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

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 ...

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

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