CN103783375A - Noodle powder - Google Patents
Noodle powder Download PDFInfo
- Publication number
- CN103783375A CN103783375A CN201210448196.1A CN201210448196A CN103783375A CN 103783375 A CN103783375 A CN 103783375A CN 201210448196 A CN201210448196 A CN 201210448196A CN 103783375 A CN103783375 A CN 103783375A
- Authority
- CN
- China
- Prior art keywords
- wheat
- flour
- noodle
- edible additive
- special
- 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.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 33
- 239000000843 powder Substances 0.000 title abstract 4
- 241000209140 Triticum Species 0.000 claims abstract description 51
- 235000021307 Triticum Nutrition 0.000 claims abstract description 51
- 235000013312 flour Nutrition 0.000 claims abstract description 49
- 239000000654 additive Substances 0.000 claims abstract description 28
- 230000000996 additive effect Effects 0.000 claims abstract description 28
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 20
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 10
- 229930003268 Vitamin C Natural products 0.000 claims description 10
- 235000019154 vitamin C Nutrition 0.000 claims description 10
- 239000011718 vitamin C Substances 0.000 claims description 10
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 5
- 108010015776 Glucose oxidase Proteins 0.000 claims description 5
- 239000004366 Glucose oxidase Substances 0.000 claims description 5
- 229920002907 Guar gum Polymers 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 5
- -1 acyl calcium lactate Chemical compound 0.000 claims description 5
- 229960002401 calcium lactate Drugs 0.000 claims description 5
- 239000001527 calcium lactate Substances 0.000 claims description 5
- 235000011086 calcium lactate Nutrition 0.000 claims description 5
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
- 229940116332 glucose oxidase Drugs 0.000 claims description 5
- 235000019420 glucose oxidase Nutrition 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 5
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 244000098338 Triticum aestivum Species 0.000 claims description 4
- 239000002932 luster Substances 0.000 abstract description 4
- 244000098345 Triticum durum Species 0.000 abstract 1
- 235000007264 Triticum durum Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 231100000252 nontoxic Toxicity 0.000 abstract 1
- 230000003000 nontoxic effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 230000008092 positive effect Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000005416 organic matter Substances 0.000 description 2
- 238000009736 wetting Methods 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Noodles (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to noodle powder, which mainly comprises 99.8 to 99.95 weight percent of wheat flour and 0.05 to 0.2 weight percent of edible additive. The noodle powder mainly comprises the wheat flour and the edible additive, and each ingredient of the edible additive is a natural organic substance, and is nontoxic and harmless; the wheat flour is prepared by proportionally grinding special wheat and ordinary hard wheat, protein content of the special wheat is 1 percent higher than that of ordinary wheat, and the chewiness, color and luster of the special wheat are better than those of the ordinary wheat; the processing properties of the noodle powder can be improved, browning can be prevented, the noodle breakage rate can be reduced, the color, luster and elasticity of noodle products can also be remarkably improved, and the effect of preserving the products to a certain extent can be achieved.
Description
Technical field
The present invention relates to a kind of noodle flour, belong to field of food.
Technical background
Flour is the staple of mankind's daily life, and particularly China is populous, and annual flour consumption figure is very large, and along with the raising of social progress and people's living standard, in order to adapt to different consumer groups' demand, the kind of flour is variation.The Flour product made from flour is also multifarious, and noodles are simple to operate with it, various informative being deeply loved by the public.While making noodles, the quality of flour is had to special requirement, and mostly adopt in the market long patent flour to make noodles, quality is difficult to guarantee, and the noodle color of making is brightless, elasticity is also bad, and some are in order to make noodle color beautiful, flexible, sulfur dioxide, lemon yellow in flour, are added and containing materials such as the rongalites of formaldehyde, these materials of excessive absorption will seriously have influence on people's health.
Summary of the invention
The object of the present invention is to provide a kind of high-quality, free of contamination noodle flour.
