Method for preparing frozen noodles by treating wheat flour with superheated steam

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a method for preparing frozen noodles by treating wheat flour with superheated steam, which comprises the following steps: treating wheat flour with superheated steam, crushing, sieving, and mixing with untreated wheat flour to obtain compound wheat flour; adding water and seasonings into the compound wheat flour to prepare dough, and fermenting to prepare raw noodles; and freezing and preserving the raw noodles. The wheat flour is modified by adopting a green and additive-free superheated steam continuous treatment method with a simple process flow, and the prepared noodles are good in texture quality and taste quality, stable in texture, taste, moisture retention capability and cooking loss performance in multiple freezing and thawing cycles, still good in appearance quality and texture quality after multiple freezing and thawing cycles, and good in taste. The quality of frozen noodle products in the storage and transportation processes can be maintained, and the circulation adaptability is improved.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a method for preparing frozen noodles using superheated steam to treat wheat flour. Background Technology

[0002] Noodles, a typical wheat-based staple food, are widely loved by consumers in Asia due to their ease of preparation, delicious flavor, and diverse processing methods. However, fresh, wet noodles, with their high water content, are highly susceptible to microbial spoilage, severely impacting their shelf life and distribution performance. With the continuous development of cold chain logistics technology and changes in consumption patterns, freezing has gradually become an effective means of extending the shelf life of noodles, with frozen noodles showing significant market potential due to their ability to better preserve freshness.

[0003] However, due to the high water content of noodles, a large number of ice crystals easily form during freezing. With prolonged freezing time and temperature fluctuations, the large ice crystals formed by recrystallization can mechanically damage gluten and starch granules, triggering moisture migration. This ultimately leads to a loose structure in frozen noodles, increased cooking losses, and deterioration in texture and taste. Therefore, improving the moisture retention capacity and freeze resistance of wheat flour has become a key technical issue in ensuring the quality stability of frozen raw noodles.

[0004] Currently, some technical solutions for improving the quality of frozen noodles have been researched and published. For example, Chinese patent publication numbers CN115886196A and CN119817753A both involve methods for improving the quality of frozen noodles. However, these technologies mostly rely on the exogenous addition of resistant starch, antifreeze agents, or antioxidants, and the use of such additives in staple food products is often difficult for consumers to accept. Continuous processing eliminates periodic downtime, significantly improving the utilization rate of equipment and time, and ensuring stable product quality. This is of great significance for production efficiency, cost control, product quality, and safety in industrial production. Therefore, how to prepare frozen noodles with good antifreeze properties and quality stability using green continuous processing methods without relying on additives remains a technical challenge to be solved. Summary of the Invention

[0005] [Technical Issues] Noodles have a high water content, which makes them prone to loosening during freezing and preservation, increased loss during cooking, and deterioration in texture and taste, resulting in insufficient frozen quality stability. An additive-free, continuous processing method is needed to improve the quality of frozen noodles and enhance their quality stability during freeze-thaw cycles.

[0006] [Technical Solution] To overcome the shortcomings of existing technologies, this invention produces frozen noodles that retain a bright appearance, low cooking loss, and excellent edible quality and chewy, smooth texture even after freezing and storage and multiple freeze-thaw cycles. By treating wheat flour with superheated steam and blending it with untreated wheat flour in a certain proportion, frozen noodles with excellent appearance, good cooking performance, and stable edible quality can be obtained, making them suitable for industrial-scale production.

[0007] Superheated steam technology involves reheating conventional steam to transform it from "wet saturated steam" to "dry saturated steam," and further to "superheated steam." This invention utilizes superheated steam under normal pressure and a non-sealed environment to perform continuous, uniform, and efficient thermal modification treatment on wheat flour. By combining it with untreated wheat flour, it not only overcomes the processing quality deterioration caused by gluten denaturation resulting from superheated steam treatment alone, but also improves the hardness characteristics of noodles.

[0008] Frozen noodles prepared using this method have good appearance quality and maintain stable cooking and eating quality even after multiple freeze-thaw cycles. The compound powder used to prepare frozen noodles exhibits high water absorption, good moisture retention capacity, and solvent retention capacity, demonstrating significant processing advantages.

