CN101164445A

CN101164445A - Beans instant noodle

Info

Publication number: CN101164445A
Application number: CNA2006101505047A
Authority: CN
Inventors: 徐桃飞
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-10-16
Filing date: 2006-10-16
Publication date: 2008-04-23
Anticipated expiration: 2026-10-16
Also published as: CN101164445B

Abstract

The present invention relates to a kind of instant noodles made of bean flour. It is made up by using (by wt%) 75-90% of bean flour, 0.1-10% of natto and 0.1-10% of soybean oligosaccharide. Said invention also provides a non-deep-frying process for preparing bean-flour instant noodles. Said preparation process includes the following steps: making the beans undergo the processes of peeling, oil-pressing untril the oil content of beans is to 10%, pulverizing to obtain bean flour, pulverizing natto and soybean oligosaccharide, mixing them, stirring them to obtain its raw material mixture, making the raw material mixture be fed into a noodle-making machine, heating, pressing and forming to obtain semi-finished product, then removing beany taste, sterilizing and drying so as to obtain the invented finished product.

Description

Beans instant noodle

Technical field

The present invention relates to a kind of daily bread, particularly a kind of multi-functional beans instant noodle.

Background technology

Do not have large-scale production at present, sell the healthy instant full beans face of multifunctional and nutritional as instant noodles, the full beans face of selling on the market all is to get through the frying technological process preparation, and need boil and add flavoring and could eat, its mouthfeel, local flavor are relatively poor, the allegro work of more inconvenient modern metropolitan cities people and satisfy the amenities of life of nutrient health.

Summary of the invention

The technical problem to be solved in the present invention is intended to overcome the deficiency of above-mentioned prior art, and a kind of beans instant noodle is provided, this beans instant noodle comprehensive nutrition, and its instant.

The technical solution used in the present invention is:

A kind of beans instant noodle, described beans instant noodle is got by the feedstock production that includes following mass ratio: beans, 75-90; Natto, 0.1-10; Soyabean oligosaccharides, 0.1-10.

Compared with the prior art beans instant noodle of the present invention has following good effect: product has high protein, the advantage that taste flavor is good, be beneficial to the absorption of healthy digestion of human gastrointestinal tract and nutrition, the circulation environment of can the balance enteron aisle useful Bifidobacterium propagation, and it is edible simple and convenient, with the boiling water instant that boils.

The technical problem to be solved in the present invention provides a kind of method for preparing beans instant noodle, and this method includes following step: extract oil to the oil content to 10% of beans after the beans decortication with the 75-90 mass ratio, afterwards beans is pulverized standby; Adding mixes stirring through the natto of the 0.1-10 mass ratio of pulverizing and the soyabean oligosaccharides of 0.1-10 mass ratio with pulverizing back beans; Is semi-finished product with the raw material after the above-mentioned stirring with flour stranding machine heating press molding; Obtain finished product after above-mentioned semi-finished product are taken off raw meat, sterilization and dry the processing.

This production method adopts non-fried production technology, and the beans of high protein content and natto and soyabean oligosaccharides are combined the beans instant noodle comprehensive nutrition of producing, and its instant.

The specific embodiment

Below will be described in detail the specific embodiment of the present invention.

The present invention relates to a kind of beans instant noodle, get the raw material of each mass ratio as shown in table 1, obtain beans instant noodle through following step operation: a) extract oil to the oil content to 10% of beans after the beans decortication, afterwards beans is pulverized standby; B) add natto, the soyabean oligosaccharides that process is pulverized, or add red yeast rice or Se-enriched yeast simultaneously, mix stirring with pulverizing back beans; C) be semi-finished product with the raw material after the above-mentioned stirring with flour stranding machine heating press molding; D) above-mentioned semi-finished product are taken off raw meat, sterilization and dry the processing.

Table 1

The raw material mass ratio	Embodiment 1	Embodiment 2	Embodiment 3	Embodiment 4	Embodiment 5	Embodiment 6	Embodiment 7	Embodiment 8	Embodiment 9
The raw material mass ratio	Embodiment 1	Embodiment 2	Embodiment 3	Embodiment 4	Embodiment 5	Embodiment 6	Embodiment 7	Embodiment 8	Embodiment 9	Soybean	90	80	75	0	0	0	0	0	45
Red bean	0	0	0	0	90	0	0	0	0	Soybean	90	80	75	0	0	0	0	0	45
Red bean	0	0	0	0	90	0	0	0	0	Black soya bean	0	0	0	45	0	90	0	0	0
Mung bean	0	0	0	45	0	0	90	0	0	Black soya bean	0	0	0	45	0	90	0	0	0
Mung bean	0	0	0	45	0	0	90	0	0	Green soya bean	0	0	0	0	0	0	0	90	45
Natto	3	0.1	10	3	3	3	3	3	3	Green soya bean	0	0	0	0	0	0	0	90	45
Natto	3	0.1	10	3	3	3	3	3	3	Soyabean oligosaccharides	3	10	0.1	3	3	3	3	3	3
Red yeast rice	3.7	0.1	0	3.7	3.7	0	0.1	0	5	Soyabean oligosaccharides	3	10	0.1	3	3	3	3	3	3
Red yeast rice	3.7	0.1	0	3.7	3.7	0	0.1	0	5	Se-enriched yeast	0.3	0	0	0	0.1	0	1	0	0

