CN115251297A - Buckwheat noodles and preparation method thereof - Google Patents
Buckwheat noodles and preparation method thereof Download PDFInfo
- Publication number
- CN115251297A CN115251297A CN202210890926.7A CN202210890926A CN115251297A CN 115251297 A CN115251297 A CN 115251297A CN 202210890926 A CN202210890926 A CN 202210890926A CN 115251297 A CN115251297 A CN 115251297A
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- Prior art keywords
- buckwheat
- tartary buckwheat
- flour
- branching enzyme
- parts
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- Pending
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
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- 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
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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
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- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
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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
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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
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Noodles (AREA)
Abstract
The invention relates to buckwheat noodles and a preparation method thereof. The buckwheat noodles are prepared from high-gluten flour, germinated tartary buckwheat flour, vital gluten, edible salt and branching enzyme as main raw materials in parts by mass: 70-80 parts of high-gluten flour, 20-30 parts of germinated tartary buckwheat flour, 2-8 parts of wheat gluten and 0.5-2.0 parts of edible salt, wherein the amount of the branching enzyme is calculated by enzyme activity, and 120-800kU of the branching enzyme is added to each kilogram of mixed powder of the high-gluten flour, the germinated tartary buckwheat flour and the wheat gluten. According to the invention, the buckwheat is subjected to stress germination treatment, so that the anti-nutritional factors can be reduced, the content of functional components can be improved, and in addition, the 1, 4-alpha-glucan branching enzyme is obtained through strain fermentation and is used as a buckwheat noodle raw material for preparing buckwheat noodles, so that the contents of slowly digestible starch and resistant starch can be improved, the retrogradation of instant fresh noodles can be reduced, and the quality of the buckwheat noodles can be further improved.
Description
Technical Field
The invention relates to the field of food processing, in particular to buckwheat noodles and a preparation method thereof.
Background
Tartary buckwheat is one kind of buckwheat, and belongs to the genus Fagopyrum in the family Polygonaceae. The tartary buckwheat planting area is about 30 hectares in China, the annual total yield can reach 30 ten thousand tons, and both the planting area and the yield are the first place in the world. The tartary buckwheat is rich in nutrition and has high nutritive value and medicinal function. Part of starch in the tartary buckwheat can be tightly combined with flavonoid substances to form resistant starch with low digestibility. Due to the existence of the resistant starch, the tartary buckwheat can delay the absorption and utilization of the organism to the sugar on one hand, and can improve the sensitivity of the organism cells to the insulin on the other hand, thereby having the function of reducing the blood sugar. In addition, the tartary buckwheat can also reduce the risk of the body of suffering from high-incidence diseases such as colon cancer, diverticulosis, hemorrhoids and the like. The colon microbial population in human body can also utilize resistant starch to generate short chain fatty acid, promote bile acid excretion and inhibit cholesterol synthesis, so that tartary buckwheat has the function of reducing cholesterol. The tartary buckwheat also contains various flavonoids with the content 30-150 times of that of the common buckwheat, wherein the rutin content accounts for 70-85 percent of the total flavonoids, and in addition, the active substances also contain quercetin, isoquercetin, kaempferol and the like, and the active substances endow the tartary buckwheat with various health care and physiological functions, such as blood sugar reduction, blood fat reduction, oxidation resistance, aging resistance and free radical removal.
The noodles are one of the traditional staple foods in China, and the fine dried noodles are the most common form of noodles and have the characteristics of easy storage and transportation. At present, the types of noodles on the market are numerous, but the noodles are single in form and small in diversity and are not attractive to consumers. Therefore, the addition of the coarse cereals such as buckwheat, oat, barley and the like which are rich in bioactive substances and dietary fibers into the noodles has important practical significance for improving the nutrition of products and improving the utilization rate of the coarse cereals. However, gluten protein content in tartary buckwheat is low, a gluten network structure cannot be formed, and the noodles have high quality but low nutritional quality due to low addition amount; higher addition increases the nutrition, but decreases the quality, such as easy breaking and difficult forming. In addition, researches show that the buckwheat contains anti-nutritional factors such as tannin, phytic acid, protease inhibitors and the like, so that the buckwheat protein has low digestibility and low bioavailability. Meanwhile, protease inhibitors in buckwheat can cause allergic reactions.
