CN106578922A - Processing method of non-additive germinated quinoa and brown rice noodles - Google Patents
Processing method of non-additive germinated quinoa and brown rice noodles Download PDFInfo
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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
Abstract
The invention discloses a processing method of non-additive germinated quinoa and brown rice noodles. The noodles are prepared from 100-110 parts by weight of flour, 15-25 parts by weight of quinoa pulp and 18-30 parts by weight of brown rice pulp. The processing method comprises processing steps as follows: selection of quinoa; selection of brown rice; germination of the quinoa; germination of the brown rice; grinding and smashing; dough kneading and curing; piece pressing and shredding; drying. The processing method aims to solve the problems of undernourishment caused by adoption of wheat meal as a single grain main raw material for preparation of a traditional noodle product, noodle quality reduction caused by mixed addition of outside nutrient substances as well as addition or illegal addition of a food modifier for quality improvement and the like.
Description
Technical field
The present invention relates to food processing technology field, and in particular to it is a kind of it is non-additive sprout quinoa brown rice noodles plus
Work method.
Background technology
Noodles are a kind of traditional wheaten food with long history of China, real with production and edible process is simple, economy
The features such as favour, nutritive value easy to digest and certain and liked by people.While people's living standard is improved, people
Focus more on the nutrition and quality for how improving noodles.In order to lift the nutritive value of noodles, many noodles new products are continuous
Develop, for example, with the addition of the new-type noodles of the compositions such as vegetables, meat, edible fungi, coarse cereals cereals.State Intellectual property right
Office disclosed in " additive-free five cereals nutrient instant noodles and its production method, CN104256361B ", " Lilium brownii var viridulum noodles and add
The patent document such as work method, CN104256368B ", " glossy ganoderma health-nutrition noodles and its production method, CN104256360A ",
There is provided the processing technology of new noodle product.But directly various additives are mixed with flour, to a great extent
The indexs such as cooking loss rate, tensile strength, pull-off force, elongation percentage and the sense organ comprehensive score of noodles can be caused to reduce, because volume
Outer additive often cannot and flour there is good and stable combination.It is this simple direct to have additional nutrients value
Add other Food ingredients, the reduction of noodle quality can be caused.
Further, since the general flour protein content of China is low and the gluten of high-quality cannot be formed, so as to cause
It is high that strip-breaking rate occur in many noodle products, and cooking characteristic is low, produces muddy soup, the mouthfeel not phenomenon such as chewy.In order to improve face
It is generally only by virtue of experience using salt, soda ash and a little egg liquid as noodle quality in the quality of bar, family or small-sized workshop
Modifying agent, such mode band bears the character of much blindness and unstability.And in industrialized production, noodle quality is usually used
Modifying agent, such as inorganic salts, nourishing additive agent, curdlan, converted starch and emulsifying agent class etc..For example in " Lilium brownii var viridulum face
In bar and processing method, CN104256368B " patents, there is the konjaku powder of gluing performance and eating for 0.5-1% by addition
Salt generates gel fixation phenomenon, and causes raw material mixing consistent.Although such mode can improve the quality of noodles,
But the diet theory that health is advocated with current people generates enormous impact.The food-safety problem relevant with food additives is
Jing becomes the focus of social concerns.In order to improve food quality, illegal use non-food stuff additive, the amount of transfiniting are added using food
The phenomenon of agent and Use overrun food additives is of common occurrence.Therefore how while noodles nutritive value is improved, obtain
The property such as institutional framework, local flavor and outward appearance is more excellent and product of healthy green, be technical problem in the urgent need to address.
The content of the invention
The present invention proposes a kind of non-additive processing method for sprouting quinoa brown rice noodles, it is therefore intended that solve tradition
Noodle product mainly by the single cereal materialses preparation of wheat flour, add external nourishment material and produce by the subalimentation of generation, mixing
Raw noodle quality is reduced, and add for improving quality or in violation of rules and regulations addition food improver the problems such as.
