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Dried maize flour noodle containing lysine and preparation method thereof

A technology of lysine and corn, applied in the field of lysine corn noodles and preparation, can solve the problems of easily broken noodles, poor quality of corn gluten, etc., and achieve the effect of fine taste

Inactive Publication Date: 2005-09-21
四川美洛斯林生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the quality of corn gluten is poor, and the noodles made are easy to break

Method used

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  • Dried maize flour noodle containing lysine and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The lysine corn vermicelli contains 0.05% by weight of protease, 0.01% of oxidase, 0.3% of sodium chloride, and the balance is lysine corn.

Embodiment 2

[0028] The lysine corn vermicelli contains 1% by weight of protease, 0.0005% of oxidase, 3% of sodium chloride, and the balance is lysine corn.

Embodiment 3

[0030] The lysine corn vermicelli contains 0.2% of protease, 0.002% of oxidase, 1% of sodium chloride and the balance of lysine corn.

[0031] Lysine is an essential amino acid for the human body, but humans and monogastric animals cannot synthesize it themselves, and must be supplemented by food. Wheat and common corn contain insufficient lysine. Therefore, research and development of high-lysine foods is an important aspect of food development. The present invention utilizes high-lysine corn, also known as high-quality protein corn or high-nutrition corn, to make corn noodles, effectively solving this problem. High-lysine corn is a special corn with high lysine content in the grain. It integrates energy and protein, and solves the problem that humans and monogastric animals cannot synthesize lysine and wheat and common corn contain lysine. Cause edema, brittle hair, white hair, diarrhea and other adverse nutritional reactions caused by nutritional insufficiency, imbalance an...

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Abstract

The invention discloses a lycine maize flour which contains 0.05percent to 1pencent weight of prolease, 0.0005percent to 0.01 percent weight of oxidase, and the left are the lycine corn. The preparing method includes the following steps:(1)microdisintegrate the lycine kernel corn, to make the silty reach 90order to 150order; (2)send the disintegrated maize flour into the biology enzyme reactor, matched with proteinase and oxidase, and mix them to react; (3)send the biological enzymed treatment powder into the dough mixing machine, and agitate it with water; (4)stewing maturation, sheeting, cut noodles and drying, then we gain the lycine maize flour. The invention relies on the high-lysine corn, improves the glutinous by microdisintegration and biological enzyme process, and makes the high-lysine corn noodle. The noodle is ate very deliciously, and it has great nutrition value, so it is the ideal health food for the current people.

Description

technical field [0001] The invention relates to a food, in particular to a lysine corn noodle and a preparation method thereof. Background technique [0002] Corn is a healthy food with rich nutrition. For a long time, corn has rough taste, spicy taste and low gluten quality, so it has been regarded as coarse grain and used as feed. With the continuous improvement of people's living standards and the enhancement of health awareness, it has been realized that humans and monogastric animals cannot synthesize lysine by themselves, and the lack of lysine in wheat flour and vermicelli causes nutritional disorders. At the same time, I also deeply feel that the dietary structure based on rice and white flour is very monotonous, and the nutrition is extremely unbalanced. The one-sided pursuit of "three high" foods of high protein, high fat, and high calorie in Europe and America has led to the spread of obesity, high blood pressure, diabetes, high blood fat, cardiovascular and cere...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A21D2/36A23L7/113
Inventor 陈瑕
Owner 四川美洛斯林生物科技有限公司
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