CN102524670A - Method for processing whole-grain noodles - Google Patents
Method for processing whole-grain noodles Download PDFInfo
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- CN102524670A CN102524670A CN2012100551611A CN201210055161A CN102524670A CN 102524670 A CN102524670 A CN 102524670A CN 2012100551611 A CN2012100551611 A CN 2012100551611A CN 201210055161 A CN201210055161 A CN 201210055161A CN 102524670 A CN102524670 A CN 102524670A
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Abstract
The invention relates to a method for processing whole-grain noodles, wherein, whole meal flours and whole-maize and whole-green bean flours are mixed and are processed through paste stirring, slaking, drying and the like so as to prepare the whole-grain noodles; different whole-grain products are collocated carefully, dietary fibers and various nutrient elements are collocated reasonably, and abundant nutritive value can be achieved; in addition, a unique whole-grain powder processing method is adopted, the fibers of the whole-grain products are micronized, rough taste of whole-grain food can be improved remarkably, and the needles that are produced by adopting the processing method are tougher and achieve better taste.
Description
Technical field
The present invention relates to a kind of processing method of noodles, relate in particular to a kind of processing method of full cereal noodles.
Background technology
Whole grain products is meant whole edible parts in the various cereal such as wheat, corn, rice, oat, barley, beans; Form by 3 parts such as wheat bran, endosperm and plumules; And refining cereal has often been ground off wheat bran and plumule man-hour adding, and only contains this part of endosperm.The endosperm that people eat usually is the intermediate layer, and it is about 85% to account for full paddy weight, contains most of protein and carbohydrate and a spot of B family vitamin; The wheat bran that is ground off is the coarse skin of full paddy cereal, contains about mineral matter of 50% to 80% and a large amount of cellulose, protein, nutrient for plants and other active components in the cereal; Though plumule is a minimum part, it is rich in trace element, unrighted acid, B family vitamin, anti-oxidant and phytochemical, and its nutrition effectiveness is also very important.
Whole grain food has certain health care owing to high dietary-fiber, low fat, low saturated fatty acid, low cholesterol and low in calories.Through discovering, full cereal is taken in the generation that can help to avoid cancer, angiocardiopathy, diabetes and obesity, reduces the incidence of coronary heart disease simultaneously, eats the generation that whole grain food also can greatly be controlled latent disease.Whole grain food can greatly increase dietary fiber, has increased satiety, prolongs the time of feed after the control blood sugar, particularly food and drink.The menelipsis phase, the women also can improve its health status.Part a middle-aged person is if the enough more whole-wheat foods of ability can lose weight.If one day enough three whole grain food of ability can greatly reduce the obesity incidence of disease.
Noodles are the food that people often use, and not about the production technology of full cereal noodles, technical scheme of the present invention promptly is to develop to this in the prior art.
Summary of the invention
The processing method that the purpose of this invention is to provide a kind of full cereal noodles.This processing method is through a series of measures such as mixing, stirring, slaking and dryings, be fused into a kind of full cereal noodles with wholemeal, the complete full mung bean flour perfection of corn, for the mankind provide a kind of nutrient comprehensive, and the food that mouthfeel is unique.
The technical scheme that the present invention adopts is:
A kind of processing method of full cereal noodles comprises the steps:
1) making of wholemeal;
With wheat decortication back screening, wheat bran is separated with debranned wheat, debranned wheat is processed into flour, wheat bran is carried out ultramicro grinding, then the wheat bran after flour and the ultramicro grinding is mixed 100 mesh sieves and promptly obtained wholemeal.
2) making of the complete full mung bean flour of corn;
3) preparation of auxiliary material, auxiliary material comprises: konjaku powder, egg, salt, sodium acid carbonate, sesame oil, sodium pyrosulfite and pure water;
4) 65kg wholemeal, the full mung bean flour of the full corn of 35kg, konjaku powder 700g, 3.1kg salt, 8kg egg and 20g sodium acid carbonate are mixed; Adding the 28kg pure water simultaneously carries out stirring in 10 minutes; The temperature of water will be controlled at 48-55 ℃ of winter, is controlled at 38-45 ℃ summer;
The rheological property of the temperature effect dough of dough rule of thumb, modulated the comparatively dough of toughness; The temperature of dough generally should be at 38-43 ℃; The temperature of dough is usually regulated with the temperature that adds entry, thus winter water temperature be controlled at 48-55 ℃, be controlled at 38-45 ℃ summer;
Because the crude fibre in the full grain dust is more, these crude fibres itself do not have viscosity, be difficult for and flour combines, and therefore add konjaku powder, can wholemeal and full corn mung bean flour be combined closely, and make noodles chewiness more.One of the purpose that adds egg is in order to increase the degree of adhesion between each composition, is the noodles chewiness more that makes after the boiling on the other hand.
