CN101091517A - Chickpea nutritious instant noodles and preparation method - Google Patents
Chickpea nutritious instant noodles and preparation method Download PDFInfo
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- CN101091517A CN101091517A CNA200610200607XA CN200610200607A CN101091517A CN 101091517 A CN101091517 A CN 101091517A CN A200610200607X A CNA200610200607X A CN A200610200607XA CN 200610200607 A CN200610200607 A CN 200610200607A CN 101091517 A CN101091517 A CN 101091517A
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Abstract
The present invention relates to a kind of chick pea instant noodles. Said chick pea instant noodles are made up by using chick pea flour, water, edible salt, edible modified starch, edible vegetable oil, egg, edible composite alkali, edible phosphate, edible plant gum, and vitamin E and wheat flour as raw material through a certain production process. Said chick pea instant noodles have rich nutrient components which are easily digested and absorbed, and can obviously raise lysine content.
Description
Technical field
The present invention relates to the instant noodles technical field, is a kind of chickpea nutritious instant noodles and production method thereof.
Background technology
Noodles are as the history of the existing more than one thousand years of Chinese people's staple food, especially at northern area, and the staple food that noodles are indispensable especially.Noodles can provide nutrition, heat, and can make different local flavors and kind.This also is noodles long lasting reasons on Chinese food market.But traditional noodles also have its unsurmountable shortcoming, and are short as storage life, time is long.The noodles production technology has had significant progress in 20th century, a wherein most important generation that invention is instant noodles.Industrial instant noodles are at first to sell in the Japanese market in 1958.At present, almost can both find the trace of instant noodles on the food products market of any country in the whole world, instant noodles have become a global food.The Flour product industry of China, especially instant noodles industry are one of industries of tool national characteristics, are " rising industries " of growing up fast in the Chinese food industrial sector structural adjustment process.The Flour product industry since nineteen ninety-two 10 surplus year in, annual production rises to 30,000,000,000 bags in 2002 fast from 1,500,000,000 bags, makes China become big conveniently the looking unfamiliar of the first in the world and produces state and country of consumption.
Why instant noodles welcome as being subjected to market, and chief reason is:
(1) conveniently prepares without spended time;
(2) almost everybody affords the price of cheap material benefit;
(3) nutrient instant dough can provide higher heat demand;
It is (4) delicious that almost anyone can find the instant noodles taste of being liked.
For many years, instant noodles become the important component part of numerous consumer's daily breads with its instant, low price, but have latest survey to show, lacking nutrition just more and more becomes and influence the obstacle that instant noodles market further develops.Present known instant noodles, although kind is various, nothing more than being made with simple wheat flour, its function singleness, maximum defective is still the nutrition deficiency, and it is long-term that edible easily to cause nutrition to be taken in uneven.
At present, China is to be main food with vegetable food products such as wheat, rice.Low percentages of protein in these foods, amino acid are also uneven.This eating patterns have determined that such crowd's trophic level is not high, physique a little less than.
Summary of the invention
The invention provides a kind of chickpea nutritious instant noodles and production method thereof, overcome the deficiency of above-mentioned prior art, this chickpea nutritious instant noodles is rich in human body and is easy to the nutrition that digests and absorb, and it can strengthen health physique, and has the good perception quality is arranged.
One of technical scheme of the present invention realizes by following measure: a kind of chickpea nutritious instant noodles, it contains by raw material weight percentage: 1% to 9.9% olecranon bean powder, 25% to 40% water, 1% to 3% salt and the flour of surplus.
Two of technical scheme of the present invention realizes by following measure: a kind of chickpea nutritious instant noodles, it contains by raw material weight percentage: 1% to 9.9% olecranon bean powder, 25% to 40% water, 1% to 3% salt, 0.1% to 10% modified food starch, 0.1% to 2% edible vegetable oil, 0.5% to 3% egg and the flour of surplus.
