CN104381758A - Noodle improver for air-dried instant noodles - Google Patents
Noodle improver for air-dried instant noodles Download PDFInfo
- Publication number
- CN104381758A CN104381758A CN201410773656.7A CN201410773656A CN104381758A CN 104381758 A CN104381758 A CN 104381758A CN 201410773656 A CN201410773656 A CN 201410773656A CN 104381758 A CN104381758 A CN 104381758A
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- CN
- China
- Prior art keywords
- parts
- noodles
- taken
- agent
- noodle
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Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 37
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 11
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 10
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 235000019820 disodium diphosphate Nutrition 0.000 claims abstract description 9
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims abstract description 9
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims abstract description 9
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 7
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 7
- 229960003681 gluconolactone Drugs 0.000 claims description 7
- 238000000034 method Methods 0.000 abstract description 7
- 239000003795 chemical substances by application Substances 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 239000003995 emulsifying agent Substances 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 239000003381 stabilizer Substances 0.000 abstract description 4
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 3
- 239000000194 fatty acid Substances 0.000 abstract description 3
- 229930195729 fatty acid Natural products 0.000 abstract description 3
- 239000002738 chelating agent Substances 0.000 abstract description 2
- 239000002562 thickening agent Substances 0.000 abstract description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 2
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 2
- 239000004067 bulking agent Substances 0.000 abstract 1
- 239000007789 gas Substances 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 108010068370 Glutens Proteins 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 239000000701 coagulant Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 108010061711 Gliadin Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000003490 calendering Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 150000002314 glycerols Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 238000012827 research and development Methods 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L7/113—Parboiled or instant pasta
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a noodle improver for air-dried instant noodles. The noodle improver comprises main raw materials in parts by weight as follows: 0.5-2.5 parts of sodium polyacrylate, 0.5-5.5 parts of gluconic acid-delta-lactone, 0.5-3 parts of sucrose fatty acid ester, 0.5-7 parts of sodium hydrogen carbonate and 0.5-1.4 parts of disodium dihydrogen pyrophosphate, wherein sodium polyacrylate is taken as an acidity regulator, gluconic acid-delta-lactone is taken as a stabilizer, a coagulator, an acidulant and a chelating agent, sucrose fatty acid ester is taken as an emulsifier, sodium hydrogen carbonate is taken as a thickening agent, and disodium dihydrogen pyrophosphate is taken as a water retention agent, a bulking agent, an acidity regulator, a stabilizer, a coagulator and an anti-caking agent. 1% of the noodle improver is added during dough kneading production step, gas can be generated when the noodle improver meets water, the physical structure of dough is changed, and uniform and dense micropores are formed; and when the noodles are in a rehydrating process for eating, boiled water and sauce can directly enter noodle bodies through the micropores, so that the noodles have smoothness, excellent toughness, short rehydrated time and good flavoring effect.
Description
Technical field
The present invention relates to a kind of modifying agent in order to improve air-dry instant noodles noodles characteristic.
Background technology
According to domestic and international market finding, modern more and more payes attention to healthy diet, the limited promise of fried instant noodles product, and for complying with the market demand, wheaten food manufacturing enterprise starts the non-fried instant noodles developed based on health, i.e. air-dry instant noodles.But in the process that the research and development of new product are tested, generally run into following technical bottleneck:
1, by shape and the thickness degree of change face cutter, object makes the rehydration that boiling water can be the fastest enter the center of area, makes the slaking of noodles fast rehydrating, to reach 5 minutes edible effects.Face cutter is the square the best of 1.5mm, and foreign customers generally all likes 1.36mm spaghetti bar, and spaghetti bar just cannot solve a difficult problem for 5 minutes rehydrations.
2, musculus cutaneus thickness will control to make noodles thinner at 0.75mm, shortens time and the flavoring fast tasty face body of the slaking of noodles rehydration by this kind of method.But the support force of self also declines after musculus cutaneus is thinning, make the shaping rear easy conglomeration of face cake closely, cause the air-dry weak effect of face cake, steam, electric power, cost of labor are uncontrollable; And face cake exists green sand core face phenomenon, there is larger risk hidden danger in quality; Secondly, in edible process, increase rehydration time, bad dispersibility, not easily slaking, cause consumer beyond affordability; Simultaneously because institutional framework is accurate, flavoring juice cannot tasty body, mouthfeel deviation in edible process.
