CN102696965A - Production method of non-fried flavored instant noodle by micro-expansion - Google Patents
Production method of non-fried flavored instant noodle by micro-expansion Download PDFInfo
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Abstract
The invention relates to a production method of non-fried flavored instant noodle by micro-expansion. The production method includes using a dual-speed mixer to well mix 100 weight parts of wheat flour with softened water, salt, edible alkali, lecithin, wheat gluten and modified starch, which account for 15-20%, 1-2%, 0.1-0.3%, 0.6-1.5%, 1-2% and 5-15% of the wheat four by weight respectively. A production device of the non-fried flavored instant noodle is formed by sequentially combining a dual-spindle dual-speed mixer, a cooking conveyor, a combined tablet press, a dough sheet cooking conveyor, a secondary leavening trough, a continuous sheeting and shredding machine, a multi-tier continuous dough steamer, a single-tier continuous dough steamer, a drawing, cutting and arranging machine, a dough shaper, a high-temperature hot air drier, a medium-temperature hot air drier, an air-cooling conveyor and an automatic packer. By the production method, noodles can be micro-expanded in a short time to form meshed gluten, and rehydrating effect and taste of the non-fried flavored instant noodle are improved.
Description
Technical field
The present invention relates to a kind of production method of non-fried flavor instant noodle, the method for non-fried flavor instant noodle is produced in specifically a kind of microbulking.
Background technology
Instant noodles have become international instant food at present.China has become the production and consumption big country of whole world instant noodles.The instant noodles industry is one of most important food processing industry of China always; Present Chinese instant noodles mainly are fried instant noodles; The face cake is through after fried, but fried when guaranteeing instant, causes but much comprising that the nutrient of vitamin etc. is lost.Non-fried instant noodle is following instant noodles main development tendency, but in process of production, there are technical barriers such as rehydration difficulty, noodles recovery effect difference in non-fried instant noodle.Have applied for that denomination of invention is that non-fried flavor instant noodle and industrialization high-efficiency production method, the patent No. are the patent of invention of CN200910061027.0 in Wuhan Guanlida Bishi Food Co., Ltd. and on March 6th, 2009; Have the shortcoming that the production time is long, specific yield is low though this patented technology has solved prior art, also there is the shortcoming of rehydration difficulty, noodles recovery effect difference in it.The microbulking technology that the present invention relates to has well solved this problem.Through the microbulking that produces in the noodles production process, make noodles form porous network structure, on rehydration time and mouthfeel, be greatly improved.
Summary of the invention
The present invention has carried out technological improvement to the defective of prior art, provides a kind of microbulking to produce the method for non-fried flavor instant noodle.The production equipment of its employing independent research, special component and prescription, reasonable technology layout have improved non-fried flavor instant noodle rehydration effect and eating mouth feel.
Production method of the present invention may further comprise the steps:
(1), adds the demineralized water 15-20%, edible salt 1-2%, dietary alkali 0.1-0.3%, lecithin 0.6-1.5%, Gluten 1-2%, the converted starch 5-15% that account for the wheat flour percentage by weight and stir through the double speed dough mixing machine with wheat flour 100 weight portions;
(2) dough that mixes proofs 25-40 minute in the slaking conveyer, get into compound tablet press machine compressing tablet behind the gluten of formation network structure;
(3) dough sheet to compressing tablet proofs 25-40 minute in dough sheet slaking conveyer; Then dough sheet being carried out secondary in 2 awake face grooves proofs;
(4) to the continuous compressing tablet wire vent of dough sheet, form continuous ripple noodles;
(5) continuous ripple noodles carry out steaming faces through continuous machine for steaming after water spray, steam face 80-95 after second, wash with the lecithin and the soybean oil aqueous solution, steam 80-95 second again;
(6) noodles after the boiling are washed through trickle draining conveyer, and the ripple noodles are stretched to be face bar directly;
(7) will face bar directly and carry out component through minute row's machine; In the oven dry of hyperthermia drying machine, bake out temperature is that 150 ℃, time are 6-8 minute, and moisture is reduced to below 30% with the noodles of component;
(8) noodles are further dewatered through air drier, realize microbulking; Bake out temperature is that 100 ℃, time are 40 minutes, and moisture is reduced to below 8%; It is air-cooled then noodles to be got into air-cooled conveyer;
(9) noodles after air-cooled are packaged into the finished product instant noodles with flavor pack.
