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Preparing method of noodle rich in Fe, Zn, and Se and its preparing technique

A production process and technology of selenium nutrition, which is applied in the field of production process of iron-zinc-selenium nutrition noodles, can solve problems such as difficult absorption, and achieve the effects of favorable absorption, good biological activity and high nutritional value

Inactive Publication Date: 2008-06-18
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Regarding the nutritional fortification of iron, zinc and selenium in food, some people have done it at home and abroad, but most of them use inorganic compounds containing iron, zinc and selenium to fortify, such as using FeSO 4 , ZnSO 4 , Na 2 SeO 3 Fortified in food, although the content of iron, zinc and selenium in food will increase greatly after fortification, but because iron, zinc and selenium exist in the form of inorganic substances in food, it is not easy for the human body to absorb

Method used

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  • Preparing method of noodle rich in Fe, Zn, and Se and its preparing technique

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Start by making iron-enriched malt powder, zinc-enriched malt powder, and selenium-enriched malt powder.

[0022] Iron-rich malt powder is made according to the following process:

[0023] a. Put a certain amount of wheat into 200mg / kg ferrous sulfate aqueous solution, soak the wheat at 24°C for 6 hours and then drain;

[0024] b. Germinate for 4 days at 25°C, and soak in ferrous sulfate solution of the same concentration for 10 minutes every 12 hours during the first 2 days of germination;

[0025] c. After 2 days, change to showering and stirring with water every morning and evening, so that the temperature of the wheat layer can be properly cooled, and at the same time, fresh air is introduced and CO is discharged. 2 gas;

[0026] After d, 4 days, after the bud grows to 1.5cm, stop the germination cultivation;

[0027] e. Soak in deionized water at 30°C for 3.5 hours, then rinse with deionized water several times to remove inorganic salts attached to the surface o...

Embodiment 2

[0042] Start by making iron-enriched malt powder, zinc-enriched malt powder, and selenium-enriched malt powder.

[0043] Iron-rich malt powder is made according to the following process:

[0044] a. Put a certain amount of wheat into 250mg / kg ferrous sulfate aqueous solution, soak the wheat at 25°C for 8 hours and then drain;

[0045] b. Germinate for 4 and a half days at 25°C, and soak in ferrous sulfate solution of the same concentration for 10 minutes every 12 hours during the first 2 days of germination;

[0046] c. After 2 days, change to showering and stirring with water every morning and evening, so that the temperature of the wheat layer can be properly cooled, and at the same time, fresh air is introduced and CO is discharged. 2 gas;

[0047] After d, 4 and a half days, after the bud grows to 1.8cm, stop the germination cultivation;

[0048] e. Soak in deionized water at 30°C for 3 hours and 45 minutes, then rinse with deionized water several times to remove inorga...

Embodiment 3

[0063] Start by making iron-enriched malt powder, zinc-enriched malt powder, and selenium-enriched malt powder.

[0064] Iron-rich malt powder is made according to the following process:

[0065] a. Put a certain amount of wheat into 300mg / kg ferrous sulfate aqueous solution, soak the wheat for 10 hours at 24-25°C and drain;

[0066] b. Germinate for 5 days at 25°C, soak in ferrous sulfate solution of the same concentration for 10 minutes every 12 hours during the first 2 days of germination;

[0067] c. After 2 days, change to showering and stirring with water every morning and evening, so that the temperature of the wheat layer can be properly cooled, and at the same time, fresh air is introduced and CO is discharged. 2 gas;

[0068] After d, 5 days, after the bud grows to 2cm, stop the germination cultivation;

[0069] e. Soak in deionized water at 30°C for 4 hours, then rinse with deionized water several times to remove inorganic salts attached to the surface of malt, d...

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Abstract

The invention discloses a production process of nourishing noodles rich in iron, zinc and selenium, which includes procedures of flour and water mixing and kneading, slaking, compounding, calendaring and slicing, and rich iron, rich zinc, selenium-enriched wheat malt flour and improver are added in the flour. The nutrient noodles rich in iron, zinc and selenium adopting the technical proposal of the invention have advantages at following aspects that: (1) the noodles have high nutritive value, the noodles have the iron content of 24-32mg / kg, zinc content of 9-12 mg / kg and selenium content of 200-280ug / mg after enhancement, thereby completely meeting the demand of human body. (2) The enhanced iron, zinc and selenium all exist in organic forms with good biological activity, thus greatly being favorable for human body absorption. (3) The noodles are delicate and flexible and tolerable to boiling, and do not stick together. The invention has 92 marks in the perceptive evaluation, and can reach industrial product high quality standards.

Description

technical field [0001] The invention relates to a production process of nutritional noodles rich in iron, zinc and selenium. Background technique [0002] At present, due to the refinement of people's diet, people are facing the problem of lack of various nutrients in the body. The lack of iron, zinc and selenium is the most common, and it will bring many diseases and discomforts to people. Regarding the nutritional fortification of iron, zinc and selenium in food, some people have done it at home and abroad, but most of them are fortified by using inorganic compounds containing iron, zinc and selenium, such as using FeSO 4 , ZnSO 4 , Na 2 SeO 3 After fortification, although the content of iron, zinc and selenium in food will increase greatly, but because iron, zinc and selenium exist in the form of inorganic substances in food, it is not easy for the human body to absorb. Contents of the invention [0003] The purpose of the present invention is to provide a process f...

Claims

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Application Information

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IPC IPC(8): A23L1/16A21D2/38A23L1/185A23L1/30A23L1/304A23L1/03A23L1/035A23L1/214A01G9/02A01G31/00A23L7/109A23L7/20A23L19/10A23L29/00A23L29/10
Inventor 张剑李梦琴艾志录岳琪张杰任红涛范亚萍
Owner HENAN AGRICULTURAL UNIVERSITY
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