CN102771531A - Flour for frozen instant noodles, flour cakes and frozen instant noodles prepared by flour - Google Patents
Flour for frozen instant noodles, flour cakes and frozen instant noodles prepared by flour Download PDFInfo
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- CN102771531A CN102771531A CN2012102698428A CN201210269842A CN102771531A CN 102771531 A CN102771531 A CN 102771531A CN 2012102698428 A CN2012102698428 A CN 2012102698428A CN 201210269842 A CN201210269842 A CN 201210269842A CN 102771531 A CN102771531 A CN 102771531A
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Abstract
The invention relates to flour for frozen instant noodles, flour cakes and frozen instant noodles prepared by the flour. The flour for frozen instant noodles comprises raw materials in parts by weight as follows: 45-55 parts of wheatmeal and 5-10 parts of starch acetate or cassava starch. The wheatmeal used in the flour provided by the invention is high quality wheatmeal which is from a ''golden wheat field'', and green and natural with pure flavor. The starch acetate is used as a thickener in food, wherein the starch acetate is high in viscosity, high in clarity, weak in retrogradation, stable to store, high stability to acids, alkalis and heat, low in gelatinization temperature, and good in film formation, so that the product has a clean and smooth surface and good freeze-thaw stability, and hydrogen bonds are not easy to form among molecules. The frozen instant noodles prepared by the flour for frozen instant noodles provided by the invention not only have fast food property of instant noodles, but also have the advantages of health and nutrition and high quality compared with fried instant noodles.
Description
Technical field
The present invention relates to a kind of frozen instant face and use flour, also relate to a kind of face cake that uses this flour to be prepared from simultaneously and reach the frozen instant face that is prepared from this face cake.
Background technology
The quickening of Along with people's rhythm of life; The wheaten food series products more and more receives people's favor; Under this background, traditional noodles suitability for industrialized production has obtained attention, particularly after the eighties; Noodles suitability for industrialized production equipment, technology and industry size develop rapidly, have formed annual sales amount and have reached 70,000,000,000 yuan noodles industry.
Instant noodles are convenient to use and very popular because of it, and instant noodles have been the staple food product of the present whole world second largest suitability for industrialized production that is only second to bread, and China is world's instant noodles production and marketing first big country especially.In recent years, freezer surface occurred in Japan, it is after wheat flour is processed into noodles, to hot plate, and slowly cooling keeps certain humidity, and the polybag of packing into then carries out freezing forming.Though this kind freezer surface makes the consumer more convenient to use, because its composition is single, the storage time is short, and nutrition is not abundant, and has limited its popularization to a certain extent.
Summary of the invention
The object of the present invention is to provide a kind of frozen instant face to use flour.
Simultaneously, the present invention also aims to provide a kind of face cake that uses flour to be prepared from, so that its long shelf-life uses convenient.
Further, the present invention also aims to provide a kind of long shelf-life, nutritious, the frozen instant face that use face cake convenient to use is prepared from.
To achieve these goals, technical scheme of the present invention has adopted a kind of frozen instant face to use flour, comprises the raw material of following parts by weight: 45-55 parts of wheat flours, 5-10 parts of acetate starch or tapiocas.
The protein content of described wheat flour is at 11-12.5%, ash content % (in butt)≤0.7.
Simultaneously; Technical scheme of the present invention has also adopted a kind of instant noodles cake that uses described frozen instant face with the flour preparation, comprises the raw material of following parts by weight: 15-25 parts in water, 45-55 parts of wheat flours; 5-10 parts of acetate starch; 1-2 parts in duck's egg, 1-2 parts of edible salts, 0.1-1 part of dietary alkali.
Further, technical scheme of the present invention has adopted a kind of instant noodles to use the sauce bag, comprises the raw material of following parts by weight: 5-15 parts of rapeseed oils; 2-4 parts of thick broad-bean sauce, 5-10 parts in beef, 15-20 parts in soup-stock; 5-10 parts of edible salts, 2-4 parts of white granulated sugars, 0.5-1 part of spice.
Described soup-stock is ox bone soup-stock.
Technical scheme of the present invention has also adopted a kind of instant noodles to use green vegetable bun, comprises the raw material of following parts by weight: sweet corn kernel 3-5 part, green soya bean 3-5 part, diced carrot 3-5 part, chive 1-3 part.
