CN114982905B - Whole wheat fine dried noodles with good bubble resistance and long shelf life and preparation method thereof - Google Patents
Whole wheat fine dried noodles with good bubble resistance and long shelf life and preparation method thereof Download PDFInfo
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- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 9
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- UEUXEKPTXMALOB-UHFFFAOYSA-J tetrasodium;2-[2-[bis(carboxylatomethyl)amino]ethyl-(carboxylatomethyl)amino]acetate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O UEUXEKPTXMALOB-UHFFFAOYSA-J 0.000 claims 1
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Classifications
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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
-
- 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
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3553—Organic compounds containing phosphorus
-
- 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
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Noodles (AREA)
Abstract
The invention discloses whole wheat fine dried noodles with good bubble resistance and long shelf life and a preparation method thereof, wherein the whole wheat fine dried noodles comprise 800-1000 parts of whole wheat flour, 360 parts of water, 5-30 parts of salt and 0.005-0.015 part of metal ion chelating agent in parts by weight; wherein, the whole wheat flour is mixed by 70-90 parts of wheat flour and 10-30 parts of bran. The method comprises the steps of kneading flour, proofing, calendaring, slitting and drying to prepare the whole wheat fine dried noodles. Compared with the prior art, the invention has the following advantages: (1) The whole wheat fine dried noodle gluten network structure is compact, and the quality of the texture in the soaking process is kept relatively good; (2) The whole wheat is rich in phytic acid, and only a small amount of metal ion chelating agent is added on the basis, so that the shelf life of the whole wheat fine dried noodles is effectively prolonged, and the stability of lipid in the storage period is maintained.
Description
Technical Field
The invention belongs to the technical field of food processing, relates to a method for improving the taste and shelf life of whole wheat fine dried noodles, and in particular relates to whole wheat fine dried noodles with good bubble resistance and long shelf life and a preparation method thereof.
Background
Compared with the refined dried noodle products, the wheat bran-containing whole wheat dried noodle has been paid attention to because of having more nutritional components (vitamins, minerals, dietary fibers, phenols and the like) to meet the demands of consumers, and the consumers have higher purchase will, but the market share is low. The wheat bran is added to enable the noodles to have a rough taste, the initial taste of the noodles is hard after the noodles are cooked, and the poor taste of the noodles is very fast in speed and very easy to soften due to the competition of the wheat bran for absorbing water. In addition, the whole wheat fine dried noodles are rich in unsaturated fatty acid, have higher enzyme activity related to lipid oxidation, are extremely easy to generate rancidity during storage and have shorter shelf life.
The quality improvement of the whole wheat fine dried noodles is mostly realized by reducing the bran content or treating the bran by physical means (destroying the structure and reducing the grain size) or adding quality improvers (exogenous proteins, enzyme preparations, hydrocolloids and the like) so as to improve the taste and the shelf life. However, reducing the bran content makes wholewheat dried noodles notoriously unqualified; most of physical means reduce enzyme activity through heat treatment, but the wheat bran enzyme activity is still shorter in shelf life of the whole wheat fine dried noodles even at a lower level, and off-flavor is easy to occur; the addition of a large amount of additives for improving the sensory quality of the whole wheat fine dried noodles greatly increases the production cost of the whole wheat fine dried noodles, and the addition mode is different, so that the processing difficulty is increased. In addition, the prior art has no proposal for solving the problem of bad taste and too fast speed of the whole wheat fine dried noodles.
Disclosure of Invention
The technical problems to be solved are as follows: in order to overcome the defects of the prior art, solve the problems of poor taste, difficult quality maintenance in the soaking process, easy rancidity in the storage process and short shelf life of the whole wheat dried noodles, the invention provides the whole wheat dried noodles with good bubble resistance, good taste and long shelf life and the preparation method thereof.
The technical scheme is as follows: the whole wheat fine dried noodles with good bubble resistance and long shelf life comprise, by weight, 800-1000 parts of whole wheat flour, 360 parts of water, 5-30 parts of salt and 0.005-0.015 part of metal ion chelating agent; wherein, the whole wheat flour is prepared by mixing 70-90 parts of wheat flour and 10-30 parts of bran. Further, the whole wheat fine dried noodles comprise 1000 parts of whole wheat flour, 360 parts of water, 10 parts of salt and 0.01 part of metal ion chelating agent in parts by weight.
Preferably, the metal ion chelating agent is at least one of phytic acid, sodium phytate, ethylenediamine tetraacetic acid and ethylenediamine tetraacetic acid sodium.
