Preparation method of fresh wet flour product
By using glyceryl triacetate and preservatives such as calcium propionate in fresh wet noodles, the problems of browning and black spots during storage of fresh wet noodles are solved, and the color stability and appearance of the noodles are improved.
Patent Information
- Application Number
- CN202311845671.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-12-28
- Publication Date
- 2025-07-04
AI Technical Summary
The prior art is difficult to effectively inhibit the browning and black spot problems that occur during the storage process of fresh wet surfaces, especially enzymatic browning and non-enzymatic browning, which affects the appearance quality of the product.
Fresh wet noodles are prepared by dough containing glyceryl triacetate. The content of glyceryl triacetate is 0.05-0.5 wt%. The dough can be prepared by mixing it with flour and mixing it with flour.
It significantly inhibits browning and black spots during fresh wet surface storage, maintains the stable color of the surface products, improves the appearance quality without affecting the taste, is low in cost and better than existing additives.
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Abstract
Description
Technical Field
[0001] The present invention belongs to the technical field of fresh noodle products processing, and particularly relates to a preparation method of fresh noodle products. Background Art
[0002] Due to high moisture content and rich nutrition, fresh wet noodles are extremely prone to quality deterioration during storage, which restricts the large-scale and industrial development of the fresh wet noodle industry. The existing technologies mainly focus on anti-corrosion and antibacterial of fresh wet noodles to extend their shelf life. For example, through some preservatives, acidity regulators, moisture retainers, alcohol, natural antibacterial agents and other means to achieve the effect of inhibiting the growth and reproduction of bacteria, molds and yeasts and extending the shelf life.
[0003] However, a more important problem with fresh wet noodles is that they will also undergo browning. Its mechanism is different from anti-corrosion and antibacterial. Therefore, even if the fresh wet noodles are within the shelf life and the total number of colonies does not exceed the standard, browning will still occur during storage, manifested as obvious black spots on the surface of the noodles and the overall darkening of the color, seriously affecting the appearance quality of the product and the purchasing willingness of consumers.
[0004] The browning of fresh wet noodles is divided into enzymatic browning and non-enzymatic browning. Enzymatic browning is mainly the process in which phenolic substances are oxidized to light-colored quinone primary products under the action of enzymes, and then the quinone substances undergo complex secondary reactions to form black or brown pigment substances. The manifestation of enzymatic browning in fresh wet noodles is black spots on the surface of the noodles. Non-enzymatic browning is mainly a browning reaction without the participation of enzymes, and the mechanism is that the components in food produce melanin through oxidation or polymerization, resulting in darkening of the color. At present, in China, mainly reducing agents such as ascorbic acid and physical methods are used to protect the color of noodles, which only inhibit the enzyme activity to reduce the generation of black spots for enzymatic browning and cannot take into account the overall darkening of the color caused by non-enzymatic browning. Summary of the Invention
[0005] The first aspect of the present invention provides a method for inhibiting browning, black spots and / or water back adhesion in fresh wet noodle products, the method comprising the step of making the fresh wet noodle products with a dough containing glyceryl triacetate; wherein, based on the total weight of the flour used for preparing the dough, the content of glyceryl triacetate is 0.05 - 0.5 wt%, preferably 0.05 - 0.3 wt% or 0.2 - 0.3 wt%.
[0006] In one or more embodiments, the method comprises: mixing glyceryl triacetate with flour and then adding water to knead the dough; or adding glyceryl triacetate to water, stirring evenly and then mixing with flour to knead the dough; or adding glyceryl triacetate to a mixture containing flour and water and kneading the dough.
[0007] In one or more embodiments, the dough further contains additives and / or auxiliary materials, wherein the additives at least include preservatives.
[0008] In one or more embodiments, the preservative is propionic acid and its salts and / or monocaprylin, and the propionic acid and its salts are preferably propionic acid and its calcium salt and / or propionic acid and its sodium salt, such as calcium propionate and sodium propionate.
[0009] In one or more embodiments, based on the total weight of the flour, the content of the preservative is 0.01 to 0.5 wt%, preferably 0.01 to 0.2 wt% or 0.01 to 0.025 wt%.
[0010] In one or more embodiments, based on the total weight of the flour, the content of the additive is 0.01 to 0.5 wt%, preferably 0.01 to 0.2 wt% or 0.01 to 0.025 wt%.
[0011] In one or more embodiments, the additive is a preservative and one or more selected from flour treating agents, stabilizers, coagulants, anti-caking agents, defoaming agents, emulsifiers, humectants, leavening agents, thickeners, bleaching agents, antioxidants, acidity regulators, sweeteners and coloring agents.