3, making air-dry primary raw material is wheat flour, the branching content of converted starch is higher compared with wheat flour, curing temperature is low, structure is more loose, general addition is about 15-25%, adding the structure that starch can change noodles makes it more loose, increases smooth in taste degree and reduce time of rehydration after rehydration.But reduce with the gluten content of the increase noodles of content of starch, cause the mouthfeel of noodles soft, noodle supporting support force is poor, at the bottom of sinking to bowl, sell difference; Secondly, the converted starch price that market is sold is about 13000-18000 yuan/ton, and far exceed wheat flour price, addition is huge in addition, and product cost increases.
4, the main component of food grade emulsifying agent is fatty acid ester, phospholipid and glycerols, can be distributed in flour equably after adding flour, its hydrophilic group is in conjunction with gliadin, lipophilic group is in conjunction with glutenin, gluten protein molecule is connected to each other, form firmly fine and closely woven gluten network, improve tough elasticity and the retentiveness of gluten.But after adding a large amount of emulsifying agents, make noodles shorten in the Market goods shelf phase, apt to deteriorate, grease constituents ingress of air rear oxidation easily produces rancidity, and production cost is high; After rotten, the super return of goods of business are many, and consumer's customer complaint is many, and disposal cost is high.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of modifying agent of the noodles characteristic in order to improve air-dry instant noodles.
For solving the problems of the technologies described above adopted technical scheme: a kind of noodle improver of air-dry instant noodles, the weight of its primary raw material is: Sodium Polyacrylate 0.5 ~ 2.5 part, glucono-δ-lactone 0.5 ~ 5.5 part, sucrose fatty ester 0.5 ~ 3 part, sodium acid carbonate 0.5 ~ 7 part, Sodium Acid Pyrophosphate 0.5 ~ 1.4 part.
Sodium Polyacrylate is acidity regulator.Glucono-δ-lactone is stabilizing agent, coagulating agent, acid, chelating agent.Sucrose fatty ester is emulsifying agent.Sodium acid carbonate is thickener.Sodium Acid Pyrophosphate is water retention agent, leavening agent, acidity regulator, stabilizing agent, coagulating agent, anticaking agent.Add the noodle improver of 1% when production link and face, meet after water and can produce gas, dough physical arrangement is changed, form evenly intensive micropore.Noodles rehydration to eat in process boiling water and baste make that noodles are smooth, toughness is good, rehydration time is short by micropore direct entering surface body inside, tasty effective.
Compared with prior art, tool of the present invention has the following advantages:
(1) musculus cutaneus thickness can rise to 0.85mm from 0.75mm, the good supporting force of noodles, and out face type is loose, easily air-dry, edible reduces rehydration time.
(2) content of starch of noodles lowers in 10%, but does not affect the rehydration effect of noodles, and the mouthfeel of noodles is more smooth.
(3) have a large amount of uniform micropore to make noodles more easily tasty in noodles, eating mouth feel is good.
(4) do not need to add food emulsifying agent, noodles are not perishable, and avoid noodles because containing the problem of genetically engineered soybean composition and some country that restricts export.Greatly reduce production cost, reduce business and surpass the expense of returning goods with customer complaint process.
Detailed description of the invention
In order to understand the present invention better, below in conjunction with specific embodiment, the invention will be further described, but the present invention's scope required for protection is not limited to the scope described in embodiment.
Embodiment 1
The weight of noodle improver primary raw material is: Sodium Polyacrylate 0.5 part, glucono-δ-lactone 0.5 part, sucrose fatty ester 0.5 part, sodium acid carbonate 0.5 part, Sodium Acid Pyrophosphate 0.5 part.