5) add sesame oil 80g and the stirring of sodium pyrosulfite 3.1g continued 5 minutes in the dough;
Sodium pyrosulfite uses as flour-dough improver, and sodium pyrosulfite can be regulated the bloated humidity of the gluten in the dough, and the elastic strength of control gluten is transferred the powder time with shortening.These materials are arranged in the adding of agitation phases later stage, can reduce the decomposition and the volatilization of these materials most, bring into play the function of these additives to greatest extent.The purpose that adds sesame oil also is in order to make the noodles chewiness more after the boiling.
6) dough was left standstill 15-18 minute, with the lax gluten that forms;
Leave standstill the gluten that can relax and form, reduce the viscoplasticity of dough, suitably increase plasticity.
7) dough is carried out rolling, adopts continuous rolling, and at least 2 times the steering procedure of wearing is arranged in the rolling process, with keep wearing laterally and longitudinal stress even;
Rolling is with the squeezing action of dough through roll, is pressed into certain thickness dough sheet, is convenient to the moulding of noodles on the one hand; After dough receives the rolling effect on the other hand; Wear smooth surface, quality is fine and smooth, and dough is even in horizontal and vertical tension distribution; Increase the toughness of dough, make the noodles chewiness more after the boiling.
8) wearing through oodle maker that rolling is crossed forms noodles;
9) noodles are carried out microwave ripening, the micro-wave oven slaking of employing 1kw 40 seconds;
Adopt of short duration microwave ripening; Only need noodles slaking in six fens is got final product; In slaking, sterilized in noodles temperature rising back; Adopt microwave to carry out preliminarily dried simultaneously, avoid in the drying program of back because the noodles face checking that temperature rising suddenly causes etc. influence the situation appearance of noodles toughness to noodles;
Certainly, also can adopt 80 ℃ temperature steaming to carry out slaking in 2-3 minute;
The purpose of slaking is in order to preserve.
10) drying, baking temperature are 65 ℃, and be 3-4 hour drying time;
If baking temperature is too high, can cause the rapid volatilization of moisture of noodles and cause the noodles cracking, influence the toughness of final noodle product; Therefore it is dry to adopt the method that reduces temperature and extend drying time.
11) be cooled to room temperature;
12) packing storage.
The making of the full mung bean flour of said full corn comprises the steps:
1) select for use outward appearance full, pure mung bean and corn, mung bean soaked in 15 ℃ water 14-18 hour; Corn soaked 5-8 hour in 15 ℃ water;
2) by weight the water addition ratio example of 1:5, the mung bean that soaked is ground with steel, generate mung bean milk, bean dregs are retained; Water addition ratio example by weight 1:3 grinds the corn that soaked with punching block, generate corn steep liquor, and maize pulp is retained;
The weight ratio of 3) mung bean milk and corn steep liquor being pressed 1:2 is mixed, 90 ℃ of following boilings 10 minutes;
4) mung bean milk and corn steep liquor pressure with 40MPa under 60-70 ℃ temperature are spared matter in the homogenizer kind;
It is fine and smooth more and even that even mass-energy enough makes pulp fibers organize, and the steady quality that utilizes product is arranged.
5) adopt spray-dired method to be dried to the corn mung bean flour mixed pulp;
Described spray-drying is at EAT 185-190 ℃, and temperature of outgoing air is to utilize spray dryer to carry out drying under 90-96 ℃ the condition;
6) bean dregs and maize pulp are dried mixing, expanded through bulking machine then;
The mixture of bean dregs and maize pulp carries out expanded in bulking machine, and the bulking machine swelling temperature is 115 ℃, and the bulking machine engine speed is 160r/min, and the expansion rate of the expanded mixing slag that under this temperature, carries out is maximum, more convenient ultramicro grinding of carrying out next step.
