CN104938915A - Highly tough and chewy nutritive flour for hand-pulled noodles and stewed noodles and preparation method thereof - Google Patents
Highly tough and chewy nutritive flour for hand-pulled noodles and stewed noodles and preparation method thereof Download PDFInfo
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- CN104938915A CN104938915A CN201510311079.4A CN201510311079A CN104938915A CN 104938915 A CN104938915 A CN 104938915A CN 201510311079 A CN201510311079 A CN 201510311079A CN 104938915 A CN104938915 A CN 104938915A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims description 8
- 235000013312 flour Nutrition 0.000 title abstract description 10
- 230000000050 nutritive effect Effects 0.000 title abstract 4
- 241000209140 Triticum Species 0.000 claims abstract description 36
- 235000021307 Triticum Nutrition 0.000 claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 20
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims abstract description 16
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims abstract description 16
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 11
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 11
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 11
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 11
- 150000004676 glycans Chemical class 0.000 claims abstract description 11
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 11
- 239000005017 polysaccharide Substances 0.000 claims abstract description 11
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- 240000008042 Zea mays Species 0.000 claims abstract description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 10
- 235000005822 corn Nutrition 0.000 claims abstract description 10
- 239000008234 soft water Substances 0.000 claims abstract description 10
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000010410 calcium alginate Nutrition 0.000 claims abstract description 8
- 239000000648 calcium alginate Substances 0.000 claims abstract description 8
- 229960002681 calcium alginate Drugs 0.000 claims abstract description 8
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 claims abstract description 8
- 235000010408 potassium alginate Nutrition 0.000 claims abstract description 8
- 239000000737 potassium alginate Substances 0.000 claims abstract description 8
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 claims abstract description 8
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 8
- 239000000661 sodium alginate Substances 0.000 claims abstract description 8
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 108010068370 Glutens Proteins 0.000 claims description 18
- 235000021312 gluten Nutrition 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 15
- 239000002131 composite material Substances 0.000 claims description 14
- 239000002245 particle Substances 0.000 claims description 14
- 235000018102 proteins Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000007885 magnetic separation Methods 0.000 claims description 6
- 230000004048 modification Effects 0.000 claims description 6
- 238000012986 modification Methods 0.000 claims description 6
- 238000009736 wetting Methods 0.000 claims description 6
- 235000015099 wheat brans Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 229940039780 wheat preparation Drugs 0.000 claims description 3
- 230000003993 interaction Effects 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000008676 import Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The invention discloses a highly tough and chewy nutritive flour for hand-pulled noodles and stewed noodles. The highly tough and chewy nutritive flour comprises the following ingredients in parts by weight: 60-80 parts of homemade Zhouyuan 9369 strong-gluten wheat, 40-50 parts of homemade Gaoyou 503 strong-gluten wheat, 30-60 parts of homemade Jimai 20 strong-gluten wheat, 1-2 parts of sodium alginate, 2-3 parts of calcium alginate, 1.5-2.5 parts of potassium alginate, 1.1-1.3 parts of propylene glycol alginate with grain diameter of 180 [mu]m, 1.2-1.4 parts of propylene glycol alginate with grain diameter of 250 [mu]m, 10-15 parts of waxy corn pure protein, 3-4 parts of Chinese yam polysaccharide, 6-8 parts of active tea powder, 3-5 parts of salt and a proper amount of soft water. Through interaction of various types of wheat, the ductility and the elasticity of dough are greatly improved, the operability is greatly improved, and the noodles made by the highly tough and chewy nutritive flour taste chewy and smooth.
Description
Technical field
The invention belongs to functional flour processing field, be specifically related to a kind of high chewiness whole wheat for hand-pulled noodles stewed noodles and preparation method.
Background technology
Stewed noodles hand-pulled noodles is as a kind of wheaten food with local characteristic, be well received by consumers, but, usually depend on the composite of import or import and state's yield wheat for the preparation of the stewed noodle flour of hand-pulled noodles stewed noodles in the market or only adopt common flour, by additive or repeatedly process proofing of dough and prepare the hand-pulled noodles stewed noodles material of high chewiness, the cost of import high chewiness flour is higher, adopt long patent flour processing hand-pulled noodles or stewed noodles there is following problem: flour repeatedly processing proof in process, resistance to putting property difference, be easy to fermentation stream summer become, cause mouthfeel inferior, even turn sour.
