CN109770217A - A kind of compound noodles and preparation method thereof containing wheat aleurone layer - Google Patents
A kind of compound noodles and preparation method thereof containing wheat aleurone layer Download PDFInfo
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- CN109770217A CN109770217A CN201811520805.3A CN201811520805A CN109770217A CN 109770217 A CN109770217 A CN 109770217A CN 201811520805 A CN201811520805 A CN 201811520805A CN 109770217 A CN109770217 A CN 109770217A
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Abstract
The present invention relates to a kind of compound noodles and preparation method thereof containing wheat aleurone layer.The described method includes: (1) mixes wheat flour with water, vacuum and face obtain dough A；(2) separately wheat flour is taken to mix with wheat aleurone layer, gained mixed powder is mixed with water again, and vacuum and face obtain dough B；(3) divide dough A equally two parts, rolled respectively, once cured, as first part of face band, third part face band；Dough B is rolled, is once cured, as second part of face band；(4) by first part of face band, second part of face band, the compound calendering in order of third part face band, post cure is carried out；(5) continuous calendering, section to get.The present invention makes aleurone noodles using the method for the compound calendering of lamination, does not add any additive, can make noodle color is partially black, partially red and larger cooking loss problem be improved significantly；The hardness of noodles, viscoplasticity are better than whole wheat noodles without obvious deterioration, and deadlocked property and chewiness are moderate；Tensile properties and pure white flour noodle, whole wheat noodles are without significant difference.
Description
Technical field
The present invention relates to a kind of compound noodles and preparation method thereof containing wheat aleurone layer belong to wheaten food processing technology neck
Domain.
Background technique
Wheat aleurone layer is rich in the substances such as dietary fiber, minerals, vitamin, phenolic acid class, polysaccharide and lignan, nutriture value
Value is high, can be widely used in the food such as production noodles, steamed bun, bread, cake, biscuit, have weight-reducing, anticancer, diabetic health care
Etc. functions, special food can also be made, be a kind of widely used basic natural nutrient food raw material.
Although wheat aleurone layer nutrition is high, the noodle product being made will appear the rubescent nigrescence of color, cooking loss
It larger, the problems such as chewy is not smooth, is not liked for consumer.
Summary of the invention
In order to solve the above technical problem, the present invention provides a kind of compound noodles containing wheat aleurone layer, use lamination
The method of compound calendering is made, so that the problems such as existing noodle color is partially black, partially red and cooking loss is larger obtains obviously
Improve；Hardness, the viscoplasticity of gained noodles without obvious deterioration and are better than whole wheat noodles；Deadlocked property and chewiness are moderate, stretch special
Property with pure white flour noodle, whole wheat noodles without significant difference.It is safe and healthy without any additive in gained noodles.
The present invention is achieved by the following technical scheme:
A kind of preparation method of the compound noodles containing wheat aleurone layer, comprising:
(1) by wheat flour and water 100:(25-45 in mass ratio) it mixes, vacuum and face obtain dough A；
(2) separately wheat flour is taken to mix with wheat aleurone layer, gained mixed powder is mixed with water again, and vacuum and face obtain dough
B；The mass ratio of the dough A and dough B is (1:1) to (6:1)；Preferably (1:1) to (3:1)；
(3) roll, cure；
Divide dough A equally two parts, respectively row calendering, primary curing, as first part of face band, third part face band；
Dough B is rolled, is once cured, as second part of face band；
(4) compound calendering, post cure；
By first part of face band, second part of face band, the compound calendering in order of third part face band, post cure is carried out；
(5) continuous calendering, section to get.
Wherein, in step (1), the vacuum and noodles part: vacuum degree is -50--100KPa；First with high-speed stirred 6-
10min, then to stir at low speed 4-8min；The study found that protein in wheat flour can be made using this vacuum (negative pressure) state and face
Permeable point is inhaled in the shortest time, forms optimal network structure, it is ensured that flour uniformly mixes in the shortest time with water, promotes
Dough rest does not injure established wet gluten, and the dough rest degree than preparing under normal pressure state improves at least 2 times or more.
In step (2), the wheat flour, wheat aleurone layer and water (50-80) in mass ratio: (20-50): (30-45) is mixed
It closes；The additive amount of the aleurone be compound noodles gross mass 5-40%, preferably 10%.
