CN103416673A - Multi-grain instant noodle and manufacturing method thereof - Google Patents

Multi-grain instant noodle and manufacturing method thereof Download PDF

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Publication number
CN103416673A
CN103416673A CN2012104435944A CN201210443594A CN103416673A CN 103416673 A CN103416673 A CN 103416673A CN 2012104435944 A CN2012104435944 A CN 2012104435944A CN 201210443594 A CN201210443594 A CN 201210443594A CN 103416673 A CN103416673 A CN 103416673A
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water
coarse cereals
obtains
coarse
drying
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CN103416673B (en
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赵思明
黄丽
黄汉英
胡月来
余小映
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Hubei gold and silver grain reserves limited liability company
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WUHAN BOSIDE TECHNOLOGY Co Ltd
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Abstract

The invention belongs to the technical field of flour food processing, and particularly relates to a multi-grain instant noodle and a manufacturing method thereof. The preparation method comprises the following steps: multi-grain flour and high gluten wheat flour are used as main raw materials and are manufactured into the multi-grain instant noodle with modified starch, vital gluten, salts, dietary alkali, composite phosphate, and monoglyceride through processes of dough making, still standing, calendering, cutting, steaming, forming, drying and the like, wherein the multi-grain flour is a flour material sieved by a sieve of 100-150 meshes and is manufactured by one or the combination of mung beans, black soya beans, kidney beans, peas, broad beans, ormosia, maize, potatoes, and sweet potatoes being subjected to ultrahigh pressing, enzymolysis, germinating and/or superfine grinding and then drying and smashing. The multi-grain instant noodle manufactured by the method has the outstanding advantages of well nutrition and flavor, high raw material utilization ratio, low nutrient loss, good reconstitution property, modest crunch and elasticity, low fat content and the like.

Description

A kind of coarse cereals instant noodle and production method thereof
Technical field
The invention belongs to the pastries processing technique field, be specifically related to a kind of coarse cereals deep processed product and processing method field thereof, especially belong to a kind of non-fried instant noodle and production method thereof of utilizing coarse cereals to produce.
Background technology
In the whole world, advocate under the situation of healthy living, the consumption demand of coarse grain food because meeting ecosystem and recovering one's original simplicity, be subject to consumer's favor gradually.The theory of " balanced diet, supporting vital QI with five kinds of grains " that food nutrition expert praises highly, fully shown the healthy function of food grains other than rice and wheat.
The applicant retrieve as publication number be CN1957744A(instant noodles of not fried miscellaneous cereals and production method thereof) the Chinese invention patent application prospectus be with corn flour, potato starch, buckwheat powder, sweet buckwheat powder, the method that converted starch is the main material production instant noodles, method is that raw material is once carried out to slaking, moulding, cut off, slaking again, after drying, make, publication number CN102326740A(instant noodles of not fried miscellaneous cereals) be with mung bean flour, farina, buckwheat, corn flour, wheat flour, sweet potato powder is that primary raw material is by Extrusion cooking for better production, again through ripple forming, cooling, quantitatively, cutting, the multiple steaming, dry, packed making.Publication number is CN101449765A(coarse cereals instant noodle and preparation method thereof) the disclosed coarse cereal powder of prospectus (15-40%) (one or both in rice class, beans, potato class, wheat class), wheat flour, food additives form.Through the secondary extrusion slaking, moulding, heating using microwave, heated-air drying makes.The production of above-mentioned several instant noodles is all that to take coarse cereals, wheat flour be raw material, but the equal not specified (NS) of described coarse cereals pretreating process, the ratio that in coarse cereals, beans is added is not high.This is mainly that the moulding due to dough is that the three-dimensional net structure formed by wheat gluten protein plays a supportive role, starch granules, moisture and other compositions evenly are embedded in three-dimensional net structure, form the even texture of dough, and lack mucedin in the coarse cereals such as mung bean, black soya bean, kidney bean, pea, crude fiber content is higher, hinder the formation of mucedin three-dimensional net structure, reduced processing quality and the edible quality such as elasticity, draftability of dough.
