CN107509940A

CN107509940A - The preparation technology of corn potato noodles

Info

Publication number: CN107509940A
Application number: CN201610438492.1A
Authority: CN
Inventors: 巩发永; 李静
Original assignee: Xichang College
Current assignee: Xichang College
Priority date: 2016-06-16
Filing date: 2016-06-16
Publication date: 2017-12-26

Abstract

The higher noodles of nutritive value can be made and production efficiency and the preparation technology of the higher corn potato noodles of qualification rate the invention discloses a kind of.The preparation technology crushes after fresh potato is dried and obtains potato fecula, then corn extrusion powder is mixed, Gluten, rutin powder, base-material is made in flour, the soft glutinous viscosity of potato fecula is made up using the strong glutinous viscosity of corn extrusion powder, the weak ductility of corn extrusion powder is made up using the strong ductility of potato fecula, the situation generation for individually adding that the full powder of potato or independent addition potato starch cause original flour characteristic to be changed in flour can be overcome, and using containing potato simultaneously in noodles made from the processing method, corn and rutin, considerably increase the nutritive value of noodles, whole process is very easy to simultaneously, the production efficiency and qualification rate of noodles can be greatly improved.It is adapted in field of food popularization and application.

Description

The preparation technology of corn potato noodles

Technical field

The present invention relates to field of food, and in particular to a kind of preparation technology of corn potato noodles.

Background technology

Corn (Classification system：Zea mays L.) it is grass family Zea annual herb plant.Alias：Maize, rod Son, maize, corn, maize, maize, maize, luxuriant reed, big sorgo, Chaozhou-Shantou region words claim young meter Ren, and Guangdong language is referred to as maize, the south of Fujian Province language Referred to as kind wheat.Stalk is upright, and generally branch, base portion do not save tool gas life prop root respectively.Leaf sheath has transverse vein；Tip of a leaf film quality, blade are flat Roomy, wire lanceolar, basal circular is in ear, and hairless or tool defect pubescence, middle arteries are sturdy.Caryopsis is spherical or oblate spheroid, ripe After expose outside lepicena and bran piece, its size produces difference with growth conditions is different.The different flower of monoecism, flowering fruit bearing stage autumn.It is beautiful Cultivation history about more than 470 year of the rice in China.China's sown area is only second to paddy and wheat, in grain at 300,000,000 mu or so at present The 3rd is occupied in food crop, is only second to the U.S. in the world.The whole world torrid zone and Temperate Region in China are planted extensively, are an important paddy Thing.Taste is fragrant and sweet, can do various dish, as corn irons.And the primary raw material of industrial alcohol and liquor.

The available energy of corn is high.The metabolic energy of corn is 14.06MJ/kg, and high person is up to 15.06MJ/kg.This is main Because crude fibre is seldom in corn, only 2%；And NFE is up to 72%, and digestibility is up to 90%；On the other hand, it is beautiful The crude fat content of rice is high, between 3.5% to 4.5%.Determine according to the study, every 106 kilocalories of 100 grams of corn heat content, fiber 2.9 grams of element, 4.0 grams of protein, 1.2 grams of fat, 22.8 grams of carbohydrate, separately containing mineral matter element and vitamin etc..Corn In the crude fibre that contains, it is higher 4-10 times than polished rice, smart face.Also contain a large amount of magnesium in corn, magnesium can strengthen intestinal wall wriggling, promote machine The excretion of body waste.The above-mentioned composition of corn and function, it is highly beneficial for losing weight.Flower spike corn stigma during corn maturation, has Diuresis, it is also favourable to losing weight.Corn can cooking on behalf of the tea, corn flour, corn cake etc. are fabricated to after can also crushing.It is expanded Popcorn afterwards is sufficiently bulky, and the hunger of obese people can be eliminated after food, but heat content is very low after food, and the substitute of fat-reducing One of.

Corn linoleic acid content is higher.The linoleic acid content of corn reaches 2%.Modern study confirms, contains in corn Abundant unrighted acid, especially linoleic content are up to more than 60%, and it is cooperateed with the vitamin E in maize germ Effect, can reduce serum cholesterol concentration and prevent it to be deposited on vascular wall.Therefore, corn to coronary heart disease, atherosclerosis, Hyperlipidemia and hypertension etc. have certain preventive and therapeutic action.

The protein content of corn is relatively low, and insufficient quality.The protein content of corn is about 8.6% or so, and amino It is sour uneven, the content deficiency of lysine, tryptophan and methionine.

The mineral matter of corn about 80% is present in embryo portion, and calcium content is seldom, and about 0.02%；Phosphorus is containing about 0.25%, but wherein The phosphorus that there are about 63% exists in the form of phytate phosphorus, and the utilization rate of nonruminant is very low.The content of other mineral elements is relatively low.

The vitamin vitamin E of corn is more, about 20mg/kg, human body cell can be promoted to divide, anti-aging, reduction Serum cholesterol, the function of preventing cutaneous lesions, moreover it is possible to mitigate artery sclerosis and brain function decline.Containing more in yellow maize Carrotene, vitamin D and K almost do not have.More containing thiamine in water soluble vitamin, the content of riboflavin and nicotinic acid is less, And nicotinic acid is present with mating type.

Also contain a kind of longevity factor ----glutathione in corn, it is in the presence of selenium, generation glutathione oxidation Enzyme, have and renew one's youth, the function of anti-aging.The selenium and magnesium contained in corn has a cancer-resisting effect, mistake in selenium energy acceleration bodies The decomposition of oxide, malignant tumour is set to cannot get the supply of oxygen molecule and be suppressed.On the one hand magnesium can also suppress cancer cell Development, on the other hand can promote bodily waste to excrete, and this is also significant to giving protection against cancer.Its glutamic acid contained has necessarily Brain-invigorating.

