CN104585628A - Corn peptide whole-grain instant noodles and processing technology thereof - Google Patents
Corn peptide whole-grain instant noodles and processing technology thereof Download PDFInfo
- Publication number
- CN104585628A CN104585628A CN201410848246.4A CN201410848246A CN104585628A CN 104585628 A CN104585628 A CN 104585628A CN 201410848246 A CN201410848246 A CN 201410848246A CN 104585628 A CN104585628 A CN 104585628A
- Authority
- CN
- China
- Prior art keywords
- corn
- corn peptide
- parts
- instant noodles
- flour
- 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
- 240000008042 Zea mays Species 0.000 title claims abstract description 142
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 142
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 142
- 235000005822 corn Nutrition 0.000 title claims abstract description 142
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 96
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 48
- 238000005516 engineering process Methods 0.000 title claims abstract description 16
- 238000012545 processing Methods 0.000 title claims abstract description 16
- 235000020985 whole grains Nutrition 0.000 title abstract 6
- 239000000463 material Substances 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 24
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 22
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 13
- 229920002261 Corn starch Polymers 0.000 claims abstract description 12
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 12
- 235000007238 Secale cereale Nutrition 0.000 claims abstract description 12
- 239000008120 corn starch Substances 0.000 claims abstract description 12
- 235000012054 meals Nutrition 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 83
- 235000013312 flour Nutrition 0.000 claims description 56
- 235000013399 edible fruits Nutrition 0.000 claims description 23
- 235000013339 cereals Nutrition 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 21
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 14
- 239000011575 calcium Substances 0.000 claims description 14
- 229910052791 calcium Inorganic materials 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 13
- 241000229143 Hippophae Species 0.000 claims description 11
- 229940099112 cornstarch Drugs 0.000 claims description 11
- 240000007087 Apium graveolens Species 0.000 claims description 10
- 235000006506 Brasenia schreberi Nutrition 0.000 claims description 10
- 244000267222 Brasenia schreberi Species 0.000 claims description 10
- 235000003935 Hippophae Nutrition 0.000 claims description 10
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 claims description 10
- 244000252132 Pleurotus eryngii Species 0.000 claims description 10
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 10
- 244000269722 Thea sinensis Species 0.000 claims description 10
- 239000007864 aqueous solution Substances 0.000 claims description 10
- 239000003292 glue Substances 0.000 claims description 10
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 9
- 235000010591 Appio Nutrition 0.000 claims description 9
- 240000004584 Tamarindus indica Species 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- 241000206753 Gloiopeltis Species 0.000 claims description 8
- 235000015468 Lycium chinense Nutrition 0.000 claims description 8
- 244000241872 Lycium chinense Species 0.000 claims description 8
- 240000004658 Medicago sativa Species 0.000 claims description 8
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 8
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 7
- 235000009569 green tea Nutrition 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 241001312519 Trigonella Species 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 206010013786 Dry skin Diseases 0.000 claims description 3
- MVORZMQFXBLMHM-QWRGUYRKSA-N Gly-His-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)CN)CC1=CN=CN1 MVORZMQFXBLMHM-QWRGUYRKSA-N 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 108010038983 glycyl-histidyl-lysine Proteins 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 240000001949 Taraxacum officinale Species 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 21
- 235000018102 proteins Nutrition 0.000 abstract description 19
- 239000000047 product Substances 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 8
- 108010068370 Glutens Proteins 0.000 abstract description 7
- 235000021312 gluten Nutrition 0.000 abstract description 7
- 241000196324 Embryophyta Species 0.000 abstract description 6
- 210000004185 liver Anatomy 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 239000000835 fiber Substances 0.000 abstract description 5
- 230000006870 function Effects 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 206010010774 Constipation Diseases 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000005176 gastrointestinal motility Effects 0.000 abstract 1
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 235000001465 calcium Nutrition 0.000 description 12
- 239000007921 spray Substances 0.000 description 12
- 238000009833 condensation Methods 0.000 description 9
- 238000002474 experimental method Methods 0.000 description 9
- 241000219051 Fagopyrum Species 0.000 description 8
- 239000008280 blood Substances 0.000 description 7
- 210000004369 blood Anatomy 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 241000245665 Taraxacum Species 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 235000013311 vegetables Nutrition 0.000 description 6
- 229930003231 vitamin Natural products 0.000 description 6
- 235000013343 vitamin Nutrition 0.000 description 6
- 239000011782 vitamin Substances 0.000 description 6
- 229940088594 vitamin Drugs 0.000 description 6
- 230000005494 condensation Effects 0.000 description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 150000003722 vitamin derivatives Chemical class 0.000 description 5
- BAHMQESJBKGPTE-UHFFFAOYSA-N 1,5,8-trimethyl-3a,4-dihydroazuleno[6,5-b]furan-2,6-dione Chemical compound C1C2OC(=O)C(C)=C2C=C2C(C)=CC(=O)C2=C1C BAHMQESJBKGPTE-UHFFFAOYSA-N 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- 230000001603 reducing effect Effects 0.000 description 4
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 3
- 241000219823 Medicago Species 0.000 description 3
- 208000025865 Ulcer Diseases 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- 230000001093 anti-cancer Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 208000001848 dysentery Diseases 0.000 description 3
- 230000036737 immune function Effects 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 150000004804 polysaccharides Chemical class 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- 229960003495 thiamine Drugs 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- 231100000397 ulcer Toxicity 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- 229910052725 zinc Inorganic materials 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010017553 Furuncle Diseases 0.000 description 2
- 240000000950 Hippophae rhamnoides Species 0.000 description 2
- 235000003145 Hippophae rhamnoides Nutrition 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000006085 Vigna mungo var mungo Nutrition 0.000 description 2
- 240000005616 Vigna mungo var. mungo Species 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 206010047700 Vomiting Diseases 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000005251 capillar electrophoresis Methods 0.000 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 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 238000005553 drilling Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 230000001976 improved effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 235000001055 magnesium Nutrition 0.000 description 2
- 238000001819 mass spectrum Methods 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000021251 pulses Nutrition 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- -1 vitamin K compounds Chemical class 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- XWMMEBCFHUKHEX-MRTCRTFGSA-N (+)-Taraxasterol Chemical compound C([C@@]12C)C[C@H](O)C(C)(C)[C@@H]1CC[C@]1(C)[C@@H]2CC[C@H]2[C@@H]3[C@H](C)C(=C)CC[C@]3(C)CC[C@]21C XWMMEBCFHUKHEX-MRTCRTFGSA-N 0.000 description 1
