CN112006220A - Preparation method of flour special for noodles - Google Patents
Preparation method of flour special for noodles Download PDFInfo
- Publication number
- CN112006220A CN112006220A CN202010943942.9A CN202010943942A CN112006220A CN 112006220 A CN112006220 A CN 112006220A CN 202010943942 A CN202010943942 A CN 202010943942A CN 112006220 A CN112006220 A CN 112006220A
- Authority
- CN
- China
- Prior art keywords
- flour
- wheat
- grinding
- mixing
- preparation
- 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
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 96
- 235000012149 noodles Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 238000000227 grinding Methods 0.000 claims abstract description 86
- 241000209140 Triticum Species 0.000 claims abstract description 76
- 235000021307 Triticum Nutrition 0.000 claims abstract description 76
- 238000002156 mixing Methods 0.000 claims abstract description 57
- 239000012530 fluid Substances 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 56
- 239000000203 mixture Substances 0.000 claims description 42
- 230000001954 sterilising effect Effects 0.000 claims description 29
- 239000000243 solution Substances 0.000 claims description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims description 22
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 18
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 18
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 17
- 235000011477 liquorice Nutrition 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 15
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 14
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 14
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 14
- 238000006243 chemical reaction Methods 0.000 claims description 14
- 239000000706 filtrate Substances 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 14
- 238000007873 sieving Methods 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 14
- 239000011550 stock solution Substances 0.000 claims description 14
- 239000012153 distilled water Substances 0.000 claims description 9
- 238000004042 decolorization Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 239000011347 resin Substances 0.000 claims description 7
- 229920005989 resin Polymers 0.000 claims description 7
- 238000002390 rotary evaporation Methods 0.000 claims description 7
- 240000006365 Vitis vinifera Species 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 16
- 238000010521 absorption reaction Methods 0.000 abstract description 11
- 238000012545 processing Methods 0.000 abstract description 3
- 241000219095 Vitis Species 0.000 description 12
- 210000004907 gland Anatomy 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 238000003825 pressing Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 241001164374 Calyx Species 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241001573881 Corolla Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000017443 Hedysarum boreale Nutrition 0.000 description 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 description 1
- 241001430197 Mollicutes Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000012733 comparative method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
-
- 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
Landscapes
- 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 discloses a preparation method of flour special for noodles; relates to the technical field of flour processing, and comprises the following steps: (1) preparing grinding fluid; (2) grinding; (3) preparing wheat flour; (4) mixing; compared with pure flour, the noodle prepared from the flour special for noodles prepared by the method has the advantages that the water absorption rate is obviously improved, the water absorption rate of the noodle is improved, the moisture in the noodle can keep the softness of the noodle, the wettability is sufficient, and the taste is obviously improved.
Description
Technical Field
The invention belongs to the technical field of flour processing, and particularly relates to a preparation method of flour special for noodles.
Background
The noodles originate from China and have been made and eaten for more than four thousand years. The noodles are a health care food which is simple to prepare, convenient to eat and rich in nutrition, can be taken as staple food and fast food, and are accepted and loved by people in the world for a long time.
A noodle is prepared by grinding cereal or bean flour with water to obtain dough, pressing or rolling or stretching into slices, cutting or pressing, or kneading, pulling, kneading, making into strips (narrow or wide, flat or round) or small pieces, and decocting, parching, braising, and frying. The patterns are various and the varieties are various. The local characteristics are very rich, and the local characteristics are as long-life noodles eaten during celebration of the birthday and as foreign fragrant and strong spaghetti. The tasty noodles are almost mild and chewy, and develop the flavor of the wheaten food to the utmost.
The noodles prepared from pure flour have more common elasticity, hardness and toughness, so that the taste is more common, and in order to improve the taste of the noodles and meet the increasing demands of people, the raw material flour of the noodles needs to be improved to meet the demands of people.
Disclosure of Invention
The invention aims to provide a preparation method of flour special for noodles, and aims to overcome the defects in the prior art.
