阅读说明：本技术 一种冷冻干燥食用菌速食面 (Freeze-dried edible mushroom instant noodles ) 是由 侯春均 冉娜 普向嵩 侯亚运 侯春涛 任松 于 2020-07-07 设计创作，主要内容包括：一种冷冻干燥食用菌速食面,属于面条生产技术领域,其包括备料、混合、和面、熟化、制面、预冻、冻干、包装等生产步骤；其有益效果是采用了冻干食用菌粉,且冻干食用菌粉的粒度小于面粉的粒度,分量少于面粉的分量,故冻干食用菌粉在与面粉混合后不会影响面粉粉粒之间的接触,在和面发面时仍然能够形成完善的面筋网络；同时由于冻干食用菌粉能够快速吸收水分,可为面粉中的蛋白质快速输送水源,极大的加快发面速度,缩短和面和发面时间,为生产线上工业化连续作业提供保证；同时所述冻干的生鲜面条经过了冷冻消毒,冻干后形成了密集繁多的微孔,复水快速且效果好,由于冻干食用菌粉的吸水速度快,食用时可以快速冲泡食用。(A freeze-dried edible mushroom instant noodle belongs to the technical field of noodle production, and comprises the production steps of material preparation, mixing, dough kneading, curing, noodle making, pre-freezing, freeze-drying, packaging and the like; the freeze-dried edible fungus powder has the beneficial effects that the freeze-dried edible fungus powder is adopted, the granularity of the freeze-dried edible fungus powder is smaller than that of the flour, and the component of the freeze-dried edible fungus powder is smaller than that of the flour, so that the contact between the flour particles cannot be influenced after the freeze-dried edible fungus powder is mixed with the flour, and a perfect gluten network can still be formed when dough is kneaded; meanwhile, the freeze-dried edible fungus powder can quickly absorb moisture and quickly convey water sources for protein in flour, so that the dough kneading and dough curling speed is greatly increased, the dough kneading and dough curling time is shortened, and the guarantee is provided for industrial continuous operation on a production line; meanwhile, the freeze-dried fresh noodles are subjected to freezing and disinfection, dense and numerous micropores are formed after freeze-drying, rehydration is fast, the effect is good, and freeze-dried edible fungus powder can be quickly brewed and eaten when being eaten due to the fast water absorption speed.)

1. A freeze-dried edible fungus instant noodle is characterized by comprising the following production steps:

preparing materials: preparing 210 parts of flour, 1-3 parts of freeze-dried edible fungus powder and 15-17 parts of water according to parts by weight; wherein the granularity of the flour is larger than that of the freeze-dried edible fungus powder;

mixing: putting the flour and the freeze-dried edible fungus powder into a mixing tank, stirring, and uniformly mixing to obtain mixed flour;

and: putting the mixed flour into a dough mixer, adding water to knead the mixed flour, repeatedly stirring the mixed flour to knead the mixed flour into dough, kneading the dough for 6 to 8 minutes by the dough mixer, and controlling the environmental temperature of the kneading dough within the range of 20 to 25 ℃;

fourth, curing: putting the dough into a curing machine for curing, and curing for 6-8 minutes in a slow stirring manner; the environmental temperature during curing is controlled within the range of 20-25 ℃;

fifthly: rolling, stripping, rolling or cutting into cake according to conventional method to obtain fresh noodle;

sixthly, pre-freezing: laying the fresh noodles in a material tray, then placing the material tray on a freeze-drying rack, pushing the material tray into a freezing warehouse, closing the freezing warehouse, opening a solenoid valve of the freezing warehouse for pre-freezing, and closing the solenoid valve of the freezing warehouse when the pre-freezing temperature reaches minus 40 ℃ to minus 42 ℃;

freeze-drying of the beads: opening an electromagnetic valve of the water catching bin, turning the bin when the temperature of a water catcher in the water catching bin reaches minus 30 ℃, and transferring the pre-frozen fresh noodles to a heating plate in the water catching bin; after closing the bin door, opening a vacuum pump for vacuumizing; heating is started when the vacuum degree in the water catching bin is pumped to 50MPa, and vacuum freeze-drying is carried out according to a step heating mode, wherein the specific procedures are as follows:

the first stage, the temperature of a heating plate is set to be minus 6 ℃ to minus 4 ℃, and the heating is carried out for 120 min;

in the second stage, the temperature of the heating plate is set to be between minus 1 ℃ and plus 1 ℃, and the heating plate is heated for 120 min;

in the third stage, the temperature of the heating plate is set to be 4-6 ℃ above zero, and the heating is carried out for 120 min;

the fourth stage, the temperature of the heating plate is set to be 9-11 ℃ above zero, and the heating is carried out for 120 min;

in the fifth stage, the temperature of the heating plate is set to be 19-21 ℃ above zero, and the heating is carried out for 120 min;

the sixth stage, the temperature of the heating plate is set to be 24-26 ℃ above zero, and the heating is carried out for 120 min;

the seventh stage, the temperature of the heating plate is set to be 29 to 31 ℃ above zero, and the heating is carried out for 240 min;

when the vacuum pressure in the water catching bin is between 8MPa and 15MPa, all parts of the water catching bin and the electromagnetic valve are closed;

and sealing and packaging after opening the bin.

2. The freeze-dried instant noodles with edible fungi as claimed in claim 2, wherein the grain size of the flour is 100-120 meshes, and the grain size of the freeze-dried powder of edible fungi is 160-180 meshes.

3. The instant freeze-dried edible mushroom noodles according to claim 3, wherein the slow stirring mode in the fourth step is a mode in which the stirring speed of the aging machine is adjusted to 2 to 4 revolutions per minute.

4. The freeze-dried instant noodles with edible fungi according to claims 1 to 3, characterized in that the preparation method of the freeze-dried edible fungi powder is as follows:

the method comprises the steps of cleaning fresh edible fungi, and removing impurities;

laying fresh edible fungi in a material tray, and enabling each edible fungus individual not to contact with each other;

placing the material tray on a freeze-drying frame, pushing the material tray into a freezing warehouse, opening a solenoid valve of the freezing warehouse for pre-freezing, and closing the solenoid valve of the freezing warehouse when the pre-freezing temperature reaches minus 40 ℃ to minus 42 ℃;

opening an electromagnetic valve of the water catching bin, transferring the water catching bin when the temperature of the water catching device in the water catching bin reaches minus 30 ℃, and transferring the pre-frozen morchella to a heating plate in the water catching bin; after closing the bin door, opening a vacuum pump for vacuumizing;

heating is started when the vacuum pumping is carried out to 50MPa, and vacuum freeze-drying is carried out according to the step heating mode, wherein the specific parameters are as follows:

in the first stage, the temperature of a heating plate is set to be 4-6 ℃ above zero, and the heating is carried out for 120 min;

in the second stage, the temperature of the heating plate is set to be 9-11 ℃ above zero, and the heating is carried out for 120 min;

in the third stage, the temperature of the heating plate is set to be 14-16 ℃ above zero, and the heating is carried out for 120 min;

the fourth stage, the temperature of the heating plate is set to be 19-21 ℃ above zero, and the heating is carried out for 100 min;

fifthly, setting the temperature of a heating plate to be 24-26 ℃ above zero, and heating for 100 min;

the sixth stage, the temperature of the heating plate is set to be 29 to 31 ℃ above zero, and the heating is carried out for 100 min;

the seventh stage, the temperature of the heating plate is set to be 34-36 ℃ above zero, and the heating is carried out for 540 min;

sixthly, when the vacuum pressure in the water catching bin is between 12 and 19MPa, closing all parts of the water catching bin and the electromagnetic valve;

and repeatedly grinding the freeze-dried edible fungi into 200-300-mesh particles to obtain the freeze-dried edible fungi powder.

5. The freeze-dried instant noodles with edible fungi according to claim 4, wherein the edible fungi is morchella esculenta.

6. The freeze-dried instant noodles with edible fungi according to claim 4, wherein said edible fungi is Boletus edulis.

7. The instant noodle of freeze-dried edible fungi according to claims 1 to 6, wherein said instant noodle of freeze-dried edible fungi is foamed with water at normal temperature.

Technical Field

The invention relates to the technical field of noodle production, in particular to freeze-dried edible fungus instant noodles.

