CN105685549B - Method for producing fresh noodles or fine dried noodles and fresh noodles or fine dried noodles produced by same - Google Patents
Method for producing fresh noodles or fine dried noodles and fresh noodles or fine dried noodles produced by same Download PDFInfo
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Abstract
The present application relates to a method of producing raw or fine dried noodles and raw or fine dried noodles produced thereby. The application promotes the color of the fresh or fine dried noodles by introducing the process of extruding dough between proofing and calendering.
Description
Technical Field
The present application relates to a method of producing raw or fine dried noodles and raw or fine dried noodles produced thereby.
Background
The production of the prior traditional fine dried noodles and fresh noodles adopts the process flows of non-vacuum dough mixing, fermentation, composite rolling, continuous rolling and shredding to obtain the finished product of the fresh noodles, or drying to obtain the finished product of the fine dried noodles. The color of the finished product is mainly determined based on the pink color of the flour, the finished product is biased to be yellow and black, and the color of the noodles can be improved only by some whitening agents before.
Disclosure of Invention
Problems to be solved by the invention
The application aims to improve the traditional production process of fine dried noodles and fresh noodles, and the color of the fresh noodles or the fine dried noodles is improved by introducing the process of extruding dough between proofing and calendering without using a whitening agent and the like.
Means for solving the problems
The application provides a method for producing fresh noodles or fine dried noodles, which is characterized by comprising the following steps:
1) extruding and rolling the proofed dough to obtain a rolled dough sheet;
2) shredding the rolled dough sheet to obtain fresh noodles, or shredding the rolled dough sheet and drying to obtain fine dried noodles.
The application also provides a method for reducing the yellow color value of fresh noodles or fine dried noodles, which is characterized by comprising the following steps:
1) extruding and rolling the proofed dough to obtain a rolled dough sheet;
2) shredding the rolled dough sheet to obtain fresh noodles, or shredding the rolled dough sheet and drying to obtain fine dried noodles.
The method according to the present application, characterized in that said proofed dough is prepared by: kneading flour with water amount of 28-35% by weight of flour, and proofing.
The method according to the present application, characterized in that the ash content of the flour is 0.5-0.75%.
The method according to the application is characterized in that the extruded dough has a thickness of 5-15 mm and a temperature of 25-35 ℃.
The method according to the application is characterized in that the calendering is a composite calendering and/or a continuous calendering treatment, preferably a composite calendering and a continuous calendering treatment.
The method according to the present application, characterized in that said composite calendering comprises: rolling the extruded dough into a dough sheet with the thickness of 8-15mm, preferably repeatedly folding and rolling the dough sheet for 1-4 times, wherein the thickness of the dough sheet is controlled to be 8-15 mm; the continuous calendering comprises: continuously rolling the extruded dough or the composite rolled dough sheet to the thickness of 0.7-1.5 mm.
The method according to the present application, characterized in that the extrusion is extrusion in an extruder.
The application also provides fresh noodles or fine dried noodles, which are characterized in that the yellow color value of the fresh noodles is 13-19, preferably 13-16, more preferably 13-15, and the yellow color value of the fresh noodles after being placed for 24 hours is 17-21, preferably 17-19.5, more preferably 17-17.9; the yellow color value of the dried noodles is 13-20, preferably 13-17, and more preferably 13-14.
The present application also provides a raw or fine dried noodle produced according to the method described herein.
ADVANTAGEOUS EFFECTS OF INVENTION
Through increasing the process of extruding the dough, can be on the basis of keeping vermicelli and fresh noodle taste and flavor, the yellow color value of obvious reduction fresh noodle and vermicelli.
Detailed Description
In the present application, the ash content of flour is determined by GBT 5505-.
In the following examples of the present application, the flour used was obtained commercially and ash in the flour was measured using the GBT5505-2008 grain and oil test ash assay.
In the following embodiments of the present application,
measuring the yellow color value of the fresh noodle product by using a Meinengda color difference meter CR-400;
measuring the yellow color value of the dried noodles through L a b color space, wherein the L value represents the brightness of the color of the sample; a and b represent color directions: + a is in red direction, -a is in green direction, + b is in yellow direction, -b is in blue direction (see, for example, ge xiu, 2003, research on the color of chinese noodles and its influencing factors, post doctor paper, chinese academy of agricultural sciences).
The moisture content of the dried noodles is determined by adopting the GBT 21305-2007 method.
In the following examples of the application, the Extruder used was an Extruder MAC 30S, available from namad, Italy.
Example 1
Kneading dough with ash content of 0.52% under the condition of 32% of water addition for 10 minutes, extruding the dough in an extruder after the dough is proofed for 10 minutes, controlling the temperature of the extruded dough to be 30 ℃, and then performing normal composite rolling (rolling out a dough belt with the thickness of 10mm, folding and rolling twice), continuously rolling (rolling the dough belt with the thickness of 10mm for five times to the final dough sheet thickness of 0.95mm after continuous thickness adjustment on the dough belt with the thickness of 10mm), shredding (shredding by using a 2.0mm dough knife) to obtain a fresh dough product, wherein the yellow color value of the obtained fresh dough product is 15.45 through detection.
The fresh dough sheet is placed in the self-sealing bag for 24 hours, and the yellow color value of the fresh dough sheet is 20.80 through detection.
Comparative example 1
Kneading dough with the ash content of 0.52% under the condition of 32% of water addition for 10 minutes, after dough proofing for 10 minutes, performing normal compound rolling (rolling out a dough belt with the thickness of 10mm, folding and rolling twice) -continuously rolling (rolling the dough belt with the thickness of 10mm for five times after continuous thickness adjustment to ensure that the thickness of a final dough sheet is 0.95mm) -shredding (shredding by adopting a dough knife with the thickness of 2.0 mm) to obtain a fresh dough product, and detecting to obtain the yellow color value of the fresh dough product of 17.85.
The fresh dough sheet is placed in the self-sealing bag for 24 hours, and the yellow color value of the fresh dough sheet is 21.19 after detection.
According to the above results, the yellow color value of the fresh noodle product obtained in example 1 was reduced by 13.5% and by 1.9% after leaving for 24 hours, as compared with comparative example 1.
Example 2
Kneading flour with ash content of 0.52% under the condition of 32% of water addition for 10 minutes, extruding the dough in an extruder after the dough is proofed for 10 minutes, controlling the temperature of the extruded dough to be 30 ℃, then performing normal composite rolling (rolling out a dough belt with the thickness of 10mm, performing folding rolling twice), continuously rolling (performing continuous thickness adjustment on the dough belt with the thickness of 10mm, performing five-time rolling to obtain a final dough sheet with the thickness of 0.95mm), shredding (performing shredding by using a noodle cutter with the thickness of 2.0 mm), drying in a drying room to obtain a dried noodle product, and drying under the drying condition of 38 ℃ for 5 hours under the humidity of 75% to ensure that the moisture of the dried noodle is 13.0%. The yellow color value of the obtained dried noodle is 16.55 through detection, wherein the color of the dried noodle does not change obviously along with the change of the placing time.
Comparative example 2
Kneading flour with ash content of 0.52% under the condition of 32% of water addition for 10 minutes, after dough proofing for 10 minutes, performing normal composite rolling (rolling out a flour belt with the thickness of 10mm, folding and rolling twice) -continuous rolling (rolling the flour belt with the thickness of 10mm for five times after continuous thickness adjustment to the final dough sheet thickness of 0.95mm) -shredding (shredding by using a flour knife with the thickness of 2.0 mm), drying in a drying room to obtain a fine dried noodle product, and drying for 5 hours under the drying condition of 38 ℃ and the humidity of 75% to ensure that the moisture of the dried fine dried noodles is 13.0%. The yellow color value of the obtained dried noodles is 18.52 by detection.
According to the above results, the yellow color value of the noodle product obtained in example 2 was reduced by 11.7% compared to that of comparative example 2.
