CN105249189A - Polypeptide spaghetti and preparation technology thereof - Google Patents
Polypeptide spaghetti and preparation technology thereof Download PDFInfo
- Publication number
- CN105249189A CN105249189A CN201510557136.7A CN201510557136A CN105249189A CN 105249189 A CN105249189 A CN 105249189A CN 201510557136 A CN201510557136 A CN 201510557136A CN 105249189 A CN105249189 A CN 105249189A
- Authority
- CN
- China
- Prior art keywords
- powder
- vitamin
- spaghetti
- peptide
- following weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 6
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 6
- 238000005516 engineering process Methods 0.000 title abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 58
- 239000000463 material Substances 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 239000011669 selenium Substances 0.000 claims abstract description 7
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 6
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 6
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 6
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 240000008042 Zea mays Species 0.000 claims abstract description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 6
- 239000000783 alginic acid Substances 0.000 claims abstract description 6
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 6
- 229920000615 alginic acid Polymers 0.000 claims abstract description 6
- 229960001126 alginic acid Drugs 0.000 claims abstract description 6
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 6
- 235000005822 corn Nutrition 0.000 claims abstract description 6
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 6
- 239000005017 polysaccharide Substances 0.000 claims abstract description 6
- 150000004804 polysaccharides Chemical class 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 12
- 235000015927 pasta Nutrition 0.000 claims description 12
- 239000003205 fragrance Substances 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 238000004458 analytical method Methods 0.000 claims description 6
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 5
- 235000004976 Solanum vernei Nutrition 0.000 claims description 5
- 241000352057 Solanum vernei Species 0.000 claims description 5
- 241000894007 species Species 0.000 claims description 4
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 3
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 241000931705 Cicada Species 0.000 claims description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 3
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 3
- 235000003143 Panax notoginseng Nutrition 0.000 claims description 3
- 241000180649 Panax notoginseng Species 0.000 claims description 3
- 235000004347 Perilla Nutrition 0.000 claims description 3
- 244000124853 Perilla frutescens Species 0.000 claims description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 3
- 240000006079 Schisandra chinensis Species 0.000 claims description 3
- 240000006394 Sorghum bicolor Species 0.000 claims description 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 3
- 229930003451 Vitamin B1 Natural products 0.000 claims description 3
- 229930003779 Vitamin B12 Natural products 0.000 claims description 3
- 229930003471 Vitamin B2 Natural products 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- MECHNRXZTMCUDQ-UHFFFAOYSA-N Vitamin D2 Natural products C1CCC2(C)C(C(C)C=CC(C)C(C)C)CCC2C1=CC=C1CC(O)CCC1=C MECHNRXZTMCUDQ-UHFFFAOYSA-N 0.000 claims description 3
- 229930003427 Vitamin E Natural products 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 229940036811 bone meal Drugs 0.000 claims description 3
- 239000002374 bone meal Substances 0.000 claims description 3
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 claims description 3
- 238000002425 crystallisation Methods 0.000 claims description 3
- 230000008025 crystallization Effects 0.000 claims description 3
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 229960002061 ergocalciferol Drugs 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000002773 nucleotide Substances 0.000 claims description 3
- 125000003729 nucleotide group Chemical group 0.000 claims description 3
- 239000001103 potassium chloride Substances 0.000 claims description 3
- 235000011164 potassium chloride Nutrition 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims description 3
- 229960002477 riboflavin Drugs 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 3
- 229960003495 thiamine Drugs 0.000 claims description 3
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 3
- 235000010374 vitamin B1 Nutrition 0.000 claims description 3
