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Noodle containing resistant starch and preparation method thereof

A technology for resistant starch and banana resistant starch, applied in the food field, can solve the problems of low water-holding capacity of resistant starch, single type of resistant starch, need to improve the taste, etc., achieve high content of resistant starch, improve immunity, Beneficial for absorption and digestion

Active Publication Date: 2019-04-16
想念食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, on the one hand, the type of starch added to existing noodles, especially the resistant starch, is single, with limited nutritional value, single effect, and taste needs to be improved; on the other hand, due to the low water holding capacity and poor water absorption of resistant starch, using The existing noodle processing technology directly prepares noodles containing resistant starch, which will affect the taste of noodles, and the prepared noodles have poor taste and poor cooking characteristics

Method used

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  • Noodle containing resistant starch and preparation method thereof
  • Noodle containing resistant starch and preparation method thereof
  • Noodle containing resistant starch and preparation method thereof

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preparation example Construction

[0092] In a second aspect, in at least one embodiment, a method for preparing noodles containing resistant starch is provided, comprising the following steps:

[0093] Mix the flour, banana resistant starch, yam resistant starch, whey protein-containing cornstarch solution and water in the formula, knead the noodles, wake up the noodles and cut them into strips to obtain noodles;

[0094] After the noodles are subjected to cold treatment, heat treatment and drying in sequence, the noodles containing resistant starch are obtained.

[0095]Under the above-mentioned specific composition and proportion of raw materials, combined with a specific production process, the noodles produced by the present invention have high quality, good taste, high nutritional value, easy cooking, simple process, low cost, and easy industrial expansion. chemical production.

[0096] Further, in the present invention, after mixing the raw materials, kneading the noodles, waking up the noodles and cutt...

Embodiment 1

[0162] 1. A noodle containing resistant starch, mainly prepared from the following raw materials in parts by weight:

[0163] 100 parts flour, 3 parts green banana resistant starch, 3 parts yam resistant starch, 2 parts cornstarch solution with whey protein and 30 parts water.

[0164] Wherein, in the cornstarch solution containing whey protein, the concentration of cornstarch is 0.6g / 100mL, and the concentration of whey protein is 4g / 100mL.

[0165] 2. A method for preparing noodles containing resistant starch, comprising the following steps:

[0166] (a) Prepare green banana resistant starch: peel and clean green bananas, cut into thin slices with a thickness of 3 mm, soak 10 min in a citric acid solution with a mass fraction of 0.2% at a temperature of 4° C., drain the water, make a beating, and Dry at 50°C for 20 minutes, crush, pass through a 100-mesh sieve, add water to make the crushed product into a solution with a mass concentration of 30%, gelatinize at 100°C for 30...

Embodiment 2

[0175] A noodle containing resistant starch, mainly prepared from the following raw materials in parts by weight:

[0176] 100 parts of flour, 5 parts of green banana resistant starch, 4 parts of yam resistant starch, 1.5 parts of cornstarch solution containing whey protein and 32 parts of water.

[0177] All the other are identical with embodiment 1.

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Abstract

The invention belongs to the technical field of food, and relates to a noodle containing resistant starch and a preparation method thereof. The noodle containing the resistant starch is mainly prepared from the following raw materials by weight: 90-110 parts of flour, 0.5-6 parts of banana resistant starch, 0.5-6 parts of yam resistant starch, 0.2-5 parts of corn starch solution containing whey protein and 22-40 parts of water. The noodle has high nutritional value, reasonable formula, high-content rich stable resistant starch, fineness, good taste, strong strength and good cooking characteristics, and is beneficial to absorption and digestion of the human body. The high content of the resistance starch can play a health care effect on the human body health without affecting the taste andthe quality of the product. The noodle is wider in applicable population and higher in application value. The noodle is simple and easy in process, low in cost and prone to achieve industrial production in a large scale.

Description

technical field [0001] The invention belongs to the technical field of food and relates to pasta, in particular to a resistant starch-containing noodle and a preparation method thereof. Background technique [0002] Starch is one of the most important sources of carbohydrates that humans extract from nature, an important component in food, and the main source of energy for the human body. According to the bioavailability of starch in the small intestine, it is divided into three categories: digestible starch, which refers to those starches that can be quickly digested and absorbed in the small intestine; indigestible starch, refers to those that can be completely digested and absorbed in the small intestine but at a slower rate. Starch mainly refers to some raw ungelatinized starch; resistant starch refers to starch that cannot be digested and absorbed in the small intestine of the human body. [0003] Resistant starch has a variety of physiological functions. It will not b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L29/30C08B30/18
CPCA23L7/109A23L29/30C08B30/18A23V2002/00A23V2200/32A23V2200/324A23V2200/326A23V2200/328A23V2250/5118
Inventor 孙君庚
Owner 想念食品股份有限公司
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