CN105918827A - Highly viscous flour and preparation method thereof - Google Patents
Highly viscous flour and preparation method thereof Download PDFInfo
- Publication number
- CN105918827A CN105918827A CN201610294751.8A CN201610294751A CN105918827A CN 105918827 A CN105918827 A CN 105918827A CN 201610294751 A CN201610294751 A CN 201610294751A CN 105918827 A CN105918827 A CN 105918827A
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- CN
- China
- Prior art keywords
- parts
- flour
- high viscosity
- powder
- ginseng
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 49
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 28
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 28
- 235000008434 ginseng Nutrition 0.000 claims abstract description 28
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 21
- 244000000626 Daucus carota Species 0.000 claims abstract description 21
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 21
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 21
- 235000021279 black bean Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims description 29
- 241000208340 Araliaceae Species 0.000 claims description 27
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 24
- 241000675108 Citrus tangerina Species 0.000 claims description 20
- 241000219051 Fagopyrum Species 0.000 claims description 20
- 244000061456 Solanum tuberosum Species 0.000 claims description 20
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 20
- 235000012054 meals Nutrition 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 108010068370 Glutens Proteins 0.000 abstract description 4
- 235000021312 gluten Nutrition 0.000 abstract description 3
- 108010076119 Caseins Proteins 0.000 abstract description 2
- 108060008487 Myosin Proteins 0.000 abstract description 2
- 102000003505 Myosin Human genes 0.000 abstract description 2
- 102000004357 Transferases Human genes 0.000 abstract description 2
- 108090000992 Transferases Proteins 0.000 abstract description 2
- 125000002252 acyl group Chemical group 0.000 abstract description 2
- 239000005018 casein Substances 0.000 abstract description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract description 2
- 235000021240 caseins Nutrition 0.000 abstract description 2
- 238000004132 cross linking Methods 0.000 abstract description 2
- 235000021245 dietary protein Nutrition 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 238000006276 transfer reaction Methods 0.000 abstract description 2
- 108060008539 Transglutaminase Proteins 0.000 abstract 3
- 102000003601 transglutaminase Human genes 0.000 abstract 3
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 1
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 1
- 240000008620 Fagopyrum esculentum Species 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 235000012149 noodles Nutrition 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 2
- 102000009091 Amyloidogenic Proteins Human genes 0.000 description 1
- 108010048112 Amyloidogenic Proteins Proteins 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- 102000003929 Transaminases Human genes 0.000 description 1
- 108090000340 Transaminases Proteins 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 239000000758 substrate Substances 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
- Noodles (AREA)
Abstract
The present invention discloses highly viscous flour. The highly viscous flour consists of the following raw materials in parts by weight: 50-70 parts of buckwheat flour, 40-60 parts of Chinese yam mountain powder, 20-30 parts of dried orange peel powder, 24-30 parts of carrot powder, 10-14 parts of black bean powder, 7-9 parts of potato flour, 1-5 parts of ginsengs, and 0.1-4 parts of transglutaminases. A right amount of the transglutaminase is added into the flour, and the transglutaminase is an transferase which can catalyze the transfer reaction of acyls, can enable the produced cross-linkings between casein, myosin, gluten and other protein molecules, and can change the functional properties of food proteins. The prepared flour has a high viscosity, meets the production needs of people, and is simple in preparation method, each component is matched, and the highly viscous flour more meets human body needs.
Description
Technical field
The present invention relates to the flour technical field of high viscosity, particularly relate to flour of a kind of high viscosity and preparation method thereof.
Background technology
The domestic research to increasing hand-pulled noodles powder viscosity is less, it is concentrated mainly on research and increases gluten elasticity, some enterprise is in order to increase elasticity, increase gluten content simply, but the importance of flour viscosity is ignored, and the domestic research about high viscosity hand-pulled noodles powder is more blank, we have proposed flour of a kind of high viscosity and preparation method thereof for this, it is used for solving the problems referred to above.
Summary of the invention
The technical problem existed based on background technology, the present invention proposes flour of a kind of high viscosity and preparation method thereof.
The flour of a kind of high viscosity that the present invention proposes, including the raw material of following weight portion: buckwheat 50-70 part, yam flour 40-60 part, tangerine peel powder 20-30 part, carrot meal 24-30 part, black bean powder 10-14 part, mealy potato 7-9 part, ginseng 1-5 part, glutamine transaminage 0.1-4 part.
