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

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...

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

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