Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of gluten-free colored elastic dough and its preparation method and application

A gluten-free, color technology, applied in application, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of not dark color, single color, complicated dyeing process steps, etc., and achieve low surface viscosity , nutrient-rich and the effect of improving consumer acceptance

Active Publication Date: 2022-07-22
FUJIAN NORMAL UNIV
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the color of the above-mentioned technology is single, the coloring is not deep, and the steps of the dyeing process are cumbersome

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of gluten-free colored elastic dough and its preparation method and application
  • A kind of gluten-free colored elastic dough and its preparation method and application
  • A kind of gluten-free colored elastic dough and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A method for preparing a gluten-free colored elastic dough, comprising the following steps:

[0036] S1. Kneading: Weigh brown rice flour, quinoa flour, sea salt and honey dry powder, then add sea salt and honey dry powder into natural plant pigment water and stir to dissolve to prevent the phenomenon of uneven dissolution of solid particles into agglomerates. Wait until sea salt and honey After the dry powder is evenly dissolved, pour it into the brown rice flour and quinoa flour, and knead for about 5 minutes to form a dough;

[0037] S2. Wake up the noodles: put the mixed dough on the chopping board, sprinkle an appropriate amount of dry noodles to prevent the dough from sticking to the board, and hold the dough with the mixing bowl for about 10 minutes;

[0038] S3. Belt pressing: Press the reconciled dough three times on a noodle machine with a roll spacing of 2.4 mm;

[0039] S4. Standing: the pressed noodles are placed at room temperature for 10 minutes;

[004...

Embodiment 2

[0047] Example 2 (brown rice flour: quinoa flour (mass ratio)=2:1)

[0048] A method for preparing a gluten-free colored elastic dough, comprising the following steps:

[0049]S1. Kneading: Weigh brown rice flour, quinoa flour, sea salt and honey dry powder, then add sea salt and honey dry powder into natural plant pigment water and stir to dissolve to prevent the phenomenon of uneven dissolution of solid particles into agglomerates. Wait until sea salt and honey After the dry powder is evenly dissolved, pour it into the brown rice flour and quinoa flour, and knead for about 5 minutes to form a dough;

[0050] S2. Wake up the noodles: put the mixed dough on the chopping board, sprinkle an appropriate amount of dry noodles to prevent the dough from sticking to the board, and hold the dough with the mixing bowl for about 10 minutes;

[0051] S3. Belt pressing: Press the reconciled dough three times on a noodle machine with a roll spacing of 2.4 mm;

[0052] S4. Standing: the p...

Embodiment 3

[0061] A method for preparing a gluten-free colored elastic dough, comprising the following steps:

[0062] S1. Kneading: Weigh brown rice flour, quinoa flour, sea salt and honey dry powder, then add sea salt and honey dry powder into natural plant pigment water and stir to dissolve to prevent the phenomenon of uneven dissolution of solid particles into agglomerates. Wait until sea salt and honey After the dry powder is evenly dissolved, pour it into the brown rice flour and quinoa flour, and knead for about 5 minutes to form a dough;

[0063] S2. Wake up the noodles: put the mixed dough on the chopping board, sprinkle an appropriate amount of dry noodles to prevent the dough from sticking to the board, and hold the dough with the mixing bowl for about 10 minutes;

[0064] S3. Belt pressing: Press the reconciled dough three times on a noodle machine with a roll spacing of 2.4 mm;

[0065] S4. Standing: the pressed noodles are placed at room temperature for 10 minutes;

[006...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a gluten-free colored elastic dough, and a preparation method and application thereof. The ingredients of the dough are brown rice flour, quinoa flour, dry honey powder, sea salt and chlorella, carrot, tomato, corn and purple cabbage. Extracted natural plant pigments. The invention uses gluten-free brown rice flour and quinoa flour as basic raw materials, adds salt, honey dry powder and natural pigments extracted from chlorella, tomato, purple cabbage, corn and carrots to develop a creative gluten-free Color dough; the production process is simple and nutritious, providing a new idea for the dietary needs of celiac disease patients who are allergic to gluten; adding honey dry powder increases elasticity, delays starch aging to a certain extent, prolongs storage period, and solves liquid problems at the same time It is difficult for honey to be used in the large-scale production of cooking pasta; the sensory indicators and physical and chemical indicators meet the specified requirements.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a gluten-free colored elastic dough and a preparation method and application thereof. Background technique [0002] Traditional dough is made of low-gluten flour by extrusion and drying. The product has the characteristics of high gluten content and long-term cooking, which is deeply loved by consumers. In recent years, the demand for gluten-free dough has been increasing. The main reason for this phenomenon is the sharp increase in the number of people with gluten allergies around the world, especially in some countries in Europe and the United States due to gluten allergies. The incidence of leakage has reached 1%. The disease occurs because people with allergies ingest wheat gluten protein, which leads to changes in the mucosa of the small intestine, which leads to inflammation and, in severe cases, death. Currently, the only effective way to prevent the...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/43A23L7/109A23L21/25A23L33/105A23L33/16
CPCA23L7/109A23L21/25A23L5/43A23L33/16A23L33/105A23V2002/00A23V2200/044A23V2250/21
Inventor 杨彩英谭咏李海花肖亚丽黄鹭强
Owner FUJIAN NORMAL UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com