CN102742779A - Walnut polypeptide macaroni and preparation method thereof - Google Patents
Walnut polypeptide macaroni and preparation method thereof Download PDFInfo
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- CN102742779A CN102742779A CN201210231696XA CN201210231696A CN102742779A CN 102742779 A CN102742779 A CN 102742779A CN 201210231696X A CN201210231696X A CN 201210231696XA CN 201210231696 A CN201210231696 A CN 201210231696A CN 102742779 A CN102742779 A CN 102742779A
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Abstract
The invention discloses a walnut polypeptide macaroni and a preparation method thereof. The walnut polypeptide macaroni is prepared by carrying out the procedures of extraction, dough kneading, strip twisting, placing of strips on bamboo, noodle pulling, drying, packaging and the like on the raw materials of 100 parts by weight of flour, 0.05 to 0.5 part by weight of walnut polypeptide, 4 to 6 parts by weight of salt and a proper amount of water. The walnut polypeptide macaroni provided in the invention has the health care effects of resisting fatigue, improving one's look, nourishing brain and the like, production time of fine dried noodles is shortened, and the quality of fine dried noodles is improved. The preparation method provided in the invention is simple and practicable and can be used for actual production.
Description
Technical field
The invention belongs to vermicelli and processing technique field thereof, relate to a kind of walnut polypeptide macaroni and preparation method thereof.
Background technology
The manual filamentary silver pasta of macaroni real name, its smooth in appearance is mellow and full, in the pore as the filamentary silver is arranged.Its clear soup is anti-to be boiled, soft good to eat, nutritious, and not mould through the summer, be the instant food that old man, child, patient, puerpera like.But owing to be raw material with the wheat flour only, itself exists auxotrophy in the flour, and the macaroni complex manufacturing technology, and fabrication cycle is longer.
Walnut is a Juglandaceae Juglans plant, is all very high plant of a kind of nutritive value and economic worth.Be rich in nutritional labelings such as grease, protein and the rope of supporting one's family, wherein protein content is about 16%, and have be good for the stomach, enrich blood, multiple efficacies such as moistening lung, kidney-nourishing and benefit brain.China produces walnut big country, and the walnut goods mainly contain walnut oil, walnut breast, walnut powder etc., and its deep processed product is less.For making full use of petal resource and improving its economic worth, to its deep processing research and important.The walnut polypeptide molecular weight is little, and no antigen is easy to absorb, and can avoid drug resistance, and through without any side effects behind the alimentary canal entering human body, application prospect is considerable.
The report of relevant macaroni seldom, number of patent application is 200510020832.0 Chinese invention patent, has proposed a kind of konjak noodle.Walnut polypeptide in Application in Food also seldom, it is that 200710017280.7 Chinese invention patent has proposed a kind of walnut polypeptide liquor method for making that number of patent application is only arranged.
Summary of the invention
The problem that the present invention solves is to provide a kind of walnut polypeptide macaroni and preparation method thereof, and this macaroni has health-care efficacies such as antifatigue, beauty treatment, benefit brain, and has shortened vermicelli Production Times, has improved noodle quality.
The present invention realizes through following technical scheme:
A kind of walnut polypeptide macaroni in mass parts, comprises 40～60 parts of 80～100 parts in flour, 0.01～1.0 part of walnut polypeptide, 2～8 parts of salt and moisture;
Described walnut polypeptide is the walnut polypeptide slurry.
Described walnut polypeptide macaroni in mass parts, comprises 47～56 parts in 80～100 parts in flour, 0.05～0.5 part of walnut polypeptide, 4～6 parts of salt and water.
A kind of walnut polypeptide macaroni preparation method may further comprise the steps:
1) walnut dregs after will extracting oil is pulverized and sterilized, and adopts alkali to dissolve acid precipitation method and extracts walnut protein, then walnut protein is carried out enzymolysis, and is centrifugal, and getting supernatant, to be concentrated into soluble solid be 70-80%, processes the walnut polypeptide slurry.