The beans instant noodle that the present invention relates to, the beans of adopting high protein are as main material, and it is through peeling, squeezing to the oil content to 10% of beans, and there is very big raising the mouthfeel of its beans instant noodle, local flavor and product quality aspect, and it is easy to machining.

Natto not only contains nutritional labelings such as high protein and calcium, iron, zinc, vitamin B2, Yan acid, and it is rich in Bacillus natto and various bioactivator Nattokinase, hepatocuprein, protease, amylase, cosmetics enzyme, cellulase, urase, isoflavones, saponin element, tocopherol etc., the Bacillus natto that contains in the natto is hundreds of millions of, it can constantly be bred in the time in several weeks of life in human body intestinal canal, secretion and synthetic various enzymes and vitamin B complex, guarantee the normal operation of function of intestinal canal, thus problems such as solution constipation.

Soyabean oligosaccharides is the nutrition foodstuff of Bifidobacterium in the human body intestinal canal, can promote the fast breeding of human body intestinal canal Bifidobacterium, suppresses the generation of harmful bacterium, keeps the balance of flora in the enteron aisle, thereby improves the immunity of human body.

Employing has the red yeast rice of natural anti-oxidation, antisepsis, can avoid or alleviate in beans instant noodle and to adopt that chemistry is anti-oxidant, anticorrisive agent and the adverse effect to human body brought.

Se-enriched yeast can increase appetite, strengthen the human consumption function, and possess antioxidation, and it can make the taste flavor in the beans instant noodle further strengthen.

Adopt the above-mentioned raw materials preparation in the beans instant noodle that the present invention relates to and get, the above-mentioned raw materials effect of working in coordination, make the beans instant noodle comprehensive nutrition, and in the production process because of beans instant noodle, all raw materials are all pulverized, therefore the beans instant noodle of finished product is edible also very convenient, with the boiling water instant that boils.

Claims

1. a beans instant noodle is characterized in that described beans instant noodle is got by the feedstock production that includes following mass ratio: beans, 75-90; Natto, 0.1-10; Soyabean oligosaccharides, 0.1-10.

2. beans instant noodle according to claim 1 is characterized in that described beans is one or more in soybean, red bean, black soya bean, mung bean or the green soya bean.

3. beans instant noodle according to claim 2 is characterized in that described beans is a soybean.

4. according to the described beans instant noodle of the arbitrary claim of claim 1-3, it is characterized in that the mass ratio of described each raw material is: beans, 90; Natto, 3; Soyabean oligosaccharides, 3.

5. according to the described beans instant noodle of the arbitrary claim of claim 1-3, it is characterized in that the raw material packet of described preparation beans instant noodle contains the red yeast rice of 0.1-5 mass ratio.

6. beans instant noodle according to claim 5 is characterized in that the raw material packet of described preparation beans instant noodle contains the Se-enriched yeast of 0.1-1 mass ratio.

7. beans instant noodle according to claim 6 is characterized in that the mass ratio of described each raw material is: red yeast rice, 3.7; Se-enriched yeast, 0.3.

8. method for preparing beans instant noodle includes following step:

1) extract oil to the oil content to 10% of beans after the beans decortication with the 75-90 mass ratio, afterwards that its pulverizing is standby;

2) adding is carried out mixing and stirring through the natto of the 0.1-10 mass ratio of pulverizing and the soyabean oligosaccharides of 0.1-10 mass ratio with pulverizing back beans;

3) be semi-finished product with the raw material after the above-mentioned stirring with flour stranding machine heating press molding;

4) obtain finished product after above-mentioned semi-finished product being taken off raw meat, sterilization and dry the processing.

9. the method for preparing beans instant noodle according to claim 8 is characterized in that described beans is a soybean.

10. according to Claim 8 or the described method for preparing beans instant noodle of 9 arbitrary claims, it is characterized in that adding simultaneously mixes stirring through the red yeast rice of the 0.1-5 mass ratio of pulverizing and the Se-enriched yeast of 0.1-1 mass ratio with the beans of pulverizing in described step 2.