CN1086557C - High-cellulose instant noodles - Google Patents
High-cellulose instant noodles Download PDFInfo
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- CN1086557C CN1086557C CN00112947A CN00112947A CN1086557C CN 1086557 C CN1086557 C CN 1086557C CN 00112947 A CN00112947 A CN 00112947A CN 00112947 A CN00112947 A CN 00112947A CN 1086557 C CN1086557 C CN 1086557C
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Abstract
The present invention provides high-cellulose instant noodles. In the instant noodles, the food fiber content is at least 2% according to weight percentage, food fibers are konjak glucomannan fibers or compound fibers which take the konjak glucomannan fibers as main, and the compound fibers contain at least one of pectin, sodium alginate, guar gum, locust bean gum, xanthan and agar. The formulation proportion of the compound fibers is calculated by the weight percentage, the konjak glucomannan fibers take 50% to 90%, and other cellulose take 10% to 50%. The present invention can supplement the food fibers conveniently for people who lack of the cellulose, the nutrient balance is promoted, and the present invention can prevent and cure diseases.
Description
What the present invention relates to is a kind of food, particularly be a kind of high-cellulose instant noodles.
Along with modern food becomes more meticulous and high heat day by day, people's trophic structure is unreasonable, and fat, protein intake is too much, and the problem of cellulose intake deficiency is serious day by day.This is to cause many nutritive diseases, a major reason as coronary heart disease, diabetes, hyperlipidemia, apoplexy, lower digestive tract cancer, obesity and constipation etc., supplementary fibre element in meals is prevention and treat one of above-mentioned important measures that are called as the modern civilization disease.Build consensus in international medical science and nutrition educational circles.AAN is according to American meals situation, and the intake that proposes food fiber is not less than 35 grams for each person every day, and wherein insoluble fibrin 25 restrains, soluble cellulose 10 grams.The relevant expert estimates, cellulosic intake every day less than 10 grams are also gone into by many U.S..Cereal in Asians's the eating patterns, really, the vegetables ratio is higher, but still has some crowd to lack cellulose, as suffer from various nutritive diseases in, the elderly, the obesity among the teenager and choose trencherman etc.Development high-cellulose food is an important directions of 21 century world's food development.
Must be pointed out, improve eating patterns, the supplementary fibre element is a kind of regular dietary behavior.The nutritionist advocates the content of enriched food fiber in staple food, is rich in cellulosic noodles as making.But add more Soluble Fiber or insoluble fibre in each at common, often will change the mouthfeel of noodles, influence marketing quality.And the making of instant noodles: characteristics, can take into account curative effect and mouthfeel preferably, add the characteristics of instant, become the good selection of many nutritive disease patients probably.
In view of above reason, the objective of the invention is for a kind of crowd who lacks food fiber that makes is provided, the supplements fiber promotes nutrient balance, diseases prevention, the high-cellulose instant noodles of curing the disease easily.
The object of the present invention is achieved like this:
High-cellulose instant noodles of the present invention, by weight percentage, the content of food fiber is at least 2% in the instant noodles, food fiber is the konjac mannan sugar fiber of single composition or based on the compound cellulose of konjac mannan sugar fiber, in compound cellulose, also contain pectin, sodium alginate, the melon bean gum, locust bean gum, xanthans, at least a in the agar, the cooperation ratio of compound cellulose is counted by weight percentage, konjac mannan sugar fiber accounts for 50～90%, other cellulose comprises 10～50%, adopt compound cellulose, can the enriched health care function, form the series of products of high-cellulose instant noodles.
Above-mentioned konjac mannan sugar cellulose is that the employing granularity is the konjaku micropowder of 36～147 μ m, and by weight percentage, wherein the content of konjac mannan sugar is 75～90%.
Above-mentioned flour is a single wheat flour or based on the mixing flour of wheat flour, in mixing flour, also have at least a in buckwheat, oat, the pumpkin powder, in the cooperation ratio of mixing flour by weight percentage, wheat flour accounts for 60～90%, and other flour accounts for 10～40%.
