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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

Inactive Publication Date: 2021-01-08
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Most of the prior art is to add fruit powder / powder and vegetable powder / powder to wheat flour to process noodles. Although the nutritional value of noodles has been improved to a certain extent, it has not actually solved the problems of high viscosity, easy breaking of noodles, and cooking loss rate. Advanced Key Quality Questions

Method used

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  • Noodle product based on fruit and vegetable puree and preparation method thereof
  • Noodle product based on fruit and vegetable puree and preparation method thereof
  • Noodle product based on fruit and vegetable puree and preparation method thereof

Examples

Experimental program
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Effect test

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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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a noodle product based on fruit and vegetable puree and a preparation method thereof. The preparation method comprises the following steps: cooking fruit and vegetable raw materials to obtain cured fruits and vegetables; mashing the cured fruits and vegetables into paste, and adjusting the pH value to 5-9by using an acidic reagent or an alkaline reagent; adding 0.1-1.5 wt% of salt into the fruit and vegetable puree of which the pH value is adjusted; and putting 10~70 parts by weight of the fruit and vegetable puree added with salt into a hammering device, adding 20~60 parts by weight of starch, 0.5~10 parts by weight of protein and 0.5~10 parts by weight of polysaccharide, uniformly mixing, hammering to obtain a composite fruit and vegetable puree ball, putting the composite fruit and vegetable puree ball into a noodle maker, extruding, boiling, forming and cooling to obtain the noodle productbased on fruit and vegetable puree. According to the invention, the noodle product based on fruit and vegetable puree has the advantages of high tensile strength, good color and luster, low viscosity, good taste and rich nutrition, and is very conductive to industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a noodle product based on fruit and vegetable puree and a preparation method thereof. Background technique [0002] my country is rich in potato resources, and the output of sweet potato and potato ranks first in the world. It is the fourth major food crop after rice, wheat and corn, and occupies an important position in the national economy. According to FAO statistics, my country's total potato production in 2018 was 143 million tons, including 90 million tons of potatoes and 53 million tons of sweet potatoes. [0003] Potatoes are rich in nutrients and functional components such as starch, protein, dietary fiber, vitamins, and minerals, and are recognized as healthy foods in the world. In my country, potatoes are mainly used to produce starch and its derivative products, such as vermicelli, vermicelli, etc. There are fewer types of processed products and s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L19/10A23L29/00A23L29/231A23L29/238A23L29/244A23L29/256A23L29/262A23L29/269A23L29/30A23L33/125A23L33/17A23L33/185A23L33/19
CPCA23L7/109A23L19/09A23L19/105A23L19/10A23L19/11A23L29/30A23L29/015A23L29/035A23L33/185A23L33/19A23L33/17A23L33/125A23L29/231A23L29/269A23L29/256A23L29/244A23L29/238A23L29/262A23V2002/00A23V2200/044A23V2200/30A23V2200/14A23V2250/51A23V2250/54252A23V2250/5424A23V2250/54A23V2250/54246A23V2250/5488A23V2250/548A23V2250/5482A23V2250/5022A23V2250/5036A23V2250/506A23V2250/5072A23V2250/5086A23V2250/51082A23V2250/51084A23V2250/042A23V2250/032
Inventor 木泰华马梦梅王相甜孙红男
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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