Method for determining influence of antifreeze agent on quality and nutrition change of dough

A method to determine the technology of antifreeze, which is applied in the treatment of dough, baked food with modified ingredients, baking, etc., to achieve the effects of extending shelf life, inhibiting protein oxidation and deformation, and improving water retention and gel properties

Pending Publication Date: 2022-02-08
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] In view of this, the purpose of the present invention is to provide a method for determining the imp

Method used

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  • Method for determining influence of antifreeze agent on quality and nutrition change of dough
  • Method for determining influence of antifreeze agent on quality and nutrition change of dough
  • Method for determining influence of antifreeze agent on quality and nutrition change of dough

Examples

Experimental program
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Effect test

Embodiment 1

[0039] A method for determining the impact of antifreeze on dough quality and nutritional changes, wherein the antifreeze includes the following raw materials by weight: trehalose 18g, konjac flour 18g, soybean protein powder 12g, Vc 12g, bone protein hydrolyzate 10g, low acyl knot Cold gum 10g, sodium lactate 8g, sodium citrate 8g, modified starch 6g, gluten 6g, xanthan gum 5g and sorbitol 5g.

Embodiment 2

[0041] A method for determining the impact of antifreeze agents on dough quality and nutritional changes, wherein the antifreeze agents include the following raw materials by weight: trehalose 15g, konjac flour 20g, soybean protein powder 10g, Vc 15g, bone protein hydrolyzate 8g, low acyl knot Cold gum 12g, sodium lactate 6g, sodium citrate 9g, modified starch 5g, gluten 10g, xanthan gum 5g and sorbitol 10g.

Embodiment 3

[0043] A method for determining the impact of antifreeze agents on dough quality and nutritional changes, wherein the antifreeze agents include the following raw materials by weight: trehalose 20g, konjac flour 15g, soybean protein powder 15g, Vc 10g, bone protein hydrolyzate 12g, low acyl knot Cold gum 8g, sodium lactate 9g, sodium citrate 6g, modified starch 10g, gluten 5g, xanthan gum 10g and sorbitol 5g.

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Abstract

The invention discloses a method for determining the influence of an antifreeze agent on the quality and nutrition change of dough, wherein the antifreeze agent comprises the following raw materials in parts by weight: 15-20 parts of trehalose, 15-20 parts of konjaku flour, 10-15 parts of soybean protein powder, 10-15 parts of Vc, 5-10 parts of modified starch and 5-10 parts of vital gluten. The selected antifreeze agent can effectively inhibit protein oxidation and deformation in the freezing process of the frozen flour product, effectively improves the water-retaining property and the gel property of the frozen flour product, is safe and efficient, and can significantly prolong the shelf life of the frozen flour product.

Description

technical field [0001] The invention relates to the technical field of frozen noodle products processing, in particular to a method for determining the influence of antifreeze agents on dough quality and nutritional changes. Background technique [0002] According to the analysis of the trend of the food industry in recent years, the increasingly vigorous frozen food industry accounts for an increasing proportion of the food industry. Although refrigeration can guarantee the quality requirements of food for a period of time, frozen food still lacks freshness, and quality changes or even deterioration will still occur during storage and transportation or long-term refrigeration. Under today's high-quality life requirements, what we pursue is not only convenience but also nutrition and taste. The main reasons for the deterioration of frozen noodle products are: the crystallization and recrystallization of moisture inside the food, and the physical damage caused by the cold Th...

Claims

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Application Information

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IPC IPC(8): A21D2/18A21D2/14A21D2/22A21D2/26A21D2/36A21D13/06
CPCA21D2/181A21D2/36A21D2/266A21D2/186A21D2/188A21D2/18A21D2/22A21D2/14A21D13/06
Inventor 曾洁高海燕张珂珂王梦雨孙君庚李光磊王恒王昭君苏同超王充
Owner HENAN INST OF SCI & TECH
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