EFFICIENT AND HIGH-QUALITY PREPARATION METHOD OF LYOPHILIZED VEGETABLE NOODLES

Abstract

An efficient and high-quality preparation method of lyophilized vegetable noodles is disclosed, which uses high gluten wheat flour and vegetable powder as major raw materials, adds modified starch, edible salt, an emulsifier, edible colloid, a water retaining agent, edible oil, a flavoring agent, a colorant, maltodextrin and wheat gluten, and conducts rising, dough pressing, cooking, high temperature steam gelatinization, rinsing, ultrasonic treatment and infrared lyophilization to obtain convenient and instant lyophilized vegetable noodles. The lyophilized noodles processed by adopting the method have moisture content of 5%-8%, shortened drying time by more than 10 h than ordinary lyophilization, merit factor of more than 90%, easy brewing, smooth and pliable taste, strong aroma, yellowish color, long shelf life and low production power consumption. The method is an efficient preparation method of high-quality lyophilized vegetable noodles having high product yield, long shelf life, low energy consumption and applicability for industrial production.

Claims

1. An efficient and high-quality preparation method of lyophilized vegetable noodles, comprising: (1) raw material pretreatment: mixing high gluten wheat flour, water, oil, vegetable powder and phospholipid in proportion, and homogenizing with a homogenizer for 3-10 min to fully mix the above materials; uniformly mixing modified starch, edible salt, an emulsifier, edible colloid, a water retaining agent, edible oil, a flavoring agent, a colorant, maltodextrin and wheat gluten in proportion for later use; the modified starch is hydroxypropyl phosphate distarch; (2) dough preparation: mixing all the components listed in step (1), which are the raw materials obtained in the step (1), into a dough batch, and beating the dough for 20-30 min to obtain standby dough; (3) dough rising: covering the dough obtained in the step (2) with a plastic wrap to prevent water from evaporating, and making the dough rise at 20-30° C. for 30-40 min; (4) dough pressing: firstly cutting the dough after rising into thick sheets to facilitate subsequent pressing; then, repeatedly rolling from the thick sheets to thin sheets for 2-3 cycles, i.e., pressing into a dough sheet with a thickness of 1mm; sprinkling with flour; finally, pressing the dough sheet into noodles by using a dough cutting function of a noodle press, and sprinkling with the flour to prevent the noodles from sticking; (5) cooking and rinsing: putting the noodles obtained in the step (4) into a pot when water temperature reaches 50-60° C.; cooking for 6-8 min after the water is boiled; taking out the noodles and putting into cold water at 0° C.; standing for 3-7 min, and then taking out the noodles for later use; (6) high temperature steam gelatinization and rinsing: putting the half-cooked noodles obtained in the step (5) into high temperature steam at 200-300° C. and 3-3.5 MPa for continuous treatment for 10-15 min; then putting the noodles into cold water at 0° C.; standing for 3-7 min, and then taking out the noodles for later use; (7) ultrasonic treatment: loading ultrasound to the noodles obtained in the step (6) for treatment, wherein the ultrasonic power is 40 KHz, the treatment time is 6-7 min, the power is 600 W/kg and treatment temperature is 20° C.; (8) infrared lyophilization: quickly freezing the noodles obtained in the step (7) in a refrigerator at −50° C. for 7-8 h, and after taking out, putting the noodles into a lyophilization warehouse for infrared lyophilization and dehydration, wherein an infrared lyophilization and dehydration technology is as follows: temperature of a cold trap is −40° C.; system pressure intensity is 80 Pa; infrared light source wavelength is 2.4-3 μm; irradiation power is 0.7-0.9 W/cm.sup.2; irradiation distance is 80 mm; and drying time under system pressure is 10-15 h, until a moisture content of the noodles is 5-8%.

2. The efficient and high-quality preparation method of lyophilized vegetable noodles according to claim 1, wherein in the step (1), according to mass parts, the addition amounts of various raw materials are respectively: 200-230 parts of high gluten wheat flour, 70-85 parts of water, 4-6 parts of oil, 10-20 parts of vegetable powder, 0.16-0.19 part of phospholipid, 6-8 parts of modified starch, 4-6 parts of edible salt, 0.02-0.05 part of emulsifier, 0.4-0.8 part of edible colloid, 1-1.5 parts of water retaining agent, 4-6 parts of edible oil, 0.08-0.10 part of flavoring agent, 0.018-0.020 part of colorant, 0.02-0.06 part of maltodextrin and 16-24 parts of wheat gluten.

