CN103190560A - Fresh wet noodle premixed powder and preparation method of fresh wet noodle premixed powder - Google Patents
Fresh wet noodle premixed powder and preparation method of fresh wet noodle premixed powder Download PDFInfo
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Abstract
The invention discloses fresh wet noodle premixed powder and a preparation method of the fresh wet noodle premixed powder. The fresh wet noodle premixed powder is prepared from the following components and ingredients: wheat flour, potato starch with the weight equivalent to 5-9% of that of the wheat flour, glycerol monocaprylate with the weight equivalent to 0.02-0.03% of that of the wheat flour, sodium dehydroacetate with the weight equivalent to 0.02-0.03% of that of the wheat flour, sucrose ester with the weight equivalent to 0.1-0.2% of that of the wheat flour, phosphates with the weight equivalent to 0.1-0.3% of that of the wheat flour, guar gum with the weight equivalent to 0-0.3% of that of the wheat flour, lysine with the weight equivalent to 0.15-0.25% of that of the wheat flour, vitamin B1 with the weight equivalent to 0.2-0.3% of that of the wheat flour, and vitamin B2 with the weight equivalent to 0.2-0.3% of that of the wheat flour, wherein the protein content in the wheat flour is 11-12%, the starch content in the wheat flour is 73-74%, the ash content in the wheat flour is 0.4-0.5%, and the moisture content in the wheat flour is 13-14%. The invention also discloses the preparation method of the fresh wet noodle premixed powder. Fresh wet noodles prepared from the fresh wet noodle premixed powder are bright in color and luster, strong in chewiness, low in cooking loss rate and cooked noodle breaking rate, high in nutritional value and long in shelf life.
Description
Technical field
The present invention relates to a kind of bright wetted surface premix powder and preparation method thereof.
Background technology
Noodles are as a kind of traditional food, always liking of people extremely.Along with the raising of expanding economy and people's living standard, cladding face has not satisfied that people are fresh to noodles, the requirement of nutrition, tasty and refreshing, characteristics such as the chewiness sense is strong, and fresh-wet noodle is just possessing these characteristics, favored by the consumer.
Yet, be used for to make the following problem of flour ubiquity of fresh-wet noodle in the market: main component content such as (1) flour protein, starch and ratio thereof do not reach the requirement of making the high-quality fresh-wet noodle, so that the fresh-wet noodle color and luster of producing is relatively poor, the chewiness sense is bad, and cooking loss rate and ripe strip-breaking rate are higher; (2) lack lysine in the flour, the utilization rate of protein is not high; (3) produced fresh-wet noodle water content height is easy to be subjected to infection by microorganisms in storage, sales process, cause its shelf life short (general room temperature condition refrigerates three weeks under the 0-10 ℃ of condition about next week).
Summary of the invention
Technical problem to be solved by this invention is, provide a kind of fresh-wet noodle color and luster of producing that not only makes bright, the chewiness sense is strong, and cooking loss rate and ripe strip-breaking rate reduce, and can improve the flour nutritive value and prolong bright wetted surface premix powder of fresh-wet noodle shelf life and preparation method thereof.
The technical scheme that the present invention solves its technical problem employing is:
The present invention's bright wetted surface premix powder, made by following each component raw material: wheat flour and weight are equivalent to the farina of wheat flour 5-9%, single caprylin of 0.02-0.03%, the sodium dehydroacetate of 0.02-0.03%, the sucrose ester of 0.1-0.2%, the phosphate of 0.1-0.3%, the guar gum of 0-0.3%, the lysine of 0.15-0.25%, the vitamin B1 of 0.2-0.3%, the vitamin B2 of 0.2-0.3% respectively;
In the described wheat flour, protein content 11-12%, content of starch 73-74%, damage starch content is the 9-12% of wheat flour weight in the starch, content of ashes 0.4-0.5%, moisture 13-14%; Described each component percentage is mass percent.
Further, the mixture of the preferred sodium phosphate trimer of described phosphate, sodium dihydrogen phosphate, calgon and sodium pyrophosphate, more preferably mass ratio is sodium phosphate trimer: the mixture of sodium dihydrogen phosphate: calgon: sodium pyrophosphate=35:15:40:10.
