阅读说明：本技术 一种冷冻熟面的制备工艺 (Preparation process of frozen cooked noodles ) 是由 梁赢 曲卓婷 王金水 朱梦菲 刘智磊 李洁 于 2019-11-12 设计创作，主要内容包括：一种冷冻熟面的制备工艺,属于食品加工技术领域。本发明将可得然胶作为冷冻熟面的改良剂,添加到面粉中,通过和面、醒发、压延切面、熟化冷冻工艺制备冷冻熟面,通过控制添加比例提升冷冻熟面的复煮品质。本发明创造性地利用可得然胶来改善冷冻熟面的复煮品质,为改善冻藏过程中冷冻熟面的品质劣变提供了新的方法,同时还进一步拓展了可得然胶的应用范围。(A preparation process of frozen cooked noodles belongs to the technical field of food processing. The invention adds curdlan serving as a modifier of the frozen cooked noodles into flour, prepares the frozen cooked noodles by dough kneading, proofing, noodle rolling and curing and freezing processes, and improves the re-cooking quality of the frozen cooked noodles by controlling the adding proportion. The invention creatively utilizes the curdlan to improve the quality of the frozen cooked noodles, provides a new method for improving the quality deterioration of the frozen cooked noodles in the freezing storage process, and further expands the application range of the curdlan.)

1. A preparation process of frozen cooked noodles is characterized in that: the curdlan is used as a modifier of the frozen cooked noodles, is added into flour, the frozen cooked noodles are prepared by the processes of dough kneading, proofing, noodle rolling, curing and freezing, and the re-cooking quality of the frozen cooked noodles is improved by controlling the adding proportion.

2. The process for preparing frozen cooked noodles according to claim 1, characterized by comprising the steps of:

(1) kneading: mixing curdlan and flour according to the mass ratio of 0.05-2:100, and then adding sodium chloride and water to knead dough;

(2) and (3) proofing: sealing the dough obtained in the step (1) by using a preservative film, and fermenting for 10-25min at 20-35 ℃;

(3) rolling and cutting the noodles: placing the dough obtained by fermentation in the step (2) between compression rollers of a noodle maker, tabletting for 1-3 times at the position with the roller distance of 2mm, folding the dough sheet, repeatedly rolling for 4-12 times, and finally, enabling the thickness of the dough sheet to be 0.5-2.50 mm; cutting the dough sheet into strips by a cutter;

(4) curing and freezing: cooking the noodles cut in the step (3) for 5-10min for curing, and then cooling; sealing the cooled noodles, freezing at-40 to-55 ℃, and then freezing and storing at-15 to-20 ℃ to obtain the frozen and cooked noodles.

3. The process for producing frozen cooked noodles according to claim 2, wherein: the sodium chloride and the water added in the step (1) are 0.1-2.0% of sodium chloride and 38-46% of water by mass of the flour.

4. The process for producing frozen cooked noodles according to claim 2, wherein: and (4) taking out the frozen cooked noodles obtained in the step (4), and re-cooking in boiled water for 1-2min to obtain re-cooked frozen cooked noodles.

Technical Field

The invention relates to a preparation process of frozen cooked noodles, in particular to a process for improving the final re-cooking quality of the frozen cooked noodles by using curdlan as a modifier of the frozen cooked noodles, belonging to the technical field of food processing.

Background

The frozen cooked noodles are novel flour products which are convenient to eat after being cooked, frozen storage is the key for realizing long-term storage of the frozen cooked noodles and directly determines the final quality of the frozen cooked noodles, the conditions such as freezing temperature and temperature fluctuation can influence the change of the size and distribution of ice crystals in a frozen cooked noodle system and the change between free water and combined water, so that the structures and the properties of other components of the frozen cooked noodles are changed.

Reported researches show that modifying agents such as modified starch, enzyme preparations, edible gum, emulsifying agents and the like can improve the quality of frozen cooked noodles. The edible gums reported at present mainly comprise guar gum and xanthan gum. However, the law of the change in the characteristics of the components of frozen cooked noodles by the action of edible gums and the correlation between these laws and the quality of frozen cooked noodles are not systematically studied.

