CN101779794B - Functional gelatine noodle and preparation method thereof - Google Patents
Functional gelatine noodle and preparation method thereof Download PDFInfo
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- CN101779794B CN101779794B CN2010101190607A CN201010119060A CN101779794B CN 101779794 B CN101779794 B CN 101779794B CN 2010101190607 A CN2010101190607 A CN 2010101190607A CN 201010119060 A CN201010119060 A CN 201010119060A CN 101779794 B CN101779794 B CN 101779794B
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Abstract
The invention discloses a functional gelatine noodle and a preparation method thereof. The method comprises the following steps: firstly dissolving 1000 parts of edible gelatine and 0.1-15 parts of additive based on the dry weight in water of 40-65 DEG C to prepare a solution of which the mass concentration is 20-50%, and then spraying the solution to a coagulating bath through a nozzle followed by water washing, and drying to obtain the gelatine noodle. The gelatine noodle has the advantages of high nutritive value, beauty maintenance and caducity delay, combines the characteristics of reducing the weight and improving the digestion, and is functional natural nutritional food. The preparation method of the gelatine noodle has the advantages of convenient operation and large profit margin, and has huge social benefits and economic benefits.
Description
Technical field
The present invention relates to field of functional food, in particular to a kind of functional gelatine noodle and preparation method thereof.
Background technology
Collagen is the rich in protein of mammal in-vivo content, extensively is present in skin, bone, muscle, heel string, ligament and the blood vessel of animal, and be structural proteins important in the connective tissue.Gelatin is the catabolite of collagen, has good biocompatibility, is widely used in medicine, technical field of biological material.Gelatin contains 18 seed amino acids of needed by human body, is a kind of natural nutrition type food.And the heat source substance such as not fatty in the gelatin, cholesterol, carbohydrate not only can replenish amino acid in the body metabolism process, but also the effect that has beauty treatment, delaying senility, improves the health and lose weight.In addition, gelatin has stronger emulsification, can suppress the cohesion that the protein such as milk, soya-bean milk cause because of hydrochloric acid in gastric juice after entering stomach, thereby be beneficial to food digestion.So gelatin is a kind of functional natural nutrition type food.
At present, gelatin is main as additive on food, discloses respectively a kind of with the preparation method of edible gelatin as corn noodles and high calcium protein (soya-bean milk) bean vermicelli of adhesive such as CN1446472A and CN1565227; CN1154799A and CN101485346 disclose respectively a kind of with edible gelatin as the Chloranthus glaber toffee of dispersant and the preparation method of cake mix; Gelatin is also open by CN1544599, CN101380130 and CN101215498 as the application of fining agent in the preparation of aloe whole-juice alcohol, Roxburgh rose vinegar beverage and acerbity-removing persimmon wine; Use gelatin also open by CN101331899, CN1600119 and these three patents of CN1413086 as the preparation method of sour milk, oil milk and the caviar of stabilizing agent and emulsifying agent.And the food of making take gelatin as primary raw material does not also have document and patent to report.
The invention provides a kind of vermicelli of making take gelatin as primary raw material and preparation method thereof.These vermicelli are a kind of functional natural nutrition type food, have be of high nutritive value, delaying senility, the effect that improves the health, and the people is got fat, and be beneficial to protein digestibility.In addition, the variation of this vermicelli edible way can cold and dressed with saucely eat, heat rinses edible and fried ediblely, has preferably market application foreground.
Summary of the invention
The object of the present invention is to provide a kind of functional gelatine noodle and preparation method thereof, by the gelatine noodle even thickness of the method preparation, without doubling.
In order to reach above purpose, the present invention is by the following technical solutions: by dry weight basis the additive of 1000 parts edible gelatin and 0.1～15 part being dissolved in and being mixed with mass concentration in 40～65 ℃ the water is 20%～50% solution, then through spout this solution is sprayed in the coagulating bath, again through follow-up washing, be drying to obtain gelatine noodle.
Above described additive be the sucrose fatty ester, casein sodium, sorbitan monostearate, the sorbitol anhydride tristearate, sorbitan mono-oleic acid ester, glycerin monostearate, sorbitol anhydride list palm fibre eleostearate, CSL, diacetyl tartarate list (two) glyceride, stearoyl lactate, hydrogenated rosin glyceride, Tween-80, polyoxyethylene sorbitan monostearate, the sorbitol anhydride monolaurate, in polyoxyethylene (20)-sorbitol anhydride monolaurate and the glycerine any one or a few.
