Noodle product based on fruit and vegetable puree and preparation method thereof
A fruit and vegetable puree, fruit and vegetable technology, which is applied in the directions of food ingredients, the function of food ingredients, and protein-containing food ingredients, can solve the problems of easily broken noodles, high viscosity of noodles, and high cooking loss rate, and achieves low viscosity, good color, and preparation. The method is simple and easy to operate
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Embodiment 1
[0044] This embodiment provides a kind of high tensile strength noodles based on fruit and vegetable puree and multi-component composite, which is prepared according to the following steps:
[0045] 1) Wash, peel and cut the fresh potato raw materials used for processing, and then steam them (steam at 100°C for 25 minutes);
[0046] 2) After mashing the ripened fruit and vegetable puree, adjust the pH of the fruit and vegetable puree to 6.5 with citric acid;
[0047] 3) Further, add 0.5% sodium chloride to the fruit and vegetable puree in step 2);
[0048]4) Take 70 parts by weight of the fruit and vegetable puree after adding salt in step 3), place it in a beating device, add 30 parts by weight of cornstarch, 2 parts by weight of egg white protein, and 3 parts by weight of gellan gum, and mix it evenly. Beat continuously under force for 20min (beating frequency is 72 times / min);
[0049] 5) Put the fruit and vegetable puree obtained in step 4) in a HZ57 manual noodle press ...
Embodiment 2
[0051] This embodiment provides a kind of high tensile strength noodles based on fruit and vegetable puree and multi-component composite, which is prepared according to the following steps:
[0052] 1) After cleaning, peeling and cutting the raw materials of fruits and vegetables for processing, steam them (steam at 100°C for 25 minutes);
[0053] 2) After mashing the ripened fruit and vegetable puree, adjust the pH of the fruit and vegetable puree to 6.5 with citric acid;
[0054] 3) Further, add 0.5% sodium chloride to the fruit and vegetable puree in step 2);
[0055] 4) Take 60 parts by weight of the fruit and vegetable puree after adding salt in step 3), place it in a beating device, add 40 parts by weight of potato starch, 2 parts by weight of soybean protein isolate, and 3 parts by weight of hydroxypropyl methylcellulose, and mix well , beat continuously for 20min under the active force of 800N (beating frequency is 72 times / min);
[0056] 5) Put the fruit and vegetab...
Embodiment 3
[0058] This embodiment provides a kind of high tensile strength noodles based on fruit and vegetable puree and multi-component composite, which is prepared according to the following steps:
[0059] 1) Wash, peel and cut the fresh potato raw materials used for processing, and then steam them (steam at 100°C for 25 minutes);
[0060] 2) After mashing the ripened fruit and vegetable puree, adjust the pH of the fruit and vegetable puree to 6.5 with citric acid;
[0061] 3) Further, add 0.5% sodium chloride to the fruit and vegetable puree in step 2);
[0062] 4) Further, take 60 parts by weight of the fruit and vegetable puree after adding salt in step 3), place it in a beating device, add 40 parts by weight of potato starch, 2 parts by weight of whole egg protein, and 3 parts by weight of hydroxypropyl methylcellulose, After mixing evenly, beat continuously for 20 minutes under the force of 800N (beating frequency is 72 times / min);
[0063] 5) Put the fruit and vegetable puree...
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