阅读说明：本技术 一种可冷水煮食的面条的制备方法 (Preparation method of noodles capable of being cooked in cold water ) 是由 曹君娴 曹东旭 于 2021-06-02 设计创作，主要内容包括：本发明公开了一种可冷水煮食的面条的制备方法,首先将面粉制备为初级面条,制备成初级面条以后还包括以下步骤：S1.高温熟化：将初级面条于12～18min从0～30℃升温至280～320℃,在高温下面条完成熟化；S2.干燥：将步骤S1高温熟化后的面条,首先置于90～110℃的环境中保持0.5～1h,然后在4.5～6h内降温至0～30℃,面条即干燥完成。本发明制备得到的面条已快速熟化,可于冷水中下锅烹煮,烹煮过程中不会产生糊汤,冷水煮沸时面条即熟,与现有技术中热水下锅煮食面条相比,可节约烹煮时间和能量。且不需使用任何添加剂,采用普通面粉即可,提高了面条的安全性能；另外面条适口性也比较好。(The invention discloses a preparation method of noodles capable of being cooked in cold water, which comprises the following steps of firstly preparing flour into primary noodles: s1, high-temperature curing: heating the primary noodles from 0-30 ℃ to 280-320 ℃ within 12-18 min, and curing the noodles at high temperature; s2, drying: and (5) firstly, keeping the noodles cured at the high temperature in the step (S1) in an environment at 90-110 ℃ for 0.5-1 h, then cooling to 0-30 ℃ within 4.5-6 h, and drying the noodles. The noodles prepared by the invention are quickly cooked, can be cooked in cold water, do not generate burnt soup in the cooking process, are cooked when the cold water is boiled, and can save cooking time and energy compared with the noodles cooked in a hot water pot in the prior art. The noodle is made of common flour without using any additive, so that the safety performance of the noodle is improved; in addition, the palatability of the noodles is better.)

1. A method for preparing noodles capable of being cooked in cold water, wherein flour is firstly prepared into dough and then prepared into primary noodles, and the method is characterized by further comprising the following steps after the primary noodles are prepared:

s1, high-temperature curing: heating the primary noodles from 0-30 ℃ to 280-320 ℃ within 12-18 min, and curing the noodles at high temperature;

s2, drying: and (5) keeping the noodles cured at the high temperature in the step (S1) at 90-110 ℃ for 0.5-1 h, cooling to 0-30 ℃ within 4.5-6 h, and drying the noodles.

2. The method for preparing cold water-cookable noodles according to claim 1,

in step S1, the high-temperature aging conditions are: raising the temperature of the noodles to 300 ℃ from 10-25 ℃ within 15 min;

the drying conditions in step S2 are: the noodles cured at the high temperature are firstly placed in an environment at 100 ℃ for 45min, and then are cooled to 10-25 ℃ within 5 h.

3. The method for preparing cold water-cookable noodles according to claim 1,

the preparation of the flour into dough and then into primary noodles comprises the steps of dough kneading, primary cooking, rolling and sheeting, secondary cooking and strip cutting.

4. The method for preparing cold water-cookable noodles according to claim 3, wherein the kneading is carried out under stirring conditions, the stirring comprising the following steps in order:

(1) high-speed stirring: the stirring speed is 2200 to 2600r/m, and the stirring time is 8 to 12 min;

(2) stirring at a low speed: the stirring speed is 600-1000 r/m, and the stirring time is 8-12 min;

(3) and (3) stirring at medium speed: stirring at 1600-2000 r/m for 8-12 min;

(4) stirring at a low speed: the stirring speed is 600-1000 r/m, and the stirring time is 8-12 min.

5. The method for preparing cold water-cookable noodles according to claim 3,

the primary curing is carried out at a temperature of 25-35 ℃ and under a rotation condition of 10-20 r/m.

6. The method for preparing cold water-cookable noodles according to claim 3,

the secondary curing temperature is 20-35 ℃.

7. The method for preparing cold water-cookable noodles according to claim 3,

the length of the cut noodles is 200-260 mm, the width is 0.8-6 mm, and the thickness is 0.6-2 mm.

8. The method for preparing cold water-cookable noodles according to claim 1,

the flour used by the noodles is wheat flour.

9. A cold water-digestible noodle, characterized in that it is produced by the production method according to any one of claims 1 to 8.

