Noodles with highly elastic mouth feel

A noodle and mouthfeel technology, applied in the direction of food ingredients as taste improver, food science, food heat treatment, etc., can solve the problems of noodles with insufficient chewiness, single variety, single taste, etc., to achieve enhanced protein content, good color and taste, and nutrition rich effect

Inactive Publication Date: 2017-11-17
庐江县海神面业有限公司
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current noodles have single nutrition and single taste. Patent CN1303901 discloses a kind of noodles made of flour, sorghum flour, corn flour, glutinous rice flour, millet flour and water, which are mixed and processed according to a certain weight ratio.
It has changed the situation of traditional noodle raw materials, single variety, single nutrition and taste
However, the protein content of the noodles is low, the nutrition is not comprehensive enough, and the noodles are not chewy enough

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A kind of high elastic mouthfeel noodle, which is made from the following raw materials by weight (kg): high-gluten flour 50, hydrolyzed egg white liquid 10, soybean 5, papaya 2, salt 0.8.

[0020] The preparation method of the described high-elastic mouthfeel noodles comprises the following steps:

[0021] (1) Add egg white to water equivalent to twice its weight, stir at 50°C and 50 rpm for 20 minutes, adjust the pH to 8, add protease to hydrolyze, and then get the hydrolyzed egg white liquid for later use;

[0022] (2) Add appropriate amount of water to soybeans to make a slurry, cook at 100°C for 30 minutes, cool, add crushed papaya puree, stir evenly, let stand for 20 minutes, filter, and obtain papaya soybean milk for later use;

[0023] (3) Add the zong leaves into water equivalent to 10 times the lifting weight, boil for 2 hours, filter, and get the zong leaves water for later use;

[0024] (4) After mixing the flour and papaya soybean milk, let it stand for 5 ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses noodles with a highly elastic mouth feel. The noodles are prepared from the following raw materials in parts by weight: 40-50 parts of high-gluten flour, 10-20 parts of hydrolyzed egg white liquid, 5-10 parts of soybeans, 2-4 parts of Chinese quince fruits, and 0.4-0.8 part of salt. The noodles are added with the egg white hydrolysate liquid and soybean milk hydrolysate slurry, and contain animal proteins and plant proteins, so that the noodles are rich in nutrients and elastic. Protease in the Chinese quince fruits is adopted to hydrolyze soybean protein so as to solve the problem that the noodles have a bad mouth feel as a soybean protein content increases, and effectively increase a protein content of the noodles. Meanwhile, the Chinese quince fruits can cover a fishy smell of the soybeans, and the prepared noodles contain the plant proteins, and have a fresh and sweet taste of the Chinese quince fruits.

Description

technical field [0001] The invention relates to the field of noodles, in particular to noodles with high elasticity and mouthfeel. Background technique [0002] Noodles, a type of noodle made from grains or legumes which are ground into a powder, added to water and formed into a dough, which is then either pressed or rolled into sheets and then cut or pressed, or formed into strips (or Narrow or wide, or flat or round) or small flakes, and finally boiled, fried, stewed, or fried. [0003] Current noodles have single nutrition and single mouthfeel. Patent CN1303901 discloses a kind of noodles with flour, sorghum flour, corn flour, glutinous rice flour, millet flour and water as raw materials, which are mixed and processed in a certain weight ratio. It has changed the situation of traditional noodles with single raw materials, varieties, nutrition and taste. But the protein content of this noodle is low, and nutrition is not comprehensive enough, and noodle is not chewy enou...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L15/00A23L11/00A23L19/00A23L5/10
CPCA23L5/13A23L7/113A23L11/07A23L15/00A23L19/09A23V2002/00A23V2200/14A23V2300/24
Inventor 潘友刚
Owner 庐江县海神面业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap