CN103504203A - Preparation method for instant noodles - Google Patents
Preparation method for instant noodles Download PDFInfo
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- CN103504203A CN103504203A CN201310393244.6A CN201310393244A CN103504203A CN 103504203 A CN103504203 A CN 103504203A CN 201310393244 A CN201310393244 A CN 201310393244A CN 103504203 A CN103504203 A CN 103504203A
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000012149 noodles Nutrition 0.000 claims abstract description 91
- 238000000034 method Methods 0.000 claims abstract description 29
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 238000010025 steaming Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000003921 oil Substances 0.000 claims abstract description 12
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 27
- 230000003750 conditioning effect Effects 0.000 claims description 23
- 239000000047 product Substances 0.000 claims description 15
- 238000012856 packing Methods 0.000 claims description 11
- 238000009455 aseptic packaging Methods 0.000 claims description 3
- 239000006227 byproduct Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 2
- 238000012360 testing method Methods 0.000 abstract description 11
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 3
- 238000005520 cutting process Methods 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 3
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 229940064004 antiseptic throat preparations Drugs 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 10
- 239000000203 mixture Substances 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- 235000013305 food Nutrition 0.000 description 9
- 238000003490 calendering Methods 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 239000002131 composite material Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
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- 241000894006 Bacteria Species 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012858 packaging process Methods 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 235000021487 ready-to-eat food Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 238000003928 amperometric titration Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019007 dietary guidelines Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- -1 sorbitol ester Chemical class 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
A disclosed preparation method for instant noodles specifically comprises the following steps: 1) boiling: putting fresh noodles into boiling water and boiling the noodles to have gelatinization degree of 45-65%; 2) cutting; 3) mixing with oil: spraying cooked edible oil on the noodles and mixing uniformly; 4) mixing with seasoning: adding the seasoning into the noodles and mixing uniformly; 5) loading boxes with weighed noodles according to product specification demands; and 6) steaming: steaming with a temperature of 97 DEG C-100 DEG C, heating till the central temperature of the noodles reaches 100 DEG C, and keeping the constant temperature for 40 min or more to obtain the instant noodles. According to the method, the fresh noodles are subjected to once independent gelatinization, are successively impregnated with oil, mixed with the seasoning and subjected to secondary gelatinization, and the two-time gelatinization degree and the central temperature of the noodles are controlled for reaching the demands of packaging, fresh-keeping and ready-to-eat property; and no any antiseptics are used, the finished product does not need refrigeration for preservation, and tests prove that the instant noodles can be stored at room temperature for 60 days or more.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation method of instant noodle.
Background technology
Ready-to-eat food refers to the food that need not heat or can be directly edible after simple heating, because of its characteristic easily, in society people's fast pace life, receives an acclaim.Instant noodle is as a kind of ready-to-eat food, its production method is varied, for example patent application (application number: the fresh-preserving method for preparing that 93102675.x) discloses a kind of rice noodles, noodles, volume powder, its processing procedure comprises slaking, oil impregnate, ultraviolet-sterilization, vacuum packaging, filling with inert gas, and it can preserve more than 30 days by normal temperature.Patent application (application number: 200410037495.1) disclose a kind of Chinese style instant noodles preparation method, its processing procedure comprises anticorrisive agents such as adding composite phosphate, sorbitol ester, slaking, cooling, spray oil, sterilization packaging.Patent application (application number: 201110379969) disclose a kind of fresh-keeping dough production method, the processing means of the method are to add Determination of Preservatives, as D-sorbite, propane diols, composite phosphate, edible alcohol etc., then slaking, post cure, packing.It can be preserved 2 months by normal temperature, and low temperature is preserved 6 months.
To sum up, for reaching fresh-keeping object, the processing means of instant noodle are had to two kinds conventionally: a kind of is that the noodles after slaking are freezing or low temperature is preserved, conventionally adopt quick-freeze craft and under frozen state (under product center zero temperature 18 degrees Celsius below) store, transportation and sale, although which can be effectively fresh-keeping, its cost is far longer than normal temperature and preserves.During slaking, add Determination of Preservatives to reach a fresh-keeping object, this mode is not obviously the first-selection of healthy and safe diet, and its pot-life is not long, is generally 1 month, no longer than 2 months.
