CN106261647A - A kind of instant fresh wetted surface quality improver, preparation method and application - Google Patents
A kind of instant fresh wetted surface quality improver, preparation method and application Download PDFInfo
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- CN106261647A CN106261647A CN201610642514.6A CN201610642514A CN106261647A CN 106261647 A CN106261647 A CN 106261647A CN 201610642514 A CN201610642514 A CN 201610642514A CN 106261647 A CN106261647 A CN 106261647A
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- wetted surface
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- 235000012054 meals Nutrition 0.000 claims abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 34
- 229920002472 Starch Polymers 0.000 claims abstract description 24
- 235000019698 starch Nutrition 0.000 claims abstract description 24
- 239000008107 starch Substances 0.000 claims abstract description 24
- 108010068370 Glutens Proteins 0.000 claims abstract description 23
- 235000021312 gluten Nutrition 0.000 claims abstract description 23
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 22
- 239000000679 carrageenan Substances 0.000 claims abstract description 22
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- 229940113118 carrageenan Drugs 0.000 claims abstract description 22
- 239000000230 xanthan gum Substances 0.000 claims abstract description 22
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 22
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 22
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 22
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 22
- 229920002907 Guar gum Polymers 0.000 claims abstract description 21
- 239000000665 guar gum Substances 0.000 claims abstract description 21
- 235000010417 guar gum Nutrition 0.000 claims abstract description 21
- 229960002154 guar gum Drugs 0.000 claims abstract description 21
- 229920002752 Konjac Polymers 0.000 claims abstract description 19
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 18
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 17
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- 239000008274 jelly Substances 0.000 claims abstract description 16
- 235000012149 noodles Nutrition 0.000 claims description 45
- 238000003756 stirring Methods 0.000 claims description 26
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 210000001161 mammalian embryo Anatomy 0.000 claims description 14
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- 235000014121 butter Nutrition 0.000 claims description 12
- 239000004310 lactic acid Substances 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 235000013555 soy sauce Nutrition 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 238000003490 calendering Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
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- 239000006185 dispersion Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 229920000881 Modified starch Polymers 0.000 claims description 3
- 239000004368 Modified starch Substances 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
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- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 claims description 2
- 230000008859 change Effects 0.000 claims description 2
- 239000011812 mixed powder Substances 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
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- 244000241257 Cucumis melo Species 0.000 claims 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 5
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- 235000013339 cereals Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 3
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- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 235000015111 chews Nutrition 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
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- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 239000002574 poison Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 108090000340 Transaminases Proteins 0.000 description 1
- 102000003929 Transaminases Human genes 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000012496 blank sample Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- -1 diacetyl tartarate Chemical compound 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000005739 manihot Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
- 235000019799 monosodium phosphate Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000979 retarding effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- 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
- Noodles (AREA)
Abstract
It is desirable to provide a kind of instant fresh wetted surface quality improver, preparation method and application, this wetted surface quality improver comprises the component of following weight: konjaku powder 0.1～0.3 part, xanthan gum 0.1～0.3 part, guar gum 0.5～0.8 part, carrageenan 0.1～0.2 part, gluten meal 1～3 parts, monoglyceride 0.1～0.2 part, glutamine transaminage 0.4～0.6 part and edible salt 1.5～2.5 parts, or and bean jelly grass meal 0.2～0.3 part.In the instant fresh wetted surface quality improver related in the present invention, each component has good synergism, wetted surface bar age of starch in storage process can be effectively delayed to bring back to life, improve the edible quality of wetted surface bar, increase wetted surface bar toughness, the most also can improve wetted surface bar quality.
Description
Technical field
The invention belongs to a kind of food technology field, relate to a kind of food additive, be specially a kind of instant fresh wetted surface
Quality improver, preparation method and application.
Background technology
Instant fresh wetted surface is on the basis of fresh wetted surface, is formed after the techniques such as boiling, dispensing, fresh-keeping, packaging
A kind of instant noodle, be a kind of new type of safe health food easily.Owing to instant fresh wetted surface is along with the increasing of storage time
Long, it may appear that age of starch is brought back to life, degradation problem under crisp and easily broken, color and luster change and mouthfeel, thus causes instant wetted surface to be eaten
Reduce by quality and product quality.
