CN101347192A - Compositional film combination of freezing pre-fried food, their preparation method and use - Google Patents
Compositional film combination of freezing pre-fried food, their preparation method and use Download PDFInfo
- Publication number
- CN101347192A CN101347192A CNA2008101466785A CN200810146678A CN101347192A CN 101347192 A CN101347192 A CN 101347192A CN A2008101466785 A CNA2008101466785 A CN A2008101466785A CN 200810146678 A CN200810146678 A CN 200810146678A CN 101347192 A CN101347192 A CN 101347192A
- Authority
- CN
- China
- Prior art keywords
- spring roll
- fried food
- freezing
- film
- film combination
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a compound membrane composition of frozen pre-fried food, a preparation method thereof and the application of the compound membrane composition in making a spring roll. The compound membrane composition consists of soybean separation protein, gum arabic, transglutaminase and tris(hydroxymethyl)aminomethane hydrochloride buffer solution. The compound membrane composition of the invention and the frozen pre-fried spring roll prepared by the method can maintain good brittleness after being frozen and refrigerated and then being reheated by microwave, thus causing the processing of the frozen pre-fried spring roll simple and convenient, facilitating the market development and generating good economic benefit.
Description
[technical field]
The present invention relates to the flour-made food processing technique field.More specifically, the present invention relates to a kind of Compositional film combination of freezing pre-fried food, the invention still further relates to the preparation method and the purposes of described composition in making spring roll of described Compositional film combination of freezing pre-fried food.
[background technology]
China's quick-frozen food is that the outlet quick-frozen food with the seventies is that starting point progressively grows up, and external demand drives the domestic industries structural adjustment.At the end of the nineties,, driven the industry vigorous growth along with the growth of leading enterprise of a few family.The appearance of quick-frozen food and social development speed and level are combined closely, and can be described as the product of modern fast pace life.The development need of technology combines with culture simultaneously, so have the main flow that the conditioning class quick-freezing cooked wheaten food product of traditional distinct Chinese characteristics become domestic quick-frozen food market gradually.
Quick-frozen musculus cutaneus based food occupies very big market as important part in the conditioning class quick-freezing cooked wheaten food product.But because its structure is thinner, mostly need pre-ripe technology, brought many technical problems to industrial production.The shortening process that has a pre-gelatinization in the process before quick-frozen such as quick-frozen musculus cutaneus based food such as spring roll, thin pancake, pie, traditional raw material and processing mode can cause product the phenomenon of epidermis be full of cracks to occur in cold storage and re-heat process.For example in refrigerating process because temperature is uneven or lower the temperature slowly, the product internal moisture forms big ice crystal, to musculus cutaneus generation destruction.Perhaps the yield stress of product own is not enough, thus masterpiece time spent outside, and generation is broken.Once the someone directly added raw materials such as edible colloid in starch adhesive system moulding for overcoming the above problems, DeGrain, and because most colloids are heat-sensitive substances, long-time high-temperature process can make colloid degraded itself, dissolubility variation simultaneously.Also have research on the musculus cutaneus behind the shortening, to smear edible coating, but its in the air-dry process of secondary because scattering and disappearing of moisture causes the cortex edge dry and cracked serious, influence the follow-up faric operation that waits.
Heating using microwave is different with traditional heating mode, and particularly for pre-fried food, the re-heat of utilization microwave causes the crack performance of epidermis usually, and the spoilage of product is improved.Ways of addressing this issue mainly concentrates on three classes both at home and abroad at present: the one, set about from edible coating, adopt the shallow layer material to prevent barrier (the Hadasa Zuckerman that chaps as microwave food, Joseph Miltz, Prediction of DoughBrowning in the Microwave Oven from Temperatures at the Susceptor/ProductInterface[J] .Lebensmittel-Wissenschaft und-Technologie, 1997,30 (6): 519～524), develop a kind of batching " Ediflex " as the U.S., this is a kind of modified starch and glyceryl film shaped material, available extrusion molding shaping (Xu Wenda, Chen Yudong, " food flexible packing material and technology ", Beijing: China Machine Press, 2003); The 2nd, directly interpolation can form (Mallikarjunan P such as the cancellated high amylose starches in space, hydrophilic colloid in the batter system, Chinnan M S.Ediblecoatings for keep-fat frying of starchy products[J] .Lebensmitte Wissenschaftund-Technologie, 1997,30 (7): 709-714), " Myvacet " as France is made up of acetoglyceride one acid esters, has favorable tissue performance (former Gui will, the former positive U.S. of formal little slender bamboo is applicable to the manufacture method [P] of the refrigeration oil deep-fried food of micro-wave oven; Japan JP316205/2002,2004); The 3rd, set about from packaging material, adopt the packaging material of shallow layer material as microwave food, as technology such as the aluminium lamination of evaporation suitable thickness on the PET film, tin oxide coated glass, this type of material can reach the high temperature about 250 ℃ in several seconds in microwave field, can be used as second heating source (Hadasa Zuckerman, the same).But, do not solve pre-fried food fragility and be full of cracks problem after the microwave re-heat in the prior art well.Therefore, the inventor is making the present invention finally through on the basis of lot of experiments.
[summary of the invention]
[technical problem that will solve]
The purpose of this invention is to provide a kind of Compositional film combination of freezing pre-fried food.
Another object of the present invention provides the preparation method of described Compositional film combination of freezing pre-fried food.
Another object of the present invention provides the purposes of described Compositional film combination of freezing pre-fried food in making spring roll.
[technical scheme]
The present invention is achieved through the following technical solutions.
At first, the present invention relates to a kind of Compositional film combination of freezing pre-fried food, it is characterized in that it is made up of following component by weight:
20.0-60.0 part soybean protein isolate
8.0-15.0 part Arabic gum
0.8-2.4 part glutamine transaminage
800 parts of pH8.0 trishydroxymethylaminomethane hydrochloride buffers.
In the present invention, described soybean protein isolate is the product of gained after soybean oil and water-soluble non-protein part are removed in decortication the soybean, compare with other protein, it is the highest that it digests and assimilates biological value in vivo, the soybean protein isolate digestibility reaches 93%～97%, effective immunocyte in the added body, can help health to make new organization to substitute the tissue that breaks down, to the various nutrition of cell delivery, make enzyme in vivo, helping food conversion is energy, and essential amino acids content is abundant, unrighted acid is also higher, and is therefore nutritious.In the present invention, described soybean protein isolate is the normally used in the art product of selling in the market, for example is to be selected from the soybean protein isolate that Shandong Wan Defu industry group sells with trade name WDFPRO 930; The soybean protein isolate that Shandong king's Yu vegetable protein Co., Ltd sells with trade name non-transgenic soybean protein isolate.
