CN110024952B - Preparation method of non-fried cured noodles - Google Patents
Preparation method of non-fried cured noodles Download PDFInfo
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- CN110024952B CN110024952B CN201910354863.1A CN201910354863A CN110024952B CN 110024952 B CN110024952 B CN 110024952B CN 201910354863 A CN201910354863 A CN 201910354863A CN 110024952 B CN110024952 B CN 110024952B
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 131
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 230000018044 dehydration Effects 0.000 claims abstract description 54
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 54
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 48
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 47
- 235000013312 flour Nutrition 0.000 claims abstract description 43
- 238000001035 drying Methods 0.000 claims abstract description 41
- 238000001816 cooling Methods 0.000 claims abstract description 35
- 241000209140 Triticum Species 0.000 claims abstract description 22
- 235000021307 Triticum Nutrition 0.000 claims abstract description 22
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 19
- 239000002131 composite material Substances 0.000 claims abstract description 19
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 19
- 239000010452 phosphate Substances 0.000 claims abstract description 19
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims abstract description 14
- 238000010025 steaming Methods 0.000 claims abstract description 12
- 238000003490 calendering Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000000465 moulding Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 238000004898 kneading Methods 0.000 claims description 9
- 238000010030 laminating Methods 0.000 claims description 9
- 238000005303 weighing Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000005265 energy consumption Methods 0.000 abstract description 5
- 239000004519 grease Substances 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 208000005156 Dehydration Diseases 0.000 description 50
- 230000000052 comparative effect Effects 0.000 description 16
- 238000010411 cooking Methods 0.000 description 9
- 235000008446 instant noodles Nutrition 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 235000019629 palatability Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000012184 tortilla Nutrition 0.000 description 2
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The invention discloses non-fried cured noodles and a preparation method thereof, wherein 80-120 parts of wheat flour, 10-16 parts of soybean protein and 0.1-0.3 part of composite phosphate are taken and placed in a dough mixer, water with the temperature of 30-40 ℃ is added for fully stirring, then flaxseed gum is added for uniformly mixing, and after fermentation and calendaring at normal temperature; steaming with steam, quickly taking out, pressurizing and pre-cooling at 15-25 ℃ for 20s, performing downward temperature control pre-dehydration at 40-60 ℃ after the completion, performing slitting molding according to the required specification after the completion, and finally performing sectional drying with circulating air of 12-20 m/s to obtain the non-fried cured noodles. The cooked noodles prepared by the method not only realize the purposes of low grease and low heat, but also have elastic and smooth mouthfeel after rehydration, and obviously improve the indexes of hardness, elasticity, stickiness, restoring force, chewiness and the like. The drying time is short, and the energy consumption is reduced.
Description
Technical Field
The invention relates to the technical field of instant noodle processing, and particularly provides a preparation method of non-fried cured noodles and non-fried cured noodles prepared by the method.
Background
The noodles are very common food in all parts of the world, and are popular with consumers because of easy availability, good taste and hunger allaying. Along with the change of the requirements of people, the storage property of the noodles is not easy, and the inconvenience of cooking promotes the emergence of the instant noodles. The instant noodles are fried or dried by hot air to remove moisture in the noodles, so that the instant noodles are easy to store and convenient to cook or soak, and simultaneously keep the delicacy of the noodles, and consumers can enjoy the noodles quickly and conveniently.
The cooked noodles are also called instant noodles and instant noodles, and are prepared from wheat flour, starch and other raw materials, and mainly comprise carbohydrate and protein. The fried-type cooked noodles are prepared by the procedures of dough mixing, cooking, calendaring molding, cooking, frying and the like, are crisp in taste and convenient to eat, and are popular with consumers in the market, but after the fried-type cooked noodles are fried and dehydrated, the content of lipid in the cooked cakes is remarkably increased (about 20 percent) compared with the prior cooked cakes, and is about 4 to 5 times of the content of the non-fried-type cooked noodles.
