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
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[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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