One research of German nutrition and health care association shows, in all staple foods, the nutritive value and health-care effect of corn It is highest.Research also shows that the nutritive value of special corn is higher than conventional corn.Such as protein, the plant of corn Oil and vitamin content are just higher than conventional corn 1-2 times；The content of " biological element " selenium is then high 8-10 times；17 contained by it In kind amino acid, there are 13 kinds to be higher than conventional corn.In addition, the various nutritional ingredients such as the moisture of fresh corn, active matter, vitamin More much higher than aging corn, because in storage process, the nutrition content of corn can rapid decrease.

Corn contains 7 kinds " anatrophics ", and German famous nutritionist professor La Heman for being responsible for this research points out, is working as In maximally effective more than the 50 kinds of nutraceutical agents that the present is proved, corn contains 7 kinds --- calcium, glutathione, vitamin, Magnesium, selenium, vitamin E and aliphatic acid.After measured, every 100 grams of corns can provide nearly 300 milligrams of calcium, almost with institute in dairy products The calcium contained is similar.Abundant calcium can play the effect of hypotensive.If daily intaking 1 gram of calcium, blood pressure can reduce by 9% after 6 weeks. In addition, carrotene contained in corn, can be converted into vitamin A, it has protective effect on cancer risk after being absorbed by the body；String Element can accelerate the discharge of carcinogen and other poisonous substances；Researcher points out, lutern that corn contains, zeaxanthin can be right Anti- eyes aging.

Corn is the health-care good product in coarse food grain, rather favourable to the health of human body：Vitamin B6, nicotinic acid in corn etc. into Point, there is stimulating gastrointestinal to wriggle, accelerate the characteristic of excrement excretion, can prevent treating constipation, stomach trouble, enteritis, intestinal cancer etc..Corn is rich in dimension Raw plain C, isomalto-oligosaccharide etc., there is long-lived, beautification function.Nutriment contained by maize point has enhancing human body new old generation Thank, adjust nervous function.Can play makes skin delicacy smooth, suppresses, delays wrinkle to act.Corn, which has in tune, to whet the appetite And the effect of reducing blood lipid, reduction serum cholesterol.Central America American Indian, which is not susceptible to suffer from hypertension and their main edible corns, to be had Close.

Potato, belong to Solanaceae herbaceos perennial, stem tuber can be edible, is the third-largest important cereal crops in the whole world, only Inferior to wheat and corn.Potato is also known as potato, potato, potato etc., the stem tuber of plant of Solanaceae.With wheat, corn, paddy, height Fine strain of millet simultaneously turns into five big crop of the world.

Ingredient in general fresh potato：Starch 9~20%, protein 1.5~2.3%, fat 0.1~1.1%, slightly Fiber 0.6~0.8%.Contained nutritional ingredient in 100g potatoes：The kilojoule of energy 318,5~8mg of calcium, 15~40mg of phosphorus, iron 0.4mg~0.8mg, 200~340mg of potassium, iodine 0.8~1.2,12~30mg of carrotene, 0.03~0.08mg of thiamine, core yellow Element 0.01~0.04mg, 0.4~1.1mg of niacin.

Potato stem tuber contains substantial amounts of starch.Starch is the main energy sources of edible potato.General early seasonal strain potato contains There is 11%~14% starch, mid-late mature seed contains 14%~20% starch, and the stem tuber of high starch varieties is up to more than 25%. Stem tuber is also containing glucose, fructose and sucrose etc..Potato protein nutritive value is high, and potato stem tuber contains 2% or so albumen Matter, protein content is 8%~9% during potato is dry.It was found that the protein nutritive value of potato is very high, its quality is equivalent to chicken The protein of egg, easily digestion, absorption, better than the protein of other crops.And the protein of potato contains 18 kinds of amino acid, The various essential amino acids that can not be synthesized including human body.The nutritive value of potato is spoken highly of, is to contain high-grade with its stem tuber The protein and lysine of essential amino acid, tryptophan, histidine, arginine, phenylalanine, valine, leucine, different bright The presence of propylhomoserin and methionine is undivided.Potato stem tuber contains multivitamin and inorganic salts.Edible potato is beneficial to strong The effect of health and vitamin is undivided.Particularly vitamin C can prevent scurvy, stimulate hematopoietic function etc., eaten daily Rice, in fine flour be no, and potato can provide substantial amounts of vitamin c.In stem tuber also containing vitamin A (carrotene), Vitamin B1, (thiamine), vitamin B2 (riboflavin), pellagra preventive factor (nicotinic acid), vitamin E (tocopherol), vitamin B3 are (general Acid), vitamin B6 (pyridoxol), vitamine M (folic acid) and biotin H etc., be all beneficial to health.In addition, stem tuber In inorganic salts such as calcium, phosphorus, iron, potassium, sodium, zinc, manganese etc., and the indispensable member of growing up to the health and early children development of people Element.Containing abundant dietary fiber in potato stem tuber, and containing abundant sylvite, belong to basic food.There is data expression, it contains Amount and apple are as many.Therefore absorption of the stomach and intestine to potato is slower, and after eating potato, the time rested in enteron aisle is longer than rice It is more, so having more satiety, while can also help to take away some greases and rubbish, there is certain catharsis and toxin expelling to act on. In addition, the stem tuber of potato also contains unexistent carrotene and ascorbic acid in cereal grain.Come from nutritional point See, it has the advantages of more than rice, flour, can supply the substantial amounts of heat energy of human body, can be described as " food perfect in every way ".People It is enough to sustain life if only leaning on potato and whole milk and healthy.Because the nutritional ingredient of potato is very comprehensive, nutrition knot Also relatively rationally, simply the amount of protein, calcium and vitamin A is slightly lower for structure；And this is just supplemented with whole milk.Potato stem tuber water Point more, lean, unit volume heats are at a fairly low, and contained vitamin C is 4 times of apple or so, and B family vitamin is apple 4 times, various mineral matters are several times to tens times of apple, and potato is hypotensive food, and certain nutrition is more in meals Or lack and can cause a disease.As a same reason, meals are adjusted, also can " eating " falls corresponding disease.Potato has the effect of anti-aging, it Containing the B family vitamin such as abundant vitamin B1, B2, B6 and pantothenic acid and substantial amounts of good fiber quality element, also containing trace element, ammonia The nutrients such as base acid, protein, fat and high-quality starch.Potato is carbohydrate, but its content is only equivalent weight 1/4 or so of rice, research shows, the starch in potato is a kind of resistant starch, has the function that to reduce adipocyte.Potato It is extraordinary hyperkalemia hyponatremia food, is well suited for edema type overweight people and eats, enriched plus its potassium content, almost in vegetables most High, so also having the effect of thin leg.It follows that potato has very high nutritive value and medical value, therefore, potato Various products are fabricated to extensively.

