CN105747098A - Wheat oligopeptide zinc enriched seaweed nutritional noodles and processing process thereof - Google Patents
Wheat oligopeptide zinc enriched seaweed nutritional noodles and processing process thereof Download PDFInfo
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- 108010038807 Oligopeptides Proteins 0.000 title claims abstract description 14
- 102000015636 Oligopeptides Human genes 0.000 title claims abstract description 13
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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
The invention provides wheat oligopeptide zinc enriched seaweed nutritional noodles. The wheat oligopeptide zinc enriched seaweed nutritional noodles are characterized by being prepared from the following components according to weight: 80kg of high protein flour, 10kg of wheat-germ meal, 0.1kg of table salt, 0.06kg of vegetable oil, 0.04kg of zinc-enriched yeast powder, 4kg of seaweed powder, 0.2kg of Laoganma chili sauce, 0.2kg of peanut butter, 0.3kg of cordate houttuynia, 1.2kg of orange peel powder, 0.3kg of water chestnut leaf powder, 0.05kg of strawberry powder, 0.1kg of lotus seed powder, 0.1kg of okra seed powder, 0.3kg of honeysuckle powder, 0.4kg of banana peel powder and 0.05kg of bitter gourd powder. The technical scheme provided by the invention is acquired on the basis of a lot of tests, sanitation and safety requirements of modern food processing, dietary requirements on low salt, health and nutrition of people, and is combined with product market circulation requirements.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of rich in Semen Tritici aestivi oligopeptide zinc seaweed nutritive noodles and processing technique.
Background technology
Semen Tritici aestivi oligopeptide is that human body self exists and required active substance, is the important composition material of human body, nutrient substance, and it is distributed widely in human body everywhere.Scientist achieves, for the research of Semen Tritici aestivi oligopeptide peptide, the progress advanced by leaps and bounds nearly ten years.Research confirms, polypeptides matter, except the Nutrition with general protein, human body is also had very important irreplaceable adjustment effect, this effect almost relates to all physiological activities of human body, for instance: nerve, digestion, absorption, metabolism, circulation, growth, reproduction, endocrine etc..Polypeptide is combined with noodle food, is the application problem to be solved.
Summary of the invention
The technical problem to be solved be in that provide one be of high nutritive value, edible safety rich in Semen Tritici aestivi oligopeptide zinc seaweed nutritive noodles.
The technical problem to be solved realizes by the following technical solutions:
A kind of rich in Semen Tritici aestivi oligopeptide zinc seaweed nutritive noodles, it is made up of the component of following weight: gluten flour 80kg, Semen Tritici aestivi base bud powder 10kg, Sal 0.1kg, vegetable oil 0.06kg, yeast rich in zinc powder 0.04kg, Sargassum powder 4kg, old foster-mother chilli sauce 0.2kg, peanut butter 0.2kg, Herba Houttuyniae powder 0.3kg, orange meal 1.2kg, Pedicellus et Pericarpium Trapae leaf powder 0.3kg, strawberry leaves powder 0.05kg, Semen Nelumbinis powder 0.1kg, Flos abelmoschi manihot seed powder 0.1kg, Flos Lonicerae powder 0.3kg, Fructus Musae corium farinosum 0.4kg, Fructus Momordicae charantiae powder 0.05kg；
Preparation method is as follows:
(1) respectively according to expanded environmental condition: temperature 40 DEG C-60 DEG C, pressure 1.5-4.0Mpa, rotating speed 50-80 rev/min, 30-60 minute time, gluten flour, Semen Tritici aestivi base bud powder, yeast rich in zinc powder, Sargassum powder, Herba Houttuyniae powder, orange meal, Pedicellus et Pericarpium Trapae leaf powder, strawberry leaves powder, Semen Nelumbinis powder, Flos abelmoschi manihot seed powder, Flos Lonicerae powder, Fructus Musae corium farinosum, Fructus Momordicae charantiae powder are carried out expanding treatment, activates whole active ingredients of material；
(2) raw material of expanded mistake is mixed with Sal, vegetable oil, old foster-mother's chilli sauce, peanut butter according to rational compatibility share, add suitable quantity of water and be stirred dough-making powder, followed by aging, compound, calendering, cutting, obtain semi-finished product noodles；
(3) according to noodle food baking condition to semi-finished product noodles baking molding, temperature requirement: the temperature of the first warm area is 110-120 DEG C, 30 minutes time；The temperature of the second warm area is 95-110 DEG C, and the time is 10 minutes；Temperature 90-95 DEG C of three-temperature-zone, the time is 10 minutes；
(4) cooling: in about 30-50 DEG C in the cooling tank being equipped with ultraviolet illumination sterilizing, cool down 6-12 minute and namely pack warehouse-in, enters sales section.
