Calendering type brewing wide noodles and anti-sticking preparation method thereof

Abstract

The invention provides calendering type brewing wide noodles and an anti-sticking preparation method thereof.The anti-sticking preparation method comprises the steps that 1, cereal flour, starch, a crosslinking promoting component, a gel medium and water are mixed according to the formula amount, then dough kneading treatment, dough standing treatment and calendering treatment are conducted in sequence, and dough strips are obtained; and (2) cooking and shredding the dough strips obtained in the step (1) to obtain noodles, then carrying out anti-sticking treatment by adopting an induced cross-linking agent, carrying out pre-drying treatment, and then sequentially carrying out cutting treatment and drying treatment to obtain the calendering type brewing wide noodles. The calendering type brewing wide noodles provided by the invention are not sticky when being brewed and rehydrated, and the noodles have no unpleasant smell and no fat oxidation risk when being placed at normal temperature; meanwhile, due to the existence of a gelation network, the taste of the noodle body is enhanced, and the noodles are chewy and chewy and have better elasticity. Compared with existing solutions in the market, the method is safer, the appearance is easier to accept, and the process is easy to implement.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a rolled instant wide noodle and its anti-sticking preparation method. Background Technology

[0002] In recent years, with economic development, more and more people have begun to pay attention to healthy eating, shifting from simply eating enough to eating well. This has brought new challenges to the instant noodle industry.

[0003] Non-fried instant noodles are a new type of noodle production method that has emerged in recent years. The main processes are: dough mixing, rolling, resting, steaming, shredding, pre-drying, cutting, box drying, and finally, finished product. These processes do not involve frying, resulting in noodles with a significantly lower fat content than fried noodles, and the noodles themselves do not contain trans fatty acids, meeting the health-conscious demands of modern consumers. However, during the rehydration process, the noodle strands tend to stick together, leading to uneven rehydration. This is especially pronounced in wider noodles (strands wider than 2mm), affecting the eating experience.

[0004] To address the issue of non-fried wide noodles sticking together, the current mainstream treatment method on the market is to install a spraying device after the noodle-making process (steaming) and before the slicing process, spraying a soybean lecithin solution onto the surface of the noodles. After pre-drying, the soybean lecithin forms a protective film, isolating the noodles from contact with each other. This protective film can prevent the noodles from sticking together during the rehydration process. Although this treatment method effectively solves the problem of non-fried wide noodles sticking together after rehydration, soybean lecithin is a complex lipid that is prone to oxidation and deterioration when in contact with air in the high temperatures of summer, seriously affecting the shelf life of the noodles. In addition, lecithin itself has an unpleasant odor, which is also one of the drawbacks of this solution. To solve this problem, the solutions proposed by relevant technical personnel include: (1) adding vitamin E to the lecithin to play an antioxidant role and prolong the oxidation time; (2) replacing soybean lecithin with soybean fiber powder. Although the dispersion effect is not as good as that of lecithin, it has a stronger antioxidant capacity. Although the above solutions can solve the problem of oxidation and deterioration, they all have obvious unpleasant odors and cannot meet the needs of consumers.

[0005] In summary, to address the sticking and unpleasant odor issues that exist during the preparation of rolled noodles, it is necessary to provide a novel preparation method to obtain instant wide noodles that meet consumer demand. Summary of the Invention

[0006] To address the shortcomings of existing technologies, the present invention aims to provide a calendered instant wide noodle and its anti-sticking preparation method. The raw materials for preparing the calendered instant wide noodle do not contain oils, thus avoiding unpleasant odors and the risk of oxidation during storage; furthermore, the preparation method is highly feasible and suitable for industrial production.

[0007] To achieve this objective, the present invention adopts the following technical solution: In a first aspect, the present invention provides a calendered instant wide noodle, wherein the raw materials for preparing the calendered instant wide noodle, by mass fraction, include: 50-70 wt% grain powder, 0-30 wt% starch, 0-10 wt% cross-linking component, 0.1-10 wt% gel medium and 20-40 wt% water.

[0008] For example, the content of the grain powder in the raw materials for preparing the calendered instant wide noodles is 50~70wt%, such as 50wt%, 54wt%, 58wt%, 62wt%, 66wt% or 70wt%, etc., but not limited to the listed values. Other unlisted values ​​within the range are also applicable. The starch content is 0~30wt%, for example, it can be 5wt%, 10wt%, 15wt%, 20wt%, 25wt% or 30wt%, etc., but is not limited to the listed values. Other unlisted values ​​within the range are also applicable. The content of the cross-linking promoting component is 0~10wt%, for example, it can be 2wt%, 4wt%, 6wt%, 8wt% or 10wt%, etc., but is not limited to the listed values. Other unlisted values ​​within the range are also applicable. The content of the gel medium is 0.1~10wt%, for example, it can be 0.1wt%, 1wt%, 2wt%, 4wt%, 6wt%, 8wt% or 10wt%, etc., but is not limited to the listed values. Other unlisted values ​​within the range are also applicable. The water content is 20-40 wt%, for example, it can be 20 wt%, 24 wt%, 28 wt%, 32 wt%, 36 wt%, or 40 wt%, etc., but is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0009] Preferably, the width of the calendered foaming surface is 2 to 30 mm, for example, it can be 2 mm, 5 mm, 10 mm, 15 mm, 20 mm, 25 mm or 30 mm, but is not limited to the listed values. Other unlisted values ​​within the range are also applicable; preferably 10 to 30 mm.

