CN111567738A - Fresh and wet tendon and grain noodles and preparation method thereof - Google Patents
Fresh and wet tendon and grain noodles and preparation method thereof Download PDFInfo
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 210000002435 tendon Anatomy 0.000 title description 3
- 235000013312 flour Nutrition 0.000 claims abstract description 100
- 235000013339 cereals Nutrition 0.000 claims abstract description 92
- 239000011812 mixed powder Substances 0.000 claims abstract description 50
- 241000209140 Triticum Species 0.000 claims abstract description 42
- 235000021307 Triticum Nutrition 0.000 claims abstract description 42
- 238000002156 mixing Methods 0.000 claims abstract description 33
- 238000004898 kneading Methods 0.000 claims abstract description 24
- 238000001125 extrusion Methods 0.000 claims abstract description 20
- 238000000227 grinding Methods 0.000 claims abstract description 17
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 15
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 15
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 13
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 13
- 235000019713 millet Nutrition 0.000 claims abstract description 13
- 230000001007 puffing effect Effects 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 108010068370 Glutens Proteins 0.000 claims description 20
- 235000021312 gluten Nutrition 0.000 claims description 20
- 241000219051 Fagopyrum Species 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 230000017525 heat dissipation Effects 0.000 claims description 12
- 238000007873 sieving Methods 0.000 claims description 12
- 244000005700 microbiome Species 0.000 claims description 10
- 229920002907 Guar gum Polymers 0.000 claims description 9
- 229960002154 guar gum Drugs 0.000 claims description 9
- 235000010417 guar gum Nutrition 0.000 claims description 9
- 239000000665 guar gum Substances 0.000 claims description 9
- 229910019142 PO4 Inorganic materials 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 239000003513 alkali Substances 0.000 claims description 8
- 239000010452 phosphate Substances 0.000 claims description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 8
- 235000002639 sodium chloride Nutrition 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- -1 sucrose ester Chemical class 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 7
- 239000008186 active pharmaceutical agent Substances 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000005496 tempering Methods 0.000 claims description 6
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 239000008223 sterile water Substances 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000005911 diet Nutrition 0.000 claims 1
- 230000000378 dietary effect Effects 0.000 claims 1
- 239000000843 powder Substances 0.000 abstract description 8
- 238000010411 cooking Methods 0.000 abstract description 4
- 240000008620 Fagopyrum esculentum Species 0.000 abstract 1
- 238000005303 weighing Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
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- 239000002994 raw material Substances 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 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
- 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
- A23L29/20—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
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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
Fresh and wet noodles containing JIN DAO coarse cereals and its preparation method are provided. The preparation method comprises the steps of mixing coarse cereal mixed powder subjected to extrusion puffing and superfine grinding with wheat flour, kneading, curing, dehumidifying and strip-fixing to obtain the chewy coarse cereal fresh wet noodles; the mixed powder of the coarse cereals is prepared by mixing buckwheat powder, quinoa powder, coix seed powder, oat powder and millet powder according to the mass ratio of 4-6:3-5:3-5:3-5: 1. The coarse cereal noodles prepared by the invention are chewy, and have low breaking rate and low cooking loss rate.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to fresh and wet tendon and grain noodles and a preparation method thereof.
Background
With the obvious acceleration of the pace of life and the obvious improvement of the nutritional appeal, the traditional noodles adopt single high-precision wheat flour products which can not meet the requirements of the new generation of workplace groups, and people desire noodle products which are novel in taste, fine in texture, nutritional, healthy and convenient to process.
The coarse cereal dry noodles are partially marketed and are frequently favored by new-generation workplace groups, such as buckwheat noodles, quinoa noodles and the like, coarse cereal powder such as buckwheat, quinoa and the like is added into wheat flour to influence the rheological property of dough to a great extent, the processing technology directly mixes the coarse cereal powder with the wheat flour, and the stretching curve can obviously show that the stretching resistance, energy and R/E value of the dough are greatly changed, so that the noodle products have high breaking rate, high cooking loss and poor gluten of the noodles, and the flavor and the texture of the noodle products are influenced.
