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Noodle improver and noodle special flour

A noodle improver and noodle special powder technology, which is applied in the field of food processing, can solve the problem of false water absorption of flour, and achieve the effects of inhibiting water return, strong stability, and simple composition

Active Publication Date: 2018-02-13
青岛品品好食品发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The noodle improver can solve the problem of false water absorption of flour

Method used

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  • Noodle improver and noodle special flour
  • Noodle improver and noodle special flour
  • Noodle improver and noodle special flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] In parts by weight, the formula of the present embodiment noodle improver is:

[0030]

[0031]

[0032] The preparation method is as follows: uniformly mix the raw materials of the above formula.

Embodiment 2

[0034] In parts by weight, the formula of the present embodiment noodle improver is:

[0035]

[0036] The preparation method is as follows: uniformly mix the raw materials of the above formula.

Embodiment 3

[0038] In parts by weight, the formula of the present embodiment noodle improver is:

[0039]

[0040] The preparation method is as follows: uniformly mix the raw materials of the above formula.

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a noodle improver and noodle special flour. The noodle improver consists of egg white powder, stearoyl lactate, glucose oxidase, vitamin C and corn starch. According to the noodle improver provided by the invention, after the egg white powder, stearoyl lactate, glucose oxidase, vitamin C and corn starch are used together, a synergistic effect can be generated in the aspect of inhibiting return water, and the effect is better than that of each single agent, so that the noodle improver can obviously inhibit the return water of dough, solve the problem of false water absorption of flour, and ensure that noodles prepared by using the noodle improver or the noodle special four have strong stability and are not sticky.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a noodle improver and special flour for noodles. Background technique [0002] Human consumption of noodles originated in the Eastern Han Dynasty in China. For more than 2,000 years, noodles have not only been the popular food of the Chinese nation, but also spread to all parts of the world through cultural exchanges with countries around the world. At present, noodles are the second most convenient staple food in the world after bread. The preparation method of noodles is simple and diverse, and at the same time, it is nutritious and delicious, and it is a popular delicacy in my country. With the improvement of living standards, people's requirements for noodle quality are also getting higher and higher. [0003] During the processing of wheat flour, under the action of mechanical force, the structure and shape of starch granules in wheat are changed to form starch dam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/10
CPCA23L7/109A23L7/198
Inventor 王新俊王超马智刚秦明张崇山李明凯
Owner 青岛品品好食品发展有限公司