[0010] As a preferred embodiment of the present invention, the grain flour includes any one or a combination of at least two of wheat flour, black wheat flour, highland barley flour, buckwheat flour, or oat flour. Typical but non-limiting combinations include: a combination of wheat flour and black wheat flour, a combination of wheat flour, highland barley flour, and oat flour, a combination of wheat flour, buckwheat flour, and oat flour, or a combination of black wheat flour, highland barley flour, and buckwheat flour.

[0011] Preferably, the cross-linking promoting component includes gluten and / or pregelatinized starch.

[0012] Preferably, the gel medium includes any one of a first binary gel medium, a second binary gel medium, a third binary gel medium, or a fourth binary gel medium.

[0013] Preferably, the first binary gel medium comprises sodium alginate and xanthan gum; the mass ratio of sodium alginate to xanthan gum is 1:0.1~3, for example, it can be 1:0.5, 1:1, 1:1.5, 1:2, 1:2.5 or 1:3, etc., but is not limited to the listed values, and other unlisted values ​​within the range are also applicable.

[0014] Preferably, the second binary gel medium comprises carrageenan and xanthan gum; the mass ratio of carrageenan to xanthan gum is 1:0.1 to 3, for example, it can be 1:0.5, 1:1, 1:1.5, 1:2, 1:2.5 or 1:3, etc., but is not limited to the listed values, and other unlisted values ​​within the range are also applicable.

[0015] Preferably, the third binary gel medium comprises sodium alginate and konjac glucomannan; the mass ratio of sodium alginate to konjac glucomannan is 3:0.1 to 0.1:3, for example, it can be 3:0.5, 3:1, 3:2, 3:3, 2:3, 1:3 or 0.5:3, etc., but is not limited to the listed values, and other unlisted values ​​within the range are also applicable.

[0016] Preferably, the fourth binary gel medium comprises carrageenan and konjac glucomannan; the mass ratio of carrageenan to konjac glucomannan is 3:0.1 to 0.1:3, for example, it can be 3:0.5, 3:1, 3:2, 3:3, 2:3, 1:3 or 0.5:3, etc., but is not limited to the listed values, and other unlisted values ​​within the range are also applicable.

[0017] In this invention, the gel medium is a combination of thickening colloid (xanthan gum / konjac glucomannan) and gelling colloid (carrageenan / sodium alginate). The thickening colloid significantly improves the product's texture, while the gelling colloid is more focused on enhancing the anti-sticking effect. The synergistic effect of the two can achieve simultaneous optimization of the noodle's texture and anti-sticking effect.

[0018] In a second aspect, the present invention provides a method for preparing an anti-sticking material for calendered wide-faced tea as provided in the first aspect, the method comprising: (1) Mix grain powder, starch, cross-linking component, gel medium and water according to the formula, and then perform dough kneading, proofing and rolling treatment in sequence to obtain dough strips; (2) The dough strip obtained in step (1) is steamed and cut into strips to obtain noodles. Then, an inducing cross-linking agent is used for anti-sticking treatment. After pre-drying treatment, the noodles are cut and dried in sequence to obtain the calendered instant wide noodles.

[0019] It is worth noting that the calendering process described in step (1) of the present invention can expel air from the dough, causing the gluten proteins to crosslink. When the gluten proteins come into contact with water, they expand. Under the pressure of the calendering rollers, most of the expanded gluten proteins come into contact and crosslink, forming a gluten protein network, which provides a basis for subsequent anti-sticking treatment.

[0020] As a preferred technical solution of the present invention, the time for kneading the dough in step (1) is 10~25min, for example, it can be 10min, 13min, 16min, 19min, 22min or 25min, etc., but is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0021] Preferably, the time for the dough proofing process in step (1) is ≤60 min, for example, it can be 60 min, 50 min, 40 min, 30 min, 20 min or 10 min, etc., but is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0022] Preferably, the number of rolling passes in step (1) is 3 to 12, for example, 3, 5, 7, 9 or 12 passes, but not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0023] Preferably, the thickness of the dough strip in step (1) is 0.1~2mm, for example, it can be 0.1min, 0.4min, 0.8min, 1.2min, 1.6min or 2min, but is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0024] As a preferred technical solution of the present invention, the steaming and shredding process in step (2) includes steaming and shredding, and the steaming and shredding are not distinguished by order.

