CN105962066A - Nutritive wheat oligopeptide-spinach noodles - Google Patents
Nutritive wheat oligopeptide-spinach noodles Download PDFInfo
- Publication number
- CN105962066A CN105962066A CN201610299651.4A CN201610299651A CN105962066A CN 105962066 A CN105962066 A CN 105962066A CN 201610299651 A CN201610299651 A CN 201610299651A CN 105962066 A CN105962066 A CN 105962066A
- Authority
- CN
- China
- Prior art keywords
- powder
- noodles
- rice
- spinach
- tritici aestivi
- 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
- 235000012149 noodles Nutrition 0.000 title claims abstract description 72
- 230000000050 nutritive effect Effects 0.000 title claims abstract description 36
- 241000209140 Triticum Species 0.000 title claims abstract description 19
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 63
- 235000009566 rice Nutrition 0.000 claims abstract description 63
- 239000000843 powder Substances 0.000 claims abstract description 62
- 102000015636 Oligopeptides Human genes 0.000 claims abstract description 46
- 108010038807 Oligopeptides Proteins 0.000 claims abstract description 46
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 41
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 41
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 41
- 239000011425 bamboo Substances 0.000 claims abstract description 41
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 36
- 244000269722 Thea sinensis Species 0.000 claims abstract description 33
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 26
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000011575 calcium Substances 0.000 claims abstract description 21
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 21
- 239000001387 apium graveolens Substances 0.000 claims abstract description 17
- 239000011669 selenium Substances 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 13
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 13
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 13
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 12
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000209094 Oryza Species 0.000 claims description 62
- 210000000582 semen Anatomy 0.000 claims description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 55
- 241001330002 Bambuseae Species 0.000 claims description 40
- 241000219315 Spinacia Species 0.000 claims description 35
- 102000002322 Egg Proteins Human genes 0.000 claims description 25
- 108010000912 Egg Proteins Proteins 0.000 claims description 25
- 235000013345 egg yolk Nutrition 0.000 claims description 25
- 238000005406 washing Methods 0.000 claims description 22
- 241000008871 Microula Species 0.000 claims description 21
- 239000002002 slurry Substances 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 20
- 241000006302 Usnea Species 0.000 claims description 16
- 235000009569 green tea Nutrition 0.000 claims description 16
- 235000013616 tea Nutrition 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 claims description 10
- 239000002366 mineral element Substances 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 230000008018 melting Effects 0.000 claims description 5
- 238000002844 melting Methods 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 102100037205 Sal-like protein 2 Human genes 0.000 claims description 3
- 101710192308 Sal-like protein 2 Proteins 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000002708 enhancing effect Effects 0.000 abstract description 7
- 235000014347 soups Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 6
- 206010028980 Neoplasm Diseases 0.000 abstract description 4
- 201000011510 cancer Diseases 0.000 abstract description 4
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 4
- 230000007661 gastrointestinal function Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
- 241000008873 Microula sikkimensis Species 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000300264 Spinacia oleracea Species 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 17
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 15
- 230000000694 effects Effects 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 6
- 235000019606 astringent taste Nutrition 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 5
- 238000009835 boiling Methods 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 238000010612 desalination reaction Methods 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 235000006408 oxalic acid Nutrition 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 230000018109 developmental process Effects 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 4
- 230000002526 effect on cardiovascular system Effects 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 150000003254 radicals Chemical class 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 230000019522 cellular metabolic process Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000011010 flushing procedure Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- -1 lipid peroxide Chemical class 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000792859 Enema Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 244000302512 Momordica charantia Species 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- 101000740206 Mus musculus Sal-like protein 1 Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000007920 enema Substances 0.000 description 1
- 229940095399 enema Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000014951 hematologic disease Diseases 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000004223 radioprotective effect Effects 0.000 description 1
- 108091006091 regulatory enzymes Proteins 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000012239 silicon dioxide Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000829 suppository Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000008728 vascular permeability Effects 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
Abstract
The invention discloses nutritive wheat oligopeptide-spinach noodles. The nutritive wheat oligopeptide-spinach noodles are prepared form the following raw materials: 110-120 of wheat flour, 44-48 of coix seed flour, 41-43 of bamboo rice, 37-39 of spinaches, 6-8 of yolks, 0.6-0.8 of Songluo tea, 0.5-0.7 of microula sikkimensis oil, 0.5-0.7 of celery seed powder, 2-3 of table salt, 1.2-1.3 of wheat oligopeptide, 3-4 of lactobacillus bulgaricus, 11-13 of isomaltulose and 0.4-0.8 of Centrum powder. The nutritive wheat oligopeptide-spinach noodles provided by the invention are rich in nutrition, chewy, fine, smooth and refreshing in taste, boil-resistant, not liable to make the soup turbid and light green in color; the nutritive wheat oligopeptide-spinach noodles are enriched in wheat oligopeptides, organic selenium and organic calcium, and are balanced in nutrition, easy to absorb and appropriate in sour-sweet taste; moreover, the nutritive wheat oligopeptide-spinach noodles are capable of effectively enhancing immunity, improving gastrointestinal functions, improving metabolism, preventing cardio-cerebrovascular diseases, resisting oxidation, resisting senescence, preventing and resisting cancer, and enhancing body vitality.
