CN109874954A - A kind of glutinous wheat noodles of purple and preparation method thereof - Google Patents
A kind of glutinous wheat noodles of purple and preparation method thereof Download PDFInfo
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- CN109874954A CN109874954A CN201910298359.4A CN201910298359A CN109874954A CN 109874954 A CN109874954 A CN 109874954A CN 201910298359 A CN201910298359 A CN 201910298359A CN 109874954 A CN109874954 A CN 109874954A
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Abstract
The invention belongs to noodle product processing technique fields, and in particular to a kind of glutinous wheat noodles of purple and preparation method thereof, common wheat flour and purple glutinous wheat flour example 3:1 in mass ratio are uniformly mixed, and high-pressure nozzle is sprayed at mixed flour surface, using moderate-speed mixer；The curing post-calendering of dough forms, and steams face, and quantitative stripping and slicing packs after impregnating face block；Evacuate gas-flow closure, sterilization, cooling, heat preservation inspection.The noodles of Waxy wheat production apparent state compared with common wheat is good, increases ductility, increases the elastic and restorative of noodles, improves noodles edible quality, noodles are neither too hard, nor too soft, and palatability is good；Noodles are in chewing Shi Yaoyou bite, high resilience, tasty and refreshing, do not stick tooth, and mouthfeel is smooth when trial test, has wheat fragrance.
Description
Technical field
The invention belongs to noodle product processing technique fields, and in particular to a kind of glutinous wheat noodles of purple and preparation method thereof.
Background technique
Purple Nuo Mai168Shi Chengdu Inst. of Biology, Chinese Academy of Sciences uses the technologies such as biochemical and molecular marker assisted selection,
New product wheat, acquisition National Botanical New variety protection power in 2016 are formed in conjunction with strange land plus for raising technology and pedigree method breeding
(CNA20130181.2).Compared with conventional wheat, purple glutinous 168 plant of wheat is purple, and amylopectin accounts in seed starch
98.32%, it is rich in anthocyanidin.Anthocyanidin has the function of preventing and alleviating aging for human body.Long-term consumption contains anthocyanidin
Food, can play the role of enhance immune system ability plays pre- anti-cancer.Structural principle and battalion according to purple glutinous wheat 168
Mechanism is supported, is layered mill powder-making technique, extrusion processing technique and superfine communication technique using the modern times, is guaranteeing nutritional ingredient
Under the premise of, flour extraction is improved, the stability of wholemeal is improved, reduces wholemeal harsh feeling, improves flour quality, improves flour
Edible quality and baking quality.
The unique physicochemical property of purple glutinous wheat 168 determines that it has stronger anti-aging property, but it is strong to be gelatinized water swelling power
Disadvantage limits it and is not suitable for that noodles are fabricated separately with glutinous 168 flour of wheat of pure purple.But purple glutinous wheat 168 is because of its unique color, glutinous
Property mouthfeel, be rich in the features such as anthocyanidin nutritional ingredient, be the noodles of great exploitation potential with powder.It is special to meet different flour-made foods
Different property requirements improve whiteness, mellowness, retarding ageing.
Summary of the invention
In view of the above technical problems, the invention discloses glutinous wheat noodles of a kind of purple and preparation method thereof.
The specific technical proposal is:
A kind of glutinous wheat noodles of purple are made of common wheat flour and purple glutinous wheat flour according to mass ratio 3:1.The glutinous wheat of the purple
Noodles preparation method, comprising the following steps:
(1) common wheat flour and purple glutinous wheat flour example 3:1 in mass ratio are uniformly mixed；
(2) it adjusts powder: adjusting at the water inlet of powder machine with high-pressure nozzle, keeping water fog-like, mixed flour surface is sprayed at, in
Speed stirring；
Use 5 degree of hardness softening water process below；Amount of water control adjusts powder the 35%~40% of mixed flour quality
At 15~20 minutes, dough temperature was 28~30 DEG C for time control.
(3) curing of dough: control was at 30~40 minutes；
(4) calendering formation: using rounded face knife, and noodle diameter is greater than 1.25 millimeters；
(5) it steams face: steaming the control of face time at 3~5 minutes, 95~98 DEG C of temperature；
(4) quantitative stripping and slicing: cutting of fixed quantity is carried out according to packing instructions, the weight error of face block should be controlled in ± 5 grams of ranges
It is interior；
(5) it impregnates face block: using the method for direct impregnation, i.e., the face block cooked being subjected to several tens of seconds in protection liquid
Dipping；
(6) it packs；
(7) it evacuates gas-flow closure: using vacuum packaging machine, gas source CO2Or N2；When evacuating inflation, aeration quantity control
System is in packaging bag volume 15%~20%.
(8) it sterilizes, is cooling, heat preservation checks: being sterilized using high temperature boiling.In sterilization and cooling procedure, add backpressure device,
Sterilization conditions are as follows: 115 DEG C, 30 minutes.
(9) sampling is placed at 37 DEG C and keep the temperature one week, such as phenomenon without exception, can be fitted into carton or paper bowl carry out it is secondary
Packaging.
