CN108208569A - Noodles and its production method - Google Patents
Noodles and its production method Download PDFInfo
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- CN108208569A CN108208569A CN201611160964.8A CN201611160964A CN108208569A CN 108208569 A CN108208569 A CN 108208569A CN 201611160964 A CN201611160964 A CN 201611160964A CN 108208569 A CN108208569 A CN 108208569A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 73
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 132
- 238000000855 fermentation Methods 0.000 claims abstract description 105
- 230000004151 fermentation Effects 0.000 claims abstract description 104
- 238000000034 method Methods 0.000 claims abstract description 57
- 229920002472 Starch Polymers 0.000 claims abstract description 45
- 239000000853 adhesive Substances 0.000 claims abstract description 45
- 230000001070 adhesive effect Effects 0.000 claims abstract description 45
- 235000019698 starch Nutrition 0.000 claims abstract description 45
- 239000008107 starch Substances 0.000 claims abstract description 45
- 239000002932 luster Substances 0.000 claims abstract description 34
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 78
- 241000894006 Bacteria Species 0.000 claims description 46
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 45
- 239000004310 lactic acid Substances 0.000 claims description 39
- 235000014655 lactic acid Nutrition 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 238000001035 drying Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 14
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
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- 241000235342 Saccharomycetes Species 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 239000007789 gas Substances 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 102000030523 Catechol oxidase Human genes 0.000 description 4
- 108010031396 Catechol oxidase Proteins 0.000 description 4
- 239000001569 carbon dioxide Substances 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
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- 229910052760 oxygen Inorganic materials 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
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- 108010062877 Bacteriocins Proteins 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
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- 238000005282 brightening Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
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- 239000000463 material Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 239000004342 Benzoyl peroxide Substances 0.000 description 1
- OMPJBNCRMGITSC-UHFFFAOYSA-N Benzoylperoxide Chemical compound C=1C=CC=CC=1C(=O)OOC(=O)C1=CC=CC=C1 OMPJBNCRMGITSC-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000790917 Dioxys <bee> Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
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- 239000004367 Lipase Substances 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- GCNLQHANGFOQKY-UHFFFAOYSA-N [C+4].[O-2].[O-2].[Ti+4] Chemical compound [C+4].[O-2].[O-2].[Ti+4] GCNLQHANGFOQKY-UHFFFAOYSA-N 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019400 benzoyl peroxide Nutrition 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
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- 238000009792 diffusion process Methods 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
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- 230000002401 inhibitory effect Effects 0.000 description 1
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to noodles and its production methods.Specifically, a kind of production of noodles of the present invention includes the use of the step of having fermented starch adhesive fermented flour；Preferably, it the described method comprises the following steps：(1) pre fermentation is to obtain the starch adhesive that fermented；(2) formal fermentation；Wherein, the pre fermentation, which includes the use of to account for, treats that the flour of fermented flour gross weight 5~55% ferments, and obtains the starch adhesive that fermented, then the starch adhesive that fermented is mixed with remaining flour again, is formally fermented.The present invention is based on existing fresh flour and vermicelli processing technology, using zymotechnique, provide a kind of easy to operate, low-cost fresh flour and fast ripe vermicelli production technology, preparation-obtained fresh flour, vermicelli color and luster are more preferable, mouthfeel more preferably.
Description
Technical field
The present invention relates to noodles and its production methods.
Background technology
Noodles are one of traditional staple foods of many Asian countries, away from the modern history for having more than 4,000 years.Vermicelli are that China is each
The traditional grain product that output is maximum in class noodles, sales range is most wide, it is deep by consumer when being convenient for storing and transport
With the welcome of manufacturer.Vermicelli are to dry made fresh noodles, and making its final moisture content, this causes in 10%-12%
Noodles shelf life is long, easily stored, but also causes brew time relatively long, by taking thickness is the vermicelli of 0.9mm as an example, when cooking noodles
Between usually in 5-6min.With people's the accelerating rhythm of life, the characteristics of vermicelli brew time is partially long, all the more receives consumer
Conflict.
