CN101164445B

CN101164445B - Beans instant noodle

Info

Publication number: CN101164445B
Application number: CN2006101505047A
Authority: CN
Inventors: 徐桃飞
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-10-16
Filing date: 2006-10-16
Publication date: 2013-06-12
Anticipated expiration: 2026-10-16
Also published as: CN101164445A

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

There is no at present large-scale production, sell the healthy instant full beans face of multifunctional and nutritional as instant noodles, the full beans face of selling on market is all 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 raw material preparation 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 the 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 is to provide a kind of method for preparing beans instant noodle, and the 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; Add through the natto of the 0.1-10 mass ratio pulverized and the soyabean oligosaccharides of 0.1-10 mass ratio, with pulverize after beans carry out mix and blend; Raw material after above-mentioned stirring is compressed and molded into semi-finished product with flour stranding machine; After being taken off raw meat, sterilization and dry the processing, above-mentioned semi-finished product obtain finished product.

This production method adopts non-fried production technology, the beans of high protein content and natto and soyabean oligosaccharides combined, and 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, soyabean oligosaccharides through pulverizing, or add simultaneously red yeast rice or Se-enriched yeast, with pulverize after beans carry out mix and blend; C) raw material after above-mentioned stirring is compressed and molded into semi-finished product with flour stranding machine; D) above-mentioned semi-finished product are taken off raw meat, sterilization and dry the processing.

Table 1

The material quality 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
										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
										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 adopts the beans of high protein as main material, its through decortication, squeeze to the oil content to 10% of beans, 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 the 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 natto is hundreds of millions of, in the time in several weeks of life, it can constantly be bred in human body intestinal canal, secretion and synthetic various enzymes and vitamin B complex, guarantee the normal operation of function of intestinal canal, thus the problems such as solution constipation.

Soyabean oligosaccharides is the nutrition foodstuff of Bifidobacterium in human body intestinal canal, can promote the fast breeding of human body intestinal canal Bifidobacterium, suppresses the generation of harmful bacteria, keeps the balance of flora in 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 body digestive function, and possess antioxidation, and it can make the taste flavor in 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 raw material preparation of following mass ratio: beans, 75-90; Natto, 0.1-10; Soyabean oligosaccharides, 0.1-10; Red yeast rice, 0.1-5; Se-enriched yeast, 0.1-1.

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 green soya bean.

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

4. according to claim 1-3 described beans instant noodles of arbitrary claim, is characterized in that the mass ratio of described each raw material is: beans, 90; Natto, 3; Soyabean oligosaccharides, 3; Red yeast rice, 3.7; Se-enriched yeast, 0.3.

5. method for preparing beans instant noodle is comprised of 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) add natto through the 0.1-10 mass ratio of pulverizing, 0.1-10 mass ratio soyabean oligosaccharides, through the Se-enriched yeast of the red yeast rice of the 0.1-5 mass ratio pulverizing and 0.1-1 mass ratio with pulverize after beans carry out mixing and stirring;

3) raw material after above-mentioned stirring is compressed and molded into semi-finished product with flour stranding machine;

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

6. the method for preparing beans instant noodle according to claim 5, is characterized in that described beans is soybean.