The curdlan is water-insoluble and unbranched microbial extracellular β -1, 3-glucan formed by connecting glucose residues through β -D-1, 3-glucosidic bonds, is approved by FDA and national Ministry of health in 1996 and 2006 respectively, can be used as a food additive, is widely applied to flour products, improves the water retention property, rheological property, stability, texture property and the like, and research shows that the curdlan has no obvious improvement effect on gelatinization property and dough property of wheat flour, but can form high-strength gel during heating, thereby obviously improving texture properties such as hardness, elasticity and chewiness of noodles, and reducing the boiling breaking rate of the noodles.

Disclosure of Invention

The invention aims to provide a preparation process of frozen and cooked noodles, which combines the characteristic that curdlan can possibly form a substance with stronger freeze-thaw stability with components of the frozen and cooked noodles in the cooking process, and improves the final re-cooking quality of the frozen and cooked noodles by utilizing the curdlan in a breakthrough manner.

According to the technical scheme, the preparation process of the frozen cooked noodles comprises the steps of adding curdlan serving as a modifier of the frozen cooked noodles into flour, preparing the frozen cooked noodles through dough kneading, proofing, noodle rolling and curing and freezing processes, and improving the re-cooking quality of the frozen cooked noodles by controlling the adding proportion.

The preparation process of the frozen cooked noodles comprises the following specific steps:

(1) kneading: mixing curdlan and flour according to the mass ratio of 0.05-2:100, and then adding sodium chloride and water to knead dough;

(2) and (3) proofing: sealing the dough obtained in the step (1) by using a preservative film, and fermenting for 10-25min at 20-35 ℃;

(3) rolling and cutting the noodles: putting the dough obtained by the fermentation in the step (2) between compression rollers of a noodle maker, tabletting for 1-3 times at the position with the roller distance of 2mm, folding the dough sheet, repeatedly rolling for 4-12 times, and finally, enabling the thickness of the dough sheet to be 0.5-2.50 mm; cutting the dough sheet into strips by a cutter;

(4) curing and freezing: cooking the noodles cut in the step (3) for 5-10min for curing, and then cooling; sealing the cooled noodles, freezing at-40 to-55 ℃, and then freezing and storing at-15 to-20 ℃ to obtain the frozen and cooked noodles.

Mixing curdlan and flour in the step (1) according to the mass ratio of 0.5-1: 100.

The sodium chloride and the water added in the step (1) account for 0.1-2.0% of the sodium chloride and 38-46% of the water by mass of the flour.

And (4) taking out the frozen cooked noodles obtained in the step (4), and re-cooking in boiled water for 1-2min to obtain re-cooked frozen cooked noodles.

And (4) the cooking quality of the re-cooked frozen cooked noodles comprises cooking water absorption and cooking loss rate. The texture characteristics in the step (4) comprise viscosity, hardness, maximum tensile strength, tensile breaking distance and the like.

The cooking water absorption rate is 107.90-190.23%; the cooking loss rate is 0.98-7.85%. The viscosity is 51.38-316.49 g.sec; the hardness is 2123.21-4603.44 g; the maximum tensile strength is 10.61-46.02 g; the tensile breaking distance is 21.53-127.14 mm.

The invention has the beneficial effects that: the invention takes the curdlan as the modifier of the frozen cooked noodles, and the curdlan is added to weaken the quality deterioration of the frozen cooked noodles in the frozen storage process, thereby improving the final cooking quality and texture characteristics of the frozen cooked noodles, providing a new visual angle for improving the final quality of the frozen cooked noodles, and simultaneously widening the application range of the curdlan.

Detailed Description

Wheat flour: purchased from Zhongliangyao flour (Hainin) Co., Ltd., specially made first-class plain flour with water content of 3.70%. Curdlan is produced by Kangtian kylin food Co., Ltd, and is purchased from Shandong Tianzhi Green Biotech Co., Ltd, Fluorescein Isothiocyanate (FITC), rhodamine B and sodium chloride are purchased from national drug group chemical reagent Co., Ltd; the ta.xt plus texture tester was purchased from SMS corporation, uk, and the jmz 200 pin dough mixer and JMTD 168/140 test noodle machine were purchased from the yoto ford technical development center.

The invention is further illustrated by the following examples.