Non-fried coarse cereal instant noodles

A kind of instant noodles, non-fried technology, applied in the application, food preparation, food science and other directions, can solve the problem of not meeting the nutritional diversity, single nutrient composition, unsanitary, etc., to improve the nutritional value of products, avoid harm to human health, Nutritious effects of the product

Inactive Publication Date: 2012-01-25
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the change of dietary concepts, people pay more and more attention to the "health, convenience, nutrition, and safety" of food. Simply using wheat as raw material has a single nutritional component, which obviously cannot meet the development of nutritional diversification, and the existing instant noodles are mostly oil. Fried food brings problems such as unsanitary, obesity, and serious damage to nutrients

Method used

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  • Non-fried coarse cereal instant noodles
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Experimental program
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Effect test

Embodiment 1

[0015] Embodiment 1: a kind of non-fried miscellaneous grain instant noodles, it is characterized in that, described miscellaneous grain instant noodle weight ratio is: mung bean flour 10%, potato starch 26%, buckwheat flour 20%, corn flour 16%, wheat flour 18%, sweet potato Powder 10%.

[0016] In order to solve the loose quality of miscellaneous grain instant noodle cakes, appropriate compound additives can be added, and the best ratio of additives is: modified starch: 65.8%, compound phosphate: 5.7%, gluten enhancer: 21.9%, emulsifier : 6.6%.

[0017] The present invention is produced by an extrusion aging process, so that the material is extruded by the screw in the machine barrel and aged at a relatively high temperature, which not only achieves the effect of disinfection and sterilization, but also does not cause puffing of the material, and then undergoes corrugation forming, cooling, Quantitative cutting, re-steaming, drying, and bagging are made by a series of proces...

Embodiment 2

[0019] Embodiment 2: a kind of non-fried miscellaneous grain instant noodles, it is characterized in that, described miscellaneous grain instant noodle weight ratio is: mung bean flour 2%, potato starch 26%, buckwheat flour 22%, corn flour 18%, wheat flour 20%, sweet potato Powder 12%.

[0020] In order to solve the loose quality of miscellaneous grain instant noodle cakes, appropriate compound additives can be added, and the best ratio of additives is: modified starch: 65.8%, compound phosphate: 5.7%, gluten enhancer: 21.9%, emulsifier : 6.6%.

[0021] The present invention is produced by an extrusion aging process, so that the material is extruded by the screw in the machine barrel and aged at a relatively high temperature, which not only achieves the effect of disinfection and sterilization, but also does not cause puffing of the material, and then undergoes corrugation forming, cooling, Quantitative cutting, re-steaming, drying, and bagging are made by a series of process...

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Abstract

The invention provides non-fried coarse cereal instant noodles. The coarse cereal instant noodles are characterized by comprising the following raw materials in percentage by weight: 0 to 12 percent of mung bean flour, 25 to 18 percent of potato starch, 18 to 22 percent of buckwheat flour, 14 to 18 percent of corn flour, 16 to 20 percent of wheat flour, and 8 to 12 percent of sweet potato flour. By an extrusion curing process, the materials are extruded by a screw in a cylinder and cured at a relatively high temperature, so that the disinfection and sterilization effects are achieved, and thematerials are prevented from being puffed; and a series of processes such as corrugated forming, cooling, quantitative cutting, re-steaming, drying and bagging are performed to prepare the non-fried coarse cereal instant noodles, so that the non-fried coarse cereal instant noodles can keep the characteristics of mouthfeel and convenience for eating in the conventional instant noodles, are nutritional, healthy and safe and are favorable for improving the body health quality of users.

Description

technical field [0001] The invention relates to the field of food, in particular to a non-fried multigrain instant noodle. technical background [0002] Instant noodles have become an international convenience food, and my country has become the largest producer and consumer of instant noodles in the world. At present, there are more than 3,000 various types of instant noodle production lines in China. Together with foreign instant noodle production lines, they have followed the Japanese instant noodle production and processing model, that is, using wheat as raw material and rolling to make fried instant noodles. [0003] With the change of dietary concepts, people pay more and more attention to the "health, convenience, nutrition, and safety" of food. Simply using wheat as raw material has a single nutritional component, which obviously cannot meet the development of nutritional diversification, and the existing instant noodles are mostly oil. Fried food brings problems su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/30A23L7/113
Inventor 张丽琍祁斌吴雷张超
Owner ANHUI YANZHIFANG FOOD
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