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Noodles with bean curd residues as raw material

A technology of bean curd residue and raw materials, which is applied in the field of food waste resource reuse, can solve problems such as malnutrition, improper feeding methods, and waste of resources in pigs, and achieve good market development prospects, increase appetite, and good food taste.

Inactive Publication Date: 2018-11-06
蚌埠市星光豆制品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fresh bean curd residue has high water content and is easy to spoil and deteriorate. Therefore, except for a small part used as pig feed, most of the bean curd residue is treated as waste, which not only wastes resources, but also pollutes the environment.
Improper feeding methods will not only fail to play its due role, but also cause side effects, resulting in malnutrition, diarrhea, and even poisoning death of pigs, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of noodle with bean curd dregs as raw material, made of the following raw materials in parts by weight: 40 parts of wheat flour, 20 parts of bean dregs powder, 10 parts of red bean powder, 3 parts of eggs, 3 parts of white kidney bean powder, carboxymethyl 1 part of sodium cellulose, appropriate amount of sodium chloride and white sugar.

[0018] A kind of described noodle making method using bean curd dregs as raw material, comprises the following steps:

[0019] (1) Wheat flour, bean dregs powder, red bean powder, and white kidney bean powder are mixed uniformly by stirring to obtain mixed flour;

[0020] (2) Add the remaining raw materials into an appropriate amount of warm water at 30°C, stir the egg liquid and water thoroughly, dissolve sodium carboxymethylcellulose, sodium chloride and white sugar in water, and obtain a conditioning solution;

[0021] (3) Add the conditioning liquid to the mixed flour, stir and knead for 17 minutes to form a dough, and the...

Embodiment 2

[0026] A kind of noodle with bean curd dregs as raw material, made of the following raw materials in parts by weight: 48 parts of wheat flour, 30 parts of bean dregs powder, 20 parts of red bean powder, 7 parts of eggs, 5 parts of white kidney bean powder, carboxymethyl 3 parts of sodium cellulose, appropriate amount of sodium chloride and white sugar.

[0027] A kind of described noodle making method using bean curd dregs as raw material, comprises the following steps:

[0028] (1) Wheat flour, bean dregs powder, red bean powder, and white kidney bean powder are mixed uniformly by stirring to obtain mixed flour;

[0029] (2) Add the remaining raw materials into an appropriate amount of warm water at 35°C, stir the egg liquid and water, and dissolve sodium carboxymethylcellulose, sodium chloride and white sugar in water to obtain a conditioning solution;

[0030] (3) Add the conditioning liquid to the mixed flour, stir and knead for 22 minutes to form a dough, and then let it...

Embodiment 3

[0035] A kind of noodle with bean curd dregs as raw material, made of the following raw materials in parts by weight: 44 parts of wheat flour, 25 parts of bean dregs powder, 15 parts of red bean powder, 5 parts of eggs, 4 parts of white kidney bean powder, carboxymethyl 2 parts of sodium cellulose, appropriate amount of sodium chloride and white sugar.

[0036] A kind of described noodle making method using bean curd dregs as raw material, comprises the following steps:

[0037] (1) Wheat flour, bean dregs powder, red bean powder, and white kidney bean powder are mixed uniformly by stirring to obtain mixed flour;

[0038] (2) Add the remaining raw materials into an appropriate amount of warm water at 33°C, stir the egg liquid and water, and dissolve sodium carboxymethylcellulose, sodium chloride and white sugar in water to obtain a conditioning solution;

[0039] (3) Add the conditioning liquid to the mixed flour, stir and knead for 20 minutes to form a dough, and then let it...

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PUM

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Abstract

The present invention discloses noodles with bean curd residues as a raw material. The noodles are prepared from the following raw materials: 40-48 parts of wheat flour, 20-30 parts of bean residue powder, 10-20 parts of red bean powder, 3-7 parts of eggs, 3-5 parts of white kidney bean powder, 1-3 parts of sodium carboxymethylcellulose, and an appropriate amount of sodium chloride and white sugar. The manufactured noodles according to the scientific ratio are close to common noodles in aspects of quality, cooking loss, water absorption rate, etc., at the same time also rich in various nutrients, especially suitable for consumption of patients with diabetes, good in consumption mouthfeel, smooth and chewy, and have very good market development prospects.

Description

technical field [0001] The invention belongs to the technical field of food waste resource reuse, and in particular relates to a noodle made of bean curd dregs. Background technique [0002] Tofu residue is a by-product of tofu processing, which contains rich nutrients, and its crude protein content can reach 25%-30%, which is one of the cheap feeds for pigs. [0003] Fresh bean curd residue has high water content and is easy to spoil and deteriorate. Therefore, except for a small part used as pig feed, most of the bean curd residue is treated as waste, which not only wastes resources, but also pollutes the environment. Improper feeding methods will not only fail to play its due role, but also cause side effects, resulting in malnutrition, diarrhea, and even poisoning death of pigs. Therefore to develop reasonable utilization of bean curd residue, a kind of noodles with bean curd residue as raw material of the present invention is disclosed, and the raw material of noodles ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L11/00A23L33/22
CPCA23L7/109A23L11/05A23L33/22
Inventor 赵大鹏
Owner 蚌埠市星光豆制品厂