CN109430707A - A kind of no seitan grain noodles and preparation method thereof - Google Patents
A kind of no seitan grain noodles and preparation method thereof Download PDFInfo
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- CN109430707A CN109430707A CN201811424780.7A CN201811424780A CN109430707A CN 109430707 A CN109430707 A CN 109430707A CN 201811424780 A CN201811424780 A CN 201811424780A CN 109430707 A CN109430707 A CN 109430707A
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- 238000002360 preparation method Methods 0.000 title claims description 14
- 239000000843 powder Substances 0.000 claims abstract description 67
- 235000013339 cereals Nutrition 0.000 claims abstract description 51
- 235000013312 flour Nutrition 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 25
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 25
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 25
- 102000004190 Enzymes Human genes 0.000 claims abstract description 23
- 108090000790 Enzymes Proteins 0.000 claims abstract description 22
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- 239000002994 raw material Substances 0.000 claims abstract description 22
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- 238000003756 stirring Methods 0.000 claims description 44
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- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 6
- 244000062793 Sorghum vulgare Species 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
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- 235000005822 corn Nutrition 0.000 claims description 6
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- 240000006394 Sorghum bicolor Species 0.000 claims description 5
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 108010015776 Glucose oxidase Proteins 0.000 claims description 4
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
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- 235000021329 brown rice Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000010000 changlu Substances 0.000 description 1
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- 239000012153 distilled water Substances 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
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- 108010050792 glutenin Proteins 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
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- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 208000007892 occupational asthma Diseases 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 210000001519 tissue Anatomy 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Noodles (AREA)
Abstract
The invention belongs to food processing technology fields, a kind of no seitan grain noodles are provided, the raw material including following parts by weight is prepared: 0.01~0.02 part of 0.01~0.03 part of 0.01~0.05 part of 0.01~0.05 part of 0.01~0.02 part of 0.05~0.1 part of plant protein powder, yeast powder, TG enzyme, lactobacillus plantarum powder, salt, flour improver without 1.0~1.2 parts of seitan grain dust, without mucedin and 0.5~0.6 part of water.After being cooperated by the raw material of aforementioned proportion, the viscoplasticity of no seitan cereal dough is can be improved in the present invention, increases chewy texture youngster and the toughness of dough, makes to finally obtain that noodles strip-breaking rate is low, and flavor full of nutrition and in good taste is good.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of no seitan grain noodles and preparation method thereof.
Background technique
Traditional noodles are to add or do not add coarse cereal powder (corn flour, rice meal or brown rice using wheat flour and water as raw material
Powder, buckwheat, sorghum flour etc.), through with face, tabletting, slitting, drying or the not dry product formed.Since wheat gluten has
Certain viscoelastic gluten is formed, the product after making shortening has certain elasticity and bite, smooth tasty and refreshing, wheat aromatic flavour,
Therefore, wheat flour becomes one of the primary raw material of production noodles.
But due to the difference of human physique, the fermented type processing steamed wheaten food for the wheat flour production for being suitble to most people edible
For specific crowd, but become the food of inedibility.Some people steam in the fermented type for having eaten wheat flour production
After Flour product processed, the peptide for releasing wheat gluten can cause intestines problem, here it is
" seitan is intolerant to disease " of modern medicine appellation.Although people's understanding in depth and new treatment side intolerant to this pathology of disease to seitan
Method obtains certain progress, however such effective treatment method of patient's secure unique is to avoid eating containing wheat egg at present
White food.In addition, the gliadin and glutenin in wheat gluten would generally cause occupational asthma disease, it is following
It is fatal anaphylactic shock.
To sum up, the demand to no seitan noodles is increasing.But distinctive wheat gluten protein is in dough in wheat flour
Formation and noodle making it is standby during, play an important role, using flour (such as corn flour, height of no wheat gluten protein
Fine strain of millet flour or millet flour etc.) noodles of good quality cannot be formed.
Summary of the invention
In view of this, no bran can be effectively increased the present invention provides a kind of no seitan grain noodles and preparation method thereof
The viscoplasticity of matter grain noodles reduces strip-breaking rate and mouthfeel.
