CN107625032B

CN107625032B - Noodle modifier and noodle special flour

Info

Publication number: CN107625032B
Application number: CN201710817421.7A
Authority: CN
Inventors: 王新俊; 王超; 马智刚; 秦明; 张崇山; 李明凯
Original assignee: Qingdao Pinpinhao Food Development Co ltd
Current assignee: Qingdao pinpinpinhao grain and Oil Group Co.,Ltd.
Priority date: 2017-09-12
Filing date: 2017-09-12
Publication date: 2021-01-29
Anticipated expiration: 2037-09-12
Also published as: CN107625032A

Abstract

The invention relates to the technical field of food processing, in particular to a noodle modifier and special noodle flour. The noodle modifier is composed of vitamin C, lipoxygenase, stearoyl lactylate, soy protein, chicken protein powder and corn starch. The vitamin C, the lipoxygenase, the stearoyl lactylate, the soy protein, the chicken protein powder and the corn starch are used in a matching way, and then a synergistic effect can be generated on the brightness and the whiteness of the noodles, the effect is better than that of each single agent, and the noodle modifier can obviously improve the brightness and the whiteness of the noodles, inhibit the color reversion of the fresh and wet noodles and has long duration.

Description

Noodle modifier and noodle special flour

Technical Field

The invention relates to the technical field of food processing, in particular to a noodle modifier and special noodle flour.

Background

The noodle for human beings is originated from the east Han times of China. The noodles are not only popular food for Chinese nationality for more than 2000 years, but also are handed to all parts of the world in cultural communication with all countries of the world, and are second-generation convenient staple food in the world next to bread at present. The noodles are simple and various in preparation method, are nutritional, delicious and good in taste, and are a delicious food widely popular with the public in China. With the improvement of living standard, people have higher and higher requirements on the quality of noodles. The color, the fragrance and the taste of the noodles are all loved by consumers, and the color is the primary condition for promoting the consumers to purchase.

Normal noodles lose water in the drying process, the color and luster gradually become white, and wet noodles have dark color and luster in the water loss process within a certain period of time, and the phenomenon is called as the color reversion of the noodles. The main reasons for the color reversion of the noodles include flour self-yellow pigment, protein content, starch granularity, lipid and wheat germ content, enzyme reaction, ammonia carbonyl reaction, food additive, water addition, alkali addition, salt addition, temperature and the like. The browning degree of the wet noodles in the processing, manufacturing and storage processes reflects the strength of the color stability of the wet noodles, and the color reversion not only affects the appearance quality of the wet noodles, but also affects the nutritional value of protein contained in the fresh noodles, shortens the shelf life of the fresh noodles and reduces the eating quality of the wet noodles, because the fresh noodles are not sold. The color reversion of wet noodles is a difficult problem in the prior flour making and food industries.

The invention patent with publication number CN 106721953A discloses a noodle modifier and special noodle flour, the noodle modifier comprises vitamin B₂Sodium bicarbonate, yolk powder, citric acid, anhydrous sodium dihydrogen phosphate, xylanase, corn starch and calcium stearoyl lactylate. After the noodle modifier is added with flour, the prepared noodles are yellow and bright in color and can be kept standing for 24 hours without color change. However, there was little reversion after 24 hours. Therefore, there is still a need for a noodle improving agent capable of more effectively suppressing the color reversion of fresh noodles for a long time.

Disclosure of Invention

In view of the above, the invention provides a noodle modifier and a noodle special flour. The noodle modifier can remarkably improve brightness and whiteness of noodles, inhibit color reversion of fresh and wet noodles, and has long lasting time.

In order to achieve the above object, the present invention provides the following technical solutions:

the invention provides a noodle modifier, which consists of vitamin C, lipoxygenase, stearoyl lactylate, soybean protein, chicken protein powder and corn starch.

Preferably, the noodle modifier comprises the following components in parts by weight:

in a specific embodiment provided by the invention, the noodle modifier comprises the following components in parts by weight:

in another specific embodiment provided by the invention, the noodle modifier comprises the following components in parts by weight:

preferably, the stearoyl lactylate is sodium stearoyl lactylate and/or calcium stearoyl lactylate.

In a particular embodiment provided by the present invention, the stearoyl lactylate is calcium stearoyl lactylate.

The invention also provides a preparation method of the noodle modifier, which comprises the following steps: mixing vitamin C, lipoxygenase, stearoyl lactylate, soy protein, chicken protein powder and corn starch.

The invention also provides special noodle flour, which comprises the noodle improver and flour provided by the invention.

Preferably, the noodle modifier accounts for 500-1500 ppm of the special noodle flour by mass.

In the specific embodiment provided by the invention, the mass percentage of the noodle modifier in the special noodle flour is 1000 ppm.

