Flour improver or flour product improver and its application

Abstract

The present invention provides a flour improver or a noodle product improver, which contains cellobiose and a Cyclocarya paliurus extract, or is composed of cellobiose and a Cyclocarya paliurus extract. The present invention prepares a flour for noodle products by adding a certain amount of cellobiose and a Cyclocarya paliurus extract to flour, which can reduce the hardness of fried noodle products, increase the crispness of fried noodle products, and improve the taste of fried noodle products.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and in particular relates to a flour improver or a flour product improver and applications thereof. Background Art

[0002] Fried food is one of the traditional foods in my country. Fried food is loved by many adults and children because of its crispy and delicious taste, fragrant aroma, and ability to increase appetite. Fried noodle products are especially popular, such as fried dough sticks, fried dough sticks, instant noodles and other foods. Crispness is one of the important indicators for evaluating the quality of fried noodle foods, so it is also a research direction of concern for professionals in this field. At present, the methods for improving the texture of fried noodle foods are mainly new processes or new equipment. For example, the fried dough sticks produced by the fermentation process, steaming and vacuum frying in patent CN202011625142.9 can not only reduce the oil content, but also make the fried dough sticks more crispy; patent CN201510217044.4 uses two strip making processes, and wrapping the fillings between the two strips can make the fried dough sticks form a better honeycomb network, and the product tastes crispy and does not become soft after a long time. However, the process steps involved in the above patents are relatively cumbersome, and high requirements are placed on the production or frying equipment. CN201310183650.X uses ultrasonic vibration frying to produce instant noodles with high crispness and good taste. The ultrasonic vibration frying time is long and the efficiency is low. There are also methods to improve the texture of fried noodles by adding other ingredients in the process of making fried noodles. For example, patent CN201110183008.2 improves the texture of fried dough sticks by adding four enzyme preparations, namely glucose oxidase, pentosanase, lipase and fungal α-amylase. Patent CN202010282817.8 uses fresh pitaya to ferment for 2-5 days and then filter to obtain enzyme as an ingredient, and sprays fresh flower extract before frying for deep processing, so that the fried dough twist has better color and taste. However, the products produced by the above patents have higher costs or longer production cycles. However, there are fewer studies on improving the texture of fried noodles by adding suitable additives to the basic raw material powder.

[0003] Cellobiose is a product of cellulose hydrolysis and is also the basic structural unit of cellulose. The application of cellobiose is mainly concentrated in the pharmaceutical and health care products and feed industries, such as improving immunity, maintaining intestinal flora balance, replacing antibiotics, and improving the health of livestock and poultry. Its application in the food industry is relatively limited, and it is mostly used in the beverage industry to play the role of a sweetener (Wang Pengkai, Zhang Yan, Chi Jianwei, et al. Research Progress on Cellulosaccharides [J]. Preservation and Processing, 2017, 017(006): 136-141). However, there are few reports on the application of cellobiose in flour products.

[0004] In addition, with the enhancement of health awareness, people will pay more and more attention to obtaining nutritional and healthy substances that can enhance immunity through diet. In recent years, the promotion and application of natural plant extracts in food has been a hot topic of research. Cyclocarya paliurus is a plant of the genus Cyclocarya paliurus of the Juglandaceae family. The leaves of Cyclocarya paliurus contain nutrients such as flavonoids, terpenes, sterols, acids, glycosides and trace elements. The application of Cyclocarya paliurus extracts is mainly concentrated in the medical field, such as lowering blood sugar, scavenging free radicals, antibacterial, anti-acute liver damage, and regulating intestinal flora (Li Junxiu, Liao Xiayun, Zhao Lichun, et al. Study on different extraction methods and pharmacological activities of flavonoid components of Cyclocarya paliurus [J]. Chinese Ethnomedicine, 2020 (5): 17-26.) and so on. There are also reports on the application of Cyclocarya paliurus extract in the food field, such as anti-lipid oxidation (Guo Tongtong, Chen Yuhui, Zhang Xin, et al. Effect of Cyclocarya paliurus flavonoids on soybean oil oxidation [J]. Chinese Wild Plant Resources, 2019, 038(005): 55-60.), etc., but there are few reports on the application of Cyclocarya paliurus extract in fried noodle products. Summary of the invention

[0005] The first aspect of the present invention aims to provide an application of a composition of cellobiose and Cyclocarya paliurus extract in fried noodle products, wherein the application is to reduce the hardness of the fried noodle products and / or to increase the crispness of the noodle products and / or to improve the taste of the fried noodle products.