10. A method of cooking the noodles of claim 9, wherein: the noodles are directly put into cold water with the temperature of 0-30 ℃, and then boiled until boiling, and the noodles can be eaten.

Technical Field

The invention belongs to the technical field of noodle preparation, and particularly relates to a preparation method of noodles capable of being cooked in cold water.

Background

The noodles are food which is popular with consumers in China, particularly in northern areas, the types and tastes of the noodles are various in the market, but no matter which kind of noodles are cooked for a period of time by hot water, and in the current society with faster and faster life rhythm, the existing noodles cooked by hot water cannot meet the requirements of the consumers.

Disclosure of Invention

The invention aims to provide a preparation method of noodles capable of being cooked by cold water, which can obviously shorten cooking time and save energy required by cooking, aiming at overcoming the defects of the prior art.

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

a preparation method of noodles capable of being cooked in cold water comprises the following steps of firstly preparing flour into dough and then preparing primary noodles, wherein the preparation method comprises the following steps:

s1, high-temperature curing: heating the primary noodles from 0-30 ℃ to 280-320 ℃ within 12-18 min, and curing the noodles at high temperature;

s2, drying: and (5) keeping the noodles cured at the high temperature in the step (S1) at 90-110 ℃ for 0.5-1 h, cooling to 0-30 ℃ within 4.5-6 h, and drying the noodles.

Preferably, the high-temperature aging conditions in step S1 are: raising the temperature of the noodles to 300 ℃ from 10-25 ℃ within 15 min;

the drying conditions in step S2 are: the noodles cured at the high temperature are firstly placed in an environment at 100 ℃ for 45min, and then are cooled to 10-25 ℃ within 5 h.

Preferably, the preparation of the flour into dough and then into primary noodles comprises the steps of kneading dough, primary cooking, rolling into sheets, secondary cooking and cutting into strips.

Preferably, the kneading is performed under stirring conditions, and the stirring includes the following steps in order:

(1) high-speed stirring: the stirring speed is 2200 to 2600r/m, and the stirring time is 8 to 12 min;

(2) stirring at a low speed: the stirring speed is 600-1000 r/m, and the stirring time is 8-12 min;

(3) and (3) stirring at medium speed: stirring at 1600-2000 r/m for 8-12 min;

(4) stirring at a low speed: the stirring speed is 600-1000 r/m, and the stirring time is 8-12 min.

Preferably, the primary curing is carried out at a temperature of 25-35 ℃ and under a condition of slow rotation of 10-20 r/m.

Preferably, the secondary curing temperature is 20-35 ℃.

Preferably, the length of the noodle strips cut out is 200-260 mm, the width is 0.8-6 mm, and the thickness is 0.6-2 mm.

Preferably, the flour used in the noodles is wheat flour.

Noodles capable of being cooked in cold water are prepared by the preparation method.

A cooking method of the noodles comprises the steps of directly putting the noodles into cold water with the temperature of 0-30 ℃, and then cooking until the noodles are boiled, so that the noodles can be eaten.

According to the invention, through key steps of high-temperature curing and drying, the prepared noodles are quickly cured, can be cooked in cold water, no paste is generated in the cooking process, the noodles are cooked when the cold water is boiled, and compared with the noodles cooked in the hot water in the prior art, the cooking time and energy can be saved. The noodle is made of common flour without using any additive, so that the safety performance of the noodle is improved; in addition, the palatability of the noodles is better.

Detailed Description

The preparation method of the noodles capable of being cooked in cold water provided by the invention comprises the following steps of firstly preparing flour into dough according to a conventional method, then preparing into primary noodles, wherein the primary noodles refer to noodles primarily prepared by cutting, extruding and the like according to the conventional method, and the preparation method further comprises the following steps:

s1, high-temperature curing: heating the primary noodles from 0-30 ℃ to 280-320 ℃ within 12-18 min, and curing the noodles at high temperature;

s2, drying: and (5) firstly, keeping the noodles cured at the high temperature in the step (S1) in an environment at 90-110 ℃ for 0.5-1 h, then cooling to 0-30 ℃ within 4.5-6 h, and drying the noodles.

The method heats the primary noodles to 280-320 ℃ within 12-18 min, the curing is completed in the rapid heating process, and the cooling method after curing is improved, so that the noodles have good rehydration. According to the method, the noodles are slowly cooled to the room temperature from 90-110 ℃ within 5-7 h, the dried noodles are good in toughness, the problems of soup pasting and fragment cannot occur when the noodles are cooked in a pot in cold water, and the chewiness and the cooking performance are good. In addition, the improvement of the noodle performance does not depend on any food additive, only ordinary flour is adopted, and the special requirements on the quality such as the gluten content of the flour are not required, so that the safety performance of the noodle is obviously improved.

