Frozen noodles and making method thereof

Abstract

The invention provides frozen noodles. The frozen noodles are prepared from the following components in parts by weight: 25 parts of high-gluten flour, 2 to 2.5 parts of egg liquid, 0.4 to 0.45 part of salt, 3 to 4 parts of cassava starch, 0.03 to 0.1 part of an anti-freezing agent, 0.01 to 0.05 part of a thickening agent, 0.01 to 0.04 part of an antioxidant and 9 to 10 parts of water. The invention also provides a preparation method of the frozen noodles. The frozen noodles provided by the invention are bright in appearance, flexible, chewy and smooth in mouth feel and good in soaking resistance after being subjected to quick freezing, frozen storage and cooking.

Description

Technical Field

[0001] The invention relates to noodles, in particular to frozen noodles and a preparation method thereof. Background Art

[0002] Noodles are one of the most popular staple foods for Chinese people, and frozen noodles are one of them. Frozen noodles use freezing technology to reduce the growth activity of microorganisms and the rate of chemical reactions in the noodles. The quality of the noodles can be well maintained without adding preservatives, and the original quality and nutrition of fresh noodles can also be well preserved. However, during the storage and transportation of frozen noodles, temperature fluctuations will cause the growth and recrystallization of ice crystals, causing mechanical damage to the gluten network structure and other noodle tissues, reducing the quality of the noodles, and leading to problems such as rough noodle surface and poor cooking quality. Summary of the invention

[0003] The technical problem to be solved by the present invention is to provide a frozen noodle, which has a bright appearance, a soft, tough, smooth taste and good foaming resistance after quick freezing, frozen storage and steaming.

[0004] In order to solve the above technical problems, the technical solution of the present invention is:

[0005] A frozen noodle is made from the following components in parts by weight: 25 parts of high-refined flour, 2-2.5 parts of egg liquid, 0.4-0.45 parts of salt, 3-4 parts of tapioca starch, 0.03-0.1 parts of antifreeze agent, 0.01-0.05 parts of thickener, 0.01-0.04 parts of antioxidant and 9-10 parts of water.

[0006] Furthermore, the salt of the present invention is sodium chloride.

[0007] Furthermore, the antifreeze agent of the present invention is mono- and di-glycerol fatty acid esters.

[0008] Furthermore, the thickener of the present invention is propylene glycol alginate.

[0009] Furthermore, the antioxidant described in the present invention is sodium D-isoascorbate.

[0010] Another technical problem to be solved by the present invention is to provide a method for making the above-mentioned frozen noodles.

[0011] To solve the above technical problems, the technical solution is:

[0012] A method for making frozen noodles comprises the following steps:

[0013] S1. Weigh each component according to weight, put high-refined flour, tapioca starch, antifreeze agent, thickener, antioxidant into a vacuum dough mixer, stir at high speed for 1-2 minutes, then add the other components into the vacuum dough mixer, stir at high speed for 2-3 minutes, then evacuate, and continue stirring at high speed for 6-7 minutes to obtain dough;

[0014] S2. The dough obtained in step S1 is put into a noodle press, and is roughly pressed 4 times, and then finely pressed 4 times, and cornstarch is evenly sprinkled on the dough to obtain a dough skin, and then the dough skin is cut into noodles, packed in a sealed box, and then quickly frozen, and finally frozen and stored to obtain frozen noodles.

[0015] Furthermore, in step S1 of the present invention, the vacuum degree of the vacuum dough mixer is 0.06 MPa, the frequency of high-speed stirring is 42 Hz, and the temperature of the dough is 22-30°C.

[0016] Furthermore, in step S2 of the present invention, the distance between the two rollers of the noodle pressing machine during the rough pressing process is 16-10 mm, and decreases gradually; the distance between the two rollers of the noodle pressing machine during the fine pressing process is 10-2 mm, and decreases gradually.

