CN109924421B - Preparation method of extruded malt flour noodles - Google Patents
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Abstract
The invention discloses a preparation method of extruded malt meal noodles, which comprises the following steps: pulverizing germinated wheat, and sieving to obtain malt powder; soaking noodle raw materials in water, filtering, pulverizing, and sieving to obtain noodle raw powder; mixing the malt flour and the raw noodle flour, adding water, and stirring to be viscous to obtain a mixed material; and heating and extruding the mixed material by adopting an extruder and making noodles, thus obtaining the malt flour extruded noodles. In the process of processing noodles by using the extruder, the problems of granular appearance and rough edible mouthfeel of noodles caused by addition of the malt flour are solved through the heating and shearing action of the extruder, so that the problem that the malt flour noodles added with the malt flour are difficult to produce by using the traditional noodle making process is solved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of extruded malt flour noodles.
Background
The noodles are made up of cereal flour, wheat flour, water and cutting or pressing, or rolling or stretching into strips (narrow or wide, flat or round) by kneading, pulling or kneading, and features rich varieties and varieties. The delicious noodles are almost mild and chewy, and develop the flavor of the cooked wheaten food to the utmost. However, the noodles contain a large amount of starch, which is easily decomposed into saccharides, and are not suitable for many patients with diabetes and hyperglycemia.
The germinated wheat flour is whole flour obtained by drying and crushing wheat after germination, and is rich in dietary fiber; the germinated wheat flour has higher contents of fat, vitamins, minerals, lysine, etc. than ordinary wheat flour which has not been germinated. The wheat malt has various health care functions, is cool in nature, sweet and salty in taste, and has the effects of harmonizing stomach, relieving flatulence, promoting urination, clearing damp, promoting the production of body fluid, moistening dryness, tonifying qi, relieving chest stuffiness and the like. Researches show that the germination can increase the content of gamma-aminobutyric acid (GABA) in wheat, and the GABA has various effects of reducing blood pressure and blood sugar, enhancing brain activity, promoting alcohol metabolism (sobering) and the like. The germinated wheat flour is added into the raw materials for making the noodles, and the noodles rich in the malt flour are correspondingly made, so that the nutritional value of the noodles is favorably improved, and the problem that a part of consumers are not suitable for eating more can be solved.
Disclosure of Invention
The invention mainly aims to provide a preparation method of malt flour extruded noodles, and aims to provide a method for preparing malt flour noodles.
In order to achieve the above object, the present invention provides a method for preparing extruded malt flour noodles, comprising the steps of:
pulverizing germinated wheat, and sieving to obtain malt powder;
soaking noodle raw materials in water, filtering, pulverizing, and sieving to obtain noodle raw powder;
mixing the malt flour and the raw noodle flour, adding water, and stirring to be viscous to obtain a mixed material;
and heating and extruding the mixed material by adopting an extruder and making noodles, thus obtaining the malt flour extruded noodles.
Preferably, the step of pulverizing the sprouted wheat and sieving to obtain the sprouted wheat flour comprises:
the germination rate of the germinated wheat is 15-25%; and/or, the sieving is 80-100 mesh sieving.
Preferably, the step of soaking the noodle raw material in water, draining, then crushing and sieving to obtain the noodle raw powder comprises:
the amylose content of the noodle raw material is greater than 25%; and/or, the sieving is 80-100 mesh sieving.
Preferably, the step of soaking the noodle raw material in water, filtering, then crushing and sieving to obtain the noodle raw powder comprises:
the noodle raw material includes at least one of long-shaped rice, mung bean and high amylose corn.
Preferably, the step of mixing the malt flour and the noodle raw flour, adding water, and stirring until the mixture is sticky to obtain a mixed material is as follows:
the mass parts of the malt flour, the noodle raw powder and the water are respectively 300-350 parts, 350-400 parts and 400-450 parts.
Preferably, the step of mixing the malt flour and the raw noodle flour, adding water, and stirring until the mixture is viscous to obtain a mixed material comprises:
and mixing the malt flour and the raw noodle flour, adding water, stirring to be viscous, and standing for 8-15 min to obtain a mixed material.
Preferably, it is right to adopt the extruder the misce bene heats extrusion and noodle preparation, makes the step of malt flour extrusion noodle, includes:
and (3) feeding the mixed material into an extruder for extrusion, and cutting off the mixed material when extruding 15-30 cm to obtain malt flour extruded noodles, wherein the parameters of the extruder are set as follows: the feeding speed is 7-9 kg/h, the heating temperature is 90-96 ℃, and an air blowing device is arranged at the outlet of the extruder.
