Full-bone high-calcium noodle and preparation method thereof

A high-calcium, noodle-based technology, applied to the functions of food ingredients, food ingredients as antioxidants, food ingredients as anti-microbial preservation, etc., can solve the problems of bad taste, low calcium utilization rate of bone noodles, etc., to achieve calcium utilization Increased efficiency, good water solubility, and improved utilization

Active Publication Date: 2020-02-28
ZHENGZHOU INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides whole bone high calcium noodles and a preparation method thereof, which solves the problems of low calcium utilization rate and bad taste of the existing bone noodles

Method used

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  • Full-bone high-calcium noodle and preparation method thereof
  • Full-bone high-calcium noodle and preparation method thereof

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preparation example Construction

[0023] The preparation method of the whole bone liquefaction product is as follows: remove impurities from the fresh animal bones, cut into pieces, maintain the steam pressure at 2.5-3.5Mpa for 150-250s, and then eject the steam explosion instantly to obtain the whole bone liquefaction product, and eject the steam explosion instantly The time is 0.08-0.09s.

[0024] The present invention removes impurities from the fresh bovine bone, cuts it into pieces, maintains it for 150s under the condition of steam pressure of 3Mpa, and then instantaneously catapults the steam explosion to obtain the whole bone liquefaction product. After testing, the content of protein is 5.3g / 100g, fat 3.6g / 100g, collagen 2.8g / L, lecithin 0.55mg / kg, calcium 8760mg / kg, phosphorus 4980mg / kg, free amino acid 480mg / 100g, vitamin E1.3mg / 100g, iron 9.6mg / kg, potassium 26.0, niacin 0.05μg / 100g, folic acid 0.2μg / 100g, the particle size of solid matter is less than 25μm.

[0025] Fresh animal bones can be sele...

Embodiment 1

[0029] A whole bone high-calcium noodle, comprising 20 parts of whole bone liquefaction product, 0.16 part of calcium citrate, 1.8 parts of salt, 0.03 part of peanut protein peptide, 0.07 part of wheat oligopeptide and 80 parts of flour in parts by weight. The whole bone liquefaction product is the product obtained by instantaneous steam explosion of animal bones.

[0030] Its preparation method comprises the following steps:

[0031] (1) Take 3% water of the total weight of flour, then add calcium citrate, salt, peanut protein peptide and wheat oligopeptide, stir evenly, then mix evenly with whole bone liquefaction product, and react at 70°C for 2.5h;

[0032] (2) Mix the product uniformly mixed in step (1) with flour, add water and knead the dough;

[0033] (3) Put the reconciled dough into mature and set aside;

[0034] (4) Rolling, cutting, drying, cutting, weighing and packaging the matured dough to obtain finished products.

Embodiment 2

[0036] A whole bone high-calcium noodle, comprising 16 parts of whole bone liquefaction product, 0.1 part of calcium citrate, 1.5 parts of salt, 0.02 part of peanut protein peptide, 0.05 part of wheat oligopeptide and 75 parts of flour in parts by weight. The whole bone liquefaction product is the product obtained by instantaneous steam explosion of animal bones.

[0037] Its preparation method comprises the following steps:

[0038] (1) Take 3% water of the total weight of flour, then add calcium citrate, salt, peanut protein peptide and wheat oligopeptide, stir evenly, then mix evenly with the whole bone liquefaction product, and react at 60°C for 3h;

[0039] (2) Mix the product uniformly mixed in step (1) with flour, add water and knead the dough;

[0040] (3) Put the reconciled dough into mature and set aside;

[0041] (4) Rolling, cutting, drying, cutting, weighing and packaging the matured dough to obtain finished products.

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Abstract

The invention provides a full-bone high-calcium noodle and a preparation method thereof. The full-bone high-calcium noodle comprises, by weight, 16-25 parts of full-bone liquefied products, 0.1-0.3 part of calcium citrate, 1.5-3 parts of salt, 0.02-0.05 part of peanut protein peptide, 0.05-0.08 part of wheat oligopeptides and 75-85 parts of flour. The animal bones are exploded through instantaneous steam to obtain the full-bone liquefied products. According to the full-bone high-calcium noodle, content of calcium is high, the calcium is effectively absorbed, and the utilization rate of calciumis high.

Description

technical field [0001] The invention relates to whole-bone high-calcium noodles and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Noodles are a kind of health care food that is simple to make, convenient to eat, rich in nutrition, can be staple food and fast food. It has long been accepted and loved by people all over the world. However, the nutritional components of noodles are not rich enough, and the nutritional components are unbalanced, so the improvement and strengthening of noodle nutrition is an important direction of noodle research in recent years. Nutrition surveys show that the calcium intake of Chinese people is generally low, so calcium supplement products are of great significance. Animal bones are rich in nutrients, containing high calcium, phosphorus, protein, and phospholipids, chondroitin, and collagen with special physiological functions. Its calcium and phosphorus ratio is reasonable and easy to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10A23L33/18A23L5/41A23L27/10A23L3/3508A23L33/165A23L5/20A23L13/20
CPCA23L7/109A23L33/10A23L33/18A23L5/41A23L27/10A23L3/3508A23L33/165A23L5/27A23L13/20A23V2002/00A23V2200/10A23V2200/048A23V2200/02A23V2200/30A23V2250/55
Inventor 马鹏刘会丽王琦
Owner ZHENGZHOU INST OF TECH
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