The noodles of Waxy wheat production apparent state compared with common wheat is good, smooth, viscosity.Common wheat and Waxy wheat
In mixed flour, lower Waxy wheat adding proportion is unobvious to the dough characters improvement of common wheat, and higher ratio
30% can reduce common wheat enhanced stretch resistance, increase ductility, and extension area and pulling force than number be also it is suitable, can also drop
Hardness, adherence, the deadlocked property of bottom surface item increase the elasticity and restorative, raising noodles edible quality of noodles.
The gelatinization of starch is the necessary link of food that boils, and influences the quality characteristic of pastries.The purple Waxy wheat of addition 30%
After glutinous flour, gelatinization viscosity characteristic can be improved, and be conducive to the improvement of noodle quality, noodles Quality advance significantly improves.It produces
Noodle color it is bright, surface state structure is fine and smooth, and noodles are neither too hard, nor too soft, and palatability is good；Noodles are in chewing Shi Yaoyou bite, richness
Flexible, tasty and refreshing, do not stick tooth, mouthfeel is smooth when trial test, has wheat fragrance.
The addition of waxy wheat flour is affected to toughness, stickiness, slickness and the overall score in the sensory evaluation of noodles, and
Noodle color and food flavor are influenced smaller.Shape is neat, and internal noodles are without adhesion, broken and swelling phenomena, and surface is smooth, thickness
It is almost the same.It, should be without obvious broken strip, drafting phenomenon after noodles rehydration.
The invention discloses a kind of glutinous wheat noodles preparation methods of purple, which is characterized in that and water content > 60%, NaCl≤
2.0%, pH value < 4.5, rehydration time≤3 minute, the shelf-life was at 180 days or so.
Specific embodiment
It is described in conjunction with the embodiments the specific technical solution of the present invention.
Preparation method process of the invention are as follows: supplementary material handles → adjust powder → dough rest → calendering formation → steaming face → cold
But → quantitative stripping and slicing → face block dipping → pack → vacuum gas filling sealing → sterilization → cooling → heat preservation inspection → mounted box (bowl) →
Finished product.
Specific step are as follows:
Supplementary material: the common wheat flour and purple glutinous wheat 168 that Ying Xuanyong gluten content is high, biceps is strong, ash content is low are waxy small
3:1 is uniformly mixed wheat flour in proportion.Flour should be sieved impurity elimination, while use 5 degree of hardness softening water process below.
Adjust powder: adjusting powder is an important link in entire flour process, and the quality of flour mixing uniformity is straight
Connect the quality for influencing product.Flour uniform water absorption needs to add a high-pressure nozzle at tune powder machine water inlet simultaneously, keeps water fog-like, sprays
It is sprinkled upon flour surface, sufficiently contacts, mix with flour, to accelerate the absorption speed of flour, is conducive to the formation of gluten network,
Amount of water in dough should be adjusted according to the flour of different quality, in order to make to be easy curing during the face Kuai Zheng of face,
Under the premise of not influencing calendering formation, water consumption should be increased as far as possible, so that protein sufficiently absorbs water and formed the gluten of high quality
Network.Amount of water control is 35%~40%, and for flour mixing time general control at 15~20 minutes, dough temperature was 28~30 DEG C,
Using moderate-speed mixer.
The curing of dough: the purpose of curing is to make hydrone to eliminate the internal stress that dough generates in whipping process
The inside for penetrating into protein colloid particle to the maximum extent is further formed the network organization of gluten, the length of curing time
It is related to the effect of curing, the time of curing is longer, and gluten network is formed better, and curing time general control is at 30~40 points
Clock.
Calendering formation: shut out dough sheet thickness it is uniform, it is flat and smooth, without edge damage hole, uniform color is consistent and has certain
Toughness and intensity, using circular face knife, noodle diameter is greater than 1.25 millimeters, and ripple should not be too close when noodles folding flower, equal
It is even consistent, in favor of the noodles amount of cure uniformity steamed.
Steaming face: being appropriately extended the time of contact of steam and noodles, improves steaming face temperature.Steaming face time general control is 3~5
Minute, 95~98 DEG C of temperature.
Quantitative stripping and slicing: cutting of fixed quantity is carried out according to packing instructions, the weight error of face block should control within the scope of ± 5 grams.
Dipping face block: using the method for direct impregnation, i.e., the face block cooked is carried out to the leaching of several tens of seconds in protection liquid
Stain can additionally make the noodles of processing have good laxity, flavor and taste to prevent noodles from bonding.
Pack: using artificial pack, when pack should retaining surface block as far as possible integrality, control the impregnation increment and of liquid
Even property, should be avoided liquid and is coated on sack, otherwise will affect airtight quality, and every bag of weight should be controlled at 200 ± 5 grams.
It evacuates gas-flow closure: using vacuum packaging machine, gas source is the CO of food grade2Or N2.When evacuating inflation, answer
Vacuum degree and aeration quantity are controlled, aeration quantity is preferably no more than 30%, and general control is 15%~20%.
