CN105077017A - Noodles with high soybean dietary fiber content and processing method thereof - Google Patents
Noodles with high soybean dietary fiber content and processing method thereof Download PDFInfo
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- 238000003672 processing method Methods 0.000 title claims abstract description 25
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- 238000009472 formulation Methods 0.000 claims description 16
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- 108010002430 hemicellulase Proteins 0.000 claims description 15
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 14
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- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 2
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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 belongs to the technical field of noodle processing, and particularly relates to noodles with high soybean dietary fiber content and a processing method thereof. The noodles comprise, by weight, 90-120 parts of flour, 10-20 parts of soybean dietary fiber, 3-5 parts of vital gluten and 1-2 parts of salt. The processing method of the noodles with high soybean dietary fiber content comprises the following steps of material obtaining, flour mixing and dough kneading, dough curing, dough rolling and drying. According to the noodles obtained through the processing method, the soybean dietary fiber is added in the flour, so that the water absorption of the flour product is improved, the gluten network is reinforced, the gluten quality is improved, and then the noodle quality is improved; due to the addition of the vital gluten, the gluten and protein are reinforced, and the noodles are smooth and good in taste. In addition, a small amount of enzyme is added, the enzyme acts on dietary fiber to convert some dietary fiber into polysaccharide, and therefore the gluten network structure is reinforced.
Description
Technical field
The invention belongs to noodles processing technical field, be specifically related to a kind of noodles of high soybean dietary fiber content, also relate to the processing method of above-mentioned noodles.
Background technology
Noodles are that the flour of a kind of cereal or beans adds water into dough, afterwards or pressure or roll and make sheet and cut or press, or use and rub with the hands, draw, the means such as to pinch, make strip (narrow or wide, flat or round) or strip, finally by boiling, fry, braised, fried food.Noodles are all loved by the people all the time.
Common noodles take flour as raw material, through adjusting powder and face, slaking, roll face, drying and making, common noodles easily occur that toughness such as to glue not, excessively at the phenomenon.
Dietary fiber is the edible part of plant, can not be digested, and to human body unsoundness meaning, the carbohydrate of the degree of polymerization >=3 and lignin, comprise cellulose, hemicellulose, pectin, inulin etc.Dietary fiber is that health diet is indispensable, and the World Food Programme's suggestion normal population intake is everyone 27 grams/day.
If can soybean dietary fiber be made an addition in noodles, supplement the nutrition lacked in steamed bun, more can be conducive to the health of human body.About soybean dietary fiber noodles, market is rarely seen.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides a kind of noodles of high soybean dietary fiber content, these noodles are major ingredient with flour, is aided with soybean dietary fiber and Gluten, to increase the toughness of noodles, viscosity and chewiness, improves the mouthfeel of noodles;
Present invention also offers the processing method of the noodles of above-mentioned high soybean dietary fiber content.
The noodles of high soybean dietary fiber of the present invention, comprise the component of following portions by weight:
Flour 90-120 soybean dietary fiber 10-20
Gluten 3-5 edible salt 1-2.
In above-mentioned soybean dietary fiber, the content of soluble dietary fiber accounts for total dietary fiber weight 35-45%.
Preferably, above-mentioned flour is Strong flour.
Above-mentioned noodles also comprise the raw material of following parts by weight:
Soybean lecithin 0.1-0.3VC0.01-0.03.
