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Corn noodle pre-blend powder

A technology of corn noodles and pre-mixed powder, which is applied in food science, food ingredients as color, food ingredients as taste improver, etc. It can solve the problems of easy breaking of noodles, single taste, dull color, etc., and achieve a strong and refreshing taste Smooth, golden color, strong fragrance effect

Inactive Publication Date: 2019-08-16
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

[0003] The invention provides a corn noodle premix powder, which solves the problems that the noodles produced in the prior art are easy to break, have bad taste, dull color, and single taste.

Method used

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  • Corn noodle pre-blend powder
  • Corn noodle pre-blend powder
  • Corn noodle pre-blend powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The corn noodle premix powder of present embodiment, its component content by mass percentage is: wheat flour 40%, puffed corn flour 30%, cornstarch 20%, pregelatinized cornstarch 5%, acetate tapioca modified starch 4% , Gluten 1%.

[0043] The above-mentioned premixed powder is also added with an improving agent, and the improving agent includes sodium alginate, guar gum, xylanase, sodium hexametaphosphate, gardenia yellow, and curcumin. Wherein, sodium alginate accounts for 100 ppm by mass of the premixed powder, guar gum accounts for 100 ppm by mass of the premixed powder, and xylanase accounts for 100 ppm by mass of the premixed powder. Content is 5ppm, sodium hexametaphosphate accounts for 200ppm in mass percent of said premixed powder, gardenia yellow accounts for 100ppm in mass percent of said premixed powder, and curcumin accounts for the mass percent of said premixed powder The percentage content is 100ppm.

[0044] The corn noodles premixed powder is kneaded...

Embodiment 2

[0046] The corn noodle premix of present embodiment, its component content by mass percentage is: wheat flour 35%, puffed corn flour 25%, cornstarch 25%, pregelatinized cornstarch 10%, acetate tapioca modified starch 3% , Gluten 2%.

[0047] The above-mentioned premixed powder is also added with an improving agent, and the improving agent includes sodium alginate, guar gum, xylanase, sodium hexametaphosphate, gardenia yellow, and curcumin. Wherein, sodium alginate accounts for 110 ppm by mass of the premixed powder, guar gum accounts for 110 ppm by mass of the premixed powder, and xylanase accounts for 110 ppm by mass of the premixed powder. Content is 6ppm, sodium hexametaphosphate accounts for 210ppm in mass percent of said premixed powder, gardenia yellow accounts for 110ppm in mass percent of said premixed powder, and curcumin accounts for the mass percent of said premixed powder The percentage content is 110ppm.

[0048] The above corn noodle premix powder is kneaded, r...

Embodiment 3

[0050] The corn noodle premix powder of present embodiment, its component content by mass percentage is: wheat flour 45%, puffed corn flour 35%, cornstarch 10%, pregelatinized cornstarch 5%, acetate tapioca modified starch 4% , Gluten 1%.

[0051] The above-mentioned premixed powder is also added with an improving agent, and the improving agent includes sodium alginate, guar gum, xylanase, sodium hexametaphosphate, gardenia yellow, and curcumin. Wherein, sodium alginate accounts for 90 ppm by mass of the premixed powder, guar gum accounts for 90 ppm by mass of the premixed powder, and xylanase accounts for 90 ppm by mass of the premixed powder. Content is 4ppm, sodium hexametaphosphate accounts for 190ppm in mass percent of said premixed powder, gardenia yellow accounts for 90ppm in mass percent of said premixed powder, and curcumin accounts for the mass percent of said premixed powder The percentage content is 90ppm.

[0052] The above corn noodle premix powder is kneaded, ...

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Abstract

The invention provides a corn noodle pre-blend powder, wherein the pre-blend powder comprises wheat flour, expanded corn flour, corn starch, pre-gelatinized corn starch, acetate cassava denaturated starch and wheat gluten. The pre-blend powder also has addition of an improver, wherein the improver comprises sodium alginate, guar gum, xylanase, sodium hexametaphosphate, gardenia yellow and curcumin. The noodles prepared by the noodle flour have corn taste, strong fragrance, golden yellow color, chewy and smooth taste, boiling resistance and soaking resistance. All the ingredients of used food additives are poisonless and harmless. After being cooked thoroughly, the noodles can also be placed for a long time without swelling or strip breaking or other phenomena, and the thoroughly cooked noodles can be soaked in warm water for up to 72 hours while still maintaining the taste of just cooked noodles.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a corn noodle premix powder. Background technique [0002] Noodles are a popular delicacy in my country. With the improvement of living standards, people have higher and higher requirements for the quality of noodles. Only when noodles are complete in color, aroma and taste can they be loved by consumers, and color is the primary condition for consumers to purchase, and taste is a necessary condition for consumers to continue to purchase. Noodles on the existing market mostly are wheat noodles, egg noodles, buckwheat noodles etc., and taste is more single. Cooked noodles swell with water, are easy to break, have a bad taste, and the color is unappetizing. In order to make the noodles beautiful and elastic, some people add substances such as sulfur dioxide, tartrazine and formaldehyde-containing white lumps to the flour. Excessive intake of these substances w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/00A23L29/30A23L5/43
CPCA23L7/198A23L29/30A23L29/015A23L29/045A23L29/06A23L5/43A23V2002/00A23V2200/04A23V2200/14A23V2200/15A23V2200/16A23V2250/5118A23V2250/1614A23V2250/1618A23V2250/5026A23V2250/506A23V2250/5486
Inventor 王超马智刚张梅张崇山李明凯秦明
Owner 青岛品品好食品发展有限公司
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