CN110651956A discloses fresh coarse cereal wet noodles which are high in nutritive value, contain rich dietary fibers, proteins, vitamins and mineral substances compared with traditional fresh wet noodles, and retain the characteristic of freshness and refreshing of wet noodles. But the product is also processed by the processes of mixing and processing coarse cereal powder and wheat flour, curing, layering, sterilizing and packaging and the like just like the dry fine dried noodle processing process, but the tensile property of the product needs to be improved.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects and provide tough and chewy coarse cereal fresh and wet noodles and a preparation method thereof. The coarse cereal noodles prepared by the preparation method disclosed by the invention are low in noodle breaking rate and cooking loss rate and have excellent stretching characteristics.
A preparation method of tough and chewy coarse cereal fresh and wet noodles comprises the steps of mixing coarse cereal mixed powder which is extruded and puffed and subjected to superfine grinding with wheat flour, kneading, curing, dehumidifying and strip-fixing to obtain the tough and chewy coarse cereal fresh and wet noodles; the coarse cereal mixed powder is prepared by mixing buckwheat flour, quinoa flour, coix seed flour, oat flour and millet flour according to a mass ratio of 4-6:3-5: 1.
Preferably, the method comprises the following specific steps:
(1) mixing and sieving the mixed powder of the coarse cereals: mixing buckwheat flour, quinoa flour, coix seed flour, oat flour and millet flour, mixing and sieving to obtain coarse cereal mixed powder I; wherein the buckwheat flour, the quinoa flour, the coix seed flour, the oat flour and the millet flour are in the mass ratio of: 4-6:3-5: 1;
(2) extrusion puffing and superfine grinding: tempering the coarse cereal mixed powder until the water content is 16-20% by mass, and then carrying out extrusion and expansion treatment to obtain coarse cereal mixed powder II, wherein the expansion temperature is 160-180 ℃, and the screw rotation speed is 120-180 r/min; and (3) adding the coarse cereal mixed powder II into an ultramicro vibration grinder for grinding treatment, uniformly mixing, and screening by a 60-80-mesh sieve to obtain coarse cereal mixed powder III.
(3) Kneading: uniformly mixing wheat flour, wheat gluten and coarse cereal mixed powder III according to a mass ratio of 100: 6-10: 10-30, wherein the weight ratio of the wheat flour: adding purified water or ozone sterilization water (namely sterile water) into the dough according to the water mass ratio of 100: 28-32 to knead the dough to obtain dough; the dough kneading time is controlled to be 20-40 minutes, 2-4% of salt, 0.1-0.3% of phosphate, 0.1-0.3% of sucrose ester, 0-0.3% of guar gum and 0-0.3% of edible alkali are added into the water, wherein the percentage is weight percentage, and the weight of the wheat flour is 100% as a calculation reference.
(4) Curing treatment: and (4) tabletting the noodles obtained in the step (3) by a stirring plodder to obtain dough sheets, and then carrying out heat preservation curing for more than or equal to 1 h. The gluten is fully absorbed and swelled, the quality of the noodles is improved, the free moisture is reduced, the water activity is reduced, and the growth of microorganisms is effectively inhibited.
(5) Dehumidifying, strip fixing and sterilizing: and (3) performing tunnel type dehumidifying and strip-fixing treatment and aseptic treatment on the dough sheet prepared in the step (4), preparing air draft equipment and heat treatment equipment in a tunnel, preparing a heat dissipation device at a tunnel outlet section, and further controlling the moisture content of the noodles to be 18-23% to obtain the chewy fresh and wet coarse cereal noodles.
Preferably, in the step (1), the mass ratio of the buckwheat flour, the quinoa flour, the coix seed flour, the oat flour and the millet flour is 5:4:4:4: 1.
Preferably, in the step (2), the moisture content is 18%.
Preferably, in the step (2), a DS 30-II type double-screw extruder is adopted for extrusion and expansion, the expansion temperature is 170 ℃, and the rotating speed of screws during extrusion and expansion is 120-180 r/min.
Preferably, in the step (3), the mass ratio of the wheat flour, the wheat gluten and the coarse cereal mixed flour III is 100:8: 20.
Preferably, in the step (3), the mass ratio of the wheat flour to the water is 100: 30.
Preferably, in the step (3), the dough kneading time is 30 min.
Preferably, in the step (3), 2% of common salt, 0.2% of phosphate, 0.2% of sucrose ester, 0.2% of guar gum and 0.2% of edible alkali are added into the water, wherein the percentage is weight percentage, and the weight of the wheat flour is 100% as a calculation standard.
