Noodle improver and noodle special powder
The technology of a noodle improver and a special flour for noodles is applied in the field of food processing, which can solve the problems of false water absorption of flour, and achieve the effects of inhibiting water backflow, strong stability and solving false water absorption.
Active Publication Date: 2021-06-08
青岛品品好食品发展有限公司
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- 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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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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The invention relates to the technical field of food processing, in particular to a noodle improver and special flour for noodles. The noodle improver consists of egg white powder, stearoyl lactylate, glucose oxidase, vitamin C and cornstarch. The combination of egg white powder, stearoyl lactylate, glucose oxidase, vitamin C and corn starch in the present invention can produce a synergistic effect in inhibiting water return, and the effect is better than that of each single agent, indicating that the noodle improver of the present invention It can significantly inhibit the return of water in the dough, solve the problem of false water absorption of the flour, and make the noodles made with this noodle improver or special flour for noodles have strong stability and no sticking.
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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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