Background

Noodles are well known as instant food in China, and are mainly made from wheat flour. The noodles can be used as staple food and fast food, and have the advantages of convenient eating, rich nutrition, etc. The flour is mixed with water according to a certain proportion, and is rolled or extruded by a noodle maker, and after the noodle is prepared, if the noodle is not eaten immediately, the noodle needs to be dried for storage and transportation. The existing noodle drying method mainly comprises sun drying, air drying, boiling, frying, drying and the like, the drying processes have great influence on the nutrition, color, aroma and taste of noodle products, and the noodle products can be eaten after being boiled again in the later period; the noodles can be cooked after being put into boiling water for 3-5 minutes, and the preparation method is not only labor-consuming but also inaccurate in quantification, which is the biggest obstacle existing in the current fast food industry when the noodles and the foods are managed.

The instant noodles are the target products for people to pursue convenient operation, wherein the instant noodles are prominent, and in the prior art, the instant noodles seen in daily life of people are full of greasy taste or seasoning taste no matter fried or not fried, so that eaters have no appetite at any time. In the instant noodles in the prior art, the soup is turbid after rehydration, the soup is coarse and greasy, and the appetite of eaters is not good; the rehydration time is difficult to control, the noodles are dry and hard when the rehydration time is too short, and the noodles are pasty when the rehydration time is too long.

For example, patent document CN101779763B discloses an instant noodle, which comprises 1000 parts of flour, 1000 parts of water, 1.1 to 3 parts of alum, 10 to 30 parts of salt, 30 to 50 parts of vegetable oil, 1 to 3.5 parts of soda and 1 to 2 parts of vanillin; in addition, CN 110881616A discloses a method for making potato and oat instant noodles, which mixes wheat high-gluten flour, potato whole flour, oat flour, edible salt and wheat gluten flour according to a certain proportion to obtain mixed flour; preparing fresh perilla leaf and water into homogenate according to the ratio of 1:4, standing, and filtering to obtain perilla leaf leaching liquor; putting the mixed powder into flour making equipment, adding the perilla leaf leaching liquor and water, and kneading; curing the well-mixed noodles at room temperature, taking out the noodles after the curing is finished, steaming the prepared fresh noodles, drying the noodles after the steaming is finished, and drying the noodles to obtain the potato oat instant noodles; it is claimed that not only can the taste and flavor of the potato instant noodles be improved, the nutritional value be improved, but also the aging speed of the potato instant noodles can be slowed down, and the quality guarantee period of the potato instant noodles can be prolonged.

However, these methods cannot be operated continuously on a production line, and the soaking and rehydration time is long when the food is eaten.

Disclosure of Invention

The invention aims to solve the technical problem of providing the instant noodles which can be continuously operated on a production line, does not damage the nutritional ingredients of the noodles, has short soaking and rehydration time when being eaten and is convenient to eat quickly.

In order to solve the technical problems, the technical scheme adopted by the invention is as follows: a freeze-dried edible fungus instant noodle is characterized by comprising the following production steps.

Preparing materials: preparing 210 parts of flour, 1-3 parts of freeze-dried edible fungus powder and 15-17 parts of water according to parts by weight; wherein the granularity of the flour is larger than that of the freeze-dried edible fungus powder, the preferred granularity of the flour is 100-180 meshes, and the granularity of the freeze-dried edible fungus powder is 160-180 meshes.

Mixing: and putting the flour and the freeze-dried edible fungus powder into a mixing tank, stirring, and uniformly mixing to obtain the mixed flour.

And: adding the mixed flour into a dough mixer, adding prepared water for kneading, repeatedly stirring the mixed flour to form dough, controlling the ambient temperature of the dough to be within 20-25 ℃ and the temperature of the dough to be within 20-27 ℃, and kneading the dough for 6-8 minutes by the dough mixer according to the conventional stirring speed.

Fourth, curing: putting the dough into a curing machine for curing, and adjusting the stirring speed of the curing machine to 2-4 r/min by adopting a slow stirring mode, and curing for 6-8 min; the environment temperature during cooking is controlled within 20-25 deg.C, and the dough temperature is controlled within 20-27 deg.C.

Fifthly: rolling, stripping, rolling or cutting into cake according to conventional method to obtain fresh noodle.

