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Agaricus subrufescens noodles and preparation process thereof

A preparation process, technology of Agaricus blazei, applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc., can solve problems such as incomplete nutritional ingredients, unreasonable amino acid composition, single composition, etc.

Inactive Publication Date: 2019-01-11
贵州宏华农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw material composition of pure wheat noodles is single, resulting in incomplete nutritional components and unreasonable amino acid composition

Method used

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  • Agaricus subrufescens noodles and preparation process thereof
  • Agaricus subrufescens noodles and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: A kind of Agaricus blazei noodles, raw material comprises the following components by weight: 70 parts of wheat flour, 8 parts of Agaricus blazei powder, 0.3 part of peanut oil, 0.5 part of sodium carbonate, 0.2 part of sodium chloride, 10 parts of water , 0.1 part of sucrose.

[0024] A kind of preparation technology of Agaricus blazei noodles, comprises the following steps:

[0025] Step 1. Raw material pretreatment: After screening and removing impurities, the dried Agaricus blazei is cleaned with water, then dried in a blast drying oven at 45°C, crushed to 150 mesh, and then used for later use;

[0026] Step 2. Mixing: According to the above weight parts, add wheat flour, Agaricus blazei powder, peanut oil, and sodium carbonate into a closed stirring device for mixing. The stirring time is 5 minutes. After standing for 5 minutes, add Stir after water for 30min to get the dough;

[0027] Step 3. Noodle preparation: use a single-screw extruder to feed ...

Embodiment 2

[0029] Embodiment 2: a kind of Agaricus blazei noodles, raw material comprises the following components by weight: 72.5 parts of wheat flour, 9.5 parts of Agaricus blazei powder, 0.5 part of peanut oil, 0.75 part of sodium carbonate, 0.25 part of sodium chloride, 11 parts of water , 0.2 parts of sucrose.

[0030] A kind of preparation technology of Agaricus blazei noodles, comprises the following steps:

[0031] Step 1. Raw material pretreatment: After screening and removing impurities, the dried Agaricus blazei is cleaned with water, then dried in a blast drying oven at 45°C, crushed to 170 mesh, and then used for later use;

[0032] Step 2. Mixing: According to the above weight parts, add wheat flour, Agaricus blazei powder, peanut oil, and sodium carbonate into a closed stirring device for mixing. The stirring time is 6 minutes. After standing for 5 minutes, add Stir after water for 35 minutes to get the dough;

[0033] Step 3. Noodle preparation: use a single-screw extru...

Embodiment 3

[0035] Embodiment 3: a kind of Agaricus blazei noodles, the raw material comprises the following components by weight parts: 75 parts of wheat flour, 11 parts of Agaricus blazei powder, 0.7 part of peanut oil, 1 part of sodium carbonate, 0.3 part of sodium chloride, 12 parts of water , 0.3 parts of sucrose.

[0036] A kind of preparation technology of Agaricus blazei noodles, comprises the following steps:

[0037] Step 1. Raw material pretreatment: After screening and removing impurities, the dried Agaricus blazei is cleaned with water, then dried in a blast drying oven at 45°C, crushed to 200 meshes, and then used for later use;

[0038]Step 2. Mixing: According to the above weight parts, add wheat flour, Agaricus blazei powder, peanut oil, and sodium carbonate into a closed stirring device for mixing. The stirring time is 7 minutes. After standing for 5 minutes, add Stir after water for 40min to get the dough;

[0039] Step 3. Noodle preparation: use a single-screw extrud...

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Abstract

The application discloses an agaricus subrufescens noodles in the technical field of food processing. The agaricus subrufescens noodles comprise the following components in parts by weight: 70-75 parts of fine white powder, 8-11 parts of agaricus subrufescens powder, 0.3-0.7 part of peanut oil, 0.5-1 part of sodium carbonate, 0.2-0.3 part of sodium chloride and 10-12 parts of water. Agaricus subrufescens contains abundant amino acids which can be complementary with amino acids in the original noodles, so that the utilization ratio of proteins is increased, the specific polysaccharide nutrientcomponents of the agaricus subrufescens are increased, and the prepared noodle has a specific flavor, is abundant in nutrients and also has healthcare and anticancer effects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to Agaricus blazei noodles and a preparation process thereof. Background technique [0002] Noodles have a history of more than 2,000 years in my country and are one of the traditional foods. Traditional noodles are generally processed from wheat flour, which is low in dietary fiber and high in starch. The raw material composition of pure wheat noodles is single, resulting in incomplete nutritional components and unreasonable amino acid composition. Therefore, searching for noodles with rich nutrition and various flavors has become a research focus of modern food workers. [0003] Agaricus blazei is native to Brazil and Peru. It is a saprophytic fungus that grows in summer and autumn. It lives in a high temperature, humid, and ventilated environment. It has an almond fragrance and a crisp taste. The protein composition includes 18 kinds of amino acids, and the human body ...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L31/00A23L33/10
CPCA23V2002/00A23L7/109A23L31/00A23L33/10A23V2200/30A23V2200/14A23V2200/308
Inventor 杨志宏
Owner 贵州宏华农业发展有限公司
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