High-collagen protein and high-calcium noodles and preparation method thereof

A high-collagen and production method technology, applied in the field of high-collagen and high-calcium noodles and its preparation, can solve the problem of inability to effectively obtain collagen and calcium content of fish skin and fish bone, fishy smell and taste of fish bone and fish skin Insufficient fineness and other problems, to achieve the effect of beauty and health care osteoporosis, better taste, and stronger taste

Active Publication Date: 2015-11-04
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In addition, fish bones and fish skin have a strong fishy smell, which can easily lead to poor flavor of noodles
[0006] Chinese patents CN201310548196.3 and CN201310107549.6 provide noodles and production methods with fish skin and fish bones as auxiliary materials respectively, but fish skin and fish bones are only

Method used

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  • High-collagen protein and high-calcium noodles and preparation method thereof
  • High-collagen protein and high-calcium noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] First, weigh auxiliary material 1 in proportion: 30 parts of fish bones, 0.5 parts of fish skin, 0.5 parts of salt, 0.5 parts of sugar, 0.5 parts of ginger slices, 0.5 parts of perilla leaves, and 1 part of vinegar. Clean the fish bones and skin and follow the steps below.

[0043] To boil the soup, boil 1 part of each auxiliary material with 5 times the volume of water at 100°C for 15 minutes, cool to 50°C, add 0.3 parts of flavor protease and compound protease, mix well, and keep warm for 1 hour to obtain fish bone soup.

[0044] Secondly, weigh auxiliary materials 2 in proportion: 0.1 part of transglutaminase, 0.1 part of flavor protease and compound protease, 0.1 part of sodium tripolyphosphate, 0.1 part of sodium dihydrogen phosphate, 1 part of cross-linked hydroxypropyl starch, edible Alkali 0.1 part, konjac powder 0.1 part.

[0045] Ultra-micronization: The fishbone soup obtained by boiling soup is firstly ground in a bone mud machine, then added with auxiliary ...

Embodiment 2

[0053] First, weigh auxiliary material 1 in proportion: 80 parts of fish bones, 30 parts of fish skin, 2 parts of salt, 1 part of sugar, 1 part of ginger slices, 0.8 parts of perilla leaves, and 3 parts of vinegar. Clean the fish bones and skin and follow the steps below.

[0054] To boil the soup, add 1 and 3 times the volume of water for each auxiliary material, boil at 121°C for 8 minutes, and cool to 40°C to obtain fish bone soup.

[0055] Secondly, weigh auxiliary materials 2 in proportion: 0.5 parts of transglutaminase, 0.5 parts of flavor protease and compound protease, 0.4 parts of sodium tripolyphosphate, 0.4 parts of sodium dihydrogen phosphate, 3 parts of phosphated cross-linked starch, edible 0.2 part of alkali, 0.5 part of konjac powder.

[0056] Ultra-micronization: The fishbone soup obtained by boiling soup is firstly ground in a bone mud machine, then added with auxiliary material 2, kept at 40°C for 2 hours, and then finely ground in a refiner, the grinding m...

Embodiment 3

[0064] This embodiment is basically the same as Embodiment 1, the difference is that: the ingredients of the high-collagen and high-calcium noodle raw materials are as follows:

[0065] Main ingredient 1: 100 parts of wheat flour;

[0066] Accessories 1: 50 parts of fish bones, 10 parts of fish skin, 1 part of salt, 0.7 parts of sugar, 0.7 parts of ginger slices, 1 part of perilla leaves, and 1.5 parts of vinegar;

[0067] Excipients 2: 0.2 parts of transglutaminase, 0.2 parts of flavor protease and compound protease, 0.3 parts of sodium tripolyphosphate, 0.3 parts of sodium dihydrogen phosphate, 2 parts of cross-linked hydroxypropyl starch, 0.15 parts of edible alkali, konjac essence Powder 0.3 part.

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Abstract

The present invention provides high-collagen protein and high-calcium noodles. The noodles have high collagen protein and calcium content, and have efficacy of beautifying, health care, and preventing osteoporosis. In addition, the invention provides a preparation method of the noodles. Through Crushing and ultra-micronizing process, bones are finely micronized, so that the content of free calcium and the absorption rate of calcium are increased. Meanwhile, the elasticity and toughness of the noodles are improved, and mouthfeel is more chewable. Decocting process can promote the dissolution of bone nutrients, improve the nutritional value of the product, and provide thick aroma and flavor. The noodles provided by the invention have slightly better mouthfeel, elasticity and toughness than commercially available ordinary noodles. The calcium content, collagen protein content, protein digestibility and starch digestibility is higher than ordinary noodles. The mouthfeel is better.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a high-collagen high-calcium noodle and a preparation method thereof. Background technique [0002] Fish bones are rich in calcium and trace elements. Regular consumption can prevent osteoporosis. It is very beneficial for young people in the growing period and middle-aged and elderly people whose bones are beginning to age. Both fish skin and fish bones are rich in protein and various trace elements. The protein is mainly composed of macromolecular collagen and mucopolysaccharide. It is a good product for skin care, beauty and health care. In recent years, medical research has found that the Leukin-leucine has anticancer effect. Because of its good biocompatibility, biodegradability and biological activity, such as low antigenicity, collagen is easily absorbed by the body in the body, can promote cell survival and growth, and promote platelet aggregation, etc., and is widely use...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L1/305A23L7/109
CPCA23V2002/00A23V2200/318A23V2200/306A23V2250/2042A23V2250/063A23V2250/0618
Inventor 熊善柏赵思明黄汉英胡月来
Owner HUAZHONG AGRI UNIV
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