Nutrition health care soya-bean juice powder instant noodles and processing technique thereof

A processing technology and technology of soybean juice powder, applied in the field of nutritional soybean juice powder instant noodles and processing technology, can solve the problems of unsatisfactory, unbalanced, insufficient and the like, and achieve the effects of high utilization rate, good environmental protection performance and no beany smell

Inactive Publication Date: 2008-09-10
方辉宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The nutritional labeling contained in the instant noodles sold on the market is seriously insufficient and unbalanced according to the ratio of heat energy (protein, fat, sugar) that the human body must take in for a meal a

Method used

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  • Nutrition health care soya-bean juice powder instant noodles and processing technique thereof
  • Nutrition health care soya-bean juice powder instant noodles and processing technique thereof

Examples

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Example Embodiment

[0025] As shown in Fig. 2, the cooling device 12 includes a cooling chamber and an exhaust chamber, and the two chambers are connected. A high-speed centrifuge 3 is installed in the cooling chamber, which is driven by a motor 4. The cooling chamber is provided with a hot slurry inlet 1, a slurry outlet 2 and a cold air inlet 5. The bottom is a slurry storage container; the top of the exhaust chamber is equipped with an exhaust port 6 for exhaust A water spray pipe 9 is arranged indoors, a number of high-pressure spray heads 7 are arranged on the water spray pipe, a recovery pool 8 is arranged below the exhaust chamber, a water outlet pipe 11 is arranged in the pool, and a water storage container is arranged below the pool.

[0026] Take the raw materials of the present invention: 50 grams of yellow soybeans, 30 grams of black soybeans, 65 grams of wheat flour, 4 grams of jujube, 2 grams of shrimp skin, 2 grams of black fungus, 2 grams of kelp, 8 grams of palm oil, 4 grams of chick...

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Abstract

The invention discloses a nutritional and healthy soybean instant noodle which is made by soybean juice powder and the processing technique thereof. Soybean, black bean and wheat flour are taken as main materials to prepare the nutritional and healthy soybean instant noodle, and matched with Chinese data, kelp, shrimp husk, black fungus, palm oil, chicken liver, oyster, pig kidney, etc., which are made into a seasoning. The prepared nutritional and healthy soybean instant noodle has well-balanced nutrition and health care function. By adopting the processing technique of the nutritional and healthy soybean instant noodle of the invention, water can be recycled, no waste water is discharged, loss of fat, protein and carbohydrate contained in the soybean does not occur, thus promoting the product yield and lowering production cost. The nutritional and healthy soybean instant noodle of the invention has good taste and no beany flavor and the processing technique of the invention ensures high use ratio of soybean and good environmental protection performance.

Description

technical field [0001] The invention relates to an instant noodle, in particular to a nutritious bean juice powder instant noodle and a processing technology thereof. Background technique [0002] The nutritional labeling contained in the instant noodles sold on the market is seriously insufficient and unbalanced according to the ratio of heat energy (protein, fat, sugar) that the human body must take in for a meal according to the National Nutrition Society and the amount of vitamins and trace elements. The heat energy and other nutrients needed for the normal development and growth of the human body cannot be obtained. It can only play a temporary role in alleviating hunger. [0003] With the development of science and technology, the improvement of people's living standards and the continuous improvement of diet structure, the food that modern people need and yearn for on the table generally needs to have high and balanced nutritional content, strong medical care, long s...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/29A23L1/48A23L1/221A23C20/02A23L11/00A23L27/10A23L33/00A23L35/00
Inventor 方辉宇
Owner 方辉宇
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