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Cherry flavored instant noodles and preparation method thereof

A technology for cherries and instant noodles, applied in food preparation, food ingredients as color, food ingredients as antioxidants, etc., can solve the problems of single taste, hidden safety hazards, etc., and achieve the effect of attractive color, low cost, and avoiding waste of resources.

Inactive Publication Date: 2015-10-07
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Instant noodles are popular among consumers because of their portability, convenience, and special taste. However, in the market, instant noodles not only have a single taste, but also the fried noodle cakes and the sauce packets that are equipped with them contain a large amount of oil and chemical preservatives. There is a safety hazard to the human body

Method used

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  • Cherry flavored instant noodles and preparation method thereof
  • Cherry flavored instant noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Kneading dough: uniformly mix 20 parts of cherry leaf powder, 60 parts of wheat flour, 5 parts of gluten protein powder and 15 parts of water, and stir to form a dough;

[0034] (2) Ripening: put the dough into the ripening tray to complete the ripening, and the ripening time is 10 minutes;

[0035] (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;

[0036] (4) Shredded forming: the noodle sheet obtained in step (3) is passed through a high-speed shredder, cut into noodles and made into a wavy dough cake;

[0037] (5) Cooking: transport the wavy noodles to the steam box through the mesh belt, and cook at normal pressure for 80s at a temperature of 100°C;

[0038] (6) Hot air drying: After the wavy noodle cake cooked in step (5) is quantitatively cut off, after heating with 100°C dry hot air for 15...

Embodiment 2

[0046] (1) Kneading dough: uniformly mix 30 parts of cherry leaf powder, 50 parts of wheat flour, 10 parts of gluten protein powder and 22 parts of water, and stir to form a dough;

[0047] (2) Ripening: put the dough into the ripening tray to complete the ripening, and the ripening time is 10 minutes;

[0048] (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;

[0049] (4) Shredded forming: the noodle sheet obtained in step (3) is passed through a high-speed shredder, cut into noodles and made into a wavy dough cake;

[0050] (5) Cooking: transport the wavy noodles to the steam box through the mesh belt, and cook at normal pressure for 80s at a temperature of 100°C;

[0051] (6) Hot air drying: After the wavy noodle cake cooked in step (5) is quantitatively cut off, after heating with 100°C dry hot air for 1...

Embodiment 3

[0059] (1) Kneading dough: uniformly mix 25 parts of cherry leaf powder, 55 parts of wheat flour, 8 parts of gluten protein powder and 18 parts of water, and stir to form a dough;

[0060] (2) Ripening: put the dough into the ripening tray to complete the ripening, and the ripening time is 10 minutes;

[0061] (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;

[0062] (4) Shredded forming: the noodle sheet obtained in step (3) is passed through a high-speed shredder, cut into noodles and made into a wavy dough cake;

[0063] (5) Cooking: transport the wavy noodles to the steam box through the mesh belt, and cook at normal pressure for 80s at a temperature of 100°C;

[0064] (6) Hot air drying: After the wavy noodle cake cooked in step (5) is quantitatively cut off, after heating with 100°C dry hot air for 15...

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Abstract

The invention relates to instant noodles and particularly relates to cherry flavored instant noodles and a preparation method thereof. Powdered milk is taken as a raw material to prepare a powder bag, 2-4 parts of cherry petals and 2-4 parts of cherry pulp particles are taken as raw materials to prepare a dry material bag, noodle cake takes 20-30 parts of cherry leaf powder, 50-60 parts of wheat powder and 5-10 parts of gluten protein powder as raw materials, and after the prepared instant noodles are brewed by boiled water, the noodle cake is green, soup is milk white due to the powdered milk bag, the cherry pulp particles are recovered after absorbing water and are bright red, the cherry petals are unfolded to float above the noodle cake, and not only is the color attractive, but also the milk is mixed with flowery flavor to form the special flavor, so that the instant noodles are purely natural, green, healthy, and nutritional.

Description

technical field [0001] The invention relates to instant noodles, in particular to cherry-flavored instant noodles and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Instant noodles are a kind of noodle food that can be soaked in hot water in a short time and cooked. In 2007, the global sales of instant noodles were about 97.9 billion packs, with an average consumption of 15 packs per person in the world. Instant noodles are popular among consumers because of their portability, convenient eating, and special taste. However, in the current market, instant noodles not only have a single taste, but also fried noodle cakes and sauce packets that are equipped with them contain a large amount of oil and chemical preservatives. There is a safety hazard to the human body. Contents of the invention [0003] In view of the above problems, the present invention provides a kind of cherry-flavored instant noodles and a preparation...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/162A23L1/30A23L7/109A23L7/113
CPCA23V2002/00A23V2200/04A23V2200/10A23V2200/02A23V2200/15A23V2200/08
Inventor 郭鹏
Owner DALIAN NATIONALITIES UNIVERSITY
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