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Non-fried pumpkin-taro instant noodle

A non-fried, instant noodle technology, applied in the fields of food science, food ingredients containing natural extracts, food ingredients containing protein, etc., can solve the problems that restrict the development of non-fried instant noodles, poor taste and color, and high drying energy consumption. Increased rehydration and taste, improved flexibility, and reduced production costs

Inactive Publication Date: 2016-03-23
CHENGDU DESHANNENG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with the frying and drying process, the hot air drying process has higher drying energy consumption, and the taste (such as slippery and viscoelasticity, etc.) of the noodle cake after rehydration will be further deteriorated, and the taste and color will also be poor
These defectives all seriously restrict the development of non-fried instant noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of non-fried pumpkin konjac instant noodles, including non-fried noodles and flour, non-fried noodles including 28.4% wheat flour, 42.7% eggs, 8.1% Prunella vulgaris extract stock solution, 3.3% pumpkin, 3.6% konjac, 4.1% Hawthorn, 6.6% black fungus persimmon granules, 2.0% pig bile and 1.2% additives, additives include 40% albumin, 38% gliadin and 22% glutenin; the concentration of Prunella vulgaris extract stock solution is 63%, the black The diameter of the fungus and dried persimmon particles is 0.2 mm.

[0040] The powder includes 98% seasoning and 2% flavor additives, and the flavor additives include 45% soybean lecithin, 4.1% monoglyceride, 13.9% guar gum, 23.2% sodium alginate and 13.8% sucrose fatty acid ester.

[0041] The preparation method of Prunella vulgaris extract stock solution comprises the following steps:

[0042] Step 1: Weigh 1 part of Prunella vulgaris, wash and dry;

[0043] Step 2: Soak in absolute ethanol for 1 day after crushing;

[00...

Embodiment 2

[0051] A non-fried pumpkin konjac instant noodles, including non-fried noodles and flour, non-fried noodles including 34.4% wheat flour, 32.7% eggs, 12.1% Prunella vulgaris extract stock solution, 4.3% pumpkin, 2.6% konjac, 4.7% Hawthorn, 6.0% black fungus persimmon granules, 2.4% pig gall and 0.8% additives, including 48% albumin, 34% gliadin and 18% glutenin; the concentration of Prunella vulgaris extract is 63%, black fungus persimmon The diameter of the particles is 0.5 mm.

[0052] The powder includes 98% seasoning and 2% flavor additives, and the flavor additives include 47.6% soybean lecithin, 3.1% monoglyceride, 13.5% guar gum, 22.6% sodium alginate and 13.2% sucrose fatty acid ester.

[0053] The preparation method of Prunella vulgaris extract stock solution comprises the following steps:

[0054] Step 1: Weigh 1 part of Prunella vulgaris, wash and dry;

[0055] Step 2: Soak in absolute ethanol for 2 days after crushing;

[0056] Step 3: Pour the system in Step 2 i...

Embodiment 3

[0063] A kind of non-fried pumpkin konjac instant noodles, including non-fried noodles and flour, non-fried noodles including 31.4% wheat flour, 37.7% eggs, 10.1% Prunella vulgaris extract stock solution, 3.8% pumpkin, 3.1% konjac, 4.4% Hawthorn, 6.3% black fungus persimmon granules, 2.2% pig gall and 1.0% additives, including 44% albumin, 36% gliadin and 20% glutenin; the concentration of Prunella vulgaris extract is 63%, black fungus persimmon The diameter of the particles was 0.4 mm.

[0064] The powder includes 98% seasoning and 2% flavor additives, and the flavor additives include 46.3% soybean lecithin, 3.6% monoglyceride, 13.7% guar gum, 22.9% sodium alginate and 13.5% sucrose fatty acid ester.

[0065] The preparation method of Prunella vulgaris extract stock solution comprises the following steps:

[0066] Step 1: Weigh 1 part of Prunella vulgaris, wash and dry;

[0067] Step 2: Soak in absolute ethanol for 1.5 days after crushing;

[0068] Step 3: Pour the system ...

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Abstract

The invention discloses non-fried pumpkin-taro instant noodle and belongs to the field of instant noodles. The non-fried pumpkin-taro instant noodle disclosed by the invention comprises a non-fried noodle cake and powdered ingredients; the non-fried noodle cake comprises the following raw materials: 28.4%-34.4% of wheat flour, 32.7%-42.7% of eggs, 8.1%-12.1% of stock solution of prunella spike extract , 3.3%-43% of pumpkins, 2.6%-3.6% of amorphophallus konjac, 4.1%-4.7% hawthorn fruits, 6.0%-6.6% of black fungus-dried persimmon granules, 2.0%-2.4% of bitter bile of pig and 0.8%-1.2% of additives; the additives comprise the following ingredients: 40%-48% of albumin, 34%-38% of alcohol-soluble protein and 18%-22% of glutenin. The non-fried pumpkin-taro instant noodle disclosed by the invention has the characteristics of relatively good taste, flavor and color; moreover, the non-fried pumpkin-taro instant noodle is also low in energy consumption.

Description

technical field [0001] The invention relates to an instant noodle, in particular to a non-fried pumpkin konjac instant noodle. Background technique [0002] Instant noodles are currently the second largest industrialized staple food, second only to bread consumption. my country's annual output of instant noodles exceeds 41 billion packs, making it the number one producer and marketer in the world. Instant noodles currently on the market can be divided into fried instant noodles and non-fried instant noodles according to the drying process. Fried instant noodles dry quickly, have a high degree of gelatinization, and are porous inside, so they have good rehydration properties. However, because the product contains a large amount of oil, the storage time is short, and the human body takes in too much oil, which has a negative impact on nutrition and health. In addition, when fried at a high temperature of 135°C, the nutritional content of instant noodle pieces will be partia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L33/10A23L33/105A23L33/185
CPCA23V2002/00A23V2250/21A23V2250/54A23V2250/5482
Inventor 张杰
Owner CHENGDU DESHANNENG TECH CO LTD
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