Production of bean instant noodles and instant noodles therefrom

A production method and technology for instant noodles, which are applied in the fields of dairy products, food preparation, food preservation, etc., can solve the problems of complex deodorization process of soybean powder, high cost of soybean protein powder, poor taste, etc. The effect of taste and low production cost

Inactive Publication Date: 2007-09-05
许子岱
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These two kinds of production methods all can't make soybean noodles into fast-cooking food, and the noodles that make are thick, mouthfeel is poor
In addition, the deodorization process of soybean flour is complex, difficult and costly, and the cost of soybean protein powder is also high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0016] (1) Embodiment one comprises following production steps:

[0017] ① Soak soybeans in water added with active soy protein preservatives (the aqueous solution for soaking soybeans contains 0.5% to 1% active soy protein preservatives, preferably 0.7% active soy protein preservatives), so that the soybeans swell and soak The best time for soybeans is 4-6 hours, and the time can be appropriately extended or shortened according to needs. Although prolonged soaking time can make soybeans softer and facilitate subsequent grinding or crushing, it takes more time, and the soaking time is too short , the soybeans are harder, and it is more laborious to refine or crush them. When soaking soybeans, at least the soybeans should be submerged in water, and the ratio range of water and soybeans is generally better if there is enough residual water in the soaking tank after 6 hours.

[0018] ② Pick up the soaked soybeans, add an appropriate amount of water, grind the soaked soybeans int...

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PUM

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Abstract

A kind of instant soybean noodles rich in protein and nutrients is prepared through immersing soybean in water, grinding to obtain soybean milk, boiling, generating the dried skin of soybean milk, collecting said dried skins, drying, cutting to become noodles, frying in oil, centrifugally removing oil, and cooling. It is possible that the antistaling agent of soybean protein is added to immersing water or soybean milk.

Description

technical field [0001] The invention relates to a production method of soybean skin instant noodles and the soybean skin instant noodles prepared by the method. Background technique [0002] Instant noodles on the market generally have two classes, and a class is fried instant noodles, and another kind is non-fried instant noodles. These two kinds of instant noodles are generally all made with wheat flour, or rice flour, or corn flour, or buckwheat flour, or starch as the main raw material, and its nutritional labeling is low, and the protein content is about 6-11%. [0003] The traditional method of producing noodles generally has five kinds: 1, the powdery food is through adding water, stirring, calendering, cutting bar (as common wheat flour noodles); Die extrusion and strip making (such as Italian macaroni, starch silk, etc.); 3. Grinding food into a thick paste, dehydrating, cooking, extruding through a mold, and making strips (such as bridge rice noodles, rice noodles...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/211A23C20/02A23L3/3454A23L3/358A23L1/025A23L1/29A23L5/30A23L11/30A23L11/45A23L33/00
Inventor 许子岱
Owner 许子岱
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