In the present invention, described Arabic gum hydrophilic colloid is the water-soluble macromolecule polysaccharide, and they have multiple functional characters such as thickening, gelling, film forming and emulsification.In batter, add colloid and can increase viscosity, good film forming is provided, help to improve the freeze-thaw stability of product, prevent water translocation, improve the adhesive capacity of coating, therefore can in microwave heating process, bring into play certain resistance effect.In numerous hydrophilic colloids, Arabic gum obtains to use widely in edible film prescription and frozen food with its viscosity higher, hydrophily and good heat endurance and freeze-thaw stability.And Arabic gum is showing good emulsifying activity and emulsion stability in the pH scope widely.In the present invention, described Arabic gum is the normally used in the art product of selling in the market, for example is to be selected from the Arabic gum that Arabic gum that French CNI company sells with commodity EFICACIA by name, German WILLY-BENECK company are sold.
In the present invention; the cross-linking reaction of the outer most of food proteins of described glutamine transaminage (TG) catalytic body; for example casein, soybean protein, myosin, actin, glutelin, fowls egg protein etc.; acyl group transfer reaction by catalysis peptide bond glutaminyl residue; between the range protein molecule or within form ε-(γ-paddy amine acyl) lysine key; thereby improve the functional character of range protein, as nutritive value, quality structure, mouthfeel, storage period etc.In the present invention, described glutamine transaminage is the normally used in the art product of selling in the market, for example is to be selected from Nanning Pang Bo bioengineering Co., Ltd with the glutamine transaminage of trade name glutamine transaminage (TG enzyme) sale, the glutamine transaminage that a ring Fine Chemical Co., Ltd sells with trade name TG-M.
In the present invention, the english abbreviation of described trishydroxymethylaminomethane hydrochloride buffer is Tris-HCl, and it can be used as biological buffer, additive.In the present invention, described trishydroxymethylaminomethane hydrochloride buffer is with the normally used in the art product trishydroxymethylaminomethane of selling in the market, the cushioning liquid that hydrochloric acid is prepared voluntarily, for example is to be selected from Shanghai Chemical Reagent Co., Ltd., Sinopharm Group with the trishydroxymethylaminomethane of trade name trishydroxymethylaminomethane (Tris) sale, the trishydroxymethylaminomethane that Shantou Xilong Chemical Industry Co., Ltd sells with trade name trishydroxymethylaminomethane (Tris).Amount of preparation is that the compound method of the Tris-HCl buffer solution (pH8.0) of 1L is: (i) weighing 121.1gTris places the 1L beaker.The deionized water that (ii) adds about 800mL, fully stirring and dissolving.(iii) add concentrated hydrochloric acid 42mL, regulating needed pH value is 8.0.(iv) dissolving is settled to 1L.(v) behind the autoclave sterilization, room temperature preservation.Attention: set up the pH value again after should making solution be cooled to room temperature, because the pH value of Tris solution is very big with the variation of temperature difference, 1 ℃ of the every rising of temperature, the pH value of solution approximately reduces by 0.03 unit.
In the present invention, preferably, described Compositional film combination of freezing pre-fried food is made up of following component by weight:
30.0-50.0 part soybean protein isolate
10.0-12.0 part Arabic gum
1.0-2.0 part glutamine transaminage
800 parts of pH8.0 trishydroxymethylaminomethane hydrochloride buffers.
More preferably, it is made up of following component by weight:
40.0 part soybean protein isolate
10.0 part Arabic gum
1.5 part glutamine transaminage
800 parts of pH8.0 trishydroxymethylaminomethane hydrochloride buffers.
The invention still further relates to the preparation method of described Compositional film combination of freezing pre-fried food, it is characterized in that the step of this method is as follows:
(i) 20.0-60.0 weight portion soybean protein isolate is dissolved in the 800 weight portion pH8.0 trishydroxymethylaminomethane hydrochloride buffers, is heated to 70-80 ℃, it is dissolved fully, obtain soybean protein isolate solution;
(ii) then, the solution that step (i) is obtained is cooled to below 45 ℃, and then adds 0.8-2.4 weight portion glutamine transaminage, at 40-50 ℃ of insulation 30-50min, then is cooled to room temperature again;
(iii) follow, add according to 200 parts of the Arabic gum weight meter 8.0-15.0 weight portion Arabic gum aqueous solution in the solution that (ii) obtains toward step, carry out homogeneous, obtain a kind of uniform solution, be described Compositional film combination of freezing pre-fried food;
(iv) last, the composition that step is (iii) obtained is coated on the clean glass plate, obtains the composite film of described freezing pre-fried food after the drying, is stored in the drier standby.
Described coating is the coating technique that adopts those skilled in the art to know, for example spraying technology, flow coat technology etc.
In the present invention, preferably, this method is used following by weight raw material:
30.0-50.0 part soybean protein isolate
10.0-12.0 part Arabic gum
1.0-2.0 part glutamine transaminage
800 parts of pH8.0 trishydroxymethylaminomethane hydrochloride buffers.
More preferably, this method is used following by weight raw material:
40.0 part soybean protein isolate
10.0 part Arabic gum
1.5 part glutamine transaminage
800 parts of pH8.0 trishydroxymethylaminomethane hydrochloride buffers.
The invention still further relates to the spring roll that uses above-mentioned Compositional film combination of freezing pre-fried food to make, the content that it is characterized in that described Compositional film combination of freezing pre-fried food is in spring roll gross weight 1.0-5.0%.
Described spring roll is keeping the fragility of pre-fried spring roll and the characteristic that do not chap after the stored frozen with after the heated by microwave.
