阅读说明：本技术 一种真空冷冻干燥面条 (Vacuum freeze-dried noodles ) 是由 陈晓丹 于 2019-09-24 设计创作，主要内容包括：本发明提供一种真空冷冻干燥面条；其一方面,一种真空冷冻干燥面条,所述的面条是真空冷冻干燥的,所述的面条溶胀度是1～1.2；所述的面条,复水后具有坡度层次；另一方面,一种真空冷冻干燥面条,所述的面条,包括,面筋带和淀粉微粒；其中,所述的面筋带具有网状孔,所述的面条是冻干的,所述的面条溶胀度是1～1.2。本发明提供的冻干面条,溶胀度是1～1.2,溶胀度低,复水后不易发生膨胀或是发生大幅度膨胀,影响面条口感。在微观上,通过冻干面条的特殊结构组合,利用淀粉微粒与面筋带具有明显质感差距,使得面条形成坡度层次；同时,网状孔的存在,赋予面条具有更好的弹性感。(The invention provides a vacuum freeze-dried noodle; in one aspect, the vacuum freeze-dried noodles are vacuum freeze-dried, and the swelling degree of the noodles is 1-1.2; the noodles have gradient layers after being rehydrated; in another aspect, a vacuum freeze-dried noodle comprising a gluten strip and starch granules; wherein, the gluten area have the mesh hole, noodless be freeze-dried, noodless degree of swelling be 1 ~ 1.2. The freeze-dried noodles provided by the invention have the swelling degree of 1-1.2, are low in swelling degree, are not easy to swell after rehydration or greatly swell, and influence the taste of the noodles. Microscopically, through the special structural combination of the freeze-dried noodles, the noodles form gradient levels by utilizing the obvious texture difference between starch particles and a gluten band; meanwhile, due to the existence of the mesh holes, the noodles have better elastic feeling.)

1. A vacuum freeze-dried noodle is characterized in that: the noodles are subjected to vacuum freeze drying, and the swelling degree of the noodles is 1-1.2; the noodles have gradient layers after rehydration.

2. The vacuum freeze-dried noodles according to claim 1, wherein: the water content of the noodles is less than or equal to 5%, the noodles are in the original color of wheat flour, and the noodles are cooked food.

3. The vacuum freeze-dried noodles according to claim 1, wherein: the noodles comprise a middle core layer and a starch layer after rehydration; wherein, the middle core layer is in a white core shape; the starch layer is semitransparent.

4. A vacuum freeze-dried noodle according to claim 3, wherein: the swelling degree of the starch layer after rehydration is 1-1.2.

5. A vacuum freeze-dried noodle according to claim 3, wherein: the starch layer is soft and crisp, the middle core layer is sticky and tough, and a gradient layer with a soft and crisp outer layer and a sticky and tough inner layer is formed.

6. A vacuum freeze-dried noodle according to claim 3, wherein: the starch layer coats the middle core layer, the thickness of the starch layer is 0.001-0.2 times of that of the middle core layer, and the gradient level of the noodles is enhanced.

7. A vacuum freeze-dried noodle is characterized in that: the noodles comprise gluten strips and starch particles; wherein, the gluten area have the mesh hole, noodless be freeze-dried, noodless degree of swelling be 1 ~ 1.2.

8. The vacuum freeze-dried noodles according to claim 7, wherein: the noodle has an average density of 0.1 to 0.2g/cm³And the reticular pores are distributed in the gluten band, and the particle size of the starch particles is 0.5-100 um.

9. A vacuum freeze-dried noodle according to claim 7 or 8, wherein: the reticular pore be the gluten area with the compound cavity porosity that forms of back of starch particle, reticular pore aperture be 30 ~ 45um, reticular pore stable in structure.

10. The vacuum freeze-dried noodles according to claim 8, wherein: the starch particles comprise a first starch particle and a second starch particle; wherein, the first starch particle size is 30-100 um, and the second starch particle size is 0.5-1.5 um.

11. The vacuum freeze-dried noodles according to claim 10, wherein: the first starch particles are attached to the surface of the gluten band, and the second starch particles are attached to the mesh holes.