The full powder of potato is the one kind being dehydrated in potato product, cleaned, remove the peel, select, cutting using fresh potato as raw material Piece, rinse, precook, cooling down, boiling, smashing the technical process such as mud, shape or powdered is considered to be worth doing through fine particulate, piece obtained by dehydrating Product system is referred to as the full powder of potato, and the full powder of potato has cured in process, and therefore, there is the full powder of potato very strong sticking to glue Property, still, its corresponding ductility is poor, and a kind of Flour product base-material is formed after the full powder of potato is mixed with flour, if should The content of the full powder of potato is difficult to maintain the original processing characteristics of flour more than 25% when making and curing Flour product in base-material.

Potato starch is with fresh potato, cleans, crushes by raw material, filtering, being dehydrated, drying, at the process such as subpackage Reason forms, have the characteristics that it is pure white it is sparkling and crystal-clear, quality is fine and smooth, viscosity is high, therefore, potato starch has good ductility, but It is that the glutinous viscosity of corresponding potato starch is poor, is not easy a kind of agglomerating, Flour product base of formation after potato starch is mixed with flour Material, if the content of potato starch is more than 25% in the base-material, it is difficult to maintain flour original when making and curing Flour product Processing characteristics, for example, during noodles are made using the base-material, noodles are difficult to be molded, it is difficult to process.

Potato noodles refer to using flour as primary raw material, and the full powder of a certain amount of potato or potato starch are added in flour, By through preprocessing raw material and auxiliary material → and face → curing → tabletting → slitting → wet section → drying → cut-out → metering → packaging → Inspection → finished product noodles, at present, the processing method on corn potato noodles have a lot, the processing method of existing potato noodles Mostly it is to be processed after directly the full powder of potato is directly individually mixed with flour, due to the characteristic of the full powder of potato, in flour The full powder content of potato of addition is no more than 25%；Or individually mix potato starch with flour, due to the spy of potato starch Property, the potato starch content added in flour is no more than 25%：Thus, utilize the processing method system of existing potato noodles Into potato noodles in potato content it is not high, moreover, the content of the potato contained in potato noodles is higher, be more difficult in processing To maintain the original processing characteristics of flour, its processing characteristics is poor, causes the production efficiency of potato noodles relatively low, product qualification rate It is relatively low.

The content of the invention

Technical problem solved by the invention, which is to provide, a kind of can be made the higher noodles of nutritive value and production efficiency The preparation technology of the corn potato noodles higher with qualification rate.

Technical scheme is used by the present invention solves above-mentioned technical problem：The preparation technology of the corn potato noodles, bag Include following steps：

A, choose fresh potato and cleaned, peeling processing；

B, it is ground into powder after the potato for cleaning peeling is dried and obtains potato fecula；

C, prepare base-material, the base-material by Gluten, rutin powder, flour, corn extrusion powder, obtained by step B Potato fecula mixes, and the weight proportion of each component is as follows：Corn extrusion powder and the total content of potato fecula are 30%- 60%, the ratio of the corn extrusion powder and potato fecula is 1：(0.8~3.8), rutin powder 0-5%, Gluten 0- 5%；

D, dough is prepared, base-material made from step C is added to appropriate additive, after mixing plus water stirs to obtain dough；

E, noodles are conventionally made in the obtained doughs of step D.

It is further that the rutin powder obtains with the following method, and specific method is as described below：

S1, choose complete bitter buckwheat seed and clean up；

S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion will after terminating Bitter buckwheat seed is drained away the water, and the bitter buckwheat seed to drain away the water then is carried out into drying and processing in the environment that temperature is 105-110 DEG C, dried The dry time is 20-200 minutes；

S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the bitter buckwheat seed and alkaline solution Weight ratio is 1：(5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasound Carry out ultrasonic constant-temperature extraction in ripple environment, time of ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature The temperature of extraction is 60-90 DEG C, and the container of sealing is taken out and cooled down after terminating by extraction；

S4, suction filtration processing is carried out to the liquid in container, obtain bitter buckwheat leaching liquor and the bitter buckwheat seed after extracted, and will leaching Processing is dried in bitter buckwheat seed after carrying；

S5, the pH value of acid solution regulation mixing liquid is added in the bitter buckwheat leaching liquor that step S4 is obtained to 3.5-4, so Stand afterwards and obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.

It is further that in step s 2, the bitter buckwheat seed cleaned up is put into clear water, it is small that 24 is soaked at 37 DEG C When.

It is further that in step s 2, the bitter buckwheat seed to drain away the water is dried in the environment that temperature is 105 DEG C Processing.

It is further that in step s3, the alkaline solution is limewash.

It is further that in step s3, the weight ratio of the bitter buckwheat seed and alkaline solution is 1：10.

It is further that in step s3, the temperature of the ultrasonic constant-temperature extraction is 80 DEG C.

It is further that in step s3, time of ultrasonic constant-temperature extraction is 20min, the frequency of the ultrasonic wave Rate is 100Hz.

