Quick-rehydration noodles and preparation method thereof

Abstract

The invention belongs to the field of food processing, and provides quick-rehydration noodles and a preparation method thereof.The quick-rehydration noodles are prepared from, by mass, 100 parts of flour, 3-10 parts of vital gluten, 3-10 parts of porous starch-gelatin compound and 3-10 parts of dextrin; the porous starch-gelatin compound is obtained by fully dissolving and uniformly mixing porous starch and gelatin in water according to a mass ratio of 1: (0.5-2), and the solid content of the porous starch-gelatin compound is 25-40%. The rapid rehydration surface strip has a porous structure, is high in heat conductivity coefficient, can reduce rehydration time, realizes rapid rehydration, and improves water absorption.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to fast-rehydrating noodles and a preparation method thereof. Background Art

[0002] Noodles are deeply loved by consumers around the world due to their convenience, long shelf life, and affordable prices. They occupy an important position in the food consumed by Chinese residents. With the accelerated pace of life, people's demand for convenient staple noodle products is becoming more and more intense. At present, convenient staple noodle products mainly include instant fresh wet noodles and instant noodles. Instant fresh wet noodles are a kind of high-water content cooked noodles that have appeared in recent years. Noodles are stored for a long time after being steamed and sterilized, and can be quickly eaten by reheating with hot water or microwaves. Due to their high water content and rich nutrition, they are easily contaminated by microorganisms during production and transportation, which greatly increases their production costs and affects their market share. Therefore, the convenient staple noodle products on the market are mainly instant noodles.

[0003] Instant noodle products are divided into two types according to the processing technology: fried and non-fried. At present, most instant noodle products on the market are fried. The noodles are steamed, fried to dehydrate, cooled, and then individually packaged. Although fried noodle products have a better taste and rehydration, they contain more palm oil. Excessive consumption may increase consumers' risk of cardiovascular disease. The production process of non-fried noodle products is similar to that of fried noodle products. The difference is that they are continuously dried with hot air after steaming, so their fat content is very low.

[0004] However, non-fried noodle products have poor rehydration properties. At present, the research on improving the rehydration properties of non-fried noodle products mainly focuses on adding food additives and improving physical processing technology. Food additives mainly include modified starch, gluten enhancers, food thickeners, emulsifiers and enzyme preparations. These food additives improve the rehydration properties of noodles by changing the properties of dough. In addition, the rehydration properties of noodles can also be improved by optimizing the drying process. Although these methods can improve the rehydration properties of non-fried noodle products, their rehydration effects still cannot meet the needs of consumers. Summary of the invention

[0005] In order to solve the problems existing in the background technology, the present invention provides a fast rehydration noodle and a preparation method thereof. The fast rehydration noodle has good rehydration performance and can be quickly rehydrated in a short time. The technical solution of the present invention to solve the above technical problems is as follows: In a first aspect, the present invention provides a fast rehydrating noodle, which is made of the following raw materials in parts by weight, wherein: 100 parts of flour, 3 to 10 parts of gluten, 3 to 10 parts of porous starch-gelatin complex, and 3 to 10 parts of dextrin; The porous starch-gelatin composite is obtained by fully dissolving and mixing porous starch and gelatin in a mass ratio of 1:0.5-2 in water, wherein the mass ratio of the porous starch to the gelatin is 1:0.5-2, and the solid content of the porous starch-gelatin composite is 25-40%.

[0006] According to the above scheme, the raw materials also include an appropriate amount of water, and the noodles are prepared by calendering, non-frying, cooking, and drying processes. In some embodiments, the amount of water used is 27-35% of the total mass of other raw materials.

[0007] According to the above scheme, the raw materials also include 0.5 to 1.5 parts of salt.

[0008] Porous starch is a starch with a porous structure on the surface, which has a high surface porosity and water absorption rate. Gelatin is a protein produced by partial hydrolysis of collagen, which has good thickening, foaming and water retention properties. Porous starch and gelatin are dissolved in water and fully mixed. Porous starch and gelatin form a porous starch-gelatin complex with a more stable mechanical structure through hydrogen bonds, covalent bonds, etc. On the one hand, the amino and carboxyl groups in the gelatin molecules can form hydrogen bonds with water molecules, making the water molecules and starch more tightly combined during the dough formation process, and forming more pores after drying and dehydration. On the other hand, in the process of non-frying cooking such as steam cooking and boiling cooking, the stable mechanical structure can inhibit the formation of starch double helix structure, avoid the formation of a compact and dense structure, and finally make the formed noodles have a higher porosity, providing an important spatial basis for noodle rehydration.

