Improver of flour for fresh-wet noodles and flour for fresh-wet noodle

A powder improver and a technology for noodles, which are applied in the field of the powder improver for fresh and wet noodles and the flour for fresh and wet noodles, can solve the problems of affecting appetite, restricting the development of fresh and wet noodles, and being unable to sell, and achieving good palatability, color and luster. Bright and pure, long-lasting effect

Inactive Publication Date: 2012-06-27
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

The fresh and wet noodles made with the current fresh and wet noodle powder will turn brown and turn brown in as short as 3 hours, and the longer ones can only last for about 6 hours. During this time, the noodles that cannot be sold out can only be reduced in price. processing, even can not be sold, this situation not only affects people's appetite but also restricts the development of industrialized production of fresh wet noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A flour improver for fresh and wet noodles, which is made by mixing the following raw materials in percentage by weight: vitamin C 7%, fenugreek gum 40%, azodicarbonamide 0.5%, potassium dihydrogen phosphate 30%, potassium hydrogen tartrate 2%, starch 20.5%. The prepared powder improver for fresh wet noodles is a powdery solid.

[0020] A flour for fresh and wet noodles is prepared by mixing the flour improver for fresh and wet noodles with wheat flour, and the weight of the flour improver for fresh and wet noodles is 0.05% of the weight of the wheat flour. Among them, the wet gluten of wheat flour is 29%, the ash content is 0.45%, the protein is 12.5%, the water absorption rate of silt is 60%, the stability time is 5 minutes, the extensibility is 140mm, and the maximum resistance is 400BU.

[0021] A preparation method for fresh wet noodle powder, comprising the following steps:

[0022] (1) Preparation of wheat flour

[0023] a. Wheat washing: select wheat varietie...

Embodiment 2

[0028] A powder improver for fresh and wet noodles, which is made by mixing the following raw materials in percentage by weight: vitamin C 10.5%, fenugreek gum 20%, azodicarbonamide 1.5%, potassium dihydrogen phosphate 25%, potassium hydrogen tartrate 3%, starch 40%. The prepared powder improver for fresh wet noodles is a powdery solid.

[0029] A flour for fresh and wet noodles is prepared by mixing the flour improver for fresh and wet noodles with wheat flour, and the weight of the flour improver for fresh and wet noodles is 0.05% of the weight of the wheat flour. Among them, the wet gluten of wheat flour is 28%, the ash content is 0.45%, the protein is 12.5%, the water absorption rate of silt is 65%, the stability time is 5 minutes, the extensibility is 140mm, and the maximum resistance is 400BU. Add the flour improver for fresh wet noodles into the prepared wheat flour and mix evenly, and then enter the flour mixing system for post-processing. The flour mixing system cons...

Embodiment 3

[0031] A powder improver for fresh and wet noodles, which is made by mixing the following raw materials in percentage by weight: vitamin C 15%, fenugreek gum 28%, azodicarbonamide 1%, potassium dihydrogen phosphate 35%, potassium hydrogen tartrate 1%, starch 20%. The prepared powder improver for fresh wet noodles is a powdery solid.

[0032] A flour for fresh and wet noodles is prepared by mixing the flour improver for fresh and wet noodles with wheat flour, and the weight of the flour improver for fresh and wet noodles is 0.1% of the weight of the wheat flour. Among them, the wet gluten of wheat flour is 29%, the ash content is 0.50%, the protein is 12.5%, the water absorption rate of silt is 60%, the stability time is 3 minutes, the extensibility is 160mm, and the maximum resistance is 400BU. Add the flour improver for fresh wet noodles into the prepared wheat flour and mix evenly, and then enter the flour mixing system for post-processing. The flour mixing system consists ...

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PUM

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Abstract

The invention discloses an improver of flour for fresh-wet noodles and meanwhile also discloses flour for the fresh-wet noodles, to which the improver is added. The improver is prepared from the following raw materials in weight percent: 7 to 15 percent of vitamin C, 20-40 percent of trigonella bean gum, 0.5-1.5 percent of azodicarbonamide, 25-35 percent of monopotassium phosphate, 1-3 percent ofpotassium hydrogen tartrate and 20-40 percent of starch. Various fresh-wet noodles made of the flour for the fresh-wet noodles, such as alkaline fresh-wet noodles, beans-made fresh-wet noodles and the like, have bright and pure color, long preservation time, fine and smooth and slippery mouth feel, strong wheat flavor, good palatability and rich nutrition and can not generate invert color or brown after being put for long. The flour for the fresh-wet noodles is suitable for use in the industrial production of the noodles and meanwhile is also the household flour of family life.

Description

technical field [0001] The invention belongs to the technical field of flour, and in particular relates to a flour improver for fresh and wet noodles, and also relates to flour for fresh and wet noodles added with the improver. Background technique [0002] Noodles, as one of the traditional staple foods in China, have always been a noodle food that people like very much, especially fresh and wet noodles are a common staple food on people's tables. In recent years, with the rapid improvement of people's living standards, people's requirements for the quality of fresh wet noodles have also been continuously improved. The gray color problem of some fresh wet noodles caused by reverse color browning has increasingly become an unacceptable sensory quality problem for people. Therefore, the problem of anti-color browning of fresh and wet noodles has become a thorny problem that has been studied by flour manufacturers in recent years but has not yet been solved. This problem is st...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/38
Inventor 夏银忠李素玲赵留坡楚敏和楚高波李莹
Owner 郑州天地人面粉实业有限公司
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