CN104839564A - Extruded noodles and production method thereof - Google Patents
Extruded noodles and production method thereof Download PDFInfo
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- CN104839564A CN104839564A CN201510258003.XA CN201510258003A CN104839564A CN 104839564 A CN104839564 A CN 104839564A CN 201510258003 A CN201510258003 A CN 201510258003A CN 104839564 A CN104839564 A CN 104839564A
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Classifications
-
- 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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- Noodles (AREA)
Abstract
The invention discloses extruded noodles, which are obtained through extruding dough obtained through mixing and kneading raw material flour, wherein the raw material flour comprises the following ingredients in percentage by weight: 70 to 75 percent of wheat flour, 21 to 23 percent of corn flour, 3 to 5 percent of vital gluten and 1 to 2 percent of common salt; the wheat flour is prepared from wheat with the hardness index being greater than or equal to 60; the protein content of the wheat flour is 14 to 16 percent; the whiteness is higher than or equal to 75 percent, and the ash content is lower than or equal to 0.5 percent; the zeaxanthine content in the corn flour is higher than or equal to 5mg per kg, and the straight-chain starch content is 25 to 30 percent. The invention also discloses a production method of the extruded noodles. The dough is extruded and formed under a certain pressure, and the pressure range is 50 to 90 bars. The extruded noodles and the production method have the advantages that the problem of high cost when durum wheat is used for producing the extruded noodles is solved, and in addition, the consistent product quality of the produced extruded noodles and the durum wheat is ensured through compound raw material ingredients and process control.
Description
Technical field
The present invention relates to field of noodle production.More particularly, the present invention relates to a kind of Fei Dulunmai of use raw material and produce extruding noodles and the production method thereof with pasta outward appearance and mouthfeel.
Background technology
To make raw material various due to it for noodles, and wide material sources, mode is simple, and instant, likes by consumer deeply.Divide according to forming principle, noodles can be divided into manual and machine-processed noodles.Mechanism technique can be divided into again rolling process and extrusion two kinds.Rolling process refers to that wheat flour and water are formed and has gluten structure dough under the rubbing with face equipment, dough rest, prolongs the explained hereafter such as pressure rolling sheet, slitting, drying (or freezing) packaging and goes out noodles.Extrusion by the conveying of extruder screw, shear action make material shape uniformly, institutional framework closely.
The Typical Representative of extruding noodles is pastas, and its raw material is Du Lunmai, and product color be amber, and hardness is high, the cooking afterwards product good springiness, does not tasty and refreshingly stick to one's teeth, and is mainly the consumption such as western-style restaurant, chain store, hotel.Du Lunmai is only distributed in Italy and some areas, southern Europe, the Turkey in the Near East and Syria, the Morocco in Africa and Algeria; The former Soviet Union, and the area such as the Canada in North America and northern US.China Du Lunmai resource is little, to it for raw material making pasta, a large amount of foreign exchange import need be spent, this considerably increases the production cost of pasta.Adopting Fei Dulunmai raw material to produce pasta is that domestic enterprise needs the preferential technical problem solved.
Chinese invention patent (ZL200410003491.1) describes a kind of method of form making coarse food grain face of extruding, and by controlling extrusion temperature, material water ratio etc. because of usually chain of command bar quality, it discloses, when the moisture of sample is 30%, when extrusion temperature is 80-85-90-95 DEG C, the rate of dry matter lost of noodles is minimum, is 14.95%.Its boiling water absorption rate is 70.40%.There is good cooking quality.But when the moisture of sample is elevated to 32%, the cooking quality of corn noodles has decline by a relatively large margin.
Summary of the invention
An object of the present invention is to solve at least the problems referred to above and/or defect, and the advantage will illustrated at least is below provided.
A further object of the invention is to provide a kind of extruding noodles, it adopts Fei Dulunmai raw material to produce the extruding noodles with pasta quality, solve and use Du Lunmai to produce the high problem of extruding noodles cost, and ensure that the extruding noodles produced are consistent with Du Lunmai product quality from composite material composition and technology controlling and process.
A further object of the invention be to provide a kind of regulate and control the pressure of twin (double) screw extruder extrusion chamber carry out extruding the production method of noodles, improve extruding noodles production efficiency, to obtain the pasta with better outward appearance, mouthfeel and cooking quality.