[0006] In one or more embodiments, the fried noodle products include fried dough twists, instant noodles, fried cakes, deep-fried dough sticks, hand-grabbed cakes, crispy noodles, spring rolls, glutinous rice cakes, fried small steamed buns, Sanzi, and rice crusts.

[0007] In one or more embodiments, the mass ratio of the Cyclocarya paliurus extract to cellobiose is 1:1 to 1:10, preferably 1:2 to 1:8.

[0008] The second aspect of the present invention aims to provide a flour improver or noodle product improver which can reduce the hardness of fried noodles and / or increase the crispness of noodles and / or improve the taste of fried noodles, wherein the flour improver or noodle product improver contains cellobiose and Cyclocarya paliurus extract, or consists of cellobiose and Cyclocarya paliurus extract.

[0009] In one or more embodiments, in the flour improver or noodle product improver, the mass ratio of the Cyclocarya paliurus extract to cellobiose is 1:1 to 1:10, preferably 1:2 to 1:8.

[0010] In one or more embodiments, the flour improver or noodle product improver further contains one or more of fat, flour, flour additives and fat additives;

[0011] In one or more embodiments, preferably, the fat is shortening, and the shortening is selected from vegetable fats, animal fats, hydrogenated fats, interesterified fats, mixed fats and margarine;

[0012] In one or more embodiments, preferably, the flour is selected from wheat flour, barley flour, rice flour, glutinous rice flour, sorghum flour, corn flour, soybean flour or a combination thereof;

[0013] In one or more embodiments, preferably, the flour additive is selected from one or more components of a foaming agent, a leavening agent, an acidity regulator, an anticaking agent, a defoaming agent, an antioxidant, a leavening agent, a coloring agent, a flavor enhancer, a nutritional enhancer, a preservative, a sweetener, a thickener, a flavor and a binder;

[0014] In one or more embodiments, preferably, the oil additive is selected from one or more components of antioxidants, emulsifiers, anti-caking agents, filter aids, thickeners, stabilizers, colorants, moisture retainers, complexing agents, acidity regulators, defoamers, preservatives, sweeteners, leavening agents and antifungal agents.

[0015] The third aspect of the present invention aims to provide the use of the flour improver or noodle product improver in fried noodle products.

[0016] In one or more embodiments, the application is to reduce the hardness of fried noodles and / or increase the crispness of noodles and / or improve the mouthfeel of fried noodles.

[0017] In one or more embodiments, the fried noodle products include but are not limited to fried dough twists, instant noodles, fried cakes, deep-fried dough sticks, hand-grabbed pancakes, crispy noodles, spring rolls, glutinous rice cakes, fried small steamed buns, Sanzi, and rice crusts.

[0018] The present invention also provides flour, which contains the above flour additive or noodle product additive.

[0019] In one or more embodiments, the total amount of cellobiose and Cyclocarya paliurus extract added is 0.1-1% of the mass of flour.

[0020] The fourth aspect of the present invention aims to provide a noodle product, wherein the noodle product is processed using the above-mentioned flour improver or noodle product improver, or the noodle product is processed using the above-mentioned flour.

[0021] In one or more embodiments, the noodle product is a fried noodle product, such as fried dough twist, instant noodles, fried cakes, fried dough sticks, hand-grabbed cakes, crisp noodles, spring rolls, glutinous rice cakes, fried steamed buns, Sanzi, and rice crust. DETAILED DESCRIPTION

[0022] The following is a detailed description of the present invention. The following description of the technical features is based on representative embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples. It should be noted that:

[0023] In this specification, the numerical range expressed using "a numerical value A to a numerical value B" means a range including the endpoints numerical values ​​A and B.

[0024] In the present specification, a numerical range expressed using "above" or "below" means a numerical range including the number.

[0025] In this specification, the word "may" means both performing a certain process and not performing a certain process.

[0026] In this specification, the use of "optional" or "optional" indicates that certain substances, components, execution steps, application conditions and other factors are used or not used.

[0027] In this specification, the unit names used are all international standard unit names, and unless otherwise stated, the "%" used indicates weight or mass percentage.

[0028] In this specification, unless otherwise stated, "plurality" means that there are two or more.

[0029] In this specification, the references to "some specific / preferred embodiments", "other specific / preferred embodiments", "embodiments", etc., mean that the specific elements (e.g., features, structures, properties and / or characteristics) described in connection with the embodiments are included in at least one embodiment described herein, and may or may not exist in other embodiments. In addition, it should be understood that the elements may be combined in various embodiments in any suitable manner.

