High-fiber spicy gluten and preparation method thereof

A technology of spicy and spicy strips, which is applied in the field of high-fiber spicy strips and its preparation, can solve the problems of lack of high-quality protein and dietary fiber, and health hazards of children and adolescents, achieve strong fragrance, increase intake, and promote the dissolution of ingredients Effect

Pending Publication Date: 2020-04-10
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Spicy strips are one of the favorite snacks for children and teenagers. They are delicious, cheap, and sold in a wide range of products. However, cur

Method used

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  • High-fiber spicy gluten and preparation method thereof
  • High-fiber spicy gluten and preparation method thereof
  • High-fiber spicy gluten and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A high-fiber spicy noodle, prepared from the following parts by weight: 70 parts of high-gluten wheat flour, 30 parts of peeled okara powder, 40 parts of eggs, 6 parts of salt, 3 parts of sugar, 4 parts of monosodium glutamate, 1 part of casein, 40 parts flavoring agent, 20 parts water;

[0030] The seasoning agent is 2 parts of pepper powder, 2 parts of pepper powder, 8 parts of chili powder, 3 parts of star anise, and 25 parts of edible oil.

[0031] The method for preparing the high-fiber spicy noodles includes the following steps:

[0032] (1) First crush the peeled okara to 150 mesh;

[0033] (2) First, fully mix the peeled okara powder, eggs, salt, monosodium glutamate, sugar, casein, and water, then add 80% flour, stir until flocculent, and finally add the remaining 20% ​​flour, and mix quickly;

[0034] (3) Pour the mixture into the extruder within 5 minutes, extrude and expand at high temperature, and then cut into strips to obtain the high-fiber spicy strips; the proce...

Embodiment 2

[0038] A high-fiber spicy noodle prepared from the following parts by weight: 80 parts high-gluten wheat flour, 20 parts dehulled okara powder, 50 parts egg, 4 parts salt, 5 parts sugar, 2 parts MSG, 3 parts casein, 55 parts of flavoring agent, 15 parts of water;

[0039] The seasoning agent is 4 parts of pepper powder, 4 parts of pepper powder, 10 parts of chili powder, 2 parts of star anise, and 35 parts of edible oil.

[0040] The method for preparing the high-fiber spicy noodles includes the following steps:

[0041] (1) First crush the peeled okara to 150 mesh;

[0042] (2) First, fully mix the peeled okara powder, eggs, salt, monosodium glutamate, sugar, casein, and water, then add 80% flour, stir until flocculent, and finally add the remaining 20% ​​flour, and mix quickly;

[0043] (3) Pour the mixture into the extruder within 5 minutes, extrude and expand at high temperature, and then cut into strips to obtain the first high-fiber spicy strip; the process parameters of the extr...

Embodiment 3

[0047] A high-fiber spicy noodle prepared from the following parts by weight: 75 parts of high-gluten wheat flour, 25 parts of peeled okara powder, 45 parts of eggs, 5 parts of salt, 4 parts of sugar, 3 parts of MSG, 2 parts of casein, 50 parts of flavoring agent, 17 parts of water;

[0048] The seasoning agent is 3 parts of pepper powder, 3 parts of pepper powder, 9 parts of chili powder, 2 parts of star anise, and 33 parts of edible oil.

[0049] The method for preparing the high-fiber spicy noodles includes the following steps:

[0050] (1) First crush the peeled okara;

[0051] (2) First, fully mix the peeled okara powder, eggs, salt, monosodium glutamate, sugar, casein, and water, then add 80% flour, stir until flocculent, and finally add the remaining 20% ​​flour, and mix quickly;

[0052] (3) Pour the mixture into the extruder within 5 minutes, extrude and expand at high temperature, and obtain the first high-fiber spicy strip after cutting; the process parameter of the extruder...

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Abstract

The invention mainly relates to the technical field of food processing, in particular to a high-fiber spicy gluten and a preparation method thereof. The high-fiber spicy gluten is prepared from the following raw materials by weight: 70-80 parts of high-gluten wheat flour, 20-30 parts of peeled bean dreg powder, 40-50 parts of egg, 4-6 parts of table salt, 3-5 parts of white sugar, 2-4 parts of monosodium glutamate, 1-3 parts of casein, 40-55 parts of a flavoring agent and 15-20 parts of water. Specifically, the flavoring agent comprises: 2-4 parts of pepper powder, 2-4 parts of Chinese pricklyash powder, 8-10 parts of chili powder, 1-3 parts of star anise and 25-35 parts of edible oil. Peeled bean dreg powder, high-gluten flour and egg are adopted as the main raw materials, and then casein and the flavoring agent are added for assistance, while the taste and nutrition are guaranteed, and besides, the dietary fiber and high-quality protein intake of spicy gluten consumers is increased.

Description

Technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a high-fiber spicy noodle and a preparation method thereof. Background technique [0002] Spicy noodles are one of the favorite snacks for children and young people. They are delicious and cheap, and have a wide range of sales. However, the currently sold noodles are seriously lacking in high-quality protein and dietary fiber, and cause great harm to the health of children and young people. [0003] Dehulled Okara is a by-product in the processing of soybean protein. It does not contain seed coats. It is mainly composed of high-quality dietary fiber and other nutrients in the cotyledons. Dietary fiber has physiological functions such as improving gastrointestinal function and relieving constipation. The source of dehulled Okara is wide and costly. Low, has great use value. Eggs can hatch into chicks, which shows that eggs are not only rich in nutrition, but also comprehe...

Claims

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Application Information

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IPC IPC(8): A23L7/135A23L7/17A23L11/00A23L15/00A23L3/3418
CPCA23L7/135A23L7/17A23L11/07A23L15/00A23L3/3418
Inventor 代养勇陈锋侯汉学丁秀臻
Owner SHANDONG AGRICULTURAL UNIVERSITY
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