CN104996911A - Preparation method of instant noodles - Google Patents
Preparation method of instant noodles Download PDFInfo
- Publication number
- CN104996911A CN104996911A CN201510494347.0A CN201510494347A CN104996911A CN 104996911 A CN104996911 A CN 104996911A CN 201510494347 A CN201510494347 A CN 201510494347A CN 104996911 A CN104996911 A CN 104996911A
- Authority
- CN
- China
- Prior art keywords
- parts
- noodles
- preparation
- instant noodles
- dough
- 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 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000013373 food additive Nutrition 0.000 claims abstract description 9
- 239000002778 food additive Substances 0.000 claims abstract description 9
- 244000130270 Fagopyrum tataricum Species 0.000 claims abstract description 6
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 238000003490 calendering Methods 0.000 claims abstract description 5
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 4
- 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 claims description 4
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 4
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 4
- 229920002581 Glucomannan Polymers 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 229920002752 Konjac Polymers 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 229940046240 glucomannan Drugs 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 239000000252 konjac Substances 0.000 claims description 4
- 235000010485 konjac Nutrition 0.000 claims description 4
- 235000008390 olive oil Nutrition 0.000 claims description 4
- 239000004006 olive oil Substances 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 241000209140 Triticum Species 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 235000012149 noodles Nutrition 0.000 abstract 5
- 230000032683 aging Effects 0.000 abstract 2
- 208000024172 Cardiovascular disease Diseases 0.000 abstract 1
- 239000002131 composite material Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
Classifications
-
- 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
- Noodles (AREA)
Abstract
The invention discloses a preparation method of instant noodles. The instant noodles are prepared from the following raw materials in parts by weight: 20-40 parts of wheat flour, 15-25 parts of tartary buckwheat powder, 8-15 parts of soy flour, 5-10 parts of pea meal, 5-8 parts of edible oil, and 0.5-2 parts of a food additive. The preparation method comprises the following steps: (1) weighing the raw materials according to the formula, and adding water so as to make dough; (2) ageing the dough; (3) performing composite calendering on the aged dough so as to obtain noodles; (4) ageing the noodles; (5) deep-frying the aged noodles; (6) cooling the deep-fried noodles; and (7) packaging the cooled noodles. The instant noodles provided by the invention are unique in taste, can prevent cardiovascular diseases, regulate blood pressure and blood fat, and are suitable for varied crowds to eat.
Description
Technical field
The present invention relates to a kind of instant noodles, be specifically related to a kind of instant noodles, belong to field of food.
Background technology
Instant noodles sold in the market are many to be made up of wheat flour, and not only mouthfeel is single, can cause nutritional deficiency for often edible people, and too much additive adds frying surface cake simultaneously, also can affect health.
Summary of the invention
Goal of the invention: for the deficiencies in the prior art, the preparation method that a kind of instant noodles is provided of the present invention, nutritious, mouthfeel good, be applicable to multiple crowd.
Technical scheme: in order to realize foregoing invention object, the technical solution used in the present invention is:
A preparation method for the instant noodles, comprises and being prepared from by following raw materials in parts by weight number ratio: wheat flour 20 ~ 40 parts, tartary buckwheat powder 15 ~ 25 parts, analysis for soybean powder 8 ~ 15 parts, corn flour 5 ~ 10 parts, edible oil 5 ~ 8 parts, food additives 0.5 ~ 2 part; Comprise the steps:
(1) raw material is weighed by formula, add water and make dough;
(2) slaking;
(3) compound calendering;
(4) slaking;
(5) fried;
(6) cool;
(7) pack.
Further, described edible oil is olive oil.
Further, the raw material of described food additives and ratio of weight and number are: guar gum 2 parts, konjac glucomannan 3 parts, sodium alginate 1 part.
Beneficial effect: the instant noodles provided by the invention adds tartary buckwheat powder especially, analysis for soybean powder and peameal, adopt palm oil to make, not only improve mouthfeel, and add nutrition.The present invention can angiocardiopathy preventing, regulates blood pressure, blood fat, is applicable to overweight people, often nervous brain worker, suffers from the personage, needs anti-cancer and cancer-preventing person etc. of three high personages and diabetes, can widely popularize to market.
Detailed description of the invention
The present invention is illustrated further below in conjunction with embodiment, these embodiments should be understood only be not used in for illustration of the present invention and limit the scope of the invention, after having read the present invention, the amendment of those skilled in the art to various equivalents of the present invention has all fallen within the application's claims limited range.
Embodiment 1:
Adopt the raw material of following portions by weight: wheat flour 20 parts, tartary buckwheat powder 15 parts, analysis for soybean powder 8 parts, corn flour 8 parts, 6 parts, olive oil, food additives 0.5 part; The raw material of food additives and ratio of weight and number are: guar gum 2 parts, konjac glucomannan 3 parts, sodium alginate 1 part.Its preparation method is as follows:
(1) raw material is weighed by formula, add water and make dough;
(2) slaking;
(3) compound calendering;
(4) slaking;
(5) fried;
(6) cool;
(7) pack.
Embodiment 2:
Wheat flour 40 parts, tartary buckwheat powder 25 parts, analysis for soybean powder 15 parts, corn flour 10 parts, 8 parts, olive oil, food additives 1.8 parts; The raw material of food additives and ratio of weight and number are: guar gum 2 parts, konjac glucomannan 3 parts, sodium alginate 1 part.Its preparation method is as follows:
(1) raw material is weighed by formula, add water and make dough;
(2) slaking;
(3) compound calendering;
(4) slaking;
(5) fried;
(6) cool;
(7) pack.
As mentioned above, although represented with reference to specific preferred embodiment and described the present invention, it shall not be construed as the restriction to the present invention self.Under the spirit and scope of the present invention prerequisite not departing from claims definition, various change can be made in the form and details to it.
Claims (3)
1. the preparation method of an instant noodles, it is characterized in that: comprise and being prepared from by following raw materials in parts by weight number ratio: wheat flour 20 ~ 40 parts, tartary buckwheat powder 15 ~ 25 parts, analysis for soybean powder 8 ~ 15 parts, corn flour 5 ~ 10 parts, edible oil 5 ~ 8 parts and food additives 0.5 ~ 2 part; Comprise the steps:
(1) raw material is weighed by formula, add water and make dough;
(2) slaking;
(3) compound calendering;
(4) slaking;
(5) fried;
(6) cool;
(7) pack.
2. the preparation method of the instant noodles according to claim 1: it is characterized in that: described edible oil is olive oil.
3. the preparation method of the instant noodles according to claim 1: it is characterized in that: the raw material of described food additives and ratio of weight and number are: guar gum 2 parts, konjac glucomannan 3 parts, sodium alginate 1 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510494347.0A CN104996911A (en) | 2015-08-13 | 2015-08-13 | Preparation method of instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510494347.0A CN104996911A (en) | 2015-08-13 | 2015-08-13 | Preparation method of instant noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104996911A true CN104996911A (en) | 2015-10-28 |
Family
ID=54370002
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510494347.0A Pending CN104996911A (en) | 2015-08-13 | 2015-08-13 | Preparation method of instant noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104996911A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110313588A (en) * | 2019-08-13 | 2019-10-11 | 张川 | A kind of barley young leaf green juice piece and preparation method thereof |
-
2015
- 2015-08-13 CN CN201510494347.0A patent/CN104996911A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110313588A (en) * | 2019-08-13 | 2019-10-11 | 张川 | A kind of barley young leaf green juice piece and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151028 |