Composite edible gelatin and the application thereof in the preparation of noodles

A compound food glue and noodle technology, which is applied in the field of food additives to achieve the effects of simplifying the process, reducing the amount of use, and increasing the cooking resistance

Inactive Publication Date: 2008-01-02
SHANGHAI NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it has not been reported to compound food gum with curdlan as the main ingredient, especially compound food with konjac powder, guar gum and sodium carboxymethyl cellulose with curdlan as the main ingredient Glue, and apply it in the preparation of noodles, the noodle technology that can not be boiled, has strong toughness, continuous strips and no muddy soup is an original invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The composition and proportioning of present embodiment composite food glue are as follows:

[0023] Curdlan Gum 60g

[0024] Konjac Flour 20g

[0025] Guar Gum 13g

[0026] Sodium Carboxymethyl Cellulose 7g

[0027] The preparation method of present embodiment composite food glue is as follows:

[0028] 1) Prepare curdlan gum, konjac flour, guar gum and sodium carboxymethyl cellulose according to the above raw material ratio;

[0029] 2) pulverizing the above-mentioned raw materials;

[0030] 3) Mix evenly at normal temperature (15-35°C) and normal pressure.

[0031] The compound food glue of this embodiment can be used in noodle preparation, and the addition amount of described compound food glue accounts for 1.0% of the total weight of noodles, and the composition and proportioning of the noodles of this embodiment are as follows:

[0032] Compound Food Glue 1.0g

[0033] 75g flour

[0034] Sodium carbonate 0.8g

[0035] Salt 0.8g

[0036] The balance is wa...

Embodiment 2

[0041] The composition and proportioning of present embodiment composite food glue are as follows:

[0042] Curdlan Gum 65g

[0043] Konjac Flour 10g

[0044] Guar Gum 15g

[0045] Sodium Carboxymethyl Cellulose 10g

[0046] The preparation method of present embodiment composite food glue is as follows:

[0047] 1) Prepare curdlan gum, konjac flour, guar gum and sodium carboxymethyl cellulose according to the above raw material ratio;

[0048] 2) pulverizing the above-mentioned raw materials;

[0049] 3) Mix evenly at normal temperature (15-35°C) and normal pressure.

[0050] The compound food glue of this embodiment can be used in noodle preparation, and the addition amount of described compound food glue accounts for 0.6% of the total weight of noodles, and the composition and proportioning of the noodles of this embodiment are as follows:

[0051] Compound food glue 0.6g

[0052] 75g flour

[0053] Sodium carbonate 0.8g

[0054] Salt 0.8g

[0055] The remainder is...

Embodiment 3

[0060] The composition and proportioning of present embodiment composite food glue are as follows:

[0061] Curdlan Gum 70g

[0062] Konjac Flour 15g

[0063] Guar gum 10g

[0064] Sodium Carboxymethyl Cellulose 5g

[0065] The preparation method of present embodiment composite food glue is as follows:

[0066] 1) Prepare curdlan gum, konjac flour, guar gum and sodium carboxymethyl cellulose according to the above raw material ratio;

[0067] 2) pulverizing the above-mentioned raw materials;

[0068] 3) Mix evenly at normal temperature (15-35°C) and normal pressure.

[0069] The compound food glue of this embodiment can be used in noodle preparation, and the addition amount of described compound food glue accounts for 0.2% of the total weight of noodles, and the composition and proportioning of the noodles of this embodiment are as follows:

[0070] Compound food glue 0.2g

[0071] 75g flour

[0072] Sodium carbonate 0.8g

[0073] Salt 0.8g

[0074] The balance is wa...

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PUM

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Abstract

The invention discloses a compound food gum taking attainable glue main proportioning, and its application in noodle preparation. The comprised component and weight proportion are as follows: attainable glue 60-70%, konjaku flour 10-20%, guar gum 10-15%, and sodium carboxymethylcellulose 5-10%. The addition amount of said compound food gum is 0.2-1.0% of that of total weight of noodles. The invention is characterized by simplified process, reduced consumption, better taste; as for noodles prepared with compound food gum, it is characterized by increased boiling durability and strength, and low cost.

Description

technical field [0001] The invention relates to a composite food glue and its application in noodle preparation, belonging to the field of food additives. Background technique [0002] Curdlan gum, also known as curdlan, curdlan and thermal gel, is a fermented polysaccharide discovered by a doctor in Osaka, Japan in 1966 through microbial fermentation. The substance is named Curdlan because it has the property of being able to solidify after heating (Curdle property). Curdlan gum can be completely dissolved in alkaline aqueous solutions with a pH above 12, such as sodium hydroxide, trisodium phosphate, and tricalcium phosphate. Curdlan gum is insoluble in water, but it is easily dispersed in cold water and can be processed by high-speed stirring to form a more homogeneous dispersion. The aqueous dispersion of curdlan gum can form thermally irreversible colloid when heated above 80°C. The colloids formed by curdlan can be divided into low colloids and high colloids accordi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/05A23L1/0522A23L1/0526A23L1/0534A23L1/16A23L29/212
Inventor 胡国华马正智王新
Owner SHANGHAI NORMAL UNIVERSITY
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