Cooked instant noodles and making method thereof

A technology for noodles and instant food, applied in the direction of food science, food ingredients as taste improvers, etc., can solve the problems of undiscovered patent publications, unable to form tiny holes, unable to fully gelatinize noodles, etc., and achieves good dispersibility, The effect of quick rehydration and smooth taste

Inactive Publication Date: 2019-02-22
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The noodles of this traditional production process cannot form tiny cavities, and the rehydration property is far worse than that of fried instant noodles. It can be barely eaten after brewing in boiling water for 6 minutes.
Oil-free instant noodles have low water content in noodles. Although the temperature of steamed noodles can reach and exceed the gelatinization temperature of flour, the starch molecules do not have enough water to absorb and expand during the gelatinization process, and the noodles cannot be fully gelatinized. less ripe
[0004] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Cooked instant noodles and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of cooking instant noodles, its composition and parts by weight are as follows:

[0027] 45-65 parts of wheat flour, 15-30 parts of acetate modified starch, 3-10 parts of gluten powder, 0.2-0.5 parts of sodium alginate, 1-2 parts of table salt, 0.1-0.25 parts of soda ash, 0.3-0.6 parts of compound phosphate 0.1-0.2 parts of propylene glycol alginate, 20-30 parts of water, and 0.0005-0.0015 parts of food coloring.

[0028] Preferably, the composite phosphate includes sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate, and the mass ratio of the three is 2-4:2-4:1.

[0029] Preferably, the food coloring is gardenia yellow.

[0030] A preparation method for cooking instant noodles as described above, the steps are as follows:

[0031] ⑴ Kneading noodles: Take table salt and dissolve it in water; mix the rest of the raw materials in the dough mixer and dry mix them for 2-5 minutes, then add salt water, first stir quickly for 5-8 minutes, and...

Embodiment 2

[0037] A kind of cooking instant noodles, its composition and parts by weight are as follows:

[0038] 50 parts of wheat flour, 20 parts of acetic acidified modified starch, 5 parts of gluten powder, 0.2 parts of sodium alginate, 2 parts of table salt, 0.2 parts of soda ash, 0.5 parts of compound phosphate, 0.2 parts of propylene glycol alginate, 30 parts of water, edible Pigment 0.0005 parts;

[0039] Wherein, the compound phosphate includes sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate in a ratio of 2:2:1;

[0040] Wherein, the food coloring is gardenia yellow.

[0041] A preparation method for cooking instant noodles as described above, the steps are as follows:

[0042] (1) Kneading dough: take the above-mentioned salt and dissolve it in water; put the rest of the raw materials into the kneading machine and dry mix for 3 minutes, then add salt water, stir quickly for 5 minutes, and then stir slowly for 15 minutes to make it evenly mixed int...

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PUM

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Abstract

The invention relates to cooked instant noodles. The cooked instant noodles comprise the components in parts by weight of 45-65 parts of wheat flour, 15-30 parts of acetate modified starch, 3-10 partsof vital wheat gluten, 0.2-0.5 part of sodium alginate, 1-2 parts of table salt, 0.1-0.25 part of sodium carbonate, 0.3-0.6 part of composite phosphate, 0.1-0.2 part of propylene glycol alginate, 20-30 parts of water, and 0.0005-0.0015 part of edible pigment. The noodles disclosed by the invention are nutritive, healthy, free from deep frying, and smooth and chewy in mouth feel, and have the mouth feel of cooked noodles, after being soaked. Common instant noodles are large in differences in the eating manner of soaking and cooking due to secondary gelatinizing in the cooking process. A steaming manner and a cooking manner are combined for use, and the cooking process is favorable for absorption of moisture by wrappers, so that the gelatinizing degree is increased. The technique breaks through and reduces the mouth feel differences between different eating methods. The instant noodles disclosed by the invention have the advantages of being convenient, quick, and good in mouth feel.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to steamed instant noodles and a preparation method thereof. Background technique [0002] Instant noodles are products adapted to modern fast-paced life, and have become an indispensable part of people's lives. While people are pursuing their convenience, their demand for taste and health is also increasing day by day. Instant noodles on the market can be divided into fried instant noodles and oil-free instant noodles according to the drying process. The main advantage of fried instant noodles is that the noodles can form a large number of tiny cavities when fried, and the rehydration property is good. It can be eaten after brewing with boiling water for 3-4 minutes, and the degree of gelatinization is high after frying, and the taste is good. However, when the fried instant noodles are fried at a high temperature of 135°C, some of the nutritional components of the noodle ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L5/10
CPCA23V2002/00A23L5/13A23L7/113A23V2200/14
Inventor 唐永欣李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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