CN109997953A - Application of the modified by ultra high pressure Gluten in noodles - Google Patents
Application of the modified by ultra high pressure Gluten in noodles Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a kind of application of modified by ultra high pressure Gluten in noodles, improve the optimum processing parameter of Gluten functional characteristic by optimization, improve the dissolution of Gluten, the functional characters such as emulsification and foaming, modified Gluten has significant increasing muscle effect, the farinograph property and tensile properties that can significantly improve dough is added in the appropriate of modified wheat gluten, enhance the intensity and persistence of dough, suitable modified wheat gluten, which is added, can make noodles viscoelastic extensibility strong, the toughness of noodles can be enhanced without easy broken strip, reduction hots plate loss and prevents from attenuating, make noodles that there is high temperature resistant, there is the characteristics of bite and smooth adhesion, noodles become more chewiness, biceps enhancing, surface is more smooth and has elasticity, mouthfeel makes moderate progress, improve the quality of noodles.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of modified by ultra high pressure Gluten answering in noodles
With.
Background technique
Wheat is the main cereal crops in China, and yield is only second to rice, and the superiority and inferiority of quality and the height of yield are right
The equilibrium of supply and demand for stablizing China's grain is significant, and due to the raising of quality of life and the change of dietary structure, people are to excellent
Matter flour demand increasingly increases, meanwhile, the quantity of China's import wheat is being successively decreased, it is therefore desirable to replace import with good quality wheat
Wheat Production flour.The wheat of some kinds is not able to satisfy processing performance, needs to produce by appropriate with powder or improvement
The Flour product of high-quality out.Gluten is widely used in flour-made food, strong for the quality-improving and the nutrition that carry out product
Change.
Gluten is the natural plant protein being process using wheat as raw material, and protein content about 70%~80% is same
A variety of amino acid Shi Hanyou needed by human, it is full of nutrition.It is a kind of quality improver, and the protein that can increase dough contains
Amount, improves the viscoelasticity of dough, improves the brittleness etc. of food.In addition, Gluten is also a kind of efficient green food additive,
Additive amount is unrestricted.Gluten has obtained extensively in modern food processing as a kind of food additives and quality improver
Application.The gluten with network structure is then formed after Gluten water suction, there is excellent viscoplasticity, extensibility, thermocoagulation
Property, film forming and the slightly unique physical characteristic such as cereal taste, can meet numerous food functional characteristic needs, traditional food
In gluten, sweet and sour pork and steamed bean curd roll be exactly Gluten some functional characteristics direct application.As a kind of pure natural food
Additive, Gluten also have its unrivaled advantage in food security aspect.Gluten as a kind of quality improver, in addition to
It further increases outside flour strength, moreover it is possible to make more regular networked dough structure, clean mark, even tissue, air vent wall
It is thin and it is transparent it is good, color is pure white etc..But contain a large amount of hydrophobic amino acids, dissolubility, emulsification in Gluten protein structure
The functional characteristics such as property, foaming characteristic are poor, limit the practical application effect of Gluten to a certain extent.Such as add into wheat flour
Add Gluten, when additive amount is more than, easy aquation forms the small glutelin sphere of powder to Gluten in water, and dough is hindered to form strong hold
Gas structure generates negative effect to processing.For improve Gluten functional characteristic, expand Gluten practical ranges and
Enhance application effect, domestic and foreign scholars are modified Gluten using various modified methods such as physical method, chemical method, enzyme process and grind
Study carefully, achieves a series of achievements.Super-high-pressure Food-processing Technology technology is existing as one emerging new and high technology of field of food industry
Studies have shown that it can retain to greatest extent while the functional characteristic to food protein generates preferable improvement result
The nutritional ingredient and flavor characteristics of food, and treatment process does not add any chemical reagent, can guarantee the safety of food.
Noodles are the traditional foods in China, and production is simple.With the raising of social progress and living standards of the people, consumption
Person is higher and higher to the quality requirements of noodles, and the nutritive value of noodles is more and more concerned by people.Noodles are to be only second to face
The second-biggest-in-the-world convenience food of packet is the traditional food in China, even more Henan, and Shanxi, the central and north people such as Shandong are except steamed bun
Except another big staple food.Gluten after before modified is added in noodles, functional fiber noodles are developed, to improvement China
The nutritional deficiency and nutrient imbalance situation that resident faces undoubtedly have extremely important reality and far-reaching significance.
