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Imitated whole-wheat fermented nutritious noodle and production method thereof

A fermented and nutritious technology, which is applied in food preparation, dough processing, baking, etc., can solve the problems of unseen whole-wheat noodles and affect the taste of noodles, so as to improve the comprehensive utilization value, improve the effective utilization rate, and taste Soft and smooth effect

Inactive Publication Date: 2014-05-28
山西师范大学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are whole-wheat bread, whole-wheat biscuits and other products on the market, but no whole-wheat noodles have been seen. The reason may be that the direct addition of wheat bran will directly affect the taste of noodles. There is no report on the method of imitating whole wheat nutrition and health noodles

Method used

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  • Imitated whole-wheat fermented nutritious noodle and production method thereof
  • Imitated whole-wheat fermented nutritious noodle and production method thereof
  • Imitated whole-wheat fermented nutritious noodle and production method thereof

Examples

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Effect test

Embodiment 1

[0020] Example 1: A whole-wheat imitation fermented nutritional noodle, weighing 100kg of flour, 0.1Kg of salt, 0.3kg of yeast, 10Kg of wheat bran, and 2.8kg of walnut meal powder. Wheat bran is soaked in 1:25 water at 25°C for 1 hour at room temperature, filtered, and the supernatant is used for kneading dough; the components of the raw materials are mixed evenly and fermented at 35°C for 1.5 hours, then pressed into tablets, Cut noodles to make dried noodles, instant noodles or fresh noodles. The used walnut meal powder is obtained by crushing the walnut meal after walnut oil extraction through a 40-mesh sieve.

Embodiment 2

[0021] Example 2: A whole-wheat imitation fermented nutritional noodle, weighing 100 kg of flour, 0.5 kg of salt, 0.5 kg of yeast, 10 kg of wheat bran, and 3 kg of walnut meal powder. Soak the wheat bran in 1:25 water at 30°C for 1 hour at room temperature, filter, and use the supernatant for kneading dough; after mixing all components of the raw materials, ferment at 36°C for 2 hours, add alkaline flour, and stir Uniform, pressed into slices, cut into noodles, instant noodles or fresh noodles. The used walnut meal powder is obtained by crushing the walnut meal after walnut oil extraction through a 40-mesh sieve.

Embodiment 3

[0022] Example 3: A whole-wheat imitation fermented nutritional noodle, weighing 100 kg of flour, 0.6 kg of salt, 0.6 kg of yeast, 10 kg of wheat bran, and 3.1 kg of walnut meal powder. Soak the wheat bran in 1:25 water at 35°C for 1 hour at room temperature, filter, and use the supernatant for kneading dough; after mixing the raw materials evenly, ferment at 37°C for 2.5 hours, then add alkaline noodles, Stir evenly, press into pieces, and cut into noodles to make dried noodles, instant noodles or fresh noodles. The used walnut meal powder is obtained by crushing the walnut meal after walnut oil extraction through a 40-mesh sieve.

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Abstract

The invention belongs to the technical field of foods. On the basis of the current noodle production, the production cost is not increased, the nutritional ingredients of the noodle are increased by mainly adjusting the production process, and the invention provides an imitated whole-wheat fermented nutritious noodle and a production method thereof. Flour, salt, yeast, wheat bran and walnut protein powder are processed to a scale to produce the noodle. Liquid and flour are extracted from the wheat bran, the lacked nutrient substances of wheat bran are supplemented in the premise that the organoleptic quality of the noodle is not influenced, and the nutrient substances are further strengthened and increased through a fermentation technology. The product has the characteristics of wide adaptability, high popularization and application values and the like and is especially suitable for old people and children to eat. The production process is simple, and additional equipment is not needed. The noodle has rich nutrient and a good taste, and is not easily broken and is easily digested after being cooked. The noodle has health functions of preventing aging, resisting cancer and the like. The application of the noodle is of great significance on promoting the development of agriculture, increasing the incomes of farmers and improving the living standard and quality of life of people.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a whole-wheat imitation fermented nutritional noodle and a preparation method thereof. Background technique [0002] Noodles are a very ancient food that originated in China and has a long history. It has been recorded in the Eastern Han Dynasty of China, and it has been more than 1,900 years. There are many kinds of noodles on the market, including various dried noodles, instant noodles, etc. Although there are slight differences in production formula and specific process, its essence is all similar to traditional noodle production methods, and the nutritional and functional components have not been improved. For example, the prior art discloses "A Method for Making Nutritious and Healthy Noodles" (Application No. / Patent No.: 200610200466), which mainly consists of flour, protein polypeptide, safflower extract, bitter melon extract, wild sour plum extract and Made fro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L1/162A21D2/36A23L33/10A23L33/105
CPCA23L7/104A23L7/109A23L33/10A23L33/105A23V2002/00A23V2250/21
Inventor 赵建国李贵峰董周永
Owner 山西师范大学
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