CN109393472A - A kind of seaweed instant noodles low in calories and preparation method thereof - Google Patents
A kind of seaweed instant noodles low in calories and preparation method thereof Download PDFInfo
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- CN109393472A CN109393472A CN201811316887.XA CN201811316887A CN109393472A CN 109393472 A CN109393472 A CN 109393472A CN 201811316887 A CN201811316887 A CN 201811316887A CN 109393472 A CN109393472 A CN 109393472A
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- China
- Prior art keywords
- instant noodles
- seaweed
- calories
- low
- alginate
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 67
- 241001474374 Blennius Species 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title abstract description 26
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 41
- 239000002002 slurry Substances 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 16
- 229920000615 alginic acid Polymers 0.000 claims abstract description 16
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229940072056 alginate Drugs 0.000 claims abstract description 15
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 9
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000013268 sustained release Methods 0.000 claims abstract description 7
- 239000012730 sustained-release form Substances 0.000 claims abstract description 7
- 239000002562 thickening agent Substances 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 238000000465 moulding Methods 0.000 claims description 19
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 18
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 10
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 10
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 10
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 10
- 235000010493 xanthan gum Nutrition 0.000 claims description 10
- 239000000230 xanthan gum Substances 0.000 claims description 10
- 229920001285 xanthan gum Polymers 0.000 claims description 10
- 229940082509 xanthan gum Drugs 0.000 claims description 10
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 9
- 229920002752 Konjac Polymers 0.000 claims description 9
- 229920001100 Polydextrose Polymers 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 9
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 9
- 229960003681 gluconolactone Drugs 0.000 claims description 9
- 239000004033 plastic Substances 0.000 claims description 9
- 235000013856 polydextrose Nutrition 0.000 claims description 9
- 239000001259 polydextrose Substances 0.000 claims description 9
- 229940035035 polydextrose Drugs 0.000 claims description 9
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 6
- 229960003563 calcium carbonate Drugs 0.000 claims description 6
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 6
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 6
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 6
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 6
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 4
- 239000001527 calcium lactate Substances 0.000 claims description 4
- 229960002401 calcium lactate Drugs 0.000 claims description 4
- 235000011086 calcium lactate Nutrition 0.000 claims description 4
- 235000010408 potassium alginate Nutrition 0.000 claims description 4
- 239000000737 potassium alginate Substances 0.000 claims description 4
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 claims description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229960005069 calcium Drugs 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 229960002713 calcium chloride Drugs 0.000 claims description 2
- 235000011148 calcium chloride Nutrition 0.000 claims description 2
- 239000004227 calcium gluconate Substances 0.000 claims description 2
- 229960004494 calcium gluconate Drugs 0.000 claims description 2
- 235000013927 calcium gluconate Nutrition 0.000 claims description 2
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 2
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 2
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 2
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims 2
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid group Chemical group S(O)(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims 2
- 244000248349 Citrus limon Species 0.000 claims 1
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims 1
- 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 claims 1
- 239000000783 alginic acid Substances 0.000 claims 1
- 229960001126 alginic acid Drugs 0.000 claims 1
- 150000004781 alginic acids Chemical group 0.000 claims 1
- 235000001465 calcium Nutrition 0.000 claims 1
- 235000010216 calcium carbonate Nutrition 0.000 claims 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical group OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 claims 1
- 238000004108 freeze drying Methods 0.000 claims 1
- 229940005657 pyrophosphoric acid Drugs 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 235000015424 sodium Nutrition 0.000 claims 1
- 235000014347 soups Nutrition 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 229940099352 cholate Drugs 0.000 abstract description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 2