12. The vacuum freeze-dried noodles according to claim 7, wherein: the gluten belt and the mesh hole form a gluten belt supporting structure; the starch particles reinforce the gluten band support structure.

13. The vacuum freeze-dried noodles according to claim 12, wherein: said gluten strip support structure coating part of said starch particles forming a macroscopically central core layer; another part of the starch particles form a macroscopic starch layer, and the starch layer coats the central core layer.

14. The vacuum freeze-dried noodles according to claim 13, wherein: the starch layer is soft and crisp, the middle core layer is sticky and tough, and a gradient layer with a soft and crisp outer layer and a sticky and tough inner layer is formed.

15. The vacuum freeze-dried noodles according to claim 13, wherein: the thickness of the starch layer is 0.001-0.2 times of that of the middle core layer, and the gradient level of the noodles is enhanced.

Technical Field

The invention relates to the field of food, in particular to vacuum freeze-dried noodles.

Background

The noodles are one of the indispensable foods in daily life of people. In order to pursue the classic mouthfeel of noodle products, the mouthfeel of noodles is improved by various additives and preparation processes in the prior art. The instant noodles are further modified in taste by adding various seasonings. In the prior art, after instant noodles are rehydrated, the noodles expand and lose all the viscosity and toughness of the noodles although the noodles have elasticity, so that the instant noodles cannot realize the fusion of the viscosity and the toughness of the noodles, namely have flexible gradient layering (a middle core layer).

In the prior art, the inventor finds that the preparation of the noodles has the following problems in the development process:

(1) after the instant noodles are rehydrated, the instant noodles are easy to expand and further have a batter phenomenon, so that the edible taste is influenced;

(2) in the prior art, the noodles with the middle core layer are usually prepared by adding enzymes to improve the viscosity of the noodles, such as adding enzymes and modified enzymes; the ingredients of the noodles are too complex, which is not beneficial to production operation; meanwhile, the excessive additives easily change the taste of the noodles and are not beneficial to the reproduction of the original taste and flavor of the noodles.

In order to solve the technical problems, the inventor discovers a freeze-dried noodle which can reproduce the original taste and flavor of the noodle through research.

Disclosure of Invention

Based on the technical problems, the invention provides vacuum freeze-dried noodles, which realize gradient layering of noodles by changing the internal structure of the noodles.

The invention provides an aspect of vacuum freeze-dried noodle, wherein the noodle is vacuum freeze-dried, and the swelling degree of the noodle is 1-1.2; the noodles have gradient layers after rehydration.

Furthermore, the water content of the noodles is less than or equal to 5%, the noodles are in the original color of wheat flour, and the noodles are cooked food.

Furthermore, the noodles comprise a middle core layer and a starch layer after being rehydrated; wherein, the middle core layer is in a white core shape; the starch layer is semitransparent.

Furthermore, the swelling degree of the starch layer after rehydration is 1-1.2.

Furthermore, the starch layer is soft and crisp, the middle core layer is sticky and tough, and a gradient layer with a soft and crisp outer layer and a sticky and tough inner layer is formed.

Furthermore, the starch layer coats the middle core layer, the thickness of the starch layer is 0.001-0.2 times of that of the middle core layer, and gradient layers of the noodles are enhanced.

In another aspect of the present invention, there is provided a vacuum freeze-dried noodle comprising a gluten strip and starch granules; wherein, the gluten area have the mesh hole, noodless be freeze-dried, noodless degree of swelling be 1 ~ 1.2.

Further, the average density of the whole noodle is 0.1-0.2 g/cm³And the reticular pores are distributed in the gluten band, and the particle size of the starch particles is 0.5-100 um.

Further, the net-shaped hole be the gluten area with the starch particle compound back cavity poroid form that forms, net-shaped hole aperture be 30 ~ 45um, net-shaped hole stable in structure.

Further, the starch particles comprise a first starch particle and a second starch particle; wherein, the first starch particle size is 30-100 um, and the second starch particle size is 0.5-1.5 um.

