CN110447887A - A kind of modifying agent being applicable in hand-pulled noodles and its quick-freezing cooked hand-pulled noodles of application and preparation - Google Patents
A kind of modifying agent being applicable in hand-pulled noodles and its quick-freezing cooked hand-pulled noodles of application and preparation Download PDFInfo
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- CN110447887A CN110447887A CN201910626113.5A CN201910626113A CN110447887A CN 110447887 A CN110447887 A CN 110447887A CN 201910626113 A CN201910626113 A CN 201910626113A CN 110447887 A CN110447887 A CN 110447887A
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Classifications
-
- 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
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L7/113—Parboiled or instant pasta
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The present invention discloses the quick-freezing cooked hand-pulled noodles of a kind of modifying agent for being applicable in hand-pulled noodles and its application and preparation, by including 5 parts -20 parts of inulin, 5 parts -20 parts of high acyl group, 50 parts -200 parts of linseed meal, the modifying agent of 100 parts of -400 parts of preparations of trehalose, by applying in existing quick-freezing cooked hand-pulled noodles, and quick-freezing cooked hand-pulled noodles formula is obtained using by experiment, the quick-freezing cooked hand-pulled noodles of preparation can significantly improve the tensile properties of dough, significantly improve noodle quality, reduce the expansion rate of quick-freezing cooked hand-pulled noodles, cooking loss rate, has the function of assistant hypoglycemic reducing blood lipid, the content of triglyceride of the transgenic drosophila model of high sugar and induction high in fat is substantially reduced, high glucose induction group content of triglyceride decline 39%, induction group content of triglyceride decline 49% high in fat, show using dedicated modifying agent and application It prepares in quick-freezing cooked hand-pulled noodles, overcomes the defect of the quick-freezing cooked hand-pulled noodles in existing market, solve prior art problem and obtain significant technical effect, there is wide applicability and Development volue.
Description
Technical field
The invention mainly relates to the technical fields of food processing, specifically, the present invention relates to a kind of quick-freezing cooked hand-pulled noodles
And its technical field of applicable modifying agent preparation.
Background technique
Quick-freezing cooked hand-pulled noodles is the novel product improved by traditional hand-pulled noodles by new noodles processing technique research and development, master
The effect wanted is that the noodles after cooked are rapidly frozen at -18 DEG C, retain to the maximum extent the original mouthfeel of fresh-wet noodle and
The holding time for extending shortening hand-pulled noodles, when needing only need to the short time it is heated thaw, it is simple cook after it can be served.
Talmy is a kind of favorite traditional food of Kazak people, is rich in 17 kinds of amino acid in Talmy, and contain
Amount is higher, and especially the content (4.7653mg/100g) of essential amino acid is abundant, can overcome the disadvantages that human body cannot synthesize or synthesize speed
Degree is far not suitable with the needs of body.In the prior art, 15% tal fibre rice flour is added in wheat flour, and quick-freezing cooked hand-pulled noodles is made, but
It is Talmy is a kind of coarse cereals, no image of Buddha wheat flour is the same to form gluten network during noodles are molding, thus can make face
The urgent needs such as tensile properties decline occurs during defrosting re-heat after quick-frozen in item, cooking loss rate improves, organoleptic quality is deteriorated
The technical issues of solution.
Inulin, also referred to as synanthrin or natural levulan are a kind of with suitable molecular mass and good colour
Soluble dietary fiber.Inulin is used in food because it has the function of good diet fiber health-care, is not appeared in the newspapers at present
The preparation in quick-freezing cooked hand-pulled noodles is applied as hand-pulled noodles modifying agent in road.
Type-2 diabetes mellitus is a kind of complicated and heterogeneous disease, causes serious socioeconomic problem.Technical side appropriate
Case model is to understand type-2 diabetes mellitus risk and pathogenesis, complication, heredity or the environment of the detection of various therapeutic agents to influence
Important tool.The research of food and medicament dual-purpose plant and its effective component prevention and treatment diabetes is concerned in recent years, and food and medicament dual-purpose is planted
Object has the characteristics that the mild lasting, Small side effects of hypoglycemic effect, and mechanism of action is often multidigit point, manifold effect and more function
Can, food and medicament dual-purpose plant prevention diabetes have shown that huge superiority.
The present invention is intended to provide a kind of quick-freezing cooked hand-pulled noodles modifying agent, the hand-pulled noodles modifying agent prepared are able to solve quick-frozen
The quality decline problem of shortening hand-pulled noodles can solve noodles solution after quick-frozen by applying technical solution provided by the present invention
Occur the problems such as tensile properties decline, the raising of cooking loss rate, organoleptic quality variation during freezing re-heat, and makes quick-freezing cooked
Hand-pulled noodles has the function of assistant hypoglycemic reducing blood lipid, has wide applicability and Development volue.
Summary of the invention
Go out noodles during defrosting re-heat after quick-frozen using Talmy in the current quick-freezing cooked hand-pulled noodles in the country
The technical problems urgently to be solved such as existing tensile properties decline, cooking loss rate improve, organoleptic quality is deteriorated, and have no using chrysanthemum
Powder applies the state of the art in the preparation of quick-freezing cooked hand-pulled noodles, especially existing hand-pulled noodles quick-freezing cooked on the market as hand-pulled noodles modifying agent
Objectively there is tensile properties decline, the raising of cooking loss rate, organoleptic quality difference etc. and is badly in need of technical problems to be solved.The present invention
It is intended to provide the quick-freezing cooked hand-pulled noodles that the functionality of a kind of modifying agent for being applicable in hand-pulled noodles and its application and preparation highlights, by using
The dedicated Multiple components raw materials such as inulin that contain by applying in existing quick-freezing cooked hand-pulled noodles, and are used as hand-pulled noodles modifying agent
Quick-freezing cooked hand-pulled noodles formula is obtained by experiment, by applying technical solution provided by the present invention, can significantly improve face
The tensile properties of group, significantly improve noodle quality, reduce expansion rate, the cooking loss rate of quick-freezing cooked hand-pulled noodles, and make preparation
Quick-freezing cooked hand-pulled noodles has the function of assistant hypoglycemic reducing blood lipid, has wide applicability and Development volue.
The invention is realized by the following technical scheme:
The present invention specifically provides a kind of modifying agent for being applicable in hand-pulled noodles, in parts by weight, including 5 parts -20 parts of inulin, height
5 parts -20 parts of acyl group, 50 parts -200 parts of linseed meal, 100 parts -400 parts of trehalose.
