CN113424918B - Freeze-dried noodle manufacturing method based on laser micropore and ultrasonic-infrared cooking - Google Patents

Freeze-dried noodle manufacturing method based on laser micropore and ultrasonic-infrared cooking Download PDF

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CN113424918B
CN113424918B CN202110708940.6A CN202110708940A CN113424918B CN 113424918 B CN113424918 B CN 113424918B CN 202110708940 A CN202110708940 A CN 202110708940A CN 113424918 B CN113424918 B CN 113424918B
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freeze
vitamin
noodles
ultrasonic
dough
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CN113424918A (en
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张慜
刘文超
郁东兴
陈晨
艾伦·牟俊达
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Qingdao Zhike Testing Co ltd
Brilliance Bio Tech Co ltd
Jiangnan University
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Qingdao Zhike Testing Co ltd
Brilliance Bio Tech Co ltd
Jiangnan University
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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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • 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
    • 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
    • A23L33/15—Vitamins
    • 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
    • A23L33/15—Vitamins
    • A23L33/155—Vitamins A or D
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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)
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  • Inorganic Chemistry (AREA)
  • Noodles (AREA)

Abstract

The invention discloses a method for preparing freeze-dried noodles based on laser micropore and ultrasonic-infrared cooking, belonging to the field of food processing. According to the instant freeze-dried noodles, high gluten wheat flour is used as a main raw material, edible salt, prebiotics, whey protein powder, ferric pyrophosphate, nicotinic acid, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin D, vitamin E and skim milk powder composite leavening agent are added, and the instant freeze-dried noodles are obtained through proofing, dough making, laser micropore, dough pressing, three-frequency synchronous ultrasonic-infrared cooking, ultrasonic assisted water passing and freeze drying. The water content of the freeze-dried noodles processed by the method is 3-5%, and the shelf life is long; compared with the traditional freeze-dried noodle product, the brewing time of the product is reduced by 50-70 percent and is between 3 and 5 minutes; the hardness is improved by 60 percent. The noodles prepared by the method have the advantages of short rehydration time, comprehensive nutrition, strong taste, long shelf life and simple process flow, and are suitable for industrial production.

Description

Freeze-dried noodle manufacturing method based on laser micropore and ultrasonic-infrared cooking
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for manufacturing freeze-dried noodles based on laser and three-frequency synchronous ultrasonic-infrared cooking.
Background
The freeze-dried noodles belong to instant products, and the current market of instant noodles is always controlled by fried instant noodles, but with the improvement of the living standard of people, the inherent label of the fried instant noodles, namely 'fried and unhealthy', is removed from healthy meal replacement by consumers. Since 2013, sales of domestic instant noodles have been reduced, and according to instant noodle dealers, the cost of one box of 24 bags of packaged instant noodles is 2 yuan per bag, the selling price is 2.5 yuan per bag, and under the condition that only a few money products slide down in sales, money is not earned, and even lost. In order to make up for the market gap of instant noodles, a novel instant noodle, namely freeze-dried noodle, appears.
The freeze-dried food is a short term for vacuum freeze-dried food, also called FD food. Vacuum Freeze Drying (FD) technique began in the early 20 th century. In the 40 s of the 20 th century, FD technology was first tested and successfully performed by russian scientists in the laboratory. After the second war is finished, the FD technology is used for medicine, biology, aerospace and aviation industry. In the 60 s, the freeze-dried food produced by applying the technology is used as space food for astronauts in the United states, so the freeze-dried food is also called space food.
Freeze-dried foods are coming out silently in China and are widely known and accepted by people, and at present, freeze-dried fruit slices, freeze-dried instant soup and the like are not only flying to first cabins and crewmembers' dining tables of dozens of airlines of 13 airlines in China, but also are popular in supermarkets in large cities such as jinghu. The vacuum freeze drying technology can not only keep the freshness and nutrition of the food, but also prolong the shelf life of the food.
Regarding the freeze-dried noodle market, a plurality of traditional freeze-dried noodle production lines such as 'Yile La noodle', 'Jinmailang' and the like are available for the manufacturers of fried instant noodles. Some new manufacturers are added, such as manufacturers of Zhejiang star vegetable agricultural science and technology limited company, and the like, and the manufacturers use high-end FD freeze-dried instant as a slogan and kitchen food. Through investigation, the problem of common products of freeze-dried flour products is mainly concentrated on the phenomenon of noodle breakage after long rehydration time, hard rehydration taste and long rehydration time. However, from the evaluation of consumers, the health characteristics of the freeze-dried noodles are very important and favored, so that the freeze-dried noodles are very popular with consumers, and have very good market prospect.
