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A kind of black garlic pulp stone-ground vermicelli and preparation method thereof

A technology of black garlic pulp and stone grinding, which is applied in food science, food ingredients, food drying, etc., can solve the problems of easy broken bars and insufficient gluten strength, and achieve the effect of smooth taste, increased dietary fiber content, and good color

Active Publication Date: 2021-03-23
TIANJIN UNIV OF SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to increase the content of functional components of black garlic and retain its activity during the processing, to solve the technical problems that the existing stone-milled dried noodles are easy to break during the cooking process, and the gluten is insufficient, and to make full use of two kinds of black food nutritional value, provide a kind of black garlic slurry stone-ground vermicelli and preparation method thereof

Method used

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  • A kind of black garlic pulp stone-ground vermicelli and preparation method thereof
  • A kind of black garlic pulp stone-ground vermicelli and preparation method thereof
  • A kind of black garlic pulp stone-ground vermicelli and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088] A kind of black garlic pulp stone-ground vermicelli, its composition and parts by weight are as follows:

[0089] 99.5-97.0 parts of stone-milled flour, 0.5-3.0 parts of black garlic paste, and the portion by weight of table salt is 4% of the total weight of dry matter of stone-ground flour and black garlic paste.

[0090] A kind of preparation method of above-mentioned black garlic pulp stone-milled vermicelli, the steps are as follows:

[0091] ⑴ Mixing noodles: Add black garlic paste and salt to stone-milled flour, mix evenly, and get mixing noodles;

[0092] (2) Kneading noodles: add water to the mixing noodles, the amount of water added is 42% of the total dry matter mass of stone-milled flour and black garlic paste, and then use a horizontal noodle mixing machine to mix evenly;

[0093](3) Ripening: After the dough is mixed, put the dough in the ripening machine, and ripen at room temperature for 10-15 minutes, and the temperature is controlled at 25±1°C;

[009...

Embodiment 2

[0097] A kind of black garlic pulp stone-ground vermicelli, its composition and parts by weight are as follows:

[0098] 99.5-97.0 parts of stone-milled flour, 0.5-3.0 parts of black garlic paste, and the portion by weight of table salt is 4% of the total weight portion of dry matter of stone-ground flour and black garlic paste.

[0099] The stone-milled flour is triticale milled at a low speed and low temperature, the rotating speed of the stone mill is 10-20 rpm, and the temperature is 18-30°C.

[0100] The preparation steps of described black garlic paste are as follows:

[0101] ⑴Raw material selection: select fermented and high-quality black garlic without damage;

[0102] ⑵Cleaning and peeling: Wash the black garlic head with clean water, peel off the outer skin, soak in cold water for 1-2 hours and then drain to get complete black garlic garlic granules;

[0103] (3) Slicing: Cut black garlic and garlic into black garlic slices with a thickness of 2mm-5mm;

[0104] ⑷...

Embodiment 3

[0116] A kind of black garlic pulp stone-ground vermicelli, its composition and parts by weight are as follows:

[0117] 99.5-97.0 parts of stone-milled flour, 0.5-3.0 parts of black garlic paste, and the portion by weight of table salt is 4% of the total weight portion of dry matter of stone-ground flour and black garlic paste.

[0118] The speed of the stone mill is 12 rpm, and the temperature is 25°C.

[0119] The preparation steps of described black garlic paste are as follows:

[0120] ⑴Raw material selection: select fermented and high-quality black garlic without damage;

[0121] ⑵Cleaning and peeling: Wash the black garlic head with clean water, peel off the outer skin, soak in cold water for 1-2 hours and then drain to get complete black garlic garlic granules;

[0122] (3) Slicing: Cut black garlic and garlic into black garlic slices with a thickness of 2mm-5mm;

[0123] ⑷Beating: add water 0.3-0.5 times the weight of black garlic to the black garlic slices, mix, b...

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Abstract

The invention relates to fine dried noodles containing black garlic pulp and stone mill-milled flour. The fine dried noodles comprise the following components in parts by weight: 99.5 to 97.0 parts ofstone mill-milled flour, 0.5 to 3.0 parts of black garlic pulp, and salt, wherein the weight parts of the salt account for 4% of the total weight parts of the black garlic pulp and dried matters of the stone mill-milled flour. According to the noodles, the black garlic pulp rich in dietary fibers is added into the stone mill-milled flour, and then the salt in a certain proportion is added to prepare the fine dried noodles containing the black garlic pulp and the stone mill-milled flour. After the black garlic pulp is added, technical problems that the original fine dried noodles containing stone mill-milled triticale flour are easy to break and insufficient in gluten are solved. The fine dried noodles containing black garlic pulp and stone mill-milled flour make full use of the nutrient characteristics of black garlic and the stone mill-milled triticale flour, and are characterized by the faint scent of triticale and sweet and sweetness of the black garlic. The fine dried noodles of the invention have a unique taste, are smooth and delicate in mouth feel, chewy while chewing, good in luster, and free from any additive. Product quality meets the requirements prescribed in nationalstandard "LS / T3212-2014 fine dried noodles".

Description

technical field [0001] The invention belongs to the technical field of food (agricultural products) processing, in particular to stone-milled dried noodles with black garlic pulp and a preparation method thereof. Background technique [0002] Dried noodles, as a daily staple food in people's lives, occupy a very important position in China, especially in the food culture of northern people. The existing stone-milled vermicelli is easily broken in the process of boiling, and the gluten strength is insufficient. At present, in the process of making dried noodles on the market, in order to pursue the gluten and elasticity of the product, food additives such as edible glue are often added to the flour, which is not conducive to health. [0003] As an important black food resource, triticale not only has the general characteristics of common wheat, but also has nutritional properties superior to common wheat, has unique nutritional and health functions, and has broad market appl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L19/00A23L33/22A23L33/105A23L5/10A23L5/20
CPCA23V2002/00A23L5/17A23L5/19A23L5/20A23L7/109A23L19/09A23L33/105A23L33/22A23V2250/212A23V2300/46A23V2300/10
Inventor 张民王庆红朱希伟赵波
Owner TIANJIN UNIV OF SCI & TECH