Preparation method of ageing resistance compounding agent of wet flour

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. ...

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

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