Fresh wet noodle anti-aging mixed preparation and preparation method and application thereof

An anti-aging and compounding agent technology, applied in the fields of application, polysaccharide/gum-containing food ingredients, food science, etc., can solve the problem of inability to add anti-aging compound agent and anti-aging compound agent. Comparison, can not be used to compare the aging degree and other issues horizontally, to achieve the effect of good practical value, good elasticity and flavor, and easy to digest and absorb.

Active Publication Date: 2016-01-06
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are deficiencies: some anti-aging agents dissolve unevenly, some have high cost, and poor promotion
However, its shortcomings are: there is no experiment on the anti-aging effect of the wet surface added with the above-mentioned anti-aging agent (such as: texture analyzer measurement, DSC scanning and other commonly used aging measurement methods), and it is impossible to intuitively understand the aging effect from the data. Comparing the aging degree of adding anti-aging compound agent and not adding anti-aging agent compound agent
[0010] CN101390640B discloses a preparation method of anti-aging agent for wet noodle products, mainly using 13-19% of food glue, 4-11% of starch hydrolase, 12-18% of emulsifier, 54-62% of β-cyclodextrin or Gluten powder is 55-70%, but its shortcomings are: no comparison of anti-aging effects of fresh wet noodles; aging enthalpy △H obtained by measuring DSC thermodynamic data of wet noodles cannot be used to compare different samples horizontally The aging degree, the simple aging enthalpy △H can only calculate the aging rate of the same wet noodle sample in different days of storage

Method used

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  • Fresh wet noodle anti-aging mixed preparation and preparation method and application thereof
  • Fresh wet noodle anti-aging mixed preparation and preparation method and application thereof
  • Fresh wet noodle anti-aging mixed preparation and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The anti-aging compound agent for fresh and wet noodles in this example: 0.67g (0.67wt%) of guar gum, 0.67g (0.67wt%) of sodium stearoyl lactylate, 0.67g (0.67wt%) of water-soluble soybean polysaccharide, β- Cyclodextrin 0.33g (0.33wt%), salt 5g (5wt%), distilled water 92.66g.

[0039] Preparation:

[0040] (1) First add 30 g of distilled water to 0.67 g of water-soluble soybean polysaccharide for mixing and wetting, then add 62.66 g of distilled water for dissolution, and conduct a water bath in an electronic constant temperature water bath at 35°C for 2 minutes to swell the water-soluble soybean polysaccharide, and obtain Water-soluble soybean polysaccharide aqueous solution;

[0041] (2) Dissolve 0.67g of guar gum and 0.33g of β-cyclodextrin in the water-soluble soybean polysaccharide aqueous solution obtained in step (1), stir for 2min at a stirring speed of 800r / min, and then add 0.67g of stearin Sodium acyl lactylate, at a stirring speed of 800r / min, stirred for...

Embodiment 2

[0045] The anti-aging compound agent for fresh and wet noodles in this example: 0.67g (0.67wt%) of guar gum, 0.33g (0.33wt%) of sodium stearoyl lactylate, 1g (1.00wt%) of water-soluble soybean polysaccharide, β-ring Dextrin 0.5g (0.5wt%), salt 5g (5wt%), distilled water 92.5g.

[0046] The preparation method of the anti-aging compound agent for fresh wet noodles:

[0047] (1) First add 30g of distilled water to 1g of water-soluble soybean polysaccharide for mixing and wetting, then add 62.5g of distilled water to dissolve, and conduct a water bath in an electronic constant temperature water bath at 32°C for 2 minutes to make the water-soluble soybean polysaccharide swell and obtain water-soluble Soybean polysaccharide aqueous solution;

[0048] (2) Dissolve 0.67g of guar gum and 0.5g of β-cyclodextrin in the water-soluble soybean polysaccharide aqueous solution obtained in step (1), stir for 1min at a stirring speed of 1000r / min, and then add 0.33g of stearin Sodium acyl lac...

Embodiment 3

[0052] The anti-aging compound agent for fresh and wet noodles in this example: 0.33g (0.33wt%) of guar gum, 0.33g (0.33wt%) of sodium stearoyl lactylate, 0.67g (0.67wt%) of water-soluble soybean polysaccharide, β- Cyclodextrin 0.5g (0.5wt%), salt 5g (5wt%), distilled water 93.17g.

[0053] The preparation method of the anti-aging compound agent for fresh wet noodles:

[0054] (1) First add 30 g of distilled water to 0.67 g of water-soluble soybean polysaccharide for mixing and wetting, then add 63.17 g of distilled water for dissolution, and conduct a water bath in an electronic constant temperature water bath at 38°C for 1 min to swell the water-soluble soybean polysaccharide, and obtain Water-soluble soybean polysaccharide aqueous solution;

[0055] (2) Dissolve 0.33g of guar gum and 0.5g of β-cyclodextrin in the water-soluble soybean polysaccharide aqueous solution obtained in step (1), stir for 1min at a stirring speed of 900r / min, and then add 0.33g of stearin Sodium a...

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Abstract

A fresh wet noodle anti-aging mixed preparation and its preparation method and application are disclosed. The fresh wet noodle anti-aging mixed preparation is composed of the following ingredients: hydrophilic gel, an emulsifier, water-soluble soybean polysaccharide, beta-cyclodextrine, salt and water. The preparation method comprises the following steps: (1) adding water into water-soluble soybean polysaccharide and mixing, wetting, dissolving, and carrying out water bath to obtain a water-soluble soybean polysaccharide water solution; (2) adding hydrophilic gel and beta-cyclodextrine, stirring, adding the emulsifier, and stirring to obtain a mixed liquid; and (3) adding salt into the mixed liquid, and stirring to obtain the fresh wet noodle anti-aging mixed preparation. The fresh wet noodle anti-aging mixed preparation is applied in manufacturing of flour products, has an excellent anti-aging effect, is low-cost, is nontoxic and harmless, and can be used to raise eating quality. In addition, the preparation method of the fresh wet noodle anti-aging mixed preparation is simple and cost is low.

Description

technical field [0001] The invention relates to an anti-aging compound agent and its preparation method and application, in particular to an anti-aging compound agent for fresh wet noodles and its preparation method and application. Background technique [0002] Noodles originated in China the earliest. As a traditional food of the Chinese people, its processing technology has a history of more than two thousand years. For a long time, noodles have been loved by the masses for their simple processing technology, convenient eating and unique flavor. According to different processing techniques, we can simply divide noodles into dry type and wet type. The representatives of dry type noodles are dried noodles and fried instant noodles. Although dried noodles are more popular in the market, their disadvantages cannot be ignored, because the dried noodles have less water content during processing, and the gluten formation is not sufficient. At the same time, the dried noodles gre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3454A23L3/3481
CPCA23L3/3454A23L3/3481A23V2002/00A23V2250/5112A23V2250/51
Inventor 肖东周文化叶纯
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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