The present invention is achieved through the following technical solutions：
A kind of non-additive processing method for sprouting quinoa brown rice noodles, it is characterised in that：The noodles include flour 100～
110 weight portions, the weight portion of quinoa slurries 15～25, the weight portion of brown rice slurries 18～30, procedure of processing is as follows：
1）Quinoa is selected：Selection grain type is uniform and full, bright is turned white, integrity degree good, particle is few and pure seed
Grain；
2）Brown rice is selected：Selection grain type is uniform and full, film is smooth, immaculate, and embryo color is in yellow and pure seed；
3）The sprouting of quinoa：By step 1）The quinoa selected is soaked 5～10 hours in 20～30 DEG C of water, is subsequently taken out and is placed in
Relative humidity is 60～70%, and temperature is to cultivate 1～4 day in 18～32 DEG C of environment；
4）The sprouting of brown rice：By step 2）The brown rice selected soaks 8～20 hours in 18～30 DEG C of water, subsequently takes out and is placed in
Relative humidity is 50～70%, and temperature is to cultivate 2～5 days in 22～35 DEG C of environment；
5）Grind：By above-mentioned steps 3）、4）The two kinds of raw materials for preparing grind in pulverizer；
6）With face and curing：Two kinds of slurries after grinding are mixed and stirred for uniformly, being subsequently placed at relative humidity with flour
For 60～70%, temperature is to cure 0.6～1 hour in 18～32 DEG C of environment；
7）Compressing tablet and slitting：Dough after curing carries out compressing tablet with slitting using flour stranding machine；
8）It is dried：It is 9～11% that noodles are placed in into drying to moisture in 30～50 DEG C of environment.
The Technological improvement plan that further solves of the invention is：
The step 5）Operation is ground, temperature is 15～30 DEG C, the time is 3 min, liquid ratio is that 2: 1, pH is 4～6,
Number of times is ground for 1～3 time, each 1～3min of grinding interval, grinding terminates disposed slurry and crosses 80～100 mesh solarization net, removes filter
After slag, slurries are stood into 1～2 hour in 30～40 DEG C.
The present invention compared with prior art, with following obvious advantage：
First, the quinoa in the present invention is a kind of nutritive value high " the full cereal of class ", and protein content enriches, and containing whole
Essential amino acid, containing abundant dietary fiber, mineral matter element and vitamin, with raising crowd's trophic level, prevents many
The pathogenetic potential effect of disease is planted, is adapted to the elderly, children, student, pregnant and lying-in women, sportsman, diabetic and gastrointestinal disease
The different crowds such as patient eat；The technique of the present invention provides suitable sprouting environment, and many enzymes in a dormant state are swashed
It is living, and then enzymolysis occurs cereal nutritional status and edible quality are improved, through grinding, become can be with
After shining the molecule of net and stand slurries by 80～100 mesh, it is easier to processing and it is edible during nutriment
Dissolution with absorb, so be added in noodles can effectively make up the nutrition that the single cereal materialses of wheat flour are prepared and produced
Not enough problem.
2nd, the brown rice used in the present invention, compared with rice, in addition to containing more nutrient contents and content, also
Can improve human health status containing including dietary fiber, phosphatide, GABA, glutathione, oryzanol and inositol etc.
Function factor；The present invention is by the sprouting of brown rice so as to which contained a large amount of enzymes are activated and discharge, and then from reference to state turn
Be changed into free state, after sprouting, the nutrient that contains of brown rice inside is also lifted therewith, in addition also produce new nutrition into
Point, additionally, can pass through after 80～100 mesh shine the molecule that net and stand slurries through grinding to become, more
It is easy to the dissolution and absorption of the nutriment during processing and be edible, in being added on noodles, equally can effectively strengthens producing
The nutrition of product simultaneously has health care.
