Preparation method of noodles containing nutrient enhancer and noodles containing nutrient enhancer

A nutritional enhancer and noodle technology, which is applied to the preparation of noodles containing nutritional enhancer, pasta, and the field of noodles containing nutritional enhancer, can solve the problems of reducing the nutritional effect of nutritional noodle products, insufficient bonding, and loss of nutrients, etc., to achieve beneficial Effects of adsorption, increasing surface roughness, increasing binding degree

Pending Publication Date: 2019-04-26
想念食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these existing processing methods still cause the loss of nutrients during noodle processing or cooking, the degree of combination is not enough, the stability is poor, and the actual nutritional effect of nutritious noodle products is reduced.

Method used

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  • Preparation method of noodles containing nutrient enhancer and noodles containing nutrient enhancer
  • Preparation method of noodles containing nutrient enhancer and noodles containing nutrient enhancer
  • Preparation method of noodles containing nutrient enhancer and noodles containing nutrient enhancer

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preparation example Construction

[0046]In a first aspect, in at least one embodiment, a method for preparing noodles containing nutritional fortifiers is provided, comprising the following steps:

[0047] (a) Preparation of porous modified starch: the starch is subjected to pulping, acetylation reaction, neutralization, separation, washing and drying to obtain modified starch; the modified starch is subjected to enzymatic hydrolysis treatment, enzymatic hydrolysis termination treatment and post-treatment to obtain porous starch modified starch;

[0048] (b) mixing water, porous modified starch and nutritional fortifier, standing still, then adding flour and optional cereal powder, performing dough kneading, resting, calendering and cutting to obtain noodles containing nutritional fortifier.

[0049] In order to supplement the lack of nutrients in food, especially pasta, improve the nutritional value of pasta, and adapt to the needs of different groups of people, food nutrition fortifiers or other nutritional ...

Embodiment 1

[0115] A preparation method for noodles containing nutritional fortifier, comprising the following steps:

[0116] (a) Preparation of porous modified starch:

[0117] (a-1) Slowly add water to corn starch to prepare starch milk with a mass concentration of 50%, and stir evenly; then add acetic anhydride accounting for 10% of the mass of starch milk to the starch, stir evenly, and use Adjust the pH value of the reaction system to 8, carry out the reaction at a reaction temperature of 25°C, and the reaction time is 60 minutes, and maintain the pH value of the system at 8 with lye during the reaction process;

[0118] After the reaction is completed, neutralize, adjust the pH value to 7 with hydrochloric acid, filter at room temperature, wash with distilled water for 5 times, and dry at a temperature of 50°C to obtain modified starch;

[0119] (a-2) Enzymolyze the obtained modified starch, mix the modified starch with water to prepare a starch slurry with a mass concentration of...

Embodiment 2

[0125] A kind of preparation method of noodles containing nutrition enhancer, the difference with embodiment 1 is:

[0126] (a-1) Slowly add water to corn starch to prepare starch milk with a mass concentration of 38%, and stir evenly; then add acetic anhydride accounting for 2.5% of the mass of starch milk to the starch, stir evenly, and use Adjust the pH value of the reaction system to 8.5, carry out the reaction at a reaction temperature of 30°C, and the reaction time is 100 minutes, and maintain the pH value of the system at 8.5 with lye during the reaction process;

[0127] After the reaction is completed, neutralize, adjust the pH value to 6.5 with hydrochloric acid, filter at room temperature, wash with distilled water for 6 times, and dry at a temperature of 42°C to obtain modified starch;

[0128] All the other are identical with embodiment 1.

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Abstract

The invention belongs to the technical field of foods, and relates to a preparation method of noodles containing a nutrient enhancer and noodles containing the nutrient enhancer. The preparation method of the noodles containing the nutrient enhancer comprises the following steps: (a) preparation of porous modified starch: performing pulp mixing, acetylation reaction, neutralization, separation, washing and drying on starch to obtain modified starch; performing enzymatic hydrolysis treatment, enzymatic hydrolysis termination treatment and posttreatment on the modified starch to obtain the porous modified starch; (b) mixing water, the porous modified starch and the nutrient enhancer, standing, then adding flour and optional cereal grain flour, kneading dough, fermenting flour, calendaring and slicing to obtain the noodles containing the nutrient enhancer. Through optimization of a noodle processing technic, the nutrient loss of the noodles caused by processing or boiling can be avoided,and the nutrient value of the noodles is ensured. Moreover, the process is high in operability, feasible, and low in cost.

Description

technical field [0001] The invention belongs to the technical field of food and relates to pasta, in particular to a preparation method of noodles containing a nutritional enhancer and noodles containing a nutritional enhancer. Background technique [0002] Food contains a variety of nutrients, but the types are different, and their distribution and content are also different. With the improvement of living standards, the public has increasingly strong requirements for nutrition and health, and more and more attention is paid to the nutritional fortification of food. At present, a way for people to supplement calcium, magnesium, zinc, iron and other mineral nutrients is to make calcium, magnesium, zinc, iron and other nutrients individually or in combination into powders, tablets, capsules, etc. for people to eat, but This kind of nutrition and health care product is generally more expensive, and the taste is not very good. In another way, nutritional elements such as calc...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L7/10A23L19/10A23L29/30A23L33/16
CPCA23L7/101A23L7/109A23L19/105A23L29/35A23L33/16A23V2002/00A23V2250/1578A23V2250/1642A23V2250/1592A23V2250/5118
Inventor 孙君庚
Owner 想念食品股份有限公司
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