阅读说明：本技术 一种冷冻面制品耐蒸煮改良剂及其制备方法和应用 (Cooking-resistant modifier for frozen flour products and preparation method and application thereof ) 是由 曾洁 高海燕 苏同超 李光磊 张令文 李波 郭波莉 张珂珂 王梦雨 赵天翔 宋建 于 2020-12-31 设计创作，主要内容包括：本发明公开了一种冷冻面制品耐蒸煮改良剂,包括以下重量份的原料：羧甲基纤维素钠30-50份、黄原胶25-35份、三聚磷酸钠15-25份、还原剂5-10份和增稠剂3-8份；制备方法：(1)称取各原料；(2)过80-120目筛；(3)将羧甲基纤维素钠、黄原胶和三聚磷酸钠加入去离子水中,搅拌至混合均匀；(4)向混合溶液中加入还原剂和增稠剂,搅拌至混合均匀后进行微波处理,冷却,冷冻干燥,即得。本发明冷冻面制品耐蒸煮改良剂可有效提高冷冻面制品的抗冻裂能力、耐蒸煮性韧性和糊汤性,且安全营养,价格低廉。(The invention discloses a boiling-resistant modifier for frozen flour products, which comprises the following raw materials in parts by weight: 30-50 parts of sodium carboxymethylcellulose, 25-35 parts of xanthan gum, 15-25 parts of sodium tripolyphosphate, 5-10 parts of a reducing agent and 3-8 parts of a thickening agent; the preparation method comprises the following steps: (1) weighing the raw materials; (2) sieving with 80-120 mesh sieve; (3) adding sodium carboxymethylcellulose, xanthan gum and sodium tripolyphosphate into deionized water, and stirring to mix uniformly; (4) adding a reducing agent and a thickening agent into the mixed solution, stirring until the mixture is uniformly mixed, then carrying out microwave treatment, cooling, and freeze-drying to obtain the composite material. The boiling-resistant modifier for the frozen flour product can effectively improve the frost crack resistance, the boiling resistance toughness and the paste property of the frozen flour product, and is safe, nutritional and low in price.)

1. The boiling-resistant modifier for the frozen flour products is characterized by comprising the following raw materials in parts by weight: 30-50 parts of sodium carboxymethylcellulose, 25-35 parts of xanthan gum, 15-25 parts of sodium tripolyphosphate, 5-10 parts of a reducing agent and 3-8 parts of a thickening agent.

2. The cooking resistance improver for frozen flour products according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 35-45 parts of sodium carboxymethylcellulose, 28-32 parts of xanthan gum, 18-22 parts of sodium tripolyphosphate, 6-9 parts of a reducing agent and 4-6 parts of a thickening agent.

3. The cooking resistance improver for frozen flour products according to claim 2, which is characterized by comprising the following raw materials in parts by weight: 40 parts of sodium carboxymethylcellulose, 30 parts of xanthan gum, 20 parts of sodium tripolyphosphate, 8 parts of a reducing agent and 5 parts of a thickening agent.

4. A frozen dough cooking resistance improver according to any one of claims 1 to 3, wherein the reducing agent is any one of L-cysteine, ascorbyl palmitate and natural vitamin E.

5. A frozen dough cooking resistance improver according to any one of claims 1 to 3, wherein the thickener is any one of a phosphate monoester, hydroxyalkyl starch and hydroxypropyl starch.

6. The preparation method of the boiling-resistant modifier for the frozen flour products is characterized by comprising the following steps:

(1) weighing the raw materials according to the parts by weight of the boiling-resistant modifier for the frozen flour products of any one of claims 1 to 5;

(2) sieving sodium carboxymethylcellulose, xanthan gum, sodium tripolyphosphate, reducing agent and thickener with 80-120 mesh sieve respectively;

(3) adding the sieved sodium carboxymethylcellulose, xanthan gum and sodium tripolyphosphate into deionized water, and stirring until the materials are uniformly mixed to obtain a mixed solution;

(4) adding the screened reducing agent and thickening agent into the mixed solution, stirring until the mixture is uniformly mixed, then carrying out microwave treatment, cooling, and freeze-drying to obtain the cooking resistance improver for the frozen flour products.

7. The method for preparing a boiling resistance improver for frozen dough products as claimed in claim 6, wherein in the step (3), the stirring speed is 100-150r/min and the time is 30-40 min.

8. The method for preparing a boiling resistance improver for frozen dough products as claimed in claim 6, wherein in the step (4), the stirring speed is 120-200r/min, and the time is 20-30 min; the frequency of the microwave treatment is 1500-1800MHz, and the power is 600-800W.

