阅读说明：本技术 一种半干面条及其生产方法 (Semi-dry noodles and production method thereof ) 是由 马星童 于 2019-01-16 设计创作，主要内容包括：本发明公开了一种半干面条,包括小麦粉、玉米面粉、食用酒精、食盐、水、天然胡萝卜素、栀子黄、丙酸钙、山梨糖醇液、丙二醇以及碳酸钠和碳酸钾。本发明还公开了一种半干面条的生产方法,包括以下步骤：将碳酸钠、碳酸钾以及食用盐均匀混合得到固体辅料；将丙二醇、山梨糖醇液和食用酒精混合,加入天然胡萝卜素和固体辅料,混合均匀得到物质A；将小麦粉和玉米面粉搅拌,加入水和物质A,加入栀子黄和丙酸钙,搅拌制成面团；将面团依次熟化、压延、初次杀菌、干燥杀菌和包装即制得半干面条。本发明的优点是制得的面条中含水率为23%-28%,既具有一定的湿度,而且面条中细菌和微生物极少甚至没有,面条也没有产生褐变现象,面条保存时间更长。(The invention discloses a semi-dry noodle which comprises wheat flour, corn flour, edible alcohol, salt, water, natural carotene, gardenia yellow, calcium propionate, sorbitol solution, propylene glycol, sodium carbonate and potassium carbonate. The invention also discloses a production method of the semi-dry noodles, which comprises the following steps: uniformly mixing sodium carbonate, potassium carbonate and edible salt to obtain a solid auxiliary material; mixing propylene glycol, sorbitol solution and edible alcohol, adding natural carotene and solid adjuvants, and mixing to obtain substance A; stirring wheat flour and corn flour, adding water and the substance A, adding gardenia yellow and calcium propionate, and stirring to obtain dough; and (3) sequentially curing the dough, rolling, primarily sterilizing, drying and sterilizing, and packaging to obtain the semi-dry noodles. The invention has the advantages that the moisture content of the prepared noodles is 23-28%, the noodles have certain humidity, bacteria and microorganisms in the noodles are few or even none, the noodles have no browning phenomenon, and the storage time of the noodles is longer.)

1. The semi-dry noodle is characterized by being prepared from the following raw materials in parts by weight:

71-73 parts of wheat flour, 2-3 parts of corn flour, 0.5-1.5 parts of edible alcohol, 0.7-2 parts of salt, 10-20 parts of water, 5-15 parts of natural carotene, 1.0-2 parts of gardenia yellow, 0.2-0.5 part of calcium propionate, 15-25 parts of sorbitol solution, 1.0-2 parts of propylene glycol, 10-20 parts of sodium carbonate and 15-25 parts of potassium carbonate.

2. The semi-dry noodle according to claim 1, wherein the wheat flour is made of wheat having a hardness index of not less than 60, the wheat flour has a protein content of 15-16%, a whiteness of not less than 75%, and an ash content of not more than 0.5%.

3. Semi-dry pasta according to claim 1, characterised in that the corn flour has a zeaxanthin content of not less than 5mg/Kg and an amylose content of 25-30%.

4. The semi-dry noodle as claimed in claim 1, wherein the semi-dry noodle raw material further comprises 1 to 1.5 parts by weight of glyceryl monocaprylate.

5. A method for producing semi-dried noodles according to any one of claims 1 to 4, comprising the steps of:

step one, uniformly mixing sodium carbonate, potassium carbonate and edible salt to obtain a solid auxiliary material;

step two, mixing propylene glycol, sorbitol solution and edible alcohol, then adding natural carotene and the solid auxiliary materials prepared in the step two, and uniformly mixing to obtain a substance A;

step three, stirring wheat flour and corn flour for 1-5min, then adding water and the substance A prepared in the step two, adjusting the pH value to 7.5-8.5, then adding gardenia yellow and calcium propionate, and stirring for 10-15min at the temperature of 25-35 ℃ to prepare dough;

and step four, sequentially curing, rolling, primarily sterilizing, drying, sterilizing and packaging the dough stirred in the step three to obtain the semi-dry noodles.

6. A process for producing semi-dry noodles in accordance with claim 5, wherein glyceryl monocaprylate is further added together with said natural carotene in step two.

7. The method for producing semi-dry noodles as claimed in claim 5, wherein the step four middle-aging operation is carried out by placing the step three middle-aged dough in an aging machine and stirring for 10-15 min.

