CN110973485A - Fresh wet noodles with wheat flavor for a long time and preparation method thereof - Google Patents
Fresh wet noodles with wheat flavor for a long time and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
A fresh wet noodle with long-term wheat flavor and its preparation method are provided. The fresh wet noodles comprise the following raw materials: the flavor coating comprises wheat germ powder, Chinese chestnut resistant starch, soybean protein isolate and carrageenan. The fresh wet noodles can retain their wheat flavor for a long shelf life. The preparation method comprises the steps of dissolving salt and sodium ascorbate in water to obtain a salt water solution, uniformly mixing the flavor coating material and the salt water to form a uniform dispersion system, uniformly mixing the uniform dispersion system and flour, kneading to form dough which can be held by hand to form dough and kneaded to form loose flocculent dough, standing up, and making the dough by a dough maker to obtain wet noodles; and (4) carrying out microwave treatment on the wet noodles to obtain fresh wet noodles. The preparation method has simple process and low cost, and is suitable for industrial production.
Description
Technical Field
The invention relates to the field of wheaten food processing, in particular to fresh wet noodles with wheat flavor for a long time and a preparation method thereof.
Background
Compared with the dry-hanging noodles, the fresh and wet noodles have the characteristics of freshness, refreshing taste, chewiness, better flour flavor and the like which are not possessed by the dry-hanging noodles, and are very popular with consumers. Compared with dry noodles, the fresh and wet noodles have higher water content. The addition of water in the noodle making process can affect the cooking quality and the appearance characteristics of the finished fresh noodles. Within the water adding amount range of noodle forming, higher water adding amount is beneficial to improving the appearance, taste and flavor of finished noodles. Although the fresh wet noodles produced just now are bright in appearance, milky in color and rich in wheat flavor, the fresh wet noodles sometimes have poor wheat flavor and peculiar smell after being stored for 45 days at normal temperature, the taste is not strong, but the commodity value of the product is greatly influenced; meanwhile, the fresh and wet noodles are easy to decay and deteriorate due to high water content.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the defects and providing the fresh wet noodles which can keep the wheat flavor for a long time. The fresh wet noodles can keep the wheat flavor for a long time after being stored for a long time.
The invention further aims to solve the technical problem of overcoming the defects and providing a preparation method of fresh wet noodles capable of keeping the wheat flavor for a long time. The fresh wet noodles prepared by the method can keep the wheat flavor for a long time, and the method has simple process and low cost.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a fresh wet noodle capable of maintaining wheat flavor for a long time comprises the following raw materials: the flavor coating comprises wheat germ powder, Chinese chestnut resistant starch, soybean protein isolate and carrageenan.
The inventor researches and discovers that the wheat flavor of the fresh wet noodle product is lightened and peculiar smell is generated in the shelf life, which is not mainly caused by the proliferation of microorganisms but is caused by the existence of relevant enzyme which is not inactivated in the processed flour of the fresh wet noodle, and water in the fresh wet noodle participates in biochemical reaction of the enzyme, so that the inventor utilizes the miscibility of isolated soy protein and the solubility of carrageenan, reduces the water quantity required for preparing the fresh wet noodle on the premise of ensuring the appearance and the flavor of the fresh wet noodle as much as possible, avoids the biochemical reaction of the relevant enzyme and avoids the generation of the peculiar smell; meanwhile, the Chinese chestnut resistant starch is added, the slow release characteristic of the Chinese chestnut starch is utilized, the active ingredients in wheat germ are kept, the dissipation of aromatic substances is prevented, and the rich wheat flavor of the fresh wet noodles is further kept for a long time.
Preferably, the feed comprises the following raw materials by weight: 80-100 parts of flour, 10-20 parts of flavor coating materials and 60-80 parts of water.
Preferably, the feed comprises the following raw materials by weight: 80-100 parts of flour, 10-20 parts of flavor wrapping materials, 60-80 parts of water and 2-4 parts of salt.
Preferably, the feed comprises the following raw materials by weight: 80-100 parts of flour, 10-20 parts of flavor coating materials, 60-80 parts of water, 2-4 parts of salt and 0.1-0.3 part of ascorbic acid.