To solve the above-mentioned problems, the present invention provides following technical schemes:
The present invention provides a kind of no seitan grain noodles, the raw material including following parts by weight is prepared: without seitan paddy
1.0~1.2 parts of object powder, 0.01~0.02 part of 0.05~0.1 part of plant protein powder, yeast powder, TG enzyme without mucedin
0.01~0.05 part, 0.01~0.05 part of lactobacillus plantarum powder, 0.01~0.03 part of salt, flour improver 0.01~0.02
Part and 0.5~0.6 part of water.
Preferably, the no seitan grain dust includes one in corn flour, rice meal, coarse rice powder, millet flour and sorghum flour
Kind is several.
Preferably, the plant protein powder without mucedin is soy meal or soyabean protein powder.
Preferably, the flour improver includes glucose oxidase and stearoyl lactate.
The present invention provides a kind of preparation methods of noodles described in above scheme, include the following steps:
1) it activates, is fermented after mixing yeast powder, lactobacillus plantarum powder with the water of total weight 3%~5%
Liquid；
2) water of surplus is heated to 100 DEG C, with being mixed without seitan grain dust for total weight 70%~80%, obtained
First stirring dough is cooled to 28~32 DEG C to the first stirring dough and adds without mucedin plant protein powder, salt, face
The fermentation liquid of flour modifying agent, TG enzyme and the step 1) is mixed, and obtains the second stirring dough；
3) by the second stirring dough of the step 2) after 28~30 DEG C of 1.5~2h of fermentation, in 38~40 DEG C of fermentations 30
~60min, then in 48~52 DEG C of 20~30min of fermentation, obtain fermented dough；
4) four roll-ins will be carried out after being mixed without seitan grain dust of the fermented dough of the step 3) and surplus, obtained
To compacting dough sheet；
5) the compacting dough sheet of the step 4) is cut, obtains noodles.
Preferably, activation temperature is 35~40 DEG C in the step 1)；Activation time is 12~18min.
Preferably, the revolving speed of the first stirring is 30~70r/min in the step 2)；The time of stirring is 10~20min；
The revolving speed of second stirring is 10~15r/min；The time of stirring is 10~20min.
Preferably, in four roll-ins described in step 4), the dough sheet after roll-in is subjected to doubling after roll-in each time；It is described
The number of every one of the roll-in of four roll-ins is followed successively by 6~8,2~3,2~3 and 2~3 times.
Preferably, the up-down rollers spacing of four roll-ins described in step 4) be followed successively by 0.3~0.4cm, 0.22~0.28cm,
0.18~0.21cm and 0.14~0.16cm.
It preferably, further include dry and packaging after being cut described in step 5).
Compared with prior art, technical solution provided by the invention has the advantage that
The present invention provides a kind of no seitan grain noodles, the raw material including following parts by weight is prepared: without seitan paddy
1.0~1.2 parts of object powder, 0.01~0.02 part of 0.05~0.1 part of plant protein powder, yeast powder, TG enzyme without mucedin
0.01~0.05 part, 0.01~0.05 part of lactobacillus plantarum powder, 0.01~0.03 part of salt, flour improver 0.01~0.02
Part and 0.5~0.6 part of water.In the present invention, in the feed addition without the plant protein powder of mucedin, lactobacillus plantarum and
The viscoplasticity of no seitan cereal dough can be improved in TG enzyme, increases the bite youngster of shortening product, makes to finally obtain no seitan cereal
Noodles chewiness, strip-breaking rate are low and flavor in good taste is good.
Further, the present invention provides a kind of preparation methods of no seitan grain noodles, are free of gluten egg by addition
White plant protein powder, i.e., dry yeast powder, TG enzyme, lactobacillus plantarum powder, flour improver etc., mix shape with suitable water
At dough, ferment by segmented, increase the muscle degree of dough, reduce strip-breaking rate, embodiment the result shows that, the present invention is prepared
The strip-breaking rate without seitan grain noodles below 18%.
Specific embodiment
The present invention provides a kind of no seitan grain noodles, the raw material including following parts by weight is prepared: without seitan paddy
1.0~1.2 parts of object powder, 0.01~0.02 part of 0.05~0.1 part of plant protein powder, yeast powder, TG enzyme without mucedin
0.01~0.05 part, 0.01~0.05 part of lactobacillus plantarum powder, 0.01~0.03 part of salt, flour improver 0.01~0.02
Part and 0.5~0.6 part of water.