7) the mixing slag after expanded is dried to moisture content≤3.6%, adopt pulverizer to carry out ultramicro grinding, cross 100 mesh sieves, obtain mixing ground-slag;
8) will mix ground-slag and corn mung bean flour mixed, promptly obtain the full mung bean flour of full corn by weight 2:5.
The production method of full flour commonly used is the scheme that cereal is directly pulverized at present, and this scheme comminuted fibres granularity is big, influences the mouthfeel of food, and makes the consumer be difficult to accept.The difference breaking method that wholemeal, the full mung bean flour of full corn flour adopt among the application makes the fibrous nitsization in the cereal, obviously improves the mouthfeel and the absorbability of fiber food, thereby food resource is fully utilized.
Because a large amount of crude fibres that contain in the whole grain products can have influence on the toughness of noodles, therefore, in order to make the noodles more " chewiness " after the boiling, technical scheme of the present invention has adopted following technical measures:
The one, the ratio of the full mung bean flour of the strict control full corn of wholemeal; The principal element that influences noodles toughness is the gluten in the dough; Therefore to control the amount of the full mung bean flour of full corn; Can not too much influence the gluten content in the dough, can not be very few, the very few original intention of just having run counter to the nutrient diversification of this programme design.Through a large amount of experiments; The optimum weight ratio of having confirmed wholemeal and the complete full mung bean flour of corn is 13:7; The toughness that under this ratio, can guarantee noodles can enrich simultaneously the nutrient in the noodles really, will control amount of water in addition, and the ratio that institute adds entry also is definite through testing in a large number; The ratio that adds entry is wholemeal and 28% of the complete full mung bean flour gross weight of corn, and is best in the toughness that this ratio cooks noodle.
The 2nd, the control of working condition comprises the control that adds coolant-temperature gage when stirring, and the time that dough is static, the rolling of dough turns to and number of times, microwave ripening, low temperature drying etc., and these working conditions all have been to guarantee that the final noodles that generate have best toughness.
The 3rd, the interpolation of material comprises adding egg, konjaku powder, sesame oil and sodium pyrosulfite etc. that the purpose that these materials add also is in order to increase the toughness of noodles.
Just because of the existence of above-mentioned factor, make after the product boiling of the present invention more chewiness, mouthfeel is better.
The present invention has following advantage with respect to prior art:
1, different full bread baskets are arranged in pairs or groups meticulously, and dietary fiber and the collocation of various nutrient rationally have abundant nutritive value;
2, noodles chewiness, mouthfeel is better;
3, adopt unique full flour processing method, make the fibrous nitsization of full paddy product, obviously improve the coarse mouthfeel of whole grain products;
The specific embodiment
Embodiment 1
1), the making of wholemeal: with wheat decortication back screening, wheat bran is separated with debranned wheat, debranned wheat is processed into flour, wheat bran is carried out ultramicro grinding, then the wheat bran after flour and the ultramicro grinding was mixed 100 mesh sieves and promptly obtain wholemeal.
2), the making of the complete full mung bean flour of corn;
1. select for use outward appearance full, pure mung bean and corn, mung bean soaked 16 hours in 15 ℃ water; Corn soaked 6 hours in 15 ℃ water;
2. the water addition ratio example by weight 1:5 adds water, and the mung bean that soaked is ground with steel, generates mung bean milk, and bean dregs are retained; Water addition ratio example by weight 1:3 adds water, and the corn that soaked is ground with punching block, generates corn steep liquor, and maize pulp is retained;
The weight ratio of 3. mung bean milk and corn steep liquor being pressed 1:2 is mixed, 90 ℃ of following boilings 10 minutes;
4. with mung bean milk and corn steep liquor pressure ramp matter under 60-70 ℃ temperature with 40MPa;
5. adopt spray-dired method at EAT 185-190 ℃ mixed pulp, temperature of outgoing air is that 90-96 ℃ condition is dried to the corn mung bean flour;
6. with mixing after bean dregs and the maize pulp drying, be 115 ℃ at swelling temperature then, the bulking machine engine speed is expanded under the condition of 160r/min;
7. after the mixing slag after expanded being dried to moisture content≤3.6%, adopt pulverizer to carry out ultramicro grinding, cross 100 mesh sieves, obtain mixing ground-slag;
8. will mix ground-slag and corn mung bean flour mixed, promptly obtain the full mung bean flour of full corn by weight 2:5.
