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Intelligence-developing vexation-eliminating nut noodle and preparation method thereof

A technology of fruit noodles and surimi, which is applied in the field of nut noodles for improving intelligence and eliminating troubles and its preparation, to achieve the effects of strong binding ability, improved cohesiveness and chewiness, and improved fracture resistance and firmness

Inactive Publication Date: 2015-12-09
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

[0019] A nut noodle for improving intelligence and eliminating troubles, which is made of the following raw materials in parts by weight:

[0020] Pumpkin 30, celery 10, starch 18, flour 300, fresh pomelo peel 18, silver carp surimi 16, golden thread fish surimi 24, coconut milk 17, peanut 5, walnut 14, sesame 5, Cynomorium 2, rush 2.6 , Banlangen 2.1, appropriate amount of cellulase and ethanol.

[0021] The preparation method of described a kind of intelligence-improving and trouble-free nut noodle comprises the following steps:

[0022] (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-soluble dietary fiber;...

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PUM

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Abstract

The invention discloses an intelligence-developing vexation-eliminating nut 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, 17 to 18 parts of coconut milk, 5 to 8 parts of peanut, 14 to 18 parts of walnut, 5 to 6 parts of sesame, 2 to 2.1 parts of cynomorium songaricum, 2.6 to 3 part of rush, 2.1 to 3.2 parts of isatis root and a proper amount of cellulase and ethanol. According to the invention, through addition of grapefruit peel powder and dietary fiber and blending of minced fillet, the strength, elasticity and water-retention performance of a gel structure are effectively improved, so the produced noodle has improved flexibility, boiling resistance and bending resistance and is more chewy.

Description

technical field [0001] This invention relates to being slim. The technical field, in particular, relates to a nut noodle for improving intelligence and eliminating troubles 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...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/212A23L1/326A23L1/36A23L1/30A23L1/308A23L7/109A23L17/10A23L19/00A23L25/00
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/5116A23V2250/5118
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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