The invention still further relates to and use described Compositional film combination of freezing pre-fried food to make the method for spring roll, it is characterized in that the step of this method is as follows:
(i) 1000 weight portion wheat flours, 18-22 weight portion salt, 990-1100 weight parts water are added to stir 6-9min in the dough mixing machine;
(ii) the starch adhesive that step (i) is accomplished fluently is poured colloid mill into and is ground, and repeats to grind 2 times, at room temperature leaves standstill the face 40min that wakes up again;
(iii) adopt spraying film covering method continuously, setting the skin-making machine bowl temperature is 150-160 ℃, the starch adhesive that step is (ii) obtained is behind moulding 3-5s on the skin-making machine roller, spray the described Compositional film combination of freezing pre-fried food of one deck at once, pass through the rapid dry 5-8s of high temperature cylinder of skin-making machine again;
(iv) the spring roll wrapping of the described Compositional film combination of freezing pre-fried food of coating that (iii) obtains in step packs into spring roll with filling;
(v) at spring roll fried 5-6min in 165-175 ℃ of oil of the described Compositional film combination of freezing pre-fried food of coating that step (iv) obtains, treat that spring roll is light golden rod yellow and takes out, after the cooling, spring roll is sent into-30 ℃ of quick-frozen chamber quick-frozen 5-10min through conveyer belt; The spring roll central temperature reaches below-18 ℃, freezing preservation under-20 ℃ of conditions.
In the present invention, described dough mixing machine is the normally used in the art product of selling in the market, for example is that dough mixing machine is that American-European good Food Machinery Corporation is with trade name OMJ-120 product sold.
Described colloid mill is the normally used in the art product of selling in the market, for example is that Shanghai Ai Sijie system pump Co., Ltd is with trade name Ai Sijie JM-FB colloid mill product sold.
Described spring roll skin-making machine is the normally used in the art product of selling in the market, for example is that Taiwan An Kou food machinery limited company is with the semi-automatic spring roll skin-making machine of trade name SRPF product sold.
Below the present invention will be described in more detail.
Move outside because of moisture after freezing, heating using microwave at pre-fried spring roll and to cause the problem of deterioration in quality, studied the composite film of coating soybean protein isolate-colloid keeping the influence of spring roll wrapping crack performance.
Test method:
1, the mensuration of microwave heating temperature curve
Select 5 close samples of size to put into microwave workstation, temperature probe is put into different parts in advance, choose different heating power and time re-heat, the musculus cutaneus layer variations in temperature of the described freezing pre-fried food of not filming and film of real time record, triplicate is averaged.
In the present invention, the microwave workstation of use for example is the MWS-8 microwave workstation of Canadian Fiso company, many flux closed microwave chem workstation of Xinyi Microwave Chemistry Tech Co., Ltd..
2, sem observation
The musculus cutaneus layer sample of the described freezing pre-fried food of not filming and film is placed under 4 ℃, pentanediol with 2.5% is fixed, with the rinsing of 0.1mol/L phosphate buffer for several times, fix with 1% tetrahydro osmium again, after the 0.1mol/L phosphate buffer rinsing for several times, dewater with 30%, 50%, 70%, 90%, 100% ethanol gradient respectively, the isoamyl acetate transition, critical point drying, ion sputtering, sem observation.
In the present invention, ion sputtering is meant that under the effect of high pressure 1500V, residual gas molecule is ionized, and forms plasma, and cation bombards Metal Palladium under electric field quickens, and makes metallic atom be splashed to the surface of sample, forms conducting film.
The ESEM that uses for example is that Jeol Ltd. is with trade name SEM (SEM) S-2600N product sold.
3, composite film properties of described freezing pre-fried food and outward appearance assessment method
The composite film properties of described freezing pre-fried food is the apparent characteristics such as intercepting difficulty, pliability and color and luster of its film of integrated survey, and its assay method is the hedonic scoring system that those skilled in the art know.
The phenomenon of getting damp is to investigate the hygroscopicity of the composite film of described freezing pre-fried food at duration of storage.Its assay method is to get the composite film of smooth, clean, the flawless freezing pre-fried food of 40mm * 40mm to place measuring cup, dry 2h is to constant mass in 105 ℃ of baking ovens, putting into temperature is that 20 ℃ of relative humidity (RH) are 65% constant-temperature constant-humidity environment moisture absorption 2d, measures the mass change of this film self.The hygroscopicity of the composite film of described freezing pre-fried food adopts following film to increase matter percentage to represent:
Hydroscopicity (%)=(W
2-W
1)/W
2
In the formula: W
1-the initial mass of the composite film of described freezing pre-fried food when being dried to constant mass, g; W
2The quality of the composite film of described freezing pre-fried food after the-moisture absorption, g.
The hydroscopicity of described film＞10% has been counted the phenomenon of getting damp, and hydroscopicity≤10% is counted does not have the phenomenon of getting damp.
The composite film thickness determination of described freezing pre-fried food is, choose the composite film of smooth, clean, flawless thin freezing pre-fried food, 3 of the long 13cm of cutting, wide 1cm film samples, go up each sample at YG141 film thickness instrument (Shanghai people's instrument Electronics Co., Ltd.) and get 5 point measurements, average as the thickness of this film, unit represents with mm.
The dry complexity of described film, the composite film liquid of promptly described freezing pre-fried food coating back be at 25 ℃, and relative humidity (RH) is that balance 48h measures its surperficial wetness degree in 50% the environment.Dry difficulty or ease assay method is 10 subjective appreciation personnel of tissue in process of the test, adopts the dry complexity of the method evaluation product of marking, and surperficial bone dry is counted 25 fens, and the most sticking hand in surface is counted 0 fen, and intermediate value is pressed linear distribution.
The uniformity of described film is to investigate the deviation maximum that film forms back thickness, smooth for choosing, clean, the flawless film of its assay method, 3 of the long 13cm of cutting, wide 1cm film samples, go up each sample at YG141 film thickness instrument (Shanghai people's instrument Electronics Co., Ltd.) and get 10 point measurements, get the poor of maximum and minimum of a value, difference is that 0.02mm counts 25 fens, and difference is 0.10 to count 0 fen, and intermediate value is pressed linear distribution.
The adhesive mensuration of described film is that respectively at clean slide, the composite film liquid of coating freezing pre-fried food is taken this film off on the hair slide after the oven dry.Owing to there is not a corresponding Instrument measuring, can only be with feel, the complexity of peeling off according to this film is the adherence of its film relatively, and this film is difficult more peels off that then its adherence is good more.Film on the hair slide is peeled off than the film difficulty on the clean slide, and its adherence on the hair slide is better.Have only the strong film of adherence could more effectively bring into play preservation.Adhesive power depends on cohesive force between the adhesive force of this film and dielectric surface and film ingredient, and the smoothness of dielectric surface is also influential to a certain extent, and coarse more its adherence in surface is good more.10 subjective appreciation personnel of tissue in the process of the test adopt the method for giving a mark to evaluate the adherence of product, experience the even stressing conditions that film is peeled off from the hair slide, and counting of stressed maximum is 25 minutes, and minimum counts 0 fen, and intermediate value is pressed linear distribution.
