CN1302725C - Pure corn instant noodle - Google Patents
Pure corn instant noodle Download PDFInfo
- Publication number
- CN1302725C CN1302725C CNB2004100643939A CN200410064393A CN1302725C CN 1302725 C CN1302725 C CN 1302725C CN B2004100643939 A CNB2004100643939 A CN B2004100643939A CN 200410064393 A CN200410064393 A CN 200410064393A CN 1302725 C CN1302725 C CN 1302725C
- Authority
- CN
- China
- Prior art keywords
- corn
- pure
- instant noodles
- fineness
- present
- 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.)
- Expired - Fee Related
Links
- 240000008042 Zea mays Species 0.000 title claims abstract description 48
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 48
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 40
- 235000005822 corn Nutrition 0.000 title claims abstract description 40
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 208000003643 Callosities Diseases 0.000 claims abstract description 6
- 206010020649 Hyperkeratosis Diseases 0.000 claims abstract description 6
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 8
- 235000009973 maize Nutrition 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 229920002261 Corn starch Polymers 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 239000008120 corn starch Substances 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 230000002496 gastric effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
The present invention discloses pure corn instant noodles. The present invention is characterized in that the pure corn instant noodles have ingredients of 70 to 80% of corn starch with the fineness of 120 to 150 meshes and 20 to 30% of corn calcined powder with the fineness of 150 meshes, wherein the corn calcined powder carries out ultramicro pulverization after niblets are swelled by a bulking machine. Because the instant noodles are made from pure corns without adding any auxiliary material, the fragrance and the color of the corns are maintained. Because the superfine corn flour is adopted, and the starch and the calcined powder are prepared according to an optimal proportion, the present invention overcomes the defects of traditional corn food of easy resuscitation and easy post cibum gastric acidity. The pure corn instant noodles have the advantages of flexibility and good mouth feel of eaters.
Description
Technical field
The present invention relates to a kind of instant food, be specifically related to a kind of maize instant noodles.
Background technology
Corn is worth with abundant nutrition that itself was had and is subject to people's attention always, and is called as " 21 century gold food ".Along with the progress of science and technology and the development of food processing industry, having emerged many in the last few years is the food that primary raw material is made with the corn, and comparatively outstanding is instant corn food, and maize instant noodles are exactly one of them.The overwhelming majority processes with other auxiliary materials with corn flour in the maize instant noodles product that has gone on the market, the content of corn is no more than 60%, and all the other 40% all are the wheat flour that adds or Buckwheat flour etc., this instant noodles comprehensive nutrition, also chewiness, but the fragrant of corn is not dense; Also has minority maize instant noodles product, though the content of corn can be increased to about 80%, but the mouthfeel of face is smooth inadequately, also strength road not, in order to overcome this shortcoming, just have no alternative but more or less add some gluten fortifiers or similar chemical addition agent, make that so again product has lost pure natural property.Up to the present the instant noodles that pure corn also of no use is made.
Summary of the invention
The objective of the invention is to propose the instant noodles that the full corn flour of a kind of usefulness is made.
The technical scheme that realizes above-mentioned purpose is: pure corn instant noodle, and its raw material components is: fineness is 120-150 purpose uncooked raw corn flour 70-80%, fineness is the ripe powder 20-30% of 150 purpose corns.
Preferred technical scheme is: pure corn instant noodle, and its raw material components is: fineness is a 120-150 purpose uncooked raw corn flour 75%, fineness is the ripe powder 25% of 150 purpose corns.
In above-mentioned technical scheme, the ripe powder of described corn be with bulking machine with maize product expanded after, through ultramicro grinding.These maize instant noodles are processed through existing production technology and equipment by above-mentioned raw materials.
Instant noodles of the present invention do not add any auxiliary material owing to be to make of pure corn, have kept the delicate fragrance and the color and luster of corn; Be ultra-fine corn flour owing to what select for use again, fecula and ripe powder are pressed optimal proportion and are cooperated, and overcome the drawback of easily returning hydrochloric acid in gastric juice after traditional corn food is brought back to life easily, eaten, and mouthfeel are good, the strength road.
The specific embodiment
Below in conjunction with embodiment to the present invention's auspicious stating in addition.Unit: kilogram
Embodiment:
The ripe powder of raw material components uncooked raw corn flour (120-150 order) corn (150 order)
1 70 30
2 72 28
3 75 25
4 78 22
5 80 20
The present invention can adopt the production technology and the equipment of existing instant noodles to produce.