Vermicelli brew time grows the drying process for being mostly derived from vermicelli.In vermicelli drying process, interiors of products stomata reduces,
This so that in boiling process that moisture is slow from surface to noodles center diffusion velocity, and vermicelli brew time is with respect to made fresh noodles
It is apparent elongated；In addition, cooking for a long time, also result in noodles surface noodles central part when excessively cooking tacky and but not yet fill
Divide and be cooked, this also affects the mouthfeel of noodles to a certain extent.At present, domestic and international researcher is main for the research of fast ripe vermicelli
In terms of the pre-gelatinized for concentrating on dough and noodles drying link, such as microwave heating and infra-red drying technology, the practical behaviour of these technologies
Make it is cumbersome, applied to actual industrial metaplasia production still acquire a certain degree of difficulty.
Vermicelli color and luster is one of leading indicator of consumer's concern, and the higher vermicelli of whiteness are often popular with consumers again；
However, the main flour for planting wheat breed Chinese at present is averaged, whiteness is relatively low (74.8), is especially the absence of the high strong gluten wheat of whiteness
Kind, made vermicelli color and luster is dark, this is the basic fundamental demand that industry faces.It is brightened about noodles, mostly using chemistry
Brightening agent and enzyme preparation；Common brightening agent benzoyl peroxide is a kind of colourless or white crystals or powder, main function are
It is combined with the water in dough and releases active oxygen, the substances such as oxygenated carotenoid make flour bleach, and the substance is because of unsoundness
Risk does not allow to use in flour at present；Biological enzyme formulation class has lipase, alpha-amylase, zytase etc., however,
Enzyme preparation higher price adds somewhat to the cost of material of vermicelli.
Fresh flour is the traditional form of noodles, the techniques such as non-drying or frying, fresh, face it is aromatic it is strongly fragrant, mouthfeel is good, food
It is very popular with convenience.However, the moisture of noodles has just been made in 32%-38% (water activities>0.95), room
Temperature is lower when placing, and easily sticks together, is brown stain, rancid and go mouldy, and pole not storage endurance, this becomes the bottle of its industrialized production
Neck, and Restrain browning and it is fresh-keeping also become fresh flour industrialized production urgent problem to be solved.At present, a big chunk fresh flour
Still from individual workship, sanitary condition and product quality are all difficult to ensure that, it is difficult to meet consumer to healthy and sense organ
Demand.
Inhibiting the method for fresh flour quality deterioration mainly has addition preservative, reduces water activity, heat treatment sterilization, cold place
Manage the compound use of sterilization, controlled atmospheric packing etc. and the above method.Although addition preservative and reduction water activity can inhibit
Quality deterioration, but also increases the use of food additives, reduces the natural attribute of fresh flour to a certain extent；Heat treatment and
Cold treatment sterilization technology also produces noodle quality some deleterious effects while sterilization, such as color and luster variation, mouthfeel not
Good, face fragrance reduction etc.；Controlled atmospheric packing need to usually be used in combination with other technologies could generate good fresh-keeping effect.
Therefore, this field still needs the improved method of production noodles, fresh flour brown stain and microorganism effectively to be inhibited to give birth to
It is long, extend the shelf life of noodles, improve the whiteness of vermicelli, reduce the brew time of vermicelli.
Invention content
First aspect present invention provides a kind of production of noodles, and the method includes using the starch adhesive fermented flour that fermented
The step of.
In one or more embodiments, it the described method comprises the following steps：
(1) pre fermentation is to obtain the starch adhesive that fermented；With
(2) formal fermentation.
In one or more embodiments, the pre fermentation includes the use of the face for accounting for and treating fermented flour gross weight 5~55%
Powder ferments, and obtains the starch adhesive that fermented, then mixes with remaining flour by the starch adhesive that fermented, formally sent out
Ferment.
In one or more embodiments, the pre fermentation is carried out using yeast and optional lactic acid bacteria.
In one or more embodiments, required water of fermenting is treat fermented flour gross weight 25~36%.
In one or more embodiments, required water of fermenting all uses in pre fermentation.
In one or more embodiments, the dosage of yeast is treat fermented flour total weight 0.1~0.5%.
In one or more embodiments, the dosage of lactic acid bacteria is treat fermented flour total weight 0~0.2%.
In one or more embodiments, during pre fermentation, first by yeast and optional lactic acid bacteria be placed in 35~42 DEG C, it is excellent
It selects and is activated in 35~40 DEG C of water, then mixed with pre fermentation flour.
In one or more embodiments, pre fermentation carries out 0.5~2.0 hour at 35~42 DEG C.
In one or more embodiments, after pre fermentation, the fermentation starch adhesive obtained is mixed with remaining flour
It closes, knead dough stands 10~120 minutes at 35~42 DEG C, preferably 35~40 DEG C, formally fermented after 5~15 minutes.
