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Calcium supplementing fried instant noodles

A technology of instant noodles and calcium supplementation, which is applied in food science and other fields, can solve the problems of not having too much nutritional value, and achieve the effect of better taste, full nutrition and unique taste

Inactive Publication Date: 2017-06-13
张美玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional instant noodles mainly provide people with the function of quickly satisfying hunger, and do not have much nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A calcium supplement instant noodle, composed of high-gluten wheat flour, cornstarch, black soybean powder, eggs, salt, drynaria powder, kelp powder, vitamin D powder, fresh bone pulp, water; the weight of each component is high-gluten wheat flour 80 , 60 parts of corn starch, 40 parts of black bean powder, 30 parts of eggs, 8 parts of salt, 10 parts of drynaria powder, 15 parts of kelp powder, 5 parts of vitamin D powder, 30 parts of fresh bone pulp, and 120 parts of water.

Embodiment 2

[0013] A calcium supplement instant noodle, composed of high-gluten wheat flour, corn starch, black soybean powder, eggs, salt, drynaria powder, kelp powder, vitamin D powder, fresh bone pulp, water; the weight of each component is high-gluten wheat flour 120 40 parts of corn starch, 60 parts of black bean powder, 20 parts of eggs, 12 parts of salt, 5 parts of drynaria powder, 25 parts of kelp powder, 3 parts of vitamin D powder, 50 parts of fresh bone pulp, and 80 parts of water.

Embodiment 3

[0015] A calcium supplement instant noodle, composed of high-gluten wheat flour, cornstarch, black soybean powder, eggs, salt, drynaria powder, kelp powder, vitamin D powder, fresh bone pulp, water; the weight of each component is high-gluten wheat flour 100 50 parts of corn starch, 50 parts of black bean powder, 25 parts of eggs, 10 parts of salt, 8 parts of drynaria powder, 20 parts of kelp powder, 4 parts of vitamin D powder, 40 parts of fresh bone pulp, and 100 parts of water.

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Abstract

The invention belongs to the technical field of food, and in particular relates to a calcium-supplementing instant noodle. The weight of each component is 80-120 parts of high-gluten wheat flour, 40-60 parts of cornstarch, 40-60 parts of black soybean powder, 20-30 parts of eggs, 8-12 parts of salt, 5-10 parts of drynaria powder, kelp 15-25 parts of powder, 3-5 parts of vitamin D powder, 30-50 parts of fresh bone pulp, and 80-120 parts of water. Compared with traditional instant noodles, the calcium-supplementing instant noodles provided by the present invention have more comprehensive nutrition, better texture and more unique taste; it contains drynaria rhizome of traditional Chinese medicine and other calcium-supplementing ingredients, which can not only quickly supplement the calcium needed by the human body, And can promote bone absorption of calcium. The instant noodle provided by the invention has natural and safe ingredients, unique taste and no toxic or side effect for long-term consumption, and is an ideal food.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a calcium-supplementing instant noodle. Background technique [0002] Instant noodles claim again instant noodles, instant noodles, cup noodles, quick-cooking noodles, instant noodles, instant noodles, and Hong Kong is then referred to as doll noodles, is a kind of flour-made food that can be cooked and eaten with hot water in a short time. Instant noodles are instant noodles that are cooked and fried to fix the shape of the noodles. Before eating, they are brewed with boiling water to dissolve the seasoning, and the noodles are heated and brewed. It is an instant convenience food that can be eaten within a specified time . [0003] Traditional instant noodles mainly provide people with the effect of quickly satisfying hunger, and do not have much nutritional value. With the improvement of people's living standards, people's requirements for instant noodles are getting...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/113A23L13/20A23L33/155A23L33/00
CPCA23V2002/00
Inventor 张美玲
Owner 张美玲
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