CN110800923A - Millet fine dried noodles and preparation method thereof - Google Patents
Millet fine dried noodles and preparation method thereof Download PDFInfo
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- CN110800923A CN110800923A CN201911033283.9A CN201911033283A CN110800923A CN 110800923 A CN110800923 A CN 110800923A CN 201911033283 A CN201911033283 A CN 201911033283A CN 110800923 A CN110800923 A CN 110800923A
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- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 61
- 235000019713 millet Nutrition 0.000 title claims abstract description 61
- 235000012149 noodles Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 239000008213 purified water Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 102000011632 Caseins Human genes 0.000 claims abstract description 9
- 108010076119 Caseins Proteins 0.000 claims abstract description 9
- 239000003513 alkali Substances 0.000 claims abstract description 9
- 235000005911 diet Nutrition 0.000 claims abstract description 9
- 230000000378 dietary effect Effects 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 238000009210 therapy by ultrasound Methods 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000010815 organic waste Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 229910052710 silicon Inorganic materials 0.000 abstract 2
- 239000010703 silicon Substances 0.000 abstract 2
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- UGXQOOQUZRUVSS-ZZXKWVIFSA-N [5-[3,5-dihydroxy-2-(1,3,4-trihydroxy-5-oxopentan-2-yl)oxyoxan-4-yl]oxy-3,4-dihydroxyoxolan-2-yl]methyl (e)-3-(4-hydroxyphenyl)prop-2-enoate Chemical compound OC1C(OC(CO)C(O)C(O)C=O)OCC(O)C1OC1C(O)C(O)C(COC(=O)\C=C\C=2C=CC(O)=CC=2)O1 UGXQOOQUZRUVSS-ZZXKWVIFSA-N 0.000 description 3
- 229920000617 arabinoxylan Polymers 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
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- 229930003231 vitamin Natural products 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 208000005102 Kashin-Beck Disease Diseases 0.000 description 1
- 208000019926 Keshan disease Diseases 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
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- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
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- 238000004132 cross linking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 0.000 description 1
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
- 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
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses millet fine dried noodles and a preparation method thereof, wherein the millet fine dried noodles are prepared from the following raw materials, by weight, 50-110 parts of millet, 3-5 parts of β -1, 4-endoxylanase, 200 parts of flour 170-containing organic silicon, 3-5 parts of salt, 2.5-3.2 parts of dietary alkali, 1-1.5 parts of sodium caseinate and 150 parts of purified water 120-containing organic silicon.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to millet fine dried noodles and a preparation method thereof.
Background
The wheaten food is a traditional food in China, and the fine dried noodles are one of the wheaten foods which are popular among people because of convenient eating and easy storage. The fine dried noodles in the market of China are basically made of wheat flour or made of the wheat flour as a main raw material. With the improvement of the living standard of people, the health consciousness of people is gradually strengthened, the nutrition of common noodles is single, and the increasing requirements of people on the aspects of nutrition, health, reasonability and the like of food cannot be met.
Millet is a nutritious grain source with health promotion effect. The average content of coarse protein of millet is 11.42%, which is higher than that of other grains; the proportion of essential amino acids in the millet is coordinated, and the indexes of the essential amino acids in the millet are 41 percent, 65 percent and 51.5 percent higher than that of the rice, the wheat flour and the millet respectively; the content of glutamic acid for enhancing the function of brain cells and aspartic acid for eliminating fatigue is abnormally rich; the coarse fat content of millet is 4.28% on average, and unsaturated fatty acid accounts for 85% of the total fatty acid content, and is beneficial to preventing arteriosclerosis; the millet also contains abundant vitamins and minerals, higher vitamin content is beneficial to improving human body resistance and preventing skin diseases, and higher mineral content has the effects of enriching blood, strengthening body, preventing and treating keshan disease and Kashin-Beck disease. The traditional Chinese medicine considers that millet is sweet, salty and slightly cold in nature, and has the curative effects of nourishing kidney qi, strengthening spleen and stomach, clearing deficiency heat and the like.
However, since millet does not contain wheat gluten protein, the millet flour dough cannot form a net structure, cannot form a dough having viscoelasticity, and is extremely poor in plasticity. Most of products seen in the market at present are made of mixed flour added with a large amount of wheat flour, the millet content is low, and the edible effect of the millet cannot be exerted.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide the millet fine dried noodles which have high millet content, rich nutrition, chewy taste, easy cooking and difficult phenomena of water pasting, strip breaking and the like; the invention also aims to provide a preparation method of the millet fine dried noodles, which has simple process and low cost.
The invention is realized by the following technical scheme:
the millet fine dried noodles are prepared from the following raw materials, by weight, 50-110 parts of millet, 3-5 parts of β -1, 4-endoxylanase, 200 parts of flour 170-containing organic waste, 3-5 parts of salt, 2.5-3.2 parts of dietary alkali, 1-1.5 parts of sodium caseinate and 150 parts of purified water.