In recent years, along with the requirement of wetted surface quality is stepped up by development and the consumer of science and technology, increasing section
The worker of grinding enters the research of Flour product quality improver.Such as China Patent No.: CN105192487A discloses a kind of noodles
Modifying agent, its each component be respectively as follows: sodium alginate 8～20 parts, the sweet fat of diacetyl tartarate 3～6 parts, citric acid 1～5 parts, three
Polyphosphate sodium 0.5～2 parts, sodium dihydrogen phosphate 0.5～2 parts, disodium hydrogen phosphate 0.5～2 parts, carboxymethyl cellulose 1～6 parts, food
Salt 50～80 parts, Flos abelmoschi manihot glue 2～8 parts, Cassia bean gum 2～8 parts.The addition of this noodle improver is by weight for the 2 of flour
～5%.The Adding Way of noodle improver: after directly carrying out mixing or being indirectly dissolved in water with flour, then add together with water
Noodle production is carried out in flour.Although the noodle improver described in this patent of invention overcomes noodles broken strip to a certain extent
The undesirable features such as rate and dissolution rate are high, tensile elasticity is bad, but not can effectively solve the problem that for fresh-keeping wet noodle in the long period
Storage during the age of starch that occurs bring back to life, crisp and easily broken, chew strength and toughness and decline and the relevant technology of degradation under edible quality
Problem.
Summary of the invention
The invention aims to promote the quality of instant fresh wetted surface, by rationally adding thickening agent, natural increasing muscle
The instant fresh wetted surface quality improver that agent, emulsifying agent, enzyme preparation and konjaku powder are made, adds quality improver in face processed
After, can effectively solve wetted surface age of starch in storage process bring back to life, crisp and easily broken, chew strength and toughness and decline and edible quality
The problem declined, ensures the edible safety of instant product simultaneously, improves the quality of product, and the instant wetted surface after storage remains to reach
The good characteristics such as smooth in taste, good springiness, biceps are strong.
For realizing object above, technical scheme is as follows:
A kind of instant fresh wetted surface quality improver, makes including following components by weight percent and obtains: konjaku powder 0.1～0.3
Part, xanthan gum 0.1～0.3 part, guar gum 0.5～0.8 part, carrageenan 0.1～0.2 part, gluten meal 1～3 parts, monoglyceride 0.1
～0.2 part, glutamine transaminage 0.4～0.6 part.
Preferably, above-described instant fresh wetted surface quality improver, mainly it is made up of following components by weight percent: Rhizoma amorphophalli essence
Powder 0.2～0.3 part, xanthan gum 0.1～0.2 part, guar gum 0.6～0.7 part, carrageenan 0.1～0.2 part, gluten meal 1～2 parts,
Monoglyceride 0.1～0.2 part, glutamine transaminage 0.4～0.5 part and bean jelly grass meal 0.2～0.3 part.
Above-described konjaku powder, xanthan gum, guar gum, carrageenan, gluten meal, monoglyceride, glutamine transaminage
It is commercially available prod with bean jelly grass meal.
The preparation method of above-described instant fresh wetted surface quality improver is: first konjaku powder 0.1～0.3 part are added
Entering in mixer, stirring, then room temperature is slowly added into xanthan gum 0.1～0.3 part, guar gum 0.5～0.8 part, carrageenan successively
0.1～0.2 part, gluten meal 1～3 parts, monoglyceride 0.1～0.2 part and glutamine transaminage 0.4～0.6 part, stir；
Or it is slowly added into bean jelly grass meal 0.2～0.3 part again, stirs, packaging, obtain wetted surface quality improver dry powder.