Zhang Hong et al (2015) disclose a vacuum freeze-dried potato noodle and a method for producing the same and an instant food (publication No. CN 104719762A), comprising the steps of: step one, making raw noodles, wherein the raw materials for making the noodles comprise the following components in parts by mass: 45-55 parts of flour, 40-50 parts of potato whole meal, 2-6 parts of wheat gluten, 1.0-2.5 parts of salt and 30-40 parts of water; step two, cooking the raw noodles; step three, pre-freezing: putting the cooked noodles into a mould, and freezing for 1-5 h until the cooked noodles are shaped; step four, vacuum freeze drying: and (3) placing the pre-frozen cooked noodles in vacuum freeze drying equipment, drying until the water activity is less than 0.6, wherein the cold trap temperature is-40 ℃ to-20 ℃, the shelf temperature is-45 ℃ to-25 ℃, and the vacuum degree is 10Pa to 100Pa. The invention adopts vacuum freeze drying technology to treat cooked noodles, the loss of nutrient substances is less, the inside of the noodles is loose and porous, the noodles are easy to absorb water, the noodle rehydration time is reduced, and the high-temperature frying process is avoided. Compared with the invention, the nutrition is single, and the rehydration of the product is not as good as that of the product.
Luo Tiezhu (2018) discloses instant noodles (publication No. 108813349A) containing Hericium erinaceus and corn, wherein the instant noodles are prepared from corn horny endosperm flour, corn flour endosperm flour and Hericium erinaceus powder as main raw materials, and are prepared by the following steps: mixing corn horny endosperm flour, corn flour endosperm flour and hericium erinaceus flour uniformly according to the ratio of 1:1:0.5, adding table salt accounting for 0.6% of the weight of the mixed raw material flour and normal-temperature drinking water accounting for 30-35% of the weight of the mixed raw material flour, fully stirring to obtain mixed wet powder, putting the mixed wet powder into a spiral bulking machine, bulking and extruding mature noodles, putting the mature noodles into a tempering chamber for standing and tempering, packaging the tempered noodles with food-grade plastic bags, quickly putting the food-grade plastic bags into a quick-freezing chamber for quick-freezing treatment, and then transferring the food-grade plastic bags into a cold storage for storage to obtain the finished product of the hericium erinaceus and corn instant noodles. The frozen noodles obtained by the method increase the cost in the production, storage and transportation processes, and have poor convenience compared with the instant dried noodles.
Wang Yun (2012) discloses a noodle (publication No. CN 102669547A) prepared by a solar drying process, which is prepared from the following raw materials in parts by weight: 1200-1500 parts of flour, 5-10 parts of perilla powder, 1-5 parts of spirulina powder, 5-10 parts of dietary fiber powder, 3-8 parts of dried asparagus powder, 3-5 parts of roxburgh rose freeze-dried powder, 3-5 parts of mulberry freeze-dried powder, 2-5 parts of ginseng extract, 5-8 parts of pine pollen, 1-3 parts of refined salt and 0.05-0.2 part of edible alkali surface. The invention adds the freeze-dried powder and the extract of each fruit and vegetable, has simple preparation method and rich nutrition, ensures that the noodles are rich in elasticity and excellent in taste due to the addition of the spirulina powder, and saves the cost by using a solar drying process. But the quality degradation is obvious in the noodle drying process, and the quality of the product is difficult to control.
Yong et al (2020) disclose a method for preparing nutritional noodles from rhizoma Dioscoreae (publication No. CN 111357934A), comprising the following steps: step S1: dough kneading: 90-100 parts of wheat flour, 30-40 parts of yam powder, 10-20 parts of barley powder, 5-10 parts of rhodiola crenulata powder and 10-15 parts of lily powder in the raw materials are fully mixed, then the mixture is placed in a dough kneading machine, and a certain amount of water is added for dough kneading, and dough kneading is carried out for 20-30 minutes, so that dough is obtained; step S2: curing: placing the dough into a curing machine for curing; step S3: tabletting: repeatedly rolling the cured dough between press rolls of a noodle press until a dough sheet with the thickness of 1-2mm and smooth surface is formed; step S4: cutting: cutting the pressed dough sheet into noodles with fixed specification by a dough pressing machine; step S5: and (3) drying: the noodles are dried in a drying oven at a certain temperature. The invention provides the preparation method of the yam nutrition noodles with high nutrition value, strong boiling resistance, no muddy soup, continuous noodles and less boiling loss. The method is different from the method for preparing the freeze-dried noodles based on laser micropore and ultrasonic-infrared cooking, and compared with the method, the method has the advantages that the nutrition components are inferior to those of the method, and the eating method is simpler and more convenient.
Gu Sen et al (2020) discloses a potato nutrition instant noodle and a preparation method thereof (publication number: CN 111296752A), wherein the instant noodle comprises the following component raw materials in parts by weight: 2 parts of peeled potato, 3 parts of wheat kernel, 3 parts of rice and 2 parts of pea. According to the preparation method of the potato nutrition instant noodles, 2 parts of peeled potato fresh potato, 3 parts of wheat kernel, 3 parts of rice and 2 parts of pea are mixed and processed into instant noodles, then the instant noodles are put into an airing frame for curing treatment, vacuum packaging is carried out after the curing treatment, and finally sterilization treatment is carried out. The product is not added with any reinforcing agent, fresh-keeping and antiseptic material, and has original taste and flavor. The nutrition and health care functions are stronger through the potato, wheat, rice and bean ingredients. However, the product has less nutrition and poor convenience.
