CN110742232B - Preparation process of frozen cooked noodles - Google Patents
Preparation process of frozen cooked noodles Download PDFInfo
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- CN110742232B CN110742232B CN201911099673.6A CN201911099673A CN110742232B CN 110742232 B CN110742232 B CN 110742232B CN 201911099673 A CN201911099673 A CN 201911099673A CN 110742232 B CN110742232 B CN 110742232B
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 106
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 41
- 229920002558 Curdlan Polymers 0.000 claims abstract description 38
- 239000001879 Curdlan Substances 0.000 claims abstract description 38
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 38
- 229940078035 curdlan Drugs 0.000 claims abstract description 38
- 235000019316 curdlan Nutrition 0.000 claims abstract description 38
- 238000000034 method Methods 0.000 claims abstract description 34
- 235000013312 flour Nutrition 0.000 claims abstract description 32
- 238000007710 freezing Methods 0.000 claims abstract description 27
- 230000008014 freezing Effects 0.000 claims abstract description 27
- 238000004898 kneading Methods 0.000 claims abstract description 19
- 230000008569 process Effects 0.000 claims abstract description 19
- 238000005096 rolling process Methods 0.000 claims abstract description 16
- 238000001723 curing Methods 0.000 claims abstract description 6
- 239000003607 modifier Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 28
- 239000011780 sodium chloride Substances 0.000 claims description 14
- 238000007789 sealing Methods 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 9
- 239000003755 preservative agent Substances 0.000 claims description 8
- 230000002335 preservative effect Effects 0.000 claims description 8
- 230000006835 compression Effects 0.000 claims description 3
- 238000007906 compression Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 7
- 230000006866 deterioration Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 238000005303 weighing Methods 0.000 description 15
- 238000010521 absorption reaction Methods 0.000 description 10
- 239000012153 distilled water Substances 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- 239000003153 chemical reaction reagent Substances 0.000 description 6
- 238000004321 preservation Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- MHMNJMPURVTYEJ-UHFFFAOYSA-N fluorescein-5-isothiocyanate Chemical compound O1C(=O)C2=CC(N=C=S)=CC=C2C21C1=CC=C(O)C=C1OC1=CC(O)=CC=C21 MHMNJMPURVTYEJ-UHFFFAOYSA-N 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- PYWVYCXTNDRMGF-UHFFFAOYSA-N rhodamine B Chemical compound [Cl-].C=12C=CC(=[N+](CC)CC)C=C2OC2=CC(N(CC)CC)=CC=C2C=1C1=CC=CC=C1C(O)=O PYWVYCXTNDRMGF-UHFFFAOYSA-N 0.000 description 1
- 229940043267 rhodamine b Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 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
- 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
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
A preparation process of frozen cooked noodles belongs to the technical field of food processing. The curdlan is used as a modifier of the frozen cooked noodles, is added into the flour, the frozen cooked noodles are prepared by the processes of dough kneading, proofing, section rolling and curing and freezing, and the re-cooking quality of the frozen cooked noodles is improved by controlling the adding proportion. The invention creatively utilizes the curdlan to improve the quality of the frozen cooked noodles, provides a new method for improving the quality deterioration of the frozen cooked noodles in the freezing storage process, and further expands the application range of the curdlan.
Description
Technical Field
The invention relates to a preparation process of frozen cooked noodles, in particular to a process for improving the final re-cooking quality of the frozen cooked noodles by using curdlan as a modifier of the frozen cooked noodles, belonging to the technical field of food processing.
Background
As a product combining fast-paced life and modern food processing technology, the frozen cooked noodles have the characteristics of nutrition, health, convenience, safety, good taste and the like, and can meet the requirements of people on diet health and adaptation to the fast-paced life. The frozen cooked noodles refer to novel flour products which are cooked, quickly frozen and conveniently eaten after quick reheating. The frozen storage is the key for realizing long-term preservation of the frozen and cooked noodles, and directly determines the final re-cooking quality of the frozen and cooked noodles. The change of the size and distribution of ice crystals in a frozen cooked noodle system and the transformation between free water and bound water can be influenced by conditions such as freezing storage temperature, temperature fluctuation and the like, so that the structure and the properties of other components of the frozen cooked noodle are changed. Research shows that in the freezing and storing process, the gluten network structure of the frozen and cooked noodle is physically damaged, the mucedin is depolymerized, the alpha-helix content in the secondary structure is reduced, and the beta-turn content is increased; the fast-digestible starch of the starch slowly decreases, and the resistant starch and the slowly-digestible starch slowly increase. These compositional structural and property changes degrade the final cooking characteristics and textural qualities of the frozen cooked noodles.
