CN101258908A - Nutrition health care soya-bean juice powder instant noodles and processing technique thereof - Google Patents
Nutrition health care soya-bean juice powder instant noodles and processing technique thereof Download PDFInfo
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- CN101258908A CN101258908A CNA2007100718695A CN200710071869A CN101258908A CN 101258908 A CN101258908 A CN 101258908A CN A2007100718695 A CNA2007100718695 A CN A2007100718695A CN 200710071869 A CN200710071869 A CN 200710071869A CN 101258908 A CN101258908 A CN 101258908A
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Abstract
The invention discloses a nutritional and healthy soybean instant noodle which is made by soybean juice powder and the processing technique thereof. Soybean, black bean and wheat flour are taken as main materials to prepare the nutritional and healthy soybean instant noodle, and matched with Chinese data, kelp, shrimp husk, black fungus, palm oil, chicken liver, oyster, pig kidney, etc., which are made into a seasoning. The prepared nutritional and healthy soybean instant noodle has well-balanced nutrition and health care function. By adopting the processing technique of the nutritional and healthy soybean instant noodle of the invention, water can be recycled, no waste water is discharged, loss of fat, protein and carbohydrate contained in the soybean does not occur, thus promoting the product yield and lowering production cost. The nutritional and healthy soybean instant noodle of the invention has good taste and no beany flavor and the processing technique of the invention ensures high use ratio of soybean and good environmental protection performance.
Description
Technical field
The present invention relates to a kind of instant noodles, be specifically related to a kind of nutrition soya-bean juice powder instant noodles and processing technology thereof.
Background technology
The contained nutrition of instant noodles of selling on the present market, formulate heat energy (protein, fat, carbohydrate) ratio that human body a meal institute must take in and vitamin, micro-quantity according to national NI, wretched insufficiency and unbalanced does not satisfy human body normal development growth required heat energy and other nutrients.Can only play the effect of temporarily allaying one's hunger.
Along with science and technology development, the raising dietary structure of living standards of the people is constantly improved, on modern people's dining table food required and that yearn for need possess generally that nutrient content is high and balanced, health care is strong, long shelf-life, instant, inexpensive, simultaneously, the genuineness that keeps natural food, do not add characteristics such as any additives, and need processing technology free from environmental pollution more.
Summary of the invention
The object of the present invention is to provide a kind of nutrition health care soya-bean juice powder instant noodles.
Another object of the present invention is to provide a kind of instant noodles processing technology, and this technology makes soybean work in-process non-wastewater discharge, and contained fat, protein, the carbohydrate of soybean do not run off, and improved product yield, reduced production cost.
Nutrition health care soya-bean juice powder instant noodles of the present invention: major ingredient is made up of soybean, black soybean and wheat flour, auxiliary material is made up of date, sea-tangle, dried small shrimp, black fungus, palm oil, chicken gizzard, oyster, pig kidney, its weight proportion is: soybean 25-30%, black soybean 15-20%, wheat flour 30-40%, date 2-3%, dried small shrimp 1-1.5%, black fungus 1-1.5%, sea-tangle 1-1.5%, palm oil 4-5%, chicken gizzard 2-3%, oyster 1-1.5%, pig kidney 2-3%, salt 1.5-2%, monosodium glutamate 1-1.5%, spice 0.5-0.8%.
The processing technology of nutrition health care soya-bean juice powder instant noodles of the present invention:
(1), black soybean peeling back is added pulverizer with soybean and be ground into 30 order graininess;
(2), the soybean after will pulverizing puts into container, adds 3.5 times water logging bubble by the soybean total amount;
(3), will soak granular soybean, add fiberizer, carry out screenings and separate, isolated bean dregs directly enter the fiberizer funnel and carry out secondary, three defibrinations, screenings separates, isolated low concentration soya-bean milk is used for substituting and soaks the raw material water; Isolated high concentration soya-bean milk adds closed soymilk cooker, is heated to 105-110 ℃;
(4), the soya-bean milk after will heating is transported in the centrifuge in the cooling device with pump by pipeline and changes into fog-like body;
(5), air compressor is transported to filtered air stream the below of the fog-like body of hot soya-bean milk formation, air stream is kept to low-pressure air current in cooling device, during the vaporific district that forms by hot soya-bean milk when air-flow rises, a large amount of water vapours is brought the exhaust chamber of cooling device into along with the rising of air stream, by the high-pressure nozzle that is located in the exhaust chamber, the cooling water of ejection fog-like body, again with after the water vapour body that rises mixes with steam transforming Cheng Shui, fall in the tank, air stream is discharged by the top outlet;
(6), in cooling procedure, fall the high concentration soya-bean milk of a moisture content along with the air flow evaporator, fall in the storage slurry container, flow into container automatically by the outlet that is located at the container lower end;
(7), the high concentration soya-bean milk delivered to sensing chamber detect coupling, add wheat flour then;
(8), raw material that coupling is finished adds to twist in the powerful blender and mixes, wait to mix all after, send into dough mixing machine and carry out the brute force blending, will send into the make-up machine heating, drying with even dough and get final product;
(9) black fungus, date, kelp soaking are cleaned impurity elimination after, be cut into small pieces and dried small shrimp dewaters, pack; Edible salt, monosodium glutamate, spice mix the back pack; An amount of green onion, ginger, garlic, Chinese prickly ash, aniseed are put in the palm oil heating, treated defocused taking-up, oyster, chicken gizzard, pig kidney are cut into piece add in the oil cauldron, the cooling pack of ripe back; Make seasoning bag respectively.