She Yufen et al (2019) discloses an edible mushroom dough sheet product, which is prepared from materials comprising flour, mushroom mud, water, salt and sorbitol, wherein the weight ratio of the flour, the mushroom mud, the water, the salt and the sorbitol is as follows: 1000:20-100:200-300:2.0-4.0:25-40; in addition, the invention also provides a method for preparing the edible mushroom dough sheet product. Compared with the freeze-dried instant noodles provided by the invention, the invention mainly provides a primary product of dough sheets (including noodles, dumpling wrappers, wonton wrappers, shaomai wrappers and the like), and the instant and easy eating property of the primary product is lower than that of the instant noodles. In addition, the invention adopts hot air for dehydration subsequently, and the nutrition loss of the product is greatly improved.
Wang Yuchuan et al (2003) discloses a method for preparing freeze-dried instant noodles and a microwave freeze-drying device thereof (publication No. CN 1526305A), wherein the method comprises the steps of preparing noodles, preparing soup bases, freeze-forming, vacuum-drying and packaging. The microwave freeze drying equipment used for vacuum drying consists of a bin body, a water catcher, a guide rail, a slide rail, a crane, a supporting plate, a material tray and a microwave magnetron. Compared with the invention, the microwave heating nonuniformity is obvious, which results in the degradation of quality and the reduction of consumer acceptance.
The king et al (2014) discloses additive-free five-cereal nutritional instant noodles and a production method thereof (publication number: CN 104256361A). The corn and black beans are subjected to quality optimization treatment, and then are processed with wheat, polished round-grained rice and millet to prepare the five-cereal nutritional instant noodles through milling, blending, curing and molding. The five-cereal nutritional noodles fully exert the nutrition complementary advantages of rice, flour and beans, give higher nutritional value to the product, have good elasticity and toughness and good rehydration property, can be eaten after being soaked in boiling water without soaking, and are convenient and quick. Compared with the invention, the product is dehydrated in the product humidity control and temperature control tunnel type circulating drying furnace, and the product quality is low and the consumer acceptance is low.
The invention discloses a processing technology of crisp instant noodles (publication number: CN 109845969A) by using Xiayuan Zheng et al (2019), which comprises the following raw materials in parts by weight: 90-110 parts of wheat flour, 30-40 parts of purified water, 4-10 parts of eggs, 1-4 parts of edible alkali, 3-8 parts of edible salt, 3-8 parts of spice, 1-4 parts of edible chilli powder, 1-4 parts of sauce and 1-4 parts of sesame. The traditional instant noodles obtained by the invention have high oil content, and are not as healthy and nutritious as the product of the invention.
Disclosure of Invention
The invention aims to improve rehydration performance and nutritional ingredients of freeze-dried surfaces by combining laser micropore processing with three-frequency synchronous ultrasonic-infrared cooking and adding prebiotics and total nutritional components: the instant freeze-dried noodles are prepared by taking high-gluten wheat flour as a main raw material, adding auxiliary materials, and performing processes of proofing, making dough sheets, laser micropore, dough pressing, three-frequency synchronous ultrasonic-infrared cooking, ultrasonic assisted water passing, freeze-drying and the like.
The technical scheme of the invention is as follows:
a freeze-dried noodle based on laser micropore and ultrasonic-infrared cooking is prepared from high-gluten wheat flour as main raw material, adding auxiliary materials, and performing proofing, dough making, laser micropore, dough pressing, three-frequency synchronous ultrasonic-infrared cooking, ultrasonic auxiliary water passing, freeze-drying and other processes to obtain the instant freeze-dried noodle, wherein the method comprises the following main steps:
(1) Mixing: mixing high gluten wheat flour (100-150 parts), edible salt (2-3 parts), fructo-oligosaccharide (3-5 parts), ferric pyrophosphate (0.25-0.5 parts), nicotinic acid (3-5 parts), vitamin A (0.191-0.285 parts), vitamin B1 (0.25-0.55 parts), vitamin B2 (0.25-0.55 parts), vitamin B6 (0.20-0.55 parts), vitamin C (0.02-0.05 parts), vitamin D (0.005-0.007 parts), vitamin E (0.001-0.005 parts), sodium bicarbonate (0.5-0.8 parts), sodium dihydrogen phosphate (0.5-0.8 parts), calcium carbonate (0.15-0.18 parts), DL-malic acid (0.11-0.21 parts), xylanase (0.08-0.12 parts) and skim milk powder (20-40 parts) by using a homogenizer for 3-10 min, so that the noodle can fully mix, and the added noodle has rich nutrition, and forms a soft noodle-like structure after the noodle is processed in a complex noodle-making process;
(2) Preparing dough: adding 500-550 parts of the mixed material obtained in the step (1) into 150-200 parts of water, and beating the dough for 20-30min to obtain a standby dough;
(3) Dough proofing: covering the dough obtained in the step (2) with a preservative film to prevent water evaporation, and proofing for 30-40 min at 20-30 ℃;
(4) And (3) laser micropore treatment: firstly cutting the proofed dough into thick sheets, repeatedly rolling the thick sheets into dough sheets with the thickness of 2-3 mm, and sprinkling flour; the obtained dough sheet is placed under a laser drilling machine for laser micropore treatment, and the specific conditions are as follows: 2-3 mm of carving depth, 700-1000 mm/s of carving linear speed, 0.1-0.5 mm of micropore diameter, 40W of laser power and 5-10 mm of micropore spacing; finally, using the dough cutting function of a dough pressing machine, pressing the dough sheet processed by the laser micropore into noodles, and scattering flour to prevent the noodles from sticking; after the laser drilling treatment, the water migration path of the instant noodles is reduced in the rehydration process, and the contact area of the noodles and water is increased, so that the rehydration performance of the noodles is improved;
