CN115736178B

CN115736178B - Preparation method of triticale instant wet noodles and triticale whole-powder instant wet noodles

Info

Publication number: CN115736178B
Application number: CN202211421308.4A
Authority: CN
Inventors: 洪静; 郭婉雪; 郑学玲; 刘翀; 李利民
Original assignee: Henan University of Technology
Current assignee: Henan University of Technology
Priority date: 2022-11-11
Filing date: 2022-11-11
Publication date: 2024-04-09
Anticipated expiration: 2042-11-11
Also published as: CN115736178A

Abstract

The invention discloses a preparation method of a triticale instant wet noodle and a triticale whole-powder instant wet noodle, which solves the problems of high stewing loss, lack of nutrition, serious nutrition loss and reduced eating quality of the instant wet noodle. The technical scheme comprises the following steps: adding salt water into triticale powder and triticale whole powder, then making into noodles by dough mixing, proofing, tabletting and slitting, steaming the noodles, boiling, then taking out, draining, pickling, spraying oil, vacuum packaging, sterilizing in a high-pressure steam sterilizing pot, and storing in a refrigerator. The method of steaming before microwave is not only beneficial to reducing the steaming loss and nutrient loss of the instant wet noodles, but also can improve the content of slow digestion starch and resistant starch of the instant wet noodles and reduce the glycemic index, thus obtaining the triticale instant wet noodles and the triticale full-powder instant wet noodles which are rich in nutrition and smooth and chewy in noodles.

Description

Preparation method of triticale instant wet noodles and triticale whole-powder instant wet noodles

Technical Field

The invention belongs to the technical field of food processing, relates to a preparation method of fresh and wet cooked noodles, and in particular relates to a preparation method for producing triticale instant wet noodles and triticale whole-powder instant wet noodles.

Background

The instant wet noodles are used as noodles which are not fried, fresh-keeping and moisturizing, have the characteristics of balanced nutrition, time saving and convenience, and lead a new stream of quick foods with unique charm. Research shows that compared with common wheat, the black wheat has higher nutritive value, the black wheat cortex and embryo mainly comprises dietary fiber, protein, fat, starch, mineral substances and various microelements, the endosperm is rich in protein and starch, 30% -50% of the cortex is dietary fiber, about 14% is high-quality protein, folic acid, vitamin E, vitamin B, polyphenol, flavone, anthocyanin, ferulic acid and most mineral substances in the seeds mainly exist in the cortex and embryo, and account for more than 8% of the total mass of the seeds, wherein the contents of polyphenol, flavone and anthocyanin are coarse bran, fine bran and flour in sequence from high to low. Ferulic acid can play an antithrombotic role by inhibiting platelet aggregation and an antilipemic role by inhibiting cholesterol synthesis; the polyphenol not only can inhibit the activity of alpha-amylase so as to reduce the digestibility of starch and control the increase of blood sugar, but also can play a role in resisting oxidation through the structure of phenolic hydroxyl; the flavonoid substances can effectively inhibit the generation of free radicals and play an antioxidant role; the soluble dietary fiber can reduce the cholesterol content and effectively prevent hypertension, and the insoluble dietary fiber can promote intestinal peristalsis to increase the satiety of a human body, so that the consumption of foods with high heat and high energy and the like is reduced. The triticale has similar nutrition components with rye, and has processing property of common wheat, and can be used for preparing common flour products with healthy nutrition, but the loss of the nutrition components can be caused in the processing process. The instant wet noodles prepared from the triticale flour/the triticale whole flour not only accord with pursuit of people on healthy life, but also have the characteristics of simplicity and convenience.

