CN107625032A - A kind of noodle improver and special flour for needles - Google Patents
A kind of noodle improver and special flour for needles Download PDFInfo
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- CN107625032A CN107625032A CN201710817421.7A CN201710817421A CN107625032A CN 107625032 A CN107625032 A CN 107625032A CN 201710817421 A CN201710817421 A CN 201710817421A CN 107625032 A CN107625032 A CN 107625032A
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- noodle improver
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Abstract
The present invention relates to food processing technology field, more particularly to a kind of noodle improver and special flour for needles.The noodle improver is made up of vitamin C, lipoxidase, stearyl lactylic acid salt, soybean protein, egg white powder and cornstarch.The present invention in noodles brightness and whiteness can produce synergistic function after being used cooperatively vitamin C, lipoxidase, stearyl lactylic acid salt, soybean protein, egg white powder and cornstarch, effect is better than each single dose, show that noodle improver of the present invention can significantly improve brightness and the whiteness of noodles, suppress fresh-wet noodle and return color, and the duration is grown.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of noodle improver and special flour for needles.
Background technology
Human consumption noodles originate from Chinese Eastern Han Dynasty's epoch.Noodles are always not only the masses of the Chinese nation over more than 2000 years
Food, and pass in the cultural exchanges with countries in the world all over the world, be currently be only second to bread the second in the world it is generous
Just staple food.The preparation method of noodles is simple and various, while nutrition delicious food is in good taste, is a kind of wide popular in China
Cuisines.With the improvement of living standards, requirement of the people to noodle quality also more and more higher.The various ability of color of noodles
Liked by consumer, and color and luster is the most important condition for promoting consumer to buy.
Normal noodles dehydration in the drying process, color and luster gradually bleaches, and some wet noodles, a certain in dehydration process
Period noodle color can be dimmed, and this phenomenon is referred to as noodles and returns color.It is yellow including flour itself that noodles return the main reason for color
Pigment, protein content, starch granularity, lipid and wheat germ content, enzyme reaction, the reaction of carbonyl ammonia, food additives, amount of water,
Add alkali salt adding amount, temperature etc..It is stable that brown stain degree of the wet noodles in processing and fabricating and storage reflects wet noodle color
The power of property, returning color not only influences the presentation quality of wet noodles, and fresh noodle does not have appearance, shortens its shelf life, can also influence
The nutritive value of its inner protein, reduce the edible quality of wet noodles.It is that powder and grocery trade processed are present at present that wet noodles, which return color,
Problem.
The A of Publication No. CN 106721953 patent of invention discloses a kind of noodle improver and special flour for needles, the face
Bar modifying agent includes vitamin B2, it is sodium bicarbonate, yolk powder, citric acid, AMSP, zytase, cornstarch, hard
Fat phthalein calcium lactate.The noodle improver add flour after, the noodle color Huang made is bright, can keep place 24 hours it is non-discolouring.
But had after 24 hours and return color phenomenon a little.Therefore, consumer returns color for can more effectively suppress fresh noodle for a long time
Noodle improver there is still a need to.
The content of the invention
In view of this, the invention provides a kind of noodle improver and special flour for needles.The noodle improver can significantly change
The brightness of kind noodles and whiteness, suppress fresh-wet noodle and return color, and the duration is grown.
In order to realize foregoing invention purpose, the present invention provides following technical scheme：
The invention provides a kind of noodle improver, by vitamin C, lipoxidase, stearyl lactylic acid salt, soybean egg
In vain, egg white powder and cornstarch composition.
Preferably, in parts by weight, each component dosage is in noodle improver：
Preferably, in parts by weight, each component dosage is in noodle improver：
In a specific embodiment provided by the invention, in parts by weight, each component dosage is in noodle improver：
In another specific embodiment provided by the invention, in parts by weight, each component dosage is in noodle improver：
Preferably, stearyl lactylic acid salt is stearoyl lactate and/or CSL.
In specific embodiment provided by the invention, stearyl lactylic acid salt is CSL.
