Preparation method of ageing resistance compounding agent of wet flour

An anti-aging and compounding agent technology, applied in food science, food preservation, application, etc., can solve the problems of inconvenient anti-aging, easy oxidative rancidity of oil, and unbalanced oil ratio, so as to promote the formation of gluten network and low production cost , the effect of inhibiting recrystallization

Inactive Publication Date: 2009-03-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although fried instant noodles still occupy the mainstream of the market, with the increasing demand for food, fried instant noodles have exposed many shortcomings: unbalanced nutrition, serious imbalance in the proportion of protein, carbohydrates, and oil; Adverse effects; lack of vitamins, etc. For these reasons, wet noodles will become a replacement product for fried instant noodles. It has the characteristics of nutrition, hygiene, non-dehydration, and good taste.
[0008] 2) There are two difficulties in the production of wet noodles: one is the control of microorganisms, that is, preservation, and the other is the taste of noodles
There is no convenient and effective anti-aging method for wet skin

Method used

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  • Preparation method of ageing resistance compounding agent of wet flour
  • Preparation method of ageing resistance compounding agent of wet flour

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1, the preparation method of anti-aging composite agent

[0037] The selected components are mixed in the following percentages by weight: fungal alpha-amylase 10.6%, gluten 58.2%, konjac gum 16.5%, sorbitan monostearate 14.7%, by 1:10 (W / W ) was dissolved in 0.01% (W / W) brine, then heated and stirred. The heating temperature is 45°C, and the product is obtained after emulsification and homogenization for 25 minutes.

Embodiment 2

[0038] Embodiment 2, the manufacturing process of wet face

[0039]Glucose amylase 0.0019kg (5.5%), carrageenan 0.006kg (17.3%), sorbitan monostearate 0.0058kg (16.7%), beta-cyclodextrin 0.021kg (60.5%), 0.01% (W / W) brine 0.33kg. Prepare the anti-aging compound agent according to the selected raw materials, then add this mixing liquid into the flour drop by drop, and mix the dough in a small dough mixer for 5 minutes to make the flour absorb water fully and evenly. Then mature in a constant temperature and humidity box at 25°C for 20 minutes. Press into sheets to form fine-textured, cohesive, uniform, flat and smooth noodle strips. Mature the noodle strips for 15 minutes, continue to press until the thickness is 2mm, cut into 2mm wide noodles, and then cook in boiling water for 8mim. Immediately wash with water for 1min. Then carry out pickling, the pickling solution is lactic acid-sodium lactate buffer solution with pH 2.7, soak for 2 minutes. Carry out vacuum packing aga...

Embodiment 3

[0040] Embodiment 3, the anti-aging composite agent of wet face is made up of the raw material of following weight percent:

[0041] Fungal Alpha-Amylase 11.0%

[0042] Gluten 55.7%

[0043] Guar Gum 16.7%

[0044] Glyceryl monostearate 16.6%

[0045] The wet noodle made of this formula with 0.01% (W / W) salt water and all-purpose flour at a ratio of 1:10:33 (W / W / W) is sample 1, and the DSC data (△H) after 30 days of storage See attached table, the improvement rate of recrystallization is 54.1%. The change in hardness of sample 1 (a represents sample 1) after storage for 30 days is shown in the attached figure, and the hardness improvement rate is 34.17%.

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Abstract

Disclosed is a method for preparing antiaging compound agent for wet noodles, belonging to food fresh-keeping technical field. The antiaging compound agent contains the following materials by weight: 13-19%of food colloid, 4-11%of amylolytic enzyme, 12-13%of emulsifier and 54-62%of Beta- cyclodextrin or 55-70%of wheat gluten. The antiaging compound agent saline solution is prepared through the steps of dissolving the materials in saline water at mass concentration of 0.01% based on weight ratio of 1:10(W / W), heating and stirring at the temperature of 20-50 DEG C, emulsifying and homogenizing for 25 minutes. When the antiaging compound agent saline solution is used in dough making, the amount of the antiaging compound agent saline solution is 32-35%of the amount of the flour. The antiaging compound agent saline solution can improve the internal structure of the wet noodles after being mixed with the noodles and can restrain the recrystallization of starchy and promote the formation of a flour gluten network. The preparation method is simple in technique and process and good in repeatability, and can improve aging characteristic of wet noodles, prolong the shelf life of the wet noodles and improve the quality of the food.

Description

technical field [0001] The invention relates to the development of a wet face anti-aging compound agent, which belongs to the technical field of food preservation. Background technique [0002] Noodles are a traditional food in our country. With the development of society and economy, people's requirements for food tend to be diversified, natural, convenient, nutritious and other green consumption. has advantages. Although fried instant noodles still occupy the mainstream of the market, with the increasing demand for food, fried instant noodles have exposed many shortcomings: unbalanced nutrition, serious imbalance in the proportion of protein, carbohydrates, and oil; Adverse effects; lack of vitamins, etc. For these reasons, wet noodles will become a replacement product for fried instant noodles. It has the characteristics of nutrition, hygiene, non-dehydration, and good taste. [0003] LL noodles are longevity noodles, which is the abbreviation of Long Life in English. ...

Claims

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Application Information

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IPC IPC(8): A23L3/3463A23L3/3571
Inventor 钱海峰王克钧周惠明朱科学彭伟
Owner JIANGNAN UNIV
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