Further, the first starch particles are attached to the surface of the gluten strip, and the second starch particles are attached to the mesh holes.

Furthermore, the gluten strips and the mesh holes form a gluten strip supporting structure; the starch particles reinforce the gluten band support structure.

Further, the gluten strip supporting structure covers part of the starch particles to form a macroscopic middle core layer; another part of the starch particles form a macroscopic starch layer, and the starch layer coats the central core layer.

Furthermore, the starch layer is soft and crisp, the middle core layer is sticky and tough, and a gradient layer with a soft and crisp outer layer and a sticky and tough inner layer is formed.

Furthermore, the thickness of the starch layer is 0.001-0.2 times of that of the middle core layer, and the gradient level of the noodles is enhanced.

The technical scheme has the following technical effects:

1. the freeze-dried noodles provided by the invention have the swelling degree of 1-1.2, are low in swelling degree, are not easy to swell after rehydration or greatly swell, and influence the taste of the noodles.

2. The freeze-dried noodles provided by the invention have gradient layering sense (central core sense) after rehydration, shorten rehydration time, enable the noodles to be chewy and sticky, and retain the original taste of wheat wheaten food.

3. The freeze-dried noodles provided by the invention have micro mesh holes on a microcosmic scale, can quickly absorb water, and shorten the rehydration time; meanwhile, the water is locked by the gaps of the mesh holes, so that the swelling degree of the appearance of the noodles is kept between 1 and 1.2, even the swelling degree is kept unchanged; the noodles can be moderately soft and hard after being rehydrated and are suitable for eating.

4. The freeze-dried noodles provided by the invention are microcosmically combined through a special structure of the freeze-dried noodles, and the noodles form gradient levels (central core feeling) by utilizing the obvious texture difference between starch particles and gluten bands; meanwhile, due to the existence of the mesh holes, the noodles have better elastic feeling.

5. According to the freeze-dried noodles provided by the invention, under the condition of not using other modified additives, the self properties of the noodles are changed by improving the microscopic structure of the noodles, so that the noodles obtain the characteristic combination of elasticity, gradient gradation, viscosity and the like, and the color, aroma, taste and mouthfeel of the noodles are obtained.

Drawings

FIG. 1: the product of the invention;

FIG. 2 is a drawing: the product of the invention compares the effect picture with the related art product 5;

FIG. 3: microscopic cross-sectional view of the product of the invention.

Reference numerals: 1-the product of the invention; 2-product 5; 11-a central core layer; 12-a starch layer; 13-gluten strips; 14-mesh holes.

Detailed Description

In order to further explain the technical solution of the present invention, the technical solution of the present invention is explained below with reference to the specific embodiments. It should be noted that the embodiments and technical features of the present invention may be used in combination with each other without technical conflict.

The term "freeze-drying" as used herein refers to vacuum freeze-drying unless otherwise specified.

The swelling degree of the present invention refers to the volume ratio of the noodle after ascites to the noodle before rehydration.

The gradient layer, also called as the core feeling, refers to the feeling that the noodles have the gradient layer when being eaten due to the soft outside and the high viscosity inside (core belt) when being eaten.

The middle core layers refer to the internal layer structure of the same noodle; the starch layer refers to the surface structure of the same noodle.

In one embodiment of the invention, the vacuum freeze-dried noodles are vacuum freeze-dried, and the swelling degree of the noodles is 1-1.2; the noodles have gradient layers after rehydration. In the embodiment, the noodles have white and moist overall color, the swelling degree is 1-1.2, the swelling degree is low, and the noodles are not easy to swell or greatly swell after rehydration, so that the taste of the noodles is affected; the noodles have gradient layering feeling (center feeling) after rehydration, shorten rehydration time, and make the noodles chewy and sticky, and retain the original taste of wheat flour food.

