CN102989543A - Preparation technology of alkaline noodle flour - Google Patents
Preparation technology of alkaline noodle flour Download PDFInfo
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- CN102989543A CN102989543A CN2012105524930A CN201210552493A CN102989543A CN 102989543 A CN102989543 A CN 102989543A CN 2012105524930 A CN2012105524930 A CN 2012105524930A CN 201210552493 A CN201210552493 A CN 201210552493A CN 102989543 A CN102989543 A CN 102989543A
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- Prior art keywords
- powder
- wheat
- outlet quantity
- flour
- alkaline
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 28
- 235000013312 flour Nutrition 0.000 title claims abstract description 27
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 23
- 235000021307 Triticum Nutrition 0.000 claims abstract description 23
- 244000098345 Triticum durum Species 0.000 claims abstract description 7
- 235000007264 Triticum durum Nutrition 0.000 claims abstract description 7
- 238000009736 wetting Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 51
- 230000009467 reduction Effects 0.000 claims description 14
- 239000000284 extract Substances 0.000 claims description 10
- 238000004513 sizing Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 3
- 238000005496 tempering Methods 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000002893 slag Substances 0.000 abstract description 2
- 239000013078 crystal Substances 0.000 abstract 1
- 102000030523 Catechol oxidase Human genes 0.000 description 12
- 108010031396 Catechol oxidase Proteins 0.000 description 12
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 230000004075 alteration Effects 0.000 description 2
- 238000006555 catalytic reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000008676 import Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000004054 benzoquinones Chemical class 0.000 description 1
- 239000001058 brown pigment Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- IXSZQYVWNJNRAL-UHFFFAOYSA-N etoxazole Chemical compound CCOC1=CC(C(C)(C)C)=CC=C1C1N=C(C=2C(=CC=CC=2F)F)OC1 IXSZQYVWNJNRAL-UHFFFAOYSA-N 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 150000004053 quinones Chemical class 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
The invention discloses a preparation technology of alkaline noodle flour, which comprises two steps including wetting wheat and preparing flour; and alkaline hard wheat is adopted, 60% of the yield of first core grinding flour, 30% of the yield of second core grinding flour and 10% of the yield of first slag grinding flour are extracted, and the extraction quantity accounts for 20-40% of the total flour yield of wheat. The noodle flour prepared by the technology is yellowish and crystal clear, has high protein and low ash content, and has the characteristic of zero add; and the noodle products are poor in color reversion, thus being in accordance with the requirements for the food nutrition and health.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of preparation technology of alkaline noodle flour.
Background technology
China's noodle flour tradition preparation method is relatively backward at present, and high-quality noodle flour technology of preparing is had relatively high expectations, and prevents that it is noodle flour preparation research direction that protein properties is not destroyed, reduces the goods brown stain.The tradition noodle product is acid food, and alkaline noodle food is easy to health extensively to be approved, is the trend of food health development.
Polyphenol oxidase (PPO) extensively is present in the animals and plants, is baroque cupric oxidoreducing enzyme, it is to play important a kind of enzyme of doing usefulness in the browning, and catalysis produces the coloring matter that causes brown stain in browning.In the wheat seed polyphenol oxidase mainly be distributed in the quinones substance that relatively less but its catalysis aldehydes matter oxidation of content in the cortex of seed, in the flour generates brown or black can the serious color and luster that reduces wheat flour and its products, the reason that causes the noodles brown stain can be divided into enzymatic browning and non-enzymatic browning, enzymatic browning is because contained PPO is oxidized to neighbour-benzoquinones with neighbour-xenol in the wheat flour, and neighbour-rapid polymerization of benzoquinones energy also produces brown pigment.Browning reaction is the performance color and luster of influence surface goods not only, also directly has influence on the characteristic of food and the nutritional quality of inner protein.PH value is that 6.0 o'clock polyphenol oxidase (PPO) activity are the highest, and the activity of enzyme descends fast under the meta-alkali condition.
Summary of the invention
Purpose of the present invention is exactly the preparation technology that a kind of alkaline noodle flour is provided for the defective of above-mentioned existence.The little Huang of noodle flour for preparing, glittering and translucent has high protein, low ash content, has zero interpolation characteristic, and noodle product returns aberration, meets the requirement of food nutrition and health.
The fabricating technology scheme of a kind of alkaline noodle flour of the present invention is, comprise two steps of wheat wetting and powder process, adopt alkaline hard wheat, extract first reduction powder powder outlet quantity 60%, second reduction powder powder outlet quantity 30%, first sizing powder powder outlet quantity 10%, extracted amount accounts for the 20-40% of the total powder outlet quantity of wheat.