The technical scheme adopted by the invention is as follows:
a preparation method of flour special for noodles comprises the following steps:
(1) preparing a grinding fluid:
mixing liquorice and grape seeds together, and then crushing to obtain a mixture;
mixing the obtained mixture with an ethanol solution, then placing the mixture in a vacuum reaction kettle, stirring at a high speed for 40min, taking out the mixture, standing for 1 hour, filtering to obtain a filtrate, recovering ethanol from the filtrate, then sterilizing at a high temperature, and decoloring to obtain a stock solution;
uniformly mixing the stock solution and distilled water according to the volume ratio of 1:10 to obtain grinding fluid;
(2) grinding treatment:
dividing the wheat into ab parts, mixing the a parts of wheat with grinding fluid, adding the mixture into a grinding machine for grinding for 2-3 hours to obtain grinding slurry, performing rotary evaporation drying on the grinding slurry, then crushing and sieving to obtain grinding powder; (3) preparing wheat flour:
grinding and sieving the b parts of wheat to obtain wheat flour;
(4) mixing:
and sequentially adding the ground powder and the wheat flour into a stirrer, and uniformly stirring to obtain the wheat flour.
Can dilute the wheat flour gluten to a certain extent through grinding with the lapping liquid, weaken the dough and formed the ability of firm network structure, can the reduction flour processing quality of small amplitude.
The mixing mass ratio of the liquorice to the grape seeds is 3: 1-1.4.
The mass fraction of the ethanol solution is 60%.
The mixing ratio of the mixture to the ethanol solution is 200-250 g: 500 mL.
The vacuum degree in the vacuum reaction kettle is 0.02-0.03 Pa;
high-temperature steam sterilization is adopted for high-temperature sterilization;
the high-temperature steam sterilization temperature is 121 ℃. By adopting high-temperature steam sterilization treatment, most of bacteria and fungi can be killed under high-temperature steam.
And the decolorization is carried out by adopting macroporous resin for filtering and decolorizing treatment.
The mass ratio of the part a of wheat to the part b of wheat is 1-1.5: 15.
The mixing ratio of the part a wheat to the grinding fluid is 210-250 g: 300 mL.
The prepared grinding fluid is mixed with partial flour for grinding, so that the structural characteristics of the flour are changed, the texture characteristics of the flour can be greatly improved after the flour is mixed with the original flour according to a certain mass ratio, the noodles processed by the flour prepared by the method have greatly improved toughness, mouthfeel and chewiness, but the flour prepared by the method is not suitable for being processed into foods such as bread, steamed bread and the like.
Has the advantages that:
compared with pure flour, the noodle prepared from the flour special for noodles prepared by the method has the advantages that the water absorption rate is obviously improved, the water absorption rate of the noodle is improved, the moisture in the noodle can keep the softness of the noodle, the wettability is sufficient, and the taste is obviously improved.
The gelatinization temperature of the flour prepared by the method is reduced to a small extent, which shows that the gelatinization difficulty of the flour prepared by the method is reduced, the final viscosity is reduced, the quality of the noodles prepared from the flour is reduced to a small extent, but the retrogradation value of the flour is reduced, which shows that the prepared flour is improved in thermal stability and strong in ageing resistance.
Detailed Description
A preparation method of flour special for noodles comprises the following steps:
(1) preparing a grinding fluid:
mixing liquorice and grape seeds together, and then crushing to obtain a mixture;
mixing the obtained mixture with an ethanol solution, then placing the mixture in a vacuum reaction kettle, stirring at a high speed for 40min, taking out the mixture, standing for 1 hour, filtering to obtain a filtrate, recovering ethanol from the filtrate, then sterilizing at a high temperature, and decoloring to obtain a stock solution;
uniformly mixing the stock solution and distilled water according to the volume ratio of 1:10 to obtain grinding fluid;