Three of technical scheme of the present invention realizes by following measure: a kind of chickpea nutritious instant noodles, it contains by raw material weight percentage: 1% to 9.9% olecranon bean powder, 25% to 40% water, 1% to 3% salt, 0.1% to 10% modified food starch, 0.1% to 2% edible vegetable oil, 0.5% to 3% egg, 0.01% to 0.5% edible compound alkali, 0.1% to 0.5% edible phosphate, 0.1% to 0.5% edible composite plant glue, 0.0001% to 0.01% vitamin E and the flour of surplus.
Four of technical scheme of the present invention realizes by following measure: a kind of production method of above-mentioned chickpea nutritious instant noodles, it is undertaken by following step: at first olecranon bean powder, water, salt, modified food starch, edible vegetable oil, egg, edible compound alkali, edible phosphate, edible composite plant glue, vitamin E and the flour with requirement fully mixes, and convenient for production routinely then method obtains chickpea nutritious instant noodles.
Be further optimization and/or improvements below to the invention described above technical scheme:
Above-mentioned edible compound alkali can adopt by can eat natrium carbonicum calcinatum and the edible compound alkali formed of Anhydrous potassium carbonate, the weight proportion of its natrium carbonicum calcinatum and Anhydrous potassium carbonate is 6.5: 3.5.
Above-mentioned edible phosphate can adopt the edible phosphate of being made up of sodium phosphate trimer, sodium pyrophosphate and the calgon that can eat, its sodium phosphate trimer: sodium pyrophosphate: the acid of weight between the calgon is than being 1: 1: 2.
Above-mentioned edible composite plant glue can adopt the edible composite plant glue of being made up of the guar gum of public offering on the market that can eat and Sodium Polyacrylate, and the weight proportion of its guar gum and Sodium Polyacrylate is 2.5: 1.
Above-mentioned modified food starch can adopt food potato converted starch or other modified food starch.
Above-mentioned food potato converted starch can adopt edible acetylated potato converted starch.
The granularity of above-mentioned olecranon bean powder can be at 50 order to 300 orders.
Chickpea nutritious instant noodles of the present invention is rich in human body and is easy to the nutrition that digests and absorb, the special content that has improved lysine significantly, the deficiency of lysine content in the instant noodles product that replenishes flour and produced, improve the comprehensive utilization ratio of human body to flour protein, help strengthening health physique, and have sensible qualities such as mouthfeel is smooth, soft or hard is appropriate, smell delicate fragrance, received by masses easily.
The specific embodiment
The present invention is not subjected to the restriction of following embodiment, can determine concrete embodiment according to technical scheme of the present invention and actual conditions.
Below in conjunction with embodiment the present invention is further described:
Embodiment 1, and this chickpea nutritious instant noodles contains by raw material weight percentage: 1% olecranon bean powder, 25% water, 1% salt and the flour of surplus.
Embodiment 2, and this chickpea nutritious instant noodles contains by raw material weight percentage: 9.9% olecranon bean powder, 40% water, 3% salt and the flour of surplus.
Embodiment 3, and this chickpea nutritious instant noodles contains by raw material weight percentage: 5% olecranon bean powder, 30% water, 2% salt and the flour of surplus.
Embodiment 4, and this chickpea nutritious instant noodles contains by raw material weight percentage: 1% olecranon bean powder, 25% water, 1% salt, 0.1% modified food starch, 0.1% edible vegetable oil, 0.5% egg and the flour of surplus.
Embodiment 5, and this chickpea nutritious instant noodles contains by raw material weight percentage: 9.9% olecranon bean powder, 40% water, 3% salt, 10% modified food starch, 2% edible vegetable oil, 3% egg and the flour of surplus.
Embodiment 6, and this chickpea nutritious instant noodles contains by raw material weight percentage: 6% olecranon bean powder, 32% water, 2% salt, 5% modified food starch, 1% edible vegetable oil, 2% egg and the flour of surplus.