In order to realize according to these objects of the present invention and other advantage, provide a kind of extruding noodles, it is mixed by raw meal and to rub and wad a quilt with cotton and be crushed in the face that obtains; Wherein raw meal comprises wheat flour 70-75% by weight percentage, corn flour 21-23%, Gluten 3-5% and salt 1-2%; Described wheat flour is made up of the wheat of stiffness >=60, and wheat flour protein content is 14-16% whiteness >=75%, content of ashes≤0.5%; Luteole content >=5mg/kg in described corn flour, amylose content is 25-30%.
Preferably, for described raw meal adds water, mixed rubbing obtains described wadding, and the moisture content of described wadding is 25-35%.
The feature of Du Lunmai is that protein content, carotene carotene content are all higher, be respectively protein content 17-18%, carotenoid content 3-4ug/g, according to the feature of the grain variety such as Wheat in China, corn, then combination interpolation Gluten can replace Du Lunmai substantially.Such as, in Chinese Wheat Cultivars resource, grow in the wheat matter in continental arid climate district hard and transparent, higher containing protein, reach 14-16%, gluten is strong and flexible.Containing luteole in corn, with pasta appearance color comparing class seemingly.Luteole can be used as bright protective agent in free radical scavenger and food, has certain health care.Luteole is taken in and the concentration of (particularly eyes) free radical scavenger in human organ can be made to increase, and reduces the risk suffering from chronic disease.Product density can be controlled by regulation and control squeeze pressure, interpolation salt etc. and form good gluten network, reach the consistency and elasticity similar with pasta.
The raw material packet used in described extruding noodles is containing wheat, corn, Gluten, edible salt, water; Wherein said wheat is hard wheat, its stiffness >=60, and wheat flour protein content is 14-16%, whiteness >=75%, content of ashes≤0.5%; Described corn is luteole content >=5mg/kg, and amylose content is 25-30%, and after the raw material gelatinization of high amylose content cooling, its molecule can crystallization again, and the penetrating degree of extruding noodle product of making increases, and has certain pulling force.But excessively interpolation can reduce the quality of product, as poor toughness, easily broken bar; Gluten is the native protein extracted from wheat flour, can be used as flour gluten fortifier, protein content >=80% of described Gluten; Described extruding noodles use raw material packet to contain salt, absorb water and accelerate and form gluten network rapidly, can play the effect increasing muscle and regulate quality, can be good at the cooking quality of improving product owing to can make flour when salt solution and face.
Object of the present invention can also be realized by the production method of extruding noodles further, and the method comprises the steps: that described pressure limit is 50-90bar by extruded under a certain pressure for described wadding.
Preferably, described extruded concrete finger, is positioned over described wadding in twin (double) screw extruder and extrudes, and described twin (double) screw extruder die pressure modification scope is 50-90bar.
Preferably, described twin (double) screw extruder carrys out controlled pressure by control yield in unit time and nib area ratio, and described yield in unit time and nib area ratio scope are 0.16-0.26kg/mm
2h; In extruding machine cavity, the operating temperature of first area is 50 DEG C, and mould and cavity other working region temperature interior control to be 80 DEG C, and face wadding moisture content is 28%.In described extruding machine cavity, first area is extrusion chamber 1/4th length areas from feeding end.
Preferably, described twin (double) screw extruder realizes Stress control by controlling temperature in extruder working cavity, and in extrusion chamber, first area temperature controls is 50 DEG C, and mould and other working region temperature of cavity control as scope is 65-85 DEG C; Yield in unit time and nib area ratio control at 0.20kg/mm
2h; Face wadding moisture content is 28%.
Preferably, described twin (double) screw extruder realizes Stress control by the mode controlling material water ratio, and control range is 25-35%; In extruding machine cavity, the operating temperature of first area is 50 DEG C, and mould and cavity other working region temperature interior control to be 80 DEG C; Yield in unit time and nib area ratio control at 0.20kg/mm
2h.
Preferably, the production method of described extruding noodles is also comprised described wadding and is obtained by following step: input in vacuum dough mixing machine by the raw meal mixed by conveying device, again saline solution is injected vacuum dough mixing machine by liquor pump, form the face wadding that moisture content is 25-35%.
Preferably, described vacuum dough mixing machine vacuum is: 0.60-0.80bar.
