CN114680295A

CN114680295A - Fresh egg-flour product and its preparation method

Info

Publication number: CN114680295A
Application number: CN202011619369.2A
Authority: CN
Inventors: 姚科; 邱寿宽; 毛贻政; 王娜
Original assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Current assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority date: 2020-12-31
Filing date: 2020-12-31
Publication date: 2022-07-01

Abstract

The invention relates to a fresh egg-flour product and a preparation method thereof. The preparation raw materials of the flour product comprise flour, starch, egg white liquid, egg yolk liquid and optional flavoring agents, wherein the mass ratio of the egg white liquid to the egg yolk liquid is 10: 1 to 2.5: 1. the flour product of the invention has smooth flour band and no peeling when being prepared, and has smooth and elastic mouthfeel and rich egg flavor after being cooked thoroughly.

Description

Fresh egg-flour product and its preparation method

Technical Field

The invention relates to a fresh egg-flour product and a preparation method thereof.

Background

The egg noodles made of the egg mixed noodles have rich egg flavor, and are noodles which are popular among people in China. Meanwhile, the egg is added in the production of the noodles, so that the taste and the nutritional value of the noodles can be improved. Research discovers (Chenjie and the like, researches on the influence of different fresh egg liquids on the quality of fresh cut noodles, 2007, No. 01), after the fresh egg liquids and the egg yolk liquids are added into the high gluten flour, the contents and the quality of protein and lipid are increased, the high gluten flour interacts with the protein in the flour, and the high gluten flour is easy to be bonded into blocks when dough is kneaded; the low-gluten powder has weaker powder quality, and various changes are not obvious compared with blanks after the fresh egg liquid and the egg yolk liquid are added, but the low-gluten powder is not easy to break when being cut into strips; the egg white liquid has low protein content, the noodles are easy to break, and the egg white liquid has strong foamability, so that bubbles appear on the surface of the boiled noodles.

In addition, the inventor finds in practice that the addition of starch (tapioca and potato starch, etc.) to the egg noodles can improve the soft elasticity of the noodles, but the noodles have insufficient chewiness; if only egg white and starch are added into flour, the elasticity and the chewy feeling of the noodles are good, but when the noodles are tabletted in the making process, the surfaces of the noodles added with the egg white and the starch are easy to peel, and the surfaces of the made noodles are not smooth.

Disclosure of Invention

The invention aims to provide a flour product which has smooth and elastic mouthfeel, rich egg flavor, smooth flour belt and no peeling during preparation.

In order to solve the problems, the first aspect of the invention provides an egg liquid for making flour products, which consists of an egg white liquid and an egg yolk liquid, wherein the mass ratio of the egg white liquid to the egg yolk liquid is 10: 1 to 2.5: 1.

the invention provides a flour product, which is prepared from raw materials including flour, starch, egg white liquid and egg yolk liquid, wherein the mass ratio of the egg white liquid to the egg yolk liquid is 10: 1 to 2.5: 1.

in one or more embodiments, the flour content is 70-95% and the starch content is 5-30% based on the total weight of flour and starch.

In one or more embodiments, the flour content is 82-90% and the starch content is 10-18% based on the total weight of flour and starch.

In one or more embodiments, the flour is selected from one or more of a low-gluten flour, a medium-gluten flour, and a high-gluten flour.

In one or more embodiments, the low gluten meal has a wet gluten content of 24% or less.

In one or more embodiments, the wet gluten content of the medium gluten meal is from 25 to 32%.

In one or more embodiments, the high gluten meal has a wet gluten content of 33% or more.

In one or more embodiments, the starch is selected from: one or more of potato starch, bean starch and cereal starch.

In one or more embodiments, the potato starch is selected from one or more of sweet potato starch, tapioca starch, and sweet potato starch.

In one or more embodiments, the legume starch is selected from the group consisting of mung bean starch, pea starch, and combinations thereof.

In one or more embodiments, the cereal starch is selected from the group consisting of wheat starch, corn starch, and combinations thereof.

In one or more embodiments, the starch is potato starch, tapioca starch, or a mixture of potato starch and tapioca starch.

In one or more embodiments, the egg liquid is used in an amount of 1 to 10%, preferably 2 to 8%, more preferably 3 to 7% of the total weight of the flour and starch.

In one or more embodiments, the egg white is present in an amount of 0.8 to 8% by weight of the total weight of flour and starch.

