CN1181893A

CN1181893A - Instant spirulina noodles

Info

Publication number: CN1181893A
Application number: CN96117775A
Authority: CN
Inventors: 郎家文
Original assignee: Individual
Current assignee: Individual
Priority date: 1996-11-11
Filing date: 1996-11-11
Publication date: 1998-05-20

Abstract

Instant spirulina noodles as one kind of functional food features that its noodles cake and/or seasoning bag contains spirulina. Spirulina has rich nutrients, especially high content of beta-carotin and other physiological active matter, and adding one gram if it into instant noodles is equal to adding one Kg of vegetable. The said instant spirulina noodles has high nutritive value, and they can regulate physiological function, promote metabolism and increase organism's immunity. Low spirulina content makes it possible to produce the saie instant spirulina noodles through available technological process.

Description

Instant spirulina noodles

The present invention relates to a kind of food, particularly a kind of instant flour food.

Commercially available instant noodles are very popular with the suitable masses of its taste, instant.Because distinctive preparing process of instant noodles and production method, existing instant noodles Chang Yin is lacked dredge dish class natural complex and carrotene and dry property is big, hinder the consumer often edible.For overcoming the big scarce limit of the dry property of instant noodles, the manufacturer that has has taked to add the measure that dish is dredged in dehydration in seasoning matter such as toppings bag.Because of the instant noodles technology of the package need satisfy the requirement that the consumer is easy to carry and eats, limited the addition that dish is dredged in dehydration.And vitamin and carotene carotene content that general dehydration is dredged in the dish are low, and be little to the effect that overcomes the dry property of instant noodles.Before the present invention makes, have about the functional food spirulina and be rich in reporting for work of amino acid, nucleic acid, phycochrome albumen, the poly-polysaccharide in Portugal, gamma-Linolenic acid, enzyme, vitamin B1, vitamin B2, vitamin B6, cobalamin, vitamin E, biotin and beta carotene and physiological activator.Inventions such as spirulina soft sweet, spirulina ice cream, spirulina defective material and nutritious algae liquid are announced in succession in generation, but still none example is added spirulina in fried food or the instant noodles fast food to.

Purpose of the present invention just provides a kind of instant spirulina noodles of nutritious, no dry property, make instant noodles contain abundant natural complex, beta carotene, phycochrome albumen and physiological activator, the nutrition of balance instant noodles overcomes the dry property of instant noodles, improves the instant noodles nutritive value.

The object of the present invention is achieved like this: a kind of instant spirulina noodles is added with spirulina in the seasoning matter such as face cake and/or toppings bag, tartar sauce bag.When instant noodles are 100 parts, the weight content of spirulina powder in face cake or seasoning matter is 0.1～20 part, and the weight ratio of seasoning matter such as face cake and/or toppings bag, sauce bag and spirulina powder is the face cake: spirulina powder=100: 0.1-20 or seasoning matter: spirulina powder=10: 1-20.Certainly, also can add spirulina algae mud in proportion.

Present invention is described below in conjunction with embodiment, but should not think that the present invention is had any qualification by following specific examples.

Components contents is represented with weight among each embodiment.

Embodiment 1

By with face, slaking, roll sheet, slivering, typing, steaming face, cut-out, folding, fried, cooling process is produced the face cake, with face the time, add spirulina powder, 100 portions of face cakes add 0.1-20 part spirulina powder, optimum addition is that 100 portions of face cakes add 2 parts of spirulina powders, evenly mixes.Contain spirulina in the present embodiment face cake, nutrient balance has overcome the dry property of instant noodles, has improved the nutritive value of instant noodles.

Embodiment 2

By with face, slaking, roll sheet, slivering, typing, steaming face, cut-out, folding, fried, cooling process is produced the face cake, when cooling, spirulina powder is evenly dusted on the face cake, 100 portions of face cakes add 0.1-20 part spirulina powder, and the best amount of dusting is to add 2 parts of spirulina powders in 100 portions of face cakes.The spirulina-active height that contains in the present embodiment face cake, nutritious, overcome the dry property of instant noodles, improved instant noodles value.

Embodiment 3

When processing and seasoning powder bag seasoning matter, add spirulina powder.The toppings bag is made up of salt, monosodium glutamate, white granulated sugar, spices, the smart powder of meat etc.10 portions of seasoning bag seasoning matter add 1-20 part spirulina powder, and optimum addition is 2 parts of spirulina powders, mixing, encapsulation.This spirulina toppings bag processing is easy, adds in the soup stock when the instant face, is the instant spirulina noodles of nutrient balance, no dry property.

Embodiment 4

When processing and seasoning sauce bag seasoning matter, add spirulina powder or algae mud.The tartar sauce bag is made up of edible oil and fat, meat fine fodder or inspissated juice, salt, white granulated sugar, spice, soy sauce, capsicum extraction essence etc.10 portions of seasoning bag seasoning matter add 1-20 part spirulina powder or algae mud, and optimum addition is 2 parts of spirulina powders or algae mud, homogeneous, encapsulation.This spirulina tartar sauce bag processing is easy, adds in the soup stock when the instant face, is the instant spirulina noodles of nutrient balance, no dry property.

Embodiment 5

By with face, slaking, roll sheet, slivering, typing, steaming face, cut-out, folding, fried, cooling process is produced the face cake, adds spirulina with face the time, 100 portions of face cakes add 1 part of spirulina powder, mixing.Add spirulina when seasoning matter such as processing and seasoning powder bag or sauce bag, seasoning matter such as 10 parts of toppings bags or sauce bag add 1 part of spirulina, homogeneous, mixing, encapsulation.With spirulina noodle cake and spirulina toppings bag, tartar sauce packaging bag, sealing is the instant spirulina noodles of nutritious, no dry property.

The present invention compared with prior art its advantage is:

1, reduces the dry property of instant noodles, improve the instant noodles nutritive value. The Spirullina functional food contains the people 8 kinds of essential amino acids of body nutrient balance, vitamin, especially content beta-carotene is the highest, every 100g algae Reach 50.5mg in the body. After adding spirulina in the seasoning matter such as face cake and/or toppings bag, sauce bag, the 1g spirulina Nutritive value is equivalent to the summation of the various thin dishes of 1000g, particularly vitamin, beta carotene and physiology and lives The property material improved the instant noodles nutritive value, reduced the dry property of instant noodles, 1 the bag weight be the commercially available convenience of 85g Add the 1-2g spirulina powder in face cake in the face and/or the seasoning matter such as toppings bag, sauce bag, be equivalent to collocation 1000～2000g dredge dish, long-term continuously edible not dryness-heat, non-apocleisis, can also mediator's health physiological function, Promote cell metabolism, strengthen immunity of organisms.

2, addition is few, does not change technological process, produces easy.

Claims

1, a kind of instant spirulina noodles of being made up of seasoning matter such as face cake and toppings bag, sauce bags is characterized in that containing in face cake and/or the seasoning matter spirulina, and when instant noodles were 100 parts, the weight content of spirulina in face cake and/or seasoning matter was 0.1～20 part.

2, instant spirulina noodles according to claim 1, the weight ratio that it is characterized in that said cake and spirulina is 100: 0.1～20.

3, instant spirulina noodles according to claim 1 is characterized in that the weight ratio of seasoning matter such as said toppings bag, sauce bag and spirulina is 10: 1～20.