阅读说明：本技术 一种非油炸方便面饼的制作方法 (Method for making non-fried instant noodle cake ) 是由 董范武 王仁全 于 2019-11-04 设计创作，主要内容包括：本发明公开了一种非油炸方便面饼的制作方法,包括以下步骤：根据配比混合原料；将原料与水进行混合,并进行揉制；将揉制后的面团进行熟化处理；熟化处理后的面团通过压片机进行压片处理；将压片后的面片行二次熟化处理；将二次熟化处理的面片行切片；切片完成后将面团进行速冻；将速冻后的面条解冻定型；将定型后的面条进行干燥。本发明制作的面条复水时间短,面条复水膨胀率高,面条口感还原度高。(The invention discloses a method for making non-fried instant noodle cakes, which comprises the following steps: mixing the raw materials according to the proportion; mixing the raw materials with water, and kneading; curing the kneaded dough; tabletting the cooked dough through a tabletting machine; secondary curing treatment is carried out on the pressed dough sheet; slicing the dough sheet row subjected to secondary curing treatment; after slicing, quickly freezing the dough; unfreezing and shaping the quick-frozen noodles; drying the shaped noodles. The noodles prepared by the invention have short rehydration time, high rehydration expansion rate and high mouthfeel recovery degree.)

1. A method for making non-fried instant noodle cakes is characterized by comprising the following steps:

mixing the raw materials according to the proportion;

mixing the raw materials with water, and kneading;

curing the kneaded dough;

tabletting the cooked dough through a tabletting machine;

secondary curing treatment is carried out on the pressed dough sheet;

slicing the dough sheet row subjected to secondary curing treatment;

after slicing, quickly freezing the dough;

unfreezing and shaping the quick-frozen noodles;

drying the shaped noodles.

2. The method for making a non-fried instant noodle cake according to claim 1, wherein the raw materials comprise, by weight, 300-600 parts of strong flour, 150-300 parts of medium flour, 180-300 parts of weak flour, 10-22 parts of acetate starch, 1-3 parts of salt, 20-50 parts of gliadin, 3-5 parts of high-acyl gellan gum, 5-8 parts of low-acyl gellan gum, 2-3 parts of sodium carbonate, 1-3 parts of chlorate, 1-5 parts of xylanase, 1-10 parts of glucose oxidase and 1-10 parts of transglutaminase.

3. The method of claim 1, wherein the dough is cooked at an ambient temperature of 83-90 ℃ for 2-5 minutes.

4. The method of claim 3, wherein the dough is cooked in an environment having a humidity of 1.1 to 1.5 times the humidity of the dough.

5. The method of claim 1, wherein the sheeting process compresses the dough to a thickness of 0.5 mm to 1 mm at a rate of 10 cm to 15 cm per minute.

6. The method of claim 1, wherein the dough sheet is subjected to secondary cooking at an ambient temperature of 95-100 ℃ for 3-8 minutes.

7. The method of claim 1, wherein slicing the twice-cooked row of dough pieces is performed at a dough piece temperature of 40 ℃ or less.

8. The method of claim 1, wherein said slicing is followed by quick freezing of the dough, specifically, the sliced noodles are placed on a rod and then placed in an environment below-15 ℃.

9. The method for making a non-fried instant noodle cake according to claim 1, wherein the thawing and shaping of the quick-frozen noodles is carried out by thawing the frozen noodles to 15-25 ℃ and placing the noodles in a shaping mold for shaping.

10. The method of claim 1, wherein the step of drying the shaped noodles comprises drying the shaped noodles at 50-70 ℃ until the moisture content of the noodles is no more than 15%.

Technical Field

The invention relates to the field of food, in particular to a method for making non-fried instant noodle cakes.

Background

Instant noodles have a large sales volume as an instant food. Instant pasta is usually shaped by frying as required due to its nature. However, the fried food has an effect on the health of the body, and the fried cake has poor taste and elasticity.

At present, the conventional noodle cake is manufactured by adopting an extrusion manufacturing process, the density of the extruded noodles is higher, the rehydration time of the noodles is long, and the chewy and mouthfeel of the noodles are lost after rehydration.

Patent No. CN103976261B, entitled Lanzhou hand-pulled noodle large-scale production and preparation method, which adopts the processes of kneading, curing, tabletting, secondary curing, extrusion molding, cutting, metering and drying. The prepared noodles still adopt an extrusion process, and still have the defects of high density, long rehydration time and serious influence on the chewing strength and taste of the noodles after rehydration.

Disclosure of Invention

In view of the above-mentioned drawbacks of the prior art, the present invention aims to provide a method for producing non-fried instant noodle cakes, which has a short reconstitution time, a high reconstitution expansion rate of noodles, and a high degree of restitution of the taste of noodles.

The purpose of the invention is realized by the following technical scheme:

a method for making non-fried instant noodle cakes comprises the following steps:

mixing the raw materials according to the proportion;

mixing the raw materials with water, and kneading;

curing the kneaded dough;

tabletting the cooked dough through a tabletting machine;

secondary curing treatment is carried out on the pressed dough sheet;

slicing the dough sheet row subjected to secondary curing treatment;

after slicing, quickly freezing the dough;

unfreezing and shaping the quick-frozen noodles;

drying the shaped noodles.

Further, the raw materials comprise, by weight, 300-600 parts of high gluten flour, 150-300 parts of medium gluten flour, 180-300 parts of low gluten flour, 10-22 parts of acetate starch, 1-3 parts of salt, 20-50 parts of gliadin, 3-5 parts of high acyl gellan gum, 5-8 parts of low acyl gellan gum, 2-3 parts of sodium carbonate, 1-3 parts of chlorate, 1-5 parts of xylanase, 1-10 parts of glucose oxidase and 1-10 parts of transglutaminase.

Further, the temperature of the environment where the dough is placed during the curing treatment is 83-90 ℃, and the treatment time is 2-5 minutes.

Further, the humidity of the environment where the dough is placed during curing is 1.1-1.5 times of the humidity of the dough.

Further, the dough is pressed to 0.5-1 mm by the tabletting treatment, and the pressing height per minute is 10-15 cm at the tabletting speed.

Further, the temperature of the environment where the dough sheet is located during the secondary curing treatment is 95-100 ℃, and the treatment time is 3-8 minutes.

Further, slicing the dough sheet row subjected to the secondary curing treatment is specifically to slice when the dough sheet temperature is below 40 ℃.

Further, after slicing is finished, the dough is quickly frozen, specifically, the sliced noodles are hung on a rod and then placed in an environment below 15 ℃.

Further, the thawing and shaping of the quick-frozen noodles is specifically that the frozen noodles are thawed to 15-25 ℃ and then placed in a shaping mold for shaping.

Further, the step of drying the shaped noodles is specifically that the shaped noodles are placed in an environment with the temperature of 50-70 ℃ for drying until the water content of the noodles is not more than 15%.

Due to the adoption of the technical scheme, the invention has the following advantages:

the noodle blocks are cooked twice, so that the noodles are well cooked, and the integral strength and the toughness of the noodles are kept. Compared with an extrusion mode, the slicing mode can ensure the strength of the rehydrated noodles. The noodles are frozen, thawed and shaped quickly after being sliced, and compared with the noodles which are shaped directly, the purposes of keeping the taste of the noodles and greatly shortening the rehydration time of the noodles are achieved, so that the rehydration time is short, the rehydration expansion rate of the noodles is high, and the taste (chewiness) recovery degree of the noodles is high.

Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.

Drawings

Detailed Description

The invention is further illustrated by the following figures and examples.