It include no seitan grain dust in the raw material of no seitan grain noodles provided by the invention.By weight, including 1.0
~1.2 parts, preferably 1.1 parts.In the present invention, the granularity of the no seitan grain dust is preferably 90~110 mesh, more preferably
100 mesh.In the present invention, the no seitan grain dust preferably includes corn flour, rice meal, coarse rice powder, millet flour and sorghum flour
One or more of.In the present invention, the no seitan grain dust is the primary raw material for preparing noodles, provides the energy and nutrition
Ingredient.
It include the plant protein powder without mucedin in the raw material of no seitan grain noodles provided by the invention.By weight
Part meter, including 0.05~0.1 part, preferably 0.08 part.In the present invention, the grain of the plant protein powder without mucedin
Degree is preferably 90~110 mesh, more preferably 100 mesh.In the present invention, the plant protein powder without mucedin is preferably
Soy meal or soyabean protein powder.The present invention is not particularly limited the source of the soy meal and soyabean protein powder, using ability
Domain conventional commercial product.93 cereal and oil industry groups are originated from purchase certainly in the embodiment of the present invention.
It include TG enzyme in the raw material of no seitan grain noodles provided by the invention.By weight, including 0.01~0.05
Part, preferably 0.02~0.04 part, more preferably 0.03 part.The present invention is not particularly limited the source of the TG enzyme, uses
This field conventional commercial product.It buys in the embodiment of the present invention from Nanjing Song Guan Biotechnology Co., Ltd.
It include lactobacillus plantarum powder in the raw material of no seitan grain noodles provided by the invention.By weight, including
0.01~0.05 part, preferably 0.02~0.04 part, more preferably 0.03 part.In the present invention, the lactobacillus plantarum powder
Preferably include lactobacillus plantarum (Lactobacillus plantarum is abbreviated as Lp), Lactobacillus rhamnosus (L.rhamnosus
Be abbreviated as Lr), lactobacillus acidophilus (L.acidophilus is abbreviated as La), Lactobacillus casei (L.casei is abbreviated as Lc), it is more excellent
It is selected as lactobacillus plantarum.The present invention is not particularly limited the source of the lactobacillus plantarum powder, using this field routine city
Sell product.It buys in the embodiment of the present invention from Sichuan Gaofuji Biotechnology Co., Ltd..
In the present invention, the plant protein powder without mucedin, lactobacillus plantarum and TG enzyme can increase nothing
The viscoplasticity of seitan cereal dough increases cooked toughness and chewy texture youngster, while retaining its nutritional ingredient.
It include yeast powder in the raw material of no seitan grain noodles provided by the invention.By weight, including 0.01~
0.02 part, preferably 0.015 part.The present invention is not particularly limited the source of the yeast powder, using this field conventional commercial
Product.Being bought in the embodiment of the present invention from plum mountain board is dry yeast.In the present invention, the yeast can divide through everfermentation
Solve flour in glucose, generate carbon dioxide, make dough expansion, obtained noodles are warm and sunny soft porous, while generate alcohol and
Other by-products assign noodles fragrance abundant and flavor.
It include salt in the raw material of no seitan grain noodles provided by the invention.By weight, including 0.01~0.03
Part, preferably 0.02 part.The present invention is not particularly limited the source of the salt, is using this field conventional commercial product
It can.It buys in the embodiment of the present invention from Tianjin Changlu Hangu Saltern Co., Ltd " reed catkins " board salt.It is described in the present invention
Salt not only plays the effect of seasoning, and salt also increases the muscle degree of dough, keeps the tissue of Flour product finer and smoother, while salt
The fermentation that yeast can suitably be adjusted keeps fermentation more stable.
It include flour improver in the raw material of no seitan grain noodles provided by the invention.By weight, including 0.01
~0.02 part, preferably 0.015 part.In the present invention, the flour improver includes glucose oxidase (GOD) and stearoyl
Sodium lactate (SSL).The present invention is not particularly limited the source of the flour improver, is using this field conventional commercial product
It can.It buys in the embodiment of the present invention from Cangzhou Xia Sheng biotechnology of enzymes Co., Ltd.In the present invention, the flour improver can be with
The viscoplasticity of dough is improved, dough rheological characteristics and processing quality are improved.
It include water in the raw material of no seitan grain noodles provided by the invention.By weight, including 0.5~0.6 part, excellent
It is selected as 0.55 part.The present invention is not particularly limited the source of the water, using conventional drinking water.It is described in the present invention
The effect that water plays dissolution, activates and prepare dough.