- 239000011691 vitamin B1 Substances 0.000 claims description 3
- 235000019163 vitamin B12 Nutrition 0.000 claims description 3
- 239000011715 vitamin B12 Substances 0.000 claims description 3
- 235000019164 vitamin B2 Nutrition 0.000 claims description 3
- 239000011716 vitamin B2 Substances 0.000 claims description 3
- 235000019158 vitamin B6 Nutrition 0.000 claims description 3
- 239000011726 vitamin B6 Substances 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- MECHNRXZTMCUDQ-RKHKHRCZSA-N vitamin D2 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)/C=C/[C@H](C)C(C)C)=C\C=C1\C[C@@H](O)CCC1=C MECHNRXZTMCUDQ-RKHKHRCZSA-N 0.000 claims description 3
- 235000001892 vitamin D2 Nutrition 0.000 claims description 3
- 239000011653 vitamin D2 Substances 0.000 claims description 3
- 235000019165 vitamin E Nutrition 0.000 claims description 3
- 239000011709 vitamin E Substances 0.000 claims description 3
- 229940046009 vitamin E Drugs 0.000 claims description 3
- 229940011671 vitamin b6 Drugs 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 241000209140 Triticum Species 0.000 abstract description 10
- 230000036541 health Effects 0.000 abstract description 4
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 244000223014 Syzygium aromaticum Species 0.000 abstract 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 13
- 235000001014 amino acid Nutrition 0.000 description 9
- 150000001413 amino acids Chemical class 0.000 description 9
- 230000006870 function Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 5
- 235000004279 alanine Nutrition 0.000 description 5
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 4
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 4
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 238000009826 distribution Methods 0.000 description 4
- 235000013922 glutamic acid Nutrition 0.000 description 4
- 239000004220 glutamic acid Substances 0.000 description 4
- 235000005772 leucine Nutrition 0.000 description 4
- 230000004060 metabolic process Effects 0.000 description 4
- 238000000354 decomposition reaction Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 102000015636 Oligopeptides Human genes 0.000 description 2
- 108010038807 Oligopeptides Proteins 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000004958 brain cell Anatomy 0.000 description 2
- 238000003490 calendering Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 230000001662 opsonic effect Effects 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 235000020795 whole food diet Nutrition 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- BAWFJGJZGIEFAR-NNYOXOHSSA-N NAD zwitterion Chemical compound NC(=O)C1=CC=C[N+]([C@H]2[C@@H]([C@H](O)[C@@H](COP([O-])(=O)OP(O)(=O)OC[C@@H]3[C@H]([C@@H](O)[C@@H](O3)N3C4=NC=NC(N)=C4N=C3)O)O2)O)=C1 BAWFJGJZGIEFAR-NNYOXOHSSA-N 0.000 description 1
- 206010060860 Neurological symptom Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 108010081577 aldehyde dehydrogenase (NAD(P)+) Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A polypeptide spaghetti is characterized in that the spaghetti is prepared from wheat flour 75-85 kg, seasoning salt 0.03-0.06 kg, water 18-22 kg, purple sweet potato leaf powder 4-6 kg, Chinese yam polysaccharide 5-10 g, corn peptide 20-80 g, clove extract 40-60 g, rape flower extract 40-60 g, puffed wheat germ powder 1-3 kg, flavor powder 2-4 kg, multivitamin 10-15 g, selenium yeast powder 5-10 g, and alginic acid 6-15 g. The spaghetti has rich nutrition, is without the harmful material for the health and growth of human, and has wide raw material source, simple preparation technology, low cost. Moreover, the spaghetti adds a plurality of necessary trace elements for human body.
Description
Technical field
The present invention relates to food technology field, be specifically related to peptide species pasta and a preparation technology thereof.
Background technology
Pasta is closest to Chinese's eating habit in western-style food kind, a more received based food.Traditional pasta is with Du Lunmai flour for primary raw material, and the main place of production of Du Lunmai is on the ground such as European Union, the U.S., and its feature is that gluten content is high.Its pasta entire body made is in yellow, and resistant to cook, mouthfeel are good.And traditional pasta material composition is single, nutritive value is effective.
Summary of the invention
Technical problem to be solved by this invention is to provide one to be of high nutritive value, the polypeptide pasta of edible safety and preparation technology thereof.