[0030] The cellobiose described in the present invention has a molecular formula of C12H22O11, a molecular weight of 342.3, and is a white crystalline powder. It is a product of cellulose hydrolysis and is also the basic structural unit of cellulose. Cellobiose has structural rigidity, a small molecular weight, good stability, is neutral, non-volatile, does not contain a charged group, can be dissolved in water, and has no ultraviolet absorption and fluorescence characteristics at a wavelength greater than 200nm. Cellobiose will undergo degradation reactions in an acidic or alkaline environment. Cellobiose undergoes electrochemical oxidation degradation in a sodium hydroxide aqueous solution to produce substances such as pyranose glucose, dihydroxysuccinic acid, ketogluconic acid, 3-deoxyisosonic acid-1,4-lactone and 3-deoxyhexonic acid-1,4-lactone; and under acidic conditions, it is finally degraded into furfural and levulinic acid substances. Since the pyranose glucose unit contains a hydroxyl group, cellobiose can also undergo an acylation reaction with anhydride or acyl halide to generate an ester, or undergo an etherification reaction with a methylating agent.

[0031] The application of cellobiose is mainly concentrated in the pharmaceutical and feed industries, such as improving immunity, maintaining intestinal flora balance, replacing antibiotics, and improving the health of livestock and poultry. Its application in the food industry is relatively limited, and it is mostly used in the beverage industry to play the role of a sweetener, while there are few reports on its application in flour products.

[0032] Cyclocarya paliurus is a plant of the genus Cyclocarya paliurus in the Juglandaceae family. The leaves of Cyclocarya paliurus contain nutrients such as flavonoids, terpenes, sterols, acids, glycosides and trace elements. The application of Cyclocarya paliurus extract is mainly concentrated in the medical field, such as lowering blood sugar, scavenging free radicals, antibacterial, anti-acute liver damage, regulating intestinal flora, etc. In recent years, there have also been reports on the application of Cyclocarya paliurus extract in the food field, such as anti-lipid oxidation.

[0033] The Cyclocarya paliurus extract of the present invention can be a water extract or an organic solvent extract. Specifically, the Cyclocarya paliurus extract can be prepared by the following method:

[0034] The leaves of Cyclocarya paliurus (dry weight 100 g) were crushed and extracted with 1.5 L 75% ethanol water for 3 times, each time for 24 hours. The extracts were combined and concentrated under reduced pressure on a rotary evaporator to evaporate the ethanol in the extracts. The remaining water was freeze-dried with a vacuum freeze dryer, and the extracts were crushed and set aside.

[0035] The inventors unexpectedly found that the composition of cellobiose and Cyclocarya paliurus extract can be applied to noodle products, especially fried noodle products, to reduce the hardness of fried noodle products and / or increase the crispness of noodle products and / or improve the taste of fried noodle products.

[0036] The first aspect of the present invention aims to provide an application of a composition of cellobiose and Cyclocarya paliurus extract in fried noodle products, wherein the application is to reduce the hardness of the fried noodle products and / or to increase the crispness of the noodle products and / or to improve the taste of the fried noodle products.

[0037] In one or more specific embodiments, the fried noodle products include but are not limited to fried dough twists, instant noodles and fried dough sticks.

[0038] In one or more specific embodiments, the formula ingredients of fried dough twist include: 500-600g flour, 0.25-5.45g fiber, 0.05-3.0g Cyclocarya paliurus extract, 150-170g eggs, 7-9g vegetable oil, 3.8-4.5g sodium bicarbonate, 50-60g sugar, 5.0-6.0g salt and 125-150g water.

[0039] In one or more specific embodiments, the formula ingredients of instant noodles include: 1000-1500 g wheat flour, 0.50-13.64 g cellobiose, 0.09-7.50 g Cyclocarya paliurus extract, 15-25 g salt, 2-4 g sodium bicarbonate and 330-500 g water.

[0040] In one or more specific embodiments, the recipe ingredients of the fried dough sticks include: 1000-1500g wheat flour, 0.50-13.64g cellobiose, 0.09-7.50g Cyclocarya paliurus extract, 30-45g leavening agent, 10-15g sugar, 12-18g salt, 40-60g shortening and 600-900g water.

[0041] In one or more specific embodiments, the fried noodle product can also be fried cakes, hand-grabbed pancakes, crispy noodles, spring rolls, glutinous rice cakes, fried small steamed buns, Sanzi and rice crust, etc.