Preferably, including the raw material of following weight portion: buckwheat 55-65 part, yam flour 45-55 part, tangerine peel powder 22-28 part, carrot meal 26-28 part, black bean powder 11-13 part, mealy potato 7.5-8.5 part, ginseng 2-4 part, glutamine transaminage 1-3 part.
Preferably, including the raw material of following weight portion: buckwheat 60 parts, yam flour 50 parts, tangerine peel powder 25 parts, carrot meal 27 parts, black bean powder 12 parts, mealy potato 8 parts, ginseng 3 parts, glutamine transaminage 2 parts.
Preferably, described buckwheat, yam flour, the weight ratio of tangerine peel powder are 55-65:45-55:22-28.
Preferably, described carrot meal, black bean powder, the weight ratio of mealy potato are 26-28:11-13:7.5-8.5.
Preferably, described ginseng, the weight ratio of glutamine transaminage are 2-4:1-3.
The invention allows for the flour preparation method of a kind of high viscosity, comprise the following steps:
S1, weighs buckwheat, yam flour, tangerine peel powder, carrot meal, black bean powder, mealy potato according to deal proportioning, is sufficiently mixed by above-mentioned raw materials and stirs, and continues 5-10min, obtains mixture A；
S2, weighs ginseng, is pulverized by ginseng, puts into boiling 2-6h postlyophilization in clear water, and is added in mixture A, obtains mixture B after being sufficiently stirred for；
S3, spreads out mixture B, is slowly added to glutamine transaminage, is sufficiently stirred for 20-30min, i.e. can get the flour of a kind of high viscosity at a temperature of 25-30 DEG C.
In the present invention; appropriate glutamine transaminage is added in flour; glutamine transaminage is the transferase of a kind of catalyzing acyl transfer reaction, and it can make to produce between the protein molecules such as casein, myosin, glutelin crosslinking, thus changes the functional character of food protein.Gliadin in hand-pulled noodles powder and glutenin are all the good substrates of glu famine transaminase, it can make hand-pulled noodles amyloid proteins modified, crumb structure is made to become network structure, improving the mouthfeel of flour, improve the elasticity of flour, viscosity, emulsibility, foaming characteristic and moisture holding capacity etc., flour prepared by the present invention has high viscosity, meet the demand that people make, and preparation method is simple, the collocation of each composition, more meet human body requirements.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is explained orally further.
Embodiment one
The flour of a kind of high viscosity that the present invention proposes, including the raw material of following weight portion: buckwheat 50 parts, yam flour 40 parts, tangerine peel powder 20 parts, carrot meal 24 parts, black bean powder 10 parts, mealy potato 7 parts, ginseng 1 part, glutamine transaminage 0.1 part.
The invention allows for the flour preparation method of a kind of high viscosity, comprise the following steps:
S1, weighs buckwheat, yam flour, tangerine peel powder, carrot meal, black bean powder, mealy potato according to deal proportioning, is sufficiently mixed by above-mentioned raw materials and stirs, and continues 5min, obtains mixture A；
S2, weighs ginseng, is pulverized by ginseng, puts into boiling 2h postlyophilization in clear water, and is added in mixture A, obtains mixture B after being sufficiently stirred for；
S3, spreads out mixture B, is slowly added to glutamine transaminage, is sufficiently stirred for 20min at a temperature of 25 DEG C, i.e. can get the flour of a kind of high viscosity.
Embodiment two
The flour of a kind of high viscosity that the present invention proposes, including the raw material of following weight portion: buckwheat 55 parts, yam flour 45 parts, tangerine peel powder 25 parts, carrot meal 26 parts, black bean powder 11 parts, mealy potato 7.5 parts, ginseng 2 parts, glutamine transaminage 1 part.
The invention allows for the flour preparation method of a kind of high viscosity, comprise the following steps:
S1, weighs buckwheat, yam flour, tangerine peel powder, carrot meal, black bean powder, mealy potato according to deal proportioning, is sufficiently mixed by above-mentioned raw materials and stirs, and continues 6min, obtains mixture A；
S2, weighs ginseng, is pulverized by ginseng, puts into boiling 3h postlyophilization in clear water, and is added in mixture A, obtains mixture B after being sufficiently stirred for；
S3, spreads out mixture B, is slowly added to glutamine transaminage, is sufficiently stirred for 22.5min at a temperature of 26 DEG C, i.e. can get the flour of a kind of high viscosity.