Preferably, the production method of described extruding noodles also comprises the steps, is cut into pieces by the noodles extruded; It is 11-13% that the noodles cut are dried to moisture, and dried product is cooled to room temperature, and packaging of weighing, to finished product.
Preferably, described drying specifically comprises: the first drying stage environmental condition is: temperature 40 DEG C, humidity 95%, drying time 4h; Second drying stage environmental condition is: temperature 40 DEG C, humidity 85%, drying time 4h; 3rd drying stage environmental condition is: temperature 40 DEG C, humidity 75%, drying time 4h; 4th drying stage environmental condition is: temperature 40 DEG C, humidity 65%, drying time 4h.
The production method of extruding noodles of the present invention comprises the following steps:
Step one, mixed by raw material, described mixed method is wheat flour, corn flour, Gluten are added according to Du Lunmai flour colour, nutrient composition content ratio.Such as wheat flour adding proportion is 70-75%, and the adding proportion of corn flour is 21-23%, and the adding proportion of Gluten is 3-5%, and salt adding proportion is 1-2%;
Step 2, method for mixing raw materials such as adopt vacuum dough mixing technology and equipment, and vacuum dough mixing technology can improve the mixing uniformity of material and water, particularly when material water ratio is lower.Concrete steps and optimum configurations are: the raw meal mixed inputted in vacuum dough mixing machine by conveying device, then saline solution is injected vacuum dough mixing machine by liquor pump, form the face wadding that moisture content is 25-35%.Preferred vacuum dough mixing machine vacuum is: 0.60-0.80bar.
Step 3, the described extruded mode namely extruded by twin (double) screw extruder are produced, and control product quality by regulating die pressure.By mixing, the conveying effect of extruder screw, supplementary material mixes further, is delivered to die head, higher pressure is formed at mould place, form the shape of dense structure Sum fanction, the density of product, quality and pressure are closely related, by regulating Stress control product quality.Described extruder mold pressure controlling scope is 50-90bar.
Wherein, the regulation and control scheme of extruder mold pressure is such as: carry out controlled pressure by control yield in unit time and nib area ratio.Described yield in unit time and nib area are the ratio of extrusion material quality and extruder mold nib area in the unit time, and unit is kg/mm
2h.Yield in unit time and nib area ratio less, pressure is less; Otherwise pressure is larger.Yield in unit time/nib area ratio control range is 0.16-0.26kg/mm
2h; Raw materials used material water ratio is 28%; In extrusion chamber, first area temperature controls is 50 DEG C, and mould and cavity other working region temperature interior control to be 80 DEG C.In described extruding machine cavity, first area is extrusion chamber 1/4th length areas from feeding end.
The regulation and control scheme of extruder mold pressure is such as: realize Stress control by the mode controlling temperature in extruder working cavity.In extrusion chamber, first area temperature controls is 50 DEG C, and mould and other working region temperature of cavity control as scope is 65-85 DEG C.Other operating parameters are: raw materials used material water ratio is 28%; Yield in unit time and nib area ratio control at 0.20kg/mm
2h.In described extruding machine cavity, first area is such as extrusion chamber 1/4th length areas from feeding end.
The regulation and control scheme of extruder mold pressure is such as: realize Stress control by the mode controlling material water ratio, control range is 25-35%.Other operating parameters are: in extruding machine cavity, the operating temperature of first area is 50 DEG C, and mould and cavity other working region temperature interior control to be 80 DEG C; Yield in unit time and nib area ratio are: 0.20kg/mm
2h.In described extruding machine cavity, first area is extrusion chamber 1/4th length areas from feeding end.
Step 4, the noodles cut-out of will be extruded by setting mould outlet cutter sweep, described cutter sweep can regulate cutting rotating speed according to actual needs.
Step 5, by cutting after noodles carry out drying.Described drying means be by cutting after extruding noodles complete drying through 4 drying stages successively, dry products final moisture content is 11-13%, be convenient to storage; In described drying means, the first drying stage dry environment condition and time are: temperature 40 DEG C, humidity 95%, drying time 4h, the second drying stage dry environment condition and time are: temperature 40 DEG C, humidity 85%, drying time 4h, the 3rd drying stage dry environment condition and time are: temperature 40 DEG C, humidity 75%, drying time 4h, 4th drying stage dry environment condition and time are: temperature 40 DEG C, humidity 65%, drying time 4h.Then room temperature is cooled to.
