CN111328985B - Tartary buckwheat, waxy wheat and fresh wet noodles - Google Patents
Tartary buckwheat, waxy wheat and fresh wet noodles Download PDFInfo
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- CN111328985B CN111328985B CN202010150329.1A CN202010150329A CN111328985B CN 111328985 B CN111328985 B CN 111328985B CN 202010150329 A CN202010150329 A CN 202010150329A CN 111328985 B CN111328985 B CN 111328985B
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- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 2
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- 239000002994 raw material Substances 0.000 description 2
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 2
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 2
- 235000005493 rutin Nutrition 0.000 description 2
- 229960004555 rutoside Drugs 0.000 description 2
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- 235000014347 soups Nutrition 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000533950 Leucojum Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006172 buffering agent Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
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- 208000029078 coronary artery disease Diseases 0.000 description 1
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
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- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention belongs to the field of food, and particularly relates to fresh and wet tartary buckwheat, waxy wheat noodles. The specific technical scheme is as follows: the fresh wet noodles comprise the following components in percentage by mass: glutinous wheat flour 20-30 wt%, tartary buckwheat flour 5-20 wt% and wheat flour the rest. The invention provides the fresh and wet noodles without the addition of the whole tartary buckwheat flour by combining the popular concept of healthy light eating. Under the condition of not adding any additives such as sugar, salt, grease, preservative and the like, the defects that the tartary buckwheat whole wheat flour is bitter in taste and difficult to prepare into wheaten food are overcome by adding the waxy wheat flour and the tartary buckwheat whole wheat flour with specific varieties and specific proportions, and the fresh and wet noodles with long shelf life, good palatability and high nutritional value are prepared.
Description
Technical Field
The invention belongs to the field of foods, and particularly relates to fresh and wet tartary buckwheat, waxy wheat noodles.
Background
The tartary buckwheat is one of main grain crops in alpine and cold mountain areas, is rich in nutrients such as protein, fat, starch, vitamins and the like, and trace elements such as potassium, calcium, magnesium, iron, copper, manganese, zinc, selenium and the like, particularly contains high-content rutin, has rich nutritional value, and is a medicinal and edible crop. It has positive effects in preventing and treating modern civilization diseases such as hypertension, hyperlipemia, coronary heart disease, diabetes, obesity, etc., enhancing immunity, resisting oxidation, preventing aging, improving sub-health state, etc., and is known as an ideal functional food source for human in 21 century.
Meanwhile, the tartary buckwheat has unique flavor and is difficult to process, and is not suitable to be used as a raw material of common staple food such as noodles and the like. Moreover, the tartary buckwheat bran contains a large amount of fiber particles, so that the protein network structure of gluten is easily damaged, the toughness of the noodles containing the tartary buckwheat bran is insufficient, soup is easily turbid during cooking, and the nutrition loss caused by the cooking process is high. In order to solve the above problems, the general practice in the industry is as follows: removing testa Fagopyri Esculenti bran, mixing buckwheat core with common flour and other additives, and processing. Although the method overcomes the problem that the tartary buckwheat bran seriously affects the taste of the noodles, a large amount of functional active ingredients in the tartary buckwheat bran are abandoned, and the nutrition is wasted.
There are attempts to prepare noodles by using whole buckwheat flour, but all the attempts are needed to add various food additives such as flavoring agents, modifiers, buffering agents and the like, for example, a large amount of substances such as salt, sugar, grease and the like are added, so that the heat in the noodles is artificially increased, which is contrary to the concept of people in modern society about "low salt and low fat", "healthy light food", "natural O addition" and the like, and is also contrary to the concept of using whole buckwheat flour to obtain "healthier flour".
In addition, compared with dry noodles, fresh and wet noodles have the characteristics of freshness, refreshing taste, chewiness and the like, and gradually become a new development direction of the noodle industry. But the fresh and wet noodles also have the defects of short shelf life, difficult large-scale production and the like. In addition, the buckwheat full-flour noodles have higher processing difficulty and lower processing quality than the noodles prepared from common flour. Therefore, it is very difficult to provide fresh and wet noodles prepared from whole tartary buckwheat flour without addition.
Disclosure of Invention
The invention aims to provide fresh and wet noodles which are prepared from tartary buckwheat whole powder, easy to process and produce and excellent in taste and are free of additives.
In order to realize the purpose of the invention, the technical scheme adopted by the invention is as follows: the fresh wet noodles comprise the following components in percentage by mass: glutinous wheat flour 20-30 wt%, tartary buckwheat flour 5-20 wt% and wheat flour the rest.
