Processing technology of instant noodles

There are many kinds of instant noodles. Packaging forms include bagged noodles and cup noodles; From the taste point of view, it has soy sauce taste, salty taste, spicy taste, seasoning taste and mild noodles; In the production method, there are two methods: frying and non-frying. The process of making instant noodles is as follows: first, add 33% water to flour, mix the noodles with a dough mixer, then put the noodles into a calender to make noodles, and then cut them into noodles with a cutting machine. The cut noodles are sent to the digester through the conveyor belt, boiled for 1-2 min, and then seasoned. There are generally two kinds of seasoning treatment: one is soaking method and the other is spraying method. The seasoning noodles are cut into sections and divided into portions with a slicer. Non-fried instant noodles can be directly dried with hot air at 95℃, and fried instant noodles need to be boiled and fried with 130 ~ 150℃. The structure of fried instant noodles is porous, and its taste is better than that of instant noodles dried by hot air.

The inventor of instant noodles, Yasuo Ando.

The world's first package of instant noodles "Chicken Spicy Noodles" was invented by Yasuo Ando in 1958, when he was 48 years old, and the inspiration for developing instant noodles was born as early as 1945.

After World War II, Japan was seriously short of food, and most people were so hungry that they even ate potatoes and seedlings. Once in a while, Bai Fu Ando passed a Lamian Noodles stall and saw people in shabby clothes standing in a queue of twenty or thirty meters against the cold wind. Can't help but make him interested in Lamian Noodles. I think this is a huge demand from the public. But instead of developing, he weaves, raises silkworms, manages warehouses, sells slide projectors, makes salt, fishes, runs schools, develops nutritious food, and has been in prison. It was not until his credit portfolio as chairman went bankrupt and lost almost all his property in an instant that he decided to shift the focus of his career to "food". Later, he coined a word "Let the world be peaceful when you are full"-only when you are full can the world be peaceful. As the corporate philosophy of Nissin Food Company, it also stems from the experience during this period.

1958 In the spring, when Ando was penniless, he began to study the inspiration he got in the poor times. He built a 10 square meter shack as a research room in the backyard of his home in Ikeda City, Osaka Prefecture. I found an old chef who made noodles, and then I bought a Chinese wok with a diameter of 1 m, a bag of18kg flour, cooking oil and so on. I put my things in the back seat of my bike and moved home. Bury oneself in developing instant noodles.

The truth realized through repeated development

The instant noodles envisioned by Ando are instant noodles that can be eaten immediately as long as hot water is added. It is very simple to eat. He set five goals. First, the taste is not only delicious but also insatiable. Secondly, it can become a regular product of family kitchen with high preservation. Third, it is simple and does not require cooking. Fourth, the price is cheap. Fifth, because it is food, it must be safe and hygienic.

Although the goal has been set, the development progress is slow. At the beginning of the research, I was completely in the exploratory stage. I got up at 5: 00 in the morning and got into the cabin at once. I study until one or two in the middle of the night, and the average sleep time is less than four hours. This kind of day lasted for a whole year without a day off.

In the noodle business, he is a complete layman. The ingredients of noodles are exquisite and learned. He tried all the methods he could think of, but to no avail. When processed on the dough mixer, some dough is loose and some dough sticks together. Throwing and throwing, doing and doing, the whole development has become a repetitive process, and there is no hope. Later, I finally realized an experience: food pays attention to balance. The development of food is the process of pursuing and discovering this unique and wonderful balance.

Inspired by family.

After some efforts, although the preservation problem was solved, dried noodles could not be quickly restored to a bowl of Chinese food.

Later, Mrs Ando's cooking inspired him. There are countless holes in the dough of fried food, just like sponges. This is because the skin of noodles is blended with water, and the water inside will disperse during frying, forming "holes". Add boiling water and it will soon soften. In this way, the problems of preservation and cooking can be solved at the same time by soaking noodles in soup to make them tasty, then frying them and drying them. Excited, he called this method "instant hot oil drying method" and obtained the patent of instant noodles.

First, the processing method of corn instant noodles

The processing method of the instant corn noodles adopts the fermentation technology, so that the instant corn noodles are good in taste, easy to digest, harmless to the stomach and convenient to eat.

Characterize in that: that corn is put into a water immersion tank, and 1-3% yeast pow is added at the temperature of 30-50 DEG C for fermentation for 3-7 days, then the corn slurry is sent into a refiner to be broken into corn slurry, then the corn slurry is remove from the screen by a vibrating screen and dehydrated, and the wet noodles with the water content of about 30% are put into an extruder for extrusion, and the temperature of the extruder head is 50 DEG C.. ..

The extruded corn noodles are cooled, weighed and packaged to produce the products of the method. Use boiled water for 6 minutes when eating.

The corn instant noodles made by this processing method not only retain and strengthen the unique nutritional components of corn, but also have the characteristics of convenient eating. Due to the fermentation process, the starch in corn components has been fully expanded. The advantages of fully expanded starch are: compared with dry grinding, the particle size of corn syrup obtained by grinding is smaller, which reduces the roughness of noodles. The smooth and fully expanded starch has good gluten after several times of extrusion, so the noodles have a strong taste, and the soup will not be turbid and continuous after soaking for 40 minutes, and the elasticity is good.

Second, the processing method of buckwheat instant noodles

Buckwheat instant noodles are miscellaneous grains instant noodles with nutrition and health care function produced by ordinary instant noodle production line. It solves the problems of forming and breaking strips in the noodle making process, is rich in nutrients, reasonable in proportion, and has enough chewiness after rehydration. Buckwheat flour is generally added in an amount of 40-60%, which is rich in health-care factor rutin, and is an ideal health-care staple food for ordinary people and diabetics. After the pilot test, this technology has cooperated with some manufacturers in production technology, and there are products available for tasting.

Production conditions: ordinary instant noodles and flat equipment are needed, and the production process conditions are adjusted to produce according to the formula.

SETTING: College of Food Science, China Agricultural University.

Address: No.294, East Zone, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing Zip code: 100083.

Tel: 0 10-6233733 1, 62336437

Email:Zhgjiang@bjaav.edu.cn

Contact: Jiang