Reported researches show that modifying agents such as modified starch, enzyme preparations, edible gum, emulsifying agents and the like can improve the quality of frozen cooked noodles. The edible gums reported at present mainly comprise guar gum and xanthan gum. However, the law of the change in the characteristics of the components of frozen cooked noodles by the action of edible gums and the correlation between these laws and the quality of frozen cooked noodles are not systematically studied.
The curdlan is water-insoluble and unbranched microbial extracellular beta-1, 3-glucan formed by connecting glucose residues through beta-D-1, 3-glucosidic bonds, is approved by FDA and the Ministry of health of China in 1996 and 2006 in sequence, can be used as a food additive, is widely applied to flour products, and improves the water holding capacity, rheological characteristics, stability, texture property and the like. Research shows that curdlan has no obvious improvement effect on gelatinization characteristic and dough characteristic of wheat flour, but can form high-strength gel when heated, thereby obviously improving texture characteristics such as hardness, elasticity, chewiness and the like of the noodles, and reducing the boiling and strip breaking rate of the noodles. In addition, the formed high-strength gel has good freeze-thaw stability. Therefore, the curdlan has good predictability for improving the quality change of the frozen cooked noodles in the freezing storage process. However, no relevant research report is found at present.
Disclosure of Invention
The invention aims to provide a preparation process of frozen and cooked noodles, which combines the characteristic that curdlan can possibly form a substance with stronger freeze-thaw stability with components of the frozen and cooked noodles in the cooking process, and improves the final re-cooking quality of the frozen and cooked noodles by utilizing the curdlan in a breakthrough manner.
According to the technical scheme, the preparation process of the frozen cooked noodles comprises the steps of adding curdlan serving as a modifier of the frozen cooked noodles into flour, preparing the frozen cooked noodles through dough kneading, proofing, noodle rolling and curing and freezing processes, and improving the re-cooking quality of the frozen cooked noodles by controlling the adding proportion.
The preparation process of the frozen cooked noodles comprises the following specific steps:
(1) kneading: mixing curdlan and flour according to the mass ratio of 0.05-2:100, and then adding sodium chloride and water to knead dough;
(2) and (3) proofing: sealing the dough obtained in the step (1) by using a preservative film, and fermenting for 10-25min at 20-35 ℃;
(3) rolling and cutting the noodles: putting the dough obtained by the fermentation in the step (2) between compression rollers of a noodle maker, tabletting for 1-3 times at the position with the roller distance of 2mm, folding the dough sheet, repeatedly rolling for 4-12 times, and finally, enabling the thickness of the dough sheet to be 0.5-2.50 mm; cutting the dough sheet into strips by a cutter;
(4) curing and freezing: cooking the noodles cut in the step (3) for 5-10min for curing, and then cooling; sealing the cooled noodles, freezing at-40 to-55 ℃, and then freezing and storing at-15 to-20 ℃ to obtain frozen and cooked noodles.
Mixing curdlan and flour in the step (1) according to the mass ratio of 0.5-1: 100.
The sodium chloride and the water added in the step (1) account for 0.1-2.0% of the sodium chloride and 38-46% of the water by mass of the flour.
And (5) taking out the frozen cooked noodles obtained in the step (4), and re-cooking in boiled water for 1-2min to obtain re-cooked frozen cooked noodles.
And (5) the cooking quality of the re-cooked frozen cooked noodles in the step (4) comprises cooking water absorption and cooking loss rate. The texture characteristics in the step (4) comprise viscosity, hardness, maximum tensile strength, tensile breaking distance and the like.
