Highland barley instant noodles and processing technique thereof

A production process and instant noodle technology, applied in application, food preparation, food science, etc., can solve problems such as lack of nutrition, achieve the effect of improving processing and utilization, and improving quality

Inactive Publication Date: 2007-02-07
杜沛沪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For the busy life of modern people, eating instant noodles seems to be an inevitable thing. Although instant noodles are getting better and better with the progress of the food industry, there are still great deficiencies in terms of nutrition.

Method used

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  • Highland barley instant noodles and processing technique thereof

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Embodiment Construction

[0020] The present invention will be described in further detail below in conjunction with the accompanying drawings.

[0021] A highland barley instant noodle, comprising the following components and the mass content of various components: 70% of highland barley flour, 11-13.5% of palm oil, 10-12.5% ​​of compound flour improver, 2% of cornstarch powder, and 1% of lecithin %, salt 2%, alkali 1%, guardo gum 0.5% and an appropriate amount of enzyme.

[0022] The production process of highland barley instant noodles is as follows: figure 1 As shown, including the following process:

[0023] (1) Fully mix highland barley flour, purified water, palm oil after stirring and dissolving, compound flour improver, cornstarch powder, lecithin, salt, alkali, guar gum, and enzyme according to the above dosage to make dough . When mixing and stirring, the spray water injection method is adopted, and the water powder is infiltrated evenly. When kneading the dough, the dough rolls in the ra...

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PUM

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Abstract

The invention relates to a highland barley instant noodle and process for preparation comprising steps of mixing highland barley flour, purified water, dissolved palm oil, composite flour modifying agent, glutelin powder, phosphatidy icholine, salt, alkali, guar gum and enzyme, calendaring, boiling, chopping, frying and cooling down.

Description

technical field [0001] The invention relates to an instant noodle food and a production process thereof, in particular to an instant noodle with highland barley noodles as a raw material and a production process thereof. Background technique [0002] Instant noodles are a kind of convenience food that people often eat in daily life. Because they are quick and convenient to cook and eat, they are very suitable for the needs of modern people's fast-paced life and have become a very important part of people's diet structure. At present, my country's annual output and consumption of instant noodles rank first in the world, and instant noodles have become a very important fast food for Chinese people. [0003] Since the main component of existing instant noodles is carbohydrates, the accompanying soup also only contains a small amount of monosodium glutamate, salt and some dehydrated vegetable powder, which is far from enough for the types and quantities of nutrients that people ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L7/113
Inventor 杜沛沪
Owner 杜沛沪
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