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Method for preparing agaric noodles

A technology of fungus and noodles, which is applied in food preparation, dough processing, baking, etc., can solve the problems such as no processing method of fungus noodles found, and achieve the effects of improving taste and processing performance, increasing nutritional value, and reducing aging rate

Active Publication Date: 2013-12-04
福建省龙海市安利达工贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, no processing method has been found to produce fungus noodles using extrusion technology

Method used

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  • Method for preparing agaric noodles
  • Method for preparing agaric noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Preparation of fungus paste

[0037] The fungus is placed in a pulverizer for coarse crushing to obtain coarse powder of fungus, and the crushing is carried out at 3000 r / min for 6 minutes. The coarse powder of fungus is fed into the feeding trough of the twin-screw extruder at a rate of 10kg / h, and water is used to humidify the coarse powder of fungus in the form of spray at the auxiliary material inlet of the extruder at the same time; the rotating speed of the extruder, The temperature is set to 65r / min and 142°C respectively, and the humidification rate is 4kg / h to form fungus paste.

[0038] (3) Weighing various raw materials

[0039] 13 parts of fungus paste, 82 parts of plain flour, 25 parts of water, 2 parts of starch, 2 parts of table salt, 0.1 part of sodium carbonate, 0.2 part of lecithin, 0.1 part of xanthan gum, and 0.01 part of gellan gum.

[0040] (4) Mix the raw materials according to the weight parts, stir them evenly and let them stand for 10 min...

Embodiment 2

[0046] (1) Preparation of fungus paste

[0047]The fungus is placed in a pulverizer for coarse crushing to obtain coarse powder of fungus, and the crushing is carried out at 2900 r / min for 8 minutes. Feed the fungus coarse powder into the feeding trough of the twin-screw extruder, and at the same time spray water at the entrance of the auxiliary material of the extruder to humidify the fungus coarse powder; the speed and temperature of the extruder are respectively set to 60r / min, 140°C, and the humidification rate is 4.5kg / h to form fungus paste.

[0048] (3) Weighing various raw materials

[0049] 14 parts of fungus paste, 83 parts of plain flour, 26 parts of water, 3 parts of starch, 2.5 parts of table salt, 0.15 parts of sodium carbonate, 0.25 parts of lecithin, 0.15 parts of xanthan gum, and 0.02 parts of gellan gum.

[0050] (4) Mix the raw materials according to the parts by weight, stir them evenly and let them stand for 15 minutes, then add them to the linear stirr...

Embodiment 3

[0056] (1) Preparation of fungus paste

[0057] The fungus is placed in a pulverizer for coarse crushing to obtain coarse powder of fungus, and the crushing is carried out at 3000 r / min for 6 minutes. Feed the fungus coarse powder into the feeding trough of the twin-screw extruder, and at the same time, spray water at the entrance of the auxiliary material of the extruder to humidify the fungus coarse powder; the speed and temperature of the extruder are respectively set to 75r / min, 147°C, and the humidification rate is 4.7kg / h to form fungus paste.

[0058] (3) Weighing various raw materials

[0059] 14 parts of fungus paste, 85 parts of plain flour, 26 parts of water, 4 parts of starch, 3 parts of salt, 0.3 parts of sodium carbonate, 0.3 parts of lecithin, 0.2 parts of xanthan gum, and 0.02 parts of gellan gum.

[0060] (4) Mix the raw materials according to the weight parts, stir them evenly and let them stand for 10 minutes, let the fungus powder fully absorb water and ...

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Abstract

The invention discloses a method for preparing agaric noodles. The method disclosed by the invention comprises the following steps of: carrying out coarse grinding on agaric, then extruding agaric coarse powder into agaric mud with a double screw, kneading dough with the agaric mud, flour and other auxiliary materials, extruding and drying. According to the method disclosed by the invention, the agaric is smashed and is extruded and processed by the double screw, dietary fiber content of the agaric is improved, edibility of the agaric is enhanced, and extruding is carried out, thus noodles with good taste, low cooking loss and low broken noodle rate are obtained.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of fungus noodles. Background technique [0002] Black fungus (Auricularia auricular), also known as black cabbage, fine fungus, light fungus, its fruiting bodies are smooth, crisp and refreshing, delicious and fresh, and rich in nutrition. The main components of dried black fungus include protein 9.4%, fat 1.2%, carbohydrate 65.5%, crude fiber 4.2%; 100g black fungus contains 210mg of calcium, 210mg of phosphorus, and 101mg of iron; in addition, it also contains potassium, sodium and carotene and many other essential nutrients. [0003] The content of iron in fungus is extremely rich, so eating fungus often can nourish blood and keep the face, make your skin rosy and radiant, and prevent iron deficiency anemia; fungus contains vitamin K, which can reduce blood clots and prevent thrombosis. Prevention and treatment of atherosclerosis and coronary ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A21D2/36A23L1/28A23L7/109
Inventor 黄建实
Owner 福建省龙海市安利达工贸有限公司