CN100577030C - Composite edible gelatin and the application thereof in the preparation of noodles - Google Patents
Composite edible gelatin and the application thereof in the preparation of noodles Download PDFInfo
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- CN100577030C CN100577030C CN200710043900A CN200710043900A CN100577030C CN 100577030 C CN100577030 C CN 100577030C CN 200710043900 A CN200710043900 A CN 200710043900A CN 200710043900 A CN200710043900 A CN 200710043900A CN 100577030 C CN100577030 C CN 100577030C
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Abstract
The invention discloses a compound food gum taking attainable glue main proportioning, and its application in noodle preparation. The comprised component and weight proportion are as follows: attainable glue 60-70%, konjaku flour 10-20%, guar gum 10-15%, and sodium carboxymethylcellulose 5-10%. The addition amount of said compound food gum is 0.2-1.0% of that of total weight of noodles. The invention is characterized by simplified process, reduced consumption, better taste; as for noodles prepared with compound food gum, it is characterized by increased boiling durability and strength, and low cost.
Description
Technical field
The present invention relates to a kind of composite food gel and the application in the noodles preparation thereof, belong to the food additives field.
Background technology
Curdlan has another name called curdlan, and condense polysaccharide and hot gel are a kind of fermentation polysaccharose substances of being found by microbial fermentation by the doctor of Osaka, Japan at that time in 1966.This material is because of having the characteristic (Curdle characteristic) that can solidify after the heating, so be named curdlan (Curdlan).Curdlan can be dissolved in the above alkaline aqueous solution of pH12 such as NaOH, tertiary sodium phosphate, tricalcium phosphate fully.Curdlan can not be dissolved in water, but is easy to be dispersed in the cold water, and can form the more dispersion liquid of homogeneous through the high-speed stirred processing.After being heated to more than 80 ℃, the aqueous dispersions of curdlan can form the colloid of heat irreversible.The colloid that is formed by curdlan can be divided into low colloid and height colloid by its character.Cool to approximately below 40 ℃ after the aqueous dispersions of curdlan is heated to about 55 ℃～65 ℃ again, just can form the low colloid of thermal reversibility.When this low colloid is heated to about 60 ℃ again, can return to original aqueous dispersions state, when being heated to the height colloid that then forms heat irreversible more than 80 ℃.After low colloid is stirred pulverizing, still can form low colloid or height colloid again by heating.The low colloid of same curdlan concentration is than the colloid weak strength of height colloid.The aqueous dispersions of curdlan is heated to about more than 80 ℃ the time, just can forms the height colloid of strong heat irreversible.The height colloid just can not be returned to original state again in case pulverize the back.Generally speaking, at food-processing industry, curdlan is utilized with the form of height colloid.But with curdlan one-component food prepared therefrom glue, the easy syneresis of meeting, addition is relatively big when consequently using, the use cost height.
Composite food gel is the most representative in composite food additive, and is also maximum to its research and application both at home and abroad at present.Composite food gel (also being composite food glue) is meant the food additives that two or more food colloid is composited according to certain ratio.The composite food gel of broad sense also comprises the food additives food additives of one or more food glue and non-food stuff glue classification (or edible chemicals, as salt) are compound and that obtain.But be that main batching is re-dubbed composite food gel and yet there are no report with the curdlan, especially with the curdlan main batching, be re-dubbed composite food gel with konjaku flour, melon bean gum and sodium carboxymethylcellulose, and be applied in the noodles preparations, obtain not boiling mashed, toughness is strong, the noodles technology of unbroken noodles and non muddy soup more belongs to original creation and invents.
Summary of the invention
It is the composite food gel of main batching with the curdlan that the object of the invention is to provide a kind of, and the application of this novel composite edible gum in the preparation noodles.
The said composite food gel of the present invention, its composition and proportioning are as follows:
Curdlan 60%～70%
Konjaku flour 10%～20%
Melon bean gum 10%～15%
Sodium carboxymethylcellulose 5%～10%
Above-mentioned percentage composition is a weight percentage.
