Non-fried miscellaneous grain instant noodle and production method thereof

Abstract

The invention discloses a non-fried miscellaneous grain instant noodle and a production method thereof. The non-fried miscellaneous grain instant noodle comprises, by weight, 1-8% of food additives, 1.0-1.25% of gluten fortifier, 25-50% of water, 0.2-1.0% of edible oil, 5-30% of wheat flour, 5-30% of corn flour, 1-10% of corn starch, 10-30% of potato starch, 5-20% of mashed potato, 25-50% of tartary buckwheat flour, 5-25% of common buckwheat flour, 5-15% of modified starch, 2-10% of sweet potato starch, 2-10% of sweet potato powder, and 2-10% of cassava starch. The production method includes raw material weighing, mixing, paste curing and extrusion forming, long strip noodle block cooling and slicing, cooking, drying and packaging. Miscellaneous grains are adopted to serve as raw materials of the instant noodle, various human body essential nutrient substances and trace elements are contained, nutrition is reasonable and balanced, and a healthy diet idea of contemporary people is fitted; and continuous production is carried out through the adoption of a production line, work intensity of working staff is reduced, and production efficiency is promoted.

Description

technical field [0001] The invention relates to a non-fried multigrain instant noodle and a production method thereof. Background technique [0002] Instant noodles have been favored by consumers for a long time because of their cheap price, rich and varied tastes, convenient carrying and eating, and long storage time, and have broad market prospects. [0003] At present, the production process of instant noodles is: after adding certain food additives in the flour raw material, it is mixed, extruded, then cut, left to age, loosened, washed, packed into a mold, and dried. This traditional instant noodle production process has the following problems: (1) The process is complicated and continuous production has not been realized, and the work intensity of the operators is relatively high and the production efficiency is low; (2) During the production process, it is impossible to accurately control the dough aging and The temperature of noodle forming, if the dough curing temp...

AI Technical Summary

Problems solved by technology

This traditional instant noodle production process has the following problems: (1) The process is complicated, continuous production has not been realized, and the work intensity of the operators is high and the production efficiency is low; (2) During the production process, it is impossible to accurately control the dough maturation and The temperature of noodle forming, if the dough curing temperature is too low, the degree of dough ripening will be insufficient; if the dough curing temperature is too high, the dough will gelatinize; if the temperature of noodle forming is too high, the dough will collapse; This leads to problems such as greater hardness of the noodle block and difficulty in forming; (3) Because the texture of the noodle block formed by the noodle thread forming template is still relatively soft, when it is extruded from the small hole of the forming template, it is easy to expand and deform on both sides. Affect the shape of the final instant noodle block product; (4) Before slicing, only the upper surface of the noodle block is equipped with a cooling fan, and the upper surface of the noodle block becomes dry and hard after being cooled by the fan, while the lower surface is not fully cooled. , the humidity is high, and the texture is soft. When the cutter presses down to slice, the noodle block is easily deformed under pressure, and the noodle thread has good toughness and is not easy to cut off at one time.

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