The invention has the advantages that: the isolated low concentration soya-bean milk of screenings, alternative immersion raw material water; Water content is about 80% in the soya-bean milk of the high concentration of immersion back defibrination, change into fog-like body through centrifugal device, after the air stream of compressor generation mixes, air stream rises and brings water vapour into cooling device, mix with the cooling water of ejection, change into mixing water, be used to grind secondary, three bean dregs waters, thereby reach the processing technology non-wastewater discharge, contained protein, fat, the carbohydrate of soybean do not run off.The isolated high concentration soya-bean milk of the present invention adds closed soymilk cooker, is heated to 105-110 ℃, makes that the product mouthfeel is good, free from beany flavor.Processing technology soybean utilization rate height of the present invention, good environmental protection.
Soya-bean juice powder instant noodles nutrition of the present invention and health care:
Soybean is that people are known, is human best foods in nature food, and it is protein, fat content height not only, contains 8 kinds of vitamins of necessary for human body and 10 various trace elements, but brain tonic and reduce cholesterol, prevention coronary heart disease etc. also.The various nutrient composition contents of black soybean and soybean are close substantially, but black soybean has that help hidroschesis, nourishing kidney, enriching yin profit flesh, tonifying liver make eye bright, the effect of inducing diuresis for removing edema, detoxifcation.
Date be contain in the common food vitamin C, date has the effect of tonifying spleen benefit stomach, nourishing qi and blood, anti-scurvy, and is all effective in cure to anaemia, hypertension, decrease of platelet.Dried small shrimp is a kind of calcic food with high, and calcium plays crucial effects in the eubolism balance of regulating each system organization organ of human body, and calcium deficiency can be brought multiple adverse influence to health.Black fungus is the highest food of iron-holder in the common food, has to moisten strong, effects such as brain is mended in moistening lung, enrich blood, calmness, pain relieving.Chicken gizzard is to contain the maximum food of vitamin A in the common food, have make eye bright, the function of skin care.Sea-tangle is to contain the highest food of iodine in the common food, and diseases such as goitre, hypertension, artery sclerosis are all had certain prevention and curative effect.Oyster is a zinc content food with high in the common food, and zinc is that health is grown one of indispensable basic element, and zinc can help the cell division of human body, but accelerating wound, and it can also treat acne, acne and various pimples etc.The pig kidney is to contain the selenium food with high, and selenium is and the closely-related trace element of human life activity, is the important component part of anti-oxidation protection system in the human body, and simultaneously, selenium also participates in synthesizing such as immune response and some important heat energy cause and effect.Selenium can prevent multiple disease simultaneously.
Novel nourishing health care soya-bean juice powder instant noodles of the present invention, be the human body (day) formulated with national NI the nutrition ratio that must take in and 1/3 standard of quantity be benchmark, with 80 gram soybean contained protein, fat, carbohydrate and various trace element, the content of vitamin is radix, insufficient section remedies with animal and plant, the marine organisms (auxiliary material) of individual event nutrient composition content, makes it reach nutrition not only complementation but also equilibrium.
The present invention is in line with the principle that Diet cures more than the doctors, and product is given prominence to the key points balanced in nutrition and complete, makes it reach nutritional health function, often eats to build up health, to improve immunity, the multiple disease generation of prevention.This products characteristics: lighter color green, good, lubricious, the fragrance foot of mouthfeel.
Description of drawings
Fig. 1 is a process chart of the present invention;
Fig. 2 is a cooling device cutaway view of the present invention.