Summary of the invention
For the defect existing in above-mentioned prior art or deficiency, the object of the invention is to, a kind of preparation method of instant noodle is provided, and the method is by carrying out once independently gelatinization to fresh noodles, successively oil impregnate, admix conditioning material, carry out again secondary gelatinization process, control its twice gelatinization degree and noodles central temperature and make it reach packing, fresh-keeping, instant, do not use any anticorrisive agent, finished product is without freezing preservation, through test, this instant noodle is preserved at normal temperatures and is reached more than 60 days.
In order to realize above-mentioned task, the present invention adopts following technical scheme to be solved:
A preparation method for instant noodle, specifically comprises the steps:
1) boiling: fresh noodles are put into boiling water, boil to the gelatinization degree of noodles and reach 45-65%;
2) cut off;
3) mix oil: ripe edible oil is sprayed on noodles, mixes thoroughly;
4) mix conditioning material: conditioning material is added to noodles, mix thoroughly;
5) mounted box: pack in face box after noodles being weighed by product specification demand;
6) steam: 97 ℃-100 ℃ of steaming temperatures, when being heated to noodles central temperature and reaching 100 ℃, constant temperature more than 40 minutes, obtains instant noodle.
Method of the present invention also comprises following other technologies feature:
Described method also comprises the steps:
7) packing: the noodles after steaming are carried out to aseptic packaging immediately;
8) check: check packing of product sealing, qualified products are sent into observation ward;
9) observe: 30 ℃-35 ℃ of the temperature of observation ward, be 3-5 days observing time;
10) warehouse-in.
Described instant noodle water content is 30-40%.
Described boiling is controlled in 30 minutes when finishing and steaming between beginning.
In described step 1), the gelatinization degree of noodles reaches 50%.
In described step 6), when being heated to noodles central temperature and reaching 100 ℃, constant temperature is more than 40 minutes.
Face box in described step 5) adopts upper end open, is netted box body at the bottom of sidewall, box.
The described equipment that steams that steams use steams equipment for tunnel type.
Described conditioning material is the conditioning material that demand, local characteristic or individual taste balanced according to meals, special population are prepared.
Another object of the present invention is, a kind of instant noodle of preparation method making of instant noodle is provided.
Compared with prior art, the instant noodle that method of the present invention obtains is through boiling and steam gelatinization process twice, and when guaranteeing the convenience of instant bagged, the tasty degree of its condiment is good, mouthfeel chewiness; In its manufacturing process, do not add any anticorrisive agent, guaranteed that edible safety is healthy; Without freezing preservation, through test, this instant noodle can be preserved more than at least 60 days at normal temperatures; And method technology chain of the present invention is short, without re-pasteurization, making and storage, cost of transportation have greatly been saved.
Below in conjunction with the specific embodiment, the present invention is further explained.
The specific embodiment
Thinking of the present invention: for the shorter situation of the storage life of existing instant noodle, carried out the research of instant noodle preparation method, by theory analysis and repeated tests, decision is by using two kinds of different hot mode opposite bars that are subject to carry out twice gelatinization, and determined the process conditions of each gelatinization.Concrete process of the test is as follows:
One, the be heated selection of kind
Because fried mode not only can make nutritional labeling, destroyed, also can produce multiple harmful substances, be detrimental to health, the present invention adopts two kinds of poach and decatizes to be subject to hot mode.
The kind of being heated in noodles gelatinization is for the first time selected, inventor has adopted gas to steam to be heated and poach is heated, and two kinds of methods have been carried out multiple comparison test, found that: when gelatinization for the first time adopts gas to steam, final product noodles harden, mouthfeel is bad,, compare within same temperature and time with the noodles that carry out for the first time poach gelatinization, its bactericidal effect is bad meanwhile.
Adopt poach: the heat-conductive characteristic of water is good, and noodles swim in water and are heated evenly, from outside to inside, the gelatinization degree of starch is unified; Secondly, starch can fully absorb moisture in the gelatinization process of poach, for subsequent technique provides good heat-conduction medium.Bactericidal effect when raising secondary steams.
