Non-fried miscellaneous grain instant noodle and production method thereof
A production method, non-fried technology, applied in application, food preparation, food science, etc., can solve the problems of toughness of noodles, difficult to cut off at one time, high workload of operators, gelatinization of dough, etc., and achieve resistance to tumor immunity. , The effect of shortening the instant noodle time and improving the degree of curing
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[0047] [Example 1] Non-fried multi-grain instant noodles, which consist of the following components by weight:
[0048] Additive 1.0,
[0049] Water 50,
[0050] Edible oil 0.2,
[0051] And the following raw materials in weight ratio:
[0052] Wheat flour 5,
[0053] Rice noodles 20.
[0054] Among them, the additive is composed of the following components in weight ratio: gluten-enhancing agent 1.0, compound phosphate 0.065, monoglyceride 0.08, gluten-enhancing agent is composed of carrageenan, guar gum, sodium alginate and pectin.
Example Embodiment
[0055] [Example 2] Non-fried multi-grain instant noodles, which consist of the following components in weight ratio:
[0056] Additive 1.5,
[0057] Water 25,
[0058] Edible oil 1.0,
[0059] And the following raw materials in weight ratio:
[0060] Wheat flour 30,
[0061] Rice noodles 5.
[0062] Wherein, the additives are composed of the following components in weight ratio: gluten enhancer 1.5, compound phosphate 0.05, monoglyceride 0.05, gluten enhancer is composed of carrageenan, guar gum, sodium alginate and pectin.
Example Embodiment
[0063] [Example 3] Non-fried multi-grain instant noodles, which consist of the following components in weight ratio:
[0064] Additive 1.25,
[0065] Water 37.5,
[0066] Edible oil 0.6,
[0067] And the following raw materials in weight ratio:
[0068] Wheat flour 17.5,
[0069] Rice noodles 12.5.
[0070] Among them, the additive is composed of the following components in weight ratio: gluten-enhancing agent 1.25, compound phosphate 0.0575, monoglyceride 0.065, and gluten-enhancing agent is composed of carrageenan, guar gum, sodium alginate and pectin.
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