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High-protein moringa oleifera nutritive noodles

A high-protein, Moringa technology, applied in the food field, to achieve the effect of rich nutrition, good toughness, and emerald green color

Inactive Publication Date: 2015-04-08
刘祥义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There have been many reports on the formula and production of nutritious noodles, which have their benefits and some shortcomings; but up to now, there is no public record of preparing nutritious noodles with whole soybean milk and superfine powder of Moringa oleifera leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The high-protein Moringa nutritional noodles are prepared from the following raw materials in parts by weight:

[0019] Moringa leaf superfine powder 5 parts;

[0020] 60 parts of high-gluten flour;

[0021] 1 part edible alkali;

[0022] 0.3 parts of sodium alginate;

[0023] 5 parts soybean;

[0024] 15 parts of water.

[0025] Preparation method: Take 5Kg of soybeans, soak them in warm water for 24 hours, add 15Kg of water, grind them in a refiner, transfer the slurry to a high-pressure homogenizer and homogenize twice at 35MPa, each time for 15 seconds, to obtain whole soybean milk; Put whole soybean milk into the noodle machine, add 1Kg edible alkali, 0.3Kg sodium alginate, stir to dissolve, add 5Kg superfine powder of Moringa oleifera leaves, stir to obtain a uniform slurry, then add 60Kg high-gluten flour, and knead the noodles according to the conventional method , ripening, sheeting, cutting and drying to obtain high-protein Moringa nutritious noodles. Af...

Embodiment 2

[0027] The high-protein Moringa nutritional noodles are prepared from the following raw materials in parts by weight:

[0028] Moringa leaf superfine powder 20 parts;

[0029] 100 parts of high-gluten flour;

[0030] 2 parts table salt;

[0031] 2 parts of edible alkali;

[0032] Sodium alginate 1 part;

[0033] 10 parts soybean;

[0034] 26 parts of water.

[0035] Preparation method: Take 10Kg of soybeans, soak them in warm water for 24 hours, add 26Kg of water, grind them in a refiner, transfer the slurry to a high-pressure homogenizer and homogenize twice at 30MPa, each time for 20 seconds, to obtain whole soybean milk; Put whole soybean milk into the noodle machine, add 2Kg salt, 2Kg edible alkali, 1Kg sodium alginate, stir to dissolve, add 20Kg superfine powder of Moringa oleifera leaves, stir to get a uniform slurry, then add 100Kg high-gluten flour, follow the conventional method Kneading noodles, ripening, pressing, cutting into strips and drying to obtain high-...

Embodiment 3

[0037] The high-protein Moringa nutritional noodles are prepared from the following raw materials in parts by weight:

[0038] Moringa leaf superfine powder 10 parts;

[0039] 80 parts of high-gluten flour;

[0040] 2 parts table salt;

[0041] 0.6 parts of sodium alginate;

[0042] 8 servings of soybeans;

[0043] 20 parts of water.

[0044] Preparation method: Take 8Kg of soybeans, soak them in warm water for 24 hours, add 20Kg of water, refine them in a refiner, transfer the slurry to a high-pressure homogenizer and homogenize twice at 40MPa, each time for 12 seconds, to obtain whole soybean milk; Put whole soybean milk into the noodle machine, add 2Kg salt, 0.6Kg sodium alginate, stir to dissolve, add 10Kg superfine powder of Moringa oleifera leaves, stir to obtain a uniform slurry, then add 80Kg high-gluten flour, knead noodles according to conventional methods, Ripening, pressing, cutting into strips and drying to obtain high-protein Moringa nutritious noodles. Aft...

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Abstract

The invention discloses high-protein moringa oleifera nutritive noodles. The high-protein moringa oleifera nutritive noodles consist of the following raw materials in parts by weight: 5-20 parts of moringa oleifera leaf superfine powder, 60-100 parts of high gluten flour, 0-3 parts of table salt, 0-3 parts of dietary alkali, 0-2 parts of algin, 3-12 parts of soybeans and 15-28 parts of water. The preparation method comprises the following steps: preparing full-bean milk by soybeans, adding moringa oleifera superfine powder, table salt, dietary alkali and algin into the full-bean milk, stirring uniformly, adding flour, kneading, curing, tableting, slitting and drying so as to obtain the high-protein moringa oleifera nutritive noodles. The nutritive noodles are emerald green in color, good in toughness and mouthfeel, do not enable soup to be muddy, and are rich in nutrition; the processing technology is simple, and industrialization can be realized easily.

Description

technical field [0001] The invention relates to the field of food, in particular to high-protein Moringa nutritional noodles and a processing method thereof. Background technique [0002] Moringa ( Moringa Oleifera Lamarc), belonging to the Moringa family, perennial evergreen small trees to large trees, Indian Moringa ( Moringa oleifera ) and African Moringa ( Moringa stenopetala ) of two varieties. Moringa leaves are rich in nutrients, high in vitamins A, B, C, E, high in protein, and high in fiber. It contains six kinds of macro elements (calcium, magnesium, phosphorus, potassium, sodium, sulfur), five kinds of trace elements (zinc, copper, iron, manganese, selenium) and eleven kinds of essential amino acids (eight of which cannot be synthesized by the human body) ); especially rich in lysine and threonine, which are lacking in cereal protein, and eating protein mixed with cereal can be complementary. The crude protein of Moringa dry leaves is 27.2%. The protein c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L1/305A23L33/10A23L33/185
CPCA23L33/10A23L7/111A23L33/185A23V2002/00A23V2200/044A23V2200/30A23V2250/5488
Inventor 刘镭杨树云赵声富蔡文艳
Owner 刘祥义
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