Employing gas steams; If adopt the gelatinization of poach secondary, the conditioning material in noodles can be separated in water, and does not have the object of sterilization.Therefore, secondary gelatinization adopts decatize, and decatize can effectively be killed microorganism in noodles and conditioning material, and can make noodles reach fast instant gelatinization degree; Secondly, can not make conditioning material depart from noodles, but can make it fully immerse noodles; Meanwhile, little when during decatize, in noodles, starch water absorption rate is than boiling, under same gelatinization degree, the expansion rate introductory note of noodles rises to be organized relatively closely, makes finished product noodles have good chewiness.
To sum up, determine and undertaken, after a gelatinization, by decatize mode, carrying out gelatinization for the second time by poach mode.
Two, the gelatinization degree of poach determines
In noodles, the gelatinization degree of starch can clearly illustrate that the state reaching after noodles are by poach.Therefore, in the present invention, adopt the value of gelatinization degree to control as control criterion the target that poach will reach.
While conventionally adopting poach, in noodles, the gelatinization degree of starch is larger, and the water absorption of noodles is just more, and institutional framework is just more fluffy, therefore can bring into play the good characteristic of conductibility of moisture, thereby the more bactericidal effects of gelatinization degree is better.But the too high meeting of gelatinization degree causes that toughness, plasticity, the viscoplasticity of noodles are poor.In order to obtain the suitable gelatinization degree of poach process, inventor has carried out contrast test:
By poach mode, same noodles are carried out to gelatinization for the first time respectively, gelatinization degree reaches respectively 40%, 45%, 50%, 55%, 60%, 65%, 70%, 80%; Then cut off, mix oil and conditioning material, mounted box, the noodles sample of every kind of gelatinization degree fills 10 boxes; Again sample is being carried out to decatize, 100 ℃ of temperature, are heated to noodles central temperature and reach 100 ℃, constant temperature 40 minutes; Pack immediately; In the environment of 30 ℃, place seven days.By random 5 bags of extracting out of 10 sample packets of every kind of gelatinization degree, by the elasticity of noodles, hardness, tasty degree and palatability are contrasted, final determine that the gelatinization degree after poach is that five kinds of noodles overall merits of 45%, 50%, 55%, 60%, 65% are higher, and the noodles of 50% gelatinization degree are better than, and other are several.It is aseptic in bag that above test specimen all reaches, and the object that has reached sterilization in this temperature and time is described.
Three, steam temperature determines
Because decatize mode is gelatinization for the second time, need to kill up hill and dale the bacterium existing in noodles and conditioning material, again in conjunction with the existing performance that steams equipment, also in order to meet the instant object of normal-temperature fresh-keeping, with reference to above test, therefore, steaming temperature will reach more than 100 ℃, and is heated to noodles central temperature and need to reaches 100 ℃ and heated at constant temperature a period of time.
Four, steaming time determines
In order to obtain suitable steaming time, inventor is according to microbe species in noodles and conditioning material, analyze, from analysis result, the bacillus that heat resistance is the strongest is contained in inside, and its gemma spore can tolerate 100 ℃ of temperature, within 30 minutes, just can kill, for killing this bacterial classification, when specially formulating noodles central temperature and reaching 100 ℃, constant temperature 40 minutes.By repetition test, reached the object of killing microorganism in noodles completely.Therefore, while determining that being heated to noodles central temperature reaches 100 ℃, then constant temperature steams more than 40 minutes.
Five, the determining of interval time between poach and decatize
Interval time is long, and the secondary pollution degree that noodles are caused is large, unfavorable to sterilization.In addition, as serialization industrial products, the time interval is also unsuitable long, therefore, by test of many times, will be defined as interval time in 30 minutes.
To sum up, inventor has determined that the concrete steps of method of the present invention are as follows:
The preparation method of normal-temperature fresh-keeping conditioning instant noodle of the present invention is carried out according to the following steps:
1) boiling: fresh noodles are put into boiling water, boil to the gelatinization degree of starch in noodles and reach 45-65%.In practical operation, according to the noodles of different size or type, determine the boiling time, noodles as different in food materials, in order to reach same gelatinization degree, its poach time is just different.