2) in mass parts, with the salt of 0.01～1.0 part walnut polypeptide and 2～8 parts, respectively after the water dissolving, join in 80～100 parts the flour, and become dough, leave standstill 1～2h then;
3) the face scribing that will become reconciled becomes the rectangular of diameter 2～5cm, is twined into round bar back and forth with rectangular then, will justify bar dish poststack spreading starch, leaves standstill 1～2h; To justify bar after leaving standstill once more and be twined slivering, spreading starch leaves standstill more than the 2h;
4) noodles are wound on two bamboo poles, spacing 10～30cm places in the face groove of waking up, and bedding straw mat or cotton-wadded quilt on the face groove of waking up take out bamboo pole after leaving standstill 1～2h, and spacing is stretched to 60～80cm, in awake face groove, leaves standstill 1～2h then;
5) fixing with one in two bamboo poles, another root draw repeatedly stretch to spacing be 200～250cm, two bamboo pole horizontal positioned then, vermicelli are sagging naturally, natural air drying generally got final product in 4-6 hour;
6) vermicelli after will drying cut off, and wrap with wrapping paper then.
In the described step 1); Walnut dregs after the oil expression is pulverized and sterilized; The water that its quality of usefulness is 15～20 times is transferred pH to 8.5 with NaOH solution after fully soaking 1～2h; Stirring and leaching 2～3h under 50～60 ℃ of ultrasonic waves then, the centrifugal 20min of 4000r/min removes the oil phase layer and the lower sediment on upper strata; Get intermediate layer solution and transfer pH to 4.5～5.0 with hydrochloric acid, leave standstill 1～2h, treat that deposition produces the centrifugal 20min of back 4000r/min fully, pH to 6.5～7.5 are transferred in collecting precipitation and water dissolving back.
During protein digestion, used enzyme is a trypsase in the described step 1), and enzymatic hydrolysis condition is: 40～50 ℃ of hydrolysis temperatures, pH value 6.5～7.5, enzymolysis time 3～6h; The mass concentration of walnut protein is 4.0～5.5%, enzyme dosage 4000-5500U/g (the g here is meant that enzyme is for substrate).
The starch of described spreading is cornstarch.
The face scribing that to become reconciled earlier in the described step 3) becomes the rectangular of diameter 3～5cm, then with the rectangular round bar that is twined into diameter 2～2.5cm back and forth, will justify bar dish poststack spreading starch, leaves standstill 1～2h; To justify bar after leaving standstill once more and be twined into the noodles that diameter 1～1.5cm quality is even, any surface finish is slick and sly, spreading starch leaves standstill more than the 2h.
Described dish is folded to be noodles to be coiled layer by layer build up a plurality of concentric circles.
Temperature in the described awake face groove remains 17～25 ℃, and humidity is 70～90%.
Compared with prior art, the present invention has following beneficial technical effects:
A kind of walnut polypeptide macaroni provided by the invention has added walnut polypeptide, has not only increased the functional components of noodles but also improved noodle production technology.
Walnut polypeptide contains 8 kinds of essential amino acids that needed by human body is wanted, and the ratio between each amino acid content is rationally balanced, and it is all higher that effect has glutamic acid, day eastern propylhomoserin, the arginine content of critical function to Human Physiology.Can play anti-oxidant, antifatigue, enhancing body immunity; Skin care, beauty treatment, take care of hair, preserve moisture; Promote the health-care efficacies such as absorption of mineral matter, and since its to have a molecular weight little, no antigen is easy to absorb, and can avoid drug resistance, gets into behind the human body without any side effects through alimentary canal.And in the walnut peptide that macaroni is made interpolation some on the basis, not only can play a role in health care, can improve dough characters, shorten Production Time.
So walnut polypeptide macaroni provided by the invention has health-care efficacies such as antifatigue, beauty treatment, benefit brain, and walnut peptide has good moisture retention, and emulsibility has improved the plasticity of dough, shortened vermicelli Production Times, improved noodle quality.