Present invention also offers the preparation method of the noodle improver, including：By vitamin C, lipoxidase, stearoyl
Lactate, soybean protein, egg white powder and cornstarch mixing.
Present invention also offers a kind of special flour for needles, including noodle improver provided by the invention and flour.
Preferably, the weight/mass percentage composition that noodle improver accounts for special flour for needles is 500~1500ppm.
In specific embodiment provided by the invention, the weight/mass percentage composition that noodle improver accounts for special flour for needles is
1000ppm。
The invention provides a kind of noodle improver and special flour for needles.The noodle improver is by vitamin C, fat oxidation
Enzyme, stearyl lactylic acid salt, soybean protein, egg white powder and cornstarch composition.The technique effect that the present invention has is：
1st, it is of the invention by vitamin C, lipoxidase, stearyl lactylic acid salt, soybean protein, egg white powder and cornstarch
Synergistic function can be produced in noodles brightness and whiteness after being used cooperatively, effect is better than each single dose, shows that noodles of the present invention change
The good dose of brightness that can significantly improve noodles and whiteness, suppress fresh-wet noodle and return color, and the duration is grown.
2nd, noodle improver composition of the present invention is simple, and preparation method is simple, is adapted to industrialized production.
Embodiment
The invention discloses a kind of noodle improver and special flour for needles, those skilled in the art can be used for reference in this paper
Hold, be suitably modified technological parameter realization.In particular, all similar replacements and change are to those skilled in the art
For be it will be apparent that they are considered as being included in the present invention.The method of the present invention and application are by preferably implementing
Example is described, related personnel substantially can not depart from present invention, in spirit and scope to method described herein and
Using being modified or suitably change with combining, to realize and using the technology of the present invention.
Raw materials used or auxiliary material can be bought by market in noodle improver and special flour for needles provided by the invention.
With reference to embodiment, the present invention is expanded on further：
Embodiment 1
In parts by weight, the formula of the present embodiment noodle improver is：
Preparation method is：The raw material of above-mentioned formula is well mixed.
Embodiment 2
In parts by weight, the formula of the present embodiment noodle improver is：
Preparation method is：The raw material of above-mentioned formula is well mixed.
Embodiment 3
In parts by weight, the formula of the present embodiment noodle improver is：
Preparation method is：The raw material of above-mentioned formula is well mixed.
Embodiment 4
A kind of noodles of Qingdao Pin Pinhao food developments Co., Ltd production are chosen with wheat flour (without any additive) to be made
To compare powder (CK), and it is 10 to add embodiment 1-3 noodle improver and each single dose composition respectively on the basis of powder is compareed
Kind flour, it is respectively：
Test group 1：The noodle improver of CK+0.1% embodiments 1；
Test group 2：The noodle improver of CK+0.1% embodiments 2；
Test group 3：The noodle improver of CK+0.1% embodiments 3；
Control group 1：CK+0.1% vitamin Cs；
Control group 2：CK+0.1% lipoxidases；
Control group 3：CK+0.1% CSLs；
Control group 4：CK+0.1% soybean proteins；
Control group 5：CK+0.1% egg white powders；
Control group 6：CK+0.1% cornstarch；
Control group 7：CK.
Fresh noodle is processed and method of testing comes from the Chinese Academy of Agricultural Sciences's crop institute's wheat quality laboratory.Flour amount of water is
36%, flour with identical and face velocity and face 5min, and face instrument be Kenwood (model KM300, Kenwood Ltd.,
Britain)；The awake face time is 30min；When sheet thickness is 1.2~1.3mm, the face band pressed is cut into 15cm × 5cm dough sheet
For fresh noodle color measurement：Dough sheet testing background ceramic tile Eliane (Brazil) is white (L*：92.84 a*：0.24, b*：
1.25) carry out 0h Noodle colors test (CIE L*, a* and b* systems) after, prepared by dough sheet after three foldings along its length, survey three
Different parts, using average value as final result.Tester be Minolta Chroma Meter (model CR300,
Minolta, Osaka, Japan), then dough sheet is fitted into sealing polybag and sealed, 25 DEG C of illumination boxs is placed into and preserves,
Survey its Noodle color value after 24h and 48h again respectively.Result of the test is as follows：
Noodle color test result made of the flour of the different formulations of table 1
By the above-mentioned results showed that present invention by vitamin C, lipoxidase, stearyl lactylic acid salt, soybean protein,
Egg white powder and cornstarch in noodles brightness and whiteness can produce synergistic function after being used cooperatively, and effect is better than each list
Agent, show that noodle improver of the present invention can significantly improve brightness and the whiteness of noodles, and the duration is grown.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of noodle improver, it is characterised in that by vitamin C, lipoxidase, stearyl lactylic acid salt, soybean protein, chicken
Albumen powder and cornstarch composition.
