Instant flour of multiple nutritive components and its producing method

A production method and multi-nutritional technology, applied in food science, dough processing, baking, etc., can solve the problems that cannot meet the safety of instant food, healthy nutrition, unfavorable chemical substances, unfavorable health, etc., and achieve the benefit of human health , high nutritional value, scientific ratio effect

Inactive Publication Date: 2009-06-10
LIANGFU FLOUR GROUP ANHUI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current instant noodle products mainly include instant noodles, but instant noodles have been on the market for many years. Although manufacturers often update seasonings, their mouthfeel will inevitably make people feel greasy; Eating is not conducive to health, and cannot meet people's requirements for instant food safety, health and nutrition

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0028] A kind of instant flour with many nutritional ingredients, its raw material weight ratio is (kg):

[0029] Flour 60

[0030] rice noodles 35

[0031] Calcium (can be commercially available calcium tablets) 0.3

[0032] Compound vegetable juice (based on dry weight of vegetables) 4 (celery, tomato mixed juice)

[0033] milk powder 3

[0034] Coenzyme Q-10 0.04.

[0035] Production Method:

[0036] (1), mix flour, rice flour, calcium, compound vegetable juice, milk powder, and coenzyme Q-10

[0037] (2), add water to make powder emulsion,

[0038] (3), gelatinization,

[0039] (4), divided into tiles, dry

[0040] (5), crushing, sieving,

[0041] (6) Measuring packaging.

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PUM

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Abstract

The present invention discloses a kind of instant flour of multiple nutritive components and its production process. The instant flour is produced with wheat flour, rice powder, calcium, composite vegetable juice, milk powder and coenzyme Q-10, and through mixing and gelatinization. It has high nutritive value, easy eating and health functions.

Description

technical field [0001] The invention belongs to a kind of food, in particular to instant flour with multiple nutritional components and a preparation method thereof. Background technique [0002] There are a lot of foods on sale in the existing market, such as noodles, bread, buns, steamed buns, sesame paste, etc. These foods all belong to traditional foods and are loved by people. Noodles need to be boiled, while buns and steamed buns need to be boiled and steamed. These are not convenient and ready-to-eat foods, and the eating occasions are limited. The current instant noodle products mainly include instant noodles, but instant noodles have been on the market for many years. Although manufacturers often update seasonings, their mouthfeel will inevitably make people feel greasy; Edible, be unfavorable for health, can not satisfy people to the requirement of ready-to-eat food safety, healthy nutrition. People are eager for a new type of safe food that can satisfy people's...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36A21D2/02A21D2/08
Inventor 潘兴喆张良夫
Owner LIANGFU FLOUR GROUP ANHUI
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