CN112385682A - Noodle modifier capable of keeping good tensile elasticity - Google Patents
Noodle modifier capable of keeping good tensile elasticity Download PDFInfo
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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Abstract
The invention discloses a noodle modifier capable of keeping good tensile elasticity, belonging to the field of noodle modifiers, and comprising the following materials: 10g of inorganic salt, 120g of gel, 350g of starch, 20g of emulsifier and 10g of enzyme preparation, wherein the inorganic salt is a mixture of common salt and composite phosphate, the common salt and the composite phosphate are respectively 3g and 7g, and the gel is a mixture of guar gum, xanthan gum, artemisia glue, sodium alginate and sodium carboxymethylcellulose; according to the invention, the starch fermentation step and the unfermented starch layering step are arranged in the process, the fermented starch liquid becomes viscous, the viscous material has a dipping effect, the newly added components can be effectively bonded, the newly added components can be effectively combined with the mixed liquid, the mixing effect of the mixed liquid is improved, meanwhile, the final starch layering can pulverize the mixed liquid, so that the final modifier can be favorably formed, the starch can improve the water absorption rate and the gelatinization degree of flour, the strength of dough is enhanced, and the prepared noodles have good rehydration property.
Description
Technical Field
The invention belongs to the field of noodle modifiers, and particularly relates to a noodle modifier capable of keeping good tensile elasticity.
Background
A noodle is prepared by grinding cereal or bean flour with water to obtain dough, pressing or rolling or stretching into slices, cutting or pressing, or kneading, pulling, kneading, making into strips (narrow or wide, flat or round) or small pieces, and decocting, parching, braising, and frying. The patterns are various and the varieties are various. The local characteristics are very rich, and the local characteristics are as long-life noodles eaten during celebration of the birthday and as foreign fragrant and strong spaghetti. The delicious noodles are almost mild and chewy, the flavor of the cooked wheaten food is developed to the utmost, the noodles have different methods, and the noodles prepared by different methods have different tastes.
When the noodles are made, some modifying agents are generally added in order to keep the taste of the noodles, but some noodle modifying agents on the market at present are not added with new additional components, so that finally made noodles are obtained, the binding force between starch and gluten protein cannot be increased, the starch dissolved matter is reduced, the strength of the noodles cannot be enhanced, when the noodles are boiled, the noodles are extremely easy to break under a high-temperature environment, the stretchability is not good, even when the noodles are boiled, the noodles are not broken, when people use the chopsticks to pick up the noodles, the noodles are easy to break, the taste is influenced, and therefore a new modifying agent is needed to replace the original modifying agent.
Disclosure of Invention
The invention aims to: the noodle modifier is used for solving the problems that some modifiers are generally added in order to keep the taste of noodles during the preparation, but some noodle modifiers on the market at present are not added with inorganic salt components, so that finally prepared noodles cannot increase the binding force between starch and gluten, starch dissolved matters are reduced, the strength of the noodles cannot be enhanced, the noodles are easy to break under a high-temperature environment during noodle cooking, the stretchability is poor, the noodles are not broken even during noodle cooking, and the noodles are easy to break when people use chopsticks to pick up the noodles during use, so that the taste is influenced.
In order to achieve the purpose, the invention adopts the following technical scheme: a noodle improver for maintaining good tensile elasticity, comprising the following materials: 10g of inorganic salt, 120g of gel, 350g of starch, 20g of emulsifier and 10g of enzyme preparation.
As a further description of the above technical solution:
the inorganic salt is a mixture of common salt and composite phosphate, and the common salt and the composite phosphate are 3g and 7g respectively.
As a further description of the above technical solution:
the gel is a mixture of guar gum, xanthan gum, artemisia glue, sodium alginate and sodium carboxymethyl cellulose, and the gel is 20g, 30g, 25g, 35g and 10g of guar gum, xanthan gum, artemisia glue, sodium alginate and sodium carboxymethyl cellulose respectively.
As a further description of the above technical solution:
the emulsifier is a mixture of sucrose fatty acid ester, sodium stearoyl lactate, calcium stearoyl lactate and lecithin, and the amount of the sucrose fatty acid ester, the amount of the sodium stearoyl lactate, the amount of the calcium stearoyl lactate and the amount of the lecithin are respectively 2g, 1g, 3g and 2 g.