Described film-strength is judged by tensile strength, its method is to take to choose smooth, clean, flawless film, 10 of the long 22cm of cutting, wide 1cm film samples, according to the GB1040-1979 standard, the universal testing machine that adopts German Zwick company to produce carries out the mensuration of tensile strength, set between two jaws that it is initial apart from 10cm, the record tensile strength.
Tensile strength=F/ (b * d)
In the formula:
The F-tensile strength, N;
The b-specimen width, mm;
The d-sample thickness, mm.
Tensile strength is 8N/mm
2Count 0 fen, 40N/mm
2Count 25 fens, intermediate value is pressed linear distribution.
Total points (full marks 100 minutes) is to estimate the examination mode of the composite film combination property of freezing pre-fried food, and soon dry difficulty or ease, the uniformity, adherence, intensity four indices (the individual event full marks the are 25 fens) obatained score of shaping membrane add and get final product.
Fragility adopts the scoring method of inspection, organize 10 subjective appreciation personnel, adopts the fragility of the method evaluation product of marking, and the brittleness index best result is 9 minutes, minimumly is divided into 1 fen, and 9 fens expression appearances are crisp, it is promptly broken to enter the mouth; Represented that fragility was obvious, it is promptly broken to nibble in 8 minutes; 7 fens expression fragility is moderate but need slightly firmly to chew; Represented slightly fragility in 6 minutes, chew still and can receive; Represented that crust was hard in 5 minutes, chew still and can receive; 4 minutes～2 minutes slightly soft, the no fragility of expression epidermis; 1 fen wet soft, no fragility of expression epidermis (bright red, Huang Yizhen. the analysis of food sense organ is crossed the threshold [M]. Beijing: China Light Industry Press, 1993.33-38).
Result of the test:
One, soybean protein isolate concentration is to the influence of Compositional film combination of freezing pre-fried food film forming of the present invention
Because have a large amount of hydrogen bonds, hydrophobic bond, ionic bond etc. in the soybean protein isolate molecular structure, the mechanical property of its structure is better than polysaccharide and panniculus system, therefore at first should understand the influence of soybean protein isolate to described film forming.Its result of study is listed in table 1.
Table 1 soybean protein isolate content is to the influence of film properties
The above results shows that when soybean protein isolate concentration was 10g/L, described composition film was difficult to form, and can only form tiny sheet fragment; When soybean protein isolate concentration was 60g/L, described composition film had bulk not dissolve dough, and compactness is bad, and there is pore inside, and thickness is bigger.When soybean protein isolate content is 30-50g/L, described composition film softness, smooth surface, thickness is moderate, can take off and get.Therefore, soybean protein isolate concentration 30-50g/L is suitable in Compositional film combination of freezing pre-fried food of the present invention.
Two, Arabic gum concentration is to the influence of Compositional film combination of freezing pre-fried food film forming of the present invention
Arabic gum is the water-soluble macromolecule polysaccharide, and they have multiple functional characters such as thickening, gelling, film forming and emulsification.In batter, add colloid and can increase viscosity, good film forming is provided, help to improve the freeze-thaw stability of product, prevent water translocation, improve the adhesive capacity of coating, therefore can in microwave heating process, bring into play certain resistance effect, and Arabic gum have good emulsifying activity and emulsion stability in very wide pH scope.Studied the influence of Arabic gum concentration to Compositional film combination of freezing pre-fried food film forming of the present invention, it the results are shown in table 2.
Table 2 Arabic gum consumption is to the influence of filming performance
As shown in Table 2, when Arabic gum concentration was low, the film pliability is poor, and was more crisp, is difficult for taking off film; During the Arabic gum excessive concentration, the water imbibition of film is big more, and drying time is long, influences film forming.Along with the increase of Arabic gum content, the mechanical performance of film changes, and the soft degree of film increases, extend drying time, and the phenomenon of getting damp appears, its main cause is that the intermolecular binding of film forming liquid polymer chain and total coagulability reduce, and makes film be easy to elongation and the reduction of glassy state temperature.Therefore, the Arabic gum consumption is comparatively suitable at 10-12g/L in the film forming liquid.
Three, glutamine transaminage crosslinking agent (TG) concentration is to the influence of Compositional film combination of freezing pre-fried food film forming of the present invention
Tested the influence of different glutamine transaminage crosslinking agents (TG) concentration to film composition film forming of the present invention, it the results are shown in table 3.
Table 3 TG consumption is to the influence of filming performance
The result of table 3 clearly illustrates that; glutamine transaminage (TG) improves significantly to Compositional film combination of freezing pre-fried food film forming of the present invention; its reason mainly is that TG is the intermolecular or interior enzyme that forms ε-(γ-Gu Anxianji) lysine covalent bond of molecule of a kind of catalytic proteins; the catalysis casein; lactoglobulin; myosin; γ-amide groups on the glutamine residue of protein such as soybean protein is connected with epsilon-amino on the bad oxygen acid residue; make it form ε-(γ-Gu Anxianji) lysine covalent bond; thereby change the 26S Proteasome Structure and Function character of protein, give distinctive matter structure of food protein and mouthfeel.The result of table 3 clearly illustrates that also the concentration of TG can not make the performance of film obtain bigger improvement after surpassing certain value, and is difficult for drying, so TG concentration 1.0-2.0g/L is suitable in Compositional film combination of freezing pre-fried food of the present invention.
Four, the optimization of Compositional film combination of freezing pre-fried food composition of the present invention and membrance casting condition thereof
On the basis of above-mentioned experiment, choose soybean protein isolate, Arabic gum, these 3 factors of TG, each factor selects 3 levels to carry out orthogonal experiment, dry difficulty or ease, the uniformity, adherence and intensity according to rete, overall merit is carried out in combination determine optimum consumption prescription, it the results are shown in following table 4 and 5.
Table 4 orthogonal experiment plan is taken into account the result
Table 5 result of the test analysis of variance table
From range analysis as can be seen, in the R value of three factors, the extreme difference maximum of B, A equates with C, less.This presentation of results Arabic gum is the main factor that influences the film moulding, and soybean protein isolate is relative with the influence of TG less.And determine that thus best film forming raw material proportioning is A
2B
1C
2, that is: soybean protein isolate 40g/L, Arabic gum 10g/L, TG1.5g/L have been listed in the 4th in the table 4, can omit further confirmatory experiment.
By table 5 The results of analysis of variance as can be seen, the significant difference (F Value＜F between each level of soybean protein isolate, Arabic gum and TG
0.05, Pr＜0.05).
