CN114041557B - Special wheat flour for cold noodles and preparation method and application thereof - Google Patents
Special wheat flour for cold noodles and preparation method and application thereof Download PDFInfo
- Publication number
- CN114041557B CN114041557B CN202111327618.5A CN202111327618A CN114041557B CN 114041557 B CN114041557 B CN 114041557B CN 202111327618 A CN202111327618 A CN 202111327618A CN 114041557 B CN114041557 B CN 114041557B
- Authority
- CN
- China
- Prior art keywords
- wheat
- flour
- parts
- powder
- cold noodles
- 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.)
- Active
Links
- 241000209140 Triticum Species 0.000 title claims abstract description 175
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 175
- 235000012149 noodles Nutrition 0.000 title claims abstract description 118
- 235000013312 flour Nutrition 0.000 title claims abstract description 92
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 39
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 6
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 6
- 239000000416 hydrocolloid Substances 0.000 claims abstract description 6
- 239000010452 phosphate Substances 0.000 claims abstract description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 27
- LOUPRKONTZGTKE-WZBLMQSHSA-N Quinine Chemical compound C([C@H]([C@H](C1)C=C)C2)C[N@@]1[C@@H]2[C@H](O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-WZBLMQSHSA-N 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000001258 Cinchona calisaya Nutrition 0.000 claims description 8
- LOUPRKONTZGTKE-UHFFFAOYSA-N cinchonine Natural products C1C(C(C2)C=C)CCN2C1C(O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-UHFFFAOYSA-N 0.000 claims description 8
- 229960000948 quinine Drugs 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 235000010493 xanthan gum Nutrition 0.000 claims description 8
- 239000000230 xanthan gum Substances 0.000 claims description 8
- 229940082509 xanthan gum Drugs 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 4
- 239000000679 carrageenan Substances 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 238000001723 curing Methods 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims description 2
- 230000001376 precipitating effect Effects 0.000 claims description 2
- 244000138993 panchioli Species 0.000 claims 1
- 238000004537 pulping Methods 0.000 claims 1
- 230000001953 sensory effect Effects 0.000 abstract description 20
- 229920002472 Starch Polymers 0.000 abstract description 13
- 235000019698 starch Nutrition 0.000 abstract description 13
- 239000008107 starch Substances 0.000 abstract description 13
- 235000015110 jellies Nutrition 0.000 abstract description 8
- 239000008274 jelly Substances 0.000 abstract description 8
- 238000003860 storage Methods 0.000 abstract description 8
- 230000032683 aging Effects 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 238000012423 maintenance Methods 0.000 abstract description 2
- 239000003607 modifier Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 12
- 238000007710 freezing Methods 0.000 description 10
- 230000008014 freezing Effects 0.000 description 9
- 239000001506 calcium phosphate Substances 0.000 description 8
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical group [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 8
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 8
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 8
- 235000019731 tricalcium phosphate Nutrition 0.000 description 8
- 229940078499 tricalcium phosphate Drugs 0.000 description 8
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 8
- 230000008859 change Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000000499 gel Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000005259 measurement Methods 0.000 description 4
- 229920000856 Amylose Polymers 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000010985 leather Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000003303 reheating Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000003149 assay kit Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000009725 powder blending Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008707 rearrangement Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000012360 testing method 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
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Noodles (AREA)
Abstract
The invention discloses special wheat flour for cold noodles and a preparation method and application thereof, and belongs to the field of flour processing. The wheat base powder with excellent quality is prepared by matching with the powder selecting and the powder matching of the specific variety of wheat flour; and the gelatinization and aging of starch are affected by matching with hydrocolloid, phosphate and calcium salt, so that the corresponding wheat flour special for the cold noodles is obtained. The frozen wheat sheet jelly prepared from the wheat flour special for sheet jelly prepared by the invention has smooth surface, difficult fracture and better maintenance of sensory quality after frozen storage under the condition of adding only a small amount of modifier, can greatly expand the application range of the powder special for the wheat sheet jelly and enrich the consumer market of the sheet jelly.
