Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

An additive for quick-frozen pasta

A technology for quick-frozen pastries and additives, which is applied in the application, food ingredients as taste improvers, food ingredients containing organic compounds, etc. low effect

Active Publication Date: 2018-09-07
苏州闻达食品配料有限公司
View PDF7 Cites 0 Cited by
  • 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 such as pastry cracking, appearance color, taste deterioration, and intolerance to re-steaming during the re-steaming process.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • An additive for quick-frozen pasta
  • An additive for quick-frozen pasta
  • An additive for quick-frozen pasta

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 B 8 parts, xylobiose 65 parts, maltitol 25 parts, β-carotene 18 parts, L-cysteine 3 parts of hydrochloride, 35 parts of acetate starch, 15 parts of fumaric acid, 10 parts of sodium alginate, 28 parts of 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 ryeposide B, 50 parts of xylobiose, 20 parts of maltitol, 10 parts of β-carotene, L-cysteine ​​salt 1 part salt, 20 parts starch acetate, 10 parts fumaric acid, 5 parts sodium alginate, 10 parts 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 ​​salt 5 parts salt, 50 parts starch acetate, 20 parts fumaric acid, 15 parts sodium alginate, 38 parts 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.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/00A23L29/219A23L29/256A23L29/269
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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