Preferably, the flavour wrapper comprises by weight: 80-120 parts of wheat germ powder, 30-40 parts of Chinese chestnut resistant starch, 20-50 parts of soybean protein isolate and 5-15 parts of carrageenan.
The technical scheme for further solving the technical problems of the invention is as follows:
a method for preparing fresh wet noodles with long-term wheat flavor comprises dissolving salt and sodium ascorbate in water to obtain salt water solution; uniformly mixing the flavor coating material and flour, adding a saline solution, kneading to form dough which can be held by hand to form a dough, kneading to form loose and flocculent dough, standing up, and making dough by a dough maker to obtain wet noodles; and (4) carrying out microwave treatment on the wet noodles to obtain fresh wet noodles.
According to the preparation method, the wet noodles are treated by microwaves, so that the moisture content of the noodles is reduced, and the bacteria carrying amount of the product is reduced; the microwave treatment has the characteristics of strong heat penetrating power, uniform heating, high speed, less nutrient loss, low energy consumption, convenient regulation and control and the like, also has the effects of enzyme inactivation, sterilization and drying, can inactivate relevant enzymes in fresh wet surfaces, and can keep the wheat flavor of the product for a long time.
Preferably, the microwave power of the microwave treatment is 600-720W, and the time of the microwave treatment is 30-50 s.
Lower microwave power or shorter treatment times do not achieve good enzyme deactivation and drying results, while too high microwave power and too long treatment times will result in gelatinization or ripening of the starch in the wet noodles.
Preferably, the microwave power of the microwave treatment is 640W, and the time of the microwave treatment is 40 s.
Preferably, the temperature of the dough standing is 33-38 ℃, and the dough standing time is 30-50 min.
Preferably, the temperature of the dough standing is 35 ℃, and the dough standing time is 40 min.
The invention has the beneficial effects that:
(1) according to the fresh and wet noodles, the miscibility of the isolated soy protein and the solubility of the carrageenan are utilized, so that the water quantity required for preparing the fresh and wet noodles is reduced on the premise of ensuring the appearance and the flavor of the fresh and wet noodles as far as possible, the biochemical reaction of related enzymes is avoided, and the generation of peculiar smell is avoided; meanwhile, the Chinese chestnut resistant starch is added, and the slow release characteristic of the Chinese chestnut starch is utilized, so that the active ingredients in wheat germ can be kept, the dissipation of aromatic substances is prevented, and the rich wheat flavor of the fresh wet noodles is kept for a long time.
(2) The method of the invention adopts microwave to treat the wet noodles, reduces the moisture content of the noodles, and simultaneously reduces the bacteria carrying amount of the product; the microwave treatment has the characteristics of strong heat penetrating power, uniform heating, high speed, less nutrient loss, low energy consumption, convenient regulation and control and the like, also has the effects of enzyme inactivation, sterilization and drying, can inactivate relevant enzymes in fresh wet surfaces, and can keep the wheat flavor of the product for a long time.
(3) The method has simple process and low cost, and is suitable for industrial production.
Detailed Description
The present invention will be further described with reference to the following examples.
The sensory evaluation method of the fresh wet noodles in the following examples is as follows:
weighing 50g of dry noodle sample, putting the sample into boiling water until the noodle is boiled to the best noodle boiling time, fishing out the sample, putting the sample into purified water (about 4 ℃) for cooling for 10s, fishing out the sample by a strainer, draining water, putting the sample into a bowl for sensory evaluation, carrying out identification by 20 persons (half of men and women, age 18-60 years), and carrying out comprehensive evaluation on the appearance, color, texture, flavor and taste of the noodle. The scoring criteria refer to 1.