Technical problem to be solved by this invention realizes by the following technical solutions:
One peptide species pasta, is made up of the component of following weight: wheat flour: 75 ~ 85kg, seasoning salt: 0.03 ~ 0.06kg, water: 18 ~ 22kg, purple potato leaf powder: 4 ~ 6kg, Chinese yam polysaccharide: 5 ~ 10g, corn peptide: 20 ~ 80g, Flos Caryophylli extract: 40 ~ 60g, rape flower extract: 40 ~ 60g, extruded wheat germ flour: 1 ~ 3kg, fragrance powder: 2 ~ 4kg, B B-complex: 10 ~ 15g, selenium yeast powder: 5 ~ 10g, alginic acid: 6 ~ 15g;
Above-mentioned B B-complex is made up of the component of following weight: vitamin C: 10 ~ 15g, calciferol: 0.001 ~ 0.005g, vitamin E: 1 ~ 2g, vitamin B1: 0.1 ~ 0.5g, vitamin B2: 0.1 ~ 0.5g, vitamin B6: 0.1 ~ 0.5g, vitamin B12: 0.0001 ~ 0.001g;
Above-mentioned seasoning salt is made up of the component of following weight: sodium chloride 70g, potassium chloride 19g, Cili Juice 0.2g, vinasse powder 5g, sweet taste peptide 0.2g, flavour nucleotide disodium 0.1g; During preparation, said components is dissolved in deionized water, is warming up to 85 DEG C, is stirred to and dissolves completely, be mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, then dried material pulverized and obtain seasoning salt; Reduce the consumption of salt, less salt does not subtract salty, reduces the intake of sodium, actualizing technology less salt, has in addition and increases fresh function, use this salt, do not need, with monosodium glutamate, to have opsonic action to health.
Above-mentioned fragrance powder is made up of the component of following weight: lotus leaf powder 50g, fruit of Chinese magnoliavine seed powder 2g, Radix Notoginseng 1.5g, grape pip powder 0.5g, hawthorn powder 2g, purple perilla seed powder 5g, Radix Sorghum vulgare Pers powder 0.5g, cicada slough powder 2g, gumbo seed powder 0.5g, roasting yellow eel bone meal 0.2g, white mushroom powder 0.5g; Preparation method is as follows:
1) said components is put into hot pot, stir-fry 2-3 minute fast, fries out mixed flavor;
2) by step 1) in fry after raw material send into freezing equipment carry out freezing processing, freezing 4-5 hour under subzero 20 DEG C of environment, then dries to moisture at 6-8% in the dryer of 55-58 DEG C;
3) by step 2) in dry after powder send into grinder, continuously grinding 2 hours, cross 200 mesh sieves, pour in reactor and inject steam while stirring, the steam temperature in reactor fully stirs under reaching the condition of 130 DEG C, material is heated evenly, adds thermal agitation 30-60 minute;
4) by step 3) in heating after material be placed on freezing bed, under 0 DEG C of-2 DEG C of condition refrigerate 24 hours, make its crystallization retrogradation, make hydrone from material, analyse drench out;
5) by step 4) in analyse the material block after drench hydrone and send into vacuum tumbler, continuous tumbling 2 hours, make material block softening, broken;
6) material after tumbling is sent into dryer, low temperature drying under the environment of 65-70 DEG C, makes its moisture within 10%;
7) by step 6) in the material of drying utilize ball mill to be milled to 400 orders namely to obtain fragrance powder.
Another object of the present invention is to provide a kind of technique of producing above-mentioned pasta, and step is as follows: by seasoning salt, Chinese yam polysaccharide, corn peptide, Flos Caryophylli extract, rape flower extract, B B-complex, selenium yeast powder and alginic acid soluble in water, then add wheat flour, purple potato leaf powder, extruded wheat germ flour and fragrance powder, stir and face, then slaking, compound, calendering, slitting obtain, and drying is packed.
