CN112655880A - Preparation method of fructus cannabis and corn noodles - Google Patents
Preparation method of fructus cannabis and corn noodles Download PDFInfo
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Abstract
The invention belongs to the technical field of hemp food manufacturing, and particularly relates to a preparation method of hemp corn noodles with a human body health care effect. The invention comprises the following steps: (1) raw material arrangement: respectively weighing 90-100 parts of hemp seeds and corn according to the parts by weight; carrying out extrusion and puffing treatment on the hemp seeds, and peeling off and cleaning embryos of the corns; (3) kneading: grinding, adding 50-70 parts of water, and standing at 20 deg.C for 2-3 hr; (4) extruding: and adding the dough after dough leavening into a noodle maker to extrude to form noodles and the like. According to the preparation method of the fructus cannabis and corn noodles, the noodles can be longer in quality guarantee period and better in taste by using the matching of the nano sodium oxide and the azodicarbonamide. Meanwhile, the quality of the noodles is further improved through special extrusion puffing, dough kneading and curing steps.
Description
Technical Field
The invention belongs to the technical field of hemp food manufacturing, and particularly relates to a preparation method of hemp corn noodles with a human body health care effect.
Background
The noodles are staple food which is well liked by the people, most of the existing noodles are made of wheat flour, and other kinds of flour or flour doped with the wheat flour are used as precedent for making the noodles. However, the noodles mixed with other kinds of flour have poor taste, and beneficial substances in the noodles are not easily absorbed by human bodies. Meanwhile, because the types of the flour substances are complicated, the noodles are easy to react in a humid environment to influence the quality of the noodles and even deteriorate.
Disclosure of Invention
The invention aims to provide a preparation method of fructus cannabis and corn noodles which are beneficial to the absorption of human body to nutrition and are not easy to deteriorate.
The purpose of the invention is realized as follows:
the preparation method of the fructus cannabis and corn noodles comprises the following steps:
(1) raw material arrangement:
respectively weighing 90-100 parts of hemp seeds and corn according to the parts by weight; carrying out extrusion and puffing treatment on the hemp seeds, and peeling off and cleaning embryos of the corns;
(2) grinding:
stirring and mixing the hemp seeds subjected to extrusion and expansion treatment and the corn with the embryo removed completely, pouring 15-20 parts of flour and 0.01 part of nano zinc oxide, stirring again until the raw materials are uniformly mixed, and grinding the uniformly stirred raw materials into powder in a grinding mill;
(3) kneading:
grinding, adding 50-70 parts of water, and standing at 20 deg.C for 2-3 hr;
(4) extruding:
adding the dough after dough leavening into a noodle maker to extrude to form noodles;
(5) curing:
steaming the noodles till the noodles are well cooked, frying the noodles in vegetable oil at the temperature of 160-170 ℃ for 30-120 seconds, taking out and draining;
(6) and (3) drying and packaging:
hot air drying the noodles until the moisture content in the noodles is 7% by mass, naturally cooling to normal temperature, and performing quick freezing treatment at-40 deg.C for 15 min; and packaging the dried and frozen noodles by a packaging machine to obtain the finished product of the hemp corn noodles.
The extrusion puffing comprises the following steps:
crushing the hemp seeds, adjusting the water content of the material, the puffing temperature and the screw rotating speed, carrying out double-screw extrusion puffing treatment, and optimizing by a response surface method to obtain the conditions with the highest content of the soluble dietary fiber:
the content of soluble dietary fiber is 16-0.3X-0.2Y +0.15Z-0.57XY +0.2XZ-0.34YZ-1.1X2-0.75Y2-1.5Z2；
Wherein X is the moisture of the material, Y is the puffing temperature, and Z is the screw rotation speed.
CO with the pressure of 11MP is added in the process of the double-screw extrusion and expansion treatment2As foaming agent, destroy the cell structure of fructus Cannabis, expose fructus Cannabis oil completely, and allow the phenol compound to overflow completely.
The nano zinc oxide is prepared by drying and dehydrating at 60 ℃ by taking sodium hydroxide as a precipitator, carboxymethyl chitosan as a stabilizer and zinc oxide as a zinc source.
The 15-20 parts of flour comprises, by weight, 12% of quinoa flour, 2% of dry yeast and 83% of wheat flour.