[0009] The first objective of this invention is to provide a method for preparing frozen noodles with high freeze-thaw stability, comprising the following steps: (1) Treat wheat flour with superheated steam; (2) Grind and sieve the wheat flour obtained in step (1); (3) Mix the wheat flour obtained in step (2) with untreated wheat flour to obtain compound wheat flour; (4) Add water and seasonings to the compound wheat flour, make dough, let it rise, and then make raw noodles; (5) Freeze the raw noodles.

[0010] Furthermore, in step (1), the temperature of the superheated steam is 120℃~180℃; the flow rate of the superheated steam is 2~4kg / h·kg; and the treatment time of the superheated steam is 1 min~4 min.

[0011] Further, wait until the wheat flour obtained in step (1) is cooled to 15~40℃ before proceeding to step (2).

[0012] Furthermore, in step (2), the sieve mesh size is 40~100 mesh.

[0013] Further, in step (3), the wheat flour obtained in step (2) is mixed with untreated wheat flour at a dry basis mass ratio of 2:8 to 4:6.

[0014] Further, in step (3), the dry basis mass ratio of the wheat flour obtained in step (2) to the untreated wheat flour is preferably 25:75 to 35:65.

[0015] Furthermore, in step (4), the seasoning is selected from one or more of salt, low-sodium salt, monosodium glutamate, pepper powder, ginger powder, and sugar.

[0016] Furthermore, in step (4), the amount of water added is 25-40% of the mass of the compound powder; the amount of seasoning added is 1.5-4% of the mass of the compound powder.

[0017] Furthermore, in step (4), the amount of water added is preferably 32-37% of the mass of the compound powder.

[0018] Furthermore, in step (4), the seasoning is salt, and the amount added is 1.8~2.2% of the mass of the compound powder.

[0019] Further, in step (4), the dough is prepared by dissolving the seasoning in water, adding it to the compound powder, kneading the dough until it forms dough flakes, and then agglomerating the dough flakes to form a dough.

[0020] Furthermore, in step (4), the proofing temperature is 20~30℃; the proofing time is 20~40 min; and proofing is carried out in a closed environment.

[0021] Furthermore, in step (4), the width of the raw noodles is 1~4 mm.

[0022] Further, in step (4), the method for preparing raw noodles is to roll the fermented dough 10 to 20 times with a roller gap of 1 to 2 mm and cut it into raw noodles.

[0023] Furthermore, in step (5), the freezing temperature is -25~-18℃.

[0024] A second objective of this invention is to provide frozen noodles with high freeze-thaw stability produced by the above method.

[0025] A third objective of this invention is to provide the application of the above-mentioned high freeze-thaw stability frozen noodles in the food industry.

[0026] Beneficial effects: Compared with the prior art, the present invention has the following beneficial effects: 1. The compound wheat flour prepared by this invention contains wheat flour treated with superheated steam, which has a higher water absorption capacity during the kneading process and exhibits better dough strength under the same water addition conditions, effectively improving the controllability and stability of the dough making process.

[0027] 2. This compound wheat flour exhibited superior lactic acid solution retention capacity and protein performance index under different freeze-thaw cycles, while also possessing strong moisture retention capacity before and after gelatinization, thus enhancing its quality stability during the freeze-thaw process.

[0028] 3. This invention uses compound wheat flour containing superheated steam-treated wheat flour to prepare noodles. Without reducing the stretching distance of the noodles, the synergistic effect of superheated steam-treated wheat flour and untreated wheat flour enhances the hardness and stretching force of the noodles, improves the eating texture, makes the noodles chewy and smooth, and improves the overall eating quality of the product.

[0029] 4. The noodles prepared by the present invention using compound wheat flour still have good appearance and texture quality after multiple freeze-thaw cycles. Compared with conventional noodles that have undergone multiple freeze-thaw cycles, they have higher brightness, lower browning, better visual effect, less loss during cooking, and more stable texture and taste. This is beneficial for maintaining the quality of the product during storage and transportation, and improves its adaptability to circulation.

