CN109998028A - Self-heating quinoa noodles - Google Patents

Self-heating quinoa noodles Download PDF

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Publication number
CN109998028A
CN109998028A CN201910272401.5A CN201910272401A CN109998028A CN 109998028 A CN109998028 A CN 109998028A CN 201910272401 A CN201910272401 A CN 201910272401A CN 109998028 A CN109998028 A CN 109998028A
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noodles
quinoa
self
heating
powder
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杨富民
杨发荣
赵保堂
魏玉明
黄杰
王娇
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Institute Of Animal Husbandry And Green Agriculture Gansu Academy Of Agricultural Sciences (institute Of Agricultural Quality Standards And Testing Technology Gansu Academy Of Agricultural Sciences)
Gansu Agricultural University
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Institute Of Animal Husbandry And Green Agriculture Gansu Academy Of Agricultural Sciences (institute Of Agricultural Quality Standards And Testing Technology Gansu Academy Of Agricultural Sciences)
Gansu Agricultural University
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Priority to CN201910272401.5A priority Critical patent/CN109998028A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

The invention discloses a kind of self-heating quinoa noodles, the quinoa noodles are by following components: taking quinoa powder and wheat flour butt total amount is 100g, the quinoa powder that butt total amount is 10%-30% is added in wheat flour, the Gluten of 1%-5%, the salt and suitable quantity of water of 0.5%-2.5%, it is being 30 DEG C with face temperature, curing time is 20min, the long 50cm of item is made under the process conditions that resting period is 10min, wide 4mm, the vermicelli of thick 1mm, it steams 30 minutes, it is packed after toasting 4h under the conditions of 60 DEG C, and use self-heating box, by noodles, pork pies, vegetables packet, flavor pack and chilli oil packet assemble up to self-heating quinoa noodles.Self-heating quinoa noodles of the invention, are a kind of mouthfeel chewiness and fragrance is unique, the comprehensive completely new instant food of nutrition.

Description

Self-heating quinoa noodles
Technical field
The present invention relates to health food and its processing technique fields, refer specifically to a kind of self-heating quinoa noodles.
Background technique
Quinoa (Chenopodium quinoa Willd) is the annual dicotyledonous herbaceous plant of Amaranthaceae Chenopodiaceae subfamily Chenopodium, Originating from South America andes region, with more than 7000 years plantation history, source area was Peru, Bolivia and Ecuador Equal countries are ancient times print plus national conventional food, are known as " mother of grain " by local people.Quinoa is that Quan Guquan nutrition is complete Albumen base-forming food, endosperm accounts for the 68% of seed, and has nutritional activities, and protein content is up to 12%-22%(beef 20%), product Matter is suitable with milk powder and meat, is rich in a variety of amino acid, wherein having necessary to human body, all 9 kinds of essential amino acids, ratio are appropriate And be easy to absorb, it is especially enriched in the lysine lacked in plant, the mineral matter nutritionals such as calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper Content is high, rich in unsaturated fatty acid, flavonoids, B family vitamin and vitamin E, choline, glycine betaine, folic acid, alpha-linolenic acid, The multiple beneficials compound such as beta glucan, dietary fiber cellulose content are up to 7.1%, and cholesterol 0 is free of seitan, low fat, low-heat It measures (305kcal/100g), low glycemic (the glycemic value 35 of GI, low glycemic standard are nearly all fitst water in common food for 55) 's.Because of its comprehensive nutritive peculiarity, last century, the eighties US National Aeronautics and Space Administration ate as the space of astronaut Product, the food of mankind's basic nutrition demand can be met by being recommended as a kind of unique solitary plant by FAO (Food and Agriculture Organization of the United Nation) within 2012 Object, the United Nations were set to " world's quinoa year " for 2013.
It is more more and more intense to quality of life and the demand of health as people's income level improves, pursue pure natural food Object has become the trend of nutrient health.Quinoa is the ancient species for not carrying out artificial genetic improvement in cereal crops, is advised naturally by it Rule has bred thousands of years, is most natural, safety plant food with mankind's shape shade according to common evolutionary.Currently, from China city From the point of view of township's dietary nutrition of urban residents status, the intake of town dweller's protein is still owed, and fat intake is exceeded;Rural resident's protein and Fat intake is all relatively low, and quinoa is a kind of full nutrition base-forming food rich in albumen and low fat, and protein content is up to 14%-22%, unsaturated fatty acid content account for 80% of total fatty acids or more, and much higher than wheat, rice and corn etc., other tradition are made Object is the good food for improving urban and rural residents, China Nourishment level.