3rd, quinoa and brown rice mouthfeel are harder and coarse, and closely, digestion time is longer for quality.Although brown rice remains rice
In substantial amounts of nutrient, but because of its mouthfeel and processing characteristics is poor etc. that reason is difficult to be easy to be received.If selecting high percentage
Addition, although can raising nutritive value to a greater extent, but due to organoleptic quality can be reduced, therefore cannot can be consumed
Person is received.Brown rice and quinoa are carried out into ultra-fine grinding by grinding destruction step, poor taste and boiling can be well solved
The problem of time length, and do not interfere with the processing characteristics of noodles.In addition attrition grinding can be released to a large number of nutrients
In slurries, it is easier to which the nutriment of consumer's intake noodle product simultaneously obtains unique local flavor.Therefore the present invention is in the face of raising
While bar nutritive value and imparting noodles flavour, the sensory-acceptance for not only not reducing noodles is more exposed on the contrary
Welcome.
4th, invention is discharged by the way that the various hydrolases of activation are crushed by the grinding of cell, by raw material
Protein in tissue is hydrolyzed, and produces peptide matters and free amino acid, then with brown rice or quinoa in free mineral
There is complex reaction and form colloidal in element, promote brown rice, quinoa and wheat gluten protein to be collectively forming network structure, strong
While having changed gluten structure, noodles internal structure more consolidation is made.The metal complex peptide and metal complex amino of solvable state
Acid, is easier to the absorption to mineral element.Meanwhile, diastatic hydrolysate, such as glucose, fructose, maltose and sucrose
Deng the strength and stability of above-mentioned colloid can be strengthened.Colloid can allow between gluten and starch granules and starch granules and bond
Get up, form the more gluten network structure with malleable so that noodles are less prone to broken strip, muddy soup, non-resistant to cook and mouthfeel
The phenomenons such as stickness.In addition the tensile strength of noodles can also be improved, the soft durometer and tasty and refreshing property of noodles is improved.Therefore the present invention need not
Improve the quality of noodles by additionally adding any noodle improver.
5th, the present invention, without the addition of any allogenic material, is realized pure in addition to flour, sprouting brown rice, sprouting quinoa and water
The consumption demand of natural and pollution-free food.
6th, method of operating of the invention is simple, is adapted to industrialized large-scale continuous production.
Specific embodiment
The technology of the present invention solution is further described with reference to embodiment：
Embodiment one,
Noodles are made up of the raw material of following weight portion：The weight portion of flour 100, the weight portion of quinoa slurry 20, the weight of brown rice slurry 28
Part, it is obtained through following technique：
1st, the making of slurry：
1）Quinoa is selected：Selection grain type is uniform and full, bright is turned white, integrity degree good, particle is few and pure seed
Grain；
2）Brown rice is selected：Selection grain type is uniform and full, film is smooth, immaculate, and embryo color is in yellow and pure seed；
3）The sprouting of quinoa：The quinoa selected is soaked 8 hours in 28 DEG C of water, subsequently take out and be placed in relative humidity for 60～
70%, temperature is to cultivate 2 days in 30 DEG C of environment；
4）The sprouting of brown rice：The brown rice selected is soaked 17 hours in 26 DEG C of water, is subsequently taken out and is placed in relative humidity for 50
～70%, temperature is to cultivate 4 days in 30 DEG C of environment；
5）Grind：Above two raw material is ground in pulverizer and slurries are obtained；
Wherein grinding operation is：Temperature is 20 DEG C, and the time is 3 min, and it is 4.5 that liquid ratio is 2: 1, pH, is ground secondary
Number is 3 times, each grinding interval 2min, and grinding terminates disposed slurry and crosses 90 mesh solarization net, after removing filter residue, by slurries in 30 DEG C of standings
1.5 hour.