Fresh noodles can adopt common wheat flour noodle, can be also any take " Chinese residents dietary guidelines (2007) " be standard, required flour, food materials, Chinese medicine, nutritious supplementary pharmaceutical and nutrition fortifier are carried out to composite noodles.Such as, take tcm theory as basis, by the noodles of the composite applicable special population of producing of science, or possess the noodles of the different taste of local characteristic.
2) cut off: adopt cutting machine by the length cut-out on demand of the noodles after boiling.
3) mix oil: ripe edible oil is sprayed on noodles, mixes thoroughly.
Mix oily effect: the first, because its surface after noodles gelatinization expansion produces space, part oil immersion enters in noodles, makes its surface-brightening, can effectively prevent adhesion; The second, reduce the moisture that immerses noodles in subsequent process, reduce the expansion rate of noodles; The 3rd, the oil immersing in noodles plays the aging action of enzyme preparation and anti-gelatinized starch in the gelatinization of unpaste starch, makes noodles softness and high resilience.
4) mix conditioning material: conditioning material is added to noodles, mix thoroughly.Conditioning material is to require according to local characteristic or product standard the conditioning material of preparing.
5) mounted box: by product specification demand, pack in face box after noodles are weighed.
At the bottom of the face box upper end open Qie Qi side of using, box, be netted, its effect is when follow-up steaming, the noodles in face box to be heated evenly.
6) steam: 97 ℃-100 ℃ of steaming temperatures, when being heated to noodles central temperature and reaching 100 ℃, constant temperature more than 40 minutes, obtains the instant noodle that water content is 30-40%.Boiling is controlled in 30 minutes when finishing and steaming between beginning.The process of steaming is used general tunnel type to steam equipment.
7) packing: the noodles after steaming are carried out to aseptic packaging immediately.
8) check: check packing of product sealing, qualified products are sent into observation ward.
9) observe: 30 ℃-35 ℃ of the temperature of observation ward, be 3-5 days observing time.
10) warehouse-in: again check product and qualified product sent into warehouse for finished product normal temperature and preserve.
For methods of this invention will be better understood, inventor provides the making embodiment of the instant noodle of following two kinds of different food materials and conditioning material, and the scope of technical scheme of the present invention is not limited to following examples.
Embodiment 1:
The manufacturing process of the instant noodle of the present embodiment is as follows:
1 and face: required water is added in wheat flour according to formula rate, and become wetted surface group.
2, dough rest: adopt dough resting machine, undertaken by the requirements of maturing process.
3, calendering is kneaded dough: the dough that slaking is good is put into dough kneeding machine, roll in accordance with regulations number of times calendering, reach that dough sheet thin and thick is even, smooth, color and luster normal, without edge damage and cavity, and have excellent toughness and intensity.
4, continuous calendering: by continuous calendar, the dough sheet that calendering is rubbed is depressed into 0.2cm thickness.Because the calendering technique dough sheet out of kneading dough is thicker, the disposable chopping desired thickness that is pressed into, can destroy the institutional framework of dough sheet, can make established gluten network be subject to excessive stretching, thereby cause gluten to be torn, so adopt by thick to thin repeatedly continuous calendering technique.
5, chopping moulding: adopt filament cutter dough sheet to be cut into the noodles of wide 0.2cm.
6, poach makes the gelatinization degree of starch in noodles reach 50% for 1 minute.
By conventional gelatinization degree measuring method, carry out gelatinization degree mensuration, as glucoamylase enzyme process, iodine amperometric titration.
7, cut off, mix oil, mix conditioning material, mounted box.Every box-packed heavy 300g, the thickness that box is in-built is 5cm.
8, steam: 100 ℃ of temperature, when being heated to noodles central temperature and reaching 100 ℃, constant temperature 40 minutes, obtains the instant noodle that water content is 30-40%; Use the Chinese patent (patent No.: ZL201120260918.1) equipment that steams of disclosed decatize delicatessen processed steams of inventor's application.
