Health-care fine dried noodles containing mantis shrimp heads and shells and preparation method of health-care fine dried noodles
A technology of mantis shrimp shell and mantis shrimp head, which is applied in food preparation, the function of food ingredients, and food ingredients containing natural extracts, etc. Low production cost and other issues, to achieve the effects of adjuvant treatment of rheumatic joint pain, improvement of human immunity, and long shelf life
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Embodiment 1
[0024] 1. Raw material preparation:
[0025] ①To prepare mantis shrimp enzymatic protein powder, collect fresh mantis shrimp heads, wash them, pour them into an extraction tank, add water 5 times the weight of mantis shrimp heads, boil for 20 minutes, filter, and grind the filter residue with a colloid mill. Add water 3 times the weight of the filter residue for edging, adjust the pH to 8, then add trypsin at 0.6% of the weight of the filter residue, enzymolyze at 65°C for 3 hours, inactivate the enzyme at 95°C for 20 minutes, centrifuge, and take the supernatant , adding 4% of the weight of the supernatant to the polysaccharide, 0.1% of citric acid and 0.5% of glycine to debitter and deodorize, concentrate under reduced pressure, and spray dry to obtain the mantis shrimp enzymatic protein powder;
[0026] ②Preparation of calcium ascorbate: Collect fresh mantis shrimp shells, wash and dry them, add liquid nitrogen with 1.5% weight of mantis shrimp shells and mix evenly, crush ...
Embodiment 2
[0035] 1. Raw material preparation:
[0036] ① Prepare mantis shrimp enzymatic protein powder, collect fresh mantis shrimp heads, wash them, pour them into an extraction tank, add water three times the weight of mantis shrimp heads, boil for 15 minutes, filter, and grind the filter residue with a colloid mill. Add water 5 times the weight of the filter residue for edging, adjust the pH to 8.5, then add trypsin at 0.9% of the weight of the filter residue, enzymatically hydrolyze at 60°C for 5 hours, inactivate the enzyme at 90°C for 20 minutes, centrifuge, and take the supernatant , adding 5% of the weight of the supernatant to the polysaccharide, 0.1% of citric acid and 0.3% of glycine to debitter and deodorize, concentrate under reduced pressure, and spray dry to obtain the mantis shrimp enzymatic protein powder;
[0037] ②Preparation of calcium ascorbate: collect fresh mantis shrimp shells, wash and dry them, add liquid nitrogen with 1.5% weight of mantis shrimp shells and m...
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