Summary of the invention
In order to solve the above technical problems, the present invention, which is used, adds modified by ultra high pressure Gluten into noodles, to solve background
Technical problem in technology, superelevation pressure energy significantly improve solubility, emulsibility and the emulsion stability of Gluten, foaming characteristic and rise
The functional characteristics such as bubble stability improve the optimum processing parameter of its functional characteristic by optimization, pass through modified by ultra high pressure glutelin
Application study of the powder in noodles processing obtains optimum addition of the modified by ultra high pressure Gluten in noodles, noodles processing mistake
A certain proportion of modified wheat gluten is added in journey, it is strong using the viscoelastic extensibility of modified wheat gluten, the toughness of noodles can be enhanced and
It is not easy broken strip, reduction hots plate loss and prevents from attenuating, so that noodles is had the characteristics that high temperature resistant, have bite and smooth adhesion.
The present invention provides a kind of application of modified by ultra high pressure Gluten in noodles.
The solubility of modified by ultra high pressure Gluten of the present invention is optimized by response phase method, and concrete technology research is as follows:
S1, using solubility as inspection target, respectively to Gluten sample carry out the time, pressure, temperature value modified by ultra high pressure list
Factorial experiments；
S2, on the basis of single factor experiment, using in Design-expert10 software Box-Behnken principle design three
Three hydraulic test of factor, using time, pressure and temperature as independent variable, solubility is response, further investigate the time, pressure and
Temperature optimizes the reciprocal effect of solubility to its technique；
S3, according to Box-Behnken Combination Design test result, calculate every regression coefficient, establish paddy with these regression coefficients
The mathematical regression model of protein powder solubility and time, pressure, three factor of temperature, obtained regression equation；
S4, the optimal procedure parameters of Gluten solubility after ultra high pressure treatment are obtained in conjunction with the mathematical analysis of regression model；
S5, according to laboratory condition and actual operation, optimal procedure parameters in S4 are modified；
S6, confirmatory experiment is carried out to optimal procedure parameters obtained in S5.
The application study in noodles processing of modified by ultra high pressure Gluten
1. Gluten is carried out modified by ultra high pressure processing under optimization process Parameter Conditions；
2. the preparation of mixed powder
The Gluten under the conditions of best ultra high pressure treatment is selected, the Gluten before and after modified by ultra high pressure is added according to different ratios
It adds in wheat flour, is sufficiently mixed uniformly with wheat flour.The mixed powder for adding unmodified Gluten is named as NWM, and addition is modified
The mixed powder of Gluten is named as UWM afterwards；
3. the measurement of dough tensile characteristic
Referring to the dough rheological of " measurement of GB/T14615-2006 water absorption and rheological properties-tensilometer method " measurement sample
Learn characteristic；
4. the measurement of flour wet gluten content and gluten index
The Gluten before and after ultra high pressure treatment is respectively added to according to different additive amounts to be made into difference in common wheat flour
The sample of ratio washs instrument and gluten index using gluten referring to the method for GB/T5506.2-2008 and SB/T 10248-95
The wet gluten content and gluten index of analyzer measurement sample；
5. the measurement of flour quality characteristic
The Gluten before and after ultra high pressure treatment is respectively added to according to different additive amounts to be made into difference in common wheat flour
The sample of ratio is referred to referring to the method for GB/T 14614-2006 with water absorption rate, formation time, stable time, weakness degree, silty
The indexs such as number measure the farinograph property of flour；
6. the production of noodles
Referring to " SB/T 10137-93 People's Republic of China (PRC) professional standard noodles wheat flour " and " GB/T 35875-2018 grain
Oil examines the evaluation of wheat flour noodle making quality ".According to 0%, 1%, 2%, 3%, 4%, 5% ratio unmodified and best
Gluten under modified condition is added separately in wheat flour, and nominal takes the mixed powder of 100g, and amount of water is farinograph property water suction
The 46% of amount adds and stirs 3min with dough mixing machine after water, so that mixed powder is formed the face wadding loose without fecula, face wadding is poured into stainless
In steel basin and wet gauze heat preservation curing 20min is covered, calendering-doubling-doubling at 2mm, is then opened from 3.5mm with flour stranding machine
Beginning is gradually calendered to 1mm, is finally cut into the specification of long 200mm, width 2mm, thickness 1mm, selects the preferable noodles of mode of appearance and be loaded on
It is stand-by in valve bag；
