CN104473038A - Corn peptide-rich selenium nutritive noodle - Google Patents
Corn peptide-rich selenium nutritive noodle Download PDFInfo
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- CN104473038A CN104473038A CN201410557675.6A CN201410557675A CN104473038A CN 104473038 A CN104473038 A CN 104473038A CN 201410557675 A CN201410557675 A CN 201410557675A CN 104473038 A CN104473038 A CN 104473038A
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- corn peptide
- noodle
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- flour
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- 240000008042 Zea mays Species 0.000 title claims abstract description 46
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 46
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 46
- 235000005822 corn Nutrition 0.000 title claims abstract description 46
- 235000012149 noodles Nutrition 0.000 title claims abstract description 41
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 41
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 21
- 239000011669 selenium Substances 0.000 title claims abstract description 13
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 13
- 230000000050 nutritive effect Effects 0.000 title abstract description 3
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 235000016709 nutrition Nutrition 0.000 claims abstract description 11
- 230000035764 nutrition Effects 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 235000018102 proteins Nutrition 0.000 claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 5
- 230000015572 biosynthetic process Effects 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 235000021312 gluten Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 150000007524 organic acids Chemical class 0.000 claims description 3
- 230000020477 pH reduction Effects 0.000 claims description 3
- 238000003672 processing method Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 210000004185 liver Anatomy 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 4
- 238000001784 detoxification Methods 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
- 230000000386 athletic effect Effects 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 231100000481 chemical toxicant Toxicity 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 230000001934 delay Effects 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 239000003440 toxic substance Substances 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 108010064733 Angiotensins Proteins 0.000 description 1
- 102000015427 Angiotensins Human genes 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229920002494 Zein Polymers 0.000 description 1
- 239000002416 angiotensin derivative Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000006442 vascular tone Effects 0.000 description 1
- 239000005019 zein Substances 0.000 description 1
- 229940093612 zein Drugs 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
-
- 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
- A23L33/18—Peptides; Protein hydrolysates
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Noodles (AREA)
Abstract
A corn peptide-rich selenium nutritive noodle is disclosed. The noodle comprises following components by weight: 0.0002-0.0005% of corn peptide, 0.01-0.03% of selenium-rich malt flour and 0.2-0.6% of a noodle modifying agent, with the balance being flour. The noodle is high in nutrition value, digestible and easy for absorption. The noodle is rich in the corn peptide, promotes detoxification functions of the liver, reduces damage of harmful and toxic chemical compounds to the liver, improves oxidation resistance of a human body, and delays body senescence from the inside to the outside for human bodies. Long-term eating of the noodle can effectively reduce blood pressure, and can boost body immunity and athletic ability. Each kilogram of the noodle contains 24-32 mg of selenium and 200-500 mg of the corn peptide, and can fully meet requirements of human bodies. In addition, the selenium is in an organic form, and is beneficial to absorption of human bodies.
Description
Technical field
The invention belongs to field of food, be specifically related to one and be rich in corn peptide selemium nutrition noodles.
Background technology
The mixture of the multiple little peptide that corn peptide obtains through enzyme degraded as zein, except the good characteristic with peptide matters, beyond the characteristic such as be better than the direct absorption of amino acid or protein, dissolubility is strong, stability is strong, security is high, also there is following functions:
1. corn Toplink promotes the function of detoxification of liver, reduces toxic and harmful substance to the damage of liver;
2, the Amino acid profile of corn peptide uniqueness, is conducive to promoting alcohol metabolism;
3, corn peptide can improve the oxidation resistance of health, helps human body to delay the aging of health from inside to outside;
4, corn peptide can suppress the activity of Angiotensin-Converting, as a kind of competitive inhibitor of angiotensins, alleviates vascular tone, produces hypotensive effect, and to normotensive people without effect;
5, strengthen the immunity of health and strengthen locomitivity.
Selenium is one of trace element of needed by human, has anticancer, and protection cardiac muscle etc. needs function.When lacking selenium, body's immunity reduces, and interior free yl produces and increases, and easily cancer and other diseases occurs.
Noodles are that people like food, at present noodles on the market usually with accurately machined flour for raw material, because wheat cortex and plumule are separated in fine finishining from wheat, cause flour micronutrient to run off in a large number.
Summary of the invention
The object of this invention is to provide one and be rich in corn peptide selemium nutrition noodles.
The present invention is achieved through the following technical solutions:
One is rich in corn peptide selemium nutrition noodles, it is characterized in that: the composition comprising following percentage by weight: the corn peptide of 0.0002 ~ 0.0005%, the product containing organic selenium powder of 0.01 ~ 0.03%, 0.2 ~ 0.6% noodle improver, surplus are flour.
Every kilogram of noodles contain selenium 24 ~ 32mg, containing corn peptide 200 ~ 500mg.
Be rich in a method for corn peptide selemium nutrition noodles, it is characterized in that, work flow is as follows:
A. corn peptide processing method is: pulverized by corn protein powder, corn protein powder after pulverizing is scattered in the aqueous solution to control protein wt concentration be 6 ~ 22%, enzyme is added in solution, enzymolysis 40 ~ 60 minutes under the condition of temperature 40 ~ 60 DEG C, PH=6.5 ~ 7.5, then in solution, add organic acid carry out acidification reaction, acidizing product is separated, obtains corn peptide.