In one or more embodiments, the egg white is present in an amount of 2 to 8% by weight of the total weight of flour and starch.

In one or more embodiments, the egg white is present in an amount of 2 to 5% of the total weight of the flour and starch.

In one or more embodiments, the egg yolk liquid is present in an amount of 0.2 to 2.0% by weight based on the total weight of the flour and starch.

In one or more embodiments, the egg yolk liquid is present in an amount of 0.2 to 1.5% by weight based on the total weight of the flour and starch.

In one or more embodiments, the dough product is a fine dried noodle, an instant noodle, a corrugated noodle, a semi-dry noodle, a fresh wet noodle, a dumpling wrapper, a wonton wrapper, or a dough wrapper.

In one or more embodiments, the dough preparation raw materials further include a flavoring agent.

In one or more embodiments, the flavoring agent comprises common salt.

In one or more embodiments, the dough preparation raw material is prepared from starch, such as tapioca starch, potato starch, or a mixture of the two; wherein, based on the total weight of the flour and the starch, the flour content is 82-90%, and the starch content is 10-18%; the egg white solution accounts for 2-5% of the total weight of the flour and starch, and the egg yolk solution accounts for 0.2-1.5% of the total weight.

In a third aspect of the invention, the egg liquid is used for improving the quality of flour products. Preferably, the qualities include, but are not limited to, smooth and elastic mouthfeel, strong egg flavor, and/or smooth, non-skinning dough when prepared.

In one or more embodiments, the dough preparation starting materials include flour, starch, and the egg liquid.

In one or more embodiments, the flour is a weak flour and/or medium flour and/or high flour.

In one or more embodiments, the egg white is present in an amount of 2 to 5% by weight of the total weight of flour and starch.

The fourth aspect of the invention provides a flour product preparation method, which comprises the steps of preparing raw materials of flour, kneading dough and tabletting; wherein the preparation raw materials comprise egg white liquid, yolk liquid, flour, starch, water and optional flavoring agent; wherein the mass ratio of the egg white liquid to the egg yolk liquid is 10: 1 to 2.5: 1. preferably, the dough article is as described in any embodiment herein; preferably, the flour, starch and their amounts are as described in any of the embodiments herein. Preferably, the egg liquid is used in an amount as described in any of the embodiments herein.

Drawings

FIG. 1: example 3 showed a smooth surface band after sheeting.

FIG. 2: comparative example 2 showed a band with a locally pronounced peeling after sheeting.

FIG. 3: hardness after cooking of the noodles of each example and comparative example.

FIG. 4: elasticity after cooking of the noodles of each example and comparative example.

FIG. 5: and setting the test program parameters of hardness and elasticity measurement.

Detailed Description

It is to be understood that within the scope of the present invention, the above-described technical features of the present invention and the technical features described in detail below (e.g., the embodiments) may be combined with each other to constitute a preferred embodiment.

The inventor finds in practice that the addition of starch (cassava, potato starch and the like) to the egg noodles can improve the soft elasticity of the noodles, but the chewy feeling of the noodles is not enough; if only egg white and starch are added into flour, the elasticity and the chewy feeling of the noodles are good, but when the noodles are tabletted in the making process, the surfaces of the noodles added with the egg white and the starch are easy to peel, and the surfaces of the made noodles are not smooth.

The mass ratio of egg white to yolk in natural eggs is about 2: 1. the inventors found that when a flour product is made using an egg liquid composed of an egg white liquid and an egg yolk liquid in a specific ratio, the flour product has a smooth and elastic mouthfeel and a rich egg flavor, and is smooth and non-skinning when made.

Therefore, the invention provides an egg liquid which consists of egg white liquid and egg yolk liquid, wherein the mass ratio of the egg white liquid to the egg yolk liquid is 10: 1 to 2.5: 1. conventional commercially available eggs may be used to make the egg liquids of the present invention. Means for obtaining egg white and egg yolk liquid are conventional in the art. In general, the egg liquid of the present invention refers to fresh egg liquid, which can be obtained by mixing egg white of fresh eggs and egg yolk liquid. The egg liquid can be beaten, and egg white and egg yolk can be mixed uniformly or not beaten. The prepared fresh egg liquid can be refrigerated for storage.

the flour product of the present invention can be various flour products known in the art, including but not limited to noodles, dumpling wrappers, wonton wrappers, flour wrappers, etc. Noodles include, but are not limited to, fine dried noodles, instant noodles, corrugated noodles, semi-dried noodles, and fresh wet noodles.

