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Deep-fry cereal instant noodles and preparation method thereof

A production method and technology of instant noodles, which are applied in the fields of application, food preparation, food science, etc., can solve the problem of single nutrition, and achieve the effects of rich nutrition, improved edible quality and good gluten strength.

Active Publication Date: 2013-09-25
河南面之缘食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the single nutritional defect of traditional instant noodles and provide a kind of fried miscellaneous grain instant noodles and its production method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Fried miscellaneous grain instant noodles of the present invention, expressed in parts by weight, consists of 100 parts of raw wheat flour, 12 parts of purple sweet potato flour, 10 parts of cassava starch, 0.4 part of guar gum, 0.2 part of sodium polyacrylate, 0.2 part of composite phosphate and carbonic acid Prepared with 0.15 parts of sodium.

[0032] The mass percent content of wet gluten in the wheat flour that adopts is 29~34%.

Embodiment 2

[0033] Embodiment 2: basically the same as Embodiment 1, the difference is:

[0034] Fried miscellaneous grain instant noodles of the present invention, expressed in parts by weight, consists of 100 parts of raw wheat flour, 10 parts of purple sweet potato flour, 8 parts of cassava starch, 0.3 part of guar gum, 0.1 part of sodium polyacrylate, 0.1 part of composite phosphate and carbonic acid Prepared from 0.10 parts of sodium.

Embodiment 3

[0035] Embodiment 3: basically the same as Embodiment 1, the difference is:

[0036] Fried miscellaneous grain instant noodles of the present invention, represented by weight parts, by raw material wheat flour 100 parts, purple sweet potato flour 15 parts, cassava starch 12 parts, guar gum 0.5 part, sodium polyacrylate 0.3 part, compound phosphate 0.3 part and carbonic acid Prepared from 0.20 parts of sodium.

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PUM

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Abstract

The invention discloses deep-fry cereal instant noodles and a preparation method thereof. The deep-fry cereal instant noodles are prepared from wheat flour, solanum tuberdsm, tapioca starch, guar gum, sodium polyacrylate, composite phosphate and sodium carbonate in parts by weight. The preparation method comprises the following steps of: putting the materials into a dough mixer, adding water to prepare paste, and curing the paste; compositing the cured paste to be strips through a laminating machine, and cutting the strips and shaping; and cooking the shaped noodles, spraying condiments, frying, finally carrying out regular air cooling and then packaging. The deep-fry cereal instant noodles prepared according to the technical scheme are good in mouth feeling, rich in nutrition and few in oil content, and are beneficial to the health of people.

Description

technical field [0001] The invention relates to a convenient snack food, in particular to a fried miscellaneous grain instant noodle and a production method thereof. Background technique [0002] Instant noodles claim again instant noodles, instant noodles, and the instant noodles on the market at present are generally the instant noodles of atmospheric pressure high temperature frying dehydration. Most of the ingredients of instant noodles are composed of wheat flour, edible salt, eggs, starch, etc., and the processing process generally includes ingredients mixing and kneading, ripening, compound rolling, forming, cooking, frying, cooling and packaging. Fried instant noodles have been popular all over the world and in China for more than 20 years, and have become one of the favorite convenience foods of consumers. At the same time, the trend of pursuing low-fat healthy food is becoming stronger day by day. [0003] At present, with the continuous improvement of living sta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/30A23L7/113
Inventor 刘顺立
Owner 河南面之缘食品有限公司
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