The processing method of above-mentioned orange meal is as follows:
(1) after fresh Pericarpium Citri Reticulatae sorting, foreign material are removed, put in pure water and be carried out, maintain water temperature at 35-45 DEG C, first soak 35-40 minute, then pull out after cleaning up and drain surface moisture and put into temperature and be 6-8 DEG C, humidity be 78-82% fresh-keeping warehouse at least preserve more than 4 hours；
(2) Pericarpium Citri Reticulatae in step (1) fresh-keeping warehouse is taken out, send into tumbler and carry out tumbling process, during tumbling every 5-8 minute evacuation once, exhaust tumbling 5-10 minute after vacuum every time, then vacuum pumping, so circulation 2-4 time so that Pericarpium Citri Reticulatae can reach to breathe the effect of massage in tumbling procedure, improves the activity of inner material；
Corn peptide 5g, curcumin 5g, Chinese liquor 20ml, soybean lecithin 20g, Rhizoma Atractylodis polysaccharide 5g, papain 2g, white sugar 30g, purple sweet potato cyanidin 5g, corn starch 10g and Sal 5g is added by every 500g Pericarpium Citri Reticulatae while tumbling；Mentioned component is added, it is possible to reduce the bitter taste of Pericarpium Citri Reticulatae so that it is mouthfeel is more preferably agreeable to the taste when tumbling；
(3) Pericarpium Citri Reticulatae after tumbling is sent into grinder, continuously grinding 2 hours, cross 200 mesh sieves, it is then fed in reactor, injects steam while stirring, make the steam temperature in reactor reach 110 DEG C-130 DEG C, it is sufficiently stirred for, makes orange meal be heated evenly, heated and stirred 5-8 minute；
(4) the Pericarpium Citri Reticulatae powder after heating is taken out, it is cooled to room temperature, putting in rustless steel container, warm water is diluted, and the addition of warm water is 3-5 times of Pericarpium Citri Reticulatae powder, continuous stirring about 15 minutes, pumping into Centrafugal spray drying tower again, adopt Centrafugal spray drying tower to carry out spray drying, drying tower inlet temperature is 150 DEG C, leaving air temp is 120 DEG C, collects dried object and is orange meal.
Orange meal of the present invention prepares with Pericarpium Citri Reticulatae for raw material, and the bitter substance in mandarin orange is mainly distributed in crust, spongy layer, grain and seed.Now have learned that the formation of bitterness mainly has two big compounds to cause.One compounds is flavonoids (Flavonoids), and its main bitter thing is naringin (Naringin), and bitter principle main in grapefruit fruit is naringin；Another kind of compound is limonoid (Limonoids), it is one group of triterpene system derivant, include 29 kinds of member's materials, wherein four kinds have strong bitterness, i.e. lemon alkali (Limonin), Yichang element (Ichangin), Nomilin (Nomilin) and Nomilin acid (NomilinAcid).In citrus juice, lemon alkali is most important bitterness source, and Nomilin takes second place, and Yichang element and Nomilin acid act on inconspicuous because its content is relatively low.Therefore, the elimination of Pericarpium Citri Reticulatae bitterness is the basis of the present invention, is also the success or failure key being related to production success or not.
Being generally adopted in the past, and by fulling, Pericarpium Citri Reticulatae was carried out de-bitterness process, and but there is problems in that the drift of rushing of short period, the bitterness of Pericarpium Citri Reticulatae is heavier, but color and luster is better, can keep bright orange colour；Along with the further lengthening of washing time, when about 2h, can reach de-bitter except puckery effect preferably, but the color and luster of Pericarpium Citri Reticulatae is had certain impact.After rinsing 2h, although substantially can ensure without bitterness, but its yellow substantially shoals, the color and luster of Orange Peel Jam is affected bigger.The present invention then adopts tumbling method that Pericarpium Citri Reticulatae carries out de-bitterness and processes, result shows: tumbling method can reach with rinsing de-hardship, except puckery effect, and the Pericarpium Citri Reticulatae goods after tumbling can keep salubrious Fructus Citri tangerinae fragrance and beautiful orange colour, process time can also be greatly shortened simultaneously.