[0042] In one or more specific embodiments, the mass ratio of the Cyclocarya paliurus extract to cellobiose is 1:1 to 1:10, preferably 1:2 to 1:8.

[0043] The second aspect of the present invention aims to provide a flour improver or noodle product improver which can reduce the hardness of fried noodles and / or increase the crispness of noodles and / or improve the taste of fried noodles, wherein the flour improver or noodle product improver contains cellobiose and Cyclocarya paliurus extract, or consists of cellobiose and Cyclocarya paliurus extract.

[0044] In one or more specific embodiments, in the flour improver or noodle product improver, the mass ratio of the Cyclocarya paliurus extract to cellobiose is 1:1 to 1:10, preferably 1:2 to 1:8.

[0045] In one or more specific embodiments, the flour improver or noodle product improver further contains one or more of oil, flour, flour additives and oil additives;

[0046] In one or more specific embodiments, preferably, the fat is shortening, and the shortening is selected from vegetable fats, animal fats, hydrogenated fats, interesterified fats, mixed fats and margarine;

[0047] In one or more specific embodiments, preferably, the flour is selected from wheat flour, barley flour, rice flour, glutinous rice flour, sorghum flour, corn flour, soybean flour or a combination thereof;

[0048] In one or more specific embodiments, preferably, the flour additive is selected from one or more components of a foaming agent, a leavening agent, an acidity regulator, an anticaking agent, a defoaming agent, an antioxidant, a leavening agent, a coloring agent, a flavor enhancer, a nutritional enhancer, a preservative, a sweetener, a thickener, a flavor and a binder;

[0049] In one or more specific embodiments, preferably, the oil additive is selected from one or more components of antioxidants, emulsifiers, anti-caking agents, filter aids, thickeners, stabilizers, colorants, moisture retainers, complexing agents, acidity regulators, defoaming agents, preservatives, sweeteners, leavening agents and antifungal agents.

[0050] The third aspect of the present invention aims to provide the use of the flour improver or noodle product improver in fried noodle products.

[0051] In one or more specific embodiments, the application is to reduce the hardness of fried noodles and / or increase the crispness of noodles and / or improve the mouthfeel of fried noodles.

[0052] In one or more specific embodiments, the fried noodle products include but are not limited to fried dough twists, instant noodles, fried cakes and fried dough sticks.

[0053] In one or more specific embodiments, the formula ingredients of fried dough twist include: 500-600g flour, 0.25-5.45g fiber, 0.05-3.0g Cyclocarya paliurus extract, 150-170g eggs, 7-9g palm oil, 3.8-4.5g sodium bicarbonate, 50-60g sugar, 5.0-6.0g salt and 125-150g water.

[0054] In one or more specific embodiments, the formula ingredients of instant noodles include: 1000-1500 g wheat flour, 0.50-13.64 g cellobiose, 0.09-7.50 g Cyclocarya paliurus extract, 15-25 g salt, 2-4 g sodium bicarbonate and 330-500 g water.

[0055] In one or more specific embodiments, the formula ingredients of fried dough sticks include: 1000-1500g wheat flour, 0.50-13.64g cellobiose, 0.09-7.50g Cyclocarya paliurus extract, 30-45g compound fried dough stick leavening agent, 10-15g sugar, 12-18g salt, 40-60g shortening and 600-900g water.

[0056] In one or more specific embodiments, the fried noodle product can also be fried cakes, hand-grabbed pancakes, crispy noodles, spring rolls, glutinous rice cakes, fried small steamed buns, Sanzi and rice crust, etc.

[0057] The present invention also provides flour, which contains the above flour additive or noodle product additive.

[0058] In one or more specific embodiments, the total amount of cellobiose and Cyclocarya paliurus extract added is 0.1-1% of the mass of flour.

[0059] The flour of the present invention can be selected from one or more of wheat flour, barley flour, buckwheat flour, oat flour, corn flour, whole wheat flour, sorghum flour, coix seed flour, soybean flour, mung bean flour, red bean flour, black bean flour, sweet potato flour, purple potato flour, taro flour, potato flour, rice flour, millet flour, walnut flour, sesame flour and premixed flour. The premixed flour of the present invention refers to the dry raw materials in various baking product formulas that are mixed in whole or in part according to proportion, and then packaged. When used, only a certain proportion of water, liquid raw materials and the remaining dry raw materials need to be added to produce flour products. Such as the commercially available or publicly available multi-grain premix powder, rye bread premix powder, soybean bread premix powder, poti circle premix powder, germ wheat powder, vegetable bread premix powder, onion premix powder, Italian country premix powder, ten-grain whole wheat bread premix powder, health-preserving black five kinds of bread premix powder, cornbread premix powder, sunflower seed bread premix powder, hot seed bread premix powder, mochi premix powder, European wheat powder, rye wheat powder, tomato bread premix powder, multi-grain bread premix powder, purple wheat bread premix powder, Italian specialty bread premix powder, etc.

