CN103844194A - Preparation method of low-protein whole-wheat nutritional noodles - Google Patents
Preparation method of low-protein whole-wheat nutritional noodles Download PDFInfo
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- CN103844194A CN103844194A CN201410108661.6A CN201410108661A CN103844194A CN 103844194 A CN103844194 A CN 103844194A CN 201410108661 A CN201410108661 A CN 201410108661A CN 103844194 A CN103844194 A CN 103844194A
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Abstract
The invention relates to a preparation method of low-protein whole-wheat nutritional noodles, and belongs to the technical field of food processing. By limiting an adding way of wheat bran, a dosage ratio of wheat starch to wheat bran being 1:(6-8), adding amount of water being 17%-19% and extrusion parameters (temperatures of regions I, II and III of a machine barrel being 70 DEG C-80 DEG C, 90 DEG C-100 DEG C, and 110 DEG C-120 DEG C in sequence, and rotation speed of a screw rod being 50r/minute-60r/minute), the invention provides a preparation method of the low-protein whole-wheat nutritional noodles which have the shape and mouthfeel the same as those of conventional noodles. Specifically, the low-protein whole-wheat nutritional noodles are strip-shaped and straight, uniform in thickness and smooth in surface, have color and smell of the wheat, are not broken and sticky after being cooked, soft, but strong and tough; physical and chemical parameters of the low-protein whole-wheat nutritional noodles are as follows: moisture is not greater than 12.5%, broken flour rate is not greater than 4.1%, cooked broken rate is not greater than 4% and acidity (oT) is not greater than 2.9.
Description
Technical field
The preparation method that the present invention relates to a kind of low albumen whole-wheat nutritional noodles, belongs to food processing technology field.
Background technology
Along with people's growth in the living standard, the diabetic of China is more and more, and dietetic nutrition treatment is the basis of all treating diabetes, is any stage prevention and the requisite measure of control diabetes in diabetes natural history.Diabetic nephropathy is one of main complication of diabetes, and it is the PE being caused by the glomerulus microangiopathies due to diabetes and filters extremely, finally can develop into uremia, is one of diabetic's main causes of death.Low protein diet is the major requirement of diabetic nephropathy dietetic nutrition treatment, and the decline to urinary albumin clearance rate and glomerular filtration rate(GFR is produced favorable influence by the intake that reduces protein, also can slightly slow down kidney exhaustion process.And protein can not store in vivo, after unnecessary protein energy supply, decomposite nitrogen-containing products and discharge in body, high-protein diet can increase the weight of the burden of kidney.The intake of protein is controlled at 0.8g(kgd) left and right, except limit protein matter intake, also will be take the animal origin good protein of high biological value as main, as lean meat, egg, cow's milk etc.Noodles are one of traditional staple foods of China resident, and the Flour product forming by calendering take wheat flour as raw material is well received with its good mouthfeel and convenience.Wheat gluten does not belong to high-quality protein because lysine lacks, and Diabetic Nephropathy patients is limited to eat noodles.For the high problem of protein content in traditional noodles, CN103355587 discloses a kind of preparation method of low albumen noodles, take at least one in wheaten starch, cornstarch and farina as raw material, adopt gelatinization extrusion process, prepared noodles can gelatinization in the time of poach.But, adopting the noodles prepared of the method, its outward appearance, mouthfeel are similar to bean vermicelli, larger with noodles difference; Cannot be used as noodles accepts.In addition, these low albumen noodles, its main nutrient composition is starch, and nutritional labeling is single, and value does not keep healthy.