Beneficial effects of the present invention：After the preparation technology of corn potato noodles of the present invention dries fresh potato Crushing obtains potato fecula, then mixes corn extrusion powder, Gluten, rutin powder, flour system with obtained potato fecula Base-material is obtained, the soft glutinous viscosity of potato fecula is made up using the strong glutinous viscosity of corn extrusion powder, utilizes the strong of potato fecula to prolong Malleability makes up the weak ductility of corn extrusion powder, and the two makes up mutually interaction, can overcome and individually add in flour Add the full powder of potato or individually add the situation generation that potato starch causes original flour characteristic to be changed, utilize the processing method Contain potato and corn in obtained noodles simultaneously, considerably increase the nutritive value of noodles, furthermore utilize the processing method system Noodles in containing the higher rutin of content, considerably increase the nutritive value of noodles, while the system of the corn potato noodles Standby technique is not in potato and corn because the processing characteristics of base-material and the processing characteristics of flour are close in process The more high more unmanageable situation of content occurs, and whole process is very easy to, and can greatly improve the production efficiency of noodles, together When noodles qualification rate it is also higher, in addition, after fresh potato is cleaned up shine dry grinding obtain potato fecula, not only retain The whole nutriment of potato, and procedure of processing is simple, and cost is very low, greatly reduce processing cost.

Embodiment

The preparation technology of the corn potato noodles, comprises the following steps：

A, choose fresh potato and cleaned, peeling processing；

E, noodles are conventionally made in the obtained doughs of step D.

The preparation technology of corn potato noodles of the present invention crushes after fresh potato is dried and obtains potato fecula, Then base-material is made with obtained potato fecula mixing corn extrusion powder, Gluten, rutin powder, flour, is squeezed using corn The strong glutinous viscosity of pressure swelling powder makes up the soft glutinous viscosity of potato fecula, and it is swollen to make up corn extruding using the strong ductility of potato fecula Change the weak ductility of powder, the two makes up mutually interaction, can overcome and the full powder of potato is individually added in flour or is individually added Potato starch is added to cause the situation that original flour characteristic is changed to occur, using containing in noodles made from the processing method simultaneously There are potato and corn, considerably increase the nutritive value of noodles, furthermore using containing content in noodles made from the processing method Higher rutin, the nutritive value of noodles is considerably increased, while the preparation technology of the corn potato noodles is in process, Be not in the more high more unmanageable feelings of potato and corn content because the processing characteristics of base-material and the processing characteristics of flour are close Condition occurs, and whole process is very easy to, and can greatly improve the production efficiency of noodles, at the same the qualification rate of noodles also compared with Height, in addition, dry grinding is shone after fresh potato is cleaned up obtains potato fecula, not only remain the whole nutrients of potato Matter, and procedure of processing is simple, and cost is very low, greatly reduces processing cost.

Embodiment

By corn extrusion powder, potato fecula, Gluten, rutin powder, flour content according to the ratio described in table 1 below Processing characteristics situation after mixing when making noodles, table 2 is individually adds the full powder of potato and individually in flour in flour Add the control group experimental result of potato starch：

Table 1

Table 2

From table 2 it is known that the individually full powder of potato of addition 25% or the individually addition 25% in flour in flour The situation that potato starch can all cause original flour characteristic to be changed occurs, and can not be produced according to food conventional processing equipment Original product, when making curing Flour product, processing characteristics are also deteriorated.Can be with when the full powder of potato of addition 15% in flour In flakes, into bar, unbroken noodles, but toughness becomes strong compared with conventional flour and face pressure bar, and ductility dies down.Individually added in flour During 15% potato starch, can in flakes, into bar, unbroken noodles, toughness dies down compared with conventional flour and face pressure bar, and strip-breaking rate omits There is increase.Only when the full powder of potato of addition 10% in flour or the individually potato starch of addition 10% in flour, making When making curing Flour product, its processing characteristics is just close to the original processing characteristics of flour.

As it can be seen from table 1 when the total content of corn extrusion powder and potato fecula is 30%-60%, Gluten When content is 0.6%, the content of rutin powder is 4.4%, surplus is flour, in the process of noodles, its processing characteristics is all It is little with the processing characteristics difference of flour.

From embodiment 1 to embodiment 16 it is known that in corn extrusion powder and the total content determination of potato fecula In the case of, its processing characteristics illustrates to obtain by the ratio of adjusting corn extrusion powder and potato fecula and flour processing The base-material of characteristic close, so as to go to process the noodles of high content potato according to conventional noodles production technology.

The content of the Gluten is added according to actual conditions, can add 0.1%, 0.2%, 0.3%, 0.4%, 0.5%th, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 2.5%, 3%, 3.5%th, 4%, 4.5%, 5%, the purpose for adding Gluten is in order to strengthen the toughness of potato noodles, so that finally producing Potato noodles there is preferable chewy, lift the mouthfeel of food, the content of Gluten is preferably 0.6%.

Rutin powder is added primarily to improving the nutritive value of noodles, rutin category vitamin drug, there is reduction blood capillary Pipe permeability and brittle effect, keep and recover the normal elasticity of capillary.For preventing and treating hypertensive cerebral hemorrhage；Diabetes Retinal hemorrhage and purpura haemorrhagica etc., also serve as food antioxidant and pigment.Rutin still synthesizes the main original of Troxerutin Material, Troxerutin is cardiovascular and cerebrovascular medication, can effectively suppress hematoblastic aggregation, prevent thrombotic effect.Rutin powder Addition can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%th, 1.2%, 1.3%, 1.4%, 1.5%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, the content of rutin powder is higher It is better, but in order to control noodles cost, the addition of the rutin powder is preferably 4.4%, can not also add rutin Powder.

The corn extrusion powder obtains with the following method：Reach the water content of corn flour corn flour addition clear water To 15%-25%, the corn flour that water content is 15%-25% is then obtained into corn extrusion by way of extrusion Powder, the above method is simple to operate, and processing cost is low.