Preferably, the present invention provides the modifying agent for being applicable in quick-freezing cooked hand-pulled noodles, in parts by weight, including 5 parts of inulin,
20 parts of high acyl group, 100 parts of linseed meal, 300 parts of trehalose.
Meanwhile the present invention provides and is preparing the application in quick-freezing cooked hand-pulled noodles using above-mentioned modifying agent, specifically using following
Technical step:
(1) flour and modifying agent powder are first uniformly mixed, salt is first dissolved in water and is carried out again and face.
(2) by after dough in step (1) at room temperature provocation 30min, secondary and face is carried out；
(3) boiling 3min after noodles is made in the dough in step (2)；
(4) step (3) well-done hand-pulled noodles is pulled out, subcooled water makes its quickening be cooled to room temperature, drains 3min；
(5) noodles in step (4) are quickly put into -30 DEG C of freezing 30min of ultra low temperature freezer；
(6) it after taking out the noodles in step (5), to be put into -18 DEG C of refrigerators and be refrigerated in time, after noodles are stablized
It is packed.
Further, the present invention also provides a kind of quick-freezing cooked hand-pulled noodles, in parts by weight, including 85 parts of wheat flour, tower
That 15 parts of rice flour, 59 parts of water, 5 parts of modifying agent, 1 part of salt.
By implement technical solution of the present invention, can achieve it is following the utility model has the advantages that
The present invention is intended to provide a kind of modifying agent for being applicable in hand-pulled noodles and its functionality of application and preparation highlight it is quick-frozen ripe
Hand-pulled noodles processed, by using the dedicated Multiple components raw materials such as inulin that contain as hand-pulled noodles modifying agent, by applying existing quick-frozen ripe
In hand-pulled noodles processed, and quick-freezing cooked hand-pulled noodles formula is obtained using by experiment, it, can by applying technical solution provided by the present invention
The tensile properties of dough can be significantly improved, noodle quality is significantly improved, reduces expansion rate, the cooking loss of quick-freezing cooked hand-pulled noodles
The quick-freezing cooked hand-pulled noodles of rate, preparation has the function of assistant hypoglycemic reducing blood lipid, for high sugar and the transgenic drosophila model of induction high in fat
Content of triglyceride is substantially reduced, and high glucose induction group content of triglyceride decline 39%, induction group triglycerides high in fat contains
Amount decline 49% shows to prepare in quick-freezing cooked hand-pulled noodles using dedicated modifying agent and application, using the quick-freezing cooked hand-pulled noodles of setting
The quick-freezing cooked hand-pulled noodles of preparation overcomes the defect of the quick-freezing cooked hand-pulled noodles in existing market, solves prior art problem and is shown
The technical effect of work has wide applicability and Development volue.
Detailed description of the invention
Fig. 1 show influence of the inulin to quick-freezing cooked hand-pulled noodles expansion rate.
Fig. 2 show influence of the inulin to quick-freezing cooked hand-pulled noodles cooking loss rate.
Fig. 3 show quick-freezing cooked hand-pulled noodles SEM figure (× 500).It is 0% that wherein A, B, C, D, which are inulin additive amount respectively,
0.05%, 0.10%, 0.15%, 0.20% quick-freezing cooked hand-pulled noodles sample in cross section amplifies 500 times of electron-microscope scanning results to it.
Fig. 4 show influence of the high acyl gellan gum additive amount to quick-freezing cooked hand-pulled noodles expansion rate.
Fig. 5 show influence of the trehalose to quick-freezing cooked hand-pulled noodles.
Fig. 6 show high sugared model group drosophila total protein content and compares.
Fig. 7 show high sugared model group drosophila content of triglyceride and compares.
Fig. 8 show high sugared model group drosophila content of trehalose and compares.
Fig. 9 show hyperlipidemia model group drosophila total protein content and compares.
Figure 10 show hyperlipidemia model group drosophila content of triglyceride and compares.
Figure 11 show hyperlipidemia model group drosophila content of trehalose and compares.
In Fig. 6-Figure 11, normal group of A-；B- high sugar model group；C- positive controls；D- basic components hand-pulled noodles group；E- is optimal
It is formulated low dose group；F- optimization formula high dose group；G- Talmy group；H- inulin group.
Specific embodiment
In the following, illustrating the present invention for embodiment, still, the present invention is not limited to following embodiments.
There is test material in the present invention: Tianshan Mountains wheat flour is mentioned by Xinjiang AErMan QingZhen Foodstuffs industry Group Co., Ltd
For；Edible salt is commercially available；Inulin (food-grade) is purchased from Fengning safety high-tech Industrial Co., Ltd.；Trehalose (food-grade) is purchased from Dezhou
Hui Yang Biotechnology Co., Ltd；Gold linseed meal (food-grade) is purchased from Gansu, China Dunhuang；High acyl gellan gum (food
Grade) it is purchased from Xinjiang Fufeng Biotechnology Co., Ltd.；Triglyceride determination kit builds up Bioengineering Research Institute purchased from Nanjing；
Determination of protein concentration kit is purchased from Wuhan Boster Biological Technology Co., Ltd.；Content of trehalose detection kit is purchased from Beijing
Suo Laibao Science and Technology Ltd.；Sucrose (analysis is pure) is purchased from Tianjin Yong Sheng Fine Chemical Co., Ltd；Maltose (analysis is pure) purchase
From Shanghai Mike's woods biochemical technology Co., Ltd；Methyl p-hydroxybenzoate, propionic acid are purchased from western Gansu Province science limited liability company；Fine jade
Rouge, soy meal, corn flour, yeast powder are commercially available.Male ebony body drosophila (Ebony Flies) purchase is in Zhongshan University
Test apparatus used in the present invention has: DW-86L490J ultra low temperature freezer, BCD-225WDGK refrigerator are purchased from blueness
Island limited liability company, Haier；C21-RC266 electromagnetic oven is purchased from the living electric apparatus Manufacturing Co., Ltd of Guangdong beauty；008 electricity of YG (B)
Sub- monofilament strength machine is purchased from Wenzhou Darong Textile Instrument Co., Ltd.；LEO1430VP scanning electron microscope is purchased from Made in
Germany；CT34500 Texture instrument；721G type ultraviolet specrophotometer is purchased from upper Nereid Ke Shang subsidiary factory；HE-3000G all-wave length is more
Function enzyme micro-plate reader is purchased from Beijing Safeheart Medical Systems Ltd.；HH-4 digital display thermostat water bath is purchased from the newer instrument in Changzhou
Device Manufacturing Co., Ltd；H1650R table-type high-speed refrigerated centrifuge is purchased from Shanghai Lu Xiangyi centrifuge Instrument Ltd.；BSM-
220.4 assay balance is purchased from Shanghai Zhuojing Electronic Technology Co., Ltd..
