CN107334058A - A kind of non-fried instant noodle and preparation method thereof - Google Patents

Abstract

The invention discloses a non-fried instant noodle and a preparation method thereof, which solves the problems in the prior art that the instant noodle needs boiling water to be brewed, the brewing time is long, and the nutritional structure is single. The instant noodles of the present invention are made of the following raw materials in parts by weight: 60-90 parts of wheat starch, 30-50 parts of cornstarch, 10-30 parts of mung bean flour, 15-25 parts of cornstarch, 15-40 parts of peanut flour, pregelatinized 10‑28 parts of starch; peanut powder is obtained by crushing peanuts after extracting oil. The preparation method of the present invention specifically comprises the following steps: preparing materials; mixing; ripening; cutting into strips; drying and packaging to obtain the finished product. The instant noodles of the invention are rich in nutrition, can be brewed with warm water, and the brewing time is short. The method of the invention has the advantages of simple process, convenient operation and low production cost.

Description

A kind of non-fried instant noodles and preparation method thereof

technical field

The invention belongs to the technical field of food processing, and in particular relates to non-fried instant noodles and a preparation method thereof.

Background technique

Instant noodles, also known as instant noodles, instant noodles, cup noodles, instant noodles, instant noodles, instant noodles, are a kind of noodle food that can be cooked and eaten with hot water in a short time. Instant noodles have become popular fast food because of their small size, easy to carry and store. But in the prior art, instant noodles have the problem that boiling water is required for brewing, and the brewing time is long. And instant noodles are made of wheat starch or cornstarch as the main raw material, and there is also the problem of single nutritional structure.

Therefore, to provide a kind of non-fried instant noodles, which is rich in nutrition, can be brewed in warm water, and the brewing time is short, has become an urgent problem to be solved by those skilled in the art.

Contents of the invention

The technical problem solved by the invention is to provide a non-fried instant noodle, which solves the problems in the prior art that the instant noodle needs boiling water to be brewed, the brewing time is long, and the nutritional structure is single.

The invention also provides a preparation method of non-fried instant noodles.

The technical scheme that the present invention adopts is as follows:

The non-fried instant noodles of the present invention are made of the following raw materials in parts by weight: 60-90 parts of wheat starch, 30-50 parts of corn starch, 10-30 parts of mung bean powder, 15-25 parts of cornstarch, peanut 15-40 parts of powder, 10-28 parts of pregelatinized starch; the peanut powder is obtained by crushing peanuts after extracting oil.

Further, it is made from the following raw materials in parts by weight: 70-85 parts of wheat starch, 36-44 parts of corn starch, 14-24 parts of mung bean powder, 18-23 parts of cornstarch, 20-35 parts of peanut powder, pregelatinized 16-22 parts of starch.

Further, 78 parts of wheat starch, 40 parts of corn starch, 20 parts of mung bean flour, 21 parts of corn flour, 25 parts of peanut flour, and 18 parts of pregelatinized starch.

Further, the peanut powder is obtained by extracting fats and oils through a cold pressing process.

Further, the raw materials are all passed through a 180-mesh sieve.

A kind of preparation method of non-fried instant noodles of the present invention specifically comprises the following steps:

Step 1: Prepare raw materials: take the raw materials by weight;

Step 2: mixing: adding water to the material and mixing evenly, so that the water content of the mixed material is 25-35%;

Step 3: ripening: ripening the mixed material at 30-50°C;

Step 4: Cutting into strips: Cutting and calendering the cured mixed material, and then shredding to obtain wet noodles;

Step 5: Drying and packaging: Freeze-dry the wet noodles, pack them, and get ready.

Further, in the step 2, the water content of the mixed material is 30%.

Further, the curing temperature in step 3 is 40°C, and the curing time is 1-2 hours.

The mung bean flour of the present invention is obtained by pulverizing mung beans. Mung bean (Vigna radiata (Linn.) Wilczek.), belongs to the bean family. Also known as Qingxiaodou (named for its green color), Ludou, Zhidou, etc., it has been cultivated in China for more than two thousand years. Mung beans are rich in nutrition. Every 100 grams of mung beans contains 23.8 grams of protein, 58.8 grams of carbohydrates, 0.5 grams of fat, 80 mg of calcium, 360 mg of phosphorus, and 6.8 mg of iron. It also contains carotene, vitamin B1:, vitamin B2:, vitamin E, niacin and various mineral elements. The protein contained in mung bean is mainly globulin, and contains methionine, tryptophan, tyrosine and other amino acids; in the phospholipids contained, there are phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phospholipids Acylserine and other components.