The rutin powder obtains with the following method, and specific method is as described below：

S1, choose complete bitter buckwheat seed and clean up；

The rutin powder, preparation method thereof, as raw material, clear water is first put into after bitter buckwheat seed is cleaned up using the bitter buckwheat seed of whole grain In at 10-50 DEG C soak 2-24 hours, immersion terminate after bitter buckwheat seed is drained away the water, then the bitter buckwheat seed to drain away the water is existed Temperature is to carry out drying and processing in 105-110 DEG C of environment, then is put into the container for be loaded with alkaline solution by bitter buckwheat seed Row ultrasonic constant-temperature extracts the rutin diffusion for making to contain in the kind skin of bitter buckwheat seed, the rutin contained in bitter buckwheat seed kind skin and meanwhile to It is interior, to extend out calculate, spread outward in alkaline solution, inwardly diffuse in bitter buckwheat core, then carry out suction filtration and handle to obtain bitter buckwheat Leaching liquor and the bitter buckwheat seed after extracted, finally stand bitter buckwheat leaching liquor to obtain rutin sediment, and enter rutin sediment Row is dried to obtain rutin powder, and due to being wrapped up by kind of skin and tartary buckwheat shell, bitter buckwheat can be avoided when being extracted using bitter buckwheat whole grain alkali lye Starch in core enters and starch gelatinization is caused in leaching liquor, meanwhile, first it is put into clear water in 10- after bitter buckwheat seed is cleaned up Soaked at 50 DEG C 2-24 hours, immersion drains away the water bitter buckwheat seed after terminating, and is then in temperature by the bitter buckwheat seed to drain away the water Drying and processing is carried out in 105-110 DEG C of environment, can so make bitter buckwheat core outer layer or whole gelatinization, so as to further avoid hardship Starch in buckwheat core enters and starch gelatinization is caused in leaching liquor, after so only bitter buckwheat leaching liquor need to being stood to one end time Easily to separate bitter buckwheat rutin, cost is very low, meanwhile, this method is the extraction bitter buckwheat reed from bitter buckwheat kind skin Fourth, and the rutin content contained in bitter buckwheat kind skin is highest, can so extract more bitter buckwheat rutins, improves efficiency With yield.

In the above-described embodiment, in order that bitter buckwheat core is entirely gelatinized to form an entirety, whole bitter buckwheat must just be caused Core is soaked by clear water, in order to achieve the above object, in step s 2, the bitter buckwheat seed cleaned up is put into clear water, at 37 DEG C Lower immersion 24 hours.Further, in order that bitter buckwheat core is entirely by rapid gelatinisation, in step s 2, the bitter buckwheat that will be drained away the water Seed carries out drying and processing in the environment that temperature is 105 DEG C.The alkali lye can be existing various alkaline solutions, in order to reduce Cost, in step s3, the alkaline solution are preferably limewash, cheap because lime stone obtains easily, are thus made Limewash cost it is very low, can further reduce the cost of bitter buckwheat Extraction of rutin.

Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C Lower immersion 2-24 hours, immersion drain away the water bitter buckwheat seed after terminating, and are then 105 DEG C in temperature by the bitter buckwheat seed to drain away the water Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat The weight of seed is 100g, and the pH value that different weight is separately added into in every group is 8~9 limewash, ultrasonic under conditions of 80 DEG C Filtered after ripple extracting at constant temperature different time, measure rutin extraction yield, the rutin extraction yield refers to the rutin in leaching liquor Content accounts for the percentage of the total rutin content of bitter buckwheat seed, and the reaction condition and measurement result of each group are as shown in table 3 below：

Table 3

Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C Lower immersion 2-24 hours will soak terminate after bitter buckwheat seed is drained away the water, then by the bitter buckwheat seed to drain away the water temperature be 105 DEG C Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat The weight of seed is 100g, and the pH value that different weight is separately added into in every group is 8~9 limewash, under different temperature conditionss Filtered after ultrasonic constant-temperature extraction 20min, measure rutin extraction yield, the rutin extraction yield refers to the rutin in leaching liquor Content accounts for the percentage of the total rutin content of bitter buckwheat seed, and the reaction condition and measurement result of each group are as shown in table 4 below：

Table 4

From table 3 it can be seen that when extraction temperature is 80 DEG C, with the increase of extraction alkaline solution addition, rutin leaching The rate of raising is continuously increased, and when alkaline solution is 500-1000g, rutin extraction yield increase is obvious, more than 1000g, rutin leaching The rate increase of raising slows down；From table 4, it can be seen that when the ultrasonic-leaching time is 20 minutes, with extraction alkali lye addition Increase, rutin extraction yield is continuously increased, and during 500-1000g, rutin extraction yield increase is obvious, more than 1000g, rutin extraction Yield increase slows down；Therefore, it is cost-effective in order to improve efficiency, while the extracting efficiency of bitter buckwheat rutin is improved to greatest extent, In step s3, the weight ratio preferably 1 of the bitter buckwheat seed and alkaline solution：10.

Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C Lower immersion 2-24 hours, immersion drain away the water bitter buckwheat seed after terminating, and are then 105 DEG C in temperature by the bitter buckwheat seed to drain away the water Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat The weight of seed is 100g, and the pH value that 1000g is separately added into in every group is 8~9 limewash, under the conditions of different extraction temperatures Filtered after carrying out the ultrasonic constant-temperature extraction of different time, measure rutin extraction yield, the rutin extraction yield refers to extract Rutin content in liquid accounts for the percentage of the total rutin content of bitter buckwheat seed, reaction condition and the measurement result such as table 5 below institute of each group Show：

Table 5

As can be seen from Table 5, when the weight of bitter buckwheat seed and alkaline solution ratio is 1：When 10, with the rise of extraction temperature, Rutin extraction yield is continuously increased, and at 60-80 DEG C, rutin extraction yield increase is obvious, more than 80 DEG C, without obvious increase；With The extension of ultrasonic-leaching time, rutin extraction yield is constantly slowly increased, therefore, cost-effective in order to improve efficiency, simultaneously The extracting efficiency of bitter buckwheat rutin is improved to greatest extent, and in step s3, the temperature of the ultrasonic constant-temperature extraction is preferably 80 ℃；Meanwhile as can be seen from Table 5, after extraction time was more than 20 minutes, rutin extracts yield almost without increase, therefore, is Raising efficiency, the cost-effective and time, while the extracting efficiency of bitter buckwheat rutin, in step s3, institute are improved to greatest extent The time for stating ultrasonic constant-temperature extraction is preferably 20min.