Further, technical scheme of the present invention has adopted a kind of frozen instant face, is made up of the raw material of following parts by weight: instant noodles cake 14-17 part, sauce bag 2-3 part, green vegetable bun 1-2 part.
Instant noodles of the present invention use the wheat flour in the flour to be the good quality wheat powder, and the wheat flour of being selected for use is all from " gold thrashing floor for wheat ", green natural, and Mai Xiang is pure.Acetate starch is used as thickener in food, its viscosity is high, and clarity is high; A little less than the retrogradation property, stable storing, high to the stability of acid, alkali, heat, gelatinization point is low; Good film-forming property can give product bright and clean, smooth exterior surface, and freeze-thaw stability is good, intermolecular difficult formation hydrogen bond.Adopt instant noodles of the present invention not only to have the fast food property of instant noodles, and compare, have health-nutrition and high-quality characteristics with fried instant noodle with the frozen instant face that flour is prepared from.The frozen instant face adopts unique 5 to connect collation package, and economical and practical, every bag has individual packages again, has both guaranteed the health, attractive in appearance of product, has made things convenient for consumer's culinary art again and preserves.
The ice crystal that frozen instant face of the present invention generates when-18 ° of C freeze can make microbial cell be damaged, and makes the microorganism devitalization and irreproducible; The reaction of enzyme receives severe inhibition, and it is slack-off that Food Chemistry changes, storage that therefore can the long period and can be not putrid and deteriorated.The noodles long shelf-life, quality keeps.Noodles are after quick-frozen, and transportation and sale whole process need not be added antistaling agent and just can guarantee the quality 1 year all-18 ℃ of preservation.Frozen instant face of the present invention is that the quick-freezing cooked article of collection, pollution-free food are one.
Frozen instant face of the present invention is that cooling, moulding are packed after quick-frozen again after calendering, boiling, through the sensory of noodles chewiness of this explained hereafter, smooth flexible, also have the following advantages simultaneously after adopting the vacuum dough mixing machine that flour, salt solution material are mixed:
1) taste flavor is good, and moisture is high.The noodles that boil have stoped water transport after quick-frozen, the state when having kept noodles just to take the dish out of the pot is near the mouthfeel of manual noodle.Product is without fried, and health-nutrition " getting angry " problem can not occur after eating.
2) re-heat time weak point, convenient and swift, it is edible that the frozen instant face boils 1 minute.
3) economical, delicious, cook more conveniently, 5 connect collation package, easy to carry, all are furnished with sauce bag and green vegetable bun in each bag, only need when edible the seasoning bag opened to mix according to the personal preference with the hot water bubble with green vegetable bun to eat or the selection noodle soup.
4) pure taste, existing beef with brown sauce face of frozen instant face and sauerkraut beef noodle two big series, face fragrance foot, soup juice is strong, and the beef granules of bulk in the sauce bag makes whole part of face more tempting in addition.
The specific embodiment
The frozen instant face is with flour embodiment 1
The frozen instant face of present embodiment is used flour, comprises the raw material of following parts by weight: 45 parts of wheat flours, 5 parts of acetate starch.
The frozen instant face is with flour embodiment 2
The frozen instant face of present embodiment is used flour, comprises the raw material of following parts by weight: 50 parts of wheat flours, 8 parts of tapiocas.
The frozen instant face is with flour embodiment 3
The frozen instant face of present embodiment is used flour, comprises the raw material of following parts by weight: 55 parts of wheat flours, 10 parts of acetate starch.
Instant noodles cake embodiment 1
The instant noodles cake of present embodiment comprises the raw material of following parts by weight: 15 parts in water, 45 parts of wheat flours, 5 parts of acetate starch, 1 part in duck's egg, 1 part of edible salt, 0.1 part of dietary alkali.
Instant noodles cake embodiment 2
The instant noodles cake of present embodiment comprises the raw material of following parts by weight: 20 parts in water, 50 parts of wheat flours, 8 parts of tapiocas, 1.5 parts in duck's egg, 1.5 parts of edible salts, 0.5 part of dietary alkali.
Instant noodles cake embodiment 3
The instant noodles cake of present embodiment comprises the raw material of following parts by weight: 25 parts in water, 55 parts of wheat flours, 10 parts of acetate starch, 2 parts in duck's egg, 2 parts of edible salts, 1 part of dietary alkali.