[0012] In one or more embodiments, the preservative is one or more of propionic acid and its salts and monocaprylin, and the propionic acid and its salts are preferably propionic acid and its calcium salt and / or propionic acid and its sodium salt, such as calcium propionate and / or sodium propionate.
[0013] In one or more embodiments, the auxiliary material is salt and / or gluten.
[0014] In one or more embodiments, based on the total weight of the flour, the content of salt is 0.01-1 wt% or 0.5-1.5 wt%; preferably, the content of gluten is 1.5-2.5 wt% or 1-2 wt%.
[0015] In one or more embodiments, the raw wet noodle products include raw wet noodles, raw wet dough wrappers or raw wet dough sheets and raw wet dough.
[0016] In one or more embodiments, the raw wet noodles include raw wet noodles, semi-dry noodles, ramen noodles and stewed noodles.
[0017] In one or more embodiments, the raw wet dough skins include raw wet dough sheets such as wonton skins, dumpling skins, spring pancake skins, spring roll skins, siu mai skins and dough sheets.
[0018] In one or more embodiments, the wet dough types include block-shaped, ball-shaped, and spherical dough.
[0019] The second aspect of the present invention provides a dough, which contains 0.05-0.5 wt%, preferably 0.05-0.3 wt% or 0.2-0.3 wt% of glyceryl triacetate based on the total weight of the flour used to prepare the dough, and an optional preservative.
[0020] In one or more embodiments, when present, the content of the preservative is 0.01-0.5 wt%, preferably 0.01-0.2 wt% or 0.01-0.025 wt% based on the total weight of the flour.
[0021] In one or more embodiments, the dough further contains one or more additives selected from flour treatment agents, stabilizers, coagulants, anticaking agents, defoaming agents, emulsifiers, moisture retainers, leavening agents, thickeners, bleaching agents, antioxidants, acidity regulators, sweeteners, and colorants other than the preservative.
[0022] In one or more embodiments, the preservative is one or more of propionic acid and its salts and glyceryl monocaprylate, and the propionic acid and its salts are preferably propionic acid and its calcium salt and / or propionic acid and its sodium salt, such as calcium propionate and / or sodium propionate.
[0023] The third aspect of the present invention provides a fresh wet noodle product prepared by the method described in any one of the embodiments herein.
[0024] In one or more embodiments, based on the total weight of the flour, the water content of the dough is 25-50%, preferably 25-40%, more preferably 29-35%, and most preferably 29-33%.
[0025] The fourth aspect of the present invention provides a food product, which is obtained by drying and / or freezing the fresh wet noodle product described in any one of the embodiments herein; preferably, the food product is a quick-frozen noodle product or a quick-frozen food product.
[0026] The fifth aspect of the present invention provides the use of glyceryl triacetate in inhibiting browning, black spots, and / or backwater adhesion in fresh wet noodle products.
[0027] In one or more embodiments, glyceryl triacetate is used in this application in an amount of 0.05-0.5 wt%, preferably 0.2-0.3 wt% or 0.05-0.3 wt% based on the total weight of the flour.
[0028] The sixth aspect of the present invention provides the use of glyceryl triacetate and a preservative in inhibiting browning, black spots, and / or backwater adhesion in fresh wet noodle products.
[0029] In one or more embodiments, the preservative is used in the application in an amount of 0.01 to 0.05 wt%, preferably 0.01 to 0.03 wt% or 0.01 to 0.025 wt% based on the total weight of the flour; glyceryl triacetate is used in the application in an amount of 0.05 to 0.5 wt%, preferably 0.2 to 0.3 wt% or 0.05 to 0.3 wt% based on the total weight of the flour.
[0030] In one or more embodiments, the preservative is one or more of propionic acid and its salts and glyceryl monocaprylate, and the propionic acid and its salts are preferably calcium propionate and / or sodium propionate, such as calcium propionate and / or sodium propionate. Description of the Drawings
[0031] Figure 1 It is an enlarged view of the black dots in the flour sheet, and the number of black dots in the figure is 61. Detailed Description of the Invention
[0032] To enable those skilled in the art to understand the features and effects of the present invention, the following is a general description and definition of the terms and phrases mentioned in the specification and claims. Unless otherwise specified, all technical and scientific terms used herein have the ordinary meaning that those skilled in the art understand for the present invention. When there are conflicts, the definition in this specification shall prevail.
[0033] The theories or mechanisms described and disclosed herein, whether right or wrong, shall not limit the scope of the present invention in any way, that is, the content of the present invention can be implemented without being limited by any specific theory or mechanism.
[0034] As used herein, the terms "comprising", "including", "containing" and similar terms encompass the meanings of "consisting essentially of" and "consisting of". For example, when it is disclosed herein that "A comprises B and C", it should be considered that "A consists essentially of B and C" and "A consists of B and C" have been disclosed herein.