Step 6, dried product is delivered to packaging system carries out Weighing packaging, to finished product.
The equipment used described in wherein said step mainly contains: raw material handling equipment, pulverizer, mixer, raw meal conveying device, vacuum dough mixing machine, twin (double) screw extruder and supporting solid adding set, liquid appending apparatus, cutter sweep, drying equipment, weigh, packing machine.
The present invention at least comprises following beneficial effect: owing to employing the wheat of stiffness >=60 as raw material, ensures that wheat flour protein content is 14-16%, whiteness >=75%, content of ashes≤0.5% simultaneously; Luteole content >=5mg/kg in corn flour, amylose content is 25-30%, so the penetrating degree of the extruding noodle product made increases, and has certain pulling force.Gluten is the native protein extracted from wheat flour, can be used as flour gluten fortifier, protein content >=80% of described Gluten; Described extruding noodles use raw material packet to contain salt, absorb water and accelerate and form gluten network rapidly, can play the effect increasing muscle and regulate quality, can be good at the cooking quality of improving product owing to can make flour when salt solution and face.
The production method of extruding noodles of the present invention forms higher pressure at mould place, by extruder mold Stress control within the scope of 50-90bar, make compressive plane bar form the shape of dense structure Sum fanction, reach the density, the quality that control product, improve the quality of products.
The present invention according to the feature of the grain variety such as Wheat in China, corn, then combines interpolation Gluten replacement Du Lunmai.Luteole can be used as bright protective agent in free radical scavenger and food simultaneously, has certain health care.Luteole is taken in and the concentration of (particularly eyes) free radical scavenger in human organ can be made to increase, and reduces the risk suffering from chronic disease.Product density can be controlled by regulation and control squeeze pressure, interpolation salt etc. and form good gluten network, reach the consistency and elasticity similar with pasta.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Embodiment 1.
Extruding noodles of the present invention its mixed by raw meal and to rub and wad a quilt with cotton and be crushed in the face that obtains; Its formula is as follows: every 100kg raw meal comprises wheat flour 75kg; Corn flour 21kg; Gluten 3kg; Salt 1kg; Described wadding moisture content is 28%.
The production method of extruding noodles of the present invention comprises the following steps:
Step one, choose materials of wheat, corn and Gluten, wheat seed hardness index is 60, and wheat materials is carried out removal of impurities, wheat wetting, powder process.Flour protein content is 14%, and whiteness is 75%, content of ashes 0.5%; Maize raw material is carried out removal of impurities, is crushed to 80-100 order.Corn flour luteole content is 5mg/kg, amylose content 25%; Gluten protein content is 80%; Mixed by above-mentioned raw materials, wherein wheat flour weight adding proportion is 75%; Corn flour weight adding proportion is 21%; Gluten weight adding proportion is 3%; Salt adding proportion is 1%.
Step 2, wheat, the maize raw material powder after process is delivered to continous vacuum dough mixing machine and carries out and face, form the face wadding that moisture content is 28%, described vacuum dough mixing machine vacuum is set to 0.80bar.
Step 3, the face of vacuum dough mixing wadding is delivered in twin (double) screw extruder and is processed, extruder mold Stress control is 50-60bar.Twin (double) screw extruder described in the embodiment of the present invention is German Brabender (DSE-25) twin (double) screw extruder, but is not limited only to this.
Controlled pressure is carried out by control yield in unit time and nib area ratio.Yield in unit time and nib area ratio control as 0.16kg/mm
2h, other operating parameters are: in extruding machine cavity, the first working region temperature is 50 DEG C, and mould and cavity other working region temperature interior are 80 DEG C.In described extruding machine cavity, first area is extrusion chamber 1/4th length areas from feeding end.
Step 4, that the noodles extruded are cut into 25cm by cutter sweep is long.
Step 5, the noodles cut complete drying through 4 drying stages, and the whole moisture of dry products is 11%; First drying stage environmental condition is: temperature 40 DEG C, humidity 95%, drying time 4h, the second drying stage environmental condition is: temperature 40 DEG C, humidity 85%, drying time 4h, the 3rd drying stage environmental condition is: temperature 40 DEG C, humidity 75%, drying time 4h, 4th drying stage environmental condition is: temperature 40 DEG C, humidity 65%, drying time 4h.