The processing method of the noodles of above-mentioned a kind of high soybean dietary fiber, comprises following step:
(1) feeding: get the flour of 90-120 part, the soybean dietary fiber of 10-20 part, the Gluten of 3-5 part, the edible salt of 1-2 part successively, mix;
(2) powder is adjusted: in the raw material of step (1), add demineralized water, the addition of described demineralized water be raw material heavy 53 ~ 60%, after adding demineralized water and face, controlling the dough temperature after adjusting powder and face is 28 ~ 33 DEG C, adjust the powder time to be 15 ~ 25 minutes, obtain dough after adjusting powder for subsequent use; Tune powder is an important step in whole production process, and the quality of grasp directly affects the quality of product.In order to flour uniform water absorption can be made, a high-pressure nozzle is added in water inlet place of tune powder machine, water is made to be vaporific, be sprayed at flour surface, fully contact with flour, mix, thus accelerate the absorption speed of flour, be conducive to the formation of gluten network, the amount of water in dough should regulate according to the flour of different quality.In tune powder and face process, can moderate-speed mixer.Shut out dough sheet thickness evenly, flat smooth, without edge damage hole, uniform color is consistent and have certain toughness and intensity, employing rounded face cutter, noodle diameter is greater than 1.25 millimeters;
(3) dough rest: by the slaking 10 ~ 25 minutes at 20-38 DEG C of the dough in step (2); The object of slaking is the internal stress produced in whipping process to eliminate dough, hydrone is made to penetrate into the inside of protein colloid particle to greatest extent, the network organization of further formation gluten, the length of curing time is related to the effect of slaking, the time of slaking is longer, and it is better that gluten network is formed;
(4) face is rolled: dough good for slaking in step (3) is sent into rolling in noodle rolling machine;
(5) dry in shaping noodles feeding drying room, obtain finished product noodles.
Preferably, above-mentioned demineralized water hardness is less than or equal to 5 degree.
As a modification of the present invention, the processing method of the noodles of high soybean dietary fiber content, comprises following step:
(1) feeding: get the flour of 90-120 part, the soybean dietary fiber of 10-20 part, the Gluten of 3-5 part, the edible salt of 1-2 part, the soybean lecithin of 0.1-0.3 part, the VC of 0.01-0.03 part successively, mix;
(2) powder is adjusted: in the raw material of step (1), add demineralized water, the addition of demineralized water be raw material heavy 53 ~ 60%, after adding demineralized water and face, controlling the dough temperature after adjusting powder and face is 28 ~ 33 DEG C, adjust the powder time to be 15 ~ 25 minutes, obtain dough after adjusting powder for subsequent use;
(3) dough rest: by the slaking 10 ~ 25 minutes at 20-38 DEG C of the dough in step (2);
(4) face is rolled: dough good for slaking in step (3) is sent into rolling in noodle rolling machine;
(5) dry in shaping noodles feeding drying room, obtain finished product noodles.
Improve as of the present invention another, a kind of processing method of noodles of high soybean dietary fiber content, comprises following step:
(1) feeding: get the flour of 90-120 part, the soybean dietary fiber of 10-20 part, the Gluten of 3-5 part, the edible salt of 1-2 part successively, the complex enzyme formulation of the soybean lecithin of 0.1-0.3 part, VC, 0.001-0.01 part of 0.01-0.03 part, mixes;
Complex enzyme formulation is cellulase, the mixture of hemicellulase, AMS, zytase, pentosanase, cellulase: hemicellulase: AMS: zytase: pentosanase=2-5:1-2:1-3:1-2:1-3, above ratio is weight ratio;
(2) powder is adjusted: in the raw material of step (1), add demineralized water, the addition of described demineralized water be raw material heavy 53 ~ 60%, after adding demineralized water and face, controlling the dough temperature after adjusting powder and face is 28 ~ 33 DEG C, adjust the powder time to be 15 ~ 25 minutes, obtain dough after adjusting powder for subsequent use;
(3) dough rest: by the slaking 10 ~ 25 minutes at 20-38 DEG C of the dough in step (2);
(4) face is rolled: dough good for slaking in step (3) is sent into rolling in noodle rolling machine; Shut out dough sheet thickness evenly, flat smooth, without edge damage hole, uniform color is consistent and have certain toughness and intensity, employing rounded face cutter, noodle diameter is greater than 1.25 millimeters.
(5) dry in shaping noodles feeding drying room, obtain finished product noodles.
