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Non-fried highland barley instant noodles

An instant noodle, non-fried technology, applied in the field of food processing, can solve the problems of insufficient crude fiber, poor taste, and insufficient nutrition, and achieve the effect of improving processing performance, good taste and quality, and improving nutrition

Inactive Publication Date: 2017-04-26
CHENGDU JINHUI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the problems of poor taste of non-fried instant noodles in the prior art, and the existing non-fried and fried instant noodles are prepared from ordinary flour, insufficient crude fiber, and insufficient nutrition. Modification of highland barley improves its cohesion and strength, improves the plasticity of coarse grain noodles, and has the characteristics of comprehensive nutrition and good taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A non-fried highland barley instant noodle, comprising 60 parts of highland barley powder, wherein the highland barley powder is the highland barley powder modified by using glucose oxidase, xylanase, protease and phytase as compound enzymes.

Embodiment 2

[0042] A non-fried highland barley instant noodle, comprising 85 parts of highland barley powder, wherein the highland barley powder is the highland barley powder modified by using glucose oxidase, xylanase, protease and phytase as compound enzymes.

Embodiment 3

[0044] A non-fried highland barley instant noodle, comprising 70 parts of highland barley powder, wherein the highland barley powder is the highland barley powder modified by using glucose oxidase, xylanase, protease and phytase as compound enzymes.

[0045] In the present implementation, the modification of the compound enzyme is specifically: dry 65% ​​highland barley powder, 4% glucose oxidase, 3% xylanase, 0.8% protease, 1.2% phytase, 25% water and 1% table salt, after stirring evenly, adjust the pH value to 6.5, at 30°C, after 36 hours of enzymatic hydrolysis, remove the enzyme solution, and dry it.

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Abstract

The invention discloses non-fried highland barley instant noodles and belongs to the technical field of food processing. The non-fried highland barley instant noodles comprise 60 to 85 portions of highland barley powder. The highland barley powder is modified by complex enzymes of glucose oxidase, xylanase, protease and phytase. The invention also discloses a preparation method of the non-fried highland barley instant noodles. The preparation method comprises flour mixing, dough kneading, rolling, aging, molding, cooking, drying and packaging. The non-fried highland barley instant noodles have the advantages of good processing performances, good plasticity, good taste and comprehensive nutrition.

Description

technical field [0001] The invention relates to non-fried highland barley instant noodles and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] In daily life, instant noodles have become an indispensable convenience food. my country’s annual production and consumption of instant noodles exceeds 70 billion packs, making it the world’s largest producer and consumer of instant noodles. However, instant noodles are mainly fried instant noodles, mainly Most of the water is removed by frying and shaped, but the fat content of instant noodles obtained by frying exceeds 24%, and palm oil is usually used as the frying fat. Palm oil is also called "saturated fat". Because it contains more than 50% saturated fat, and the human body can digest and absorb 97% of palm oil. Palm oil with a melting point of 40 degrees can only be used to make soap and cosmetics; palm oil with a melting point of 24 degrees can be used to fry insta...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L7/104A23L29/238A23L29/281
Inventor 张一帆
Owner CHENGDU JINHUI TECH
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