Due to coarse cereals, particularly the quality of beans coarse cereals is hard, coarse mouthfeel, also there are the ANFs such as phytic acid, for guaranteeing the organoleptic quality of various grains noodle, coarse cereals are processed through peeling usually, this makes dietary fiber and other biological active component in the coarse cereals skin be not used, and causes various grains noodle Dietotherapy health poor effect, and has increased skin slag processing cost.For guaranteeing the quality of various grains noodle, particularly the addition of beans can not be excessive for the coarse cereals of prior art, thereby be difficult to bring into play the effect of coarse cereals special dietary material.For the problems referred to above, the present invention adopts one or more in super-pressure, enzymolysis, germination or superfine communication technique, raw material is carried out to pretreatment, the inhibition of minimizing to the mucedin network, ANFs in elimination or minimizing coarse cereals, retain to greatest extent or the enrichment coarse cereals in useful nutrient, and improve the taste flavor of coarse cereals, further make coarse cereals instant noodle by the composite drying method.The characteristics such as product has nutrition, excellent flavor, and raw material availability is high, and nutritive loss is few.
Summary of the invention
The object of the invention is to overcome the defect of prior art, utilize existing non-fried instant noodle production line, by process modification, particularly the preprocess method of coarse cereals improves, produce protein and dietary fiber content is high, the coarse cereals convenient Flour product that taste flavor is good.The present invention also comprises the production method of described instant noodles.
The present invention is achieved in that
The applicant has developed a kind of coarse cereals instant noodle, and its component is major ingredient, high gluten wheat flour, and auxiliary material and water, proportioning by weight is as follows:
Major ingredient:
Cross coarse cereal powder 20-80 part of 100-150 mesh sieve;
High gluten wheat flour 20-80 part;
Auxiliary material:
Described coarse cereal powder is mung bean, black soya bean, kidney bean, pea, broad bean, red bean, corn, potato, one of them of sweet potato or the powder that its combination is made;
It prepares according to the following step:
Its step comprises the preparation of pretreatment of raw material and face liquid, mix and face, slaking, calendering, cut, steam, moulding, dry be the face cake;
1) select full grains complete, without going mouldy, clean without the coarse cereals water of disease and pest, then the long-pending water soaking with the coarse cereals triploid, filter immersion water, then add the water mill slurry of 1.2 times of volumes, obtains slurry 1;
2) the super-pressure experimental machine of gained slurry 1 use 100-1000MPa is processed to 10-30min, obtain material 2: or by the pectase of the cellulase of the slurry of gained 1 use 60-120U, 150-200U and 30-80U mannase, at 50-60 ℃, enzyme digestion reaction 4-12h under the pH4-5 condition, obtain material 3; Or soaking 12-24h after coarse cereals are cleaned under 20-35 ℃, the 3-48h that germinates under 20-35 ℃, every the 0.5-2h trickle once, obtain material 4; Again by the material of gained 2,3,4 40 ℃ of lower crushed after being dried, cross the 100-150 mesh sieve, obtain screenings; Or dry under 40-50 ℃ after the coarse cereals water is cleaned, cross 80 mesh sieves after pulverizing with pulverizer, then the powder after sieving is crushed to the 100-200 order with micronizer, obtain the Ultramicro-powder particle, material 5;
3) press formula ratio, by salt, dietary alkali (Na 2CO 3), composite phosphate is soluble in water, monoglyceride need first be prepared into hydrate and be added to the water, fully stirs, and obtains composite solution 1;
4) press formula ratio, by step 2) coarse cereal powder that obtains, and high gluten wheat flour, Gluten, converted starch mixes, and obtains material 6;
5) composite solution 1 that the material 6 step 4) obtained and step 3) obtain mixes in dough mixing machine, and the dough mixing machine rotating speed is 50-100r/min, and Mixing time is 10-30min, obtains material 7;
6) material 7 step 5) obtained is placed in standing 15-40min under aging machine slaking or natural conditions, makes the free water content in dough reduce and make moisture distribution even, obtains material 8;
7) material 8 step 6) obtained is placed in calender, and to be calendered to thickness be the 0.6-1mm musculus cutaneus, obtains material 9;
8) material 9 use cutting cutters are cut into to the noodles that width is 0.1-0.5mm by musculus cutaneus, obtain material 10;
9) material 10 is steamed to 5-15min, make the abundant gelatinization of noodles, through the cotton ginning moulding, obtain material 11;
10) by material 11 first through microwave drying again through heated-air drying, Microwave Treatment dosage is 500-700KW/kg, the processing time is 2-5min; Heated-air drying is first hot and humid drying, reducing temperature and humidity drying again, the baking temperature of hot and humid drying stage is 60-80 ℃, relative humidity is 40-60%, the baking temperature of described reducing temperature and humidity drying stage be 20-40 ℃ of relative humidity be 10-30% to make the final water content of face cake be 10-13%, obtain the coarse cereals instant noodle finished product.
