Instant noodles without causing heat and preparation method thereof

A technology of instant noodles and starch, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of oral ulcers, easy to get angry, swollen gums, etc., and achieve simple process, good taste and flavor, The effect of low processing cost

Pending Publication Date: 2020-09-04
江中食疗科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although instant noodles have many advantages, there is a phenomenon that if you eat too much, you will easily get angry. After getting angry, it will easily lead to physiological phenomena such as oral ulcers, swollen gums, and erosion of the tongue.

Method used

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  • Instant noodles without causing heat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The invention provides a method for preparing instant noodles without getting angry, the steps are as follows:

[0027] S1: 6 parts of reed root were weighed, followed by cleaning, sorting, extraction, concentration and other processes to finally obtain a reed root concentrate with a ratio of 1:1 of reed root medicinal material and concentrated solution, and then weighed 90 parts of wheat flour, 7 parts of starch, 4 parts of refined vegetable oil, 4 parts of gluten powder, 5 parts of white granulated sugar, 2 parts of table salt, 2 parts of flavoring agent, 2 parts of edible alkali, 3 parts of phosphate, 1.1 parts of pigment, and 3 parts of vitamin E. The dough mixer or the vacuum dough mixer mixes the above-mentioned uniformly mixed raw and auxiliary materials with the reed root concentrate and an appropriate amount of pure water to prepare a dough with loose particles, uniform size, and uniform fleshy yellow color;

[0028] S2: The dough prepared in S1 is subjected to...

Embodiment 2

[0035] S1: Weigh 9 parts of reed rhizome and 10 parts of chrysanthemum root, and then perform cleaning, sorting, extraction, concentration and other processes in sequence to finally obtain a 1:1 mixed medicinal material concentrate of reed rhizome and chrysanthemum root medicinal materials and the concentrated solution, and then weigh 80 parts of wheat flour. 5 parts of starch, 9 parts of refined vegetable oil, 5 parts of gluten powder, 6 parts of white sugar, 3 parts of salt, 6 parts of flavoring agent, 3 parts of edible alkali, 0.9 parts of phosphate, 1 part of pigment, 1 part of vitamin E Raw and auxiliary materials, the above-mentioned uniformly mixed raw and auxiliary materials are mixed with the concentrated liquid of mixed medicinal materials and an appropriate amount of pure water by using a normal pressure dough mixer or a vacuum dough mixer to prepare a fleshy yellow dough with loose particles, uniform size, and uniform color;

[0036] S2: The dough prepared in step 1...

Embodiment 3

[0043] S1: Weigh 14 parts of reed rhizome, carry out cleaning, sorting, extraction, concentration and other processes in sequence, and finally obtain a reed root concentrate with a ratio of 1:1 of reed rhizome medicinal material and concentrated solution, and then weigh 75 parts of wheat flour, 2 parts of starch, 11 parts of refined vegetable oil, 3 parts of gluten powder, 3 parts of white sugar, 5 parts of table salt, 5 parts of flavoring agent, 4 parts of edible alkali, 2 parts of phosphate, 0.7 parts of pigment, 1.5 parts of vitamin E. The dough mixer or the vacuum dough mixer mixes the above-mentioned uniformly mixed raw and auxiliary materials with the reed root concentrate and an appropriate amount of pure water to prepare a dough with loose particles, uniform size, and uniform fleshy yellow color;

[0044] S2: The dough prepared in S1 is subjected to aging and compound rolling process in sequence. The aging temperature and time are controlled at 25°C and about 10 minutes...

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Abstract

The invention relates to the field of food processing, in particular to instant noodles without causing heat and a preparation method thereof. The instant noodles are prepared from the raw materials in parts by weight: 70-100 parts of wheat flour, 0.5-10 parts of starch, 0.5-12 parts of refined vegetable oil, 2-8 parts of gluten powder, 0.5-8 parts of white sugar, 0.2-6 parts of salt, 0.2-8 partsof a flavour enhancer, 0.1-7 parts of edible alkali, 0.1-4 parts of phosphate, 0.1-2 parts of pigment, 0.1-4 parts of vitamin E and 2-15 parts of reed rhizome. The instant noodles have the beneficialeffects that the instant noodles without causing heat contain traditional Chinese medicinal materials for clearing and reducing heat, the medicinal material ratio is reasonable, the prepared instant noodles have good taste and flavor, and the effect of clearing and reducing heat is achieved, so that consumers do not get heat when eat the instant noodles; and the preparation method of the instant noodles without causing heat is simple in process and low in processing cost, and can adapt to mass production.

Description

technical field [0001] The present application relates to the field of food, in particular to instant noodles without getting angry and a preparation method thereof. Background technique [0002] Instant noodles, also known as instant noodles, fast food noodles, instant noodles, instant noodles, etc., are a kind of noodle food that can be soaked in hot water and cooked in a short time. , calendering, shredding, molding and other processes. Instant noodles have the characteristics of convenient eating, good preservation, and good taste and flavor, and are deeply loved by consumers. [0003] Although instant noodles have many advantages, there is a phenomenon that if you eat too much, you will easily get angry. After getting angry, it will easily lead to physiological phenomena such as oral ulcers, swollen gums, and erosion of the tongue. Therefore if there can be a kind of instant noodles that can satisfy the liking of consumers who like to eat instant noodles, and have the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L7/109A23L27/00A23L33/105
CPCA23L7/113A23L7/111A23L27/00A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 钟虹光尧梅香周明黄红卫朱晓娟
Owner 江中食疗科技有限公司
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