When with face, noodle improver is added with 1% of wheat flour amount, add simultaneously be all no more than 10% tapioca and farina and be no more than 1% converted starch, then add appropriate water and Jian Shui to stir and face, through calendering, chopping, boiling, shaping, air-dry after make air-dry instant noodles cake.
Embodiment 2
As different from Example 1, the weight of noodle improver primary raw material is: Sodium Polyacrylate 1 part, glucono-δ-lactone 2 parts, sucrose fatty ester 1 part, sodium acid carbonate 3 parts, Sodium Acid Pyrophosphate 0.8 part.
Embodiment 3
As different from Example 1, the weight of noodle improver primary raw material is: Sodium Polyacrylate 2 parts, glucono-δ-lactone 4 parts, sucrose fatty ester 2 parts, sodium acid carbonate 5 parts, Sodium Acid Pyrophosphate 1 part.
Embodiment 4
As different from Example 1, the weight of noodle improver primary raw material is: Sodium Polyacrylate 2.5 parts, glucono-δ-lactone 5.5 parts, sucrose fatty ester 3 parts, sodium acid carbonate 7 parts, Sodium Acid Pyrophosphate 1.4 parts.
Claims (1)
1. the noodle improver of air-dry instant noodles, the weight of its primary raw material is: Sodium Polyacrylate 0.5 ~ 2.5 part, glucono-δ-lactone 0.5 ~ 5.5 part, sucrose fatty ester 0.5 ~ 3 part, sodium acid carbonate 0.5 ~ 7 part, Sodium Acid Pyrophosphate 0.5 ~ 1.4 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410773656.7A CN104381758A (en) | 2014-12-14 | 2014-12-14 | Noodle improver for air-dried instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410773656.7A CN104381758A (en) | 2014-12-14 | 2014-12-14 | Noodle improver for air-dried instant noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104381758A true CN104381758A (en) | 2015-03-04 |
Family
ID=52599806
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410773656.7A Pending CN104381758A (en) | 2014-12-14 | 2014-12-14 | Noodle improver for air-dried instant noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104381758A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192487A (en) * | 2015-11-11 | 2015-12-30 | 济南舜祥医药科技有限公司 | Noodle modifying agent |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6225946A (en) * | 1985-07-26 | 1987-02-03 | Kanebo Foods Ltd | Production of expanded and dried instant noodle |
| CN1231204A (en) * | 1998-04-08 | 1999-10-13 | 味之素株式会社 | Enzyme preparation and noodle preparing method |
| CN1559231A (en) * | 2004-03-02 | 2005-01-05 | 统一企业(中国)投资有限公司昆山研究开 | Agent for improving wheat flour for producing instant noodles |
| CN101371669A (en) * | 2007-08-20 | 2009-02-25 | 安琪酵母股份有限公司 | Non-aluminum composite raising agent composition, flour dough and batter containing the same, and preparation method thereof, and method for preparing cooked wheaten food |
-
2014
- 2014-12-14 CN CN201410773656.7A patent/CN104381758A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6225946A (en) * | 1985-07-26 | 1987-02-03 | Kanebo Foods Ltd | Production of expanded and dried instant noodle |
| CN1231204A (en) * | 1998-04-08 | 1999-10-13 | 味之素株式会社 | Enzyme preparation and noodle preparing method |
| CN1559231A (en) * | 2004-03-02 | 2005-01-05 | 统一企业(中国)投资有限公司昆山研究开 | Agent for improving wheat flour for producing instant noodles |
| CN101371669A (en) * | 2007-08-20 | 2009-02-25 | 安琪酵母股份有限公司 | Non-aluminum composite raising agent composition, flour dough and batter containing the same, and preparation method thereof, and method for preparing cooked wheaten food |
Non-Patent Citations (2)
| Title |
|---|
| 李培圩: "方便面的面质改良剂", 《食品工业》 * |
| 程晓梅等: "面条品质改良剂的应用研究", 《河南工业大学学报(自然科学版)》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192487A (en) * | 2015-11-11 | 2015-12-30 | 济南舜祥医药科技有限公司 | Noodle modifying agent |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150304 |