CN114128831A - Preparation method of quick-frozen cooked potato noodles - Google Patents
Preparation method of quick-frozen cooked potato noodles Download PDFInfo
- Publication number
- CN114128831A CN114128831A CN202111505513.4A CN202111505513A CN114128831A CN 114128831 A CN114128831 A CN 114128831A CN 202111505513 A CN202111505513 A CN 202111505513A CN 114128831 A CN114128831 A CN 114128831A
- Authority
- CN
- China
- Prior art keywords
- noodles
- water
- quick
- parts
- potato
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 86
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 54
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 76
- 229920000856 Amylose Polymers 0.000 claims abstract description 30
- 229920002261 Corn starch Polymers 0.000 claims abstract description 28
- 239000008120 corn starch Substances 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 20
- 238000010521 absorption reaction Methods 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 238000010025 steaming Methods 0.000 claims abstract description 15
- 108010068370 Glutens Proteins 0.000 claims abstract description 14
- 235000021312 gluten Nutrition 0.000 claims abstract description 14
- 238000003860 storage Methods 0.000 claims abstract description 10
- 238000004898 kneading Methods 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 229920001592 potato starch Polymers 0.000 claims abstract description 7
- 238000003825 pressing Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 150000002632 lipids Chemical class 0.000 claims description 21
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 8
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 7
- 239000002105 nanoparticle Substances 0.000 claims description 7
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 6
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 6
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 6
- 239000005642 Oleic acid Substances 0.000 claims description 6
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 6
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 6
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 6
- 235000021313 oleic acid Nutrition 0.000 claims description 6
- 235000021355 Stearic acid Nutrition 0.000 claims description 5
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 5
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 5
- 239000008117 stearic acid Substances 0.000 claims description 5
- 239000005639 Lauric acid Substances 0.000 claims description 4
- 235000021314 Palmitic acid Nutrition 0.000 claims description 4
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims description 4
- 230000008569 process Effects 0.000 abstract description 8
- 230000008901 benefit Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 description 13
- 235000019698 starch Nutrition 0.000 description 13
- 239000008107 starch Substances 0.000 description 13
- 239000000843 powder Substances 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 239000011812 mixed powder Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 235000012015 potatoes Nutrition 0.000 description 7
- 238000005520 cutting process Methods 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 230000032683 aging Effects 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 241000533950 Leucojum Species 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000002431 foraging effect Effects 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000035945 sensitivity Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical group CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 238000005411 Van der Waals force Methods 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000010668 complexation reaction Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000002114 nanocomposite Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000000967 suction filtration Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 230000003313 weakening effect Effects 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a preparation method of quick-frozen cooked potato noodles, which solves the problems of high surface viscosity, high water absorption rate and low product quality of potato noodles. The technical scheme comprises the following steps: mixing 100 parts of high gluten wheat flour, 15-25 parts of potato flour, 5-10 parts of wheat gluten, 2-5 parts of modified high amylose corn starch and 0.5-2.5 parts of edible salt, adding water, kneading, standing, pressing and slitting to prepare noodles; boiling the cut noodles with water and steaming for curing; and (3) placing the cured noodles into a mould after being supercooled in water for quick freezing, and packaging the quick-frozen noodles for storage at the temperature of-18 ℃. The method has the advantages of simple process and low production cost, and can effectively reduce the surface viscosity of the potato noodles and improve the quality of the product.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of quick-frozen cooked potato noodles.
Background
China has abundant potato resources, and the planting area and the yield are at the top of the world. The potato has low calorie, high protein and dietary fiber, and contains multiple vitamins and minerals. Potatoes contain 21 amino acids, 8 of which are essential amino acids, similar to animal proteins; in addition, the content of lysine and tryptophan in the potato is high, and the potato protein has an important effect on balancing the amino acid proportion of residents in China. The dry matter content of fresh potatoes is only 16-25%, the water content is very high, the cell respiration effect is strong, the fresh potatoes are difficult to store for a long time, and a large amount of potatoes are wasted due to improper storage every year.