Preferred, a kind of processing method of noodles of high soybean dietary fiber content, comprises following step:
(1) feeding: get the flour of 100 parts, the soybean dietary fiber of 15 parts, the Gluten of 4 parts, the edible salt of 1.5 parts successively, the soybean lecithin of 0.2 part, the VC of 0.015 part, the complex enzyme formulation of 0.0015 part, mix;
Above-mentioned complex enzyme formulation is cellulase, the mixture of hemicellulase, AMS, zytase, pentosanase, described cellulase: hemicellulase: AMS: zytase: pentosanase=4:1.5:1.5:1:2, above ratio is weight ratio;
(2) powder and face is adjusted: in the raw material of step (1), add demineralized water, the addition of described demineralized water be raw material heavy 56%, after adding demineralized water and face, controlling the dough temperature after adjusting powder and face is 30 DEG C, adjust the powder time to be 20 minutes, obtain dough after adjusting powder for subsequent use;
(3) dough rest: by the slaking 20 minutes at 35 DEG C of the dough in step (2);
(4) face is rolled: dough good for slaking in step (3) is sent into rolling in noodle rolling machine;
(5) dry in shaping noodles feeding drying room, obtain finished product noodles.
The present invention adds the Gluten of 3-5%, can improve strengthening gluten, makes noodles strength road, smooth, mouthfeel good, and meanwhile, Gluten protein content more than 70%, can strengthen albumen.
Beneficial effect of the present invention is, adopts method of the present invention to process the noodles obtained, adds soybean dietary fiber, improve the water absorption rate of Flour product, strengthen network gluten, improve gluten quality, thus improve the quality of noodles in flour; And add Gluten, enhance gluten and albumen, make that noodles are smooth, mouthfeel good; The present invention also added a small amount of enzyme in addition, by the effect of enzyme effect dietary fiber, changes part dietary fiber wherein into polysaccharide, enhances gluten network structure, make noodles have more chewiness.
Accompanying drawing explanation
Fig. 1 is noodle production procedure chart of the present invention;
Fig. 2 is noodles finished figure of the present invention.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described, so that those skilled in the art more understands the present invention, but does not therefore limit the present invention.
Embodiment 1
The processing method of the noodles of high soybean dietary fiber content, comprises following step:
(1) feeding: get the Strong flour of 100 parts, the soybean dietary fiber of 15 parts, the Gluten of 4 parts, the edible salt of 1.5 parts successively, mix; In soybean dietary fiber, the content of soluble dietary fiber accounts for total dietary fiber weight 40%;
(2) adjust powder: in the raw material of step (1), add demineralized water, the addition of demineralized water be raw material heavy 56%, after adding demineralized water and face, controlling the dough temperature after adjusting powder and face is about 30 DEG C, adjusts the powder time to be 20 minutes, to adjust after powder dough is for subsequent use; Softening hardness of water is less than 5 degree;
(3) dough rest: by the slaking 18 minutes at 25 DEG C of the dough in step (2);
(4) face is rolled: dough good for slaking in step (3) is sent into rolling in noodle rolling machine;
(5) dry in shaping noodles feeding drying room, obtain finished product noodles.
Comparative example 1
As different from Example 1, in soybean dietary fiber, the content of soluble dietary fiber is 20%, and all the other are identical;
Comparative example 2
As different from Example 1, in soybean dietary fiber, the content of soluble dietary fiber is 50%, and all the other are identical.
From comparative example 1, can find out in 2, along with the change of soluble dietary fiber, the hardness of noodles, cohesive, chewiness also can along with change, in embodiment 1, the various performances of noodles are better than comparative example 1, 2, this is because, soluble dietary fiber has stronger water imbibition, make the water absorption rate of noodles in rising trend with its this increase being of example, main component due to soluble dietary fiber is polysaccharide and acid pectic substance, the on the one hand noncovalent interaction power such as hydrogen bond of main chain in pectic substance structure, can be formed and agree there is a kind of viscoelastic continuous print three dimensional gell network structure, when they add in flour, this gel network structure plays the function being similar to gluten structure, and pentosan is combined into more macromolecular network structure by the activated two-chain of Yoghourt acid and flour protein, the quality of improvement noodles, on the other hand, due to the high-hydroscopicity of soluble dietary fiber, to the water imbibition of the mucedin effect of competing in noodles, dilution gluten, intercept the formation of gluten network, worsen the cooking quality of noodles, therefore, the addition of soluble dietary fiber is larger for the impact of noodle quality.