Embodiment 7, and this chickpea nutritious instant noodles contains by raw material weight percentage: 1% olecranon bean powder, 25% water, 1% salt, 0.1% modified food starch, 0.1% edible vegetable oil, 0.5% egg, 0.01%% edible compound alkali, 0.1% edible phosphate, 0.1%% edible composite plant glue, 0.0001% vitamin E and the flour of surplus.
Embodiment 8, and this chickpea nutritious instant noodles contains by raw material weight percentage: 9.9% olecranon bean powder, 40% water, 3% salt, 10% modified food starch, 2% edible vegetable oil, 3% egg, 0.5% edible compound alkali, 0.5% edible phosphate, 0.5% edible composite plant glue, 0.01% vitamin E and the flour of surplus.
Embodiment 9, and this chickpea nutritious instant noodles contains by raw material weight percentage: 6% olecranon bean powder, 30% water, 2% salt, 6% modified food starch, 1.5% edible vegetable oil, 1% egg, 0.2% edible compound alkali, 0.2% edible phosphate, 0.3% edible composite plant glue, 0.005% vitamin E and the flour of surplus.
The foregoing description obtains needed chickpea nutritious instant noodles by following production method: at first olecranon bean powder, water, salt, modified food starch, edible vegetable oil, egg, edible compound alkali, edible phosphate, edible composite plant glue, vitamin E and the flour with requirement fully mixes, and convenient for production routinely then method obtains chickpea nutritious instant noodles.
In the above-described embodiments: the raw material olecranon bean powder that is adopted, water, salt, modified food starch, edible vegetable oil, egg, edible compound alkali, edible phosphate, edible composite plant glue, vitamin E and flour all are public offering on the market; And the granularity of olecranon bean powder is preferably in 50 orders or 100 orders or 150 orders or 200 orders or 250 orders or 300 orders; Modified food starch can adopt food potato converted starch or other modified food starch, wherein, the food potato converted starch can adopt edible acetylated potato converted starch, and modified food starch also can adopt the modified food starch of public offering on other market that can eat according to actual needs; Edible compound alkali can adopt by the natrium carbonicum calcinatum of public offering on the market that can eat and the edible compound alkali that Anhydrous potassium carbonate is formed, the weight proportion of its natrium carbonicum calcinatum and Anhydrous potassium carbonate is 6.5: 3.5, also can adopt the edible compound alkali of public offering on other market that can eat according to actual needs; Edible phosphate can adopt the edible phosphate of being made up of sodium phosphate trimer, sodium pyrophosphate and the calgon of public offering on the market that can eat, its sodium phosphate trimer: sodium pyrophosphate: the weight acid between the calgon also can be adopted the edible phosphate of public offering on other market that can eat according to actual needs than being 1: 1: 2; Edible composite plant glue can adopt the edible composite plant glue of being made up of the guar gum and the Sodium Polyacrylate of public offering on the market that can eat, the weight proportion of its guar gum and Sodium Polyacrylate is 2.5: 1, also can adopt the edible composite plant glue of public offering on other market that can eat according to actual needs.
The foregoing description gained chickpea nutritious instant noodles is analyzed as follows:
In the foregoing description gained chickpea nutritious instant noodles, the content of various essential amino acids all increases to some extent, especially lysine content is brought up to 0.58g/100g by the 0.38g/100g in the flour, recruitment is 0.198g/100g, improved the content of lysine significantly, the deficiency of lysine content in the instant noodles product that replenishes flour and produced improves human body to the comprehensive utilization ratio of flour protein and the nutritive value of instant noodles.