Example 3
Kneading flour with ash content of 0.63% under the condition of water addition of 28%, kneading for 15 minutes, extruding the dough in an extruder after proofing for 15 minutes, wherein the size of the dough is 12mm, the length of the dough is 50mm, the width of the dough is 80mm, the temperature of the extruded dough is controlled at 35 ℃, and then performing normal composite rolling (rolling out a flour belt with the thickness of 10mm, folding and rolling twice), continuously rolling (rolling the flour belt with the thickness of 10mm for five times to obtain a final dough sheet with the thickness of 1.10mm) and shredding (shredding by using a noodle knife with the thickness of 2.0 mm) to obtain a fresh noodle product. The yellow color value of the obtained fresh noodle product is 13.53 through detection.
The fresh dough sheet was left for 24 hours and tested to have a yellow value of 17.32.
Comparative example 3
Kneading dough with the ash content of 0.63% under the condition of 28% of water addition for 15 minutes, after the dough is proofed for 15 minutes, performing normal composite rolling (rolling out a dough belt with the thickness of 10mm, folding and rolling twice), continuously rolling (rolling the dough belt with the thickness of 10mm for five times after continuous thickness adjustment until the final dough sheet thickness is 1.10mm), and shredding (shredding by using a dough knife with the thickness of 2.0 mm) to obtain the fresh dough product. The yellow color value of the obtained fresh noodle product is 15.38 through detection.
The fresh dough sheet is placed for 24 hours, and the yellow color value of the fresh dough sheet is 17.98 after detection.
According to the above results, compared to comparative example 3, the yellow color value of the fresh noodle product obtained in example 3 was reduced by 12%, and after standing for 24 hours, by 3.7%.
Example 4
Kneading flour with ash content of 0.63% under the condition of water addition of 28%, kneading for 15 minutes, extruding the dough in an extruder after proofing the dough for 15 minutes, wherein the size of the dough is 12mm, the length of the dough is 50mm, the width of the dough is 80mm, the temperature of the extruded dough is controlled at 35 ℃, then performing normal composite rolling (rolling out a dough belt with the thickness of 10mm, folding and rolling twice), continuously rolling (rolling the dough belt with the thickness of 10mm for five times to obtain a final dough sheet with the thickness of 1.10mm), shredding (shredding by using a noodle cutter with the thickness of 2.0 mm), drying the dried noodle product in a drying room, and drying for 5 hours under the drying condition of 38 ℃ and the humidity of 75% to ensure that the moisture of the dried noodle is 13.0%. The yellow color value of the obtained dried noodles is detected to be 13.38. Wherein the color of the dried noodles does not change obviously along with the change of the placing time.
Comparative example 4
Kneading flour with ash content of 0.63% under the condition of water addition of 28%, kneading for 15 minutes, after dough proofing for 15 minutes, performing normal compound calendering (calendering a flour belt with the thickness of 10mm, folding and calendering twice) according to the standard, continuously calendering (calendering the flour belt with the thickness of 10mm for five times after continuous thickness adjustment, until the final dough sheet thickness is 1.10mm), shredding (shredding by using a noodle knife with the thickness of 2.0 mm), drying the dried noodle product in a drying room, and drying for 5 hours under the drying condition of 38 ℃ and the humidity of 75% to ensure that the moisture of the dried noodle is 13.0%. The yellow color value of the obtained dried noodles is 14.81 through detection.
According to the above results, the yellow color value of the noodle product obtained in example 4 was reduced by 9.7% compared to that of comparative example 4.
Example 5
Kneading flour with ash content of 0.74% under the condition of 35% of water addition for 5 minutes, extruding the dough in an extruder after the dough is proofed for 5 minutes, wherein the size of the dough is 6mm in thickness, the length of the dough is 50mm, the width of the dough is 80mm, the temperature of the extruded dough is controlled at 29 ℃, and then performing normal composite rolling (rolling out a flour belt with the thickness of 10mm, folding and rolling twice), continuously rolling (rolling the flour belt with the thickness of 10mm for five times to the final thickness of a dough sheet of 0.90mm after continuous thickness adjustment), shredding (shredding by using a 2.0mm noodle knife) to obtain a fresh noodle product. And detecting to obtain the yellow color value of the fresh noodle product of 18.02.
The fresh dough sheet is placed for 24 hours, and the yellow color value of the fresh dough sheet is detected to be 19.04.
