CN112655882B - Purple sweet potato noodles and preparation method thereof - Google Patents
Purple sweet potato noodles and preparation method thereof Download PDFInfo
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- CN112655882B CN112655882B CN202110000802.2A CN202110000802A CN112655882B CN 112655882 B CN112655882 B CN 112655882B CN 202110000802 A CN202110000802 A CN 202110000802A CN 112655882 B CN112655882 B CN 112655882B
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Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses purple sweet potato noodles and a preparation method thereof. The purple sweet potato flour and wheat flour are used as main raw materials, tomato juice, edible salt and drinking water are used as auxiliary materials, and the purple sweet potato flour is prepared through the processes of dough kneading, proofing, dough pulling, fermentation curing and four-stage drying. Wherein, the proofing utilizes the dough and wire rod combined multiple proofing process, which improves the ductility of the wet noodle; the four-section type drying process is adopted in the drying process, four stages of strip fixing, sweating, dehumidification and heat dissipation in the noodle drying process are accurately distinguished, different temperature and humidity drying conditions are adopted in each stage, and the four stages are combined with the proofing process, so that the strip breakage rate of the dried purple sweet potato noodles is reduced, and the purple sweet potato noodles with good quality are prepared. Meanwhile, the purple sweet potato noodles prepared by the method can overcome the dependence on wheat varieties, and can prepare noodles with low breakage rate even if the wheat flour with low gluten is used, so that better noodle quality is achieved.
Description
Technical Field
The invention relates to purple sweet potato noodles and a preparation method thereof, and belongs to the field of food processing.
Background
Noodles originate in China and have been made for over four thousand years. The noodles are a kind of food which is made up by using cereal or bean flour, adding water, stirring, kneading into dough, then pressing or rolling or stretching into strips or flakes, and finally cooking, parching and braising.
The purple sweet potato noodles are noodles prepared by taking purple sweet potato powder and wheat flour as main raw materials. The purple sweet potato powder is rich in nutrients, contains components such as protein, dietary fiber, vitamins and the like, is rich in anthocyanin and microelements such as selenium, phosphorus, iron, calcium and the like necessary for human bodies, and contains functional components such as ganglioside, mucin, dehydroepiandrosterone and the like. Purple sweet potato is the sweet potato variety with highest anthocyanin, and anthocyanin is a natural active substance with an antioxidant effect, can remove free radicals in vivo, and is the most effective, most direct and safer free radical scavenger discovered at present. The selenium content in the purple sweet potato is 20 times higher than that of a common sweet potato variety, the purple sweet potato is first in natural food, selenium is the main energy component of glutathione peroxidase, can be combined with casein, can also cooperatively play an antioxidant function with the combined action of other trace elements, vitamins and the like, and can inhibit the formation of tumors, so that the purple sweet potato is a promising functional and health-care food raw material. The purple sweet potato powder is a dehydrated product of fresh purple sweet potato, has good rehydration, can be quickly and fully contacted with water molecules by hot water brewing, and can basically restore the color, taste and flavor of the fresh purple sweet potato after rehydration, thereby solving the harvesting seasonal problem of the purple sweet potato, and simultaneously having wide application prospect in food industrial production due to the characteristics of simple storage condition, convenient transportation and the like. The current scenes of purple sweet potato powder for food mainly comprise: is applied to various food stuffing, such as purple sweet potato stuffing sweet dumplings; added to the product as a new taste, for example, purple sweet potato noodles.
The existing purple sweet potato noodles are generally fresh noodles, and are eaten at present, and as gluten in wheat flour is lacking in the purple sweet potato, the strip breaking rate is high in the drying process, and the popularization of the purple sweet potato noodles is seriously hindered.
Disclosure of Invention
Based on the reasons, the invention provides a method for preparing the dried purple sweet potato noodles, which is prepared by taking purple sweet potato powder and wheat flour as main raw materials through multiple proofing, fermenting and curing and four-stage drying processes. The breakage rate of the purple sweet potato noodles is greatly reduced, and a solution is provided for the drying of the purple sweet potato noodles.
Aiming at the problem of the breakage rate of the dried purple sweet potato noodles, the applicant specially performs the following research:
firstly, by combining common knowledge with the prior art, the problem of the break rate of the purple sweet potato noodles in the drying process is mainly that gluten in wheat flour is lacking in the purple sweet potato, a gluten network structure cannot be formed, and the difficulty in preparing the noodles by directly utilizing the purple sweet potato powder is relatively high, so that the wheat flour needs to be added into the purple sweet potato powder for preparing the purple sweet potato noodles.