Sterilization, cooling, heat preservation check: being sterilized using high temperature boiling, since bag includes some gas, sterilized
In cooling procedure, it is necessary to add backpressure device, to prevent the generation of swollen bag and broken bag phenomenon.Sterilization conditions are as follows: 115 DEG C, 30 points
Clock.Sampling, which is placed at 37 DEG C, keeps the temperature one week, such as phenomenon without exception, can be fitted into carton or paper bowl and carry out secondary package.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, the skill of the industry
Art personnel it should be appreciated that the present invention is not limited to the above embodiments, the above embodiments and description only describe
The principle of the present invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these
Changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and
Its equivalent thereof.
Claims (6)
1. a kind of glutinous wheat noodles of purple, which is characterized in that by common wheat flour and purple glutinous wheat flour according to mass ratio 3:1 system
At.
2. the glutinous wheat noodles preparation method of a kind of purple according to claim 1, which comprises the following steps:
(1) common wheat flour and purple glutinous wheat flour example 3:1 in mass ratio are uniformly mixed；
(2) it adjusts powder: adjusting at the water inlet of powder machine with high-pressure nozzle, keeping water fog-like, be sprayed at mixed flour surface, stirred using middling speed
It mixes；
(3) curing of dough: control was at 30~40 minutes；
(4) calendering formation: using rounded face knife, and noodle diameter is greater than 1.25 millimeters；
(5) it steams face: steaming the control of face time at 3~5 minutes, 95~98 DEG C of temperature；
(4) quantitative stripping and slicing: cutting of fixed quantity is carried out according to packing instructions, the weight error of face block should control within the scope of ± 5 grams；
(5) it impregnates face block: using the method for direct impregnation, i.e., the face block cooked being carried out to the leaching of several tens of seconds in protection liquid
Stain；
(6) it packs；
(7) it evacuates gas-flow closure: using vacuum packaging machine, gas source CO2Or N2；
(8) it sterilizes, is cooling, heat preservation checks: being sterilized using high temperature boiling.
3. the glutinous wheat noodles preparation method of a kind of purple according to claim 2, which is characterized in that step (2) uses 5 degree of hardness
Softening water process below；The 35%~40% of mixed flour quality, flour mixing time is controlled at 15~20 points for amount of water control
Clock, dough temperature are 28~30 DEG C.
4. the glutinous wheat noodles preparation method of a kind of purple according to claim 2, which is characterized in that step (7) is evacuating inflation
When, aeration quantity is controlled in packaging bag volume 15%~20%.
5. the glutinous wheat noodles preparation method of a kind of purple according to claim 2, which is characterized in that step (8) sterilization and it is cold
But during, add backpressure device, sterilization conditions are as follows: 115 DEG C, 30 minutes.
6. the glutinous wheat noodles preparation method of a kind of purple according to claim 2, which is characterized in that further include step (9) sampling
It is placed at 37 DEG C and keeps the temperature one week, such as phenomenon without exception, can be fitted into carton or paper bowl and carry out secondary package.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110835591A (en) * | 2019-12-19 | 2020-02-25 | 成都大美种业有限责任公司 | Purple glutinous wheat white spirit and brewing method thereof |
| CN112369559A (en) * | 2020-11-11 | 2021-02-19 | 滕州市新东谷面粉有限公司 | Purple glutinous noodles and preparation method thereof |
| CN112515095A (en) * | 2020-12-25 | 2021-03-19 | 滕州市新东谷面粉有限公司 | Potato compound powder and preparation method thereof |
| CN112741194A (en) * | 2020-03-19 | 2021-05-04 | 中国科学院成都生物研究所 | Purple glutinous wheat flower candy |
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| CN102160619A (en) * | 2011-02-15 | 2011-08-24 | 宿迁繁唐现代农业有限公司 | Purple potato glutinous wheat noodles and preparation method thereof |
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| CN107969621A (en) * | 2017-12-01 | 2018-05-01 | 甘肃省农业工程技术研究院 | A kind of processing method of black glutinous highland barley noodles |
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Patent Citations (3)
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| CN102160619A (en) * | 2011-02-15 | 2011-08-24 | 宿迁繁唐现代农业有限公司 | Purple potato glutinous wheat noodles and preparation method thereof |
| CN107874103A (en) * | 2017-11-14 | 2018-04-06 | 河南省大程粮油集团股份有限公司 | A kind of whole wheat fresh-wet noodle flour, whole wheat fresh-wet noodle and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110835591A (en) * | 2019-12-19 | 2020-02-25 | 成都大美种业有限责任公司 | Purple glutinous wheat white spirit and brewing method thereof |
| CN112741194A (en) * | 2020-03-19 | 2021-05-04 | 中国科学院成都生物研究所 | Purple glutinous wheat flower candy |
| CN112369559A (en) * | 2020-11-11 | 2021-02-19 | 滕州市新东谷面粉有限公司 | Purple glutinous noodles and preparation method thereof |
| CN112515095A (en) * | 2020-12-25 | 2021-03-19 | 滕州市新东谷面粉有限公司 | Potato compound powder and preparation method thereof |
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