2nd, the making of noodles：
1）Raw material：The weight portion of flour 100, the weight portion of quinoa slurries 20, the weight portion of brown rice slurries 28；
2）With face and curing：Two kinds of slurries after grinding are mixed and stirred for uniformly, being subsequently placed at relative humidity with flour
For 60～70%, temperature is to cure 0.6～1 hour in 18～32 DEG C of environment；
3）Compressing tablet and slitting：Dough after curing carries out compressing tablet with slitting using flour stranding machine；
4）It is dried：It is 9～11% that noodles are placed in into drying to moisture in 30～50 DEG C of environment.
Embodiment two,
Noodles are made up of the raw material of following weight portion：The weight portion of flour 110, the weight portion of quinoa slurry 23, the weight of brown rice slurry 26
Part, processing step is identical with embodiment one.
The traditional product of product and control group obtained in embodiment one, two is carried out into constituent analysis, it is as a result as follows：
Control group protein content 10.8%, and present treatment histone matter content is then up to 13.05%, makes the nutritive value of noodles
Get a promotion.After grinding break process, alcohol soluble protein and glutelin are released in slurries.Alcohol soluble protein is used as monomeric protein point
Son amount is little, is made up of nonpolar amino acid mostly, and mobility is larger, gives gluten stickiness.Glutelin is also the important set of gluten
Into part, the netted polymer being formed by connecting by intermolecular disulfide bond, the anti-extensibility of gluten and elasticity can be given.Due to above-mentioned
The change of protein content, makes noodles produce unique rheological characteristic.
The noodles of addition quinoa and brown rice, functional materials abundant species, including GABA 62.1mg/100g, flesh
The materials such as the phosphatase 79 3mg/100g of alcohol six, the mg/100g of glutathione 1.88, the mg/100g of oryzanol 28, give noodle product battalion
Foster health care.
The present invention is further illustrated with reference to experimental data：
The product that table 1 is processed for the present invention（LCN）With the product of traditional handicraft processing（BLANK）Cooking quality and texture characteristic
Contrast table.During sprouting, the factor such as moisture, temperature makes the inside of brown rice or quinoa that the Physiology and biochemistry of series of complex to occur
Change, including the formation of enzyme system.Not only a large amount of proenzymes are activated, and with stylish various hydrolases are produced, such as amylase, half
Cellulase, protease, esterase and oxidoreducing enzyme etc..Amylose component can be by AMS and the complete water of beta amylase
Solution, and amylopectin can leave after hydrolyzing limit dextrin, further be degraded by debranching enzyme.Equally, protease is being sprouted
During activated, and activity is significantly improved in germination process.The present invention by brown rice and quinoa by carrying out appropriate sprouting
Send out, promote the formation of its enzyme system, and when various hydrolysis activities reach peak value, carry out the crushing grinding of cell, will activate
Various hydrolases, such as a large amount of highly active protease and amylase carry out release in vitro.On the one hand, original after grinding
After material and flour are sufficiently mixed, the highly active protein enzyme of release is hydrolyzed to the protein in flour, brown rice and quinoa tissue,
Produce peptide matters and free amino acid.On the other hand, in the presence of protease, endosperm matrix, scultellum, aleurone and endosperm
Protein in layer is broken down into low molecule peptide matters, and a portion is degraded again by exopeptidase or endopeptidase,
The same free amino acid for producing mixing, and enter after grinding among slurries.In germination process, due to the phytase for activating
Decomposition is carried out to phytic acid so that with reference to mineral matter element discharged with free state.Therefore curing step is being carried out
When, either polypeptide can occur complex reaction and form colloid free amino acid with the free mineral element in brown rice or quinoa
Shape, promotes brown rice, quinoa and wheat gluten protein to be collectively forming network structure, while gluten structure is enhanced, makes noodles
Internal structure more consolidation.Meanwhile, partial starch hydrolysis are low molecular carbohydrate by the highly active amylase of release, including Portugal
Grape sugar, fructose, maltose and sucrose etc., can strengthen the strength and stability of above-mentioned colloid.Damaged according to Chopin SDmatic and formed sediment
Powder analyzer principle, under the effect of thermal expansion, can cause starch granules to be degraded to fragment, and the small molecule of molecular weight is formed sediment
Powder chain or dextrin sections combine to form stable compound with above-mentioned colloidal substance, do not appear as damaged starch.
