CN115191553A - Production process of non-fried instant noodles - Google Patents
Production process of non-fried instant noodles Download PDFInfo
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- CN115191553A CN115191553A CN202210882237.1A CN202210882237A CN115191553A CN 115191553 A CN115191553 A CN 115191553A CN 202210882237 A CN202210882237 A CN 202210882237A CN 115191553 A CN115191553 A CN 115191553A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- 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
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- 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
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a production process of non-fried instant noodles, which takes buckwheat, sorghum, corn, oat, purple sweet potato and other coarse cereals as main raw materials to prepare coarse cereal powder, utilizes enzyme solution and polysaccharide solution to knead the coarse cereal powder into dough, and then the dough is stirred, pressed into tablets, shredded, qualified, steamed, freeze-dried, hot-air dried, cooled and packaged to obtain the non-fried instant noodles. The instant noodles provided by the invention are not fried, have no problems of high oil content, nutrition loss and the like caused by frying, are nutritional and healthy, are not sticky, and are dry to eat and have good brewing taste.
Description
Technical Field
The invention belongs to the technical field of instant noodle production, and particularly relates to a production process of non-fried instant noodle.
Background
People in the modern society have fast pace of life, and various fast food products are pursued by people for convenience and rapidness. The instant noodles are common instant food, and are prepared by steaming, boiling and frying shredded noodles to fix the shape of the noodles, directly soaking with boiled water when eating, adding seasonings for seasoning, and soaking for a short time to eat.
The frying method comprises the following specific steps: the noodle strings float in the frying oil and the water evaporates to fix the shape, so the area of noodle blocks is relatively large and the noodle strings are not easy to be adhered. However, the instant noodles produced by the frying method have the following problems:
1. the fat content is high, which is not beneficial to the health of people and can not meet the pursuit of people for low-fat health food.
2. The frying temperature is high, so that not only can nutrition be damaged, but also a plurality of harmful substances can be generated, for example, the starch can generate acrylamide under the condition that the temperature is higher than 120 ℃, and the acrylamide is a carcinogenic substance; high temperature frying also produces large quantities of trans fatty acids, which are susceptible to cardiovascular disease.
Therefore, the instant noodles produced by the frying method cannot meet the high standard requirements of people on nutrition and health at present, and under the condition, a great deal of research aiming at the production of the instant noodles by the non-frying method is carried out.
The specific method of the non-fried noodles comprises the following steps: the noodles are first subjected to starch gelatinization and then transferred to a holder for air drying, generally by the following drying method: the hot air drying method of blowing hot air of about 70 to 100 ℃ and a wind speed of 5m/s or less and drying the hot air for 30 to 60 minutes, and in addition, the hot air drying method includes a low temperature drying method of drying the noodles at a low temperature for a long time, a high temperature high speed air flow drying method of blowing high temperature high speed air flow of about 100 to 200 ℃ to the noodles, and the like.
Compared with fried noodles, the non-fried noodles have a dense feeling and a fresh noodle taste. However, during the drying process, the noodles are compressed downward by gravity, so that the contact between the noodles is very easy, and particularly in the lower portion of the whole dough piece, the noodles are dense to cause sticking. The noodle is not well scattered when being cooked and eaten due to the bonding, hot water cannot enter the noodle which is bonded when being cooked, so that the noodle can not be fully soaked, and the final edible taste can be seriously influenced.
The instant noodles in the current market are basically processed by taking wheat flour as a raw material, and are monotonous in variety, single in nutrition and deficient in taste. Compared with wheat flour, the sweet potato, buckwheat, corn and other coarse cereals are rich in nutrition and are ideal raw materials for processing instant noodles, but the coarse cereals do not contain gluten, and the sweet potato, buckwheat, corn and other loose and gluten-free structures cannot be tabletted and sliced by using the traditional calendering process, so that the sweet potato, buckwheat, corn and other loose and gluten-free structures cannot be processed into instant noodles according to the existing method.
In addition, the existing instant noodles are more suitable for eating after being brewed with boiled water or cooked with boiled water, are hard but not crisp in dry eating mouthfeel, cannot be eaten dry, and cannot meet the brewing requirement of specific people.
Patent application CN102835631a discloses a non-fried coarse cereal food and a processing method thereof, raw materials of the non-fried coarse cereal food comprise a first component, a second component and auxiliary materials, wherein the first component comprises one or more of mung bean flour, potato flour, buckwheat flour, soybean flour, sorghum flour and corn flour; the second component consists of almond powder, walnut powder and peanut powder; the adjuvants comprise white sugar, edible salt, capsici fructus powder, and five spice powder. The non-fried coarse cereal food provided by the patent technology is rich in nutrition, accords with the pursuit of people for sweet taste, spicy taste and salty taste, contains dietary fiber and can contribute to gastrointestinal motility. However, the patent technology only directly dries the coarse cereal paste, but does not prepare the coarse cereal paste into noodles, and cannot meet the requirements of people on instant noodles.
Patent application CN105410660A discloses non-fried pumpkin and konjac instant noodles, which comprise non-fried flour cakes and powder, wherein the non-fried flour cakes comprise 28.4-34.4% of wheat flour, 32.7-42.7% of eggs, 8.1-12.1% of selfheal extraction stock solution, 3.3-4.3% of pumpkin, 2.6-3.6% of konjac, 4.1-4.7% of hawthorn, 6.0-6.6% of black fungus and persimmon cake particles, 2.0-2.4% of pig bile and 0.8-1.2% of additives, and the additives comprise 40-48% of albumin, 34-38% of prolamin and 18-22% of glutenin. The patent technology mainly has the problem of bonding in the drying process.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a production process of non-fried instant noodles, which is non-fried, nutritious and healthy, non-sticky, dry and good in brewing taste.
