CN107410833B - Colored nutritional noodles and preparation method thereof - Google Patents

Colored nutritional noodles and preparation method thereof Download PDF

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CN107410833B
CN107410833B CN201710814156.7A CN201710814156A CN107410833B CN 107410833 B CN107410833 B CN 107410833B CN 201710814156 A CN201710814156 A CN 201710814156A CN 107410833 B CN107410833 B CN 107410833B
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CN107410833A (en
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韩超央
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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 colorful nutritious noodle and a preparation method thereof, the colorful nutritious noodle is prepared by the following steps: mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying; uniformly adding fruit pulp and/or vegetable pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by using a dough cutting machine; steaming the dough sheet under reduced pressure to obtain a steamed dough sheet; vacuum drying the steamed dough sheet at 60-80 deg.C for 1-4h to obtain dough with water content below 20%; and (4) frying the dried steamed dough pieces to obtain the colored nutritional noodles. The noodles provided by the invention use fruit pulp and/or vegetable pulp, have high nutritional value and adjustable color and taste, and have a very good effect on hyperlipidemia, diabetes, fatty liver and other high-blood lipid diseases, especially on inpatients and some convalescent patients.

Description

Colored nutritional noodles and preparation method thereof
Technical Field
The invention relates to noodles and a preparation method thereof, in particular to colored nutritional noodles and a preparation method thereof.
Background
The noodles originate from China and have been made and eaten for more than four thousand years. The noodles are a health food which is simple to prepare, convenient to eat and rich in nutrition, and can be taken as staple food and fast food. Has been accepted and favored by people in the world for a long time. With the progress of science and technology, the improvement of health consciousness of people and the increasing acceleration of life pace, healthy instant noodles become more and more concerned. Currently, there are many methods for preparing instant noodles or healthy noodles in the prior art. For example: patent document 1 of patent No. 200410041121.7 discloses a colorful noodle product and a method for producing the same, but the technology has the following disadvantages: several kinds of fruit and vegetable juices are used in patent document 1, but it is known that some fruits and vegetables (for example, pitaya, eggplant, hot pepper, agaric, mushroom, etc.) cannot be squeezed, but these fruits and vegetables which cannot be squeezed often have high nutritional values, so that the nutritional value of the noodles produced by the method of patent document 1 is greatly limited.
For another example: patent document 2(CN1142910A) discloses a method for frying noodles, and the applicant found that: the fried noodle has at least the following defects: 1. patent document 2 uses a general steaming method whereby, at the time of steaming, various nutritional components (e.g., vitamins, proteins) in the food are oxidized or decomposed due to oxidation reaction and pyrolysis reaction, resulting in a decrease in the nutritional value of the final product; 2. patent document 2 uses a high-temperature drying method again after steaming, and drying is performed in an air atmosphere, so that various nutritional components in the food are oxidized again, and the nutritional value of the product is reduced again.
The information disclosed in this background section is only for enhancement of understanding of the general background of the invention and should not be taken as an acknowledgement or any form of suggestion that this information forms the prior art already known to a person skilled in the art.
Disclosure of Invention
The present invention aims to provide colored nutritive noodles, thereby overcoming the disadvantages of the prior art.
In order to achieve the above objects, the present invention provides colored nutritive noodles, which are prepared by the steps of: mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1-5%, and the drying conditions are as follows: drying at 80-100 deg.C for 4-7h to obtain dough with water content of 30-50%; uniformly adding fruit pulp and/or vegetable pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by using a dough cutting machine; and (3) steaming the dough sheet under reduced pressure, wherein the steaming conditions are as follows: steaming at 94-98 deg.C for 20-35min to obtain steamed dough sheet; vacuum drying and steaming the dough sheet, wherein the volume fraction of oxygen in a vacuum drying oven is 1-5%, and the drying conditions are as follows: drying at 60-80 deg.C for 1-4h until the water content in the dried dough is below 20%; and (4) frying the dried steamed dough pieces to obtain the colored nutritional noodles.
Preferably, in the above technical scheme, the ingredients do not contain salt, and the ingredients comprise whey protein and/or dietary fiber.