Claims (2)
1. pure corn instant noodle, the raw material components that it is characterized in that it is: fineness is a 120-150 purpose uncooked raw corn flour 7080%, fineness is the ripe powder 20-30% of 150 purpose corns, the ripe powder of described corn be with maize product expanded after, the process ultramicro grinding, these maize instant noodles are processed through existing production technology and equipment by above-mentioned raw materials.
2. pure corn instant noodle as claimed in claim 1 is characterized in that its raw material components is: fineness is a 120-150 purpose uncooked raw corn flour 75%, and fineness is the ripe powder 25% of 150 purpose corns.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100643939A CN1302725C (en) | 2004-08-21 | 2004-08-21 | Pure corn instant noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100643939A CN1302725C (en) | 2004-08-21 | 2004-08-21 | Pure corn instant noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1736249A CN1736249A (en) | 2006-02-22 |
| CN1302725C true CN1302725C (en) | 2007-03-07 |
Family
ID=36079352
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100643939A Expired - Fee Related CN1302725C (en) | 2004-08-21 | 2004-08-21 | Pure corn instant noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1302725C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102308857B (en) * | 2011-02-25 | 2014-04-16 | 周耀英 | Corn biscuit flour and production method thereof |
| CN102273594B (en) * | 2011-08-24 | 2012-06-27 | 中南林业科技大学 | Wet rice flour processing method for inhibiting retrogradation |
| CN104621471A (en) * | 2015-02-05 | 2015-05-20 | 魏书扬 | High-purity corn instant noodles and preparation method thereof |
| CN106858318B (en) * | 2017-03-06 | 2021-02-02 | 陈瑕 | Huaqi lotus root and corn fine dried noodles and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117797A (en) * | 1993-09-18 | 1996-03-06 | 吉林市迎心玉米食品厂 | Instant noodles made from maize meal and processing method thereof |
| JPH09234009A (en) * | 1996-02-29 | 1997-09-09 | House Foods Corp | Instant noodle for eating at low temperature, its cooking and hot-air dried noodle for eating at low temperature |
| CN1189974A (en) * | 1997-02-05 | 1998-08-12 | 关少枫 | Method for making corn solid noodles |
| CN1222309A (en) * | 1998-12-12 | 1999-07-14 | 李福玉 | Corn flour and the food thereof |
| CN1240596A (en) * | 1998-07-07 | 2000-01-12 | 颜世恩 | Elastic corn flour noodles |
| CN1246289A (en) * | 1998-09-03 | 2000-03-08 | 苏井丰 | Method for processing instant corn food |
-
2004
- 2004-08-21 CN CNB2004100643939A patent/CN1302725C/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117797A (en) * | 1993-09-18 | 1996-03-06 | 吉林市迎心玉米食品厂 | Instant noodles made from maize meal and processing method thereof |
| JPH09234009A (en) * | 1996-02-29 | 1997-09-09 | House Foods Corp | Instant noodle for eating at low temperature, its cooking and hot-air dried noodle for eating at low temperature |
| CN1189974A (en) * | 1997-02-05 | 1998-08-12 | 关少枫 | Method for making corn solid noodles |
| CN1240596A (en) * | 1998-07-07 | 2000-01-12 | 颜世恩 | Elastic corn flour noodles |
| CN1246289A (en) * | 1998-09-03 | 2000-03-08 | 苏井丰 | Method for processing instant corn food |
| CN1222309A (en) * | 1998-12-12 | 1999-07-14 | 李福玉 | Corn flour and the food thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1736249A (en) | 2006-02-22 |
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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 | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Hanzhoung spring rain agricultural industry development Co., Ltd. Assignor: Zhou Yaoying Contract record no.: 2012610000007 Denomination of invention: Pure corn instant noodle Granted publication date: 20070307 License type: Exclusive License Open date: 20060222 Record date: 20120216 |
|
| ASS | Succession or assignment of patent right |
Owner name: HANZHONG CHUNYU AGRICULTURAL ESTATE DEVELOPING CO. Effective date: 20120814 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20120814 Address after: 723000 Wangjiang Town, Hantai District, Shaanxi, Hanzhoung Patentee after: Hanzhoung spring rain agricultural industry development Co., Ltd. Address before: 723000 Wangjiang spring rain company, Wangjiang, Hantai District, Hanzhoung, Shaanxi Patentee before: Zhou Yaoying |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Pure corn instant noodle Effective date of registration: 20120904 Granted publication date: 20070307 Pledgee: Agricultural Development Bank of China Hanzhoung Branch Sales Department Pledgor: Hanzhoung spring rain agricultural industry development Co., Ltd. Registration number: 2012990000495 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070307 Termination date: 20150821 |
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| EXPY | Termination of patent right or utility model |