Miscellaneous grain and miscellaneous bean instant noodles for children and preparation method of same

A non-cooking noodle, children's type technology, applied in the direction of food preparation, application, food science, etc., can solve the problems that cannot meet the necessary conditions of emergency relief food, etc., and achieve the effect of feasible industrialization, less equipment investment, and simple process route

Inactive Publication Date: 2012-10-03
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these foods can alleviate the nutritional supplement problem of certain foods for some groups of people within a certain period of time, for the special group of children aged 2 to 12, the above-mentioned emergency rescue foods are not designed according to the nutritional needs of children and cannot fully meet them. Children are in the stage of rapid growth, vigorous metabolism, and various types of nutrients and high-quality nutritional needs.
In addition, instant noodles are superior to other first-choice foods for disaster relief and emergency because of their light weight, small size, long shelf life, direct consumption after soaking in boiling water (or direct dry food), and containing oil and vegetable packages. It is edible only after soaking in water. In the specific conditions of water shortage or water pollution, it cannot meet the necessary conditions for emergency relief food.
[0011] (3) At present, the nutritional problems caused by children's long-term dependence on instant noodles and crispy noodles are becoming increasingly prominent. For the healthy growth of children, it is necessary to pay attention to children's dietary structure and develop a series of disaster relief and emergency foods suitable for children
[0033] To sum up, looking at the relevant research and technical reports at home and abroad, there is no children's miscellaneous grains miscellaneous beans non-cooked noodles and its preparation method, and the patent of the present invention belongs to the first

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056]Pass commercially available wheat flour and corn flour through 100-mesh sieves respectively; sequentially screen barley, millet, and black rice with moisture content lower than 14%, respectively, through screening, cleaning, drying, and crushing to 100 mesh to obtain barley flour, millet flour, Black rice flour; red bean powder and mung bean powder with a moisture content of less than 14% are successively screened, washed, peeled, dried, and crushed to 100 meshes to obtain red bean powder and mung bean powder with a skin content of less than 1%; according to the blending ratio 50% of wheat flour, 10% of corn flour, 10% of barley flour, 15% of millet flour, 5% of black rice flour, 5% of red bean flour, and 5% of mung bean flour. In the machine, after fully stirring for 2 minutes, add water of 15% of the total weight of the main material and auxiliary materials to the powder mixer, and stir fully for 5 minutes to prepare the blended powder, which is sent to the twin-screw e...

Embodiment 2

[0058] Collecting commercially available wheat flour through a 100-mesh sieve to obtain wheat flour; screening, washing, drying, and crushing corn kernels with a moisture content of less than 14% to 200 mesh to obtain corn flour; Millet and black rice are respectively screened, washed, dried, and crushed to 300 meshes to obtain barley flour, millet flour, and black rice flour; red beans and mung beans with a moisture content lower than 14% are screened, washed, peeled, and Dried and crushed to 200 meshes to obtain red bean powder and mung bean powder with skin content less than 1%. According to the deployment ratio of 35% wheat flour, 15% corn flour, 10% barley flour, 25% millet flour, 5% black rice flour, 5% red bean flour, and 5% mung bean flour, weigh various main and auxiliary materials in turn, and place them one by one In the powder mixer, after fully stirring for 3 minutes, add 18% water of the total weight of the main material and auxiliary materials to the powder mixe...

Embodiment 3

[0060] Pass commercially available wheat flour and corn flour through a 200-mesh sieve; sequentially screen barley, millet, and black rice with a moisture content of less than 14%, respectively, through screening, cleaning, drying, and crushing to 100 mesh to obtain barley flour, millet flour, and black rice. Rice flour; red bean flour and mung bean flour with a skin content of less than 1% are prepared by screening, washing, peeling, drying, and crushing red beans and mung beans with a moisture content of less than 14% respectively to 300 meshes; wheat flour according to the blending ratio 50%, corn flour 15%, barley flour 5%, millet flour 10%, black rice flour 5%, red bean flour 5%, mung bean flour 10%, weigh various main and auxiliary materials in turn, and place them in the flour mixer one by one After fully stirring for 4 minutes, add 20% water of the total weight of the main material and auxiliary materials to the powder mixer, and stir fully for 25 minutes to prepare the...

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PUM

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Abstract

The invention discloses a miscellaneous grain and miscellaneous bean instant noodles for children and a preparation method of the noodles, and belongs to the technical field of intensive processing of agricultural products. The instant noodles are creatively developed according to the basic principles of food nutriology, diet pagoda and characteristics of demand for nutritious food of children at age 2 to 12, and are characterized by the following aspects: wheat meal, maize meal or maize kernels are taken as the basic material; oat, buckwheat, millet, black kerneled rice, jumble beans and green beans are taken as auxiliary material; physical indexes including hardness, glutinosity, resilience, cohesiveness, elasticity, gumminess and chewiness are taken as product quality testing indicators; and the core technical parameters of preprocessing, mixing, extrusion, swelling, forming and drying of the basic and the auxiliary materials are optimized. The instant noodles are suitable for being taken by children at the age 2 to 12, do not need to be boiled at a high temperature, only need to be directly soaked in mild water or purified water for 15 to 25 minutes, have the characteristics of having balanced nutrient and being fast food, convenient, green, safe and easy to ingest, and can particularly meet food demand under irresistible natural disaster and special environment.

Description

technical field [0001] The invention belongs to the technical field of intensive processing of agricultural products, and relates to the disclosure of non-cooked miscellaneous grains miscellaneous beans noodles suitable for children aged 2 to 12 and a preparation method thereof. Background technique [0002] (1) China is one of the main producers of miscellaneous grains and beans, and is known as the "small miscellaneous grain kingdom". The nutritional and health functions of various miscellaneous grains and miscellaneous beans should be fully explored, and modern food high-tech applications should be used to transform miscellaneous grain resources to meet market demand. Health food and functional food will have a very broad prospect. [0003] Miscellaneous grains and beans usually refer to grain and bean crops other than wheat, rice, soybean, corn and potato, mainly including millet (millet, millet, etc.), wheat (barley, oats, etc.), buckwheat (sweet buckwheat, tartary buck...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/18A23L7/113
Inventor 林松毅刘静波肇萍
Owner JILIN UNIV
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