Noodles prepared from Spirulina extract and processing method thereof

A technology of extracting spirulina and spirulina, which is applied in the field of food processing, can solve problems such as difficulty in meeting people's nutritional and healthy diet needs, single variety, and monotonous nutrition, and achieve the effects of enhancing immunity, improving taste, and lowering cholesterol

Inactive Publication Date: 2017-02-08
FUZHOU CHANGSHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles are one of the traditional Chinese diets. There are problems such as single variety, monot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0029] Example 1

[0030] A noodle with spirulina extract as raw material, which is made from the following raw materials in parts by weight: 90 parts of flour, 12 parts of black soybean powder, 8 parts of spirulina extract, 5 parts of red pomegranate, 2 parts of milk powder, alkali 0.15 parts, 0.2 parts guar gum, 0.3 parts nutritional additives.

[0031] The preparation of spirulina extract:

[0032] (1) Wash the fresh spirulina repeatedly to remove the sediment until the water is clear;

[0033] (2) At room temperature, pour 0.3mg / L of ozone water into the washed spirulina and soak for 12 minutes, then take out the spirulina that removes the smell, wash and drain;

[0034] (3) Mix spirulina and water in a volume ratio of 1:2, and perform countercurrent pulse cycle ultrasonic breaking. The ultrasonic working time is 8s, the intermittent time is 8s, and the breaking time is 30min. Filter through a filter cloth and centrifuge the filtrate at a high speed at 10000rpm 60min, remove the p...

Example Embodiment

[0048] Example 2

[0049] A noodle with spirulina extract as raw material, which is made from the following raw materials in parts by weight: 110 parts of flour, 13 parts of black soybean powder, 10 parts of spirulina extract, 7 parts of red pomegranate, 2 parts of milk powder, alkali 0.2 parts, 0.5 parts guar gum, 0.5 parts nutritional additives.

[0050] The preparation of spirulina extract:

[0051] (1) Wash the fresh spirulina repeatedly to remove the sediment until the water is clear;

[0052] (2) At room temperature, 0.3mg / L of ozone water is poured into the washed spirulina and soaked for 14 minutes, and then the spirulina that has removed the smell is taken out, washed and drained;

[0053] (3) Mix spirulina and water in a volume ratio of 1:2, and perform countercurrent pulse cycle ultrasonic crushing. The ultrasonic working time is 12s, the intermittent time is 12s, and the crushing time is 60min. Filter through a filter cloth and centrifuge the filtrate at a high speed of 100...

Example Embodiment

[0067] Example 3

[0068] A noodle with spirulina extract as raw material, which is made from the following raw materials in parts by weight: 130 parts of flour, 15 parts of black soybean powder, 12 parts of spirulina extract, 8 parts of red pomegranate, 3 parts of milk powder, alkali 0.3 parts, 0.7 parts guar gum, 0.6 parts nutritional additives.

[0069] The preparation of spirulina extract:

[0070] (1) Wash the fresh spirulina repeatedly to remove the sediment until the water is clear;

[0071] (2) At room temperature, 0.5 mg / L of ozone water is poured into the washed spirulina and soaked for 15 minutes, and then the spirulina that removes the smell is taken out, washed and drained;

[0072] (3) Mix spirulina and water at a volume ratio of 1:2, and perform countercurrent pulse cycle ultrasonic crushing. The ultrasonic working time is 15s, the intermittent time is 15s, and the crushing time is 60min. Filter through a filter cloth and centrifuge the filtrate at a high speed of 10000r...

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Abstract

The invention relates to noodles prepared from a Spirulina extract, belonging to the field of food processing. The noodles are prepared from the following raw materials in parts by weight: 90-130 parts of wheat flour, 10-15 parts of black bean powder, 8-12 parts of Spirulina extract, 5-8 parts of red pomegranate, 2-3 parts of milk powder, 0.1-0.3 part of soda, 0.2-0.7 part of guar gum and 0.3-0.6 part of nutrient additive. By adding the Spirulina extract, pomegranate, nutrient additive and other auxiliary materials, the prepared noodles have the advantages of favorable flavor and smooth mouthfeel, and have the health-care effects of enhancing the immunity, lowering the blood fat and blood sugar and beautifying the face.

Description

technical field [0001] The invention relates to the field of food processing, in particular to noodles made of spirulina extract and a processing method thereof. Background technique [0002] Noodles are a kind of traditional Chinese diet, which has problems such as single variety, monotonous nutrition, and few patterns, and it is difficult to meet people's needs for nutrition and healthy diet. [0003] Spirulina is favored by people because of its unique medicinal and nutritional value. Spirulina is rich in protein and amino acid, and is added to food, feed, or bait as an additive to supplement the amino acid lacking in grain protein. Spirulina is known as the "treasure house of micro-green functional nutrition". It is rich in unsaturated fatty acids such as γ-linolenic acid and arachidonic acid, glycolipids, etc. It is the precursor of important hormones that can control various basic functions in the body. It is also the precursor for the synthesis of drugs for the trea...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/105A23L33/10A23L33/16A23L33/185
CPCA23V2002/00A23V2200/30A23V2200/324A23V2200/32A23V2200/318A23V2200/3262A23V2200/328A23V2200/326A23V2250/21A23V2250/548A23V2250/506A23V2300/10A23V2300/14A23V2300/48
Inventor 邱松林朱金燕郑训艺陆昌盛林杰
Owner FUZHOU CHANGSHENG FOOD
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