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Wrapper improver for improving soaking resistance

A technology of improver and dough, which is applied in dough processing, baking, food science, etc. It can solve the problems of affecting the taste of the dough, the dough is not resistant to foaming, and the foaming of the dough, so as to achieve good environmental protection, good foam resistance, Effect of improving foam resistance

Pending Publication Date: 2021-02-23
安徽省宏伟制粉有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] When the existing noodle is made, it is necessary to pour seasoning decoction on the noodle. At this time, the noodle is soaked in the decoction, and soaking in the decoction for a long time will cause the dough to foam, thereby affecting the mouthfeel of the noodle. Therefore, After the dough is made, it needs to be eaten in time. In order to solve the problem that the existing dough is not resistant to foam, this invention proposes a dough improver that improves the foam resistance

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A dough improver for improving foam resistance proposed by the present invention comprises the following raw materials in parts by weight: 3.5 parts of guar gum, 0.1 part of gelatin, 3.5 parts of carrageenan, 1.5 parts of locust bean gum, 0.2 parts of emulsifier, 0.1 part of thickener, 1.5 parts of agar, 0.1 part of propylene glycol alginate, and 0.5 part of white sugar.

[0021] A kind of preparation method of the skin improving agent that the present invention proposes to improve foam resistance comprises the following method for preparing the skin improving agent: 3.5 parts of guar gum, 1.5 parts of agar, 0.1 part of propylene glycol alginate and 0.5 parts of 1 part of white granulated sugar is mixed evenly with 0.1 part of gelatin, 3.5 parts of carrageenan, 1.5 part of locust bean gum, 0.1 part of thickener and 0.2 part of emulsifier to obtain a dough improver.

Embodiment 2

[0023] A dough improver for improving foam resistance proposed by the present invention comprises the following raw materials in parts by weight: 5.0 parts of guar gum, 0.15 parts of gelatin, 5.0 parts of carrageenan, 2.5 parts of locust bean gum, 0.3 parts of emulsifier, 0.15 parts of thickener, 2.0 parts of agar, 0.15 parts of propylene glycol alginate, and 1.0 parts of white sugar.

[0024] A kind of preparation method of the dough improving agent that the present invention proposes to improve foam resistance comprises the following method of preparing dough improving agent: with 5.0 parts of guar gum, 2 parts of agar, 0.15 parts of propylene glycol alginate and 1.0 parts 15 parts of white granulated sugar are mixed evenly and then mixed with 0.15 parts of gelatin, 5.0 parts of carrageenan, 2.5 parts of locust bean gum, 0.15 parts of thickener and 0.3 parts of emulsifier to obtain dough improver.

Embodiment 3

[0026] A dough improver for improving foam resistance proposed by the present invention comprises the following raw materials in parts by weight: 6.5 parts of guar gum, 0.2 part of gelatin, 6.5 parts of carrageenan, 3.5 parts of locust bean gum, 0.4 part of emulsifier, 0.2 parts of thickener, 2.5 parts of agar, 0.2 parts of propylene glycol alginate, and 1.5 parts of white sugar.

[0027] A kind of preparation method of the dough improving agent that the present invention proposes to promote foam resistance comprises the following method of preparing dough improving agent: the guar gum of 6.5 parts, the agar of 2.5 parts, the propylene glycol alginate of 0.2 part and 1.5 parts 100% white granulated sugar is mixed evenly and then mixed with 0.2% gelatin, 6.5% carrageenan, 3.5% locust bean gum, 0.2% thickener and 0.4% emulsifier to obtain a dough improver.

[0028] Three examples of the present invention and two comparative examples sold on the market are respectively made into ...

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Abstract

The invention discloses a wrapper improver for improving soaking resistance, and belongs to the technical field of food improvers. The wrapper comprises the following raw materials in parts by weight:3.5-6.5 parts of guar gum, 0.1-0.2 part of gelatin, 3.5-6.5 parts of carrageenan, 1.5-3.5 parts of locust bean gum, 0.2-0.4 part of an emulsifier, 0.1-0.2 part of a thickener, 1.5-2.5 parts of agar,0.1-0.2 part of propylene glycol alginate and 0.5-1.5 parts of white granulated sugar. The wrapper prepared from the improver has better soaking resistance, does not influence the taste after being soaked for 15 minutes, has certain preservation time, is convenient to take home after being purchased, can improve the soaking resistance of the wrapper, adopts harmless and non-toxic additives, and isgood in environmental protection property and suitable for popularization and use.

Description

technical field [0001] The invention relates to the technical field of dough improvers, in particular to a dough improver for improving foam resistance. Background technique [0002] Noodles are generally eaten cold (fried noodles are available in some areas). There are many types and different preparation methods. The mixes also have their own characteristics and tastes. There are mainly Hanzhong noodles, Xiaoxian noodles, Qishan kneading noodles, Qinzhen rice noodles, etc. [0003] Noodles have a long history. The legend of noodle originated from the period of Qin Shihuang, which has a history of more than 2,000 years. According to legend, there was a severe drought in Qin Town, Hu County, Shaanxi Province, and the rice withered. The rice is ground into flour, steamed into dough, and presented to Qin Shihuang. After eating it, Qin Shihuang was overjoyed and ordered to make it every day, forming a long-established traditional snack. [0004] When the existing noodle is mad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A21D2/26A21D2/08A21D2/16
CPCA21D2/183A21D2/261A21D2/08A21D2/181A21D2/16A21D2/186
Inventor 边宏达
Owner 安徽省宏伟制粉有限责任公司
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