Production method for low-protein noodles

A technology of low-protein noodles and a production method, which is applied in the production field of low-protein noodles, can solve problems such as easy gelatinization of low-protein noodles, and achieve the effect of meeting the needs of healthy diet and delicious diet

Inactive Publication Date: 2013-10-23
ZHEJIANG ZHUJI SHENYI FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the defect that low-protein noodles are easily gelatinized when boiled in the prior art, and to provide a production method of low-protein noodles that will not be gelatinized to solve the above problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for producing low-protein noodles, comprising the steps of:

[0025] A. Mix 10kg wheat starch and 2kg water evenly, stir for 30min, and prepare starch slurry;

[0026] B. Put the starch slurry prepared in the A step into a noodle extruder, control the extruding temperature to be 80° C., control the pressure at the die outlet of the extruder to be 3.0 MPa, and extrude the noodles;

[0027] C. Hang the noodles on a stainless steel rack, blow them dry with a fan, and sprinkle starch on the noodles every 10 minutes to prevent the noodles from accumulating and sticking until the moisture content of the noodles is lower than 0.08%;

[0028] D, cutting off and packing the dried noodles in step C.

Embodiment 2

[0030] A method for producing low-protein noodles, comprising the steps of:

[0031] A. Mix 6.7kg wheat starch, 3.3kg cornstarch and 2.3kg water evenly, stir for 25min to prepare starch slurry;

[0032] B, the starch slurry that makes in the A step is put into the noodle extruder, and the extruding temperature of control is 80 ℃, and the pressure of controlling extruder die outlet is 2.5MPa, extrudes noodles;

[0033] C. Hang the noodles on a stainless steel rack, blow them dry with a fan, and sprinkle starch on the noodles every 15 minutes to prevent the noodles from accumulating and sticking until the moisture content of the noodles is lower than 0.08%;

[0034] D, cutting off and packing the dried noodles in step C.

Embodiment 3

[0036] A method for producing low-protein noodles, comprising the steps of:

[0037] A. Mix 3.3kg wheat starch, 6.7kg cornstarch and 2.5kg water evenly, and stir for 20min to prepare starch slurry;

[0038] B, the starch slurry that makes in the A step is put into the noodle extruder, and the extruding temperature of control is 85 ℃, and the pressure of controlling extruder die outlet is 2.5MPa, extrudes noodles;

[0039] C. Hang the noodles on a stainless steel rack, blow them dry with a fan, and sprinkle starch on the noodles every 20 minutes to prevent the noodles from accumulating and sticking until the moisture content of the noodles is lower than 0.08%;

[0040] D, cutting off and packing the dried noodles in step C.

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PUM

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Abstract

The invention discloses a production method for low-protein noodles. The production method comprises the following steps of: A, uniformly mixing starch with the protein content less than 0.5% with water according to a mass ratio of 1 to (0.2 to 0.3), and stirring for 20-30 minutes to prepare starch paste; B, adding the starch paste prepared in the step A into a noodle extrusion machine, and extruding noodles at the temperature of 80-85 DEG C under the pressure of 2.5-3.0MPa at a mould outlet of the extrusion machine; C, drying the noodles prepared in the step B until the water content is lower than 0.08%; D, cutting and packaging the dried noodles in the step C. The production method has the beneficial effects that low-protein diet crowd can enjoy daily staple foods without ingesting proteins in original similar foods; the low-protein noodles are convenient and delicious, and fit original staple food habits; the requirements of the crowd on a healthy diet and a delicious diet are met; meanwhile, the noodles cannot be gelatinized when being boiled in water.

Description

technical field [0001] The invention relates to a production method of low-protein noodles, belonging to the technical field of production of nutritious food. Background technique [0002] Noodles are one of the daily staple foods. The existing production technology of noodles is to use mixing, stirring and extruding equipment to mix flour with water, mix fully and then extrude, then dry, cut and pack, and use commercially available starch to make according to the above production process. The finished noodles will become mushy after being boiled in a pot, and cannot be eaten as noodles, resulting in no edible low-protein noodle products for people who need a low-protein diet; the reason is mainly that the protein content in starch is low. Noodles produced under pressure have no cohesiveness and will disperse and melt in water. People with chronic kidney disease and advanced liver disease who need a low-protein diet need daily staple food to provide daily energy, but they d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L7/109
Inventor 符磊
Owner ZHEJIANG ZHUJI SHENYI FOOD TECH
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