CN103844194B - A kind of preparation method of low albumen whole-wheat nutritional noodles - Google Patents

A kind of preparation method of low albumen whole-wheat nutritional noodles Download PDF

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CN103844194B
CN103844194B CN201410108661.6A CN201410108661A CN103844194B CN 103844194 B CN103844194 B CN 103844194B CN 201410108661 A CN201410108661 A CN 201410108661A CN 103844194 B CN103844194 B CN 103844194B
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deg
wheat
noodles
low albumen
bran
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CN201410108661.6A
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CN103844194A (en
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杜方岭
陶海腾
刘玮
徐同成
邱斌
刘丽娜
宗爱珍
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山东省农业科学院农产品研究所
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles

Abstract

The present invention relates to a kind of preparation method of low albumen whole-wheat nutritional noodles, belong to food processing technology field.The present invention by limiting the feed postition of wheat bran, wheaten starch and the amount ratio (1:6-8) of wheat bran, (temperature in machine barrel 1,2,3 district is followed successively by 70-80 DEG C, 90-100 DEG C, 110-120 DEG C for the addition (17-19%) of water and extrudingization parameter, screw speed 50r/min-60r/min), provide the preparation method of a kind of form, low albumen whole-wheat nutritional noodles that mouthfeel is identical with conventional noodles.Specifically, low albumen whole-wheat nutritional noodles of the present invention, bar shaped is straight and upright, even thickness, any surface finish, the color and luster having wheat intrinsic, 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, tells slurry (%)≤4.1, ripe disconnected rate (%)≤4, acidity (oT)≤2.9.

Description

A kind of preparation method of low albumen whole-wheat nutritional noodles

Technical field

The present invention relates to a kind of preparation method of low albumen whole-wheat nutritional noodles, belong to food processing technology field.

Background technology

Along with the growth in the living standard of people, the diabetic of China gets more and more, and dietetic nutrition treatment is the basis of all treating diabetes, is the requisite measure of any stage prevention and corntrol diabetes in diabetes natural history.Diabetic nephropathy is one of main complication of diabetes, the PE that it is glomerulus microangiopathies caused by diabetes and causes and filter abnormal, and finally can develop into uremia, be one of diabetic's main causes of death.Low protein diet is the major requirement of diabetic nephropathy dietetic nutrition treatment, and the intake reducing protein produces favorable influence by the decline of urinary albumin clearance rate and glomerular filtration rate(GFR, also can slight reduction kidney failure process.And protein can not store in vivo, decomposite nitrogen-containing products after the energy supply of excess protein matter and discharge in body, high-protein diet can increase the weight of the burden of kidney.The intake of protein controls at 0.8g(kgd) left and right, except limit protein matter intake, also will based on the animal origin good protein of high biological value, as lean meat, egg, cow's milk etc.Noodles are one of traditional staple foods of China resident, the Flour product that to take wheat flour as raw material formed by calendering, the mouthfeel good with it and convenience well received.Wheat gluten does not belong to high-quality protein because lysine lacks, and Diabetic Nephropathy patients is limited to eat noodles.For the problem that protein content in conventional noodles is high, CN103355587 discloses a kind of preparation method of low albumen noodles, with at least one in wheaten starch, cornstarch and farina for raw material, adopt gelatinization extrusion process, prepared noodles can not gelatinization when poach.But adopt the noodles that the method is prepared, its outward appearance, mouthfeel are similar to bean vermicelli, larger with noodles difference; Cannot be accepted by as noodles.In addition, these low albumen noodles, its main nutrient composition is starch, and nutritional labeling is single, does not have health value.

