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Sesame protein noodles and preparation method thereof

A technology for sesame and noodles, applied in the field of sesame protein noodles and their preparation, can solve problems such as waste of resources, and achieve the effects of strong and smooth taste, high edible safety and comprehensive nutrition.

Pending Publication Date: 2022-05-06
代代田(武汉)食品集团有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, sesame cake is mainly used for animal feed or agricultural fertilizer, resulting in a waste of resources

Method used

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  • Sesame protein noodles and preparation method thereof
  • Sesame protein noodles and preparation method thereof
  • Sesame protein noodles and preparation method thereof

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Experimental program
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Effect test

preparation example Construction

[0040] In some specific embodiments, the preparation method of sesame protein powder comprises the following steps:

[0041] adding water to the sesame meal for soaking to obtain a soaking solution;

[0042] adjusting the pH of the soaking solution to 8-11, heating and stirring to extract protein to obtain an extract;

[0043] separating the precipitate and the solution in the extract, and collecting the solution;

[0044] Adjust the pH of the solution to 2-5 to precipitate protein, centrifuge and dry to obtain sesame protein powder.

[0045] It can be understood that the protein molecules in the sesame meal can be evenly dispersed by soaking, so as to facilitate the extraction of protein. In some embodiments, the soaking time is greater than 30 minutes.

[0046] It can be understood that the protein is separated by alkali extraction and acid precipitation, and the pH of the soaking solution is adjusted to dissolve the protein in the sesame meal in the dilute alkaline solut...

Embodiment 1～5 and comparative example 1～2

[0083] 1. Prepare noodles according to the formula listed in the following table 1:

[0084] Table 1

[0085]

[0086] 2. The preparation method of sesame protein is as follows:

[0087] (1) After crushing the sesame cake, pass it through a 60-mesh sieve, take the undersieve, add water according to the solid-to-liquid ratio of 1:19 (m / V), mix and soak for 30 minutes.

[0088] (2) After adjusting the pH value of the material in step (1) to 10.9, keep warm in a 65°C water bath, stir at a constant speed, and extract for 3 hours. After the material was cooled to room temperature, it was centrifuged at 7500 rpm for 10 minutes, and the supernatant was taken.

[0089] (3) Adjust the pH value of the supernatant in step (2) to 4.0, stir well, let stand for 1 hour to completely precipitate the soluble protein, and centrifuge at 8500rpm for 10 minutes to obtain the precipitate. After the precipitate was freeze-dried for 65 hours, it was crushed and sieved to prepare sesame protein ...

Embodiment 1-5

[0115] Table 5 embodiment 1-5 boiled noodles total texture (TPA) measurement result

[0116]

[0117]

[0118] According to the measurement results in Table 5, the hardness of cooked noodles was significantly improved when the amount of sesame protein added was 4.5%. Viscosity reaches the maximum when the protein addition is 4.5%. There was no significant change in recovery and cohesion. Elasticity, cohesiveness, and chewiness are significantly improved when the amount of protein added is 4.5%, and the elasticity reaches the maximum. In Example 5, when the amount of protein added was 8.5%, the viscosity, elasticity, cohesiveness and chewiness decreased to a certain extent. Combined with the comprehensive analysis of the sensory evaluation results, the texture measurement results of the cooked noodles in Example 3 are in good agreement with the sensory evaluation results, and the addition of 4.5% sesame protein can make the noodles have better sensory and texture charac...

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Abstract

The invention relates to the technical field of food processing, in particular to sesame protein noodles and a preparation method thereof. The sesame protein noodles are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1 to 8.5 parts of sesame protein powder, 0.5 to 3.5 parts of starch, 0.2 to 2 parts of table salt and 30 to 40 parts of water. The sesame protein noodles provided by the invention are chewy and smooth in mouth feel, high in edible safety and richer in nutrition.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sesame protein noodle and a preparation method thereof. Background technique [0002] Noodles are a traditional staple food, occupying an extremely important position in the diet structure of our country. Noodle products are affected by unstable quality of raw materials and production technology, and their color, taste, elasticity and smoothness will deteriorate. In the industry, this problem can be solved by adding chemical flour improvers and enzyme preparations, but various food additives will be introduced. These chemical flour improvers, enzyme preparations and other food additives often have no nutritional value, and excessive addition will cause food safety problems. With the improvement of living standards, consumers have put forward higher requirements for the taste, nutrition, safety, and use of natural raw materials of noodle products. [0003] The develop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/185A23L29/30
CPCA23L7/109A23L33/185A23L29/30A23V2002/00A23V2200/30A23V2250/548A23V2250/5118
Inventor 陈哲叶盼盼陈和盛陈振伟
Owner 代代田(武汉)食品集团有限公司
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