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Pectin oligosaccharide containing fine dried noodles and preparation method thereof

A technology of pectin oligosaccharides and dried noodles, which is applied in the field of food processing, can solve the problems of low utilization rate of raw materials, low pectin extraction rate and yield, lack of formula technology for nutritional and health-type dried noodles, etc., to ensure cooking performance, The effect of enriching variety and increasing elasticity

Inactive Publication Date: 2019-05-28
湖北戴氏食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, in order to solve the problems of low utilization rate of raw materials, low pectin extraction rate and yield, and lack of recipe technology for making nutritional and health-care vermicelli in the preparation of sweet potato dregs pectin, the present invention provides a sweet potato dregs as The dried noodles rich in pectin oligosaccharides as the main raw material have nutritional and health care effects; the invention also provides a preparation method of dried noodles rich in pectin oligosaccharides, which not only realizes the recovery of by-product resources such as sweet potato residue High-value utilization also meets market and consumer demand for nutritionally functional dried noodles

Method used

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  • Pectin oligosaccharide containing fine dried noodles and preparation method thereof
  • Pectin oligosaccharide containing fine dried noodles and preparation method thereof
  • Pectin oligosaccharide containing fine dried noodles and preparation method thereof

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preparation example Construction

[0051] refer to figure 2 , the embodiment of the present invention also provides a kind of preparation method that is rich in pectin oligosaccharides dried noodle, comprises the following steps:

[0052] Step S1, after mixing the prepared pectin oligosaccharides with deionized water, fully stir and dissolve to form a pectin oligosaccharide solution at 30°C;

[0053] Step S2: Weigh high-gluten flour, edible salt, and edible alkali and mix evenly, first add pectin oligosaccharide solution at 30°C and stir evenly, then add calcium stearoyl lactylate suspension at 30°C and noodles for 20-40min, The water content in the finally obtained dough is 30-45% of the total weight of the dough; the calcium stearoyl lactylate suspension is obtained by mixing the calcium stearoyl lactylate with deionized water and fully stirring at 30°C; wherein, Based on the weight of high-gluten flour, the added amounts of edible salt, edible alkali, pectin oligosaccharides, and calcium stearoyl lactylate...

Embodiment 1

[0061] Preparation of pectin oligosaccharides:

[0062] Dry the fresh potato dregs after sweet potato starch processing to a moisture content below 8%, mechanically crush them through a 100-mesh sieve, and then sieve them on an ultrasonic vibrating sieve to remove the starch and collect the sweet potato dregs intercepted by the screen. The ultrasonic power is 100W, the rotating speed of the vibrating screen is 30r / min, and the aperture of the mesh screen is 100μm;

[0063] In parts by weight, take 100 parts of sweet potato dregs after sieving and interception, fully mix them with 10 parts of soybean meal and 6 parts of wheat bran, ultrafinely pulverize them to a particle size of 25 μm, and sterilize at 121 ° C for 20 minutes to obtain the fermented Culture medium;

[0064] According to the weight volume ratio of 1:1.5, the fermentation medium was suspended with deionized water, and then the activated Trichoderma viride and Bacillus subtilis were added according to the inoculu...

Embodiment 2

[0077] Preparation of pectin oligosaccharides:

[0078] Dry the fresh potato dregs after sweet potato starch processing to a moisture content below 8%, mechanically crush them through a 100-mesh sieve, and then sieve them on an ultrasonic vibrating sieve to remove the starch and collect the sweet potato dregs intercepted by the screen. The ultrasonic power is 150W, the rotating speed of the vibrating screen is 20r / min, and the aperture of the mesh screen is 80μm;

[0079] In parts by weight, take 90 parts of sweet potato dregs that have been sieved and intercepted, fully mix them with 12 parts of soybean meal and 8 parts of wheat bran, ultrafinely pulverize them to a particle size of 30 μm, and sterilize at 121°C for 25 minutes to obtain the fermented Culture medium;

[0080] According to the weight volume ratio of 1:2.0, the fermentation medium was suspended with deionized water, and then the activated Trichoderma viride and Bacillus subtilis were added according to the inoc...

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Abstract

The invention provides pectin oligosaccharide containing fine dried noodles. The pectin oligosaccharide containing fine dried noodles are prepared from the raw materials: high-gluten flour, edible salt, dietary alkali, pectin oligosaccharides and calcium stearyl lactylate. The invention further provides a preparation method of the pectin oligosaccharide containing fine dried noodles. The method comprises the steps of taking a sweet potato starch processing byproduct, i.e., destarched sweet potatoes as a main raw material, carrying out drying, screening, crushing, fermenting, acid treatment andconcentrating, then, carrying out radiation treatment, then, carrying out precipitating and drying so as to obtain the pectin oligosaccharides with low molecular weight, mixing the pectin oligosaccharides with the high-gluten flour and ingredients, adding water, carrying out dough kneading, and then, carrying out dough proofing, pressing, forming and drying, thereby obtaining the pectin oligosaccharide containing fine dried noodles. According to the pectin oligosaccharide containing fine dried noodles and the preparation method thereof, fine dried noodles, which are deeply loved by customers,serve as a carrier, and the pectin oligosaccharides with a certain nutritional health-care effect are added under the premise of guaranteeing the cooking quality of the noodles, so that the product is endowed with more nutritional health-care effects while the variety of fine dried noodle products is enriched.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dried noodle rich in pectin oligosaccharides and a preparation method thereof. Background technique [0002] Noodles originated in China and have a history of more than 4,000 years of production and consumption. They are also one of the most common staple food products in my country and even in the world. Vermicelli is a large category of noodles. With the improvement of people's living standards and consumption levels, consumers and the market's demand for vermicelli has changed from simply satisfying food and clothing to nutrition and health needs, such as mushroom vermicelli, egg vermicelli, buckwheat vermicelli, etc. A variety of nutritional noodles continue to emerge, which to a certain extent meets the needs of consumers for nutritional diversification. [0003] Sweet potato residue is a by-product of sweet potato starch processing, and its main components are re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/125
Inventor 戴北平李朝晖叶楠波
Owner 湖北戴氏食品科技股份有限公司
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