Comparative example 5
Kneading flour with ash content of 0.74% under the condition of adding 35% of water for 5 minutes, after dough proofing for 5 minutes, performing normal composite rolling (rolling out a flour belt with the thickness of 10mm, folding and rolling twice), continuously rolling (rolling the flour belt with the thickness of 10mm continuously, performing five times of rolling until the thickness of a final dough sheet is 0.90mm), and shredding (shredding by using a flour knife with the thickness of 2.0 mm) to obtain a fresh flour product. And detecting to obtain the yellow color value of the fresh noodle product of 20.66.
The fresh dough sheet is placed for 24 hours, and the yellow color value of the fresh dough sheet is 19.95 after detection.
According to the above results, compared to comparative example 5, the yellow color value of the fresh noodle product obtained in example 5 was reduced by 12.8%, and after standing for 24 hours, by 4.6%.
Example 6
Kneading flour with ash content of 0.74% under the condition of 35% of water addition for 5 minutes, extruding the dough in an extruder after proofing the dough for 5 minutes, wherein the size of the dough is 6mm, the length of the dough is 50mm, the width of the dough is 80mm, the temperature of the extruded dough is controlled at 29 ℃, then performing normal composite rolling (rolling out a dough belt with the thickness of 10mm, folding and rolling twice), continuously rolling (rolling the dough belt with the thickness of 10mm for five times to the final dough sheet thickness of 0.90mm), cutting (cutting the dough belt with the thickness of 2.0mm by using a dough cutter), drying the dried noodle product in a drying room, and drying for 5 hours under the drying condition of 38 ℃ and the humidity of 75% to ensure that the moisture of the dried noodle is 13.0%. The yellow color value of the obtained dried noodles is 19.47 by detection. Wherein the color of the dried noodles does not change obviously along with the change of the placing time.
Comparative example 6
Kneading flour with ash content of 0.74% under the condition of 35% of water addition for 5 minutes, after dough proofing for 5 minutes, performing normal compound rolling (rolling out a flour belt with the thickness of 10mm, folding and rolling twice) -continuously rolling (rolling the flour belt with the thickness of 10mm for five times after continuous thickness adjustment to ensure that the thickness of a final dough sheet is 0.90mm) -shredding (shredding by using a flour knife with the thickness of 2.0 mm), drying the dried noodle product in a drying room, and drying for 5 hours under the drying condition of 38 ℃ and the humidity of 75% to ensure that the moisture of the dried noodle is 13.0%. The yellow color value of the obtained dried noodles is 23.68 through detection.
According to the above results, the yellow value of the noodle product obtained in example 6 was reduced by 17.8% compared to that of comparative example 6.
Example 7
Kneading flour with ash content of 0.51% under the condition of 35% of water addition for 5 minutes, extruding the dough in an extruder after the dough is proofed for 5 minutes, wherein the size of the dough is 6mm in thickness, the length of the dough is 50mm, the width of the dough is 60mm, the temperature of the extruded dough is controlled at 30 ℃, and then performing normal composite rolling (rolling out a flour belt with the thickness of 10mm, folding and rolling twice), continuously rolling (rolling the flour belt with the thickness of 10mm for five times to the final thickness of a dough sheet of 0.92mm after continuous thickness adjustment), shredding (shredding by using a 2.0mm noodle knife) to obtain a fresh noodle product. The yellow color value of the obtained fresh noodle product is 19.00 through detection.
The fresh dough sheet is placed for 24 hours, and the yellow color value of the fresh dough sheet is 20.70 after detection.
Comparative example 7
Kneading flour with ash content of 0.51% under the condition of water addition of 35% for 5 minutes, after dough proofing for 5 minutes, performing normal composite rolling (rolling out a flour belt with the thickness of 10mm, folding and rolling twice), continuously rolling (rolling the flour belt with the thickness of 10mm to the final thickness of a dough sheet of 0.92mm after continuous thickness adjustment, five times rolling), and shredding (shredding by using a flour knife with the thickness of 2.0 mm). And the yellow color value of the obtained fresh noodle product is 20.58 by detection.
The fresh dough sheet is placed for 24 hours, and the yellow color value of the fresh dough sheet is 21.00 after detection.
