High-elasticity high-fiber low-gi non-fried instant noodles and preparation method thereof

Abstract

The application discloses high-elasticity high-gluten low-GI non-fried instant noodles and a preparation method thereof, and contains the following basic raw material components in parts by weight: high-gluten wheat flour 60-75 parts, gluten powder 5-10 parts, resistant starch 10-20 parts, soybean protein powder 3-8 parts, konjac powder 1-3 parts, oat beta-glucan 2-5 parts, sodium alginate 0.5-1.5 parts, and composite phosphate 0.1-0.3 parts. The non-fried instant noodles satisfy the conditions of GI value ≤55, elastic modulus ≥1.8 MPa, shear strength ≥450 g, boiling water rehydration time <4 min, and fat content ≤3%. The raw materials such as high-gluten wheat flour, gluten powder and resistant starch are combined in a specific ratio, and processes such as segmented curing, steam gelatinization and combined drying are combined, so that the effects of low GI value, high-elasticity high-gluten and low fat content are achieved, and the problems of poor rehydration, insufficient gluten and soft taste of traditional non-fried instant noodles are solved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a high-elasticity, high-gluten, low-GI non-fried instant noodle and its preparation method. Background Technology

[0002] With the popularization of healthy eating concepts, consumers have placed dual demands on the "health attributes" and "taste quality" of instant noodles, but existing products face significant technological bottlenecks. Traditional fried instant noodles use high-temperature frying to achieve a crispy texture, resulting in a fat content of ≥18% and a GI value typically around 90. Long-term consumption can easily lead to metabolic diseases such as obesity, hyperlipidemia, and hyperglycemia, which does not align with the trend of healthy eating. While existing non-fried instant noodles avoid frying, they generally suffer from poor rehydration, insufficient gluten, and a soft, mushy texture, failing to meet consumers' demand for a "chewy and chewy texture." The contradictions are particularly prominent in low-GI noodles. Lowering the GI value is often achieved by adding dietary fiber, but this reduces the dough's extensibility and damages the noodle's gluten structure. Balancing "low-GI characteristics" with "high-gluten texture" has become a core challenge for the industry. Furthermore, existing processes have significant limitations. Traditional non-fried drying processes, such as simple hot air drying or freeze drying, easily cause the noodle structure to collapse, further exacerbating the problems of poor rehydration and unpleasant taste. Moreover, freeze drying is too costly and difficult to scale up.

[0003] Therefore, developing a non-fried instant noodle that simultaneously meets the requirements of "high elasticity and high gluten content," "low GI," "rapid rehydration," and "low fat" is of great significance for promoting the upgrading of the fast food industry. Existing technologies urgently need improvement to address the aforementioned issues. Summary of the Invention

[0004] The purpose of this application is to provide a high-elasticity, high-gluten, low-GI non-fried instant noodle and its preparation method, which has the advantages of low GI value, high elasticity and high gluten, rapid rehydration and low fat content, while solving the problems of poor rehydration, insufficient gluten and soft and mushy texture of traditional non-fried instant noodles.

[0005] This application provides a high-elasticity, high-gluten, low-GI non-fried instant noodle, the technical solution of which is as follows: by weight, it contains the following basic raw material components: 60-75 parts high-gluten wheat flour, 5-10 parts wheat gluten, 10-20 parts resistant starch, 3-8 parts soybean protein powder, 1-3 parts konjac flour, 2-5 parts oat β-glucan, 0.5-1.5 parts sodium alginate, and 0.1-0.3 parts compound phosphate; the non-fried instant noodle meets the following requirements: GI value ≤ 55, elastic modulus ≥ 1.8 MPa, shear strength ≥ 450 g, boiling water rehydration time < 4 min, and fat content ≤ 3%.

[0006] Furthermore, by weight, the basic raw material components also include: 0.1-0.3 parts of edible alkali and 1-2 parts of salt.

[0007] Furthermore, the resistant starch is at least one of corn resistant starch, pea resistant starch, or potato resistant starch.

[0008] Furthermore, the composite phosphate is one or more of sodium pyrophosphate, sodium tripolyphosphate, and sodium hexametaphosphate.

[0009] Furthermore, the composite phosphate is a mixture of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate, in parts by weight: 1-2 parts sodium tripolyphosphate, 1-2 parts sodium pyrophosphate and 0.5-1 parts sodium hexametaphosphate.

[0010] Furthermore, the edible alkali is a mixture of potassium carbonate and sodium carbonate.

[0011] Secondly, this application also provides a method for preparing the aforementioned high-elasticity, high-gluten, low-GI non-fried instant noodles, comprising the following steps:

[0012] S1, Premium Wheat Selection: Made with high-quality, high-gluten wheat;

[0013] S2. Stone milling: High-quality high-gluten wheat is milled at low speed and low temperature using a stone mill to obtain stone milled wheat flour;

[0014] S3. Fine sieving and selection: Stone-ground wheat flour is sieved and filtered with a mesh size of 100-140 to obtain high-gluten wheat flour;

[0015] S4. Gluten-based powder: Mix 60-75 parts high-gluten wheat flour, 5-10 parts wheat gluten, 10-20 parts resistant starch, 3-8 parts soybean protein powder, 1-3 parts konjac flour, 2-5 parts oat β-glucan, 0.5-1.5 parts sodium alginate, and 0.1-0.3 parts compound phosphate evenly to form a mixed powder.

[0016] S5. Jade liquid mixing: Prepare the jade liquid by mixing 30-35 parts water, 1-2 parts salt, and 0.1-0.3 parts edible alkali, and control the temperature at 25-30℃.

[0017] S6. Vacuum kneading: Add the liquid jade to the mixed powder and knead in a vacuum kneading machine to obtain dough;

[0018] S7. Tai Chi ripening: Place the kneaded dough into a dough proofing conveyor and let it rise and ripen for 20-30 minutes;

[0019] S8, Thousand-Jun Compound: Through multiple roller compounding, loose dough is repeatedly squeezed and stretched into a sheet;

[0020] S9, Tiangong Calendering: Through double-stage folding and continuous extension of 6-8 grade rollers, with a roller speed of 30-35m / min and a calendering ratio of 8-10 times, the sheet thickness is controlled at 0.8-1.2mm.

[0021] S10, Finely sliced ​​noodles: Cut the noodles with a sharp blade to form shredded noodles with a width of 1.0~1.5mm;

[0022] S11. Wavy Arrangement: The shredded noodles are arranged to form a wavy shape with a wave height of 3-5mm and a wavelength of 8-10mm.

