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Preparation method of frozen noodles containing pre-gelatinized hydroxylpropyl starch

A technology for pregelatinizing hydroxypropyl and starch, applied in the field of food processing, can solve the problems of destroying the taste of noodles, high water content of frozen noodles, large ice crystals, etc. and the effect of breaking

Inactive Publication Date: 2013-08-07
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It not only has the instant food properties of instant noodles, but also has the characteristics of health, freshness and good taste compared with fried instant noodles. However, the water content of frozen noodles is high, and it is easy to cause the formation of large ice crystals during the quick-freezing process, thus destroying the food after thawing. bar taste

Method used

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  • Preparation method of frozen noodles containing pre-gelatinized hydroxylpropyl starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] a, preparation of pregelatinized hydroxypropyl starch:

[0018] Take by weighing 100g tapioca starch, add 300mL the distilled water that adds the anhydrous sodium sulfate of starch dry weight 12% and the sodium hydroxide of 1.2%, be made into the starch milk of concentration 30%, after stirring, put into reactor, And put the reactor into a water bath, slowly add 13% propylene oxide with a dry basis weight of starch with a pipette at a temperature of 18°C, seal it, and stir for 30 minutes at this temperature, so that the propylene oxide and Mix the starch evenly, then transfer it to a water bath at 50°C and stir for 20 hours, adjust the pH value to 6.7 with 3% dilute hydrochloric acid, transfer it to a centrifuge tube, centrifuge at a speed of 5000rpm / min for 10min, and wash three times by centrifugation. Then vacuum-dry at 60°C and pulverize to obtain hydroxypropyl starch; prepare hydroxypropyl starch with water to make a starch slurry with a concentration of 5%, stir a...

Embodiment 2

[0022] a, preparation of pregelatinized hydroxypropyl starch:

[0023] Take by weighing 100g tapioca starch, add 250mL the distilled water that adds the anhydrous sodium sulfate of starch dry basis weight 15% and the sodium hydroxide of 1.2%, is made into the starch milk of concentration 40% (all the other steps are identical with embodiment 1);

[0024] b. The difference between this step and step b of Example 1 is that the added amount of the pregelatinized hydroxypropyl starch is 1.5% of the flour weight.

[0025] After the product prepared in this example was frozen and stored at -18°C for one month, the quality of the finished product after cooking was significantly improved. The noodles were milky white in color, good in elasticity, and smooth in taste. The quality was the same as that of fresh noodles, and the dissolution rate was small. The specific texture parameters of the frozen noodle product (sample) prepared by this method and the ordinary frozen noodle product (...

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Abstract

A preparation method of frozen noodles containing pre-gelatinized hydroxylpropyl starch is characterized by comprising the following steps of: weighing 100g of flour, 30g of distilled water, 1g of iodized table salt, 0.1g of edible alkaline noodle and 1% of pre-gelatinized hydroxylpropyl starch, stirring for 12min; pouring the mixed noodle flocculation in a clean self-sealing bag, standing and aging for 20min; pouring the aged noodle flocculation in a noodle press, pressing the aged noodle flocculation into a noodle band, and continuously calendaring three times to obtain the noodle band withthe thickness of 1.1mm; cutting the noodle band into strips by using a noodle cutter to obtain noodles with the thickness of 3.4mm, and picking up incomplete noodles; braising the prepared rough noodles for 6min in a pot for steaming food, cooking in boiled water until central white lines of the noodles just disappear, rapidly fishing out noodles by using a colander, cooling the noodles for 30s in distilled water, dropping, putting the cooled noodles in the self-sealing bag, placing the self-sealing bag in a square box, rapidly freezing at 40 DEG C below zero for 15min, taking out and refrigerating at 18 DEG C below zero for later use.

Description

technical field [0001] The invention relates to a method for producing frozen noodles, in particular to a method for producing frozen noodles by adding pregelatinized hydroxypropyl starch, and belongs to the technical field of food processing. Background technique [0002] Frozen noodles are noodle foods that are cooked or not cooked and then frozen, stored and sold under quick-freezing conditions at a temperature of -18°C or below. In 1972, Japan first introduced a kind of frozen noodles belonging to instant noodles. It not only has the instant food properties of instant noodles, but also has the characteristics of health, freshness and good taste compared with fried instant noodles. However, the water content of frozen noodles is high, and it is easy to cause the formation of large ice crystals during the quick-freezing process, thus destroying the food after thawing. The texture of the bar. It is very important to study the preparation process and formula optimization o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L1/09A23L7/113
Inventor 吕莹果陈洁郭玉
Owner HENAN UNIVERSITY OF TECHNOLOGY
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