CN117461795A - High-elasticity high-calcium noodles prepared from penaeus vannamei boone shells serving as raw materials - Google Patents
High-elasticity high-calcium noodles prepared from penaeus vannamei boone shells serving as raw materials Download PDFInfo
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- CN117461795A CN117461795A CN202311584480.6A CN202311584480A CN117461795A CN 117461795 A CN117461795 A CN 117461795A CN 202311584480 A CN202311584480 A CN 202311584480A CN 117461795 A CN117461795 A CN 117461795A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 79
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 39
- 239000011575 calcium Substances 0.000 title claims abstract description 39
- 239000002994 raw material Substances 0.000 title claims abstract description 34
- 241000238553 Litopenaeus vannamei Species 0.000 title abstract description 14
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 31
- 238000001125 extrusion Methods 0.000 claims abstract description 28
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims description 50
- 240000001417 Vigna umbellata Species 0.000 claims description 26
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 26
- 240000008042 Zea mays Species 0.000 claims description 20
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 20
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 20
- 235000005822 corn Nutrition 0.000 claims description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 14
- 235000009566 rice Nutrition 0.000 claims description 14
- 241000209140 Triticum Species 0.000 claims description 13
- 235000021307 Triticum Nutrition 0.000 claims description 13
- 108010068370 Glutens Proteins 0.000 claims description 10
- 235000021312 gluten Nutrition 0.000 claims description 10
- 235000012054 meals Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 3
- 150000001875 compounds Chemical class 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 241000238557 Decapoda Species 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 235000010716 Vigna mungo Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000003672 processing method Methods 0.000 description 4
- 238000007873 sieving Methods 0.000 description 4
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003607 modifier Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000001362 calcium malate Substances 0.000 description 1
- 229940016114 calcium malate Drugs 0.000 description 1
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 1
- QXDHJHQRJCJRAU-UHFFFAOYSA-N calcium;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Ca].OC(=O)CC(O)(C(O)=O)CC(O)=O QXDHJHQRJCJRAU-UHFFFAOYSA-N 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000003837 high-temperature calcination Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000011144 upstream manufacturing 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
- A23P30/25—Co-extrusion of different foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Manufacturing & Machinery (AREA)
- Noodles (AREA)
Abstract
The invention provides high-elasticity high-calcium noodles prepared by using penaeus vannamei boone shells as raw materials. The noodles prepared by the invention retain the flavor and nutrient substances of the shrimp shell powder and high calcium content, solve the problems of single nutritive value, poor taste and the like of the noodles, and improve the utilization rate and value of the shrimp shell; the existing compound noodle product has the problems of poor elasticity, poor taste, poor toughness and the like, which are common problems of the existing compound noodle, so that the taste of the finished noodle is improved by using a double-screw dry extrusion mode.
Description
Technical Field
The invention belongs to the technical field of food preparation, and particularly relates to high-elasticity high-calcium noodles prepared by using penaeus vannamei boone shells as raw materials.
Background
With the expansion of the aquaculture scale, a large amount of shrimp shells are abandoned in China every year, and byproducts of the shrimp shells contain rich nutrients, but most of the generated byproducts are utilized in a low-value mode or are directly abandoned, so that certain resource waste and environmental pollution are caused. And the shrimp shell contains a plurality of available components. As a calcium source, the shrimp shell contains about 20-40% of inorganic calcium, and the shrimp shell is washed, dried and crushed, and then the calcium carbonate can be converted into calcium oxide through high-temperature calcination. The calcium fruit acid is also called as citric acid-calcium malate, is a novel calcium source with high safety, and has five characteristics of high solubility, high bioavailability, low iron absorption resistance, good taste, safety and no toxicity.
The noodle is used as a traditional flour staple food in China, and has important effects on nutrition and health of residents in China. The noodles are prepared from grains or bean flour serving as raw materials, are one of traditional staple foods in China, and are widely welcome worldwide. At present, the noodle product mainly has the problems of poor elasticity, low chewing degree, single nutrition content and the like. The noodle modifier is one of important methods for improving the quality of noodles. The traditional noodle improvement method is to add salt to improve the quality of the noodle, but the risk of increasing the intake of salt exists. Other common noodle modifiers include dietary alkali, colloids, proteins, and ester emulsifiers. But the effect of improving nutrition and taste simultaneously is not satisfactory.
In recent years, shrimp shells have been developed into various products including shrimp shell shortbread, shrimp shell meal supplements and the like, and research of domestic and foreign specialists on shrimp shell meal mainly focuses on three aspects of raw material selection, production process and quality optimization, but few research reports on adding shrimp shell meal into corn flour and wheat flour to prepare high-elasticity noodles are provided. Therefore, it is necessary to develop a shrimp shell noodle product which is relatively simple in preparation method, can retain the high calcium content of shrimp shell to the maximum extent, and has excellent taste.