[0023] S12. Continuous Steaming: The noodles are steamed for 90-120 seconds in a continuous steaming machine under saturated steam at 103-107℃. This gelatinizes the starch in the noodles, achieving a gelatinization degree of over 85%.

[0024] S13. Quantitative cutting: The noodles are cut according to a set length and weight by a rotating cutter;

[0025] S14. Precise boxing: Divide the cut noodles into portions and place them into plastic or stainless steel molds on a continuous conveyor belt.

[0026] S15, Pneumatic shaping: High-pressure gas is used to assist in shaping, so that the noodles can be shaped in the mold.

[0027] S16. Combined drying: The shaped dough is microwaved and then dried with gradient cooling hot air to the set moisture content of the finished product.

[0028] S17. Cooling and finishing: The hot dough after drying and unpacking is cooled down through a cooling tunnel;

[0029] S18. Flavoring the soup noodles: Prepare the separate broth seasoning powder packet, sauce packet, and vegetable packet together with the cooled noodles according to the standard ratio;

[0030] S19. Automatic Packaging: The dough and various ingredient packets are packaged together in a bowl / bag using a fully automatic packaging machine to complete the finished product.

[0031] Furthermore, the method of kneading dough in a vacuum dough mixer also includes kneading the dough in a vacuum dough mixer for 10-15 minutes at a speed of 60-80 r / min and a vacuum degree of -0.06 to -0.08 MPa to obtain a dough with a water content of 28%-32%.

[0032] Furthermore, step S6 also includes: first, microwaving the shaped dough with a microwave power of 750-850W, a frequency of 2440-2460MHz, and a processing time of 55-65s; then transferring it to a hot air drying oven for gradient cooling hot air drying, with an initial temperature of 70-85℃, a humidity of 28%-32%, and a drying time of 40-45min, followed by a subsequent temperature of 55-65℃, a humidity of 8%-12%, and a drying time of 20-25min, resulting in a finished product moisture content ≤12%.

[0033] Furthermore, step S7 also includes: rapidly cooling the dried dough after it has been removed from the box through a cooling tunnel. The rapid cooling uses cold air at 15-20°C with a wind speed of 1-1.5 m / s, and the temperature of the dough after cooling is 30-40°C.

[0034] As can be seen from the above, the high-elasticity, high-gluten, low-GI non-fried instant noodles and their preparation method provided in this application achieve the effects of low GI value, high elasticity and high gluten, rapid rehydration and low fat content by combining a specific ratio of high-gluten wheat flour, gluten powder, resistant starch and other raw materials, combined with processes such as segmented cooking, steam gelatinization and combined drying. This solves the problems of poor rehydration, insufficient gluten and soft and mushy texture of traditional non-fried instant noodles, and has significant nutritional and health value and good taste quality. Attached Figure Description

[0035] Figure 1 This is a flowchart of a method for preparing high-elasticity, high-gluten, low-GI non-fried instant noodles provided by the present invention. Detailed Implementation

[0036] The technical solutions of this application will now be clearly and completely described with reference to the accompanying drawings. Obviously, the described embodiments are merely some embodiments of this application, and not all embodiments. The components of this application described and shown in the accompanying drawings can generally be arranged and designed in various different configurations. Therefore, the following detailed description of the embodiments of this application provided in the accompanying drawings is not intended to limit the scope of the claimed application, but merely to illustrate selected embodiments of this application. All other embodiments obtained by those skilled in the art based on the embodiments of this application without inventive effort are within the scope of protection of this application.

[0037] It should be noted that similar reference numerals and letters in the following figures indicate similar items; therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures. Furthermore, in the description of this application, terms such as "first," "second," etc., are used only to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0038] With the increasing popularity of healthy eating concepts, instant noodle products face the need for synergistic optimization of health attributes and taste quality, but existing technologies have significant limitations. Traditional frying processes result in excessively high fat content and an elevated glycemic index, while existing non-frying processes, in the process of reducing the glycemic index, cause a decrease in dough extensibility due to the addition of functional ingredients, thereby damaging the integrity of the gluten network structure and leading to the loss of the chewy characteristics of the noodles after rehydration. At the same time, insufficient control of moisture migration during the non-frying drying process can easily cause the collapse of the noodle's microstructure, further exacerbating the problems of poor rehydration uniformity and a soft and mushy texture, and it is difficult to effectively reduce fat content. These factors together restrict the synergistic improvement of key product performance indicators.

[0039] For example, in the industrial production of non-fried instant noodles, when resistant starch is used as a low glycemic index regulating component, the dough experiences localized cracking during the rolling stage due to insufficient extensibility, resulting in a rough noodle surface and uneven distribution of internal pores. In the subsequent hot air drying stage, rapid evaporation of moisture causes the dough structure to shrink, and during the rehydration process, moisture cannot penetrate evenly into the core area of ​​the noodles, resulting in a state where the outer layer is softened while the inner core remains hard. The final product exhibits the dual defects of a soft and mushy texture and insufficient elasticity, while the problem of fat residue is not fundamentally improved.

[0040] If the above problems are not solved, the structural stability and functional characteristics of non-fried instant noodle products will fail to meet consumers' dual expectations for health attributes and eating quality. In the long run, this may lead to a continuous weakening of the product's competitiveness in the fast food market and hinder the large-scale application of healthy fast food technology.

[0041] If the above problems are not solved, the structural stability and functional characteristics of non-fried instant noodle products will fail to meet consumers' dual expectations for health attributes and eating quality. In the long run, this may lead to a continuous weakening of the product's competitiveness in the fast food market and hinder the large-scale application of healthy fast food technology.

[0042] In response, this application proposes a high-elasticity, high-gluten, low-GI non-fried instant noodle, which, by weight, comprises the following basic raw material components: 60-75 parts high-gluten wheat flour, 5-10 parts wheat gluten, 10-20 parts resistant starch, 3-8 parts soybean protein powder, 1-3 parts konjac flour, 2-5 parts oat β-glucan, 0.5-1.5 parts sodium alginate, and 0.1-0.3 parts compound phosphate; the non-fried instant noodle meets the following requirements: GI value ≤ 55, elastic modulus ≥ 1.8 MPa, shear strength ≥ 450 g, boiling water rehydration time < 4 min, and fat content ≤ 3%. High-gluten wheat flour is used to construct the basic gluten protein network, gluten is added to strengthen gluten cross-linking strength, resistant starch is added in controlled amounts to balance glycemic index and dough plasticity, konjac flour is introduced to enhance water retention, oat β-glucan is formulated to optimize structural uniformity, sodium alginate is added in trace amounts to improve rheological properties, and complex phosphates are used to regulate the ionic environment, thereby synergistically improving the stability of the dough structure. Furthermore, this scheme, through the precise ratio of raw material components, effectively controls water migration during the non-frying process, maintaining the integrity of the dough's microporous structure, thus ensuring the uniformity and speed of the rehydration process. The final product achieves a technical balance between low glycemic index characteristics and high-gluten texture.