The reagent, material can be bought by public channel, and equipment employed in technique and instrument are this field
Common equipment.
What all material, reagent and the instrument selected in the present invention were all well known in the art, but reality of the invention is not limited
It applies, other some reagents well known in the art and equipment are applied both to the implementation of following implementation of the present invention.
Following embodiment further illustrates the contents of the present invention, but should not be construed as limiting the invention.Without departing substantially from
In the case where spirit of that invention and essence, to modifications or substitutions made by the method for the present invention, step or condition, the present invention is belonged to
Range.
Embodiment one: it is applicable in the preparation of hand-pulled noodles modifying agent
The present invention specifically provides a kind of modifying agent for being applicable in hand-pulled noodles, in parts by weight, including 5 parts -20 parts of inulin, height
5 parts -20 parts of acyl group, 50 parts -200 parts of linseed meal, 100 parts -400 parts of trehalose.
Embodiment two: it is applicable in hand-pulled noodles modifying agent and is preparing the application in quick-freezing cooked hand-pulled noodles
Specifically, on the basis of example 1, the modifying agent that embodiment one provides is in preparing quick-freezing cooked hand-pulled noodles
Using specifically using following technical step:
(1) flour and each modifying agent powder are first uniformly mixed, salt is first dissolved in water and is carried out again and face.
(2) by after dough in step (1) at room temperature provocation 30min, secondary and face is carried out；
(3) boiling 3min after noodles is made in the dough in step (2)；
(4) step (3) well-done hand-pulled noodles is pulled out, subcooled water makes its quickening be cooled to room temperature, drains 3min；
(5) noodles in step (4) are quickly put into -30 DEG C of freezing 30min of ultra low temperature freezer；
(6) it after taking out the noodles in step (5), to be put into -18 DEG C of refrigerators and be refrigerated in time, after noodles are stablized
It is packed.
Embodiment three: quick-freezing cooked hand-pulled noodles modifying agent
The present invention specifically provides a kind of quick-freezing cooked hand-pulled noodles modifying agent, in parts by weight, including 20 parts of inulin, high acyl
5 parts of base, 200 parts of linseed meal, 100 parts of trehalose.
Example IV: quick-freezing cooked hand-pulled noodles modifying agent
The present invention specifically provides a kind of quick-freezing cooked hand-pulled noodles modifying agent, in parts by weight, including 15 parts of inulin, high acyl
10 parts of base, 200 parts of linseed meal, 100 parts of trehalose.
Embodiment five: quick-freezing cooked hand-pulled noodles modifying agent
The present invention specifically provides a kind of quick-freezing cooked hand-pulled noodles modifying agent, in parts by weight, including 10 parts of inulin, high acyl
15 parts of base, 150 parts of linseed meal, 200 parts of trehalose.
Embodiment six: quick-freezing cooked hand-pulled noodles modifying agent
The present invention specifically provides a kind of quick-freezing cooked hand-pulled noodles modifying agent, in parts by weight, including 5 parts of inulin, high acyl
20 parts of base, 100 parts of linseed meal, 300 parts of trehalose.
Embodiment seven: quick-freezing cooked hand-pulled noodles modifying agent
The present invention specifically provides a kind of quick-freezing cooked hand-pulled noodles modifying agent, in parts by weight, including 5 parts of inulin, high acyl
20 parts of base, 50 parts of linseed meal, 400 parts of trehalose.
Embodiment eight: quick-freezing cooked hand-pulled noodles
Quick-freezing cooked hand-pulled noodles in parts by weight, including 85 parts of wheat flour, 15 parts of tal fibre rice flour, 59 parts of water, modifying agent 5
Part, 1 part of salt, the applicable hand-pulled noodles modifying agent that modifying agent selects above-described embodiment one to embodiment seven to provide.
Embodiment nine: quick-freezing cooked hand-pulled noodles modifying agent formulation optimization
Two schemes provided into embodiment seven carry out quick-freezing cooked hand-pulled noodles modifying agent formulation optimization based on the above embodiment
For the quick-freezing cooked hand-pulled noodles modifying agent optimal process process of determination, to be to investigate to refer to tensile properties, expansion rate, cooking loss rate
Mark, determines the most suitable additive amount of four kinds of modifying agents.
1, the method for inspection
According to the quick-freezing cooked hand-pulled noodles modifying agent that the scheme that embodiment two is provided into embodiment seven obtains, expansion rate, steaming
It is specific as follows to boil loss late, surface microstructure, tensile properties measuring method:
1. the measurement of expansion rate
With reference to refined method is appointed, the quick-freezing cooked hand-pulled noodles of 10g is weighed, m1 is denoted as；The quick-freezing cooked hand-pulled noodles of this 10g is placed on 80mL
1min is boiled in distilled water, pulls noodles out, and distilled water leaching room temperature after the water outside noodles of drying is dried, then is put to claiming on balance
Weight, is denoted as m2.
Noodles expansion rate=[(m2-m1)/m1] × 100%.
2. the measurement of cooking loss rate
With reference to glad method is appointed, weighs the quick-freezing cooked hand-pulled noodles sample of 10g and boil 1min in 80mL distilled water, pull out, take
Noodle soup after boiling detects its absorbance at 460nm wavelength, using distilled water as reference, indicates the face with the absorbance of noodle soup
The cooking loss of item.The absorbance of noodle soup is bigger, indicates that cooking loss is bigger, face quality is poorer.
3. the measurement of surface microstructure
With reference to the method for Xu Fen, using scanning electron microscope (SEM).By quick-freezing cooked hand-pulled noodles sample after freeze-drying,
It takes out sample and carefully intercepts a cross section, do not allow cross section to be oppressed and destroy internal structure, take section more
Smooth sample is put into Electronic Speculum loading chamber, and sample is moved among loading chamber, vacuumizes after shutting loading chamber, is opened using computer
Its microstructure for amplifying 500 times of beginning scanning.
4. the measurement of tensile properties
Referring to Jiang Haiyan method, quick-freezing cooked hand-pulled noodles of the 10g after thawing is weighed, is put into the distilled water that 80mL boils,
Start timing 1min after water boils again, pulls noodles out, after the water outside wet noodles is washed away with distilled water, be placed in room temperature condition
Under dry.Then YG011 type bundle strength machine is used, range is set as 100cN, test speed 50mm/min, measuring distance 10mm.