Instant noodles are with sauce bag embodiment
The instant noodles of present embodiment are used the sauce bag, comprise the raw material of following parts by weight: 10 parts of rapeseed oils, 3 parts of thick broad-bean sauce, 8 parts in beef, 18 parts in beef soup-stock, 7 parts of edible salts, 3 parts of white granulated sugars, 1 part of spice.
Instant noodles are used green vegetable bun embodiment
The instant noodles of present embodiment comprise the raw material of following parts by weight with green vegetable bun: 5 parts of sweet corn kernels, 5 parts in green soya bean, 5 parts of diced carrots, 3 parts of chives.
Frozen instant face embodiment 1
The frozen instant face of present embodiment is made up of the raw material of following parts by weight: 14 parts of instant noodles cakes, 2 parts of sauce bags, 1 part of green vegetable bun.
Frozen instant face embodiment 2
The frozen instant face of present embodiment is made up of the raw material of following parts by weight: 15 parts of instant noodles cakes, 2.5 parts of sauce bags, 1.5 parts of green vegetable buns.
Frozen instant face embodiment 3
The frozen instant face of present embodiment is made up of the raw material of following parts by weight: 17 parts of instant noodles cakes, 3 parts of sauce bags, 2 parts of green vegetable buns.
Experimental example
The preparation method of frozen instant face face cake of the present invention (adopting face cake embodiment 1 to be example) is following: join in the premix powder of wheat flour and acetate starch or tapioca after earlier water, edible salt, dietary alkali and duck's egg being mixed; Warp and face, pressure surface is after the moulding; Again through the boiling slaking; Cooling, quantitatively dress holder back is behind quick-frozen certain hour under-30 ℃--35 ℃ the temperature, and packing gets final product.
The necessary treated demineralized water of used water, visible floating thing of no naked eyes or impurity.
The preliminary treatment of duck's egg
Earlier clean before using the duck's egg surface clean, find that when buying duck's egg bad duck's egg in time picks, the while does not allow the amount polishing of bad duck's egg in bad duck's egg and mixes.
Vacuum and face
By prescription load weighted wheat flour, acetate starch etc. are poured in the dough mixing machine, dry blend got final product with face behind the adding salt solution material after 3 minutes in 8 minutes.The face of becoming reconciled left standstill in aging machine 4 ~ 5 minutes.
Pressure surface
Face is rolled into through the first road pressure surface wears, again with the second road pressure surface roller press repeatedly 3--4 all over after be rolled onto on the surface stainless steel roller, cover static 10 minutes of normal temperature with wet cloth.
Moulding process
Static good face volume through third and fourth, behind the five road pressure surface rollers, is sent into the 6th road oodle maker, be pressed into noodles, install in the stainless steel disc (3 ~ 5Kg/ dish) by following standard
The boiling slaking
With 3 ~ 5 kilograms of quantitative formings living noodles be lowered in the boiling water saucepan.In first and second road saucepan, regularly respectively boil the quantitative time, water requires whenever to boil 3 pots of faces and changes 30% clear water in 1 ~ No. 2 pot.
Cooling
The noodles of boiling slaking are ploughed under third and fourth, in (water temperature is controlled at 4 ~ 6 ℃) cold water pot, mix oil after the Quench, constantly inject circulating water (0-4 ℃) when producing in 3 ~ No. 5 pots.
The dress holder
Boiling slaking, cooled noodles are quantitatively adorned holder according to product specification, and the dress person of asking someone must be worn the food-grade disposable glove and adorned holder, can use Stainless steel basin to do turnover during the dress holder, can directly use the holder box to carry out weighing for the single mount specification.
Quick-frozen
Pack into after the noodles meterings ask in noodles week after, in 10 ~ 15 minutes, send into the instant freezer quick-frozen.
Will divide on guipure during the quick-frozen of face cake, divide the Shi Yaocong centre and put, 45 ~ 50cm will be stayed in the guipure both sides; To prevent that the face cake from dropping; Tunnel temperature carries out quick-frozen when reaching-30～-35 ℃, and tunnel speed shows 10-15HZ on the distribution box frequency converter, and the quick-frozen time was controlled at 50-60 minute; Assurance face cake freezes fully, and face piece central temperature will be lower than-18 ℃.
not freezing good face cake, the face cake that there is the face piece of ice crystal on face cake surface and is stained with greasy dirt is chosen, and classifies substandard products as and handles.