Concrete steps are:
(1) wheat wetting: tempering time is controlled at 38-42h.
(2) powder process: enter warm water atomizing-dampening system before the mill, pulverizing process to front road reduction goods material, sizing goods material, by powder-cleaning system with purification wheat heart elite, then light porphyrize mill is got powder with bump;
(3) extract prescription: extract first reduction powder powder outlet quantity 60%, second reduction powder powder outlet quantity 30%, first sizing powder powder outlet quantity 10%, extracted amount accounts for the 20-40% of the total powder outlet quantity of wheat.
The warm water water temperature is controlled at the 40-50 degree in the step (2).
Beneficial effect of the present invention is:
1. flour of the present invention is when extracting, adopt alkaline hard wheat, extract first reduction powder powder outlet quantity 60%, second reduction powder powder outlet quantity 30%, first sizing powder powder outlet quantity 10%, extract wholeheartedly, the few active low powder point wheat heart elite of disloyalty system polyphenol oxidase (PPO) content, can greatly reduce the generation of noodles brown stain situation, the little Huang of finished product noodle flour, glittering and translucent has high protein, low ash content, zero interpolation characteristic.
The goods strip-breaking rate low, less than or equal to 0.5%.
3. noodles resistant to cook, non muddy soup.
Noodle product return aberration and have that little Huang is bright, mouthfeel is pure, aromatic strongly fragrant, the green health of smooth chewiness, wheat, nutritious characteristics.
5. this noodle flour is suitable for making Chinese style alkalescence noodle food.
The specific embodiment:
In order to understand better the present invention, the below describes technical scheme of the present invention in detail with instantiation, but the present invention is not limited thereto.
Embodiment 1
(1) wheat wetting adopts domestic Jinan 17 and teacher Luan 02-1 and the hard wheat 70%(of excellent 2018 high-qualitys of ligusticumic ratio 2:1:2)+the hard wheat 30% of import Australia APH; Tempering time is controlled at 38-42h.
(2) wheat flour milling:
A takes into warm water (water temperature is controlled at the 40-50 degree) atomizing-dampening system before the mill, pulverizing process the front road heart, slag goods material by powder-cleaning system with purification wheat heart elite and pay attention to light porphyrize mill and get powder with bump, guarantee that protein properties is not destroyed as far as possible.
The b pulverizing process is paid attention to extracting the few active low powder of polyphenol oxidase (PPO) content and is selected, occurs to reduce noodles brown stain situation.
Import Australia hard wheat of APH belongs to alkaline wheat, extracts wholeheartedly, the few active low powder point wheat heart elite of disloyalty system polyphenol oxidase (PPO) content, can greatly reduce the generation of noodles brown stain situation.
(3) the extraction prescription of this noodle flour: extract first reduction powder powder outlet quantity 60%, second reduction powder powder outlet quantity 30%, first sizing powder powder outlet quantity 10%, extracted amount accounts for the 20-40% of the total powder outlet quantity of wheat.
Claims (3)
1. the preparation technology of an alkaline noodle flour, it is characterized in that, comprise two steps of wheat wetting and powder process, adopt alkaline hard wheat, extract first reduction powder powder outlet quantity 60%, second reduction powder powder outlet quantity 30%, first sizing powder powder outlet quantity 10%, extracted amount accounts for the 20-40% of the total powder outlet quantity of wheat.
2. the preparation technology of a kind of alkaline noodle flour according to claim 1 is characterized in that, concrete steps are:
(1) wheat wetting: tempering time is controlled at 38-42h;
(2) powder process: enter warm water atomizing-dampening system before the mill, pulverizing process to front road reduction goods material, sizing goods material, by powder-cleaning system with purification wheat heart elite, then light porphyrize mill is got powder with bump;
(3) extract prescription: extract first reduction powder powder outlet quantity 60%, second reduction powder powder outlet quantity 30%, first sizing powder powder outlet quantity 10%, extracted amount accounts for the 20-40% of the total powder outlet quantity of wheat.