By between orderly two parallel bars being wound on probe of the hand-pulled noodles after the re-heat of a root long 4.0cm, centre can not twist item, pine
It relaxes, bar above is driven by instrument, noodles is at the uniform velocity pulled up, until noodles disconnect just.During test, sample must not be touched
Product and upper and lower detector bar, to prevent influencing test data.Drawing high characteristic indicates that fracture is strong with ultimate strength/cN and fracture extension/mm
Power is bigger, and noodles toughness is better, and fracture extension value is bigger, and reflection hand-pulled noodles ductility is better.Each sample makees 6 parallel testings,
Maximum value and minimum value are removed, the average value of 4 values is taken.
5. being upheld with sensory evaluation, cooking loss rate, ultimate strength, fracture is that evaluation index determines that quick-freezing cooked hand-pulled noodles changes
Good dose of optimization formula.Wherein, sensory evaluation, ultimate strength, the numerical value of break-draw these three indexs are bigger, the quality of hand-pulled noodles
Better；And the numerical value of hand-pulled noodles cooking loss is bigger, the quality of dough sheet is poorer, therefore the influence journey according to each index to dough sheet quality
The formula of degree setting dough sheet comprehensive score is as follows:
Comprehensive score formula are as follows: -0.3 × steaming is upheld in Y=0.4 × sensory evaluation scores+0.15 × ultimate strength+0.15 × fracture
Boil loss
It scores in formula, each result score is the nondimensionalization value obtained after nondimensionalization.
Nondimensionalization formula are as follows: X=100 × (Xi-Xmin)/(Xmax-Xmin)
Wherein: X is nondimensionalization value；XiFor actually measured value；XmaxMaximum value in actually measured value is corresponded to for the index；
XminThe index corresponds to minimum value in actually measured value.
2, single factor experiment
(1) influence of the inulin additive amount to quick-freezing cooked hand-pulled noodles expansion rate
Flour 100g, water 59g are chosen, by weight: salt 1g, high acyl gellan gum 0.10g, linseed meal 1.50g, seaweed
5 processing groups are arranged in sugared 2.00g, and every group is separately added into inulin 0g, 0.05g, 0.10g, 0.15g, 0.20g, by embodiment one
Quick-freezing cooked hand-pulled noodles is made in provided scheme, analyzes its tensile properties.As a result as shown in Fig. 1, inulin additive amount is 0.10g
When, the expansion rate of quick-freezing cooked hand-pulled noodles is minimum, quick-frozen with the increase of inulin additive amount when inulin additive amount is less than 0.10g
The expansion rate of shortening hand-pulled noodles, which has, significantly to be reduced.This is because inulin can enhance in a certain range the intensity of dough to
Reduce expansion rate.When additive amount is higher than 0.10g, the expansion rate of quick-freezing cooked hand-pulled noodles constantly increases, and is because inulin is that one kind can
Soluble dietary fiber, and more than after most suitable additive amount, with the raising of additive amount, it is existing that inulin will cause a degree of water suction
As causing expansion rate to improve, but entire expanse rate is respectively less than and is not added with inulin.Therefore using expansion rate as inspection target, speed is obtained
The jelly most suitable additive amount of shortening hand-pulled noodles inulin is 0.10g.
(2) influence of the inulin to quick-freezing cooked hand-pulled noodles cooking loss rate
Choose flour 100g, water 59g, by weight: salt 1.00g, high acyl gellan gum 0.10g, linseed meal 1.50g,
5 processing groups are arranged in trehalose 2.00g, and every group is separately added into inulin 0.00g, 0.05g, 0.10g, 0.15g, 0.20g, by real
It applies scheme provided in example one and quick-freezing cooked hand-pulled noodles is made, analyze its cooking loss rate.As a result as shown in Fig. 2, inulin adds
When dosage is 0.10g, the absorbance of quick-freezing cooked hand-pulled noodles is minimum, and cooking loss rate is minimum.When inulin additive amount is less than 0.10g
When, with the increase of inulin additive amount, the absorbance of quick-freezing cooked hand-pulled noodles constantly reduces, quick-frozen ripe when additive amount is higher than 0.10g
The absorbance of hand-pulled noodles processed constantly increases, and inulin additive amount is more than that the sample absorbance of 0.15g is even greater than the sample for being not added with inulin
Product.Analysis is the reason for this is that inulin is a kind of soluble dietary fiber, and addition can make hand-pulled noodles reduce water absorption rate on a small quantity, to play
The effect of cooking loss rate is reduced, but after the certain additive amount of arrival, noodles will cause the dissolution of inulin during the cooking process, lead
It causes noodles to destroy since inside, and increases cooking loss rate.It is quick-freezing cooked when therefore using cooking loss rate as inspection target
The most suitable additive amount of hand-pulled noodles inulin is 0.10g.
(3) influence of the inulin additive amount to quick-frozen hand-pulled noodles microstructure
Choose flour 100g, water 59g, by weight: salt 1.00g, high acyl gellan gum 0.10g, linseed meal 1.50g,
5 processing groups are arranged in trehalose 2.00g, and every group is separately added into inulin 0.00g, 0.05g, 0.10g, 0.15g, 0.20g, by real
It applies scheme provided in example one and quick-freezing cooked hand-pulled noodles is made, analyze its microstructure.As a result as shown in Fig. 3, different inulin
The porosity of the quick-freezing cooked hand-pulled noodles sample in cross section of additive amount, pore size differ greatly, and illustrate inulin to quick-freezing cooked hand-pulled noodles
Internal structure have a certain impact.When inulin additive amount is 0.10g as we can see from the figure, structure is the closest, and hole
Gap rate, pore size be it is minimum, when obtaining using microstructure as inspection target, the most suitable addition of inulin in quick-freezing cooked hand-pulled noodles
Amount is 0.10g.