The subjective appreciation method of frozen instant face
Adopt total points 100 systems, scoring group is made up of 8 people, foretastes and adopts Latin alphabet order (table 1).
Foretaste the preparation of sample: frozen instant face of the present invention, compete article 1 non-fried instant noodle, compete article 2 fried instant noodles; It is following to foretaste final score through trial test: frozen instant face of the present invention must be divided into 97 fens, competes article 1 score 85 minutes, competes article 2 scores 75 minutes.
Table 1 subjective appreciation method
In the table 2 for frozen instant face of the present invention, compete article 1 non-fried instant noodle, compete article 2 fried instant noodle each item subjective appreciations submeter.Table 2 subjective appreciation result
Result and discussion
Sensory evaluation and comparison
With article 1 unexpectedly, compete article 2 and compare, the organoleptic quality of frozen instant face of the present invention is obviously better.
Influence the principal element of frozen instant face quality
1, flour
Flour is the main composition of frozen instant face, and the quality influence of the article confrontation frozen instant face of flour is very big.For guaranteeing the high-quality of frozen instant face, first-selected protein content is at 11-12.5%, good quality wheat powder that content of ashes is low.
2, production technology
The frozen instant face mainly through and face, leave standstill, steps such as pressure surface, tangent plane, cooling, snap frozen, each production stage all can influence the final quality of frozen instant face.In boiling face and being cooled to production the most directly, the technology relevant with the noodles quality.It is not only relevant with the noodles interior moisture content to boil the face time, and relevant with the distribution of the gradation of moisture.Boiling the temperature of face hot water is advisable with 90-99 ℃.The too high or too low distribution that all can influence the gradation of moisture in the noodles of moisture.
3, quality improver
Owing to itself exist auxotrophy in the flour, can there be certain problem in the frozen instant face process, suitable adding quality improver just can effectively address these problems.The Flour product modifying agent can effectively improve the processing characteristics that dough is produced, and reduces the surface viscosity of dough, reduces and boils batter soup and strengthen the sense of noodles chewiness, helps mechanical automation production, and can prevent age of starch.
4, the preservation of frozen instant face
The quality of frozen instant face keeps with the article temperature direct relation being arranged, and the article temperature is low more, and the speed that quality reduces is just slow more.For the excellent bright quality that makes the frozen instant face does not reduce, from the producer to consumer between each link of required experience all to keep low article temperature, keep the cold chain link, temperature is strict controlled in about-18 ℃.
The quality index of frozen instant face
Organoleptic indicator's (table 3) of frozen instant face
Table 3 organoleptic indicator
Quality index (table 4)
Table 4 quality index
The product sanitary index
Conclusion
Adopt method of the present invention, add sauce bag knowhow for many years, can produce high-quality frozen instant face through method of freezing.Flower characters, production technology and quality improver are the key factors that influences frozen instant face quality.The refrigerated storage temperature of frozen instant face of the present invention is-18 ° of following preservations of C, and the shelf-life of frozen instant face can reach more than 1 year.
Claims (10)
1. a frozen instant face is used flour, it is characterized in that: the raw material by following parts by weight is formed: 45-55 parts of wheat flours, 5-10 parts of acetate starch or tapiocas.
2. frozen instant face according to claim 1 is used flour, it is characterized in that: the protein content of described wheat flour is at 11-12.5%, content of ashes: ash content % (in butt)≤0.7.
3. an instant noodles cake that uses frozen instant face as claimed in claim 1 with the flour preparation is characterized in that: the raw material that comprises following parts by weight: 15-25 parts in water, 45-55 parts of wheat flours; 5-10 parts of acetate starch; 1-2 parts in duck's egg, 1-2 parts of edible salts, 0.1-1 part of dietary alkali.
4. instant noodles are used the sauce bag, it is characterized in that: the raw material that comprises following parts by weight: 5-15 parts of rapeseed oils, 2-4 parts of thick broad-bean sauce, 5-10 parts in beef, 15-20 parts in soup-stock, 5-10 parts of edible salts, 2-4 parts of white granulated sugars, 0.5-1 part of spice.
5. instant noodles according to claim 4 are used the sauce bag, it is characterized in that: described soup-stock is ox bone soup-stock.