Preferably, the protein mass content of the whole wheat flour is 11-15%, the wet gluten mass content is 25-35%, and the starch gelatinization property is that: peak viscosity 1400-1600, valley viscosity 1000-1100, final value viscosity 1600-1800, disintegration value 400-500 and life value 600-800.
Preferably, the wheat is australian wheat AH or canadian wheat CWRS or new wheat 26.
Preferably, the bran is prepared by extrusion, and the extrusion parameters are set as follows: the water adding amount is 9%, the temperature of the first partition is 60 ℃, the temperature of the second partition is 150 ℃, and the temperature of the third partition is 150 ℃; crushing the bran after extrusion and puffing, wherein the grain size distribution is D 50 ＝35～40 μm，D 90 ＝120～135μm。
The preparation method of the whole wheat fine dried noodles with good bubble resistance and long shelf life comprises the steps of kneading whole wheat flour, waking up, calendaring, slitting and drying to prepare the whole wheat fine dried noodles.
Preferably, the proofing is performed in a constant temperature and humidity oven with a temperature of 30 ℃ and a relative humidity of 75% for 30min.
Preferably, the rolling means that the composite rolling is carried out at 2.2mm, 1.8mm, 1.4mm, 1.0mm and 0.6mm for 2 times and single rolling for 1 time.
Preferably, the cutting knife adopted for the slitting is a square cutting knife with the diameter of 1.0-3.0 mm or a round cutting knife with the diameter of 1.25-1.75 mm. Further, a square cutter with the diameter of 1.25mm or a round cutter with the diameter of 1.25mm is selected.
Preferably, the drying procedure is as follows: the first stage: the temperature is 35 ℃, the humidity is 85%, the cycle frequency is 35Hz, and the duration is 35min; and a second stage: the temperature is 40 ℃, the humidity is 80%, the circulating frequency is 30Hz, and the duration is 35min; and a third stage: the temperature is 45 ℃, the humidity is 75%, the cycle frequency is 35Hz, and the duration is 85min; fourth stage: the temperature is 40 ℃, the humidity is 70%, the cycle frequency is 35Hz, and the duration is 35min; fifth stage: the temperature is 30 ℃, the humidity is 60%, the cycle frequency is 35Hz, and the duration is 40min.
The preparation method of the invention has the principle that: the wheat flour and the wheat bran powder are mixed according to the proportion to obtain the fine dried noodles which have good taste, the gluten proteins of the selected wheat variety have high content and good quality, and the gluten proteins are easy to intertwine and aggregate into clusters, so that the formed gluten network structure is compact and stable, the damage of the wheat bran to the gluten network is slowed down, and the taste of the whole wheat fine dried noodles is kept better; meanwhile, a metal ion chelating agent is added to chelate metal ions in the whole wheat flour at a low enzyme activity level, so that lipid rancidity in the whole wheat flour is delayed, and the shelf life is prolonged.
The beneficial effects are that: (1) The whole wheat fine dried noodle gluten network structure is compact, and the quality of the texture in the soaking process is kept relatively good; (2) The whole wheat is rich in phytic acid, and only a small amount of metal ion chelating agent is added on the basis, so that the shelf life of the whole wheat fine dried noodles is effectively prolonged, and the stability of lipid in the storage period is maintained.
Drawings
FIG. 1 is a diagram of the whole wheat gluten network structure obtained in example 1, taken with a laser confocal microscope, wherein the gray part is gluten network, and the structures of examples 2-10 are similar to those of FIG. 1;
FIG. 2 is a diagram showing the structure of the whole wheat gluten network obtained in comparative example 7, taken with a laser confocal microscope, wherein the gray part is the gluten network, and the structures of comparative examples 8 to 11 are similar to those of FIG. 2.
Detailed Description
The following examples further illustrate the invention but are not to be construed as limiting the invention. Modifications and substitutions to the method, steps or conditions of the invention without departing from the spirit and nature of the invention are intended to be within the scope of the invention. The technical means used in the examples are conventional means well known to those skilled in the art unless otherwise indicated.
In the following embodiments, the specific method for preparing the whole wheat fine dried noodles from wheat comprises the following steps: separating the bran layer and endosperm layer of the wheat grains by using roll grinding equipment to obtain wheat flour with the flour yield of 70%, crushing 70-90 parts of wheat flour after extrusion and puffing treatment, and mixing 10-30 parts of wheat bran to obtain whole wheat flour.
The method for measuring the moisture content is described in GB 5009.3-2016.
