CN114504076B - Method for reducing viscosity of quick-frozen cooked oat noodles - Google Patents
Method for reducing viscosity of quick-frozen cooked oat noodles Download PDFInfo
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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Abstract
The invention relates to a method for reducing viscosity of quick-frozen cooked oat noodles. The method comprises the following steps: mixing 100 parts of high gluten wheat flour, 10-30 parts of pregelatinized oat flour, 6-12 parts of wheat gluten, 2-6 parts of lipid-starch compound and 0.7-2.0 parts of edible salt, adding water, and then carrying out vacuum dough kneading, dough standing, dough pressing and strip cutting to prepare noodles; the cut noodles are sequentially boiled in water and steamed and cured. The preparation method disclosed by the invention is simple in preparation process and low in production cost, and can effectively improve the addition amount of oat, reduce the viscosity of oat noodles, reduce the water absorption of the noodles and improve the quality of quick-frozen oat cooked noodles.
Description
Technical Field
The invention relates to the field of food processing, in particular to a method for reducing viscosity of quick-frozen cooked oat noodles.
Background
Oat contains rich energy substances such as starch, protein, fat and the like and water-soluble dietary fiber, and compared with other grains, the oat has high water-soluble colloid and nutrition-balanced protein content and has important value for improving the health level, in addition, oat is approved and confirmed by many researches in aspects of preventing and treating cardiovascular diseases, diabetes and the like, and the American FDA also definitely shows that oat can reduce the risk of heart diseases.
The noodles are staple food for people in China and are also important carriers for developing oat staple food products. The rehydration time of the quick-frozen cooked noodles is shorter than that of instant noodles (about 4 min), half-dried noodles (6 min) and dry noodles (6 min) which are only 1min, so that the quick-frozen cooked noodles can meet the fast-paced life style of people; in addition, the taste of the quick-frozen cooked noodles is better than that of instant noodles and dry noodles and is closer to that of fresh noodles, so that the quick-frozen cooked noodles are an important direction for the development of the noodles in the future and are also an important form of oat noodles. The prior researches find that the content of protein in the flour determines the content of wet gluten in the dough and the quality of gluten network, and the good gluten network can endow the dough with better elasticity and plasticity so as to influence the quality of the final flour product. The formation amount of gluten can better represent the quality of the dough, such as color, hardness, elasticity and the like, and the more the protein content is, the more the dough elasticity is. The research on oat shows that the protein content of oat is about 11-20%, the first restricted amino acid is lysine, the essential amino acid has a large specific gravity of total amino acids, and the composition is closest to the essential amino acid of human body. Compared with wheat, the oat has lower prolamine content (10% -15%), higher globulin content (about 40% -55%), and the gluten content (25% -35%) in oat is not different from that in wheat flour, but the gluten molecular weight in oat is smaller, the sedimentation value of oat flour is far lower than that of wheat flour, and an effective gluten network can not be formed, so that the prepared dough has no good viscoelasticity. Therefore, excessive addition of oat can cause difficult noodle formation, easy breakage and greatly reduced cooking quality.
In order to improve the quality of oat noodles in the prior art, the oat raw material is generally treated through pregelatinization to improve the processing quality and the taste of the noodles, and the adding amount of oat can be properly increased at the same time. Less pregelatinized oat can improve the quality of the noodles through gel formed by the pregelatinized oat, improve the taste of the noodles, but has low nutritive value; the added amount of pregelatinized oat flour can enhance the nutritive value of the noodles, and simultaneously lead to high water absorption rate, high surface viscosity and lack of elasticity of the noodles in the cooking process, which seriously hinders the industrialized development of oat noodles.
