High anthocyanin noodle and making method thereof

A technology with high anthocyanin and production method, which is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc. High, unfavorable and other problems, to achieve the effect of excellent protein and starch digestibility, better taste, and increased viscoelasticity

Active Publication Date: 2015-12-02
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the above formula and preparation method, the dissolution of anthocyanins and dietary fiber is limited, and...

Method used

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  • High anthocyanin noodle and making method thereof
  • High anthocyanin noodle and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] First, weigh auxiliary material 1 in proportion: 10 parts of fresh purple sweet potato, 0.2 part of perilla, 0.5 part of black rice bran; auxiliary material 2: 0.1 part of cellulase, xylanase and transglutaminase, 0.5 part of table salt 0.1 part of lactic acid, 1 part of konjac powder, 0.1 part of sodium tripolyphosphate and sodium dihydrogen phosphate, 1 part of cross-linked hydroxypropyl starch. In Examples 1, 2 and 3, 1 part is measured according to 1 kg, and the following operations are respectively carried out successively:

[0042] Ultra-micronization: wash, peel and dice the fresh purple sweet potato, mix it with 0.5 times the weight of water, and carry out in the first refiner. The material of the first refiner is multiple alloy steel, and the sand number is 16#, rotating speed 1000r / min, disc spacing 1mm, initially grind to 50 mesh, and then finely grind in the second refiner together with perilla, black rice bran and auxiliary material 2, the material of the s...

Embodiment 2

[0051] First, weigh auxiliary material 1 in proportion: 100 parts of fresh purple sweet potato, 2 parts of perilla, 1 part of black rice bran; auxiliary material 2: 0.8 parts each of cellulase, xylanase and transglutaminase, 2 parts of table salt, 0.8 parts of lactic acid, 10 parts of konjac powder, 0.4 parts of sodium tripolyphosphate and sodium dihydrogen phosphate, 3 parts of phosphated cross-linked starch. Carry out the following operations in turn:

[0052] Ultra-micronization: wash, peel and dice the fresh purple sweet potato, mix it with 2 times the weight of water, and carry out in the first refiner, the material of the first refiner is multi-element alloy steel, and the sand number is 30#, rotating speed 2000r / min, disc spacing 2mm, firstly grind to 80 mesh, then finely grind in the second refiner together with perilla, black rice bran and auxiliary material 2, the material of the second refiner is Multi-element alloy steel, sand number 320#, rotating speed 3000r / min...

Embodiment 3

[0061] The differences between this embodiment and Embodiment 1 are:

[0062] The raw material composition of described high anthocyanin noodle is as follows:

[0063] Main ingredients: 100 parts of wheat flour, 12 parts of anthocyanin powder;

[0064] Accessory 1: 50 parts of fresh purple sweet potato, 1 part of perilla, 0.7 part of black rice bran;

[0065] Excipient 2: 0.5 parts each of cellulase, xylanase and transglutaminase, 1 part of table salt, 0.5 parts of lactic acid, 5 parts of konjac powder, 0.3 parts of sodium tripolyphosphate and sodium dihydrogen phosphate, cross-linked 2 parts of hydroxypropyl starch.

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Abstract

The invention provides a high anthocyanin noodle, which takes purple sweet potato as the main raw material, can supplement anthocyanin, cellulose, amino acids, vitamins and other nutrients. In addition, the invention provides a making method of the high anthocyanin noodle. By means of acidic alcohol solution extraction, high concentration anthocyanin powder can be obtained, and the anthocyanin content of the noodle is also greatly improved; by means of super-fine comminution, the dissolution or degradation surface area of nutrients can be increased, dissolution of anthocyanin and dietary fiber, protein digestibility and starch digestibility can be greatly improved; and through high temperature standing after dough kneading, partial gelatinization of starch can be promoted, viscoelasticity of the dough is increased, noodle breaking during noodle rolling and forming can be reduced, and soup turbidity of the product is also reduced. The noodle provided by the invention has taste and other mechanical properties similar to those of commercially available ordinary fine dried noodles, and has anthocyanin content, water soluble dietary fiber content, protein and starch digestive performance superior to those of ordinary fine dried noodles.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a kind of high anthocyanin noodles and a preparation method thereof. Background technique [0002] Purple sweet potatoes are rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, as well as selenium and anthocyanins. Selenium and iron in purple sweet potato are essential elements for human body to resist fatigue, anti-aging, and nourish blood. Purple sweet potato is rich in cellulose, which can prevent the occurrence of gastrointestinal diseases. In addition, it also contains polysaccharides, flavonoids, and is also rich in Selenium and anthocyanins have certain functions of preventing high blood pressure, alleviating liver dysfunction, and anti-cancer. [0003] Anthocyanins have the functions of preventing cancer, improving eyesight, removing harmful free radicals in the body, improving sleep, strengthening blood vessels, and improving blood cir...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/214A23L1/30A23L7/109A23L19/10
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/2104
Inventor 赵思明熊善柏黄汉英胡月来
Owner HUAZHONG AGRI UNIV
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