CN104770658A - Selenium-enriched wheat flour and flour for non-fried ripple noodle and ripple noodle - Google Patents
Selenium-enriched wheat flour and flour for non-fried ripple noodle and ripple noodle Download PDFInfo
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- CN104770658A CN104770658A CN201510223190.8A CN201510223190A CN104770658A CN 104770658 A CN104770658 A CN 104770658A CN 201510223190 A CN201510223190 A CN 201510223190A CN 104770658 A CN104770658 A CN 104770658A
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Abstract
The invention discloses selenium-enriched wheat flour and flour for non-fried ripple noodle and the ripple noodle, and belongs to the technical field of food processing. The selenium-enriched wheat flour is composed of wheat flour, konjac powder and wheat germ powder. The selenium-enriched wheat flour is high in nutrition composition content (especially being rich in selenium), is balanced and comprehensive in nutrition arrangement, and has the effects of reducing blood glucose and fat, enhancing immunity of the organism and the like. Meanwhile, the selenium-enriched wheat flour is high in gluten content and good in water-absorbing performance, noodles made of the selenium-enriched wheat flour is smooth and ductile, proper in tissue density, and capable of being tasty quickly in water, the tenacity and breakage rate of the cooked noodles are reduced, and the palatability is enhanced.
Description
Technical field
The present invention relates to a kind of non-fried corrugated surface Se-rich wheat powder, also relate to the flour adopting this Se-rich wheat powder simultaneously, and corrugated surface prepared by this flour, belong to food processing technology field.
Background technology
Corrugated surface, also known as the instant noodles, instant noodles, is made up of the Raw material processing such as wheat flour, starch, and main component is carbohydrate and protein.Fried type and non-fried type is divided into again by the different corrugated surfaces of processing technology, wherein fried type corrugated surface warp and face, slaking, calendering formation, boiling, the operation such as fried are processed into, its crispy in taste, instant, dark liking by consumers in general since listing, but after fried dehydration process, in corrugated surface cake, lipid components content significantly increases (accounting for 20%) comparatively before, is about 4 ~ 5 times of non-fried type corrugated surface.The pretreatment procedure of non-fried type corrugated surface is similar to fried type corrugated surface, and difference is mainly that face cake adopts microbulking technique or hot-air drying technology dehydration, and not through fried link, therefore its mouthfeel is light, edible more healthy.In actual processing, organize fine and closely woven property based on increasing noodles, shorten the consideration of face cake rehydration time, compare fried type corrugated surface, non-fried type corrugated surface is had higher requirement to flower characters.And no matter be fried type corrugated surface or non-fried type corrugated surface, existing flour formula Middle nutrition component content is all lower, and nutrition arrangement is unbalanced, can not meet the diversification nutritional need of people.
Summary of the invention
The object of this invention is to provide a kind of non-fried corrugated surface Se-rich wheat powder, in order to improve flower characters, raising flour nutrient composition content is also balanced nutritious.
Meanwhile, the present invention also provides a kind of flour adopting above-mentioned Se-rich wheat powder.
Finally, the present invention also provides a kind of corrugated surface adopting above-mentioned flour to prepare.
In order to realize above object, the technical solution adopted in the present invention is:
Non-fried corrugated surface Se-rich wheat powder, is made up of the component of following mass fraction: wheat flour 80 ~ 120 parts, konjaku powder 5 ~ 10 parts, wheat germ powder 8 ~ 12 parts.
Preferably, non-fried corrugated surface Se-rich wheat powder, is made up of the component of following mass fraction: wheat flour 100 parts, konjaku powder 5 ~ 10 parts, wheat germ powder 8 ~ 12 parts.Preferred, non-fried corrugated surface Se-rich wheat powder, is made up of the component of following mass fraction: wheat flour 100 parts, konjaku powder 7.5 parts, wheat germ powder 10 parts.
Non-fried corrugated surface selenium-rich flour, except containing except above-mentioned Se-rich wheat powder, can also comprise auxiliary material.Described auxiliary material can to select in noodles processing customary adjuvant as dietary alkali, Sodium Polyacrylate, composite phosphate, flavor enhancement etc.Concrete, described auxiliary material comprises the component of following mass fraction: dietary alkali 0.05 ~ 0.15 part, Sodium Polyacrylate 0.1 ~ 0.3 part, composite phosphate 0.1 ~ 0.3 part, flavor enhancement 0.5 ~ 1.5 part.