The measurement of 7 noodles water absorption rates
Referring to the measuring method of Jin Xiang.The noodles for weighing 10g or so, are denoted as M1(being accurate to 0.1g) puts what 500mL had boiled into
In distilled water, boil 3min, takes out noodles immediately and is placed on filter paper, uniformly spreads out, place 5min at room temperature, noodles surface
Free moisture blots, and precise weight is denoted as M2The calculation formula of (being accurate to 0.1g), noodles water absorption rate is as follows:
The measurement of 8 noodle soup turbidity
Referring to the measuring method of ZhouZ, etal., 2007.The noodles for weighing 10g are put into and have been boiled added with 500mL distilled water
It is that 1200W keeps slight boiling condition with electromagnetic oven heating setting power in aluminum pot, boils after 3min disappears to the white core of noodles and noodles are fished out
Out, noodle soup room temperature natural cooling 30min, noodle soup is poured into the volumetric flask of 500mL, is mixed with distilled water constant volume.Face
Soup is filtered with the sieve of 100 mesh, and supernatant is taken to measure absorbance at wavelength 675nm using ultraviolet-uisible spectrophotometer
Value, the as turbidity of noodle soup；
The measurement of 9 noodles TPA characteristics
Referring to perhaps drizzly and Wang Yang measuring method.The noodles that 20 root long degree are 20cm are chosen, is put into 500mL boiling water and boils
3min is pulled out immediately after cooked and is put into cold water cooling 60s, select 3 noodles be placed at equal intervals it is flat with objective table side
Capable position is measured with texture characteristic of the TA.XT Plus Texture instrument to noodles, and design parameter is provided that probe type
Number: P100, speed before surveying: 2.0mm/s, test speed: 0.8mm/s, speed after survey: 0.8mm/s, compression degree: 70%, compression
Number: 2 times, starting point induction force: 5.0g, compression time interval twice: 1.0s.Each sample measures 5 times in parallel, each index
In maximum value and minimum value remove, be averaged, according to quality test curve, noodles sample obtained by TEE32 software
Texture characteristic parameter；
The sensory evaluation of 10 noodles
Referring to the measuring method of " SB/T 10137-93 noodles wheat flour appendix A makes noodle score " He Liyao Yao.Choose 50
Root noodles are put into 1000mL boiling water and boil 3min, pull out immediately after cooked and place 60s in cold water, are contained up in disk wait taste.
Select 6 people set up sensory evaluation group, to the color of noodles, apparent state, palatability, toughness, viscosity, slickness, food flavor into
Row sensory evaluation, evaluation detailed rules and regulations table are as shown in the table:
Noodles sensory evaluation detailed rules and regulations table
Noodles edible quality standard is effectively evaluated according to mathematics method according to the actual situation, evaluating member is in evaluation
It cannot mutually exchange；
Noodles edible quality subjective appreciation standard
11. analysis result obtains the optimum addition of modified wheat gluten in noodles；
Compared with prior art, the invention has the following advantages that
(1), modified by ultra high pressure method of the present invention improves the functional characters such as the dissolution, emulsification and foaming of Gluten, solves glutelin
The problems such as powder functional characteristic is poor, and application surface is narrow；
(2), the modified Gluten of the present invention has significant increasing muscle effect, and the appropriate addition of modified wheat gluten can be mentioned significantly
The farinograph property and tensile properties of high dough enhance the intensity and persistence of dough, utilize the viscoelastic of modified Gluten
Extensibility is strong, can enhance the toughness of noodles without easy broken strip, and reduction hots plate loss and prevents from attenuating, make noodles have high temperature resistant,
There is the characteristics of bite and smooth adhesion, develops functional fiber noodles, the nutritional deficiency faced to improvement China resident and battalion
Out-of-balance conditions are supported, undoubtedly there is extremely important reality and far-reaching significance.
Detailed description of the invention
Fig. 1 is super-pressure time A, pressure B and the response surface curved surface that tri- factors of temperature C make Gluten dissolubility；
Fig. 2 is super-pressure time A, pressure B and the contour map that tri- factors of temperature C make Gluten dissolubility；
Fig. 3 is the response surface curve of super-pressure time A and pressure B reciprocal effect to Gluten solubility；
Fig. 4 is the contour map of super-pressure time A and pressure B reciprocal effect to Gluten solubility；
Fig. 5 is the response surface curve of super-pressure time A and temperature C reciprocal effect to Gluten solubility；
Fig. 6 is the contour map of super-pressure time A and temperature C reciprocal effect to Gluten solubility；
Fig. 7 is influence of the Gluten adding proportion to flour wet gluten content and gluten index；
Fig. 8 is influence of the Gluten adding proportion to noodles water absorption rate；
Fig. 9 is influence of the Gluten adding proportion to noodle soup turbidity.
