CN107692026A - A kind of whole wheat noodles modifying agent, whole wheat noodles and preparation method thereof - Google Patents
A kind of whole wheat noodles modifying agent, whole wheat noodles and preparation method thereof Download PDFInfo
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- CN107692026A CN107692026A CN201711122147.8A CN201711122147A CN107692026A CN 107692026 A CN107692026 A CN 107692026A CN 201711122147 A CN201711122147 A CN 201711122147A CN 107692026 A CN107692026 A CN 107692026A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 130
- 241000209140 Triticum Species 0.000 title claims abstract description 111
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 111
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 235000011844 whole wheat flour Nutrition 0.000 claims abstract description 53
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 44
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 20
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000013329 compounding Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000001035 drying Methods 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- 238000005096 rolling process Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 5
- 238000011017 operating method Methods 0.000 claims description 2
- 238000009835 boiling Methods 0.000 abstract description 19
- 239000002245 particle Substances 0.000 abstract description 6
- 230000002195 synergetic effect Effects 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000015099 wheat brans Nutrition 0.000 abstract description 4
- 108010068370 Glutens Proteins 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000021312 gluten Nutrition 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 22
- 150000003839 salts Chemical class 0.000 description 17
- 239000007788 liquid Substances 0.000 description 6
- 238000009938 salting Methods 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000011084 recovery Methods 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 241000219307 Atriplex rosea Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- YSMRWXYRXBRSND-UHFFFAOYSA-N TOTP Chemical compound CC1=CC=CC=C1OP(=O)(OC=1C(=CC=CC=1)C)OC1=CC=CC=C1C YSMRWXYRXBRSND-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000005829 trimerization reaction Methods 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 description 1
- SOBHUZYZLFQYFK-UHFFFAOYSA-K trisodium;hydroxy-[[phosphonatomethyl(phosphonomethyl)amino]methyl]phosphinate Chemical compound [Na+].[Na+].[Na+].OP(O)(=O)CN(CP(O)([O-])=O)CP([O-])([O-])=O SOBHUZYZLFQYFK-UHFFFAOYSA-K 0.000 description 1
Classifications
-
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Noodles (AREA)
Abstract
The present invention relates to food processing technology field, and in particular to a kind of whole wheat noodles modifying agent, whole wheat noodles and preparation method thereof.The component of whole wheat noodles modifying agent of the present invention includes tertiary sodium phosphate and sodium tripolyphosphate；The mass ratio of tertiary sodium phosphate and sodium tripolyphosphate is 1：3~3.5.The present invention is by sodium tripolyphosphate and tertiary sodium phosphate compounding use, add and use in whole wheat noodles preparation process, synergistic function is played between the two, compared to single sodium tripolyphosphate and single tertiary sodium phosphate, can preferably improve color, boiling and the texture quality of whole wheat noodles.Further, whole wheat noodles of the present invention prepare wholewheat flour in preparation process using the method for ultramicro grinding, the particle diameter of wheat bran particle in wholewheat flour can effectively be reduced, reduce to gluten network topology into influence, further improve whole wheat noodles texture quality.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of whole wheat noodles modifying agent, whole wheat noodles and its system
Preparation Method.
Background technology
It is referred to as whole wheat noodles by the noodles that raw material makes of wholewheat flour.Whole wheat noodles are hindered due to the addition of wheat bran component
The formation of mucedin network structure, therefore the color to noodles, boiling and texture quality generate harmful effect, noodles are brown
Color is serious, easy fracture, hardness is larger, structural continuity is poor.In the prior art in order to improve the texture quality of whole wheat noodles, mostly
It is using by by the way of reducing wholewheat flour granularity and the outer source additive of addition.Although can be with but reduce wholewheat flour granularity
The interference that wheat bran particle is formed to mucedin network is reduced, to a certain extent the quality of raising whole wheat noodles, but for
The improvement result that whole wheat noodles brown is serious, hardness is larger etc. is not obvious, it is necessary to be can be only achieved with reference to other modes to whole wheat enough
Comprehensive improvement of noodles texture quality.In addition, in the prior art typically by addition external source starch, protein or emulsifying agent
Mode improves the quality of whole wheat noodles, but the addition of starch or protein could generally rise when reaching more than 10~20%
To the effect for improving noodle quality, the increase of product cost can be caused；Although emulsifying agent addition is less, cost is low, right
The improvement of whole wheat noodles texture quality is poor, and usually requires wholewheat flour and mixed in advance with starch, protein or emulsifying agent
It could be used after conjunction, increase by a procedure in production technology, reduce production cost.