The preparation method of the present invention's bright wetted surface premix powder may further comprise the steps:
(1) index system of the bright wetted surface premix powder of formulation: wet gluten content 30-34%, content of ashes 0.4-0.5%, moisture 13-14%, damage starch content 9-12%, described each component percentage is mass percent, whiteness 〉=82%, gelatinization peak value viscosity 〉=1800cp, gelatinization point≤69 ℃ then according to these indexs, filter out the wheat flour that meets the index system scope;
In the described wheat flour, protein content 11-12%, content of starch 73-74%, wherein damage starch content is the 9-12% of wheat flour weight, content of ashes 0.4-0.5%, moisture 13-14%; Described each component percentage is mass percent;
(2) take by weighing materials of wheat powder, farina, single caprylin, sodium dehydroacetate, sucrose ester, phosphate, guar gum, lysine, vitamin B1, vitamin B2 by the predetermined quality per distribution ratio, standby;
(3) wheat flour and the farina that step (2) is taken by weighing places batch mixer, mixes, and gets mixed material;
(4) single caprylin, sodium dehydroacetate, sucrose ester, phosphate, the guar gum that step (2) is taken by weighing places batch mixer, mixes, and gets flour additive;
(5) step (4) gained flour additive is added in step (3) the gained mixed material, after mixing, add lysine, vitamin B1, vitamin B2 that step (2) takes by weighing again, mix, sieve.
Further, the mixture of the preferred sodium phosphate trimer of described phosphate, sodium dihydrogen phosphate, calgon and sodium pyrophosphate, more preferably mass ratio is sodium phosphate trimer: the mixture of sodium dihydrogen phosphate: calgon: sodium pyrophosphate=35:15:40:10.
The use of the present invention's bright wetted surface premix powder: in bright wetted surface premix powder, add the saline solution that weight is equivalent to bright wetted surface premix powder 28-32%, described saline solution contains the preferred 1.5-2.5wt% of salinity 0-5wt%(, more preferably 2.0wt%), warp and face, wake up face, compressing tablet, slitting, can be processed into colory fresh-wet noodle, need not to add other noodles additives; Both be applicable to the production of fresh-wet noodle batch production equipment, be applicable to the making of family's fresh-wet noodle again.
Compared with prior art, the present invention's bright wetted surface premix powder has the following advantages: (1) is bright with its fresh-wet noodle color and luster of producing, the chewiness sense is strong, and cooking loss rate and ripe strip-breaking rate reduce (the cooking loss rate reduces 1.6 ± 0.1%, and ripe strip-breaking rate reduces 0.9 ± 0.1%); (2) be added with lysine, can improve the bioavailability of protein in the flour, thereby improve the flour nutritive value; (3) fresh-wet noodle shelf life of producing with it long (under the normal temperature two months, following six months of refrigeration (0-10 ℃)).
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1
The bright wetted surface premix powder of present embodiment, made by following each component raw material: wheat flour 1000kg, farina 65kg, single caprylin 0.25kg, sodium dehydroacetate 0.25kg, sucrose ester 1.5kg, phosphate 2kg(wherein quality than sodium phosphate trimer: sodium dihydrogen phosphate: calgon: sodium pyrophosphate=35:15:40:10), guar gum 2kg, lysine 2kg, vitamin B1 2.5kg, vitamin B2 2.5kg;
In the described wheat flour, protein content 11.82%, total starch content 73.19%(wherein damage starch content be wheat flour weight 10.17%), content of ashes 0.43%, moisture 13.23%; Described each component percentage is mass percent.
Its preparation method may further comprise the steps:
(1) index system of the bright wetted surface premix powder of formulation: wet gluten content 30-34%, content of ashes 0.4-0.5%, moisture 13-14%, damage starch content 9-12%, described each component percentage is mass percent, whiteness 〉=82%, gelatinization peak value viscosity 〉=1800cp, gelatinization point≤69 ℃ then according to these indexs, filter out the wheat flour that meets the index system scope;
In the described wheat flour, protein content 11.82%, content of starch 73.19%(is damage starch content 10.17% wherein), content of ashes 0.43%, moisture 13.23%; Described each component percentage is mass percent;
(2) take by weighing materials of wheat powder, farina, single caprylin, sodium dehydroacetate, sucrose ester, phosphate, guar gum, lysine, vitamin B1, vitamin B2 by the predetermined quality per distribution ratio, standby;
(3) wheat flour and the farina that step (2) is taken by weighing places batch mixer, mixes 5min under 28r/min, gets mixed material;
(4) single caprylin, sodium dehydroacetate, sucrose ester, phosphate, the guar gum that step (2) is taken by weighing places batch mixer, mixes 5min under 28r/min, gets flour additive;
(5) step (4) gained flour additive is added in step (3) the gained mixed material, add lysine, vitamin B1, vitamin B2 that step (2) takes by weighing again, under 28r/min, mix 10min, cross 100 mesh sieves.