(5) Three-frequency synchronous ultrasonic-infrared cooking: mixing the noodles obtained in the step (4) with warm water at 60-80 ℃, putting the mixture into a three-frequency synchronous ultrasonic-infrared cooking furnace with 28/40/80kHz and power of 600W/kg, and cooking for 10-15 min, wherein the upper limit temperature of infrared heating is between 110 and 120 ℃;
(6) Ultrasonic assisted water passing: placing the noodles obtained in the step (5) in deionized water at 25 ℃, carrying out ultrasonic treatment for 10-15 min, and then fishing out noodles for draining for standby, wherein the ultrasonic treatment conditions are as follows: ultrasonic frequency is 40KHz, and power is 600W/kg; the treatment temperature is 25 ℃;
(7) And (3) freeze-drying: quick-freezing the noodles obtained in the step (6) in a refrigerator at the temperature of minus 80 ℃ for 10 to 12 hours, taking out, and then placing in a freeze-drying bin for dehydration; the freeze-drying and dehydration process is as follows: the temperature of the cold trap is minus 40 ℃, the system pressure is 80Pa, the temperature of a heating plate of a drying bin is 60-70 ℃, and the drying is carried out for 10-15 hours until the water content of the noodles reaches 5-8%.
The invention has the beneficial effects that:
(1) According to the invention, the freeze-dried noodles are manufactured by combining laser micropore processing with three-frequency synchronous ultrasonic-infrared cooking, after laser perforation processing, the water migration path is reduced in the noodle rehydration process, and the contact area of the noodles and water is increased, so that the noodle rehydration performance is improved; the laser drilling treatment can also remarkably reduce the freeze-drying time consumption; three-frequency synchronous ultrasonic-infrared cooking can obviously reduce the rehydration time of freeze-dried noodles, improve the rehydration rate, reduce the hardness of rehydrated noodles and improve the yield of products; the laser drilling and three-frequency synchronous ultrasonic-infrared cooking are combined to have a synergistic effect in reducing the rehydration time of freeze-dried noodles, improving the rehydration rate, reducing the hardness of the rehydrated noodles and improving the yield of products.
(2) The invention improves the nutrition components of the freeze-dried noodles by adding prebiotics and total nutrient components: in addition, due to the reduction of freeze-drying time consumption, the retention rate of the nutrition matters of the freeze-dried noodles can be greatly improved by laser drilling, and the freeze-dried noodles can be used as a convenient meal replacement product for infants.
(3) The water content of the freeze-dried noodles processed by the method is 3-5%, and the shelf life is long; compared with the traditional freeze-dried noodle product, the brewing time of the product is reduced by 50-70 percent and is between 3 and 5 minutes; the hardness is improved by 60 percent. The method for improving the quality of the freeze-dried noodles is short in noodle rehydration time, comprehensive in nutrition, chewy in taste, long in shelf life, simple in process flow and suitable for industrial production.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
The technical scheme of the invention will be further described with reference to specific embodiments.
Example 1: processing method of large-aperture laser-treated quick-rehydration full-nutrition freeze-dried noodles
100g of high gluten wheat flour, 2g of edible salt, 3g of inulin, 0.5g of ferric pyrophosphate, 5g of nicotinic acid, 0.2g of vitamin A, 10.5 g of vitamin B, 20.5 g of vitamin B, 60.5 g of vitamin B, 0.03g of vitamin C, 0.005g of vitamin D, 0.003g of vitamin E, 0.6g of sodium bicarbonate, 0.6g of sodium dihydrogen phosphate, 0.16g of calcium carbonate, 0.16g of DL-malic acid, 0.12g of xylanase and 20g of skim milk powder are mixed, and homogenized for 3 to 10 minutes by a homogenizer to prepare 5 parts of mixed flour for standby; adding 200g of water into 500g of the obtained mixed material, putting into a flour milling machine, milling for 30min to obtain a standby dough; covering the obtained dough with fresh-keeping film to prevent water evaporation, and proofing at 30deg.C for 40min; firstly, the proofed dough is cut into thick sheets, so that the subsequent pressing is convenient; repeatedly rolling the thick sheet to form a skin, repeatedly rolling the thick sheet to form the thin sheet for 3 sheets, namely pressing the thick sheet into a sheet with the thickness of 3mm, and sprinkling flour. The obtained dough sheet is placed under a laser drilling machine for laser micropore treatment, and the specific conditions are as follows: 3mm engraving depth, 800mm/s engraving line speed, 0.5mm micropore diameter, 40W laser power and 10mm micropore spacing. Finally, using the dough cutting function of a dough pressing machine, pressing the dough sheet processed by the laser micropore into noodles, and scattering flour to prevent the noodles from sticking; mixing the obtained noodles with warm water at 80 ℃, putting the mixture into a three-frequency synchronous ultrasonic-infrared cooking furnace with 28/40/80kHz and power of 600W/kg, and cooking for 13min, wherein the upper limit temperature of infrared heating is 120 ℃; placing the obtained cured noodles in deionized water at 25 ℃, carrying out ultrasonic treatment for 13min, and then fishing out noodles for draining for later use, wherein the ultrasonic treatment conditions are as follows: ultrasonic frequency is 40KHz, and power is 600W/kg; the treatment temperature is 25 ℃; quick-freezing the noodles after ultrasonic assisted water passing in a refrigerator at-80 ℃ for 10 hours, taking out, and dehydrating in a freeze-drying bin. The freeze-drying and dehydration process is as follows: the temperature of the cold trap is minus 40 ℃, the system pressure is 80Pa, the temperature of the heating plate is 70 ℃, and the drying is carried out for 10 hours until the water content of the noodles reaches 5 percent. The rehydration time of the obtained noodles is 3.5min, and the high-quality rate of the product reaches 95%.
