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A kind of whole wheat instant noodles and processing method thereof

A technology for cooking noodles and wheat flour, applied in the field of whole wheat quick-cooking noodles and its processing, can solve problems such as single nutrition, achieve the effects of smooth taste, convenient eating, and optimized dough quality

Active Publication Date: 2018-03-02
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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  • A kind of whole wheat instant noodles and processing method thereof
  • A kind of whole wheat instant noodles and processing method thereof
  • A kind of whole wheat instant noodles and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A kind of whole wheat instant noodles, it is prepared from following raw materials:

[0048] Medium-strength wheat flour that has passed through a 70-mesh sieve: 80kg;

[0049] Bran powder with a particle size of 0.3-250μm: 18kg;

[0050] Wheat germ powder with a particle size of 70-200 mesh: 2kg;

[0051] Potato starch: 20kg;

[0052] Edible salt: 3kg;

[0053] The particle size distribution of bran powder is shown in Table 1.

[0054] The above-mentioned whole wheat instant noodles processing method is as follows:

[0055] 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 mixer, and add 40.25kg of edible salt water to mix the dough, and the vacuum of the vacuum dough mixer The density is: 0.08Mpa; the stirring time is 8min, and the kneading time is 15min after adding edible salt water.

[0056] Step 2, transfer the reconciled noodles to a vacuum noodle belt wit...

Embodiment 2

[0060] A kind of whole wheat instant noodles, it is prepared from following raw materials:

[0061] Medium-strength wheat flour that has passed through a 100-mesh sieve: 70kg;

[0062] Bran powder with a particle size of 0.3-250μm: 22kg;

[0063] Tapioca starch: 1kg;

[0064] Edible salt: 0.1kg;

[0065] Xanthan gum: 0.1kg;

[0066] Artemisia gum: 0.05kg;

[0067] Guar gum: 0.01kg;

[0068] Konjac gum: 0.07kg;

[0069] The particle size distribution of bran powder is shown in Table 1

[0070] The above-mentioned whole wheat instant noodles processing method is as follows:

[0071] Step 1, the step 1 is to pour medium-strength gluten wheat flour, bran powder obtained by superfine grinding, wheat germ powder, and edible colloid into the vacuum dough mixing machine, and add 29.44kg of salt water to knead the dough, and vacuum The vacuum degree of the dough mixer is:

[0072] 0.01Mpa; Stir and beat for 10 minutes, add salt water and knead for 20 minutes.

[0073] Step 2,...

Embodiment 3

[0077] A kind of whole wheat instant noodles, it is prepared from following raw materials:

[0078] Medium-strength wheat flour that has passed through a 70-mesh sieve: 75kg

[0079] Bran powder with a particle size of 0.3-250μm: 20kg

[0080] Wheat germ powder with a particle size of 70-200 mesh: 1kg

[0081] Potato starch: 15kg

[0082] Edible salt: 2kg

[0083] Xanthan gum: 0.1kg

[0084] Artemisia gum: 0.08kg

[0085] Guar gum: 0.08kg;

[0086] Konjac gum: 0.08kg

[0087] The particle size distribution of bran powder is shown in Table 1

[0088] The above-mentioned whole wheat instant noodles processing method is as follows:

[0089] Step 1, the step 1 is to pour medium-strength gluten wheat flour, bran powder obtained by superfine grinding, wheat germ powder, and edible colloid into a vacuum dough mixing machine, and add 38.44kg of edible salt water to knead the dough, The vacuum degree of the vacuum dough kneading machine is: 0.05Mpa; the stirring time is 3 minu...

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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 Patents(China)
IPC IPC(8): A23L7/113A23L33/21A23L29/00A23L33/15A23L29/212
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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