CN106107508A - Wheat bean non-fried instant noodle and preparation method thereof - Google Patents
Wheat bean non-fried instant noodle and preparation method thereof Download PDFInfo
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- CN106107508A CN106107508A CN201610559709.4A CN201610559709A CN106107508A CN 106107508 A CN106107508 A CN 106107508A CN 201610559709 A CN201610559709 A CN 201610559709A CN 106107508 A CN106107508 A CN 106107508A
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Abstract
A kind of wheat bean non-fried instant noodle, belongs to food processing field, it is characterized in that by mass parts dispensing be Semen Tritici aestivi 5 ~ 7 parts；Semen sojae atricolor 3 ~ 5 parts.Its making step is: (1) dispensing, i.e. Semen Tritici aestivi 5 ~ 7 parts；Semen sojae atricolor 3 ~ 5 parts.(2) by above-mentioned dispensing through fine purifiation, soak, germinate, Semen Tritici aestivi germinates 0.1 0.3 cm, and bean or pea germinate 12 cm, then process through electric millstone mill, and are obtained the dough of high resilience and toughness by stirring；(3) dough passes through the compressing flour cake of making a living of instant noodles forming machine；(4) carry out dough cake steaming, baking maturation flour cake；(5) cooked cake is cooled down, after having cooled down, carry out aseptic being dried.The present invention does not contains satisfied fatty acid, nutritious, shelf-stable, and rehydration time is short.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of wheat bean instant noodles and preparation method thereof.
Background technology
Instant noodles production process is first to add a certain amount of water and other additives in wheat flour, is obtained by stirring
There is the dough of certain elasticity, toughness, ductility, pass the dough through multiple tracks pressure roller and obtain the uniform dough sheet of thin and thick, then pass through
Molding device forms ripple surface layer, and is continuously the tunnel of 95-105 DEG C by temperature this ripple surface layer with guipure
Machine for steaming, after the about 60-90 second, makes the starch gelatinization in dough, and protein generation degeneration, i.e. by dough bar age face
Bar.When the surface layer cooked leaves machine for steaming, blow surface portion steam off by air-cooler and shape, divide row through surface trimming
Machine, quantitatively cuts off surface layer and double flat, then by automatic oil aircraft bombing or air drier, is taken off rapidly by above wetted surface block
Water, through the noodles so processed, surface forms a lot of micropore, is not only difficult to " bringing back to life ", and rehydration is good, and boiling water soaks
It it is edible after 3-5 minute.If plus various differently flavoured soup spices, taste is more preferably.Mix different soup stock, pass through
Bowl dress, cup or packed be the various instant noodles seen on the market.
The classification (classifying by drying process) of instant noodles
(1) fried instant noodle, rate of drying is fast (within about 70 seconds, completing to be dried), and gelatinization degree is high, and noodles are due in short-term
Interior rapid evaporation dehydration makes to have inside it porous, thus this product rehydration is good, soaks 3-5 minute i.e. in boiling water
Edible, convenience is higher, and has pleasant fried fragrance.But owing to this product contains the oil of 20%～24%
Fat, thus relatively costly.Additionally while use the Petiolus Trachycarpi oil that saturated fatty acid content is high, but store through after a while, still
Oxidative rancidity phenomenon can be produced, produce oleaginous taste, make products taste be decreased obviously.
(2) hot blast dried instant noodles, is that the wetted surface bar of steaming and decocting gelatinizing is carried out at a temperature of 70-90 DEG C dehydrate,
Owing to not using oils and fats, thus low cost, it being difficult to oxidative rancidity, the holding time is long.Owing to baking temperature is low, thus drying time
Long, gelatinization degree is low, and noodles internal porosity is poor, and time edible, rehydration time is long, and convenience is poor.
Summary of the invention
It is an object of the invention to provide nutritious a kind of wheat bean non-fried instant noodle, its smooth in taste chewiness, do not add
Add any preservative, seal and preserve, shelf-stable.
The technical scheme is that a kind of wheat bean non-fried instant noodle, be Semen Tritici aestivi 5 ~ 7 parts by mass parts dispensing；Semen sojae atricolor
3 ~ 5 parts.
The manufacture method of a kind of wheat bean non-fried instant noodle, comprises following operating procedure:
(1) " excellent No. 1 of the pool " good quality wheat in Jincheng, Shanxi is planted in selection, (crude protein content 11.69%, wet gluten 38.0%,
Sedimentation value 27.2 milliliters, 21.5 minutes stabilization time；Noodle quality measures: toughness 23.5, viscosity 24, slickness 5, food flavor 5, suitable
Mouth property 19, color and luster 7.5, show state 8, overall score 92 points), the flour of this kind wheat processing just can draw without additive
Face；
Select and plant the high-protein soybean " Shanxi bean 25 " in Jincheng, Shanxi (in Ministry of Agriculture's grain quality supervision, inspection and testing
The heart is analyzed: crude protein content 41.5%, crude fat content 21.84%), wheat bean optimal proportion is 6:4.