Wheat bran is the main source of dietary fiber, and up to 46%, wherein araboxylan is about 70%, and cellulose is about 24%, β-(1 → 3) (1 → 4) glucan and is about 6%, also has in addition a small amount of Ah's glycosyl galactose, glucan and xylan.Dietary fiber is not digested absorption and plant edible part or the similar thing of carbohydrate that can all or part ofly be fermented in large intestine in people's small intestine.Dietary fiber comprises non-starch based polysaccharide and resistance compound sugar, the similar thing of carbohydrate, lignin and corresponding plants material.Dietary fiber has the blood sugar of reduction effect, and the more adjustable abnormal metabolism symptom relevant to insulin resistance, comprises not tolerance of glucose, insulin resistance, center obesity etc., Dietary Fiber Lowering Blood Glucose is main relevant with its physical property (as dissolubility, viscosity etc.).Many expert advices should be take scientific and reasonable dietetic treatment as main to diabetes mellitus prevention and treatment, and dietary fiber especially high-quality dietary fiber food is diabetic's optimal selection.For diabetic, in diet, add 20 g left and right dietary fibers every day, can fine reduction body in blood sugar level, make that sb.'s illness took a favorable turn.
For the health care that improves low albumen noodles is worth, inventor attempts to add wheat bran in the preparation process of low albumen noodles.In process of the test, find, the interpolation form of wheat bran, addition difference, color and luster, mouthfeel and the physical and chemical parameter of the low albumen noodles that obtain have significant difference; Sometimes even cannot obtain the noodles of moulding.In addition, even if adding under the condition of equivalent wheat bran, consumption, the gelatinization squeezing parameter of water change, and bring marked change still can to color and luster, mouthfeel and the physical and chemical parameter of noodles.
Summary of the invention
The object of the invention is to: by limiting the amount ratio that adds mode, wheaten starch and wheat bran, addition and the extrudingization parameter of water of wheat bran, provide the preparation method of a kind of form, low albumen whole-wheat nutritional noodles that mouthfeel is identical with traditional noodles.
The preparation method of low albumen whole-wheat nutritional noodles of the present invention, the steps include:
(1) preparation of low albumen wheat-bran fiber powder
Adopt enzymatic isolation method to remove fat and protein wherein in wheat bran, then ultramicro grinding, to 500-600 order, obtains low albumen wheat-bran fiber powder;
(2) modified mixing
After low albumen wheat-bran fiber powder and wheaten starch are mixed by the mass ratio of 1:6-8, in mixer, add water fully to mix thoroughly; Amount of water is the 17%-19% of low albumen wheat-bran fiber powder and wheaten starch total amount;
(3) gelatinization extrusion molding
The material that step (2) is obtained is sent into single-screw extrusion machine material is pushed to gelatinization, obtains fresh noodle;
Concrete technological parameter is: the temperature in machine barrel 1,2,3 districts is followed successively by 70-80 ℃, 90-100 ℃, 110-120 ℃, screw speed 50r/min-60r/min;
(4) aging, dry
By fresh noodle aging 8-12h under field conditions (factors), be then 13-14wt% in 30-35 ℃ of dry moisture.
Above-mentioned preparation method, preferred, in step (2), the mass ratio of low albumen wheat-bran fiber powder and wheaten starch is 1:6; Amount of water is 18%.
Above-mentioned preparation method, preferred, in step (3), the temperature in machine barrel 1,2,3 districts is followed successively by 75 ℃, 98 ℃, 113 ℃, screw speed 57.8r/min.
Above-mentioned preparation method, enzymatic isolation method is prepared the technological parameter such as consumption, enzymatic hydrolysis condition of the selecting of the related enzyme of low albumen wheat-bran fiber powder, enzyme in step (1), and those skilled in the art can regulate as the case may be voluntarily.Concrete operation step of the present invention is as follows: by wheat bran ultramicro grinding to 500 order, then add the lipase of wheat bran quality 0.2%, then to add water to liquid ratio be 1:7; By this mixed liquor under 40 ℃ of conditions after enzymolysis 1h, in 100 ℃ of enzyme 5min that go out; Then, add the alkali protease of wheat bran quality 0.3%, enzyme 5min goes out after 50 ℃, PH10 enzymolysis 1h under 100 ℃ of conditions; By gained enzymolysis liquid centrifugal 10min under 3000rpm condition, supernatant discarded, take off layer; To the water that adds 3 times of its volumes in subnatant, 3000rpm, centrifugal 10min, supernatant discarded, take off layer; Repeated centrifugation washing operation 4 times, be neutral and without muddiness to supernatant; Lower sediment is dried at 85 ℃ to moisture be 4%, ultramicro grinding to 500 order, obtains low albumen wheat-bran fiber powder.
