Instant noodles of not fried miscellaneous cereals, and production method

A production method and instant noodle technology, which are applied in the fields of dough extruder, food preparation, food science, etc., can solve problems such as unhealthy health and nutrient loss of instant noodle products.

Inactive Publication Date: 2007-05-09
严俊波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reason is that the result of high-temperature frying is that the nutrition of instant noodle products is lost, and

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take the following raw materials and auxiliary materials: 25 kg of water, 0.75 kg of edible oil, 25 kg of wheat flour, 20 kg of corn flour, 5 kg of corn starch, 20 kg of sweet buckwheat flour, 5 kg of sweet potato starch, 0.9 kg of gluten enhancer, monostearic acid 0.1 kg of glycerides, 0.09 kg of compound phosphates, spare.

[0015] The raw materials are extruded and matured at a pressure of 12MPa and 90°C, extruded through metal template holes, and cut off; steamed and cooked again, dried with hot air at 75°C, cooled and matched with seasoning bags, packaged into bags to obtain non-fried Multigrain instant noodles.

Embodiment 2

[0017] Take the following raw materials and auxiliary materials: 32 kg of water, 0.6 kg of edible oil, 25 kg of potato starch, 15 kg of whole potato powder, 28 kg of tartary buckwheat flour, 0.8 kg of gluten enhancer, 0.08 kg of glyceryl monostearate, and compound phosphate 0.08 kg, spare.

[0018] The raw materials are extruded and matured at a pressure of 15MPa and 50°C, extruded through metal template holes, and cut off; steamed and cooked again, dried with hot air at 60°C, cooled and matched with seasoning bags, and packaged into boxes to obtain non-fried Multigrain instant noodles.

Embodiment 3

[0020] Take the following raw materials and auxiliary materials: 15 kg of water, 0.8 kg of edible oil, 20 kg of sweet buckwheat flour, 10 kg of modified starch, 8 kg of sweet potato starch, 8 kg of whole sweet potato powder, 0.6 kg of gluten enhancer, 0.05 kg of glyceryl monostearate kg, 0.06 kg of compound phosphate, for standby.

[0021] The raw materials are extruded and matured at a pressure of 13MPa and 70°C, extruded through metal template holes, and cut off; steamed and cooked again, dried with hot air at 80°C, cooled and served with seasoning packets, packaged into bowls and ready to be fried. Multigrain instant noodles.

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PUM

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Abstract

A kind of non-fried instant noodles made of the food grains other than rice is proportionally prepared from food additive, water edible oil, wheat flour, corn powder, corn starch, potato starch, potato powder, tartarian buckwheat powder, buckwheat powder, modified starch, sweet potato starch and sweet potato powder through mixing, heating, shaping, cutting short, heating and drying.

Description

technical field [0001] The invention relates to food and a production method thereof, in particular to a non-fried multigrain instant noodle and a production method thereof. Background technique [0002] The production process of instant noodles is one of the important methods in food processing. The production process currently adopted is: take single wheat flour as the main raw material, add certain food additives, mix, calender, cut into strips, cut off, cook, mold, High-temperature fried, cooled to obtain instant noodle food. The main feature of this method is that it requires high temperature frying. Mainly due to the result of high-temperature frying, the nutrition of instant noodle products is lost, and even substances that are not conducive to human health are produced, and long-term consumption is harmful to the human body. Contents of the invention [0003] The first object of the present invention is to provide a kind of non-fried multigrain instant noodles. ...

Claims

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Application Information

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IPC IPC(8): A23L1/162A21C11/16A23L7/113
Inventor 严俊波
Owner 严俊波
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