CN103651656B - A kind of flour and Flour product and quality improver thereof - Google Patents
A kind of flour and Flour product and quality improver thereof Download PDFInfo
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- CN103651656B CN103651656B CN201210333001.9A CN201210333001A CN103651656B CN 103651656 B CN103651656 B CN 103651656B CN 201210333001 A CN201210333001 A CN 201210333001A CN 103651656 B CN103651656 B CN 103651656B
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Abstract
The invention provides a kind of modifying agent, it is for flour or Flour product, the active ingredient of described modifying agent comprises the VC of 5 ~ 200 weight portions and the phosphate of 50 ~ 10000 weight portions, and described phosphate is one or more in calcium dihydrogen phosphate, Sodium Acid Pyrophosphate, pyrophosphoric acid dihydro dicalcium; And the consumption of described VC is 5 ~ 200ppm, described phosphatic consumption is 50 ~ 10000ppm, and described consumption is with flour total weight.Modifying agent of the present invention can delay Flour product brown stain and return look phenomenon, thus improves the white luminance of Flour product and reduce its redness.Present invention also offers the purposes of described modifying agent and contain flour or the Flour product of described modifying agent.
Description
Technical field
The present invention relates to the post processing field of flour or Flour product, relate to a kind of flour or Flour product and flour or Flour product quality improver, particularly Flour product anti-(resist) particularly and return the field that look and Flour product prevent (resisting) brown stain.
Background technology
For making the flour of Flour product, particularly make the flour of non-fermented Flour product, be generally milky yellowish, the Flour product made is creamy white yellowish, along with the prolongation of resting period, just there will be browning phenomenon after generally spending the night, there are some dark color spots in Flour product surface, Flour product white luminance declines, and redness raises, and Flour product quality declines; Wherein in flour, result in brown stain containing polyphenol oxidase, but further study display, even if the Flour product that choosing does not have the wheat flour of polyphenol oxidase activity to make also can produce browning phenomenon, the mechanism of current brown stain is also in the middle of studying further.
At present choose the low wheat flour of polyphenol oxidase activity to deposit after making Flour product, the water activity reducing Flour product, boiling, to add additive etc. for the measure preventing Flour product brown stain from taking mainly contains.
Be applied in the anti-additive returning look aspect at present and mainly contain oxidation brightening agent (BPO, benzoyl peroxide), antioxidant (as ascorbic acid), sodium pyrophosphate, the calgon, (CN200710189615.3 such as sodium phosphate trimer; Cheng Yu etc., the technical research of raw noodles prevent-browning, grain and feed industries, the 10th phase in 2005,18-20 page; Bao Yuru, antioxidant to the influence research of fresh noodle brown stain, Chinese food and nutrition, the 8th phase in 2009,46-49 page).
Apply yellow brightness that VC and citric acid collocation improve Flour product in US3503753 to suppress to return look and have good effect, but citric acid does not belong to the food additives allowing to add in non-fermented Flour product or flour in China.
And there is following defect respectively in such scheme: VC is used alone Flour product can be rubescent, the anti-reflective chromatic effects such as sodium pyrophosphate, calgon, sodium phosphate trimer are not obvious, and brightening agent (BPO, benzoyl peroxide) and citric acid do not allow to use in flour or non-fermented Flour product in China.
Therefore, this area can delay Flour product brown stain in the urgent need to developing one and return look phenomenon, thus improve the white luminance of Flour product and its redness Flour product modifying agent of reduction or the flour that with the addition of this additive, and have the Flour product of higher white luminance and lower redness.
Summary of the invention
The first object of the present invention is that obtaining one delays Flour product brown stain and return look phenomenon, thus improves the white luminance of Flour product and reduce flour and the Flour product modifying agent of its redness.
The second object of the present invention is that obtaining one delays Flour product brown stain and return look phenomenon, thus improves the white luminance of Flour product and reduce the flour of its redness and the purposes of Flour product modifying agent.
The third object of the present invention is that obtaining one delays Flour product brown stain and return look phenomenon, thus improves the white luminance of Flour product and reduce the flour of its redness.
