CN104171925A - Low-energy instant noodles - Google Patents
Low-energy instant noodles Download PDFInfo
- Publication number
- CN104171925A CN104171925A CN201410306657.0A CN201410306657A CN104171925A CN 104171925 A CN104171925 A CN 104171925A CN 201410306657 A CN201410306657 A CN 201410306657A CN 104171925 A CN104171925 A CN 104171925A
- Authority
- CN
- China
- Prior art keywords
- parts
- low
- instant noodles
- noodles
- energy
- 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
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 9
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract description 9
- 239000000920 calcium hydroxide Substances 0.000 claims abstract description 9
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000021240 caseins Nutrition 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 229920001817 Agar Polymers 0.000 claims abstract description 6
- 229920002752 Konjac Polymers 0.000 claims abstract description 6
- 239000008272 agar Substances 0.000 claims abstract description 6
- 239000005018 casein Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 2
- 235000012149 noodles Nutrition 0.000 abstract description 4
- 239000002671 adjuvant Substances 0.000 abstract description 3
- 235000010443 alginic acid Nutrition 0.000 abstract description 3
- 239000000783 alginic acid Substances 0.000 abstract description 3
- 229920000615 alginic acid Polymers 0.000 abstract description 3
- 229960001126 alginic acid Drugs 0.000 abstract description 3
- 150000004781 alginic acids Chemical class 0.000 abstract description 3
- 239000002562 thickening agent Substances 0.000 abstract description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000000661 sodium alginate Substances 0.000 abstract 1
- 235000010413 sodium alginate Nutrition 0.000 abstract 1
- 229940005550 sodium alginate Drugs 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 102000011632 Caseins Human genes 0.000 description 6
- 108010076119 Caseins Proteins 0.000 description 6
- -1 1 part Chemical compound 0.000 description 3
- 229940021722 caseins Drugs 0.000 description 3
- 238000001879 gelation Methods 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Noodles (AREA)
Abstract
The application discloses low-energy instant noodles, comprising 12 parts of sodium alginate, 12 parts of carrageenan, 7 parts of agar, 50 parts of wheat flour, 5 parts of konjak refined powder, 5 parts of casein and 2 parts of calcium hydroxide. In the low-energy instant noodles, cavities are prevented from being generated inside the noodles by the addition of a certain amount of alginic acid so that the rehydration property of the product is improved. A natural thickening agent functions as a gelatinized hydratability adjuvant, and the flexibility of the product can be improved. The noodles are low in energy and are beneficial for health.
Description
Technical field
The present invention relates to instant noodles, relate in particular to a kind of low-yield instant noodles.
Background technology
Nowadays, instant noodles are subject to more and more working clans' favor, now in raw material but point the use level 100%-500% that is carragheen, the mouthfeel of 100% product of less than is really up to the mark, the energy that exceedes 500% product increases, and easily occurs cavity in freezing dry process, thereby affects eater's mouthfeel, and subalimentation, does not have benefit to health.
Summary of the invention
According to an aspect of the present invention, a kind of low-yield instant noodles, comprise mosanom 10-12 part, carragheen 10-12 part, agar 5-7 part, wheat flour 40-50 part, konjaku powder 3-5 part, casein 3-5 part, calcium hydroxide 1-2 part.
In some embodiments, in the hot water that comprises mosanom and carragheen, add wheat flour and casein, boil to starch gelatinization, then add calcium hydroxide, obtain sheet coagulum.
The present invention can prevent the inner cavity that produces of noodles by adding a certain amount of alginic acid, has improved the rehydration performance of product.Natural thickener plays a role as the hydrability adjuvant of gelation, can improve the flexibility of product, low-yield, good for health.
Detailed description of the invention
Embodiment 1:
A kind of low-yield instant noodles, comprise 10 parts of mosanoms, 10 parts of carragheens, 5 parts, agar, 40 parts of wheat flours, 3 parts of konjaku powders, 3 parts of caseins, 1 part, calcium hydroxide.
Embodiment 2:
A kind of low-yield instant noodles, comprise 11 parts of mosanoms, 11 parts of carragheens, 6 parts, agar, 45 parts of wheat flours, 4 parts of konjaku powders, 4 parts of caseins, 1.5 parts, calcium hydroxide.
Embodiment 3:
A kind of low-yield instant noodles, comprise 12 parts of mosanoms, 12 parts of carragheens, 7 parts, agar, 50 parts of wheat flours, 5 parts of konjaku powders, 5 parts of caseins, 2 parts, calcium hydroxide.
When making, in the hot water thermal aqueous solution that comprises 8% mosanom and 15% carragheen, add wheat flour and casein stuffs to stir, boil to starch gelatinization, then add 0.1% calcium hydroxide, obtain sheet coagulum.After coagulum slitting, put into refrigerating chamber and be chilled in advance subzeroly below 20 DEG C, then under the vacuum condition of 666.7Pa, freeze drying, to water content 10%, obtains high fiber instant noodles.
The low-yield instant noodles of one of making, dietary fiber amount is 27.7%, energy content is 9.86kJ/g.
In sum, the present invention can prevent the inner cavity that produces of noodles by adding a certain amount of alginic acid, has improved the rehydration performance of product.Natural thickener plays a role as the hydrability adjuvant of gelation, can improve the flexibility of product, good for health.
The above is only one embodiment of the present invention; it should be pointed out that to those skilled in the art, without departing from the concept of the premise of the invention; can also make some similar distortion and improvement, within these also should be considered as protection scope of the present invention.
Claims (2)
1. low-yield instant noodles, is characterized in that: comprise mosanom 10-12 part, carragheen 10-12 part, agar 5-7 part, wheat flour 40-50 part, konjaku powder 3-5 part, casein 3-5 part, calcium hydroxide 1-2 part.
2. the high fiber instant noodles of one according to claim 1, is characterized in that: in the hot water that comprises mosanom and carragheen, add wheat flour and casein, boil to starch gelatinization, then add calcium hydroxide, obtain sheet coagulum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410306657.0A CN104171925A (en) | 2014-06-30 | 2014-06-30 | Low-energy instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410306657.0A CN104171925A (en) | 2014-06-30 | 2014-06-30 | Low-energy instant noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104171925A true CN104171925A (en) | 2014-12-03 |
Family
ID=51953491
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410306657.0A Pending CN104171925A (en) | 2014-06-30 | 2014-06-30 | Low-energy instant noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104171925A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113057338A (en) * | 2021-04-27 | 2021-07-02 | 四川森态源生物科技有限公司 | Rhizoma Amorphophalli instant noodles for promoting enterokinesia and its preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1065974A (en) * | 1991-04-22 | 1992-11-11 | 胡军民 | The manufacture method of green fresh vegetable nouishing noodles |
| CN1097276A (en) * | 1993-07-11 | 1995-01-18 | 王见 | Health-care instant noodle |
-
2014
- 2014-06-30 CN CN201410306657.0A patent/CN104171925A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1065974A (en) * | 1991-04-22 | 1992-11-11 | 胡军民 | The manufacture method of green fresh vegetable nouishing noodles |
| CN1097276A (en) * | 1993-07-11 | 1995-01-18 | 王见 | Health-care instant noodle |
Non-Patent Citations (2)
| Title |
|---|
| 郑建仙: "《低能量食品》", 31 August 2001, article "低能量谷物食品" * |
| 高福成: "《方便食品》", 30 June 2000, article "高纤维低能量方便面", pages: 63-64 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113057338A (en) * | 2021-04-27 | 2021-07-02 | 四川森态源生物科技有限公司 | Rhizoma Amorphophalli instant noodles for promoting enterokinesia and its preparation method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141203 |