The pretreatment process of the non-fried cooked noodles is similar to that of the fried cooked noodles, and the difference is mainly that the flour cakes are dehydrated by a micro-puffing process or a hot air drying process without a frying step, but compared with the frying and drying process, the hot air drying process has higher drying energy consumption, the mouthfeel (such as slipperiness, viscoelasticity and the like) of the flour cakes after rehydration is further deteriorated, the taste is lighter, and the color is poorer. These defects all severely restrict the development of non-fried instant noodles. In the actual processing production, on the basis of the consideration of increasing the compactness of the noodle texture and shortening the rehydration time of the noodle cake, the quality of non-fried cooked noodles in the processing process of flour also puts higher demands than fried cooked noodles.
In view of the above disadvantages, a non-fried cured noodle with smooth mouthfeel after rehydration, wheat delicate fragrance taste, good color and low energy consumption and a preparation method thereof are urgently needed by the industry at present.
Disclosure of Invention
Based on the analysis, the invention discloses a preparation method of non-fried cured noodles which are smooth in mouthfeel after rehydration, have a wheat faint scent taste, and are good in color and luster and low in energy consumption, and the non-fried cured noodles prepared by the method. The invention is realized by the following means:
a non-fried cured noodle is prepared from the following raw materials in parts by weight: 80-120 parts of wheat flour, 10-16 parts of soybean protein, 1-2 parts of flaxseed gum and 0.1-0.3 part of composite phosphate.
Further, the noodles are prepared from the following raw materials in parts by weight: 90 parts of wheat flour, 13 parts of soybean protein, 1.5 parts of flaxseed gum and 0.2 part of composite phosphate.
A method for preparing non-fried cured noodles, comprising the steps of:
(1) dough kneading and proofing: weighing wheat flour, soybean protein and composite phosphate, putting the wheat flour, the soybean protein and the composite phosphate into a dough mixer, adding water with the temperature of 30-40 ℃, fully stirring, adding flaxseed gum, uniformly mixing, and fermenting at normal temperature for 20-25 min to obtain dough for later use;
(2) stretching and forming: putting the dough into a laminating machine, overlapping the dough sheets in parallel for 2-4 times, and finally passing through a calendering roller to obtain a dough belt for later use;
(3) high-temperature steam curing: steaming the flour strip with steam to obtain cooked flour strip for later use;
(4) pre-cooling: quickly taking out the cured noodle strip, and carrying out pressure pre-cooling treatment at 15-25 ℃ for 20s to obtain a pre-cooled noodle strip for later use;
(5) temperature control and pre-dehydration: carrying out temperature-controlled downstream pre-dehydration treatment on the pre-cooling dough belt at 0.04-0.06 MPa for 10s, releasing pressure and keeping for 20s, drying under reduced pressure for 10s again, releasing pressure and keeping for 20s, and recovering normal-pressure dehydration for 10s to obtain a pre-dehydration dough belt for later use;
(6) slitting: taking out the noodle belt, and slitting and molding according to the required specification to obtain pre-dehydrated noodles for later use;
(7) dewatering and drying: and drying the pre-dehydrated noodles at 65-75 ℃ for 45-55 s, and then adjusting the temperature to 100-120 ℃ for drying for 120-160 s to obtain the non-fried cured noodles.
Further, the soybean protein in the step (1) is composed of soybean protein 11S and soybean protein 7S.
Further, the mass ratio of the soybean protein 11S to the soybean protein 7S is 7-9: 3 to 7.
Further, the curing temperature of the high-temperature steam in the step (3) is 85-95 ℃, and the steaming time is 120 s.
Further, the vacuum degree of the pre-cooling treatment in the step (4) is 50-60 KPa.
Further, in the step (5), the temperature control pre-dehydration temperature is 40-60 ℃.
Further, in the step (7), circulating air with the speed of 12-20 m/s is used in drying and dehydrating.
The invention also discloses non-fried cured noodles prepared by any one of the preparation methods.
The invention has the beneficial effects that:
1. when the noodles are treated, the noodles are steamed by steam, then are quickly taken out for pressurization and precooling treatment for 20s, and are dehydrated at 40-60 ℃ in a descending stage controlled temperature manner, so that the gel formation of the soybean protein and the linseed gum can be effectively improved, a dense net structure is formed in the noodles, the mouthfeel of the noodles after rehydration is smooth, and the noodles are more tasty.