[0030] 5. This invention uses a green, additive-free, continuous superheated steam treatment method to modify wheat flour. It only requires physical processing and does not rely on exogenous food additives. It can significantly improve the taste and frozen storage stability of frozen noodles, meet the development trend of clean label products, and has a simple process flow with good prospects for industrial promotion and application. Attached Figure Description

[0031] Figure 1 The solution retention capacity of each compound powder under different freeze-thaw cycles.

[0032] Figure 2 The appearance quality of each compound powder under different freeze-thaw cycles.

[0033] Figure 3 The cooking quality of frozen noodles under different freeze-thaw cycles was determined.

[0034] Figure 4 The textural quality of each frozen noodle under different freeze-thaw cycles. Detailed Implementation

[0035] Test methods 1. Determination of moisture content: Refer to the direct drying method in the national standard GB 5009.3-2016 "Determination of Moisture in Food". Weigh approximately 5.00±0.01 g of flour and place it in a crucible that has been dried to constant weight at 105℃. After drying to constant weight at 105℃, remove the flour, place it in a desiccator to cool, weigh it, and calculate the moisture content.

[0036] 2. Methods for determining the mixing properties of compound powders Using a mixing experimental apparatus (programmed as Chopin+), under the set conditions of 1.10±0.05 Nm and consistent moisture content, the water absorption rate, C1 torque, and other mixing characteristic parameters of each compound powder were measured.

[0037] 3. Determination of the solvent retention capacity of compound powders: The tests were conducted in accordance with the national standard GB / T 35866-2018 "Grain and Oil Inspection: Determination of Solvent Retention Capacity of Wheat Flour". The solvent retention capacity of each compound flour to lactic acid solution and aqueous solution was measured under different freeze-thaw cycles, and the gluten performance index was calculated using the following formula: Gluten performance index = lactic acid solution retention capacity / (sodium carbonate solution retention capacity + sucrose solution retention capacity).

[0038] 4. Freeze-thaw cycle treatment method The prepared frozen noodles were frozen at -20°C for 22 hours, then removed and thawed at 30°C for 2 hours, which was considered one freeze-thaw cycle. Each example and comparative example underwent 0, 3, 6, and 9 freeze-thaw cycles, respectively.

[0039] 5. Methods for determining appearance quality To ensure measurement accuracy, the appearance quality was inspected using uncut slices. A colorimeter was used to measure the L, a, and b values ​​of each sample after different freeze-thaw cycles to characterize their color difference changes.

[0040] 6. Methods for determining cooking quality The cooking quality of frozen noodles was evaluated by measuring the water absorption rate and cooking loss rate under different freeze-thaw treatments. The water absorption rate was defined as the weight of water absorbed per gram of noodles after cooking; the cooking loss rate was defined as the mass of solids dissolved in the cooking water per gram of noodles during cooking.

[0041] 7. Methods for determining texture quality The textural properties (such as hardness) and tensile properties (tensile force, stretchable distance) of frozen noodles under different freeze-thaw treatments were tested using a texture analyzer.

[0042] Texture test (hardness): Using a P36R probe, three steamed noodles were placed parallel to each other on the sample stage. The TPA program was used, and the test parameters included: speed of 1.0 mm / s before, during and after the test, compression ratio of 70%, minimum trigger force of 5.0 g, and interval between two compressions of 2 s.

[0043] Tensile test: Using an A / SPR probe, take a steamed noodle, wrap one end around the friction wheel three times and tie a knot, and wrap the other end around it three times to fix it. The speed before the test is set to 2.0 mm / s, the speed during and after the test is set to 10.0 mm / s, the initial distance between the friction wheels is 35 mm, the maximum tensile distance is set to 100 mm, and the minimum trigger force is 5.0 g.

[0044] Example 1 A method for preparing frozen noodles with high freeze-thaw stability, comprising the following steps: The dry basis mass ratio of superheated steam-treated wheat flour to untreated wheat flour is 3:7, and the superheated steam treatment temperature is 120℃. (1) Take untreated wheat flour, treat it with superheated steam at 120℃ for 1 min, the flow rate of superheated steam is 3 kg / h·kg, and cool it to room temperature.

