CN103907823A - Nutritional health-care fine dried noodles - Google Patents
Nutritional health-care fine dried noodles Download PDFInfo
- Publication number
- CN103907823A CN103907823A CN201410161569.6A CN201410161569A CN103907823A CN 103907823 A CN103907823 A CN 103907823A CN 201410161569 A CN201410161569 A CN 201410161569A CN 103907823 A CN103907823 A CN 103907823A
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- Prior art keywords
- dried noodles
- fine dried
- nutritional health
- care
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 26
- 235000016709 nutrition Nutrition 0.000 title abstract description 12
- 241000255789 Bombyx mori Species 0.000 claims abstract description 17
- -1 compound amino acid Chemical class 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 12
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 239000002131 composite material Substances 0.000 claims abstract description 11
- 235000012054 meals Nutrition 0.000 claims abstract description 9
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 8
- 239000010452 phosphate Substances 0.000 claims abstract description 8
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 6
- 239000000661 sodium alginate Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000008935 nutritious Nutrition 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 9
- 239000003651 drinking water Substances 0.000 claims description 7
- 235000020188 drinking water Nutrition 0.000 claims description 7
- 235000021317 phosphate Nutrition 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 6
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 208000034767 Hypoproteinaemia Diseases 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 208000002720 Malnutrition Diseases 0.000 abstract description 2
- 230000001684 chronic effect Effects 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 230000001071 malnutrition Effects 0.000 abstract description 2
- 235000000824 malnutrition Nutrition 0.000 abstract description 2
- 208000015380 nutritional deficiency disease Diseases 0.000 abstract description 2
- 108010001441 Phosphopeptides Proteins 0.000 abstract 1
- 230000003712 anti-aging effect Effects 0.000 abstract 1
- 230000037208 balanced nutrition Effects 0.000 abstract 1
- 235000019046 balanced nutrition Nutrition 0.000 abstract 1
- 239000005018 casein Substances 0.000 abstract 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract 1
- 235000021240 caseins Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- 238000002156 mixing Methods 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 3
- 239000011265 semifinished product Substances 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 230000002605 anti-dotal effect Effects 0.000 description 2
- 238000000748 compression moulding Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000001356 surgical procedure Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The invention discloses nutritional health-care fine dried noodles. The nutritional health-care fine dried noodles comprise following raw materials: silkworm chrysalis compound amino acid, oat powder, wheat meal, composite phosphate, sodium alginate, casein phosphopeptide and a suitable amount of water. The nutritional health-care fine dried noodles are fine dried noodles prepared from a silkworm chrysalis extract, namely the silkworm chrysalis compound amino acid; the nutritional health-care fine dried noodles have a delicious mouth feel, a unique style and the balanced nutrition and are easily absorbed on a human body. The fine dried noodles not only can enhance the function of a human body and the anti-aging effect and can also be used for treating diseases, including malnutrition, hypoproteinemia, low immunologic functions and the like, caused by chronic and consumptive diseases; the nutritional health-care fine dried noodles are suitable for being eaten by people of all ages and both sexes and are good for health after being eaten for long time.
Description
Technical field
The present invention relates to a kind of food, relate in particular to a kind of silkworm compound amino acid healthy and nutritious noodle, the invention still further relates to the preparation method of these vermicelli.
Background technology
Silkworm chrysalis, Ministry of Public Health's new resource for food insects food, it contains the materials such as rich in protein, aliphatic acid and vitamin, has the function of human body of enhancing, antidotal effect, is the body-building food that a kind of nutritive value is higher.
The natural compound amino-acid extracting from silkworm chrysalis, has obvious trophism to human body, can promote surgery operating wound healing; There is the effect of protecting liver, lowering enzymes and raising immune function of human body, can be used as the nutritional health food of Hypoproteinemia and sub-health population; It contains, and human body grows, needed 18 seed amino acids of metabolism, wherein 8 kinds of necessary amino acid of human body, and ratio is suitable, easily absorbs, and is a kind of comparatively desirable good protein.
