CN108936279A - A kind of non-fried instant noodle with beauty slimming effect - Google Patents

A kind of non-fried instant noodle with beauty slimming effect Download PDF

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Publication number
CN108936279A
CN108936279A CN201810563567.8A CN201810563567A CN108936279A CN 108936279 A CN108936279 A CN 108936279A CN 201810563567 A CN201810563567 A CN 201810563567A CN 108936279 A CN108936279 A CN 108936279A
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China
Prior art keywords
parts
flour
instant noodle
slimming effect
fried instant
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CN201810563567.8A
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Inventor
赵云清
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Anhui Kangle Food Technology Co Ltd
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Anhui Kangle Food Technology Co Ltd
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Priority to CN201810563567.8A priority Critical patent/CN108936279A/en
Publication of CN108936279A publication Critical patent/CN108936279A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • A23L7/111Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • A23L7/113Parboiled or instant pasta
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention is a kind of non-fried instant noodle with beauty slimming effect, the present invention is only with wheat flour, wholewheat flour and egg are primary raw material, increase the ratio of wholewheat flour, significantly increase fragrance, various trace elements, vitamin, the nutrients such as dietary fiber, cooperate crucian again, red bean, pumpkin, oat, peanut, increase the intake of protein, the intake of coarse cereals, balance a variety of nutrition, supplement protein, microelement and dietary fiber, nutritive value is high, heat is low, has effects that nourishing face and eliminating toxin weight reducing, and it also added by the antioxidant of lemon peel and pomelo peel extraction, the chemical components such as the preservative compared to the addition of traditional instant noodles, present component source is natural, health, and there is unique flavor and nutrition abundant.

Description

A kind of non-fried instant noodle with beauty slimming effect
Technical field
The present invention relates to instant food processing technique fields, and in particular to a kind of non-fried side with beauty slimming effect Just face.
Background technique
Instant noodles are the fast paces with the modern life and a kind of instant food occurred, also known as cook face, i.e. wheaten food quickly, fastly Meal face etc..Since it has many advantages, such as to process specialization, high production efficiency, easy to carry, hygienic, convenient, saving time, Received quickly by many countries and regions in the world.The instant noodles production in China starts from 1970, passes through the hair of decades Exhibition, instant noodles have become the standing instant food of family, and become the big instant food in China first.
Currently marketed instant noodles are fried instant noodle mostly, after fried instant noodle is noodles boiling, are taken off in a manner of fried Most of moisture is gone, and keeps product qualitative.For fried instant noodle since its rate of drying is fast (about 90s), gelatinization degree is high, and noodles have Cellular structure, therefore rehydration is good, is more convenient, mouthfeel might as well.But since it is used as fried grease, face usually using palm oil Cake fat content is in 16-22% or so.Palm oil is also referred to as " saturation grease ", and saturated fatty acid content is up to 50%.It is full There is the characteristics of aggravation vascular sclerosis with fatty acid, large amounts of food is totally unfavorable to health.And grease was fried in high temperature repeatedly The substance that various peroxide etc. are not conducive to good health is easy to produce in journey.
Summary of the invention
A kind of delicious technical problem to be solved by the present invention lies in providing, nutritional ingredient is high to imitate with beauty slimming The non-fried instant noodle of fruit.
The technical problems to be solved by the invention are realized using following technical scheme:
A kind of non-fried instant noodle with beauty slimming effect, which is characterized in that by the raw material group of following parts by weight At: 60-80 parts of wheat flour, 30-50 parts of wholewheat flour, 20-30 parts of crucian, 8-12 parts of red bean, 8-12 parts of pumpkin, oat 8-12 Part, 8-12 parts of peanut, 5-10 parts of antioxidant, 10-20 parts of egg, 5-10 parts of edible salt, 5-15 parts of coconut oil.