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 150000003626 triacylglycerols Chemical class 0.000 abstract description 2
- 208000008589 Obesity Diseases 0.000 abstract 1
- 238000009825 accumulation Methods 0.000 abstract 1
- 229910052793 cadmium Inorganic materials 0.000 abstract 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 abstract 1
- 239000000835 fiber Substances 0.000 abstract 1
- 238000001727 in vivo Methods 0.000 abstract 1
- 229910052751 metal Inorganic materials 0.000 abstract 1
- 239000002184 metal Substances 0.000 abstract 1
- 235000020824 obesity Nutrition 0.000 abstract 1
- 231100000614 poison Toxicity 0.000 abstract 1
- 230000007096 poisonous effect Effects 0.000 abstract 1
- 229910052712 strontium Inorganic materials 0.000 abstract 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 24
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 9
- 235000010413 sodium alginate Nutrition 0.000 description 9
- 239000000661 sodium alginate Substances 0.000 description 9
- 229940005550 sodium alginate Drugs 0.000 description 9
- 238000009777 vacuum freeze-drying Methods 0.000 description 9
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical group [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 8
- 238000007710 freezing Methods 0.000 description 8
- 230000008014 freezing Effects 0.000 description 8
- 239000012153 distilled water Substances 0.000 description 7
- 238000007493 shaping process Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000019820 disodium diphosphate Nutrition 0.000 description 4
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical group [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 4
- 235000010410 calcium alginate Nutrition 0.000 description 2
- 239000000648 calcium alginate Substances 0.000 description 2
- 229960002681 calcium alginate Drugs 0.000 description 2
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000195493 Cryptophyta Species 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- FYHXNYLLNIKZMR-UHFFFAOYSA-N calcium;carbonic acid Chemical compound [Ca].OC(O)=O FYHXNYLLNIKZMR-UHFFFAOYSA-N 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of seaweed instant noodles low in calories, are related to food processing technology field, including slurry and forming agent, wherein slurry includes following proportion raw material: alginate 1%~3%, dietary fiber 3%~6%, thickener 0.2%~1% and excess water；Forming agent includes following proportion raw material: food-grade calcium salt 70%~80%, sustained release agent 1%~2%, acidity regulator 15%-30%, the invention also discloses the production methods of the seaweed instant noodles low in calories.Present invention process is simple, easy controlled operation, the instant noodles heat of preparation is low, rehydration is fast, convenient, in good taste, good toughness, receives soup ability strong, alginate in the instant noodles is a natural fiber element, the absorption of fatty sugar and cholate can be slowed down, have the function of reducing serum cholesterol, triglycerides and blood glucose in blood, it can the modern diseases such as preventing hypertension, diabetes, obesity；It can inhibit the accumulation in vivo such as poisonous metal such as strontium, cadmium, lead in enteron aisle.
Description
Technical field
The present invention relates to wheaten food processing technique fields more particularly to a kind of seaweed instant noodles low in calories and preparation method thereof.
Background technique
Currently, instant noodles are also known as the instant noodles, instant noodles, instant noodles, bubble face, it is that one kind can be steeped within the short time with hot water
The flour-made food of prepared food, type have fried, non-fried, as rhythm of life accelerates and improvement of living standard, disappear
Expense person not merely considers the agility of food, and more aspects begin to focus on the factors such as the health, green, fashion of food, greatly
Most consumers have appreciated that instant noodles (instant noodles) belong to the efficient and convenient food of high heat, low nutrition, and current instant noodles
(instant noodles) are except in addition to seasoning has larger difference, face body construction technique and raw material, mouthfeel are homogeneous serious, therefore consumer
It is lower and lower to the demand temperature of instant noodles (instant noodles).
Summary of the invention
In order to solve the above technical problems, the invention discloses a kind of seaweed instant noodles low in calories and preparation method thereof.
To achieve the above object, the present invention adopts the following technical solutions:
A kind of seaweed instant noodles low in calories, which is characterized in that including slurry and forming agent, wherein slurry includes matching as follows
Than raw material:
Alginate 1%~3%
Dietary fiber 3%~6%
Thickener 0.2%~1%
Excess water；
Forming agent includes following proportion raw material:
Food-grade calcium salt 70%~80%
Sustained release agent 1%~2%
Acidity regulator 15%-30%
Further, alginate is uniformly mixed according to a certain percentage with dietary fiber, thickener, phase is then added
The excess water that should be measured is dissolved, and slurry is obtained, and defoams, is stand-by.