[0043] In this embodiment, high-gluten wheat flour refers to wheat flour with a high protein content, which can be achieved by using wheat flour from different countries, such as high-gluten wheat flour from Canada or high-gluten wheat flour from Australia, mainly to provide a gluten protein base.

[0044] Furthermore, wheat gluten refers to the gluten protein extracted from wheat. It can be produced using wheat gluten with varying protein content, such as 75% or 80% protein gluten, primarily to strengthen the cross-linking strength of the gluten network. Specifically, resistant starch refers to a type of starch that is difficult for digestive enzymes to break down in the human small intestine. It can be produced using cassava resistant starch or rice resistant starch, primarily to lower the glycemic index. Soy protein powder is a plant-based protein additive, which can be produced using defatted soy protein powder or soy protein concentrate, aiming to enhance the extensibility and elastic modulus of dough. Konjac flour refers to a refined powder extracted from konjac tubers, which can be produced using 80% or 90% purity konjac flour, primarily to enhance the elasticity and water retention capacity of noodles.

[0045] As a preferred embodiment, oat β-glucan refers to the β-glucan component extracted from oats. It can be achieved using oat β-glucan with a molecular weight of 100 kDa or 200 kDa, primarily to lower the glycemic index and improve dough structure. Similarly, sodium alginate refers to a natural polysaccharide extracted from brown algae. It can be achieved using low-viscosity or high-viscosity sodium alginate, primarily to improve the rheological properties and surface smoothness of the dough.

[0046] Furthermore, compound phosphates refer to mixtures composed of two or more phosphates, which can be achieved using a mixture of sodium dihydrogen phosphate and disodium hydrogen phosphate. Their primary purpose is to adjust the ionic environment and pH value of the dough. This application, through a specific ratio of the aforementioned raw material components, solves the problems of decreased dough extensibility and damaged gluten structure caused by the reduction of the glycemic index in non-fried instant noodles. Simultaneously, it improves the technical challenges of poor rehydration, soft and mushy texture, and high fat content, achieving product characteristics of GI value ≤55, elastic modulus ≥1.8MPa, shear strength ≥450g, boiling water rehydration time <4min, and fat content ≤3%. This effectively addresses the challenge of balancing health attributes and taste quality in existing technologies.

[0047] The overall technical solution effectively addresses the technical challenges of reduced dough extensibility, damaged gluten structure, poor rehydration, soft texture, and high fat content in non-fried instant noodles during the process of lowering the glycemic index by precisely controlling the synergistic effect of raw material ratios and performance indicators. Specifically, high-gluten wheat flour, at a dosage of 60-75 parts, provides sufficient gluten protein to ensure the stability of the dough structure during non-fried drying, preventing collapse due to moisture loss and thus supporting high elasticity and high gluten content. Furthermore, vital gluten, at an addition of 5-10 parts, is used to strengthen the cross-linking strength of the gluten network, compensating for potential extensibility loss caused by resistant starch and other components, allowing the noodles to maintain a chewy texture after rehydration. Resistant starch, at a specific ratio of 10-20 parts, is used as the core component for lowering the glycemic index; its dosage range avoids dough hardening caused by excessive addition and synergistically optimizes dough plasticity with vital gluten. Soy protein powder, at 3-8 parts, enhances the dough's extensibility and modulus of elasticity. Konjac flour, in a ratio of 1-3 parts, is used to enhance the water retention and elasticity of noodles by utilizing its gelling properties, reducing structural damage during rehydration, and thus shortening rehydration time. Oat β-glucan, in a ratio of 2-5 parts, is introduced to further lower the glycemic index and improve health benefits; its viscosity helps form a uniform dough structure and inhibits cracking during drying. Sodium alginate, used at a low amount of 0.5-1.5 parts, is applied as a natural stabilizer to improve the rheological properties of the dough, resulting in smooth noodles with uniform rehydration. Complex phosphates, added in trace amounts of 0.1-0.3 parts, are designed to adjust the ionic environment and pH of the dough, enhance the water-holding capacity of the gluten, and prevent the noodles from becoming soggy in non-fried processes.

[0048] In some of the embodiments described above in this application, this application further proposes that, by weight, the basic raw material components also include: 0.1-0.3 parts of edible alkali and 1-2 parts of salt.

[0049] Among them, edible alkali can be understood as a food-grade alkaline regulator, which can be achieved by using sodium carbonate, potassium carbonate, or trisodium phosphate. Its purpose is to optimize the molecular conformation of gluten proteins, regulate the acid-base environment of the dough, and promote the stable cross-linking of gluten proteins. Salt is specifically sodium chloride, which can be achieved by using refined salt. Its purpose is to strengthen the electrostatic interaction between gluten proteins, use the ionic effect to inhibit excessive water migration during the drying process, and effectively compensate for the gluten defects caused by the addition of a high proportion of dietary fiber while maintaining a low GI value, thereby ensuring the elasticity and rehydration performance of the noodles.

[0050] As a preferred embodiment, the solution of this application is specifically implemented as follows: sodium carbonate is used as the edible alkali, and refined salt is used as the table salt.

[0051] Through the above-mentioned solution, this application effectively improves the problems of decreased dough extensibility and fragile gluten network, enhances the chewy texture and boiling water rehydration performance of noodles, and ensures overall structural stability.

[0052] Specifically, in some of the embodiments described above in this application, resistant starch is proposed to reduce the GI value. However, in the process of its implementation, since the type of resistant starch is not limited, it may lead to a significant decrease in dough extensibility and insufficient elastic modulus. It is difficult to maintain the high gluten structure and rehydration performance of noodles while ensuring low GI characteristics, which in turn leads to the technical contradiction of soft and mushy texture and substandard shear strength.

[0053] In this regard, this application further proposes that the resistant starch is at least one of corn resistant starch, pea resistant starch or potato resistant starch.

[0054] Resistant starch refers to starch components that resist the action of human digestive enzymes. It can be achieved by using one or more combinations of resistant starches from corn, peas, or potatoes. The purpose is to optimize the compatibility of resistant starches with gluten proteins by selecting specific plant sources, thereby reducing the GI value while maintaining the mechanical strength and extensibility of the dough.

