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Preparation method of flax high-fiber noodles

A technology of flax dietary fiber and noodles, which is applied in the field of preparation of flax high-fiber noodles, can solve the problems affecting the application of dietary fiber, low gluten protein content, difficulty in forming gluten network structure, etc., and achieve obvious industrial productivity and economic benefits. The effect of high fiber content and simple preparation process

Active Publication Date: 2014-12-03
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The most prominent research on dietary fiber in the world today is its application as a functional food. Foods with a dietary fiber content greater than 6% are called high-fiber foods. At present, soybean dregs, oat bran, and rice bran are mostly used as dietary fiber base materials in China. The ubiquitous problem is that the content of gluten protein is low, and it is difficult to form a cross-linked gluten network structure, resulting in poor dough processing quality and poor palatability, which directly affects the application of dietary fiber in food
The former method adds 6 grams of dietary fiber to every 500 grams of flour to make noodles, and the amount of dietary fiber added is only 0.8%, which is far from the standard of high-fiber food; the latter method is to add flaxseed to the flour Kernel flour is used to make steamed food, and flax dietary fiber is not fully utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] First utilize the embodiment 1 in the patent ZL201210534944.8 to prepare the flax dietary fiber powder, the specific steps are as follows:

[0028] (1), the linseed is separated from the husk and kernel, and the kernel-containing rate in the linseed is controlled to be 10%. Use linseed hulls as raw materials, crush them through a 60-mesh sieve, degrease twice with No. 6 solvent oil at a material-to-liquid weight ratio of 1:8, filter, and dry the linseed hull powder for later use; recover the solvent from the filtrate to obtain linseed oil, and obtain rate of 21.5%;

[0029] (2) According to the linseed hull powder:water weight ratio of 1:40, the flaxseed hull powder is immersed in water for degumming, the extraction temperature is 70°C, the extraction time is 30 minutes, centrifuged, and solid-liquid separation.

[0030] (3), repeat step (2) 3 times, obtain glue and solid flax dietary fiber powder;

[0031] (4), add the edible ethanol (95%) of 3 times of volumes in th...

Embodiment 2

[0035] First utilize the embodiment 2 in the patent ZL201210534944.8 to prepare flax dietary fiber powder, the specific steps are as follows:

[0036] (1), the linseed is separated from the skin and kernel, and the kernel-containing rate in the skin is controlled to be 8%. Use linseed hulls as raw materials, crush them through a 20-mesh sieve, degrease twice with No. 6 solvent oil at a material-to-liquid weight ratio of 1:4, filter, and dry the flaxseed hull powder for later use; recover the solvent from the filtrate to obtain linseed oil, and obtain The rate is 22.8%;

[0037] (2) According to the linseed hull powder:water weight ratio of 1:10, the flaxseed hull powder is immersed in water for degumming, the extraction temperature is 90°C, the extraction time is 20 minutes, centrifuged, and solid-liquid separation.

[0038] (3), repeat step (2) 5 times, obtain glue and solid flax dietary fiber powder;

[0039] (4), add the edible ethanol (95%) of 4 times of volumes in the f...

Embodiment 3

[0043] First utilize the embodiment 3 in the patent ZL201210534944.8 to prepare the flax dietary fiber powder, the specific steps are as follows:

[0044](1), the linseed is separated from the skin and kernel, and the kernel-containing rate in the skin is controlled to be 12%. Use linseed hulls as raw materials, crush them through a 60-mesh sieve, use No. 6 solvent oil to degrease 3 times at a material-to-liquid weight ratio of 1:5, filter, and dry the flaxseed hull powder for later use; recover the solvent from the filtrate to obtain linseed oil, and obtain The rate is 24.9%;

[0045] (2) According to the linseed hull powder:water weight ratio of 1:30, the flaxseed hull powder is immersed in water for degumming, the extraction temperature is 80°C, the extraction time is 40 minutes, centrifuged, and solid-liquid separation.

[0046] (3), repeat step (2) 2 times, obtain glue and solid flax dietary fiber powder;

[0047] (4), add the edible ethanol (95%) of 1 times volume in t...

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Abstract

The invention discloses a preparation method of flax high-fiber noodles. The preparation method comprises the following steps: adding flax dietary fiber powder, wheat flour and a salt solution into a vacuum dough maker, and mixing the materials to obtain a piece of smooth dough; packaging the dough in vacuum; pressurizing the packaged dough in a pressure chamber of an ultrahigh pressure tester for 5-20 minutes; pressing the pressurized dough step by step by a sterilized calender to obtain noodles with required thickness and width; ageing the noodles; and carrying out vacuum nitrogen-filled packaging on the aged noodles, thereby obtaining the flax high-fiber noodles. The flax high-fiber noodles have the advantages of being free of food additives, comprising 25wt%-35wt% of flax dietary fiber, and being excellent in quality.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of flax high-fiber noodles. technical background [0002] In the past 30 years, the dietary quality of Chinese residents has been continuously improved. With the intake of more fats and refined staple foods, the incidence of cardiovascular diseases, diabetes, obesity, colon cancer and other diseases has shown a rapid upward trend. The above results are caused by An important reason is the lack of dietary fiber in food. The National Nutrition Society recommends that the appropriate intake of dietary fiber for adults is 30.2g / d. According to the survey, the average daily intake of dietary fiber for adults in my country is 13.3g, which is less than 50% of the recommended intake. The most prominent research on dietary fiber in the world today is its application as a functional food. Foods with a dietary fiber content greater than 6% are called high-fiber foods. A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L7/109
CPCA23L7/111A23L33/10A23L33/22A23V2002/00A23V2250/5116A23V2200/30
Inventor 梁霞周柏玲石磊孟婷婷刘超
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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