[0060] The fourth aspect of the present invention aims to provide a noodle product, wherein the noodle product is processed using the above-mentioned flour improver or noodle product improver, or the noodle product is processed using the above-mentioned flour.

[0061] In one or more specific embodiments, the noodle product is a fried noodle product, such as fried dough twist, instant noodles, fried cakes, fried dough sticks, hand-grabbed cakes, crisp noodles, spring rolls, glutinous rice cakes, fried small steamed buns, Sanzi and rice crust, etc.

[0062] The present invention will be described below in the form of specific examples. It should be understood that these examples are merely illustrative and do not limit the scope of protection of the present invention. The materials used in the examples are, unless otherwise specified, commercially available materials conventional in the art.

[0063] The equipment and raw materials used in the following examples are as follows:

[0064] Electric fryer: Yuehai BF-82 fryer; Texture analyzer: British SMS TA.XT plus

[0065] Cellobiose 1: Adamas 62733B, Cellobiose 2: Alfa A14553-5g

[0066] Cyclocarya paliurus extract 1: Gansu Yishengxiang Biotechnology Co., Ltd.; Cyclocarya paliurus extract 2: Shaanxi Snot Biotechnology Co., Ltd.

[0067] Corn oil, soybean oil, sunflower oil: Shanghai Kerry Food Co., Ltd.; high oleic sunflower oil, palm oil: Kerry Oil (Shanghai) Co., Ltd.; vitamin E: American KEMIN Company;

[0068] Tert-butylhydroquinone (TBHQ): KEMIN, USA

[0069] Aluminum-free compound dough stick leavening agent 27487724336: Angel Yeast Co., Ltd.

[0070] Flour, eggs, oil, sugar, salt, sodium bicarbonate, etc. are all commercially available

[0071] 1. Application of the improver of the present invention in fried dough twist

[0072] Production of Mahua:

[0073] Preparation of twist dough: Prepare the materials according to the formula in Table 1. First, mix all the solid raw materials evenly and put them into a mixing tank. Stir slowly (speed 110r / min) and slowly add palm oil, eggs and water in the mass described in Table 1 into the mixing tank. After mixing evenly, stir at medium speed (speed 150r / min) for 4 minutes, beat until smooth dough, cover with plastic wrap and relax for 15 minutes. Knead the dough into strips, weigh 3g of dough, roll the dough into 9cm long strips, roll in the opposite direction, lift the two ends and fold them in half, and automatically wind them into two strands of twist dough embryos. The raw embryos are required to be of uniform length.

[0074] Oil sample 1: 3 kg of oil sample (including 1.5 kg of soybean oil, 1 kg of corn oil, and 0.5 kg of sunflower oil), with 300 ppm of vitamin E added to each.

[0075] Oil sample 2: 3 kg of oil sample (containing 0.8 kg corn oil, 0.7 kg palm oil, and 1.5 kg high oleic sunflower oil), to which 200 ppm TBHQ was added respectively.

[0076] Frying conditions: 150°C, frying in oil sample 1 or oil sample 2, 7 min. After frying, remove from the oil, cool to room temperature, and measure the hardness and crispness of the fried dough twist.

[0077] Method for determining the texture of fried dough twist:

[0078] Method for determining the hardness and crispness of fried twisted dough sticks: Place the fried twisted dough sticks on a TA.XPLus texture analyzer with a texture analyzer probe of HDP / 3PB. Parameter settings: pre-test speed 1mm / s, test speed 1mm / s, post-test speed 10mm / s, distance 8mm, trigger force 5g. Data collection is performed. The hardness and crispness of the twisted dough sticks are determined based on the force value and the number of peaks when the twisted dough sticks are broken.