According to the foregoing invention thinking, one of preferred version of coarse cereals instant noodle of the present invention, proportioning by weight is as follows:
Major ingredient:
Cross coarse cereal powder 30-60 part of 100-150 mesh sieve;
High gluten wheat flour 40-70 part;
Auxiliary material:
Another preferred version of the present invention, proportioning by weight is as follows:
Major ingredient:
Cross coarse cereal powder 40-50 part of 100-150 mesh sieve;
High gluten wheat flour 50-60 part;
Auxiliary material:
The applicant provides a kind of production method of coarse cereals instant noodle, and its component is major ingredient, high gluten wheat flour, and auxiliary material and water, proportioning by weight is as follows:
Major ingredient:
Cross coarse cereal powder 20-80 part of 100-150 mesh sieve;
High gluten wheat flour 20-80 part;
Auxiliary material:
Described coarse cereal powder is mung bean, black soya bean, kidney bean, pea, broad bean, red bean, corn, potato, one of them of sweet potato or the powder that its combination is made;
It prepares according to the following step:
Its step comprises the preparation of pretreatment of raw material and face liquid, mix and face, slaking, calendering, cut, steam, moulding, dry be the face cake;
1) select full grains complete, without going mouldy, clean without the coarse cereals water of disease and pest, then the long-pending water soaking with the coarse cereals triploid, filter immersion water, then add the water mill slurry of 1.2 times of volumes, obtains slurry 1;
2) the super-pressure experimental machine of gained slurry 1 use 100-1000MPa is processed to 10-30min, obtain material 2: or by the pectase of the cellulase of the slurry of gained 1 use 60-120U, 150-200U and 30-80U mannase, at 50-60 ℃, enzyme digestion reaction 4-12h under the pH4-5 condition, obtain material 3; Or soaking 12-24h after coarse cereals are cleaned under 20-35 ℃, the 3-48h that germinates under 20-35 ℃, every the 0.5-2h trickle once, obtain material 4; Again by the material of gained 2,3,4 40 ℃ of lower crushed after being dried, cross the 100-150 mesh sieve, obtain screenings; Or dry under 40-50 ℃ after the coarse cereals water is cleaned, cross 80 mesh sieves after pulverizing with pulverizer, then the powder after sieving is crushed to the 100-200 order with micronizer, obtain the Ultramicro-powder particle, material 5;
3) press formula ratio, salt, dietary alkali, composite phosphate is soluble in water, and monoglyceride need first be prepared into hydrate and be added to the water, fully stirs, and obtains composite solution 1;
4) press formula ratio, by step 2) coarse cereal powder that obtains, and high gluten wheat flour, Gluten, converted starch mixes, and obtains material 6;
5) composite solution 1 that the material 6 step 4) obtained and step 3) obtain mixes in dough mixing machine, and the dough mixing machine rotating speed is 50-100r/min, and Mixing time is 10-30min, obtains material 7;
6) material 7 step 5) obtained is placed in standing 15-40min under aging machine slaking or natural conditions, makes the free water content in dough reduce and make moisture distribution even, obtains material 8;
7) material 8 step 6) obtained is placed in calender, and to be calendered to thickness be the 0.6-1mm musculus cutaneus, obtains material 9;
8) material 9 use cutting cutters are cut into to the noodles that width is 0.1-0.5mm by musculus cutaneus, obtain material 10;
9) material 10 is steamed to 5-15min, make the abundant gelatinization of noodles, through the cotton ginning moulding, obtain material 11;
10) by material 11 first through microwave drying again through heated-air drying, Microwave Treatment dosage is 500-700KW/kg, the processing time is 2-5min; Heated-air drying is first hot and humid drying, reducing temperature and humidity drying again, the baking temperature of hot and humid drying stage is 60-80 ℃, relative humidity is 40-60%, the baking temperature of described reducing temperature and humidity drying stage be 20-40 ℃ of relative humidity be 10-30% to make the final water content of face cake be 10-13%, obtain the coarse cereals instant noodle finished product.
As the preferred version of aforementioned production method, coarse cereals instant noodle of the present invention proportioning by weight is as follows:
Major ingredient:
Cross coarse cereal powder 30-60 part of 100-150 mesh sieve;
High gluten wheat flour 40-70 part;
Auxiliary material:
Another preferred version of the inventive method, proportioning by weight is as follows:
Major ingredient:
Cross coarse cereal powder 40-50 part of 100-150 mesh sieve;
High gluten wheat flour 50-60 part;
Auxiliary material:
Compared with prior art, characteristics of the present invention or advantage:
1. existing coarse cereals instant noodle, the coarse cereals particularly addition of beans are not high, and pretreatment stage is processed through peeling usually, and this makes dietary fiber and other biological active component in the coarse cereals skin be not used, cause various grains noodle Dietotherapy health poor effect, increased skin slag processing cost.The product coarse cereals raw material of the present invention's exploitation is processed without peeling, and product dietary fiber and bioactive ingredients content are high.
