High-cellulose instant noodles and preparation method thereof

An instant noodle, high-fiber technology, applied in food preparation, food science, application and other directions, can solve the problems of low cellulose content, single nutrition of instant noodles, etc., and achieve the effect of beneficial human health and simple production process.

Inactive Publication Date: 2014-07-02
ANHUI PROVINCE HUAINING DINGXUE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In modern urban society, ordinary people take in more fat, protein, high calorie, and less cellulose intake, which leads to more nutritional diseases, such as coronary heart disease, diabetes, etc. Instant noodles are liked by people as a kind of fast food for convenience and quickness, but Instant noodles have relatively simple nutrition and low cellulose content. If the noodles can be adjusted to make them contain higher cellulose foods, they are a good fast food for urban life.

Method used

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Comparison scheme
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Embodiment Construction

[0011] A high-fiber instant noodle is prepared from the following raw materials in parts by weight:

[0012] 65-90 parts of wheat flour, 0.5-8 parts of sodium alginate, 1-15 parts of carrageenan, 3-4 parts of konjac powder, 0.1 part of calcium hydroxide, 1-5 parts of wheat bran, 30-40 parts of water, xanthan Small amounts of gel and agar.

[0013] A method for preparing high-fiber instant noodles, comprising stirring and adding 65-90 parts of wheat flour, 3-4 parts of konjac powder, and wheat bran 1-5 parts, 30-40 parts of water, a small amount of xanthan gum and agar, boil until the starch is gelatinized, add 0.1 part of calcium hydroxide to get a sheet-like coagulation, cut the coagulation into strips, and put it in the freezer Pre-cool to below -20°C, and then freeze-dry under vacuum conditions of 66.7-666.7Pa until the water content is about 10%, that is, high-fiber instant noodles.

[0014] The wheat bran of the invention is rich in dietary fiber, which is an essential ...

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PUM

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Abstract

The invention discloses high-cellulose instant noodles and a preparation method thereof. The high-cellulose instant noodles are prepared from the following raw materials in parts by weight: 65-90 parts of wheat flour, 0.5-8 parts of alginate, 1-15 parts of carrageenan, 3-4 parts of konjac refined flour, 0.1 part of calcium hydroxide, 1-5 parts of wheat bran, 30-40 parts of water and a small amount of xanthan gum and agar. According to the high-cellulose instant noodles and the preparation method thereof, the shortages in the prior art are overcome, the preparation method is simple, and the instant noodles contain more nutrients, meanwhile contain relatively high content of cellulose and are beneficial to the health of human bodies.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to high-fiber instant noodles and a preparation method thereof. Background technique [0002] Along with the quickening of people's rhythm of life and the raising of living standard, pay attention to the nutritional intake and convenience of daily diet gradually. In modern urban society, ordinary people take in more fat, protein, high calorie, and less cellulose intake, which leads to more nutritional diseases, such as coronary heart disease, diabetes, etc. Instant noodles are liked by people as a kind of fast food for convenience and quickness, but Instant noodles have relatively simple nutrition and low cellulose content. If the noodles can be deployed to make them contain higher cellulose foods, they are a good fast food for urban life. Contents of the invention [0003] The purpose of the present invention is to provide a kind of high-fiber instant noodles and its prepara...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/308A23L33/28
CPCA23L33/21A23L7/113A23V2002/00A23V2250/5036A23V2250/5086A23V2250/5066
Inventor 吴祚生
Owner ANHUI PROVINCE HUAINING DINGXUE FOOD
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