CN107874103A - A kind of whole wheat fresh-wet noodle flour, whole wheat fresh-wet noodle and preparation method thereof - Google Patents
A kind of whole wheat fresh-wet noodle flour, whole wheat fresh-wet noodle and preparation method thereof Download PDFInfo
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- CN107874103A CN107874103A CN201711122140.6A CN201711122140A CN107874103A CN 107874103 A CN107874103 A CN 107874103A CN 201711122140 A CN201711122140 A CN 201711122140A CN 107874103 A CN107874103 A CN 107874103A
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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
- 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
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Abstract
The present invention relates to food processing technology field, and in particular to a kind of whole wheat fresh-wet noodle flour, whole wheat fresh-wet noodle and preparation method thereof.Flour wholewheat flour made of waxy wheat forms with wholewheat flour made of non-waxy wheat, and the mass ratio of wholewheat flour made of waxy wheat and wholewheat flour made of non-waxy wheat is 3：1~7：1.The flour can be used as preparing wholewheat flour, two kinds of wheat flours coordinated in the range of the compound proportion of restriction acts on, improve flour pasting viscosity, reduce noodles hardness, brown stain of the whole wheat fresh-wet noodle in storage is reduced, promotes the formation of gluten network structure, strengthens gluten strength, improve noodles elasticity, the comprehensive texture quality for improving whole wheat fresh-wet noodle.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of whole wheat fresh-wet noodle flour, whole wheat long-life noodles
Bar and preparation method thereof.
Background technology
It is referred to as whole wheat long-life noodles by the fresh noodles that raw material makes of wholewheat flour.Due to containing Arab in wheat bran component
The very strong composition of the water imbibitions such as xylan, hemicellulose, can influence the water suction of mucedin and the formation of network structure, and noodles boil
Hardness is higher afterwards；The particle diameter of wheat bran particle is larger, and the formation to gluten network structure produces physics and hindered, and can also make noodles surface
It is roughening；In addition, wheat bran composition color relatively depth and containing polyphenol oxidase, Noodle color is caused to deepen, browning degree increase, from
And influence exterior quality.Relative to common long-life noodles, whole wheat long-life noodles are in the side such as colour stability, boiling quality and texture feature
Face is remarkably decreased.
Currently for whole wheat long-life noodles quality regulation and control method be mainly wheat bran destroy the enzyme treatment, reduce wholewheat flour granularity or
External source modifying agent etc. is added, these methods have the disadvantage that：
1. wheat bran destroy the enzyme treatment uses heating means mostly, heat makes to will also result in temperature-sensitive while polyphenol oxidase enzyme-deactivating
The loss of property nutriment；
2. although the interference that wheat bran particle is formed to mucedin network can be reduced by reducing the granularity of wholewheat flour, necessarily
The quality of noodles is improved in degree, but still needs to be combined with other method and can be only achieved more preferable improved effect；
3. external source modifying agent can increase product cost, also there is edible safety hidden danger in some modifying agents；In addition, flour and changing
Good dose needs to mix in advance and could use, therefore add a procedure in production technology, reduces production efficiency.
Therefore, research and develop a kind of new mode to regulate and control the quality of whole wheat fresh-wet noodle, lifting whole wheat is fresh wet
The taste flavor of noodles, become technical problem urgently to be resolved hurrily at present.
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 fresh-wet noodle flour, compare
Traditional wholewheat flour, the whole wheat noodles browning degree reduction of preparation, hardness decline, elasticity increase, have excellent synthesis matter
Structure quality.
The second object of the present invention is to provide a kind of whole wheat fresh-wet noodle.
The third object of the present invention is to provide a kind of preparation method of whole wheat fresh-wet noodle.
In order to realize the above object the technical solution adopted in the present invention is：
A kind of whole wheat fresh-wet noodle flour, wholewheat flour and whole wheat made of non-waxy wheat made of waxy wheat
Flour forms, and the mass ratio of wholewheat flour made of waxy wheat and wholewheat flour made of non-waxy wheat is 3：1~7：1.
Optionally, the waxy wheat is the glutinous wheat of middle section No. 1, the glutinous wheat of agricultural university No. 1, faces glutinous 96040 or face glutinous 96046.
Optionally, the non-waxy wheat is short by anti-58.
Optionally, the mass ratio of wholewheat flour and wholewheat flour made of non-waxy wheat is made of the waxy wheat
3：1.