Adding azodicarbonamide with the concentration not higher than 10mg/kg during dough kneading.
The curing process is in a nitrogen environment.
The noodle obtained by extruding the vermicelli by the noodle maker can realize three states of thick, medium and thin noodles by selecting the function of the noodle maker.
Circulating air with the speed of 15-17 m/s is used in the hot air drying.
The invention has the beneficial effects that: according to the preparation method of the fructus cannabis and corn noodles, the noodles can be longer in quality guarantee period and better in taste by using the matching of the nano sodium oxide and the azodicarbonamide. Meanwhile, the quality of the noodles is further improved through special extrusion puffing, dough kneading and curing steps. Finally, the invention increases the protein content of the corn noodles, has better corn elasticity and low cooking loss rate, and reduces the nutrition loss. The hemp protein content is high, and the protein is easy to be absorbed by human body. Zeaxanthin in corn can protect eyes, stimulate brain cells, and enhance human mental and memory. The linoleic acid in the corn can reduce blood cholesterol, has the health care effects of preventing and treating cardiovascular and cerebrovascular diseases and arteriosclerosis, and meanwhile, the VE contained in the corn can also help to resist aging and prevent skin diseases. The antibacterial component in the hemp can effectively prolong the shelf life of the corn noodles.
Drawings
FIG. 1 is a flow chart of the preparation method of the hemp corn noodle of the invention.
Detailed Description
The invention is further described below with reference to the accompanying drawings.
Example 1
The preparation method of the fructus cannabis and corn noodles comprises the following steps:
(1) raw material arrangement:
weighing 100kg of hemp seeds and corn respectively; carrying out extrusion and puffing treatment on the hemp seeds, and peeling off and cleaning embryos of the corns; the invention is different from the prior art in that 1, the hemp seeds are extruded and puffed at the beginning of raw material finishing, the extrusion and puffing treatment in advance has the advantage of being more beneficial to the separation of components in the hemp seeds, and the puffing treatment of food materials in the prior art is carried out after being carried out on the tail sound of the preparation step, which is intended to ensure the stability of nutrient components and avoid the loss of compounds. In the invention, a small part of nutrient substances are abandoned, so that the hemp seed powder and the corn flour can be more uniformly mixed in the process of making the noodles, and the components separated out after the hemp seeds are puffed can be more uniformly distributed in the noodles. Meanwhile, the corn is selected as the main material of the noodles, more based on the fact that the corn has better elasticity and low cooking loss rate, and tests show that the elasticity, chewiness, toughness and other characteristics of the mixture of the hemp seed powder and the corn flour are better than those of the mixture of the hemp seed powder and the corn flour. According to microscopic analysis, the bonding effect of the puffed hemp seeds and the corn flour is better. Meanwhile, because the bacteriostatic components such as linoleic acid, linolenic acid and the like in the hemp can effectively prolong the shelf life of the corn noodles, the characteristics and the mechanism thereof are not disclosed in the prior art. Therefore, it is not reasonable and can not be easily conceived by those skilled in the art to the technical contents, thereby making the present invention sufficiently inventive.
Influence of corn flour proportion on noodle elasticity
(2) Grinding:
stirring and mixing the hemp seeds subjected to extrusion and expansion treatment and the corn with the embryo removed completely, pouring 17kg of flour and 0.01kg of nano zinc oxide, stirring again until the raw materials are uniformly mixed, and putting the uniformly stirred raw materials into a flour mill for milling;
(3) kneading:
grinding, adding 50kg of water, and standing at 20 deg.C for 3 hr;
(4) extruding:
adding the dough after dough leavening into a noodle maker to extrude to form noodles;
(5) curing:
steaming the noodles by superheated steam until the noodles are well cooked, frying the noodles in vegetable oil at the temperature of 160-170 ℃ for 30 seconds, taking out the noodles and draining the noodles;
after the flour which is subjected to puffing and silk extrusion is subjected to superheated steam treatment, the contents of slowly digestible starch and resistant starch in the flour are increased, and the structure and the property of the starch are changed through the steam treatment. In the case of sufficient moisture, the steam treatment results in an increase in the degree of crosslinking of amylose and amylopectin. This makes the starch more difficult to contact with the amylolytic enzyme, thereby affecting the decomposition efficiency thereof and further enhancing the taste of the noodles. The method for increasing the taste of the flour by performing superheated steam treatment on the puffed flour is also a technical characteristic which is not disclosed by the technical personnel in the field, and compared with the similar technology, the method can further help to greatly improve the product quality.
