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Plant meat energy noodles

An energy and plant-based technology, applied in the field of vegetable meat energy noodles, can solve the problems of vegetable meat energy noodles flavor, heavy beany smell of soybean silk protein, poor elasticity and taste, etc., so as to reduce flatulence and chewing The strength is not easy to break, and the effect of relieving flatulence

Pending Publication Date: 2022-04-01
民强昆山食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of technological development, it was found that the selection of soybean silk protein was a problem. During the mixing and kneading process of different soybean silk protein with various flours, it was found that many soybean silk protein could not be well integrated with flour; control soybean silk protein There is also a problem with the ratio of protein addition
The content of soybean silk protein is not enough to achieve high protein, but the content is too high, soy protein and flour are difficult to form into dough
In terms of technology, it was found that the dough added with soybean silk protein did not have good elasticity and taste after cooking, and the noodles were easy to break during the process of making noodles; the beany smell of soybean silk protein was relatively strong, and the final vegetable meat energy noodles were made There is a problem with the flavor of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The invention provides a vegetable meat energy noodle. The raw materials used include: 10% of silken soybean protein after dismantling, 20% of drinking water, 60% of mixed flour of wheat flour and black buckwheat flour, 1% of salt, and 0.5% of gluten powder 3%, crushed hawthorn 3%, 1% ginger water, 2.5% crushed white radish, 0.5% chopped green onion, 1.5% black sesame; the ratio of wheat flour to black buckwheat flour in the mixed flour is 1:1.

[0029] The production method of crushed hawthorn is as follows: select hawthorn with full grains and no rotten fruit, wash, remove the core, and then chop.

[0030] The method of making ginger water is as follows: wash and peel the ginger and cut it into minced ginger, then soak the minced ginger in 70°C water submerged in the minced ginger for 10 minutes.

[0031] The method of making shredded white radish is as follows: wash and peel the white radish, shred it, and then cut it into shreds.

[0032] The method of making diced...

Embodiment 2

[0041] The invention provides a vegetable meat energy noodle. The raw materials used include: 20% of silken soybean protein after dismantling, 20% of drinking water, 50% of mixed flour of wheat flour and black buckwheat flour, 0.5% of salt, and 0.5% of gluten powder 1%, crushed hawthorn 1%, 0.5% ginger water, 5% crushed white radish, 1% chopped green onion, 1.5% black sesame; the ratio of wheat flour to black buckwheat flour in the mixed flour is 1:1.

[0042] The production method of crushed hawthorn is as follows: select hawthorn with full grains and no rotten fruit, wash, remove the core, and then chop.

[0043] The method of making ginger water is as follows: wash and peel the ginger and cut it into minced ginger, then soak the minced ginger in 80°C water submerged in the minced ginger for 15 minutes.

[0044] The method of making shredded white radish is as follows: wash and peel the white radish, shred it, and then cut it into shreds.

[0045] The method of making diced...

Embodiment 3

[0054] The invention provides a vegetable meat energy noodle. The raw materials used include: 30% of silk-drawn soybean protein after dismantling, 20% of drinking water, 40% of mixed flour of wheat flour and black buckwheat flour, 0.5% of salt, and 1% of gluten powder , 5% crushed hawthorn, 0.5% ginger water, 1% crushed white radish, 1% minced green onion, 1% black sesame; the ratio of wheat flour to black buckwheat flour in the mixed flour is 1:1.

[0055] The production method of crushed hawthorn is as follows: select hawthorn with full grains and no rotten fruit, wash, remove the core, and then chop.

[0056] The method of making ginger water is as follows: wash and peel the ginger and cut it into minced ginger, then soak the minced ginger in 85°C water submerged in the minced ginger for 18 minutes.

[0057] The method of making shredded white radish is as follows: wash and peel the white radish, shred it, and then cut it into shreds.

[0058] The method of making diced gr...

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Abstract

The invention discloses plant meat energy noodles, and particularly relates to the technical field of food, and the plant meat energy noodles comprise the following raw materials: 10-30% of shredded soybean drawing protein, 10-20% of drinking water, 40-60% of mixed powder of wheat flour and black buckwheat flour, 0.5-1% of salt, 0.5-1% of vital gluten, 1-5% of crushed haws, 0.5-1% of ginger water, 1-5% of crushed white radishes, 0.5-1% of minced scallions, and 1.5-10% of black sesame. The bean curd has the advantages of high protein and elasticity, can present a good taste, allows the plant meat fibers to be seen by naked eyes, and is low in beany flavor, chewy and not easy to break; due to the addition of the hawthorn, the ginger water and the white radish, the harm of gaseous distention caused by excessive consumption of the soybean drawing protein can be eliminated; the green Chinese onion, the black sesame and the black buckwheat flour are added, so that kidney maintenance is facilitated, flavor can be increased, and the product is more suitable for public taste.

Description

technical field [0001] The invention relates to the field of food, in particular to a vegetable meat energy noodle. Background technique [0002] Noodles are a health food that is easy to make, convenient to eat, and rich in nutrition. It can be used as a staple food or as a fast food. Noodles are ground into dough from grain or bean flour and water, and then pressed or rolled or stretched into slices and then cut. Or press, or use methods such as rubbing, pulling, pinching, etc., to make strips or small pieces, and finally boil, fry, braise, and fry. There are many kinds of noodles, such as longevity noodles, sliced ​​noodles, stewed noodles, etc. [0003] On the market, soybean silk protein is mixed with wheat, whole wheat, and buckwheat flour, and then drinking water and salt are added to make vegetable meat energy noodles. In the process of technological development, it was found that the selection of soybean silk protein was a problem. During the mixing and kneading p...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/185A23L5/20A23L29/00A23L33/10A23L19/00A23L33/105A23L19/10A23L25/00A23L27/10
Inventor 王权
Owner 民强昆山食品科技有限公司
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