One direction of noodle development at the present stage is convenience, and the instant wet noodles prepared by curing treatment not only have good convenience, but also can keep good taste of the noodles. However, the retrogradation of noodles in cold storage and freezing treatment is inevitable and is a major bottleneck in the development of instant noodles, so that the aging of noodles is often alleviated by adjusting the composition of noodles, such as adding polysaccharides, phosphates and the like, and although these additions can alleviate the aging, they can also bring other side effects to noodles, such as changing the flavor, texture and the like of noodles.
Disclosure of Invention
The invention aims to solve the technical problem of providing buckwheat noodles and a preparation method thereof aiming at the defects of the prior art.
In order to realize the purpose of the invention, the technical scheme adopted by the invention is as follows:
the buckwheat noodles comprise high gluten flour, germinated tartary buckwheat flour, vital gluten, edible salt and branching enzyme as main raw materials in parts by mass: 70-80 parts of high-gluten flour, 20-30 parts of germinated tartary buckwheat flour, 2-8 parts of wheat gluten and 0.5-2.0 parts of edible salt, wherein the amount of the branching enzyme is calculated by enzyme activity, and 120-800kU of the branching enzyme is added into each kilogram of mixed powder of the high-gluten flour, the germinated tartary buckwheat flour and the wheat gluten.
According to the scheme, the germinated tartary buckwheat powder is prepared by germinating tartary buckwheat under the stress of ultrasound and irradiation. Specifically, the sprouted tartary buckwheat powder is obtained by performing primary culture and sprouting on tartary buckwheat, performing ultrasonic treatment, continuously culturing, and then performing irradiation stress and germination culture.
According to the scheme, after the radiation stress germination culture, the continuous culture is carried out for a period of time.
According to the scheme, the ultrasonic treatment time is 3-10min.
According to the scheme, the irradiation stress is60Co irradiation stress treatment, wherein the irradiation dose is 100-600Gy.
According to the scheme, the culture conditions are 25-30 ℃ and 85-95% of relative humidity.
According to the scheme, the polyphenol content of the prepared buckwheat noodles is 5-10mg/g.
According to the scheme, the sum of the slowly digestible starch and the resistant starch of the prepared buckwheat noodles is 25-45%.
In the above scheme, the branching enzyme comprises 1, 4-alpha-glucan branching enzyme.
According to the scheme, the branching enzyme is mainly prepared by transforming bifidobacterium longum and bacillus subtilis, and the bacteria activity ratio is 1:7-10, the activation temperature of the bacteria is 30-40 ℃, the activation time is 10-25min, and the concentration of the activated bacteria is 108-1010CFU/mL, and the enzyme activity of the 1, 4-alpha-glucan branching enzyme in the activated conversion solution is 50-100U/mg.
A preparation method of buckwheat noodles comprises the following steps: mixing high gluten flour, germinated tartary buckwheat flour, wheat gluten, edible salt and branching enzyme raw materials uniformly, adding 40-60wt% of water, kneading the mixture in vacuum for 20-30min, curing for 30-40min, then curing in boiling water after extrusion at normal temperature, draining, bagging, refrigerating or freezing.
According to the scheme, the germinated tartary buckwheat powder is prepared by an ultrasonic irradiation stress method. The preparation process mainly comprises the following steps: selecting full tartary buckwheat, cleaning with water, and soaking for 5-10h; after soaking, fishing out the tartary buckwheat, spreading the tartary buckwheat, and primarily culturing the tartary buckwheat in an incubator at the temperature of 25-30 ℃ and the relative humidity of 85-95% until the tartary buckwheat sprouts; taking out after the culture is finished, carrying out ultrasonic treatment for 3-10min, and putting into an incubator to continue culturing for 24-36h; then taking out and placing at normal temperature60Co irradiation stress treatment is carried out, the irradiation dose is 100-600Gy, and then the culture is continued in an incubator for 24-48h; drying and pulverizing germinated semen Fagopyri Esculenti, sieving with 80-150 mesh sieve, and making into noodles.
According to the scheme, the volume of the water for soaking is 3-5 times of the weight of the buckwheat, and the water temperature is controlled at 25-30 ℃.
According to the scheme, the ultrasonic frequency is 28kHz, and the ultrasonic time is 3-10min.
According to the scheme, the branching enzyme is mainly 1, 4-alpha-glucan branching enzyme.
According to the scheme, the branching enzyme is mainly prepared by transforming bifidobacterium longum and bacillus subtilis, and the bacteria activity ratio is 1:7-10. The activation temperature of the bacteria is 30-40 deg.C, the activation time is 10-25min, and the concentration of the activated bacteria is 108-1010CFU/mL, and the enzyme activity of the 1, 4-alpha-glucan branching enzyme in the activated conversion solution is 50-100U/mg.