Beneficial effect
Preparation method of the present invention, the granularity of low albumen wheat-bran fiber powder is defined as to 500-600 order, the mass ratio of low albumen wheat-bran fiber powder and wheaten starch is defined as to 1:6-8, the addition of water is defined as to 17%-19%, and by adjusting gelatinization squeezing parameter, make the form of prepared low albumen whole-wheat nutritional noodles all identical with common noodles with mouthfeel.Specifically, low albumen whole-wheat nutritional noodles of the present invention, bar shaped is straight and upright, even thickness, any surface finish, has the intrinsic color and luster of wheat, smell, boils rear non muddy soup, does not stick to one's teeth, softness has bite; Its physical and chemical parameter is: moisture (%)≤12.5, tell slurry (%)≤4.1, ripe disconnected rate (%)≤4, acidity (oT)≤2.9.Noodles prepared by the present invention, although removed the protein in wheat, have still kept the distinctive wheat fragrance of traditional noodles and color and luster; Its organoleptic quality is easily accepted.In addition, add low albumen wheat-bran fiber powder by starch gelatinization, make the nutritional labeling equilibrium in noodles, meet normal dietary.
The specific embodiment
Single-screw extrusion machine used in following embodiment and comparative example, matches hundred promise Machinery Co., Ltd.s by Shandong and produces, and model is DLG100.
Embodiment 1
By wheat bran ultramicro grinding to 500 order, then add the lipase of wheat bran quality 0.2%, then to add water to liquid ratio be 1:7.By this mixed liquor under 40 ℃ of conditions after enzymolysis 1h, in 100 ℃ of enzyme 5min that go out; Then, add the alkali protease of wheat bran quality 0.3%, enzyme 5min goes out after 50 ℃, PH10 enzymolysis 1h under 100 ℃ of conditions.By gained enzymolysis liquid centrifugal 10min under 3000rpm condition, supernatant discarded, take off layer.To the water that adds 3 times of its volumes in subnatant, 3000rpm, centrifugal 10min, supernatant discarded, take off layer.Repeated centrifugation washing operation 4 times, be neutral and without muddiness to supernatant.Lower sediment is dried at 85 ℃ to moisture be 4%, ultramicro grinding to 500 order, gets final product to obtain low albumen wheat-bran fiber powder.After low albumen wheat-bran fiber powder and wheaten starch (market purchase) are mixed by the mass ratio of 1:6, add water, then in mixer, fully mix thoroughly; Amount of water is 18% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder of mixing is held can be agglomerating, one touch loose.The powder of mixing is sent into single-screw extrusion machine, and extrusion modling, obtains fresh noodle; It is 70 ℃, 90 ℃, 110 ℃ that the temperature in single-screw extrusion machine machine barrel 1,2,3 districts is controlled successively, screw speed 50r/min.Fresh noodle is cut off by the length of every bar 1.4m, hung on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free take noodles, gently rubbing can scatter, pliable and tough flexible be degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Aging good noodles are adopted to divide a word with a hyphen at the end of a line formula or arrange tunnel type drying room more and be dried of single file, at 35 ℃ of temperature, dry 4 days, to noodles moisture till 13%.Dried noodles adopt thinner disc-type sawing cutter by noodles length cut-out in accordance with regulations, and the face head cutting can be pulverized rear recycling.The ripe disconnected rate that detects noodles is 2.9%.
