CN111264768A - A flavoring flour product rich in dietary fiber and having soft texture, and its preparation method - Google Patents

A flavoring flour product rich in dietary fiber and having soft texture, and its preparation method Download PDF

Info

Publication number
CN111264768A
CN111264768A CN202010124179.7A CN202010124179A CN111264768A CN 111264768 A CN111264768 A CN 111264768A CN 202010124179 A CN202010124179 A CN 202010124179A CN 111264768 A CN111264768 A CN 111264768A
Authority
CN
China
Prior art keywords
flour
weight
product
parts
amount
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202010124179.7A
Other languages
Chinese (zh)
Inventor
王学东
柯媛
胡先勤
丁贝贝
张玉东
李龙
张苗苗
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Wuhan Polytechnic University
Original Assignee
Wuhan Polytechnic University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wuhan Polytechnic University filed Critical Wuhan Polytechnic University
Priority to CN202010124179.7A priority Critical patent/CN111264768A/en
Publication of CN111264768A publication Critical patent/CN111264768A/en
Pending legal-status Critical Current

Links

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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or derivatives
    • 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
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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 seasoning flour product rich in dietary fiber and soft in texture and a preparation method thereof. The method comprises the following steps: 1) naturally airing and drying the soybean dregs, and then crushing; 2) sieving to obtain powder with target particle size; 3) mixing salt, monoglyceride and yellow serofluid uniformly, and adding glutamine transaminase to obtain mixed solution; 4) adding the powder material into low gluten wheat flour, and uniformly mixing to obtain mixed flour; 5) adding the mixed solution into the mixed powder for powdering to obtain a flour-wadding mixture, and standing; 6) extruding and curing the dough-wadding mixture to obtain a semi-finished product of the seasoning flour product; 7) and stirring the materials to obtain the seasoned flour product. According to the invention, the soybean dregs are added, so that the interference effect of dietary fibers on a gluten structure can be eliminated, and the product gluten is improved. After the soybean dregs and the wheat flour are extruded together, the water holding capacity of the product is better, the hardness of the seasoning flour product can be reduced, and the texture is soft.