Specifically, as shown in figure 1, the noodle has a water content of 5% or less, is in the original color of wheat flour, and is cooked. In the embodiment, the noodle-shaped structure is controlled and fixed by the moisture of the noodles, and the shelf life of the noodles is controlled; the color and luster of the noodles are the characteristics of keeping the original taste and flavor of the cooked wheaten food, and simultaneously, the noodles give the consumers a clean appearance and restore the effect of the noodles on-site; by utilizing the characteristics of cooked food of the noodles, the noodles are convenient to taste and can meet the requirements of rehydration and instant eating; the noodles are combined with other characteristics of the noodles to achieve the effect of good color, fragrance and taste after rehydration. Fig. 1 shows one shape of the product of the present invention, and the product obtained by using the technical solution of the present invention is not limited to be in other shapes by the shape of fig. 1.

Specifically, as shown in fig. 3, the rehydrated noodle comprises a middle core layer (11) and a starch layer (12); wherein, the middle core layer (11) is in a white core shape; the starch layer (12) is semitransparent. In the embodiment, after the noodles are rehydrated, the cooking effect of the fresh noodles can be reproduced after the noodles are rehydrated through the white core shape of the middle core layer and the semitransparent starch layer, and the states and the colors of the white core shape and the semitransparent starch layer are overlapped; compared with the rehydration effect of the instant noodles in the prior art, the rehydrated noodles have more natural feeling and more approximate to the cooking effect of fresh noodles; compared with the fresh noodles after cooking, the rehydration effect of the noodles of the invention is not easy to become pasty, and the noodle soup is clear; the noodles do not swell during soaking.

Specifically, as shown in figure 3, the swelling degree of the starch layer (12) after rehydration is 1-1.2. In the embodiment, after the noodles are rehydrated, the central core layer does not swell, the original volume and appearance are kept unchanged, the starch layer slightly swells, or the swelling degree is negligible; thereby avoiding excessive particles of the noodle soup and poor taste of the noodles.

Specifically, as shown in fig. 3, the starch layer (12) is soft and brittle, and the middle core layer (11) is tough and sticky, so as to form a gradient layer with an outer layer being soft and brittle and an inner layer being tough. In the embodiment, the noodles are soft, crisp and continuous in the rehydration process and have a fast rehydration effect by virtue of different textures between the starch layer and the central core layer; the surface layer is soft without greasy feeling when chewing, and has gradient gradation, stickiness, toughness and no hardness, and distinct gradation.

Specifically, as shown in fig. 3, the starch layer (12) coats the middle core layer (11), and the thickness of the starch layer (12) is 0.001-0.2 times of that of the middle core layer (11), so that the gradient layers of the noodles are enhanced. In the embodiment, the noodle has a clearer gradient level and moderate soft and tough degree through reasonable thickness proportion of the starch layer and the middle core layer; is more suitable for the taste of eaters.

In one embodiment of the present invention, as shown in fig. 3, a vacuum freeze-dried noodle, which comprises a gluten strip (13) and starch granules; the noodle gluten strip (13) is provided with mesh holes (14), the noodles are freeze-dried, and the swelling degree of the noodles is 1-1.2. In the embodiment, the freeze-dried noodles have micro-mesh pores on a micro scale, so that water can be quickly absorbed, and the rehydration time is shortened; meanwhile, the water is locked by the gaps of the mesh holes, so that the swelling degree of the appearance of the noodles is kept between 1 and 1.2, even the swelling degree is kept unchanged; after the noodles are rehydrated, the noodles can be moderate in hardness and are suitable for eating; through the special structural combination of the freeze-dried noodles, the noodles form gradient levels (central core feeling) by utilizing the obvious texture difference between starch particles and gluten strips; meanwhile, the existence of the mesh holes endows the noodles with better elastic feeling; under the condition of not using other modified additives, the self properties of the noodles are changed by improving the microscopic structure of the noodles, so that the noodles obtain the characteristic combination of elasticity, gradient gradation, viscosity and the like, and the color, aroma, taste and mouthfeel of the noodles are obtained.

Specifically, as shown in figure 3, the average density of the whole noodle is 0.1-0.2 g/cm³The reticular pores (14) are distributed in the gluten belt (13), and the particle size of the starch particles is 0.5-100 um. In the embodiment, the mesh holes distributed on the gluten band are controlled by the integral average density of the noodles, and the noodles can have elasticity after rehydration; controlling the particle size of the starch particles to be 0.5-100 um, reducing the particle size of the starch, further expanding the particle size difference between the gluten zone and the starch particles, and promoting the formation of layering sense in the noodles; meanwhile, by reducing the particle size of the starch, the gelatinization and deformation of the noodles and thick soup are avoided, so that the appetite is not influenced.