Description
Technical field
The present invention relates to noodles processing field, specifically, relate to a kind of Semen Tritici aestivi oligopeptide spinach nutritive noodles.
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.Research confirms, polypeptides matter, in addition to there is the Nutrition of general protein, human body is also had very important irreplaceable regulation effect, it is possible to suppression cytopathy, strengthen body immunity, active cell activity, effectively removes free radical, repairs degenerating cell, improve cell metabolism, maintain the normal metabolism of cell.
Selenium is the required trace quantity mineral substance element maintaining health, and it has strong antioxidant action, it is possible to purged body inner lipid peroxide and free radical are to protect cell membrane; improve immunity of organisms, resist external harmful substance, anticancer; slow down aging, promotes upgrowth and development of children.Calcium is the necessary mineral element of human body, mainly presented in crystal in skeleton and tooth, the 5% of mineral in health about percentage of liveweight, the 2% of calcium about percentage of liveweight, calcium is in addition to directly affecting height, moreover it is possible to the activity of regulatory enzyme, regulates hormone secretion, reduce vascular permeability, maintain acid-base balance.
Herba Spinaciae softness is sliding tender, and delicious color is fresh, nutritious; containing mineral such as abundant vitamin C, carotene, protein, Yi Jitie, calcium, phosphorus, it is possible to logical intestinal enema and suppositories; prevent and treat hemorrhoid; enhancing development, strengthens resistance against diseases, protects vision; activate brain function; enhance metabolism, cleaning skin, defying age.
Alimentary paste in the market is usually with Semen Tritici aestivi flour and egg as raw material, it is processed as fresh noodle or dries as fine dried noodles, its mouthfeel and health care are single, mouthfeel and the nutritional need of modern people can not be met, therefore, a kind of Semen Tritici aestivi oligopeptide spinach nutritive noodles of preparation, can improve the mouthfeel of existing noodles, increase the nutrition and health care effect of noodles.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of Semen Tritici aestivi oligopeptide spinach nutritive noodles.
A kind of Semen Tritici aestivi oligopeptide spinach nutritive noodles, is made up of the raw material of following weight portion: wheat flour 110 ~ 120, Semen Coicis powder 44 ~ 48, bamboo rice 41 ~ 43, Herba Spinaciae 37 ~ 39, egg yolk 6 ~ 8, Usnea tea 0.6 ~ 0.8, microula oil 0.5 ~ 0.7, celery seed powder 0.5 ~ 0.7, Sal 2 ~ 3, Semen Tritici aestivi oligopeptide 1.2 ~ 1.3, Lactobacillus bulgaricus 3 ~ 4, isomaltulose 11 ~ 13, Centrum powder 0.4 ~ 0.8.
Described Semen Coicis powder, powder particle diameter is 23 ~ 25 μm, and through fortification, rich in mineral element selenium and calcium, wherein Se content is 18 ~ 20 μ g/g, and calcium content is 16 ~ 18mg/g.
Described Herba Spinaciae, for fresh Herba Spinaciae.
Described egg yolk, for raw egg yolk.
Described Lactobacillus bulgaricus, has activated, and can be directly used for fermentation.