The application of above-described a kind of instant fresh wetted surface quality improver, main technique operation is:
(1) get the raw materials ready: component flour by weight: starch: wetted surface quality improver: edible salt: water=100: 6～8: 2.0～
5.5: 2.0～2.5: 25～35 weigh respectively standby；
(2) dissolving: be added to the water by edible salt, stirring, it is standby that dissolving obtains edible salt water；
(3) mixed powder, dough-making powder: add flour in noodles served with soy sauce, sesame butter, etc. machine, start noodles served with soy sauce, sesame butter, etc. machine, wetted surface quality improver is slowly added to face
In powder, stirring 5～10 minutes, edible salt water step (2) obtained the most again adds in material with spray pattern, continues stirring
To material in the most cotton-shaped embryo；
(4) wake up face: will the most cotton-shaped embryo naturally awake face 15～20 minutes under room temperature；
(5) calendering cutting: the most cotton-shaped embryo pour into noodle machine hopper, starts noodle machine, carry out continuous calendering and
Cutting forms the noodles of a diameter of 3～5mm；
(6) ripening, cooling: uncooked wet noodle is placed in the pH2.9～3.1 of boiling and eats and boil in lactic acid solution to 5 Maturity,
Pull out immediately to be placed in cold rinse bank to rinse and be cooled to nature dispersion adhesion；
(7) acidleach: by wash cold after wetted surface micro-drain surface moisture after, being placed in the pH2.9～3.1 of room temperature, to eat lactic acid molten
In liquid, it is dipped to when noodles acidity is pH3.8～4.2 take out；
(8) oil blending: after the wetted surface after acidleach is drained surface moisture, addition 1～the edible vegetable oil of 2% wetted surface weight,
Mix homogeneously；
(9) quantitative package: by real needs quantitative separating, discharges air in bag as far as possible, packs before sealing；
(10) wet sterilization: carry out atmospheric steam in sealed and packed wetted surface is placed in autoclave and sterilize 25 minutes；
(11) cooling: the wetted surface after sterilization is quickly cooled to close to room temperature, obtains instant fresh wetted surface.
Above-described starch includes one or more in Maninot esculenta crantz. ative starch and Rhizoma Solani tuber osi ative starch or modified starch.
Compared with prior art, the technological merit of the present invention and providing the benefit that:
1. the instant fresh wetted surface quality improver of the present invention can effectively solve wetted surface age of starch in storage process
Bring back to life, crisp and easily broken, chew the problem that strength and toughness decline and edible quality declines.
2. the present invention adds the higher Maninot esculenta crantz. ative starch of amylopectin content and Rhizoma Solani tuber osi ative starch or modified starch, carries
The content ratio of amylopectin in high flour, can effectively slow down the age of starch of wetted surface, reduce broken strip, increase its palatability.
GLN transaminase the most of the present invention and the addition of gluten meal, can be effectively improved wetted surface product property, improve
Dough gluten network structure, strengthens noodles viscoelasticity, increases dough gas holding capacity, makes interior phase constitution evenly, reduce wet
Face strip-breaking rate, strengthen wetted surface chews strength and boiling fastness, can improve mouthfeel and the outward appearance of wetted surface simultaneously.
4. the hydrophilic edible colloids such as xanthan gum, carrageenan and the guar gum added in the present invention, have good film forming
Property, it is possible to prevent wetted surface the scattering and disappearing of moisture in processing or storage, and colloid itself is polysaccharide, its hydroxyl energy and starch chain
On hydroxyl and moisture around form substantial amounts of hydrogen bond, play the effect stoping starch retrogradation；These colloids have very simultaneously
High water suction, moisture holding capacity, Tibetan long to wetted surface dehydration is aging plays retarding action.
5. the interpolation of the emulsifying agent such as monoglyceride in the present invention, can occurring to interact with amylose in dough-making powder, it is steady to be formed
Qualitative strong complex, thus amylose is fixed in starch grain, the straight chain of dissolution in starch grains Free water
Starch reduces, it is therefore prevented that occur aging because of the recrystallization between starch grain.
6. the Herba mesonae chinensis medical material leaf added in the present invention is that papery is pliable and tough, is difficult to twist into pieces, feeble QI, and that chews is lightly seasoned sweet, has glue
Property；Herb, containing Herba mesonae chinensis polysaccharide, galactose, arabinose, xylose, rhamnose and galacturonic acid, can occur mutually with starch
Effect forms the complex that stability is strong, and nature and flavor are puckery sweet, cool；There is clearing away summer-heat, quench one's thirst, effect of heat extraction poison；Cure mainly heatstroke, disappear
Yearningly, hypertension, diabetes, muscle, arthralgia, wind syndrome due to invasion of wind when drinking, wet fire osteodynia.
