Additive used for quick-frozen pastries

A technology for quick-frozen pastries and additives, which can be used in applications, food ingredients as taste improvers, food preparation and other directions, can solve the problems of intolerance to re-steaming, poor taste, cracking of pastries, etc., and achieve the effect of low freezing cracking rate.

Active Publication Date: 2015-12-02
苏州闻达食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Quick-frozen pastries such as quick-frozen steamed buns, coarse grain cakes, sugar cakes, etc. are prone to problems s

Method used

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  • Additive used for quick-frozen pastries
  • Additive used for quick-frozen pastries
  • Additive used for quick-frozen pastries

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of additive for quick-frozen pastry, comprises the raw material of following weight portion:

[0016] Catechin: 4 parts, paeonol 1.5 parts, cinnamyl acetate 15 parts, ryeposide B8 parts, xylobiose 65 parts, maltitol 25 parts, β-carotene 18 parts, L-cysteine ​​salt 3 parts salt, 35 parts starch acetate, 15 parts fumaric acid, 10 parts sodium alginate, 28 parts xanthan gum;

[0017] Its preparation method is as follows:

[0018] 1) Mix catechin, ryeposide B, maltitol, β-carotene, L-cysteine ​​hydrochloride, and starch acetate and freeze at -15°C for 12 hours to obtain mixture a;

[0019] 2) Heat paeonol to 65°C, then add cinnamyl acetate, mix well and then add xylobiose to obtain mixture b;

[0020] 3) Mix mixture a and mixture b, then add fumaric acid, sodium alginate, and xanthan gum, and mix well to obtain the product.

Embodiment 2

[0021] Embodiment 2: a kind of additive for quick-frozen pastry, comprises the raw material of following weight portion:

[0022] 2 parts of catechin, 0.5 parts of paeonol, 10 parts of cinnamyl acetate, 5 parts of beege saponin B, 50 parts of xylobiose, 20 parts of maltitol, 10 parts of β-carotene, L-cysteine ​​hydrochloride 1 part of salt, 20 parts of acetate starch, 10 parts of fumaric acid, 5 parts of sodium alginate, 10 parts of xanthan gum;

[0023] Its preparation method is as follows:

[0024] 1) Mix catechin, ryeposide B, maltitol, β-carotene, L-cysteine ​​hydrochloride, and starch acetate and freeze at -10°C for 10 hours to obtain mixture a;

[0025] 2) Heat paeonol to 60°C, then add cinnamyl acetate, mix well and then add xylobiose to obtain mixture b;

[0026] 3) Mix mixture a and mixture b, then add fumaric acid, sodium alginate, and xanthan gum, and mix well to obtain the product.

Embodiment 3

[0027] Embodiment 3: a kind of additive for quick-frozen pasta, comprises the raw material of following weight portion:

[0028] 5 parts of catechin, 2.5 parts of paeonol, 20 parts of cinnamyl acetate, 10 parts of ryeposide B, 75 parts of xylobiose, 30 parts of maltitol, 25 parts of β-carotene, L-cysteine ​​hydrochloride 5 parts of salt, 50 parts of acetate starch, 20 parts of fumaric acid, 15 parts of sodium alginate, 38 parts of xanthan gum;

[0029] Its preparation method is as follows:

[0030] 1) Mix catechin, ryeposide B, maltitol, β-carotene, L-cysteine ​​hydrochloride, and starch acetate and freeze at -20°C for 15 hours to obtain mixture a;

[0031] 2) Heat paeonol to 70°C, then add cinnamyl acetate, mix well and then add xylobiose to obtain mixture b;

[0032] 3) Mix mixture a and mixture b, then add fumaric acid, sodium alginate, and xanthan gum, and mix well to obtain the product.

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Abstract

The invention provides an additive used for quick-frozen pastries. According to the additive, L-cysteine hydrochloride, starch acetate, fumaric acid, sodium alginate, and xanthan gum are capable of improving pastry mouthfeel and reducing quick-frozen pastry secondary steaming cracking rate, but the effect is limited; and specific combination of catechinic acid, paeonol, cinnamyl acetate, and liriopesides B is capable of improving the mouthfeel of quick-frozen pastry after secondary steaming, and the mouthfeel is more close to that before quick freezing; and combination with a special production method disclosed in the invention is capable of reducing quick-frozen pastry secondary steaming cracking rate and improving product quality.

Description

technical field [0001] The invention relates to an additive for pasta, in particular to an additive for quick-frozen pasta. Background technique [0002] With the rapid development of the food industry, in recent years, quick-frozen pasta, as a new staple food, has begun to be industrialized in large quantities. At the same time, it has begun to enter supermarkets and homes, and has become a landscape on people's dining tables. Quick-frozen noodles are convenient to eat, which provides convenience for people's fast-paced life, so quick-frozen noodles are more and more popular. [0003] Quick-frozen pastries such as quick-frozen steamed buns, coarse-grain cakes, and sugar cakes are prone to problems such as cracking, poor appearance, color, and taste, and intolerance to re-steaming during the re-steaming process. Contents of the invention [0004] The object of the present invention is to provide an additive for quick-frozen pasta, which can make the mouthfeel of quick-fro...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L1/0522A23L1/0532A23L1/054A23L29/00A23L29/256A23L29/269
CPCA23V2002/00A23V2200/14A23V2250/036A23V2250/211A23V2250/2132A23V2250/30A23V2250/5026A23V2250/5086A23V2250/5118A23V2250/6416A23V2250/60
Inventor 王瑞年
Owner 苏州闻达食品配料有限公司
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