A kind of preparation method of Semen Tritici aestivi oligopeptide spinach nutritive noodles, concrete comprises the following steps:
(1) bamboo rice pure water is rinsed 2 times gently, retain washing water of rice, bamboo rice is pulverized, add the pure water of bamboo rice weight 0.4 ~ 0.5 times amount, defibrination, cross 120 ~ 140 mesh sieves, obtain bamboo rice slurry；
(2) after washing water of rice step (1) obtained stands 6 ~ 8 hours, remove precipitation, add Usnea tea, promote that effective ingredient separates out, be heated to 84 ~ 88 DEG C, soak 6 ~ 8 hours, filter and remove Usnea tea, filtering with the microporous filter membrane of 0.2 μm, 52 ~ 54 DEG C are concentrated in vacuo to being equal in weight of weight and bamboo rice, obtain green tea washing water of rice again；
(3) Herba Spinaciae fresh, without pest and disease damage is selected, clean, retain Radix spinach, cutting, long 2 ~ 3cm, blanching 10 ~ 15 seconds in boiled water, take out, be placed in volume fraction be 66 ~ 68%, temperature be that the edible alcohol solution of 52 ~ 58 DEG C soaks 15 ~ 20 minutes, promote oxalic acid dissolution, drying to without moisture for 56 ~ 60 DEG C, being crushed to particle diameter is 22 ~ 24 μm, obtains Herba Spinaciae powder；
(4) microula oil is added egg yolk, quickly beat uniformly, obtain microula oil egg yolk；
(5) Herba Spinaciae powder, celery seed powder and bamboo rice slurry is added in green tea washing water of rice, mix homogeneously, add isomaltulose, stirring is to melting completely, access Lactobacillus bulgaricus, it is placed in 41 ~ 43 DEG C of ferment at constant temperature 10 ~ 12 hours, the bitterness of desalination celery seed powder and the astringent taste of green tea, obtain lactate fermentation slurry；
(6) wheat flour is mixed homogeneously with Semen Coicis powder, add lactate fermentation slurry, 8 ~ 10 revs/min, stir 6 ~ 8 minutes, add microula oil egg yolk and Sal, 5 ~ 6 revs/min, stir 10 ~ 12 minutes, add water, Semen Tritici aestivi oligopeptide and Centrum powder, 41 ~ 43% (w/w) making water content be dough weight, 6 ~ 7 revs/min, stir 8 ~ 10 minutes, obtain dough；
(7) dough being placed in temperature is 36 ~ 38 DEG C, humidity be 74 ~ 76% environment in proof 20 ~ 30 minutes, take out, obtain proofing of dough；
(8) repeatedly being extruded by proofing of dough 4 times, obtain dough sheet, thickness is 1.1 ~ 1.3mm, cutting, and width is 3.2 ~ 3.6mm, obtains wetted surface bar；
(9) wetted surface bar being carried out microwave drying, sterilize simultaneously, frequency is 21 ~ 23MHz, is dried to 9 ~ 11% (w/w) that moisture is noodles weight, obtains Semen Tritici aestivi oligopeptide spinach nutritive noodles；
(10) packaging, intensity is 2.45 ~ 2.75KGy, radicidation 32 ~ 34 minutes, inspection, obtains finished product.
Semen Coicis powder: balanced in nutrition, it is possible to cosmetic slimming, blood fat reducing, prevention cardiovascular and cerebrovascular disease, cancer-resisting,.
Bamboo rice: fresh and sweet sweet perfume (or spice), delicate fragrance is strong, nutritious, rich in proteins, Concretio silicea Bambusae seu schizostachyi ketone, selenium, magnesium, potassium, it is possible to antioxidation, and defying age is antibacterial, even if season in full summer, bamboo rice meal or medicated porridge are at room temperature placed a couple of days, still undergo no deterioration and spoil and turn sour.
Egg yolk: rich in unsaturated fatty acid, vitamin and mineral element calcium, zinc, selenium etc., it is possible to enhancing development, memory reinforcing, nourishes skin, protects vision, prevent angular chilitis.
Usnea tea: the one of green tea, rich in mineral element and vitamin, it is possible to defying age, antiviral, antioxidation, protect cardiovascular and cerebrovascular vessel, radioprotective, cancer-resisting, fat-reducing is refreshed oneself.
Microula oil: rich in calcium and unsaturated fatty acid, it is possible to enhancing development, prevention cardiovascular and cerebrovascular disease, coordination gastrointestinal function, anti-inflammation, anticancer, defying age.
Celery seed powder: rich in mineral element calcium, ferrum and phosphorus, it is possible to blood pressure lowering, blood fat reducing, heat-clearing and toxic substances removing, calm.
The invention have the advantage that a kind of Semen Tritici aestivi oligopeptide spinach nutritive noodles that the present invention provides, nutritious, color and luster is light green, rich in Semen Tritici aestivi oligopeptide, selenium and calcium, balanced in nutrition, it is easy to absorb, sweet mouthfeel is moderate, it is possible to effectively enhancing immunity, improves gastrointestinal function, strengthen metabolism, prevention cardiovascular and cerebrovascular disease, antioxidation, defying age, cancer-resisting, enhancing body vigor；Herba Spinaciae processes through hot water and edible alcohol solution, it is possible to remove oxalic acid therein, promotes mineral element absorption rate, all adds noodles after the stem of Herba Spinaciae, leaf, root drying and crushing, increases raw material availability, has additional nutrients and local flavor；Bamboo rice is nutritious, and delicate fragrance overflows, and washing water of rice after purification for extracting the effective ingredient of Folium Camelliae sinensis through roguing, after nutritional labeling therein is heated, promotes the leaching of beneficiating ingredient in Folium Camelliae sinensis, shortens soak time, improve work efficiency, saving water resource；By Herba Spinaciae powder, celery seed powder, bamboo rice and green tea washing water of rice through lactic acid bacteria fermentation, sour and sweet palatability, producing flavor component, decomposing macromolecular substances is little molecule, promotes to absorb, the bitterness of desalination bitter melon seed powder and the astringent taste of Folium Camelliae sinensis, prominent flavor component；Coarse grain and flour and rice collocation dough-making powder, promote gastrointestinal function, respectively through quickly, at a slow speed and moderate-speed mixer, promote that material merges, accelerate albumen polymerization, make sensory of noodles chewy, fine and smooth, smooth, and resistant to cook does not mix soup；Wetted surface bar, through microwave drying, can eliminate moisture, can sterilize again, again carries out radicidation, without any additive, natural health after packaging.