In 2015, the strategy of preparing potatoes into conventional foods such as steamed buns, bread and rice which are used by people in China to eat by compounding wheat and rice is provided in China, so that the potato staple food is realized. The potato staple food can not only ensure national food safety, but also improve the long-term dietary nutrition structure of people in China. In the process of potato staple food, potatoes are first made into potato flakes by a dehydration process. The potato powder contains all dry matter of potato, and has advantages of complete nutrition, low water content, and convenient transportation and storage. At present, the potato granular powder and the potato snowflake powder are two main forms of the whole potato powder, and the gelatinization process in the whole powder preparation process enables the whole powder to have very high gelatinization degree, which causes high water absorption, large viscosity and poor subsequent processing performance in the staple food processing.
Potato noodles are an important form of staple potato food, but the potatoes do not contain mucedin, and the addition of the potato noodles can dilute the concentration of the mucedin in flour, so that the elasticity, extensibility and toughness of dough are reduced, and the quality of products is deteriorated. Researches show that the gelatinization degree of the potato granule powder and the potato snowflake powder is as high as 95%, the water absorption of dough is greatly increased after the whole potato powder is added, the forming time and the stabilizing time are greatly reduced, and the weakening degree is obviously increased; the water absorption rate, the cooking loss rate and the strip breakage rate of the noodles prepared by adding the whole flour are greatly increased; the hardness and tensile strength of the noodles are reduced, and the surface viscosity is increased, which seriously hinder the potato from being eaten mainly.
Disclosure of Invention
The invention aims to solve the technical problems and provides the preparation method of the quick-frozen potato cooked noodles, which is simple in preparation process, low in production cost, and capable of effectively reducing the surface viscosity of the potato noodles, reducing the water absorption rate of the noodles and improving the quality of the product.
The preparation method of the quick-frozen cooked potato noodles comprises the following steps: mixing 100 parts of high gluten wheat flour, 15-25 parts of potato flour, 5-10 parts of wheat gluten, 2-5 parts of modified high amylose corn starch and 0.5-2.5 parts of edible salt, adding water, kneading, standing, pressing and slitting to prepare noodles; boiling the cut noodles with water and steaming for curing; and (3) placing the cured noodles into a mould after being supercooled in water for quick freezing, and packaging the quick-frozen noodles for storage at the temperature of-18 ℃.
The modified high amylose corn starch is prepared by adding 55-70 wt% of amylose corn starch and lipid into water and then preparing nanoparticles with the particle size of 60-120nm by a steam jet cooking method.
In the preparation process of the modified high-amylose corn starch, the mass of the corn starch and the mass of the lipid in each liter of water are 90-150 g and 50-70g respectively.
The lipid is at least one of stearic acid, oleic acid, palmitic acid, and lauric acid.
The temperature of the steam jet cooking method is controlled to be 120-150 ℃, the pressure is controlled to be 240-550kPa, and the jet speed is 0.7-1.5L/min. After spray cooling, suction filtration and drying.
When the mixed powder is used for preparing noodles, the water addition amount is 50-70 wt% of the water absorption of the mixed powder.
Adding water into the mixed powder, kneading at room temperature for 10-15min, and standing at 30-35 deg.C and 75-95% humidity for 20-35 min.
The cut noodles are cooked by water boiling and steaming in sequence, wherein the water boiling condition is boiling water for 0.5-1.5min, the steaming temperature is 105-.
In view of the problems pointed out in the background art, the inventor finds that the potato whole flour with high gelatinization degree is the main reason for causing the potato noodles to have large surface stickiness, poor mouthfeel and low quality, so that the reduction of the surface stickiness and the reduction of the water absorption rate of the potato noodles are the main ways for improving the product quality.
