Noodle improver for air-dried instant noodles

Abstract

The invention discloses a noodle improver for air-dried instant noodles. The noodle improver comprises main raw materials in parts by weight as follows: 0.5-2.5 parts of sodium polyacrylate, 0.5-5.5 parts of gluconic acid-delta-lactone, 0.5-3 parts of sucrose fatty acid ester, 0.5-7 parts of sodium hydrogen carbonate and 0.5-1.4 parts of disodium dihydrogen pyrophosphate, wherein sodium polyacrylate is taken as an acidity regulator, gluconic acid-delta-lactone is taken as a stabilizer, a coagulator, an acidulant and a chelating agent, sucrose fatty acid ester is taken as an emulsifier, sodium hydrogen carbonate is taken as a thickening agent, and disodium dihydrogen pyrophosphate is taken as a water retention agent, a bulking agent, an acidity regulator, a stabilizer, a coagulator and an anti-caking agent. 1% of the noodle improver is added during dough kneading production step, gas can be generated when the noodle improver meets water, the physical structure of dough is changed, and uniform and dense micropores are formed; and when the noodles are in a rehydrating process for eating, boiled water and sauce can directly enter noodle bodies through the micropores, so that the noodles have smoothness, excellent toughness, short rehydrated time and good flavoring effect.

Description

technical field [0001] The invention relates to an improving agent for improving the properties of air-dried instant noodles. Background technique [0002] According to the results of domestic and foreign market research, modern people pay more and more attention to dietary health, and the prospect of fried instant noodles is limited. instant noodles. However, the following technical bottlenecks are generally encountered in the process of new product development and testing: [0003] 1. By changing the shape and thickness of the noodle knife, the purpose is to make the boiling water rehydrate into the center of the noodles as quickly as possible, so that the noodles can be rehydrated and matured quickly, so as to achieve the effect of eating in 5 minutes. The best noodle knife is 1.5mm square, while foreign customers generally prefer 1.36mm round noodles, and round noodles cannot solve the problem of 5-minute rehydration. [0004] 2. The thickness of the noodles should be...

AI Technical Summary

Problems solved by technology

However, after adding a large amount of emulsifier, the shelf life of noodles in the market is shortened, and they are easy to deteriorate. After the oil components are oxidized in contact with the air, they are easy to produce a hala smell, and the production cost is high; high processing costs