[0045] (2) Grind the wheat flour obtained in step (1) into powder for 15 seconds using a milling machine, pass it through a 60-mesh sieve, and collect the portion that passes through the sieve. Determine its moisture content.

[0046] (3) Mix 304.7 g of wheat flour obtained in step (2) with 700 g of untreated wheat flour to obtain compound wheat flour.

[0047] (4) Add 365.3 g of aqueous solution (containing 20 g of edible salt) to the compound wheat flour and mix it in a mixing bowl. Then, transfer it to a dough mixer and mix until dough flakes are formed. Gather the dough flakes into a dough, wrap it in plastic wrap, and let it rise at room temperature for 30 minutes. Place the risen dough in a noodle machine and roll it 8 times with a 2 mm roller gap, then roll it 6 times with a 1 mm roller gap. Finally, cut the dough with a noodle cutter to a width of 3 mm to obtain raw noodles.

[0048] (5) Freeze the prepared raw noodles at -20℃.

[0049] Example 2 A method for preparing frozen noodles with high freeze-thaw stability, comprising the following steps: The dry basis mass ratio of superheated steam-treated wheat flour to untreated wheat flour is 3:7, and the superheated steam treatment temperature is 150℃. (1) Take untreated wheat flour, treat it with superheated steam at 150℃ for 1 min, the flow rate of superheated steam is 3 kg / h·kg, and cool it to room temperature.

[0050] (2) Grind the wheat flour obtained in step (1) into powder for 15 seconds using a milling machine, pass it through a 60-mesh sieve, and collect the portion that passes through the sieve. Determine its moisture content.

[0051] (3) Mix 299.9 g of wheat flour obtained in step (2) with 700 g of untreated wheat flour to obtain compound wheat flour.

[0052] (4) Add 370.1 g of aqueous solution (containing 20 g of edible salt) to the compound wheat flour and mix it in a mixing bowl. Then, transfer it to a dough mixer and mix until dough flakes are formed. Gather the dough flakes into a dough, wrap it in plastic wrap, and let it rise at room temperature for 30 minutes. Place the risen dough in a noodle machine and roll it 8 times with a 2 mm roller gap, then roll it 6 times with a 1 mm roller gap. Finally, cut the dough with a noodle cutter to a width of 3 mm to obtain raw noodles.

[0053] (5) Freeze the prepared raw noodles at -20℃.

[0054] Example 3 A method for preparing frozen noodles with high freeze-thaw stability, comprising the following steps: The dry basis mass ratio of superheated steam-treated wheat flour to untreated wheat flour is 3:7, and the superheated steam treatment temperature is 180℃. (1) Take untreated wheat flour, treat it with superheated steam at 180℃ for 1 min, the flow rate of superheated steam is 3 kg / h·kg, and cool it to room temperature.

[0055] (2) Grind the wheat flour obtained in step (1) into powder for 15 seconds using a milling machine, pass it through a 60-mesh sieve, and collect the portion that passes through the sieve. Determine its moisture content.

[0056] (3) Mix 296.9 g of wheat flour obtained in step (2) with 700 g of untreated wheat flour to obtain compound wheat flour.

[0057] (4) Add 373.1 g of aqueous solution (containing 20 g of edible salt) to the compound wheat flour and mix it in a mixing bowl. Then, transfer it to a dough mixer and mix until dough flakes are formed. Gather the dough flakes into a dough, wrap it in plastic wrap, and let it rise at room temperature for 30 minutes. Place the risen dough in a noodle machine and roll it 8 times with a 2 mm roller gap, then roll it 6 times with a 1 mm roller gap. Finally, cut the dough with a noodle cutter to a width of 3 mm to obtain raw noodles.

[0058] (5) Freeze the prepared raw noodles at -20℃.

