CN105875700A - Method for improving quality of dough for processing flour-made food - Google Patents
Method for improving quality of dough for processing flour-made food Download PDFInfo
- Publication number
- CN105875700A CN105875700A CN201610342590.5A CN201610342590A CN105875700A CN 105875700 A CN105875700 A CN 105875700A CN 201610342590 A CN201610342590 A CN 201610342590A CN 105875700 A CN105875700 A CN 105875700A
- Authority
- CN
- China
- Prior art keywords
- dough
- flour
- water
- gluten
- electrolyzed water
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 77
- 235000013312 flour Nutrition 0.000 claims abstract description 59
- 239000000843 powder Substances 0.000 claims description 8
- 235000012149 noodles Nutrition 0.000 abstract description 31
- 238000004898 kneading Methods 0.000 abstract description 26
- 235000008429 bread Nutrition 0.000 abstract description 24
- 238000004519 manufacturing process Methods 0.000 abstract description 21
- 108010068370 Glutens Proteins 0.000 abstract description 15
- 235000021312 gluten Nutrition 0.000 abstract description 15
- 230000001965 increasing effect Effects 0.000 abstract description 8
- 230000005802 health problem Effects 0.000 abstract description 2
- -1 hydroxide ions Chemical class 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000008399 tap water Substances 0.000 description 22
- 235000020679 tap water Nutrition 0.000 description 22
- 235000012180 bread and bread product Nutrition 0.000 description 9
- 230000008569 process Effects 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 6
- 235000013601 eggs Nutrition 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 238000005868 electrolysis reaction Methods 0.000 description 4
- 238000004945 emulsification Methods 0.000 description 4
- 239000003513 alkali Substances 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 229940079919 digestives enzyme preparation Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/007—Liquids or pumpable materials
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
本发明提供了一种改善面制食品加工用面团品质的方法，以碱性电解水全部或者部分替代和面用水进行和面，当碱性电解水与普通和面水的比例为X:（10‑X）时，X在1~10之间，加水量增加5X%。本发明解决了传统工艺上利用面粉改良剂以提高原料和面团品质而带来的产品安全性和健康性问题。本发明利用碱性电解水可将以低筋面粉和中筋面粉为原料和制的面团筋力和延展性显著提高至与高筋面粉接近的水平，生产的面包、面条和馒头等面制食品的品质也得到改善。而碱性电解水的氢氧根离子在后续生产过程中将还原，在食品中没有任何残留，是一种安全、低成本改善面团品质的方法。The invention provides a method for improving the quality of dough for flour-based food processing. Alkaline electrolyzed water is used to completely or partially replace the kneading water for kneading. When the ratio of alkaline electrolyzed water to ordinary kneading water is X: (10 ‑X), when X is between 1 and 10, the amount of water added is increased by 5X%. The invention solves the product safety and health problems caused by using the flour improver in the traditional technology to improve the quality of raw materials and dough. The invention uses alkaline electrolyzed water to significantly improve the gluten strength and extensibility of the dough made from low-gluten flour and medium-gluten flour to a level close to that of high-gluten flour, and the quality of bread, noodles, steamed buns and other flour-based foods produced also improved. The hydroxide ions of alkaline electrolyzed water will be reduced in the subsequent production process, leaving no residue in food. It is a safe and low-cost method to improve dough quality.
Description
技术领域 technical field
本发明属于食品学领域，涉及一种面制食品的加工方法，具体来说是一种改善面制食品加工用面团品质的方法。 The invention belongs to the field of food science and relates to a method for processing flour-based food, in particular to a method for improving the quality of dough for processing flour-based food.
背景技术 Background technique
以面包、面条、馒头和包子等为主的面制食品是我国食品工业的重要组成部分，也是关系到国民日常生活的主食食品。我国每年近2亿吨的小麦中，大多数都用于加工面包、面条、馒头和包子等面制食品。 Wheat food based on bread, noodles, steamed buns and steamed buns is an important part of my country's food industry, and it is also a staple food related to the daily life of the people. Of the nearly 200 million tons of wheat produced in my country each year, most of them are used to process flour-based foods such as bread, noodles, steamed buns and steamed buns.