The preparation method of composite food gel of the present invention is as follows:
1) presses the above-mentioned raw materials proportioning and prepare curdlan, konjaku flour, melon bean gum and sodium carboxymethylcellulose;
2) above-mentioned raw materials is pulverized;
3) under normal temperature (15～35 ℃), normal pressure, mix and get final product.
Composite food gel of the present invention can be used in the noodles preparation, and the addition of described composite food gel accounts for 0.2～1.0% of noodles gross weight.
The application of composite food gel of the present invention in the noodles preparation is as follows:
1) composite food gel and flour are mixed;
2) add entry, salt and sodium carbonate, carry out the postorder operation, finish noodle preparation by the common process of noodles.
Composite food gel of the present invention is re-dubbed composite food gel by the complex technique of food glue with curdlan and konjaku flour, melon bean gum and sodium carboxymethylcellulose, has not only reached simplification technology, has reduced use amount, and can obtain better matter structure and mouthfeel.By adding the noodles that composite food gel of the present invention is made, not only cannot not boil mashedly for a long time, increased the noodles boiling fastness, also improved its toughness, energy unbroken noodles and non muddy soup, and also with low cost.
The specific embodiment
The invention will be further described below by embodiment, and its purpose only is better to understand content of the present invention and unrestricted protection scope of the present invention:
Embodiment 1
The composition and the proportioning of present embodiment composite food gel are as follows:
Curdlan 60g
Konjaku flour 20g
Melon bean gum 13g
Sodium carboxymethylcellulose 7g
The preparation method of present embodiment composite food gel is as follows:
1) presses the above-mentioned raw materials proportioning and prepare curdlan, konjaku flour, melon bean gum and sodium carboxymethylcellulose;
2) above-mentioned raw materials is pulverized;
3) under normal temperature (15～35 ℃), normal pressure, mix and get final product.
The present embodiment composite food gel can be used in the noodles preparation, and the addition of described composite food gel accounts for 1.0% of noodles gross weight, and the composition and the proportioning of present embodiment noodles are as follows:
Composite food gel 1.0g
Flour 75g
Sodium carbonate 0.8g
Salt 0.8g
Surplus is that water is added to 100g.
The application of present embodiment composite food gel in the noodles preparation is as follows:
1) composite food gel and flour are mixed;
2) add entry, salt and sodium carbonate, carry out the postorder operation, finish noodle preparation by the common process of noodles.
Embodiment 2
The composition and the proportioning of present embodiment composite food gel are as follows:
Curdlan 65g
Konjaku flour 10g
Melon bean gum 15g
Sodium carboxymethylcellulose 10g
The preparation method of present embodiment composite food gel is as follows:
1) presses the above-mentioned raw materials proportioning and prepare curdlan, konjaku flour, melon bean gum and sodium carboxymethylcellulose;
2) above-mentioned raw materials is pulverized;
3) under normal temperature (15～35 ℃), normal pressure, mix and get final product.
The present embodiment composite food gel can be used in the noodles preparation, and the addition of described composite food gel accounts for 0.6% of noodles gross weight, and the composition and the proportioning of present embodiment noodles are as follows:
Composite food gel 0.6g
Flour 75g
Sodium carbonate 0.8g
Salt 0.8g
Surplus is that water is added to 100g.
The application of present embodiment composite food gel in the noodles preparation is as follows:
1) composite food gel and flour are mixed;
2) add entry, salt and sodium carbonate, carry out the postorder operation, finish noodle preparation by the common process of noodles.
Embodiment 3
The composition and the proportioning of present embodiment composite food gel are as follows:
Curdlan 70g
Konjaku flour 15g
Melon bean gum 10g
Sodium carboxymethylcellulose 5g
The preparation method of present embodiment composite food gel is as follows:
1) presses the above-mentioned raw materials proportioning and prepare curdlan, konjaku flour, melon bean gum and sodium carboxymethylcellulose;
2) above-mentioned raw materials is pulverized;
3) under normal temperature (15～35 ℃), normal pressure, mix and get final product.
The present embodiment composite food gel can be used in the noodles preparation, and the addition of described composite food gel accounts for 0.2% of noodles gross weight, and the composition and the proportioning of present embodiment noodles are as follows:
Composite food gel 0.2g
Flour 75g
Sodium carbonate 0.8g
Salt 0.8g
Surplus is that water is added to 100g.
