Application of sodium alginate in frozen noodles

Noodles are one of the traditional Chinese noodles and are popular among the masses. With the accelerated pace of life, people's demand for frozen foods is increasing, and the demand for products is increasing. In order to meet the needs of consumers, the auxiliary materials for improving the quality and taste of frozen noodles have become treasures in the hands of producers, and sodium alginate is a natural functional food that meets people's pursuit of health care concepts and can effectively improve the taste of frozen noodles. additive.

In the process of freezing and freezing storage, the formation of ice crystals in the noodles will destroy the gluten network structure, resulting in a decrease in the strength of the noodles, a short shelf life, and an increase in the rate of breakage of the noodles during reheating. The taste and strength of the noodles are poor when consumed. Poor slipperiness and easy adhesion on the surface. The application of sodium alginate in frozen noodles can enhance the protein adhesion in flour, prevent the leakage of soluble starch and nutrients, improve the ductility of the dough, and improve the taste and surface adhesion. Sodium alginate can also improve the frozen noodles. The shear resistance increases the hardness of the frozen noodles, reduces the adhesion, increases the biteness and smoothness of the noodles, and effectively improves the taste of the frozen noodles; more importantly, the sodium alginate can reduce the volume of the ice crystals during the noodle freezing process. And the growth rate, reducing the mechanical damage of the noodles and the broken rate after reheating, and improving the freeze-thaw stability of the frozen noodles.

In addition, as a natural seaweed polysaccharide, sodium alginate also has biological activity unmatched by common additives. The addition of sodium alginate to frozen noodles not only improves the quality of frozen noodles, but also imparts certain functional properties to the product.

First, the reference formula

100 g of flour, 1 g of salt, 33 g of water, and 0.3 g of sodium alginate.

Second, the production process

Raw material pretreatment → dough → ripening → tableting → cutting strip → packaging → -40 ° C quick freezing → -18 ° C frozen storage → finished product

In the course of use, the sodium alginate can be dissolved first with the surface water, and then the sodium alginate and the noodles can be used. The sodium alginate can also be mixed with the dry material such as wheat flour before the dough is mixed. The amount of sodium alginate added to the frozen noodles is adjusted according to the respective raw materials and formulations, and the amount generally added is 0.1 to 0.5% of the amount of the flour.

The unique improvement effect and function of sodium alginate are widely recognized by everyone, and have the incomparable advantages of other additives. Sodium alginate, a functional polysaccharide obtained from the ocean by humans, is slowly showing its unique characteristics in frozen foods.

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