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Additive-free five-grain nutritious instant noodles and production method thereof

An additive-free, instant noodle technology, applied in the field of food processing, can solve the problems of illegal use of additives, unscientific technology, high water consumption, etc., and achieve the effect of improving tissue state, easy digestion and absorption, and 100% complete rate

Active Publication Date: 2016-08-24
吉林省正源食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides an additive-free five-grain nutritious instant noodle and a production method thereof, in order to solve the nutritional deficiencies caused by the fact that the current noodle products are mainly prepared from a single grain raw material of wheat flour, unscientific technology used in food processing, large water consumption, and additives The problem of illegal use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Quality optimization of corn and black soybean dry method

[0029] The mature grains of corn and black beans with a moisture content of 10% are screened, air-selected, and magnetic-separated to remove sand, dust, and metal impurities, and then placed in airtight rotary heating pressure-resistant containers, heated while rotating, and the rotation speed is 50 rpm / min, when the absolute pressure in the container is 1.30MPa, 140°C, maintain for 8min, carry out dry quality optimization treatment, open the container cover, release the material, put it in a normal temperature and pressure state for cooling, and at the same time ensure that the relative humidity of the cooling environment is 40%. Proper depolymerization of the starch and protein in the combined state in the treated corn is detected, the degree of starch α-lysis is 15-20%, the degree of protein denaturation is less than 5%, and the activity of protease inhibitors and flatulence factors contained in black so...

Embodiment 2

[0038] (1) Quality optimization of corn and black soybean dry method

[0039] The mature grains of corn and black beans with a moisture content of 12% are screened, air-separated, and magnetically separated to remove sand, dust, and metal impurities, and then placed in airtight rotary heating pressure-resistant containers, heated while rotating, and the rotation speed is 80 rpm / min, when the absolute pressure in the container is 1.05MPa, 105°C, maintain for 15min, carry out dry quality optimization treatment, open the container cover, release the material, put it in a normal temperature and pressure state for cooling, and at the same time ensure that the relative humidity of the cooling environment is 50%. Proper depolymerization of the starch and protein in the combined state in the treated corn is detected, the degree of starch α-lysis is 15-20%, the degree of protein denaturation is less than 5%, and the activity of protease inhibitors and flatulence factors contained in bl...

Embodiment 3

[0048] (1) Quality optimization of corn and black soybean dry method

[0049] The mature grains of corn and black beans with a moisture content of 11% are screened, air-separated, and magnetically separated to remove sand, dust, and metal impurities, and then placed in airtight rotary heating pressure-resistant containers, heated while rotating, and the rotation speed is 65 rpm / min, when the absolute pressure in the container is 1.20MPa, 125°C, maintain for 12min, perform dry quality optimization treatment, open the container cover, release the material, put it in a normal temperature and pressure state for cooling, and at the same time ensure that the relative humidity of the cooling environment is 45%. Proper depolymerization of the starch and protein in the combined state in the treated corn is detected, the degree of starch α-lysis is 15-20%, the degree of protein denaturation is less than 5%, and the activity of protease inhibitors and flatulence factors contained in blac...

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Abstract

The invention relates to convenient additive-free five-cereal nutritional noodles and a processing method thereof, and belongs to the field of food processing. The processing method comprises the following steps: performing quality optimization treatment on corns and black beans, grinding together with wheat, polished round-grained rice and yellow millets, blending, and performing curing forming to obtain the convenient five-cereal nutritional noodles. The obtained five-cereal nutritional noodles give full play to complementary nutrition advantages of rice, flour and beans, are endowed with relatively high nutritional value, are good in elasticity, toughness and reconstitution properties, do not need to be digested, can be eaten after being soaked with boiling water, and are convenient and quick; the process conditions are mild, no chemical and biosynthetic technologies are adopted, no pollution, waste residue, waste steam, waste water or harmful substance is generated, green production is realized, no gluten fortifier, thickening colloid, enzyme preparation or preservative is added, and no chemical reagent is used, so that the noodles are safe to eat.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to an additive-free five-grain nutritious instant noodle and a production method thereof. Background technique [0002] Traditional noodles use wheat flour as the main raw material, add appropriate amount of water to form a dough, press into pieces, cut into strips, or use kneading, pulling, kneading and other methods to make strip-shaped noodle food, including wet noodles such as fresh cut noodles, and dry noodles such as dried noodles , instant noodles, etc. There are many ways to eat noodles, such as steaming, boiling, frying, stewing, deep-frying, mixing, hot or cold, various flavors and convenient eating, and are widely accepted and loved by people all over the world. [0003] Noodle products basically all adopt single wheat flour as raw material processing at present. For a long time, refined white rice and refined white flour have been people's table staple food, and their ma...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L7/113A23L33/10
CPCA23L7/113A23L7/198A23L11/05A23V2002/00A23V2200/30
Inventor 王大为刘婷婷张艳荣张雁凌
Owner 吉林省正源食品有限责任公司
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