Whole wheat noodle improver, whole wheat noodle and preparation method thereof

A noodle improver and whole-wheat flour technology, which is applied in the direction of food ingredients as taste improvers, food science, food ingredients as color, etc., can solve the problems of production cost reduction, poor improvement of whole-wheat noodle texture quality, and product cost. Increase and other issues to achieve the effect of improving the color

Inactive Publication Date: 2018-02-16
河南省大程粮油集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although reducing the particle size of whole wheat flour can reduce the interference of wheat bran particles on the formation of gluten protein network and improve the quality of whole wheat noodles to a certain extent, the improvement effect on the serious brown color and high hardness of whole wheat noodles is not obvious enough. Combining with other methods can achieve a comprehensive improvement of the texture and quality of whole wheat noodles
In addition, in the prior art, the quality of whole wheat noodles is usually improved

Method used

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  • Whole wheat noodle improver, whole wheat noodle and preparation method thereof
  • Whole wheat noodle improver, whole wheat noodle and preparation method thereof

Examples

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Example Embodiment

[0023] Example 1

[0024] A whole wheat noodle improver, which is composed of trisodium phosphate and sodium tripolyphosphate in a ratio of 1:3.

[0025] A whole-wheat noodles, the whole-wheat noodles improver of this embodiment is added during the preparation process; wherein the amount of the whole-wheat noodles improver relative to the whole-wheat flour is: the amount of the whole-wheat noodles improver added per 100g of whole-wheat flour is 0.3g.

[0026] In this embodiment, edible salt is also added during the preparation process of whole wheat noodles, and the amount of edible salt is 1.0 g per 100 g of whole wheat flour.

[0027] The specific operation steps of the above-mentioned preparation method of whole wheat noodles are:

[0028] 1) Preparation of whole wheat flour: firstly mill and crush the whole wheat particles to obtain coarse-grained flour, and then use an ultrafine grinder to continue grinding, and obtain whole wheat flour after all the particles pass through a 100-m...

Example Embodiment

[0030] Example 2

[0031] A whole wheat noodle improver, which is composed of trisodium phosphate and sodium tripolyphosphate in a ratio of 1:3.2.

[0032] A whole-wheat noodles, the whole-wheat noodles improver of this embodiment is added during the preparation process; wherein the amount of the whole-wheat noodles improver relative to the whole-wheat flour is: the amount of the whole-wheat noodles improver added per 100g of whole-wheat flour is 0.4g.

[0033] In this embodiment, edible salt is also added during the preparation process of whole wheat noodles, and the amount of edible salt is 1.2 g per 100 g of whole wheat flour.

[0034] The specific operation steps of the above-mentioned preparation method of whole wheat noodles are:

[0035] 1) Preparation of whole wheat flour: firstly mill and crush the whole wheat particles to obtain coarse-grained flour, and then use an ultrafine grinder to continue grinding, and obtain whole wheat flour after all the particles pass through a 100...

Example Embodiment

[0037] Example 3

[0038] A whole wheat noodle improver, which is composed of trisodium phosphate and sodium tripolyphosphate in a ratio of 1:3.5.

[0039] A whole-wheat noodles, the whole-wheat noodles improver of this embodiment is added during the preparation process; wherein the amount of the whole-wheat noodles improver relative to the whole-wheat flour is: the amount of the whole-wheat noodles improver added per 100g of whole-wheat flour is 0.5g.

[0040] In the present embodiment, edible salt is added during the preparation of whole wheat noodles, and the amount of edible salt is 1.5 g per 100 g of whole wheat flour.

[0041] The specific operation steps of the above-mentioned preparation method of whole wheat noodles are:

[0042] 1) Preparation of whole wheat flour: firstly grind and crush the whole wheat particles to obtain coarse-grained flour, then use an ultra-fine grinder to continue grinding, and obtain whole wheat flour after all the particles pass through a 100-mesh si...

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Abstract

The invention relates to the technical field of food processing, and concretely relates to a whole wheat noodle improver, a whole wheat noodle and a preparation method thereof. The whole wheat noodleimprover is prepared from the components: trisodium phosphate and sodium tripolyphosphate with the mass ratio being 1:(3 to 3.5). According to the whole wheat noodle improver provided by the invention, the sodium tripolyphosphate and the trisodium phosphate are compounded for use and are added during a whole wheat noodle preparation process so as to play a role on synergistic interaction, and thecolor, the water boiling quality and the texture quality of the whole wheat noodle can be better improved compared with single sodium tripolyphosphate and single trisodium phosphate. Further, during apreparation process of the whole wheat noodle provided by the invention, whole wheat flour is prepared by adopting a superfine grinding method, so that particle sizes of wheat bran particles in the whole wheat flour can be effectively reduced, the influence on gluten network structure formation is reduced, and the texture quality of the whole wheat noodle is further improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a whole-wheat noodle improver, whole-wheat noodles and a preparation method thereof. Background technique [0002] Noodles made from whole wheat flour are called whole wheat noodles. The addition of wheat bran to whole wheat noodles hinders the formation of the gluten network structure, which adversely affects the color, boiling and texture quality of the noodles. The noodles are seriously brown, easy to break, have high hardness, and poor structural continuity. . In the prior art, in order to improve the texture quality of whole wheat noodles, most methods are adopted by reducing the particle size of whole wheat flour and adding exogenous additives. However, although reducing the particle size of whole wheat flour can reduce the interference of wheat bran particles on the formation of gluten protein network and improve the quality of whole wheat noodles to a certain ex...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L29/00
CPCA23V2002/00A23L7/109A23L29/015A23V2200/04A23V2200/20A23V2250/1618A23V2250/1614A23V2200/14
Inventor 陈涛刘跃进刘威侯国泉
Owner 河南省大程粮油集团股份有限公司
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