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Fresh-keeping cold noodle improver

An improver and cold noodle technology, which is applied in food preservation, food science, application, etc., can solve the problems of cold noodle hardening, hard taste of cold noodle, easy aging of wheat starch, etc., and achieve improvement of easy aging and hardening, texture and taste improvement , the effect of promoting industrial production

Inactive Publication Date: 2019-06-25
无锡威尔森淀粉工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the shelf life of Liangpi produced under the existing technology is relatively short. Generally, the mouthfeel of Liangpi will become hard and lose elasticity after 24 hours, which seriously affects the quality of Liangpi.
This is due to the fact that wheat starch is relatively easy to age, which leads to the hardening of Liangpi

Method used

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Examples

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preparation example Construction

[0025] The preparation method of the fresh-keeping Liangpi improving agent of the present invention is as follows: after accurately weighing the raw materials of the improving agent according to the above ratio, stirring and mixing for 30 minutes to obtain the product.

[0026] When the fresh-keeping cold noodle improving agent of the present invention is used to prepare fresh-keeping cold noodle, the improving agent accounts for 10%-30% of the total weight of fresh-keeping cold noodle raw materials and auxiliary materials.

[0027] The method for preparing fresh-keeping cold noodle by using fresh-keeping cold noodle improver of the present invention is:

[0028] Mix wheat starch, fresh-keeping Liangpi improver, salt, gluten source and water, stir to make a batter, pour it into a mold, cook at high temperature for 9-11 minutes, and cool down.

[0029] The dosage ratio of wheat starch, salt, gluten source and water can be according to the common ratio in the prior art.

Embodiment 1

[0031] The weight percent content of raw material and each raw material of fresh-keeping Liangpi improving agent of the present invention is:

[0032] Acetylated distarch phosphate: 90%

[0033] Hydroxypropyl Distarch Phosphate: 6%

[0034] Trehalose: 2%

[0035] High-gluten flour: 2%.

[0036] When the fresh-keeping cold noodle improving agent of the present invention is used to prepare fresh-keeping cold noodle, the improving agent accounts for 10% of the total weight of fresh-keeping cold noodle raw and auxiliary materials.

Embodiment 2

[0038] The weight percent content of raw material and each raw material of fresh-keeping Liangpi improving agent of the present invention is:

[0039] Acetylated Distarch Adipate: 75%

[0040] Hydroxypropyl Distarch Phosphate: 15%

[0041] Trehalose: 5%

[0042] High-gluten flour: 5%.

[0043] When fresh-keeping cold noodle improving agent is used to prepare fresh-keeping cold noodle, the improving agent accounts for 15% of the total weight of raw and auxiliary materials for fresh-keeping cold noodle.

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Abstract

The invention provides a fresh-keeping cold noodle improver which consists of, by weight, the following raw materials: one or both of acetylated distarch phosphate or acetylated distarch adipate: 75%-90% of hydroxypropyl distarch phosphate, 2%-15% of trehalose and 2%-5% of high gluten flour. The fresh-keeping cold noodle improver is used for preparing cold noodles, contains components with betteranti-aging effect, can effectively improve the defect that the cold noodles are easy to age and harden, improves the texture and mouthfeel of the cold noodles, and enables the cold noodles to have a longer shelf life. Industrial production of the cold noodle can also be promoted.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fresh-keeping Liangpi improver. Background technique [0002] Liangpi, a delicacy that originated in the Guanzhong area of ​​​​Shaanxi, is a collective name for rolled noodles, noodles, rice noodles, and stuffed noodles. Popular in northern China, it is a rare natural green pollution-free food. The traditional Liangpi process is to mix high-gluten flour and salt materials into water to knead and wash the noodles, then pour the slurry water obtained from the washing into a flat-bottomed mold and cook it. After cooking, a thin noodle skin is formed, which is cut into long Stir the strips with seasoning to make a delicious cold noodle. [0003] At present, the production methods of some Liangpi manufacturers have begun to abandon the traditional washing process, and have simplified it. The main method is to add a small amount of flour and salt to the wheat st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3517A23L3/3553A23L3/3562A23L7/117
Inventor 周宇许世枫胡倩
Owner 无锡威尔森淀粉工业有限公司
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