Preferably, the tartary buckwheat flour is tartary buckwheat whole wheat flour.
Preferably, the waxy wheat is Zhongke waxy wheat No. 1, yujumai 2015002.
Preferably, the tartary buckwheat flour content is 5%.
Preferably, the content of the waxy wheat flour is 25-30%.
Preferably, dough is prepared at room temperature by adding 40mL of water to 100g of the mixed powder, and the dough is processed into noodles.
The invention has the following beneficial effects: the invention provides the fresh and wet noodles without the addition of the whole tartary buckwheat flour by combining the popular concept of healthy light eating. Under the condition of not adding any additives such as sugar, salt, grease, preservative and the like, the defects that the tartary buckwheat whole wheat flour is bitter in taste and difficult to prepare into wheaten food are overcome by adding the waxy wheat flour and the tartary buckwheat whole wheat flour with specific varieties and specific proportions, and the fresh and wet noodles with long shelf life, good palatability and high nutritional value are prepared.
Detailed Description
The invention provides fresh wet noodles prepared from tartary buckwheat whole powder. The formula comprises the following components in percentage by mass: 20-30% of waxy wheat flour, 5-20% of tartary buckwheat whole wheat flour and the balance of wheat flour. The waxy wheat flour is used as a waxy additive, and the waxy wheat flour is a brand new waxy wheat variety developed by the institute of biology of Chengdu of Chinese academy of sciences: zhongke glutinous wheat No. 1 (Yujumai 2015002). The waxy wheat has amylopectin content of 99.49% of total starch content, and high viscosity, and cannot be used as single raw material for making noodles. The tartary buckwheat whole wheat flour is the whole flour without tartary buckwheat bran, contains a larger amount of rutin and a certain amount of selenium, has higher nutritional value than tartary buckwheat core flour, but has higher fiber content in the bran. When the tartary buckwheat full powder is selected, the tartary buckwheat full powder must be strictly processed according to the formula proportion, otherwise, the noodle has poor taste.
The preparation method comprises the following steps: weighing and uniformly mixing the components according to the formula ratio, preparing dough according to the ratio of 100g of mixed powder to 40mL of water at room temperature, and preparing the dough into fresh and wet noodles according to a conventional preparation method.
The invention is further fed back in connection with the specific embodiment.
Examples
1. The invention provides noodles with 11 different mixture ratios of components shown in table 1, except for the conditions shown in table 1, the conditions are the same among the groups, and each group is repeated for 3 times. The wheat flour referred to herein is conventional eight star snowflake core wheat flour available from farmer markets.
Table 1 schematic presentation of noodle components for each group
| Group of | Wheat flour | Waxy wheat flour | Tartary buckwheat powder |
| Group 1 | 100.00％ | / | / |
| Group 2 | / | 100.00％ | / |
| Group 3 | / | / | 100.00％ |
| Group 4 | 33.33％ | 33.33％ | 33.33％ |
| Group 5 | 50.00％ | 30.00％ | 20.00％ |
| Group 6 | 50.00％ | 20.00％ | 30.00％ |
| Group 7 | 50.00％ | 25.00％ | 25.00％ |
| Group 8 | 40.00％ | 30.00％ | 30.00％ |
| Group 9 | 40.00％ | 40.00％ | 20.00％ |
| Group 10 | 40.00％ | 20.00％ | 40.00％ |
| Group 11 | 60.00％ | 20.00％ | 20.00％ |
| Group 12 | 60.00％ | 30.00％ | 10.00％ |
| Group 13 | 65.00％ | 30.00％ | 5.00％ |
| Group 14 | 70.00％ | 25.00％ | 5.00％ |
2. The above 11 groups of noodles were subjected to a performance test. The cooking time of each group was the time required for cooking until the noodles just broke, i.e. the white cores of the noodles just disappeared. Wherein, subjective indexes such as noodle color, appearance state, palatability, taste and the like are graded (total score), 10 persons in each group are selected for blind evaluation, each person in each group is evaluated for 3 times, and an average value is taken. And simultaneously measuring objective indexes of the noodle such as swelling potential (g/g), gelatinization peak viscosity (B.U), disintegration value (B.U), retrogradation value (B.U) and the like. Wherein, the maximum stretching ratio refers to the maximum multiple of the original length of the noodles. Specifically, the results are shown in tables 2 and 3.
