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Cooking-resistant improver for frozen flour products as well as preparation method and application of cooking-resistant improver

A technology of frozen noodles and cooking resistance, applied in the application, food ingredients as thickeners, food ingredients, etc., can solve the problems of damage to consumers' health, high price, and insignificant effects.

Inactive Publication Date: 2021-04-30
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although there are a variety of retort-resistance improvers on the market, most of them have problems such as ineffective effects, high chemical raw material content, and high prices. Excessive use not only affects the taste and nutritional value of frozen noodle products, but also damages consumption. physical health

Method used

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  • Cooking-resistant improver for frozen flour products as well as preparation method and application of cooking-resistant improver

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The retort improving agent for frozen noodle products, including the following raw materials: 30 kg of sodium carboxymethyl cellulose, 25 kg of xanthan gum, 15 kg of sodium tripolyphosphate, 5 kg of L-cysteine ​​and 3 kg of phosphate monoester;

[0032] The preparation method of the retort-resistance improver for frozen noodle products specifically comprises the following steps:

[0033] (1) Take each raw material by the weight of the above-mentioned frozen noodle product retort resistance improver;

[0034] (2) sodium carboxymethylcellulose, xanthan gum, sodium tripolyphosphate, L-cysteine ​​and phosphoric acid monoester are passed through 80 mesh sieves respectively;

[0035] (3) Add the sieved sodium carboxymethylcellulose, xanthan gum and sodium tripolyphosphate into deionized water, stir at a speed of 100r / min for 30min until uniformly mixed, and obtain a mixed solution;

[0036] (4) Add sieved L-cysteine ​​and phosphoric acid monoester to the mixed solution, stir...

Embodiment 2

[0038] Retort improving agent for frozen noodle products, including the following raw materials: 35 kg of sodium carboxymethyl cellulose, 28 kg of xanthan gum, 18 kg of sodium tripolyphosphate, 6 kg of L-cysteine ​​and 4 kg of phosphate monoester;

[0039] The preparation method of the retort-resistance improver for frozen noodle products specifically comprises the following steps:

[0040] (1) Take each raw material by the weight of the above-mentioned frozen noodle product retort resistance improver;

[0041] (2) sodium carboxymethylcellulose, xanthan gum, sodium tripolyphosphate, L-cysteine ​​and phosphoric acid monoester are passed through 80 mesh sieves respectively;

[0042] (3) Add the sieved sodium carboxymethylcellulose, xanthan gum and sodium tripolyphosphate into deionized water, stir at a speed of 100r / min for 30min until uniformly mixed, and obtain a mixed solution;

[0043] (4) Add sieved L-cysteine ​​and phosphoric acid monoester to the mixed solution, stir at ...

Embodiment 3

[0045] The retort improving agent for frozen noodle products includes the following raw materials by weight: 45kg of sodium carboxymethylcellulose, 32kg of xanthan gum, 22kg of sodium tripolyphosphate, 9kg of ascorbyl palmitate and 6kg of hydroxyalkyl starch;

[0046] The preparation method of the retort-resistance improver for frozen noodle products specifically comprises the following steps:

[0047] (1) Take each raw material by the weight of the above-mentioned frozen noodle product retort resistance improver;

[0048] (2) Sodium carboxymethylcellulose, xanthan gum, sodium tripolyphosphate, ascorbyl palmitate and hydroxyalkyl starch are passed through 120 mesh sieves respectively;

[0049] (3) Add the sieved sodium carboxymethylcellulose, xanthan gum and sodium tripolyphosphate into deionized water, stir at a speed of 150r / min for 40min until uniformly mixed, and obtain a mixed solution;

[0050] (4) Add sieved ascorbyl palmitate and hydroxyalkyl starch to the mixed solut...

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Abstract

The invention discloses a cooking-resistant improver for frozen flour products. The cooking-resistant improver comprises the following raw materials in parts by weight: 30-50 parts of sodium carboxymethyl cellulose, 25-35 parts of xanthan gum, 15-25 parts of sodium tripolyphosphate, 5-10 parts of a reducing agent and 3-8 parts of a thickening agent. The preparation method comprises the steps: (1) weighing the raw materials; (2) sieving with an 80-120-mesh sieve; (3) adding sodium carboxymethyl cellulose, xanthan gum and sodium tripolyphosphate into deionized water, and stirring until the materials are uniformly mixed; and (4) adding the reducing agent and the thickening agent into the mixed solution, stirring until the materials are uniformly mixed, carrying out microwave treatment, cooling, and carrying out freeze drying to obtain the product. The cooking-resistant improver for the frozen flour products can effectively improve the frost crack resistance, cooking resistance, toughness and soup pasting property of the frozen flour products, and is safe, nutritional and low in price.

Description

technical field [0001] The invention relates to the technical field of food processing, and more specifically relates to a cooking resistance improver for frozen noodle products and its preparation method and application. Background technique [0002] Frozen noodle products refer to noodle as the main raw material, meat, vegetables, etc. Store and sell all kinds of staple foods, such as quick-frozen buns, quick-frozen dumplings, quick-frozen steamed buns, flower rolls, spring rolls, etc. [0003] Quick-frozen dumplings are the most common type of frozen noodle products. In recent years, the market has gradually developed and become the mainstream product in the quick-frozen food industry. However, in the actual production process, quick-frozen dumplings often have disadvantages such as low freezing resistance and poor cooking resistance, which affect the quality of dumplings. The main factors include the properties of fillings, product processing and raw material propertie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/262A23L29/269A23L29/00A23L29/219A23L29/20A23L7/10
CPCA23L29/262A23L29/269A23L29/015A23L29/03A23L29/04A23L29/035A23L29/219A23L29/20A23L7/10A23V2002/00A23V2250/51082A23V2250/5086A23V2200/242A23V2250/0616A23V2250/712A23V2250/5118
Inventor 曾洁高海燕苏同超李光磊张令文李波郭波莉张珂珂王梦雨赵天翔宋建国邹建
Owner HENAN INST OF SCI & TECH
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