[0009] On the basis of the space with a loose porous structure provided by the porous starch-gelatin composite, the addition of dextrin can further increase the thermal conductivity of the noodles. When the noodles are rehydrated, hot water can be more easily transferred to the inside of the noodles, and the pores of the noodles can be filled with water faster, which reduces the rehydration time of the noodles and increases the water absorption rate of the noodles. At the same time, due to the high solubility of dextrin, the dextrin with higher solubility during the ripening process will also dissolve after the water molecules enter the inside of the noodles, further increasing the pores of the noodles and forming a honeycomb structure. This honeycomb structure provides more channels for water to penetrate into the interior of the noodles, further improving the rehydration rate and water absorption rate of the noodles.

[0010] In some preferred embodiments, the amount of water added is 29-33% of the total mass of other raw materials.

[0011] According to the above scheme, the flour is medium-gluten flour or high-gluten flour.

[0012] According to the above scheme, the porous starch is obtained by processing one or more of cassava starch, sweet potato starch, potato starch and corn starch.

[0013] According to the above scheme, the porous starch is obtained by treating starch with a hydrogen peroxide solution, and its surface porosity is 15-35%, the water absorption rate is 85-150%, and the oil absorption rate is 65-130%.

[0014] The porous starch is prepared by hydrogen peroxide oxidation. By forming a porous structure on the starch surface, the surface porosity can be greatly increased, thereby increasing its water absorption rate. At the same time, in the process of preparing porous starch, hydrogen peroxide can also oxidize some glucose units in the starch to form carboxyl groups, providing a material basis for the composite of porous starch and gelatin.

[0015] According to the above scheme, the moisture content of the fast rehydrating noodles is less than 8%, the interface porosity is 20-35%, the pore diameter is 150-250 μm, the rehydration time is 1.5-3.2 min, and the thermal conductivity is 0.38-0.51 W / m•K.

[0016] In a second aspect, the present invention provides a method for preparing the above-mentioned fast rehydrating noodles, comprising the following steps: S1. Preparation of porous starch - gelatin complex: dissolving gelatin in water, adding porous starch and stirring to mix the two thoroughly to obtain the porous starch - gelatin complex; S2. Weigh each raw material component by weight, and obtain the quick rehydration noodles through dough kneading, rolling, non-frying maturation, and drying.

[0017] In step S1, the gelatin and porous starch are stirred to make the two fully contact each other. Specifically, the stirring is performed until foam is generated and the foam no longer increases. At this time, the two are fully mixed.

[0018] According to the above scheme, the preparation method of the porous starch in step S1 is: adding starch to a 2-5wt% hydrogen peroxide aqueous solution with a pH of 8-9 to prepare a starch suspension with a mass concentration of 10-15%, standing at room temperature for 3-5 hours, discarding the supernatant and washing with water until neutral, and drying to obtain the porous starch.

[0019] In some embodiments, sodium hydroxide is used to adjust the pH of the aqueous hydrogen peroxide solution.

[0020] According to the above scheme, the non-frying cooking method in step S2 is cooking or steam cooking, the cooking time is 2-3 minutes, the steam cooking temperature is 105-120°C, the time is 5-10 minutes, and the drying method is hot air drying.

[0021] The beneficial effects of the present invention are: The tight and dense internal structure of noodles is the main factor hindering the rehydration of noodles. The present invention prepares porous starch-gelatin composites with porous starch and gelatin and prepares noodles with a porous structure in combination with dextrin, which can greatly reduce the rehydration time of noodles and improve product quality. By adding porous starch-gelatin composites to noodles, noodles with a porous structure are formed during the forming, ripening and drying processes. This porous structure provides an important spatial basis for the rehydration of noodles, improves the water absorption rate of noodles, and greatly reduces the rehydration time of noodles, improves the rehydration of noodles after dehydration, and at the same time, by adding dextrin, the thermal conductivity of noodles is increased, the mass transfer and heat transfer of hot water are increased, and the rapid rehydration of noodles is further achieved. DETAILED DESCRIPTION

[0022] The principles and features of the present invention are described below in conjunction with specific embodiments. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0023] For non-fried noodles, the compact and dense internal structure is one of the main factors that hinder the rehydration of noodles. The inventors added porous starch-gelatin complexes into the noodles to form a porous structure in the noodles, providing a spatial basis for the rehydration of the noodles. At the same time, the thermal conductivity of the noodles was increased by adding dextrin. The two work synergistically to increase the water absorption rate of the noodles while reducing the rehydration time of the noodles, thereby achieving rapid rehydration of the noodles and improving product quality.