TABLE 1 sensory evaluation criteria for fresh and wet noodles
The method for measuring the texture of fresh wet noodles in the following examples:
20 fresh wet noodles are put into an aluminum pot filled with boiling water, timing is carried out immediately, after the boiling state of the water is kept and the optimal cooking time is reached, the noodles are fished out, washed by distilled water for 30s, and then drained. Taking 3 fresh and wet noodles with the length of 2cm, arranging the noodles at fixed positions on a test bench, keeping a certain distance between the noodles, performing parallel experiments for 10 times, selecting 6 groups of data, and taking an average value. Selecting a P/36R probe of a texture analyzer to measure TPA parameters of the fresh and wet noodles; setting parameters: the speed before the test is 2.0mm/s, the test speed is 0.8mm/s, the speed after the test is 0.8mm/s, the compression rate is 65 percent, the starting point induced stress is 5g, and the time interval between two times of compression is 5 s.
Example 1
Adding 100g of sodium ascorbate and 2kg of table salt into 80kg of water to form a salt solution, mixing 9kg of wheat germ powder, 4kg of Chinese chestnut resistant starch, 3kg of soybean protein isolate and 8kg of carrageenan, then adding 150kg of flour, uniformly mixing, then adding the salt solution, kneading to enable the flour to be flocculent, and kneading the flocculent flour into loose flocculent dough; kneading the flocculent dough into a dough preservative film, wrapping the dough preservative film, placing the dough preservative film in a constant temperature box at 40 ℃ for proofing for 30min, using a noodle press to press the proofed dough into slices, cutting the slices, adjusting the fixed gap, pressing the slices and cutting the slices to obtain the wet noodles. Processing wet noodles under 620W microwave for 50s, cooling to obtain fresh wet noodles, sealing, and packaging under aseptic condition.
The sensory score of the fresh wet noodles is 93.54, and the hardness is 5.661 kg; a cohesiveness of 135.431g sec; the recoverability was 34.753 g; the cohesive force is 0.712 g; the elasticity is 88.061%; the viscosity is 3.352 kg; the chewiness was 2.987 kg.
The sensory evaluation and TPA property measurement results of fresh and wet noodles prepared in this example are shown in Table 1, after storing the fresh and wet noodles at room temperature for 6 months.
TABLE 1 sensory evaluation of fresh and wet noodles and TPA characteristic measurement results
Example 2
Adding 150g of sodium ascorbate and 3kg of table salt into 70kg of water to form a salt solution, uniformly mixing 9kg of wheat germ powder, 5kg of Chinese chestnut resistant starch, 4kg of soybean protein isolate and 8kg of carrageenan, adding the mixture into 100kg of flour, adding the salt solution, kneading to enable the flour to be flocculent, and kneading the flour into loose flocculent dough; kneading the flocculent dough into a dough, wrapping the dough with a preservative film, placing the dough in a constant temperature box at 35 ℃ for proofing for 40min, sheeting the proofed dough by a dough press, cutting into strips, adjusting a fixed gap, sheeting and cutting into strips to obtain wet noodles; processing wet noodles under 640W microwave for 40s, cooling to obtain fresh wet noodles, sealing, and packaging under aseptic condition.
The sensory score of the fresh wet noodles is 94.23, and the hardness is 5.223 kg; a cohesiveness of 133.856g sec; the recoverability was 33.458 g; cohesion of 0.632 g; the elasticity is 90.011%; the viscosity is 3.431 kg; the chewiness was 3.066 kg.
The sensory evaluation and TPA property measurement results of fresh and wet noodles prepared in this example are shown in Table 2 after storing the fresh and wet noodles at room temperature for 6 months.
TABLE 2 sensory evaluation of noodles and TPA Property measurement results
Example 3
Adding 200g of sodium ascorbate and 4kg of table salt into 60kg of water to form a salt solution, uniformly mixing 8kg of wheat germ powder, 3kg of Chinese chestnut resistant starch, 2kg of soybean protein isolate and 5kg of carrageenan, adding the mixture into 100kg of flour, uniformly mixing, then adding the salt solution, kneading to enable the flour to be flocculent, and kneading the flocculent flour into a loose flocculent dough; kneading the flocculent dough into a dough, wrapping the dough with a preservative film, then placing the dough in a constant temperature box at 35 ℃ for proofing for 40min, sheeting the proofed dough by a dough press, cutting the dough into strips, adjusting a fixed gap, sheeting and cutting the dough into strips to obtain wet noodles; processing wet noodles with 640W microwave power for 40s, cooling to obtain fresh wet noodles, sealing, and packaging under aseptic condition.
