Red yeast rice noodles special for hyperlipidemia people and preparation method thereof

A technology of hyperlipidemia and red yeast rice, applied in the application, yeast-containing food ingredients, food ingredients as taste improver and other directions, can solve the problems of brittleness, astringency, bitter taste, etc., to achieve a good eating experience, a comfortable mood, prevention effects of disease

Pending Publication Date: 2021-03-30
湖北佳成生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the common red yeast noodles on the market are relatively crisp and fragile, and have a bitter taste and astringent taste when eaten, and are easy to make soup when cooking noodles.
Due to the existence of the above problems, red yeast rice noodles are not easily accepted by people with hyperlipidemia

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] This embodiment provides a kind of special red yeast rice noodle for hyperlipidemia crowd, and its raw material composition is as follows:

[0050] 70 parts of wheat flour, 5 parts of gluten powder, 1 part of functional red yeast rice flour, 0.5 parts of fermented red yeast rice flour, 0.8 parts of yeast powder, 0.5 parts of edible salt and 0.15 parts of calcium hydroxide.

[0051] The present embodiment also provides the preparation method of above-mentioned red yeast rice noodle, comprises the following steps:

[0052]Crush each raw material to more than 100 meshes, then mix them evenly in the mixer according to the ratio, pour them into the aseptic dough mixer, add 32 parts of sterile water, start the dough mixer, and knead the dough for 8 minutes to obtain the flour flour dough. Leave the dough to ferment in a sterile dough mixer for 30 minutes, keep the temperature at 30-35°C, knead the dough for 5 minutes, let it stand for 25 minutes to wake up, keep the temperatu...

Embodiment 2

[0060] This embodiment provides a kind of special red yeast rice noodle for hyperlipidemia crowd, and its raw material composition is as follows:

[0061] 80 parts of wheat flour, 8 parts of gluten powder, 3 parts of functional red yeast rice flour, 1.5 parts of fermented red yeast rice flour, 1.0 part of yeast powder, 1.5 parts of edible salt, 0.25 parts of calcium hydroxide and 20 parts of oat flour.

[0062] The present embodiment also provides the preparation method of above-mentioned red yeast rice noodle, comprises the following steps:

[0063] Crush each raw material to more than 100 meshes, then mix them evenly in the mixer according to the ratio, pour them into the aseptic dough mixer, add 50 parts of sterile water, start the dough mixer, and knead the dough for 8 minutes to obtain the flour flour dough. Leave the dough to ferment in a sterile dough mixer for 35 minutes, keep the temperature at 30-35°C, knead the dough for 8 minutes, let it stand for 25 minutes to wak...

Embodiment 3

[0071] This embodiment provides a kind of special red yeast rice noodle for hyperlipidemia crowd, and its raw material composition is as follows:

[0072] 80 parts of wheat flour, 8 parts of gluten powder, 3 parts of functional red yeast rice flour, 2.5 parts of acesulfame potassium, 1.5 parts of edible salt, 0.25 parts of calcium hydroxide and 20 parts of oat flour.

[0073] The present embodiment also provides the preparation method of above-mentioned red yeast rice noodle, comprises the following steps:

[0074] Crush each raw material to more than 100 meshes, then mix them evenly in the mixer according to the ratio, pour them into the aseptic dough mixer, add 50 parts of sterile water, start the dough mixer, and knead the dough for 8 minutes to obtain the flour flour dough. Use a compound calender to continuously roll the flour wadding dough to obtain a 2mm noodle strip, cut it into noodles, and dry the noodles in a cableway-type four-zone drying room. The drying condition...

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PUM

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Abstract

The invention provides special red yeast rice noodles for people with hyperlipidemia and a preparation method thereof, the raw materials of the red yeast rice noodles comprise wheat flour and functional red yeast rice flour, and also comprise vital gluten, calcium hydroxide and edible salt, and the drying conditions of the prepared red yeast rice noodles are as follows: in the first stage, the temperature is 30-35 DEG C, the relative humidity is 80-90%, and the time is 60-75min; in the second stage, the temperature ranges from 35.1 DEG C to 40 DEG C, the relative humidity ranges from 80% to 90%, and the time ranges from 30 min to 45 min; in the third stage, the temperature ranges from 40.1 DEG C to 50 DEG C, the relative humidity ranges from 90% to 95%, and the time ranges from 90 min to 105 min; and in the fourth stage, the temperature is reduced by 0.5 DEG C per minute to 28-30 DEG C, and the relative humidity is 60-70%. The special red yeast rice noodles for people with hyperlipidemia provided by the invention can better solve the problems in the prior art, and are smooth, tough and chewy, strong in toughness, not easy to break and free of muddy soup during noodle cooking.

Description

technical field [0001] The invention relates to the field of food processing, in particular to red yeast rice noodles for people with hyperlipidemia and a preparation method thereof. Background technique [0002] With the continuous improvement of living standards, diseases such as coronary heart disease, hyperlipidemia, cerebral thrombosis, cerebral hemorrhage, and obesity caused by high cholesterol have threatened human health, and the demand for lipid-lowering products is increasing. [0003] Functional red yeast rice, which is naturally fermented by Monascus bacterium and mainly composed of the cholesterol-lowering substance Monacolin K, has gradually entered people's field of vision. Studies have shown that compared with lovastatin extracted from other fungi or artificially synthesized, Monacolin K in functional red yeast rice products is a pure natural statin component with high solubility and easier absorption and utilization by the human body, so the lipid-lowering e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L29/00A23L27/40A23L33/10
CPCA23L7/109A23L29/015A23L29/045A23L27/40A23L29/065A23L33/10A23V2002/00A23V2200/3262A23V2250/5486A23V2250/1578A23V2250/1614A23V2300/10A23V2200/14A23V2250/76A23V2200/16A23V2200/32A23V2200/324A23V2250/154
Inventor 姚继承景万星
Owner 湖北佳成生物科技有限公司
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