The invention further improves the scheme as follows:
the preparation method of the millet fine dried noodles comprises the following steps:
weighing the raw materials according to the weight part ratio for later use;
(1) parching semen Setariae, grinding semen Setariae into 100 mesh, parching in a frying pan for 10-15min, and cooling to room temperature under dry condition;
(2) curing the millet, adding purified water which just overflows the millet into the fried millet, placing the mixture in a steamer for steam heating at 100-105 ℃ for 15-30min, and cooling to 45-60 ℃;
(3) enzyme treatment adding β -1, 4-endo-xylanase 3-5 parts into the cured millet in step (2), adjusting pH to 4.5-6.5 with 1.0 mol/L hydrochloric acid, keeping the temperature for 1-2h, and slowly stirring for 3-5min in a stirrer every 30 min;
(4) ultrasonic processing the millet subjected to enzyme treatment in the step (3) for 8-15min, wherein the ultrasonic temperature is set to be 20-35 ℃;
(5) vacuum kneading: slowly adding the millet, the flour, the salt, the dietary alkali and the sodium caseinate dissolved in the residual purified water after the ultrasonic treatment in the step (4) into a vacuum dough kneader to knead dough while stirring;
(6) tabletting, namely repeatedly tabletting the cured dough on a noodle press until the dough sheet is uniform and smooth and has proper thickness;
(7) pressing the strip-cutting dried dough sheet to a required thickness, cutting the dough sheet into noodles with consistent width by a cutter, and hanging the cut noodles in a drying chamber for natural drying;
(8) quantitatively packaging, cutting dried noodles into 18-24cm pieces with consistent length, and quantitatively packaging with roll paper or packaging bag to obtain the final product.
The invention further improves the scheme as follows:
the millet in the step (1) is selected from millet with the water content of about 12%.
And (4) stopping the ultrasonic treatment for 4s every 4s, wherein the ultrasonic power is 300-500W.
The vacuum degree of the vacuum dough mixer in the step (5) is 0.03-0.06 MPa, the stirring speed is 60-80 rpm, and the stirring time is 3-8 min.
The invention has the beneficial effects that:
the millet is rich in nutrition and has remarkable physiological effect. The millet and wheat are compounded to prepare the millet noodles, so that the types of noodles are enriched, and the nutritional value of the noodles can be improved.
When millet is fried in dry heat, the generated local high temperature causes the millet protein and starch to have Maillard reaction, so that the product has outstanding fragrance, and the formed protein-starch compound can obviously improve the toughness and elasticity of the noodles.
β -1, 4-endo-xylanase belongs to an enzyme system for degrading xylan, can degrade water-insoluble arabinoxylan, further improve the viscosity of dough, reduce the crosslinking degree of the water-insoluble arabinoxylan, enable the water-insoluble arabinoxylan to swell and absorb more water, therefore, the β -1, 4-endo-xylanase can obviously improve the mechanical processing performance of the dough, improve the gluten network performance of the composite dough, enable the noodles to have good boiling resistance and enough toughness, and do not mix soup.
Ultrasound is a green, pollution-free physical processing technology, and can be used in the food industry to improve the production efficiency of food, improve the processing quality of raw materials, improve the quality of products and prolong the shelf life of the products. The ultrasonic treatment dough can strengthen the interaction between disulfide bonds and hydrophobic bonds among protein molecules, is convenient for forming and strengthening the special space network structure of the mucedin, ensures that the noodles have uniform and compact texture and higher elasticity and toughness.
Detailed Description
Example 1
Weighing the following raw materials in parts by weight for later use:
80 parts of millet, 4 parts of β -1, 4-endoxylanase, 185 parts of flour, 4 parts of salt, 3 parts of dietary alkali, 1.2 parts of sodium caseinate and 140 parts of purified water;
(1) parching semen Setariae, grinding semen Setariae (water content of about 12%) to 100 mesh, parching in a frying pan for 10-15min, and cooling to room temperature under dry condition;
(2) curing the millet, adding purified water which just overflows the millet into the fried millet, placing the mixture in a steamer for steam heating at 100-105 ℃ for 15-30min, and cooling to 45-60 ℃;
(3) enzyme treatment β -1, 4-endo-xylanase is added into the cured millet in the step (2), the pH value is adjusted to 4.5-6.0 by 1.0 mol/L hydrochloric acid, the temperature is kept for 1-2h, and the mixture is slowly stirred in a stirrer for 3-5min every 30 min;
(4) ultrasonic treatment, namely ultrasonically treating the millet subjected to enzyme treatment in the step (3) for 8-15min, wherein the ultrasonic treatment is stopped for 4s every 4s, the ultrasonic power is 300-500W, and the ultrasonic temperature is set to be 20-35 ℃;
(5) vacuum kneading: slowly adding the millet, the flour, the salt, the dietary alkali and the sodium caseinate dissolved in the residual purified water after the ultrasonic treatment in the step (4) into a vacuum dough kneading machine for kneading dough while stirring, wherein the vacuum degree of the vacuum dough kneading machine is 0.03-0.06 MPa, the stirring speed is 60-80 rpm, and the stirring time is 3-8 min;
(6) tabletting, namely repeatedly tabletting the cured dough on a noodle press until the dough sheet is uniform and smooth and has proper thickness;
(7) pressing the strip-cutting dried dough sheet to a required thickness, cutting the dough sheet into noodles with consistent width by a cutter, and hanging the cut noodles in a drying chamber for natural drying;
(8) quantitatively packaging, cutting dried noodles into 18-24cm pieces with consistent length, and quantitatively packaging with roll paper or packaging bag to obtain the final product.