2. the present invention adopts one or more in super-pressure, enzymolysis, germination or ultramicro grinding processing, raw material is carried out to pretreatment, eliminate or reduce the ANFs in coarse cereals, retain to greatest extent or the enrichment coarse cereals in useful nutrient, and improve the taste flavor of coarse cereals.The characteristics such as product has nutrition, excellent flavor, and raw material availability is high, and nutritive loss is few.
The accompanying drawing explanation
Fig. 1: the fabrication processing figure that is product coarse cereals instant noodle of the present invention.
Fig. 2: be the coarse cereals instant noodle matter composition that the undressed coarse cereal powder of application and the present invention make respectively through the coarse cereal powder of ultramicro grinding 60min processing.Wherein A represents the matter structure indicatrix of the coarse cereals instant noodle that undressed coarse cereal powder is made, and B represents the matter structure indicatrix of the coarse cereals instant noodle of the coarse cereal powder making that the present invention processes through ultramicro grinding 60min.
The specific embodiment
Below in conjunction with example, detailed explanation method of the present invention and effect, but the invention is not restricted to following embodiment.
Embodiment 1: general embodiment
Step 1: get be purchased and by 220 kilograms of dried broad beans of cleaning, with pulverizer, pulverize, cross 100 mesh sieves, obtain 200 kilograms, broad bean powder;
Step 2:: by 5 kilograms of salt, 1.5 kilograms of dietary alkali (Na 2CO 3Wuhan Cheng Da Food Co., Ltd product), add 10 kilograms of hydration molecular clock monoglycerides (Guangdong good man of great strength Food Co., Ltd product) after 1 kilogram of composite phosphate (Xuzhou Heng Shi Food Co., Ltd product) is dissolved in 190 kg of water, fully stir, obtain composite solution;
Step 3: the broad bean powder that step 1 is obtained and 300 kilograms of high gluten wheat flours (Jinjian rice industry stock Co., Ltd., Hunan's product), 30 kilograms of Glutens (Taikan further processing of grains Co., Ltd product), 30 kilograms of converted starches (Hangzhou general Luo Xing starch Co., Ltd product) mix;
Step 4: the material that the composite solution that step 2 is obtained and step 3 obtain mixes in dough mixing machine, controls dough mixing machine rotating speed 80r/min, and Mixing time is 15min;
Step 5: the material that step 4 is obtained is standing 30min under field conditions (factors), every 5 minutes, stirs dough once, the free water content in dough is reduced, and make the moisture distribution in dough more even;
Step 6: the material that step 5 is obtained is placed in the calender that food processing uses and rolls, and the chain of command skin thickness is 0.8mm, then cuts into the face cutter noodles that width is 0.2mm;
Step 7: the noodles of well cutting are placed in and steam car (100 ℃), steam 8min, the cotton ginning moulding, obtain the wetted surface cake;
Step 8: by the wetted surface cake first after microwave drying again through heated-air drying, Microwave Treatment dosage is 600KW/kg, processing time is 2min, the heated-air drying first stage is hot and humid: 80 ℃ of temperature, and relative humidity is 60%, the processing time is 30min, second stage is the reducing temperature and humidity stage, baking temperature is 30 ℃, and relative humidity is 20%, and the processing time is 20min.The final water content of face cake is controlled to 10%-13%, obtains the coarse cereals instant noodle cake.
Above-mentioned coarse cereals face cake is soaked to 4min with 100 ℃ of boiling water of 5 times of volumes, carry out subjective appreciation.Through evaluation, this product has typical broad bean local flavor, and soup juice is limpid, does not stick with paste soup, and rehydration is good, and bite and elasticity are moderate.