The millet flour of the present invention is obtained by shelling and crushing the millet. Chestnut (scientific name: Castanea mollissima BL.), also known as: chestnut (common name), chestnut (combination of things), Kui Li (Hebei and other provinces), Mao Li (Henan), Feng Li (Guangdong), known as the "King of Dried Fruits". "Reputation, it is also known as "ginseng fruit" abroad. It is rich in nutrition, containing up to 70.1% sugar and starch, and 7% protein. In addition, it also contains fat, calcium, phosphorus, iron, various vitamins and trace elements, especially the content of vitamin C, B1 and carotene is higher than that of ordinary dried fruits. Chestnuts are rich in nutrients. Sugar, carotene, thiamine, riboflavin, niacin, ascorbic acid, protein, fat, inorganic salts and other nutrients. Chinese medicine believes that chestnut has the functions of nourishing the kidney and spleen, strengthening the body, benefiting the stomach and calming the liver. Known as "the fruit of the kidney".

The peanut fruit of the present invention contains nutritional components such as protein, fat, sugar, vitamin A, vitamin B6, vitamin E, vitamin K, and mineral calcium, phosphorus, iron, etc., and contains 8 kinds of amino acids and unsaturated amino acids required by the human body. Fatty acids, including lecithin, choline, carotene, crude fiber and other substances. The fat content is 44%-45%, the protein content is 24-36%, and the sugar content is about 20%. Rich in vitamin B2, PP, A, D, E, calcium and iron. And contains thiamine, riboflavin, niacin and other vitamins. It can promote the development of human brain cells and enhance memory. The extracted peanuts are still rich in protein, vitamins, trace elements and other nutrients.

Compared with the prior art, the invention has the following beneficial effects: the instant noodles of the invention are rich in nutrition, can be brewed with warm water, and the brewing time is short. The method of the invention has the advantages of simple process, convenient operation and low production cost.

The present invention adds mung bean powder, cornstarch powder and peanut powder on the basis of common instant raw materials to make its nutritional structure more comprehensive and rich. In addition, peanuts extracted from oil are used, and there is no frying process in the preparation method, so that the instant noodles have low oil content, are more beneficial to human health, and fully utilize peanut resources. In the invention, an appropriate amount of pregelatinized starch is added to the raw materials, so that the mixing process does not need to be heated, and the operation is more convenient and controllable. The invention adopts freeze-drying, so that the product quality is looser, a plurality of dense small holes are formed inside the noodles, and the noodles can be opened without boiling water for brewing, and the brewing time is short.

detailed description

The present invention will be further described below in conjunction with the examples, and the mode of the present invention includes but not limited to the following examples.

A non-fried instant noodle, made of the following raw materials in parts by weight: 60-90 parts of wheat starch, 30-50 parts of corn starch, 10-30 parts of mung bean powder, 15-25 parts of cornstarch, and 15-40 parts of peanut powder , 10-28 parts of pregelatinized starch; the peanut powder is obtained by crushing peanuts after extracting oil.

Further, it is made of the following raw materials in parts by weight: 70-85 parts of wheat starch, 36-44 parts of corn starch, 14-24 parts of mung bean powder, 18-23 parts of cornstarch, 20-35 parts of peanut powder, pregelatinized 16-22 parts of starch.

Further, 78 parts of wheat starch, 40 parts of corn starch, 20 parts of mung bean flour, 21 parts of corn flour, 25 parts of peanut flour, and 18 parts of pregelatinized starch.

Further, the peanut powder is obtained by extracting fats and oils through a cold pressing process.

Further, the raw materials are all passed through a 180-mesh sieve.

A kind of preparation method of non-fried instant noodles of the present invention specifically comprises the following steps:

Step 1: Prepare raw materials: take the raw materials by weight;

Step 2: mixing: adding water to the material and mixing evenly, so that the water content of the mixed material is 25-35%;

Step 3: ripening: ripening the mixed material at 30-50°C;

Step 4: Cutting into strips: Cutting and calendering the cured mixed material, and then shredding to obtain wet noodles;

Step 5: Drying and packaging: Freeze-dry the wet noodles, pack them, and get ready.

In the step 2, the water content of the mixed material is 30%.

The aging temperature in step 3 is 40° C., and the aging time is 1-2 hours.

Example 1

A preparation of non-fried instant noodles.

The weight ratio of raw materials is: 78 parts of wheat starch, 40 parts of corn starch, 20 parts of mung bean powder, 21 parts of cornstarch, 25 parts of peanut powder, and 18 parts of pregelatinized starch.

Among them, the peanut powder is obtained after extracting oil by cold pressing process. All the above-mentioned raw materials are passed through a 180-mesh sieve.

The preparation method specifically comprises the following steps:

Step 1: Prepare materials: Weigh 78 parts of wheat starch, 40 parts of cornstarch, 20 parts of mung bean powder, 21 parts of cornstarch, 25 parts of peanut powder, and 18 parts of pregelatinized starch by weight;

Step 2: Mixing: add water to the above materials and mix evenly, so that the water content of the mixed materials is 30%;

Step 3: ripening: aging the mixed material at 40°C for 2 hours;

Step 4: Cutting into strips: Cutting and calendering the cured mixed material, and then shredding to obtain wet noodles;

Step 5: Drying and packaging: Freeze-dry the wet noodles, pack them, and get ready.

Example 2

A preparation of non-fried instant noodles.