licorice root: perennial herbs; the root and rhizome are thick, 1-3 cm in diameter, brown in outer skin, yellowish in inner side, and sweet in taste. The stem is upright, has multiple branches, is 30-120 cm high, is closely covered by scale-shaped gland points, spiny glands and white or brown villi, and the leaf length is 5-20 cm; the leaf supporting triangle is in a shape of a needle, the length is about 5mm, the width is about 2 mm, and both sides are densely covered by white short soft hair; dense petiole with brown gland points and short vellus; 5-17 small leaves, oval, long oval or nearly round, 1.5-5 cm long, 0.8-3 cm wide, dark green on the top, green on the bottom, dense yellow brown gland points and short molhair on both sides, blunt tip, short tip, round base, full edge or slightly wavy edge, and somewhat reverse rolling. The raceme is axillary, has a plurality of flowers, the total pedicel is shorter than the leaves, and the dense brown scaly gland points and short hair are generated; the bract is long round and is in the shape of a needle, 3-4 mm long, brown and membranous, and the outside is covered by yellow gland points and short mollicutes; calyx is bell-shaped, 7-14 mm long, closely covered by yellow gland points and short soft hair, the base part is inclined and expanded to be saccular, the calyx teeth 5 are nearly as long as the calyx cylinder, and most of the upper 2 teeth are combined; the corolla is purple, white or yellow, is 10-24 mm long, is oval in flag petal, is slightly concave at the top end, is provided with a short petal handle at the base part, and is shorter than the flag petal, and the keel petal is shorter than the petal; the ovary is sealed by the hairy gland. The pod is bent into sickle shape or ring shape, and is densely packed into ball, tumor-like protrusion and spiny gland. Seeds 3-11, dark green, round or kidney shaped, about 3 mm long. The flowering period is 6-8 months, and the fruit period is 7-10 months;
(2) grinding treatment:
dividing the wheat into ab parts, mixing the a parts of wheat with grinding fluid, adding the mixture into a grinding machine for grinding for 2-3 hours to obtain grinding slurry, performing rotary evaporation drying on the grinding slurry, then crushing and sieving to obtain grinding powder;
(3) preparing wheat flour:
grinding and sieving the b parts of wheat to obtain wheat flour;
(4) mixing:
and sequentially adding the ground powder and the wheat flour into a stirrer, and uniformly stirring to obtain the wheat flour.
The mixing mass ratio of the liquorice to the grape seeds is 3: 1-1.4.
The mass fraction of the ethanol solution is 60%.
The mixing ratio of the mixture to the ethanol solution is 200-250 g: 500 mL.
The vacuum degree in the vacuum reaction kettle is 0.02-0.03 Pa;
high-temperature steam sterilization is adopted for high-temperature sterilization;
the high-temperature steam sterilization temperature is 121 ℃.
And the decolorization is carried out by adopting macroporous resin for filtering and decolorizing treatment.
The mass ratio of the part a of wheat to the part b of wheat is 1-1.5: 15.
The mixing ratio of the part a wheat to the grinding fluid is 210-250 g: 300 mL.
The following will clearly and completely describe the technical solutions of the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation method of flour special for noodles comprises the following steps:
(1) preparing a grinding fluid:
mixing liquorice and grape seeds together, and then crushing to obtain a mixture;
mixing the obtained mixture with an ethanol solution, then placing the mixture in a vacuum reaction kettle, stirring at a high speed for 40min, taking out the mixture, standing for 1 hour, filtering to obtain a filtrate, recovering ethanol from the filtrate, then sterilizing at a high temperature, and decoloring to obtain a stock solution; uniformly mixing the stock solution and distilled water according to the volume ratio of 1:10 to obtain grinding fluid; the mixing mass ratio of the liquorice to the grape seeds is 3:1. The mass fraction of the ethanol solution is 60%. The mixing ratio of the mixture to the ethanol solution is 200 g: 500 mL. The vacuum degree in the vacuum reaction kettle is 0.02 Pa; high-temperature steam sterilization is adopted for high-temperature sterilization; the high-temperature steam sterilization temperature is 121 ℃. And the decolorization is carried out by adopting macroporous resin for filtering and decolorizing treatment.
(2) Grinding treatment:
dividing the wheat into ab parts, mixing the a parts of wheat with grinding fluid, adding the mixture into a grinding machine for grinding for 2 hours to obtain grinding slurry, performing rotary evaporation drying on the grinding slurry, then crushing and sieving to obtain grinding powder; the mass ratio of the wheat a to the wheat b is 1: 15. The mixing ratio of the wheat a parts to the grinding fluid is 210 g: 300 mL.
(3) Preparing wheat flour:
grinding and sieving the b parts of wheat to obtain wheat flour;
(4) mixing:
and sequentially adding the ground powder and the wheat flour into a stirrer, and uniformly stirring to obtain the wheat flour.
