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Nutritional instant noodle and production method thereof

A production method and instant noodle technology, applied in food ingredients as antioxidants, food ingredients as taste improvers, food ingredients as antimicrobial preservation, etc., can solve the problem that the elderly, children, and patients cannot eat, and cannot guarantee the health of long-term consumption , not suitable for long-term, large-scale consumption and other problems, to achieve the effect of reducing the risk of cardiovascular disease, increasing nutritional value, and reducing fat content

Inactive Publication Date: 2016-07-06
孟凡英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The instant noodles sold on the market are convenient for people's life and have been welcomed to a certain extent, but they are not suitable for long-term and large-scale consumption, and are not easy to eat in the crowds such as the elderly, children, and patients, because their nutrition is not comprehensive and cannot guarantee long-term consumption. healthy
And long-term use of existing commercially available instant noodles is not conducive to gastrointestinal health

Method used

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  • Nutritional instant noodle and production method thereof
  • Nutritional instant noodle and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A nutritious instant noodle, which comprises the following raw material components in parts by weight: 50 parts of wheat, 5 parts of corn, 30 parts of millet, 10 parts of soybeans, 2 parts of broad beans, 1 part of mung beans, 5 parts of peas, 2 parts of black beans , 2 parts hazelnuts, 2 parts almonds, 1 part cashew nuts, 10 parts shiitake mushrooms, 5 parts straw mushrooms, 2 parts nutritional supplements, 2 parts antioxidants, 1 part flavor enhancers.

[0022] A method for preparing nutritious instant noodles includes the following steps: taking 50 parts by weight of wheat, 5 parts of corn, 30 parts of millet, 10 parts of soybeans, 2 parts of broad beans, 1 part of mung beans, 5 parts of peas, 2 parts of black beans, 2 parts 1 part hazelnuts, 2 parts almonds, 1 part cashew nuts, 10 parts shiitake mushrooms, 5 parts straw mushrooms, after removing impurities and removing the core or husk, add them to a mixer and mix them evenly, then grind them. The powder is sifted thro...

Embodiment 2

[0024] A nutritious instant noodle, said instant noodle comprising the following raw material components in parts by weight: 60 parts of wheat, 15 parts of corn, 25 parts of millet, 11 parts of soybeans, 3 parts of broad beans, 2 parts of mung beans, 1 part of peas, 1 part of red Beans, 7 parts of black beans, 3 parts of hazelnuts, 3 parts of almonds, 3 parts of cashew nuts, 3 parts of walnut kernels, 3 parts of shiitake mushrooms, 3 parts of oyster mushrooms, 1 part of straw mushrooms, 3 parts of puffball, 2 parts of Hericium erinaceus, 1 part Nutritional enhancer, 1 part fragrance, 1 part antioxidant.

[0025] A method for preparing nutritious instant noodles includes the following steps: taking 60 parts by weight of wheat, 15 parts of corn, 25 parts of millet, 11 parts of soybeans, 3 parts of broad beans, 2 parts of mung beans, 1 part of peas, 1 part of adzuki beans, 7 parts of black beans, 3 parts of hazelnuts, 3 parts of almonds, 3 parts of cashew nuts, 3 parts of walnut ker...

Embodiment 3

[0027] A nutritious instant noodle, said instant noodle comprising the following raw material components in parts by weight: 70 parts of wheat, 15 parts of corn, 20 parts of millet, 13 parts of soybeans, 4 parts of broad beans, 3 parts of mung beans, 4 parts of peas, 5 parts of red Beans, 6 parts of black beans, 5 parts of almonds, 5 parts of cashew nuts, 8 parts of oyster mushrooms, 10 parts of puffball, 5 parts of Hericium erinaceus, 1 part of nutritional supplements, 1 part of antioxidants.

[0028] A method for preparing nutritious instant noodles includes the following steps: taking 70 parts by weight of wheat, 15 parts of corn, 20 parts of millet, 13 parts of soybeans, 4 parts of broad beans, 3 parts of mung beans, 4 parts of peas, 5 parts of adzuki beans, 6 parts of black beans, 5 parts of almonds, 5 parts of cashews, 8 parts of oyster mushrooms, 10 parts of puffball, 5 parts of Hericium erinaceus, after removing impurities and removing the kernels or shells, add them to a ...

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Abstract

The invention belongs to the technical field of food processing and particularly relates to nutritional instant noodle and a production method thereof. The instant noodle include the following raw material components, by weight, 50-80 parts of wheat, 5-18 parts of corn, 8-30 parts of millet, 20-35 parts of beans, 5-15 parts of nuts, 5-15 parts of mushrooms, and 10-20 parts of a conditioner. The nutritional instant noodle is researched through large quantity of optimization tests and has abundant nutrition and is easy to digest and absorb by stomach and intestines. The nutritional instant noodle is simple in preparation process. The wheat has bran which includes large amounts of cellulose, protein, vitamins and microelements, so that the nutritional value of the instant noodle is further improved.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a nutritious instant noodle and a preparation method thereof. Background technique [0002] The instant noodles currently on the market make people’s lives easier and are welcomed to a certain extent, but they are not suitable for long-term and large-scale consumption, and they are not easy to eat among the elderly, children, patients, etc., because their nutrition is not comprehensive and cannot guarantee long-term consumption. health. In addition, long-term use of instant noodles on the market is not good for gastrointestinal health. It is necessary to develop a food that is easy to use, has nutritional value, is beneficial to gastrointestinal digestion and absorption, and is simple to produce and process, which can be welcomed by the public. The existing people’s lives basically no longer need high-calorie sugars, starches, fats, etc., while traditional instant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L11/00A23L31/00A23L25/00A23L33/00
CPCA23V2002/00A23V2200/02A23V2200/10A23V2200/16A23V2200/32
Inventor 孟凡英
Owner 孟凡英
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