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- QMKPCZNFLUQTJZ-UHFFFAOYSA-N (4aR)-10c-Hydroxy-1t.2c.4ar.6at.6bc.9.9.12ac-octamethyl-(8atH.12btH.14acH.14btH)-docosahydro-picen Natural products CC1CCC2(C)CCC3(C)C(CCC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C QMKPCZNFLUQTJZ-UHFFFAOYSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 235000002764 Apium graveolens Nutrition 0.000 description 1
- 241001632409 Aralia elata Species 0.000 description 1
- 235000015888 Aralia elata Nutrition 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 208000017897 Carcinoma of esophagus Diseases 0.000 description 1
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 description 1
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000125183 Crithmum maritimum Species 0.000 description 1
- 208000032928 Dyslipidaemia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000000461 Esophageal Neoplasms Diseases 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 241000167880 Hirundinidae Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 208000004356 Hysteria Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 240000007741 Lagenaria siceraria Species 0.000 description 1
- 235000009797 Lagenaria vulgaris Nutrition 0.000 description 1
- 208000017170 Lipid metabolism disease Diseases 0.000 description 1
- 206010067125 Liver injury Diseases 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- 241001106041 Lycium Species 0.000 description 1
- 235000010624 Medicago sativa Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 235000003283 Pachira macrocarpa Nutrition 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- 241000218093 Phedimus aizoon Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000008104 Prunus humilis Nutrition 0.000 description 1
- 241000057271 Prunus humilis Species 0.000 description 1
- 235000005706 Prunus prostrata Nutrition 0.000 description 1
- 208000025747 Rheumatic disease Diseases 0.000 description 1
- 241000220221 Rosales Species 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 240000004460 Tanacetum coccineum Species 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 235000014364 Trapa natans Nutrition 0.000 description 1
- 240000001085 Trapa natans Species 0.000 description 1
- 241000219793 Trifolium Species 0.000 description 1
- 235000001484 Trigonella foenum graecum Nutrition 0.000 description 1
- 244000250129 Trigonella foenum graecum Species 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- WNQQFQRHFNVNSP-UHFFFAOYSA-N [Ca].[Fe] Chemical compound [Ca].[Fe] WNQQFQRHFNVNSP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000879 anti-atherosclerotic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000001387 apium graveolens Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000157 blood function Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- 229940106705 chlorophyll Drugs 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 208000012839 conversion disease Diseases 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000008384 feverfew Nutrition 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000004459 forage Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 208000003512 furunculosis Diseases 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- NGFFRJBGMSPDMS-UHFFFAOYSA-N psi-Taraxasterol Natural products CC12CCC(O)C(C)(C)C1CCC1(C)C2CCC2C3C(C)C(C)=CCC3(C)CCC21C NGFFRJBGMSPDMS-UHFFFAOYSA-N 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000000552 rheumatic effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000009165 saligot Nutrition 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000005856 steroid saponins Chemical class 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 201000000498 stomach carcinoma Diseases 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000007920 subcutaneous administration Methods 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- HUTYZQWCTWWXND-NCTFTGAASA-N taraxasterol Natural products C[C@H]1[C@H]2C3=CC[C@@H]4[C@@]5(C)CC[C@H](O)C(C)(C)[C@@H]5CC[C@@]4(C)[C@]3(C)C[C@H](O)[C@@]2(C)CCC1=C HUTYZQWCTWWXND-NCTFTGAASA-N 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 239000001917 trigonella foenum graecum l. absolute Substances 0.000 description 1
- 235000001019 trigonella foenum-graecum Nutrition 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to food and a production method, namely a corn peptide whole-grain instant noodles and a processing technology thereof. The corn peptide whole-grain instant noodles are characterized by being produced from the following raw materials in parts by weight: 30-50 parts of rye meal, 25-40 parts of buckwheat powder, 10-15 parts of coarse rice powder, 5-10 parts of corn starch and 2-5 parts of corn peptide, and the following auxiliary materials: 0.5-1.0 part of table salt and 0.2-0.4 part of sodium bicarbonate. The corn peptide whole-grain instant noodles have the beneficial effects that rye meal, buckwheat powder and coarse rice are all whole grains, are comprehensive in nutrition, and are high in health care effect; corn peptide has the functions of protecting the liver, dispelling the effects of alcohol, resisting oxidation, regulating the blood pressure and the like, and can improve the protein absorptivity; pulp juice of the multiple added natural plants can supplement fruit and vegetable nutrition; the produced instant noodles are high in gluten value, are low in bar broken rate, are smooth in mouthfeel, are high in fiber content, and are low in calorie, can promote gastrointestinal motility, reduce intestinal tract absoptivity, prevent constipation, reduce fat and lose weight, and reinforce the immunity function of people; especially corn peptide is converted by adopting microwaves, and is not required to be extracted, so that the cost is reduced greatly, and the corn peptide whole-grain instant noodles are expected to become upgraded products of instant noodles.
Description
Technical field
The present invention relates to a kind of food and production method, i.e. the full cereal instant noodles of a kind of corn peptide and processing technology thereof.
Background technology
The instant noodles mainly refers to and can directly to eat or through the ready-to-serve wheaten food of short time simple process.At present, the instant noodles on market is all be made up of wheat flour that refining.Refining flour eliminates wheat bran and the plumule of cereal seed, only retains endosperm fraction.Wheat bran and plumule are rich in fiber, vitamin, mineral matter, polyphenoils and unsaturated fat, and the nutritional labeling of endosperm is more single, are difficult to the demand meeting human body, thus should not eat for a long time.
Corn peptide is the converted product of corn protein, and research in recent years proves, corn peptide has treatment and preventing hypertension, relieves the effect of alcohol, protects the liver, strengthens body immunity, strengthens the effects such as locomitivity, reducing blood lipid, antifatigue, brain tonic.If corn peptide can be added in the instant noodles, will make people while the edible instant noodles, reach the object of body-building., existing corn peptide is all through complicated enzymolysis process, makes protein structure change and be formed, the corn peptide formed also will be separated and could use, and complex process, involves great expense, commercially available price, at 400-600/kg, is added corn peptide and significantly can be increased cost inside the instant noodles.
Summary of the invention
The object of this invention is to provide a kind of comprehensive nutrition, the demand of human body to multiple nutrient can be met, and with health role, and cost is lower, is suitable for the preparation method of the long-term edible corn peptide full cereal instant noodles and this instant noodles.
Above-mentioned purpose is realized by following technical scheme: develop the full cereal instant noodles of a kind of corn peptide, be characterized in: the described instant noodles comprises following raw material: rye meal 30-50 part, buckwheat 25-40 part, coarse rice powder 10-15 part, cornstarch 5-10 part, corn peptide 2-5 part, auxiliary material comprises salt 0.5-1.0 part, sodium acid carbonate 0.2-0.4 part.