7. the konjaku powder added in the present invention is useful basic food, too much to edible animal acid food
People, collocation is eaten Rhizoma amorphophalli, can be reached food acid, soda balance；Rhizoma amorphophalli has full tripe, skin care, bowel relieving, anti-cancer, blood sugar lowering, fall blood
Fat, blood pressure lowering, dissipate poison, promote blood circulation, lose weight, appetizing etc. multi-functional.
Detailed description of the invention
One, the preparation of modifying agent
Below in conjunction with specific embodiment, the present invention program is described in detail, but be not limited to protection scope of the present invention.
Embodiment 1
(1) components by weight percent of product:
Konjaku powder 0.1 part, xanthan gum 0.3 part, guar gum 0.6 part, carrageenan 0.2 part, gluten meal 1 part, monoglyceride 0.2
Part and glutamine transaminage 0.4 part.
(2) preparation method of product:
By in 0.1 part of addition mixer of konjaku powder, stir, under room temperature, be slowly added into xanthan gum 0.3 part, guar gum successively
0.6 part, carrageenan 0.2 part, gluten meal 1 part, monoglyceride 0.2 part and glutamine transaminage 0.4 part, be stirred for 12 minutes, mixed
Close uniformly, packaging, obtain wetted surface quality improver dry powder.
Embodiment 2
(1) components by weight percent of product:
Konjaku powder 0.2 part, xanthan gum 0.2 part, guar gum 0.7 part, carrageenan 0.15 part, gluten meal 1.5 parts, monoglyceride
0.1 part, glutamine transaminage 0.6 part and bean jelly grass meal 0.2 part.
(2) preparation method of product:
By in 0.2 part of addition mixer of konjaku powder, stir, under room temperature, be slowly added into xanthan gum 0.2 part, guar gum successively
0.7 part, carrageenan 0.15 part, gluten meal 1.5 parts, monoglyceride 0.1 part, glutamine transaminage 0.6 part and bean jelly grass meal 0.2
Part, it is stirred for 16 minutes, mix homogeneously, packaging, obtains wetted surface quality improver dry powder.
Embodiment 3
(1) components by weight percent of product:
Konjaku powder 0.3 part, xanthan gum 0.1 part, guar gum 0.6 part, carrageenan 0.1 part, gluten meal 2 parts, monoglyceride 0.2
Part, glutamine transaminage 0.5 part and bean jelly grass meal 0.3 part.
(2) preparation method of product:
By in 0.3 part of addition mixer of konjaku powder, stir, under room temperature, be slowly added into xanthan gum 0.1 part, guar gum successively
0.6 part, carrageenan 0.1 part, gluten meal 2 parts, monoglyceride 0.2 part, glutamine transaminage 0.5 part and bean jelly grass meal 0.3 part, then
Stir 20 minutes, mix homogeneously, packaging, obtain wetted surface quality improver dry powder.
Embodiment 4
(1) components by weight percent of product:
Konjaku powder 0.2 part, xanthan gum 0.2 part, guar gum 0.7 part, carrageenan 0.2 part, gluten meal 1 part, monoglyceride 0.1
Part, glutamine transaminage 0.4 part and bean jelly grass meal 0.2 part
(2) preparation method of product:
By in 0.2 part of addition mixer of konjaku powder, stir, under room temperature, be slowly added into xanthan gum 0.2 part, guar gum successively
0.7 part, carrageenan 0.2 part, gluten meal 1 part, monoglyceride 0.1 part, glutamine transaminage 0.4 part and bean jelly grass meal 0.2 part, then
Stir 14 minutes, mix homogeneously, packaging, obtain wetted surface quality improver dry powder.
