Weariness-resistant noodles containing modified starch and making method of weariness-resistant noodles containing modified starch

A modified starch, anti-fatigue technology, applied in the functions of food ingredients, food ingredients as taste modifiers, food science and other directions, can solve the problems of less anti-fatigue ingredients, taste, cooking resistance and anti-fatigue efficacy to be studied, etc. Achieve the effects of low gelatinization temperature, simple and easy preparation method and good chewiness

Inactive Publication Date: 2019-09-17
GUANGXI GAOYUAN STARCH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this process, mung bean powder is directly used in the preparation of noodles, and the anti-fatigue ingredients in its formula are less, and its taste, cooking resistance and anti-fatigue effects need to be studied

Method used

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  • Weariness-resistant noodles containing modified starch and making method of weariness-resistant noodles containing modified starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] An anti-fatigue noodle containing modified starch includes the following raw materials in parts by weight: 100 parts of wheat flour, 10 parts of yam powder, 10 parts of walnut powder, 15 parts of modified starch, 5 parts of fungus extract and 70 parts of deionized water.

[0036] The modified starch is prepared by mixing corn starch and tapioca starch at a mass ratio of 3:1, and modifying them; the fungus extract is made of Stropharia rugosa extract, Chaga extract, and black truffle extract in accordance with the quality The ratio is 3:2:1.

[0037] The method for preparing the modified starch is: mixing corn starch and tapioca starch in proportions to obtain a mixed powder, using deionized water to prepare an emulsion with a concentration of 45-55%, adjusting the pH of the emulsion to 9-11, and then adding and mixing Powder weight 1-5% sodium trimetaphosphate, heat to 35-45°C and keep it for 1-3h, reduce the temperature to 20-30°C, add 0.5-1.5% acetic anhydride of mixed pow...

Embodiment 2

[0044] An anti-fatigue noodle containing modified starch comprises the following raw materials in parts by weight: 80 parts of wheat flour, 5 parts of yam powder, 5 parts of walnut powder, 10 parts of modified starch, 1 part of fungus extract and 40 parts of deionized water.

[0045] The modified starch is prepared by mixing corn starch and tapioca starch with a mass ratio of 2:1, and modifying the preparation; the fungus extract is made of Stropharia rugosa extract, Chaga extract and black truffle extract in accordance with the quality The ratio is 2:1:1.

[0046] The method for preparing the modified starch is: mixing corn starch and tapioca starch in proportions to obtain a mixed powder, using deionized water to prepare an emulsion with a concentration of 45-55%, adjusting the pH of the emulsion to 9-11, and then adding and mixing Powder weight 1-5% sodium trimetaphosphate, heat to 35-45°C and keep it for 1-3h, reduce the temperature to 20-30°C, add 0.5-1.5% acetic anhydride of ...

Embodiment 3

[0053] An anti-fatigue noodle containing modified starch comprises the following raw materials in parts by weight: 120 parts of wheat flour, 15 parts of yam powder, 15 parts of walnut powder, 20 parts of modified starch, 10 parts of fungus extract and 100 parts of deionized water.

[0054] The modified starch is prepared by mixing corn starch and tapioca starch at a mass ratio of 4:1, and modifying the preparation; the fungus extract is made of Stropharia rugosa extract, Chaga extract and black truffle extract in accordance with the quality The ratio is 4:3:1.

[0055] The method for preparing the modified starch is: mixing corn starch and tapioca starch in proportions to obtain a mixed powder, using deionized water to prepare an emulsion with a concentration of 45-55%, adjusting the pH of the emulsion to 9-11, and then adding and mixing Powder weight 1-5% sodium trimetaphosphate, heat to 35-45°C and keep it for 1-3h, reduce the temperature to 20-30°C, add 0.5-1.5% acetic anhydride...

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Abstract

The invention discloses weariness-resistant noodles containing modified starch and a making method of the weariness-resistant noodles containing modified starch. The weariness-resistant noodles containing modified starch comprises the following raw materials in parts by weight of 80-120 parts of wheat flour, 5-15 parts of Chinese yam powder, 5-15 parts of walnut powder, 10-20 parts of modified starch, 1-10 parts of fungus extract and 40-100 parts of deionized water, wherein the modified starch is prepared through the steps of mixing corn starch with tapioca starch in the mass ratio being (2-4) to 1, and performing modification; and the fungus extract is prepared through mixing stropharia rugosoannulata extract with chaga mushroom extract and black truffle extract according to the mass ratio being (2-4) to (1-3) to 1. The preparation method disclosed by the invention is simple and practical, the made noodles have the characteristics of being tenacious and smooth in mouth feel, fine and smooth in tissue structure and resistant to cook, and have good weariness resistance effects.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to an anti-fatigue noodle containing modified starch and a preparation method thereof. Background technique [0002] Noodles are a kind of food that is simple to make, easy to eat, and rich in nutrition. It can be a staple food and fast food. In different regions, noodles have different flavors and eating methods, but traditional noodles have poor taste and are not resistant to cooking. The dissolution rate of starch and protein is high. A large amount of dissolved starch and protein particles suspended in the soup will affect the viscosity, appearance and taste of the noodles. Moreover, the nutrition of traditional noodles is single and cannot meet people's needs. Chinese patent CN104026472A discloses a kind of noodles with anti-fatigue effect, which is made of the following raw materials in weight ratio: 100-120 parts of flour, 10-15 parts of mung bean flour, 0.8-1.2 parts of s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L29/30A23L19/10A23L25/00A23L31/00A23L33/10
CPCA23L7/109A23L19/10A23L25/30A23L29/30A23L31/00A23L33/10A23V2002/00A23V2200/14A23V2200/30A23V2250/5118A23V2250/208
Inventor 张晋滔张晋源徐远平
Owner GUANGXI GAOYUAN STARCH
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