The present invention provides a kind of preparation methods of noodles described in above scheme, include the following steps:
1) it activates, is fermented after mixing yeast powder, lactobacillus plantarum powder with the water of total weight 3%~5%
Liquid；
2) water of surplus is heated to 100 DEG C, with being mixed without seitan grain dust for total weight 70%~80%, obtained
First stirring dough is cooled to 28~32 DEG C to the first stirring dough and adds without mucedin plant protein powder, salt, face
The fermentation liquid of flour modifying agent, TG enzyme and the step 1) is mixed, and obtains the second stirring dough；
3) the second stirring dough of the step 2) is fermented after 28~30 DEG C of 1.5~2h of fermentation, then at 38~40 DEG C
30~60min, then in 48~52 DEG C of 20~30min of fermentation, obtain fermented dough；
4) four roll-ins will be carried out after being mixed without seitan grain dust of the fermented dough of the step 3) and surplus, obtained
To compacting dough sheet；
5) the compacting dough sheet of the step 4) is cut, obtains noodles.
The present invention activates after mixing yeast powder, lactobacillus plantarum powder with the water of total weight 3%~5%, obtains
Fermentation liquid.In the present invention, the activation temperature is preferably 35~40 DEG C, and more preferably 38 DEG C；The activation time is preferably
12~18min, more preferably 15min.
After obtaining fermentation liquid, the water of surplus is heated to 100 DEG C by the present invention, with total weight 70%~80% without seitan paddy
Object powder is mixed, and obtains the first stirring dough, is cooled to 28~32 DEG C to the first stirring dough and adds without mucedin
The fermentation liquid mixing of plant protein powder, salt, flour improver, TG enzyme and the step 1), obtains the second stirring dough.
In the present invention, the revolving speed of first stirring is preferably 30~70r/min, more preferably 50r/min；Described
The time of one stirring is preferably 10~20min, more preferably 15min.In the present invention, the revolving speed of second stirring is preferably
10~15r/min, more preferably 12r/min；The time of second stirring is preferably 10~20min, more preferably 15min.
After obtaining the second stirring dough, the present invention stirs dough after 28~30 DEG C of 1.5~2h of fermentation for described second, and 38
~40 DEG C of 30~60min of fermentation, then in 48~52 DEG C of 20~30min of fermentation, obtain fermented dough.In the present invention, described
Two stirring doughs are preferably after 29 DEG C of fermentation 1.8h, then in 39 DEG C of fermentation 45min, then in 50 DEG C of fermentation 25min.In the present invention
In, so that microorganism and each self-applying of enzyme is reached optimal effect by above-mentioned segmented fermentation at elevated temperatures, is formed continuously similar small
The network structure of wheat gluten improves dough rheological characteristics and processing quality.
After obtaining fermented dough, the present invention will carry out after being mixed without seitan grain dust of the fermented dough and surplus
Four roll-ins obtain compacting dough sheet.In the present invention, four roll-in is followed successively by the first roll-in, the second roll-in, third roll-in
With the 4th roll-in.In four roll-in, the dough sheet after roll-in is subjected to doubling after roll-in each time.In the present invention, described
The spacing of first roll-in up-down rollers is preferably 0.3~0.4cm, more preferably 0.35cm；The number of first roll-in is preferably 6
~8 times, more preferably 7 times.In the present invention, the spacing of the second roll-in up-down rollers is preferably 0.22~0.28cm, more excellent
It is selected as 0.25cm；The number of second roll-in is preferably 2~3 times.In the present invention, the spacing of the third roll-in up-down rollers
Preferably 0.18~0.21cm, more preferably 0.2cm；The number of the third roll-in is preferably 2~3 times.In the present invention, institute
The spacing for stating the 4th roll-in up-down rollers is preferably 0.14~0.16cm, more preferably 0.15cm；The number of 4th roll-in is excellent
It is selected as 2~3 times.In the present invention, the roll-in preferably uses tablet press machine to carry out roll-in.
In the present invention, by fermented dough carry out four roll-ins make fermented dough formed consolidation texture and smooth table
Face.
After obtaining compacting dough sheet, the present invention cuts the compacting dough sheet, obtains noodles.In the present invention, it cuts
It is preferably also dried and packs afterwards.In the present invention, the temperature of the drying is preferably 45~60 DEG C, and more preferably 50 DEG C.