Preferably, in the above technical solution, in the step of drying the dough in the vacuum drying oven, the volume fraction of oxygen in the vacuum drying oven is 2-3%, and the drying conditions are as follows: the drying temperature is 90-95 ℃, the drying time is 5-6h, and the water content in the dried dough is 40-45%.
Preferably, in the above technical solution, in the step of vacuum drying and steaming the dough sheet, the volume fraction of oxygen in the vacuum drying oven is 2-3%, and the drying conditions are as follows: the drying temperature is 65-75 ℃, the drying time is 2-3h, and the water content in the dried dough is below 15%.
Preferably, in the above technical solution, in the step of frying the dried steamed dough sheet, the frying conditions are as follows: the oil temperature is 180-.
Preferably, in the above technical solution, the thickness of the dough sheet is 0.5-1.5mm, and the width of the dough sheet is 5-10 mm.
The invention also provides a method for manufacturing the colored nutritional noodles, which comprises the following steps: mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1-5%, and the drying conditions are as follows: drying at 80-100 deg.C for 4-7h to obtain dough with water content of 30-50%; uniformly adding fruit pulp and/or vegetable pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by using a dough cutting machine; and (3) steaming the dough sheet under reduced pressure, wherein the steaming conditions are as follows: steaming at 94-98 deg.C for 20-35min to obtain steamed dough sheet; vacuum drying and steaming the dough sheet, wherein the volume fraction of oxygen in a vacuum drying oven is 1-5%, and the drying conditions are as follows: drying at 60-80 deg.C for 1-4h until the water content in the dried dough is below 20%; and (4) frying the dried steamed dough pieces to obtain the colored nutritional noodles.
Preferably, in the above technical scheme, the ingredients do not contain salt, and the ingredients comprise whey protein and/or dietary fiber.
Preferably, in the above technical solution, in the step of frying the dried steamed dough sheet, the frying conditions are as follows: the oil temperature is 180-.
Preferably, in the above technical solution, the thickness of the dough sheet is 0.5-1.5mm, and the width of the dough sheet is 5-10 mm.
Compared with the prior art, the invention has the following beneficial effects: 1. the invention uses fruit pulp and/or vegetable pulp, overcomes the defect that some raw materials with high nutritive value can not be juiced and can not be added in the prior art; 2. adding a vacuum drying step between the step of preparing the dough and the step of adding the fruit pulp and/or vegetable pulp, and adjusting the water content of the dough to be in a certain proper range so as to uniformly add the fruit pulp and/or vegetable pulp; 3. the reduced pressure steaming method is used, so that the steaming temperature is reduced, and the oxidation of nutritional ingredients in the food raw materials is prevented; 4. the vacuum drying step is added between the steaming step and the frying step, so that the moisture content of the dough sheet is reduced, and the inventor surprisingly discovers that the dough sheet is easier to fry after the moisture content of the dough sheet is controlled, so that the method provided by the invention can be used for preparing fried noodles with larger size; 5. the nutritional value of the fruits and vegetables is that the vitamins and dietary fibers are contained, and the fruits and vegetables are mixed to prepare the noodles, so that the nutrition is more complete. The dietary guidelines (2016) compiled by the Chinese academy of nutrition are definitely recommended, and after fruits and vegetables are added, the sugar content of the noodles is reduced by 100 g, the sugar-increasing index of the noodles is changed, and the noodles are effective for diseases of hyperlipidemia, diabetes, fatty liver and the like, such as hyperlipidemia, diabetes, fatty liver and the like; 6. the addition of the whey protein can be used for hospitalized patients and some convalescent patients, such as tumors, respiratory diseases, cerebral apoplexy convalescent period and the like, which are possibly complicated with hypoproteinemia, and the addition of the whey protein in the staple food has a good effect.
Detailed Description
The following detailed description of specific embodiments of the invention is provided, but it should be understood that the scope of the invention is not limited to the specific embodiments.
Throughout the specification and claims, unless explicitly stated otherwise, the word "comprise", or variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated element or component but not the exclusion of any other element or component.
