CN111000141A - Preparation method of fresh and wet coarse cereal noodles - Google Patents
Preparation method of fresh and wet coarse cereal noodles Download PDFInfo
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- CN111000141A CN111000141A CN201911412082.XA CN201911412082A CN111000141A CN 111000141 A CN111000141 A CN 111000141A CN 201911412082 A CN201911412082 A CN 201911412082A CN 111000141 A CN111000141 A CN 111000141A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—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
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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
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
A method for preparing fresh and wet coarse cereal noodles. The preparation method comprises the following steps: (1) mixing the coarse cereal mixed powder, the soybean protein isolate and the carrageenan to obtain coarse cereal mixed powder, wherein the coarse cereal mixed powder consists of millet powder, oat powder, buckwheat powder and coix seed powder, and the mass ratio of the millet powder to the oat powder to the buckwheat powder to the coix seed powder is 1: 2-4: 3-6: 1-3; (2) mixing the coarse cereal mixed powder and flour according to the mass ratio of 2-3: 7-8, and then adding water to knead the flour to obtain dough; (3) wrapping the dough obtained in the step (2) with a preservative film, and proofing for 28-35 minutes at 25-30 ℃ to obtain proofed dough; (4) rolling and slicing: and (4) rolling the proofed dough obtained in the step (3) by using a noodle rolling machine until the surface of the obtained dough is smooth and fine and has no particles, and then cutting into fresh and wet coarse cereal noodles. The coarse cereals prepared by the preparation method have low fresh wet seedling breaking rate and clear soup.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a preparation method of coarse cereal fresh and wet noodles.
Background
The fresh and wet noodles have the characteristics of freshness, refreshing taste, chewiness, better face fragrance and flavor and the like which are not possessed by the dry hanging noodles, and are very popular with consumers. In recent years, due to the fact that working pressure is high and life pace is accelerated, sub-health people suffering from cardiovascular diseases, hypertension, obesity and the like are increased rapidly, and people have increasingly strong call for staple food flour products with food therapy and health care effects. The noodle products with single kind can not meet the increasing requirements of people on food therapy and health care. Research shows that the common coarse cereals such as millet, oat, buckwheat, coix seed and the like have the effect of reducing blood fat.
Researches show that the millet bran oil and the millet bran dietary fiber have certain health care effects on high-fat model mice and rats, and the researches show that: after 5 weeks, the dietary fiber containing 10% of millet bran and the dietary fiber containing 10% of millet bran modified by cellulase and xylanase (enzyme modified dietary fiber for short) are added into high fat feed to feed a hyperlipemia model mouse, and the contents of TC (total cholesterol) and LDL-C (low density lipoprotein cholesterol) in serum are remarkably reduced (P is less than 0.05), the content of HDL-C (high density lipoprotein cholesterol) is increased, wherein the effect of enzyme modified dietary fiber is more obvious. The millet bran dietary fiber can effectively reduce the hyperlipidemia index.
Research shows that 133, 266 and 533 mg/kg of oat β -glucan are taken daily to perfuse a hyperlipemia model rat, after 4 weeks, TC and LDL-C levels are both reduced remarkably (P < 0.01), HDL-C levels are increased remarkably (P < 0.01), different perfusing amounts have no remarkable difference (P > 0.05) on the change of blood lipid indexes, naked oat β -glucan is matched in feed according to 0.55 g/kgBW dosage, and TC and LDL-C levels are reduced remarkably and recovered to normal levels after 90 d of a hyperlipemia model golden hamster.
Buckwheat contains rich dietary fiber, protein, carbohydrate, flavonoid and the like, and has rich nutritional value and health-care activity. The research shows that: the buckwheat component with the content of 10 percent is added into the feed of a mouse model with hyperlipemia, and the serum TC, TG and LDL-C levels are all obviously reduced (P is less than 0.05) after the feed is fed for 12 weeks; HDL-C levels were significantly elevated (P < 0.05). 10 different varieties of buckwheat high-fat feeds (the buckwheat content is 10%) are respectively fed to the hyperlipemia model mouse, and after 12 weeks, the TC, TG, HDL-C and LDL-C levels of all varieties are reduced.