(4) influence of the inulin additive amount to quick-frozen hand-pulled noodles tensile properties
Choose flour 100g, water 59g, by weight: salt 1.00g, high acyl gellan gum 0.10g, linseed meal 1.50g,
5 processing groups are arranged in trehalose 2.00g, and every group is separately added into inulin 0.00g, 0.05g, 0.10g, 0.15g, 0.20g, by real
It applies scheme provided in example one and quick-freezing cooked hand-pulled noodles is made, analyze its tensile properties.The results are shown in Table 1:
Table 1: influence of the inulin to quick-freezing cooked hand-pulled noodles tensile properties
| Inulin additive amount/g | 0.00 | 0.05 | 0.10 | 0.15 | 0.20 |
| Ultimate strength/cN | 35.01±0.1 | 44.08±0.1 | 45.15±0.1 | 44.87±0.1 | 42.10±0.1 |
| It is broken extension/mm | 7.42±0.1 | 8.75±0.1 | 8.53±0.1 | 7.86±0.1 | 7.49±0.2 |
As shown in Table 1, upholding two indices with the increase ultimate strength of inulin additive amount and fracture is in after first increasing
Reduced trend.This is because inulin has an impact to the ductility of dough, it is to a certain extent with the increase of inulin additive amount, quick-frozen
The ductility of shortening hand-pulled noodles reaches peak, and the additive amount for being further added by inulin will lead to the hardness increase of noodles, to make noodles
Ultimate strength and fracture uphold also in first rise after downward trend.The inulin additive amount of working as of quick-freezing cooked hand-pulled noodles is 0.10g,
The ultimate strength of quick-freezing cooked hand-pulled noodles reaches maximum, and fracture extension value is larger；When inulin additive amount is 0.05g, fracture is upheld most
Greatly.Comprehensively consider two indices, the most suitable additive amount of inulin is 0.10g.
(5) influence of the high acyl gellan gum additive amount to quick-freezing cooked hand-pulled noodles expansion rate
Flour 100g, water 59g are chosen, by weight: salt 1.00g, inulin 0.10g, linseed meal 1.50g, trehalose
5 processing groups are arranged in 2.00g, and every group is separately added into high acyl gellan gum 0.00g, 0.05g, 0.10g, 0.15g, 0.20g, press
Quick-freezing cooked hand-pulled noodles is made in scheme provided in embodiment one, analyzes its expansion rate.As a result as shown in Fig. 4, when high acyl group
When the additive amount of gellan gum is less than 0.10g, high acyl gellan gum additive amount is improved, the expansion rate of quick-freezing cooked hand-pulled noodles constantly subtracts
It is small, reach expansion rate minimum when additive amount is 0.10g.After 0.10g, the expansion rate of quick-freezing cooked hand-pulled noodles is gradually
Rise.Analysis reason is that high acyl gellan gum is added in hand-pulled noodles to will form flexible gel, within the scope of certain additive amount
The intensity of noodles can be made to increase, but be more than that elastic gel is excessive after most suitable additive amount, cause hand-pulled noodles water sucting degree also with
The increase of the additive amount of high acyl gellan gum and constantly increase.Using expansion rate as inspection target, the most suitable of high acyl gellan gum adds
Dosage is 0.10g.
(6) influence of the high acyl gellan gum additive amount to quick-freezing cooked hand-pulled noodles tensile properties
Flour 100g, water 59g are chosen, by weight: salt 1.00g, inulin 0.10g, linseed meal 1.50g, trehalose
5 processing groups are arranged in 2.00g, and every group is separately added into high acyl gellan gum 0.00g, 0.05g, 0.10g, 0.15g, 0.20g, press
Quick-freezing cooked hand-pulled noodles is made in scheme provided in embodiment one, analyzes its expansion rate.The results are shown in Table 2:
Table 2: influence of the high acyl gellan gum to quick-freezing cooked hand-pulled noodles tensile properties
As shown in Table 2, with the increase of high acyl gellan gum additive amount, the ultimate strength of quick-freezing cooked hand-pulled noodles and fracture are stretched
Open the trend that two indices are all in first increases and then decreases.Because one timing of ion concentration is coagulated with the increase of gellan gum concentration
Glue intensity is in downward trend after first rising, and Na ion concentration is to maintain certain, institute in the hand-pulled noodles system of this technical solution
With with the increase of high acyl gellan gum additive amount, the ultimate strength of quick-freezing cooked hand-pulled noodles and fracture are upheld all under after first rising
The trend of drop.When additive amount is 0.10g, the ultimate strength of quick-freezing cooked hand-pulled noodles is maximum, when additive amount is 0.15g, fracture
Uphold highest.Due to the present invention addition high acyl gellan gum as the purpose of modifying agent be reduction noodles boiling after turbidity, institute
It is upheld with comprehensively considering cooking loss rate, ultimate strength and fracture, the most suitable additive amount of high acyl gellan gum is 0.10g
(7) influence of the linseed meal to quick-freezing cooked hand-pulled noodles tensile properties
Flour 100g, water 59g are chosen, by weight: salt 1.00g, inulin 0.10g, high acyl gellan gum 0.10g, seaweed
5 processing groups are arranged in sugared 2.00g, and every group is separately added into linseed meal 0g, 0.5g, 1.0g, 1.5g, 2.0g, by embodiment one
Quick-freezing cooked hand-pulled noodles is made in provided scheme, analyzes its tensile properties.The results are shown in Table 3 for analysis:
Table 3: influence of the linseed meal to quick-freezing cooked hand-pulled noodles tensile properties
| Linseed meal additive amount/g | 0.0 | 0.5 | 1.0 | 1.5 | 2.0 |
| Ultimate strength/cN | 33.73±0.2 | 33.59±0.1 | 35.63±0.1 | 37.15±0.1 | 34.91±0.1 |
| It is broken extension/mm | 7.55±0.1 | 9.65±0.1 | 10.03±0.1 | 10.15±0.1 | 9.83±0.1 |
As shown in Table 3, when the additive amount of linseed meal is 1.50g, the ultimate strength of quick-freezing cooked hand-pulled noodles and fracture are stretched
Opening value is highest, and relevant coefficient evaluation in quality selection is best, therefore using tensile properties as inspection target, the most suitable additive amount of linseed meal is 1.50g.