The flour in the raw materials for preparing the invention can be various commercially available flours for preparing various flour products, in particular for preparing noodles. The flour comprises one or more of weak flour, medium flour and strong flour. The low gluten flour, medium gluten flour and high gluten flour have meanings well known in the art. For example, the crude protein content of soft wheat flour is generally 8.5% or less, the crude protein content of medium wheat flour is generally 8.5-11.5%, and the crude protein content of hard wheat flour is 11.5% or more. In some embodiments, the low gluten meal has a wet gluten content of 24% or less, the medium gluten meal has a wet gluten content of 25-32%, and the high gluten meal has a wet gluten content of 33% or more. Suitable flours may be selected depending on the type of dough product being produced.

The starch in the preparation feedstock of the present invention may be any of a variety of edible starches known in the art, particularly any of the types of starches conventionally used in the art for preparing flour, including but not limited to one or more of potato starch, legume starch, and cereal starch. The potato starch can be one or more selected from sweet potato starch, tapioca starch and sweet potato starch. The legume starch is selected from the group consisting of mung bean starch, pea starch and combinations thereof. The cereal starch is selected from wheat starch, corn starch and combinations thereof. In some embodiments, the starch is potato starch, tapioca starch, or a mixture of potato starch and tapioca starch.

In an embodiment of the present invention, preferably, the flour content is 70-95% and the starch content is 5-30% based on the total weight of the flour and starch. More preferably, the flour content is 82-90% and the starch content is 10-18% based on the total weight of the flour and starch. In some embodiments, the flour is medium gluten flour and the starch is tapioca starch and/or potato starch, the flour is present in an amount of 82-90% and the starch is present in an amount of 10-18% based on the total weight of the flour and starch. In some embodiments, the flour is a low gluten flour and the starch is tapioca starch, the flour being present in an amount of 88-92% and the starch being present in an amount of 8-12% by weight of the total flour and starch. In some embodiments, the flour is high gluten flour and the starch is tapioca starch, the flour being present in an amount of 80-85% and the starch being present in an amount of 15-20% by weight of the total weight of flour and starch.

In the preparation of the raw material, the egg liquid may be used in an amount of 1 to 10%, preferably 2 to 8%, more preferably 3 to 7% based on the total weight of the flour and starch. Alternatively, the egg white may be used in an amount of 0.8 to 8%, preferably 2 to 8%, more preferably 2 to 5%, more preferably 2.5 to 4% by weight based on the total weight of the flour and starch. The egg yolk liquid is used in an amount of 0.2-2.0%, preferably 0.2-1.5% based on the total weight of the flour and starch. It is to be understood that the egg white may be mixed with egg yolk liquid, or the egg white may be mixed with whole egg liquid, to provide the egg liquid in the preparation raw material of the present invention, as long as the ratio of egg white to egg yolk in the material meets the requirements of the present invention.

Other ingredients commonly used in the art, such as flavoring agents, including common salt, etc., may also be included in the raw materials for the preparation of the dough product, depending on the type of dough product to be prepared.

In some embodiments, the dough product is prepared from a raw material in which starch is tapioca starch, potato starch, or a mixture of the two; wherein, based on the total weight of the flour and the starch, the flour content is 82-90%, and the starch content is 10-18%; the egg white liquid is 2-5% of the total weight of flour and starch, and the egg yolk liquid is 0.2-1.5% of the total weight. Further, in some preferred embodiments, the preparation raw materials comprise flour which is medium gluten flour, starch which is tapioca starch and/or potato starch, 82-90% of flour by weight, 10-18% of starch by weight, 3-5% of egg white liquid by weight, 0.3-1.3% of egg yolk liquid by weight, and 8.5% of egg white liquid by weight: 1 to 2.5: 1. in other preferred embodiments, the flour is low gluten flour, the starch is tapioca starch, the flour content is 88-92%, the starch content is 8-12%, the egg white liquid content is 3-5% of the total weight of the flour and the starch, the egg white liquid content is 0.2-1.5% of the total weight of the flour and the starch, and the weight ratio of the egg white liquid to the egg white liquid is 10: 1 to 2.5: 1. in some embodiments, the flour is high gluten flour, the starch is tapioca starch, the flour is 80-85% by weight, the starch is 15-20% by weight, the egg white solution is 3-5% by weight, the egg yolk solution is 0.8-1.2% by weight, the weight ratio of the egg white solution to the egg yolk solution is 6: 1 to 4: 1.