3. The efficient and high-quality preparation method of lyophilized vegetable noodles according to claim 1, wherein in the step (1), the preparation process of the hydroxypropyl phosphate distarch is as follows: adding 180-190 parts of purified water to 100-150 parts of corn starch, and then adding 16-20 parts of propylene oxide for etherifying at 50-55° C. for 3.5-4.0 h; adding 1.5-1.8 parts of sodium hexametaphosphate to the etherification product to conduct a crosslinking reaction for 4.0-4.5 h; washing the above crosslinking reaction product with the purified water to remove impurities through four-stage cyclone washing; and drying the washed product at 105-110° C. for 5-5.5 h to obtain the modified starch which is the hydroxypropyl phosphate distarch.

4. The efficient and high-quality preparation method of lyophilized vegetable noodles according to claim 1, wherein in the step (1), the emulsifier is fatty acid monoglyceride, soybean phospholipid, sucrose ester or sorbitol ester.

5. The efficient and high-quality preparation method of lyophilized vegetable noodles according to claim 3, wherein in the step (1), the emulsifier is fatty acid monoglyceride, soybean phospholipid, sucrose ester or sorbitol ester.

6. The efficient and high-quality preparation method of lyophilized vegetable noodles according to claim 1, wherein in the step (1), the water retaining agent is one or a mixture of more than one of sodium hexametaphosphate, sodium dihydrogen phosphate and sodium tripolyphosphate.

7. The efficient and high-quality preparation method of lyophilized vegetable noodles according to claim 3, wherein in the step (1), the water retaining agent is one or a mixture of more than one of sodium hexametaphosphate, sodium dihydrogen phosphate and sodium tripolyphosphate.

8. The efficient and high-quality preparation method of lyophilized vegetable noodles according to claim 4, wherein in the step (1), the water retaining agent is one or a mixture of more than one of sodium hexametaphosphate, sodium dihydrogen phosphate and sodium tripolyphosphate.

9. The efficient and high-quality preparation method of lyophilized vegetable noodles according to claim 1, wherein the edible colloid is one or a mixture of more than one of guar gum, xanthan gum and locust bean gum; the flavoring agent is one or a mixture of more than one of disodium 5′-ribonucleotide and sodium L-glutamate; the colorant is one or a mixture of more than one of gardenia yellow, riboflavin and curcumin; and the vegetable powder is one or a mixture of more than one of spinach powder, tomato powder, kale powder, yam powder, potato powder, buckwheat powder, okra powder, wolfberry powder, agaricus bisporus powder and maca powder.

10. The efficient preparation method of lyophilized vegetable noodles according to claim 6, wherein the edible colloid is one or a mixture of more than one of guar gum, xanthan gum and locust bean gum; the flavoring agent is one or a mixture of more than one of disodium 5′-ribonucleotide and sodium L-glutamate; the colorant is one or a mixture of more than one of gardenia yellow, riboflavin and curcumin; and the vegetable powder is one or a mixture of more than one of spinach powder, tomato powder, kale powder, yam powder, potato powder, buckwheat powder, okra powder, wolfberry powder, agaricus bisporus powder and maca powder.

Description

DETAILED DESCRIPTION

[0035] The technical solution of the present invention is further described below in combination with specific embodiments.

[0036] Embodiment 1: a method for improving quality of spinach lyophilized noodles

[0037] Weighing 200 g of high gluten wheat flour, 80 g of water, 5 g of soybean oil, 15 g of spinach powder, 0.16 g of phospholipid, 7 g of hydroxypropyl phosphate distarch, 6 g of edible salt, 0.04 g of fatty acid monoglyceride, 0.4 g of guar gum, 0.75 g of sodium hexametaphosphate, 0.35 g of sodium dihydrogen phosphate, 5 g of olive oil, 0.04 g of disodium 5′-ribonucleotide, 0.05 g of sodium L-glutamate, 0.012 g of gardenia yellow, 0.006 g of riboflavin, 0.06 g of maltodextrin and 18 g of wheat gluten; mixing the high gluten wheat flour, the water, the oil, the vegetable powder and the phospholipid in proportion, and homogenizing with a homogenizer for 7 min to fully mix the above materials; uniformly mixing the hydroxypropyl phosphate distarch, the edible salt, the fatty acid monoglyceride, the guar gum, the sodium hexametaphosphate, the sodium dihydrogen phosphate, the olive oil, the disodium 5′-ribonucleotide, the sodium L-glutamate, the gardenia yellow, the riboflavin, the maltodextrin and the wheat gluten; putting the mixture into a dough batch; beating the dough for 20 min to obtain a standby dough; covering the dough with a plastic wrap to prevent water from evaporating, and making the dough rise at 25° C. for 30 min; firstly cutting the dough after rising into thick sheets with thickness of about 1 cm by using a knife to facilitate subsequent pressing; then, repeatedly rolling the dough blocks to thin sheets; repeatedly rolling from the thick sheets to the thin sheets for 3 cycles, i.e., pressing into a dough sheet with a thickness of about 1 mm; sprinkling with a little flour; finally, pressing the dough sheet into noodles with a width of about 3 mm by using the dough cutting function of a noodle press, putting the noodles into a basin and sprinkling with a little flour to prevent the noodles from sticking; putting the noodles into a pot when water temperature reaches 50° C.; cooking for 6 min after the water is boiled; taking out the noodles and putting into cold water at 0° C.; standing for 5 min, and then taking out the noodles for later use; rinsing the cooked noodles with cold water, and putting into high temperature steam at 200° C. and 3 MPa for continuous treatment for 10 min; then putting the noodles into cold water (0° C.); after 3 min, taking out the noodles for later use; loading ultrasound to the noodles obtained in the previous step for treatment, wherein the ultrasonic power is 40 KHz, the treatment time is 7 min, the power is 600 W/kg and treatment temperature is 20° C.; quickly freezing the noodles after ultrasonic treatment in a refrigerator at −50° C. for 7 h, and after taking out, putting the noodles into a lyophilization warehouse for infrared lyophilization and dehydration; a drying technology is as follows: temperature of a cold trap is −40° C.; system pressure intensity is 80 Pa; infrared light source wavelength is 2.4 μm; irradiation power is 0.9 W/cm.sup.2; irradiation distance is 80 mm; and drying time under system pressure is 10.5 h, until the moisture content of the noodles is 5% to obtain the convenient lyophilized spinach noodles. The drying time is shortened by 13 h than ordinary lyophilization, and the merit factor is 92%.