In one or more embodiments, the gained dough that will formally ferment makes raw noodles.
In one or more embodiments, the method further includes：
(3) secondary fermentation；
Wherein, the raw noodles are placed in hothouse and carry out secondary fermentation, secondary fermentation temperature is 30~40 DEG C, humidity
It is 75~90%, the time is 0.5~2 hour.
In one or more embodiments, gained noodles are dried after secondary fermentation, wherein, main dryer section temperature
It it is 35~38 DEG C, humidity is 75~80%, 20~40min of time；It is 40~44 DEG C to balance dryer section temperature, humidity for 70~
75%, the time is 140~180min；The slow crisp section temperature of cooling is 26~30 DEG C, and humidity is 53~58%, the time for 30~
50min。
In one or more embodiments, the method for producing fresh flour, wherein, using accounting for flour total weight
0.1~0.5% yeast and 0.05~0.2% lactic acid bacteria are fermented.
In one or more embodiments, the method is used to produce fresh flour, wherein, the method includes：
(1) pre fermentation is to obtain the starch adhesive that fermented；With
(2) formal fermentation；
Wherein, the pre fermentation includes the use of yeast and lactobacillus-fermented treats the flour of fermented flour gross weight 5~55%, obtains
Obtain the starch adhesive that fermented；
The formal fermentation includes mixing the starch adhesive that fermented with remaining flour, is formally fermented.
In one or more embodiments, the method for producing vermicelli, wherein, using account for flour weight 0.1~
0.5% yeast and 0~0.2% lactic acid bacteria are fermented.
In one or more embodiments, the method is used to produce vermicelli, the method includes：
(1) pre fermentation is to obtain the starch adhesive that fermented；
(2) formal fermentation；With
(3) secondary fermentation；
Wherein, the pre fermentation includes the use of yeast and optional lactobacillus-fermented treats fermented flour gross weight 5~55%
Flour obtains the starch adhesive that fermented；
The formal fermentation includes mixing the starch adhesive that fermented with remaining flour, is formally fermented；With
The secondary fermentation includes, then the noodle production that formal fermentation is obtained is put the raw noodles into raw noodles
Secondary fermentation is carried out in hothouse, fermentation temperature is 30~40 DEG C, and humidity is 75~90%, and the time is 0.5~2 hour.
Second aspect of the present invention provides a kind of method for improving vermicelli color and luster, the method includes：
(1) pre fermentation is to obtain the starch adhesive that fermented；
(2) formal fermentation；With
(3) secondary fermentation；
Wherein, the pre fermentation includes the use of yeast and optional lactobacillus-fermented treats fermented flour gross weight 5~55%
Flour obtains the starch adhesive that fermented；
The formal fermentation includes mixing the starch adhesive that fermented with remaining flour, is formally fermented；With
The secondary fermentation includes, then the noodle production that formal fermentation is obtained is put the raw noodles into raw noodles
Secondary fermentation is carried out in hothouse, fermentation temperature is 30~40 DEG C, and humidity is 75~90%, and the time is 0.5~2 hour.
In one or more embodiments, required water of fermenting is the 25~36% of flour gross weight to be fermented.
In one or more embodiments, required water of fermenting all uses in pre fermentation.
In one or more embodiments, the dosage of yeast is treat fermented flour total weight 0.1~0.5%.
In one or more embodiments, the dosage of lactic acid bacteria is treat fermented flour total weight 0~0.2%.
In one or more embodiments, during pre fermentation, first by yeast and optional lactic acid bacteria be placed in 35~42 DEG C, it is excellent
It selects and is activated in 35~40 DEG C of water, then mixed with pre fermentation flour.
In one or more embodiments, pre fermentation carries out 0.5~2.0 hour at 35~42 DEG C.
In one or more embodiments, after pre fermentation, the fermentation starch adhesive obtained is mixed with remaining flour
It closes, knead dough stands 10~120 minutes at 35~42 DEG C, preferably 35~40 DEG C, formally fermented after 5~15 minutes.
In one or more embodiments, gained noodles are dried after secondary fermentation, wherein, main dryer section temperature
It it is 35~38 DEG C, humidity is 75~80%, 20~40min of time；It is 40~44 DEG C to balance dryer section temperature, humidity for 70~
75%, the time is 140~180min；The slow crisp section temperature of cooling is 26~30 DEG C, and humidity is 53~58%, the time for 30~
50min。
Third aspect present invention provides a kind of fresh flour, and the fresh flour is stored 1 day after being made at 25 DEG C, color and luster L
Value is more than 80.
