Seaweed bean juice noodles and preparation method thereof

A noodle and kelp technology, which is applied in food preparation, dough processing, baking, etc., can solve the problems of single nutritional content and unsatisfactory demand, and achieve the effect of abundant resources, low production cost and strong manufacturability

Active Publication Date: 2011-12-21
山东俚岛海洋科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the lack of single nutritional components of noodles in the prior art and the inability to meet the needs of human bodies for nutritional components such as iodine and calcium, the invention provides a kind of kelp soybean milk noodles and a production method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Select fresh kelp as raw material, wash, soak and desalinize it, weigh and mix 20kg of kelp, 3.5kg of edible salt, and 75kg of water, put it into a hot and cold cylinder, stir and heat, and add 1.5kg of edible alkali when the temperature rises to 40°C , Continue to heat and boil the kelp, and often observe the heating and cooking conditions in the hot and cold cylinder. After the kelp is digested into a paste, stop heating and start cooling. After cooling to 30 °C, use a pulping machine for pulping, and then send it into the colloid. Grind into viscous kelp pulp in the mill; select 90kg of pollution-free soybeans as raw materials, add 18kg of edible salt, 1.8kg of edible alkali, and 190.2kg of water after cleaning, mix and soak until the soybeans become soft, and then send it into a colloid mill and grind into juice; weigh 1600kg of wheat flour, mix it with kelp pulp and soybean juice and knead the dough until the pellets are loose and evenly dry and wet; send it to the ...

Embodiment 2

[0025] The salted kelp was selected as the raw material, washed, soaked and desalted, weighed 25kg of kelp, 3kg of edible salt, and mixed with 71kg of water, put it into a hot and cold cylinder, stirred and heated, and added 1kg of edible alkali when the temperature rose to 45°C. Continue to heat and boil the kelp, and often observe the heating and cooking conditions in the hot and cold cylinders. After the kelp is digested into a paste, stop heating and start cooling. After cooling to 25 °C, use a pulping machine for pulping, and then send it to a colloid mill. It is ground into viscous kelp pulp; 117kg of pollution-free soybeans are selected as raw materials, and after cleaning, 27kg of edible salt, 2.7kg of edible alkali, and 187kg of water are mixed and soaked until the soybeans become soft, and then sent to a colloid mill to be ground into pulp. ;Weigh 2900kg of wheat flour, mix it with kelp pulp and soybean pulp and knead until the particles of the blank are loose and eve...

Embodiment 3

[0027] Select dried kelp as raw material, wash it, soak it for swelling and desalination, weigh and mix 24kg of kelp, 6kg of edible salt, and 68kg of water, put it into a hot and cold cylinder, stir and heat, and add it to eat when the temperature rises to 42°C. Alkali 2kg, continue to heat and boil the kelp, often observe the heating and cooking situation in the hot and cold cylinder, after the kelp is digested into a paste, stop heating, start cooling, and after cooling to 20 ℃, use a pulping machine for pulping, and then send Grind into viscous kelp pulp in a colloid mill; select 214.5kg of pollution-free soybeans as raw materials, add 26kg of edible salt, 2.6kg of edible alkali, and 406.9kg of water after cleaning, mix and soak until the soybeans become soft, and send them into the colloid mill Grind it into pulp; weigh 4250kg of wheat flour, mix it with kelp pulp and soybean pulp and knead until the particles of the blank are loose and dry and wet; send it into the curing ...

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PUM

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Abstract

The invention relates to noodles prepared from sea tangle and soybean juice and a production method thereof. The production method comprises cleaning sea tangle, soaking to desalt, performing hot digestion with table salt, water and edible alkali to paste, pulping, and grinding; mixing soybean with table salt, edible alkali and water, soaking to soften, and grinding to juice; weighing wheat flour, mixing with sea tangle pulp and soybean juice, making dough, aging, rolling, slivering, and drying until the water content is less than 10%, and packaging. The inventive noodles have rich and balanced nutrients, can prevent and treat thyoid enlargement, arteriosclerosis, hypertension, diabetes, anemia and edema, and can meet different demands of people on nutrients. The production method has the advantages of reasonable process, low production cost, easy production, and applicability to industrial production.

Description

technical field [0001] The present invention relates to a kind of noodles and a production process thereof, in particular to a kind of kelp bean juice noodles and a production method thereof. Background technique [0002] At present, wheat flour noodles are the most commonly sold noodle food on the market, and are popular because they are convenient to store, carry and eat and adapt to people's eating habits. However, its nutrients are only wheat starch and dietary fiber, which can only meet people's primary needs for diet in the current high-frequency life rhythm, but cannot meet people's needs for various functional nutrients such as iodine and calcium. [0003] The main components of soybean are soybean protein, soybean oil, soybean dietary fiber, soybean oligosaccharide, soybean lecithin, soybean isoflavones, soybean saponins, vitamins and minerals. In recent years, to meet the needs of patients with obesity, diabetes, cardiovascular disease, constipation and the elderl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36A23L1/20A23L1/337A23L1/16A23L1/29A23L7/109A23L11/00A23L17/60A23L33/00
Inventor 曲光伟
Owner 山东俚岛海洋科技股份有限公司
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