Corn instant noodle and production method

Abstract

The invention discloses a corn instant noodle. The corn instant noodle is mainly prepared from the following steps: a. selecting materials, wherein main material is 65-85 parts by weight of corn flour, and auxiliary materials are 1.4-1.8 parts by weight of yam, 3-4 parts by weight of soybean flour, 2.5-3.5 parts by weight of potato powder, 0.5-1 part by weight of konjac flour, 1.8-3.5 parts by weight of table salt, 1-3 parts by weight of carboxymethyl cellulose CMC, 0.22-0.3 part by weight of sodium carbonate and 25-32 parts by weight of water; b. kneading dough: putting a half of main material, the konjac flour and the carboxymethyl cellulose into a dough kneading apparatus, synchronously adding water, stirring and mixing the materials together, adding the rest corn flour and the rest auxiliary materials after the mixture is formed; c. fermenting the dough: fermenting the dough at normal temperature for 10-25 minutes; d. forming: extruding the fermented dough into long dough strips in an extrusion procedure, and then cutting the dough strips into dough blocks by using a cutting knife; and e. cooking, namely cooking the dough blocks in a steam box, wherein the cooking temperature is 80-120 DEG C, and the cooking time is 15-25 minutes. Compared with the prior art, the corn instant noodle disclosed by the invention has the advantages of good bread toughness, good taste, and long shelf life and the like.

Description

technical field [0001] The invention relates to a corn instant noodle. Background technique [0002] CN1269982A and CN10136504A disclose a kind of corn instant noodles. Compared with the instant noodles made of pure corn flour, wheat flour is added in the raw material, and the purpose is to improve the mouthfeel and the strength of the noodle cake. However, the quality of the mouthfeel and strength has not been improved. [0003] CN1387786 discloses a corn instant noodle. In order to improve the firmness of the noodle cake, natural rubber is used in the raw materials. However, after using the natural rubber, the finished noodles will be too strong, the mouthfeel will be reduced, and the mouthfeel will be relatively hard. Therefore, the mouthfeel and edible property of face cake have been affected. [0004] The noodle cakes produced by disclosed CN1269982A, CN10136504A, and CN1387786 have a short shelf life and cannot meet the needs of long-term preservation. [0005] Ther...

AI Technical Summary

Problems solved by technology

However, the taste and strength of the entrance have not been improved qualitatively.

[0003] CN1387786 discloses a kind of corn instant noodles. In order to improve the strength of the noodle cake, natural rubber is used in the raw materials. However, after using natural rubber, the finished noodles will be too strong, the mouthfeel will be reduced, and the mouthfeel will be relatively hard

Therefore, it affects the mouthfeel and edible properties of the noodles

[0004] The dough cakes produced by disclosed CN1269982A, CN10136504A, and CN1387786 have a short shelf life and cannot meet the needs of long-term storage.