CN101986867A - Method for drying fried-free instant noodles by microwaves - Google Patents
Method for drying fried-free instant noodles by microwaves Download PDFInfo
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- CN101986867A CN101986867A CN2010102940013A CN201010294001A CN101986867A CN 101986867 A CN101986867 A CN 101986867A CN 2010102940013 A CN2010102940013 A CN 2010102940013A CN 201010294001 A CN201010294001 A CN 201010294001A CN 101986867 A CN101986867 A CN 101986867A
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Abstract
The invention discloses a method for drying fried-free instant noodles by microwaves, which belongs to the technical field of instant noodles (an instant food). The fried-free instant noodles are produced by using flour or flour and coarse cereals as main raw materials, and the method for producing the fried-free instant noodles comprises the following steps: adding water into the raw materials and kneading the obtained mixture into a dough by a flour-mixing machine; continuously rolling the dough in a calendar; cutting the obtained dough into noodles by a cutting machine; carrying out twisting and cutting on the noodles by a twisting/cutting machine; cooking the obtained noodles by a cooking machine; and finally, carrying out drying, cooling and packaging on the noodles subject to cooking; or the method for producing the fried-free instant noodles comprises the followings steps: adding water into the raw materials and kneading the obtained mixture into a dough by a flour-mixing machine; cooking the obtained dough and extruding the dough into noodles by an automatic cooking/extruding machine; cutting the obtained noodles into noodles with preset length by a cutting machine; and finally, carrying out drying, cooling and packaging on the noodles; the method for drying the fried-free instant noodles by the microwaves is characterized in that in the two noodle drying processes, the noodles are dried by microwaves, that is, the noodles are dried by a microwave oven. The method for drying the fried-free instant noodles by the microwaves is high in thermal efficiency and quick in drying speed; by using the method for the fried-free instant noodles by the microwaves, energies are saved, and the damages on the nutrients of the noodles in the process of drying can be reduced; meanwhile, prior to the drying process, the noodles are not required to be frozen.
Description
Technical field
The invention belongs to instant food-instant noodles technical field, be specifically related to a kind of method that adopts microwave drying to produce non-fried instant noodle.
Background technology
Instant food-instant noodles, it is an edible after dashing with boiling water, also can be instant, because instant tends to be with it so people travel on official business, in addition, it also is that people are busy with one's work and tackle the economic food of three meals in a day.But produce in the drying process of non-fried instant noodle, prior art all adopts the method for heated-air drying, adopt hot blast dried instant noodles, its thermal efficiency is very low, because hot blast is generally all realized by the Steam Heating air, in this hot transfer process, thermal waste is serious, and drying time is long, generally needs 3～5 hours.As directly using the electrical heating air, drying cost is higher.In order to save convenient for production the drying cost in the drying process, people have proposed publication number: CN101283751, and open day: 2008-10-15, application number were 200810111372.6 " a kind of production methods of instant noodles "; Notification number: CN 1701708, the day for announcing: 2005-11-30, application number is 200510033770.7 technical schemes such as " production technology of non-fried instant noodles and production equipments ", though above-mentioned technical scheme adopts its thermal efficiency of heated-air drying to increase than prior art, but still there is the drying cost height, the disadvantage that drying time is long, because " a kind of production methods of instant noodles " patent application, make noodles quick-frozen 30～50 minutes under 0～-35 ℃ of condition, make the noodles central temperature reach 0～-18 ℃, the noodles that quick-frozen is good are directly sent into electromagnetic drying device flash evaporation under negative pressure state.This scheme one is 30～50 minutes needs energy of quick-frozen under 0～-35 ℃ of condition, the 2nd, need process time of quick-frozen, and as adding electromagnetism oven dry noodles 26～30 minutes again, required electric energy is considerable, all also needs 56～80 minutes drying times." production technology of non-fried instant noodles and production equipment " patent application, heat pump low temperature and low humidity quick drying technology is adopted in oven dry, but a major defect of air source heat pump is that heat capacity and heating performance coefficient reduce along with the reduction of outside air temperature, so its use is subjected to the restriction of environment temperature; In addition, heat pump drying technology is to consume a part of mechanical power, for example electric energy, heat in the low temperature environment could be sent in the hot environment and go, only its efficient of this transfer process is than higher, and still there is the hot-air that is converted to by heat pump in it, the problem that the drying noodle thermal efficiency is low.