Wheaten food is the Main Foods in people's daily life, and vermicelli are one of main wheaten food of liking of people, has the features such as resistance toly deposit, cooking method is simple.But along with improving constantly of people's living standard, traditional vermicelli that nutritional labeling is comparatively single, cannot meet the demand of people for nutritious food.
Summary of the invention
The object of the present invention is to provide a kind of delicious flavour, and there are the very vermicelli of high nutritive value.
The present invention takes following technical scheme: it is to be formed by silkworm compound amino acid, oatmeal, wheat flour, composite phosphate and drinking water mixing manufacture, its consumption parts by weights is: 1～10 part of silkworm compound amino acid, 0～20 part of oatmeal, 0～2 part of composite phosphate, 60～98 parts of wheat flours, and appropriate drinking water.
Can add in right amount 2～6 parts of chicken meals.
Can add in right amount 2～6 parts of mushroom powders.
Can add in right amount 0～2 part of sodium alginate.
Can add in right amount 0～2 part of CPP.
Preferably, the weight of above-mentioned each raw material is divided into: 6 parts of silkworm compound amino acids, 5 parts of chicken meals, 5 parts of mushroom powders, 10 parts of oatmeals, 1 part of composite phosphate, 0.5 part of sodium alginate, 0.5 part of CPP, 72 parts of wheat flours, appropriate drinking water.
Preferably, the weight of above-mentioned each raw material is divided into: 4 parts of silkworm compound amino acids, 4 parts of chicken meals, 4 parts of mushroom powders, 8 parts of oatmeals, 1 part of composite phosphate, 0.5 part of sodium alginate, 0.5 part of CPP, 78 parts of wheat flours, appropriate drinking water.
Preferably, the weight of above-mentioned each raw material is divided into: 2 parts of silkworm compound amino acids, 2 parts of chicken meals, 2 parts of mushroom powders, 4 parts of oatmeals, 1 part of composite phosphate, 0.5 part of sodium alginate, 0.5 part of CPP, 88 parts of wheat flours, appropriate drinking water.
The present invention also provides the preparation method of nutrition fine dried noodles to comprise the steps:
And face (1)
(2) slaking
(3) press strip and slitting
(4) dry
(5) cut off, measure, pack
Advantage and good effect that the present invention has are:
1, healthy and nutritious noodle of the present invention has added silkworm compound amino acid, can not only strengthen function of human body and antidotal effect, also can treat chronic matter, consume malnutrition due to character disease, the disease such as hypoproteinemia, immunologic hypofunction, long-term edible being good for one's health.
2, healthy and nutritious noodle of the present invention has also added a certain proportion of chicken extract, mushroom extract, CPP, makes not only delicious flavour, balanced in nutrition of healthy and nutritious noodle, and nutrition easily absorbs by human body, is more conducive to health.
3, healthy and nutritious noodle good stability of the present invention, unique flavor; Manufacture craft is simple, is easy to promote, and has good market prospects.
Detailed description of the invention
For a better understanding of the present invention, below in conjunction with embodiment, the invention will be further described.
Embodiment 1
Take 600 grams, silkworm compound amino acid powder, 500 grams of chicken meals, 500 grams of mushroom powders, 1000 grams of oatmeals, 100 grams of composite phosphates, 50 grams of sodium alginates, 50 grams of CPPs, 7200 grams of wheat flours, suitable quantity of water.
The present invention also provides the preparation method of nutrition fine dried noodles, and the method comprises the steps:
(1) and face: according to above-mentioned raw materials proportioning, first dusty raw materials is put into dough mixing machine and stir, more progressively in dough mixing machine, add 20 DEG C～25 DEG C drinking water, dough mixing machine rotating speed is 70～100 revs/min, Mixing time is 10～15 minutes, after stirring, makes dough;
(2) slaking: the dough of above-mentioned preparation is put into aging machine, and aging machine rotating speed is 8～10 revs/min, and the time is 15～20 minutes, curing temperature is 20 DEG C～25 DEG C;
(3) press strip and slitting: dough good above-mentioned slaking is carried out to compressing tablet through tablet press machine, and the dough sheet thickness after compression molding is 0.7～1.2mm; The dough sheet of compression molding is carried out to slitting, be cut into semi-finished product noodles;
(4) dry: the semi-finished product noodles after slitting are put into drying room and be dried, design drying room temperature is 40 DEG C～45 DEG C, and drying time is 3～4 hours;
(5) cut off, measure, pack: the semi-finished product noodles after drying are put into noodle cutter and cut off, after cut-out, measure and be packaged as finished product vermicelli.