The preparation method of the full cereal instant noodles of a kind of corn peptide is provided, comprises following preparation process:
Pretreatment of raw material: rye meal 30-50 part, buckwheat 25-40 part, coarse rice powder 10-15 part, cornstarch 5-10 part, corn peptide 2-5 part, mixing, salt 0.5-1.0 part, sodium acid carbonate 0.2-0.4 part, is dissolved in water.
And face: divide three sections, one section: water temperature 30-40 DEG C, account for the 1/3-1/2 of total water consumption; Two sections: water temperature 40-45 DEG C, account for the 1/4-1/3 of total water consumption; Three sections: water temperature 45-55 DEG C, account for the 1/4-1/3 of total water consumption, stir.
Shaping: the face of becoming reconciled through cutting or extruded, major product is noodles.
Dry: shaping face is through three sections of dryings, predrying: temperature 25-35 DEG C, humidity 80-85%, and wind speed 1.0-1.2 meter per second, accounts for total drying time 15-20%; Trunk is dry: temperature 35-45 DEG C, humidity 75-80%, and wind speed 1.5-1.8 meter per second, accounts for total drying time 55-60%; Rear drying: temperature 20-25 DEG C, humidity 55-65%, wind speed 0.8-0.1 meter per second, accounts for total drying time 25-30%.
The adding method of described corn peptide is: mixed with flour by commercially available corn Gly-His-Lys, or corn extracted the albumen powder after starch and add water move to moisture content and reach 35-40%, within 8-10 minutes at 70-80 DEG C of temperature, pass through microwave treatment passage, protein in powder can change into corn peptide and dissociate with steam, collection channel steam can obtain the corn peptide aqueous solution through condensation, and adds in other raw materials.
The adding method of described corn peptide is: corn is extracted the solid leftover bits and pieces after alcohol and be adjusted to moisture content and reach 35-40%, within 8-10 minutes at 70-80 DEG C of temperature, pass through microwave treatment passage, corn peptide in corn can be dissociated with steam, collection channel steam obtains the corn peptide aqueous solution through condensation, adds in flour material.
The adding method of described corn peptide is: corn flour adds water move to moisture content 35-40%, within 8-10 minutes at 70-80 DEG C of temperature, pass through microwave treatment passage, collection channel steam-condensation obtains corn peptide solution, is uniformly mixed with the corn flour after process and other flour materials.
The adding method of described corn peptide is: get corn flour 100 parts by weight, add water move to moisture content after mixing with 0.2-0.5 part of protease and reach 50-60%, react 4-6 hours at 35-40 DEG C of temperature, within 8-10 minutes at 70-80 DEG C of temperature, pass through microwave treatment passage, collection channel steam-condensation obtains corn peptide solution, is uniformly mixed with the corn flour and other flour materials passing through the ferment treatment that goes out.
Described microwave treatment passage is provided with the conveyer belt that can operate inside an airtight cavity, and cavity is to picking out air intake duct, and air intake duct access condenser, the every square meter in 200-300mm place, top of conveyer belt is provided with the microwave emitter of a 800-1000W.
The above-mentioned corn flour through microwave treatment adds the tamarind gum of 0.2-0.8% by weight.
The above-mentioned corn flour through microwave treatment adds the gloiopeltis glue of 0.2-0.6% by weight.
The above-mentioned corn flour through microwave treatment adds the trigonella bean gum of 0.02-0.03% by weight.
Described raw material or and face water in the middle of add the oar juice that following material squeezes by weight: the blue or green young stem and leaf 6-8 parts of Alfalfa, celery 3-5 parts, calcium fruit 2-3 parts, fructus hippophae 1-2 parts, pleurotus eryngii 3-4 parts, the fruit of Chinese wolfberry 0.01-0.02 part, green tea 0.1-0.2 part.
Described raw material or and face water in the middle of add the oar juice that following material squeezes by weight: the blue or green young stem and leaf 6-8 parts of Alfalfa, celery 3-5 parts, calcium fruit 2-3 parts, fructus hippophae 1-2 parts, pleurotus eryngii 3-4 parts, the fruit of Chinese wolfberry 0.01-0.02 part, green tea 0.1-0.2 part, the fresh and tender cauline leaf of dandelion 1-2 parts, thorn tender bud 1-2 parts, water shield 1-2 parts, scape dish 1-2 parts.
The invention has the beneficial effects as follows: rye meal, buckwheat face and brown rice are full cereal, comprehensive nutrition, strong health-care function.Corn peptide has protection liver, relieves the effect of alcohol, anti-oxidant, regulate the function such as blood pressure, absorbing proteins rate can be improved.Add the oar juice of multiple natural plants, can fruit vegetable nutrient be supplemented.The instant noodles gluten value made is high, and strip-breaking rate is low, smooth in taste, fiber content is high, and heat is low, can promote gastrointestinal peristalsis, reduce intestinal absorption rate, Constipation, lowering blood-fat and reducing weight, strengthens immune function of human body, particularly corn peptide adopts microwave to transform, and do not need through extracting, cost significantly reduces, and is expected the regeneration product becoming the instant noodles.
Embodiment
The total design of the present invention adopts full cereal flour and corn peptide, makes comprehensive nutrition, good mouthfeel, the instant noodles of strong health-care function.Below in conjunction with embodiment, the present invention is described further:
The first embodiment: take major ingredient rye meal 50kg, buckwheat 25kg, coarse rice powder 15kg, cornstarch 5kg, corn peptide 4kg, auxiliary material comprises salt 0.9kg, sodium acid carbonate 0.2kg.Wherein salt, sodium acid carbonate dissolve in He Mianshui, major ingredient is mixed and adds with in the mixer of face, divide three sections and add water and face: one section: water jet water spray in water temperature 30-40 DEG C, 1.5mm aperture accounts for the 1/3-1/2 of total water consumption.Two-stage: water jet water spray in water temperature 40-45 DEG C, 1mm aperture accounts for the 1/4-1/3 of total water consumption.Three stages: water jet water spray in water temperature 45-55 DEG C, 0.8mm aperture accounts for the 1/4-1/3 of total water consumption.Automatic stirrer is even by mixing of materials, more extruded through squeezing out glassware.Squeeze out glassware bore 20cm, 400 holes, face body diameter 1.5mm, temperature control 80-95 DEG C.Discharging opening adopts shower nozzle spraying process, an interval 5 seconds spray water, and water temperature controls 40 DEG C, the body formed and smooth surface in the face that is beneficial to.
