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Color-protective freshness-retaining composite improver for improving toughness of fresh and wet noodles

An improver and noodle technology, which is applied in the fields of dough processing, baking, food science, etc., can solve the problems of single function, can not meet the needs of product quality, and affect the quality of fresh and wet noodle products.

Inactive Publication Date: 2016-01-06
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

All these seriously affect the product quality of fresh and wet noodles
Some improvers on the market not only have a single function, but also mainly consist of chemical ingredients, which are not healthy and safe enough. Authorized announcement number CN100353848C A flour improver that prevents dough from reversing color has a single function and cannot meet the needs of product quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Raw material formula Potassium dihydrogen phosphate 12kg, calcium sodium stearoyl lactylate 8kg, sodium citrate 5kg, erythorbic acid 2.5kg, edible alkali 1.5kg, sodium carboxymethylcellulose 1.5kg, konjac gum 1.5kg, vitamin C 1.5kg, Lipase 0.3kg, xanthan gum 0.2kg, glutamine transaminase 0.15kg, α-amylase 0.15kg, potassium hydrogen tartrate 0.1kg, glyceryl monocaprylate 0.1kg, azodicarbonamide 0.1kg, corn modified starch 65.4kg .

[0009] Weigh each material in the above-mentioned compound improver for toughness, color, freshness, and preservation of fresh wet noodles according to their respective weight percentages, mix the above-mentioned components, weigh them, and pack them separately to obtain the finished product. The added amount is 1% of the total mass of flour, and the effects of toughness, color protection and freshness preservation of fresh wet noodles can be obtained through the conventional noodle making process.

Embodiment 2

[0011] Raw material formula Potassium dihydrogen phosphate 18kg, calcium sodium stearoyl lactylate 12kg, sodium citrate 8kg, isoascorbic acid 5.5kg, edible alkali 3.5kg, sodium carboxymethylcellulose 3.5kg, konjac gum 2.5kg, vitamin C 2.5kg, Lipase 0.7kg, xanthan gum 0.5kg, glutamine transaminase 0.55kg, α-amylase 0.25kg, potassium hydrogen tartrate 0.5kg, monocaprylic glyceride 0.3kg, azodicarbonamide 0.3kg, corn modified starch 41.4kg .

[0012] Weigh each material in the above-mentioned compound improver for toughness, color, freshness, and preservation of fresh wet noodles according to their respective weight percentages, mix the above-mentioned components, weigh them, and pack them separately to obtain the finished product. The added amount is 0.1% of the total mass of flour, and the effects of toughness, color protection and freshness preservation of fresh wet noodles can be obtained through the conventional noodle making process.

Embodiment 3

[0014] Raw material formula Potassium dihydrogen phosphate 15kg, calcium sodium stearoyl lactylate 10kg, sodium citrate 6kg, erythorbic acid 3kg, edible alkali 2kg, sodium carboxymethylcellulose 2kg, konjac gum 2kg, vitamin C 2kg, lipase 0.5kg, yellow Raw gum 0.3kg, transglutaminase 0.2kg, α-amylase 0.2kg, potassium hydrogen tartrate 0.3kg, monocaprylic glyceride 0.2kg, azodicarbonamide 0.2kg, corn modified starch 56.1kg.

[0015] Weigh each material in the above-mentioned compound improver for toughness, color, freshness, and preservation of fresh wet noodles according to their respective weight percentages, mix the above-mentioned components, weigh them, and pack them separately to obtain the finished product. The added amount is 0.5% of the total mass of flour, and the effects of toughness, color protection and freshness preservation of fresh wet noodles can be obtained through the conventional noodle making process.

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PUM

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Abstract

The invention discloses a color-protective freshness-retaining composite improver for improving the toughness of fresh and wet noodles. The improver is prepared from, by weight, 12-18% of monopotassium phosphate, 8-12% of sodium stearoyl lactylate, 5-8% of sodium citrate, 2.5-5.5% of erythorbic acid, 1.5-3.5% of dietary alkali, 1.5-3.5% of sodium carboxymethylcellulose, 1.5-2.5% of konjac glucomannan, 1.5-2.5% of vitamin C, 0.3-0.7% of lipase, 0.2-0.5% of xanthan gum, 0.15-0.55% of glutamine transaminase, 0.15-0.25% of alpha-amylase, 0.1-0.5% of potassium hydrogen tartrate, 0.1-0.3% of glycerol monocaprylate, 0.1-0.3% of azodicarbonamide, and the balance 100% of modified corn starch. The raw materials of the color-protective freshness-retaining composite improver for improving the toughness of the fresh and wet noodles are weighed according to the weight percentages, mixed, weighed and then subpackaged to form the finished product. The additive amount of the color-protective freshness-retaining composite improver for improving the toughness of fresh and wet noodles is 0.1-1% the mass of flour.

Description

technical field [0001] The invention relates to a flour improver, in particular to a compound improver which is added in proportion to flour, which can improve the toughness of fresh and wet noodles and play the role of color protection and preservation. Background technique [0002] my country is the hometown of noodle products, which has a history of more than 2,000 years in China. Chinese people like to eat noodles, especially in the north, where instant noodles and dried noodles are very popular. However, due to the uneven quality of flour, after making fresh and wet noodles, some of them will become darker due to anti-color browning, and some will not be able to withstand cooking during the cooking process, resulting in mixed soup, poor bite strength, and fresh noodles. The thorny problem that the preservation period of wet noodles after processing is generally short. All of these seriously affect the product quality of fresh and wet noodles. Some improvers on the ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36
CPCA21D2/36
Inventor 高海燕张浩宋静雅曾洁莫海珍胡雅婕张瑞瑶李棒棒贾甜贾亚娟曹蒙
Owner HENAN INST OF SCI & TECH