In one or more embodiments, the fresh flour is stored 3 days after being made at 25 DEG C, and color and luster L values are 75
More than.
In one or more embodiments, the fresh flour is stored 5 days after being made at 25 DEG C, and color and luster L values are 70
More than.
In one or more embodiments, the fresh flour is prepared using the method for the invention.
Fourth aspect present invention provides a kind of vermicelli, and the color and luster L values of the vermicelli are more than 80.
In one or more embodiments, the vermicelli method using the present invention is prepared.
Specific embodiment
The present invention is based on existing fresh flour and vermicelli processing technology, using zymotechnique, provide it is a kind of it is easy to operate,
Low-cost fresh flour and fast ripe vermicelli production technology, preparation-obtained fresh flour, vermicelli color and luster are more preferable, mouthfeel more preferably.
Specifically, the production of noodles of the present invention includes the use of the starch adhesive fermented flour that fermented.In general, it will wait to ferment
Flour be divided into two parts, a part first for fermenting, obtains the starch adhesive as described herein that fermented.For the flour to ferment in advance
It usually accounts for and treats the 5~55% of fermented flour gross weight, such as 10~50%.
The fermentative microorganism used that ferments is typically yeast and optional lactic acid bacteria.The dosage of yeast is usually to treat fermentation face
The 0.1~0.5% of powder gross weight.The dosage of lactic acid bacteria is usually to treat the 0~0.2% of fermented flour gross weight.
In general, during production fresh flour, need to ferment using yeast and lactic acid bacteria simultaneously.At this point, the dosage of yeast is usual
To treat the 0.1~0.5% of fermented flour gross weight, and the dosage of lactic acid bacteria is usually to treat the 0.05~0.2% of fermented flour gross weight.
When producing vermicelli, yeast can be only added, and optionally add lactic acid bacteria.
In general, all fermentative microorganisms prepare it is as described herein fermented starch adhesive when i.e. all use.
Preparation fermented starch adhesive when, flour need to be mixed with water.The dosage of water be usually treat fermented flour gross weight 25~
36%, such as 30 ± 1%.Similarly, when starch adhesive has been fermented in preparation, by all water and the part for the starch adhesive that fermented
Flour mixes.
It is activated in general, first fermentative microorganism is added in water.Activation can carry out at 35~42 DEG C, preferably 35~40 DEG C.
Soak time is unlimited, usually 5~15 minutes, such as 10 ± 2 minutes.
After activation, the water with flour is mixed, carries out pre fermentation as described herein.Pre fermentation is usually at 35~42 DEG C
It carries out 0.5~2.0 hour.By pre fermentation, the starch adhesive as described herein that fermented is obtained.
Then the starch adhesive that will ferment mixes mixing with remaining flour, knead dough, and at 35~42 DEG C, preferably 35~40 DEG C
Fermentation 10~120 minutes.Referred to herein as this fermentation is formal fermentation.The time of knead dough can be at such as 5~15 minutes.
Formally after fermentation, method tabletting, the slitting of conventional making noodles can be used, make raw noodles.
Therefore, when producing fresh flour, the method for the present invention includes：
(1) pre fermentation is to obtain the starch adhesive that fermented；With
(2) formal fermentation；
Wherein, the pre fermentation includes the use of yeast and lactobacillus-fermented treats the flour of fermented flour gross weight 5~55%, obtains
Obtain the starch adhesive that fermented；
The formal fermentation includes mixing the starch adhesive that fermented with remaining flour, is formally fermented.
For the present invention by the way that part flour is mixed with saccharomycete, lactic acid bacteria, the growth of saccharomycete amount reproduction generates titanium dioxide
Carbon gas reduces the pH of system, inhibits polyphenol oxidase activity and bacterial reproduction；Lactic acid bacteria generates lactic acid using fermentable sugar
And antibacterial class substance such as bacteriocin and class bacteriocin, the growth of inhibition system spoilage organisms.Hereafter, this starch adhesive and remaining flour are mixed
Knead dough is closed, fresh noodles is made and packs, under the conditions of packing, yeast carries out anaerobic fermentation, generates alcohol and dioxy
Change carbon, further suppress bacterial growth and enzymatic browning occurs.Fresh flour brown stain can be significantly inhibited using the present invention, it can will be fresh
The normal-temperature shelf life in face extends 3~5 days, 4 DEG C of shelf life extensions 10 days or so.