Two, the application of modifying agent
Application examples 1
100 parts of flour, Maninot esculenta crantz. ative starch 6 parts, edible salt 2.5 parts, 27 parts of water and by konjaku powder is weighed respectively with weight
0.1 part, xanthan gum 0.3 part, guar gum 0.6 part, carrageenan 0.2 part, gluten meal 1 part, monoglyceride 0.2 part, glutamine turn ammonia
The wetted surface quality improver 3.5 parts of enzyme 0.4 part composition.First edible salt is dissolved completely in water standby；Add in noodles served with soy sauce, sesame butter, etc. machine
Flour, starts noodles served with soy sauce, sesame butter, etc. machine, is slowly added in flour by wetted surface quality improver, continues stirring 5 minutes, then by saline solution with spray
The mode of spilling adds in material, continues stirring in the most cotton-shaped embryo；15 minutes, the most awake face, then will wadding
Shape face embryo is poured noodle machine hopper into and is carried out continuous calendering and the uncooked wet noodle of cutting formation diameter 3mm.Uncooked wet noodle is placed in
The boiling of pH2.9 eats boils in lactic acid solution to 5 ripe, picks up and is placed in cold rinse bank rinsing and is cooled to nature dispersion adhesion,
Take out after wetted surface bar substantially drains surface moisture, be placed in and the room temperature lactic acid solution of room temperature, pH3.0 is dipped to noodles acidity is
PH4.0, takes out wetted surface bar and drains surface moisture, add the edible vegetable oil mix homogeneously of 1% wetted surface weight, enter by 250g/ bag
Row subpackage also seals bag mouth, and in sealed and packed wetted surface is placed in autoclave, atmospheric steam sterilizes 25 minutes, after sterilization terminates
By rapid for wetted surface water-cooled to close to room temperature, obtain instant fresh wetted surface.
Application examples 2
100 parts of flour, Rhizoma Solani tuber osi ative starch 7 parts, edible salt 2.0 parts and 30 parts of water is weighed and by Rhizoma amorphophalli essence respectively with weight
0.2 part of powder, xanthan gum 0.2 part, guar gum 0.7 part, carrageenan 0.15 part, gluten meal 1.5 parts, monoglyceride 0.1 part, glutamine
Transaminase 0.6 part and the wetted surface quality improver 5.5 parts of bean jelly grass meal 0.2 part composition.First edible salt is dissolved completely in water
Standby；In noodles served with soy sauce, sesame butter, etc. machine, add flour, start noodles served with soy sauce, sesame butter, etc. machine, wetted surface quality improver is slowly added in flour, continue stirring 8 points
Clock, then saline solution is added in material with spray pattern, continue stirring in the most cotton-shaped embryo；The most natural
Wake up face 20 minutes, more cotton-shaped embryo is poured into noodle machine hopper carry out continuous calendering and cutting forms the uncooked wet noodle of diameter 4mm.
Uncooked wet noodle is placed in the boiling of pH3.0 eat and lactic acid solution boils to 5 ripe, pick up be placed in cold rinse bank rinsing be cooled to from
So disperse adhesion, after taking-up wetted surface bar substantially drains surface moisture, be placed in the room temperature lactic acid solution of room temperature, pH2.9, soak
It is pH4.2 to noodles acidity, takes out wetted surface bar and drain surface moisture, add the edible vegetable oil mix homogeneously of 2% wetted surface weight,
Carrying out subpackage by 250g/ bag and seal bag mouth, in sealed and packed wetted surface is placed in autoclave, atmospheric steam sterilizes 25 minutes,
Sterilization terminate after by rapid for wetted surface water-cooled to close to room temperature, obtain instant fresh wetted surface.
