CN1795748A - Instant noodles of containing deep ocean water - Google Patents
Instant noodles of containing deep ocean water Download PDFInfo
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- CN1795748A CN1795748A CNA2004100775868A CN200410077586A CN1795748A CN 1795748 A CN1795748 A CN 1795748A CN A2004100775868 A CNA2004100775868 A CN A2004100775868A CN 200410077586 A CN200410077586 A CN 200410077586A CN 1795748 A CN1795748 A CN 1795748A
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Abstract
A kind of instant noodles containing deep sea water features that it contains the special wheat flour (60-65 mass %), sodium alginate (10-13), carragcenin (18-20), soybean protein (3.5-5.0), gum tragasol (3.5-5.0), calcium hydroxide (1.0-1.5) and deep sea water. Its advantages are high water renaturation, flexibility and toughness, and low calority.
Description
Technical field
The present invention relates to a kind of flour foods and preparation method thereof, especially a kind of instant noodles that contain deep ocean water and preparation method thereof.
Background technology
The flour product of Chu Shouing in the market, water in its manufacturing process is the water that utilizes after methods such as physics or chemistry are handled, be running water, mineral water, natural water, distilled water, pure water etc., because going from bad to worse of environment, these water resources are subjected to human industry or agriculture extensive pollution mostly.Have the taste and inanimate matter (mineral matter) the change problem of residual chlorine or bleaching powder as running water or underground water, and the contained mineral composition of mineral water or natural water belong to be difficult for decomposing, inactive states.If long-term excessive drink or the food of edible its production might cause metal poisoning, the serious health that jeopardizes; Pure water by running water is purified, processes such as purification, degerming make, and have almost removed all trace element and inorganic minerals to the human body beneficial by these technical process.And the water source quality of running water is uneven, alternate betwwen good and bad, and be first criterion through handling with safety, water quality and mouthfeel aspect are relatively poor.Therefore, utilize food (as the Flour product) quality of its making also to be affected, trophic factor is damaged.
Easy to make employed deep ocean water of the present invention is meant the seawater of the depth of water below 900m, deep ocean water is in the ocean " no photosphere " that no sunlight enters, and away from influence and pollution from the chemical substance of human, land and atmosphere, its temperature is throughout the year below 10 ℃, stable in properties.Result according to research finds out that deep ocean water has following four big main features at least:
1) low temperature stability: be not subjected to solar radiation, changeable unlike the sea surface coolant-temperature gage, deep water is temperature-resistant all the year round, is constant at about 8～10 ℃.
2) the abundant and maturity of composition: with sea surface water ratio, contain in the deep ocean water once bred life, to kind of inorganic salts and mineral matter (comprising trace element) surplus plant growth and the health all indispensable 90.Except its content is abundant, because these water flow in the bathypelagic of death " no photosphere " with the very long time, ectocine is with taking place, be not subjected in unglazed cooperation, therefore the composition of contained inorganic salts and mineral matter (comprising trace element) very ripe, stablize, be 100% hydrogen reduction water.
3) easily by people's absorbability: its water clusters was significantly less than the water clusters of land to deep ocean water under the powerful hydraulic pressure effect in deep-sea in 1 years.Its molecule is 165 to 180 degree in conjunction with the angle, is far longer than the water molecules angle of land, and to combine the angle extremely approximate with the molecule of moisture, blood in the human body.Therefore, this water clusters is absorption of human body extremely easily.In addition, the nutritional labeling that is dissolved with among the water clusters (inorganic salts and mineral matter) almost all exists with the dissociated ion form of activity under the powerful effect of deep sea hydraulic all the year round.Therefore, human body has also absorbed contained nutritional labeling (inorganic salts and mineral matter) when absorbing these hydrones.
4) aseptic spatter property: be in the deep water of ocean " no photosphere ",, itself also do not have the condition that generates bacteriums such as pathogen except away from the influence of human modern civilization and be not subjected to the pollution of land, Atmospheric Chemistry material, germ.Therefore, deep ocean water is the water of the aseptic nature that cleans very much, is the water of 100% " green ".
The various instant noodles that use deep ocean water to make, have cleaner, nutrition is abundanter, quality is better, the easier advantage that is absorbed by the body.
Summary of the invention
The invention discloses a kind of instant noodles that contain the usefulness deep ocean water and preparation method thereof, used deep ocean water soaks into the film desalting processing by contrary, and hardness is controlled at below the 1000ppm.In the Flour product manufacturing process, utilize deep ocean water to replace used in the past running water, distilled water, pure water etc., can produce unique flavor, taste is better, nutritious, the instant noodles that quality is superior.
A kind of instant noodles that contain deep ocean water, be primarily characterized in that these instant noodles comprise following several main component (mass percent): wheat flour specially 60%～65%, sodium alginate 10%～13%, carrageenin 18%～20%, soybean protein 3.5%～5.0%, bean gum 3.5%～5.0%, calcium hydroxide 1.0%～1.5%, deep ocean water 4000～6000ml.
Basic manufacture craft of the present invention: raw material → modulation → and face → slaking → adding coagulating agent → solidify → compressing tablet → slitting → freezing → dissolving → dehydration → drying → finished product.