According to the above results, compared to comparative example 7, the yellow color value of the fresh noodle product obtained in example 7 was reduced by 9.5%, and after standing for 24 hours, by 1.4%.
Example 8
Kneading flour with ash content of 0.51% under the condition of 35% of water addition for 5 minutes, after dough proofing for 5 minutes, performing normal composite rolling (rolling out a flour belt with the thickness of 10mm, folding and rolling twice) -continuously rolling (rolling the flour belt with the thickness of 10mm for five times after continuous thickness adjustment to ensure that the final dough sheet thickness is 0.92mm) -shredding (shredding by using a flour knife with the thickness of 2.0 mm), drying the dried noodle product in a drying room, and drying for 5 hours under the drying condition of 38 ℃ and the humidity of 75% to ensure that the moisture of the dried noodle is 13.0%. The yellow color value of the obtained dried noodles is 19.44 by detection. Wherein the color of the dried noodles does not change obviously along with the change of the placing time.
Comparative example 8
Kneading flour with ash content of 0.51% under the condition of 35% of water addition for 5 minutes, after dough proofing for 5 minutes, performing normal composite rolling (rolling out a flour belt with the thickness of 10mm, folding and rolling twice) -continuously rolling (rolling the flour belt with the thickness of 10mm for five times after continuous thickness adjustment to ensure that the final dough sheet thickness is 0.92mm) -shredding (shredding by using a flour knife with the thickness of 2.0 mm), drying the dried noodle product in a drying room, and drying for 5 hours under the drying condition of 38 ℃ and the humidity of 75% to ensure that the moisture of the dried noodle is 13.0%. And detecting to obtain the yellow color value of the obtained dried noodles to be 22.20.
According to the above results, the yellow color value of the noodle product obtained in example 8 was reduced by 12.4% compared to that of comparative example 8.
Example 9
Kneading flour with ash content of 0.61% under the condition of adding water of 30%, kneading dough for 5 minutes, extruding the dough in an extruder after proofing the dough for 5 minutes, wherein the size of the dough is 9mm, the length of the dough is 50mm, the width of the dough is 60mm, the temperature of the extruded dough is controlled at 33 ℃, and then performing normal composite rolling (rolling out a flour belt with the thickness of 10mm, folding and rolling twice), continuously rolling (rolling the flour belt with the thickness of 10mm for five times to the final thickness of a dough sheet of 0.92mm after continuous thickness adjustment), shredding (shredding by using a noodle knife with the thickness of 2.0 mm) to obtain a fresh noodle product. And the yellow color value of the obtained fresh noodle product is 15.45 through detection.
The fresh dough sheet is placed for 24 hours, and the yellow color value of the fresh dough sheet is 20.20 after detection.
Comparative example 9
Kneading flour with ash content of 0.61% under the condition of adding water of 30%, kneading dough for 5 minutes, after dough proofing for 5 minutes, performing normal composite rolling (rolling out a flour belt with the thickness of 10mm, folding and rolling twice), continuously rolling (rolling the flour belt with the thickness of 10mm for five times after continuous thickness adjustment until the final dough sheet thickness is 0.92mm), and shredding (shredding by using a flour knife with the thickness of 2.0 mm) to obtain the fresh flour product. And the yellow color value of the obtained fresh noodle product is 17.85 by detection.
The fresh dough sheet is placed for 24 hours, and the yellow color value of the fresh dough sheet is 21.19 after detection.
According to the above results, the yellow color value of the fresh noodle product obtained in example 9 was reduced by 13.5% and after leaving for 24 hours by 4.7% as compared with comparative example 9.
Example 10
Kneading flour with ash content of 0.61% under the condition of 30% of water addition for 5 minutes, extruding the dough in an extruder after the dough is proofed for 5 minutes, controlling the size of the dough to be 9mm in thickness, the length to be 50mm and the width to be 60mm, controlling the temperature of the extruded dough to be 33 ℃, then performing normal composite rolling (rolling out a flour belt with the thickness of 10mm, performing folding rolling twice), continuously rolling (performing continuous thickness adjustment on the flour belt with the thickness of 10mm, performing five rolling to obtain a final dough sheet with the thickness to be 0.92mm), cutting into threads (cutting threads by using a 2.0mm noodle cutter), drying the dried noodle product in a drying room, and drying for 5 hours under the humidity of 38 ℃ and 75% to ensure that the moisture of the dried noodle is 13.0%. The yellow color value of the obtained dried noodles is 16.75 by detection. Wherein the color of the dried noodles does not change obviously along with the change of the placing time.
