CN103815287A - Imitated whole-wheat fermented nutritious noodle and production method thereof - Google Patents
Imitated whole-wheat fermented nutritious noodle and production method thereof Download PDFInfo
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- CN103815287A CN103815287A CN201410034313.9A CN201410034313A CN103815287A CN 103815287 A CN103815287 A CN 103815287A CN 201410034313 A CN201410034313 A CN 201410034313A CN 103815287 A CN103815287 A CN 103815287A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
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Abstract
The invention belongs to the technical field of foods. On the basis of the current noodle production, the production cost is not increased, the nutritional ingredients of the noodle are increased by mainly adjusting the production process, and the invention provides an imitated whole-wheat fermented nutritious noodle and a production method thereof. Flour, salt, yeast, wheat bran and walnut protein powder are processed to a scale to produce the noodle. Liquid and flour are extracted from the wheat bran, the lacked nutrient substances of wheat bran are supplemented in the premise that the organoleptic quality of the noodle is not influenced, and the nutrient substances are further strengthened and increased through a fermentation technology. The product has the characteristics of wide adaptability, high popularization and application values and the like and is especially suitable for old people and children to eat. The production process is simple, and additional equipment is not needed. The noodle has rich nutrient and a good taste, and is not easily broken and is easily digested after being cooked. The noodle has health functions of preventing aging, resisting cancer and the like. The application of the noodle is of great significance on promoting the development of agriculture, increasing the incomes of farmers and improving the living standard and quality of life of people.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of imitative whole wheat fermented type alimentary paste and preparation method thereof.
Background technology
Noodles are a kind of very ancient food, originate from China, have history of long standing and well established.Between Chinese Eastern Han Dynasty year, there is record, exceeded so far in 1 thousand 9 hundred.Have in the market many kinds of noodles, comprise various vermicelli, instant noodles etc., although make formula and slightly difference of concrete technology, its essence is all similar with traditional method for making noodles, and trophic function composition does not improve." a kind of preparation method of health nutritious noodle " (application number/patent No.: 200610200466), be mainly made by flour, polypeptide, safflower extract, Bitter Melon P.E, wild smoked plum extract part and Semen Tritici aestivi polypeptide is for example disclosed in prior art." a kind of alimentary paste " (application number/patent No.: 200610043741.3), just added milk, pepper powder and Galbitang in the making formula of traditional noodles, other are all unchanged of Sun Maohe.It has studied " a kind of preparation method of wrapper noodles " (application number/patent No.: 200910191530.8), added 50g hawthorn in noodles, formed through fermentation in 30 minutes, do not formed the due feature of fermented dough because fermentation time is short in detail Song.Wide " a kind of health-care nutritious noodle " (application number/patent No.: CN03114488.8) waiting of Song Sheng is only in dough, to add a certain proportion of asparagus juice and konjaku flour.
In China's 2010 editions " Chinese composition table of foods ", the main soluble nutritious components of wheat bran is as follows: B
1content reaches 0.3mg/100g, B
2reach 0.3mg/100g, phosphorus 682mg/100g, selenium 7.12 μ g/100g, potassium 682mg/100g, calcium 206mg/100g, zinc 5.98mg/100g, copper 2.03mg/100g, manganese 10.85mg/100g, and several amino acids etc.
There is in the market the product such as whole-wheat bread, Graham cracker, but there is not yet whole wheat noodles, tracing it to its cause may be directly to add wheat bran can directly affect the mouthfeel of noodles, and the method for utilizing wheat bran extract and face to make imitative whole wheat health nutritious noodle after fermentation also has no report.
The researchs such as Wang Hua show, in wheat, lysine, threonine and isoleucine content are lower, are the limiting amino acids in wheat.Wherein in wheat, lysine content is 3.65mg/g, and threonine content is 4.09mg/g, and isoleucine content is 4.47mg/g.And lysine content is about 16.5mg/g in walnut dregs, threonine content is 16.5mg/g, and isoleucine content is 20.3mg/g.By adding walnut dregs powder, can improve the limiting amino acid content in wheat, thereby improve the nutritive value of wheat.
Data and experimental study show according to the study, and the many nutritional labelings of dough after fermentation are than unfermentable height, and more easily digest and assimilate, and yeast or a kind of very strong polyphenoils after fermentation, can protect liver, also have certain detoxication.By fermentation, protein content increases dough; The phytic acid that affects the element absorption such as calcium, magnesium, iron in dough fermentation process can be decomposed, thereby improves absorption and the utilization of human body to these mineral nutrients; Study and find that polyphenol content has wherein improved 13.6% through dough fermentation according to us.Polyphenol is a kind of natural, there are some researches show that polyphenol can effectively remove the free radical in human body, and cancer and aging are played to prevention effect, can reduce the disease risks such as cardiovascular and cerebrovascular, diabetes, has antibacterial, anti-inflammatory and antiviral effect.