The specific embodiment
Walnut polypeptide macaroni provided by the invention and preparation method thereof, prepared walnut polypeptide macaroni has health-care efficacies such as antifatigue, beauty treatment, benefit brain, and has shortened vermicelli Production Times, has improved the vermicelli quality.Below in conjunction with concrete embodiment the present invention is done further detailed description, said is to explanation of the present invention rather than qualification.
Embodiment 1
Walnut polypeptide macaroni preparation method may further comprise the steps:
Take by weighing flour 100kg, walnut polypeptide 0.1kg, salt 5.5kg.
1) extract: the walnut dregs after will extracting oil is pulverized and is sterilized; The water that its quality of usefulness is 15 times is transferred pH to 8.5 with NaOH solution after fully soaking 1～2h; Stirring and leaching 2h under 50 ℃ of ultrasonic waves then, the centrifugal 20min of 4000r/min removes the oil phase layer and the lower sediment on upper strata; Get intermediate layer solution and transfer pH to 4.5～4.8 with hydrochloric acid, leave standstill 1h, treat that deposition produces the centrifugal 20min of back 4000r/min fully, pH to 6.5～6.9 are transferred in collecting precipitation and water dissolving back.Add protease and carry out enzymolysis, centrifugal, getting supernatant, to be concentrated into the solid shape of solubility be 70～80%, makes the walnut polypeptide slurry;
Then walnut protein is carried out enzymolysis, centrifugal, getting supernatant, to be concentrated into soluble solid be 70-80%, processes the walnut polypeptide slurry.
Enzymatic hydrolysis condition is: trypsase, 40～50 ℃ of hydrolysis temperatures, pH value 6.5～6.9, enzymolysis time 3h; The mass concentration of walnut protein is 5.5%, enzyme dosage 4000-5500U/g.
2) and face: with walnut polypeptide and salt water dissolving respectively, join in the flour, and add 50kg water (comprising the water yield of dissolving auxiliary material), process dough with dough mixing machine, in washbasin, leave standstill 2h then, temperature is 25 ℃;
3) wire rod: the face that will become reconciled is placed on the chopping board; With sharp knife the dough scribing is become the rectangular of about 3 centimetres of diameters, scribing can not stop to break midway continuously; Be twined into the round bar of diameter 2cm repeatedly back and forth with hand thereupon; It is coiled in the engagement layer by layer again and (be concentric circles), the spreading cornstarch left standstill 1 hour; And then will justify bar and be twisted into little of diameter 1cm, coil in the engagement layer by layer, and the spreading appropriate amount of starch, left standstill 2 hours; Requirement is even with the quality that noodles are twined, any surface finish is slick and sly being twined, and is beneficial to hollow formation;
4) go up bamboo: the noodles that will be twined shaping at last are wound on two bamboo poles that are about 70cm, and the about 20cm of spacing places in the face groove of waking up thick straw mat of bedding or cotton-wadded quilt on the awake face groove, 25 ℃ of temperature, humidity 88%; Leave standstill 1h, take out then two bamboo poles are stretched to 80cm, be hung in again in the face groove and leave standstill 1h;
In awake face groove, noodles are proofed, produce CO with fermentation
2, air accumulation carries out CO with reaction in dough
2Accumulation increases, and oxygen is thin in the dough, so produce anaerobic respiration, produces alcohol, passes through subsequent drying again, makes vaporized alcohol and produces hollow;
5) hand-pulled noodles: with one in two bamboo poles fixing, another root draw repeatedly stretch to spacing be 200～250cm, two bamboo pole horizontal positioned then, the suspension weight makes vermicelli sagging naturally between the vermicelli;
6) drying: as to dry naturally, got final product in general 4-6 hour.
7) packing: the vermicelli after will drying cut off with cutter, wrap with wrapping paper then.