As a further description of the above technical solution:
the enzyme preparation is a mixture of papain, an alpha-amylase preparation and refined pectinase, and the papain, the alpha-amylase preparation and the refined pectinase are 3g, 3.5g and 3.5g respectively.
The invention also provides a preparation method of the noodle modifier for keeping good tensile elasticity, which comprises the following steps:
s1, placing starch in a container, adding a certain amount of purified water into the container, raising the temperature in the container to a certain degree, stirring the starch solution in the container, filtering, and then placing the upper layer in a collection container;
s2, placing the obtained starch solution in a fermentation device, increasing the temperature in the device, adding a certain amount of lactic acid bacteria and yeast into the fermentation device, and fermenting the starch solution for a period of time to make the starch solution sticky;
s3, after fermentation, taking out the fermented material, placing the fermented material in a stirring device, adding a gel component into the container, heating the added component, adding an emulsifier into the device in the heating process, and keeping the rotating speed of the stirring device for mixing for a period of time;
s4, after uniform mixing, continuing to add the enzyme preparation into the mixed solution, keeping the temperature, stirring and mixing for a period of time;
s5, finally adding organic salt into the mixed solution, then taking starch which is not dissolved in water, and carrying out surface layering treatment on the mixed solution;
s6, continuing to start the stirring device, stirring the mixture, placing the mixture in a freeze-drying device after stirring, and freeze-drying at a certain temperature;
and S7, taking out the freeze-dried mixture, and vibrating the freeze-dried mixture by using a vibrating device to form powder, thereby forming the final noodle modifying agent.
As a further description of the above technical solution:
in the S1, 1000ml of purified water 800-800 is added into the container, the temperature in the container is raised to 50-70 ℃, and the starch solution in the container is stirred.
As a further description of the above technical solution:
in the step S2, the temperature in the device is increased to 30-40 ℃, 5g and 3g of lactic acid bacteria and yeast are added into the fermentation device, and the starch solution is fermented for 6-8 days to be sticky.
As a further description of the above technical solution:
in the step S3, after the fermentation is finished, taking out the fermented material, placing the fermented material in a stirring device, adding the gel component into the container, heating the added component to 50-80 ℃, adding the emulsifier into the device in the heating process, keeping the rotating speed of the stirring device at 1800r/min, and mixing for 10-15 min.
As a further description of the above technical solution:
and S4, continuously adding the enzyme preparation into the mixed solution, keeping the temperature at 40-50 ℃, stirring and mixing for a period of time, and placing the mixture into a freeze-drying device to carry out freeze-drying treatment at-30-20 ℃ in S6.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
the invention has the advantages that the starch fermentation step and the unfermented starch layering step are arranged in the process, compared with the treatment operation of only adding unfermented starch directly in the traditional process method, the fermented starch liquid in the preparation process can become sticky, so that the unfermented starch liquid has an effective dipping effect, the newly added components can be effectively bonded, the newly added components can be effectively combined with the mixed liquid, the mixing effect of the mixed liquid is improved, meanwhile, the layering treatment of the unfermented starch can lead the mixed liquid to be powdered, thereby being beneficial to the final forming of a modifier, the layered starch can improve the water absorption rate and the gelatinization degree of flour, the strength of dough is enhanced, the rehydration of the prepared noodles is good, the cooking time is shortened, the viscoelasticity is improved, the noodles can be effectively stretched and are not cracked when being prepared, and the prepared noodles have good elasticity and mouthfeel, the effect of the whole noodle cooking finished product is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The invention provides a technical scheme that: a noodle improver for maintaining good tensile elasticity, comprising the following materials: 10g of inorganic salt, 120g of gel, 350g of starch, 20g of emulsifier and 10g of enzyme preparation, wherein the inorganic salt is a mixture of salt and composite phosphate, the salt and the composite phosphate are respectively 3g and 7g, the gel is a mixture of guar gum, xanthan gum, artemisia glue, sodium alginate and sodium carboxymethylcellulose, the guar gum, the xanthan gum, the artemisia glue, the sodium alginate and the sodium carboxymethylcellulose are respectively 20g, 30g, 25g, 35g and 10g, the emulsifier is a mixture of sucrose fatty acid ester, sodium stearoyl lactate, calcium stearoyl lactate and lecithin, the sucrose fatty acid ester, the sodium stearoyl lactate, calcium stearoyl lactate and lecithin are respectively 2g, 1g, 3g and 2g, the enzyme preparation is a mixture of papain, an alpha-amylase preparation and refined pectinase, and the papain, the alpha-amylase preparation and the refined pectinase are respectively 3g, the mixture of the sodium stearoyl lactate and the calcium stearate, the enzyme preparation and the enzyme preparation are respectively 3g, 3.5g and 3.5 g.