At present, a method for manufacturing concentrated fine dried noodles is researched for triticale noodles at home and abroad. The presently disclosed processing method for triticale noodles mainly comprises the following steps: CN 115005370A discloses a hypoglycemic fine dried noodles containing traditional Chinese medicine extract, which is prepared by mixing black wheat flour, black green bean powder, red bean powder, quinoa powder, kelp concentrated powder, resistant dextrin and traditional Chinese medicine extract powder. CN 110897085a discloses a method for preparing nutritional black noodles, which comprises the steps of preparing dough from black wheat flour, black corn flour, compound phosphate and adenophora root powder by batch decompression and dough kneading, repeatedly fermenting at low temperature and standing at normal temperature to generate a large number of air holes, and then performing secondary extrusion curing process to obtain the nutritional black noodles. CN 110810724A discloses a wheat noodle and its preparation method, the wheat flour, the rye flour, the salt, the alkali and the water are mixed, stirred and extruded to form, the wheat noodle is prepared by steaming and drying by steam, CN 108236074A discloses a selenium-rich triticale nutrition fine dried noodle and its preparation process, the selenium-rich triticale flour, the spinach powder, the hericium erinaceus powder, the pleurotus nebrodensis powder, the carrot powder, the walnut powder, the purple cabbage powder, the broccoli powder, the lotus root powder, the concentrated whey protein powder, the black fungus powder, the iodized salt and the edible alkali are mixed, and then the dough is kneaded, cured, tableted, dried and packaged. At present, the research on instant wet noodles at home and abroad is mainly focused on an improved treatment method for raw materials. The processing method of the instant wet noodles mainly comprises the following steps: CN 111149992a discloses an instant wet noodle, which is prepared by compounding glycerol monolaurate and glucono-delta-lactone and then combining a low-temperature plasma cold sterilization technology, so that the shelf life of the instant wet noodle under normal temperature condition is prolonged. CN 110367456A discloses a method for preserving instant wet noodles, which prolongs the shelf life by adding lysozyme.

Steaming is a process of transferring heat from food by steam and is widely used in some food production processes. The invention patent ZL 202111215778.0 discloses application of steamed and cured noodles. The microwave is electromagnetic wave with the frequency of 300 MHz-300 GHz, and can better maintain the nutrition quality of food. The invention patent ZL201910202487.4 discloses application of microwave sterilization, 201911246831.6 discloses triticale fine dried noodles, but none of the patents relates to preparation of triticale instant wet noodles and triticale whole-powder instant wet noodles by combination of steaming and microwaves.

The disadvantages of these methods are:

(1) Excessive additives increase the cost and processing time;

(2) The process flow is complex, the cost is increased, and the industrial continuous production is not facilitated;

(3) At present, most of triticale noodles are mixed with other flour, so that the nutritional value is not rich in triticale whole flour, and the loss of nutritional ingredients and antioxidation ingredients is serious when the triticale noodles are cooked;

(4) The noodles prepared from the triticale are mainly dried noodles, the flavor, the quality and the nutritional value of the noodles are greatly reduced by dehydration and drying, the cooking and boiling time is long, and the eating convenience is far less than that of instant wet noodles.

Disclosure of Invention

In order to overcome the defects and shortcomings of the prior art, the invention aims to provide a preparation method for producing triticale instant wet noodles and triticale whole-powder instant wet noodles, which is different from other processing modes, wherein the processing modes of steaming and microwaves are combined in the processing process, so that the obtained instant wet noodles have low steaming loss rate, the loss of nutritional ingredients is reduced, the enrichment of bioactive ingredients in the instant wet noodles is greatly increased, the content of resistant starch is increased, and the application value is increased; the process is simple and easy to realize and operate.

The preparation method of the triticale instant wet noodles is characterized by comprising the following steps of:

(a 1) and face: dissolving salt into water to form brine, and pouring the brine into the triticale flour to obtain uniform flour batting;

(a 2) proofing: placing the flour batting obtained in the step (a 1) in an incubator for proofing;

(a 3) slitting: extruding the flour batting obtained in the step (a 2) through a pasta pressing machine and then slitting;

(a 4) cooking: steaming the noodles obtained in the step (a 3) firstly and then carrying out microwave treatment;

(a 5) pickling: soaking the noodles obtained in the step (a 4) in a lactic acid-sodium lactate buffer solution;

(a 6) oil spraying: spraying edible oil on the noodles obtained in the step (a 5);

(a 7) vacuum packaging: vacuum packaging the noodles obtained in the step (a 6);

(a 8) sterilization: and (3) placing the noodles obtained in the step (a 7) into an autoclave for sterilization.