Step 6, dried product is cooled to room temperature and is delivered to packaging system and carries out packaging of weighing, to finished product.
Extrude noodles for contrast with certain import brand Du Lunmai, 7 trained preferred sensory evaluation persons carry out sensory evaluation with reference to table 1-1, table 1-2, table 2-1 and table 2-2 to extruding noodles of the present invention.The display of table 3-1 statistical folding result, before and after the extruding noodles cooking of the present invention, the result of evaluation result and reference product is all without significant difference (P < 0.05).
Product sensory assessment item and definition before the table 1-1 cooking
Product sensory standards of grading before the table 1-2 cooking
Product sensory assessment item and definition after the table 2-1 cooking
Product sensory standards of grading after the table 2-2 cooking
The scoring of table 3-1 embodiment 1 product sensory
Embodiment 2
The production method of extruding noodles of the present invention comprises the following steps:
Step one, choose the wheat and maize meeting applicable raw materials of the present invention.Wheat seed hardness index 80, carries out removal of impurities, wheat wetting, powder process by wheat materials.Flour protein content is 16%, and whiteness is 80%, content of ashes 0.5%; Maize raw material is carried out removal of impurities, is crushed to fineness degree 100 order.Corn flour luteole content is 5mg/kg, amylose content 25%.Gluten protein content used is 80%; By raw materials used mixing, wherein wheat flour weight adding proportion is 70%; Corn flour weight adding proportion is 23%; Gluten weight adding proportion is 5%; Salt adding proportion is 2%.
Step 2, wheat, the maize raw material powder after process is delivered to continous vacuum dough mixing machine and carries out and face, form the face wadding that moisture content is 28%, described vacuum dough mixing machine vacuum is set to 0.80bar.
Step 3, the face of vacuum dough mixing wadding is delivered in twin (double) screw extruder and is processed, extruder mold Stress control is 80-90bar.
Controlled pressure is carried out by control yield in unit time and nib area ratio.Yield in unit time and nib area ratio control as 0.26kg/mm
2h, other operating parameters are: in extruding machine cavity, the first working region temperature is 50 DEG C, and mould and cavity other working region temperature interior are 80 DEG C.
Step 4, that the noodles extruded are cut into 25cm by cutter sweep is long.
Step 5, the noodles cut complete drying through 4 drying stages, and the whole moisture of dry products is 12%; First drying stage environmental condition is: temperature 40 DEG C, humidity 95%, drying time 4h, the second drying stage environmental condition is: temperature 40 DEG C, humidity 85%, drying time 4h, the 3rd drying stage environmental condition is: temperature 40 DEG C, humidity 75%, drying time 4h, 4th drying stage environmental condition is: temperature 40 DEG C, humidity 65%, drying time 4h.
Step 6, dried product is cooled to room temperature and is delivered to packaging system and carries out packaging of weighing, to finished product.
Extrude noodles for contrast with certain import brand Du Lunmai, 7 trained preferred sensory evaluation persons carry out sensory evaluation with reference to table 1-1, table 1-2, table 2-1 and table 2-2 to extruding noodles of the present invention.The display of table 3-2 statistical folding result, before and after the extruding noodles cooking of the present invention, the result of evaluation result and reference product is all without significant difference (P < 0.05).
The scoring of table 3-2. embodiment 2 product sensory
Embodiment 3.
The production method of extruding noodles of the present invention comprises the following steps:
Step one, choose the wheat and maize meeting applicable raw materials of the present invention.Wheat seed hardness index is 70, and wheat materials is carried out removal of impurities, wheat wetting, powder process.Flour protein content is 15%, and whiteness is 76%, content of ashes 0.4%; Maize raw material is carried out removal of impurities, is crushed to fineness degree 90 order.Corn flour luteole content is 6mg/kg, amylose content 28%.Gluten protein content used is 83%; By raw materials used mixing, wherein wheat flour weight adding proportion is 73%; Corn flour weight adding proportion is 22%; Gluten weight adding proportion is 3%; Salt adding proportion is 2%.
Step 2, wheat, the maize raw material powder after process is delivered to continous vacuum dough mixing machine and carries out and face, form the face wadding that moisture content is 28%, described vacuum dough mixing machine vacuum is set to 0.80bar.
Step 3, the face of vacuum dough mixing wadding is delivered in twin (double) screw extruder and is processed, extruder mold Stress control is 55-65bar.