[0024] The invention provides a fast rehydrating noodle, which is made of the following raw materials in parts by weight, wherein: 100 parts of flour, 3 to 10 parts of gluten, 3 to 10 parts of porous starch-gelatin complex, and 3 to 10 parts of dextrin; The porous starch-gelatin composite is obtained by fully dissolving and mixing porous starch and gelatin in a mass ratio of 1:0.5-2 in water, and the solid content of the porous starch-gelatin composite is 25-40%.

[0025] In some specific embodiments, the raw materials also include an appropriate amount of water, and the noodles are prepared using traditional calendering, non-frying cooking, and drying processes, with the amount of water being 27-35% of the total mass of other raw materials.

[0026] In some specific embodiments, the raw materials also include 0.5 to 1.5 parts of salt.

[0027] Preferably, the amount of water added is 29-33% of the total mass of other raw materials.

[0028] In some specific embodiments, the flour is medium-gluten flour or high-gluten flour.

[0029] In some specific embodiments, the porous starch is obtained by processing one or more of cassava starch, sweet potato starch, potato starch, and corn starch.

[0030] In some specific embodiments, the porous starch is obtained by treating starch with a hydrogen peroxide solution, and has a surface porosity of 15-35%, a water absorption rate of 85-150%, and an oil absorption rate of 65-130%.

[0031] In some specific embodiments, the moisture content of the fast rehydrating noodles is less than 8%, the interfacial porosity is 20-35%, the pore diameter is 150-250 μm, the rehydration time is 1.5-3.2 min, and the thermal conductivity is 0.38-0.51 W / m•K.

[0032] The present invention also provides a method for preparing the above-mentioned fast rehydration noodles, comprising the following steps: S1. Preparation of porous starch - gelatin complex: dissolving gelatin in water, adding porous starch and stirring to mix the two thoroughly to obtain the porous starch - gelatin complex; S2. Weigh each raw material component by weight, and obtain the quick rehydration noodles through dough kneading, rolling, non-frying maturation, and drying.

[0033] In step S1, the gelatin and porous starch are stirred to make the two fully contact each other. Specifically, the stirring is performed until foam is generated and the foam no longer increases. At this time, the two are fully mixed.

[0034] In some specific embodiments, the preparation method of the porous starch in step S1 is: adding starch to a 2-5 wt% hydrogen peroxide aqueous solution with a pH of 8-9 to prepare a starch suspension with a mass concentration of 10-15%, standing at room temperature for 3-5 hours, discarding the supernatant and washing with water until neutral, and drying to obtain the porous starch.

[0035] In some embodiments, sodium hydroxide is used to adjust the pH of the aqueous hydrogen peroxide solution.

[0036] In some specific embodiments, the non-frying cooking method in step S2 is steaming or boiling, the cooking time is 2-3 minutes, the steaming temperature is 105-120° C., the time is 5-10 minutes, and the drying method is hot air drying.

[0037] The following are specific embodiments.

[0038] Example 1 A fast rehydrating noodle, the preparation method of which is as follows: 100 parts of high-gluten flour, 5 parts of gluten, 1 part of salt, 5 parts of porous starch-gelatin complex, 5 parts of dextrin, and 33 parts of water are mixed, and the noodles are prepared into noodles by a traditional calendering process, the noodles are steamed at a temperature of 105° C., matured for 6 minutes, and the matured noodles are dried by a hot air drying process to control the moisture content of the noodles to be less than 8%.

[0039] Preparation of porous starch-gelatin complex: Add cassava starch to a 3% hydrogen peroxide solution with a pH value of 8-9 to prepare a 10% starch suspension, let it stand at room temperature for 3 hours, discard the supernatant and wash with clean water until it is neutral, and dry to obtain porous starch with a surface porosity of 17%, a water absorption rate of 88%, and an oil absorption rate of 75%. After gelatin is dissolved in deionized water, porous starch is added and quickly stirred to produce a large amount of foam to obtain a porous starch-gelatin complex, wherein the mass ratio of porous starch to gelatin is 1:0.5, and the solid content is 35%.

[0040] Example 2 A fast rehydrating noodle, the preparation method of which is as follows: 100 parts of high-gluten flour, 3 parts of gluten, 1 part of salt, 4 parts of porous starch-gelatin complex, 3 parts of dextrin, and 32 parts of water are mixed, and the noodles are prepared into noodles by a traditional calendering process, the noodles are steamed at a temperature of 105° C., matured for 8 minutes, and the matured noodles are dried by a hot air drying process to control the moisture content of the noodles to be less than 8%.