The dough is mixed by adopting speed changing and dough mixing, and is stirred for 2-3min after being stirred for 4-5min quickly, wherein 200g of triticale flour, 1-4g of salt and 64-68g of water are adopted;

the proofing condition in the step (a 2) is as follows: the proofing temperature is 25-30 ℃, and the proofing time is 15-30min;

extruding the dough by using a pasta press to press the dough, and compounding and calendaring the primarily formed dough sheet for 4-6 times under the rolling distance of 3.00mm of the pasta press;

the slitting step (a 3) is to select a square knife with the thickness of 2mm to 3mm to perform slitting when the thickness of the dough sheet reaches about 1 mm to 1.5 mm;

the cooking mode of the step (a 4) is that the noodles are steamed for 1-3min and then put into boiling water for microwave for 1-3min;

the pickling condition in the step (a 5) is that the pickling is carried out in a buffer solution with the pH value of 2-3 for 90-120s;

the oil injection quantity in the step (a 6) is 4% -6% of the mass of the noodles;

the air suction time of the vacuum package in the step (a 7) is 2-6s, and the heat sealing power is 80w;

the sterilization condition in the step (a 8) is that the temperature is 95-110 ℃ and the time is 8-20min.

The preparation method of the triticale whole flour instant wet noodles is characterized by comprising the following steps of:

(b 1) and surface: dissolving salt into water to form salt water, and pouring the salt water into the whole triticale powder to obtain uniform flour batting;

(b 2) proofing: placing the flour batting obtained in the step (b 1) in an incubator for proofing;

(b 3) slitting: extruding the flour batting obtained in the step (b 2) through a pasta pressing machine and then slitting;

(b 4) cooking: steaming the noodles obtained in the step (b 3) and then carrying out microwave treatment;

(b 5) pickling: soaking the noodles obtained in the step (b 4) in a lactic acid-sodium lactate buffer solution;

(b 6) oil spraying: spraying edible oil on the noodles obtained in the step (b 5);

(b 7) vacuum packaging: vacuum packaging the noodles obtained in the step (b 6);

(b 8) sterilization: and (3) placing the noodles obtained in the step (b 7) into an autoclave for sterilization.

The preparation method of the whole triticale powder comprises the following steps of: cleaning and mixing triticale seeds, pulverizing to obtain bran, secondary powder and flour, superfine pulverizing the bran and secondary powder, sieving with a 70-mesh sieve, and mixing with triticale powder;

the dough is mixed by speed change and dough mixing, and is stirred quickly for 4-5min and then stirred slowly for 2-3min, wherein 200g of whole triticale powder, 1-4g of salt and 80-84g of water are adopted in the dough mixing step (b 1);

the proofing condition in the step (b 2) is as follows: the proofing temperature is 25-30 ℃, and the proofing time is 15-30min;

extruding the dough by using a pasta press to press the dough, and carrying out compound rolling on the primarily formed dough sheet for 4-6 times under the rolling distance of 3.00mm of the pasta press;

the slitting step (b 3) is to select a square knife with the thickness of 2mm to 3mm to perform slitting when the thickness of the dough sheet reaches about 1 mm to 1.5 mm;

the cooking mode in the step (b 4) is that the noodles are steamed for 1-3min and then put into boiling water for microwave for 1-3min;

the pickling condition in the step (b 5) is that the pickling is carried out in a buffer solution with the pH value of 2-3 for 90-120s;

the oil injection quantity in the step (b 6) is 4% -6% of the mass of the noodles;

the air suction time of the vacuum package in the step (b 7) is 2-6s, and the heat sealing power is 80w;

the sterilization condition in the step (b 8) is that the temperature is 95-110 ℃ and the time is 8-20min. Compared with the prior art, the invention has the following advantages and beneficial effects:

(1) The instant wet noodles are prepared from the whole triticale powder, active substances are mainly concentrated in the cortex, and less active substances are contained in endosperm, the method adopts a mode of steaming firstly and then carrying out microwave, the damage degree of steaming to the starch structure is small, the decomposition of starch is hindered, the content of resistant starch is increased when the cooked instant wet noodles are cooled and regenerated, the steaming loss rate of the instant wet noodles is greatly reduced, the contents of slow digestion starch and resistant starch are higher, the effect is obvious, the high content of resistant starch is beneficial to reducing the blood sugar value, and the loss of substances such as polyphenol, flavone and anthocyanin can be effectively reduced by steaming firstly and then carrying out microwave; the invention adopts the whole black wheat flour to improve the functional property of the instant wet noodles, the polyphenol can inhibit the activity of alpha-amylase so as to reduce the digestibility of starch and control the increase of blood sugar, excessive free radicals can cause oxidative damage of biomacromolecules to improve the risk of chronic diseases, and the polyphenol and flavone can remove the free radicals through the structure of phenolic hydroxyl groups to play a role in resisting oxidation so as to reduce the risk of chronic diseases.

(2) According to the invention, the instant wet noodles are prepared by adopting the whole black wheat flour, so that the content of resistant starch and dietary fiber is increased, and the resistant starch and the dietary fiber can be fermented by microorganisms in large intestine to release substances such as short chain fatty acid and the like so as to prevent colon cancer; dietary fiber can reduce blood lipid and promote intestinal peristalsis to reduce metabolic syndrome;

(3) Compared with the black wheat fine dried noodles and the fresh noodles, the instant wet noodles prepared from the black wheat full powder have the advantages of short rehydration time, convenience in carrying and smooth mouthfeel, are prepared foods with convenient nutrition, and more accord with the living concepts of people at present.

Drawings

FIG. 1 is a process flow diagram of the present invention for producing triticale instant wet noodles and triticale whole meal instant wet noodles;

FIG. 2 is a graph showing the change of polyphenol and flavone content in different cooking modes of the instant wet triticale noodles;

FIG. 3 is a graph showing the variation of the contents of polyphenols, flavonoids and anthocyanins in different cooking modes of the instant wet triticale whole flour noodles.

Detailed Description

The present invention will be described in further detail with reference to examples, but embodiments of the present invention are not limited thereto.

Example 1

Dissolving 4g of salt into 68g of water, uniformly stirring, pouring 200g of black wheat flour into a speed-variable dough mixer, quickly stirring for 4min, slowly stirring for 2min to form uniform flour batting, wrapping the flour batting with a preservative film, placing into a proofing box at 25 ℃, standing for 25min, compacting the flour batting with a wood plate at a rolling distance of 3mm, then carrying out 6 times of compound calendaring, one-way calendaring at positions of 2mm, 1.8mm, 1.6mm, 1.4mm, 1.2mm and 1.0mm, cutting into strips with a thickness of 1.0mm and a width of 3mm, steaming the cut noodles in a steamer for 1min, then placing into boiling water for microwave for 2min, fishing out, placing into a lactic acid-sodium lactate buffer solution at a pH of 2.5, soaking for 90s, then placing into cold water for 30s, fishing out, standing for 1min, spraying 8g of edible oil, placing the treated noodles into a bag, vacuum packaging, and then sterilizing for 15min with a high-pressure steam sterilizer. The control sample prepared at the same time is steamed and microwaved noodles. The relative indexes are shown in table 1, table 2 and fig. 2 after comparative analysis. The conclusion is mainly as follows: (1) Table 1 shows that the steaming loss rate of the instant wet noodles is greatly reduced by adopting a mode of steaming firstly and then microwave, and the contents of slow digestion starch and resistant starch in the microwave and steaming mode of steaming firstly and then microwave are higher; (2) Table 2 shows that the triticale flour has significantly higher polyphenol and flavone content than the wheat flour; (3) Figure 2 shows that the instant wet noodles steamed first and then microwaved have less loss of nutrients.