2. According to the noodle re-watering and cooking method, two-step dehydration and drying treatment is adopted, the temperature control pre-dehydration is performed in the early stage and the pressurization pre-cooling treatment is combined, the stability of the internal space structure of the noodles is effectively controlled, then the sectional drying treatment is performed by using circulating air of 12-20 m/s, the noodle breaking rate during the re-watering and cooking of the noodles is obviously reduced, and the indexes of hardness, elasticity, stickiness, restoring force, chewiness and the like are obviously improved. The cured noodles prepared by the method not only realize the aims of low grease and low heat, but also have short drying time and reduced energy consumption.
3. According to the invention, only under the compounding of the soybean protein S11, the soybean protein S7 and the flaxseed gum, the high-temperature steam curing, the pre-cooling treatment, the temperature-controlled pre-dehydration and the dehydration and drying treatment are combined, so that the taste and the palatability of the non-fried cured noodles are synergistically improved, the goal of high flavoring speed is realized, and the strip breakage rate can be reduced.
Detailed Description
Example 1
Preparation method of non-fried cured noodles
(1) Kneading: weighing 100kg of wheat flour, 11S 8kg of soybean protein, 7S 5kg of soybean protein and 0.2kg of composite phosphate, putting the wheat flour, the soybean protein, the 7S 5kg of soybean protein and the 0.2kg of composite phosphate into a dough mixer, adding water with the temperature of 35 ℃, fully stirring, then adding 1.5kg of flaxseed gum, uniformly mixing, and fermenting for 22min at normal temperature to obtain dough for later use;
(2) stretching and forming: putting the dough into a laminating machine, overlapping the dough sheets in parallel for 3 times, and finally passing through a calendering roller to obtain a dough belt for later use;
(3) high-temperature steam curing: steaming the flour strip with 90 deg.C steam for 120s to obtain cooked flour strip;
(4) pre-cooling: quickly taking out the cured noodle strip, and performing pressure pre-cooling treatment at 20 deg.C for 20s with vacuum degree of 55KPa to obtain pre-cooled noodle strip;
(5) temperature control and pre-dehydration: carrying out temperature-controlled downstream pre-dehydration treatment on the pre-cooled dough belt at 0.05MPa and 50 ℃ for 10s, releasing pressure and keeping for 20s, drying under reduced pressure for 10s again, releasing pressure and keeping for 20s, and recovering normal-pressure dehydration for 10s to obtain a pre-dehydrated dough belt for later use;
(6) slitting: taking out the noodle belt, and slitting and molding according to the required specification to obtain pre-dehydrated noodles for later use;
(7) dewatering and drying: the pre-dehydrated noodles were dried at 70 ℃ for 50s by circulating air at a speed of 16m/s, and then dried at 110 ℃ for 140s to obtain a non-fried ripened noodles.
Example 2
Preparation method of non-fried cured noodles
(1) Kneading: weighing 80kg of wheat flour, 11S 7kg of soybean protein, 7S 3kg of soybean protein and 0.1kg of composite phosphate, putting into a dough mixer, adding water at 30 ℃, fully stirring, adding 1kg of flaxseed gum, uniformly mixing, and fermenting at normal temperature for 20min to obtain dough for later use;
(2) stretching and forming: putting the dough into a laminating machine, overlapping the dough sheets in parallel for 2 times, and finally passing through a calendering roller to obtain a dough belt for later use;
(3) high-temperature steam curing: steaming the flour strip with steam of 85 deg.C for 120s to obtain cooked flour strip;
(4) pre-cooling: quickly taking out the cured noodle strip, and performing pressure pre-cooling treatment at 15 deg.C for 20s under vacuum degree of 60KPa to obtain pre-cooled noodle strip;
(5) temperature control and pre-dehydration: carrying out temperature-controlled downstream pre-dehydration treatment on the pre-cooling dough belt at 0.04MPa and 60 ℃ for 10s, releasing pressure and keeping for 20s, drying under reduced pressure for 10s again, releasing pressure and keeping for 20s, and recovering normal-pressure dehydration for 10s to obtain a pre-dehydration dough belt for later use;
(6) slitting: taking out the noodle belt, and slitting and molding according to the required specification to obtain pre-dehydrated noodles for later use;
(7) dewatering and drying: the pre-dehydrated noodles were dried at 65 ℃ for 55s by circulating air at a speed of 12m/s, and then dried at 100 ℃ for 160s to obtain a non-fried ripened noodles.