The fourth object of the present invention is that obtaining one delays Flour product brown stain and return look phenomenon, thus improves the Flour product of its white luminance and its redness of reduction.
A first aspect of the present invention provides a kind of modifying agent, and it is for flour or Flour product, wherein,
The active ingredient of described modifying agent comprises the VC of 5 ~ 200 weight portions and the phosphate of 50 ~ 10000 weight portions, and described phosphate is one or more in calcium dihydrogen phosphate, Sodium Acid Pyrophosphate, pyrophosphoric acid dihydro dicalcium; And the consumption of described VC is 5 ~ 200ppm, described phosphate consumption is 50 ~ 10000ppm, and described consumption is with flour total weight.
In a specific embodiment of the present invention, described VC comprises the salt of ascorbic acid, ascorbic acid derivates, ascorbic acid isomers and/or aforesaid compound.
In a specific embodiment of the present invention, described VC comprise in ascorbic acid, sodium ascorbate, Calcium Ascorbate, ascorbic acid phosphoric acid esters, ascorbyl palmitate, arabo-ascorbic acid and sodium isoascorbate one or more.
In a specific embodiment of the present invention, described modifying agent is also containing appropriate filler and/or conventional additives.
In a specific embodiment of the present invention, described filler is one or more in wheat flour, soy meal, corn flour, wheaten starch, cornstarch, tapioca, farina, calcium sulfate, calcium carbonate, silica, tricalcium phosphate.
In a specific embodiment of the present invention, the flour of use is non-fermented Flour product flour.
In a specific embodiment of the present invention, Flour product is non-fermented Flour product.
A second aspect of the present invention provides a kind of modifying agent as described in the present invention for the purposes of the modification of flour or Flour product.
Preferably, described flour is non-fermented Flour product flour.
In a specific embodiment of the present invention, described modifying agent is for improving the white luminance of Flour product and reducing redness.Preferably, described Flour product is non-fermented Flour product.
A third aspect of the present invention provides a kind of flour for making Flour product, and described flour contains modifying agent of the present invention.Preferably, described flour is non-fermented Flour product flour.
The Flour product that a fourth aspect of the present invention provides a kind of flour as described in the present invention to prepare.
In a specific embodiment of the present invention, described Flour product is non-fermented Flour product.
In a specific embodiment of the present invention, described Flour product is noodles, dumpling wrapper, Wantun skin, steamed dumplings skin, bread, cake, steamed stuffed bun, steamed twisted roll or steamed bun.
In a specific embodiment of the present invention, described noodles comprise instant noodles, semi-dried noodle, wetted surface, vermicelli, hand-pulled noodles, plande noodles, stewed noodles, Noodle, pasta.
Accompanying drawing explanation
Fig. 1 is that contrast dough sheet 1-5 places the contrast of white luminance after 24 hours with the brightness of dough sheet initial white and dough sheet of testing dough sheet 1, and wherein 1-5 is respectively contrast dough sheet 1-5, and 6 is experiment dough sheet 1.
Fig. 2 is that contrast dough sheet 1-5 places redness after 24 hours with the initial redness of dough sheet and dough sheet of testing dough sheet 1, and wherein 1-5 is respectively contrast dough sheet 1-5, and 6 is experiment dough sheet 1.
Fig. 3 is contrast dough sheet 1-5 and the actual effect figure testing dough sheet 1, and wherein 1-5 is respectively contrast dough sheet 1-5, and 6 is experiment dough sheet 1.
Fig. 4 is the contrast that contrast dough sheet 6-8 and the experiment dough sheet initial white brightness of dough sheet 2,3 and dough sheet place white luminance after 24 hours, and wherein 1,4-5 is respectively contrast dough sheet 6-8, and 2-3 is respectively experiment dough sheet 2 and 3.
Fig. 5 is that the initial redness of dough sheet and the dough sheet of contrast dough sheet 6-8 and experiment dough sheet 2,3 places redness after 24 hours, and wherein 1,4-5 is respectively contrast dough sheet 6-8, and 2-3 is respectively and tests dough sheet 2 and 3.