[0041] Preparation of porous starch-gelatin complex: Add cassava starch to a 2% hydrogen peroxide solution with a pH value of 8-9 to prepare a 10% starch suspension, let it stand at room temperature for 3 hours, discard the supernatant and wash with clean water until it is neutral, and dry to obtain porous starch with a surface porosity of 16%, a water absorption rate of 95%, and an oil absorption rate of 79%; after gelatin is dissolved in deionized water, add porous starch and stir rapidly to produce a large amount of foam to obtain a porous starch-gelatin complex, wherein the mass ratio of porous starch to gelatin is 1:1, and the solid content is 35%.

[0042] Example 3 A fast rehydration noodle, the preparation method of which is as follows: 100 parts of high-gluten flour, 7 parts of gluten, 1 part of salt, 9 parts of porous starch-gelatin complex, 10 parts of dextrin, and 37 parts of water are mixed, and the noodles are prepared into noodles by a traditional calendering process, the noodles are steamed at a temperature of 105° C. for 10 minutes, and the cooked noodles are dried by a hot air drying process to control the moisture content of the noodles to be less than 8%.

[0043] Preparation of porous starch-gelatin complex: Add cassava starch to a 5% hydrogen peroxide solution with a pH value of 8-9 to prepare a 10% starch suspension, let it stand at room temperature for 5 hours, discard the supernatant and wash with clean water until it is neutral, and dry to obtain porous starch with a surface porosity of 34%, a water absorption rate of 135%, and an oil absorption rate of 127%; after gelatin is dissolved in deionized water, add porous starch and stir rapidly to produce a large amount of foam to obtain a porous starch-gelatin complex, wherein the mass ratio of porous starch to gelatin is 1:1, and the solid content is 35%.

[0044] Example 4 A fast rehydrating noodle, the preparation method of which is as follows: 100 parts of high-gluten flour, 6 parts of gluten, 1 part of salt, 6 parts of porous starch-gelatin complex, 5 parts of dextrin, and 34 parts of water are mixed, and the noodles are prepared into noodles by a traditional calendering process, the noodles are steamed at a temperature of 105° C., matured for 9 minutes, and the matured noodles are dried by a hot air drying process to control the moisture content of the noodles to be less than 8%.

[0045] Preparation of porous starch-gelatin complex: Add cassava starch to a 4% hydrogen peroxide solution with a pH value of 8-9 to prepare a 10% starch suspension, let it stand at room temperature for 3.5 hours, discard the supernatant and wash with clean water until it is neutral, and dry to obtain porous starch with a surface porosity of 25%, a water absorption rate of 75%, and an oil absorption rate of 108%. After gelatin is dissolved in deionized water, add porous starch and stir quickly to produce a large amount of foam for use. The mass ratio of porous starch to gelatin is 1:2, and the solid content is 35%.

[0046] Comparative Example 1 This comparative example provides a common non-fried noodle, in which porous starch-gelatin complex and dextrin are not added, and a steaming and cooking process is adopted in the process, and the steaming condition is boiling in boiling water for 2 minutes, and the other conditions are the same as those in Example 3.

[0047] Comparative Example 2 This comparative example provides a common non-fried noodle, in which porous starch-gelatin complex and dextrin are not added, and the other ingredients are the same as those in Example 3.

[0048] Comparative Example 3 In this comparative example, fried noodles are prepared. The porous starch-gelatin complex and dextrin are not added to the formula. The process adopts steaming and cooking (cooking in boiling water for 2 minutes) and frying and drying (frying conditions are 140°C, 5 minutes). Other processes are the same as Example 3.

[0049] Comparative Example 4 In this comparative example, fried noodles are prepared. The porous starch-gelatin complex and dextrin are not added to the formula. The fried noodles are dried by frying (the frying conditions are 140° C. for 5 minutes). Other details are the same as those in Example 3.

[0050] Comparative Example 5 This comparative example provides a non-fried noodle without adding porous starch-gelatin composite, and the other parts are the same as those in Example 3.

[0051] Comparative Example 6 This comparative example provides a non-fried noodle without adding dextrin, and the other parts are the same as those in Example 3.

[0052] The thermal conductivity, cross-sectional porosity, average pore diameter, rehydration time and water absorption rate of the noodles in the embodiments and comparative examples were measured. The rehydration time and water absorption rate were measured according to a conventional method. A certain mass of noodles were put into a covered heat preservation container, and boiling water about 10 times the mass of the noodles was added. The container was immediately covered and the time was measured with a stopwatch. When the softened noodles were clamped with a glass sheet and observed, the state was observed. When there was no hard core and the taste was not undercooked, the time taken was recorded, which was the rehydration time of the noodles. The ratio of the mass of water absorbed by the noodles at the rehydration time to the mass of the noodles was called the water absorption rate. The results are shown in Table 1.