In order to achieve the purpose, the invention adopts the following technical scheme:
a production process of non-fried instant noodles comprises the following specific steps in parts by weight:
(1) Firstly, primarily crushing and mixing buckwheat, sorghum, corn, oat and purple sweet potato respectively, extruding by double screws, and carrying out superfine crushing to obtain coarse cereal powder;
(2) Then 0.8-1 part of glutamine transaminase, 0.6-0.8 part of pentosanase and 0.5-0.7 part of glucose oxidase are stirred and dissolved in 25-35 parts of water to obtain enzyme solution; dissolving 5-7 parts of konjac polysaccharide, 3-4 parts of locust bean gum and 1-2 parts of carrageenan in 30-40 parts of water to obtain a polysaccharide solution;
(3) Then uniformly mixing 100-121 parts of coarse cereal powder, 10-12 parts of wheat flour, 3-5 parts of artemisia glue, 1-1.5 parts of sodium hydrogen tartrate, 0.6-0.8 part of gluconic acid-delta-lactone and 0.3-0.4 part of calcium gluconate, adding a half of enzyme solution and a half of polysaccharide solution, stirring to form dough, mixing and heating the remaining half of enzyme solution and the remaining half of polysaccharide solution to 40-45 ℃, slowly adding the mixture into the dough at a constant speed while kneading, kneading to form dough, and stirring to obtain pretreated dough;
(4) And finally, tabletting the pretreated dough to prepare dough sheets with the thickness of 0.8-0.9 mm, cutting into threads and shaping to prepare flour cakes, steaming, freezing and drying, drying by hot air, cooling and packaging to obtain the instant noodles.
Preferably, in the step (1), the mass ratio of the buckwheat, the sorghum, the corn, the oat and the purple sweet potato is 40-50: 25 to 30:15 to 17:10 to 12:10 to 12; the buckwheat, the sorghum, the corn, the oat and the purple sweet potato are all in a natural air-dried state.
Preferably, in the step (1), the powder is primarily pulverized to 50 to 80 mesh.
Preferably, in the step (1), six-section double-screw extrusion is adopted, wherein the six-section extrusion temperature is 80-100 ℃, 100-120 ℃, 120-150 ℃, 150-170 ℃, 130-150 ℃, 110-120 ℃ in sequence, and the screw rotation speed is 250-300 r/min.
Preferably, in the step (1), the jet mill is used for realizing superfine grinding, and the specific process conditions are as follows: the airflow pressure is 1-1.5 MPa, the feeding speed is 200-250 r/min, the grading frequency is 30-40 Hz, and the crushing time is 55-70 minutes.
Preferably, in the step (3), the remaining half of the enzyme solution and the remaining half of the polysaccharide solution are slowly added into the flour wadding at a constant speed for 25 to 30 minutes after being mixed.
Preferably, in the step (3), the stirring process conditions are as follows: stirring at 38-40 deg.c for 15-20 min at 5-7 r/min and then stirring at 15-20 r/min for 5-10 min.
Preferably, in the step (4), the shredding width is 0.8 to 1mm.
Preferably, in the step (4), the cooking process conditions are as follows: the steam pressure is 0.3-0.4 MPa, the cooking temperature is 90-93 ℃, and the cooking time is 75-85 s.
Preferably, in the step (4), the freeze-drying method comprises the following specific steps: freezing at the temperature of minus 20 to minus 25 ℃ for 25 to 30 ℃, vacuumizing to 2 to 3Pa, keeping the vacuum degree, heating to 20 to 25 ℃, and preserving heat and pressure for 3 to 4 hours.
Preferably, in the step (4), the hot air drying process conditions are as follows: the hot air temperature is 130-140 ℃, the air speed is 25-30 m/s, and the drying time is 3-4 hours; and in the drying time, controlling the wind direction to start from an included angle of 0 degree with the flour cake, rotating the wind direction at a constant speed anticlockwise until the wind direction rotates 360 degrees, and returning to the state that the included angle of 0 degree with the flour cake is reached again to end.
Preferably, in the step (4), the cooling method is as follows: and naturally cooling to room temperature.
A non-fried instant noodle is obtained by the above production process.
Compared with the prior art, the invention has the following beneficial effects:
the invention takes buckwheat, sorghum, corn, oat, purple sweet potato and other coarse cereals as main raw materials to prepare coarse cereal powder, utilizes enzyme solution and polysaccharide solution to knead dough to prepare dough, and obtains the instant noodles by stirring, tabletting, slicing, stewing, freeze drying, hot air drying, cooling and packaging. The instant noodles provided by the invention are not fried, have no problems of high oil content, nutrition loss and the like caused by frying, are nutritional and healthy, are not sticky, and are dry to eat and have good brewing taste.
1. The raw materials of the noodle are buckwheat, sorghum, corn, oat, purple sweet potato and other coarse cereals, only a small amount of wheat flour is added, and compared with the noodles processed by traditional wheat flour, the noodle is more nutritional and healthy, and meets the living quality requirements of modern people.
The applicant gropes the specific proportion of buckwheat, sorghum, corn, oat, purple sweet potato and wheat flour, promotes the formation of noodle shape on the basis of ensuring scientific matching of nutrition, and ensures the edible taste of the product.
2. Firstly, primarily crushing and mixing the buckwheat, the sorghum, the corn, the oat and the purple sweet potato respectively, extruding by a double screw and carrying out superfine crushing. The double-screw extrusion combined with the superfine grinding can reconstruct the microstructure of the coarse cereal flour, improve the mutual combination with protein molecules in wheat flour, construct a huge network structure, improve the elasticity and toughness of the noodles and improve the mouthfeel.
3. The method comprises the steps of mixing glutamine transaminase, pentosanase and glucose oxidase to prepare enzyme liquid, mixing konjac polysaccharide, locust bean gum and carrageenan to prepare polysaccharide solution, uniformly mixing coarse cereal flour, wheat flour, artemisia glue, sodium hydrogen tartrate, gluconic acid-delta-lactone and calcium gluconate, adding half of the enzyme liquid and half of the polysaccharide solution, stirring to form dough wadding, mixing and heating the remaining half of the enzyme liquid and the remaining half of the polysaccharide solution to 40-45 ℃, slowly adding the mixture into the dough wadding at a constant speed while kneading the dough, kneading the dough into dough, and stirring to obtain the pretreated dough. The stepwise addition of the enzyme solution and the polysaccharide solution promotes the formation of a network structure, improves the elasticity and toughness of the noodles, and improves the mouthfeel.