Five, measured the microwave re-heat temperature curve of the spring roll of coating Compositional film combination of freezing pre-fried food of the present invention
The variations in temperature of the mensuration spring roll cortex and the filling heart as shown in Figure 1 under the power of 600W.
In the re-heat process of the spring roll of not filming, it is poor that the filling heart and epidermis all have uniform temperature, as shown in Figure 1a.Mainly contain several respects reason: at first be owing to the different temperature difference that produce of the composition of the filling heart and skin, low through fried cortex water activity, the polar molecule that contains is few, and is relatively poor to the feeling ability of microwave, so temperature raises slowly, and the filling heart is just in time opposite; When next was heating using microwave, suffered microwave action was from all directions, and the microwave energy that the food centre is accepted is many, and within a short period of time, heat can't be delivered to the outside again, and therefore, its central temperature can raise rapidly because of heat accumulation; Once more; food surface is after accepting the living heat of microwave energy; moisture wherein can become steam evaporation rapidly and surperficial heat is is partly scattered and disappeared, and environment temperature on every side generally will be lower than the temperature of food surface, so " the surface low-temperature phenomenon " of relative interior high temperature appears in regular meeting.By Fig. 1 b as can be seen, be coated with the spring roll cortex behind the composite film of soybean protein isolate-colloid and the temperature difference of the filling heart and diminish, epidermis heats up and obviously accelerates.Explanation spreads upon the composite film of soybean protein isolate-colloid on the cortex, also helps to improve the microwave feeling ability of cortex, dwindles surface and temperature inside difference, and the quick re-heat of this low temperature to pre-fried product has very important meaning.
Six, the electron microscopic observation result of the spring roll of coating and uncoated Compositional film combination of freezing pre-fried food of the present invention as shown in Figure 2.
As seen from Figure 2, the blank sample cortex construction that Fig. 2 a does not film is mixed and disorderly, and fracture is serious, the irregular expansion of starch granules, cause the structure of dough hole after the heating more, the passage of water that therefore can be used as in the microwave re-heat process transmits moisture, the phenomenon that causes the surface to soak; And Fig. 2 b is dense through the formation of the cortex after filming structure, and the space is less, and surfacing has good blockage effect.
The present invention is directed to the problem that causes the bad change of product quality after the re-heat of freezing pre-fried spring roll microwave because of the fragility forfeiture, application by the composite film of soybean protein isolate-colloid stops water translocation and improves the absorbability of spring roll wrapping to microwave, dwindle the thermograde between the spring roll epidermis and the filling heart, can keep the fragility feature after the pre-fried spring roll heated by microwave preferably.In the laboratory, be that the edible coating of soybean protein isolate 40g/L, Arabic gum 10g/L, glutamine transaminage 1.5g/L is made spring roll with this optimization of C, fried in advance, cooling packing put-25 ℃ after freezing one month with the direct re-heat of microwave, product still can keep good integrality.
[beneficial effect]
The present invention has following beneficial effect:
The composite film of soybean protein isolate-colloid has used in the glutamine transaminage catalysis soybean protein isolate γ-amide groups on the glutamine residue to be connected with epsilon-amino on the bad oxygen acid residue; make it form ε-(γ-Gu Anxianji) lysine covalent bond; thereby change the 26S Proteasome Structure and Function character of protein; limit the suction of musculus cutaneus starch and the be full of cracks and the moisture penetration on the musculus cutaneus surface that the structural breakdown effect causes after the coating, given the musculus cutaneus structure stronger mechanical property indirectly.Arabic gum is as a kind of fibre of plant colloid that derives from, and the high and low viscosity of purity is so thereby can absorb moisture effectively reduces the musculus cutaneus internal moisture, the formation of ice crystal when effectively reducing quick-frozen.Film toughness after composite is big, be difficult for breaking.
Preparation optimization by the composite film of soybean protein isolate-colloid, performance measurement and unique one-shaping technique, comparatively perfect structure the preparation and the application system of the composite film of soybean protein isolate-colloid.Use by this system can keep fragility feature and the apparent characteristic after the pre-fried spring roll heated by microwave preferably, has satisfied the demand of consumer to fried class microwave re-heat food.
[description of drawings]
Fig. 1 is the temperature rise curve of pre-fried spring roll microwave re-heat
A) do not film; B) film; The amount of filming 3.0ml
Fig. 2 is the electron microscope scanning figure of spring roll cortex
A) do not film; B) film; The amount of filming 3.0ml
[specific embodiment]
Embodiment 1: the method according to this invention is made spring roll
At first, prepare Compositional film combination of freezing pre-fried food of the present invention, its step is as follows:
(i) 40.0 weight portion soybean protein isolates are dissolved in 800 weight portion pH, the 8.0 trishydroxymethylaminomethane hydrochloride buffers, are heated to 80 ℃, it is dissolved fully, obtain soybean protein isolate solution;
(ii) then, the solution that step (i) is obtained is cooled to below 45 ℃, and then adds 1.5 weight portion glutamine transaminages, at 45 ℃ of insulation 50min, then is cooled to room temperature again;
(iii) follow, add according to the Arabic gum weight meter 10.0 weight portion Arabic gum aqueous solution 200 weight portions in the solution that (ii) obtains toward step, its solution carries out homogeneous, obtains a kind of uniform Compositional film combination of freezing pre-fried food.
Then, above-mentioned uniform Compositional film combination of freezing pre-fried food is applied in the manufacturing process of spring roll, its step is as follows:
A, 1000 weight portion wheat flours, 20 weight portion salt, 1000 weight parts waters are added in the dough mixing machine that American-European good Food Machinery Corporation sells with trade name OMJ-120 stir 9min;
B, the starch adhesive that step a) is accomplished fluently are poured the colloid mill that Shanghai Ai Sijie system pump Co., Ltd sells with trade name Ai Sijie JM-FB colloid mill into and are ground, and repeat to grind 2 times, at room temperature leave standstill the face 40min that wakes up again;
C, the spring roll skin-making machine that uses Taiwan An Kou food machinery limited company to produce with the semi-automatic spring roll skin-making machine sale of trade name SRPF, adopt spraying film covering method continuously, setting the skin-making machine bowl temperature is 155 ℃, the starch adhesive that step b) is obtained is behind moulding 4s on the skin-making machine roller, spray the even Compositional film combination of freezing pre-fried food that one deck prepares in front at once, pass through the rapid dry 6s of high temperature cylinder of described skin-making machine again;
The spring roll wrapping of d, the described Compositional film combination of freezing pre-fried food of coating that obtains in step c) packs into spring roll with filling;
The spring roll of e, the described Compositional film combination of freezing pre-fried food of coating that obtains in step d), in the special oil of German Ba Qiao trip's hotel cooking apparatus Co., Ltd production is already complained and quarrel loudly, fried 5-6min in 170-172 ℃ of maize germ oil, treat that spring roll is light golden rod yellow and takes out, after the cooling, spring roll is sent into-30 ℃ of quick-frozen chamber quick-frozen 5-10min through conveyer belt; The spring roll central temperature reaches below-18 ℃, freezing preservation under-20 ℃ of conditions.
