Low-calorie seaweed instant noodles and preparation method thereof

A low-calorie technology for instant noodles, which is applied in the direction of oligosaccharide-containing food ingredients, food ingredients as thickeners, food ingredients as coagulants, etc., can solve the problem of low heat demand for instant noodles, and achieve high blood pressure prevention and good toughness , low calorie effect

Inactive Publication Date: 2019-03-01
QINGDAO BRIGHT MOON SEAWEED GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, instant noodles, also known as instant noodles, instant noodles, instant noodles, instant noodles, are a kind of noodle food that can be cooked and eaten with hot water in a short time. The types are fried and non-fried. With the acceleration of the pace of life and the improvement of living standards, consumers not only consider the convenience of food, but also pay more attention to the health, greenness, fashion and many other factors of food. Most consumers have realized that instant noodles (instant noodles) are high in calories. , low-nutrition fast and convenient food, and the current instant noodles (instant noodles) have a big difference in seasoning, noodle construction technology, raw materials, and taste homogeneity are serious, so consumers' demand for instant noodles (instant noodles) is increasing. lower

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Preparation of Slurry

[0031] Take by weighing 15g of sodium alginate with a viscosity of 1320mPa.s, 10g of konjac flour, 5g of xanthan gum, 1g of sodium carboxymethylcellulose, 10g of polydextrose, and 10g of isomaltose oligosaccharides and mix evenly, then add 949g of distilled water to dissolve, and obtain Slurry, let stand to defoam, set aside.

[0032] 2. Preparation of Forming Agent

[0033] Weigh 7.875g of calcium sulfate, 0.21g of sodium pyrophosphate, 1.575g of citric acid, and 0.84g of glucono-δ-lactone and mix them evenly to form a molding agent, then add a small amount of water to dissolve to obtain a molding solution, which is ready for use.

[0034] 3. Preparation of low-calorie seaweed instant noodles

[0035] Mix the above-mentioned seaweed instant noodle slurry with a forming agent, stir quickly and evenly, pour it into a mold to form, leave it for more than 2 hours to form, cut into the desired shape with equipment after forming, freeze for 2 hou...

Embodiment 2

[0037] 1. Preparation of Slurry

[0038] Take by weighing 20g of sodium alginate with a viscosity of 1024mPa.s, 5g of konjac flour, 2g of xanthan gum, 1g of sodium carboxymethyl cellulose, 10g of polydextrose, and 10g of isomaltose oligosaccharides, mix evenly, then add 952g of distilled water to dissolve, and obtain Slurry, let stand to defoam, set aside.

[0039] 2. Preparation of Forming Agent

[0040] Weigh 7.5g of calcium sulfate, 0.2g of sodium pyrophosphate, 1.5g of citric acid, and 0.8g of glucono-δ-lactone and mix them uniformly to make a molding agent, then add a small amount of water to dissolve to obtain a molding solution, which is set aside.

[0041] 3. Preparation of low-calorie seaweed instant noodles

[0042] Mix the above-mentioned seaweed instant noodle slurry with a forming agent, stir quickly and evenly, pour it into a mold to form, leave it for more than 2 hours to form, cut into the desired shape with equipment after forming, freeze for 3 hours, and th...

Embodiment 3

[0044] 1. Preparation of slurry:

[0045] Take by weighing 20g of sodium alginate with a viscosity of 1024mPa.s, 15g of konjac flour, 1g of xanthan gum, 1g of sodium carboxymethyl cellulose, 5g of polydextrose, and 10g of isomaltose oligosaccharides, mix evenly, then add 948g of distilled water to dissolve, and obtain Slurry, let stand to defoam, set aside.

[0046] 2. Preparation of Forming Agent

[0047] Weigh 8g of calcium carbonate, 0.1g of disodium dihydrogen pyrophosphate, 1g of citric acid, and 0.9g of glucono-δ-lactone and mix them uniformly to make a molding agent, then add a small amount of water to dissolve to obtain a molding solution, which is ready for use.

[0048] 3. Preparation of low-calorie seaweed instant noodles

[0049] Mix the above-mentioned seaweed instant noodle slurry with a forming agent, stir quickly and evenly, pour it into a mold to form, leave it for more than 2 hours to form, cut it into the desired shape with equipment after forming, freeze ...

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PUM

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Abstract

The invention discloses low-calorie seaweed instant noodles, and relates to the technical field of food processing. The noodles comprise slurry and a forming agent, wherein the slurry comprises the following raw materials in proportion: 1-3% of alginates, 3-6% of dietary fibers, 0.2-1% of a thickening agent and the balance of water; and the forming agent comprises the following raw materials in proportion: 70-80% of food-grade calcium salt, 1-2% of a slow release agent and 15-30% of an acidity regulator. The invention also discloses a preparation method of the low-calorie seaweed instant noodles. The process of the invention is simple, and the operation is easy to control, and the prepared instant noodles are low in heat, fast in rehydration, convenient to eat, good in mouth feel, good intoughness and strong in capability of absorbing soup. The alginates in the instant noodles are natural cellulose, can slow down absorption of fatty sugar and cholate, have the effects of reducing serum cholesterol and triglyceride and blood sugar in blood, can prevent modern diseases such as hypertension, diabetes and obesity, and can inhibit accumulation of harmful metals such as strontium, cadmium and lead in intestinal tracts.

Description

technical field [0001] The invention relates to the technical field of pasta processing, in particular to a low-calorie seaweed instant noodle and a preparation method thereof. Background technique [0002] At present, instant noodles, also known as instant noodles, instant noodles, instant noodles, instant noodles, are a kind of noodle food that can be cooked and eaten with hot water in a short time. The types are fried and non-fried. With the acceleration of the pace of life and the improvement of living standards, consumers not only consider the convenience of food, but also pay more attention to the health, greenness, fashion and many other factors of food. Most consumers have realized that instant noodles (instant noodles) are high in calories. , low-nutrition fast and convenient food, and the current instant noodles (instant noodles) have a big difference in seasoning, noodle construction technology, raw materials, and taste homogeneity are serious, so consumers' deman...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L33/16A23L29/30A23L5/10A23L29/256
CPCA23V2002/00A23L5/10A23L29/256A23L29/30A23L33/10A23L33/16A23V2200/218A23V2200/30A23V2200/242A23V2250/5026A23V2250/28A23V2250/51088A23V2250/5086A23V2250/032
Inventor 代增英范素琴成文生陈鑫炳法希芹解素花王晓梅董健
Owner QINGDAO BRIGHT MOON SEAWEED GROUP
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