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Probiotic fermented noodles, preparation method and instant food containing probiotic fermented noodles

A technology of probiotics and noodles, applied in vitamin-containing food ingredients, bacteria used in food preparation, food preservation, etc., can solve problems such as loss of nutrients, human organ diseases, human health hazards, etc. The effect of long shelf life and strong taste

Inactive Publication Date: 2018-12-11
宁夏天瑞产业集团现代农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, instant noodles with good color, fragrance and taste can no longer meet people's needs. In the process of preparing instant noodles, some chemical components are often added, which will cause harm to human health.
At the same time, after the noodles are fried, the nutrients will lose more, and the high oil and salt content is also a health hazard, which will easily bring diseases to human organs and accelerate the aging of the human body, which is not conducive to people's healthy life.

Method used

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  • Probiotic fermented noodles, preparation method and instant food containing probiotic fermented noodles
  • Probiotic fermented noodles, preparation method and instant food containing probiotic fermented noodles

Examples

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preparation example Construction

[0049] According to one aspect of the present invention, a kind of preparation method of above-mentioned probiotic fermented noodles, described preparation method comprises the following steps:

[0050] First, mix and stir other raw materials except probiotics and homogenize them into noodle slurry of 110-120 mesh, then microwave the noodle slurry and add probiotics, and make it under the conditions of temperature 26-28°C and humidity 85-90%. Stirring and fermenting for 3.5-4.5 hours, finally steaming and cutting successively to obtain probiotic fermented noodles.

[0051] The preparation method of the probiotic fermented noodles of the present invention is first to make other raw materials except probiotics into noodle paste, then add probiotics to ferment, stir while fermenting so as to release the gas generated by fermentation, and finally make the fermented noodles Steam the pulp and cut into strips of different specifications to obtain probiotic fermented noodles. The ab...

Embodiment 1

[0076] A probiotic fermented noodle, in parts by mass, said probiotic fermented noodle is mainly made of the following raw materials: 42 parts of wheat flour, 8 parts of vegetable powder, 8 parts of soybean protein powder, 2 parts of white granulated sugar, 2 parts of edible oil 2 parts of probiotics, 1 part of potassium dihydrogen phosphate, 0.8 parts of nutrition enhancer, 0.4 parts of table salt and 60 parts of drinking water;

[0077] The above-mentioned probiotics are composed of the following components: 31% of Lactococcus, 22% of Bifidobacterium, 23% of Bacillus bulgaricus and 24% of Streptococcus thermophilus;

[0078] The nutritional enhancer is mainly composed of multivitamin powder and mineral powder;

[0079] Wherein, by weight percentage, the multivitamin powder is composed of VA 17%, VB1 15%, VB2 6%, VC26%, VD 20%, VE 16%; the mineral powder is composed of edible potassium chloride 33%, Consists of 15% edible calcium carbonate, 13% edible ammonium ferrous sulfate,...

Embodiment 2

[0086] A probiotic fermented noodle, in parts by mass, said probiotic fermented noodle is mainly made of the following raw materials: 58 parts of wheat flour, 12 parts of vegetable powder, 14 parts of soybean protein powder, 5 parts of white granulated sugar, 5 parts of edible oil 5 parts of probiotics, 2 parts of potassium dihydrogen phosphate, 2.0 parts of nutrition enhancer, 0.8 parts of table salt and 75 parts of drinking water;

[0087] In this embodiment, the composition of probiotics and nutrition enhancer and the preparation method of probiotic fermented noodles are the same as in Example 1.

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Abstract

The invention provides a probiotic fermented noodles, a preparation method and instant food containing the probiotic fermented noodles and relates to the technical field of food processing. The probiotic fermented noodles are mainly prepared from wheat flour, vegetable powder, soybean protein powder, white granulated sugar, edible oil, probiotics, monopotassium phosphate, nutrient supplements, table salt and drinking water, wherein the probiotics are added into the probiotic fermented noodles disclosed by the invention to achieve the effects of maintaining intestinal tract bacterial colony balance and enhancing intestinal tract functions; meanwhile, the probiotics further can adjust immunological competence by stimulating an immune function in intestinal tracts to be favorable for preventing allergic diseases and improving immunity; furthermore, a health care effect of the probiotic fermented noodles disclosed by the invention is improved; the nutrient supplements are added into the probiotic fermented noodles disclosed by the invention to achieve a nutrition enhancing effect. Therefore, the probiotic fermented noodles disclosed by the invention which are prepared from the raw materials has the advantages of nutrition, health, deliciousness and function of adjusting intestine and gastrointestinal flora balance.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a probiotic fermented noodle, a preparation method and an instant food comprising the same. Background technique [0002] As everyone knows, there are instant noodles, instant rice, instant noodles made from various potato starches in the market, and the products have been greatly enriched. Instant noodles are a kind of convenience food in life, are a kind of convenience food that modern people often replace staple food, and it has good mouthfeel, the advantage that eating method is simple. At present, there are a variety of flavors of instant noodles on the market for consumers to choose from, but while pursuing delicious taste, people's requirements for health preservation are also increasing. But the instant noodles with good color, fragrance and taste can not satisfy people's demand already, in the process of preparing instant noodles, often can add some chemical com...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L19/00A23L33/135A23L33/15A23L33/155A23L33/16A23L33/185A23L27/00A23L27/40A23L29/30A23L3/3571
CPCA23L3/3571A23L7/113A23L19/09A23L27/00A23L27/40A23L29/30A23L33/135A23L33/15A23L33/155A23L33/16A23L33/185A23V2002/00A23V2400/123A23V2400/249A23V2200/3204A23V2200/324A23V2200/304A23V2200/10A23V2250/5488A23V2250/16A23V2250/702A23V2250/7042A23V2250/7044A23V2250/708A23V2250/71A23V2250/712A23V2250/1578A23V2250/1592A23V2250/1642A23V2250/1626A23V2250/0632
Inventor 张磊严彦彪马国华李伟
Owner 宁夏天瑞产业集团现代农业有限公司
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