Embodiment 2
Walnut polypeptide macaroni preparation method may further comprise the steps:
Take by weighing flour 100kg, walnut polypeptide 0.5kg, salt 6kg.
1) extract: the walnut dregs after will extracting oil is pulverized and is sterilized; The water that its quality of usefulness is 20 times is transferred pH to 8.5 with NaOH solution after fully soaking 2h; Stirring and leaching 2.5h under 55 ℃ of ultrasonic waves then, the centrifugal 20min of 4000r/min removes the oil phase layer and the lower sediment on upper strata; Get intermediate layer solution and transfer pH to 4.5～5.0 with hydrochloric acid, leave standstill 2h, treat that deposition produces the centrifugal 20min of back 4000r/min fully, pH to 7.0～7.5 are transferred in collecting precipitation and water dissolving back.Add protease and carry out enzymolysis, centrifugal, getting supernatant, to be concentrated into the solid shape of solubility be 70～80%, makes the walnut polypeptide slurry;
Then walnut protein is carried out enzymolysis, centrifugal, getting supernatant, to be concentrated into soluble solid be 70-80%, processes the walnut polypeptide slurry.
Enzymatic hydrolysis condition is: trypsase, 45 ℃ of hydrolysis temperatures, pH value 7.0～7.5, enzymolysis time 4h; The mass concentration of walnut protein is 4.0%, enzyme dosage 4000-5500U/g.
2) and face: with walnut polypeptide and salt water dissolving respectively, join in the flour, and add 51kg water (comprising the water yield of dissolving auxiliary material), process dough with dough mixing machine, in washbasin, leave standstill 1h then, temperature is 28 ℃;
3) wire rod: the face that will become reconciled is placed on the chopping board; With sharp knife the dough scribing is become the rectangular of about 4 centimetres of diameters, scribing can not stop to break midway continuously; Be twined into the round bar of diameter 2.5cm repeatedly back and forth with hand thereupon; It is coiled in the engagement layer by layer again and (be concentric circles), the spreading cornstarch left standstill 1.5 hours; And then will justify bar and be twisted into little of diameter 1.5cm, coil in the engagement layer by layer, and the spreading appropriate amount of starch, left standstill 3 hours; Requirement is even with the quality that noodles are twined, any surface finish is slick and sly being twined, and is beneficial to hollow formation;
4) go up bamboo: the noodles that will be twined shaping at last are wound on two bamboo poles that are about 50cm, and the about 25cm of spacing places in the face groove of waking up, thick straw mat of bedding or cotton-wadded quilt on the awake face groove, and temperature is controlled at 17 ℃, and humidity is 78%; Leave standstill 1h, take out then two bamboo poles are stretched to 80cm, be hung in again in the face groove and leave standstill 1h;
In awake face groove, noodles are proofed, produce CO with fermentation
2, air accumulation carries out CO with reaction in dough
2Accumulation increases, and oxygen is thin in the dough, so produce anaerobic respiration, produces alcohol, passes through subsequent drying again, makes vaporized alcohol and produces hollow;
5) hand-pulled noodles: with one in two bamboo poles fixing, another root draw repeatedly stretch to spacing be 200～250cm, two bamboo pole horizontal positioned then, the suspension weight makes vermicelli sagging naturally between the vermicelli;
6) drying: as to dry naturally, got final product in general 4-6 hour;
7) packing: the vermicelli after will drying cut off with cutter, wrap with wrapping paper then.
Embodiment 3
Walnut polypeptide macaroni preparation method may further comprise the steps:
Take by weighing flour 80kg, walnut polypeptide 0.01kg, salt 4.2kg.