The specific embodiment
As shown in Figure 2, described cooling device 12 comprises cooling chamber and exhaust chamber, and two Room are connected.Supercentrifuge 3 is set in the cooling chamber, is driven by motor 4, cooling chamber is provided with heat slurry inlet 1, pulp-water outlet 2 and cold air inlet 5, and the below is storage slurry container; The exhaust chamber top is provided with exhaust outlet 6, and sparge pipe 9 is set in the exhaust chamber, and several high-pressure nozzles 7 are set on the sparge pipe, and the exhaust chamber below is provided with reclaims pond 8, and the pond is provided with outlet pipe 11, and the below, pond is a tank.
Get raw material of the present invention: soybean 50 grams, black soybean 30 grams, wheat flour 65 grams, date 4 grams, dried small shrimp 2 grams, black fungus 2 grams, sea-tangle 2 grams, palm oil 8 grams, chicken gizzard 4 grams, oyster 2 grams, pig kidney 5 grams, salt 3 grams, monosodium glutamate 2 grams, spice 1 gram.
The concrete processing technology of instant noodles of the present invention:
1, black soybean peeling back is added pulverizer with soybean and be ground into 30 order graininess;
2, the soybean after will pulverizing is put into container, adds 3.5 times water logging bubble by the soybean total amount;
3, will soak granular soybean, add fiberizer, and carry out screenings and separate, isolated bean dregs directly enter carry out in the fiberizer funnel for the second time, defibrination for the third time, screenings separates, isolated low concentration soya-bean milk, alternative immersion raw material water; Isolated high concentration soya-bean milk adds closed soymilk cooker, is heated to 105-110 ℃; The raw material that is used for various products after the isolated bean dregs oven dry;
4, the soya-bean milk after will heating is transported in the supercentrifuge in the cooling device with pump by pipeline and changes into fog-like body;
5, air compressor is located at the cooling device lower end, with the cooling device corresponding setting that enters the mouth, filtered air stream is transported to the below of the fog-like body of hot soya-bean milk formation, air stream is kept to low-pressure air current in cooling device, during the vaporific district that forms by hot soya-bean milk when air-flow rises, the exhaust chamber in the cooling device is brought in the rising that a large amount of water vapours flows along with air into, by the high-pressure nozzle that is located in the exhaust chamber, the cooling water of ejection fog-like body, with after the water vapour body that rises mixes with steam transforming Cheng Shui, together fall into the tank in the device, this water is used for secondary, three times the defibrination screenings separates water, and air stream is discharged by the top exhaust outlet;
6, in cooling procedure, fall the soya-bean milk (the about 40-45 of temperature ℃) of a moisture content along with the air flow evaporator, because having increased weight, the high collision mutually of concentration falls in the interior storage slurry container of device, automatically flow out by the outlet that is located at the container lower end, flow into the container that containing mark is arranged;
7, will flow into high concentration soya-bean milk in the container and deliver to sensing chamber and detect, be benchmark with protein content 30 gram quantity, in this soya-bean milk content, detects fat, carbohydrate and various vitamin, micronutrient levels simultaneously.According to detecting the heat energy ratio that human body institute that various component contents formulate with reference to national NI must absorption, net content with 120 gram protein, fat, carbohydrate is mated, about 30 grams of protein account for 25%, about 14 grams of fat account for 12%, about 11 grams of carbohydrate account for 9%, add wheat flour 65 grams, add up to 76 grams, account for 63%;
8, the raw material that coupling is finished adds to twist in the powerful blender and mixes, wait to mix all after, send into dough mixing machine and carry out the brute force blending and make its various raw materials evenly flexible; To send into the make-up machine heating, drying with even dough gets final product;
9, black fungus, date, kelp soaking are cleaned impurity elimination after, be cut into fritter with dried small shrimp dewaters, date 4 grams, dried small shrimp 2 grams, black fungus 2 grams, sea-tangle 2 are restrained, make seasoning bag; 32.5 kilograms of palm oils are added the interior heating of pot put into an amount of green onion, ginger, garlic, Chinese prickly ash, aniseed, treat defocused taking-up, oyster, chicken gizzard, the stripping and slicing of pig kidney that proportioning is finished add in the oil cauldron, limit heating edge strand mix treat ripe after, changing little fiery temperature maintenance into prevents to burn for about 80 ℃, favourable water evaporates, treat that water evaporates to the greatest extent till, per after cooling 19 gram packs; Edible salt 3 grams, monosodium glutamate 2 grams, spice 1 gram mixes the back pack.
Total net content 150 grams of the above batching of the present invention, it is total 25% that total amount of heat 2936 kilojoules, protein account for, and fat accounts for 30%, carbohydrate accounts for 45%, and nutrition heat energy ratio and the trace element that the human body institute that formulates according to national NI must take the photograph, vitamin quantity reaches substantially and equilibrium.