The present invention's technical scheme preferably is: the percentage by weight of lecithin and soybean oil respectively accounts for 1% in the middle lecithin of step (5) and the soybean oil aqueous solution.This process can prevent that noodles from breaking in the process of boiling, make the noodles of producing smooth mellow and full.Lecithin and soybean oil adding too much are not easy to realize microbulking.Air drier described in the step (8) comprises frame; Endless conveyor is housed on the frame; Air intake cover and outlet housing are housed above the frame; Blower fan is equipped with in the junction of air intake cover and outlet housing, and radiator is equipped with in the exit of outlet housing, and the top of endless conveyor surrounds a flute profile microbulking hothouse through dividing plate.Adopt this equipment can the face cake be carried out drying at short notice fast, realize microbulking, improved non-fried flavor instant noodle rehydration effect and eating mouth feel.
The better technical scheme of the present invention is: it is produced through the automation equipment serialization, and described automation equipment is cut off and divided row's machine, face piece trimmer, dried by hot air stream at high temperature machine, middle temperature air drier, air-cooled conveyer, automatic packaging machine to combine successively by twin shaft double speed dough mixing machine, slaking conveyer, compound tablet press machine, dough sheet slaking conveyer, the awake face groove of secondary, continuous compressing tablet wire vent machine, the continuous machine for steaming of multilayer, the continuous machine for steaming of individual layer, stretching.
The continuous production equipment of also a kind of non-fried flavor instant noodle microbulking of the present invention, it divides row's machine, face piece trimmer, dried by hot air stream at high temperature machine, middle temperature air drier, air-cooled conveyer, automatic packaging machine to combine successively by twin shaft double speed dough mixing machine, slaking conveyer, compound tablet press machine, dough sheet slaking conveyer, the awake face groove of secondary, continuous compressing tablet wire vent machine, the continuous machine for steaming of multilayer, the continuous machine for steaming of individual layer, the cut-out that stretches.Described air drier comprises frame; Endless conveyor is housed on the frame; Air intake cover and outlet housing are housed above the frame; Blower fan is equipped with in the junction of air intake cover and outlet housing, and radiator is equipped with in the exit of outlet housing, and the top of endless conveyor surrounds a flute profile microbulking hothouse through dividing plate.
Added Gluten among the present invention, it makes noodles form the network structure gluten in short time microbulking, has improved non-fried flavor instant noodle rehydration effect and eating mouth feel.The present invention adopts the first high temperature heated-air drying pattern of middle temperature again, has good, the fireballing advantage of expansion effect; Simultaneously in the moisture Control of high temperature section below 30%, can avoid expanded excessively in high temperature section.The present invention has overcome the defective of original Technology Need with the noodles poach, all adopts boiling, can make the noodles high resilience like this, rehydration effect is good, mouthfeel is abundanter.Production equipment of the present invention has the high advantage of automaticity.
