CN111011728A - Making method of red-core pitaya buckwheat noodles - Google Patents
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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
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- 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
Abstract
The invention discloses a preparation method of red-core pitaya buckwheat noodles, which are prepared from the following raw materials in parts by weight: 1 part of buckwheat flour, 3 parts of wheat flour and 4 parts of red-core dragon fruit juice. The method comprises the following steps: 1) juicing; 2) kneading dough; 3) pressing the dough; 4) steaming the noodles; 5) drying; 6) and (5) freezing and storing. The noodles do not contain any additive, are smooth, tasty and slightly sweet, and are novel noodles with high nutrition and health care effects.
Description
Technical Field
The invention belongs to the technical field of food, relates to noodles, and particularly relates to red-heart pitaya and buckwheat noodles.
Background
The fresh-keeping wet noodles belong to convenient food, and have the characteristics of no dehydration, nutrition, sanitation, good taste, convenient carrying and eating, and the like. The preparation development of the noodles is continuously improved and innovated on the original basis, and comprises the aspects of raw material selection, preparation process, reaction conditions and the like. The buckwheat is cool in nature and sweet in taste, has the effects of invigorating stomach, removing food retention and stopping sweating, and has good auxiliary treatment effects on stomachache and gastrectasia, dyspepsia, inappetence, gastrointestinal stagnation, chronic diarrhea and other diseases. Modern medical research shows that the buckwheat contains nicotinic acid and rutin, has the function of reducing blood fat and cholesterol, and is an effective food for treating hypertension and heart disease. Buckwheat also contains a large amount of minerals, particularly phosphorus, iron and magnesium, which can maintain the normal functions of the cardiovascular system and the hematopoietic system of human body. In addition, buckwheat belongs to coarse food grains, and can prevent obesity after being frequently eaten.
The red heart pitaya has higher nutritional value, contains rich nutritional ingredients such as protein, amino acid, mineral elements, vitamins, fatty acid and the like, and also contains a plurality of functional substances such as flavonoid, dietary fiber, plant polysaccharide, phytosterol, glycoside compounds and the like, thereby having good health care effects in the aspects of preventing cardiovascular diseases, expelling toxin and removing toxicity, reducing plasma cholesterol, preventing constipation, colon cancer and the like.
Therefore, the invention provides a preparation method of pitaya buckwheat noodles with red cores, which comprises the steps of mixing buckwheat flour and flour, adding pitaya juice with red cores, stirring the mixture into dough through a flour mixer, performing composite calendering through a noodle maker, cutting the dough into strips, forming, steaming the noodles, drying, freezing, storing, processing and packaging to obtain the pitaya buckwheat noodles with red cores. The fruit and vegetable juice is added into the noodles, so that the contents of various nutrient substances in the noodles are enhanced, the health of human bodies is facilitated, and the eating quality of the noodles is improved. The quality of the instant noodles is improved through a single-factor experiment, the optimal process parameters are screened out, and the product is finally subjected to sensory evaluation, so that the produced instant noodles reach a better level and have a certain popularization value.
Disclosure of Invention
The invention aims to solve the technical problem of providing the optimum parameters of the dough kneading process of the red-core pitaya buckwheat noodles, comprising the research on the optimum proportion of the mixture of buckwheat flour and the optimum addition amount of pitaya juice; the influence of the cooking process on the quality of the red-heart pitaya buckwheat instant noodles is researched.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for making red-core pitaya buckwheat noodles comprises the following steps:
(1) juicing red pitaya: squeezing fresh red-core pitaya, filtering to remove pulp to obtain red-core pitaya juice for later use;
(2) kneading dough; mixing buckwheat flour 1 weight part, wheat flour 3 weight parts, and red dragon fruit juice 4 weight parts;
(3) pressing the noodles: extruding and molding the noodles by using a noodle press;
(4) steaming the noodles;
(5) and (3) drying: cooling the steamed noodles to room temperature, and drying in an oven to evaporate the water content of the noodles to 80 wt%;
(6) and (5) freezing and storing.
No water is added in the juicing process of the step (1).
The length of the pressing surface in the step (3) is not more than 30 cm.
The steaming time of the step (4) is not more than 10 minutes.
The drying temperature of the step (5) is 45-50 ℃.
The cryopreservation temperature of the step (6) is-20 ℃.
Advantages and positive effects of the invention
The red-heart pitaya buckwheat noodles are tasty, soft, tough and excellent in taste.