Further, the alginate is one or both of sodium alginate, potassium alginate, and alginate viscosity
Range is 1000~1400mPa.s.
Further, the dietary fiber is one or more of konjaku flour, polydextrose, oligoisomaltose.
Further, the thickener be xanthan gum, it is one or two kinds of in sodium carboxymethylcellulose.
Further, food-grade calcium salt, sustained release agent, acidity regulator are uniformly mixed according to a certain percentage, are made into
Type agent, for use.
Further, the food-grade calcium salt is calcium sulfate, calcium carbonate, calcium lactate, calcium chloride, one in calcium gluconate
Kind is several.
Further, the sustained release agent is Sodium Acid Pyrophosphate, in sodium pyrophosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate
One or more.
Further, the acidity regulator is one or both of citric acid, glucono-δ-lactone.
Alginate weight ratio in the production method of above-mentioned seaweed instant noodles low in calories, forming agent and slurry is 0.3-1:
0.5-2 mixes slurry and forming agent, quickly pours into die for molding after mixing evenly, and placement 2h or more is i.e. plastic,
It is cut into required shape after molding with equipment, freezes 2-4h, then vacuum freeze drying again, it is instant that seaweed low in calories can be obtained
Face.
The invention has the advantages that compared with prior art, the advantages and positive effects of the present invention are:
1, contain marine algae extract alginate in instant noodles made of the present invention, while being added to other dietary fibers,
Manufactured instant noodles heat is low, in good taste, good toughness；
2, the present invention is during making seaweed instant noodles, using the technique of vacuum freeze drying after first freezing, so
The seaweed instant noodles of production have the characteristics that rehydration is fast, and the instant noodles after rehydration are in the situation for keeping original toughness mouthfeel constant
Under, the honeycomb of formation can preferably receive soup；
3, alginate is utilized in instant noodles made of the present invention and calcium salt forms the principle of gel, forms calcium alginate
Gel, the calcium in calcium alginate are easy to be absorbed by the body, and have the effect of certain replenish the calcium；
4, instant noodles made of the present invention contain alginate (seaweed glue), can combine the huge sum of moneys such as lead, the arsenic in enteron aisle
Belong to, excrete, keep enteron aisle clean, improve constitution, the Ministry of Public Health, China was just ratified early in 1997 with the approval number of 97-65: sea
Phycocolloid is the substance with lead-expelling function, can be widely applied in all kinds of health care products, seaweed glue can also slow down fatty sugar and
The absorption of cholate has the function of reducing serum cholesterol, triglycerides and blood glucose in blood, can preventing hypertension, diabetes, fertilizer
The modern diseases such as fat disease.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, the described embodiment is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts all belongs to
In the scope of protection of the invention.
Embodiment 1
1. the preparation of slurry
Weigh 15g viscosity be the sodium alginate of 1320mPa.s, 10g konjaku flour, 5g xanthan gum, 1g sodium carboxymethylcellulose,
10g polydextrose, 10g oligoisomaltose are uniformly mixed, and then plus 949g distilled water is dissolved, and obtains slurry, standing disappears
Bubble, it is spare.
2. the preparation of forming agent
Weigh 7.875g calcium sulfate, 0.21g sodium pyrophosphate, 1.575g citric acid, the mixing of 0.84g glucono-δ-lactone
It uniformly is made into forming agent, then plus on a small quantity water dissolves to obtain shaping dope, for use.
3. the preparation of seaweed instant noodles low in calories
The slurry of above-mentioned seaweed instant noodles is mixed with forming agent, quickly pours into die for molding after mixing evenly, is placed
2h or more is i.e. plastic, is cut into required shape after molding with equipment, carries out vacuum freeze drying after freezing 2h, can be obtained low
Heat seaweed instant noodles.
Embodiment 2
1. the preparation of slurry
Weigh 20g viscosity be the sodium alginate of 1024mPa.s, 5g konjaku flour, 2g xanthan gum, 1g sodium carboxymethylcellulose,
10g polydextrose, 10g oligoisomaltose are uniformly mixed, and then plus 952g distilled water is dissolved, and obtains slurry, standing disappears
Bubble, it is spare.