Preferably, the non-fried instant noodle with beauty slimming effect, the raw material composition of preferably following parts by weight: It is 70 parts of wheat flour, 40 parts of wholewheat flour, 25 parts of crucian, 10 parts of red bean, 10 parts of pumpkin, 10 parts of oat, 10 parts of peanut, anti-oxidant 8 parts of agent, 15 parts of egg, 8 parts of edible salt, 10 parts of coconut oil.
Further, the antioxidant is extracted by lemon peel and pomelo peel and is made, the production method is as follows: by lemon peel White flesh is cut with pomelo peel, after cleaning up, is put into the freezing chamber of -20 degree and carries out freezing 1-2 hours, by the lemon after freezing Skin and pomelo peel smash juice with wall-breaking machine, water and complex enzyme are added in mixing juice, and protected at a temperature of 35-45 DEG C Temperature enzymatic hydrolysis 1-2 hours, is again heated to reflux state insulated and stirred 10-15min, is centrifuged, takes upper layer enzymolysis liquid, enzymolysis liquid is sent into In freeze drier, micro mist is made through micronizer in dry obtained solid, obtains antioxidant.
The complex enzyme is made of the protease, amylase and cellulase of mass ratio 2:1:1.
The non-fried instant noodle with beauty slimming effect, is made of following steps:
(1) crucian dephosphorization, gutting, decaptitating are truncated, are cleaned up, pumpkin cleaned up, deseeding, cut fritter, Fish body and pumpkin are put into steamer and steam 15-25 minutes;
(2) red bean, oat, peanut are cleaned up after draining, sprinkles edible salt, coconut oil, be put into oven with 150 degree Temperature is toasted 5-15 minutes;
(3) fish steamed in step 1 and pumpkin are put into and break into smooth slurries in wall-breaking machine, it is baked red in step 2 Beans, oat, peanut mixing are broken into powder;
(4) wheat flour and wholewheat flour of one third parts by weight are respectively taken, suitable quantity of water mixing is added and at thick Batter shape;
(5) batter thick in step 4 is passed through water vapour, and is stirred continuously, mixing time is 20-40 minutes;
(6) wheat flour and wholewheat flour that one third will be added in the batter of step 5, continue to be passed through water vapour, And be stirred continuously, mixing time is 15-30 minutes;
(7) remaining one third wheat flour and wholewheat flour are added in batter after stirring, fish and pumpkin Slurries, grain dust, egg, antioxidant be uniformly mixed, carry out and face, and at dough after, stand provocation 40-60 minutes;
(8) the good dough of provocation is put into flour cake extruder, squeezes out flour cake;
(9) flour cake is put into the environment of subzero 10 degree-minus 20 degrees and is freezed 40-60 minutes;
(10) flour cake will be facilitated to be put into 10-15 points of temperature hot air circulation baking in the oven of preheating 180 degree with 200 degree Clock can be prepared by.
Further, the non-fried instant noodle with beauty slimming effect further includes flavour enhancing packet, the flavour enhancing packet by Rice wine, garlic, green onion, millet starch, Chinese prickly ash, peppermint, salt are made, production method are as follows: clean garlic, green onion, millet starch, Chinese prickly ash, peppermint After drying, it is 1-2 hours marinated that salt is added in chopping, then pours into rice wine, sealed soak 10-20 days, can be prepared by, cooked in instant noodles After getting out, it is sprinkled into face that it can be served.
Further, the flavour enhancing packet and the mass ratio of flour cake are 1:10-1:5.
Further, the rice wine, garlic, green onion, millet starch, Chinese prickly ash, peppermint, salt mass ratio be 10:2:2:1:0.5: 0.5:2.
Further, the rice wine is the rice wine of 8-16 degree.