Disclosure of Invention
The invention aims to provide high-elasticity high-calcium noodles prepared by using penaeus vannamei boone shells as raw materials, which are prepared by adding shrimp shell powder into coarse cereal compound powder and then producing high-elasticity high-calcium shrimp shell noodles through double-screw extrusion processing.
The preparation method of the high-calcium noodles provided by the invention comprises the following steps:
1) Adding shrimp shell powder into raw material powder for preparing noodles, and uniformly mixing;
the raw material powder comprises one or more of corn flour, high-gluten wheat flour, rice flour and red bean flour;
as specific description of the embodiment, the raw material powder is corn flour, high gluten wheat flour, rice flour and red bean flour, and the mass ratio of the raw material powder to the red bean flour is 40:25:15:10;
2) Adding the uniformly mixed raw materials into a feeder of a double-screw extruder, wherein the feeding speed is set to be 10-20 kg/h, the screw rotating speed is 100-200r/min, and the water adding amount is 30-60%; the temperature of the twin-screw extruder is divided into 6 temperature areas for adjustment, wherein the temperature of a first area is 60-70 ℃, the temperature of a second area is 80-100 ℃, the temperature of a third area is 100-120 ℃, the temperature of a fifth area is 125-140 ℃, and the temperature of a sixth area is 100-120 ℃; extruding to obtain cooked high-elasticity high-calcium noodles with cooling speed of 0.015-0.03m/s and cooling wind speed of 2m/s.
The noodles prepared by the invention retain the flavor and nutrient substances of the shrimp shell powder and high calcium content, solve the problems of single nutritive value, poor taste and the like of the noodles, and improve the utilization rate and value of the shrimp shell; the existing compound noodle product has the problems of poor elasticity, poor taste, poor toughness and the like, which are common problems of the existing compound noodle, so that the taste of the finished noodle is improved by using a double-screw dry extrusion mode.
Detailed Description
The invention provides a penaeus vannamei shell high-elasticity high-calcium noodle and a production method thereof, wherein the noodle raw material consists of the following raw materials in parts by weight: corn flour (40 parts), high gluten wheat flour (25 parts), rice flour (15 parts), red bean powder (10 parts) and dried and crushed shrimp shell powder (10 parts).
The processing method provided by the invention comprises the following steps:
step one, preparing noodle raw material powder.
Selecting clean penaeus vannamei shell without foreign matters, clean and mildew-free corn, rice and red bean, respectively placing the selected corn, red bean and rice into a grain mill for crushing and grinding, and placing each crushed raw material into a 60-mesh screen for sieving and separating; drying and crushing the screened shrimp shells. And (3) placing the sieved shrimp shell powder, corn flour, red bean flour, rice flour and high gluten wheat flour into a stuffing mixer for stirring, fully and uniformly mixing, placing into a baking oven at 300 ℃, and drying for later use.
And step two, preparing the finished product of the penaeus vannamei boone shell high-elasticity high-calcium noodles through double-screw extrusion equipment. Adding the prepared raw material powder into a double-screw extruder for extrusion, and cooling a conveyor belt to obtain the finished noodles.
Wherein, the feeding speed is set to 10-20 kg/h under the extrusion condition, the rotating speed of the screw is 100-200r/min, and the water adding amount is 30-60%;
setting different extrusion zone temperatures, wherein the temperature of a first zone is 60-70 ℃, the temperature of a second zone is 80-100 ℃, the temperature of a third zone is 100-120 ℃, the temperature of a fifth zone of four zones is 125-140 ℃, and the temperature of a sixth zone is 100-120 ℃;
the screw speed is adjusted according to the feeding amount, the extrusion temperature and the water adding amount, and the empirical formula is as follows:
wherein r is the rotation speed of the screw, lambda is a correction coefficient, 0.85 is taken,taking the rotation speed of the screw as the basic screw, taking the value of 120r/min, w as the feeding quantity, and the +.>Taking 11kg/h as the basic feeding amount, T' as the average extrusion temperature of the extrusion temperature zone, +.>Taking the extrusion temperature as the basis, taking 100 ℃, wherein M is the water adding amount, < > and the like>The basic water adding amount is 25%.
Twin screw extruders of the type FMHE 36-24 are used in the examples of the present invention.
The present invention is described in further detail below to enable those skilled in the art to practice the invention by reference to the specification.
Example 1:
step one, preparing noodle raw material powder.