The invention also provides a preparation method of the noodle modifier for keeping good tensile elasticity, which comprises the following steps:
s1, placing starch in a container, adding 800ml of purified water into the container, raising the temperature in the container to 50 ℃, stirring the starch solution in the container, filtering, and then taking the upper layer to be clean and placing in a collection container;
s2, placing the obtained starch solution in a fermentation device, increasing the temperature in the device to 30 ℃, adding 5g and 3g of lactic acid bacteria and yeast into the fermentation device, and fermenting the starch solution for 6 days to make the starch solution sticky;
s3, after the fermentation is finished, taking out the fermented material, placing the fermented material in a stirring device, adding a gel component into a container, heating the added component to 50 ℃, adding an emulsifier into the device in the heating process, keeping the rotating speed of the stirring device at 1000r/min, and mixing for 10 min;
s4, after uniform mixing, continuing to add the enzyme preparation into the mixed solution, keeping the temperature at 40 ℃, and stirring and mixing for a period of time;
s5, finally adding organic salt into the mixed solution, then taking starch which is not dissolved in water, and carrying out surface layering treatment on the mixed solution;
s6, continuing to start the stirring device, stirring the mixture, placing the mixture into a freeze-drying device after stirring, and freeze-drying at-30 ℃;
and S7, taking out the freeze-dried mixture, and vibrating the freeze-dried mixture by using a vibrating device to form powder, thereby forming the final noodle modifying agent.
Example 2
The invention provides a technical scheme that: a noodle improver for maintaining good tensile elasticity, comprising the following materials: 10g of inorganic salt, 120g of gel, 350g of starch, 20g of emulsifier and 10g of enzyme preparation, wherein the inorganic salt is a mixture of salt and composite phosphate, the salt and the composite phosphate are respectively 3g and 7g, the gel is a mixture of guar gum, xanthan gum, artemisia glue, sodium alginate and sodium carboxymethylcellulose, the guar gum, the xanthan gum, the artemisia glue, the sodium alginate and the sodium carboxymethylcellulose are respectively 20g, 30g, 25g, 35g and 10g, the emulsifier is a mixture of sucrose fatty acid ester, sodium stearoyl lactate, calcium stearoyl lactate and lecithin, the sucrose fatty acid ester, the sodium stearoyl lactate, calcium stearoyl lactate and lecithin are respectively 2g, 1g, 3g and 2g, the enzyme preparation is a mixture of papain, an alpha-amylase preparation and refined pectinase, and the papain, the alpha-amylase preparation and the refined pectinase are respectively 3g, the mixture of the sodium stearoyl lactate and the calcium stearate, the enzyme preparation and the enzyme preparation are respectively 3g, 3.5g and 3.5 g.
The invention also provides a preparation method of the noodle modifier for keeping good tensile elasticity, which comprises the following steps:
s1, placing starch in a container, adding 900ml of purified water into the container, raising the temperature in the container to 60 ℃, stirring the starch solution in the container, filtering, and then taking the upper layer to be clean and placing in a collection container;
s2, placing the obtained starch solution in a fermentation device, increasing the temperature in the device to 35 ℃, adding 5g and 3g of lactic acid bacteria and yeast into the fermentation device, and fermenting the starch solution for 7 days to make the starch solution sticky;
s3, after the fermentation is finished, taking out the fermented material, placing the fermented material in a stirring device, adding a gel component into the container, heating the added component to 65 ℃, adding an emulsifier into the device in the heating process, keeping the rotating speed of the stirring device at 1400r/min, and mixing for 13 min;
s4, after uniform mixing, continuing to add the enzyme preparation into the mixed solution, keeping the temperature at 45 ℃, and stirring and mixing for a period of time;
s5, finally adding organic salt into the mixed solution, then taking starch which is not dissolved in water, and carrying out surface layering treatment on the mixed solution;
s6, continuing to start the stirring device, stirring the mixture, placing the mixture into a freeze-drying device after stirring, and freeze-drying at-25 ℃;
and S7, taking out the freeze-dried mixture, and vibrating the freeze-dried mixture by using a vibrating device to form powder, thereby forming the final noodle modifying agent.