[0055] Specifically, the solution proposed in this application limits the plant source of resistant starch, allowing the fine particle size and low gelatinization temperature of corn resistant starch to be evenly dispersed during dough mixing without damaging the gluten network. The moderate proportion of amylose in pea resistant starch enhances the elastic recovery of the dough during the cooking and rolling stages. The high water holding capacity and swelling properties of potato resistant starch optimize moisture distribution during cooking. These three components work synergistically in the dough system to form a composite structure compatible with wheat flour gluten proteins, thereby simultaneously ensuring low GI characteristics and high elasticity and high gluten texture under non-frying conditions.

[0056] As a specific implementation method, the solution of this application is implemented as follows: the resistant starch can be corn resistant starch as the main component, and its fine particles are evenly distributed in the mixed powder, effectively supporting the gluten network structure, thereby maintaining the chewy texture of the noodles in subsequent processes.

[0057] Through the above-mentioned method, this application effectively maintains the extensibility and structural strength of the dough during the noodle preparation process, avoids the problem of soft and mushy texture caused by the addition of resistant starch, and ensures that the shear strength meets the standard and the rehydration performance is stable.

[0058] Specifically, in some embodiments of this application, a composite phosphate is proposed to enhance the gluten network structure and improve the elastic strength of noodles. However, in its implementation, since the specific composition of the composite phosphate is not clearly defined, the ion binding capacity of the dough may be unstable during processing, which in turn affects the elastic modulus and shear strength of the noodles, making it impossible to reliably meet the requirements of high elasticity and high gluten, resulting in fluctuations in product quality.

[0059] In this regard, this application further proposes that the composite phosphate is one or more of sodium pyrophosphate, sodium tripolyphosphate, and sodium hexametaphosphate.

[0060] In practical applications, sodium pyrophosphate refers to a polyphosphate that can be produced using food-grade sodium pyrophosphate powder. Its purpose is to specifically bind to calcium and magnesium ions in dough, strengthening the gluten protein cross-linking network, thereby improving the elasticity and resistance to deformation of noodles. Sodium tripolyphosphate can be understood as a chain-like phosphate that can be produced using industrial-grade sodium tripolyphosphate granules. Its purpose is to maintain the uniformity of moisture distribution in the dough and prevent the dough structure from collapsing during cooking and drying. Sodium hexametaphosphate refers to a cyclic phosphate that can be produced using food additive-grade sodium hexametaphosphate solution. It optimizes the hydrophilicity of the noodle surface, improves rehydration performance, and enhances the toughness of the dough to adapt to stress changes in non-frying processes.

[0061] Specifically, the solution of this application uses sodium pyrophosphate to specifically bind calcium and magnesium ions to strengthen the gluten protein cross-linking network, sodium tripolyphosphate to maintain the uniform distribution of dough moisture to prevent structural collapse, and sodium hexametaphosphate to improve rehydration performance and enhance toughness by optimizing the hydrophilicity of the noodle surface. The three work together to ensure the compatibility of phosphates with components such as resistant starch and konjac flour in low-GI formulations, effectively avoiding the problem of excessive dough softening or uneven gelatinization, thereby stably achieving high elasticity and high gluten properties.

[0062] As a specific implementation method, the solution of this application is implemented as follows: the composite phosphate can use sodium pyrophosphate as the main component, supplemented with sodium tripolyphosphate in a similar proportion. To stably meet the dual requirements of high elasticity and high strength as well as low GI, this application further proposes that the composite phosphate is a mixture of sodium tripolyphosphate, sodium pyrophosphate, and sodium hexametaphosphate, in parts by weight: 1-2 parts sodium tripolyphosphate, 1-2 parts sodium pyrophosphate, and 0.5-1 parts sodium hexametaphosphate.

[0063] Specifically, the solution in this application utilizes a specific combination and ratio of sodium tripolyphosphate, sodium pyrophosphate, and sodium hexametaphosphate. Sodium tripolyphosphate promotes the cross-linking of gluten proteins to enhance elasticity, sodium pyrophosphate optimizes dough extensibility to prevent breakage, and sodium hexametaphosphate inhibits starch retrogradation to maintain structure. The synergistic effect of these three components results in a moderate total amount of phosphate and complementary functions. Even when low-GI ingredients such as resistant starch are added, the dough can still form a strong and resilient network, effectively resisting the problem of decreased extensibility caused by the introduction of dietary fiber. Thus, the structural stability and taste quality are synergistically optimized in the basic raw material system.

[0064] Through the above solution, this application effectively solves the problems of insufficient gluten network formation and imbalance in extensibility control, and achieves a stable balance between the high elasticity and high gluten properties of noodles and low GI value, ensuring that the product simultaneously meets multiple technical requirements for elastic modulus, shear strength and low GI.

[0065] In some of the embodiments described above in this application, edible alkali is proposed to adjust the acid-base environment of dough and strengthen the gluten network structure. However, in the process of its implementation, edible alkali with a single component, such as sodium carbonate, is prone to causing the noodles to turn yellow and have an excessively strong alkaline taste, which affects the flavor harmony. While potassium carbonate can improve elasticity, its use alone may lead to increased costs or a monotonous taste. It is impossible to effectively maintain the balance between dough extensibility and noodle elasticity when adding low-GI components such as resistant starch, thereby restricting the simultaneous realization of low-GI characteristics and high-elasticity, high-gluten taste.

[0066] In this regard, this application further proposes that the edible alkali is a mixture of potassium carbonate and sodium carbonate.

[0067] Specifically, the solution proposed in this application limits the edible alkali to a mixture of potassium carbonate and sodium carbonate. This allows potassium carbonate to effectively inhibit yellowing during the steaming and cooking process of noodles and improve the elastic modulus, avoiding a decrease in dough extensibility due to the addition of low-GI components such as resistant starch. At the same time, sodium carbonate controls costs while maintaining the efficiency of gluten network formation. The combination of the two precisely regulates the pH of the dough, preventing color deterioration and abrupt alkaline taste caused by sodium carbonate alone, and compensating for the lack of flavor coordination in potassium carbonate alone. Thus, while ensuring the noodles' rapid rehydration and low-fat characteristics, it strengthens the uniformity and support of the internal structure of the dough, ensuring that the introduction of dietary fiber components such as resistant starch does not damage the chewy texture.

[0068] As a specific implementation method, the solution of this application is implemented as follows: edible alkali can be premixed from potassium carbonate and sodium carbonate into a uniform powder, and added to the basic raw material components in the form of dry powder to ensure that it is fully dispersed and evenly applied to the dough system during the kneading process.

[0069] Through the above-mentioned solution, this application effectively suppressed the yellowing of noodles, improved the flavor harmony, and maintained the balance between dough extensibility and noodle elasticity when adding low-GI components such as resistant starch, thus achieving an organic unity of low-GI characteristics and high-elasticity, high-gluten texture.