Embodiment 2
The processing method of the noodles of high soybean dietary fiber content, comprises following step:
(1) feeding: get the Strong flour of 90 parts, the soybean dietary fiber of 10 parts, the Gluten of 3 parts, the edible salt of 1 part successively, mix; In soybean dietary fiber, the content of soluble dietary fiber accounts for total dietary fiber weight 35%;
(2) adjust powder: in the raw material of step (1), add demineralized water, the addition of described demineralized water be raw material heavy 53%, after adding demineralized water and face, controlling the dough temperature after adjusting powder and face is 28 DEG C, adjusts the powder time to be 15 minutes, to adjust after powder dough is for subsequent use; Softening hardness of water is less than 5 degree;
(3) dough rest: by the slaking 10 minutes at 20 DEG C of the dough in step (2);
(4) face is rolled: dough good for slaking in step (3) is sent into rolling in noodle rolling machine;
(5) dry in shaping noodles feeding drying room, obtain finished product noodles.
Embodiment 3
The processing method of the noodles of high soybean dietary fiber content, comprises following step:
(1) feeding: get the Strong flour of 120 parts, the soybean dietary fiber of 20 parts, the Gluten of 5 parts, the edible salt of 2 parts successively, mix; In soybean dietary fiber, the content of soluble dietary fiber accounts for total dietary fiber weight 45%;
(2) adjust powder: in the raw material of step (1), add demineralized water, the addition of described demineralized water be raw material heavy 60%, after adding demineralized water and face, controlling the dough temperature after adjusting powder and face is 33 DEG C, adjusts the powder time to be 25 minutes, to adjust after powder dough is for subsequent use; Softening hardness of water is less than 5 degree;
(3) dough rest: by the slaking 25 minutes at 28 DEG C of the dough in step (2);
(4) face is rolled: dough good for slaking in step (3) is sent into rolling in noodle rolling machine;
(5) dry in shaping noodles feeding drying room, obtain finished product noodles.
Embodiment 4
The processing method of the noodles of high soybean dietary fiber content, comprises following step:
(1) feeding: get the Strong flour of 100 parts, the soybean dietary fiber of 15 parts, the Gluten of 4 parts, the edible salt of 1.5 parts, the soybean lecithin of 0.2 part, the VC of 0.02 part successively, mix; In soybean dietary fiber, the content of soluble dietary fiber accounts for total dietary fiber weight 40%;
(2) adjust powder: in the raw material of step (1), add demineralized water, the addition of demineralized water be raw material heavy 56%, after adding demineralized water and face, controlling the dough temperature after adjusting powder and face is 30 DEG C, adjusts the powder time to be 20 minutes, to adjust after powder dough is for subsequent use; Softening hardness of water is less than 5 degree;
(3) dough rest: by the slaking 15 minutes at 25 DEG C of the dough in step (2);
(4) face is rolled: dough good for slaking in step (3) is sent into rolling in noodle rolling machine;
(5) dry in shaping noodles feeding drying room, obtain finished product noodles.
Embodiment 5
The processing method of the noodles of high soybean dietary fiber content, comprises following step:
(1) feeding: get the Strong flour of 90 parts, the soybean dietary fiber of 10 parts, the Gluten of 3 parts, the edible salt of 1 part, the soybean lecithin of 0.1 part, the VC of 0.01 part successively, mix; In soybean dietary fiber, the content of soluble dietary fiber accounts for total dietary fiber weight 35%;
(2) adjust powder: in the raw material of step (1), add demineralized water, the addition of demineralized water be raw material heavy 53%, after adding demineralized water and face, controlling the dough temperature after adjusting powder and face is 28 DEG C, adjusts the powder time to be 15 minutes, to adjust after powder dough is for subsequent use; Softening hardness of water is less than 5 degree;
(3) dough rest: by the slaking 10 minutes at 20 DEG C of the dough in step (2);
(4) face is rolled: dough good for slaking in step (3) is sent into rolling in noodle rolling machine;
(5) dry in shaping noodles feeding drying room, obtain finished product noodles.
