Quick-frozen food steamed stuffed bun skin is also inseparable from sodium alginate.

　　　　　　　 The application of sodium alginate in the food field can be said to be very extensive. Today, sodium alginate manufacturers will share with you the application of sodium alginate in the food field, hoping to help manufacturers who need food-grade sodium alginate.

　　The application of sodium alginate in quick-frozen steamed bun skin can strengthen the gluten network structure and improve the air-holding performance of dough, and it has particularly strong water-holding ability, which can reduce the formation of ice crystals, reduce the growth rate and volume of ice crystals in dough, improve the survival rate of yeast, increase the product volume, prevent the products from shrinking and cracking in the production process, and the skin is bright, white, shiny, soft and elastic, and at the same time, it can prevent the products from aging and retrogradation, improve the internal organizational structure and taste of the products, and after steaming. In addition, the addition of sodium alginate can not only improve the quality of the product, but also reduce blood sugar and lipid, making it a "new darling" in the food industry.
　

　　With the improvement of refrigeration technology and cold chain, the acceleration of people's life rhythm and the richness of quick-frozen food categories, frozen goods are deeply loved by consumers because of their convenience, quickness and sanitation, and more and more quick-frozen enterprises and central kitchens appear in China. As a fast-growing business unit in the field of quick-frozen food, the consumption proportion of quick-frozen fermented pasta will increase.

　　However, the quick-frozen steamed stuffed bun technology has always been a technical puzzle that is difficult to overcome in the pasta industry. At present, most of the quick-frozen steamed buns will have a series of problems, such as cracking, dead noodles, shrinking volume and poor taste, which are very difficult to solve. Sodium alginate is a natural macromolecular polysaccharide with good freeze-thaw stability, good tissue improvement and gluten network formation, which can effectively improve the quality of quick-frozen steamed buns. It is a natural functional food additive and has been widely used in various food fields.
　

　　First, the reference formula

　　100% of flour, 1% of yeast, 0.5% of salt, 50% of water, and 10.3% of thickening agent BMM for flour products compounded with sodium alginate.

　　2. Pre-fermented frozen dough technology

　　Raw material pretreatment → Noodles → Filling molding → Awakening (35℃, 75% relative humidity) → Quick freezing (-18℃)→ Steaming

　　In the use process, one is added in the form of solution, that is, sodium alginate is dissolved into a uniform solution, then diluted into water for kneading, and added to flour according to the addition ratio for kneading. The second is dry addition, that is, sodium alginate is mixed with flour evenly, and then water is added for kneading. The addition amount of sodium alginate in quick-frozen steamed buns is adjusted according to different raw materials and formulas, and generally the addition amount is 0.1-0.3% of the flour.

　　The application of sodium alginate in quick-frozen steamed buns brings new opportunities for solving the industrial production of traditional staple food in China and its key scientific problems, promoting the development of catering chain enterprises and accelerating the process of food industrialization.