Example 2
A preparation method of flour special for noodles comprises the following steps:
(1) preparing a grinding fluid:
mixing liquorice and grape seeds together, and then crushing to obtain a mixture;
mixing the obtained mixture with an ethanol solution, then placing the mixture in a vacuum reaction kettle, stirring at a high speed for 40min, taking out the mixture, standing for 1 hour, filtering to obtain a filtrate, recovering ethanol from the filtrate, then sterilizing at a high temperature, and decoloring to obtain a stock solution; uniformly mixing the stock solution and distilled water according to the volume ratio of 1:10 to obtain grinding fluid; the mixing mass ratio of the liquorice to the grape seeds is 3: 1.4. The mass fraction of the ethanol solution is 60%. The mixing ratio of the mixture to the ethanol solution is 250 g: 500 mL. The vacuum degree in the vacuum reaction kettle is 0.03 Pa; high-temperature steam sterilization is adopted for high-temperature sterilization; the high-temperature steam sterilization temperature is 121 ℃. And the decolorization is carried out by adopting macroporous resin for filtering and decolorizing treatment.
(2) Grinding treatment:
dividing the wheat into ab parts, mixing the a parts of wheat with grinding fluid, adding the mixture into a grinding machine for grinding for 3 hours to obtain grinding slurry, performing rotary evaporation drying on the grinding slurry, then crushing and sieving to obtain grinding powder; the mass ratio of the wheat a to the wheat b is 1.5: 15. The mixing ratio of the wheat a parts to the grinding fluid is 250 g: 300 mL.
(3) Preparing wheat flour:
grinding and sieving the b parts of wheat to obtain wheat flour;
(4) mixing:
and sequentially adding the ground powder and the wheat flour into a stirrer, and uniformly stirring to obtain the wheat flour.
Example 3
A preparation method of flour special for noodles comprises the following steps:
(1) preparing a grinding fluid:
mixing liquorice and grape seeds together, and then crushing to obtain a mixture;
mixing the obtained mixture with an ethanol solution, then placing the mixture in a vacuum reaction kettle, stirring at a high speed for 40min, taking out the mixture, standing for 1 hour, filtering to obtain a filtrate, recovering ethanol from the filtrate, then sterilizing at a high temperature, and decoloring to obtain a stock solution; uniformly mixing the stock solution and distilled water according to the volume ratio of 1:10 to obtain grinding fluid; the mixing mass ratio of the liquorice to the grape seeds is 3: 1.3. The mass fraction of the ethanol solution is 60%. The mixing ratio of the mixture to the ethanol solution is 230 g: 500 mL. The vacuum degree in the vacuum reaction kettle is 0.025 Pa; high-temperature steam sterilization is adopted for high-temperature sterilization; the high-temperature steam sterilization temperature is 121 ℃. And the decolorization is carried out by adopting macroporous resin for filtering and decolorizing treatment.
(2) Grinding treatment:
dividing the wheat into ab parts, mixing the a parts of wheat with grinding fluid, adding the mixture into a grinding machine for grinding for 2.5 hours to obtain grinding slurry, performing rotary evaporation drying on the grinding slurry, then crushing and sieving to obtain grinding powder; the mass ratio of the wheat a to the wheat b is 1.2: 15. The mixing ratio of the wheat a parts to the grinding fluid is 225 g: 300 mL.
(3) Preparing wheat flour:
grinding and sieving the b parts of wheat to obtain wheat flour;
(4) mixing:
and sequentially adding the ground powder and the wheat flour into a stirrer, and uniformly stirring to obtain the wheat flour.
Example 4
A preparation method of flour special for noodles comprises the following steps:
(1) preparing a grinding fluid:
mixing liquorice and grape seeds together, and then crushing to obtain a mixture;
mixing the obtained mixture with an ethanol solution, then placing the mixture in a vacuum reaction kettle, stirring at a high speed for 40min, taking out the mixture, standing for 1 hour, filtering to obtain a filtrate, recovering ethanol from the filtrate, then sterilizing at a high temperature, and decoloring to obtain a stock solution; uniformly mixing the stock solution and distilled water according to the volume ratio of 1:10 to obtain grinding fluid; the mixing mass ratio of the liquorice to the grape seeds is 3: 1.2. The mass fraction of the ethanol solution is 60%. The mixing ratio of the mixture to the ethanol solution is 200 g: 500 mL. The vacuum degree in the vacuum reaction kettle is 0.08 Pa; high-temperature steam sterilization is adopted for high-temperature sterilization; the high-temperature steam sterilization temperature is 121 ℃. And the decolorization is carried out by adopting macroporous resin for filtering and decolorizing treatment.