Example 3
Preparation method of non-fried cured noodles
(1) Kneading: weighing 120kg of wheat flour, 11S 9kg of soybean protein, 7S 7kg of soybean protein and 0.3kg of composite phosphate, putting the wheat flour, the soybean protein, the 7S 7kg of soybean protein and the 0.3kg of composite phosphate into a dough mixer, adding water at 40 ℃, fully stirring, adding 2kg of flaxseed gum, uniformly mixing, and fermenting at normal temperature for 25min to obtain dough for later use;
(2) stretching and forming: putting the dough into a laminating machine, overlapping the dough sheets in parallel for 4 times, and finally passing through a calendering roller to obtain a dough belt for later use;
(3) high-temperature steam curing: steaming the flour strip with 95 deg.C steam for 120s to obtain cooked flour strip;
(4) pre-cooling: quickly taking out the cured noodle strip, and performing pressure pre-cooling treatment at 25 deg.C for 20s with vacuum degree of 50KPa to obtain pre-cooled noodle strip;
(5) temperature control and pre-dehydration: carrying out temperature-controlled downlink pre-dehydration treatment on the pre-cooling noodle belt at 0.06MPa and 40 ℃ for 10s, releasing pressure and keeping for 20s, drying under reduced pressure for 10s again, releasing pressure and keeping for 20s, and recovering normal-pressure dehydration for 10s to obtain a pre-dehydration noodle belt for later use;
(6) slitting: taking out the noodle belt, and slitting and molding according to the required specification to obtain pre-dehydrated noodles for later use;
(7) dewatering and drying: the pre-dehydrated noodles were dried at 75 deg.C for 45s by circulating air at a speed of 20m/s, and then dried at 120 deg.C for 120s to obtain a non-fried ripened noodles.
Comparative example 1
Preparation method of non-fried cured noodles
The preparation method is the same as example 1, except that the use of two soy proteins is eliminated.
(1) Kneading: weighing 113kg of wheat flour and 0.2kg of composite phosphate, putting into a dough mixer, adding 35 ℃ water, fully stirring, adding 1.5kg of flaxseed gum, uniformly mixing, and fermenting at normal temperature for 22min to obtain dough for later use;
(2) stretching and forming: putting the dough into a laminating machine, overlapping the dough sheets in parallel for 3 times, and finally passing through a calendering roller to obtain a dough belt for later use;
(3) high-temperature steam curing: steaming the flour strip with 90 deg.C steam for 120s to obtain cooked flour strip;
(4) pre-cooling: quickly taking out the cured noodle strip, and performing pressure pre-cooling treatment at 20 deg.C for 20s with vacuum degree of 55KPa to obtain pre-cooled noodle strip;
(5) temperature control and pre-dehydration: carrying out temperature-controlled downstream pre-dehydration treatment on the pre-cooled dough belt at 0.05MPa and 50 ℃ for 10s, releasing pressure and keeping for 20s, drying under reduced pressure for 10s again, releasing pressure and keeping for 20s, and recovering normal-pressure dehydration for 10s to obtain a pre-dehydrated dough belt for later use;
(6) slitting: taking out the noodle belt, and slitting and molding according to the required specification to obtain pre-dehydrated noodles for later use;
(7) dewatering and drying: the pre-dehydrated noodles were dried at 70 ℃ for 50s by circulating air at a speed of 16m/s, and then dried at 110 ℃ for 140s to obtain a non-fried ripened noodles.
Comparative example 2
Preparation method of non-fried cured noodles
The preparation method is the same as that of the example 1, except that the pressure operation is cancelled in the precooling treatment, and only the precooling treatment is carried out under normal pressure.