[0059] Comparative Example 1 A method for preparing frozen raw noodles from wheat flour without added superheated steam treatment, including the following steps: (1) Based on the difference in moisture content between untreated wheat flour and the example, 370.0 g of aqueous solution (containing 20 g of edible salt) was added to 1000 g of untreated wheat flour and initially mixed in a mixing bowl. Then, it was transferred to a dough mixer and mixed until dough flakes were formed. The dough flakes were gathered into a dough, wrapped in plastic wrap, and allowed to rise at room temperature for 30 min. The risen dough was placed in a noodle machine and rolled 8 times with a 2 mm roller gap, then rolled 6 times with a 1 mm roller gap. Finally, it was cut with a noodle cutter to a noodle width of 3 mm to obtain raw noodles.

[0060] (2) Place the prepared raw noodles in a -20℃ environment for freezing and storage.

[0061] Comparative Example 2 The method for preparing frozen noodles uses hot air treatment instead of superheated steam treatment, and includes the following steps: (1) Take untreated wheat flour, treat it with hot air at 150℃ for 30 min, and cool it to room temperature.

[0062] (2) Grind the wheat flour obtained in step (1) into powder for 15 seconds using a milling machine, pass it through a 60-mesh sieve, and collect the portion that passes through the sieve. Determine its moisture content.

[0063] (3) Based on the difference in moisture content between the wheat flour obtained in step (2) and the example, 266.7 g of the wheat flour obtained in step (2) was mixed with 700 g of untreated wheat flour to obtain compound wheat flour.

[0064] (4) Add 403.3 g of aqueous solution (containing 20 g of edible salt) to the compound wheat flour and mix it in a mixing bowl. Then, transfer it to a dough mixer and mix until dough flakes are formed. Gather the dough flakes into a dough ball, wrap it in plastic wrap, and let it rise at room temperature for 30 minutes. Place the risen dough in a noodle machine and roll it 8 times with a 2 mm roller gap, then roll it 6 times with a 1 mm roller gap. Finally, cut the dough with a noodle cutter to a width of 3 mm to obtain raw noodles.

[0065] (5) Freeze the prepared raw noodles at -20℃.

[0066] Comparative Example 3 The method for preparing frozen noodles uses conventional steam treatment instead of superheated steam treatment, and includes the following steps: (1) Take untreated wheat flour, treat it with atmospheric pressure water steam at 100℃ for 30 min, and cool it to room temperature.

[0067] (2) Grind the wheat flour obtained in step (1) into powder for 15 seconds using a milling machine, pass it through a 60-mesh sieve, and collect the portion that passes through the sieve. Determine its moisture content.

[0068] (3) Based on the difference in moisture content between the wheat flour obtained in step (2) and the example, 308.4 g of the wheat flour obtained in step (2) was mixed with 700 g of untreated wheat flour to obtain compound wheat flour.

[0069] (4) Add 361.6 g of aqueous solution (containing 20 g of edible salt) to the compound wheat flour and mix it in a mixing bowl. Then, transfer it to a dough mixer and mix until dough flakes are formed. Gather the dough flakes into a dough, wrap it in plastic wrap, and let it rise at room temperature for 30 minutes. Place the risen dough in a noodle machine and roll it 8 times with a 2 mm roller gap, then roll it 6 times with a 1 mm roller gap. Finally, cut the dough with a noodle cutter to a width of 3 mm to obtain raw noodles.

[0070] (5) Freeze the prepared raw noodles at -20℃.

[0071] Comparative Example 4 The method for preparing frozen noodles from wheat flour treated with superheated steam differs from that in Example 1 only in that the dough is prepared by treating the wheat flour with superheated steam instead of compounding wheat flour.

[0072] Due to severe denaturation of gluten proteins caused by heat treatment, the dough in Comparative Example 4 was difficult to shape, making noodle preparation challenging. The resulting noodles exhibited poor quality during cooking, with a significant increase in turbidity of the water used after cooking (indicating increased cooking losses). The texture quality after cooking was also significantly inferior to other comparative examples and embodiments. Compared to Comparative Example 1, the hardness of the noodles in Comparative Example 4 decreased from 29.15±0.90 N to 22.91±2.11 N. Regarding tensile properties, the noodles prepared using only superheated steam treatment of wheat flour were prone to breakage, with the tensile force decreasing from 21.52±0.63×10⁻⁶. -2 N decreased to 10.12 ± 1.98 × 10 -2 N, and the stretchable distance cannot be measured.

