Polypeptide wine-fragrant sweet osmanthus-fish noodle and preparation method thereof

A technology of sweet-scented osmanthus fish and polypeptide wine, applied in the field of noodles, can solve problems such as waste of resources, achieve the effect of improving nutritional characteristics, flavor and nutritional value, and increasing nutritional value

Inactive Publication Date: 2016-09-07
庐江县海神面业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These rice field eel bones are usually thrown away directly as waste, or disposed of at a very low price to farms or feed mills, causing serious waste of resources

Method used

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Embodiment Construction

[0020] A polypeptide wine-flavored sweet-scented osmanthus fish noodle is made from the following raw materials in parts by weight:

[0021] Flour 300, gluten powder 30, pollen 9, corn seed coat dietary fiber 13, rice field eel bone 28, rice wine 17, osmanthus 6, cod meat 25, green tea 7, donkey-hide gelatin 2, peony bark 2.3, Poria 2.2; salt, papaya Appropriate amount of protease.

[0022] The preparation method of described a kind of polypeptide wine-flavored sweet-scented osmanthus fish noodle comprises the following steps:

[0023] (1) extract donkey-hide gelatin, cortex moutan and poria cocos with 6 times the amount of water, concentrate, and spray dry to obtain traditional Chinese medicine powder;

[0024] (2) Cut the eel bones into small pieces of about 2.5 cm, remove the grease, and dry them in a vacuum freeze dryer; then crush the eel bones with a universal grinder, and pass through a 30-mesh sieve to obtain the eel fish bone meal;

[0025] (3) Mix osmanthus and gr...

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Abstract

The invention discloses a polypeptide wine-fragrant sweet osmanthus-fish noodle. The noodle is prepared from 300-350 parts by weight of flour, 30-33 parts by weight of wheat gluten powder, 9-20 parts by weight of pollen, 13-16 parts by weight of corn seed peel meal fibers, 28-35 parts by weight of ricefield eel bones, 17-18 parts by weight of rice wine, 6-7 parts by weight of sweet osmanthus, 25-26.7 parts by weight of cod meat, 7-8 parts by weight of green tea, 2-3 parts by weight of donkey-hide gelatin, 2.3-3 parts by weight of tree peony bark, 2.2-3 parts by weight of poria cocos and a proper amount of table salt and papain. The noodle is fragrant and soft, has toughness and good elasticity, contains food materials such as donkey-hide gelatin, tree peony bark and poria cocos and has health effects of reinforcing spleen and stomach, tranquilizing mind and calming nerves, enriching blood and nourishing yin, and clearing heat and moisturizing dryness.

Description

technical field [0001] The invention relates to the technical field of noodles, in particular to a polypeptide wine-flavored sweet-scented osmanthus fish noodle and a preparation method thereof. Background technique [0002] The nature of protein functional properties is closely related to its physicochemical and structural properties, including molecular size, shape, amino acid composition, net charge distribution, hydrophobic group / hydrophilic group ratio, and protein secondary / tertiary / quaternary Structural arrangement. The poor solubility of raw wheat gluten in water limits the application of wheat gluten in food systems. This is mainly due to the fact that there are more non-polar amino acid side chains in wheat gluten, such as Pro, Leu, Asn and Gln, and these non-polar amino acid side chains promote the interaction between glutenin and prolamina protein cross-linking. Acid deamidation is a key technology that can improve the functional properties of wheat gluten and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L17/00A23L33/10A23L33/105A23L33/21A23L33/18A23L5/20A23L29/00
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/208A23V2250/204A23V2250/032A23V2250/022A23V2250/02A23V2250/55A23V2250/5486A23V2250/5116A23V2300/10A23V2300/06
Inventor 潘友刚
Owner 庐江县海神面业有限公司
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