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Non-oil-fried instant hollow noodles and preparation method thereof

An instant noodle, non-fried technology, applied in the direction of food science, food ingredients as a taste improver, and the function of food ingredients, etc., can solve the problems of insufficient nutrition, shortened brewing time, insufficient crude fiber, etc., to achieve shortened brewing time, improve processing performance, and improve strength

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 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, and proposes a non-fried instant noodle Hollow instant noodles are mainly modified by coarse grain barley and buckwheat to improve their cohesiveness and strength, and improve the plasticity of coarse grain noodles. They have the characteristics of comprehensive nutrition, good taste, and shortened brewing time.

Method used

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  • Non-oil-fried instant hollow noodles and preparation method thereof

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Effect test

Embodiment 1

[0042] A non-fried hollow instant noodle, comprising the following raw materials in parts by weight: 60 parts of a mixture of highland barley flour and buckwheat flour, 5 parts of sweet potato flour, the highland barley flour and the buckwheat flour are compound enzyme modified Highland barley flour and buckwheat flour. The complex enzyme includes xylanase, protease, pentosanase, lipolytic enzyme, phytase, glucose oxidase, etc., and two or more of them can be selected.

Embodiment 2

[0044] A non-fried hollow instant noodle, comprising the following raw materials in parts by weight: 85 parts of a mixture of highland barley flour and buckwheat flour, 12 parts of sweet potato flour, the highland barley flour and the buckwheat flour are compound enzyme modified Highland barley flour and buckwheat flour; compound enzyme is a mixture of glucose oxidase, xylanase, protease and phytase.

Embodiment 3

[0046] A non-fried hollow instant noodle, comprising the following raw materials in parts by weight: 70 parts of a mixture of highland barley flour and buckwheat flour, 8 parts of sweet potato flour, the highland barley flour and the buckwheat flour are compound enzyme modified Highland barley flour and buckwheat flour; compound enzyme is a mixture of glucose oxidase, xylanase, protease and phytase.

[0047] The composite enzyme of this embodiment is prepared by the following method: dry 39% highland barley flour, 25% buckwheat flour, 4% glucose oxidase, 3% xylanase, 0.8% protease, 2% phytase, 25% Water and 1.2% 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 present invention discloses non-oil-fried instant hollow noodles and a preparation method thereof, and belongs to the technical field of food processing. The non-oil-fried instant hollow noodles comprise the following raw materials in parts by weight: 60-85 parts of a mixture of highland barley flour and buckwheat flour, and 5-12 parts of sweet potato powder. The highland barley flour and buckwheat flour are compound enzyme modified highland barley flour and buckwheat flour. The present invention also discloses a preparation method of the non-oil-fried instant hollow noodles. The preparation method comprises the steps of dough kneading, squeezing and kneading, rolling, curing, molding, cooking, drying and packaging. The noodles have the advantages of being good in processing performance, strong in plasticity, good in taste and comprehensive in nutrition.

Description

technical field [0001] The invention relates to non-fried 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 instant noodles and m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L19/10A23L19/15A23L29/238A23L29/281A23P20/20A23L5/10
CPCA23V2002/00A23V2200/14A23V2200/30
Inventor 张一帆
Owner CHENGDU JINHUI TECH
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