Preferably, described auxiliary material is made up of the component of following mass fraction: dietary alkali 0.1 part, Sodium Polyacrylate 0.2 part, composite phosphate 0.1 ~ 0.3 part, flavor enhancement 0.5 ~ 1.5 part.
Described composite phosphate comprises the component of following mass fraction: sodium phosphate trimer 0.07 ~ 0.18 part, calgon 0.03 ~ 0.12 part.Concrete, described composite phosphate is made up of sodium phosphate trimer and calgon, and preferable amount is 0.2 part, and wherein the mass ratio of sodium phosphate trimer and calgon is 3:2.
Described flavor enhancement is edible salt, and preferable amount is 0.1 part.
Each raw material effect is summarized as follows:
Konjaku has another name called numb taro, terrible taro, Araeceae herbaceous plant, main component is glucomannans (Glucomannan), and contain 10 several amino acids and the various trace elements of needed by human body, there is the characteristics such as low-protein, low fat, high microsteping, strong absorptive, high expansion rate, be with a wide range of applications at medicine, food and industrial circle.Selenium element is rich in konjaku, selenium 350.15mcg is contained after testing in every 100 grams of konjaku powders, cardiovascular and cerebrovascular diseases, cancer and diabetes (and claiming human life healthy three large killers) can be prevented, and there is effects such as protecting liver, anti-cancer, blood lipid-reducing blood sugar-decreasing, anti-oxidant, develop immunitypty, united state food hygiene tissue is regarded as " valuable natural health care ".
The glucomannans contained in konjaku powder is a kind of strong absorptive macromolecular compound, inflatable 80 ~ 100 times of volume after water suction, very easily feeling of repletion is produced after edible, be conducive to losing weight, glucomannans can also adsorb cholesterol and bile acid simultaneously, has certain effectiveness to the cardiovascular disease outbreak that reduces blood pressure, reduces.Also containing abundant soluble dietary fiber in konjaku powder, it can form layer protective layer in food surrounding, stops digestive ferment and food to be had an effect; play and fall hypoglycemic effect; dietary fiber can strengthen intestines peristalsis simultaneously, shortens the time of staying of food in enteron aisle, impels defecation.The medicinal ingredient contained in konjaku powder can also clear out the metabolism of lipid and cholesterol being deposited on painstaking effort tube wall, plays the effect purified the blood.
Wheat embryo is the elite extracted from good quality wheat grain, a kind of high protein, homovitamin E, low-heat, low fat, low cholesterol nutriment, containing mineral elements such as the compositions such as vitamin B complex, vitamin D, unrighted acid, nucleic acid, folic acid, n-octacosanol and calcium, potassium, magnesium, iron, zinc, chromium, selenium, phosphorus, manganese, copper, there is radioresistance, anti-ageing, pre-preventing tumor, detoxicating intestine, anti-to treat constipation, the effect such as hypoglycemic fat reducing.
In wheat embryo, protein content is more than 31%, and 8 seed amino acids, particularly lysine also containing needed by human account for 18.5% of total amino acid content, exceed 6 ~ 7 times than rice and wheat flour.Containing multiple aliphatic acid (unrighted acid accounts for 80%) in wheat embryo, unrighted acid Linoleic acid accounts for 60%, and linoleic acid most important one in human body three kinds of essential fatty acids just, there is reduction blood fat, the effect of atherosclerosis.Also containing abundant vitamin in wheat embryo, wherein Cobastab
1content is 15,12,28,33 and 57 times of content in wheat flour, rice, soya bean, beef and egg respectively, Cobastab
2content is 10,8,1.7,3 and 2 times of content in above-mentioned food respectively.Especially, content of vitamin E, up to 34.9mg/100g, is called as in " warehouse of natural VE ".Vitamin E is a kind of important free radical scavenger; aliphatic acid in food and alimentary canal can be effectively stoped to become sour; Cell protection from unsaturated fat acid oxidase produce the injury of harmful substance; biomembrane can also be protected to attack from free radical; improve body's immunity; keep erythrocyte integrality, there is the effect strengthening brain cell activity, delay senility.Pigment composition wheat flavones in wheat germ powder is a kind of water colo(u)r, has good therapeutic efficiency to angiocardiopathy, and its glutathione contained (being called as anticancer factor) suppresses cancer effect remarkable.In addition, also containing a large amount of dietary fibers in wheat germ powder, have and remove the effect such as constipation, hypoglycemic fat reducing.