The content of the invention
The defects of in order to overcome prior art, it is an object of the invention to provide a kind of whole wheat noodles modifying agent, and formula is simple,
Cost is low, easy to use, can significantly improve the color and luster of wholewheat flour, strengthens the structural stability of wholewheat flour, reduces hard
Degree, improve mouthfeel.
The second object of the present invention is to provide a kind of whole wheat noodles.
Meanwhile the present invention also resides in and provides a kind of preparation method of whole wheat noodles.
In order to realize the above object the technical solution adopted in the present invention is：
A kind of whole wheat noodles modifying agent, its component include tertiary sodium phosphate and sodium tripolyphosphate；Tertiary sodium phosphate and tripolyphosphate
The mass ratio of sodium is 1：3~3.5.
Preferably, above-mentioned whole wheat noodles modifying agent by tertiary sodium phosphate and sodium tripolyphosphate according to 1：3 ratio compounding composition.
A kind of whole wheat noodles, in preparation process addition use above-mentioned whole wheat noodles modifying agent.
Optionally, the whole wheat noodles modifying agent is relative to the addition of wholewheat flour：Per the addition of 100g wholewheat flours
The dosage of whole wheat noodles modifying agent is 0.3g~0.5g..
Preferably, the whole wheat noodles modifying agent is relative to the addition of wholewheat flour：Per the addition of 100g wholewheat flours
The dosage of whole wheat noodles modifying agent is 0.3g.
The preparation method of above-mentioned whole wheat noodles, including following operating procedure：Including taking whole wheat noodles preparation wholewheat flour
And water, whole wheat noodles modifying agent is dissolved in water, then adds wholewheat flour, dough is made in mixing, afterwards by dough
Noodles are made, drying process, produce described whole wheat noodles.
Optionally, the quality usage ratio of the wholewheat flour and water is 100：35~38.
Preferably, the quality usage ratio of the wholewheat flour and water is 100：35.
Optionally, also addition uses edible salt in the whole wheat noodles preparation process, and the dosage of edible salt is complete per 100g
The dosage of edible salt corresponding to wheat flour is 1.0~1.5g.
Preferably, the dosage of the edible salt is that the dosage of edible salt corresponding to every 100g wholewheat flours is 1.0g.
Optionally, described mix is made the specific method of dough and is：1.5 are stirred in the case where rotating speed is 85~95r/min
~2.5min, 7~10min then is stirred in the case where rotating speed is 115~125r/min, 18~25min is stood, that is, completes.In order to enter
One step lifts the quality of noodles, it is preferred that stirs 2min in the case where rotating speed is 90r/min, is then stirred in the case where rotating speed is 120r/min
8min is mixed, stands 20min
Optionally, the specific method for dough being made to noodles is：The continuous rolling dough on flour stranding machine, by the face after rolling
Piece is cut, and it is 1.8~2.2mm to obtain width, and thickness is 0.8~1.2mm noodles.Preferably, noodles width is 2mm,
Thickness is 1mm.
Optionally, the specific method of the drying is：Dried 22~26 hours at a temperature of 23~28 DEG C.Preferably, do
Dry temperature is 25 DEG C, and drying time is 24 hours.
Optionally, the wholewheat flour is prepared by following methods：First whole wheat grain is milled broken, obtained thick
The flour of particle, reuse micronizer and continue to mill, wholewheat flour is obtained after whole powders are by 100 mesh sieves.Using
The method of ultramicro grinding prepares wholewheat flour, can effectively reduce the particle diameter of wheat bran particle in wholewheat flour, reduce to gluten net
The influence that network structure is formed, further improve the texture quality of whole wheat noodles.
Whole wheat noodles modifying agent of the present invention, by sodium tripolyphosphate and tertiary sodium phosphate compounding use, in the whole wheat noodles system of preparation
Add and use during standby, synergistic function is played between the two, compared to single sodium tripolyphosphate and single tricresyl phosphate
Sodium, it can preferably improve color, boiling and the texture quality of whole wheat noodles.
Embodiment
Technical scheme is described in detail below by specific embodiment.
Embodiment 1
A kind of whole wheat noodles modifying agent, by tertiary sodium phosphate and sodium tripolyphosphate according to 1：3 ratio compounding composition.
A kind of whole wheat noodles, in preparation process addition use the present embodiment whole wheat noodles modifying agent；Wherein whole wheat noodles change
Good dose is relative to the addition of wholewheat flour：Dosage per 100g wholewheat flours addition whole wheat noodles modifying agent is 0.3g.