After drying, the present invention preferably packs the noodles that dry noodles cut growth degree is 15~25cm length again.Of the invention
The mode of the packaging is not particularly limited, using this field routine manner of packing.
In order to further illustrate the present invention, technical solution provided by the invention is retouched in detail below with reference to embodiment
It states, but they cannot be interpreted as limiting the scope of the present invention.
Embodiment 1
Weigh corn flour 1.0Kg, soy meal 0.1Kg, i.e., dry yeast powder 10g, TG enzyme 50g, lactobacillus plantarum powder
10g, salt 30g, flour improver 10g and water 600g.
1) after heating water to 35 DEG C, yeast powder, lactobacillus plantarum powder and 25g water admixture activation 18min are sent out
Zymotic fluid；
2) water of surplus is heated to 100 DEG C, with the revolving speed of total weight 80% mixed without seitan grain dust with 50r/min
20min is stirred, the first stirring dough is obtained, 28 DEG C is cooled to the first stirring dough and adds without mucedin vegetable protein
Powder, salt, flour improver, TG enzyme and the step 1) fermentation liquid 15min is stirred with the revolving speed of 12r/min, obtain second
Stir dough；
3) by the second stirring dough of the step 2) after 30 DEG C of fermentation 1.5h, then 40 DEG C of fermentation 30min, then at 52 DEG C
Ferment 20min, obtains fermented dough；
4) by the revolving speed stirring of the fermented dough of the step 3) and surplus mixed without seitan grain dust with 10r/min
Successively carried out after 15min the first roll-in (when roll-in the spacing of up-down rollers be 0.4cm, after each roll-in by the dough sheet after roll-in into
Row doubling roll-in again, roll-in number are 6 times), the second roll-in (spacing of up-down rollers is 0.28cm when roll-in, after each roll-in will
Dough sheet after roll-in carries out doubling roll-in again, and roll-in number is 2 times), (spacing of up-down rollers is when roll-in for third roll-in
0.21cm, carries out doubling roll-in again for the dough sheet after roll-in after each roll-in, and roll-in number is 2 times) and the 4th roll-in (when roll-in
The spacing of up-down rollers is 0.16cm, and the dough sheet after roll-in is carried out doubling roll-in again after each roll-in, and roll-in number is 2 times), it obtains
To compacting dough sheet；
5) the compacting dough sheet of the step 4) is cut into (width of cutting is 13mm), obtains noodles.
Embodiment 2
Weigh sorghum flour 1.2Kg, soyabean protein powder 50g, yeast powder 20g, TG enzyme 10g, lactobacillus plantarum powder 50g, food
Salt 10g, flour improver 20g and water 500g.
1) after heating water to 40 DEG C, yeast powder, lactobacillus plantarum powder and 25g water admixture activation 12min are sent out
Zymotic fluid；
2) water of surplus is heated to 100 DEG C, with the revolving speed of total weight 70% mixed without seitan grain dust with 70r/min
10min is stirred, the first stirring dough is obtained, 32 DEG C is cooled to the first stirring dough and adds without mucedin vegetable protein
Powder, salt, flour improver, TG enzyme and the step 1) fermentation liquid 20min is stirred with the revolving speed of 10r/min, obtain second
Stir dough；
3) by the second stirring dough of the step 2) after 28 DEG C of fermentation 2h, then in 38 DEG C of fermentation 60min, then at 48 DEG C
Ferment 30min, obtains fermented dough；
4) by the revolving speed stirring of the fermented dough of the step 3) and surplus mixed without seitan grain dust with 10r/min
Successively carried out after 15min the first roll-in (when roll-in the spacing of up-down rollers be 0.3cm, after each roll-in by the dough sheet after roll-in into
Row doubling roll-in again, roll-in number are 8 times), the second roll-in (spacing of up-down rollers is 0.22cm when roll-in, after each roll-in will
Dough sheet after roll-in carries out doubling roll-in again, and roll-in number is 3 times), (spacing of up-down rollers is when roll-in for third roll-in
0.18cm, carries out doubling roll-in again for the dough sheet after roll-in after each roll-in, and roll-in number is 2 times) and the 4th roll-in (when roll-in
The spacing of up-down rollers is 0.14cm, and the dough sheet after roll-in is carried out doubling roll-in again after each roll-in, and roll-in number is 3 times), it obtains
To compacting dough sheet；
5) the compacting dough sheet of the step 4) is cut into (width of cutting is 2mm), obtains noodles.
