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Preparation method of modified dandelion fine dried noodles through union of TG enzymes and curdlan

A technology of dandelion and natural gum, applied in the field of food processing

Inactive Publication Date: 2017-05-24
蒋建华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to overcome the defects of some current traditional Chinese medicine health foods, the present invention provides a preparation method of TG enzyme combined with curdlan modified dandelion dried noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Weigh each raw material in proportion: 55g of flour, 10g of dandelion whole plant powder, 1g of transglutaminase with an enzyme activity of 100u / g, 2g of curdlan, 1g of salt, 1g of vitamin C, and 1g of gluten powder .

[0020] (2) Evenly mix flour, dandelion whole plant powder, transglutaminase with an enzyme activity of 100u / g, salt, vitamin C, and gluten powder to obtain a mixed powder, and add the mixed powder to pure water for kneading;

[0021] (3) Mature the bulk material of the kneading dough, the curing temperature is 15-30°C, and at the same time add curdlan gum for stirring, the curing stirring speed is 5-15r / min, and the curing time is 5-40 minutes;

[0022] (4) Pressing and cutting the matured bulk material into strips;

[0023] (5) The cut noodles are first set at a temperature of 20°C for 50 minutes in cold air, then kept damp and sweated for 60 minutes at a temperature of 40°C and a relative humidity of 75%, and then dried at a temperature of 45°C an...

Embodiment 2

[0026] (1) Weigh each raw material in proportion: 85g flour, 25g dandelion whole plant powder, 10g transglutaminase with an enzyme activity of 100u / g, 15g curdlan, 6g salt, 5g vitamin C, 5g gluten powder .

[0027] (2) Evenly mix flour, dandelion whole plant powder, transglutaminase with an enzyme activity of 100u / g, salt, vitamin C, and gluten powder to obtain a mixed powder, and add the mixed powder to pure water for kneading;

[0028] (3) Mature the bulk material of the kneading dough, the curing temperature is 30°C, and add curdlan gum for stirring at the same time, the curing stirring speed is 15r / min, and the curing time is 40 minutes;

[0029] (4) Pressing and cutting the matured bulk material into strips;

[0030] (5) The cut noodles are first set in cold air at 30°C for 90 minutes, then kept damp and sweated for 90 minutes at a temperature of 45°C and a relative humidity of 85%, and then dried at a temperature of 55°C and relative humidity. Rise the temperature and ...

Embodiment 3

[0033] (1) Weigh each raw material in proportion: 80g flour, 10g dandelion whole plant powder, 5g transglutaminase with an enzyme activity of 100u / g, 6g curdlan, 3g salt, 3g vitamin C, 3g gluten powder .

[0034] (2) Evenly mix flour, dandelion whole plant powder, transglutaminase with an enzyme activity of 100u / g, salt, vitamin C, and gluten powder to obtain a mixed powder, and add the mixed powder to pure water for kneading;

[0035] (3) Mature the bulk material of the kneading dough, the curing temperature is 22°C, add curdlan gum at the same time and stir, the curing stirring speed is 10r / min, and the curing time is 22 minutes;

[0036] (4) Pressing and cutting the matured bulk material into strips;

[0037] (5) The cut noodles are first set in cold air at 25°C for 70 minutes, then kept damp and sweated for 75 minutes at a temperature of 42°C and a relative humidity of 80%, and then dried at a temperature of 50°C and relative humidity. In an environment with a humidity o...

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Abstract

The invention provides a preparation method of modified dandelion fine dried noodles through union of TG enzymes and curdlan. The fine dried noodles comprise flour, dandelion whole-plant powder, transglutaminase, curdlan, salt, vitamin C and vital wheat gluten. The preparation method comprises the following steps of firstly weighing raw materials, uniformly mixing the flour with the dandelion whole-plant powder, the transglutaminase, the salt, the vitamin C and the vital wheat gluten, and performing dough mixing; then adding the curdlan for ageing, then performing pressing to obtain slices, and then performing cutting to obtain strips; performing strip shaping through cold wind on noodles obtained through strip cutting, performing moisture preservation and water generation, performing warming and moisture reduction, and performing temperature reduction and heat dissipation; and finally cutting off dried noodles, and performing packaging so as to obtain finished products of the fine dried noodles. Through the implementation of the method disclosed by the invention, the efficacy of dandelions for promoting diuresis, alleviating diarrhea, eliminating jaundice, promoting the function of gallbladder and the like can be effectively used, so that the modified dandelion fine dried noodles are free from side effects, have good effects on dyspepsia, indigestion, chronic gastritis, epigastric pains and distention, and the like after being eaten for a long term, and are health-care foods suitable for old people and weak people to eat for a long term.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of TG enzyme combined with curdlan modified dandelion dried noodles. [0002] Background technique: [0003] Chinese medicine is a national treasure of our country and a traditional medicinal resource in our country. At the same time, many varieties are also widely used health food. For example, dandelion is a traditional Chinese medicine in my country, which has high nutritional and medicinal value. It is the "Eight King Kong" of Chinese medicine. One, the whole herb contains sterol, choline, inulin, fruit acid, mannitol, asparagine, reducing sugar, bitter substance, saponin, tyrosine and other ingredients, which have the functions of clearing heat and detoxifying, diuresis, swelling, and stagnation The effect of eliminating carbuncle can stimulate the immune function of the body, especially the liver protection effect of dandelion is very strong. [0004] Becau...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L33/10A23L33/15A23L29/00
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/318A23V2200/324
Inventor 蒋建华
Owner 蒋建华
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