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Cold fresh noodle special for diabetic nephropathy and preparation and storage method thereof

A technology for diabetic nephropathy and chilled freshness, which is applied in food preparation, application, food preservation and other directions, can solve the problems of high water content of chilled fresh noodles, easy spoilage, reduced noodle texture quality and sensory quality cooking loss rate, etc. Improve freezing efficiency, shorten process cycle and save time

Active Publication Date: 2015-09-23
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high water content of chilled fresh noodles, they are easily spoiled during storage, and cold storage will reduce the texture quality, sensory quality, and cooking loss rate of noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Mix yam, poria cocos, sealwort, and burdock according to the weight ratio of 30:15:15:10, and then pulverize to 40-60 mesh to obtain medicinal and edible plant powder;

[0026] (2) Take 30 parts of flour, 30 parts of α-modified starch, 40 parts of wheat starch, 0.1 part of sodium carboxymethyl cellulose, 0.01 part of potassium phosphate, 0.4 part of lactitol, 0.5 part of trehalose, and 8 parts of medicinal and edible plant powder share;

[0027] (3) Mix flour, α-modified starch and wheat starch evenly, then add medicinal and edible plant powder and mix evenly to obtain mixed powder; dissolve sodium carboxymethylcellulose, phosphate, lactitol and trehalose in 42 parts solution in water;

[0028] (4) Mix the mixed powder with the solution, knead the dough, cover it with plastic wrap, and proof it at room temperature to twice the original volume to obtain the dough; press the dough repeatedly at a roller distance of 3.5mm for 6 times, and then turn it on Press 4 time...

Embodiment 2

[0031] (1) Take 30 parts of flour, 32 parts of α-modified starch, 60 parts of wheat starch, 0.3 parts of sodium carboxymethyl cellulose, 0.06 parts of potassium phosphate, 0.2 parts of lactitol, 1.2 parts of trehalose, and the medicine and food of Example 1. Use 5 parts of vegetable powder;

[0032] (2) Mix flour, α-modified starch and wheat starch evenly, then add medicinal and edible plant powder and mix evenly to obtain mixed powder; dissolve sodium carboxymethylcellulose, phosphate, lactitol and trehalose in 42 parts solution in water;

[0033] (3) Mix the mixed powder with the solution, knead the dough, then cover it with plastic wrap, and proof it at room temperature to twice the original volume (same as Example 1) to obtain the dough; press the dough repeatedly at a roller distance of 3.5mm 6 times, and then pressed 4 times at the roller distance 3mm, 2mm, and 1mm respectively, and finally cut into noodles to obtain cold fresh noodles for diabetic nephropathy; the cold...

Embodiment 3

[0036] (1) Take 30 parts of flour, 28 parts of α-modified starch, 50 parts of wheat starch, 0.1 part of sodium carboxymethylcellulose, 0.8 part of potassium phosphate, 0.9 part of lactitol, 0.1 part of trehalose, and the medicine and food of Example 1. Use 6 parts of vegetable powder;

[0037] (2) Mix flour, α-modified starch and wheat starch evenly, then add medicinal and edible plant powder and mix evenly to obtain mixed powder; dissolve sodium carboxymethylcellulose, phosphate, lactitol and trehalose in 42 parts solution in water;

[0038] (3) Mix the mixed powder with the solution, knead the dough, then cover it with plastic wrap, and proof it at room temperature to twice the original volume (same as Example 1) to obtain the dough; press the dough repeatedly at a roller distance of 3.5mm 6 times, and then pressed 4 times at the roller distance 3mm, 2mm, and 1mm respectively, and finally cut into noodles to obtain cold fresh noodles for diabetic nephropathy; the cold fresh...

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PUM

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Abstract

The present invention relates to a cold fresh noodle special for diabetic nephropathy and a preparation and storage method thereof, and belongs to the technical field of noodle processing. The cold fresh noodles use flour, alpha modified starch, wheat starch, sodium carboxymethyl cellulose, phosphate, lactitol, trehalose, and medical and edible plant powder as raw materials, and is special because of the additions of lactose and trehalose. The lactose and trehalose are coordinated to be used as antifreezes, and can play the functions of enhancing the antifreezing capacity and improving the water retention rate. The preparation method of the cold fresh noodle is as follows: a final fermentation step is added at room-temperature after the dough kneading step, which makes the tense and hardened dough relax; and the gas generated inside the fermented dough can adjust the gluten network structure of the dough, increase the plasticity and make the dough easy to be shaped, and the prepared noodles have enhanced extensibility and are not easy to be cracked. The storage method of the cold fresh noodle is as follows: the cold fresh noodles are frozen at -80 to -70 DEG C for 15-45 min, then refrigerated at -10 to -15 DEG C. The storage method has lower freezing temperature and shorter freezing time, and thus effectively enhances the freezing efficiency and shortens the processing period.

Description

technical field [0001] The invention relates to cold fresh noodles specially used for diabetic nephropathy and methods for preparing and storing them, and belongs to the technical field of noodle processing. Background technique [0002] Diabetic nephropathy (DN) is one of the most common and serious complications of diabetes. In 2013, the number of DN patients in my country was as high as 38 million, with an annual growth rate of 9%, which is one of the main causes of death in diabetic patients. DN patients have damaged kidneys and cannot excrete waste products such as urea from protein metabolism, so daily protein intake must be strictly limited. The protein content in starch is very low, can provide the necessary calories for the human body, and the price is low, so it has become an ideal raw material for the staple food of DN patients. Noodle products have become the most common traditional noodle dishes in China and other Asian countries and regions because of their a...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/09A23L1/0522A23L1/0534A23L3/36
CPCA23L3/36A23V2002/00A23V2200/206A23V2200/228A23V2250/6414A23V2250/636A23V2250/5118A23V2250/51082
Inventor 刘丽娜李渐鹏徐同成刘一鸣杜方岭陶海腾邱斌刘玮宗爱珍刘振华
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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