Method for making health care instant noodles food with enterogastric micro-ecological regulating action

A technology of regulation and instant noodles, which is applied in food preparation, medical preparations containing active ingredients, baked goods, etc., can solve the problems of adding no functional oligosaccharides, prevent and suppress hyperlipidemia, simple production process, and improve The effect of immunity

Inactive Publication Date: 2008-05-28
广州伯凯生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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Method used

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  • Method for making health care instant noodles food with enterogastric micro-ecological regulating action
  • Method for making health care instant noodles food with enterogastric micro-ecological regulating action
  • Method for making health care instant noodles food with enterogastric micro-ecological regulating action

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1 contains the health-care instant noodles of soybean oligosaccharide

[0018] Soybean oligosaccharides and wheat flour are mixed evenly according to the ratio of 0.5% by weight, and then processed according to the conventional instant noodle manufacturing process, such as carrying out ingredients (by weight percentage) in the following manner:

[0019]

[0020] The above is the main ingredient of instant noodles, weighed by weight, mixed and stirred evenly, firstly made into fresh cut noodles, and then sprayed with oil, baked and cooled. The following seasonings (by weight) can be used for proportioning: edible salt 0.6-0.75, sesame oil 0.4-0.6, flavor (chicken) essence 0.1-0.4. On the basis of the above seasoning formula, you can also choose to add the following seasonings: cooked beef powder 0.4~0.6, chili noodles and fried sauce 0.25~0.4, pepper noodles 0.01~0.025, pepper noodles 0.01~0.025, bonito powder 0.15~0.25, dehydrated Vegetables 0.4-0.6, spic...

Embodiment 2

[0022] Embodiment 2 contains the health-care instant noodles of stachyose

[0023] Mix stachyose and wheat flour evenly according to the ratio of 0.8% by weight, and then process according to the conventional instant noodle manufacturing process, and the proportioning of ingredients (by weight percentage) is as follows:

[0024]

[0025] The formulation is the same as above.

Embodiment 3

[0026] Example 3 Health-care instant noodles containing isomaltooligosaccharide

[0027] Isomaltooligosaccharide and wheat flour / bean flour are mixed evenly according to the ratio of 0.4% by weight (wherein the weight percentage of wheat flour and soybean flour is 87%: 13%), then process according to the conventional instant noodle production process, and the proportioning ( By weight percentage) as follows:

[0028]

[0029] The formulation is the same as above.

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Abstract

The invention provides a production method of a health instant noodle food which has a regulating effect on intestinal and gastric microecology and is characterized in adding the health instant noodle food with functional oligosaccharides which comprise xylo-oligosaccharide, galacto-oligosaccharide, manno-oligosaccharide, stachyose, raffinose, fructo-oligosaccharide, isomalto-oligosaccharide, malto-oligosaccharide, soybean oligosaccharide, chitosan, lactosucrose, gentio-oligosaccharide; the mixture comprising one or more of the oligosaccharides constitutes the functional oligosaccharides and the functional oligosaccharides of 0.02-2.00 percent by weight of flour are mixed evenly with flour and processed in the workmanship of normal instant noodle food. The functional oligosaccharides pertain to bifidus factors; therefore, the invention has the physiological function of regulating the intestinal and gastric microecology of body to relieve constipation and lowering cholesterol and blood-sugar level, thereby providing a popular health food which has the functions of preventing and curing diseases.

Description

Technical field: [0001] The invention relates to a preparation method of health-care instant noodles containing functional oligosaccharides. Background technique: [0002] With the development of modern society and the accelerated pace of life, fast food culture has become increasingly popular, and convenience food has also been recognized by mainstream society. Especially instant noodle food, because it is easy to carry, instant, is subjected to wide welcome, especially long-distance travel, the main food of people away from home, is widely used day by day, becomes the popular food of popularization. [0003] At present, the popular instant noodle food in the market is mainly made of flour or rice flour, the difference between each other is the difference in taste and production process, and the common feature is mainly to satisfy the hunger and satiety, and lacks health care function. If taken for a long time, there is a risk of nutritional deficiencies. Developed succes...

Claims

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Application Information

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IPC IPC(8): A23L1/30A21D2/18A21D13/00A61K31/702A23L1/162A23L1/168A61P1/14A61P3/06A61P3/10A23L7/113
Inventor 王玉亭吴道贫王晓峰
Owner 广州伯凯生物技术有限公司
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