Soybean instant noodles containing methionine and preparation method of instant noodles

A technology of instant noodles and methionine, which is applied to the functions of food ingredients, food science, applications, etc., and can solve problems such as the lack of amino acid methionine

Inactive Publication Date: 2018-05-22
刘继明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But soybeans lack an es...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The preparation method of this a kind of methionine-containing soybean instant noodles of the present invention is:

[0017] (1) 90% soybean powder and 10% egg powder are mixed at first by weight percentage;

[0018] The soybean fine powder is 120 mesh soybean flour.

[0019] (2) then add egg powder and soybean powder gross weight 50% water and mix;

[0020] (3) Add the egg powder and soybean powder mixed with water into the screw hot press for drawing and forming: feed the mixed raw materials from the feed port, and the power system drives the transmission screw to rotate, and the helical teeth on the transmission screw drive the powder Pushing forward, when it reaches the gap platform, it is extruded into flakes and then crushed. During the process of advancing in the transmission screw casing, the powder is repeatedly squeezed and crushed, and it passes through the high temperature heating zone and is heated to 130 -220°C, it is extruded into the forming mold under...

Embodiment 2

[0025] A kind of methionine-containing soybean instant noodle preparation method of the present invention is:

[0026] (1) 80% soybean powder and 20% shelled egg liquid are mixed at first by weight percentage;

[0027] The soybean fine powder is 120 mesh soybean flour.

[0028] (2) then add shelled egg liquid and 30% water of soybean powder gross weight and mix,

[0029] (3) Add the shelled egg liquid and soybean fine powder mixed with water into the screw heat press for drawing and forming: mix with water and add to the screw heat press for drawing and forming; feed the mixed raw materials from the feed port, and use the power The system drives the transmission screw to rotate, and the helical teeth on the transmission screw push the powder forward. When it reaches the gap platform, it is squeezed into flakes and then crushed. Extruded and crushed, passed through the high-temperature heating zone, heated to 130-200°C, squeezed into the forming mold under high temperature an...

Embodiment 3

[0034] A kind of methionine-containing soybean instant noodle preparation method of the present invention is:

[0035] (1) first by weight percentage 85% soybean powder and 15% shelled egg liquid are mixed;

[0036] The soybean fine powder is 120 mesh soybean flour.

[0037] (2) then add egg powder or shelled egg liquid and 40% water of soybean powder gross weight and mix,

[0038] (3) Add egg powder or shelled egg liquid and soybean powder mixed with water into the screw heat press for wire drawing; feed the mixed raw materials from the feed port, and the power system drives the transmission screw to rotate, and the The helical teeth push the powder forward, and when it reaches the gap platform, it is extruded into flakes and then crushed. The powder is repeatedly squeezed and crushed in the process of advancing in the transmission screw casing, and passes through the high-temperature heating zone. , heated to 130-180°C, extruded into the forming mold under high temperature...

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PUM

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Abstract

The invention relates to soybean instant noodles containing methionine and a preparation method of the instant noodles. The method comprises the following steps: firstly, mixing 80 to 90 percent of soybean fine powder and 10 to 20 percent of egg powder or shelled egg liquid according to weight percentage; and then adding water which is 30-50% of the total weight of the obtained mixture, conductingmixing, adding water and the mixed raw materials into a screw hot press, controlling temperature to be 180-220 DEG C, controlling pressure to be 1-2 MPa, and conducting one time extrusion processingto obtain the filament-type dry noodles. The obtained noodles can be eaten just by soaking in boiling water for a few minutes or boiling in boiling water, are easy to cook and convenient to store, have a sticky, smooth, chewy and soft mouth feel, are a low-sugar, high-protein and high-energy food, can increase dietary fiber intake with long-term consumption, have the efficacy of moistening intestines, relaxing bowels, removing toxins and beautifying skins, and have obvious effect of reducing blood lipid and reducing weight. The methionine content of eggs is particularly high, so that the jointconsumption of beans and the eggs can complement each other in nutrients, and make up for the deficiency of bean methionine.

Description

technical field [0001] The invention relates to a soybean instant noodle containing methionine and a preparation method thereof. Background technique [0002] Soybeans have comprehensive nutrition, and the protein content is 2 times higher than that of pork and 2.5 times that of eggs. The protein content is not only high, but also of good quality. The amino acid composition of soybean protein is similar to that of animal protein, and the amino acid is relatively close to the ratio required by the human body, so it is easy to be digested and absorbed. Soy fat also has high nutritional value. This fat contains a lot of unsaturated fatty acids, which are easily digested and absorbed by the human body. Moreover, soybean fat can prevent the absorption of cholesterol, so soybean is an ideal nutrient for patients with arteriosclerosis. But soybeans lack an essential amino acid, methionine. [0003] According to analysis, every 100 grams of eggs contains 12.8 grams of protein, m...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L15/00A23L33/00
CPCA23L11/00A23L15/00A23L33/00A23V2002/00A23V2200/32A23V2200/318A23V2200/30
Inventor 刘继明
Owner 刘继明
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