Detailed description of the invention
With specific embodiment, the present invention is described below, but is not limitation of the present invention.
Embodiment 1
A kind of Semen Tritici aestivi oligopeptide spinach nutritive noodles, is made up of the raw material of following weight portion: wheat flour 110, Semen Coicis powder 44, bamboo rice 41, Herba Spinaciae 37, egg yolk 6, Usnea tea 0.6, microula oil 0.5, celery seed powder 0.5, Sal 2, Semen Tritici aestivi oligopeptide 1.2, Lactobacillus bulgaricus 3, isomaltulose 11, Centrum powder 0.4.
Described Semen Coicis powder, powder particle diameter is 23 μm, and through fortification, rich in mineral element selenium and calcium, wherein Se content is 18 ~ 20 μ g/g, and calcium content is 16 ~ 18mg/g.
A kind of preparation method of Semen Tritici aestivi oligopeptide spinach nutritive noodles, concrete comprises the following steps:
(1) bamboo rice pure water is rinsed 2 times gently, retain washing water of rice, bamboo rice is pulverized, add the pure water of bamboo rice weight 0.4 times amount, defibrination, cross 120 mesh sieves, obtain bamboo rice slurry；
(2) after washing water of rice step (1) obtained stands 6 hours, remove precipitation, add Usnea tea, promote that effective ingredient separates out, be heated to 84 DEG C, soak 6 hours, filter and remove Usnea tea, filtering with the microporous filter membrane of 0.2 μm, 52 DEG C are concentrated in vacuo to being equal in weight of weight and bamboo rice, obtain green tea washing water of rice again；
(3) Herba Spinaciae fresh, without pest and disease damage is selected, clean, retain Radix spinach, cutting, long 2 ~ 3cm, blanching 10 seconds in boiled water, take out, be placed in volume fraction be 66%, temperature be that the edible alcohol solution of 52 DEG C soaks 15 minutes, promote oxalic acid dissolution, drying to without moisture for 56 DEG C, being crushed to particle diameter is 22 μm, obtains Herba Spinaciae powder；
(4) microula oil is added egg yolk, quickly beat uniformly, obtain microula oil egg yolk；
(5) Herba Spinaciae powder, celery seed powder and bamboo rice slurry is added in green tea washing water of rice, mix homogeneously, add isomaltulose, stirring, to melting completely, accesses Lactobacillus bulgaricus, is placed in 41 DEG C of ferment at constant temperature 10 hours, the bitterness of desalination celery seed powder and the astringent taste of green tea, obtain lactate fermentation slurry；
(6) wheat flour is mixed homogeneously with Semen Coicis powder, add lactate fermentation slurry, 8 revs/min, stir 6 minutes, add microula oil egg yolk and Sal, 5 revs/min, stir 10 minutes, add water, Semen Tritici aestivi oligopeptide and Centrum powder, 41% (w/w) making water content be dough weight, 6 revs/min, stir 8 minutes, obtain dough；
(7) dough being placed in temperature is 36 ~ 38 DEG C, humidity be 74% environment in proof 20 minutes, take out, obtain proofing of dough；
(8) repeatedly being extruded by proofing of dough 4 times, obtain dough sheet, thickness is 1.1mm, cutting, and width is 3.2mm, obtains wetted surface bar；
(9) wetted surface bar being carried out microwave drying, sterilize simultaneously, frequency is 21MHz, is dried to 9% (w/w) that moisture is noodles weight, obtains Semen Tritici aestivi oligopeptide spinach nutritive noodles；
(10) packaging, intensity is 2.45KGy, radicidation 32 minutes, inspection, obtains finished product.
Embodiment 2
A kind of Semen Tritici aestivi oligopeptide spinach nutritive noodles, is made up of the raw material of following weight portion: wheat flour 115, Semen Coicis powder 46, bamboo rice 42, Herba Spinaciae 38, egg yolk 7, Usnea tea 0.7, microula oil 0.6, celery seed powder 0.6, Sal 2.5, Semen Tritici aestivi oligopeptide 1.2, Lactobacillus bulgaricus 3.5, isomaltulose 12, Centrum powder 0.6.
Described Semen Coicis powder, powder particle diameter is 24 μm, and through fortification, rich in mineral element selenium and calcium, wherein Se content is 18 ~ 20 μ g/g, and calcium content is 16 ~ 18mg/g.