[0079] Table 1. Formula of fried dough twist and texture of fried dough twist

[0080]

[0081]

[0082]

[0083]

[0084]

[0085] The smaller the force value, the smaller the hardness of the sample, and the larger the peak number, the crispier the sample. Table 1 shows the hardness and crispness of the fried dough twists made in each embodiment and the comparative example. From the comparison of Examples 1 to 16 and Comparative Examples 1 to 7 in the table, it can be seen that when 0.1-1% (relative to flour) of flour additives is added and the ratio of Cyclocarya paliurus extract to cellobiose is 0.1 to 1.0 for making fried dough twists, the hardness of fried dough twists can be reduced, the crispness of fried dough twists can be increased, and the taste of fried dough twists can be improved. In addition, when the ratio of Cyclocarya paliurus extract to cellobiose is preferably 0.13 to 0.5, the hardness of fried dough twists can be significantly reduced, the crispness of fried dough twists can be significantly increased, and the taste of fried dough twists can be significantly improved. For example, compared with Comparative Example 1, the hardness of Example 9 is reduced by 33% and the crispness is increased by 61%. However, not adding flour additives or adding additives at a low content (<0.1%, relative to flour) or a high content (>1%, relative to flour) of the additives cannot reduce the hardness of the fried dough twists and improve the crispness, such as Comparative Examples 1 and 6-7; in addition, although the flour additive content is between 0.1-1% (relative to flour), when the ratio of Cyclocarya paliurus extract / cellobiose is low (Cyclocarya paliurus extract / cellobiose <0.1) or high (Cyclocarya paliurus extract / cellobiose >1) or when Cyclocarya paliurus extract or cellobiose is added alone, the hardness of the fried dough twists cannot be reduced and the crispness cannot be improved, such as Comparative Examples 2-5.

[0086] 2. Application of the improver of the present invention in instant noodles

[0087] Instant noodles production:

[0088] Noodle making: Prepare the materials according to the formula in Table 2 and mix them evenly. Stir them slowly (speed 110r / min) for 2min in a blender, stir them quickly (speed 200r / min) for 5min, let them rise at room temperature for 20min, and press them into wet noodles with a thickness of 1.0mm and a width of 1.0mm using a noodle press.

[0089] Steaming noodles: Bring water to a boil, put the noodles into a steamer and steam for 5 minutes, then take them out and cool to room temperature for later use.

[0090] Oil sample 1 configuration: 3 kg of oil sample (including 1.5 kg of palm oil, 1 kg of sunflower oil, and 0.5 kg of high oleic sunflower oil), to which 200 ppm of tert-butylhydroquinone (TBHQ) was added respectively.

[0091] Oil sample 2 configuration: 3 kg of oil sample (including 1.1 kg of sunflower oil, 1 kg of soybean oil, and 0.9 kg of palm oil).

[0092] Deep-fry instant noodles: fry at 170°C in oil sample 1 or oil sample 2 for 1 min. After frying, remove from the oil, drain, and cool to room temperature for later use.

[0093] Determination method of texture of fried instant noodles:

[0094] Method for determination of hardness and crispness of fried instant noodles: Place the fried instant noodles on the TA.XPLus texture analyzer with a texture analyzer probe of HDP / 3PB. Parameter settings: pre-test speed 1mm / s, test speed 1mm / s, post-test speed 10mm / s, distance 5mm, trigger force 5g. Data collection. Determine the hardness and crispness of the instant noodles based on the force value and the number of peaks when the instant noodles sample breaks.

[0095] Table 2 Instant noodles recipe and fried instant noodles texture

[0096]

[0097]

[0098]

[0099]

[0100]

[0101] The smaller the force value, the smaller the hardness of the sample, and the larger the peak number, the crispier the sample. Table 2 shows the hardness and crispness of the instant noodles made in each embodiment and the comparative example. From the comparison of Examples 17 to 32 and Comparative Examples 8 to 14 in the table, it can be seen that when adding 0.1-1% (relative to flour) of flour additives and making instant noodles with a frying flour with a ratio of Cyclocarya paliurus extract / cellobiose of 0.1 to 1.0, the hardness of the instant noodles can be reduced, the crispness of the instant noodles can be improved, and the taste of the instant noodles can be improved. In addition, when making instant noodles with a frying flour with a ratio of Cyclocarya paliurus extract / cellobiose of 0.13 to 0.5, the hardness of the instant noodles can be significantly reduced, the crispness of the instant noodles can be significantly improved, and the taste of the instant noodles can be significantly improved. For example, compared with Comparative Example 8, the hardness of Example 25 is reduced by 45.9% and the crispness is increased by 60%. However, not adding flour additives or adding additives at a low content (<0.1%, relative to flour) or a high content (>1%, relative to flour) of the additives cannot reduce the hardness of instant noodles and improve the crispness, such as Comparative Examples 8 and 13-14; in addition, although the flour additive content is between 0.1-1% (relative to flour), when the ratio of Cyclocarya paliurus extract / cellobiose is low (Cyclocarya paliurus extract / cellobiose <0.1) or high (Cyclocarya paliurus extract / cellobiose >1) or when Cyclocarya paliurus extract or cellobiose is added alone, the hardness of instant noodles cannot be reduced and the crispness cannot be improved, such as Comparative Examples 9-12.