面包生产中，只有高筋粉才能达到面包面团所需要的较强的筋力和较好的延展性。面条、馒头和包子等虽然对面粉筋力的要求没有面包高，但适当提高面团筋力，对于改善面条、馒头和包子的品质也有一定的帮助。特别是我国小麦以中低筋小麦为主，导致面制食品加工中，多利用面粉改良剂，增筋剂，酶制剂等，实现对面团品质的改善。但是这样既增加了生产成本，又带来一些潜在的食品安全隐患。 In bread production, only high-gluten flour can achieve the strong gluten and good extensibility required by bread dough. Although noodles, steamed buns and steamed buns do not have as high a requirement for flour gluten as bread, properly increasing dough gluten will also help to improve the quality of noodles, steamed buns and steamed buns. In particular, my country's wheat is mainly low-gluten wheat, which leads to the use of flour improvers, gluten-enhancing agents, enzyme preparations, etc. in the processing of noodle food to improve the quality of dough. But this has not only increased the production cost, but also brought some potential food safety hazards.
电解水又称电生功能水，是利用具有单向渗透的隔膜，实现对水的电解时，H-离子和OH+离子的单向逆向渗透，从而在隔膜两侧的电解槽中生成酸性电解水和碱性电解水。电解水技术目前已经被广泛的利用在工业清洗与消毒，医疗器械的清洗与消毒以及物质提取等。在食品加工行业中，利用酸性电解水清洗，杀菌，保鲜等也非常多见，取得了较好的经济和社会效益。 Electrolyzed water, also known as electrogenerated functional water, uses a diaphragm with one-way osmosis to realize the one-way reverse osmosis of H - ions and OH + ions during the electrolysis of water, thereby generating acidic electrolysis in the electrolytic cells on both sides of the diaphragm water and alkaline electrolyzed water. Electrolyzed water technology has been widely used in industrial cleaning and disinfection, medical equipment cleaning and disinfection, and material extraction. In the food processing industry, the use of acidic electrolyzed water for cleaning, sterilization, and preservation is also very common, and has achieved good economic and social benefits.
碱性电解水呈碱性，有利于维持体内的酸碱平衡；电解水的小分子团，渗透和溶解力强，能促进体内新陈代谢，提高机体免疫力；碱性电解水的负电位，可以清除体内过氧化物，具有防病抗衰老作用；其含有大量的离子态的矿物质，对中老年的骨质疏松、儿童的生长发育、老年人的关节炎等都有改善作用。 Alkaline electrolyzed water is alkaline, which is beneficial to maintain the acid-base balance in the body; the small molecules of electrolyzed water have strong penetration and solubility, which can promote metabolism in the body and improve the body's immunity; the negative potential of alkaline electrolyzed water can eliminate Peroxide in the body has the effect of preventing disease and anti-aging; it contains a large amount of ionic minerals, which can improve the osteoporosis of middle-aged and elderly people, the growth and development of children, and the arthritis of the elderly.
在面制食品加工中，和面是重要的生产环节。在传统工艺上，就有利用碱的氧化作用和乳化作用，使面团蛋白质的疏水基更充分的暴露，形成更完善的网络结构，增强面团的筋力的实例。如兰州拉面加工过程中，为了增加面团的弹性和延伸性，通常会加入蓬灰或食用碱。 In noodle food processing, kneading noodles is an important production link. In the traditional process, there are examples of utilizing the oxidation and emulsification of alkali to fully expose the hydrophobic groups of dough proteins, form a more complete network structure, and enhance the gluten strength of dough. For example, during the processing of Lanzhou noodles, in order to increase the elasticity and extensibility of the dough, ash or edible alkali is usually added.
发明内容 Contents of the invention
针对现有技术中的上述技术问题，本发明提供了一种改善面制食品加工用面团品质的方法，所述的这种改善面制食品加工用面团品质的方法要解决现有技术制备面制食品时，需要添加面粉改良剂，增筋剂，酶制剂等实现对面团品质的改善，但是这些添加剂既增加了生产成本，又带来食品安全隐患的技术问题。 Aiming at the above-mentioned technical problems in the prior art, the present invention provides a method for improving the quality of dough for flour-based food processing. The method for improving the quality of dough for flour-based food processing should solve the problems of preparing flour-based products in the prior art. For food, it is necessary to add flour improvers, gluten enhancers, enzyme preparations, etc. to improve the quality of the dough, but these additives not only increase the production cost, but also bring technical problems of food safety hazards.