The use of the bright wetted surface premix of present embodiment gained powder: add the saline solution (containing salinity 2wt%) that weight is equivalent to bright wetted surface premix powder 29% in bright wetted surface premix powder, warp and face, the steps such as face, compressing tablet, slitting of waking up can be processed into colory fresh-wet noodle.
The bright wetted surface premix powder gained fresh-wet noodle color and luster of present embodiment is bright, the chewiness sense is strong, cooking loss rate and ripe strip-breaking rate reduce (cooking loss rate minimizing 1.6 ± 0.1%, ripe strip-breaking rate reduces 0.9 ± 0.1%), be of high nutritive value, shelf life long (under the normal temperature two months, following six months of refrigeration (0-10 ℃)).
Embodiment 2
The bright wetted surface premix powder of present embodiment, made by following each component raw material: wheat flour 1000kg, farina 60kg, single caprylin 0.20kg, sodium dehydroacetate 0.30kg, sucrose ester 1.0kg, phosphate 1.5kg(quality is than sodium phosphate trimer: sodium dihydrogen phosphate: calgon: sodium pyrophosphate=35:15:40:10), guar gum 2kg, lysine 1.5kg, vitamin B1 2.0kg, vitamin B2 2.5kg;
In the described wheat flour, protein content 11.82%, total starch content 73.19%(wherein damage starch content be wheat flour weight 10.17%), content of ashes 0.43%, moisture 13.23%; Described each component percentage is mass percent.
Its preparation method may further comprise the steps:
(1) index system of the bright wetted surface premix powder of formulation: wet gluten content 30-34%, content of ashes 0.4-0.5%, moisture 13-14%, damage starch content 9-12%, described each component percentage is mass percent, whiteness 〉=82%, gelatinization peak value viscosity 〉=1800cp, gelatinization point≤69 ℃ then according to these indexs, filter out the wheat flour that meets the index system scope;
In the described wheat flour, protein content 11.82%, content of starch 73.19%(wherein damage starch content be wheat flour weight 10.17%), content of ashes 0.43%, moisture 13.23%; Described each component percentage is mass percent;
(2) take by weighing materials of wheat powder, farina, single caprylin, sodium dehydroacetate, sucrose ester, phosphate, guar gum, lysine, vitamin B1, vitamin B2 by the predetermined quality per distribution ratio, standby;
(3) wheat flour and the farina that step (2) is taken by weighing places batch mixer, mixes 5min under 28r/min, gets mixed material;
(4) single caprylin, sodium dehydroacetate, sucrose ester, phosphate, the guar gum that step (2) is taken by weighing places batch mixer, mixes 5min under 28r/min, gets flour additive;
(5) step (4) gained flour additive is added in step (3) the gained mixed material, add lysine, vitamin B1, vitamin B2 that step (2) takes by weighing again, under 28r/min, mix 10min, cross 100 mesh sieves.
The use of the bright wetted surface premix of present embodiment gained powder: add the saline solution (salt content 1wt%) that weight is equivalent to bright wetted surface premix powder 30% in bright wetted surface premix powder, warp and face, the steps such as face, compressing tablet, slitting of waking up can be processed into colory fresh-wet noodle.
The bright wetted surface premix powder gained fresh-wet noodle color and luster of present embodiment is bright, the chewiness sense is strong, cooking loss rate and ripe strip-breaking rate reduce (cooking loss rate minimizing 1.6 ± 0.1%, ripe strip-breaking rate reduces 0.9 ± 0.1%), be of high nutritive value, shelf life long (under the normal temperature two months, following six months of refrigeration (0-10 ℃)).
Embodiment 3
The bright wetted surface premix powder of present embodiment, made by following each component raw material: wheat flour 1000kg, farina 80kg, single caprylin 0.30kg, sodium dehydroacetate 0.20kg, sucrose ester 2.0kg, phosphate 3.0kg(quality is than sodium phosphate trimer: sodium dihydrogen phosphate: calgon: sodium pyrophosphate=35:15:40:10), guar gum 3.0kg, lysine 2.5kg, vitamin B1 3.0kg, vitamin B2 2.0kg;
In the described wheat flour, protein content 11.82%, total starch content 73.19%(wherein damage starch content be wheat flour weight 10.17%), content of ashes 0.43%, moisture 13.23%; Described each component percentage is mass percent.