Also addition uses edible salt in the present embodiment whole wheat noodles preparation process, and the dosage of edible salt is per 100g whole wheats face
The dosage of edible salt corresponding to powder is 1.0g.
The preparation method of above-mentioned whole wheat noodles, concrete operation step are：
1) wholewheat flour is prepared：First whole wheat grain is milled broken, obtain coarse grained flour, reuse Ultramicro-powder
Broken machine continues to mill, and wholewheat flour is obtained after whole powders are by 100 mesh sieves；
2) whole wheat noodles are prepared：It is 100 according to wholewheat flour and water quality dosage：35 usage ratio water intaking and step 1)
The wholewheat flour of preparation, wholewheat flour modifying agent then is dissolved with the water of half, obtains improvement agent solution；It is water-soluble with remaining half
Edible salt is solved, obtains salting liquid；Improvement agent solution, salting liquid and wholewheat flour are added in dough mixing machine, in the case where rotating speed is 90r/min
2min is stirred, then stirs 8min in the case where rotating speed is 120r/min, the dough for stirring shaping is stood into 20min, dough is made, so
The continuous rolling dough on flour stranding machine afterwards, the dough sheet after rolling is cut, it is 2mm to obtain width, and thickness is 1mm face
Bar；Noodles are dried, drying temperature is 25 DEG C, and drying time is 24 hours, and dried noodles are cut into mono- section of 20cm,
Packaging, that is, complete.
Embodiment 2
A kind of whole wheat noodles modifying agent, by tertiary sodium phosphate and sodium tripolyphosphate according to 1：3.2 ratio compounding composition.
A kind of whole wheat noodles, in preparation process addition use the present embodiment whole wheat noodles modifying agent；Wherein whole wheat noodles change
Good dose is relative to the addition of wholewheat flour：Dosage per 100g wholewheat flours addition whole wheat noodles modifying agent is 0.4g.
Also addition uses edible salt in the present embodiment whole wheat noodles preparation process, and the dosage of edible salt is per 100g whole wheats face
The dosage of edible salt corresponding to powder is 1.2g.
The preparation method of above-mentioned whole wheat noodles, concrete operation step are：
1) wholewheat flour is prepared：First whole wheat grain is milled broken, obtain coarse grained flour, reuse Ultramicro-powder
Broken machine continues to mill, and wholewheat flour is obtained after whole powders are by 100 mesh sieves；
2) whole wheat noodles are prepared：It is 100 according to wholewheat flour and water quality dosage：37 usage ratio water intaking and step 1)
The wholewheat flour of preparation, wholewheat flour modifying agent then is dissolved with the water of half, obtains improvement agent solution；It is water-soluble with remaining half
Edible salt is solved, obtains salting liquid；Improvement agent solution, salting liquid and wholewheat flour are added in dough mixing machine, in the case where rotating speed is 85r/min
2.5min is stirred, then stirs 10min in the case where rotating speed is 115r/min, the dough for stirring shaping is stood into 25min, face is made
Group, then the continuous rolling dough on flour stranding machine, the dough sheet after rolling is cut, and it is 1.8mm to obtain width, and thickness is
1.2mm noodles；Noodles are dried, drying temperature is 23 DEG C, and drying time is 26 hours, and dried noodles are cut into
Mono- section of 20cm, packaging, that is, complete.
Embodiment 3
A kind of whole wheat noodles modifying agent, by tertiary sodium phosphate and sodium tripolyphosphate according to 1：3.5 ratio compounding composition.
A kind of whole wheat noodles, in preparation process addition use the present embodiment whole wheat noodles modifying agent；Wherein whole wheat noodles change
Good dose is relative to the addition of wholewheat flour：Dosage per 100g wholewheat flours addition whole wheat noodles modifying agent is 0.5g.
Also addition uses edible salt in the present embodiment whole wheat noodles preparation process, and the dosage of edible salt is per 100g whole wheats face
The dosage of edible salt corresponding to powder is 1.5g.
