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Beef and vegetable nutrient noodles and production process thereof

A production process and nutrition surface technology, which is applied in the functions of food ingredients, food ingredients containing oligosaccharides, food science, etc., can solve the problems of general sensory properties, rough surface, and insufficient smoothness of the product, so as to achieve the goal of not breaking easily The effect of strips, good taste, and improved synchronization rate

Inactive Publication Date: 2018-11-27
SHANGHAI JINGYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional preparation method is used to produce baby nutrition noodles. On the one hand, the sensory properties of the product are average, and the surface of the noodle is rough and curved. During the cutting process, the strips are broken seriously, the yield is low, and the taste is not smooth enough after cooking.

Method used

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  • Beef and vegetable nutrient noodles and production process thereof
  • Beef and vegetable nutrient noodles and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Embodiment 1: a kind of beef and vegetable nutritious noodles, each component and its corresponding parts by weight are shown in Table 1, and are prepared through the following steps:

[0057] Step 1, accurately weigh each component, and sieve each component through a 14-mesh sieve to remove foreign matter and coarse particles;

[0058] Step 2, put 50% of the formula amount of wheat flour into the vacuum dough mixer, then add nutrient premix, beef powder, spinach powder, Chinese yam powder, fructooligosaccharide, and finally add the remaining 50% of the formula amount of wheat flour;

[0059] Step 3: Evacuate the vacuum dough mixer to -69kPa, add 28 parts of pure water, turn on the vacuum dough mixer for dough mixing, and form dough;

[0060] Step 4, discharging the dough onto the conveyor belt, keeping the dough in a relatively static condition for curing, the curing humidity is 50%, the curing temperature is below 27°C, and the curing time is 35min;

[0061] Step 5, us...

Embodiment 2-6

[0071] Example 2-6: a beef and vegetable nutritional noodle, the difference from Example 1 is that each component and its corresponding weight portion are shown in Table 1.

[0072] Each component and its parts by weight in the embodiment 1-6 of table 1

[0073]

Embodiment 7

[0074] Embodiment 7: a kind of beef and vegetable nutrition noodles, the difference from embodiment 1 is that step 3 specifically includes: vacuuming the vacuum dough mixer to -70kPa, adding 30 parts of pure water, turning on the vacuum dough mixer to carry out mixing. to form a dough.

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Abstract

The invention discloses beef and vegetable nutrient noodles and a production process thereof and relates to the technical field of food processing, and solves the technical problem that existing noodles are imbalanced in nutrition, poor in taste and easy to break. The beef and vegetable nutrient noodles is prepared from the following components in parts by weight: 195-205 parts of wheat flour, 1.3-1.5 parts of a nutrient premix, 0.4-0.6 part of beef powder, 1.8-2.2 parts of spinach powder, 0.8-1.2 parts of Chinese yam powder and 0.5-1 part of fructo-oligosaccharide. Based on the wheat flour asa raw material, the components are matched reasonably and balanced in nutrition by adding beef powder to supplement proteins and adding the spinach powder, the Chinese yam powder, minerals and vitamins, so that the growing demand on infants is met; by vacuum doughing and calendering twice, a standing step is added between twice calendering, so that the water molecules permeate into the protein colloids particles to the maximum extent to form network tissues of gluten, and the taste of the produced noodles is good; as the noodles are dried at a low temperature and at a low speed sectionally, the nutrients of the noodles are kept to the maximum extent, so that the tissues are fixed, the strength is enhanced and the noodles are prevented from being broken.

Description

technical field [0001] The invention relates to the technical field of food processing, and more particularly, to a beef and vegetable nutritious noodles and a production process thereof. Background technique [0002] After six months of birth, pure breastfeeding cannot meet the needs of infant growth and development. At this time, parents need to add other foods besides dairy products to infants. These added foods are called complementary foods. The complementary food that babies need is diversified and diversified, and noodles are a very conventional complementary food. [0003] In the Chinese invention patent with publication number CN104522506A, a method for preparing supplementary food for infants and young children and the prepared supplementary food for infants and young children are disclosed. , The food has the characteristics of helping infants and young children to digest and absorb, low recovery rate, convenient to eat and so on. However, the supplementary food...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L13/10A23L19/00A23L19/10A23L33/125A23L33/15A23L33/16
CPCA23V2002/00A23L7/109A23L13/10A23L19/01A23L19/10A23L33/125A23L33/15A23L33/16A23V2200/324A23V2200/3262A23V2200/30A23V2250/1578A23V2250/1592A23V2250/1642A23V2250/702A23V2250/7042A23V2250/7044A23V2250/7046A23V2250/7052A23V2250/7106A23V2250/705A23V2250/28
Inventor 宋景华
Owner SHANGHAI JINGYUAN FOOD CO LTD
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