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Fine dried noodles for children and preparation method thereof

A technology for children and noodles, applied in food science and other directions, can solve the problems of increasing production costs and product prices, poor market acceptance, and high whey protein prices, and achieve the effect of protecting nutrients, improving taste, and excellent taste.

Active Publication Date: 2016-01-13
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the high price of whey protein will inevitably increase the production cost and product selling price, and the market acceptance is poor

Method used

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  • Fine dried noodles for children and preparation method thereof
  • Fine dried noodles for children and preparation method thereof
  • Fine dried noodles for children and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method for children's noodles, comprising:

[0033] By testing the essential amino acid content of wheat flour and quinoa flour, taking the children's essential amino acid model recommended by the Food and Agriculture Organization of the United Nations as the standard, and ensuring the feasibility of making noodles, the addition ratio of quinoa flour is calculated so that the noodles made of wheat flour and quinoa flour The essential amino acid pattern in it is closer to the children's essential amino acid pattern, which improves the nutritional value of wheat vermicelli protein and is more suitable for children.

[0034] Step 1, prepare quinoa flour and wheat flour with a particle size of 100 mesh; adopt a fully automatic amino acid analyzer to detect the content of all essential amino acids in the selected quinoa flour and wheat flour, the results are shown in Table 1; all the essential amino acids described in the present invention Amino acids are amino...

Embodiment 2

[0051] A kind of dried noodles for children, consisting of the following raw materials in parts by weight:

[0052] 20 parts of quinoa flour and 80 parts of wheat flour; the particle size of both quinoa flour and wheat flour is 100 mesh.

Embodiment 3

[0054] A kind of dried noodles for children, consisting of the following raw materials in parts by weight:

[0055] 25 parts of quinoa flour and 75 parts of wheat flour; the particle size of both quinoa flour and wheat flour is 100 mesh.

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Abstract

The invention discloses fine dried noodles for children and a preparation method thereof. The method includes selecting an adding ratio of the raw material wheat flour and quinoa flour, so as to make the necessary amino acid proportions of the mixed flour close to the necessary amino acid intake proportions for children recommended by the Food and Agriculture Organization of the United Nations. The preparation method specifically comprises the following steps: adjusting the mix ratio of the quinoa flour and the wheat flour, so as to obtain mixed flour containing 20-25 parts by weight of quinoa flour and 75-80 parts by weight of wheat flour; adding table salt and water into the mixed flour and kneading the mixture to obtain dough, wherein the mass of the table salt is 1% based on that of the mixed flour; resting the dough, pressing the dough into a sheet and cutting the sheet to obtain fresh noodles; and then drying the fresh noodles to obtain the fine dried noodles. The fine dried noodles for children prepared according to the preparation method are balanced in necessary amino acid contents, rich in nutrition and extremely good in taste.

Description

technical field [0001] The invention relates to a kind of dried noodles for children and a preparation method thereof. Background technique [0002] The nutritional value of protein depends on the type and amount of amino acids it contains. Amino acids that cannot be synthesized by the human body are called essential amino acids and must be ingested from food. The amino acids that differ most from the essential amino acid patterns of human protein are called the first limiting amino acids. The amino acid score of protein is based on the first limiting amino acid score, and the protein with high score has good nutritional value, otherwise, the nutritional value is poor. In 1985, the FAO / WHO / UNU Expert Committee summarized different research data and obtained estimates of essential amino acid requirements for people of different age groups. According to the composition of amino acids, proteins are divided into three categories: complete protein, semi-complete protein and inc...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/00
Inventor 张波张影全任晓龙李明魏益民严军辉
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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