Slow-release noodle stretching agent and preparation method thereof
The invention provides a slow-release noodle stretching agent and a preparation method thereof. The slow-release noodle stretching agent contains grease with a melting point of 24-33 DEG C, an emulsifier, a reducing agent, a surfactant and a porous adsorbent, wherein based on the total mass of the g...
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| creator | YAO KE QIU SHOUKUAN WANG NA LIU SHUHANG |
| description | The invention provides a slow-release noodle stretching agent and a preparation method thereof. The slow-release noodle stretching agent contains grease with a melting point of 24-33 DEG C, an emulsifier, a reducing agent, a surfactant and a porous adsorbent, wherein based on the total mass of the grease, the emulsifier, the reducing agent and the surfactant, the content of the grease is 50-80%, the content of the emulsifier is 5-16%, the content of the surfactant is 10-25%, and the content of the reducing agent is 0.20-2.5%; and the content of the porous adsorbent is 20-50% based on the total mass of all other components except the porous adsorbent in the slow-release noodle stretching agent. The invention further provides dough, stretched noodle blanks and fresh wet noodles containing the slow-release stretched noodle agent and a preparation method of the dough, the stretched noodle blanks and the fresh wet noodles. The stretched noodle blank prepared by adopting the stretched noodle agent disclosed by the |
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The slow-release noodle stretching agent contains grease with a melting point of 24-33 DEG C, an emulsifier, a reducing agent, a surfactant and a porous adsorbent, wherein based on the total mass of the grease, the emulsifier, the reducing agent and the surfactant, the content of the grease is 50-80%, the content of the emulsifier is 5-16%, the content of the surfactant is 10-25%, and the content of the reducing agent is 0.20-2.5%; and the content of the porous adsorbent is 20-50% based on the total mass of all other components except the porous adsorbent in the slow-release noodle stretching agent. The invention further provides dough, stretched noodle blanks and fresh wet noodles containing the slow-release stretched noodle agent and a preparation method of the dough, the stretched noodle blanks and the fresh wet noodles. 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The slow-release noodle stretching agent contains grease with a melting point of 24-33 DEG C, an emulsifier, a reducing agent, a surfactant and a porous adsorbent, wherein based on the total mass of the grease, the emulsifier, the reducing agent and the surfactant, the content of the grease is 50-80%, the content of the emulsifier is 5-16%, the content of the surfactant is 10-25%, and the content of the reducing agent is 0.20-2.5%; and the content of the porous adsorbent is 20-50% based on the total mass of all other components except the porous adsorbent in the slow-release noodle stretching agent. The invention further provides dough, stretched noodle blanks and fresh wet noodles containing the slow-release stretched noodle agent and a preparation method of the dough, the stretched noodle blanks and the fresh wet noodles. 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The slow-release noodle stretching agent contains grease with a melting point of 24-33 DEG C, an emulsifier, a reducing agent, a surfactant and a porous adsorbent, wherein based on the total mass of the grease, the emulsifier, the reducing agent and the surfactant, the content of the grease is 50-80%, the content of the emulsifier is 5-16%, the content of the surfactant is 10-25%, and the content of the reducing agent is 0.20-2.5%; and the content of the porous adsorbent is 20-50% based on the total mass of all other components except the porous adsorbent in the slow-release noodle stretching agent. The invention further provides dough, stretched noodle blanks and fresh wet noodles containing the slow-release stretched noodle agent and a preparation method of the dough, the stretched noodle blanks and the fresh wet noodles. The stretched noodle blank prepared by adopting the stretched noodle agent disclosed by the</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Slow-release noodle stretching agent and preparation method thereof |
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