Non-fried instant noodle processing technology adopting aging and steaming method

A technology of non-fried instant noodles and instant noodles, which is applied in the fields of application, function of food ingredients, and food science, and can solve problems such as poor sensory evaluation, poor nutrition, and long rehydration time

Inactive Publication Date: 2018-04-24
HEXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the instant noodles provided by the prior art also ha

Method used

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  • Non-fried instant noodle processing technology adopting aging and steaming method
  • Non-fried instant noodle processing technology adopting aging and steaming method
  • Non-fried instant noodle processing technology adopting aging and steaming method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The non-fried instant noodles by aging and steaming are characterized in that the instant noodles are made of the following raw materials: 3% silkworm chrysalis protein powder, 7% salt, 0.4% compound phosphate, 3% emulsifier, 1% artemisia gum powder , 6% soybean protein powder, 50% wheat flour, and the balance is water.

[0022] The processing technology of this instant noodle comprises the following steps:

[0023] (1) Mix silkworm chrysalis protein powder, wheat flour, table salt, compound phosphate, emulsifier, Artemisia sativa rubber powder, and soybean protein powder evenly, add an appropriate amount of water and flour for 5 minutes, stir to form flour flocs, and then cover the surface of the dough with a layer Plastic wrap, let stand at room temperature for 20 minutes to get matured dough;

[0024] (2) The dough after ripening is pressed into two noodle bands through the pressure roller of the noodle press, and then compounded into one, and the distance between t...

Embodiment 2

[0028] The non-fried instant noodles by aging and steaming are characterized in that the instant noodles are made of the following raw materials: 6% silkworm chrysalis protein powder, 4% salt, 1% compound phosphate, 1% emulsifier, 2.5% artemisia gum powder , 2% soybean protein powder, 55% wheat flour, and the balance is water.

[0029] The processing technology of this instant noodle comprises the following steps:

[0030] (1) Mix silkworm chrysalis protein powder, wheat flour, table salt, compound phosphate, emulsifier, artemisia gum powder, and soybean protein powder evenly, add an appropriate amount of water and flour for 10 minutes, stir to form flour flocs, and then cover the surface of the dough with a layer Plastic wrap, let stand at room temperature for 20 minutes to get matured dough;

[0031] (2) The matured dough is pressed into two noodle bands through the pressure roller of the noodle press, and then compounded into one, and the distance between the rollers is ad...

Embodiment 3

[0035] A non-fried instant noodle by aging and steaming, characterized in that the instant noodle is made of the following raw materials: 5% silkworm chrysalis protein powder, 6% salt, 0.7% compound phosphate, 2% emulsifier, 2% Artemisia annua Rubber powder, 5% soybean protein powder, 52% wheat flour, and the balance is water.

[0036] The processing technology of this instant noodle comprises the following steps:

[0037] (1) Mix silkworm chrysalis protein powder, wheat flour, table salt, compound phosphate, emulsifier, Artemisia sativa rubber powder, and soybean protein powder evenly, add an appropriate amount of water and flour for 5 minutes, stir to form flour flocs, and then cover the surface of the dough with a layer Plastic wrap, let stand at room temperature for 20 minutes to get matured dough;

[0038] (2) The dough after ripening is pressed into two noodle bands through the pressure roller of the noodle press, and then compounded into one, and the distance between t...

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PUM

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Abstract

The invention relates to the technical field of food production and particularly relates to a non-fried instant noodle processing technology adopting an aging and steaming method. The instant noodlesare prepared from the following raw materials: 3-6% of silkworm chrysalis protein powder, 4-7% of table salt, 0.4-1% of compound phosphate, 1-3% of an emulsifying agent, 1-2.5% of sa-son seed gum powder, 2-6% of soybean protein powder, 50-55% of wheat flour and the balance of water. The processing technology of the instant noodles comprises the following steps: (1) dough making and aging; (2) dough pressing; (3) shredding and steaming; and (4) microwave-hot air drying, bag sealing and preservation. The instant noodles provided by the invention can effectively overcome the defects of poor nutrients, long rehydration time and poor sensory evaluation existing in instant noodles provided by the prior art.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a non-fried processing instant noodle technology using a cooking and steaming 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 involved in various biochemica...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L7/117A23L29/206A23L33/10A23L33/17A23L33/185
CPCA23L7/113A23L7/117A23L29/206A23L33/10A23L33/17A23L33/185A23V2002/00A23V2200/30A23V2250/542
Inventor 刘玉环王治江焦扬李彩霞吕希昆李翊华
Owner HEXI UNIV
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