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A kind of polysaccharide health dried noodle and preparation method thereof

A technology of dried noodles and polysaccharides, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of limited application, low purity, and increased purity, and achieve the effect of reducing production costs and improving economic benefits

Active Publication Date: 2016-05-25
沈阳市粮油食品科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The comprehensive and powerful biological activity of lentinan has been confirmed by a large number of scholars at home and abroad, but there are two main defects in the commercially available lentinan: on the one hand, the purity is low, and the polysaccharide content of the commercially available lentinan is generally about 35%. If the purity increases slightly, the price will increase several times; on the other hand, the commercially available lentinan is too hygroscopic, and will absorb a large amount of water after a few minutes of opening, and then agglomerate. These defects limit its use in food. application in

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] This embodiment relates to a polysaccharide health-care dried noodle, which includes the following components in parts by weight:

[0043] 80 parts of high-gluten flour

[0044] Lentinan 0.1 part

[0045] 30 parts of aleurone layer

[0046] 2 parts maltitol

[0047] 0.5 parts of table salt

[0048] 28 parts of water

[0049] This embodiment also relates to the preparation method of the aforementioned polysaccharide health-care dried noodles, the method comprising the following steps:

[0050] A. Preparation of polysaccharides: Commercially available dried shiitake mushrooms→crushing (80 mesh)→low temperature soaking (add water 10 times the weight of the raw material and soak at 10°C for 15min)→filter→filter residue high temperature soaking (add water 4 times the weight of the filter residue at 90 Soak at ℃ for 2.5h) → filter → spray dry the filtrate → finished lentinan.

[0051] B. Mix high-gluten flour, lentinan, aleurone layer, maltitol, salt, and water accordin...

Embodiment 2

[0057] This embodiment relates to a polysaccharide health-care dried noodle, which includes the following components in parts by weight:

[0058] 90 parts of high-gluten flour

[0059] Lentinan 0.3 part

[0060] 40 parts of aleurone layer

[0061] 4 parts maltitol

[0062]0.8 parts of table salt

[0063] 33 parts of water

[0064] This embodiment also relates to the preparation method of the aforementioned polysaccharide health-care dried noodles, the method comprising the following steps:

[0065] A. Preparation of polysaccharides: commercially available dried shiitake mushrooms→crushing (80 mesh)→low temperature soaking (add water 11 times the weight of the raw material and soak at 15°C for 20min)→filter→filter residue high temperature soaking (add water 5 times the weight of the filter residue at 90 Soak at ℃ for 2.5h) → filter → spray dry the filtrate → finished lentinan.

[0066] B. Mix high-gluten flour, lentinan, aleurone layer, maltitol, salt, and water according...

Embodiment 3

[0070] This embodiment relates to a polysaccharide health-care dried noodle, which includes the following components in parts by weight:

[0071] 80 parts of high-gluten flour

[0072] Lentinan 0.5 part

[0073] 50 parts of aleurone layer

[0074] 5 parts maltitol

[0075] 0.9 parts of table salt

[0076] 35 parts of water

[0077] This embodiment also relates to the preparation method of the aforementioned polysaccharide health-care dried noodles, the method comprising the following steps:

[0078] A. Preparation of polysaccharides: commercially available dried shiitake mushrooms→crushing (80 mesh)→low temperature soaking (add water 10 times the weight of the raw material and soak at 10°C for 30min)→filter→filter residue high temperature soaking (add water 4 times the weight of the filter residue at 90 Soak at ℃ for 3h) → filter → spray dry the filtrate → finished lentinan.

[0079] B. Mix high-gluten flour, lentinan, aleurone layer, maltitol, salt, and water according ...

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Abstract

The invention discloses a polysaccharide healthcare noodle, the polysaccharide healthcare noodle comprises high gluten flour, mushrooms polysaccharide, aleurone layer and maltitol, and the polysaccharide healthcare noodle is prepared by proportionally mixing the high gluten flour with the three kinds of fine powder of the mushrooms polysaccharide, aleurone layer and maltitol, then adding salt and water according to the humidity need by conventionally prepared noodles, fully stirring, curing, pressing for shaping, drying, and packaging. The polysaccharide healthcare noodle is not only rich in a variety of human body needing nutrition elements such as dietary fiber, proteins, vitamins, minerals, and the like, and the nutrition elements are easy to absorb; the polysaccharide healthcare noodle has the effects of significant enhancing immunity, virus resistance, infection resistance, reducing cholesterol, aging resistance, reducing blood sugar and the like. The polysaccharide healthcare noodle has the advantages of simple process, good taste and no preservatives, and is especially suitable for middle and old age people, sub healthy people, disease-subjected people needing postoperation maintenance to eat.

Description

technical field [0001] The invention relates to the field of food, in particular to a health-care vermicelli made from polysaccharide and aleurone layer and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, consumers' demand for healthy food is increasing day by day. Vermicelli, as a daily staple food in people's life, has also received more and more attention. At present, there are various types of dried noodles in the market, mainly made of flour as the main ingredient, with eggs, beans, coarse grains, vegetables and other auxiliary materials added to make nutritionally enhanced dried noodles; there are also some dried noodles that provide health functions, such as Pueraria vermicelli, Poria dried noodles, Anti-aging longevity noodles, etc. If the nutritional and health benefits of dried noodles can be taken into account, and a kind of dried noodles with good mouthfeel, comprehensive nutrition and eas...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L33/125
CPCA23L7/109A23L29/30A23L31/00A23L33/10A23V2002/00A23V2200/30A23V2250/21
Inventor 宣丽齐森刘春德胡春晓
Owner 沈阳市粮油食品科学研究所
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