(2) by Semen Tritici aestivi and Semen sojae atricolor by fine purifiation, soak, germinate, Semen Tritici aestivi germination 0.1-0.3cm, bean or pea germination 1-2 cm,
Selection electric millstone mill is processed, and is obtained the dough of high resilience and toughness by stirring；
(3) dough facilitates compressing the making a living of flour cake block forming machine to facilitate flour cake by electronic；
(4) life facilitates flour cake carry out steaming, baking maturation facilitates flour cake；
(5) facilitate flour cake to cool down to ripe, after having cooled down, carry out aseptic being dried；
(6) after being dried directly or mix soup stock underwriting and sell.
The present invention utilizes " excellent No. 1 of pool " the strong muscle of Semen Tritici aestivi and crude fibre to enrich advantage and " Shanxi bean 25 " up to 41.5%
Crude protein and the crude fat of 21.84%, nutritious, germinateed by immersion, nutritional labeling change, crude protein content is
48.6%, crude fat content 11.14%, it is more suitable for absorption of human body, it is ensured that needed by human body nutrition, comfortable taste.Before and after wheat germination
All multicomponents have a significant change: total starch, ash and crude fat, mass of 1000 kernel, unit weight are on a declining curve, with non-germinated wheat phase
Declining than significance, reducing sugar and part mineral, vitamins then have rising in various degree, and wherein content of reducing sugar ratio is not
Germinated wheat raises 1.34%, and the content of crude protein first increases and subtracts afterwards, and the highest to germination 24h content, after germination, total amino acids is obvious
Rise.It addition, antinutritional factor phytic acid is remarkably decreased, function factor gamma-amino acid content significantly raises.Its Vitamin C content
Suitable with Citrus, vitamin A content is equally matched with Radix Dauci Sativae.Fructus Tritici aestivi contains the calcium with Lac Bovis seu Bubali equivalent and Herba Spinaciae equivalent
Ferrum and the sodium of Bulbus Allii Cepae equivalent and the potassium of Fructus Vitis viniferae equivalent and the magnesium suitable with Brassica oleracea L. var. botrytis L..Chlorophyll and human body due to Fructus Tritici aestivi
Interior blood composition is much like, so Fructus Tritici aestivi is referred to as " green blood ".Confirm that Fructus Tritici aestivi has suppression antibacterial, cancer through clinic
Cell grows, the toxic metals such as lead, cadmium in purged body, balance blood sugar, liver heat removing, reduces hypertension, constipation relieving, treats various blood
The effects such as liquid defect.
The unfavorable factor such as nutritional imbalance and anti-nutrition component is inevitably there is in beans as a kind of vegetable food,
Reduce the human body absorption to its nutrient substance.As in most of beans containing trypsin inhibitor, phytic acid, oligosaccharide, red carefully
The multiple antinutritional factor such as born of the same parents' agglutinin and lipoxidase.Beans after germination treatment, chemical composition all changes,
There is good local flavor and mouthfeel and higher nutritive value.
By to soybean germination Middle nutrition component content change be analyzed, result show fat and total sugar content with
The prolongation of time and decline, and increase when protein, reducing sugar, VC and isoflavone content the most all do not germinate.Wherein
The content of VC increases at most, time by the 7th day, contains the VC of 9.7mg in the big bean sprout of every 100g.Semen sojae atricolor when germination 1d, egg
The content of white matter has declined, and is slowly increased subsequently, and the protein content of the 7th day adds 11% than before not germinateing, and reducing sugar contains
Measuring and smoothly rise during it germinates, reached 9.38g/100g the 7th day when, ratio adds 2.32 before not germinateing
Times.Isoflavone content reaches maximum 0.51g/100g when germination 4d, the most gently.The fishy smell of bean or pea is germinateed by immersion,
Drying processing to have eliminated, Semen Tritici aestivi germinates simultaneously increases viscosity and the toughness of dough, and the face block processed more has chewiness；Due to
Do not remove Testa Tritici and Cortex beans, so coarse-fibred there are helps enterogastric peristalsis, prevent some disease of human body such as coronary heart disease, glycosuria
The aspects such as disease, colon cancer and constipation play an important role；Non-fired, does not contains carcinogen acrylamide, thoroughly eliminates fried side
Just in the face of the impact of health.Without any preservative, seal and preserve, shelf-stable.