[0102] 3. Application of the improver of the present invention in fried dough sticks

[0103] Production of fried dough sticks:

[0104] Mixing: Prepare the materials according to the formula in Table 3 and mix them evenly. Stir slowly (speed 110r / min) for 5 minutes in a mixer, then stir quickly (speed 200r / min) for 5 minutes until the dough absorbs water evenly and the dough temperature is controlled at about 24-28°C.

[0105] Proofing: Divide into a certain amount of dough, roll into a ball, cover with film and let it rest at 28±2℃ for 30 minutes, roll up the film and wrap it, let it rest at 28±2℃ for 30 minutes, transfer to 4±2℃ and let it rest overnight (8-16 hours)

[0106] Shaping: Return to temperature for 2 hours, sprinkle a little flour on the table, roll out the dough, and use a rolling pin to flatten it into a dough strip about 0.5 cm thick. The dough strip has moderate elasticity and ductility. Relax it for a few minutes and cut it into pieces about 3 cm wide and 12 cm long. Stack two pieces together, press the center of the dough sheet along the long axis with chopsticks, and pull it into strips.

[0107] Pull the dough into strips: pinch both ends of the dough with your thumbs and pull it evenly into strips with a length of about 24cm.

[0108] Oil sample 1 configuration: 3kg oil sample (including 1.5kg soybean oil, 1kg palm oil, 0.5kg high oleic sunflower oil)

[0109] Oil sample 2 configuration: 3 kg of oil sample (including 0.5 kg of high oleic sunflower oil, 1.3 kg of corn oil, and 1.2 kg of soybean oil), with 200 ppm of vitamin E added to each.

[0110] Frying: fry at 190℃ in oil sample 1 or 2 for 2min, turning over constantly, fry until expanded and golden brown, remove from oil and drain.

[0111] Determination method of texture of fried dough sticks:

[0112] Determination method of hardness and crispness of fried dough sticks: Place fried dough twist on TA.XPLus texture analyzer, texture analyzer probe HDP / P2. Parameter settings: pre-test speed 1mm / s, test speed 1mm / s, post-test speed 10mm / s, distance 10mm, trigger force 5g. Data collection. Determine the hardness and crispness of the dough sticks according to the force value when the dough stick sample breaks and the distance of the first peak puncture.

[0113] Table 3. Recipe of fried dough sticks and texture of fried dough sticks

[0114]

[0115]

[0116]

[0117]

[0118]

[0119] The smaller the force value, the smaller the hardness of the sample, and the smaller the distance of the first peak penetration, the crispier the sample. Table 3 shows the hardness and crispness of the fried dough sticks made in each embodiment and the comparative example. From the comparison of Examples 33 to 48 and Comparative Examples 15 to 21 in the table, it can be seen that when 0.1-1% (relative to flour) of flour additives is added and the ratio of Cyclocarya paliurus extract / cellobiose is 0.1 to 1.0 when making fried dough sticks with special frying flour, the hardness of the fried dough sticks can be reduced, the crispness of the fried dough sticks can be increased, and the mouthfeel of the fried dough sticks can be improved. In addition, when the ratio of Cyclocarya paliurus extract / cellobiose is preferably 0.13 to 0.5, the hardness of the fried dough sticks can be significantly reduced, the crispness of the fried dough sticks can be significantly increased, and the mouthfeel of the fried dough sticks can be significantly improved. For example, compared with Comparative Example 15, the hardness of Example 41 is reduced by 39.3% and the crispness is increased by 40.6%. However, not adding flour additives or adding additives at a low content (<0.1%, relative to flour) or a high content (>1%, relative to flour) of the additives cannot reduce the hardness of the fried dough sticks and improve the crispness, such as Comparative Examples 15 and 20-21; in addition, although the flour additive content is between 0.1-1% (relative to flour), when the ratio of Cyclocarya paliurus extract / cellobiose is low (Cyclocarya paliurus extract / cellobiose <0.1) or high (Cyclocarya paliurus extract / cellobiose >1) or when Cyclocarya paliurus extract or cellobiose is added alone, the hardness of the fried dough sticks cannot be reduced and the crispness cannot be improved, such as Comparative Examples 16-19.