The transglutaminase can catalyze the transamidation reaction between the gamma-acylamino of glutamine residue and the epsilon-amino of lysine, promote protein crosslinking and strengthen a gluten network structure; the pentosanase can hydrolyze pentosan, so that the water solubility of non-starch polysaccharide is increased, and a large amount of bound water is released, so that a dough can form a better gluten network structure; the glucose oxidase can oxidize glucose and oxidize-SH in the mucedin into-S-S-, so as to be beneficial to forming a better protein network structure between the mucedin. The invention strengthens the gluten network structure by the cooperation of the three enzymes, thereby improving the taste of the product.
The konjac polysaccharide, the locust bean gum and the carrageenan belong to water-soluble polysaccharides, the viscoelasticity of the product is synergistically improved, and meanwhile, the artemisia glue which has limited water absorption and can swell rapidly in water is combined, the gluten structure is optimized, and the taste of the product is improved.
The sodium hydrogen tartrate plays a role of an alkaline agent, the gluconic acid-delta-lactone and the calcium gluconate are used as acid agents, the acid agents and the calcium gluconate perform chemical reaction to generate carbon dioxide gas, the generation speed of the gas and the state of bubbles are proper, so that the dough is porous, and the dried dough has better mouthfeel.
4. The pre-treated dough is made into dough sheets with the thickness of 0.8-0.9 mm through tabletting, the dough sheets are cut into threads and shaped to be made into flour cakes, and the flour cakes are steamed, frozen, dried and dried by hot air. One of the technical keys of the invention lies in the combination of freeze drying and hot air drying, the surface adhesion problem is effectively avoided under the condition of freeze drying, the internal pore structure is adjusted by combining with hot air drying, and the edible taste of the final product is further improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
All commodities are purchased through market channels unless specially stated.
Example 1
A production process of non-fried instant noodles comprises the following specific steps:
(1) Firstly, respectively primarily crushing 40g of buckwheat, 25g of sorghum, 15g of corn, 10g of oat and 10g of purple sweet potato (the buckwheat, the sorghum, the corn, the oat and the purple sweet potato are all in a natural air-dried state) to 50 meshes, mixing, extruding by a double screw, and carrying out superfine crushing to obtain coarse cereal powder;
(2) Then 0.8g of glutamine transaminase, 0.6g of pentosanase and 0.5g of glucose oxidase are stirred and dissolved in 25g of water to obtain enzyme solution; dissolving 5g of konjac polysaccharide, 3g of locust bean gum and 1g of carrageenan in 30g of water to obtain a polysaccharide solution;
(3) Then, 100g of coarse cereal powder, 10g of wheat flour, 3g of artemisia glue, 1g of sodium hydrogen tartrate, 0.6g of gluconic acid-delta-lactone and 0.3g of calcium gluconate are uniformly mixed, half of the enzyme solution and half of the polysaccharide solution are added, stirring is carried out to form dough wadding, the remaining half of the enzyme solution and the remaining half of the polysaccharide solution are mixed and heated to 40 ℃, the mixture is slowly added into the dough wadding at a constant speed while dough making is carried out, and stirring is carried out to obtain pretreated dough;
(4) And finally, tabletting the pretreated dough to obtain dough sheets with the thickness of 0.8mm, cutting and shaping the dough sheets to obtain dough cakes, steaming, freeze-drying, drying by hot air, naturally cooling to room temperature, and packaging to obtain the instant noodles.
In the step (1), six-section double-screw extrusion is adopted, wherein the six-section extrusion temperature is 80 ℃, 100 ℃, 120 ℃, 150 ℃, 130 ℃ and 110 ℃ in sequence, and the screw rotating speed is 250r/min.
In the step (1), an airflow pulverizer is used for realizing superfine grinding, and the specific process conditions are as follows: the air pressure is 1MPa, the feeding speed is 200r/min, the grading frequency is 30Hz, and the crushing time is 55 minutes.
In the step (3), the remaining half of enzyme solution and the remaining half of polysaccharide solution are mixed and then slowly added into the flour wadding at a constant speed for 25 minutes.
In the step (3), the stirring process conditions are as follows: stirring was carried out at 38 ℃ for 15 minutes at 5r/min and then for 5 minutes at 15 r/min.
In the step (4), the shredding width is 0.8mm.
In the step (4), the cooking process conditions are as follows: the steam pressure is 0.3MPa, the cooking temperature is 90 ℃, and the cooking time is 75s.
In the step (4), the specific method of freeze drying is as follows: freezing at-20 deg.C, vacuumizing to 2Pa, maintaining vacuum degree, heating to 20 deg.C, and maintaining the temperature and pressure for 3 hr.
In the step (4), the process conditions of hot air drying are as follows: the hot air temperature is 130 ℃, the air speed is 25m/s, and the drying time is 3 hours; wherein, in the drying time, the wind direction is controlled to form an included angle of 0 degree with the flour cake.
Example 2
A production process of non-fried instant noodles comprises the following specific steps:
(1) Firstly, respectively carrying out primary crushing on 50g of buckwheat, 30g of sorghum, 17g of corn, 12g of oat and 12g of purple sweet potato (the buckwheat, the sorghum, the corn, the oat and the purple sweet potato are all in a natural air-dried state) to 80 meshes, mixing, extruding by a double screw, and carrying out superfine crushing to obtain coarse cereal powder;
(2) Then 1g of glutamine transaminase, 0.8g of pentosanase and 0.7g of glucose oxidase are stirred and dissolved in 35g of water to obtain enzyme solution; dissolving 7g of konjac polysaccharides, 4g of locust bean gum and 2g of carrageenan in 40g of water to obtain a polysaccharide solution;
(3) Then, taking 121g of coarse cereal powder, 12g of wheat flour, 5g of artemisia glue, 1.5g of sodium hydrogen tartrate, 0.8g of gluconic acid-delta-lactone and 0.4g of calcium gluconate, uniformly mixing, adding half of the enzyme solution and half of the polysaccharide solution, stirring to form dough wadding, mixing and heating the remaining half of the enzyme solution and the remaining half of the polysaccharide solution to 45 ℃, slowly adding the mixture into the dough wadding at a constant speed while kneading, kneading to form dough, and stirring to obtain pretreated dough;
(4) And finally, tabletting the pretreated dough to prepare dough sheets with the thickness of 0.9mm, shredding and shaping to prepare flour cakes, cooking, freeze-drying, drying by hot air, naturally cooling to room temperature, and packaging to obtain the instant noodles.