The variation (g/100g) of essential histidine content behind the interpolation olecranon bean powder in table 1 flour
| The amino acid kind | Flour | The olecranon bean powder | Mixed powder | Amino recruitment |
| Leucine phenylalanine valine isoleucine lysine threonine methionine | 0.85 0.61 0.56 0.45 0.38 0.33 0.23 | 1.72 1.35 1.07 1.06 2.59 0.87 0.24 | 0.93 0.68 0.61 0.50 0.58 0.38 0.23 | 0.078 0.066 0.046 0.055 0.198 0.048 0.001 |
The biological parameter of chick-pea is higher, because the lysine content of chick-pea is higher, and the lysine of wheat flour is lower, become first " limiting amino acid ", therefore wheat flour and olecranon bean powder are arranged in pairs or groups mutually, produce complementary action of protein, have improved the nutritive value of protein.
The present invention improves the wherein content of lysine by add the olecranon bean powder in flour, replenishes the deficiency of lysine content in the flour, improves human body to the comprehensive utilization ability of flour protein and the nutritive value of instant noodles.
Modern trophic analysis shows: chick-pea is a kind of very important good protein nutrient source, contain and enrich vegetable protein, average protein content is 18.4%～25%, contain 18 seed amino acids, the necessary amino acid of human body is complete, belong to complete protein, and its content all is higher than oat, buckwheat, wheat, rice, corn.
Lysine content is 1342mg/100g in the chick-pea, higher 2 times than oat (661mg/100g), higher 2.1 times than sweet buckwheat (632mg/100g), higher 2.5 times than bitter buckwheat (543mg/100g), higher 5.5 times than fine flour (244mg/100g), higher 4.1 times than rice (329mg/100g).Lysine is the requisite amino acid of human body, and can't synthesize in vivo, must absorb from food.Lysine can improve intelligence, promotes growth, build up health, improve a poor appetite, improve malnutritive situation, improve insomnia, improve memory, help to produce antibody, hormone and enzyme, improve resistance against diseases, increase hemochrome, help calcium absorbs, treatment prevents osteoporosis, reduces the level of triglycerides in the blood, the generation of prevention cardiovascular and cerebrovascular disease.It plays considerable effect to children's growth, and children lack lysine, poor growth can occur, loses weight, anaemia, slow in reacting etc.
The contained main aliphatic acid of chick-pea is oleic acid and linoleic acid, and linoleic acid accounts for 76.8% of unrighted acid.The unrighted acid that the linoleic acid human body can not synthesize voluntarily, be the necessary aliphatic acid of human body, it is the synthetic main amino acid whose raw material of human body, the effect that reduces blood fat is arranged, can also change the type of cholesterol and the catalytic action of promotion enzyme, therefore, prevention of arterial hardens, brings high blood pressure down, the main medicine of cholesterol pharmaceutically being commonly used for, and also helps to treat diabetes.
Vitamin B1 content is 1.99mg/100g in the chick-pea seed, and vitamin B2 is 1.72mg/100g, and nicotinic acid (nicotinic acid) is 2.6mg/100g, and vitamin C is 1.72mg/100g.Vitamin B1 can be promoted indigestion, anti-neuritis and prevention athlete's foot; Vitamin B2 is again the important one-tenth that promotes growth, prevention bicker, harelip, ophthalmia; Nicotinic acid has the effect that reduces human body blood fat and cholesterol, is the important ancillary drug of treatment hypertension, angiocardiopathy.Particularly the disease of old people patient is had special efficacy, can reduce capilary fragility and seeing through property, recover its elasticity,, keep a microcirculation and protection and the enhancement eyesight is effective preventing cerebral hemorrhage.
Also contain abundant mineral element in the chick-pea, calcium content is 142mg/100g, magnesium 172mg/100g, iron 9.71mg/100g, zinc 5.0mg/100g.Be particularly conducive to the common children's calcium deficiency of control, lack diseases such as zinc and anaemia.
The content of starch of chick-pea is 42%, is lower than oat, buckwheat, corn etc., is diabetes patient's ultimate food.Its contained abundant cellulose and compound sugar can reduce blood sugar, cholesterol, make intestinal bifidobacteria (enteron aisle beneficial bacteria) propagation, and the acidity that reduces big intestinal contents, the effect that relaxes bowel are arranged, and especially the elderly is benefited to make the people.
