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A flour improver and pasta technology, which is applied in the food field, can solve problems such as taste, flavor deterioration, and volume reduction, and achieve the effects of reducing shrinkage, convenient and quick eating, and strong wheat aroma
Active Publication Date: 2020-11-06
青岛品品好粮油集团有限公司
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Problems solved by technology
But buns and steamed buns are most suitable for hot food. Only when they are hot can they have a good flavor and taste. After cooling, they will harden and need to be re-steamed before they can be eaten. However, the volume has decreased significantly, and the taste and flavor have deteriorated.
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Embodiment 1
[0034] The preparation of the special powder of embodiment 1 frozen leavened pasta
[0035] In parts by weight, the amount of each component in the special powder for frozen leavened noodles in the present embodiment is:
[0036] 6800 parts of Australian standard white wheat, 3000 parts of Australian top hard wheat, 200 parts of pregelatinized hydroxypropyl distarch phosphate tapioca modified starch, 3 parts of calcium stearoyl lactylate, 5 parts of sodium stearoyl lactylate, 0.05 parts of phenylalanine part, 0.03 part of xylanase, 1 part of citrus fiber, and 0.03 part of α-amylase.
Embodiment 2
[0037] Embodiment 2 The preparation of the special powder for frozen leavened pasta
[0038] In parts by weight, the amount of each component in the special powder for frozen leavened noodles in the present embodiment is:
[0039] Australian standard white wheat 6000 parts, Australian top hard wheat 3500 parts, pregelatinized hydroxypropyl distarch phosphate tapioca modified starch 180 parts, calcium stearoyl lactylate 4 parts, sodium stearoyl lactylate 4 parts, phenylalanine 0.06 part, 0.02 part of xylanase, 1.2 part of citrus fiber, and 0.02 part of α-amylase.
Embodiment 3
[0040] Embodiment 3 The preparation of special powder for frozen leavened pasta
[0041] In parts by weight, the amount of each component in the special powder for frozen leavened noodles in the present embodiment is:
[0042] Australian standard white wheat 7000 parts, Australian top hard wheat 2500 parts, pregelatinized hydroxypropyl distarch phosphate tapioca modified starch 220 parts, calcium stearoyl lactylate 2 parts, sodium stearoyl lactylate 6 parts, phenylalanine 0.04 part, 0.04 part of xylanase, 0.8 part of citrus fiber, and 0.04 part of α-amylase.
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Abstract
The invention relates to the technical field of foods, in particular to a flour improving agent and application and product thereof. The flour improving agent comprises pre-gelatinized hydroxy propyl distarch phosphate cassava modified starch, calsium lactate stearate, sodium stearyl lactate, phenylalanine, xylanase, citrus fiber and alpha-amylase. By means of the provided flour improving agent, the shrinking percentage of a freeze leavened cooked wheaten food can be effectively reduced, after the freeze leavened cooked wheaten food is subjected to re-steaming heating or microwave heating, the taste of the freeze leavened cooked wheaten food is the same as that of the food which is just steamed out. The cooked wheaten food prepared with the provided flour special for the freeze leavened cooked wheaten food is thick in wheat fragrance and good in taste. The provided freeze leavened cooked wheaten food is convenient and fast to eat and delicious and is well received by vast consumers.
Description
technical field [0001] The invention relates to the field of food technology, in particular to a flour improver and its application and products. Background technique [0002] Pasta refers to the food mainly made of flour. There are different kinds of pasta all over the world. In China, there are mainly: noodles, steamed buns, strips, moshi, sesame seed cakes, dumplings, buns, etc. In the West, there are bread, various scones, etc. ,various kinds. Pasta has a long history of more than 3,000 years in my country's food culture, and is one of the precious treasures in the history of my country's food culture. [0003] Sourdough pasta refers to pasta made from fermented noodles, such as steamed buns, steamed buns, sourdough cakes, and pies. When the yeast converts the starch into sugar and consumes it in the aerobic environment inside the dough, it will release carbon dioxide gas. At this time, the volume of the dough will expand, and the dough will become soft and delicious t...
Claims
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Application Information
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