Description
Technical Field
The invention belongs to the field of flour processing, and particularly relates to special wheat flour for cold noodles, and a preparation method and application thereof.
Background
The wheat cold noodles are flavor snacks which are prepared by taking wheat flour as a raw material and through the procedures of dough mixing, face washing, precipitation, pulp mixing, steaming and curing, strip cutting, seasoning and the like, and have the characteristics of being suitable for both the young and the old and good in flavor, and have wide consumer markets in China.
The traditional production of the cold noodles is mainly performed by a manual workshop and a semi-manual workshop; the industrial production is mainly completed by a full-automatic cold noodle machine, and both the two are prepared into cold noodle products suitable for fresh marketing and fresh eating. The cold noodles are inconvenient to store in a circulation way, have the defects of short shelf life and small sales radius, and are limited to local consumers; greatly limits the popularization and development of the cold noodles. In addition, due to the differences of production raw materials and processing technologies of the small workshops, the quality of products is unstable, the quality difference is large, and certain potential safety hazards exist. In order to solve the problems, some alternative products such as dried cold noodles, instant cold noodles and the like are presented in the market, but the taste of the dried cold noodles is obviously different from that of the fresh cold noodles; the instant cold noodles have the problems of overlarge hardness, easy breakage, sour taste, short shelf life and the like.
Therefore, the special flour for the wheat cold noodles is developed, so that the wheat cold noodles are standard in manufacturing, suitable for industrialization and mass consumption, good in product quality, and favorable for transportation, storage and popularization, and become instant food in wheat processing, and have important significance and value. In frozen instant rice and flour products, special flour including quick-frozen steamed bread, quick-frozen rice dumplings and the like is applied to actual production. The development and development of the wheat flour special for the cold noodles improves the traditional wheat cold noodles which are prepared and sold in the prior art to the field of quick-freezing industry, so that the product has the similar freezing resistance of quick-frozen steamed bread and the taste and texture of fresh cold noodles, the application range of the wheat flour special for the cold noodles can be greatly expanded, and the consumer market of the cold noodles is enriched.
Disclosure of Invention
In order to solve the problems, the invention provides a formula of wheat flour special for cold noodles and a using method thereof. According to the starch characteristics and the protein quality, selecting the wheat flour raw material varieties, compounding a plurality of single wheat flour, and matching with hydrophilic colloid, phosphate and calcium salt to regulate the taste, delay aging, reduce breakage and improve the frozen storage quality, thereby obtaining the special wheat flour for the cold noodles, which is convenient to eat, good in quality, long in storage time and good in freezing resistance.
The first aim of the invention is to provide the wheat flour special for the cold noodles, which comprises the following components in parts by weight: 100 parts of wheat base powder, 0.04-0.16 part of hydrocolloid, 0.24-0.36 part of phosphate and 0-0.10 part of calcium salt;
wherein the wheat base flour is prepared from two or more of Canadian wheat flour, australian wheat flour and domestic high-quality wheat flour.
In one embodiment of the invention, the domestic premium wheat flour is derived from one or more of the following wheat: yongbenign No. 4, daqi Yongbenign No. 4 and quinine No. 5.
In one embodiment of the invention, the canadian wheat flour is derived from the following wheat: canadian wheat CWRS.
In one embodiment of the invention, the australian wheat flour is derived from one or more of the following wheat: australia wheat APW, australia wheat AH.
In one embodiment of the invention, the wheat base flour comprises (50-80 parts by weight of Australian wheat flour and (20-50 parts by weight of Canadian wheat flour). Further, the wheat flour comprises (20-30) parts of Australian wheat APW powder, (30-50) parts of Australian wheat AH powder and (20-50) parts of Canadian wheat CWRS powder.
In one embodiment of the invention, the mass ratio of the Australian wheat APW powder, the Australian wheat AH powder and the Canadian wheat flour in the wheat base powder is 2:3:5.
in one embodiment of the invention, the wheat base flour comprises (25-50) parts of Australian wheat flour and (50-75) parts of domestic high-quality wheat flour according to the weight part ratio. Further, the method comprises the steps of: (25-50 parts of Australian wheat APW or Australian wheat AH, (20-50 parts of Yongyingyingno. 4/Daqi Yongyingno. 4 and (25-30) parts of quinine No. 5).