[0025] Preferably, the temperature of the cooking process is 70~100℃, for example, it can be 70℃, 75℃, 80℃, 85℃, 90℃, 95℃ or 100℃, but is not limited to the listed values. Other values ​​not listed within the range are also applicable.

[0026] Preferably, the cooking time is 1 to 10 minutes, for example, 1 minute, 2 minutes, 4 minutes, 6 minutes, 8 minutes or 10 minutes, but is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0027] As a preferred embodiment of the present invention, when the gel medium is a first binary gel medium, the inducing crosslinking agent includes any one or a combination of at least two of calcium lactate, calcium chloride, calcium hydroxide, or magnesium chloride. Typical but non-limiting combinations include: a combination of calcium lactate, calcium chloride, and calcium hydroxide; a combination of calcium chloride and magnesium chloride; or a combination of calcium lactate, calcium chloride, calcium hydroxide, and magnesium chloride.

[0028] Preferably, when the gel medium is a second binary gel medium, the inducing crosslinking agent includes any one or a combination of at least two of potassium hydroxide, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, or potassium oxide. Typical but non-limiting combinations include: a combination of potassium hydroxide, potassium dihydrogen phosphate, and dipotassium hydrogen phosphate; a combination of potassium oxide and potassium hydroxide; or a combination of potassium oxide, potassium hydroxide, dipotassium hydrogen phosphate, and potassium dihydrogen phosphate.

[0029] Preferably, when the gel medium is a third binary gel medium, the inducing crosslinking agent includes any one or a combination of at least two of calcium lactate, calcium chloride, calcium hydroxide, or magnesium chloride. Typical but non-limiting combinations include: a combination of calcium lactate and calcium chloride, a combination of calcium lactate and calcium hydroxide, a combination of calcium chloride and calcium hydroxide, a combination of calcium lactate, calcium chloride, and calcium hydroxide, a combination of calcium chloride and magnesium chloride, or a combination of calcium lactate, calcium chloride, calcium hydroxide, and magnesium chloride.

[0030] Preferably, when the gel medium is a fourth binary gel medium, the inducing crosslinking agent is a mixture of potassium salt and calcium hydroxide; the potassium salt includes any one or a combination of at least two of potassium hydroxide, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, or potassium oxide, and typical but non-limiting combinations include: a combination of potassium dihydrogen phosphate and dipotassium hydrogen phosphate, a combination of potassium oxide and potassium hydroxide, or a combination of potassium chloride, potassium hydroxide, potassium dihydrogen phosphate, and dipotassium hydrogen phosphate.

[0031] Preferably, the concentration of the inducing crosslinking agent is 0.1~10wt%, for example, it can be 0.1wt%, 0.5wt%, 1wt%, 2wt%, 4wt%, 6wt%, 8wt% or 10wt%, etc., but is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0032] As a preferred technical solution of the present invention, the anti-sticking treatment in step (2) includes spraying treatment or soaking treatment.

[0033] Preferably, the temperature of the crosslinking agent used in the anti-sticking treatment is 0~100℃, for example, it can be 0℃, 10℃, 20℃, 40℃, 60℃, 80℃ or 100℃, etc., but is not limited to the listed values, and other unlisted values ​​within the range are also applicable.

[0034] Preferably, the soaking time is 1 to 240 seconds, for example, it can be 1 second, 10 seconds, 30 seconds, 60 seconds, 90 seconds, 120 seconds, 150 seconds, 180 seconds, 210 seconds or 240 seconds, but is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0035] Preferably, the spray rate of the spray treatment is 0.01~1L / min, for example, it can be 0.01L / min, 0.1L / min, 0.2L / min, 0.4L / min, 0.6L / min, 0.8L / min or 1L / min, but is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0036] In this invention, the spraying device used for the spraying treatment has 1 to 8 rows of spray heads.

[0037] Preferably, the spacing between two adjacent rows of nozzles is 0.01~2m, for example, it can be 0.01m, 0.1m, 0.5m, 1m, 1.5m or 2m, but is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0038] As a preferred technical solution of the present invention, the temperature of the pre-drying treatment in step (2) is 20~70℃, for example, it can be 20℃, 30℃, 40℃, 50℃, 60℃ or 70℃, etc., but is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0039] Preferably, the pre-drying time in step (2) is 1 to 10 minutes, for example, it can be 1 minute, 2 minutes, 4 minutes, 6 minutes, 8 minutes or 10 minutes, but is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0040] Preferably, the drying temperature in step (2) is 80~110℃, for example, it can be 80℃, 85℃, 90℃, 95℃, 100℃, 105℃ or 110℃, etc., but is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0041] Preferably, the drying time in step (2) is 1 to 60 minutes, for example, it can be 1 minute, 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes or 60 minutes, but is not limited to the listed values. Other unlisted values ​​within the range are also applicable.

