CN1742616A - Konjak instant wet noodles - Google Patents

Abstract

The present invention relates to a kind of konjak instant wet noodles. It utilizes (by weight portion) 4-6 portions of konjak flour and 94-96 portions of water as raw material and adds 0.03-0.04 portion of curcumin, 0.03-0.04 portion of white colouring agent and 0.15-0.16 portion of calcium hydroxide to produce the invented product. Its production process includes the following steps: gelatinizing, expanding, solidifying by using calcium hydroxide, extruding to make noodles or fine noodles or hollow noodles, soaking the noodles in water with 70-80deg.C, taking out, weighing, placing the noodles into food bag, vacuum packaging, sterilizing, placing the bagged noodles, flavouring material bag and dried vegetable bag into a plastic bowl and capping so as to obtain the invented product.

Description

Konjak instant wet noodles

Technical field

The present invention relates to a kind of konjak instant wet noodles, belong to the instant food field.

Technical background

Konjaku formal name used at school Yao Konjac, belong to the Araeceae herbaceos perennial, be grown in the mountain area of 800～2500 meters of height above sea level, its Main Ingredients and Appearance is a soluble dietary fiber, its heat is extremely low, it is one of percentage of long patent flour heat, be rich in 16 seed amino acids, 10 kinds of mineral trace elements, have high fiber characteristics low in calories, the good reputation of " food of being bestowed by heaven " is arranged, konjaku eats oneself in Japan two one-hundred-year histories, China is the country that abounds with konjaku in the world, long edible history is also arranged, but no matter domestic abroad, edible method majority is as non-staple foodstuff, to fry, rinse, it is edible to mix mode such as cool Lay, therefore edible not only narrow range, amount is little, and still is not people's approval; A kind of konjaku vermicelli are also arranged on the market, it is to add a spot of konjaku flour when making vermicelli in flour, be no more than 0.3% of flour amount at most, still can not manifest the effect of konjaku, because the decision of the characteristic of konjaku can not be processed with the method for generally making wheaten food, and present instant noodles majority is a dried noodle, technologies such as process is fried, it is fat that high heat increases human body, and fried food is harmful.

Summary of the invention

Purpose of the present invention has high fiber characteristics low in calories in order to make full use of konjaku just, provides a kind of processing method of science to make konjak instant wet noodles, thereby better provides the low-heat sugar-free long stapled health food for people.

The objective of the invention is to realize by following technical proposal:

Konjak instant wet noodles, it is made up of staple food instant noodles and batching, and it is made as follows by the following weight proportion raw material to it is characterized in that the staple food instant noodles:

4～6 parts of konjaku flours, 94～96 parts in water, 0.03～0.04 part of curcumin,

0.03～0.04 part of antholeucin, 0.15～0.16 part in calcium hydroxide,

(a) 4～6 portions of konjaku flours, 94～96 parts of water, 0.03～0.04 part of curcumin and 0.03～0.04 part of antholeucin are added simultaneously stir gelatinization in the container, temperature is 18～22 ℃, 8～10 minutes time, make the pasty state material of imitative flour color,

(b) again (a) pasty state material was expanded 1.5～2.0 hours at normal temperatures after, be to add 0.15～0.16 part of edible calcium hydroxide under 0.095～0.1MPa condition to stir again and be cured in 0.5～1.0 minute in vacuum again, make it to be and solidify the shape material,

(c) at last the material of (b) is squeezed into noodles shape, dragon whiskers noodles shape or hollow planar, putting into 70-80 ℃ of water soaks three times, each one day, each water yield is 2～3 times of wetted surface weight, the food bag of packing into of weighing after pulling out, and every bag of wetted surface weighs 250 grams ± 5, after finding time, seal, be heated to 90～95 ℃ again and carry out sterilizing, the cooling back is packaged into capping in the bowl with 15 gram sauce packet, 12 gram seasoning material packages and the dried vegetables Lay of 3 grams, promptly makes konjak instant wet noodles.

It is primary raw material that konjak instant wet noodles of the present invention adopts konjaku flour and water, adding curcumin and antholeucin can make product by the transparent imitative flour color that becomes, under 18～22 ℃ of temperature, stir and carried out gelatinization in 8～10 minutes, after the gelatinization inflatable at normal temperatures 1.5～2.0 hours, freezing action by edible calcium hydroxide, become curdled appearance again after making expansion, push the difformity wetted surface again, but through the water logging dealkalize, make product remove the alkali flavor, PH is controlled at 11.0～11.5, and the batching of employing all has the sauce packet of suitable taste commonly used, seasoning material package and dried vegetables Lai Bao.

Konjak instant wet noodles of the present invention, not digestion under one's belt after people are edible, can effectively adsorb cholesterol and bile acid, and can suppress the absorption of enteron aisle to cholesterol and bile acid, have functions such as the ester of falling, hypotensive, appetizing, defaecation, anti-cancer, can not be digested and assimilated by absorption of people's saliva and amylopsin hydrolysis because of it simultaneously, so alimentary canal, cardiovascular and cerebrovascular disease, hemorrhoid, fat-reducing, beauty treatment are all had obvious effect.Has soluble dietary fiber, can enliven function of intestinal canal, accelerate to drain vivotoxin, prevention and minimizing intestines problem incidence, the fat-reducing effect that reaches low in calories, can increase blood insulin to diabetes patient, reduce the effect of blood sugar, also can replenish the calcium, according to about 43 milligrams of per 100 gram calcics in this food of detection, and very easily be absorbed by the body, it contains glucomannan, can stimulate the intestines wall effectively, keep the intestines wall salubrious, anti-hemorrhoid effect is obvious, and edible for a long time in a word this product can be promoted longevity, and reduces disease.