In one embodiment of the invention, in the wheat base powder, the mass ratio of the Australian wheat APW powder to the Daqi Yonglian No. 4 powder to the Qinghun No. 5 powder is 5:2:3.
in one embodiment of the invention, the wheat base flour comprises (45-100 parts by weight of Australian wheat flour and (10-30 parts by weight of domestic high-quality wheat flour). Further, the method comprises the steps of: (20-30 parts of Australian wheat APW powder, (50-70 parts of Australian wheat AH powder) and (10-20 parts of Yongliang No. 4 powder). Alternatively, it includes: (25-50 parts of Australian wheat APW, (20-50 parts of Australian wheat AH, (25-30 parts of quinine No. 5). Alternatively, it includes: (20-50 parts of Australian wheat APW, (25-50 parts of Australian wheat AH, (25-30 parts of quinine No. 5).
In one embodiment of the invention, in the wheat base flour, the mass ratio of the Australian wheat APW flour, the Australian wheat AH flour and the Yonglian No. 4 flour is 3:5:2.
in one embodiment of the invention, the wheat base powder is prepared from the following components in parts by weight (25-50 parts) of Australian wheat APW/Australian wheat AH, australian wheat AH/Australian wheat APW/Yonglian No. 4/Daqi Yonglian No. 4 and quinine No. 5: (20-50 parts of: (25-30) proportion;
in one embodiment of the invention, the wheat base flour comprises the following characteristic indexes: the protein content of the starch is more than or equal to 8.5 percent, the amylose content is more than or equal to 21.5 percent, and the starch gelatinization property is that based on dry basis: peak viscosity 2600-3100, valley viscosity 1700-2100, final viscosity 2800-3200, disintegration value 900-1100, retrogradation value 900-1200, particle size 85-150 μm, gel texture characteristics: 7000-8500g of hardness, 0.85-1.00 of elasticity and 4500-6600 of masticatory property.
In one embodiment of the present invention, the hydrocolloid is one or a combination of more than one of xanthan gum and carrageenan.
In one embodiment of the invention, the phosphate is sodium hexametaphosphate.
In one embodiment of the present invention, the calcium salt is one or a combination of more than one of tricalcium phosphate and calcium sulfate.
The second object of the invention is to provide a method for preparing cold noodles by using the special wheat cold noodles powder, which comprises the following steps: mixing the above wheat flour with water, kneading dough, washing face, precipitating, mixing pulp, steaming, and aging to obtain wheat cold noodle.
In one embodiment of the invention, the weight part ratio of the wheat flour special for the cold noodles to the water is as follows: (90-100 parts of: (50-60) parts. Preferably 100 parts of wheat flour special for cold noodles and 55 parts of water.
In one embodiment of the invention, the amount of wash water is such that the collected eluate is clear, and the eluate is allowed to stand for a settling time of usually 5 to 10 hours, preferably 500g of cold noodle-specific wheat flour dough is added to 3000ml of wash water and allowed to stand for 5.5 hours.
In one embodiment of the invention, the adjusted starch slurry concentration may be measured using a Baumeter, suitably making a sheet jelly having a concentration of typically 14.0-16.0 Bes, preferably 14.5-15.0 Bes.
The invention also provides a cold noodle product prepared by the method.
In one embodiment of the invention, the thickness of the obtained cold noodle product is about 1.5+/-0.2 mm.
The invention has the beneficial effects that:
1. according to the quality difference of different wheat flour varieties, the invention uses the protein content, the proportion of straight-chain starch, the gel texture characteristic and the gelatinization characteristic of the wheat flour as indexes, reasonably selects flour and powder blending, evaluates the quality of the produced cold noodles, and produces the special wheat cold noodle flour which is resistant to low-temperature storage.