Embodiment 2
After low albumen wheat-bran fiber powder prepared by embodiment 1 and wheaten starch (market purchase) mix by the mass ratio of 1:8, add water, then in mixer, fully mix thoroughly; Amount of water is 18% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder of mixing is held can be agglomerating, one touch loose.The powder of mixing is sent into single-screw extrusion machine, and extrusion modling, obtains fresh noodle; It is 70 ℃, 90 ℃, 110 ℃ that the temperature in single-screw extrusion machine machine barrel 1,2,3 districts is controlled successively, screw speed 50r/min.Fresh noodle is cut off by the length of every bar 1.4m, hung on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free take noodles, gently rubbing can scatter, pliable and tough flexible be degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Aging good noodles are adopted to divide a word with a hyphen at the end of a line formula or arrange tunnel type drying room more and be dried of single file, at 35 ℃ of temperature, dry 4 days, to noodles moisture till 13%.Dried noodles adopt thinner disc-type sawing cutter by noodles length cut-out in accordance with regulations, and the face head cutting can be pulverized rear recycling.The ripe disconnected rate that detects noodles is 3.1%.
Embodiment 3
After low albumen wheat-bran fiber powder prepared by embodiment 1 and wheaten starch (market purchase) mix by the mass ratio of 1:6, add water, then in mixer, fully mix thoroughly; Amount of water is 17% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder of mixing is held can be agglomerating, one touch loose.The powder of mixing is sent into single-screw extrusion machine, and extrusion modling, obtains fresh noodle; It is 70 ℃, 90 ℃, 110 ℃ that the temperature in single-screw extrusion machine machine barrel 1,2,3 districts is controlled successively, screw speed 50r/min.Fresh noodle is cut off by the length of every bar 1.4m, hung on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free take noodles, gently rubbing can scatter, pliable and tough flexible be degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Aging good noodles are adopted to divide a word with a hyphen at the end of a line formula or arrange tunnel type drying room more and be dried of single file, at 35 ℃ of temperature, dry 4 days, to noodles moisture till 13%.Dried noodles adopt thinner disc-type sawing cutter by noodles length cut-out in accordance with regulations, and the face head cutting can be pulverized rear recycling.The ripe disconnected rate that detects noodles is 3.4%.
Embodiment 4
After low albumen wheat-bran fiber powder prepared by embodiment 1 and wheaten starch (market purchase) mix by the mass ratio of 1:6, add water, then in mixer, fully mix thoroughly; Amount of water is 19% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder of mixing is held can be agglomerating, one touch loose.The powder of mixing is sent into single-screw extrusion machine, and extrusion modling, obtains fresh noodle; It is 70 ℃, 90 ℃, 110 ℃ that the temperature in single-screw extrusion machine machine barrel 1,2,3 districts is controlled successively, screw speed 50r/min.Fresh noodle is cut off by the length of every bar 1.4m, hung on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free take noodles, gently rubbing can scatter, pliable and tough flexible be degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Aging good noodles are adopted to divide a word with a hyphen at the end of a line formula or arrange tunnel type drying room more and be dried of single file, at 35 ℃ of temperature, dry 4 days, to noodles moisture till 13%.Dried noodles adopt thinner disc-type sawing cutter by noodles length cut-out in accordance with regulations, and the face head cutting can be pulverized rear recycling.The ripe disconnected rate that detects noodles is 3.3%.
Embodiment 5
After low albumen wheat-bran fiber powder prepared by embodiment 1 and wheaten starch (market purchase) mix by the mass ratio of 1:6, add water, then in mixer, fully mix thoroughly; Amount of water is 18% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder of mixing is held can be agglomerating, one touch loose.The powder of mixing is sent into single-screw extrusion machine, and extrusion modling, obtains fresh noodle; It is 75 ℃, 98 ℃, 113 ℃ that the temperature in single-screw extrusion machine machine barrel 1,2,3 districts is controlled successively, screw speed 57.8r/min.Fresh noodle is cut off by the length of every bar 1.4m, hung on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free take noodles, gently rubbing can scatter, pliable and tough flexible be degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Aging good noodles are adopted to divide a word with a hyphen at the end of a line formula or arrange tunnel type drying room more and be dried of single file, at 35 ℃ of temperature, dry 4 days, to noodles moisture till 13%.Dried noodles adopt thinner disc-type sawing cutter by noodles length cut-out in accordance with regulations, and the face head cutting can be pulverized rear recycling.The ripe disconnected rate that detects noodles is 3.4%.