The method for measuring the protein content is described in GB 5009.5-2016.
The method for measuring the content of wet gluten is referred to GB/T5006.1-2008.
The total starch content was determined by using the total starch content kit of Megazyme.
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 measuring the grain size of the flour comprises the following steps: about 0.5g of the sample was weighed and measured by a Master sizer 3000 laser diffraction particle size analyzer dry method.
The method for measuring the digestion loss rate comprises the following steps: accurately weighing whole wheat fine dried noodles with certain quality, putting the whole wheat fine dried noodles into 500-mL boiling deionized water, boiling for optimal boiling time, transferring cooled flour soup and flushing liquid into a 500-mL volumetric flask, and fixing the volume. Weighing 100mL of flour soup, pouring into 250mL of beaker with constant weight, placing the beaker on an infrared furnace to evaporate water until the flour soup is nearly dry, placing the beaker into a blast drying box, drying to constant weight at 105 ℃, and calculating the steaming loss rate of the whole wheat fine dried noodles according to the formula (1):
(M-mass/G of residual dry matter in flour soup, G-mass/G of whole wheat fine dried noodles before cooking, W-moisture content/%) of whole wheat fine dried noodles before cooking.
Sensory evaluation: the panel consisted of 20 trained panelists, 10 for each man and woman, with the organizational taste time being 2 hours after meal. Sensory evaluation criteria for whole wheat fine dried noodles are shown in table 1.
TABLE 1 sensory evaluation criteria for Whole wheat Fine dried noodles
Method for measuring texture characteristics: accurately weighing whole wheat fine dried noodles with a certain weight, putting the noodles into 500mL boiled distilled water, boiling for optimal boiling time, taking out, draining, and measuring the whole texture by using a TA.XT plus physical analyzer. The full texture test was performed using a P36/R probe at a speed of 2.0mm/s before the test, at a speed of 1.0mm/s during the test, at a speed of 1.0mm/s after the test, at a trigger force of 5g, at a compression set of 75%, and at a 2 compression interval of 3s.
Deterioration of taste during soaking: and (3) respectively soaking the whole wheat fine dried noodles in a constant-temperature water bath at 80 ℃ for 0,2,4,6,8 and 10 minutes after the whole wheat fine dried noodles are steamed to the optimal steaming time, taking out and draining, and carrying out whole texture measurement by using a TA.XTplus physical analyzer so as to characterize the deterioration of the taste of the whole wheat fine dried noodles in the soaking process.
Storage experiment of whole wheat fine dried noodles: subpackaging 50g of whole wheat fine dried noodles, heat sealing with polyethylene bag, placing in a constant temperature and humidity box with 40 ℃ and 75% relative humidity, sampling every other week to determine fatty acid value and fatty acid composition, and judging shelf life by smelling the Hami taste.
Fatty acid value determination method: refer to GB/T15684-2015.
Determination of fatty acid composition: the lipids in the whole wheat fine dried noodles were extracted using a solvent flash extractor and detected using gas chromatography (GC-FID) equipped with a flame ionization detector. GC-FID parameters: column modelIs DB-WAX capillary column (30 m×0.25mm×0.25 μm), sample volume is 1 μl, carrier gas (high purity N) 2 ) The flow rate of the sample is 3mL/min, the detector temperature is 250 ℃, and the injector temperature is 250 ℃; temperature programming parameters: raising the temperature from 150 ℃ to 190 ℃ at 5 ℃/min, and keeping for 2min; the temperature was raised from 190℃to 240℃at 5℃per minute and maintained for 10min. The fatty acid composition in the dried noodles is qualitatively determined by using 37 mixed fatty acid methyl ester standard substances, and if the response values of all the compounds are equal, the fatty acid content is quantitatively determined by taking the methyl nonadecanoate as an external standard to prepare a standard curve.
