High-calcium noodles and making method thereof

A production method and high-calcium technology, applied in the food field, can solve the problems of low protein digestibility and starch digestibility, unfavorable absorption of noodles, etc., and achieve the effects of facilitating absorption, better taste, and increasing surface area

Active Publication Date: 2015-11-04
食研家(武汉)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the noodles made by the above formula and method are not conducive to absorption, and the protein digestibility and starch digestibility are low

Method used

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  • High-calcium noodles and making method thereof
  • High-calcium noodles and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] First, weigh main ingredient 2 in proportion: 10 parts of commercially available chicken skeleton; auxiliary material 1: 0.2 part of bean dregs, 0.2 part of unsalted shrimp skin, 0.5 part of salt, 0.5 part of sugar, 0.5 part of ginger slices, and 1 part of vinegar. In embodiment 1-3, described 1 part is 1kg, carries out following operation respectively successively:

[0043] Cleaning: clean the commercially available chicken skeleton;

[0044] Broken and boiled soup: use a bone mud machine to crush the cleaned chicken skeleton to an equivalent diameter of less than 5mm to obtain a broken bone, mix the broken bone, auxiliary material 1, and 4 times the volume of water, boil at 121°C for 5 minutes, and cool to 46°C to get bone broth;

[0045] Weigh auxiliary materials 2 in proportion: 0.1 part of transglutaminase, 0.2 parts of flavor protease and compound protease, 0.01 part of lysine, 0.01 part of glutamic acid, 0.1 part of calcium lactate, sodium tripolyphosphate and s...

Embodiment 2

[0054] First, weigh the main ingredient 2 in proportion: 50 parts of pork ribs without meat in the market; auxiliary materials 1: 0.4 parts of bean dregs, 0.4 parts of unsalted shrimp skin, 2 parts of salt, 1 part of sugar, 1 part of ginger slices, 5 parts of vinegar, Do the following in turn:

[0055] Cleaning: Clean the pork ribs sold in the market;

[0056] Crush and make soup: Crush the cleaned pork ribs with a bone mud machine to an equivalent diameter of less than 2 mm to obtain broken bones, mix the broken bones, auxiliary material 1, and 4 times the volume of water, and boil at 100°C for 15 minutes. Cool to 50°C to obtain bone broth;

[0057] Weigh auxiliary materials 2 in proportion: 0.5 parts of transglutaminase, 0.8 parts of flavor protease and compound protease, 0.6 parts of lysine, 0.6 parts of glutamic acid, 0.5 parts of calcium lactate, sodium tripolyphosphate and sodium dihydrogen phosphate 0.4 parts each, 3 parts phosphated cross-linked starch, 0.2 parts edi...

Embodiment 3

[0066] The differences between this embodiment and Embodiment 1 are:

[0067] Described high-calcium noodles, raw material composition comprises:

[0068] Main ingredient 1: 100 parts of wheat flour;

[0069] Main ingredient 2: 30 parts of commercially available fish bones;

[0070] Accessories 1: 0.3 parts of bean dregs, 0.3 parts of unsalted shrimp skin, 1 part of salt, 0.7 parts of sugar, 0.7 parts of ginger slices, and 3 parts of vinegar;

[0071] Excipient 2: 0.3 parts of transglutaminase, 0.5 parts of flavor protease and compound protease, 0.3 parts of lysine, 0.3 parts of glutamic acid, 0.3 parts of calcium lactate, 0.3 parts of sodium tripolyphosphate and sodium dihydrogen phosphate, 2 parts of cross-linked hydroxypropyl starch, 0.1 part of edible alkali, and 0.3 part of konjac powder.

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Abstract

The invention provides high-calcium noodles and a making method thereof. Natural high-calcium food materials are used as raw auxiliary materials of the noodles, which can complement calcium sources and high quality protein, so that the high-calcium noodles have the functions of preventing hyperosteogeny, improving physique and the like. Through an ultra tiny and nutrient compounding technique, the making method provided by the invention can grind skeletons into granules under 5 microns, enlarges the dissolving surface area or the degrading surface area of nutrients, is favorable for absorption, is good in mouth feel, and greatly improves the protein digestibility and the starch digestibility. The noodles provided by the invention have the similar mouth feel and the similar mechanical property as those of general sold fine dried noodles, the content of the calcium and the content of collagen in the high-calcium noodles disclosed by the invention are higher than those of the general fine dried noodles, and protein digestibility and the starch digestibility are better than those of the general fine dried noodles.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a high-calcium noodle and a preparation method thereof. Background technique [0002] Calcium is an essential element for biology, the main inorganic component of human bones and teeth, and an essential element for nerve transmission, muscle contraction, blood coagulation, hormone release, and milk secretion. Calcium accounts for about 1.4% of the body's mass and participates in metabolism. Calcium must be supplemented every day; insufficient or excess calcium in the human body will affect growth and health. [0003] Animal bones are rich in calcium sources. Calcium and other minerals in bone marrow are easy to absorb and digest. Animal bones and connective tissues are also rich in collagen, which not only has the effect of beauty and fitness, but also has good viscoelasticity, which can improve wheat dough The gel properties improve the taste and texture of noodles. However, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/20A23L1/33A23L1/30A23L1/317A23L7/109A23L11/00A23L13/60A23L17/40
Inventor 赵思明黄汉英胡月来
Owner 食研家(武汉)生物科技有限公司
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