2. The gelatinization of the starch is affected by matching with the hydrocolloid, so that the viscosity of the gelatinized gel is reduced, and the edible mouthfeel of the cold noodles is improved; and prevent aggregation rearrangement between amylose molecules, delay starch aging, and inhibit the problems of rough surface, fragile texture, hard taste and the like of cold noodles after low-temperature storage.
3. The phosphate and the calcium salt are matched to promote the crosslinking of starch molecules, so that the starch dissolution is reduced, the cold leather structure performance and sensory quality are improved, and the surface smoothness of the cold leather is improved; adjusting the hardness, viscoelasticity and other edible qualities of the cold noodles; inhibit crystallization and diffusion of water in the cold noodle storage process, maintain the relative stability of water distribution in the cold noodle system, and enhance the low temperature resistance of the cold noodle.
4. The wheat cold noodle product obtained by the flour prepared by the method has smooth surface, difficult fracture, moderate hardness, good elasticity and better quality maintenance after frozen storage under the condition of adding only a small amount of modifier, and can keep the taste and texture of fresh cold noodle at least 95%. Can be stored for 6 months without changing taste and quality.
Detailed Description
In view of the shortcomings in the prior art, the inventor of the present invention has long studied and practiced in a large number of ways to propose the technical scheme of the present invention. The technical scheme, the implementation process, the principle and the like are further explained as follows.
The technical scheme of the invention is further described in detail through a plurality of embodiments. However, the examples are chosen to illustrate the invention only and are not intended to limit the scope of the invention.
The method for measuring the protein content comprises the following steps: reference is made to GB 5009.5-2016 Kjeldahl method.
Wheat flour fineness determination method: and (3) determining the grain and oil inspection powder thickness by referring to GB/T5507-2008.
The method for measuring the proportion of the straight-chain amylopectin comprises the following steps: reference Megazyme amylose/amylopectin assay kit (K-AMYL).
Method for measuring gelatinization characteristics: quick viscosimetry was determined with reference to GB/T24853-2010 wheat, rye and flour and starch gelatinization characteristics.
The method for evaluating frozen wheat cold noodles comprises the following steps: freezing at-18deg.C for 30 days, reheating (-100deg.C, steaming at 100deg.C with 100% humidity for 45s in a universal steaming oven after 18 deg.C refrigerator), cooling, and evaluating the texture, appearance and taste of cold noodle.
Gel preparation and determination of texture characteristics: selecting wheat flour and making cold noodles according to the above method. The sheet jelly was cooled to room temperature, cut into pieces with a diameter of 40mm, and subjected to full texture measurement using TA.XT plus physical property analysis. The probe is adopted as P/36R, and the measurement parameters are as follows: speed before measurement: 0.1mm/s; test speed is 0.1mm/s; post-measurement speed: 0.1mm/s; time interval of two compressions: 5.0 seconds, press down distance: 0.7mm, trigger force: 20g; the hardness, elasticity, chewiness and other results are obtained.
Sensory evaluation determination method: the panel consisted of 20 professionals engaged in pasta production, 10 men and women each, and the tissue tasting time was 1h before or 2h after meals, and each sample was rinsed with clean water before the next sample was tasted. The number of samples to be tasted in each round should not exceed 6, and the interval between the two rounds should be 1 h. The frozen wheat cold noodles are mainly evaluated in terms of 2 aspects of appearance (including surface smoothness, whether folding is broken or not, and the like), mouthfeel (hardness, viscosity, elasticity, palatability, and the like).
Example 1:
the special wheat flour for the cold noodles is prepared by mixing the following components in parts by mass: 100 parts of wheat base powder (20 parts of Australian wheat APW, 30 parts of Australian wheat AH and 50 parts of Canadian wheat CWRS), 0.12 part of xanthan gum, 0.28 part of sodium hexametaphosphate and 0.04 part of tricalcium phosphate.
