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Making method of anthocyanin instant noodles

A production method and anthocyanin technology, which are applied in the field of food processing, can solve the problems of food safety of chemical synthetic agents, the increasing demand for natural antioxidants, etc., and meet the requirements of healthy green food, improved taste and texture, and good smoothness. Effect

Inactive Publication Date: 2014-04-16
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to prolong the shelf life of instant noodles, chemically synthesized antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate (PG) were used in the antioxidant fresh-keeping process of instant noodles; There are food safety concerns about the potential toxicity of

Method used

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  • Making method of anthocyanin instant noodles
  • Making method of anthocyanin instant noodles
  • Making method of anthocyanin instant noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, a kind of preparation method of anthocyanin instant noodles, carries out following steps successively:

[0027] 1), preparation of purple corn bract anthocyanin extract:

[0028] The purple corn husk leaves should be removed from the dead leaves, mud, sand, mildew and other parts that should be removed, washed with running water, picked up, and cleaned of impurities, and sent to a baking oven for 2 hours at a temperature of 50-60°C. After drying, pulverize to filament with pulverizer, put into the edible alcohol solution that volume concentration is 70% and carry out lixiviation (material-liquid ratio is 1g / 10ml, promptly, add 10ml volume concentration in the blade after every 1g pulverizes is 70% edible alcohol solution), the extraction temperature is 20° C., and the extraction time is 12 hours. The resulting extraction solution is filtered and concentrated under reduced pressure (10-17 MPa) to obtain the paste-like purple corn bract color Glycoside extr...

Embodiment 2

[0034] Example 2, in step 2) of Example 1, the paste-like purple corn bract anthocyanin extract containing 1g cyanidin 3-O-glucoside was changed to contain 0.5g cyanidin 3 - O-glucoside paste-like purple corn bract anthocyanin extract; ie, cyanidin 3-O-glucoside at 0.01% by weight of flour. All the other are with embodiment 1.

Embodiment 3

[0035] Example 3, in step 2) of Example 1, the paste-like purple corn bract anthocyanin extract containing 1g cyanidin 3-O-glucoside was changed to contain 2g cyanidin 3- Purple maize bract anthocyanin extract in paste form of O-glucoside; ie, cyanidin 3-O-glucoside at 0.04% by weight of flour. All the other are with embodiment 1.

[0036] Blank control group: cancel step 1); cancel the use of anthocyanins in step 2), that is, the instant noodle raw material is made up of flour 5kg, salt 100g, sodium carbonate 7.5g and water 1.5L, and the preparation of step 3) is the same as in Example 1 .

[0037] Positive control group 1: cancel step 1); in step 2), change the paste-like purple corn bract anthocyanin extract containing 1g cyanidin 3-O-glucoside into 1g of natural antioxidant- - vitamin E (α-tocopherol); that is, instant noodle raw material is made up of flour 5kg, salt 100g, sodium carbonate 7.5g, natural antioxidant-vitamin E 1g and water 1.5L, and the preparation of ste...

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PUM

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Abstract

The invention discloses a making method of anthocyanin instant noodles. Raw materials of instant noodles are sequentially subjected to dough kneading, dough pressing by a roller, noodles making, noodles cutting, steaming, moulding, frying and cooling; and the raw materials of the instant noodles comprise the following components: flour, edible salt accounting for 1-3% of weight of the flour, sodium carbonate accounting for 0.1-0.3% of the weight of the flour, water accounting for 20-40% of the weight of the flour and anthocyanin which contains cyanidin 3-O-glucoside, wherein the cyaniding 3-O-glucoside accounts for 0.01-0.04% of the weight of the flour. The anthocyanin instant noodles made by adopting the making method disclosed by the invention are safer to eat, and shelf life of the instant noodles can be prolonged.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing anthocyanin instant noodles. Background technique [0002] In recent years, with the acceleration of the pace of life and the rise of tourism, the demand for instant food is constantly increasing. Instant noodles are very popular because of their convenience in eating, easy carrying and low price. In the process of processing instant noodles, they have gone through the process of steaming, frying and rapid drying; when people enjoy it, they can be brewed into soup noodles, and they are also crunchy and delicious when eaten dry. But oil content is as high as 20-22% in the instant noodle food, in storage and sales process, because of the influence of factors such as oxidation, heat, oil easily oxidizes and deteriorates, especially unsaturated fatty acid, promptly oxidizes and deteriorates at normal temperatures. Fried instant noodles are treated at a high temp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L1/30A21D2/38A23L7/113
Inventor 李春英李赫李海翊
Owner ZHEJIANG UNIV
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