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Method for producing non-fried sweet potato instant noodles by squeezing and pressing process

An instant noodle and non-fried technology, which is applied in the field of food or food material preparation, can solve the problems of lack of taste, inability to produce instant noodle-type food by calendering method, and single nutrient content, etc., to achieve rich yield, benefit human health, and simple process Effect

Active Publication Date: 2011-09-14
邹光友
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are non-fried instant noodles to come out in the prior art, they all can only be processed with flour as the main raw material, and the nutrient content is single, and the mouthfeel is deficient; Gluten-free raw materials, such as sweet potatoes, corn, buckwheat and other miscellaneous grains with loose gluten-free structure cannot be pressed and cut into strips by using the traditional calendering process, and cannot be produced into instant noodle foods by calendering methods, so flour can only be used as main ingreadient

Method used

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  • Method for producing non-fried sweet potato instant noodles by squeezing and pressing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A kind of extrusion method is produced the method for non-fried sweet potato instant noodles, comprises the following steps:

[0049] a. Ingredients and noodles:

[0050] Put the raw materials including sweet potato powder, flour, starch, and water into the dough mixer (it is a product of prior art, and the production enterprises include: Zhengzhou Dongfang Shangwu Food Machinery Co., Ltd.; Shengangda Machinery (Tianjin) Co., Ltd.; Fujian Hongfa Machinery Co., Ltd. Co., Ltd.), stir and knead the dough for 5 to 15 minutes, and then let it stand for 5 to 8 minutes to prepare the mixture;

[0051] b. Two-stage extrusion curing molding:

[0052] Press the mixture into the self-cooking machine (or called a first-stage screw pump) through the feed port, which is a product of the prior art. The manufacturers include: Zhengzhou Dongfang Shangwu Food Machinery Co., Ltd.; Shengonda Machinery (Tianjin) Co., Ltd.; Fujian Hongfa Machinery Co., Ltd.) through screw extrusion aging, ...

Embodiment 2

[0062] A kind of extrusion method is produced the method for non-fried sweet potato instant noodles, comprises the following steps:

[0063] a. Ingredients and noodles:

[0064] Put the raw materials including sweet potato powder, flour, starch, and water into the dough mixer (it is a product of prior art, and the production enterprises include: Zhengzhou Dongfang Shangwu Food Machinery Co., Ltd.; Shengangda Machinery (Tianjin) Co., Ltd.; Fujian Hongfa Machinery Co., Ltd. Co., Ltd.), stir the dough for 5 minutes, and then let it stand for 5 minutes to prepare the mixture;

[0065] b. Two-stage extrusion curing molding:

[0066] Press the mixture into the self-cooking machine (or called a first-stage screw pump) through the feed port, which is a product of the prior art. The manufacturers include: Zhengzhou Dongfang Shangwu Food Machinery Co., Ltd.; Shengonda Machinery (Tianjin) Co., Ltd.; Fujian Hongfa Machinery Co., Ltd.) through screw extrusion aging, control the temperatu...

Embodiment 3

[0076] A kind of extrusion method is produced the method for non-fried sweet potato instant noodles, comprises the following steps:

[0077] a. Ingredients and noodles:

[0078] Put the raw materials including sweet potato powder, flour, starch, and water into the dough mixer (it is a product of prior art, and the production enterprises include: Zhengzhou Dongfang Shangwu Food Machinery Co., Ltd.; Shengangda Machinery (Tianjin) Co., Ltd.; Fujian Hongfa Machinery Co., Ltd. Co., Ltd.), stir and knead the dough for 15 minutes, and then let it stand for 8 minutes to prepare the mixture;

[0079] b. Two-stage extrusion curing molding:

[0080] Press the mixture into the self-cooking machine (or called a first-stage screw pump) through the feed port, which is a product of the prior art. The manufacturers include: Zhengzhou Dongfang Shangwu Food Machinery Co., Ltd.; Shengonda Machinery (Tianjin) Co., Ltd.; Fujian Hongfa Machinery Co., Ltd.) through screw extrusion aging, control th...

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Abstract

The invention discloses a method for producing non-fried sweet potato instant noodles by a squeezing and pressing process, which is characterized in that the non-fried sweet potato instant noodles are processed by using whole sweet potato powder, wheat flour, starch and the like as main raw materials and by the steps of mixing materials to make dough, performing two-stage squeezing and pressing and aging forming, performing wave forming, re-steaming, drying, cooking, packing and the like. When the method is used, a non-frying production mode is adopted, the production method is simple, the operation is convenient, and produced non-fried sweet potato instant noodles retain the special nutrients of the original grains and have the characteristics of high elasticity, soaking resistance, quick rehydration, breakage resistance, clear soup and high chewing strength. The noodles offer a fresh and smooth mouthfeel, the quality of the noodles is high, and the method is suitable for large-scale industrial production of grain instant noodles.

Description

technical field [0001] The invention belongs to a method for preparing food or food material, in particular to a method for producing non-fried sweet potato instant noodles by an extrusion method. The present invention is especially suitable for an extrusion method that uses sweet potato whole powder (see Chinese patent application number 200910059207.5, publication number CN101548761A, title "a processing method of sweet potato whole powder" and other prior art records) and other miscellaneous grains as main raw materials. A method for producing non-fried sweet potato instant noodles. Background technique [0002] Sweet potato, also known as sweet potato ( Ipomoea batatas Lam), sweet potato and sweet potato are high-yield food crops rich in vitamins, collagen and mucus polysaccharide protein, dietary fiber and steroids. They are alkaline in physiology and are a nutritious and healthy food; they are important low-input, High-yielding, drought-resistant, barren-resistant, m...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L1/30A23L7/113
Inventor 邹光友
Owner 邹光友
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