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Polypeptide spaghetti and preparation technology thereof

A noodle and corn peptide technology, applied in polysaccharide/gum-containing food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problem of single ingredients, and achieve simple preparation process, high nutritional value, and wide source of raw materials Effect

Inactive Publication Date: 2016-01-20
田金举
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional pasta has a single ingredient and effective nutritional value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A polypeptide spaghetti made from the following components by weight: wheat flour: 80kg, seasoning salt: 0.05kg, water: 20kg, purple sweet potato leaf powder: 5kg, yam polysaccharide: 8, corn peptide: 50g, clove extract : 50g, rape flower extract: 50g, puffed wheat germ powder: 2kg, flavor powder: 3kg, multivitamin: 12g, selenium yeast powder: 8g, alginic acid: 10g;

[0025] The above multivitamins are made from the following components by weight: Vitamin C: 12, Vitamin D2: 0.003g, Vitamin E: 1.5g, Vitamin B1: 0.3g, Vitamin B2: 0.3g, Vitamin B6: 0.3g, Vitamin B12 : 0.0005g;

[0026] The above seasoning salt is made of the following components by weight: 70g of sodium chloride, 19g of potassium chloride, 0.2g of prickly pear juice, 5g of distiller's grain powder, 0.2g of sweet peptide, and 0.1g of disodium nucleotide; , dissolve the above components in deionized water, heat up to 85°C, stir until completely dissolved, and prepare a solution with a dry matter weight conc...

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PUM

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Abstract

A polypeptide spaghetti is characterized in that the spaghetti is prepared from wheat flour 75-85 kg, seasoning salt 0.03-0.06 kg, water 18-22 kg, purple sweet potato leaf powder 4-6 kg, Chinese yam polysaccharide 5-10 g, corn peptide 20-80 g, clove extract 40-60 g, rape flower extract 40-60 g, puffed wheat germ powder 1-3 kg, flavor powder 2-4 kg, multivitamin 10-15 g, selenium yeast powder 5-10 g, and alginic acid 6-15 g. The spaghetti has rich nutrition, is without the harmful material for the health and growth of human, and has wide raw material source, simple preparation technology, low cost. Moreover, the spaghetti adds a plurality of necessary trace elements for human body.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a polypeptide spaghetti and a preparation process thereof. Background technique [0002] Spaghetti is the closest to Chinese eating habits among Western food varieties, and it is a kind of food that is easier to accept. Traditional pasta uses durum wheat flour as the main raw material. Durum wheat is mainly produced in the European Union, the United States and other places, and it is characterized by high gluten content. The pasta made from it is yellow in color, resistant to boiling and good in taste. However, traditional pasta has a single ingredient and effective nutritional value. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a high nutritional value, safe to eat polypeptide spaghetti and its preparation process. [0004] The technical problem to be solved by the present invention adopts the following technical ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/00
CPCA23V2002/00A23V2250/21A23V2250/51A23V2250/708A23V2250/7104A23V2250/712A23V2250/7042A23V2250/7044A23V2250/7052A23V2250/706
Inventor 田金举
Owner 田金举
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