In addition, in order to improve the efficiency of ultrasonic constant-temperature extraction, the frequency of the ultrasonic wave is preferably 100Hz.

Noodles production in commonly use additive have salt, dietary alkali, thickener, oxidant, egg and its product, pigment and Phosphoric acid salt etc..

First, salt

Salt is the main and conventional additive for producing noodles.Its chemical composition is sodium chloride, and salt adds people Measure and add influence of people's method to surface making process very big.

(1) effect of the salt to surface making process

1. playing the role of to restrain gluten tissue, the elasticity and extensibility of wet gluten can be strengthened, improve the manufacturability of dough Can, the wet broken strip of noodles can be reduced, improves the percentage of A-class goods；2. because salt solution has stronger osmosis, thus can when with face Make wheat flour water suction fast and uniform, easily make dough maturity；3. there is certain moisture-keeping function, in drying, wet noodles will not mistake It is fast to dry, drying condition, but oversalting are easily controlled, drying will be difficult, to extend drying time；4. there is certain suppression The effect of varied bacteria growing and inhibitory enzyme activity, it can prevent dough from being become sour quickly in hot day；5. there is certain seasoning effect.

(2) salt process and salt adding amount

Add the quantity of salt, it is necessary to change according to the kind of noodles.Such as make noodles adds salt rate, generally wheat flour weight Measure 1% one 3%.5.6% one 10% will be then up to by making pull line face plus salt rate.But add salt excessive, the elasticity of dough can be made Reduced with extensibility.In southern plum rain season, if oversalting, making noodles, easily general tide softens, and influences to preserve.Institute So that the highest in machinery face processed adds salt rate to be usually no more than 3%, and the highest for pulling line face adds salt rate to be usually no more than 13%.In addition, Also to be adjusted according to different seasons plus salt rate, the principle of adjustment are:" spring and autumn is moderate, and Xia Duodong is few ".It is general to make noodles Plus salt rate, spring and autumn be wheat flour weight 2.4%, summer 8%, winter 2%, plum rain season can temporarily be not added with or It is few to add.

2nd, alkali is eaten

The alkali of noodles production and application refers generally to soda ash, and chemical name is called natrium carbonicum calcinatum, be a kind of white powdery or Granular solid.One of it is soluble in water, also the easy moisture absorption, and make the important auxiliary material of noodles.

(1) effect of the alkali to surface making process

1. food alkali (sodium carbonate) and salt (sodium chloride) play the role of similar to gluten quality, gluten quality can be also restrained, alkali Effect can make dough elasticity bigger, but poorer than the effect of salt in terms of extensibility is improved；2. because alkalescence acts on, noodles can occur It is faint yellow, pigmentation is played, but color and luster does not become clear；3. noodles can be made to produce a kind of distinctive alkaline flavor, comparison of tasting is felt well Mouth does not stick, non muddy soup when boiling；4. wet section can be made to be not easy to become sour rotten, it is easy to circulation sale.

(2) alkali method and caustic dosage are added

Add alkali when with face, also ground caustic first must be dissolved in water, be step by step in the ground caustic water of falling people, while stirred Mix, it is just soluble, some heats of solution can be produced when dissolving ground caustic, buck temperature is raised, is reused after should cooling down, typically should be It is using the previous day that buck is deployed.As three-shift system produces, it should install two buck cylinders, upper one class well matched makes alkali to be next Water, two cylinders are used alternatingly.Make noodles saline-alkali water and face, it should first buck to be dissolved, finite concentration is arrived in regulation, Then the quantitative salt of people is added again.Add alkali content to be generally 0.15% one the 0.2% of wheat flour weight, can not arbitrarily expand plus alkali Rate.

Using potassium carbonate as food alkali in face processed, human body can be avoided to take the photograph the excessive sodium of people, and potassium carbonate solubility is high, alkali Property is strong, and its effect to dough is as follows:Improve color and luster, flavor and the sense of food of such as noodles Flour product；Improve the processing intensity of product, Improve processing endurance；The gelatinization viscosity of starch in flour is improved, the ripe expansion rate spent to noodle product center is relaxed, makes shortening Bar is solid below；A- amylase activities are limited, make noodles type products surface smooth, reduce cooking loss, it is thus regarded that K2CO3 has There is the improvement Flour product quality of uniqueness.

3rd, thickener

Food thickening agent is a kind of physical property that can improve food, increases the vicidity of food, assigns food with soft and smooth Palatability, and the material acted on stable emulsion state and suspended state.In terms of above-mentioned characteristic, food thickening agent should belong to colloid The material of property, should there are many hydrophilic radicals, such as hydroxyl, carboxyl, amino and carboxylate radical in molecule, aquation can occur with water and make With.Thickener is dispersed in water after aquation with molecular state, forms full-bodied single phase homogeneous dispersion, so, food Thickener is hydrophilic macromolecule colloidal substance.

