Health care noodle containing bullacta exarata polypeptides and plant extract powder

Abstract

The invention discloses a health care noodle containing bullacta exarata polypeptides and plant extract powder. Measured by weight percentage, 3-9% of bullacta exarata polypeptides, 5-16% of plant extract powder, 60-75% of flour and the balance of drinking water are evenly mixed together and then put into a dough mixer to form a dough, and then the obtained dough is formed into noddles by a noddle press by a conventional method; the plant extract powder is composed of fresh gurgeon stopper leaves and fresh potentilla discolor in the weight ratio of (25-80): (20-75). In this way, the problems of inconvenience to eat and heavy fishy smell of the bullacta exarata are well solved; the inherent nutrient substances of the traditional noodle are remained, and due to addition of the bullacta exarata, gurgeon stopper leaf and potentilla discolor, the noddle has physiologically active ingredients; the utilization rate of protein is greatly increased; and the noodle is more comprehensive and richer in nutrition, more rational in matching, greener, more advantageous for the human body to absorb, smooth and tender in mouthfeel, strong chewy, unique in flavor and delicious in taste. If the noodle is often eaten by people, the immunity of the organism can be improved, and the effects of preventing and treating diseases, preserving health and building body, and delaying senescence are achieved.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a health-care noodle containing snail polypeptide and plant extract powder. Background technique [0002] Bullacta exarata, commonly known as "spitting iron", "yellow mud snail", "plum snail", etc., belongs to the gastropod opisthobranchia molluscs. Its shell is oval, thin and brittle, and there is mucus on the body surface. Its shell cannot cover the whole body, and the edges of both sides of the gastropods are exposed outside the shell, and they are turned back to cover a part of the shell. Most of them inhabit the mid-bottom tidal zone, muddy sand or sandy mud flats. The sea snails are particularly dense in the bays with low winds and waves and slow tides. The East China Sea and the Yellow Sea have the most production. Among them, the mud snails produced in Zhoushan and Ningbo in the East China Sea are of the best quality, with large bodies and thin shells, tender and delicio...

AI Technical Summary

Problems solved by technology

Most of the traditional noodles are made by pressing flour with an appropriate amount of water. The nutritional structure is single, the taste is not good, and the stiffness is poor. In order to improve the taste and nutritional structure of noodles, there are mushrooms, carrots, tomatoes, blueberries, Noodles with supplementary materials such as eggs, but these noodles still lack marine shellfish bioactive substances and specific nutritional and health functions, and can no longer satisfy people's pursuit of higher levels of noodle taste, flavor, nutrition and health care

After searching, it has not been found so far that the products made of noodles made from the combination of snail polypeptide and plant extract powder are listed on the market, and there are no literature reports