Wherein said coagulating bath is the water below 25 ℃, sodium chloride solution, ammonium sulfate, any one or a few in sodium carbonate liquor and the solution of potassium carbonate.
The described gelatine noodle of patent of the present invention can cold and dressed with saucely eat, heat is rinsed edible and fried edible.
Compared with the prior art, adopt the gelatine noodle of the present invention's preparation to have the following advantages:
(1) gelatine noodle of the present invention preparation have advantages of be of high nutritive value, beauty treatment, delaying senility, and have fat-reducing and digestive characteristics concurrently, be a kind of functional natural nutrition type food;
(2) the gelatine noodle edible way of the present invention preparation variation can cold and dressed with saucely eat, heat rinses edible and fried edible;
(3) the present invention can prepare the gelatine noodle of different thicknesses as required, and the vermicelli even thickness, without doubling phenomena;
(4) gelatine noodle preparation method disclosed by the invention, easy and simple to handle, profit margin is large, has huge Social benefit and economic benefit.
The specific embodiment
The below provides 8 embodiment of the present invention, to specify a kind of preparation method of functional gelatine noodle.Embodiment further specifies of the present invention, can not be interpreted as limitation of the invention but of particular note.
Embodiment 1
The sucrose fatty ester of the edible gelatin of 1000g and 1.5g being dissolved in being mixed with mass concentration in 60 ℃ the hot water is 40% solution, then this solution being sprayed into 25 ℃, mass fraction through spout is in 20% the sodium chloride coagulating bath, namely gets gelatine noodle through washing, loft dried again.The gelatine noodle thickness that makes is consistent, without doubling, and free from extraneous odour.
Embodiment 2
The sorbitan monostearate of the edible gelatin of 1000g and 2g being dissolved in being mixed with mass concentration in 60 ℃ the hot water is 45% solution, then this solution being sprayed into 20 ℃, mass fraction through spout is in 25% the ammonium sulfate coagulating bath, namely gets gelatine noodle through washing, loft dried again.The gelatine noodle thickness that makes is consistent, without doubling, and free from extraneous odour.
Embodiment 3
The sorbitol anhydride list palm fibre eleostearate of the edible gelatin of 1000g and 1.5g being dissolved in being mixed with mass concentration in 60 ℃ the hot water is 40% solution, then this solution being sprayed into 15 ℃, mass fraction through spout is in 15% the sodium carbonate coagulating bath, namely gets gelatine noodle through washing, loft dried again.The gelatine noodle thickness that makes is consistent, without doubling, and free from extraneous odour.
Embodiment 4
The CSL of the edible gelatin of 1000g and 2g being dissolved in being mixed with mass concentration in 60 ℃ the hot water is 40% solution, then this solution being sprayed into 20 ℃, mass fraction through spout is in 20% the potash coagulating bath, namely gets gelatine noodle through washing, loft dried again.The gelatine noodle thickness that makes is consistent, without doubling, and free from extraneous odour.
Embodiment 5
The stearoyl lactate of the edible gelatin of 1000g, the poly-diacetyl tartarate monoglyceride of 1g and 1g being dissolved in being mixed with mass concentration in 60 ℃ the hot water is 40% solution, then this solution is sprayed in the potash coagulating bath that 20 ℃, mass fraction are 10% sodium chloride and 10% through spout, namely get gelatine noodle through washing, loft dried again.The gelatine noodle thickness that makes is consistent, without doubling, and free from extraneous odour.
Embodiment 6
Be 35% solution with being mixed with mass concentration in the edible gelatin of 1000g, the hot water that the 2g casein sodium is dissolved in 60 ℃, then this solution being sprayed into 25 ℃, mass fraction through spout is in the 15% ammonium sulfate coagulating bath, namely gets gelatine noodle through washing, loft dried again.The gelatine noodle thickness that makes is consistent, without doubling, and free from extraneous odour.
Embodiment 7
Be 40% solution with being mixed with mass concentration in the edible gelatin of 1000g, the hot water that the 2.5g polyoxyethylene sorbitan monostearate is dissolved in 60 ℃, then in spout sprays into this solution in 5 ℃ water, namely get gelatine noodle through washing, loft dried again.The gelatine noodle thickness that makes is consistent, without doubling, and free from extraneous odour.
Embodiment 8
Edible gelatin, 1g sorbitol anhydride monolaurate and the 1g polyoxyethylene-sorbitol anhydride monolaurate of 1000g being dissolved in being mixed with mass concentration in 60 ℃ the hot water is 20% solution, then this solution being sprayed into 20 ℃, mass fraction through spout is in the 15% sodium chloride coagulating bath, namely gets gelatine noodle through washing, loft dried again.The gelatine noodle thickness that makes is consistent, without doubling, and free from extraneous odour.
