Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same

A technology of improver and flour, which is applied in the fields of quick-frozen pasta improver, quick-frozen dumplings, quick-frozen dumpling improver, noodles, ravioli, and flour. Cost and other issues, to achieve the effect of cheap price, bright skin, and inhibit water loss

Active Publication Date: 2009-04-22
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] But the improving agent in the prior art is not enough in improving quick-frozen dumpling boiled appearance, color and luster, mouthfeel and boiling resistance
In addition, calcium stearoyl lactylate (CSL), sodium stearoyl lactylate (SSL) and monoglyceride (GMS) used in the prior art are relatively expensive, which will increase manufacturing costs

Method used

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  • Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same
  • Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same
  • Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same

Examples

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preparation example Construction

[0087] The method for preparing the quick-frozen pasta improver of the present invention is a conventional method, which is well known to those skilled in the art. For example, the preparation method of the quick-frozen pasta improver of the present invention comprises the following steps: raw materials are weighed in proportion → mechanically mixed uniformly at room temperature → weighed → packaged → product.

[0088] The preparation method of the flour containing the quick-frozen pasta improver of the present invention is a conventional method, which is well known to those skilled in the art. For example, it can be added through a feeder in a flour mill or directly dosed into a batching bin and then mixed; alternatively, it can also be mixed directly with flour when used in a frozen food factory. The content of the quick-frozen pasta improving agent of the present invention in the flour is 1% to 3% by weight, within this range, the cooking resistance of dumplings can be sign...

Embodiment 1～7

[0094] Just mix the components shown in Table 1 uniformly at room temperature.

[0095] Table 1 Example 1 of the present invention - distribution ratio of each component (parts by weight)

[0096]

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Abstract

The invention relates to a modifying agent for fast-freezing wheaten food, which contains: (A) 20 to 50 weight portions of sorbierite; (B) at least one kind of 3.5 to 20 weight portions of a thickening agent; (C) at least one kind of 10.2 to 55 weight portions of a flour gluten fortifier; and (D) at least one kind of 10.5 to 38 weight portions of phosphate. A finished product of the fast-freezing wheaten food containing the modifying agent has the skin which is difficult to crack and change color, has good water boiling performance, prolongs freshness period, and has the advantages of bright skin, smooth taste, good elasticity, and no soup turbidness at the same time. And the modifying agent has the advantages of low price and so on.

Description

technical field [0001] The invention relates to a food improver, especially a quick-frozen pasta improver, more specifically an improver for quick-frozen dumplings, and also relates to flour, quick-frozen dumplings, noodles and wontons containing the improver. Background technique [0002] Since 1995, quick-frozen food has become one of the fastest-growing foods in China in the 1990s. By the end of 2003, the annual output of quick-frozen dumplings reached 4.5 million tons. 20% speed increase. However, during transportation, storage, repeated freezing and thawing, and boiling, quick-frozen dumplings are prone to problems such as cracking, poor appearance, color, and taste, not resistant to boiling, and easy to mix soup. [0003] The main reasons for the cracking of quick-frozen dumplings are the following two points: (1) Water freezes below 0°C, and the volume expands by about 9%. When the dumpling skin cannot withstand such a huge pressure, it will crack; (2) the loss of m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/00
Inventor 俞学锋李知洪余明华姚娟董彬付仔振
Owner ANGELYEAST CO LTD
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