CN102028148A - Soybean protein instant noodles - Google Patents
Soybean protein instant noodles Download PDFInfo
- Publication number
- CN102028148A CN102028148A CN2010105499785A CN201010549978A CN102028148A CN 102028148 A CN102028148 A CN 102028148A CN 2010105499785 A CN2010105499785 A CN 2010105499785A CN 201010549978 A CN201010549978 A CN 201010549978A CN 102028148 A CN102028148 A CN 102028148A
- Authority
- CN
- China
- Prior art keywords
- instant noodles
- wheat flour
- analysis
- soybean powder
- food additives
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Noodles (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to instant noodles, particularly to soybean protein instant noodles, belonging to the field of food. The cake of the soybean protein instant noodles comprises wheat flour, vegetable oil, starch, edible salt, gluten flour and food additives. The invention is characterized in that the cake also comprises soybean flour, wherein the weight percents of the wheat flour and the soybean flour are respectively 75% and 25%. The instant noodles have the advantages of comprehensive nutrition, and low nutrient component loss in the frying and dehydration step of the cake making technique; the taste of the soybean protein instant noodles is better than that of coarse-grain instant noodles, and can be easily digested; and the technical process and equipment of the soybean protein instant noodles are the same as common instant noodles, thereby being easy to operate.
Description
Technical field
The present invention relates to a kind of instant noodles, particularly a kind of instant bean protein noodles.Belong to field of food.
Background technology:
Though the instant noodles kind that existing market is sold is a lot, its nutrition is not comprehensive.Instant noodles producer improves dough for instant noodles in recent years, a lot of new products occur, as vegetable instant needles and coarse cereals instant noodle, but all has certain defective.As vegetable instant needles in face cake manufacture craft because in the fried dehydration link the oily temperature that needs very high, vitamin destroys in the vegetable instant needles easily.Mouthfeel is bad on the one hand for coarse cereals instant noodle, bad on the other hand digestion.
Summary of the invention
The purpose of this invention is to provide a kind of instant bean protein noodles, this instant noodles nutrition is more comprehensive, and in the fried dehydration link in face cake manufacture craft, the loss of its nutrition is few; Mouthfeel is also good than coarse cereals instant noodle, and digestion easily; In technological process, the equipment aspect is identical with common convenience, easily operation.
The technical solution adopted in the present invention is: instant bean protein noodles, its face cake comprises wheat flour, vegetable oil, starch, edible salt, Gluten, food additives composition, it is characterized in that: the face cake also comprises analysis for soybean powder, wherein, the percetage by weight of wheat flour and analysis for soybean powder is 75% wheat flour, 25% analysis for soybean powder;
Dough for instant noodles is made and is comprised the steps:
1), above-mentioned wheat flour and analysis for soybean powder are sieved;
2), wheat flour and analysis for soybean powder and batch mixes after will sieving, wherein, described starch, edible salt, Gluten, food additives are batching; Described food additives comprise sodium glutamate, potash, sodium phosphate trimer, sodium carbonate, calgon, sodium pyrophosphate, guar gum, Gardenia Yellow, turmeric, riboflavin, safflower yellow;
3) and face;
4), slaking;
5), compound calendering;
6), ripple forming;
7), cook, steam temperature is 120 ℃;
8), fried dehydration, that is: it is fried at the oil cauldron of 155 ℃ to 160 ℃ of oil temperature dough for instant noodles to be put into oil temperature;
9), cooling;
10), packing.
Theoretical foundation of the present invention is: bean product is unique can comparing favourably with animal foodstuff in the vegetable food product, and its nutrition is more comprehensive, and content is abundanter, and is high protein, and low-fat food is desirable healthy food.But raw soya bean contains a kind of saponin, and mucous membrane is had the strong impulse effect, destroys erythrocytic hemolysin, also contain trypsininhibitory substance, multiple toxic substance such as leucoagglutinin and urase, these materials are all more high temperature resistant, and needing to heat could be destroyed more than 100 ℃.And instant noodles steam, and fried technical process exactly makes the analysis for soybean powder in the instant noodles taste not only safe but also digest well.