[0042] As a preferred embodiment of the present invention, the second aspect of the present invention provides a method for preparing an anti-sticking calendered wide-faced foam as described in the first aspect, comprising the following steps: (1) Mix grain powder, starch, cross-linking component, gel medium and water according to the formula, knead the dough for 10~25min, let it rest for 0~60min, and then roll it 3~12 times to obtain a dough strip with a thickness of 0.1~2mm; (2) The dough strip obtained in step (1) is steamed and cut into strips to obtain noodles. Then, an inducing cross-linking agent is used for anti-sticking treatment. After pre-drying treatment, the noodles are cut and dried in sequence to obtain the calendered instant wide noodles. The steaming and shredding process includes both steaming and shredding, and the order of steaming and shredding is not important; the steaming temperature is 70~100℃ and the time is 1~10min. When the gel medium is a first binary gel medium, the inducing crosslinking agent includes any one or a combination of at least two of calcium lactate, calcium chloride, calcium hydroxide, or magnesium chloride; when the gel medium is a second binary gel medium, the inducing crosslinking agent includes any one or a combination of at least two of potassium hydroxide, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, or potassium oxide; when the gel medium is a third binary gel medium, the inducing crosslinking agent includes any one or a combination of at least two of calcium lactate, calcium chloride, calcium hydroxide, or magnesium chloride; when the gel medium is a fourth binary gel medium, the inducing crosslinking agent is a mixture of potassium salt and calcium hydroxide; the potassium salt includes any one or a combination of at least two of potassium hydroxide, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, or potassium oxide. The concentration of the crosslinking inducing agent is 0.1~10 wt%; The anti-sticking treatment includes spraying or immersion; the temperature of the crosslinking induction agent used in the anti-sticking treatment is 0~100℃; the immersion time is 1~240s; the spraying rate of the spraying treatment is 0.01~1L / min; The pre-drying treatment is performed at a temperature of 20~70℃ for 1~10 minutes. The drying process is carried out at a temperature of 80~110℃ for a time of 1~60min.

[0043] The numerical range described in this invention includes not only the point values ​​listed above, but also any point values ​​within the numerical ranges not listed above. Due to space limitations and for the sake of brevity, this invention will not exhaustively list all the specific point values ​​included in the range.

[0044] Compared with the prior art, the present invention has the following beneficial effects: (1) The calendered instant noodles provided by the present invention do not stick together when reheated and are placed at room temperature. They have no unpleasant odor and no risk of fat oxidation. (2) The anti-sticking preparation method provided by the present invention can realize the formation of a gel network, which enhances the texture of the noodles, making the wide noodles more chewy and elastic. (3) This invention utilizes the gelling properties of hydrophilic colloids to crosslink gluten proteins through calendering, while uniformly coating gluten protein networks and free starch particles, and then uses anti-sticking treatment to form an irreversible gel; through the synergistic effect of the two, the anti-sticking effect is achieved and the taste is enhanced. (4) The anti-sticking preparation method provided by the present invention can be applied to the preparation process of rolled noodles, realizing the application and implementation of gel medium forming gel and anti-sticking in rolled noodles, further optimizing the preparation process of rolled noodles, and is suitable for industrial application and development. Attached Figure Description

[0045] Figure 1 This is a microstructure diagram of the outer surface of the calendered foaming wide surface provided in Embodiment 1 of the present invention; Figure 2 This is a microstructure diagram of the outer surface of the calendered foaming wide surface provided in Embodiment 2 of the present invention; Figure 3 This is a microstructure diagram of the outer surface of the calendered foaming wide surface provided in Embodiment 3 of the present invention; Figure 4 This is a microstructure diagram of the outer surface of the calendered foaming wide surface provided in Comparative Example 1 of the present invention. Detailed Implementation

[0046] The technical solution of the present invention will be further illustrated below through specific embodiments. Those skilled in the art should understand that the embodiments described are merely illustrative of the present invention and should not be construed as limiting the invention.

[0047] Example 1 This embodiment provides a calendered instant wide noodle. The raw materials for preparing the calendered instant wide noodle, by mass fraction, include: 50 wt% grain powder, 10 wt% starch, 8 wt% cross-linking agent, 8 wt% gel medium, and 24 wt% water. The grain powder is barley flour and wheat flour in a mass ratio of 1:1; the cross-linking component is gluten powder; the gel medium is a first binary gel medium; the first binary gel medium is sodium alginate and xanthan gum in a mass ratio of 1:2.