Extruded noodles are through three sections of dryings:
| Drying stage | Temperature (DEG C) | Humidity (%) | Wind speed (meter per second) | Account for total drying time |
| Predrying | 25-35 | 80-85 | 1.0-1.2 | 15-20％ |
| Trunk is dry | 35-45 | 75-80 | 1.5-1.8 | 55-60％ |
| Rear drying | 20-25 | 55-65 | 0.8-0.1 | 25-30％ |
The second embodiment: take each major ingredient: rye meal 45kg, buckwheat 30kg, coarse rice powder 10kg, cornstarch 9kg, corn peptide 5kg, auxiliary material comprises salt 0.7kg, sodium acid carbonate 0.3kg.Wherein salt, sodium acid carbonate dissolve in He Mianshui, and mixed by major ingredient and add with in the mixer of face, flour adds moisture three sections and face: one section: water temperature 30-40 DEG C, water jet aperture 1.5mm, and water spray accounts for the 1/3-1/2 of total water consumption; Two sections: water temperature 40-45 DEG C, water jet aperture 1mm, water spray accounts for the 1/4-1/3 of total water consumption; In three stages: water temperature 45-55 DEG C, water jet aperture 0.8mm, water spray accounts for the 1/4-1/3 of total water consumption.Extruded through extruding masterplate after even with face.Squeeze out glassware bore 20cm, 400 holes, face body diameter 1.5mm, temperature control 80-95 DEG C.Discharging opening adopts shower nozzle spraying process, an interval 5 seconds spray water, and water temperature controls 40 DEG C, the body formed and smooth surface in the face that is beneficial to.Dry run is with the first embodiment.
The third embodiment: take each major ingredient: rye meal 39kg, buckwheat 35kg, coarse rice powder 12kg, cornstarch 10kg, corn peptide 2kg, auxiliary material salt 0.5kg, sodium acid carbonate 0.4kg.Wherein salt, sodium acid carbonate dissolve in certain and face water, are mixed by major ingredient and add with in the mixer of face, and flour adds water and face divides three sections to carry out: one section: water jet water spray in water temperature 30-40 DEG C, 1.5mm aperture accounts for the 1/3-1/2 of total water consumption; Two-stage: water jet water spray in water temperature 40-45 DEG C, 1mm aperture accounts for the 1/4-1/3 of total water consumption; Three stages: water jet water spray in water temperature 45-55 DEG C, 0.8mm aperture accounts for the 1/4-1/3 of total water consumption.The face of becoming reconciled is extruded through extruding masterplate.Squeeze out glassware bore 20cm, 400 holes, face body diameter 1.5mm, temperature control 80-95 DEG C.Make discharging opening adopt a shower nozzle spraying process interval 5 seconds spray water, water temperature controls 40 DEG C, the body formed and smooth surface in the face that is beneficial to.Dry run is with the first embodiment.
4th kind of embodiment: mixed with flour material according to aforementioned proportion by commercially available corn Gly-His-Lys, make the instant noodles, its mouthfeel and nutritive value are all felt quite pleased.Because the cost of commercially available corn peptide is higher, recommend to add according to the addition of 2-3 weight portions.For the third embodiment, make the nearly 100kg of finished product, wherein 2-3kg corn peptide price is 800-1200 yuan, and every kg instant noodles increases cost 8-12 yuan, sells, still have certain market share as luxury food.
5th kind of embodiment: in order to reduce the cost of corn peptide, this example is recommended with under type: adopt the albumen powder of gained after extracting cornstarch to add water move to moisture content and reach 35-40%, within 8-10 minutes at 70-80 DEG C of temperature, pass through microwave treatment passage, protein can change into corn peptide and dissociate with steam, and collection channel steam can obtain through condensation the aqueous solution being rich in corn peptide.The adding proportion of this aqueous solution according to corn peptide content and aforementioned corn peptide is converted, joins in the middle of raw material.
Here microwave treatment passage used, the parts of its carrying material can adopt disc type, also can adopt conveyor type.For conveyor type, the conveyer belt that can operate is provided with inside an airtight cavity, cavity is to picking out air intake duct, air intake duct access condenser, the every square meter in 200-300mm place, top of conveyer belt is provided with the microwave emitter of a 800-1000W, directly microwave treatment is carried out to material, make its protein structure morph and form the amino acid peptide chain structure of small-molecular-weight.Since 2012, the means such as high performance liquid chromatography (HPLC), Capillary Electrophoresis (CE), mass spectrum (MS) are adopted to carry out repeated detection, result proves: the little peptide being cracked into below molecular weight 1000Da through the corn protein more than 80% of microwave treatment, wherein more than 45% can be free and collect in the corn peptide aqueous solution with steam.
Here albumen powder used is the byproduct of production of corn starch, also corn protein powder or Gluten is claimed, although its protein content of the Gluten of corn is lower than wheat gluten flour, but protein content is still more than 60%, for 100kg Gluten, containing protein 60kg, after microwave treatment, form corn peptide 48kg, containing corn peptide 22kg in condensate liquid.Corn protein powder is by current market price 3800 yuan/ton calculating, 100kg albumen powder 380 yuan, albumen powder after microwave treatment is because of raw material sources difference, what have can join in the middle of the instant noodles, what have can sell as high-grade feed, current price still retains more than 2600 yuan/ton, because being expected to increase containing corn peptide composition.Calculate by present circumstances, 100kg Gluten cost 120 yuan.Only calculate by the corn peptide used in condensate liquid, the cost of material of 120 yuan/22 corn peptide is 5.4 yuan/kg, and add every cost 1 yuan/kg such as power consumption, artificial, equipment depreciation, the totle drilling cost of corn peptide is 6.4 yuan/kg.Obviously, this cost people acceptable, market prospects are very considerable.
6th kind of embodiment: the adding method of described corn peptide is: corn is extracted the material after alcohol and be adjusted to moisture content and reach 35-40%, within 8-10 minutes at 70-80 DEG C of temperature, pass through microwave treatment passage, corn peptide wherein can be dissociated with steam, collection channel steam obtains the corn peptide aqueous solution through condensation, adds in flour material.
Experiment proves: the byproduct albumen powder character that corn extracts the material after alcohol and cornstarch is close, and price is but far below corn protein powder, and the instant noodles product cost obtained is lower, more easily sells.