Preferably, in the step (4), the heat preservation curing time is 1.5-2.5 h; preferably for 2 hours.
The noodles prepared by the preparation method of the invention also belong to the protection scope of the invention.
The invention has the beneficial effects that:
according to the preparation method, the pretreatment of extrusion puffing and superfine grinding is carried out on the specific coarse cereal mixed powder, so that the influence of dough rheological property caused by adding the coarse cereal mixed powder into the wheat flour is reduced, and then the auxiliary materials such as guar gum and the like are added, and the steps of curing treatment, dehumidifying and strip fixing are combined, so that the prepared coarse cereal noodles have the characteristics of excellent tensile property, low water content, low strip breakage rate and the like, and the problem that the rheological property is influenced by adding the coarse cereals and the noodles are not chewy enough due to dilution of gluten in the wheat flour is completely overcome.
Detailed Description
The present invention will be further described with reference to the following examples.
The food materials used in the examples were obtained from conventional commercial sources unless otherwise specified.
Example 1
The embodiment comprises the following steps:
(1) mixing and sieving the mixed powder of the coarse cereals: weighing buckwheat flour, quinoa flour, coix seed flour, oat flour and millet flour according to the proportion of example 1 in table 1, mixing and sieving to obtain coarse cereal mixed powder I;
(2) extrusion puffing and superfine grinding: tempering the coarse cereal mixed powder I until the water content is 18% by mass, and then performing extrusion and expansion treatment by using a DS 30-II type double-screw expander to obtain coarse cereal mixed powder II, wherein the expansion temperature is 170 ℃, and the screw rotation speed is 160 r/min; adding the coarse cereal mixed powder II into an ultramicro vibration grinder for grinding treatment, uniformly mixing, and screening by a sieve of 60-80 meshes to obtain coarse cereal mixed powder III;
(3) kneading: weighing wheat flour and wheat gluten according to the proportion of example 1 in the table 1, uniformly mixing the wheat flour and the wheat gluten with the mixed powder of the coarse cereals, adding 30kg of purified water, and kneading to obtain dough; the dough kneading time is controlled to be 30 minutes, and 2kg of salt, 0.2kg of phosphate, 0.2kg of sucrose ester, 0.2kg of guar gum and 0.2kg of edible alkali are added into the dough kneading water;
(4) curing treatment: the dough is sheeted by a stirring plodder to obtain dough sheets, and then the dough sheets are subjected to heat preservation and curing for 2 hours, so that gluten is fully absorbed and swelled, the quality of noodles is improved, free moisture is reduced, the water activity is reduced, and the growth of microorganisms is effectively inhibited.
(5) Dehumidifying, strip fixing and sterilizing: adopting tunnel type dehumidifying and strip-fixing treatment, arranging an air draft device and a heat treatment device in a tunnel, and arranging a heat dissipation device (such as a fan and the like) at the section of the tunnel, wherein the moisture of the noodles is controlled to be between 18% and 23%; and then sterilizing for 0.5-1.5 h by adopting ultraviolet irradiation to obtain the fresh and wet coarse cereal noodles. The water content of the finished product is controlled by utilizing the heat dissipation device arranged at the tunnel outlet section, the growth and the propagation of microorganisms are inhibited, and the heat dissipation device (such as a fan and the like) is arranged at the tunnel outlet section so as to facilitate the timely reduction of the temperature of the product.
Example 2
The embodiment comprises the following steps:
(1) mixing and sieving the mixed powder of the coarse cereals: weighing buckwheat flour, quinoa flour, coix seed flour, oat flour and millet flour according to the proportion of example 2 in table 1, mixing and sieving to obtain coarse cereal mixed powder I;
(2) extrusion puffing and superfine grinding: tempering the coarse cereal mixed powder I until the water content is 18% by mass, and then performing extrusion and expansion treatment by using a DS 30-II type double-screw expander to obtain coarse cereal mixed powder II, wherein the expansion temperature is 180 ℃, and the screw rotation speed is 120 r/min; adding the coarse cereal mixed powder II into an ultramicro vibration grinder for grinding treatment, uniformly mixing, and screening by a sieve of 60-80 meshes to obtain coarse cereal mixed powder III;
(3) kneading: weighing wheat flour and wheat gluten according to the proportion of example 1 in the table 1, uniformly mixing the wheat flour and the wheat gluten with the mixed powder of the coarse cereals, adding 50kg of purified water, and kneading to obtain dough; the dough kneading time is controlled to be 40 minutes, 6kg of salt, 0.5kg of phosphate, 0.5kg of sucrose ester, 0.5kg of guar gum and 0.5kg of edible alkali are added into the dough kneading water;
(4) curing treatment: the dough is sheeted by a stirring plodder to obtain dough sheets, and then the dough sheets are kept warm and cured for 2.5 hours, so that gluten is fully absorbed and swelled, the quality of noodles is improved, free moisture is reduced, the water activity is reduced, and the growth of microorganisms is effectively inhibited.