The alimentary paste adopting technical solutions according to the invention to produce has following several respects advantage:
(1) being of high nutritive value of noodles, iron content 24-32mg/kg in the bar below of strengthening, containing zinc 9-12mg/kg, containing selenium 200-280 μ g/mg, can meet human body requirements completely.
(2) trace element strengthened is all exist with organic form, and biologically active is fine, is greatly conducive to the absorption of human body.
(3) noodles are fine and smooth, mouthfeel chewiness, resistant to cook, and not mixed soup, sense organ marks 92 points, reaches industrial products premium grade standard.
The invention has the beneficial effects as follows: the present invention is nutritious, not containing the material be harmful to health and growth, and raw material sources are extensive, and preparation technology is simple, with low cost, is added with the trace element being rich in multiple needed by human.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
One peptide species pasta, is made up of the component of following weight: wheat flour: 80kg, seasoning salt: 0.05kg, water: 20kg, purple potato leaf powder: 5kg, Chinese yam polysaccharide: 8, corn peptide: 50g, Flos Caryophylli extract: 50g, rape flower extract: 50g, extruded wheat germ flour: 2kg, fragrance powder: 3kg, B B-complex: 12g, selenium yeast powder: 8g, alginic acid: 10g;
Above-mentioned B B-complex is made up of the component of following weight: vitamin C: 12, calciferol: 0.003g, vitamin E: 1.5g, vitamin B1: 0.3g, vitamin B2: 0.3g, vitamin B6: 0.3g, vitamin B12: 0.0005g;
Above-mentioned seasoning salt is made up of the component of following weight: sodium chloride 70g, potassium chloride 19g, Cili Juice 0.2g, vinasse powder 5g, sweet taste peptide 0.2g, flavour nucleotide disodium 0.1g; During preparation, said components is dissolved in deionized water, is warming up to 85 DEG C, is stirred to and dissolves completely, be mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, then dried material pulverized and obtain seasoning salt; Reduce the consumption of salt, less salt does not subtract salty, reduces the intake of sodium, actualizing technology less salt, has in addition and increases fresh function, use this salt, do not need, with monosodium glutamate, to have opsonic action to health.
Above-mentioned fragrance powder is made up of the component of following weight: lotus leaf powder 50g, fruit of Chinese magnoliavine seed powder 2g, Radix Notoginseng 1.5g, grape pip powder 0.5g, hawthorn powder 2g, purple perilla seed powder 5g, Radix Sorghum vulgare Pers powder 0.5g, cicada slough powder 2g, gumbo seed powder 0.5g, roasting yellow eel bone meal 0.2g, white mushroom powder 0.5g; Preparation method is as follows:
1) said components is put into hot pot, stir-fry 2-3 minute fast, fries out mixed flavor;
2) by step 1) in fry after raw material send into freezing equipment carry out freezing processing, freezing 4-5 hour under subzero 20 DEG C of environment, then dries to moisture at 6-8% in the dryer of 55-58 DEG C;
3) by step 2) in dry after powder send into grinder, continuously grinding 2 hours, cross 200 mesh sieves, pour in reactor and inject steam while stirring, the steam temperature in reactor fully stirs under reaching the condition of 130 DEG C, material is heated evenly, adds thermal agitation 30-60 minute;
4) by step 3) in heating after material be placed on freezing bed, under 0 DEG C of-2 DEG C of condition refrigerate 24 hours, make its crystallization retrogradation, make hydrone from material, analyse drench out;
5) by step 4) in analyse the material block after drench hydrone and send into vacuum tumbler, continuous tumbling 2 hours, make material block softening, broken;
6) material after tumbling is sent into dryer, low temperature drying under the environment of 65-70 DEG C, makes its moisture within 10%;
7) by step 6) in the material of drying utilize ball mill to be milled to 400 orders namely to obtain fragrance powder.