Therefore, the applicant firstly selects the types of wheat flour and selects high gluten wheat flour to prepare the purple sweet potato noodles under the condition that the adding amount of the purple sweet potato powder is enough to ensure the special flavor of the purple sweet potato noodles, and the preparation process comprises the following steps: mixing and stirring, dough kneading, proofing, dough pulling and natural airing, and the problem that the strip breakage rate of the purple sweet potato noodles is not sufficiently improved by only improving the types of wheat flour and selecting the wheat flour with the highest gluten content under the condition that the adding amount of the purple sweet potato powder needs to be ensured.
After that, the applicant improves the purple sweet potato preparation process, improves the proofing process, proofing the conventional dough, and finally determines the wire rod multiple proofing process through multiple tests, and the improved purple sweet potato wet noodle has higher ductility than the purple sweet potato wet noodle proofed by the direct dough, but the breakage rate is reduced in the natural airing process, but the requirement of product production is still not met. However, the applicant found that in the blank for preparing wet noodles from wheat flour, the ductility of the wet noodles of purple sweet potato prepared by the multiple proofing process of wire rods is not different from that of the wet noodles of wheat flour, and it can be confirmed that the improvement in proofing stage has reached the standard for preparing dry noodles; in consideration of the limitation of temperature and humidity conditions of natural drying, the applicant improves the drying process of the noodles, divides the drying of the noodles into four stages of noodle fixing, sweating, dehumidifying and heat dissipation, controls different temperature and humidity conditions at intervals of the stages, and finally obtains the dried purple sweet potato noodles with low noodle breaking rate.
Meanwhile, because the wheat gluten needs to be maximized, the applicant utilizes high gluten wheat flour to prepare the purple sweet potato noodles in the preparation process, and after the technological process is perfected, the applicant finds that even if common wheat flour is used, the requirement of low breakage rate can be met, so that the breakage rate of the purple sweet potato noodles prepared by the process is reduced, the limitation on the variety of the wheat flour can be eliminated, the preparation cost is reduced, and the condition is provided for further popularization of the purple sweet potato noodles.
In summary, the specific scheme of the invention is as follows:
a purple sweet potato noodle and a preparation method thereof, wherein the method comprises the following steps:
(1) Dough kneading: mixing wheat flour, purple potato powder, tomato juice, salt and drinking water, stirring uniformly, kneading into dough, kneading thoroughly to obtain uniform and smooth dough, and standing for fermenting;
(2) Proofing the wire rod: cutting the dough in the step (1) into long strips, kneading the long strips into round strips I, putting the round strips I into a basin layer by layer, performing primary proofing, taking out the round strips I, kneading the round strips I into round strips II, putting the round strips II into the basin layer by layer, spreading starch, and performing secondary proofing; taking out the round strips II, kneading the round strips II into round strips III, putting the round strips III into a basin, and performing proofing for the third time to obtain proofing noodles;
(3) Fermenting and curing: winding the fermented noodles on two stainless steel rods, placing the fermented noodles in a fermented noodle groove for standing, covering a stainless steel mesh belt on the groove, and preserving heat and moisture to obtain fermented noodles;
(4) Stretched noodles: taking out the fermented noodles, primarily elongating, naturally hanging the noodles in a noodle groove, secondarily elongating, and sweating to obtain elongated noodles;
(5) And (3) drying: and (3) inserting a stainless steel rod at one end on the noodle frame for fixing, continuously elongating the elongated noodles at the other end in a repeated stretching mode, and finally, placing the elongated noodles in a drying room for four-section drying to obtain the purple sweet potato noodles.
Further, the wheat flour, the purple sweet potato powder, the tomato juice, the salt and the water in the step (1) are added according to the mass ratio of 100-120:8-10:5-8:0.5-0.8:25-35.
Further, the stirring time in the step (1) is 20-40min; the standing time is 2-2.5h.
Further, the diameters of the noodles in the step (2) of the three proofing are respectively as follows: the diameter of the primary proofing noodle is 3cm, the diameter of the secondary proofing noodle is 2cm, and the diameter of the tertiary proofing noodle is 1cm.
Further, the first proofing time in the step (2) is 1-1.2h, the second proofing time is 7-10min, and the third proofing time is 3.5-4.5h.
Further, the distance between the stainless steel rods in the step (3) is 50-60cm, and the standing time is 1-2h.
Further, the fermented noodles in the step (4) are primarily stretched to 40-60cm, the sweating time is 1-2h, and secondarily stretched to 120-160cm.
Further, the noodles in the step (5) are repeatedly stretched to 250-300cm.