Summary of the invention
The objective of the invention is to provide a kind of method that adopts microwave drying to produce non-fried instant noodle, the thermal efficiency height of its drying noodle, speed is fast, the production high efficiency, so this method is energy savings both, can reduce the destruction of instant noodles nutrition in drying process again; In addition, it does not need noodles are carried out freezing before drying process, and this had both reduced manufacturing procedure, had reduced processing cost, and had reduced the input of freezing equipment.
Above-mentioned goal of the invention is achieved through the following technical solutions, a kind of method that adopts microwave drying to produce non-fried instant noodles, it comprises following operation: flour or flour and coarse cereals are primary raw material, adopt dough mixing machine to carry out raw material and add continuous calendering in water and the face → calender → be cut into noodles → folding flower cutting machine through cutting machine again and roll over colored cut-out → precooker boiling → drying → cooling → packing; Or flour or flour and coarse cereals are raw material, adopt dough mixing machine to carry out raw material and add water and face → from ripe extruding strings device and cook and squeeze silk and become noodles → be cut into through the cutting machine noodles → drying → cooling → packing of quantitative length; Its main points are that the noodles drying process of above-mentioned two kinds of operations all adopts microwave drying, are about to noodles and carry out drying through micro-wave oven.
Above-mentioned employing microwave drying is produced the method for non-fried instant noodle, and one of its method is that the microwave frequency of microwave drying is 2450MHz ± 50Hz.
Beneficial effect of the present invention: one, heating using microwave is that the electromagnetic viscosimeter of high frequency acts on and has electropolar noodles material molecule, makes its molecular arrangement and orientation acute variation, and produces the fierce effect that is similar to " friction ", makes the heating of noodles material.This process is that the energy of electromagnetic field of microwave is converted into heat energy.Hydrone is a polar molecule, the strong absorption microwave.The noodles material that contains moisture is when being subjected to enough strong microwave radiation, and hydrone wherein absorbs the very fast intensification evaporation of microwave, and noodles are able to rapid drying.Two, heating using microwave characteristics 1, heating are rapidly, evenly.2, efficient energy-saving.3, antimycotic antiseptic is fresh-keeping, can preserve the activity of noodles material and vitamin wherein, color and luster and nutrition to greatest extent.4, can produce the saving labour continuously.5, safe and harmless: because microwave energy is to be controlled in the metal heating clamber and in the waveguide to work, so microwave is controlled effectively.Do not have radiation hazard and noxious gas emission, do not produce waste heat, neither contaminated food is also free from environmental pollution, improves working conditions.6, occupation area of equipment is few, reduces investment outlay.Because the thermal efficiency height of above-mentioned reason drying noodle of the present invention, speed is fast, the production high efficiency, compare with traditional heated air drying, can reduce about 80% drying time, thus both energy savings of this method, the destruction that can reduce instant noodles nutrition in drying process again; In addition, it does not need noodles are carried out freezing before drying process, and this had both reduced manufacturing procedure, had reduced processing cost, and had reduced the input of freezing equipment.
The specific embodiment
Embodiment one: the embodiment of the invention one: it comprises following operation: be primary raw material with flour, adopt dough mixing machine to carry out raw material and add continuous calendering in water and the face → calender → again and be cut into noodles → folding flower cutting machine through cutting machine and roll over colored cut-out → precooker boiling → noodles are carried out drying → cooling → packing through the tunnel type micro wave stove; The microwave frequency of tunnel type micro wave stove is 2450MHz., 35 minutes drying times.
Embodiment two: it comprises following operation the embodiment of the invention two: with flour and corn flour is primary raw material, adopts dough mixing machine to carry out raw material and adds water and face → from ripe extruding strings device and cook and squeeze silk and become noodles → be cut into the noodles of quantitative length → noodles are carried out drying → cooling → packing through the tunnel type micro wave stove through cutting machine; The microwave frequency of tunnel type micro wave stove is 2500MHz, 30 minutes drying times.
