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Additive-free instant noodle cake and industrial production method thereof

A technology with no additives and production methods, applied in baking, food preparation, baking workshops, etc., can solve the problems that cannot satisfy the pursuit of natural and healthy food, shorten the cooking time and immersion time, promote full formation, and quickly recombine water effect

Active Publication Date: 2015-07-22
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the traditional processing technology of instant noodles, a variety of additives are added, such as modified starch, colloid, emulsifier, alkali, gluten enhancer, pigment, etc.; although the addition of various additives can ensure the taste and appearance of instant noodle cakes, and It is good for production and rapid rehydration, but it cannot satisfy people's pursuit of natural and healthy food

Method used

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  • Additive-free instant noodle cake and industrial production method thereof
  • Additive-free instant noodle cake and industrial production method thereof
  • Additive-free instant noodle cake and industrial production method thereof

Examples

Experimental program
Comparison scheme
Effect test

reference example 4

[0076] The raw material formula of reference example 4: based on the raw material formula of reference example 3, "1.96% gluten powder" is replaced with "1.96% egg powder", and other components and proportioning are not changed;

reference example 5

[0077] The raw material formula of reference example 5: based on the raw material formula of reference example 3, the "water for kneading dough" is composed of the following components in percentage by weight: 5% tomato paste, 6% edible salt, 81% partial alkali "Natural soft water" is replaced with "the water for making dough is composed of the following components in terms of weight percentage: 10% edible salt, 90% alkaline soft water", and the other components and proportions remain unchanged;

reference example 6

[0078]The raw material formula of reference example 6: based on the raw material formula of reference example 3, "high-quality wheat flour with an ash value of 0.55%" is replaced with "wheat flour with an ash value of 0.85%", other components and proportioning Do not make changes.

[0079] The instant noodle cakes prepared in Reference Examples 3-6 were evaluated according to the above sensory evaluation content and method, and the evaluation results are shown in Table 9 and Table 10:

[0080] Table 9 Sensory evaluation results of instant noodle cakes prepared in Reference Examples 3-6 before rehydration

[0081] Numbering

[0082] Table 10 Sensory evaluation results of the instant noodle cakes prepared in Reference Examples 3-6 after rehydration

[0083]

[0084] In combination with Tables 7-10, it can be seen that Comparative Example 2 and Reference Examples 3-5 all adopt traditional processing techniques, but the quality of the instant noodle cake prepared in...

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Abstract

The invention discloses an additive-free instant noodle cake and an industrial production method thereof. The additive-free instant noodle cake comprises main materials and flour-mixing water, wherein the main materials comprise the following components in percentage by weight: 40-95% of flour, 5-45% of starch, 0-5% of vital gluten and 0-10% of an egg raw material; the flour-mixing water comprises the following components in percentage by weight: 0-5% of a natural coloring raw material, 1-10% of edible salt and the balance of weakly-alkaline soft water; the mixing ratio of the main materials to the flour-mixing water is 1:(0.25-0.45). As the raw material formula is optimized and is optimally innovated by using an industrial production method, including processes such as stable control on the temperature of dough, control on dough piece pressing and extension operation, low-pressure steam boiling and immersion dispersion, the quality of the instant noodle cake is well improved, and the instant noodle cake has very good taste and reconstitution properties under the condition that no additive is added.

Description

technical field [0001] The invention relates to the technical field of instant noodle processing, and specifically provides an additive-free instant noodle naked noodle cake and an industrial production method thereof. Background technique [0002] Noodles are a very common food all over the world. They are loved by consumers because of their easy availability, delicious taste and ability to satisfy their hunger. With the change of people's needs, noodles are not easy to store and the inconvenience of cooking has given birth to the birth of instant noodles. Instant noodles are fried or dried with hot air to remove the moisture in the noodles, making them easy to store and convenient to cook or pickle, while retaining the deliciousness of the noodles, allowing consumers to enjoy the noodles quickly and conveniently. [0003] In the traditional processing technology of instant noodles, a variety of additives are added, such as modified starch, colloid, emulsifier, alkali, glu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/01A23L1/237A21B7/00A23L7/113A23L5/10A23L27/40
CPCA21B7/00A23V2002/00A23V2250/1614A23V2250/5118
Inventor 郑海许川雪张灵羽吴丹韩杰柯灵
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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