The nutrition of quinoa and value of exploiting and utilizing are in the extensive understanding and attention for having obtained people in decades recently.Zhang Yuan Garden et al. (2017) carried out correlative study the result shows that: quinoa powder changes wheat dough and face after being added into wheat flour The texture characteristic of packet.With the increase of quinoa powder additive amount, the hardness of dough first reduces to be increased afterwards, hardness when additive amount is 15% Minimum, and elastic first increases and then decreases, reach maximum value in quinoa powder additive amount 15%;Stickiness is gradually increased.With quinoa powder Dosage is gradually increased, and the hardness of bread is gradually increased, and elasticity is gradually reduced, and bread sense organ value also decreases, and is reached at 15% Maximum value.Current Domestic quinoa converted products really realizes industrialization in addition to a small amount of quinoa wine, quinoa vinegar, quinoa tea etc. The product of production still based on quinoa rice small coarse cereals, does not carry out deep processing and higher value application, related self-heating quinoa noodles Processing there is not been reported.
Summary of the invention
The present invention provides a kind of self-heating quinoa noodles, is a kind of mouthfeel chewiness and fragrance is unique, nutrition is comprehensively completely new Instant food.
A kind of self-heating quinoa noodles, the quinoa noodles are by following components: taking quinoa powder and wheat flour butt total amount is 100g, in wheat flour be added butt total amount be 10%-30% quinoa powder, the Gluten of 1%-5%, the salt of 0.5%-2.5% and Post curing packaging is made in suitable quantity of water, and uses self-heating box, and noodles, pork pies, vegetables packet, flavor pack and chilli oil packet are carried out group It fills up to self-heating quinoa noodles.
Further, a kind of self-heating quinoa noodles, the quinoa noodles are by following components: taking quinoa powder and wheat flour butt Total amount is 100g, and the quinoa powder that butt total amount is 25%, 3% Gluten, 2% salt and suitable quantity of water system are added in wheat flour It is packed at post curing, and uses self-heating box, noodles, pork pies, vegetables packet, flavor pack and chilli oil packet are assembled and derived from Heat quinoa noodles.
A kind of preparation method of self-heating quinoa noodles, the specific steps are as follows:
Step 1 and face: according to the proportion getting each raw material ready, being added after the water of 25 DEG C of -35 DEG C of water temperatures to be uniformly mixed makes its shape At scattered grain, with hold can Cheng Tuanzhuan, again can be at scattered grain after slight rubbing;
Step 2, cure: dough is placed in the vessel after becoming reconciled, and with the post curing 10-30 min of preservative film covering, makes structure of dough What is become is uniform, soft, and gluten fully absorbs moisture in dough, and dough internal structure is gradually stable, reduces free moisture in material Content, to carry out calendering operation;
Step 3, tabletting: after curing the resting period within 0-20 min with noodle press by with good dough pressure roller constantly repeatedly Compacting, forms that thickness about 1mm is smooth, uniform tabletting;
Step 4, it cuts: the dough sheet pressed is cut into the slice of long 50cm, width 4mm, thickness 1mm.
Step 5, it steams: putting the noodles disk group cut into steamer, steam 30 minutes, take out a noodles two panels and carry glass Piece is by its pinch off, and the crosscutting colourless core of noodles is less than 1/4;
Step 5, it toasts: toasting 4h under the conditions of 60 DEG C of drying box;
Step 6, it packs: using self-heating box, noodles, pork pies, vegetables packet, flavor pack and chilli oil packet are assembled.
Smooth in taste of the present invention, texture characteristic is good, has unique quinoa fragrant;The sense organ compared with full wheat flour noodle Scoring, hardness have been respectively increased 11.2%, 44.5%, and elasticity reduces 20.4%.It is a kind of mouthfeel chewiness and fragrance is unique, nutrition Comprehensive completely new instant food.