The preparation method of above-mentioned whole wheat noodles, concrete operation step are：
1) wholewheat flour is prepared：First whole wheat grain is milled broken, obtain coarse grained flour, reuse Ultramicro-powder
Broken machine continues to mill, and wholewheat flour is obtained after whole powders are by 100 mesh sieves；
2) whole wheat noodles are prepared：It is 100 according to wholewheat flour and water quality dosage：38 usage ratio water intaking and step 1)
The wholewheat flour of preparation, wholewheat flour modifying agent then is dissolved with the water of half, obtains improvement agent solution；It is water-soluble with remaining half
Edible salt is solved, obtains salting liquid；Improvement agent solution, salting liquid and wholewheat flour are added in dough mixing machine, in the case where rotating speed is 95r/min
1.5min is stirred, then stirs 7min in the case where rotating speed is 125r/min, the dough for stirring shaping is stood into 18min, dough is made,
Then the continuous rolling dough on flour stranding machine, the dough sheet after rolling is cut, it is 2.2mm, thickness 0.8mm to obtain width
Noodles；Noodles are dried, drying temperature is 25 DEG C, and drying time is 24 hours, and dried noodles are cut into 20cm
One section, packaging, that is, complete.
Comparative example 1
This comparative example whole wheat noodles as different from Example 1, add single trimerization in whole wheat noodles preparation process
Sodium phosphate is as modifying agent, and its dosage is identical with the total amount of sodium tripolyphosphate and tertiary sodium phosphate in embodiment 1, other same embodiments
1。
Comparative example 2
This comparative example whole wheat noodles as different from Example 1, add single phosphoric acid in whole wheat noodles preparation process
Trisodium is as modifying agent, and its dosage is identical with the total amount of sodium tripolyphosphate and tertiary sodium phosphate in embodiment 1, and other are the same as embodiment 1.
Test example
1st, brightness value, the redness of noodles prepared by embodiment 1, comparative example 1 and comparative example 2 are determined respectively using chromascope
Value-greenness index, yellow value degree-blue angle value, it is as a result as shown in table 1 below：
Table 1
Note：L*, a*, b* characterize the brightness value of noodles, red scale value-greenness index, yellow value degree-blue angle value respectively, and 24h is expressed as
Determined during 24h.
The color and luster and embodiment 1 of noodles prepared by embodiment 2 and embodiment 3 are substantially equivalent, and data as shown in Table 1 can
Know, the Color Quality of embodiment 1 uses sodium tripolyphosphate and tertiary sodium phosphate due to comparative example 1 and comparative example 2 in the present invention
Compounding is used as modifying agent, can play synergistic function, preferably improves the color and luster of whole wheat noodles.
2nd, water absorption rate and the boiling loss of noodles prepared by embodiment 1, comparative example 1 and comparative example 2 are determined respectively, wherein inhaling
Water rate detection method is：The quality between whole wheat noodles boiling is determined, after measure is boiled after then whole wheat noodles boiling is cooked
Whole wheat noodles quality, quality * 100% before quality/boiling before quality-boiling after water absorption rate=boiling；
Boiling loss detection method is：Take whole wheat noodles to carry out boiling, pull whole wheat noodles after cooked out, determine solid in water
The content of thing, as boiling are lost, and the content assaying method of wherein solid content is that the water after boiling noodles is evaporated to only
Remaining solid matter, weighs to solid matter.
As a result it is as shown in table 2 below：
Table 2
| Sample | Water absorption rate (%) | (g/100g noodles) are lost in boiling |
| Embodiment 1 | 250.8±2.2 | 6.53±0.37 |
| Comparative example 1 | 224.1±1.3 | 8.35±0.25 |
| Comparative example 2 | 219.0±1.8 | 7.72±0.27 |
The water absorbing properties and boiling loss performance and embodiment 1 of noodles prepared by embodiment 2 and embodiment 3 are substantially equivalent,
Data as shown in Table 2 understand that the water absorbing properties and boiling loss performance of whole wheat noodles prepared by comparative example 1 and comparative example 2 are equal
Better than comparative example 1 and comparative example 2, therefore the present invention is used as modifying agent, Neng Goufa using sodium tripolyphosphate and tertiary sodium phosphate compounding
Synergistic function is waved, lifts the water absorbing properties of whole wheat noodles, boiling loss is reduced, overcomes traditional whole wheat noodles boiling easily to paste soup
The defects of.