The cooking water absorption rate is 107.90-190.23%; the cooking loss rate is 0.98-7.85%. The viscosity is 51.38-316.49 g.sec; the hardness is 2123.21-4603.44 g; the maximum tensile strength is 10.61-46.02 g; the tensile breaking distance is 21.53-127.14 mm.
The invention has the beneficial effects that: the invention takes the curdlan as the modifier of the frozen cooked noodles, and the curdlan is added to weaken the quality deterioration of the frozen cooked noodles in the frozen storage process, thereby improving the final cooking quality and texture characteristics of the frozen cooked noodles, providing a new visual angle for improving the final quality of the frozen cooked noodles, and simultaneously widening the application range of the curdlan.
Detailed Description
Wheat flour: is purchased from Zhongliang flour industry (Hainin) Co., Ltd, specially made first-class plain flour with water content of 3.70%. Curdlan is produced by Kangtian kylin food Co., Ltd, and is purchased from Shandong Tianzhi Green Biotech Co., Ltd, Fluorescein Isothiocyanate (FITC), rhodamine B and sodium chloride are purchased from national drug group chemical reagent Co., Ltd; the ta.xt plus texture tester was purchased from SMS corporation, uk, and the jmz 200 pin dough mixer and JMTD 168/140 test noodle machine were purchased from the yoto ford technical development center.
The invention is further illustrated by the following examples.
Example 1 the addition amount of curdlan is 1% of flour, the proofing temperature is 25 ℃, and the quality of the re-cooking of the frozen cooked noodles is obtained after the frozen storage at-18 ℃ for 10 weeks.
(1) Kneading: weighing 100g of flour in a dough mixer, adding 1.0g of curdlan, weighing 1.50g of sodium chloride, dissolving in 40.00g of distilled water, stirring, pouring into the dough mixer, and kneading for 7 min;
(2) and (3) proofing: sealing the kneaded dough with a preservative film, standing and proofing for 20min at 25 ℃;
(3) rolling and cutting the noodles: placing the dough between compression rollers of a noodle maker, tabletting for 1 time at the position with the roller spacing of 2.00mm, repeatedly rolling for 7 times after folding the dough sheet, then folding and rolling for 1 time at the position with the roller spacing of 3.00mm, and sequentially placing the dough for 1 time with the roller spacing of 2.50mm, 2.00mm and 1.50mm until the thickness of the dough sheet is 1.50 mm; cutting the dough sheet for 20-35cm into strips by a cutter;
(4) curing and freezing: weighing 20.0-40.0g of noodles, putting into a pot containing 300mL of water, and cooking for 5 min; placing the cooked noodles in a beaker filled with enough cold water for cooling; rapidly sealing the cooled noodles with a preservative film, putting the noodles into a preservation box, freezing the noodles in a refrigerator at the temperature of 50 ℃ below zero for 2 hours, and then freezing and storing the noodles at the temperature of 18 ℃ below zero for 10 weeks;
(5) re-boiling: the frozen cooked noodles were removed and re-cooked for 90 seconds, and then the quality of re-cooking was analyzed.
The cooking loss rate and the cooking water absorption rate of the frozen and cooked noodles were measured by the differential method to be 4.13% and 129.68%, respectively, and the stickiness, hardness, tensile maximum strength and tensile breaking distance of the frozen and cooked noodles were measured by the texture analyzer to be 225.73g.sec, 3771.21g, 16.27g and 45.33mm, respectively.
Example 2 contains no curdlan and the rest of the process is the same as example 1.
The flour, reagents and equipment used were the same as in example 1.
The procedure of proofing the frozen cooked noodles, rolling the cut noodles and aging and freezing was the same as in example 1.
Kneading: weighing 100g of flour in a dough mixer, adding 0g of curdlan, weighing 1.50g of sodium chloride, dissolving in 40.00g of distilled water, stirring, pouring into the dough mixer, and kneading for 7 min;
the cooking loss rate and the cooking water absorption rate of the frozen and cooked noodles were measured by the differential method to be 7.85% and 107.90%, respectively, and the stickiness, hardness, tensile maximum strength and tensile breaking distance of the frozen and cooked noodles were measured by the texture analyzer to be 316.49g.sec, 2123.31g, 10.61g and 21.53mm, respectively.