Claims (2)
1. the processing technology of a nutrition health care soya-bean juice powder instant noodles is characterized in that:
(1), black soybean peeling back is added pulverizer with soybean and be ground into 30 order graininess;
(2), the soybean after will pulverizing puts into container, adds 3.5 times water logging bubble by the soybean total amount;
(3), will soak granular soybean, add fiberizer, carry out screenings and separate, isolated bean dregs directly enter the fiberizer funnel and carry out secondary, three defibrinations, screenings separates, isolated low concentration soya-bean milk is used for substituting and soaks the raw material water; Isolated high concentration soya-bean milk adds closed soymilk cooker, is heated to 105-110 ℃;
(4), the soya-bean milk after will heating is transported in the centrifuge in the cooling device with pump by pipeline and changes into fog-like body;
(5), air compressor is transported to filtered air stream the below of the fog-like body of hot soya-bean milk formation, air stream is kept to low-pressure air current in cooling device, during the vaporific district that forms by hot soya-bean milk when air-flow rises, a large amount of water vapours is brought the exhaust chamber of cooling device into along with the rising of air stream, by the high-pressure nozzle that is located in the exhaust chamber, the cooling water of ejection fog-like body, again with after the water vapour body that rises mixes with steam transforming Cheng Shui, fall in the tank, air stream is discharged by the top outlet;
(6), in cooling procedure, fall the high concentration soya-bean milk of a moisture content along with the air flow evaporator, fall in the storage slurry container, flow into container automatically by the outlet that is located at the container lower end;
(7), the high concentration soya-bean milk delivered to sensing chamber detect coupling, add wheat flour then;
(8), raw material that coupling is finished adds to twist in the powerful blender and mixes, wait to mix all after, send into dough mixing machine and carry out the brute force blending, will send into the make-up machine heating, drying with even dough and get final product;
(9) black fungus, date, kelp soaking are cleaned impurity elimination after, be cut into small pieces and dried small shrimp dewaters, pack; Edible salt, monosodium glutamate, spice mix the back pack; An amount of green onion, ginger, garlic, Chinese prickly ash, aniseed are put in the palm oil heating, treated defocused taking-up, oyster, chicken gizzard, pig kidney are cut into piece add in the oil cauldron, the cooling pack of ripe back; Make seasoning bag respectively.
2. nutrition health care soya-bean juice powder instant noodles according to claim 1 is characterized in that: major ingredient is made up of soybean, black soybean and wheat flour; Auxiliary material is made up of date, dried small shrimp, sea-tangle, black fungus, palm oil, chicken gizzard, oyster, pig kidney, and its weight proportion is: soybean 25-30%, black soybean 15-20%, wheat flour 30-40%, date 2-3%, dried small shrimp 1-1.5%, black fungus 1-1.5%, sea-tangle 1-1.5%, palm oil 4-5%, chicken gizzard 2-3%, oyster 1-1.5%, pig kidney 2-3%, salt 1.5-2%, monosodium glutamate 1-1.5%, spice 0.5-0.8%.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007100718695A CN101258908A (en) | 2007-03-10 | 2007-03-10 | Nutrition health care soya-bean juice powder instant noodles and processing technique thereof |
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| CNA2007100718695A CN101258908A (en) | 2007-03-10 | 2007-03-10 | Nutrition health care soya-bean juice powder instant noodles and processing technique thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785548A (en) * | 2010-04-14 | 2010-07-28 | 邹德泽 | Beancurd skin instant noodles and manufacturing method thereof |
| CN101427742B (en) * | 2008-11-29 | 2011-12-21 | 山东俚岛海洋科技股份有限公司 | Sea tangle soya-bean milk noodle and preparation method thereof |
| CN102362606A (en) * | 2011-10-20 | 2012-02-29 | 莫瑞萍 | Blood-tonifying health-care premixed powder |
| CN105211310A (en) * | 2015-09-21 | 2016-01-06 | 方辉宇 | A kind of production method of novel soybean flap-type food |
-
2007
- 2007-03-10 CN CNA2007100718695A patent/CN101258908A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427742B (en) * | 2008-11-29 | 2011-12-21 | 山东俚岛海洋科技股份有限公司 | Sea tangle soya-bean milk noodle and preparation method thereof |
| CN101785548A (en) * | 2010-04-14 | 2010-07-28 | 邹德泽 | Beancurd skin instant noodles and manufacturing method thereof |
| CN102362606A (en) * | 2011-10-20 | 2012-02-29 | 莫瑞萍 | Blood-tonifying health-care premixed powder |
| CN105211310A (en) * | 2015-09-21 | 2016-01-06 | 方辉宇 | A kind of production method of novel soybean flap-type food |
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Open date: 20080910 |