In step (3), described first part, third part face band calendering number be 1-5 time, calendering with a thickness of 1-4cm；Described
Two parts of face band calendering numbers are 3-8 times, are rolled with a thickness of 0.1-3cm, preferably 0.5-3cm.
In step (3), a cooking conditions are as follows: 20-30 DEG C of temperature, time 5-45min.
In step (4), first part of face band, second part of face band, third part face band thickness ratio (1-4): (1-2): (1-
4)；It is preferred that first part of face band is identical as third part face tape thickness.
In step (4), the post cure condition are as follows: 20-30 DEG C of temperature, time 10-60min.
In step (5), the number of the continuous calendering is 2-7 times, is rolled with a thickness of 1-3cm.
As one of embodiments of the present invention, the preparation method includes:
(1) by wheat flour and water 100:(25-45 in mass ratio) it mixes, carry out vacuum and face；
(2) wheat flour, wheat aleurone layer are with water (50-80) in mass ratio: (20-50): (30-45) is mixed；It is described
The mass ratio of the dough A and dough B is (1:1) to (3:1)；
(3) calendering, primary curing respectively；
Described first part, third part dough calendering with a thickness of 1-4cm；
Second part of dough calendering is with a thickness of 0.5-3cm.
The present invention also provides prepared by the above method compound noodles containing wheat aleurone layer.
What the present invention obtained has the beneficial effect that:
(1) this method significantly improves the noodles color problem that blacks rubescent after addition aleurone；
(2) present invention is using compound noodles made from the compound calendering process of lamination, hardness, viscoplasticity without obvious deterioration,
And it is better than whole wheat noodles, deadlocked property and chewiness are moderate；
(3) tensile properties of the compound noodles of present invention gained and pure white flour noodle, whole wheat noodles are without significant difference.
(4) using compound noodles prepared by the present invention, it can significantly reduce cooking loss.
The compound noodles of gained of the invention have color fair and clear, and smooth high resilience, hardness is moderate, has chewy texture, tasty and refreshing does not glue
The features such as tooth, non muddy soup, is favored by people.
Detailed description of the invention
Fig. 1 is the processing process figure of compound noodles of the present invention.
Fig. 2 is fine-flour noodles, 10% common mixing aleurone noodles, the compound noodles of embodiment 1 and whole wheat noodles color
Damp comparison diagram.Wherein, figure (a) is the characterization of L*, schemes (b) for a* characterization, figure (c) is the characterization of b*.
Fig. 3 is fine-flour noodles, 10% common mixing aleurone noodles, the compound noodles of embodiment 1 and whole wheat noodles
TPA measurement result comparison diagram.Wherein, scheme (a), figure (b), figure (c), figure (d), figure (e) are respectively hardness, viscous force, elasticity, deadlocked
Property, chewiness.
Fig. 4 is fine-flour noodles, 10% common mixing aleurone noodles, the compound noodles of embodiment 1 and whole wheat noodles
Stretch measurement result comparison diagram.Wherein, scheme (a), scheme (b), scheme (c) to be respectively peak load, peak deformation amount, function.
Fig. 5 is fine-flour noodles, 10% common mixing aleurone noodles, the compound noodles of embodiment 1 and whole wheat noodles
Cooking loss measurement result comparison diagram.
Specific embodiment
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
Embodiment 1
The present embodiment provides a kind of processing methods of compound noodles, as shown in Figure 1, comprising:
(1) wheat flour is mixed with water 100:28 in mass ratio, carries out vacuum and face；
(2) wheat flour, wheat aleurone layer 75:25 in mass ratio are mixed, then is mixed with water 100:37 in mass ratio, carried out
Vacuum and face；The mass ratio of the dough A and dough B is 4:1；
In step (1) and step (2), the vacuum and noodles part: vacuum degree be -60KPa, first high-speed stirred 5min, then
Stir at low speed 3min；
(3) calendering, primary curing respectively；
Divide gained dough A equally two parts, rolled respectively, once cured, obtains first part of face band, third part face band；
Gained dough B is rolled, is once cured, second part of face band is obtained；
Described first part, third part dough calendering number be 5 times, roll with a thickness of 3cm；
Second part of dough calendering number is 7 times, is rolled with a thickness of 1.5cm.
First part of face band: second part of face band: the thickness ratio 3:1.5:3 of third part face band.
The cooking conditions are as follows: 25 DEG C of temperature, time 30min.
(4) compound calendering, post cure；
By first part of face band: second part of face band: band compound calendering in third part face carries out post cure.
