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A kind of preparation method of extruded micro-expanded instant noodles

A technology of instant noodles and micro-expansion, which is applied in the field of pasta processing, can solve the problems that it is difficult to meet people's requirements for fast eating of instant noodles, affect the structure of raw materials, and the rehydration time of instant noodles is long, so as to facilitate protection, shorten the mixing time, The effect of retaining nutrients

Active Publication Date: 2022-07-08
河南京华食品科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The biggest disadvantage of non-fried instant noodles compared with fried noodles is that fried noodles are easy to absorb the taste of soup, while non-fried instant noodles are not easy to absorb the taste of soup and taste poor
Most of the existing non-fried instant noodles are processed by cooking or extruding and puffing. The rehydration time of the instant noodles after cooking is long, which is difficult to meet people’s requirements for fast eating of instant noodles. Although the rehydration time of noodles processed by extrusion and puffing is Short, but the texture of the raw material itself is affected by the puffing of the noodles during processing, the nutritional content of the noodles is lost, and it is difficult to retain the aroma of the noodles itself, and the taste is poor

Method used

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  • A kind of preparation method of extruded micro-expanded instant noodles

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] see figure 1 , a preparation method of extruded micro-expanded instant noodles, comprising the following steps:

[0035] (1) Preparation of raw materials: Weigh the following raw materials according to parts by weight: 75 parts of high-gluten refined flour, 6 parts of rice flour, 3 parts of corn starch, 3 parts of tapioca starch, 2.5 parts of wheat starch, 0.3 parts of baking soda, 0.005 parts of compound phosphate part, 0.003 part of guar gum, wherein the components of the composite phosphate include sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, wherein the weight ratio of sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate is 2:1:1.

[0036] (2) Stir and knead the dough: add edible salt and water to all the raw materials in step (1), mix and stir for 4 minutes to obtain a dough, wherein the weight of the edible salt added is 1% of all the raw materials in the step (1), and the weight of water added is 38% of all raw...

Embodiment 2

[0046] A preparation method of extruded micro-expanded instant noodles, comprising the following steps:

[0047] (1) Prepare raw materials: Weigh the following raw materials according to parts by weight: 95 parts of high-gluten refined flour, 12 parts of rice flour, 4 parts of corn starch, 4 parts of tapioca starch, 3.5 parts of wheat starch, 0.5 parts of baking soda, 0.015 parts of compound phosphate part, 0.006 part of guar gum, wherein the components of the composite phosphate include sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate, wherein the proportion by weight of sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate is: 2:1:1.

[0048](2) Stir and knead the dough: add edible salt and water to all the raw materials in step (1) and mix and stir for 6 minutes to obtain a dough, wherein the weight of the edible salt added is 3% of all the raw materials in the step (1), and the weight of the water added is 40% of all raw ma...

Embodiment 3

[0058] A preparation method of extruded micro-expanded instant noodles, comprising the following steps:

[0059] (1) Prepare raw materials: Weigh the following raw materials according to parts by weight: 80 parts of high-gluten refined flour, 10 parts of rice flour, 3.5 parts of corn starch, 3.3 parts of tapioca starch, 2 parts of wheat starch, 0.4 parts of baking soda, 0.001 parts of compound phosphate part, 0.004 part of guar gum, wherein the components of the compound phosphate include sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, wherein the weight ratio of sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate is 2:1:1.

[0060] (2) Stir and knead the dough: All the raw materials in step (1) are added with edible salt and water, mixed and stirred for 5 minutes to obtain a dough, wherein the weight of the edible salt added is 2% of all the raw materials in the step (1), and the weight of the water added is 38.5% of all raw m...

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Abstract

The invention discloses a preparation method of extruded micro-expanded instant noodles. The initial noodles are obtained in the screw extrusion molding machine, and the screw extrusion molding machine includes an extrusion cavity and a screw shaft. ~750 rpm, the temperature in the extrusion cavity is 90℃~110℃, and the pressure is 1MPa~2.1MPa; (4) aging; (5) washing noodles; (6) quantitative forming; (7) drying; (8) ) to make dough. The invention relates to the technical field of pasta processing. The instant noodles prepared by the invention have the mouthfeel, texture and color of home-made noodles, do not add artificial pigments, do not affect the tissue structure and characteristics of the raw materials themselves, and satisfy the needs of the majority of people for instant food nutrition, Health and taste needs.

Description

technical field [0001] The invention relates to the technical field of pasta processing, in particular to a preparation method of extruded micro-expanded instant noodles. Background technique [0002] With the accelerating pace of life, non-fried instant noodles have gradually become one of the main foods in people's lives. The biggest disadvantage of non-fried instant noodles compared to fried noodles is that fried noodles are easy to absorb the taste of soup, while non-fried instant noodles are not easy to absorb the taste of soup and taste bad. Most of the existing non-fried instant noodles are processed by retorting or extrusion. The rehydration time of the retorted instant noodles is long, and it is difficult to meet people's requirements for quick consumption of instant noodles. However, due to the puffing of the noodles during processing, the tissue structure of the raw material itself is affected, the nutrients of the noodles are lost, and it is difficult to retain ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/113A23L7/17A23L7/191A23L3/40
CPCA23L7/113A23L7/17A23L7/191A23L3/40A23V2002/00A23V2300/10A23V2250/5118A23V2250/1614A23V2250/1576A23V2250/1618A23V2250/506
Inventor 张京李玉峰张伟科张伟翔李学斌程小亮李庆红蔡兴亮郭红霞崔玥
Owner 河南京华食品科技开发有限公司
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