Non-fried corrugated surface, be processed into (can conventional method be adopted) primarily of selenium-rich flour, described selenium-rich flour is made up of the component of following mass fraction: wheat flour 80 ~ 120 parts, konjaku powder 5 ~ 10 parts, wheat germ powder 8 ~ 12 parts, dietary alkali 0.05 ~ 0.15 part, Sodium Polyacrylate 0.1 ~ 0.3 part, composite phosphate 0.1 ~ 0.3 part, flavor enhancement 0.5 ~ 1.5 part.
Preferably, described selenium-rich flour is made up of the component of following mass fraction: wheat flour 100 parts, konjaku powder 5 ~ 10 parts, wheat germ powder 8 ~ 12 parts, dietary alkali 0.1 part, Sodium Polyacrylate 0.2 part, composite phosphate 0.1 ~ 0.3 part, flavor enhancement 0.5 ~ 1.5 part.
Described composite phosphate comprises the component of following mass fraction: sodium phosphate trimer 0.07 ~ 0.18 part, calgon 0.03 ~ 0.12 part.Concrete, described composite phosphate is made up of sodium phosphate trimer and calgon, and preferable amount is 0.2 part, and wherein the mass ratio of sodium phosphate trimer and calgon is 3:2.
Described flavor enhancement is edible salt, and preferable amount is 0.1 part.
Beneficial effect of the present invention:
Non-fried corrugated surface Se-rich wheat powder of the present invention with wheat flour, konjaku powder and wheat germ powder for raw material, the Se-rich wheat powder nutrient composition content of the composite composition of three is high (being especially rich in selenium element), nutrition arrangement is comprehensively balanced, has hypoglycemic fat reducing, strengthens the effects such as immunity of organisms.Simultaneously the gluten component content of Se-rich wheat powder is high, and water imbibition is good, the smooth flexible of the noodles adopting this wheat flour to prepare, the thin medium density of tissue in face, and rehydration is soon tasty, and after boiling, the degree of adhesion of bar and strip-breaking rate reduce, and palatability strengthens.
Non-fried corrugated surface selenium-rich flour of the present invention is except comprising Se-rich wheat powder, also comprise auxiliary material, in auxiliary material, Sodium Polyacrylate can strengthen the cohesive force of mucedin in flour, amylum grain is made to disperse better to penetrate in the network structure of protein, form the dough colloid that quality is fine and close and stable, thus strengthen elasticity and the stretch-resistance of dough, improve noodles institutional framework, sensory of noodles is more put more energy into.In addition, in the present invention, composite phosphate adopts the composite of sodium phosphate trimer and calgon, can improve noodle quality, work in coordination with salt the viscoplasticity and toughness that strengthen noodles, noodles can be made cannot not boil mixedly soup for a long time.
Detailed description of the invention
Following embodiment is only described in further detail the present invention, but does not form any limitation of the invention.
Embodiment 1
Non-fried corrugated surface Se-rich wheat powder in the present embodiment, is made up of the component of following mass fraction: wheat flour 80 parts, konjaku powder 10 parts, wheat germ powder 8 parts.
Embodiment 2
Non-fried corrugated surface Se-rich wheat powder in the present embodiment, is made up of the component of following mass fraction: wheat flour 100 parts, konjaku powder 7.5 parts, wheat germ powder 10 parts.
Embodiment 3
Non-fried corrugated surface Se-rich wheat powder in the present embodiment, is made up of the component of following mass fraction: wheat flour 120 parts, konjaku powder 5 parts, wheat germ powder 12 parts.
Embodiment 4
Non-fried corrugated surface selenium-rich flour in the present embodiment, is made up of the component of following mass fraction: wheat flour 80 parts, konjaku powder 10 parts, wheat germ powder 8 parts, dietary alkali 0.05 part, Sodium Polyacrylate 0.1 part, composite phosphate 0.1 part, flavor enhancement 0.5 part; Described composite phosphate is made up of sodium phosphate trimer and calgon, wherein sodium phosphate trimer 0.07 part, calgon 0.03 part; Described flavor enhancement is edible salt.
