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A kind of compound improver and its preparation method and application

A technology of improver and compound phosphate, which is applied in the direction of food ingredients as taste improver, application, food ingredients containing inorganic compounds, etc., can solve the problems of inability to enhance the nutritional value of noodles, one-sided improvement effect, poor improvement effect, etc., to achieve Quality and ease of mouthfeel, increase nutrition, improve sensory quality and texture quality

Active Publication Date: 2016-05-11
SHANDONG JIEJING GROUP CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the past noodle improvers have poor improvement effects, and only increase the elasticity and reduce the breaking rate. The improvement effect is relatively one-sided and cannot enhance the nutritional value of noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0024] sodium alginate 12g carrageenan 3g psyllium seed gum 5g Sodium polyacrylate 5g complex phosphate 5g salt 70g

[0025] The preparation method of the compound improver is that each ingredient is ultrafinely pulverized at room temperature, uniformly mixed in a mixer or a fluidized bed, and then subjected to certain rolling or crushing treatment to convert it into a powder that is not easy to generate dust and is easy to produce. Dispersed fine granular compound improver (average particle size 1.0mm).

[0026] The application of a kind of compound improver described in the preparation of noodles, by weight, the addition amount is 4% of flour.

[0027] The method of adding the compound improver is directly mixed with flour or indirectly dissolved in water, and then added to flour together with water to make noodles. The specific process of noodle making is: processing of raw and auxiliary materials - kneading noodles - ripening -...

Embodiment 2

[0029] sodium alginate 11g carrageenan 4g psyllium seed gum 6g Sodium polyacrylate 6g complex phosphate 3g salt 70g

[0030]The preparation method of the compound improver is that each ingredient is ultrafinely pulverized at room temperature, uniformly mixed in a mixer or a fluidized bed, and then subjected to certain rolling or crushing treatment to convert it into a powder that is not easy to generate dust and is easy to produce. Dispersed fine granular compound improver (average particle size 0.5mm).

[0031] By weight, the amount added is 3% of the flour.

[0032] The method of adding the compound improver is directly mixed with flour or indirectly dissolved in water, and then added to flour together with water to make noodles. The specific process of noodle making is: processing of raw and auxiliary materials - kneading noodles - ripening - sheeting - cutting into strips - drying - finished product. Noodle sample B was prepar...

Embodiment 3

[0034] sodium alginate 13g carrageenan 2g psyllium seed gum 6g Sodium polyacrylate 4g complex phosphate 4g salt 71g

[0035] The preparation method of the compound improver is that each ingredient is ultrafinely pulverized at room temperature, uniformly mixed in a mixer or a fluidized bed, and then subjected to certain rolling or crushing treatment to convert it into a powder that is not easy to generate dust and is easy to produce. Dispersed fine granular compound improver (average particle size 1.0mm).

[0036] The amount added is 2% of the flour.

[0037] The method of adding the compound improver is directly mixed with flour or indirectly dissolved in water, and then added to flour together with water to make noodles. The specific process of noodle making is: processing of raw and auxiliary materials - kneading noodles - ripening - sheeting - cutting into strips - drying - finished product. Noodle sample C was prepared by addi...

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PUM

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Abstract

The invention discloses a compound improver used in noodles and its preparation method and application, comprising the following components by weight ratio: sodium alginate 11-13%, carrageenan 2-4%, psyllium seed gum 3- 7%, sodium polyacrylate 4-6%, compound phosphate 3-5%, salt 70-74%. The composite improver has the characteristics of good solubility, good mixing, high safety, easy use, rich nutrition, etc., and can improve the processing and cooking performance of noodles, so it has broad market prospects in noodles and other noodle products.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a compound improver and its preparation method and application. Background technique [0002] Noodles are one of the traditional staple foods of our people and have a very long history, especially occupying an extremely important position in the food structure in northern my country. China's noodle making technology was introduced to Japan during the Sui and Tang Dynasties, and then Japan made a roll pressing noodle machine in 1883, and with the advancement of drying technology, industrialized vermicelli production appeared, and vermicelli production has developed to the present, and the technology has basically matured. Equipment manufacturing technology has also reached the advanced level. It not only makes noodles move from traditional manual operation to industrialized large-scale production, but also solves the problem of preservation to a certain extent. This is a m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/00A23L7/109
CPCA23L7/109A23L29/015A23L29/225A23L29/256A23V2002/00A23V2200/14A23V2250/15A23V2250/1614A23V2250/5026A23V2250/5036A23V2250/5074
Inventor 王斌林成彬胡国华周浩陈晓乔贝贝
Owner SHANDONG JIEJING GROUP CORP
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