Therefore, the above method of the invention can also be used for extending the shelf life of fresh flour.
The present invention also includes a kind of fresh flour, and the fresh flour is stored 1 day after being made at 25 DEG C, and color and luster L values are 80
More than.In certain embodiments, the fresh flour is stored 3 days after being made at 25 DEG C, and color and luster L values are more than 75.At certain
In a little embodiments, the fresh flour is stored 5 days after being made at 25 DEG C, and color and luster L values are more than 70.
In certain embodiments, fresh flour of the invention after being made 25 DEG C store 1 day, color and luster L values 80 with
On；It is stored 3 days at 25 DEG C, color and luster L values are more than 75；It is stored 5 days at 25 DEG C, color and luster L values are more than 70.
In certain embodiments, fresh flour of the invention is prepared using the method for the invention.
Further, the step of method of the invention further includes secondary fermentation.In general, method previously will be used to prepare
Obtained raw noodles, which are placed in hothouse, carries out secondary fermentation.The fermentation temperature of secondary fermentation can be 30~40 DEG C, and humidity can
Think 75~90%, the time can be 0.5~2 hour.
After secondary fermentation, gained noodles can be dried.In general, main dryer section temperature is 35~38 when dry
DEG C, humidity is 75~80%, 20~40min of time；It is 40~44 DEG C to balance dryer section temperature, and humidity is 70~75%, the time
For 140~180min；The slow crisp section temperature of cooling is 26~30 DEG C, and humidity is 53~58%, and the time is 30~50min.
Therefore, in certain embodiments, the method for present invention production vermicelli includes：
(1) pre fermentation is to obtain the starch adhesive that fermented；
(2) formal fermentation；With
(3) secondary fermentation；
Wherein, the pre fermentation includes the use of yeast and optional lactobacillus-fermented treats fermented flour gross weight 5~55%
Flour obtains the starch adhesive that fermented；
The formal fermentation includes mixing the starch adhesive that fermented with remaining flour, is formally fermented；With
The secondary fermentation includes, then the noodle production that formal fermentation is obtained is put the raw noodles into raw noodles
Secondary fermentation is carried out in hothouse, fermentation temperature is 30~40 DEG C, and humidity is 75~90%, and the time is 0.5~2 hour.
By the way that part flour is mixed with saccharomycete, saccharomycete amount reproduction is grown, generates carbon dioxide gas, is reduced
The pH of system inhibits polyphenol oxidase activity；Hereafter, this starch adhesive is mixed into knead dough with remaining flour, makes fresh noodles.Dry
Dry link makes full use of course of fermentation of the humiture variation control yeast in noodles so that thalline is sent out in molding noodles
Life is fermented to a certain degree, is generated carbon dioxide gas, is generated many tiny stomatas in noodles, these stomatas cause vermicelli cooking
Process, moisture can be migrated quickly outside noodles to centre, and brew time is reduced.In addition, it can also assist addition part breast
Sour bacterium, Lactobacillus fractions heterofermentation can also generate carbon dioxide gas.The brew time of vermicelli can be reduced 1min by the technology
More than, while improve the color and luster and mouthfeel of noodles.Moreover, by making full use of humiture variation control yeast and lactic acid bacteria in face
Course of fermentation in item so that generated carbon dioxide gas reduces the oxygen concentration of noodles system, inhibits polyphenol oxidase
Effect, be thus remarkably improved the whiteness of vermicelli, while improve sensory of noodles, have additional nutrients value.
Therefore, the present invention also includes improving using preceding method the color and luster of vermicelli.
The present invention also provides a kind of vermicelli, and the color and luster L values of the vermicelli are more than 80.In certain embodiments, it is described
Vermicelli method using the present invention is prepared.
