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Powder for fried flour products, additive and application of powder and additive in fried instant noodles

A noodle product and instant noodle technology, which is applied in the application field of fried noodle product powder and fried food such as fried instant noodles, which can solve the problems of harsh frying conditions, enhanced taste, and low oil content of instant noodles, so as to reduce cooking Effects of loss, enhancement of taste, and shortening of rehydration time

Pending Publication Date: 2021-12-24
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, whether it is the secondary low-temperature drying or the secondary aging process, the operation is relatively cumbersome
CN100521947C adopts vacuum frying process, and the instant noodles produced have low oil content and short rehydration time, but the frying conditions required by the process are harsh
However, high-acyl gellan gum, low-acyl gellan gum, etc. are artificially synthesized additives, and there are certain limitations in their use
However, studies on shortening the rehydration time and enhancing the taste of fried instant noodles by adding natural extracts are rarely reported

Method used

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  • Powder for fried flour products, additive and application of powder and additive in fried instant noodles
  • Powder for fried flour products, additive and application of powder and additive in fried instant noodles
  • Powder for fried flour products, additive and application of powder and additive in fried instant noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～6 and comparative example 1～3

[0043] Prepare materials according to the formula in Table 1 below, and mix the raw materials evenly. After stirring slowly in the mixer for 2 minutes, stir rapidly for 5 minutes, proof at room temperature for 20 minutes, and roll into wet noodles with a thickness of 10mm and a molding width of 1.5mm.

[0044] Boil the water, steam the wet noodles in a steamer for 5 minutes, take it out, cool to room temperature and set aside.

[0045] Prepare oil samples of 3kg each, which contain 1.5kg corn oil, 1kg sunflower oil and 0.5kg high oleic rapeseed oil, and add 300ppm vitamin E respectively.

[0046] The material ratio of instant noodles to oil sample is 1:30, and the frying oil temperature is 170°C for 1 minute. After frying, take out the oil control, cool to room temperature for later use, and obtain fried instant noodles.

[0047] Boil the water, put in the obtained fried instant noodles according to the ratio of material to liquid 1:10, boil the noodles in boiling water, tak...

Embodiment 7～15 and comparative example 7～10

[0060] Further, the present application also compounded the extract of chamomile and yucca extract, and in the embodiment of the present application, the weight ratio of extract of chamomile and yucca extract was 3-10:1.

[0061] Table 3 The effect of compounding chamomile extract and yucca extract on instant noodles

[0062]

[0063]

[0064] The experiment was carried out according to the aforementioned method (the chamomile extract in the aforementioned method was replaced by the compound of chamomile extract and yucca extract), and the materials were prepared according to the formula in Table 3 below, and the results are shown in Table 3.

[0065] Table 3 contrasts and finds, after compounding, and when the weight ratio of chamomile flower extract and Yucca extract is 3-10:1 (embodiment 7-15), compared with comparative example 7-10, not only can shorten The rehydration time of instant noodles can also significantly reduce the cooking loss, making instant noodles more...

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Abstract

The invention provides powder for fried flour products, which comprises base material powder and 0.01%-0.1% of natural extract based on the total weight of the base material powder, and the natural extract comprises a chamomile extract. In addition, the natural extract further comprises a yucca extract, and the weight ratio of the chamomile extract to the yucca extract is (3-10): 1. The powder for the fried flour product can shorten the rehydration time of fried instant noodles, reduce cooking loss and enhance the taste of the fried instant noodles. The invention also provides a fried food prepared from the powder for the fried flour product, such as fried instant noodles.

Description

technical field [0001] The present application relates to the technical field of fried instant noodles, in particular to flour for fried instant noodles, a flour additive and its application in fried foods such as fried instant noodles. Background technique [0002] Fried instant noodles are booming in the global market due to the advantages of special fried flavor, portability, simple cooking and long shelf life. There are many indicators for evaluating the quality of instant noodles, such as flavor, sensory, shelf life, etc. Among them, the rehydration time during cooking is also one of the important indicators for evaluating the quality of instant noodles. [0003] In order to shorten the rehydration time of instant noodles, those skilled in the art have made some useful explorations. For example, the method of CN110250423A to improve the rehydration of non-fried instant noodles is secondary low-temperature drying, which retains the color of the noodles themselves, and i...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L7/109A23L11/00A23L29/00A23L7/10
CPCA23L7/113A23L7/111A23L11/05A23L11/07A23L29/03A23L7/198A23V2002/00A23V2250/21
Inventor 魏玲玲牛付欢梁俊梅
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT