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Chlorella pyrenoidosa fine dried noodles and preparation method thereof

A technology of Chlorella pyrenoidosa and dried noodles, applied in climate change adaptation, food science and other directions, can solve problems such as color, taste difference, elasticity, lubricity, effect of broken strip rate, effect of dried noodles, etc., and achieve a delicate taste. , the effect of enhanced elasticity and toughness, and reduced cooking loss rate

Active Publication Date: 2019-06-28
海南绿康安健康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The quality of dried noodles is greatly affected by raw materials, and different raw materials will lead to differences in the color, taste and other aspects of dried noodles
[0004] Adding chlorella pyrenoidum to the noodles can make the noodles more nutritious and balanced, but the pyrenoid globules may be disgusting to the eaters due to their special fishy smell. Therefore, the odor problem needs to be solved first. The addition of chlorella will also affect the elasticity, lubricity, and breaking rate of dried noodles. It is necessary to rationally allocate the ingredients of dried noodles and the preparation method of dried noodles so that the noodles can be given a special color and flavor, and the color, fragrance and flavor of the dried noodles can be improved. Better, enhanced elasticity and toughness

Method used

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  • Chlorella pyrenoidosa fine dried noodles and preparation method thereof
  • Chlorella pyrenoidosa fine dried noodles and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0027] A chlorella pyrenoid dried noodle, comprising the following ingredients in parts by weight: 100 parts of wheat flour, 5 parts of chlorella pyrenoid powder (particle diameter less than 500 μm), 2 parts of glucose oxidase, 1 part of cellulase, corn 5 parts of starch, 3 parts of tapioca starch, 7 parts of xanthan gum, 1 part of sodium alginate, 2 parts of table salt and 28 parts of water.

[0028] The preparation method of described Chlorella pyrenoidosa vermicelli, comprises the following steps:

[0029] (1) Take each component, mix and stir for 15 minutes to obtain dough;

[0030] (2) Use a curing machine to mature the dough for 20 minutes;

[0031] (3) Press the dough into a dough sheet with a thickness of 2 to 3 mm with a calender;

[0032] (4) Cut the calendered noodles into thin strips with a width of 2-3mm and a length of 1m;

[0033] (5) The fine strips are dried for 4 hours under the conditions of temperature 20° C. and humidity 60%, to obtain dried noodles.

Embodiment 2

[0035] A kind of dried chlorella pyrenoidosa noodles, comprising the following ingredients in parts by weight: 100 parts of wheat flour, 10 parts of chlorella pyrenoidosa powder (particle size less than 500 μm), 3 parts of glucose oxidase, 3 parts of cellulase, corn 8 parts of starch, 5 parts of tapioca starch, 10 parts of xanthan gum, 3 parts of sodium alginate, 5 parts of salt and 40 parts of water.

[0036] The preparation method of the described Chlorella pyrenoidosa vermicelli is the same as in Example 1.

Embodiment 3

[0038] A kind of dried chlorella pyrenoidosa noodles, comprising the following ingredients in parts by weight: 100 parts of wheat flour, 10 parts of chlorella pyrenoidosa powder (particle size less than 500 μm), 3 parts of glucose oxidase, 3 parts of cellulase, corn 6 parts of starch, 4 parts of tapioca starch, 9 parts of xanthan gum, 1 part of sodium alginate, 5 parts of table salt and 35 parts of water.

[0039] The preparation method of the described Chlorella pyrenoidosa vermicelli is the same as in Example 1.

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Abstract

The invention discloses chlorella pyrenoidosa fine dried noodles and a preparation method thereof. The fine dried noodles are prepared from 100 parts of wheat meal, 5-10 parts of chlorella pyrenoidosapowder, 2-3 parts of glucose oxidase, 1-3 parts of cellulase, 5-8 parts of corn starch, 3-5 parts of cassava starch, 7-10 parts of xanthan gum, 1-3 parts of sodium alginate, 2-5 parts of salt and 28-40 parts of water. The chlorella pyrenoidosa fine dried noodles prepared through the preparation method have the advantages that the cooked noodle breaking rate is reduced to 0, the cuisine loss rateis reduced to 0.7%, fresh noodles have blue green of chlorella and uniform color and luster, and can whet appetite, the cooked noodles have the pleasing blue green, transparency, unique aroma of the chlorella, no moldy, sour or other unpleasant odors, fine, smooth, tough and chewy taste and no turbid soup, and is not tooth-cracking, the sensory score reaches 27.2-29.4, the sensory evaluation is excellent, and the noodles are a flour-made food which is not only nutritious but also delicious.

Description

technical field [0001] The invention relates to chlorella pyrenoid noodles and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] At present, there are more than 50 kinds of edible algae found in the world. Chlorella can be subdivided into 10 species, each of which is completely different genetically. The most famous algae is chlorella pyrenoidsa. Chlorella pyrenoidosa is a general unicellular green algae of the Chlorella phylum Chlorella. It is a spherical unicellular freshwater algae with a diameter of 3-8um. Autotrophic growth and reproduction, widely distributed, with strong reproductive ability. Chlorella pyrenoidosa powder is rich in protein, lipid, dietary fiber, biotin, cellulose, unsaturated fatty acid, bioactive polysaccharide, nucleic acid, vitamins, trace elements, minerals, folic acid and chlorophyll, etc., with 50 active ingredients The remaining species can be used as special dietary supplements ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L17/60A23L5/10
CPCY02A40/90
Inventor 刘炎频
Owner 海南绿康安健康生物科技有限公司
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