[0048] The method for preparing the non-stick coating of the calendered wide-faced foam includes the following steps: (1) Mix grain powder, starch, cross-linking component, gel medium and water according to the formula, knead the dough for 15 min, let it rest for 30 min, and then roll it 6 times to obtain a dough strip with a thickness of 1.5 mm. (2) The dough strip obtained in step (1) is steamed and cut into strips to obtain noodles. Then, an inducing cross-linking agent is used for anti-sticking treatment. After pre-drying treatment, the noodles are cut and dried in sequence to obtain the calendered instant wide noodles with a width of 15 mm. The steaming and shredding process includes a steaming process and a shredding process performed sequentially; the steaming process is performed at a temperature of 135°C for 5 minutes. The inducing crosslinking agent is calcium lactate, calcium chloride and calcium hydroxide in a mass ratio of 1:1:1; The concentration of the crosslinking inducing agent is 8 wt%; The anti-sticking treatment is an immersion treatment; the temperature of the cross-linking induction agent used in the anti-sticking treatment is 50°C; the immersion treatment time is 180s; The pre-drying treatment is performed at a temperature of 50°C for 5 minutes. The drying process is carried out at a temperature of 90°C for 30 minutes.

[0049] The microstructure diagram of the outer surface of the calendered brewing wide surface described in this embodiment is as follows: Figure 1 As shown.

[0050] Example 2 This embodiment provides a calendered instant wide noodle, the raw materials for which the calendered instant wide noodle is prepared by mass fraction include: 70wt% grain powder, 0wt% starch, 5wt% cross-linking agent, 5wt% gel medium and 20wt% water; The cereal powder is buckwheat flour and oat flour in a mass ratio of 1:1; the cross-linking component is pregelatinized starch; the gel medium is a second binary gel medium; the second binary gel medium is carrageenan and xanthan gum in a mass ratio of 1:3; The method for preparing the non-stick coating of the calendered wide-faced foam includes the following steps: (1) Mix grain powder, starch, cross-linking component, gel medium and water according to the formula, knead the dough for 10 min, let it rest for 20 min, and then roll it three times to obtain a dough strip with a thickness of 2 mm. (2) The dough strip obtained in step (1) is steamed and cut into strips to obtain noodles. Then, an inducing cross-linking agent is used for anti-sticking treatment. After pre-drying treatment, the noodles are cut and dried in sequence to obtain the calendered instant wide noodles with a width of 2 mm. The steaming and shredding process includes both steaming and shredding, and the order of steaming and shredding is not important; the steaming temperature is 70°C and the time is 10 minutes. The crosslinking inducing agent is potassium hydroxide; its concentration is 2 wt%. The anti-sticking treatment is a spray treatment; the temperature of the crosslinking induction agent used in the anti-sticking treatment is 100℃; the spray rate of the spray treatment is 0.5L / min; The pre-drying treatment is performed at a temperature of 70°C for 1 minute. The drying process is carried out at a temperature of 110°C for 1 minute.

[0051] The microstructure diagram of the outer surface of the calendered brewing wide surface described in this embodiment is as follows: Figure 2 As shown.

[0052] Example 3 This embodiment provides a calendered instant wide noodle. By mass fraction, the raw materials for preparing the calendered instant wide noodle include: 60wt% grain powder, 16wt% starch, 2wt% cross-linking agent, 2wt% gel medium, and 20wt% water. The cereal powder is wheat flour, black wheat flour and oat flour in a mass ratio of 1:1:1; the cross-linking component is gluten powder and pregelatinized starch in a mass ratio of 1:1; the gel medium is a third binary gel medium, which is sodium alginate and konjac glucomannan in a mass ratio of 3:2. The method for preparing the non-stick coating of the calendered wide-faced foam includes the following steps: (1) Mix grain powder, starch, cross-linking component, gel medium and water according to the formula, knead the dough for 25 min, let it rest for 60 min, and then roll it 12 times to obtain a dough strip with a thickness of 0.1 mm. (2) The dough strip obtained in step (1) is steamed and cut into strips to obtain noodles. Then, an inducing cross-linking agent is used for anti-sticking treatment. After pre-drying treatment, the noodles are cut and dried in sequence to obtain the calendered instant wide noodles with a width of 30 mm. The steaming and shredding process includes both steaming and shredding, and the order of steaming and shredding is not important; the steaming temperature is 70°C and the time is 10 minutes. When the gel medium is a third binary gel medium, the inducing crosslinking agent is calcium lactate, calcium chloride and calcium hydroxide in a mass ratio of 1:1:1; The concentration of the crosslinking inducing agent is 8 wt%; The anti-sticking treatment is an immersion treatment; the temperature of the cross-linking induction agent used in the anti-sticking treatment is 20°C; the immersion treatment time is 210s; The pre-drying treatment is performed at a temperature of 20°C for 6 minutes. The drying process is carried out at a temperature of 80°C for 20 minutes.

[0053] The microstructure diagram of the outer surface of the calendered brewing wide surface described in this embodiment is as follows: Figure 3 As shown.

