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Non-fried instant dough sheets and high-temperature extruding-puffing production technology thereof

A non-fried instant noodle and flour technology, which is applied in the direction of baking method, pre-baked dough treatment, baking, etc., can solve the problems such as not being able to meet the requirements, and achieve the effects of benefiting health, improving rehydration, improving chewiness and smoothness

Inactive Publication Date: 2018-12-18
河南豫道农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This contradiction has been plagued by the entire industry, and it cannot meet people's requirements for fast and healthy instant noodles. This industry problem needs to be solved urgently.

Method used

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  • Non-fried instant dough sheets and high-temperature extruding-puffing production technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A non-fried instant noodle skin, which comprises the following raw materials in parts by weight: 20 parts of flour, 0.08 part of potato starch, 0.1 part of gluten powder, 0.08 part of table salt, 0.03 part of vegetable oil and 6 parts of clear water.

[0018] A kind of extrusion, high-temperature puffing production process of above-mentioned non-fried instant noodles, comprises the following steps:

[0019] a. Put 20 parts of wheat flour, 0.08 parts of potato starch and 0.1 part of gluten powder into the dough mixer, and dry mixing time is 1 minute;

[0020] b. Pour 0.08 parts of salt, 0.03 parts of vegetable oil, and 6 parts of water into the container and stir for later use;

[0021] C. After the dry stirring in step a is finished, pour the prepared saline solution evenly into the dough mixer and stir for 2 minutes. In summer, ripen for 5 minutes and set aside;

[0022] c. After the dry stirring in step a is finished, pour the prepared saline solution evenly into the...

Embodiment 2

[0031] A non-fried instant noodle skin comprises the following raw materials in parts by weight: 25 parts of flour, 1 part of potato starch, 0.15 part of gluten powder, 0.1 part of table salt, 0.05 part of vegetable oil and 7.5 parts of clear water.

[0032] A kind of extrusion, high-temperature puffing production process of above-mentioned non-fried instant noodles, comprises the following steps:

[0033] a. Put 25 parts of wheat flour, 0.1 part of potato starch, and 0.15 parts of gluten powder into the dough mixer, and dry mixing time is 2 minutes;

[0034] b. 0.1 part of salt, 0.05 part of vegetable oil, and 7.5 parts of water are poured into the container and stirred for later use;

[0035] c. After the dry mixing in step a is finished, pour the prepared saline solution evenly into the dough mixer and stir for 2.5 minutes. In spring and autumn, ripen at room temperature for 8 minutes and then set aside;

[0036] d. Take the cooked dough, put it into the hopper of the bean...

Embodiment 3

[0040] A non-fried instant noodle skin comprises the following raw materials in parts by weight: 30 parts of flour, 0.12 parts of potato starch, 0.2 parts of gluten powder, 0.12 parts of table salt, 0.07 parts of vegetable oil and 8 parts of clear water.

[0041] A kind of extrusion, high-temperature puffing production process of above-mentioned non-fried instant noodles, comprises the following steps:

[0042] a. Put 30 parts of wheat flour, 0.12 parts of potato starch, and 0.2 parts of gluten flour into the dough mixer, and dry mixing time is 5 minutes;

[0043] b. 0.12 parts of salt, 0.07 parts of vegetable oil, and 8 parts of water are poured into the container and stirred for later use;

[0044] c. After the dry mixing in step a is finished, pour the prepared saline solution evenly into the dough mixer and stir for 3 minutes. In winter, ripen for 10 minutes at room temperature at room temperature for later use;

[0045] d. Take the cooked dough, put it into the hopper of...

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Abstract

The invention discloses non-fried instant dough sheets and a high-temperature extruding-puffing production technology thereof. The non-fried instant dough sheets are prepared from the following raw materials in parts by weight: 20 parts of flour, 0.08 part of potato starch, 0.1 part of gluten powder, 0.08 part of edible salt, 0.03 part of vegetable oil, and 6 parts of clean water. The non-fried instant dough sheets are prepared by adopting a high-temperature technology at 200-230 DEG C, so that full cooking of the dough sheets is ensured; and thus, the extruded dough sheets are slightly yellow, and have bubbles of grain size at the outlet. Moreover, chewiness and smoothness of the dough are increased by adopting the extruding process so as to have taste improved; and the puffing process isadopted so as to to have rehydration property of the dough improved.

Description

technical field [0001] The invention relates to the field of food, in particular to a non-fried instant noodle and its extrusion and high-temperature puffing production process. Background technique [0002] With the improvement of people's living standards and changes in diet structure, there are too many fats and calories in food, especially fried instant noodles. Fried instant noodles are a high-fat, high-calorie convenience food. Students and fast-paced working groups , for convenience, a large number of fried instant noodles are consumed. No success, the main reason is that the rehydration of the dough (also the water absorption of the dough) and the gluten are contradictory, that is to say, the dough with good rehydration (also the water absorption of the dough) has poor chewiness and no Bite strength; if the chewiness is improved, there is bite strength, but the rehydration (also the water absorption of the dough) is not good. This contradiction has been perplexing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D8/02A21D8/06
CPCA21D8/02A21D8/06A21D13/80
Inventor 刘其红高铁岭
Owner 河南豫道农业科技发展有限公司
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