(5) Dehumidifying, strip fixing and sterilizing: adopting tunnel type dehumidifying and strip-fixing treatment, arranging an air draft device and a heat treatment device in a tunnel, and arranging a heat dissipation device (such as a fan and the like) at the section of the tunnel, wherein the moisture of the noodles is controlled to be between 18% and 23%; and then sterilizing for 0.5-1.5 h by adopting ultraviolet irradiation to obtain the fresh and wet coarse cereal noodles. The heat radiator is arranged at the tunnel outlet section to control the moisture content and inhibit the growth and propagation of microorganisms, and the heat radiator (such as a fan and the like) is arranged at the tunnel outlet section to facilitate the timely reduction of the temperature of the product.
Example 3
The embodiment comprises the following steps:
(1) mixing and sieving the mixed powder of the coarse cereals: weighing buckwheat flour, quinoa flour, coix seed flour, oat flour and millet flour according to the proportion of example 1 in table 1, mixing and sieving to obtain coarse cereal mixed powder I;
(2) extrusion puffing and superfine grinding: tempering the coarse cereal mixed powder I until the water content is 18% by mass, and then performing extrusion and expansion treatment by using a DS 30-II type double-screw expander to obtain coarse cereal mixed powder II, wherein the expansion temperature is 160 ℃, and the screw rotation speed is 180 r/min; adding the coarse cereal mixed powder II into an ultramicro vibration grinder for grinding treatment, uniformly mixing, and screening by a sieve of 60-80 meshes to obtain coarse cereal mixed powder III;
(3) kneading: weighing wheat flour and wheat gluten according to the proportion of example 1 in the table 1, uniformly mixing the wheat flour and the wheat gluten with the mixed powder of the coarse cereals, adding 80kg of purified water, and kneading to obtain dough; the dough kneading time is controlled to be 40 minutes, 6kg of salt, 0.45kg of phosphate, 0.45kg of sucrose ester, 0.45kg of guar gum and 0.45kg of edible alkali are added into the dough kneading water;
(4) curing treatment: the dough is sheeted by a stirring plodder to obtain dough sheets, and then the dough sheets are subjected to heat preservation and curing for 2 hours, so that gluten is fully absorbed and swelled, the quality of noodles is improved, free moisture is reduced, the water activity is reduced, and the growth of microorganisms is effectively inhibited.
(5) Dehumidifying, strip fixing and sterilizing: adopting tunnel type dehumidifying and strip-fixing treatment, arranging an air draft device and a heat treatment device in a tunnel, and arranging a heat dissipation device (such as a fan and the like) at the section of the tunnel, wherein the moisture of the noodles is controlled to be between 18% and 23%; and then sterilizing for 0.5-1.5 h by adopting ultraviolet irradiation to obtain the fresh and wet coarse cereal noodles. The water content of the finished product is controlled by the heat dissipation device to inhibit the growth and reproduction of microorganisms, and the heat dissipation device (such as a fan and the like) is arranged at the tunnel outlet section so as to reduce the temperature of the product in time.