Embodiment three
The flour of a kind of high viscosity that the present invention proposes, including the raw material of following weight portion: buckwheat 60 parts, yam flour 50 parts, tangerine peel powder 25 parts, carrot meal 27 parts, black bean powder 12 parts, mealy potato 8 parts, ginseng 3 parts, glutamine transaminage 2 parts.
The invention allows for the flour preparation method of a kind of high viscosity, comprise the following steps:
S1, weighs buckwheat, yam flour, tangerine peel powder, carrot meal, black bean powder, mealy potato according to deal proportioning, is sufficiently mixed by above-mentioned raw materials and stirs, and continues 7.5min, obtains mixture A；
S2, weighs ginseng, is pulverized by ginseng, puts into boiling 5h postlyophilization in clear water, and is added in mixture A, obtains mixture B after being sufficiently stirred for；
S3, spreads out mixture B, is slowly added to glutamine transaminage, is sufficiently stirred for 27.5min at a temperature of 28 DEG C, i.e. can get the flour of a kind of high viscosity.
Embodiment four
The flour of a kind of high viscosity that the present invention proposes, including the raw material of following weight portion: buckwheat 65 parts, yam flour 55 parts, tangerine peel powder 28 parts, carrot meal 29 parts, black bean powder 13 parts, mealy potato 8.5 parts, ginseng 4 parts, glutamine transaminage 3 parts.
The invention allows for the flour preparation method of a kind of high viscosity, comprise the following steps:
S1, weighs buckwheat, yam flour, tangerine peel powder, carrot meal, black bean powder, mealy potato according to deal proportioning, is sufficiently mixed by above-mentioned raw materials and stirs, and continues 9min, obtains mixture A；
S2, weighs ginseng, is pulverized by ginseng, puts into boiling 5h postlyophilization in clear water, and is added in mixture A, obtains mixture B after being sufficiently stirred for；
S3, spreads out mixture B, is slowly added to glutamine transaminage, is sufficiently stirred for 27.5min at a temperature of 29 DEG C, i.e. can get the flour of a kind of high viscosity.
Embodiment five
The flour of a kind of high viscosity that the present invention proposes, including the raw material of following weight portion: buckwheat 70 parts, yam flour 60 parts, tangerine peel powder 30 parts, carrot meal 30 parts, black bean powder 14 parts, mealy potato 9 parts, ginseng 5 parts, glutamine transaminage 4 parts.
The invention allows for the flour preparation method of a kind of high viscosity, comprise the following steps:
S1, weighs buckwheat, yam flour, tangerine peel powder, carrot meal, black bean powder, mealy potato according to deal proportioning, is sufficiently mixed by above-mentioned raw materials and stirs, and continues 10min, obtains mixture A；
S2, weighs ginseng, is pulverized by ginseng, puts into boiling 6h postlyophilization in clear water, and is added in mixture A, obtains mixture B after being sufficiently stirred for；
S3, spreads out mixture B, is slowly added to glutamine transaminage, is sufficiently stirred for 30min at a temperature of 30 DEG C, i.e. can get the flour of a kind of high viscosity.
Investigate the glutamine transaminage affecting laws to flower characters by single factor experiment, determine optimum material proportion by orthogonal test.The monofactorial experimental study of flour is carried out again with the hand-pulled noodles powder increments of every 5%, addition level in flower characters generation large change gets off to study the quality-improving effect of glutamine transaminage, the interpolation of optimum enzyme amount is successively determined with the step-length of 0.1% and 0.02%, add the mixed powder ratio of situation design and two factor comprehensive test researchs of enzyme amount according to enzyme amount, continue to determine the optimum pitch-based sphere of enzyme when hand-pulled noodles powder addition increases.
The above; it is only the present invention preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; any those familiar with the art is in the technical scope that the invention discloses; according to technical scheme and inventive concept equivalent or change in addition thereof, all should contain within protection scope of the present invention.
Claims (7)
1. the flour of a high viscosity, it is characterized in that, including the raw material of following weight portion: buckwheat 50-70 part, yam flour 40-60 part, tangerine peel powder 20-30 part, carrot meal 24-30 part, black bean powder 10-14 part, mealy potato 7-9 part, ginseng 1-5 part, glutamine transaminage 0.1-4 part.