Description of drawings
Fig. 1 is production equipment figure of the present invention
Fig. 2 is the structural representation of air drier of the present invention
Fig. 3 is the internal structure sketch map of air drier of the present invention
The specific embodiment
Below in conjunction with embodiment the present invention is further described
Embodiment one
(1), adds the demineralized water 15%, edible salt 1%, dietary alkali 0.1%, lecithin 0.6%, Gluten 1%, the converted starch 5% that account for wheat flour percentage and stir through the double speed dough mixing machine with wheat flour 100 weight portions;
(2) dough that mixes proofs 35 minutes in the slaking conveyer;
(3) form the gluten network structure and get into compound tablet press machine compressing tablet;
(4) dough sheet to compressing tablet proofs 35 minutes in dough sheet slaking conveyer;
(5) dough sheet behind the compound compressing tablet being carried out 2 times in 2 awake face grooves proofs;
(6) to the continuous compressing tablet wire vent of dough sheet;
(7) continuous ripple noodles carry out steaming faces through continuous machine for steaming after water spray.Steaming face 80-95 washing after second with lecithin, the soybean oil aqueous solution, the percentage by weight of lecithin and soybean oil respectively accounts for 1% in the aqueous solution, steams 80-95 second again;
(8) noodles after the boiling are washed through trickle draining conveyer, and the ripple noodles are stretched to be face bar directly;
(9) the branch row machine after the slaking is carried out component;
(10) noodles of component are dried at the hyperthermia drying machine, this moment, moisture was reduced to 25%, and temperature is 150, and the time is 7 minutes;
(11) noodles are carried out nearly step dehydration through air drier, and realize microbulking.Temperature is 100, and the time is 40 minutes.This moment, moisture was reduced to below 8%; Described air drier comprises frame; Endless conveyor is housed on the frame; Air intake cover and outlet housing are housed above the frame; Blower fan is equipped with in the junction of air intake cover and outlet housing, and radiator is equipped with in the exit of outlet housing, and the top of endless conveyor surrounds a flute profile microbulking hothouse through dividing plate.Adopt this equipment can the face cake be carried out drying at short notice fast, realize microbulking, improved non-fried flavor instant noodle rehydration effect and eating mouth feel.
(12) moisture reaches noodles in the control range to get into air-cooled conveyer air-cooled;
(13) noodles after air-cooled are packaged into the finished product instant noodles together in flavor pack.
The present invention produces through automation equipment serialization as shown in Figure 1, described automation equipment by twin shaft double speed dough mixing machine 1, slaking conveyer 2, compound tablet press machine 3, dough sheet slaking conveyer 4, secondary wake up face groove 5, continuously the continuous machine for steaming of the continuous machine for steaming of compressing tablet wire vent machine 6, multilayer 7, individual layer 8, stretch to cut off and divide row's machine 9, face piece trimmer 10, dried by hot air stream at high temperature machine 11, middle temperature air drier 12, air-cooled conveyer 13, automatic packaging machine to combine successively.Like Fig. 2, shown in Figure 3; Described air drier comprises frame; Endless conveyor 16 is housed on the frame, air intake cover 18 and outlet housing 19 are housed above the frame, blower fan 14 is equipped with in the junction of air intake cover 18 and outlet housing 19; Radiator 15 is equipped with in the exit of outlet housing 19, and the top of endless conveyor surrounds a flute profile microbulking hothouse 17 through dividing plate.
Embodiment two
(1), adds the demineralized water 15-20%, the edible salt 1 that account for wheat flour percentage with wheat flour 100 weight portions.5%, dietary alkali 0.2%, lecithin 0.9%, Gluten 1.5%, converted starch 10% stir through the double speed dough mixing machine;
(2) dough that mixes proofs 40 minutes in the slaking conveyer;
(3) form the gluten network structure and get into compound tablet press machine compressing tablet;
(4) dough sheet to compressing tablet proofs 40 minutes in dough sheet slaking conveyer;
(5) dough sheet behind the compound compressing tablet being carried out 2 times in 2 awake face grooves proofs;
(6) to the continuous compressing tablet wire vent of dough sheet;
(7) continuous ripple noodles carry out steaming faces through continuous machine for steaming after water spray.Steaming face 80-95 washing after second with lecithin, the soybean oil aqueous solution, the percentage by weight of lecithin and soybean oil respectively accounts for 1% in the aqueous solution, steams 80-95 second again;
(8) noodles after the boiling are washed through trickle draining conveyer, and the ripple noodles are stretched to be face bar directly;
(9) the branch row machine after the slaking is carried out component;
(10) noodles of component are dried at the hyperthermia drying machine, this moment, moisture was reduced to 25%, and temperature is 150, and the time is 7 minutes;
(11) noodles are carried out nearly step dehydration through the individual layer dryer, and realize microbulking.Temperature is to be 40 minutes 100 times.This moment, moisture was reduced to below 8%;
(12) moisture reaches noodles in the control range to get into air-cooled conveyer air-cooled;
(13) noodles after air-cooled are packaged into the finished product instant noodles together in flavor pack.