According to the scheme, the curing conditions are as follows: the temperature is 35 ℃ and the humidity is 85 percent.
According to the scheme, the refrigeration temperature is 0-4 ℃.
The tartary buckwheat has good health care effect, and the addition of the tartary buckwheat has important practical significance for improving the nutrition of the product and the utilization rate of coarse cereals. However, gluten protein in the tartary buckwheat is low in content, and a gluten network structure cannot be formed, so that the quality is reduced, and the tartary buckwheat is easy to break and difficult to form. In addition, researches show that the buckwheat contains anti-nutritional factors such as tannin, phytic acid and protease inhibitors, so that part of the nutritional factors are absorbed relatively low.
According to the invention, the stress germination treatment is carried out on the buckwheat, so that the anti-nutritional factors can be reduced, the content of functional components can be improved, in addition, the 1, 4-alpha-glucan branching enzyme is obtained through strain fermentation, and the obtained product is used as a buckwheat noodle raw material for preparing buckwheat noodles, so that the contents of slowly digestible starch and resistant starch can be improved, the retrogradation of instant fresh noodles can be reduced, and the quality of the buckwheat noodles can be further improved.
Specifically, the method comprises the following steps: according to the invention, endogenous seed enzymes in the seeds are activated through germination stress treatment, and the biochemical and physical properties are remarkably changed. For example, starch, protein, etc. inside the seeds can be hydrolyzed into small molecular compounds by activating hydrolytic enzymes such as amylase and protease, thereby improving the nutritional value and processing characteristics of buckwheat. In addition, the content of bioactive compounds such as small molecular sugar, free amino acids, vitamins, and polyphenol compounds such as flavone is increased, and the level of anti-nutritional factors in the seeds is reduced.
The enzyme has the advantages of safety, substrate selectivity, product specificity and the like. Their most prominent advantage is that they do not destroy the original flavor of the food and are also of great concern. The 1, 4-alpha-glucan branching enzyme prepared by bacterial strain fermentation can act on starch to reduce alpha 1 → 4 connection and increase the proportion of branched chains and short chains, so that the modified noodles have higher proportion of slowly-digested starch and resistant starch and reduced retrogradation characteristics. Therefore, the invention can improve the contents of slowly digested starch and resistant starch and reduce the retrogradation of instant fresh noodles by adding the 1, 4-alpha-glucan branching enzyme into the noodles. In addition, the combination of the 1, 4-alpha-glucan branching enzyme and the extrusion technology can also make the processed noodles to present a porous structure, and further improve the rehydration and palatability. It also can shorten cooking time and improve elasticity of noodle.
The invention has the beneficial effects that:
according to the invention, through carrying out irradiation stress germination treatment on the buckwheat, the content of functional components is obviously increased, the anti-nutritional factors are reduced, and through adding the branching enzyme into the flour, the contents of slowly digestible starch and resistant starch can be improved, the aging of the noodles is slowed down, the retrogradation of the instant fresh noodles is reduced, and the quality of the buckwheat noodles is improved.
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
Mixing 70 parts of high gluten flour, 30 parts of germinated tartary buckwheat flour, 8 parts of wheat gluten, 1.0 part of edible salt and branching enzyme (120 kU/kg mixed powder) uniformly, adding 40% of water, kneading the mixture in vacuum for 30min, curing the mixture for 30-40min at the temperature of 35 ℃ and the humidity of 85%, then curing the mixture in boiling water after extruding the mixture at normal temperature, draining the water, bagging the obtained product at 4 ℃ and storing or freezing the obtained product.
The germination process of radix Et rhizoma Fagopyri Tatarici mainly comprises selecting plump radix Et rhizoma Fagopyri Tatarici, washing with water, soaking in a container for 5-10 hr, adding waterThe volume is 3-5 times of the buckwheat, and the water temperature is 25-30 ℃; after soaking, fishing out the tartary buckwheat, flatly paving the tartary buckwheat in a germination tray, and culturing for 24 hours in an incubator with the temperature of 30 ℃ and the relative humidity of 85-95%; taking out after the culture is finished, carrying out ultrasonic treatment in ultrasonic equipment for 3min, wherein the ultrasonic frequency is 28kHz, and putting into an incubator after the ultrasonic treatment is finished to continue culturing for 24h; taking out germinated tartary buckwheat and placing at normal temperature60Co irradiation stress treatment is carried out, the irradiation dose is 600Gy, and then the culture is continued in an incubator for 48h; drying and pulverizing the germinated buckwheat after culturing, and sieving with 80-150 mesh sieve.