(2) Grinding treatment:
dividing the wheat into ab parts, mixing the a parts of wheat with grinding fluid, adding the mixture into a grinding machine for grinding for 2.5 hours to obtain grinding slurry, performing rotary evaporation drying on the grinding slurry, then crushing and sieving to obtain grinding powder; the mass ratio of the wheat a to the wheat b is 1.5: 15. The mixing ratio of the wheat a parts to the grinding fluid is 220 g: 300 mL.
(3) Preparing wheat flour:
grinding and sieving the b parts of wheat to obtain wheat flour;
(4) mixing:
and sequentially adding the ground powder and the wheat flour into a stirrer, and uniformly stirring to obtain the wheat flour.
The same batch of wheat is used as an experimental sample, each group is 500g, the experimental sample and the comparative sample are respectively processed by adopting the embodiment method and the comparative method to obtain sample flour, the same 5 times of experiments are carried out in each group, and the average value is taken;
the index of the starch viscosity is determined by referring to GB/T24853-2010 rapid viscometer method for determining the gelatinization characteristics of wheat, wheat and flour and starch;
TABLE 1
| Onset gelatinization temperature/. degree.C | Rejuvenation value/BU | Final viscosity/BU | |
| Example 1 | 64.6 | 88.7 | 240.3 |
| Example 2 | 64.0 | 89.1 | 243.5 |
| Example 3 | 63.3 | 86.5 | 250.1 |
| Example 4 | 62.5 | 84.3 | 265.3 |
| Comparative example 1 | 67.3 | 102.7 | 212.7 |
| Control group | 69.5 | 132.5 | 276.7 |
Control group: pure flour;
comparative example 1: only liquorice is adopted as a raw material in the preparation of the grinding fluid;
as can be seen from Table 1, the gelatinization temperature of the flour prepared by the method provided by the invention is slightly reduced, which shows that the gelatinization difficulty of the flour obtained by the method provided by the invention is reduced, the final viscosity is reduced, the quality of the noodles prepared from the flour is slightly reduced, but the retrogradation value of the flour is reduced, which shows that the prepared flour has improved thermal stability and stronger ageing resistance.
Determination of landing value
According to GB/T10361-2008 'determination of the falling value of wheat, rye and flour thereof, durum and coarse powder thereof';
TABLE 2
| Number of landings | |
| Example 1 | 385 |
| Example 2 | 384 |
| Example 3 | 387 |
| Example 4 | 393 |
| Comparative example 1 | 378 |
| Control group | 371 |
Control group: pure flour;
comparative example 1: only liquorice is adopted as a raw material in the preparation of the grinding fluid;
as can be seen from Table 2, the flour produced by the process of the present invention has a certain improvement in the reduction value, indicating that the process of the present invention can increase the gelatinization viscosity and stability of the flour. The drop value represents the viscosity of the flour after gelatinization, and different flour products need moderate drop values. Therefore, the flour prepared by the method is also beneficial to making flour products with higher required falling number and higher viscosity.
Noodle making method
The exact examples and comparative examples were made of 300 g of flour, into which distilled water was added at a water absorption of about 55% as measured by a flour mill, the amount of water added being adjusted as appropriate depending on the flour. Stirring with a dough mixer for 5min, wherein the material embryo is loose granules without dry powder; by electric facing machine on the press roller
Pressing and combining the sheets at the first position, repeating the pressing and combining for 3 times, placing the pressed sheets in a self-sealing bag, standing for 15min, pressing the sheets on the second position, the third position and the fourth position of a press roll of a noodle press for 1 time respectively, cutting the sheets into long and thin noodles with the width of 2.5mm and the thickness of 1.2 mm by a cutter, cutting the noodles into noodles with the length of 200 mm, and placing the noodles into the self-sealing bag for later use;
noodle water absorption rate
Taking 50g (m 1) of noodles, putting into boiling distilled water, boiling until white core disappears, taking out, uniformly spreading on filter paper, standing for 2min, weighing (m 2), and calculating the water absorption of the noodles.
