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Preparation method of fried instant noodle with good brittleness and good brittleness keeping performance

A technology of instant noodles and brittleness, applied in food preparation, application, food science, etc., can solve the texture characteristics of fried instant noodles, but there are few studies, no impact and function of fried instant noodles, no research focus of fried instant noodles, etc. problem, to achieve the effect of improving brittleness, improving taste and improving brittleness

Inactive Publication Date: 2013-09-11
XINJIANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the concrete measuring method of adopting brittleness, brittleness, WAI, WSI, bulk density, and solid density reported in the prior art has important influence and effect on cereal breakfast, there is no relevant method for using brittleness, brittleness, WAI, WSI The influence and function of the seven indicators of , bulk density and solid density on fried instant noodles
[0012] Texture properties are one of the most important qualities of food. At present, the nutrition and flavor of food are a hot spot in research at home and abroad, and a lot of research work has been carried out, but the research on the texture properties of fried instant noodles is very limited. Few, there is no study on brittleness and brittleness as the texture characteristics of fried instant noodles, and there is no research focus on brittleness and brittleness as fried instant noodles

Method used

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  • Preparation method of fried instant noodle with good brittleness and good brittleness keeping performance
  • Preparation method of fried instant noodle with good brittleness and good brittleness keeping performance
  • Preparation method of fried instant noodle with good brittleness and good brittleness keeping performance

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Example 1: Preparation of Fried Instant Noodles with Excellent Brittleness and Brittleness

[0052] See attached figure 1 , the concrete preparation method steps of fried instant noodles excellent in brittleness and brittleness are as follows:

[0053] (1) Kneading and maturing: first measure the composition of the flour according to the national standard, and according to the uniform design experiment, the amount of fat added to the raw materials is 0-1.1%, the amount of eggs added is 0.6%-2.8%, and the amount of salt added is 1 %-3%, the moisture content is 45%-56%; according to the single factor experiment, the salt content is 1.8%; the moisture content is 47%-53%; the response surface experiment, the salt content is 1.8%; the moisture content is 45%- 55%; mix the above ingredients, knead the noodles for 10 minutes, and then put them in a constant temperature culture at 25°C to proof for 15 minutes;

[0054] (2) Calendering and cutting: process the matured loose do...

Embodiment 2

[0059] Example 2: Preparation of Fried Instant Noodles Excellent in Brittleness and Brittleness

[0060] See attached figure 1 , the concrete preparation method steps of fried instant noodles excellent in brittleness and brittleness are as follows:

[0061] (1) Dough mixing and aging: according to the prior art, first determine the composition of the flour according to the national standard, and control the content of fat, eggs, salt, and moisture added in the raw materials according to the uniform design experiment; then do the single factor experiment to determine the above formula; finally The final formula of the above raw ingredients was obtained through the response surface experiment. The moisture content was 45%-55%, and the salt content was 1.8%. The above raw materials were mixed, kneaded for 10 minutes, and then placed in a constant temperature culture at 25°C for 15 minutes. .

[0062] (2) Calendering and strip cutting: process the matured loose dough into noodle s...

Embodiment 3

[0074] Embodiment three: Texture determination method

[0075] The single factor experiment measures brittleness, brittleness retention, WAI, WSI, bulk density, solid density, and expansion degree, and the uniform design experiment and response surface experiment measure brittleness and brittleness retention.

[0076] The brittleness is measured by CT3 texture analyzer, the distance is 1mm, the trigger point is 5g, the forward speed is 1.1mm / s, and the breaking peak is brittleness.

[0077] Determination of brittleness Take 5g of the sample, put it into 100ml of water at room temperature, take it out after three minutes to measure its brittleness, and use the maximum crushing stress to represent the value of brittleness.

[0078] The WAI measurement indicates the mass of the colloid obtained after each gram of sample is dissolved in water and centrifuged, representing the hydrophilicity of the sample. The specific steps are: take 2.5g of the ground sample, add 30ml of distill...

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Abstract

The invention discloses a preparation method of fried instant noodle with good brittleness and good brittleness keeping performance. The preparation method disclosed by the invention comprises the following steps of: selecting factors which obviously influence the texture of the fried instant noodle by the uniform design, researching the influence of each factor to the texture indexes of the fried instant noodle, such as the WAI (work ability index), the WSI, the volume density and the solid density, by a single factor experiment, confirming the values of the factors, and confirming the optimum preparation technology of the fried instant noodle through the response surface analysis. The brittleness and the brittleness keeping performance are taken as the indexes, and the optimum technology parameters are as follows: the frying temperature is 148 DEG C, the frying time is 62s, the water content is 50%, and the salt content is 1.8%. The preparation method disclosed by the invention can quickly and simply test the brittleness and the brittleness keeping performance of the processed instant noodle, and the fried instant noodle with good brittleness and good brittleness keeping performance processed by the preparation method has a wide and practical value.

Description

field of invention [0001] The invention relates to the technical field of instant noodle texture research. Specifically, the invention relates to the technical field of producing better texture properties and improving the brittleness and brittleness of fried instant noodles. Background technique [0002] Instant noodles are also known as "instant noodles", "instant noodles", also known as instant noodles, cup noodles, instant noodles, instant noodles, instant noodles, generally called bowl noodles in the south, and doll noodles in Hong Kong. Soak cooked noodles in hot water. It refers to wheat flour, buckwheat flour, corn flour, mung bean flour, rice flour, etc. as the main raw materials, adding salt or food additives, adding appropriate amount of water to prepare, calendering, forming, steaming, and then frying or drying to reach a certain degree of maturity convenience food. According to different production processes, it is divided into fried instant noodles and non-f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L7/113
Inventor 王亮马晓燕李三省张凤梅赵军崔思寒周芳阿里木江
Owner XINJIANG UNIVERSITY
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