A kind of preparation method of Semen Tritici aestivi oligopeptide spinach nutritive noodles, concrete comprises the following steps:
(1) bamboo rice pure water is rinsed 2 times gently, retain washing water of rice, bamboo rice is pulverized, add the pure water of bamboo rice weight 0.4 times amount, defibrination, cross 130 mesh sieves, obtain bamboo rice slurry；
(2) after washing water of rice step (1) obtained stands 7 hours, remove precipitation, add Usnea tea, promote that effective ingredient separates out, be heated to 86 DEG C, soak 7 hours, filter and remove Usnea tea, filtering with the microporous filter membrane of 0.2 μm, 53 DEG C are concentrated in vacuo to being equal in weight of weight and bamboo rice, obtain green tea washing water of rice again；
(3) Herba Spinaciae fresh, without pest and disease damage is selected, clean, retain Radix spinach, cutting, long 2 ~ 3cm, blanching 13 seconds in boiled water, take out, be placed in volume fraction be 67%, temperature be that the edible alcohol solution of 55 DEG C soaks 18 minutes, promote oxalic acid dissolution, drying to without moisture for 58 DEG C, being crushed to particle diameter is 23 μm, obtains Herba Spinaciae powder；
(4) microula oil is added egg yolk, quickly beat uniformly, obtain microula oil egg yolk；
(5) Herba Spinaciae powder, celery seed powder and bamboo rice slurry is added in green tea washing water of rice, mix homogeneously, add isomaltulose, stirring, to melting completely, accesses Lactobacillus bulgaricus, is placed in 42 DEG C of ferment at constant temperature 11 hours, the bitterness of desalination celery seed powder and the astringent taste of green tea, obtain lactate fermentation slurry；
(6) wheat flour is mixed homogeneously with Semen Coicis powder, add lactate fermentation slurry, 9 revs/min, stir 7 minutes, add microula oil egg yolk and Sal, 5 revs/min, stir 11 minutes, add water, Semen Tritici aestivi oligopeptide and Centrum powder, 42% (w/w) making water content be dough weight, 6 revs/min, stir 9 minutes, obtain dough；
(7) dough being placed in temperature is 37 DEG C, humidity be 75% environment in proof 25 minutes, take out, obtain proofing of dough；
(8) repeatedly being extruded by proofing of dough 4 times, obtain dough sheet, thickness is 1.2mm, cutting, and width is 3.4mm, obtains wetted surface bar；
(9) wetted surface bar being carried out microwave drying, sterilize simultaneously, frequency is 22MHz, is dried to 10% (w/w) that moisture is noodles weight, obtains Semen Tritici aestivi oligopeptide spinach nutritive noodles；
(10) packaging, intensity is 2.55KGy, radicidation 33 minutes, inspection, obtains finished product.
Embodiment 3
A kind of Semen Tritici aestivi oligopeptide spinach nutritive noodles, is made up of the raw material of following weight portion: wheat flour 120, Semen Coicis powder 48, bamboo rice 43, Herba Spinaciae 39, egg yolk 8, Usnea tea 0.8, microula oil 0.7, celery seed powder 0.7, Sal 3, Semen Tritici aestivi oligopeptide 1.3, Lactobacillus bulgaricus 4, isomaltulose 13, Centrum powder 0.8.
Described Semen Coicis powder, powder particle diameter is 25 μm, and through fortification, rich in mineral element selenium and calcium, wherein Se content is 18 ~ 20 μ g/g, and calcium content is 16 ~ 18mg/g.
A kind of preparation method of Semen Tritici aestivi oligopeptide spinach nutritive noodles, concrete comprises the following steps:
(1) bamboo rice pure water is rinsed 2 times gently, retain washing water of rice, bamboo rice is pulverized, add the pure water of bamboo rice weight 0.5 times amount, defibrination, cross 140 mesh sieves, obtain bamboo rice slurry；
(2) after washing water of rice step (1) obtained stands 8 hours, remove precipitation, add Usnea tea, promote that effective ingredient separates out, be heated to 88 DEG C, soak 8 hours, filter and remove Usnea tea, filtering with the microporous filter membrane of 0.2 μm, 54 DEG C are concentrated in vacuo to being equal in weight of weight and bamboo rice, obtain green tea washing water of rice again；
(3) Herba Spinaciae fresh, without pest and disease damage is selected, clean, retain Radix spinach, cutting, long 2 ~ 3cm, blanching 15 seconds in boiled water, take out, be placed in volume fraction be 68%, temperature be that the edible alcohol solution of 58 DEG C soaks 20 minutes, promote oxalic acid dissolution, drying to without moisture for 60 DEG C, being crushed to particle diameter is 24 μm, obtains Herba Spinaciae powder；
(4) microula oil is added egg yolk, quickly beat uniformly, obtain microula oil egg yolk；
(5) Herba Spinaciae powder, celery seed powder and bamboo rice slurry is added in green tea washing water of rice, mix homogeneously, add isomaltulose, stirring, to melting completely, accesses Lactobacillus bulgaricus, is placed in 43 DEG C of ferment at constant temperature 12 hours, the bitterness of desalination celery seed powder and the astringent taste of green tea, obtain lactate fermentation slurry；
(6) wheat flour is mixed homogeneously with Semen Coicis powder, add lactate fermentation slurry, 10 revs/min, stir 8 minutes, add microula oil egg yolk and Sal, 6 revs/min, stir 12 minutes, add water, Semen Tritici aestivi oligopeptide and Centrum powder, 43% (w/w) making water content be dough weight, 7 revs/min, stir 10 minutes, obtain dough；
(7) dough being placed in temperature is 38 DEG C, humidity be 76% environment in proof 30 minutes, take out, obtain proofing of dough；
(8) repeatedly being extruded by proofing of dough 4 times, obtain dough sheet, thickness is 1.3mm, cutting, and width is 3.6mm, obtains wetted surface bar；
(9) wetted surface bar being carried out microwave drying, sterilize simultaneously, frequency is 23MHz, is dried to 11% (w/w) that moisture is noodles weight, obtains Semen Tritici aestivi oligopeptide spinach nutritive noodles；
(10) packaging, intensity is 2.75KGy, radicidation 34 minutes, inspection, obtains finished product.