Disclosure of Invention
The invention aims to solve the technical problems, and provides a method for improving the quality of quick-frozen cooked oat noodles, which has the advantages of simple preparation process and low production cost, and can effectively improve the addition amount of oat, reduce the viscosity of oat noodles, reduce the water absorption rate of the noodles and improve the quality of quick-frozen cooked oat noodles.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
A preparation method of quick-frozen cooked oat noodles comprises the following steps: mixing 100 parts of high gluten wheat flour, 10-30 parts of pregelatinized oat flour, 6-12 parts of wheat gluten, 2-6 parts of lipid-starch compound and 0.7-2.0 parts of edible salt, adding water, and then carrying out vacuum dough kneading, dough standing, dough pressing and strip cutting to prepare noodles; the cut noodles are sequentially boiled in water and steamed and cured.
According to the scheme, the pregelatinized oat flour is processed by the processes of stir-frying, stewing, extruding and the like, and the gelatinization degree of the pregelatinized oat flour after the processing is more than 70%.
According to the scheme, the lipid-starch compound is prepared by adopting an extrusion pretreatment steam jet cooking method, and specifically comprises the following steps: and mixing, extruding and preprocessing starch and lipid, and then spraying steam to obtain the lipid-starch composite nano particles.
According to the scheme, the starch is high-amylose corn starch, and the content of the amylose is 50-70%; the lipid is at least one of peanut oil, sesame oil, rapeseed oil and soybean oil.
According to the scheme, the mass ratio of starch to lipid in the extrusion pretreatment of starch and lipid in the preparation process of the lipid-starch compound is 10-17:7-5, the temperature of an extrusion area is 80-128 ℃, and the water adding amount is 14-23%.
According to the scheme, in the process of preparing the lipid-starch compound, the concentration of the lipid and starch pretreatment raw materials in water is 15-30wt% in a steam jet cooking method, the jet temperature is 115-160 ℃, the pressure is 250-650kPa, and the jet speed is 0.5-2.5L/min; and (3) after spray cooling, carrying out suction filtration and drying to prepare the lipid-starch composite nano particles.
According to the scheme, the lipid-starch composite is lipid-starch composite nano particles, and the particle size is 40-180nm.
According to the scheme, the water adding amount in the dough kneading process is 30-35%, the dough kneading vacuum degree is 0.01-0.08MPa, and the dough kneading time is 15-30min; the dough is mixed with the dough at 30-35deg.C and 75-95% humidity for 20-35min.
According to the scheme, the water boiling condition is boiling water for 0.75-2.5min, and the steaming condition is as follows: steaming pressure is 0.12-0.4MPa, and steaming time is 1-5min.
According to the scheme, after curing, the noodles are subjected to supercooling water and then are placed into a mould for quick freezing, and the quick frozen noodles are packaged at the temperature of minus 18 ℃ for storage.
The quick-frozen cooked oat noodles comprise the following main raw materials in parts by mass: 100 parts of high gluten wheat flour, 10-30 parts of pregelatinized oat flour, 6-12 parts of wheat gluten, 2-6 parts of lipid-starch compound and 0.7-2.0 parts of edible salt.
In view of the problems pointed out in the background art, the inventor finds that oat flour with high gelatinization degree is a main reason for causing high viscosity, poor taste and low quality of oat noodles, so that the reduction of the viscosity of oat noodles and the reduction of the water absorption rate of oat noodles are main ways for improving the quality of products, and the water absorption rate of noodles and the surface viscosity of noodles are reduced mainly by adding lipid-starch composite nano particles and regulating and controlling a curing process.