[0073] Frozen noodles made solely from steam-treated wheat flour without blending produce poor-quality noodles that are difficult for consumers to accept. Blending untreated flour with steam-treated wheat flour reduces the proportion of damaged gluten protein while retaining the improved qualities of steam-treated wheat flour, such as increased water absorption. The optimal dry-basis weight ratio of steam-treated to untreated wheat flour for the best frozen noodle quality and freeze-thaw stability is 3:7.

[0074] Table 1 lists the treatment conditions and moisture content of the superheated steam used in Examples 1-3 and Comparative Examples 1-3 of this invention. It also shows that the final moisture content of the fresh noodles prepared according to the methods of each example and comparative example is basically consistent, indicating that the dry-based flour-to-moisture ratio of the noodles in each group is the same. Table 2 presents the mixing characteristics of the compound wheat flour in Examples 1-3 and Comparative Examples 1-3 on a mixing apparatus, including results under two conditions: a fixed torque of 1.10 ± 0.05 Nm (Chopin+ program, different dough moisture contents) and a fixed, consistent dough moisture content. The experiment shows that when the torque is fixed at 1.10 ± 0.05 Nm, the water absorption rate and dough moisture content of Examples 1-3 are higher than those of Comparative Example 1; while when the dough moisture content is fixed, the C1 torque of Examples 1-3 is higher than that of Comparative Example 1. Therefore, under the same mixing torque, the compound flour used in Examples 1-3 can absorb more moisture; and under the same dough moisture conditions, the dough obtained in Examples 1-3 exhibits higher dough strength. Examples 1-3 showed a higher potential for freeze-thaw resistance compared to Comparative Example 1.

[0075] Figure 1 This presents the results of the solution retention capacity of the compound powder in Examples 1-3 and Examples 1-3 under different freeze-thaw cycles. The evaluation was mainly based on the lactic acid solution retention capacity, the aqueous solution retention capacity before and after gelatinization, and the gluten performance index. The results show that Comparative Examples 1 and 2 had slightly higher lactic acid solution retention capacity and gluten performance index than Examples 1-3 at 0 freeze-thaw cycles, but their retention capacity and gluten performance index gradually decreased with increasing freeze-thaw cycles. In contrast, Examples 1-3 exhibited higher stability during the freeze-thaw process, with their lactic acid solution retention capacity and gluten performance index consistently superior to Comparative Examples 1 and 2. The lactic acid solution retention capacity and gluten performance index of Comparative Example 3 remained lower than those of Examples 1-3 throughout the entire freeze-thaw cycle. Furthermore, Examples 1-3 showed less change in aqueous solution retention capacity before and after gelatinization than Comparative Examples 1-3, demonstrating stronger freeze-thaw stability.

[0076] Figure 2 Table 3 shows the changes in the appearance quality of frozen noodles in Examples 1-3 and Comparative Examples 1-3 under different freeze-thaw cycles, mainly evaluated by L*, a*, and b* values. The results show that the overall appearance quality of Examples 1-3 under various freeze-thaw cycle conditions is better than that of Comparative Examples 1 and 2, especially in terms of L* value, indicating higher brightness and lower browning.

[0077] Table 1

[0078] Table 2

[0079] Table 3

[0080] Figure 3 The cooking quality of Examples 1-3 and Comparative Examples 1-3 was compared using two indicators: cooking loss rate and cooking water absorption rate. Overall, with increasing freeze-thaw cycles, the cooking loss rate of each group of samples showed an upward trend, while the cooking water absorption rate showed a downward trend. However, Examples 1-3 exhibited higher cooking quality stability throughout the freeze-thaw process, with smaller fluctuations in both the loss rate and water absorption rate. It should be noted that under 0 freeze-thaw cycles, the cooking loss rate of Examples 1-3 was slightly higher than that of Comparative Example 1, but after 6 freeze-thaw cycles, the difference between the two was no longer significant.