Example 3 curdlan addition amount was 0.5% of flour, and the rest of the process was the same as example 1.
The flour, curdlan, reagents and equipment used were the same as in example 1.
The procedures of proofing frozen cooked noodles, rolling cut noodles, cooking and freezing were the same as in example 1.
Kneading: weighing 100g of flour in a dough mixer, adding 0.5g of curdlan, weighing 1.50g of sodium chloride, dissolving in 40.00g of distilled water, stirring, pouring into the dough mixer, and kneading for 7 min;
the cooking loss rate and the cooking water absorption rate of the frozen and cooked noodles were measured by the differential method to be 1.97% and 146.49%, respectively, and the stickiness, hardness, tensile maximum strength and tensile breaking distance of the frozen and cooked noodles were measured by a texture analyzer to be 198.96g.sec, 3303.86g, 21.52g and 57.39mm, respectively.
Example 4 curdlan addition amount is 0.5% of flour, and the flour is preserved without freezing, and the rest process is the same as example 1.
The flour, curdlan, reagents and apparatus used were the same as in example 1.
The procedure for rolling and cutting the frozen and cooked noodles was the same as in example 1.
Kneading: weighing 100g of flour in a dough mixer, adding 0.5g of curdlan, weighing 1.50g of sodium chloride, dissolving in 40.00g of distilled water, stirring, pouring into the dough mixer, and kneading for 7 min;
freezing: rapidly sealing the cooled noodles with a preservative film, putting the noodles into a preservation box, and freezing the noodles in a refrigerator at the temperature of 50 ℃ below zero for 2 hours; the frozen cooked noodles were removed and re-cooked for 90 seconds, and then the quality of re-cooking was analyzed.
The cooking loss rate and the cooking water absorption rate of the frozen and cooked noodles were measured by the differential method to be 0.98% and 190.23%, respectively, and the stickiness, hardness, tensile maximum strength and tensile breaking distance of the frozen and cooked noodles were measured by the texture analyzer to be 51.38g.sec, 4603.44g, 46.02g and 127.14mm, respectively.
Example 5 contains no curdlan and is stored without freezing, and the rest of the process is the same as example 1.
The flour, reagents and equipment used were the same as in example 1.
The procedure for rolling and cutting the frozen and cooked noodles was the same as in example 1.
Kneading: weighing 100g of flour in a dough mixer, adding 0g of curdlan, weighing 1.50g of sodium chloride, dissolving in 40.00g of distilled water, stirring, pouring into the dough mixer, and kneading for 7 min;
freezing: rapidly sealing the cooled noodles with a preservative film, putting the noodles into a preservation box, and freezing the noodles in a-50 refrigerator for 2 hours; the frozen cooked noodles were removed and re-cooked for 90 seconds, and then the quality of re-cooking was analyzed.
The cooking loss rate and the cooking water absorption rate of the frozen and cooked noodles were measured by the differential method to be 1.69% and 181.16%, respectively, and the stickiness, hardness, tensile maximum strength and tensile breaking distance of the frozen and cooked noodles were measured by the texture analyzer to be 55.49g.sec, 4523.58g, 42.53g and 118.21mm, respectively.
Example 6 contains no curdlan, the proofing temperature is 35 ℃, and the rest of the process is the same as example 1.
The flour, reagents and equipment used were the same as in example 1.
The procedure for rolling cut noodles of frozen cooked noodles and cooking and freezing were the same as in example 1.
Kneading: weighing 100g of flour in a dough mixer, adding 0g of curdlan, weighing 1.50g of sodium chloride, dissolving in 40.00g of distilled water, stirring, pouring into the dough mixer, and kneading for 7 min;
and (3) proofing: sealing the kneaded dough with a preservative film, standing and proofing for 20min at 35 ℃;
the cooking loss rate and the cooking water absorption rate of the frozen and cooked noodles were measured by the differential method to be 6.78% and 119.77%, respectively, and the stickiness, hardness, tensile maximum strength and tensile breaking distance of the frozen and cooked noodles were measured by a texture analyzer to be 293.52g.sec, 2298.26g, 11.89g and 26.71mm, respectively.