the invention also provides application of the egg liquid in improving the quality of flour products. Preferably, the qualities include, but are not limited to, smooth and elastic mouthfeel, strong egg flavor, and/or handling. The operability comprises smooth surface and no peeling during the manufacturing. Preferably, the flour product is the flour product according to any of the embodiments, and preferably, the raw materials for preparing the flour product comprise flour, starch and egg liquid according to any of the embodiments. In the mixing process, the egg white liquid and the egg yolk liquid can be added in the forms of pure egg white liquid and pure egg yolk liquid, and can also be added in the forms of egg white liquid and whole egg liquid, as long as the proportion of the egg white liquid and the egg yolk liquid in the final preparation raw materials and the total amount or the respective dosage of the egg white liquid and the egg yolk liquid meet the requirements of the text.

Methods for making dough products are well known in the art. Generally comprises the steps of dough kneading, tabletting and the like. For noodles, a slitting and optional drying step may also be included. In some embodiments of the present invention, the present invention further provides a method for making a dough product, comprising the steps of mixing the egg liquid described in any of the embodiments herein as a raw material for making the dough product with flour, starch, water and optionally a flavoring agent, kneading the dough and tabletting. The flour and starch are of the kind and amounts described in any of the embodiments herein.

The present invention will be illustrated below by way of specific examples. It is to be understood that these examples are illustrative only and are not intended to limit the scope of the present invention.

The weak flour used in the examples and comparative examples was a Kunshan Yihai blue spoon weak wheat flour with a wet gluten content of 23.5%; the plain flour is Zhengzhou Yihaipu wheat F1 flour, and the wet gluten content is 29.6%; the high gluten flour is Dongguan Yihai bread flour, and the content of wet gluten is 33.6%.

Unless otherwise indicated, the other materials used in the examples are conventional materials and are commercially available.

In the following embodiments of the present invention, the process of making the fine dried noodles comprises the following steps:

kneading: sequentially adding flour, starch, egg liquid, saline water and the like into a dough kneading jar (high ratio egg beater) to start dough kneading, stirring for 10min at a speed of 2 steps to form uniform dough wadding, wherein the temperature of the finally formed dough wadding is 25 +/-5 ℃, the dryness and humidity of the dough wadding are moderate, and the particles are uniform.

Tabletting: the dough kneading machine for the dough and batting (MTD 168/140 type test noodle machine, Beijing Oriental Fude) performs first tabletting when the roller distance is 2mm (when the roller distance dial of the noodle machine rotates for one circle every time, the roller distance is changed into 0.2mm, the roller distance is reduced by 0.2mm when the roller distance is rotated clockwise, the roller distance is increased by 0.2mm when the roller distance is rotated anticlockwise for one circle, the turntable rotates clockwise until two rollers contact when tabletting, the roller distance is zero at the moment, then the roller distance is rotated anticlockwise for 10 circles, the roller distance is 2mm at the moment, and the subsequent roller distance is adjusted by anticlockwise or clockwise rotation on the basis), and then the smooth noodle is formed by repeating the double-folding composite calendering for 3 times.

The roller spacing between two rollers is adjusted to be 3.5mm (the roller spacing rotates 7.5 circles anticlockwise on the basis of 2 mm), the dough sheet after the compounding is subjected to primary tabletting, then the dough sheet is sequentially tabletted at the positions of 3mm roller spacing (the roller spacing rotates 2.5 circles clockwise on the basis of 3.5mm, the subsequent roller spacing is analogized in the same way), 2.5mm, 2mm and 1.5mm, so that the dough sheet is gradually thinned, the gluten gradually extends, and the dough belt with uniform thickness is formed.

Slitting: adjusting the roller distance between two rollers of the noodle maker to be 0.85mm, rolling the dough sheet at the roller distance for the last time, slowly feeding the dough sheet into a noodle knife with the corresponding noodle width (such as 2.0mm), and cutting into noodles with the same width.