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 a small amount of Ah's glycosyl galactose, glucan and xylan in addition.Dietary fiber is not digested absorption and the plant edible part that can all or part ofly be fermented in large intestine or the similar thing of carbohydrate in the small intestine of people.Dietary fiber comprises non-starch class polysaccharide and resistance compound sugar, the similar thing of carbohydrate, lignin and corresponding plants material.Dietary fiber has reduction blood sugar effect, and the more adjustable abnormal metabolism symptom relevant to insulin resistance, comprise glucose not tolerance, insulin resistance, central obesity diseases etc., Dietary Fiber Lowering Blood Glucose is main relevant with its physical property (as dissolubility, viscosity etc.).Many expert advices should based on scientific and reasonable dietetic treatment to diabetes mellitus prevention and treatment, and dietary fiber especially high-quality dietary fiber food is then diabetic's optimal selection.For diabetic, every day adds about 20 g dietary fiber in diet, can reduce blood sugar level in body very well, makes that sb.'s illness took a favorable turn.

In order to improve the health value of low albumen noodles, inventor attempts to add wheat bran in the preparation process of low albumen noodles.Find in process of the test, the interpolation form of wheat bran, addition are different, and the color and luster of the low albumen noodles obtained, mouthfeel and physical and chemical parameter have significant difference; Sometimes even shaping noodles cannot be obtained.In addition, even if under the condition of adding equivalent wheat bran, consumption, the gelatinization squeezing parameter of water change, and bring marked change still can to the color and luster of noodles, mouthfeel and physical and chemical parameter.

Summary of the invention

The object of the invention is to: by limiting the feed postition of wheat bran, wheaten starch and the amount ratio of wheat bran, the addition of water and extrudingization parameter, the preparation method of the low albumen whole-wheat nutritional noodles providing a kind of form, mouthfeel identical with conventional 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

Adopted by wheat bran enzymatic isolation method to remove fat wherein and protein, then ultramicro grinding is to 500-600 order, obtains low albumen wheat-bran fiber powder;

(2) modified mixing

After the mass ratio low albumen wheat-bran fiber powder and wheaten starch being pressed 1:6-8 mixes, in mixer, add water fully 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

Material step (2) obtained is sent into single-screw extrusion machine and is carried out extruding gelatinization to material, obtains fresh noodle;

Concrete technological parameter is: the temperature in machine barrel 1,2,3 district be followed successively by 70-80 DEG C, 90-100 DEG C, 110-120 DEG C, screw speed 50r/min-60r/min;

(4) aging, dry

By fresh noodle aging 8-12h under field conditions (factors), then in 30-35 DEG C of dry moisture be 13-14wt%.

Above-mentioned preparation method, preferably, 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, preferably, in step (3), the temperature in machine barrel 1,2,3 district is followed successively by 75 DEG C, 98 DEG C, 113 DEG C, screw speed 57.8r/min.

Above-mentioned preparation method, enzymatic isolation method prepares the technological parameter such as consumption, enzymatic hydrolysis condition of the selecting of enzyme involved by 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 DEG C of conditions after enzymolysis 1h, in 100 DEG C of enzyme 5min that go out; Then, add the alkali protease of wheat bran quality 0.3%, in 50 DEG C, go out after PH10 enzymolysis 1h enzyme 5min under 100 DEG C of conditions; By gained enzymolysis liquid centrifugal 10min under 3000rpm condition, supernatant discarded, take off layer; In subnatant, add the water of its volume 3 times, 3000rpm, centrifugal 10min, supernatant discarded, take off layer; Repeated centrifugation water washing operations 4 times, to supernatant in neutral and without muddiness; Lower sediment being dried to moisture at 85 DEG C is 4%, and 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 500-600 order, the mass ratio of low albumen wheat-bran fiber powder and wheaten starch is defined as 1:6-8, the addition of water is defined as 17%-19%, and by adjustment 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, the color and luster having wheat intrinsic, 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, tells slurry (%)≤4.1, ripe disconnected rate (%)≤4, acidity (oT)≤2.9.Noodles prepared by the present invention, although the protein eliminating in wheat, still maintain the distinctive wheat fragrance of conventional 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 in noodles balanced, meet normal dietary.

