Lactobacillus fermented noodle and preparation method thereof

A technology of lactic acid bacteria fermentation and noodles, which is applied in the field of food processing, can solve the problems of poor processing performance and insufficient nutritional value of noodles, and achieve the effects of prolonging shelf life, cleaning the stomach and improving plasticity and strength.

Inactive Publication Date: 2017-05-17
CHENGDU JINHUI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention aims to solve the problems in the prior art that the nutritional value of noodles is not high enough, and the processing performance of miscellaneous grain noodles is not good during the processing process. The processing performance of the noodles enriches the taste of the noodles and increases the nutrition of the noodles. At the same time, the extract of bamboo fungus is added to further improve the nutrition of the noodles, so that the noodles have certain functionality, especially suitable for people with high blood pressure, high blood fat, high cholesterol, coronary heart disease, arterial People with cirrhosis and obesity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The noodle fermented by lactic acid bacteria comprises raw materials including 45 parts of pea flour fermented by lactic acid bacteria, 10 parts of corn flour and 1 part of bamboo fungus extract.

Embodiment 2

[0033] The noodle fermented by lactic acid bacteria comprises raw materials including 55 parts of pea flour fermented by lactic acid bacteria, 20 parts of corn flour and 8 parts of bamboo fungus extract. The lactic acid bacteria described in this embodiment are Lactobacillus plantarum.

Embodiment 3

[0035] The noodle fermented by lactic acid bacteria comprises 50 parts of pea flour fermented by lactic acid bacteria, 14 parts of corn flour and 5 parts of bamboo fungus extract. The lactic acid bacteria described in this embodiment are Lactobacillus plantarum.

[0036] The lactic acid bacteria fermentation process is as follows: mix 80 parts of pea flour and corn flour weighed by weight, add 25 parts of water, inoculate 5 parts of Lactobacillus plantarum, and ferment at 45° C. for 2 hours.

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PUM

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Abstract

The invention discloses a lactobacillus fermented noodle and belongs to the technical field of food processing. The raw materials of the hollow noodle include 45-55 parts of lactobacillus fermented pea meal, 10-20 parts of corn flour and 1-8 parts of bamboo fungus extracting solution. The invention also discloses a preparation method for the hollow noodle. The preparation method comprises the following steps: kneading dough, extruding and shaping, freeze-drying, packaging, and the like. The hollow noodle disclosed by the invention is high in nutritive value, the noodle is elastic and tastes nice and the noodle is especially suitable for people suffering from high blood pressure, hyperlipidemia, high cholesterol, coronary heart diseases, arteriosclerosis and adiposis.

Description

technical field [0001] The invention relates to hollow noodles and a preparation method thereof, in particular to noodles fermented by lactic acid bacteria and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Noodles are one of the favorite foods in people’s daily life. The noodles that people often eat include Zhongjiang noodles, Fujian longxu noodles, Lanzhou noodles, etc., but these noodles are solid. The ability to taste is also poor, and the taste is not good. However, the noodles made from ordinary wheat noodles have flat mouthfeel, poor taste ability and long cooking time, which can no longer satisfy people's more demands for noodles. [0003] With the development of the noodle processing industry, differentiated noodles have appeared on the market, such as "hollow noodles", "fermented noodles", and "multigrain noodles" and so on. For example, on January 1, 2014, the State Intellectual Property Office d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L7/109A23L33/10A23L31/15A23L33/115A23L29/238A23L29/206A23L11/50
Inventor 张一帆
Owner CHENGDU JINHUI TECH
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