Example 7 curdlan addition amount is 0.5% of flour, proofing temperature is 35 ℃, and other processes are the same as example 1.
The flour, curdlan, reagents and apparatus used were the same as in example 1.
The procedure of rolling cut noodles of frozen cooked noodles, aging and freezing was the same as in example 1.
Kneading: weighing 100g of flour in a dough mixer, adding 0.5g of curdlan, weighing 1.50g of sodium chloride, dissolving in 40.00g of distilled water, stirring, pouring into the dough mixer, and kneading for 7 min;
and (3) proofing: sealing the kneaded dough with a preservative film, standing and proofing for 20min at 35 ℃;
the cooking loss rate and the cooking water absorption rate of the frozen and cooked noodles were measured by the differential method to be 1.35% and 127.18%, respectively, and the stickiness, hardness, tensile maximum strength and tensile breaking distance of the frozen and cooked noodles were measured by the texture analyzer to be 184.29g.sec, 3852.73g, 24.83g and 63.16mm, respectively.
The comparison of the examples shows that the quality deterioration of the frozen cooked noodles in the freezing storage process can be weakened by adding curdlan and selecting a reasonable process. According to comparative data of the embodiment, the cooking water absorption rate of the re-cooked frozen cooked noodles added with curdlan is 127.18% -190.23%, and the cooking loss rate is 0.98% -4.13%. The adhesive property is 51.38-293.52 g.sec, the hardness is 3303.86-4603.44 g, the maximum tensile strength is 16.27-46.02 g, and the tensile breaking distance is 45.33-127.14 mm. Is superior to the quality of the re-cooked frozen cooked noodles without addition of curdlan.
Claims (3)
1. A preparation process of frozen cooked noodles is characterized in that: adding curdlan serving as a modifier of frozen cooked noodles into flour, preparing the frozen cooked noodles by dough kneading, proofing, cutting noodle rolling and curing and freezing processes, and improving the re-cooking quality of the frozen cooked noodles by controlling the addition proportion; the method comprises the following specific steps:
(1) kneading: mixing curdlan and flour according to the mass ratio of 0.05-2:100, and then adding sodium chloride and water to knead dough;
(2) and (3) proofing: sealing the dough obtained in the step (1) by using a preservative film, and fermenting for 10-25min at 20-35 ℃;
(3) rolling and cutting the noodles: placing the dough obtained by fermentation in the step (2) between compression rollers of a noodle maker, tabletting for 1-3 times at the position with the roller distance of 2mm, folding the dough sheet, repeatedly rolling for 4-12 times, and finally, enabling the thickness of the dough sheet to be 0.5-2.50 mm; cutting the dough sheet into strips by a cutter;
(4) curing and freezing: cooking the noodles cut in the step (3) for 5-10min for curing, and then cooling; sealing the cooled noodles, freezing at-40 to-55 ℃, and then freezing and storing at-15 to-20 ℃ to obtain frozen and cooked noodles.
2. The process for producing frozen cooked noodles according to claim 1, wherein: the sodium chloride and the water added in the step (1) are 0.1-2.0% of sodium chloride and 38-46% of water by mass of the flour.
3. The process for producing frozen cooked noodles according to claim 1, wherein: and (4) taking out the frozen cooked noodles obtained in the step (4), and re-cooking in boiled water for 1-2min to obtain re-cooked frozen cooked noodles.
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| CN115444097A (en) * | 2022-04-06 | 2022-12-09 | 中粮营养健康研究院有限公司 | Frozen cooked noodle of cooked wheat flour, its processing method and use of cooked wheat flour in producing frozen cooked noodle |
| CN114651940A (en) * | 2022-04-20 | 2022-06-24 | 河南工业大学 | Preparation process of premixed flour of frozen and cooked coarse cereal noodles |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0823906A (en) * | 1994-07-21 | 1996-01-30 | Nippon Shokuhin Kako Co Ltd | Production of noodles |
| JP2000342207A (en) * | 1999-05-31 | 2000-12-12 | Kinrei:Kk | Grain flour composition for frozen noodle, frozen noodle using the same and its production |
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