Embodiment 6
The processing method of the noodles of high soybean dietary fiber content, comprises following step:
(1) feeding: get the Strong flour of 120 parts, the soybean dietary fiber of 20 parts, the Gluten of 5 parts, the edible salt of 2 parts, the soybean lecithin of 0.3 part, the VC of 0.03 part successively, mix; In soybean dietary fiber, the content of soluble dietary fiber accounts for total dietary fiber weight 45%;
(2) adjust powder: in the raw material of step (1), add demineralized water, the addition of demineralized water be raw material heavy 60%, after adding demineralized water and face, controlling the dough temperature after adjusting powder and face is 33 DEG C, adjusts the powder time to be 25 minutes, to adjust after powder dough is for subsequent use; Softening hardness of water is less than 5 degree;
(3) dough rest: by the slaking 25 minutes at 28 DEG C of the dough in step (2);
(4) face is rolled: dough good for slaking in step (3) is sent into rolling in noodle rolling machine;
(5) dry in shaping noodles feeding drying room, obtain finished product noodles.
Embodiment 7
The processing method of the noodles of high soybean dietary fiber content, comprises following step:
(1) feeding: get the flour of 100 parts, the soybean dietary fiber of 15 parts, the Gluten of 4 parts, the edible salt of 1.5 parts successively, the soybean lecithin of 0.2 part, the VC of 0.02 part, the complex enzyme formulation of 0.005 part, mix;
In soybean dietary fiber, the content of soluble dietary fiber accounts for total dietary fiber weight 40%;
Complex enzyme formulation is cellulase, the mixture of hemicellulase, AMS, zytase, pentosanase, cellulase: hemicellulase: AMS: zytase: pentosanase=4:1:2:2:2, and above ratio is weight ratio;
(2) adjust powder and face: in the raw material of step (1), add demineralized water, the addition of demineralized water be raw material heavy 56%, after adding demineralized water and face, controlling the dough temperature after adjusting powder and face is 30 DEG C, adjusts the powder time to be 20 minutes, to adjust after powder dough is for subsequent use; Softening hardness of water is less than 5 degree;
(3) dough rest: by the slaking 18 minutes at 25 DEG C of the dough in step (2);
(4) face is rolled: dough good for slaking in step (3) is sent into rolling in noodle rolling machine;
(5) dry in shaping noodles feeding drying room, obtain finished product noodles.
Comparative example 3
Complex enzyme formulation is adjusted to the mixture of cellulase, AMS, zytase with embodiment 7 difference; All the other are identical;
Comparative example 4
Complex enzyme formulation is adjusted to the mixture of cellulase, hemicellulase, pentosanase with embodiment 7 difference; All the other are identical;
Embodiment 8
The processing method of the noodles of high soybean dietary fiber content, comprises following step:
(1) feeding: get the flour of 90 parts, the soybean dietary fiber of 10 parts, the Gluten of 3 parts, the edible salt of 1 part successively, the soybean lecithin of 0.1 part, the VC of 0.01 part, the complex enzyme formulation of 0.001 part, mix;
In soybean dietary fiber, the content of soluble dietary fiber accounts for total dietary fiber weight 40%;
Complex enzyme formulation is cellulase, the mixture of hemicellulase, AMS, zytase, pentosanase, cellulase: hemicellulase: AMS: zytase: pentosanase=2:1:1:1:1, and above ratio is weight ratio;
(2) powder and face is adjusted: in the raw material of step (1), add demineralized water, the addition of described demineralized water be raw material heavy 53%, after adding demineralized water and face, controlling the dough temperature after adjusting powder and face is 28 DEG C, adjust the powder time to be 15 minutes, obtain dough after adjusting powder for subsequent use; Softening hardness of water is less than 5 degree;
(3) dough rest: by the slaking 10 minutes at 20 DEG C of the dough in step (2);
(4) face is rolled: dough good for slaking in step (3) is sent into rolling in noodle rolling machine;
(5) dry in shaping noodles feeding drying room, obtain finished product noodles.
