| abstract |
An efficient preparation method of freeze-dried vegetable noodles belongs to the field of food processing. The present invention uses high-gluten wheat flour and vegetable flour as main raw materials, and adds modified starch, edible salt, emulsifier, edible colloid, water-holding agent, edible oil, flavor enhancer, colorant, maltodextrin, gluten powder, etc., The convenient instant freeze-dried vegetable noodles are obtained through proofing, pressing, cooking, gelatinization with high temperature steam, passing through water, ultrasonic treatment, and infrared freeze-drying. The moisture content of the freeze-dried noodles processed by the method of the invention is between 5% and 8%; the drying time is shortened by more than 10 hours compared with ordinary freeze-drying; the high-quality rate reaches more than 90%; easy to brew; , The color is light yellow, the shelf life is long, and the production power consumption is low. The invention is a high-efficiency and high-quality freeze-dried vegetable noodle production method with high product yield, long shelf life, simple technological process and low energy consumption, which is suitable for industrial production. |