Production of bean instant noodles and instant noodles therefrom

Abstract

A kind of instant soybean noodles rich in protein and nutrients is prepared through immersing soybean in water, grinding to obtain soybean milk, boiling, generating the dried skin of soybean milk, collecting said dried skins, drying, cutting to become noodles, frying in oil, centrifugally removing oil, and cooling. It is possible that the antistaling agent of soybean protein is added to immersing water or soybean milk.

Description

technical field [0001] The invention relates to a production method of soybean skin instant noodles and the soybean skin instant noodles prepared by the method. Background technique [0002] Instant noodles on the market generally have two classes, and a class is fried instant noodles, and another kind is non-fried instant noodles. These two kinds of instant noodles are generally all made with wheat flour, or rice flour, or corn flour, or buckwheat flour, or starch as the main raw material, and its nutritional labeling is low, and the protein content is about 6-11%. [0003] The traditional method of producing noodles generally has five kinds: 1, the powdery food is through adding water, stirring, calendering, cutting bar (as common wheat flour noodles); Die extrusion and strip making (such as Italian macaroni, starch silk, etc.); 3. Grinding food into a thick paste, dehydrating, cooking, extruding through a mold, and making strips (such as bridge rice noodles, rice noodles...

AI Technical Summary

Problems solved by technology

These two kinds of production methods all can't make soybean noodles into fast-cooking food, and the noodles that make are thick, mouthfeel is poor

In addition, the deodorization process of soybean flour is complex, difficult and costly, and the cost of soybean protein powder is also high