7th kind of embodiment: the adding method of described corn peptide is: corn flour adds water move to moisture content 35-40%, within 8-10 minutes at 70-80 DEG C of temperature, pass through microwave treatment passage, collection channel steam-condensation obtains corn peptide solution, is uniformly mixed with the corn flour after microwave treatment and other flour.Prove after testing: inside the corn flour of microwave treatment, form a large amount of peptides, albumen turns peptide rate and reaches more than 80%, wherein more than 45% collect in condensed water, part exists in addition and in the middle of corn flour, condensed water and corn flour do not need extraction just can directly utilize.
Select the corn flour of protein average content 9% in experiment, 100kg corn flour, containing protein 9kg, obtains corn peptide 7.2kg through microwave treatment, mixes with the full cereal materials of equivalent, can obtain the corn peptide instant noodles of corn peptide content 3.6kg/100kg.Corn flour 5.2 yuan at market price/kg, 100kg corn flour 520 yuan, the obtained 200kg instant noodles, cost of material increases by 2.6 yuan/kg, and totle drilling cost increases by 3.6 yuan/kg, still can the scope that accepts of general population.
8th kind of embodiment: the adding method of described corn peptide is: get by weight and add water move to moisture content after corn flour 100 parts and 0.2-0.5 part of protease mix and reach 50-60%, react 4-6 hours at 35-40 DEG C of temperature, then within 8-10 minutes at 70-80 DEG C of temperature, microwave treatment passage is passed through, collection channel steam-condensation obtains corn peptide solution, albumen turns peptide rate and reaches 92%, corn peptide wherein in condensed water accounts for and changes into more than 60% of corn peptide total amount, condensed water is only adopted to mix with full cereal materials, corn flour through microwave treatment is sold separately, or mix with instant noodles raw material after the ferment treatment that goes out.Experiment finds, the corn flour through microwave treatment completes the enzyme process that goes out simultaneously, also can directly and other flour and corn peptide solution be uniformly mixed.
9th kind of embodiment: although the above-mentioned corn flour through microwave treatment is nutritious, its coarse mouthfeel, and lacking toughness, the face silk made easily breaks end.In order to address this problem, have found following methods by great many of experiments: add the tamarind gum of 0.2-0.8% by weight, obviously can improve toughness and the mouthfeel of corn flour.Tamarind gum is also called tamarind seed polysaccharide, is called for short TSP, and it is a kind of neutral polysaccharide class material extracted from the endosperm of pulse family tamarind platymiscium tamarind or smoked plum seed.Tamarind gum has good heat-resisting, acidproof, salt tolerant, resistance to freezing and thawing property, there is the effects such as stable, emulsification, thickening, condensation, water conservation, film forming, the toughness of its aqueous solution is comparatively strong, and the impacts such as viscosity acid and alkali class and salt are a kind of broad-spectrum edible glue.Polysaccharide in tamarind gum is Portugal's xylan, is a kind of desirable dietary fiber sources, has the hypertensive effect of control.Also can increase the thickness of the non-disturbance layer of small intestine, weaken the absorption of glucide, prevent and treat diabetes.A kind of safe and harmless and have the flour improver of health-care effect.
Tenth kind of embodiment: the above-mentioned corn flour through microwave treatment adds the gloiopeltis glue of 0.2-0.6% by weight.Gloiopeltis glue English name funoran, be the stickiness galactan sulfate extracted with red algae gloiopeltis, this marine alga is mainly distributed in marine site, temperate zone, North Pacific, and China coast is distributed more widely, and local title " Sea Weed ", " glue Lay ", be used for cold vegetable dish in sauce and eat.The structures and characteristics of gloiopeltis glue is similar to agar, main component funoran, accounts for 56.3% of frond, more than have protein 12.2%, ash content 21.3% etc.Can be used for gel-based candy, the highest consumption can reach 10.0g/kg.Experiment proves: gloiopeltis glue is used for corn flour and has good thickening power, obviously can improve toughness and the mouthfeel of corn flour, and then improve local flavor and the muscle of the instant noodles.
11 kind of embodiment: the above-mentioned corn flour through microwave treatment adds the trigonella bean gum of 0.02-0.03% by weight.Trigonella bean gum Bottle gourd Pakistan rubber produces from the seed of legume fenugreek.Fenugreek seed, containing alkaloid, lysine, L-Trp, steroid saponin and mucilaginous substance fiber, also contains abundant selenium, or the natural origin of iron, silicon, sodium and vitamin B1.Effects such as there is immunological regulation, reduce blood sugar, reduce cholesterol, improve dyslipidemia, be antitumor.Constipation, dysentery, indigestion can be treated, control and treat diabetes and climacteric syndrome.Be widely used in medicine, chemical industry, plant extract, health products, food, cosmetics.Be used in food and be not only good emulsion stabilizer, thickener, and have and excellent to freeze, melt stability, and the local flavor of product can be improved, prolongation storage time.Consumption in soymilk, ice cream, ice cream, jelly, beverage, can is about 1% ~ 1.5%.Emulsified dispersed liquid that also can be stable with forming property such as vinegar, soy sauce, vegetable oil, fruit juice, gravy, vegetable juice, its consumption is 0.2% ~ 0.5%.Particularly very excellent to the emulsifiability of vegetable and animals oils, protein and the aqueous solution, the homogeneous emulsion that its forming property is stable can be made.Experiment proves: trigonella bean gum is used for corn flour and has good thickening power, obviously can improve toughness and the mouthfeel of corn flour, and the instant noodles of production has also won satisfied trial test evaluation.
12 kind of embodiment: consider that the instant noodles is edible under mostly being the emergency environmental such as journey, field, often do not possess the condition that vegetables are provided.Therefore, through great many of experiments, have found following technical scheme: add in above-mentioned raw materials and be of high nutritive value, delicious, cost is not high, the fruits and vegetables juice that raw material is easy to get.Concrete scheme is as follows: get rye meal 30-50 part by weight, buckwheat 25-40 part, coarse rice powder 10-15 part, cornstarch 5-10 part, corn peptide 2-5 part, and auxiliary material comprises salt 0.5-1.0 part, sodium acid carbonate 0.2-0.4 part.Corn peptide wherein adopts the various modes of foregoing embodiments, and edible glue also can use according to the mode of previous embodiment.The another blue or green young stem and leaf 6-8 parts getting Alfalfa by weight, celery 3-5 parts, fructus hippophae 1-2 parts, calcium fruit 2-3 parts, pleurotus eryngii 3-4 parts, the fruit of Chinese wolfberry 0.01-0.02 part, green tea 0.1-0.2 part.In 90-100 DEG C of boiling water, passed through for 4-6 seconds after being cleaned up by above-mentioned material, feeding is smash cylinder and is mashed, and squeezes oar juice, directly mixes or be mixed for and face with face water with flour.Oar juice mentioned here can be liquid, and also can be the fluid comprising fine particle, raw material availability can reach more than 75%, filters bits are separately used as him.