Comparative example
Commercially available common noodles.
The main nutrient composition of embodiment noodles measures:
Take a number of embodiment noodles, its main nutrient composition is measured, the results are shown in Table 1.
Table 1: the main nutrient composition of embodiment noodles
| Project | Semen Tritici aestivi oligopeptide/(μ g/mg) | Selenium/(mg/Kg) | Calcium/(mg/Kg) |
| Embodiment 1 | 356 | 18.2 | 122 |
| Embodiment 2 | 365 | 19.3 | 125 |
| Embodiment 3 | 373 | 21.1 | 128 |
| Comparative example | 103 | 1.8 | 12 |
From table 1 it can be seen that the Semen Tritici aestivi oligopeptide spinach nutritive noodles of embodiment, the rich content of Semen Tritici aestivi oligopeptide, selenium and calcium, human body demand can be met completely.
Embodiment and comparative example noodles strip-breaking rate and boil the detection of loss rate:
Strip-breaking rate: take 40 noodles and put in boiling water, keeps the fluidized state of water to boil 4min, chooses gently with bamboo chopsticks, calculate ripe noodles strip-breaking rate.
Ripe strip-breaking rate (%)=sectional strip radical/40 × 100%
Boil loss: putting surveying the noodle soup after strip-breaking rate boils face to room temperature, pour in 500ml volumetric flask, the water of flushing for several times, and is proceeded in volumetric flask by distilled water flushing in the lump, is settled to 500ml mix homogeneously.Measure 200ml noodle soup, put in 250ml beaker, after first heating evaporation falls major part noodle soup on electric furnace, then put it into 105 DEG C of baking ovens and dry to constant weight.
Cooking loss rate (%)=2.5M/ ［ G × (1-W) ］ × 100%
In formula: the quality (g) of dry in M-200ml noodle soup；
G-boils the quality (g) of above bar；
W-boils the moisture (%) of above bar.
Take a number of embodiment and comparative example noodles, put in the pot filling 500ml boiling water and boil 4min, immediately noodles are pulled out, be placed in cold water immersion 30s, drain in the twine container that leaks, then blot noodles surface moisture with filter paper, to be measured with preservative film parcel.
Detecting embodiment and comparative example noodles, strip-breaking rate and the testing result boiling loss rate are shown in Table 2.
Table 2: embodiment and comparative example noodles strip-breaking rate and the testing result boiling loss rate
| Project | Strip-breaking rate/(%) | Cooking loss rate/(%) |
| Embodiment 1 | 4.4 | 8.7 |
| Embodiment 2 | 3.5 | 8.2 |
| Embodiment 3 | 3.6 | 8.1 |
| Comparative example | 8.5 | 10.6 |
From table 2 it can be seen that the Semen Tritici aestivi oligopeptide spinach nutritive noodles of embodiment, strip-breaking rate and to boil loss rate substantially little compared with comparative example, illustrate that the Semen Tritici aestivi oligopeptide spinach nutritive noodles of the present invention can keep preferable integrity after boiling.
Embodiment and the subjective appreciation of comparative example noodles:
Randomly choosing the experimenter 40 of 18 ~ 65 years old, embodiment and comparative example noodles are carried out subjective appreciation, and gives a mark, each full marks is 10 points, averages.The results of sensory evaluation of embodiment and comparative example noodles is shown in Table 3.
Table 3: embodiment and the results of sensory evaluation of comparative example noodles
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Color and luster | 9 | 9 | 9 | 6 |
| Apparent state | 9 | 9 | 9 | 7 |
| Palatability | 9 | 9 | 9 | 7 |
| Toughness | 9 | 9 | 9 | 6 |
| Slickness | 9 | 9 | 9 | 8 |
| Fragrance | 9 | 9 | 9 | 7 |
From table 3 it can be seen that the Semen Tritici aestivi oligopeptide spinach nutritive noodles of embodiment, color and luster is light green, bright, fine and smooth smooth, does not stick tooth, does not mix soup, neither too hard, nor too soft, resistance to chews, and high resilience, delicate fragrance overflows, and sweet mouthfeel is moderate, obtains liking of consumers in general.