[0070] In another embodiment, this application also discloses a method for preparing high-elasticity, high-gluten, low-GI non-fried instant noodles, such as... Figure 1 As shown, it includes the following steps:

[0071] S1. Premium Wheat Selection: We select high-quality, high-gluten wheat to ensure quality from the source.

[0072] S2. Stone milling: High-quality, high-gluten wheat is milled at low speed and low temperature using a stone mill to obtain stone-milled wheat flour. This method can better preserve the original flavor and nutrition of the ingredients and will not destroy the flavor due to high temperature. Therefore, the flour obtained is usually more delicate and fragrant.

[0073] S3. Fine sieving and selection: Stone-ground wheat flour is sieved and filtered with a mesh size of 100-140 to obtain high-gluten wheat flour; through strict sieving and filtration of stone-ground wheat flour, the quality of high-gluten flour is ensured to meet product requirements.

[0074] S4. Gluten-elastic flour mixture: Mix 60-75 parts high-gluten wheat flour, 5-10 parts wheat gluten, 10-20 parts resistant starch, 1-3 parts konjac flour, 2-5 parts oat β-glucan, 0.5-1.5 parts sodium alginate, and 0.1-0.3 parts compound phosphate evenly to form a mixed powder; by synergistically improving the strength of the gluten network according to a certain ratio, the gluten and elasticity are enhanced.

[0075] S5. Jade Liquid Mixing: Prepare the jade liquid by mixing 30-35 parts water, 1-2 parts salt, and 0.1-0.3 parts edible alkali, and control the temperature at 25-30℃.

[0076] S6. Vacuum kneading: Add the liquid to the mixed powder and knead in a vacuum kneading machine to obtain dough; through vacuum kneading, a dough with a uniform gluten network is formed. The dough has a uniform water content, can be formed into a ball by hand, and will fall apart with a light touch.

[0077] S7. Tai Chi Maturation: Place the kneaded dough into a dough proofing conveyor and let it rise and mature for 20-30 minutes. The maturation temperature should be controlled at around 25℃ and the humidity at 75%-80% to allow the moisture to penetrate evenly, the protein network to fully stretch and contain strength, and the gluten network to be fully formed.

[0078] S8, Junction Compounding: Through multiple rolling processes, loose dough is repeatedly squeezed and stretched into sheets; through jung compounding, the gluten network in the sheets is further regularized and densified, forming a dense and uniformly thick dough strip.

[0079] S9, Tiangong Calendering: Through continuous extension via double-folding 6-8 level rollers, with a roller speed of 30-35m / min and a calendering ratio of 8-10, the sheet thickness is controlled at 0.8-1.2mm. Tiangong Calendering ensures that the sheet is uniform in thickness, smooth, free of bubbles and broken edges, and has a satin-like smooth surface. The sheet thickness can be adjusted according to product requirements.

[0080] S10, Finely sliced ​​noodles: Cut the noodles with a sharp blade to form shredded noodles with a width of 1.0~1.5mm; when finely slicing, ensure that the noodles are of uniform width to form thousands of silver threads.

[0081] S11. Wavy Arrangement: The shredded noodles are arranged in a wavy shape with a wave height of 3-5mm and a wavelength of 8-10mm. This wavy shape facilitates subsequent steaming and drying.

[0082] S12. Continuous Steaming: The noodles are steamed for 90-120 seconds in a continuous steaming machine under saturated steam at 103-107℃. This gelatinizes the starch in the noodles, achieving a gelatinization degree of over 85%. Fully gelatinizing the starch (α-gelatinization) allows for moderate protein denaturation and coagulation, giving the noodles a cooked texture and good rehydration properties. A gelatinization degree of over 85% results in better water retention. Furthermore, the steamed noodles become translucent and elastic.

[0083] S13. Quantitative cutting: The noodles are cut according to the set length and weight by a rotating cutter. The steamed noodles fall from the conveyor belt and are precisely cut by the rotating cutter according to the set length and weight. The weight usually corresponds to the weight of a noodle cake, such as 80-100g.

[0084] S14. Precise placement into boxes: Divide the cut noodles into portions and place them into plastic or stainless steel molds on a continuous conveyor belt; the choice of molds should be adjusted according to actual needs.

[0085] S15, Pneumatic Shaping: High-pressure gas is used to assist in shaping, allowing the noodles to be shaped in the mold box; the shaped noodles will be more compact and firm.

[0086] S16. Combined drying: The shaped dough is microwaved and then dried with gradient cooling hot air to the set moisture content of the finished product.

[0087] S17. Cooling and finishing: The hot dough cakes after drying and unpacking are cooled through a cooling tunnel. The tunnel can be at room temperature or with cold air to prevent moisture condensation during subsequent packaging, which would cause the dough cakes to absorb moisture, soften, or become moldy. This process also helps to stabilize the shape of the dough cakes and remove defective products.

[0088] S18. Flavoring the soup noodles: Prepare the separate broth seasoning powder packet, sauce packet, and vegetable packet together with the cooled noodles according to the standard ratio;

[0089] S19. Automatic Packaging: The dough and various ingredient packets are packaged together in a bowl / bag using a fully automatic packaging machine to complete the finished product.

[0090] The core innovation of this embodiment lies in combining the precise proportioning of raw material components with the coordinated control of process parameters. This effectively maintains the integrity of the gluten network structure and optimizes the degree of starch gelatinization under non-frying conditions, achieving the effects of low GI value, high elasticity and high gluten texture, rapid rehydration, and low fat properties. Specifically, this solution reduces oxidation and promotes gluten protein hydration through vacuum kneading. Combined with a maturation and proofing process under specific temperature and humidity conditions, it alleviates the problem of decreased dough extensibility caused by the addition of low-GI components. At the same time, precise control of steaming temperature and time ensures that the degree of gelatinization meets the standard, avoiding excessive gelatinization that damages the skeletal structure. Furthermore, the combination of microwave treatment and gradient cooling hot air drying maintains the porous structure inside the dough, thus systematically solving the technical bottlenecks of poor rehydration, insufficient gluten strength, and structural collapse.

[0091] Specifically, in some embodiments of this application, a vacuum kneading step is proposed to optimize the dough structure. However, in this process, the parameters of kneading speed, vacuum degree, time and water content are not precisely controlled, resulting in insufficient development of the gluten network. In particular, after adding resistant starch and konjac flour, the dough extensibility is significantly reduced, resulting in insufficient elasticity, poor gluten strength and soft and mushy texture of the noodles after rehydration.

