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A kind of vermicelli with fruit body of Cordyceps militaris and preparation method thereof

A technology of grass seeds and chrysalis, which is applied in the field of flour products and processing, can solve the problems of complicated production process and long cycle, and achieve the effect of rich nutrition, low bar breakage rate and rich market

Active Publication Date: 2021-06-25
ANHUI YANHU FLOUR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method has the disadvantages of complicated manufacturing process and long cycle time.

Method used

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  • A kind of vermicelli with fruit body of Cordyceps militaris and preparation method thereof
  • A kind of vermicelli with fruit body of Cordyceps militaris and preparation method thereof
  • A kind of vermicelli with fruit body of Cordyceps militaris and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of vermicelli with fruit body of Cordyceps militaris and preparation method thereof, and its preparation method comprises the following steps:

[0035] (1) Enzymolysis step of fruiting bodies of Cordyceps militaris: Weigh 1 kg of fruiting bodies of Cordyceps militaris on an electronic scale, add 5 kg of water, make juice with a beater, add 12 g of papain (2×10 6 U / g), put it in a small electric jacketed pot, control the enzymolysis temperature at 50-55°C, stir the enzymolysis at constant temperature for 1-1.5 hours, heat to boiling to kill the enzyme;

[0036] (2) Micronization treatment and membrane filtration steps: put the enzyme-inactivated Cordyceps militaris fruiting body enzymatic hydrolysis solution in a superfine pulverizer, turn on the superfine pulverizer for 10 minutes, and perform membrane filtration after treatment, microporous membrane The pore size is 25 μm, the membrane pressure difference is 0.1 MPa, the filtrate is collected, and the filtrate i...

Embodiment 2

[0047] A kind of vermicelli with fruit body of Cordyceps militaris and preparation method thereof, and its preparation method comprises the following steps:

[0048] (1) Enzymolysis step of fruiting bodies of Cordyceps militaris: Weigh 1 kg of fruiting bodies of Cordyceps militaris on an electronic scale, add 5 kg of water, make juice with a beater, add 18 g of papain (2×10 6 U / g), put it in a small electric jacketed pot, control the enzymolysis temperature at 50-55°C, stir the enzymolysis at constant temperature for 1-1.5 hours, heat to boiling to kill the enzyme;

[0049] (2) Micronization treatment and membrane filtration steps: put the enzyme-inactivated Cordyceps militaris fruiting body enzymatic hydrolysis solution in an ultrafine pulverizer, turn on the ultrafine pulverizer for treatment for 10 minutes, and perform membrane filtration after treatment, microporous membrane The pore size is 25 μm, and the membrane pressure difference is 0.1 MPa. The filtrate is collected ...

Embodiment 3

[0060] A kind of vermicelli with fruit body of Cordyceps militaris and preparation method thereof, and its preparation method comprises the following steps:

[0061] (1) Enzymolysis step of fruiting bodies of Cordyceps militaris: Weigh 10kg of fruiting bodies of Cordyceps militaris on an electronic scale, add 50kg of water, make juice with a beater, add 120g of papain (2×10 6 U / g), put it in a small electric jacketed pot, control the enzymolysis temperature at 50-55°C, stir the enzymolysis at constant temperature for 1-1.5 hours, heat to boiling to kill the enzyme;

[0062] (2) Micronization treatment and membrane filtration steps: put the enzyme-inactivated Cordyceps militaris fruiting body enzymatic hydrolysis solution in an ultrafine pulverizer, turn on the ultrafine pulverizer for treatment for 10 minutes, and perform membrane filtration after treatment, microporous membrane The pore diameter is 25 μm, the membrane pressure difference is 0.1 MPa, the filtrate is collected,...

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Abstract

The invention relates to a cordyceps militaris fruiting body dried noodle and a preparation method thereof, which is characterized in that it is made of the following raw materials in parts by weight: wheat flour 60-65, cordyceps militaris fruiting body and facial liquid 35-40, salt 1.5-2.0 . The preparation method is as follows: firstly, the washed fruit body of Cordyceps militaris is mixed with water, and then juiced with a beater; at a certain enzymolysis temperature and enzymolysis time, papain is used to enzymolyze the fruit body slurry of Cordyceps militaris, The protein of the fruiting bodies of Cordyceps militaris is basically degraded into amino acids. The fibrous tissue with larger particle size in the slurry can be removed by ultrafine grinding and membrane filtration. Use the mixture of carrageenan and potassium chloride to evenly suspend the particles in the filtrate in the kneading liquid. Then mix with flour, salt, etc. to make the Cordyceps militaris fruiting body noodles, which are not muddy, continuous, and firm, and the noodles are smooth, delicate and straight, and have the umami taste produced by the protein degradation of the Cordyceps militaris fruiting body , not only ensured the nutrient content of the fruiting bodies of Cordyceps militaris, but also improved the edible quality of dried noodles and enriched the dried noodles market.

Description

technical field [0001] The invention relates to the field of noodle products and processing, in particular to a vermicelli with fruit body of Cordyceps militaris and a preparation method thereof. Background technique [0002] Vermicelli is the traditional grain product with the largest production volume and the widest sales range in all kinds of noodles in my country, and its output accounts for about 90% of all noodle products. Vermicelli is easy to make with it, and edible is convenient, delicious and deeply favored by people, becomes one of main food of urban and rural residents of my country and some other countries and regions in Asia. Under the new development environment, people pay more and more attention to food nutrition, health and safety. Relying on scientific and technological innovation, improving product quality, increasing production efficiency, enriching product categories, especially increasing the proportion of high-end dried noodle products, and realizing...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L31/00A23L33/10
CPCA23V2002/00A23L7/109A23L31/00A23L33/10A23V2250/208
Inventor 王家良曾卫国吕超田王梅怀军
Owner ANHUI YANHU FLOUR
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