1) extract: the walnut dregs after will extracting oil is pulverized and is sterilized; The water that its quality of usefulness is 18 times is transferred pH to 8.5 with NaOH solution after fully soaking 1.5h; Stirring and leaching 2.5h under 58 ℃ of ultrasonic waves then, the centrifugal 20min of 4000r/min removes the oil phase layer and the lower sediment on upper strata; Get intermediate layer solution and transfer pH to 4.5～5.0 with hydrochloric acid, leave standstill 1h, treat that deposition produces the centrifugal 20min of back 4000r/min fully, pH to 7.2～7.5 are transferred in collecting precipitation and water dissolving back.Add protease and carry out enzymolysis, centrifugal, getting supernatant, to be concentrated into the solid shape of solubility be 70～80%, makes the walnut polypeptide slurry;
Then walnut protein is carried out enzymolysis, centrifugal, getting supernatant, to be concentrated into soluble solid be 70-80%, processes the walnut polypeptide slurry.
Enzymatic hydrolysis condition is: trypsase, 40～50 ℃ of hydrolysis temperatures, pH value 7.2～7.5, enzymolysis time 3～6h; The mass concentration of walnut protein is 4.0～5.5%, enzyme dosage 4000-5500U/g.
2) and face: with walnut polypeptide and salt water dissolving respectively, join in the flour, and add 42kg water (comprising the water yield of dissolving auxiliary material), process dough with dough mixing machine, in washbasin, leave standstill 2h then, temperature is 26 ℃;
3) wire rod: the face that will become reconciled is placed on the chopping board; With sharp knife the dough scribing is become the rectangular of about 3.5 centimetres of diameters, scribing can not stop to break midway continuously; Be twined into the round bar of diameter 2cm repeatedly back and forth with hand thereupon; It is coiled in the engagement layer by layer again and (be concentric circles), the spreading cornstarch left standstill 1.5 hours; And then will justify bar and be twined into little of diameter 1.5cm, coil in the engagement layer by layer, and the spreading appropriate amount of starch, left standstill 3 hours; Requirement is even with the quality that noodles are twined, any surface finish is slick and sly being twined, and is beneficial to hollow formation;
4) go up bamboo: the noodles that will be twined shaping at last are wound on two bamboo poles that are about 70cm, and the about 30cm of spacing places in the face groove of waking up, thick straw mat of bedding or cotton-wadded quilt on the awake face groove, and temperature is controlled at 20 ℃, and humidity is 86%; Leave standstill 1.5h, take out then two bamboo poles are stretched to 80cm, be hung in again in the face groove and leave standstill 1.5h;
In awake face groove, noodles are proofed, produce CO with fermentation
2, air accumulation carries out CO with reaction in dough
2Accumulation increases, and oxygen is thin in the dough, so produce anaerobic respiration, produces alcohol, passes through subsequent drying again, makes vaporized alcohol and produces hollow;
5) hand-pulled noodles: with one in two bamboo poles fixing, another root draw repeatedly stretch to spacing be 200～250cm, two bamboo pole horizontal positioned then, the suspension weight makes vermicelli sagging naturally between the vermicelli;
6) drying: as to dry naturally, got final product in general 4-6 hour;
7) packing: the vermicelli after will drying cut off with cutter, wrap with wrapping paper then.
Embodiment 4
Walnut polypeptide macaroni preparation method may further comprise the steps:
Take by weighing flour 80kg, walnut polypeptide 0.1kg, salt 4.5kg.
1) extract: the walnut dregs after will extracting oil is pulverized and is sterilized; The water that its quality of usefulness is 15～20 times is transferred pH to 8.5 with NaOH solution after fully soaking 1～2h; Stirring and leaching 2～3h under 50～60 ℃ of ultrasonic waves then, the centrifugal 20min of 4000r/min removes the oil phase layer and the lower sediment on upper strata; Get intermediate layer solution and transfer pH to 4.5～5.0 with hydrochloric acid, leave standstill 1～2h, treat that deposition produces the centrifugal 20min of back 4000r/min fully, pH to 6.5～7.5 are transferred in collecting precipitation and water dissolving back.Add protease and carry out enzymolysis, centrifugal, getting supernatant, to be concentrated into the solid shape of solubility be 70～80%, makes the walnut polypeptide slurry;
Then walnut protein is carried out enzymolysis, centrifugal, getting supernatant, to be concentrated into soluble solid be 70-80%, processes the walnut polypeptide slurry.