Example 2: processing method of short-distance laser-treated quick rehydration full-nutrition freeze-dried noodles
100g of high gluten wheat flour, 3g of edible salt, 5g of soybean oligosaccharide, 0.25g of ferric pyrophosphate, 5g of nicotinic acid, 0.2g of vitamin A, 10.5 g of vitamin B, 20.5 g of vitamin B, 60.5 g of vitamin B, 0.03g of vitamin C, 0.005g of vitamin D, 0.003g of vitamin E, 0.6g of sodium bicarbonate, 0.6g of sodium dihydrogen phosphate, 0.18g of calcium carbonate, 0.16g of DL-malic acid, 0.12g of xylanase and 20g of skim milk powder are mixed, homogenized for 3 to 10 minutes by a homogenizer, and 5 parts of mixed flour is prepared for standby; adding 200g of water into 550g of the obtained mixed material, putting into a flour milling machine, and milling for 30min to obtain a standby dough; covering the dough obtained in the step with a preservative film to prevent water evaporation, and proofing for 40min at 30 ℃; the proofed dough is firstly cut into thick slices, so that the subsequent pressing is convenient. Repeatedly rolling the thick sheet to form a skin, repeatedly rolling the thick sheet to form the thin sheet for 2 sheets, namely pressing the thick sheet into a dough sheet with the thickness of 2mm, and sprinkling flour. The obtained dough sheet is placed under a laser drilling machine for laser micropore treatment, and the specific conditions are as follows: 2mm engraving depth, 1000mm/s engraving line speed, 0.1mm micropore diameter, 40W laser power and 5mm micropore spacing. Finally, using the dough cutting function of a dough pressing machine, pressing the dough sheet processed by the laser micropore into noodles, and scattering flour to prevent the noodles from sticking; mixing the obtained noodles with 70 ℃ warm water, putting into a three-frequency synchronous ultrasonic-infrared cooking furnace with 28/40/80kHz and power of 600W/kg, and cooking for 13min, wherein the upper limit temperature of infrared heating is 120 ℃; placing the obtained cured noodles in deionized water at 25 ℃, carrying out ultrasonic treatment for 15min, and then fishing out noodles for draining for later use, wherein the ultrasonic treatment conditions are as follows: ultrasonic frequency is 40KHz, and power is 600W/kg; the treatment temperature is 25 ℃; quick-freezing the noodles after ultrasonic assisted water passing in a refrigerator at-80 ℃ for 10 hours, taking out, and dehydrating in a freeze-drying bin. The freeze-drying and dehydration process is as follows: the temperature of the cold trap is minus 40 ℃, the system pressure is 80Pa, the temperature of the heating plate is 70 ℃, and the drying is carried out for 13 hours until the water content of the noodles reaches 5 percent. The rehydration time of the obtained noodles is 5min, and the high quality rate of the product reaches 92%.
