Blood protein reinforced noodle and preparation method thereof

A production method and blood protein technology are applied in the field of blood protein-enhanced noodles and their production, which can solve problems such as no buckwheat noodles, and achieve the effects of low production cost, simple operation, and avoidance of blood contamination.

Inactive Publication Date: 2012-02-15
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There is no report of buckwheat noodl

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] Example 1 dried noodles

[0021] A blood protein-enhanced noodles made of sweet buckwheat flour, wheat flour and pig blood, the weight ratio of sweet buckwheat flour and wheat flour is 40:60, and the addition amount of pig blood is the total of sweet buckwheat flour and wheat flour 40% of the weight, the pig blood is collected during the slaughter of pigs with a vacuum blood sampling knife. The production process includes the following steps:

[0022] (1) Fresh blood collection and refrigeration: Choose healthy pigs and use a vacuum blood sampling knife to collect blood during slaughter. The collected blood is refrigerated at 0-2°C and used for noodle processing within 48 hours;

[0023] (2) Kneading: Take the sweet buckwheat flour, wheat flour and pig blood in proportion, first mix the sweet buckwheat flour and wheat flour thoroughly, then add pig blood and appropriate amount of water to form a dough, and the time for kneading is controlled at 15 minutes. Control the mixing...

Example Embodiment

[0028] Example 2 Noodles

[0029] A noodle with fortified blood protein, made of sweet buckwheat flour, wheat flour and beef blood, the weight ratio of the sweet buckwheat flour and wheat flour is 30:70, and the addition amount of beef blood is the total weight of sweet buckwheat flour and wheat flour 35% of the cattle blood was collected during the slaughter of beef cattle using a vacuum blood sampling knife. The production process includes the following steps:

[0030] (1) Fresh blood collection and anticoagulation: Choose healthy beef cattle, use a vacuum lancet to collect blood during slaughter, add 0.33% (m / v) food-grade sodium citrate to the collected blood, stir for anticoagulation, and set it at 0~ 2℃ cold chain transportation;

[0031] (2) Mixing noodles: Take sweet buckwheat flour, wheat flour and beef blood in proportion, mix the sweet buckwheat flour and wheat flour thoroughly, then add beef blood and an appropriate amount of water to form a dough, and control the mixin...

Example Embodiment

[0035] Example 3 Cut noodles

[0036] A noodle with fortified blood protein, made of tartary buckwheat flour, wheat flour and pig blood, the weight ratio of the tartary buckwheat flour and wheat flour is 20:60, and the addition amount of pig blood is the total of tartary buckwheat flour and wheat flour 42% of the weight of the pig blood is collected during the slaughter of the pig using a vacuum blood sampling knife. The production process includes the following steps:

[0037] (1) Blood collection and refrigeration: Choose healthy pigs and use a vacuum blood sampling knife to collect blood during slaughter. The collected blood is refrigerated at 0-2°C and used for noodle processing within 48 hours;

[0038] (2) Mixing noodles: Take tartary buckwheat flour, wheat flour and pig blood in proportion, first mix the tartary buckwheat flour and wheat flour thoroughly, then add pig blood and an appropriate amount of water to form a dough, and control the noodle time at 18 minutes. Control...

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PUM

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Abstract

The invention discloses a blood protein reinforced noodle and a preparation method thereof. The blood protein reinforced noodle is prepared from buckwheat flour, wheat flour and livestock blood, wherein the weight ratio of the buckwheat flour to the wheat flour is (20-40):(60-80), the adding amount of the livestock blood accounts for 35-45wt% of the total weight of the buckwheat flour and the wheat flour, and the livestock blood is collected by using a vacuum blood-collecting knife when the livestock is slaughtered. The method comprises the following steps: firstly, carrying out blood collection by using the vacuum blood-collecting knife; then, adding an appropriate amount of water into a mixture of the buckwheat flour, the wheat flour and the livestock blood, and kneading the obtained product into dough; and finally, curing and forming on the obtained dough. The noodle disclosed by the invention is not only rich in the nutrient compositions and functional compositions of the livestock blood and buckwheat, but also easy to form and good in taste.

Description

Technical field [0001] The invention relates to a noodle and a preparation method thereof, in particular to a noodle with enhanced blood protein and a preparation method thereof, and belongs to the food field. Background technique [0002] Livestock and poultry blood have high nutritional value. Livestock and poultry blood are often used as supplements and food additives abroad. my country also has a tradition of using pig blood to make blood tofu food. Livestock and poultry blood not only contains abundant protein and trace elements, but also contains many physiological active substances, such as immunoglobulin, heme, superoxide dismutase, thrombin and so on. Eating pig blood often helps to remove "junk" in the body, delay aging, improve the body's immune function, and prevent and treat hyperlipidemia, atherosclerosis and Alzheimer's disease. The application document with the patent application number: 200910254579.3 discloses an "animal blood noodle and its production method"....

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/29A21D2/36A23L7/109A23L33/00
Inventor 张崟王卫张佳敏郭秀兰
Owner CHENGDU UNIV
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