Fresh wet surface browning inhibitor and application thereof

A technology for fresh and wet noodles and an inhibitor, which is applied in the field of flour processing, can solve the problems of complex preparation methods, many inhibitor compositions and formulas, unfavorable health, etc., and achieves simple components and preparation methods, comprehensive and thorough inhibitory effect, and does not affect nutrition. quality effect

Active Publication Date: 2013-07-24
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing noodle browning inhibitors are usually a single antioxidant or a combination thereof for enzymatic browning, and the inhibitory effect is not complete and the effect is not ideal; some inhibitors have many formulations, complicated preparation methods, and high cost; At the same time, it may affect the physical and chemical properties or nutritional quality of noodles; the components may contain toxic and harmful substances to the human body, which is not conducive to health

Method used

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  • Fresh wet surface browning inhibitor and application thereof
  • Fresh wet surface browning inhibitor and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Fully dissolve 0.5g of thiamine, 1g of L-cysteine, and 3g of ascorbic acid in clean water, then add clean water to a solution with a total mass of 1000g, fully stir and mix to obtain a browning inhibitor product.

[0018] Take 1000g of ordinary flour / whole wheat flour (commercially available Beiye brand flour), 10g of table salt, and 300g of the above-mentioned browning inhibitor finished product and put them into the dough mixer. Dough, let the dough rest for 30 minutes, roll it 4 times to form dough sheets, and prepare the dough sheets into ordinary fresh wet noodles (or whole wheat fresh wet noodles) with a width of 2 mm and a thickness of 1 mm through conventional noodle-making processes such as slitting and cutting. Store in a ziplock bag at 4°C.

Embodiment 2

[0020] Fully dissolve 1g of thiamine, 2g of L-cysteine, and 5g of ascorbic acid in clean water, then add clean water to a solution with a total mass of 1000g, stir and mix well to obtain a browning inhibitor product.

[0021] Take 1000g of ordinary flour / whole wheat flour (commercially available Beiye brand flour), 10g of table salt, and 300g of the above-mentioned browning inhibitor finished product and put them into the dough mixer. Dough, let the dough rest for 30 minutes, roll it 4 times to form dough sheets, and prepare the dough sheets into ordinary fresh wet noodles (or whole wheat fresh wet noodles) with a width of 2 mm and a thickness of 1 mm through conventional noodle-making processes such as slitting and cutting. Store in a ziplock bag at 4°C.

Embodiment 3

[0022] Example 3 Determination and comparison of flour tyrosinase activity and noodle browning degree

[0023] 1. Tyrosinase activity assay

[0024] Mainly measure the activity of diphenolase in flour. According to the ratio of thiamine, L-cysteine ​​and ascorbic acid shown in Table 1, the browning inhibitors (experimental groups: the 2nd to 7th groups) were made respectively; 0.05g of the above-mentioned browning inhibitors, 5g Ordinary flour / whole wheat flour (commercially available Beiye brand flour) and 25ml contains 1.0×10 -3 5.0×10 mol / l levodopa (substrate) -3 Add the mol / l MOPS buffer solution into a 50ml centrifuge tube, mix well and incubate at 20°C for 1 hour, then centrifuge at 8000g for 3 minutes, collect the supernatant, and measure it with a spectrophotometer (product of Shanghai Mapida Company, model UV-1800) The absorbance value of the above supernatant at 475nm, the blank value without substrate, and the enzyme activity are represented by Δ475 / min·g; the...

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PUM

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Abstract

The invention discloses a fresh wet surface browning inhibitor and application thereof. The inhibitor comprises the following components in percentage by weight: 0.05-0.1 percent of thiamine, 0.1-0.2 percent of L-cysteine, 0.3-0.4 percent of ascorbic acid and the balance of water. The preparation method comprises the following steps: dissolving the thiamine, L-cysteine and ascorbic acid in water at a weight ratio, and fully and uniformly mixing to obtain a finished product; and utilizing the product to control the fresh wet surface browning, and performing kneading on common or whole wheat flour, salt and the finished browning inhibitor according to the weight ratio of 100:(1-1.2):(30-32). Dual inhibition is performed aiming at enzymatic browning and non-enzymatic browning, the inhibition effect is comprehensive and complete, the nutritional quality of noodles is not influenced, and the inhibitor is simple in components and preparation process, low in production cost and suitable for industrial production and does not contain human harmful ingredients.

Description

technical field [0001] The invention belongs to the technical field of flour processing, and in particular relates to a browning inhibitor which has a significant inhibitory effect on the browning phenomenon of common and whole wheat fresh wet noodles and an application thereof. Background technique [0002] Fresh wet noodles are made of wheat flour as the main raw material, and are prepared through multiple noodle-making processes (including vacuum kneading, calendering, noodle cutting, cooking, washing and pickling, sterilization and preservation, etc.), with high degree of gelatinization and elasticity. Foot, good toughness, convenient and practical. The moisture content of fresh wet noodles is high, and the phenomenon of surface color deepening, that is, browning, often occurs during short-term storage. This browning not only affects the sensory evaluation of noodles, but also affects the flavor and quality of noodles, shortening the shelf life of products. [0003] Stu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/272A23L3/3544A23L5/41
Inventor 陈正行牛猛王莉李佳佳贺禹丰吴曙霞
Owner JIANGNAN UNIV
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