[0035] In this article, all features defined in the form of numerical ranges or percentage ranges, such as numerical values, quantities, contents and concentrations, are only for the sake of brevity and convenience. Accordingly, the description of numerical ranges or percentage ranges should be regarded as having covered and specifically disclosed all possible sub-ranges and individual numerical values within the ranges (including integers and fractions).
[0036] In this article, unless otherwise specified, the percentage refers to the mass percentage and the ratio refers to the mass ratio.
[0037] In this article, the sum of the percentage contents of the components of the composition is 100%.
[0038] Herein, dough has the conventional meaning in the art, and refers to dough made by kneading wheat flour with the addition of water and optional other auxiliary materials (such as salt); dough sheet refers to dough sheet made by calendering the dough; dough band refers to dough band obtained by at least one or continuous calendering and having a thickness less than that of the dough sheet.
[0039] Herein, raw wet noodle products or fresh wet noodle products have the conventional meaning in the art, and refer to undried noodles made by adding water and other optional auxiliary materials (such as salt) to wheat flour, kneading, rolling, and cutting. Fresh wet noodle products can also be dried to obtain dried noodles. Herein, "wet noodles", "fresh wet noodles", "raw wet noodles" and "raw fresh wet noodles" can be used interchangeably.
[0040] In this article, browning refers to the phenomenon that during the processing or storage of food, the amino compounds contained in the food, such as proteins, amino acids, aldehydes, ketones, etc., meet with reducing sugars and undergo chemical reactions to form brown polymers, including enzymatic browning caused by phenolic substances and non-enzymatic browning caused by quinones. Food browning mainly affects the color of the product and is generally not used as an evaluation indicator for the shelf life. Raw wet noodle products within the shelf life usually undergo browning.
[0041] Herein, the shelf life has the conventional definition in the art, which refers to the period during which food maintains its quality under storage conditions. In food, if the total bacterial count exceeds the standard or the appearance is abnormal, the shelf life has expired. Generally speaking, the total bacterial count of food exceeds the standard first, and then the appearance shows signs of mold, bag bulging, bacterial spots, etc.
[0042] As used herein, "triacetin," "triacetin," and "triacetin" are used interchangeably.
[0043] In this article, "water seepage and sticking together" refers to the situation where water seeps out of raw wet noodle products after being left for a period of time, causing the originally independent noodles and dough sheets to stick together.
[0044] Herein, preferably, the raw wet noodle products include but are not limited to: raw wet noodles, such as fresh wet noodles, semi-dry noodles, ramen, and stewed noodles; raw wet noodle wrappers or raw wet noodle sheets, such as wonton wrappers, dumpling wrappers, spring pancake wrappers, spring roll wrappers, siomai wrappers, and noodle sheets; and raw wet doughs, such as block-shaped, ball-shaped, and spherical dough blanks.
[0045] In this paper, the browning of raw wet noodle products is measured based on the difference between the chromaticity value of the raw noodle products and the initial chromaticity value after storage for a period of time (△W, the degree of reduction in whiteness).
[0046] In this text, when describing embodiments or examples, it should be understood that it is not used to limit the present invention to these embodiments or examples. On the contrary, all alternatives, improvements, and equivalents of the methods and materials described in the present invention can be covered within the scope defined by the claims.
[0047] In this text, for the sake of brevity of description, not all possible combinations of all technical features in each embodiment or example are described. Therefore, as long as there is no contradiction in the combination of these technical features, the technical features in each embodiment or example can be combined arbitrarily, and all possible combinations should be considered to be within the scope described in this specification.
[0048] The dough will show browning both at room temperature and under refrigeration conditions. However, the present inventors have found that adding glyceryl triacetate (triacetin) to fresh noodle products can result in noodle products with stable color, no browning, no black spots during storage, and can better maintain the appearance quality of noodle products, especially fresh wet noodle products, without affecting the product taste. In addition, glyceryl triacetate can also be used for color protection of fresh wet noodle products, fresh wet noodle skin products, and fresh wet dough products. Thus, the present invention is completed.
[0049] Therefore, this text provides a method for inhibiting browning, black spots, and / or backwater adhesion in fresh wet noodle products, a method for color protection of fresh wet noodle products, a method for improving the anti-browning effect of fresh wet noodle products, or a method for preparing a fresh wet noodle product with reduced browning. The method includes the step of preparing the fresh wet noodle product using a dough containing glyceryl triacetate.
[0050] In some embodiments, the present invention also provides a dough containing glyceryl triacetate.