Realize Stress control by the mode controlling temperature in extruder working cavity, in extrusion chamber, first area temperature controls is 50 DEG C, and mould and cavity other working region temperature interior control as scope is 85 DEG C.Other operating parameters are: yield in unit time and nib area ratio control as 0.20kg/mm
2h.
Step 4, that the noodles extruded are cut into 25cm by cutter sweep is long.
Step 5, the noodles cut complete drying through 4 drying stages, and the whole moisture of dry products is 11%; First drying stage environmental condition is: temperature 40 DEG C, humidity 95%, drying time 4h, the second drying stage environmental condition is: temperature 40 DEG C, humidity 85%, drying time 4h, the 3rd drying stage environmental condition is: temperature 40 DEG C, humidity 75%, drying time 4h, 4th drying stage environmental condition is: temperature 40 DEG C, humidity 65%, drying time 4h.
Step 6, dried product is cooled to room temperature and is delivered to packaging system and carries out packaging of weighing, to finished product.
Extrude noodles for contrast with certain import brand Du Lunmai, 7 trained preferred sensory evaluation persons carry out sensory evaluation with reference to table 1-1, table 1-2, table 2-1 and table 2-2 to extruding noodles of the present invention.The display of table 3-3 statistical folding result, before and after the extruding noodles cooking of the present invention, the result of evaluation result and reference product is all without significant difference (P < 0.05).
The scoring of table 3-3 embodiment 3 product sensory
Embodiment 4.
The production method of extruding noodles of the present invention comprises the following steps:
Step one, choose the wheat and maize meeting applicable raw materials of the present invention.Wheat seed hardness index is 73, and wheat materials is carried out removal of impurities, wheat wetting, powder process.Flour protein content is 15%, and whiteness is 80%, content of ashes 0.4%; Maize raw material is carried out removal of impurities, is crushed to fineness degree 90 order.Corn flour luteole content is 7mg/kg, amylose content 30%.Gluten protein content used is 80%; By raw materials used mixing, wherein wheat flour weight adding proportion is 72%; Corn flour weight adding proportion is 23%; Gluten weight adding proportion is 3%; Salt adding proportion is 2%.
Step 2, wheat, the maize raw material powder after process is delivered to continous vacuum dough mixing machine and carries out and face, form the face wadding that moisture content is 25%, described vacuum dough mixing machine vacuum is set to 0.80bar.
Step 3, the face of vacuum dough mixing wadding is delivered in twin (double) screw extruder and is processed, extruder mold Stress control is 60-79bar.
Realizing Stress control by the mode controlling material water ratio, controlling to be 25% by controlling material water ratio.Other operating parameters are: yield in unit time and nib area ratio control as 0.20kg/mm
2h, in extruding machine cavity, the first working region temperature is 50 DEG C, and mould and cavity other working region temperature interior are 80 DEG C.
Step 4, that the noodles extruded are cut into 25cm by cutter sweep is long.
Step 5, the noodles cut complete drying through 4 drying stages, and the whole moisture of dry products is 11%; First drying stage environmental condition is: temperature 40 DEG C, humidity 95%, drying time 4h, the second drying stage environmental condition is: temperature 40 DEG C, humidity 85%, drying time 4h, the 3rd drying stage environmental condition is: temperature 40 DEG C, humidity 75%, drying time 4h, 4th drying stage environmental condition is: temperature 40 DEG C, humidity 65%, drying time 4h.
Step 6, dried product is cooled to room temperature and is delivered to packaging system and carries out packaging of weighing, to finished product.
Extrude noodles for contrast with certain import brand Du Lunmai, 7 trained preferred sensory evaluation persons carry out sensory evaluation with reference to table 1-1, table 1-2, table 2-1 and table 2-2 to extruding noodles of the present invention.The results are shown in Table 3-4.
The scoring of table 3-4 embodiment 4 product sensory
The display of table 3-4 statistical folding result, before and after the extruding noodles cooking of the present invention, the result of evaluation result and reference product is all without significant difference (P < 0.05).
Embodiment 5.