The alimentary paste that technical solutions according to the invention produce is adopted to have following several respects advantage:
(1) noodles are fine and smooth, mouthfeel chewiness, resistant to cook, and not mixed soup, sense organ is marked 92 points, reaches industrial products premium grade standard.
(2) Sargassum can prevent treating constipation, toxin expelling, skin care, prevention intestinal cancer
Sargassum polysaccharides can accelerate discharge process, the delay reducing harmful substance and absorption, has the effect for the treatment of constipation, eliminating toxin and beautifying the skin, prevention intestinal cancer.
Blood fat reducing, prevention of arterial hardening
Sargassum polysaccharides can stop cholesterol and the absorption of fat, clinic trial hyperlipemic patients, and edible one and a half months cholesterol reduces 26.7%, and triglyceride reduces 20%, and arteriosclerosis incidence rate reduces 50%.
Blood sugar lowering
Clinical practice, after Sargassum polysaccharides takes one and a half months, blood glucose reduces by 27%, and diabetics 24% can reach normal level, and 48% takes a turn for the better, and nonresponder is 28%.
Blood pressure lowering
Current research finds, Thallus Laminariae, kelp blood pressure are the effects of potassium, and Thallus Laminariae (Thallus Eckloniae) potassium content is up to 5%.Within 2000, U.S. food management board FDA once issued a statement: hyperkalemia hyponatremia diet can reduce suffers from hypertension and risk of stroke.
Get rid of internal lead and radioelement
Lead poisoning is considered as, by expert, " number one killer " that child intelligence is grown.It is reported, many industrial cities, children blood lead content severe overweight.Beijing reaches 69.6%, Taiyuan 60%, above, Qingdao reach more than 20%.Taiyuan citizen " burden " weight, 500 grams of everyone crown lead.And sodium alginate is very easily got rid of external with plumbous combination.
Keep liquid basified raising IQ
Scientist studies discovery, and in brain, liquid PH doubles than the IQ less than 7.0 more than 7.0.The alkalescence of liquid regulates by food, and Thallus Laminariae, Thallus Laminariae (Thallus Eckloniae) are optimal basic foods.
Long-lived
Northeastern Japan university honorary professor closely rises positive two Mr.s and says: the resident of " having one in secret to longevity is exactly often eat Thallus Laminariae (Thallus Eckloniae) " Japan Changshou village has the custom often eating the Sargassum such as Thallus Laminariae, Thallus Laminariae (Thallus Eckloniae).Resident substantially must not three-hypers disease, also seldom have cardiovascular and cerebrovascular disease and complication.Japanese women average life has reached 87.6% years old, and wherein the function of Sargassum can not have.Thus it is described as " longevity greens/mustard green " by Japanese, it is referred to as " first of the vegetable of ocean " by states such as America and Europes.
(3) being of high nutritive value of noodles, strengthens iron content 24-32mg/kg in bar below, containing selenium 9-12mg/kg, containing Semen Tritici aestivi oligopeptide 200-500 μ g/mg, can meet the demand of human body completely.
(4) Semen Tritici aestivi oligopeptide is that human body self exists and required active substance, is the important composition material of human body, nutrient substance, and it is distributed widely in human body everywhere.Scientist achieves, for the research of Semen Tritici aestivi oligopeptide, the progress advanced by leaps and bounds nearly ten years.Research confirms, polypeptides matter, except the Nutrition with general protein, human body is also had very important irreplaceable adjustment effect, this effect almost relates to all physiological activities of human body, for instance: nerve, digestion, absorption, metabolism, circulation, growth, reproduction, endocrine etc..
The invention has the beneficial effects as follows: the technical scheme is that on the basis of lot of experiments and pursue less salt, health, the dietary requirements of nutrition and product market circulation needs in conjunction with health and the safety requirements and people of modern food processing, method is simple, taste sweet-smelling is good to eat, increase the appetite of eater, long-term edible can the effect such as toxin expelling, skin care, prevention intestinal cancer, it is a kind of comparatively ideal wheaten food, should popularization and application.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with specific embodiment, the present invention is expanded on further.