Enzymatic hydrolysis condition is: trypsase, 40～50 ℃ of hydrolysis temperatures, pH value 6.5～7.5, enzymolysis time 3～6h; The mass concentration of walnut protein is 4.0～5.5%, enzyme dosage 4000-5500U/g.
2) and face: with walnut polypeptide and salt water dissolving respectively, join in the flour, and add 40kg water (comprising the water yield of dissolving auxiliary material), process dough with dough mixing machine, in washbasin, leave standstill 1h then, temperature is 25 ℃;
3) wire rod: the face that will become reconciled is placed on the chopping board; With sharp knife the dough scribing is become the rectangular of about 3.5 centimetres of diameters, scribing can not stop to break midway continuously; Be twined into the round bar of diameter 2cm repeatedly back and forth with hand thereupon; It is coiled in the engagement layer by layer again and (be concentric circles), the spreading cornstarch left standstill 1.5 hours; And then will justify bar and be twined into little of diameter 1.5cm, coil in the engagement layer by layer, and the spreading appropriate amount of starch, left standstill 4 hours; Requirement is even with the quality that noodles are twined, any surface finish is slick and sly being twined, and is beneficial to hollow formation;
4) go up bamboo: the noodles that will be twined shaping at last are wound on two bamboo poles that are about 70cm, and the about 30cm of spacing places in the face groove of waking up, thick straw mat of bedding or cotton-wadded quilt on the awake face groove, and temperature is controlled at 22 ℃, and humidity is 85%; Leave standstill 1h, take out then two bamboo poles are stretched to 80cm, be hung in again in the face groove and leave standstill 2h;
In awake face groove, noodles are proofed, produce CO with fermentation
2, air accumulation carries out CO with reaction in dough
2Accumulation increases, and oxygen is thin in the dough, so produce anaerobic respiration, produces alcohol, passes through subsequent drying again, makes vaporized alcohol and produces hollow;
5) hand-pulled noodles: with one in two bamboo poles fixing, another root draw repeatedly stretch to spacing be 200～250cm, two bamboo pole horizontal positioned then, the suspension weight makes vermicelli sagging naturally between the vermicelli;
6) drying: as to dry naturally, got final product in general 4-6 hour;
7) packing: the vermicelli after will drying cut off with cutter, wrap with wrapping paper then.
Embodiment 5
Walnut polypeptide macaroni preparation method may further comprise the steps:
Take by weighing flour 100kg, walnut polypeptide 1kg, salt 5kg.
1) extract: the walnut dregs after will extracting oil is pulverized and is sterilized; The water that its quality of usefulness is 20 times is transferred pH to 8.5 with NaOH solution after fully soaking 1～2h; Stirring and leaching 3h under 60 ℃ of ultrasonic waves then, the centrifugal 20min of 4000r/min removes the oil phase layer and the lower sediment on upper strata; Get intermediate layer solution and transfer pH to 5.0 with hydrochloric acid, leave standstill 1～2h, treat that deposition produces the centrifugal 20min of back 4000r/min fully, pH to 6.5～7.5 are transferred in collecting precipitation and water dissolving back.Add protease and carry out enzymolysis, centrifugal, getting supernatant, to be concentrated into the solid shape of solubility be 70～80%, makes the walnut polypeptide slurry;
Then walnut protein is carried out enzymolysis, centrifugal, getting supernatant, to be concentrated into soluble solid be 70-80%, processes the walnut polypeptide slurry.
Enzymatic hydrolysis condition is: trypsase, 45～50 ℃ of hydrolysis temperatures, pH value 6.5～7.5, enzymolysis time 3～6h; The mass concentration of walnut protein is 4.0～5.5%, enzyme dosage 4000-5500U/g.
