Health-care type fresh noodles containing premna microphylla leaves and soybean protein isolate and manufacture technology thereof

A technology of soybean protein isolate and bean curd leaves, which is applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients, etc., to achieve the effects of improving nutrition and health care performance, improving mechanical processing performance, and expanding surface area

Inactive Publication Date: 2018-12-07
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the defects of the above-mentioned noodle products, we systematically improved and optimized the specific process steps and parameters through repeated comparative analysis of the raw material formula and production process steps of fresh noodles, and finally established a set of health-care fresh noodles The new production process flow, and using this process to prepare a health-type fresh noodle containing tofu chai leaf and soybean protein isolate, by adding a specific amount of tofu chai leaf and soybean protein isolate to the fresh noodle raw material formula , not only can make up for the lack of essential amino acids and poor nutritional and health performance, but also use the water absorption, emulsification and gelation properties of soybean protein isolate to endow noodles with good bite and elasticity and improve the taste

Method used

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  • Health-care type fresh noodles containing premna microphylla leaves and soybean protein isolate and manufacture technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A health-care fresh noodle is made from the following raw materials in parts by weight:

[0048] 300 parts of high-gluten flour, 12 parts of soybean protein isolate, 80 parts of cassava modified starch, 20 parts of gluten flour, 1.5 parts of transglutaminase, 0.5 parts of glucose oxidase, 0.6 parts of sucrose fatty acid ester, 1 part of vitamin C, tofu 12 parts of firewood leaves, 5 parts of table salt, 1.5 parts of soda ash, 50 parts of egg white liquid, 10 parts of lard, and 125 parts of water.

[0049] The preparation method is as follows:

[0050] (1) Ingredients: Mix high-gluten flour, soybean protein isolate, cassava modified starch, gluten, glutamine transaminase, glucose oxidase, sucrose fatty acid ester, vitamin C and tofu chai leaves, mix well, and make it as group A Ingredients: mix salt, soda ash and water and stir evenly, as group B ingredients; mix egg white liquid and lard, stir evenly, as group C ingredients;

[0051] (2) Kneading the dough: first pour...

Embodiment 2

[0057] A health-care fresh noodle is made from the following raw materials in parts by weight:

[0058] 280 parts of high-gluten flour, 20 parts of soybean protein isolate, 90 parts of cassava modified starch, 40 parts of gluten flour, 2 parts of transglutaminase, 0.3 part of glucose oxidase, 0.8 part of sucrose fatty acid ester, 0.6 part of vitamin C, tofu 6 parts of firewood leaves, 2 parts of table salt, 1 part of soda ash, 40 parts of egg white liquid, 6 parts of lard, and 135 parts of water.

[0059] The preparation method is as follows:

[0060] (1) Ingredients: Mix high-gluten flour, soybean protein isolate, cassava modified starch, gluten, glutamine transaminase, glucose oxidase, sucrose fatty acid ester, vitamin C and tofu chai leaves, mix well, and make it as group A Ingredients: mix salt, soda ash and water and stir evenly, as group B ingredients; mix egg white liquid and lard, stir evenly, as group C ingredients;

[0061] (2) Kneading the dough: first pour the in...

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Abstract

The present invention relates to the field of food and food processing and particularly relates to health-care type fresh noodles containing premna microphylla leaves and soybean protein isolate and amanufacture technology thereof. The health-care type fresh noodles are prepared from high-gluten flour, soybean protein isolate, tapioca modified starch, wheat gluten, glutamine transaminase, glucoseoxidase, sucrose fatty acid ester, vitamin C, premna microphylla leaves, edible salt, sodium carbonate, egg white liquid, lard and water as raw materials, and are prepared by material blending, doughkneading, dough putting still, dough slice preparing, noodle preparing, nitrogen-filled packaging, low-temperature refrigerating, etc. The premna microphylla leaves and soybean protein isolate at specific amount are added into the raw material formula of the fresh noodles. The manufacture technology can make up for the defects of essential amino acid deficiency and poor nutritional and health-care performances, at the same time can utilize water absorption and emulsifying and gelling properties of the soybean protein isolate, and enables the noodles to be good in chewiness and elasticity, andenhanced in mouthfeel. After the noodles are tasted by many consumers, the noodles win the unanimous affirmation of the consumers.

Description

technical field [0001] The invention relates to the field of food and food processing, in particular to a health-care fresh noodle containing bean curd leaves and soybean protein isolate and a manufacturing process thereof. Background technique [0002] Fresh noodle is a kind of wet noodle product with high moisture content and uncooked processing. Because this type of noodle has the characteristics of high freshness preservation, sufficient elasticity and good taste, consumers are constantly pursuing fresh, convenient, safe and delicious food. Under the background of the current situation, fresh noodle products have become more and more popular in the market. [0003] However, with the improvement of living standards, people are not only satisfied with the freshness and deliciousness of food, but also pay more attention to its nutritional and health properties. Most of the existing fresh noodle products are made of wheat flour as the main raw material. Because the gliadin ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/00
CPCA23V2002/00A23L7/111A23L33/00A23V2200/30A23V2200/14A23V2200/048
Inventor 王彩华崔红军刘汝萃王笛李顺秀马军
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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