Detailed description of the invention

Single-screw extrusion machine used in following embodiment and comparative example, match hundred promise Machinery Co., Ltd.s by Shandong and produce, 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 DEG C of conditions after enzymolysis 1h, in 100 DEG C of enzyme 5min that go out; Then, add the alkali protease of wheat bran quality 0.3%, in 50 DEG C, go out after PH10 enzymolysis 1h enzyme 5min under 100 DEG C of conditions.By gained enzymolysis liquid centrifugal 10min under 3000rpm condition, supernatant discarded, take off layer.In subnatant, add the water of its volume 3 times, 3000rpm, centrifugal 10min, supernatant discarded, take off layer.Repeated centrifugation water washing operations 4 times, to supernatant in neutral and without muddiness.Lower sediment is dried at 85 DEG C to moisture be 4%, ultramicro grinding to 500 order, low albumen wheat-bran fiber powder.Add water after low albumen wheat-bran fiber powder and wheaten starch (market is bought) are mixed by the mass ratio of 1:6, then fully mix thoroughly in mixer; Amount of water is 18% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder mixed hold can agglomerating, one touch and namely fall apart.The powder mixed is sent into single-screw extrusion machine, extruded, obtain fresh noodle; The temperature in single-screw extrusion machine machine barrel 1,2,3 district is controlled to be 70 DEG C, 90 DEG C, 110 DEG C successively, screw speed 50r/min.The length of fresh noodle by every bar 1.4m is cut off, hangs on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free with noodles, gently rubbing can scatter, pliable and tough flexible for degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Formula of being divided a word with a hyphen at the end of a line by aging good noodles employing single file or many row's tunnel type drying rooms carry out drying, at temperature 35 DEG C, and dry 4 days, to noodles moisture 13%.Dried noodles adopt thinner disc-type sawing cutter to be cut off by specific length by noodles, and the face head cut can pulverize rear recycling.The ripe disconnected rate detecting noodles is 2.9%.

Embodiment 2

Add water after low albumen wheat-bran fiber powder embodiment 1 prepared and wheaten starch (market is bought) mix by the mass ratio of 1:8, then fully mix thoroughly in mixer; Amount of water is 18% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder mixed hold can agglomerating, one touch and namely fall apart.The powder mixed is sent into single-screw extrusion machine, extruded, obtain fresh noodle; The temperature in single-screw extrusion machine machine barrel 1,2,3 district is controlled to be 70 DEG C, 90 DEG C, 110 DEG C successively, screw speed 50r/min.The length of fresh noodle by every bar 1.4m is cut off, hangs on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free with noodles, gently rubbing can scatter, pliable and tough flexible for degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Formula of being divided a word with a hyphen at the end of a line by aging good noodles employing single file or many row's tunnel type drying rooms carry out drying, at temperature 35 DEG C, and dry 4 days, to noodles moisture 13%.Dried noodles adopt thinner disc-type sawing cutter to be cut off by specific length by noodles, and the face head cut can pulverize rear recycling.The ripe disconnected rate detecting noodles is 3.1%.

Embodiment 3

Add water after low albumen wheat-bran fiber powder embodiment 1 prepared and wheaten starch (market is bought) mix by the mass ratio of 1:6, then fully mix thoroughly in mixer; Amount of water is 17% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder mixed hold can agglomerating, one touch and namely fall apart.The powder mixed is sent into single-screw extrusion machine, extruded, obtain fresh noodle; The temperature in single-screw extrusion machine machine barrel 1,2,3 district is controlled to be 70 DEG C, 90 DEG C, 110 DEG C successively, screw speed 50r/min.The length of fresh noodle by every bar 1.4m is cut off, hangs on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free with noodles, gently rubbing can scatter, pliable and tough flexible for degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Formula of being divided a word with a hyphen at the end of a line by aging good noodles employing single file or many row's tunnel type drying rooms carry out drying, at temperature 35 DEG C, and dry 4 days, to noodles moisture 13%.Dried noodles adopt thinner disc-type sawing cutter to be cut off by specific length by noodles, and the face head cut can pulverize rear recycling.The ripe disconnected rate detecting noodles is 3.4%.