Embodiment 2
Take 400 grams, silkworm compound amino acid powder, 400 grams of chicken meals, 400 grams of mushroom powders, 800 grams of oatmeals, 100 grams of composite phosphates, 50 grams of sodium alginates, 50 grams of CPPs, 7800 grams of wheat flours, suitable quantity of water.
Procedure of processing is identical with embodiment 1, is not repeating herein.
Embodiment 3
Take 200 grams, silkworm compound amino acid powder, 200 grams of chicken meals, 200 grams of mushroom powders, 400 grams of oatmeals, 100 grams of composite phosphates, 50 grams of sodium alginates, 50 grams of CPPs, 8800 grams of wheat flours, suitable quantity of water.
Procedure of processing is identical with embodiment 1, is not repeating herein.
Above a kind of healthy and nutritious noodle provided by the present invention be have been described in detail.It is pointed out that the described content of detailed description of the invention is for better implementing the present invention preferred embodiment.The claimed scope of the present invention is not limited to the scope described in above-described embodiment, and should be as the criterion with content described in claims.
Claims (5)
1. a healthy and nutritious noodle, it is characterized in that it is to be prepared by silkworm compound amino acid, oatmeal, wheat flour, composite phosphate and suitable quantity of water, its consumption parts by weights is: 1～10 part of silkworm compound amino acid, 0～20 part of oatmeal, 60～98 parts of wheat flours, 0～2 part of composite phosphate and appropriate drinking water.
2. healthy and nutritious noodle according to claim 1, is characterized in that: can add in right amount 2～6 parts of chicken meals.
3. healthy and nutritious noodle according to claim 1, is characterized in that: can add in right amount 2～6 parts of mushroom powders.
4. healthy and nutritious noodle according to claim 1, is characterized in that: can add in right amount 0～2 part of sodium alginate.
5. healthy and nutritious noodle according to claim 1, is characterized in that: can add in right amount 0～2 part of CPP.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410161569.6A CN103907823A (en) | 2014-04-13 | 2014-04-13 | Nutritional health-care fine dried noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410161569.6A CN103907823A (en) | 2014-04-13 | 2014-04-13 | Nutritional health-care fine dried noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103907823A true CN103907823A (en) | 2014-07-09 |
Family
ID=51034092
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410161569.6A Pending CN103907823A (en) | 2014-04-13 | 2014-04-13 | Nutritional health-care fine dried noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103907823A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942197A (en) * | 2016-06-16 | 2016-09-21 | 许昌学院 | High-protein nutritious noodles and making method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101449765A (en) * | 2008-12-04 | 2009-06-10 | 武汉工业学院 | Coarse cereals instant noodle and preparation method thereof |
| CN103549359A (en) * | 2013-10-16 | 2014-02-05 | 崔益权 | Nutritional healthcare seasoning product |
-
2014
- 2014-04-13 CN CN201410161569.6A patent/CN103907823A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101449765A (en) * | 2008-12-04 | 2009-06-10 | 武汉工业学院 | Coarse cereals instant noodle and preparation method thereof |
| CN103549359A (en) * | 2013-10-16 | 2014-02-05 | 崔益权 | Nutritional healthcare seasoning product |
Non-Patent Citations (2)
| Title |
|---|
| 张娟: "燕麦营养挂面的研制", 《食品科技》 * |
| 李里特等: "添加剂在面条加工中的应用和开发", 《郑州粮食学院学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942197A (en) * | 2016-06-16 | 2016-09-21 | 许昌学院 | High-protein nutritious noodles and making method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20140709 |