Detailed description of the invention
Fig. 1 is influence schematic diagram of the different quinoa powder dosages to the consistency and elasticity of quinoa noodles in the present invention;
Fig. 2 is influence schematic diagram of the different quinoa powder dosages to the sensory evaluation scores of quinoa noodles in the present invention;
Fig. 3 is influence schematic diagram of the different Gluten dosages to the consistency and elasticity of quinoa noodles in the present invention;
Fig. 4 is influence schematic diagram of the different Gluten dosages to the sensory evaluation scores of quinoa noodles in the present invention;
Fig. 5 is influence schematic diagram of the different salt consumptions to the consistency and elasticity of quinoa noodles in the present invention;
Fig. 6 is influence schematic diagram of the different salt consumptions to the sensory evaluation scores of quinoa noodles in the present invention;
Fig. 7 is different and influence schematic diagram of the face temperature to the consistency and elasticity of quinoa noodles in the present invention;
Fig. 8 is different and influence schematic diagram of the face temperature to the sensory evaluation scores of quinoa noodles in the present invention;
Fig. 9 is influence schematic diagram of the different curing times to the consistency and elasticity of quinoa noodles in the present invention;
Figure 10 is influence schematic diagram of the different curing times to the sensory evaluation scores of quinoa noodles in the present invention;
Figure 11 is influence schematic diagram of the different resting periods to the consistency and elasticity of quinoa noodles in the present invention;
Figure 12 is influence schematic diagram of the different resting periods to the sensory evaluation scores of quinoa noodles in the present invention.
Specific embodiment
The present invention is further illustrated below with reference to experimentation.
Embodiment 1, a kind of self-heating quinoa noodles, the quinoa noodles are by following components: taking quinoa powder and wheat flour butt Total amount is 100g, and the quinoa powder that butt total amount is 10%, 5% Gluten, 0.5% salt and suitable quantity of water are added in wheat flour Post curing packaging is made, and uses self-heating box, noodles, pork pies, vegetables packet, flavor pack and chilli oil packet are assembled to obtain the final product Self-heating quinoa noodles.
Embodiment 2, a kind of self-heating quinoa noodles, the quinoa noodles are by following components: taking quinoa powder and wheat flour butt Total amount is 100g, and the quinoa powder that butt total amount is 25%, 3% Gluten, 2% salt and suitable quantity of water system are added in wheat flour It is packed at post curing, and uses self-heating box, noodles, pork pies, vegetables packet, flavor pack and chilli oil packet are assembled and derived from Heat quinoa noodles.
Embodiment 3, a kind of self-heating quinoa noodles, the quinoa noodles are by following components: taking quinoa powder and wheat flour butt Total amount is 100g, and the quinoa powder that butt total amount is 30%, 5% Gluten, 2.5% salt and suitable quantity of water are added in wheat flour Post curing packaging is made, and uses self-heating box, noodles, pork pies, vegetables packet, flavor pack and chilli oil packet are assembled to obtain the final product Self-heating quinoa noodles.
A kind of a kind of preparation method of self-heating quinoa noodles as described in embodiment 1-3, specific steps are as follows:
The face and: according to the proportion getting each raw material ready, is added after water to be uniformly mixed and forms it into scattered grain, can be at holding Bulk, again can be at scattered grain after slight rubbing.
Curing: dough is placed in the vessel after becoming reconciled, and is placed in the post curing 20min in container with preservative film covering, makes dough Structure becomes uniform, soft, and gluten fully absorbs moisture in dough, and dough internal structure is gradually stable, reduces in material freely The content of moisture, to carry out calendering operation.
Tabletting: will constantly be suppressed repeatedly with good dough with pressure roller with noodle press, form that thickness about 1mm is smooth, uniform pressure Piece.
Slitting: the dough sheet pressed is cut into the slice of long 50cm, width 4mm, thickness 1mm.
Steam: putting the noodles disk group cut into steamer, steam 30 minutes, take out a noodles two panels glass slide by its Pinch off, the crosscutting colourless core of noodles is less than 1/4.
Baking: 4h is toasted under the conditions of 60 DEG C of drying box.
Packaging: self-heating box is used, noodles, pork pies, vegetables packet, flavor pack and chilli oil packet are assembled.
The present invention is further illustrated from formula and technological parameter determination process below.
