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Walnut polypeptide macaroni and preparation method thereof

A walnut polypeptide, hollow noodle technology, applied in food preparation, application, food science and other directions, can solve the problems of complex hollow noodle production process and long production cycle, and achieve the effect of enhancing immunity, improving noodle quality and small molecular weight

Inactive Publication Date: 2012-10-24
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because only wheat flour is used as raw material, there are nutritional deficiencies in the flour itself, and the hollow noodles are complicated to make, and the production cycle is long.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation method of walnut polypeptide hollow noodles comprises the following steps:

[0030] Weigh 100kg of flour, 0.1kg of walnut polypeptide, and 5.5kg of salt.

[0031] 1) Extraction: crush and sterilize the walnut meal after oil extraction, fully soak it in water 15 times its mass for 1-2 hours, then adjust the pH to 8.5 with NaOH solution, then stir and extract it under ultrasonic at 50°C for 2 hours, 4000r / Centrifuge for 20 minutes to remove the upper oil phase layer and the lower layer of precipitation; take the middle layer solution and adjust the pH to 4.5-4.8 with hydrochloric acid, let it stand for 1 hour, and centrifuge at 4000r / min for 20 minutes after the precipitation is completely formed, collect the precipitate and dissolve it in water to adjust the pH to 6.5 to 6.9. Add protease for enzymolysis, centrifuge, take the supernatant and concentrate until the soluble solids are 70-80%, to obtain walnut polypeptide pulp;

[0032] Then the walnut pro...

Embodiment 2

[0042] The preparation method of walnut polypeptide hollow noodles comprises the following steps:

[0043] Weigh 100kg of flour, 0.5kg of walnut polypeptide, and 6kg of salt.

[0044] 1) Extraction: crush and sterilize the walnut meal after oil extraction, fully soak it in water 20 times its mass for 2 hours, then adjust the pH to 8.5 with NaOH solution, then stir and extract it under ultrasonic at 55°C for 2.5 hours, 4000r / min Centrifuge for 20 minutes to remove the upper oil phase layer and the lower layer of precipitation; take the middle layer solution and adjust the pH to 4.5-5.0 with hydrochloric acid, let it stand for 2 hours, and centrifuge at 4000r / min for 20 minutes after the precipitation is completely produced, collect the precipitation and dissolve it in water, then adjust the pH to 7.0~7.5. Add protease for enzymolysis, centrifuge, take the supernatant and concentrate until the soluble solids are 70-80%, to obtain walnut polypeptide pulp;

[0045]Then the walnu...

Embodiment 3

[0055] The preparation method of walnut polypeptide hollow noodles comprises the following steps:

[0056] Weigh 80kg of flour, 0.01kg of walnut polypeptide, and 4.2kg of salt.

[0057] 1) Extraction: crush and sterilize the walnut meal after oil extraction, fully soak it in water 18 times its mass for 1.5 hours, then adjust the pH to 8.5 with NaOH solution, and then stir and extract it under ultrasonic at 58°C for 2.5 hours, 4000r / Centrifuge for 20 minutes to remove the upper oil phase layer and the lower layer of precipitation; take the middle layer solution and adjust the pH to 4.5-5.0 with hydrochloric acid, let it stand for 1 hour, and centrifuge at 4000r / min for 20 minutes after the precipitation is completely formed, collect the precipitate and dissolve it in water to adjust the pH to 7.2 to 7.5. Add protease for enzymolysis, centrifuge, take the supernatant and concentrate until the soluble solids are 70-80%, to obtain walnut polypeptide pulp;

[0058] Then the waln...

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PUM

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Abstract

The invention discloses a walnut polypeptide macaroni and a preparation method thereof. The walnut polypeptide macaroni is prepared by carrying out the procedures of extraction, dough kneading, strip twisting, placing of strips on bamboo, noodle pulling, drying, packaging and the like on the raw materials of 100 parts by weight of flour, 0.05 to 0.5 part by weight of walnut polypeptide, 4 to 6 parts by weight of salt and a proper amount of water. The walnut polypeptide macaroni provided in the invention has the health care effects of resisting fatigue, improving one's look, nourishing brain and the like, production time of fine dried noodles is shortened, and the quality of fine dried noodles is improved. The preparation method provided in the invention is simple and practicable and can be used for actual production.

Description

technical field [0001] The invention belongs to the technical field of dried noodles and its processing, and relates to a walnut polypeptide hollow noodle and a preparation method thereof. Background technique [0002] The real name of hollow noodles is handmade silver silk oil noodles. Its appearance is smooth and round, and there are fine holes like silver threads inside. Its clear soup is resistant to cooking, soft and delicious, rich in nutrition, and does not mold in summer. It is a favorite convenience food for the elderly, young children, patients and pregnant women. However, because only wheat flour is used as raw material, there are nutritional deficiencies in the flour itself, and the hollow noodle has a complicated manufacturing process and a long manufacturing cycle. [0003] Walnut is a plant of the genus Juglandaceae, which is a plant with high nutritional and economic value. It is rich in nutrients such as oil, protein and vitamins, among which the protein c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 许牡丹林娟陈钧志毛跟年
Owner SHAANXI UNIV OF SCI & TECH
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