In the step (1), six-section double-screw extrusion is adopted, wherein the six-section extrusion temperature is 100 ℃, 120 ℃, 150 ℃, 170 ℃, 150 ℃ and 120 ℃ in sequence, and the screw rotating speed is 300r/min.
In the step (1), the jet mill is used for realizing superfine grinding, and the specific process conditions are as follows: the air pressure is 1.5MPa, the feeding speed is 250r/min, the grading frequency is 40Hz, and the crushing time is 70 minutes.
In the step (3), the remaining half of enzyme solution and the remaining half of polysaccharide solution are mixed and then slowly added into the flour wadding at a constant speed for 30 minutes.
In the step (3), the stirring process conditions are as follows: stirring was carried out at 40 ℃ for 20 minutes at 7r/min and then for 10 minutes at 20 r/min.
In the step (4), the shredding width is 1mm.
In the step (4), the cooking process conditions are as follows: steam pressure is 0.4MPa, cooking temperature is 93 ℃, and cooking time is 85s.
In the step (4), the specific method of freeze drying is as follows: freezing at-25 deg.C for 30 deg.C, vacuumizing to 3Pa, maintaining vacuum degree, heating to 25 deg.C, and maintaining the temperature and pressure for 4 hr.
In the step (4), the process conditions of hot air drying are as follows: the hot air temperature is 140 ℃, the air speed is 30m/s, and the drying time is 4 hours; wherein, in the drying time, the wind direction is controlled to form an included angle of 90 degrees with the flour cake.
Example 3
A production process of non-fried instant noodles comprises the following specific steps:
(1) Firstly, respectively carrying out primary crushing on 40g of buckwheat, 30g of sorghum, 15g of corn, 12g of oat and 10g of purple sweet potato (the buckwheat, the sorghum, the corn, the oat and the purple sweet potato are all in a natural air-dried state) to 80 meshes, mixing, extruding by a double screw, and carrying out superfine crushing to obtain coarse cereal powder;
(2) Then 0.8g of glutamine transaminase, 0.8g of pentosanase and 0.5g of glucose oxidase are stirred and dissolved in 35g of water to obtain enzyme solution; dissolving 5g of konjac polysaccharide, 4g of locust bean gum and 1g of carrageenan in 40g of water to obtain a polysaccharide solution;
(3) Then, uniformly mixing 107g of coarse cereal powder, 10g of wheat flour, 5g of artemisia glue, 1g of sodium hydrogen tartrate, 0.8g of gluconic acid-delta-lactone and 0.3g of calcium gluconate, adding a half of enzyme solution and a half of polysaccharide solution, stirring to form dough wadding, mixing and heating the remaining half of enzyme solution and the remaining half of polysaccharide solution to 45 ℃, slowly adding the mixture into the dough wadding at a constant speed while kneading dough, kneading the dough into dough, and stirring to obtain pretreated dough;
(4) And finally, tabletting the pretreated dough to obtain dough sheets with the thickness of 0.8mm, cutting and shaping the dough sheets to obtain dough cakes, steaming, freeze-drying, drying by hot air, naturally cooling to room temperature, and packaging to obtain the instant noodles.
In the step (1), six-section double-screw extrusion is adopted, wherein the six-section extrusion temperature is 100 ℃, 105 ℃, 140 ℃, 150 ℃ and 110 ℃ in sequence, and the screw rotating speed is 300r/min.
In the step (1), an airflow pulverizer is used for realizing superfine grinding, and the specific process conditions are as follows: the air flow pressure is 1MPa, the feeding speed is 250r/min, the grading frequency is 30Hz, and the crushing time is 70 minutes.
In the step (3), the remaining half of the enzyme solution and the remaining half of the polysaccharide solution are mixed and slowly added into the flour wadding at a constant speed for 25 minutes.
In the step (3), the stirring process conditions are as follows: stirring was carried out at 40 ℃ for 20 minutes at 5r/min and then for 10 minutes at 15 r/min.
In the step (4), the shredding width is 0.8mm.
In the step (4), the cooking process conditions are as follows: the steam pressure is 0.4MPa, the cooking temperature is 90 ℃, and the cooking time is 85s.
In the step (4), the specific method of freeze drying is as follows: freezing at-20 deg.C for 30 deg.C, vacuumizing to 2Pa, maintaining vacuum degree, heating to 25 deg.C, and maintaining the temperature and pressure for 3 hr.
In the step (4), the process conditions of hot air drying are as follows: the hot air temperature is 140 ℃, the air speed is 25m/s, and the drying time is 4 hours; and in the drying time, controlling the wind direction to start from an included angle of 0 degree with the flour cakes, anticlockwise rotating the wind direction at a constant speed until the wind direction rotates 360 degrees, and returning to the end of the included angle of 0 degree with the flour cakes.
Example 4
A production process of non-fried instant noodles comprises the following specific steps:
(1) Firstly, respectively primarily crushing 50g of buckwheat, 25g of sorghum, 17g of corn, 10g of oat and 12g of purple sweet potato (the buckwheat, the sorghum, the corn, the oat and the purple sweet potato are all in a natural air-dried state) to 50 meshes, mixing, extruding by a double screw, and carrying out superfine crushing to obtain coarse cereal powder;
(2) Then 1g of glutamine transaminase, 0.6g of pentosanase and 0.7g of glucose oxidase are stirred and dissolved in 25g of water to obtain enzyme solution; dissolving 7g of konjac polysaccharides, 3g of locust bean gum and 2g of carrageenan in 30g of water to obtain a polysaccharide solution;
(3) Then, 114g of coarse cereal powder, 12g of wheat flour, 3g of artemisia glue, 1.5g of sodium hydrogen tartrate, 0.6g of gluconic acid-delta-lactone and 0.4g of calcium gluconate are uniformly mixed, half of the enzyme solution and half of the polysaccharide solution are added and stirred into dough wadding, the remaining half of the enzyme solution and the remaining half of the polysaccharide solution are mixed and heated to 40 ℃, the mixture is slowly added into the dough wadding at a constant speed while dough kneading is carried out, and pretreated dough is obtained;
(4) And finally, tabletting the pretreated dough to obtain dough sheets with the thickness of 0.9mm, cutting and shaping the dough sheets to obtain dough cakes, steaming, freeze-drying, drying by hot air, naturally cooling to room temperature, and packaging to obtain the instant noodles.
