Formula for improving quality of frozen wheaten foods

A quality improvement and formulation technology, which is applied to food ingredients as taste improvers, oil-containing food ingredients, polysaccharide/gum-containing food ingredients, etc. , good quality effect

Inactive Publication Date: 2018-08-07
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, due to the differences in the functional properties of soybean protein and wheat protein, it remains to be seen whether the interaction of various exogenous soybean-based formula components can synergize the eating quality and frozen storage stability of frozen noodle foods. It needs to be further verified; how to configure the components of the exogenous formula also needs to be further studied; the corresponding specific preparation conditions and methods also need to be studied

Method used

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  • Formula for improving quality of frozen wheaten foods
  • Formula for improving quality of frozen wheaten foods
  • Formula for improving quality of frozen wheaten foods

Examples

Experimental program
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Effect test

Embodiment 1

[0052] 1. The formula of the quality-improved frozen cooked noodles of this embodiment is: 600g of wheat flour, 280g of water, 6.0g of salt, 18g of soybean protein isolate, 4g of soybean lecithin, 12g of soybean oil, and 6g of soybean polysaccharide.

[0053] 2. the preparation method of the quality-improved frozen cooked noodles of the present embodiment comprises the steps:

[0054] Dissolve the above formula ingredients in water, homogeneously emulsify, mix well, then mix with 600g wheat flour into the vacuum dough mixer and stir for 445s, take out the dough and let it stand at room temperature for 15min, then roll it to 2.0mm dough pieces, cut into strips, weigh, Steam for 1 minute, rinse, cook for 4 minutes, cool, quick-freeze, pack, store at -18°C, and regularly measure the following indicators.

[0055] Texture index: including all texture parameters and tensile parameters, reflecting the properties of noodles such as hardness, elasticity, and breaking force (see Table ...

Embodiment 2

[0059] 1. The formula of the quality-improved frozen cooked noodles of this embodiment is: 600g of wheat flour, 280g of water, 6.0g of salt, 12g of soybean protein isolate, 4g of soybean lecithin, 8g of soybean oil, and 4g of soybean polysaccharide.

[0060] 2. the preparation method of the quality-improved frozen cooked noodles of the present embodiment comprises the steps:

[0061] Dissolve the above formula ingredients in water, homogeneously emulsify, mix well, then mix with 600g wheat flour into the vacuum dough mixer and stir for 445s, take out the dough and let it stand at room temperature for 15min, then roll it to 2.0mm dough pieces, cut into strips, weigh, Steam for 1 minute, rinse, cook for 4 minutes, cool, quick-freeze, pack, store at -18°C, and regularly measure the following indicators.

[0062] Texture index: including all texture parameters and tensile parameters, reflecting the properties of noodles such as hardness, elasticity, and breaking force (see Table 1...

Embodiment 3

[0066] 1. The formula of the quality-improved frozen cooked noodles of this embodiment is: 600g of wheat flour, 280g of water, 6.0g of salt, 10g of soybean protein concentrate, 4g of egg yolk phospholipid, 8g of peanut oil, and 4g of soybean polysaccharide.

[0067] 2. the preparation method of the quality-improved frozen cooked noodles of the present embodiment comprises the steps:

[0068] Dissolve the above formula ingredients in water, homogeneously emulsify, mix well, then mix with 600g wheat flour into the vacuum dough mixer and stir for 445s, take out the dough and let it stand at room temperature for 15min, then roll it to 2.0mm dough pieces, cut into strips, weigh, Steam for 1 minute, rinse, cook for 4 minutes, cool, quick-freeze, pack, store at -18°C, and regularly measure the following indicators.

[0069] Texture index: including all texture parameters and tensile parameters, reflecting the properties of noodles such as hardness, elasticity, and breaking force (see...

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Abstract

The invention relates to a formula for improving the quality of frozen wheaten foods, and belongs to the technical field of food processing. The invention discloses the formula for improving the quality of frozen wheaten foods. The formula comprises soybean protein isolate, soybean phosphatides, soybean oil and soybean polysaccharides. This formula can be used to improve the quality of frozen wheaten foods such as frozen cooked noodles, frozen dumplings, frozen steamed buns and frozen steamed stuffed buns. The soy-based formula needs to be mixed with water according to a proportion, and high-speed shearing, homogenization emulsification and stirring with heating are carried out so as to obtain compound soybean milk, so that the formula can take effect. With the formula, frozen wheaten foods have the advantages of good taste, rich nutrients, stable quality, long frozen storage period, green health, convenient preparation, low cost and the like, and the technical bottleneck faced by theindustrial development of frozen wheaten foods is overcome.

Description

technical field [0001] The invention relates to a quality-improving formula for frozen noodle food, in particular to a quality-improving formula for soybean-based frozen noodle food, and belongs to the technical field of food processing. Background technique [0002] With the development of society and the quickening pace of people's life, convenient and fast frozen foods are becoming more and more popular. Therefore, there is a huge consumer market for frozen pasta as a convenient staple food. However, frozen foods that are widely loved by consumers, such as frozen dumplings and frozen steamed buns, generally have problems such as unstable quality and serious quality deterioration during frozen storage. [0003] Especially frozen cooked noodles, there has always been the problem of frozen storage deterioration, that is, with the extension of frozen storage time, the taste and appearance of ordinary frozen cooked noodles show a tendency to deteriorate after reheating, so it ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3526A23L3/3553A23L3/3562A23L3/3499A23L7/10
CPCA23L3/3499A23L3/3526A23L3/3553A23L3/3562A23L7/10A23V2002/00A23V2200/14A23V2250/18A23V2250/51A23V2250/5488A23L7/111A23L3/36A23L11/07A23L33/185A23L11/03A21D2/362
Inventor 朱科学何路旦郭晓娜王学军童大鹏
Owner JIANGNAN UNIV
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