Embodiment 4

Add water after low albumen wheat-bran fiber powder embodiment 1 prepared and wheaten starch (market is bought) mix by the mass ratio of 1:6, then fully mix thoroughly in mixer; Amount of water is 19% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder mixed hold can agglomerating, one touch and namely fall apart.The powder mixed is sent into single-screw extrusion machine, extruded, obtain fresh noodle; The temperature in single-screw extrusion machine machine barrel 1,2,3 district is controlled to be 70 DEG C, 90 DEG C, 110 DEG C successively, screw speed 50r/min.The length of fresh noodle by every bar 1.4m is cut off, hangs on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free with noodles, gently rubbing can scatter, pliable and tough flexible for degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Formula of being divided a word with a hyphen at the end of a line by aging good noodles employing single file or many row's tunnel type drying rooms carry out drying, at temperature 35 DEG C, and dry 4 days, to noodles moisture 13%.Dried noodles adopt thinner disc-type sawing cutter to be cut off by specific length by noodles, and the face head cut can pulverize rear recycling.The ripe disconnected rate detecting noodles is 3.3%.

Embodiment 5

Add water after low albumen wheat-bran fiber powder embodiment 1 prepared and wheaten starch (market is bought) mix by the mass ratio of 1:6, then fully mix thoroughly in mixer; Amount of water is 18% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder mixed hold can agglomerating, one touch and namely fall apart.The powder mixed is sent into single-screw extrusion machine, extruded, obtain fresh noodle; The temperature in single-screw extrusion machine machine barrel 1,2,3 district is controlled to be 75 DEG C, 98 DEG C, 113 DEG C successively, screw speed 57.8r/min.The length of fresh noodle by every bar 1.4m is cut off, hangs on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free with noodles, gently rubbing can scatter, pliable and tough flexible for degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Formula of being divided a word with a hyphen at the end of a line by aging good noodles employing single file or many row's tunnel type drying rooms carry out drying, at temperature 35 DEG C, and dry 4 days, to noodles moisture 13%.Dried noodles adopt thinner disc-type sawing cutter to be cut off by specific length by noodles, and the face head cut can pulverize rear recycling.The ripe disconnected rate detecting noodles is 3.4%.

Embodiment 6

Add water after low albumen wheat-bran fiber powder embodiment 1 prepared and wheaten starch (market is bought) mix by the mass ratio of 1:6, then fully mix thoroughly in mixer; Amount of water is 18% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder mixed hold can agglomerating, one touch and namely fall apart.The powder mixed is sent into single-screw extrusion machine, extruded, obtain fresh noodle; The temperature in single-screw extrusion machine machine barrel 1,2,3 district is controlled to be 80 DEG C, 100 DEG C, 120 DEG C successively, screw speed 60r/min.The length of fresh noodle by every bar 1.4m is cut off, hangs on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free with noodles, gently rubbing can scatter, pliable and tough flexible for degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Formula of being divided a word with a hyphen at the end of a line by aging good noodles employing single file or many row's tunnel type drying rooms carry out drying, at temperature 35 DEG C, and dry 4 days, to noodles moisture 13%.Dried noodles adopt thinner disc-type sawing cutter to be cut off by specific length by noodles, and the face head cut can pulverize rear recycling.The ripe disconnected rate detecting noodles is 3.7%.

Comparative example 1

Add water after low albumen wheat-bran fiber powder embodiment 1 prepared and wheaten starch (market is bought) mix by the mass ratio of 1:5.6, then fully mix thoroughly in mixer; Amount of water is 18% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder mixed with hold can agglomerating, one touch namely loose being advisable.The powder mixed is sent into single-screw extrusion machine, extruded, obtain fresh noodle; The temperature in single-screw extrusion machine machine barrel 1,2,3 district is controlled to be 75 DEG C, 98 DEG C, 113 DEG C successively, screw speed 57.8r/min.The length of fresh noodle by every bar 1.4m is cut off, hangs on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free with noodles, gently rubbing can scatter, pliable and tough flexible for degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Formula of being divided a word with a hyphen at the end of a line by aging good noodles employing single file or many row's tunnel type drying rooms carry out drying, at temperature 35 DEG C, and dry 4 days, to noodles moisture 13%.Dried noodles adopt thinner disc-type sawing cutter to be cut off by specific length by noodles, and the face head cut can pulverize rear recycling.The ripe disconnected rate detecting noodles is 6.9%.

