CN101185511A - Method for making health care instant noodles food with enterogastric micro-ecological regulating action - Google Patents

Abstract

The invention provides a production method of a health instant noodle food which has a regulating effect on intestinal and gastric microecology and is characterized in adding the health instant noodle food with functional oligosaccharides which comprise xylo-oligosaccharide, galacto-oligosaccharide, manno-oligosaccharide, stachyose, raffinose, fructo-oligosaccharide, isomalto-oligosaccharide, malto-oligosaccharide, soybean oligosaccharide, chitosan, lactosucrose, gentio-oligosaccharide; the mixture comprising one or more of the oligosaccharides constitutes the functional oligosaccharides and the functional oligosaccharides of 0.02-2.00 percent by weight of flour are mixed evenly with flour and processed in the workmanship of normal instant noodle food. The functional oligosaccharides pertain to bifidus factors; therefore, the invention has the physiological function of regulating the intestinal and gastric microecology of body to relieve constipation and lowering cholesterol and blood-sugar level, thereby providing a popular health food which has the functions of preventing and curing diseases.

Description

Preparation method with health care instant noodles food of enterogastric micro-ecological regulating action

Technical field:

The present invention relates to a kind of preparation method that contains the health care instant noodles food of function compound sugar.

Background technology:

Along with the development of modern society, the quickening of rhythm of life, the fast food culture increased popularity, instant food also obtains the approval of mainstream society.Especially instant flour food, because it carries easily, instant is subjected to welcoming widely, particularly long-distance travel, people's the main food outside of hurrying back and forth are used increasingly extensively, become universal popular food.

At present, the universal instant flour food of market popularity all is that to adopt flour or ground rice be main, and difference to each other is different on taste and the manufacture craft, and common characteristic is based on the full abdomen of allaying one's hunger, and lacks health care.If take for a long time, the anxiety of then nutritious deficiency.Developed the instant flour food that contains soybean, vegetables and so on non-staple food in succession both at home and abroad for this reason, used having additional nutrients.Also there are some exploitations to have the instant noodles manufacturing technology of health care, provide a kind of instant noodles of forming with Chinese medicine lotus seeds, Chinese yam, mulberry fruit, peach kernel, Gorgon fruit, matrimony vine and cereal compatibility as patent 93110366.5 (a kind of health-care instant noodles); Patent ZL95119303.1 (being rich in omega-fatty acid serial health pastries) provides a kind of health foodstuff series that comprises instant noodles that is rich in omega-fatty acid; Patent ZL200310114042.X (a kind of health-care instant noodles and preparation method thereof) provides a kind of health-care instant noodles that contains black soybean, walnut kernel and ENDOTHELIUM CORNEUM GIGERIAE GALLI.

Nutrition general knowledge is told us, and frequent instant face in the fast food of long-term instant pastries and so on, particularly long-distance travel way causes the body inner cellulose to lack easily, causes many nutritive diseases.For this reason, patent ZL 97112081.1 (konjaku health-care instant noodles) has introduced a kind of instant noodles that contain konjaku powder; Patent ZL00112947.3 (high-cellulose instant noodles) also provides a kind of high-cellulose instant noodles to contain the high-cellulose instant noodles of konjac mannan sugar fiber.

Disclosed research shows that the main component of konjaku powder is a glucomannans.Utilize physico-chemical process or biochemical method can from glucomannans, obtain Oligomeric manna sugar.Document (" extraction of konjaku grape mannan-oligosaccharides and product thereof are to the growth promoting function of oxytolerant Bifidobacterium ", Wu Yongjun etc., Food Science, 2002,23 (6), 41) point out, from konjaku powder, extract the grape mannan-oligosaccharides that obtains and belong to Oilgosaccharkdes that Bifidobacterium is had very strong growth promoting function.

As everyone knows, oligomeric glucomannan (or claiming the grape mannan-oligosaccharides) is called Oligomeric manna sugar again, is a kind of of function compound sugar.Ordinary oligosaccharides such as function compound sugar and sucrose, maltose, lactose, trehalose and maltotriose are the two big classes that belong to compound sugar.Different is, ordinary oligosaccharide can be digested and assimilated by body, and functional oligose then can not digested and not assimilated by body owing to do not possess the corresponding digestive ferment system of decomposition in the body enteron aisle.But the function compound sugar can be utilized by the beneficial bacterium Bifidobacterium in the body enteron aisle, and performance Oilgosaccharkdes effect is improved the effect of immunocompetence, reduction cholesterol and the blood sugar level of intestinal microecology environment, enhancing body.Known functional oligose comprises xylo-oligosaccharide, galactooligosaccharide, Oligomeric manna sugar, stachyose, raffinose, FOS, oligoisomaltose, oligomeric maltose, soyabean oligosaccharides, shitosan, lactosucrose, oligomeric dragon gallbladder sugar etc. at present.Functional oligose has been acknowledged as a kind of functional food additives that integrates nutrition, health care, dietotherapy, and performance relaxes bowel, antibacterial, cancer-resisting, synthetic vitamin and amino acid, improve immunity of organisms, resist microbial barrier, reduction cholesterol and the blood sugar level and the anti-ageing physiological function of waiting for a long time of disease.