(1) According to the invention, by specifically adding the starch-lipid compound, after heat treatment, the starch is utilized to generate interaction due to intramolecular hydrogen bonds, so that the chain structure of the starch, mainly amylose, rotates to form a left-hand spiral cavity structure which is easy to generate internal complexation with some hydrophobic groups, and the nonpolar part of the lipid molecule enters the spiral cavity of the amylose under the pushing of the hydrophobic acting force, so that Van der Waals force and a large number of hydrogen bonds are generated between the spiral interior and the spiral layer, and water molecules in the cavity are discharged, so that the starch-lipid compound has good stability. Compared with amylose, amylopectin forms a single-helix complex with lipid due to steric hindrance caused by shorter side chains and high branches of the amylopectin, the formation of the starch-lipid complex mainly occurs between the amylose and the lipid, starch with higher content of amylose is preferred, such as corn starch, and the starch-lipid complex can be improved, and the starch-lipid complex with small particle size can be better distributed in gaps of the dough to play a role of filling and reduce infiltration of moisture. Therefore, the purposes of obviously reducing the viscosity of starch, improving the freeze-thawing stability, delaying aging, inhibiting the swelling and the solubility of starch and reducing the sensitivity to enzymes are achieved through the addition of the starch-lipid compound. These characteristics will reduce the viscosity and water absorption of oat noodles from many aspects, thereby improving dough quality.
(2) The noodles are generally cooked by means of water boiling, during which the starch is gelatinized and the noodles expand. In the boiling process, the outer layer of the noodle has more water absorption, the inner layer has less water absorption, and the noodle with the internal and external water gradient becomes smooth and chewy. However, the addition of oat flour having a high gelatinization degree to noodles can result in excessively high water absorption of the noodles while increasing the gelatinization degree of the noodles, and the noodles are not chewy; the chewing strength is maintained and the noodles cannot be completely gelatinized, which is a contradiction in the processing. While steaming is a process of curing noodles with steam, which is gelatinized by high-temperature steam starch, the steamed noodles generally have a low gelatinization degree and water content, and have a dry, hard and semi-raw mouthfeel. In this way, the inventor skillfully combines the water boiling and the steaming, the noodles are boiled in a short time and then steamed, and the advantages of the two are complementary and matched, so that the quality of the oat noodles can be effectively ensured. Preferably, the water boiling condition is that boiling water is 0.75-2.5min, the water absorption of the noodles is too high, the viscosity is high, the too short noodles are difficult to cure, the taste is hard, and the noodles are easy to regenerate and decoct and break in the quick-frozen storage process; steaming pressure is 0.12-0.4MPa, and steaming time is 1-5min, wherein too long time results in overall curing degree of the noodles being too high, and too short time results in failure of curing of the noodles.
The invention has the beneficial effects that:
The preparation method of the oat cured noodles provided by the invention has the advantages of simple preparation process and low production cost, can effectively reduce the viscosity of starch, improve the freeze-thawing stability, delay aging, inhibit the swelling and solubility of starch, reduce the sensitivity to enzymes, reduce the water absorption and viscosity of oat noodles, reduce the water absorption of noodles and improve the quality of products.
The oat cured noodles provided by the invention have the advantages of high oat addition amount, low viscosity of oat noodles, small water absorption rate of noodles, low breakage rate and high quality of noodle products.
Detailed Description
In order to more fully understand the technical content of the present invention, the following description and the description of the technical solution of the present invention will be further presented by specific embodiments. The following examples are illustrative only and not intended to limit the scope of the invention.
Example 1
Adding 100 parts of high gluten wheat flour, 30 parts of pre-cured oat flour, 12 parts of wheat gluten and 6 parts of lipid-starch compound into water which is 35% of the mass of the mixed powder and contains 1.0 part of edible salt, and kneading for 25min under the vacuum degree of 0.05 MPa; the dough is mixed with the dough at 30-35 ℃ and 75-95% humidity for 20-35min; pressing the flour wadding, cutting into strips, and making into noodles; the noodles are boiled in boiling water for 2.5min, and then steamed for 2min under the steam pressure of 0.35MPa for curing; the cured noodles are subjected to supercooling water and then are put into a mould for quick freezing, and the quick frozen noodles are packaged at the temperature of minus 18 ℃ for storage.
The lipid-starch compound is prepared from high-amylose corn starch and peanut oil by an extrusion pretreatment steam jet cooking method to prepare particles with the particle size of 55 nm. In the preparation process, the raw materials with the starch lipid ratio of 10:7 are pretreated under the conditions that the temperature of an extrusion area is 105 ℃ and the water adding amount is 22%, and the treated raw materials are prepared into the starch-lipid compound under the conditions that the concentration is 15wt%, the spraying temperature is 150 ℃, the pressure is 250kPa and the spraying speed is 1.5L/min.
