Production process of sugar-free non-fried instant noodles

A technology of non-fried instant noodles and production technology, applied in application, food preparation, food science, etc., can solve the problems of unbalanced nutrition and insufficient processing performance of sugar-free foods, and achieve easy absorption, enhanced processing performance, and complete nutrition Effect

Inactive Publication Date: 2011-09-14
刘建青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a production process of sugar-free non-fried instant noodles in view of the deficiencies of the prior art. This process overcomes the defects of unbalanced nutrition and insufficient processing performance of sugar-free foods, and makes the produced instant noodles nutritionally comprehensive. , and facilitate processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The production process of wheat bran sugar-free non-fried instant noodles comprises the following steps:

[0021] (1) Raw material pretreatment:

[0022] Wheat bran treatment: Take 5000 grams of water and add it to 2000 grams of wheat bran, then add 2 grams of cabbage black rot Xanthomonas campestris to mix well, and ferment at 25-38 ° C for 5 hours to 6 hours Hours later, bake the fermented wheat bran at a temperature not exceeding 75°C until the moisture content in the fermented wheat bran is lower than 12%, and then grind the dried fermented wheat bran to a fineness of 80 mesh to 850 To obtain the wheat bran fabric;

[0023] (2) Dough mixing: take by weighing 2000 grams of wheat bran fabrics and 2000 grams of water and stir evenly to make dough;

[0024] The xanthomonospore polysaccharide cornmeal is made in the following way: take 1000 grams of cornmeal with a fineness of 450-850 mesh, add 1500 grams of water, stir evenly to form corn paste, and place the corn pas...

Embodiment 2

[0029] The production process of wheat bran compound sugar-free non-fried instant noodles comprises the following steps:

[0030] (1) Raw material pretreatment:

[0031] Wheat bran treatment: take 5000 grams of water and add it to 2000 grams of wheat bran, then add 100 grams of wheat bran weight Xanthomonas campestris of cabbage black rot, mix well, and ferment at 25°C for 5 After ~6 hours, dry the fermented wheat bran at a temperature not exceeding 75°C until the moisture content in the fermented wheat bran is lower than 12%, and then grind the dried fermented wheat bran to a fineness of 80 mesh ~850 meshes to obtain wheat bran fabrics;

[0032] Okara treatment: Put 2,000 grams of soybean dregs remaining after extracting protein and oil from soybeans into a wet grinding machine to grind them to obtain a bean dregs paste with a fineness of 80 mesh or more, of which the bean dregs paste with a fineness of 120 mesh to 850 mesh accounts for 50% of the total bean dregs paste Abo...

Embodiment 3

[0040]The production process of corn compound sugar-free non-fried instant noodles comprises the following steps:

[0041] (1) Raw material pretreatment:

[0042] Wheat bran treatment: add 2,500 grams of water to 1,000 grams of wheat bran, then add 50 grams of cabbage black rot Xanthomonas campestris to mix well, and ferment at 25-38°C for 5-6 hours. Dry the fermented wheat bran at a temperature not exceeding 75°C until the moisture content in the fermented wheat bran is lower than 12%, and then grind the dried fermented wheat bran to a fineness of 80 mesh to 450 mesh to obtain wheat bran fabric;

[0043] Okara treatment: Put 1,000 grams of soybean dregs remaining after extracting protein and oil from soybeans into a wet grinding machine to grind them to obtain a bean dregs paste with a fineness of 80 mesh or more, of which the bean dregs paste with a fineness of 120 mesh to 850 mesh accounts for 50% of the total bean dregs paste Above, add 25-50 grams of cabbage black rot X...

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PUM

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Abstract

The invention relates to a production process of instant noodles, in particular to a production process of sugar-free non-fired instant noodles. The production process of the sugar-free non-fried instant noodles provided by the invention is characterized by comprising the following steps of: preprocessing raw materials: preprocessing wheat bran, bean dreg and corn; kneading dough: weighing 1-300 parts by weight of plant noodle material, 0.001-0.05 part by weight of xanthomonas polysaccharide corn flour or 2-6 parts by weight of xanthan gum and 1-300 parts by weight of water and stirring to be uniform to make a flour dough, wherein the plant noodle material is one or more than one of wheat bran noodle material, bean dreg noodle material and corn noodle material; cutting into blocks; curing; and packaging. The sugar-free non-fired instant noodles produced by adopting the process contains abundant vitamins, crude cellulose, protein and minerals, has comprehensive nutrient components and are easy to be absorbed by human body; and the processability is enhanced when the process is adopted to produce the sugar-free instant noodles.

Description

[0001] technical field [0002] The invention relates to a production and processing technology of instant noodles, in particular to a production technology of sugar-free non-fried instant noodles. Background technique [0003] With the continuous improvement of living standards, people's affluence and diseases are also coming one after another. The most typical ones are diabetes and high blood pressure, which seriously endanger people's health. Sweet eating is the nature of most people, especially children. Adults who want to eat sweet foods also have difficulty controlling their desire for sugar. Diabetics try their best to reduce food intake in order to "control sugar", but this cannot fundamentally solve the problem. In addition to the sugar in the food, the starch in the food enters the human body and is converted into sugar through the digestive system. Therefore, sugar-free food should not only contain sugar, but also should not contain starch. However, foods that d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/20A23L1/09A23L7/113A23L11/00
Inventor 刘建青
Owner 刘建青
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