Edible mushroom high dietary fiber noodles and its preparation method

A technology with high dietary fiber and production methods, applied in the fields of application, food science, food ingredients, etc., can solve the problems of good nutrient absorption and digestibility, less dietary fiber noodle production process, low protein, amino acid and dietary fiber content, etc., to achieve Good product quality, reduce the loss of nutrition and flavor, and improve the effect of immunity

Active Publication Date: 2019-04-02
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The content of protein, amino acid and dietary fiber in noodles currently on the market is relatively low, and there are few literatures on the production process of dietary fiber noodles
At present, there is no report on the production of noodles with high dietary fiber content and good nutrient absorption and digestibility by ultrafine enzymatic pulping with fresh shiitake mushrooms

Method used

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  • Edible mushroom high dietary fiber noodles and its preparation method
  • Edible mushroom high dietary fiber noodles and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] First, weigh auxiliary material 1 in proportion: 10 parts of shiitake mushrooms, 0.5 parts of salt, and 0.5 parts of sugar. In Examples 1 and 2, 1 part is measured according to 1 kg, and the following operations are respectively carried out successively:

[0041] Crushing: Dice the washed shiitake mushrooms, add salt and sugar and 0.5 times the volume of water, and put them into a refiner, wherein the material of the refiner is multi-element alloy steel, the disc spacing is 1mm, and the sand size is 16# , rotating speed 1000r / min, crushing to 50 mesh, to obtain primary ground bacterial slurry.

[0042] Secondly, weigh auxiliary material 2 in proportion: 0.1 part of transglutaminase, 0.01 part of lysine, 0.01 part of glutamic acid, 0.1 part of calcium lactate, 0.1 part of sodium tripolyphosphate and sodium dihydrogen phosphate, cross-linked hydroxyl 1 part of propyl starch, 0.1 part of edible alkali, 0.1 part of cellulase, 0.2 part of vitamin C, 0.1 part of konjac powde...

Embodiment 2

[0051] First, weigh auxiliary material 1 in proportion: 50 parts of shiitake mushrooms, 2 parts of salt, and 1 part of sugar. Carry out the following operations in turn:

[0052] Crushing: Dice the washed shiitake mushrooms, add salt, sugar and 2 times the volume of water, and put them into a refiner, wherein the material of the refiner is multi-element alloy steel, the distance between the discs is 2mm, and the sand size is 30# , the rotating speed is 2000r / min, crushed to 80 mesh, and the primary ground bacterial slurry is obtained.

[0053] Secondly, weigh auxiliary materials 2 in proportion: 0.5 parts of transglutaminase, 0.6 parts of lysine, 0.6 parts of glutamic acid, 0.5 parts of calcium lactate, 0.4 parts of sodium tripolyphosphate and sodium dihydrogen phosphate each, phosphorylated 3 parts of cross-linked starch, 0.2 part of edible alkali, 0.5 part of cellulase, 0.5 part of vitamin C, 0.5 part of konjac powder;

[0054] Ultrafine enzymatic hydrolysis: add auxiliary...

Embodiment 3

[0062] The present embodiment is basically the same as Embodiment 1, the difference is that the ingredients of the edible mushroom high dietary fiber noodles are as follows:

[0063] Main ingredients: 100 parts of wheat flour;

[0064] Excipient 1: 30 parts of edible fungus or edible stipe, 1 part of salt, 0.8 part of sugar;

[0065] Excipient 2: 0.3 parts of transglutamine, 0.3 parts of lysine, 0.3 parts of glutamic acid, 0.3 parts of calcium lactate, 0.25 parts of sodium tripolyphosphate and sodium dihydrogen phosphate, 2 parts of cross-linked hydroxypropyl starch, edible 0.15 parts of alkali, 0.3 parts of cellulase, 0.4 parts of vitamin C, and 0.4 parts of konjac powder.

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Abstract

The invention provides an edible fungus high dietary fiber noodle. Natural edible fungi are adopted as the raw and supplemental materials, which can provide edible fungus polysaccharide, and has the functions of enhancing immunity and strengthening constitution. Lentinus edodes and other edible fungi also contain abundant dietary fiber, thereby improving the dietary fiber content of the noodle. In addition, the invention also provides a preparation method of the noodle. Fresh lentinus edodes and other edible fungi are employed as the raw materials, by means of crushing and super-fine comminution enzymolysis, an edible fungus thick slurry can be prepared to replace water to knead dough, thus not only saving the energy consumption of drying during lentinus edodes powder preparation, but also reducing the loss of nutrition and flavor. Therefore, the technology has low energy consumption and high efficiency, and the product quality is good. Through crushing and super-fine comminution enzymolysis, the surface area of nutrient dissolution or degradation is increased, and the protein digestibility and starch digestibility are greatly enhanced. The noodle provided by the invention has hardness, elasticity and cohesiveness equivalent to those of commercially available ordinary fine dried noodles, but has dietary fiber content, protein and starch digestibility superior to ordinary fine dried noodles, and has better taste.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to an edible fungus high dietary fiber noodle and a preparation method thereof. Background technique [0002] Edible fungi are rich in protein and amino acids, and their content is several to dozens of times that of ordinary vegetables and fruits. They are not only delicious, but also rich in nutrients. They are often called healthy foods. It also has the effect of reducing blood cholesterol and treating high blood pressure. It is also found that shiitake mushrooms, mushrooms, enoki mushrooms, and Hericium erinaceus contain substances that enhance the anti-cancer ability of the human body. [0003] Dietary fiber can maintain the health of the digestive system, enhance human immunity, lower cholesterol and high blood pressure, laxative, clear the intestines and strengthen the stomach. With the improvement of living standards, high blood fat, obesity, diabetes and other civilizations c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L31/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/324A23V2250/063A23V2250/0618A23V2250/5118A23V2250/708
Inventor 赵思明熊善柏黄汉英胡月来
Owner HUAZHONG AGRI UNIV
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