[0051] In this text, based on the total weight of flour required for preparing the dough, the content of glyceryl triacetate in the dough can be 0.05 - 0.5 wt%, preferably 0.05 - 0.3 wt% or 0.2 - 0.3 wt%.
[0052] In this text, in addition to flour, water, and glyceryl triacetate, the dough may also contain auxiliary materials and additives commonly contained in fresh wet noodle products.
[0053] For example, the auxiliary materials include salt and / or vital gluten. The addition amount of the auxiliary materials can be adjusted according to the type and actual needs of the fresh wet noodle products. In some embodiments, based on the total weight of the flour, the content of salt can be 0.01 - 1 wt% or 0.5 - 1.5 wt%. In some embodiments, based on the total weight of the flour, the content of vital gluten can be 1.5 - 2.5 wt% or 1 - 2 wt%.
[0054] The additives may include flour treatment agents (L-cysteine hydrochloride), stabilizers (pectin, xanthan gum, carrageenan, curdlan), coagulants, anticaking agents (propylene glycol), defoaming agents, emulsifiers (mono- and diglycerides of fatty acids, oleic acid, linoleic acid, palmitic acid, behenic acid, stearic acid, lauric acid, linolenic acid, mono- and diglycerides of diacetyl tartaric acid, sodium stearoyl lactate, calcium stearoyl lactate, sucrose fatty acid esters), moisture-holding agents (phosphoric acid, sodium dihydrogen pyrophosphate, sodium pyrophosphate, calcium dihydrogen phosphate, potassium dihydrogen phosphate, diammonium hydrogen phosphate, dipotassium hydrogen phosphate, calcium hydrogen phosphate, tricalcium phosphate, tripotassium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate, potassium pyrophosphate, sodium trimetaphosphate, potassium metaphosphate, calcium acid pyrophosphate, sodium lactate), leavening agents, thickeners (acetylated distarch phosphate, propylene glycol alginate, sodium alginate (sodium alginate from brown algae), phosphorylated distarch phosphate), bleaching agents, antioxidants (sulfur dioxide, potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite, sodium hydrosulfite), acidity regulators (fumaric acid, monosodium fumarate, potassium carbonate, sodium carbonate), sweeteners (sorbitol, sorbitol solution), colorants (gardenia yellow), preservatives (propionic acid and its sodium salts, propionic acid and its calcium salts, glycerol monocaprylate).
[0055] The inventors also found that using additives such as preservatives alone has no anti-browning effect, and combining glyceryl triacetate with preservatives can further inhibit the browning of fresh wet noodle products. Therefore, in a preferred embodiment, the dough and noodle products of the present invention preferably further contain the additives described herein, especially preservatives. In some embodiments, the preservative is selected from one or more of propionic acid and its sodium salts, propionic acid and its calcium salts, glycerol monocaprylate, preferably one or more of calcium propionate, sodium propionate and glycerol monocaprylate, more preferably calcium propionate. The inventors of the present application surprisingly found that when glyceryl triacetate and calcium propionate are used in combination, they can have a synergistic effect and significantly improve the browning of noodle products.
[0056] Generally, based on the total weight of the flour, the content of the additives is 0.01 - 0.5 wt%, preferably 0.01 - 0.2 wt% or 0.01 - 0.025 wt%.
[0057] In some embodiments, in the dough of the present invention, based on the total weight of the flour, the content of glyceryl triacetate is 0.05 - 0.5 wt%, preferably 0.05 - 0.3 wt%, and the content of calcium propionate is 0.01 - 0.3 wt%, preferably 0.01 - 0.02 wt% or 0.01 - 0.025 wt%.
[0058] In this text, the flour can be the flour well-known in the art for preparing various fresh wet noodle products, including the flour for preparing noodles such as pulled noodles, stewed noodles, belt noodles, sliced noodles, etc., and / or the flour for Chinese pastries such as wonton wrappers, dumpling wrappers, steamed bun wrappers, shao mai wrappers, steamed buns, dinner rolls, deep-fried dough sticks, etc. It can also be the special flour for such pastries, such as 60 flour, 70 flour, special flour for pulled noodles, wheat flour for dinner rolls, etc.
[0059] The water content in the dough can be selected according to the type of noodle product actually required and the water absorption of the flour used. For example, in fresh wet noodles, based on the total weight of the flour, the water content of the dough is 29 - 33%; in Chinese pastries such as wonton wrappers, based on the total weight of the flour, the water content of the dough is 35 - 40%; in the dough for pulled noodles, based on the total weight of the flour, the water content of the dough is 45 - 50%. Therefore, in some embodiments, in the method of the present invention, in this noodle product, based on the total weight of the flour, the water content of the dough is 25 - 50%, preferably 25 - 40%, and more preferably 30 - 35%.