The post cure condition are as follows: 25 DEG C of temperature, time 30min.
(5) continuous calendering, section.
The number of the continuous calendering is 6 times, is rolled with a thickness of 1cm.
Embodiment 2
The present embodiment provides a kind of processing methods of compound noodles, comprising:
(1) wheat flour is mixed with water 100:35 in mass ratio, carries out vacuum and face；
(2) wheat flour, wheat aleurone layer 60:40 in mass ratio are mixed, then is mixed with water 100:42 in mass ratio, carried out
Vacuum and face；The mass ratio of the dough A and dough B is 6:1；
In step (1) and step (2), the vacuum and noodles part: vacuum degree is -75KPa, first with high-speed stirred 3min,
Again to stir at low speed 6min；
(3) calendering, primary curing respectively；
Divide gained dough A equally two parts, rolled respectively, once cured, obtains first part of face band, third part face band；
Gained dough B is rolled, is once cured, second part of face band is obtained；
Described first part, third part dough calendering number be 4 times, roll with a thickness of 4cm；
The additive amount of the aleurone is the 10% of noodles gross mass.
Second part of dough calendering number is 6 times, is rolled with a thickness of 1.1cm.
First part of face band: second part of face band: the thickness ratio 3.5:1.1:3.5 of third part face band.
The cooking conditions are as follows: 25 DEG C of temperature, time 40min.
(4) compound calendering, post cure；
By first part of face band: second part of face band: band compound calendering in third part face carries out post cure.
The post cure condition are as follows: 28 DEG C of temperature, time 25min.
(5) continuous calendering, section.
The number of the continuous calendering is 4 times, is rolled with a thickness of 1.8cm.
Embodiment 3
The present embodiment provides a kind of processing methods of compound noodles, comprising:
(1) wheat flour is mixed with water 100:33 in mass ratio, carries out vacuum and face；
(2) wheat flour, wheat aleurone layer 65:35 in mass ratio are mixed, then is mixed with water 100:39 in mass ratio, carried out
Vacuum and face；The mass ratio of the dough A and dough B is 3:1；
In step (1) and step (2), the vacuum and noodles part: vacuum degree is -100KPa, first with high speed in stirring
4min, then to stir at low speed 7min；
(3) calendering, primary curing respectively；
Divide gained dough A equally two parts, rolled respectively, once cured, obtains first part of face band, third part face band；
Gained dough B is rolled, is once cured, second part of face band is obtained；
Described first part, third part dough calendering number be 5 times, roll with a thickness of 3cm；
The additive amount of the aleurone is the 50% of second part of dough quality.
Second part of dough calendering number is 6 times, is rolled with a thickness of 2cm.
First part of face band: second part of face band: the thickness ratio 3:2:3 of third part face band.
The cooking conditions are as follows: 30 DEG C of temperature, time 20min.
(4) compound calendering, post cure；
By first part of face band: second part of face band: band compound calendering in third part face carries out post cure.
The post cure condition are as follows: 25 DEG C of temperature, time 40min.
(5) continuous calendering, section.
The number of the continuous calendering is 4 times, is rolled with a thickness of 2cm.
Compliance test result
The compound noodles of aleurone that method obtains are made by mixing in 1 gained aleuron layer laminate composite surface item of embodiment and routine
The 10% of noodles gross mass (aleurone quality be), fine-flour noodles, wholewheat flour noodles are from color, texture characteristic and boiling
Three aspect of loss compares, as Figure 2-Figure 5, as a result as follows:
1, color
Noodle color is measured using color difference meter, is characterized with L*, a*, b*:
L* represents shading value (black and white), and L* is bigger, and brightness is bigger；
A* represents red green, and a* is bigger, and red scale value is bigger；
B* represents champac color, and b* is bigger, and yellow value degree is bigger.
As a result see Fig. 2.A, b, c, d indicate the significance of difference in Fig. 2, and letter is different to indicate significant difference (p < 0.05), under
Together.
As shown in Figure 2, the compound aleurone noodle color of 1 lamination of embodiment is significantly better than common aleurone noodles and wholemeal
Noodles illustrate the color that aleurone noodles can be significantly improved using lamination complex method of the invention.
2、TPA
See Fig. 3.