9. Use of a cooking resistance improver for frozen dough products according to any one of claims 1 to 5 or obtained by the preparation method according to any one of claims 6 to 8 for the preparation of frozen dough products.

10. Use according to claim 9, wherein the cooking resistance improver for frozen dough products is added in an amount of 2-4% of the flour mass.

Technical Field

The invention relates to the technical field of food processing, in particular to a cooking resistance modifier for a frozen flour product and a preparation method and application thereof.

Background

The frozen flour product is various main foods which are prepared by processing flour serving as a main raw material and meat, vegetables and the like serving as auxiliary materials into various cooked or uncooked main foods, and then immediately adopting a quick-freezing process, and can be transported, stored and sold under a freezing condition, such as quick-frozen steamed stuffed buns, quick-frozen dumplings, quick-frozen steamed buns, steamed rolls, spring rolls and the like.

The quick-frozen dumplings are the most common frozen flour products at present, and the market gradually develops in recent years to become the mainstream product in the quick-frozen food industry. However, in the actual production process, the quick-frozen dumplings often have the defects of low freezing resistance, poor steaming resistance and the like, and the quality of the dumplings is affected. The main factors include the filling material property, the product processing and the raw material property, and the like, and the quality characteristics of dough can be deteriorated in the quick-freezing process, so that the refrigeration quality is poor. Therefore, the proper quality modifier is selected, and the quality modifier has positive effects on the quality of the dough in the processes of quick freezing, refrigeration, transportation, unfreezing and the like.

Although various anti-cooking modifiers are available on the market, the problems of unobvious effect, high chemical raw material content, high price and the like exist mostly, and the excessive use not only affects the taste and the nutritional value of frozen flour products, but also damages the physical health of consumers.

Therefore, the problem to be solved by those skilled in the art is how to provide a safe, nutritional and inexpensive modifier for cooking resistance of frozen flour products.

Disclosure of Invention

In view of the above, the present invention aims to provide a boiling resistance improver for frozen flour products, a preparation method and an application thereof, so as to solve the defects in the prior art.

In order to achieve the purpose, the invention adopts the following technical scheme:

a boiling-resistant modifier for frozen flour products comprises the following raw materials in parts by weight: 30-50 parts of sodium carboxymethylcellulose, 25-35 parts of xanthan gum, 15-25 parts of sodium tripolyphosphate, 5-10 parts of a reducing agent and 3-8 parts of a thickening agent;

preferably: 35-45 parts of sodium carboxymethylcellulose, 28-32 parts of xanthan gum, 18-22 parts of sodium tripolyphosphate, 6-9 parts of a reducing agent and 4-6 parts of a thickening agent;

more preferably: 40 parts of sodium carboxymethylcellulose, 30 parts of xanthan gum, 20 parts of sodium tripolyphosphate, 8 parts of a reducing agent and 5 parts of a thickening agent.

The invention has the beneficial effects that:

the boiling resistance toughness and the mush property of the frozen flour product can be effectively improved by compounding the sodium carboxymethylcellulose and the xanthan gum, and the reasons are that: the sodium carboxymethylcellulose and the xanthan gum have good suspension effect on oil drops and insoluble solids, have good water solubility and can be dissolved in cold water, so that a complex dissolving processing process is omitted; the two substances also show thermal stability, and the viscosity of the sodium carboxymethyl cellulose and the xanthan gum can not be greatly changed along with the temperature change; ③ the sodium carboxymethylcellulose and the xanthan gum have certain stability to the salt, can still keep the dissolubility under the condition of higher salt concentration and even under the saturated salt solution, are not easy to flocculate and precipitate, and can not influence the viscosity.

The sodium tripolyphosphate can reduce the atrophy and cracking of frozen flour products, improve the texture, inhibit the color deepening of dumpling wrappers of the frozen flour products, particularly quick-frozen dumplings, after thawing, ensure that muscle tissues of meat stuffing have better water retention capacity and flavor, and improve the water retention capacity during thawing.

Further, the reducing agent is any one of L-cysteine, ascorbyl palmitate and natural vitamin E.

The further technical scheme has the beneficial effects that the reducing agent selected by the invention can reduce and degrade redundant disulfide bonds, provides larger movement space for protein molecules, and can partially solve the problem of gluten embrittlement caused by freezing, so that the structure of the frozen flour product is more fluffy.

Further, the thickener is any one of phosphate monoester, hydroxyalkyl starch and hydroxypropyl starch.

The further technical scheme has the advantages that the selected thickening agent can improve the microcrystal number and low-temperature stability of the frozen flour product in the freezing process, and control the growth speed and size of ice crystals in a frozen flour product system, so that the quality of the frozen flour product is improved.