Embodiment 6
After low albumen wheat-bran fiber powder prepared by embodiment 1 and wheaten starch (market purchase) mix by the mass ratio of 1:6, add water, then in mixer, fully mix thoroughly; Amount of water is 18% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder of mixing is held can be agglomerating, one touch loose.The powder of mixing is sent into single-screw extrusion machine, and extrusion modling, obtains fresh noodle; It is 80 ℃, 100 ℃, 120 ℃ that the temperature in single-screw extrusion machine machine barrel 1,2,3 districts is controlled successively, screw speed 60r/min.Fresh noodle is cut off by the length of every bar 1.4m, hung on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free take noodles, gently rubbing can scatter, pliable and tough flexible be degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Aging good noodles are adopted to divide a word with a hyphen at the end of a line formula or arrange tunnel type drying room more and be dried of single file, at 35 ℃ of temperature, dry 4 days, to noodles moisture till 13%.Dried noodles adopt thinner disc-type sawing cutter by noodles length cut-out in accordance with regulations, and the face head cutting can be pulverized rear recycling.The ripe disconnected rate that detects noodles is 3.7%.
Comparative example 1
After low albumen wheat-bran fiber powder prepared by embodiment 1 and wheaten starch (market purchase) mix by the mass ratio of 1:5.6, add water, then in mixer, fully mix thoroughly; Amount of water is 18% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder of mixing can be agglomerating to hold, one touch i.e. loose being advisable.The powder of mixing is sent into single-screw extrusion machine, and extrusion modling, obtains fresh noodle; It is 75 ℃, 98 ℃, 113 ℃ that the temperature in single-screw extrusion machine machine barrel 1,2,3 districts is controlled successively, screw speed 57.8r/min.Fresh noodle is cut off by the length of every bar 1.4m, hung on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free take noodles, gently rubbing can scatter, pliable and tough flexible be degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Aging good noodles are adopted to divide a word with a hyphen at the end of a line formula or arrange tunnel type drying room more and be dried of single file, at 35 ℃ of temperature, dry 4 days, to noodles moisture till 13%.Dried noodles adopt thinner disc-type sawing cutter by noodles length cut-out in accordance with regulations, and the face head cutting can be pulverized rear recycling.The ripe disconnected rate that detects noodles is 6.9%.
Comparative example 2
After low albumen wheat-bran fiber powder prepared by embodiment 1 and wheaten starch (market purchase) mix by the mass ratio of 1:8.2, add water, then in mixer, fully mix thoroughly; Amount of water is 18% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder of mixing can be agglomerating to hold, one touch i.e. loose being advisable.The powder of mixing is sent into single-screw extrusion machine, and extrusion modling, obtains fresh noodle; It is 75 ℃, 98 ℃, 113 ℃ that the temperature in single-screw extrusion machine machine barrel 1,2,3 districts is controlled successively, screw speed 57.8 r/min.Fresh noodle is cut off by the length of every bar 1.4m, hung on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free take noodles, gently rubbing can scatter, pliable and tough flexible be degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Aging good noodles are adopted to divide a word with a hyphen at the end of a line formula or arrange tunnel type drying room more and be dried of single file, at 35 ℃ of temperature, dry 4 days, to noodles moisture till 13%.Dried noodles adopt thinner disc-type sawing cutter by noodles length cut-out in accordance with regulations, and the face head cutting can be pulverized rear recycling.The ripe disconnected rate that detects noodles is 6.3%.