The blood lipid reducing component of Coicis semen is mainly Coicis semen and its polyphenol extract. The research finds that: when the stomach-irrigation dose of the coix seed reaches 1.36 g/coix seed, the TG level of the coix seed is obviously reduced after 5 weeks (P < 0.05). The coix seed polyphenol extract has the effect of reducing blood fat of high-fat model rats, and when the gavage amount reaches 100 mg/kg BW, the serum TC and LDL-C levels are remarkably reduced after 28 days (P is less than 0.05).
However, after the coarse cereal powder is added by the inventor, the prepared noodles are easy to break and mix with soup due to the addition of the coarse fibers of the millet, the oat, the buckwheat and the coix seeds, and the quality is low.
Disclosure of Invention
The invention aims to overcome the defects and provide a preparation method of coarse cereal fresh wet noodles. The coarse cereals prepared by the preparation method have low fresh wet seedling breaking rate and clear soup.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a preparation method of fresh and wet coarse cereal noodles comprises the following steps:
(1) mixing 30-40 parts of coarse cereal mixed powder, 20-50 parts of soybean protein isolate and 5-15 parts of carrageenan by weight to obtain coarse cereal mixed powder, wherein the coarse cereal mixed powder consists of millet powder, oat powder, buckwheat powder and pearl barley powder, and the mass ratio of the millet powder, the oat powder, the buckwheat powder and the pearl barley powder is 1: 2-4: 3-6: 1-3;
(2) mixing the coarse cereal mixed powder obtained in the step (2) with flour according to a mass ratio of 2-3: 7-8, adding water for kneading to obtain dough, wherein the kneading time is 18-22 minutes, and the water accounts for 28-32% of the total mass of the coarse cereal mixed powder and the flour;
(3) wrapping the dough obtained in the step (2) with a preservative film, and proofing for 28-35 minutes at 25-30 ℃ to obtain proofed dough;
(4) and (4) rolling the proofed dough obtained in the step (3) by using a noodle rolling machine until the surface of the obtained dough is smooth and fine and has no particles, and then cutting into fresh and wet coarse cereal noodles.
Preferably, in the step (2), the water accounts for 30% of the total mass of the mixed powder and the flour of the coarse cereals.
Preferably, in the step (2), table salt is added into the water, and the adding amount of the table salt is 1.8-2.2 wt% of the flour used in the step (2).
Preferably, in the step (2), the dough kneading time is 20 min.
Preferably, in step (3), the time for the waking is 30 min.
The invention has the beneficial effects that:
(1) according to the preparation method, through the improvement of the formula and the process and the adjustment of the mass ratio of the millet, the oat, the buckwheat and the coix seed powder, the noodles obtained by the preparation method have the advantages of difficult strip breakage, high elasticity and clear soup, and the problems of strip breakage and soup mixing caused by directly adding the coarse cereal powder are avoided;
(2) the flour prepared by the preparation method disclosed by the invention is kept stand and proofed to promote protein and starch to fully absorb water and strengthen the strength, the fully stirred dough avoids starch from being excessively aged and retrograded by utilizing the strong water absorption effect of the flour protein, in addition, the strength of the flour can increase the ductility of the dough, the flour is suitable for calendaring, and the color and flavor of a product can be increased by using the coarse cereal mixed flour.
(3) The preparation method of the invention takes the mixed flour of coarse cereals and flour as main materials, and other auxiliary materials (salt) are matched, the prepared product has the characteristics of noodles, has the characteristics of elasticity, coarse cereal flavor and the like of noodles, has fresh taste, and can meet the requirements of consumers who like noodles;
(4) the water content of the coarse cereal noodles obtained by the preparation method is 28-35 percent, is higher than that of fresh wet noodles (about 25 percent), has the characteristics of coarse cereals, has the chewing strength of noodles, is difficult to break and has wheat flavor, and is suitable for industrial production.
Detailed Description
The present invention is further illustrated by the following examples.