[0038] Embodiment 2: a method for improving quality of tomato lyophilized noodles

[0039] Weighing 220 g of high gluten wheat flour, 85 g of water, 6 g of soybean oil, 18 g of tomato powder, 0.18 g of phospholipid, 8 g of hydroxypropyl phosphate distarch, 5 g of edible salt, 0.03 g of sucrose ester, 0.3 g of guar gum, 0.3 g of xanthan gum, 0.55 g of sodium hexametaphosphate, 0.85 g of sodium tripolyphosphate, 4 g of olive oil, 0.04 g of disodium 5′-ribonucleotide, 0.05 g of sodium L-glutamate, 0.011 g of gardenia yellow, 0.008 g of curcumin, 0.05 g of maltodextrin and 20 g of wheat gluten; mixing the high gluten wheat flour, the water, the oil, the vegetable powder and the phospholipid in proportion, and homogenizing with a homogenizer for 7 min to fully mix the above materials; uniformly mixing the hydroxypropyl phosphate distarch, the edible salt, the sucrose ester, the guar gum, the xanthan gum, the sodium hexametaphosphate, the sodium tripolyphosphate, the olive oil, the disodium 5′-ribonucleotide, the sodium L-glutamate, the gardenia yellow, the curcumin, the maltodextrin and the wheat gluten; putting the mixture into a dough batch; beating the dough for 20 min to obtain a standby dough; covering the dough with a plastic wrap to prevent water from evaporating, and making the dough rise at 25° C. for 30 min; firstly cutting the dough after rising into thick sheets with thickness of about 1 cm by using a knife to facilitate subsequent pressing; then, repeatedly rolling the dough blocks to thin sheets; repeatedly rolling from the thick sheets to the thin sheets for 2 cycles, i.e., pressing into a dough sheet with a thickness of about 1 mm; sprinkling with a little flour; finally, pressing the dough sheet into noodles with a width of about 3 mm by using the dough cutting function of a noodle press, putting the noodles into a basin and sprinkling with a little flour to prevent the noodles from sticking; putting the noodles into a pot when water temperature reaches 60° C.; cooking for 8 min after the water is boiled; taking out the noodles and putting into cold water at 0° C.; standing for 7 min, and then taking out the noodles for later use; rinsing the cooked noodles with cold water, and putting into high temperature steam at 220° C. and 5 MPa for continuous treatment for 12 min; then putting the noodles into cold water (0° C.); after 5 min, taking out the noodles for later use; loading ultrasound to the noodles obtained in the previous step for treatment, wherein the ultrasonic power is 40 KHz, the treatment time is 7 min, the power is 600 W/kg and treatment temperature is 20° C.; quickly freezing the noodles after ultrasonic treatment in a refrigerator at −50° C. for 7 h, and after taking out, putting the noodles into a lyophilization warehouse for infrared lyophilization and dehydration; a drying technology is as follows: temperature of a cold trap is −40° C.; system pressure intensity is 80 Pa; infrared light source wavelength is 3 μm; irradiation power is 0.75 W/cm.sup.2; irradiation distance is 80 mm; and drying time under system pressure is 15 h, until the moisture content of the noodles is 5% to obtain the convenient lyophilized tomato noodles. The drying time is shortened by 11 h than ordinary lyophilization, and the merit factor is 95%.