Application examples 3
100 parts of flour, modified potato starch 8 parts, edible salt 2.2 parts, 35 parts of water and by Rhizoma amorphophalli is weighed respectively with weight
Fine powder 0.3 part, xanthan gum 0.1 part, guar gum 0.6 part, carrageenan 0.1 part, gluten meal 2 parts, monoglyceride 0.2 part, glutamine
Transaminase 0.5 part and the wetted surface quality improver 2.5 parts of bean jelly grass meal 0.3 part composition.First edible salt is dissolved completely in water
Standby；In noodles served with soy sauce, sesame butter, etc. machine, add flour, start noodles served with soy sauce, sesame butter, etc. machine, wetted surface quality improver is slowly added in flour, continue stirring 10
Minute, then saline solution is added in material with spray pattern, continue stirring in the most cotton-shaped embryo；The most certainly
So wake up face 18 minutes, more cotton-shaped embryo is poured into noodle machine hopper carry out continuous calendering and cutting forms the raw wetted surface of diameter 5mm
Bar.Uncooked wet noodle is placed in the boiling of pH3.1 eat and lactic acid solution boils to 5 ripe, picks up and be placed in cold rinse bank rinsing cooling
To dispersion adhesion naturally, after taking-up wetted surface bar substantially drains surface moisture, it is placed in the lactic acid solution of room temperature, pH3.1, soaks
It is pH4.1 to noodles acidity, takes out wetted surface bar and drain surface moisture, add the edible vegetable oil mixing of 1.5% wetted surface weight all
Even, carry out subpackage by 250g/ bag and seal bag mouth, sealed and packed wetted surface is placed in atmospheric steam sterilization 25 in autoclave
Minute, sterilization terminate after by rapid for wetted surface water-cooled to close to room temperature, obtain instant fresh wetted surface.
Table 1: add quality improver to the matter structure of instant wetted surface and the analysis result of other characteristic
Note: blank sample is without any quality improver, and other processing technology are identical.
Table 2: instant fresh wetted surface product is results of sensory evaluation under the conditions of room temperature (20-30 DEG C)
Claims (7)
1. an instant fresh wetted surface quality improver, it is characterised in that include that following components by weight percent makes and obtain: konjaku powder
0.1 ~ 0.3 part, xanthan gum 0.1 ~ 0.3 part, guar gum 0.5 ~ 0.8 part, carrageenan 0.1 ~ 0.2 part, gluten meal 1 ~ 3 part, monoglyceride
0.1 ~ 0.2 part, glutamine transaminage 0.4 ~ 0.6 part.
A kind of instant fresh wetted surface quality improver the most according to claim 1, it is characterised in that main by following heavy
Amount component composition: konjaku powder 0.2 ~ 0.3 part, xanthan gum 0.1 ~ 0.2 part, guar gum 0.6 ~ 0.7 part, carrageenan 0.1 ~ 0.2
Part, gluten meal 1 ~ 2 part, monoglyceride 0.1 ~ 0.2 part, glutamine transaminage 0.4 ~ 0.5 part, bean jelly grass meal 0.2 ~ 0.3 part.
A kind of instant fresh wetted surface quality improver the most according to claim 1 and 2, it is characterised in that: described Rhizoma amorphophalli
Fine powder, xanthan gum, guar gum, carrageenan, gluten meal, monoglyceride, glutamine transaminage and bean jelly grass meal are commercially available prod.
The preparation method of a kind of instant fresh wetted surface quality improver the most according to claim 1 and 2, it is characterised in that:
First by 0.1 ~ 0.3 part of addition mixer of konjaku powder, stirring, then room temperature is slowly added into xanthan gum 0.1 ~ 0.3 part, melon successively
Your 0.5 ~ 0.8 part of glue, carrageenan 0.1 ~ 0.2 part, gluten meal 1 ~ 3 part, monoglyceride 0.1 ~ 0.2 part and glutamine transaminage 0.4 ~
0.6 part, stir, or be slowly added into bean jelly grass meal 0.2 ~ 0.3 part again, stir, packaging, obtain wetted surface quality and change
Good dose of dry powder.