The branching enzyme is mainly prepared by transforming bifidobacterium longum and bacillus subtilis, and the ratio of the activity of the branching enzyme to the activity of the bifidobacterium longum is 1:7, the activation temperature of the bacteria is 30-40 ℃, the activation time is 10min, and the concentration of the activated bacteria is 108CFU/mL, 1, 4-alpha-glucan branching enzyme activity after conversion was 50U/mg.
Example 2
Mixing 80 parts of high gluten flour, 20 parts of germinated tartary buckwheat flour, 3 parts of wheat gluten, 0.5 part of edible salt and branching enzyme (800 kU/kg mixed powder) uniformly, adding 50% of water, kneading in vacuum for 20min, curing at 35 ℃ and 85% of humidity for 30-40min, extruding at normal temperature, curing in boiling water, draining, bagging and storing or freezing at 4 ℃.
The germination treatment process of the tartary buckwheat mainly comprises the following steps of selecting full tartary buckwheat grains, washing the full tartary buckwheat grains with water, then soaking the full tartary buckwheat grains in a container for 10 hours, adding water with the volume being 3-5 times of the buckwheat mass, and keeping the water temperature at 25-30 ℃; after soaking, fishing out radix Et rhizoma Fagopyri Tatarici, spreading in germination dish, and culturing in incubator with 30 deg.C and relative humidity of 85-95% for 24 hr; taking out after the culture is finished, carrying out ultrasonic treatment in ultrasonic equipment for 10min, wherein the ultrasonic frequency is 28kHz, and putting into an incubator after the ultrasonic treatment for continuous culture for 36h; taking out germinated tartary buckwheat and placing at normal temperature60Co irradiation stress treatment is carried out, the irradiation dose is 100Gy, and then the culture is continued in an incubator for 48h; drying and pulverizing the germinated buckwheat after the culture, and sieving the pulverized germinated buckwheat with a sieve of 80-150 meshes.
The branching enzyme is mainly prepared by transforming bifidobacterium longum and bacillus subtilis, and the ratio of the activity of the branching enzyme to the activity of the bifidobacterium longum is 1:10. of the bacteriumThe activation temperature is 30-40 deg.C, the activation time is 10-25min, and the concentration of activated thallus is 109CFU/mL, 1, 4-alpha-glucan branching enzyme activity after conversion was 75U/mg.
Example 3
Uniformly mixing 75 parts of high gluten flour, 25 parts of germinated tartary buckwheat flour, 6 parts of wheat gluten, 0.9 part of edible salt and branching enzyme (400 kU/kg mixed powder), adding 60% of water, kneading in vacuum for 25min, curing at the temperature of 35 ℃ and the humidity of 85% for 30-40min, extruding at normal temperature, curing in boiling water, draining, bagging and storing at 4 ℃ or freezing.
The germination treatment process of the tartary buckwheat mainly comprises the following steps of selecting full tartary buckwheat grains, cleaning the full tartary buckwheat grains with water, then putting the washed full tartary buckwheat grains into a container to be soaked for 8 hours, adding water with the volume being 3-5 times of the buckwheat mass, and keeping the water temperature at 25-30 ℃; after soaking, fishing out the tartary buckwheat, flatly paving the tartary buckwheat in a germination tray, and culturing for 24 hours in an incubator with the temperature of 30 ℃ and the relative humidity of 85-95%; taking out after the culture is finished, carrying out ultrasonic treatment in ultrasonic equipment for 8min, wherein the ultrasonic frequency is 28kHz, and putting into an incubator after the ultrasonic treatment for continuous culture for 30h; taking out germinated tartary buckwheat and placing at normal temperature60Co irradiation stress treatment is carried out, the irradiation dose is 300Gy, and then the culture is continued in an incubator for 24 hours; drying and pulverizing the germinated buckwheat after the culture, and sieving the pulverized germinated buckwheat with a sieve of 80-150 meshes.
