Water holding agent for seasoned flour products and application of water holding agent

• Main Authors: XIONG XIAOSHENG, XIANG SHUANGLIANG, YI HAIBIN
• Format: Patent
• Language: Chinese; English
• Published: 31.08.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides a water holding agent for seasoned flour products and an application of the water holding agent. The water holding agent comprises the following components of 2.4-2.7 parts of table salt, 1.5-2.2 parts of glycerine, 0.3-0.5 part of sorbitol, and 8 parts of water. The application of the water holding agent for seasoned flour products comprises a operation method of dissolving2.4-2.7 parts of the table salt in 8 parts of the water, then adding 1-1.2 parts of the glycerine and 0.3-0.5 part of the sorbitol, and performing uniform stirring; uniformly mixing the mixed solution obtained in the step (1) with 25 parts of flour; performing extruding and puffing on the mixed flour in an extruding and puffing machine to obtain a base material; and adding seasonings to the basematerial for seasoning, then adding 0.5-1 part of the glycerine, performing uniform stirring on the seasoned base material and glycerine, and then performing vacuum nitrogen-filled packaging. According to the water holding age