CN102989543B - Preparation technology of alkaline noodle flour - Google Patents
Preparation technology of alkaline noodle flour Download PDFInfo
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- CN102989543B CN102989543B CN201210552493.0A CN201210552493A CN102989543B CN 102989543 B CN102989543 B CN 102989543B CN 201210552493 A CN201210552493 A CN 201210552493A CN 102989543 B CN102989543 B CN 102989543B
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- powder
- wheat
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- outlet quantity
- alkaline
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 26
- 235000013312 flour Nutrition 0.000 title claims abstract description 25
- 238000005516 engineering process Methods 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 22
- 235000021307 Triticum Nutrition 0.000 claims abstract description 22
- 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 44
- 230000009467 reduction Effects 0.000 claims description 12
- 238000004513 sizing Methods 0.000 claims description 7
- 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
- 230000035939 shock Effects 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
- 238000000605 extraction Methods 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 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
- 230000000694 effects Effects 0.000 description 4
- 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
- 230000008676 import Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 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
- 239000001058 brown pigment Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000007547 defect 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
- 150000004053 quinones Chemical class 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
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
Current China noodle flour tradition preparation method backwardness relatively, high-quality noodle flour technology of preparing requires higher, and preventing protein properties not to be destroyed, reducing goods brown stain is noodle flour preparation research direction.Conventional noodles goods are acid foods, and alkaline noodle food is easy to health and is extensively approved, are the trend of food health development.
Polyphenol oxidase (PPO) is extensively present in animals and plants, is baroque cupric oxidoreducing enzyme, it plays the important a kind of enzyme done in browning, and in browning, catalysis produces the coloring matter causing brown stain.In wheat seed polyphenol oxidase be mainly distributed in the oxidation of relatively less but its phenol substance catalytic of content in the cortex of seed, in flour generate the quinones substance of brown or black can the serious color and luster reducing wheat flour and its products, cause the reason of noodles brown stain can be divided into enzymatic browning and non-enzymatic browning, enzymatic browning is that neighbour-benzoquinones can be polymerized rapidly and produce brown pigment because neighbour-xenol is oxidized to neighbour-benzoquinones by PPO contained in wheat flour.The performance color and luster of browning reaction not only influence surface goods, also directly has influence on the characteristic of food and the nutritional quality of inner protein.When pH value is 6.0, polyphenol oxidase (PPO) activity is the highest, and under meta-alkali condition, the activity decrease of enzyme is fast.
Summary of the invention
Object of the present invention is exactly defect for above-mentioned existence and provides a kind of preparation technology of alkaline noodle flour.The micro-Huang of noodle flour, glittering and translucent of preparation, have high protein, low ash content, have zero interpolation characteristic, noodle product returns aberration, meets food nutrition and healthy requirement.
The fabricating technology scheme of a kind of alkaline noodle flour of the present invention is, comprise wheat wetting and powder process two steps, adopt alkaline hard wheat, extract 60% of first reduction powder powder outlet quantity, 30% of second reduction powder powder outlet quantity, 10% of first sizing powder powder outlet quantity, extracted amount accounts for the 20-40% of the total powder outlet quantity of wheat.
Concrete steps are:
(1) wheat wetting: tempering time controls at 38-42h.
(2) powder process: enter the front warm water atomizing-dampening system of mill, pulverizing process to front road reduction goods material, sizing goods material, gets powder with purification wheat heart elite, then light porphyrize mill with shock by powder-cleaning system;
(3) extract formula: extract 60% of first reduction powder powder outlet quantity, 30% of second reduction powder powder outlet quantity, 10% of first sizing powder powder outlet quantity, extracted amount accounts for the 20-40% of the total powder outlet quantity of wheat.
In step (2), warm water water temperature controls at 40-50 degree.
