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The making method of Hwangtae powder being able to control high blood pressure and Hwangtae noodle
The making method of Hwangtae powder being able to control high blood pressure and Hwangtae noodle
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机译:一种能控制血压的黄泰粉和黄泰面的制作方法
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摘要
A method of manufacturing dried yellow pollack powder by pressurization processing technique and noodles using the dried yellow pollack powder having an antihypertensive function is provided to produce food products with a high angiotensin converting enzyme inhibition activity related with high blood pressure. Dried yellow pollack is peeled, washed, mixed with 80% by weight of water and heated at 121deg.C and 1.5atm for 2hr. The pretreated yellow pollack is cooled to room temperature, precooled to 5deg.C, quickly frozen to -40deg.C and freeze-dried for 30hr to give dried yellow pollack powder. To produce noodles, 100% by weight of wheat flour is mixed with 3% by weight of the dried yellow pollack powder. Then 100% by weight of the mixed powder is kneaded with 1.3% by weight of salt for 18min, aged at room temperature for 30min and extruded with a noodle making machine.
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