Then, the fragility of resultant spring roll has been carried out following mensuration:
Single freezing spring roll behind the above-mentioned drop oil adopts the evaluation of above-mentioned fragility methods of marking after being cooled to 40 ℃, its result is 9.5 minutes;
Behind-20 ℃ of freezing 10d, the single freezing spring roll 30s that reheats under 650 watts microwave condition adopts above-mentioned fragility methods of marking, and its result is 9.3 minutes;
Behind-20 ℃ of freezing 30d, the single freezing spring roll 30s that reheats under 650 watts microwave condition adopts above-mentioned fragility methods of marking, and its result is 9.0 minutes.
Embodiment 2: the method according to this invention is made spring roll
At first, prepare Compositional film combination of freezing pre-fried food of the present invention, its step is as follows:
(i) 50.0 weight portion soybean protein isolates are dissolved in the 800 weight portion pH8.0 trishydroxymethylaminomethane hydrochloride buffers, are heated to 80 ℃, it is dissolved fully, obtain soybean protein isolate solution;
(ii) then, the solution that step (i) is obtained is cooled to below 45 ℃, and then adds 2.0 weight portion glutamine transaminages, at 50 ℃ of insulation 45min, then is cooled to room temperature again;
(iii) last, add according to the Arabic gum weight meter 8.0 weight portion Arabic gum aqueous solution 200 weight portions in the solution that (ii) obtains toward step, its solution carries out homogeneous, obtains a kind of uniform Compositional film combination of freezing pre-fried food.
Then, above-mentioned uniform Compositional film combination of freezing pre-fried food is applied in the manufacturing process of spring roll, its step is as follows:
A, 1000 weight portion wheat flours, 20 weight portion salt, 1000 weight parts waters are added in the dough mixing machine that American-European good Food Machinery Corporation sells with trade name OMJ-120 stir 9min;
B, the starch adhesive that step a) is accomplished fluently are poured the colloid mill that Shanghai Ai Sijie system pump Co., Ltd sells with trade name Ai Sijie JM-FB colloid mill into and are ground, and repeat to grind 2 times, at room temperature leave standstill the face 40min that wakes up again;
C, the spring roll skin-making machine that uses Taiwan An Kou food machinery limited company to produce with the semi-automatic spring roll skin-making machine sale of trade name SRPF, adopt spraying film covering method continuously, setting the skin-making machine bowl temperature is 155 ℃, the starch adhesive that step b) is obtained is behind moulding 5s on the skin-making machine roller, spray the Compositional film combination of freezing pre-fried food that one deck prepares previously at once, pass through the rapid dry 6s of high temperature cylinder of described skin-making machine again;
The spring roll wrapping of d, the described Compositional film combination of freezing pre-fried food of coating that obtains in step c) packs into spring roll with filling;
The spring roll of e, the described Compositional film combination of freezing pre-fried food of coating that obtains in step d), in the special oil of German Ba Qiao trip's hotel cooking apparatus Co., Ltd production is already complained and quarrel loudly, fried 5-6min in 170-172 ℃ of maize germ oil, treat that spring roll is light golden rod yellow and takes out, after the cooling, spring roll is sent into-30 ℃ of quick-frozen chamber quick-frozen 5-10min through conveyer belt; The spring roll central temperature reaches below-18 ℃, freezing preservation under-20 ℃ of conditions.
Then, the fragility of resultant spring roll has been carried out following mensuration:
Single freezing spring roll behind the above-mentioned drop oil adopts the evaluation of above-mentioned fragility methods of marking after being cooled to 40 ℃, its result is 9.4 minutes;
Behind-20 ℃ of freezing 10d, the single freezing spring roll 30s that reheats under 650 watts microwave condition adopts above-mentioned fragility methods of marking, and its result is 9.2 minutes;
Behind-20 ℃ of freezing 30d, the single freezing spring roll 30s that reheats under 650 watts microwave condition adopts above-mentioned fragility methods of marking, and its result is 8.8 minutes.
Embodiment 3:
This embodiment is to use the comparative example of glycerine
According to the method for having published an article make spring roll (Fan Daming, Chen Wei, Zhao Jianxin, Tian Fengwei, Yan Qing opens Hao. improve fragility [P] after the pre-fried spring roll heating using microwave with soybean protein film. EI, 2007,23 (9): 265-268).
At first, the Compositional film combination during preparation has been published an article, its step is as follows:
(i) 40.0 weight portion soybean protein isolates are dissolved in the 1000 weight portion pH8.0 trishydroxymethylaminomethane hydrochloride buffers, are heated to 75 ℃, it is dissolved fully, obtain soybean protein isolate solution;
(ii) then, the solution that step a) is obtained is cooled to below 50 ℃, and then adds 15 weight portion glycerine, 1.5 weight portion glutamine transaminages, at 50 ℃ of insulation 30min, then is cooled to room temperature again, promptly gets stand-by Compositional film combination.
Then, above-mentioned stand-by Compositional film combination is applied in the manufacturing process of spring roll, its step is as follows:
A, 1000 weight portion wheat flours, 18 weight portion salt, 1000 weight parts waters are added in the dough mixing machine that American-European good Food Machinery Corporation sells with trade name OMJ-120 stir 5-8min;
B, the starch adhesive that step a) is accomplished fluently are poured the colloid mill that Shanghai Ai Sijie system pump Co., Ltd sells with trade name Ai Sijie JM-FB colloid mill into and are ground, and repeat to grind 2 times, at room temperature leave standstill the face 40min that wakes up again;
C, the spring roll skin-making machine that uses Taiwan An Kou food machinery limited company to produce with the semi-automatic spring roll skin-making machine sale of trade name SRPF, adopt spraying film covering method continuously, setting the skin-making machine bowl temperature is 154 ℃, the starch adhesive that step b) is obtained is behind moulding 3s on the skin-making machine roller, spray the Compositional film combination that one deck prepares previously at once, pass through the rapid dry 5s of high temperature cylinder of described skin-making machine again;
The spring roll wrapping of d, the described Compositional film combination of coating that obtains in step c) packs into spring roll with filling;
The spring roll of e, the described Compositional film combination of coating that obtains in step d), in the special oil of German Ba Qiao trip's hotel cooking apparatus Co., Ltd production is already complained and quarrel loudly, fried 5-6min in 170 ℃ of maize germ oils, treat that spring roll is light golden rod yellow and takes out, after the cooling, spring roll is sent into-30 ℃ of quick-frozen chamber quick-frozen 5-10min through conveyer belt; The spring roll central temperature reaches below-18 ℃, freezing preservation under-20 ℃ of conditions.