The beneficial effects of the present invention are:
1, the present invention is primary raw material only with wheat flour, wholewheat flour and egg, increases the ratio of wholewheat flour, Significantly increase fragrance, the nutrients such as various trace elements, vitamin, dietary fiber, then cooperate crucian, red bean, pumpkin, Oat, peanut, increase the intake of protein, and the intake of coarse cereals balances a variety of nutrition, supplement protein, microelement and meals Fiber is eaten, nutritive value is high, and heat is low, has effects that nourishing face and eliminating toxin weight reducing, and also added by lemon peel and pomelo peel The antioxidant of extraction, it is natural, strong compared to chemical components, present component sources such as the preservatives of traditional instant noodles addition Health, and there is unique flavor and nutrition abundant;
2, the antioxidant that the present invention is made of lemon peel and pomelo peel, by the way that first lemon peel, pomelo peel are freezed, energy It is enough effectively to remain the nutrient in lemon peel and pomelo peel, then pass through wall-breaking machine juicing, enzymatic hydrolysis, centrifugation, drying Manufactured antioxidant, adequately remains the antioxidant content in lemon peel and pomelo peel, and ingredient origin is safe and reliable;
3, the present invention uses first by flour and at batter in the production process, then is passed through vapor and stirring, one side energy It is enough that batter is cured, batter on the one hand can be made to generate gluten during stirring, chew the face of subsequent production more Strength and toughness, instead of infecting the chemical component being added in instant noodles manufacturing process, safer, effect is also more preferable, and using first Add one third, then plus one third flour method, batter can be made greatly to generate gluten, make the instant noodles of production Mouthfeel is more preferable, and after being fabricated to flour cake, flour cake is first freezed, then is baked, and can be avoided flour cake and is baked overdone, moisture evaporation Overdrying keeps flour cake mouthfeel bad, and use first pre- reheat heat wind recycle roasted method, can retain flour cake center toughness and Mouthfeel avoids cooking time too long, and baking is excessive;
4, the present invention additionally use with rice wine, garlic, green onion, millet starch, Chinese prickly ash, peppermint, salt production increasing material packet, compare and biography It unites the sauce packet of instant noodles monosodium glutamate with high salt, high, increasing material of the invention is bundled into point simply, can effectively protrude the flower in flour cake Fragrant, fruity, avoids masking the special flavor of flowers and fruits, moreover it is possible to increase flavor, appetizing disappears greasy.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below Specific embodiment is closed, the present invention is further explained.
Embodiment 1
A kind of non-fried instant noodle with beauty slimming effect, which is characterized in that by the raw material group of following parts by weight At: it is 60 parts of wheat flour, 30 parts of wholewheat flour, 20 parts of crucian, 8 parts of red bean, 8 parts of pumpkin, 8 parts of oat, 8 parts of peanut, anti-oxidant 5 parts of agent, 10 parts of egg, 5 parts of edible salt, 5 parts of coconut oil.
Further, the antioxidant is extracted by lemon peel and pomelo peel and is made, the production method is as follows: by lemon peel White flesh is cut with pomelo peel, after cleaning up, is put into the freezing chamber of -20 degree and carries out freezing 1 hour, by the lemon peel after freezing Juice is smashed with wall-breaking machine with pomelo peel, water and complex enzyme is added in mixing juice, and carry out heat preservation enzyme at a temperature of 35 DEG C Solution 1 hour, is again heated to reflux state insulated and stirred 10min, is centrifuged, takes upper layer enzymolysis liquid, and enzymolysis liquid is sent into and is freeze-dried In machine, micro mist is made through micronizer in dry obtained solid, obtains antioxidant.
The complex enzyme is made of the protease, amylase and cellulase of mass ratio 2:1:1.