(1) In order to reduce the surface viscosity and water absorption of the potato noodles, the starch-lipid nano-composite is added, the interaction of intramolecular hydrogen bonds of starch after heat treatment is utilized, so that the chain structure of amylose is rotated, a left-hand spiral cavity structure which is easy to have internal complexation with some hydrophobic groups is formed, the nonpolar part of lipid molecules enters the spiral cavity of the amylose under the pushing of hydrophobic acting force, van der Waals force and a large number of hydrogen bonds are generated between the spiral interior and the spiral layer, water molecules in the cavity are discharged, and the potato noodles have good stability. Due to the steric hindrance caused by the short side chain and the high branching of the amylopectin, the amylopectin and the lipid are prevented from forming a single-helix complex, so that the formation of the starch-lipid complex mainly occurs between amylose and the lipid, and the corn starch with high amylose content can improve the formation of the starch-lipid complex. The modified high amylose corn starch is prepared by steam jet cooking method by adopting 55-70 wt% of amylose starch and lipid, the obtained modified high amylose corn starch is nanoparticles with the particle size of 60-120nm, and the starch-lipid compound with small particle size can be better distributed in the gaps of dough to play a filling role and reduce the infiltration of water. The starch-lipid complex can obviously reduce the viscosity of starch, improve the freeze-thaw stability, delay aging, inhibit the swelling and solubility of starch and reduce the sensitivity to enzyme. These properties reduce the viscosity and water absorption of the potato noodles from the material side, thereby improving the dough quality.
(2) The noodles are generally cooked by boiling in water, during which gelatinization of the starch occurs and the noodles swell. In the water boiling process, the outer layer of the noodle absorbs more water, the inner layer absorbs less water, and the inner and outer water gradients enable the noodle to become smooth and chewy. However, in the case of noodles to which potato flakes having a high degree of gelatinization are added, the degree of gelatinization of the noodles is increased, and the water absorption of the noodles is too high, so that the noodles are not chewy; the disadvantage of the prior art is that the noodles are not completely gelatinized while being chewy. Steaming is a process of cooking noodles using steam, starch is gelatinized by high-temperature steam, but the cooked noodles generally have a low gelatinization degree and water content, and have dry, hard and half-cooked mouthfeel. To this, the inventor is ingenious combines together poaching and steaming, and noodless carry out the short-time poaching earlier, then steams to complementary, the cooperation is carried out to advantage between them, thereby effectively guarantees potato noodless quality. Preferably, the water boiling condition is that the boiling water is 0.5-1.5min, the too long time can cause the noodles to absorb too high water and have large viscosity, the too short noodles are difficult to cure, the mouthfeel is hard, the noodles are easy to regenerate in the quick-freezing storage process, and the noodles are easy to break after being boiled again; the steaming temperature is 105-120 ℃, and the steaming time is 2-4min, wherein the whole curing degree of the noodles is too high due to too long time, and the noodles cannot be cured due to too short time.
Has the advantages that:
the preparation method disclosed by the invention is simple in preparation process and low in production cost, and can effectively reduce the viscosity of starch, improve the freeze-thaw stability, delay aging, inhibit the swelling and solubility of starch, reduce the sensitivity to enzyme, reduce the water absorption rate and surface viscosity of the potato noodles, reduce the water absorption rate of the noodles and improve the quality of products.
Detailed Description
In order to more fully understand the technical content of the present invention, the technical solution of the present invention is further described and illustrated by the following specific examples. The following examples are illustrative only, not limiting, and are not intended to limit the scope of the invention.
Example 1
100 parts of high gluten wheat flour, 15 parts of potato flour, 2 parts of modified high amylose corn starch, 7 parts of wheat gluten and 1 part of edible salt, wherein the water adding amount is 50% of the water absorption rate of the mixed flour; kneading the mixed powder at room temperature for 10-15min, and standing at 30-35 deg.C and 75-95% humidity for 20-35 min; then pressing the dough and cutting the dough into round noodles with the diameter of 2 mm; boiling the cut noodles in water for 0.5min, steaming at 120 deg.C for 4min, and aging; and (3) placing the cooked dough into a round mould after being supercooled with water, quickly freezing at the temperature of minus 40 ℃, and packaging the quick-frozen noodles at the temperature of minus 18 ℃ for storage.