Further, the four-stage drying process in the step (5) is as follows:
the first stage controls the temperature of the drying room to be 25-30 ℃, the air humidity to be 55-65% RH, and the drying time to be 30-40min;
in the second stage, the temperature of the drying room is controlled to be slowly increased to 35-45 ℃, the air humidity is 75-85% RH, and the drying time is 90-100min;
the third stage is to maintain the drying temperature at 30-35 deg.c and the drying humidity at 65-75% RH for 90-100min;
and in the fourth stage, the drying temperature is 26-28 ℃, the air humidity is 50-60% RH, and the drying time is 30-40min.
The invention also discloses the purple sweet potato noodles prepared by any one of the preparation methods.
The invention has the beneficial effects that:
1. the invention adopts the synergistic effect of multiple proofing of the wire rod and the four-section drying process, and solves the problem of the breakage rate of the purple sweet potato noodles when the purple sweet potato noodles are prepared into dry noodles.
2. The purple sweet potato noodles prepared by the method are free from the limit on wheat gluten, can be prepared by using common wheat flour, and simultaneously reduce the breakage rate to a certain extent.
Drawings
FIG. 1 is a graph showing the ductility test results of wet purple sweet potato noodles.
FIG. 2 shows the results of three strip breakage rate tests of the purple sweet potato noodles.
Detailed Description
The present invention will now be described in more detail by way of examples, which are given herein for purposes of illustration only and are not to be construed as limiting the scope of the invention. Those skilled in the art can make some insubstantial improvements and adaptations to the present invention based on the contents of the present invention as set forth above.
Example 1
A purple sweet potato noodle and a preparation method thereof comprise the following steps:
(1) Dough kneading: mixing wheat flour, purple sweet potato powder, tomato juice, salt and drinking water according to the mass ratio of 100:10:5:0.5:25, stirring for 25min, fully kneading to obtain uniform and smooth dough, and standing for fermenting dough for 2h;
(2) Proofing the wire rod: taking out the well-placed dough, kneading the dough into a square shape, cutting the dough into long strips by a cutter, kneading the long strips into round strips I with the diameter of 3cm, and putting the round strips I into a basin layer by layer for primary proofing for 1h; taking out the round bar I, rubbing the round bar I into round bars II with the diameter of 2cm, putting the round bars II into a basin layer by layer, spreading starch, and performing secondary proofing for 10min; taking out the round bar II, rubbing the round bar II into a round bar III with the diameter of 1cm, and putting the round bar III into a basin for a third proofing for 4 hours;
(3) Fermenting and curing: winding the proofed round bar III on two stainless steel rods, placing the stainless steel rods in a proofing groove for standing for 1h, and covering the groove with a stainless steel mesh belt to preserve heat and moisture, wherein the distance between the stainless steel rods is 55cm;
(4) Stretched noodles: taking out the small strips after standing, elongating the noodles to 40cm in length, naturally hanging the noodles in a noodle tank, and enabling the sweating time to be 1.5h to enable the noodles to be naturally elongated to 140cm in length;
(5) And (3) drying: and (3) inserting a stainless steel rod at one end on a noodle frame for fixing, stretching the noodles at the other end in a repeated stretching mode, placing a drying room for drying, wherein the drying adopts a four-section drying process, the temperature of the drying room is controlled to be 25 ℃, the air humidity is 60% RH, the drying time is 35min, the temperature of the drying room is controlled to be slowly increased to be 40 ℃, the air humidity is 80% RH, the drying time is 90min, the drying temperature is controlled to be 32 ℃, the drying humidity is 70% RH, the drying time is 95min, the drying temperature is 27 ℃ in the fourth stage, the air humidity is 55% RH, and the drying time is 35min in the first stage, so that the purple sweet potato noodles are obtained.