The present invention produces through automation equipment serialization as shown in Figure 1, described automation equipment by twin shaft double speed dough mixing machine 1, slaking conveyer 2, compound tablet press machine 3, dough sheet slaking conveyer 4, secondary wake up face groove 5, continuously the continuous machine for steaming of the continuous machine for steaming of compressing tablet wire vent machine 6, multilayer 7, individual layer 8, stretch to cut off and divide row's machine 9, face piece trimmer 10, dried by hot air stream at high temperature machine 11, middle temperature air drier 12, air-cooled conveyer 13, automatic packaging machine to combine successively.Like Fig. 2, shown in Figure 3; Described air drier comprises frame; Endless conveyor 16 is housed on the frame, air intake cover 18 and outlet housing 19 are housed above the frame, blower fan 14 is equipped with in the junction of air intake cover 18 and outlet housing 19; Radiator 15 is equipped with in the exit of outlet housing 19, and the top of endless conveyor surrounds a flute profile microbulking hothouse 17 through dividing plate.
Embodiment three
(1), adds the demineralized water 20%, edible salt 2%, dietary alkali 0.3%, lecithin 1.5%, Gluten 2%, the converted starch 15% that account for wheat flour percentage and stir through the double speed dough mixing machine with wheat flour 100 weight portions;
(2) dough that mixes proofs 30 minutes in the slaking conveyer;
(3) form the gluten network structure and get into compound tablet press machine compressing tablet;
(4) dough sheet to compressing tablet proofs 35 minutes in dough sheet slaking conveyer;
(5) dough sheet behind the compound compressing tablet being carried out 2 times in 2 awake face grooves proofs;
(6) to the continuous compressing tablet wire vent of dough sheet;
(7) continuous ripple noodles carry out steaming faces through continuous machine for steaming after water spray.Steaming face 80-95 washing after second with lecithin, the soybean oil aqueous solution, the percentage by weight of lecithin and soybean oil respectively accounts for 1% in the aqueous solution, steams 80-95 second again;
(8) noodles after the boiling are washed through trickle draining conveyer, and the ripple noodles are stretched to be face bar directly;
(9) the branch row machine after the slaking is carried out component;
(10) noodles of component are dried at the hyperthermia drying machine, this moment, moisture was reduced to 20%, and temperature is 150, and the time is 7 minutes;
(11) noodles are carried out nearly step dehydration through the individual layer dryer, and realize microbulking.Temperature is to be 40 minutes 100 times.This moment, moisture was reduced to below 8%;
(12) moisture reaches noodles in the control range to get into air-cooled conveyer air-cooled;
(13) noodles after air-cooled are packaged into the finished product instant noodles together in flavor pack.
The present invention produces through automation equipment serialization as shown in Figure 1, described automation equipment by twin shaft double speed dough mixing machine 1, slaking conveyer 2, compound tablet press machine 3, dough sheet slaking conveyer 4, secondary wake up face groove 5, continuously the continuous machine for steaming of the continuous machine for steaming of compressing tablet wire vent machine 6, multilayer 7, individual layer 8, stretch to cut off and divide row's machine 9, face piece trimmer 10, dried by hot air stream at high temperature machine 11, middle temperature air drier 12, air-cooled conveyer 13, automatic packaging machine to combine successively.Like Fig. 2, shown in Figure 3; Described air drier comprises frame; Endless conveyor 16 is housed on the frame, air intake cover 18 and outlet housing 19 are housed above the frame, blower fan 14 is equipped with in the junction of air intake cover 18 and outlet housing 19; Radiator 15 is equipped with in the exit of outlet housing 19, and the top of endless conveyor surrounds a flute profile microbulking hothouse 17 through dividing plate.