[0060] In the method of the present invention, when preparing the dough, there are no particular restrictions on the addition sequence and addition method of glyceryl triacetate. For example, glyceryl triacetate can be mixed with the flour and then water is added to knead the dough to prepare the dough. Or, glyceryl triacetate can be added to water, stirred evenly and then mixed with the flour to knead the dough to prepare the dough. Or, glyceryl triacetate can be added to the mixture containing flour and water to knead the dough to prepare the dough. Conventional methods can be used for kneading the dough, and the kneaded dough can be made into the corresponding noodle product. For example, for noodles, after kneading the dough, the obtained dough can be rolled and cut into strips to make fresh wet noodles.
[0061] In some embodiments, the present invention also provides a fresh wet noodle product prepared by the method described in any of the embodiments herein.
[0062] In some embodiments, the present invention also provides a food, which is a quick-frozen noodle product or a quick-frozen food prepared from the fresh noodle product described herein.
[0063] In some embodiments, the present invention also provides the application of glyceryl triacetate in inhibiting browning and / or generating black spots in fresh wet noodle products. Preferably, glyceryl triacetate is used in this application in an amount of 0.05 - 0.5 wt%, preferably 0.2 - 0.3 wt% or 0.05 - 0.3 wt% based on the total weight of the flour. Preferably, the fresh wet noodles also contain a preservative as described herein.
[0064] In some embodiments, the present invention also provides the use of glyceryl triacetate and a preservative (such as calcium propionate) in inhibiting browning and / or the formation of black spots in fresh wet noodle products. Preferably, the preservative (such as calcium propionate) is used in an amount of 0.01-0.05 wt%, preferably 0.01-0.03 wt% or 0.01-0.025 wt% based on the total weight of the flour for this application. Glyceryl triacetate is used in an amount of 0.05-0.5 wt%, preferably 0.2-0.3 wt% or 0.05-0.3 wt% based on the total weight of the flour for this application.
[0065] The present invention has the following beneficial effects:
[0066] The formulation and process of the present invention are simple and the cost is low. It has a good inhibitory effect on the black spots and the overall darkening of the color during the storage of noodle products, especially fresh wet noodles. It has a significant effect on the color protection of fresh wet noodles within the shelf life. The fresh wet noodles produced therefrom have a bright yellow color, no black spots, and no browning during storage. Through experimental comparison, its color protection and black spot inhibition effects are significantly better than the currently used or publicly disclosed additives on the market.
[0067] The present invention will be further described below by way of specific embodiments. It should be understood that these embodiments are merely illustrative and not intended to limit the scope of the present invention. The methods and reagents used in the embodiments are conventional methods and reagents in the art unless otherwise specified. In the embodiments of the present invention, unless otherwise specified, the flour is the commercially available Jinlongyu wheat core flour.
[0068] Detection method
[0069] Method for evaluating browning degree
[0070] Take a noodle sheet with a thickness of 1 mm, cut out 4 noodle pieces of 12 cm * 8 cm with a knife, immediately measure the chromaticity values (L, a, b) using a color difference meter. At this time, it is the initial chromaticity value of the noodle pieces, and then measure the chromaticity values again at normal temperature for 12 h and refrigerated for 5 days respectively. The difference between the two measurements is represented by △.
[0071] Use the formula W = 100 - [(100 - L) 2 + a 2 + b 2 1 / 2 , calculate the whiteness value, and then evaluate the change of the whiteness value according to △W. The larger the △W value, the greater the degree of graying of the noodles during the placement process.
[0072] When measuring the chromaticity values, the color difference meter is first calibrated with a white board. During the measurement, 4 noodle pieces are stacked on a white porcelain plate, and the noodle piece to be measured is placed on the top layer. A total of 4 groups of data are measured and the average value is taken.
[0073] Method for determining the number of black spots
[0074] On a noodle sheet with a thickness of 1 mm, a circular noodle piece with a diameter of 6 cm is randomly pressed out using a mold, and the number of black dots in this area is used to determine the number of black dots in the whole noodle sheet. When the number of black dots is within 0 - 100, it is represented by the specific number of black dots; when the number of black dots is greater than 100, it is recorded as too many to count.
[0075] Detection method for total number of bacterial colonies
[0076] The total number of bacterial colonies is determined according to the national food safety standard "GB 4789.2 - 2016 Microbiological examination of foods - Determination of total number of colonies", and the range where the total number of colonies exceeds the standard is greater than 10 6 cfu / g.