Embodiment 9
The processing method of the noodles of high soybean dietary fiber content, comprises following step:
(1) feeding: get the flour of 120 parts, the soybean dietary fiber of 20 parts, the Gluten of 5 parts, the edible salt of 2 parts successively, the soybean lecithin of 0.3 part, the VC of 0.03 part, the complex enzyme formulation of 0.01 part, mix;
In soybean dietary fiber, the content of soluble dietary fiber accounts for total dietary fiber weight 40%;
Complex enzyme formulation is cellulase, the mixture of hemicellulase, AMS, zytase, pentosanase, cellulase: hemicellulase: AMS: zytase: pentosanase=2-5:1-2:1-3:1-2:1-3, above ratio is weight ratio;
(2) powder and face is adjusted: in the raw material of step (1), add demineralized water, the addition of described demineralized water be raw material heavy 53 ~ 60%, after adding demineralized water and face, controlling the dough temperature after adjusting powder and face is 28 ~ 33 DEG C, adjust the powder time to be 15 ~ 25 minutes, obtain dough after adjusting powder for subsequent use; Softening hardness of water is less than 5 degree;
(3) dough rest: by the slaking 10 ~ 25 minutes at 20-28 DEG C of the dough in step (2);
(4) face is rolled: dough good for slaking in step (3) is sent into rolling in noodle rolling machine;
(5) dry in shaping noodles feeding drying room, obtain finished product noodles.
Sensory evaluation
Please 100 experts, adopt point mode of tax to give a mark to the noodles after boiling, standards of grading are as follows:
Standards of grading
The noodles marking value of embodiment 1-9 is as follows:
As can be seen from the score value of above sensory evaluation, soluble dietary fiber is comparatively large for the impact of noodle quality, when soluble dietary fiber is too much or very few, all can have influence on the toughness of noodles, viscosity, slickness; Complex enzyme is replaced, also can have an impact to qualities such as the mouthfeels of noodles.
Claims (9)
1. noodles for high soybean dietary fiber content, comprise the component of following portions by weight:
Flour 90-120 soybean dietary fiber 10-20
Gluten 3-5 edible salt 1-2.
2. the noodles of a kind of high soybean dietary fiber content as claimed in claim 1, it is characterized in that, in described soybean dietary fiber, the content of soluble dietary fiber accounts for total dietary fiber weight 35-45%.
3. the noodles of a kind of high soybean dietary fiber content as claimed in claim 1, it is characterized in that, described flour is Strong flour.
4. the noodles of a kind of high soybean dietary fiber content as claimed in claim 1, it is characterized in that, described noodles also comprise the raw material of following parts by weight:
Soybean lecithin 0.1-0.3VC0.01-0.03.
5. the processing method of the noodles of a kind of high soybean dietary fiber content as claimed in claim 1, comprises following step:
(1) feeding: get the flour of 90-120 part, the soybean dietary fiber of 10-20 part, the Gluten of 3-5 part, the edible salt of 1-2 part successively, mix;
(2) powder and face is adjusted: in the raw material of step (1), add demineralized water, the addition of described demineralized water be raw material heavy 53 ~ 60%, after adding demineralized water and face, controlling the dough temperature after adjusting powder and face is 28 ~ 33 DEG C, adjust the powder time to be 15 ~ 25 minutes, obtain dough after adjusting powder for subsequent use;
(3) dough rest: by the slaking 10 ~ 25 minutes at 20-38 DEG C of the dough in step (2);
(4) face is rolled: dough good for slaking in step (3) is sent into rolling in noodle rolling machine;
(5) dry in shaping noodles feeding drying room, obtain finished product noodles.
