Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production method for jerusalem artichoke noodles with nutritional and health care functions

A production method and technology of Jerusalem artichoke, which are applied to the functions of food ingredients, food ingredients as color, food ingredients as odor improvers, etc., can solve the problems of no health care function and single nutrition of noodles, and improve the ability to scavenge free radicals , optimize the flavor, increase the effect of variety

Pending Publication Date: 2021-11-05
青岛海军食品与营养创新研究院
View PDF11 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making Jerusalem artichoke noodles with nutrition and health care functions, so as to solve the problem that the current noodles have single nutrition and no health care function

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production method for jerusalem artichoke noodles with nutritional and health care functions
  • Production method for jerusalem artichoke noodles with nutritional and health care functions
  • Production method for jerusalem artichoke noodles with nutritional and health care functions

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: the preparation of the Jerusalem artichoke noodles with nutritional health care function

[0038] The present invention proposes a kind of preparation method of the Jerusalem artichoke noodles with nutrition and health care function, comprises the following steps:

[0039] Step 1. Preparation of Jerusalem artichoke compound powder: Jerusalem artichoke is dried by freeze-drying, frying and drying, and oven-drying, and then the dried Jerusalem artichoke is ground into powder, which is ground with freeze-dried sweet potatoes and purple potatoes. The powder is formulated according to a certain ratio to obtain freeze-dried compound powder (FD), fried and baked compound powder (FBD), and oven-dried compound powder (OD).

[0040] Step 2, preparation of mixed powder: use FD, FBD, OD Jerusalem artichoke compound powder and wheat flour to mix respectively, prepare 300g of different types of mixed powder, and the addition amount of Jerusalem artichoke compound powder...

Embodiment 2

[0047] Example 2: Determining the most suitable addition amount of Jerusalem artichoke compound powder under different drying methods

[0048] Through the analysis of the gelatinization properties of the mixed powder and the dynamic rheological properties of the dough, the most suitable addition amount of Jerusalem artichoke compound powder for each drying method was determined.

[0049] 1. Analysis of pasting characteristics of mixed powder

[0050]For noodle products such as noodles and steamed buns, pasting properties have an important impact on their quality. Viscosity property is an important factor to evaluate the quality of noodles, which not only affects the appearance quality of noodles, but also affects the texture and taste of noodles. The attenuation value, that is, the difference between the peak viscosity and the valley value viscosity, represents the shear resistance of starch. The smaller the attenuation value, the higher the shear resistance and the higher th...

Embodiment 3

[0065] Embodiment 3: Optimally obtain the drying method with the best noodle quality

[0066] Combined with the analysis results of the gelatinization properties of the mixed powder and the dynamic rheological properties of the dough in Example 2, the new functional Jerusalem artichoke noodles with FD25%, FBD20%, and OD 15% were selected for sensory evaluation, cooking characteristic analysis, full texture analysis and analysis. For the analysis of tensile properties, wheat noodles were set as the control group, and the new functional Jerusalem artichoke noodles prepared by three drying methods were evaluated.

[0067] 1. Sensory evaluation and analysis of cooking characteristics

[0068] The sensory evaluation and cooking characteristics of Jerusalem artichoke noodles were analyzed. The noodle scoring items and score distribution of the sensory evaluation were based on the methods and standards of LS / T3212-2014. Eight students (4 male and 4 female) with sensory evaluation fou...

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 a production method for jerusalem artichoke noodles with nutritional and health care functions. The method comprises the following steps of step 1, preparing jerusalem artichoke compound powder, specifically drying jerusalem artichoke, grinding the dried jerusalem artichoke into powder, and blending the powder with plant powder in proportion to obtain the jerusalem artichoke compound powder; step 2, preparing mixed powder, specifically fully and uniformly mixing the jerusalem artichoke compound powder and wheat flour, and putting the mixture into a dry container for storage; step 3, preparing a bacteria liquid for dough kneading, specifically adding freeze-dried powder of bacillus velezensis MRS leavening into water to prepare the bacteria liquid for dough kneading; step 4, performing dough kneading, specifically pouring the mixed powder into a dough kneading machine, adding the bacteria liquid for dough kneading, and performing kneading to obtain loose dough flocculus; step 5, performing standing and curing; and step 6, pressing dough and cutting the dough into strips, specifically pressing the cured dough, and cutting the dough into strips, so as to obtain a finished product of the jerusalem artichoke noodles with the nutritional and health-care functions. According to the method, the jerusalem artichoke is dried and ground into powder and then added into noodles, so that the noodles have unique jerusalem artichoke flavor, and the nutritional and health care value of the noodles is increased.

Description

technical field [0001] The invention relates to the technical field of making noodles, in particular to a method for making artichoke noodles with nutritional and health functions. Background technique [0002] Nowadays, with the improvement of urban living standards, some sub-healthy chronic diseases such as diabetes, hypertension, and hyperlipidemia have become one of the problems that cannot be ignored in human health. Jerusalem artichoke is a perennial herb of the genus Sunflower in the Compositae family. It is rich in nutrients, including carbohydrates, proteins, fats, trace elements and multivitamins. In addition, Jerusalem artichoke is rich in inulin, which is a functional oligosaccharide and a soluble dietary fiber with high sweetness and low fat. After inulin enters the human body, it cannot be digested and absorbed, so it directly enters the large intestine and is preferentially used by bifidobacteria, which is beneficial to the proliferation of bifidobacteria; it...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/109A23L33/10A23L33/135A23L19/10
CPCA23L7/104A23L7/109A23L33/10A23L33/135A23L19/10A23V2002/00A23V2200/04A23V2200/15A23V2200/30A23V2200/308A23V2200/328
Inventor 朴美子邓阳吴昊臧金红孙鹏东
Owner 青岛海军食品与营养创新研究院
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com