Selecting clean penaeus vannamei shell without foreign matters, clean and mildew-free corn, rice and red bean, respectively placing the selected corn, red bean and rice into a grain mill for crushing and grinding, and placing each crushed raw material into a 60-mesh screen for sieving and separating; drying and crushing the screened shrimp shells. The sieved corn flour (40 parts), the high gluten wheat flour (25 parts), the rice flour (15 parts), the red bean flour (10 parts) and the dried and crushed shrimp shell powder (10 parts) are put into a stuffing mixer to be stirred, so that the corn flour, the high gluten wheat flour and the red bean flour are fully and uniformly mixed, and are put into a baking oven at 300 ℃ to be dried for standby.
Step two, preparing finished noodles by double-screw extrusion equipment
Adding the prepared raw material powder into a double screw extruder for extrusion, and cooling the conveyor belt to obtain the finished noodles
Setting different extrusion zone temperatures, wherein the temperature of a first zone is 60 ℃, the temperature of a second zone is 80 ℃, the temperature of a third zone is 100 ℃, the temperature of a fourth zone is 125 ℃, and the temperature of a sixth zone is 100 ℃; the screw rotation speed is calculated according to a formula.
Extruding according to the conditions to obtain cooked high-elasticity high-calcium penaeus vannamei boone noodles, wherein the speed of an extruding end cooling conveyor belt is 0.015-0.03m/s, and the cooling air speed is 2m/s;
example 2
Step one, preparing noodle raw material powder.
Selecting clean penaeus vannamei shell without foreign matters, clean and mildew-free corn, rice and red bean, respectively placing the selected corn, red bean and rice into a grain mill for crushing and grinding, and placing each crushed raw material into a 60-mesh screen for sieving and separating; drying and crushing the screened shrimp shells. The sieved corn flour (40 parts), the high gluten wheat flour (25 parts), the rice flour (15 parts), the red bean flour (10 parts) and the dried and crushed shrimp shell powder (10 parts) are put into a stuffing mixer to be stirred, so that the corn flour, the high gluten wheat flour and the red bean flour are fully and uniformly mixed, and are put into a baking oven at 300 ℃ to be dried for standby.
And step two, preparing finished noodles by double-screw extrusion equipment.
And adding the prepared raw material powder into a double-screw extruder for extrusion, adopting a die, and cooling a conveyor belt to obtain the finished noodles. Wherein, the feeding speed of the extrusion condition is set to 15kg/h, and the water adding amount is 50%. Setting different extrusion zone temperatures, wherein the temperature of one zone is 65 ℃, the temperature of the other zone is 90 ℃, the temperature of the other zone is 110 ℃, the temperature of the other zone is 130 ℃, and the temperature of the other zone is 110 DEG C
Extruding according to the conditions to obtain the cooked high-elasticity high-calcium penaeus vannamei boone noodles, wherein the speed of an extruding end cooling conveyor belt is 0.015-0.03m/s, and the cooling air speed is 2m/s.
Example 3
Step one, preparing noodle raw material powder.
Selecting clean penaeus vannamei shell without foreign matters, clean and mildew-free corn, rice and red bean, respectively placing the selected corn, red bean and rice into a grain mill for crushing and grinding, and placing each crushed raw material into a 60-mesh screen for sieving and separating; drying and crushing the screened shrimp shells. The sieved corn flour (40 parts), the high gluten wheat flour (25 parts), the rice flour (15 parts), the red bean flour (10 parts) and the dried and crushed shrimp shell powder (10 parts) are put into a stuffing mixer to be stirred, so that the corn flour, the high gluten wheat flour and the red bean flour are fully and uniformly mixed, and are put into a baking oven at 300 ℃ to be dried for standby.
Step two, preparing finished noodles by double-screw extrusion equipment
Adding the prepared raw material powder into a double-screw extruder for extrusion, adopting a die, and cooling a conveyor belt to obtain finished noodles, wherein the feeding speed is set to 20kg/h under the extrusion condition, the water adding amount is 60%, and the temperatures of different extrusion areas are set, wherein the temperature of one area is 70 ℃, the temperature of the second area is 100 ℃, the temperature of the third area is 120 ℃, the temperature of the fourth area is 140 ℃, and the temperature of the sixth area is 120 ℃;
extruding according to the conditions to obtain cooked high-elasticity high-calcium penaeus vannamei boone noodles, wherein the speed of an extruding end cooling conveyor belt is 0.015-0.03m/s, and the cooling air speed is 2m/s;
example 4
To verify the mouthfeel of the noodles prepared in the three examples, a random test of eating was performed, 10 testers were found randomly, and after the testers tried three kinds of noodles, the mouthfeel of the noodles was scored to obtain the following table:
table 1, scoring table by the tester for the three examples
As can be seen from the data in Table 1, the taste of the noodles prepared by the processing method of the high-elasticity high-calcium shrimp shell noodles provided by the invention is obviously better than the taste of the common broad-band noodles in the market, wherein the taste of the noodles obtained in the embodiment 1 is optimal, and the fact that the noodles have rich and tough taste and attractive shape on the basis of balanced nutrition by adjusting the rotating speed of the screw according to the feeding amount, the extrusion temperature and the water addition amount can be shown in the preparation process.