In the step (1), six-section double-screw extrusion is adopted, wherein the six-section extrusion temperature is 80 ℃, 110 ℃, 130 ℃, 160 ℃, 140 ℃ and 120 ℃ in sequence, and the screw rotating speed is 250r/min.
In the step (1), an airflow pulverizer is used for realizing superfine grinding, and the specific process conditions are as follows: the air pressure is 1.5MPa, the feeding speed is 200r/min, the grading frequency is 40Hz, and the crushing time is 55 minutes.
In the step (3), the remaining half of enzyme solution and the remaining half of polysaccharide solution are mixed and then slowly added into the flour wadding at a constant speed for 30 minutes.
In the step (3), the stirring process conditions are as follows: stirring was carried out at 38 ℃ for 15 minutes at 7r/min and then for 5 minutes at 20 r/min.
In the step (4), the shredding width is 1mm.
In the step (4), the cooking process conditions are as follows: steam pressure is 0.3MPa, cooking temperature is 93 ℃, and cooking time is 75s.
In the step (4), the specific method of freeze drying is as follows: freezing at-25 deg.C, vacuumizing to 3Pa, maintaining vacuum degree, heating to 20 deg.C, and maintaining the temperature and pressure for 4 hr.
In the step (4), the process conditions of hot air drying are as follows: the hot air temperature is 130 ℃, the air speed is 30m/s, and the drying time is 3 hours; and in the drying time, controlling the wind direction to start from an included angle of 0 degree with the flour cake, rotating the wind direction at a constant speed anticlockwise until the wind direction rotates 360 degrees, and returning to the state that the included angle of 0 degree with the flour cake is reached again to end.
Example 5
A production process of non-fried instant noodles comprises the following specific steps:
(1) Firstly, respectively carrying out primary crushing on 45g of buckwheat, 28g of sorghum, 16g of corn, 11g of oat and 11g of purple sweet potato (the buckwheat, the sorghum, the corn, the oat and the purple sweet potato are all in a natural air-dried state) to 70 meshes, mixing, extruding by a double screw, and carrying out superfine crushing to obtain coarse cereal powder;
(2) Then 0.9g of glutamine transaminase, 0.7g of pentosanase and 0.6g of glucose oxidase are stirred and dissolved in 30g of water to obtain enzyme solution; dissolving 6g of konjac polysaccharide, 3.5g of locust bean gum and 1.5g of carrageenan in 35g of water to obtain a polysaccharide solution;
(3) Then, 101g of coarse cereal powder, 11g of wheat flour, 4g of artemisia glue, 1.2g of sodium hydrogen tartrate, 0.7g of gluconic acid-delta-lactone and 0.35g of calcium gluconate are uniformly mixed, half of the enzyme solution and half of the polysaccharide solution are added and stirred into dough wadding, the remaining half of the enzyme solution and the remaining half of the polysaccharide solution are mixed and heated to 42 ℃, the mixture is slowly added into the dough wadding at a constant speed while being kneaded, dough is formed by mixing, and the pretreated dough is obtained;
(4) And finally, tabletting the pretreated dough to obtain dough sheets with the thickness of 0.8mm, cutting and shaping the dough sheets to obtain dough cakes, steaming, freeze-drying, drying by hot air, naturally cooling to room temperature, and packaging to obtain the instant noodles.
In the step (1), six-section double-screw extrusion is adopted, wherein the six-section extrusion temperature is 90 ℃, 110 ℃, 130 ℃, 160 ℃, 140 ℃ and 115 ℃ in sequence, and the screw rotating speed is 300r/min.
In the step (1), an airflow pulverizer is used for realizing superfine grinding, and the specific process conditions are as follows: the airflow pressure is 1.2MPa, the feeding speed is 220r/min, the grading frequency is 40Hz, and the crushing time is 65 minutes.
In the step (3), the remaining half of the enzyme solution and the remaining half of the polysaccharide solution are mixed and slowly added into the flour wadding at a constant speed for 28 minutes.
In the step (3), the stirring process conditions are as follows: stirring was carried out at 39 ℃ for 18 minutes at 6r/min and then for 8 minutes at 18 r/min.
In the step (4), the shredding width is 0.9mm.
In the step (4), the cooking process conditions are as follows: steam pressure is 0.35MPa, cooking temperature is 92 ℃, and cooking time is 80s.
In the step (4), the specific method of freeze drying is as follows: freezing at-22 deg.C, vacuumizing to 3Pa, maintaining vacuum degree, heating to 22 deg.C, and maintaining the temperature and pressure for 3.5 hr.
In the step (4), the process conditions of hot air drying are as follows: the hot air temperature is 135 ℃, the air speed is 28m/s, and the drying time is 3.5 hours; and in the drying time, controlling the wind direction to start from an included angle of 0 degree with the flour cake, rotating the wind direction at a constant speed anticlockwise until the wind direction rotates 360 degrees, and returning to the state that the included angle of 0 degree with the flour cake is reached again to end.
