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Instant nutritional freeze-dried noodles and preparation method thereof

A freeze-dried and nutritious technology, applied in the field of pasta, can solve the problems of easily destroying the nutrition and health of freeze-dried noodles, easy to cover up the freshness of quick-frozen noodles, and the taste of seasoning packets, etc., to enhance human immunity, increase natural pigments and vegetables and fruits Fragrance, effect of reducing growth rate

Pending Publication Date: 2020-09-15
漳州童世界食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] And most of the existing freeze-dried noodles do not contain rich nutrition, and the noodles made in the quick-freezing process, factors such as noodle component content, degree of cooking and water content have also produced a certain degree of breaking rate and cooking loss of noodles. At the same time, the taste of the existing seasoning package itself is too heavy, which can easily cover up the freshness of the quick-frozen noodles itself, and many additives in the soup are also likely to destroy the nutrition and health of the freeze-dried noodles.

Method used

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  • Instant nutritional freeze-dried noodles and preparation method thereof
  • Instant nutritional freeze-dried noodles and preparation method thereof
  • Instant nutritional freeze-dried noodles and preparation method thereof

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preparation example Construction

[0047] A method for preparing instant nutritious freeze-dried noodles comprises two parts: preparing quick-frozen cooked bread and preparing seasoning soup packets.

[0048] Described preparation quick-frozen cooked bread, comprises the following steps:

[0049] 1.1) Prepare mixed flour

[0050] Weigh wheat flour, corn flour, black sesame powder, fish bone meal, modified protein, sodium stearoyl lactylate, sodium starch phosphate and sodium tripolyphosphate according to a certain mass ratio, add them to the mixer, and stir for 30 to 60 minutes Afterwards, make mixed flour;

[0051] 1.2) Preparation of fruit and vegetable juice

[0052] Weigh kale, tomatoes, cranberries, spinach, kelp and carrots according to a certain mass ratio, wash them separately, peel and remove the core, then put them into a juicer, and add 1 / 5 times the mass of Pure water is used to squeeze the juice, and then the squeezed juice is filtered through a non-woven fabric to obtain fruit and vegetable jui...

Embodiment 1

[0073] A kind of instant nutritious freeze-dried noodles, including quick-frozen cooked bread and seasoning soup bag;

[0074] The formula of quick-frozen cooked bread according to mass components is as follows: 240 parts of wheat flour, 45 parts of corn flour, 16 parts of black sesame powder, 12 parts of fish bone meal, 1 part of modified protein, 0.1 part of sodium stearoyl lactylate, 0.3 parts of sodium starch phosphate 0.1 parts of sodium tripolyphosphate, 4 parts of kale, 12 parts of tomatoes, 10 parts of cranberries, 10 parts of spinach, 4 parts of kelp and 10 parts of carrots.

[0075] Among them, the fineness of wheat flour, corn flour, black sesame powder and fish bone meal is 90 mesh, and the modified protein is modified zein alcohol protein. Put it in a 60% ethanol solution, then place it in a shaker, heat it to keep the temperature in the shaker at 50°C, shake it for 30 minutes, then carry out suction filtration, and then use the modified solution for salting-out t...

Embodiment 2

[0091] A kind of instant nutritious freeze-dried noodles, including quick-frozen cooked bread and seasoning soup bag;

[0092] The formula of quick-frozen cooked bread according to mass components is as follows: 280 parts of wheat flour, 60 parts of corn flour, 20 parts of black sesame powder, 20 parts of fish bone meal, 2 parts of modified protein, 0.3 part of sodium stearoyl lactylate, 0.7 part of sodium starch phosphate 0.3 parts of sodium tripolyphosphate, 5 parts of kale, 15 parts of tomatoes, 13 parts of cranberries, 12 parts of spinach, 7 parts of kelp and 15 parts of carrots.

[0093] Among them, the fineness of wheat flour, corn flour, black sesame powder and fish bone meal is 95 mesh, and the modified protein is modified zein alcohol protein. The preparation method is as follows: adding corn flour to the volume fraction of 8 times its total mass Put it in a 60% ethanol solution, then place it in a shaker, heat it to keep the temperature in the shaker at 55°C, shake i...

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Abstract

The invention discloses instant nutritional freeze-dried noodles and a preparation method thereof. The instant nutritional freeze-dried noodles comprise quick-frozen cooked bread and a seasoning soupbag. The quick-frozen noodles of the instant nutritional freeze-dried noodles provided by the invention are reasonable in component proportion, pure in taste, rich in nutrients, capable of enhancing human body immunity enhancement, and high in freezing resistance and recovery capability. The seasoning soup bag is mainly prepared from flavoring materials used for freshness improvement, apart from necessary seasonings such as edible salt, white granulated sugar and fistular onion stalk powder, so that the natural deliciousness of the prepared quick-frozen noodles is increased. The seasoning soupbag contains mutton fat oil, cinnamon, fennel and radix et rhizoma nardostachyos, and the cinnamon, the fennel and the radix et rhizoma nardostachyos cooperate with the mutton fat oil to generate theeffects of warming and invigorating yang qi, warming the liver and enlivening the spleen, and can be matched with the quick-frozen noodles to further enhance the immunity of the human body. The preparation method of the instant nutritional freeze-dried noodles provided by the invention is simple and reasonable, short in production period and low in cost.

Description

technical field [0001] The invention relates to the technical field of pasta, in particular to instant nutrient freeze-dried noodles, and at the same time, the invention also relates to a preparation method of instant nutrient freeze-dried noodles. Background technique [0002] Freeze-dried noodles are instant noodles processed by freeze-drying (freeze-drying) technology. Instant noodles have gone through three eras. The first generation is fried noodles, the second generation is hot air dried noodles, and the third generation is freeze-dried noodles. The production process of freeze-dried noodles is different from the first and second generation instant noodles. It is richer and keeps its nutrients better. It has the advantages of non-fried, good taste, long shelf life, convenient eating, and no preservatives. In the case of frozen storage, it not only maintains the original color of noodles, Fragrance, taste and nutrition, when eating, it is like cooking in the kitchen, a...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L25/00A23L17/00A23L19/00A23L17/60A23L33/10A23L29/00A23L27/10
CPCA23L7/113A23L25/30A23L17/70A23L19/09A23L17/60A23L33/10A23L29/045A23L29/04A23L29/05A23L27/10A23V2002/00A23V2200/324A23V2200/30A23V2200/14A23V2250/54A23V2250/1618A23V2250/1614
Inventor 洪添荣
Owner 漳州童世界食品有限公司
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