Example 1
The whole wheat flour is obtained by mixing 70-90 parts of wheat flour, 10-30 parts of bran and the AH powder of the Australian wheat with the powder yield of 70%. 1000 parts of whole wheat flour, 360 parts of water, 5-30 parts of salt and 0.01 part of phytic acid, carrying out kneading by using a vacuum kneading machine, wherein the vacuum degree is-0.064 MPa, the kneading time is 7min, the dough is proofed for 30min in a constant temperature and humidity box with the temperature of 30 ℃ and the relative humidity of 75%, the calendering is carried out at 2.2mm, 1.8mm, 1.4mm, 1.0mm and 0.6mm for 2 times, 1 time of single pressing, and the cutter used in the slitting process is a 1.25mm square cutter, and the drying procedure is as follows: the first stage: the temperature is 35 ℃, the humidity is 85%, the cycle frequency is 35Hz, and the duration is 35min; and a second stage: the temperature is 40 ℃, the humidity is 80%, the circulating frequency is 30Hz, and the duration is 35min; and a third stage: the temperature is 45 ℃, the humidity is 75%, the cycle frequency is 35Hz, and the duration is 85min; fourth stage: the temperature is 40 ℃, the humidity is 70%, the cycle frequency is 35Hz, and the duration is 35min; fifth stage: the temperature is 30 ℃, the humidity is 60%, the circulation frequency is 35Hz, the duration is 40min, and the moisture content of dried noodles is 11% -12% after the drying is completed.
The cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is shown in table 6;
the composition changes of unsaturated fatty acid during the storage of the whole wheat fine dried noodles are shown in Table 7;
the shelf lives of the whole wheat fine dried noodles are shown in Table 8.
Example 2
The whole wheat flour is obtained by mixing 70-90 parts of wheat flour, 10-30 parts of bran and the AH powder of the Australian wheat with the powder yield of 70%. 1000 parts of whole wheat flour, 360 parts of water, 5-30 parts of salt and 0.01 part of EDTA (ethylene diamine tetraacetic acid), and the preparation method of the whole wheat dried noodles is the same as that of the example 1 except that a circular knife with the diameter of 1.25mm is used for slitting;
the cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is shown in table 6;
the composition changes of unsaturated fatty acid during the storage of the whole wheat fine dried noodles are shown in Table 7;
the shelf lives of the whole wheat fine dried noodles are shown in Table 8.
Example 3
The whole wheat flour is obtained by mixing 70-90 parts of wheat flour, 10-30 parts of bran and the AH powder of the Australian wheat with the powder yield of 70%. 1000 parts of whole wheat flour, 360 parts of water, 5-30 parts of salt, 0.002 part of phytic acid and 0.008 part of ethylenediamine tetraacetic acid, and the preparation method of the whole wheat dried noodles is the same as that of the example 1;
the cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is shown in table 6;
the composition changes of unsaturated fatty acid during the storage of the whole wheat fine dried noodles are shown in Table 7;
the shelf lives of the whole wheat fine dried noodles are shown in Table 8.
Example 4
The new wheat 26 is ground into powder, the powder yield is 70%, the wheat flour is 70-90 parts, and the wheat bran is 10-30 parts, and the whole wheat flour is obtained by mixing. 1000 parts of whole wheat flour, 360 parts of water, 5-30 parts of salt, 0.002 part of phytic acid, 0.006 part of sodium phytate and 0.002 part of ethylenediamine tetraacetic acid, and the preparation method of the whole wheat dried noodles is the same as that of example 1;
the cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is shown in table 6;
the composition changes of unsaturated fatty acid during the storage of the whole wheat fine dried noodles are shown in Table 7;
the shelf lives of the whole wheat fine dried noodles are shown in Table 8.
Example 5
The new wheat 26 is ground into powder, the powder yield is 70%, the wheat flour is 70-90 parts, and the wheat bran is 10-30 parts, and the whole wheat flour is obtained by mixing. 1000 parts of whole wheat flour, 360 parts of water, 5-30 parts of salt, 0.004 part of phytic acid, 0.002 part of sodium phytate, 0.003 part of ethylenediamine tetraacetic acid, 0.001 part of ethylenediamine tetraacetic acid and the preparation method of the whole wheat dried noodles is the same as that of example 1 except that a circular knife with the diameter of 1.25mm is used for slitting;
the cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is shown in table 6;
the composition changes of unsaturated fatty acid during the storage of the whole wheat fine dried noodles are shown in Table 7;
the shelf lives of the whole wheat fine dried noodles are shown in Table 8.
Example 6
The new wheat 26 is ground into powder, the powder yield is 70%, the wheat flour is 70-90 parts, and the wheat bran is 10-30 parts, and the whole wheat flour is obtained by mixing. 1000 parts of whole wheat flour, 360 parts of water, 5-30 parts of salt and 0.01 part of sodium phytate, and the preparation method of the whole wheat dried noodles is the same as that of the example 1;
the cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is shown in table 6;
the composition changes of unsaturated fatty acid during the storage of the whole wheat fine dried noodles are shown in Table 7;
the shelf lives of the whole wheat fine dried noodles are shown in Table 8.
