Nutritive selenium-enriched wheat oligopeptide-Chinese mahogany sprout noodles

A technology of wheat oligopeptide and toona sinensis, which is applied in food science and other directions, can solve the problems of no health care function and poor taste, and achieve the effects of superior rehydration, high absorption and utilization rate, and enhanced nutrition.

Inactive Publication Date: 2016-05-04
安徽省佛子岭面业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing noodles are generally wheat flour as raw material, processed into fresh noodles or dried into fine noodles, its mouthfeel is poor, and does not have health care function, the food that only has hunger effect like this can't satisfy modern people's life needs that pay attention to self-care Therefore, the development of noodles with health care functions has become a market demand, and at the same time, to improve the mouthfeel of existing noodles, increase the health care function of noodles

Method used

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  • Nutritive selenium-enriched wheat oligopeptide-Chinese mahogany sprout noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A wheat oligopeptide-enriched selenium toon nutritional noodle is made of the following raw materials in parts by weight: 87 wheat flour, 18 toon, 4 selenium-enriched eggs, 2 selenium-enriched malt, 3 salt, 1 wheat oligopeptide, and selenium-enriched grape seeds Oil 0.8, soybean lecithin 0.5, marshmallow gum 0.3.

[0024] Described Chinese toon is the fresh leaf of Chinese toon plucked in late March.

[0025] A preparation method of wheat oligopeptide-enriched Chinese toon nutritional noodles, specifically comprising the following steps:

[0026] (1) Preparation of Chinese toon: wash the picked fresh Chinese toon leaves, blanch in hot water at 90°C for 1 minute, drain, and add Chinese toon with a volume fraction of 68% (v / v) Edible alcohol, beating, evaporating to no alcohol at 43°C, placing in a refrigerator at -20°C for 12 hours, placing at -40°C, vacuum freezing until the water content is 1% (w / w) of the weight of Chinese toon, crushing , and ground to a particle s...

Embodiment 2

[0034] A wheat oligopeptide-enriched selenium toon nutritional noodle is made of the following raw materials in parts by weight: wheat flour 88, toon 19, selenium-enriched eggs 5, selenium-enriched malt 3, salt 3.5, wheat oligopeptides 1.5, selenium-enriched grape seeds Oil 1, soybean lecithin 0.6, marshmallow gum 0.35.

[0035] Described Chinese toon is the fresh leaf of Chinese toon plucked in mid-April.

[0036] A preparation method of wheat oligopeptide-enriched Chinese toon nutritional noodles, specifically comprising the following steps:

[0037] (1) Preparation of Chinese toon: wash the picked fresh Chinese toon leaves, blanch them in hot water at 93°C for 2 minutes, drain, add 2.5 times the weight of Chinese toon with a volume fraction of 70% (v / v) Edible alcohol, beating, evaporating at 44°C until alcohol-free, placing in a refrigerator at -19°C for 13 hours, placing at -38°C, vacuum freezing until the water content is 1.5% (w / w) of the weight of Chinese toon, and cr...

Embodiment 3

[0045] A wheat oligopeptide-enriched selenium toon nutritional noodle is made of the following raw materials in parts by weight: 89 wheat flour, 20 toon, 6 selenium-enriched eggs, 4 selenium-enriched malt, 4 salt, 2 wheat oligopeptides, and selenium-enriched grape seeds Oil 1.2, soybean lecithin 0.7, marshmallow gum 0.4.

[0046] Described Chinese toon is the fresh leaf of Chinese toon plucked in early May.

[0047] A preparation method of wheat oligopeptide-enriched Chinese toon nutritional noodles, specifically comprising the following steps:

[0048] (1) Preparation of Chinese toon: wash the picked fresh Chinese toon leaves, blanch them in hot water at 95°C for 7 minutes, drain, and add 3 times the weight of Chinese toon with a volume fraction of 72% (v / v) Edible alcohol, beating, evaporating to no alcohol at 45°C, freezing in a refrigerator at -18°C for 14 hours, placing at -36°C, vacuum freezing until the water content is 2% (w / w) of the weight of Chinese toon, crushing ...

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Abstract

The invention discloses nutritive selenium-enriched wheat oligopeptide-Chinese mahogany sprout noodles. The noodles are prepared from the following raw materials: wheat flour, Chinese mahogany sprouts, selenium-enriched eggs, selenium-enriched malt, table salt, wheat oligopeptide, selenium-enriched grape-seed oil, soybean lecithin and Abelmoschus manihot gum. The nutritive selenium-enriched wheat oligopeptide-Chinese mahogany sprout noodles provided by the invention are rich in raw materials, and complete in nutrition. Addition of the wheat oligopeptide, the organic selenium and the Chinese mahogany sprouts makes the noodles chewy, smooth and delicious in taste; moreover, the noodles are also safe, healthy, high in absorption and utilization ratios as well as improved in nutrition, flavor and healthcare functions. Thus, the noodles are capable of promoting growth and development of the children, enhancing immunity, preventing cancer, resisting oxidation, delaying senescence and prolonging life. The Chinese mahogany sprout has a long picking period, and is delicious in taste, rich in nutrition, strong in healthcare functions and economical in resource and cost after treatment. By freezing and drying, the noodles are capable of preserving protein activity and spatial network structure, so that the noodles have excellent rehydration properties, chewiness, tensile resistance and cooking qualities. The packaged noodles are sterilized by radiation, so that shelf lives of the noodles are prolonged.

Description

technical field [0001] The invention relates to the field of noodle processing, in particular to a wheat oligopeptide-enriched selenium toon nutritional noodle. Background technique [0002] Existing noodles are generally wheat flour as raw material, processed into fresh noodles or dried into fine noodles, its mouthfeel is poor, and does not have health care function, the food that only has hunger effect like this can't satisfy modern people's life needs that pay attention to self-care , Therefore, the development and development of noodles with health care function has become the needs of the market, and at the same time to improve the mouthfeel of existing noodles, increase the health care function of noodles. [0003] Wheat oligopeptide is an active substance that exists and is necessary for the human body. It is an important component and nutrient substance of the human body. It is widely distributed throughout the human body. Studies have confirmed that polypeptide sub...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L33/10A23L33/18
Inventor 刘家华田金举
Owner 安徽省佛子岭面业有限公司
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