B. by weight ratio be the corn peptide of 0.0002 ~ 0.0005%, 0.01 ~ 0.03% product containing organic selenium powder, 0.2 ~ 0.6% noodle improver, surplus be flour mixing, water is added in flour, amount of water is 28 ~ 32% of flour weight, and water temperature is at 22 ~ 25 DEG C, and face 10 ~ 15 minutes.
C. carry out slaking after completing with face, to dough stirring at low speed 10 ~ 15 minutes, make hydrone be fully absorbed formation gluten quality.
D. slaking is carried out rolling sheet after completing, and fabric is formed by several roads roll and wears, and rolls slitting after sheet.
E. put into drying room after slitting to dry, make noodles water content be reduced to 15%, dried bar below and carried out cutting off, measure and packing.
Beneficial effect of the present invention: being of high nutritive value of noodles of the present invention, the noodles made absorption easy to digest, containing abundant corn peptide in noodles, the function of detoxification of liver can be promoted, reduce toxic and harmful substance to the damage of liver, the oxidation resistance of health can be improved, human body is helped to delay the aging of health from inside to outside, long-term eating can also effectively reduce blood pressure, strengthen immunity and the locomitivity of health, every kilogram of noodles are containing selenium 24 ~ 32mg, containing corn peptide 200 ~ 500mg, meet the needs of human body completely, selenium exists with organic form simultaneously, be conducive to the absorption of human body.
Detailed description of the invention
One is rich in corn peptide selemium nutrition noodles, it is characterized in that: the composition comprising following percentage by weight: the corn peptide of 0.0002 ~ 0.0005%, the product containing organic selenium powder of 0.01 ~ 0.03%, 0.2 ~ 0.6% noodle improver, surplus are flour.
Be rich in a method for corn peptide selemium nutrition noodles, it is characterized in that, work flow is as follows:
A. corn peptide processing method is: pulverized by corn protein powder, corn protein powder after pulverizing is scattered in the aqueous solution to control protein wt concentration be 6 ~ 22%, enzyme is added in solution, enzymolysis 40 ~ 60 minutes under the condition of temperature 40 ~ 60 DEG C, PH=6.5 ~ 7.5, then in solution, add organic acid carry out acidification reaction, acidizing product is separated, obtains corn peptide.
B. by weight ratio be the corn peptide of 0.0002 ~ 0.0005%, 0.01 ~ 0.03% product containing organic selenium powder, 0.2 ~ 0.6% noodle improver, surplus be flour mixing, water is added in flour, amount of water is 28 ~ 32% of flour weight, and water temperature is at 22 ~ 25 DEG C, and face 10 ~ 15 minutes.
C. carry out slaking after completing with face, to dough stirring at low speed 10 ~ 15 minutes, make hydrone be fully absorbed formation gluten quality.
D. slaking is carried out rolling sheet after completing, and fabric is formed by several roads roll and wears, and rolls slitting after sheet.
E. put into drying room after slitting to dry, make noodles water content be reduced to 15%, dried bar below and carried out cutting off, measure and packing.
Embodiment 1:
A. by weight ratio be the corn peptide of 0.0002%, 0.01% product containing organic selenium powder, 0.2% noodle improver, surplus be flour mixing, in flour, add water, amount of water is 28% of flour weight, and water temperature is at 22 ~ 25 DEG C, and face 10 ~ 15 minutes.
B. carry out slaking after completing with face, to dough stirring at low speed 10 ~ 15 minutes, make hydrone be fully absorbed formation gluten quality.
C. slaking is carried out rolling sheet after completing, and fabric is formed by several roads roll and wears, and rolls slitting after sheet.
D. put into drying room after slitting to dry, make noodles water content be reduced to 15%, dried bar below and carried out cutting off, measure and packing, obtain containing selenium 24mg in every kilogram of noodles, containing corn peptide 200mg.
Embodiment 2:
A. by weight ratio be the corn peptide of 0.0005%, 0.03% product containing organic selenium powder, 0.6% noodle improver, surplus be flour mixing, in flour, add water, amount of water is 32% of flour weight, and water temperature is at 22 ~ 25 DEG C, and face 10 ~ 15 minutes.
B. carry out slaking after completing with face, to dough stirring at low speed 10 ~ 15 minutes, make hydrone be fully absorbed formation gluten quality.
C. slaking is carried out rolling sheet after completing, and fabric is formed by several roads roll and wears, and rolls slitting after sheet.
D. put into drying room after slitting to dry, make noodles water content be reduced to 15%, dried bar below and carried out cutting off, measure and packing, obtain every kilogram of noodles containing selenium 32mg, containing corn peptide 500mg.
Claims (3)
1. be rich in corn peptide selemium nutrition noodles, it is characterized in that: the composition comprising following percentage by weight: the corn peptide of 0.0002 ~ 0.0005%, the product containing organic selenium powder of 0.01 ~ 0.03%, 0.2 ~ 0.6% noodle improver, surplus are flour.