The application of a kind of instant fresh wetted surface quality improver the most according to claim 1 and 2, it is characterised in that: main
Technological operation is:
(1) get the raw materials ready: component flour by weight: starch: wetted surface quality improver: edible salt: water=100: 6～8: 2.0～5.5:
2.0～2.5: 25～35 weigh respectively standby；
(2) dissolving: be added to the water by edible salt, stirring, it is standby that dissolving obtains edible salt water；
(3) mixed powder, dough-making powder: add flour in noodles served with soy sauce, sesame butter, etc. machine, start noodles served with soy sauce, sesame butter, etc. machine, wetted surface quality improver is slowly added to flour
In, stirring 5～10 minutes, edible salt water step (2) obtained the most again adds in material with spray pattern, continues stirring extremely
Material is in the most cotton-shaped embryo；
(4) awake face: will the most cotton-shaped embryo 15 ~ 20 minutes, naturally awake face under room temperature；
(5) calendering cutting: the most cotton-shaped embryo is poured into noodle machine hopper, starts noodle machine, carries out continuous calendering and cutting
Form the noodles of a diameter of 3 ~ 5mm；
(6) ripening, cooling: uncooked wet noodle is placed in pH2.9 ~ 3.1 of boiling and eats and boil in lactic acid solution to 5 Maturity, immediately
Pull out to be placed in cold rinse bank to rinse and be cooled to nature dispersion adhesion；
(7) acidleach: by wash cold after wetted surface micro-drain surface moisture after, pH2.9 ~ 3.1 being placed in room temperature eat in lactic acid solution,
It is dipped to when noodles acidity is pH3.8 ~ 4.2 take out；
(8) oil blending: after the wetted surface after acidleach is drained surface moisture, adds the edible vegetable oil of 1 ~ 2% wetted surface weight, and mixing is all
Even；
(9) quantitative package: by real needs quantitative separating, discharges air in bag as far as possible, packs before sealing；
(10) wet sterilization: carry out atmospheric steam in sealed and packed wetted surface is placed in autoclave and sterilize 25 minutes；
(11) cooling: the wetted surface after sterilization is quickly cooled to close to room temperature, obtains instant fresh wetted surface.
The application of a kind of instant fresh wetted surface quality improver the most according to claim 5, it is characterised in that: described shallow lake
Powder includes one or more in Maninot esculenta crantz. ative starch and Rhizoma Solani tuber osi ative starch or modified starch.
7. a preparation method for instant fresh wetted surface, weighs 100 parts of flour, modified potato starch 8 parts, food with weight respectively
With salt 2.2 parts, 35 parts of water with by konjaku powder 0.3 part, xanthan gum 0.1 part, guar gum 0.6 part, carrageenan 0.1 part, gluten meal 2
Part, monoglyceride 0.2 part, glutamine transaminage 0.5 part and the wetted surface quality improver 2.5 parts of bean jelly grass meal 0.3 part composition；First
Edible salt is dissolved completely in water standby；In noodles served with soy sauce, sesame butter, etc. machine, add flour, start noodles served with soy sauce, sesame butter, etc. machine, by slow for wetted surface quality improver
Add in flour, continue stirring 10 minutes, then saline solution is added in material with spray pattern, continue stirring in uniform wadding
Shape face embryo；The most naturally wake up face 18 minutes, then pour cotton-shaped embryo into noodle machine hopper and carry out continuous calendering and cut
Bar forms the uncooked wet noodle of diameter 5mm；Uncooked wet noodle is placed in the boiling of pH3.1 eat and lactic acid solution boils to 5 ripe, picks up
Be placed in cold rinse bank rinsing and be cooled to nature dispersion adhesion, take out after wetted surface bar substantially drains surface moisture, be placed in room temperature,
In the lactic acid solution of pH3.1, being dipped to noodles acidity is pH4.1, takes out wetted surface bar and drains surface moisture, adds 1.5% wetted surface weight
The edible vegetable oil mix homogeneously of amount, carries out subpackage by 250g/ bag and seals bag mouth, sealed and packed wetted surface is placed in sterilizing