[0017] Furthermore, in step S2 of the present invention, the weight of the raw flour is 8% of the weight of the flour, the size of the frozen noodles is 1.75 mm×2.0 mm×(27-33) cm, and the weight of the frozen noodles is 2-3 g.

[0018] Furthermore, in step S2 of the present invention, the quick freezing temperature is -32°C for 1-2 hours; and the frozen storage temperature is -18°C.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] 1) The antifreeze agent used in the present invention - mono- and di-glycerol fatty acid esters can be combined with protein and starch in the dough to enhance the freeze-thaw stability of the dough, thereby improving the quality of the frozen noodles.

[0021] 2) The thickener used in the present invention, propylene glycol alginate, not only has the hydration, texture improvement, thickening and other properties of traditional colloids, but also has unique acid resistance, stability, emulsification and other functions, which can shorten the optimal steaming time of noodles, reduce the dry matter loss rate of noodles, and improve the hardness, chewiness, elasticity and recovery of noodles, thereby further improving the quality of frozen noodles.

[0022] 3) The antioxidant sodium D-isoascorbate used in the present invention can promote the combination of protein molecules, form a macromolecular network structure, enhance the gluten strength of the dough, and further improve the elasticity and toughness of the frozen noodles.

[0023] 4) The invention has a precise formula and standardized product preparation. The prepared frozen noodles have a bright appearance after quick freezing, frozen storage and steaming, and have a soft, smooth and chewy taste and good foaming resistance. DETAILED DESCRIPTION

[0024] The present invention will be described in detail below in conjunction with specific embodiments. The illustrative embodiments of the present invention and their descriptions are used to explain the present invention but are not intended to limit the present invention.

[0025] Example 1

[0026] The frozen noodles are made from the following components in parts by weight: 25 parts of high-refined flour, 2 parts of egg liquid, 0.4 parts of sodium chloride, 3 parts of tapioca starch, 0.06 parts of mono- and di-glycerol fatty acid esters, 0.03 parts of propylene glycol alginate, 0.01 parts of sodium D-isoascorbate, and 9 parts of water.

[0027] The method for making frozen noodles described in Example 1 comprises the following steps:

[0028] S1. Weigh each component according to weight, put high-refined flour, tapioca starch, mono- and di-glycerol fatty acid esters, propylene glycol alginate, and sodium D-isoascorbate into a vacuum dough mixer, stir at high speed for 1 minute, then add the other components into the vacuum dough mixer, stir at high speed for 2 minutes, evacuate to a vacuum degree of 0.06 MPa, and continue to stir at high speed for 6 minutes to obtain dough; the frequency of high-speed stirring is 42 Hz, and the temperature of the dough is 25 ° C;

[0029] S2. The dough obtained in step S1 is placed in a noodle press, and is roughly pressed 4 times, and then finely pressed 4 times, and raw flour is evenly sprinkled on the dough to obtain a dough skin, wherein the weight of the raw flour is 8% of the weight of the flour, and then the dough skin is cut into noodles, packed and sealed, and then quick-frozen at -32°C for 1 hour, and finally frozen and stored at -18°C to obtain frozen noodles with a size of 1.75mm×2.0mm×30cm and a weight of 2.5g; during the rough pressing process, the spacing between the two rollers of the noodle press is 16-10mm, and decreases gradually; during the fine pressing process, the spacing between the two rollers of the noodle press is 10-2mm, and decreases gradually.

[0030] Example 2

[0031] The frozen noodles are made from the following components in parts by weight: 25 parts of high-refined flour, 2.5 parts of egg liquid, 0.45 parts of sodium chloride, 4 parts of tapioca starch, 0.05 parts of mono- and di-glycerol fatty acid esters, 0.03 parts of propylene glycol alginate, 0.02 parts of sodium D-isoascorbate, and 10 parts of water.