[0081] Figure 4 The textural quality of Examples 1-3 and Comparative Examples 1-3 of this invention is demonstrated by measuring the hardness, tensile force, and stretchable distance of the samples. The results show that superheated steam treatment of wheat flour and untreated wheat flour synergistically improved the hardness of the noodles. Examples 1-3 exhibited higher hardness than Comparative Examples 1-4 at 0 freeze-thaw cycles, demonstrating better hardness characteristics and less hardness variation during freeze-thaw cycles, indicating better textural stability. Superheated steam treatment of wheat flour and untreated wheat flour synergistically improved the tensile force of the noodles. Examples 1-3 exhibited higher tensile force than Comparative Examples 1 and 4 at 0 freeze-thaw cycles. Simultaneously, Examples 1-3 showed significantly less fluctuation in tensile force and stretchable distance compared to Comparative Examples 1-3. Particularly after 9 freeze-thaw cycles, the stretchable distance of the noodles from the Examples 1-3 was significantly better than that of the Comparative Examples, demonstrating superior structural integrity and processing adaptability.

[0082] By adjusting the superheated steam temperature and processing time, and adjusting the ratio of superheated steam treated wheat flour to untreated wheat flour, a series of frozen noodles with a width of 1 mm were produced. The processing conditions and some textural qualities of the noodles are shown in Table 4.

[0083] Table 4

[0084] Table 4 shows that the hardness of frozen noodles made from a blend of superheated steam-treated wheat flour and untreated wheat flour is superior to that of noodles made from pure wheat flour or pure superheated steam-treated wheat flour. The superheated steam-treated and untreated wheat flour synergistically improve the hardness of the noodles. When the blend ratio of superheated steam-treated to untreated wheat flour is 25:75, the tensile strength of the frozen noodles is superior to that of noodles made from pure wheat flour or pure superheated steam-treated wheat flour, and also superior to frozen noodles made from a blend ratio of 50:50. This indicates that at a blend ratio of 25:75, the superheated steam-treated and untreated wheat flour synergistically improve the tensile strength of the noodles, thereby improving both the freeze-thaw stability and textural quality of the frozen raw noodles, resulting in a chewy and smooth texture.

[0085] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A method for preparing frozen noodles with high freeze-thaw stability, characterized in that, Including the following steps: (1) Treat wheat flour with superheated steam; (2) Grind and sieve the wheat flour obtained in step (1); (3) Mix the wheat flour obtained in step (2) with untreated wheat flour to obtain compound wheat flour; (4) Add water and seasonings to the compound wheat flour, make dough, let it rise, and then make raw noodles; (5) Freeze the raw noodles.

2. The preparation method according to claim 1, characterized in that, In step (1), the temperature of the superheated steam is 120℃~180℃; the flow rate of the superheated steam is 2~4 kg / h·kg; and the treatment time of the superheated steam is 1 min~4 min.

3. The preparation method according to claim 1, characterized in that, In step (3), the wheat flour obtained in step (2) is mixed with untreated wheat flour at a dry basis mass ratio of 2:8 to 4:

6.

4. The preparation method according to claim 1, characterized in that, In step (4), the seasoning is selected from one or more of the following: salt, low-sodium salt, monosodium glutamate, pepper, ginger powder, and sugar.

5. The preparation method according to claim 1, characterized in that, In step (4), the amount of water added is 25-40% of the mass of the compound powder; the amount of seasoning added is 1.5-4% of the mass of the compound powder.

6. The preparation method according to claim 1, characterized in that, In step (4), the proofing temperature is 20~30℃; the proofing time is 20~40 min; and proofing is carried out in a closed environment.

7. The preparation method according to claim 1, characterized in that, In step (4), the width of the raw noodles is 1~4 mm.

8. The preparation method according to claim 1, characterized in that, In step (5), the freezing temperature is -25~-18℃.

9. Frozen noodles with high freeze-thaw stability prepared by any of the preparation methods described in claims 1 to 8.

10. The application of the high freeze-thaw stability frozen noodles of claim 9 in the food industry.

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