[0092] In this regard, this application further proposes that kneading dough in a vacuum dough mixer also includes kneading the dough for 10-15 minutes in a vacuum dough mixer at a speed of 60-80 r / min and a vacuum degree of -0.06 to -0.08 MPa to obtain a dough with a water content of 28%-32%.

[0093] Among these parameters, kneading speed refers to the rotation speed of the mixing shaft during vacuum kneading, which can be set within the range of 60-80 revolutions per minute. This avoids uneven mixing caused by low speeds or thermal denaturation of gluten proteins caused by high speeds, thereby promoting the uniform development of the gluten network. Vacuum degree refers to the negative pressure level inside the vacuum kneader, which can be set within the range of -0.06 to -0.08 MPa to reduce the oxidative damage of proteins by oxygen and enhance the continuity and stability of the gluten network. Kneading time refers to the duration of kneading the dough in the vacuum kneader, which can be controlled within 10-15 minutes to ensure that the gluten proteins are fully hydrated to form a three-dimensional structure, while avoiding over-kneading and loss of elasticity. Dough moisture content refers to the mass percentage of water in the dough, which can be adjusted to 28%-32%. This balances the softness and structural strength of the dough by taking into account the water absorption characteristics of resistant starch and dietary fiber in the raw materials, thus solving the problems of cracking or sticking.

[0094] Specifically, the solution in this application achieves synergistic effects by precisely controlling the rotation speed, vacuum level, time, and moisture content during the vacuum kneading process. In a vacuum environment, a suitable rotation speed ensures the dough is kneaded evenly without generating excessive heat; a specific vacuum level effectively isolates oxygen, preventing protein oxidation; a reasonable kneading time allows for full hydration of gluten proteins; and optimized moisture content accommodates the water absorption characteristics of functional ingredients. These factors collectively promote the full development and stability of the gluten network, enhancing the dough's extensibility and structural strength, thereby maintaining uniform extensibility during subsequent ripening and rolling processes. Ultimately, this supports the production of non-fried instant noodles that rehydrate quickly and have a chewy texture.

[0095] As a preferred embodiment, the solution of this application is implemented as follows: In the vacuum kneading step, the speed of the dough mixer is set to a medium range, the vacuum degree is maintained at a moderate negative pressure level, the kneading process lasts for an appropriate time, and the moisture content of the dough is adjusted to a suitable range according to the characteristics of the raw materials. The operator monitors the state of the dough to ensure that it is soft and elastic, without cracks or sticking, so as to facilitate the smooth progress of subsequent processes.

[0096] Through the above solution, this application effectively solves the problems of insufficient dough extensibility and poor gluten strength, enabling noodles to maintain high elasticity and chewy texture after rehydration, while avoiding quality degradation caused by the addition of functional ingredients.

[0097] In a preferred embodiment, the present application involves continuous stretching through double-folding stages (6-8 rollers), with a roller speed of 30-35 m / min and a calendering ratio of 8-10. This ensures that the sheet is of uniform thickness, smooth, free of bubbles and broken edges, and has a satin-like smooth surface. The final sheet thickness is controlled at approximately 0.8-1.2 mm.

[0098] Specifically, in some of the embodiments described above in this application, a non-fried dehydration step is proposed to achieve low fat and rapid rehydration. However, in the process of its implementation, inaccurate dehydration process parameters lead to problems such as dough structure collapse, poor rehydration, and soft and mushy texture.

[0099] In this regard, this application further proposes a non-fried dehydration step including: first, microwaving the shaped dough with a microwave power of 750-850W, a frequency of 2440-2460MHz, and a processing time of 55-65s; then transferring it to a hot air drying oven for gradient cooling hot air drying, with an initial temperature of 70-85℃, a humidity of 28%-32%, and a drying time of 40-45min, followed by a subsequent temperature of 55-65℃, a humidity of 8%-12%, and a drying time of 20-25min, resulting in a finished product moisture content ≤12%.

[0100] Microwave processing power refers to the energy intensity output by the microwave equipment, which can be achieved using an adjustable-power industrial microwave generator. By controlling the power within a specific range, the dough is ensured to be heated evenly without burning, aiming to quickly remove surface moisture and avoid localized overheating. This frequency range is conducive to the effective excitation of water molecules and internal moisture migration, promoting the diffusion of moisture from the interior of the dough to the surface. Microwave processing time is the duration for which the dough is exposed to the microwave field, achieved using a timing control system. Precise time control avoids over-drying or under-drying, aiming to balance dehydration efficiency and the integrity of the dough structure. Initial stage The temperature and humidity of the first stage refer to the initial conditions of hot air drying, which are achieved using an automatic temperature and humidity control system. The high temperature and humidity environment promotes the diffusion of internal moisture, aiming to accelerate moisture migration and prevent rapid surface hardening. The temperature and humidity of the subsequent stages can be understood as the cooling conditions of the drying process, which are achieved using staged temperature control equipment to gradually reduce temperature and humidity to reduce surface stress, aiming to alleviate drying stress concentration and maintain noodle elasticity. The finished product moisture content refers to the final water content of the noodle cake, which is achieved by monitoring and adjusting drying parameters through a moisture meter, aiming to ensure the synergistic optimization of storage stability and boiling water rehydration performance.

[0101] Specifically, the solution of this application rapidly and uniformly removes surface moisture from the dough during a microwave drying stage under specific power, frequency, and time parameters. Simultaneously, it utilizes the penetrating properties of microwaves to promote internal moisture migration and prevent surface hardening from hindering subsequent drying. Subsequently, a gradient cooling hot air drying stage accelerates the diffusion of internal moisture to the surface under initial high temperature and humidity conditions, avoiding structural shrinkage caused by rapid water loss. Then, slow dehydration is achieved under subsequent low temperature and low humidity conditions to reduce stress concentration in the dough. Finally, the moisture content of the finished product is controlled within a set threshold, ensuring that the noodles are not easily spoiled during storage while retaining sufficient hydrophilic groups for rapid rehydration with boiling water. This forms a complete technical system to solve the structural collapse problem during the dehydration process.

[0102] As a specific implementation method, the solution of this application is implemented as follows: the shaped dough is placed in an industrial microwave drying equipment, the microwave processing power is set to 800W, the frequency is 2450MHz, and the processing time is 60 seconds; then it is transferred to a hot air drying oven, the initial stage is set to a temperature of 80℃ and a relative humidity of 30%, and the drying time is 42 minutes; the subsequent stage is set to a temperature of 60℃ and a relative humidity of 10%, and the drying time is 22 minutes; finally, the moisture content of the dough is controlled to be 11.5% by an online moisture monitoring system.

