Noodle flour

A technology for noodle flour and wheat flour, which is applied in the field of noodle flour, can solve the problems of dull noodle color, difficult quality assurance, and impact on health, etc., and achieves the effects of improving color, reducing strip breakage and preventing browning.

Inactive Publication Date: 2009-04-01
郑州天地人面粉实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are special requirements for the quality of flour when making noodles, but most of the noodles are made of ordinary flour in the market at present, the quality is difficult to guarantee, and the color of the noodl...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The noodle powder of the present embodiment mainly comprises wheat flour and edible additives, and wheat flour accounts for 99.8%, and edible additive accounts for 0.2%. Among them, the wheat flour is made by grinding common durum wheat and special wheat in a ratio of 60:40.

[0015] The edible additive in the present embodiment comprises the composition of following percentage by weight: guar gum 25%, VC (vitamin C) 8%, CMC (sodium carboxymethylcellulose) 15%, glucose oxidase 0.3%, Xylanase 2%, calcium steroyl lactylate 15%, starch 34.7%.

[0016] Mix the above-mentioned additives in proportion, after mixing evenly in a blender, add 0.2% to the wheat flour to make noodles, and compare with the control group, the noodle flour with food additives can reduce the broken bar rate in anti-browning , increase the elasticity, all have obvious effect.

Embodiment 2

[0018] The noodle powder of the present embodiment mainly comprises wheat flour and edible additives, and wheat flour accounts for 99.9%, and edible additive accounts for 0.1%. Among them, the wheat flour is made by grinding common durum wheat and special wheat in a ratio of 50:50.

[0019] The edible additive in the present embodiment comprises the composition of following percentage by weight: guar gum 20%, VC (vitamin C) 10%, CMC (sodium carboxymethylcellulose) 20%, glucose oxidase 0.5%, Xylanase 3%, calcium steroyl lactylate 10%, starch 36.5%.

[0020] Mix the above-mentioned additives in proportion, after mixing evenly in the blender, add them to the wheat flour according to the addition amount of 0.1%, and make noodles. Compared with the control group, the noodle flour added with food additives can reduce the broken bar rate in anti-browning , increase elasticity, all have obvious effects.

Embodiment 3

[0022] The noodle powder of the present embodiment mainly comprises wheat flour and edible additives, and wheat flour accounts for 99.85%, and edible additive accounts for 0.15%. Among them, the wheat flour is made by grinding common durum wheat and special wheat in a ratio of 55:45.

[0023] The edible additive in the present embodiment comprises the composition of following percentage by weight: guar gum 30%, VC (vitamin C) 5%, CMC (sodium carboxymethylcellulose) 10%, glucose oxidase 0.2%, Xylanase 1%, calcium steroyl lactylate 20%, starch 33.8%.

[0024] Mix the above-mentioned additives in proportion, after mixing evenly in a blender, add them to the wheat flour according to the amount of 0.15% to make noodles, and compare with the control group, the noodle flour with food additives can reduce the broken bar rate in anti-browning , increase the elasticity, all have obvious effect.

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PUM

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Abstract

The invention relates to noodle flour which mainly comprises the constituents of 99.8-99.95% of wheat flour and 0.05-0.2% of edible additive, wherein, the constituent of all the involved edible additives is natural organic matters which have no toxicity; the wheat flour is produced by grinding special wheat and common durum wheat which are matched by proportion. Compared with common wheat, the special wheat used in the invention is 1% higher in protein content and has better al dente performance and color and lustre. The flour has the advantages that the processability is improved, the browning is prevented, the ratio of broken noodles is reduced, the color and lustre and the resilience of noodle products are improved, and the flour can also play a role in the refreshment of the products.

Description

technical field [0001] The invention relates to a noodle powder, which belongs to the field of food. technical background [0002] Flour is a common product in human daily life, especially in my country with a large population, and the annual consumption of flour is very large. With the progress of society and the improvement of people's living standards, in order to meet the needs of different consumer groups, the varieties of flour are diversified. There are also a variety of flour products made from flour, and noodles are very popular among the public because of their simple operation and various forms. There are special requirements for the quality of flour when making noodles, but most of the noodles on the market use ordinary flour to make noodles, the quality is difficult to guarantee, and the color of the noodles is not bright, and the elasticity is not good. Elasticity, adding sulfur dioxide, tartrazine and formaldehyde-containing white block and other substances t...

Claims

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Application Information

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IPC IPC(8): A21D2/00A21D2/22A21D8/04
Inventor 楚敏和楚高波魏长选李素玲赵留坡冯建民尚凌云楚秋霞
Owner 郑州天地人面粉实业有限公司
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