9, packing, inspection, warehouse-in.
This batch of finished product noodle are after warehouse-in during 2 months holding times, and through check, its good springiness, hardness is moderate, mouthfeel good.And do not chemically examine out bacterium.Packaging process adopts the utility model patent (patent No.: ZL201120416554.1) disclosed hot-packaged fresh-keeping wheaten foods purification packing device carries out hand pack specification packing of inventor's application.
Embodiment 2:
The present embodiment is identical with the flow process making of embodiment 1, and difference is: the raw material of these noodles comprises wheat flour and the coarse cereals flour that need to add according to formula; Water and according to formula vegetables, the fruit pulp that need to make during with face, separately adds some nutritional supplementation and nutrition fortifier; Used in conditioning material is not merely food materials, the Chinese medicine that also with good grounds formula need to be selected.The difference of food materials during due to batching, the gelatinization degree that cooked noodle by hot mode at same is also different.Therefore, in the present embodiment, noodles poach has reached 50% starch burn degree requirement for 50 seconds.Packaging process adopts the utility model patent (patent No.: ZL200920033861.4) disclosed hot charging flour-made food fresh-keeping packaging machine completes technology of the package of inventor's application.
This batch of finished product noodle are after warehouse-in during 2 months holding times, and through check, its good springiness, hardness is moderate, mouthfeel good.And do not chemically examine out bacterium.
Claims (10)
1. a preparation method for instant noodle, is characterized in that, specifically comprises the steps:
1) boiling: fresh noodles are put into boiling water, boil to the gelatinization degree of noodles and reach 45-65%;
2) cut off;
3) mix oil: ripe edible oil is sprayed on noodles, mixes thoroughly;
4) mix conditioning material: conditioning material is added to noodles, mix thoroughly;
5) mounted box: pack in face box after noodles being weighed by product specification demand;
6) steam: 97 ℃-100 ℃ of steaming temperatures, when being heated to noodles central temperature and reaching 100 ℃, constant temperature more than 40 minutes, obtains instant noodle.
2. the preparation method of instant noodle as claimed in claim 1, is characterized in that, described method also comprises the steps:
7) packing: the noodles after steaming are carried out to aseptic packaging immediately;
8) check: check packing of product sealing, qualified products are sent into observation ward;
9) observe: 30 ℃-35 ℃ of the temperature of observation ward, be 3-5 days observing time;
10) warehouse-in.
3. the preparation method of instant noodle as claimed in claim 1, is characterized in that, described instant noodle water content is 30-40%.
4. the preparation method of instant noodle as claimed in claim 1, is characterized in that, described boiling is controlled in 30 minutes when finishing and steaming between beginning.
5. the preparation method of instant noodle as claimed in claim 1, is characterized in that, in described step 1), the paste degree of noodles reaches 50%.
6. the preparation method of instant noodle as claimed in claim 1, is characterized in that, in described step 6), when being heated to noodles central temperature and reaching 100 ℃, constant temperature is more than 40 minutes.
7. the preparation method of instant noodle as claimed in claim 1, is characterized in that, the face box in described step 5) adopts upper end open, is netted box body at the bottom of sidewall, box.
8. the preparation method of instant noodle as claimed in claim 1, is characterized in that, described in steam use the equipment that steams steam equipment for tunnel type.
9. the preparation method of instant noodle as claimed in claim 1, is characterized in that, described conditioning material is the conditioning material that demand, local characteristic or individual taste balanced according to meals, special population are prepared.
