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Blood pressure-reducing noddles containing modified starch and preparation method thereof

A modified starch and blood pressure lowering technology, which is applied to the functions of food ingredients, fat-containing food ingredients, food ingredients as taste improvers, etc., can solve the problems of odor, taste, cooking resistance and blood pressure lowering effect, etc. The cooking time is shortened, the effect is outstanding, and the taste is smooth

Inactive Publication Date: 2019-08-27
GUANGXI GAOYUAN STARCH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The noodle formula of this invention contains some traditional Chinese medicine ingredients, without adding any gluten-enhancing agent or thickening colloid, and its smell, taste, cooking resistance and blood pressure lowering effect need to be studied

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A modified starch-containing hypotensive noodle comprises the following raw materials in parts by weight: 40 parts of buckwheat flour, 60 parts of wheat flour, 1 part of concentrated fruit juice, 5 parts of modified starch, 2 parts of vegetable oil powder and 75 parts of water.

[0037] The modified starch is prepared by mixing cornstarch and potato starch according to the mass ratio of 4:1, and the modified vegetable oil powder is made of wheat germ oil powder, perilla oil powder and sachaetra oil powder according to the mass ratio of 4: 1:1 mixed.

[0038] The preparation method of the modified starch is as follows: mixing corn starch and potato starch in proportion to form a mixed powder, preparing a starch emulsion with a mass concentration of 30-45% with deionized water, and adding 5-10% of the weight of the mixed powder in anhydrous Sodium sulfate, then add sodium hydroxide with 1-3% weight of mixed powder, stir and activate for 15min, add propylene oxide with 0.8...

Embodiment 2

[0045] The blood pressure reducing noodle containing modified starch comprises the following raw materials in parts by weight: 20 parts of buckwheat flour, 40 parts of wheat flour, 0.5 parts of concentrated fruit juice, 2 parts of modified starch, 1 part of vegetable oil powder and 50 parts of water.

[0046] The modified starch is prepared by mixing and modifying cornstarch and potato starch according to the mass ratio of 3:1; the vegetable oil powder is 2: 1:1 mixed.

[0047] The preparation method of the modified starch is as follows: mixing corn starch and potato starch in proportion to form a mixed powder, preparing a starch emulsion with a mass concentration of 30-45% with deionized water, and adding 5-10% of the weight of the mixed powder in anhydrous Sodium sulfate, then add sodium hydroxide with 1-3% weight of mixed powder, stir and activate for 15min, add propylene oxide with 0.8-1.2% weight of mixed powder, then raise the temperature to 20-28°C and keep it for 20-30...

Embodiment 3

[0054] A modified starch-containing hypotensive noodle comprises the following raw materials in parts by weight: 60 parts of buckwheat flour, 80 parts of wheat flour, 1.5 parts of concentrated fruit juice, 8 parts of modified starch, 3 parts of vegetable oil powder and 100 parts of water.

[0055] The modified starch is prepared by mixing and modifying cornstarch and potato starch according to the mass ratio of 5:1; the vegetable oil powder is 6: 1:1 mixed.

[0056] The preparation method of the modified starch is as follows: mixing corn starch and potato starch in proportion to form a mixed powder, preparing a starch emulsion with a mass concentration of 30-45% with deionized water, and adding 5-10% of the weight of the mixed powder in anhydrous Sodium sulfate, then add sodium hydroxide with 1-3% weight of mixed powder, stir and activate for 15min, add propylene oxide with 0.8-1.2% weight of mixed powder, then raise the temperature to 20-28°C and keep it for 20-30min, then ra...

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Abstract

The invention discloses blood pressure-reducing noddles containing modified starch and a preparation method thereof. The noddles are prepared from the following raw materials in parts by weight: 20-60parts of buckwheat, 40-80 parts of wheatmeal,0.5-1.5 parts of fruit juice concentrate, 2-8 parts of the modified starch, 1-3 parts of vegetable oil powder and 50-100 parts of water, wherein the modified starch is prepared by mixing corn starch and potato starch according to a mass ratio of (3 to 5) to1 and modifying; the vegetable oil powder is prepared by mixing wheatgerm oil powder, perilla oilpowder and plukenetia volubilis linneo oil powder according to a mass ratio of (2 to 6) to 1 to 1. The preparation method of the blood pressure-reducing noddles containing the modified starch is simple and practicable; the noddles have the advantages of tough, chewy and smooth taste, fine and smooth tissue structure, and boiling resistance, and have very good blood pressure-reducing effects at the same time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a blood pressure-lowering noodle containing modified starch and a preparation method thereof. Background technique [0002] Noodles are a kind of food that is easy to make, convenient to eat, and rich in nutrition. It can be used as staple food and fast food. In different regions, noodles have different flavors and eating methods, but traditional noodles have poor taste, are not resistant to boiling, and can be eaten during boiling. The dissolution rate of starch and protein is high, and a large amount of dissolved starch and protein particles are suspended in the soup, which will affect the viscosity, appearance and taste of noodles. Moreover, the nutrition of traditional noodles is single, which cannot meet people's needs. Chinese patent CN109329746A discloses a blood pressure-lowering noodle. The formula of the blood-pressure-lowering noodle includes the following comp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/115A23L29/30A23L19/00A23L33/10
CPCA23L7/109A23L19/09A23L29/30A23L33/10A23L33/115A23V2002/00A23V2200/326A23V2200/14A23V2200/3262A23V2200/302A23V2250/5118A23V2250/18
Inventor 张晋滔张晋源徐远平
Owner GUANGXI GAOYUAN STARCH
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