Mantis shrimp health noodles and preparation method thereof

A technology for health-care noodles and mantis shrimp, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, can solve the problem that the mantis shrimp protein powder has a bitter taste, cannot be used as a food base, and has a low rate of broken strips. and other problems, to achieve outstanding and reasonable health care functions, improve gastrointestinal absorption and bioavailability, and reduce the rate of broken strips

Active Publication Date: 2016-01-13
启东捷顺科技创业园有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to aim at the current problem that the heads and shells of mantis shrimps are discarded as waste, resulting in a serious waste of resources, and to provide a process to produce a preparation method for mantis shrimp health noodles, which not only solves the problem of mantis shrimp protein The powder has a strong bitter smell and poor flavor, so it cannot be used as a food base material. It also improves the antibacterial and antiseptic capabilities of the noodles, and at the same time makes the noodles more nutritious and healthy. It is easy to be absorbed by the human body, and has a strong fragrance and delicious taste. The chewing texture is elastic, the broken rate is low, the cooking resistance is good, the soup is not muddy, and the storage period is long

Method used

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Comparison scheme
Effect test

Embodiment 1

[0025] 1. Raw material preparation:

[0026] ① Prepare mantis shrimp enzymatic protein powder, collect fresh mantis shrimp head, wash, add water 3 times its weight, boil for 15 minutes, filter, collect filter residue, add water 7 times the weight of filter residue, refine with colloid mill, pH Adjust to 8.5, then add 0.7% trypsin by weight of the filter residue, enzymatically hydrolyze for 3 hours at 55°C, inactivate the enzyme for 20 minutes at 90°C, centrifuge, take the supernatant, add 3.5% trypsin by weight of the supernatant to the supernatant Inulin, 0.1% citric acid and 0.3% glycine are debittered and deodorized, concentrated under reduced pressure, and spray-dried to obtain mantis shrimp enzymatic protein powder for use;

[0027] ②Preparation of glucosamine hydrochloride: Collect fresh mantis shrimp shells, wash, dry, and crush them into 15-mesh shell pieces, add 5% HCI solution according to 3 times the weight of the shell pieces, soak at room temperature for 15 hours,...

Embodiment 2

[0035] 1. Raw material preparation:

[0036] ① Prepare mantis shrimp enzymatic protein powder, collect fresh mantis shrimp head, wash, add water 5 times its weight, boil for 20 minutes, filter, collect filter residue, add water 6 times the weight of filter residue, and use a colloid mill for grinding , adjust the pH to 7.5, then add 0.9% trypsin by weight of the filter residue, enzymatically hydrolyze for 5 hours at 55°C, inactivate the enzyme for 20 minutes at 85°C, centrifuge, take the supernatant, add 2% of the weight of the supernatant to the supernatant % inulin, 0.2% citric acid and 0.5% glycine to remove bitterness and fishy smell, concentrate under reduced pressure, and spray dry to obtain mantis shrimp enzymatic protein powder for use;

[0037] ②Preparation of glucosamine hydrochloride: collect fresh mantis shrimp shells, wash, dry, crush into 20-mesh shell pieces, add 7% HCI solution according to 5 times the weight of the shell pieces, soak at room temperature for 16...

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Abstract

The invention relates to healthcare noodles with mantis shrimps and a preparation method of the healthcare noodles with mantis shrimps. The healthcare noodles with mantis shrimps are prepared from the raw materials in percentage by weight according to a formula: 65-80% of flour, 5-10% of mantis shrimp enzymatic protein powder, 1.9-2.5% of glucosamine hydrochloride, 8-12% of zanthoxylum armatum DC leaves, 5-10% of sambucus williamsii leaves and 0.1-0.5% of abelmoschus manihot gum. All the raw materials are prepared into noodles through processing means with various approaches. Not only is the problem that mantis shrimp enzymatic protein powder can not be used as a food matrix because of having obvious bitter and fishy smells solved, but also the antibacterial, anticorrosion and fresh-keeping capacities of the noodles are also improved, and meanwhile, the healthcare value of the noodles is higher. In addition, the healthcare noodles with mantis shrimps is strong in fragrance, delicious in flavor, chewy, tough and elastic in chewing, good in boiling fastness and long in storage life. If being taken for a long term, the healthcare noodles with mantis shrimps can achieve the effects of regulating the physical function, resisting to diseases, bodybuilding and prolonging life and also have the effects of increasing the viscidity of synovial fluid, improving the cartilago articularis metabolism and strengthening tendons and bones. In addition, wastes are utilized comprehensively, so that the healthcare noodles with mantis shrimps have huge societal, ecological, environmental and economic benefits.

Description

technical field [0001] The invention relates to mantis shrimp health-care noodles and a preparation method thereof, belonging to the field of food biotechnology. Background technique [0002] At present, the noodles sold on the market and widely eaten by people are mainly made of a single flour, which only focuses on general taste and nutrition, and focuses on solving people's food and clothing. With the improvement of living standards, people's requirements for noodles have also increased, and various nutritional and health noodles have emerged, such as vegetable noodles, pumpkin noodles, tomato noodles, minced meat noodles, etc., each with its own characteristics, taste and nutrition. Health ingredients are improved. However, adding a certain amount of vegetables, pumpkins, tomatoes, minced meat and other auxiliary materials to the flour will reduce the inherent bonding and complexing force of the flour, making the surface structure of the produced noodles swell, weaken t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L33/105A23L33/18
CPCA23L7/109A23L33/105A23L33/17A23V2002/00A23V2200/30A23V2250/61A23V2250/21
Inventor 胡美君
Owner 启东捷顺科技创业园有限公司
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