3) preparation of auxiliary material, auxiliary material comprises: konjaku powder, egg, salt, sodium acid carbonate, sesame oil, sodium pyrosulfite and pure water;
4) 65kg wholemeal, the full mung bean flour of the full corn of 35kg, konjaku powder 700g, 3.1kg salt, 8kg egg and 20g sodium acid carbonate are mixed, add the 28kg pure water simultaneously and carry out stirring in 10 minutes, the temperature of water will be controlled at 48-55 ℃;
5) add sesame oil 80g and the stirring of sodium pyrosulfite 3.1g continued 5 minutes in the dough;
6) dough was left standstill 15-18 minute, with the lax gluten that forms;
7), and at least 2 times the steering procedure of wearing is arranged in the rolling process with the dough continuous rolling, with keep wearing laterally and longitudinal stress even;
8) dough crossed of rolling forms noodles through oodle maker;
9) noodles are carried out microwave ripening, the micro-wave oven slaking of employing 1kw 40 seconds;
10) drying, baking temperature are 65 ℃, and be 3-4 hour drying time;
11) be cooled to room temperature;
12) packing storage.
Embodiment 2
1), the making of wholemeal: with wheat decortication back screening, wheat bran is separated with debranned wheat, debranned wheat is processed into flour, wheat bran is carried out ultramicro grinding, then the wheat bran after flour and the ultramicro grinding was mixed 100 mesh sieves and promptly obtain wholemeal.
2), the making of the complete full mung bean flour of corn;
1. select for use outward appearance full, pure mung bean and corn, mung bean soaked 16 hours in 15 ℃ water; Corn soaked 6 hours in 15 ℃ water;
2. the water addition ratio example by weight 1:5 adds water, and the mung bean that soaked is ground with steel, generates mung bean milk, and bean dregs are retained; Water addition ratio example by weight 1:3 adds water, and the corn that soaked is ground with punching block, generates corn steep liquor, and maize pulp is retained;
The weight ratio of 3. mung bean milk and corn steep liquor being pressed 1:2 is mixed, and 90 ℃ of following boilings 10 minutes add the spinach juice that accounts for mixed pulp weight 10% again;
4. with above-mentioned mixed pulp slurry pressure ramp matter with 40MPa under 60-70 ℃ temperature;
5. adopt spray-dired method at EAT 185-190 ℃ mixed pulp, temperature of outgoing air is that 90-96 ℃ condition is dried to the corn mung bean flour;
6. with mixing after bean dregs and the maize pulp drying, be 115 ℃ at swelling temperature then, the bulking machine engine speed is expanded under the condition of 160r/min;
7. after the mixing slag after expanded being dried to moisture content≤3.6%, adopt pulverizer to carry out ultramicro grinding, cross 100 mesh sieves, obtain mixing ground-slag;
8. will mix ground-slag and corn mung bean flour mixed, promptly obtain the full mung bean flour of full corn by weight 2:5.
3) preparation of auxiliary material, auxiliary material comprises: konjaku powder, egg, salt, sodium acid carbonate, sesame oil, sodium pyrosulfite and pure water;
4) 65kg wholemeal, the full mung bean flour of the full corn of 35kg, konjaku powder 700g, 3.1kg salt, 8kg egg and 20g sodium acid carbonate are mixed, add the 28kg pure water simultaneously and carry out stirring in 10 minutes, the temperature of water will be controlled at 38-45 ℃;
5) adding sesame oil 80g, butylated hydroxyarisol 1.6g and sodium pyrosulfite 3.1g continued in the dough stirred 5 minutes;
6) dough was left standstill 15-18 minute, with the lax gluten that forms;
7), and at least 2 times the steering procedure of wearing is arranged in the rolling process with the dough continuous rolling, with keep wearing laterally and longitudinal stress even;
8) dough crossed of rolling forms noodles through oodle maker;
9) noodles were steamed 2-3 minute under 80 ℃ temperature;
10) drying, baking temperature are 65 ℃, and be 3-4 hour drying time;
11) be cooled to room temperature;
12) packing storage.