One, the determination process of quinoa noodle formula parameter:
Method: being 100g(wheat flour+quinoa powder in total butt), the total butt 2.5% of Gluten Zhan, the base of the total butt 1% of salt Zhan Under plinth formulation condition, keep other conditions constant, only change an one of dosage and carry out single factor experiment, with the hardness of noodles, Elasticity, sensory evaluation scores are index, preferably its dosage.Wherein quinoa powder dosage test setting be respectively 10%, 15%, 20%, 25%, 30%;Gluten dosage is respectively 1%, 2%, 3%, 4%, 5%;Salt consumption is respectively 0.5%, 1%, 1.5%, 2%, 2.5%;According to 1.2.2 process flow makes noodles, and completes measurement in 1h at room temperature, with noodles hardness, elasticity, sensory evaluation scores three fingers The comprehensive preferred optimum condition of target peak.In triplicate.
Quinoa powder dosage
Different quinoa powder dosages are shown in Fig. 1, Fig. 2 to the influence of the quality characteristic of quinoa noodles.
As shown in Figure 1, the hardness of noodles is gradually increased, and elasticity is gradually reduced with the increase of quinoa powder dosage, quinoa powder Noodles hardness is minimum when dosage is 10%, is 143.287g, and noodles elasticity is maximum when quinoa powder dosage is 10%, is 0.792.Such as figure Shown in 2, in conjunction with obtained by preliminary experiment, with the increase of quinoa powder dosage, noodles sensory evaluation scores are first increased and are reduced afterwards, quinoa powder dosage When being 25%, sensory evaluation scores highest is 91.62 points.Because the addition of quinoa powder increases noodles weakness degree, it is old to accelerate noodles Change, so that the hardness of noodles increases, for noodles, its higher mouthfeel of elasticity is smooth, and elasticity is lower, will affect mouthfeel.In addition, Contain saponin(e substance in quinoa powder, when dosage is excessive, noodles have bitter taste, are not easy to be received when tasting, organoleptic quality It will decline therewith.So selection quinoa powder dosage 25% carries out Orthogonal Optimization Test.
2 Gluten dosages
Influence of the different Gluten dosages to quinoa noodle quality characteristic is as shown in Figure 3, Figure 4.
As shown in figure 3, quinoa noodles hardness is gradually increased with the increase of Gluten dosage, elasticity is also gradually increased.Paddy When protein powder dosage is 5%, noodles hardness is maximum, is 181.136g, and elasticity is also maximum, is 0.974.As shown in figure 4, with glutelin The increase of powder dosage, the sensory evaluation scores of quinoa noodles are first increased and are reduced afterwards, and it is 87.54 that when Gluten dosage is 3%, score highest Point, because raw material quinoa powder is a kind of weak strength flour, adhesive, the elasticity for the noodles produced are poor, and Gluten is as a kind of Efficient green flour gluten fortifier, Gluten is added and is formulated, and the gluten content of noodles increases, and promotes the shape of gluten network At elasticity, the adhesive of noodles are improved, and noodles elasticity is increased, and mouthfeel chewiness is smooth after being cooked, and organoleptic quality is changed It is kind.So selection Gluten dosage 3% carries out Orthogonal Optimization Test.
Salt consumption
Fig. 5, Fig. 6 are shown in influence of the different salt consumptions to quinoa noodle quality characteristic.
As shown in figure 5, the consistency and elasticity of quinoa noodles is all in becoming for first increases and then decreases with the increase of salt consumption Gesture.When salt consumption is 1.5%, the hardness of quinoa noodles is maximum, is 220.083g, while elasticity is also maximum, is 0.941.Such as figure Shown in 6, with the increase of salt consumption, the sensory evaluation scores of quinoa noodles are first increased and are reduced afterwards, and salt consumption scores when being 1.5% Highest is 88.62 points.Because the addition of salt increases the brightness of noodles and increases the biceps of noodles, make noodles adhesion Property, elasticity increase, but excessive salt keeps gluten network structural weakening due to the hydrophilic interaction of itself, its quality is caused to become Difference, sensory evaluation scores are declined.So selection salt consumption 1.5% carries out Orthogonal Optimization Test.
Noodle formula orthogonal test: according to single factor test as a result, to quinoa flour dosage (A), Gluten dosage (B), salt 3 factor L9(33 of dosage (C)) carry out Orthogonal Experiment and Design.It is optimization item with three noodles hardness, elasticity, sensory evaluation scores indexs The foundation of part determines the best factor level combination of quinoa noodle formula.Experimental factor and level design are shown in Table 1, noodle formula Orthogonal Optimization Test the results are shown in Table 2.Quinoa noodles processing is carried out according to the optimum formula of orthogonal test selection, verifies orthogonal test As a result.