Therefore, the present invention has the following effects that：
1) gas-forming reaction of saccharomycete and lactic acid bacteria is applied to the life of vermicelli/fresh flour by the present invention using biological means
Production makes the reduction of the oxygen content of dough and noodles, and pH is reduced, and inhibits polyphenol oxidase activity, inhibits enzymatic browning and microorganism life
It is long；Make noodle structure microdilatancy simultaneously, shorten noodles brew time；
2) present invention is yeast (and lactic acid bacteria) without food additives, major auxiliary burden, and yeast amino acid content is higher, dimension life
Element is abundant, and lactic acid bacteria generates a variety of amino acid, vitamin and enzyme in metabolism；
3) present invention also improves appearance, the mouth of product while improving vermicelli whiteness, reducing vermicelli brew time
Sense, improves nutritive value；
4) present invention also improves the appearance and mouthfeel of product, nutritive value while fresh flour shelf life is extended
It is improved；
5) compared to chemical whitening agent and enzyme preparation technology, the present invention is green safe, action temperature and, at low cost, factory can grasp
The property made is strong；Compared to other pre-gelatinized technologies, operating process of the present invention is simple, no increase energy consumption, action temperature and at low cost, factory
Operability is strong.
The present invention will be illustrated in a manner of specific embodiment below.It should be understood that these embodiments are only illustrative, and
The unrestricted present invention.Used method and raw material in embodiment, unless otherwise stated, for side commonly used in the art
Method and raw material.
Embodiment 1
Weigh flour 100kg, yeast 0.2kg, water 31kg.Yeast is dissolved in 40 DEG C of water first, activates 10min, then
Bacterium solution is uniformly mixed with 10kg flour, ferment 1.5h under conditions of 40 DEG C；It then will fermentation starch adhesive and residue 90kg flour
It is sufficiently mixed, knead dough 10min；After standing 10min, tabletting, slitting make raw noodles；Raw noodles are placed in hothouse and carry out two
Secondary fermentation obtains vermicelli finished product after dry.
Secondary fermentation condition is：35 DEG C of temperature, humidity 80%, time 1h.
Drying condition is：Main dryer section, 36 DEG C of temperature, humidity 75%, time 30min；Balance dryer section：42 DEG C of temperature,
Humidity 70%, time 160min；The slow crisp section of cooling：28 DEG C of temperature, humidity 55%, time 40min.
Embodiment 2
Weigh flour 100kg, yeast 0.1kg, lactic acid bacteria 0.2kg, water 31kg.Yeast and lactic acid bacteria are dissolved in 40 DEG C first
In water, 10min is activated, is then uniformly mixed bacterium solution with 10kg flour, ferment 1.5h under conditions of 40 DEG C；It then will fermentation
Starch adhesive is sufficiently mixed with residue 90kg flour, knead dough 10min；After standing 10min, tabletting, slitting make raw noodles；By raw noodles
It is placed in hothouse and carries out secondary fermentation, vermicelli finished product is obtained after dry.
Secondary fermentation condition is：35 DEG C of temperature, humidity 80%, time 1h.
Drying condition is：Main dryer section, 36 DEG C of temperature, humidity 75%, time 30min；Balance dryer section：42 DEG C of temperature,
Humidity 70%, time 160min；The slow crisp section of cooling：28 DEG C of temperature, humidity 55%, time 40min.
Embodiment 3
Weigh flour 100kg, yeast 0.3kg, lactic acid bacteria 0.1kg, water 31kg.Yeast and lactic acid bacteria are dissolved in 40 DEG C first
In water, 10min is activated, is then uniformly mixed bacterium solution with 20kg flour, ferment 0.5h under conditions of 40 DEG C；It then will fermentation
Starch adhesive is sufficiently mixed with residue 80kg flour, knead dough 10min；After standing 10min, tabletting, slitting make raw noodles；By raw noodles
It is placed in hothouse and carries out secondary fermentation, vermicelli finished product is obtained after dry.
Secondary fermentation condition is：35 DEG C of temperature, humidity 80%, time 1h.
Drying condition is：Main dryer section, 36 DEG C of temperature, humidity 75%, time 30min；Balance dryer section：42 DEG C of temperature,
Humidity 70%, time 160min；The slow crisp section of cooling：28 DEG C of temperature, humidity 55%, time 40min.
Embodiment 4
Weigh flour 100kg, yeast 0.5kg, lactic acid bacteria 0.05kg, water 31kg.Yeast and lactic acid bacteria are dissolved in 40 first
In DEG C water, 10min is activated, is then uniformly mixed bacterium solution with 50kg flour, ferment 1h under conditions of 40 DEG C；It then will fermentation
Starch adhesive is sufficiently mixed with residue 50kg flour, knead dough 10min；After standing 10min, tabletting, slitting make raw noodles；By raw noodles
It is placed in hothouse and carries out secondary fermentation, vermicelli finished product is obtained after dry.