本发明提供了一种改善面制食品加工用面团品质的方法，以碱性电解水全部或者部分替代和面用水进行和面，当碱性电解水与普通和面水的比例为X:（10-X）时，X在1~10之间，加水量增加5X%。 The invention provides a method for improving the quality of dough for flour-based food processing. Alkaline electrolyzed water is used to completely or partially replace the kneading water for kneading. When the ratio of alkaline electrolyzed water to ordinary kneading water is X: (10 -X), when X is between 1 and 10, the amount of water added will increase by 5X%.
进一步的，碱性电解水的pH值为pH8~pH12。 Further, the pH value of the alkaline electrolyzed water is pH8-pH12.
进一步的，采用低筋粉和面时，使用pH10-11的碱性电解水；采用中筋粉和面时，使用pH9-10的碱性电解水；采用高筋粉和面时，使用pH8-9的碱性电解水。 Further, when using low-gluten flour for kneading noodles, use alkaline electrolyzed water with a pH of 10-11; when using medium-gluten flour for kneading noodles, use alkaline electrolyzed water with a pH of 9-10; alkaline electrolyzed water.
进一步的，全部利用碱性电解水和面时，加水量为正常值的1.5倍。 Further, when using alkaline electrolyzed water to knead noodles, the amount of water added is 1.5 times of the normal value.
进一步的，碱性电解水的添加量为正常使用水量的1..05~1.5倍。 Further, the amount of alkaline electrolyzed water added is 1..05~1.5 times of the normal water amount.
具体的，碱性电解水制备时，取去离子水加入电解水生成装置中，加入少量食盐以使水导电。控制电解时间，电压值，加盐量，可得到不同pH值的碱性电解水。可以采用市场销售的电解水发生器或者电生功能水制备设备制备。 Specifically, when preparing alkaline electrolyzed water, deionized water is taken and added to the electrolyzed water generating device, and a small amount of salt is added to make the water conduct electricity. By controlling the electrolysis time, voltage value and the amount of salt added, alkaline electrolyzed water with different pH values can be obtained. It can be prepared by commercially available electrolyzed water generators or electrogenerated functional water preparation equipment.
具体的，采用本发明的工艺制备面制食品时，加工工艺在和面后与传统加工工艺相同。 Specifically, when using the process of the present invention to prepare noodle food, the processing technology is the same as the traditional processing technology after mixing the dough.
本发明利用碱性电解水和面来提高面团的面筋强度，改善面包、面条、馒头、饼和包子等面制食品品质的方法。碱性电解水可增强面团的面筋网络结构，同时对体系产生一定的乳化作用，增大面团吸水量。使用碱性电解水和面，可使生产的面包获得较大的比容，良好的口感，提高了面包的品质。碱性电解水用于面条生产，可以改善面团的延伸性和筋力，赋予面条更强的筋力和劲道的口感，减少面条的断条率。用于馒头的加工，可以用低筋粉替代中筋或中高筋粉，使馒头更劲道。用于饼的加工，可以是饼坯的乳化性更佳，口感更好。用于包子的加工，可以使包子皮的保水性更好，不易破漏。适量使用碱性电解水，可以在面制食品加工中，以中低筋粉代替高筋粉使用，而且可替代传统面粉改良剂和添加剂，降低企业生产成本的同时，提高面食制品的安全性。 The invention uses alkaline electrolyzed water to knead noodles to increase the gluten strength of dough and improve the quality of flour-made foods such as bread, noodles, steamed buns, cakes and steamed buns. Alkaline electrolyzed water can enhance the gluten network structure of the dough, and at the same time produce a certain emulsification effect on the system, increasing the water absorption of the dough. Using alkaline electrolyzed water to knead noodles can make the produced bread have larger specific volume, good taste and improve the quality of bread. Alkaline electrolyzed water is used in noodle production, which can improve the extensibility and gluten strength of dough, endow noodles with stronger gluten strength and firm taste, and reduce the broken rate of noodles. For the processing of steamed buns, low-gluten flour can be used instead of medium-gluten or medium-high-gluten flour to make steamed buns stronger. Used in the processing of cakes, the emulsification of the cake base can be better, and the taste is better. Used in the processing of buns, it can make the skin of buns better in water retention and less prone to leaks. Appropriate use of alkaline electrolyzed water can replace high-gluten flour with medium and low-gluten flour in noodle food processing, and can replace traditional flour improvers and additives, reducing production costs and improving the safety of noodle products.