Example 2
A purple sweet potato noodle and a preparation method thereof comprise the following steps:
(1) Dough kneading: wheat flour, purple sweet potato powder, tomato juice, table salt and drinking water are mixed according to the mass ratio of 120:10: mixing and stirring for 35min according to the ratio of 6:0.8:30, fully kneading to obtain uniform and smooth dough, and standing for fermenting for 2.5h;
(2) Proofing the wire rod: taking out the dough after standing and fermenting, kneading into square shape, cutting the dough into long strips by a knife, then kneading into round strips I with the diameter of 3cm, and putting the round strips I into a basin layer by layer for primary proofing, wherein the proofing time is 1.2; taking out the round bar I, rubbing the round bar I into round bars II with the diameter of 2cm, putting the round bars II into a basin layer by layer, spreading starch, and performing secondary proofing for 7min; taking out the round bar II, rubbing the round bar II into a round bar III with the diameter of 1cm, and putting the round bar III into a basin for a third proofing for 4.5 hours;
(3) Fermenting and curing: winding the proofed round bar III on two stainless steel rods, placing the stainless steel rods in a proofing groove for standing for 1.5h, and covering the groove with a stainless steel mesh belt to preserve heat and moisture, wherein the distance between the stainless steel rods is 60 cm;
(4) Stretched noodles: taking out the small strips after standing, elongating the noodles to a length of 55cm, naturally hanging the noodles in a noodle groove, and sweating for 2 hours to naturally elongate the noodles to a length of 155cm;
(5) And (3) drying: and (3) inserting a stainless steel rod at one end on the noodle frame for fixing, stretching the noodle at the other end in a repeated stretching mode, placing the noodle in a drying room for drying, wherein the four-section drying process is adopted for drying, the temperature of the drying room is controlled to be 30 ℃ in the first stage, the air humidity is 65% RH, the drying time is 40min, the temperature of the drying room is controlled to be slowly increased to be 45 ℃ in the second stage, the air humidity is 86% RH, the drying time is 100min, the drying temperature is controlled to be 35 ℃ in the third stage, the drying humidity is 75% RH, the drying time is 100min, the drying temperature is 28 ℃ in the fourth stage, the air humidity is 60% RH, and the drying time is 40min, so that the purple sweet potato noodle is obtained.
Comparative example 1
Purple sweet potato noodles and preparation method thereof
In comparison with example 1, comparative example 1 was not subjected to three proofings of the wire rod, and the dough form was proofed only once for 5 hours, and the rest of the procedure was the same as in example 1.
Comparative example 2
Purple sweet potato noodles and preparation method thereof
In comparison with example 1, comparative example 2 did not perform three times of proofing of the wire rod, and only the wire rod shape was once proofed, the wire rod diameter was 3cm, the proofing time was 5 hours, and the rest of the process was the same as in example 1.
Comparative example 3
Purple sweet potato noodles and preparation method thereof
In comparison with example 1, comparative example 3 was not subjected to wire rod and only three proofing steps of dough were used, and the rest of the process was the same as in example 1.
Comparative example 4
Purple sweet potato noodles and preparation method thereof
In comparison with example 1, comparative example 4 was prepared by a dry-process with natural drying.
Comparative example 5
Purple sweet potato noodles and preparation method thereof
Compared with example 1, comparative example 5 adopts a one-stage drying mode, the drying temperature is 30 ℃, the air humidity is 60% RH, the drying time is 4 hours, and the rest of the process is the same as that of example 1.
Comparative example 6
Purple sweet potato noodles and preparation method thereof
In comparison with example 1, comparative example 6 uses low gluten wheat flour as the wheat flour and the rest of the process is the same as in example 1.
Test example 1
Wet noodle extensibility detection
Experimental examples 1-2, comparative examples 1-3 were tested.
The ductility of the wet noodles is positively correlated with the breakage rate in the drying process, and the better the ductility of the wet noodles is, the smaller the breakage rate in the drying process is, so the ductility of the wet noodles is firstly utilized in the test to examine the influence of different spring-wake pieces on the breakage rate of the noodles.
1. The testing method comprises the following steps: tested using an HDP/TPB test probe. And placing a noodle with the length of about 10mm on a sample test table, fixing the noodle at the position of 5mm at the lower end of a probe, setting the descending speed of the HDP/TPB test probe to uniformly press the noodle until the noodle breaks, and measuring the instant Distance value (unit: mm) of the broken noodle, wherein the smaller the Distance value is, the larger the ductility of the sample is.
2. Test results: the test results are shown in fig. 1, and the result shows that the dough shape during proofing and the proofing process have a certain influence on the extensibility of the wet noodles, so that the extensibility of the noodles can reach the best standard only when the wire rod is proofed and the three-stage proofing process is adopted, and the basis is provided for the preparation of the next dried noodles.
Test example 2
Dry noodle breakage rate test
The breakage rate is used as an evaluation index directly influencing the quality of the dried noodles, and has a direct influence on the quality of the noodles, so that the three indexes of the natural breakage rate, the bending breakage rate and the cooked breakage rate of the dried noodles are utilized for examining the quality of the noodles in the test.
1. Test method
(1) Natural breaking rate:
selecting a dry noodle sample with a certain weight, selecting and weighing the noodle with the weight less than or equal to 200cm, and calculating the natural breakage rate of the noodle. The test was repeated 3 times and the average was taken.
