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Method for preparing camellia oil instant noodle

A technology of camellia oil and instant noodles, applied in the field of food processing, can solve problems such as different physical and chemical properties, and achieve the effects of long storage shelf life, reduced oil loss, and golden complexion.

Inactive Publication Date: 2012-07-11
福家欢食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The ingredients contained in camellia oil and palm oil are significantly different, and the physical and chemical properties are also different. If it is used to prepare fried instant noodles, there are many technical problems that are difficult to overcome. At present, there is no relevant research report on the use of camellia oil to prepare fried instant noodles

Method used

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  • Method for preparing camellia oil instant noodle
  • Method for preparing camellia oil instant noodle
  • Method for preparing camellia oil instant noodle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 Technology test of camellia oil fried instant noodles

[0030] (1) Raw materials:

[0031] Using high-gluten wheat flour as the main raw material, the cooked noodles are obtained by adding appropriate amount of water to prepare dough, ripening, rolling, cutting into strips, steaming, cutting and folding. Can refer to the preparation method of existing instant noodle cake.

[0032] The camellia oil is purchased from a supermarket. In this embodiment, the first-stage pressed camellia oil is used, and the brand is not limited.

[0033] (2) Experimental method:

[0034] ① Effect of different frying temperatures on the quality indexes of instant noodles

[0035] Take 100 grams of cooked noodles, add them into camellia oil at different temperatures and fry them for 90 seconds for testing and evaluation. In order to illustrate the design concept of the present invention, this example selectively gives the experimental results of frying in camellia oil at 130°...

Embodiment 2

[0044] Embodiment 2 Contrast test of camellia oil and palm oil fried instant noodles

[0045] (1) Experimental materials: the same as in Example 1.

[0046] (2) Test method: Take two portions of 100 grams of steamed noodles, add them to camellia oil and palm oil at a temperature of 150°C, and fry for 90 seconds. The amount of camellia oil and palm oil is the same, and they can be completely soaked Noodle cake, and 1.5 centimeters higher than the surface of the noodle cake, take out the noodle cake, after draining the oil and cooling, take a sample to detect the color, oil content and water content of the instant noodles, the results are shown in Table 3:

[0047] Table 3 Comparison of quality indexes between camellia oil and palm oil fried instant noodles

[0048]

[0049] It can be seen from Table 3 that the instant noodles fried with camellia oil have low oil content and meet the requirements of water content, which can ensure good storage performance and long shelf life o...

Embodiment 3

[0050] Embodiment 3 Comparison test of storage of instant noodles fried with camellia oil and palm oil

[0051] (1) Test material: same as Example 1.

[0052] (2) Test method: Take two portions of 500 grams of cooked noodles, add them to camellia oil and palm oil at a temperature of 150°C, and fry for 90 seconds. The amount of camellia oil and palm oil is the same, and they can completely soak the noodles , and 1.5 centimeters higher than the surface of the dough cake, take out the dough cake, drain the oil, and cool down to prepare fried instant noodles. Take several portions of 50 grams of instant noodles fried with camellia oil and palm oil, seal them and store them at room temperature. Take regular samples to test the acid value, POV value, and rehydration time of instant noodles. The results are shown in Table 4.

[0053] Table 4 Storage quality of instant noodles fried with camellia oil and palm oil

[0054]

[0055] It can be seen from Table 4 that the instant nood...

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Abstract

The invention discloses a method for preparing a camellia oil instant noodle, which comprises the following steps of: taking high-gluten wheat flour as a main raw material, preparing the flour into dough by adding a proper amount of water, and cooking, calendering, slitting, steaming, cutting and folding to obtain cooked noodle; frying the noodle in 130-170 DGE C camellia oil for 70-100 s, draining the oil, cooling the noodle, adding seasoning packets, and packaging the noodle and the seasoning packets to obtain the finished product of instant noodle. In the method, camellia oil is successfully adopted to produce the high-quality fried instant noodle, the instant noodle has golden color without adding any pigment and has low oil content which is 21.9%, the water content is 2.7%, and the rest various indexes reach the requirements of the national standard. Moreover, the instant noodle has long shelf life, does not have rancio taste of fat oxidation and has inherent smell and taste of oil-tea camellia seed oil.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to instant noodles and a preparation method thereof. Background technique [0002] Fried instant noodles have had a huge impact on the lives of modern humans since they came out in 1958. Since noodles are a traditional food in my country, instant noodles have developed into the convenience food with the highest sales in my country in a short period of time. my country produced instant noodles in 1970, and the annual output was only 200 tons that year. By 1989, there were 280 instant noodle production lines nationwide, with an annual production capacity of 700,000 tons. In 1995, the production capacity soared to 7 million tons. Especially with the development of society, people's pace of life is constantly accelerating, and convenience food develops rapidly, becoming the main pillar of the food industry. At present, its output is increasing at a rate of 12% per...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/29A23L7/113A23L33/00
Inventor 陈壮华
Owner 福家欢食品股份有限公司
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