The application method of the wheat flour special for the cold noodles comprises the following steps:
(1) Taking 100 parts of wheat flour special for cold noodles and 55 parts of water, and fully mixing to prepare dough;
(2) Manually or mechanically washing the face, collecting eluate, standing, layering, and taking out lower starch slurry for later use;
(3) Regulating the concentration of starch slurry to 15 DEG Be, making cold noodles, cooling to room temperature, and packaging;
(4) The cold noodles are quickly frozen at ultralow temperature, and are transferred to a refrigerator at-18 ℃ for freezing after the central temperature reaches-18 ℃.
The physicochemical properties of the wheat flour for cold noodle of this example are shown in Table 1.
The evaluation method of the fresh wheat cold noodles in the embodiment comprises the following steps:
(1) Texture characteristics: standing at room temperature for 3 hours, and measuring the whole texture of the cold noodles according to the evaluation method to obtain data shown in Table 2;
(2) Sensory properties: the sheet jelly was left at room temperature for 3 hours, and the appearance and the texture of the sheet jelly were evaluated by the above-mentioned evaluation method, to obtain the data shown in Table 3.
The frozen wheat cold noodle evaluation method of the embodiment comprises the following steps: freezing at-18deg.C for 30 days, reheating (-100deg.C, steaming at 100deg.C with 100% humidity for 45s in a universal steaming oven after 18 deg.C refrigerator), cooling, and evaluating the texture, appearance and taste of cold noodle to obtain the data shown in tables 4-5.
The obtained cold noodle can be frozen at-18deg.C for 6 months, and has no obvious change.
Example 2:
the special wheat flour for the cold noodles is prepared by mixing the following components in parts by mass: 100 parts of wheat base powder (30 parts of Australian wheat APW, 50 parts of Australian wheat AH, 20 parts of Yonglian No. 4), 0.12 part of xanthan gum, 0.28 part of sodium hexametaphosphate and 0.04 part of tricalcium phosphate.
The method of using wheat flour for cold noodle of this example is the same as that of example 1.
The physicochemical properties of the wheat flour special for the obtained cold noodles are shown in Table 1.
The texture characteristics and the sensory characteristics of the obtained fresh wheat cold noodles are shown in table 2 and table 3 respectively;
the texture characteristics and sensory characteristics of the obtained frozen wheat cold noodles are shown in Table 4 and Table 5 respectively.
The obtained cold noodle can be frozen at-18deg.C for 6 months, and has no obvious change.
Example 3:
the special wheat flour for the cold noodles is prepared by mixing the following components in parts by mass: 100 parts of wheat base powder (50 parts of Australian wheat APW, 20 parts of Yonglian No. 4 and 30 parts of quinine No. 5), 0.12 part of xanthan gum, 0.28 part of sodium hexametaphosphate and 0.04 part of tricalcium phosphate.
The method of using wheat flour for cold noodle of this example is the same as that of example 1.
The physicochemical properties of the wheat flour special for the obtained cold noodles are shown in Table 1.
The texture characteristics and the sensory characteristics of the obtained fresh wheat cold noodles are shown in table 2 and table 3 respectively;
the texture characteristics and sensory characteristics of the obtained frozen wheat cold noodles are shown in Table 4 and Table 5 respectively.
The obtained cold noodle can be frozen at-18deg.C for 6 months, and has no obvious change.
Example 4:
the special wheat flour for the cold noodles is prepared by mixing the following components in parts by mass: 20 parts of Australian wheat APW, 30 parts of Australian wheat AH, 50 parts of Canadian wheat CWRS, 0.04 part of xanthan gum, 0.36 part of sodium hexametaphosphate and 0.10 part of tricalcium phosphate.
The method of using wheat flour for cold noodle of this example is the same as that of example 1.
The physicochemical properties of the wheat flour special for the obtained cold noodles are shown in Table 1.
The texture characteristics and the sensory characteristics of the obtained fresh wheat cold noodles are shown in table 2 and table 3 respectively;
the texture characteristics and sensory characteristics of the obtained frozen wheat cold noodles are shown in Table 4 and Table 5 respectively.
The obtained cold noodle can be frozen at-18deg.C for 6 months, and has no obvious change.