And (3) drying: the noodle hanging rod is put into an intelligent dried noodle drying test bed of Chinese packaging and food machinery for drying, the drying temperature, humidity and time are 33 ℃, 75% humidity, 30-38 ℃, 75% humidity, 60-40 ℃, 72% humidity, 120-35 ℃, 60% humidity and 60 minutes in sequence, and the final moisture of the noodles is about 13%.

In the following examples/comparative examples of the invention, whole egg liquids were used in which the ratio of egg white to egg yolk was about 2: 1.

example 1

820 g of medium gluten flour, 180 g of cassava starch, 34 g of egg white liquid, 4 g of egg yolk liquid, 1.3 g of salt and 280 g of water, and the steps of dough kneading, tabletting, slitting and drying are carried out to prepare the dried noodles.

Example 2

820 g of plain flour, 180 g of tapioca starch, 34 g of egg white liquid, 8 g of egg yolk liquid, 1.3 g of salt, 277 g of water, kneading dough, tabletting, slitting and drying to prepare the fine dried noodles.

Example 3

820 g of medium gluten flour, 180 g of cassava starch, 34 g of egg white liquid, 12 g of egg yolk liquid, 1.3 g of table salt and 274 g of water, and the steps of dough kneading, tabletting, slitting and drying are carried out to prepare the dried noodles.

Example 4

900 g of low-gluten flour, 100 g of cassava starch, 34 g of egg white liquid, 3.4 g of egg yolk liquid, 1.3 g of table salt and 280 g of water, and the steps of dough mixing, tabletting, slitting and drying are carried out to prepare the fine dried noodles.

Example 5

900 g of low-gluten flour, 100 g of tapioca starch, 34 g of egg white liquid, 13.6 g of egg yolk liquid, 1.3 g of table salt and 269 g of water, and the steps of dough kneading, tabletting, slitting and drying are carried out to prepare the fine dried noodles.

Example 6

820 g of high gluten flour, 180 g of tapioca starch, 34 g of egg white liquid, 8 g of egg yolk liquid, 1.3 g of salt, 280 g of water, kneading dough, tabletting, slitting and drying to prepare the fine dried noodles.

Example 7

820 g of plain flour, 180 g of potato starch, 34 g of egg white, 4 g of egg yolk liquid, 1.3 g of salt and 280 g of water, and the steps of dough mixing, tabletting, slitting and drying are carried out to prepare the dried noodles.

Example 8

820 g of plain flour, 180 g of potato starch, 34 g of egg white, 8 g of egg yolk liquid, 1.3 g of salt, 277 g of water, kneading dough, tabletting, slitting and drying to prepare the dried noodles.

Example 9

850 g of plain flour, 150 g of potato starch, 34 g of egg white, 8 g of egg yolk liquid, 1.3 g of salt, 277 g of water, kneading dough, tabletting, slitting and drying to prepare the fine dried noodles.

Example 10

850 g of plain flour, 150 g of potato starch, 40 g of egg white, 8 g of egg yolk liquid, 1.3 g of salt and 272 g of water, and the steps of dough mixing, tabletting, slitting and drying are carried out to prepare the dried noodles.

Example 11

850 g of plain flour, 150 g of potato starch, 50 g of egg white, 15 g of egg yolk liquid, 1.3 g of salt and 263 g of water, and the steps of dough mixing, tabletting, slitting and drying are carried out to prepare the dried noodles.

Example 12

850 g of plain flour, 150 g of potato starch, 18 g of egg white, 24 g of whole egg liquid, 1.3 g of salt, 277 g of water, kneading dough, tabletting, slitting, drying and making into fine dried noodles.

Example 13

850 g of plain flour, 150 g of potato starch, 18 g of egg white, 24 g of whole egg liquid, 1.3 g of salt, 277 g of water, and making dough, tabletting and cutting into strips to prepare fresh wet noodles.

Comparative example 1

1000 g of medium gluten flour, 50 g of whole egg liquid, 1.3 g of salt and 270 g of water, and the steps of kneading dough, tabletting, slitting and drying are carried out to prepare the fine dried noodles.

Comparative example 2

820 g of medium gluten flour, 180 g of cassava starch, 34 g of egg white liquid, 1.3 g of salt and 283 g of water, and the steps of dough kneading, tabletting, slitting and drying are carried out to prepare the fine dried noodles.

Comparative example 3

820 g of medium gluten flour, 180 g of cassava starch, 50 g of whole egg liquid, 1.3 g of salt and 270 g of water, and the steps of dough kneading, tabletting, slitting and drying are carried out to prepare the fine dried noodles.