8. The method for producing semi-dry noodles as claimed in claim 5, wherein the rolling in the fourth step is carried out by: placing the cured dough into a double-screw extruder for extrusion, wherein the pressure regulation range of a die of the double-screw extruder is 60-95 bar; the double-screw extruder controls the pressure by controlling the ratio of the output per unit time to the area of the die hole, and the range of the ratio of the output per unit time to the area of the die hole is 0.16-0.26kg/mm²·h；

The water content of the cooked dough is 27-28%; the working temperature of a first area in the cavity of the extruder is 50 ℃, and the temperatures of the die and other working areas in the cavity are controlled to be 80 ℃; the first area in the cavity of the extruding machine is a quarter length area of the extruding cavity from the feeding end.

9. The method for producing semi-dry noodles as claimed in claim 5, wherein the primary sterilization in the fourth step is specifically performed by: firstly, soaking the dough after the rolling operation in citric acid-sodium citrate buffer solution containing sodium diacetate for 6-15min, wherein the soaking temperature is 25-30 ℃, the volume concentration of the sodium diacetate is 5.8-9.5%, and the pH value of the buffer solution is 6.5-7.5;

and then soaking the dough in a citric acid-sodium citrate buffer solution in a volume ratio of 1: soaking lactic acid and sodium acetate solution at a ratio of 1-1:4 for 5-10min at 25-35 deg.C.

10. The method for producing semi-dry noodles as claimed in claim 5, wherein the drying and sterilizing of the fourth step comprises the following steps: sterilizing the pressed noodles at 110-130 deg.C, and drying for 3-5min to obtain semi-dried noodles.

Technical Field

The invention relates to the technical field of noodle production, in particular to a semi-dry noodle and a production method thereof.

Background

The noodles are common traditional wheaten food in China, the noodles in the market mainly use wheat flour as a raw material, the quantity and the types of the minor cereal noodles are relatively small, the minor cereal noodles mainly use fine dried noodles, the product form is single, and the requirements of people cannot be met far away. Semi-dry noodles are a novel instant noodle product developed in recent years. Compared with the dry hanging noodles, the semi-dry noodles have short cooking time, can avoid the loss of nutrient components caused by long-time heating, have the advantages of convenient cooking, strong flour flavor, chewy taste, nutrition, health and the like, and are deeply loved by consumers.

In recent years, with the rapid development of Chinese economy, the requirements of people on food are higher and higher, the convenience and the rapidness are not limited, but the taste and the nutritional value of food are more and more emphasized, so products such as semi-dry noodles, fresh noodles and the like at the high end of flour products are more and more popular with consumers, the consumption proportion is increased, but because the production technology of the semi-dry noodles in China is laggard, the nutritional ingredients of the semi-dry noodles produced by traditional industrialized production and individual workshops are single

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide the semi-dry noodles, which have the advantages that the moisture content of the noodles is 23-28%, the noodles have certain humidity, bacteria and microorganisms in the noodles are few or even none, the noodles have no browning phenomenon, and the noodles are stored for a longer time.

The second purpose of the invention is to provide a method for producing semi-dried noodles, which has the advantages that the moisture content of the prepared noodles is 23-28%, the noodles have certain humidity, bacteria and microorganisms in the noodles are few or even no, the noodles have no browning phenomenon, and the noodles can be stored for a longer time.

In order to achieve the first object, the invention provides the following technical scheme: the semi-dry noodle contains 22-26% of water and is prepared from the following raw materials in parts by weight:

71-73 parts of wheat flour, 2-3 parts of corn flour, 0.5-1.5 parts of edible alcohol, 0.7-2 parts of salt, 10-20 parts of water, 5-15 parts of natural carotene, 1.0-2 parts of gardenia yellow, 0.2-0.5 part of calcium propionate, 15-25 parts of sorbitol solution, 1.0-2 parts of propylene glycol, 10-20 parts of sodium carbonate and 15-25 parts of potassium carbonate.

By adopting the technical scheme, the natural carotene increases vitamins in the noodles, the calcium propionate enhances calcium elements in the noodles, enhances nutrient elements in the noodles, and plays a role in regulating pH under the combined action of substances such as sodium carbonate and the like, thereby playing a role in corrosion prevention. The addition of sodium carbonate and potassium carbonate regulates the pH value of the noodles to play a role in bacteriostasis, and the edible alcohol is a natural product fermented by grains and is generally used for sterilization and disinfection in the food industry. The gardenia yellow has an anti-oxidation effect, has excellent dyeing capacity on starch, enables the final food to have unique yellow color and uniform and consistent color, and the sorbitol has a moisturizing effect and can prevent starch from aging, so that the wet state and freshness of the noodles are maintained. The moisture content of the finally prepared noodles is 23% -28%, the noodles have certain humidity, bacteria and microorganisms in the noodles are few or even none, the noodles do not have browning phenomenon, and the noodles are longer in storage time.