Fig. 6 is the actual effect figure of contrast dough sheet 6-8 and experiment dough sheet 2,3, and wherein 1,4-5 is respectively contrast dough sheet 6-8, and 2-3 is respectively experiment dough sheet 2,3.
Fig. 7 is that contrast dough sheet 1 places the contrast of white luminance after 24 hours with the brightness of dough sheet initial white and dough sheet of testing dough sheet 10, and wherein 1 for contrasting dough sheet 1,2 for experiment dough sheet 10.
Fig. 8 is that contrast dough sheet 1 places the contrast of redness after 24 hours with the initial redness of dough sheet and dough sheet of testing dough sheet 10, and wherein 1 for contrasting dough sheet 1,2 for experiment dough sheet 10.
Fig. 9 is contrast dough sheet 1 and experiment dough sheet 10 actual effect figure, and wherein 1 for contrast dough sheet 1,2 is for testing dough sheet 10.
Detailed description of the invention
The present inventor is through extensive and deep research, by improving preparation technology, be surprised to find that the combination of VC and specified phosphate salt (in calcium dihydrogen phosphate, Sodium Acid Pyrophosphate, pyrophosphoric acid dihydro dicalcium one or more) can improve Flour product (particularly raw non-fermented Flour product, as noodles, dumpling wrapper, Wantun skin etc.) white luminance, reduce Flour product redness, delaying Flour product because of elongated produced color standing time is deteriorated (white luminance declines, and redness raises).Complete the present invention on this basis.
Major technique of the present invention design and means as follows:
With the addition of VC and phosphate (in calcium dihydrogen phosphate, Sodium Acid Pyrophosphate, pyrophosphoric acid dihydro dicalcium one or more) in flour of the present invention or Flour product quality-improving agent prescription simultaneously, it is 5-200ppm that VC converts in flour, and it is 50-10000ppm that phosphate is converted in flour.Relative to other flour or Flour product modifying agent, the fresh pasta that the present invention obtains after placement white luminance significantly wants high, and redness reduces, and meets foodstuffs additive national standard completely.Also namely, feature of the present invention be in formula simultaneously containing VC and phosphate (in calcium dihydrogen phosphate, Sodium Acid Pyrophosphate, pyrophosphoric acid dihydro dicalcium one or more), during production, two kinds of additives and/or inserts are proportionally mixed.
In the present invention, term " contains " or " comprising " represents that various composition can be applied in mixture of the present invention or composition together.Therefore, term " primarily of ... composition " and " by ... form " be included in term and " contain " or in " comprising ".
As described herein, as nothing is specifically noted, described " ppm " refers to millionth weight fraction.
In the present invention, if no special instructions, term " modification " refers to the white luminance and/or reduction redness that improve flour and/or Flour product.
Below describe in detail to various aspects of the present invention:
Modifying agent
The invention provides a kind of modifying agent of flour or Flour product for making Flour product, the active ingredient of described modifying agent comprises the VC of 5 ~ 200 weight portions and the phosphate of 50 ~ 10000 weight portions, and described phosphate is one or more in calcium dihydrogen phosphate, Sodium Acid Pyrophosphate, pyrophosphoric acid dihydro dicalcium; And the consumption of described VC is 5 ~ 200ppm, described phosphatic consumption is 50 ~ 10000ppm, and described consumption is with flour total weight.
In the present invention, term " VC " refers to ascorbic acid and analog, derivative, and above-mentioned salt; Include but not limited to ascorbic acid, ascorbic acid derivates and ascorbic acid isomers, and the salt of aforesaid compound.
Described " ascorbic acid derivates " includes but not limited to acid ascorbyl ester.
Preferably, described VC comprises one or more in ascorbic acid, sodium ascorbate, Calcium Ascorbate, ascorbic acid phosphoric acid esters, ascorbyl palmitate, arabo-ascorbic acid and sodium isoascorbate.
According to a preferred embodiment of the present invention, modifying agent of the present invention can also contain appropriate filler and/or conventional additives.