To achieve these goals, technical program of the present invention lies in having adopted a kind of noodle flour, mainly comprise wheat flour and edible additive, wheat flour accounts for 99.8% one 99.95%, and edible additive accounts for 0.05% one 0.2%.
Described wheat flour adopts ordinary rigid wheat and wheat special to press (50 1 60): the proportioning of (50 cry 0) grinds and forms.
Described wheat special is the wheat of protein content higher than common wheat 1-1.5%.
Described edible additive comprises the component of following weight percentage: guar gum 20%～30%, VC (vitamin C) 5% one 10%, CMC (sodium carboxymethylcellulose) 10% one 20%, glucose oxidase 0.2% one 0.5%, zytase 1% one 3%, hard acyl calcium lactate 10% one 20%, starch 20%---50%.
Noodle flour of the present invention, its chief component is wheat flour and edible additive, wherein each composition of edible additive used is natural organic matter, nonhazardous.Wheat flour utilizes wheat special and ordinary rigid wheat to arrange in pairs or groups in proportion to grind face and, and the wheat special of using in the present invention refers to that contained protein is higher than common wheat 1%, and protein content is wherein higher, and bite, color and luster are all better than common wheat.Noodle flour of the present invention not only can improve its processing characteristics, prevents brown stain, reduces strip-breaking rate; Can also obviously improve the elasticity of color and luster and the noodles of noodle product, and can play certain preservation to product.
The concrete manufacturing process of noodle flour of the present invention is to put in storage after wheat special and ordinary rigid wheat are mixed in proportion, again through threshing wheat, after screen, wash wheat and enter wheat wetting storehouse, at wheat wetting after 24 hours, entering flour mill grinds, add the edible additive of 0.05-0.2% to carry out quality improving, end product, packaging and warehousing simultaneously.
The each component of edible additive of the present invention is natural organic matter, after each composition of additive is mixed in proportion, after stirring, sieving, can make edible additive.
Each composition of edible additive is the extraordinary powdery solid of free-running property, No. CQ20 sieve all stipulating by standard GB/T 5507.
The specific embodiment
Embodiment 1
The noodle flour of the present embodiment, mainly comprises wheat flour and edible additive, and wheat flour accounts for 99.8%, and edible additive accounts for 0.2%.Wherein, wheat flour adopts ordinary rigid wheat and wheat special to grind and form by the proportioning of 60: 40.
Edible additive in the present embodiment comprises the component of following weight percentage: guar gum 25%, VC (vitamin C) 8%, CMC (sodium carboxymethylcellulose) 15%, glucose oxidase 0.3%, zytase 2%, hard acyl calcium lactate 15%, starch 34.7%.
Above-mentioned additive is mixed in proportion, after stirrer for mixing is even, join in wheat flour according to 0.2% addition, carry out noodle production, and contrast with control group, add the noodle flour of food additives, reduce strip-breaking rate in anti-brown stain, increase in elasticity, all have positive effect.
Embodiment 2
The noodle flour of the present embodiment, mainly comprises wheat flour and edible additive, and wheat flour accounts for 99.9%, and edible additive accounts for 0.1%.Wherein, wheat flour adopts ordinary rigid wheat and wheat special to grind and form by the proportioning of 50: 50.
Edible additive in the present embodiment comprises the component of following weight percentage: guar gum 20%, VC (vitamin C) 10%, CMC (sodium carboxymethylcellulose) 20%, glucose oxidase 0.5%, zytase 3 o/0, hard acyl calcium lactate 10%, starch 36.5%.
Above-mentioned additive is mixed in proportion, after stirrer for mixing is even, join in wheat flour according to 0.1% addition, carry out noodle production, and contrast with control group, add the noodle flour of food additives, reduce strip-breaking rate in anti-brown stain, increase elasticity, all have positive effect.
Embodiment 3
The noodle flour of the present embodiment, mainly comprises wheat flour and edible additive, and wheat flour accounts for 99.85%, and edible additive accounts for 0.15%.Wherein, wheat flour adopts ordinary rigid wheat and wheat special to grind and form by the proportioning of 55: 45.
