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Hard biscuit capable of being used as instant noodle box and preparation process of hard biscuit

A technology of instant noodle box and production process, which is applied in the processing, application, food processing and other directions of dough, can solve problems such as potential safety hazards, and achieve the effects of extending the shelf life, good sensory indicators, and enhancing the waterproof effect.

Inactive Publication Date: 2018-06-12
众智汇(厦门)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this process, due to the high temperature, the polymer substances and additives in the inner plastic film and white cardboard may dissolve in oil, water or vinegar, posing a great safety hazard

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] This embodiment provides a hard biscuit that can be used as an instant noodle box, which is prepared according to the following steps:

[0052] (1) Ingredients: 10 parts of sorghum flour, 12 parts of rice flour, 10 parts of starch, 16 parts of wheat flour, 8 parts of egg, 2 parts of gelatin, 6 parts of glucose syrup, 8 parts of malt syrup, and 3 parts of trehalose.

[0053] (2) Mixing: 53 parts of drinking water were added to the above raw materials, and mixed evenly to obtain a slurry.

[0054] (3) Molding: Put the slurry into a pressing mold for molding to obtain a molded product. The molding temperature is 60° C. and the molding time is 15 s.

[0055] (4) Cooking: Turn the molded product into a split rotary furnace for cooking at a temperature of about 200°C for about 45 minutes.

[0056] (5) Film formation: After cooling the product obtained in step (4), soak it in the waterproof film solution for 4 minutes, and then dry it at 80° C. for 40 minutes.

[0057] Where...

Embodiment 2

[0060] This embodiment provides a hard biscuit that can be used as an instant noodle box, which is prepared according to the following steps:

[0061] (1) Ingredients: 10 parts of sorghum flour, 12 parts of rice flour, 10 parts of starch, 16 parts of wheat flour, 8 parts of eggs, 2 parts of food glue, 1 part of green tea powder, 6 parts of glucose syrup, 8 parts of malt syrup, 3 parts of white sugar . Green tea powder uses materials without any chemical ingredients.

[0062] (2) Mixing: 53 parts of drinking water were added to the above raw materials, and mixed evenly to obtain a slurry.

[0063] (3) Molding: Put the slurry into a pressing mold for molding to obtain a molded product. The molding temperature is 70° C. and the molding time is 10 s.

[0064] (4) Cooking: Turn the molded product into the automatic tunnel furnace for cooking, the temperature is about 170 degrees, and the time is about 35 minutes.

[0065] (5) Film formation: After cooling the product obtained in...

Embodiment 3

[0069] This embodiment provides a hard biscuit that can be used as an instant noodle box, which is prepared according to the following steps:

[0070] (1) Ingredients: 10 parts of sorghum flour, 12 parts of rice flour, 10 parts of starch, 16 parts of wheat flour, 8 parts of eggs, 2 parts of food gelatin, 1 part of purple sweet potato flour, 6 parts of glucose syrup, 8 parts of malt syrup, 3 parts of trehalose share. Purple sweet potato powder uses materials without any chemical components.

[0071] (2) Mixing: 53 parts of drinking water were added to the above raw materials, and mixed evenly to obtain a slurry.

[0072] (3) Molding: Put the slurry into a pressing mold for molding to obtain a molded product. The molding temperature is 60° C. and the molding time is 18 s.

[0073] (4) Cooking: Turn the molded product into the automatic tunnel furnace for cooking, the temperature is about 180 degrees, and the time is about 30 minutes.

[0074] (5) Film formation: After cooling...

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Abstract

The invention provides a hard biscuit capable of being used as an instant noodle box, and belongs to the technical field of edible new materials. The hard biscuit comprises a box-like biscuit body, wherein the surface of the biscuit body is covered with an edible waterproof film layer. The biscuit body comprises the following raw materials in parts by weight: 8-12 parts of sorghum powder, 10-15 parts of rice flour, 8-12 parts of starch, 15-20 parts of wheat flour, 6-12 parts of eggs, 1-4 parts of food gums and 0-4 parts of a flavoring agent, wherein the flavoring agent is a natural fruit-vegetable product. The biscuit is prepared by the following steps: step 1, adding water to the raw materials of the biscuit body; step 2, then pressing obtained mixture into a box-like body; step 3, bakingthe box-like body to obtain the biscuit body; and step 4, then forming a waterproof film layer on the surface of the biscuit body. The hard biscuit provided by the invention can replace instant noodle boxes made of plastic and the like, is healthy, safe and environmentally friendly, has economic value and social value, and has wide application prospect.

Description

technical field [0001] The invention relates to the technical field of food, and in particular to a hard biscuit which can be used as an instant noodle box and a production process thereof. Background technique [0002] Instant noodles are a noodle food that can be soaked in hot water and eaten within a short period of time. Instant noodles are generally bagged instant noodles or boxed instant noodles. Boxed instant noodles occupy most of the market due to edible aspects. The instant noodle box used for boxed instant noodles is usually a layered structure material, the inner layer is a plastic film made of polyethylene and other materials, the middle is white cardboard, and the outer layer is gray cardboard. In the process of eating instant noodles, hot water is filled into the instant noodle box, and the instant noodles are brewed for eating. In this process, due to the high temperature, the polymer substances and additives in the inner plastic film and white cardboard m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/48A21D2/36A21D15/08A23K10/37C05F11/00
CPCA21D2/36A21D15/08A23K10/37A21D13/48C05F11/00Y02P60/87
Inventor 任智猛
Owner 众智汇(厦门)生物科技有限公司
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