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Low-oil-content healthy instant noodles and making method thereof

A technology of instant noodles and a production method, which is applied in the direction of food ingredients as thickeners, food ingredients as taste improvers, and functions of food ingredients, which can solve the problems of unfavorable health and non-fried convenience, unfavorable health of consumers, and inability to Satisfy the problems of nutritional supplementation, and achieve the effects of reducing starch leaching, improving surface smoothness, and good viscoelasticity

Pending Publication Date: 2021-02-02
安徽佳康食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing instant noodles are deep-fried instant noodles according to the drying method of the noodle cake, which not only has high oil content, but also belongs to high-calorie food. The high temperature of frying is easy to produce substances that are not conducive to the health of consumers. Long-term consumption is not conducive to health and non-fried It is convenient, and the existing instant noodles have poor elasticity, poor taste, and low nutritional value, which cannot meet the needs of people's body to supplement nutrition. Therefore, we have proposed a low-oil healthy instant noodles and its production method and preparation method

Method used

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  • Low-oil-content healthy instant noodles and making method thereof

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Comparison scheme
Effect test

Embodiment 1

[0032] Such as figure 1 As shown, a low-oil healthy instant noodle is prepared from raw materials comprising the following parts by weight: 80 parts of wheat flour, 40 parts of starch, 6 parts of mushroom powder, 7 parts of almond red fruit powder, 3 parts of gluten powder, and 42 parts of purified water , 2.0 parts of edible salt, 0.2 part of compound phosphate, 0.04 part of thickener, and 0.03 part of soybean oil.

[0033] A method for making healthy instant noodles with low oil content, comprising the following steps:

[0034] Step 1. Prepare ingredients: Add 80 parts of wheat flour, 40 parts of starch, 6 parts of mushroom powder, 4 parts of almond red fruit powder, and 3 parts of gluten into the dough mixer, and pour 2.0 parts of edible salt and 0.5 1 part of compound phosphate, 0.04 part of thickener, 0.03 part of soybean oil, stir well and pour into the dough mixer;

[0035] Step 2. Blending and stirring: Place the dough mixer in step 1 in a constant temperature room a...

Embodiment 2

[0042] Such as figure 1 As shown, a low-oil healthy instant noodle is prepared from the following raw materials by weight: 70 parts of wheat flour, 30 parts of starch, 5 parts of mushroom powder, 3 parts of almond red fruit powder, 2 parts of gluten powder, and 40 parts of purified water , 1.6 parts of edible salt, 0.3 parts of compound phosphate, 0.03 parts of thickener, and 0.02 parts of soybean oil.

[0043] A method for making healthy instant noodles with low oil content, comprising the following steps:

[0044] Step 1. Prepare ingredients: Add 70 parts of wheat flour, 30 parts of starch, 5 parts of mushroom powder, 3 parts of almond red fruit powder, and 2 parts of gluten into the dough mixer, and pour 0.6 parts of edible salt and 0.3 parts of gluten into the glass dish in turn. 1 part of compound phosphate, 0.03 part of thickener, 0.02 part of soybean oil, stir well and pour into the dough mixer;

[0045] Step 2. Blending and stirring: Place the dough mixer in step 1 i...

Embodiment 3

[0052] Such as figure 1 As shown, a low-oil healthy instant noodle is prepared from the following raw materials by weight: 60 parts of wheat flour, 20 parts of starch, 4 parts of mushroom powder, 2 parts of almond red fruit powder, 1 part of gluten powder, and 38 parts of purified water , 1.2 parts of edible salt, 0.1 part of compound phosphate, 0.02 part of thickener, 0.01-0.03 part of soybean oil.

[0053] A method for making healthy instant noodles with low oil content, comprising the following steps:

[0054] Step 1. Prepare ingredients: Add 60 parts of wheat flour, 20 parts of starch, 4 parts of mushroom powder, 2 parts of almond red fruit powder, and 1 part of gluten powder into the dough mixer in turn, pour 1.2 parts of edible salt, 0.1 1 part of compound phosphate, 0.02 part of thickener, 0.01 part of soybean oil, stir well and pour into the dough mixer;

[0055] Step 2. Blending and stirring: Place the dough mixer in step 1 in a constant temperature room at 35-45°C,...

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Abstract

The invention discloses low-oil-content healthy instant noodles and a making method thereof. The low-oil-content healthy instant noodles are made from the following raw materials in parts by weight: 60-80 parts of wheat flour, 20-40 parts of starch, 4-6 parts of mushroom powder, 2-4 parts of apricot kernel and haw powder, 1-3 parts of vital gluten, 38-42 parts of purified water, 1.2-2.0 parts of edible salt, 0.1-0.5 part of composite phosphate, 0.02-0.04 part of a thickener and 0.01-0.03 part of soybean oil. According to the low-oil-content healthy instant noodles and the making method thereof, the mushroom powder, the apricot kernel and haw powder and the vital gluten are added, so that the nutrition of the instant noodles is diversified, the requirement of supplementing nutrition to human bodies is met, the nutritional value is increased, and the noodles are improved by adding the composite phosphate. Compared with a traditional making method, the making method of the instant noodlesis lower in content, more sanitary, shorter in rehydration time, better in taste, simpler in processing technology and wider in application prospect through cooking processing and high-temperature hot air drying.

Description

technical field [0001] The invention relates to the technical field of instant food, in particular to a low-oil healthy instant noodle and a preparation method thereof. Background technique [0002] Because of its delicious taste and convenience, instant noodles have been welcomed and loved by consumers since their birth. The main ingredients of instant noodles are wheat flour, palm oil, seasoning packets and dehydrated vegetables. Instant noodles can quickly provide energy for the human body. [0003] Most of the existing instant noodles are deep-fried instant noodles according to the drying method of the noodle cake, which not only has high oil content, but also belongs to high-calorie food. The high temperature of frying is easy to produce substances that are not conducive to the health of consumers. Long-term consumption is not conducive to health and non-fried It is convenient, and the existing instant noodles have poor elasticity, poor taste and low nutritional value,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L29/00A23L29/10A23L31/00A23L33/185A23L25/00A23L33/10
CPCA23L7/113A23L31/00A23L33/185A23L29/015A23L29/10A23L25/30A23L33/10A23V2002/00A23V2200/14A23V2200/222A23V2200/30A23V2200/242A23V2250/5118A23V2250/5486
Inventor 潘其军潘思宇
Owner 安徽佳康食品有限公司
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