Summary of the invention
The object of the invention is, on the basis of existing noodle production, does not increase production cost, mainly improves the nutritional labeling of noodles by adjusting production technology, and a kind of imitative whole wheat fermented type alimentary paste and preparation method thereof is provided.
The present invention adopts following technical scheme to realize:
A kind of imitative whole wheat fermented type alimentary paste, is formed by the Raw material processing of following component: flour 100kg, salt 0.1 ~ 1Kg, yeast 0.3～1kg, wheat bran 10Kg, walnut dregs powder 2.8～3.2kg.
The best proportioning of components by weight percent of each raw material is: flour 100kg, salt 0.5Kg, yeast 0.5kg, wheat bran 10Kg, walnut dregs powder 3kg.
Preparation method is: for wheat bran, 1:25, temperature are to soak 1 hour under the water room temperature condition of 25-35 ℃, filter, supernatant for and face; After mixing, the each component of raw material in 35～37 ℃ of condition bottom fermentation 1.5～3h, adds the acidity of alkali face adjusting dough, then compressing tablet, tangent plane.
In the invention process process, take in proportion raw material, put into container mixing, stirring, compressing tablet, tangent plane etc., the present invention both can be processed into vermicelli, instant noodles, also can be processed into various new fresh noodles.
The noodles of producing according to formula of the present invention, nutritious, the time of boiling is short, boil rear unbroken noodles, soft mouth feel lubricious, easily digest and assimilate, be specially adapted to the elderly and children edible.
In the present invention: wheat bran contains abundant dietary fiber, be the nutrient of needed by human, can improve the fibre composition in food, can improve constipation situation, can impel the excretion of fat and nitrogen simultaneously, significant to the preventive and therapeutic effect of clinical common fiber shortage property disease; Owing to having taken in high fibre composition, thereby can reduce the discharge of the steroids in ight soil, and the main boundary metabolic process of cholesterol in human body is the excretion by ight soil, so can make serum cholesterol decline, atherosclerotic formation is slowed down; Can contribute to prevent colon and the carcinoma of the rectum; Estrogenic content in blood can be reduced, breast cancer can be prevented; The B family vitamin containing in wheat bran, is bringing into play many functions in vivo, but also is indispensable nutritional labeling in food eubolism.Oxidation is the biggest threat of body aging, and wheat bran extract is stronger to the removing ability of DPPH, has stronger antioxidation activity; There is stronger reducing power.Wheat bran changes into soluble dietary fiber by fermentation by insoluble dietary fiber, makes noodles more be easy to digestion.
As the accessory substance after squeezing or extraction liquefaction, in walnut dregs, protein content accounts for 30% ~ 50% of walnut dry weight.In walnut protein, 18 seed amino acids are complete, and 8 kinds of essential amino acids content are moderate, be a kind of protein resource of high-quality, but its utilization rate are very low, are often used as feed and undersell; In the present invention, use the powder process of walnut dregs institute not only fat content obviously reduce, and improve the protein content in noodles, take full advantage of the accessory substance after processing of farm products, improved the nutritional labeling of product, improve again the comprehensive utilization value of other crops, due in manufacturing process, flour has been fermented, protein digestion in walnut dregs is micromolecular protein or amino acid, is beneficial to the absorption of human body.
The present invention, on the basis of existing noodle production, does not increase production cost, improves the nutritional labeling of noodles by adjusting production technology.These noodles not only processing technology are simple, and production cost is low, and nutritious.Show according to Primary Study, sensory of noodles is good, easily digests and assimilates, and is specially adapted to the elderly and children edible.
The present invention, by adding the mode of wheat bran extract, reaches nutrition covering, does not affect again aesthetic quality.This alimentary paste manufacture craft is improved nutritional labeling and is improved digestibility and health care thereof by fermentation on the one hand, can grind the minerals and vitamins of middle loss by fortified flour on the other hand with wheat bran extract and face.For improving the protein effective rate of utilization in noodles, add walnut dregs powder after walnut oil expression etc.By the accessory substance after processing of farm products is made full use of, improve the nutritional labeling of product, improve again the comprehensive utilization value of other crops.