由于碱性水也具有增强筋力、乳化和氧化作用的特点，因此，全部或部分利用碱性电解水和面，就可以对面团的筋力等起到明显的提高和改善作用；同时碱性水氧化还原后成为普通水，不会有任何残留，因此可能用于面包、面条、馒头、饼和包子等面制食品的生产，但不适合于蛋糕、饼干等要求面粉筋力较弱的面制食品生产。以碱性电解水全部或者部分替代和面用水，达到增加面团的筋力和延展性，改善面团品质的目的。 Since alkaline water also has the characteristics of enhancing gluten strength, emulsification and oxidation, therefore, all or part of the use of alkaline electrolyzed water to knead dough can significantly improve and improve the gluten strength of dough; at the same time, alkaline water oxidizes After reduction, it will become ordinary water without any residue, so it may be used in the production of flour-based foods such as bread, noodles, steamed buns, cakes and steamed buns, but it is not suitable for the production of flour-based foods that require weak flour gluten, such as cakes and biscuits. . Alkaline electrolyzed water is used to replace all or part of the kneading water to increase the strength and extensibility of the dough and improve the quality of the dough.
本发明通过控制电解参数得到不同碱性条件的电解水。利用此碱性电解水可将以低筋面粉和中筋面粉为原料和制的面团筋力和延展性显著提高至与高筋面粉接近的水平，生产的面包、面条和馒头等面制食品的品质也得到改善。 The invention obtains electrolyzed water under different alkaline conditions by controlling electrolysis parameters. Using this alkaline electrolyzed water can significantly improve the gluten strength and extensibility of dough made from low-gluten flour and medium-gluten flour to a level close to that of high-gluten flour, and the quality of bread, noodles and steamed buns and other flour-based foods produced is also improved. Improved.
本发明解决了传统工艺上利用面粉改良剂以提高原料和面团品质而带来的产品安全性和健康性问题。而碱性电解水的氢氧根离子在后续生产过程中将还原，在食品中没有任何残留，是一种安全、低成本改善面团品质的方法。 The invention solves the product safety and health problems caused by using the flour improver in the traditional technology to improve the quality of raw materials and dough. The hydroxide ions of alkaline electrolyzed water will be reduced in the subsequent production process, leaving no residue in food. It is a safe and low-cost method to improve dough quality.
本发明和已有技术相比，其技术进步是显著的。使用的面粉为低筋粉或中筋粉时，可以获得与高筋粉和面后相近的面团，而在使用高碱性电解水的pH值与添加量，做到既增强面筋强度，又防止面团过硬，导致加工困难。这种全部或部分使用碱性电解水和面的面团，可以用于加工面包、面条、馒头、包子等面制食品。 Compared with the prior art, the technical progress of the present invention is remarkable. When the flour used is low-gluten flour or medium-gluten flour, a dough similar to that of high-gluten flour can be obtained, and the pH value and amount of high-alkaline electrolyzed water are used to enhance gluten strength and prevent dough Excessively hard, resulting in processing difficulties. The dough made by using alkaline electrolyzed water and flour in whole or in part can be used for processing flour-based foods such as bread, noodles, steamed buns, steamed buns and the like.
具体实施方式 detailed description
实施例Example 11
面包用面团的生产。取蛋白质含量为9%的低筋粉100g，加入pH值为12的碱性电解水40g（通常的情况下，自来水27g即可），和面。也可以在和面时加入喜欢的配料，如盐、糖或者鸡蛋。和面后即得到面包用面团。按照常见的工艺和方法进行醒发和焙烤，就得到面包制品。 Production of dough for bread. Take 100g of low-gluten flour with a protein content of 9%, add 40g of alkaline electrolyzed water with a pH value of 12 (usually, 27g of tap water is enough), and knead the dough. You can also add your favorite ingredients when kneading, such as salt, sugar or eggs. After kneading, the dough for bread is obtained. Proofing and baking are carried out according to common processes and methods to obtain bread products.
