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Quinoa and soybean instant noodles and preparation method thereof

A technology for instant noodles and soybeans, applied in food science and other directions, can solve problems such as difficulty in making and molding, affecting the popularity of quinoa, and limited quinoa yield.

Inactive Publication Date: 2018-09-14
刘继明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high protein and dietary fiber content of quinoa, it is difficult to make shapes with general food cooking methods, and it will become very hard after high temperature. Due to climate, geography, production conditions and political reasons, the production of quinoa is limited, which affects the popularity of quinoa

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of quinoa soybean instant noodle preparation method of the present invention is: at first 90% soybean flour and 10% quinoa flour are mixed by weight percentage, then add quinoa flour and soybean flour gross weight 70% water and mix, mix with The quinoa flour and soybean flour mixed with water are added to the screw heat press for wire drawing; the mixed raw materials are fed from the feed port, and the power system drives the transmission screw to rotate, and the helical teeth on the transmission screw push the powder forward to reach the gap 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 it is heated to 130-220°C after passing through the high-temperature heating zone. It is extruded into the forming mold under high pressure, becomes filamentous under high temperature and high pressure, and continues to move forward when passing through the cooling circul...

Embodiment 2

[0018] A kind of quinoa soybean instant noodle preparation method of the present invention is: at first 60% soybean flour and 40% quinoa flour are mixed by weight percentage, then add quinoa flour and soybean flour gross weight 50% water and mix, mix with The quinoa flour and soybean flour mixed with water are added to the screw heat press for wire drawing; the mixed raw materials are fed from the feed port, and the power system drives the transmission screw to rotate, and the helical teeth on the transmission screw push the powder forward to reach the gap 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. After passing through the high-temperature heating zone, it is heated to 130-200°C. It is extruded into the forming mold under high pressure, becomes filamentous under high temperature and high pressure, and continues to move forward when passing through the cooling circulati...

Embodiment 3

[0022] A kind of quinoa soybean instant noodle preparation method of the present invention is: at first 70% soybean flour and 30% quinoa flour are mixed by weight percentage, then add quinoa flour and soybean flour gross weight 60% water and mix, mix with The quinoa flour and soybean flour mixed with water are added to the screw heat press for wire drawing; the mixed raw materials are fed from the feed port, and the power system drives the transmission screw to rotate, and the helical teeth on the transmission screw push the powder forward to reach the gap 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. After passing through the high-temperature heating zone, it is heated to 130-170°C. It is extruded into the forming mold under high pressure, becomes filamentous under high temperature and high pressure, and continues to move forward when passing through the cooling circulati...

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PUM

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Abstract

The present invention relates to medicinally and edibly homogenous quinoa and soybean instant noodles and a preparation method thereof. Firstly, 10-40% by weight of quinoa flour and 60-90% by weight of soybean powder are mixed; then water with the amount being 50-70% of the total weight of the quinoa flour and soybean powder is added; the materials are mixed; the mixture of the quinoa flour, the soybean powder and the water is added into a screw hot pressing machine for drawing and forming; the temperature is controlled at 170-220 DEG C; pressure is controlled at 1-2 Mpa; and first squeezing and processing is conducted to prepare long-filament type dried noodles. The product only needs to be brewed in boiling water for a few minutes or slightly boiled in boiling water for consumption, andis easy to cook, easy to preserve, sticky and smooth in mouthfeel, soft, and low-sugar, high-protein and high-energy food, can increase intake of dietary fibers in a long-term consumption, and plays the roles of moisturizing the intestines, relaxing bowels, removing toxins and beautifying features. Vitamin E, linolenic acid, copper, zinc, selenium, magnesium, etc. have functions on preventing aging, enabling skin to be white, inducing sleep, and obviously lowering blood lipids and reducing weight.

Description

technical field [0001] The invention relates to quinoa soybean instant noodles with the same source of medicine and food and a preparation method thereof. Background technique [0002] Quinoa plant classification belongs to Chenopodiaceae, dicotyledons. Quinoa is the only food that a single plant can meet the basic nutritional needs of the human body. The Food and Agriculture Organization of the United Nations (FAO) officially recommends quinoa as the perfect "whole nutritional food" that is most suitable for humans, and is listed as the world's top 10 healthy and nutritious foods one. It is called the lost ancient "Nutrition Gold", "Super Grain", and "Future Food" by international nutritionists. It is also regarded as the "King of Vegetarian Food" by vegetarian lovers. It is one of the crops with the most potential in the future. one. Quinoa is an alkaline food with whole grain, complete nutrition and complete protein. The germ accounts for 30% of the seeds and has nutri...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L11/00A23L33/00
CPCA23L7/113A23L11/07A23L33/00
Inventor 刘继明
Owner 刘继明
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