Embodiment 1
A kind of rich in Semen Tritici aestivi oligopeptide zinc seaweed nutritive noodles, it is made up of the component of following weight: gluten flour 80kg, Semen Tritici aestivi base bud powder 10kg, Sal 0.1kg, vegetable oil 0.06kg, yeast rich in zinc powder 0.04kg, Sargassum powder 4kg, old foster-mother chilli sauce 0.2kg, peanut butter 0.2kg, Herba Houttuyniae powder 0.3kg, orange meal 1.2kg, Pedicellus et Pericarpium Trapae leaf powder 0.3kg, strawberry leaves powder 0.05kg, Semen Nelumbinis powder 0.1kg, Flos abelmoschi manihot seed powder 0.1kg, Flos Lonicerae powder 0.3kg, Fructus Musae corium farinosum 0.4kg, Fructus Momordicae charantiae powder 0.05kg；
Preparation method is as follows:
(1) respectively according to expanded environmental condition: temperature 40 DEG C-60 DEG C, pressure 1.5-4.0Mpa, rotating speed 50-80 rev/min, 30-60 minute time, gluten flour, Semen Tritici aestivi base bud powder, yeast rich in zinc powder, Sargassum powder, Herba Houttuyniae powder, orange meal, Pedicellus et Pericarpium Trapae leaf powder, strawberry leaves powder, Semen Nelumbinis powder, Flos abelmoschi manihot seed powder, Flos Lonicerae powder, Fructus Musae corium farinosum, Fructus Momordicae charantiae powder are carried out expanding treatment, activates whole active ingredients of material；
(2) raw material of expanded mistake is mixed with Sal, vegetable oil, old foster-mother's chilli sauce, peanut butter according to rational compatibility share, add suitable quantity of water and be stirred dough-making powder, followed by aging, compound, calendering, cutting, obtain semi-finished product noodles；
(3) according to noodle food baking condition to semi-finished product noodles baking molding, temperature requirement: the temperature of the first warm area is 110-120 DEG C, 30 minutes time；The temperature of the second warm area is 95-110 DEG C, and the time is 10 minutes；Temperature 90-95 DEG C of three-temperature-zone, the time is 10 minutes；
(4) cooling: in about 30-50 DEG C in the cooling tank being equipped with ultraviolet illumination sterilizing, cool down 6-12 minute and namely pack warehouse-in, enters sales section.
The processing method of above-mentioned orange meal is as follows:
(1) after fresh Pericarpium Citri Reticulatae sorting, foreign material are removed, put in pure water and be carried out, maintain water temperature at 35-45 DEG C, first soak 35-40 minute, then pull out after cleaning up and drain surface moisture and put into temperature and be 6-8 DEG C, humidity be 78-82% fresh-keeping warehouse at least preserve more than 4 hours；
(2) Pericarpium Citri Reticulatae in step (1) fresh-keeping warehouse is taken out, send into tumbler and carry out tumbling process, during tumbling every 5-8 minute evacuation once, exhaust tumbling 5-10 minute after vacuum every time, then vacuum pumping, so circulation 2-4 time so that Pericarpium Citri Reticulatae can reach to breathe the effect of massage in tumbling procedure, improves the activity of inner material；
Corn peptide 5g, curcumin 5g, Chinese liquor 20ml, soybean lecithin 20g, Rhizoma Atractylodis polysaccharide 5g, papain 2g, white sugar 30g, purple sweet potato cyanidin 5g, corn starch 10g and Sal 5g is added by every 500g Pericarpium Citri Reticulatae while tumbling；Mentioned component is added, it is possible to reduce the bitter taste of Pericarpium Citri Reticulatae so that it is mouthfeel is more preferably agreeable to the taste when tumbling；
(3) Pericarpium Citri Reticulatae after tumbling is sent into grinder, continuously grinding 2 hours, cross 200 mesh sieves, it is then fed in reactor, injects steam while stirring, make the steam temperature in reactor reach 110 DEG C-130 DEG C, it is sufficiently stirred for, makes orange meal be heated evenly, heated and stirred 5-8 minute；
(4) the Pericarpium Citri Reticulatae powder after heating is taken out, it is cooled to room temperature, putting in rustless steel container, warm water is diluted, and the addition of warm water is 3-5 times of Pericarpium Citri Reticulatae powder, continuous stirring about 15 minutes, pumping into Centrafugal spray drying tower again, adopt Centrafugal spray drying tower to carry out spray drying, drying tower inlet temperature is 150 DEG C, leaving air temp is 120 DEG C, collects dried object and is orange meal.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; 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 both fall within the claimed scope of the invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (2)