The fruit and vegetable juice is added into the noodles, so that the contents of various nutrient substances in the noodles are enhanced, the health of human bodies is facilitated, and the eating quality of the noodles is improved. The quality of the instant noodles is improved through a single-factor experiment, the optimal process parameters are screened out, and the product is finally subjected to sensory evaluation, so that the produced instant noodles reach a better level and have a certain popularization value.
Drawings
FIG. 1 is a graph showing samples of a cooking process in which 100% juice content is obtained at a weight ratio of buckwheat flour to wheat flour of 1: 3.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments below:
example 1
A method for making red-core pitaya buckwheat noodles comprises the following steps:
(1) juicing red pitaya: squeezing fresh red-core pitaya, filtering to remove pulp to obtain red-core pitaya juice for later use;
(2) kneading: mixing buckwheat flour 1 weight part, wheat flour 3 weight parts, and red dragon fruit juice 4 weight parts;
(3) pressing the noodles: extruding and molding the noodles by using a noodle press;
(4) steaming the noodles;
(5) and (3) drying: cooling the steamed noodles to room temperature, and drying in an oven to evaporate the water content of the noodles to 80 wt%;
(6) and (5) freezing and storing.
No water is added in the juicing process of the step (1).
The length of the pressing surface in the step (3) is 30 cm.
The noodle steaming time in the step (4) is 8 minutes.
The drying temperature of the step (5) is 45 ℃.
The cryopreservation temperature of the step (6) is-20 ℃.
Comparative example 1
The procedure was generally the same as in example 1, except that the buckwheat flour and the wheat flour were mixed and kneaded in a weight ratio of 1: 1.
Comparative example 2
The procedure was generally the same as in example 1, except that the buckwheat flour and the wheat flour were mixed and kneaded in a weight ratio of 1: 2.
Comparative example 3
The procedure was substantially the same as in example 1, except that the amount of red-heart pitaya juice added at the time of kneading was 60% of that of example 1, and the remaining 40% was supplemented with water.
Comparative example 4
The procedure was substantially the same as in example 1, except that the amount of red-heart pitaya juice added at the time of kneading was 80% of that of example 1, and the remaining 20% was supplemented with water.
Comparative example 5
The procedure was substantially the same as in example 1, except that the noodle press and noodle strand were cooked by a cooking process for 8 minutes at a noodle cooking temperature of 98 ℃.
Results of example 1 and comparative examples 1 and 2
TABLE 1 variation of gelatinization, rehydration and breakage rate of noodles in different buckwheat flour to wheat flour ratios
Note: the different letters a and b between groups represent significant difference, the same represents no significance, and the significant level is 0.05.
Results of example 1 and comparative examples 3 and 4
TABLE 2 noodle gelatinization degree, rehydration rate and noodle breakage rate variation for different pitaya juice contents
Note: the different letters a and b between groups represent significant difference, the same represents no significance, and the significant level is 0.05.
Table 3 sensory evaluation of red-heart pitaya and buckwheat instant noodles under different conditions
Note: the different letters a, b, c between groups represent significant differences, the same indicates no significance, and the significance level is 0.05.
TABLE 4 sensory evaluation of Red-core pitaya buckwheat instant noodles under different conditions
Note: the different letters a, b, c between groups represent significant differences, the same indicates no significance, and the significance level is 0.05.
(1) Influence of buckwheat flour addition on noodle quality
Table 1 shows that compared with the gelatinization degree index, the buckwheat flour and the wheat flour have obvious difference in different proportions, the gelatinization degree of the 1:2 group is the minimum, and the noodle is still immature compared with other two groups; the group with the ratio of 1:3 has the highest gelatinization degree index and the highest noodle maturity. The rehydration rate index results show that the three groups have no significant difference. Compared with the breakage rate index, the three groups of proportion results show that the breakage rate is 16.67 percent at the highest rate at 1:1, 10 percent at 1:2 and 0.00 percent at the lowest rate at 1:3, and the breakage rate reaches the first-grade standard. As the wheat flour increases, the breakage rate decreases because the wheat flour has blocking property and good moldability, and the instant noodle toughness increases with an increase in the amount of the added wheat flour. Compared with wheat flour, the buckwheat flour hardly contains gluten protein, has poor ductility and is not easy to be processed into noodles independently, so that the noodle breaking rate of the noodles is higher under the conditions that the ratio of the buckwheat flour to the wheat flour is 1:1 and 1:2, and the quality of the noodles is influenced. The addition amount of 1:3 can ensure that the finished noodles have good toughness and viscosity, is suitable for noodle production, and simultaneously makes full use of the nutrition and medicinal value of buckwheat to supplement partial nutritional defects of the noodles. And (3) integrating the data, selecting buckwheat flour: the optimal ratio of wheat flour is 1: 3.
