Selenium-enriched wheat flour, flour and corrugated noodles for non-fried corrugated noodles

A technology of wheat flour and corrugated noodles, which is applied in the field of food processing, can solve problems such as unbalanced nutrition, low content of nutrients, and inability to meet diversified nutritional needs, and achieve balanced and comprehensive nutrition, high content of nutrients, and enhance the body's immunity force effect

CN104770658BActive Publication Date: 2018-01-02HENAN DAZHONG GRAIN & OIL FOOD CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Publication Date
2018-01-02
Patent Text Reader

Abstract

The invention discloses selenium-enriched wheat flour and flour for non-fried ripple noodle and the ripple noodle, and belongs to the technical field of food processing. The selenium-enriched wheat flour is composed of wheat flour, konjac powder and wheat germ powder. The selenium-enriched wheat flour is high in nutrition composition content (especially being rich in selenium), is balanced and comprehensive in nutrition arrangement, and has the effects of reducing blood glucose and fat, enhancing immunity of the organism and the like. Meanwhile, the selenium-enriched wheat flour is high in gluten content and good in water-absorbing performance, noodles made of the selenium-enriched wheat flour is smooth and ductile, proper in tissue density, and capable of being tasty quickly in water, the tenacity and breakage rate of the cooked noodles are reduced, and the palatability is enhanced.
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Description

technical field

[0001] The invention relates to a selenium-enriched wheat flour for non-fried corrugated noodles, as well as flour using the selenium-enriched wheat flour and corrugated noodles prepared from the flour, belonging to the technical field of food processing. Background technique

[0002] Ripple noodles, also known as instant noodles or instant noodles, are processed from wheat flour, starch and other raw materials, and the main components are carbohydrates and proteins. According to different processing techniques, the corrugated noodles are divided into fried and non-fried. The fried corrugated noodles are processed through kneading, aging, calendering, steaming, frying and other processes. The taste is crisp and easy to eat. , has been deeply loved by consumers since it went on the market, but after being fried and dehydrated, the lipid component content in the corrugated noodle cake was significantly increased (accounting for about 20%), which is about 4-5% o...

Examples

Embodiment 1

[0027] The selenium-enriched wheat flour used for the non-fried corrugated noodles in this embodiment consists of the following components in parts by mass: 80 parts of wheat flour, 10 parts of konjac refined flour, and 8 parts of wheat germ powder.

Embodiment 2

[0029] The selenium-enriched wheat flour used for the non-fried corrugated noodles in this embodiment consists of the following components in parts by mass: 100 parts of wheat flour, 7.5 parts of konjac fine powder, and 10 parts of wheat germ flour.

Embodiment 3

[0031] The selenium-enriched wheat flour used for the non-fried corrugated noodles in this embodiment consists of the following components in parts by mass: 120 parts of wheat flour, 5 parts of konjac fine powder, and 12 parts of wheat germ powder.