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Piquancy slow-release noodles and processing method thereof

A processing method and slow-release technology, which are applied in the field of spicy slow-release noodles and their processing, can solve problems such as limited application and spicy taste, and achieve the effects of promoting deep processing, being difficult to release, and reducing sensory spiciness.

Inactive Publication Date: 2012-02-15
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the strong spicy taste of capsaicin limits its application
For example, capsaicin is added to many processed foods at present, so they have a spicy taste, and many people cannot eat them because they are afraid of spicy food.

Method used

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  • Piquancy slow-release noodles and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1: get 100kg flour, salt 1kg, sodium carbonate 0.15kg, sodium alginate 0.1kg, water 18kg is evenly stirred to form upper and lower two-layer sheet raw material; Get 100kg flour, capsicum oleoresin 0.005 kg, salt 1kg, sodium carbonate 0.15kg, 0.1kg of sodium alginate, and 18kg of water are uniformly stirred to form the raw material of the middle layer sheet;

[0041] Press the raw materials of the upper, middle and lower layers respectively to a thickness of 5 mm to form the upper, middle and lower layers; calender the upper, middle and lower layers to form a composite dough, so that the thickness of the composite dough is 5 mm; Place the composite dough sheet at room temperature 30°C for 10 minutes; press the composite dough sheet into a thickness of about 0.06mm through three times of calendering, and cut it into noodles with a width of 0.8mm and a length of 1.2m; dry the noodles with hot air , so that its moisture content is not higher than 13.5%; the hot-a...

Embodiment 2

[0042] Embodiment 2: get 100kg of flour, 1.5kg of salt, 0.175kg of sodium carbonate, 0.125kg of sodium alginate, and 20kg of water are evenly stirred to form upper and lower two-layer sheet raw materials; get 100kg of flour, 0.013 kg of capsicum oleoresin, 1.5kg of salt, 0.175kg of sodium carbonate, 0.125kg of sodium alginate, and 20kg of water are evenly stirred to form the raw material of the middle layer sheet;

[0043] Press the raw materials of the upper, middle and lower layers respectively to a thickness of 7 mm to form the upper, middle and lower layers; calender the upper, middle and lower layers to form a composite dough, so that the thickness of the composite dough is 7 mm; Place the composite dough sheet at room temperature 35°C for 20 minutes; press the composite dough sheet into a dough sheet with a thickness of about 1 mm through 5 times of calendering, and cut it into noodles with a width of 5 mm and a length of 1.6 m; dry the noodles with hot air to make Its m...

Embodiment 3

[0044]Embodiment 3: get 100kg of flour, 2kg of salt, 0.2kg of sodium carbonate, 0.15kg of sodium alginate, and 22kg of water are evenly stirred to form the upper and lower two-layer sheet raw materials; get 100kg of flour, 0.02 kg of ethanol extract of capsicum, 2kg of salt, 0.2kg of sodium carbonate, 0.15kg of sodium alginate, and 22kg of water are evenly stirred to form the raw material of the middle layer; the raw materials of the upper, middle and lower layers are respectively pressed to a thickness of 10mm to form the upper, middle and lower layers; , The lower layer sheet is calendered and combined into a composite dough sheet, so that the thickness of the composite dough sheet is 10mm; the composite dough sheet is placed at a room temperature of 40°C for 30 minutes; after 7 times of calendering, the composite dough sheet is pressed to a thickness of about 1.4mm Noodles, cut into 10mm wide and 2m long noodles; dry the noodles with hot air so that the moisture content is n...

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Abstract

The invention discloses piquancy slow-release noodles which are formed by calendering and compounding at least three layers of noodle slices, wherein the noodle slice at the middle layer contains the alcohol extract of oleoresin capsicum or chilli. The original concentration of capsaicin in the alcohol extract of oleoresin capsicum or chilli is greater than 1%. In the processing method of the piquancy slow-release noodles, the raw materials of the noodle slices at the upper and lower layers are prepared by the following steps of: fetching flour, fetching 1-2% of table salt, 0.15-0.2% of sodium carbonate, 0.1-0.15% of sodium alginate and 18-22% of water according to the mass percent of the flour, and uniformly mixing; the raw materials of the slices at the middle layer are prepared by the following steps of: fetching flour, fetching 1-2% of table salt, 0.005-0.02% of alcohol extract of oleoresin capsicum or chilli, 0.15-0.2% of sodium carbonate, 0.1-0.15% of sodium alginate and 18-22% of water according to the mass percent of the flour, and uniformly mixing; the raw materials of the slices at the upper, middle and lower layers are tabletted respectively and calendered and compounded into one piece; and the piece is subjected to curing, calendering and slicing, drying, cutting and packaging to obtain the piquancy slow-release noodles. The piquancy slow-release noodles disclosed by the invention have good flavor without obvious piquancy, people eating capsaicin are increased, and the piquancy slow-release noodles are healthcare foods containing capsaicin.

Description

technical field [0001] The invention relates to a dried noodle, in particular to a spicy slow-release dried noodle and a processing method thereof. Background technique [0002] Capsaicin, also known as capsaicin, capsaicin and capsaicin. Generally, the fetal chamber tissue (seed part) and diaphragm tissue in the pepper fruit have the highest content in the middle of the peel. Generally, it accumulates with the increase of pepper fruit maturity. Capsaicin, the main extract of chili peppers, is the main chemical substance responsible for the spicy properties of chili peppers. [0003] Capsaicin has many physiological functions as follows: [0004] (1) Prevention of cardiovascular and hypertensive diseases [0005] Studies have shown that residents who eat significantly more peppers in their diets have a lower risk of cardiovascular disease. Eating chili can strengthen cardiovascular function and lower blood pressure, which may be related to the reduction of serum cholest...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 罗凤莲欧阳建勋夏延斌邓后勤夏菠何清明高艳
Owner HUNAN AGRICULTURAL UNIV
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