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Instant preservation noodles and preparation method thereof

A technology of instant noodles and wet noodles, applied in the direction of food science, can solve problems such as poor palatability and poor nutrition

Inactive Publication Date: 2018-04-10
HEXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But the instant instant noodles provided by the prior art also have poor nutrition and poor palatability

Method used

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  • Instant preservation noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method for instant fresh-keeping instant noodles, comprising the following steps:

[0022] (1) Take 10 parts of precious dwarf rice, and use a rice mill to finely grind it once to remove residual bran and sundries;

[0023] (2) Put the milled rice into a rice washer, rinse at high speed to remove sugar powder, dust and sundries, add water to soak for 2 hours, drain the rice soaking water, send the rice to a refiner, add appropriate amount of water to grind, and control the rice The moisture content of the pulp is 60%, and the fineness is passed through a 100-mesh sieve, and then an appropriate amount of salt is added to the rice pulp, stirred evenly, and set aside;

[0024] (3) Weigh 25 parts of flour and 5 parts of potato starch, under vacuum conditions, atomize and add rice milk dissolved in salt and stir evenly, until the surface of the dough is smooth and not sticky, stop adding the rice milk;

[0025] (4) After waking up the noodles at room temperatu...

Embodiment 2

[0028] A preparation method for instant fresh-keeping instant noodles, comprising the following steps:

[0029] (1) Take 15 parts of precious dwarf rice, and use a rice mill to finely grind it once to remove residual bran and sundries;

[0030] (2) Put the milled rice into a rice washer, rinse at high speed to remove sugar powder, dust and sundries, add water to soak for 4 hours, drain the rice soaking water, send the rice to a refiner, add an appropriate amount of water to grind, and control the rice The moisture content of the pulp is 65%, and the fineness is passed through a 100-mesh sieve, and then an appropriate amount of salt is added to the rice pulp, stirred evenly, and set aside;

[0031] (3) Weigh 30 parts of flour and 10 parts of potato starch, under vacuum conditions, atomize and add rice milk dissolved in salt and stir evenly, until the surface of the dough is smooth and not sticky, stop adding the rice milk;

[0032] (4) After waking up the noodles at room tempe...

Embodiment 3

[0035] A preparation method for instant fresh-keeping instant noodles, comprising the following steps:

[0036] (1) Weigh 12 parts of precious dwarf rice, and finely grind it once with a rice mill to remove residual bran and sundries;

[0037] (2) Put the milled rice into a rice washer, rinse at high speed to remove sugar powder, dust and sundries, add water to soak for 3 hours, drain the rice soaking water, send the rice to a refiner, add appropriate amount of water to grind, and control the rice The moisture content of the pulp is 60%, and the fineness is passed through a 100-mesh sieve, and then an appropriate amount of salt is added to the rice pulp, stirred evenly, and set aside;

[0038] (3) Weigh 25 parts of flour and 6 parts of potato starch, under vacuum conditions, atomize and add rice milk dissolved in salt and stir evenly, until the surface of the dough is smooth and not sticky, stop adding the rice milk;

[0039] (4) After waking up the noodles at room temperatur...

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Abstract

The invention relates to the technical field of food production and particularly relates to instant preservation noodles and a preparation method thereof. The instant preservation noodles are preparedfrom 10 to 15 parts by weight of precious dwarf rice, 25 to 30 parts by weight of wheat flour and 5 to 10 parts by weight of potato starch. The preparation method comprises (1) rice milling, (2) ricewashing, soaking and milling, (3) dough preparation, (4) dough standing, and 5) shredding, sterilization and packaging. The instant preservation noodles can solve the problem that the existing instant noodles have poor nutrition effects and poor palatability.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for preparing instant fresh-keeping instant noodles and the instant noodles prepared by the method. Background technique [0002] With the change of modern life style and the acceleration of the pace of urban life, people spend less and less time and energy in the kitchen to prepare their own food, and what they need more is to solve dietary problems conveniently and quickly. Therefore, simple, nutritious, hygienic, Economical, quick and convenient instant food has become the first choice for most people in modern times. In the process of preparing instant noodles, noodles all need to be fried and dehydrated to prolong the shelf life of instant noodles. Yet along with the continuous improvement of living standards, people are more and more aware of the nutritional deficiencies of this fried instant noodles. The protein contained in it (including enzymes involve...

Claims

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Application Information

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IPC IPC(8): A23L7/113
CPCA23L7/113
Inventor 刘志芳焦扬李彩霞王治江李兴艳杨璞
Owner HEXI UNIV
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