Summary of the invention
The present invention is directed to the demand of hand-pulled noodles stewed noodles processing and the deficiency of existing market, propose a kind of high chewiness whole wheat for hand-pulled noodles stewed noodles and preparation method.
The technical solution used in the present invention is as follows:
A kind of high chewiness whole wheat for hand-pulled noodles stewed noodles, it is characterized in that, comprise following parts by weight of component: the propylene glycol alginate 1.1-1.3 of source 9369, domestic continent strong gluten wheat 60-80, domestic Gaoyou 503 strong gluten wheat 40-50, domestic Jimai 20 strong gluten wheat 30-60, sodium alginate 1-2, calcium alginate 2-3, potassium alginate 1.5-2.5, particle diameter 180um, the propylene glycol alginate 1.2-1.4 of particle diameter 250um, waxy corn pure protein 10-15, Chinese yam polysaccharide 3-4, active tea powder 6-8, salt 3-5, appropriate soft water.
For a high chewiness whole wheat preparation method for hand-pulled noodles stewed noodles, it is characterized in that, comprise the following steps:
(1) get source 9369, domestic continent strong gluten wheat, domestic Gaoyou 503 strong gluten wheat, domestic Jimai 20 strong gluten wheat select operation, magnetic separation operation, wheat wetting operation through impurity elimination operation, de-stone operation, magnetic separation operation, matting, modified operation, look, after wheat wetting 24-36 hour, carry out grinding, screen wheat bran and composite powder for subsequent use;
(2) get wheat bran, the mixing of active tea powder, and add gross weight 6-10 soft water doubly, after stirring, at 40-50 DEG C, soak 12-20h, filter, obtain filtrate and filter residue,
(3) waxy corn pure protein, Chinese yam polysaccharide, filtrate mixing is got, and add gross weight 50-70 soft water doubly, first rapid stirring 30-50min is heated at 45-55 DEG C, treat waxy corn pure protein, Chinese yam polysaccharide dissolves completely, and when presenting the fluffy state of clayization, continuous heating, slow stirring adds composite powder to stirring, stop heating, put into vacuum freeze drier afterwards, at-30-40 DEG C, to obtain modification composite powder for subsequent use for dry 2-3h to the 15-20% that moisture is gross weight;
(4) sodium alginate, calcium alginate, potassium alginate, the propylene glycol alginate of particle diameter 180um, the propylene glycol alginate mixing of particle diameter 250um is got, and the water adding gross weight 4-10 times stirs, obtain additive solution, additive solution is evenly sprayed on modification composite powder by the mode that high-pressure fog is sprayed, profit 6-10min, first the microwave drying 25-50min of 70 DEG C is adopted to be the 3-5% of gross weight to moisture, at the microwave disinfection 3-5min of employing 120 DEG C, filling and package and get final product.
Beneficial effect of the present invention is embodied in:
The present invention is by the interaction of a few grow wheat, substantially increase the ductility of dough, elasticity, greatly improve operability, mouthfeel chewiness, smooth, by adding natural sodium alginate, calcium alginate, potassium alginate, the propylene glycol alginate of particle diameter 180um, the propylene glycol alginate of particle diameter 250um substitute traditional boron ash, improves the biceps of end product, extensibility, elasticity and tensile strength, make the higher hand-pulled noodles of quality, stewed noodles.By achieving the oxidation resistant enhancing of composite powder and the strengthening of nutrition at glutinous rice pure protein and Chinese yam polysaccharide liquid environment.
Detailed description of the invention
Embodiment
The high chewiness whole wheat for hand-pulled noodles stewed noodles described in the present embodiment, it is characterized in that, comprise following parts by weight of component: the propylene glycol alginate 1.2 of source 9369, domestic continent strong gluten wheat 70, domestic Gaoyou 503 strong gluten wheat 45, domestic Jimai 20 strong gluten wheat 45, sodium alginate 1.5, calcium alginate 2.5, potassium alginate 2, particle diameter 180um, the propylene glycol alginate 1.3 of particle diameter 250um, waxy corn pure protein 12.5, Chinese yam polysaccharide 3.5, active tea powder 7, salt 4, appropriate soft water.
