Almond protein vermicelli and preparation method thereof

A technology of almond protein and almond protein powder, which is applied in the field of almond protein noodles and its preparation, can solve the problems of easy sticking and falling off of noodles.

Inactive Publication Date: 2016-12-07
CHINA PAULOWNIA RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to avoid the sticking between the noodles in the existing dried noodles, dry flour is usually sprinkled before or after the strips are cut, and these dry flours usually

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0114] The preparation method of almond protein powder and almond refined oil includes the following steps:

[0115] (1) Pre-treatment of almonds for debittering:

[0116] (1.1) Shelling almond shelling machine, first machine screening, and then manual screening to get shelled mountain almonds;

[0117] (1.2) Pour the mountain almonds into 100℃ hot water for 120s, then transfer to 10℃ cold water for impact cooling for 5min;

[0118] (1.3) Pour the mountain almonds into the peeling machine for peeling, first machine screening, and then manual screening to obtain the peeling mountain almonds;

[0119] (1.4) Pour the peeled mountain almonds into hot water at 100°C for four times soaking. During the soaking process, the water temperature will cool down naturally; the first soaking is 4h, and then rinsed with tap water after removal; the second soaking is 12h, with tap water after removal Rinse; the third soak for 4h, rinse with tap water after removal; the fourth soak for 4h, rinse with ta...

Embodiment 2-1

[0138] Almond protein noodles are composed of salt, almond protein powder and flour, of which:

[0139] Table salt, its weight is 6.62g;

[0140] The almond protein powder is the almond protein powder prepared in Example 1, and its weight is 331.13 g;

[0141] The flour is high-gluten flour, and its weight is 662.25g.

[0142] In this embodiment, the weight of salt m salt : Weight of almond protein powder m Almond protein powder : Weight of flour m flour = 10:500:1000.

Embodiment 2-2

[0144] Almond protein noodles are composed of salt, almond protein powder, flour and almond refined oil. Among them:

[0145] Table salt, its weight is 6.37g;

[0146] The almond protein powder is the almond protein powder prepared in Example 1, and its weight is 318.47g;

[0147] Almond oil is the almond refined oil prepared in Example 1, and its weight is 38.22g;

[0148] The flour is high-gluten flour, and its weight is 636.94g.

[0149] In this embodiment, the weight of salt m salt : Weight of almond protein powder m Almond protein powder : Weight of almond oil m Almond oil : Weight of flour m flour = 10:500:60:1000.

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PUM

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Abstract

The invention discloses almond protein vermicelli and a preparation method thereof. The almond protein vermicelli is prepared from salt, almond protein powder and flour; a ratio of the weight of the salt m(salt) to the weight of the almond protein powder m(almond protein powder) to the weight of the flour m(flour) is (6.3 to 10.5) : (100 to 500) : 1000. The almond protein vermicelli disclosed by the invention has the advantages that not only is the vermicelli difficultly adhered after the vermicelli is cooked thoroughly, but also abundant plant proteins can be provided for a human body, and abundant vitamins and mineral elements can be further provided for the human body.

Description

Technical field [0001] The invention relates to the field of development and utilization of noodles, in particular to an almond protein noodle and a preparation method thereof. Background technique [0002] Protein is the first of the four major nutritional elements of the human body, the material basis of life, organic macromolecules, the basic organic matter that composes human cells and tissues, and the main undertaker of life activities. It is involved in the growth and development of the human body and other physiological activities. Responsible for special functions, protein accounts for 16%-20% of human body weight. [0003] Animal protein and plant protein are two major ways for humans to obtain protein. Animal protein is mainly derived from meat, fish, eggs, milk and other foods, but excessive intake of animal protein can easily cause a variety of cardiovascular and cerebrovascular diseases due to excessive saturated fatty acids and cholesterol, which is harmful to health...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/185A23L29/00A23J1/14C11B1/06C11B3/00
CPCA23J1/148A23J1/146A23V2002/00C11B1/06C11B3/00A23V2200/30A23V2250/18A23V2250/548A23V2300/48A23V2300/28
Inventor 乌云塔娜朱绪春姜仲茂朱高浦赵罕
Owner CHINA PAULOWNIA RES CENT
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