Preparation method of instant noodles

A technology of noodles and raw materials, which is applied in food ingredients as antimicrobial preservation, food science, food preservation, etc. It can solve the problems of time-consuming and labor-intensive, and achieve the effect of convenient eating and excellent fresh-keeping effect

Inactive Publication Date: 2016-08-17
ANHUI JIAWEI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Now instant noodles are particularly popular in the market, but the current instant noodles need to go through a very complicated production process, which is time-consuming and labor-intensive, so there is an urgent need for a nutritious and delicious instant noodles on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method step of instant noodles is as follows:

[0022] a. Preparation of edible antistaling agent: take by weight: Ginkgo polysaccharide: 8 parts, 3 parts of ginkgo ketone, 3 parts of ginkgo phenol, 15 parts of beeswax starch, 3 parts of sodium pyrrolidone carboxylate, 5 parts of nisin, carboxymethyl 2 parts of chitosan, 5 parts of citric acid, 15 parts of water, after uniform mixing, put into the blender and stir for 30-60min, after standing for 3 hours, take the upper layer solution to obtain edible preservative;

[0023] b. Take raw materials by weight: 90 parts of wheat, 55 parts of buckwheat, 60 parts of barley, 45 parts of red beans, 50 parts of mung beans, 40 parts of soybeans, 60 parts of yellow millet, 30 parts of rice, 40 parts of peanuts, 30 parts of peas, black beans 25 parts and 30 parts of broad beans; the raw materials are tested for pesticide residues, and the raw materials that meet the pesticide residue standards are screened by a scree...

Embodiment 2

[0031] The preparation method step of instant noodles is as follows:

[0032] a. Preparation of edible antistaling agent: take by weight: Ginkgo polysaccharide: 5 parts, 2 parts of ginkgo ketone, 1 part of ginkgo phenol, 10 parts of beeswax starch, 2 parts of sodium pyrrolidone carboxylate, 3 parts of nisin, carboxymethyl 1 part of chitosan, 2 parts of citric acid, 10 parts of water, after uniform mixing, put into a blender and stir for 30-60 minutes, after standing for 3 hours, take the upper layer solution to obtain edible preservative;

[0033] b. Take raw materials by weight: 70 parts of wheat, 45 parts of buckwheat, 45 parts of barley, 45 parts of red beans, 25 parts of mung beans, 30 parts of soybeans, 60 parts of yellow millet, 30 parts of rice, 40 parts of peanuts, 25 parts of peas, black beans 15 parts and 25 parts of broad beans; the raw materials are tested for pesticide residues, and the raw materials that meet the pesticide residue standards are screened by a scre...

Embodiment 3

[0041] A kind of preparation method step of instant noodles is as follows:

[0042]a. Preparation of edible antistaling agent: take by weight: Ginkgo polysaccharide: 5 parts, 3 parts of ginkgo ketone, 1 part of ginkgo phenol, 10 parts of beeswax starch, 3 parts of sodium pyrrolidone carboxylate, 3 parts of nisin, carboxymethyl 2 parts of chitosan, 2 parts of citric acid, 15 parts of water, after uniform mixing, put into a blender and stir for 30-60min, after standing for 3 hours, take the upper layer solution to obtain edible preservative;

[0043] b. Take raw materials by weight: 70 parts of wheat, 55 parts of buckwheat, 60 parts of barley, 35 parts of red beans, 50 parts of mung beans, 30 parts of soybeans, 60 parts of yellow millet, 25 parts of rice, 40 parts of peanuts, 25 parts of peas, black beans 25 parts and 25 parts of broad beans; the raw materials are tested for pesticide residues, and the raw materials that meet the pesticide residue standards are screened by a scr...

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PUM

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Abstract

The invention provides a preparation method of instant noodles. The method comprises the following steps: preparing an edible preservative, namely mixing the following taken raw materials in parts by weight: 5-8 parts of ginkgo biloba seed polysaccharide, 2-3 parts of gingko ketone, 1-3 parts of ginkgo, 10-15 parts of beeswax starch, 2-3 parts of sodium pyrrolidonecarboxylate, 3-5 parts of nisin, 1-2 parts of carboxymethyl chitosan, 2-5 parts of citric acid and 10-15 parts of water evenly; and putting the mixture into a stirrer for stirring for 30-60 minutes, standing for three hours and then taking an upper solution to obtain the edible preservative. The ginkgo biloba seed polysaccharide, the gingko ketone, the ginkgo, the beeswax starch, the sodium pyrrolidonecarboxylate, the nisin, the carboxymethyl chitosan and the citric acid are completely harmless to a human body, and can have an excellent preservation effect.

Description

technical field [0001] The invention relates to the field of noodle production, in particular to a method for preparing instant noodles. Background technique [0002] Noodles originated in China and have a history of making and eating more than four thousand years. Noodles are a kind of health care food that is simple to make, convenient to eat, rich in nutrition, can be staple food and fast food. It has long been accepted and loved by people all over the world. Noodles are a kind of dough made from grain or bean flour and water, which are then either pressed or rolled or stretched into sheets and then cut or pressed, or made into strips (narrow or wide, Or flat or round) or small flakes, and finally boiled, fried, stewed, fried as a food. [0003] Now instant noodles are particularly popular in the market, but present instant noodles need to go through a very complicated production process, which is time-consuming and labor-intensive, so there is an urgent need for a nut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10A23L3/3562A23L3/3508A23L3/3544A23L3/3499
CPCA23L3/3499A23L3/3508A23L3/3544A23L3/3562A23V2002/00A23V2200/10Y02A40/90
Inventor 姜波
Owner ANHUI JIAWEI FOOD CO LTD
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