Example 2
Weighing the following raw materials in parts by weight for later use:
50 parts of millet, 3 parts of β -1, 4-endoxylanase, 170 parts of flour, 3 parts of salt, 2.5 parts of dietary alkali, 1 part of sodium caseinate and 120 parts of purified water;
the procedure was as in example 1.
Example 3
Weighing the following raw materials in parts by weight for later use:
110 parts of millet, 5 parts of β -1, 4-endoxylanase, 200 parts of flour, 5 parts of salt, 3.2 parts of dietary alkali, 1.5 parts of sodium caseinate and 150 parts of purified water;
the procedure was as in example 1.
Example 4
The noodles obtained in examples 1, 2 and 3 were subjected to the tests of the respective physicochemical indexes according to the standard LS/T3212-2014, and the test data are shown in Table 1.
TABLE 1
As can be seen from Table 1, the millet vermicelli provided by the invention has chewy mouthfeel, is not sticky to teeth, and is not easy to cause phenomena such as water pasting and strip breaking.
Claims (5)
1. The millet fine dried noodles are characterized by being prepared from the following raw materials, by weight, 50-110 parts of millet, 3-5 parts of β -1, 4-endoxylanase, 200 parts of flour 170-containing organic waste, 3-5 parts of salt, 2.5-3.2 parts of dietary alkali, 1-1.5 parts of sodium caseinate and 150 parts of purified water 120-containing organic waste.
2. The method for preparing the millet vermicelli as claimed in claim 1, which is characterized by comprising the following steps:
weighing the raw materials according to the weight part ratio of claim 1 for later use;
(1) parching semen Setariae, grinding semen Setariae into 100 mesh, parching in a frying pan for 10-15min, and cooling to room temperature under dry condition;
(2) curing the millet, adding purified water which just overflows the millet into the fried millet, placing the mixture in a steamer for steam heating at 100-105 ℃ for 15-30min, and cooling to 45-60 ℃;
(3) enzyme treatment β -1, 4-endo-xylanase is added into the cured millet in the step (2), the pH value is adjusted to 4.5-6.0 by 1.0 mol/L hydrochloric acid, the temperature is kept for 1-2h, and the mixture is slowly stirred in a stirrer for 3-5min every 30 min;
(4) ultrasonic processing the millet subjected to enzyme treatment in the step (3) for 8-15min, wherein the ultrasonic temperature is set to be 20-35 ℃;
(5) vacuum kneading: slowly adding the millet, the flour, the salt, the dietary alkali and the sodium caseinate dissolved in the residual purified water after the ultrasonic treatment in the step (4) into a vacuum dough kneader to knead dough while stirring;
(6) tabletting, namely repeatedly tabletting the cured dough on a noodle press until the dough sheet is uniform and smooth and has proper thickness;
(7) pressing the strip-cutting dried dough sheet to a required thickness, cutting the dough sheet into noodles with consistent width by a cutter, and hanging the cut noodles in a drying chamber for natural drying;
(8) quantitatively packaging, cutting dried noodles into 18-24cm pieces with consistent length, and quantitatively packaging with roll paper or packaging bag to obtain the final product.
3. The preparation method of the millet vermicelli as claimed in claim 2, which is characterized in that: the millet in the step (1) is selected from millet with the water content of about 12%.
4. The preparation method of the millet vermicelli as claimed in claim 2, which is characterized in that: and (4) stopping the ultrasonic treatment for 4s every 4s, wherein the ultrasonic power is 300-500W.
5. The preparation method of the millet vermicelli as claimed in claim 2, which is characterized in that: the vacuum degree of the vacuum dough mixer in the step (5) is 0.03-0.06 MPa, the stirring speed is 60-80 rpm, and the stirring time is 3-8 min.
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2019
- 2019-10-28 CN CN201911033283.9A patent/CN110800923A/en active Pending
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