and enhance the noodle quality;

[0018] Step 7) Quantitative cutting

[0019] Cut the steamed noodles into 8-13cm lengths;

[0020] Step 8) Hot air drying:

[0021] The noodles cut into quantitative sections are subjected to hot air drying to quickly dehydrate and dry;

[0022] Step 9) Air cooling and packaging:

[0023] The dried noodles are air-cooled to lower the temperature and prevent sticking, and then packaged using an automatic packaging machine to obtain the finished product.

[0024] Furthermore, in step 1, the thickener is pectin or agar.

[0025] Furthermore, the lotus root powder in step 1 can be replaced with starch, and the starch is any one of corn starch, sweet potato starch, potato starch and rice starch.

[0026] Furthermore, the mass percentages of the raw materials in step 2 are 0.5-10% of monk fruit extract, 70-95% of wheat flour, 0.2-0.5% of thickener, and 1-10% of lotus root powder, wherein the monk fruit extract is obtained by grinding the monk fruit into powder and passing it through a 100-200 mesh sieve.

[0027] Furthermore, in step 3, the aging temperature is 20-25° C., and the aging time is 10-15 minutes.

[0028] Furthermore, in step 6, the cooking temperature is 95-110° C. and the cooking time is 1-2 minutes.

[0029] Furthermore, in step 8, the hot air drying temperature is controlled at 80-95° C. and the drying time is 2-3 minutes.

[0030] The second object of the present invention is to provide a novel low-calorie lotus root and monk fruit instant noodles, which are prepared according to the above-mentioned preparation method.

[0031] Compared with the prior art, the advantages of the present invention are as follows: the present invention uses wheat flour as a main raw material, adds monk fruit extract, a thickener, and lotus root powder, and prepares instant noodles through processing, wherein the monk fruit extract reduces the calories of the instant noodles and increases the nutritional value; the specific thickener and lotus root powder are used to improve the taste and texture of the noodles, making them more chewy and smooth; by optimizing the processing technology, especially the ripening, steaming and hot air drying steps, the quality and stability of the noodles are improved, and compared with the frying process of conventional instant noodles, the caloric value in the finished product is effectively reduced. DETAILED DESCRIPTION

[0032] The novel low-calorie lotus root and monk fruit instant noodles and the preparation method thereof are further described in detail below in conjunction with the embodiments.

[0033] Example 1

[0034] A novel low-calorie lotus root and monk fruit instant noodles, the preparation method of which comprises the following steps:

[0035] Step 1) Raw material preparation:

[0036] Select 1000g of wheat flour with a wet gluten content of 32%;

[0037] 50g monk fruit extract, used to increase the sweetness and nutritional value of the noodles;

[0038] The thickener is 3 g of pectin, which is used to improve the taste and texture of the noodles;

[0039] 20g of lotus root powder is used to adjust the gluten and taste of the noodles;

[0040] Step 2) Mix the dough:

[0041] Mix wheat flour, monk fruit extract, pectin and lotus root powder evenly;

[0042] Add 30% of the mass of flour to the mixture with water and stir rapidly for 15 minutes to form a wet dough with workability;

[0043] Step 3) Ripening:

[0044] Place the kneaded dough in a maturing pan and maturate at 22°C for 12 minutes;

[0045] Step 4) Composite calendering:

[0046] The cooked dough is pressed into a dough sheet with a thickness of 0.8 mm by a composite calender;

[0047] Step 5) Cut into strips:

[0048] The dough strips are cut into thin strips with a width of 1.5 mm by a shredder;

[0049] Then it is transferred to the forming mesh belt through the former to form wavy noodles;

[0050] Step 6) Steaming:

[0051] Put the cut noodles into a steamer and steam them at 100°C for 1.5 minutes;

[0052] Step 7) Quantitative cutting:

[0053] Cut the steamed noodles into 10cm lengths;

[0054] Step 8) Hot air drying:

[0055] The noodles cut into quantitative segments are subjected to hot air drying treatment, the drying temperature is controlled at 85°C, and the drying time is 2.5 minutes;

[0056] Step 9) Air cooling and packaging:

[0057] After drying, the noodles are air-cooled to reduce the temperature and prevent sticking;

[0058] Use automatic packaging machine to pack and get the finished product.

[0059] The present invention and its implementation methods are described above, and such description is not restrictive. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A method for preparing a novel low-calorie lotus root and monk fruit instant noodles, characterized in that: The following steps are involved: Step 1) Raw material preparation Wheat flour, monk fruit extract, thickener and lotus root powder are selected, wherein the wet gluten content of the wheat flour is 32%-34%; Step 2) Knead the dough The wheat flour, monk fruit extract, thickener and lotus root powder are mixed evenly according to a certain proportion, and water is added to the mixture while stirring rapidly to form a wet dough with processability; Step 3) Ripening Put the kneaded dough into the maturing pan for maturing; Step 4) Composite calendering The cooked dough is pressed into a dough sheet with a thickness of 0.5-1 mm by a compound calender; Step 5) Cut into strips The noodle strips are cut into thin strips with a width of 1-1.8 mm by a shredder, and then transferred to the forming mesh belt by a former to form wavy noodles; Step 6) Steaming The cut noodles are sent into a steaming machine to alpha-enhance the lotus root starch, denature the protein and enhance the noodle quality; Step 7) Quantitative cutting Cut the steamed noodles into 8-13cm lengths; Step 8) Hot air drying: The noodles cut into quantitative sections are subjected to hot air drying to quickly dehydrate and dry; Step 9) Air cooling and packaging: The dried noodles are air-cooled to lower the temperature and prevent sticking, and then packaged using an automatic packaging machine to obtain the finished product.

2. The preparation method according to claim 1, characterized in that: In the step 1, the thickener is selected from pectin or agar.

3. The preparation method according to claim 1, characterized in that: In step 1, the lotus root powder can be replaced by starch, and the starch is any one of corn starch, sweet potato starch, potato starch and rice starch.

4. The preparation method according to claim 1, characterized in that: The mass percentages of the raw materials in step 2 are 0.5-10% of monk fruit extract, 70-95% of wheat flour, 0.2-0.5% of thickener, and 1-10% of lotus root powder, wherein the monk fruit extract is obtained by grinding monk fruit into powder and passing through a 100-200 mesh sieve.

5. The preparation method according to claim 1, characterized in that: In step 3, the aging temperature is 20-25° C., and the aging time is 10-15 minutes.

6. The preparation method according to claim 1, characterized in that: In step 6, the cooking temperature is 95-110° C. and the cooking time is 1-2 minutes.

7. The preparation method according to claim 1, characterized in that: In step 8, the hot air drying temperature is controlled at 80-95° C. and the drying time is 2-3 minutes.

8. A novel low-calorie lotus root and monk fruit instant noodle, characterized by: Prepared according to the preparation method according to any one of claims 1 to 7.