The modified high amylose corn starch is prepared by adding water to 55-70 wt% of amylose corn starch and lipid, and steaming at 125 deg.C under 550kPa at a spray rate of 1.5L/min. In the preparation process, the mass of corn starch and lipid in each liter of water is 90g and 70g, the lipid is oleic acid, and the prepared starch-lipid compound is nanoparticles with the particle size of 61 nm.
Example 2
100 parts of high gluten wheat flour, 25 parts of potato flour, 5 parts of modified high amylose corn starch, 10 parts of wheat gluten and 0.5 part of edible salt, wherein the added water accounts for 66% of the water absorption of the mixed flour; kneading the mixed powder at room temperature for 10-15min, and standing at 30-35 deg.C and 75-95% humidity for 20-35 min; then pressing the dough and cutting the dough into round noodles with the diameter of 2 mm; the cut noodles are cooked in water for 1.5min, then steamed at 105 deg.C for 2min for aging; and (3) placing the cooked dough into a round mould after being supercooled with water, quickly freezing at the temperature of minus 40 ℃, and packaging the quick-frozen noodles at the temperature of minus 18 ℃ for storage.
The modified high amylose corn starch is prepared by adding water into corn starch containing 55-70% of amylose and lipid, and steaming at 150 deg.C under 300kPa at a jet speed of 1.0L/min. In the preparation process, the mass of corn starch and lipid in each liter of water is 100g and 70g respectively, the lipid is a mixture of stearic acid, oleic acid, palmitic acid and lauric acid (the mass ratio is 1:2:1:4:1), and the prepared starch-lipid composite is nanoparticles with the particle size of 115 nm.
Example 3
100 parts of high gluten wheat flour, 20 parts of potato flour, 4 parts of modified high amylose corn starch, 8 parts of wheat gluten and 1.5 parts of edible salt, wherein the water adding amount is 70% of the water absorption rate of the mixed flour; kneading the mixed powder at room temperature for 10-15min, and standing at 30-35 deg.C and 75-95% humidity for 20-35 min; then pressing the dough and cutting the dough into round noodles with the diameter of 2 mm; the cut noodles are cooked in water for 1min, then steamed for 3min at 115 deg.C; and (3) placing the cooked dough into a round mould after being supercooled with water, quickly freezing at the temperature of minus 40 ℃, and packaging the quick-frozen noodles at the temperature of minus 18 ℃ for storage.
The modified high amylose corn starch is prepared by adding water into 55-70% of amylose corn starch and lipid and performing steam jet cooking (the temperature is 120-150 ℃, the pressure is 240-550kPa, and the jet speed is 0.7-1.5L/min). In the preparation process, the mass of starch and lipid in each liter of water is 150g and 70g, the lipid is a mixture of stearic acid, oleic acid and lauric acid (the mass ratio is 1:2:1), and the prepared starch-lipid compound is nanoparticles with the particle size of 105 nm.
Example 4
100 parts of high gluten wheat flour, 18 parts of potato flour, 3 parts of modified high amylose corn starch, 5 parts of wheat gluten and 2 parts of edible salt, wherein the water adding amount is 65% of the water absorption rate of the mixed flour; kneading the mixed powder at room temperature for 10-15min, and standing at 30-35 deg.C and 75-95% humidity for 20-35 min; then pressing the dough and cutting the dough into round noodles with the diameter of 2 mm; the cut noodles are cooked in water for 1.5min, then steamed at 120 deg.C for 3min for aging; and (3) placing the cooked dough into a round mould after being supercooled with water, quickly freezing at the temperature of minus 40 ℃, and packaging the quick-frozen noodles at the temperature of minus 18 ℃ for storage.