Example 2
Adding 100 parts of high gluten wheat flour, 10 parts of pre-cured oat flour, 6 parts of wheat gluten and 4 parts of lipid-starch compound into water containing 0.7 part of edible salt, wherein the mass percent of the water is 30% of the mass of the mixed powder, and kneading for 30min under the vacuum degree of 0.025 MPa; the dough is mixed with the dough at 30-35 ℃ and 75-95% humidity for 20-35min; pressing the flour wadding, cutting into strips, and making into noodles; the noodles are boiled in boiling water for 2.5min, and then steamed for 3min under the steam pressure of 0.12MPa for curing; the cured noodles are subjected to supercooling water and then are put into a mould for quick freezing, and the quick frozen noodles are packaged at the temperature of minus 18 ℃ for storage.
The starch-lipid composite is prepared from high-amylose corn starch and lipid (peanut oil, sesame oil, rapeseed oil and soybean oil in a mass ratio of 1:1:1:2) by an extrusion pretreatment steam jet cooking method to prepare particles with a particle size of 165 nm. In the preparation process, the raw materials with the starch lipid ratio of 17:7 are pretreated under the conditions that the temperature of an extrusion zone is 95 ℃ and the water adding amount is 17%, and the treated raw materials are prepared into the starch-lipid compound under the conditions that the concentration is 19wt%, the spraying temperature is 120 ℃, the pressure is 550kPa and the spraying speed is 1.2L/min.
Example 3
Adding 100 parts of high gluten wheat flour, 17 parts of pre-cured oat flour, 7 parts of wheat gluten and 4 parts of lipid-starch compound into water with the mass of 33% of the mass of the mixed powder and 2.0 parts of edible salt, and kneading for 25min under the vacuum degree of 0.06 MPa; the dough is mixed with the dough at 30-35 ℃ and 75-95% humidity for 20-35min; pressing the flour wadding, cutting into strips, and making into noodles; the noodles are boiled in boiling water for 1.5min, and then steamed for 4min under the steam pressure of 0.29MPa for curing; the cured noodles are subjected to supercooling water and then are put into a mould for quick freezing, and the quick frozen noodles are packaged at the temperature of minus 18 ℃ for storage.
The starch-lipid composite is prepared from high-amylose corn starch and lipid (sesame oil, rapeseed oil and soybean oil in a mass ratio of 1:1:1) by an extrusion pretreatment steam jet cooking method to prepare particles with a particle size of 96 nm. In the preparation process, the starch lipid ratio is firstly 12:7, pretreating the raw material at the extrusion zone temperature of 128 ℃ and the water adding amount of 22%, and preparing the starch-lipid compound by the treated raw material at the concentration of 17wt%, the spraying temperature of 142 ℃ and the pressure of 350kPa and the spraying speed of 0.5L/min.
Example 4
Adding 100 parts of high gluten wheat flour, 20 parts of pre-cured oat flour, 8 parts of wheat gluten and 5 parts of lipid-starch compound into water which is 35% of the mass of the mixed powder and contains 0.7 part of edible salt, and kneading for 23min under the vacuum degree of 0.06 MPa; the dough is mixed with the dough at 30-35 ℃ and 75-95% humidity for 20-35min; pressing the flour wadding, cutting into strips, and making into noodles; the noodles are boiled in boiling water for 2.0min, and then steamed for 3min under the steam pressure of 0.26MPa for curing; the cured noodles are subjected to supercooling water and then are put into a mould for quick freezing, and the quick frozen noodles are packaged at the temperature of minus 18 ℃ for storage.