In an embodiment of the invention, the filler of use is in wheat flour, soy meal, corn flour, wheaten starch, cornstarch, tapioca, farina, calcium sulfate, calcium carbonate, silica, tricalcium phosphate or one or more one or more in other powdered food materials.Described " other powdered food materials " is not specifically limited, as long as edible and do not produce goal of the invention of the present invention and limit.
Term " conventional additives " refers to the normally used additive of those skilled in the art, as the quality improving for reaching flour and Flour product, also can add starch (acetate starch, octenyl succinic acid starch, the two starch of phosphate, starch phosphate sodium, phosphorylation PASELLI EASYGEL, hydroxypropul starch, hydroxypropyl PASELLI EASYGEL, acid treated starches, oxidized starch, oxidation hydroxypropul starch, Ultra Tex 2, the two starch hexanedioic acid ester of acetylation, tapioca, farina), thickener (Sodium Polyacrylate, sodium carboxymethyl starch, potassium alginate, xanthans, guar gum, sodium alginate, carragheen, gellan gum, pectin, Arabic gum), emulsifying agent (monoglyceride, propylene glycol alginate, CSL, stearoyl lactate, diacetyl tartarate list double glyceride), phosphate (sodium phosphate trimer, calgon, sodium dihydrogen phosphate, sodium pyrophosphate, Sodium Acid Pyrophosphate, potassium dihydrogen phosphate, diammonium hydrogen phosphate, dipotassium hydrogen phosphate, calcium monohydrogen phosphate, tripotassium phosphate, tricalcium phosphate, tertiary sodium phosphate, sodium hydrogen phosphate), enzyme preparation (lipase, zytase, glutamine transaminage), anticorrisive agent (calcium propionate, sodium propionate), acidity regulator (sodium carbonate, potash, citric acid) in one or more.
Particularly, when modifying agent of the present invention is used for flour of the present invention, with the total weight of flour, the addition of described modifying agent can be 0.02%-10%, preferred 0.02%-1%, more preferably 0.05%-0.3%.Preferably, with the total weight of flour, the addition of described modifying agent can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5%, 5.1%, 5.2%, 5.3%, 5.4%, 5.5%, 5.6%, 5.7%, 5.8%, 5.9%, 6%, 6.1%, 6.2%, 6.3%, 6.4%, 6.5%, 6.6%, 6.7%, 6.8%, 6.9%, 7%, 7.1%, 7.2%, 7.3%, 7.4%, 7.5%, 7.6%, 7.7%, 7.8%, 7.9%, 8%, 8.1%, 8.2%, 8.3%, 8.4%, 8.5%, 8.6%, 8.7%, 8.8%, 8.9%, 9%, 9.1%, 9.2%, 9.3%, 9.4%, 9.5%, 9.6%, 9.7%, 9.8%, 9.9%, 10%.
Particularly, modifying agent of the present invention is used for Flour product of the present invention (also namely making or with the addition of above-mentioned modifying agent with above-mentioned flour), described modifying agent addition is based on the 0.02%-10% of flour amount, preferred 0.02%-1%, more preferably 0.05%-0.3%, preferred, the addition of described modifying agent can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5%, 5.1%, 5.2%, 5.3%, 5.4%, 5.5%, 5.6%, 5.7%, 5.8%, 5.9%, 6%, 6.1%, 6.2%, 6.3%, 6.4%, 6.5%, 6.6%, 6.7%, 6.8%, 6.9%, 7%, 7.1%, 7.2%, 7.3%, 7.4%, 7.5%, 7.6%, 7.7%, 7.8%, 7.9%, 8%, 8.1%, 8.2%, 8.3%, 8.4%, 8.5%, 8.6%, 8.7%, 8.8%, 8.9%, 9%, 9.1%, 9.2%, 9.3%, 9.4%, 9.5%, 9.6%, 9.7%, 9.8%, 9.9%, 10%.
Preferably, described flour is non-fermented Flour product flour.
Preferably, described Flour product is non-fermented Flour product.