The high chewiness whole wheat preparation method for hand-pulled noodles stewed noodles described in the present embodiment, is characterized in that, comprise the following steps:
(1) get source 9369, domestic continent strong gluten wheat, domestic Gaoyou 503 strong gluten wheat, domestic Jimai 20 strong gluten wheat select operation, magnetic separation operation, wheat wetting operation through impurity elimination operation, de-stone operation, magnetic separation operation, matting, modified operation, look, after wheat wetting 24-36 hour, carry out grinding, screen wheat bran and composite powder for subsequent use;
(2) get wheat bran, the mixing of active tea powder, and add gross weight 6-10 soft water doubly, after stirring, at 40-50 DEG C, soak 12-20h, filter, obtain filtrate and filter residue,
(3) waxy corn pure protein, Chinese yam polysaccharide, filtrate mixing is got, and add gross weight 50-70 soft water doubly, first rapid stirring 30-50min is heated at 45-55 DEG C, treat waxy corn pure protein, Chinese yam polysaccharide dissolves completely, and when presenting the fluffy state of clayization, continuous heating, slow stirring adds composite powder to stirring, stop heating, put into vacuum freeze drier afterwards, at-30-40 DEG C, to obtain modification composite powder for subsequent use for dry 2-3h to the 15-20% that moisture is gross weight;
(4) sodium alginate, calcium alginate, potassium alginate, the propylene glycol alginate of particle diameter 180um, the propylene glycol alginate mixing of particle diameter 250um is got, and the water adding gross weight 4-10 times stirs, obtain additive solution, additive solution is evenly sprayed on modification composite powder by the mode that high-pressure fog is sprayed, profit 6-10min, first the microwave drying 25-50min of 70 DEG C is adopted to be the 3-5% of gross weight to moisture, at the microwave disinfection 3-5min of employing 120 DEG C, filling and package and get final product.
Claims (2)
1. the high chewiness whole wheat for hand-pulled noodles stewed noodles, it is characterized in that, comprise following parts by weight of component: the propylene glycol alginate 1.1-1.3 of source 9369, domestic continent strong gluten wheat 60-80, domestic Gaoyou 503 strong gluten wheat 40-50, domestic Jimai 20 strong gluten wheat 30-60, sodium alginate 1-2, calcium alginate 2-3, potassium alginate 1.5-2.5, particle diameter 180um, the propylene glycol alginate 1.2-1.4 of particle diameter 250um, waxy corn pure protein 10-15, Chinese yam polysaccharide 3-4, active tea powder 6-8, salt 3-5, appropriate soft water.
2., for a high chewiness whole wheat preparation method for hand-pulled noodles stewed noodles, it is characterized in that, comprise the following steps:
(1) get source 9369, domestic continent strong gluten wheat, domestic Gaoyou 503 strong gluten wheat, domestic Jimai 20 strong gluten wheat select operation, magnetic separation operation, wheat wetting operation through impurity elimination operation, de-stone operation, magnetic separation operation, matting, modified operation, look, after wheat wetting 24-36 hour, carry out grinding, screen wheat bran and composite powder for subsequent use;
(2) get wheat bran, the mixing of active tea powder, and add gross weight 6-10 soft water doubly, after stirring, at 40-50 DEG C, soak 12-20h, filter, obtain filtrate and filter residue,
(3) waxy corn pure protein, Chinese yam polysaccharide, filtrate mixing is got, and add gross weight 50-70 soft water doubly, first rapid stirring 30-50min is heated at 45-55 DEG C, treat waxy corn pure protein, Chinese yam polysaccharide dissolves completely, and when presenting the fluffy state of clayization, continuous heating, slow stirring adds composite powder to stirring, stop heating, put into vacuum freeze drier afterwards, at-30-40 DEG C, to obtain modification composite powder for subsequent use for dry 2-3h to the 15-20% that moisture is gross weight;