Preferably, the extruder is used for heating and extruding the mixed material and making noodles, and after the step of preparing the malt flour extruded noodles, the method further comprises the following steps:
and aging the malt meal extruded noodles at the temperature of 4-8 ℃ for 20-60 h, and storing.
According to the technical scheme provided by the invention, in the process of processing the noodles by adopting the extruder, the problems of granular appearance and rough edible mouthfeel of the noodles caused by adding the malt flour are solved through the heating and shearing action of the extruder, so that the problem that the malt flour noodles added with the malt flour are difficult to produce by adopting the traditional noodle making process is solved.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other related drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic flow chart illustrating an embodiment of a method for preparing extruded malt flour noodles according to the present invention.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The germinated wheat flour is added into the raw materials for making the noodles, and the noodles rich in the malt flour are correspondingly made, so that the nutritional value of the noodles is favorably improved, and the problem that a part of consumers are not suitable for eating more can be solved. In order to solve the above problems, the present invention provides a method for preparing extruded malt flour noodles, which uses an extruder to produce noodles, and fig. 1 shows an embodiment of the method for preparing extruded malt flour noodles according to the present invention. Referring to fig. 1, in this embodiment, the method for preparing extruded malt flour noodles includes the following steps:
s10, crushing and sieving the germinated wheat to obtain malt powder;
the germinated wheat flour is whole flour obtained by drying and crushing wheat after germination, and is rich in dietary fiber; the germinated wheat flour has higher contents of fat, vitamins, minerals, lysine, etc. than ordinary wheat flour which has not been germinated. The wheat malt has various health care functions, is cool in nature, sweet and salty in taste, and has the effects of harmonizing stomach, relieving flatulence, promoting urination, clearing damp, promoting the production of body fluid, moistening dryness, tonifying qi, relieving chest stuffiness and the like. Researches show that the germination can increase the content of gamma-aminobutyric acid (GABA) in wheat, and the GABA has various effects of reducing blood pressure and blood sugar, enhancing brain activity, promoting alcohol metabolism (sobering) and the like. In this embodiment, the germination rate of the germinated wheat is not more than 25%, because the wheat with too high germination rate is not suitable for being pulverized into malt powder as a raw material for preparing noodles, and if the germination rate is too low, the GABA content in the malt powder is relatively low, and in a preferred embodiment of the present invention, the germination rate of the germinated wheat is more preferably 15-25%, so that the quality of the malt powder obtained by pulverization is better and the GABA content is higher. In the specific implementation of the step S10, a universal high-speed pulverizer can be adopted to pulverize the germinated wheat, and then the pulverized material of the germinated wheat is sieved by a sieve of 80-100 meshes to obtain the germinated wheat powder with the particle size of less than 0.18mm and uniform size distribution for later use.
Step S20, soaking the noodle raw material in water, filtering, crushing and sieving to obtain noodle raw powder;
generally, wheat flour is usually selected as a raw material for preparing the noodles, the noodles are easy to process and shape, the prepared noodles have good appearance and taste, and wide or narrow noodles can be prepared by adding water and kneading dough in the preparation process, slicing and slitting treatment are carried out, but in the technical scheme provided by the invention, malt flour is selected to be compounded with long-shaped rice flour, mung bean flour or corn flour, the rough taste of the malt flour is improved by the long-shaped rice flour, mung bean flour and corn flour, correspondingly, in the embodiment, at least one of the long-shaped rice flour, mung bean flour and high amylose corn can be selected as the noodle raw material, any one of the three substances can be selected, or a combination of any two or three of the substances can be selected as the noodle raw material, and the noodle raw material is obtained by soaking and crushing treatment.
Preferably, the noodle raw material is selected specifically, and more preferably, long-grain rice, mung bean or high-quality starch corn having an amylose content of more than 25% is selected as the raw material, so that the produced malt flour noodle has better cooking performance and eating mouthfeel. In the specific implementation of the step S20, a universal high-speed pulverizer can be used for pulverizing the raw materials, and then the pulverized materials are sieved by a sieve of 80-100 meshes to correspondingly obtain raw noodle flour with a particle size similar to that of the malt flour for later use, so that the two kinds of flour can be mixed fully and uniformly easily in the next step of raw material mixing.