The Orthogonal Experiment and Design of 1 quinoa noodle formula of table
2 quinoa noodle formula Orthogonal Optimization Test result of table
As shown in table 2, using hardness number as index, influence noodle quality secondary factors sequence be B > A > C, i.e., Gluten dosage > Quinoa powder dosage > salt consumption, obtained optimal result are B1A1C3.Using elasticity number as index, influence the primary and secondary of noodle quality because Plain sequence is B > C > A, i.e. Gluten dosage > salt consumption > quinoa powder dosage, and obtained optimal result is B2C2A2.It is commented with sense organ Score value is index, and the secondary factors for influencing noodle quality are A > B > C, i.e. quinoa powder dosage > Gluten dosage > salt consumption, is obtained The optimal result arrived is A2B2C3.The optimal result that three indexs obtain is compared, although noodles can be improved in the increase of quinoa powder dosage Nutritive value, but it is excessively high will affect noodles sense organ, noodles have the bitter taste of saponin(e.In addition, Gluten and salt plus Although entering the quality that can improve noodles, excessive that the quality variation that can also make noodles is added, noodles hardness is excessive, and elasticity is too Low, the strip-breaking rate of noodles will increase, and difficulty of processing is larger.And the excessive high hardness of noodles or too low shadow can also be generated for mouthfeel It rings.The elastic high then smooth chewiness of noodles, chewiness is good, and elasticity low noodles do not have chewy texture, inferior quality when chewing.It is comprehensive with On, obtaining optimal combination is A2B2C3, i.e. optimization formula: quinoa powder dosage is 25%, Gluten dosage is 3%, salt consumption is 2%。
Two, quinoa noodles processing process parameter optimizing process:
Method: wheat flour 75g(butt is taken)+quinoa 25g(butt) it is sufficiently mixed, the total butt 2.5% of Gluten Zhan, salt Zhan is total It under the conditions of the basic components of butt 1%, keeps other conditions constant, only changes one of technological parameter and carry out single factor experiment, Using the hardness of noodles, elasticity, sensory evaluation scores as index, preferably optimal process conditions.It is respectively 20 that it, which neutralizes face temperature setting, ℃,25℃,30℃,35℃,40℃;Curing time is respectively 0min, 10min, 20min, 30min, 40 min, 50min;Noodles Suppress after store 0min, 15min, 30min, 45min, 60min respectively;According to above-mentioned process flow production noodles, and Measurement is completed, at room temperature with the comprehensive preferred optimum condition of the peak of three noodles hardness, elasticity, sensory evaluation scores indexs.It repeats Three times.
1 and face temperature
Starch, protein in flour have hydrophilic characteristic, but this hydrophily can change as water temperature changes, and such as occur Gelatinization or denaturation, so that there is also differences for the dough of different water temperature its property.Influence with face temperature to noodles quality characteristic As shown in Figure 7, Figure 8.
As shown in fig. 7, the hardness of quinoa noodles is gradually increased with the raising with face water temperature, elastic first increases and then decreases, Noodles hardness is maximum at 20 DEG C, is 153.794g, and it is 0.843 that noodles elasticity is maximum at 30 DEG C.As shown in figure 8, with water temperature It increases, the sensory evaluation scores of quinoa noodles first increase and reduce afterwards, and it is 86.74 points that 30 DEG C of whens, which score highest,.It is primarily due in room temperature There is no thermal denaturations for lower protein, and flour water absorption rate is high, rolls by rubbing, variable is soft and flexible, and temperature mistake Height, protein structure are changed therewith by certain destruction, the quality characteristic of noodles.Noodles at 30 DEG C have quinoa Distinctive light gray, mouthfeel chewiness and fragrance are unique.So selection 30 DEG C of progress Orthogonal Optimization Tests of water temperature.
2 curing times
Curing, also known as awake face and good face are stood for a period of time before being further processed or cooking, this process is just called ripe Change.The process of curing, so that it is easier to process with good face, the millet cake made more chewiness (having chewy texture, shear behavior is preferable), Softness, mouthfeel are also more fine and smooth and smooth.Influence of the curing time to quinoa noodle quality characteristic is as shown in Figure 9, Figure 10.