通过研究数据表明，以pH 12的碱性水替代部分自来水，并以低筋粉生产面包面团，相比较用低筋面粉和自来水和面其面团的硬度可以提升40%，延展性增加12%，其硬度和延展性已经接近高筋粉和自来水和面得到的面团。 According to the research data, replacing part of the tap water with pH 12 alkaline water and producing bread dough with low-gluten flour can increase the hardness of the dough by 40% and increase the extensibility by 12% compared with low-gluten flour and tap water. Its hardness and ductility are close to the dough obtained by kneading high-gluten flour and tap water.
生产的面包产品其比容可以达到6.12 ml/g，超过以高筋粉和自来水生产的面包制品1.4%。 The specific volume of the produced bread products can reach 6.12 ml/g, which is 1.4% higher than that of bread products produced with high-gluten flour and tap water.
实施例Example 22
面包用面团的生产。取蛋白质含量为11%的中筋粉100g，加入pH值为10的碱性电解水25g和自来水10g（通常的情况下，自来水30g即可），和面。也可以在和面时加入喜欢的配料，如盐、糖或者鸡蛋。和面后即得到面包用面团。按照常见的工艺和方法进行醒发和焙烤，就得到面包制品。 Production of dough for bread. Take 100g of all-purpose flour with a protein content of 11%, add 25g of alkaline electrolyzed water with a pH value of 10 and 10g of tap water (usually, 30g of tap water is enough), and knead the dough. You can also add your favorite ingredients when kneading, such as salt, sugar or eggs. After kneading, the dough for bread is obtained. Proofing and baking are carried out according to common processes and methods to obtain bread products.
通过研究数据表明，以pH 10的碱性水替代部分自来水，并以中筋粉生产面包面团，相比较用中筋面粉和自来水和面其面团的硬度可以提升34%，延展性增加11%，其硬度和延展性略高于高筋粉和自来水和面得到的面团。 According to the research data, if alkaline water with pH 10 is used to replace part of the tap water, and all-purpose flour is used to produce bread dough, the hardness of the dough can be increased by 34%, and the ductility can be increased by 11%, compared with the use of all-purpose flour and tap water. And the extensibility is slightly higher than the dough obtained by kneading high-gluten flour and tap water.
生产的面包产品其比容可以达到6.36ml/g，超过以高筋粉和自来水生产的面包制品5.4%。 The specific volume of the bread products produced can reach 6.36ml/g, which is 5.4% higher than the bread products produced with high-gluten flour and tap water.
实施例Example 33
面包用面团的生产。取蛋白质含量为13%的高筋粉100g，加入pH值为8的碱性电解水15g和自来水30g（通常的情况下，自来水35g即可），和面。也可以在和面时加入喜欢的配料，如盐、糖或者鸡蛋。和面后即得到面包用面团。按照常见的工艺和方法进行醒发和焙烤，就得到面包制品。 Production of dough for bread. Take 100g of high-gluten flour with a protein content of 13%, add 15g of alkaline electrolyzed water with a pH value of 8 and 30g of tap water (usually, 35g of tap water is enough), and knead the dough. You can also add your favorite ingredients when kneading, such as salt, sugar or eggs. After kneading, the dough for bread is obtained. Proofing and baking are carried out according to common processes and methods to obtain bread products.
通过研究数据表明，以pH8的碱性水替代部分自来水，并以高筋粉生产面包面团，面包面团的硬度可以提升近10%，延展性提高5%，其硬度和延展性均高于高筋粉和自来水和面得到的面团。 The research data shows that by replacing part of the tap water with pH8 alkaline water and producing bread dough with high-gluten flour, the hardness of bread dough can be increased by nearly 10%, and the extensibility can be increased by 5%, and its hardness and extensibility are higher than those of high-gluten Flour and tap water knead to get the dough.
生产的面包产品其比容可以达到6.46 ml/g，超过以高筋粉和自来水生产的面包制品7.1%。 The specific volume of the produced bread products can reach 6.46 ml/g, which is 7.1% higher than that of bread products produced with high-gluten flour and tap water.