Description

A flavoring flour product rich in dietary fiber and having soft texture, and its preparation method
Technical Field
The invention belongs to the field of food processing, and particularly relates to a seasoning flour product rich in dietary fiber and soft in texture and a preparation method thereof.
Background
The seasoning flour product is an instant food, has various product types and rich mouthfeel, and is a leisure food unique to China. However, as the storage time of the freshly prepared seasoned noodle product is prolonged, the noodle product becomes hard from soft and has a rough texture. The raw materials for preparing the seasoning flour products are all medium-gluten flour, and the use of low-gluten flour is not concerned about due to the defects of the products.
With the improvement of living standard and the enhancement of health consciousness of people, food consumption concept is constantly changed, people are more and more aware of the influence of diet on self health, the edible population of the seasoning flour products is wide, and the health of the seasoning flour products is gradually concerned by people. Modern medical research shows that the insufficient intake of dietary fiber in people's daily diet is an important cause of unhealthy body.
The bean product is a traditional food for Chinese people and is popular with most consumers. It is known that the bean products produce a large amount of yellow slurry and bean dregs, which contain abundant nutrients, such as crude protein, dietary fiber, amino acids, soy isoflavones, lecithin, and abundant minerals and vitamins. The traditional bean curd and bean products in China need about 600 million tons of soybean raw materials every year, bean dregs can be generated every year and the yellow serofluid is more. The yellow serofluid can not be treated and is directly discharged, so that water resource pollution is caused; the bean dregs have high crude fiber content, contain various anti-nutritional factors and cannot be directly utilized, a part of a large amount of bean dregs are sent to a farm to be directly used as feed, more of the bean dregs cannot be treated and poured into the environment as garbage, so that the utilization rate of the bean dregs is reduced, and the environmental pollution is also caused.
Disclosure of Invention
The invention aims to solve the problems that the conventional seasoning flour product becomes hard, the texture becomes rough and the dietary fiber is insufficient along with the prolonging of the storage time, and the soybean residue is wasted. A seasoned pasta rich in dietary fiber and having nutrition, soft texture, high overrun, low calorie and full feeling of fullness is provided.
In order to achieve the above object, a first aspect of the present invention provides a method for preparing a seasoned noodle product rich in dietary fiber and having a soft texture, the method comprising:
1) naturally airing and drying the soybean dregs, and crushing to obtain a powder substance;
2) sieving the powder material to obtain a powder material with a target particle size;
3) mixing salt, monoglyceride and yellow serofluid uniformly, and adding glutamine transaminase to obtain mixed solution;
4) adding the powdery substance with the target granularity obtained in the step 2) into the low gluten wheat flour, and uniformly mixing to obtain mixed flour;
5) then adding the mixed solution obtained in the step 3) into the mixed powder obtained in the step 4) for powdering to obtain a flour-wadding mixture, and standing;
6) extruding and curing the dough-wadding mixture to obtain a semi-finished product of the seasoning flour product;
7) and uniformly mixing the semi-finished seasoning flour product, the spices and the vegetable oil to obtain the seasoning flour product rich in dietary fiber and soft in texture.
Preferably, in the step 1), the bean dregs are naturally dried in the sun, and the water content is 10-20 wt%, and more preferably 12-18 wt%.
Preferably, in step 2), the obtained powder material with the target particle size is 40-120 meshes, and more preferably 60-100 meshes.
Preferably, in step 3), the amount of common salt is 4 to 8 parts by weight, the amount of monoglyceride is 0.4 to 0.5 part by weight, and the amount of transglutaminase is 0.1 to 0.3 part by weight, based on 22 to 32 parts by weight of the yellow serofluid.
More preferably, in the step 3), the amount of common salt is 5 to 7 parts by weight, the amount of monoglyceride is 0.45 to 0.5 part by weight, and the amount of transglutaminase is 0.15 to 0.3 part by weight, based on 25 to 30 parts by weight of the yellow serofluid.
Preferably, in the step 4), the powdery material of the target particle size is used in an amount of 20 to 30 parts by weight relative to 70 to 80 parts by weight of the weak wheat flour. According to the present invention, the ratio of the amount of the low gluten wheat flour to the amount of the powdery material of the target particle size in the above range ensures that the seasoned noodle product has a good gluten structure.
More preferably, in step 4), the amount of the powdery material having a target particle size is 22 to 28 parts by weight, and still more preferably 25 to 27 parts by weight, based on 72 to 78 parts by weight of the weak wheat flour.
According to the invention, in step 7), the skilled person can select the relationship between the amounts of the semi-finished product of the flavored flour product, the spices and the vegetable oil, as desired.
Preferably, the spice is at least one selected from the group consisting of paprika, pepper, paprika, thirteen spices, beef flavor powder and fennel powder.
According to the present invention, the vegetable oil includes, but is not limited to, one of rapeseed oil, peanut oil, soybean oil, and sesame oil.
In a second aspect of the present invention, there is provided a seasoned noodle product rich in dietary fiber and having a soft texture, which is obtained by the above-mentioned preparation method.
The invention has the following beneficial effects:
(1) according to the invention, the insoluble dietary fiber is extruded to increase the water-soluble dietary fiber, so that the dietary fiber intake of consumers is supplemented, and the anti-nutritional factors in the bean dregs are subjected to high temperature, so that the bean dregs are richer in nutrition and easier to absorb by human bodies. Compared with the existing medium gluten wheat flour, the raw material selection is enriched, and the low gluten wheat flour can be used for producing seasoning flour products.
(2) The soybean dregs are added, so that the interference effect of dietary fiber on the gluten structure can be eliminated, and the product gluten is improved. After the soybean dregs and the wheat flour are extruded together, the water holding capacity of the product is better, the hardness of the seasoning flour product can be reduced, and the texture is soft. The soybean dregs also have a synergistic effect with monoglyceride, so that the swelling degree of the product is better.
(3) The method reasonably utilizes the waste soybean dregs, saves resources, increases the comprehensive utilization rate of the resources and increases the commercial value. Compared with the traditional seasoning flour product, the seasoning flour product rich in dietary fiber, high in expansion degree, low in calorie and full of satiety is provided, the hardness of the product is reduced, and the quality of the product is improved.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Detailed Description
Preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
In the embodiment of the invention, the soybean dregs are from a Huikang bean product factory in east West lake of Wuhan city, and the yellow serofluid is from a Huikang bean product factory in east West lake of Wuhan city.
Other raw material components are derived from commercial products.
Example 1
The embodiment provides a seasoning flour product rich in dietary fiber and having soft texture and a preparation method thereof.
The preparation method of the seasoning flour product comprises the following steps:
1) naturally airing and drying the bean dregs, and crushing to obtain a powder substance;
2) sieving the powder material to obtain a powder material with a target particle size;
3) mixing salt, monoglyceride and yellow serofluid uniformly, and adding glutamine transaminase to obtain mixed solution;
4) adding the powder material with the proper granularity obtained in the step 2) into the low gluten wheat flour, and uniformly mixing to obtain mixed powder;
5) then adding the mixed solution into the mixed powder for powdering to obtain a flour-wadding mixture, and standing for 10 minutes;
6) extruding and curing the dough-wadding mixture to obtain a semi-finished product of the seasoning flour product;
7) uniformly mixing the seasoning flour product semi-finished product, the spice and the rapeseed oil (the weight ratio is 70:7:10, and the weight ratio of the spice to the raw materials is as follows: pepper powder: and (3) pepper powder: pepper powder: 1, beef flavor powder: 3: 2: 4) and obtaining the seasoning flour product.
Wherein, in the step 1), the water content of the bean dregs is 15% after the bean dregs are aired. In the step 2), the powder substances are respectively sieved by a 60-mesh sieve and an 80-mesh sieve to obtain powder substances with the granularity of 60-80 meshes. In step 3), the amount of common salt was 6 parts by weight, the amount of monoglyceride was 0.45 parts by weight, and the amount of glutamine transaminase was 0.25 parts by weight, relative to 28 parts by weight of yellow serofluid. In step 4), the amount of the powdery material of the target particle size was 26 parts by weight relative to 75 parts by weight of the weak wheat flour.
Example 2
The difference between this example and example 1 is:
in the step 2), the powder substances are respectively sieved by 80 meshes and 100 meshes to obtain powder substances with 80-100 meshes of granularity. In step 4), the amount of the powdery material of the target particle size was 24 parts by weight relative to 76 parts by weight of the weak wheat flour.
Example 3
The difference between this example and example 1 is:
in the step 2), the powder substances are respectively sieved by 80 meshes and 100 meshes to obtain powder substances with 80-100 meshes of granularity. In step 4), the amount of the powdery material of the target particle size was 22 parts by weight relative to 78 parts by weight of the weak wheat flour.
Comparative example 1
The comparative example provides a seasoned pasta product, the specific preparation method being as follows:
(1) powdering: mixing 28 parts of water, 6 parts of salt and 0.48 part of monoglyceride, uniformly stirring, adding into 100 parts of medium gluten wheat flour, and powdering to obtain a flour-wadding mixture;
(2) extruding and curing: adding the dough-wadding mixture into a single-screw extruder for extrusion to obtain a seasoned dough product semi-finished product;
(3) and uniformly mixing the semi-finished seasoning flour product, the spice and the vegetable oil to obtain the traditional seasoning flour product.
Test example
The results of the analysis of the overrun, texture, soluble dietary fiber, etc. of examples 1 to 3 and comparative example 1 are shown in Table 1:
TABLE 1
Name (R) Degree of swelling/%) Hardness/gf Soluble dietary fibre content/%)
Example 1 237 269 12.3
Example 2 221 312 10.6
Example 3 210 345 8.9
Comparative example 1 192 398 3.5
According to the above test data, the overrun, hardness and soluble dietary fibre content of the semifinished seasoned pasta products prepared in examples 1 to 3 were significantly better than those of comparative example 1. However, examples 2 and 3 had a lower amount of the powdery material of the target particle size based on the same amount of the low gluten wheat flour and a difference in particle size of the powdery material, resulting in a slightly lower hardness and a slightly lower content of the soluble dietary fiber, and also a difference in the degree of swelling due to the difference in the content of the powdery material, compared to example 1. Example 1 is the most preferred embodiment.
Having described embodiments of the present invention, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments.