Example 5:
the special wheat flour for the cold noodles is prepared by mixing the following components in parts by mass: 20 parts of Australian wheat APW, 30 parts of Australian wheat AH, 50 parts of Canadian wheat CWRS, 0.12 part of carrageenan, 0.28 part of sodium hexametaphosphate and 0.04 part of tricalcium phosphate.
The method of using wheat flour for cold noodle of this example is the same as that of example 1.
The physicochemical properties of the wheat flour special for the obtained cold noodles are shown in Table 1.
The texture characteristics and the sensory characteristics of the obtained fresh wheat cold noodles are shown in table 2 and table 3 respectively;
the texture characteristics and sensory characteristics of the obtained frozen wheat cold noodles are shown in Table 4 and Table 5 respectively.
The obtained cold noodle can be frozen at-18deg.C for 6 months, and has no obvious change.
Comparative example 1:
with reference to example 1, only xanthan gum, sodium hexametaphosphate and tricalcium phosphate were removed, and other conditions were unchanged, and the same proportions of the wheat flour for cold noodle were 20 parts of Australian wheat APW, 30 parts of Australian wheat AH and 50 parts of Canadian wheat CWRS.
The method of using wheat flour for cold noodle of this example is the same as that of example 1.
The physicochemical properties of the wheat flour special for the obtained cold noodles are shown in Table 1.
The texture characteristics and the sensory characteristics of the obtained fresh wheat cold noodles are shown in table 2 and table 3 respectively;
the texture characteristics and sensory characteristics of the obtained frozen wheat cold noodles are shown in Table 4 and Table 5 respectively.
The quality of the obtained cold noodles is obviously deteriorated when the cold noodles are stored for 15 days under the freezing condition of minus 18 ℃.
Comparative example 2:
with reference to example 1, the addition amounts of xanthan gum, sodium hexametaphosphate and tricalcium phosphate were adjusted to 0.28 part, 0.12 part and 0.2 part, respectively, with the other conditions unchanged.
The method of using wheat flour for cold noodle of this example is the same as that of example 1.
The physicochemical properties of the wheat flour special for the obtained cold noodles are shown in Table 1.
The texture characteristics and the sensory characteristics of the obtained fresh wheat cold noodles are shown in table 2 and table 3 respectively;
the texture characteristics and sensory characteristics of the obtained frozen wheat cold noodles are shown in Table 4 and Table 5 respectively.
The quality of the obtained cold noodles is obviously deteriorated when the cold noodles are stored for 45 days under the freezing condition of minus 18 ℃.
Comparative example 3:
with reference to example 1, only australian wheat AH was replaced with forever No. 4, the other conditions being unchanged.
The method of using wheat flour for cold noodle of this example is the same as that of example 1.
The physicochemical properties of the wheat flour special for the obtained cold noodles are shown in Table 1.
The texture characteristics and the sensory characteristics of the obtained fresh wheat cold noodles are shown in table 2 and table 3 respectively;
the texture characteristics and sensory characteristics of the obtained frozen wheat cold noodles are shown in Table 4 and Table 5 respectively.
The quality of the obtained cold noodles is obviously deteriorated when the cold noodles are stored for 40 days under the freezing condition of minus 18 ℃.
Comparative example 4:
with reference to the example 1, the prepared cold noodles are directly frozen at the temperature of-18 ℃ and the other conditions are unchanged.
The method of using wheat flour for cold noodle of this example is the same as that of example 1.
The physicochemical properties of the wheat flour special for the obtained cold noodles are shown in Table 1.
The texture characteristics and the sensory characteristics of the obtained fresh wheat cold noodles are shown in table 2 and table 3 respectively;
the texture characteristics and sensory characteristics of the obtained frozen wheat cold noodles are shown in Table 4 and Table 5 respectively.
The quality of the obtained cold noodles is obviously deteriorated when the cold noodles are stored for 45 days under the freezing condition of minus 18 ℃.