Specific embodiment
The technical study of response phase method optimization modified by ultra high pressure Gluten solubility
One, test method
1. ultra high pressure treatment
The Gluten sample of 50g or so is weighed in polyethylene plastic bag, sealing is vacuumized, is put into extra-high tension unit pressure vessel
It is intracavitary, the setting of parameter is carried out using water as pressure medium, different conditions is set and is handled, and the sample after pressure treatment is placed
It is saved backup for 4 DEG C in refrigerator；
2. single factor experiment
Using solubility as inspection target, respectively carry out the time, pressure, temperature value single factor experiment, by the following conditions to glutelin
Powder carries out ultra high pressure treatment:
(1) different time processing group: sample respectively in high pressure chest the dwell time be 5,10,15,20,25min under conditions of into
Row ultra high pressure treatment is arranged 20 DEG C of temperature, pressure 300MPa；
(2) different pressures processing group: sample is respectively under conditions of high pressure cavity pressure is 100,200,300,400,500MPa
Ultra high pressure treatment is carried out, is arranged 20 DEG C of temperature, time 10min；
(3) treatment of different temperature group: sample respectively under conditions of high pressure cavity temperature maintains 15,20,25,30,35 DEG C into
Pressure 300MPa, time 10min is arranged in row ultra high pressure treatment；
3. Regression design designs
On the basis of single factor experiment, three factors are designed using the Box-Behnken principle in Design-expert10 software
Three hydraulic tests, using time, pressure and temperature as independent variable, solubility is response, further investigates time, pressure and temperature
It is optimized to the reciprocal effect of solubility, and to its technique.Factor level coding schedule is as follows:
Factor level coding schedule
Note: -1,0,1 respectively represents the low-level of experimental factor actual value, middle horizontal, high-caliber encoded radio；
Two, result and analysis
2.1 Box-Behnken experimental designs and result
According to single factor experiment as a result, using solubility as inspection target, three time, pressure and temperature factors are carried out
Box-Behnken Combination Design, it is as shown in the table with result for experimental design:
Experimental design and result
As seen from table, every regression coefficient is calculated, establishes Gluten solubility and time, pressure, temperature with these regression coefficients
The mathematical regression model of three factors:
Regression equation: Y=0.48+0.086 × X1+0.19×X2- 0.00004 × X3+0.018×X1X2+0.023×X1X3?
0.04 ×X2X3- 0.068 × X1 2- 0.05 × X2 2- 0.057 × X3 2
Regression model variance analysis
Note: * represents this with conspicuousness (P≤0.05)
Variance analysis significance test the result shows that: the model regression coefficient F=4.20, P=0.0359 in secondary multivariate model <
0.05, show that the model is significant, lose quasi- item F=2.08, P=0.2452 > 0.05 shows to lose quasi- item not significant, and regression equation is quasi-
It closes well, independent variable and response linear relationship are significant, can be used for the test of super-pressure solubilising modified wheat gluten process optimization
Theoretical prediction；
2.2 each factor interactions influence
Using three 10 software analysis time of Design-Expert, pressure and temperature factors to the deliquescent recurrence side of Gluten
Journey responds face curved surface and contour map by regression equation；
By attached drawing 1-6 it is found that under conditions of other factors determine, work of interaction item AB, AC, BC response surface curve to response
With downward trend after first rising is shown as, in contour map, interaction item AB, AC, BC influences unobvious, table to solubility
It is now sparse for contour.Meanwhile by the steepness of response surface curve it may be concluded that the influence of pressure and time to solubility
It is more obvious, show as that curve is more precipitous, and influence of the temperature to solubility is smaller, it is more gentle to show as curve, i.e., with
The increase of its value, response variation range is little, therefore, influence sequence of each factor to result within the scope of selected factor level
Are as follows: pressure > time > temperature；
The verification test result of 2.3 optimization techniques
In conjunction with regression model mathematical analysis it is found that after ultra high pressure treatment Gluten solubility optimal procedure parameters are as follows: the time
13.656min, pressure 398.354Mpa, 18.969 DEG C of temperature, Gluten solubility is 0.658mg/mL under this process conditions.Root
It is super-pressure time 14min, pressure 398Mpa, temperature by modified technique parameters revision according to laboratory condition and actual operation
19℃.Confirmatory experiment is carried out under revised process conditions for the reliability for further examining Responds Surface Methodology, repeats 3
Secondary, the solubility for obtaining practical Gluten is 0.655 ± 0.81%mg/mL, and average value and calculated value error are 1% or so.
Therefore model is accurate and reliable, illustrates the accuracy of optimal conditions.