(1) Kneading: weighing 100kg of wheat flour, 11S 8kg of soybean protein, 7S 5kg of soybean protein and 0.2kg of composite phosphate, putting the wheat flour, the soybean protein, the 7S 5kg of soybean protein and the 0.2kg of composite phosphate into a dough mixer, adding water with the temperature of 35 ℃, fully stirring, then adding 1.5kg of flaxseed gum, uniformly mixing, and fermenting for 22min at normal temperature to obtain dough for later use;
(2) stretching and forming: putting the dough into a laminating machine, overlapping the dough sheets in parallel for 3 times, and finally passing through a calendering roller to obtain a dough belt for later use;
(3) high-temperature steam curing: steaming the flour strip with 90 deg.C steam for 120s to obtain cooked flour strip;
(4) pre-cooling: quickly taking out the cured noodle strip, and pre-cooling at 20 deg.C for 60s to obtain pre-cooled noodle strip;
(5) temperature control and pre-dehydration: carrying out temperature-controlled downstream pre-dehydration treatment on the pre-cooled dough belt at 0.05MPa and 50 ℃ for 10s, releasing pressure and keeping for 20s, drying under reduced pressure for 10s again, releasing pressure and keeping for 20s, and recovering normal-pressure dehydration for 10s to obtain a pre-dehydrated dough belt for later use;
(6) slitting: taking out the noodle belt, and slitting and molding according to the required specification to obtain pre-dehydrated noodles for later use;
(7) dewatering and drying: the pre-dehydrated noodles were dried at 70 ℃ for 50s by circulating air at a speed of 16m/s, and then dried at 110 ℃ for 140s to obtain a non-fried ripened noodles.
Comparative example 3
Preparation method of non-fried cured noodles
The preparation method is the same as that of example 1, except that the temperature-controlled dehydration cancels the staged operation and the drying dehydration staged operation.
(1) Kneading: weighing 100kg of wheat flour, 11S 8kg of soybean protein, 7S 5kg of soybean protein and 0.2kg of composite phosphate, putting the wheat flour, the soybean protein, the 7S 5kg of soybean protein and the 0.2kg of composite phosphate into a dough mixer, adding water with the temperature of 35 ℃, fully stirring, then adding 1.5kg of flaxseed gum, uniformly mixing, and fermenting for 22min at normal temperature to obtain dough for later use;
(2) stretching and forming: putting the dough into a laminating machine, overlapping the dough sheets in parallel for 3 times, and finally passing through a calendering roller to obtain a dough belt for later use;
(3) high-temperature steam curing: steaming the flour strip with 90 deg.C steam for 120s to obtain cooked flour strip;
(4) pre-cooling: quickly taking out the cured noodle strip, and performing pressure pre-cooling treatment at 20 deg.C for 20s with vacuum degree of 55KPa to obtain pre-cooled noodle strip;
(5) temperature control and pre-dehydration: carrying out temperature-controlled downstream pre-dehydration treatment on the pre-cooled dough belt at 0.05MPa and 50 ℃ for 50s to obtain a pre-dehydrated dough belt for later use;
(6) slitting: taking out the noodle belt, and slitting and molding according to the required specification to obtain pre-dehydrated noodles for later use;
(7) dewatering and drying: the pre-dehydrated noodles were dried at 90 ℃ for 100s by circulating air at a speed of 16m/s to obtain a non-fried ripened noodles.
Comparative example 4
Preparation method of non-fried cured noodles
The preparation method is the same as that of example 1, except that the temperature-controlled dehydration cancels the staged operation and the drying dehydration staged operation, and the pressure pre-cooling treatment is changed into the normal pressure pre-cooling treatment.
(1) Kneading: weighing 100kg of wheat flour, 11S 8kg of soybean protein, 7S 5kg of soybean protein and 0.2kg of composite phosphate, putting the wheat flour, the soybean protein, the 7S 5kg of soybean protein and the 0.2kg of composite phosphate into a dough mixer, adding water with the temperature of 35 ℃, fully stirring, then adding 1.5kg of flaxseed gum, uniformly mixing, and fermenting for 22min at normal temperature to obtain dough for later use;
(2) stretching and forming: putting the dough into a laminating machine, overlapping the dough sheets in parallel for 3 times, and finally passing through a calendering roller to obtain a dough belt for later use;
(3) high-temperature steam curing: steaming the flour strip with 90 deg.C steam for 120s to obtain cooked flour strip;
(4) pre-cooling: quickly taking out the cured noodle strip, and pre-cooling at 20 deg.C for 60s to obtain pre-cooled noodle strip;
(5) temperature control and pre-dehydration: carrying out temperature-controlled downstream pre-dehydration treatment on the pre-cooled dough belt at 0.05MPa and 50 ℃ for 50s to obtain a pre-dehydrated dough belt for later use;
(6) slitting: taking out the noodle belt, and slitting and molding according to the required specification to obtain pre-dehydrated noodles for later use;
(7) dewatering and drying: the pre-dehydrated noodles were dried at 90 ℃ for 100s by circulating air at a speed of 16m/s to obtain a non-fried ripened noodles.