Example 7
The wheat flour is prepared by grinding Canadian wheat CWRS into powder with a powder yield of 70%, mixing 70-90 parts of wheat flour and 10-30 parts of bran. 1000 parts of whole wheat flour, 360 parts of water, 5-30 parts of salt and 0.01 part of ethylenediamine tetraacetic acid, wherein the whole wheat dried noodles are prepared by the same method as in the example 1 except that a circular knife with the diameter of 1.25mm is used for slitting;
the cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is shown in table 6;
the composition changes of unsaturated fatty acid during the storage of the whole wheat fine dried noodles are shown in Table 7;
the shelf lives of the whole wheat fine dried noodles are shown in Table 8.
Example 8
The wheat flour is prepared by grinding Canadian wheat CWRS into powder with a powder yield of 70%, mixing 70-90 parts of wheat flour and 10-30 parts of bran. 1000 parts of whole wheat flour, 360 parts of water, 5-30 parts of salt, 0.004 part of sodium phytate and 0.006 part of sodium ethylenediamine tetraacetate, and the preparation method of the whole wheat dried noodles is the same as in example 1 except that a circular knife with the diameter of 1.25mm is used for slitting;
the cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is shown in table 6;
the composition changes of unsaturated fatty acid during the storage of the whole wheat fine dried noodles are shown in Table 7;
the shelf lives of the whole wheat fine dried noodles are shown in Table 8.
Example 9
The wheat flour is prepared by grinding Canadian wheat CWRS into powder with a powder yield of 70%, mixing 70-90 parts of wheat flour and 10-30 parts of bran. 1000 parts of whole wheat flour, 360 parts of water, 5-30 parts of salt, 0.003 part of sodium phytate, 0.004 part of ethylenediamine tetraacetic acid and 0.003 part of ethylenediamine tetraacetic acid, and the preparation method of the whole wheat dried noodles is the same as that of example 1 except that a circular knife with the diameter of 1.25mm is used in slitting;
the cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is shown in table 6;
the composition changes of unsaturated fatty acid during the storage of the whole wheat fine dried noodles are shown in Table 7;
the shelf lives of the whole wheat fine dried noodles are shown in Table 8.
Example 10
The wheat flour is prepared by grinding Canadian wheat CWRS into powder with a powder yield of 70%, mixing 70-90 parts of wheat flour and 10-30 parts of bran. 1000 parts of whole wheat flour, 360 parts of water, 5-30 parts of salt, 0.001 part of phytic acid, 0.002 part of sodium phytate, 0.003 part of ethylenediamine tetraacetic acid, 0.004 part of ethylenediamine tetraacetic acid and the preparation method of the whole wheat dried noodles is the same as that of the example 1;
the cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is shown in table 6;
the composition changes of unsaturated fatty acid during the storage of the whole wheat fine dried noodles are shown in Table 7;
the shelf lives of the whole wheat fine dried noodles are shown in Table 8.
Comparative example 1
The whole wheat flour is obtained by mixing 70-90 parts of wheat flour, 10-30 parts of bran and the AH powder of the Australian wheat with the powder yield of 70%. 1000 parts of whole wheat flour, 360 parts of water and 5-30 parts of salt, and the preparation method of the whole wheat dried noodles is the same as that of the embodiment 1;
the cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is shown in table 6;
the composition changes of unsaturated fatty acid during the storage of the whole wheat fine dried noodles are shown in Table 7;
the shelf lives of the whole wheat fine dried noodles are shown in Table 8.
Comparative example 2
The whole wheat flour is obtained by mixing 70-90 parts of wheat flour, 10-30 parts of bran and the AH powder of the Australian wheat with the powder yield of 70%. 1000 parts of whole wheat flour, 360 parts of water and 5-30 parts of salt, wherein the preparation method of the whole wheat dried noodles is the same as that of the example 1 except that a circular knife with the diameter of 1.25mm is used for slitting;
the cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is similar to that of comparative example 1;
the composition change of unsaturated fatty acid in the storage process of the whole wheat fine dried noodles is similar to that of comparative example 1;
the shelf life of the whole wheat fine dried noodles is similar to that of comparative example 1.
Comparative example 3
The new wheat 26 is ground into powder, the powder yield is 70%, the wheat flour is 70-90 parts, and the wheat bran is 10-30 parts, and the whole wheat flour is obtained by mixing. 1000 parts of whole wheat flour, 360 parts of water and 5-30 parts of salt, and the preparation method of the whole wheat dried noodles is the same as that of the embodiment 1;
the cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is similar to that of comparative example 4;
the composition change of unsaturated fatty acid during storage of the whole wheat fine dried noodles is similar to that of comparative example 4;
the shelf life of the whole wheat fine dried noodles is similar to that of comparative example 4.