Embodiment and effect of comparative example noodles defying age:
Randomly choose 200 experimenters, it is randomly divided into 4 groups, often organizing 50 people, select the age at 18 ~ 65 years old, physical condition is good, without obvious brain, the heart, liver, lung, kidney, Hematological Diseases, history without Long-term taking medicine, the noodles 100 grams of the most each this group edible, the tested time is 60 days, all carry out the inspection of blood, liver and immunology, and record check result in hospital before and after tested；Effect of embodiment and comparative example noodles defying age is shown in Table 2.
Table 2: embodiment and effect of comparative example noodles defying age
From table 2 it can be seen that, the Semen Tritici aestivi oligopeptide spinach nutritive noodles of embodiment, tested after, the index of the blood of experimenter, liver and immunology is significantly better than that comparative example, body function strengthens, and illustrates that the Semen Tritici aestivi oligopeptide spinach nutritive noodles that the present invention provides has obvious anti-senescence function.
Claims (6)
1. a Semen Tritici aestivi oligopeptide spinach nutritive noodles, it is characterized in that, be made up of the raw material of following weight portion: wheat flour 110 ~ 120, Semen Coicis powder 44 ~ 48, bamboo rice 41 ~ 43, Herba Spinaciae 37 ~ 39, egg yolk 6 ~ 8, Usnea tea 0.6 ~ 0.8, microula oil 0.5 ~ 0.7, celery seed powder 0.5 ~ 0.7, Sal 2 ~ 3, Semen Tritici aestivi oligopeptide 1.2 ~ 1.3, Lactobacillus bulgaricus 3 ~ 4, isomaltulose 11 ~ 13, Centrum powder 0.4 ~ 0.8.
The most according to claim 1, Semen Tritici aestivi oligopeptide spinach nutritive noodles, it is characterised in that described Semen Coicis powder, powder particle diameter is 23 ~ 25 μm, and through fortification, rich in mineral element selenium and calcium, wherein Se content is 18 ~ 20 μ g/g, and calcium content is 16 ~ 18mg/g.
The most according to claim 1, Semen Tritici aestivi oligopeptide spinach nutritive noodles, it is characterised in that described Herba Spinaciae, for fresh Herba Spinaciae.
The most according to claim 1, Semen Tritici aestivi oligopeptide spinach nutritive noodles, it is characterised in that described egg yolk, for raw egg yolk.
The most according to claim 1, Semen Tritici aestivi oligopeptide spinach nutritive noodles, it is characterised in that described Lactobacillus bulgaricus, activated.
The preparation method of Semen Tritici aestivi oligopeptide spinach nutritive noodles the most according to claim 1, it is characterised in that concrete comprises the following steps:
(1) bamboo rice pure water is rinsed 2 times gently, retain washing water of rice, bamboo rice is pulverized, add the pure water of bamboo rice weight 0.4 ~ 0.5 times amount, defibrination, cross 120 ~ 140 mesh sieves, obtain bamboo rice slurry；
(2) after washing water of rice step (1) obtained stands 6 ~ 8 hours, remove precipitation, add Usnea tea, it is heated to 84 ~ 88 DEG C, soak 6 ~ 8 hours, filter and remove Usnea tea, then filter with the microporous filter membrane of 0.2 μm, 52 ~ 54 DEG C are concentrated in vacuo to being equal in weight of weight and bamboo rice, obtain green tea washing water of rice；
(3) Herba Spinaciae fresh, without pest and disease damage is selected, clean, retain Radix spinach, cutting, long 2 ~ 3cm, blanching 10 ~ 15 seconds in boiled water, take out, be placed in volume fraction be 66 ~ 68%, temperature be that the edible alcohol solution of 52 ~ 58 DEG C soaks 15 ~ 20 minutes, drying to without moisture for 56 ~ 60 DEG C, being crushed to particle diameter is 22 ~ 24 μm, obtains Herba Spinaciae powder；
(4) microula oil is added egg yolk, quickly beat uniformly, obtain microula oil egg yolk；
(5) Herba Spinaciae powder, celery seed powder and bamboo rice slurry is added in green tea washing water of rice, mix homogeneously, add isomaltulose, stirring, to melting completely, accesses Lactobacillus bulgaricus, is placed in 41 ~ 43 DEG C of ferment at constant temperature 10 ~ 12 hours, obtains lactate fermentation slurry；
(6) wheat flour is mixed homogeneously with Semen Coicis powder, add lactate fermentation slurry, 8 ~ 10 revs/min, stir 6 ~ 8 minutes, add microula oil egg yolk and Sal, 5 ~ 6 revs/min, stir 10 ~ 12 minutes, add water, Semen Tritici aestivi oligopeptide and Centrum powder, 41 ~ 43% (w/w) making water content be dough weight, 6 ~ 7 revs/min, stir 8 ~ 10 minutes, obtain dough；
