Orientation degree controllable extruded quick-cooked noodles and preparation method thereof

Abstract

The present invention provides orientation degree controllable extruded quick-cooked noodles. The noodles are prepared from the following raw materials: 100 parts of flour, 1.2-30 parts of hydrophilic colloids, 0.02-0.1 part of an enzyme preparation, 0.2-0.4 part of dietary alkali, 0.5-2.5 parts of edible salt, 0-4 parts of monoglycerides and 0-15 parts of food ingredients. The preparation method comprises the steps of material mixing, blending, and extruding and shaping. In the blending process, the enzyme preparation is added. In the extruding process, a special shaping die device is used. With the help of the new extruding die device and using the enzyme adding and extruding technology, the orientation degrees and quick-cooking performances are controlled from the aspects of flour raw material selecting, hydrophilic colloid compounding, enzyme preparation controlling, food ingredient matching, extrusion operation parameter arranging, etc., so that the edible quality and product performance of the noodles are significantly better than those of the traditional noodles. Besides, the production operations are simple and feasible, and the orientation degree controllable extruded quick-cooked noodles are of great significances for the industrial development.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to extruded quick-cooked noodles with controllable degree of orientation, and also relates to a preparation method of the extruded quick-cooked noodles with controllable degree of orientation. Background technique [0002] Noodles originated in China and have a history of more than 4,000 years of production and consumption. The production process is simple, convenient to eat, and rich in nutrition. It is a health food that can be used as a staple food and fast food, and has long been accepted and loved by people all over the world. [0003] Dried noodles are cheap and easy to store, and are the main representative of non-fried noodles, but the eating convenience and palatability of dried noodles are poor. First of all, before eating, boiling water must be burned and boiled in boiling water for 4-8 minutes, and the whole process takes 10-15 minutes, which cannot m...

AI Technical Summary

Problems solved by technology

[0003] Vermicelli is cheap and easy to store. It is the main representative of non-fried noodles, but the convenience and palatability of vermicelli are poor.

First of all, boiling water must be burned and boiled in boiling water for 4-8 minutes before eating, and the whole production time is 10-15 minutes, which cannot meet the needs of fast-paced consumers

Not only that, common problems of dried noodles on the market are soft after cooking, easy to stick, poor chewing feeling, etc., which lead to serious restrictions on the promotion and application of dried noodles

[0004] Non-fried instant noodles are improved on the basis of dried noodles to enhance eating convenience, but the use of hot air drying process to pregelatinize noodles to reduce cooking time also has many problems: equipment investment is 10 times higher than fried instant noodles, product sales The price is high; using hot air above 80°C to blow and steam the noodles for 30-60 minutes consumes a lot of energy; hot air drying cannot form the microporous structure of the noodles brought about by the frying process, which makes rehydration difficult, and long-term rehydration brings Poor taste, rough texture, easy to break, easy to paste soup and other problems; the above drying process can only reduce the moisture content of noodles to about 10%, which is much higher than the 1%-2% of fried noodles, which requires high preservation. The above problems Become a bottleneck in the development of noodle production enterprises and brand building

There is no research report and practical application of extrusion technology to produce instant noodles with controllable orientation

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