The invention provides a noodle modifier and noodle special flour. The noodle modifier is composed of vitamin C, lipoxygenase, stearoyl lactylate, soy protein, chicken protein powder and corn starch. The invention has the technical effects that:

1. the vitamin C, the lipoxygenase, the stearoyl lactylate, the soy protein, the chicken protein powder and the corn starch are used in a matching way, and then a synergistic effect can be generated on the brightness and the whiteness of the noodles, the effect is better than that of each single agent, and the noodle modifier can obviously improve the brightness and the whiteness of the noodles, inhibit the color reversion of the fresh and wet noodles and has long duration.

2. The noodle modifier disclosed by the invention is simple in composition and preparation method, and is suitable for industrial production.

Detailed Description

The invention discloses a noodle modifier and noodle special powder, which can be realized by properly improving process parameters by referring to the contents in the field. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.

The raw materials or auxiliary materials used in the noodle modifier and the noodle special powder provided by the invention can be purchased from the market.

The invention is further illustrated by the following examples:

example 1

The formula of the noodle modifier in the embodiment comprises the following components in parts by weight:

the preparation method comprises the following steps: the raw materials of the formula are mixed uniformly.

Example 2

Example 3

Example 4

Wheat flour (without any additive) for noodles produced by Qingdao good food development Limited company is selected as reference flour (CK), and the noodle modifier of the embodiments 1-3 and each single agent are respectively added on the basis of the reference flour to form 10 kinds of flour, wherein the flour comprises the following components:

test group 1: CK + 0.1% of the improver of example 1;

test group 2: CK + 0.1% of the noodle improver of example 2;

test group 3: CK + 0.1% improver of the noodles of example 3;

control group 1: CK + 0.1% vitamin C;

control group 2: CK + 0.1% lipoxygenase;

control group 3: CK + 0.1% calcium stearoyl lactylate;

control group 4: CK + 0.1% soy protein;

control group 5: CK + 0.1% egg white powder;

control group 6: CK + 0.1% corn starch;

control group 7: CK.

Fresh noodle processing and testing methods were from wheat quality laboratory at the institute of agricultural sciences, china. The water adding amount of the flour is 36 percent, the flour is kneaded for 5min at the same kneading speed, and the kneading instrument is Kenwood (model KM300, Kenwood Ltd., Britain); the waking time is 30 min; when the thickness of the dough sheet is 1.2-1.3 mm, the pressed dough belt is cut into dough sheets of 15cm multiplied by 5cm for testing the color of the fresh noodles: tile test background tile Eliane (brazil) was white (L x: 92.84, a x: 0.24, b x: 1.25), and after the tile was made, it was tri-folded lengthwise and then subjected to 0h of a color test of the noodles (CIE L, a x and b x system), and three different spots were measured, with the average value being the final result. The testing instrument is a Minolta Chroma Meter (model CR300, Minolta, Osaka, Japan), then the dough sheet is put into a sealed plastic bag for sealing, and then the plastic bag is put into a light incubator at 25 ℃ for storage, and the color value of the noodles is measured after 24h and 48h respectively. The test results are as follows:

TABLE 1 noodle color test results from flours of different formulations

According to the test results, after the vitamin C, the lipoxygenase, the stearoyl lactylate, the soybean protein, the chicken protein powder and the corn starch are used in a matching manner, a synergistic effect can be generated on the brightness and the whiteness of the noodles, the effect is better than that of each single agent, and the noodle modifier can obviously improve the brightness and the whiteness of the noodles and has long duration.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims

1. A noodle modifier is characterized by comprising vitamin C, lipoxygenase, stearoyl lactylate, soybean protein, chicken protein powder and corn starch;

the noodle modifier comprises the following components in parts by weight:

2. a noodle improver according to claim 1, wherein the amount of each component in the noodle improver is:

3. a noodle improver according to claim 1, wherein the amount of each component in the noodle improver is:

4. a noodle improver according to claim 1, wherein the amount of each component in the noodle improver is:

5. a noodle improver as claimed in claim 1, wherein the stearoyl lactylate is sodium stearoyl lactylate and/or calcium stearoyl lactylate.

6. A process for preparing a noodle improver as claimed in any one of claims 1 to 5, wherein vitamin C, lipoxygenase, stearoyl lactylate, soy protein, egg white powder and corn starch are mixed.

7. A noodle flour for exclusive use, comprising the noodle improver according to any one of claims 1 to 5 and flour.

8. The noodle improver according to claim 7, wherein the noodle improver is contained in an amount of 500 to 1500ppm by mass of the noodle improver.

9. The noodle-specific flour according to claim 7 or 8, wherein the noodle improving agent is contained in an amount of 1000ppm by mass of the noodle-specific flour.