Comparative example 3
After low albumen wheat-bran fiber powder prepared by embodiment 1 and wheaten starch (market purchase) mix by the mass ratio of 1:6, add water, then in mixer, fully mix thoroughly; Amount of water is 16.7% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder of mixing is held can be agglomerating, one touch loose.The powder of mixing is sent into single-screw extrusion machine, and extrusion modling, obtains fresh noodle; It is 75 ℃, 98 ℃, 113 ℃ that the temperature in single-screw extrusion machine machine barrel 1,2,3 districts is controlled successively, screw speed 57.8r/min.Fresh noodle is cut off by the length of every bar 1.4m, hung on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free take noodles, gently rubbing can scatter, pliable and tough flexible be degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Aging good noodles are adopted to divide a word with a hyphen at the end of a line formula or arrange tunnel type drying room more and be dried of single file, at 35 ℃ of temperature, dry 4 days, to noodles moisture till 13%.Dried noodles adopt thinner disc-type sawing cutter by noodles length cut-out in accordance with regulations, and the face head cutting can be pulverized rear recycling.The ripe disconnected rate that detects noodles is 6.4%.
Comparative example 4
After low albumen wheat-bran fiber powder prepared by embodiment 1 and wheaten starch (market purchase) mix by the mass ratio of 1:6, add water, then in mixer, fully mix thoroughly; Amount of water is 19.2% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder of mixing is held can be agglomerating, one touch loose.The powder of mixing is sent into single-screw extrusion machine, and extrusion modling, obtains fresh noodle; It is 75 ℃, 98 ℃, 113 ℃ that the temperature in single-screw extrusion machine machine barrel 1,2,3 districts is controlled successively, screw speed 57.8 r/min.Fresh noodle is cut off by the length of every bar 1.4m, hung on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free take noodles, gently rubbing can scatter, pliable and tough flexible be degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Aging good noodles are adopted to divide a word with a hyphen at the end of a line formula or arrange tunnel type drying room more and be dried of single file, at 35 ℃ of temperature, dry 4 days, to noodles moisture till 13%.Dried noodles adopt thinner disc-type sawing cutter by noodles length cut-out in accordance with regulations, and the face head cutting can be pulverized rear recycling.The ripe disconnected rate that detects noodles is 6.5%.
Comparative example 5
After low albumen wheat-bran fiber powder prepared by embodiment 1 and wheaten starch (market purchase) mix by the mass ratio of 1:6, add water, then in mixer, fully mix thoroughly; Amount of water is 18% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder of mixing is held can be agglomerating, one touch loose.The powder of mixing is sent into single-screw extrusion machine, and extrusion modling, obtains fresh noodle; It is 75 ℃, 95 ℃, 123 ℃ that the temperature in single-screw extrusion machine machine barrel 1,2,3 districts is controlled successively, screw speed 62.1 r/min.Fresh noodle is cut off by the length of every bar 1.4m, hung on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free take noodles, gently rubbing can scatter, pliable and tough flexible be degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Aging good noodles are adopted to divide a word with a hyphen at the end of a line formula or arrange tunnel type drying room more and be dried of single file, at 35 ℃ of temperature, dry 4 days, to noodles moisture till 13%.Dried noodles adopt thinner disc-type sawing cutter by noodles length cut-out in accordance with regulations, and the face head cutting can be pulverized rear recycling.The ripe disconnected rate that detects noodles is 6.6%.