[0054] Example 4 This embodiment provides a calendered wide-faced bubble wrap, the only difference between the non-stick preparation method of the calendered wide-faced bubble wrap and that of Embodiment 1 is: In this embodiment, the first binary gel medium is adjusted to an equal amount of a fourth binary gel medium, wherein the fourth binary gel medium is carrageenan and konjac glucomannan in a mass ratio of 1:2; and the inducing crosslinking agent is adjusted to potassium hydroxide and calcium hydroxide in a mass ratio of 1:1 with the same concentration.

[0055] Example 5 This embodiment provides a calendered wide-faced bubble wrap, the only difference between the non-stick preparation method of the calendered wide-faced bubble wrap and that of Embodiment 1 is: In this embodiment, the inducing crosslinking agent is adjusted to an equal concentration of zinc lactate.

[0056] Example 6 This embodiment provides a calendered wide-faced bubble wrap, the only difference between the non-stick preparation method of the calendered wide-faced bubble wrap and that of Embodiment 1 is: In this embodiment, the inducing crosslinking agent is adjusted to potassium hydroxide of equal concentration.

[0057] Example 7 This embodiment provides a calendered wide-faced bubble wrap, the only difference between the non-stick preparation method of the calendered wide-faced bubble wrap and that of Embodiment 2 is: In this embodiment, the inducing crosslinking agent is adjusted to an equal concentration of calcium lactate.

[0058] Example 8 This embodiment provides a calendered wide-faced bubble wrap, the only difference between the non-stick preparation method of the calendered wide-faced bubble wrap and that of Embodiment 3 is: In this embodiment, the inducing crosslinking agent is adjusted to be potassium hydroxide, calcium lactate, calcium chloride and calcium hydroxide in equal concentrations and a mass ratio of 1:1:1:1.

[0059] Example 9 This embodiment provides a calendered wide-faced bubble wrap, and the difference between the non-stick preparation method of the calendered wide-faced bubble wrap and that of Embodiment 4 is only that: In this embodiment, the inducing crosslinking agent is adjusted to be calcium chloride and magnesium chloride of equal concentration in a mass ratio of 1:1.

[0060] Example 10 This embodiment provides a calendered wide-faced bubble wrap, the only difference between the non-stick preparation method of the calendered wide-faced bubble wrap and that of Embodiment 1 is: In this embodiment, the mass ratio of sodium alginate to xanthan gum in the first binary gel medium is adjusted to 1:5.

[0061] Example 11 This embodiment provides a calendered wide-faced bubble wrap, the only difference between the non-stick preparation method of the calendered wide-faced bubble wrap and that of Embodiment 2 is: In this embodiment, the mass ratio of carrageenan to xanthan gum in the second binary gel medium is adjusted to 1:5.

[0062] Example 12 This embodiment provides a calendered wide-faced bubble wrap, the only difference between the non-stick preparation method of the calendered wide-faced bubble wrap and that of Embodiment 3 is: In this embodiment, the mass ratio of sodium alginate to konjac glucomannan in the third binary gel medium is adjusted to 1:5.

[0063] Example 13 This embodiment provides a calendered wide-faced bubble wrap, and the difference between the non-stick preparation method of the calendered wide-faced bubble wrap and that of Embodiment 4 is only that: In this embodiment, the mass ratio of carrageenan to konjac glucomannan in the fourth binary gel medium is adjusted to 1:5.

[0064] Example 14 This embodiment provides a calendered wide-faced bubble wrap, the only difference between the non-stick preparation method of the calendered wide-faced bubble wrap and that of Embodiment 1 is: In this embodiment, the xanthan gum in the first binary gel medium is adjusted to an equal amount of sodium alginate, that is, the first binary gel medium contains only gel-based colloids.

[0065] Example 15 This embodiment provides a calendered wide-faced bubble wrap, the only difference between the non-stick preparation method of the calendered wide-faced bubble wrap and that of Embodiment 1 is: In this embodiment, the sodium alginate in the first binary gel medium is adjusted to an equal amount of xanthan gum, that is, the first binary gel medium contains only thickening colloids.

[0066] Example 16 This embodiment provides a calendered wide-faced bubble wrap, the only difference between the non-stick preparation method of the calendered wide-faced bubble wrap and that of Embodiment 1 is: In this embodiment, the number of passes in the calendering process is adjusted to 1.

[0067] Comparative Example 1 This comparative example provides a calendered wide-faced bubble wrap, the only difference between the non-stick preparation method of the calendered wide-faced bubble wrap and Example 1 is: This comparative example omits the anti-sticking process described in step (2).

[0068] The microstructure diagram of the outer surface of the calendered brewing wide surface described in this comparative example is shown below. Figure 4 As shown.