Owing to take technique scheme to make the technology of the present invention compared with the prior art have following advantage and effect:

(a) this product mouthfeel is good, and chewiness is fit to the health food that multiple crowd eats,

(b) this product have low-heat, sugar-free, long fibre element characteristics, ester, hypotensive, appetizing, defaecation, anti-cancer can be fallen, alimentary canal, cardiovascular and cerebrovascular disease, hemorrhoid, fat-reducing, beauty treatment are all also had obvious effect,

(c) instant, it is edible to drain the pasta, and also can make the edible and preservative free of noodle soup, and PH is 11.0～11.5, but storage life belonged to natural green food more than 1 year.

The specific embodiment

Embodiment 1

With the 4kg konjaku flour, 96kg part water, 0.03kg adding simultaneously, curcumin and 0.04kg antholeucin stir gelatinization in the container, temperature is 18 ℃, 10 minutes time, make the pasty state material of imitative flour color, after again the pasty state material being expanded 1.5 hours at normal temperatures, be to add the edible calcium hydroxide of 0.15kg under the 0.095MPa condition to stir again and be cured in 0.5 minute in vacuum again, make it to solidify shape, Jiang material is squeezed into the noodles shape and puts into 70 ℃ of water immersions three times at last, each one day, each water yield 200kg, the food bag of packing into of weighing after pulling out, every bag of wetted surface weighs 250 grams ± 5, after finding time, seal, be heated to 90～95 ℃ again and carry out sterilizing, cooling back and 15 gram sauce packet, 12 gram seasoning material packages and the dried vegetables Lay of 3 grams are packaged into capping in the bowl, promptly make konjak instant wet noodles.

Embodiment 2

With the 5kg konjaku flour, 95kg part water, 0.035kg adding simultaneously, curcumin and 0.035kg antholeucin stir gelatinization in the container, temperature is 20 ℃, 9 minutes time, make the pasty state material of imitative flour color, after again the pasty state material being expanded 1.8 hours at normal temperatures, be to add the edible calcium hydroxide of 0.155kg under the 0.098MPa condition to stir again and be cured in 0.8 minute in vacuum again, make it to solidify shape, Jiang material is squeezed into the dragon whiskers noodles shape and puts into 75 ℃ of water immersions three times at last, each one day, each water yield 250kg, the food bag of packing into of weighing after pulling out, every bag of wetted surface weighs 250 grams ± 5, after finding time, seal, be heated to 90～95 ℃ again and carry out sterilizing, cooling back and 15 gram sauce packet, 12 gram seasoning material packages and the dried vegetables of 3 grams are packaged into capping in the bowl, promptly make konjak instant wet noodles.

Embodiment 3

With the 6kg konjaku flour, 94kg part water, 0.04kg adding simultaneously, curcumin and 0.03kg antholeucin stir gelatinization in the container, temperature is 22 ℃, 8 minutes time, make the pasty state material of imitative flour color, after again the pasty state material being expanded 2.0 hours at normal temperatures, be to add the edible calcium hydroxide of 0.16kg under the 0.1MPa condition to stir again and be cured in 1 minute in vacuum again, make it to solidify shape, Jiang material extruded hollow is planar at last puts into 80 ℃ of water and soaks three times, each one day, each water yield is 300kg, the food bag of packing into of weighing after pulling out, and every bag of wetted surface weighs 250 grams ± 5, after finding time, seal, be heated to 90～95 ℃ again and carry out sterilizing, cooling back and 15 gram sauce packet, 12 gram seasoning material packages and the dried vegetables Lay of 3 grams are packaged into capping in the bowl, promptly make konjak instant wet noodles.

Claims (1)

1, konjak instant wet noodles, it is made up of staple food instant noodles and batching, and it is made as follows by the following weight proportion raw material to it is characterized in that the staple food instant noodles:

4～6 parts of konjaku flours, 94～96 parts in water, 0.03～0.04 part of curcumin,

0.03～0.04 part of antholeucin, 0.15～0.16 part in calcium hydroxide,

(a) 4～6 portions of konjaku flours, 94～96 parts of water, 0.03～0.04 part of curcumin and 0.03～0.04 part of antholeucin are added simultaneously stir gelatinization in the container, temperature is 18～22 ℃, 8～10 minutes time, make the pasty state material of imitative flour color,

(b) again (a) pasty state material was expanded 1.5～2.0 hours at normal temperatures after, be to add 0.15～0.16 part of edible calcium hydroxide under 0.095～0.1MPa condition to stir again and be cured in 0.5～1.0 minute in vacuum again, make it to be and solidify the shape material,

(c) at last the material of (b) is squeezed into noodles shape, dragon whiskers noodles shape or hollow planar, putting into 70-80 ℃ of water soaks three times, each one day, each water yield is 2～3 times of wetted surface weight, the food bag of packing into of weighing after pulling out, and every bag of wetted surface weighs 250 grams ± 5, after finding time, seal, be heated to 90～95 ℃ again and carry out sterilizing, the cooling back is packaged into capping in the bowl with 15 gram sauce packet, 12 gram seasoning material packages and the dried vegetables Lay of 3 grams, promptly makes konjak instant wet noodles.