As shown in figure 9, the hardness of quinoa noodles is gradually reduced with the increase of curing time, elastic first increases and then decreases, When curing time is 0min, noodles hardness is maximum, is 194.558g, and when the curing time is 20min, elasticity is maximum, is 0.832. As shown in Figure 10, with the increase of curing time, the sensory evaluation scores first increases and then decreases of quinoa noodles, curing time 20min When, sensory evaluation scores highest is 89.1 points.Because with the extension of time, noodles internal organizational structure is by automatic adjustment, each group Point distribution is more uniform, so that in tension gluten tissue is obtained the mitigation that relaxes, increases its extensibility, but overlong time Flour can excessively absorb water, and noodles biceps can be made to decline, and hardness, elasticity, sensory evaluation scores change therewith.So selection is ripe Change time 20min and carries out Orthogonal Optimization Test.
3 resting periods
For noodles after compacting, Figure 11, Figure 12 are shown in influence of the resting period to the quality characteristic of quinoa noodles.
As shown in figure 11, after quinoa noodles suppress, with the increase of resting period, the consistency and elasticity of noodles is gradually Reduce, when the resting period is 0min, the consistency and elasticity of noodles is maximum, hardness 178.586g, and elasticity is 0.868.Such as figure Shown in 12, with the increase of resting period, the sensory evaluation scores of quinoa noodles are gradually reduced, and when the resting period is 0min, scoring is most Height is 87.78 points.Because noodles, by calendering, internal organizational structure becomes close, there is good elasticity and adhesive, with The extension of resting period, may due to being influenced by external environment, such as environment temperature, environmental drying degree, air because Element, so that the quality characteristic of noodles is declined, i.e., consistency and elasticity, sensory evaluation scores are declined, when noodles are edible mouthfeel compared with It is coarse, it is not easy to be esthetically acceptable to the consumers.So the resting period is selected to carry out Orthogonal Optimization Test for 10min.
According to single factor test as a result, to and face temperature (A), 3 factor L of curing time (B), resting period (C)9(33) carry out Orthogonal Experiment and Design.Using three noodles hardness, elasticity, sensory evaluation scores indexs as the foundation of optimal conditions.It is selected according to orthogonal test The optimised process selected carries out quinoa noodles processing, verifies orthogonal experiments.
Above-mentioned and face temperature, the curing time, the resting period single factor experiment result on the basis of, using L9 ( 33) Orthogonal Experiment and Design determines the best factor of quinoa noodles technique using the hardness of noodles, elasticity, sensory evaluation scores as evaluation index Horizontal combination.The Orthogonal Experiment and Design of noodles technique is shown in Table 3.The results are shown in Table 4 for noodles technique Orthogonal Optimization Test.
The Orthogonal Experiment and Design of 3 quinoa noodles technique of table
4 quinoa noodles technique Orthogonal Optimization Test result of table
As shown in table 4, using hardness number as index, influence noodle quality secondary factors sequence be B > A > C, i.e., the curing time > and Face temperature > resting period, obtained optimal result are B1A1C1.Using elasticity number as index, the secondary factors for influencing noodle quality are C > A > B, i.e. resting period > and face temperature > curing time, obtained optimal result are C2A2B1.Using sensory evaluation scores value as index, The secondary factors sequence for influencing noodle quality is A > B > C, i.e., with face temperature > curing time > resting period, obtained optimal result For A2B2C3.The elasticity of noodles can be improved in increase with face temperature, curing time, keeps noodles chewiness smooth, but excessively high can make face The consistency and elasticity of item declines, and noodles sense organ value reduces, and the color that noodles press too long noodles of rear resting period can become Change, consistency and elasticity can also decline, and organoleptic quality declines therewith.Comprehensive analysis pros and cons obtain optimal combination A2B2C2, i.e., optimal Technique: and face temperature is 30 DEG C, curing time 20min, resting period 10min.
The result obtained according to optimization of orthogonal test makes noodles, is then measured on Texture instrument, and to noodles into Row sensory evaluation, acquired results compared with the control group, are analyzed.Texture testing parameter setting is same as above.
And be compared with the quality characteristic of full quinoa flour noodle and full wheat flour noodle, it the results are shown in Table 5.