Table 2, evaluation index Table of surface texture of high-elasticity and high-calcium shrimp shell
As can be seen from the data in Table 2, the hardness, elasticity, chewiness and stretchability of the noodles prepared by the processing method of the high-elasticity high-calcium shrimp shell noodles provided by the invention are obviously better than those of the common broad-band noodles in the market, wherein the taste of the noodles obtained in the example 3 is optimal, and the fact that the elasticity of the noodles is improved and consumer favour is obtained by adjusting the rotating speed of the screw according to the feeding amount, the extrusion temperature and the water adding amount in the preparation process can be shown.
Table 3: high-elasticity high-calcium shrimp shell noodle nutrition evaluation index table
As can be seen from the data in Table 2, the noodle prepared by the processing method of the high-elasticity high-calcium shrimp shell noodles provided by the invention has higher calcium content and excellent calcium supplementing effect, and the calcium content is upstream in the commercial calcium supplementing food.
Compared with the existing compound noodles in the market, the double-screw extrusion high-elasticity high-calcium shrimp shell noodles prepared by the invention have the advantages of high nutritive value, good chewing property, strong toughness, attractive appearance, uniform color and luster, uniform shape, capability of attracting eyeballs of consumers, higher efficiency in the production process mode, higher production efficiency, higher yield and more environmental protection. The method adopts dry processing, and the specifically used twin-screw extrusion process has the advantages of high yield, less equipment investment, low energy consumption, high yield and low environmental pollution, and further adopts the dry processing, so that the selection of parameters is studied through deep analysis, the digestion rate is improved on the premise of not damaging nutrients by setting the proper temperature of a III region of a twin-screw extruder, and the extruded finished product is uniform and has good hardness and chewiness; the proper rotation speed of the screw of the double-screw extruder is researched and set, so that the raw materials can be fully gelatinized, and the noodle quality is the best; meanwhile, the shrimp shell powder addition amount and the water content of the materials are reasonable, the prepared noodles are more compact in structure, the cooking loss rate is reduced, and the noodles are best in quality. The processing technology can ensure that the product is not only nutritious and healthy, good in chewiness and smooth in surface, but also attractive in appearance, so that the invention has great popularization and application values.
Claims (7)
1. The high-calcium noodles are characterized in that shrimp shell powder is added into raw material powder for preparing the noodles, and then the noodles are prepared by a double screw extrusion method.
2. The high-calcium noodles according to claim 1, wherein the raw material powder is one or more of rice flour, high gluten wheat flour, rice flour and red bean flour.
3. The high-calcium noodle according to claim 1, wherein the raw material powder is corn flour, high-gluten wheat flour, rice flour and red bean flour, and the mass ratio of the raw material powder to the red bean flour is 40:25:15:10.
4. the high-calcium noodle according to claim 1, wherein the ratio of the shrimp shell meal to the raw material meal is 1:9 by mass.
5. The high-calcium noodle according to claim 1, wherein the high-calcium noodle is prepared by the following method:
1) Adding shrimp shell powder into raw material powder for preparing noodles, and uniformly mixing;
2) Adding the uniformly mixed raw materials into a feeder of a double-screw extruder, and dividing the temperature of the double-screw extruder into 6 temperature areas for adjustment, wherein the temperature of a first area is 60-70 ℃, the temperature of a second area is 80-100 ℃, the temperature of a third area is 100-120 ℃, the temperature of a fourth area is 125-140 ℃, and the temperature of a sixth area is 100-120 ℃; extruding to obtain high calcium noodles.
6. The high-calcium noodles according to claim 5, wherein the feeding speed is 10-20 kg/h and the screw rotation speed is 100-200r/min.
7. The high-calcium noodle according to claim 1, wherein the extrusion end cooling conveyor speed of the twin-screw extruder is 0.015-0.03m/s and the cooling air speed is 2m/s.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311584480.6A CN117461795A (en) | 2023-11-25 | 2023-11-25 | High-elasticity high-calcium noodles prepared from penaeus vannamei boone shells serving as raw materials |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311584480.6A CN117461795A (en) | 2023-11-25 | 2023-11-25 | High-elasticity high-calcium noodles prepared from penaeus vannamei boone shells serving as raw materials |
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| CN117461795A true CN117461795A (en) | 2024-01-30 |
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