[0103] Through the above solution, this application effectively avoids the collapse of the dough structure during dehydration, significantly improves the rehydration performance and chewy texture of the noodles, and solves the technical problems of poor rehydration and soft texture.

[0104] Specifically, in some embodiments of this application, a step of cooling the dried dough to room temperature is proposed to complete the cooling process. However, in this process, improper control of the cooling rate can easily lead to uneven temperature gradient inside the dough and stress concentration in the structure, causing the dough structure to collapse, thereby damaging the rehydration performance and taste quality of the noodles.

[0105] In this regard, this application further proposes that step S7 also includes: rapidly cooling the dried dough after it has been removed from the box through a cooling tunnel, using cold air at 15-20°C and a wind speed of 1-1.5 m / s, so that the temperature of the dough after cooling is 30-40°C.

[0106] The cooling tunnel is a device used for rapid cooling of the dough. It can be implemented using a tunnel-type air-cooling system. The purpose is to accelerate heat dissipation through forced convection, shorten the exposure time to high temperatures, and prevent the dough from softening and deforming. The cold air temperature refers to the temperature of the air used for cooling, which can be set within the range of 15-20℃ to provide sufficient cooling driving force while avoiding noodle brittleness caused by low temperatures or insufficient cooling efficiency caused by high temperatures. The wind speed refers to the flow speed of the cold air, which can be controlled within the range of 1-1.5m / s to ensure that the cold air penetrates the dough evenly, eliminates local temperature differences, and reduces the accumulation of internal stress. The final temperature of the dough after cooling refers to the final temperature of the dough after cooling, which can be maintained in the range of 30-40℃ to avoid condensation and provide suitable conditions for subsequent packaging, preventing heat damage or structural loosening.

[0107] Specifically, the solution proposed in this application achieves rapid and uniform temperature reduction of the dough by utilizing the forced convection environment of a cooling tunnel combined with specific temperature and wind speed parameters. Since the cold air temperature is set within the range of 15-20℃, effective cooling driving force is ensured while avoiding the risk of noodle brittleness. Simultaneously, the wind speed is controlled within the range of 1-1.5 m / s, allowing the cold air to penetrate each layer of the dough evenly, eliminating internal temperature gradients and reducing structural stress concentration. Furthermore, the temperature is maintained within the 30-40℃ range after cooling, ensuring the dough is slightly above ambient temperature, preventing condensation and creating stable conditions for packaging. The synergistic effect of these parameters fundamentally suppresses the problem of dough structural collapse.

[0108] As a preferred embodiment, the solution of this application is implemented as follows: the cooling tunnel adopts a multi-segment design, and cold air is blown in evenly from the upper and lower surfaces of the dough. The wind speed is set to 1.2m / s. During the transmission of the dough in the tunnel, the temperature gradually drops to 35°C, ensuring that the internal and external temperatures of the dough are consistent and the structure is intact.

[0109] Through the above solution, this application effectively solves the problem of dough structure collapse, ensuring that the noodles quickly regain their chewy texture during rehydration, while maintaining good rehydration performance and edible quality.

[0110] The following description, in conjunction with specific embodiments and comparative examples, further illustrates the above-mentioned high-elasticity, high-gluten, low-GI non-fried instant noodles and their preparation method.

[0111] Example 1

[0112] A type of high-elasticity, high-gluten, low-GI non-fried instant noodle made from the following ingredients:

[0113] High-gluten wheat flour: 60 parts

[0114] Gluten powder: 12 servings

[0115] Corn resistant starch: 15 parts

[0116] Soy protein powder: 5 servings

[0117] 2 parts konjac flour

[0118] 2 portions of oat beta-glucan

[0119] 1 part sodium alginate

[0120] Complex phosphate (sodium tripolyphosphate:sodium pyrophosphate:sodium hexametaphosphate = 1:1:0.5): 0.3 parts

[0121] Baking soda (potassium carbonate:sodium carbonate = 1:1): 0.2 parts

[0122] Salt: 1.5 parts

[0123] Water: 30 parts

[0124] Its preparation method is as follows:

[0125] 1. Add all dry powder ingredients to the mixer and mix for 5 minutes. Dissolve the baking soda and salt in water.

[0126] 2. Add the solution to a vacuum dough mixer and mix for 12 minutes at a vacuum of -0.07 MPa and a speed of 70 r / min to obtain a uniform dough.

[0127] 3. Let the dough mature at 28℃ and 80% humidity for 25 minutes.

[0128] 4. The dough is rolled into a 1.2mm thick sheet using a composite calender and proofed for 15 minutes at 33℃ and 85% humidity.

[0129] 5. After cutting into strips and folding into flowers, steam at 102℃ for 100 seconds.

[0130] 6. After quantitative cutting and shaping, it is first dried by microwave at 800W for 1 minute, and then dried by hot air at 80℃ for 40 minutes.

[0131] 7. Pack after cooling.

[0132] Example 2

[0133] A type of high-elasticity, high-gluten, low-GI non-fried instant noodle made from the following ingredients:

[0134] High-gluten wheat flour: 75 parts

[0135] Gluten powder: 8 servings

[0136] Pea resistant starch: 20 parts

[0137] Soy protein powder: 3 servings

[0138] 3 parts konjac flour

[0139] Oat beta-glucan: 5 servings

[0140] Sodium alginate: 1.5 parts

[0141] Complex phosphate (sodium tripolyphosphate:sodium pyrophosphate:sodium hexametaphosphate = 2:1:1): 0.3 parts

[0142] Baking soda (potassium carbonate:sodium carbonate = 1:1): 0.3 parts

[0143] Salt: 2 parts

[0144] Water: 35 parts

[0145] The preparation method is similar to that in Example 1.

[0146] Comparative Example

[0147] Commercially available regular non-fried instant noodles (main ingredients are refined wheat flour and starch).

[0148] Performance testing

[0149] The products obtained in Examples 1 and 2 and the comparative product were tested, and the results are shown in Table 2 below:

[0150] Test Project Example 1 Example 2 Comparative Example Fat content (%) 0.8 0.7 1.5 Protein content (%) 18.5 17.8 9.2 Dietary fiber content (%) 9.2 8.5 2.1 GI value 55 (low GI) 72 (medium GI) 89 (high GI) Rehydration time (minutes) 4.5 4.0 5.5 Elasticity (texture analyzer, mm) 8.5 8.2 6.0 Texture (texture analyzer, g) 1250 1180 850 Sensory evaluation (total score 10) 8.8 (elasticity) 8.5 (elasticity) 6.5 (Slightly soft, slightly sticky)

[0151] Test results show that the instant noodles prepared by this invention are significantly superior to commercially available ordinary non-fried instant noodles in terms of nutritional indicators (high protein, high fiber, low fat), GI value, and most importantly, texture indicators (elasticity and chewiness).