The production method of extruding noodles of the present invention comprises the following steps:
Step one, choose the wheat and maize meeting applicable raw materials of the present invention.Wheat seed hardness index is 75, and wheat materials is carried out removal of impurities, wheat wetting, powder process.Flour protein content is 16%, and whiteness is 80%, content of ashes 0.5%; Maize raw material is carried out removal of impurities, is crushed to fineness degree 80 order.Corn flour luteole content is 6mg/kg, amylose content 26%.Gluten protein content used is 83%; By raw materials used mixing, wherein wheat flour weight adding proportion is 73%; Corn flour weight adding proportion is 22%; Gluten weight adding proportion is 4%; Salt adding proportion is 1%.
Step 2, wheat, the maize raw material powder after process is delivered to continous vacuum dough mixing machine and carries out and face, form the face wadding that moisture content is 28%, described vacuum dough mixing machine vacuum is set to 0.60bar.
Step 3, the face of vacuum dough mixing wadding is delivered in twin (double) screw extruder and is processed, extruder mold Stress control is 75-85bar.
Realize Stress control by the mode controlling temperature in extruder working cavity, in extrusion chamber, first area temperature controls is 50 DEG C, and mould and cavity other working region temperature interior control as scope is 65 DEG C.Other operating parameters are: yield in unit time and nib area ratio control as 0.20kg/mm
2h.
Step 4, that the noodles extruded are cut into 25cm by cutter sweep is long.
Step 5, the noodles cut complete drying through 4 drying stages, and the whole moisture of dry products is 12%; First drying stage environmental condition is: temperature 40 DEG C, humidity 95%, drying time 4h, the second drying stage environmental condition is: temperature 40 DEG C, humidity 85%, drying time 4h, the 3rd drying stage environmental condition is: temperature 40 DEG C, humidity 75%, drying time 4h, 4th drying stage environmental condition is: temperature 40 DEG C, humidity 65%, drying time 4h.
Step 6, dried product is cooled to room temperature and is delivered to packaging system and carries out packaging of weighing, to finished product.
Extrude noodles for contrast with certain import brand Du Lunmai, 7 trained preferred sensory evaluation persons carry out sensory evaluation with reference to table 1-1, table 1-2, table 2-1 and table 2-2 to the extruding noodles that the inventive method makes.The results are shown in Table 3-5.
The sensory evaluation scores of table 3-5 embodiment 5 product
The display of table 3-5 statistical folding result, before and after the extruding noodles cooking that the inventive method makes, the result of evaluation result and reference product is all without significant difference (P < 0.05).
Embodiment 6.
The production method of extruding noodles of the present invention comprises the following steps:
Step one, choose the wheat and maize meeting applicable raw materials of the present invention.Wheat seed hardness index is 69, and wheat materials is carried out removal of impurities, wheat wetting, powder process.Flour protein content is 14%, and whiteness is 80%, content of ashes 0.5%; Maize raw material is carried out removal of impurities, is crushed to fineness degree 100 order.Corn flour luteole content is 5mg/kg, amylose content 29%.Gluten protein content used is 83%; By raw materials used mixing, wherein wheat flour weight adding proportion is 74%; Corn flour weight adding proportion is 22%; Gluten weight adding proportion is 3%; Salt adding proportion is 1%.
Step 2, wheat, the maize raw material powder after process is delivered to continous vacuum dough mixing machine and carries out and face, form the face wadding that moisture content is 35%, described vacuum dough mixing machine vacuum is set to 0.60bar.
Step 3, the face of vacuum dough mixing wadding is delivered in twin (double) screw extruder and is processed, extruder mold Stress control is 55-65bar.
Realizing Stress control by the mode controlling material water ratio, controlling to be 35% by controlling material water ratio.Other operating parameters are: yield in unit time and nib area ratio control as 0.20kg/mm
2h, in extruding machine cavity, the first working region temperature is 50 DEG C, and mould and cavity other working region temperature interior are 80 DEG C.
Step 4, that the noodles extruded are cut into 25cm by cutter sweep is long.
Step 5, the noodles cut complete drying through 4 drying stages, and the whole moisture of dry products is 13%; First drying stage environmental condition is: temperature 40 DEG C, humidity 95%, drying time 4h, the second drying stage environmental condition is: temperature 40 DEG C, humidity 85%, drying time 4h, the 3rd drying stage environmental condition is: temperature 40 DEG C, humidity 75%, drying time 4h, 4th drying stage environmental condition is: temperature 40 DEG C, humidity 65%, drying time 4h.