The noodles that the method is produced through detecting, meet each item national standard.The noodles method for using that this method is produced is edible for boiling the back.
It will be recognized by those skilled in the art, under the prerequisite that does not depart from protection scope of the present invention, can carry out various modifications, variation and combination, and think that this modification, variation and combination are within the scope of originality thought above-mentioned embodiment.
Claims (6)
1. the processing method of full cereal noodles is characterized in that comprising the steps:
1) making of wholemeal;
2) making of the complete full mung bean flour of corn;
3) preparation of auxiliary material, auxiliary material comprises: konjaku powder, egg, salt, sodium acid carbonate, sesame oil, sodium pyrosulfite and pure water;
4) 65kg wholemeal, the full mung bean flour of the full corn of 35kg, konjaku powder 700g, 3.1kg salt, 8kg egg and 20g sodium acid carbonate are mixed; Adding the 28kg pure water simultaneously carries out stirring in 10 minutes; The temperature of water will be controlled at 48-55 ℃ of winter, is controlled at 38-45 ℃ summer;
5) add sesame oil 80g and the stirring of sodium pyrosulfite 3.1g continued 5 minutes in the dough;
6) dough was left standstill 15-18 minute, with the lax gluten that forms;
7), and at least 2 times the steering procedure of wearing is arranged in the rolling process with the dough continuous rolling, with keep wearing laterally and longitudinal stress even;
8) wearing through oodle maker that rolling is crossed forms noodles;
9) noodles are carried out microwave ripening, the micro-wave oven slaking of employing 1kw 40 seconds;
10) drying, baking temperature are 65 ℃, and be 3-4 hour drying time;
11) be cooled to room temperature;
12) packing storage.
2. the processing method of a kind of full cereal noodles as claimed in claim 1 is characterized in that the making of the full mung bean flour of said full corn comprises the steps:
1) select for use outward appearance full, pure mung bean and corn, mung bean soaked in 15 ℃ water 14-18 hour; Corn soaked 5-8 hour in 15 ℃ water;
2) by weight the water addition ratio example of 1:5, the mung bean that soaked is ground with steel, generate mung bean milk, bean dregs are retained; Water addition ratio example by weight 1:3 grinds the corn that soaked with punching block, generate corn steep liquor, and maize pulp is retained;
The weight ratio of 3) mung bean milk and corn steep liquor being pressed 1:2 is mixed, 90 ℃ of following boilings 10 minutes;
4) mixed pulp of mung bean milk and corn steep liquor being formed under 60-70 ℃ temperature with the pressure ramp matter of 40MPa;
5) adopt spray-dired method to be dried to the corn mung bean flour mixed pulp;
6) bean dregs and maize pulp are dried the back mixing, expanded through bulking machine then;
7) the mixing slag after expanded is dried to moisture content≤3.6% after, adopt pulverizer to carry out ultramicro grinding, cross 100 mesh sieves, obtain mixing ground-slag;
8) will mix ground-slag and corn mung bean flour mixed, promptly obtain the full mung bean flour of full corn by weight 2:5.
3. the processing method of a kind of full cereal noodles as claimed in claim 1; The making that it is characterized in that said wholemeal is meant wheat decortication back screening; Wheat bran is separated with debranned wheat; Debranned wheat is processed into flour, wheat bran is carried out ultramicro grinding, then the wheat bran after flour and the ultramicro grinding was mixed 100 mesh sieves and promptly obtain wholemeal.
4. the processing method of a kind of full cereal noodles as claimed in claim 1 is characterized in that described microwave ripening step can use following method to substitute: adopts 80 ℃ temperature steaming to carry out slaking in 2-3 minute.
5. the processing method of a kind of full cereal noodles as claimed in claim 2 is characterized in that adding behind the mung bean milk and corn steep liquor boiling in the full mung bean flour making step 3 of said full corn the vegetable juice that accounts for mung bean milk and corn steep liquor mixed solution weight ratio 8-10%.
6. the processing method of a kind of full cereal noodles as claimed in claim 5 is characterized in that described vegetable juice is meant carrot juice, spinach juice or Fresh Cucumber Juice.
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