Accompanying drawing explanation
Fig. 1 is the impact on wheat bran polyphenol extraction effect of the ethanol of variable concentrations; Fig. 2 is the measurement result of hexichol being removed to ability for bitter taste acyl group free radical (DPPH); Fig. 3 is the measurement result to high price iron reducing power.
The specific embodiment
For describing the present invention in detail, below in conjunction with specific embodiment, the present invention is described in further detail.About with face water consumption, can adjust according to the difference of final products.
Embodiment 1: a kind of imitative whole wheat fermented type alimentary paste, takes flour 100kg, salt 0.1Kg, yeast 0.3kg, wheat bran 10Kg, walnut dregs powder 2.8kg.For wheat bran, 1:25, temperature are to soak 1 hour under the water room temperature condition of 25 ℃, filter, supernatant for and face; After the each component of raw material mixes, after 35 ℃ of condition bottom fermentation 1.5h, compressing tablet, tangent plane are made vermicelli, instant noodles or new fresh noodle.Walnut dregs powder used is that the walnut dregs after walnut oil expression was pulverized to 40 mesh sieve gained.
Embodiment 2: a kind of imitative whole wheat fermented type alimentary paste, takes flour 100kg, salt 0.5Kg, yeast 0.5kg, wheat bran 10Kg, walnut dregs powder 3kg.For wheat bran, 1:25, temperature are to soak 1 hour under the water room temperature condition of 30 ℃, filter, supernatant for and face; After the each component of raw material mixes, after 36 ℃ of condition bottom fermentation 2h, add alkali face, stir, compressing tablet, tangent plane are made vermicelli, instant noodles or new fresh noodle.Walnut dregs powder used is that the walnut dregs after walnut oil expression was pulverized to 40 mesh sieve gained.
Embodiment 3: a kind of imitative whole wheat fermented type alimentary paste, takes flour 100kg, salt 0.6Kg, yeast 0.6kg, wheat bran 10Kg, walnut dregs powder 3.1kg.For wheat bran, 1:25, temperature are to soak 1 hour under the water room temperature condition of 35 ℃, filter, supernatant for and face; After the each component of raw material mixes, after 37 ℃ of condition bottom fermentation 2.5h, add alkali face, stir, compressing tablet, tangent plane are made vermicelli, instant noodles or new fresh noodle.Walnut dregs powder used is that the walnut dregs after walnut oil expression was pulverized to 40 mesh sieve gained.
Embodiment 4: a kind of imitative whole wheat fermented type alimentary paste, takes flour 100kg, salt 1Kg, yeast 1kg, wheat bran 10Kg, walnut dregs powder 3.2kg.For wheat bran, 1:25, temperature are to soak 1 hour under the water room temperature condition of 32 ℃, filter, supernatant for and face; After the each component of raw material mixes, after 37 ℃ of condition bottom fermentation 3h, add alkali face, stir, compressing tablet, tangent plane are made vermicelli, instant noodles or new fresh noodle.Walnut dregs powder used is that the walnut dregs after walnut oil expression was pulverized to 40 mesh sieve gained.
Experimental example 1: be the mineral matter in enriched noodles, Cobastab
2with the content of polyphenols, with water extract and the face of wheat bran.Conventionally polyphenols all adopts the organic solvent assisted extraction such as ethanol, in order to compare the difference of the two, has done following test and has compared.
Concrete grammar is: be to soak 1 hour under the water room temperature condition of 25-35 ℃ 1:25, temperature for wheat bran, filter, supernatant is for subsequent use; Meanwhile, identical with flooding condition in the situation that, use the ethanol of variable concentrations that the wheat bran of same amount is soaked, filtered, extract supernatant, the extraction effect of the ethanol of research variable concentrations to wheat bran polyphenol, the results are shown in Figure 1.
As shown in Figure 1, the recovery rate difference of the ethanolic solution of variable concentrations to polyphenols, the ethanolic solution recovery rate that wherein volume fraction is 10% is the highest.And adopting water to make extract, polyphenol recovery rate is 5.21mg/g, is 86.3% of 10% ethanolic solution extracted amount.Therefore,, in order not increase production cost, adopting water to soak wheat bran is feasible in theory.On the other hand, mouthfeel aspect has overcome the harsh feeling that direct use wheat bran brings, and local flavor aspect has overcome the wheat bran taste that direct use wheat bran brings, and color and luster aspect is also far superior to directly add the noodles that wheat bran is produced.In a word, consider from the color, smell and taste aspect of noodles, add wheat bran extract and be all better than the noodles that direct interpolation wheat bran is produced.