The subjective appreciation standard of coarse cereals instant noodle of the present invention in Table 1(following examples roughly the same)
The sensory evaluation standard of table 1 coarse cereals instant noodle
The explanation of table 1: marking 100 is divided into full marks
Embodiment 2 pretreating process 1(ultra high pressure treatment techniques) effect of product is given an example
Step according to embodiment 1.The coarse cereals of the present embodiment are red bean.Pretreating process adopts the super-pressure mode.The red bean water cleans, then add the long-pending water soaking of triploid, filter immersion water, then add the water mill slurry of 1.2 times of volumes, slurry is used respectively 0.1MPa, 100MPa, 200MPa, 300MPa, 400MPa, 500MPa, 600MPa processes 15min, centrifugal again, and taking precipitate is crossed 100 mesh sieves after 40 ℃ of lower drying and crushing.The present embodiment test has only been compared ultra high pressure treatment technique to the product sensory quality, matter structure, the effect of dietary fiber and water-soluble protein content.Texture analysis adopts the TPA pattern to carry out, and chooses compression probe P/36, speed 2mm/s before test, test speed 1mm/s, speed 2mm/s after test, strain displacement 70%, induction force 5g, per second obtains the 200pps that counts, interval time 5s.Testing index: hardness (g), adhesion (gs), elasticity, cohesion, recovery; Dietary fiber content is measured and is adopted enzyme-gravimetric method; Water-soluble protein content is measured the Folin-phenol method (following examples roughly the same) that adopts.Super-pressure is to product sensory, and the effect of dietary fiber and water-soluble protein content is in Table 2.Super-pressure to the effect of products'texture in Table 3.By table 2, the 3 known increases along with ultra high pressure treatment pressure, the soluble dietary fiber of product and water-soluble protein content improve, and the sensory properties of product is also necessarily improved, strip-breaking rate reduces, and soup juice is transparent limpid, slightly redly, rehydration is better, and elasticity and bite increase.The hardness of instant noodles and adhesion reduce, and cohesion, recovery increase, and the flexibility of products taste and elasticity increase.
The effect of table 2 ultra high pressure treatment technique to product sensory quality, dietary fiber and soluble protein content
Ultra-high pressure condition The sense organ score Soluble dietary fibre content (mg/g) Water-soluble protein content (mg/g)
0.1MPa,15min 70 4.23 51.01
100MPa,15min 71 4.31 52.74
200MPa,15min 73 4.47 55.85
300MPa,15min 74 4.89 53.44
400MPa,15min 77 5.88 56.91
500MPa,15min 75 5.12 52.33
600MPa,15min 75 4.94 52.08
The effect of table 3 ultra high pressure treatment technique to products'texture
Embodiment 3 pretreating process 2(enzymolysis processing techniques) effect of product is given an example
Step according to embodiment 1.The coarse cereals of the present embodiment are kidney bean.After the kidney bean water cleans, add the long-pending water soaking of triploid, filter immersion water, then add the water mill slurry of 1.2 times of volumes, 80U cellulase for slurry (being purchased), 170U pectase (being purchased), 40U mannase (being purchased), at 50 ℃, react respectively 0h under the pH5 condition, 4h, 5h, 6h, 7h, 8h, more centrifugal, taking precipitate is crossed 150 mesh sieves after 40 ℃ of lower drying and crushing.The present embodiment test has only been compared enzymolysis processing technique to the product sensory quality, the effect of dietary fiber and water-soluble protein content.Enzymolysis is to product sensory, and the effect of dietary fiber and water-soluble protein content is in Table 4.Enzymolysis to the effect of products'texture in Table 5.Can be significantly improved soluble dietary fiber and the water-soluble protein content of product by the known enzymolysis of table 4-5, improve sensory properties and the quality of goods, along with the prolongation of enzymolysis time, product surface is smooth, and rehydration is good, good springiness, neither too hard, nor too soft, strip-breaking rate is low, and soup juice is as clear as crystal, the hardness of product and adhesion reduce, and cohesion and recovery increase.
The effect of table 4 enzymolysis processing technique to product sensory quality, dietary fiber and soluble protein content
Enzymolysis time (h) The sense organ score Soluble dietary fibre content (mg/g) Water-soluble protein content (mg/g)
0 72 4.66 53.24
4 83 24.57 54.67
5 85 33.98 56.12
6 86 46.73 57.71
7 88 55.09 58.80
8 91 60.21 59.23
The effect of table 5 enzymolysis processing technique to products'texture
Embodiment 4 pretreating process 3(germination treatment techniques) effect of product is given an example
Step according to embodiment 1.The coarse cereals of the present embodiment are black soya bean.Black soya bean soaks 24h after cleaning in 30 ℃ of water, 0, the 12h that germinates respectively under 25 ℃ of aeration conditions, 24h, 36h, 48h, rear 100 mesh sieves of crossing of dry under 40 ℃, pulverizing.The present embodiment test has only been compared germination treatment technique to the product sensory quality, the effect of dietary fiber and water-soluble protein content.Germination treatment is to product sensory, and the effect of dietary fiber and water-soluble protein content is in Table 6.Germination to the effect of products'texture in Table 7.Can be significantly improved the content of goods soluble dietary fiber, water-solubility protein and GABA by the known germination of table 6-7, the sensory properties of goods and matter structure are improved.Along with the prolongation of germinating time, the strip-breaking rate of product is low, and rehydration is good, the as clear as crystal lavender that is of soup juice, mouthfeel is slightly hard, chews strength, anti-bubble is good, and it is that the intensity of product is large that the hardness of product, adhesion, elasticity, cohesion and recovery all increase, and viscoelasticity is good.