A preparation method of a boiling-resistant modifier for frozen flour products comprises the following steps:

(1) weighing the raw materials according to the parts by weight of the boiling-resistant modifier for the frozen flour products;

(2) sieving sodium carboxymethylcellulose, xanthan gum, sodium tripolyphosphate, reducing agent and thickener with 80-120 mesh sieve respectively;

(3) adding the sieved sodium carboxymethylcellulose, xanthan gum and sodium tripolyphosphate into deionized water, and stirring until the materials are uniformly mixed to obtain a mixed solution;

(4) adding the screened reducing agent and thickening agent into the mixed solution, stirring until the mixture is uniformly mixed, carrying out microwave treatment, cooling, and freeze-drying to obtain the cooking resistance improver for the frozen flour products.

Further, in the step (3), the stirring speed is 100-.

Further, in the step (4), the stirring speed is 120-; the frequency of the microwave treatment is 1500-1800MHz, and the power is 600-800W.

The invention also claims the application of the above boiling-resistant modifier for frozen flour products or the boiling-resistant modifier for frozen flour products prepared by the preparation method in the preparation of frozen flour products.

Furthermore, the addition amount of the boiling resistance improver of the frozen flour product is 2 to 4 percent of the mass of the flour.

According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:

the boiling-resistant modifier for the frozen flour product can effectively improve the frost crack resistance, the boiling resistance toughness and the paste property of the frozen flour product, and is safe, nutritional and low in price.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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 boiling-resistant modifier for the frozen flour products comprises the following raw materials by weight: 30kg of sodium carboxymethylcellulose, 25kg of xanthan gum, 15kg of sodium tripolyphosphate, 5kg of L-cysteine and 3kg of phosphate monoester;

the preparation method of the boiling-resistant modifier for the frozen flour products comprises the following steps:

(1) weighing the raw materials according to the weight of the boiling-resistant modifier for the frozen flour product;

(2) respectively sieving sodium carboxymethylcellulose, xanthan gum, sodium tripolyphosphate, L-cysteine and phosphate monoester with 80 mesh sieve;

(3) adding the sieved sodium carboxymethylcellulose, xanthan gum and sodium tripolyphosphate into deionized water, and stirring at the speed of 100r/min for 30min until the materials are uniformly mixed to obtain a mixed solution;

(4) adding the sieved L-cysteine and the sieved monoester phosphate into the mixed solution, stirring at the speed of 120r/min for 20min until the mixture is uniformly mixed, then carrying out microwave treatment, cooling, and freeze drying to obtain the cooking resistance modifier of the frozen flour product; wherein the frequency of the microwave treatment is 1500MHz, and the power is 600W.

Example 2

The boiling-resistant modifier for the frozen flour products comprises the following raw materials by weight: 35kg of sodium carboxymethylcellulose, 28kg of xanthan gum, 18kg of sodium tripolyphosphate, 6kg of L-cysteine and 4kg of phosphate monoester;

the preparation method of the boiling-resistant modifier for the frozen flour products comprises the following steps:

(1) weighing the raw materials according to the weight of the boiling-resistant modifier for the frozen flour product;

(2) respectively sieving sodium carboxymethylcellulose, xanthan gum, sodium tripolyphosphate, L-cysteine and phosphate monoester with 80 mesh sieve;

(3) adding the sieved sodium carboxymethylcellulose, xanthan gum and sodium tripolyphosphate into deionized water, and stirring at the speed of 100r/min for 30min until the materials are uniformly mixed to obtain a mixed solution;

(4) adding the sieved L-cysteine and the sieved monoester phosphate into the mixed solution, stirring at the speed of 120r/min for 20min until the mixture is uniformly mixed, then carrying out microwave treatment, cooling, and freeze drying to obtain the cooking resistance modifier of the frozen flour product; wherein the frequency of the microwave treatment is 1500MHz, and the power is 600W.

Example 3

The boiling-resistant modifier for the frozen flour products comprises the following raw materials by weight: 45kg of sodium carboxymethylcellulose, 32kg of xanthan gum, 22kg of sodium tripolyphosphate, 9kg of ascorbyl palmitate and 6kg of hydroxyalkyl starch;

the preparation method of the boiling-resistant modifier for the frozen flour products comprises the following steps:

(1) weighing the raw materials according to the weight of the boiling-resistant modifier for the frozen flour product;

(2) respectively sieving sodium carboxymethylcellulose, xanthan gum, sodium tripolyphosphate, ascorbyl palmitate and hydroxyalkyl starch with a 120-mesh sieve;

(3) adding the sieved sodium carboxymethylcellulose, xanthan gum and sodium tripolyphosphate into deionized water, and stirring at the speed of 150r/min for 40min until the materials are uniformly mixed to obtain a mixed solution;

(4) adding sieved ascorbyl palmitate and hydroxyalkyl starch into the mixed solution, stirring at 200r/min for 30min until the mixture is uniformly mixed, performing microwave treatment, cooling, and freeze-drying to obtain the cooking resistance improver of the frozen flour product; wherein the frequency of the microwave treatment is 1800MHz, and the power is 800W.