(8) influence of the trehalose to quick-freezing cooked hand-pulled noodles tensile properties
Flour 100g, water 59g are chosen, by weight: salt 1.00g, inulin 0.10g, high acyl gellan gum 0.10g, flax
5 processing groups are arranged in seed powder 1.50g, and every group is separately added into trehalose 0.00g, 1.00g, 2.00g, 3.00g, 4.00g, by real
It applies scheme provided in example one and quick-freezing cooked hand-pulled noodles is made, analyze its tensile properties.The results are shown in Table 4 for analysis:
Table 4: influence of the trehalose to quick-freezing cooked hand-pulled noodles tensile properties
| Trehalose additive amount/g | 0.00 | 1.00 | 2.00 | 3.00 | 4.00 |
| Ultimate strength/cN | 34.08±0.1 | 35.83±0.1 | 36.50±0.1 | 39.58±0.2 | 37.71±0.1 |
| It is broken extension/mm | 8.04±0.1 | 8.87±0.1 | 9.51±0.1 | 8.93±0.1 | 8.23±0.1 |
As shown in table 4, the addition of trehalose can be effectively improved the tensile properties of noodles.When the additive amount of trehalose is
When 3.00g, the ultimate strength highest of quick-freezing cooked hand-pulled noodles, the value for being broken extension is also higher；It is quick-frozen when additive amount is 2.00g
Longest is upheld in the fracture of shortening hand-pulled noodles, but ultimate strength value and peak gap are larger.Comprehensively consider, trehalose additive amount is
When 3.00g, the tensile properties of hand-pulled noodles reach best.
(9) influence of the trehalose to quick-freezing cooked hand-pulled noodles cooking loss rate
Flour 100g, water 59g are chosen, by weight: salt 1.00g, inulin 0.10g, high acyl gellan gum 0.10g, flax
5 processing groups are arranged in seed powder 1.50g, and every group is separately added into trehalose 0.00g, 1.00g, 2.00g, 3.00g, 4.00g, by real
It applies scheme provided in example one and quick-freezing cooked hand-pulled noodles is made, analyze its tensile properties.It analyzes shown in result attached drawing 4, addition sea
Algae sugar can be substantially reduced quick-freezing cooked hand-pulled noodles cooking loss rate.When trehalose additive amount is less than 3.00g, with seaweed sugar amount
Increase, the absorbance of quick-freezing cooked hand-pulled noodles constantly reduces, more than being gradually increased after 3.00g.The additive amount of trehalose is 3.00g
When, the absorbance value of quick-freezing cooked hand-pulled noodles is minimum, illustrates that the cooking loss rate of this when is minimum, therefore is to examine with cooking loss rate
When examining index, the most suitable additive amount of trehalose is 3.00g.
(10) quick-freezing cooked hand-pulled noodles improves agent prescription orthogonal test
Based on experiment of single factor result, with inulin (A), high acyl gellan gum additive amount (B), linseed meal additive amount
(C), trehalose additive amount (D) is experimental factor, is upheld with sensory evaluation, cooking loss rate, ultimate strength, fracture to investigate and referring to
Mark, comprehensive scoring method select L9(34) the quick-frozen hand-pulled noodles formula of optimization of orthogonal test, each factor is arranged three levels and is shown in Table 5.
Table 5:L9 (34) orthogonal test factor level design table
Quick-freezing cooked hand-pulled noodles comprehensive score situation is as shown in table 6:
Table 6: quick-freezing cooked hand-pulled noodles comprehensive score table
| Serial number | Subjective appreciation | Cooking loss rate | Fracture is upheld | Tensile strength | Comprehensive score |
| 1 | 91.650 | 50.084 | 19.680 | 80.15 | 66.872 |
| 2 | 78.674 | 42.944 | 12.002 | 52.26 | 53.992 |
| 3 | 91.091 | 38.244 | 13.250 | 90.994 | 63.546 |
| 4 | 39.462 | 51.304 | 18.758 | 76.056 | 45.396 |
| 5 | 49.160 | 31.464 | 9.330 | 53.676 | 38.556 |
| 6 | 65.578 | 37.986 | 7.604 | 83.002 | 51.218 |
| 7 | 45.056 | 14.806 | 3.548 | 22.05 | 27.504 |
| 8 | 15.186 | 10.026 | 2.086 | 5.192 | 10.174 |
| 9 | 43.114 | 40.306 | 14.164 | 44.76 | 38.176 |
The results are shown in Table 7 for Orthogonal Optimization Test:
Table 7: quick-freezing cooked hand-pulled noodles L9 (34) Orthogonal Optimization Test result
By table 6,7 it is found that each modifying agent upholds four indexs to sensory evaluation, cooking loss rate, ultimate strength, fracture
Comprehensive score influence sequence is A > B > D > C, i.e. inulin > high acyl gellan gum > linseed meal > trehalose, is obtained best
Group be combined into A1B3C2D1, i.e., optimal improvement agent prescription be inulin 0.05g, high acyl gellan gum 0.20g, trehalose 3.00g,
Linseed meal 1.00g.
For further determine that in formula various modifying agents to the influence factor of quick-freezing cooked hand-pulled noodles comprehensive score, to upper table into
Row variance analysis and significance test, are shown in Table 8.
Table 8: quick-freezing cooked hand-pulled noodles comprehensive score analysis of variance table
As shown in Table 8, the additive amount of inulin and high acyl gellan gum is investigating model to the comprehensive score of quick-freezing cooked hand-pulled noodles
It is significant to enclose interior influence, but trehalose and linseed meal influence not significantly in investigation range.
Verification test obtains, and the comprehensive score of quick-freezing cooked hand-pulled noodles is 78.621, and sensory evaluation is 94 points, cooking loss rate
It is 5.7%, ultimate strength is 47.53 ± 0.1cN, and it is 11.03 ± 0.2mm that fracture, which is upheld,.Therefore quick-freezing cooked hand-pulled noodles modifying agent is most
Excellent formula are as follows: inulin 0.05g, high acyl gellan gum 0.20g, trehalose 3.00g, linseed meal 1.00g；Quick-freezing cooked hand-pulled noodles
Optimum formula are as follows: wheat flour 85g, Talmy 15g, water 59g, salt 1.00g, inulin 0.05g, high acyl gellan gum 0.20g, seaweed
Sugared 3.00g, linseed meal 1.00g.
Embodiment ten: the effect of quick-freezing cooked hand-pulled noodles, is verified
On the basis of the modifying agent that above-described embodiment one to embodiment seven provides, further pass through embodiment eight and embodiment
The following experiment of quick-freezing cooked hand-pulled noodles expansion provided on nine experiment basis.
1, influence of the quick-freezing cooked hand-pulled noodles to the drosophila type II diabetes model glycolipid metabolism of high glucose induction
(1) foundation of high sugared, induction high in fat drosophila type II diabetes model
Drosophila type II diabetes model is all provided with blank control group, model group, positive controls, administration group, test group setting
Situation is as shown in table 9.Three age in days Male Drosophilas are grouped at random, the drosophila of blank control group uses normal Drosophila medium,
The drosophila picked out at random is incubated in high sugar, after culture medium high in fat 1 week, then be randomly divided into respectively model group, conventional foundation group,
Testing index after 1 week is administered in optimization formula low dose group, optimization formula high dose group, Talmy group, inulin group respectively.
