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

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 the problems of limited application and spicy taste, and achieve the effects of promoting deep processing, not easy to release, and enriching varieties.

Inactive Publication Date: 2012-08-15
HUNAN AGRICULTURAL UNIV +1
View PDF3 Cites 0 Cited by
  • 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

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
  • Piquancy slow-release noodles and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: Get 100kg of flour, 1kg of salt, 0.15kg of sodium carbonate, 0.1kg of sodium alginate, and 18kg of water are evenly stirred to form upper and lower layers of sheet raw materials; get 100kg of flour, 0.005kg of capsicum oleoresin, 1kg of salt, and sodium carbonate 0.15kg, sodium alginate 0.1kg, and 18kg of water are uniformly stirred to form the middle layer sheet raw materials; the upper, middle, and lower layer sheet raw materials are respectively pressed to a thickness of 5mm to form the upper, middle, and lower layer sheets; the upper, middle, and lower layer sheets are formed The layer sheet is calendered and compounded into a composite dough sheet, so that the thickness of the composite dough sheet is 5mm; the composite dough sheet is placed at a room temperature of 30°C for 10 minutes; after three times of calendering, the composite dough sheet is pressed into a dough sheet with a thickness of about 0.06mm , and cut into noodles with a width of 0.8mm ...

Embodiment 2

[0038]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, 0.013kg of capsicum oleoresin, 1.5kg of salt, 0.175kg of sodium carbonate, 0.125kg of sodium alginate, and 20kg of water are uniformly 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 7mm 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 7mm; the composite dough sheet is placed at a room temperature of 35°C for 20 minutes; after 5 times of calendering, the composite dough sheet is pressed into a thickness of about 1mm. slices, and cut into noodles with a width of 5mm and a length of 1.6m; the noodles are dried by hot air so that ...

Embodiment 3

[0039] 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, 0.02kg of capsicum ethanol extract, 2kg of salt, carbonic acid 0.2kg of sodium, 0.15kg of sodium alginate, and 22kg of water are uniformly stirred to form the raw materials for the middle layer sheet; the raw materials for the upper, middle, and lower layer sheets are respectively pressed to a thickness of 10mm to form upper, middle, and lower layer sheets; the upper, middle, and lower layer sheets are formed; The lower layer sheet is calendered and compounded 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 into a thickness of about 1.4mm. slices, and cut into noodles wi...

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 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. Capsaicin has many physiological functions as follows: [0003] (1) Prevention of cardiovascular and hypertensive diseases [0004] 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 cholesterol in t...

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 Patents(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
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