The various raw materials used in the present invention are commercially available. The dough kneading machine, the dough cutting machine and the vacuum drying oven used in the invention are commercially available products. The pressure-reducing steamer is a pressure-reducing steamer which is reformed by the applicant on the basis of a pressure cooker in the prior art, and specifically, the prior pressure cooker is connected with a mechanical pump, the pressure-reducing steamer is vacuumized before steaming, then steaming is carried out, and if the vacuum degree is reduced in the steaming process, the mechanical pump can be started again for vacuumizing. Thereby lowering the boiling temperature of the water and thus lowering the steaming temperature. The fruit and/or vegetable pulp of the present invention may be any raw material that may be pulped/powdered in the food field, including but not limited to: dragon fruit, mango, apple, eggplant, chili, agaric, mushroom, pumpkin, sweet potato, spinach, bitter gourd and the like. When different fruit pulp and/or vegetable pulp are mixed, the noodles with various tastes (sour, sweet, bitter and spicy) can be obtained, and the same noodle can be made into various tastes with various colors, so that the color and the taste of the noodle can be adjusted.
The colored nutritional noodles are prepared by the following steps: firstly, mixing wheat flour, water and ingredients to form dough; and then putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1-5%, and the drying conditions are as follows: drying at 80-100 deg.C for 4-7h to obtain dough with water content of 30-50%; uniformly adding fruit pulp and/or vegetable pulp (wherein the fruit pulp and/or vegetable pulp is in a pulp state with the water content of less than 3% or in a dry powder state) into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by using a dough cutting machine; and (3) steaming the dough sheet under reduced pressure, wherein the steaming conditions are as follows: steaming at 94-98 deg.C for 20-35min to obtain steamed dough sheet; then vacuum drying and steaming the dough sheet, wherein the volume fraction of oxygen in a vacuum drying oven is 1-5%, and the drying conditions are as follows: drying at 60-80 deg.C for 1-4h until the water content in the dried dough is below 20%; and finally, frying the dried steamed dough sheets to obtain the colored nutritional noodles. The ingredients of the colorful nutritional noodles do not contain salt, the ingredients comprise whey protein and/or dietary fiber, and other nutritional elements (such as vitamins, amino acids, trace elements and the like) can be added.
Example 1
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1-5%, and the drying conditions are as follows: the drying temperature is 80 ℃, the drying time is 7 hours, and the water content in the dried dough is about 50 percent; and uniformly adding the agaric pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough.
Example 2
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1-5%, and the drying conditions are as follows: the drying temperature is 100 ℃, the drying time is 4 hours, and the water content in the dried dough is about 30 percent; and uniformly adding the agaric pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough.
Example 3
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1-5%, and the drying conditions are as follows: the drying temperature is 90 ℃, the drying time is 5 hours, and the water content in the dried dough is about 45 percent; and uniformly adding the agaric pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough.
Example 4
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1-5%, and the drying conditions are as follows: the drying temperature is 95 ℃, the drying time is 6 hours, and the water content in the dried dough is about 45 percent; and uniformly adding the agaric pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough.
Example 5
Wheat flour, water and ingredients were mixed to form a dough, and then jelly fungi slurry was uniformly added directly to the dough, and kneaded using a kneader, thereby obtaining a mixed dough, wherein the kneading time and manner were the same as in example 1.
Comparing the mixed dough obtained in examples 1 to 4 with the mixed dough obtained in example 5, it was found that the mixed dough obtained in examples 1 to 4 was very uniform in color and exhibited a uniform brown appearance, since the jelly fungi slurry was uniformly mixed in the dough. The mixed dough obtained in example 5 was not uniform in color and appeared white alternating with dark brown and black in appearance, because the jelly fungi slurry in the dough was not uniformly dispersed. As can be seen by visual inspection, in the same kneading step, examples 1-4, because of the addition of the drying step and the reasonable control of the water content, the jelly fungi slurry can be uniformly dispersed, the basic principle being: if the water content is too high, the jelly fungi slurry will combine with the water, resulting in inefficient dispersion; if the water content is too low, the jelly fungi slurry is difficult to mix with the dough due to the lack of water in the kneading process, and the jelly fungi slurry scatters out, so that the mixing effect cannot be ensured. It is noted that the examples shown in examples 3-4 are preferred because the drying temperature and drying time are moderate to avoid oxidation reactions while ensuring effective moisture removal.
Example 6
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1%, and the drying conditions are as follows: the drying temperature is 90 ℃, the drying time is 5 hours, and the water content in the dried dough is about 45 percent; uniformly adding mushroom pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; the mixed dough is cut into dough sheets having uniform thickness and width using a dough cutter.