2. the preparation of forming agent
It weighs 7.5g calcium sulfate, 0.2g sodium pyrophosphate, 1.5g citric acid, 0.8g glucono-δ-lactone and is uniformly mixed and match
At forming agent, then plus on a small quantity water dissolves to obtain shaping dope, for use.
3. the preparation of seaweed instant noodles low in calories
The slurry of above-mentioned seaweed instant noodles is mixed with forming agent, quickly pours into die for molding after mixing evenly, is placed
2h or more is i.e. plastic, is cut into required shape after molding with equipment, carries out vacuum freeze drying after freezing 3h, can be obtained low
Heat seaweed instant noodles.
Embodiment 3
1. the preparation of slurry:
Weigh 20g viscosity be the sodium alginate of 1024mPa.s, 15g konjaku flour, 1g xanthan gum, 1g sodium carboxymethylcellulose,
5g polydextrose, 10g oligoisomaltose are uniformly mixed, and then plus 948g distilled water is dissolved, and obtains slurry, standing disappears
Bubble, it is spare.
2. the preparation of forming agent
8g calcium carbonate, 0.1g Sodium Acid Pyrophosphate, 1g citric acid, 0.9g glucono-δ-lactone is weighed to be uniformly mixed
It is made into forming agent, then plus on a small quantity water dissolves to obtain shaping dope, for use.
3. the preparation of seaweed instant noodles low in calories
The slurry of above-mentioned seaweed instant noodles is mixed with forming agent, quickly pours into die for molding after mixing evenly, is placed
2h or more is i.e. plastic, is cut into required shape after molding with equipment, carries out vacuum freeze drying after freezing 4h, can be obtained low
Heat seaweed instant noodles.
Embodiment 4
1. the preparation of seaweed instant noodles slurry
Weigh 20g viscosity be the potassium alginate of 1024mPa.s, 15g konjaku flour, 1g xanthan gum, 1g sodium carboxymethylcellulose,
5g polydextrose, 10g oligoisomaltose are uniformly mixed, and then plus 948g distilled water is dissolved, and obtains slurry, standing disappears
Bubble, it is spare.
2. the preparation of forming agent
8g calcium carbonate, 0.1g Sodium Acid Pyrophosphate, 1g citric acid, 0.9g glucono-δ-lactone is weighed to be uniformly mixed
It is made into forming agent, then plus on a small quantity water dissolves to obtain shaping dope, for use.
3. the preparation of seaweed instant noodles low in calories
The slurry of above-mentioned seaweed instant noodles is mixed with forming agent, quickly pours into die for molding after mixing evenly, is placed
2h or more is i.e. plastic, is cut into required shape after molding with equipment, carries out vacuum freeze drying after freezing 2.5h, can be obtained
Seaweed instant noodles low in calories.
Embodiment 5
The preparation of slurry
Weigh 15g viscosity be the sodium alginate of 1320mPa.s, 10g konjaku flour, 5g xanthan gum, 1g sodium carboxymethylcellulose,
10g polydextrose, 10g oligoisomaltose are uniformly mixed, and then plus 949g distilled water is dissolved, and obtains slurry, standing disappears
Bubble, it is spare.
2. the preparation of forming agent
Weigh 7.875g calcium carbonate, 0.21g sodium pyrophosphate, 1.575g citric acid, the mixing of 0.84g glucono-δ-lactone
It uniformly is made into forming agent, then plus on a small quantity water dissolves to obtain shaping dope, for use.
3. the preparation of seaweed instant noodles low in calories
The slurry of above-mentioned seaweed instant noodles is mixed with forming agent, quickly pours into die for molding after mixing evenly, is placed
2h or more is i.e. plastic, is cut into required shape after molding with equipment, carries out vacuum freeze drying after freezing 3.5h, can be obtained
Seaweed instant noodles low in calories.