Comparative example 4

900 g of low-gluten flour, 100 g of cassava starch, 34 g of egg white, 1.3 g of salt and 283 g of water, and the steps of dough kneading, tabletting, slitting and drying are carried out to prepare the fine dried noodles.

Comparative example 5

900 g of low-gluten flour, 100 g of tapioca starch, 34 g of egg white liquid, 16 g of egg yolk liquid, 1.3 g of salt and 269 g of water, and the steps of dough kneading, tabletting, slitting and drying are carried out to prepare the fine dried noodles.

Comparative example 6

1000 g of medium gluten flour, 100 g of whole egg liquid, 1.3 g of salt and 210 g of water, and the steps of dough kneading, tabletting, slitting and drying are carried out to prepare the fine dried noodles.

COMPARATIVE EXAMPLE 7 (COMPARATIVE EXAMPLE 1)

820 g of medium gluten flour, 180 g of cassava starch, 38 g of whole egg liquid, 1.3 g of salt and 280 g of water, and the steps of dough kneading, tabletting, slitting and drying are carried out to prepare the fine dried noodles.

COMPARATIVE EXAMPLE 8 (COMPARATIVE EXAMPLE 8)

820 g of plain flour, 180 g of potato starch, 42 g of whole egg liquid, 1.3 g of salt, 277 g of water, kneading dough, tabletting, slitting and drying to prepare the fine dried noodles.

COMPARATIVE EXAMPLE 9 (compare with COMPARATIVE EXAMPLE 3)

820 g of medium gluten flour, 180 g of cassava starch, 50 g of egg white liquid, 1.3 g of salt and 270 g of water, and the steps of dough kneading, tabletting, slitting and drying are carried out to prepare the fine dried noodles.

Comparative example 10

1000 g of plain flour, 50 g of whole egg liquid, 10 g of egg yolk liquid, 1.3 g of salt and 263 g of water, and the steps of dough kneading, tabletting, slitting and drying are carried out to prepare the dried noodles.

Test example

1. Operability of

The results are shown in FIGS. 1 and 2. FIG. 1 shows that example 3 has a smooth extruded profile; FIG. 2 shows that in comparative example 2, when the noodle was sheeted, the peeling phenomenon was locally conspicuous, and the cut noodle was easily split into pieces, resulting in an unacceptable product.

2. Texture contrast

Putting 25g noodles into 1000ml boiling water, boiling for 5min at 1600w, taking out, putting into 300ml tap water, immediately performing TPA test, and testing 6 noodles side by side.

And (3) hardness and elasticity measurement: the test mode is TPA, an A/LKB-F type probe is selected, the parameter setting of the test program is shown in figure 5, before the test, the texture analyzer is firstly subjected to weight calibration by a 1kg weight, then the height calibration (1cm) is carried out, 5 strips are taken to be placed on a carrying table in parallel each time during the test, 4 times of parallel measurement are carried out on each sample, and the data are taken to be Hardness (Hardness) and elasticity (Springiness), and finally the average value of 4 groups of parallel experiments is expressed as +/-standard deviation.

The results are shown in FIGS. 3 and 4. As can be seen from FIGS. 3 and 4, the noodles of examples 1 to 3 had low hardness and high elasticity; comparative example 2 the top tape was skinned, although the hardness was also lower and the elasticity was also higher.

3. Sensory evaluation

The noodle sensory evaluation items and evaluation criteria were completed by 20 panelists with reference to the evaluation criteria in table 1 below, and the average score of the panelists was calculated.

TABLE 1

The results are shown in table 2 below.

TABLE 2

As can be seen from Table 2, the sensory evaluation scores of examples 1 to 13 were high, and the sensory evaluation total score of comparative example 2 and comparative example 9 was also high, but the dough sheet was easily peeled during production, the handling property was not good, and defective products were produced. In addition, as can be seen by combining table 2, fig. 3 and 4, the noodle texture test tendency is consistent with the sensory evaluation.

The noodle is obtained after the noodle skin is cut into strips, and the noodle test conclusion is applicable to the noodle skin, so the description is not given.

And (4) conclusion: the egg white and the starch are added, so that the hardness of the noodles can be reduced, the elasticity of the noodles can be improved, and the dough sheet is easy to peel in the production process; by reasonably proportioning the flour, the starch, the egg white and the egg yolk, the soft elasticity of the noodles can be improved, and the peeling phenomenon in the production process can be avoided.