Preparation process is as follows: by seasoning salt, Chinese yam polysaccharide, corn peptide, Flos Caryophylli extract, rape flower extract, B B-complex, selenium yeast powder and alginic acid soluble in water, add wheat flour again, purple potato leaf powder, extruded wheat germ flour and fragrance powder, stir and face, then slaking, compound, calendering, slitting obtain, and drying is packed.
Peptide is the albumen extracted from wholefood, the micromolecule polypeptide material obtained through enzyme degraded and specific little peptide isolation technics.The research and development of peptide not only Shi Tai class family increase a new member, and have more rewritten the history that albumen is difficult to be absorbed by the body.
The mixture of the multiple little peptide that peptide obtains through enzyme degraded as albumen, except have the good characteristic of peptide matters-be better than amino acid or protein direct absorption, dissolubility is strong (all can be completely water-soluble under large-scale pH value, produce without muddy and sediment), stability is by force (to thermally-stabilised, component does not change, function is not lost), high (the wholefood albumen of security, safe and reliable, have no side effect) etc. beyond characteristic, also there is oneself exclusive specific function.
The exclusive specific function of peptide comes from its special amino acids distribution, the detection of room by experiment, find that the amino acids distribution of peptide is very special, it is different from the uniform feature of amino acids distributions various in soybean oligopeptide, in peptide, amino acid whose distribution is mainly based on alanine, leucine and glutamic acid 3 seed amino acid, and this has also just been doomed peptide and has had following specific function different with soybean oligopeptide.
The Amino acid profile of peptide uniqueness, is conducive to promoting alcohol metabolism; Take in alcohol in body after stomach absorbs, mainly metabolism in liver.Alanine, leucine are the key amino acids relevant with alcohol metabolism.Alanine can promote the decomposition of alcohol in blood, strengthens the effect of liver function, liver protecting.Leucine can alleviate the symptom causing anthropochemistry reaction imbalance because of alcohol, and contributes to controlling alcoholism.Take in the generation that alcohol can suppress glutamic acid.And glutamic acid can participate in albumen and the glycometabolism of brain, accelerating oxidation, improves neural activity, has the effect of maintenance and promotion function of brain cell.
Peptide has sobering-up functions, because wherein containing a high proportion of alanine and leucine.After taking in peptide, by improving alanine and leucic concentration in blood, the codehydrogenase of stable decomposition ethanol can be produced, strengthen the activity of L-AD and acetaldehyde dehydrogenase, promote decomposition and the metabolism of ethanol in body, thus reduce the concentration of ethanol in blood, reach the effect reducing drunk degree and sober up.
Meanwhile, containing abundant glutamic acid in peptide, take in peptide, can amino acid because reducing by alcohol suppresses in supplemental blood, thus maintain energy supply and the nervous activity of brain cell, the neurological symptom that minimizing alcohol causes.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. a peptide species pasta, is characterized in that, is made up: wheat flour: 75 ~ 85kg of the component of following weight, seasoning salt: 0.03 ~ 0.06kg, water: 18 ~ 22kg, purple potato leaf powder: 4 ~ 6kg, Chinese yam polysaccharide: 5 ~ 10g, corn peptide: 20 ~ 80g, Flos Caryophylli extract: 40 ~ 60g, rape flower extract: 40 ~ 60g, extruded wheat germ flour: 1 ~ 3kg, fragrance powder: 2 ~ 4kg, B B-complex: 10 ~ 15g, selenium yeast powder: 5 ~ 10g, alginic acid: 6 ~ 15g.
