CN1114533A - Dietetic food type double-effect instant noodles - Google Patents
Dietetic food type double-effect instant noodles Download PDFInfo
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- CN1114533A CN1114533A CN94107362A CN94107362A CN1114533A CN 1114533 A CN1114533 A CN 1114533A CN 94107362 A CN94107362 A CN 94107362A CN 94107362 A CN94107362 A CN 94107362A CN 1114533 A CN1114533 A CN 1114533A
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Abstract
The present invention relates to a kind of dietotherapeutic dual-effect instant noodles. Its formula consists of such raw materials as soyabean powder, fine flour, chromium-enriched yeast powder, salt and water, and then the above-mentioned raw materials are passed through such processes of blending, rolling, noodle-cutting, steam-cooking, hot-air predrying, deep-frying with vegetable oil, cooling nd packaging, so that the invented instant noodles can be made up. Said invention has the functions of controlling blood sugar of diabetic, improving blood-lipid and preventing and treating atheroscleorsis.
Description
The present invention relates to a kind of instant noodles, particularly relate to a kind of dietetic food type double-effect instant noodles.
As everyone knows, no matter boiling water brews instant noodles still is that instant noodles (claiming pasta again) has brought very big convenience for people's daily life, provides choice widely to consumers in general since the especially various instant noodles that have different condiment come out.But with regard to control blood sugar, to improve blood fat convenient and never see that Chinese patent is disclosed at diabetic and atherosclerotic's diet therapy type: CN1066962A, fresh vegetable juice series is convenient and manufacture craft; The production method of CN1060767A, a kind of instant noodles; CN86100985A, process of preparing instant noodles; And the raw material proportioning of the related instant noodles of Japan Patent JP5814/757, a kind of production method of noodle and production technology all do not indicate be at diabetic and atherosclerotic the diet therapy type instant noodles that can accept fully.
The object of the present invention is to provide a kind of dietetic food type double-effect instant noodles that has been suitable for diabetic and control atherosclerosis disease fully.
The objective of the invention is such realization: a kind of dietetic food type double-effect instant noodles, it is characterized in that with soy meal, superior wheat flour, Cr-enriched yeast powder, salt, water serve as convenient and formula material again through the calendering that is mixed, chop up, cook, hot blast predry, plant are fried, cooling, pack and make.Described instant noodles are that the raw material by per 10 bag amounts is mixed, the weight of each composition is respectively in the raw material: soy meal-300 gram, superior wheat flour-690 gram, Cr-enriched yeast powder-2.5 gram, Shi Yan 16 grams, water-330 milliliter.The weight of soy meal is 30 grams in each bag in the per 10 bag content of starting materials of described instant noodles.Its time that cooks processing of described instant noodles is 5 minutes.The time of its hot blast predry of described instant noodles is that 15 minutes, the temperature of hot blast are 80 ℃.The fried time of its plant of described instant noodles was 50 seconds, and the vegetable oil temperature is 130 ℃.The moisture containing ratio 20% of instant noodles after the described hot blast predry.Just the moisture containing ratio of face is 3%, fatty containing ratio is below 12% at described plant fried rear.Because the finished product of the production process output of carrying out after realization above-mentioned raw materials proportioning and the raw material proportioning makes instant noodles involved in the present invention become dietetic food type double-effect instant noodles.
The beneficial effect that compared with prior art the present invention produced is to have proposed a kind ofly to contain the low molecule carbohydrate food that do not need insulin to participate in metabolism and must participate in the many food of low molecule carbohydrate by insulin recently to replace, and nationality avoids Atheromatosis merging and the also edible dietetic food type double-effect instant noodles of healthy people with pathology needs that adapt to diabetic's insufficient insulin and with utilization carbohydrate structure molecule in the diabetic.
Now provide the compare test result of the diet therapy type instant noodles that the present invention relates to and general several leading indicators of instant noodles for explanation beneficial effect that the present invention produced: weigh 479 kilocalories of 485 kilocalories of general instant noodles 100 grams 9.9 grams 11.7 grams 76.9 grams of protein-fat-carbohydrate total amount of heat diet therapy type instant noodles 100 grams 19.4 grams 17.4 grams 62.5 grams of name
Its protein of diet therapy type instant noodles that the present invention relates to as seen from the above table and fat all are higher than the like product carbohydrate and then are lower than like product, wherein containing simultaneously 5 carbon sugar, 4.2 grams does not need insulin to participate in metabolism, can reduce the insulin requirement amount, wherein content of cellulose is more, amount has equal hypoglycemic effect greater than like product and with guar gum, increase vitamin beta family and trace element chromium element because of strengthening, so this diet therapy type instant noodles adapt to diabetic and Atheromatosis patient's needs fully with Cr-enriched yeast.