2) and face: with walnut polypeptide and salt water dissolving respectively, join in the flour, and add 50kg water (comprising the water yield of dissolving auxiliary material), process dough with dough mixing machine, in washbasin, leave standstill 2h then, temperature is 27 ℃;
3) wire rod: the face that will become reconciled is placed on the chopping board; With sharp knife the dough scribing is become the rectangular of about 3.5 centimetres of diameters, scribing can not stop to break midway continuously; Be twined into the round bar of diameter 2cm repeatedly back and forth with hand thereupon; It is coiled in the engagement layer by layer again and (be concentric circles), the spreading cornstarch left standstill 1 hour; And then will justify bar and be twined into little of diameter 1.5cm, coil in the engagement layer by layer, and the spreading appropriate amount of starch, left standstill 1 hour; Requirement is even with the quality that noodles are twined, any surface finish is slick and sly being twined, and is beneficial to hollow formation;
4) go up bamboo: the noodles that will be twined shaping at last are wound on two bamboo poles that are about 70cm, and the about 30cm of spacing places in the face groove of waking up, thick straw mat of bedding or cotton-wadded quilt on the awake face groove, and temperature is controlled at 23 ℃, and humidity is 80%; Leave standstill 2h, take out then two bamboo poles are stretched to 80cm, be hung in again in the face groove and leave standstill 2h;
In awake face groove, noodles are proofed, produce CO with fermentation
2, air accumulation carries out CO with reaction in dough
2Accumulation increases, and oxygen is thin in the dough, so produce anaerobic respiration, produces alcohol, passes through subsequent drying again, makes vaporized alcohol and produces hollow;
5) hand-pulled noodles: with one in two bamboo poles fixing, another root draw repeatedly stretch to spacing be 200～250cm, two bamboo pole horizontal positioned then, the suspension weight makes vermicelli sagging naturally between the vermicelli;
6) drying: as to dry naturally, got final product in general 4-6 hour;
7) packing: the vermicelli after will drying cut off with cutter, wrap with wrapping paper then.
Claims (9)
1. a walnut polypeptide macaroni is characterized in that, in mass parts, comprises 40～60 parts of 80～100 parts in flour, 0.01～1.0 part of walnut polypeptide, 2～8 parts of salt and moisture;
Described walnut polypeptide is a walnut polypeptide slurry, is to adopt alkali to dissolve acid precipitation method to extract walnut protein, then walnut protein is carried out enzymolysis, and is centrifugal, and getting supernatant, to be concentrated into the solid shape of solubility be 70～80%, processes the walnut polypeptide slurry.
2. walnut polypeptide macaroni as claimed in claim 1 is characterized in that, in mass parts, comprises 47～56 parts in 80～100 parts in flour, 0.05～0.5 part of walnut polypeptide, 4～6 parts of salt and water.
3. a walnut polypeptide macaroni preparation method is characterized in that, may further comprise the steps:
1) walnut dregs after will extracting oil is pulverized and is sterilized, and water is transferred pH to 8.5 after fully soaking 1～2h, and stirring and leaching 2～3h under 50～60 ℃ of ultrasonic waves is centrifugal then, removes the oil phase layer and the lower sediment on upper strata; Get intermediate layer solution and transfer pH to 4.5～5.0, leave standstill 1～2h, treat that deposition is centrifugal after producing fully, collecting precipitation and water dissolving back transfer pH to neutrality; Add protease and carry out enzymolysis, centrifugal, getting supernatant, to be concentrated into the solid shape of solubility be 70～80%, makes the walnut polypeptide slurry;
2) in mass parts, with the salt of 0.01～1.0 part walnut polypeptide slurry, after water dissolves respectively, join in 80～100 parts the flour with 2～8 parts, and become dough, leave standstill 1～2h then;
3) the face scribing that will become reconciled becomes the rectangular of diameter 2～5cm, is twined into round bar back and forth with rectangular then, will justify bar dish poststack spreading starch, leaves standstill 1～2h; To justify bar after leaving standstill once more and be twined slivering, spreading starch leaves standstill more than the 2h;
4) noodles are wound on two bamboo poles, spacing 10～30cm places in the face groove of waking up, and bedding straw mat or cotton-wadded quilt on the face groove of waking up take out bamboo pole after leaving standstill 1～2h, and spacing is stretched to 60～80cm, in awake face groove, leaves standstill 1～2h then;
5) fixing with one in two bamboo poles, another root draw repeatedly stretch to spacing be 200～250cm, two bamboo pole horizontal positioned then, vermicelli are sagging naturally, natural air drying 4～6h;
6) vermicelli after will drying cut off, and wrap with wrapping paper then.
