Vegetable noodles containing probiotics and manufacture method thereof

A production method and probiotic technology, which are applied in the directions of lactobacillus, bifidobacteria, and the function of food ingredients to achieve the effects of good uniformity, high solubility and high survival rate of viable bacteria

Inactive Publication Date: 2018-11-13
广东日可威富硒食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the normal temperature storage period of products after adding probiotics is also a problem that has to be faced

Method used

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  • Vegetable noodles containing probiotics and manufacture method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A preparation method of vegetable noodles containing probiotics, the specific steps are as follows:

[0034] (1) Preparation of seasoning package: mix the washed and soaked white fungus with 2 times the weight of water and grind them into white fungus puree. Stir the white fungus puree with the first part of the pretreated potato starch, and continue to add salt, white sugar, and soy sauce powder , ginger powder, garlic powder and monosodium glutamate, fully stir evenly, sterilize, add probiotic composition, and fill to get seasoning bag;

[0035] (2) Preparation of vegetable pulp: wash fresh green leafy vegetables, chop them with a chopper, blanch them in hot water at 45°C for 5 minutes, take them out, drain and cool naturally, sprinkle the second part of potato starch, add ice dropwise while stirring Water, after the dropwise addition, was homogenized, processed with a wet ultrafine pulverizer at 5°C to make vegetable pulp;

[0036] (3) Add the vegetable pulp to the ...

Embodiment 2

[0051] A preparation method of vegetable noodles containing probiotics, the specific steps are as follows:

[0052] (1) Preparation of seasoning package: mix the washed and soaked white fungus with 3 times the weight of water and grind them into white fungus puree. Stir the white fungus puree with the first part of the pretreated potato starch and continue to add salt, white sugar and soy sauce powder , ginger powder, garlic powder and monosodium glutamate, fully stir evenly, sterilize, add probiotic composition, and fill to get seasoning bag;

[0053] (2) Preparation of vegetable pulp: wash fresh green leafy vegetables, chop them with a chopper, blanch in hot water at 65°C for 6 minutes, take out, drain and cool naturally, sprinkle the second part of potato starch, add ice dropwise while stirring Water, after the dropwise addition, is homogeneously processed, and processed with a wet ultrafine pulverizer at 8°C to make vegetable pulp;

[0054] (3) Add vegetable pulp to wheat...

Embodiment 3

[0069] A preparation method of vegetable noodles containing probiotics, the specific steps are as follows:

[0070] (1) Preparation of seasoning package: mix the washed and soaked white fungus with 2 times the weight of water and grind them into white fungus puree. Stir the white fungus puree with the first part of the pretreated potato starch, and continue to add salt, white sugar, and soy sauce powder , ginger powder, garlic powder and monosodium glutamate, fully stir evenly, sterilize, add probiotic composition, and fill to get seasoning bag;

[0071] (2) Preparation of vegetable pulp: Wash fresh green leafy vegetables, chop them with a chopper, blanch in hot water at 65°C for 5 minutes, take out, drain and cool naturally, sprinkle the second part of potato starch, add ice dropwise while stirring Water, after the dropwise addition, is homogeneously processed, and processed with a wet ultrafine pulverizer at 8°C to make vegetable pulp;

[0072] (3) Add the vegetable pulp to...

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PUM

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Abstract

The present invention provides vegetable noodles containing probiotics and a manufacture method thereof. A probiotic component is added into a seasoning package; wheat flour is added into vegetable slurry to prepare the vegetable noodles containing the probiotics; wherein the vegetable slurry is obtained by green leaf vegetable cutting and crushing, hot water blanching, potato starch spraying, icewater adding, homogenizing and wet-method superfine crushing; and the probiotic component is a mixture of adding a probiotic composition into white fungus paste, pretreated potato starch, etc. The manufactured noodles are good in color and luster (are emerald green in appearance and have no browning) and less in nutrient loss; a survival rate of live micro-organisms is high in the seasoning package; and the vegetable noodles have a long storage period at normal temperature.

Description

technical field [0001] The invention relates to the field of food technology, in particular to vegetable noodles containing probiotics and a preparation method thereof. Background technique [0002] Traditional noodles are food made from wheat flour as the main raw material. It is not only a traditional food in my country, but also one of the staple foods in other Southeast Asian countries. With the development of the food industry and the acceleration of the pace of life, traditional noodles can no longer meet the diverse needs of modern diets, and people have higher and higher requirements for nutrition, health, hygiene, convenience, and other aspects. [0003] Vegetable noodles are one of the bright spots in the noodle market now. Vegetable powder or vegetable liquid is added in the process of noodle processing. It is also prone to discoloration and affects the color of the product. These are the processing difficulties of vegetable noodles. [0004] In addition, probio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/109A23L27/00A23L29/30A23L33/105A23L33/135
CPCA23L7/104A23L7/109A23L27/00A23L29/30A23L33/105A23L33/135A23V2002/00A23V2400/231A23V2400/125A23V2400/113A23V2400/533A23V2200/30A23V2250/5118A23V2200/08
Inventor 杨凯
Owner 广东日可威富硒食品有限公司
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