6. instant noodles are used green vegetable bun, it is characterized in that: the raw material that comprises following parts by weight: sweet corn kernel 3-5 part, green soya bean 3-5 part, diced carrot 3-5 part, chive 1-3 part.
7. frozen instant face, it is characterized in that: the raw material by following parts by weight is formed: instant noodles cake 14-17 part, sauce bag 2-3 part, green vegetable bun 1-2 part.
8. frozen instant face according to claim 7 is characterized in that: described instant noodles cake comprises the raw material of following parts by weight: 15-25 parts in water, 45-55 parts of wheat flours; 5-10 parts of acetate starch; 1-2 parts in duck's egg, 1-2 parts of edible salts, 0.1-1 part of dietary alkali.
9. frozen instant face according to claim 7 is characterized in that: described sauce bag comprises the raw material of following parts by weight: 5-15 parts of rapeseed oils, 2-4 parts of thick broad-bean sauce; 5-10 parts in beef, 15-20 parts in soup-stock, 5-10 parts of edible salts; 2-4 parts of white granulated sugars, 0.5-1 part of spice.
10. frozen instant face according to claim 7 is characterized in that: described green vegetable bun comprises the raw material of following parts by weight: sweet corn kernel 3-5 part, green soya bean 3-5 part, diced carrot 3-5 part, chive 1-3 part.
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| CN201210269842.8A CN102771531B (en) | 2012-07-30 | 2012-07-30 | Frozen instant noodles |
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| CN201210269842.8A CN102771531B (en) | 2012-07-30 | 2012-07-30 | Frozen instant noodles |
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Cited By (8)
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| CN103005294A (en) * | 2013-01-18 | 2013-04-03 | 河南工业大学 | Fresh-wet noodle color protecting method |
| CN103689027A (en) * | 2013-12-07 | 2014-04-02 | 颍上县管氏面制品有限公司 | Seafood mushroom nutritional flour and preparation method thereof |
| CN104824559A (en) * | 2015-04-16 | 2015-08-12 | 周琪 | Ready-to-eat beef noodles |
| CN105614681A (en) * | 2015-12-31 | 2016-06-01 | 安徽省三车节能科技有限公司 | Convenient flat noodles and preparing method thereof |
| CN105661315A (en) * | 2015-12-31 | 2016-06-15 | 安徽省三车节能科技有限公司 | Convenient flat noodles with efficacy of enriching calcium and preparation method of convenient flat noodles |
| CN107568575A (en) * | 2017-10-13 | 2018-01-12 | 江南大学 | A kind of quick-frozen oat flour of high-quality and its processing method |
| CN112715841A (en) * | 2020-12-25 | 2021-04-30 | 江苏和府餐饮管理有限公司 | Frozen noodles and preparation method thereof |
| CN114246296A (en) * | 2021-12-29 | 2022-03-29 | 中国农业科学院农产品加工研究所 | Special powder for clean label type frozen cooked noodles, frozen cooked noodles and preparation method |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005294A (en) * | 2013-01-18 | 2013-04-03 | 河南工业大学 | Fresh-wet noodle color protecting method |
| CN103689027A (en) * | 2013-12-07 | 2014-04-02 | 颍上县管氏面制品有限公司 | Seafood mushroom nutritional flour and preparation method thereof |
| CN104824559A (en) * | 2015-04-16 | 2015-08-12 | 周琪 | Ready-to-eat beef noodles |
| CN105614681A (en) * | 2015-12-31 | 2016-06-01 | 安徽省三车节能科技有限公司 | Convenient flat noodles and preparing method thereof |
| CN105661315A (en) * | 2015-12-31 | 2016-06-15 | 安徽省三车节能科技有限公司 | Convenient flat noodles with efficacy of enriching calcium and preparation method of convenient flat noodles |
| CN107568575A (en) * | 2017-10-13 | 2018-01-12 | 江南大学 | A kind of quick-frozen oat flour of high-quality and its processing method |
| CN112715841A (en) * | 2020-12-25 | 2021-04-30 | 江苏和府餐饮管理有限公司 | Frozen noodles and preparation method thereof |
| CN114246296A (en) * | 2021-12-29 | 2022-03-29 | 中国农业科学院农产品加工研究所 | Special powder for clean label type frozen cooked noodles, frozen cooked noodles and preparation method |
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