Composite additive for improving color of fine dried noodles and application thereof

• Main Authors: LI TONG, YANG YUANYUAN, ZHANG ZHIYONG, ZHAO XILEI, SONG YANYAN, WEI XIAOMING, XUN MEILI, XIE SHUZHEN
• Format: Patent
• Language: Chinese; English
• Published: 02.05.2023
• 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 belongs to the technical field of food for improving the quality of fine dried noodles, and discloses a composite additive for improving the color and luster of fine dried noodles, application of the composite additive and a method for improving the color and luster of the fine dried noodles by using the composite additive, and the composite additive comprises defatted soybean meal, sodium pyrophosphate and starch. During application, the composite additive is added into wheat flour, then dough kneading, curing, calendering and slitting are performed, drying is performed at the main drying temperature of 35-60 DEG C, and finally cutting is performed, so that a fine dried noodle product with improved color and luster can be obtained. The composite additive can improve the whiteness value and brightness of fine dried noodles, improve the color of fine dried noodles and meet the production requirements of high-quality fine dried noodles when applied to fine dried noodle production. 本发明属于挂面品质改良的食品技术