The modified high amylose corn starch is prepared by adding water into corn starch containing 55-70% of amylose and lipid, and steaming at 140 deg.C under 550kPa at a jet speed of 0.7L/min. In the preparation process, the concentration of starch and lipid in each liter of water is 90g and 70g, the lipid is a mixture of stearic acid, oleic acid and palmitic acid (the mass ratio is 2:1:2), and the prepared starch-lipid complex is nanoparticles with the particle size of 79 nm.
Comparative example 1
The basic formulation of the noodles was the same as in example 1, but without the addition of modified high amylose corn starch, the noodles were cooked by boiling water for 4.5 min.
Comparative example 2
The basic formulation of the noodles was the same as in example 1, but without the addition of modified high amylose corn starch, the noodles were steam cooked at 120 ℃ for 4.5 min.
Comparative example 3
The basic formulation of the noodles was the same as in example 1, and the noodles were boiled in boiling water for 4.5 min.
Comparative example 4
The basic formulation of the noodles was the same as in example 1, and the noodles were cooked by 120 steam for 4.5 min.
Comparative example 5
As in example 3, the native starch used in the preparation of the modified starch was tapioca starch.
Comparative example 6
The modified corn starch was replaced with acetate starch as in example 3.
The quick-frozen noodles in examples and comparative examples were evaluated for moisture content (water amount relative to dry matter in noodles), viscosity, chewiness, hardness, gelatinization degree and sensory characteristics after thawing in boiling water (100 ℃, 1min), and the evaluation results were as follows:
according to experimental data, the formula and the process can enable the quick-frozen potato noodles to have moderate water content, viscosity, chewiness, hardness and gelatinization degree, and have high sensory evaluation.
Claims (8)
1. The preparation method of the quick-frozen cooked potato noodles is characterized by comprising the following steps of: mixing 100 parts of high gluten wheat flour, 15-25 parts of potato flour, 5-10 parts of wheat gluten, 2-5 parts of modified high amylose corn starch and 0.5-2.5 parts of edible salt, adding water, kneading, standing, pressing and slitting to prepare noodles; boiling the cut noodles with water and steaming for curing; and (3) placing the cured noodles into a mould after being supercooled in water for quick freezing, and packaging the quick-frozen noodles for storage at the temperature of-18 ℃.
2. The method for preparing quick-frozen cooked potato noodles as claimed in claim 1, wherein the modified high amylose corn starch is prepared by adding 55-70 wt% of amylose and lipid into water, and steaming to obtain nanoparticles with particle size of 60-120 nm.
3. The method for preparing quick-frozen cooked potato noodles as claimed in claim 2, wherein the modified high amylose corn starch has a mass of 90-150 g and 50-70g per liter of water during the preparation process.
4. The method for preparing quick-frozen cooked potato noodles as claimed in claim 2, wherein the lipid is at least one of stearic acid, oleic acid, palmitic acid and lauric acid.
5. The method for preparing quick-frozen cooked potato noodles as claimed in claim 2, wherein the temperature of the steam jet cooking method is controlled to be 120-.
6. The method for preparing quick-frozen cooked potato noodles as claimed in any one of claims 1 to 5, wherein the amount of water added before kneading is 50 to 70% of the water absorption of the mixed flour.
7. The method for preparing quick-frozen cooked potato noodles as claimed in any one of claims 1 to 5, wherein the mixed flour is added with water and then kneaded at room temperature for 10 to 15min, and then kneaded at 30 to 35 ℃ and 75 to 95% humidity for 20 to 35 min.