Specifically, the net-shaped hole be the gluten area with the starch particle compound back cavity poroid form that forms, net-shaped hole aperture be 30 ~ 45um, net-shaped hole stable in structure. In the embodiment, the gluten strips and the starch particles are combined into a hollow hole shape, and the moisture is absorbed through the hollow microscopic reticular holes during rehydration, so that the noodles can be rehydrated quickly; meanwhile, the noodles are endowed with elasticity; avoid the noodles to be too stiff and improve the edible taste. The control of the pore size of the reticular pores is to limit the blockage of starch particles with different particle sizes to the reticular pores; affecting the elasticity and rehydration effect of the noodles.

Specifically, the starch particles comprise a first starch particle and a second starch particle; wherein, the first starch particle size is 30-100 um, and the second starch particle size is 0.5-1.5 um. In the embodiment, the first starch particles and the second starch particles are distinguished by particle sizes, and the size difference of the two particle sizes and the use area of the two particles are utilized to improve the finishing viscosity and the layering sense of the noodles.

Specifically, the first starch particles are attached to the surface of the gluten strip, and the second starch particles are attached to the mesh holes. In the embodiment, the starch particles are limited by the pore size of the mesh pores, the first starch particles with relatively large particle size are attached to the surface of the gluten band, and pure starch aggregates with micro pores are formed on the surface of the gluten band, so that the noodles can be rapidly rehydrated; the second starch particles, having a smaller particle size, adhere to the mesh pores, giving reinforcement to the gluten strips and the cellular structure.

Specifically, as shown in fig. 3, the gluten strip (13) and the mesh holes (14) form a gluten strip supporting structure; the starch particles reinforce the gluten band support structure. In this embodiment, gluten area bearing structure's formation, starch particle consolidates for noodless have stable major structure, avoid the noodless structure to change, and then warp, gelatinization after the rehydration influences the whole outward appearance of noodless and eat the taste.

Specifically, as shown in fig. 3, the gluten strip supporting structure covers part of the starch particles to form a macroscopic middle core layer (11); another part of the starch particles form a macroscopic starch layer (12), and the starch layer (12) coats the middle core layer (11). In this embodiment, the macroscopic middle core layer has a stable structure layer, and virtual-real phases are formed by the combination of microscopic holes and materials; the stable structure as a main body can prevent the noodles from deforming or breaking; the starch layer is positioned on the surface of the central core layer, one of the starch layer and the central core layer can provide reinforcement for the central core layer, and the other of the starch layer and the central core layer can form microscopic layering through the difference between the starch layer and the central core layer. "partial" starch granules, which may be preferred, are second starch granules; the "other part" of said starch granules, preferably, may be first starch granules; the starch granules described in the "other part" may also be a combination of first starch granules and second starch granules.

Specifically, the starch layer (12) is soft and brittle, the middle core layer (11) is sticky and tough, and a gradient layer with a soft and brittle outer layer and a sticky and tough inner layer is formed. In this embodiment, the starch layer has soft and crisp characteristics and the middle core layer has sticky and tough characteristics to combine, so that the noodles have different viscosity, elasticity and gradient layering sense when being eaten, and the layering effect is deepened.

Specifically, the thickness of the starch layer (12) is 0.001-0.2 times of that of the middle core layer (11), and the gradient level of the noodles is enhanced. In this embodiment, the different thickness designs of middle core layer and starch layer through the comparison design of the volume between the different layers on the micro level, reach the relative effect improvement of different lamination qualities on the macro level.

To illustrate the technical contents of the present invention in more detail, the technical solutions of the present invention will be described below by comparing 1-5 product reconstitution applications in conjunction with the freeze-dried noodle products 1, 2, 3, 4 of the present invention and the product 5 produced by the related art.