Preferably, the optimal conditions for the high-temperature aging conditions in step S1 are as follows: raising the temperature of the noodles to 300 ℃ from room temperature (generally 10-25 ℃) in 15 min; the optimal drying conditions are as follows: the noodles cured at high temperature are firstly kept at 100 ℃ for 45min and then cooled to room temperature (generally 10-25 ℃) within 5 h.

Preferably, the preparation of the flour into dough and then into primary noodles specifically comprises the steps of kneading dough, primary cooking, rolling into sheets, secondary cooking and cutting into strips.

More preferably, the kneading is carried out under stirring conditions, and the stirring comprises the following steps in order:

(1) high-speed stirring: the stirring speed is 2200 to 2600r/m, and the stirring time is 8 to 12 min;

(2) stirring at a low speed: the stirring speed is 600-1000 r/m, and the stirring time is 8-12 min;

(3) and (3) stirring at medium speed: stirring at 1600-2000 r/m for 8-12 min;

(4) stirring at a low speed: the stirring speed is 600-1000 r/m, and the stirring time is 8-12 min.

Stirring speed is great to stirring and the influence of characteristics of kneading dough, the group time of rolling up is fast below high-speed, can form the gluten fast, but the very fast gluten of speed is also interrupted easily, influence dough extensibility, therefore, this application adopts high-speed stirring at first, after forming the gluten fast, adopt low-speed stirring again, slow down high-speed stirring effort, then heighten stirring speed again, adopt intermediate speed stirring, further make moisture dispersion and formation gluten network structure, adopt low-speed stirring again at last, make gluten structure evenly distributed, the extension of dough, gluten content and structure reach the optimum.

The dough is cooked after being formed, so that the internal stress generated in the stirring process of the dough can be eliminated, water molecules can penetrate into the protein colloid particles to the maximum extent, and the network tissue of gluten is further formed. The prior art has already been studied and proved, adopt the secondary curing to have better effects, therefore, preferably, this application adopts the secondary curing technology. Specifically, the first curing is carried out at 25-35 ℃ and under the condition of slow rotation of 10-20 r/m. The secondary curing temperature is 20-35 ℃.

Preferably, the length of the noodle strips cut out is 200-260 mm, the width is 0.8-6 mm, and the thickness is 0.6-2 mm.

Preferably, the flour used in the noodles is wheat flour.

The eating method of the noodles comprises the following steps: the noodles are directly placed into cold water of 0-30 ℃, then are boiled to be boiled, and the noodles can be eaten, compared with the time consumption that the common noodles in the prior art firstly spend about 5min for boiling the water, then the noodles are placed into the water, and the time consumption is kept about 5-15 min after boiling, the time is saved by about 10min, the manufacturing time is obviously shortened, and the energy is saved.

Example 1

S1, kneading: taking 100kg of common wheat flour, adding 35kg of water, and kneading in a dough mixer according to the following stirring process to obtain dough;

(1) high-speed stirring: stirring at 2400r/m for 10 min;

(2) stirring at a low speed: stirring at 800r/m for 10 min;

(3) and (3) stirring at medium speed: the stirring speed is 1800r/m, and the stirring time is 10 min;

(4) stirring at a low speed: stirring at 800r/m for 10 min;

s2, primary curing: putting the dough into a primary curing machine for primary curing; the temperature of the curing machine is set to be 30 ℃, the rotating speed is set to be 15r/m, and the time is set to be 15 min;

s3, rolling and slicing: rolling the dough subjected to primary curing into 5-6 mm dough sheets by using a sheet rolling mill;

s4, secondary curing: placing the dough sheet in a secondary curing machine for curing for 15min, wherein the temperature of the secondary curing machine is set to be 30 ℃;

s5, slitting: the noodles after the secondary curing are rolled again and then are longitudinally cut into noodles with certain specification (the specification is 200mm x 4mm x 1.4 mm);

s6, high-temperature curing: placing the cut noodles in a drying oven, heating the drying oven to 300 ℃ within 15min, and taking out;

s7, drying: and (3) keeping the noodles cured at the high temperature in an environment at 100 ℃ for 45min, cooling to room temperature (20 ℃) within 5h, and drying the noodles to obtain finished noodles.