Example 4
The embodiment comprises the following steps:
(1) mixing and sieving the mixed powder of the coarse cereals: weighing buckwheat flour, quinoa flour, coix seed flour, oat flour and millet flour according to the proportion of example 1 in table 1, mixing and sieving to obtain coarse cereal mixed powder II;
(2) extrusion puffing and superfine grinding: tempering the coarse cereal mixed powder I until the water content is 18% by mass, and then performing extrusion and expansion treatment by using a DS 30-II type double-screw expander to obtain coarse cereal mixed powder II, wherein the expansion temperature is 170 ℃, and the screw rotation speed is 160 r/min; adding the coarse cereal mixed powder II into an ultramicro vibration grinder for grinding treatment, uniformly mixing, and screening by a sieve of 60-80 meshes to obtain coarse cereal mixed powder III;
(3) kneading: weighing wheat flour and wheat gluten according to the proportion of example 1 in the table 1, uniformly mixing the wheat flour and the wheat gluten with the mixed powder of the coarse cereals, adding 30kg of purified water, and kneading to obtain dough; the dough kneading time is controlled to be 30 minutes, and 2kg of salt, 0.2kg of phosphate, 0.2kg of sucrose ester, 0.2kg of guar gum and 0.2kg of edible alkali are added into the dough kneading water;
(4) curing treatment: the dough is sheeted by a stirring plodder to obtain dough sheets, and then the dough sheets are subjected to heat preservation and curing for 2 hours, so that gluten is fully absorbed and swelled, the quality of noodles is improved, free moisture is reduced, the water activity is reduced, and the growth of microorganisms is effectively inhibited.
(5) Dehumidifying, strip fixing and sterilizing: adopting tunnel type dehumidifying and strip-fixing treatment, arranging an air draft device and a heat treatment device in a tunnel, and arranging a heat dissipation device (such as a fan and the like) at the section of the tunnel, wherein the moisture of the noodles is controlled to be between 18% and 23%; and then sterilizing for 0.5-1.5 h by adopting ultraviolet irradiation to obtain the fresh and wet coarse cereal noodles. The water content of the finished product is controlled by the heat dissipation device to inhibit the growth and reproduction of microorganisms, and the heat dissipation device (such as a fan and the like) is arranged at the tunnel outlet section so as to reduce the temperature of the product in time.
The dough and the prepared noodles of examples 1 to 4 were examined for quality index, and the results are shown in tables 2 to 4
Table 1 examples 1-4 raw material proportioning table
TABLE 2 flour quality change of fresh wet noodles after adding coarse cereal flour
TABLE 3 Change in tensile Properties of fresh, Wet noodles after addition of coarse cereal flour
Table 4 comparative units of different noodle qualities: mass fraction/%
Comparative example 1
The preparation method of this comparative example is the same as the preparation method of example 2 in terms of the steps and the component ratios, but the extrusion-expansion and micronization processes of step (2) of example 2 were not performed.
Comparative example 2
In the comparative example, the raw materials are weighed according to the proportion of example 2 in the table 1, five kinds of coarse grain flour are replaced by equal mass of wheat flour, and then the fresh and wet noodles are prepared according to the steps (3) to (6) in the example 2.
Indexes of the dough prepared in comparative examples 1 and 2 and the fresh and wet coarse cereal noodles are tested, and the results are shown in tables 4-7.
TABLE 5 flour quality change of fresh wet noodles after adding coarse cereal flour
TABLE 6 tensile Properties of fresh, Wet noodles after addition of grain flour
Table 7 comparative units for different noodle qualities: mass fraction/%
According to the data in tables 5-7, the preparation method of the invention pretreats the coarse grain mixed flour through extrusion puffing and superfine grinding, and after the dough is cured, the stretching resistance and energy value of the dough can be obviously changed greatly through a stretching curve, and meanwhile, the strength and cooking quality of the noodles can be enhanced.
Claims (10)
1. A preparation method of fresh and wet noodles containing tough and chewy coarse cereals is characterized in that coarse cereal mixed powder subjected to extrusion puffing and superfine grinding is mixed with wheat flour, and then the fresh and wet noodles containing tough and chewy coarse cereals are obtained through the steps of dough mixing, curing treatment, moisture removal and strip fixation; the coarse cereal mixed powder is prepared by mixing buckwheat flour, quinoa flour, coix seed flour, oat flour and millet flour according to a mass ratio of 4-6:3-5: 1.