The species of thickener is a lot, is divided to the natural and class of chemical synthesis two.Natural thickener is mainly from marine alga and containing polysaccharide The plant extract of class clayey, such as alginic acid, starch, gum arabic, guar gum, carragheen, pectin and agar；Secondly It is to be produced from the animals and plants containing protein, such as gelatin, casein and casein-sodium；A small amount of produces from microorganism, Such as xanthans (xanthan gum).Chemical synthesis thickener has sodium carboxymethylcellulose (CMC), alginate propylene glycol (propane diols alginic acid Ester), calcium carboxymethylcellulose, sodium carboxymethyl starch, sodium starch phosphate, Sodium Carboxymethyl Starch, methylcellulose and polyacrylic acid Sodium etc..

4th, phosphoric acid salt

Phosphoric acid salt quality improver has orthophosphates, pyrophosphate, Quadrafos and metaphosphate etc. in food production.

Orthophosphates is the salt generated by orthophosphoric acid.Orthophosphoric acid is a ternary acid, can form three serial salt: M3PO4, Mz HPO4 and MHz POa.In these compounds, phosphate radical is present in the form of single PO2-tetrahedral 's.All dihydric phosphates are all soluble in water, and dibasic alkaliine and normal salt are except K+, Na+ and NH4+ salt, general insoluble A certain degree of hydrolysis can all occur in water for Yu Shui, these salt.Orthophosphates used in food improver is sodium salt and calcium salt. The aobvious stronger alkalescence of the sodium orthophosphate Na3 PO3 aqueous solution, the disodium hydrogen phosphate aqueous solution show alkalescent, biphosphate sodium water solution In acidity, the calcium monohydrogen phosphate aqueous solution is neutral, meta-alkalescence.

Pyrophosphate is the salt of pyrophosphoric acid generation.Pyrophosphoric acid is that orthophosphoric acid is heated into 210 DEG C of about lh dehydrations to form.Due to It is to be condensed dehydration by 2 orthophosphoric acid to form, so also known as diphosphonic acid.Pyrophosphoric acid is tetra-atomic acid, can generate 3 kinds of salt:That is two generations.Three Generation and four generation salt.Four generation salt are pyrophosphate, such as sodium pyrophosphate, and its aqueous solution is in alkalescent.Dibasic salt is pyrophosphoric acid dihydric salt, Such as Sodium Acid Pyrophosphate, its aqueous solution is in neutrality.

Quadrafos is the salt generated by polyphosphoric acid.Simplest polyphosphoric acid is pyrophosphoric acid.If it is condensed by 3 orthophosphoric acid 2 water are lost, that is, form tripolyphosphate.The salt generated by tripolyphosphate is tripolyphosphate, such as sodium tripolyphosphate, its aqueous solution In alkalescence.

Metaphosphate is the salt formed by metaphosphoric acid.Common metaphosphoric acid has three metaphosphoric acids and hexa metaphosphoric acid.They are corresponding Sodium salt be sodium trimetaphosphate and calgon, sodium hexametaphosphate solution is in acidity.

Phosphate has a variety of effects, is widely used in the food industry.It can improve retentiveness, and enhancement is knotted power.Phosphorus The mechanism that hydrochlorate improves water holding is not fully apparent from also.

5th, emulsifying agent class

(1) casein sodium

(1) character casein sodium is white to light yellow plates, particle or powder, odorless, it is tasteless or it is micro- have it is special Fragrance and taste；Soluble in water, the aqueous solution produces casein precipitate in neutrality, wherein acid adding.

(2) performance casein sodium has good emulsification and stabilization, it can also rise increasing stick, cohere, foam, Foam stabilizing etc. acts on, and is also commonly used for protein fortification.Because it is water soluble emulsifier, it is widely used.

(3) it is strong using casein sodium hydrophily, be widely used compared with casein, available for meat and aquatic products meat emulsion product, The cereal products such as ice cream, biscuit, bread, noodles.Addition in such as noodles is generally O.2% one 0.5%.

(2) glyceryl monostearate

Glyceryl monostearate is also known as glycerin monostearate, abbreviation monoglyceride.

(1) character glyceryl monostearate is slightly yellow waxy solid thing；Freezing point is not less than 54 DEG C；It is not soluble in water, with It is dispersed in wherein during hot intense oscillations mixing；It is dissolved in ethanol, oil and hydro carbons.HLB value 3.8.

(2) performance glyceryl monostearate has good lipophile, is W-O type emulsifying agents；Due to the emulsification of itself Property is strong, can also be used as O-W type emulsifying agents.

(3) application is usually answered glyceryl monostearate and other emulsifying agents to improve the reinforcing effect to dough With use, such as take 40 parts of glyceryl monostearate, 30 parts of butanedioic acid glyceryl monostearate, propane diols glyceryl monostearate 30 parts, 18 parts of potassium stearate, be well mixed, in flour plus people 1% one 5% the composite emulsifier.

(3) modified soy bean lipoid

Soybean lecithin is also known as lecithin, phosphatide, and its main component has phosphatidyl choline, phosphatide cholamine, phosphatidic acid and phosphatide flesh Alcohol.

(1) containing about 24% phosphocholine, 25% phosphocolamin, 33% phosphoinositide in character soybean lecithin.Its liquid essence Product is the light yellow sticky shape material transparent or semitransparent to brown, odorless or micro-strip nut fruits characteristic odor and flavour；It is pure Product are unstable, in atmosphere, under solar radiation, rapid flavescence, gradually become opaque；Relative density (B244) 1.O305；No Water is dissolved in, but easily forms hydrate and forms colloidal emulsions；It is dissolved in ether, petroleum ether, benzene, chloroform and carbon tetrachloride and is slightly soluble in second Alcohol, it is insoluble in acetone, ethyl acetate；There is hygroscopicity.Refined dried soy phosphatide is yellow to brown granular shape thing or powder Shape thing, it is odorless；Fresh preparations are white, are changed into yellow or sepia rapidly in atmosphere, hygroscopicity is strong.