Control group example 1
1. the preparation of seaweed instant noodles slurry
Weigh 15g viscosity be the sodium alginate of 1320mPa.s, 10g konjaku flour, 5g xanthan gum, 1g sodium carboxymethylcellulose,
10g polydextrose, 10g oligoisomaltose are uniformly mixed, and then plus 949g distilled water is dissolved, and obtains slurry, standing disappears
Bubble, it is spare.
2. the preparation of forming agent
Weigh 7.875g calcium lactate, 0.21g sodium pyrophosphate, 1.575g citric acid, the mixing of 0.84g glucono-δ-lactone
It uniformly is made into forming agent, then plus on a small quantity water dissolves to obtain shaping dope, for use.
3. the preparation of seaweed instant noodles low in calories
The slurry of above-mentioned seaweed instant noodles is mixed with forming agent, quickly pours into die for molding after mixing evenly, is placed
2h or more is i.e. plastic, is cut into required shape after molding with equipment, carries out vacuum freeze drying after freezing 2h, can be obtained low
Heat seaweed instant noodles.
Control group example 2
1. the preparation of seaweed instant noodles slurry
Weigh 20g viscosity be the sodium alginate of 1024mPa.s, 15g konjaku flour, 5g xanthan gum, 5g sodium carboxymethylcellulose,
5g polydextrose, 10g oligoisomaltose are uniformly mixed, and then plus 940g distilled water is dissolved, and obtains slurry, standing disappears
Bubble, it is spare.
2. the preparation of forming agent
8g calcium carbonate, 0.1g Sodium Acid Pyrophosphate, 1g citric acid, 0.9g glucono-δ-lactone is weighed to be uniformly mixed
It is made into forming agent, then plus on a small quantity water dissolves to obtain shaping dope, for use.
3. the preparation of seaweed instant noodles low in calories
The slurry of above-mentioned seaweed instant noodles is mixed with forming agent, quickly pours into die for molding after mixing evenly, is placed
2h or more is i.e. plastic, is cut into required shape after molding with equipment, carries out vacuum freeze drying after freezing 3h, can be obtained low
Heat seaweed instant noodles.
Seaweed instant noodles low in calories made by above-mentioned five embodiments and two control group embodiments are subjected to hardness, bullet
Property, chewiness are tested, measuring method:
Be placed under P/25 probe and be measured, each sample at least in triplicate, wherein TPA parameter setting: speed before test
Rate 30mm/min, test rate 60mm/min, rate 60mm/min after test, compression degree 50%, two second compression interval times
1s。
Test result is as follows shown in table one:
Table one
| Serial number | 1 | 2 | 3 | 4 | 5 | Control group example 1 | Control group example 2 |
| Hardness (N) | 8.51±0.01 | 8.33±0.02 | 9.23±0.02 | 9.99±0.02 | 8.99±0.03 | 9.53±0.02 | 8.11±0.01 |
| Elastic (mm) | 5.52±0.03 | 5.31±0.01 | 6.23±0.01 | 6.01±0.03 | 5.92±0.02 | 4.11±0.01 | 4.02±0.03 |
| Chewiness (mJ) | 7.13±0.02 | 6.97±0.02 | 7.99±0.03 | 8.15±0.03 | 7.85±0.01 | 6.81±0.02 | 6.77±0.02 |
The sensory evaluation knot of seaweed instant noodles low in calories made by above-mentioned five embodiments and two control group embodiments
Fruit is as shown in Table 2:
Table two
| Serial number | Judge result |
| 1 | Rehydration is preferable, relatively sticks to one's teeth, and has bite, and malleable is preferable, receives soup ability general |
| 2 | Rehydration is preferable, relatively sticks to one's teeth, and has bite, and malleable is general, receives soup ability general |
| 3 | Rehydration is good, tasty and refreshing not stick to one's teeth, and has bite, and malleable is preferable, receives soup ability good |
| 4 | Rehydration is good, tasty and refreshing not stick to one's teeth, and hardness is big, there is bite, and malleable is general, receives soup ability good |
| 5 | Rehydration is preferable, tasty and refreshing not stick to one's teeth, and has bite, and malleable is preferable, receives soup ability preferable |
| Comparative examples 1 | Rehydration is general, sticks to one's teeth, and hardness is larger, and malleable is bad, receives soup ability poor |
| Comparative examples 2 | Rehydration is general, and stick to one's teeth hair wastes, and malleable is general, receives soup ability general |