Claims (6)
1. the method for non-fried flavor instant noodle is produced in a microbulking, and it comprises the steps:
(1), adds the demineralized water 15-20%, edible salt 1-2%, dietary alkali 0.1-0.3%, lecithin 0.6-1.5%, Gluten 1-2%, the converted starch 5-15% that account for the wheat flour percentage by weight and stir through the double speed dough mixing machine with wheat flour 100 weight portions;
(2) dough that mixes proofs 25-40 minute in the slaking conveyer, get into compound tablet press machine compressing tablet behind the gluten of formation network structure;
(3) dough sheet to compressing tablet proofs 25-40 minute in dough sheet slaking conveyer; Then dough sheet being carried out secondary in 2 awake face grooves proofs;
(4) to the continuous compressing tablet wire vent of dough sheet, form continuous ripple noodles;
(5) continuous ripple noodles carry out steaming faces through continuous machine for steaming after water spray, steam face 80-95 after second, wash with the lecithin and the soybean oil aqueous solution, steam 80-95 second again;
(6) noodles after the boiling are washed through trickle draining conveyer, and the ripple noodles are stretched to be face bar directly;
(7) will face bar directly and carry out component through minute row's machine; In the oven dry of hyperthermia drying machine, bake out temperature is 150, the time is 6-8 minute, and moisture is reduced to below 30% with the noodles of component;
(8) noodles are further dewatered through air drier, realize microbulking; Bake out temperature is 100, the time is 40 minutes, and moisture is reduced to below 8%; It is air-cooled then noodles to be got into air-cooled conveyer;
(9) noodles after air-cooled are packaged into the finished product instant noodles with flavor pack.
2. the method for non-fried flavor instant noodle is produced in a kind of microbulking according to claim 1, and wherein the percentage by weight of lecithin and soybean oil respectively accounts for 1% in the middle lecithin of step (5) and the soybean oil aqueous solution.
3. the method for non-fried flavor instant noodle is produced in a kind of microbulking according to claim 1; It is produced through the automation equipment serialization, and described automation equipment is cut off and divided row's machine, face piece trimmer, dried by hot air stream at high temperature machine, middle temperature air drier, air-cooled conveyer, automatic packaging machine to combine successively by twin shaft double speed dough mixing machine, slaking conveyer, compound tablet press machine, dough sheet slaking conveyer, the awake face groove of secondary, continuous compressing tablet wire vent machine, the continuous machine for steaming of multilayer, the continuous machine for steaming of individual layer, stretching.
4. the method for producing non-fried flavor instant noodles according to claim 1 or 3 described a kind of microbulkings; Wherein said air drier comprises frame; Endless conveyor is housed on the frame, air intake cover and outlet housing are housed above the frame, blower fan is equipped with in the junction of air intake cover and outlet housing; Radiator is equipped with in the exit of outlet housing, and the top of endless conveyor surrounds a flute profile microbulking hothouse through dividing plate.
5. the continuous production equipment of a non-fried flavor instant noodle microbulking is characterized in that: it by twin shaft double speed dough mixing machine, slaking conveyer, compound tablet press machine, dough sheet slaking conveyer, secondary wake up the face groove, continuously compressing tablet wire vent machine, the continuous machine for steaming of multilayer, the continuous machine for steaming of individual layer, stretch to cut off and divide row's machine, face piece trimmer, dried by hot air stream at high temperature machine, middle temperature air drier, air-cooled conveyer, automatic packaging machine to combine successively.