Example 7
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 5%, and the drying conditions are as follows: the drying temperature is 90 ℃, the drying time is 5 hours, and the water content in the dried dough is about 45 percent; uniformly adding mushroom pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; the mixed dough is cut into dough sheets having uniform thickness and width using a dough cutter.
Example 8
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 0.5%, and the drying conditions are as follows: the drying temperature is 90 ℃, the drying time is 5 hours, and the water content in the dried dough is about 45 percent; uniformly adding mushroom pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; the mixed dough is cut into dough sheets having uniform thickness and width using a dough cutter.
Example 9
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 5.5%, and the drying conditions are as follows: the drying temperature is 90 ℃, the drying time is 5 hours, and the water content in the dried dough is about 45 percent; uniformly adding mushroom pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; the mixed dough is cut into dough sheets having uniform thickness and width using a dough cutter.
The dough pieces obtained according to examples 6-9 were subsequently subjected to an oxidative weight test by DSC, and to a mouthfeel test under an air atmosphere at a maximum temperature of 300 ℃. The taste test was conducted by recruiting volunteers, searching 100 subjects of each age group with a sex ratio of 1:1, and asking the subjects to take a test of the cooked dough sheet obtained in examples 5 to 8, and the taste was tested in the form of questionnaires, which were mainly problematic in the hardness, taste, chewiness, etc. of noodles. The results are shown in Table 1.
TABLE 1
Oxidation weight gain Taste of the product
Example 6 53％ Good taste
Example 7 48％ Good taste
Example 8 55％ Difference (D)
Example 9 25％ Good taste
As can be seen from Table 1, the oxidation weight gain can be effectively increased by reducing the oxygen content in the drying step, which means that the oxidation of the nutrients can be effectively prevented by reducing the oxygen content in the drying step, and the nutrients can be retained. Meanwhile, it can be seen that the lower the oxygen content is, the better, and it can be seen from comparative examples 6-7 and example 8 that the oxygen content is reduced to 0.5%, which does not significantly improve the oxidation weight gain result, but rather, because the oxygen content is too low, some oxidation reactions which are crucial to the mouthfeel of the dough can not occur, which results in poor mouthfeel. It is of course also noted that it is preferred that the volume fraction of oxygen is between 2 and 3%, and the inventors have surprisingly found that the mouthfeel of the noodles is best when the oxygen content is within this range (probably because a suitable amount of oxidation has just occurred in the dough, resulting in a good mouthfeel and taste of the dough), and that the oxidation reaction has occurred within an acceptable range.
Example 10
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1%, and the drying conditions are as follows: the drying temperature is 90 ℃, the drying time is 5 hours, and the water content in the dried dough is about 45 percent; uniformly adding mushroom pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by using a dough cutting machine; and (3) steaming the dough sheet under reduced pressure, wherein the steaming conditions are as follows: steaming at 94 deg.C for 35min to obtain steamed dough sheet.
Example 11
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1%, and the drying conditions are as follows: the drying temperature is 90 ℃, the drying time is 5 hours, and the water content in the dried dough is about 45 percent; uniformly adding mushroom pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by using a dough cutting machine; and (3) steaming the dough sheet under reduced pressure, wherein the steaming conditions are as follows: steaming at 98 deg.C for 35min to obtain steamed dough sheet.
Example 12
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1%, and the drying conditions are as follows: the drying temperature is 90 ℃, the drying time is 5 hours, and the water content in the dried dough is about 45 percent; uniformly adding mushroom pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by using a dough cutting machine; and (3) steaming the dough sheet under reduced pressure, wherein the steaming conditions are as follows: steaming at 80 deg.C for 40min to obtain steamed dough sheet.
Example 13
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1%, and the drying conditions are as follows: the drying temperature is 90 ℃, the drying time is 5 hours, and the water content in the dried dough is about 45 percent; uniformly adding mushroom pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by using a dough cutting machine; and (3) steaming the dough sheet under reduced pressure, wherein the steaming conditions are as follows: steaming at 120 deg.C for 10min to obtain steamed dough sheet.
The dough sheets obtained according to examples 10-13 were subsequently subjected to an oxidative weight increase test by DSC, which was carried out at a maximum temperature of 300 ℃ under an air atmosphere. The results are shown in Table 2.