[0077] Judgment method for shelf life of fresh wet noodles
[0078] ① The total number of colonies detected according to GB4789.2 - 2016 "Microbiological examination of foods - Determination of total number of colonies" is greater than 10 6 cfu / g; ② The noodles become sour and the bag swells; ③ The noodles become moldy and have bacterial colonies. Meeting any one of the above conditions is judged to reach the shelf life.
[0079] Example 1
[0080] Kneading: Based on the weight of the flour, add 0.05% of glyceryl triacetate and 31% of water, and use a kneading machine to knead for 6 - 10 min to obtain noodle flocs with uniform particle distribution and uniform moisture distribution;
[0081] Calendering: Sheet the above noodle flocs at a roll gap of 4 - 7 mm, then adjust the roll gap to 5 mm, fold and compound the noodle sheet 3 - 5 times, and then continuously calender the noodle sheet with roll gaps adjusted to 4 mm, 3 mm, 2 mm, and 1 mm respectively. Finally, obtain a noodle sheet with a thickness of 1 mm; Take a noodle sheet with a thickness of 1 mm, cut 4 noodle pieces of 12 cm * 8 cm with a knife for the determination of browning degree.
[0082] Cutting into strips: Cut the obtained noodle sheet into strips of the same length on a noodle cutter.
[0083] Packaging: Pack the above noodles into a sterile PE bag and seal it.
[0084] Detect the chromaticity value of the made noodle pieces; Place the made noodles in an environment at room temperature of 25 °C and a refrigerated environment at 4 °C respectively for storage, for the evaluation of rehydration and adhesion conditions.
[0085] Example 2
[0086] When kneading, use 0.5% of glyceryl triacetate, and the rest is the same as in Example 1.
[0087] Example 3
[0088] Use 0.225% glycerol triacetate during dough kneading, and the rest is the same as in Example 1.
[0089] Comparative Example 1
[0090] Use 0.225% calcium propionate during dough kneading, and the rest is the same as in Example 1.
[0091] Example 4
[0092] Use 0.2% glycerol triacetate and 0.025% calcium propionate during dough kneading, and the rest is the same as in Example 1.
[0093] Example 5
[0094] Use 0.05% glycerol triacetate and 0.01% calcium propionate during dough kneading, and the rest is the same as in Example 1.
[0095] Example 6
[0096] Use 0.5% glycerol triacetate and 0.025% calcium propionate during dough kneading, and the rest is the same as in Example 1.
[0097] Comparative Example 2
[0098] Use 0.225% potassium sorbate during dough kneading, and the rest is the same as in Example 1.
[0099] Comparative Example 3
[0100] Use 0.2% glycerol triacetate and 0.025% potassium sorbate during dough kneading, and the rest is the same as in Example 1.
[0101] Comparative Example 4
[0102] Use 0.02% ascorbic acid, 0.02% calcium propionate, and 0.2% compound phosphate during dough kneading, and the rest is the same as in Example 1.
[0103] Comparative Example 5
[0104] Use 0.02% ascorbic acid and 0.2% calcium dihydrogen phosphate during dough kneading, and the rest is the same as in Example 1.
[0105] Comparative Example 6
[0106] Use 0.2% L-cysteine, 0.02% ascorbic acid, and 0.2% compound phosphate during dough kneading, and the rest is the same as in Example 1.
[0107] Comparative Example 7
[0108] Use 2% edible alcohol and 0.02% sodium citrate during dough kneading, and the rest is the same as in Example 1.
[0109] Comparative Example 8
[0110] When kneading the dough, use 0.2% glucose oxidase and 0.025% calcium propionate, and the rest is the same as in Example 1.
[0111] Comparative Example 9
[0112] When kneading the dough, use 0.4% sodium citrate and 0.025% calcium propionate, and the rest is the same as in Example 1.
[0113] Comparative Example 10
[0114] When kneading the dough, use 0.4% fumaric acid and 0.025% calcium propionate, and the rest is the same as in Example 1.
[0115] Comparative Example 11
[0116] When kneading the dough, use 2% edible alcohol, 2% sorbitol, and 0.1% propylene glycol, and the rest is the same as in Example 1.
[0117] Comparative Example 12
[0118] When kneading the dough, do not use any additives, and the rest is the same as in Example 1.
[0119] Comparative Example 13 (ramen dough)
[0120] Kneading: Select the special flour for ramen of Xiangmanyuan 900. Based on the weight of the flour, mix the flour and 1% edible salt evenly in the kneading tank, add a total of 50% kneading water. First, slowly add 40% of the water, and control the water addition time within 2 minutes. When it is stirred into uniform large pieces of dough flocs, add 15 g of a ramen agent solution with a mass fraction of 20% (prepared with a commercially available ramen agent), and then slowly add the remaining 10% of the water, and control the water addition time within about 1 minute. After stirring into a dough, continue to stir rapidly for 30 seconds to form ramen dough;
[0121] Rolling and cutting: Continuously roll the above-proofed ramen dough through a noodle sheeter for 3 - 5 passes to form a noodle sheet with a thickness of 10 - 15 mm, and then cut it into noodle pieces with a length of 12 cm * width of 8 cm for the determination of browning degree (chromaticity value, black dots).