(2) performance soybean lecithin is zwitterionic surfactant, and emulsification is easily played when in the hot water or pH value is more than 8 and is made With if addition ethanol or ethylene glycol, with soybean lecithin formation addition product, emulsifiability improves；Acid salt can destroy emulsification and Separate out precipitation.Soybean lecithin non-refractory, 80 DEG C start to become brown, and 120 DEG C start to decompose.

(3) in noodles addition is applied to account for the 0.1% 1 of flour weight O.5%.

6th, nourishing additive agent

(1) protide

Protein is nutritional ingredient mostly important in food, and the quality and quantity of corn gluten protein can not meet nutrition side The requirement in face, it need to be strengthened, it is more reasonable than the high-protein food manually synthesized with natural plant protein condensed food. When selecting protein fortifier, not only to consider to increase total protein content, the composition above all added will make up paddy The shortage of lysine, methionine in thing albumen, make various amino acid ratios close to FAO standards.The protein addition being commonly used Agent has soybean protein, milk powder, cottonseed protein, yeast etc..

Soybean protein is top-quality product in vegetable protein, and soybean protein mainly has whole soya-bean powder, defatted soybean Powder, FSPC, soybean protein isolate four strains.Whole soya-bean powder is at least containing protein 40% one 50%, with oil-containing Amount is how many and is slightly different, and manufacturing process is that soybean is made into inactivating oxidase through steam treatment, debittering composition, then through going Skin, it is crushed to more than 100 mesh as finished product.Defatted soy flour be crushed soybean, peeling, it is broken after beans adjust moisture to 11%, it is pressed into after thin slice and extracts fat therein with hexane, then through solvent heater recycling design, obtained dregs of beans is further smart Defatted soy flour is made.Commodity soybean powder nutritional ingredient is as shown in table 2-33.

How much different and different due to reparation technology protein content is in FSPC, can from table 2-34 Go out, although the obtained concentration chemical constituent of these three techniques truly has marked difference without big difference, its physical characteristic.Soybean Protein isolate be soybean degreasing, crush after, with sig water extracting soybean albumen, it is separated with polysaccharide, then make it dilute Precipitated in acid, the protein of precipitation is washed and is spray-dried just obtain protein isolate, two kinds of soy protein products main components And property is shown in Table 2-34.

Active wheat gluten is extracted from wheat flour, then the starch removed using washing in dough is dried through low temperature Do, grind what is obtained.After the low flour of wet gluten content adds the product, the total protein content of product, and can be increased Play a part of strengthening gluten, improve dough processing performance.The adding method of protide additive is usually in noodles production And in the technique of face plus people, can use direct mixing method, also available progressively mixing method.

(2) vitamin, amino acids

General lack of vitamin B1, vitamin B2, the in addition loss in flour processing, noodles production, noodles in cereal It is obvious to lack both vitamins in product, thus it is necessary to strengthen both vitamins, general to press per 100g 0.5-0.8mg is added in flour, can be dissolved in in the water of face, the addition of lysine is every 100g flour l50mg or so, can To be dissolved in in the water of face, can also make an addition among soup stock.In addition, vitamin E has anti-oxidation, anti-senescence function, can be with It is emulsified after water and adds in dough mixing machine.

Claims

1. the preparation technology of corn potato noodles, it is characterised in that comprise the following steps：

A, choose fresh potato and cleaned, peeling processing；

C, base-material is prepared, the base-material is by Gluten, rutin powder, flour, corn extrusion powder, the potato obtained by step B Fecula mixes, and the weight proportion of each component is as follows：Corn extrusion powder and the total content of potato fecula are 30%- 60%, the ratio of the corn extrusion powder and potato fecula is 1：(0.8~3.8), rutin powder 0-5%, Gluten 0- 5%；

E, noodles are conventionally made in the obtained doughs of step D.

2. the preparation technology of corn potato noodles according to claim 1, it is characterised in that：The rutin powder is using as follows Method obtains, and specific method is as described below：

S1, choose complete bitter buckwheat seed and clean up；

S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion terminate after by bitter buckwheat Seed is drained away the water, and the bitter buckwheat seed to drain away the water then carried out into drying and processing in temperature is 105-110 DEG C of environment, during drying Between be 20-200 minutes；

S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the weight of the bitter buckwheat seed and alkaline solution Than for 1：(5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasonic wave ring Ultrasonic constant-temperature extraction is carried out in border, the time of the ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature extraction Temperature be 60-90 DEG C, extraction terminate after the container of sealing is taken out and cooled down；

S4, suction filtration processing is carried out to the liquid in container, obtain the bitter buckwheat seed after bitter buckwheat leaching liquor and extracted, and by extracted Processing is dried in bitter buckwheat seed afterwards；

S5, the pH value of acid solution regulation mixing liquid is added to 3.5-4, Ran Houjing in the bitter buckwheat leaching liquor that step S4 is obtained Put to obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.

3. the preparation technology of corn potato noodles according to claim 2, it is characterised in that：In step s 2, will clean Clean bitter buckwheat seed is put into clear water, is soaked 24 hours at 37 DEG C.

4. the preparation technology of corn potato noodles according to claim 2, it is characterised in that：In step s 2, will drain The bitter buckwheat seed of moisture carries out drying and processing in the environment that temperature is 105 DEG C.

5. the preparation technology of corn potato noodles according to claim 2, it is characterised in that：In step s3, the alkali Property solution is limewash.

6. the preparation technology of corn potato noodles according to claim 2, it is characterised in that：In step s3, the hardship The weight of buckwheat seed and alkaline solution ratio is 1：10.

7. the preparation technology of corn potato noodles according to claim 2, it is characterised in that：In step s3, it is described super The temperature of sound wave extracting at constant temperature is 80 DEG C.

8. the preparation technology of corn potato noodles according to claim 2, it is characterised in that：In step s3, it is described super The time of sound wave extracting at constant temperature is 20min, and the frequency of the ultrasonic wave is 100Hz.