Method for preventing brown stain of raw wet noodles by combining ozone water dough kneading with hexose oxidase

A technology of hexose oxidase and ozone water, which is applied in the field of raw and wet noodle products processing, can solve the problems of affecting the appearance quality of raw and wet noodles, unsatisfactory effect, and restricting industrial production.

Pending Publication Date: 2021-07-30
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Browning greatly affects the appearance quality of raw wet noodles and limits its industrial production
[0003] At present, there is a technology of using ozonated water to knead noodles to prevent browning of raw wet noodles. Ozone water has high preparation efficiency, mild and moderate oxidative properties, and can promote the cross-linking of thiol-disulfide bonds, thereby improving the quality of noodle products, but the effect is still unsatisfactory.

Method used

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  • Method for preventing brown stain of raw wet noodles by combining ozone water dough kneading with hexose oxidase
  • Method for preventing brown stain of raw wet noodles by combining ozone water dough kneading with hexose oxidase
  • Method for preventing brown stain of raw wet noodles by combining ozone water dough kneading with hexose oxidase

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Ozone water and surface combined with adult oxide enzyme method screening trial, where the amount of humid noodles is 36% (v / w), the ozone dissolution time is 40 min in ozone water, and the concentration of ozone is 2.35 ± 0.05mol / L. The amount of hexanoxidase has a amount of 60 ppm.

[0036] Method selection:

[0037] Method 1: Directly use water to carry out water, wherein the total amount of water is 36% (V / W, the volume / flour quality of water), and the tapers of 60R / min, the total and surface time is 10 min;

[0038] Method 2: Directly use water + vacuum and facad plane, where total water supply is 36% (V / W, water volume / flour quality), the vacuum is vacuum, the vacuum is -0.08MPa, and Face-speed 60R / min, total and face time is 10 min;

[0039] Method 3: Takesheat with oxygen oxygen, ozone water is 36% (v / w), and the tension speed 60R / min, the total and surface time is 10 min;

[0040] Method 4: With ozone water + vacuum and facad plane, ozone water ...

Embodiment 2

[0054] Ozone water, adult oxide solution is added to the experiment - ozone water, the amount of adult oxide solution is added to the dough quality, which in turn affects the appearance of the wet noodles.

[0055] (1) Dissolve the ozone through water to an ozone concentration of 2.35 ± 0.05 mol / L, and then ozone water is added to the flour, and the plane is used and the plane;

[0056] (2) Disperse the hexose oxidase in water, after oxide and surface 120s, add hexose oxide solution to the dough;

[0057] (3) Pull the vacuum to the facade to be -0.08MPa, then continue the vacuum and face to the dough formation (the total surface time is 10 min), the loose dough is equilibrated at room temperature for 15 min, and the dough composite roll 8 to 10 times The thickness is 2 mm, cut into strips, seals, normal temperature or refrigeration preservation.

[0058] Among them, the total water supply amount of the humid noodles is 36% (V / W), which is 60 ppm, and the amount of ozone is add...

Embodiment 3

[0063] Adapased addition time screening experiment

[0064] (1) Dissolve the ozone through water to an ozone concentration of 2.35 ± 0.05 mol / L, and then ozone water is added to the flour, and the plane is used and the plane;

[0065] (2) Disperse the hexose oxidase in water, after ozone and surface 10 to 240s, add hexose oxide solution to the dough;

[0066] (3) Pull the vacuum to the facade to be -0.08MPa, then continue the vacuum and face to the dough formation (the total surface time is 10 min), the loose dough is equilibrated at room temperature for 15 min, and the dough composite roll 8 to 10 times The thickness is 2 mm, cut into strips, seals, normal temperature or refrigeration preservation.

[0067] Among them, the control of the total water supply amount of the humid noodles was 36% (v / w), and the amount of ozone was added to 32% (V / W), and the amount of hexamease added was 60 ppm.

[0068] According to the method of Example 1, the color, black spot generation amou...

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Abstract

The invention discloses a method for preventing brown stain of raw wet noodles by combining ozone water dough kneading with hexose oxidase, and belongs to the technical field of raw wet noodle product processing. The preparation method comprises the following steps: firstly, adding ozone water into flour, and kneading dough by using a dough kneading machine under natural air pressure; after the ozone water and the dough are kneaded for 60-180 seconds, adding the hexose oxidase liquid into the dough; and finally, vacuumizing the dough kneading machine, continuously performing vacuum dough kneading until dough is formed, tabletting, cutting to obtain uncooked noodles, and sealing and storing. Compared with direct ozone treatment of flour, ozone water dough kneading is more efficient, the ozone loss rate is low, and the oxidability is moderate. The ozone water dough kneading combined hexose oxidase step-by-step adding method and the vacuum dough kneading technology are combined, so that relatively strong inclusiveness is achieved on process conditions, the appearance color of the raw wet noodles prepared by the method is improved, and black spots are hardly generated after the raw wet noodles are refrigerated for 6 days.

Description

Technical field [0001] The present invention belongs to the technical field of survival surface, and is specifically involved in a method of preventing soda and surface-combined adult oxide enzymes. Background technique [0002] After the gum noodle is prepared, it is necessary to store and consume after a certain amount of time. In the process of storage, the ghost noodle will brown. Its color will be light yellow, the color of cream is light gray, light brown or even brown, and the surface will have a unpleasant black point. Browning has greatly affected the appearance quality of the surreal noodles, limiting its industrial production. [0003] There is currently a technique for preventing sod ozone water and facial browning. The ozone is highly efficient, moderate oxidative temperature and moderate, can promote mercapto dithiasis, thus improving the quality of the finished product, but its effect is still unbelieving . Therefore, it is necessary to find a more effective way to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D15/00
CPCA21D15/00
Inventor 周惠明赵阳谢彬季虎徐文芹彭伟
Owner JIANGNAN UNIV
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