Water absorption (%) = (m 2-m 1) × 100/m1;
TABLE 3
| Water absorption% | |
| Example 1 | 94.1 |
| Example 2 | 94.3 |
| Example 3 | 95.0 |
| Example 4 | 96.5 |
| Comparative example 1 | 91.4 |
| Control group | 88.2 |
Comparative example 1: only liquorice is adopted as a raw material in the preparation of the grinding fluid;
as can be seen from the table 3, the noodle water absorption rate of the special flour for noodles prepared by the method is obviously improved compared with that of pure flour, the water absorption rate of the noodle is improved, the moisture in the noodle can keep the noodle soft and is fully wet, and the taste is obviously improved.
Whiteness of noodles
Measuring whiteness by adopting a Swedish Botong 9500 type multifunctional grain near-infrared analyzer;
TABLE 4
| Whiteness degree | |
| Example 1 | 71.9 |
| Example 2 | 71.5 |
| Example 3 | 70.3 |
| Example 4 | 72.3 |
| Control group | 78.3 |
Control group: pure flour;
as can be seen from table 4, the flour processed noodles prepared by the process of the present invention had a small reduction in whiteness compared to the pure flour processed noodles.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention, and the present invention is not limited to the illustrated embodiments, and all the modifications and equivalents of the embodiments may be made without departing from the spirit of the present invention.
Claims (8)
1. The preparation method of the flour special for the noodles is characterized by comprising the following steps of:
(1) preparing a grinding fluid:
mixing liquorice and grape seeds together, and then crushing to obtain a mixture;
mixing the obtained mixture with an ethanol solution, then placing the mixture in a vacuum reaction kettle, stirring at a high speed for 40min, taking out the mixture, standing for 1 hour, filtering to obtain a filtrate, recovering ethanol from the filtrate, then sterilizing at a high temperature, and decoloring to obtain a stock solution;
uniformly mixing the stock solution and distilled water according to the volume ratio of 1:10 to obtain grinding fluid;
(2) grinding treatment:
dividing the wheat into ab parts, mixing the a parts of wheat with grinding fluid, adding the mixture into a grinding machine for grinding for 2-3 hours to obtain grinding slurry, performing rotary evaporation drying on the grinding slurry, then crushing and sieving to obtain grinding powder;
(3) preparing wheat flour:
grinding and sieving the b parts of wheat to obtain wheat flour;
(4) mixing:
and sequentially adding the ground powder and the wheat flour into a stirrer, and uniformly stirring to obtain the wheat flour.
2. The preparation method of flour special for noodles according to claim 1, characterized in that: the mixing mass ratio of the liquorice to the grape seeds is 3: 1-1.4.
3. The preparation method of flour special for noodles according to claim 1, characterized in that: the mass fraction of the ethanol solution is 60%.
4. The preparation method of flour special for noodles according to claim 3, wherein the flour is prepared by the following steps: the mixing ratio of the mixture to the ethanol solution is 200-250 g: 500 mL.
5. The preparation method of flour special for noodles according to claim 1, characterized in that: the vacuum degree in the vacuum reaction kettle is 0.02-0.03 Pa;
high-temperature steam sterilization is adopted for high-temperature sterilization;
the high-temperature steam sterilization temperature is 121 ℃.
6. The preparation method of flour special for noodles according to claim 1, characterized in that: and the decolorization is carried out by adopting macroporous resin for filtering and decolorizing treatment.
7. The preparation method of flour special for noodles according to claim 1, characterized in that: the mass ratio of the part a of wheat to the part b of wheat is 1-1.5: 15.