2. noodle improver according to claim 1, it is characterised in that in parts by weight, each in the noodle improver
Amounts of components is：
3. noodle improver according to claim 1 or 2, it is characterised in that in parts by weight, in the noodle improver
Each component dosage is：
4. noodle improver according to claim 1 or 2, it is characterised in that in parts by weight, in the noodle improver
Each component dosage is：
5. noodle improver according to claim 1 or 2, it is characterised in that in parts by weight, in the noodle improver
Each component dosage is：
6. noodle improver according to claim 1, it is characterised in that the stearyl lactylic acid salt is stearoyl lactate
And/or CSL.
7. the preparation method of noodle improver as any one of claim 1 to 6, it is characterised in that by vitamin C, fat
Fat oxidizing ferment, stearyl lactylic acid salt, soybean protein, egg white powder and cornstarch mixing.
8. a kind of special flour for needles, it is characterised in that including noodle improver any one of claim 1 to 6 and flour.
9. special flour for needles according to claim 8, it is characterised in that the noodle improver accounts for the special flour for needles
Weight/mass percentage composition be 500~1500ppm.
10. special flour for needles according to claim 8 or claim 9, it is characterised in that it is special that the noodle improver accounts for the noodles
It is 1000ppm with the weight/mass percentage composition of powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710817421.7A CN107625032B (en) | 2017-09-12 | 2017-09-12 | Noodle modifier and noodle special flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710817421.7A CN107625032B (en) | 2017-09-12 | 2017-09-12 | Noodle modifier and noodle special flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107625032A true CN107625032A (en) | 2018-01-26 |
| CN107625032B CN107625032B (en) | 2021-01-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710817421.7A Active CN107625032B (en) | 2017-09-12 | 2017-09-12 | Noodle modifier and noodle special flour |
Country Status (1)
| Country | Link |
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| CN (1) | CN107625032B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396031A (en) * | 2007-09-24 | 2009-04-01 | 郑州天地人面粉实业有限公司 | Noodle flour |
| CN105555149A (en) * | 2013-09-17 | 2016-05-04 | 不二制油集团控股株式会社 | Method for producing agent for improving untangling of noodles |
-
2017
- 2017-09-12 CN CN201710817421.7A patent/CN107625032B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396031A (en) * | 2007-09-24 | 2009-04-01 | 郑州天地人面粉实业有限公司 | Noodle flour |
| CN105555149A (en) * | 2013-09-17 | 2016-05-04 | 不二制油集团控股株式会社 | Method for producing agent for improving untangling of noodles |
Non-Patent Citations (1)
| Title |
|---|
| 周占富: "面条品质改良剂的种类和作用探析", 《江苏调味副食品》 * |
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| CN107625032B (en) | 2021-01-29 |
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Effective date of registration: 20220208 Address after: 266000 No. 813, Guangzhou North Road, Jiaozhou, Qingdao, Shandong Patentee after: Qingdao pinpinpinhao grain and Oil Group Co.,Ltd. Address before: No. 813, Guangzhou North Road, Jiaozhou, Qingdao, Shandong 266300 Patentee before: QINGDAO PINPINHAO FOOD DEVELOPMENT Co.,Ltd. |