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Long-term edible functional nutritious dried noodle and manufacturing method

A functional and vermicelli technology, applied in the field of food processing, can solve problems such as not suitable for long-term consumption, and achieve the effects of improving food safety, reducing pectin content, and reducing phenolic acid content

Inactive Publication Date: 2019-11-19
湖北金银丰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are traces of toxic substances such as cyanide and ginkgofenic acid in ginkgo, so it is not suitable for long-term consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Preferably, before making long-term edible functional nutritional dried noodles, raw materials such as ginkgo powder, tartary buckwheat powder, oat flour, bitter mangosteen powder, and chestnut resistant starch are prepared according to the following method.

[0038] Preferably, the ginkgo powder is to crush a sufficient amount of commercially available ginkgo through a 100-mesh sieve, and after ultrasonic-assisted alcohol extraction, centrifuge at 3000r / min for 15min to collect the precipitate, which is dried in a fluidized bed and then ultrafinely pulverized. 200 mesh sieve. The above-mentioned ultrasonic-assisted alcohol extraction process is: solid-liquid ratio 1:6 (g / mL), ultrasonic power 800W, volume fraction of ethanol in the extract used is 85%, extraction time 45min, extraction temperature 40 ℃; above-mentioned fluidized bed drying process It is: the air velocity of the empty bed is 1.5m / s, the temperature of the hot air is 50°C, and the height of the fluidized...

Embodiment 2

[0055] Preferably, before making long-term edible functional nutritional dried noodles, raw materials such as ginkgo powder, tartary buckwheat powder, oat flour, bitter mangosteen powder, and chestnut resistant starch are prepared according to the following method.

[0056] Preferably, ginkgo powder is obtained by crushing a sufficient amount of commercially available ginkgo through a 300-mesh sieve, and then after ultrasonic-assisted alcohol extraction, centrifuging at 5000r / min for 45min to collect the precipitate, which is dried in a fluidized bed and then ultrafinely pulverized. 200 mesh sieve. The above-mentioned ultrasonic-assisted alcohol extraction process is: solid-liquid ratio 1:12 (g / mL), ultrasonic power 1200W, volume fraction of ethanol in the extract used is 95%, extraction time 90min, extraction temperature 60°C; the above-mentioned fluidized bed drying process It is: the air velocity of the empty bed is 2.5m / s, the temperature of the hot air is 75°C, and the he...

Embodiment 3

[0073] Preferably, before making long-term edible functional nutritional dried noodles, raw materials such as ginkgo powder, tartary buckwheat powder, oat flour, bitter mangosteen powder, and chestnut resistant starch are prepared according to the following method.

[0074] Preferably, the ginkgo powder is to grind a sufficient amount of commercially available ginkgo through a 200-mesh sieve, and then after ultrasonic-assisted alcohol extraction, centrifuge at 4000r / min for 30min to collect the precipitate, which is dried in a fluidized bed and then ultrafinely pulverized. 150 mesh sieve. The above-mentioned ultrasonic-assisted alcohol extraction process is: solid-liquid ratio 1:10 (g / mL), ultrasonic power 1000W, ethanol volume fraction in the extract used is 90%, extraction time 60min, extraction temperature 50 ℃; above-mentioned fluidized bed drying process It is: the air velocity of the empty bed is 2m / s, the temperature of the hot air is 60°C, and the height of the fluidiz...

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Abstract

The invention discloses a long-term edible functional nutritious dried noodle and a manufacturing method. The method comprises the following steps: performing extrusion treatment on ginkgo powder, germinated tartary buckwheat powder, germinated oat flour, castanopsis sclerophylla powder, and Chinese chestnut resistant starch according to a certain proportion, then performing mixing with high-gluten flour, adding water and kneading dough, then fermenting dough, pressing dough and cutting dough, and then performing drying by microwave and hot air to obtain the multifunctional nutritious dried noodle. According to the manufacturing method, various raw materials and ingredients rich in flavonoids and alkaloids, such as ginkgo powder, germinated tartary buckwheat powder, germinated oat flour and castanopsis sclerophylla powder are added on the premise of maintaining cooking quality and texture quality of the dried noodle, so that nutritional quality of the product is improved, and more nutritional and healthcare effects are given to the product. In addition, the special chestnut resistant starch is added, so that digestibility resistance of the starch needed in the dried noodle is improved, and demands for long-term consumption of nutritious functional staple food products of consumers are satisfied.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a long-term edible functional nutritional dried noodle and a preparation method thereof. Background technique [0002] Chinese people like to eat pasta, which is a traditional Chinese delicacy, especially in the north, where instant noodles and dried noodles are very popular. New research shows that Chinese people have been eating this "fast food" as far back as the Tang Dynasty. Dr. Gao Qi'an, who specializes in Dunhuang food research, said: "A review of Dunhuang documents found that dried noodles appeared as far back as the Tang Dynasty, and they were called 'xumian' at that time." In recent years, with the rapid development of my country's economy and society and the acceleration of urban evolution, the noodle consumer group has become larger and larger, and the noodle industry has made great progress. There are more and more production companies, and the industry and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L25/00A23L7/152A23L33/125A23L33/105A23L33/10A23L5/30
CPCA23L7/109A23L25/30A23L7/152A23L33/125A23L33/105A23L33/10A23L5/32A23V2002/00
Inventor 梅新何建军蒋修军王少华蔡芳邱建辉隋勇蔡沙施建斌潘涛陈学玲范传会
Owner 湖北金银丰食品有限公司
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