2. polypeptide pasta according to claim 1, it is characterized in that, above-mentioned B B-complex is made up of the component of following weight: vitamin C: 10 ~ 15g, calciferol: 0.001 ~ 0.005g, vitamin E: 1 ~ 2g, vitamin B1: 0.1 ~ 0.5g, vitamin B2: 0.1 ~ 0.5g, vitamin B6: 0.1 ~ 0.5g, vitamin B12: 0.0001 ~ 0.001g;
Above-mentioned seasoning salt is made up of the component of following weight: sodium chloride 70g, potassium chloride 19g, Cili Juice 0.2g, vinasse powder 5g, sweet taste peptide 0.2g, flavour nucleotide disodium 0.1g; During preparation, said components is dissolved in deionized water, is warming up to 85 DEG C, is stirred to and dissolves completely, be mixed with the solution that dry matter weight concentration is 35%-45%; Treat that solution is cooled to 40 DEG C, adopt Centrafugal spray drying tower to carry out spraying dry, then dried material pulverized and obtain seasoning salt;
Above-mentioned fragrance powder is made up of the component of following weight: lotus leaf powder 50g, fruit of Chinese magnoliavine seed powder 2g, Radix Notoginseng 1.5g, grape pip powder 0.5g, hawthorn powder 2g, purple perilla seed powder 5g, Radix Sorghum vulgare Pers powder 0.5g, cicada slough powder 2g, gumbo seed powder 0.5g, roasting yellow eel bone meal 0.2g, white mushroom powder 0.5g; Preparation method is as follows:
1) said components is put into hot pot, stir-fry 2-3 minute fast, fries out mixed flavor;
2) by step 1) in fry after raw material send into freezing equipment carry out freezing processing, freezing 4-5 hour under subzero 20 DEG C of environment, then dries to moisture at 6-8% in the dryer of 55-58 DEG C;
3) by step 2) in dry after powder send into grinder, continuously grinding 2 hours, cross 200 mesh sieves, pour in reactor and inject steam while stirring, the steam temperature in reactor fully stirs under reaching the condition of 130 DEG C, material is heated evenly, adds thermal agitation 30-60 minute;
4) by step 3) in heating after material be placed on freezing bed, under 0 DEG C of-2 DEG C of condition refrigerate 24 hours, make its crystallization retrogradation, make hydrone from material, analyse drench out;
5) by step 4) in analyse the material block after drench hydrone and send into vacuum tumbler, continuous tumbling 2 hours, make material block softening, broken;
6) material after tumbling is sent into dryer, low temperature drying under the environment of 65-70 DEG C, makes its moisture within 10%;
7) by step 6) in the material of drying utilize ball mill to be milled to 400 orders namely to obtain fragrance powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510557136.7A CN105249189A (en) | 2015-09-02 | 2015-09-02 | Polypeptide spaghetti and preparation technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510557136.7A CN105249189A (en) | 2015-09-02 | 2015-09-02 | Polypeptide spaghetti and preparation technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105249189A true CN105249189A (en) | 2016-01-20 |
Family
ID=55089386
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510557136.7A Pending CN105249189A (en) | 2015-09-02 | 2015-09-02 | Polypeptide spaghetti and preparation technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105249189A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614669A (en) * | 2016-03-18 | 2016-06-01 | 徐连炜 | Nutritional yeast dried noodles and production method thereof |
| CN105707696A (en) * | 2016-03-15 | 2016-06-29 | 张大荣 | Coarse cereal nutrition noodles |
| CN105747099A (en) * | 2016-03-01 | 2016-07-13 | 田金举 | Wheat oligopeptide, selenium and calcium enriched gingko nutritional noodles and processing process |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404834A (en) * | 2013-08-21 | 2013-11-27 | 山东西王糖业有限公司 | Novel low-sodium salt containing sodium gluconate and preparation method thereof |
| CN103609934A (en) * | 2013-10-30 | 2014-03-05 | 界首市东亚淀粉出品有限公司 | Selenium-enriched edible modified corn starch |
