Blackfungus flour and preparation method thereof

A technology of black fungus and flour, applied in food science and other directions, to achieve the effect of not easy to agglomerate, excellent high gluten strength and high ash content

Inactive Publication Date: 2016-09-21
内蒙古朵澜呼生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problems described above

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1 black fungus flour X1

[0031] The black fungus flour X1 includes: 1 wt% of 80-mesh black fungus powder, 98 wt% of high-gluten flour with a protein content of 11.5%, and 1 wt% of 80-mesh jujube powder.

[0032] Its preparation method comprises the following steps:

[0033] 11) Steam the black fungus for 15 minutes.

[0034] 12) Wash the black fungus steamed twice with 5°C cold water, and air-dry naturally, put the air-dried black fungus into an oven for drying, and make its moisture content equal to 14%.

[0035] 13) Firstly crush the dehydrated black fungus to 40 mesh, and then continue to crush to 80 mesh by jet crushing technology.

[0036] 14) Prepare 80-mesh jujube powder with the same method and parameters as above for the preparation of black fungus powder.

[0037] 1) Mix high-gluten flour with black fungus powder having a protein content of 11.5% uniformly according to the above-mentioned flour component ratios to prepare mixed powder.

[0038] 2)...

Embodiment 2

[0044] Example 2 black fungus flour X2

[0045] The black fungus flour X2 comprises: 5% of 80-mesh black fungus powder, 90wt% of high-gluten flour with a protein content of 13.5%, and 5wt% of 80-mesh red date powder.

[0046] Its preparation method comprises the following steps:

[0047] 11) Steam the black fungus for 10 minutes.

[0048] 12) Wash the black fungus cooked twice with 8°C cold water, and air-dry naturally, put the air-dried black fungus into a drying box to dry, so that its moisture content is equal to 10%.

[0049] 13) Firstly crush the dehydrated black fungus to 50 mesh, and then continue to crush to 180 mesh by jet crushing technology.

[0050] 14) Prepare 150-mesh red date powder using the same method and parameters as above for preparing black fungus powder.

[0051] 1) Mix high-gluten flour with black fungus powder having a protein content of 13.5% according to the above-mentioned flour component ratios to prepare mixed powder.

[0052] 2) Grind the see...

Embodiment 3

[0058] Example 3 black fungus flour X3

[0059] Black fungus flour X3 includes: 200 mesh black fungus powder 3wt%, protein content of 15.5% high-gluten flour 95wt%, 180 mesh red date powder 2wt%.

[0060] Its preparation method comprises the following steps:

[0061] 11) Steam the black fungus for 25 minutes.

[0062] 12) Wash the black fungus steamed twice with 10°C cold water, and air-dry naturally, put the air-dried black fungus into a drying box to dry, so that its moisture content is equal to 8%.

[0063] 13) Firstly crush the dehydrated black fungus to 60 mesh, and then continue to crush to 200 mesh by jet crushing technology.

[0064] 14) Prepare 180-mesh jujube powder using the same method and parameters as above for preparing black fungus powder.

[0065] 1) Mix high-gluten flour with a protein content of 15.5% black fungus powder evenly according to the above-mentioned flour component ratios to prepare mixed powder.

[0066] 2) Grinding the seedless jujube with 1...

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PUM

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Abstract

The invention provides blackfungus flour and a preparation method thereof. The blackfungus flour is prepared from the following ingredients in percentage by weight: 1 to 5 weight percent of blackfungus powder and 90 to 98 weight percent of flour. The blackfungus flour has the advantages that the dough strength and the elasticity are high; the blackfungus flour can be made into Lanzhou stretched noodles without stretched noodle additives; the blackfungus flour belongs to pure green organic food.

Description

technical field [0001] The invention relates to black fungus flour and a preparation method thereof. Background technique [0002] Noodles originated in China and have become one of the staple foods of the people of my country and South Asia during the development of nearly two thousand years. Hand-pulled noodles are one of the oldest and most popular traditional noodles among the noodle varieties in my country. Among them, Lanzhou hand-pulled noodles are known as The characteristic of "gluten, fresh soup" is widely sought after, but so far, the conventional Lanzhou ramen production process still needs to add ramen additives to the flour to increase the gluten and elasticity of the noodles themselves. Because the current main ramen additive is ash, its strong alkalinity is potentially harmful to the skin of ramen workers and the digestive tract of eaters, and the use of ramen additives is too extensive, which is likely to threaten the health of eaters. [0003] Therefore, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L31/00A23L19/00
Inventor 包春杰
Owner 内蒙古朵澜呼生物科技有限责任公司
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