Step 6, dried product is cooled to room temperature and is delivered to packaging system and carries out packaging of weighing, to finished product.
Extrude noodles for contrast with certain import brand Du Lunmai, 7 trained preferred sensory evaluation persons carry out sensory evaluation with reference to table 1-1, table 1-2, table 2-1 and table 2-2 to the extruding noodles that the inventive method makes.The results are shown in Table 3-6.
The sensory evaluation scores of table 3-6 embodiment 6 product
The display of table 3-6 statistical folding result, before and after the extruding noodles cooking that the inventive method makes, the result of evaluation result and reference product is all without significant difference (P < 0.05).
Although embodiment of the present invention are open as above, it is not restricted to listed in description and embodiment utilization.It can be applied to various applicable the field of the invention completely.For those skilled in the art, can easily realize other amendment.
Claims (10)
1. extrude noodles, it is mixed by raw meal and to rub and wad a quilt with cotton and be crushed in the face that obtains; Wherein raw meal comprises wheat flour 70-75% by weight percentage, corn flour 21-23%, Gluten 3-5% and salt 1-2%; Described wheat flour is made up of the wheat of stiffness >=60, and wheat flour protein content is 14-16%, whiteness >=75%, content of ashes≤0.5%; Luteole content >=5mg/kg in described corn flour, amylose content is 25-30%.
2. extrude noodles as claimed in claim 1, it is characterized in that, for described raw meal adds water, mixed rubbing obtains described wadding, and the moisture content of described wadding is 25-35%.
3. a production method for the extruding noodles according to any one of claim 1 or 2, is characterized in that, comprises the steps: that described pressure limit is 50-90bar by extruded under a certain pressure for described wadding.
4. the production method of extruding noodles as claimed in claim 3, it is characterized in that described wadding is positioned in twin (double) screw extruder and extrudes by described extruded concrete finger, described twin (double) screw extruder die pressure modification scope is 50-90bar.
5. the production method of extruding noodles as claimed in claim 4, it is characterized in that, described twin (double) screw extruder carrys out controlled pressure by control yield in unit time and nib area ratio, and described yield in unit time and nib area ratio scope are 0.16-0.26kg/mm
2h; Face wadding moisture content is 28%; In extruding machine cavity, the operating temperature of first area is 50 DEG C, and mould and cavity other working region temperature interior control to be 80 DEG C; In described extruding machine cavity, first area is extrusion chamber 1/4th length areas from feeding end.
6. the production method of extruding noodles as claimed in claim 4, it is characterized in that, described twin (double) screw extruder realizes Stress control by controlling temperature in extruder working cavity, in extrusion chamber, first area temperature controls is 50 DEG C, and mould and other working region temperature of cavity control as scope is 65-85 DEG C; Yield in unit time and nib area ratio control at 0.20kg/mm
2h; Face wadding moisture content is 28%.
7. the production method of extruding noodles as claimed in claim 4, it is characterized in that, described twin (double) screw extruder realizes Stress control by the mode controlling material water ratio, control range is 25-35%, in extruding machine cavity, the operating temperature of first area is 50 DEG C, mould and cavity other working region temperature interior control to be 80 DEG C, and yield in unit time and nib area ratio control at 0.20kg/mm
2h.
8. the production method of extruding noodles as claimed in claim 3, it is characterized in that, also comprise described wadding to be obtained by following step: the raw meal mixed is inputted in vacuum dough mixing machine by conveying device, again saline solution is injected vacuum dough mixing machine by liquor pump, form the face wadding that moisture content is 25-35%; Described vacuum dough mixing machine vacuum is: 0.60-0.80bar.
9. the production method of extruding noodles as claimed in claim 3, is characterized in that, also comprise the steps, be cut into pieces by the noodles extruded; It is 11-13% that the noodles cut are dried to moisture, and dried product is cooled to room temperature, and packaging of weighing, to finished product.
10. the production method of extruding noodles as claimed in claim 9, it is characterized in that, described drying specifically comprises: the first drying stage environmental condition is: temperature 40 DEG C, humidity 95%, drying time 4h, the second drying stage environmental condition is: temperature 40 DEG C, humidity 85%, drying time 4h, the 3rd drying stage environmental condition is: temperature 40 DEG C, humidity 75%, drying time 4h, 4th drying stage environmental condition is: temperature 40 DEG C, humidity 65%, drying time 4h.
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