[0032] The method for making frozen noodles described in Example 2 comprises the following steps:

[0033] S1. Weigh each component according to weight, put high-refined flour, tapioca starch, mono- and di-glycerol fatty acid esters, propylene glycol alginate, and sodium D-isoascorbate into a vacuum dough mixer, stir at high speed for 2 minutes, then add the other components into the vacuum dough mixer, stir at high speed for 3 minutes, evacuate to a vacuum degree of 0.06 MPa, and continue to stir at high speed for 7 minutes to obtain dough; the frequency of high-speed stirring is 42 Hz, and the temperature of the dough is 28°C;

[0034] S2. The dough obtained in step S1 is placed in a noodle press, and is roughly pressed 4 times, and then finely pressed 4 times, and raw flour is evenly sprinkled on the dough to obtain a dough skin, wherein the weight of the raw flour is 8% of the weight of the flour, and then the dough skin is cut into noodles, packed and sealed, and then quick-frozen at -32°C for 1.5 hours, and finally frozen and stored at -18°C to obtain frozen noodles with a size of 1.75mm×2.0mm×33cm and a weight of 3g; during the rough pressing process, the spacing between the two rollers of the noodle press is 16-10mm, and decreases gradually; during the fine pressing process, the spacing between the two rollers of the noodle press is 10-2mm, and decreases gradually.

[0035] Example 3

[0036] The frozen noodles are made from the following components in parts by weight: 25 parts of high-refined flour, 2.3 parts of egg liquid, 0.42 parts of sodium chloride, 3.5 parts of tapioca starch, 0.04 parts of mono- and di-glycerol fatty acid esters, 0.02 parts of propylene glycol alginate, 0.02 parts of sodium D-isoascorbate, and 9.5 parts of water.

[0037] The method for making frozen noodles described in Example 3 comprises the following steps:

[0038] S1. Weigh each component according to weight, put high-refined flour, tapioca starch, mono- and di-glycerol fatty acid esters, propylene glycol alginate, and sodium D-isoascorbate into a vacuum dough mixer, stir at high speed for 1.5 minutes, then add the other components into the vacuum dough mixer, stir at high speed for 2.5 minutes, evacuate to a vacuum degree of 0.06 MPa, and continue stirring at high speed for 6.5 minutes to obtain dough; the frequency of high-speed stirring is 42 Hz, and the temperature of the dough is 26 ° C;

[0039] S2. The dough obtained in step S1 is placed in a noodle press, and is roughly pressed 4 times, and then finely pressed 4 times, and raw flour is evenly sprinkled on the dough to obtain a dough skin, wherein the weight of the raw flour is 8% of the weight of the flour, and then the dough skin is cut into noodles, packed and sealed, and then quick-frozen at -32°C for 2 hours, and finally frozen and stored at -18°C to obtain frozen noodles with a size of 1.75mm×2.0mm×27cm and a weight of 2g; during the rough pressing process, the spacing between the two rollers of the noodle press is 16-10mm, and decreases gradually; during the fine pressing process, the spacing between the two rollers of the noodle press is 10-2mm, and decreases gradually.

[0040] Example 4

[0041] The frozen noodles are made from the following components in parts by weight: 25 parts of high-refined flour, 2.5 parts of egg liquid, 0.4 parts of sodium chloride, 4 parts of tapioca starch, 0.03 parts of mono- and di-glycerol fatty acid esters, 0.01 parts of propylene glycol alginate, 0.02 parts of sodium D-isoascorbate, and 9.5 parts of water.