Comparative example 4
The new wheat 26 is ground into powder, the powder yield is 70%, the wheat flour is 70-90 parts, and the wheat bran is 10-30 parts, and the whole wheat flour is obtained by mixing. 1000 parts of whole wheat flour, 360 parts of water and 5-30 parts of salt, wherein the preparation method of the whole wheat dried noodles is the same as that of the example 1 except that a circular knife with the diameter of 1.25mm is used for slitting;
the cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is shown in table 6;
the composition changes of unsaturated fatty acid during the storage of the whole wheat fine dried noodles are shown in Table 7;
the shelf lives of the whole wheat fine dried noodles are shown in Table 8.
Comparative example 5
The wheat flour is prepared by grinding Canadian wheat CWRS into powder with a powder yield of 70%, mixing 70-90 parts of wheat flour and 10-30 parts of bran. 1000 parts of whole wheat flour, 360 parts of water and 5-30 parts of salt, and the preparation method of the whole wheat fine dried noodles is the same as that of the example 1.
The cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5.
The change of fatty acid value of the whole wheat fine dried noodles in the storage process is shown in table 6;
the composition changes of unsaturated fatty acid during the storage of the whole wheat fine dried noodles are shown in Table 7;
the shelf lives of the whole wheat fine dried noodles are shown in Table 8.
Comparative example 6
The wheat flour is prepared by grinding Canadian wheat CWRS into powder with a powder yield of 70%, mixing 70-90 parts of wheat flour and 10-30 parts of bran. The whole wheat noodles were prepared in the same manner as in example 1, except that 1000 parts of whole wheat flour, 360 parts of water and 5 to 30 parts of salt were cut by using a circular knife of 1.25 mm.
The cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is similar to that of comparative example 5;
the composition change of unsaturated fatty acid in the storage process of the whole wheat fine dried noodles is similar to that of comparative example 5;
the shelf life of the whole wheat fine dried noodles is similar to that of comparative example 5.
Comparative example 7
The whole wheat flour is obtained by grinding the wheat 168 with the wheat flour yield of 70 percent, 70-90 parts of wheat flour and 10-30 parts of bran. 1000 parts of whole wheat flour, 360 parts of water and 5-30 parts of salt, and the preparation method of the whole wheat fine dried noodles is the same as that of the example 1.
The cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is shown in table 6;
the composition changes of unsaturated fatty acid during the storage of the whole wheat fine dried noodles are shown in Table 7;
the shelf lives of the whole wheat fine dried noodles are shown in Table 8.
Comparative example 8
The whole wheat flour is obtained by mixing ASW powder of Australian wheat, 70-90 parts of wheat flour and 10-30 parts of bran. The whole wheat noodles were prepared in the same manner as in example 1, except that 1000 parts of whole wheat flour, 360 parts of water and 5 to 30 parts of salt were cut by using a circular knife of 1.25 mm.
The cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is similar to that of comparative example 7;
the composition change of unsaturated fatty acid during storage of the whole wheat fine dried noodles is similar to that of comparative example 7;
the shelf life of the whole wheat fine dried noodles is similar to that of comparative example 7.
Comparative example 9
The whole wheat flour is prepared by grinding Jimai No. 17 wheat, wherein the flour yield is 70%, 70-90% of wheat flour and 10-30% of bran. The whole wheat noodles were prepared in the same manner as in example 1, except that 1000 parts of whole wheat flour, 360 parts of water and 5 to 30 parts of salt were cut by using a circular knife of 1.25 mm.
The cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is similar to that of comparative example 7;
the composition change of unsaturated fatty acid during storage of the whole wheat fine dried noodles is similar to that of comparative example 7;
the shelf life of the whole wheat fine dried noodles is similar to that of comparative example 7.
Comparative example 10
Grinding domestic common Bai Mai into powder, wherein the powder yield is 70%, mixing 70-90 parts of wheat flour and 10-30 parts of bran to obtain whole wheat flour. 1000 parts of whole wheat flour, 360 parts of water and 5-30 parts of salt, and the preparation method of the whole wheat fine dried noodles is the same as that of the example 1.
The cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is similar to that of comparative example 7;
the composition change of unsaturated fatty acid during storage of the whole wheat fine dried noodles is similar to that of comparative example 7;
the shelf life of the whole wheat fine dried noodles is similar to that of comparative example 7.