6. the processing method of the noodles of a kind of high soybean dietary fiber as claimed in claim 4, is characterized in that, described demineralized water hardness is less than or equal to 5 degree.
7. the processing method of the noodles of a kind of high soybean dietary fiber content as claimed in claim 1, comprises following step:
(1) feeding: get the flour of 90-120 part, the soybean dietary fiber of 10-20 part, the Gluten of 3-5 part, the edible salt of 1-2 part, the soybean lecithin of 0.1-0.3 part, the VC of 0.01-0.03 part successively, mix;
(2) powder and face is adjusted: in the raw material of step (1), add demineralized water, the addition of described demineralized water be raw material heavy 53 ~ 60%, after adding demineralized water and face, controlling the dough temperature after adjusting powder and face is 28 ~ 33 DEG C, adjust the powder time to be 15 ~ 25 minutes, obtain dough after adjusting powder for subsequent use;
(3) dough rest: by the slaking 10 ~ 25 minutes at 20-38 DEG C of the dough in step (2);
(4) face is rolled: dough good for slaking in step (3) is sent into rolling in noodle rolling machine;
(5) dry in shaping noodles feeding drying room, obtain finished product noodles.
8. the processing method of the noodles of a kind of high soybean dietary fiber content as claimed in claim 1, comprises following step:
(1) feeding: get the flour of 90-120 part, the soybean dietary fiber of 10-20 part, the Gluten of 3-5 part, the edible salt of 1-2 part successively, the complex enzyme formulation of the soybean lecithin of 0.1-0.3 part, VC, 0.001-0.01 part of 0.01-0.03 part, mixes;
Described complex enzyme formulation is cellulase, the mixture of hemicellulase, AMS, zytase, pentosanase, described cellulase: hemicellulase: AMS: zytase: pentosanase=2-5:1-2:1-3:1-2:1-3, above ratio is weight ratio;
(2) powder and face is adjusted: in the raw material of step (1), add demineralized water, the addition of described demineralized water be raw material heavy 53 ~ 60%, after adding demineralized water and face, controlling the dough temperature after adjusting powder and face is 28 ~ 33 DEG C, adjust the powder time to be 15 ~ 25 minutes, obtain dough after adjusting powder for subsequent use;
(3) dough rest: by the slaking 10 ~ 25 minutes at 20-38 DEG C of the dough in step (2);
(4) face is rolled: dough good for slaking in step (3) is sent into rolling in noodle rolling machine;
(5) dry in shaping noodles feeding drying room, obtain finished product noodles.
9. the processing method of the noodles of a kind of high soybean dietary fiber content as claimed in claim 1, comprises following step:
(1) feeding: get the flour of 100 parts, the soybean dietary fiber of 15 parts, the Gluten of 4 parts, the edible salt of 1.5 parts successively, the soybean lecithin of 0.2 part, the VC of 0.015 part, the complex enzyme formulation of 0.0015 part, mix;
Described complex enzyme formulation is cellulase, the mixture of hemicellulase, AMS, zytase, pentosanase, described cellulase: hemicellulase: AMS: zytase: pentosanase=4:1.5:1.5:1:2, above ratio is weight ratio;
(2) powder and face is adjusted: in the raw material of step (1), add demineralized water, the addition of described demineralized water be raw material heavy 56%, after adding demineralized water and face, controlling the dough temperature after adjusting powder and face is 30 DEG C, adjust the powder time to be 20 minutes, obtain dough after adjusting powder for subsequent use;
(3) dough rest: by the slaking 20 minutes at 35 DEG C of the dough in step (2);
(4) face is rolled: dough good for slaking in step (3) is sent into rolling in noodle rolling machine;
(5) dry in shaping noodles feeding drying room, obtain finished product noodles.
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