Optionally, the specific method that wholewheat flour is made in the waxy wheat is：Equipment is ground by wheat seed using roller
Wheat bran layer and endosperm layer separation, obtain unite powder, coarse grained bran coat and secondary bisque；Collect bran coat and the wheat-middlings for milling to obtain
Layer, and continue to mill repeatedly, when average grain diameter is decreased to 170 using sledge mill by after its mixing of content ratio in wheat seed
Wheat bran is obtained after~190 μm；The wheat bran milled again is mixed in proportion with system powder, obtains glutinous matter wholewheat flour；
Optionally, non-waxy wheat be made wholewheat flour method it is identical with waxy wheat.
Optionally, the mixing quality ratio of wheat bran and system powder is 3：7.
Optionally, bran coat and time bisque are according to 5：Continue to mill repeatedly using sledge mill after 1 mass ratio mixing.
Optionally, the flour extraction that roller grinds obtained system powder is 70%.
A kind of whole wheat fresh-wet noodle, is prepared using above-mentioned flour.
The preparation method of above-mentioned whole wheat fresh-wet noodle, including take the wholewheat flour that waxy wheat makes and non-waxy wheat system
After the wholewheat flour of work is mixed and made into flour in proportion, adds water and dough is made in salt, noodles are made in dough, that is, are completed.
Optionally, the quality usage ratio of the water and flour is 35：100；The quality usage ratio of salt and flour is
1.2：100；The specific method that dough is made in flour Jia Shui and salt is：After Water dissolve salt, add in flour and mix, in 90r/
10min is stirred under 120r/min after 2min is stirred under min, and obtained dough is waken up face 30min, that is, is completed.
Whole wheat fresh-wet noodle flour of the present invention, by non-waxy wheat wholewheat flour and waxy wheat wholewheat flour in proportion
Mixing, in particular by the glutinous wheat of middle section No. 1, the glutinous wheat of agricultural university No. 1, store up the waxy wheats such as blue wheat 153, the blue wheat 157 in village, two kinds of wheats
Flour coordinated in the range of the compound proportion of restriction acts on, and improves flour pasting viscosity, reduces noodles hardness, reduces whole wheat
Brown stain of the fresh-wet noodle in storage, promote the formation of gluten network structure, strengthen gluten strength, improve noodles elasticity,
The comprehensive texture quality for improving whole wheat fresh-wet noodle.
Embodiment
Technical scheme is described in detail below by specific embodiment.
In following embodiments, the specific method that wholewheat flour is made in waxy wheat is：Equipment is ground by wheat seed using roller
Wheat bran layer and endosperm layer separation, obtain flour extraction be 70% system powder, coarse grained bran coat and secondary bisque；Collection is milled
The bran coat and time bisque arrived, and press its content ratio 5 in wheat seed：Continue to mill repeatedly using sledge mill after 1 mixing,
Wheat bran is obtained after average grain diameter is decreased to 170~190 μm；By the wheat bran milled again with system powder by 3：7 mass ratio mixing, is obtained
To glutinous matter wholewheat flour；
The method that wholewheat flour is made in non-waxy wheat is identical with waxy wheat.
Flour can be made into whole wheat fresh-wet noodle in following embodiments, and the flour provided using the present embodiment is prepared,
Its preparation method is：Glutinous matter wholewheat flour and non-glutinous matter wholewheat flour are compounded in proportion, weigh obtained compounding wholewheat flour
And water, ratio 100：35, with Water dissolve salt, addition is 1.20g/100g flour, by salting liquid and flour in dough mixing machine
Mixing, 10min is stirred under 120r/min after stirring 2min under 90r/min, rolling forming face after the awake face 30min of obtained dough
Piece, finally it is fabricated to whole wheat long-life noodles by slitting.
Embodiment 1
A kind of whole wheat fresh-wet noodle flour, wholewheat flour and whole wheat made of non-waxy wheat made of waxy wheat
Flour is according to 3：1 mass ratio compounding composition；Wherein waxy wheat is the glutinous wheat of middle section No. 1, and non-waxy wheat is short by anti-58.
Embodiment 2
The present embodiment whole wheat fresh-wet noodle flour, made of the waxy wheat made of wholewheat flour and non-waxy wheat
Wholewheat flour is according to 4：1 mass ratio compounding composition；Wherein waxy wheat is the glutinous wheat of agricultural university No. 1, and non-waxy wheat is short by anti-58.