Beneficial effect of the present invention is:
1. flour of the present invention is when extracting, adopt alkaline hard wheat, extract 60% of first reduction powder powder outlet quantity, 30% of second reduction powder powder outlet quantity, 10% of first sizing powder powder outlet quantity, the powder point wheat heart elite that extraction wholeheartedly, the few activity of disloyalty system polyphenol oxidase (PPO) content is low, the generation of noodles brown stain situation can be greatly reduced, the micro-Huang of finished product noodle flour, glittering and translucent, there is high protein, low ash content, zero adds characteristic.
2. goods strip-breaking rate low, be less than or equal to 0.5%.
3. noodles resistant to cook, non muddy soup.
4. noodle product return aberration and have that micro-Huang is bright, pure in mouth feel, smooth chewiness, wheat aromatic strongly fragrant, green health, nutritious feature.
5. this noodle flour is suitable for making Chinese style alkalescence noodle food.
detailed description of the invention:
In order to understand the present invention better, describe technical scheme of the present invention in detail with instantiation below, but the present invention is not limited thereto.
Embodiment 1
(1) wheat wetting adopts domestic Jinan 17 and teacher Luan 02-1 and excellent 2018 high-quality of ligusticumic hard wheat 70%(ratio 2:1:2) the hard wheat 30% of+import Australia APH; Tempering time controls at 38-42h.
(2) wheat flour milling:
Warm water (water temperature controls at 40-50 degree) atomizing-dampening system before a takes mill, pulverizing process focus on light porphyrize mill and shock get powder, ensure protein properties be not as far as possible destroyed by powder-cleaning system with purification wheat heart elite to the front road heart, slag goods material.
B pulverizing process is focused on extracting the few active low powder of polyphenol oxidase (PPO) content and is selected, occurs to reduce noodles brown stain situation.
The hard wheat of import Australia APH belongs to alkaline wheat, and the powder point wheat heart elite that extraction wholeheartedly, the few activity of disloyalty system polyphenol oxidase (PPO) content is low, can greatly reduce the generation of noodles brown stain situation.
(3) the extraction formula of this noodle flour: extract 60% of first reduction powder powder outlet quantity, 30% of second reduction powder powder outlet quantity, 10% of first sizing powder powder outlet quantity, extracted amount accounts for the 20-40% of the total powder outlet quantity of wheat.
Claims (1)
1. a preparation technology for alkaline noodle flour, comprises wheat wetting and powder process two steps, it is characterized in that, adopt alkaline hard wheat;
Concrete steps are:
(1) wheat wetting: tempering time controls at 38-42h;
(2) powder process: get powder with the wheat heart elite of front road reduction goods material of purifying, sizing goods material, then light porphyrize mill with shock by powder-cleaning system in warm water atomizing-dampening system, pulverizing process before entering mill;
(3) extract formula: extract 60% of first reduction powder powder outlet quantity, 30% of second reduction powder powder outlet quantity, 10% of first sizing powder powder outlet quantity, extracted amount accounts for the 20-40% of the total powder outlet quantity of wheat;
In step (2), warm water water temperature controls at 40-50 degree.
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 |
Applications Claiming Priority (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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| Publication Number | Publication Date |
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| CN102989543A CN102989543A (en) | 2013-03-27 |
| CN102989543B true CN102989543B (en) | 2015-02-04 |
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| CN201210552493.0A Active CN102989543B (en) | 2012-12-19 | 2012-12-19 | Preparation technology of alkaline noodle flour |
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| Country | Link |
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Families Citing this family (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 (6)
| 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 |
| 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 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101678625B1 (en) * | 2008-07-02 | 2016-11-23 | 뷔흘러 에이지 | Apparatus and method for producing flour and/or semolina |
-
2012
- 2012-12-19 CN CN201210552493.0A patent/CN102989543B/en active Active
Patent Citations (6)
| 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 |
| 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 (2)
| Title |
|---|
| JP特表2011-526538A 2011.10.13 * |
| 于忠钊.浅议小麦剥皮制粉工艺.《粮食与食品工业》.2001, * |
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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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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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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 |