Experimental example 2: the Primary Study of the antioxidation activity to wheat bran extract:
1. pair hexichol is removed the mensuration of ability for bitter taste acyl group free radical (DPPH): in tool plug test tube, adding 2ml concentration is 2 × 10
-4the DPPH ethanol solution of mol/L, then add 2ml antioxidant (the wheat bran extract of variable concentrations gradient, V
c, BHT) ethanolic solution, mix, under room temperature, leave standstill after 30min, 517nm place records light absorption value A
2, measure 2ml concentration is 2 × 10 simultaneously
-4the light absorption value A of the DPPH ethanol solution of mol/L and 2ml absolute ethyl alcohol mixed liquor
0, and the light absorption value A of 2ml antioxidant and 2ml absolute ethyl alcohol mixed liquor
1.Calculate the clearance rate of DPPH free radical:
Clearance rate (%)=[A of DPPH free radical
0-(A
2-A
1)]/A
0× 100.
In formula: A
0the absorbance of-2.0mLDPPH solution+2.0mL absolute ethyl alcohol; A
1the absorbance of-2.0mL sample solution+2.0mL absolute ethyl alcohol; A
2the absorbance of-2.0mL DPPH solution+2.0mL sample solution.
Experimental result as shown in Figure 2, to the removing ability sequence of DPPH is: 50% ethanol eluate (wheat bran extract purified 1) >30% ethanol eluate (wheat bran extract purified 2) >V
c>BHT; And along with the increase of concentration, above-mentioned four kinds of materials strengthen gradually to the removing ability of DPPH, non-oxidizability strengthens.Visible, wheat bran extract is better than V to the removing ability of DPPH
cand BHT, and the removing ability of 50% eluent is better than 30% eluent.
2. the mensuration of high price iron reducing power: draw the FeCl that 2.5mL concentration is 20mmol/L
36H
2o solution, the TPTZ solution that is 10mmol/L with 2.5mL concentration and 25mL concentration are 300mmol/L(pH3.6) acetate buffer mix.Draw this mixed liquor 1.8mL in 37 ℃ of water-baths, add successively 180 μ L distilled water and 60 μ L antioxidant (the wheat bran extract of each concentration gradient, V
c, BHT), reaction 30min after, under 593nm, read absorbance A.FRAP value is larger, shows the Fe being reduced by polyphenoils
2+more, the antioxidation activity of this material is stronger.Vc and BHT are as positive control, with FeSO
4solution does calibration curve.Result is expressed as mg Fe (II)/g dry weight.Can obtain FeSO by linear regression analysis
4concentration (X) and its regression equation at 593nm place light absorption value (Y) be y=0.4742 x+0.0181, coefficient R
2=0.9971.
As shown in Figure 3, above Antioxidative Factors according to the sequence of FRAP value is experimental result: 50% ethanol eluate (wheat bran extract purified 1) >30% ethanol eluate (wheat bran extract purified 2) >V
c>BHT.Result of study shows under this experimental study condition, and in the Antioxidative Factors of same concentrations, the oxidation resistance of wheat bran extract is the strongest.
Claims (4)
1. an imitative whole wheat fermented type alimentary paste, is characterized in that: processed by following raw materials according: flour 100kg, salt 0.1 ~ 1Kg, yeast 0.3～1kg, wheat bran 10Kg, walnut dregs powder 2.8-3.2kg.
2. the imitative whole-wheat nutritional noodles of a kind of fermented type according to claim 1, is characterized in that: processed by following raw materials according: flour 100kg, salt 0.5Kg, yeast 0.5kg, wheat bran 10Kg, walnut dregs powder 3kg.
3. the imitative whole-wheat nutritional noodles of a kind of fermented type according to claim 1 and 2, is characterized in that, preparation method is: wheat bran for, 1:25, temperature are to soak 1 hour under the water room temperature condition of 25-35 ℃, filter, and supernatant is used for and face; After mixing, the each component of raw material in 35～37 ℃ of condition bottom fermentation 1.5～3h, adds the acidity of alkali face adjusting dough, then compressing tablet, tangent plane.
4. the imitative whole-wheat nutritional noodles of a kind of fermented type according to claim 1 and 2, is characterized in that: described walnut dregs powder is that the walnut dregs after walnut oil expression was pulverized 40 mesh sieve gained.
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| CN112535256B (en) * | 2020-12-03 | 2022-03-22 | 江南大学 | Processing method of whole wheat noodles |
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