The advantage of the instant noodles that the present invention produces is: without satisfied fatty acid, nutritious, shelf-stable, rehydration time
Short, convenience is good.
Detailed description of the invention
Embodiment 1
(1) selecting " pool excellent No. 1 " Semen Tritici aestivi, " Shanxi bean 25 " Semen sojae atricolor, wheat bean ratio is 5:5, by fine purifiation, soaks, germinates, wheat
Sub-germination 0.1-0.3 centimetre, bean or pea germination 1-2 centimetre, select electric millstone mill processing, obtain dough by stirring；:
(2) the compressing flour cake of flour cake block forming machine is facilitated by electronic
(3) carry out molding flour cake cooking, baking 5 minutes；
(4) cooling down the flour cake steamed, baking completes, be dried after having cooled down, be dried facilitates flour cake frangible；
(5) through being dried facilitate flour cake mix differently flavoured flavor pack by bowl fill, cup or packed, just can directly exist
Sell on market；Or direct packed sale, without flavor pack, client can modulate differently flavoured soup according to the taste of oneself,
Decoction is directly poured into and facilitates immersion two or three minutes, i.e. edible in flour cake.
Embodiment 2
(1) selecting " pool excellent No. 1 " Semen Tritici aestivi, " Shanxi bean 25 " Semen sojae atricolor, wheat bean ratio is 6:4, by fine purifiation, soak, germination Semen Tritici aestivi
Germination 0.1-0.3 centimetre, bean or pea germination 1-2 centimetre, select electric millstone mill processing, obtain high resilience and toughness by stirring
Dough；
(2) dough facilitates flour cake block forming machine compressing by electronic；
(3) carry out molding flour cake steaming, baking；
(4) flour cake steamed, baking completes is cooled down, be dried after having cooled down；
(5) through being dried facilitate flour cake mix differently flavoured flavor pack by bowl fill, cup or packed, just can directly exist
Sell on market；Or direct packed sale, without flavor pack, client can modulate differently flavoured soup according to the taste of oneself,
Decoction is directly poured into and facilitates immersion two or three minutes, i.e. edible in flour cake.
Embodiment 3
(1) selecting " pool excellent No. 1 " Semen Tritici aestivi, " Shanxi bean 25 " Semen sojae atricolor, wheat bean ratio is 7:3, by fine purifiation, soaks, germinates, wheat
Sub-germination 0.1-0.3 centimetre, bean or pea germination 1-2 centimetre, select electric millstone mill processing, obtain dough by stirring；:
(2) dough facilitates the compressing flour cake of flour cake block forming machine by electronic；
(3) carry out molding flour cake cooking, baking 5 minutes；
(4) cooling down the flour cake steamed, baking completes, be dried after having cooled down, be dried facilitates flour cake rehydration
Difference, mouthfeel is not so good as embodiment 2；
(5) through being dried facilitate flour cake mix differently flavoured flavor pack by bowl fill, cup or packed, just can directly exist
Sell on market；Or direct packed sale, without flavor pack, client will facilitate boiling water boiling three or five minutes in flour cake, can basis
The taste of oneself modulates differently flavoured soup, drains the pasta with soup i.e. edible.Instant and convenience is not so good as embodiment 2.
Comparative example 1
(1) selecting " pool excellent No. 1 " Semen Tritici aestivi, " Shanxi bean 25 " Semen sojae atricolor, wheat bean ratio is 6:4, by fine purifiation, soak, germination Semen Tritici aestivi
Germinateing more than 0.4 centimeter, bean or pea germinate more than 2 centimeters, select electric millstone mill processing, obtain dough by stirring；
(2) facilitate flour cake block forming machine compressing by electronic；
(3) carry out molding flour cake cooking, baking 5 minutes；
(4) cooling down the flour cake steamed, baking completes, be dried after having cooled down, be dried facilitates flour cake rehydration
Difference, mouthfeel is poor；
(5) through being dried facilitate flour cake mix differently flavoured flavor pack by bowl fill, cup or packed, just can directly exist
Sell on market；Or direct packed sale, without flavor pack, client will facilitate boiling water boiling three or five minutes in flour cake, can basis
The taste of oneself modulates differently flavoured soup, drains the pasta with soup i.e. edible.Instant poor with convenience.
Comparative example 2
(1) selecting " pool excellent No. 1 " Semen Tritici aestivi, " Shanxi bean 25 " Semen sojae atricolor, wheat bean ratio is 6:4, by fine purifiation, soak, germination wheat
Son germinates less than 0.1 centimeter, selects electric millstone mill processing, is obtained the dough of high resilience and toughness by stirring；
(2) dough facilitates flour cake block forming machine compressing by electronic；
(3) carry out molding flour cake steaming, baking；
(4) flour cake steamed, baking completes is cooled down, be dried after having cooled down；
(5) through being dried facilitate flour cake mix differently flavoured flavor pack by bowl fill, cup or packed, just can directly exist
Sell on market；Or direct packed sale, without flavor pack, client can modulate differently flavoured soup according to the taste of oneself,
Decoction is directly poured into and facilitates immersion two or three minutes, i.e. edible in flour cake.