Experiment shows, adds 1%～8% function compound sugar (as oligoisomaltose) in dairy products such as milk powder, fermented yoghourt, sour milk beverage, can activate Bifidobacterium in the enteron aisle, promotes its growth and breeding, suppresses the growth of the pathogenic bacteria in the enteron aisle simultaneously.

The prior art that comprises aforementioned documents only be to have added konjaku powder or konjac mannan sugar fiber in instant noodles, and konjaku powder and konjac mannan sugar fiber does not all belong to the function compound sugar.Still the function compound sugar is not added to product and research report in the instant flour food in the market.

Summary of the invention:

The objective of the invention is, based on the above mentioned facts, a kind of preparation method that contains the health care instant noodles food of function compound sugar is proposed, the function compound sugar is made an addition to instant flour food, make it have the health care physiological function of regulating the little ecology of stomach, be equipped with the condiment of different taste again, can be popular generally accepted health care instant noodles food.

Technology of the present invention is achieved in that

To come from extract of animal/plant/microorganism or solid or the liquid preparation that biology enzyme is converted to, weight percent meter according to 0.02%～2.00% makes an addition in the flour, after mixing with flour, process according to the instant flour food manufacture craft of routine again.

The function compound sugar that is added among the present invention comprises xylo-oligosaccharide, galactooligosaccharide, Oligomeric manna sugar, stachyose, raffinose, FOS, oligoisomaltose, oligomeric maltose, soyabean oligosaccharides, shitosan, lactosucrose, oligomeric dragon gallbladder sugar, can be wherein a kind of or more than one mixture wherein.

The alleged function compound sugar of the present invention is solid or the liquid preparation that comes from plant extracts or microbial fermentation extract, alleged flour comprises cereal flour, ground rice and all kinds of bean powder and potato powder etc., alleged instant flour food comprises instant noodles, vermicelli, and all kinds of biscuit, bread, cake etc.

Optimisation technique scheme of the present invention is: the function compound sugar that is adopted is a kind of in xylo-oligosaccharide, galactooligosaccharide, Oligomeric manna sugar, stachyose, FOS, soyabean oligosaccharides, the oligoisomaltose or more than one mixture, and addition is the weight percent meter 0.10%～1.00% by flour.

Compare with technology in the past, the present invention makes an addition to the function compound sugar in the instant flour food, make common instant flour food have the propagation Bifidobacterium, regulate the physiological hygiene effect of optimizing microecological balance in the body, and instant flour food can carry out according to the processing technology of routine, manufacture craft is simple, has promotional value.Product of the present invention can play and relax bowel, improve health-care effects such as immunity, prevention and inhibition high fat of blood, is a kind of functional health based food that has market potential.

Specific embodiment:

Below in conjunction with embodiment, the invention will be further described.The specific descriptions of embodiment do not constitute any limitation scope of the present invention.

Embodiment 1 contains the health-care instant noodles of soyabean oligosaccharides

Soyabean oligosaccharides and the wheat flour ratio according to percentage by weight 0.5% is mixed, process according to the instant noodles manufacture craft of routine again, as prepare burden according to following manner (by weight percentage):

More than be the instant noodles major ingredient, after taking by weighing by weight, mix, stir, make fresh tangent plane earlier, carry out oil spout, baking, cooling again.Ingredients can adopt following condiment (by weight) to carry out proportioning: edible salt 0.6～0.75, sesame oil 0.4～0.6, flavor (chicken) smart 0.1～0.4.On above-mentioned flavouring material formula basis, can also select to add following condiment: the smart powder 0.4～0.6 of cooked beef, paprika and fried bean sauce 0.25～0.4, ground pepper 0.01～0.025, pepper powder 0.01～0.025, bonito stick powder 0.15～0.25, dehydrated vegetables 0.4～0.6, spice 0.2～0.1.

Mixing after the ingredients condiment proportioning encapsulates after dressing up parcel, promptly becomes product of the present invention---the soyabean oligosaccharides health-care instant noodles.