The non-fried instant noodle with beauty slimming effect, is made of following steps:
(1) crucian dephosphorization, gutting, decaptitating are truncated, are cleaned up, pumpkin cleaned up, deseeding, cut fritter, Fish body and pumpkin are put into steamer and steam 15 minutes;
(2) red bean, oat, peanut are cleaned up after draining, sprinkles edible salt, coconut oil, be put into oven with 150 degree Temperature is toasted 5 minutes;
(3) fish steamed in step 1 and pumpkin are put into and break into smooth slurries in wall-breaking machine, it is baked red in step 2 Beans, oat, peanut mixing are broken into powder;
(4) wheat flour and wholewheat flour of one third parts by weight are respectively taken, suitable quantity of water mixing is added and at thick Batter shape;
(5) batter thick in step 4 is passed through water vapour, and is stirred continuously, mixing time is 20 minutes;
(6) wheat flour and wholewheat flour that one third will be added in the batter of step 5, continue to be passed through water vapour, And be stirred continuously, mixing time is 15 minutes;
(7) remaining one third wheat flour and wholewheat flour are added in batter after stirring, fish and pumpkin Slurries, grain dust, egg, antioxidant be uniformly mixed, carry out and face, and at dough after, stand provocation 40 minutes;
(8) the good dough of provocation is put into flour cake extruder, squeezes out flour cake;
(9) flour cake is put into subzero 10 degree of environment and is freezed 40 minutes;
(10) flour cake will be facilitated to be put into the oven of preheating 180 degree with 200 degree of temperature hot air circulation baking 10 minutes, i.e., It can be made.
Further, the non-fried instant noodle with beauty slimming effect further includes flavour enhancing packet, the flavour enhancing packet by Rice wine, garlic, green onion, millet starch, Chinese prickly ash, peppermint, salt are made, production method are as follows: clean garlic, green onion, millet starch, Chinese prickly ash, peppermint After drying, salt is added marinated 1 hour in chopping, then pours into rice wine, sealed soak 10 days, can be prepared by, and is got out instant noodles are cooked Afterwards, it is sprinkled into face that it can be served.
Further, the flavour enhancing packet and the mass ratio of flour cake are 1:10.
Further, the rice wine, garlic, green onion, millet starch, Chinese prickly ash, peppermint, salt mass ratio be 10:2:2:1:0.5: 0.5:2.
Further, the rice wine that the rice wine is 8 degree.
Embodiment 2
A kind of non-fried instant noodle with beauty slimming effect, which is characterized in that by the raw material group of following parts by weight At: 70 parts of wheat flour, 40 parts of wholewheat flour, 25 parts of crucian, 10 parts of red bean, 10 parts of pumpkin, 10 parts of oat, 10 parts of peanut, resist 8 parts of oxidant, 15 parts of egg, 8 parts of edible salt, 10 parts of coconut oil.
Further, the antioxidant is extracted by lemon peel and pomelo peel and is made, the production method is as follows: by lemon peel White flesh is cut with pomelo peel, after cleaning up, is put into the freezing chamber of -20 degree and carries out freezing 1.5 hours, by the lemon after freezing Skin and pomelo peel smash juice with wall-breaking machine, water and complex enzyme are added in mixing juice, and kept the temperature at a temperature of 40 DEG C Enzymatic hydrolysis 1.5 hours, is again heated to reflux state insulated and stirred 13min, is centrifuged, takes upper layer enzymolysis liquid, and enzymolysis liquid is sent into and is freezed In drying machine, micro mist is made through micronizer in dry obtained solid, obtains antioxidant.
The complex enzyme is made of the protease, amylase and cellulase of mass ratio 2:1:1.