Comparative example 1
A production process of non-fried instant noodles comprises the following specific steps:
(1) Firstly, respectively carrying out primary crushing on 40g of buckwheat, 25g of sorghum, 15g of corn, 10g of oat and 10g of purple sweet potato (the buckwheat, the sorghum, the corn, the oat and the purple sweet potato are all in a natural air-dried state) to 50 meshes, mixing, extruding by using double screws, and carrying out superfine crushing to obtain coarse cereal powder;
(2) Then 0.8g of glutamine transaminase, 0.6g of pentosanase and 0.5g of glucose oxidase are stirred and dissolved in 25g of water to obtain enzyme solution;
(3) Then, 100g of coarse cereal powder, 10g of wheat flour, 3g of artemisia glue, 1g of sodium hydrogen tartrate, 0.6g of gluconic acid-delta-lactone and 0.3g of calcium gluconate are uniformly mixed, half of the enzyme solution is added, stirring is carried out to form dough wadding, the remaining half of the enzyme solution is heated to 40 ℃, added into the dough wadding slowly at a constant speed while dough making is carried out, and stirring is carried out to obtain pretreated dough;
(4) And finally, tabletting the pretreated dough to obtain dough sheets with the thickness of 0.8mm, cutting and shaping the dough sheets to obtain dough cakes, steaming, freeze-drying, drying by hot air, naturally cooling to room temperature, and packaging to obtain the instant noodles.
In the step (1), six-section double-screw extrusion is adopted, wherein the six-section extrusion temperature is 80 ℃, 100 ℃, 120 ℃, 150 ℃, 130 ℃ and 110 ℃ in sequence, and the screw rotating speed is 250r/min.
In the step (1), an airflow pulverizer is used for realizing superfine grinding, and the specific process conditions are as follows: the air pressure is 1MPa, the feeding speed is 200r/min, the grading frequency is 30Hz, and the crushing time is 55 minutes.
In the step (3), the remaining half of the enzyme solution is slowly added into the flour wadding at a constant speed for 25 minutes.
In the step (3), the stirring process conditions are as follows: stirring was carried out at 38 ℃ for 15 minutes at 5r/min and then for 5 minutes at 15 r/min.
In the step (4), the shredding width is 0.8mm.
In the step (4), the cooking process conditions are as follows: steam pressure is 0.3MPa, cooking temperature is 90 ℃, and cooking time is 75s.
In the step (4), the specific method of freeze drying is as follows: freezing at-20 deg.C, vacuumizing to 2Pa, maintaining vacuum degree, heating to 20 deg.C, and maintaining the temperature and pressure for 3 hr.
In the step (4), the process conditions of hot air drying are as follows: the hot air temperature is 130 ℃, the air speed is 25m/s, and the drying time is 3 hours; and in the drying time, controlling the wind direction to start from an included angle of 0 degree with the flour cakes, anticlockwise rotating the wind direction at a constant speed until the wind direction rotates 360 degrees, and returning to the end of the included angle of 0 degree with the flour cakes.
Comparative example 2
A production process of non-fried instant noodles comprises the following specific steps:
(1) Firstly, respectively primarily crushing 40g of buckwheat, 25g of sorghum, 15g of corn, 10g of oat and 10g of purple sweet potato (the buckwheat, the sorghum, the corn, the oat and the purple sweet potato are all in a natural air-dried state) to 50 meshes, mixing, extruding by a double screw, and carrying out superfine crushing to obtain coarse cereal powder;
(2) Then 0.8g of glutamine transaminase, 0.6g of pentosanase and 0.5g of glucose oxidase are stirred and dissolved in 25g of water to obtain enzyme solution; dissolving 5g of konjac polysaccharide, 3g of locust bean gum and 1g of carrageenan in 30g of water to obtain a polysaccharide solution;
(3) Then, 100g of coarse cereal powder, 10g of wheat flour, 3g of artemisia glue, 1g of sodium hydrogen tartrate, 0.6g of gluconic acid-delta-lactone and 0.3g of calcium gluconate are uniformly mixed, enzyme liquid and polysaccharide solution which are heated to 40 ℃ are added to be kneaded into dough, and the dough is stirred to obtain pretreated dough;
(4) And finally, tabletting the pretreated dough to obtain dough sheets with the thickness of 0.8mm, cutting and shaping the dough sheets to obtain dough cakes, steaming, freeze-drying, drying by hot air, naturally cooling to room temperature, and packaging to obtain the instant noodles.
In the step (1), six-section double-screw extrusion is adopted, wherein the six-section extrusion temperature is 80 ℃, 100 ℃, 120 ℃, 150 ℃, 130 ℃ and 110 ℃ in sequence, and the screw rotating speed is 250r/min.
In the step (1), the jet mill is used for realizing superfine grinding, and the specific process conditions are as follows: the air pressure is 1MPa, the feeding speed is 200r/min, the grading frequency is 30Hz, and the crushing time is 55 minutes.
In the step (3), the stirring process conditions are as follows: stirring was carried out at 38 ℃ for 15 minutes at 5r/min and then for 5 minutes at 15 r/min.
In the step (4), the shredding width is 0.8mm.
In the step (4), the cooking process conditions are as follows: the steam pressure is 0.3MPa, the cooking temperature is 90 ℃, and the cooking time is 75s.
In the step (4), the specific method of freeze drying is as follows: freezing at-20 deg.C, vacuumizing to 2Pa, maintaining vacuum degree, heating to 20 deg.C, and maintaining the temperature and pressure for 3 hr.
In the step (4), the process conditions of hot air drying are as follows: the hot air temperature is 130 ℃, the air speed is 25m/s, and the drying time is 3 hours; and in the drying time, controlling the wind direction to start from an included angle of 0 degree with the flour cakes, anticlockwise rotating the wind direction at a constant speed until the wind direction rotates 360 degrees, and returning to the end of the included angle of 0 degree with the flour cakes.
