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

Seasoning flour product and preparation method thereof

A technology for flour products and high-gluten flour, which is applied to the field of seasoned flour products and their preparation, can solve the problems of hardening, easy aging, and poor taste in the shelf life of seasoned flour products, and achieves excellent anti-aging ability and the effect of overcoming easy aging.

Inactive Publication Date: 2017-05-17
ZHONGKAI UNIV OF AGRI & ENG +1
View PDF4 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a seasoned noodle product in order to overcome the technical problem that the existing seasoned noodle product is easy to age, which causes the seasoned noodle product to harden and taste poor during the shelf life.

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Recipe: 500 parts of high-gluten flour; 200 parts of water; 2.5 parts of emulsifier; 2.75 parts of moisture retaining agent; 40 parts of salt; oil (appropriate amount, for spraying).

[0029] Wherein, the mass ratio of monoglyceride and sodium stearoyl lactylate in the emulsifier is 1:1; the mass ratio of sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and 1,2-propylene glycol in the moisture retaining agent is 1: 2:2:2.

[0030] The oil is prepared by the following method: heating 570 parts of corn oil, then adding 150 parts of chili oil, 5 parts of fennel powder, 20 parts of cumin powder and 60 parts of monosodium glutamate.

[0031] Preparation method: S1. Kneading dough: mixing high-gluten flour, water, emulsifier, moisture retaining agent and salt for kneading;

[0032] S2. Expansion: Put the dough prepared in step S1 into an extruder for expansion to obtain a golden yellow strip-shaped primary product of seasoned noodle products;

[0033]...

Embodiment 2

[0036] Recipe: 600 parts of high-gluten flour; 250 parts of water; 2 parts of emulsifier; 2 parts of moisture retaining agent; 40 parts of salt; oil (appropriate amount, for spraying).

[0037] Wherein, the mass ratio of monoglyceride and sodium stearoyl lactylate in the emulsifier is 1:1; the mass ratio of sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and 1,2-propylene glycol in the moisture retaining agent is 1: 2:2:2.

[0038] The oil is prepared by the following method: heating 570 parts of corn oil, then adding 150 parts of chili oil, 5 parts of fennel powder, 20 parts of cumin powder and 60 parts of monosodium glutamate.

[0039] Preparation method: S1. Kneading dough: mixing high-gluten flour, water, emulsifier, moisture retaining agent and salt for kneading;

[0040] S2. Expansion: Put the dough prepared in step S1 into an extruder for expansion to obtain a golden yellow strip-shaped primary product of seasoned noodle products;

[0041] S3. ...

Embodiment 3

[0044] Recipe: 500 parts of high-gluten flour; 250 parts of water; 3 parts of emulsifier; 3 parts of moisture retaining agent; 40 parts of salt; oil (appropriate amount, for spraying).

[0045] Wherein, the mass ratio of monoglyceride and sodium stearoyl lactylate in the emulsifier is 1:1; the mass ratio of sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and 1,2-propylene glycol in the moisture retaining agent is 1: 2:2:2.

[0046] The oil is prepared by the following method: heating 570 parts of corn oil, then adding 150 parts of chili oil, 5 parts of fennel powder, 20 parts of cumin powder and 60 parts of monosodium glutamate.

[0047] Preparation method: S1. Kneading dough: mixing high-gluten flour, water, emulsifier, moisture retaining agent and salt for kneading;

[0048] S2. Expansion: Put the dough prepared in step S1 into an extruder for expansion to obtain a golden yellow strip-shaped primary product of seasoned noodle products;

[0049] S3. ...

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

PropertyMeasurementUnit
Hardnessaaaaaaaaaa
Hardnessaaaaaaaaaa
Hardnessaaaaaaaaaa
Login to View More

Abstract

The invention relates to the technical field of food, and particularly discloses a seasoning flour product and a preparation method thereof. The seasoning flour product is prepared from the following raw material components: high gluten flour, water, an emulsifier and a water retainer, wherein the emulsifier is prepared from glycerol stearate and sodium stearyl lactate; the water retainer is prepared from sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and 1,2-propylene glycol. The seasoning flour product is excellent in anti-aging capacity; the technical problems that the existing seasoning flour product is hardened in the quality guarantee period and the taste is bad due to the fact the seasoning flour product is easy to age are solved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a seasoned noodle product and a preparation method thereof. Background technique [0002] Seasoned noodle products, commonly known as spicy strips, are a kind of food that is made of wheat flour as the main raw material, prepared by batching, extruded, cooked, shaped, and seasoned, and its volume increases significantly. Its tissue structure is porous and bulky, the taste is delicious and chewy, the shape is exquisite, the variety is various, and it has certain nutritional value, forming a large category of unique food. [0003] As a new type of leisure food that has risen rapidly in recent years, seasoned noodle products are convenient to eat, and the product variety is gradually increasing, and the price is cheap. It is growing day by day and has a strong momentum of development. At present, there are nearly a thousand large-scale enterprises producing seasoning noodle products ...

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
IPC IPC(8): A23L7/161
Inventor 曾晓房刘果于立梅冯卫华白卫东陈海光邓开野李南薇黄四华
Owner ZHONGKAI UNIV OF AGRI & ENG
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