Comparative example 10
Kneading flour with ash content of 0.61% under the condition of 30% of water addition for 5 minutes, after dough proofing for 5 minutes, performing normal compound calendering (calendering a flour belt with the thickness of 10mm, folding and calendering twice) according to the standard, continuously calendering (calendering the flour belt with the thickness of 10mm for five times after continuous thickness adjustment to ensure that the final dough sheet thickness is 0.92mm), shredding (shredding by adopting a noodle knife with the thickness of 2.0 mm), and drying the dried noodle product in a drying room, wherein the drying condition is that the dried noodle is dried for 5 hours under the humidity of 38 ℃ and 75% so that the moisture of the dried noodle is 13.0%. The yellow color value of the obtained dried noodles is 18.52 by detection.
According to the above results, the yellow color value of the noodle product obtained in example 10 was reduced by 9.6% compared to that of comparative example 10.
According to the above results, the yellow color values of the fine dried noodles and the fresh noodles obtained after the extrusion step is added in the production process are effectively reduced. According to the results of the 24-hour standing experiment, the color difference is not very significant, so that the activity of the enzyme is not changed after the treatment, and the scheme of the application is the color change caused by non-enzymatic browning.
Claims (10)
1. A method of reducing the yellow color value of raw or fine dried noodles, comprising the steps of:
1) extruding and rolling the proofed dough to obtain a rolled dough sheet;
2) shredding the rolled dough sheet to obtain fresh noodles, or shredding the rolled dough sheet and drying to obtain fine dried noodles;
the thickness of the extruded dough is 5-15 mm, and the temperature is 25-35 ℃;
the extrusion is extrusion in an extruder.
2. The method of claim 1, wherein said proofed dough is prepared by: kneading flour with water amount of 28-35% by weight of flour, and proofing.
3. The method of claim 2, wherein the flour has an ash content of 0.5-0.75%.
4. The method according to claim 1, wherein the calendering is a combined calendering and/or a continuous calendering process.
5. The method of claim 4, wherein said calendering is a combined calendering and continuous calendering process.
6. The method of claim 4, wherein the composite calendering comprises: and rolling the extruded dough into a dough sheet with the thickness of 8-15 mm.
7. The method of claim 6, wherein the composite calendering further comprises repeatedly folding and calendering the dough sheet for 1-4 times, wherein the thickness of the dough sheet is controlled to be 8-15 mm; the continuous calendering comprises: continuously rolling the extruded dough or the composite rolled dough sheet to the thickness of 0.7-1.5 mm.
8. Fresh noodles or fine dried noodles, characterized in that the yellow color value of the fresh noodles is 13-19, and the yellow color value of the fresh noodles after being placed for 24 hours is 17-21; the yellow color value of the dried noodles is 13-20;
the preparation method of the fresh noodles or the fine dried noodles comprises the following steps:
1) extruding and rolling the proofed dough to obtain a rolled dough sheet;
2) shredding the rolled dough sheet to obtain fresh noodles, or shredding the rolled dough sheet and drying to obtain fine dried noodles;
the thickness of the extruded dough is 5-15 mm, and the temperature is 25-35 ℃;
the extrusion is extrusion in an extruder.
9. The raw or fine dried noodles according to claim 8, wherein the raw or fresh noodles have a yellow colour value of 13-16 and the raw or fresh noodles have a yellow colour value of 17-19.5 after being placed for 24 hours; the yellow color value of the dried noodles is 13-17.
10. The raw or fine dried noodles according to claim 9, wherein the raw or fresh noodles have a yellow colour value of 13-15 and the raw or fresh noodles have a yellow colour value of 17-17.9 after being placed for 24 hours; the yellow color value of the dried noodles is 13-14.
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| 中国面条颜色及其影响因素研究;葛秀秀;《中国农业科学院博士后研究工作报告》;20030627;第11及28页 * |
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