High-gluten whitened additive-free instant wrappers and quick preparation process

Abstract

The invention discloses high-gluten whitened additive-free instant wrappers which are characterized by comprising 10-12 kg of flour, 0.4-0.7 g of aspergillus oryzae protease, 0.1-0.5 g of lipoxidase, 150-300 g of modified starch, 200-500 g of soybean protein isolate, 20-30 g of edible salt and 200-400 g of salad oil. The modified starch is adopted as a thickener, an emulsifier and a stabilizer, so that rehydration capability, chewiness and elasticity of the wrappers can be changed, boiling time can be reduce, and quality guarantee period of the wrappers can be prolonged; aspergillus oryzae protease is adopted to act in gluten, so that performance of the gluten can be changed, protein molecular peptide chains can be cut off, the gluten can be weakened, and a conventional dough washing process during wrapper preparation is omitted; by decomposing the gluten, content of polypeptide and amino acid in dough is increased, flavor of the wrappers can be improved, and aroma of the wrappers can be improved.

Description

technical field [0001] The invention belongs to the field of dough preparation, and relates to a high-gluten whitening instant dough without additives and a rapid preparation process. Background technique [0002] Instant noodle has become a kind of instant food popular with the public because of its time-saving, trouble-saving, small size, fuel-saving, easy to eat, easy to carry and store, and many other advantages, and it is rich in carbohydrates, which can satisfy the needs of modern people. Demand for food nutrition, at the same time, it has the characteristics of chewy, soft, cool and fragrant, hot and sour, and suitable for all seasons, and is deeply loved by the public. [0003] The shelf life of fresh noodles is limited. In order to prolong the shelf life, traditional instant noodles are mainly fried. However, fried foods contain a lot of fat, and the unsaturated fatty acids in the oil will produce highly toxic polymers after repeated heating at high temperatures. ,...

AI Technical Summary

Problems solved by technology

[0005] In order to solve the cumbersome process of washing noodles and the problem of the taste and color of the dough, the present invention provides a high-gluten whitening instant noodle without additives and a rapid preparation process. In the process of preparing the dough, it is not necessary to use a noodle washing machine to wash away the gluten, but to add gluten that can decompose gluten The Aspergillus oryzae protease of the protein not only reduces the mechanical strength of the noodles, but also increases the extensibility, and the decomposition products peptides and amino acids can change the flavor of the dough. The preparation process is simple and convenient; and the carotene in the flour is destroyed by adding lipoxygenase The double bond structure has a whitening effect on the dough, and the addition of modified starch enhances the strength, brightness and transparency of the dough

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