Here alfalfa Latin literary fame Medicago sativa is Rosales, pulse family, clover belong to perennial high quality forage, containing rich in protein, mineral matter, multivitamin and carrotene in cauline leaf.The fresh and tender leaf weight of alfalfa accounts for about 50% of complete stool, and in blade, gross protein value is higher than stem stalk 1 ~ 1.5 times, and crude fiber content is fewer than stem stalk over half.This experiment proves: the fresh and tender cauline leaf of alfalfa can cook dish human consumption.
Celery formal name used at school Apium graveolens, for the cauline leaf of samphire celery Otnanthe Ljavanica (B.) DC., there is tranquilizing and allaying excitement, inducing diuresis to reduce edema, flat liver step-down, the qi-restoratives that nourishes blood, clearing heat and detoxicating, cancer-resisting, effects such as protecting stomach of sobering up.
Fructus hippophae is the fruit of Elaeangnaceae hippophae plant sea-buckthorn HippophaaerhamnoidesI, has another name called fructus hippophae, sour bur.Its ascorbic content far away higher than fresh jujube and Kiwi berry, thus is described as the treasure-house of natural complex.It is reported, 0.2mg-0.88mg, vitamin K compounds of group 80-115mg is contained, citrin family vitamin 20mg-350mg containing 0.05mg-0.3mg, vitamin B2 containing 0.03g-0.15g, vitamin B12 containing vitamin C 300mg-400mg, vitamin E2 50mg-400mg, vitamin B1 in every 100g sea buckthorn juice.At present, fructus hippophae is in Inner Mongolian grassland commerial growing, and raw material is sufficient.
Calcium fruit is that calcium content is high, is called as " star of replenishing the calcium " by Lee Cerasus humilis (Bge.) the Sok seed selection of wild plant Europe.Calcium fruit is containing rich in protein mineral matter element, vitamin and amino acid.Every hectogram fresh fruit calcium iron content reaches 80 milligrams and 1.5 milligrams respectively, it is 6 times of apple, containing 17 seed amino acids in fruit, total amount is up to 338.3 ~ 451.7mg/100g, and the content of the content of vitamin C, B2 and E and potassium, phosphorus, iron, zinc, selenium and lysine is all higher than existing Common Fruits.The commerial growing of current calcium fruit, per mu yield can reach 500-700kg, and raw material is sufficient.
Pleurotus eryngii has another name called pleurotus eryngii, belonging to rudimentary plant edible mushroom, gaining the name because there being almond flavor.Pleurotus eryngii meat is plump; mouthfeel is fresh and tender; be rich in the mineral matter such as protein, carbohydrate, vitamin and calcium, magnesium, copper, zinc, have and improve the effect such as body immunity, anticancer, reducing blood lipid, norcholesterol, softening and protection blood vessel, ease constipation stomach and beauty treatment.
The fruit of Chinese wolfberry is the fruit of eggplant order Solanaceae Lycium Lycium plant, has effects such as reducing blood sugar, AFL, anti-liver injury, antiatherosclerosis, enhancing immunologic function, delay senility.Green tea greentea is unleavened tea, the more natural materials remaining fresh leaf, the Tea Polyphenols contained, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritious components, have the effect such as anti-aging, anti-cancer, anticancer, radioresistance, sterilization, anti-inflammatory.
Experimental results demonstrate: the oar juice of above-mentioned raw materials makes instant noodles product add green gloss, improve mouthfeel, add the composition of fruits and vegetables, with the health-care effect of the natural plant gum such as corn peptide, rye, buckwheat, brown rice and tamarind gum, gloiopeltis glue, trigonella bean gum, create the effect that superposition is amplified, for people provide a kind of color, smell and taste all good, can short-term eat, the instant product that can eat for a long time again.
13 kind of embodiment: in order to promote the health-care effect of the instant noodles, the basis of the 12 kind of embodiment increases the fresh and tender cauline leaf of dandelion, thorn tender bud, water shield, scape dish four kinds can eat for a long time and have the material of medical value.Namely described raw material or and face water in the middle of add the oar juice that following material squeezes by weight: the blue or green young stem and leaf 6-8 parts of Alfalfa, celery 3-5 parts, calcium fruit 2-3 parts, fructus hippophae 1-2 parts, pleurotus eryngii 3-4 parts, the fruit of Chinese wolfberry 0.01-0.02 part, green tea 0.1-0.2 part, the fresh and tender cauline leaf of dandelion 1-2 parts, thorn tender bud 1-2 parts, water shield 1-2 parts, scape dish 1-2 parts.Blue or green for Alfalfa young stem and leaf, celery, calcium fruit, fructus hippophae, pleurotus eryngii, the fruit of Chinese wolfberry, green tea were passed through for 4-6 seconds after cleaning up in 90-100 DEG C of boiling water, by 2-3 minutes in the fresh and tender cauline leaf of dandelion, thorn tender bud, water shield, scape dish 100 DEG C of boiling water, again above-mentioned material feeding is smash cylinder to mash, squeeze oar juice, directly mix with flour or be mixed for and face with face water.
Dandelion Dandelion also claims grandmother's fourth, for the herb of feverfew dandelion, eat something rare after scalding, stir-fry and eat or be Tang Junke, its main component of dandelion is taraxacin, taraxasterol, taraxacin, pectin, synanthrin, choline etc., have clearing heat and detoxicating, detumescence, diuresis, antibacterial, cholagogic protects the liver, the immunologic function of excitating organism, prevent and treat the effect of lung cancer, cancer of the stomach, the cancer of the esophagus and kinds of tumors.
The every hectogram tender shoots of thorn tender bud (Aralia elata Seem) is containing protein 5.4g, fatty 0.2g, carbohydrate 4.0g, cellulose 1.6g, riboflavin 0.26mg, thiamine 0.19mg, niacin 3.2mg, ascorbic acid 12mg, sodium 118.2mg, calcium 538mg, magnesium 54.6mg, iron 12.69mg, zinc 4.32mg.Tender shoots can cook, cook soup, also pickled processing can fill with head, nutritious, delicious flavour, unique flavor, there is tonifying Qi, invigorate blood circulation, dampness removing, pain relieving, the effect such as kidney tonifying, normal food useful for treating rheumatic lumbocrural pain, diabetes, ephritis, gastroenteritic ulcer and traumatic injury etc.