Contain daizeol in the chick-pea; it is daidzein; it is a kind of osajin phytoestrogen; studies show that in a large number; isoflavones has hemangiectasis, suppress liomyoma propagation and anti-oxidant, reduce effect such as blood fat; correct the hazards of angiocardiopathy,, thereby have a good protective action cardiovascular as hypercholesterolemia, atherosclerotic etc.Have reducing blood lipid, hypotensive, anti-oxidant, effect such as delay senility, also can improve the elderly's osteoporosis (elderly woman especially, the osteoporosis that causes by climacteric metancholia) improves content of mineral substances and bone density in the bone, so healthy very useful to the elderly.
Sensible quality to the foregoing description gained chickpea nutritious instant noodles is estimated as follows:
The sensible quality of table 1 Example formulations one
| Project | Sense index | Appraiser's evaluation result (good, good, good, poor) | ||||
| A | B | C | D | D | ||
| Color and luster | Faint yellow, light has certain transparency. | Very | Well | Well | Good | Well |
| Mouthfeel | Mouthfeel is smooth, and the soft or hard appropriateness has the bite free from admixture, and is no gritty. | Well | Very | Good | Very | Well |
| Smell | The chick-pea special delicate fragrance is arranged, free from extraneous odour. | Very | Good | Very | Good | Well |
| Cooking property | Boil, steep 3-5min, little half-cooked, the 30min inner surface still can keep clearly, is not clamminess in the surface, does not have obviously disconnected bar, still keeps better elastic. | Good | Very | Good | Well | Good |
As can be known from the above table: chickpea nutritious instant noodles of the present invention has the good perception quality.
In sum, chickpea nutritious instant noodles of the present invention is rich in human body and is easy to the nutrition that digests and absorb, the special content that has improved lysine significantly, the deficiency of lysine content in the instant noodles product that replenishes flour and produced, improve the comprehensive utilization ratio of human body to flour protein, thereby help strengthening health physique, and have sensible qualities such as mouthfeel is smooth, soft or hard is appropriate, smell delicate fragrance, received by masses easily.
Claims (10)
1, a kind of chickpea nutritious instant noodles is characterized in that containing by raw material weight percentage:
1% to 9.9% olecranon bean powder, 25% to 40% water, 1% to 3% salt and the flour of surplus.
2, a kind of chickpea nutritious instant noodles is characterized in that containing by raw material weight percentage: 1% to 9.9% olecranon bean powder, 25% to 40% water, 1% to 3% salt, 0.1% to 10% modified food starch, 0.1% to 2% edible vegetable oil, 0.5% to 3% egg and the flour of surplus.
3. chickpea nutritious instant noodles is characterized in that containing by raw material weight percentage:
1% to 9.9% olecranon bean powder, 25% to 40% water, 1% to 3% salt, 0.1% to 10% modified food starch, 0.1% to 2% edible vegetable oil, 0.5% to 3% egg, 0.01% to 0.5% edible compound alkali, 0.1% to 0.5% edible phosphate, 0.1% to 0.5% edible composite plant glue, 0.0001% to 0.01% vitamin E and the flour of surplus.
4, chickpea nutritious instant noodles according to claim 3, it is characterized in that edible compound alkali adopt by can eat natrium carbonicum calcinatum and the edible compound alkali formed of Anhydrous potassium carbonate, the weight proportion of its natrium carbonicum calcinatum and Anhydrous potassium carbonate is 6.5: 3.5; Or/and edible phosphate adopts the edible phosphate of being made up of sodium phosphate trimer, sodium pyrophosphate and the calgon that can eat, its sodium phosphate trimer: sodium pyrophosphate: the weight between the calgon is sour than being 1: 1: 2; Or/and edible composite plant glue adopts the edible composite plant glue of being made up of the guar gum and the Sodium Polyacrylate of public offering on the market that can eat, the weight proportion of its guar gum and Sodium Polyacrylate is 2.5: 1.