Example 3: the drying time, rehydration time and nutrient retention rate of freeze-dried noodles under different treatments of the same formula are compared with (1) the preparation and processing parameters of the laser-treated noodles:
100g of high gluten wheat flour, 3g of edible salt, 5g of soybean oligosaccharide, 0.25g of ferric pyrophosphate, 5g of nicotinic acid, 0.2g of vitamin A, 10.5 g of vitamin B, 20.5 g of vitamin B, 60.5 g of vitamin B, 0.03g of vitamin C, 0.005g of vitamin D, 0.003g of vitamin E, 0.6g of sodium bicarbonate, 0.6g of sodium dihydrogen phosphate, 0.18g of calcium carbonate, 0.16g of DL-malic acid, 0.12g of xylanase and 20g of skim milk powder are mixed, homogenized for 3 to 10 minutes by a homogenizer, and 5 parts of mixed flour is prepared for standby; adding 200g of water into 550g of the obtained mixed material, putting into a flour milling machine, and milling for 30min to obtain a standby dough; covering the dough obtained in the step with a preservative film to prevent water evaporation, and proofing for 40min at 30 ℃; the proofed dough is firstly cut into thick slices, so that the subsequent pressing is convenient. Repeatedly rolling the thick sheet to form a skin, repeatedly rolling the thick sheet to form the thin sheet for 2 sheets, namely pressing the thick sheet into a dough sheet with the thickness of 2mm, and sprinkling flour. The obtained dough sheet is placed under a laser drilling machine for laser micropore treatment, and the specific conditions are as follows: 2mm engraving depth, 1000mm/s engraving line speed, 0.1mm micropore diameter, 40W laser power and 5mm micropore spacing. Finally, using the dough cutting function of a dough pressing machine, pressing the dough sheet processed by the laser micropore into noodles, and scattering flour to prevent the noodles from sticking; boiling the obtained noodle at 100deg.C for 13min; placing the obtained cured noodles in deionized water at 25 ℃, carrying out ultrasonic treatment for 15min, and then fishing out noodles for draining for later use, wherein the ultrasonic treatment conditions are as follows: ultrasonic frequency is 40KHz, and power is 600W/kg; the treatment temperature is 25 ℃; quick-freezing the noodles after ultrasonic assisted water passing in a refrigerator at-80 ℃ for 10 hours, taking out, and dehydrating in a freeze-drying bin. The freeze-drying and dehydration process is as follows: cold trap temperature-40 deg.C, system pressure 80Pa, heating plate temperature 70 deg.C, until noodle water content reaches 5%.
(2) Three-frequency synchronous ultrasonic-infrared cooking noodle preparation and processing parameters:
100g of high gluten wheat flour, 3g of edible salt, 5g of soybean oligosaccharide, 0.25g of ferric pyrophosphate, 5g of nicotinic acid, 0.2g of vitamin A, 10.5 g of vitamin B, 20.5 g of vitamin B, 60.5 g of vitamin B, 0.03g of vitamin C, 0.005g of vitamin D, 0.003g of vitamin E, 0.6g of sodium bicarbonate, 0.6g of sodium dihydrogen phosphate, 0.18g of calcium carbonate, 0.16g of DL-malic acid, 0.12g of xylanase and 20g of skim milk powder are mixed, homogenized for 3 to 10 minutes by a homogenizer, and 5 parts of mixed flour is prepared for standby; adding 200g of water into 550g of the obtained mixed material, putting into a flour milling machine, and milling for 30min to obtain a standby dough; covering the dough obtained in the step with a preservative film to prevent water evaporation, and proofing for 40min at 30 ℃; the proofed dough is firstly cut into thick slices, so that the subsequent pressing is convenient. Repeatedly rolling the thick sheet to form a skin, repeatedly rolling the thick sheet to form the thin sheet for 2 sheets, namely pressing the thick sheet into a dough sheet with the thickness of 2mm, and sprinkling flour. Using the dough cutting function of a dough pressing machine to press the dough into noodles, and scattering flour to prevent the noodles from sticking; mixing the obtained noodles with 70 ℃ warm water, putting into a three-frequency synchronous ultrasonic-infrared cooking furnace with 28/40/80kHz and power of 600W/kg, and cooking for 13min, wherein the upper limit temperature of infrared heating is 120 ℃; placing the obtained cured noodles in deionized water at 25 ℃, carrying out ultrasonic treatment for 15min, and then fishing out noodles for draining for later use, wherein the ultrasonic treatment conditions are as follows: ultrasonic frequency is 40KHz, and power is 600W/kg; the treatment temperature is 25 ℃; quick-freezing the noodles after ultrasonic assisted water passing in a refrigerator at-80 ℃ for 10 hours, taking out, and dehydrating in a freeze-drying bin. The freeze-drying and dehydration process is as follows: cold trap temperature-40 deg.C, system pressure 80Pa, heating plate temperature 70 deg.C, until noodle water content reaches 5%.