Test example 1
Comparison of the rehydration status of the cakes in each group
The cakes prepared in example 1 and comparative examples 1 to 4 were placed in a beaker, and 5 times of boiling water was added to the cake, and the lid was closed for a while. Taking out a noodle every 10 seconds, extruding the noodle by two transparent glass sheets, and observing whether a white core exists in the middle of the noodle, wherein the time for disappearance of the white core is the rehydration time of the noodle. Meanwhile, the forming rate, the cooking loss rate and the strip breakage rate of each group of noodles are counted, and the rehydration condition of each group of cakes is detailed in table 1.
TABLE 1 rehydration of the batter cake groups
From the results in Table 1, it is clear that the rehydration time, the cooking loss rate, and the noodle breakage rate of comparative example 1 (the preparation method is the same as example 1 except that the use of two kinds of soybean proteins is omitted) are all significantly higher than those of example 1, but the noodle forming rate is lower than that of example 1, which indicates that the noodle has an excessively high internal density, an unstable spatial structure, easy noodle breakage after heating, and an excessively long rehydration time after heating, when the soybean protein S11 and the soybean protein S7 are omitted. In comparative example 2 (the preparation method is the same as example 1, only pressure operation is cancelled by precooling treatment, and only precooling treatment is carried out under normal pressure), the cooking loss rate and the noodle breaking rate are both obviously higher than those of example 1, the noodle forming rate is lower than that of example 1, although obvious difference is not shown in rehydration time, the situation that the simple precooling treatment under normal pressure is not beneficial to reconstruction of the internal structure of the noodles, and the corresponding disadvantage is shown in the noodle breaking rate can be inferred. Comparative example 3 (the preparation method is the same as example 1, only the temperature-controlled dehydration is cancelled by the staged operation and the drying dehydration is staged operation), the cooking loss rate and the noodle breakage rate are obviously higher than those of example 1, the noodle forming rate is lower than that of example 1, although the obvious difference is not shown in the rehydration time, direct temperature-controlled dehydration and drying dehydration can be inferred, the space structure of the noodles is easily affected, and the noodles are not easy to form. Comparative example 4 (the preparation method is the same as example 1, except that the stepwise operation of temperature-controlled dehydration and the stepwise operation of drying and dehydration are cancelled, and the pressure pre-cooling treatment is changed into the normal-pressure pre-cooling treatment at the same time) has indexes obviously lower than those of comparative examples 1 to 3, which shows that the cancellation of the stepwise temperature-controlled dehydration, the stepwise drying and dehydration treatment and the pressure pre-cooling treatment can seriously affect the forming rate of the noodles, and the noodles are more easily mixed with soup in the boiling process.
Test example 2
Sensory evaluation comparison of each group of the cakes
The noodle cakes prepared in example 1 and comparative examples 1 to 4 were cooked, and then sensory evaluations were performed on the smoothness, viscoelasticity, flavor and color of each group of noodles in 12 ordinary men and women between the ages of 20-40, wherein 6 persons were averaged per age between 20-30 years and 30-40 years, and three men and three women were averaged.
The sensory evaluation was evaluated on a scale of 5, wherein 5 points represented excellent, 4 points represented good, 3 points represented fair, 2 points represented general, and 1 point represented poor. If the subject considers the above index to be between the above two levels, it can be expressed as a non-integer number. The sensory evaluation of each set of the cakes is shown in table 2.