Example 2

S1, kneading: taking 100kg of common wheat flour, adding 35kg of water, and kneading in a dough mixer according to the following stirring process to obtain dough;

(1) high-speed stirring: stirring at 2400r/m for 10 min;

(2) stirring at a low speed: stirring at 800r/m for 10 min;

(3) and (3) stirring at medium speed: the stirring speed is 1800r/m, and the stirring time is 10 min;

(4) stirring at a low speed: stirring at 800r/m for 10 min;

s2, primary curing: putting the dough into a primary curing machine for primary curing; the temperature of the curing machine is set to be 30 ℃, the rotating speed is set to be 15r/m, and the time is set to be 15 min;

s3, rolling and slicing: rolling the dough after the primary curing into a 5mm dough sheet by a sheet rolling mill;

s4, secondary curing: placing the dough sheet in a secondary curing machine for curing for 15min, wherein the temperature of the secondary curing machine is set to be 30 ℃;

s5, slitting: the noodles after the secondary curing are rolled again and then are longitudinally cut into noodles with certain specification (the specification is 200mm x 4mm x 1.4 mm);

s6, high-temperature curing: placing the cut noodles in a drying oven, heating the drying oven to 310 ℃ within 15min, and taking out;

s7, drying: and (3) keeping the noodles cured at the high temperature in an environment at 105 ℃ for 50min, cooling to room temperature (20 ℃) within 6h, and drying the noodles to obtain finished noodles.

Example 3

S1, kneading: taking 100kg of common wheat flour, adding 35kg of water, and kneading in a dough mixer according to the following stirring process to obtain dough;

(1) high-speed stirring: stirring at 2400r/m for 10 min;

(2) stirring at a low speed: stirring at 800r/m for 10 min;

(3) and (3) stirring at medium speed: the stirring speed is 1800r/m, and the stirring time is 10 min;

(4) stirring at a low speed: stirring at 800r/m for 10 min;

s2, primary curing: putting the dough into a primary curing machine for primary curing; the temperature of the curing machine is set to be 30 ℃, the rotating speed is set to be 15r/m, and the time is set to be 15 min;

s3, rolling and slicing: rolling the dough subjected to primary curing into 5-6 mm dough sheets by using a sheet rolling mill;

s4, secondary curing: placing the dough sheet in a secondary curing machine for curing for 15min, wherein the temperature of the secondary curing machine is set to be 30 ℃;

s5, slitting: the noodles after the secondary curing are rolled again and then are longitudinally cut into noodles with certain specification (specification 240mm 2mm 1 mm);

s6, high-temperature curing: placing the cut noodles in a drying oven, heating the drying oven to 320 ℃ within 18min, and taking out;

s7, drying: and (3) keeping the noodles cured at the high temperature for 1h in an environment at 110 ℃, then cooling to room temperature (20 ℃) within 7h, and drying the noodles to obtain the finished noodles.

Example 4

S1, kneading: taking 100kg of common wheat flour, adding 35kg of water, and kneading in a dough mixer according to the following stirring process to obtain dough;

(1) high-speed stirring: stirring at 2400r/m for 10 min;

(2) stirring at a low speed: stirring at 800r/m for 10 min;

(3) and (3) stirring at medium speed: the stirring speed is 1800r/m, and the stirring time is 10 min;

(4) stirring at a low speed: stirring at 800r/m for 10 min;

s2, primary curing: putting the dough into a primary curing machine for primary curing; the temperature of the curing machine is set to be 30 ℃, the rotating speed is set to be 15r/m, and the time is set to be 15 min;

s3, rolling and slicing: rolling the dough subjected to primary curing into 5-6 mm dough sheets by using a sheet rolling mill;

s4, secondary curing: placing the dough sheet in a secondary curing machine for curing for 15min, wherein the temperature of the secondary curing machine is set to be 30 ℃;

s5, slitting: the noodles after the secondary curing are rolled again and then are longitudinally cut into noodles with certain specification (the specification is 200mm x 4mm x 1.4 mm);

s6, high-temperature curing: placing the cut noodles in a drying oven, heating the drying oven to 280 ℃ within 12min, and taking out;

s7, drying: and (3) keeping the noodles cured at the high temperature for 0.5h in an environment at 90 ℃, cooling to room temperature (20 ℃) within 5h, and drying the noodles to obtain finished noodles.

