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Production technology of non-fired high-lysine corn instant noodles

A high-lysine, production technology technology, applied in the field of instant noodles production and processing technology, can solve problems such as unfavorable health, and achieve the effects of smooth properties, good rehydration, and low processing temperature

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

In the traditional sense, instant noodles are classified as junk food, mainly because they contain very few nutrients such as lysine and other amino acids and vitamins, and eating more is not conducive to health

Method used

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  • Production technology of non-fired high-lysine corn instant noodles

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The production technology of non-fried high-lysine corn instant noodles comprises the following steps:

[0031] (1) Grinding: Weigh 950 grams of corn with a lysic acid content greater than 0.45%, and grind the corn into corn flour, and the fineness of the corn flour reaches 80-850 mesh;

[0032] (2) Kneading dough: add 5 grams of monospore polysaccharide corn flour with a water content of 11% and 1500 grams of water to the corn flour and stir evenly to make a dough;

[0033] The monospore polysaccharide corn flour is made in the following way: take 1000 grams of corn flour with a fineness of 80-850 mesh, add 1500 grams of pure water, stir evenly to form corn paste, and place the corn paste at 95-100 ° C for 3 minutes to ripen To make clinker, lower the temperature of clinker to 38°C, add 0.01g to 0.1g of cabbage black rot Xanthomonas campestris, mix well, put it at 25°C to ferment for 45 minutes, and then dehydrate Make monospore polysaccharide corn flour with a moistu...

Embodiment 2

[0038] The production technology of non-fried high-lysine corn instant noodles comprises the following steps:

[0039] (1) Grinding: Weigh 995 grams of corn with a lysic acid content greater than 0.45%, and grind the corn into corn flour, and the fineness of the corn flour reaches 450-850 mesh;

[0040] (2) Kneading dough: add 5 grams of monospore polysaccharide corn flour with a water content of 11% and 1500 grams of water to the corn flour and stir evenly to make a dough;

[0041] The monospore polysaccharide corn flour is made in the following way: take 1000 grams of corn flour with a fineness of 450-850 mesh, add 1500 grams of pure water, stir evenly to form corn paste, and place the corn paste at 95-100 ° C for 3 minutes to ripen To make the clinker, lower the temperature of the clinker to 25°C, add 0.1g to 0.5g of Xanthomonas campestris of cabbage black rot, mix well, put it at 38°C to ferment for 15 minutes, and then Carry out dehydration and make the monospore polysac...

Embodiment 3

[0046] The production technology of non-fried high-lysine corn instant noodles comprises the following steps:

[0047](1) Grinding: Weigh 1050 grams of corn with a lysic acid content greater than 0.45%, and grind the corn into corn flour, the fineness of which reaches 80-850 mesh;

[0048] (2) Kneading dough: add 5 grams of monospore polysaccharide corn flour with a moisture content of 11%, 1500 grams of water, and 10 grams of lysine powder with a purity of 99% to the corn flour and stir evenly to make a dough ;

[0049] The monospore polysaccharide corn flour is made as follows: take 1000 grams of corn flour with a fineness of 80-850 mesh, add 1500 grams of pure water, stir evenly to form corn paste, and place the corn paste at 95-100 ° C for 3 minutes to mature To make the clinker, lower the temperature of the clinker to 38°C, add 0.5g to 1g of Xanthomonas campestris of cabbage black rot, mix well, ferment at 35°C for 20 minutes, and then dehydrate Make monospore polysacch...

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Abstract

The invention relates to a processing technology of instant noodles, in particular to a production technology of non-fired high-lysine corn instant noodles. The production technology of non-fired high-lysine corn instant noodles includes the steps as follows: grinding: weighing 95-105 parts by weight of corn with lysine content of higher than 0.45% and grinding the corn into powder, wherein the fineness of the corn powder achieves 80-850 meshes; dough making: adding 0.5 parts by weight of monadic polysaccharide corn powder with water content of 11% and 150 parts by weight of water in the cornpowder to made dough; dicing: rolling the dough into strips and dicing to make raw corn noodles; curing; drying and curing the raw corn noodles for 2-3 minutes with 95-105 DEG C of hot gas; and packaging. The benefits are as follows: the technology is adopted for processing the corn instant noodles, the processing performance of the corn instant noodles is greatly improved, and the corn instant noodles are pliable, smooth and wonderful in mouthfeel; the processing temperature is low, and the processing technology can not only fully maintain the nutrients of the corn instant noodles but also save energy and lower consumption.

Description

[0001] technical field [0002] The invention relates to a production and processing technology of instant noodles, in particular to a production technology of non-fried high-lysine corn instant noodles. Background technique [0003] Fried instant noodles have been popular for decades as a kind of instant food. It brings convenience to people's life. In today's society where the pace of life is becoming increasingly tense, the role of such products is obvious. However, people are more and more suspicious of fried instant noodles. Under the high temperature of frying higher than 180 ℃, almost all the nutrients are lost. Long-term consumption of this food will cause great harm to human health, mainly in the following areas: One is that the oil content of fried instant noodles is as high as 20-24%, and its acid value and oxidation value will inevitably increase. Fried instant noodles not only increase the cost, but also shorten the shelf life and make it easy to change (see T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/29A23L7/113A23L33/00
Inventor 刘建青
Owner 刘建青