2. The preparation method of the chewy coarse cereal fresh and wet noodles according to claim 1, which is characterized by comprising the following specific steps of:
(1) mixing and sieving the mixed powder of the coarse cereals: mixing buckwheat flour, quinoa flour, coix seed flour, oat flour and millet flour, mixing and sieving to obtain coarse cereal mixed powder I; wherein the buckwheat flour, the quinoa flour, the coix seed flour, the oat flour and the millet flour are in the mass ratio of: 4-6:3-5: 1;
(2) extrusion puffing and superfine grinding: tempering the coarse cereal mixed powder until the water content is 16-20% by mass, and then carrying out extrusion and expansion treatment to obtain coarse cereal mixed powder II, wherein the expansion temperature is 160-180 ℃, and the screw rotation speed is 120-180 r/min; adding the coarse cereal mixed powder II into an ultramicro vibration grinder for grinding treatment, uniformly mixing, and screening by a sieve of 60-80 meshes to obtain coarse cereal mixed powder III;
(3) kneading: uniformly mixing wheat flour, wheat gluten and coarse cereal mixed powder III according to a mass ratio of 100: 6-10: 10-30, wherein the weight ratio of the wheat flour: adding purified water or ozone sterilization water (namely sterile water) into the dough according to the water mass ratio of 100: 28-32 to knead the dough to obtain dough; dough kneading time is controlled to be 20-40 minutes, 2-4% of salt, 0.1-0.3% of phosphate, 0.1-0.3% of sucrose ester, 0-0.3% of guar gum and 0-0.3% of edible alkali are added into the water, wherein the percentage is weight percentage, and the weight of the wheat flour is 100% as a calculation reference;
(4) curing treatment: tabletting the noodles obtained in the step (3) by a stirring plodder to obtain dough sheets, and then carrying out heat preservation curing for more than or equal to 1 h;
the gluten is fully absorbed and swelled, the quality of the noodles is improved, the free moisture is reduced, the water activity is reduced, and the growth of microorganisms is effectively inhibited;
(5) dehumidifying, strip fixing and sterilizing: and (3) performing tunnel type dehumidifying and strip-fixing treatment and aseptic treatment on the dough sheet prepared in the step (4), preparing air draft equipment and heat treatment equipment in a tunnel, preparing a heat dissipation device at a tunnel outlet section, and further controlling the moisture content of the noodles to be 18-23% to obtain the chewy fresh and wet coarse cereal noodles.
3. The preparation method of the chewy coarse cereal fresh and wet noodles as claimed in claim 2, wherein in the step (1), the mass ratio of the buckwheat flour, the quinoa flour, the coix seed flour, the oat flour and the millet flour is 5:4:4:4: 1.
4. The method for preparing fresh and wet tough coarse cereal noodles according to claim 2 or 3, wherein in the step (2), the moisture content is 18%.
5. The preparation method of the chewy coarse cereal fresh and wet noodles as claimed in any one of claims 2 to 4, wherein in the step (2), a DS 30-II type double-screw extruder is adopted for extrusion and expansion, the expansion temperature is 170 ℃, and the screw rotation speed during extrusion and expansion is 120-180 r/min.
6. The preparation method of the chewy fresh and wet coarse cereal noodles as claimed in any one of claims 2 to 5, wherein in the step (3), the mass ratio of the wheat flour, the wheat gluten and the coarse cereal mixed flour III is 100:8: 20; the mass ratio of the wheat flour to the water is 100: 30.
7. The preparation method of the chewy coarse cereal fresh and wet noodles according to any one of claims 2 to 6, wherein in the step (3), the dough kneading time is 30 min.
8. The method for preparing fresh and wet tough minor cereal noodles according to any one of claims 2 to 7, wherein in the step (3), 2% of common salt, 0.2% of phosphate, 0.2% of sucrose ester, 0.2% of guar gum and 0.2% of dietary alkali are added to the water, wherein the percentages are by weight, and the weight of the wheat flour is 100% as a calculation standard.
9. The preparation method of the fresh and wet tough coarse cereal noodles according to any one of claims 2 to 8, wherein in the step (4), the heat preservation and curing time is 1.5 to 2.5 hours; preferably for 2 hours.
10. Fresh and wet noodles containing coarse cereals are characterized by being prepared by the preparation method of any one of claims 1 to 9.
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| CN113080374A (en) * | 2021-05-10 | 2021-07-09 | 江苏文旭信息技术股份有限公司 | Low-sugar instant wet noodles and processing method thereof |
| CN113907261A (en) * | 2021-10-19 | 2022-01-11 | 江南大学 | Processing and fresh-keeping method and application of instant cooked fresh noodles |
| CN114027439A (en) * | 2021-10-15 | 2022-02-11 | 金寨先徽农副产品开发有限公司 | Method for making indoor manual fine dried noodles |
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