Below in conjunction with embodiment the present invention is further described: a kind of dietetic food type double-effect instant noodles becomes finished product through following technological process: raw material proportioning-mixing-calendering-tangent plane moulding-cook-predry-heat is exploded-cooling-packing-finished product.
Wherein, The raw material proportioning is that 30 proportionings that restrain are: superior wheat flour-690 gram by per 10 bag amounts, every bag soy meal content; Soy meal-300 gram; Cr-enriched yeast powder-2.5 gram; Salt-16 gram; Water-330 milliliter.
In addition: be 5 minutes the steam process time of cooking of double-effect instant noodles; The hot blast predry time of double-effect instant noodles is 15 minutes, and hot blast temperature is 80 ℃,
The noodles moisture content is 20%;
The fried time of the heat of double-effect instant noodles was 50 seconds, and the vegetable oil temperature is 130 ℃, face
The bar moisture content is below 3.0%, fatty containing ratio be 12% with
Down.
The double-effect instant noodles that produces through above-mentioned technical process is through outpatient service sugar case screening 30 examples and obtain patient and agree to carry out one month by a definite date test, and the result who provides is: name sex age fasting blood-glucose T-CHOL triglyceride Zhang Shuannan 56 342 270 270
144 170 130 Zhao XX woman 26 300 188 164
184 156 112 consolidate XX man 50 242 190 97
120 120 76 big vast XX woman 53 180 215 443
112 190 331 military XX woman 20 257 170 38
102 143 32 Cui XX man 60 268 210 110
94 189 98 king XX man 27 273 195 172
91 173 152 grandson XX woman 34 280 216 150
98 198 120 model XX man 66 291 259 190
91 220 130 neat XX woman 64 275 212 147
101 172 121 king XX woman 30 150 291 424
108 140 312 exhale XX man 57 152 141 135
118 51 111 neat XX woman 48 147 221 107
103 199 93 Fan XX woman 43 340 250 99
121 200 97 Tan XX man 56 242 230 86
101 210 64 Liu XX man 62 303 220 228
160 180 201 Xu XX woman 65 214 216 259
106 166 209 king XX man 62 301 186 190
108 157 126 old XX woman 58 240 215 443
105 190 331 king XX man 65 214 216 259
106 166 209 insult XX woman 32 229
112 Hu XX men 42 403
290 XX woman 26 285
209 king XX man 24 326
118 Lee XX woman 45 298
109 XX men 59 169
108 old XX woman 58 240
105 Xu XX men 65 214
106 Zhao XX woman 70 270
118 Cui XX man 45 334
129 glycemic control effects: desirable control＜110; Better control＜130; General control＜150; In checking 30 examples: 17 83 conclusions are: blood sugar is by the time effector's totally 28 examples, and only 2 examples are controlled but still have decline:
Blood fat control effect: normal obviously decline
T-CHOL 18 2
Glycosides oil three fat 67
Prove that by above embodiment blood fat also improves, the solid ferment of total courage recovers normal person and accounts for 18 examples in 20 examples, and 2 examples are obviously improved, and it is 6 examples that glycosides oil three fat recover normal person, and obviously the improver is 7 examples, and other 3 examples also descend to some extent.
Prove thus dietetic food type double-effect instant noodles of the present invention to control diabetic's blood sugar, to improve blood fat all effective.
In addition to the implementation, as the full nutrient diet of dietetic food type double-effect instant noodles, also can provide following condiment and soup stock and the present invention to be used.
1, beef with brown sauce face condiment; 2, beef spicy hot noodles condiment; 3, chicken curry mushroom noodle condiment; 4, pork seafood condiment; 5, strengthen the tomato soup stock.
These condiment, soup stock are still prepared respectively by the prescription and the manufacture craft of per 10 bag amounts: 1. beef with brown sauce face condiment
(1) prescription: lean beef 150 grams, sesame oil 20 grams are fried soy meal 20 grams, soy sauce 100 grams, green onion 50 grams, ginger 40 grams, monosodium glutamate 10 grams, pepper powder 2 grams, cooking wine 5 grams, Chinese prickly ash 2 grams, aniseed, kaempferia galamga, fennel, each 1 gram of tsaoko, 300 milliliters of bright soup (boiling with pig bone, chicken bone).
(2) make: beef stripping and slicing immersion rinsing is also dewatered, and green onion is cleaned segment, and the ginger peeling is clapped broken and beef is placed on the interior rubbing of meat grinder, adds the bright soup of spices gauze bag and cooking wine, uses the boiling vessel boiling, and temperature is 70 ℃, and the time is 1 hour.Take out the gauze sachet,, fry bean powder with soy sauce, put into concentration pan and be condensed into pasty state, add sesame oil, pepper powder, the monosodium glutamate seasoning is cooled to 40 ℃, packs with three layers of complex pocket of anti-boiling, sealing the back sterilizes with pressure sterilizer, temperature is 121 ℃, and the time is 20 minutes back-pressure 1.8 kilograms per centimeter, cooling rapidly after the sterilization, dry a bag free surface moisture, the instant noodles of can packing into divide in the pack.