Embodiment 5
Non-fried corrugated surface selenium-rich flour in the present embodiment, is made up of the component of following mass fraction: wheat flour 100 parts, konjaku powder 7.5 parts, wheat germ powder 10 parts, dietary alkali 0.1 part, Sodium Polyacrylate 0.2 part, composite phosphate 0.2 part, flavor enhancement 1 part; Described composite phosphate is made up of sodium phosphate trimer and calgon, wherein sodium phosphate trimer 0.12 part, calgon 0.08 part; Described flavor enhancement is edible salt.
Embodiment 6
Non-fried corrugated surface selenium-rich flour in the present embodiment, is made up of the component of following mass fraction: wheat flour 120 parts, konjaku powder 5 parts, wheat germ powder 12 parts, dietary alkali 0.15 part, Sodium Polyacrylate 0.3 part, composite phosphate 0.3 part, flavor enhancement 1.5 parts; Described composite phosphate is made up of sodium phosphate trimer and calgon, wherein sodium phosphate trimer 0.18 part, calgon 0.12 part; Described flavor enhancement is edible salt.
Embodiment 7
In the present embodiment, non-fried corrugated surface, is processed into primarily of selenium-rich flour, and selenium-rich flour is made up of the component of following mass fraction: wheat flour 95 parts, konjaku powder 9 parts, wheat germ powder 9 parts, dietary alkali 0.1 part, Sodium Polyacrylate 0.15 part, composite phosphate 0.15 part, flavor enhancement 0.8 part; Described composite phosphate is made up of sodium phosphate trimer and calgon, wherein sodium phosphate trimer 0.1 part, calgon 0.05 part; Described flavor enhancement is edible salt.
The preparation method of non-fried corrugated surface in the present embodiment, comprises the following steps:
(1) in mass fraction, wheat flour 95 parts, konjaku powder 9 parts, wheat germ powder 9 parts, dietary alkali 0.1 part, Sodium Polyacrylate 0.15 part, composite phosphate 0.15 part and flavor enhancement 0.8 part are joined in 25 parts of (drinking) water, is uniformly mixed;
(2) boiling after slaking, calendering formation, heated-air drying and get final product.
Embodiment 8
In the present embodiment, non-fried corrugated surface, is processed into primarily of selenium-rich flour, and selenium-rich flour is made up of the component of following mass fraction: wheat flour 105 parts, konjaku powder 6 parts, wheat germ powder 11 parts, dietary alkali 0.08 part, Sodium Polyacrylate 0.25 part, composite phosphate 0.2 part, flavor enhancement 1.2 parts; Described composite phosphate is made up of sodium phosphate trimer and calgon, wherein sodium phosphate trimer 0.12 part, calgon 0.08 part; Described flavor enhancement is edible salt.
The preparation method of non-fried corrugated surface in the present embodiment, comprises the following steps:
(1) in mass fraction, wheat flour 105 parts, konjaku powder 6 parts, wheat germ powder 11 parts, dietary alkali 0.08 part, Sodium Polyacrylate 0.25 part, composite phosphate 0.2 part and flavor enhancement 1.2 parts are joined in 30 parts of (drinking) water, is uniformly mixed;
(2) boiling after slaking, calendering formation, heated-air drying and get final product.
Embodiment 9
In the present embodiment, non-fried corrugated surface, is processed into primarily of selenium-rich flour, and selenium-rich flour is made up of the component of following mass fraction: wheat flour 120 parts, konjaku powder 10 parts, wheat germ powder 12 parts, dietary alkali 0.15 part, Sodium Polyacrylate 0.3 part, composite phosphate 0.3 part, flavor enhancement 1.5 parts; Described composite phosphate is made up of sodium phosphate trimer and calgon, wherein sodium phosphate trimer 0.18 part, calgon 0.12 part; Described flavor enhancement is edible salt.
The preparation method of non-fried corrugated surface in the present embodiment, comprises the following steps:
(1) in mass fraction, wheat flour 120 parts, konjaku powder 10 parts, wheat germ powder 12 parts, dietary alkali 0.15 part, Sodium Polyacrylate 0.3 part, composite phosphate 0.3 part and flavor enhancement 1.5 parts are joined in 35 parts of (drinking) water, is uniformly mixed;
(2) boiling after slaking, calendering formation, heated-air drying and get final product.
In above-described embodiment 1 ~ 9, each component is commercial goods.
Test example
Test noodles prepared by embodiment 7 ~ 9, result shows all smooth flexible of above-mentioned noodles, the thin medium density of tissue in face, and rehydration is soon tasty, after boiling the degree of adhesion of bar and strip-breaking rate lower, palatability is strong.
