CN101069522A

CN101069522A - Instant noodles of essence of both refined and coarse grains

Info

Publication number: CN101069522A
Application number: CNA2006100780884A
Authority: CN
Inventors: 李海胜
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-05-09
Filing date: 2006-05-09
Publication date: 2007-11-14

Abstract

The present invention provides a kind of natural green main food-five-cereals refined instant noodles. It is made up by using five cereals (husked gaoliang, millet, wheat, soybean and mung bean) and potato through a certain preparation process. Said instant noodles have rich nutrients and contain no additive and colouring matter, and its taste is palatable.

Description

Instant noodles of essence of both refined and coarse grains

The present invention relates to the fast food staple food that is mixed with by five kinds of coarse cereals and a kind of vegetables.

In the prior art of present fast food, most fast food faces all are to be processed by single a kind of face, and do not contain vegetables in the noodles, and for example Chef Kang's instant noodles are made ripe processing by the fine flour bar via exploding.Thisly exist not enough in the ripe reservation of noodles in nutrition of fried system by single a kind of: some nutrition is destroyed in frying course.Therefore people are very prudent at edible similar instant noodles: eat less or do not eat.

The purpose of this invention is to provide a kind of by five cereals and vegetables through science formulated nutritious non-fried (not causing the destruction of nutrition), do not contain additive and pigment, natural true qualities, mouthfeel chewiness, keep grain dish elite promptly steep instant instant noodles.

Five kinds of used grains of the present invention are: Chinese sorghum, millet, wheat, soya bean, mung bean, a kind of vegetables are potatoes.

Have now found that the kind that the various grains noodle on the market is contained is the 2-3 kind, and do not contain vegetables, and promote the noodles vividness with pigment, protect mouthfeel and the chewiness of making noodles with additive, the ratio of mixing has randomness, no scientific matching, very unstable, the shelf-life is difficult to determine, lays particular emphasis on the management mode of stall with goods spread out on the ground for sale formula, the market occupancy volume is very little, be difficult on a large scale, a lot of common people are very unclear at heart to its nutrition, are difficult to form enough approvals.

According to the present invention, with Chinese sorghum, millet, soya bean, mung bean in _ 5: 1: 1.4: 1.6_ _ _ ratio mix the back and wear into flour mixed with adulterants with flour milling machine; To mix cotton, fine flour, potato starch again in _ 9: 80: 11_ _ _ _ _ _ _ _ _ _ ratio be mixed and made into the five cereals face; With five cereals face and water in 1: 4_ _ _ _ _ _ _ _ ratio makes starch adhesive and promptly is available on the machine and produces instant noodles of essence of both refined and coarse grains.

In the process for preparation of flour mixed with adulterants, mung bean reduction _ _ 0.1% o'clock, soya bean can correspondingly increase _ and _ 0.1%, in the process for preparation of five cereals face, fine flour reduction _ _ 0.5% o'clock, no matter the corresponding increase of little rice and flour _ _ 0.5% is at flour mixed with adulterants, still in the process for preparation of five cereals face, the maximum ratio that reduces or increase is no more than _ and _ _ 5%.

The present invention also proposes the non-fried curing process that machine on the instant noodles of essence of both refined and coarse grains is formed into out product.

Machine on the starch adhesive → pouring slurry moulding → high-temperature vapour cooks → dry → cut → check → pack → put in storage.

The instant noodles of essence of both refined and coarse grains of making in ratio of the present invention is compared with existing instant noodles to have: 1, mouthfeel chewiness, 2, balanced in nutrition, the various trace elements of 17 seed amino acids and needed by human all comprises wherein, 3, natural true qualities, 4, do not contain additive and pigment, 5, long shelf-life (a year), 6, non-fried (nutrition does not go to pot).

The present invention writes and understands grain and kind, configuration proportion and adjusting range of vegetables and the non-fried production method of making finished product of making instant noodles of essence of both refined and coarse grains.

Embodiment 1

Dried Chinese sorghum, millet, soya bean, mung bean mixed well by 10 kilograms, 2 kilograms, 2.8 kilograms, 3.2 kilograms weight amount wear into flour mixed with adulterants, get 9 kilograms of flour mixed with adulterants, 80 kilograms of fine flours, 11 kilograms of potato starches then and mix the five cereals face of making, again double centner five cereals face is mixed with 400 kg water and make starch adhesive and promptly be available on the machine and produce the instant noodles of essence of both refined and coarse grains finished product.

Claims

Instant noodles of essence of both refined and coarse grains by flour mixed with adulterants (configuration proportion of jowar, millet, soya bean, mung bean is 5: 1: 1.4: 1.6_ _ _ _ _ _ _ _), fine flour, potato starch is by 9: 80: 11_ _ _ _ _ _ _ proportioning be made into.
2. instant noodles of essence of both refined and coarse grains according to claim 1 is characterized in that the mung bean in the flour mixed with adulterants reduces _ 0.1%, the corresponding raising _ 0.1_% of soya bean; Fine flour reduction _ 0.5_% in the system five cereals face, the corresponding raising of millet _ _ 0.5%.Certain grain improves the ratio maximum that simultaneously another kind of grain reduces and is no more than _ and _ _ 5%.
3. according to claim 1,2 described, the title of " instant noodles of essence of both refined and coarse grains " should be protected.