Flour
Present invention also offers a kind of flour including above-mentioned modifying agent.
As used herein, described " for making the flour of non-fermented Flour product " or " for making non-fermented Flour product flour " refers to the use powder for making non-fermented Flour product, is well known to a person skilled in the art, is different from " self-rising flour " of this area.Described " for making the flour of non-fermented Flour product " is preferably " non-fermented Flour product tailored flour ".
Described " for making the flour of non-fermented Flour product " or " non-fermented Flour product tailored flour " all can commercially availablely obtain, specifically, high gluten wheat flour (for making dumpling skin, noodles etc.), special flour for needles, flour dedicated for pulled noodles, stewed noodles tailored flour, dumpling special flour, won ton tailored flour, plande noodles tailored flour etc. can be included but not limited to.
In the present invention, the implication of described " Flour product " is (as can with reference to the categorizing system GB2760-2011 of GB) known in the field, refers to wheat flour goods, particularly the white luminance of Flour product and/or redness is had to the Flour product of requirement.
In the present invention, term " non-fermented Flour product " or " fresh pasta " interchangeable, its implication is also (as can with reference to the categorizing system GB2760-2011 of GB) known in the field, those skilled in the art can be clear and definite, it comprises raw dried noodle goods and raw wetted surface goods, and its implication is different from fermentation Flour product.
In the present invention, Flour product can comprise noodles, dumpling wrapper, Wantun skin, steamed dumplings skin, steamed bun skin making, bread, cake, steamed twisted roll, steamed bun etc.
Described noodles include but not limited to instant noodles, semi-dried noodle, wetted surface, vermicelli, hand-pulled noodles, plande noodles, stewed noodles, Noodle, pasta.
Flour product
The Flour product that the present invention also provides described flour to obtain.
In an embodiment of the invention, described Flour product is non-fermented Flour product.
In an embodiment of the invention, Flour product comprises noodles, dumpling wrapper, Wantun skin, steamed dumplings skin, steamed bun skin making, bread, cake, steamed twisted roll or steamed bun.
Purposes
The present invention also provides the composition of a kind of VC and phosphate (in calcium dihydrogen phosphate, Sodium Acid Pyrophosphate, pyrophosphoric acid dihydro dicalcium one or more) in the purposes of the modification of flour (flour of preferred fabrication non-fermented Flour product) or Flour product (preferred non-fermented Flour product), and in described VC and phosphatic conversion to flour, consumption is respectively: the VC of 5 ~ 200ppm and the calcium dihydrogen phosphate of 50 ~ 10000ppm.
In a preferred embodiment of the present invention, described modification refers to the white luminance and reduction redness that improve flour and/or Flour product.
Particularly, described modifying agent for improving Flour product, the white luminance of particularly raw Flour product and reduce redness.The Flour product that described " raw Flour product " eats after referring to and needing heating cooking comprises noodles, dumpling wrapper, Wantun skin, steamed dumplings skin etc.
As no specific instructions, various raw material of the present invention all can be obtained by commercially available; Or prepare according to the conventional method of this area.Unless otherwise defined or described herein, all specialties used herein and scientific words and those skilled in the art the meaning be familiar with identical.In addition any method similar or impartial to described content and material all can be applicable in the inventive method.
Major advantage of the present invention is as follows:
Inventor obviously can improve Flour product color after finding specified phosphate salt (in calcium dihydrogen phosphate, Sodium Acid Pyrophosphate, pyrophosphoric acid dihydro dicalcium one or more) and VC collocation delays Flour product brown stain or suppresses Flour product to return look, effect be better than existing announcement other suppress Flour product to return the technology of look, and above-mentioned phosphate is China allows the food additives that add in fresh pasta or flour.
Other aspects of the present invention, due to disclosure herein, are apparent to those skilled in the art.
Below in conjunction with specific embodiment, set forth the present invention further.Should be understood that these embodiments are only not used in for illustration of the present invention to limit the scope of the invention.The experimental technique of unreceipted actual conditions in the following example, measures according to national standard usually.If there is no corresponding national standard, then according to general international standard, normal condition or carry out according to the condition that manufacturer advises.Unless otherwise indicated, otherwise all numbers are weight portion, and all percentage is weight percentage.