Claims (10)
1. non-fried corrugated surface Se-rich wheat powder, is characterized in that: be made up of the component of following mass fraction: wheat flour 80 ~ 120 parts, konjaku powder 5 ~ 10 parts, wheat germ powder 8 ~ 12 parts.
2. non-fried corrugated surface Se-rich wheat powder according to claim 1, is characterized in that: be made up of the component of following mass fraction: wheat flour 100 parts, konjaku powder 5 ~ 10 parts, wheat germ powder 8 ~ 12 parts.
3. non-fried corrugated surface Se-rich wheat powder according to claim 2, is characterized in that: be made up of the component of following mass fraction: wheat flour 100 parts, konjaku powder 7.5 parts, wheat germ powder 10 parts.
4. adopt the non-fried corrugated surface selenium-rich flour of Se-rich wheat powder according to any one of claims 1 to 3: it is characterized in that: as described in comprise auxiliary material in selenium-rich flour, described auxiliary material comprises the component of following mass fraction: dietary alkali 0.05 ~ 0.15 part, Sodium Polyacrylate 0.1 ~ 0.3 part, composite phosphate 0.1 ~ 0.3 part, flavor enhancement 0.5 ~ 1.5 part.
5. non-fried corrugated surface selenium-rich flour according to claim 4: it is characterized in that: described auxiliary material is made up of the component of following mass fraction: dietary alkali 0.1 part, Sodium Polyacrylate 0.2 part, composite phosphate 0.1 ~ 0.3 part, flavor enhancement 0.5 ~ 1.5 part.
6. non-fried corrugated surface selenium-rich flour according to claim 5: it is characterized in that: described composite phosphate comprises the component of following mass fraction: sodium phosphate trimer 0.07 ~ 0.18 part, calgon 0.03 ~ 0.12 part.
7. non-fried corrugated surface selenium-rich flour according to claim 6: it is characterized in that: described composite phosphate is made up of sodium phosphate trimer and calgon, the consumption of composite phosphate is 0.2 part, and wherein the mass ratio of sodium phosphate trimer and calgon is 3:2.
8. non-fried corrugated surface selenium-rich flour according to claim 4: it is characterized in that: described flavor enhancement is edible salt.
9. non-fried corrugated surface, it is characterized in that: be processed into primarily of selenium-rich flour, described selenium-rich flour is made up of the component of following mass fraction: wheat flour 80 ~ 120 parts, konjaku powder 5 ~ 10 parts, wheat germ powder 8 ~ 12 parts, dietary alkali 0.05 ~ 0.15 part, Sodium Polyacrylate 0.1 ~ 0.3 part, composite phosphate 0.1 ~ 0.3 part, flavor enhancement 0.5 ~ 1.5 part.
10. non-fried corrugated surface according to claim 9, it is characterized in that: described selenium-rich flour is made up of the component of following mass fraction: wheat flour 100 parts, konjaku powder 5 ~ 10 parts, wheat germ powder 8 ~ 12 parts, dietary alkali 0.1 part, Sodium Polyacrylate 0.2 part, composite phosphate 0.1 ~ 0.3 part, flavor enhancement 0.5 ~ 1.5 part.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105613661A (en) * | 2016-01-22 | 2016-06-01 | 安徽省天麒面业科技股份有限公司 | Wheat germ pancakes and production method thereof |
| CN110754610A (en) * | 2019-10-16 | 2020-02-07 | 宁夏玉礼面粉有限公司 | Production formula and process of selenium-rich flour |
| CN112525766A (en) * | 2020-11-20 | 2021-03-19 | 张俊霞 | Device and method for measuring content of biological hydrogen alkane |
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| CN1539319A (en) * | 2003-11-02 | 2004-10-27 | 张耀辉 | Pulled noodle prepared from flour riching in selenium |
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2015
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105613661A (en) * | 2016-01-22 | 2016-06-01 | 安徽省天麒面业科技股份有限公司 | Wheat germ pancakes and production method thereof |
| CN110754610A (en) * | 2019-10-16 | 2020-02-07 | 宁夏玉礼面粉有限公司 | Production formula and process of selenium-rich flour |
| CN112525766A (en) * | 2020-11-20 | 2021-03-19 | 张俊霞 | Device and method for measuring content of biological hydrogen alkane |
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| CN104770658B (en) | 2018-01-02 |
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