[0042] The method for making frozen noodles described in Example 4 comprises the following steps:

[0043] S1. Weigh each component according to weight, put high-refined flour, tapioca starch, mono- and di-glycerol fatty acid esters, propylene glycol alginate, and sodium D-isoascorbate into a vacuum dough mixer, stir at high speed for 1 minute, then add the other components into the vacuum dough mixer, stir at high speed for 3 minutes, evacuate to a vacuum degree of 0.06 MPa, and continue stirring at high speed for 7 minutes to obtain dough; the frequency of high-speed stirring is 42 Hz, and the temperature of the dough is 28 ° C;

[0044] S2. The dough obtained in step S1 is placed in a noodle press, and is roughly pressed 4 times, and then finely pressed 4 times, and raw flour is evenly sprinkled on the dough to obtain a dough skin, wherein the weight of the raw flour is 8% of the weight of the flour, and then the dough skin is cut into noodles, packed and sealed, and then quick-frozen at -32°C for 1 hour, and finally frozen and stored at -18°C to obtain frozen noodles with a size of 1.75mm×2.0mm×30cm and a weight of 2.5g; during the rough pressing process, the spacing between the two rollers of the noodle press is 16-10mm, and decreases gradually; during the fine pressing process, the spacing between the two rollers of the noodle press is 10-2mm, and decreases gradually.

[0045] Example 5

[0046] The frozen noodles are made from the following components in parts by weight: 25 parts of high-refined flour, 2.5 parts of egg liquid, 0.4 parts of sodium chloride, 4 parts of tapioca starch, 0.1 parts of mono- and di-glycerol fatty acid esters, 0.05 parts of propylene glycol alginate, 0.04 parts of sodium D-isoascorbate, and 9.5 parts of water.

[0047] The method for making frozen noodles described in Example 5 comprises the following steps:

[0048] S1. Weigh each component according to weight, put high-refined flour, tapioca starch, mono- and di-glycerol fatty acid esters, propylene glycol alginate, and sodium D-isoascorbate into a vacuum dough mixer, stir at high speed for 1 minute, then add the other components into the vacuum dough mixer, stir at high speed for 3 minutes, evacuate to a vacuum degree of 0.06 MPa, and continue stirring at high speed for 7 minutes to obtain dough; the frequency of high-speed stirring is 42 Hz, and the temperature of the dough is 28 ° C;

[0049] S2. The dough obtained in step S1 is placed in a noodle press, and is roughly pressed 4 times, and then finely pressed 4 times, and raw flour is evenly sprinkled on the dough to obtain a dough skin, wherein the weight of the raw flour is 8% of the weight of the flour, and then the dough skin is cut into noodles, packed and sealed, and then quick-frozen at -32°C for 2 hours, and finally frozen and stored at -18°C to obtain frozen noodles with a size of 1.75mm×2.0mm×30cm and a weight of 2.5g; during the rough pressing process, the spacing between the two rollers of the noodle press is 16-10mm, and decreases gradually; during the fine pressing process, the spacing between the two rollers of the noodle press is 10-2mm, and decreases gradually.

[0050] Comparative Example

[0051] The frozen noodles are made from the following components in parts by weight: 25 parts of high-refined flour, 2 parts of egg liquid, 0.4 parts of sodium chloride, 3 parts of tapioca starch and 9 parts of water.

[0052] The method for making the frozen noodles of the comparative example comprises the following steps:

[0053] S1. Weigh each component according to weight, put high-refined flour and cassava starch into a vacuum dough mixer, stir at high speed for 1 minute, then add other components into the vacuum dough mixer, stir at high speed for 2 minutes, evacuate to a vacuum degree of 0.06MPa, and continue to stir at high speed for 6 minutes to obtain dough; the frequency of high-speed stirring is 42Hz, and the temperature of the dough is 25°C;

[0054] S2. The dough obtained in step S1 is placed in a noodle press, and is roughly pressed 4 times, and then finely pressed 4 times, and raw flour is evenly sprinkled on the dough to obtain a dough skin, wherein the weight of the raw flour is 8% of the weight of the flour, and then the dough skin is cut into noodles, packed and sealed, and then quick-frozen at -32°C for 1 hour, and finally frozen and stored at -18°C to obtain frozen noodles with a size of 1.75mm×2.0mm×30cm and a weight of 2.5g; during the rough pressing process, the spacing between the two rollers of the noodle press is 16-10mm, and decreases gradually; during the fine pressing process, the spacing between the two rollers of the noodle press is 10-2mm, and decreases gradually.

