Compounded noodle improving emulsifying agent and its preparation method

Application Number: 00105014
Application Date: 2000.03.30
Publication Number: 1268299
Publication Date: 2000.10.04
Priority Information:
International: A21D2/16;A21D2/18
Applicant(s) Name: Zhejiang Univ.
Inventor(s) Name: Liu Minnian
Patent Agency Code: 33200
Patent Agent: lin fuyu
Abstract A compounded emulsifier for improving the quality of noodles is composed of a mixture of multiple food emulsifier 0.1-18 wt.%, edible vegetable oil 30-55 wt.%, alcohols 30-55% and water 10-20%. The above ingrtedients are mixed, emulsified and homogenized to form the product. It can shorten the kneading time of dough, raise processability, reduce adhesion, shorten the reconstitution and cooking time of instant noodles, etc.