Table 9: high sugar/transgenic drosophila model experimental group high in fat
| Serial number | Group | Quantity (only) | Constituent content |
| 1 | Normal group | 30 | Ordinary culture medium |
| 2 | Model control group | 30 | Culture medium high in fat |
| 3 | Positive controls | 30 | 0.1% melbine+culture medium |
| 4 | Basic components hand-pulled noodles group | 30 | 6% basic components hand-pulled noodles+culture medium |
| 5 | Optimization formula low dose group | 30 | 2% optimization formula hand-pulled noodles+culture medium |
| 6 | Optimization formula high dose group | 30 | 6% optimization formula hand-pulled noodles+culture medium |
| 7 | Talmy group | 30 | 6% Talmy hand-pulled noodles+culture medium |
| 8 | Inulin group | 30 | 6% inulin hand-pulled noodles+culture medium |
Table 10: total protein content, content of triglyceride, the content of trehalose (x ± s) of high sugar model group drosophila
| Serial number | Group | Total protein content mg/mL | Content of triglyceride μ g/mg | Content of trehalose mg/mL |
| 1 | Normal group | 3.62±0.21 | 0.28±0.02 | 2.44±0.03 |
| 2 | High sugar model group | 3.51±0.09 | 0.83±0.05 | 5.81±0.16 |
| 3 | Positive controls | 3.58±0.05 | 0.32±0.04 | 3.21±0.09 |
| 4 | Basic components hand-pulled noodles group | 3.49±0.05 | 0.79±0.09 | 5.55±0.08 |
| 5 | Optimization formula low dose group | 3.48±0.09 | 0.60±0.05 | 4.76±0.12 |
| 6 | Optimization formula high dose group | 3.42±0.04 | 0.48±0.08 | 3.36±0.05 |
| 7 | Talmy group | 3.47±0.04 | 0.51±0.08 | 3.50±0.08 |
| 8 | Inulin group | 3.51±0.10 | 0.58±0.04 | 5.31±0.11 |
From table 10, Fig. 6, Fig. 7, Fig. 8:
Compared with normal group, total protein content decreases model group, but without marked difference, not statistically significant (p >
0.05)；Content of triglyceride and content of trehalose raising are extremely significant, are statistically significant (p < 0.01).
Compared with model group, basic components group total protein content, content of triglyceride and content of trehalose decrease,
But it is not statistically significant (p > 0.05) without marked difference；Optimization formula low dose group total protein content decreases, but without significant
Difference (p > 0.05)；The extremely significant reduction (p < 0.01) of content of triglyceride；Content of trehalose significantly reduces (p < 0.05)；It is optimal to match
Square high dose group total protein content decreases, but without marked difference (p > 0.05)；Content of triglyceride and content of trehalose are equal
Extremely significant reduction (p < 0.01)；Talmy group total protein content decreases, but without marked difference (p > 0.05)；Triglycerides contains
Amount and the extremely significant reduction (p < 0.01) of content of trehalose；Inulin group total protein content is constant, the extremely significant drop of content of triglyceride
Low (p<0.01), content of trehalose decreases, but without marked difference (p>0.05)
In conclusion the drosophila mould of the quick-freezing cooked hand-pulled noodles of optimization formula, Talmy hand-pulled noodles and inulin hand-pulled noodles to high glucose induction
The content of triglyceride and content of trehalose of type have reduction effect, but to the total protein content of high sugared transgenic drosophila model without significant shadow
It rings, and the effect of the quick-freezing cooked hand-pulled noodles high dose group of optimization formula is best.
2, influence of the quick-freezing cooked hand-pulled noodles to the drosophila type II diabetes model glycolipid metabolism of induction high in fat
Table 11: total protein content, content of triglyceride, the content of trehalose (x ± s) of hyperlipidemia model group drosophila
| Serial number | Group | Total protein content mg/mL | Content of triglyceride μ g/mg | Content of trehalose mg/mL |
| 1 | Normal group | 3.62±0.21 | 0.28±0.02 | 2.44±0.03 |
| 2 | Hyperlipidemia model group | 3.50±0.06 | 1.57±0.09 | 4.12±0.13 |
| 3 | Positive controls | 3.60±0.02 | 0.44±0.11 | 2.85±0.10 |
| 4 | Basic components hand-pulled noodles group | 3.51±0.03 | 1.31±0.13 | 3.93±0.04 |
| 5 | Optimization formula low dose group | 3.46±0.05 | 1.05±0.11 | 3.80±0.06 |
| 6 | Optimization formula high dose group | 3.52±0.07 | 0.66±0.13 | 3.29±0.07 |
| 7 | Talmy group | 3.56±0.11 | 0.64±0.07 | 3.48±0.09 |
| 8 | Inulin group | 3.56±0.15 | 0.90±0.11 | 3.70±0.06 |
From table 11, Fig. 9, Figure 10, Figure 11:
Compared with normal group, total protein content decreases model group, but without marked difference, not statistically significant (p >
0.05)；Content of triglyceride and content of trehalose raising are extremely significant, are statistically significant (p < 0.01).
Compared with model group, basic components hand-pulled noodles group total protein content is slightly increased, and content of triglyceride and trehalose contain
Amount decreases, but without marked difference (p > 0.05)；Optimization formula low dose group total protein content decreases, but without significance difference
Not (p > 0.05)；Content of triglyceride and content of trehalose significantly reduce (p < 0.05)；Optimization formula high dose group total protein
Content is increased, but without marked difference；Content of triglyceride and the extremely significant reduction (p < 0.01) of content of trehalose；Talmy
Group total protein content is increased, but without marked difference (p > 0.05)；Content of triglyceride and the extremely significant drop of content of trehalose
Low (p < 0.01)；Inulin group total protein content is constant, and content of triglyceride and content of trehalose significantly reduce (p < 0.05).
In conclusion the drosophila mould of the quick-freezing cooked hand-pulled noodles of optimization formula, Talmy hand-pulled noodles and inulin hand-pulled noodles to induction high in fat
The content of triglyceride and content of trehalose of type have reduction effect, but to the protein content of transgenic drosophila model high in fat without significant shadow
It rings, and the effect of the quick-freezing cooked hand-pulled noodles high dose group of optimization formula is best.
