Preparation method of instant noodles

Abstract

The invention belongs to the technology field of food processing and provides a method for producing instant noodles. The method comprises the following steps: a. processing corrugated alphatized noodles with water content of 32-35% by using vapor; b. placing the corrugated alphatized noodles in a tunnel-type air-freezer, quick-freezing noodles for 30-50 minutes at a temperature ranging from zero to -35 DEG C (the freezing time is dependent on the thickenss and width of noodle) until the central temperature of noodle is in the range from zero to -18 DEG C; c. subjecting the frozen noodles to flash evaporation in an electromagnetic dryer under negative pressure at a temperature below 30 DEG C until the water content of dried noodle reaches 8-12% within 26-30 minutes; and d. bagging the dried noodles. The inventive method employs non-frying technique to avoid the hazard of over-standard fatty acid value and over-standard peroxide value to human body, and has the advantages of short production cycle, high production efficiency. The noodle product has good palatability.

Description

A kind of production method of instant noodles technical field The invention belongs to the technical field of food processing, in particular to a production method of instant noodles. Background technique The instant noodles currently on the market mainly adopt the deep-frying process, that is, adding water to form after mixing flour with additives such as enrichment. After gelatinization is steamed. In the frying process, palm oil is generally used for high-temperature frying and dehydration, followed by cooling and packaging. The process of frying and dehydration causes a large number of nutrients in the noodle cake to be destroyed, and because in order to solve the taste problem of instant noodles, any manufacturer cannot get rid of mixing various additives when mixing noodles, and the food after frying, due to excessive Oxidation value and oil acid value exceed the standard, affecting human health. Now there are also some instant noodle crafts that use non-fried m...

AI Technical Summary

Problems solved by technology

In view of the above problems, the main purpose of the present invention is to provide a process for the continuous production of instant noodles in a fully automatic assembly line, which solves the harm to the human body caused by excessive fatty acid