Example 1
The embodiment comprises the following steps:
(1) taking 10kg of millet flour: 30kg of oat powder: 50kg of buckwheat flour: and (3) uniformly mixing 10kg of coix seed powder, adding 50kg of soybean protein isolate and 35kg of carrageenan, and uniformly mixing to obtain the mixed powder of the coarse cereals.
(2) Kneading: adding 18.5kg of table salt into 280kg of water for dissolving, injecting into a dough kneading jar for uniformly mixing the coarse cereal mixed powder and 740kg of flour, and controlling the dough kneading time to be 20 minutes;
(3) and (3) proofing: wrapping with preservative film, and fermenting at 28 deg.C for 30 min;
(4) rolling and slicing: and (3) rolling by using a noodle rolling machine until the obtained dough is smooth and fine and has no particles, and then cutting into coarse cereal fresh wet noodles.
The water content of the coarse cereal noodles prepared by the invention is 30.3 percent, which is higher than that of fresh wet noodles (about 25 percent), the coarse cereal noodles have the characteristics of coarse cereals, and also have the advantages of chewy noodles, 7 percent of broken noodles, clear soup and 11.28 percent of cooking loss.
Example 2
The embodiment comprises the following steps:
(1) taking 20kg of millet flour: 60kg of oat powder: 60kg of buckwheat flour: mixing 10kg of coix seed powder uniformly, adding 100kg of soybean protein isolate and 25kg of carrageenan, and mixing uniformly to obtain coarse cereal mixed powder;
(2) kneading: adding 18.5kg of table salt into 280kg of water for dissolving, injecting into a dough kneading jar for uniformly mixing the coarse cereal mixed powder and 650kg of flour, and controlling the dough kneading time to be 22 minutes;
(3) and (3) proofing: wrapping with preservative film, and fermenting at 30 deg.C for 25 min;
(4) rolling and slicing: and (3) rolling by using a noodle rolling machine until the obtained dough is smooth and fine and has no particles, and then cutting into coarse cereal fresh wet noodles.
The coarse cereal noodles prepared by the invention have the water content of 30.3 percent which is higher than fresh wet noodles (about 25 percent), have the characteristics of coarse cereals, and also have the advantages of chewy noodles, the noodle breaking rate of 7 percent, clear soup and cooking loss rate of 8.61 percent.
Example 3
The embodiment comprises the following steps:
(1) taking 10kg of millet flour: 40kg of oat powder: 60kg of buckwheat flour: mixing 10kg of coix seed powder uniformly, adding 90kg of soybean protein isolate and 15kg of carrageenan, and mixing uniformly to obtain coarse cereal mixed powder;
(2) kneading: adding 14.5kg of table salt into 170kg of water for dissolving, injecting into a dough kneading jar for uniformly mixing the coarse cereal mixed powder and 320kg of flour, and controlling dough kneading time to be 20 minutes;
(3) and (3) proofing: wrapping with preservative film, and fermenting at 28 deg.C for 30 min;
(4) rolling and slicing: and (3) rolling by using a noodle rolling machine until the obtained dough is smooth and fine and has no particles, and then cutting into coarse cereal fresh wet noodles.
The coarse cereal noodles prepared by the invention have the water content of 31.2 percent which is higher than fresh wet noodles (about 25 percent), have the characteristics of coarse cereals, and also have the advantages of chewy noodles, the breaking rate of 7 percent, clear soup and cooking loss rate of 10.9 percent.
Example 4
The embodiment comprises the following steps:
(1) uniformly mixing 10kg of millet flour, 20kg of oat flour, 30kg of buckwheat flour and 20kg of pearl barley flour, adding 100kg of soybean protein isolate and 20kg of carrageenan, and uniformly mixing to obtain coarse cereal mixed powder;
(2) kneading: adding 20kg of salt into 300kg of water for dissolving, injecting into a dough kneading jar for uniformly mixing the coarse cereal mixed powder and 800kg of flour, and controlling the dough kneading time to be 20 minutes;
(3) and (3) proofing: wrapping with preservative film, and fermenting at 28 deg.C for 30 min;
(4) rolling and slicing: and (3) rolling by using a noodle rolling machine until the obtained dough is smooth and fine and has no particles, and then cutting into coarse cereal fresh wet noodles.