Modified by ultra high pressure Gluten is applied in noodles processing
One, experimental method
1. Gluten modified by ultra high pressure is handled
100g or so Gluten sample sealing (not staying bottom clearance) is weighed in two layers of polyethylene polybag, is then placed in pressure vessel
Chamber is immersed in pressure medium, and according to setting pressure size 398MPa, 19 DEG C of temperature, action time 14min carries out sample
High static pressure is handled, and sample, which is placed in refrigerator, after pressure treatment saves backup for 4 DEG C；
2. the preparation of mixed powder
The Gluten under the conditions of best ultra high pressure treatment is selected, according to 0%, 1%, 2%, 3%, 4%, 5% ratio superelevation
Gluten after pressing before modified is added in wheat flour, is sufficiently mixed uniformly with wheat flour.Add the mixing of unmodified Gluten
Powder is named as NWM, and the mixed powder for adding modified Gluten is named as UWM；
3. the measurement of dough tensile characteristic
Referring to the dough rheological of " measurement of GB/T14615-2006 water absorption and rheological properties-tensilometer method " measurement sample
Learn characteristic；
4. the measurement of flour wet gluten content and gluten index
The Gluten before and after ultra high pressure treatment is distinguished according to 0%, 1.0%, 2.0%, 3.0%, 4.0%, 5.0% additive amount
It is added to the sample that different proportion is made into common wheat flour, referring to GB/T5506.2-2008's and SB/T 10248-95
Method washs the wet gluten content and gluten index of instrument and gluten index analyzer measurement sample using gluten；
5. the measurement of flour quality characteristic
The Gluten before and after ultra high pressure treatment is distinguished according to 0%, 1.0%, 2.0%, 3.0%, 4.0%, 5.0% additive amount
It is added to the sample that different proportion is made into common wheat flour, referring to the method for GB/T 14614-2006, with water absorption rate, shape
The farinograph property of flour is measured at indexs such as time, stable time, weakness degree, silty indexes；
6. application study of the modified by ultra high pressure Gluten in noodles processing
The production of 6.1 noodles
Referring to " SB/T 10137-93 People's Republic of China (PRC) professional standard noodles wheat flour " and " GB/T 35875-2018 grain
Oil examines the evaluation of wheat flour noodle making quality ".According to 0%, 1%, 2%, 3%, 4%, 5% ratio unmodified and best
Gluten under modified condition is added separately in wheat flour, and nominal takes the mixed powder of 100g, and amount of water is farinograph property water suction
The 46% of amount adds and stirs 3min with dough mixing machine after water, so that mixed powder is formed the face wadding loose without fecula, face wadding is poured into stainless
In steel basin and wet gauze heat preservation curing 20min is covered, calendering-doubling-doubling at 2mm, is then opened from 3.5mm with flour stranding machine
Beginning is gradually calendered to 1mm, is finally cut into the specification of long 200mm, width 2mm, thickness 1mm, selects the preferable noodles of mode of appearance and be loaded on
It is stand-by in valve bag；
The measurement of 6.2 noodles water absorption rates
Referring to the measuring method of Jin Xiang.The noodles for weighing 10g or so, are denoted as M1(being accurate to 0.1g) puts what 500mL had boiled into
In distilled water, boil 3min, takes out noodles immediately and is placed on filter paper, uniformly spreads out, place 5min at room temperature, noodles surface
Free moisture blots, and precise weight is denoted as M2The calculation formula of (being accurate to 0.1g), noodles water absorption rate is as follows:
The measurement of 6.3 noodle soup turbidity
Referring to Zhou Z, et al., 2007 measuring method.The noodles for weighing 10g are put into and have been boiled added with 500mL distilled water
Aluminum pot in, be that 1200W keeps slight boiling condition with electromagnetic oven heating setting power, boil after 3min disappears to the white core of noodles noodles
It pulls out, noodle soup room temperature natural cooling 30min pours noodle soup in the volumetric flask of 500mL into, is mixed with distilled water constant volume.?
Noodle soup is filtered with the sieve of 100 mesh, and supernatant is taken to measure absorbance at wavelength 675nm using ultraviolet-uisible spectrophotometer
Value, the as turbidity of noodle soup；
The measurement of 6.4 noodles TPA characteristics
Referring to perhaps drizzly and Wang Yang measuring method.The noodles that 20 root long degree are 20cm are chosen, is put into 500mL boiling water and boils
3min is pulled out immediately after cooked and is put into cold water cooling 60s, select 3 noodles be placed at equal intervals it is flat with objective table side
Capable position is measured with texture characteristic of the TA.XT Plus Texture instrument to noodles, and design parameter is provided that probe type
Number: P100, speed before surveying: 2.0mm/s, test speed: 0.8mm/s, speed after survey: 0.8mm/s, compression degree: 70%, compression
Number: 2 times, starting point induction force: 5.0g, compression time interval twice: 1.0s.Each sample measures 5 times in parallel, each is referred to
Maximum value and minimum value in mark are removed, and are averaged, and according to quality test curve, obtain noodles sample by TEE32 software
The texture characteristic parameter of product；
The sensory evaluation of 6.5 noodles
Referring to the measuring method of " SB/T 10137-93 noodles wheat flour appendix A makes noodle score " He Liyao Yao.Choose 50
Root noodles are put into 1000mL boiling water and boil 3min, pull out immediately after cooked and place 60s in cold water, are contained up in disk wait taste.