Example 3
The invention provides a technical scheme that: a noodle improver for maintaining good tensile elasticity, comprising the following materials: 10g of inorganic salt, 120g of gel, 350g of starch, 20g of emulsifier and 10g of enzyme preparation, wherein the inorganic salt is a mixture of salt and composite phosphate, the salt and the composite phosphate are respectively 3g and 7g, the gel is a mixture of guar gum, xanthan gum, artemisia glue, sodium alginate and sodium carboxymethylcellulose, the guar gum, the xanthan gum, the artemisia glue, the sodium alginate and the sodium carboxymethylcellulose are respectively 20g, 30g, 25g, 35g and 10g, the emulsifier is a mixture of sucrose fatty acid ester, sodium stearoyl lactate, calcium stearoyl lactate and lecithin, the sucrose fatty acid ester, the sodium stearoyl lactate, calcium stearoyl lactate and lecithin are respectively 2g, 1g, 3g and 2g, the enzyme preparation is a mixture of papain, an alpha-amylase preparation and refined pectinase, and the papain, the alpha-amylase preparation and the refined pectinase are respectively 3g, the mixture of the sodium stearoyl lactate and the calcium stearate, the enzyme preparation and the enzyme preparation are respectively 3g, 3.5g and 3.5 g.
The invention also provides a preparation method of the noodle modifier for keeping good tensile elasticity, which comprises the following steps:
s1, placing starch in a container, adding 1000ml of purified water into the container, raising the temperature in the container to 70 ℃, stirring the starch solution in the container, filtering, and then taking the upper layer to be clean and placing in a collection container;
s2, placing the obtained starch solution in a fermentation device, increasing the temperature in the device to 40 ℃, adding 5g and 3g of lactic acid bacteria and yeast into the fermentation device, and fermenting the starch solution for 8 days to make the starch solution sticky;
s3, after fermentation, taking out the fermented material, placing the fermented material in a stirring device, adding a gel component into a container, heating the added component to 80 ℃, adding an emulsifier into the device in the heating process, keeping the rotating speed of the stirring device at 1800r/min, and mixing for 15 min;
s4, after uniform mixing, continuing to add the enzyme preparation into the mixed solution, keeping the temperature at 50 ℃, and stirring and mixing for a period of time;
s5, finally adding organic salt into the mixed solution, then taking starch which is not dissolved in water, and carrying out surface layering treatment on the mixed solution;
s6, continuing to start the stirring device, stirring the mixture, placing the mixture into a freeze-drying device after stirring, and freeze-drying at-20 ℃;
and S7, taking out the freeze-dried mixture, and vibrating the freeze-dried mixture by using a vibrating device to form powder, thereby forming the final noodle modifying agent.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. A noodle improver for maintaining good tensile elasticity, comprising the following materials: 10g of inorganic salt, 120g of gel, 350g of starch, 20g of emulsifier and 10g of enzyme preparation.
2. A noodle improver which retains good tensile elasticity as claimed in claim 1, wherein the inorganic salt is a mixture of common salt and a complex phosphate, and the common salt and the complex phosphate are 3g and 7g, respectively.
3. The noodle improver which maintains good tensile elasticity according to claim 1, wherein the gel is a mixture of guar gum, xanthan gum, artemisia desertorum gum, sodium alginate and sodium carboxymethylcellulose, and the amount of the guar gum, the xanthan gum, the artemisia desertorum gum, the sodium alginate and the sodium carboxymethylcellulose is 20g, 30g, 25g, 35g and 10g, respectively.