The invention has the beneficial effects as follows: instant noodles of the present invention are owing to adopted analysis for soybean powder to make that the nutrition of instant noodles is more comprehensive in the face cake; Simultaneously, instant noodles of the present invention are steaming, and make in the fried technical process that the analysis for soybean powder in the instant noodles is tasted not only safe but also digest well; Analysis for soybean powder will be got well with respect to other coarse cereals mouthfeel.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described in further detail, but not as a limitation of the invention.
Embodiment 1
Instant bean protein noodles, its face cake comprises wheat flour, vegetable oil, starch, edible salt, Gluten, food additives composition, it is characterized in that: the face cake also comprises analysis for soybean powder, and wherein, the percetage by weight of wheat flour and analysis for soybean powder is 75% wheat flour, 25% analysis for soybean powder;
Dough for instant noodles is made and is comprised the steps:
1), above-mentioned wheat flour and analysis for soybean powder are sieved;
2), wheat flour and analysis for soybean powder and batch mixes after will sieving, wherein, described starch, edible salt, Gluten, food additives are batching; Described food additives comprise sodium glutamate, potash, sodium phosphate trimer, sodium carbonate, calgon, sodium pyrophosphate, guar gum, Gardenia Yellow, turmeric, riboflavin, safflower yellow;
3) and face;
4), slaking;
5), compound calendering;
6), ripple forming;
7), cook, steam temperature is 120 ℃;
8), fried dehydration, that is: it is fried at the oil cauldron of 155 ℃ to 160 ℃ of oil temperature dough for instant noodles to be put into oil temperature;
9), cooling;
10), packing.
Described wheat flour and analysis for soybean powder are that wheat flour, analysis for soybean powder, vegetable oil, starch, edible salt, Gluten, food additives are mixed with batch mixes, except that wheat flour and analysis for soybean powder according to the above ratio, other batching is by each factory oneself regulation preparation, food additives are prepared according to national standard, must not exceed standard.
Embodiment 2
1), get the wheat flour of 75kg, analysis for soybean powder and the batching of 25kg, described batching is vegetable oil, starch, edible salt, Gluten, food additives, they are prepared by each factory oneself regulation, food additives are prepared according to national standard, must not exceed standard.
2), face cake making step is with embodiment 1.
Claims (1)
1. instant bean protein noodles, its face cake comprises wheat flour, vegetable oil, starch, edible salt, Gluten, food additives composition, it is characterized in that: the face cake also comprises analysis for soybean powder, and wherein, the percetage by weight of wheat flour and analysis for soybean powder is 75% wheat flour, 25% analysis for soybean powder;
Dough for instant noodles is made and is comprised the steps:
1), above-mentioned wheat flour and analysis for soybean powder are sieved;
2), wheat flour and analysis for soybean powder and batch mixes after will sieving, wherein, described starch, edible salt, Gluten, food additives are batching; Described food additives comprise sodium glutamate, potash, sodium phosphate trimer, sodium carbonate, calgon, sodium pyrophosphate, guar gum, Gardenia Yellow, turmeric, riboflavin, safflower yellow;
3) and face;
4), slaking;
5), compound calendering;
6), ripple forming;
7), cook, steam temperature is 120 ℃;
8), fried dehydration, that is: it is fried at the oil cauldron of 155 ℃ to 160 ℃ of oil temperature dough for instant noodles to be put into oil temperature;
9), cooling;
10), packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105499785A CN102028148A (en) | 2010-11-19 | 2010-11-19 | Soybean protein instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105499785A CN102028148A (en) | 2010-11-19 | 2010-11-19 | Soybean protein instant noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102028148A true CN102028148A (en) | 2011-04-27 |
Family
ID=43882029