Its preparation method may further comprise the steps:
(1) index system of the bright wetted surface premix powder of formulation: wet gluten content 30-34%, content of ashes 0.4-0.5%, moisture 13-14%, damage starch content 9-12%, described each component percentage is mass percent, whiteness 〉=82%, gelatinization peak value viscosity 〉=1800cp, gelatinization point≤69 ℃ then according to these indexs, filter out the wheat flour that meets the index system scope;
In the described wheat flour, protein content 11.82%, content of starch 73.19%(wherein damage starch content be wheat flour weight 10.17%), content of ashes 0.43%, moisture 13.23%; Described each component percentage is mass percent;
(2) take by weighing materials of wheat powder, farina, single caprylin, sodium dehydroacetate, sucrose ester, phosphate, guar gum, lysine, vitamin B1, vitamin B2 by the predetermined quality per distribution ratio, standby;
(3) wheat flour and the farina that step (2) is taken by weighing places batch mixer, mixes 5min under 28r/min, gets mixed material;
(4) single caprylin, sodium dehydroacetate, sucrose ester, phosphate, the guar gum that step (2) is taken by weighing places batch mixer, mixes 5min under 28r/min, gets flour additive;
(5) step (4) gained flour additive is added in step (3) the gained mixed material, add lysine, vitamin B1, vitamin B2 that step (2) takes by weighing again, under 28r/min, mix 10min, cross 100 mesh sieves.
The use of the bright wetted surface premix of present embodiment gained powder: add the saline solution (salt content 4wt%) that weight is equivalent to bright wetted surface premix powder 32% in bright wetted surface premix powder, warp and face, the steps such as face, compressing tablet, slitting of waking up can be processed into colory fresh-wet noodle.
The bright wetted surface premix powder gained fresh-wet noodle color and luster of present embodiment is bright, the chewiness sense is strong, cooking loss rate and ripe strip-breaking rate reduce (cooking loss rate minimizing 1.6 ± 0.1%, ripe strip-breaking rate reduces 0.9 ± 0.1%), be of high nutritive value, shelf life long (under the normal temperature two months, following six months of refrigeration (0-10 ℃)).
Embodiment 4
The bright wetted surface premix powder of present embodiment, made by following each component raw material: wheat flour 2000kg, farina 150kg, single caprylin 0.50kg, sodium dehydroacetate 0.50kg, sucrose ester 3.8kg, phosphate 4.5kg(quality is than sodium phosphate trimer: sodium dihydrogen phosphate: calgon: sodium pyrophosphate=35:15:40:10), guar gum 6.0kg, lysine 4.5kg, vitamin B1 5.0kg, vitamin B2 4.5kg;
In the described wheat flour, protein content 11.82%, content of starch 73.19%(is damage starch content 10.17% wherein), content of ashes 0.43%, moisture 13.23%; Described each component percentage is mass percent.
Its preparation method may further comprise the steps:
(1) index system of the bright wetted surface premix powder of formulation: wet gluten content 30-34%, content of ashes 0.4-0.5%, moisture 13-14%, damage starch content 10-12%, described each component percentage is mass percent, whiteness 〉=82%, gelatinization peak value viscosity 〉=1800cp, gelatinization point≤69 ℃ then according to these indexs, filter out the wheat flour that meets the index system scope;
In the described wheat flour, protein content 11.82%, content of starch 73.19%(wherein damage starch content be wheat flour weight 10.17%), content of ashes 0.43%, moisture 13.23%; Described each component percentage is mass percent;
(2) take by weighing materials of wheat powder, farina, single caprylin, sodium dehydroacetate, sucrose ester, phosphate, guar gum, lysine, vitamin B1, vitamin B2 by the predetermined quality per distribution ratio, standby;
(3) wheat flour and the farina that step (2) is taken by weighing places batch mixer, mixes 5min under 28r/min, gets mixed material;
(4) single caprylin, sodium dehydroacetate, sucrose ester, phosphate, the guar gum that step (2) is taken by weighing places batch mixer, mixes 5min under 28r/min, gets flour additive;
(5) step (4) gained flour additive is added in step (3) the gained mixed material, add lysine, vitamin B1, vitamin B2 that step (2) takes by weighing again, under 28r/min, mix 10min, cross 100 mesh sieves.
The use of the bright wetted surface premix of present embodiment gained powder: add the saline solution (salt content 1wt%) that weight is equivalent to bright wetted surface premix powder 30% in bright wetted surface premix powder, warp and face, the steps such as face, compressing tablet, slitting of waking up can be processed into colory fresh-wet noodle.
The bright wetted surface premix powder gained fresh-wet noodle color and luster of present embodiment is bright, the chewiness sense is strong, cooking loss rate and ripe strip-breaking rate reduce (cooking loss rate minimizing 1.6 ± 0.1%, ripe strip-breaking rate reduces 0.9 ± 0.1%), be of high nutritive value, shelf life long (under the normal temperature two months, following six months of refrigeration (0-10 ℃)).
