Multi-grain instant noodle and manufacturing method thereof

A technology for instant noodles and miscellaneous grains, applied in application, food preparation, food science and other directions, can solve the problems of unutilized bioactive components, increased skin residue processing costs, and difficulty in exerting special nutrients of miscellaneous grains.

Inactive Publication Date: 2013-12-04
湖北金银丰粮食储备有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Since miscellaneous grains, especially beans, have a hard texture, rough taste, and anti-nutritional factors such as phytic acid, in order to ensure the sensory quality of miscellaneous grain noodles, miscellaneous grains are usually peeled, which makes the dietary fiber and other biological activities in the miscellaneous grain skin The ingredients are not utilized,

Method used

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  • Multi-grain instant noodle and manufacturing method thereof
  • Multi-grain instant noodle and manufacturing method thereof
  • Multi-grain instant noodle and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0076] Example 1: General Example

[0077] Step 1: Take 220 kilograms of broad beans purchased commercially and cleaned and dried, pulverize them with a pulverizer, and pass through a 100-mesh sieve to obtain 200 kilograms of broad bean powder;

[0078] Step 2:: mix 5 kilograms of salt, 1.5 kilograms of edible alkali (Na 2 CO 3 , Wuhan Chengda Food Co., Ltd.), 1 kg of compound phosphate (product of Xuzhou Hengshi Food Co., Ltd.) was dissolved in 190 kg of water, and then 10 kg of hydrated molecularly distilled monoglyceride (product of Guangdong Jialishi Food Co., Ltd.) was added to fully Stir to obtain a composite solution;

[0079] Step 3: Mix the broad bean flour obtained in step 1 with 300 kg of high-gluten wheat flour (product of Hunan Jinjian Rice Industry Co., Ltd.), 30 kg of gluten powder (product of Taikang Grain Deep Processing Co., Ltd.), 30 kg of modified starch (Hangzhou Pro Star Starch Co., Ltd. product) mixed evenly;

[0080] Step 4: Mix the compound solutio...

Embodiment 2

[0090] Example 2 Example of the application effect of pretreatment process 1 (ultra-high pressure treatment process) on products

[0091] Follow the steps of Example 1. The miscellaneous grains of the present embodiment are red beans. The pretreatment process adopts ultra-high pressure method. Wash the red beans with water, then add three times the volume of water to soak, filter out the soaking water, add 1.2 times the volume of water to refine the slurry, and treat the slurry with 0.1MPa, 100MPa, 200MPa, 300MPa, 400MPa, 500MPa, 600MPa for 15 minutes, and then centrifuge , the precipitate was dried and crushed at 40°C and passed through a 100-mesh sieve. The experiments in this example only compared the effects of the ultra-high pressure treatment process on the sensory quality, texture, dietary fiber and water-soluble protein content of the product. The texture test is carried out in TPA mode, the compression probe P / 36 is selected, the speed before the test is 2mm / s, the...

Embodiment 3

[0096] Example 3 Example of the application effect of pretreatment process 2 (enzymatic treatment process) on the product

[0097] Follow the steps of Example 1. The miscellaneous grains of this embodiment are kidney beans. After washing the kidney beans with water, add three times the volume of water to soak, filter out the soaking water, and then add 1.2 times the volume of water to refine the slurry. Use 80U cellulase (commercially available), 170U pectinase (commercially available), and 40U nectar Glycanase (commercially purchased) was reacted at 50°C and pH 5 for 0h, 4h, 5h, 6h, 7h, and 8h, and then centrifuged, and the precipitate was dried and crushed at 40°C and passed through a 150-mesh sieve. The experiments in this example only compared the effects of the enzymatic treatment process on the product sensory quality, dietary fiber and water-soluble protein content. The effects of enzymatic hydrolysis on product sensory, dietary fiber and water-soluble protein content...

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Abstract

The invention belongs to the technical field of flour food processing, and particularly relates to a multi-grain instant noodle and a manufacturing method thereof. The preparation method comprises the following steps: multi-grain flour and high gluten wheat flour are used as main raw materials and are manufactured into the multi-grain instant noodle with modified starch, vital gluten, salts, dietary alkali, composite phosphate, and monoglyceride through processes of dough making, still standing, calendering, cutting, steaming, forming, drying and the like, wherein the multi-grain flour is a flour material sieved by a sieve of 100-150 meshes and is manufactured by one or the combination of mung beans, black soya beans, kidney beans, peas, broad beans, ormosia, maize, potatoes, and sweet potatoes being subjected to ultrahigh pressing, enzymolysis, germinating and/or superfine grinding and then drying and smashing. The multi-grain instant noodle manufactured by the method has the outstanding advantages of well nutrition and flavor, high raw material utilization ratio, low nutrient loss, good reconstitution property, modest crunch and elasticity, low fat content and the like.

Description

technical field [0001] The invention belongs to the technical field of noodle food processing, specifically relates to the field of deep-processed miscellaneous grains and a processing method thereof, in particular to a non-fried instant noodle produced by utilizing miscellaneous grains and a production method thereof. Background technique [0002] Under the situation of advocating healthy life around the world, whole grains and grains are gradually favored by consumers because they meet the original ecology and return to the original consumer demand. The concept of "balanced diet, five grains for nourishment" advocated by food nutrition experts fully demonstrates the health functions of multigrain foods. [0003] The applicant retrieved a Chinese invention patent application with publication number CN1957744A (Non-fried Miscellaneous Grain Instant Noodles and Its Production Method) whose main raw materials are corn flour, potato starch, tartary buckwheat flour, sweet buckwh...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L1/30A23L1/305A23L33/10A23L33/185
Inventor 赵思明黄丽黄汉英胡月来余小映
Owner 湖北金银丰粮食储备有限责任公司
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