2. one according to claim 1 is rich in corn peptide selemium nutrition noodles, it is characterized in that: every kilogram of noodles contain selenium 24 ~ 32mg, containing corn peptide 200 ~ 500mg.
3. be rich in a method for corn peptide selemium nutrition noodles, it is characterized in that, work flow is as follows:
A. corn peptide processing method is: pulverized by corn protein powder, corn protein powder after pulverizing is scattered in the aqueous solution to control protein wt concentration be 6 ~ 22%, enzyme is added in solution, enzymolysis 40 ~ 60 minutes under the condition of temperature 40 ~ 60 DEG C, PH=6.5 ~ 7.5, then in solution, add organic acid carry out acidification reaction, acidizing product is separated, obtains corn peptide;
B. by weight ratio be the corn peptide of 0.0002 ~ 0.0005%, 0.01 ~ 0.03% product containing organic selenium powder, 0.2 ~ 0.6% noodle improver, surplus be flour mixing, water is added in flour, amount of water is 28 ~ 32% of flour weight, and water temperature is at 22 ~ 25 DEG C, and face 10 ~ 15 minutes;
C. carry out slaking after completing with face, to dough stirring at low speed 10 ~ 15 minutes, make hydrone be fully absorbed formation gluten quality;
D. slaking is carried out rolling sheet after completing, and fabric is formed by several roads roll and wears, and rolls slitting after sheet;
E. put into drying room after slitting to dry, make noodles water content be reduced to 15%, dried bar below and carried out cutting off, measure and packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410557675.6A CN104473038A (en) | 2014-10-21 | 2014-10-21 | Corn peptide-rich selenium nutritive noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410557675.6A CN104473038A (en) | 2014-10-21 | 2014-10-21 | Corn peptide-rich selenium nutritive noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104473038A true CN104473038A (en) | 2015-04-01 |
Family
ID=52747761
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410557675.6A Pending CN104473038A (en) | 2014-10-21 | 2014-10-21 | Corn peptide-rich selenium nutritive noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104473038A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957524A (en) * | 2015-06-30 | 2015-10-07 | 田金举 | Polypeptide nutritional noodles for children and preparation process thereof |
| CN105249189A (en) * | 2015-09-02 | 2016-01-20 | 田金举 | Polypeptide spaghetti and preparation technology thereof |
| CN105533430A (en) * | 2015-12-21 | 2016-05-04 | 安徽省佛子岭面业有限公司 | Nutritive selenium-enriched wheat oligopeptide-Chinese mahogany sprout noodles |
| CN106036463A (en) * | 2016-06-28 | 2016-10-26 | 禹州市思源实业有限公司 | Nutritive handmade noodles with function of dispelling effect of alcohol and preparation method thereof |
| CN106616913A (en) * | 2016-10-29 | 2017-05-10 | 湖南万瑞现代农业开发有限公司 | Selenium-enriched potato vermicelli and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1650731A (en) * | 2005-02-06 | 2005-08-10 | 田玉忠 | Corn peptide beverage and its processing method |
| CN103989059A (en) * | 2014-04-18 | 2014-08-20 | 安徽佛子岭面业有限公司 | Nutritional noodle rich in functional peptides, iron and zinc |
| CN104000100A (en) * | 2014-06-17 | 2014-08-27 | 北大荒丰缘集团有限公司 | Purple sweet potato noodles |
| CN104000080A (en) * | 2014-04-18 | 2014-08-27 | 安徽佛子岭面业有限公司 | Polypeptide nutritious flour rich in corn peptide selenium |
-
2014
- 2014-10-21 CN CN201410557675.6A patent/CN104473038A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1650731A (en) * | 2005-02-06 | 2005-08-10 | 田玉忠 | Corn peptide beverage and its processing method |
| CN103989059A (en) * | 2014-04-18 | 2014-08-20 | 安徽佛子岭面业有限公司 | Nutritional noodle rich in functional peptides, iron and zinc |
| CN104000080A (en) * | 2014-04-18 | 2014-08-27 | 安徽佛子岭面业有限公司 | Polypeptide nutritious flour rich in corn peptide selenium |
| CN104000100A (en) * | 2014-06-17 | 2014-08-27 | 北大荒丰缘集团有限公司 | Purple sweet potato noodles |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957524A (en) * | 2015-06-30 | 2015-10-07 | 田金举 | Polypeptide nutritional noodles for children and preparation process thereof |
| CN105249189A (en) * | 2015-09-02 | 2016-01-20 | 田金举 | Polypeptide spaghetti and preparation technology thereof |
| CN105533430A (en) * | 2015-12-21 | 2016-05-04 | 安徽省佛子岭面业有限公司 | Nutritive selenium-enriched wheat oligopeptide-Chinese mahogany sprout noodles |
| CN106036463A (en) * | 2016-06-28 | 2016-10-26 | 禹州市思源实业有限公司 | Nutritive handmade noodles with function of dispelling effect of alcohol and preparation method thereof |
| CN106616913A (en) * | 2016-10-29 | 2017-05-10 | 湖南万瑞现代农业开发有限公司 | Selenium-enriched potato vermicelli and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150401 |
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