Effects and functions of Artemisia sphaerocephala seed gum

As we can tell from the literal name, Artemisia seeds are the seeds of a plant that grows in the sand. Artemisia seed gum is a highly functional water-absorbing plant resin gum that can swell nearly a thousand times in an aqueous solution to form a tough connective gel. It is a natural gluten-enhancing binder for edible flour. It is also resistant to strong alkali, strong acid and high temperature, solution viscosity, solubility transparency, foaming, film-forming and thickening stability. It is a very good natural flour gluten-enhancing agent and is widely used in noodle and food processing industries.

Effects and efficacy:

Artemisia sphaerocephala gum has high reinforcement and high viscosity. Artemisia sphaerocephala gum absorbs water to form a smooth flocculent gel, which is a strong binder for dough and significantly enhances the gluten strength of flour. It can be used as a dough regulator. Adding 0.1% - 0.3% of Artemisia sphaerocephala gum to low (weak) gluten flour can increase the tensile strength of the dough by 2 to 3 times, extend the hanging breaking time of noodles by 2 to 5 times, reduce the breakage of noodles and reduce production costs. The viscosity of 1% wormwood glue solution can reach 900 Pa.s, which is about 1800 times that of gelatin of the same concentration and 12 times that of sodium alginate. Artemisia gum has a strong complexing and bonding force in flour, especially in inferior flour and gluten-free whole grain flour dough, which increases the gluten output rate by 2-3%. At the same time, the stability time of the flour is prolonged, the decay value is reduced, and the energy value of the dough is significantly increased, which is equivalent to improving the product quality by 1-2 levels. At the same time, it acts quickly and lasts for a long time, with obvious results.

l Artemisia sphaerocephala gum is widely used in the production of dried noodles, sliced ​​noodles, instant noodles, rice vermicelli, multi-grain noodle products and various boiled quick-frozen noodle foods. Artemisia sphaerocephala gum is a non-water-soluble colloid. During the cooking process, it can prevent the dissolution of starch in the food, make the soup clear, improve the cooking resistance, and prevent the soup from becoming mushy.

In bread production, Artemisia siler gum can make the flour rise quickly, the bread have a delicate and white texture, a plump appearance, a beautiful color, not easy to collapse, a high yield rate, and can extend the shelf life without aging or falling apart.

Artemisia sphaerocephala gum has high thickening stability and high suspension ability. Experiments have shown that in addition to its strong bonding and strengthening effects in the grain industry and various boiled noodles, it is also very suitable as a thickener for meat products. It can also be used as a foaming agent in cakes and ice cream, a gel improver in jelly and aspic, a thickening texture improver in jams, beverages and canned foods, and a forming agent and coating preservative in rice flour products and fish and shrimp pellet feed. The uniqueness and broad spectrum of Artemisia gum need to be further developed in medicine, industry and other fields.

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