Furthermore, the wheat flour is made of wheat with a hardness index of more than or equal to 60, the protein content of the wheat flour is 15-16%, the whiteness is more than or equal to 75%, and the ash content is less than or equal to 0.5%.

Furthermore, the zeaxanthin content in the corn flour is more than or equal to 5mg/Kg, and the amylose content is 25-30%.

Further, the semi-dry noodle raw material also comprises 1-1.5 parts by weight of glyceryl monocaprylate.

By adopting the technical scheme, the glyceryl monocaprylate as a preservative is not affected by acidity and alkalinity, the better preservation effect can be achieved only by a small amount of glyceryl monocaprylate, the glyceryl monocaprylate is dissolved in the edible alcohol to achieve the synergistic effect, and meanwhile, the glyceryl monocaprylate is a good emulsifier, so that the dough is formed more uniformly, and the surface of the dough is rich in gloss.

The second object of the present invention is achieved by the following means:

a production method of semi-dried noodles comprises the following steps:

step one, preparing solid auxiliary materials: uniformly mixing sodium carbonate, potassium carbonate and edible salt to obtain a solid auxiliary material;

step two, mixing propylene glycol, sorbitol solution and edible alcohol, then adding natural carotene and the solid auxiliary materials prepared in the step two, and uniformly mixing to obtain a substance A;

step three, stirring wheat flour and corn flour for 1-5min, then adding water and the substance A prepared in the step two, adjusting the pH value to 7.5-8.5, then adding gardenia yellow and calcium propionate, and stirring for 10-15min at the temperature of 25-35 ℃ to prepare dough;

and step four, sequentially curing, rolling, primarily sterilizing, drying, sterilizing and packaging the dough stirred in the step three to obtain the semi-dry noodles.

By adopting the technical scheme, the invention

Further, the glyceryl monocaprylate is added together with the natural carotene in the step two.

Further, the concrete operation of the curing in the fourth step is that the ground dough neutralized in the third step is placed in a curing machine to be stirred for 10-15 min.

Further, the concrete operations of calendering in the fourth step are: placing the cured dough into a double-screw extruder for extrusion, wherein the pressure regulation range of a die of the double-screw extruder is 60-95 bar; the double-screw extruder controls the pressure by controlling the ratio of the output per unit time to the area of the die hole, and the range of the ratio of the output per unit time to the area of the die hole is 0.16-0.26kg/mm²·h；

The water content of the cooked dough is 27-28%; the working temperature of a first area in the cavity of the extruder is 50 ℃, and the temperatures of the die and other working areas in the cavity are controlled to be 80 ℃; the first area in the cavity of the extruding machine is a quarter length area of the extruding cavity from the feeding end.

Further, the primary sterilization in the fourth step specifically comprises the following operations: firstly, soaking the dough after the rolling operation in citric acid-sodium citrate buffer solution containing sodium diacetate for 6-15min, wherein the soaking temperature is 25-30 ℃, the volume concentration of the sodium diacetate is 5.8-9.5%, and the pH value of the buffer solution is 6.5-7.5; and then soaking the dough in a citric acid-sodium citrate buffer solution in a volume ratio of 1: soaking lactic acid and sodium acetate solution at a ratio of 1-1:4 for 5-10min at 25-35 deg.C.

Further, the drying and sterilizing operation in the fourth step is as follows: sterilizing the pressed noodles at 110-130 deg.C, and drying for 3-5min to obtain semi-dried noodles.

In conclusion, the invention has the following beneficial effects:

1. the moisture content of the noodles prepared by the invention is 23-28%, the noodles have certain humidity, bacteria and microorganisms in the noodles are few or even none, the noodles do not generate browning phenomenon, and the noodles are stored for a longer time;

2. according to the invention, the purpose of bacteriostasis is realized by primary sterilization, drying sterilization, addition of sodium carbonate and potassium carbonate in raw materials and adjustment of pH, so that the noodles can be stored for a longer time.

Detailed Description

The present invention will be described in further detail with reference to examples.

The starting materials in the following examples are all commercially available.