Comparative example 3
A production process of non-fried instant noodles comprises the following specific steps:
(1) Firstly, respectively primarily crushing 40g of buckwheat, 25g of sorghum, 15g of corn, 10g of oat and 10g of purple sweet potato (the buckwheat, the sorghum, the corn, the oat and the purple sweet potato are all in a natural air-dried state) to 50 meshes, mixing, extruding by a double screw, and carrying out superfine crushing to obtain coarse cereal powder;
(2) Then 0.8g of glutamine transaminase, 0.6g of pentosanase and 0.5g of glucose oxidase are stirred and dissolved in 25g of water to obtain enzyme solution; dissolving 5g of konjac polysaccharide, 3g of locust bean gum and 1g of carrageenan in 30g of water to obtain a polysaccharide solution;
(3) Then, 100g of coarse cereal powder, 10g of wheat flour, 3g of artemisia glue, 1g of sodium hydrogen tartrate, 0.6g of gluconic acid-delta-lactone and 0.3g of calcium gluconate are uniformly mixed, half of the enzyme solution and half of the polysaccharide solution are added, stirring is carried out to form dough wadding, the remaining half of the enzyme solution and the remaining half of the polysaccharide solution are mixed and heated to 40 ℃, the mixture is slowly added into the dough wadding at a constant speed while dough making is carried out, and stirring is carried out to obtain pretreated dough;
(4) And finally, tabletting the pretreated dough to prepare dough sheets with the thickness of 0.8mm, cutting into threads and shaping to prepare flour cakes, steaming, drying by hot air, naturally cooling to room temperature, and packaging to obtain the instant noodles.
In the step (1), six-section double-screw extrusion is adopted, wherein the six-section extrusion temperature is 80 ℃, 100 ℃, 120 ℃, 150 ℃, 130 ℃ and 110 ℃ in sequence, and the screw rotating speed is 250r/min.
In the step (1), an airflow pulverizer is used for realizing superfine grinding, and the specific process conditions are as follows: the air pressure is 1MPa, the feeding speed is 200r/min, the grading frequency is 30Hz, and the crushing time is 55 minutes.
In the step (3), the remaining half of enzyme solution and the remaining half of polysaccharide solution are mixed and then slowly added into the flour wadding at a constant speed for 25 minutes.
In the step (3), the stirring process conditions are as follows: stirring was carried out at 38 ℃ for 15 minutes at 5r/min and then for 5 minutes at 15 r/min.
In the step (4), the shredding width is 0.8mm.
In the step (4), the cooking process conditions are as follows: the steam pressure is 0.3MPa, the cooking temperature is 90 ℃, and the cooking time is 75s.
In the step (4), the process conditions of hot air drying are as follows: the hot air temperature is 130 ℃, the air speed is 25m/s, and the drying time is 3 hours; and in the drying time, controlling the wind direction to start from an included angle of 0 degree with the flour cakes, anticlockwise rotating the wind direction at a constant speed until the wind direction rotates 360 degrees, and returning to the end of the included angle of 0 degree with the flour cakes.
The performance of the non-fried instant noodles obtained in examples 1 to 5 and comparative examples 1 to 3 was examined.
1. Dry eating:
80 healthy volunteers aged 20-50 years, half of each male and female, were divided into 8 groups on average, half of each male and female in each group, the non-fried instant noodles obtained in examples 1-5 and comparative examples 1-3 were scored, respectively, and the average was taken, the scoring criteria are shown in table 1, and the scoring results are shown in table 2.
TABLE 1 Scoring criteria
TABLE 2 scoring results
As can be seen from table 2, the instant noodles obtained in examples 1 to 5 had high shape, color and taste scores and high dry eating evaluation; in the examples 1 and 2, the wind direction is fixed and does not rotate during hot air drying, so that part of the wind direction is bonded, the taste is influenced, and the score is slightly low.
The polysaccharide solution is omitted in the comparative example 1, the enzyme solution and the polysaccharide solution are added in one step in the comparative example 2, the freeze drying is omitted in the comparative example 3, the score is obviously lowered, the synergistic effect of the polysaccharide solution, the enzyme solution, the artemisia glue and the like is illustrated, the change of the internal microstructure is facilitated by adding the enzyme solution and the polysaccharide solution step by step, the formation of internal pores is promoted by performing the freeze drying before the hot air drying, and the edible effect of the product is improved by the combined action of the factors.
2. Brewing:
the non-fried instant noodles obtained in examples 1 to 5 and comparative examples 1 to 3 were separately cooked with water at 20 ℃ for 4 minutes, and water absorption = (mass after cooking-mass before cooking)/mass before cooking × 100% was calculated, and the aforementioned volunteers were asked to perform taste evaluation, and the results were averaged as shown in table 3.
Taste scoring criteria:
the elasticity is good, the toughness is good, the uniformity is good, and the full score is 10 minutes;
the elasticity and toughness are common, a small amount of hard core is provided, and the score is 5;
poor elasticity and toughness, many hard cores, 0 min.
TABLE 3 comparison of the brewing effect of instant noodles
| Water absorption (%) | Taste scoring (score) | |
| Example 1 | 231 | 8.9 |
| Example 2 | 234 | 9.0 |
| Example 3 | 303 | 9.7 |
| Example 4 | 306 | 9.6 |
| Example 5 | 318 | 9.8 |
| Comparative example 1 | 160 | 8.0 |
| Comparative example 2 | 172 | 8.5 |
| Comparative example 3 | 163 | 8.1 |
As can be seen from table 3, the instant noodles obtained in examples 1 to 5 had high water absorption rate in 5 minutes by using water at 20 ℃, and had good elasticity, good toughness, good uniformity and high taste score after brewing; in the examples 1 and 2, the wind direction is fixed and does not rotate when the hot air is dried, the water absorption rate is slightly low, and the taste score is slightly low.
The polysaccharide solution is omitted in comparative example 1, the enzyme solution and the polysaccharide solution are added in one step in comparative example 2, the freeze drying is omitted in comparative example 3, the water absorption rate is obviously lower, the taste score is obviously lower, the synergistic effect of the polysaccharide solution, the enzyme solution, the artemisia glue and the like is illustrated, the enzyme solution and the polysaccharide solution are added step by step to help to improve the change of the internal microstructure, the freeze drying is carried out before the hot air drying to promote the formation of internal pores, and the factors act together to improve the brewing effect and the edible taste of the product.
The technical idea of the present invention is illustrated by the above embodiments, but the present invention is not limited to the above embodiments, that is, it does not mean that the present invention must depend on the above embodiments to be implemented. It should be understood by those skilled in the art that any modification of the present invention, equivalent substitution of individual materials for the product of the present invention and addition of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.