The effect of table 6 germination treatment technique to product sensory quality, dietary fiber and soluble protein content
In his-and-hers watches 6, the Chinese of GABA describes
Table 7 germination treatment technique to products'texture effect
Germinating time (h) Hardness (g) Adhesion (gs) Elasticity Cohesion Recovery
0 2477.85 -26.946 0.699 0.612 0.482
12 3098.41 -56.025 0.737 0.668 0.539
24 3151.35 -84.922 0.878 0.674 0.480
36 3397.53 -99.861 0.900 0.689 0.527
48 3588.99 -107.342 0.947 0.699 0.631
Embodiment 5 pretreating process 4(ultramicro grinding treatment process) effect of product is given an example
Step according to embodiment 1.The coarse cereals of the present embodiment are mung bean.Mung bean is after cleaning, dry, pulverized 80 mesh sieves, then puts into ball mill, and drum's speed of rotation is 400r/min, and the agate bead of take is situated between as mill, and it is 2 that mill is situated between with the powder quality ratio, and grinding time is respectively 10min, 20min, 40min, 60min, 120min.The present embodiment test has only been compared the ultramicro grinding processing to the product sensory quality, the impact of dietary fiber and water-soluble protein content.Ultramicro grinding is processed product sensory, and the impact of dietary fiber and water-soluble protein content is in Table 8.Ultramicro grinding on the impact of products'texture in Table 9.Can significantly improve goods soluble dietary fiber and water-soluble protein content by the known ultramicro grinding of table 8-9, the sensory properties of goods and matter structure are improved.
The effect of table 8 ultramicro grinding treatment process to product sensory quality, dietary fiber and soluble protein content
The ultramicro grinding time (min) The sense organ score Soluble dietary fibre content (mg/g) Water-soluble protein content (mg/g)
0 70 4.15 51.51
10 78 8.75 56.86
20 86 39.81 59.62
40 86 42.36 60.76
60 89 45.21 58.90
120 79 38.47 60.18
The effect of table 9 ultramicro grinding treatment process to products'texture
Embodiment 6 coarse cereals addition effects for example
Step according to embodiment 1.The coarse cereals of the present embodiment are pea.The coarse cereals pretreatment adopts germination treatment technique.Peas soaks 24h after cleaning in 30 ℃ of water, and the 36h that germinates under 25 ℃ of aeration conditions crosses 120 mesh sieves after 40 ℃ of lower drying and crushing.The Peas addition is respectively 20%, 30%, 40%, 50%, 60%.The present embodiment has only compared the effect of pea addition to the product sensory quality.Result shows, the pea addition is when 20-30%, and the organoleptic quality of product is without the conspicuousness gap.When the pea addition reaches 50%, the product strip-breaking rate increases, and mouthfeel is more coarse, and bite is general.When the pea addition reaches 60%, the strip-breaking rate of product further increases and easy-formation not, coarse mouthfeel, and muddy soup, without bite.
Embodiment 7 quality improver additive effects for example
Step according to embodiment 1.The coarse cereals of the present embodiment are corn.The coarse cereals pretreatment adopts the ultramicro grinding treatment process.Corn is after cleaning, dry, pulverized 80 mesh sieves, then puts into ball mill, and drum's speed of rotation is 400r/min, and the agate bead of take is situated between as mill, and it is 2 that mill is situated between with the powder quality ratio, and grinding time is respectively 60min.The present embodiment is 6% at the Gluten addition, and composite phosphate addition 0.3%, in the situation of monoglyceride addition 0.2%, only changes the addition of converted starch, according to embodiment 1, makes coarse cereals instant noodle and carries out subjective appreciation.When the converted starch addition is 6-7%, the rehydration of product is good, neither too hard, nor too soft ,Jing road, but anti-bubble is poor, and when the converted starch addition is 8-10%, the rehydration of product is good, mouthfeel, anti-bubble is all better.