Z(%)=M Z /g×100%
Wherein Z is the natural breakage rate of the noodles,%; m is M z The weight of the noodles with insufficient length; g is the total weight of the noodle sample.
(2) Bending breakage rate:
and (3) fixing one section of the 20 noodles, slowly moving the other end of the noodles leftwards along the horizontal direction to bend the noodles into an arc shape, marking the broken noodles as bending broken strips by taking 25 degrees as a dividing line, repeating the test for 3 times, and taking an average value.
U(%)=N/20×100%
Wherein U is the bending breakage rate of the noodles,%; n is the number of the noodles with the bent broken strips.
(3) Rate of broken bar:
taking 500ml of water with a beaker, pouring into a pot, heating and boiling, taking 20 noodles, putting into the pot, cooking for 6min, taking out the cooked noodles, putting into cold water, and marking the broken noodles as cooked broken noodles. The test was repeated 3 times and the average was taken.
S(%)=N S /20×100%
Wherein S is the cooked noodle breakage rate,%; n (N) S The number of the noodles is the number of the cooked broken noodles.
2. Test results: the test results are shown in fig. 2, and the results found that: (1) compared with comparative examples 1-5, the experimental examples of the three bar breakage rate test indexes have obvious reduction, and the multiple proofing and four-section drying process of the wire rod has better effect on reducing the bar breakage rate of the purple sweet potato noodles; (2) the comparative examples 1-3 have higher breakage than comparative examples 4 and 5, indicating that the four-stage drying process has relatively greater effect on breakage, but the wire rod is proofed several times to play a role, both of which are integral; (3) the noodle breakage rates in Experimental example 1 and Experimental example 2 were not much different from comparative example 6, indicating that the low breakage rate can be achieved even with low gluten wheat flour.
Finally, it is to be understood that the above description of the preferred embodiments is only intended to illustrate the technical solution of the invention and not to limit the invention, although the invention has been described in detail by means of the above description of the preferred embodiments, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the scope of the invention as defined by the appended claims.
Claims (7)
1. The preparation method of the purple sweet potato noodles is characterized by comprising the following steps:
(1) Dough kneading: mixing wheat flour, purple sweet potato powder, tomato juice, salt and drinking water, stirring, and standing for use;
(2) Proofing the wire rod: kneading dough into strips for three times of wire rod proofing, and gradually reducing the diameter of the noodles after each proofing to obtain proofing dough strips for later use;
(3) Fermenting and curing: winding the fermented noodle on a stainless steel rod, and placing the fermented noodle in a fermented noodle tank for fermentation and curing to obtain fermented noodle;
(4) Stretched noodles: primarily elongating the fermented noodles, naturally hanging in a noodle groove, secondarily elongating, and sweating to obtain elongated noodles;
(5) And (3) drying: drying the elongated noodles by a four-section process to obtain purple sweet potato noodles;
the diameters of the noodles which are fermented for three times in the step (2) are respectively as follows: the diameter of the primary proofing noodle is 3cm, the diameter of the secondary proofing noodle is 2cm, and the diameter of the tertiary proofing noodle is 1cm;
the first proofing time of the step (2) is 1-1.2h, the second proofing time is 7-10min, and the third proofing time is 3.5-4.5 h;
the four-section type drying process in the step (5) comprises the following steps:
the first stage controls the temperature of the drying room to be 25-30 ℃, the air humidity to be 55-65% RH, and the drying time to be 30-40min;
in the second stage, the temperature of the drying room is controlled to be slowly increased to 35-45 ℃, the air humidity is 75-85% RH, and the drying time is 90-100min;
the third stage is to maintain the drying temperature at 30-35 deg.c and the drying humidity at 65-75% RH for 90-100min;
and in the fourth stage, the drying temperature is 26-28 ℃, the air humidity is 50-60% RH, and the drying time is 30-40min.
2. The preparation method according to claim 1, wherein the mass ratio of the wheat flour, the purple sweet potato powder, the tomato juice, the salt and the water in the step (1) is 100-120:8-10:5-8:0.5-0.8:25-35.
3. The method of claim 1, wherein the stirring time in step (1) is 20-40min; the standing time is 2-2.5h.
4. The method according to claim 1, wherein the distance between the stainless steel bars in the step (3) is 50-60cm, and the standing time is 1-2h.
5. The method according to claim 1, wherein the fermented noodles of step (4) are primarily elongated to 40-60cm, sweating time is 1-2h, and secondarily elongated to 120-160cm.
6. The method of claim 1, wherein the noodles in step (5) are repeatedly stretched to a length of 250-300cm.
7. A purple sweet potato noodle produced by the production method according to any one of claims 1 to 6.
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