[0069] Comparative Example 2 This comparative example provides a calendered wide-faced bubble wrap, the only difference between the non-stick preparation method of the calendered wide-faced bubble wrap and Example 1 is: In this comparative example, the dough kneading, proofing, calendering, and steaming / shredding processes are adjusted to be: extrusion processing is performed using a twin-screw extruder; the temperature gradient of the extrusion process is 40℃, 60℃, 120℃, 90℃, 80℃, and 80℃, and the rotation speed is 120 rpm.

[0070] Performance testing: The calendered instant noodles provided in the above embodiments and comparative examples were rehydrated, and the apparent viscosity and mouthfeel of the rehydrated noodles were tested. The results are shown in Table 1. The surface viscosity was determined using a TPA analyzer manufactured by Stable Microsystems, UK. The microstructure of the rehydrated strip surfaces of Examples 1-3 and Comparative Example 1 was imaged using a TM-3000 scanning electron microscope manufactured by Hitachi, Japan. The results are as follows: Figure 1-4 As shown.

[0071] The rehydration process includes: rinsing with boiling water at 100°C or boiling water and then cooking the noodles until they are fully rehydrated and have no hard core.

[0072] Table 1 According to Table 1, the following points can be observed: (1) Comprehensive analysis of Examples 1-4 shows that the calendered instant noodles provided by the present invention do not stick together when rehydrated, and when left at room temperature, the noodles have no unpleasant odor and no risk of fat oxidation; at the same time, due to the presence of the gelation network, the texture of the noodles is enhanced, making them more chewy and elastic. Compared with existing solutions on the market, it is safer, has a more acceptable appearance, and the process is simple to implement; (2) Comprehensive analysis of Examples 1-4 and Examples 5-9 shows that only a specific gel medium and cross-linking induction agent formulation can optimize the anti-sticking effect of noodles; A comprehensive analysis of Examples 1-4 and Examples 10-15 reveals that a specific gel medium formulation is necessary to ensure the noodle texture while achieving an anti-sticking effect. A high or low mass ratio of the gel medium significantly alters the noodle texture: a high mass ratio of gel-based colloids (such as carrageenan and sodium alginate) improves dispersibility but results in brittle, grainy noodles; a high mass ratio of thickening colloids (such as xanthan gum and konjac glucomannan) results in tough, dense noodles with poor dispersibility. Analysis of Examples 14 and 15 shows that using only gel-based colloids improves noodle dispersibility but results in a mediocre texture; using only thickening gels prevents noodle dispersion during brewing and makes rehydration impossible, further demonstrating the synergistic effect of gel-based and thickening colloids in the gel medium of this invention. (3) Comprehensive analysis of Examples 1 and 16 shows that the calendering process is one of the key factors affecting the cross-linking effect of gluten protein. If the number of calendering passes is adjusted to 1, the gluten protein will not form sufficiently, the dough will be soft and slightly sticky. (4) Comprehensive analysis of Example 1 and Comparative Example 1 shows that if the anti-sticking treatment is omitted, the noodles will stick together, making it difficult to rehydrate when brewing, and the texture will be sticky, resulting in a poor eating experience. according to Figure 1-4 It can be seen that: in Comparative Example 1, the starch was not coated with hydrophilic colloidal gel, resulting in a large contact area between starches and easy adhesion; while in Examples 1 and 3, the starch was coated with hydrophilic gel, and the surface of the noodles showed a honeycomb network structure, resulting in a smaller contact area between starches and thus a significant reduction in adhesion; the colloidal gel strength in Example 2 was slightly lower, and due to the limitations of the gel properties of the gel itself, its coating ability was not as good as in Examples 1 and 3, but the effect was still much stronger than that in Comparative Example 1, with a significant reduction in the contact area between starches and a significant improvement in adhesion; A comprehensive analysis of Example 1 and Comparative Example 2 reveals that if the calendering process described in this invention is changed to an extrusion process, the extruded noodles will be completely different from the noodles described in this invention. The extruded noodles will have an appearance and texture more similar to rice noodles. If the rice noodles (the noodles provided in Comparative Example 2) are made to meet the standard for wide noodles, the noodles will be unable to rehydrate and will be too hard to eat. Furthermore, regarding the anti-sticking treatment, this invention's anti-sticking treatment is based on the formation of noodles through protein cross-linking, with protein as the main structure. After treatment, a gel film forms on the surface of the noodles, encapsulating the starch and achieving an anti-sticking effect. If the extrusion process is used, the noodle protein loses its function (the high temperature and pressure generated by extrusion cause protein denaturation), and the noodles rely on starch to form the main structure, failing to effectively prevent sticking due to the surface film. Therefore, the noodles obtained by applying the anti-sticking treatment to the calendering process are completely different from those obtained by the extrusion process, further illustrating the necessity of applying the anti-sticking treatment to the calendering process. The resulting noodles can enrich the market's demand for instant noodles with different textures.

