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Nutritional noodle rich in functional peptides, iron and zinc

A technology of peptide iron-zinc nutrition, which is applied in the field of functional peptide iron-zinc nutrition noodles, can solve the problems of reducing learning ability, immunity and anti-infection ability, increasing obesity and cardiovascular diseases, and achieving lower blood sugar, chewy taste, The delicate effect of noodles

Active Publication Date: 2014-08-20
ANHUI FOZILING FLOUR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 3. Lipids: The appropriate intake of fat in childhood should account for 25%-30% of the total energy. Adolescence is the peak period of growth and development, and the demand for energy has also reached the peak, so generally do not excessively limit the intake of fat , but excessive intake will increase obesity and cardiovascular disease in adulthood
[0009] (2) Iron: iron deficiency can not only cause anemia, but also reduce learning ability, immunity and anti-infection ability
[0013] (4) The main manifestation of iodine deficiency in childhood and adolescence is goiter, especially the incidence of thyroid gland in adolescence is high, and special attention should be paid to prevention

Method used

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  • Nutritional noodle rich in functional peptides, iron and zinc
  • Nutritional noodle rich in functional peptides, iron and zinc
  • Nutritional noodle rich in functional peptides, iron and zinc

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A nutritional noodle rich in functional peptide iron and zinc, which consists of the following components in parts by weight,

[0040]

[0041] The modifier is sodium polyacrylate.

[0042] A process for preparing the above nutritional noodles, comprising the steps of,

[0043] 1) Weigh wheat flour, wheat malt powder, lotus root polysaccharide, salidroside, vegetable oil, bee pollen, improver, protein zinc, and table salt respectively according to the component amounts;

[0044] 2) Mix the weighed wheat flour, wheat malt powder, lotus root polysaccharide, salidroside, vegetable oil, bee pollen, improver, protein zinc and salt evenly and add appropriate amount of water to knead and mature the dough. After the kneading is completed, it will automatically start rolling machine;

[0045] 3) The main body of the calender is calendered sequentially with different roll diameters, and the thickness of the dough is 0.5mm-3mm;

[0046] 4) The dough is automatically sent to...

Embodiment 2

[0048] A nutritional noodle rich in functional peptide iron and zinc, which consists of the following components in parts by weight,

[0049]

[0050] The modifier is sodium polyacrylate.

[0051] A process for preparing the above nutritional noodles, comprising the steps of,

[0052] 1) Weigh wheat flour, wheat malt powder, lotus root polysaccharide, salidroside, vegetable oil, bee pollen, improver, protein zinc, and table salt respectively according to the component amounts;

[0053] 2) Mix the weighed wheat flour, wheat malt powder, lotus root polysaccharide, salidroside, vegetable oil, bee pollen, improver, protein zinc and salt evenly and add appropriate amount of water to knead and mature the dough. After the kneading is completed, it will automatically start rolling machine;

[0054] 3) The main body of the calender is calendered sequentially with different roll diameters, and the thickness of the dough is 0.5mm-3mm;

[0055] 4) The dough is automatically sent to...

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Abstract

The invention discloses a nutritional noodle rich in functional peptides, iron and zinc. The nutritional noodle comprises, by weight, 70-80 parts of wheat flour, 2-10 parts of wheat malt flour, 0.001-0.005 parts of lotus root polysaccharide, 0.006-0.01 parts of rhodioloside, 1.8-2.2 parts of plant oil, 0.01-0.015 parts of bee pollen, 0.1-0.5 parts of a modifier, 0.005-0.008 parts of zinc albuminate and 0.015-0.02 parts of salt. The noodle made in the invention has the characteristics of fineness, tough mouthfeel, boiling resistance and no turbid soup, can obtain a sense organ score of 92, and can reach industrial product high-quality standards.

Description

technical field [0001] The invention relates to the technical field of food, in particular to nutritional noodles rich in functional peptide iron and zinc. Background technique [0002] "Reference Intakes of Dietary Nutrients for Chinese Residents" recommends that people's daily normal dietary energy is 7688-12032 kilojoules. Energy sources are divided into: carbohydrates 55%-65%, fat 25%-30%, protein 12%-14%. [0003] 2. Protein: The recommended dietary protein intake in my country is as follows: [0004] [0005] 3. Lipids: The appropriate intake of fat in childhood should account for 25%-30% of the total energy. Adolescence is the peak period of growth and development, and the demand for energy has also reached the peak, so generally do not excessively limit the intake of fat , but excessive intake will increase obesity and cardiovascular disease in adulthood. [0006] 4. Carbohydrates: Compared with protein and fat, carbohydrates are more easily utilized as energy....

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L1/09A23L7/109
CPCA23L7/109A23L29/30A23L33/10A23V2002/00A23V2250/51
Inventor 刘家华
Owner ANHUI FOZILING FLOUR IND
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