The specific embodiment
1. 190ml hardness is poured in the container at the deep ocean water below 1000, get sodium alginate 100g and add in the entry, add carrageenin 150g again, boiled behind the dipping 20 minutes～40 minutes, be modulated into the hydrothermal solution that contains sodium alginate and carrageenin, be chilled between 50 ℃～85 ℃; 2. in addition with wheat flour specially 500g, soybean protein 30g, materials such as bean gum 30g mix, add the deep ocean water about 5000ml, be modulated into gunk, hydrothermal solution in stirring 1. on one side, and in the hydrothermal solution in adding to this gunk 1. rapidly, boil then till the starchiness class α in the flour; 3. get in the mixture that calcium hydroxide 10g boils in adding to 2. rapidly, and stir.Then this hot solution is poured in other containers, obtained the gel coagulum after the cooling; 4. the coagulum that obtains in inciting somebody to action 3. is cut into bar shapeds wide about 7 millimeters, long 15 centimetres～30 centimetres, put into-20 ℃～-10 ℃ refrigerating chamber 24 hours, make it freeze denaturation, after the water dissolving, dewater with centrifugal separator again, make moisture reduce to 70%～80%, adopt hot-air seasoning that moisture is reduced to about 10% at last, promptly get instant noodles.
Comparative example 2: press prescription and the preparation method of embodiment 1, wherein replace deep ocean water with ordinary tap water.
Comparative example 3: press prescription and the preparation method of embodiment 1, wherein use the running water after charcoal treatment to replace deep ocean water.
Comparative example 4: press prescription and the preparation method of embodiment 1, wherein the ion exchange water of the running water of spent ion exchange resin method processing is replaced deep ocean water.
Contrast effect: for the instant noodles quality of confirming to utilize deep ocean water to make, overall look and feel quality to instant noodles is carried out overall merit, compare and show with comparative example 2, comparative example 3, comparative example 4 by embodiment 1: used the instant noodles of making at the deep ocean water below 1000 by contrary hardness of soaking into the film desalination, all will be on every sense index significantly better than comparative example.The instant noodles rehydration of adopting deep ocean water to replace common water to make is good, the noodles flexibility is good, and heat is low, color and luster is uniform milky, it is burnt not have, give birth to phenomenon, smell delicate fragrance free from extraneous odour and cooking property is good, not gritty, phenomenon of rupture is less.
Claims (1)
1, a kind of instant noodles that contain deep ocean water, be primarily characterized in that these instant noodles comprise following several main component (mass percent): wheat flour specially 60%～65%, sodium alginate 10%～13%, carrageenin 18%～20%, soybean protein 3.5%～5.0%, bean gum 3.5%～5.0%, calcium hydroxide 1.0%～1.5%, deep ocean water 4000～6000ml.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100775868A CN100508784C (en) | 2004-12-27 | 2004-12-27 | Instant noodles containing deep ocean water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100775868A CN100508784C (en) | 2004-12-27 | 2004-12-27 | Instant noodles containing deep ocean water |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1795748A true CN1795748A (en) | 2006-07-05 |
| CN100508784C CN100508784C (en) | 2009-07-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100775868A Expired - Fee Related CN100508784C (en) | 2004-12-27 | 2004-12-27 | Instant noodles containing deep ocean water |
Country Status (1)
| Country | Link |
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| CN (1) | CN100508784C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892287A (en) * | 2014-04-01 | 2014-07-02 | 安徽省怀宁县顶雪食品有限公司 | Healthcare instant noodles and preparation method thereof |
| CN103892208A (en) * | 2014-04-01 | 2014-07-02 | 安徽省怀宁县顶雪食品有限公司 | High-cellulose instant noodles and preparation method thereof |
| CN104171924A (en) * | 2014-06-30 | 2014-12-03 | 倪建平 | Instant noodles |
| CN104171926A (en) * | 2014-06-30 | 2014-12-03 | 倪建平 | Cellulose-rich low-energy instant noodles |
| CN104171927A (en) * | 2014-06-30 | 2014-12-03 | 倪建平 | Instant noodles with high fiber content |
-
2004
- 2004-12-27 CN CNB2004100775868A patent/CN100508784C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892287A (en) * | 2014-04-01 | 2014-07-02 | 安徽省怀宁县顶雪食品有限公司 | Healthcare instant noodles and preparation method thereof |
| CN103892208A (en) * | 2014-04-01 | 2014-07-02 | 安徽省怀宁县顶雪食品有限公司 | High-cellulose instant noodles and preparation method thereof |
| CN104171924A (en) * | 2014-06-30 | 2014-12-03 | 倪建平 | Instant noodles |
| CN104171926A (en) * | 2014-06-30 | 2014-12-03 | 倪建平 | Cellulose-rich low-energy instant noodles |
| CN104171927A (en) * | 2014-06-30 | 2014-12-03 | 倪建平 | Instant noodles with high fiber content |
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| Publication number | Publication date |
|---|---|
| CN100508784C (en) | 2009-07-08 |
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Granted publication date: 20090708 Termination date: 20151227 |
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