(6) And (3) drying and packaging:
hot air drying the noodles until the moisture content in the noodles is 7% by mass, naturally cooling to normal temperature, and performing quick freezing treatment at-40 deg.C for 15 min; and packaging the dried and frozen noodles by a packaging machine to obtain the finished product of the hemp corn noodles. The quick-freezing treatment is combined during early-stage temperature control dehydration in the drying process, the stability of the internal space structure of the hemp corn noodles is effectively controlled, the noodle breaking rate during rehydration and boiling of the noodles is obviously reduced, and the indexes of hardness, elasticity, tackiness, restoring force, chewiness and the like are obviously improved. The noodle prepared by the method has short drying time and reduced energy consumption.
Comparative example 1:
the technical scheme is the same as that of the embodiment 1, except that the extrusion puffing comprises the following steps:
crushing the hemp seeds, adjusting the water content of the material, the puffing temperature and the screw rotating speed, carrying out double-screw extrusion puffing treatment, and optimizing by a response surface method to obtain the conditions with the highest content of the soluble dietary fiber:
the content of soluble dietary fiber is 16-0.3X-0.2Y +0.15Z-0.57XY +0.2XZ-0.34YZ-1.1X2-0.75Y2-1.5Z2；
Wherein X is the moisture of the material, Y is the puffing temperature, and Z is the screw rotation speed.
CO with the pressure of 11MP is added in the process of the double-screw extrusion and expansion treatment2As foaming agent, destroy the cell structure of fructus Cannabis, expose fructus Cannabis oil completely, and allow the phenol compound to overflow completely. CO under a certain pressure2The hemp seed is added to the extrusion puffing step instead of steam to pre-dissolve and break the wall of the hemp seed, so that the lipase activity can be effectively passivated, and compared with the traditional extrusion puffing step, the temperature of the extrusion puffing is reduced, the heat-sensitive components in the hemp seed are well preserved, and the nutritional value is further improved. The technical characteristics are not disclosed in the extrusion and the expansion of the hemp seeds, and the aim is to reduce the expansion temperature and inactivate the lipase activity, thereby improving the nutritional value. This is a technical solution that is not available to the skilled person through the prior art, and is fully inventive.
Comparative example 2:
the method is the same as the technical scheme of the embodiment 1, and is different from the method in that the nano zinc oxide is prepared by drying and dehydrating at the temperature of 60 ℃ by using sodium hydroxide as a precipitator, carboxymethyl chitosan as a stabilizer and zinc oxide as a zinc source. The invention creatively adds trace nano zinc oxide, under the condition of ensuring food to be nontoxic, the ammonia matrix in the nano zinc oxide is protonated to ensure that the nano zinc oxide is positively charged and is easy to interact with bacteria with negative electricity on the surface, and the bacterial metabolism is influenced, so that the bacteria are inhibited. Meanwhile, the chitosan film layer of the nano zinc oxide has the characteristic of water resistance, has selective permeability to gas, can increase the penetration resistance of air, can reduce the oxygen content in the noodle structure, reduces the water loss, and plays a role in preservation and corrosion prevention. Meanwhile, due to the water vapor permeability and the water solubility, the effectiveness of the nano zinc oxide can be ensured in the process of curing by superheated steam, and the nano zinc oxide can be effectively dissolved in the process of cooking the noodles, so that the eating safety of the prepared noodles is further ensured. The application characteristic of the nano zinc oxide in the invention is taken as the second distinguishing technical characteristic of the invention, and in the preparation process of the noodles, no technical personnel in the field propose the scheme to improve the freshness of the noodles or other foods. This is also a solution that is not readily available to the skilled person and is therefore fully inventive.