Bean or pea germinate less than 1 centimeter, and the too short-range missile that germinates causes dough rheological characteristics does not has significant change, Semen Tritici aestivi to seek with Semen sojae atricolor
Support to be worth and not up to maximize: Semen Tritici aestivi antinutritional factor phytic acid still exists, the abnormal smells from the patient of Semen sojae atricolor, antitrypsin digestion factor etc.
Do not overcome.Mouthfeel is bad.
Claims (5)
1. a wheat bean non-fried instant noodle, is characterized in that by mass parts dispensing be Semen Tritici aestivi 5 ~ 7 parts；Semen sojae atricolor 3 ~ 5 parts.
The most according to claim 1, a kind of wheat bean non-fried instant noodle, is characterized in that described Semen Tritici aestivi selects to plant in Shanxi
" excellent No. 1 of the pool " good quality wheat in city, the crude protein content of Semen Tritici aestivi is 11.69%, and wet gluten is 38.0%, and sedimentation value is 27.2 millis
Rising, stabilization time is 21.5 minutes.
The most according to claim 1, a kind of wheat bean non-fried instant noodle, is characterized in that described Semen sojae atricolor is selected and plant in Shanxi
The crude protein content of " the Shanxi bean 25 " Semen sojae atricolor in city is 41.5%, and crude fat content is 21.84%.
The most according to claim 1, a kind of wheat bean non-fried instant noodle, is characterized in that described Semen Tritici aestivi 6 parts；Semen sojae atricolor 4 parts.
The most according to claim 1, a kind of wheat bean non-fried instant noodle, is characterized in that its manufacture method comprises the steps of
(1) dispensing, i.e. Semen Tritici aestivi 6 parts；Semen sojae atricolor 4 parts；
(2) by above-mentioned dispensing through fine purifiation, soak, germinate, Semen Tritici aestivi germination 0.1-0.3 cm, bean or pea germination 1-2 cm, then warp
Cross electric millstone mill processing, and obtained the dough of high resilience and toughness by stirring；
(3) dough passes through the compressing flour cake of making a living of instant noodles forming machine；
(4) carry out dough cake steaming, baking maturation flour cake；
(5) cooked cake is cooled down, after having cooled down, carry out aseptic being dried.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821962A (en) * | 2017-11-24 | 2018-03-23 | 吴太平 | Non-fried white wheat sorghum sweet tea buckwheat facilitates noodle producing method |
| CN107865312A (en) * | 2017-11-24 | 2018-04-03 | 吴太平 | Non-fried blank corn wheat facilitates noodle producing method |
| CN107981189A (en) * | 2017-11-24 | 2018-05-04 | 吴太平 | Non-fried rice beans purple sweet potato facilitates noodle producing method |
| CN108041444A (en) * | 2017-11-24 | 2018-05-18 | 吴太平 | Non-fried bitter buckwheat blank corn facilitates noodle producing method |
| CN108041443A (en) * | 2017-11-24 | 2018-05-18 | 吴太平 | Non-fried rice beans sweet tea buckwheat facilitates noodle producing method |
| CN111280385A (en) * | 2019-12-23 | 2020-06-16 | 王强 | Active nutritional noodle prepared by adding octacosanol and wheat bean germination |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821962A (en) * | 2017-11-24 | 2018-03-23 | 吴太平 | Non-fried white wheat sorghum sweet tea buckwheat facilitates noodle producing method |
| CN107865312A (en) * | 2017-11-24 | 2018-04-03 | 吴太平 | Non-fried blank corn wheat facilitates noodle producing method |
| CN107981189A (en) * | 2017-11-24 | 2018-05-04 | 吴太平 | Non-fried rice beans purple sweet potato facilitates noodle producing method |
| CN108041444A (en) * | 2017-11-24 | 2018-05-18 | 吴太平 | Non-fried bitter buckwheat blank corn facilitates noodle producing method |
| CN108041443A (en) * | 2017-11-24 | 2018-05-18 | 吴太平 | Non-fried rice beans sweet tea buckwheat facilitates noodle producing method |
| CN111280385A (en) * | 2019-12-23 | 2020-06-16 | 王强 | Active nutritional noodle prepared by adding octacosanol and wheat bean germination |
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Application publication date: 20161116 |