(3) Laser micropore and three-frequency synchronous ultrasonic-infrared cooking combined noodle preparation and processing parameters:
100g of high gluten wheat flour, 3g of edible salt, 5g of soybean oligosaccharide, 0.25g of ferric pyrophosphate, 5g of nicotinic acid, 0.2g of vitamin A, 10.5 g of vitamin B, 20.5 g of vitamin B, 60.5 g of vitamin B, 0.03g of vitamin C, 0.005g of vitamin D, 0.003g of vitamin E, 0.6g of sodium bicarbonate, 0.6g of sodium dihydrogen phosphate, 0.18g of calcium carbonate, 0.16g of DL-malic acid, 0.12g of xylanase and 20g of skim milk powder are mixed, homogenized for 3 to 10 minutes by a homogenizer, and 5 parts of mixed flour is prepared for standby; adding 200g of water into 550g of the obtained mixed material, putting into a flour milling machine, and milling for 30min to obtain a standby dough; covering the dough obtained in the step with a preservative film to prevent water evaporation, and proofing for 40min at 30 ℃; the proofed dough is firstly cut into thick slices, so that the subsequent pressing is convenient. Repeatedly rolling the thick sheet to form a skin, repeatedly rolling the thick sheet to form the thin sheet for 2 sheets, namely pressing the thick sheet into a dough sheet with the thickness of 2mm, and sprinkling flour. The obtained dough sheet is placed under a laser drilling machine for laser micropore treatment, and the specific conditions are as follows: 2mm engraving depth, 1000mm/s engraving line speed, 0.1mm micropore diameter, 40W laser power and 5mm micropore spacing. Finally, using the dough cutting function of a dough pressing machine, pressing the dough sheet processed by the laser micropore into noodles, and scattering flour to prevent the noodles from sticking; mixing the obtained noodles with 70 ℃ warm water, putting into a three-frequency synchronous ultrasonic-infrared cooking furnace with 28/40/80kHz and power of 600W/kg, and cooking for 13min, wherein the upper limit temperature of infrared heating is 120 ℃; placing the obtained cured noodles in deionized water at 25 ℃, carrying out ultrasonic treatment for 15min, and then fishing out noodles for draining for later use, wherein the ultrasonic treatment conditions are as follows: ultrasonic frequency is 40KHz, and power is 600W/kg; the treatment temperature is 25 ℃; quick-freezing the noodles after ultrasonic assisted water passing in a refrigerator at-80 ℃ for 10 hours, taking out, and dehydrating in a freeze-drying bin. The freeze-drying and dehydration process is as follows: cold trap temperature-40 deg.C, system pressure 80Pa, heating plate temperature 70 deg.C, until noodle water content reaches 5%.
(4) Preparation and processing parameters of the noodle which is not subjected to laser micropore and three-frequency synchronous ultrasonic-infrared cooking treatment:
100g of high gluten wheat flour, 3g of edible salt, 5g of soybean oligosaccharide, 0.25g of ferric pyrophosphate, 5g of nicotinic acid, 0.2g of vitamin A, 10.5 g of vitamin B, 20.5 g of vitamin B, 60.5 g of vitamin B, 0.03g of vitamin C, 0.005g of vitamin D, 0.003g of vitamin E, 0.6g of sodium bicarbonate, 0.6g of sodium dihydrogen phosphate, 0.18g of calcium carbonate, 0.16g of DL-malic acid, 0.12g of xylanase and 20g of skim milk powder are mixed, homogenized for 3 to 10 minutes by a homogenizer, and 5 parts of mixed flour is prepared for standby; adding 200g of water into 550g of the obtained mixed material, putting into a flour milling machine, and milling for 30min to obtain a standby dough; covering the dough obtained in the step with a preservative film to prevent water evaporation, and proofing for 40min at 30 ℃; the proofed dough is firstly cut into thick slices, so that the subsequent pressing is convenient. Repeatedly rolling the thick sheet to form a skin, repeatedly rolling the thick sheet to form the thin sheet for 2 sheets, namely pressing the thick sheet into a dough sheet with the thickness of 2mm, and sprinkling flour. Finally, using the dough cutting function of a dough pressing machine to press the dough sheet into noodles, and scattering flour to prevent the noodles from sticking; boiling the obtained noodle at 100deg.C for 13min; placing the obtained cured noodles in deionized water at 25 ℃, carrying out ultrasonic treatment for 15min, and then fishing out noodles for draining for later use, wherein the ultrasonic treatment conditions are as follows: ultrasonic frequency is 40KHz, and power is 600W/kg; the treatment temperature is 25 ℃; quick-freezing the noodles after ultrasonic assisted water passing in a refrigerator at-80 ℃ for 10 hours, taking out, and dehydrating in a freeze-drying bin. The freeze-drying and dehydration process is as follows: cold trap temperature-40 deg.C, system pressure 80Pa, heating plate temperature 70 deg.C, until noodle water content reaches 5%.
(5) Comparative results Table 1
Figure BDA0003132530960000111
Figure BDA0003132530960000121
(6) Comparative results Table 2
Figure BDA0003132530960000122
By comparing the results, the laser drilling and three-frequency synchronous ultrasonic-infrared cooking can obviously reduce the rehydration time of the freeze-dried noodles, improve the rehydration rate, reduce the hardness of the rehydration noodles and improve the yield of products; in addition, the laser drilling process can also significantly reduce lyophilization time. The laser drilling and three-frequency synchronous ultrasonic-infrared cooking are combined to have a synergistic effect in reducing the rehydration time of freeze-dried noodles, improving the rehydration rate, reducing the hardness of the rehydrated noodles and improving the yield of products. Due to the reduction of freeze-drying time consumption, the retention rate of the freeze-dried noodle nutrient substances can be greatly improved by laser drilling. In conclusion, the laser drilling and three-frequency synchronous ultrasonic-infrared cooking are used together to obtain the freeze-dried noodle product with good quality and comprehensive nutrient substances.