Comparative example 2

Add water after low albumen wheat-bran fiber powder embodiment 1 prepared and wheaten starch (market is bought) mix by the mass ratio of 1:8.2, then fully mix thoroughly in mixer; Amount of water is 18% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder mixed with hold can agglomerating, one touch namely loose being advisable.The powder mixed is sent into single-screw extrusion machine, extruded, obtain fresh noodle; The temperature in single-screw extrusion machine machine barrel 1,2,3 district is controlled to be 75 DEG C, 98 DEG C, 113 DEG C successively, screw speed 57.8 r/min.The length of fresh noodle by every bar 1.4m is cut off, hangs on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free with noodles, gently rubbing can scatter, pliable and tough flexible for degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Formula of being divided a word with a hyphen at the end of a line by aging good noodles employing single file or many row's tunnel type drying rooms carry out drying, at temperature 35 DEG C, and dry 4 days, to noodles moisture 13%.Dried noodles adopt thinner disc-type sawing cutter to be cut off by specific length by noodles, and the face head cut can pulverize rear recycling.The ripe disconnected rate detecting noodles is 6.3%.

Comparative example 3

Add water after low albumen wheat-bran fiber powder embodiment 1 prepared and wheaten starch (market is bought) mix by the mass ratio of 1:6, then fully mix thoroughly in mixer; Amount of water is 16.7% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder mixed hold can agglomerating, one touch and namely fall apart.The powder mixed is sent into single-screw extrusion machine, extruded, obtain fresh noodle; The temperature in single-screw extrusion machine machine barrel 1,2,3 district is controlled to be 75 DEG C, 98 DEG C, 113 DEG C successively, screw speed 57.8r/min.The length of fresh noodle by every bar 1.4m is cut off, hangs on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free with noodles, gently rubbing can scatter, pliable and tough flexible for degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Formula of being divided a word with a hyphen at the end of a line by aging good noodles employing single file or many row's tunnel type drying rooms carry out drying, at temperature 35 DEG C, and dry 4 days, to noodles moisture 13%.Dried noodles adopt thinner disc-type sawing cutter to be cut off by specific length by noodles, and the face head cut can pulverize rear recycling.The ripe disconnected rate detecting noodles is 6.4%.

Comparative example 4

Add water after low albumen wheat-bran fiber powder embodiment 1 prepared and wheaten starch (market is bought) mix by the mass ratio of 1:6, then fully mix thoroughly in mixer; Amount of water is 19.2% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder mixed hold can agglomerating, one touch and namely fall apart.The powder mixed is sent into single-screw extrusion machine, extruded, obtain fresh noodle; The temperature in single-screw extrusion machine machine barrel 1,2,3 district is controlled to be 75 DEG C, 98 DEG C, 113 DEG C successively, screw speed 57.8 r/min.The length of fresh noodle by every bar 1.4m is cut off, hangs on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free with noodles, gently rubbing can scatter, pliable and tough flexible for degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Formula of being divided a word with a hyphen at the end of a line by aging good noodles employing single file or many row's tunnel type drying rooms carry out drying, at temperature 35 DEG C, and dry 4 days, to noodles moisture 13%.Dried noodles adopt thinner disc-type sawing cutter to be cut off by specific length by noodles, and the face head cut can pulverize rear recycling.The ripe disconnected rate detecting noodles is 6.5%.

