Black bean anthocyanidin, black bean powder nutrition instant noodles and preparation method thereof

A technology of black bean anthocyanins and black bean powder, which is applied in the field of food processing, can solve the problems of affecting gluten texture and foam resistance, and failing to improve the nutrition of noodles, so as to improve instant food, foam resistance and rehydration Effect of improving nutritional value in a short period of time

Inactive Publication Date: 2013-01-09
吉林公益源有机食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past, there were also noodles made by adding soybean flour, but because adding soybean flour would affect the texture and foam resistance of the noodles, generally the amount of soybean flour added was only about 5%, which did not improve the nutrition of the noodles well.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Weigh the black soybeans, use low-temperature cold pressing to maintain protein activity, keep the oil content of the soybean meal after squeezing the oil within 7%, and then ultrafinely pulverize the soybean meal to 100 mesh for later use; take 20 black soybean powder, 10 corn starch, 35 wheat flour, 29.13 Corn flour as main ingredient; auxiliary materials 3 black bean powder, 1.7 salt, 0.05 compound phosphate, 0.35 sodium carbonate, 0.15 potassium carbonate, 0.17 sodium polyacrylate, 0.25 sucrose ester, 0.2 sodium stearoyl lactylate, of which salt, sodium carbonate , Potassium carbonate, and compound phosphate are dissolved in a certain amount of water, sodium polyacrylate, sucrose, sodium stearoyl lactylate and the main ingredients are added to a vertical mixing tank and stirred dry; It is completed; put the reconciled noodles into the extrusion head and perform secondary extrusion molding. The temperature of the water jacket is controlled at 90°C±10°C in the first pa...

Embodiment 2

[0015] Weigh the black soybeans, use low-temperature cold pressing to maintain protein activity, keep the oil content of the soybean meal after squeezing the oil within 7%, and then ultrafinely pulverize the soybean meal to 150 mesh for later use; take 22.175 black soybean powder, 15 cornstarch, 23 wheat flour, 35 corn flour as the main ingredient; auxiliary materials 2 black soybean powder, 1.7 salt, 0.05 compound phosphate, 0.35 sodium carbonate, 0.15 potassium carbonate, 0.175 sodium polyacrylate, 0.25 sucrose ester, 0.15 sodium stearoyl lactylate, of which salt, sodium carbonate , Potassium carbonate, and compound phosphate are dissolved in a certain amount of water, sodium polyacrylate, sucrose, sodium stearoyl lactylate and the main ingredients are added to a vertical mixing tank and stirred dry; It is completed; put the reconciled noodles into the extrusion head and perform secondary extrusion molding. The temperature of the water jacket is controlled at 90°C±10°C in the...

Embodiment 3

[0017] Weigh the black soybeans, use low-temperature cold pressing to maintain protein activity, keep the oil content of the soybean meal after squeezing the oil within 7%, and then ultrafinely grind the soybean meal to 300 mesh for later use; take 30 black soybean powder, 20 corn starch, 20 wheat flour, 26.27 corn flour as the main ingredient; auxiliary materials 1 black soybean powder, 1.7 salt, 0.05 compound phosphate, 0.4 sodium carbonate, 0.1 potassium carbonate, 0.18 sodium polyacrylate, 0.2 sucrose ester, 0.1 sodium stearoyl lactylate, of which salt, sodium carbonate , Potassium carbonate, and compound phosphate are dissolved in a certain amount of water, sodium polyacrylate, sucrose, sodium stearoyl lactylate and the main ingredients are added to a vertical mixing tank and stirred dry; It is completed; put the reconciled noodles into the extrusion head and perform secondary extrusion molding. The temperature of the water jacket is controlled at 90°C±10°C in the first pa...

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PUM

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Abstract

The invention relates to a black soya bean powder nutritious instant noodle containing black soya bean anthocyanidin and preparation method thereof. which is characterized in that: the formula comprises the materials of following weight parts: wherein, the main material comprises 20-30 black soya bean powder, 25-35 corn flour, 10-20 corn starch and 20-35 wheat flour; and the auxiliary material comprises: 1-3 black soya bean coat powder, 1.7 salt, 0.05 composite phosphate, 0.35-0.4 sodium carbonate, 0.1-0.15 potash, 0.17-0.18 sodium polyacrylat, 0.2-0.25 sucrose ester and 0.1-0.2 stearyl sodium lactate. The product achieves the advantages of slip mouthfeel, socking durable, boilable and short rehydrating time; the invention increases protein content, meets the daily protein metabolism needof human body basically and improves the nutritive value of traditional instant pasta in substance; and is a real instant, nutritious and health food for containing rich anthocyanidin.

Description

Technical field: [0001] The invention relates to black bean anthocyanin, black bean flour nutritional instant noodles and a preparation method thereof, which are applied in the field of food processing. Background technique: [0002] Although the existing instant noodles are convenient and fast, their protein content cannot meet the daily metabolic needs of the human body, and if they are often used as a staple food, they will cause malnutrition. Soybean protein is a high-quality protein, adding it to noodles can improve the nutrition of noodles and provide essential amino acids for human metabolism. In the past, there were also noodles made by adding soybean flour, but because the addition of soybean flour would affect the gluten and foam resistance of the noodles, the general amount of soybean flour added could only be about 5%, which did not improve the nutrition of the noodles well. And all the soybeans are added, and there is no anthocyanin involved. Invention conten...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L1/162A23L11/00A23L7/113
Inventor 黎文华马剑飞杨国元王波厚宜玲
Owner 吉林公益源有机食品有限公司
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