Embodiment 3
The present embodiment whole wheat fresh-wet noodle flour, made of the waxy wheat made of wholewheat flour and non-waxy wheat
Wholewheat flour is according to 5：1 mass ratio compounding composition；Wherein for waxy wheat to face glutinous 96040, non-waxy wheat is short by anti-58.
Embodiment 4
The present embodiment whole wheat fresh-wet noodle flour, made of the waxy wheat made of wholewheat flour and non-waxy wheat
Wholewheat flour is according to 7：1 mass ratio compounding composition；Wherein for waxy wheat to face glutinous 96046, non-waxy wheat is short by anti-58.
Comparative example 1
As different from Example 1, preparation flour is complete made of non-waxy wheat to this comparative example whole wheat fresh-wet noodle
Wheat flour.
Comparative example 2
With noodles as different from Example 1, preparation is made up this comparative example whole wheat fresh-wet noodle with flour of waxy wheat
Wholewheat flour and non-waxy wheat made of wholewheat flour according to 1：3 mass ratio compounding composition.
Comparative example 3
With noodles as different from Example 1, preparation is made up this comparative example whole wheat fresh-wet noodle with flour of waxy wheat
Wholewheat flour and non-waxy wheat made of wholewheat flour according to 1：1 mass ratio compounding composition.
Comparative example 4
With noodles as different from Example 1, preparation is made up this comparative example whole wheat fresh-wet noodle with flour of waxy wheat
Wholewheat flour.
Test example 1
Test method：Prepared using chromascope measure embodiment 1, comparative example 1, comparative example 2, comparative example 3 and comparative example 4
The change of whole wheat fresh-wet noodle color in 0~24 hour, determine embodiment 1, comparative example 1, comparative example 2, comparative example 3 after boiling
The water absorption rate of the whole wheat fresh-wet noodle prepared with comparative example 4, 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 Δ L* is 24h
The change of interior noodles brightness value, characterizes the brown stain of noodles.
From the data shown in above-mentioned table 1, the browning degree of the whole wheat fresh-wet noodle of embodiment 1 is less than comparative example 1~4,
Absorptivity is more than comparative example 1~4, it can be seen that by the glutinous wheat of middle section, No. 1 compounds the complete of composition with short anti-58 according to certain ratio
Wheat flour prepares whole wheat noodles, two kinds of wholewheat flour synergies, reduces the browning degree of whole wheat noodles, improves water absorption rate.
Test example 2
Test method：After the whole wheat fresh-wet noodle boiling prepared using instrumental test embodiment 1 and comparative example 1~4
Hardness, elasticity, cohesion and recovery, it is as a result as shown in table 2 below：
Table 2
Note：Ns represents do not have significant difference in the ranks.
From the data shown in above-mentioned table 1, the whole wheat fresh-wet noodle boiling prepared compared to comparative example 1~4, embodiment 1
Hardness is low afterwards, elastic, cohesion and recovery are high, has and plays soft mouthfeel, it can be seen that by the glutinous wheat of middle section, No. 1 resists 58 to press with short
The texture quality of whole wheat noodles can be lifted according to the wholewheat flour of certain ratio compounding composition, lifts taste quality.
By the way of test example 1 and test example 2 are same, whole wheat fresh-wet noodle prepared by checking embodiment 2~4 is reducing
Or after raising the usage ratio of glutinous matter wholewheat flour and non-glutinous matter wholewheat flour, the browning degree of whole wheat fresh-wet noodle, hardness, bullet
Property, the change trend of the performance such as cohesion and recovery it is same as Example 1, it can be seen that, the present invention by the glutinous wheat of middle section No. 1,
The glutinous wheat of agricultural university No. 1, the wholewheat flour of the wholewheat flour and non-waxy wheat that face glutinous 96040 or face the waxy wheats such as glutinous 96046 exist
Compounding composition flour prepares whole wheat fresh-wet noodle in the range of certain proportion, coordinated effect, improves flour pasting viscosity, reduces
Noodles hardness, brown stain of the whole wheat fresh-wet noodle in storage is reduced, promotes the formation of gluten network structure, it is strong to strengthen gluten
Degree, improve noodles elasticity, the comprehensive texture quality for improving whole wheat fresh-wet noodle.
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 fresh-wet noodle flour, it is characterised in that wholewheat flour and non-waxy wheat made of waxy wheat
Manufactured wholewheat flour composition, the mass ratio of wholewheat flour and wholewheat flour made of non-waxy wheat is made of waxy wheat
3：1~7：1.