The sensory score of the fresh wet noodles is 94.23, and the hardness is 5.223 kg; a cohesiveness of 133.856g sec; the recoverability was 33.458 g; cohesion of 0.632 g; the elasticity is 90.011%; the viscosity is 3.431 kg; the chewiness was 3.066 kg.
The sensory evaluation and TPA property measurement results of fresh and wet noodles prepared in this example are shown in Table 3 after storing the fresh and wet noodles at room temperature for 6 months.
TABLE 3 sensory evaluation of fresh and wet noodles and TPA characteristic measurement results
Example 4
Adding 300g of sodium ascorbate and 3kg of salt into 80kg of water to form a salt water solution, adding 10kg of wheat germ powder, 4kg of Chinese chestnut resistant starch, 4kg of soybean protein isolate and 8kg of carrageenan, uniformly mixing, then adding into 200kg of flour, uniformly mixing, adding the salt water solution, kneading to enable the flour to be flocculent, and kneading the flocculent flour into a loose flocculent dough; then kneading the flocculent dough into a dough preservative film, wrapping the dough preservative film, placing the dough preservative film in a 30 ℃ thermostat for proofing for 50min, sheeting the proofed dough by a noodle press, cutting the dough into strips, adjusting a fixed gap, sheeting and cutting the strips to obtain wet noodles; treating wet noodles in 600W microwave oven for 50s, cooling to obtain fresh wet noodles, sealing, and packaging under aseptic condition.
The sensory score of the fresh wet noodles is 95.47, and the hardness is 5.352 kg; a cohesiveness of 134.732g sec; the recoverability was 33.856 g; the cohesive force is 0.712 g; the elasticity is 88.247%; the viscosity is 3.542 kg; the chewiness was 3.451 kg.
The sensory evaluation and TPA property measurement results of fresh and wet noodles prepared in this example are shown in Table 4 after storing the fresh and wet noodles at room temperature for 6 months.
TABLE 4 sensory evaluation of fresh and wet noodles and TPA characteristic measurement results
Example 5
Fresh wet noodles were prepared according to the formulation and procedure of example 4, with the amount of resistant starch of chestnuts increased to 5.5kg, and the rest being the same as in example 4, to finally obtain fresh wet noodles. The sensory noodle score and TPA characteristics of the fresh and wet noodles are shown in Table 5.
TABLE 5 sensory evaluation of fresh and wet noodles and TPA characteristic measurement results
When the addition amount of the chestnut flour exceeds the preferable range, the whole chestnut flour hinders the formation of a gluten protein network, so that the extensibility of fresh wet noodles is reduced, and the hardness of the noodles is increased. The reason for the increase of the chewiness of the noodles is that when the adding amount of the chestnut powder exceeds the optimal amount, gluten in the noodles is reduced, and the moisture absorption of the noodles in the preparation process is influenced, so that the chewiness of the noodles is increased. The noodle has reduced adhesiveness, elasticity, cohesion and recovery, and is preferably added in an amount to enhance the cohesion and elasticity of fresh wet noodle, so as to improve the texture and quality of fresh wet noodle.
Comparative example 1
According to the formula of the embodiment 4, the carrageenan, the soybean protein, the Chinese chestnut resistant starch and the wheat germ powder are replaced by flour, the fresh and wet noodles are prepared under the same conditions according to the steps of the embodiment 4, when the saline solution with the same parts is added and the noodles are kneaded, the flour is over-dried, the dough is difficult to form into a dough which can be held by hands to be conglobated, and the dough can still become loose flocculent dough after being kneaded. Therefore, the salt solution is properly added to form dough with the above properties, and then the next step is carried out under the same conditions to finally prepare fresh and wet noodles.