| 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 |
| CN104366267A (en) * | 2014-10-21 | 2015-02-25 | 安徽省佛子岭面业有限公司 | Lily nutritious noodles rich in active probiotic peptides |
| CN104473038A (en) * | 2014-10-21 | 2015-04-01 | 安徽省佛子岭面业有限公司 | Corn peptide-rich selenium nutritive noodle |
| CN104543758A (en) * | 2014-12-19 | 2015-04-29 | 李志生 | Nutritional noodle containing water chestnut leaf micropowder |
-
2015
- 2015-09-02 CN CN201510557136.7A patent/CN105249189A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404834A (en) * | 2013-08-21 | 2013-11-27 | 山东西王糖业有限公司 | Novel low-sodium salt containing sodium gluconate and preparation method thereof |
| CN103609934A (en) * | 2013-10-30 | 2014-03-05 | 界首市东亚淀粉出品有限公司 | Selenium-enriched edible modified corn starch |
| 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 |
| CN104366267A (en) * | 2014-10-21 | 2015-02-25 | 安徽省佛子岭面业有限公司 | Lily nutritious noodles rich in active probiotic peptides |
| CN104473038A (en) * | 2014-10-21 | 2015-04-01 | 安徽省佛子岭面业有限公司 | Corn peptide-rich selenium nutritive noodle |
| CN104543758A (en) * | 2014-12-19 | 2015-04-29 | 李志生 | Nutritional noodle containing water chestnut leaf micropowder |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747099A (en) * | 2016-03-01 | 2016-07-13 | 田金举 | Wheat oligopeptide, selenium and calcium enriched gingko nutritional noodles and processing process |
| CN105707696A (en) * | 2016-03-15 | 2016-06-29 | 张大荣 | Coarse cereal nutrition noodles |
| CN105614669A (en) * | 2016-03-18 | 2016-06-01 | 徐连炜 | Nutritional yeast dried noodles and production method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101971951B (en) | Yam flour with healthcare function and preparation method | |
| CN103355646A (en) | Beef potato paste containing traditional Chinese medicine components | |
| CN104938944A (en) | Nutritional noodles for children and production technology thereof | |
| CN105410856A (en) | Composite seasoning salt rich in organic selenium and preparation method of composite seasoning salt | |
| CN104886461A (en) | Polypeptide nutritious noodles for pregnant women, and production technology of polypeptide nutritious noodles for pregnant women | |
| CN105053110A (en) | Purple potato polished glutinous rice cakes and preparation method thereof | |
| CN101675811A (en) | Minced qgob and production method thereof | |
| CN104172251A (en) | Basil-flavored oatmeal sausage and preparation method thereof | |
| CN105249189A (en) | Polypeptide spaghetti and preparation technology thereof | |
| CN104664315B (en) | A kind of preparation method of the seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking | |
| CN104286687B (en) | A kind of preparation method rich in beta glucan malt extract | |
| CN108208756A (en) | A kind of Chinese chestnut mushroom sauce and preparation method thereof | |
| CN102132910A (en) | Fried vegetable flavor peanut and processing method thereof | |
| CN103932134A (en) | Seasoning powder packet for instant noodles | |
| CN105211818A (en) | A kind of rich selenium type solid union flavoring and preparation method thereof | |
| CN105349317A (en) | Making method for whole cassava flour sweet wine | |
| CN105639256A (en) | Chicken bone essence and preparation method thereof | |
| CN104905142A (en) | Polypeptide cold noodle and production process thereof | |
| CN106722739A (en) | A kind of peanut ferment of seasoning | |
| CN106722740A (en) | A kind of Semen sesami nigrum ferment of seasoning | |
| CN102210440A (en) | Tablet spare rib seasoning | |
| CN106307219A (en) | Preparing method of dried bamboo shoots | |
| CN106937665A (en) | A kind of coarse food grain bread | |
| CN105166541A (en) | Fragrant pig feed and preparing method thereof | |
| CN103734797B (en) | Giant salamander dried meat floss capable of improving immunity |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160120 |
|
| RJ01 | Rejection of invention patent application after publication |