TABLE 1 partial physicochemical Properties of powders for different schemes
Table 2 different protocol fresh wheat cool Pi Ning gum texture characteristics
| Special powder | Hardness/g | Elasticity of | Masticatory properties |
| Example 1 | 7829.55±353.83 | 0.944±0.012 | 5556.08±217.97 |
| Example 2 | 7330.62±172.41 | 0.950±0.018 | 5682.72±127.97 |
| Example 3 | 8191.42±338.85 | 0.948±0.008 | 5891.27±232.39 |
| Example 4 | 8070.44±488.31 | 0.960±0.035 | 6091.89±288.50 |
| Example 5 | 7520.94±292.13 | 0.917±0.009 | 5042.86±171.66 |
| Comparative example 1 | 9019.48±424.64 | 0.923±0.038 | 5429.12±428.27 |
| Comparative example 2 | 7590.55±748.51 | 0.971±0.019 | 5701.05±614.86 |
| Comparative example 3 | 7260.66±634.58 | 0.881±0.023 | 4809.89±525.12 |
| Comparative example 4 | 7829.55±353.83 | 0.944±0.012 | 5556.08±217.97 |
Table 3 characteristics of fresh wheat cool Pi Ganguan according to various protocols
TABLE 4 gel texture Properties of wheat Cold noodles after 30 days of different protocols
| Special powder | Hardness/g | Elasticity of | Masticatory properties |
| Example 1 | 7754.79±188.64 | 0.948±0.007 | 5548.28±206.77 |
| Example 2 | 8323.09±391.50 | 0.953±0.035 | 5887.05±531.34 |
| Example 3 | 7631.18±247.02 | 0.932±0.024 | 5352.39±235.77 |
| Example 4 | 8129.81±348.67 | 0.913±0.020 | 5109.35±360.35 |
| Example 5 | 8220.36±451.11 | 0.906±0.019 | 5356.59±423.80 |
| Comparative example 1 | 10621.52±393.71 | 0.905±0.011 | 7501.05±518.40 |
| Comparative example 2 | 9116.60±351.81 | 0.966±0.017 | 6778.94±358.06 |
| Comparative example 3 | 10049.57±362.57 | 0.959±0.013 | 7679.21±228.90 |
| Comparative example 4 | 9163.74±431.55 | 0.955±0.016 | 6553.81±317.70 |
Table 5 characteristics of wheat Cold Pi Ganguan after 30 days of different protocols
It should be understood that the above embodiments are merely for illustrating the technical concept and features of the present invention, and are intended to enable those skilled in the art to understand the present invention and implement the same according to the present invention without limiting the scope of the present invention. All equivalent changes or modifications made in accordance with the spirit of the present invention should be construed to be included in the scope of the present invention.
Claims (6)
1. The special wheat flour for the cold noodles is characterized by comprising the following components in parts by weight: 100 parts of wheat base powder, 0.04-0.16 part of hydrocolloid, 0.24-0.36 part of phosphate and 0-0.10 part of calcium salt;
according to the weight portion, the wheat base powder is composed of 20-30 parts of Australian wheat APW powder, 30-50 parts of Australian wheat AH powder and 20-50 parts of Canadian wheat CWRS powder; or 25-50 parts of Australian wheat APW, 20-50 parts of Yonglian No. 4 and 25-30 parts of quinine No. 5; or 20-30 parts of Australian wheat APW powder, 50-70 parts of Australian wheat AH powder and 10-20 parts of Yongliang No. 4 powder;
the hydrocolloid is one or more of xanthan gum and carrageenan.
2. The special wheat flour for cold noodles according to claim 1, wherein the mass ratio of the australian wheat APW flour, the australian wheat AH flour and the canadian wheat flour CWRS is 2:3:5.
3. the wheat flour special for cold noodles according to claim 1, wherein the mass ratio of the australian wheat APW flour, the dalbergia No. 4 flour and the quinine No. 5 flour in the wheat base flour is 5:2:3.
4. the special wheat flour for cold noodles according to claim 1, wherein the mass ratio of the Australian wheat APW powder to the Australian wheat AH powder to the Yonglian No. 4 powder in the wheat base powder is 3:5:2.
