Hydrolyzed corn protein powder, flavored noodle product capable of dispelling effect of alcohol and preparation method for flavored noodle product

A technology for corn gluten meal and flour products, which is applied in the directions of protein-containing food ingredients, food ingredients, and oil-containing food ingredients, etc., can solve the problems of excessive additive content, no drunkenness, and low safe nutritional content, and achieves low cost and easy acceptance. , the effect of preventing drunken injury

Inactive Publication Date: 2020-07-03
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although the mouthfeel of traditional seasoning flour products is good, there are many safety problems and the nutritional content is not high, and the content of additives exceeds the standard. The role of stomach and liver protection

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0043] In the embodiment of the present invention, the preparation method of hydrolyzed corn gluten powder comprises:

[0044] 1) Corn gluten powder (Henan Tranxincheng Biotechnology Co., Ltd., molecular weight less than 1000Da≥90%) is prepared into a 10wt% corn gluten powder solution;

[0045] 2) Sonicate the corn gluten powder solution at 500W for 10min;

[0046] 3) denaturing the ultrasonicated corn gluten powder solution at 90°C for 10 minutes;

[0047] 4) Cool the denatured corn gluten powder solution to 35°C, optionally add an acid-base regulator until the pH value of the solution is 9, and add alkaline protease and trypsin to the corn gluten powder solution to carry out at 60°C Enzymolysis; relative to the corn gluten powder solution, the addition of alkaline protease is 10wt%, and the addition of trypsin is 6wt%;

[0048] 5) Inactivate the enzymatically hydrolyzed corn gluten powder solution (90°C, 10min);

[0049] 6) centrifuge (8000r / min, 10min) the corn gluten po...

Embodiment 1

[0057]This embodiment provides a hangover seasoning noodle product.

[0058] The composition of raw materials of hangover seasoning noodle products includes:

[0059] 40 parts by weight of high-gluten wheat flour (the content of wet gluten is 30-40wt%, the content of protein is 11.5-13.5wt%), highland barley flour (the content of β-glucan is 5wt%-8wt%, particle size≤80 mesh ) 40 parts by weight, 10 parts by weight of soybean flour, 2 parts by weight of hydrolyzed corn gluten powder (particle size≤100 mesh), 1.2 parts by weight of vegetable oil, 1.5 parts by weight of table salt, 2 parts by weight of white granulated sugar, 0.5 parts by weight of monosodium glutamate, 0.3 parts by weight of spice powder parts by weight, 5 parts by weight of water.

Embodiment 2

[0061] This embodiment provides a hangover seasoning noodle product.

[0062] The difference from Example 1 is that the hydrolyzed corn gluten powder is 3 parts by weight.

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Abstract

The invention discloses hydrolyzed corn protein powder, a flavored noodle product capable of dispelling effect of alcohol and a preparation method for the flavored noodle product. The flavored noodleproduct capable of dispelling the effect of alcohol is prepared from the raw materials: 35-45 parts of high-gluten wheat flour, 35-45 parts of highland barley flour, 8-12 parts of soybean flour, 2-5 parts of the hydrolyzed corn protein powder, 0.8-2 parts of vegetable oil, 1-2 parts of table salt, 1-3 parts of white granulated sugar, 0.3-1 part of monosodium glutamate, 0.1-0.5 part of spice powderand 3-10 parts of water. According to the hydrolyzed corn protein powder, the flavored noodle product capable of dispelling the effect of alcohol and the preparation method for the flavored noodle product, by applying the obtained hydrolyzed corn protein powder to the flavored noodle product, flavored noodles can play certain roles in preventing drunkenness and protecting stomach and liver; and compared with some drugs for dispelling the effect of alcohol, the product disclosed by the invention belongs to foods, is low in cost, high in safety and easy to accept, plays a role in preventing drunk injury in advance for drinkers and exerts a nutritional action on non-drinkers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a hydrolyzed corn gluten powder and anti-alcohol seasoning noodle product and a preparation method thereof. Background technique [0002] There is a saying in Chinese culture that "no feast without alcohol", however, the harm of excessive drinking to the human body cannot be ignored. At present, there are some anti-alcoholic products on the market, but they generally belong to health care products or medicines, which have high cost and insufficient convenience. [0003] Seasoned noodle products are a kind of snack food made of wheat flour or other grains and beans as the main raw material, and are very popular among people. However, although the mouthfeel of traditional seasoning flour products is good, there are many safety problems and the nutritional content is not high, and the content of additives exceeds the standard. The role of stomach and liver ...

Claims

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Application Information

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IPC IPC(8): A23L7/17A23L7/191A23L33/10A23L33/18C12P21/06
CPCA23V2002/00A23L7/17A23L7/191A23L33/10A23L33/18C12P21/06A23V2200/334A23V2250/18A23V2250/55
Inventor 王学东向宸成胡先勤王盛莉郑卓张玉东丁贝贝
Owner WUHAN POLYTECHNIC UNIVERSITY
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