Claims (10)
1. A production process of non-fried instant noodles is characterized by comprising the following specific steps in parts by weight:
(1) Firstly, primarily crushing and mixing buckwheat, sorghum, corn, oat and purple sweet potato respectively, extruding by double screws, and carrying out superfine crushing to obtain coarse cereal powder;
(2) Then 0.8-1 part of glutamine transaminase, 0.6-0.8 part of pentosanase and 0.5-0.7 part of glucose oxidase are stirred and dissolved in 25-35 parts of water to obtain enzyme solution; dissolving 5-7 parts of konjac polysaccharide, 3-4 parts of locust bean gum and 1-2 parts of carrageenan in 30-40 parts of water to obtain a polysaccharide solution;
(3) Then uniformly mixing 100-121 parts of coarse cereal powder, 10-12 parts of wheat flour, 3-5 parts of artemisia glue, 1-1.5 parts of sodium hydrogen tartrate, 0.6-0.8 part of gluconic acid-delta-lactone and 0.3-0.4 part of calcium gluconate, adding a half of enzyme solution and a half of polysaccharide solution, stirring to form dough, mixing and heating the remaining half of enzyme solution and the remaining half of polysaccharide solution to 40-45 ℃, slowly adding the mixture into the dough at a constant speed while kneading, kneading to form dough, and stirring to obtain pretreated dough;
(4) And finally, tabletting the pretreated dough to prepare dough sheets with the thickness of 0.8-0.9 mm, cutting into threads and shaping to prepare flour cakes, steaming, freezing and drying, drying by hot air, cooling and packaging to obtain the instant noodles.
2. The production process according to claim 1, wherein in the step (1), the mass ratio of the buckwheat to the sorghum to the corn to the oat to the purple sweet potato is 40-50: 25 to 30:15 to 17:10 to 12:10 to 12; the buckwheat, the sorghum, the corn, the oat and the purple sweet potato are all in a natural air-dried state.
3. The production process according to claim 1, wherein in the step (1), six-stage double-screw extrusion is adopted, the six-stage extrusion temperature is 80-100 ℃, 100-120 ℃, 120-150 ℃, 150-170 ℃, 130-150 ℃, 110-120 ℃ in sequence, and the screw rotation speed is 250-300 r/min.
4. The production process according to claim 1, wherein in the step (1), the jet mill is used for realizing superfine grinding, and the specific process conditions are as follows: the airflow pressure is 1-1.5 MPa, the feeding speed is 200-250 r/min, the grading frequency is 30-40 Hz, and the crushing time is 55-70 minutes.
5. The production process according to claim 1, wherein in the step (3), the remaining half of the enzyme solution and the remaining half of the polysaccharide solution are slowly added into the dough wadding at a constant speed for 25-30 minutes after being mixed.
6. The production process according to claim 1, wherein in the step (3), the stirring process conditions are as follows: stirring at 38-40 deg.c for 15-20 min at 5-7 r/min and then stirring at 15-20 r/min for 5-10 min.
7. The production process according to claim 1, wherein in the step (4), the cooking process conditions are as follows: the steam pressure is 0.3-0.4 MPa, the cooking temperature is 90-93 ℃, and the cooking time is 75-85 s.
8. The production process according to claim 1, wherein in the step (4), the specific method of freeze-drying is as follows: freezing at the temperature of minus 20 to minus 25 ℃ for 25 to 30 ℃, vacuumizing to 2 to 3Pa, keeping the vacuum degree, heating to 20 to 25 ℃, and preserving heat and pressure for 3 to 4 hours.
9. The production process according to claim 1, wherein in the step (4), the hot air drying process conditions are as follows: the hot air temperature is 130-140 ℃, the air speed is 25-30 m/s, and the drying time is 3-4 hours; and in the drying time, controlling the wind direction to start from an included angle of 0 degree with the flour cake, rotating the wind direction at a constant speed anticlockwise until the wind direction rotates 360 degrees, and returning to the state that the included angle of 0 degree with the flour cake is reached again to end.
10. Non-fried instant noodles, characterized in that they are obtained by a process according to any one of claims 1 to 9.
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| CN102232399A (en) * | 2010-12-02 | 2011-11-09 | 泰兴市一鸣生物制品有限公司 | Quality improver for flour and minor cereal flour and using method thereof |
| CN109601991A (en) * | 2019-02-01 | 2019-04-12 | 沈阳师范大学 | A kind of selenium-rich minor cereals nutritional instant powder and preparation method thereof |
| CN109619526A (en) * | 2018-12-03 | 2019-04-16 | 临沂金锣文瑞食品有限公司 | A kind of Western-style ham composite sweetener, preparation method and application |
| CN111789225A (en) * | 2020-07-30 | 2020-10-20 | 四川东方主食产业技术研究院 | Low-GI non-fried extruded instant noodles and preparation method thereof |
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| CN103385421B (en) * | 2013-06-20 | 2015-08-05 | 河南天一食品有限公司 | non-fried instant noodle and production method thereof |
| CN109349529A (en) * | 2018-12-03 | 2019-02-19 | 河西学院 | A kind of preparation method of the low non-fried purple sweet potato instant noodles of oil content |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102232399A (en) * | 2010-12-02 | 2011-11-09 | 泰兴市一鸣生物制品有限公司 | Quality improver for flour and minor cereal flour and using method thereof |
| CN109619526A (en) * | 2018-12-03 | 2019-04-16 | 临沂金锣文瑞食品有限公司 | A kind of Western-style ham composite sweetener, preparation method and application |
| CN109601991A (en) * | 2019-02-01 | 2019-04-12 | 沈阳师范大学 | A kind of selenium-rich minor cereals nutritional instant powder and preparation method thereof |
| CN111789225A (en) * | 2020-07-30 | 2020-10-20 | 四川东方主食产业技术研究院 | Low-GI non-fried extruded instant noodles and preparation method thereof |
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Denomination of invention: A production process for non fried instant noodles Granted publication date: 20230407 Pledgee: Bank of China Limited Xiantao branch Pledgor: HUBEI GUDASAO FOOD Co.,Ltd. Registration number: Y2024980008372 |