Claims

1. The flour product is characterized in that the flour product is prepared from raw materials including flour, starch, egg white liquid, egg yolk liquid and optional flavoring agents, wherein the mass ratio of the egg white liquid to the egg yolk liquid is 10: 1 to 2.5: 1.

2. a pasta according to claim 1, wherein the flour is present in an amount of 70-95%, preferably 82-90%, and the starch is present in an amount of 5-30%, preferably 10-18%, based on the total weight of flour and starch.

3. Pasta according to claim 1 or 2,

the flour is selected from one or more of low-gluten flour, medium-gluten flour and high-gluten flour;

the starch is selected from: one or more of potato starch, legume starch, and cereal starch; preferably, the potato starch is selected from one or more of sweet potato starch, tapioca starch and sweet potato starch; preferably, the legume starch is selected from the group consisting of mung bean starch, pea starch, and combinations thereof; preferably, the cereal starch is selected from the group consisting of wheat starch, corn starch, and combinations thereof; preferably, the starch is potato starch, tapioca starch, or a mixture of potato starch and tapioca starch.

4. A dough product as claimed in any one of claims 1 to 3, wherein the egg liquid is present in an amount of from 1 to 10%, preferably from 2 to 8%, more preferably from 3 to 7% by weight of the total weight of flour and starch;

preferably, the egg white is present in an amount of 0.8-8%, preferably 2-8%, more preferably 2-5% of the total weight of flour and starch;

preferably, the egg yolk liquid is present in an amount of 0.2-2.0%, preferably 0.2-1.5% by weight based on the total weight of the flour and starch.

5. The flour product of claim 1, wherein the flour product is a fine dried noodle, an instant noodle, a corrugated noodle, a semi-dry noodle, a fresh wet noodle, a dumpling wrapper, a wonton wrapper, or a dough wrapper.

6. A dough product prepared from raw materials comprising flour, starch, egg white, egg yolk liquid and optionally a flavoring agent, wherein:

the flour is medium gluten flour, the starch is cassava starch and/or potato starch, the flour content is 82-90%, the starch content is 10-18%, the egg white content is 3-5% of the total weight of the flour and the starch, the egg yolk liquid content is 0.3-1.3% of the total weight of the flour and the starch, and the weight ratio of the egg white to the egg yolk liquid is 8.5: 1 to 2.5: 1; or

The flour is low-gluten flour, the starch is tapioca starch, the content of the flour is 88-92 percent, the content of the starch is 8-12 percent, the content of the egg white liquid is 3-5 percent of the total weight of the flour and the starch, the content of the egg white liquid is 0.2-1.5 percent of the total weight of the flour and the starch, and the weight ratio of the egg white liquid to the egg white liquid is 10: 1 to 2.5: 1; or

The flour is high gluten flour, the starch is tapioca starch, the content of the flour is 80-85 percent, the content of the starch is 15-20 percent, the content of the egg white liquid is 3-5 percent of the total weight of the flour and the starch, the content of the egg yolk liquid is 0.8-1.2 percent of the total weight of the flour and the starch, and the weight ratio of the egg white liquid to the egg yolk liquid is 6: 1 to 4: 1.

7. the egg liquid for making the flour products consists of egg white liquid and egg yolk liquid, wherein the mass ratio of the egg white liquid to the egg yolk liquid is 10: 1 to 2.5: 1.

8. use of the egg liquid of claim 7 for improving the quality of a dough product; wherein the quality comprises smooth and elastic mouthfeel, rich egg flavor, and/or smooth and non-peeling dough during preparation; preferably, the dough product is the dough product of any one of claims 1 to 6.

9. A flour product preparation method comprises mixing raw materials for preparing flour product, kneading flour and tabletting; the preparation raw materials comprise egg white liquid, egg yolk liquid, flour, starch, water and optional flavoring agents, wherein the mass ratio of the egg white liquid to the egg yolk liquid is 10: 1 to 2.5: 1;

preferably, the flour and starch are as defined in claim 2 or 3; the egg liquid is as claimed in claim 4.

10. A dough product prepared by the method of claim 9; preferably, the flour product is fine dried noodles, instant noodles, corrugated noodles, semi-dry noodles, fresh wet noodles, dumpling wrappers, wonton wrappers or dough wrappers.