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Blood-pressure-lowering Canna edulis Ker tuber noodle and preparation method thereof

A technology of plantain taro tubers and flour, applied in the field of slimming, to achieve the effect of improving fracture resistance and strength, low cooking loss, and dense gel structure

Inactive Publication Date: 2015-11-18
安徽味多多餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports on the use of pomelo peel powder as a polyphenol source to improve the gel properties of fish myofibrillar protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A kind of plantain taro tuber pressure-reducing noodles, made of the following raw materials in parts by weight:

[0021] Pumpkin 30, celery 10, starch 18, flour 300, fresh pomelo peel 18, silver carp surimi 16, golden thread fish surimi 24, milk slices 6, dry red wine 3, water spinach juice 27, cola 18, plantain taro tubers 2.5, black cortex root 2, loquat leaf 1.6; appropriate amount of cellulase and ethanol.

[0022] The preparation method of described a kind of plantain taro tuber pressure-reducing noodles, comprises the following steps:

[0023] (1) Mix pumpkin and celery, add 10 times of water to make a slurry, add 1% cellulase by weight of the slurry, adjust the pH to 4, enzymolyze at 50°C for 120 minutes, inactivate the enzyme at high temperature, filter to obtain a slurry, add 3 times the volume of the slurry with 95% ethanol to carry out alcohol precipitation on the slurry, then centrifuge, remove the lower layer of sediment, wash and dry to obtain water-solu...

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PUM

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Abstract

The invention discloses a blood-pressure-lowering Canna edulis Ker tuber noodle. The noodle is prepared from the following raw materials by weight: 30 to 40 parts of pumpkin, 10 to 20 parts of celery, 18 to 22 parts of starch, 300 to 400 parts of flour, 18 to 25 parts of fresh grapefruit peel, 16 to 30 parts of minced silver carp, 24 to 35 parts of minced red coat, 6 to 7 parts of milk tablet, 3 to 4 parts of dry red wine, 27 to 28 parts of water spinach juice, 18 to 20 parts of cola, 2.5 to 3 parts of Canna edulis Ker tuber, 2 to 2.5 parts of polyalthia root, 1.6 to 2.2 parts of loquat leaf and a proper amount of cellulase and ethanol. According to the invention, through addition of edible and medicinal materials like Canna edulis Ker tuber, polyalthia root, loquat leaf, milk tablet and dry red wine, the noodle is endowed with unique taste and health care effects like mind tranquillizing, blood pressure reduction, lung heat clearing, stomach harmonization, spleen invigoration and stomach tonification; and the noodle is fresh, fragrant and chewy, tastes delicious and soft and leads a person to endless aftertastes.

Description

technical field [0001] This invention relates to being slim. The technical field, in particular, relates to a plantain taro tuber anti-pressure noodle and a preparation method thereof. Background technique [0002] At present, there are many kinds of foods that enrich their nutrients by adding dietary fiber, such as surimi products, meat products, baked products, etc. In addition, dietary fiber has good technical characteristics such as water holding and oil holding. For surimi products with high nutritional value, the addition of dietary fiber can not only make up for the lack of fiber in surimi products, but also effectively improve the technological characteristics of surimi products such as water holding capacity and gelation. [0003] Improving the gel properties of surimi is one of the key technologies for processing surimi products. At this stage, the purpose of improving gel properties is mainly achieved through some additives, such as starch, dietary fiber, polys...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/308A23L7/109
CPCA23V2002/00A23V2200/31A23V2200/326A23V2200/32A23V2200/314A23V2200/30
Inventor 张跃陶勇邓玉民
Owner 安徽味多多餐饮管理有限公司
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