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Nutrition health noodle rich in bran dietary fibers

A technology for dietary fiber and health-care noodles is applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc. The effect of industrialized production and broad market prospects

Inactive Publication Date: 2015-09-16
QINGDAO JIARUI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, bran is often added directly in the noodle making process. Because the dietary fiber of bran is mostly insoluble dietary fiber, it is difficult to play its due effect, and it affects the taste of noodles. Large-scale production has not yet been realized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A nutritional and health-care noodle rich in bran dietary fiber, its specific production process is as follows:

[0025] (1) Bran pretreatment: pulverize the bran, pass through a 100-mesh sieve, add distilled water at a material-to-liquid mass ratio of 1:7.5, heat to inactivate the enzyme, and obtain a bran suspension;

[0026] (2) Water washing: adjust the pH of the suspension to 5.0-6.0 with citric acid, stir at 45-60°C for 3 hours, decompose phytic acid, then wash the bran to neutrality, and adjust the weight ratio of bran to water to 1:9;

[0027] (3) Ultrasonic-assisted enzymatic hydrolysis: adjust the pH of the bran suspension to 5.5-7.5, add 2.5% α-amylase, 2.5% protease, 4% cellulase, 1.5% non-starch polysaccharide enzyme, 2.5% xylanase, enzymatic hydrolysis with the assistance of ultrasonic waves, the enzymatic hydrolysis temperature is 50-60°C, the ultrasonic power is 300W, and the enzymatic hydrolysis time is 45 minutes;

[0028] (4) Microbial fermentation: ...

Embodiment 2

[0039] A nutritional and health-care noodle rich in bran dietary fiber, its specific production process is as follows:

[0040] (1) Bran pretreatment: pulverize the bran, pass through a 100-mesh sieve, add distilled water at a material-to-liquid mass ratio of 1:5, heat to inactivate the enzyme, and obtain a bran suspension;

[0041](2) Water washing: adjust the pH of the suspension to 5.0-6.0 with citric acid, stir at 45-60°C for 4 hours, decompose the phytic acid, then wash the bran to neutrality, and adjust the weight ratio of bran to water to 1:8 ;

[0042] (3) Ultrasonic-assisted enzymatic hydrolysis: adjust the pH of the bran suspension to 5.5-7.5, add 2% α-amylase, 2% protease, 3% cellulase, 1% non-starch polysaccharide enzyme, 2% xylanase, enzymatic hydrolysis under the action of ultrasonic, enzymatic hydrolysis temperature 50-60 ℃, ultrasonic power 300W, enzymatic hydrolysis time 60min;

[0043] (4) Microbial fermentation: adjust the pH of the suspension after enzymo...

Embodiment 3

[0054] A nutritional and health-care noodle rich in bran dietary fiber, its specific production process is as follows:

[0055] (1) Bran pretreatment: pulverize the bran, pass through a 100-mesh sieve, add distilled water at a material-to-liquid mass ratio of 1:10, heat to inactivate the enzyme, and obtain a bran suspension;

[0056] (2) Water washing: adjust the pH of the suspension to 5.0-6.0 with citric acid, stir at 45-60°C for 2 hours, decompose phytic acid and extract water-soluble dietary fiber, filter to obtain supernatant a and bran, and then wash the bran until Neutral, adjust the weight ratio of bran and water to be 1:10;

[0057] (3) Ultrasonic-assisted enzymatic hydrolysis: adjust the pH of the bran suspension to 5.5-7.5, add 3% α-amylase, 3% protease, 5% cellulase, and 2% non-starch polysaccharide enzyme according to the weight ratio of bran, Enzymolysis is assisted by ultrasonic waves, the enzymatic hydrolysis temperature is 50-60°C, the ultrasonic power is 300...

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Abstract

The invention discloses a nutrition health noodle rich in bran dietary fibers, which can be beneficial to reduce fat, lose weight, prevent fat, beautify and resist aging if being often eaten, is an excellent daily health food, and has wide market prospect. The nutrition health noodle rich in bran dietary fibers has the advantages that 1 the nutrition health noodle rich in bran dietary fibers extracts the dietary fibers by adopting the process of ultrasonic assisted digestion and compound microorganism fermentation, and obviously improves extraction ratio of the dietary fibers, productive rate of water-soluble dietary fibers and product function performance; 2 the nutrition health noodle is rich in the bran dietary fibers which comprise water-soluble bran dietary fibers and water insoluble bran dietary fibers, gives more nutrition health functions for noodles, has excellent effects of reducing fat, losing weight, strengthening spleen and benefiting stomach and the like; and 3 the nutrition health noodle rich in bran dietary fibers is beneficial for industrial production, builds up a set of safe and feasible bran nutrition food development utilization channel with high efficiency and low cost, and supplies a novel approach for further source utilization of bran.

Description

technical field [0001] The invention relates to nutritional and health-care noodles rich in bran dietary fiber and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Noodles have a long history in my country. Since ancient times, they have been famous for their variety and appeal to both refined and popular tastes. After years of development, my country's noodle manufacturing industry has also made great progress. With the development of reform, the advancement of science and technology, and the improvement of people's lives, people are not only full of food but also pursuing its nutrition, functionality, and health care. [0003] Dietary fiber is currently internationally recognized as a functional food base material, known as the "seventh nutrient" in addition to the six major nutrients of water, protein, carbohydrates, lipids, vitamins, and minerals, and is known as In the 21st century food industry, it is the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/025A23L1/308A23L1/16A23L5/30A23L7/104A23L7/109
CPCA23V2002/00A23V2200/30A23V2200/3262A23V2200/332A23V2200/32A23V2250/21
Inventor 侯文燕董静静段智岗
Owner QINGDAO JIARUI BIOLOGICAL TECH
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