Select 6 people set up sensory evaluation group, to the color of noodles, apparent state, palatability, toughness, viscosity, slickness, food flavor into
Detailed rules and regulations table such as table is evaluated in row sensory evaluation:
Noodles sensory evaluation detailed rules and regulations table
Noodles edible quality standard is effectively evaluated according to mathematics method according to the actual situation, evaluating member is in evaluation
It cannot mutually exchange；
Noodles edible quality subjective appreciation standard
Two results and analysis
1. influence of the Gluten adding proportion to flour wet gluten content and gluten index after before modified
An important index of the wet gluten content as the quality and moisture holding capacity power for embodying wheat flour protein, all the time
All pay attention to by researcher.Gluten index becomes the mark of identification wheat albinism line superiority and inferiority as the index for measuring wet gluten " matter "
One of standard is more and more paid attention to by people.Just because of the viscoplasticity of wet gluten, be just able to be formed meet it is intended that it is smooth
Dough.The research of Wang Shu points out there is critically important research and application value with gluten index to measure wheat flour gluten quality.
Glutelin content is in certain positive correlation in gluten index and protein, and different proportion super-pressure is added into common wheat powder and is changed
Two kinds of Glutens before and after property, it is as shown in Figure 7 to the influence result of wet gluten content and gluten index；
Being not added in the common wheat powder of Gluten wet gluten content is 27.94%, either before and after modified by ultra high pressure, and is not added
The common wheat powder of Gluten is added to compare, with the increase of Gluten adding proportion, the addition ratio of wet gluten content and Gluten
Example is in certain positive correlation, has the tendency that constantly rising, does not occur fluctuating or decline, reach most in adding proportion 5%
Big value.Lateral comparison is carried out when adding proportion is identical to add modified Gluten when adding proportion is 1% and 2% and change
Property before compare, wet gluten content has increased separately 1.12% and 2.61%, at this time only be slightly above common Gluten, increase it is not significant
(P > 0.5), when additive amount is greater than 2%, influence of the modified by ultra high pressure Gluten to wet gluten content is better than unmodified glutelin
Powder, addition modified by ultra high pressure Gluten increase muscle effect preferably the reason is that: Gluten itself can be with after being added in wheat flour
Objectively increasing protein content, to promote wet gluten content.In addition to this, Gluten is after ultra high pressure treatment,
The adjacent sulfydryl of part albumen chemically reacts, and has new disulfide bond formation, and the gluten protein of ultra high pressure treatment is added to
When wheat flour, make between gluten protein-wheat gluten and gluten protein-starch since the presence of disulfide bond generates stronger crosslinking
With generation retention ability is better than common gluten protein and is formed by gluten network, so that the content of wet gluten be enable to be promoted.Cause
This, generally speaking when additive amount is identical, modified by ultra high pressure Gluten is superior to common Gluten to the enhancement effect of gluten；
Being not added with gluten index in the common wheat powder of Gluten is 66.4%, after being added to two kinds of Glutens of different content,
The gluten index of flour is compared with when being not added with Gluten, and when adding proportion is less than 1%, rear gluten index difference is significant before modified
It is increased to 66.97% and 68.38 (P < 0.5), incrementss are respectively 0.86% and 2.92%, continue to increase adding proportion, face
Muscle index presents downward trend instead, and 1%~3% when sharply declines, but generally speaking, the paddy after adding modified by ultra high pressure
Its gluten index of protein powder powder is slow compared to the decrease speed of unmodified Gluten, this may be the gluten because of Gluten itself
Index is lower, and only 63.31%, after a large amount of be added, the gluten index of mixed flour can be made to reduce, this and Cui's late evening etc.
The result of study of people is consistent.
2. influence of the Gluten adding proportion to dough farinograph property after before modified
The quality of dough often in flour protein content and quality be closely related, evaluation flower characters it is good with it is bad
When, often to stablize the time, form time, silty index and weakness degree as important reference index.Wherein, stablize time, shape
It is bigger at time, silty index, indicate that flower characters is better, biceps and the retention ability for forming gluten are stronger.And weakness degree is then just
On the contrary, its value is bigger, indicate dough sample in bigger, the flour matter by 12 minutes stable attenuation degrees for stirring muscle biceps below
It is poorer to measure；Stablizing the time shorter toughness that can make dough reduces, and gluten strength weakens, and weakness degree increases, and leads to flour processing product
Matter and performance are poorer.Gluten after before modified is added in flour by different proportion obtains mixed powder dough, measures its silty
It is as shown in the table for characteristic；
Influence of the Gluten adding proportion to dough farinograph property
Compared with the sample for being not added with Gluten, the water absorption rate of mixed powder is gradually increased with the raising of adding proportion, and different
Significant difference (P < 0.05) between additive amount, the sulfydryl in gluten protein are polar group, are conducive to improve dough after being added
Water absorption rate, the Gluten sulfhydryl content after modified by ultra high pressure increases, therefore water absorption rate is higher than non-modified Gluten.Addition
When ratio is lower than 3%, form the time, stablize time and silty index and have and largely increases, but weakness degree have it is certain
Decline.Adding proportion is continued growing, the formation time, slowly raising was then declined slightly before this with the time is stablized, and added unmodified paddy
The silty index of Gluten reaches maximum value at 3% after protein powder and modified by ultra high pressure, and respectively 116.3 and 130.8, it compares
The sample for being not added with Gluten has increased separately 31.86% and 48.30%, reflects under 3% identical additive amount, super-pressure
Modified wheat gluten is better than non-super-pressure Gluten to the synergistic effect of flower characters, when adding proportion is 3% and 4%, dough
Being formed between time, stable time and silty index does not have significant difference.It further proves in addition modified by ultra high pressure glutelin
After powder, the gluten network crosslinking degree of formation is bigger, and the biceps and moisture holding capacity of gluten are increase accordingly, the resistance to whipping performance of dough
With stirring stability enhancing.In summary experiment can obtain, and the silty that can significantly improve dough is added in the appropriate of modified wheat gluten
Characteristic, it is contemplated that economic factor, improvement is most obvious when adding proportion 3% or so, and farinograph property is best.