The quality of the fresh wet noodles prepared in comparative example 1 and the fresh wet noodles prepared in example 4 were measured, and the measurement results are shown in table 6. After the two kinds of fresh and wet noodles were left at room temperature for 2 months and at low temperature for 6 months, the quality of the fresh and wet noodles was measured again, and the measurement results are shown in table 7.
TABLE 6 influence of different wheat flour qualities on noodle quality
TABLE 7 Change in noodle quality after storage for a certain period of time
Represents 2 months of normal temperature storage; represents 6 months of cryopreservation.
As can be seen from table 6, there is no difference in the quality and flavor of the noodles just produced in comparative example 1 and example 4. After being stored for a period of time, the natural strip breaking rate, the cooking loss and the cooked strip breaking rate of the strips are not obviously changed, and as can be seen from table 7, the wheat flavor of the noodles is also reduced after the wet noodles A are stored for two months at normal temperature and six months at low temperature, but the wheat flavor of the noodles is reduced compared with that of the noodles just produced, but the fresh wet noodles processed from the flour B can feel light and have peculiar smell after being stored for two months at normal temperature and six months at low temperature and then the product package is opened.
Comparative example 2
Fresh and wet noodles were prepared according to the formulation and procedure of example 4 while adding different portions of saline solution to prepare fresh and wet noodles having different water contents, and then these noodles were stored for different times under different environments, and finally their storage odors were evaluated, and the results are shown in table 8.
According to the results in Table 8, the flavor of the fresh wet flour is maintained under the influence of the storage time, the storage temperature and the water content, and the fresh wet flour with the same water content (29%) has peculiar smell when stored at normal temperature for 2 months, but has strong wheat flavor when stored at low temperature for 3 months; the wheat flavor is mainly used at 6 months. Under the same storage condition (1 month at normal temperature), the wheat flavor with high water content (29%, 32%) is not as low as that with low water content. Therefore, although the adding amount of water in the noodle making process can influence the cooking quality and the apparent characteristic of the finished fresh noodles, the fresh-keeping effect of the fresh noodles is influenced, the color and luster of the fresh wet noodles are also influenced, and the higher adding amount is beneficial to improving the appearance, the taste and the flavor of the finished noodles within the adding amount range of the noodles capable of being formed. However, the moisture content of different fresh wet noodles can have an effect on the odour during storage. The main reason for the deterioration of the quality of the high-moisture noodles may be that the water activity of the substrate required for the growth of microorganisms is satisfied in the range of the amount of water added in which the noodles can be formed.
TABLE 8 influence of moisture content of fresh and wet noodles on the change of noodle odor
(1) The + wheat flavor is strong, the + wheat flavor is +/-flavored, and the-wheat flavor is slightly peculiar and peculiar;
(2) evaluation of wheat flavor was carried out by 20 persons (half of men and women, age 18-60 years);
(3) the average temperature was: 25 ℃ (normal temperature); the average temperature is 6-10 deg.C (low temperature).
Comparative example 3
Wet noodles were prepared according to the formulation and procedure of example 4, and then treated before packaging with cold air, ultraviolet rays, and infrared rays, respectively, instead of microwaves, and then metered and packaged under sealed, aseptic conditions. These fresh and wet noodles were then stored under different environments for different periods of time, and finally evaluated for storage odor, the results of which are shown in Table 9.
TABLE 9 influence of pretreatment mode before packaging of fresh wet noodles on flavor retention of wheat
(1) The + wheat flavor is strong, the + wheat flavor is +/-flavored, and the-wheat flavor is slightly peculiar and peculiar;
(2) evaluation of wheat flavor was carried out by 20 persons (half of men and women, age 18-60 years);
(3) the average temperature was: 25 ℃ (normal temperature); the average temperature is 6-10 deg.C (low temperature).