The coarse cereal noodles prepared by the invention have the water content of 30.0 percent which is higher than fresh wet noodles (about 25 percent), have the characteristics of coarse cereals, and also have the advantages of chewy noodles, the noodle breaking rate of less than 6 percent, clear soup and cooking loss rate of 10.39 percent.
Claims (5)
1. A preparation method of coarse cereal fresh wet noodles is characterized by comprising the following steps:
(1) mixing 30-40 parts of coarse cereal mixed powder, 20-50 parts of soybean protein isolate and 5-15 parts of carrageenan by weight to obtain coarse cereal mixed powder, wherein the coarse cereal mixed powder consists of millet powder, oat powder, buckwheat powder and pearl barley powder, and the mass ratio of the millet powder, the oat powder, the buckwheat powder and the pearl barley powder is 1: 2-4: 3-6: 1-3;
(2) mixing the coarse cereal mixed powder obtained in the step (2) with flour according to a mass ratio of 2-3: 7-8, adding water for kneading to obtain dough, wherein the kneading time is 18-22 minutes, and the water accounts for 28-32% of the total mass of the coarse cereal mixed powder and the flour;
(3) wrapping the dough obtained in the step (2) with a preservative film, and proofing for 28-35 minutes at 25-30 ℃ to obtain proofed dough;
(4) and (4) rolling the proofed dough obtained in the step (3) by using a noodle rolling machine until the surface of the obtained dough is smooth and fine and has no particles, and then cutting into fresh and wet coarse cereal noodles.
2. The preparation method of the fresh and wet coarse cereal noodles as claimed in claim 1, wherein in the step (2), the water accounts for 30% of the total mass of the coarse cereal mixed flour and the flour.
3. The preparation method of the fresh and wet coarse cereal noodles as claimed in claim 1 or 2, wherein in the step (2), table salt is added into the water, and the addition amount of the table salt is 1.8-2.2 wt% of the flour used in the step (2).
4. The method for preparing fresh and wet coarse cereal noodles according to any one of claims 1 to 3, wherein in the step (2), the dough kneading time is 20 min.
5. The method for preparing fresh and wet coarse cereal noodles according to any one of claims 1 to 4, wherein in the step (3), the proofing time is 30 min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911412082.XA CN111000141A (en) | 2019-12-31 | 2019-12-31 | Preparation method of fresh and wet coarse cereal noodles |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911412082.XA CN111000141A (en) | 2019-12-31 | 2019-12-31 | Preparation method of fresh and wet coarse cereal noodles |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567738A (en) * | 2020-05-22 | 2020-08-25 | 湖南云圣中医康复有限公司 | Fresh and wet tendon and grain noodles and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129176A (en) * | 2007-09-29 | 2008-02-27 | 山西省农业科学院农产品综合利用研究所 | Method for manufacturing fresh-keeping wet noodle of various grains |
| CN103169008A (en) * | 2013-04-10 | 2013-06-26 | 山西省农业科学院农产品加工研究所 | Technology for preparing high-fiber oat table noodles |
| CN105707696A (en) * | 2016-03-15 | 2016-06-29 | 张大荣 | Coarse cereal nutrition noodles |
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2019
- 2019-12-31 CN CN201911412082.XA patent/CN111000141A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129176A (en) * | 2007-09-29 | 2008-02-27 | 山西省农业科学院农产品综合利用研究所 | Method for manufacturing fresh-keeping wet noodle of various grains |
| CN103169008A (en) * | 2013-04-10 | 2013-06-26 | 山西省农业科学院农产品加工研究所 | Technology for preparing high-fiber oat table noodles |
| CN105707696A (en) * | 2016-03-15 | 2016-06-29 | 张大荣 | Coarse cereal nutrition noodles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567738A (en) * | 2020-05-22 | 2020-08-25 | 湖南云圣中医康复有限公司 | Fresh and wet tendon and grain noodles and preparation method thereof |
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Application publication date: 20200414 |