4. A noodle improver maintaining good tensile elasticity as claimed in claim 1, wherein the emulsifier is a mixture of sucrose fatty acid ester, sodium stearoyl lactylate, calcium stearoyl lactylate and lecithin, and the amount of the sucrose fatty acid ester, the amount of the sodium stearoyl lactylate, the amount of the calcium stearoyl lactylate and the amount of the lecithin are respectively 2g, 1g, 3g and 2 g.
5. A noodle improver which maintains good tensile elasticity as claimed in claim 1, wherein the enzyme preparation is a mixture of papain, an α -amylase preparation and refined pectinase, and the amounts of the papain, the α -amylase preparation and the refined pectinase are 3g, 3.5g and 3.5g, respectively.
6. A method for preparing a noodle improver maintaining good tensile elasticity according to claims 1 to 5, characterized by comprising the steps of:
s1, placing starch in a container, adding a certain amount of purified water into the container, raising the temperature in the container to a certain degree, stirring the starch solution in the container, filtering, and then placing the upper layer in a collection container;
s2, placing the obtained starch solution in a fermentation device, increasing the temperature in the device, adding a certain amount of lactic acid bacteria and yeast into the fermentation device, and fermenting the starch solution for a period of time to make the starch solution sticky;
s3, after fermentation, taking out the fermented material, placing the fermented material in a stirring device, adding a gel component into the container, heating the added component, adding an emulsifier into the device in the heating process, and keeping the rotating speed of the stirring device for mixing for a period of time;
s4, after uniform mixing, continuing to add the enzyme preparation into the mixed solution, keeping the temperature, stirring and mixing for a period of time;
s5, finally adding organic salt into the mixed solution, then taking starch which is not dissolved in water, and carrying out surface layering treatment on the mixed solution;
s6, continuing to start the stirring device, stirring the mixture, placing the mixture in a freeze-drying device after stirring, and freeze-drying at a certain temperature;
and S7, taking out the freeze-dried mixture, and vibrating the freeze-dried mixture by using a vibrating device to form powder, thereby forming the final noodle modifying agent.
7. The method for preparing a noodle improver maintaining good tensile elasticity as claimed in claim 6, wherein in S1, 800-1000ml of purified water is added into a container, the temperature in the container is raised to 50-70 ℃, and the starch solution in the container is stirred.
8. The method of claim 6, wherein in step S2, the temperature in the apparatus is raised to 30-40 ℃, and 5g or 3g of lactic acid bacteria and yeast are added to the fermentation apparatus, and the starch solution is fermented for 6-8 days to form a viscous state.
9. The method of claim 6, wherein in S3, after the fermentation, the fermented material is taken out and placed in a stirring device, the gel component is added into the container, the temperature of the added component is raised to 50-80 ℃, during the temperature raising, the emulsifier is added into the device, the rotation speed of the stirring device is kept at 1800r/min, and the mixture is mixed for 10-15 min.
10. The method of claim 6, wherein the enzyme preparation is continuously added to the mixed solution at 40-50 ℃ and the mixture is stirred and mixed for a while at S4, and the mixture is freeze-dried at-30-20 ℃ in a freeze-drying device at S6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011293420.5A CN112385682A (en) | 2020-11-18 | 2020-11-18 | Noodle modifier capable of keeping good tensile elasticity |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011293420.5A CN112385682A (en) | 2020-11-18 | 2020-11-18 | Noodle modifier capable of keeping good tensile elasticity |
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| CN112385682A true CN112385682A (en) | 2021-02-23 |
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| CN202011293420.5A Withdrawn CN112385682A (en) | 2020-11-18 | 2020-11-18 | Noodle modifier capable of keeping good tensile elasticity |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114223844A (en) * | 2021-12-29 | 2022-03-25 | 中山火炬职业技术学院 | Black termitomyces albuminosus fine dried noodles formula and processing technology |
-
2020
- 2020-11-18 CN CN202011293420.5A patent/CN112385682A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114223844A (en) * | 2021-12-29 | 2022-03-25 | 中山火炬职业技术学院 | Black termitomyces albuminosus fine dried noodles formula and processing technology |
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Application publication date: 20210223 |