Embodiment 8 gives an example with single coarse cereals or its combinations produce coarse cereals instant noodle
The present embodiment only changes the kind of coarse cereals raw material, be combined as raw material production coarse cereals instant noodle with single coarse cereals kind or its, the coarse cereals pretreatment adopts enzymolysis processing technique (except potato and sweet potato), after the coarse cereals water cleans, add the long-pending water soaking of triploid, filter immersion water, the water mill slurry that adds again 1.2 times of volumes, slurry 80U cellulase, 170U pectase, 40U mannase, at 50 ℃, react respectively 6h under the pH5 condition, more centrifugal, taking precipitate is crossed 150 mesh sieves after 40 ℃ of lower drying and crushing.Its processing step is with reference to the condition (comprising each additive quality and quantity) of embodiment 1, the coarse cereals instant noodle subjective appreciation analysis in table 10 that raw material of each combination is produced.
Table 10 different material combination and products thereof sensory evaluation
The explanation of table 10: the full marks of each hurdle scoring are 100 minutes.

Claims (6)

1. a coarse cereals instant noodle, is characterized in that component is major ingredient, high gluten wheat flour, and auxiliary material and water, proportioning by weight is as follows:
Major ingredient:
Cross coarse cereal powder 20-80 part of 100-150 mesh sieve;
High gluten wheat flour 20-80 part;
Auxiliary material:
Described coarse cereal powder is mung bean, black soya bean, kidney bean, pea, broad bean, red bean, corn, potato, one of them of sweet potato or the powder that its combination is made;
It prepares according to the following step:
Its step comprises the preparation of pretreatment of raw material and face liquid, mix and face, slaking, calendering, cut, steam, moulding, dry be the face cake;
1) select full grains complete, without going mouldy, clean without the coarse cereals water of disease and pest, then the long-pending water soaking with the coarse cereals triploid, filter immersion water, then add the water mill slurry of 1.2 times of volumes, obtains slurry 1;
2) the super-pressure experimental machine of gained slurry 1 use 100-1000MPa is processed to 10-30min, obtain material 2: or by the pectase of the cellulase of the slurry of gained 1 use 60-120U, 150-200U and 30-80U mannase, at 5060 ℃, enzyme digestion reaction 4-12h under the pH4-5 condition, obtain material 3; Or soaking 12-24h after coarse cereals are cleaned under 20-35 ℃, the 3-48h that germinates under 20-35 ℃, every the 0.5-2h trickle once, obtain material 4; Again by the material of gained 2,3,4 40 ℃ of lower crushed after being dried, cross the 100-150 mesh sieve, obtain screenings; Or dry under 40-50 ℃ after the coarse cereals water is cleaned, cross 80 mesh sieves after pulverizing with pulverizer, then the powder after sieving is crushed to the 100-200 order with micronizer, obtain the Ultramicro-powder particle, material 5;
3) press formula ratio, salt, dietary alkali, composite phosphate is soluble in water, and monoglyceride need first be prepared into hydrate and be added to the water, fully stirs, and obtains composite solution 1;
4) press formula ratio, by step 2) coarse cereal powder that obtains, and high gluten wheat flour, Gluten, converted starch mixes, and obtains material 6;
5) composite solution 1 that the material 6 step 4) obtained and step 3) obtain mixes in dough mixing machine, and the dough mixing machine rotating speed is 50-100r/min, and Mixing time is 10-30min, obtains material 7;
6) material 7 step 5) obtained is placed in standing 15-40min under aging machine or natural conditions, makes the free water content in dough reduce and make moisture distribution even, obtains material 8;
7) material 8 step 6) obtained is placed in calender, and to be calendered to thickness be the 0.6-1mm musculus cutaneus, obtains material 9;
8) material 9 use cutting cutters are cut into to the noodles that width is 0.1-0.5mm by musculus cutaneus, obtain material 10;
9) material 10 is steamed to 5-15min, make the abundant gelatinization of noodles, through the cotton ginning moulding, obtain material 11;
10) by material 11 first through microwave drying again through heated-air drying, Microwave Treatment dosage is 500-700KW/kg, the processing time is 2-5min; Heated-air drying is first hot and humid dry 0.5-2h, reducing temperature and humidity drying again, the baking temperature of described hot and humid drying stage is 60-80 ℃, relative humidity is 40-70%, the baking temperature of described reducing temperature and humidity drying stage is 20-40 ℃, and relative humidity is 10-30%; Making the final water content in the face cake is 10-13%, obtains the coarse cereals instant noodle finished product.