Example 5

S1, kneading: taking 100kg of common wheat flour, adding 35kg of water, and kneading in a dough mixer according to the following stirring process to obtain dough;

(1) high-speed stirring: stirring at 2400r/m for 10 min;

(2) stirring at a low speed: stirring at 800r/m for 10 min;

(3) and (3) stirring at medium speed: the stirring speed is 1800r/m, and the stirring time is 10 min;

(4) stirring at a low speed: stirring at 800r/m for 10 min;

s2, primary curing: putting the dough into a primary curing machine for primary curing; the temperature of the curing machine is set to be 30 ℃, the rotating speed is set to be 15r/m, and the time is set to be 15 min;

s3, rolling and slicing: rolling the dough subjected to primary curing into 5-6 mm dough sheets by using a sheet rolling mill;

s4, secondary curing: placing the dough sheet in a secondary curing machine for curing for 15min, wherein the temperature of the secondary curing machine is set to be 30 ℃;

s5, slitting: the noodles after the secondary curing are rolled again and then are longitudinally cut into noodles with certain specification (specification is 220mm x 4mm x 1 mm);

s6, high-temperature curing: placing the cut noodles in a drying oven, heating the drying oven to 290 ℃ within 15min, and taking out;

s7, drying: and (3) keeping the noodles cured at the high temperature in an environment of 100 ℃ for 45min, cooling to room temperature (20 ℃) within 6.5h, and drying the noodles to obtain finished noodles.

Comparative example 1

The same procedure as in example 1 was repeated, except that the high-temperature aging temperature in step S6 was 260 ℃.

Comparative example 2

The same procedure as in example 1 was repeated, except that the high-temperature aging temperature in step S6 was 340 ℃.

Comparative example 3

The procedure of example 1 was repeated except that the drying in step S7 was carried out in a four-stage drying chamber (cold air cooling to set the strips at 20 deg.C, keeping moisture and sweating at 40 deg.C, raising and lowering the temperature to 50 deg.C, and lowering the temperature and dissipating heat at 25 deg.C) according to the prior art.

The noodles obtained in examples 1-2 and comparative examples 1-3 were subjected to a cooking test (refer to GB/T35875-:

100g of each group of samples are placed in a pot filled with 1000mL of normal-temperature water (the temperature is about 20 ℃), the samples are heated on an induction cooker with the power of 1600w, after the samples are boiled, the noodles are immediately fished out and placed in 500mL of 0 ℃ ice water for about 30S, then the noodles are fished out and placed in a sample tray filled with ice blocks, 10 persons are selected for tasting, sensory evaluation is carried out (sensory evaluation item and standard reference GB/T35875 and 2018 appendix B), the results are shown in table 1, the noodle soup obtained by fishing out the noodles is dried to constant weight (105 ℃), and the cooking loss is calculated, and the results are shown in table 2.

TABLE 1 noodle sensory score

TABLE 2 noodle cooking loss statistics

Sample (I)	Cooking loss (%)
		Example 1	1
Example 2	3
		Comparative example 1	3
Comparative example 2	5
		Comparative example 3	11

And adding two types of common noodles (1 sold in the market and 2 sold in the market) which are sold in the market and have similar specifications into cold water by adopting the experimental method, boiling, fishing out, finding that the noodles are not boiled (white hard core lines exist in the noodles) and are seriously pasted with soup, continuously heating the noodles while keeping a slightly boiling state, sampling every half minute, boiling the two types of noodles for 5min (1 sold in the market) and 6.5min (2 sold in the market) respectively, and then carrying out sensory evaluation and cooking loss rate test. The statistical cooking loss rates were 18% (commercial 1) and 24% (commercial 1), respectively, and the sensory scores were as shown in table 3.

TABLE 3 organoleptic scoring of commercially available sample noodles

From the above analysis, it can be seen that the noodles prepared by the method provided by the present invention are boiled in cold water, the noodles are cooked immediately after being boiled, the cooking time is significantly shortened, the elasticity, surface state, color and other properties of the noodles are good, the properties of the noodles are affected by a certain degree when the high-temperature cooking temperature is too high or too low, and the properties of the noodles obtained by the ordinary drying method are also poor. The method has the advantages of long cooking time, large cooking loss and poor properties of cooked noodles by adopting the commercially available common noodles with cold water.

While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention. It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.