Claims (3)

1. A freeze-dried noodle manufacturing method based on laser micropore and ultrasonic-infrared cooking is characterized in that high-gluten wheat flour is mainly used as a main raw material, auxiliary materials are added, and the instant freeze-dried noodle is obtained through proofing, noodle skin manufacturing, laser micropore, noodle pressing, three-frequency synchronous ultrasonic-infrared cooking, ultrasonic auxiliary water passing and freeze-drying processes, and the main steps are as follows:
(1) Mixing: according to the mass parts, 100-150 parts of high gluten wheat flour, 2-3 parts of edible salt, 3-5 parts of prebiotics, 0.25-0.5 part of ferric pyrophosphate, 3-5 parts of nicotinic acid, 0.191-0.285 part of vitamin A and vitamin B 1 0.25-0.55 part of vitamin B 2 0.25-0.55 part of vitamin B 6 Mixing 0.20-0.55 parts of vitamin C0.02-0.05 parts of vitamin D0.005-0.007 parts of vitamin E0.001-0.005 parts of whey protein powder, 20-40 parts of skim milk powder and a compound leavening agent, homogenizing for 3-10 min by a homogenizer, and fully mixing for later use; the composite leavening agent comprises: 0.5-0.8 part of sodium bicarbonate, 0.5-0.8 part of sodium dihydrogen phosphate, 0.15-0.18 part of calcium carbonate, 0.11-0.21 part of DL-malic acid and 0.08-0.12 part of xylanase; (2) dough preparation: putting 500-550 parts of the mixed material obtained in the step (1) into a flour milling machine, and milling for 20-30min to obtain a standby dough;
(3) Dough proofing: covering the dough obtained in the step (2) with a preservative film to prevent water evaporation, and proofing for 30-40 min at 20-30 ℃;
(4) And (3) laser micropore treatment: firstly cutting the proofed dough into thick sheets, repeatedly rolling the thick sheets into dough sheets with the thickness of 2-3 mm, scattering flour, placing the obtained dough sheets under a laser perforating machine for laser micropore treatment, and finally using the dough cutting function of a dough pressing machine to press the dough sheets after the laser micropore treatment into noodles, scattering flour, so that the noodles are prevented from being sticky; the specific conditions of the laser micropore treatment are as follows: 2-3 mm of engraving depth, 700-1000 mm/s of engraving linear speed, 0.1-0.5 mm of micropore diameter, 40W of laser power and 5-10 mm of micropore spacing;
(5) Three-frequency synchronous ultrasonic-infrared cooking: mixing the noodles obtained in the step (4) with warm water, and putting the mixture into a three-frequency synchronous ultrasonic-infrared cooking furnace for cooking; the temperature of the warm water is 60-80 ℃, the upper limit temperature of infrared heating is 110-120 ℃, the three-frequency synchronous ultrasonic combination is 28/40/80kHz, the power is 600W/kg, and the cooking time is 10-15 min;
(6) Ultrasonic assisted water passing: placing the noodles obtained in the step (5) in deionized water at 25 ℃, performing single-frequency ultrasonic treatment for 10-15 min, and then fishing out noodles for draining for later use; the single-frequency ultrasonic treatment conditions are as follows: ultrasonic frequency is 40KHz, and power is 600W/kg; the treatment temperature is 25 ℃;
(7) And (3) freeze-drying: the noodles obtained in the step (6) are frozen in a refrigerator at the temperature of minus 80 ℃ for 10 to 12 hours, and are dehydrated in a freeze-drying bin after being taken out; the noodle freeze-drying process is characterized in that the temperature of a cold trap is-40 ℃, the system pressure is 80-Pa, the temperature of a heating plate of a freeze-drying bin is 60-70 ℃, the freeze-drying time of the noodle is 10-15 h, and the water content of the finally dehydrated noodle is 5-8%.
2. The method for preparing a freeze-dried noodle based on laser micro-pore and ultrasonic-infrared cooking according to claim 1, wherein the prebiotics include, but are not limited to, fructo-oligosaccharides, xylo-oligosaccharides, galacto-oligosaccharides, isomalto-oligosaccharides, spirulina and soy oligosaccharides.
3. The method for preparing a freeze-dried surface based on laser micro-holes and ultrasonic-infrared cooking according to claim 1, which is characterized by comprising but not limited to a quick rehydration freeze-dried surface treated by laser with large micro-hole diameter and a quick rehydration freeze-dried surface treated by laser with short micro-hole distance.
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CN110583996A (en) * 2019-10-22 2019-12-20 江南大学 Efficient preparation method of freeze-dried vegetable noodles
CN111418794A (en) * 2020-04-15 2020-07-17 尚好科技有限公司 Method for improving moisture absorption resistance and adhesion resistance of berry crisp particles by combining laser-ultrasonic pretreatment with infrared freeze-drying
CN111528390A (en) * 2020-04-15 2020-08-14 江南大学 Efficient and energy-saving method for improving berry freeze-drying through cooperation of laser pretreatment and microwave spouted

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CN110583996A (en) * 2019-10-22 2019-12-20 江南大学 Efficient preparation method of freeze-dried vegetable noodles
CN111418794A (en) * 2020-04-15 2020-07-17 尚好科技有限公司 Method for improving moisture absorption resistance and adhesion resistance of berry crisp particles by combining laser-ultrasonic pretreatment with infrared freeze-drying
CN111528390A (en) * 2020-04-15 2020-08-14 江南大学 Efficient and energy-saving method for improving berry freeze-drying through cooperation of laser pretreatment and microwave spouted

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