(7) dough being placed in temperature is 36 ~ 38 DEG C, humidity be 74 ~ 76% environment in proof 20 ~ 30 minutes, take out, obtain proofing of dough；
(8) repeatedly being extruded by proofing of dough 4 times, obtain dough sheet, thickness is 1.1 ~ 1.3mm, cutting, and width is 3.2 ~ 3.6mm, obtains wetted surface bar；
(9) wetted surface bar being carried out microwave drying, sterilize simultaneously, frequency is 21 ~ 23MHz, is dried to 9 ~ 11% (w/w) that moisture is noodles weight, obtains Semen Tritici aestivi oligopeptide spinach nutritive noodles；
(10) packaging, intensity is 2.45 ~ 2.75KGy, radicidation 32 ~ 34 minutes, inspection, obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610299651.4A CN105962066A (en) | 2016-05-09 | 2016-05-09 | Nutritive wheat oligopeptide-spinach noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610299651.4A CN105962066A (en) | 2016-05-09 | 2016-05-09 | Nutritive wheat oligopeptide-spinach noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105962066A true CN105962066A (en) | 2016-09-28 |
Family
ID=56992779
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610299651.4A Pending CN105962066A (en) | 2016-05-09 | 2016-05-09 | Nutritive wheat oligopeptide-spinach noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105962066A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307291A (en) * | 2017-07-15 | 2017-11-03 | 合肥市晶谷米业有限公司 | A kind of nutrition and health care sweet osmanthus black rice noodles |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192561A (en) * | 2015-10-09 | 2015-12-30 | 田金举 | Wheat oligopeptide-enriched nutritional noodles and production technology thereof |
-
2016
- 2016-05-09 CN CN201610299651.4A patent/CN105962066A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192561A (en) * | 2015-10-09 | 2015-12-30 | 田金举 | Wheat oligopeptide-enriched nutritional noodles and production technology thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307291A (en) * | 2017-07-15 | 2017-11-03 | 合肥市晶谷米业有限公司 | A kind of nutrition and health care sweet osmanthus black rice noodles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101275762B1 (en) | Maturing method of chicken using native grass enzyme and Matured chicken thereof | |
| CN105533430A (en) | Nutritive selenium-enriched wheat oligopeptide-Chinese mahogany sprout noodles | |
| KR101766308B1 (en) | The manufacturing method on drying slice Using the seasoning shellfish | |
| CN107397149A (en) | Instant colored glue of a kind of beautifying face and moistering lotion, anti-aging and preparation method thereof | |
| KR101377041B1 (en) | Ginseng food additives and the manufacturing method for functional foods | |
| CN106616109A (en) | Preparation method for ganoderma lucidum beverage | |
| CN105767893A (en) | Sweet-potato-flavor nutritional noodles for children | |
| KR20170036886A (en) | A method of preparing beverage using pear, stone cell and strawberry | |
| CN105962068A (en) | Wheat-oligopeptide-enriched nutritive pumpkin noodles | |
| KR101981564B1 (en) | Functional Kimchi Using Granulated and Its Manufacturing Method | |
| CN106722797A (en) | Flavor chilli sauce | |
| CN103461909B (en) | Purple sweet potato food and preparing method thereof | |
| KR102054487B1 (en) | Odie-buckwheat cotton and Preparing method thereof | |
| CN105962067A (en) | Mango-flavor nutritive noodles for children | |
| KR20160034649A (en) | Ark shell food manufacturing method use japanese apricot educt and Agave syrup | |
| CN105962066A (en) | Nutritive wheat oligopeptide-spinach noodles | |
| CN104207057A (en) | Comprehensive-nutrition common yam rhizome and coarse grain vermicelli | |
| CN107183618A (en) | A kind of sugar-vinegar garlic for improving immunity and preparation method thereof | |
| CN106307287A (en) | Spicy and salty baby corn | |
| KR101970215B1 (en) | Manufacturing method of vinegar, and vinegar using by the same | |
| KR100875081B1 (en) | Method for producing ascidian salted seafood using deep ocean water and ascidian salted seafood produced by the same | |
| CN105747103A (en) | Radix Rhodiolae Sacrae nutritional noodles rich in wheat oligopeptide | |
| KR20100101327A (en) | Method of preparing red ginseng kimchi | |
| CN104705694A (en) | Blood pressure reduction alcohol-expelling kudzuvine root egg beancurd and making method thereof | |
| KR101813496B1 (en) | Composition of gruel and rice gruel manufactured by using the same |
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: 20160928 |
|
| RJ01 | Rejection of invention patent application after publication |