The non-fried instant noodle with beauty slimming effect, is made of following steps:
(1) crucian dephosphorization, gutting, decaptitating are truncated, are cleaned up, pumpkin cleaned up, deseeding, cut fritter, Fish body and pumpkin are put into steamer and steam 20 minutes;
(2) red bean, oat, peanut are cleaned up after draining, sprinkles edible salt, coconut oil, be put into oven with 150 degree Temperature is toasted 10 minutes;
(3) fish steamed in step 1 and pumpkin are put into and break into smooth slurries in wall-breaking machine, it is baked red in step 2 Beans, oat, peanut mixing are broken into powder;
(4) wheat flour and wholewheat flour of one third parts by weight are respectively taken, suitable quantity of water mixing is added and at thick Batter shape;
(5) batter thick in step 4 is passed through water vapour, and is stirred continuously, mixing time is 30 minutes;
(6) wheat flour and wholewheat flour that one third will be added in the batter of step 5, continue to be passed through water vapour, And be stirred continuously, mixing time is 25 minutes;
(7) remaining one third wheat flour and wholewheat flour are added in batter after stirring, fish and pumpkin Slurries, grain dust, egg, antioxidant be uniformly mixed, carry out and face, and at dough after, stand provocation 50 minutes;
(8) the good dough of provocation is put into flour cake extruder, squeezes out flour cake;
(9) flour cake is put into subzero 15 degree of environment and is freezed 50 minutes;
(10) flour cake will be facilitated to be put into the oven of preheating 180 degree with 200 degree of temperature hot air circulation baking 13 minutes, i.e., It can be made.
Further, the non-fried instant noodle with beauty slimming effect further includes flavour enhancing packet, the flavour enhancing packet by Rice wine, garlic, green onion, millet starch, Chinese prickly ash, peppermint, salt are made, production method are as follows: clean garlic, green onion, millet starch, Chinese prickly ash, peppermint After drying, it is 1.5 hours marinated that salt is added in chopping, then pours into rice wine, sealed soak 15 days, can be prepared by, in the cooked Sheng of instant noodles After out, it is sprinkled into face that it can be served.
Further, the flavour enhancing packet and the mass ratio of flour cake are 1:8.
Further, the rice wine, garlic, green onion, millet starch, Chinese prickly ash, peppermint, salt mass ratio be 10:2:2:1:0.5: 0.5:2.
Further, the rice wine that the rice wine is 12 degree.
Embodiment 3
A kind of non-fried instant noodle with beauty slimming effect, which is characterized in that by the raw material group of following parts by weight At: 80 parts of wheat flour, 50 parts of wholewheat flour, 30 parts of crucian, 12 parts of red bean, 12 parts of pumpkin, 12 parts of oat, 12 parts of peanut, resist 10 parts of oxidant, 20 parts of egg, 10 parts of edible salt, 15 parts of coconut oil.
Further, the antioxidant is extracted by lemon peel and pomelo peel and is made, the production method is as follows: by lemon peel White flesh is cut with pomelo peel, after cleaning up, is put into the freezing chamber of -20 degree and carries out freezing 2 hours, by the lemon peel after freezing Juice is smashed with wall-breaking machine with pomelo peel, water and complex enzyme is added in mixing juice, and carry out heat preservation enzyme at a temperature of 45 DEG C Solution 2 hours, is again heated to reflux state insulated and stirred 15min, is centrifuged, takes upper layer enzymolysis liquid, and enzymolysis liquid is sent into and is freeze-dried In machine, micro mist is made through micronizer in dry obtained solid, obtains antioxidant.
The complex enzyme is made of the protease, amylase and cellulase of mass ratio 2:1:1.
The non-fried instant noodle with beauty slimming effect, is made of following steps:
(1) crucian dephosphorization, gutting, decaptitating are truncated, are cleaned up, pumpkin cleaned up, deseeding, cut fritter, Fish body and pumpkin are put into steamer and steam 25 minutes;
(2) red bean, oat, peanut are cleaned up after draining, sprinkles edible salt, coconut oil, be put into oven with 150 degree Temperature is toasted 15 minutes;
(3) fish steamed in step 1 and pumpkin are put into and break into smooth slurries in wall-breaking machine, it is baked red in step 2 Beans, oat, peanut mixing are broken into powder;
(4) wheat flour and wholewheat flour of one third parts by weight are respectively taken, suitable quantity of water mixing is added and at thick Batter shape;
(5) batter thick in step 4 is passed through water vapour, and is stirred continuously, mixing time is 40 minutes;
(6) wheat flour and wholewheat flour that one third will be added in the batter of step 5, continue to be passed through water vapour, And be stirred continuously, mixing time is 30 minutes;
(7) remaining one third wheat flour and wholewheat flour are added in batter after stirring, fish and pumpkin Slurries, grain dust, egg, antioxidant be uniformly mixed, carry out and face, and at dough after, stand provocation 60 minutes;
(8) the good dough of provocation is put into flour cake extruder, squeezes out flour cake;
(9) flour cake is put into the environment of minus 20 degrees and is freezed 60 minutes;
(10) flour cake will be facilitated to be put into the oven of preheating 180 degree with 200 degree of temperature hot air circulation baking 15 minutes, i.e., It can be made.
