Soybean protein isolate noodles and preparation method thereof

Abstract

The invention discloses soybean protein isolate noodles and a preparation method thereof. The soybean protein isolate noodles consist of the following raw materials: soybean protein isolate, flour, potato starch, lipase, vital gluten, salt, cold water, boiled water and alcohol. The soybean protein isolate and the vital gluten are added, so the utilization rate of protein is increased; and the soybean protein isolate powder removes the original nutritional inhibition factor trypsase inhibitor from soybeans, so adverse responses of dyspepsia, gaseous distention and the like are avoided. By a unique formula and process, the smooth taste of the noodles is improved, adhesion and muddy soup are avoided in the cooking process, and the soybean protein isolate noodles are not liable to age after being cooked, do not contain alkali and are longer in shelf life.

Description

technical field [0001] The invention relates to the technical field of noodles, in particular to soybean protein isolate noodles and a preparation method thereof. Background technique [0002] Fresh noodles are named after the industrially produced noodle food, which has a good fresh-keeping effect. The color is white and translucent, soft and refreshing, elastic, nutritious and healthy, convenient and hygienic to eat. Fresh noodles are different from instant noodles and instant hot-dried noodles. Fresh noodles are just industrialized production of traditional hand-rolled noodles on the market to meet market demand and greatly improve their quality compared with traditional hand-rolled noodles. Although the production technology of fresh noodles was already available more than ten years ago, the retail price of such products in the market remains high (compared with other noodle foods) due to the high production cost, which greatly limits the production of fresh noodles. d...

AI Technical Summary

Problems solved by technology

[0005] The use of soybean protein isolate in noodle production has quite good nutritional value, but its disadvantages are that the fusion between soybean protein isolate and flour is poor, the noodles are easy to break up, and the taste is rough at the same time. High broken rate

[0006] At present, no soy protein isolate, flour, lipase, gluten, potato flour, alcohol, etc. have been used together to prepare noodles with high nutritional value, good formability, no broken layer, no beany smell, good taste, and good after cooking. It is difficult for those skilled in the art to predict whether noodles with no muddy soup, good chewiness, and a low rate of cooked and broken noodles can play a synergistic effect in terms of taste and nutritional value if several raw materials are used together.

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