[0073] In summary, the calendered instant noodles provided by this invention do not stick together when rehydrated, and when left at room temperature, the noodles have no unpleasant odor and pose no risk of fat oxidation. Furthermore, due to the presence of a gelled network, the texture of the noodles is enhanced, making them more chewy and elastic. Compared to existing solutions on the market, this invention is safer, has a more appealing appearance, and is simpler to implement.

[0074] The applicant declares that the above description is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention fall within the protection and disclosure scope of the present invention.

Claims

1. A calendered, wide-faced instant noodle, characterized in that, The raw materials for preparing the calendered instant noodles, by mass fraction, include: 50-70 wt% grain powder, 0-30 wt% starch, 0-10 wt% cross-linking component, 0.1-10 wt% gel medium and 20-40 wt% water.

2. The calendered wide-faced tea maker according to claim 1, characterized in that, The width of the calendered foaming surface is 2~30mm, preferably 10~30mm.

3. The calendered wide-faced tea maker according to claim 1 or 2, characterized in that, The cereal flour includes any one or a combination of at least two of wheat flour, black wheat flour, highland barley flour, buckwheat flour, or oat flour; Preferably, the cross-linking promoting component includes gluten and / or pregelatinized starch.

4. The calendered wide-faced teacup according to any one of claims 1-3, characterized in that, The gel medium includes any one of a first binary gel medium, a second binary gel medium, a third binary gel medium, or a fourth binary gel medium. Preferably, the first binary gel medium comprises sodium alginate and xanthan gum; the mass ratio of sodium alginate to xanthan gum is 1:0.1~3; Preferably, the second binary gel medium comprises carrageenan and xanthan gum; the mass ratio of carrageenan to xanthan gum is 1:0.1~3; Preferably, the third binary gel medium comprises sodium alginate and konjac glucomannan; the mass ratio of sodium alginate to konjac glucomannan is 3:0.1 to 0.1:3; Preferably, the fourth binary gel medium comprises carrageenan and konjac glucomannan; the mass ratio of carrageenan to konjac glucomannan is 3:0.1 to 0.1:

3.

5. A method for preparing an anti-sticking calendered wide-faced foam as described in any one of claims 1-4, characterized in that, The method for preparing the anti-sticking material includes: (1) Mix grain powder, starch, cross-linking component, gel medium and water according to the formula, and then perform dough kneading, proofing and rolling treatment in sequence to obtain dough strips; (2) The dough strip obtained in step (1) is steamed and cut into strips to obtain noodles. Then, an inducing cross-linking agent is used for anti-sticking treatment. After pre-drying treatment, the noodles are cut and dried in sequence to obtain the calendered instant wide noodles.

6. The method for preparing the anti-stick coating according to claim 5, characterized in that, The dough kneading process in step (1) takes 10-25 minutes; Preferably, the time for the dough proofing process in step (1) is ≤60 min; Preferably, the number of rolling passes in step (1) is 3 to 12; Preferably, the thickness of the dough strip in step (1) is 0.1~2mm.

7. The method for preparing the anti-stick according to claim 5 or 6, characterized in that, The steaming and shredding process in step (2) includes steaming and shredding, and the steaming and shredding processes are not distinguished by any order. Preferably, the temperature of the cooking treatment is 70~100℃; Preferably, the cooking time is 1 to 10 minutes.

8. The method for preparing the anti-stick according to any one of claims 5-7, characterized in that, When the gel medium is a first binary gel medium, the inducing crosslinking agent includes any one or a combination of at least two of calcium lactate, calcium chloride, calcium hydroxide or magnesium chloride; Preferably, when the gel medium is a second binary gel medium, the inducing crosslinking agent includes any one or a combination of at least two of potassium hydroxide, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, or potassium oxide; Preferably, when the gel medium is a third binary gel medium, the inducing crosslinking agent includes any one or a combination of at least two of calcium lactate, calcium chloride, calcium hydroxide, or magnesium chloride; Preferably, when the gel medium is a fourth binary gel medium, the inducing crosslinking agent is a mixture of potassium salt and calcium hydroxide; the potassium salt includes any one or a combination of at least two of potassium hydroxide, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, or potassium oxide; Preferably, the concentration of the inducing crosslinking agent is 0.1~10wt%.

9. The method for preparing the anti-stick according to any one of claims 5-8, characterized in that, The anti-sticking treatment in step (2) includes spraying or soaking. Preferably, the temperature of the crosslinking induction agent used in the anti-sticking treatment is 0~100℃; Preferably, the soaking time is 1~240s; Preferably, the spray rate of the spray treatment is 0.01~1L / min.

10. The method for preparing the anti-stick according to any one of claims 5-9, characterized in that, The temperature for the pre-drying process in step (2) is 20~70℃; Preferably, the pre-drying treatment time in step (2) is 1~10 min; Preferably, the drying temperature in step (2) is 80~110℃; Preferably, the drying process in step (2) takes 1 to 60 minutes.

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