Embodiment 3
Weigh rice meal 0.6Kg, millet flour 0.5Kg, soy meal 80g, yeast powder 15g, TG enzyme 30g, lactobacillus plantarum
Powder 30g, salt 20g, flour improver 15g and water 550g.
1) after heating water to 38 DEG C, yeast powder, lactobacillus plantarum powder and 27.5g water admixture activation 15min are obtained
Fermentation liquid；
2) water of surplus is heated to 100 DEG C, with the revolving speed of total weight 75% mixed without seitan grain dust with 30r/min
20min is stirred, the first stirring dough is obtained, 30 DEG C is cooled to the first stirring dough and adds without mucedin vegetable protein
Powder, salt, flour improver, TG enzyme and the step 1) fermentation liquid 15min is stirred with the revolving speed of 12r/min, obtain second
Stir dough；
3) by the second stirring dough of the step 2) after 29 DEG C of fermentation 1.8h, then in 39 DEG C of fermentation 45min, then 50
DEG C fermentation 25min, obtain fermented dough；
4) by the revolving speed stirring of the fermented dough of the step 3) and surplus mixed without seitan grain dust with 10r/min
Successively carried out after 15min the first roll-in (when roll-in the spacing of up-down rollers be 0.35cm, after each roll-in by the dough sheet after roll-in into
Row doubling roll-in again, roll-in number are 7 times), the second roll-in (spacing of up-down rollers is 0.25cm when roll-in, after each roll-in will
Dough sheet after roll-in carries out doubling roll-in again, and roll-in number is 2 times), third roll-in (spacing of up-down rollers is 0.2cm when roll-in,
The dough sheet after roll-in is subjected to doubling roll-in again after each roll-in, roll-in number is 3 times) and the 4th roll-in (up-down rollers when roll-in
Spacing be 0.15cm, after each roll-in by after roll-in dough sheet carry out doubling roll-in again, roll-in number be 3 times), suppressed
Dough sheet；
5) the compacting dough sheet of the step 4) is cut into (width of cutting is 3mm), obtains noodles.
Comparative example 1
It is removed in formula and is not added with soy meal or soyabean protein powder, yeast powder, TG enzyme, lactobacillus plantarum powder, other raw materials
With preparation method with example 1.
Embodiment 4
Respectively the noodles of Examples 1 to 3 are carried out with the measurement of determination of viscoelasticity and strip-breaking rate, specific structure is as shown in table 1.
Influence of the different ratios of raw materials to noodles water absorption rate, dissolution rate and strip-breaking rate
Noodles (noodles width about 3mm, water 12% or so are the same below) 25.0g (M0) is taken to immerse equipped with 500.0mL distilled water
In beaker, then noodles taking-up is drained 2min, and weighed (M1) by slightly boiled cooking 5min, takes its average value in triplicate.Use glue
Head dropper from beaker upper, middle and lower layer uniformly it is each draw 10mL be placed in 105 DEG C of baking ovens it is dry, until mass conservation (M2), then will
Noodles stoving after the cooking claims its quality (M3), makes even in triplicate.The uniform noodles of length 40 are taken again, are put into and are equipped with
In 1500mL water and slightly boiled 3min is kept, calculates broken strip radical (N0) at this time
Water absorption rate (%)=(M1-M0)/M0 × 100
Dissolution rate=50 × M2/M3 × 100
Strip-breaking rate (%)=N/40 × 100
Influence of 1 different ratios of raw materials of table to noodles water absorption rate and strip-breaking rate
| Water absorption rate (%) | Dissolution rate (%) | Strip-breaking rate (%) | |
| Embodiment 1 | 166 | 7.6 | 17 |
| Embodiment 2 | 156 | 7.6 | 18 |
| Embodiment 3 | 172 | 6.4 | 11 |
| Comparative example 1 | 212 | 46.8 | 96 |
No seitan grain noodles provided by the invention as can be seen from Table 1, can effectively increase no seitan grain noodles
Molding reduces dissolution rate in gastronomical process, reduces strip-breaking rate.
Sensory evaluation is carried out to the noodles of Examples 1 to 3 and comparative example 1 simultaneously, specific standards of grading are as shown in table 2, comment
The results are shown in Table 3 for valence.