[0120] The above embodiments and comparative examples illustrate that the present invention can reduce the hardness of fried noodles, increase the crispness of fried noodles, and improve the taste of fried noodles by adding a certain amount of cellobiose and Cyclocarya paliurus extract to flour to prepare special flour for noodles.

[0121] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. Application of a composition of cellobiose and Cyclocarya paliurus extract in fried noodle products, the application being to reduce the hardness of the fried noodle products and / or to improve the crispness of the fried noodle products, the mass ratio of the Cyclocarya paliurus extract to cellobiose being 1:1 to 1:10, the noodle products comprising flour, and the total amount of cellobiose and Cyclocarya paliurus extract added to the fried noodle products being 0.1-1% of the mass of the flour.

2. The use according to claim 1, characterized in that The fried noodle products include fried dough twist, instant noodles, fried cakes, deep-fried dough sticks, hand-grabbed pancakes, crisp noodles, spring rolls, glutinous rice cakes, fried small steamed buns, Sanzi, and rice crust.

3. The use according to claim 1 or 2, characterized in that: The mass ratio of the Cyclocarya paliurus extract to cellobiose is 1:2 to 1:

8.

4. A flour improver or noodle product improver capable of reducing the hardness of fried noodle products and / or improving the crispness of fried noodle products, characterized in that: The flour improver or noodle product improver contains cellobiose and Cyclocarya paliurus extract, and the mass ratio of the Cyclocarya paliurus extract to cellobiose is 1:1 to 1:

10.

5. The flour improver or noodle product improver according to claim 4, characterized in that The mass ratio of the Cyclocarya paliurus extract to cellobiose is 1:2 to 1:

8.

6. The flour improver or noodle product improver according to claim 4 or 5, characterized in that: The flour improver or noodle product improver further contains one or more of oil, flour, flour additives and oil additives.

7. The flour improver or noodle product improver according to claim 6, characterized in that: The oil is shortening, which is selected from vegetable oil, animal oil, hydrogenated oil, transesterified oil, mixed oil and margarine.

8. The flour improver or noodle product improver according to claim 6, characterized in that The flour is selected from wheat flour, barley flour, rice flour, glutinous rice flour, sorghum flour, corn flour, soybean flour or a combination thereof.

9. The flour improver or noodle product improver according to claim 6, characterized in that: The flour additive is selected from one or more components of foaming agents, leavening agents, acidity regulators, anticaking agents, defoaming agents, antioxidants, leavening agents, colorants, flavor enhancers, nutritional enhancers, preservatives, sweeteners, thickeners, spices and adhesives.

10. The flour improver or noodle product improver according to claim 6, characterized in that: The oil additive is selected from one or more components of antioxidants, emulsifiers, anticaking agents, filter aids, thickeners, stabilizers, colorants, moisture retainers, complexing agents, acidity regulators, defoamers, preservatives, sweeteners, leavening agents and antifungal agents.

11. A flour improver or noodle product improver capable of reducing the hardness of fried noodle products and / or improving the crispness of fried noodle products, characterized in that: The flour improver or noodle product improver consists of cellobiose and Cyclocarya paliurus extract, and the mass ratio of the Cyclocarya paliurus extract to cellobiose is 1:1 to 1:

10.

12. The flour improver or noodle product improver according to claim 4, characterized in that: The mass ratio of the Cyclocarya paliurus extract to cellobiose is 1:2 to 1:

8.

13. Use of the flour improver or noodle product improver according to any one of claims 4 to 12 in fried noodle products, wherein the use is to reduce the hardness of the fried noodle products and / or improve the crispness of the fried noodle products, the noodle products comprise flour, and the total amount of cellobiose and Cyclocarya paliurus extract added to the fried noodle products is 0.1-1% of the mass of the flour.

14. The use according to claim 13, characterized in that The fried noodle products include fried dough twist, instant noodles, fried cakes, deep-fried dough sticks, hand-grabbed pancakes, crisp noodles, spring rolls, glutinous rice cakes, fried small steamed buns, Sanzi or rice crust.

15. A fried noodle product, characterized in that: The fried noodle product is made by using the flour improver or noodle product improver according to any one of claims 4 to 12, and the total added amount of cellobiose and Cyclocarya paliurus extract in the fried noodle product is 0.1-1% of the mass of flour.

16. The fried noodle product according to claim 15, characterized in that The fried noodle products are fried dough twists, instant noodles, fried cakes, deep-fried dough sticks, hand-grabbed pancakes, crisp noodles, spring rolls, glutinous rice cakes, fried small steamed buns, Sanzi or rice crust.

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