Then, the fragility of resultant spring roll has been carried out following mensuration:
Single freezing spring roll behind the above-mentioned drop oil adopts the evaluation of above-mentioned fragility methods of marking after being cooled to 40 ℃, its result is 9.1 minutes;
Behind-20 ℃ of freezing 10d, the single freezing spring roll 30s that reheats under 650 watts microwave condition adopts above-mentioned fragility methods of marking, and its result is 9.0 minutes;
Behind-20 ℃ of freezing 30d, the single freezing spring roll 30s that reheats under 650 watts microwave condition adopts above-mentioned fragility methods of marking, and its result is 8.3 minutes.
Result by above-mentioned three embodiment can draw, and the fragility after using the fragility of Compositional film combination of freezing pre-fried food making spring roll of the present invention (embodiment 1, embodiment 2) and refrigerating the microwave re-heat all is better than the product (embodiment 3) according to the bibliographical information making significantly.Particularly preserving product behind the 30d at low temperatures has more tangible fragility and improves effect, the freezing spring roll product quality excellence that these abundant identity basis the present invention make, cold storage stability is outstanding, and further developing of freezing pre-fried food played the guidance quality effect.
Claims (9)
1, a kind of Compositional film combination of freezing pre-fried food is characterized in that it is made up of following component by weight:
20.0-60.0 part soybean protein isolate
8.0-15.0 part Arabic gum
0.8-2.4 part glutamine transaminage
800 parts of pH8.0 trishydroxymethylaminomethane hydrochloride buffers.
2, Compositional film combination of freezing pre-fried food according to claim 1 is characterized in that it is made up of following component by weight:
30.0-50.0 part soybean protein isolate
10.0-12.0 part Arabic gum
1.0-2.0 part glutamine transaminage
800 parts of pH8.0 trishydroxymethylaminomethane hydrochloride buffers.
3, Compositional film combination of freezing pre-fried food according to claim 1 is characterized in that it is made up of following component by weight:
40.0 part soybean protein isolate
10.0 part Arabic gum
1.5 part glutamine transaminage
800 parts of pH8.0 trishydroxymethylaminomethane hydrochloride buffers.
4, according to the preparation method of the described Compositional film combination of freezing pre-fried food of each claim among the claim 1-3, it is characterized in that the step of this method is as follows:
(i) 20.0-60.0 weight portion soybean protein isolate is dissolved in the 800 weight portion pH8.0 trishydroxymethylaminomethane hydrochloride buffers, is heated to 70-80 ℃, it is dissolved fully, obtain soybean protein isolate solution;
(ii) then, the solution that step (i) is obtained is cooled to below 45 ℃, and then adds 0.8-2.4 weight portion glutamine transaminage, at 40-50 ℃ of insulation 30-50min, then is cooled to room temperature again;
(iii) follow, add according to 200 parts of the Arabic gum weight meter 8.0-15.0 weight portion Arabic gum aqueous solution in the solution that (ii) obtains toward step, carry out homogeneous, obtain a kind of uniform solution, be described Compositional film combination of freezing pre-fried food;
(iv) last, the composition that step is (iii) obtained is coated on the clean glass plate, obtains the composite film of described freezing pre-fried food after the drying, is stored in the drier standby.
5, method according to claim 4 is characterized in that the following by weight raw material of this method use:
30.0-50.0 part soybean protein isolate
10.0-12.0 part Arabic gum
1.0-2.0 part glutamine transaminage
800 parts of trishydroxymethylaminomethane hydrochloride buffers.
6, method according to claim 4 is characterized in that the following by weight raw material of this method use:
40.0 part soybean protein isolate
10.0 part Arabic gum
1.5 part glutamine transaminage
800 parts of trishydroxymethylaminomethane hydrochloride buffers.
7, use the spring roll that the described Compositional film combination of freezing pre-fried food of each claim is made among the claim 1-3, the content that it is characterized in that described Compositional film combination of freezing pre-fried food is in spring roll gross weight 1.0-5.0%.
8, spring roll according to claim 7 is characterized in that described spring roll is keeping the fragility of pre-fried spring roll and the characteristic that do not chap after the stored frozen with after the heated by microwave.