(4) sodium alginate, calcium alginate, potassium alginate, the propylene glycol alginate of particle diameter 180um, the propylene glycol alginate mixing of particle diameter 250um is got, and the water adding gross weight 4-10 times stirs, obtain additive solution, additive solution is evenly sprayed on modification composite powder by the mode that high-pressure fog is sprayed, profit 6-10min, first the microwave drying 25-50min of 70 DEG C is adopted to be the 3-5% of gross weight to moisture, at the microwave disinfection 3-5min of employing 120 DEG C, filling and package and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510311079.4A CN104938915A (en) | 2015-06-09 | 2015-06-09 | Highly tough and chewy nutritive flour for hand-pulled noodles and stewed noodles and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510311079.4A CN104938915A (en) | 2015-06-09 | 2015-06-09 | Highly tough and chewy nutritive flour for hand-pulled noodles and stewed noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104938915A true CN104938915A (en) | 2015-09-30 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510311079.4A Pending CN104938915A (en) | 2015-06-09 | 2015-06-09 | Highly tough and chewy nutritive flour for hand-pulled noodles and stewed noodles and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229441A (en) * | 2021-04-30 | 2021-08-10 | 郑州市雪嵩制粉有限公司 | Improved flour for stewed noodles and preparation process thereof |
| CN114287560A (en) * | 2022-01-17 | 2022-04-08 | 宁夏丹富粮油食品有限公司 | Technological method for improving extensibility of stretched flour |
| CN114916638A (en) * | 2022-05-31 | 2022-08-19 | 郑州久依粮食工程有限公司 | Flour heat treatment process and flour processing process |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1327746A (en) * | 2001-03-02 | 2001-12-26 | 新疆天山面粉(集团)有限责任公司 | Flour dedicated for pulled noodles |
| CN1891057A (en) * | 2006-03-14 | 2007-01-10 | 杨春辉 | Special full-wheat flour for high protein nutrient enriched noodles |
| CN101156611A (en) * | 2007-10-12 | 2008-04-09 | 杨春辉 | High protein nutrition intensified hand-pulled noodles dedicated whole meal and confecting method |
| CN101283692A (en) * | 2008-05-14 | 2008-10-15 | 河南工业大学 | Flour processing method for improving the flour quality and flour food quality |
| CN102429162A (en) * | 2011-11-21 | 2012-05-02 | 郑州天地人面粉实业有限公司 | Special flour for stretched noodles and preparation method thereof |
-
2015
- 2015-06-09 CN CN201510311079.4A patent/CN104938915A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1327746A (en) * | 2001-03-02 | 2001-12-26 | 新疆天山面粉(集团)有限责任公司 | Flour dedicated for pulled noodles |
| CN1891057A (en) * | 2006-03-14 | 2007-01-10 | 杨春辉 | Special full-wheat flour for high protein nutrient enriched noodles |
| CN101156611A (en) * | 2007-10-12 | 2008-04-09 | 杨春辉 | High protein nutrition intensified hand-pulled noodles dedicated whole meal and confecting method |
| CN101283692A (en) * | 2008-05-14 | 2008-10-15 | 河南工业大学 | Flour processing method for improving the flour quality and flour food quality |
| CN102429162A (en) * | 2011-11-21 | 2012-05-02 | 郑州天地人面粉实业有限公司 | Special flour for stretched noodles and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 秦福敏等: "藻朊酸盐对普通面粉粉质特性和拉伸特性的影响", 《青岛农业大学学报(自然科学版)》 * |
| 粮食大辞典编辑委员会: "《粮食大辞典》", 31 December 2009, 中国物资出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229441A (en) * | 2021-04-30 | 2021-08-10 | 郑州市雪嵩制粉有限公司 | Improved flour for stewed noodles and preparation process thereof |
| CN114287560A (en) * | 2022-01-17 | 2022-04-08 | 宁夏丹富粮油食品有限公司 | Technological method for improving extensibility of stretched flour |
| CN114916638A (en) * | 2022-05-31 | 2022-08-19 | 郑州久依粮食工程有限公司 | Flour heat treatment process and flour processing process |
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Application publication date: 20150930 |
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