Sixthly, pre-freezing: laying the fresh noodles in a material tray, then placing the material tray on a freeze-drying rack, pushing the material tray into a freezing warehouse, closing the freezing warehouse, opening a solenoid valve of the freezing warehouse for pre-freezing, and closing the solenoid valve of the freezing warehouse when the pre-freezing temperature reaches minus 40 ℃ to minus 42 ℃; the fresh noodles can not be directly placed in a freezer at minus 40 ℃, but can be cooled to minus 40 ℃ from normal temperature, otherwise, the internal micropores are few, and the noodles are not easy to foam when being eaten.

Freeze-drying of the beads: opening an electromagnetic valve of the water catching bin, turning the bin when the temperature of a water catcher in the water catching bin reaches minus 30 ℃, and transferring the pre-frozen fresh noodles to a heating plate in the water catching bin; after closing the bin door, opening a vacuum pump for vacuumizing; heating is started when the vacuum degree in the water catching bin is pumped to 50MPa, and vacuum freeze-drying is carried out according to a step heating mode, wherein the specific procedures are as follows:

in the first stage, the temperature of the heating plate is set to be minus 6 ℃ to minus 4 ℃, and the heating is carried out for 120 min.

In the second stage, the temperature of the heating plate is set to be minus 1 ℃ to minus 1 ℃, and the heating plate is heated for 120 min.

In the third stage, the temperature of the heating plate is set to be 4-6 ℃ above zero, and the heating is carried out for 120 min.

And in the fourth stage, the temperature of the heating plate is set to be 9-11 ℃ above zero, and the heating is carried out for 120 min.

In the fifth stage, the temperature of the heating plate is set to be 19-21 ℃ above zero, and the heating is carried out for 120 min.

And in the sixth stage, the temperature of the heating plate is set to be 24-26 ℃ above zero, and the heating is carried out for 120 min.

In the seventh stage, the temperature of the heating plate is set to be 29-31 ℃ above zero, and the heating is carried out for 240 min.

When the vacuum pressure in the water catching bin is between 8MPa and 15MPa, the freeze-drying of the fresh noodles is shown, and all parts of the water catching bin and the electromagnetic valve are closed.

And quickly transferring to a packaging production line for quick sealing and packaging after opening the warehouse.

In the scheme, the component of the flour is far greater than that of the freeze-dried edible fungus powder, and meanwhile, the particles of the flour are far greater than those of the freeze-dried edible fungus powder, so that after the flour and the freeze-dried edible fungus powder are uniformly mixed, the freeze-dried edible fungus powder cannot influence the contact between the particles of the flour, and the flour cannot be influenced to form gluten during dough making and dough leavening.

Particularly, as the edible fungus powder is formed by freeze-drying, a plurality of micropores formed by freeze-drying are formed in the fungus powder particles, when dough is kneaded, moisture can be quickly absorbed into the micropores of the fungus powder, for flour, the moisture can only be absorbed on the surface of the protein colloidal particles at the initial stage and is in a free state, and only after long-time dough making, water molecules can gradually permeate into the protein colloidal particles to form a perfect gluten network; under the condition of no mixture, the permeation speed of water molecules is very slow, the dough can be proofed within 6-12 hours usually, after the freeze-dried edible fungus powder is mixed, because a plurality of micropores formed by freeze-drying are formed in the powder particles of the freeze-dried edible fungus powder, the water can be quickly and saturated absorbed, so that the freeze-dried edible fungus powder mixed in the powder particles of the flour can store water sources for permeating water molecules into flour protein, the dough leavening speed can be greatly accelerated, when the dough kneading time is enough, the dough leavening curing time is also very fast, after a plurality of tests and 6-8 minutes of dough kneading, the dough can be cured within 6-8 minutes after being slowly stirred by combining 6-8 minutes, the curing speed is greatly accelerated, and effective support is provided for automatic continuous industrial production.

The freeze-dried fresh noodles have no change in shape, countless staggered and disordered fine pore paths are formed in the dehydrated and freeze-dried noodles, the fresh noodles are not subjected to high temperature all the time from raw materials to finished products, nutrient substances in the fresh noodles are not damaged, but common germs which are possibly carried are eliminated due to extremely cold freezing, and the fresh noodles can be brewed with boiled water, cool boiled water and purified water according to the preference during eating.

