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Method for preparing non-fried purple potato instant noodles with low oil content

A non-fried, oil-content technology, applied in the field of preparation of non-fried purple potato instant noodles, can solve the problems of insufficient color and nutritional value, instant noodles elasticity, poor slipperiness, low energy consumption, etc. The effect of simple control and process flow

Inactive Publication Date: 2019-02-19
HEXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention patent with the application number CN201510841480.9 discloses a non-fried pumpkin konjac instant noodle, including non-fried noodles and flour, and the non-fried noodles include 28.4% to 34.4% wheat flour, 32.7% to 42.7% Eggs, 8.1%~12.1% Prunella vulgaris extract stock solution, 3.3%~4.3% pumpkin, 2.6%~3.6% konjac, 4.1%~4.7% hawthorn, 6.0%~6.6% black fungus persimmon granules, 2.0%~2.4% pig bitter bile and 0.8% to 1.2% additives, the additives include 40% to 48% albumin, 34% to 38% gliadin and 18% to 22% glutenin, a kind of non-fried pumpkin konjac instant noodles of the invention has mouthfeel, Good taste and color, and low energy consumption, but the invention has poor elasticity and slipperiness of instant noodles, insufficient color and nutritional value

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  • Method for preparing non-fried purple potato instant noodles with low oil content

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Embodiment 1

[0020] A preparation method of non-fried purple potato instant noodles with low oil content, comprising the following steps:

[0021] (1) The parts by weight are 300 parts of purple potato flour, 20 parts of sorghum flour, 30 parts of glutinous rice flour, 70 parts of wheat flour, 5 parts of potato starch, 5 parts of sweet potato starch, 10 parts of corn starch, 10 parts of lotus root starch, edible 5 parts of alkali, 5 parts of salt, 0.5 parts of pepper oil, 3 parts of edible vinegar, 1 part of edible soy sauce, 0.5 parts of dehydrated shallots, 2 parts of cumin powder, 1 part of black pepper powder, mix well, add appropriate amount of water and mix Stir evenly to form a dough, add soybean oil of 0.5% of the total mass of the dough to the dough, and then repeatedly squeeze and roll to make the edible oil fully disperse into the dough, spread the dough, spray a layer of warm water on the surface of the dough, and then Place it under ultrasonic for 5min sonication, after the en...

Embodiment 2

[0024] A preparation method of non-fried purple potato instant noodles with low oil content, comprising the following steps:

[0025] (1) The parts by weight are 350 parts of purple potato flour, 25 parts of sorghum flour, 45 parts of glutinous rice flour, 80 parts of wheat flour, 10 parts of potato starch, 10 parts of sweet potato starch, 15 parts of cornstarch, 15 parts of lotus root starch, edible 10 parts of alkali, 10 parts of salt, 1 part of pepper oil, 4 parts of edible vinegar, 2 parts of edible soy sauce, 1 part of dehydrated shallot, 3 parts of cumin powder, 2 parts of black pepper powder, mix well, add appropriate amount of water and mix Stir evenly to form a dough, add palm oil of 1.5% of the total mass of the dough to the dough, and then repeatedly squeeze and roll to make the edible oil fully disperse into the dough, spread the dough, spray a layer of warm water on the surface of the dough, and then Place it under ultrasound for 6 minutes of ultrasonic treatment....

Embodiment 3

[0028] A preparation method of non-fried purple potato instant noodles with low oil content, comprising the following steps:

[0029] (1) The parts by weight are 310 parts of purple potato flour, 25 parts of sorghum flour, 35 parts of glutinous rice flour, 70 parts of wheat flour, 5 parts of potato starch, 6 parts of sweet potato starch, 12 parts of corn starch, 12 parts of lotus root starch, edible 5-10 parts of alkali, 8 parts of salt, 0.5 parts of pepper oil, 3.5 parts of edible vinegar, 2 parts of edible soy sauce, 1 part of dehydrated shallot, 3 parts of cumin powder, and 2 parts of black pepper powder. After mixing well, add appropriate amount of water After mixing, stir evenly to form a dough, add corn oil of 1.1% of the total mass of the dough to the dough, and then repeatedly squeeze and roll to make the edible oil fully disperse into the dough, spread the dough, and spray a layer of warm water on the surface of the dough , and then place it under ultrasound for 8 min...

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Abstract

The invention relates to a method for preparing non-fried purple potato instant noodles with low oil content, and relates to the technical field of food processing. The method comprises the followingsteps of (1) evenly mixing purple potato powder, mixed flour, mixed starch, edible alkali and seasoning, adding a proper amount of water and mixing, stirring evenly into a dough, adding cooking oil tothe dough, repeatedly squeezing and calendering, performing ultrasonic processing, kneading the dough, and standing; (2) making the dough after the end of the standing subjected to tableting, shredding and cooking, after cooking, putting noodles in a microwave oven for microwave, after the microwave is finished, placing the noodles in cold water to cool down, spreading a layer of buckwheat flouron the surfaces of the noodles, drying, and after the end of the drying, obtaining the non-fried purple potato instant noodles with the low oil content; the method makes the taste of the instant noodles be significantly improved, the oil content of the instant noodles is reduced, natural ingredients in purple sweet potatoes are retained, and the nutritional value of the instant noodles is improved, which is more conducive to the health of a consumer.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing non-fried purple potato instant noodles with low oil content. Background technique [0002] Instant noodles are instant noodles that are cooked and fried to fix the shape of the noodles. Before eating, they are brewed with boiling water to dissolve the seasoning, and the noodles are heated and brewed. The instant instant food can be eaten in a short time. . Instant noodles are also known as fast food noodles, instant noodles, cup noodles, instant noodles, instant noodles, and instant noodles. Nowadays, various brands of instant noodles on the market are flooding the shelves of major shopping malls, from large retail supermarkets to small shops on the street. See its figure. Compared with fried instant noodles, non-fried instant noodles are healthier, more nutritious, and easier to process and produce. Purple potato is also called black potato, an...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L19/10A23L27/00A23L27/10
CPCA23L7/113A23L19/105A23L27/00A23L27/10
Inventor 刘玉环陈天仁
Owner HEXI UNIV