5,, it is characterized in that modified food starch adopts food potato converted starch or other modified food starch according to claim 2 or 3 or 4 described chickpea nutritious instant noodles.
6, chickpea nutritious instant noodles according to claim 5 is characterized in that the food potato converted starch adopts edible acetylated potato converted starch.
7, according to claim 1 or 2 or 3 or 4 described chickpea nutritious instant noodles, the granularity that it is characterized in that the olecranon bean powder is at 50 order to 300 orders.
8, chickpea nutritious instant noodles according to claim 6, the granularity that it is characterized in that the olecranon bean powder is at 50 order to 300 orders.
9. production method according to claim 1 or 2 or 3 described chickpea nutritious instant noodles, it is characterized in that being undertaken by following step: at first olecranon bean powder, water, salt, modified food starch, edible vegetable oil, egg, edible compound alkali, edible phosphate, edible composite plant glue, vitamin E and the flour with requirement fully mixes, and convenient for production routinely then method obtains chickpea nutritious instant noodles.
10, a kind of production method of described chickpea nutritious instant noodles according to Claim 8, it is characterized in that being undertaken by following step: at first olecranon bean powder, water, salt, modified food starch, edible vegetable oil, egg, edible compound alkali, edible phosphate, edible composite plant glue, vitamin E and the flour with requirement fully mixes, and convenient for production routinely then method obtains chickpea nutritious instant noodles.
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| CNA200610200607XA CN101091517A (en) | 2006-06-23 | 2006-06-23 | Chickpea nutritious instant noodles and preparation method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012019974A1 (en) * | 2010-08-10 | 2012-02-16 | Unilever Nv | A wheat flour composition |
| CN102771724A (en) * | 2012-05-31 | 2012-11-14 | 杭州姚生记食品有限公司 | Instant chickpeas and processing method thereof |
| CN103315226A (en) * | 2013-06-20 | 2013-09-25 | 河南天一食品有限公司 | Deep-fry cereal instant noodles and preparation method thereof |
| CN104996909A (en) * | 2015-07-22 | 2015-10-28 | 山东省农业科学院农产品研究所 | Low protein sorghum noodles special for patients suffering diabetes or nephropathy and preparation method of low protein sorghum noodles |
| CN107173687A (en) * | 2017-06-29 | 2017-09-19 | 贵州老锄头食品股份有限公司 | A kind of red barnyard grass instant noodles and preparation method thereof |
| US11470865B2 (en) | 2017-10-03 | 2022-10-18 | Roquette Freres | Glass noodle with low cross-linked pea starch |
-
2006
- 2006-06-23 CN CNA200610200607XA patent/CN101091517A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012019974A1 (en) * | 2010-08-10 | 2012-02-16 | Unilever Nv | A wheat flour composition |
| CN102771724A (en) * | 2012-05-31 | 2012-11-14 | 杭州姚生记食品有限公司 | Instant chickpeas and processing method thereof |
| CN103315226A (en) * | 2013-06-20 | 2013-09-25 | 河南天一食品有限公司 | Deep-fry cereal instant noodles and preparation method thereof |
| CN103315226B (en) * | 2013-06-20 | 2014-12-03 | 河南天一食品有限公司 | Deep-fry cereal instant noodles and preparation method thereof |
| CN104996909A (en) * | 2015-07-22 | 2015-10-28 | 山东省农业科学院农产品研究所 | Low protein sorghum noodles special for patients suffering diabetes or nephropathy and preparation method of low protein sorghum noodles |
| CN107173687A (en) * | 2017-06-29 | 2017-09-19 | 贵州老锄头食品股份有限公司 | A kind of red barnyard grass instant noodles and preparation method thereof |
| US11470865B2 (en) | 2017-10-03 | 2022-10-18 | Roquette Freres | Glass noodle with low cross-linked pea starch |
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