A lyophilized edible fungus powder is prepared by the following steps.

The method comprises the steps of cleaning fresh edible fungi and removing impurities.

Laying the fresh edible fungi in a material tray, and enabling each individual edible fungi not to contact with each other.

Thirdly, the material tray is placed on the freeze-drying frame and pushed into the freezing warehouse, the electromagnetic valve of the freezing warehouse is opened for pre-freezing, and the electromagnetic valve of the freezing warehouse is closed when the pre-freezing temperature reaches minus 40 ℃ to minus 42 ℃.

Opening an electromagnetic valve of the water catching bin, transferring the water catching bin when the temperature of the water catching device in the water catching bin reaches minus 30 ℃, and transferring the pre-frozen morchella to a heating plate in the water catching bin; and opening a vacuum pump to vacuumize after closing the bin door.

Heating is started when the vacuum pumping is carried out to 50MPa, and vacuum freeze-drying is carried out according to the step heating mode, wherein the specific parameters are as follows:

in the first stage, the temperature of the heating plate is set to be 4-6 ℃ above zero, and the heating is carried out for 120 min.

In the second stage, the temperature of the heating plate is set to be 9-11 ℃ above zero, and the heating is carried out for 120 min.

And in the third stage, the temperature of the heating plate is set to be 14-16 ℃ above zero, and the heating is carried out for 120 min.

And in the fourth stage, the temperature of the heating plate is set to be 19-21 ℃ above zero, and the heating is carried out for 100 min.

And in the fifth stage, the temperature of the heating plate is set to be 24-26 ℃ above zero, and the heating is carried out for 100 min.

And in the sixth stage, the temperature of the heating plate is set to be 29-31 ℃ above zero, and the heating is carried out for 100 min.

In the seventh stage, the temperature of the heating plate is set to be 34-36 ℃ above zero, and the heating is carried out for 540 min.

Sixthly, when the vacuum pressure in the water catching bin is between 12 and 19MPa, indicating that the edible fungi are freeze-dried, and closing all parts of the water catching bin and the electromagnetic valve.

And quickly transferring to a packaging production line for quick sealing and packaging after leaving the warehouse.

And repeatedly grinding the freeze-dried edible fungi into 200-mesh and 300-mesh powder particles, and then quickly sealing and packaging to obtain the freeze-dried edible fungi powder.

As the shape of the edible fungus is not changed after freeze-drying, a plurality of micropores are formed in the dehydrated and freeze-dried fungus body to support the shape of the edible fungus body, and the powder particles ground by the freeze-dried edible fungus also have a plurality of micropores, can quickly absorb water and can be saturated when meeting water.

The freeze-dried edible mushroom instant noodles prepared by the method can be soaked in water at normal temperature of 10-35 ℃ for foaming, can be soaked in cold boiled water, purified water, mineral water, wild spring water and the like for foaming, and are suitable for eating in the wild without water boiling.

The invention has the beneficial effects that because the instant noodles adopt the freeze-dried edible fungus powder, the granularity of the freeze-dried edible fungus powder is smaller than that of the flour, and the component is smaller than that of the flour, the contact between the flour particles cannot be influenced after the freeze-dried edible fungus powder is mixed with the flour, a perfect gluten network can still be formed between the dough kneading and the dough leavening, meanwhile, the freeze-dried edible fungus powder can quickly absorb moisture, a water source can be quickly conveyed for protein in the flour, the dough leavening speed is greatly accelerated, the dough kneading and leavening time can be greatly shortened, the guarantee is provided for the industrial continuous operation on a production line, and the production speed is greatly accelerated; meanwhile, the freeze-dried fresh noodles are subjected to freezing and disinfection, dense and numerous micropores are formed after freeze-drying, rehydration is fast, the effect is good, and freeze-dried edible fungus powder can be quickly brewed and eaten when being eaten due to the fast water absorption speed.

Drawings

FIG. 1 is a schematic view of a product of the present invention and its packaging.

Detailed Description

The present invention is further illustrated by the following examples, which are intended to illustrate the invention but not to limit it further, and should not be construed as limiting the scope of the invention.