Secondary fermentation condition is：35 DEG C of temperature, humidity 80%, time 1h.
Drying condition is：Main dryer section, 36 DEG C of temperature, humidity 75%, time 30min；Balance dryer section：42 DEG C of temperature,
Humidity 70%, time 160min；The slow crisp section of cooling：28 DEG C of temperature, humidity 55%, time 40min.
Test case 1
The vermicelli that embodiment 1-4 is prepared are subjected to color and luster, brew time and sensory evaluation (test with compareing vermicelli
It is completed in 1 day after vermicelli preparation).
Vermicelli color and luster uses colour difference meter (Japanese Konica Minolta product, model C R-400), measures L values (brightness).Sense
Official evaluation method is as follows：Vermicelli are boiled to best brew time, 10 valuation officers are asked to evaluate vermicelli mouthfeel, valuation officer
Judgment criteria for 1 vermicelli of blank, i.e. 1 vermicelli mouthfeel of blank is chewy, elasticity；If the corresponding mouthfeel of noodles is better than blank 1, comment
Valency its for chewy sense+, elasticity+, if being worse than blank 1, evaluate its for chewy sense-, elasticity-.
As a result it is as shown in table 1 below：
Table 1：The color and luster of vermicelli, brew time and hardness under different technology conditions
* blank 1：Yeast is not added with, other techniques are consistent with embodiment 1；
Control 1：Yeast and lactic acid bacteria are added, other techniques are consistent with embodiment 1 but without secondary fermentation.
Embodiment 5
Weigh flour 100kg, yeast 0.1kg, lactic acid bacteria 0.2kg, water 31kg.Yeast and lactic acid bacteria are dissolved in 40 DEG C first
In water, 10min is activated, is then uniformly mixed bacterium solution with 20kg flour, ferment 1h under conditions of 40 DEG C；Then will ferment face
Slurry is sufficiently mixed with residue 80kg flour, knead dough 10min；After standing 10min, tabletting, slitting make raw noodles, pack；
Room temperature or cryopreservation.
Embodiment 6
Weigh flour 100kg, yeast 0.3kg, lactic acid bacteria 0.1kg, water 31kg.Yeast and lactic acid bacteria are dissolved in 40 DEG C first
In water, 10min is activated, is then uniformly mixed bacterium solution with 20kg flour, ferment 0.5h under conditions of 40 DEG C；It then will fermentation
Starch adhesive is sufficiently mixed with residue 80kg flour, knead dough 10min；After standing 10min, tabletting, slitting make raw noodles, sealing packet
Dress；Room temperature or cryopreservation.
Embodiment 7
Weigh flour 100kg, yeast 0.5kg, lactic acid bacteria 0.05kg, water 31kg.Yeast and lactic acid bacteria are dissolved in 40 first
In DEG C water, 10min is activated, is then uniformly mixed bacterium solution with 20kg flour, ferment 0.5h under conditions of 40 DEG C；It then will hair
Ferment starch adhesive is sufficiently mixed with residue 80kg flour, knead dough 10min；After standing 10min, tabletting, slitting make raw noodles, sealing packet
Dress；Room temperature or cryopreservation.
Test case 2
The fresh flour of embodiment 5,6 and the preparation of 7 methods is detected with compareing variation of the fresh flour color and luster with storage time.As a result such as
(storage temperature is 25 DEG C) shown in table 2.
It is stored after being made with noodles the 0th day, the 1st day, the 3rd day, the 5th day was minute point, using colour difference meter (Japanese Ke
Buddhist nun's card Minolta product, model C R-400), measure L values (brightness).
It is evaluated in fresh flour placement process using sensory evaluation, color and luster, smell, appearance and the mouthfeel of noodles.Sensory evaluation
Evaluation method is as follows：Please 10 valuation officers fresh flour is evaluated, evaluation criterion for color and luster brilliant white, without smell, noodles
Without mildew, chewy in taste is flexible on surface.
Compared to blank 2 and control 2, after embodiment 5,6,7 places 5d at room temperature, L values are still higher, close to 2 He of blank
The color and luster after 1d is placed in control 2.Meanwhile embodiment 5 is had rated respectively, 6,7 made fresh flour room temperatures 0~5 day and 4 DEG C are put
The state of~10 days is set to 0, as a result shows room temperature 5 days, after 4 DEG C are placed 10 days, embodiment 5,6,7 made fresh flour color and lusters are bright
In vain, slightly have ferment local-flavor, noodles surface without mildew, bacterial plaque, chewy in taste, elasticity are good.