Comparative example 11
The wheat flour is prepared by grinding American wheat NS, wherein the flour yield is 70%, 70-90 parts of wheat flour and 10-30 parts of bran. The whole wheat noodles were prepared in the same manner as in example 1, except that 1000 parts of whole wheat flour, 360 parts of water and 5 to 30 parts of salt were cut by using a circular knife of 1.25 mm.
The cooking loss and the texture characteristics of the whole wheat fine dried noodles are shown in table 3;
the sensory evaluation results of the obtained whole wheat fine dried noodles are shown in table 4;
the hardness changes of the whole wheat fine dried noodles during the soaking process are shown in table 5;
the change of fatty acid value of the whole wheat fine dried noodles in the storage process is similar to that of comparative example 7;
the composition change of unsaturated fatty acid during storage of the whole wheat fine dried noodles is similar to that of comparative example 7;
the shelf life of the whole wheat fine dried noodles is similar to that of comparative example 7.
TABLE 2 Wet gluten content and gelatinization Properties of different wholemeal flours used in different protocols
Table 3 cooking loss and texture characteristics of different versions of whole wheat fine dried noodles
| Cooking loss/% | Hardness/g | Elasticity of | Masticatory properties | |
| Example 1 | 9.44 | 3124 | 0.94 | 1698 |
| Example 2 | 9.45 | 3044 | 0.93 | 1682 |
| Example 3 | 9.41 | 3099 | 0.94 | 1703 |
| Example 4 | 9.45 | 3227 | 0.94 | 1681 |
| Example 5 | 9.48 | 3078 | 0.94 | 1719 |
| Example 6 | 9.42 | 3104 | 0.93 | 1678 |
| Example 7 | 9.30 | 3189 | 0.92 | 1607 |
| Example 8 | 9.26 | 3194 | 0.93 | 1654 |
| Example 9 | 9.25 | 3216 | 0.93 | 1673 |
| Example 10 | 9.31 | 3227 | 0.94 | 1681 |
| Comparative example 1 | 9.47 | 3104 | 0.94 | 1499 |
| Comparative example 2 | 9.45 | 3125 | 0.95 | 1538 |
| Comparative example 3 | 9.48 | 3220 | 0.94 | 1622 |
| Comparative example 4 | 9.41 | 3309 | 0.92 | 1589 |
| Comparative example 5 | 9.29 | 3232 | 0.93 | 1609 |
| Comparative example 6 | 9.26 | 3098 | 0.91 | 1594 |
| Comparative example 7 | 9.77 | 1870 | 0.78 | 1022 |
| Comparative example 8 | 10.58 | 1744 | 0.75 | 891 |
| Comparative example 9 | 9.89 | 3052 | 0.90 | 1621 |
| Comparative example 10 | 9.81 | 2876 | 0.85 | 1342 |
| Comparative example 11 | 9.74 | 2709 | 0.81 | 1245 |
Table 4 sensory evaluation results of different versions of whole wheat fine dried noodles
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Table 5 hardness variation during soaking of different versions of whole wheat noodles
TABLE 6 fatty acid value Change during storage of wholemeal noodles of different protocols
| Storage time | 0 week | For 1 week | For 2 weeks | 3 weeks | 4 weeks of | For 5 weeks | For 6 weeks | 7 weeks | 8 weeks of | 9 weeks of |
| Example 1 | 27.6 | 28.0 | 31.6 | 33.8 | 32.8 | 34.2 | 35.4 | 36.3 | 39.2 | 42.6 |
| Example 2 | 28.5 | 28.8 | 31.3 | 32.9 | 34.4 | 35.9 | 37.8 | 38.1 | 40.0 | 43.5 |
| Example 3 | 28.1 | 28.7 | 31.4 | 33.5 | 34.1 | 34.6 | 36.8 | 37.5 | 39.4 | 42.4 |
| Example 4 | 27.9 | 29.0 | 31.9 | 32.8 | 34.2 | 34.5 | 37.1 | 37.9 | 39.7 | 42.3 |
| Example 5 | 27.8 | 28.9 | 31.8 | 33.3 | 34.5 | 34.9 | 37.0 | 37.7 | 39.6 | 42.1 |
| Example 6 | 28.2 | 28.8 | 31.6 | 33.7 | 34.1 | 34.8 | 36.8 | 37.8 | 39.9 | 41.7 |
| Example 7 | 28.5 | 29.3 | 32.2 | 33.2 | 33.9 | 34.5 | 37.2 | 38.1 | 40.0 | 41.9 |
| Example 8 | 28.3 | 29.1 | 32.0 | 33.2 | 34.3 | 35.2 | 37.4 | 38.2 | 40.3 | 42.4 |
| Example 9 | 28.6 | 29.4 | 32.1 | 33.6 | 34.2 | 35.1 | 36.6 | 37.6 | 39.5 | 42.3 |
| Example 10 | 28.4 | 29.2 | 31.9 | 33.4 | 34.0 | 34.8 | 36.5 | 37.8 | 39.7 | 42.1 |