4. walnut polypeptide macaroni preparation method as claimed in claim 3; It is characterized in that, in the described step 1), the walnut dregs after the oil expression is pulverized and sterilized; The water that its quality of usefulness is 15～20 times is transferred pH to 8.5 with NaOH solution after fully soaking 1～2h; Stirring and leaching 2～3h under 50～60 ℃ of ultrasonic waves then, the centrifugal 20min of 4000r/min removes the oil phase layer and the lower sediment on upper strata; Get intermediate layer solution and transfer pH to 4.5～5.0 with hydrochloric acid, leave standstill 1～2h, treat that deposition produces the centrifugal 20min of back 4000r/min fully, pH to 6.5～7.5 are transferred in collecting precipitation and water dissolving back.
5. walnut polypeptide macaroni preparation method as claimed in claim 3 is characterized in that, during protein digestion, used enzyme is a trypsase in the described step 1), and enzymatic hydrolysis condition is: 40～50 ℃ of hydrolysis temperatures, pH value 6.5～7.5, enzymolysis time 3～6h; The mass concentration of walnut protein is 4.0～5.5%, enzyme dosage 4000～5500U/g.
6. walnut polypeptide macaroni preparation method as claimed in claim 3 is characterized in that the starch of described spreading is cornstarch.
7. walnut polypeptide macaroni preparation method as claimed in claim 3; It is characterized in that the face scribing that will become reconciled earlier in the described step 3) becomes the rectangular of diameter 3～5cm, then with the rectangular round bar that is twined into diameter 2～2.5cm back and forth; To justify bar dish poststack spreading starch, leave standstill 1～2h; To justify bar after leaving standstill once more and be twined into the noodles that diameter 1～1.5cm quality is even, any surface finish is slick and sly, spreading starch leaves standstill more than the 2h.
8. walnut polypeptide macaroni preparation method as claimed in claim 3 is characterized in that, described dish is folded to be noodles to be coiled layer by layer build up a plurality of concentric circles.
9. walnut polypeptide macaroni preparation method as claimed in claim 3 is characterized in that, the temperature in the described awake face groove remains 17～25 ℃, and humidity is 70～90%.
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Cited By (2)
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| CN103815287A (en) * | 2014-01-24 | 2014-05-28 | 山西师范大学 | Imitated whole-wheat fermented nutritious noodle and production method thereof |
| CN103976266A (en) * | 2014-05-17 | 2014-08-13 | 江西农业大学 | Half-dry and refreshed fish noodles and production process thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815287A (en) * | 2014-01-24 | 2014-05-28 | 山西师范大学 | Imitated whole-wheat fermented nutritious noodle and production method thereof |
| CN103815287B (en) * | 2014-01-24 | 2015-10-21 | 山西师范大学 | A kind of imitative whole wheat fermented type alimentary paste and preparation method thereof |
| CN103976266A (en) * | 2014-05-17 | 2014-08-13 | 江西农业大学 | Half-dry and refreshed fish noodles and production process thereof |
| CN103976266B (en) * | 2014-05-17 | 2017-10-13 | 江西农业大学 | A kind of half-dried, fresh-keeping fish noodle and its production technology |
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