As shown in Table 1, after it with the addition of sprouting quinoa and brown rice, the dry water absorption rate of noodles is presented becoming for decline
Gesture, this promotes protein-crosslinking to define comparatively dense network structure because of the formation of the colloidal substance of aforementioned stable, this
Plant albumen network structure and starch granules is wrapped in well the inside, so as to prevent the further water suction of starch, while this
Network structure also causes noodles surface finer and close, hinders moisture and penetrates into the inside of noodles.Equally, quinoa and brown rice are sprouted
Addition also reduces the loss rate of macaroni of noodles and cooks loss, and this is equally because albumen defines network structure, starch
Can inlay well wherein, restriction of the albumen network to starch dissolution result in the reduction of cooking loss, while being presented as
Absorbance is the decline of noodle soup turbidity and the reduction of strip-breaking rate.Fine and close albumen network structure reduce the swelling of starch and
The rupture of starch granules, the starch granules that there is more complete and non-complete swelling inside noodles, so as to increased noodles
Hardness.For the pull-off force of noodles, the on the one hand parcel because of albumen network structure to starch so that after starch gelatinization
Easily and protein combination, the structure inside noodles is more uniform stable；On the other hand due to the presence of colloidal substance, may
Promote more protein-crosslinkings and form large protein polymer, and then enhance the biceps of noodles, so as to increased pull-off force.
The product that table 2 is processed for the present invention（LCN）With the product of traditional handicraft processing（BLANK）Effect On Gelatinization Characteristics ratio
Compared with.The addition of sprouting quinoa and brown rice significantly increases the peak paste viscosity of noodle flour, final value viscosity and recycled LDPE.Due to enhancing
Albumen network structure, so as to increased gelatinization viscosity.And the reduction of disintegration value illustrates that noodle flour shear-stable ability strengthens.Sprout
The addition for sending out quinoa and brown rice promotes protein-crosslinking to form comparatively dense network structure, so that starch granules is enclosed in
Wherein, the water absorption and swelling for causing starch is suppressed by the albumen network of surrounding.The final value viscosity of noodle product and recycled LDPE and its
Hardness is that the increase of positive correlation, final value viscosity and recycled LDPE also illustrates that noodles hardness increases from the angle of silty Effect On Gelatinization Characteristics
Big the reason for.
Table 3 and table 4 are sensory evaluation scores table of the present invention and sensory evaluation scores value.As can be seen from Table 4, product of the present invention（LCN）
The product processed in color and luster, apparent and smooth aspect and traditional handicraft of sensory evaluation scores value（BLANK）Remain basically stable, and agreeable to the taste
Property, the scoring in terms of toughness, viscosity and food flavor be higher than the product of traditional handicraft processing.Because the present invention is to sprouting quinoa and rough
The ultrafine grinding process of meter Jin Hang grindings, so negative impact is not produced to the palatability of product, on the contrary to a certain degree
On improve its sensory evaluation scores value.Additionally due to the cooking property and texture characteristic of product is improved, therefore in toughness and viscosity
Deng equally obtaining higher fraction in scoring item.Further, since sprouting the special flavor that quinoa and brown rice itself have
And distinguished flavour is brought to product, so obtaining higher food flavor score value.In general, product of the present invention with
The product of traditional handicraft processing is compared, and while noodle product original feature quality is maintained, it has been carried out to be easy to consumption
The improvement that person receives.