Claims (7)
1. functional gelatine noodle, it is characterized in that the preparation method is as follows: the sucrose fatty ester of the edible gelatin of 1000g and 1.5g being dissolved in being mixed with mass concentration in 60 ℃ the hot water is 40% solution, then this solution being sprayed into 25 ℃, mass fraction through spout is in 20% the sodium chloride coagulating bath, namely gets gelatine noodle through washing, loft dried again.
2. functional gelatine noodle, it is characterized in that the preparation method is as follows: the sorbitan monostearate of the edible gelatin of 1000g and 2g being dissolved in being mixed with mass concentration in 60 ℃ the hot water is 45% solution, then this solution being sprayed into 20 ℃, mass fraction through spout is in 25% the ammonium sulfate coagulating bath, namely gets gelatine noodle through washing, loft dried again.
3. functional gelatine noodle, it is characterized in that the preparation method is as follows: the sorbitol anhydride list palm fibre eleostearate of the edible gelatin of 1000g and 1.5g being dissolved in being mixed with mass concentration in 60 ℃ the hot water is 40% solution, then this solution being sprayed into 15 ℃, mass fraction through spout is in 15% the sodium carbonate coagulating bath, namely gets gelatine noodle through washing, loft dried again.
4. functional gelatine noodle, it is characterized in that the preparation method is as follows: the CSL of the edible gelatin of 1000g and 2g being dissolved in being mixed with mass concentration in 60 ℃ the hot water is 40% solution, then this solution being sprayed into 20 ℃, mass fraction through spout is in 20% the potash coagulating bath, namely gets gelatine noodle through washing, loft dried again.
5. functional gelatine noodle, it is characterized in that the preparation method is as follows: be 35% solution with being mixed with mass concentration in the edible gelatin of 1000g, the hot water that the 2g casein sodium is dissolved in 60 ℃, then this solution being sprayed into 25 ℃, mass fraction through spout is in the 15% ammonium sulfate coagulating bath, namely gets gelatine noodle through washing, loft dried again.
6. functional gelatine noodle, it is characterized in that the preparation method is as follows: be 40% solution with being mixed with mass concentration in the edible gelatin of 1000g, the hot water that the 2.5g polyoxyethylene sorbitan monostearate is dissolved in 60 ℃, then in spout sprays into this solution in 5 ℃ water, namely get gelatine noodle through washing, loft dried again.
7. functional gelatine noodle, it is characterized in that the preparation method is as follows: edible gelatin, 1g sorbitol anhydride monolaurate and the 1g polyoxyethylene-sorbitol anhydride monolaurate of 1000g being dissolved in being mixed with mass concentration in 60 ℃ the hot water is 20% solution, then this solution being sprayed into 20 ℃, mass fraction through spout is in the 15% sodium chloride coagulating bath, namely gets gelatine noodle through washing, loft dried again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101190607A CN101779794B (en) | 2010-03-08 | 2010-03-08 | Functional gelatine noodle and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101190607A CN101779794B (en) | 2010-03-08 | 2010-03-08 | Functional gelatine noodle and preparation method thereof |
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| CN101779794A CN101779794A (en) | 2010-07-21 |
| CN101779794B true CN101779794B (en) | 2013-02-13 |
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| CN2010101190607A Expired - Fee Related CN101779794B (en) | 2010-03-08 | 2010-03-08 | Functional gelatine noodle and preparation method thereof |
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Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59140860A (en) * | 1983-01-28 | 1984-08-13 | Nippon Suisan Kaisha Ltd | Preparation of dried fin-like food and equipment therefor |
| JPS6265664A (en) * | 1985-09-19 | 1987-03-24 | Q P Corp | Shark fin-like food and production thereof |
| CN87107253A (en) * | 1987-12-04 | 1988-09-07 | 广州市水产制品开发公司 | The manufacturing process of imitated shark fin food |
| CN1040488A (en) * | 1988-08-19 | 1990-03-21 | 福建省水产研究所 | The preparation method of artificial shark's fin |
| JP3791833B2 (en) * | 2001-04-17 | 2006-06-28 | 理研ビタミン株式会社 | Shark fin food |
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Application publication date: 20100721 Assignee: Er Kang Zhenyang, Hunan capsule for medicine company limited Assignor: Sichuan University Contract record no.: 2014430000058 Denomination of invention: Functional gelatine noodle and preparation method thereof Granted publication date: 20130213 License type: Exclusive License Record date: 20140512 |
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