Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Functional noodles and preparation method thereof

A functional noodle technology, applied in the field of functional noodle and its preparation, can solve the problems that are rarely found, and achieve the effect of simple and easy operation, excellent nutritional quality and functionality, and avoid starch denaturation

Inactive Publication Date: 2016-02-24
SHANGHAI JIAO TONG UNIV
View PDF2 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to improve the nutritional quality of products, domestic and foreign noodle product companies usually use starch modification technology and add some coarse grain flour and nutritional fortifiers. However, noodle products with antioxidant functions are rarely found in the market

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Functional noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] This embodiment relates to a method for preparing functional noodles, the steps are as follows:

[0044] Step 1, add 2% resveratrol analytical standard to the wheat flour of particle diameter > 0.105 millimeters of 100g (dry weight) mesh sieve classification and mix;

[0045] Step 2, take 25g (dry weight) of the compound flour in step 1, add 8.5g of 2% sodium chloride solution and knead it into a dough, put it in a sealed bag, and let it proof for 2 hours;

[0046] Step 3, put the dough on the noodle press to make noodles;

[0047] Step 4. Spread the noodles on a clean plate and dry at room temperature.

[0048] Implementation effect: the FRAP value of the noodles prepared in this example is 72.99±2.32; the FRAP value of the noodles made from wheat flour with a particle size>0.105 mm without adding resveratrol is 6.93±1.41; The FRAP value of the noodles made from ungraded wheat flour was 74.23±7.47; since the average particle size of the ungraded wheat flour was less th...

Embodiment 2

[0050] This embodiment relates to a method for preparing functional noodles, which is the same as in Embodiment 1, the only difference being:

[0051] In step 1, add 0.5% resveratrol analytical standard to 100g (dry weight) wheat flour with a particle size of 0.045 to 0.065 mm and mix well;

[0052] Implementation effect: the FRAP value of the noodles prepared in this example is 33.03±0.53; the FRAP value of the noodles made from wheat flour with a particle size of 0.045-0.065 mm without adding resveratrol is 9.06±1.41; add 0.5% resveratrol The FRAP value of noodles made from ungraded wheat flour was 32.5±2.82.

Embodiment 3

[0054] This embodiment relates to a method for preparing functional noodles, which is the same as in Embodiment 1, the only difference being:

[0055] In step 1, add 1% resveratrol analytical standard to the wheat flour of particle diameter<0.045 millimeter of 100g (dry weight) mesh sieve classification and mix;

[0056] Implementation effect: the FRAP value of the noodles prepared in this example is 66.60±6.48; the FRAP value of the noodles made from wheat flour with a particle size <0.045 mm without adding resveratrol is 10.48±2.15; The FRAP value of noodles made from ungraded wheat flour was 47.59±3.08.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses functional noodles and a preparation method thereof. The preparation method comprises the following steps of: the step 1, adding resveratrol with different proportions to flour with different particle diameters; the step 2, kneading the flour and the resveratrol so as to obtain dough, and fermenting the dough; and the step 3, pressing the fermented dough so as to obtain noodles which are the functional noodles. According to the technology of the functional noodles, under the circumstances that only a natural grape extract namely the resveratrol is added and a starch denaturation technique is not used, the overall antioxidant ability of the noodles is effectively improved, and the made noodles contribute to preventing cardiovascular diseases and delaying organism senescence. The technology is less limited to resveratrol-flour compounding researches, the noodles made through the technology are rare in the market, and when people pay more and more attention to health, the functional noodles have definite market prospects.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a functional noodle and a preparation method thereof. Background technique [0002] my country is a big country in the production and consumption of noodles. The annual output value of the noodle industry with an annual output of 3.5 million tons of dried noodles is about 150 billion yuan. In addition, noodles are the largest staple food species consumed by Chinese residents. Noodles are easy to make, have various cooking methods, and have a unique flavor and taste. They are the main source of carbohydrates and energy for residents in northern my country and the Central Plains. However, noodle products are mainly made of refined wheat flour, which has relatively simple nutritional components and low nutrient density. Nowadays, people generally pay more and more attention to their own health, the intake of nutrients in food and the functionality of food, all of which have affected...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/2132
Inventor 隋中泉叶晓汀姚世佳吴艳
Owner SHANGHAI JIAO TONG UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com