实施例Example 44
面条用面团的生产。取蛋白质含量为8%的低筋粉100g，加入pH值为10的碱性电解水45g（通常的情况下，自来水33g即可），和面。也可以在和面时加入其他配料，如盐或者鸡蛋。和面后即得到面条生产用面团。然后按照正常的工艺和方法进行生产，就得到面条制品。 Production of dough for noodles. Take 100g of low-gluten flour with a protein content of 8%, add 45g of alkaline electrolyzed water with a pH value of 10 (usually, 33g of tap water is enough), and knead the dough. You can also add other ingredients, such as salt or eggs, when kneading the dough. After kneading, the dough for noodle production is obtained. Produce according to normal technology and method then, just obtain noodle product.
实施例Example 55
面条用面团的生产。取蛋白质含量为10%的中筋粉100g，加入pH值为9的碱性电解水25g和自来水20g（通常的情况下，自来水35g即可），和面。也可以在和面时加入其他配料，如盐或者鸡蛋。和面后即得到面条生产用面团。然后按照正常的工艺和方法进行生产，就得到面条制品。 Production of dough for noodles. Take 100g of all-purpose flour with a protein content of 10%, add 25g of alkaline electrolyzed water with a pH value of 9 and 20g of tap water (usually, 35g of tap water is enough), and knead the dough. You can also add other ingredients, such as salt or eggs, when kneading the dough. After kneading, the dough for noodle production is obtained. Produce according to normal technology and method then, just obtain noodle product.
实施例Example 66
馒头用面团的生产。取蛋白质含量为8%的低筋粉100g，加入pH值为10的碱性电解水50g（通常的情况下，自来水40g即可），和面。也可以在和面时加入其他配料，如奶粉。和面后即得到馒头生产用面团。然后按照正常的工艺和方法进行生产，就得到馒头制品。 Production of dough for steamed buns. Take 100g of low-gluten flour with a protein content of 8%, add 50g of alkaline electrolyzed water with a pH value of 10 (usually, 40g of tap water is enough), and knead the dough. You can also add other ingredients, such as milk powder, when kneading the dough. After kneading, the dough for steamed bread production is obtained. Then produce according to normal process and method, just get steamed bun products.
实施例Example 77
馒头用面团的生产。取蛋白质含量为10%的低筋粉100g，加入pH值为8的碱性电解水20g和自来水30（通常的情况下，自来水42g即可），和面。和面后即得到馒头生产用面团。然后按照正常的工艺和方法进行生产，就得到馒头制品。 Production of dough for steamed buns. Take 100g of low-gluten flour with a protein content of 10%, add 20g of alkaline electrolyzed water with a pH value of 8 and 30 of tap water (usually, 42g of tap water is enough), and knead the dough. After kneading, the dough for steamed bread production is obtained. Then produce according to normal process and method, just get steamed bun products.
需要说明的是，本发明的核心是以碱性电解水代替蓬灰或者食用碱和面，以达到改善面团品质和产品品质的目的。在此条件下，对其他配方和工艺的改良都在本发明的范围内。 It should be noted that the core of the present invention is to use alkaline electrolyzed water instead of ash or edible alkali for kneading noodles, so as to achieve the purpose of improving dough quality and product quality. Under these conditions, improvements to other formulations and processes are within the scope of the present invention.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610342590.5A CN105875700A (en) | 2016-05-23 | 2016-05-23 | Method for improving quality of dough for processing flour-made food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610342590.5A CN105875700A (en) | 2016-05-23 | 2016-05-23 | Method for improving quality of dough for processing flour-made food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105875700A true CN105875700A (en) | 2016-08-24 |
Family
ID=56717521
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610342590.5A Pending CN105875700A (en) | 2016-05-23 | 2016-05-23 | Method for improving quality of dough for processing flour-made food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105875700A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113180186A (en) * | 2021-06-04 | 2021-07-30 | 西南大学 | Method for prolonging shelf life of noodles |
| CN113974065A (en) * | 2021-10-25 | 2022-01-28 | 武汉轻工大学 | A kind of extrusion modified mung bean, mushroom and egg noodles and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6326048B1 (en) * | 1997-09-02 | 2001-12-04 | Hoshizaki Denki Kabushiki Kaisha | Preparation method of dough for flour foods |
| JP2005073632A (en) * | 2003-09-02 | 2005-03-24 | Hoshizaki Electric Co Ltd | Method for producing rice flour bread dough |
