Preparation method of chlorella noodles

A technology for chlorella and noodles, which is applied in the field of food processing, can solve the problems that the taste and nutritional value of noodles cannot meet dietary needs, and achieve a good effect of breaking walls

Inactive Publication Date: 2017-12-01
QINGDAO KEHAI BIOLOGICAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Along with the raising of people's living standard, noodle taste and nutritional value in the prior art can't satisfy people's dietary needs

Method used

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  • Preparation method of chlorella noodles

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Effect test

Embodiment 1

[0025] The present embodiment, the preparation method of chlorella noodles, comprises the following steps:

[0026] First, add distilled water to the chlorella powder and dilute it into chlorella liquid, the mass ratio of chlorella and distilled water is 5:100;

[0027] Second, place the chlorella liquid under a pressure of 5 MPa and homogenize once to obtain a cracking liquid;

[0028] Third, add cellulase and pectinase respectively in the above-mentioned cracking solution, the addition of cellulase and pectinase is 10% of the quality of cracking solution, and the mass ratio of cellulase and pectinase is 3: 7. Adjust the pH to 8, enzymatically hydrolyze for 2 hours, and obtain the enzymatic hydrolyzate;

[0029] Fourth, add diatomite to the above-mentioned enzymolysis solution, the amount of diatomite added is 0.5% of the mass of the enzymolysis solution, and take the supernatant after standing for 24 hours;

[0030] Fifth, take 5 parts of the supernatant liquid, 80 parts o...

Embodiment 2

[0033] The present embodiment, the preparation method of chlorella noodles, comprises the following steps:

[0034] First, add distilled water to the chlorella powder to dilute it into chlorella liquid, the mass ratio of chlorella and distilled water is 10:100;

[0035] Second, place the chlorella liquid under 5MPa pressure and homogenize twice to obtain the cracking liquid;

[0036] Third, add cellulase and pectinase respectively in the above-mentioned cracking solution, the addition of cellulase and pectinase is 10% of the quality of cracking solution, and the mass ratio of cellulase and pectinase is 3: 7. Adjust the pH to 8, enzymatically hydrolyze for 2 hours, and obtain the enzymatic hydrolyzate;

[0037] Fourth, add diatomite to the above-mentioned enzymolysis solution, the amount of diatomite added is 0.5% of the mass of the enzymolysis solution, and take the supernatant after standing for 24 hours;

[0038] Fifth, take 10 parts of supernatant liquid, 80 parts of whea...

Embodiment 3

[0041] The present embodiment, the preparation method of chlorella noodles, comprises the following steps:

[0042] First, add distilled water to the chlorella powder to dilute it into chlorella liquid, the mass ratio of chlorella and distilled water is 10:100;

[0043] Second, place the chlorella liquid under 30MPa pressure and homogenize twice to obtain the cracking liquid;

[0044] Third, add cellulase and pectinase respectively in the above cracking solution, the addition of cellulase and pectinase is 20% of the quality of the cracking solution, and the mass ratio of cellulase and pectinase is 3: 7. Adjust the pH to 8, enzymatically hydrolyze for 2 hours, and obtain the enzymatic hydrolyzate;

[0045] Fourth, add diatomite to the above-mentioned enzymolysis solution, the amount of diatomite added is 1% of the mass of the enzymolysis solution, and take the supernatant after standing for 24 hours;

[0046] Fifth, take 5 parts of supernatant liquid, 70 parts of wheat flour,...

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Abstract

The invention discloses a preparation method of chlorella noodles, belongs to the technical field of food processing, and overcomes the technical defects in the prior art that noodles are single in taste, poor in nutrient and the like. The preparation method disclosed by the invention comprises the following steps: firstly, adding distilled water into chlorella powder to dilute the chlorella powder into a chlorella liquid; then putting the chlorella liquid at 5-30MPa pressure to be homogenized twice to obtain a cracking liquid; then separately adding cellulase and pectinase into the cracking liquid, wherein the adding amounts of cellulase and pectinase is 10-20% by mass of the cracking liquid, adjusting the pH to 8 and performing enzymolysis for 2h to obtain an enzymolysis liquid, adding diatomite into the enzymolysis liquid, and taking the supernatant; and uniformly stirring the supernatant with flour and water and transferring the mixture into a dough maker to dough paste, and pressing the dough to noodles, further curing and air-drying the noodles to obtain the chlorella noodles. Beside relatively high nutrients, the chlorella noodles prepared by the preparation method also plays a role of adjusting flora in the intestinal tract.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of chlorella noodles. Background technique [0002] The common feature of food noodles is to supplement the energy needed by the human body to maintain the normal life activities of the human body, but the common shortcoming is the lack of other nutrients such as protein, unsaturated fatty acids, and trace elements. 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] The protein content of chlorella algae powder grown in a good environment can reach 63.60%, the total amount of 18 kinds of amino acids is 55.95%, and the content of 8 kinds of essential amino acids is 23.35%, which is close to high-quality fish meal and beer yeast, and higher than most plants Sex protein is an excellent single-cell ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L17/60A23L5/20
CPCA23L7/109A23L5/273A23L17/60A23L17/65A23V2002/00A23V2200/32
Inventor 李悦明徐建春张云鹏李霞徐炳政
Owner QINGDAO KEHAI BIOLOGICAL
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