CN105495092A

CN105495092A - Method for processing instant noodles from potato starch and cassava starch through alpha-gelatinization

Info

Publication number: CN105495092A
Application number: CN201410501732.9A
Authority: CN
Inventors: 不公告发明人
Original assignee: Harbin Xinhongju Food Technology Co Ltd
Current assignee: Harbin Xinhongju Food Technology Co Ltd
Priority date: 2014-09-27
Filing date: 2014-09-27
Publication date: 2016-04-20

Abstract

The invention discloses a method for processing instant noodles from potato starch and cassava starch through alpha-gelatinization. The method comprises the following steps: (1) uniformly mixing 74 to 85% of wheat flour, 5 to 10% of potato starch and 10 to 20% of cassava starch in a dry way so as to obtain mixed powder; (2) adding, on the basis of the mixed powder obtained in the step (1), 30 to 35% of water, 0.1 to 0.3% of a gluten improving agent, 1 to 3% of salt and 0.005 to 0.015% of natural pigment into the mixed powder, putting the obtained mixture into a kneader and carrying out uniform mixing so as to obtain wet flour particles; (3) putting the wet flour particles obtained in the step (2) into a standing device for standing at normal temperature and normal pressure for 15 to 20 min; (4) combining dough having undergone standing, pressing and cutting the combined dough so as to obtain dough slices with a thickness of 0.6 to 0.85 mm and a width of 2 to 2.5 mm, putting the obtained dough slices into a steam box with steam pressure controlled to be in a range of 0.03 to 0.08 MPa for complete alpha-gelatinization, i.e., 100% gelatinization, subjecting the dough slices having undergone alpha-gelatinization to cutting, folding and arraying and putting the dough slices in a dough box to form dough blocks; and (5) subjecting the dough blocks to hot-air drying at a temperature of no less than 90 DEG C and less than 100 DEG C, and maintaining the dough blocks at the temperature for 40 to 60 min.

Description

A kind of farina and tapioca are add the instant noodles processing method that raw material adopts αization process

Technical field

The present invention relates to a kind of instant noodles, particularly a kind of farina and tapioca are add the instant noodles processing method that raw material adopts αization process, belong to instant flour food processing technique field.

Background technology

The main component of instant noodles is wheat flour, palm oil, tartar sauce and dehydrated vegetables leaf etc., is all the necessary composition of supplementary human nutrition, instant noodles because of its health, nutrition, delicious food, convenience, from being subject to the welcome of the people once being born and liking.Along with the quickening of globalization process and the raising of rhythm of life, these delicious instant noodles can allaying one's hunger and be rich in nutrition fast of instant noodles are more and more liked by people.

Summary of the invention

The present invention is based on existing instant noodles processing technology, adopt the principles of science of novelty, propose a kind of farina and tapioca is add the instant noodles processing method that raw material adopts αization process, its process after instant noodles resistant to cook, chewiness, taste is better.

The present invention solves the technical scheme that its technical problem adopts: a kind of farina and tapioca are add the instant noodles processing method that raw material adopts αization process, and described method is: 1) wheat flour 74-85%, farina 5-10%, tapioca 10-20% be dry mixed and evenly obtain mixed powder; 2) to step 1) mixed powder in add water, the gluten fortifier of 0.1-0.3%, the salt of 1-3%, the natural colouring matter of 0.05-0.15 ‰ of the 30-35% of mixed powder weight, then put into dough mixing machine Homogeneous phase mixing and obtain wetted surface grain; 3) the wetted surface grain that step (2) is become reconciled is put into awakeization equipment awakeization under normal temperature, normal pressure, the awakeization time is 15-20 minute; 4) by dough compound good for awakeization, then crush-cutting becomes dough sheet, the thickness that crush-cutting obtains dough sheet is 0.6-0.85mm, width is 2-2.5mm, the dough sheet that crush-cutting is good is put into Steam pressure control and carry out complete αization at 0.03MPa-0.08MPa scope steam box: be i.e. 100% gelatinization, the dough sheet of complete αization is cut off, fold, divide row, put into face box, forming surface block; 5) heated-air drying, baking temperature is more than or equal to 90 DEG C, is less than 100 DEG C, and keeps 40-60 minute in this temperature range.

Beneficial effect of the present invention: a kind of farina that the present invention proposes and tapioca are add the instant noodles processing method that raw material adopts αization process, and its methodological science is reasonable, simple to operate, conservation.

Detailed description of the invention

For making the object, technical solutions and advantages of the present invention clearly understand, below by specific embodiment, the present invention is described.But should be appreciated that, these describe just exemplary, and do not really want to limit the scope of the invention.In addition, in the following description, the description to known features and technology is eliminated, to avoid unnecessarily obscuring concept of the present invention.

Farina and tapioca are add the instant noodles processing method that raw material adopts αization process, and described method is: 1) wheat flour 74-85%, farina 5-10%, tapioca 10-20% are dry mixed even must mixed powder; 2) to step 1) mixed powder in add water, the gluten fortifier of 0.1-0.3%, the salt of 1-3%, the natural colouring matter of 0.05-0.15 ‰ of the 30-35% of mixed powder weight, then put into dough mixing machine Homogeneous phase mixing and obtain wetted surface grain; 3) the wetted surface grain that step (2) is become reconciled is put into awakeization equipment awakeization under normal temperature, normal pressure, the awakeization time is 15-20 minute; 4) by dough compound good for awakeization, then crush-cutting becomes dough sheet, the thickness that crush-cutting obtains dough sheet is 0.6-0.85mm, width is 2-2.5mm, the dough sheet that crush-cutting is good is put into Steam pressure control and carry out complete αization at 0.03MPa-0.08MPa scope steam box: be i.e. 100% gelatinization, the dough sheet of complete αization is cut off, fold, divide row, put into face box, forming surface block; 5) heated-air drying, baking temperature is more than or equal to 90 DEG C, is less than 100 DEG C, and keeps 40-60 minute in this temperature range.

More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications; these changes and improvements all fall in the claimed scope of the invention, and application claims protection domain is defined by appending claims and equivalent thereof.

Claims

1. farina and tapioca are add the instant noodles processing method that raw material adopts αization process, it is characterized in that: described method is: 1) wheat flour 74-85%, farina 5-10%, tapioca 10-20% are dry mixed even must mixed powder; 2) to step 1) mixed powder in add water, the gluten fortifier of 0.1-0.3%, the salt of 1-3%, the natural colouring matter of 0.05-0.15 ‰ of the 30-35% of mixed powder weight, then put into dough mixing machine Homogeneous phase mixing and obtain wetted surface grain; 3) the wetted surface grain that step (2) is become reconciled is put into awakeization equipment awakeization under normal temperature, normal pressure, the awakeization time is 15-20 minute; 4) by dough compound good for awakeization, then crush-cutting becomes dough sheet, the thickness that crush-cutting obtains dough sheet is 0.6-0.85mm, width is 2-2.5mm, the dough sheet that crush-cutting is good is put into Steam pressure control and carry out complete αization at 0.03MPa-0.08MPa scope steam box: be i.e. 100% gelatinization, the dough sheet of complete αization is cut off, fold, divide row, put into face box, forming surface block; 5) heated-air drying, baking temperature is more than or equal to 90 DEG C, is less than 100 DEG C, and keeps 40-60 minute in this temperature range.