6. the continuous production equipment of a kind of non-fried flavor instant noodle microbulking according to claim 5; It is characterized in that: described air drier comprises frame; Endless conveyor is housed on the frame, air intake cover and outlet housing are housed above the frame, blower fan is equipped with in the junction of air intake cover and outlet housing; Radiator is equipped with in the exit of outlet housing, and the top of endless conveyor surrounds a flute profile microbulking hothouse through dividing plate.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839569A (en) * | 2015-05-25 | 2015-08-19 | 安徽省怀远县华夏药械有限责任公司 | Manufacturing method of non-fried noodle |
| CN104957526A (en) * | 2015-07-24 | 2015-10-07 | 大连民族大学 | Cherry flavored instant noodles and preparation method thereof |
| CN105533438A (en) * | 2015-12-10 | 2016-05-04 | 青岛工学院 | Non-fried five-color vegetable instant noodles |
| CN108201062A (en) * | 2016-12-16 | 2018-06-26 | 顶益（开曼岛）控股有限公司 | A kind of instant noodles demould drying process |
| CN110024953A (en) * | 2019-04-29 | 2019-07-19 | 四川白家食品产业有限公司 | A kind of novel extrusion shortening instant noodles and its processing method |
| CN110150561A (en) * | 2019-05-31 | 2019-08-23 | 上海康识食品科技有限公司 | Instant noodles and preparation method thereof |
| CN110250427A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and its processing method |
| CN110477274A (en) * | 2019-09-25 | 2019-11-22 | 湖南裕湘食品有限公司 | A kind of preparation method of non-fried buckwheat flour, buckwheat flour obtained and its application |
| CN110786349A (en) * | 2019-12-09 | 2020-02-14 | 广州市博扬机械制造有限公司 | Fried instant noodle production device and production method thereof |
| CN111838540A (en) * | 2020-07-03 | 2020-10-30 | 安徽猛牛食品有限公司 | Non-fried ultra-wide instant noodles and production method thereof |
| CN112335829A (en) * | 2020-11-13 | 2021-02-09 | 河南斯美特食品有限公司 | Dough sheet production line |
| CN112655884A (en) * | 2020-12-02 | 2021-04-16 | 河南东方面机集团有限公司 | Production method of green superior instant noodles |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839569A (en) * | 2015-05-25 | 2015-08-19 | 安徽省怀远县华夏药械有限责任公司 | Manufacturing method of non-fried noodle |
| CN104957526A (en) * | 2015-07-24 | 2015-10-07 | 大连民族大学 | Cherry flavored instant noodles and preparation method thereof |
| CN105533438A (en) * | 2015-12-10 | 2016-05-04 | 青岛工学院 | Non-fried five-color vegetable instant noodles |
| CN108201062A (en) * | 2016-12-16 | 2018-06-26 | 顶益（开曼岛）控股有限公司 | A kind of instant noodles demould drying process |
| CN110024953A (en) * | 2019-04-29 | 2019-07-19 | 四川白家食品产业有限公司 | A kind of novel extrusion shortening instant noodles and its processing method |
| CN110150561A (en) * | 2019-05-31 | 2019-08-23 | 上海康识食品科技有限公司 | Instant noodles and preparation method thereof |
| CN110250427A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and its processing method |
| CN110477274A (en) * | 2019-09-25 | 2019-11-22 | 湖南裕湘食品有限公司 | A kind of preparation method of non-fried buckwheat flour, buckwheat flour obtained and its application |
| CN110786349A (en) * | 2019-12-09 | 2020-02-14 | 广州市博扬机械制造有限公司 | Fried instant noodle production device and production method thereof |
| CN111838540A (en) * | 2020-07-03 | 2020-10-30 | 安徽猛牛食品有限公司 | Non-fried ultra-wide instant noodles and production method thereof |
| CN112335829A (en) * | 2020-11-13 | 2021-02-09 | 河南斯美特食品有限公司 | Dough sheet production line |
| CN112655884A (en) * | 2020-12-02 | 2021-04-16 | 河南东方面机集团有限公司 | Production method of green superior instant noodles |
| CN112655884B (en) * | 2020-12-02 | 2023-11-24 | 河南东方面机集团有限公司 | Production method of green superior instant noodles |
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Application publication date: 20121003 |