3. influence of the Gluten adding proportion to dough tensile properties after before modified
Gluten after before modified is added in flour by different proportion obtains mixed powder dough, its drawing is measured after provocation 90min
It is as shown in the table to stretch characteristic；
Influence of the Gluten adding proportion to dough tensile properties
The Gluten tensility of paste that can be seen that after addition before modified from the data in table is varied.With addition ratio
The increase of example, for unmodified Gluten, when adding proportion is less than 3%, tensile energy, enhanced stretch resistance and stretch ratio obviously increase
It is gradually decreased when greatly, higher than 3%, and ductility is gradually increasing always with the raising of adding proportion, but for super-pressure
Modified Gluten, with the increase of adding proportion, tensile energy is being gradually increased always, and enhanced stretch resistance and stretch ratio are removed
Have at 2% and continuous raised trend is presented outside irregular variation, ductility is declined slightly in 2% and 4%, shows to add ratio
When example is less than 3%, ductility increases, as adding proportion increases that regularity variation is not presented when being greater than 3%.Unmodified glutelin
The variation of Gluten water absorption rate after powder and modified by ultra high pressure is closely related with extensibility, and the higher Gluten of water absorption rate is added to
It can preferably play a role after in flour, the tensile properties of dough can be effectively improved.
4. influence of the Gluten additive amount to noodles index
4.1 rear influences of the Gluten adding proportion to noodles water absorption rate before modified
Gluten after before modified is added to manufactured noodles in flour by different proportion, the variation of noodles water absorption rate is as schemed
Shown in 8；Note: lowercase and capitalization respectively indicate the unmodified Gluten of addition different proportion and modified by ultra high pressure paddy in figure
The significance of difference of protein powder, letter then indicate that difference is not significant (p < 0.05) when identical, letter then indicates significant difference when different
(p<0.05)；As seen from Figure 8, the Gluten after addition before modified is compared with the noodles for being not added with Gluten production, noodles
Water absorption rate constantly increase, when adding proportion is 1%, add two kinds of Glutens on the water absorption rate sizes of noodles influence less, after
Continuous to increase adding proportion, the amplification of the glutelin flour noodle water absorption rate after adding modified by ultra high pressure is higher than unmodified Gluten.It is added
Protein content increases after Gluten, and gluten network structure is more stable, and the dough strength enhancing of formation enhances during boiling
The ability that gluten structure destroys is resisted when high temperature boiling, Gluten is after modified by ultra high pressure, water absorbing capacity and retentiveness enhancing,
Water absorption rate does not have conspicuousness to change (P > 0.05) when adding proportion is less than 2%, and water absorption rate is obviously high when adding proportion 3% and 4%
In unmodified Gluten, amplification is larger, and the viscosity of noodles is increased slightly, and declines noodle quality；
4.2 rear influences of the Gluten adding proportion to noodle soup turbidity before modified
Gluten after before modified is added to manufactured noodles in flour by different proportion, the variation of noodle soup turbidity is as schemed
Shown in 9；Note: lowercase and capitalization respectively indicate the unmodified Gluten of addition different proportion and modified by ultra high pressure paddy in figure
The significance of difference of protein powder, letter then indicate that difference is not significant (p < 0.05) when identical, letter then indicates significant difference when different
(p<0.05)；The noodles turbidity for being not added with the flour production of Gluten sample is 0.077, and when adding proportion is 1%, addition changes
Property before and after Gluten compare be not added with glutelin flour noodle turbidity variation it is not significant (P > 0.05), with the increasing of adding proportion
Add, the noodles turbidity of the unmodified Gluten production basic presentation downward trend in addition to having increased slightly at 2% is added, and is added
It is constantly reduced when the noodles turbidity of modified Gluten production is less than 3%, 4%~5% when is increased.The turbidity of noodle soup can
Reflect the quality quality of noodles, turbidity shows that more greatly quality is poorer, easier paste soup, noodles in the production process Gluten plus
Enter to increase wet gluten content, enhance the interaction between mucedin, is conducive to the formation of mucedin network structure,
In this case make the starch granules in network structure gap be bound tightly to be not easy to dissolve out, so as to reduce the turbid of noodle soup
Degree, a small amount of addition (< 3%) of modified by ultra high pressure Gluten increase the wet gluten content in noodles, between protein molecule