Comparative example 3:
the technical scheme is the same as that of the embodiment 1, except that 12 percent of quinoa flour, 2 percent of dry yeast and 83 percent of wheat flour are added into 15 to 20 parts of flour according to the weight ratio. Along with the increase of the addition amount of the quinoa flour, the elasticity of the mixed flour dough tends to increase firstly and then decrease, and when the addition amount of the quinoa flour is 12%, the elasticity of the dough reaches the maximum value of 0.65, the elasticity is increased by 72% compared with that of the quinoa flour, the addition amount of the quinoa flour is in the range of less than 25%, and the elasticity of the mixed flour dough is larger than that of a quinoa flour control group without the quinoa flour. Therefore, the elasticity of the flour-mixed dough can be improved by adding a certain amount of quinoa flour.
Comparative example 4:
the technical scheme is the same as that of the embodiment 1, except that azodicarbonamide with the weight not higher than 10mg/kg is added in the dough kneading process. Azodicarbonamide is a novel dough improver and has started to be widely applied abroad and passes the approval certification of WHO and FDA. The azodicarbonamide has little effect with flour, but when it is mixed with flour with water and stirred into dough, it quickly releases active oxygen to oxidize the hydrogen sulfide in hemp protein into disulfide bond, so that the protein chains are connected with each other to form the net structure of dough, thus improving the physical operation property and tissue structure of dough. The third technical characteristic of the invention is that the combination of azodicarbonamide and nano zinc oxide is used, in the dough kneading and dough standing process, the film structure formed by the nano zinc oxide can further lock azodicarbonamide and active oxygen released by the azodicarbonamide, the azodicarbonamide effect in the dough standing process is further improved, the taste and quality of dough are improved while the nano zinc oxide is kept fresh, and the effect of killing two birds with one stone is achieved. It has solved the not good problem of traditional noodless taste. Since such a usage is not disclosed in the prior art, there is no reason or possibility that the technical effect of improving the quality of the noodles is achieved by using the characteristics of azodicarbonamide and nano zinc oxide after doping nano zinc oxide. This technical feature can thus embody the inventive step of the present invention.
Comparative example 5:
the same technical scheme as that of the embodiment 1 is distinguished in that the curing process is in a nitrogen environment. The noodle obtained by extruding the vermicelli by the noodle maker can realize three states of thick, medium and thin noodles by selecting the function of the noodle maker. Circulating air with the speed of 15-17 m/s is used in the hot air drying.
Example 2
The preparation method of the fructus cannabis and corn noodles comprises the following steps:
(1) raw material arrangement:
weighing 1kg of hemp seeds and corn respectively according to the weight parts; carrying out extrusion and puffing treatment on the hemp seeds, adjusting the water content of the material, the puffing temperature and the screw rotating speed after crushing the hemp seeds, carrying out double-screw extrusion and puffing treatment, and optimizing by a response surface method to obtain the conditions with the highest content of the soluble dietary fiber:
the content of soluble dietary fiber is 16-0.3X-0.2Y +0.15Z-0.57XY +0.2XZ-0.34YZ-1.1X2-0.75Y2-1.5Z2；
Wherein X is the moisture of the material, Y is the puffing temperature, and Z is the screw rotating speed;
CO with the pressure of 11MP is added in the process of the double-screw extrusion and expansion treatment2As a foaming agent, the hemp seed cell structure is destroyed, so that the hemp oil is fully exposed, and the fenamic acid compound is fully overflowed;
then peeling the corn to remove the embryo;
(2) grinding:
stirring and mixing the hemp seeds subjected to extrusion and expansion treatment and the corn with the peeled and cleaned embryo, and pouring 170g of flour and 0.1g of nano zinc oxide, wherein the nano zinc oxide is prepared by drying and dehydrating at the temperature of 60 ℃ by taking sodium hydroxide as a precipitator, carboxymethyl chitosan as a stabilizer and zinc oxide as a zinc source; the flour is 12 percent of quinoa flour, 2 percent of dry yeast and 83 percent of wheat flour according to the weight ratio, the flour is stirred again until the raw materials are uniformly mixed, and the uniformly stirred raw materials are put into a flour mill for milling;
(3) kneading:
grinding, adding 600g of water, and standing at 20 deg.C for 2-3 hr; adding azodicarbonamide of which the concentration is not higher than 10mg/kg in the dough kneading process;
(4) extruding:
adding the dough after dough leavening into a noodle maker to extrude to form noodles;
(5) curing:
steaming the noodles in a nitrogen environment until the noodles are well cooked, frying the noodles in vegetable oil at the temperature of 160-170 ℃ for 30-120 seconds, taking out and draining;
(6) and (3) drying and packaging:
hot air drying the noodles until the moisture content in the noodles is 7% by mass, naturally cooling to normal temperature, and performing quick freezing treatment at-40 deg.C for 15 min; and packaging the dried and frozen noodles by a packaging machine to obtain the finished product of the hemp corn noodles.