TABLE 2
Oxidation weight gain
Example 10 44％
Example 11 41％
Example 12 46％
Example 13 21％
As can be seen from Table 2, the oxidation weight gain can be effectively increased by lowering the steaming temperature, which means that the oxidation of the nutrients can be effectively prevented and the nutrients can be retained by lowering the steaming temperature. Meanwhile, if the steaming temperature (for example, 80 ℃) is too low, the flour is half cooked, and the taste of the client in subsequent eating is influenced. Therefore, the steaming temperature is selected to be 94-98 ℃, and in the temperature range, not only can the oxidation reaction be ensured not to be serious, but also the dough sheet can be ensured to be well cooked.
Example 14
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1%, and the drying conditions are as follows: the drying temperature is 90 ℃, the drying time is 5 hours, and the water content in the dried dough is about 45 percent; uniformly adding mushroom pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by using a dough cutting machine; and (3) steaming the dough sheet under reduced pressure, wherein the steaming conditions are as follows: steaming at 94 deg.C for 35min to obtain steamed dough sheet; vacuum drying and steaming the dough sheet, wherein the volume fraction of oxygen in a vacuum drying oven is 1 percent, and the drying conditions are as follows: the drying temperature is 60 ℃, the drying time is 4 hours, and the water content in the dried dough is below 20 percent; and (3) frying the dried steamed dough pieces to obtain the colored nutritional noodles, wherein the frying conditions are as follows: the oil temperature is 180 ℃, the frying time is 50 seconds, the thickness of the dough sheet is 1.5mm, and the width of the dough sheet is 10 mm.
Example 15
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1%, and the drying conditions are as follows: the drying temperature is 90 ℃, the drying time is 5 hours, and the water content in the dried dough is about 45 percent; uniformly adding mushroom pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by using a dough cutting machine; and (3) steaming the dough sheet under reduced pressure, wherein the steaming conditions are as follows: steaming at 94 deg.C for 35min to obtain steamed dough sheet; and (3) drying and steaming the dough sheet in vacuum, wherein the volume fraction of oxygen in a vacuum drying oven is 5%, and the drying conditions are as follows: the drying temperature is 80 ℃, the drying time is 1h, and the water content in the dried dough is below 20 percent; and (3) frying the dried steamed dough pieces to obtain the colored nutritional noodles, wherein the frying conditions are as follows: the oil temperature is 200 ℃, the frying time is 20 seconds, the thickness of the dough sheet is 1.5mm, and the width of the dough sheet is 10 mm.
Example 16
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1%, and the drying conditions are as follows: the drying temperature is 90 ℃, the drying time is 5 hours, and the water content in the dried dough is about 45 percent; uniformly adding mushroom pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by using a dough cutting machine; and (3) steaming the dough sheet under reduced pressure, wherein the steaming conditions are as follows: steaming at 94 deg.C for 35min to obtain steamed dough sheet; and (3) drying and steaming the dough sheet in vacuum, wherein the volume fraction of oxygen in a vacuum drying oven is 2%, and the drying conditions are as follows: the drying temperature is 65 ℃, the drying time is 3 hours, and the water content in the dried dough is below 15 percent; and (3) frying the dried steamed dough pieces to obtain the colored nutritional noodles, wherein the frying conditions are as follows: the oil temperature is 200 ℃, the frying time is 20 seconds, the thickness of the dough sheet is 1.5mm, and the width of the dough sheet is 10 mm.
Example 17
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1%, and the drying conditions are as follows: the drying temperature is 90 ℃, the drying time is 5 hours, and the water content in the dried dough is about 45 percent; uniformly adding mushroom pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by using a dough cutting machine; and (3) steaming the dough sheet under reduced pressure, wherein the steaming conditions are as follows: steaming at 94 deg.C for 35min to obtain steamed dough sheet; and (3) drying and steaming the dough sheet in vacuum, wherein the volume fraction of oxygen in a vacuum drying oven is 3%, and the drying conditions are as follows: the drying temperature is 75 ℃, the drying time is 2 hours, and the water content in the dried dough is below 15 percent; and (3) frying the dried steamed dough pieces to obtain the colored nutritional noodles, wherein the frying conditions are as follows: the oil temperature is 200 ℃, the frying time is 20 seconds, the thickness of the dough sheet is 1.5mm, and the width of the dough sheet is 10 mm.