The flour of a kind of high viscosity the most according to claim 1, it is characterized in that, including the raw material of following weight portion: buckwheat 55-65 part, yam flour 45-55 part, tangerine peel powder 22-28 part, carrot meal 26-28 part, black bean powder 11-13 part, mealy potato 7.5-8.5 part, ginseng 2-4 part, glutamine transaminage 1-3 part.
The flour of a kind of high viscosity the most according to claim 1, it is characterized in that, including the raw material of following weight portion: buckwheat 60 parts, yam flour 50 parts, tangerine peel powder 25 parts, carrot meal 27 parts, black bean powder 12 parts, mealy potato 8 parts, ginseng 3 parts, glutamine transaminage 2 parts.
The flour of a kind of high viscosity the most according to claim 1, it is characterised in that described buckwheat, yam flour, the weight ratio of tangerine peel powder are 55-65:45-55:22-28.
The flour of a kind of high viscosity the most according to claim 1, it is characterised in that described carrot meal, black bean powder, the weight ratio of mealy potato are 26-28:11-13:7.5-8.5.
The flour of a kind of high viscosity the most according to claim 1, it is characterised in that described ginseng, the weight ratio of glutamine transaminage are 2-4:1-3.
7. the flour preparation method of a high viscosity, it is characterised in that comprise the following steps:
S1, weighs buckwheat, yam flour, tangerine peel powder, carrot meal, black bean powder, mealy potato according to deal proportioning, is sufficiently mixed by above-mentioned raw materials and stirs, and continues 5-10min, obtains mixture A；
S2, weighs ginseng, is pulverized by ginseng, puts into boiling 2-6h postlyophilization in clear water, and is added in mixture A, obtains mixture B after being sufficiently stirred for；
S3, spreads out mixture B, is slowly added to glutamine transaminage, is sufficiently stirred for 20-30min, i.e. can get the flour of a kind of high viscosity at a temperature of 25-30 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610294751.8A CN105918827A (en) | 2016-05-06 | 2016-05-06 | Highly viscous flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610294751.8A CN105918827A (en) | 2016-05-06 | 2016-05-06 | Highly viscous flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105918827A true CN105918827A (en) | 2016-09-07 |
Family
ID=56835336
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610294751.8A Pending CN105918827A (en) | 2016-05-06 | 2016-05-06 | Highly viscous flour and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105918827A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625067A (en) * | 2017-09-28 | 2018-01-26 | 武冈市卤卤香食品有限责任公司 | A kind of health care marinated food and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171898A (en) * | 1997-04-13 | 1998-02-04 | 陈冠卿 | Kangwei food for preventing and curing gastrosia and its preparing method |
| CN1181189A (en) * | 1997-11-21 | 1998-05-13 | 孙怀珠 | Preparation and application method of nutritional flour (or flour product) |
| CN1275328A (en) * | 1999-05-31 | 2000-12-06 | 孙怀珠 | Natural composite instant fragrant flour (or flour product) and preparation method and application thereof |
| CN102948689A (en) * | 2011-08-17 | 2013-03-06 | 蒋佃水 | Staple food blend rice and its preparation method |
| CN103155963A (en) * | 2011-12-12 | 2013-06-19 | 深圳市绿微康生物工程有限公司 | Buckwheat dough enchancer and application thereof |
-
2016
- 2016-05-06 CN CN201610294751.8A patent/CN105918827A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171898A (en) * | 1997-04-13 | 1998-02-04 | 陈冠卿 | Kangwei food for preventing and curing gastrosia and its preparing method |
| CN1181189A (en) * | 1997-11-21 | 1998-05-13 | 孙怀珠 | Preparation and application method of nutritional flour (or flour product) |
| CN1275328A (en) * | 1999-05-31 | 2000-12-06 | 孙怀珠 | Natural composite instant fragrant flour (or flour product) and preparation method and application thereof |
| CN102948689A (en) * | 2011-08-17 | 2013-03-06 | 蒋佃水 | Staple food blend rice and its preparation method |
| CN103155963A (en) * | 2011-12-12 | 2013-06-19 | 深圳市绿微康生物工程有限公司 | Buckwheat dough enchancer and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李浩等: "《中华药膳防治脑部疾病》", 30 June 2001, 科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625067A (en) * | 2017-09-28 | 2018-01-26 | 武冈市卤卤香食品有限责任公司 | A kind of health care marinated food and preparation method thereof |
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Application publication date: 20160907 |