Researches show that the wet noodles after the slitting treatment have high water content and are not storage-resistant, the phenomenon of noodle adhesion is easy to occur after packaging, and proper pretreatment is needed to reduce the water content before packaging. The inventor finds that cold air can facilitate the product to be fixed, and partial moisture content is reduced through evaporation; the ultraviolet treatment can further reduce the bacteria carrying amount of the product; the infrared heating can reduce the water content of the product and inhibit the increment of partial microorganisms, and the microwave treatment can reduce the water content and further reduce the bacteria carrying amount of the product. However, as can be seen from the results in table 8, the wet noodles treated with cold air had an off-flavor when stored at room temperature for one month, and both the cold-treated and ultraviolet-treated noodles had no wheat flavor and had a strong off-flavor after two months; the noodles treated by infrared rays can be stored for one month at normal temperature and can be kept for three months at low temperature; the wheat flavor of the fresh wet noodles treated by the microwave can be kept in the shelf life probably because the ultraviolet rays can only sterilize the surfaces, the main reason for the taste of fresh wet wheat is caused by the action of related enzymes (Table 8), the infrared heating action can inhibit the increment of partial microorganisms on one hand, and on the other hand, the enzyme activity can be reduced due to the heating action so as to properly maintain the wheat taste of the product, the microwave treatment has the characteristics of strong heat penetration, uniform heating, high speed, less nutrient loss, low energy consumption, convenient regulation and control and the like, and has the effects of enzyme inactivation, sterilization and drying, the method can inactivate relevant enzymes in fresh wet noodles and keep the wheat flavor of the product, but the microwave treatment is influenced by factors such as power, initial water content of the wet noodles, treatment time and the like, and simultaneously starch in the product is gelatinized and the product is cured.
Claims (10)
1. The fresh wet noodles capable of keeping the wheat flavor for a long time are characterized by comprising the following raw materials: the flavor coating comprises wheat germ powder, Chinese chestnut resistant starch, soybean protein isolate and carrageenan.
2. The fresh and wet noodles capable of maintaining wheat flavor for a long time according to claim 1, which are characterized by comprising the following raw materials by weight: 80-100 parts of wheat germ powder, 10-20 parts of flavor coating and 60-80 parts of water.
3. The fresh wet noodles capable of maintaining wheat flavor for a long time according to claim 1 or 2, which comprise the following raw materials by weight: 80-100 parts of flour, 10-20 parts of flavor wrapping materials, 60-80 parts of water and 2-4 parts of salt.
4. The fresh wet noodles capable of maintaining wheat flavor for a long time according to any one of claims 1 to 3, which comprise the following raw materials by weight: 80-100 parts of flour, 10-20 parts of flavor coating materials, 60-80 parts of water, 2-4 parts of salt and 0.1-0.3 part of ascorbic acid.
5. The barley-flavored fresh wet noodles according to any one of claims 1 to 4, wherein the flavor wrapper comprises, by weight: 80-120 parts of wheat germ powder, 30-40 parts of Chinese chestnut resistant starch, 20-50 parts of soybean protein isolate and 5-15 parts of carrageenan.
6. The method for producing fresh wet noodles retaining a barley flavor for a long period of time according to any one of claims 1 to 5, wherein common salt and sodium ascorbate are dissolved in water to obtain a salt aqueous solution; uniformly mixing the flavor coating material and flour, adding a saline solution, kneading to form dough which can be held by hand to form a dough, kneading to form loose and flocculent dough, standing up, and making dough by a dough maker to obtain wet noodles; and (4) carrying out microwave treatment on the wet noodles to obtain fresh wet noodles.
7. The method for preparing fresh and wet noodles capable of maintaining wheat flavor for a long time according to claim 6, wherein the microwave treatment has a microwave power of 600-720W and a microwave treatment time of 30-50 s.
8. The method for preparing fresh and wet noodles capable of maintaining wheat flavor for a long time according to claim 6 or 7, wherein the microwave power of the microwave treatment is 640W, and the microwave treatment time is 40 s.
9. The method for preparing fresh and wet noodles capable of maintaining wheat flavor for a long time according to any one of claims 6 to 8, wherein the temperature of the leavening dough is 33 to 38 ℃, and the time of the leavening dough is 30 to 50 min.
10. The method for preparing fresh and wet noodles with wheat flavor for a long time according to any one of claims 6 to 9, wherein the temperature of the dough for leavening is 35 ℃ and the time for leavening is 40 min.
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