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Modifier for uncooked wet flour product and application

A raw wet noodle product and improving agent technology, which is applied in the field of flour processing, can solve problems such as exceeding the range of the amount or type that can be added, not considering the influence of microbial fermentation, and unsatisfactory inhibition effect, so as to inhibit the growth of bacteria and prevent enzymatic Effects of browning and inhibition of polyphenol oxidase

Active Publication Date: 2016-04-20
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the existing raw and wet noodle product improvers are mainly browning inhibitors for enzymatic browning, using a single antioxidant or a combination thereof, without considering the impact of microbial fermentation, and the inhibitory effect is not ideal; or only adding preservatives, Play a certain anti-browning effect; and in order to achieve a better antiseptic effect, there may also be added anti-browning preservatives that exceed the amount or type of raw and wet noodle products that can be added in the existing national food safety standards. scope

Method used

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  • Modifier for uncooked wet flour product and application
  • Modifier for uncooked wet flour product and application
  • Modifier for uncooked wet flour product and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A raw wet noodle product improver, i.e. improver 1, its composition and parts by weight are as follows:

[0029] 0.025 parts of sodium propionate, 0.016 parts of ascorbic acid, 0.15 parts of compound phosphate (30 parts of sodium tripolyphosphate, 50 parts of sodium hexametaphosphate, and 20 parts of sodium phosphate).

[0030] The application of the above-mentioned raw and wet noodle product improver in controlling undesired phenomena such as browning, corruption, dehydration and cracking of raw and wet noodle products is as follows:

[0031] Dissolve improver 1 (sodium propionate 0.25g, ascorbic acid 0.16g, compound phosphate 1.5g) in 330g water, mix thoroughly to make improver aqueous solution 1; then add 11g table salt and improver aqueous solution to 1000g flour respectively 1. Knead the dough for 10 minutes, after proofing and aging for 30 minutes, roll it to obtain a raw wet noodle sheet with a thickness of 1 mm, put it in a ziplock bag and store it at low temper...

Embodiment 2

[0033] A raw wet noodle product improver, i.e. improver 2, its composition and parts by weight are as follows:

[0034] 0.025 parts of calcium propionate, 0.02 parts of ascorbic acid, 0.2 parts of compound phosphate (15 parts of sodium tripolyphosphate, 70 parts of sodium hexametaphosphate, and 15 parts of sodium phosphate).

[0035] The application of the above-mentioned raw and wet noodle product improver in controlling undesired phenomena such as browning, corruption, dehydration and cracking of raw and wet noodle products is as follows:

[0036] Dissolve improver 2 (calcium propionate 0.25g, ascorbic acid 0.2g, compound phosphate 2g) in 330g water, mix thoroughly to make improver aqueous solution 2; then add 11g of salt and improver aqueous solution 2 to 1000g flour respectively Knead the dough for 10 minutes, proof and mature for 30 minutes, and roll to obtain raw wet noodles with a thickness of 1 mm, put them in a ziplock bag and store at low temperature or room temperat...

Embodiment 3

[0038] A raw wet noodle product improver, i.e. improver 3, its composition and parts by weight are as follows:

[0039] 0.02 parts of calcium propionate, 0.018 parts of ascorbic acid, 0.2 parts of compound phosphate (20 parts of sodium tripolyphosphate, 60 parts of sodium hexametaphosphate, and 20 parts of sodium phosphate).

[0040] The application of the above-mentioned raw and wet noodle product improver in controlling undesired phenomena such as browning, corruption, dehydration and cracking of raw and wet noodle products is as follows:

[0041] Dissolve improver 3 (calcium propionate 0.2g, ascorbic acid 0.18g, compound phosphate 2g) in 330g of water, mix thoroughly to make improver aqueous solution 3; then add 11g of table salt and improver aqueous solution 3 to 1000g flour respectively Knead the dough for 10 minutes, proof and mature for 30 minutes, and roll to obtain raw wet noodles with a thickness of 1 mm, put them in a ziplock bag and store at low temperature or room...

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Abstract

The invention relates to a modifier for an uncooked wet flour product. The modifier comprises components in parts by weight as follows: 0.01-0.025 parts of propanoic acid, sodium propionate or calcium propionate, 0.016-0.02 parts of ascorbic acid and 0.1-0.2 parts of composite phosphate; propanoic acid, sodium propionate or calcium propionate, ascorbic acid and composite phosphate are sufficiently and uniformly mixed in the weight proportion, and a solid product of the modifier for the uncooked wet flour product is obtained. According to the modifier for the uncooked wet flour product, the quality change mechanism is considered from multiple angles and comprises enzymatic browning, microorganism rot and the interaction effect of enzymatic browning and microorganism rot, and the quality of the uncooked wet flour product is more comprehensively improved. Three different components interact, the shelf life of the uncooked wet flour product is greatly prolonged, and the quality of the uncooked wet flour product is greatly improved; the components are safe and reliable, and a preparation method is simple, low in cost and suitable for industrial production; the application range is wide, and the modifier can be widely applied to multiple uncooked wet flour products such as noodles, dumpling wrappers, wonton wrappers, steamed dumpling wrappers and the like.

Description

technical field [0001] The invention belongs to the technical field of flour processing, in particular to a raw wet noodle product improver and its application. Background technique [0002] Raw wet noodle products (noodles, dumpling wrappers, wonton wrappers and shumai wrappers) are mainly made of wheat flour and prepared through multiple processes (including dough kneading, proofing, molding, etc.), and have always been popular among the people. Freshly made raw wet noodle products are relatively bright in color and overall milky white; however, after a short period of storage, the color of the noodles gradually darkens and turns black, and gray-brown substances appear, that is, browning, which seriously affects the appearance quality of the noodles . The higher the flour extraction rate of wheat flour, the greater the moisture content of dough, and the higher the storage temperature, the faster the browning rate of flour products, and the browning degree deepens with the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/41A23L3/3508A23L3/358
CPCA23L3/3508A23L3/358A23V2002/00A23V2200/02A23V2200/048A23V2250/708
Inventor 刘锐张民史春悦吴涛
Owner TIANJIN UNIV OF SCI & TECH
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