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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
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 ...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com