Instant corn noodle

Abstract

The invention discloses an instant corn noodle. The instant corn noodle is prepared from corn keratin endosperm powder and corn farinaceous endosperm powder, and is prepared through the following steps: uniformly mixing the corn keratin endosperm powder with the corn farinaceous endosperm powder according to a ratio of 1:1, adding salt accounting for 0.6% of the weight of the above obtained powder mixture and normal temperature drinking water accounting for 30-35% of the weight of the powder mixture, fully stirring to obtain a wet powder mixture, putting the wet powder mixture in a spiral puffing machine, carrying out puffing extrusion to form cooked noodles, sending the cooked noodles to a regulating chamber, regulating, packaging the regulated noodles by a food stage plastic bag, rapidly sending the bag to a quick freeze chamber, quickly freezing, and moving to a cold store for storage in order to obtain the finished instant corn noodle. The instant corn noodle can be directly eaten after direct boiling without immersion, and has the advantages of good boiling fastness, no soup turbidity after long time boiling, good elasticity, no fracture, smoothness in mouth, and fine mouthfeel.

Description

technical field [0001] The invention relates to a corn food, in particular to a noodle made from corn. Background technique [0002] Corn noodles or corn noodles made from corn are a common coarse grain product. Corn noodles in the prior art are mostly mixed with water and put into a self-cooking noodle machine or an extruder to press mature noodles. Finally, it is made through aging, drying, and quantitative packaging. This kind of corn noodles is made of cornmeal which is ground from the endosperm part of corn peeled and navel removed. Therefore, the ratio of horny endosperm powder to floury endosperm powder in cornmeal is the ratio of original horny endosperm to floury endosperm in corn seeds. , due to the difference in the ratio of horny endosperm and floury endosperm in different varieties of corn seeds, the ratio of horny endosperm to floury endosperm in this cornmeal is not exact, and the content of horny endosperm powder should reach more than 2 times that of floury...

AI Technical Summary

Problems solved by technology

Because the particle size, hardness, gelatinization characteristics, glueiness and chewiness of horny endosperm powder and floury endosperm powder are quite different, the taste of corn noodles made from ordinary corn flour by puffing and extrusion is rough and not good. Boiling resistance, easy to break when boiling

In addition, the traditional production of corn noodles adopts the process of extruding, aging, and drying. The cornmeal is heated and gelatinized in the process of extruding, so that the uniformity of gelatinization is poor, which also leads to rough taste and toughness of corn noodles. The main reasons are poor and easy to break. Moreover, the aging noodles still have disadvantages such as difficult nutrition absorption by the human body, poor rehydration effect, poor palatability, and lack of valley flavor. It takes a long time (1-2 hours) before cooking. Cooking can only be done after soaking and rehydrating. It is troublesome to eat and cannot adapt to the fast-paced lifestyle of modern people.