Step S30, mixing the malt flour and the raw noodle flour, adding water, and stirring to be viscous to obtain a mixed material;
in this embodiment, the parts by mass of the malt flour, the noodle raw powder and the water are 300 to 350 parts, 350 to 400 parts and 400 to 450 parts, respectively. The preparation method comprises the steps of weighing raw material components according to a ratio, mixing the malt flour and the raw noodle flour, adding water into the mixed flour, fully stirring until the materials are viscous, standing for 8-15 min, and dispersing water in solid materials uniformly to obtain mixed flour.
And S40, heating and extruding the mixed material by adopting an extruder and making noodles, so as to obtain the malt meal extruded noodles.
Compared with the traditional mode that the steps of dough kneading, rolling, slicing, slitting and the like are required, the preparation method of the malt flour extruded noodles provided by the invention is relatively simple, and the industrial production is easier to realize. In the process of processing the noodles by adopting the extruder, the problems of granular appearance and rough edible taste of the noodles caused by adding the malt flour are solved by the heating and shearing action of the extruder, so that the problem that the malt flour noodles added with the malt flour are difficult to produce by adopting the traditional noodle making process is solved, and on the other hand, after the heating and shearing action of the extruder is carried out, compared with the traditional malt flour noodles, the prepared malt flour extruded noodles are moderate in alpha-amylase content and part of starch is gelatinized, so that the noodles have better cooking performance, and are represented by higher descending value, shorter time required during cooking, lower cooking loss rate and better edible taste after cooking.
Step S40 may be performed in the following manner in a specific operation: and (2) feeding the mixed material into an extruder for extruding, cutting the mixed material when extruding 15-30 cm, arranging an air blowing device at an outlet of the extruder, and quickly drying and cooling the noodles extruded from a neck die so as to avoid noodle bonding, namely, successfully preparing the malt flour extruded noodles, wherein the parameters of the extruder are as follows: the feeding speed is 7-9 kg/h, and the heating temperature is 90-96 ℃.
The malt flour extruded noodles extruded from the extruder can be directly cooked and eaten as instant fresh wet noodles, the cooking time is about 1-2 min, and if the fresh wet noodles are not directly eaten, the noodles are stored after being aged. Further, the steps of aging the extruded malt flour noodles obtained by extrusion and then storing the extruded malt flour noodles are as follows: and aging the malt meal extruded noodles at the low temperature of 4-8 ℃ for 20-60 h, and storing. Therefore, the aged malt flour extruded noodles can be stored for a certain time, the shelf life of the malt flour noodles is prolonged, the malt flour noodles can be directly taken out to be steamed for eating when needed, and the steaming time is the same as that required by direct steaming for eating after extrusion.
Compared with the traditional mode that the steps of dough kneading, rolling, slicing, slitting and the like are required, the preparation method of the malt flour extruded noodles provided by the invention is relatively simple, and the industrial production is easier to realize. In the process of processing noodles by using the extruder, the problems of granular appearance and rough edible mouthfeel of the noodles caused by addition of malt flour are solved by the heating and shearing action of the extruder, so that the problem that the malt flour noodles added with the malt flour are difficult to produce by using the traditional noodle making process is solved, and on the other hand, after the heating and shearing action of the extruder, the prepared malt flour extruded noodles have moderate alpha-amylase content and part of starch is gelatinized compared with the traditional malt flour noodles, so that the prepared malt flour extruded noodles have better cooking performance, the landing value is higher, the time required during cooking is shorter, the cooking loss rate is lower, and the edible mouthfeel after cooking is better; the prepared malt flour extruded noodles have higher GABA content and richer nutrition, can be directly cooked for eating, and also can be stored after simple aging treatment, thereby being beneficial to prolonging the shelf life of the malt flour noodles.
The technical solutions of the present invention are further described in detail below with reference to specific examples and drawings, it should be understood that the following examples are merely illustrative of the present invention and are not intended to limit the present invention.
Example 1
(1) Crushing germinated wheat with a germination rate of 25% by adopting a universal high-speed crusher, and then sieving by using a 80-mesh sieve to obtain malt flour for later use;
(2) Soaking early long-shaped rice with 30% of amylose in water for 12h, filtering, drying, pulverizing, and sieving with 80 mesh sieve to obtain long-shaped rice flour;
(3) Weighing 350g of long-shaped rice flour, 300g of malt flour and 400g of purified water, mixing the long-shaped rice flour and the malt flour, adding the purified water, stirring to be viscous, and standing for 10min to obtain a mixed material;
(4) Sending the mixed material into an extruder to make noodles, cutting every 20cm of the mixed material when extruding, adjusting the air blowing amount at the outlet of the extruder, quickly drying and cooling the noodles extruded from the neck mold without easy bonding, and preparing extruded malt flour noodles, wherein the parameters of the extruder are set as: the feed rate was 8kg/h and the heating temperature was 95 ℃.
