Non-fried instant noodle

A technology of non-fried instant noodles and compound enzymes, applied in food ingredients as taste improver, food science and other directions, can solve the problems of insufficient crude fiber, insufficient nutrition, poor taste, etc., to improve processing performance, improve nutrition, Good taste and quality effect

Inactive Publication Date: 2017-05-31
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 problem 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. Highland barley and buckwheat are modified to improve their cohesion and strength, improve the plasticity of coarse grain noodles, and have the characteristics of comprehensive nutrition and good taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A non-fried instant noodle comprises the following raw materials in parts by weight: 50 parts of a mixture of highland barley flour and buckwheat flour after compound enzyme modification, and 8 parts of sweet potato flour; the compound enzyme is glucose oxidase and xylanase.

Embodiment 2

[0041] A non-fried instant noodle comprises the following raw materials in parts by weight: 65 parts of a mixture of highland barley flour and buckwheat flour modified by a compound enzyme, 12 parts of sweet potato flour, and the compound enzyme is glucose oxidase and xylanase.

Embodiment 3

[0043] A non-fried instant noodle comprises the following raw materials in parts by weight: 55 parts of a mixture of highland barley flour and buckwheat flour after compound enzyme modification, 10 parts of sweet potato flour, and the compound enzymes are glucose oxidase and xylanase.

[0044] The composite enzyme of the present embodiment is prepared by the following method: after drying 30% highland barley flour, 39% buckwheat flour, 3% glucose oxidase, 25% water and 3% salt, after stirring evenly, adjust the pH value to 6, After 32 hours of enzymatic hydrolysis at 35°C, remove the enzyme solution and dry it.

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PUM

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Abstract

Belonging to the technical field of food processing, the invention discloses a non-fried instant noodle, which comprises the following raw materials by weight: 50-65 parts of a mixture of compound enzyme modified highland barley flour and buckwheat flour, and 8-12 parts of sweet potato powder. The compound enzyme is glucose oxidase and xylanase. The invention also discloses a preparation method of the non-fried instant noodle. The method includes the steps of: dough kneading, rolling, calendering, curing, molding, cooking, drying and packaging. The non-fried instant noodle provided by the invention has the advantages of good processability, strong plasticity, good taste, and comprehensive 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): A23L7/113A23L19/10A23L5/10
CPCA23V2002/00A23V2200/14
Inventor 张一帆
Owner CHENGDU JINHUI TECH
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