The method is suitable for small enterprises such as noodle houses to make noodles by using the noodle maker.
It should be noted that other non-described techniques are known in the art, and those skilled in the art can find the relevant documents according to the names or functions of the present invention, and therefore, the description is not further made. The technical means disclosed in the invention scheme are not limited to the technical means disclosed in the above embodiments, but also include the technical scheme formed by any combination of the above technical features.
Claims (9)
1. The preparation method of the fructus cannabis and corn noodles is characterized by comprising the following steps:
(1) raw material arrangement:
respectively weighing 90-100 parts of hemp seeds and corn according to the parts by weight; carrying out extrusion and puffing treatment on the hemp seeds, and peeling off and cleaning embryos of the corns;
(2) grinding:
stirring and mixing the hemp seeds subjected to extrusion and expansion treatment and the corn with the embryo removed completely, pouring 15-20 parts of flour and 0.01 part of nano zinc oxide, stirring again until the raw materials are uniformly mixed, and grinding the uniformly stirred raw materials into powder in a grinding mill;
(3) kneading:
grinding, adding 50-70 parts of water, and standing at 20 deg.C for 2-3 hr;
(4) extruding:
adding the dough after dough leavening into a noodle maker to extrude to form noodles;
(5) curing:
steaming the noodles till the noodles are well cooked, frying the noodles in vegetable oil at the temperature of 160-170 ℃ for 30-120 seconds, taking out and draining;
(6) and (3) drying and packaging:
hot air drying the noodles until the moisture content in the noodles is 7% by mass, naturally cooling to normal temperature, and performing quick freezing treatment at-40 deg.C for 15 min; and packaging the dried and frozen noodles by a packaging machine to obtain the finished product of the hemp corn noodles.
2. The method for preparing cannabis corn noodles as claimed in claim 1, wherein the extrusion puffing comprises:
crushing the hemp seeds, adjusting the water content of the material, the puffing temperature and the screw rotating speed, carrying out double-screw extrusion puffing treatment, and optimizing by a response surface method to obtain the conditions with the highest content of the soluble dietary fiber:
the content of soluble dietary fiber is 16-0.3X-0.2Y +0.15Z-0.57XY +0.2XZ-0.34YZ-1.1X2-0.75Y2-1.5Z2；
Wherein X is the moisture of the material, Y is the puffing temperature, and Z is the screw rotation speed.
3. The method for preparing the hemp corn noodle according to claim 1, wherein: CO with the pressure of 11MP is added in the process of the double-screw extrusion and expansion treatment2As foaming agent, destroy the cell structure of fructus Cannabis, expose fructus Cannabis oil completely, and allow the phenol compound to overflow completely.
4. The method for preparing the hemp corn noodle according to claim 1, wherein: the nano zinc oxide is prepared by drying and dehydrating at 60 ℃ by taking sodium hydroxide as a precipitator, carboxymethyl chitosan as a stabilizer and zinc oxide as a zinc source.
5. The method for preparing the hemp corn noodle according to claim 1, wherein: the 15-20 parts of flour comprises, by weight, 12% of quinoa flour, 2% of dry yeast and 83% of wheat flour.
6. The method for preparing the hemp corn noodle according to claim 1, wherein: adding azodicarbonamide with the concentration not higher than 10mg/kg during dough kneading.
7. The method for preparing the hemp corn noodle according to claim 1, wherein: the curing process is in a nitrogen environment.
8. The method for preparing the hemp corn noodle according to claim 1, wherein: the noodle obtained by extruding the vermicelli by the noodle maker can realize three states of thick, medium and thin noodles by selecting the function of the noodle maker.
9. The method for preparing the hemp corn noodle according to claim 1, wherein: circulating air with the speed of 15-17 m/s is used in the hot air drying.
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