Non-fried instant noodles with core-wrapped structure and preparation method thereof

A technology for non-fried instant noodles and core wrapping, which is applied in food science and other directions, can solve the problems of brittleness of freeze-dried vegetable pieces, and achieve the effect of convenient eating, convenient processing and eating, and the best state and quality.

Active Publication Date: 2020-05-12
HENAN ZHENGLONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the technical problem to be solved in the present invention is to provide a kind of non-fried instant noodles with cored structure and preparation method thereof, the seasoning for instant noodles provided by the present invention Coated noodles and side dishes, brewed in boiling water for 3 to 4 minutes and then eaten with gentle stirring. It is convenient to process and eat, and solves the problem of fragility of freeze-dried vegetables. quality

Method used

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  • Non-fried instant noodles with core-wrapped structure and preparation method thereof
  • Non-fried instant noodles with core-wrapped structure and preparation method thereof
  • Non-fried instant noodles with core-wrapped structure and preparation method thereof

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preparation example Construction

[0055] The raw materials for preparing noodles provided by the invention include 60-120 parts by mass of high-strength flour, preferably 70-110 parts by mass, more preferably 80-100 parts by mass.

[0056] The raw materials for preparing noodles provided by the present invention further include 20-35 parts by mass of modified starch, preferably 23-32 parts by mass, more preferably 26-29 parts by mass. The modified starch is preferably tapioca hydroxypropyl distarch phosphate starch and / or potato acetate starch.

[0057] The raw materials for preparing noodles provided by the present invention further include 1-5 parts by mass of gluten powder, preferably 2-4 parts by mass, more preferably 2.5-3.5 parts by mass.

[0058] The raw materials for preparing noodles provided by the present invention further include 1-1.5 parts by mass of salt, preferably 1.1-1.4 parts by mass, more preferably 1.2-1.3 parts by mass.

[0059] The raw materials for preparing noodles provided by the pre...

Embodiment 1

[0124] The preparation method of the non-fried instant noodles with core-wrapped structure of the present embodiment is carried out according to the following steps:

[0125] (1) Weigh high-gluten flour 100g, hydroxypropyl distarch phosphate starch 25g, gluten powder 2.5g, salt 1.5g, egg liquid 1.5g, xanthan gum 0.1g, sodium dihydrogen phosphate 0.15g, lecithin 0.15g, gardenia yellow: 0.08g

[0126] (2) Dissolve the above-mentioned materials except flour, gluten and starch with 48ml of water, add egg liquid, stir at a speed of 40 rpm for more than 40 minutes, and make a saline solution for later use;

[0127] (3) Add flour, starch and gluten into the vacuum dough kneading machine, evacuate until the vacuum degree reaches 0.06Mpa, add the salt water prepared in (2) into the vacuum kneading pot, and stir at a speed of 80r / min 10 minutes, until a uniform flocculent is formed, and ripen for 20 minutes.

[0128] (4) Press the noodle strip into a noodle strip with a thickness of 1...

Embodiment 2

[0142] The preparation method of the non-fried instant noodles with core-wrapped structure of the present embodiment is carried out according to the following steps:

[0143] (1) Weigh 100g of high-gluten flour, 25g of potato acetate starch, 2g of gluten powder, 2g of salt, 2g of egg liquid, 0.1g of guar gum, 0.15g of sodium hexametaphosphate, 0.15g of sucrose fatty acid ester, turmeric 0.08g;

[0144] (2) Dissolve the above-mentioned materials except flour, gluten and starch with 46ml of water, add egg liquid, stir at a rate of 40 rpm for more than 40 minutes, and make a saline solution for later use;

[0145] (3) Add flour, starch and gluten into the vacuum dough kneading machine, evacuate until the vacuum degree reaches 0.06Mpa, add the salt water prepared in step (2) into the vacuum kneading pot at a speed of 80r / min Stir for 10 minutes until a uniform flocculent is formed, and ripen for 20 minutes.

[0146](4) Press the noodle strip into a noodle strip with a thickness ...

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Abstract

The invention provides non-fried instant noodles with a core-wrapped structure. The non-fried instant noodles comprise a noodle cake formed by noodles, side dishes packed in gaps of the noodles, and aseasoning coating layer wrapping the noodle cake. A instant noodle seasoning provided by the invention coats the noodles and the side dishes, appearance of the product is novel and unique, and the product has the advantages of environmental protection, nutrition and health, characteristic family mouthfeel, thicker flavor and the like. Meanwhile, the problem that freeze-dried vegetable blocks arefragile is solved; the product is more convenient to eat; a bowl of homely noodles with soup can be restored after the product is brewed by boiling water for 3-5 minutes and then is lightly stirred; and thus processing and eating are more convenient. In addition, the core-wrapping structure can realize optimal state and quality of the product in a drying process. By controlling the solid content of seasoning liquid in the seasoning, the seasoning can uniformly coats the surface of the noodle cake formed by the noodles, so that the optimal state and quality of the final product can be ensured in a subsequent freeze drying process.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to non-fried instant noodles with a core-wrapped structure and a preparation method thereof. Background technique [0002] Most of the instant noodles currently on the market, whether they are fried or non-fried, except for a small amount of powdered and vegetable-sprinkled cup noodles, are mostly composed of sauce packets, powder packets, vegetable packets, and noodles. It is cumbersome to tear apart the seasoning packets one by one before adding them. Seasonings, especially sauce packets, not only may not be squeezed clean or get the seasoning on your hands, which will bring great inconvenience to the consumption of the product, but also cause waste of packaging materials, bringing more "inconvenience" to instant noodles. It has brought bad experience to consumers for a long time. [0003] CN 102726667 B discloses a sandwich instant noodle and its preparation method, be...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L19/00A23L23/10A23L27/00
CPCA23L7/11A23L7/113A23L19/00A23L23/10A23L27/00
Inventor 姚忠良郭文江李芳滕加友
Owner HENAN ZHENGLONG FOOD
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