Litchi corn instant noodle and production technology thereof

A technology for instant noodles and corn, applied in the field of food processing, can solve the problems of limited processing methods and insufficient utilization, and achieve the effects of low product price, low production cost and abundant raw material sources.

Inactive Publication Date: 2015-09-16
ANHUI CHENGXIANG FLOUR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, potatoes, as a unique and abundant agricultural product resource in my country, currently have limited processing channels, and their utilization is seriously insufficient. The process...

Method used

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Embodiment Construction

[0015] The present invention will be further described below in conjunction with specific examples.

[0016] A lychee corn instant noodle, mainly made of the following raw materials in parts by weight (kg): 500 corn, 8 plum powder, 10 pagoda flower dry powder, 10 cucumber powder, 12 gourd juice, 10 litchi juice, 8 lily powder, lotus flower powder 10, antelope horn extract 5, amber extract 4, coral extract 5, salt and water.

[0017] A kind of production technology of lychee corn instant noodles, comprises the following steps:

[0018] (1) Raw material selection: choose mature corn that is free from moth-eaten and rotten black, peel and wash;

[0019] (2) Soaking: put the washed corn kernels into water containing 3% edible vinegar, and soak at 25°C for 3 days;

[0020] (3) Dehydration and crushing: Send the soaked corn to the dehydrator, and centrifuge for about 3 minutes to quickly remove excess water in the wet corn kernels. The length of dehydration time depends on the fac...

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Abstract

The present invention discloses a production technology of a litchi corn instant noodle and relates to the technical field of food processing. The litchi corn instant noodle is mainly produced by the following raw materials: corn, preserved plum powder, dried sophora japonica powder, cucumber powder, lagenaria siceraria juice, litchi juice, lilium brownii juice, cabbage power, cornu antelopis extract, amber extract, and coral extract, etc. The litchi corn instant noodle has abundant sources of raw materials with relative low prices, therefore the production cost of the corn instant noodle is also lower, and the prices of the products are correspondingly cheaper. At the same time the corn instant noodle uses corn as the main raw material which is rich in various nutrients, and in addition, preserved plum powder, cucumber powder, litchi juice and other accessory ingredients not only enhance the mouthfeel of the corn instant noodle, but also enrich nutritions, the three traditional Chinese medicine ingredients including cornu antelopis extract, amber extract and coral extract also have the effect of tranquilizing and allaying excitement, and thus the corn noodle is very beneficial to human body health in a long-term consumption.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of lychee corn instant noodles. Background technique [0002] One of the keys to the sustainable development of China's rural economy lies in the comprehensive utilization of agricultural resources. However, potatoes, as a unique and abundant agricultural product resource in my country, currently have limited processing channels, and their utilization is seriously insufficient. The processing ratio is less than 10%. Except for vermicelli processing and a small amount of small food processing, most of them are used as feed. The rotten fresh potatoes amounted to hundreds of millions of catties. The development of potato instant noodle products can find an ideal way for large-scale comprehensive utilization of potato resources. [0003] Corn is adaptable to various cultivation conditions, so it can spread all over the world and become one of the mai...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L1/212A23L1/30A23L7/113A23L19/00
CPCA23V2002/00A23V2200/31
Inventor 李思思
Owner ANHUI CHENGXIANG FLOUR
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