8. The preparation method of flour special for noodles according to claim 1, characterized in that: the mixing ratio of the part a wheat to the grinding fluid is 210-250 g: 300 mL.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010943942.9A CN112006220A (en) | 2020-09-10 | 2020-09-10 | Preparation method of flour special for noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010943942.9A CN112006220A (en) | 2020-09-10 | 2020-09-10 | Preparation method of flour special for noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112006220A true CN112006220A (en) | 2020-12-01 |
Family
ID=73521772
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010943942.9A Pending CN112006220A (en) | 2020-09-10 | 2020-09-10 | Preparation method of flour special for noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112006220A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103081963A (en) * | 2013-02-22 | 2013-05-08 | 苏州天南星生物科技有限公司 | Traditional chinese medicine composite flour |
| CN107927545A (en) * | 2017-11-22 | 2018-04-20 | 五河县顺鹏农副产品有限公司 | A kind of whole wheat with effect for reducing fat |
| CN108634181A (en) * | 2018-05-04 | 2018-10-12 | 安徽燕之坊食品有限公司 | A kind of grape seed extract flour additive and preparation method thereof |
| CN109122765A (en) * | 2018-09-05 | 2019-01-04 | 涡阳县雪莲面粉有限责任公司 | A kind of preparation method of the dedicated enzyme process modified wheat gluten of bread and licorice powder modified wheat flour |
-
2020
- 2020-09-10 CN CN202010943942.9A patent/CN112006220A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103081963A (en) * | 2013-02-22 | 2013-05-08 | 苏州天南星生物科技有限公司 | Traditional chinese medicine composite flour |
| CN107927545A (en) * | 2017-11-22 | 2018-04-20 | 五河县顺鹏农副产品有限公司 | A kind of whole wheat with effect for reducing fat |
| CN108634181A (en) * | 2018-05-04 | 2018-10-12 | 安徽燕之坊食品有限公司 | A kind of grape seed extract flour additive and preparation method thereof |
| CN109122765A (en) * | 2018-09-05 | 2019-01-04 | 涡阳县雪莲面粉有限责任公司 | A kind of preparation method of the dedicated enzyme process modified wheat gluten of bread and licorice powder modified wheat flour |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102507894B1 (en) | Fermented bread containing cabbage extract and yam extract and method for producing the same | |
| RU2492691C1 (en) | Poppy seed filler | |
| KR100977848B1 (en) | Breads containing extracts from Ligularia fisheri, Heracleum moellendorffii and Angelica gigas Nakai and preparing method thereof | |
| KR100924752B1 (en) | Rice noodles adding chinese yam and Preparation method thereof | |
| CN110402987B (en) | Sugar-free antioxidant cake and making method thereof | |
| KR101540105B1 (en) | kneading composition using Saposhnikovia divaricata and maesil, pastry and manufacturing method of pastry | |
| CN110604146A (en) | Coarse cereal bread rich in soluble dietary fibers and preparation method thereof | |
| CN112006220A (en) | Preparation method of flour special for noodles | |
| CN106173931A (en) | A kind of alimentary paste with enhancing immunity function and preparation method thereof | |
| KR101557627B1 (en) | Steamed rice cakes comprising cellulose, coconut, sweet pumpkin and walnut, and method for manufacturing the same | |
| KR20170132926A (en) | The method for manufacturing a yomena aster cookie, and the yomena aster cookie manufactured by the method | |
| CN110269184A (en) | Invigorating the spleen health-care rice flour and preparation method thereof | |
| KR101713987B1 (en) | Rice bread and manufacturing method thereof | |
| CN103989067A (en) | Bean-flavor nutritional noodle and making method thereof | |
| KR20080111187A (en) | Manufacturing method for making wet-cut noodles using pre-gelatinized chinese yam powder and dextrinized soybean powder | |
| KR102397969B1 (en) | oat noodles and manufacturing method thereof | |
| CN113142270A (en) | Tartary buckwheat sprout full-plant low-sugar high-fiber caramel treats and preparation method thereof | |
| KR20140033869A (en) | A method of preparing black garlic with allium sativum l. f. choyeong and a food comprising the same | |
| KR101976835B1 (en) | Preparation method of yanggeng with persimmon and yanggeng by the method | |
| CN102948538A (en) | Production technology of tartary buckwheat scented tea | |
| CN112369563A (en) | Barley seedling powder green ball and preparation method thereof | |
| CN111543586A (en) | Plateau lucid ganoderma-based nutritional fine dried noodles capable of reducing high blood pressure, high blood sugar and production process thereof | |
| KR102305520B1 (en) | Gochujang containing Smilacis Rhizoma, Lindera glauca and Eclipta prostrata | |
| KR102624478B1 (en) | Method for producing sorghum red bean rice bread comprising sorghum and red bean | |
| KR102492508B1 (en) | Method for producing Songpyun using Dendropanax morbifera extract |
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 |
Application publication date: 20201201 |
|
| RJ01 | Rejection of invention patent application after publication |