Further, the non-fried instant noodle with beauty slimming effect further includes flavour enhancing packet, the flavour enhancing packet by Rice wine, garlic, green onion, millet starch, Chinese prickly ash, peppermint, salt are made, production method are as follows: clean garlic, green onion, millet starch, Chinese prickly ash, peppermint After drying, salt is added marinated 2 hours in chopping, then pours into rice wine, sealed soak 20 days, can be prepared by, and is got out instant noodles are cooked Afterwards, it is sprinkled into face that it can be served.
Further, the flavour enhancing packet and the mass ratio of flour cake are 1:5.
Further, the rice wine, garlic, green onion, millet starch, Chinese prickly ash, peppermint, salt mass ratio be 10:2:2:1:0.5: 0.5:2.
Further, the rice wine that the rice wine is 16 degree.
Control group 1:
This control group content and 2 content of embodiment are essentially identical, and something in common no longer repeats, the difference is that: raw material In do not use antioxidant, and use the preservative of chemical component.
Control group 2:
This control group content and 2 content of embodiment are essentially identical, and something in common no longer repeats, the difference is that: it does not adopt With in three times plus flour, the method for being passed through vapor and stirring, directly and at dough.
Control group 3 is commercially available common non-fried instant noodle.
Table 1 is the assessment of 1-3 of the embodiment of the present invention and control group 1-3
Fragrance Mouthfeel After boiling 15 minutes
Embodiment 1 Cereal aromatic flavour Noodles flexible has chewy texture Noodles flexible is not soft rotten
Embodiment 2 Cereal aromatic flavour Noodles flexible has chewy texture Noodles flexible is not soft rotten
Embodiment 3 Cereal aromatic flavour Noodles flexible has chewy texture Noodles flexible is not soft rotten
Control group 1 Cereal fragrance is light Sensory of noodles difference flexible Noodles British plain spirits but not soft rotten
Control group 2 There is cereal fragrance Noodles are immalleable Noodles are soft rotten
Control group 3 Without cereal fragrance Noodles are immalleable Noodles are soft rotten
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its Equivalent thereof.

Claims (9)

1. a kind of non-fried instant noodle with beauty slimming effect, which is characterized in that be made of the raw material of following parts by weight: 60-80 parts of wheat flour, 30-50 parts of wholewheat flour, 20-30 parts of crucian, 8-12 parts of red bean, 8-12 parts of pumpkin, 8-12 parts of oat, 8-12 parts of peanut, 5-10 parts of antioxidant, 10-20 parts of egg, 5-10 parts of edible salt, 5-15 parts of coconut oil.
2. the non-fried instant noodle according to claim 1 with beauty slimming effect, which is characterized in that preferably following weight The raw material for measuring number forms: 70 parts of wheat flour, 40 parts of wholewheat flour, and 25 parts of crucian, 10 parts of red bean, 10 parts of pumpkin, oat 10 Part, 10 parts of peanut, 8 parts of antioxidant, 15 parts of egg, 8 parts of edible salt, 10 parts of coconut oil.