Example 2
(1) Crushing the germinated wheat with the germination rate of 20% by adopting a universal high-speed crusher, and then sieving the crushed wheat with a 100-mesh sieve to obtain malt powder for later use;
(2) Soaking early long-shaped rice with amylose content of 35% in water for 12h, filtering, drying, pulverizing, and sieving with 80 mesh sieve to obtain long-shaped rice flour for use;
(3) Weighing 400g of long-shaped rice flour, 350g of malt flour and 450g of purified water, mixing the long-shaped rice flour and the malt flour, adding the purified water, stirring to be viscous, and standing for 8min to obtain a mixed material;
(4) Carry out the noodless preparation in sending into the extruder with the misce bene, cut when every extrudes 15cm to the blast volume in adjustment extruder exit makes the noodless rapid draing cooling of extruding from the bush and be difficult for bonding, makes malt flour extrusion noodless, and wherein, the parameter setting of extruder is: the feed rate was 8kg/h and the heating temperature was 96 ℃.
Example 3
(1) Crushing germinated wheat with a germination rate of 15% by adopting a universal high-speed crusher, and then sieving by using a 100-mesh sieve to obtain malt powder for later use;
(2) Soaking mung beans with 30% of amylose in water for 18h, filtering, drying, crushing, and sieving with a 80-mesh sieve to obtain mung bean powder for later use;
(3) Weighing 380g of mung bean powder, 320g of malt flour and 440g of purified water, mixing the long-shaped rice flour and the malt flour, adding the purified water, stirring to be viscous, and standing for 15min to obtain a mixed material;
(4) Carry out the noodless preparation in sending into the extruder with the misce bene, cut when every extrudes 20cm to the blast volume in adjustment extruder exit makes the noodless rapid draing cooling of extruding from the bush and be difficult for bonding, makes malt flour extrusion noodless, and wherein, the parameter setting of extruder is: the feed rate was 7kg/h and the heating temperature was 90 ℃.
Example 4
(1) Crushing the germinated wheat with the germination rate of 20% by adopting a universal high-speed crusher, and then sieving the crushed wheat with a 80-mesh sieve to obtain malt powder for later use;
(2) Soaking high amylose corn with 30% of amylose content in water for 12h, filtering, drying, pulverizing, and sieving with 80 mesh sieve to obtain corn flour for use;
(3) Weighing 350g of corn flour, 350g of malt flour and 430g of purified water, mixing the long-shaped rice flour and the malt flour, adding the purified water, stirring to be viscous, and standing for 12min to obtain a mixed material;
(4) Carry out the noodless preparation in sending into the extruder with the misce bene, cut when every extrudes 25cm to the blast volume in adjustment extruder exit makes the noodless rapid draing cooling of extruding from the bush and be difficult for bonding, makes malt flour extrusion noodless, and wherein, the parameter setting of extruder is: the feed rate was 9kg/h and the heating temperature was 92 ℃.
Example 5
(1) Crushing the germinated wheat with the germination rate of 25% by adopting a universal high-speed crusher, and then sieving the crushed wheat with a 80-mesh sieve to obtain malt powder for later use;
(2) Soaking early long-shaped rice with amylose content of 40% in water for 12h, filtering, drying, pulverizing, and sieving with 80 mesh sieve to obtain long-shaped rice flour for use;
(3) Weighing 365g of long-shaped rice flour, 330g of malt flour and 410g of purified water, mixing the long-shaped rice flour and the malt flour, adding the purified water, stirring to be viscous, and standing for 10min to obtain a mixed material;
(4) Sending the mixed material into an extruder to make noodles, cutting every 30cm of the mixed material when extruding, adjusting the air blowing amount at the outlet of the extruder, quickly drying and cooling the noodles extruded from the neck mold without easy bonding, and preparing extruded malt flour noodles, wherein the parameters of the extruder are set as: the feed rate was 8kg/h and the heating temperature was 94 ℃.
The malt flour extruded noodles prepared in the comparative example and each of the above examples were tested for the content of nutrients, cooking quality and sensory evaluation, respectively, using commercially available wheat noodles as the comparative example, and the methods and results were as follows:
(1) Ingredient content test
The wheat noodles of the comparative example and the malt flour extruded noodles prepared in the example were each taken 100g, and GABA content thereof was measured, and the results are shown in table 1 below.