The starch-lipid composite is prepared from high-amylose corn starch and lipid (peanut oil, rapeseed oil and soybean oil in a mass ratio of 0.5:1:2) by an extrusion pretreatment steam jet cooking method to prepare particles with a particle size of 178 nm. In the preparation process, the raw materials with the starch lipid ratio of 14:5 are pretreated under the conditions that the temperature of an extrusion area is 114 ℃ and the water adding amount is 18%, and the treated raw materials are prepared into the starch-lipid compound under the conditions that the concentration is 15wt%, the spraying temperature is 115 ℃, the pressure is 650kPa and the spraying speed is 2.5L/min.
The pregelatinized oat flour can be processed by parching, steaming, extruding, etc., and the gelatinization degree of the pregelatinized oat flour after processing is more than 70%.
Comparative example 1
The formulation procedure was as in example 1, substituting raw oat flour for pregelatinized oat flour.
Comparative example 2
The formulation procedure was as in example 1, substituting rice starch for starch-lipid complex.
Comparative example 3
As in example 1, high amylose corn starch was used in place of the starch-lipid composition.
Comparative example 4
The formulation process is the same as that of example 1, and the mixture is boiled in boiling water for 5min for curing.
Comparative example 5
The formulation process is the same as in example 1, steaming for 10min for curing.
The quick-frozen noodles of examples and comparative examples were evaluated for viscosity, hardness, gelatinization degree and organoleptic properties after cooking (evaluation indexes are shown in Table 1), and the evaluation results are shown in Table 2 below:
table 1 organoleptic Flat evaluation index of quick-frozen buckwheat noodles
TABLE 2 quick frozen noodle quality data
The comparison shows that the formula and the process can enable the quick-frozen oat noodles to have moderate viscosity, hardness and gelatinization degree and have high-feel and good sensory evaluation.
Claims (3)
1. A method for reducing viscosity of quick-frozen cooked oat noodles is characterized by comprising the following steps: the method comprises the following steps: mixing 100 parts of high gluten wheat flour, 10-30 parts of pregelatinized oat flour, 6-12 parts of wheat gluten, 2-6 parts of lipid-starch compound and 0.7-2.0 parts of edible salt, adding water, and then carrying out vacuum dough kneading, dough standing, dough pressing and strip cutting to prepare noodles; the cut noodles are obtained by boiling and steaming and curing in sequence, the noodles are moderate in softness and hardness, smooth and chewy, the viscosity is 256-288g.sec, the breakage rate is 0-2.5%, the hardness is 5402g-6459g,
Wherein: the pregelatinized oat flour is processed by the processes of stir-frying, stewing and extruding, and the gelatinization degree of the pregelatinized oat flour after the processing is more than 70%;
The lipid-starch compound is prepared by adopting an extrusion pretreatment steam jet cooking method, and specifically comprises the following steps: mixing and extruding high-amylose corn starch with 50-70% of amylose content and lipid, and then spraying steam to obtain lipid-starch composite nano particles with the particle size of 40-180nm, wherein the mass ratio of starch to lipid in the extrusion pretreatment of starch and lipid is 10-17:7-5, the temperature of an extrusion zone is 80-128 ℃, and the water adding amount is 14-23%; the concentration of the lipid and starch pretreatment raw materials in water in the steam jet cooking method in the process of preparing the lipid-starch compound is 15-30wt%, the jet temperature is 115-160 ℃, the pressure is 250-650kPa, and the jet speed is 0.5-2.5L/min; spray cooling, suction filtering and drying to obtain lipid-starch composite nano particles;
The water boiling condition is boiling water for 0.75-2.5min, and the steaming condition is as follows: steaming pressure is 0.12-0.4MPa, and steaming time is 1-5min.
2. The method according to claim 1, characterized in that: the lipid is at least one of peanut oil, sesame oil, rapeseed oil and soybean oil.
3. The method according to claim 1, characterized in that: the water adding amount is 30-35% in the dough kneading process, the dough kneading vacuum degree is 0.01-0.08MPa, and the dough kneading time is 15-30min; the dough is mixed with the dough at 30-35deg.C and 75-95% humidity for 20-35min.
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