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Eel bone, barbary wolfberry and water spinach juice noodles and preparation method thereof

A technology of goji berry and fish bone, applied in the field of noodles, can solve problems such as waste of resources, achieve the effect of improving nutritional characteristics, flavor and nutritional value, and increasing nutritional value

Inactive Publication Date: 2016-04-06
许菲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These rice field eel bones are usually thrown away directly as waste, or disposed of at a very low price to farms or feed mills, causing serious waste of resources

Method used

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Embodiment Construction

[0020] A fishbone wolfberry vegetable juice noodle is made from the following raw materials in parts by weight:

[0021] Flour 300, gluten powder 30, pollen 9, corn seed coat dietary fiber 13, eel bone 28, konjac powder 5, wolfberry powder 23, water spinach 20, condensed milk 3, puzzle kernel 2, raspberry 0.4, elm money 2 , appropriate amount of salt and papain.

[0022] The preparation method of described a kind of fishbone wolfberry vegetable juice noodles, comprises the following steps:

[0023] (1) Extract Yizhiren, raspberry, and Yuqian with 6 times the amount of water, concentrate, spray and dry to obtain traditional Chinese medicine powder; wash water spinach, squeeze juice, and filter to obtain juice;

[0024] (2) Mix wolfberry fruit powder and condensed milk with appropriate amount of water and place in a blender to make a paste;

[0025] (3) Cut the eel bones into small pieces of about 2.5 cm, remove the grease, and place them in a vacuum freeze dryer for drying; t...

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Abstract

The invention discloses eel bone, barbary wolfberry and water spinach juice noodles. The noodles are prepared from raw materials in parts by weight as follows: 300-350 parts of flour, 30-33 parts of gluten powder, 9-20 parts of pollen, 13-16 parts of corn peel dietary fiber, 28-35 parts of eel bones, 5-6 parts of konjac flour, 23-25 parts of barbary wolfberry fruit powder, 20-22 parts of water spinach, 3-4 parts of condensed milk, 2-3.2 parts of sharpleaf galangal fruits, 0.4-1.3 parts of palmleaf raspberry fruits, 2-2.4 parts of elm seeds and proper amounts of table salt and papain. The noodles taste fragrant and soft, are chewy and have good elasticity, and food and medicinal materials such as oroxylum seeds, Murdannia simplex, corydalis roots and the like are also added, so that the noodles have health-care functions of nourishing yin, clearing heat, moistening the lung, soothing the liver, harmonizing the stomach and tonifying the spleen.

Description

technical field [0001] The invention relates to the technical field of noodles, in particular to fishbone noodles with wolfberry vegetable juice and a preparation method thereof. Background technique [0002] The nature of protein functional properties is closely related to its physicochemical and structural properties, including molecular size, shape, amino acid composition, net charge distribution, hydrophobic group / hydrophilic group ratio, and protein secondary / tertiary / quaternary Structural arrangement. The poor solubility of raw wheat gluten in water limits the application of wheat gluten in food systems. This is mainly due to the fact that there are more non-polar amino acid side chains in wheat gluten, such as Pro, Leu, Asn and Gln, and these non-polar amino acid side chains promote the interaction between glutenin and prolamina protein cross-linking. Acid deamidation is a key technology that can improve the functional properties of wheat gluten and broaden its app...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/105A23L13/20A23L17/00A23L19/00A23L29/00A23L33/22A23L21/20
CPCA23V2002/00
Inventor 许菲
Owner 许菲
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