Table 1 GABA content test results in noodles
As can be seen from the test results in table 1, the malt flour extruded noodles prepared in the embodiment of the present invention are rich in GABA and nutrients, and thus have a certain health function, compared with commercially available wheat noodles; meanwhile, compared with the GABA content in the malt flour, the GABA content in the malt flour extruded noodles is not too much, and the GABA loss is not caused, so that the GABA content of the produced malt flour extruded noodles is relatively high.
(2) Sensory evaluation
The boiled noodles were placed on a clean dish, and a taste panel consisting of 10 classmates trained in sensory evaluation was evaluated according to the rating standards in SB/T10137-1993 wheat flour for noodles with appropriate modification, the rating standards and items are shown in Table 2 below, and the rating results are shown in Table 3 below.
TABLE 2 organoleptic evaluation criteria for noodles
(3) Cooking quality and sensory testing
The results of the physicochemical properties measured according to SB/T10069-92 are shown in Table 3 below.
Table 3 noodle quality test results
As can be seen from the test results in table 3, the extruded malt flour noodles prepared according to the examples of the present invention have a lower breaking rate, a shorter cooking time, a higher drop value, a lower cooking loss rate, a higher sensory rating, and a better eating quality than commercially available wheat noodles because the extruded malt flour noodles have partially gelatinized starch during the extrusion process using an extruder, thus requiring a shorter cooking time and having a lower cooking loss rate, and the eating quality of the malt flour noodles is improved by the combination of the malt flour with the indica, mung, or high amylose corn flour.
The above is only a preferred embodiment of the present invention, and it is not intended to limit the scope of the invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall be included in the scope of the present invention.
Claims (4)
1. A preparation method of extruded malt meal noodles is characterized by comprising the following steps:
crushing germinated wheat and sieving to obtain malt powder, wherein the germinated wheat crushing is formed by drying and crushing germinated wheat;
soaking a noodle raw material in water, filtering, crushing and sieving, wherein the amylose content of the noodle raw material is 30-40% to obtain noodle raw powder, and the noodle raw material comprises at least one of long-shaped rice, mung bean and high-amylose corn;
mixing the malt flour and the raw noodle flour, adding water, stirring to be viscous, and standing for 8-15 min to obtain a mixed material;
and (3) feeding the mixed material into an extruder for extruding, and cutting off the mixed material every time 15-30 cm is extruded to obtain malt meal extruded noodles, wherein the parameters of the extruder are set as follows: the feeding speed is 7-9 kg/h, the heating temperature is 90-96 ℃, and an air blowing device is arranged at the outlet of the extruder;
the mass parts of the malt flour, the noodle raw powder and the water are 300-350 parts, 350-400 parts and 400-450 parts respectively;
the germination rate of the germinated wheat is 15-25%.
2. The method for preparing extruded malt flour noodles according to claim 1, wherein the step of pulverizing the germinated wheat and sieving to obtain the malt flour comprises:
the sieving is to sieve the mixture by 80 to 100 meshes.
3. The method for preparing malt flour extruded noodles according to claim 1, wherein the step of soaking the noodle raw material in water, draining, pulverizing and sieving to obtain the noodle raw powder comprises:
the sieving is to sieve the mixture by 80 to 100 meshes.
4. The method for preparing malt flour extruded noodles according to claim 1, wherein the step of heating-extruding the mixture and making noodles using an extruder to prepare malt flour extruded noodles further comprises:
and aging the malt meal extruded noodles at the temperature of 4-8 ℃ for 20-60 h, and storing.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1561754A (en) * | 2004-03-31 | 2005-01-12 | 中国农业科学院农产品加工研究所 | Noodle processing method |
| CN1915086A (en) * | 2006-06-16 | 2007-02-21 | 李永新 | Appetitive stomachic health care food |
| KR20150111666A (en) * | 2014-03-26 | 2015-10-06 | 주식회사 한영식품 | Noodle containing barley sprout and process for preparing the same |
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| CN104839564B (en) * | 2015-05-19 | 2018-10-19 | 中国农业科学院农产品加工研究所 | A kind of extruding noodles and its production method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561754A (en) * | 2004-03-31 | 2005-01-12 | 中国农业科学院农产品加工研究所 | Noodle processing method |
| CN1915086A (en) * | 2006-06-16 | 2007-02-21 | 李永新 | Appetitive stomachic health care food |
| KR20150111666A (en) * | 2014-03-26 | 2015-10-06 | 주식회사 한영식품 | Noodle containing barley sprout and process for preparing the same |
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| Title |
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| 小麦芽粉对面条品质影响的研究;张剑等;《河南工业大学学报》;20060430;第27卷(第2期);1.3.1和1.3.2 * |
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