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Non deep-fried instant noodles having effects of nourishing faces and reducing weight

A non-fried instant noodle, slimming technology, applied in the function of food ingredients, food science, application, etc., can solve the problems of easy production of various peroxides, adverse health, aggravated vascular sclerosis, etc., to achieve safe and reliable source of ingredients , unique flavor, and the effect of increasing protein intake

Inactive Publication Date: 2018-12-07
安徽康乐食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Saturated fatty acids have the characteristics of exacerbating arteriosclerosis, and eating a large amount is extremely harmful to health
Moreover, the oil is prone to produce various peroxides and other substances that are not conducive to health during repeated high-temperature frying.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A non-fried instant noodle with the effect of beautifying and slimming, characterized in that it is composed of the following raw materials in parts by weight: 60 parts of wheat flour, 30 parts of whole wheat flour, 20 parts of crucian carp, 8 parts of red beans, 8 parts of pumpkin, and 8 parts of oats 8 servings of peanuts, 5 servings of antioxidants, 10 servings of eggs, 5 servings of edible salt, and 5 servings of coconut oil.

[0033] Further, the antioxidant is extracted from lemon peel and grapefruit peel, and its preparation method is as follows: cut off the white flesh of lemon peel and grapefruit peel, clean them, and put them in a freezer at -20 degrees for 1 hour , crush the juice of the frozen lemon peel and grapefruit peel with a wall breaker, add water and compound enzyme to the mixed juice, and carry out heat preservation and enzymolysis at a temperature of 35°C for 1 hour, and then heat to reflux state and heat preservation and stirring for 10 minutes, C...

Embodiment 2

[0051] A non-fried instant noodle with the effect of beautifying and slimming, characterized in that it consists of the following raw materials in parts by weight: 70 parts of wheat flour, 40 parts of whole wheat flour, 25 parts of crucian carp, 10 parts of red beans, 10 parts of pumpkin, and 10 parts of oats 10 servings of peanuts, 8 servings of antioxidants, 15 servings of eggs, 8 servings of edible salt, and 10 servings of coconut oil.

[0052] Further, the antioxidant is extracted from lemon peel and grapefruit peel, and its preparation method is as follows: cut off the white flesh of lemon peel and grapefruit peel, clean them, and put them in a freezer at -20 degrees for 1.5 hours of freezing , crush the juice of the frozen lemon peel and grapefruit peel with a wall breaker, add water and compound enzyme to the mixed juice, and carry out heat preservation and enzymolysis at a temperature of 40°C for 1.5 hours, and then heat to reflux state and heat preservation and stirrin...

Embodiment 3

[0070] A non-fried instant noodle with the effect of beautifying and slimming is characterized in that it consists of the following raw materials in parts by weight: 80 parts of wheat flour, 50 parts of whole wheat flour, 30 parts of crucian carp, 12 parts of red bean, 12 parts of pumpkin, and 12 parts of oatmeal 12 servings of peanuts, 10 servings of antioxidants, 20 servings of eggs, 10 servings of edible salt, and 15 servings of coconut oil.

[0071] Further, the antioxidant is extracted from lemon peel and grapefruit peel, and its preparation method is as follows: cut off the white pulp of lemon peel and grapefruit peel, clean them, and put them in a freezer at -20 degrees for 2 hours , crush the juice of frozen lemon peel and grapefruit peel with a wall breaker, add water and compound enzyme to the mixed juice, and carry out heat preservation and enzymolysis at a temperature of 45°C for 2 hours, and then heat to reflux state and heat preservation and stirring for 15 minute...

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PUM

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Abstract

The invention relates to non deep-fried instant noodles having effects of nourishing faces and reducing weight. According to the non deep-fried instant noodles disclosed by the invention, only wheat flour, whole wheat flour and eggs are used as main raw materials, and the proportion of the whole wheat flour is increased, so that the fragrance is greatly improved, and various nutrient elements of trace elements, vitamins, dietary fibers and the like are provided; then through cooperation of crucian carps, red beans, pumpkins, oat and peanuts, intake of protein is increased, intake of coarse cereals is increased, various nutrients are balanced, protein, trace elements and dietary fibers are complemented, and the non deep-fried instant noodles are high in nutrient value and low in calorie andhave the efficacy of nourishing faces, expelling toxins and reducing weight; and besides, an antioxidant extracted from lemon peel and pomelo peel is also added, so that compared with traditional instant noodles with chemical components of preservatives and the like, the non deep-fried instant noodles are natural and healthy in component sources, and have unique flavor and rich nutrients.

Description

technical field [0001] The invention relates to the technical field of instant noodle processing, in particular to a non-fried instant noodle with the effect of beautifying and slimming. Background technique [0002] Instant noodles are a kind of convenience food that occurs along with the fast pace of modern life, also known as instant noodles, i.e. pasta, fast food noodles and so on. Because it has the advantages of specialized processing, high production efficiency, easy to carry, hygienic, convenient to eat, and time-saving, it was soon accepted by many countries and regions in the world. The production of instant noodles in my country began in 1970. After decades of development, instant noodles have become a household convenience food and the largest convenience food in my country. [0003] Present commercially available instant noodles are fried instant noodles mostly, and fried instant noodles are after noodles are steamed and boiled, slough most of moisture with fry...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/113A23L33/10A23L33/105
CPCA23V2002/00A23L7/111A23L7/113A23L33/10A23L33/105A23V2200/30A23V2200/332
Inventor 赵云清
Owner 安徽康乐食品科技有限公司
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