Cross-linked polymeric degree increases, and keeps the gluten network structure to be formed more stable, can be effectively reduced the turbidity of noodle soup, adding proportion mistake
High concentrtion slightly increases instead, but is still below the noodles for adding unmodified Gluten production.Hu Xinzhong et al. is the study found that noodles
The size of cooking loss and the height of wet gluten content show significant negative correlation, from this, a small amount of super-pressure is added
Modified wheat gluten can be effectively improved the quality of noodles；
4.3 rear influences of the Gluten adding proportion to noodles TPA characteristic before modified
Gluten after before modified is added to manufactured noodles in flour, the variation of TPA characteristic such as following table by different proportion
It is shown；
Influence of the Gluten adding proportion to noodles TPA characteristic
The noodles for being not added with Gluten are compared, and add the noodles of two kinds of Glutens production with the increase hardness of adding proportion, nozzle
Chewing property, recovery are all increased, and cohesion, adhesiveness and elasticity there is no significantly changing, adhesivity generally in
Existing increased trend.The increase of noodles hardness be because Gluten in glutenin by intermolecular disulfide bond make each subunit it
Between form biggish molecule glutenin conglomerate object, make the network structure to be formed with more rigidity and elasticity, Gluten is through superelevation
Disulfide bond quantity increases after pressure processing, may advantageously facilitate the polymerization of glutenin.The chewiness and recovery of noodles and noodles
Hardness is positively correlated, as the increase of adding proportion makes the mouthfeel of noodles be improved.The cohesion of noodles embodies starch
Extent of polymerization, addition Gluten do not influence the extent of polymerization of starch significantly, and the size of cohesion is made not have significant changes.
The trend gradually increased is generally presented in the adhesivity of noodles, it may be possible to noodles it is digested after moisture migrated, starch by
Cause in loss content reduction.Gluten adding proportion appropriate is conducive to improve the quality of noodles, but excessive Gluten adds
Membership reduces noodle quality, this may be since the chemical groups such as disulfide bond, hydrogen bond, ionic bond in dough are as Gluten adds
Play the role of reduction to dough after adding the increasing of ratio；
4.4 rear influences of the Gluten adding proportion to noodles sensory evaluation before modified
Gluten after before modified is added to manufactured noodles in flour by different proportion, sensory evaluation overall score changes such as
Shown in following table；
Influence of the Gluten adding proportion to noodles sensory evaluation scores
Sensory evaluation can be used as the reference for proofreading other measuring methods, carry out the overall evaluation to sample using subjective appreciation.From
Table it is known that with modified wheat gluten adding proportion increase, the trend for first increasing and reducing again is presented in sense organ overall score, not
Modified wheat gluten score value reaches maximum when adding proportion is 3%, and sensory evaluation scores value is most at 2% for modified by ultra high pressure score value
Greatly.When Gluten adding proportion is smaller, protein and wet gluten content increase, and noodles become more chewiness, biceps enhancing, surface
More smooth and have elasticity, mouthfeel makes moderate progress, and improves the quality of noodles, but adding proportion is excessively high, higher protein contains
Amount adversely affects the quality of noodles, and the content of the Gluten after modified by ultra high pressure, disulfide bond changes, and causes
The viscoplasticity relative increase of wet dough reduces the smooth degree and palatability of noodles, in identical adding proportion, through super-pressure
Modified latter made noodles sensory evaluation scores are higher than the score value of unmodified Gluten, thus when showing that adding proportion is identical, superelevation
It presses modified Gluten to be better than unmodified Gluten to the improvement of noodle quality, comprehensively considers modified by ultra high pressure glutelin
Noodle quality is best when the adding proportion of powder is 2%.
Claims (3)
1. application of the modified by ultra high pressure Gluten in noodles.
2. application as described in claim 1, which is characterized in that the method for the modified by ultra high pressure of the Gluten are as follows: weigh
100g or so Gluten sample seals (not staying bottom clearance) in two layers of polyethylene polybag, is then placed in pressure vessel inner cavity, submerges
In pressure medium, according to setting pressure size 398MPa, 19 DEG C of temperature, super-pressure time 14min carries out high static pressure to sample
It handles, sample, which is placed in refrigerator, after pressure treatment saves backup for 4 DEG C.
3. application as described in claim 1, which is characterized in that the additive amount of the Gluten is 2%.
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| CN101361531A (en) * | 2008-09-05 | 2009-02-11 | 合肥工业大学 | Method for preparing novel flour gluten fortifier by processing gluten powder using superpressure |
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