CN110024952B - 一种非油炸熟化面条的制备方法 - Google Patents
一种非油炸熟化面条的制备方法 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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- noodles
- temperature
- dough
- fried
- cured
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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
-
- 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
-
- 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
-
- 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
- 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)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Noodles (AREA)
Abstract
Description
Claims (5)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910354863.1A CN110024952B (zh) | 2019-04-29 | 2019-04-29 | 一种非油炸熟化面条的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910354863.1A CN110024952B (zh) | 2019-04-29 | 2019-04-29 | 一种非油炸熟化面条的制备方法 |
Publications (2)
Publication Number | Publication Date |
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CN110024952A CN110024952A (zh) | 2019-07-19 |
CN110024952B true CN110024952B (zh) | 2022-02-11 |
Family
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Family Applications (1)
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CN201910354863.1A Active CN110024952B (zh) | 2019-04-29 | 2019-04-29 | 一种非油炸熟化面条的制备方法 |
Country Status (1)
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CN (1) | CN110024952B (zh) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113383901A (zh) * | 2021-07-12 | 2021-09-14 | 安徽燕之坊食品有限公司 | 一种发酵面条及其制备方法 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06303933A (ja) * | 1993-04-19 | 1994-11-01 | Kanebo Ltd | ノンフライ乾燥即席麺の製法 |
CN105639446B (zh) * | 2008-11-12 | 2020-04-03 | 日清食品控股株式会社 | 高温热风干燥方便面的制造方法 |
JP2014161274A (ja) * | 2013-02-25 | 2014-09-08 | Amano Jitsugyo Kk | 凍結乾燥麺類及びその製造方法 |
CN103859295B (zh) * | 2014-03-19 | 2016-01-20 | 中国农业科学院农产品加工研究所 | 一种马铃薯面条及其制作方法 |
CN104256365A (zh) * | 2014-09-10 | 2015-01-07 | 王继禹 | 一种蒸面面条的加工方法 |
CN107950890A (zh) * | 2017-11-28 | 2018-04-24 | 河西学院 | 一种采用熟化和蒸煮方法的非油炸加工方便面工艺 |
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2019
- 2019-04-29 CN CN201910354863.1A patent/CN110024952B/zh active Active
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Publication number | Publication date |
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CN110024952A (zh) | 2019-07-19 |
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CB02 | Change of applicant information | ||
CB02 | Change of applicant information |
Address after: 610100 Sichuan city of Chengdu Province Economic and Technological Development Zone (Longquanyi District) White Road No. 9 Applicant after: Sichuan Baijia Food Industry Co., Ltd Address before: 610100 Sichuan city of Chengdu Province Economic and Technological Development Zone (Longquanyi District) White Road No. 9 Applicant before: SICHUAN BAIJIA FOOD INDUSTRY Co.,Ltd. |
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CB02 | Change of applicant information | ||
CB02 | Change of applicant information |
Address after: 610100 Sichuan city of Chengdu Province Economic and Technological Development Zone (Longquanyi District) White Road No. 9 Applicant after: Sichuan Baijia akuan Food Industry Co.,Ltd. Address before: 610100 Sichuan city of Chengdu Province Economic and Technological Development Zone (Longquanyi District) White Road No. 9 Applicant before: Sichuan Baijia Food Industry Co., Ltd |
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