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Nutrition-intensified instant noodles

An instant noodle and nutritional technology, applied in dough processing, baking, food preparation, etc., can solve the problems of unfavorable long-term food, nutritional insufficiency, etc., and achieve the effect of good rehydration rate, rich nutrition, and low cost

Inactive Publication Date: 2009-05-06
赵静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since commercially available instant noodles are all made of wheat, there are also disadvantages of nutritional insufficiency and long-term food disadvantages.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0012] Select 80 parts of wheat flour, 5 parts of lotus seeds, 5 parts of lotus root powder, 2 parts of wolfberry powder, 2 parts of yam powder, and 2 parts of red date paste, and send them to the dough mixer to mix evenly, and add 8 parts of cabbage juice, 8 parts of celery juice, carrot juice 8 parts, 2 parts of salt and water start kneading the noodles until they are kneaded into a ball by hand, and then loosened to form a good noodle; then put the reconciled noodles into an extrusion cooking machine for cooking and extrude them into flakes ; Then the flaky face is sent into the noodle rolling machine to be rolled into strips, and cut into strips by a noodle knife to form piles; the formed noodle threads are cut off as required, and folded into instant noodle-shaped blocks; the blocks are first Put it into a frying box, and then put it into a frying equipment for frying. After cooling, the fried pieces are packed into bags and sold as commodities.

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Abstract

The invention relates to an instant noodle enhancing nutrition, which is characterized by consisting of wheat flour, lotus seeds, lotus root starch, medlar, yam, mashed red date, carrot juice, cabbage juice, celery juice, etc. The instant noodle has low cost and wide raw material resources; and the instant noodle produced contains vitamin, mineral coarse fibers and a plurality of microelements, and is characterized by rich nutrition, good taste, no breaking and good rehydration rate.

Description

technical field [0001] The invention relates to a fast food, in particular to a nutritionally enhanced instant noodle, which belongs to the food production technology. Background technique [0002] Instant noodles are just being welcomed by people as a kind of fashionable fast food, and there are a lot of popular instant noodle brands of various flavors on the market. However, the raw material for producing instant noodles is high-quality wheat, and domestic areas and quantities capable of producing high-quality wheat are limited, so a large amount of high-quality wheat has to be imported from abroad in order to meet market requirements, thereby increasing the production cost of instant noodles. For this reason, people are carrying out unremitting research for making the raw material diversification of producing instant noodles. Because commercially available instant noodles are all made from wheat, there are also the disadvantages of incomplete nutrition and unfavorable lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/212A23L1/48A21D2/36A23L1/29A23L7/113A23L19/00A23L33/00A23L35/00
Inventor 赵静
Owner 赵静
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