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Preparation of ultrafine powder auricularia nutrition noodle

A fungus powder and ultra-fine technology, applied in food preparation, dough processing, baking and other directions, can solve the problems of no plasticity and extensibility of fungus powder, affecting the quality of noodles, reducing dough strength, etc. Improved bioavailability and good connection strength

Inactive Publication Date: 2010-09-22
山东省农业管理干部学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, conventional fungus powder has no plasticity and extensibility. After adding fungus powder, it has a diluting effect on gluten, which damages the plasticity and extensibility of the dough, thereby reducing the strength of the dough, making the wet noodles easy to break, and affecting the quality of the noodles.
The more the amount of fungus used, the worse the toughness of the noodles. If the amount of fungus powder added exceeds a certain percentage, it will be difficult to press into pieces;
[0007] At the same time, large flaky particles can be seen on the surface of the noodles with common fungus coarse powder, the appearance quality is poor, and there is a gritty feeling when chewing

Method used

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  • Preparation of ultrafine powder auricularia nutrition noodle
  • Preparation of ultrafine powder auricularia nutrition noodle
  • Preparation of ultrafine powder auricularia nutrition noodle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Materials

[0022] Special flour: the wet gluten content is about 33%, the gluten quality of the flour is required to be relatively high, so as to avoid affecting the gluten quantity, elasticity and extensibility of the noodles due to the fiber brought in by the fungus;

[0023] Fungus powder: 80 mesh ordinary coarse powder and 300 mesh superfine fungus powder;

[0024] Sodium alginate: as a quality improver.

[0025] 2. Instrument

[0026] Bailey powder machine, small noodle machine, electronic balance, small noodle grinder

[0027] 3 methods

[0028] 3.1 Process flow

[0029] Preparation of superfine powder of fungus → kneading noodles → ripening → pressing, cutting into strips → drying

[0030] 3.2 Operation points

[0031] Preparation of 80-mesh common fungus powder: vacuum-dry the fungus until the water content is below 6%, and pulverize in a small grinder to obtain 80-mesh common fungus powder.

[0032] Preparation of 300-mesh superfine fungus powder: th...

Embodiment 2

[0037] Embodiment 2: The difference from Embodiment 1 is that in 3.2 Operational Points:

[0038] Preparation of 300-mesh fungus ultrafine powder: vacuum-dry the fungus until the water content is below 10%, and pulverize it in an ultrafine pulverizer for 6 minutes to obtain superfine fungus powder.

[0039] Kneading noodles: Melt 15g of fungus powder, 1.2g of sodium alginate and 6g of table salt with 33% of the weight of flour to form a slurry. Stir evenly and place it for 10 minutes to allow the fungus powder to fully absorb moisture and expand to form a stable slurry. Add to 300g Flour neutralizes the dough, the dough mixing time is 18min, and the dough temperature is 25°C.

[0040] Maturing: Let the reconciled dough stand for 30 minutes to allow the dough to fully absorb water to form a gluten network structure, and keep the dough temperature at 25°C.

[0041] Pressing and cutting strips: Repeatedly press the matured dough on a small noodle press to form a fine-textured, m...

Embodiment 3

[0042] Embodiment 3: The difference from Embodiment 1 is in 3.2 Operational Points:

[0043] Preparation of 300-mesh fungus ultrafine powder: vacuum-dry the fungus until the water content is below 10%, and pulverize it in an ultrafine pulverizer for 10 minutes to obtain superfine fungus powder.

[0044] Kneading noodles: Melt 30g of fungus powder, 1.8g of sodium alginate and 12g of table salt with 35% of the weight of flour to form a slurry. Stir evenly and place it for 15 minutes to allow the fungus powder to fully absorb moisture and expand to form a stable slurry. Add to 300g The flour is neutralized, the dough time is 20min, and the dough temperature is 30°C.

[0045] Maturing: Let the reconciled dough stand for 40 minutes to make the dough fully absorb water and form a gluten network structure, and keep the dough temperature at 30°C.

[0046] Pressing and cutting strips: Repeatedly press the matured dough on a small noodle press to form a fine-textured, mutually cohesive...

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Abstract

The invention relates to a nutritious noodles of a submicron powder fungus and a preparation method thereof, comprising by weight: from 1% to 10% of a fungus submicron powder, from 0 to 0.6% of a sodium alga acid, from 0 to 4% of a table salt, allowance flour. The preparation method comprises preparing the fungus submicron powder, slurring, maturing, tabletting, strip cutting, and drying. The fungus is crushed into the submicron powder below 60 um and filled into the noodles, no feeling of any granularity in the mouth, enabling the noodles to have rich nutrition and health care ingredients ofthe fungus, and endowing the noodles with a natural light coffee color. The dry product of the invention is represented with the light coffee color and even lustre, the noodles becomes a dark color with faint scent of the fungus, strong connecting strength, no sticking, transparent, and less breakage after well done. The nutritious noodles of the submicron powder fungus and the preparation methodhave the advantages of applying the modern superfine pulverizing technology, significantly increasing the cell wall breakage rate, greatly improving the absorptivity of the fungus, reserving the biological active component, and heightening the biological utilization ratio.

Description

technical field [0001] The invention relates to a kind of noodles, in particular to a kind of ultrafine powder fungus nutritional noodles and a preparation method thereof. Background technique [0002] Black fungus plays an important role in edible fungi, and is known as "meat in vegetarian food". The amount of protein in fungus is equivalent to that of meat, and it contains 8 kinds of amino acids necessary for human body, which are commonly found in rice, noodles and vegetables. Incomparable. The content of iron in black fungus is extremely rich, which is more than 7 times that of pig liver. Therefore, eating fungus often can nourish blood and keep the face, make the skin rosy and radiant, and can prevent iron deficiency anemia. [0003] Black fungus is known as food aspirin, which has anti-platelet aggregation and lower blood coagulation effects, can reduce blood clots, prevent thrombosis, and is very beneficial for delaying the occurrence and development of arteriosclero...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36A23L1/29A23L1/28A23L1/16A23L31/00
Inventor 李允祥岳凤丽于克学郝征红姜桂传孙殿霞
Owner 山东省农业管理干部学院
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