Water shield (Brasenia schreberi J.F.Gmel.): You Ming Po dish, water chestnut dish, lake dish etc. are perennial aquatic perennial root draft.Tender leaf can be edible, and the circle of mouthfeel melts, deliciousness is sliding tender, is one of precious vegetables.Water shield contains abundant colloid albumen, carbohydrate, fat, multivitamin and mineral matter, and normal food water shield has the health-care effect of medicine-food two-purpose.Water shield has heat-clearing, effect of Li Shui, detumescence, removing toxic substances.Control that hot dysentery, yellow subcutaneous ulcer, carbuncle are swollen, furunculosis.With all herbal medicine.Nature and flavor: sweet, cold.Cure mainly clearing heat and detoxicating, preventing or arresting vomiting.Cure mainly high blood pressure, rush down dysentery, stomachache, vomiting, gastric disorder causing nausea, ulcer malignant boil swells, furuncle.Fresh goods is cooked or is mashed and swallows, and external application fresh goods mashes deposited affected part.
Scape dish formal name used at school aizoon stonecrop, has another name called cardiac stimulant dish, is that China Technological research personnel cultivate successful a kind of new product vegetables recently.Scape dish can cold and dressed with sauce, propagandize hotly, stew, burning soup, fire detecting pot and the using fresh herb such as to make tea, fragrant in taste is soft, nutritious, dietotherapy dual-purpose, have hypotensive blood fat, promoting blood circulation and removing blood stasis, invigorate vital energy and reinforce the heart and the peaceful flat liver of the heart, clearing heat and cooling blood function, have good curative effect to agitation insomnia, palpitation with fear hysteria.
In recent years experiment shows: above-mentioned four kinds of materials all have no side effect, and can eat for a long time.In the instant noodles, add the juice of above-mentioned material, through to the 120 people edible observation of continuous 8 months, show good health-care effect, the dark favorable comment by tested crowd.
Claims (12)
1. the full cereal instant noodles of corn peptide, is characterized in that: the described instant noodles comprises following raw material: rye meal 30-50 part, buckwheat 25-40 part, coarse rice powder 10-15 part, cornstarch 5-10 part, corn peptide 2-5 part, auxiliary material comprises salt 0.5-1.0 part, sodium acid carbonate 0.2-0.4 part.
2. a processing technology for the full cereal instant noodles of corn peptide, is characterized in that: comprise following preparation process:
Pretreatment of raw material: rye meal 30-50 part, buckwheat 25-40 part, coarse rice powder 10-15 part, cornstarch 5-10 part, corn peptide 2-5 part, mixing, salt 0.5-1.0 part, sodium acid carbonate 0.2-0.4 part, is dissolved in water.
And face: divide three sections, one section: water temperature 30-40 DEG C, account for the 1/3-1/2 of total water consumption; Two sections: water temperature 40-45 DEG C, account for the 1/4-1/3 of total water consumption; Three sections: water temperature 45-55 DEG C, account for the 1/4-1/3 of total water consumption, stir.
Shaping: the face of becoming reconciled through cutting or extruded.
Dry: shaping face is through three sections of dryings, predrying: temperature 25-35 DEG C, humidity 80-85%, and wind speed 1.0-1.2 meter per second, accounts for total drying time 15-20%; Trunk is dry: temperature 35-45 DEG C, humidity 75-80%, and wind speed 1.5-1.8 meter per second, accounts for total drying time 55-60%; Rear drying: temperature 20-25 DEG C, humidity 55-65%, wind speed 0.8-0.1 meter per second, accounts for total drying time 25-30%.
3. the processing technology of the full cereal instant noodles of corn peptide according to claim 2, it is characterized in that: the adding method of described corn peptide is: commercially available corn Gly-His-Lys is mixed with flour or corn is extracted the albumen powder after starch and add water move to moisture content and reach 35-40%, within 8-10 minutes at 70-80 DEG C of temperature, pass through microwave treatment passage, protein in powder can change into corn peptide and dissociate with steam, collect also condensed steam and obtain the corn peptide aqueous solution, add in flour material.
4. the processing technology of the full cereal instant noodles of corn peptide according to claim 2, it is characterized in that: the adding method of described corn peptide is: corn is extracted the powder after alcohol and be adjusted to moisture content and reach 35-40%, within 8-10 minutes at 70-80 DEG C of temperature, pass through microwave treatment passage, corn peptide in corn can be dissociated with steam, collect also condensed steam and obtain the corn peptide aqueous solution, add in flour material.
5. the processing technology of the full cereal instant noodles of corn peptide according to claim 2, it is characterized in that: the adding method of described corn peptide is: corn flour adds water move to moisture content 35-40%, within 8-10 minutes at 70-80 DEG C of temperature, pass through microwave treatment passage, collect also condensed steam and obtain corn peptide solution, be uniformly mixed with the corn flour after process and other flour.
6. the processing technology of the full cereal instant noodles of corn peptide according to claim 2, it is characterized in that: the adding method of described corn peptide is: get corn flour 100 parts by weight, add water move to moisture content after mixing with 0.2-0.5 part of protease and reach 50-60%, react 4-6 hours at 35-40 DEG C of temperature, within 8-10 minutes at 70-80 DEG C of temperature, pass through microwave treatment passage, collect also condensed steam and obtain corn peptide solution, be uniformly mixed with the corn flour and other flour passing through the ferment treatment that goes out.
7. the processing technology of the full cereal instant noodles of corn peptide according to claim 3 or 4 or 5 or 6, it is characterized in that: described microwave treatment passage is provided with the conveyer belt that can operate inside an airtight cavity, cavity is to picking out air intake duct, air intake duct access condenser, the every square meter in 200-300mm place, top of conveyer belt is provided with the microwave emitter of a 800-1000W.
8. the processing technology of the full cereal instant noodles of corn peptide according to claim 5 or 6, is characterized in that: the above-mentioned corn flour through microwave treatment adds the tamarind gum of 0.2-0.8% by weight.
9. the processing technology of the full cereal instant noodles of corn peptide according to claim 5 or 6, is characterized in that: the above-mentioned corn flour through microwave treatment adds the gloiopeltis glue of 0.2-0.6% by weight.
10. the processing technology of the full cereal instant noodles of corn peptide according to claim 5 or 6, is characterized in that: the above-mentioned corn flour through microwave treatment adds the trigonella bean gum of 0.02-0.03% by weight.
11. according to claim 1 or 2 processing technology of the full cereal instant noodles of corn peptide, it is characterized in that: described raw material or and face water in the middle of add the oar juice that following material squeezes by weight: the blue or green young stem and leaf 6-8 parts of Alfalfa, celery 3-5 parts, calcium fruit 2-3 parts, fructus hippophae 1-2 parts, pleurotus eryngii 3-4 parts, the fruit of Chinese wolfberry 0.01-0.02 part, green tea 0.1-0.2 part.