In the above-mentioned instant noodles by weight percentage the content of food fiber be 2～10%.
International and domestic many nutritionists show the clinical testing of different cellulose functions, and the function of konjac mannan sugar fiber is more comprehensive, act on more obviously, and side effect is little; Because various celluloses emphasize particularly on different fields to the effect of multiple nutrients disease, and several celluloses are used in combination, have to be suitable for to enlarge suitable crowd's face, improve validity.Clinical research is the surface also, and the performance of soluble cellulose is relevant with the form that it exists in food.Keep its solubility, do not form gel or colloidal sol, prevention is better with result of treatment.It is the konjaku micropowder of 36～147 μ m that the present invention adopts granularity, directly mixes with flour, and the instant noodles water content is lower, contains the oleic acid that angiocardiopathy is had obvious effect.In the material of these known determined curative effects, strengthen Portugal's mannose, better effects if again.
Owing to increased the content of cellulose of instant noodles significantly, increased by 1～3 times than general instant noodles, can make digestion process slack-off; Make the diabetes patient of hypoinsulinism, reach relative equilibrium on low-level, thereby reduce level of postprandial blood sugar, Soluble Fiber can suppress the absorption to fat, promotes bile acid to discharge, thereby reduces content of cholesterol in the blood.High-cellulose instant noodles can also produce satiety (particularly after drinking water) more, can help to reduce feed, helps to a certain extent losing weight.Cellulose can not be by the digestive ferment in stomach digestion, can promote the wriggling of enteron aisle to help removing constipation cancer of prevention and treatment lower digestive tract or the like at enteron aisle.Because instant, make the patient who is busy with one's work, often flows, can adhere to taking, reach certain accumulation easilier, be more conducive to bring into play cellulosic treatment and health-care effect.
High-cellulose instant noodles of the present invention can make the crowd who lacks food fiber, reaches the supplements fiber easily, promotes nutrient balance, diseases prevention, the purpose of curing the disease.
Introduce embodiments of the invention below:
Embodiment 1:
Press 70 kilograms of wheat flours, 4 kilograms of konjaku micropowders, 1 kilogram of melon bean gum, 24 kilograms in clear water, face alkali 220 gram, 1 kilogram of salt, each gets the raw materials ready oil-water emulsion, emulsion in right amount.Oil-water emulsion prescription (weight portion) wherein: 60 parts of salad oils, 2 parts of sucrose oleins, 938 parts in water; 72 parts of emulsion prescription (weight portion), salad oils.2 parts of emulsifying agents (sucrose higher fatty acids fat), 1126 parts in water.
Preparation method:
1, wheat flour, konjaku micropowder, melon bean gum are mixed in special mixer together;
2, face alkali, salt are added in the clear water;
3, Yi Bian in stirring the face machine, stir flour,, progressively add with spray pattern and be mixed into dough Yi Bian add water, in oodle maker built in the noodles of 0.85 millimeters thick;
4, spray oil-water emulsion in the noodles outside;
5, be coated with one deck emulsion more on the whole;
6, boiling is 3 minutes under 98 kPas steam pressure;
7, be that 10 meter per seconds, temperature are to dry in 100 ℃ the hot blast at wind speed, the water content of dried noodles is about 8%;
The content of cellulose of above-mentioned high fiber instant noodles is 7.2%, and wherein the cellulosic content of konjac mannan sugar is that cellulose amount is 2% (materials of wheat powder content of cellulose is 2.5%) in 5.2% flour.
Embodiment 2:
Composition of raw materials: 42 kilograms of wheats, 28 kilograms of buckwheat powders, 4 kilograms of konjaku micropowders, 1.5 kilograms of melon bean gums, 24 kilograms in clear water, salt, sweetener (can select stevioside or A Siba sugar etc. for use).Each is an amount of for oil-water emulsion, emulsion.
Preparation method: with embodiment 1.