TABLE 2 sensory evaluation comparison of the various groups of batters
From the results of Table 2, it is understood that the viscoelasticity, smoothness and color of the tortillas of example 1 are the best of the five groups, and also the apparent state, bubble resistance and hardness of the tortillas are effectively improved. Comparative example 1 (preparation method same as example 1, only two kinds of soybean proteins are eliminated), comparative example 2 (preparation method same as example 1, only pressure operation is eliminated in precooling treatment, and only precooling treatment is carried out under normal pressure), and comparative example 3 (preparation method same as example 1, only temperature-controlled dehydration is eliminated in stage operation and drying and dehydration in stage operation) the viscoelasticity, smoothness, color, appearance state, foam resistance and hardness of the flour cake are obviously lower than those of example 1, which shows that no matter the soybean proteins are eliminated, pressure operation is eliminated in precooling treatment, or the temperature-controlled dehydration and the drying and dehydration in stage operation can cause certain influence on the sense of the flour cake. In addition, indexes of comparative example 4 (the preparation method is the same as that of example 1, only the stage operation of canceling the temperature-controlled dehydration and the stage operation of drying and dehydrating are performed, and meanwhile, the pressure pre-cooling treatment is changed into the normal-pressure pre-cooling treatment) are obviously lower than those of comparative examples 1 to 3, which shows that the stage temperature-controlled dehydration and the stage drying and dehydrating are simultaneously cancelled, the sense of the noodles is seriously influenced after the pressure pre-cooling treatment is cancelled, and the palatability of the noodles is worse.
In conclusion, the invention synergistically improves the taste and palatability of the non-fried cured noodles only by compounding the soybean protein S11, the soybean protein S7 and the flaxseed gum and combining high-temperature steam curing, precooling treatment, temperature-controlled pre-dehydration and dehydration drying treatment, thereby not only realizing the aim of high flavoring speed, but also reducing the broken rate.
The preferred embodiments of the present invention have been described in detail, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention. It should be noted that the various features described in the above embodiments may be combined in any suitable manner without departing from the scope of the invention. The invention is not described in detail in order to avoid unnecessary repetition. In addition, any combination of the various embodiments of the present invention is also possible, and the same should be considered as the disclosure of the present invention as long as it does not depart from the spirit of the present invention.
Claims (5)
1. A method for preparing non-fried cured noodles, characterized in that the method comprises the steps of:
(1) dough kneading and proofing: weighing 80-120 parts of wheat flour, 10-16 parts of soybean protein and 0.1-0.3 part of composite phosphate, putting the wheat flour, the soybean protein and the composite phosphate into a dough mixer, adding water at 30-40 ℃, fully stirring, then adding 1-2 parts of flaxseed gum, uniformly mixing, and fermenting at normal temperature for 20-25 min to obtain dough for later use;
(2) stretching and forming: putting the dough into a laminating machine, overlapping the dough sheets in parallel for 2-4 times, and finally passing through a calendering roller to obtain a dough belt for later use;
(3) high-temperature steam curing: steaming the flour belt by using steam, wherein the high-temperature steam curing temperature is 85-95 ℃, and the steaming time is 120s, so as to obtain a cured flour belt for later use;
(4) pre-cooling: quickly taking out the cured noodle strip, and carrying out pressure pre-cooling treatment at 15-25 ℃ for 20s to obtain a pre-cooled noodle strip for later use;
(5) temperature control and pre-dehydration: pre-dewatering the pre-cooling noodle belt for 10s under the condition of controlling the temperature at 0.04-0.06 MPa, releasing the pressure and keeping for 20s, drying for 10s again under reduced pressure, releasing the pressure and keeping for 20s, and recovering normal pressure for dewatering for 10s to obtain a pre-dewatering noodle belt for later use;
(6) slitting: taking out the noodle belt, and slitting and molding according to the required specification to obtain pre-dehydrated noodles for later use;
(7) dewatering and drying: drying the pre-dehydrated noodles at 65-75 ℃ for 45-55 s, and then adjusting the temperature to 100-120 ℃ for drying for 120-160 s to obtain non-fried cured noodles;
the soybean protein is prepared from soybean protein 11S and soybean protein 7S according to a mass ratio of 7-9: 3 to 7.
2. The preparation method according to claim 1, wherein the pre-cooling vacuum degree in the step (4) is 50 to 60 KPa.
3. The preparation method according to claim 1, wherein the temperature-controlled pre-dehydration temperature in the step (5) is 40-60 ℃.
4. The preparation method according to claim 1, wherein the dehydration drying in the step (7) uses circulating air with a speed of 12-20 m/s.
5. A non-fried cured noodle produced by the production method according to any one of claims 1 to 4.
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