Nutritive and health-care instant noodles and manufacturing method thereof

A production method and instant noodle technology are applied in the fields of instant noodles, nutritious and health-care instant noodles and their production, which can solve problems such as harm and easy breeding of microorganisms, and achieve the effects of simple process, high nutritional value, and supplementary grain yield.

Inactive Publication Date: 2015-07-08
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology allows people with temporary symptoms like dyspepsia or gastric acid problems to improve their health by giving them more vegetable-based options such as rice without compromising on quality flavorings. These new products may include other substances added at different stages before they go through this stage.

Problems solved by technology

This patented technical problem addressed in this patents is finding a way to make non-preserved instant noods without adding too much chemical agents while still maintain their effectiveness at reducing fever when they come into contact with humans' skin (microbial growth).

Method used

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  • Nutritive and health-care instant noodles and manufacturing method thereof
  • Nutritive and health-care instant noodles and manufacturing method thereof
  • Nutritive and health-care instant noodles and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Kneading noodles: 60 parts of wheat flour, 60 parts of alfalfa powder, 20 parts of brown sugar, 6 parts of motherwort powder, 6 parts of fennel seed powder, 3 parts of edible salt, 2 parts of soda ash, 4 parts of 5-flavored nucleotide disodium 1 part and 30 parts of water are uniformly mixed, and stirred to form a dough with processability, the stirring time is 15 minutes, and the temperature is 25°C;

[0036] (2) Ripening: put the dough in step (1) into the ripening tray to complete the ripening, and the ripening time is 15 minutes;

[0037] (3) Composite calendering: send the matured dough in step (2) into the feeder, and roll the dough into two dough sheets under the action of the feeder, and then compound into one dough sheet through the composite roller;

[0038] (4) shredded forming: the noodle belt obtained in step (3) is passed through a shredder at a high speed, cut into noodles and made into a wave crest erected, and the front and back wave crests lean aga...

Embodiment 2

[0044] (1) Kneading noodles: 80 parts of wheat flour, 40 parts of alfalfa powder, 10 parts of brown sugar, 10 parts of motherwort powder, 10 parts of fennel seed powder, 6 parts of edible salt, 4 parts of soda ash, 5-flavored nucleotide disodium 2 1 part and 50 parts of water are evenly mixed, and stirred to form a dough with processing properties, the stirring time is 15 minutes, and the temperature is 25°C;

[0045] (2) Ripening: put the dough in step (1) into the ripening tray to complete the ripening, and the ripening time is 15 minutes;

[0046] (3) Composite calendering: send the matured dough in step (2) into the feeder, and roll the dough into two dough sheets under the action of the feeder, and then compound into one dough sheet through the composite roller;

[0047] (4) shredded forming: the noodle obtained in step (3) is passed through a shredder at a high speed, cut into noodles and made into a wave crest erected, and the front and rear crests lean against each oth...

Embodiment 3

[0053](1) Kneading noodles: 70 parts of wheat flour, 50 parts of alfalfa powder, 15 parts of brown sugar, 8 parts of motherwort powder, 8 parts of fennel seed powder, 5 parts of edible salt, 3 parts of soda ash, 3 parts of 5-flavored nucleotide disodium 1 part and 40 parts of water are evenly mixed, and stirred to form a dough with processing properties, the stirring time is 15 minutes, and the temperature is 25°C;

[0054] (2) Ripening: put the dough in step (1) into the ripening tray to complete the ripening, and the ripening time is 15 minutes;

[0055] (3) Composite calendering: send the matured dough in step (2) into the feeder, and roll the dough into two dough sheets under the action of the feeder, and then compound into one dough sheet through the composite roller;

[0056] (4) shredded forming: the noodle obtained in step (3) is passed through a shredder at a high speed, cut into noodles and made into a wave crest erected, and the front and rear crests lean against ea...

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PUM

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Abstract

The invention relates to nutritive and health-care instant noodles and a manufacturing method thereof, and belongs to the field of food processing. The functional components of 40-60 parts of alfalfa meal, 10-20 parts of brown sugar, 6-10 parts of leonurus powder and 6-10 parts of fennel seed powder are added into noodle ingredients, in this way, the manufactured noodles are in a coffee color and are smooth and sufficient in elasticity, and active ingredients of the fennel seeds and the leonurus have the functions of driving away cold and heating, and can relieve abdomen pains caused by catching a cold or qi stagnation and blood stasis. The content of protein in the alfalfa meal is high, the proportion of amino acid is reasonable, the nutritive value of the noodles can be improved, the elasticity of the noodles can be increased, and the functions of supplementing iron and replenishing blood are achieved. The problems that noodles have a simplex taste, are low in nutritive value and have no heath care effect are solved, and the food convenient and fast to eat is provided, is rich in nutrient and has the heath care function.

Description

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Claims

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Application Information

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Owner DALIAN NATIONALITIES UNIVERSITY
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