3. the preparation technology of a kind of alkaline noodle flour according to claim 2 is characterized in that, the warm water water temperature is controlled at the 40-50 degree in the step (2).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210552493.0A CN102989543B (en) | 2012-12-19 | 2012-12-19 | Preparation technology of alkaline noodle flour |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210552493.0A CN102989543B (en) | 2012-12-19 | 2012-12-19 | Preparation technology of alkaline noodle flour |
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| Publication Number | Publication Date |
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| CN102989543A true CN102989543A (en) | 2013-03-27 |
| CN102989543B CN102989543B (en) | 2015-02-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210552493.0A Active CN102989543B (en) | 2012-12-19 | 2012-12-19 | Preparation technology of alkaline noodle flour |
Country Status (1)
| Country | Link |
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| CN (1) | CN102989543B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103272663A (en) * | 2013-05-13 | 2013-09-04 | 安徽皖雪食品有限公司 | Method for preparing wheat flour |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN85101502A (en) * | 1985-04-01 | 1986-07-30 | 商业部科学研究院 | Seed and skin separating technique in milling flour |
| US5211982A (en) * | 1990-07-24 | 1993-05-18 | Conagra, Inc. | Wheat milling process and milled wheat product |
| CN1962068A (en) * | 2006-12-01 | 2007-05-16 | 银川长湖嘉禾科工贸有限公司 | Novel powder preparation process by using stone grinder |
| CN101569321A (en) * | 2008-04-30 | 2009-11-04 | 江苏楚龙面粉有限公司 | Method for producing special excellent-quality high-strength flour by medium-strength red wheat |
| JP2011526538A (en) * | 2008-07-02 | 2011-10-13 | ビューラー・アクチエンゲゼルシャフト | Apparatus and method for producing fine flour and / or coarse flour |
| CN102513174A (en) * | 2011-12-16 | 2012-06-27 | 漯河大中原食品有限公司 | Wheat conditioning and sterilizing method |
| CN102553668A (en) * | 2012-01-18 | 2012-07-11 | 杭州恒天面粉集团有限公司 | High-efficiency clean process for cleaning and graded milling of wheat |
-
2012
- 2012-12-19 CN CN201210552493.0A patent/CN102989543B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN85101502A (en) * | 1985-04-01 | 1986-07-30 | 商业部科学研究院 | Seed and skin separating technique in milling flour |
| US5211982A (en) * | 1990-07-24 | 1993-05-18 | Conagra, Inc. | Wheat milling process and milled wheat product |
| CN1962068A (en) * | 2006-12-01 | 2007-05-16 | 银川长湖嘉禾科工贸有限公司 | Novel powder preparation process by using stone grinder |
| CN101569321A (en) * | 2008-04-30 | 2009-11-04 | 江苏楚龙面粉有限公司 | Method for producing special excellent-quality high-strength flour by medium-strength red wheat |
| JP2011526538A (en) * | 2008-07-02 | 2011-10-13 | ビューラー・アクチエンゲゼルシャフト | Apparatus and method for producing fine flour and / or coarse flour |
| CN102513174A (en) * | 2011-12-16 | 2012-06-27 | 漯河大中原食品有限公司 | Wheat conditioning and sterilizing method |
| CN102553668A (en) * | 2012-01-18 | 2012-07-11 | 杭州恒天面粉集团有限公司 | High-efficiency clean process for cleaning and graded milling of wheat |
Non-Patent Citations (3)
| Title |
|---|
| 于忠钊: "浅议小麦剥皮制粉工艺", 《粮食与食品工业》, 15 June 2001 (2001-06-15) * |
| 梁公伦等: "提高面粉厂前路粉质量的探讨", 《粮食加工》, 1 August 2007 (2007-08-01) * |
| 翟得冲: "谈面粉车间的在线配粉", 《粮食加工》, 1 June 2012 (2012-06-01) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103272663A (en) * | 2013-05-13 | 2013-09-04 | 安徽皖雪食品有限公司 | Method for preparing wheat flour |
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| CN102989543B (en) | 2015-02-04 |
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| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhao Chengli Inventor after: Zhang Zhiqiang Inventor after: Zhang Zhijun Inventor after: Chen Zhenzhong Inventor before: Chen Zhenzhong Inventor before: Zhang Zhijun Inventor before: Zhao Chengli |
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| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: CHEN ZHENZHONG ZHANG ZHIJUN ZHAO CHENGLI TO: ZHAO CHENGLI ZHANG ZHIQIANG ZHANG ZHIJUN CHEN ZHENZHONG |
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| C14 | Grant of patent or utility model | ||
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Denomination of invention: Preparation process of Alkaline Noodle powder Effective date of registration: 20211118 Granted publication date: 20150204 Pledgee: Binzhou Bincheng Branch of China Construction Bank Co.,Ltd. Pledgor: BINZHOU ZHONGYU FOOD Co.,Ltd. Registration number: Y2021370000141 |
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| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20230117 Granted publication date: 20150204 Pledgee: Binzhou Bincheng Branch of China Construction Bank Co.,Ltd. Pledgor: BINZHOU ZHONGYU FOOD Co.,Ltd. Registration number: Y2021370000141 |