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Semi-dried low-protein noodle and preparation method of the semi-dried low-protein noodle

A low-protein noodles, semi-drying technology, applied in the field of food engineering, to achieve the effect of extending shelf life, improving sensory quality, and inhibiting oxidative rancidity

Active Publication Date: 2015-11-04
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

[0004] In view of the above-mentioned shortcomings of semi-dry noodle products in the prior art and the problem that the quality of special functional food such as low-protein noodles is different from that of traditional noodles, the present invention provides a semi-dry low-protein noodle suitable for diabetic nephropathy. It is eaten by patients, low in protein content, rich in nutrition, convenient to cook, rich in noodle flavor and chewy

Method used

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  • Semi-dried low-protein noodle and preparation method of the semi-dried low-protein noodle

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Effect test

Embodiment 1

[0029] A semi-dry low-protein noodle, raw material composition: 10 parts of flour, 30 parts of α-modified starch, 40 parts of wheat starch, 0.1 part of sodium carboxymethylcellulose, 0.01 part of phosphate, 0.4 part of lactitol, 0.5 part of glucomannan 0.3 parts of sodium alginate, 8 parts of medicinal and edible plant powder, and 1 part of 75% edible alcohol.

[0030] The preparation method is as follows:

[0031] 1) Weigh medicinal and edible plant powder, add sodium carboxymethylcellulose, phosphate, lactitol, glucomannan and sodium alginate and mix evenly, add water 3 times the mass of raw materials, stir for 4 minutes, and use The colloid mill was stabilized for 4 minutes to obtain a uniform liquid slurry;

[0032] 2) Weigh flour, α-modified starch and wheat starch, add the above uniform liquid slurry, stir for 3 minutes, then add edible alcohol and water to make the moisture content in the raw materials 33%, stir for 12 minutes, cover with plastic wrap , proofed and ma...

Embodiment 2

[0036] A semi-dry low-protein noodle, raw material composition: 10 parts of flour, 20 parts of α-modified starch, 30 parts of wheat starch, 0.05 part of sodium carboxymethylcellulose, 0.01 part of phosphate, 0.3 part of lactitol, 0.3 part of glucomannan 0.2 part of sodium alginate, 7 parts of medicinal and edible plant powder, 0.5 part of edible alcohol;

[0037] The preparation method is as follows:

[0038] 1) Weigh medicinal and edible plant powder, add sodium carboxymethylcellulose, phosphate, lactitol, glucomannan and sodium alginate and mix evenly, add water 3 times the mass of raw materials, stir for 2 minutes, and use The colloid mill was stabilized for 3 minutes to obtain a uniform liquid slurry;

[0039]2) Weigh flour, α-modified starch and wheat starch, add the above-mentioned uniform liquid slurry, stir for 2 minutes, then add edible alcohol and water to make the moisture content in the raw materials 30%, stir for 10 minutes, cover with plastic wrap , proofed and...

Embodiment 3

[0043] A semi-dry low-protein noodle, raw material composition: 30 parts of flour, 30 parts of α-modified starch, 50 parts of wheat starch, 0.2 part of sodium carboxymethylcellulose, 0.03 part of phosphate, 0.5 part of lactitol, 0.6 part of glucomannan 0.4 parts of sodium alginate, 10 parts of medicinal and edible plant powder, and 2 parts of edible alcohol;

[0044] The preparation method is as follows:

[0045] 1) Weigh medicinal and edible plant powder, add sodium carboxymethylcellulose, phosphate, lactitol, glucomannan and sodium alginate and mix evenly, add water 3 times the mass of raw materials, stir for 5 minutes, and use The colloid mill was stabilized for 5 minutes to obtain a uniform liquid slurry;

[0046] 2) Weigh flour, α-modified starch and wheat starch, add the above uniform liquid slurry, stir for 5 minutes, then add edible alcohol and water to make the moisture content in the raw materials 35%, stir for 15 minutes, cover with plastic wrap , proofed and matu...

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Abstract

The invention provides a semi-dried low-protein noodle and a preparation method of the semi-dried low-protein noodle. The semi-dried low-protein noodle comprises the following raw materials: flour, alpha-modified starch, wheat starch, sodium carboxymethyl cellulose, phosphate, lactitol, glucomannan, sodium alginate, medicinal and edible plant powder and edible alcohol. The semi-dried low-protein noodle prepared by the invention is rational in raw material collocation, low in protein content, rich in nutrients, convenient to cook and eat, strong in noodle flavor, chewy and suitable for the patients with diabetes and nephropathy to eat. The preparation method of the semi-dried low-protein noodle provided in the invention has few manufacturing procedures and reserves the nutrients in the raw materials to the maximum; the noodle product prepared by the preparation method is long in storage period and small in sensory quality difference to the traditional wheat flour noodles, so that the semi-dried low-protein noodle can be easily accepted by the consumers.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a semi-dry low-protein noodle and a preparation method thereof. Background technique [0002] Diabetic nephropathy (DN) is one of the most common and serious complications of diabetes. In 2013, there were as many as 38 million people with DN in my country, and the annual growth rate was 9%, which is one of the main reasons for the death of diabetic patients. DN patients have damaged kidneys and cannot excrete wastes produced by protein metabolism such as urea, so daily protein intake must be strictly limited. However, in order to supplement the essential amino acids of the human body, DN patients also need to ensure the daily intake of high-quality protein from sources such as meat and eggs. Therefore, removing and reducing the non-high-quality protein in the staple food is the basis and key to control the protein intake of DN patients and delay the progr...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L1/0522A23L1/09A23L1/304A23L1/308A23L1/272A23L3/349
CPCA23L3/349A23V2002/00A23V2250/082A23V2250/5118A23V2250/51088A23V2250/5026A23V2250/6414A23V2250/5058A23V2200/328A23V2200/30A23V2250/16A23V2250/1614A23V2200/048
Inventor 徐同成闫永恒徐志祥杜方岭刘一鸣刘振华邱斌
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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