Example 18
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1%, and the drying conditions are as follows: the drying temperature is 90 ℃, the drying time is 5 hours, and the water content in the dried dough is about 45 percent; uniformly adding mushroom pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by using a dough cutting machine; and (3) steaming the dough sheet under reduced pressure, wherein the steaming conditions are as follows: steaming at 94 deg.C for 35min to obtain steamed dough sheet; vacuum drying and steaming the dough sheet, wherein the volume fraction of oxygen in a vacuum drying oven is 0.5 percent, and the drying conditions are as follows: drying at 50 ℃ for 10h, and frying the dried steamed dough pieces to obtain the colored nutritional noodles, wherein the frying conditions are as follows: the oil temperature is 200 ℃, the frying time is 20 seconds, the thickness of the dough sheet is 1.5mm, and the width of the dough sheet is 10 mm.
Example 19
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1%, and the drying conditions are as follows: the drying temperature is 90 ℃, the drying time is 5 hours, and the water content in the dried dough is about 45 percent; uniformly adding mushroom pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by using a dough cutting machine; and (3) steaming the dough sheet under reduced pressure, wherein the steaming conditions are as follows: steaming at 94 deg.C for 35min to obtain steamed dough sheet; and (3) drying and steaming the dough sheet in vacuum, wherein the volume fraction of oxygen in a vacuum drying oven is 6%, and the drying conditions are as follows: drying at 90 ℃ for 0.5h, and frying the dried steamed dough pieces to obtain the colored nutritional noodles, wherein the frying conditions are as follows: the oil temperature is 200 ℃, the frying time is 20 seconds, the thickness of the dough sheet is 1.5mm, and the width of the dough sheet is 10 mm.
Example 20
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1%, and the drying conditions are as follows: the drying temperature is 90 ℃, the drying time is 5 hours, and the water content in the dried dough is about 45 percent; uniformly adding mushroom pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by using a dough cutting machine; and (3) steaming the dough sheet under reduced pressure, wherein the steaming conditions are as follows: steaming at 94 deg.C for 35min to obtain steamed dough sheet; and (3) drying and steaming the dough sheet in vacuum, wherein the volume fraction of oxygen in a vacuum drying oven is 3%, and the drying conditions are as follows: the drying temperature is 75 ℃, the drying time is 2 hours, and the water content in the dried dough is below 15 percent; and (3) frying the dried steamed dough pieces to obtain the colored nutritional noodles, wherein the frying conditions are as follows: the oil temperature is 120 ℃, the frying time is 100 seconds, the thickness of the dough sheet is 1.5mm, and the width of the dough sheet is 10 mm.
Example 21
Mixing wheat flour, water and ingredients to form a dough; putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1%, and the drying conditions are as follows: the drying temperature is 90 ℃, the drying time is 5 hours, and the water content in the dried dough is about 45 percent; uniformly adding mushroom pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough; cutting the mixed dough into dough sheets with uniform thickness and width by using a dough cutting machine; and (3) steaming the dough sheet under reduced pressure, wherein the steaming conditions are as follows: steaming at 94 deg.C for 35min to obtain steamed dough sheet; directly frying and steaming the dough sheets to obtain the colorful nutritional noodles, wherein the frying conditions are as follows: the oil temperature is 120 ℃, the frying time is 100 seconds, the thickness of the dough sheet is 1.5mm, and the width of the dough sheet is 10 mm.
The dough sheets obtained according to examples 14-21 were subsequently subjected to an oxidative weight increase test by DSC, which was carried out at a maximum temperature of 300 ℃, in an air atmosphere. The weight gain test of the white mice was carried out, and the percentage of the weight gain of the white mice was determined after feeding the dough sheets obtained in examples 14 to 21 every day for 30 days continuously, thereby estimating the nutritional value of the noodles. And (4) a frying effect test, namely comparing the fried finished product with the common instant noodles, and observing the properties such as frying depth, crispness and the like to determine the quality of the frying effect. The results are shown in Table 3.
