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Instant noodles seasoning powder material

A seasoning powder and instant noodle technology, applied in application, food preparation, food science, etc., to achieve the effects of extending shelf life, improving nutritional value, and inhibiting loss

Inactive Publication Date: 2008-09-10
HENAN ZHENGLONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although some teas are used in dishes, but still less

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1: The present invention is prepared from the following raw materials in grams by weight: 0.8 kg of tea powder, 69 kg of salt, 16 kg of monosodium glutamate, 6 kg of white sugar, 1.5 kg of yeast essence, 1.5 kg of hydrolyzed protein, and 1 kg of maltodextrin , 0.6 kg of disodium 5'-inosinate, 0.6 kg of disodium 5'-guanylate, 3 kg of pork bone powder. After the powders of the above-mentioned raw materials are mixed evenly, they are packaged in small packets to become the powder packets in each packet of instant noodles, brewed together with the instant noodles when eating, and the weight of each packet is 5.6-7.2 grams.

Embodiment 2

[0008] Embodiment 2: The present invention is prepared from the following raw materials in grams by weight: 21.5 kilograms of tea powder, 48.3 kilograms of salt, 16 kilograms of monosodium glutamate, 6 kilograms of white sugar, 1.5 kilograms of yeast extract, 1.5 kilograms of hydrolyzed protein, and 1 kilogram of maltodextrin , 0.6 kg of disodium 5'-inosinate, 0.6 kg of disodium 5'-guanylate, 3 kg of pork bone powder.

Embodiment 3

[0009] Embodiment 3: The present invention is prepared from the following raw materials in grams by weight: 0.8 kg of tea powder, 48.3 kg of salt, 16 kg of monosodium glutamate, 6 kg of white sugar, 1.5 kg of yeast extract, 1.5 kg of hydrolyzed protein, and 1 kg of maltodextrin , 0.6 kg of disodium 5'-inosinate, 0.6 kg of disodium 5'-guanylate, 3 kg of pork bone powder. After the powders of the above-mentioned raw materials are mixed evenly, they are packaged in small packets to become the powder packets in each packet of instant noodles, brewed together with the instant noodles when eating, and the weight of each packet is 5.6-7.2 grams.

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PUM

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Abstract

The invention relates to an instant noodle seasoning powder which contains the component of tea and is packaged in a seasoning powder package of the instant noodle. The instant noodle seasoning powder comprises the following components by weight portion: 0.8-21.5 percent of tea powder, 48.3-69 portions of salt, 16 portions of gourmet powder, 6 portions of white sugar, 1.5 portions of yeast extract, 1.5 portions of protein hydrolysate, 1 portion of maltodextrin, 0.6 portion of inosine 5' -monophosphate (IMP), 0.6 portion of guanosine 5'-monophosphate (GMP) and 3 portions of pig bone refined powder. The instant noodle adopts tea in the seasoning and has the following advantages: the nutritive value of the instant noodle is promoted, the flavor series of the instant noodle can be enriched and the shelf life of the seasoning powder package of the instant noodle can be prolonged.

Description

technical field [0001] The invention belongs to the technical field of instant noodle condiment processing, and in particular relates to an instant noodle seasoning powder packed in an instant noodle bag and containing tea ingredients. Background technique [0002] China is the hometown of tea, and the history of making and drinking tea has been thousands of years. After modern scientific separation and identification, tea contains more than 450 kinds of organic chemical components and more than 40 kinds of inorganic mineral elements. There are mainly the following categories: 1. Tea polyphenols: it is the general term for catechins, acetones, phenolic acids and anthocyanins in tea. Tea polyphenols have a strong antioxidant effect and can be used for food preservation and antisepsis; they can inhibit the degradation and destruction of VA, VC and other vitamins in beverages; they have good quality preservation and damage resistance effects on meat and its pickled products. ...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
Inventor 姚忠良王海李效玫李国海叶文政
Owner HENAN ZHENGLONG FOOD
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