Claims (6)
1. bright wetted surface premix powder, it is characterized in that, made by following each component raw material: wheat flour and weight are equivalent to the farina of wheat flour 5-9%, single caprylin of 0.02-0.03%, the sodium dehydroacetate of 0.02-0.03%, the sucrose ester of 0.1-0.2%, the phosphate of 0.1-0.3%, the guar gum of 0-0.3%, the lysine of 0.15-0.25%, the vitamin B1 of 0.2-0.3%, the vitamin B2 of 0.2-0.3% respectively;
In the described wheat flour, protein content 11-12%, content of starch 73-74%, damage starch content is the 9-12% of wheat flour weight in the starch, content of ashes 0.4-0.5%, moisture 13-14%; Described each component percentage is mass percent.
2. bright wetted surface premix powder according to claim 1, it is characterized in that: described phosphate is the mixture of sodium phosphate trimer, sodium dihydrogen phosphate, calgon and sodium pyrophosphate.
3. bright wetted surface premix powder according to claim 2, it is characterized in that: described phosphate is that mass ratio is sodium phosphate trimer: the mixture of sodium dihydrogen phosphate: calgon: sodium pyrophosphate=35:15:40:10.
4. the preparation method of a bright wetted surface premix powder as claimed in claim 1 is characterized in that, may further comprise the steps:
(1) index system of the bright wetted surface premix powder of formulation: wet gluten content 30-34%, content of ashes 0.4-0.5%, moisture 13-14%, damage starch content 9-12%, described each component percentage is mass percent, whiteness 〉=82%, gelatinization peak value viscosity 〉=1800cp, gelatinization point≤69 ℃ then according to these indexs, filter out the wheat flour that meets the index system scope;
In the described wheat flour, protein content 11-12%, content of starch 73-74%, wherein damage starch content is the 9-12% of wheat flour weight, content of ashes 0.4-0.5%, moisture 13-14%; Described each component percentage is mass percent;
(2) take by weighing materials of wheat powder, farina, single caprylin, sodium dehydroacetate, sucrose ester, phosphate, guar gum, lysine, vitamin B1, vitamin B2 by the predetermined quality per distribution ratio, standby;
(3) wheat flour and the farina that step (2) is taken by weighing places batch mixer, mixes, and gets mixed material;
(4) single caprylin, sodium dehydroacetate, sucrose ester, phosphate, the guar gum that step (2) is taken by weighing places batch mixer, mixes, and gets flour additive;
(5) step (4) gained flour additive is added in step (3) the gained mixed material, after mixing, add lysine, vitamin B1, vitamin B2 that step (2) takes by weighing again, mix, sieve.
5. the preparation method of bright wetted surface premix powder according to claim 4, it is characterized in that: in the step (2), described phosphate is the mixture of sodium phosphate trimer, sodium dihydrogen phosphate, calgon and sodium pyrophosphate.
6. the preparation method of bright wetted surface premix powder according to claim 5, it is characterized in that: in the step (2), described phosphate is that mass ratio is sodium phosphate trimer: the mixture of sodium dihydrogen phosphate: calgon: sodium pyrophosphate=35:15:40:10.
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| CN103404786A (en) * | 2013-08-10 | 2013-11-27 | 青岛品品好制粉有限公司 | Tailored flour of udon noodles, and manufacturing method thereof |
| CN105124714A (en) * | 2015-07-20 | 2015-12-09 | 青岛农业大学 | Preservation technology for prolonging normal-temperature shelf life of fresh noodles through low-temperature pre-refrigeration |
| CN105212011A (en) * | 2015-08-25 | 2016-01-06 | 中南林业科技大学 | Anti-aging built agent of a kind of long-life noodles and preparation method thereof and application |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404786A (en) * | 2013-08-10 | 2013-11-27 | 青岛品品好制粉有限公司 | Tailored flour of udon noodles, and manufacturing method thereof |
| CN105124714A (en) * | 2015-07-20 | 2015-12-09 | 青岛农业大学 | Preservation technology for prolonging normal-temperature shelf life of fresh noodles through low-temperature pre-refrigeration |
| CN105124714B (en) * | 2015-07-20 | 2019-03-15 | 青岛农业大学 | A kind of low temperature pre-cooling extends the preservation technology of fresh flour normal-temperature shelf life |
| CN105212011A (en) * | 2015-08-25 | 2016-01-06 | 中南林业科技大学 | Anti-aging built agent of a kind of long-life noodles and preparation method thereof and application |
| CN105212011B (en) * | 2015-08-25 | 2019-04-16 | 中南林业科技大学 | A kind of anti-aging compounding agent of long-life noodles and the preparation method and application thereof |
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| CN103190560B (en) | 2014-06-18 |
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