CN111096417A - Non-fried instant noodles and preparation method thereof - Google Patents
Non-fried instant noodles and preparation method thereof Download PDFInfo
- Publication number
- CN111096417A CN111096417A CN201811254903.7A CN201811254903A CN111096417A CN 111096417 A CN111096417 A CN 111096417A CN 201811254903 A CN201811254903 A CN 201811254903A CN 111096417 A CN111096417 A CN 111096417A
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- China
- Prior art keywords
- flour
- parts
- fried instant
- instant noodles
- auxiliary materials
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- XZWYZXLIPXDOLR-UHFFFAOYSA-N metformin Chemical compound CN(C)C(=N)NC(N)=N XZWYZXLIPXDOLR-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229960003105 metformin Drugs 0.000 claims abstract description 9
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 7
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 7
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 7
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 7
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- 239000000049 pigment Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 239000002562 thickening agent Substances 0.000 claims abstract description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 3
- 238000001035 drying Methods 0.000 claims description 15
- 235000012149 noodles Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 241000121220 Tricholoma matsutake Species 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 6
- 235000003642 hunger Nutrition 0.000 abstract description 3
- 238000009098 adjuvant therapy Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000006872 improvement Effects 0.000 description 8
- 241000219051 Fagopyrum Species 0.000 description 4
- 230000007547 defect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
The invention relates to non-fried instant noodles, which comprise flour cakes, wherein the flour cakes comprise the following raw material components: the buckwheat flour, the highland barley flour, the soybean flour, the cassava starch, the metformin and auxiliary materials, wherein the auxiliary materials are any one or a mixture of at least two of water, monosodium glutamate, edible salt, phosphate, a thickening agent, an emulsifying agent, a forming agent or a pigment. The invention has reasonable formula, can meet the requirements of diabetes patients, can be used for allaying hunger of the diabetes patients, and can ensure that the flour cake has the effect of adjuvant therapy after being eaten because the raw material components of the flour cake contain the metformin.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to non-fried instant noodles and a preparation method thereof.
Background
The instant noodles are popular and loved by people for birth because of the delicacy and convenience. Along with the acceleration of the globalization process and the improvement of the pace of life, the instant noodles which can quickly allay hunger and are rich in nutrition are more and more popular with people.
For diabetes patients, rice cannot be fully eaten, fruits cannot be eaten much, and sweetmeats basically do not touch. The existing instant noodles can not meet the eating requirements, so that the instant noodles suitable for diabetic patients are urgently needed.
Disclosure of Invention
In order to solve the defects of the prior art, the invention provides non-fried instant noodles and a preparation method thereof.
The invention relates to non-fried instant noodles, which comprise flour cakes, wherein the flour cakes comprise the following raw material components: the buckwheat flour, the highland barley flour, the soybean flour, the cassava starch, the metformin and auxiliary materials, wherein the auxiliary materials are any one or a mixture of at least two of water, monosodium glutamate, edible salt, phosphate, a thickening agent, an emulsifying agent, a forming agent or a pigment.
As a further improvement of the invention, the raw material components of the flour cake comprise, by weight: 60-80 parts of buckwheat flour, 20-30 parts of highland barley flour, 20-30 parts of soybean flour, 15-20 parts of cassava starch, 5-25 parts of metformin and 5-20 parts of auxiliary materials, wherein the auxiliary materials are any one or a mixture of at least two of water, monosodium glutamate, edible salt, phosphate, a thickening agent, an emulsifying agent, a forming agent or a pigment.
As a further improvement of the invention, the raw material components of the flour cake also comprise 1-5 parts of pine mushroom powder.
As a further improvement of the invention, the seasoning block is also included.
The invention also provides a preparation method of the non-fried instant noodles, which comprises the following steps:
the method comprises the following steps: mixing flour raw materials, kneading for 15-25min, and cutting into strips;
step two: boiling the well cut noodles in boiling water for 125-200s, fishing out and putting into a mould;
step three: putting the noodles and the mould into a dryer for drying, demoulding and packaging to obtain the product.
As a further improvement of the invention, in the step one, the length of the noodle after cutting is 1-3mm, and the width is 10-20 cm.
As a further improvement of the invention, the dough kneading time in the first step is 18-20 min.
As a further improvement of the invention, the drying temperature of the dryer is 40-80 ℃, and the drying time is 30-60 min.
As a further improvement of the invention, the drying temperature of the dryer is 60 ℃, and the drying time is 35 min.
Compared with the prior art, the invention has the following beneficial effects:
the invention has reasonable formula, can meet the requirements of diabetes patients, can be used for allaying hunger of the diabetes patients, and can ensure that the flour cake has the effect of adjuvant therapy after being eaten because the raw material components of the flour cake contain the metformin. The raw material components of the noodle cake provided by the invention are all low-sugar components, so that the eating requirement can be met, and the defect that the existing instant noodle for diabetics cannot eat is overcome.
The preparation method of the flour cake is a non-frying preparation process, does not contain oil, has long storage life and meets the requirements of the current healthy diet.
Detailed Description
The present invention is further illustrated by the following examples.