2. beef spicy hot noodles condiment
(1) prescription: lean beef 150 grams, sesame oil 20 grams are fried soy meal 40 grams, broad bean chili sauce 40 grams, green onion 50 grams, ginger 40 grams, monosodium glutamate 10 grams, mashed garlic 10 grams, cooking wine 5 grams, zanthoxylum powder 2 grams, aniseed, fennel, each 1 gram of cassia bark, 300 milliliters of bright soup.
(2) production process only replaces soy sauce to mince broad bean chili sauce and zanthoxylum powder with reference to the beef with brown sauce face, and mashed garlic adds with the monosodium glutamate seasoning time.
3. chicken curry mushroom noodle condiment
(1) prescription: peeling chicken 100 grams, mushroom 10 grams, stir-bake to yellowish bean powder 40 grams, sesame oil 25 grams, curry powder 1 gram, green onion 50 grams, ginger 40 grams, monosodium glutamate 10 grams, salt 6 grams, cooking wine 5 grams, first green onion 50 grams, Chinese prickly ash 2 grams, aniseed 1 gram, 300 milliliters of bright soup.
(2) make: mushroom gives and soaks soup with boiling water earlier, chicken is cleaned stripping and slicing, the green onion segment, ginger peeling back is clapped above-mentioned raw materials is together rubbed with line meat machine, add cooking wine, bright soup and the boiling vessel boiling of spices gauze bag, temperature is 30 minutes 70 ℃ of times, removes gauze bag, add salt, first green onion is cut not, and it is few to going out fragrance to put into oil, puts into curry powder and fries saturating, place bean powder and meat material, put into concentration pan and be condensed into pasty state, add the monosodium glutamate seasoning, following program can be carried out with reference to beef with brown sauce face production process.4. pork seafood face condiment
(1) prescription: pork 60 grams, dried shrimps 40 grams, sesame oil 10 grams are fried soy meal 20 grams, soy sauce 50 gram green onions 50 grams, ginger 40 grams, monosodium glutamate 10 grams, cooking wine 10 grams, Chinese prickly ash 2 grams, aniseed 1 gram, salt 3 grams, 300 milliliters of bright soup.
(2) make: the rinsing dehydration is soaked in the pork stripping and slicing, dried shrimps are given send out the green onion segment with boiling water earlier, the ginger peeling is clapped broken, and above-mentioned raw materials is rubbed with line meat machine, adds shrimp soup, bright vapour, cooking wine, spices gauze bag, go into boiling in boiling vessel, temperature is 70 ℃, and the time is 40 minutes, remove gauze bag, with soy sauce, salt, be condensed into pasty state after frying bean powder, add the seasoning of sesame oil white pepper powder, following production process is carried out with reference to beef with brown sauce face condiment production process.
5. strengthen tomato soup stock (10 bag amount)
(1). prescription: tomato 400 grams, first green onion 50 grams, mashed garlic 10 grams, standard flour 25 grams, sesame oil 20 grams, salt 3 grams, stevioside glycosides 0.1 gram, pepper powder 2 grams, monosodium glutamate 5 grams, bata-carotene 0.03 gram, 300 milligrams of vitamin Cs.
(2). make: tomato is cleaned with boiling water soaked peeling, crosscut is two lobes, squeezes and removes soup juice and son, filter with husky cloth, remove son slide juice, tomato is shredded, onion is cleaned and to be peelled off the crust chopping, and the garlic peeling is clapped broken, above-mentioned raw materials is put into jointly smash the machine of stirring and smash and stir into the mud shape.Oil put in the pot add flour and fry to light yellow when savory, above-mentioned raw materials is added stir, heating is condensed into pasty state, with salt, stevioside glycosides, pepper powder, monosodium glutamate seasoning, adds bata-carotene and vitamin C intensified.Seal behind the bag distribution packaging, with the sterilization of autoclaving still, 121 ℃ of temperature, the time is 10 minutes, and pressure is 1.8 kilograms per centimeter, after cooling, wipes a bag free surface moisture, with noodles. seasoning bag is packed jointly.