2. whole wheat fresh-wet noodle flour as claimed in claim 1, it is characterised in that the waxy wheat is the glutinous wheat 1 of middle section
Number, the glutinous wheat of agricultural university No. 1, face glutinous 96040 or face glutinous 96046.
3. whole wheat fresh-wet noodle flour as claimed in claim 1 or 2, it is characterised in that complete made of the waxy wheat
The mass ratio of wheat flour and wholewheat flour made of non-waxy wheat is 3：1.
4. whole wheat fresh-wet noodle flour as claimed in claim 1 or 2, it is characterised in that whole wheat is made in the waxy wheat
The specific method of flour is：The wheat bran layer and endosperm layer of wheat seed are separated using roller mill equipment, it is the powder that obtains uniting, coarse grained
Bran coat and time bisque；The bran coat and time bisque for milling to obtain are collected, and by its mixing of content ratio in wheat seed
Continue to mill repeatedly using sledge mill afterwards, wheat bran is obtained after average grain diameter is decreased to 170~190 μm；By the wheat bran milled again with
System powder mixes in proportion, obtains glutinous matter wholewheat flour；
The method that wholewheat flour is made in non-waxy wheat is identical with waxy wheat.
5. whole wheat fresh-wet noodle flour as claimed in claim 4, it is characterised in that the mixing quality ratio of wheat bran and system powder
For 3：7.
6. whole wheat fresh-wet noodle flour as claimed in claim 4, it is characterised in that bran coat is with time bisque according to 5：1
Continue to mill repeatedly using sledge mill after mass ratio mixing.
7. whole wheat fresh-wet noodle flour as claimed in claim 4, it is characterised in that the flour extraction that roller grinds obtained system powder is
70%.
8. a kind of whole wheat fresh-wet noodle, it is characterised in that be prepared using flour as claimed in claim 1.
9. a kind of preparation method of whole wheat fresh-wet noodle as claimed in claim 8, it is characterised in that including taking waxy wheat system
After the wholewheat flour that the wholewheat flour of work makes with non-waxy wheat is mixed and made into flour in proportion, adds water and face is made in salt
Group, is made noodles by dough, that is, completes.
10. the preparation method of whole wheat fresh-wet noodle as claimed in claim 9, it is characterised in that the quality of the water and flour
Usage ratio is 35：100；The quality usage ratio of salt and flour is 1.2：100；The specific side of dough is made in flour Jia Shui and salt
Method is：After Water dissolve salt, add in flour and mix, stir 10min under 120r/min after stirring 2min under 90r/min, obtain
The awake face 30min of dough arrived, that is, complete.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874954A (en) * | 2019-04-15 | 2019-06-14 | 成都大美种业有限责任公司 | A kind of glutinous wheat noodles of purple and preparation method thereof |
| CN111328984A (en) * | 2020-03-06 | 2020-06-26 | 中国科学院成都生物研究所 | Waxy wheat fresh and wet noodles |
| CN111328985A (en) * | 2020-03-06 | 2020-06-26 | 中国科学院成都生物研究所 | Tartary buckwheat, waxy wheat and fresh wet noodles |
| CN112369559A (en) * | 2020-11-11 | 2021-02-19 | 滕州市新东谷面粉有限公司 | Purple glutinous noodles and preparation method thereof |
| CN113057282A (en) * | 2019-12-31 | 2021-07-02 | 丰益(上海)生物技术研发中心有限公司 | Fresh wet noodle composition, product and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874954A (en) * | 2019-04-15 | 2019-06-14 | 成都大美种业有限责任公司 | A kind of glutinous wheat noodles of purple and preparation method thereof |
| CN113057282A (en) * | 2019-12-31 | 2021-07-02 | 丰益(上海)生物技术研发中心有限公司 | Fresh wet noodle composition, product and preparation method thereof |
| CN111328984A (en) * | 2020-03-06 | 2020-06-26 | 中国科学院成都生物研究所 | Waxy wheat fresh and wet noodles |
| CN111328985A (en) * | 2020-03-06 | 2020-06-26 | 中国科学院成都生物研究所 | Tartary buckwheat, waxy wheat and fresh wet noodles |
| CN111328985B (en) * | 2020-03-06 | 2023-03-03 | 中国科学院成都生物研究所 | Tartary buckwheat, waxy wheat and fresh wet noodles |
| CN112369559A (en) * | 2020-11-11 | 2021-02-19 | 滕州市新东谷面粉有限公司 | Purple glutinous noodles and preparation method thereof |
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