Example 4

The boiling-resistant modifier for the frozen flour products comprises the following raw materials by weight: 50kg of sodium carboxymethylcellulose, 35kg of xanthan gum, 25kg of sodium tripolyphosphate, 10kg of natural vitamin E and 8kg of hydroxypropyl starch;

the preparation method of the boiling-resistant modifier for the frozen flour products comprises the following steps:

(1) weighing the raw materials according to the weight of the boiling-resistant modifier for the frozen flour product;

(2) respectively sieving sodium carboxymethylcellulose, xanthan gum, sodium tripolyphosphate, natural vitamin E and hydroxypropyl starch with a 120-mesh sieve;

(3) adding the sieved sodium carboxymethylcellulose, xanthan gum and sodium tripolyphosphate into deionized water, and stirring at the speed of 150r/min for 40min until the materials are uniformly mixed to obtain a mixed solution;

(4) adding sieved natural vitamin E and hydroxypropyl starch into the mixed solution, stirring at 200r/min for 30min until the natural vitamin E and the hydroxypropyl starch are uniformly mixed, performing microwave treatment, cooling, and freeze-drying to obtain the cooking-resistant modifier for the frozen flour products; wherein the frequency of the microwave treatment is 1800MHz, and the power is 800W.

Example 5

The boiling-resistant modifier for the frozen flour products comprises the following raw materials by weight: 40kg of sodium carboxymethylcellulose, 30kg of xanthan gum, 20kg of sodium tripolyphosphate, 3kg of L-cysteine, 3kg of ascorbyl palmitate, 2kg of natural vitamin E, 2kg of phosphate monoester, 2kg of hydroxyalkyl starch and 1kg of hydroxypropyl starch;

the preparation method of the boiling-resistant modifier for the frozen flour products comprises the following steps:

(1) weighing the raw materials according to the weight of the boiling-resistant modifier for the frozen flour product;

(2) respectively sieving sodium carboxymethylcellulose, xanthan gum, sodium tripolyphosphate, L-cysteine, ascorbyl palmitate, natural vitamin E, phosphate monoester, hydroxyalkyl starch and hydroxypropyl starch with 100 mesh sieve;

(3) adding the sieved sodium carboxymethylcellulose, xanthan gum and sodium tripolyphosphate into deionized water, and stirring at the speed of 120r/min for 35min until the materials are uniformly mixed to obtain a mixed solution;

(4) adding the sieved L-cysteine, ascorbyl palmitate, natural vitamin E, phosphate monoester, hydroxyalkyl starch and hydroxypropyl starch into the mixed solution, stirring at the speed of 180r/min for 25min until the mixture is uniformly mixed, performing microwave treatment, cooling, and freeze-drying to obtain the cooking-resistant modifier for the frozen flour products; wherein the frequency of the microwave treatment is 1600MHz, and the power is 700W.

Performance testing

Each of the frozen dough products obtained in examples 1 to 5 was taken and five portions of flour, 30g of the frozen dough product boiling-resistant improver was added to 1kg of flour, and flour to which no improver was added was used as a comparative example, and then quick-frozen dumplings were prepared, stored in a freezer for six months, taken out, and the physical properties (boiling resistance, toughness, and mush properties) thereof were measured by calculating the respective frost cracking rate (number of frost cracking/total number) × 100%. The test results are shown in table 1.

TABLE 1 Freeze-rupture rates and physical Properties of frozen dumplings prepared in examples 1 to 5 and comparative example

As can be seen from Table 1, the freeze-dried dumplings made from the frozen flour product steaming-resistant modifier prepared in examples 1-5 of the present invention had a freezing crack rate of only 1% -2%; boiling for 20min, and leaving the skin intact; the pressing recovery is good, and the boiled dumplings have chewy mouthfeel; after boiled, the flour soup is clear and has a bottom.

The tests prove that the boiling-resistant modifier for the frozen flour product can effectively improve the frost crack resistance, the boiling resistance toughness and the paste property of the frozen flour product, and is safe, nutritional and low in price.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.