Wholewheat quick-cooking noodles and processing method thereof

A processing method and noodle cooking technology, applied in applications, food preparation, food science, etc., can solve the problem of single nutrition, achieve the effect of smooth taste, improved quality, and strong wheat aroma

Active Publication Date: 2015-01-28
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the shortcomings of the existing quick-cooking noodles products such as single nutrition (lack of fiber and vitamins) and other nutritional components, and develops a quick-cooking noodle product with up to 9% dietary fiber, while retaining the original smoothness and springiness of the instant noodles. Tough taste, providing a fast, nutritious and healthy whole wheat instant noodles and its processing method

Method used

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  • Wholewheat quick-cooking noodles and processing method thereof
  • Wholewheat quick-cooking noodles and processing method thereof
  • Wholewheat quick-cooking noodles and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A kind of whole wheat instant noodles, it is prepared from following raw materials:

[0049] Medium-strength wheat flour that has passed through a 70-mesh sieve: 80kg;

[0050] Bran powder with a particle size of 0.3-250μm: 18kg;

[0051] Wheat germ powder with a particle size of 70-200 mesh: 2kg;

[0052] Potato starch: 20kg;

[0053] Edible salt: 3kg;

[0054] The particle size distribution of bran powder is shown in Table 1.

[0055] The above-mentioned whole wheat instant noodles processing method is as follows:

[0056] The step 1 is to pour the medium-strength gluten wheat flour, the bran powder and wheat germ powder obtained by superfine grinding into the vacuum dough mixing machine, and add 40.25kg of salt water to knead the dough, and the vacuum degree of the vacuum kneading machine It is: 0.08Mpa; the stirring time is 8 minutes, and the kneading time is 15 minutes after adding salt water.

[0057] Step 2, transfer the reconciled noodles to a vacuum noodl...

Embodiment 2

[0061] A kind of whole wheat instant noodles, it is prepared from following raw materials:

[0062]

[0063]

[0064] The particle size distribution of bran powder is shown in Table 1

[0065] The above-mentioned whole wheat instant noodles processing method is as follows:

[0066] Step 1, the step 1 is to pour medium-strength gluten wheat flour, bran powder, wheat germ powder, and edible glue into the vacuum dough mixer, and add 29.44kg of salt water to knead the dough, and then vacuum The vacuum degree of the dough mixer is: 0.01Mpa; the stirring time is 10 minutes, and the dough mixing time is 20 minutes after adding salt water.

[0067] Step 2, transfer the reconciled noodles to a vacuum noodle belt with a vacuum degree of 0.08Mpa for curing, and the curing time is 15 minutes;

[0068] Step 3, after curing, the dough is rolled 5 times in an environment with a humidity of 65%, including 1 time at a rolling distance of 3mm, 2.5mm, 1.5mm, 1.25mm, and 1mm, and finally ...

Embodiment 3

[0071] A kind of whole wheat instant noodles, it is prepared from following raw materials:

[0072]

[0073] The particle size distribution of bran powder is shown in Table 1

[0074] The above-mentioned whole wheat instant noodles processing method is as follows:

[0075] Step 1, the step 1 is to pour medium-strength gluten wheat flour, bran powder, wheat germ powder, and edible glue into the vacuum dough mixer, and add 38.44kg of salt water to knead the dough, and then vacuum The vacuum degree of the dough mixer is: 0.05Mpa; the stirring time is 3 minutes, and the dough mixing time is 20 minutes after adding salt water.

[0076] Step 2, transfer the reconciled noodles to a vacuum noodle belt with a vacuum degree of 0.07Mpa for curing, and the curing time is 5 minutes;

[0077] Step 3, after aging, the sheet is rolled 9 times in an environment with a humidity of 65%, and rolled 4 times at a rolling distance of 2 mm, including direct rolling once, three folds twice, half ...

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Abstract

The invention belongs to the technical field of food processing and manufacturing, and discloses instant non-fried wholewheat quick-cooking noodles and a processing method thereof. The wholewheat quick-cooking noodles are prepared from the following raw materials in parts by weight: 70 to 80 parts of moderate and strong gluten wheat flour, 18 to 22 parts of bran flour, 0 to 2 parts of wheat germ flour, 0 to 0.5 part of edible gel, 1 to 20 parts of starch, and 0.1 to 3 parts of edible salt. The wholewheat flour, the starch and the edible gel serve as the main raw materials, and mixing, vacuum dough kneading, vacuum curing, compound calendering, noodle cutting, steaming, high-temperature drying and other procedures are carried out to prepare the wholewheat quick-cooking noodles. The produced non-fried quick-cooking noodles have delicate and smooth taste, can be cooked within a short time, have good reconstitution property, and are nutritive, healthy and delicious.

Description

technical field [0001] The invention relates to the field of food processing, in particular to whole-wheat instant noodles and a processing method thereof. The taste and stability of instant noodles are guaranteed by optimizing the formula and processing technology of instant noodles. Background technique [0002] Wheat bran is a by-product of flour milling. There is wheat germ at the end of wheat bran, which accounts for about 5-10% of the total amount of wheat bran. Wheat bran is rich in dietary fiber, which can significantly improve the balance of the diet, reduce the risk of rich man's disease, and improve the intestinal environment. Every 100 grams of germ contains 31.6g of protein, 19.7g of vitamin E, and 9.6g of fat, and is rich in 8 kinds of essential amino acids. [0003] Because it is generally believed that finer and whiter flour is better, flour processing companies are processing wheat with higher and higher precision, and the nutrient-rich bran and germ in wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/185A23L1/0522A23L1/29A23L29/212
CPCA23L7/113A23L7/20A23L29/212A23L33/00
Inventor 赵新陈佳佳任晨刚俞伟祖
Owner COFCO NUTRITION & HEALTH RES INST
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