10. the instant noodle that the preparation method of an instant noodle claimed in claim 1 is made.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310393244.6A CN103504203B (en) | 2013-09-02 | 2013-09-02 | A kind of preparation method of instant noodle |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310393244.6A CN103504203B (en) | 2013-09-02 | 2013-09-02 | A kind of preparation method of instant noodle |
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| CN103504203A true CN103504203A (en) | 2014-01-15 |
| CN103504203B CN103504203B (en) | 2015-10-28 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041749A (en) * | 2014-06-26 | 2014-09-17 | 孙冰 | Specially-made steamed noodles and production method thereof |
| CN104543775A (en) * | 2015-01-09 | 2015-04-29 | 中国农业科学院农产品加工研究所 | Method for processing high-moisture fresh cooked noodles |
| CN104770672A (en) * | 2015-05-04 | 2015-07-15 | 陈久成 | Making method of fresh instant noodles and instant noodles made through method |
| CN105192563A (en) * | 2015-10-23 | 2015-12-30 | 内蒙古农业大学 | Potato flour-containing fresh noodle, and making method and fresh keeping method thereof |
| CN106072458A (en) * | 2016-06-23 | 2016-11-09 | 张斌社 | A kind of leaven and for preparing the application of Fermented Noodles |
| CN106173961A (en) * | 2016-09-21 | 2016-12-07 | 河南工业大学 | One steams noodles and processing technology thereof |
| CN107373346A (en) * | 2017-07-06 | 2017-11-24 | 安徽竞赛食品有限公司 | A kind of schizonepeta delicate fragrance lattice tie rod face and preparation method thereof |
| CN108065193A (en) * | 2017-11-20 | 2018-05-25 | 临泉县金禾面粉有限公司 | A kind of edible vermicelli with profit throat inflammation-diminishing function and preparation method thereof |
| CN109090471A (en) * | 2018-08-23 | 2018-12-28 | 安徽农耕年华农业发展有限公司 | A kind of preparation method of high-quality mushroom noodles |
| CN110637982A (en) * | 2019-10-28 | 2020-01-03 | 湖南金磨坊食品有限公司 | Glutinous health spicy strip with high curing degree, low oil content and low salt content and preparation method thereof |
| CN113907259A (en) * | 2021-10-13 | 2022-01-11 | 郭仁凤 | Instant noodles and process thereof |
| CN117158535A (en) * | 2023-08-31 | 2023-12-05 | 武汉轻工大学 | Selenium-enriched quick-frozen oat cooked noodles and preparation method thereof |
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Cited By (13)
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| CN104041749A (en) * | 2014-06-26 | 2014-09-17 | 孙冰 | Specially-made steamed noodles and production method thereof |
| CN104041749B (en) * | 2014-06-26 | 2016-08-17 | 孙冰 | A kind of special steaming face and manufacture method |
| CN104543775A (en) * | 2015-01-09 | 2015-04-29 | 中国农业科学院农产品加工研究所 | Method for processing high-moisture fresh cooked noodles |
| CN104770672A (en) * | 2015-05-04 | 2015-07-15 | 陈久成 | Making method of fresh instant noodles and instant noodles made through method |
| CN105192563A (en) * | 2015-10-23 | 2015-12-30 | 内蒙古农业大学 | Potato flour-containing fresh noodle, and making method and fresh keeping method thereof |
| CN106072458A (en) * | 2016-06-23 | 2016-11-09 | 张斌社 | A kind of leaven and for preparing the application of Fermented Noodles |
| CN106173961A (en) * | 2016-09-21 | 2016-12-07 | 河南工业大学 | One steams noodles and processing technology thereof |
| CN107373346A (en) * | 2017-07-06 | 2017-11-24 | 安徽竞赛食品有限公司 | A kind of schizonepeta delicate fragrance lattice tie rod face and preparation method thereof |
| CN108065193A (en) * | 2017-11-20 | 2018-05-25 | 临泉县金禾面粉有限公司 | A kind of edible vermicelli with profit throat inflammation-diminishing function and preparation method thereof |
| CN109090471A (en) * | 2018-08-23 | 2018-12-28 | 安徽农耕年华农业发展有限公司 | A kind of preparation method of high-quality mushroom noodles |
| CN110637982A (en) * | 2019-10-28 | 2020-01-03 | 湖南金磨坊食品有限公司 | Glutinous health spicy strip with high curing degree, low oil content and low salt content and preparation method thereof |
| CN113907259A (en) * | 2021-10-13 | 2022-01-11 | 郭仁凤 | Instant noodles and process thereof |
| CN117158535A (en) * | 2023-08-31 | 2023-12-05 | 武汉轻工大学 | Selenium-enriched quick-frozen oat cooked noodles and preparation method thereof |
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