| JP4278376B2 (en) * | 2002-12-27 | 2009-06-10 | ホシザキ電機株式会社 | Bread dough manufacturing method |
| JP4957379B2 (en) * | 2007-05-23 | 2012-06-20 | 松谷化学工業株式会社 | Processed starch production method, food and feed |
| CN103519189A (en) * | 2013-10-18 | 2014-01-22 | 北京林业大学 | Method for preparing food nutrition fortifier by utilizing spirulina |
| WO2016046727A1 (en) * | 2014-09-23 | 2016-03-31 | Dom Terry International S.R.L. | Prebiotic inulin based preparation |
-
2016
- 2016-05-23 CN CN201610342590.5A patent/CN105875700A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6326048B1 (en) * | 1997-09-02 | 2001-12-04 | Hoshizaki Denki Kabushiki Kaisha | Preparation method of dough for flour foods |
| JP4278376B2 (en) * | 2002-12-27 | 2009-06-10 | ホシザキ電機株式会社 | Bread dough manufacturing method |
| JP2005073632A (en) * | 2003-09-02 | 2005-03-24 | Hoshizaki Electric Co Ltd | Method for producing rice flour bread dough |
| JP4957379B2 (en) * | 2007-05-23 | 2012-06-20 | 松谷化学工業株式会社 | Processed starch production method, food and feed |
| CN103519189A (en) * | 2013-10-18 | 2014-01-22 | 北京林业大学 | Method for preparing food nutrition fortifier by utilizing spirulina |
| WO2016046727A1 (en) * | 2014-09-23 | 2016-03-31 | Dom Terry International S.R.L. | Prebiotic inulin based preparation |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113180186A (en) * | 2021-06-04 | 2021-07-30 | 西南大学 | Method for prolonging shelf life of noodles |
| CN113180186B (en) * | 2021-06-04 | 2024-02-09 | 西南大学 | A method to extend the shelf life of small noodles |
| CN113974065A (en) * | 2021-10-25 | 2022-01-28 | 武汉轻工大学 | A kind of extrusion modified mung bean, mushroom and egg noodles and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102232399A (en) | Quality improver for flour and minor cereal flour and using method thereof | |
| CN106614973A (en) | Lentinus edodes biscuit and preparation method thereof | |
| CN105875700A (en) | Method for improving quality of dough for processing flour-made food | |
| CN104886455A (en) | Oat and wheat premixed steamed bread flour and a production method thereof | |
| JP2687247B2 (en) | Bread manufacturing method | |
| RU2414132C2 (en) | Dietary bread production method (versions) | |
| CN107736551A (en) | A kind of preparation method of sour flour dough steamed bun | |
| JP6178221B2 (en) | Bread production method | |
| RU2630502C1 (en) | Method for manufacturing bakery products of reduced acidity and increased nutritional value | |
| RU2616787C1 (en) | Composition for functional purpose cracker production | |
| RU2308835C1 (en) | Method for producing of bread | |
| RU2592550C1 (en) | Method for production of bread of whole rye-wheat grain for functional alimentation with honey and products of ash processing | |
| JP2012157329A (en) | Improving agent for grain powder food, method of manufacturing dough for grain powder food, and method of manufacturing grain powder food | |
| RU2410876C1 (en) | Method of bread baking | |
| RU2406338C2 (en) | Method for producing sponge cake "nezhny" | |
| RU2497365C1 (en) | Bread production method | |
| KR20200099274A (en) | Method for manufacturing and the dough with yeast dough bread manufacture flow | |
| JP2013169147A (en) | Rice bread and method for producing bread crumb of rice bread | |
| RU2298924C2 (en) | Method for preparing of bread and bakery products from wheat flour | |
| RU2287280C2 (en) | Method for manufacturing rusk-type bakery products | |
| MD1728Y (en) | Composition for producing gluten-free bread with the addition of elderberry pulp and process for preparing thereof | |
| RU2346439C1 (en) | Method of preparation of cracker biscuit characterised by enhanced nutritional value | |
| RU2242879C2 (en) | Composition for preparing of bakery improver | |
| Резниченко et al. | BIOLOGICAL ACTIVATION OF YEAST AND EVALUATION OF THEIR INFLUENCE ON THE BAKERY PROCESS | |
| MD1730Y (en) | Composition for obtaining gluten-free soryz flour bread and process for preparing thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160824 |