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105499785A Pending CN102028148A (en) | 2010-11-19 | 2010-11-19 | Soybean protein instant noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102028148A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404877A (en) * | 2013-08-17 | 2013-11-27 | 沈阳农业大学 | Processing method for fruit, vegetable and albumin kebab convenient set case |
| CN103719853A (en) * | 2013-12-30 | 2014-04-16 | 泰州市众旺食品有限公司 | Low-fat, low-cholesterol and high-nutrition food and producing method thereof |
| CN106819837A (en) * | 2017-02-06 | 2017-06-13 | 孙新建 | A kind of bowl of processing technology in dress instant face |
| CN108576620A (en) * | 2018-02-13 | 2018-09-28 | 镇远乐豆坊食品有限公司 | Instant sour noodle soup of one kind and preparation method thereof |
| CN111616300A (en) * | 2020-06-02 | 2020-09-04 | 江西共青江中食疗科技有限公司 | Instant noodles without excessive internal heat and preparation method thereof |
| CN111642691A (en) * | 2020-06-02 | 2020-09-11 | 江西共青江中食疗科技有限公司 | Spleen-tonifying and stomach-nourishing instant noodle cake and preparation method thereof |
| CN115039853A (en) * | 2021-06-28 | 2022-09-13 | 乐光辉 | Process for producing dragon fruit instant noodles by utilizing ultrasonic technology and instant noodle product |
-
2010
- 2010-11-19 CN CN2010105499785A patent/CN102028148A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404877A (en) * | 2013-08-17 | 2013-11-27 | 沈阳农业大学 | Processing method for fruit, vegetable and albumin kebab convenient set case |
| CN103719853A (en) * | 2013-12-30 | 2014-04-16 | 泰州市众旺食品有限公司 | Low-fat, low-cholesterol and high-nutrition food and producing method thereof |
| CN106819837A (en) * | 2017-02-06 | 2017-06-13 | 孙新建 | A kind of bowl of processing technology in dress instant face |
| CN108576620A (en) * | 2018-02-13 | 2018-09-28 | 镇远乐豆坊食品有限公司 | Instant sour noodle soup of one kind and preparation method thereof |
| CN111616300A (en) * | 2020-06-02 | 2020-09-04 | 江西共青江中食疗科技有限公司 | Instant noodles without excessive internal heat and preparation method thereof |
| CN111642691A (en) * | 2020-06-02 | 2020-09-11 | 江西共青江中食疗科技有限公司 | Spleen-tonifying and stomach-nourishing instant noodle cake and preparation method thereof |
| CN115039853A (en) * | 2021-06-28 | 2022-09-13 | 乐光辉 | Process for producing dragon fruit instant noodles by utilizing ultrasonic technology and instant noodle product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102028148A (en) | Soybean protein instant noodles | |
| CN103385421B (en) | non-fried instant noodle and production method thereof | |
| CN103053935B (en) | Beef rice crust and method for making same | |
| CN102919758B (en) | Alum-free pure sweet potato starch vermicelli and preparation method thereof | |
| CN102028146B (en) | Bone meal nutritious fresh wet noodle and making method thereof | |
| CN103005000A (en) | Method for preparing vegetable beef food | |
| CN101507477B (en) | Vegetable flavor oat stuffed noodles and preparation method thereof | |
| CN102396670A (en) | Frozen and cooked noodle capable of being heated through microwave | |
| CN103053936B (en) | Rose-flavored rice crust and method for making same | |
| CN104286491A (en) | Laying hen feed and preparation method thereof | |
| CN102669214B (en) | Instant nutritive flour containing wheat germ and high dietary fiber and preparation method of instant nutritive flour | |
| CN101548693A (en) | Health walnut cake | |
| CN111280403A (en) | Method for reducing heterocyclic amine content in fried chicken | |
| CN104872531A (en) | Making method of rice noodles made of coarse cereals and smooth in mouthfeel | |
| CN108208190A (en) | The bean curd of page thousand and its production method | |
| CN102008044A (en) | Highland barley instant noodles | |
| CN105325494A (en) | Sticky rice and purple sweet potato bread | |
| CN105747085A (en) | Nutritional flour with rich high iron and high calcium and preparation method thereof | |
| CN103897915A (en) | Method for preparing oat beer | |
| CN103190560B (en) | Fresh wet noodle premixed powder and preparation method of fresh wet noodle premixed powder | |
| CN103098955A (en) | Yolk salty fried peanut crunchy candy and preparation method thereof | |
| CN102028149A (en) | Buckwheat instant noodles | |
| CN101164445B (en) | Beans instant noodle | |
| CN103478205A (en) | Fruit and vegetable compressed cereal bar and making method thereof | |
| CN106417449A (en) | Aloe-cake pre-blending powder, cake and preparation process of cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110427 |