By 20 trained sensory evaluation persons, the prepared noodles of embodiment 1-6, comparative example 1-5 are carried out to quality sensory evaluation.Adopt seven degree methods in fuzzy mathematics to analyze score value, comment domain is: 1. the most difficult acceptance, and 2. more difficult acceptance, 3. slightly difficult acceptance, 4. accepts reluctantly, 5. slightly easily accepts, 6. acceptant, 7. the most easily accepts; Evaluation field comprises: color, form, toughness, viscosity and mouthfeel.Wherein, color slightly yellow with white, approach wheat flour primary colors, immaculate is the most easily acceptance; Form with fine and closely woven, smooth, the nontransparent state in surface for the most easily accept; Toughness is to chew strength, high resilience for the most easily accepting; Viscosity with tasty and refreshing, do not stick to one's teeth into the most easily accept; Mouthfeel refers to the similarity with traditional sensory of noodles, uses percentage table; Percent value is higher, represents with the mouthfeel of traditional noodles more approximate; With percent value more than 95% for the most easily accept.Evaluation result is as following table:
| ? | Color | Form | Toughness | Viscosity | Mouthfeel |
| Embodiment 1 | 6.8 | 6.7 | 6.8 | 6.7 | 6.8 |
| Embodiment 2 | 6.7 | 6.8 | 6.7 | 6.6 | 6.8 |
| Embodiment 3 | 6.8 | 6.6 | 6.7 | 6.8 | 6.9 |
| Embodiment 4 | 6.6 | 6.5 | 6.6 | 6.7 | 6.8 |
| Embodiment 5 | 6.8 | 6.8 | 6.8 | 6.7 | 6.9 |
| Embodiment 6 | 6.7 | 6.6 | 6.6 | 6.8 | 6.8 |
| Comparative example 1 | 5.7 | 4.6 | 6.1 | 5.7 | 3.9 |
| Comparative example 2 | 5.8 | 5.4 | 5.2 | 5.1 | 4.6 |
| Comparative example 3 | 5.4 | 3.9 | 5.7 | 6.1 | 4.0 |
| Comparative example 4 | 6.2 | 4.7 | 6.2 | 4.9 | 3.5 |
| Comparative example 5 | 6.1 | 5.1 | 5.6 | 5.6 | 4.1 |
Comparative example and embodiment are compared and can be drawn, in preparation method of the present invention, in the amount ratio of wheaten starch and wheat bran, the addition of water and extrudingization parameter, any one parameter exceeds limited range of the present invention, and its form of prepared noodles and mouthfeel all differ greatly with traditional noodles.
Claims (5)
1. a preparation method for low albumen whole-wheat nutritional noodles, is characterized in that, the steps include:
(1) preparation of low albumen wheat-bran fiber powder
Adopt enzymatic isolation method to remove fat and protein wherein in wheat bran, then ultramicro grinding, to 500-600 order, obtains low albumen wheat-bran fiber powder;
(2) modified mixing
After low albumen wheat-bran fiber powder and wheaten starch are mixed by the mass ratio of 1:6-8, in mixer, add water fully to mix thoroughly; Amount of water is the 17%-19% of low albumen wheat-bran fiber powder and wheaten starch total amount;
(3) gelatinization extrusion molding
The material that step (2) is obtained is sent into single-screw extrusion machine material is pushed to gelatinization, obtains fresh noodle;
Concrete technological parameter is: the temperature in machine barrel 1,2,3 districts is followed successively by 70-80 ℃, 90-100 ℃, 110-120 ℃, screw speed 50r/min-60r/min;
(4) aging, dry
By fresh noodle aging 8-12h under field conditions (factors), be then 13-14wt% in 30-35 ℃ of dry moisture.
2. preparation method according to claim 1, is characterized in that, in step (2), the mass ratio of low albumen wheat-bran fiber powder and wheaten starch is 1:6.
3. preparation method according to claim 1, is characterized in that, in step (2), amount of water is 18%.
4. preparation method according to claim 1, is characterized in that, in step (3), the temperature in machine barrel 1,2,3 districts is followed successively by 75 ℃, 98 ℃, 113 ℃, screw speed 57.8r/min.
5. according to the preparation method described in claim 1,2,3 or 4, it is characterized in that, the preparation method of low albumen wheat-bran fiber powder is: by wheat bran ultramicro grinding to 500 order, then add the lipase of wheat bran quality 0.2%, then to add water to liquid ratio be 1:7; By this mixed liquor under 40 ℃ of conditions after enzymolysis 1h, in 100 ℃ of enzyme 5min that go out; Then, add the alkali protease of wheat bran quality 0.3%, enzyme 5min goes out after 50 ℃, PH10 enzymolysis 1h under 100 ℃ of conditions; By gained enzymolysis liquid centrifugal 10min under 3000rpm condition, supernatant discarded, take off layer; To the water that adds 3 times of its volumes in subnatant, 3000rpm, centrifugal 10min, supernatant discarded, take off layer; Repeated centrifugation washing operation 4 times, be neutral and without muddiness to supernatant; Lower sediment is dried at 85 ℃ to moisture be 4%, ultramicro grinding to 500 order, obtains low albumen wheat-bran fiber powder.
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