Coarse cereals instant noodle and preparation method thereof

A technology of instant noodles and miscellaneous grains, which is applied in food preparation, dough processing, baking, etc., can solve the problems of loss of nutritional and health ingredients, lack of gluten, and impact on health, and achieve the effect of chewy taste, rich nutrition, and long shelf life

Inactive Publication Date: 2009-06-10
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, high-temperature frying leads to nutritional loss of finished instant noodles, especially carotenoids, vitamins and other nutritional and health ingredients. Deep frying can also lead to fatty acid spoilage of the product, long-term consumption will affect health, and the shelf life of the product will be affected
[0003] Miscella...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Mixing of raw materials: Weigh 15kg of oat flour, 84kg of wheat flour, 0.9kg of gluten-enhancing agent, 0.09kg of monoglyceride, and 0.01kg of compound phosphate, and mix evenly;

[0023] (2) One-time extrusion: Add 34kg of water as needed, control the pressure at 6Mpa, and the temperature at 80°C, and make the mixture realize pre-gelatinization after one-time extrusion;

[0024] (3) Secondary extrusion: Control the pressure at 10Mpa and the temperature at 120°C; the primary extrusion mixture is then subjected to secondary extrusion to complete the curing;

[0025] (4) Forming: Forming through a metal template to obtain round noodles, which are then processed into corrugated noodles;

[0026] (5) Drying: Microwave heat treatment for 30 seconds, then rapid drying and cooling by hot air at 90°C;

[0027] (6) Packing: match with seasoning bag, package bag of miscellaneous grains and instant noodles.

Embodiment 2

[0029] (1) Mixing of raw materials: Weigh 25kg of corn flour, 8kg of soybean flour, 7kg of whole sweet potato flour, 57kg of wheat flour, 1.8kg of gluten enhancer, 1.0kg of monoglyceride, 0.2kg of compound phosphate, and mix evenly;

[0030] (2) One-time extrusion: Add 28kg of water as needed, control the pressure at 9Mpa, and the temperature at 60°C, and make the mixture pre-gelatinized after one-time extrusion;

[0031] (3) Secondary extrusion: control the pressure at 15Mpa and the temperature at 90°C; carry out secondary extrusion;

[0032] (4) Forming: forming by metal templates to obtain flat noodles, which are then processed into corrugated noodles;

[0033] (5) Drying: Microwave heat treatment for 90 seconds, then rapid drying and cooling by hot air at 60°C;

[0034] (6) Packing: Packed with a seasoning packet and packed into a bowl of miscellaneous grain instant noodles.

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PUM

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Abstract

The invention discloses coarse cereals instant pasta and a preparation method. The coarse cereals instant pasta includes 15%-40% of coarse cereals powder, 57%-84% of wheat flour and 1%-3% of food additives. The preparation method includes steps: mixing raw materials, adding proper amount of water according to need, extruding and slaking, secondary extruding and slaking, shaping, heating by microwave, drying by hot wind, and packaging into bag-type or cup-type or bowl-type instant pasta with flavoring packet. The method has advantages of secondary extrusion moulding, no need of frying process, low oil content, rich nutrition, good rehydration performance, tough and slippery taste, coarse cereals characteristic flavor, and long storage life.

Description

technical field [0001] The invention belongs to the field of instant food processing, and in particular relates to instant noodles and a production method thereof, in particular to miscellaneous grain instant noodles and a preparation method thereof. technical background [0002] As prior art, instant noodles are to be main raw material with single wheat flour, add a certain amount of food additives, process through mixing, calendering, slicing, cutting off, cooking, high-temperature frying, cooling, packing. Its main technical features are calendering and high-temperature frying. However, high-temperature frying leads to nutritional loss of instant noodle products, especially carotenoids, vitamins and other nutritional and health ingredients. Deep frying can also lead to fatty acid spoilage of the product, long-term consumption will affect health, and the shelf life of the product will be affected. [0003] Miscellaneous grains are not only rich in protein, fat, polysaccha...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L1/217A23L1/20A21D2/36A23L1/29A23L7/113
Inventor 陈运中
Owner WUHAN POLYTECHNIC UNIVERSITY
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