Example 1
A non-fried instant noodle comprising a dough cake, wherein the raw material components of the dough cake comprise: the buckwheat flour, the highland barley flour, the soybean flour, the cassava starch, the metformin and auxiliary materials, wherein the auxiliary materials are any one or a mixture of at least two of water, monosodium glutamate, edible salt, phosphate, a thickening agent, an emulsifying agent, a forming agent or a pigment.
Example 2
The invention relates to a non-fried instant noodle cake which comprises the following raw material components in parts by weight: 60-80 parts of buckwheat flour, 20-30 parts of highland barley flour, 20-30 parts of soybean flour, 15-20 parts of cassava starch, 5-25 parts of metformin and 5-20 parts of auxiliary materials, wherein the auxiliary materials are any one or a mixture of at least two of water, monosodium glutamate, edible salt, phosphate, a thickening agent, an emulsifying agent, a forming agent or a pigment, and the rest is consistent with the scheme of the embodiment 1.
Example 3
The raw material components of the cake of the non-fried instant noodles further comprise 1-5 parts of pine mushroom powder, and the rest is the same as the scheme of the embodiment 1 or 2.
Example 4
The non-fried instant noodles of the present invention further comprise seasoning blocks, and the rest is the same as any of the embodiments 1 to 3.
Example 5
The preparation method of the non-fried instant noodles comprises the following steps:
the method comprises the following steps: mixing flour raw materials, kneading for 15-25min, and cutting into strips;
step two: boiling the well cut noodles in boiling water for 125-200s, fishing out and putting into a mould;
step three: putting the noodles and the mould into a dryer for drying, demoulding and packaging to obtain the product.
Example 6
In the first step of the preparation method of the non-fried instant noodles of the present invention, the length of the noodle after cutting is 1-3mm, the width is 10-20cm, and the rest is the same as the scheme of example 5.
Example 7
The dough kneading time in the first step of the preparation method of the non-fried instant noodles is 18-20min, and the rest is consistent with the scheme of the example 6.
Example 8
The drying temperature of the dryer of the preparation method of the non-fried instant noodles is 40-80 ℃, the drying time is 30-60min, and the rest is consistent with the scheme of the embodiment 7.
Example 9
The drying temperature of the dryer of the preparation method of the non-fried instant noodles is 60 ℃, the drying time is 35min, and the rest is consistent with the scheme of the embodiment 8.
The foregoing is illustrative and explanatory of the invention and is not intended to limit the advantages attainable thereby, and it is within the scope of the present application for any one or more of the advantages to be realized, whether simple changes in construction and/or implementation in some embodiments are possible in the practice of the invention.
Claims (9)
1. A non-fried instant noodle is characterized by comprising a noodle cake, wherein the raw material components of the noodle cake comprise: the buckwheat flour, the highland barley flour, the soybean flour, the cassava starch, the metformin and auxiliary materials, wherein the auxiliary materials are any one or a mixture of at least two of water, monosodium glutamate, edible salt, phosphate, a thickening agent, an emulsifying agent, a forming agent or a pigment.
2. The non-fried instant noodles according to claim 1, wherein the raw material components of the cake comprise, in parts by weight: 60-80 parts of buckwheat flour, 20-30 parts of highland barley flour, 20-30 parts of soybean flour, 15-20 parts of cassava starch, 5-25 parts of metformin and 5-20 parts of auxiliary materials, wherein the auxiliary materials are any one or a mixture of at least two of water, monosodium glutamate, edible salt, phosphate, a thickening agent, an emulsifying agent, a forming agent or a pigment.
3. The non-fried instant noodles of claim 2 wherein the raw material components of said cake further comprise 1-5 parts of matsutake flour.
4. The non-fried instant noodles of claim 1 further comprising seasoning bits.
5. A method of preparing non-fried instant noodles according to any of claims 1 to 4, comprising the steps of:
the method comprises the following steps: mixing flour raw materials, kneading for 15-25min, and cutting into strips;
step two: boiling the well cut noodles in boiling water for 125-200s, fishing out and putting into a mould;
step three: putting the noodles and the mould into a dryer for drying, demoulding and packaging to obtain the product.
6. The method of preparing non-fried instant noodles according to claim 5, wherein the length of the noodle strings after cutting is 1-3mm and the width is 10-20cm in the first step.
7. The method of claim 5 or 6, wherein the time for kneading the noodles in the first step is 18-20 min.
8. The method of claim 5 or 6, wherein the drying temperature of the dryer is 40-80 ℃ and the drying time is 30-60 min.
9. The method of claim 8, wherein the drying temperature of the dryer is 60 ℃ and the drying time is 35 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811254903.7A CN111096417A (en) | 2018-10-26 | 2018-10-26 | Non-fried instant noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811254903.7A CN111096417A (en) | 2018-10-26 | 2018-10-26 | Non-fried instant noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111096417A true CN111096417A (en) | 2020-05-05 |
Family
ID=70418984
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811254903.7A Withdrawn CN111096417A (en) | 2018-10-26 | 2018-10-26 | Non-fried instant noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111096417A (en) |
-
2018
- 2018-10-26 CN CN201811254903.7A patent/CN111096417A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200505 |