Embodiment 2 contains the health-care instant noodles of stachyose

Stachyose and the wheat flour ratio according to percentage by weight 0.8% is mixed, process according to the instant noodles manufacture craft of routine, batching proportioning (by weight percentage) is as follows:

Ingredients is the same.

Embodiment 3 contains the health-care instant noodles of oligoisomaltose

Oligoisomaltose and wheat flour/bean powder are mixed (wherein the percentage by weight of wheat flour and bean powder is 87%: 13%) according to the ratio of percentage by weight 0.4%, process according to the instant noodles manufacture craft of routine, batching proportioning (by weight percentage) is as follows again:

Ingredients is the same.

Embodiment 4 contains the health-care instant noodles of Oligomeric manna sugar

Oligomeric manna sugar and the wheat flour ratio according to percentage by weight 0.2% is mixed, process according to the instant noodles manufacture craft of routine, batching proportioning (by weight percentage) is as follows:

Ingredients is the same.

Embodiment 5 contains the health-care instant noodles of FOS

FOS and wheat flour/sweet potato powder are mixed (wherein the percentage by weight of wheat flour and sweet potato powder is 76%: 24%) according to the ratio of percentage by weight 0.6%, process according to the instant noodles manufacture craft of routine, batching proportioning (by weight percentage) is as follows again:

Ingredients is the same.

Embodiment 6 contains the health-care instant noodles of xylo-oligosaccharide/galactooligosaccharide

Xylo-oligosaccharide/galactooligosaccharide and wheat flour are mixed (wherein the percentage by weight of xylo-oligosaccharide and galactooligosaccharide is 71%: 29%) according to the ratio of percentage by weight 0.7%, process according to the instant noodles manufacture craft of routine, batching proportioning (by weight percentage) is as follows again:

Ingredients is the same.

Embodiment 7 contains the healthy fine dried noodles of Oligomeric manna sugar

Oligomeric manna sugar and the wheat flour ratio according to percentage by weight 0.3% is mixed, process according to the vermicelli manufacture craft of routine, batching proportioning (by weight percentage) is as follows:

Embodiment 8 contains the healthy fine dried noodles of oligoisomaltose/galactooligosaccharide

Oligoisomaltose/galactooligosaccharide and wheat flour are mixed (wherein the percentage by weight of oligoisomaltose and galactooligosaccharide is 64%: 34%) according to the ratio of percentage by weight 0.8%, process according to the vermicelli manufacture craft of routine, batching proportioning (by weight percentage) is as follows again:

Claims (8)

1. health care instant noodles food method with enterogastric micro-ecological regulating action, it is characterized in that containing in the instant flour food function compound sugar, the function compound sugar that is added is a kind of in xylo-oligosaccharide, galactooligosaccharide, Oligomeric manna sugar, stachyose, raffinose, FOS, oligoisomaltose, oligomeric maltose, soyabean oligosaccharides, shitosan, lactosucrose, the oligomeric dragon gallbladder sugar, also can be more than one mixture wherein.With the weight percent meter of function compound sugar according to flour, addition is 0.02%～2.00%, after mixing with flour, processes according to the instant flour food manufacture craft of routine again.

2. according to claim 1, it is characterized in that described function compound sugar is to come from extract of animal/plant/microorganism or solid or the liquid preparation that biology enzyme is converted to.

3. according to claim 1, it is characterized in that described function compound sugar is a kind of in xylo-oligosaccharide, galactooligosaccharide, Oligomeric manna sugar, stachyose, raffinose, FOS, oligoisomaltose, oligomeric maltose, soyabean oligosaccharides, shitosan, lactosucrose, the oligomeric dragon gallbladder sugar or more than one mixture, press the weight percent meter of flour, addition is 0.10%～1.00%.

4. as described in claim 1 and 3, it is characterized in that described function compound sugar is with a kind of in xylo-oligosaccharide, galactooligosaccharide, Oligomeric manna sugar, stachyose, FOS, soyabean oligosaccharides, the oligoisomaltose or more than one mixture, press the weight percent meter of flour, addition is 0.10%～1.00%

5. as described in claim 1 and 3, it is characterized in that described function compound sugar is to adopt with the mixed uniformly mode of flour to add, and processes according to the instant flour food manufacture craft of routine again.

6. as described in claim 1 and 5, it is characterized in that described flour comprises cereal flour, ground rice, all kinds of bean powder and potato powder etc.

7. as described in claim 1 and 5, it is characterized in that described instant flour food comprises instant noodles, vermicelli, and all kinds of biscuit, bread, cake etc.

8. as described in claim 1 and 5, it is characterized in that described instant flour food has the physiological hygiene effect of regulating the little ecology of body stomach, relaxing bowel, reducing cholesterol and blood sugar level.