TABLE 2 subjective performance of noodle groups
TABLE 3 Objective Properties of the noodles in each group
3. As can be seen from tables 2 and 3, the cooking time of the pure wheat noodles is significantly increased compared to the pure tartary buckwheat noodles and the pure waxy wheat noodles. The addition of a certain proportion of tartary buckwheat flour and waxy wheat flour can shorten the cooking time and replace salt to shorten the cooking time, but the shortening time and the addition amount are not in a linear relationship. The swelling potential is related to the quality of the noodles and is mainly determined by the ratio of amylose to amylopectin. It is generally accepted that the higher the overrun potential, the better the mouthfeel. The noodle prepared from the pure tartary buckwheat noodle has very low expansion potential; generally speaking, in the noodles prepared by mixing the flour, the expansion potential should be gradually reduced along with the increase of the content of the tartary buckwheat flour; however, the groups 13 and 14 both use 5% of tartary buckwheat flour, the difference of the other components is not large, the expansion potential of the group 14 is better than that of the group 13 and is also better than that of noodles prepared from pure flour, and the proportion of the group 14 is proved to have excellent effect. The retrogradation value is related to the aging of starch and the gel dehydration, and the retrogradation value of the noodles (group 2) prepared from the pure waxy wheat flour is extremely low, which indicates that the noodles have excellent freeze-thaw stability and good aging resistance. With the increase of the content of the waxy wheat flour, compared with the noodles prepared from pure wheat flour, the retrogradation value is gradually reduced, the better the freeze-thaw stability is, and the longer the shelf life of the prepared fresh noodles is; group 13 had excellent rejuvenation values and a long shelf life.
Comparative example
The waxy wheat flour used in the invention not only has the functions of viscosity and taste improvement, but also can shorten the cooking time of the noodles. Moreover, the noodles prepared by the formula provided by the invention can be boiled for a long time without rotting and mixing soup. To verify the above effects, a comparative example was provided.
The wheat flour and waxy wheat flour used in the comparative examples were the same as in the examples, and the specific ratios (mass fractions) and the time from cooking to cutting off are shown in table 4.
Table 4 comparative example noodle composition
As can be seen from Table 4, the addition of a certain amount of salt can shorten the cooking time, but the shortening effect is far less remarkable than that of the present invention in which waxy wheat flour and tartary buckwheat flour are added in a specific ratio at the same time.
Claims (2)
1. Fresh and wet noodles are characterized in that: the formula comprises the following components in percentage by mass: 25% of waxy wheat flour, 5% of tartary buckwheat flour and 70% of wheat flour; the tartary buckwheat powder is tartary buckwheat whole wheat flour; the waxy wheat is Zhongke waxy wheat No. 1, yujumai 2015002.
2. Fresh and wet noodles according to claim 1, wherein: the preparation method of the noodles comprises the following steps: at room temperature, dough is prepared by adding 40mL of water into 100g of mixed powder, and the dough is processed into noodles.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416697A (en) * | 2008-11-29 | 2009-04-29 | 会宁县三利土特产有限公司 | Tartary buckwheat dried noodles formulation and production method thereof |
| CN105360946A (en) * | 2015-10-09 | 2016-03-02 | 上海应用技术学院 | Fresh and humid tartary buckwheat noodles and preparing method thereof |
| CN106690046A (en) * | 2016-12-20 | 2017-05-24 | 重庆市农业科学院 | Fagopyrum tataricum noodles and making method thereof |
| CN107874103A (en) * | 2017-11-14 | 2018-04-06 | 河南省大程粮油集团股份有限公司 | A kind of whole wheat fresh-wet noodle flour, whole wheat fresh-wet noodle and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416697A (en) * | 2008-11-29 | 2009-04-29 | 会宁县三利土特产有限公司 | Tartary buckwheat dried noodles formulation and production method thereof |
| CN105360946A (en) * | 2015-10-09 | 2016-03-02 | 上海应用技术学院 | Fresh and humid tartary buckwheat noodles and preparing method thereof |
| CN106690046A (en) * | 2016-12-20 | 2017-05-24 | 重庆市农业科学院 | Fagopyrum tataricum noodles and making method thereof |
| CN107874103A (en) * | 2017-11-14 | 2018-04-06 | 河南省大程粮油集团股份有限公司 | A kind of whole wheat fresh-wet noodle flour, whole wheat fresh-wet noodle and preparation method thereof |
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| Title |
|---|
| 微细化苦荞全粉在面条加工中的应用;张玲，等;《食品与发酵工业》;20180820;第44卷(第11期);第222-228页 * |
| 糯小麦配粉对淀粉糊化特性和面条品质的影响;宋建民，等;《中国农业科学》;20041210;第37卷(第12期);第1838-1842页 * |
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