| Comparative example 1 | 33.4 | 34.6 | 36.9 | 37.5 | 39.1 | 42.6 | 45.9 | 48.1 | 50.2 | 55.0 |
| Comparative example 4 | 34.1 | 34.8 | 36.4 | 37.3 | 38.9 | 41.8 | 46.0 | 48.4 | 50.5 | 54.2 |
| Comparative example 5 | 33.4 | 35.6 | 37.1 | 37.6 | 39.1 | 41.5 | 44.4 | 47.6 | 50.0 | 53.8 |
| Comparative example 7 | 33.7 | 35.8 | 37.5 | 38.0 | 39.2 | 42.1 | 45.3 | 47.9 | 50.3 | 54.3 |
TABLE 7 fatty acid composition changes during storage of wholemeal noodles of different protocols
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Table 8 shelf life of different schemes of whole wheat noodles for accelerated storage
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Claims (4)
1. The whole wheat fine dried noodles are good in soaking resistance and long in shelf life, and are characterized by comprising, by weight, 800-1000 parts of whole wheat flour, 360 parts of water, 5-30 parts of salt and 0.005-0.015 part of metal ion chelating agent; wherein the whole wheat flour is prepared by mixing 70-90 parts of wheat flour and 10-30 parts of bran;
the metal ion chelating agent is at least one of phytic acid, sodium phytate, ethylenediamine tetraacetic acid and sodium ethylenediamine tetraacetate;
the protein mass content of the whole wheat flour is 11-15%, the wet gluten mass content is 25-35%, and the starch gelatinization characteristic is as follows: peak viscosity 1500-1600, valley viscosity 1000-1100, final viscosity 1300-1800, disintegration value 900-1100, and retrogradation value 500-700;
the wheat is Australian wheat AH, canadian wheat CWRS or new wheat 26;
the bran is prepared by extrusion and puffing, and the extrusion parameters are set as follows: the water adding amount is 9%, the temperature of the first partition is 60 ℃, the temperature of the second partition is 150 ℃, and the temperature of the third partition is 150 ℃; crushing the bran after extrusion and puffing, wherein the grain size distribution is D 50 =35~40 μm，D 90 =120~135 μm；
The whole wheat fine dried noodles are prepared by the following method: mixing whole wheat flour, kneading dough, rolling, cutting into strips, and oven drying to obtain whole wheat fine dried noodles; wherein, the procedure of stoving is: the first stage: the temperature is 35 ℃, the humidity is 85%, the cycle frequency is 35Hz, and the duration is 35min; and a second stage: the temperature is 40 ℃, the humidity is 80%, the cycle frequency is 30Hz, and the duration is 35min; and a third stage: the temperature is 45 ℃, the humidity is 75%, the cycle frequency is 35Hz, and the duration is 85min; fourth stage: the temperature is 40 ℃, the humidity is 70%, the cycle frequency is 35Hz, and the duration is 35min; fifth stage: the temperature is 30 ℃, the humidity is 60%, the cycle frequency is 35Hz, and the duration is 40min.
2. The fine dried whole wheat noodles with good bubble resistance and long shelf life according to claim 1, wherein the flour is in a constant temperature and humidity oven with a temperature of 30 ℃ and a relative humidity of 75% for 30min.
3. The fine dried whole wheat noodles with good bubble resistance and long shelf life according to claim 1, wherein the rolling is 2 times of compound rolling and 1 time of single rolling at 2.2mm, 1.8mm, 1.4mm, 1.0mm and 0.6 mm.
4. The fine dried whole wheat noodles with good bubble resistance and long shelf life according to claim 1, wherein the cutter used for cutting the noodles is a square cutter with the thickness of 1.0-3.0 mm or a round cutter with the thickness of 1.25-1.75 mm.
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| JP2022044079A (en) * | 2020-09-07 | 2022-03-17 | 昭和産業株式会社 | Whole wheat flour and wheat flour-containing food made therewith |
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