3rd, the texture characteristic of embodiment 1, comparative example 1 and comparative example 2 is determined respectively using Texture instrument, as a result such as table 3 below institute
Show：
Table 3
| Sample | Hardness | Elasticity | Cohesion | Recovery |
| Embodiment 1 | 2053.5±35.3 | 0.752±0.017 | 0.434±0.008bc | 0.130±0.008 |
| Comparative example 1 | 2513.3±31.0 | 0.712±0.013 | 0.393±0.010a | 0.125±0.008 |
| Comparative example 2 | 2309.6±26.8 | 0.730±0.009 | 0.413±0.006b | 0.123±0.008 |
The texture quality and embodiment 1 of whole wheat noodles prepared by embodiment 2 and embodiment 3 are substantially equivalent, as shown in Table 3
Data understand that whole wheat noodles hardness prepared by embodiment 1 is low, elastic height, cohesion and recovery are high, shows the embodiment of the present invention
1 whole wheat noodles prepared have a more preferable mouthfeel compared to comparative example 1 and comparative example 2, and cohesion and recovery height also with it is upper
Whole wheat noodles water absorption rate height prepared by the embodiment 1 shown in table 2 is stated, boiling loss is small corresponding.From the result, this hair
It is bright that modifying agent is used as using sodium tripolyphosphate and tertiary sodium phosphate compounding, synergistic function can be played, lifts whole wheat noodles
Texture quality, improve the mouthfeel of whole wheat noodles.
Finally it should be noted that：The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
The present invention is described in detail with reference to the foregoing embodiments, it will be understood by those within the art that：It still may be used
To be modified to the technical scheme described in foregoing embodiments, or equivalent substitution is carried out to which part technical characteristic；
And these modification or replace, do not make appropriate technical solution essence depart from various embodiments of the present invention technical scheme spirit and
Scope.
Claims (10)
1. a kind of whole wheat noodles modifying agent, it is characterised in that its component includes tertiary sodium phosphate and sodium tripolyphosphate；Tertiary sodium phosphate and
The mass ratio of sodium tripolyphosphate is 1：3~3.5.
2. whole wheat noodles modifying agent as claimed in claim 1, it is characterised in that by tertiary sodium phosphate and sodium tripolyphosphate according to 1：
3 ratio compounding composition.
3. a kind of whole wheat noodles, it is characterised in that addition is changed using whole wheat noodles as claimed in claim 1 in its preparation process
Good dose.
4. whole wheat noodles as claimed in claim 3, it is characterised in that the whole wheat noodles modifying agent is relative to wholewheat flour
Addition is：Dosage per 100g wholewheat flours addition whole wheat noodles modifying agent is 0.3g~0.5g.
5. whole wheat noodles as claimed in claim 4, it is characterised in that the whole wheat noodles modifying agent is relative to wholewheat flour
Addition is：Dosage per 100g wholewheat flours addition whole wheat noodles modifying agent is 0.3g.
6. a kind of preparation method of whole wheat noodles as claimed in claim 4, it is characterised in that including following operating procedure：Bag
Include and take whole wheat noodles preparation wholewheat flour and water, whole wheat noodles modifying agent is dissolved in water, then adds wholewheat flour, mix
Close stirring and dough is made, noodles are made in dough afterwards, drying process, produce described whole wheat noodles.
7. the preparation method of whole wheat noodles as claimed in claim 6, it is characterised in that described to mix the tool that dough is made
Body method is：Optionally, described mix is made the specific method of dough and is：1.5 are stirred in the case where rotating speed is 85~95r/min
~2.5min, 7~10min then is stirred in the case where rotating speed is 115~125r/min, 18~25min is stood, that is, completes.
8. the preparation method of whole wheat noodles as claimed in claim 6, it is characterised in that dough is made to the specific method of noodles
For：The specific method that dough is made to noodles is：The continuous rolling dough on flour stranding machine, the dough sheet after rolling is cut,
It is 1.8~2.2mm to obtain width, and thickness is 0.8~1.2mm noodles.
9. the preparation method of whole wheat noodles as claimed in claim 6, it is characterised in that the specific method of the drying is：
Dried 22~26 hours at a temperature of 23~28 DEG C.
10. the preparation method of whole wheat noodles as claimed in claim 6, it is characterised in that the wholewheat flour is by following methods
Prepare：First whole wheat grain is milled broken, obtains coarse grained flour, reused micronizer and continue to mill,
Wholewheat flour is obtained after whole powders are by 100 mesh sieves.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783228A (en) * | 2018-06-20 | 2018-11-13 | 贵州同威生物科技有限公司 | Dendrobium candidum noodles and preparation method thereof |
| CN108887570A (en) * | 2018-07-20 | 2018-11-27 | 四川食为天农业有限公司 | A kind of Konjak fine dried noodle and preparation method thereof |
| CN108967882A (en) * | 2018-06-20 | 2018-12-11 | 贵州同威生物科技有限公司 | Gastrodia tuber noodles with health role and preparation method thereof |
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| CN108887570A (en) * | 2018-07-20 | 2018-11-27 | 四川食为天农业有限公司 | A kind of Konjak fine dried noodle and preparation method thereof |
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