Quality improver for quick-frozen rice noodle food

Abstract

The invention discloses a quality improver for quick-frozen rice noodle food. The quality improver consists of the following raw materials by mass: 20-34 parts of vegetable oil, 20-34 parts of glycerol, 4-10 parts of glycerol monostearate, 4-8 parts of soybean phospholipids, 1-3 parts of whey protein, 0.4-1 part of Arabic gum, 0.1-0.4 part of xanthan gum, 0.4-1 part of propylene glycol alginate, 4-10 parts of pre-gelatinized starch, 12-20 parts of guar gum, 2-4 parts of sodium pyrophosphate, 0.2-0.8 part of vitamin C, 0.2-0.8 part of diacetyl tartaric acid ester of glyceride, 1-3 parts of sodium tripolyphosphate, 2-4 parts of sodium dihydrogen phosphate, 1-5 parts of sodium hexametaphosphate and 30-50 parts of deionized water. The quality improver effectively solves the key technical problems of obvious industrialization characteristics of quick-frozen food, i.e., the type-preserving freeze-thaw resistance in the production process and under freezing conditions, prevents ice crystal formation and starch retrogradation during freezing, meets the requirements of the quick-frozen food on no freezing cracking, surface gloss, soft but not hard taste, and cooking resistance, and surpasses domestic products and achieves the same or better effects as foreign similar products.

Description

technical field [0001] The invention relates to the field of food processing aids, in particular to a quick-frozen rice noodle food quality improver. Background technique [0002] At present, for quick-frozen rice noodles, simple physical compound food improvers are mainly used to solve the quality problems caused in the industrialization process, that is, dehydration, freezing cracks, recrystallization, de-powdering, and starch aging in the process of product processing and frozen storage. Hardness, poor freeze-thaw resistance and other quality problems have not been effectively resolved. Some brand companies use foreign improved products to solve the quality problems of such products, and have achieved good results, but the price is relatively high. Domestic technology in this area is not mature enough, and there are quality defects, resulting in poor application effect. This type of pasty product has water separation and delamination phenomenon, and to unstable state, p...

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of quick-frozen rice-noodle food quality that prevents ice crystal formation, recrystallization and starch aging and retrogenesis during freezing, solves the freeze-thaw resistance of quick-frozen rice-noodle food, does not freeze-crack, has a glossy surface, and tastes soft and not hard. Improver