3, Talmy and inulin cooperate with hypoglycemic lipid-lowering effect
Table 12: Talmy and inulin collaboration assistant hypoglycemic effect for reducing fat (after administration 7d) (x ± s)
As shown in Table 12: quick-freezing cooked hand-pulled noodles 1 (Talmy), 2 (inulin), 3 (Talmys+inulin) and basic components hand-pulled noodles
It compares, the content of triglyceride and content of trehalose of the transgenic drosophila model of high sugar and induction high in fat are substantially reduced, wherein high sugar
Induction group content of triglyceride decline 39%, induction group content of triglyceride decline 49% high in fat, and Talmy+inulin group effect
Most preferably, it is statistically significant (p < 0.05).It is found that Talmy and inulin have collaboration assistant hypoglycemic effect for reducing blood fat.
Embodiment 11: quick-freezing cooked hand-pulled noodles product quality indicator
The quick-freezing cooked hand-pulled noodles of the product that embodiment three is provided to embodiment seven uses company standard: quick-frozen Flour product Q/
AR0022S-2018 carries out physical and chemical index and measures for microbiological indicator.Testing result is as shown in table 13,14:
Table 13: quick-freezing cooked hand-pulled noodles product physical and chemical index measurement
Table 14: quick-freezing cooked hand-pulled noodles product microbiological indicator measurement
| Testing index | Detected value |
| Total plate count | ≤ 40 |
| Coliform | ≤ 5 |
| Staphylococcus aureus | ≤ 10 |
| Salmonella | ≤0-25g |
In conclusion product made from the quick-freezing cooked hand-pulled noodles product preparation method of inulin provided by the present invention meets GB-
Requirement in 2758-2005 " quick-frozen Flour product " to quick-freezing cooked hand-pulled noodles product sanitary index.
By the experimental verification of above-mentioned series embodiment, changed containing Multiple components raw materials such as inulin as hand-pulled noodles using dedicated
Good dose, quick-freezing cooked hand-pulled noodles formula is obtained by applying in existing quick-freezing cooked hand-pulled noodles, and using by experiment, passes through application
Technical solution provided by the present invention can significantly improve the tensile properties of dough, significantly improve noodle quality, reduce quick-frozen
Expansion rate, the cooking loss rate of shortening hand-pulled noodles, the quick-freezing cooked hand-pulled noodles of preparation has the function of assistant hypoglycemic reducing blood lipid, for height
The content of triglyceride of the transgenic drosophila model of induction sugared and high in fat is substantially reduced, the decline of high glucose induction group content of triglyceride
39%, induction group content of triglyceride decline 49% high in fat shows to prepare quick-freezing cooked drawing using dedicated modifying agent and application
In face, the defect of the quick-freezing cooked hand-pulled noodles in existing market is overcome using the quick-freezing cooked hand-pulled noodles for setting quick-freezing cooked hand-pulled noodles preparation,
It solves prior art problem and obtains significant technical effect, there is wide applicability and Development volue.
As described above, the present invention can be realized preferably, the above embodiments are only to preferred implementation side of the invention
Formula is described, and is not intended to limit the scope of the present invention, and without departing from the spirit of the design of the present invention, this field is general
The various changes and improvement that logical technical staff makes technical solution of the present invention, should all fall into present invention determine that protection scope
It is interior.
Claims (4)
1. a kind of modifying agent for being applicable in hand-pulled noodles, which is characterized in that in percentage by weight, including 5 parts -20 parts of inulin, high acyl
5 parts -20 parts of base, 50 parts -200 parts of linseed meal, 100 parts -400 parts of trehalose.
2. being applicable in the modifying agent of hand-pulled noodles as described in claim 1, which is characterized in that in percentage by weight, including inulin 5
Part, 20 parts of high acyl group, 100 parts of linseed meal, 300 parts of trehalose.
3. a kind of modifying agent for being applicable in hand-pulled noodles as described in claim 1 is preparing the application in quick-freezing cooked hand-pulled noodles, feature
It is, specifically uses following technical step:
(1) flour and modifying agent powder are first uniformly mixed, salt is first dissolved in water and is carried out again and face；
(2) by after dough in step (1) at room temperature provocation 30min, secondary and face is carried out；
(3) boiling 3min after noodles is made in the dough in step (2)；
(4) step (3) well-done hand-pulled noodles is pulled out, subcooled water makes its quickening be cooled to room temperature, drains 3min；
(5) noodles in step (4) are quickly put into -30 DEG C of freezing 30min of ultra low temperature freezer；
(6) it after taking out the noodles in step (5), to be put into -18 DEG C of refrigerators and be refrigerated in time, be carried out after noodles are stablized
Packaging.
4. a kind of quick-freezing cooked hand-pulled noodles, which is characterized in that in parts by weight, including 85 parts of wheat flour, 15 parts of tal fibre rice flour,
59 parts of water, 5 parts of modifying agent, 1 part of salt.
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|---|---|---|---|---|
| JP3441450B1 (en) * | 2002-08-16 | 2003-09-02 | 伸欣 倉岡 | Frozen Japanese buckwheat noodles or boiled noodles |
| CN107495115A (en) * | 2017-09-20 | 2017-12-22 | 新疆大学 | A kind of nutrition mediation noodles and preparation method thereof |
| CN107751787A (en) * | 2017-10-16 | 2018-03-06 | 新疆大学 | A kind of quick-freezing cooked hand-pulled noodles and preparation method thereof |
| CN109527025A (en) * | 2018-12-18 | 2019-03-29 | 韶关学院 | A kind of Talmy biscuit of auxiliary hyperglycemic and preparation method thereof |
| CN109757542A (en) * | 2019-01-21 | 2019-05-17 | 河南科技大学 | A kind of freezing flour-dough and preparation method thereof, application |
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2019
- 2019-07-11 CN CN201910626113.5A patent/CN110447887A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3441450B1 (en) * | 2002-08-16 | 2003-09-02 | 伸欣 倉岡 | Frozen Japanese buckwheat noodles or boiled noodles |
| CN107495115A (en) * | 2017-09-20 | 2017-12-22 | 新疆大学 | A kind of nutrition mediation noodles and preparation method thereof |
| CN107751787A (en) * | 2017-10-16 | 2018-03-06 | 新疆大学 | A kind of quick-freezing cooked hand-pulled noodles and preparation method thereof |
| CN109527025A (en) * | 2018-12-18 | 2019-03-29 | 韶关学院 | A kind of Talmy biscuit of auxiliary hyperglycemic and preparation method thereof |
| CN109757542A (en) * | 2019-01-21 | 2019-05-17 | 河南科技大学 | A kind of freezing flour-dough and preparation method thereof, application |
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