Embodiment 3:
Composition of raw materials: 50 kilograms of wheat flours, steam 20 kilograms of flours, 6 kilograms of konjaku micropowders, 24 kilograms in clear water, each is an amount of for salt, oil-water emulsion, emulsion.
Preparation method:
With embodiment 1.
Embodiment 4:
Composition of raw materials: 70 kilograms of wheat flours, 5 kilograms of konjaku micropowders, 24 kilograms in clear water, face alkali 220 grams, 1 kilogram of salt, each is an amount of for oil-water emulsion, emulsion.
Preparation method:
With embodiment 1.
Claims (5)
1, high-cellulose instant noodles, by weight percentage, the content of food fiber is at least 2% in the instant noodles, food fiber is the konjac mannan sugar fiber of single composition or based on the compound cellulose of konjac mannan sugar fiber, in compound cellulose, also contain at least a in pectin, sodium alginate, melon bean gum, locust bean gum, xanthans, the agar, the cooperation ratio of compound cellulose is counted by weight percentage, konjac mannan sugar fiber accounts for 50～90%, other cellulose comprises 10～50%.
2, high-cellulose instant noodles according to claim 1 is characterized in that konjac mannan sugar cellulose is that the employing granularity is the konjaku micropowder of 36～147 μ m, and by weight percentage, wherein the content of konjac mannan sugar is 75～90%.
3, high-cellulose instant noodles according to claim 1, it is characterized in that flour is a single wheat flour or based on the mixing flour of wheat flour, in mixing flour, also have at least a in buckwheat, oat, the pumpkin powder, the cooperation ratio of mixing flour by weight percentage, wheat flour accounts for 60～90%, and other flour accounts for 10～40%.
4, high-cellulose instant noodles according to claim 1 and 2 is characterized in that by weight percentage, and the content of food fiber is 2～10% in the instant noodles.
5, high-cellulose instant noodles according to claim 3 is characterized in that by weight percentage, and the content of food fiber is 2～10% in the instant noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00112947A CN1086557C (en) | 2000-05-19 | 2000-05-19 | High-cellulose instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00112947A CN1086557C (en) | 2000-05-19 | 2000-05-19 | High-cellulose instant noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1291446A CN1291446A (en) | 2001-04-18 |
| CN1086557C true CN1086557C (en) | 2002-06-26 |
Family
ID=4582767
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00112947A Expired - Fee Related CN1086557C (en) | 2000-05-19 | 2000-05-19 | High-cellulose instant noodles |
Country Status (1)
| Country | Link |
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| CN (1) | CN1086557C (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002096213A1 (en) * | 2001-05-30 | 2002-12-05 | Asahi Kasei Kabushiki Kaisha | Composite containing fine cellulose |
| PL213983B1 (en) * | 2007-12-28 | 2013-06-28 | Inst Biotechnologii Przemyslu Rolno Spozywczego | Instant pasta |
| CN103535612A (en) * | 2013-10-09 | 2014-01-29 | 郧西县鸿大粮油食品工业发展有限公司 | Dried buckwheat noodles and processing method thereof |
| CN103892287A (en) * | 2014-04-01 | 2014-07-02 | 安徽省怀宁县顶雪食品有限公司 | Healthcare instant noodles and preparation method thereof |
| CN104171924A (en) * | 2014-06-30 | 2014-12-03 | 倪建平 | Instant noodles |
| CN104171926A (en) * | 2014-06-30 | 2014-12-03 | 倪建平 | Cellulose-rich low-energy instant noodles |
| CN104171927A (en) * | 2014-06-30 | 2014-12-03 | 倪建平 | Instant noodles with high fiber content |
| CN113475669A (en) * | 2021-07-19 | 2021-10-08 | 甘肃大整健康管理股份有限公司 | A food containing semen Panici Miliacei as main functional material for reducing weight and blood lipid |
-
2000
- 2000-05-19 CN CN00112947A patent/CN1086557C/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN1291446A (en) | 2001-04-18 |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20020626 |