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Preparation method of peanut polypeptide hot dry noodle blank

A technology of peanut polypeptide and hot-dried noodles, which is applied to the functions of food ingredients, protein-containing food ingredients, protein components of waste, etc., can solve the problems of protein loss, quality reduction, moisture loss, etc., and achieve low cost and long storage time The effect of prolonging and reducing loss

Inactive Publication Date: 2021-02-05
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above-mentioned technical problems, the present invention provides a low-cost, simple process, and preparation method for preparing peanut polypeptide hot-dried noodles, which solves the problem of moisture loss, quality reduction and cooking of hot-dried noodles during storage. Cooking causes protein loss and other problems

Method used

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  • Preparation method of peanut polypeptide hot dry noodle blank
  • Preparation method of peanut polypeptide hot dry noodle blank

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1) Mix peanut meal and water at a ratio of 1:4g / mL to liquid, and conduct microwave treatment. The treatment time is 50min, and the treatment temperature is 45°C;

[0035] 2) Add 22ppm alkaline protease to the microwave-treated mixture, and fully stir at 43°C for enzymolysis, and the enzymolysis time is 6h;

[0036] 3) Centrifuge the mixture after enzymolysis at 5900r / min for 20min;

[0037] 4) The precipitate after centrifugation was dissolved in 3 times the volume of the NaCl eluent, and subjected to gel filtration chromatography, wherein the concentration of the eluent was 0.15mol / L , with a flow rate of 0.16mL / min, collect the eluate, and centrifuge for 20min at a speed of 5900r / min;

[0038] 5) Freeze-dry the centrifuged substance in step 4) for 96 hours, and ultrafinely pulverize it for 23 seconds under the condition of a rotating speed of 4700 r / min to obtain peanut polypeptide powder with a molecular weight of 2-7 kDa.

[0039] 6) 100 parts by weight of high-g...

Embodiment 2

[0042] With embodiment 1, difference is that in step 1), the time of microwave treatment is 45min. In step 2), 22ppm alkaline protease was added to the mixed solution, and the enzymatic hydrolysis time was 5.5h.

Embodiment 3

[0044] With embodiment 1, difference is that in step 1), the time of microwave treatment is 40min. In step 2), 20 ppm alkaline protease was added relative to the mixture, and the enzymatic hydrolysis temperature was 40°C. 1 part by weight of peanut polypeptide.

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Abstract

The invention discloses a preparation method of a peanut polypeptide hot dry noodle blank. The preparation method comprises the following steps of 1) carrying out microwave treatment on peanut meal; 2) carrying out enzymolysis; 3) performing centrifugation; 4) performing gel filtration chromatography; 5) performing freeze drying and superfine grinding treatment; 6) uniformly mixing and stirring the raw materials to prepare dough; and (7) performing dough sheet rolling, strip cutting, steaming and oil spraying on the dough to obtain the peanut polypeptide hot dry noodle blank. According to theinvention, peanut polypeptide is creatively added into a hot dry noodle blank prepared from high-gluten wheat flour, so that the protein content of the hot dry noodle blank is effectively increased, the in-vitro protein digestibility and texture quality are improved, the loss in the steaming process is reduced, the storage time of the hot dry noodle blank is prolonged, meanwhile the mouth feel ofthe noodle blank is improved, and the comprehensive quality of a product is improved. Moreover, the method is safe in process, pollution-free, simple to operate and low in cost, has no relatively highrequirements on equipment, and has a good industrial production prospect.

Description

technical field [0001] The present invention relates to the field of hot-dried noodle processing, in particular to a method for preparing peanut polypeptide hot-dried noodle stock. Background technique [0002] Hot and dry noodles are a special snack in Wuhan. Edible alkali is added during the production process to make the noodles strong, yellow in color and oily. Hot and dry noodles are a kind of fresh noodles with a moisture content of up to 50%. With the prolongation of storage time, the moisture of hot and dry noodles will be lost and the quality will deteriorate. At the same time, the protein in traditional hot-dried noodles is relatively single, and the protein is easily lost during processing, which greatly reduces the nutritional value of hot-dried noodles. [0003] Studies have found that insufficient intake of protein in the human body will lead to a decline in human immune function, slow growth and development, and metabolic disorders in the body. Plant protein...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/18A23J1/00A23J3/14A23J3/34A23L5/30
CPCA23L7/109A23L33/18A23J1/005A23J3/14A23J3/346A23L5/34A23V2002/00A23V2200/30A23V2250/55
Inventor 付阳刘艺璇王学东徐鹏胡先勤宋高翔丁贝贝肖甚圣
Owner WUHAN POLYTECHNIC UNIVERSITY
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