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Compound algae noodles and preparation method thereof

A noodle and algae powder technology, applied in the field of food processing, can solve problems such as monotonous recipes and unsatisfactory nutrition, and achieve the effects of enhanced palatability, increased polypeptide content, and improved solubility

Inactive Publication Date: 2017-09-05
QINGDAO KEHAI BIOLOGICAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the nutrients contained in algae, in order to make full use of its nutrition, CN 106213185 A discloses a chlorella noodle and a preparation method thereof, in which chlorella is used to prepare noodles, but the alga recipe is relatively monotonous and cannot meet the needs of the human body. required nutrition

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0023] The preparation method of compound algae noodles of the present invention comprises the steps:

[0024] The first step, the preparation of mixed algae, mixes broken wall algae powder, salina powder and euglena powder according to the mass ratio of 2:2:0.5, and then adds wheat flour to it, and the quality of mixed algae is the flour quality 1%;

[0025] Second step, add appropriate amount of pure water to the mixture of flour and mixed algae, adjust pH to 5.8, add the mixture of trypsin and papain, the adding total amount of trypsin and papain is 0.4% of mixed algae quality, divide Enzymolysis was carried out in two stages. First, the temperature was controlled at 30°C for 40 minutes, and then the temperature was raised to 54°C for 48 hours. The enzymolysis solution and 200g wheat flour were used to make compound algae noodles.

[0026] The noodle protein content that present embodiment makes reaches 16.8%, polypeptide content 7.5%, C.G.F content 0.18%, β-carotene conte...

Embodiment 2

[0028] The preparation method of compound algae noodles of the present invention comprises the steps:

[0029] The first step, the preparation of mixed algae, mixes broken wall algae powder, salina powder and euglena powder according to the mass ratio of 3:1:1, then adds wheat flour to it, and the quality of mixed algae is the flour quality 3% of

[0030] Second step, add appropriate amount of pure water to the mixture of flour and mixed algae, adjust pH to 6.0, add the mixture of trypsin and papain, the adding total amount of trypsin and papain is 0.6% of mixed algae quality, divide Enzymolysis was carried out in two stages. First, the temperature was controlled at 30°C for 50 minutes, and then the temperature was raised to 56°C for 24 hours. The enzymolysis solution and 200g wheat flour were used to make compound algae noodles.

[0031] The noodle protein content that present embodiment makes reaches 23%, polypeptide content 10.1%, C.G.F content 0.4%, β-carotene content 5mg...

Embodiment 3

[0033] The preparation method of compound algae noodles of the present invention comprises the steps:

[0034] The first step, the preparation of mixed algae, mixes broken wall algae powder, salina powder and euglena powder according to the mass ratio of 3:1:1, then adds wheat flour to it, and the quality of mixed algae is the flour quality 3% of

[0035] In the second step, add an appropriate amount of pure water to the mixture of flour and mixed algae, adjust the pH to 6.0, add trypsin, the amount of trypsin added is 0.4% of the mixed algae mass, and control the temperature at 30°C for 50 minutes to enzymolyze the enzyme Solution and 200g flour are made compound algae noodles.

[0036] The noodle protein content that present embodiment makes reaches 23%, polypeptide content 5.6%, C.G.F content 0.4%, β-carotene content 5mg / 100g, paraphyllan 1.3%.

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Abstract

The invention belongs to the technical field of food processing and discloses a compound algae noodles and a preparation method thereof. The preparation method includes: mixing wall-broken chlorella pyrenoidosa powder, dunaliella salina powder and euglenophyta powder to obtain mixed algae powder; adding an appropriate amount of purified water, adjusting PH to 5.8-6.0, adding a mixture of 0.4-0.6% trypsin and papain, controlling the temperature at 28-30 DEG C, performing enzymolysis for 40-60min, heating to 54-56 DEG C, and performing enzymolysis for 24-48h; adding flour into the mixture subjected to enzymolysis, kneading to obtain dough, pressing the dough to obtain noodles, and subjecting to aging and air drying to obtain the compound algae noodles. The compound algae noodles prepared according to the method are rich in chlorella C.G.F active factors, polypeptides, beta-carotene and euglenophyta polysaccharides and capable of meeting energy demands of human bodies as well as demands of most essential nutrients to human bodies.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a compound algae noodle and a preparation method thereof. Background technique [0002] The common feature of known food noodles is to supplement the energy required by the human body to maintain the normal life activities of the human body, but the common shortcoming is that other nutrients such as protein, unsaturated fatty acids, trace elements, etc. are lacking. With the improvement of people's living standards and the continuous improvement of consumption concepts, it is necessary to develop and develop more healthy products to meet the needs of the market. [0003] Chlorella pyrenoidosa is a natural food with balanced nutrition. It contains vitamins, unsaturated fatty acids, superoxide dismutase and other nutrients necessary for human growth and development, health and longevity. The protein content of Chlorella pyrenoidosa As high as 58%, it is an excellent protei...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10
CPCA23L7/109A23L33/10A23V2002/00A23V2200/30
Inventor 李悦明张云鹏李霞徐建春张少华梁荣荣
Owner QINGDAO KEHAI BIOLOGICAL
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