The branching enzyme is mainly prepared by transforming bifidobacterium longum and bacillus subtilis, and the ratio of the activity of the branching enzyme to the activity of the bifidobacterium longum is 1:8. the activation temperature of the bacteria is 30-40 deg.C, the activation time is 10-25min, and the concentration of the activated bacteria is 1010CFU/mL, and the enzyme activity of the 1, 4-alpha-glucan branching enzyme after conversion is 85U/mg.
Example 4
Mixing 78 parts of high gluten flour, 22 parts of germinated tartary buckwheat flour, 2 parts of wheat gluten, 1.0 part of edible salt and branching enzyme (700 kU/kg mixed powder) uniformly, adding 50% of water, kneading in vacuum for 30min, curing at the temperature of 35 ℃ and the humidity of 85% for 30-40min, extruding at normal temperature, curing in boiling water, draining, bagging and storing at 4 ℃ or freezing.
The germination process of radix Et rhizoma Fagopyri Tatarici mainly comprises selecting plump radix Et rhizoma Fagopyri Tatarici, washing with water, and placing into a containerSoaking for 10h, adding water with volume 3-5 times of buckwheat weight, and water temperature 25-30 deg.C; after soaking, fishing out the tartary buckwheat, flatly paving the tartary buckwheat in a germination tray, and culturing for 24 hours in an incubator with the temperature of 30 ℃ and the relative humidity of 85-95%; taking out after the culture is finished, carrying out ultrasonic treatment in ultrasonic equipment for 10min, wherein the ultrasonic frequency is 28kHz, and putting into an incubator after the ultrasonic treatment for continuous culture for 36h; taking out germinated tartary buckwheat and placing at normal temperature60Co irradiation stress treatment is carried out, the irradiation dose is 500Gy, and then the culture is continued in an incubator for 24 hours; drying and pulverizing the cultured germinated buckwheat, and sieving with 80-150 mesh sieve.
The branching enzyme is mainly prepared by transforming bifidobacterium longum and bacillus subtilis, and the bacteria activity ratio of the branching enzyme is 1:10. the activation temperature of the bacteria is 30-40 deg.C, the activation time is 10-25min, and the concentration of the activated bacteria is 109CFU/mL, and the enzyme activity of the 1, 4-alpha-glucan branching enzyme after conversion is 50-75U/mg.
Comparative example 1
Mixing 100 parts of high gluten flour and 1.0 part of edible salt, adding 40 parts of water, kneading under vacuum for 30min, aging at 35 deg.C and 85% humidity for 30-40min, squeezing at room temperature, aging in boiling water, draining, bagging at 4 deg.C, and storing or freezing.
Comparative example 2
Mixing 70 parts of high gluten powder, 30 parts of tartary buckwheat powder, 5 parts of wheat gluten powder and 1.0 part of edible salt uniformly, adding 40 parts of water, kneading the mixture in vacuum for 30min, curing the mixture at the temperature of 35 ℃ and the humidity of 85% for 30-40min, then curing the mixture in boiling water after extruding at normal temperature, draining the water, bagging the water and storing or freezing the water at the temperature of 4 ℃.
Comparative example 3
Mixing 70 parts of high gluten flour, 30 parts of common germinated tartary buckwheat flour, 8 parts of wheat gluten and 1.0 part of edible salt uniformly, adding 40 parts of water, kneading the dough in vacuum for 30min, curing the dough at the temperature of 35 ℃ and the humidity of 85% for 30-40min, then extruding the dough at normal temperature, curing the dough in boiling water, draining the water, bagging the cooked dough at the temperature of 4 ℃ and storing or freezing the cooked dough.
Comparative example 4
Mixing 100 parts of high gluten flour, 1 part of edible salt and branching enzyme (500 kU/kg mixed powder) uniformly, adding 40 parts of water, kneading the mixture in vacuum for 30min, curing the mixture at the temperature of 35 ℃ and the humidity of 85% for 30-40min, then extruding the mixture at normal temperature, curing the mixture in boiling water, draining the water, bagging the water, and storing or freezing the water at the temperature of 4 ℃.