5 verification test of table
As shown in table 5, the quinoa noodles hardness that optimization formula and optimum process are produced is lower than the hardness of full quinoa flour noodle, high In the hardness of full wheat flour, elasticity is higher than full quinoa flour noodle, is lower than full wheat flour noodle, sensory evaluation scores are than full quinoa flour noodle It is all high with full wheat flour noodle.In real life, noodles hardness is too low or the excessively high quality that can all influence noodles, when boiling It will cause certain loss.The high noodles chewiness of elasticity, it is in good taste, and elasticity it is low noodles its cooking loss it is larger, broken strip compared with More, edible quality is poor.Quinoa nutrition has unique flavor comprehensively, but gluten content is few in full quinoa flour noodle, glues Even property is poor, and has saponin(e bitter taste, is not easy to be received by consumer.Compared with full wheat flour noodle, quinoa noodle color, mouthfeel Uniqueness has quinoa fragrant, and nutritive value is high, is a kind of nutritional type food.
Index determining.
(1) noodles texture characteristic measures
It takes out 2 noodles to be measured on Texture instrument, each sample does 5 repetitions and tests.Noodles texture parameter setting is shown in Table 6.In test, the consistency and elasticity of noodles is bigger, and noodle quality is better.
6 noodles TPA testing setup parameter of table
(2) noodles subjective appreciation
After noodles are cooked, evaluated in advance by training to the taste panel that experienced person forms is tasted by 5, reference The subjective appreciation standard of noodles is evaluated in LS/T3202-1993 " noodles wheat flour ".Subjective appreciation table is shown in Table 7.
The sensory evaluation criteria of 7 quinoa noodles of table
Result of study shows that quinoa powder dosage is 25%, Gluten dosage is 3%, salt consumption 2%, is being 30 with face temperature DEG C, curing time 20min, resting period be 10min process conditions under the sensory of noodles produced it is smooth, texture characteristic It is good, there is unique quinoa fragrant;Sensory evaluation scores, hardness have been respectively increased 11.2%, 44.5% compared with full wheat flour noodle, Elasticity reduces 20.4%.

Claims (3)

1. a kind of self-heating quinoa noodles, which is characterized in that the quinoa noodles are by following components: taking quinoa powder and wheat flour butt Total amount is 100g, the quinoa powder that addition butt total amount is 10%-30% in wheat flour, the Gluten of 1%-5%, 0.5%-2.5%'s Post curing packaging is made in salt and suitable quantity of water, and uses self-heating box, by noodles, pork pies, vegetables packet, flavor pack and chilli oil packet Assemble up to self-heating quinoa noodles.
2. a kind of self-heating quinoa noodles according to claim 1, which is characterized in that the quinoa noodles are by following components: It takes quinoa powder and wheat flour butt total amount is 100g, the quinoa powder that butt total amount is 25%, 3% glutelin are added in wheat flour Powder, 2% salt and suitable quantity of water be made post curing packaging, and use self-heating box, by noodles, pork pies, vegetables packet, flavor pack and Chilli oil packet assemble up to self-heating quinoa noodles.
3. a kind of a kind of preparation method of self-heating quinoa noodles as claimed in claim 1 or 2, which is characterized in that specific step It is rapid as follows:
Step 1 and face: according to the proportion getting each raw material ready, being added after the water of 25 DEG C of -35 DEG C of water temperatures to be uniformly mixed makes its shape At scattered grain, with hold can Cheng Tuanzhuan, again can be at scattered grain after slight rubbing;
Step 2, cure: dough is placed in the vessel after becoming reconciled, and with the post curing 10-30 min of preservative film covering, makes structure of dough What is become is uniform, soft, and gluten fully absorbs moisture in dough, and dough internal structure is gradually stable, reduces free moisture in material Content, to carry out calendering operation;
Step 3, tabletting: after curing the resting period within 0-20 min with noodle press by with good dough pressure roller constantly repeatedly Compacting, forms that thickness about 1mm is smooth, uniform tabletting;
Step 4, it cuts: the dough sheet pressed is cut into the slice of long 50cm, width 4mm, thickness 1mm.
Step 5, it steams: putting the noodles disk group cut into steamer, steam 30 minutes, taking out a noodles two panels glass slide will Its pinch off, the crosscutting colourless core of noodles is less than 1/4;
Step 5, it toasts: toasting 4h under the conditions of 60 DEG C of drying box;
Step 6, it packs: using self-heating box, noodles, pork pies, vegetables packet, flavor pack and chilli oil packet are assembled.
CN201910272401.5A 2019-04-04 2019-04-04 Self-heating quinoa noodles Pending CN109998028A (en)

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