Claims (2)
1. method that adopts microwave drying to produce non-fried instant noodle, it comprises following operation: flour or flour and coarse cereals are primary raw material, adopt dough mixing machine to carry out raw material and add continuous calendering in water and the face → calender → be cut into noodles → folding flower cutting machine through cutting machine again and roll over colored cut-out → precooker boiling → drying → cooling → packing; Or flour or flour and coarse cereals are raw material, adopt dough mixing machine to carry out raw material and add water and face → from ripe extruding strings device and cook and squeeze silk and become noodles → be cut into through the cutting machine noodles → drying → cooling → packing of quantitative length; The noodles drying process that it is characterized in that above-mentioned two kinds of operations all adopts microwave drying, is about to noodles and carries out drying through micro-wave oven.
2. employing microwave drying according to claim 1 is produced the method for non-fried instant noodle, and the microwave frequency that it is characterized in that microwave drying is 2450MHz ± 50Hz.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102940013A CN101986867A (en) | 2010-09-28 | 2010-09-28 | Method for drying fried-free instant noodles by microwaves |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010102940013A CN101986867A (en) | 2010-09-28 | 2010-09-28 | Method for drying fried-free instant noodles by microwaves |
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| CN101986867A true CN101986867A (en) | 2011-03-23 |
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| CN2010102940013A Pending CN101986867A (en) | 2010-09-28 | 2010-09-28 | Method for drying fried-free instant noodles by microwaves |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178174A (en) * | 2011-05-11 | 2011-09-14 | 邹光友 | Method for producing non-fried sweet potato instant noodles by squeezing and pressing process |
| CN102197864A (en) * | 2011-06-21 | 2011-09-28 | 湖北富程魔芋产业发展有限公司 | Method for improving rehydration property of non-fried coarse cereal instant noodles |
| CN103141767A (en) * | 2013-04-02 | 2013-06-12 | 广东锦丰实业有限公司 | Non-fried instant noodles with low oil content and fried flavor and preparation method thereof |
| CN107712620A (en) * | 2017-11-16 | 2018-02-23 | 湖南裕湘食品有限公司 | Coarse cereals non-fried instant noodle and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2245343Y (en) * | 1995-04-10 | 1997-01-22 | 国营南京电子管厂 | Microwave no-oil instant noodles processing equipment |
| CN1364423A (en) * | 2002-02-22 | 2002-08-21 | 韩岩 | Un-fried vegetable and grains nutritious instant noodles and the making method |
| CN101449765A (en) * | 2008-12-04 | 2009-06-10 | 武汉工业学院 | Coarse cereals instant noodle and preparation method thereof |
-
2010
- 2010-09-28 CN CN2010102940013A patent/CN101986867A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2245343Y (en) * | 1995-04-10 | 1997-01-22 | 国营南京电子管厂 | Microwave no-oil instant noodles processing equipment |
| CN1364423A (en) * | 2002-02-22 | 2002-08-21 | 韩岩 | Un-fried vegetable and grains nutritious instant noodles and the making method |
| CN101449765A (en) * | 2008-12-04 | 2009-06-10 | 武汉工业学院 | Coarse cereals instant noodle and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 《粮油食品科技》 20061231 张钟等 不同熟制干制方法对方便面品质的影响 第14卷, 第5期 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178174A (en) * | 2011-05-11 | 2011-09-14 | 邹光友 | Method for producing non-fried sweet potato instant noodles by squeezing and pressing process |
| CN102178174B (en) * | 2011-05-11 | 2015-10-07 | 邹光友 | A kind of method of extrusion production non-fried sweet potato instant noodle |
| CN102197864A (en) * | 2011-06-21 | 2011-09-28 | 湖北富程魔芋产业发展有限公司 | Method for improving rehydration property of non-fried coarse cereal instant noodles |
| CN102197864B (en) * | 2011-06-21 | 2012-11-21 | 湖北富程魔芋产业发展有限公司 | Method for improving rehydration property of non-fried coarse cereal instant noodles |
| CN103141767A (en) * | 2013-04-02 | 2013-06-12 | 广东锦丰实业有限公司 | Non-fried instant noodles with low oil content and fried flavor and preparation method thereof |
| CN103141767B (en) * | 2013-04-02 | 2014-04-23 | 福家欢食品股份有限公司 | Non-fried instant noodles with low oil content and fried flavor and preparation method thereof |
| CN107712620A (en) * | 2017-11-16 | 2018-02-23 | 湖南裕湘食品有限公司 | Coarse cereals non-fried instant noodle and preparation method thereof |
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Application publication date: 20110323 |