Unlock instant, AI-driven research and patent intelligence for your innovation.

Astaxanthin egg noodles and preparation method thereof

A technology of astaxanthin and egg noodles, which is applied in the field of astaxanthin egg noodles and its preparation, can solve the problems of unpleasant smell, loss of antioxidant activity, noodle dyeing, etc., and achieves improved appetite, rich and comprehensive nutrition, and simple processing technology Effect

Pending Publication Date: 2021-08-24
珠海华敏医药科技有限公司
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although there are many types of noodles on the market, so far there are few reports on adding astaxanthin and other strong antioxidant substances to noodles. On the one hand, the stability of free astaxanthin is not good, and it is easily oxidized by light, heat, oxygen, etc. loss of some or all of the antioxidant activity
In addition, the color of astaxanthin extract is bright blood red, and has a special unpleasant smell, directly adding it will easily cause noodles to be stained and affect appetite
Therefore the research and development of astaxanthin noodles urgently needs to be carried out

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] An astaxanthin egg noodle is prepared from the following raw materials in parts by weight: 25 parts of flour, 0.8 part of astaxanthin egg powder, 0.9 part of vegetable oil, 0.1 part of edible alkali and 8 parts of water.

[0021] The above-mentioned astaxanthin egg noodles are prepared by the following method:

[0022] (1) Accurately weigh 25kg of flour, 0.8kg of astaxanthin egg powder, 0.9kg of olive oil, 0.1kg of edible alkali and 8kg of water, set aside;

[0023] (2) Add edible alkali and vegetable oil into water, stir and mix well and set aside;

[0024] (3) First add flour and astaxanthin egg powder to the dough mixer, after mixing evenly, add the mixed liquid prepared in step (2) evenly in stages, and mix the dough evenly for 18 minutes to obtain the dough embryo;

[0025] (4) Roll the dough for 30 minutes, and press the skin repeatedly 5 times, and the thickness of the skin is 0.5cm;

[0026] (5) shredding the pressed dough into noodles;

[0027] (6) Drying th...

Embodiment 2

[0029] An astaxanthin egg noodle is prepared from the following raw materials in parts by weight: 25 parts of flour, 0.5 part of astaxanthin egg powder, 0.8 part of vegetable oil, 0.08 part of edible alkali and 8 parts of water.

[0030] The above-mentioned astaxanthin egg noodles are prepared by the following method:

[0031] (1) Accurately weigh 25kg of flour, 0.5kg of astaxanthin egg powder, 0.8kg of olive oil, 0.08kg of edible alkali and 8kg of water, set aside;

[0032] (2) Add edible alkali and vegetable oil into water, stir and mix well and set aside;

[0033] (3) First add flour and astaxanthin egg powder to the dough mixer, after mixing evenly, add the mixed liquid prepared in step (2) evenly in stages, and knead the dough evenly for 16 minutes to obtain the dough embryo;

[0034] (4) Roll the dough for 30 minutes, and press the skin repeatedly 6 times, and the thickness of the skin is 0.5cm;

[0035] (5) Press the pressed dough into strips with a noodle machine;

...

Embodiment 3

[0038] An astaxanthin egg noodle is prepared from the following raw materials in parts by weight: 28 parts of flour, 0.6 part of astaxanthin egg powder, 0.9 part of vegetable oil, 0.09 part of edible alkali and 8 parts of water.

[0039] The above-mentioned astaxanthin egg noodles are prepared by the following method:

[0040] (1) Accurately weigh 28kg of flour, 0.6kg of astaxanthin egg powder, 0.9kg of olive oil, 0.09kg of edible alkali and 8kg of water, set aside;

[0041] (2) Add edible alkali and vegetable oil into water, stir and mix well and set aside;

[0042] (3) First add flour and astaxanthin egg powder to the dough mixer, after mixing evenly, add the mixed solution prepared in step (2) evenly in stages, and knead the dough evenly for 20 minutes to obtain the dough embryo;

[0043] (4) Roll the dough for 30 minutes, and press the skin repeatedly 4 times, and the thickness of the skin is 0.5cm;

[0044] (5) shredding the pressed dough into noodles;

[0045] (6) Dry...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses astaxanthin egg noodles and a preparation method thereof, and belongs to the technical field of cooked wheaten food. The astaxanthin egg noodles are prepared from the following raw materials in parts by weight: 24 to 30 parts of flour, 0.5 to 1.5 parts of astaxanthin egg powder, 0.8 to 1.2 parts of vegetable oil, 0.06 to 0.12 part of dietary alkali and 8 to 10 parts of water. The astaxanthin egg noodles provided by the invention are simple in processing technology, the complicated technological requirements during addition of astaxanthin are removed, and only the egg powder needs to be added; due to the adoption of a specific proportion and a preparation method, the noodles are rich and comprehensive in nutrition, healthy and safe; after being eaten as cooked wheaten food for a long time, the astaxanthin is beneficial to fully exerting the antioxidant function of the astaxanthin and exerting the functions and effects of the astaxanthin; the egg powder rich in astaxanthin is adopted, so that the prepared noodles are golden yellow in color and have no special smell, and the appetite of eaters can be improved.

Description

technical field [0001] The invention relates to the technical field of pasta, in particular to egg noodles with astaxanthin and a preparation method thereof. Background technique [0002] With the gradual progress of society and the continuous improvement of residents' living standards, people's demand for pasta is becoming more and more diversified and demanding. In existing pasta products, especially noodles, in order to provide comprehensive nutrition, different other raw materials are added in noodle processing to improve the nutritional value and mouthfeel of noodles. amaranth, radish, etc.), make the noodles taste smooth, and effectively solve the problem of acid reflux caused by eating too much spicy food and poor stomach. In addition, vegetables are more added categories. For example, in the patent application of publication number CN110810719A, the vegetable pulp made by adding carrots, Aesculus chinensis, spinach and Huoxiang leaves in the noodle processing is con...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L7/109A23L15/00A23L5/43A23L33/00
CPCA23L7/109A23L15/00A23L5/43A23L33/00A23V2002/00
Inventor 丁浩王文张培纯丁颀敖东阳
Owner 珠海华敏医药科技有限公司