Fig. 1 is the product of present invention processing（LCN）With the product of traditional handicraft processing（BLANK）Rheological properties ratio
Compared with.As shown in Figure 1, the storage modulus of LCN（G’）It is above loss modulus（G’’）, show containing sprouting quinoa and brown rice defibrination
The dough of liquid is substantially a kind of viscoelastic soft solid.G ' and G ' ' increases due to sprouting the addition of quinoa and brown rice, G ' and
The increase of G ' ' is related to the protein-crosslinking in dough, and this explanation addition is sprouted after quinoa and brown rice, the protein-crosslinking journey in dough
Degree increases and defines large protein condensate.For tan δ values, after it with the addition of sprouting quinoa and brown rice becoming for reduction is occurred in that
Gesture.The reduction of tan δ values indicates the toughness of dough and the raising of ductility.Can obtain from the measure of the rheological properties of dough
Go out, the addition of sprouting quinoa and brown rice improves to a certain extent the protein-crosslinking degree in dough, so as to impart product
More preferable elasticity and ductility.
Fig. 2 is the product of present invention processing（LCN）With the product of traditional handicraft processing（BLANK）Section microstructure
Relatively.Wherein A, B, C are the product of traditional handicraft processing, and D, E, F are the product of present invention processing.Can substantially observe A,
There is more macroscopic void in B and C（Arrow indication）, network structure seems loose and discontinuous；But the network knot in D, E and F
Structure does not then find obvious pore space structure, but presents finer and close and continuous institutional framework, illustrates that quinoa is sprouted in addition
Increase with the protein-crosslinking degree in the noodles after brown rice grinding slurry, preferably can inlay starch granules wherein, starch
Grain is substantially and albumen network structure combines even closer, defines more close network structure.Further, since in noodles
There is more complete and continuous starch granules in portion, so that the hardness of noodles increases.
Table 1
Table 2
Table 3
Table 4
It should be noted that above-described embodiment is only presently preferred embodiments of the present invention, not for limiting the protection of the present invention
Scope, the equivalent made on the basis of above-mentioned technical proposal or replacement, belong to protection scope of the present invention, this
Bright protection domain is defined by claims.
Claims (2)
1. it is a kind of it is non-additive sprout quinoa brown rice noodles processing method, it is characterised in that：The noodles include flour 100
～110 weight portions, the weight portion of quinoa slurries 15～25, the weight portion of brown rice slurries 18～30, procedure of processing is as follows：
1）Quinoa is selected：Selection grain type is uniform and full, bright is turned white, integrity degree good, particle is few and pure seed
Grain；
2）Brown rice is selected：Selection grain type is uniform and full, film is smooth, immaculate, and embryo color is in yellow and pure seed；
3）The sprouting of quinoa：By step 1）The quinoa selected is soaked 5～10 hours in 20～30 DEG C of water, is subsequently taken out and is placed in
Relative humidity is 60～70%, and temperature is to cultivate 1～4 day in 18～32 DEG C of environment；
4）The sprouting of brown rice：By step 2）The brown rice selected soaks 8～20 hours in 18～30 DEG C of water, subsequently takes out and is placed in
Relative humidity is 50～70%, and temperature is to cultivate 2～5 days in 22～35 DEG C of environment；
5）Grind：By above-mentioned steps 3）、4）The two kinds of raw materials for preparing grind in pulverizer；
6）With face and curing：Two kinds of slurries after grinding are mixed and stirred for uniformly, being subsequently placed at relative humidity with flour
For 60～70%, temperature is to cure 0.6～1 hour in 18～32 DEG C of environment；
7）Compressing tablet and slitting：Dough after curing carries out compressing tablet with slitting using flour stranding machine；
8）It is dried：It is 9～11% that noodles are placed in into drying to moisture in 30～50 DEG C of environment.
2. it is according to claim 1 it is a kind of it is non-additive sprout quinoa brown rice noodles processing method, it is characterised in that：
The step 5）Operation is ground, temperature is 15～30 DEG C, the time is 3 min, liquid ratio is that 2: 1, pH is 4～6, grinding
It is 1～3 time to crush number of times, each 1～3min of grinding interval, and grinding terminates disposed slurry and crosses 80～100 mesh solarization net, removes filter residue
Afterwards, slurries are stood into 1～2 hour in 30～40 DEG C.
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