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Konjac dietary fiber fine dried noodles and preparation method thereof

A technology of dietary fiber and production method, which is applied in the direction of food ingredients as taste improvers, food science, food ingredients, etc., can solve the problems of being easily boiled and not having health care functions, achieve smooth taste, and solve the problem of low dietary fiber content , the effect of eating convenience

Inactive Publication Date: 2019-02-22
SICHUAN QINGCHUAN NATURAL RESOURCES DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a konjac dietary fiber noodle and its production method, which has the advantages of high nutritional value and long-term boilability, and solves the problems that it is easy to boil and has no health care function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A konjac dietary fiber fine noodle comprises the following materials in parts by weight: 90 parts of standard flour, 0.3 part of konjac fine powder, 1 part of table salt, 30 parts of purified water and 0.1 part of a noodle quality improver.

[0022] Noodle quality improvers include vitamin C, monoglycerides, sucrose esters, and gluten to improve the taste and toughness of dried noodles.

[0023] Konjac dietary fiber noodles also include edible pigments, which include plant carbon black, mascarpone yellow and citrus yellow. 0.3g / kg, making the produced vermicelli colorful and bright, increasing appetite.

[0024] A preparation method of konjac dietary fiber dried noodles, comprising the following steps:

[0025] S1. Select fresh konjac, clean the konjac, and perform the steps of peeling, beating, color protection and grinding in order to obtain konjac coarse powder, then separate and dry the konjac coarse powder through a centrifuge, and finally sieve the konjac fine po...

Embodiment 2

[0033] A konjac dietary fiber fine noodle comprises the following materials in parts by weight: 100 parts of standard flour, 0.7 part of konjac fine powder, 3 parts of table salt, 40 parts of purified water, and 0.2 part of a noodle quality improver.

[0034] Noodle quality improvers include vitamin C, monoglycerides, sucrose esters, and gluten to improve the taste and toughness of dried noodles.

[0035] A preparation method of konjac dietary fiber dried noodles, comprising the following steps:

[0036] S1. Select fresh konjac, clean the konjac, and perform the steps of peeling, beating, color protection and grinding in order to obtain konjac coarse powder, then separate and dry the konjac coarse powder through a centrifuge, and finally sieve the konjac fine powder , adding 80 times of water in the konjac fine powder and stirring until the konjac fine powder particle grain disappears, then adding edible alkali and stirring and gelatinizing to obtain a paste material, which is...

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Abstract

The invention relates to the technical field of food processing and discloses konjac dietary fiber fine dried noodles and a preparation method thereof. The konjac dietary fiber fine dried noodles areprepared from the following materials in parts by weight: 90-100 parts of standard wheat flour, 0.3-0.7 part of konjac fine powder, 1-3 parts of table salt, 30-40 parts of purified water and 0.1-0.2 part of a flour quality improver. The preparation method of the konjac dietary fiber fine dried noodles comprises the following steps: selecting fresh konjac, thoroughly cleaning the konjac, and sequentially performing the steps of peeling, pulping, color protection and grinding to obtain konjac coarse powder; separating and drying the konjac coarse powder by a centrifuge, and finally screening outkonjac fine powder; adding 50-80 times of water to the konjac fine powder, and performing stirring until the konjac fine powder particle crystal grains disappear; and adding a dietary alkali and performing stirring gelatinization to obtain a pasty material for later use. Based on convenient eating, easy storage and filling of the belly, the konjac dietary fiber fine dried noodles have health-careeffects and have long-boiling fastness, no turbidity, no breakage, and fine, smooth and soft mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to konjac dietary fiber dried noodles and a preparation method thereof. Background technique [0002] Konjac, also known as konjac, is a perennial herbaceous plant of the genus Konjac in the family Araceae. Traditional Chinese medicine believes that konjac is warm in nature and pungent in taste, and has the functions of detoxification, swelling, circulation, phlegm, and accumulation; the main component of konjac, glucomannan, is a high-quality soluble dietary fiber. Modern medicine has proved that it can reduce Serum cholesterol and triglycerides can effectively reduce high blood pressure and cardiovascular diseases, and have the effects of laxative, stomach cleansing, lipid-lowering, blood sugar balance, and cancer reduction; because calcium and selenium in konjac are easily dissolved and absorbed by the body Therefore, eating konjac can also supplement calcium and seleniu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/22A23L33/10A23L33/16
CPCA23L7/109A23L33/10A23L33/16A23L33/22A23V2002/00A23V2200/326A23V2200/30A23V2200/32A23V2200/328A23V2200/308A23V2200/14
Inventor 王勇彭建安
Owner SICHUAN QINGCHUAN NATURAL RESOURCES DEV CO LTD
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