12. according to claim 1 or 2 processing technology of the full cereal instant noodles of corn peptide, it is characterized in that: described raw material or and face water in the middle of add the oar juice that following material squeezes by weight: the blue or green young stem and leaf 6-8 parts of Alfalfa, celery 3-5 parts, calcium fruit 2-3 parts, fructus hippophae 1-2 parts, pleurotus eryngii 3-4 parts, the fruit of Chinese wolfberry 0.01-0.02 part, green tea 0.1-0.2 part, the fresh and tender cauline leaf of dandelion 1-2 parts, thorn tender bud 1-2 parts, water shield 1-2 parts, scape dish 1-2 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410848246.4A CN104585628A (en) | 2014-12-31 | 2014-12-31 | Corn peptide whole-grain instant noodles and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410848246.4A CN104585628A (en) | 2014-12-31 | 2014-12-31 | Corn peptide whole-grain instant noodles and processing technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104585628A true CN104585628A (en) | 2015-05-06 |
Family
ID=53111963
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410848246.4A Pending CN104585628A (en) | 2014-12-31 | 2014-12-31 | Corn peptide whole-grain instant noodles and processing technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104585628A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036463A (en) * | 2016-06-28 | 2016-10-26 | 禹州市思源实业有限公司 | Nutritive handmade noodles with function of dispelling effect of alcohol and preparation method thereof |
| CN108782667A (en) * | 2018-07-05 | 2018-11-13 | 河北东方韵健康管理股份有限公司 | A kind of the rice food formula and its preparation process of effective treatment diabetes |
| CN110506895A (en) * | 2019-09-11 | 2019-11-29 | 湖南省江永县瑶永旺食品有限责任公司 | A kind of cynanchum auriculatum Royle ex Wight noodles and preparation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101002603A (en) * | 2006-12-04 | 2007-07-25 | 宋进平 | Nutrient noodles and nutrient rice-flour noodles, and the scientific method |
| CN101258931A (en) * | 2007-03-08 | 2008-09-10 | 张清明 | Polypeptide health care vermicelli and instant noodles series products and preparation thereof |
| CN203007179U (en) * | 2013-01-01 | 2013-06-19 | 孟祥军 | Bioactive peptide high-frequency microwave extraction machine |
| CN103739663A (en) * | 2013-12-16 | 2014-04-23 | 长沙欧阳宝农业科技有限公司 | Method for rapidly preparing small peptide amino acids by microwave-assisted protein acid hydrolysis |
| CN103772481A (en) * | 2014-02-10 | 2014-05-07 | 孟祥军 | Continuous soybean active peptide extraction machine |
-
2014
- 2014-12-31 CN CN201410848246.4A patent/CN104585628A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101002603A (en) * | 2006-12-04 | 2007-07-25 | 宋进平 | Nutrient noodles and nutrient rice-flour noodles, and the scientific method |
| CN101258931A (en) * | 2007-03-08 | 2008-09-10 | 张清明 | Polypeptide health care vermicelli and instant noodles series products and preparation thereof |
| CN203007179U (en) * | 2013-01-01 | 2013-06-19 | 孟祥军 | Bioactive peptide high-frequency microwave extraction machine |
| CN103739663A (en) * | 2013-12-16 | 2014-04-23 | 长沙欧阳宝农业科技有限公司 | Method for rapidly preparing small peptide amino acids by microwave-assisted protein acid hydrolysis |
| CN103772481A (en) * | 2014-02-10 | 2014-05-07 | 孟祥军 | Continuous soybean active peptide extraction machine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036463A (en) * | 2016-06-28 | 2016-10-26 | 禹州市思源实业有限公司 | Nutritive handmade noodles with function of dispelling effect of alcohol and preparation method thereof |
| CN108782667A (en) * | 2018-07-05 | 2018-11-13 | 河北东方韵健康管理股份有限公司 | A kind of the rice food formula and its preparation process of effective treatment diabetes |
| CN110506895A (en) * | 2019-09-11 | 2019-11-29 | 湖南省江永县瑶永旺食品有限责任公司 | A kind of cynanchum auriculatum Royle ex Wight noodles and preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103519057A (en) | Nutrient water-milled glutinous rice flour | |
| CN104305378A (en) | Sesame paste capable of tonifying qi and promoting digestion and preparation method thereof | |
| CN105533727A (en) | Plant powder and application thereof | |
| CN107981208A (en) | A kind of burdock diet food and preparation method thereof | |
| CN104757625A (en) | Dryness-moistening restlessness-relieving wine-flavor sesame paste and preparation method thereof | |
| CN104585628A (en) | Corn peptide whole-grain instant noodles and processing technology thereof | |
| CN106307252A (en) | Quickly brewed instant purple sweet potato paste and preparation method thereof | |
| CN106666396A (en) | Suaeda salsa compound nutritional noodles and preparation method thereof | |
| KR101156661B1 (en) | Korean hot pepper paste for red ginseng marc and the producing method thereof | |
| CN106173777A (en) | A kind of digestion promoting vegetable solid beverage and preparation method thereof | |
| CN106234976A (en) | Fructus Cucurbitae moschatae steamed roll | |
| CN100558256C (en) | The preparation method of Chinese magnoliavine fruit functional salad jam | |
| CN104187378A (en) | Blood sugar decreasing health noodles and preparation method thereof | |
| CN103704596A (en) | Red heart-tonifying noodles and preparation method thereof | |
| CN103815309B (en) | The processing method of instant vegetable cake | |
| CN106213178A (en) | Sweet potato steamed bread | |
| CN105661202A (en) | Health-care asparagus drink | |
| KR101935915B1 (en) | Food containing cricket and snail mixture and method of manufacture | |
| CN103989082A (en) | Crab-flavor pumpkin-containing crispy rice and processing method thereof | |
| CN104431667A (en) | Jam with weight losing efficacy and preparation method of jam | |
| KR101741593B1 (en) | Sweet Potate Cheongkukjang Producing Method | |
| KR101742527B1 (en) | Black sesame, rhynchosia nulubilis and houttuynia cordata are included health supplement food, and manufacturing method thereof | |
| CN104172374A (en) | Dendrobium officinale, fruit and vegetable beverage and preparation method thereof | |
| CN103300271B (en) | Local flavor fruit vegetable nutrient sauce prepared by a kind of preparation method of local flavor fruit vegetable nutrient sauce and the method | |
| KR100623280B1 (en) | A preparing method of fermented-diet drink containing Saliconia herbacea L. extract |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150506 |