2 different ratios of raw materials of table is to noodles sensory evaluation scores table
3 different ratios of raw materials of table is to noodles sensory evaluation scores table
| Appearance | Chewiness | Smoothness | |
| Embodiment 1 | 7 | 8 | 6 |
| Embodiment 2 | 7 | 8 | 6 |
| Embodiment 3 | 7 | 8 | 8 |
| Comparative example 1 | 3 | 3 | 8 |
As can be seen from Table 2, no seitan grain noodles provided by the invention can effectively increase no seitan grain noodles
The smoothness of chewiness and product.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of no seitan grain noodles, which is characterized in that the raw material including following parts by weight is prepared: without seitan grain dust
1.0~1.2 parts, 0.01~0.02 part of 0.05~0.1 part of plant protein powder, yeast powder without mucedin, TG enzyme 0.01~
0.05 part, 0.01~0.05 part of lactobacillus plantarum powder, 0.01~0.03 part of salt, 0.01~0.02 part of flour improver and water
0.5~0.6 part.
2. noodles according to claim 1, which is characterized in that the no seitan grain dust includes corn flour, rice meal, rough
One or more of rice flour, millet flour and sorghum flour.
3. noodles according to claim 1, which is characterized in that the plant protein powder without mucedin is soy meal
Or soyabean protein powder.
4. noodles according to claim 1, which is characterized in that the flour improver includes glucose oxidase and tristearin
Acyl lactylate.
5. the preparation method of noodles described in Claims 1 to 4 any one, includes the following steps:
1) it is activated after mixing yeast powder, lactobacillus plantarum powder with the water of total weight 3%~5%, obtains fermentation liquid；
2) water of surplus is heated to 100 DEG C, with being mixed without seitan grain dust for total weight 70%~80%, obtains first
Dough is stirred, 28~32 DEG C is cooled to the first stirring dough, adds without mucedin plant protein powder, salt, flour
The fermentation liquid of modifying agent, TG enzyme and the step 1) is mixed, and obtains the second stirring dough；
3) by the second stirring dough of the step 2) after 28~30 DEG C of 1.5~2h of fermentation, 38~40 DEG C of fermentations 30~
60min, then in 48~52 DEG C of 20~30min of fermentation, obtain fermented dough；
4) four roll-ins will be carried out after being mixed without seitan grain dust of the fermented dough of the step 3) and surplus, is pressed
Dough sheet processed；
5) the compacting dough sheet of the step 4) is cut, obtains noodles.
6. preparation method according to claim 5, which is characterized in that activation temperature is 35~40 DEG C in the step 1)；
Activation time is 12~18min.
7. preparation method according to claim 5, which is characterized in that in the step 2) first stirring revolving speed be 30~
70r/min；The time of stirring is 10~20min；The revolving speed of second stirring is 10~15r/min；The time of stirring be 10~
20min。
8. preparation method according to claim 5, which is characterized in that in four roll-ins described in step 4), roller each time
The dough sheet after roll-in is subjected to doubling after pressure；The number of every one of the roll-in of four roll-ins is followed successively by 6~8,2~3,2~3 and
2~3 times.
9. the preparation method according to claim 5 or 8, which is characterized in that the up-down rollers of four roll-ins described in step 4)
Spacing is followed successively by 0.3~0.4cm, 0.22~0.28cm, 0.18~0.21cm and 0.14~0.16cm.
10. preparation method according to claim 5, which is characterized in that further include after being cut described in step 5) it is dry and
Packaging.
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| CN111657320A (en) * | 2020-07-17 | 2020-09-15 | 上海应用技术大学 | Gluten-free sour dough fermented coarse cereal fresh wet noodles and preparation method thereof |
| CN112971024A (en) * | 2021-03-30 | 2021-06-18 | 四川省食品发酵工业研究设计院有限公司 | Fermented fresh wet noodles and preparation method thereof |
| CN114431402A (en) * | 2021-12-24 | 2022-05-06 | 华南理工大学 | Composite modifier for improving quality of wheat dough and steamed bread |
| CN115812758A (en) * | 2023-02-09 | 2023-03-21 | 北京义利面包食品有限公司 | Gluten-free staple food flour composition for enhancing fermentation performance and application thereof |
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| CN114431402A (en) * | 2021-12-24 | 2022-05-06 | 华南理工大学 | Composite modifier for improving quality of wheat dough and steamed bread |
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