The condiment nutritional labeling of above-mentioned dietetic food type double-effect instant noodles (whenever being bundled into branch) (only being pyrogen) is:
Title protein-fat-carbohydrate total amount of heat beef with brown sauce condiment 8.7 grams 6.7 grams 6.3 grams 118 card Saute beef with cayenne pepper condiment 8.7 grams 7.2 grams 4.2 grams 117 card chicken curry condiment 8.6 grams 7.2 grams 5.2 grams 120 card pork seafood condiment 8.5 grams 7.5 grams 4.5 grams 120 cards
The every bag nutritional labeling of the soup stock of above-mentioned dietetic food type double-effect instant noodles is:
Title protein-fat-carbohydrate total amount of heat tomato soup stock 0.8 gram 4.1 grams 5.4 grams 62 cards
Except that above-mentioned and the matching used condiment of dietetic food type double-effect instant noodles, soup stock, also can provide and the matching used toppings of dietetic food type double-effect instant noodles in a nearly step, still have by per 10 bag amounts, every bag: salt 1 gram dehydration laver, the dehydration caraway is 0.5 gram respectively.
In conjunction with the embodiment of the invention, the diabetic can also can choose at random condiment, flavouring and soup stock bag distribution packaging with the bag packing with instant noodles respectively according to health status and taste go with rice or bread condiment and soup stock or the flavouring of selecting above-mentioned dietetic food type double-effect instant noodles of self again for the user.
Claims (8)
1, a kind of dietetic food type double-effect instant noodles, it is characterized in that with soy meal, superior wheat flour, Cr-enriched yeast powder, salt, water be instant noodles formula material again through the calendering that is mixed, chop up, cook, hot blast predry, plant are fried, cooling, packing are made.
2, instant noodles according to claim 1 is characterized in that described instant noodles are that raw material by per 10 bag amounts is mixed, the weight of each composition is respectively in the raw material: soy meal-300 gram, superior wheat flour-690 gram, Cr-enriched yeast powder-2.5 gram, salt-16 gram, water-330 milliliter.
3, instant noodles according to claim 2 is characterized in that the weight of soy meal in each bag in the per 10 bag content of starting materials of described instant noodles is 30 grams.
4, instant noodles according to claim 1 is characterized in that its time that cooks processing of described instant noodles is 5 minutes.
5, instant noodles according to claim 1, the time that it is characterized in that its hot blast predry of described instant noodles is that 15 minutes, the temperature of hot blast are 80 ℃.
6, instant noodles according to claim 1 is characterized in that the fried time of its plant of described instant noodles was 50 seconds, and the vegetable oil temperature is 130 ℃.
7, according to claim 1 and the described instant noodles of claim 5, it is characterized in that after the hot blast predry convenient and moisture containing ratio below 20%.
8,, it is characterized in that just the moisture containing ratio of face is 3%, fatty containing ratio is below 12% at plant fried rear according to claim 1 and the described instant noodles of claim 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94107362A CN1114533A (en) | 1994-07-08 | 1994-07-08 | Dietetic food type double-effect instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94107362A CN1114533A (en) | 1994-07-08 | 1994-07-08 | Dietetic food type double-effect instant noodles |
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| Publication Number | Publication Date |
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| CN1114533A true CN1114533A (en) | 1996-01-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN94107362A Pending CN1114533A (en) | 1994-07-08 | 1994-07-08 | Dietetic food type double-effect instant noodles |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101164445B (en) * | 2006-10-16 | 2013-06-12 | 徐桃飞 | Beans instant noodle |
| CN105192647A (en) * | 2014-06-20 | 2015-12-30 | 兴化市联发食品有限公司 | Unique-flavored instant noodle flavoring bag and producing method thereof |
| GR1008915B (en) * | 2015-07-31 | 2016-12-23 | Elbisco Ανωνυμη Βιομηχανικη & Εμπορικη Εταιρια Τροφιμων | Preparation of wheat-based bread by addition of non-active yeast enriched with trivalent chromium |
| CN115104699A (en) * | 2022-04-18 | 2022-09-27 | 威海世纪博康海藻有限公司 | Boiling-free noodles containing kelp dietary fibers and preparation method and application thereof |
-
1994
- 1994-07-08 CN CN94107362A patent/CN1114533A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101164445B (en) * | 2006-10-16 | 2013-06-12 | 徐桃飞 | Beans instant noodle |
| CN105192647A (en) * | 2014-06-20 | 2015-12-30 | 兴化市联发食品有限公司 | Unique-flavored instant noodle flavoring bag and producing method thereof |
| GR1008915B (en) * | 2015-07-31 | 2016-12-23 | Elbisco Ανωνυμη Βιομηχανικη & Εμπορικη Εταιρια Τροφιμων | Preparation of wheat-based bread by addition of non-active yeast enriched with trivalent chromium |
| CN115104699A (en) * | 2022-04-18 | 2022-09-27 | 威海世纪博康海藻有限公司 | Boiling-free noodles containing kelp dietary fibers and preparation method and application thereof |
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