The contents of phytic acid, flavone, slowly digestible starch and resistant starch (S + R) in the noodles of examples and comparative examples were measured for enthalpy values, and the evaluation results are shown in the following table 1:
TABLE 1 index relating to noodles
| Name (R) | Phytic acid content/(mg/g) | Flavone content/(mg/g) | S+R/(％) | enthalpy/(J/g) |
| Example 1 | 2.36 | 9.12 | 25.89 | 0.753 |
| Example 2 | 1.26 | 5.66 | 30.56 | 0.759 |
| Example 3 | 1.89 | 7.89 | 45.26 | 0.521 |
| Example 4 | 1.89 | 6.59 | 40.14 | 0.569 |
| Comparative example 1 | 1.05 | 0.05 | 10.32 | 7.325 |
| Comparative example 2 | 4.32 | 2.56 | 15.23 | 6.691 |
| Comparative example 3 | 4.01 | 2.98 | 18.36 | 5.692 |
| Comparative example 4 | 1.11 | 0.10 | 20.56 | 3.959 |
The enthalpy value reflects the rising condition, and the lower the enthalpy value is, the lower the regeneration is difficult.
The comparison shows that the process formula disclosed by the invention can improve functional substances, increase the contents of slowly digestible starch and resistant starch, reduce the contents of resistant nutrients and reduce the aging and retrogradation of the noodles.
Claims (10)
1. A buckwheat noodle, which is characterized in that: the main raw materials comprise high-gluten flour, germinated tartary buckwheat flour, vital gluten, edible salt and branching enzyme, and the high-gluten flour comprises the following components in parts by mass: 70-80 parts of high-gluten flour, 20-30 parts of germinated tartary buckwheat flour, 2-8 parts of wheat gluten and 0.5-2.0 parts of edible salt, wherein the amount of the branching enzyme is calculated by enzyme activity, and 120-800kU of the branching enzyme is added into each kilogram of mixed powder of the high-gluten flour, the germinated tartary buckwheat flour and the wheat gluten.
2. The buckwheat noodles according to claim 1, wherein: the germinated tartary buckwheat powder is prepared by germinating tartary buckwheat under the stress of ultrasound and irradiation.
3. The buckwheat noodles according to claim 1, wherein: the sprouted tartary buckwheat powder is obtained by performing primary culture and sprouting on tartary buckwheat, performing ultrasonic treatment, continuously culturing, and then performing irradiation stress germination culture.
4. The buckwheat noodles according to claim 2 or 3, wherein: the ultrasonic treatment time is 3-10min; the irradiation stress is60Co irradiation stress treatment is carried out, and the irradiation dose is 100-600Gy; after the radiation stress germination culture, the continuous culture is carried out for a period of time.
5. The buckwheat noodles according to claim 3, wherein: the culture conditions are 25-30 ℃ and 85-95% of relative humidity.
6. The buckwheat noodles according to claim 1, wherein: the buckwheat noodle has polyphenol content of 5-10mg/g; the buckwheat noodle has a total of slowly digestible starch and resistant starch of 25-45%.
7. The buckwheat noodles according to claim 1, wherein: the branching enzyme comprises a 1, 4-alpha-glucan branching enzyme.
8. The buckwheat noodles according to claim 7, wherein: the branching enzyme is prepared by transforming bifidobacterium longum and bacillus subtilis, and the bacteria activity ratio is 1:7-10; the activation temperature of the bacteria is 30-40 deg.C, the activation time is 10-25min, and the concentration of the activated bacteria is 108-1010CFU/mL, and the enzyme activity of the 1, 4-alpha-glucan branching enzyme in the activated conversion solution is 50-100U/mg.
9. A method for producing buckwheat noodles according to claim 1, characterized in that: the method comprises the following steps: mixing high gluten flour, germinated tartary buckwheat flour, wheat gluten, edible salt and branching enzyme raw materials uniformly, adding 40-60wt% of water, kneading the mixture in vacuum for 20-30min, curing for 30-40min, then curing in boiling water after extrusion at normal temperature, draining, bagging, refrigerating or freezing.
10. The method of claim 9, wherein: the sprouted tartary buckwheat powder is prepared by an ultrasonic irradiation stress method. The preparation process mainly comprises the following steps: selecting full tartary buckwheat, cleaning with water, and soaking for 5-10h; after soaking, fishing out the tartary buckwheat, spreading the tartary buckwheat, and primarily culturing the tartary buckwheat in an incubator at the temperature of 25-30 ℃ and the relative humidity of 85-95% until the tartary buckwheat sprouts; taking out after the culture is finished, carrying out ultrasonic treatment for 3-10min, and placing into an incubator for continuous culture for 24-36h; then taking out and placing at normal temperature60Co irradiation stress treatment is carried out, the irradiation dose is 100-600Gy, and then the culture is continued in an incubator for 24-48h; drying and pulverizing germinated semen Fagopyri Esculenti, sieving with 80-150 mesh sieve, and making into noodles.
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