Non-fried coarse cereal instant noodle and production method thereof

A production method and technology of instant noodles, applied in the direction of food science, etc., can solve the problems of low degree of curing, poor rehydration, poor taste and quality, etc., and achieve the effect of significant effect, improved rehydration, and improved taste and quality.

Inactive Publication Date: 2018-10-19
四川东方主食产业技术研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The object of the present invention is to overcome the shortcomings of the non-fried miscellaneous grain instant noodles in the prior art, such as low maturity, poor rehydration, and poor ta

Method used

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  • Non-fried coarse cereal instant noodle and production method thereof
  • Non-fried coarse cereal instant noodle and production method thereof
  • Non-fried coarse cereal instant noodle and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0029] Example 1

[0030] A non-fried instant noodle with miscellaneous grains, which includes the following raw materials in parts by weight:

[0031]

[0032] Among them, the compound biological enzymes include transglutaminase, laccase, xylanase, and α-amylase.

Example Embodiment

[0033] Example 2

[0034] A non-fried instant noodle with miscellaneous grains, which includes the following raw materials in parts by weight:

[0035]

[0036] Among them, complex biological enzymes include transglutaminase, laccase, xylanase, and α-amylase

Example Embodiment

[0037] Example 3

[0038] A non-fried instant noodle with miscellaneous grains, which includes the following raw materials in parts by weight:

[0039]

[0040] Among them, the compound biological enzymes include transglutaminase, laccase, xylanase, and α-amylase.

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PUM

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Abstract

The invention discloses non-fried coarse cereal instant noodles which comprises the following raw and auxiliary materials in parts by weight: 65-75 parts of high protein flour, 10-15 parts of mashed potato flour, 10-15 parts of tartary buckwheat flour, 3-7 parts of oat powder, 38-43 parts of water, 0.5-1 part of salt, 0.8-3 parts of vital gluten and 0.02-0.05 part of a composite biological enzyme.A production method of the non-fried coarse cereal instant noodles comprises the following steps: weighing the raw and auxiliary materials, stirring, and fermenting dough; carrying out calendering molding and corrugated molding; carrying out microwave treatment and low-temperature hot air drying; packaging noodles. Due to adoption of the composite biological enzyme at stirring and dough fermentation procedures, the breakage rate of the noodles is remarkably controlled, the aging degree of the noodles is increased, the reconstitution properties of the noodles are improved, in addition, infectious microorganisms can be inhibited, and the noodles can be safe and healthy.

Description

technical field [0001] The invention relates to the technical field of processing non-fried miscellaneous grain instant noodles, in particular to non-fried miscellaneous grain instant noodles and a production method thereof. Background technique [0002] As one of the international convenience foods, instant noodles occupy a huge consumer market in China. It is easy to preserve and easy to eat, and is favored by consumers. Now the domestic and international instant noodle production process is basically followed from Japan, that is, wheat is the main raw material, supplemented with water, salt, edible alkali, etc., and the fried instant noodles are made by calendering and then fried at high temperature. As consumers pay more and more attention to "health, nutrition, convenience, and safety", fried instant noodles have single nutrition, high oil content, and recent reports point out that fried instant noodles may contain acrylamide and other factors. The trend is shifting f...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L7/104A23L7/10A23L5/30A23L19/12A23L33/185
CPCA23L5/34A23L7/10A23L7/104A23L7/113A23L19/12A23L33/185
Inventor 康建平张星灿刘建谢文渊任元元
Owner 四川东方主食产业技术研究院
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