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Non-fried instant noodles with local flavor and method for making same

A production method and technology of instant noodles, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of hollow taste defect, human harm, lack of viscoelasticity and weight of fresh noodles, and achieve increased taste and appetite, delicious taste, full-bodied effect

Active Publication Date: 2007-02-07
武汉大汉口食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, fried instant noodles are prone to carcinogens during the frying process, which may cause potential harm to the human body after people eat them.
The existing deep-fried instant noodles tend to produce large cavities and uneven porous structures inside the noodles during the frying process. Even if the starch inside the noodles is filled with hot water when eating, these large cavities cannot be filled, forming the unique hollow space of fried instant noodles. Deficiency in the mouthfeel, without the viscoelasticity and weighty mouthfeel that fresh noodles have

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1), with 50 parts by weight of wheat flour, add 30% of demineralized water, 1% of edible salt, 0.1% of edible alkali, 0.2% of sodium carboxymethyl cellulose, 0.1% of compound phosphate, and 0.6% of lecithin, which account for the weight percentage of wheat flour Finally, use a vacuum two-speed dough mixer to stir and mix evenly; when stirring and mixing, first mix loosely at high speed for 6 minutes, then mix at low speed for 3 minutes, and the mixing temperature is 25°C;

[0023] (2), put the evenly mixed dough in a tense state, let it rest for 20 minutes to wake up, so that the protein and starch in the dough continue to absorb free water, and the amount of gluten network formed inside the dough is further increased;

[0024] (3), the dough forming the gluten network is pressed into sheets and cut into noodles to make noodles;

[0025] (4) Boil the noodles in water for 30 seconds at a temperature of 95°C to gelatinize the starch in the noodles and denature the protei...

Embodiment 2

[0028] (1), with 50 parts by weight of wheat flour, add 35% of demineralized water, 2% of edible salt, 0.3% of edible alkali, 0.6% of sodium carboxymethyl cellulose, 0.5% of compound phosphate, and 1.5% of lecithin, which account for the weight percentage of wheat flour Finally, use a vacuum two-speed dough mixer to stir and mix evenly; when stirring and mixing, first mix loosely at high speed for 6 minutes, then mix at low speed for 3 minutes, and the mixing temperature is 30°C;

[0029] (2), put the evenly mixed dough in a tense state, let it rest for 20 minutes to wake up, so that the protein and starch in the dough continue to absorb free water, and the amount of gluten network formed inside the dough is further increased;

[0030] (3), the dough forming the gluten network is pressed into sheets and cut into noodles to make noodles;

[0031] (4) Boil the noodles in water for 30 seconds at a temperature of 95°C to gelatinize the starch in the noodles and denature the protei...

Embodiment 3

[0034] (1), with 50 parts by weight of wheat flour, add 30% of demineralized water, 1.5% of edible salt, 0.2% of edible alkali, 0.5% of sodium carboxymethyl cellulose, 0.3% of compound phosphate, and 1.2% of lecithin, which account for the weight percentage of wheat flour Finally, use a vacuum two-speed dough mixer to stir and mix evenly; when stirring and mixing, first mix loosely at high speed for 6 minutes, then mix at low speed for 3 minutes, and the mixing temperature is 30°C;

[0035] (2), put the evenly mixed dough in a tense state, let it rest for 20 minutes to wake up, so that the protein and starch in the dough continue to absorb free water, and the amount of gluten network formed inside the dough is further increased;

[0036] (3), the dough forming the gluten network is pressed into sheets and cut into noodles to make noodles;

[0037] (4) Boil the noodles in water for 30 seconds at a temperature of 95°C to gelatinize the starch in the noodles and denature the prot...

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Abstract

The invention relates to a frying-free instant noodle and its making process, wherein the noodle comprises wheat flour 50 weight portions, demineralized water 30-35%, table salt 1-2%, table alkali 0.1-0.4%, sodium carboxymethylcellulose 0.2-0.6%, composite phosphates 0.1-0.5% and lecithine 0.6-1.5%.

Description

technical field [0001] The invention relates to an instant noodle, in particular to a non-fried flavor instant noodle which is formed by processing wheat flour into a certain degree of ripeness and combining with various seasoning packets, and a production method of the instant noodle. Background technique [0002] With the continuous progress and development of modern society, people's life rhythm is getting faster and faster. In order to adapt to the fast-paced modern life, people have developed many instant foods, and instant noodles are one of them. Instant noodles are deeply loved by people because of their convenience in carrying, storing and eating. Especially for business travelers, eating on the road can better reflect its convenient advantages. Existing instant noodles have many kinds, and they are fried instant noodles mostly. Fried instant noodles have the advantages of simple manufacturing process and long storage time. Frying is easy to destroy vitamins in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L7/113
Inventor 贺雄平刘海元江风林
Owner 武汉大汉口食品有限公司
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