(1) hardness of 1 lamination aleurone noodles of embodiment is with common aleurone noodles, the whole wheat flour noodle hardness of mixing without aobvious
Sex differernce is write, and is all significantly higher than fine-flour noodles；
(2) four kinds of noodles viscous forces are without significant difference；
(3) 1 lamination aleurone noodles elasticity of embodiment and common mixing aleurone noodles are significantly higher than complete without significant difference
Flour noodles and pure white flour noodle；
(4) the deadlocked property of 1 lamination aleurone noodles of embodiment and chewiness are substantially less than common mixing aleurone noodles, high
In whole wheat flour noodle and pure white flour noodle.
3, measurement is stretched
See Fig. 4.Peak load, peak deformation amount, the stretching function of the compound aleurone noodles of 1 lamination of embodiment are substantially less than general
Logical mixing aleurone noodles, there was no significant difference with whole wheat flour noodle fine grits noodles wheat noodles.
4, cooking loss
See Fig. 5.The compound aleurone noodles cooking loss of 1 lamination of embodiment and common mixing aleurone noodles, substantially less than
Pure white flour noodle and whole wheat flour noodle.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (9)
1. a kind of preparation method of the compound noodles containing wheat aleurone layer characterized by comprising
(1) by wheat flour and water 100:(25-45 in mass ratio) it mixes, vacuum and face obtain dough A；
(2) separately wheat flour is taken to mix with wheat aleurone layer, gained mixed powder is mixed with water again, and vacuum and face obtain dough B；Institute
The mass ratio for stating the dough A and dough B is (1:1) to (6:1)；
(3) roll, cure；
Divide dough A equally two parts, respectively row calendering, primary curing, as first part of face band, third part face band；
Dough B is rolled, is once cured, as second part of face band；
(4) compound calendering, post cure；
By first part of face band, second part of face band, the compound calendering in order of third part face band, post cure is carried out；
(5) continuous calendering, section to get.
2. preparation method according to claim 1, which is characterized in that in step (1), the vacuum and noodles part: vacuum
Degree is -50--100KPa.
3. preparation method according to claim 1 or 2, which is characterized in that in step (2), the wheat flour, wheat aleurone
Layer is with water (50-80) in mass ratio: (20-50): (30-45) is mixed.
4. preparation method according to claim 1 to 3, which is characterized in that in step (2), the dough A with it is described
The mass ratio of dough B is (1:1) to (3:1).
5. preparation method according to claim 1 to 4, which is characterized in that in step (3), described first part, third
Part face band calendering number is 1-5 times, is rolled with a thickness of 1-4cm；Second part of face band calendering number is 3-8 times, rolls thickness
For 0.1-3cm, preferably 0.5-3cm.
6. -5 any preparation method according to claim 1, which is characterized in that in step (3), a cooking conditions
Are as follows: 20-30 DEG C of temperature, time 5-45min.
7. -6 any preparation method according to claim 1, which is characterized in that in step (4), the post cure condition
Are as follows: 20-30 DEG C of temperature, time 10-60min.
8. -7 any preparation method according to claim 1, which is characterized in that in step (5), time of the continuous calendering
Number is 2-7 times, is rolled with a thickness of 1-3cm.
9. the compound noodles containing wheat aleurone layer made from any the method for claim 1-8.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112715834A (en) * | 2020-12-29 | 2021-04-30 | 中国农业科学院农产品加工研究所 | Method for modifying wheat aleurone layer powder and product thereof |
| CN115119924A (en) * | 2021-03-24 | 2022-09-30 | 深圳市伊都食品有限公司 | Preparation method of colored semi-dry noodles and noodle belt composite rolling device |
| CN115119925A (en) * | 2021-03-24 | 2022-09-30 | 深圳市伊都食品有限公司 | Preparation method of colored raw wet noodles and noodle belt composite calendering device |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715834A (en) * | 2020-12-29 | 2021-04-30 | 中国农业科学院农产品加工研究所 | Method for modifying wheat aleurone layer powder and product thereof |
| CN112715834B (en) * | 2020-12-29 | 2022-05-24 | 中国农业科学院农产品加工研究所 | Method for modifying wheat aleurone layer powder and product thereof |
| CN115119924A (en) * | 2021-03-24 | 2022-09-30 | 深圳市伊都食品有限公司 | Preparation method of colored semi-dry noodles and noodle belt composite rolling device |
| CN115119925A (en) * | 2021-03-24 | 2022-09-30 | 深圳市伊都食品有限公司 | Preparation method of colored raw wet noodles and noodle belt composite calendering device |
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Application publication date: 20190521 |