Claims (10)

1. A method for preparing a seasoned flour product rich in dietary fiber and having a soft texture, which comprises the steps of:
1) naturally airing and drying the soybean dregs, and crushing to obtain a powder substance;
2) sieving the powder material to obtain a powder material with a target particle size;
3) mixing salt, monoglyceride and yellow serofluid uniformly, and adding glutamine transaminase to obtain mixed solution;
4) adding the powdery substance with the target granularity obtained in the step 2) into the low gluten wheat flour, and uniformly mixing to obtain mixed flour;
5) then adding the mixed solution obtained in the step 3) into the mixed powder obtained in the step 4) for powdering to obtain a flour-wadding mixture, and standing;
6) extruding and curing the dough-wadding mixture to obtain a semi-finished product of the seasoning flour product;
7) and uniformly mixing the semi-finished seasoning flour product, the spices and the vegetable oil to obtain the seasoning flour product rich in dietary fiber and soft in texture.
2. The preparation method according to claim 1, wherein the water content of the bean dregs in step 1) is 10-20 wt% after naturally airing the bean dregs.
3. The preparation method according to claim 2, wherein the water content of the bean dregs in step 1) is 12-18 wt% after naturally airing the bean dregs.
4. The method according to claim 1, wherein in step 2), the powder material of a target particle size is obtained in a 40-120 mesh size.
5. The production method according to claim 4, wherein in the step 2), the powder substance of the target particle size is obtained to be 60-100 mesh.
6. The process according to claim 1, wherein in the step 3), common salt is used in an amount of 4 to 8 parts by weight, monoglyceride is used in an amount of 0.4 to 0.5 part by weight, and glutamine transaminase is used in an amount of 0.1 to 0.3 part by weight, relative to 22 to 32 parts by weight of the yellow serofluid.
7. The process according to claim 6, wherein in the step 3), common salt is used in an amount of 5 to 7 parts by weight, monoglyceride is used in an amount of 0.45 to 0.5 part by weight, and glutamine transaminase is used in an amount of 0.15 to 0.3 part by weight, relative to 25 to 30 parts by weight of the yellow serofluid.
8. The method according to claim 1, wherein the powdery material of the target particle size is used in an amount of 20 to 30 parts by weight relative to 70 to 80 parts by weight of the weak wheat flour in step 4).
9. The method according to claim 8, wherein the powdery material of the target particle size is used in an amount of 22 to 28 parts by weight relative to 72 to 78 parts by weight of the weak wheat flour in step 4).
10. Flavored pasta with a soft texture enriched with dietary fibres, obtainable by the method according to any of claims 1 to 9.
CN202010124179.7A 2020-02-27 2020-02-27 A flavoring flour product rich in dietary fiber and having soft texture, and its preparation method Pending CN111264768A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010124179.7A CN111264768A (en) 2020-02-27 2020-02-27 A flavoring flour product rich in dietary fiber and having soft texture, and its preparation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010124179.7A CN111264768A (en) 2020-02-27 2020-02-27 A flavoring flour product rich in dietary fiber and having soft texture, and its preparation method

