CN100337550C

CN100337550C - Improver specially for hand-pulled noodles flour

Info

Publication number: CN100337550C
Application number: CNB031361625A
Authority: CN
Inventors: 王宏平; 何唯平
Original assignee: Shenzhen Oceanpower Industrial Co Ltd
Current assignee: Shenzhen Oceanpower Industrial Co Ltd
Priority date: 2003-05-16
Filing date: 2003-05-16
Publication date: 2007-09-19
Anticipated expiration: 2023-05-16
Also published as: CN1547926A

Abstract

The present invention relates to a special modifying agent for the flour of hand-pulled noodles, which compounds stearoyl calcium lactate (CSL)/ stearoyl sodium lactate (SSL), compound edible phosphate, sodium erythorbate, azodicarbonamide (ADA), potassium bromate, silicon dioxide and modified starch according to a definite proportion to enable the action of all the components to be mutually coordinated. The special modifying agent is added into flour to regulate the extensibility and the elasticity of dough to the range suitable for preparing hand-pulled noodles. The processing quality, the appearance color, the eating mouth feel quality and the nutrition safety of prepared hand-pulled noodle products can replace or be better than the effect of adding boron ash, and particularly the improvement on the aspects of the appearance color, the eating mouth feel quality and the nutrition safety of hand-pulled noodles is obvious.

Description

A kind of hand-pulled noodles flour improver special

Technical field the present invention relates to a kind of flour improver, particularly a kind of flour improver used when being used to make hand-pulled noodles.

The background technology hand-pulled noodles is one of traditional staple food of NORTHWEST CHINA numerous people, along with the development of cooking culture and the increase of movement of population, this wheaten food with special favor of hand-pulled noodles is able to widespread in each place of China, and being subjected to liking of local people deeply, its market demand also increases year by year.But because quality, abrasive dust equipment or the flouring technology of wheat itself, make the wheat flour that is used to make hand-pulled noodles can not satisfy the special making requirement of hand-pulled noodles, for this reason, people carry out quality-improving by physics or chemical method to wheat flour usually.

As everyone knows, the extensibility of the good and dough of hand-pulled noodles quality has direct relation, and the hand-pulled noodles that the dough of good-extensibility is made has good surface appearance and inherent quality.In traditional hand-pulled noodles manufacture craft, people often strengthen the extensibility of dough by add fluffy ash in flour, thereby satisfy the making requirement of hand-pulled noodles.But fluffy ash itself has little toxicity, and the person is existed potential harm, is not suitable for long-term edible; In addition, can play certain good effect though add fluffy ash to the extensibility of dough, it is steel gray to add the hand-pulled noodles color and luster that makes behind the fluffy ash, and sense of food is stiff, has reduced the edible quality of hand-pulled noodles virtually again.

At present, the research and the achievement report that relate to the hand-pulled noodles modifying agent on the market are all less, the flour improver that particularly can substitute fluffy ash does not almost have, even the yet improved effect after effect aspects such as (mainly being meant processing quality, cooking characteristic, edible quality and nutrition safety) can not obviously be better than or be equal to the fluffy ash of interpolation that has.

Summary of the invention is in order to remedy the defective of prior art, the invention discloses a kind of hand-pulled noodles flour improver that need not add fluffy ash, it is added in the wheat flour according to certain ratio, can substitute or be better than using the effect of fluffy ash according to the general prepared hand-pulled noodles of hand-pulled noodles manufacture craft on aspect outward appearance table look, processing characteristics, interior quality, food flavor and the nutrition safety.

This hand-pulled noodles flour improver disclosed by the invention, it is by with CSL (CSL)/stearoyl lactate (SSL), composite edible phosphate, sodium isoascorbate, azodicarbonamide (ADA), anticaking agent and converted starch carry out composite by a certain percentage, make the effect of various compositions coordinated with each other, join in the middle of the flour, pass through oxidant, reducing agent is regulated the interior sulfydryl of mucedin and the dynamic equilibrium of disulfide bond, indirect regulation Mai Gu, gliadin ratio, change the dough rheology, mechanical property, extensibility with dough, flexible adjustment is to being fit to make in the scope of hand-pulled noodles requirement, thereby make the hand-pulled noodles goods of making at processing quality, apparent color and luster, the eating mouth feel quality, the nutrition secure context can both substitute or be better than adding the effect of fluffy ash, particularly at the edible apparent color and luster of hand-pulled noodles, the eating mouth feel quality, the nutrition secure context improves comparatively obvious.

This hand-pulled noodles flour improver of the present invention, its component content is:

The CSL of 20-50% (CSL);

The composite edible phosphate of 10-20%;

The sodium isoascorbate of 6-12%;

The azodicarbonamide of 1.5-3% (ADA);

The 1-2% potassium bromate;

The silica of 0.5-3%;

The converted starch of dosage to 100%;

All percentage sums are 100% (if there is not specified otherwise, the percentage composition that occurs in this specification all is weight percentage).

Wherein, described CSL also can be a stearoyl lactate (SSL).

The content of CSL can be 30-40%,

The phosphatic content of composite edible can be 15-20%,

The arabo-ascorbic acid sodium content can be 8-10%,

The content of azodicarbonamide (ADA) can be 1-3%,

Content of potassium bromate can be 0-2%,

Dioxide-containing silica can be 0.5-3%.

Flour improver of the present invention, its preparation method are not complicated especially, just simply each component are mixed according to its proportion, and then stir and get final product.

Because above-mentioned raw materials is the extraordinary powdery solid of free-running property, so CQ20 number sieve should all stipulating by standard GB 5507.During use, add this flour improver to flour in the addition of 0.1%-0.2% (with the percentage of flour weight) in the middle of stirring and evenly mixing get final product.

Compared with prior art, the invention has the beneficial effects as follows significantly, with its according to the rules ratio add in the flour, after traditional hand-pulled noodles facture making, the palatability of hand-pulled noodles, viscoplasticity, smooth property, food flavor can be equal to or be better than adding the hand-pulled noodles of fluffy ash, and its color and luster nutrition security is greatly improved.Processing characteristics does not have much variations after adding composite flour improver of the present invention, but manufacture craft is simple, adds ground caustic, fluffy buck etc. when need not to make, and adds water and face with the flour that has added modifying agent and proofs the rubbing slaking slightly and can draw.

The specific embodiment

Embodiment:

The hand-pulled noodles flour improver that a kind of 100g is heavy, its prescription is as follows:

CSL (CSL) 35g

Composite edible phosphate 15g

Sodium isoascorbate 10g

Azodicarbonamide (ADA) 3g

Potassium bromate 1g

Silica 2g

Converted starch 34g

Embodiment 2:

Stearoyl lactic acid is received (SSL) 30g

Composite edible phosphate 15g

Sodium isoascorbate 12g

Azodicarbonamide (ADA) 2.5g

Potassium bromate 0.5g

Silica 3g

Converted starch 37g

With the foregoing description 1,2 each component are mixed according to its ratio, in mixing and blending machine, stir, with its addition according to 0.15% add to the gluten content scope in the 30-32% scope the medium strength flour sample in the middle of, and control group (adding the flour of 0.5% boron ash with same original washing powder) all carries out the hand-pulled noodles making by the hand-pulled noodles preparation method, compare with control group, added processing characteristics such as the contracted length of the dough of this flour improver in drawing, tensile elongation, dough rheology aspects such as stretching shrinkage ratio are with the control group indifference, but in the hand-pulled noodles edible quality such as the palatability of color and luster and made, malleable, viscosity, smooth property, aspects such as food flavor and nutrition and security obviously are better than control group.

Claims

1, a kind of hand-pulled noodles flour improver special, by weight percentage, its component content is:

CSL 35%;

Composite edible phosphate 15%;

Sodium isoascorbate 10%;

Azodicarbonamide 3%;

Potassium bromate 1%;

Silica 2%;

Converted starch 34%.

2, flour improver according to claim 1 is characterized in that, this flour improver is a pressed powder.