9,, it is characterized in that the step of this method is as follows according to the preparation method of the described spring roll of claim 7:
(i) 1000 weight portion wheat flours, 18-22 weight portion salt, 990-1100 weight parts water are added to stir 6-9min in the dough mixing machine;
(ii) the starch adhesive that step (i) is accomplished fluently is poured colloid mill into and is ground, and repeats to grind 2 times, at room temperature leaves standstill the face 40min that wakes up again;
(iii) adopt spraying film covering method continuously, setting the skin-making machine bowl temperature is 150-160 ℃, the starch adhesive that step is (ii) obtained is behind moulding 3-5s on the skin-making machine roller, spray one deck at once according to the described Compositional film combination of freezing pre-fried food of each claim among the claim 1-3, pass through the rapid dry 5-8s of high temperature cylinder of skin-making machine again;
(iv) in the spring roll wrapping of the described Compositional film combination of freezing pre-fried food of coating that (iii) obtains toward step with filling, pack into spring roll;
(v) at spring roll fried 5-6min in 165-175 ℃ of oil of the described Compositional film combination of freezing pre-fried food of coating that step (iv) obtains, treat that spring roll is light golden rod yellow and takes out, after the cooling, spring roll is sent into-30 ℃ of quick-frozen chamber quick-frozen 5-10min through conveyer belt; The spring roll central temperature reaches below-18 ℃, freezing preservation under-20 ℃ of conditions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101466785A CN101347192B (en) | 2008-09-05 | 2008-09-05 | Compositional film combination of freezing pre-fried food, their preparation method and use |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101466785A CN101347192B (en) | 2008-09-05 | 2008-09-05 | Compositional film combination of freezing pre-fried food, their preparation method and use |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101347192A true CN101347192A (en) | 2009-01-21 |
| CN101347192B CN101347192B (en) | 2012-02-01 |
Family
ID=40266303
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101466785A Active CN101347192B (en) | 2008-09-05 | 2008-09-05 | Compositional film combination of freezing pre-fried food, their preparation method and use |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101347192B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630724A (en) * | 2012-05-03 | 2012-08-15 | 苏州喜福瑞农业科技有限公司 | Method for producing crab cream spring rolls |
| CN104223340A (en) * | 2014-09-12 | 2014-12-24 | 成都希望食品有限公司 | Microwave pre-fried wrapping paste and method for processing cooked meat product by using wrapping paste |
| CN110731500A (en) * | 2019-10-15 | 2020-01-31 | 厦门众银润博生物科技有限公司 | Production method of edible film and fried food containing stuffing produced by edible film |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100341944C (en) * | 2005-09-30 | 2007-10-10 | 中国科学院理化技术研究所 | Edible packing membrane, and its preparing method and use |
| CN101199314A (en) * | 2006-12-12 | 2008-06-18 | 河南农业大学 | Novel process for preparing esculent film using glutamine transaminage modified protein |
-
2008
- 2008-09-05 CN CN2008101466785A patent/CN101347192B/en active Active
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630724A (en) * | 2012-05-03 | 2012-08-15 | 苏州喜福瑞农业科技有限公司 | Method for producing crab cream spring rolls |
| CN104223340A (en) * | 2014-09-12 | 2014-12-24 | 成都希望食品有限公司 | Microwave pre-fried wrapping paste and method for processing cooked meat product by using wrapping paste |
| CN104223340B (en) * | 2014-09-12 | 2016-08-31 | 成都希望食品有限公司 | Microwave pre-fried wrap up in slurry and use this wrap up in slurry processing cooked meat food method |
| CN110731500A (en) * | 2019-10-15 | 2020-01-31 | 厦门众银润博生物科技有限公司 | Production method of edible film and fried food containing stuffing produced by edible film |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101347192B (en) | 2012-02-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Zhu et al. | Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour | |
| Li et al. | A systematic review of rice noodles: Raw material, processing method and quality improvement | |
| Obadi et al. | Factors affecting frozen cooked noodle quality: A review | |
| CN103504203B (en) | A kind of preparation method of instant noodle | |
| CN111543499B (en) | Method for improving non-uniformity of oil return of moon cakes by using gel oil-based grease | |
| CN103584257B (en) | A kind of quality improver of rice and the preparation method of quick-frozen rice | |
| CN107529414B (en) | Preparation method of braised pork with preserved vegetable by taking Suhuai pig streaky pork as raw material | |
| KR102092294B1 (en) | Cookies including fermentated rice flour and method for preparing the same | |
| CN101347192B (en) | Compositional film combination of freezing pre-fried food, their preparation method and use | |
| WO2019006948A1 (en) | Bake-stable premix powder | |
| CN105875725B (en) | A kind of frozen yogurt milk freezes bread and preparation method thereof | |
| CN107568575A (en) | A kind of quick-frozen oat flour of high-quality and its processing method | |
| Zheng et al. | Changes in shelf life and quality of fresh hull‐less barley noodles during storage | |
| Wan et al. | Effects of LAB fermentation on physical properties of oat flour and its suitability for noodle making | |
| CN106035483B (en) | Tartary buckwheat and pumpkin biscuits and making method thereof | |
| CN110754629A (en) | Fish slice-sea sedge crisp and preparation process thereof | |
| Nugraheni et al. | Glycemic index of Coleus tuberosus crackers rich in resistant starch type III. | |
| CN115336616A (en) | Application of insoluble dietary fiber in preparation of baked food | |
| CN105595152B (en) | A kind of bacterial spore germinant extending the steamed bun shelf-life and the steamed bun prepared with it | |
| CN101878851B (en) | Method for preparing peanut protein and soybean protein composite gel | |
| WO2021207869A1 (en) | Preparation method for starch-lipid-protein complex, and application thereof | |
| CN105494864A (en) | Red date fruit roll and preparation method thereof | |
| CN100462015C (en) | Method for manufacturing instant noodles and instant noodles series | |
| Liu et al. | Effect of canna edulis ker flour on quality of quick‐frozen dumpling wrappers | |
| CN115644351B (en) | Method for improving fermentation activity of industrial yeast |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| CB03 | Change of inventor or designer information |
Inventor after: Fan Daming Inventor after: Zhang Hao Inventor after: Huang Jianlian Inventor after: Zhou Wenguo Inventor after: Chen Wei Inventor after: Zhao Jianxin Inventor before: Fan Daming Inventor before: Zhang Hao Inventor before: Chen Wei Inventor before: Zhao Jianxin |
|
| COR | Change of bibliographic data | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170216 Address after: Xinyang Road, Haicang District of Xiamen city of Fujian Province, No. 2508 361026 Patentee after: FUJIAN ANJOY FOOD Co.,Ltd. Patentee after: Jiangnan University Patentee after: WUXI HUASHUN MINSHENG FOOD Co.,Ltd. Patentee after: TAIZHOU ANJOY FOOD Co.,Ltd. Patentee after: LIAONING ANJING FOOD Co.,Ltd. Address before: 214028 Xinhua Road New District, Jiangsu, No. 12, Patentee before: Jiangnan University |
|
| CP03 | Change of name, title or address | ||
| CP03 | Change of name, title or address |
Address after: 361000 2508 Yang Xin Road, Haicang District, Fujian, Xiamen Patentee after: Anji Food Group Co.,Ltd. Patentee after: Jiangnan University Patentee after: WUXI HUASHUN MINSHENG FOOD Co.,Ltd. Patentee after: TAIZHOU ANJOY FOOD Co.,Ltd. Patentee after: LIAONING ANJING FOOD Co.,Ltd. Address before: 361026 2508 Yang Xin Road, Haicang District, Fujian, Xiamen Patentee before: FUJIAN ANJOY FOOD Co.,Ltd. Patentee before: Jiangnan University Patentee before: WUXI HUASHUN MINSHENG FOOD Co.,Ltd. Patentee before: TAIZHOU ANJOY FOOD Co.,Ltd. Patentee before: LIAONING ANJING FOOD Co.,Ltd. |