To sum up, from above test result and sensory evaluation result, it will thus be seen that
1. the food-grade calcium salt in seaweed instant noodles production forming agent used, calcium lactate effect are not so good as calcium sulfate and carbonic acid
Calcium (comparative example 1, embodiment 5 and control group example 1)
2. the instant surface hardness of seaweed and chewiness ratio sodium alginate that make of potassium alginate are big, but elasticity is not as good as use
Good (comparative example 3 and the embodiment 4) of sodium alginate
3. seaweed instant noodles slurry viscosity be not easy it is excessive, the additive amount of xanthan gum and sodium carboxymethylcellulose be not easy be more than
1%, viscosity is excessive to will cause molding unevenly, leads to instant noodles taste bad (comparative example 3 and control group example 2)
Certainly, the above description is not a limitation of the present invention, and the present invention is also not limited to the example above, this technology neck
The variations, modifications, additions or substitutions that the technical staff in domain is made within the essential scope of the present invention also should belong to of the invention
Protection scope.
Claims (10)
1. a kind of seaweed instant noodles low in calories, which is characterized in that including slurry and forming agent, wherein
Slurry includes following proportion raw material:
Alginate 1%~3%
Dietary fiber 3%~6%
Thickener 0.2%~1%
Excess water；
Forming agent includes following proportion raw material:
Food-grade calcium salt 70%~80%
Sustained release agent 1%~2%
Acidity regulator 15%-30%.
2. a kind of seaweed instant noodles low in calories as described in claim 1, which is characterized in that by alginate and dietary fiber,
Thickener is uniformly mixed according to a certain percentage, and the excess water that corresponding amount is then added is dissolved, and obtains slurry, defoaming, to
With.
3. a kind of seaweed instant noodles low in calories as claimed in claim 2, which is characterized in that the alginate is alginic acid
One or both of sodium, potassium alginate, and alginate range of viscosities is 1000~1400mPa.s.
4. a kind of seaweed instant noodles low in calories as claimed in claim 2, which is characterized in that the dietary fiber be konjaku flour,
One or more of polydextrose, oligoisomaltose.
5. a kind of seaweed instant noodles low in calories as claimed in claim 2, which is characterized in that the thickener is xanthan gum, carboxylic
It is one or two kinds of in sodium carboxymethylcellulose pyce.
6. a kind of seaweed instant noodles low in calories as described in claim 1, which is characterized in that by food-grade calcium salt, sustained release agent, acid
Degree regulator is uniformly mixed according to a certain percentage, is made into forming agent, for use.
7. a kind of seaweed instant noodles low in calories as claimed in claim 6, which is characterized in that the food-grade calcium salt is sulfuric acid
One or more of calcium, calcium carbonate, calcium lactate, calcium chloride, calcium gluconate.
8. a kind of seaweed instant noodles low in calories as claimed in claim 6, which is characterized in that the sustained release agent is pyrophosphoric acid dihydro
One or more of disodium, sodium pyrophosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate.
9. a kind of seaweed instant noodles low in calories as claimed in claim 6, which is characterized in that the acidity regulator is lemon
One or both of acid, glucono-δ-lactone.
10. the production method of the seaweed instant noodles low in calories as described in claim 1-9 is any, which is characterized in that forming agent with
Alginate weight ratio in slurry is 0.3-1:0.5-2, and slurry and forming agent are mixed, quickly poured into after mixing evenly
Die for molding, it is i.e. plastic to place 2h or more, is cut into required shape after molding with equipment, freezes 2-4h, then vacuum again
Freeze-drying, can obtain seaweed instant noodles low in calories.
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| CN112237266A (en) * | 2020-10-15 | 2021-01-19 | 青岛明月海藻集团有限公司 | Low-calorie seaweed tasty and refreshing crisp and preparation method thereof |
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