3. the non-fried instant noodle according to claim 1 or 2 with beauty slimming effect, which is characterized in that described anti- Oxidant is extracted by lemon peel and pomelo peel and is made, the production method is as follows: lemon peel and pomelo peel are cut into white flesh, cleaning is dry After net, be put into the freezing chamber of -20 degree and carry out freezing 1-2 hours, by after freezing lemon peel and pomelo peel smashed with wall-breaking machine Water and complex enzyme is added in mixing juice by juice, and is carried out at a temperature of 35-45 DEG C heat preservation enzymatic hydrolysis 1-2 hours, is again heated to Reflux state insulated and stirred 10-15min, centrifugation, takes upper layer enzymolysis liquid, and enzymolysis liquid is sent into freeze drier, dry gained Micro mist is made through micronizer in solid, obtains antioxidant.
4. the non-fried instant noodle according to claim 3 with beauty slimming effect, which is characterized in that the complex enzyme It is made of the protease, amylase and cellulase of mass ratio 2:1:1.
5. the non-fried instant noodle according to claim 1 or 2 with beauty slimming effect, which is characterized in that the tool There is the non-fried instant noodle of beauty slimming effect, be made of following steps:
(1) crucian dephosphorization, gutting, decaptitating are truncated, is cleaned up, pumpkin cleaned up, deseeding, cut fritter, by fish Body and pumpkin, which are put into steamer, steam 15-25 minutes;
(2) red bean, oat, peanut are cleaned up after draining, sprinkles edible salt, coconut oil, be put into oven with 150 degree of temperature Baking 5-15 minutes;
(3) fish steamed in step 1 and pumpkin are put into and break into smooth slurries in wall-breaking machine, baked red bean, swallow in step 2 Wheat, peanut mixing are broken into powder;
(4) wheat flour and wholewheat flour of one third parts by weight are respectively taken, suitable quantity of water mixing is added and at thick batter Shape;
(5) batter thick in step 4 is passed through water vapour, and is stirred continuously, mixing time is 20-40 minutes;
(6) wheat flour and wholewheat flour that one third will be added in the batter of step 5, continue to be passed through water vapour, not Disconnected stirring, mixing time are 15-30 minutes;
(7) remaining one third wheat flour and wholewheat flour are added in batter after stirring, the slurries of fish and pumpkin, Grain dust, egg, antioxidant be uniformly mixed, carry out and face, and at dough after, stand provocation 40-60 minutes;
(8) the good dough of provocation is put into flour cake extruder, squeezes out flour cake;
(9) flour cake is put into the environment of subzero 10 degree-minus 20 degrees and is freezed 40-60 minutes;
(10) flour cake will be facilitated to be put into the oven of preheating 180 degree with 200 degree of temperature hot air circulation baking 10-15 minutes, i.e., It can be made.
6. the non-fried instant noodle according to claim 1 or 2 with beauty slimming effect, which is characterized in that the tool The non-fried instant noodle for having beauty slimming effect further includes flavour enhancing packet, the flavour enhancing packet by rice wine, garlic, green onion, millet starch, Chinese prickly ash, Peppermint, salt are made, production method are as follows: clean garlic, green onion, millet starch, Chinese prickly ash, peppermint after drying, it is small that the marinated 1-2 of salt is added When, then pour into rice wine, sealed soak 10-20 days, can be prepared by, instant noodles are cooked get out after, be sprinkled into face that it can be served.
7. the non-fried instant noodle according to claim 6 with beauty slimming effect, which is characterized in that the flavour enhancing packet Mass ratio with flour cake is 1:10-1:5.
8. the non-fried instant noodle according to claim 6 with beauty slimming effect, which is characterized in that the rice wine, Garlic, green onion, millet starch, Chinese prickly ash, peppermint, salt mass ratio be 10:2:2:1:0.5:0.5:2.
9. the non-fried instant noodle according to claim 5 with beauty slimming effect, which is characterized in that the rice wine is The rice wine of 8-16 degree.
CN201810563567.8A 2018-06-04 2018-06-04 A kind of non-fried instant noodle with beauty slimming effect Pending CN108936279A (en)

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