TABLE 3
Oxidation weight gain Weight gain of white mouse Frying effect
Example 14 39％ About 18 percent Good taste
Example 15 36％ About 16 percent Good taste
Example 16 38％ About 15 percent Is excellent in
Example 17 34％ About 17 percent Is excellent in
Example 18 40％ About 6 percent In general
Example 19 19％ About 8 percent In general
Example 20 No test was conducted About 6 percent In general
Example 21 No test was conducted No test was conducted Difference (D)
Again, as can be seen from table 3, the oxidation weight gain can be effectively increased by controlling the drying temperature, which means that the oxidation of the nutrients can be effectively prevented and the nutrients can be retained by controlling the drying temperature. Meanwhile, if the drying temperature is too low, incomplete drying and high moisture content can be caused, so that the subsequent frying effect is poor (namely, the middle of the noodles cannot be fried completely and the cakes are not crisp), and if the drying temperature is too high, the temperature of oxidation of the cakes can still be caused. It can also be seen from the white mouse weight gain test that if the drying conditions defined in the present invention are not followed, the nutritional value of the noodles is lowered, which may be due to oxidation of the nutrients or due to the inability of the noodles to be fried through, resulting in some nutrients not being easily absorbed. Finally, it is noted that examples 16-17 fried best, with the crispness of the fried cake being the best.
The foregoing descriptions of specific exemplary embodiments of the present invention have been presented for purposes of illustration and description. It is not intended to limit the invention to the precise form disclosed, and obviously many modifications and variations are possible in light of the above teaching. The exemplary embodiments were chosen and described in order to explain certain principles of the invention and its practical application to enable one skilled in the art to make and use various exemplary embodiments of the invention and various alternatives and modifications as are suited to the particular use contemplated. It is intended that the scope of the invention be defined by the claims and their equivalents.

Claims (1)

1. Colored nutritional noodles, which are characterized by being prepared by the following steps:
mixing wheat flour, water and ingredients to form a dough;
putting the dough into a vacuum drying oven for drying, wherein the volume fraction of oxygen in the vacuum drying oven is 1%, and the drying conditions are as follows: the drying temperature is 90 ℃, the drying time is 5 hours, and the water content in the dried dough is 45%;
uniformly adding the agaric pulp into the dried dough, and kneading by using a dough kneading machine to obtain mixed dough;
cutting the mixed dough into dough sheets with uniform thickness and width by using a dough cutting machine;
and (3) steaming the dough sheet under reduced pressure, wherein the steaming conditions are as follows: steaming at 94 deg.C for 35min to obtain steamed dough sheet;
and (3) drying the steamed dough sheet in vacuum, wherein the volume fraction of oxygen in the vacuum drying oven is 1-5%, and the drying conditions are as follows: drying at 60-80 deg.C for 1-4h, wherein the water content in the steamed dough sheet is below 20%;
frying the dried steamed dough sheets to obtain the colored nutritional noodles, wherein the ingredients do not contain salt, the ingredients are whey protein and/or dietary fiber, and the frying condition is as follows: the oil temperature is 180-.
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US20220408764A1 (en) * 2021-06-28 2022-12-29 Quang Huy Le Process for producing instant noodles and an instant noodle product from dragon fruit pulp using ultra-sonication technology
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Citations (4)

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Publication number Priority date Publication date Assignee Title
KR20020018924A (en) * 2000-12-14 2002-03-09 장연화 Method for manufacturing a noodle using a corn
CN101558848A (en) * 2009-04-24 2009-10-21 湖南金健米业股份有限公司 Method for producing multicolour vegetable noodles
CN101703183A (en) * 2009-11-24 2010-05-12 石峰 Method for producing instant noodle product by two-section type drying method
CN105533438A (en) * 2015-12-10 2016-05-04 青岛工学院 Non-fried five-color vegetable instant noodles

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020018924A (en) * 2000-12-14 2002-03-09 장연화 Method for manufacturing a noodle using a corn
CN101558848A (en) * 2009-04-24 2009-10-21 湖南金健米业股份有限公司 Method for producing multicolour vegetable noodles
CN101703183A (en) * 2009-11-24 2010-05-12 石峰 Method for producing instant noodle product by two-section type drying method
CN105533438A (en) * 2015-12-10 2016-05-04 青岛工学院 Non-fried five-color vegetable instant noodles

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