Selenium-rich hot-dried noodles and preparation method thereof

A technology of enriching selenium and noodles, which is applied in the direction of food ingredients as taste improvers, functions of food ingredients, food science, etc. It can solve the problems of poor nutrition and health care effects, achieve the effects of reducing selenium loss, enhancing absorption, and accelerating dissolution speed

Inactive Publication Date: 2021-09-07
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing noodles are generally made of wheat flour and processed into fresh noodles or dried noodles, which have a better taste, but poor nutritional and health care effects, which can no longer meet people's strong demand for healthy food

Method used

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  • Selenium-rich hot-dried noodles and preparation method thereof
  • Selenium-rich hot-dried noodles and preparation method thereof
  • Selenium-rich hot-dried noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Get 100kg selenium-enriched wheat flour with a selenium content of 0.020mg / kg and 0.5kg konjac flour, put the konjac flour in a container, add malic acid equal in weight to konjac, stir konjac flour and malic acid and add 15 parts at the same time Make konjac flour into a paste with selenium-enriched water, then add selenium-enriched water with a selenium content of 0.080 mg / kg 20 times the weight of konjac, stir for 4-8 minutes, make konjac flour puffed into a paste, and then adjust the pH value with edible alkali neutral;

[0030] (2) Mix the puffed konjac flour and selenium-enriched wheat flour and add remaining selenium-enriched water to stir to obtain the dough of selenium-enriched konjac hot-dried noodles;

[0031] (3) Knead the prepared selenium-enriched hot-dried noodle dough under vacuum conditions, then continuously roll the skin before proofing, cut the dough at a fixed length, wrap the dough, proof at constant temperature and humidity, and continuously r...

Embodiment 2

[0034] (1) Take 100kg of selenium-rich wheat flour with a selenium content of 0.030mg / kg and 0.5kg of konjac flour, put the konjac flour in a container, add malic acid equal in weight to konjac, stir the konjac flour and malic acid and add 15 parts of konjac flour at the same time Make the konjac powder into a paste with selenium water, then add selenium-enriched water with a selenium content of 0.070 mg / kg 20 times the weight of the konjac, stir for 4-8 minutes, make the konjac powder puff into a paste, and then adjust the pH value with edible alkali neutral;

[0035] (2) Mix the puffed konjac flour and selenium-enriched wheat flour and add remaining selenium-enriched water to stir to obtain the dough of selenium-enriched konjac hot-dried noodles;

[0036] (3) Knead the prepared selenium-enriched hot-dried noodle dough under vacuum conditions, then continuously roll the skin before proofing, cut the dough at a fixed length, wrap the dough, proof at constant temperature and hu...

Embodiment 3

[0039] (1) Take 100kg of selenium-rich wheat flour with a selenium content of 0.040mg / kg and 0.5kg of konjac flour, put the konjac flour in a container, add malic acid equal in weight to konjac, stir the konjac flour and malic acid and add 15 parts of konjac flour at the same time Make konjac flour into a paste with selenium water, then add selenium-enriched water with a selenium content of 0.090 mg / kg 20 times the weight of konjac, stir for 4-8 minutes, make the konjac flour puff into a paste, and then adjust the pH value with edible alkali sex;

[0040] (2) Mix the puffed konjac flour and selenium-enriched wheat flour and add remaining selenium-enriched water to stir to obtain the dough of selenium-enriched konjac hot-dried noodles;

[0041] (3) Knead the prepared selenium-enriched hot-dried noodle dough under vacuum conditions, then continuously roll the skin before proofing, cut the dough at a fixed length, wrap the dough, proof at constant temperature and humidity, and co...

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Abstract

The invention provides selenium-rich hot-dried noodles, and relates to the technical field of food processing. The selenium-rich hot-dried noodles are prepared from selenium-rich wheat flour, konjac flour, malic acid, dietary alkali and selenium-rich water. The konjac flour subjected to acidification and puffing treatment by the malic acid is used as a raw material for preparing the hot-dried noodles, so that the boiling fastness of the noodles is improved, the adhesion problem of the hot-dried noodles is solved, meanwhile, the selenium loss in the preparation process is reduced, and the absorption of a human body to selenium is enhanced. The invention also provides a preparation method of the selenium-rich hot-dried noodles. The method is simple in process and low in cost, has no higher requirements on equipment, and has good large-scale industrial production prospects and great economic value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a selenium-enriched hot-dried noodle. Background technique [0002] Konjac is rich in carbohydrates, vitamins, glucomannan and other rich nutrients. It has the effects of weight loss, lowering blood pressure, lowering blood sugar, detoxification and laxative, cancer prevention and calcium supplementation. The fiber in konjac can promote gastrointestinal peristalsis, laxative, prevent constipation and reduce intestinal absorption of fat, which is beneficial to the absorption of trace elements such as selenium. The large amount of glucomannan contained in konjac will absorb water and swell, and it will give you a feeling of fullness after eating, which has an ideal weight loss effect. [0003] Selenium is an essential trace element for the human body. It participates in the synthesis of various selenium-containing enzymes and selenoproteins in the human body. It can improv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/104A23L19/10A23L33/16A23L29/00
CPCA23L7/109A23L7/104A23L19/115A23L33/16A23L29/035A23V2002/00A23V2200/14A23V2200/30A23V2200/308A23V2250/1626A23V2250/5066A23V2250/044
Inventor 王学东贾紫阳何毅胡先勤徐鹏杜静董同珺付阳双媛柳先萍
Owner WUHAN POLYTECHNIC UNIVERSITY
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