2. coarse cereals instant noodle according to claim 1, is characterized in that, proportioning by weight is as follows:
Major ingredient:
Cross coarse cereal powder 30-60 part of 100-150 mesh sieve;
High gluten wheat flour 40-70 part;
Auxiliary material:
3. coarse cereals instant noodle according to claim 1 and 2, is characterized in that, proportioning by weight is as follows:
Major ingredient:
Cross coarse cereal powder 40-50 part of 100-150 mesh sieve;
High gluten wheat flour 50-60 part;
Auxiliary material:
4. the production method of a coarse cereals instant noodle, is characterized in that component is major ingredient, high gluten wheat flour, and auxiliary material and water, proportioning by weight is as follows:
Major ingredient:
Cross coarse cereal powder 20-80 part of 100-150 mesh sieve;
Wheat flour 20-80 part;
Auxiliary material:
Described coarse cereal powder is mung bean, black soya bean, kidney bean, pea, broad bean, red bean, corn, potato, one of them of sweet potato or the powder that its combination is made;
It prepares according to the following step:
Its step comprises the preparation of pretreatment of raw material and face liquid, mix and face, slaking, calendering, cut, steam, moulding, dry be the face cake;
1) select full grains complete, without going mouldy, clean without the coarse cereals water of disease and pest, then the long-pending water soaking with the coarse cereals triploid, filter immersion water, then add the water mill slurry of 1.2 times of volumes, obtains slurry 1;
2) the super-pressure experimental machine of gained slurry 1 use 100-1000MPa is processed to 10-30min, obtain material 2: or by the pectase of the cellulase of the slurry of gained 1 use 60-120U, 150-200U and 30-80U mannase, at 50-60 ℃, enzyme digestion reaction 4-12h under the pH4-5 condition, obtain material 3; Or soaking 12-24h after coarse cereals are cleaned under 20-35 ℃, the 3-48h that germinates under 20-35 ℃, every the 0.5-2h trickle once, obtain material 4; Again by the material of gained 2,3,4 40 ℃ of lower crushed after being dried, cross the 100-150 mesh sieve, obtain screenings; Or dry under 40-50 ℃ after the coarse cereals water is cleaned, cross 80 mesh sieves after pulverizing with pulverizer, then the powder after sieving is crushed to the 100-200 order with micronizer, obtain the Ultramicro-powder particle, material 5; 3) press formula ratio, salt, dietary alkali, composite phosphate is soluble in water, and monoglyceride need first be prepared into hydrate and be added to the water, fully stirs, and obtains composite solution 1;
4) press formula ratio, by step 2) coarse cereal powder that obtains, and high gluten wheat flour, Gluten, converted starch mixes, and obtains material 6;
5) composite solution 1 that the material 6 step 4) obtained and step 3) obtain mixes in dough mixing machine, and the dough mixing machine rotating speed is 50-100r/min, and Mixing time is 10-30min, obtains material 7;
6) material 7 step 5) obtained is placed in standing 15-40min under aging machine slaking or natural conditions, makes the free water content in dough reduce and make moisture distribution even, obtains material 8;
7) material 8 step 6) obtained is placed in calender, and to be calendered to thickness be the 0.6-1mm musculus cutaneus, obtains material 9;
8) material 9 use cutting cutters are cut into to the noodles that width is 0.1-0.5mm by musculus cutaneus, obtain material 10;
9) material 10 is steamed to 5-15min, make the abundant gelatinization of noodles, through the cotton ginning moulding, obtain material 11;
10) by material 11 first through microwave drying again through heated-air drying, Microwave Treatment dosage is 500-700KW/kg, the processing time is 2-5min; Heated-air drying is first hot and humid drying, reducing temperature and humidity drying again, the baking temperature of hot and humid drying stage is 60-80 ℃, relative humidity is 40-60%, the baking temperature of described reducing temperature and humidity drying stage be 20-40 ℃ of relative humidity be 10-30% to make the final water content of face cake be 10-13%, obtain the coarse cereals instant noodle finished product.
5. method according to claim 4, is characterized in that, proportioning by weight is as follows:
Major ingredient:
Cross coarse cereal powder 30-60 part of 100-150 mesh sieve;
High gluten wheat flour 40-70 part;
Auxiliary material:
6. according to the described method of claim 4 or 5, it is characterized in that, proportioning by weight is as follows:
Major ingredient:
Cross coarse cereal powder 40-50 part of 100-150 mesh sieve;
High gluten wheat flour 50-60 part;
Auxiliary material:
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