(2) Influence of dragon fruit juice addition on noodle quality
Table 2 shows that compared with the gelatinization degree index, the difference of the three different fruit juice content groups is obvious, when the fruit juice content is 60% and 80%, the gelatinization degree index is lower, which indicates that the noodles are not mature enough, and the noodle cooking time is longer under the same condition; when the content of the fruit juice is 100%, the gelatinization degree is 100% at the maximum, which indicates that the noodles are completely ripe and edible. The rehydration rate index results show that the three groups have no significant difference, but the weight of the noodles with different fruit juice contents is increased after rehydration, because the buckwheat flour contained in the dough has higher water absorption index and swelling power in wet noodles, the rehydration rate of the noodles is in a stable state. The noodle breaking rate result shows that the lowest noodle breaking rate is 0.00 percent when the fruit juice content is 100 percent, the requirement of a first-grade product is met, and the noodle breaking rate is slightly increased along with the reduction of the fruit juice content but reaches the standard of a second-grade product. This is because the greater the mass concentration of juice in the dough compared to water, the less the juice is fluid and the greater the viscosity of the juice when combined with the flour, resulting in less breakage. Therefore, the addition amount of the dragon fruit juice of 100.0 percent is selected as the best.
(3) Sensory evaluation
Sensory evaluation of noodles under different conditions as shown in table 3, there was a significant difference between buckwheat flour and wheat flour groups at different ratios. From the results, it can be seen that the total sensory score of the steamed noodles in each group of noodles in different proportions is greater than that of the cooked noodles compared to the two cooking processes, with the sensory score of the 1:3 group being highest compared to the other two groups. The sensory score of the steamed noodles in the group 1:3 reaches the highest value, and the sensory quality is the best.
Sensory evaluation of noodles with different fruit juice contents as shown in table 4, when the fruit juice contents in the dough were different, significant differences were exhibited between the groups. The sensory scores of the steamed noodles with different fruit juice contents are all higher than those of the boiled noodles, and the sensory evaluation total score of the noodles with 100% fruit juice content and prepared by adopting a noodle steaming mode is highest under the same fruit juice content.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (6)
1. The method for making the red-core pitaya buckwheat noodles is characterized by comprising the following steps of:
(1) juicing red pitaya: squeezing fresh red-core pitaya, filtering to remove pulp to obtain red-core pitaya juice for later use;
(2) kneading, namely uniformly mixing 1 part by weight of buckwheat flour, 3 parts by weight of wheat flour and 4 parts by weight of red-core dragon fruit juice;
(3) pressing the noodles: extruding and molding the noodles by using a noodle press;
(4) steaming the noodles;
(5) and (3) drying: cooling the steamed noodles to room temperature, and drying in an oven to evaporate the water content of the noodles to 80 wt%;
(6) and (5) freezing and storing.
2. The method for making red-heart pitaya buckwheat noodles as claimed in claim 1, wherein no water is added in the juicing process of the step (1).
3. The method for making red-heart pitaya buckwheat noodles as claimed in claim 1, wherein the noodle pressing length in the step (3) is not more than 30 cm.
4. The method for making red-heart pitaya buckwheat noodles as claimed in claim 1, wherein the steaming time in the step (4) is not more than 10 minutes.
5. The method for making red-heart pitaya buckwheat noodles as claimed in claim 1, wherein the drying temperature in the step (5) is 45-50 ℃.
6. The method for making red-heart pitaya buckwheat noodles as claimed in claim 1, wherein the cryopreservation temperature of the step (6) is-20 ℃.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2023279122A1 (en) * | 2021-06-28 | 2023-01-05 | Huy Le Quang | A process for producing instant noodles and an instant noodle product from dragon fruit pulp using ultra-sonication technology |
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| CN103652621A (en) * | 2013-11-30 | 2014-03-26 | 青岛海发利粮油机械有限公司 | Dragon fruit noodles |
| JP2014217321A (en) * | 2013-05-08 | 2014-11-20 | 国立大学法人島根大学 | Buckwheat-like food and method for producing the same |
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| WO2023279122A1 (en) * | 2021-06-28 | 2023-01-05 | Huy Le Quang | A process for producing instant noodles and an instant noodle product from dragon fruit pulp using ultra-sonication technology |
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