Edible additive in the present embodiment comprises the component of following weight percentage: guar gum 30%, VC (vitamin C) 5%, CMC (sodium carboxymethylcellulose) 10%, glucose oxidase 0.2%, zytase 1%, hard acyl calcium lactate 20%, starch 33.8%.
Above-mentioned additive is mixed in proportion, after stirrer for mixing is even, join in wheat flour according to 0.15% addition, carry out noodle production, and contrast with control group, add the noodle flour of food additives, reduce strip-breaking rate in anti-brown stain, increase in elasticity, all have positive effect.
It should be noted last that: above embodiment is the unrestricted technical scheme of the present invention in order to explanation only, although the present invention is had been described in detail with reference to above-described embodiment, those of ordinary skill in the art is to be understood that: still can modify or be equal to replacement the present invention, and not departing from any modification or partial replacement of the spirit and scope of the present invention, it all should be encompassed in the middle of claim scope of the present invention.
Claims (4)
1. a noodle flour, is characterized in that: mainly comprise wheat flour and edible additive, wherein wheat flour accounts for 99.8% one 99.95%, and edible additive accounts for 0.05% one 0.2%.
2. according to the noodle flour described in claim I, it is characterized in that: described wheat flour adopts ordinary rigid wheat and wheat special to press (50 1 60): the proportioning of (50 1 40) grinds and forms.
3. noodle flour according to claim 2, is characterized in that: described wheat special is the wheat of protein content higher than common wheat 1-1.5%.
4. according to the noodle flour described in claim 1～3 arbitrary, it is characterized in that: described edible additive comprises the component of following weight percentage: guar gum 20% one 30%, VC (vitamin C) 5% one 10%, CMC (sodium carboxymethylcellulose) 10%～20%, glucose oxidase 0.2% one 0.5%, zytase 1% one 3%, hard acyl calcium lactate 10% one 20%, starch 20% one 50%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210448196.1A CN103783375A (en) | 2012-10-29 | 2012-10-29 | Noodle powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210448196.1A CN103783375A (en) | 2012-10-29 | 2012-10-29 | Noodle powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783375A true CN103783375A (en) | 2014-05-14 |
Family
ID=50659761
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210448196.1A Pending CN103783375A (en) | 2012-10-29 | 2012-10-29 | Noodle powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783375A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795332A (en) * | 2016-03-22 | 2016-07-27 | 宜垦(天津)农业制品有限公司 | Buckwheat noodles |
| CN106107478A (en) * | 2016-07-29 | 2016-11-16 | 厦门陈纪乐肴居食品有限公司 | A kind of mushroom bag and preparation method thereof |
| CN107183523A (en) * | 2017-06-28 | 2017-09-22 | 江苏云雪粮油科技实业有限公司 | A kind of flour for being used to produce noodles |
| CN107684025A (en) * | 2017-09-12 | 2018-02-13 | 青岛品品好食品发展有限公司 | A kind of noodle improver and special flour for needles |
-
2012
- 2012-10-29 CN CN201210448196.1A patent/CN103783375A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795332A (en) * | 2016-03-22 | 2016-07-27 | 宜垦(天津)农业制品有限公司 | Buckwheat noodles |
| CN106107478A (en) * | 2016-07-29 | 2016-11-16 | 厦门陈纪乐肴居食品有限公司 | A kind of mushroom bag and preparation method thereof |
| CN107183523A (en) * | 2017-06-28 | 2017-09-22 | 江苏云雪粮油科技实业有限公司 | A kind of flour for being used to produce noodles |
| CN107684025A (en) * | 2017-09-12 | 2018-02-13 | 青岛品品好食品发展有限公司 | A kind of noodle improver and special flour for needles |
| CN107684025B (en) * | 2017-09-12 | 2021-06-08 | 青岛品品好食品发展有限公司 | Noodle modifier and noodle special flour |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140514 |