The weight ratio of raw materials is: 60 parts of wheat starch, 50 parts of corn starch, 30 parts of mung bean powder, 25 parts of cornstarch, 15 parts of peanut powder, and 28 parts of pregelatinized starch.

Among them, the peanut powder is obtained after extracting oil by cold pressing process. All the above-mentioned raw materials are passed through a 180-mesh sieve.

The preparation method specifically comprises the following steps:

Step 1: Prepare materials: take by weight 60 parts of wheat starch, 50 parts of corn starch, 30 parts of mung bean powder, 25 parts of cornstarch, 15 parts of peanut powder, and 28 parts of pregelatinized starch;

Step 2: Mixing: add water to the above materials and mix evenly, so that the water content of the mixed materials is 25%;

Step 3: ripening: aging the mixed material at 50°C for 1 hour;

Step 4: Cutting into strips: Cutting and calendering the cured mixed material, and then shredding to obtain wet noodles;

Step 5: Drying and packaging: Freeze-dry the wet noodles, pack them, and get ready.

Example 3

A preparation of non-fried instant noodles.

The weight ratio of raw materials is: 90 parts of wheat starch, 30 parts of corn starch, 10 parts of mung bean powder, 15 parts of corn flour, 40 parts of peanut powder, and 10 parts of pregelatinized starch.

Among them, the peanut powder is obtained after extracting oil by cold pressing process. All the above-mentioned raw materials are passed through a 180-mesh sieve.

The preparation method specifically comprises the following steps:

Step 1: Prepare materials: weigh 90 parts of wheat starch, 30 parts of cornstarch, 10 parts of mung bean powder, 15 parts of cornstarch, 40 parts of peanut powder, and 10 parts of pregelatinized starch by weight;

Step 2: Mixing: add water to the above materials and mix evenly, so that the water content of the mixed materials is 35%;

Step 3: ripening: aging the mixed material at 30°C for 2 hours;

Step 4: Cutting into strips: Cutting and calendering the cured mixed material, and then shredding to obtain wet noodles;

Step 5: Drying and packaging: Freeze-dry the wet noodles, pack them, and get ready.

Example 4

This embodiment is a comparative example.

Compared with Example 3, this example is dried with hot air at 80° C. for 2 hours, and the rest of the steps are the same.

Example 5

The instant noodles of embodiment 1-4 gained add water and brew, and result is as follows:

It can be seen from the above results that the preparation method of the present invention greatly reduces the brewing time of instant noodles and reduces the water temperature.

The above-mentioned embodiment is only one of the preferred implementation modes of the present invention, and should not be used to limit the scope of protection of the present invention, but any modification or embellishment without substantive significance made on the main design concept and spirit of the present invention shall be solved by it. If the technical problems are still consistent with the present invention, all should be included in the protection scope of the present invention.

Claims (8)

1. A kind of 1. non-fried instant noodle, it is characterised in that：It is made up of the raw material of following parts by weight：Wheaten starch 60-90 parts, corn Starch 30-50 parts, mung bean flour 10-30 parts, Chinese chestnut powder 15-25 parts, peanut powder 15-40 parts, pre-gelatinized starch 10-28 parts；It is described Peanut powder is to crush gained after peanut squeezes grease.
2. A kind of 2. non-fried instant noodle, it is characterised in that：It is made up of the raw material of following parts by weight：Wheaten starch 70-85 parts, corn Starch 36-44 parts, mung bean flour 14-24 parts, Chinese chestnut powder 18-23 parts, peanut powder 20-35 parts, pre-gelatinized starch 16-22 parts.
3. A kind of 3. non-fried instant noodle, it is characterised in that：It is made up of the raw material of following parts by weight：78 parts of wheaten starch, corn form sediment 40 parts of powder, 20 parts of mung bean flour, 21 parts of Chinese chestnut powder, 25 parts of peanut powder, 18 parts of pre-gelatinized starch.
4. A kind of 4. non-fried instant noodle, it is characterised in that：The peanut powder is to squeeze gained after grease using cold pressing process.
5. A kind of 5. non-fried instant noodle, it is characterised in that：The raw material crosses 180 eye mesh screens.
6. A kind of 6. preparation method of non-fried instant noodle according to claim 1-5 any one, it is characterised in that：Tool Body comprises the following steps：

   Step 1：Stock：The raw material is weighed by weight；

   Step 2：Mixing：The material is mixed with water, it is 25-35% to make mixed material moisture；

   Step 3：Curing：By the mixed material in 30-50 DEG C of curing；

   Step 4：Slitting：By chopping again after the mixed material cutting calendering after curing, wet noodles are obtained；

   Step 5：Dry and pack：The wet noodles are freeze-dried, packaging, produced.
7. 7. preparation method according to claim 6, it is characterised in that：In the step 2, mixed material moisture is 30%.
8. 8. preparation method according to claim 7, it is characterised in that：The temperature cured in the step 3 is 40 DEG C, curing Time is 1-2 hours.