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Tannin-rich seasoned flour product with long shelf life and preparation method thereof

A technology for noodle products and shelf life, which is applied in the field of seasoned noodle products rich in tannins and has a long shelf life and the preparation thereof, can solve the problems such as the total number of bacterial colonies exceeding the standard, affecting product quality, and great environmental protection pressure, and achieving increased commercial value and promotion. Product quality, tannin content improvement effect

Inactive Publication Date: 2020-06-16
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Not only causes a great waste of resources, but also pollutes the environment, forming a great pressure on environmental protection
[0004] Existing seasoned noodle products often have a harsh smell due to storage time, and even the total number of colonies exceeds the standard, which affects product quality

Method used

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  • Tannin-rich seasoned flour product with long shelf life and preparation method thereof
  • Tannin-rich seasoned flour product with long shelf life and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] This embodiment provides a seasoned noodle product rich in tannin and with a long shelf life and a preparation method thereof.

[0036] The concrete preparation method of seasoning flour product is as follows:

[0037] 1) Mix salt, monoglyceride and water evenly, and then add them to medium-gluten wheat flour for powdering to obtain a flour flocculation mixture;

[0038] 2) Extruding and maturing the flour flocculation mixture to obtain a semi-finished seasoned noodle product;

[0039] 3) drying the white grape marc with a spray freeze-drying technique to obtain a powder substance;

[0040] 4) Sieve the powder material respectively to obtain the powder material with target particle size;

[0041] 5) Dissolving the powder substance with the target particle size in the cyclodextrin saturated solution to form a mixed solution, and then mixing it with vegetable oil to obtain a mixed oil substance;

[0042] 6) Mix the semi-finished seasoned noodle product, spices and mixe...

Embodiment 2

[0045] The difference between this embodiment and embodiment 1 is:

[0046]Wherein, in step 5), the powdered substance is dissolved in a saturated solution of β-cyclodextrin, and the concentration of the mixed solution is 3g / 100mL. In step 6), in parts by weight, the mixed oil substance is 6.5 parts.

[0047] Other each process step, process parameter and each raw material and consumption are all identical with embodiment 1.

Embodiment 3

[0049] The difference between this embodiment and embodiment 1 is:

[0050] Wherein, in step 3), the conditions of the spray freeze-drying technique are as follows: the freezing temperature is -50° C., the nozzle diameter is 1.8 mm, and the slurry atomization pressure is 2.0 MPa. In step 5), the powdered substance is dissolved in a saturated solution of α-cyclodextrin, and the concentration of the mixed solution is 2.5g / 100mL. In step 6), in parts by weight, the mixed oil substance is 6 parts.

[0051] Other each process step, process parameter and each raw material and consumption are all identical with embodiment 1.

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Abstract

The invention discloses a tannin-rich seasoned flour product with a long shelf life and a preparation method thereof. The preparation method comprises the following steps: (1) uniformly mixing ediblesalt, monoglyceride and water, and adding the mixture into medium-gluten wheat flour for powdering to obtain a dough and floccule mixture; 2) extruding and curing the dough and floccule mixture to obtain a semi-finished product of the seasoned flour product; 3) drying the white grape pomace to obtain a powder substance; 4) screening the powder substance to obtain a powder substance with a target particle size; 5) dissolving the powder substance in a cyclodextrin saturated solution to form a mixed solution, and mixing the mixed solution with vegetable oil to obtain a mixed oil substance; and 6)uniformly mixing the seasoned flour semi-product, the spices and the mixed oil substance. The grape pomace is added, so that the content of dietary fiber and tannin of the product is increased, the powder substance can be better fused with vegetable oil through cyclodextrin, the powder substance can be uniformly distributed in the seasoned flour product, the oxidation of fatty acid is delayed, and the growth of bacteria can be inhibited.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a seasoned noodle product rich in tannin and having a long shelf life and a preparation method thereof. Background technique [0002] Seasoned noodle product is a kind of ready-to-eat food. It is made of wheat flour as the main raw material, supplemented with edible vegetable oil, edible salt and other auxiliary materials, and processed by extrusion, aging, mixing, packaging and other processes. It is a unique snack food in China. With a wide variety of products and rich taste, it is a unique leisure food in China. In recent years, with the continuous improvement of the living standards of residents, people pay more attention to the safety and health of food, and seasoning has a wide range of people, and its health has gradually attracted people's attention. [0003] my country is one of the big grape producing countries with abundant grape resources, with an annua...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L5/00A23L29/30A23L3/3472A23L33/10
CPCA23L7/117A23L5/00A23L29/30A23L3/3472A23L33/10A23V2002/00A23V2200/02A23V2200/10A23V2200/30A23V2250/18A23V2250/192A23V2250/5112A23V2300/10A23V2300/20
Inventor 王学东柯媛胡先勤丁贝贝张玉东李龙郑卓
Owner WUHAN POLYTECHNIC UNIVERSITY
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