Unless otherwise defined or described herein, all specialties used herein and scientific words and those skilled in the art the meaning be familiar with identical.In addition any method similar or impartial to described content and material all can be applicable in the inventive method.
raw material, assay method and instrument
In following embodiment of the present invention, the flour of use is the non-fermented Flour product flour for making dumpling wrapper, noodles or Wantun skin, is specially commercially available extra large emperor's high-strength flour (can be used for making dumpling skin, noodles etc.).
In following embodiment of the present invention, and the instrument that face step uses is Kenwood KM760 cook machine.
In following embodiment of the present invention, the raw material used, as tapioca, Sodium Polyacrylate, monoglyceride, zytase, tricalcium phosphate, calcium propionate, sodium carbonate, calcium dihydrogen phosphate, citric acid, CSL and sodium dihydrogen phosphate etc. are food-grade, all buied by market.
In following embodiment of the present invention, the food additives arabo-ascorbic acid of use, sodium ascorbate, Calcium Ascorbate, sodium isoascorbate, ascorbic acid phosphoric acid esters, ascorbyl palmitate are all purchased from the Xi'an Tang Dynasty of Chemical Co., Ltd..
In following embodiment of the present invention, the assay method of dough sheet color is as follows:
In the dough sheet wearing centre and get one piece of 10cm × 10cm after compressing tablet completes, test 3 times with Minolta color evaluating CR-400 at the different parts of dough sheet, record calculating mean value, then dough sheet is put into self-styled band and seal, normal temperature is surveyed once after placing 24 hours again.
Embodiment 1, raw material prepare
Tapioca, Sodium Polyacrylate, monoglyceride, zytase, tricalcium phosphate, calcium propionate, sodium carbonate, ascorbic acid, calcium dihydrogen phosphate, citric acid, CSL and sodium dihydrogen phosphate are crossed respectively 80 mesh sieve screenings, collect, for subsequent use.
Prepared by embodiment 2, modifying agent
By the formula of table 1, various raw material is mixed, obtain mixture 1-7 respectively.
Table 1,
By the formula of table 2, preparation experiment sample 1-10 respectively, the sample of preparation contrast simultaneously 1-14.
Table 2
Embodiment 3, musculus cutaneus make
Get flour (extra large emperor's high-strength flour) each 1kg, add the one in the above-mentioned laboratory sample 1-10 of 20g or contrast sample 1-14 respectively, mix, make dough sheet, respectively called after experiment dough sheet 1-10 or contrast dough sheet 1-14, the concrete manufacturing process of dough sheet is as follows:
1, the making formula of dough sheet: 200 grams of sample flour mixed, 2 grams of salt, 66.8 grams of water.
2, the manufacture craft of dough sheet: with face-slaking-compressing tablet, wherein:
And face, 1 grade of 1min at a slow speed; 3 grades of quick 2min; 1 grade of 1min at a slow speed;
Slaking, namely standing a period of time makes gluten fully absorb water, by the dough sealing room temperature curing 20min become reconciled;
Compressing tablet, roller spacing 8mm tri-crimping three times, roller spacing 7mm two crimping three times, roller spacing 6mm two crimping three times, roller spacing 5mm two crimping three times (instrument of use is for inspiring confidence in moral flour stranding machine in east), to make dough sheet uniform and smooth, each tight 0.5mm calendering is subsequently once, about press 7 times, backmost tape thickness controls at 1.2 ± 0.05mm.
Use Minolta color evaluating CR-400, respectively colour measurement is carried out to experiment dough sheet 1-10 and contrast dough sheet 1-14, detect its redness and white luminance, and compare.
Comparative result is as follows:
1, contrast dough sheet 1-5 and experiment dough sheet 1 are compared, respectively as shown in Figure 1, 2, actual effect as shown in Figure 3 for its white luminance and redness.