Publications (1)

Publication Number Publication Date
CN111264768A true CN111264768A (en) 2020-06-12

Family

ID=70991426

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010124179.7A Pending CN111264768A (en) 2020-02-27 2020-02-27 A flavoring flour product rich in dietary fiber and having soft texture, and its preparation method

Country Status (1)

Country Link
CN (1) CN111264768A (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101558863A (en) * 2009-05-11 2009-10-21 天津市利民调料有限公司 Method for preparing soybean sauce rich in soluble dietary fibers
CN110447829A (en) * 2019-09-06 2019-11-15 武汉轻工大学 It is a kind of containing short-chain inulin and the compound seasoning Flour product and preparation method thereof for holding finish
CN110637980A (en) * 2018-06-27 2020-01-03 武冈市卤卤香食品有限责任公司 Seasoning flour product and preparation method thereof
CN110742238A (en) * 2019-11-07 2020-02-04 武汉轻工大学 Extruded gluten and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101558863A (en) * 2009-05-11 2009-10-21 天津市利民调料有限公司 Method for preparing soybean sauce rich in soluble dietary fibers
CN110637980A (en) * 2018-06-27 2020-01-03 武冈市卤卤香食品有限责任公司 Seasoning flour product and preparation method thereof
CN110447829A (en) * 2019-09-06 2019-11-15 武汉轻工大学 It is a kind of containing short-chain inulin and the compound seasoning Flour product and preparation method thereof for holding finish
CN110742238A (en) * 2019-11-07 2020-02-04 武汉轻工大学 Extruded gluten and preparation method thereof

Similar Documents

Publication Publication Date Title
CN102125226B (en) Novel quick-frozen dumpling and preparation method thereof
CN112167425A (en) Vegetable protein dried meat and processing method thereof
WO2020038601A1 (en) Cooked meat substitute and production thereof from plant material
CN110250433A (en) A kind of peppery item of eutrophy rice bran and preparation method thereof
CN1726804A (en) Synthetic rice and preparation method
CN103766864A (en) Mushroom-fragrance puffed snack food and preparation method thereof
CN106722319B (en) Preparation method of puffed duck meat
CN103734619B (en) Salty fresh mushroom scented rice fruit and preparation method thereof
CN105639049A (en) Method for producing textured soybean protein particles
US5061508A (en) Fortified and flavored gluten-based food product
CN105231271A (en) Nutritional health-care sorghum steamed corn bread and processing method thereof
CN113133520A (en) Instant reshaped mushroom fried rice and preparation method thereof
CN1145726A (en) Mixed flour of five cereals
CN111264768A (en) A flavoring flour product rich in dietary fiber and having soft texture, and its preparation method
CN102805315A (en) Method for preparing puffing snack foods by using rice
CN109820050A (en) A kind of textured soybean protein and preparation method thereof
KR101904342B1 (en) process for preparing stir-fried rice cake with garlic sauce
CN113208051A (en) Preparation method of spicy strips capable of being extruded and cured quickly
CN108157820A (en) A kind of Round mass of food of soft bone and preparation method thereof
KR20190022996A (en) Rice noodle and preparation method thereof
CN107712455A (en) A kind of fish larval diet for improving snakeheaded fish survival rate
CN112155163A (en) Red oil spicy chicken soup noodles and preparation method thereof
CN105558769A (en) Dumpling wrapper made of potato flour and manufacturing method of dumping wrapper
KR101870978B1 (en) Method for producing rice dry noodle comprising chinese chives and rice dry noodle comprising chinese chives produced by the same method
CN114223843B (en) Quick brewing type coarse grain recombined rice and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20200612