[0122] Example 7 (ramen dough)
[0123] When kneading the dough, add 0.2% glycerol triacetate and 0.025% calcium propionate to the kneading water, and the rest of the operations are the same as in Example 19.
[0124] Comparative Example 14 (wonton wrappers)
[0125] Kneading: Based on the weight of the flour, add 2% vital gluten and 38% water, and use a kneading machine to knead the dough for 6 - 10 minutes to obtain dough flocs with uniform particle distribution and uniform water distribution;
[0126] Calendering and forming: The above-mentioned dough flakes are sliced with a roll gap of 4-7 mm, then the roll gap is adjusted to 5 mm, the dough flakes are folded in half and compound-calendered 3-5 times, and then the roll gaps are adjusted to 4 mm, 3 mm, 2 mm, and 1 mm respectively for continuous calendering of the dough flakes. Finally, dough flakes with a thickness of 1 mm are obtained and cut into wonton wrappers of 12 cm * 8 cm.
[0127] Example 8 (Wonton wrapper)
[0128] Based on the weight of the flour, 0.2% glycerol triacetate and 0.025% calcium propionate are added to the dough-making water, and the remaining operations are the same as in Example 21.
[0129] Example 9 (Different flours)
[0130] Blue Spoon 70 flour is used for dough making, and the remaining operations are the same as in Example 5.
[0131] Example 10 (Different flours)
[0132] Jinshan 868 wheat flour for bread is used for dough making, and the remaining operations are the same as in Example 5.
[0133] Example 11 (Different water addition amounts)
[0134] 33% water is added during dough making, and the remaining operations are the same as in Example 5.
[0135] Example 12 (Different water addition amounts)
[0136] 35% water is added during dough making, and the remaining operations are the same as in Example 5.
[0137] Example 13 (Glycerol monocaprylate)
[0138] 0.2% glycerol triacetate and 0.1% glycerol monocaprylate are used for dough making, and the remaining operations are the same as in Example 5.
[0139] The number of black dots of the dough flakes of the above comparative examples and examples after storage at room temperature for 12 h, the number of black dots after refrigeration for 5 days, the △W values after 12 h at room temperature and 5 days of refrigeration, and the water back and adhesion conditions after storage at room temperature for 12 h are shown in the following table. Among them, the shelf life of all formulated noodles at room temperature is 20 h or more, and the shelf life after refrigeration is 6 days or more. There are no problems such as colony exceeding the standard (limit 10 6 cfu / g), noodle souring and swelling, mildew (mold) or bacterial plaque, etc., that is, the appearance of the dough flake products shows no obvious abnormality.
[0140] Table 1: Color change and black dot situation during the shelf life of flour products
[0141]
[0142]
[0143]
[0144] Note: "**" indicates that the number of black dots is too numerous to count; " / " indicates non - presence.
[0145] As shown in the above table, using glyceryl triacetate alone can achieve a good anti - browning effect (Examples 1 - 3). Among them, when the addition amount of glyceryl triacetate is too high (0.5%, Example 2), the prepared flour products have a slight sour taste, but it is still within the acceptable range for consumers. When glyceryl triacetate and calcium propionate are used in combination, the anti - browning effect of the flour products is the best (Examples 4 - 12), the product color is stable, there are fewer black dots, and the taste is not affected. Also, as shown in Comparative Examples 1 - 11, using common preservatives (potassium sorbate, calcium propionate, fumaric acid, etc.) alone cannot effectively resist browning and inhibit black dots, while using glyceryl triacetate to replace part of the common preservatives can have a good anti - browning effect (Comparative Example 1 and Example 4, Comparative Example 2 and Comparative Example 3).
[0146] In addition, as shown in Examples 7 - 12, when the water content in ramen is high (50%, Example 7) and the ramen agent contains more alkali, it will accelerate the browning and the generation of black dots in the noodles; regardless of whether the water content is high or low, the combination of glyceryl triacetate and calcium propionate can achieve a good effect of anti - browning and inhibiting black dots in fresh - wet flour products.
Claims
1. A method for suppressing browning, black spots and / or backwater adhesion in fresh noodle products, characterized in that, The method comprises the step of using dough containing triacetin to prepare the raw wet noodle product; wherein, based on the total weight of flour used to prepare the dough, the content of triacetin is 0.05-0.5wt%, preferably 0.05-0.3wt% or 0.2-0.3wt%.