According to the above results, when adding separately VC, after 24 hours, brightness is without improvement for dough sheet, and after 24 hours, redness raises; When adding separately citric acid, brightness improves, and redness reduces not obvious; Independent interpolation calcium dihydrogen phosphate, brightness improves, and redness improves; After by VC and citric acid or calcium dihydrogen phosphate collocation use, brightness improves, and redness declines.
2, contrast dough sheet 6-8 and experiment dough sheet 2 and 3 are compared, respectively as shown in Figure 4,5, actual effect as shown in Figure 6 for its white luminance and redness.
According to the above results, use ascorbic acid and calcium dihydrogen phosphate collocation, dough sheet white luminance can be improved, reduce dough sheet redness; With add CSL or sodium dihydrogen phosphate is compared with the dough sheet of ascorbic acid, the white luminance adding the dough sheet of calcium dihydrogen phosphate and ascorbic acid is good, and redness is low.
3, contrast dough sheet 1 and experiment dough sheet 10 are compared, respectively as shown in Figure 7,8, actual effect as shown in Figure 9 for its white luminance and redness.
According to the above results, ascorbic acid and calcium dihydrogen phosphate collocation, improve the white luminance of dough sheet, reduce the redness of dough sheet.
4, respectively comparative experiments dough sheet 4 and contrast dough sheet 9, experiment dough sheet 5 and contrast dough sheet 10, experiment dough sheet 6 and contrast dough sheet 11, experiment dough sheet 7 and contrast dough sheet 12, experiment dough sheet 8 and contrast dough sheet 13, experiment dough sheet 9 and contrast dough sheet 14, result shows, when adding said mixture respectively, with do not add calcium dihydrogen phosphate and compare with the dough sheet of ascorbic acid, the dough sheet adding calcium dihydrogen phosphate and ascorbic acid also still can improve the white luminance of dough sheet, reduces the redness of dough sheet.
According to the above results, use ascorbic acid and calcium dihydrogen phosphate collocation, dough sheet white luminance can be improved, reduce dough sheet redness.With add CSL or sodium dihydrogen phosphate is compared with the dough sheet of ascorbic acid, the white luminance adding the dough sheet of calcium dihydrogen phosphate and ascorbic acid is good, and redness is low.
Embodiment 4, fresh pasta powder (modifying agent) Application Example
Implement samples (any one in laboratory sample 1-10) by 2 parts and 100 parts of flour mix, make fresh pasta powder, for subsequent use.
102 parts of fresh pasta powder are mixed with 35 parts of water, stir, and be pressed into fresh pasta, detect its white luminance and redness respectively, and respectively to contrast sample 1-14 for contrast, the fresh pasta that result display uses the raw flour adding laboratory sample 1-10 to prepare is higher than the white luminance of the fresh pasta using the raw flour adding corresponding contrast sample to prepare, and redness is lower.
Embodiment 5, fresh pasta (modifying agent) Application Example
By 2 parts of laboratory samples (any one in laboratory sample 1-10), 100 parts of raw flour, 35 parts of water mixing, stir, and be pressed into fresh pasta, detect its white luminance and redness respectively, and respectively to contrast sample 1-14 for contrast, the white luminance that result display use laboratory sample 1-10 and raw flour mix the fresh pasta prepared after the rear fresh pasta the prepared contrast sample more corresponding than using mixes with raw flour is higher, and redness is lower.
According to the result of embodiment 4 and 5, be no matter this modifying agent is mixed with raw flour after, then prepare fresh pasta, or add this modifying agent preparing in fresh pasta process, all can not affect the improvement of the color to final products.Therefore, this modifying agent can separately as product; Also can join in raw flour, make the raw flour containing this modifying agent, all do not affect use.
Inventor uses arabo-ascorbic acid, sodium ascorbate, Calcium Ascorbate, sodium isoascorbate, ascorbic acid phosphoric acid esters, ascorbyl palmitate to replace ascorbic acid to repeat above-mentioned experiment further, result shows, and uses arabo-ascorbic acid, sodium ascorbate, Calcium Ascorbate, sodium isoascorbate, ascorbic acid phosphoric acid esters, ascorbyl palmitate and calcium dihydrogen phosphate with the use of also having similar function.