1. one kind rich in Semen Tritici aestivi oligopeptide zinc seaweed nutritive noodles, it is characterized in that, be made up of the component of following weight: gluten flour 80kg, Semen Tritici aestivi base bud powder 10kg, Sal 0.1kg, vegetable oil 0.06kg, yeast rich in zinc powder 0.04kg, Sargassum powder 4kg, old foster-mother chilli sauce 0.2kg, peanut butter 0.2kg, Herba Houttuyniae powder 0.3kg, orange meal 1.2kg, Pedicellus et Pericarpium Trapae leaf powder 0.3kg, strawberry leaves powder 0.05kg, Semen Nelumbinis powder 0.1kg, Flos abelmoschi manihot seed powder 0.1kg, Flos Lonicerae powder 0.3kg, Fructus Musae corium farinosum 0.4kg, Fructus Momordicae charantiae powder 0.05kg；
The processing method of above-mentioned orange meal is as follows:
(1) after fresh Pericarpium Citri Reticulatae sorting, foreign material are removed, put in pure water and be carried out, maintain water temperature at 35-45 DEG C, first soak 35-40 minute, then pull out after cleaning up and drain surface moisture and put into temperature and be 6-8 DEG C, humidity be 78-82% fresh-keeping warehouse at least preserve more than 4 hours；
(2) Pericarpium Citri Reticulatae in step (1) fresh-keeping warehouse is taken out, send into tumbler and carry out tumbling process, during tumbling every 5-8 minute evacuation once, exhaust tumbling 5-10 minute after vacuum, then vacuum pumping, so circulation 2-4 time every time；
Corn peptide 5g, curcumin 5g, Chinese liquor 20ml, soybean lecithin 20g, Rhizoma Atractylodis polysaccharide 5g, papain 2g, white sugar 30g, purple sweet potato cyanidin 5g, corn starch 10g and Sal 5g is added by every 500g Pericarpium Citri Reticulatae while tumbling；
(3) Pericarpium Citri Reticulatae after tumbling is sent into grinder, continuously grinding 2 hours, cross 200 mesh sieves, it is then fed in reactor, injects steam while stirring, make the steam temperature in reactor reach 110 DEG C-130 DEG C, it is sufficiently stirred for, makes orange meal be heated evenly, heated and stirred 5-8 minute；
(4) the Pericarpium Citri Reticulatae powder after heating is taken out, it is cooled to room temperature, putting in rustless steel container, warm water is diluted, and the addition of warm water is 3-5 times of Pericarpium Citri Reticulatae powder, continuous stirring 15 minutes, pumping into Centrafugal spray drying tower again, adopt Centrafugal spray drying tower to carry out spray drying, drying tower inlet temperature is 150 DEG C, leaving air temp is 120 DEG C, collects dried object and is orange meal.
2. the technique preparing alimentary paste described in claim 1, it is characterised in that step is as follows:
(1) respectively according to expanded environmental condition: temperature 40 DEG C-60 DEG C, pressure 1.5-4.0Mpa, rotating speed 50-80 rev/min, 30-60 minute time, gluten flour, Semen Tritici aestivi base bud powder, yeast rich in zinc powder, Sargassum powder, Herba Houttuyniae powder, orange meal, Pedicellus et Pericarpium Trapae leaf powder, strawberry leaves powder, Semen Nelumbinis powder, Flos abelmoschi manihot seed powder, Flos Lonicerae powder, Fructus Musae corium farinosum, Fructus Momordicae charantiae powder are carried out expanding treatment；
(2) raw material of expanded mistake is mixed with Sal, vegetable oil, old foster-mother's chilli sauce, peanut butter according to rational compatibility share, add suitable quantity of water and be stirred dough-making powder, followed by aging, compound, calendering, cutting, obtain semi-finished product noodles；
(3) according to noodle food baking condition to semi-finished product noodles baking molding, temperature requirement: the temperature of the first warm area is 110-120 DEG C, 30 minutes time；The temperature of the second warm area is 95-110 DEG C, and the time is 10 minutes；Temperature 90-95 DEG C of three-temperature-zone, the time is 10 minutes；
(4) cooling: in about 30-50 DEG C in the cooling tank being equipped with ultraviolet illumination sterilizing, cool down 6-12 minute and namely pack warehouse-in, enters sales section.
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