8. The method for preparing quick-frozen cooked potato noodles as claimed in any one of claims 1 to 5, wherein the cut noodles are cooked by boiling in water for 0.5 to 1.5min and steaming at 105-.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111505513.4A CN114128831A (en) | 2021-12-10 | 2021-12-10 | Preparation method of quick-frozen cooked potato noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111505513.4A CN114128831A (en) | 2021-12-10 | 2021-12-10 | Preparation method of quick-frozen cooked potato noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114128831A true CN114128831A (en) | 2022-03-04 |
Family
ID=80386123
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111505513.4A Pending CN114128831A (en) | 2021-12-10 | 2021-12-10 | Preparation method of quick-frozen cooked potato noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114128831A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1141133A (en) * | 1995-04-22 | 1997-01-29 | 雀巢制品公司 | Noodle prodn. method |
| CN104664247A (en) * | 2015-02-16 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Frozen instant potato noodles and preparation method thereof as well as instant food |
| CN105211688A (en) * | 2015-10-25 | 2016-01-06 | 贵州省生物技术研究所 | Potato instant wet noodles and preparation method thereof |
| CN106819827A (en) * | 2017-01-16 | 2017-06-13 | 南阳麦香源食品有限公司 | A kind of potato frozen cooked face and its processing method |
-
2021
- 2021-12-10 CN CN202111505513.4A patent/CN114128831A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1141133A (en) * | 1995-04-22 | 1997-01-29 | 雀巢制品公司 | Noodle prodn. method |
| CN104664247A (en) * | 2015-02-16 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Frozen instant potato noodles and preparation method thereof as well as instant food |
| CN105211688A (en) * | 2015-10-25 | 2016-01-06 | 贵州省生物技术研究所 | Potato instant wet noodles and preparation method thereof |
| CN106819827A (en) * | 2017-01-16 | 2017-06-13 | 南阳麦香源食品有限公司 | A kind of potato frozen cooked face and its processing method |
Non-Patent Citations (1)
| Title |
|---|
| 贾祥泽;陈秉彦;赵蓓蓓;郑宝东;郭泽镔;: "直链淀粉-脂质复合物的形成及其结构性质研究进展", 食品与发酵工业, no. 03, pages 276 - 284 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101171196B1 (en) | Manufacturing method for preventing retrogradation of rice cake | |
| CN104621476A (en) | Instant potato wrapper and processing method thereof | |
| CN101731299B (en) | Domestic instantly-fermenting steamed bread modifier | |
| KR100938198B1 (en) | Barley Noodles and Process for Preparing the Same | |
| CN106962778A (en) | A kind of fresh potato non-fried convenience type zheganmian and preparation method | |
| CN102987301A (en) | Canna edulis ker composite nutritive vermicelli and preparation method thereof | |
| WO2016052712A1 (en) | Composition for improving food-texture | |
| CN107183364A (en) | Woody fermented feed microwave bulking drying process | |
| CN102058044B (en) | Method for preparing lily starch-gum complex | |
| CN108741105A (en) | The deep processing processing method of dietary fiber in a kind of raising wheat bran | |
| CN102934778A (en) | Cassava and sweet potato nutritious vermicelli and preparation method thereof | |
| CN102742762B (en) | Edible anti-hardening syrup and preparation method thereof | |
| CN114504076B (en) | Method for reducing viscosity of quick-frozen cooked oat noodles | |
| CN114128831A (en) | Preparation method of quick-frozen cooked potato noodles | |
| CN102948655B (en) | Vermicelli without alum increases reinforcing composition | |
| CN102178172A (en) | Production process of sugar-free non-fried instant noodles | |
| CN114128832A (en) | Preparation method of quick-frozen buckwheat cooked noodles | |
| CN112042888A (en) | Vegetable protein-based golden fried chicken nuggets and preparation method thereof | |
| CN107410875A (en) | A kind of buckwheat surface compositions and preparation method | |
| CN115399435A (en) | Anti-aging whole corn flour with high carotenoid retention rate and preparation method thereof | |
| JPH0148743B2 (en) | ||
| JP2022078983A (en) | Microwavable frozen dumplings and methods thereof | |
| KR20140146066A (en) | Modification method for starch processed product | |
| CN112021510A (en) | Low-GI instant rice noodles containing high-resistance starch and preparation method thereof | |
| CN102960638A (en) | Kudzu root compound nutritious vermicelli and preparation method thereof |
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 |