Inventor use further Sodium Acid Pyrophosphate, pyrophosphoric acid dihydro dicalcium replace calcium dihydrogen phosphate and ascorbic acid with the use of, result shows, use Sodium Acid Pyrophosphate or pyrophosphoric acid dihydro dicalcium and ascorbic acid with the use of can reach use calcium dihydrogen phosphate and ascorbic acid with the use of similar effect.
The foregoing is only preferred embodiment of the present invention, and be not used to limit substantial technological context of the present invention, substantial technological content of the present invention is broadly defined in the right of application, any technology entities that other people complete or method, if with application right define identical, also or a kind of change of equivalence, be all covered by being regarded as among this right.
The all documents mentioned in the present invention are quoted as a reference all in this application, are just quoted separately as a reference as each section of document.In addition should be understood that those skilled in the art can make various changes or modifications the present invention after having read foregoing of the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (11)
1. a modifying agent, it, for flour or Flour product, is characterized in that,
The active ingredient of described modifying agent comprises the VC of 5 ~ 200 weight portions and the phosphate of 50 ~ 10000 weight portions, and described phosphate is one or more in calcium dihydrogen phosphate, Sodium Acid Pyrophosphate, pyrophosphoric acid dihydro dicalcium; And the consumption of described VC is 5 ~ 200ppm, described phosphatic consumption is 50 ~ 10000ppm, and described consumption is with flour total weight; Described flour is the flour for making non-fermented Flour product, and described Flour product is non-fermented Flour product.
2. modifying agent as claimed in claim 1, it is characterized in that, described VC comprises the salt of ascorbic acid, ascorbic acid derivates, ascorbic acid isomers and/or aforesaid compound.
3. modifying agent as claimed in claim 2, is characterized in that, described VC comprise in ascorbic acid, sodium ascorbate, Calcium Ascorbate, ascorbic acid phosphoric acid esters, ascorbyl palmitate, arabo-ascorbic acid and sodium isoascorbate one or more.
4. modifying agent as claimed in claim 1, is characterized in that, described modifying agent is also containing appropriate filler and/or conventional additives.
5. modifying agent as claimed in claim 4, it is characterized in that, described filler is one or more in wheat flour, soy meal, corn flour, wheaten starch, cornstarch, tapioca, farina, calcium sulfate, calcium carbonate, silica, tricalcium phosphate.
6. the modifying agent according to any one of Claims 1 to 5 is used for the purposes of the modification of flour or Flour product; Described flour is the flour for making non-fermented Flour product, and described Flour product is non-fermented Flour product.
7. purposes as claimed in claim 6, is characterized in that, described modifying agent is for improving the white luminance of Flour product and reducing redness.
8. for making a flour for Flour product, it is characterized in that, described flour contains the modifying agent according to any one of claim 1-5; Described flour is the flour for making non-fermented Flour product.
9. the Flour product prepared of flour as claimed in claim 8, described Flour product is non-fermented Flour product.
10. Flour product as claimed in claim 9, it is characterized in that, described Flour product is noodles, dumpling wrapper, Wantun skin or steamed dumplings skin.
11. Flour product as claimed in claim 10, it is characterized in that, described noodles comprise instant noodles, semi-dried noodle, wetted surface, vermicelli, hand-pulled noodles, plande noodles, stewed noodles, Noodle or pasta.
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| CN201210333001.9A CN103651656B (en) | 2012-09-10 | 2012-09-10 | A kind of flour and Flour product and quality improver thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210333001.9A CN103651656B (en) | 2012-09-10 | 2012-09-10 | A kind of flour and Flour product and quality improver thereof |
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| Publication Number | Publication Date |
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| CN103651656A CN103651656A (en) | 2014-03-26 |
| CN103651656B true CN103651656B (en) | 2016-03-30 |
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| CN201210333001.9A Active CN103651656B (en) | 2012-09-10 | 2012-09-10 | A kind of flour and Flour product and quality improver thereof |
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