5. a method for preparing cold noodles, comprising: mixing the wheat flour special for cold noodles according to any one of claims 1-4 with water, kneading dough, washing face, precipitating, pulping, steaming and curing to obtain cold noodles.
6. The cold noodle product prepared by the method of claim 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111327618.5A CN114041557B (en) | 2021-11-10 | 2021-11-10 | Special wheat flour for cold noodles and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111327618.5A CN114041557B (en) | 2021-11-10 | 2021-11-10 | Special wheat flour for cold noodles and preparation method and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114041557A CN114041557A (en) | 2022-02-15 |
| CN114041557B true CN114041557B (en) | 2023-07-25 |
Family
ID=80208596
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111327618.5A Active CN114041557B (en) | 2021-11-10 | 2021-11-10 | Special wheat flour for cold noodles and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114041557B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115517329A (en) * | 2022-09-27 | 2022-12-27 | 西北农林科技大学 | Sheet jelly and preparation method thereof |
| CN116138440A (en) * | 2022-11-23 | 2023-05-23 | 西北农林科技大学 | Cold noodle powder and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1663397A (en) * | 2004-03-03 | 2005-09-07 | 新疆乔尔玛食品有限责任公司 | Special powder for cool grain prepared sheet |
| CN112385768A (en) * | 2020-11-17 | 2021-02-23 | 济南迎辉生物科技有限公司 | Instant cold noodle and preparation method thereof |
-
2021
- 2021-11-10 CN CN202111327618.5A patent/CN114041557B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1663397A (en) * | 2004-03-03 | 2005-09-07 | 新疆乔尔玛食品有限责任公司 | Special powder for cool grain prepared sheet |
| CN112385768A (en) * | 2020-11-17 | 2021-02-23 | 济南迎辉生物科技有限公司 | Instant cold noodle and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114041557A (en) | 2022-02-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN114041557B (en) | Special wheat flour for cold noodles and preparation method and application thereof | |
| Hou et al. | Asian noodle technology | |
| Hou | Oriental noodles | |
| CN102018011B (en) | Gluten protein substitute and application thereof | |
| RU2518004C1 (en) | Dry instant noodles and their production method | |
| Menon et al. | Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content | |
| US20200392256A1 (en) | Starch with high dietary fiber content suitably usable in foods and beverages | |
| US20150313244A1 (en) | Rice dough composition, and rice dough prepared therefrom | |
| Ho et al. | Dough mixing and thermal properties including the pasting profiles of composite flour blends with added hydrocolloids. | |
| CN102771529B (en) | Flour for frozen chafing dish noodles and frozen chafing dish noodles | |
| Dube et al. | Effect of using Zimbabwean Marcia sorghum and high‐gluten flour on composite bread specific volume | |
| Wan et al. | Effects of LAB fermentation on physical properties of oat flour and its suitability for noodle making | |
| KR100822954B1 (en) | Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom | |
| Sung et al. | Characterization of various wheat starch in pasta development | |
| CN113100387B (en) | Special flour for pure rice steamed vermicelli roll and preparation method thereof | |
| KR101642177B1 (en) | Manufacturing method of steamed rice-cake using nuruk and yeast | |
| CN112931774A (en) | Preparation method of low-temperature-resistant fresh and wet powder | |
| KR20210075288A (en) | Rice gel using Milyang333 or Dodamssal and methods thereof | |
| CN111903901B (en) | Special flour for rice dumplings, preparation method of special flour, rice dumpling wrappers prepared from special flour and preparation method of rice dumpling wrappers | |
| CN112998192B (en) | Special wheat flour | |
| KR20180108972A (en) | Lower amylose containing rice flour cracker and preparation method thereof | |
| CN111887276B (en) | Premixed flour for cassava whole flour cake, preparation method of premixed flour, cake and preparation method of premixed flour | |
| KR20190071082A (en) | A Instant Rice-cake Soup manufacturing Method | |
| CN112450399B (en) | Preparation method of raw potato whole flour for thickening in acid system | |
| CN109673952B (en) | Method for improving retrogradation resistance of starch of instant rice |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |