Quick-frozen sheet jelly and preparation method thereof
A powder skin and antifreeze technology, applied in the field of quick-frozen powder skin and its preparation, can solve the problems of destroying the powder skin network structure, reducing the elasticity of the powder skin, temperature fluctuation and the like, achieving the effects of simple operation, reducing the loss of elasticity and improving the frost resistance.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0064] A kind of quick-frozen vermicelli, each component and its corresponding weight are as shown in Table 1, and are prepared through the following steps:
[0065] S1: Add water, wheat starch, potato starch, salt, antifreeze agent, enzyme preparation, compound starch, and dry honey powder into the dough mixer at 50°C and the rotation speed is set at 450r / min, and stir for 20 minutes to obtain batter;
[0066] S2: Put the batter in a steam machine for aging, the aging temperature is 100°C, the aging time is 30s, and the aged batter is obtained;
[0067] S3: Under the condition of rotating speed of 40r / min, add the cured batter into the molding machine to make vermicelli with a length of 45cm, a width of 20cm and a thickness of 10mm. After the vermicelli is naturally cooled to 15-20°C, the vermicelli In the freezer, freeze at -5°C for 1 hour, and then quickly freeze at -20°C for 4 hours to obtain frozen vermicelli. Put the frozen vermicelli into water at a temperature of 20°C...
Embodiment 2-6
[0070] A quick-frozen vermicelli, the difference from Example 1 is that each component and its corresponding weight are as shown in Table 1.
[0071] Each component and its weight (kg) in table 1 embodiment 1-6
[0072]
[0073]
[0074] For the quick-frozen vermicelli made in Examples 1-6, at -4~0°C, when refrigerated for 5 days, 10 days, and 15 days, the elasticity test was carried out, and the measurement results were included in Table 2 below.
[0075] The elasticity detection result when table 2 embodiment 1-6 quick-frozen vermicelli is refrigerated for 5 days, 10 days, 15 days
[0076]
[0077] From the data analysis in Table 2, it can be seen that for the quick-frozen vermicelli obtained in Examples 1-6, when refrigerated for 5 days, the elasticity of the quick-frozen vermicelli was 0.860-0.872; 0.851-0.865. This shows that for the quick-frozen vermicelli prepared in Examples 1-6 of the present application, when refrigerated for 5 days, 10 days, and 15 days, ...
Embodiment 7-10
[0088] A kind of quick-frozen powder skin, the difference with embodiment 3 is, except that in the antifreeze agent, the weight ratio of trehalose, sodium carboxymethyl cellulose and sodium alginate is different, other are all the same as embodiment 3, trehalose , The weight ratio of sodium carboxymethyl cellulose and sodium alginate and their corresponding weights are shown in Table 5.
[0089] Each component and its weight (kg) in table 5 embodiment 7-10
[0090]
[0091] For the quick-frozen vermicelli made in Examples 7-10, at -4 to 0°C, when refrigerated for 5 days, 10 days, and 15 days, the elasticity test was carried out, and the measurement results were included in the following table 6.
[0092] The elasticity detection result when table 6 embodiment 7-10 quick-frozen vermicelli skin is refrigerated for 5 days, 10 days, 15 days
[0093]
[0094] From the data analysis in Table 6, it can be known that the quick-frozen vermicelli made in Examples 7-9, when refrig...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More