[0152] In summary, the high-elasticity, high-gluten, low-GI non-fried instant noodles and their preparation method provided in this application effectively coordinate the contradiction between low GI value and high gluten by optimizing the raw material ratio and combining it with a non-fried process. At the same time, it improves rehydration performance and fat content control, and has the advantages of low GI value, high elasticity, high gluten, rapid rehydration and low fat.

[0153] The above description is merely an embodiment of this application and is not intended to limit the scope of protection of this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the scope of protection of this application.

Claims

1. A type of high-elasticity, high-gluten, low-GI non-fried instant noodles, characterized in that, By weight, the product comprises the following basic raw material components: 60-75 parts high-gluten wheat flour, 5-10 parts wheat gluten, 10-20 parts resistant starch, 3-8 parts soybean protein powder, 1-3 parts konjac flour, 2-5 parts oat β-glucan, 0.5-1.5 parts sodium alginate, and 0.1-0.3 parts compound phosphate. The non-fried instant noodles meet the following requirements: GI value ≤ 55, elastic modulus ≥ 1.8 MPa, shear strength ≥ 450 g, boiling water rehydration time < 4 min, and fat content ≤ 3%.

2. The high-elasticity, high-gluten, low-GI non-fried instant noodles according to claim 1, characterized in that, By weight, the basic raw material components also include: 0.1-0.3 parts of edible alkali and 1-2 parts of salt.

3. The high-elasticity, high-gluten, low-GI non-fried instant noodles according to claim 1, characterized in that, The resistant starch is at least one of corn resistant starch, pea resistant starch, or potato resistant starch.

4. The high-elasticity, high-gluten, low-GI non-fried instant noodles according to claim 1, characterized in that, The complex phosphate is one or more of sodium pyrophosphate, sodium tripolyphosphate, and sodium hexametaphosphate.

5. The high-elasticity, high-gluten, low-GI non-fried instant noodles according to claim 1, characterized in that, The composite phosphate is a mixture of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate, in parts by weight: 1-2 parts sodium tripolyphosphate, 1-2 parts sodium pyrophosphate and 0.5-1 parts sodium hexametaphosphate.

6. The high-elasticity, high-gluten, low-GI non-fried instant noodles according to claim 2, characterized in that, Baking soda is a mixture of potassium carbonate and sodium carbonate.

7. A method for preparing high-elasticity, high-gluten, low-GI non-fried instant noodles according to any one of claims 1-6, characterized in that, Includes the following steps: S1, Premium Wheat Selection: Made with high-quality, high-gluten wheat; S2. Stone milling: High-quality high-gluten wheat is milled at low speed and low temperature using a stone mill to obtain stone milled wheat flour; S3. Fine sieving and selection: Stone-ground wheat flour is sieved and filtered with a mesh size of 100-140 to obtain high-gluten wheat flour; S4. Gluten-based powder: Mix 60-75 parts high-gluten wheat flour, 5-10 parts wheat gluten, 10-20 parts resistant starch, 3-8 parts soybean protein powder, 1-3 parts konjac flour, 2-5 parts oat β-glucan, 0.5-1.5 parts sodium alginate, and 0.1-0.3 parts compound phosphate evenly to form a mixed powder. S5. Jade liquid mixing: Prepare the jade liquid by mixing 30-35 parts water, 1-2 parts salt, and 0.1-0.3 parts edible alkali, and control the temperature at 25-30℃. S6. Vacuum kneading: Add the liquid jade to the mixed powder and knead in a vacuum kneading machine to obtain dough; S7. Tai Chi ripening: Place the kneaded dough into a dough proofing conveyor and let it rise and ripen for 20-30 minutes; S8, Thousand-Jun Compound: Through multiple roller compounding, loose dough is repeatedly squeezed and stretched into a sheet; S9, Tiangong Calendering: Through double-stage folding of 6-8 grade rollers, the calendering roller speed is 30-35m / min, and the calendering ratio is 8-10 times, so that the sheet thickness is controlled at 0.8-1.2mm. S10, Finely sliced ​​noodles: Cut the noodles with a sharp blade to form shredded noodles with a width of 1.0~1.5mm; S11. Wavy Arrangement: The shredded noodles are arranged to form a wavy shape with a wave height of 3-5mm and a wavelength of 8-10mm. S12. Continuous Steaming: The noodles are steamed for 90-120 seconds in a continuous steaming machine under saturated steam at 103-107℃. This gelatinizes the starch in the noodles, achieving a gelatinization degree of over 85%. S13. Quantitative cutting: The noodles are cut according to a set length and weight by a rotating cutter; S14. Precise boxing: Divide the cut noodles into portions and place them into plastic or stainless steel molds on a continuous conveyor belt. S15, Pneumatic shaping: High-pressure gas is used to assist in shaping, so that the noodles can be shaped in the mold. S16. Combined drying: The shaped dough is microwaved and then dried with gradient cooling hot air to the set moisture content of the finished product. S17. Cooling and finishing: The hot dough after drying and unpacking is cooled down through a cooling tunnel; S18. Flavoring the soup noodles: Prepare the separate broth seasoning powder packet, sauce packet, and vegetable packet together with the cooled noodles according to the standard ratio; S19. Automatic Packaging: The dough and various ingredient packets are packaged together in a bowl / bag using a fully automatic packaging machine to complete the finished product.

8. The preparation method according to claim 7, characterized in that, The process of kneading dough in a vacuum dough mixer also includes kneading the dough in the vacuum dough mixer for 10-15 minutes at a speed of 60-80 r / min and a vacuum degree of -0.06 to -0.08 MPa to obtain a dough with a moisture content of 28%-32%.

9. The preparation method according to claim 7, characterized in that, Step S6 further includes: first, microwaving the shaped dough with a microwave power of 750-850W, a frequency of 2440-2460MHz, and a processing time of 55-65s; then transferring it to a hot air drying oven for gradient cooling hot air drying, with an initial temperature of 70-85℃, a humidity of 28%-32%, and a drying time of 40-45min, followed by a subsequent temperature of 55-65℃, a humidity of 8%-12%, and a drying time of 20-25min, resulting in a finished product moisture content ≤12%.

10. The preparation method according to claim 1, characterized in that, Step S7 further includes: rapidly cooling the dried dough after it has been removed from the box through a cooling tunnel. The rapid cooling uses cold air at 15-20℃ with a wind speed of 1-1.5m / s, and the temperature of the dough after cooling is 30-40℃.

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