The application of present embodiment composite food gel in the noodles preparation is as follows:
1) composite food gel and flour are mixed;
2) add entry, salt and sodium carbonate, carry out the postorder operation, finish noodle preparation by the common process of noodles.
Claims (2)
1. a composite food gel is characterized in that, its composition and proportioning are as follows:
Curdlan 60%～70%
Konjaku flour 10%～20%
Melon bean gum 10%～15%
Sodium carboxymethylcellulose 5%～10%
Above-mentioned percentage composition is a weight percentage.
2. the application of the described composite food gel of claim 1 in the noodles preparation is characterized in that the addition of described composite food gel accounts for 0.2～1.0% of noodles gross weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710043900A CN100577030C (en) | 2007-07-17 | 2007-07-17 | Composite edible gelatin and the application thereof in the preparation of noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710043900A CN100577030C (en) | 2007-07-17 | 2007-07-17 | Composite edible gelatin and the application thereof in the preparation of noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101095476A CN101095476A (en) | 2008-01-02 |
| CN100577030C true CN100577030C (en) | 2010-01-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200710043900A Expired - Fee Related CN100577030C (en) | 2007-07-17 | 2007-07-17 | Composite edible gelatin and the application thereof in the preparation of noodles |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613262B (en) * | 2012-03-08 | 2013-10-23 | 山东中科生物科技股份有限公司 | Compound food gum and application thereof in instant noodles |
| CN102675792B (en) * | 2012-05-04 | 2013-11-13 | 浦江县鑫平进出口有限公司 | Yellow semitransparent glue dots and preparation method thereof |
| CN103284034A (en) * | 2013-06-20 | 2013-09-11 | 林学聪 | Iodine supplement fruit jelly health care food preparation method |
| CN104432159A (en) * | 2014-11-20 | 2015-03-25 | 河南众品食业股份有限公司 | Preparation method of compound meat product thickening agent emulsifying colloid for improving boiling fastness of meat ball |
| CN104585568A (en) * | 2015-01-21 | 2015-05-06 | 上海交通大学 | Preparation method and application of carboxymethylcellulose flour and use thereof |
| CN106174095A (en) * | 2016-07-21 | 2016-12-07 | 河南隆霄生物科技有限公司 | A kind of meat products modifying agent and application thereof |
| CN107495334B (en) * | 2017-07-17 | 2021-03-30 | 上海交通大学 | Thickened nutritional preparation for dysphagia patients and preparation method thereof |
| CN108634293B (en) * | 2018-05-16 | 2021-09-03 | 河南中大恒源生物科技股份有限公司 | Modified konjac glucomannan, colloidal composition, preparation method and application thereof |
| CN109077278A (en) * | 2018-08-27 | 2018-12-25 | 泰兴市东圣生物科技有限公司 | A kind of high stability composite sesame paste and preparation method thereof |
| CN110679914A (en) * | 2019-11-14 | 2020-01-14 | 刘建阳 | Composite food gum and application thereof in alum-free vermicelli |
-
2007
- 2007-07-17 CN CN200710043900A patent/CN100577030C/en not_active Expired - Fee Related
Non-Patent Citations (6)
| Title |
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| 复合食品胶的复配性能及使用方法（上）. 胡国华.中国食品质量报. 2004 |
| 复合食品胶的复配性能及使用方法（上）. 胡国华.中国食品质量报. 2004 * |
| 复合食品胶的复配性能及使用方法（下）. 胡国华.中国食品质量报. 2004 |
| 复合食品胶的复配性能及使用方法（下）. 胡国华.中国食品质量报. 2004 * |
| 复合食品胶的研究及其在食品工业中的应用. 胡国华.中国食品添加剂协会成立十周年暨第七届中国国际食品添加剂展览会学术论文集. 2003 |
| 复合食品胶的研究及其在食品工业中的应用. 胡国华.中国食品添加剂协会成立十周年暨第七届中国国际食品添加剂展览会学术论文集. 2003 * |
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| CN101095476A (en) | 2008-01-02 |
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