Comparative example 5

Add water after low albumen wheat-bran fiber powder embodiment 1 prepared and wheaten starch (market is bought) mix by the mass ratio of 1:6, then fully mix thoroughly in mixer; Amount of water is 18% of material (gross mass of low albumen wheat-bran fiber powder and wheaten starch); The powder mixed hold can agglomerating, one touch and namely fall apart.The powder mixed is sent into single-screw extrusion machine, extruded, obtain fresh noodle; The temperature in single-screw extrusion machine machine barrel 1,2,3 district is controlled to be 75 DEG C, 95 DEG C, 123 DEG C successively, screw speed 62.1 r/min.The length of fresh noodle by every bar 1.4m is cut off, hangs on bamboo pole, then use comb noodles tidy at random.Aging 8h under field conditions (factors), tack-free with noodles, gently rubbing can scatter, pliable and tough flexible for degree.Pine bar is general first to be rubbed scattered by hand, then uses comb combing, makes to intersect without adhesion, nothing between noodles.Formula of being divided a word with a hyphen at the end of a line by aging good noodles employing single file or many row's tunnel type drying rooms carry out drying, at temperature 35 DEG C, and dry 4 days, to noodles moisture 13%.Dried noodles adopt thinner disc-type sawing cutter to be cut off by specific length by noodles, and the face head cut can pulverize rear recycling.The ripe disconnected rate detecting noodles is 6.6%.

By 20 trained sensory evaluation persons, quality sensory evaluation is carried out to the noodles prepared by embodiment 1-6, comparative example 1-5.Adopt seven degree of methods in fuzzy mathematics to analyze score value, comment domain is: 1. the most difficult acceptance, 2. more difficult acceptance, and 3. slightly difficult acceptance, 4. accepts reluctantly, 5. slightly easily accept, 6. acceptant, 7. the most easily accepts; Evaluation field comprises: color, form, toughness, viscosity and mouthfeel.Wherein, color with white yellowish, close to wheat flour primary colors, immaculate for the most easily to accept; Fine and closely woven with surface, smooth, the nontransparent state of form is for the most easily to accept; Toughness is to chew strength, high resilience for the most easily to accept; Viscosity with tasty and refreshing, not sticking to one's teeth accepts for the most easily; Mouthfeel refers to the similarity with conventional noodles mouthfeel, uses percentage table; Percent value is higher, represents more approximate with the mouthfeel of conventional noodles; With percent value more than 95% for the most easily to 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 draw, 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 conventional noodles.

Claims (4)

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
Adopted by wheat bran enzymatic isolation method to remove fat wherein and protein, then ultramicro grinding is to 500-600 order, obtains low albumen wheat-bran fiber powder;
(2) modified mixing
After the mass ratio low albumen wheat-bran fiber powder and wheaten starch being pressed 1:6-8 mixes, in mixer, add water fully 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
Material step (2) obtained is sent into single-screw extrusion machine and is carried out extruding gelatinization to material, obtains fresh noodle;
Concrete technological parameter is: the temperature in machine barrel 1,2,3 district be followed successively by 70-80 DEG C, 90-100 DEG C, 110-120 DEG C, screw speed 50r/min-60r/min;
(4) aging, dry
By fresh noodle aging 8-12h under field conditions (factors), then in 30-35 DEG C of dry moisture be 13-14wt%;
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 DEG C of conditions after enzymolysis 1h, in 100 DEG C of enzyme 5min that go out; Then, add the alkali protease of wheat bran quality 0.3%, in 50 DEG C, go out after pH10 enzymolysis 1h enzyme 5min under 100 DEG C of conditions; By gained enzymolysis liquid centrifugal 10min under 3000rpm condition, supernatant discarded, take off layer; In subnatant, add the water of its volume 3 times, 3000rpm, centrifugal 10min, supernatant discarded, take off layer; Repeated centrifugation water washing operations 4 times, to supernatant in neutral and without muddiness; Lower sediment being dried to moisture at 85 DEG C is 4%, and ultramicro grinding to 500 order, obtains low albumen wheat-bran fiber powder.
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 district is followed successively by 75 DEG C, 98 DEG C, 113 DEG C, screw speed 57.8r/min.
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CN104171921B (en) * 2014-08-15 2016-08-31 山东省农业科学院农产品研究所 Special low albumen noodles of diabetic nephropathy patients undergoing and preparation method thereof
CN104920970B (en) * 2015-05-15 2018-04-17 山东省农业科学院农产品研究所 Suitable for the production method of diabetic complication edible for patients noodles
CN104996909B (en) * 2015-07-22 2018-06-22 山东省农业科学院农产品研究所 A kind of special low albumen sorghum noodles of Diabetic Nephropathy patients and preparation method thereof
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