Low-protein noodles and preparation method thereof
A low-protein noodle and protein technology, which is applied in food preparation, oligosaccharide-containing food ingredients, and food ingredients as thickeners, etc., can solve the problem of not taking care of the digestive function of people with kidney disease, high equipment and site requirements, and hard taste of finished products To achieve the effect of inhibiting the growth of harmful bacteria, improving the proportion of microbial populations, and making it easier to absorb
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Embodiment 1
[0034] A low-protein noodle, mainly composed of edible starch, pregelatinized starch (α-starch), wheat flour and thickening polysaccharide, in parts by weight of 65 parts of edible starch, 25 parts of pregelatinized starch, 18 parts of wheat flour, 4 parts of thickening polysaccharide, wherein, described edible starch is rice starch, and the protein weight content in this rice starch is 0.5%; Described wheat flour is medium gluten wheat flour; Described pregelatinized starch is potato pregelatinized starch (spray-dried prepared by method); the thickening polysaccharide is compounded by guar gum and pectin with a mass ratio of 1:1.
[0035] A kind of preparation method of low-protein noodles, concrete steps are as follows:
[0036] (1) Mixing powder: placing each raw material of the described low-protein noodles of formula quantity in the powder mixing machine, and pre-mixing for 6 minutes to obtain mixed powder;
[0037] (2) Kneading dough: place the mixed powder obtained in ...
Embodiment 2
[0044]A low-protein noodle, mainly composed of edible starch, pregelatinized starch (α-starch), wheat flour and thickening polysaccharide, in parts by weight of 50 parts of edible starch, 40 parts of pregelatinized starch, 30 parts of wheat flour, 1 part of thickening polysaccharide, wherein, described edible starch is cornstarch, and the protein weight content in this cornstarch is 0.3%; Described wheat flour is low gluten wheat flour; Described pregelatinized starch is cassava pregelatinized starch (roller prepared by method); the thickening polysaccharide is compounded by guar gum and pectin with a mass ratio of 1:1.
[0045] A kind of preparation method of low-protein noodles, concrete steps are as follows:
[0046] (1) Powder mixing: place each raw material of the described low-protein noodles of formula quantity in the powder mixing machine, and pre-mix for 8 minutes to obtain mixed powder;
[0047] (2) Kneading dough: place the mixed powder obtained in step (1) in a va...
Embodiment 3
[0054] A low-protein noodle, mainly composed of edible starch, pregelatinized starch (α-starch), wheat flour and thickening polysaccharide, in parts by weight 80 parts of edible starch, 10 parts of pregelatinized starch, 1 part of wheat flour, 10 parts of thickening polysaccharide, wherein, described edible starch is tapioca starch, and the protein weight content in this tapioca starch is 0.6%; Described wheat flour is high-gluten wheat flour; Described pregelatinized starch is potato pregelatinized starch (extruded prepared by pressing); the thickening polysaccharide is compounded by guar gum and pectin with a mass ratio of 1:1.
[0055] A kind of preparation method of low-protein noodles, concrete steps are as follows:
[0056] (1) Powder mixing: each raw material of the described low-protein noodles of formula quantity is placed in the powder mixing machine, pre-mixed for 5 minutes to obtain mixed powder;
[0057] (2) Kneading dough: place the mixed powder obtained in step...
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