In pot, atmospheric steam sterilizes 25 minutes, sterilization terminate after by rapid for wetted surface water-cooled to close to room temperature, obtain instant fresh wetted surface.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106954790A (en) * | 2017-03-23 | 2017-07-18 | 淮南宜生食品有限公司 | It is a kind of to facilitate handmade noodle preparation method |
| CN107455661A (en) * | 2017-08-17 | 2017-12-12 | 太和县大维食品有限公司 | A kind of preparation method of the high vermicelli of pliability |
| CN108902913A (en) * | 2018-08-03 | 2018-11-30 | 山东省梁山县天喜食品配料有限公司 | A kind of formulated food additive and its production method for fresh noodle |
| CN108925904A (en) * | 2017-05-27 | 2018-12-04 | 李秀花 | A kind of production method in the wet face of konjaku |
| CN109105875A (en) * | 2018-09-14 | 2019-01-01 | 河南省熙康食品有限公司 | A kind of quick-frozen mealy potato and preparation method thereof |
| CN109497411A (en) * | 2019-01-22 | 2019-03-22 | 淮北旭源食品有限公司 | A kind of ferment noodles and preparation method thereof |
| CN109874978A (en) * | 2019-03-05 | 2019-06-14 | 浙江省海洋水产研究所 | A kind of wet face processing technology of squid |
| CN110024947A (en) * | 2019-05-20 | 2019-07-19 | 安徽正宇面粉有限公司 | A kind of health-care instant flour and its production technology |
| CN111587981A (en) * | 2020-06-16 | 2020-08-28 | 莱州宏源面粉有限公司 | Universal flour and preparation method thereof |
| CN111903958A (en) * | 2020-08-11 | 2020-11-10 | 四川省银丰食品有限公司 | Anti-aging rice noodle production formula |
| CN112715844A (en) * | 2021-01-06 | 2021-04-30 | 上海锐舒电子商务有限公司 | Normal-temperature cooked noodles without acid feeling and preparation method thereof |
| CN113317488A (en) * | 2021-06-30 | 2021-08-31 | 四川省食品发酵工业研究设计院有限公司 | Composite quality modifier, composite preservative and application of composite preservative in preparation of phylla cakes |
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| CN115281309A (en) * | 2022-07-26 | 2022-11-04 | 武汉轻工大学 | Fresh wet noodle compound modifier, fresh wet noodles and preparation method thereof |
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| CN106954790A (en) * | 2017-03-23 | 2017-07-18 | 淮南宜生食品有限公司 | It is a kind of to facilitate handmade noodle preparation method |
| CN108925904A (en) * | 2017-05-27 | 2018-12-04 | 李秀花 | A kind of production method in the wet face of konjaku |
| CN107455661A (en) * | 2017-08-17 | 2017-12-12 | 太和县大维食品有限公司 | A kind of preparation method of the high vermicelli of pliability |
| CN108902913A (en) * | 2018-08-03 | 2018-11-30 | 山东省梁山县天喜食品配料有限公司 | A kind of formulated food additive and its production method for fresh noodle |
| CN109105875A (en) * | 2018-09-14 | 2019-01-01 | 河南省熙康食品有限公司 | A kind of quick-frozen mealy potato and preparation method thereof |
| CN109497411A (en) * | 2019-01-22 | 2019-03-22 | 淮北旭源食品有限公司 | A kind of ferment noodles and preparation method thereof |
| CN109874978A (en) * | 2019-03-05 | 2019-06-14 | 浙江省海洋水产研究所 | A kind of wet face processing technology of squid |
| CN110024947A (en) * | 2019-05-20 | 2019-07-19 | 安徽正宇面粉有限公司 | A kind of health-care instant flour and its production technology |
| CN110024947B (en) * | 2019-05-20 | 2021-12-28 | 安徽正宇面粉有限公司 | Health-care instant flour and production process thereof |
| CN111587981A (en) * | 2020-06-16 | 2020-08-28 | 莱州宏源面粉有限公司 | Universal flour and preparation method thereof |
| CN111903958A (en) * | 2020-08-11 | 2020-11-10 | 四川省银丰食品有限公司 | Anti-aging rice noodle production formula |
| CN112715844A (en) * | 2021-01-06 | 2021-04-30 | 上海锐舒电子商务有限公司 | Normal-temperature cooked noodles without acid feeling and preparation method thereof |
| CN113317488A (en) * | 2021-06-30 | 2021-08-31 | 四川省食品发酵工业研究设计院有限公司 | Composite quality modifier, composite preservative and application of composite preservative in preparation of phylla cakes |
| CN115226839A (en) * | 2022-06-17 | 2022-10-25 | 河南省南街村（集团）有限公司 | Preparation method for delaying aging of instant wet noodles |
| CN115281309A (en) * | 2022-07-26 | 2022-11-04 | 武汉轻工大学 | Fresh wet noodle compound modifier, fresh wet noodles and preparation method thereof |
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