[0055] The difference from Example 1 is that the components of the comparative example lack mono- and di-glycerol fatty acid esters, propylene glycol alginate, and sodium D-isoascorbate.

[0056] Experimental example:

[0057] Take 15 frozen noodles prepared in Example 1 and Comparative Example and weigh them; pour 1000 mL of water into a pot, heat and boil the frozen noodles in boiling water for 3 minutes, take them out, rinse them with cold water, and then boil them for another minute. After taking them out, perform sensory evaluation on the noodles. The sensory evaluation results of the two frozen noodles are shown in Table 1:

[0058] Table 1

[0059]

[0060] Note: Each value is the average of 3 repeated experiments (n=3); different letters in the table indicate significant differences (P<0.05).

[0061] As can be seen from Table 1, the sensory evaluations of the frozen noodles prepared in Example 1 are better than those of the comparative example, indicating that the mono- and di-glycerol fatty acid esters, propylene glycol alginate, and sodium D-isoascorbate used in the present invention can effectively improve the elasticity, toughness, and foam resistance of the frozen noodles.

[0062] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A frozen noodle, characterized in that: The invention is prepared from the following components in parts by weight: 25 parts of high-refined flour, 2-2.5 parts of egg liquid, 0.4-0.45 parts of salt, 3-4 parts of tapioca starch, 0.03-0.1 parts of antifreeze agent, 0.01-0.05 parts of thickener, 0.01-0.04 parts of antioxidant and 9-10 parts of water.

2. The frozen noodles according to claim 1, characterized in that: The salt is sodium chloride.

3. The frozen noodles according to claim 1, characterized in that: The antifreeze agent is mono- and di-glycerol fatty acid ester.

4. The frozen noodles according to claim 1, characterized in that: The thickener is propylene glycol alginate.

5. The frozen noodles according to claim 1, characterized in that: The antioxidant is sodium D-isoascorbate.

6. A method for making frozen noodles according to any one of claims 1 to 5, characterized in that: The following steps are involved: S1. Weigh each component according to weight, put high-refined flour, tapioca starch, antifreeze agent, thickener, antioxidant into a vacuum dough mixer, stir at high speed for 1-2 minutes, then add the other components into the vacuum dough mixer, stir at high speed for 2-3 minutes, then evacuate, and continue stirring at high speed for 6-7 minutes to obtain dough; S2. The dough obtained in step S1 is put into a noodle press, and is roughly pressed 4 times, and then finely pressed 4 times, and cornstarch is evenly sprinkled on the dough to obtain a dough skin, and then the dough skin is cut into noodles, packed in a sealed box, and then quickly frozen, and finally frozen and stored to obtain frozen noodles.

7. The method for making frozen noodles according to claim 6, characterized in that: In step S1, the vacuum degree of the vacuum dough mixer is 0.06 MPa, the frequency of high-speed stirring is 42 Hz, and the temperature of the dough is 22-30°C.

8. The method for making frozen noodles according to claim 6, characterized in that: In the step S2, the distance between the two rollers of the noodle pressing machine during the rough pressing process is 16-10 mm, and decreases gradually; the distance between the two rollers of the noodle pressing machine during the fine pressing process is 10-2 mm, and decreases gradually.

9. The method for making frozen noodles according to claim 6, characterized in that: In step S2, the weight of the raw flour is 8% of the weight of the flour, the size of the frozen noodles is 1.75 mm×2.0 mm×(27-33) cm, and the weight of the frozen noodles is 2-3 g.

10. The method for making frozen noodles according to claim 6, characterized in that: In step S2, the quick freezing temperature is -32°C for 1-2 hours; the frozen storage temperature is -18°C.

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