Table 2：The color and luster of fresh flour under different technology conditions
* blank 2：Yeast and lactic acid bacteria are not added with, other techniques are consistent with embodiment 5；
Control 2：Yeast and lactic acid bacteria are added only in the form of auxiliary material, are mixed with flour, knead dough, no zymotechnique, remaining work
Skill is consistent with embodiment 5.
Claims (10)
1. a kind of production of noodles, which is characterized in that fermented the method includes using starch adhesive fermented flour the step of；
Preferably, it the described method comprises the following steps：
(1) pre fermentation is to obtain the starch adhesive that fermented；With
(2) formal fermentation；
Wherein, the pre fermentation, which includes the use of to account for, treats that the flour of fermented flour gross weight 5~55% ferments, and obtains face of having fermented
Slurry, then mixes with remaining flour by the starch adhesive that fermented, is formally fermented.
2. the method as described in claim 1, which is characterized in that
Pre fermentation is carried out using yeast and optional lactic acid bacteria；Preferably, the dosage of yeast is treat fermented flour total weight 0.1
~0.5%；The dosage of lactic acid bacteria is treat fermented flour total weight 0~0.2%；And/or
Water needed for fermentation is the 25~36% of flour gross weight to be fermented；Preferably, required water is fermented in pre fermentation
It is middle all to use.
3. method as claimed in claim 1 or 2, which is characterized in that the method has following one or more features：
Yeast and optional lactic acid bacteria are first placed in 35~42 DEG C, activated in preferably 35~40 DEG C of water, is then mixed with flour
Carry out pre fermentation；
Pre fermentation carries out 0.5~2.0 hour at 35~42 DEG C；
After pre fermentation, the fermentation starch adhesive obtained is mixed with remaining flour, knead dough is after 5~15 minutes, 35~42
DEG C, stand 10~120 minutes at preferably 35~40 DEG C, formally fermented；With
The gained dough that will formally ferment makes raw noodles.
4. the method as described in any one of claim 1-3, which is characterized in that the method further includes the step of secondary fermentation
Suddenly；Preferably, raw noodles made of the noodles formal fermentation obtained, which are placed in hothouse, carries out secondary fermentation, preferably
, secondary fermentation temperature is 30~40 DEG C, and humidity is 75~90%, and the time is 0.5~2 hour.
5. method as claimed in claim 4, which is characterized in that the method carries out gained noodles after further including secondary fermentation
Dry step, it is preferred that the drying steps include：Main dryer section temperature is 35~38 DEG C, and humidity is 75~80%, the time
20~40min；It is 40~44 DEG C to balance dryer section temperature, and humidity is 70~75%, and the time is 140~180min；The slow shortcake of cooling
Duan Wendu is 26~30 DEG C, and humidity is 53~58%, and the time is 30~50min.
6. the method as described in any one of claim 1-3, which is characterized in that the method is described for producing fresh flour
Method includes the use of the yeast for accounting for flour total weight 0.1~0.5% and 0.05~0.2% lactic acid bacteria carries out pre fermentation.
7. method as described in claim 4 or 5, which is characterized in that the method for producing vermicelli, wherein, using accounting for face
The yeast of powder weight 0.1~0.5% and 0~0.2% lactic acid bacteria are fermented.
8. a kind of method for extending fresh flour shelf life or improving vermicelli color and luster, wherein,
The method for extending fresh flour shelf life includes preparing using claim 1-3 and any one of 6 the methods fresh
The step of face；
The step of method for improving vermicelli color and luster includes preparing vermicelli using claim 4,5 or 7 the methods.
9. a kind of fresh flour, the fresh flour is stored 1 day after being made at 25 DEG C, and color and luster L values are more than 80；It is and/or described
Fresh flour is stored 3 days after being made at 25 DEG C, and color and luster L values are more than 75；And/or the fresh flour after being made at 25 DEG C
Storage 5 days, color and luster L values are more than 70；And/or side of the fresh flour described in using claim 1-3, any one of 6
Method or the method according to any one of claims 8 for extending fresh flour shelf life are prepared.
10. a kind of vermicelli, which is characterized in that the color and luster L values of the vermicelli are more than 80；And/or the vermicelli will using right
The method described in 4,5 or 7 or the method according to any one of claims 8 for improving vermicelli color and luster is asked to be prepared.
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