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Nutritional spicy strip and preparation method thereof

A technology of spicy strips and nutrition, which is applied in the direction of food ingredients as taste improvers, functions of food ingredients, food ingredients containing natural extracts, etc. It can solve problems such as heavy taste, large gastrointestinal irritation, high oil and salt, etc. Stimulates and improves nutritional value

Inactive Publication Date: 2019-07-16
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional spicy strips have the disadvantages of high oil and salt, heavy taste, and great irritation to the stomach, especially for teenagers with relatively weak digestive systems, who are more likely to experience stomach discomfort after eating

Method used

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  • Nutritional spicy strip and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] This embodiment provides a kind of nutritional spicy bar, which is composed of 100 parts of medium-gluten wheat flour, 20 parts of compound plant mucopolysaccharide, 15 parts of water, 1 part of calcium caseinate, 5 parts of table salt, and 28.11 parts of seasoning in parts by weight. share.

[0037] The preparation method of compound plant mucopolysaccharide is as follows:

[0038] Take Polygonatum odoratum slices, cut them into pieces, add 10 times the weight of water, keep stirring at 60°C for 1.5h, filter with double-layer gauze, leave the filtrate, and cool to room temperature. Take Poria cocos powder, add 5 times the weight of water to soak for 0.5h, keep boiling slightly after boiling, stir until transparent and thick, and mix with the filtrate of Polygonatum odoratum slices to obtain a compound plant mucopolysaccharide. Polygonatum slices are used in equal amounts to Poria powder.

[0039] The preparation method of the nutritious spicy strips is as follows:

...

Embodiment 2

[0044] This embodiment provides a nutritional spicy bar, which consists of 80 parts of medium-gluten wheat flour, 30 parts of compound plant mucopolysaccharide, 2.5 parts of calcium caseinate, 8 parts of table salt, and 28.11 parts of seasoning in parts by weight.

[0045] The preparation method of the compound plant mucopolysaccharide is the same as that in Example 1.

[0046] The preparation method of the nutritious spicy strips is as follows:

[0047] Kneading noodles: First, mix and stir the medium-gluten wheat flour, compound plant mucopolysaccharide, calcium caseinate, and salt evenly, and let it stand for 45 minutes at a constant temperature and humidity at 25°C and 60% humidity.

[0048] Extrusion curing treatment: Extrude and cure the live noodles with a spicy strip machine to obtain a semi-finished nutritious spicy strip.

[0049] Seasoning: mix the semi-finished nutritional spicy strips with seasonings to obtain the nutritional spicy strips.

Embodiment 3

[0051] This embodiment provides a nutritious spicy bar, and its composition, the preparation method of the compound plant mucopolysaccharide, and the preparation method of the nutritious spicy bar are the same as those in Example 1 in parts by weight.

[0052] The difference is that the weight ratio of Polygonatum Polygonatum slices to Poria cocos powder is 1:5.

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Abstract

The present invention discloses a nutritious spicy strip and a preparation method thereof. The nutritious spicy strip comprises the following raw material components: 80-120 parts by weight of medium-gluten wheat flour, 10-30 parts by weight of compound plant mucopolysaccharides, 0-20 parts by weight of water, 0.3-2.5 parts by weight of calcium caseinate, 2-8 parts by weight of edible salt, and 8-45 parts by weight of blending materials. Radix polygonati officinalis and poria cocos neutralize pungent heat of the spices and slow down an irritating effect of the spicy strip on the stomach; the poria cocos extract, the calcium caseinate and the radix polygonati officinalis extract are mixed in a certain ratio, and rheological property and foaming property of the compound are changed, so thatthe spicy strip has better taste and texture, makes up for and avoids damages of a single additive on mouthfeel and chewing feeling of the spicy strip; and the compound plant mucopolysaccharides are combined with the calcium caseinate to replace use of monoglyceride in traditional spicy strips to enable the spicy strip to be more natural.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a nutritious spicy bar and a preparation method thereof. Background technique [0002] Latiao (also known as spicy slices) is a snack. The main raw materials are wheat flour and pepper, and there are a lot of food additives. There is no unified production standard. Spicy strip manufacturers on the market generally implement production according to the landmarks, and the implementation standards are generally DB41 / T515-2007 and GB2760. [0003] Latiao is a unique snack food in China. It is eaten by a wide range of groups, especially among young people. However, traditional spicy strips have the disadvantages of high oil and salt, heavy taste, and great irritation to the stomach, especially for teenagers with relatively weak digestive systems, who are more prone to stomach discomfort after eating. Contents of the invention [0004] The purpose of the invention is ...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L27/00A23L31/00A23L33/105A23L33/16A23L33/17
CPCA23V2002/00A23L7/117A23L27/00A23L31/00A23L33/105A23L33/16A23L33/17A23V2200/222A23V2250/21A23V2200/32A23V2250/208A23V2200/14A23V2250/1578
Inventor 王学东付朝煦胡先勤张玉东李芳冷越
Owner WUHAN POLYTECHNIC UNIVERSITY
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