2. The method according to claim 1, wherein The method comprises: mixing triacetin with flour, adding water and kneading to prepare dough; or, adding triacetin into water, stirring evenly, mixing with flour, kneading to prepare dough; or, adding triacetin to a mixture containing flour and water, kneading to prepare dough.
3. The method according to claim 1 or 2, characterized in that, The dough further contains additives and / or auxiliary materials, wherein the additives at least include preservatives; Preferably, the preservative is propionic acid and its salts and / or monocaprylin, and the propionic acid and its salts are preferably propionic acid and its calcium salt and / or propionic acid and its sodium salt, such as calcium propionate and sodium propionate; Preferably, based on the total weight of the flour, the content of the preservative is 0.01 to 0.5 wt%, preferably 0.01 to 0.2 wt% or 0.01 to 0.025 wt%.
4. The method according to claim 3, characterized in that The method has one or more of the following features: Based on the total weight of the flour, the content of the additive is 0.01-0.5wt%, preferably 0.01-0.2wt% or 0.01-0.025wt%; The additive is a preservative and one or more selected from flour treatment agents, stabilizers, coagulants, anticaking agents, defoamers, emulsifiers, humectants, leavening agents, thickeners, bleaching agents, antioxidants, acidity regulators, sweeteners and colorants; preferably, the preservative is one or more of propionic acid and its salts and monocaprylic glyceride, and the propionic acid and its salts are preferably propionic acid and its calcium salt and / or propionic acid and its sodium salt, such as calcium propionate and / or sodium propionate; and The auxiliary materials are salt and / or gluten; preferably, based on the total weight of the flour, the content of salt is 0.01-1wt% or 0.5-1.5wt%; preferably, the content of gluten is 1.5-2.5wt% or 1-2wt%.
5. The method according to any one of claims 1 to 4, characterized in that, The raw wet noodle products include raw wet noodles, raw wet dough sheets or raw wet noodle sheets and raw wet dough; Preferably, the raw wet noodles include raw wet noodles, semi-dry noodles, ramen noodles and stewed noodles; Preferably, the raw wet dough skins include raw wet dough sheets such as wonton skins, dumpling skins, spring pancake skins, spring roll skins, siu mai skins and dough sheets; Preferably, the wet dough includes block-shaped, ball-shaped and spherical dough.
6. A dough comprising 0.05-0.5wt%, preferably 0.05-0.3wt% or 0.2-0.3wt% of triacetin and an optional preservative, based on the total weight of flour used to prepare the dough; preferably, when the preservative is present, the content of the preservative is 0.01-0.5wt%, preferably 0.01-0.2wt% or 0.01-0.025wt%, based on the total weight of the flour; Preferably, the dough further contains one or more additives selected from flour treatment agents, stabilizers, coagulants, anticaking agents, defoaming agents, emulsifiers, moisture retention agents, leavening agents, thickeners, bleaching agents, antioxidants, acidity regulators, sweeteners, and colorants, other than preservatives; Preferably, the preservative is one or more of propionic acid and its salts and glycerol monocaprylate, and the propionic acid and its salts are preferably propionic acid and its calcium salt and / or propionic acid and its sodium salt, such as calcium propionate and / or sodium propionate.
7. A fresh wet noodle product prepared by the method according to any one of claims 1-5; preferably, based on the total weight of the flour, the water content of the dough is 25-50%, preferably 25-40%, more preferably 29-35%, and most preferably 29-33%.
8. A food product obtained by drying and / or freezing the fresh wet noodle product of claim 7; preferably, the food product is a quick-frozen noodle product or a quick-frozen food product.
9. Use of triacetin in inhibiting browning, black spots, and / or backwater adhesion in fresh wet noodle products; preferably, triacetin is used in this application in an amount of 0.05-0.5 wt%, preferably 0.2-0.3 wt% or 0.05-0.3 wt% based on the total weight of the flour.
10. Use of triacetin and a preservative in inhibiting browning, black spots, and / or backwater adhesion in fresh wet noodle products; preferably, the preservative is used in this application in an amount of 0.01-0.05 wt%, preferably 0.01-0.03 wt% or 0.01-0.025 wt% based on the total weight of the flour; triacetin is used in this application in an amount of 0.05-0.5 wt%, preferably 0.2-0.3 wt% or 0.05-0.3 wt% based on the total weight of the flour; preferably, the preservative is one or more of propionic acid and its salts and glycerol monocaprylate, and the propionic acid and its salts are preferably propionic acid and its calcium salt and / or propionic acid and its sodium salt, such as calcium propionate and / or sodium propionate.