Composite modifying agent of freezing paste product

Abstract

The present invention discloses a compound modifier for freezing flour product; the compound modifier is made of the following materials with the weight proportions that sand sagebrush powder 35 to 45 percent, wheat gluten powder 30 to 40 percent, lecithin 3 to 7 percent, cevitamic acid 0.7 to 1 percent and salt 10 to 15 percent; the weight sum of the materials mentioned above is 100 percent. The compound modifier for freezing flour product is powder and the selected natural safe nutrition is not only safe for food but also has certain nutritious function; the modifier addition in use is 4 to 6 percent of the wheat quality and the modifier can be widely used in freezing flour products.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to a composite additive for frozen noodle products. Background technique [0002] Frozen noodle products, such as frozen noodles, frozen noodle cakes, frozen dumplings, frozen pancakes, frozen spring rolls, etc., are the main categories of frozen prepared foods, and are also a new development of traditional noodle foods in my country. During the freezing, storage and thawing process of frozen noodle products, cracks, shrinkage and discoloration often occur due to the influence of various factors. In particular, the quality problems of some frozen dumplings, such as unstable quality, cracked or peeled skin of finished products, and poor eating quality, have seriously restricted the development of frozen noodle products, and enterprises urgently need to solve such technical problems. [0003] In order to obtain good-quality frozen flour products, people try to find some additi...

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Problems solved by technology

Most of these improvers are chemical additives, which can easily cause harm to people’s health when they are used in excess; enzyme preparations are mostly imported products, which are expensive

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