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Method for improving adsorption performance of noodles and noodles

A technology for adsorption performance and noodles, which is applied to methods and noodles to improve adsorption performance of noodles. Chewy, increase the effect of surface unevenness

Pending Publication Date: 2019-05-14
想念食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

By changing the width and thickness of noodles, the adsorption of noodles can be enhanced. On the one hand, thin noodles can increase the specific surface area of ​​noodles. After cooking, the water content is high, and it is easy to absorb the nutrition and taste of soup, thereby increasing the absorption of seasoning sauce by noodles. Or seasoning soup, juice, but this kind of noodles often have the problem of being overcooked, and the texture is not chewy and elastic
On the other hand, thick noodles have better chewiness after cooking. However, this kind of noodles often have the problem of not being cooked enough, and the moisture content is low, so it is not easy to absorb the nutrition and taste of the soup.
In addition, the amount of seasoning packets can be increased while ensuring the taste, but this is easy to cause waste and increase the cost

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0100] A method for improving the adsorption performance of noodles, comprising the steps of:

[0101] (a) Add sodium carbonate accounting for 5% of the dry starch mass to the dry starch, then slowly add water until the mass concentration of the starch liquid is 30%, stir and mix evenly; then add the starch liquid to the obtained starch liquid 10% acetic anhydride by mass, stirred evenly, adjusted the pH value of the reaction system to 8, and reacted for 3 hours at a reaction temperature of 25°C; then filtered at room temperature, and washed with an aqueous ethanol solution with a mass concentration of 70% for 3 times, then washed 4 times with distilled water, and dried at a temperature of 50°C;

[0102] Mix the starch obtained by acetylation with water to form a starch slurry, adjust the pH of the starch slurry, and preheat it in a water bath; add α-amylase with a mass ratio of 1:5 to the starch slurry according to 5% of the dry weight of the starch and a compound enzyme com...

Embodiment 2

[0107] A method for improving the adsorption performance of noodles, the difference from Example 1 is:

[0108] (a) Add 3% sodium carbonate accounting for the dry starch mass to the dry starch, then slowly add water until the mass concentration of the starch solution is 25%, stir and mix evenly; then add the starch solution to the obtained starch solution 6% acetic anhydride by mass, stir evenly, adjust the pH value of the reaction system to 8.5, and react at a reaction temperature of 32°C for 2.5h; then filter at room temperature, and wash with an aqueous ethanol solution with a mass concentration of 70% after filtration 4 times, then washed 6 times with distilled water, and dried at a temperature of 45°C;

[0109] All the other are identical with embodiment 1.

Embodiment 3

[0111] A method for improving the adsorption performance of noodles, the difference from Example 1 is:

[0112] (a) Mix the starch obtained by acetylation with water to form a starch slurry, adjust the pH of the starch slurry, and preheat it in a water bath; add α with a mass ratio of 1:3 to the starch slurry according to 4% of the dry weight of the starch -Composite enzyme composed of amylase and glucoamylase, and the temperature is 40°C with continuous stirring to make it fully react, the reaction time is 3.5h; after the reaction is completed, carry out post-treatment to obtain pre-treated starch;

[0113] All the other are identical with embodiment 1.

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Abstract

The invention belongs to the technical field of food, and relates to a method for improving the adsorption performance of noodles and the noodles. The method for improving the adsorption performance of noodles includes the steps that starch is subjected to acetylization and enzymolysis pretreatment, and pre-treated starch is obtained; the pre-treated starch is mixed with water, the mixture standsstill, then flour is added, dough kneading, leavening, rolling and slitting are carried out, and intermediate noodles are obtained; the intermediate noodles are frozen, unfrozen and subjected to coldair strip fixing treatment, and the noodles are obtained. By means of a specific processing process, the prepared noodles have high adsorption capacity, seasoning is more easily adsorbed, the eating quality of the noodles is improved, the taste of the noodles can be enhanced, the appetite can be enhanced, and the method is easy to operate and easy to carry out.

Description

technical field [0001] The invention belongs to the technical field of food and relates to pasta, in particular to a method for improving the adsorption performance of noodles and noodles. Background technique [0002] Noodles are one of the important staple foods in my country. Because of their convenient cooking, convenient eating, low price, easy storage and rich nutrition, they are gradually loved by more consumers and gradually expanded overseas. Regarding the manufacture of noodles, flour and water are generally mixed first to prepare dough, and noodles with a certain thickness and width are made by kneading noodles, resting noodles, calendering, and cutting strips. [0003] At present, there are many types of noodles. For example, according to the division of regions, the special noodles of various places include hot dry noodles in Wuhan, knife-sliced ​​noodles in Shanxi, fried noodles in Beijing, ramen in Lanzhou, small noodles in Chongqing, Yangchun noodles in Shang...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L29/30A23L3/36C08B30/12C08B31/04
Inventor 孙君庚
Owner 想念食品股份有限公司
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