[0053] Table 1 Thermal conductivity, cross-sectional porosity, average pore diameter, rehydration time and water absorption rate of noodles

[0054] In Examples 1 to 3 of the present application, porous starch-gelatin complex and dextrin are added simultaneously, and the water absorption rate of the noodles reaches about 150%, and the rehydration time is 1.7 to 3.1 minutes. Compared with the ordinary non-fried noodles in Comparative Examples 1 and 2 with the same non-fried process, the water absorption rate is significantly improved, the taste is improved, and the rehydration time is significantly shortened. It is also better than the fried noodles in Comparative Examples 3 and 4 (compared with Comparative Examples 1 and 2, the cooking process is a fried process). The rehydration time of Comparative Examples 3 and 4 is 5.0 minutes and 5.2 minutes respectively, and the rehydration time of the present invention is 1.7 to 3.1 minutes.

[0055] The above data fully demonstrate that the rehydrated noodles of the present invention have good rehydration performance, can be quickly rehydrated in a short time, have high water absorption rate and good taste.

[0056] Compared with Comparative Examples 5 and 6 in which dextrin and porous starch-gelatin complex were added separately, the rehydration time of Example 3 was shortened by 58.14% and 57.5%, mainly because the porous structure formed by the porous starch-gelatin complex during the noodle preparation process provided an important spatial basis for the rehydration of the noodles, thereby reducing the rehydration time of the noodles. Dextrin further increased the mass transfer and heat transfer of hot water. The present invention achieves rapid rehydration of the noodles through the synergistic combination of the porous starch-gelatin complex and dextrin.

[0057] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A fast rehydrating noodle, characterized in that: The invention is prepared from the following raw materials in parts by weight, wherein: based on 100 parts of flour, 3 to 10 parts of gluten, 3 to 10 parts of porous starch-gelatin complex, and 3 to 10 parts of dextrin; The porous starch-gelatin composite is obtained by fully dissolving and mixing porous starch and gelatin in a mass ratio of 1:0.5-2 in water, and the solid content of the porous starch-gelatin composite is 25-40%.

2. The fast rehydrating noodles according to claim 1, characterized in that: The raw materials also include an appropriate amount of water, and the noodles are prepared by calendering, non-frying ripening and drying processes.

3. The fast rehydrating noodles according to claim 2, characterized in that: The raw materials also include 0.5 to 1.5 parts of salt.

4. The fast rehydrating noodles according to claim 1, characterized in that: The flour is medium-gluten flour or high-gluten flour.

5. The fast rehydrating noodles according to claim 1, characterized in that: The porous starch is obtained by processing one or more of cassava starch, sweet potato starch, potato starch and corn starch.

6. The fast rehydrating noodles according to claim 5, characterized in that: The porous starch is obtained by treating starch with a hydrogen peroxide solution, and has a surface porosity of 15-35%, a water absorption rate of 85-150%, and an oil absorption rate of 65-130%.

7. The fast rehydrating noodles according to any one of claims 1 to 6, characterized in that: The moisture content of the fast rehydrating noodles is less than 8%, the interface porosity is 20-35%, the pore diameter is 150-250 μm, the rehydration time is 1.5-3.2 min, and the thermal conductivity is 0.38-0.51 W / m•K.

8. The method for preparing the fast rehydrating noodles according to any one of claims 1 to 7, characterized in that: The steps include: S1. Preparation of porous starch - gelatin complex: dissolving gelatin in water, adding porous starch and stirring until foam is generated to obtain the porous starch - gelatin complex; S2. Weigh each raw material component by weight, and obtain the quick rehydration noodles through dough kneading, rolling, non-frying maturation, and drying.

9. The method for preparing fast rehydrating noodles according to claim 8, characterized in that: The preparation method of the porous starch in step S1 is: adding starch to a 2-5wt% hydrogen peroxide aqueous solution with a pH of 8-9 to prepare a starch suspension with a mass concentration of 10-15%, standing at room temperature for 3-5 hours, discarding the supernatant and washing with water until neutral, and drying to obtain the porous starch.

10. The method for preparing fast rehydrating noodles according to claim 8, characterized in that: In step S2, the non-frying cooking method is steam cooking or steam cooking, the cooking time is 2-3 minutes, the steam cooking temperature is 105-120° C., the time is 5-10 minutes, and the drying method is hot air drying.

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