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Instant noodles prepared from water chestnuts with effects of resisting cancers and reducing lipid as raw materials and preparation method of instant noodles

A technology of instant noodles and water chestnut, applied in the direction of food ingredients as taste improvers, applications, food science, etc., can solve the problems of single raw materials, high fat content, lack of nutrition, etc., achieve simple preparation methods, increase protein content, and improve utilization rate effect

Inactive Publication Date: 2018-06-22
JINING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional instant noodles mostly use wheat flour as the main raw material, and are produced by extrusion, steaming, frying and other processes. The fat content is high, and it is easy to cause nutritional deficiencies after eating.
And although instant noodles are of a great variety, the main raw material is single, which cannot satisfy the needs of all kinds of people.

Method used

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  • Instant noodles prepared from water chestnuts with effects of resisting cancers and reducing lipid as raw materials and preparation method of instant noodles
  • Instant noodles prepared from water chestnuts with effects of resisting cancers and reducing lipid as raw materials and preparation method of instant noodles
  • Instant noodles prepared from water chestnuts with effects of resisting cancers and reducing lipid as raw materials and preparation method of instant noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] An instant noodle made from water chestnut with anti-cancer and lipid-lowering effects, comprising the following raw materials in parts by weight:

[0034] Water chestnut whole powder Water chestnut whole powder 35g, water chestnut dry powder 15g, water chestnut starch 20g, water chestnut modified starch 10g, water chestnut protein powder 5g, soybean protein isolate powder 10g, salt 4g, sodium tripolyphosphate 0.2g, sodium hexametaphosphate 0.3g, Carrageenan 0.1, xanthan gum 0.2, hydroxypropyl methylcellulose 0.12, ascorbic acid 0.06g, add water to 45g.

[0035] A kind of preparation method of above-mentioned instant noodles, comprises the following steps:

[0036] (1) taking various components according to the raw material formula for subsequent use;

[0037] (2) According to the formula, take the edible glue and dissolve it in 55°C water to make 8.4g of 5% mixed edible glue aqueous solution;

[0038] Measure water chestnut powder, water chestnut dry powder, water ch...

Embodiment 2

[0044] An instant noodle made from water chestnut with anti-cancer and lipid-lowering effects, comprising the following raw materials in parts by weight:

[0045] Water chestnut whole powder Water chestnut whole powder 40g, water chestnut dry powder 10g, water chestnut starch 18g, water chestnut modified starch 20g, water chestnut protein powder 2g, soybean protein isolate powder 6g, salt 3g, sodium tripolyphosphate 0.3g, sodium hexametaphosphate 0.2g, Carrageenan 0.15, xanthan gum 0.15, hydroxypropyl methylcellulose 0.13, ascorbic acid 0.07g, add water to 40g.

[0046] A kind of preparation method of above-mentioned instant noodles, comprises the following steps:

[0047] (1) taking various components according to the raw material formula for subsequent use;

[0048] (2) According to the formula, take the edible glue and dissolve it in 65°C water to make 8.4g of 5% mixed edible glue aqueous solution;

[0049]Measure water chestnut powder, water chestnut dry powder, water ch...

Embodiment 3

[0055] An instant noodle made from water chestnut with anti-cancer and lipid-lowering effects, comprising the following raw materials in parts by weight:

[0056] Water chestnut whole powder Water chestnut whole powder 45g, water chestnut dry powder 5g, water chestnut starch 20g, water chestnut modified starch 18g, water chestnut protein powder 3g, soybean protein isolate powder 6g, salt 2g, sodium tripolyphosphate 0.25g, sodium hexametaphosphate 0.25g, Carrageenan 0.18, xanthan gum 0.12, hydroxypropyl methylcellulose 0.12, ascorbic acid 0.08g, add water to 35g.

[0057] A kind of preparation method of above-mentioned instant noodles, comprises the following steps:

[0058] (1) taking various components according to the raw material formula for subsequent use;

[0059] (2) According to the formula, take the edible glue and dissolve it in 70°C water to make 8.4g of 5% mixed edible glue aqueous solution;

[0060] Measure water chestnut powder, water chestnut dry powder, water ...

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Abstract

The invention provides instant noodles prepared from water chestnuts with effects of resisting cancers and reducing lipid as raw materials, and belongs to the technical field of food processing. The raw materials of the instant noodles include water chestnut whole wheat flour, water chestnut dry powder, water chestnut starch, water chestnut modified starch, water chestnut protein powder, soybean isolate protein powder, table salt, tripolyphosphate, hexametaphosphate, edible glue and ascorbic acid. The instant noodles are obtained by processes of material blending, dough kneading, allowing to stand, dough pressing, stewing and drying. The instant noodles prepared from water chestnuts with effects of resisting cancers and reducing lipid as raw materials have the advantages that various typesof powder prepared from water chestnuts are taken as the raw materials to prepare the instant noodles, so that on the one hand, the utilization ratio of the water chestnuts id increased, the varieties of the instant noodles are enriched, and a new choice is provided for the healthy life of people; and on the other hand, the instant noodles are convenient to eat, and the problem that the water chestnuts cannot be comprehensively eaten due to the limitation of regions, seasons, storage conditions and the like is solved. The preparation method is simple, process conditions are easy to control, and industrial production is easy to realize.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an instant noodle made from water chestnut with anti-cancer and lipid-lowering effects and a preparation method thereof. Background technique [0002] Instant noodles are a kind of noodle food that can be soaked in hot water and cooked in a short time. With the continuous improvement of people's living standards and the continuous acceleration of the rhythm, the requirements for instant food are getting higher and higher and more abundant. And instant noodles are occupying the huge market of food industry with advantages such as its convenience, hygiene, quickness, resistance to storage. [0003] Most of the traditional instant noodles use wheat flour as the main raw material, and are produced by extrusion, steaming, frying and other processes. The fat content is high, and it is easy to cause nutritional deficiency and get angry after eating. And although in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L19/00A23L29/269A23L29/256A23L29/20A23L33/00
CPCA23L19/01A23L19/10A23L29/20A23L29/256A23L29/269A23L33/00A23V2002/00A23V2200/308A23V2200/332A23V2200/30A23V2200/14
Inventor 魏海香梁宝东李湘利刘静赵敏薛丽萍姜杰
Owner JINING UNIV
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