Table 1 comparison of cooking quality and resistant starch content of instant wet noodles of different cooking modes

TABLE 2 comparison of polyphenol and flavone contents of instant Wet noodles of different raw materials

Example 2

Dissolving 4g of salt into 80g of water, uniformly stirring, pouring 200g of whole triticale powder into a speed-variable dough mixer, quickly stirring for 4min, slowly stirring for 2min to form uniform flour batting, wrapping the flour batting with a preservative film, placing into a proofing box at 30 ℃, standing for 20min, compacting the flour batting with a wood plate at a rolling distance of 3mm, then carrying out compound calendaring for 4 times, unidirectionally calendaring at positions of 2mm, 1.8mm, 1.6mm, 1.4mm and 1.2mm, cutting into strips to form noodles with the thickness of 1.0mm and the width of 2mm, steaming the cut noodles in a steamer for 1min, boiling in boiling water for 1min, fishing out, placing into a lactic acid-sodium lactate buffer solution with the pH of 2.8, soaking for 100s, then placing into cold water for 30s, fishing out, standing for 1min, spraying 10g of edible oil, placing the treated noodles into a bag, vacuum packaging, and then sterilizing with high-pressure steam for 20min. The control sample prepared at the same time is boiled and steamed noodles. The correlation indexes are shown in Table 3, table 4 and FIG. 3 after comparative analysis. The conclusion is mainly as follows: (1) Table 3 shows that the steaming loss rate of the instant wet noodles is greatly reduced by adopting a mode of steaming firstly and then microwave, and the contents of slow digestion starch and resistant starch in the microwave and steaming mode of steaming firstly and then microwave are higher; (2) Table 4 shows that triticale flour has significantly higher polyphenol and flavone content than whole wheat flour; (3) Figure 3 shows that the instant wet noodles steamed and then microwaved have less loss of nutrients (polyphenol content, flavone content, anthocyanin content).

Table 3 comparison of cooking quality and resistant starch content of instant wet noodles of different cooking modes

TABLE 4 comparison of polyphenol and flavone contents of instant Wet noodles of different raw materials

Example 3

Dissolving 4g of salt into 67g of water, uniformly stirring, pouring 200g of black wheat flour into a speed-variable dough mixer, quickly stirring for 4min, slowly stirring for 2min to form uniform flour batting, wrapping the flour batting with a preservative film, placing into a proofing box at 25 ℃, standing for 30min, compacting the flour batting with a wood plate at a rolling distance of 3mm, then carrying out 6 times of compound calendaring, one-way calendaring at positions of 2mm, 1.8mm, 1.6mm, 1.4mm, 1.2mm and 1.0mm, cutting into strips with a thickness of 1.2mm and a width of 3mm, steaming the cut noodles in a steamer for 1min, then placing into boiling water for microwave for 2min, fishing out, placing into a lactic acid-sodium lactate buffer solution at a pH of 2.5, soaking for 100s, then placing into cold water for 30s, fishing out, placing into a tray for 1min, spraying 9g of edible oil, placing the treated noodles into a bag, vacuum packaging, and then sterilizing with a high-pressure steam sterilizer for 15min. The control samples prepared simultaneously are noodles of common flour under the same modes of steaming, microwave and the like. The relative indexes are shown in tables 5 and 6 after comparative analysis. The conclusion is mainly as follows: (1) Table 5 shows that the steaming loss rate of the instant wet noodles is greatly reduced by adopting a mode of steaming firstly and then microwave, and the contents of slow digestion starch and resistant starch of the microwave and the steaming mode of steaming firstly and then microwave are higher, wherein the effect of the black wheat instant wet noodles is more obvious than that of the wheat flour instant wet noodles; (2) Table 6 shows that the instant wet noodles steamed and then microwaved have less loss of nutrient components (polyphenol content and flavone content), and the effect of the instant wet noodles of triticale is more obvious.

Table 5 comparison of cooking quality and resistant starch content of instant wet noodles of different cooking modes

TABLE 6 variation of polyphenol and flavone contents of instant Wet noodles with different cooking methods

The foregoing examples are illustrative of the present invention and are not intended to be limiting, but rather are intended to be equivalent substitutes for the present invention in the manufacture of articles of manufacture or any other variations, modifications, substitutions, combinations, or simplifications which do not depart from the spirit and principles of the invention.

Claims

1. The preparation method for producing the triticale instant wet noodles is characterized by comprising the following steps of:

(a 1) and face: dissolving salt into water to form salt solution, adding the salt solution into the triticale flour, wherein 200g of the triticale flour, 1-4g of salt and 64-68g of water, and kneading to obtain uniform flour wadding;

(a 2) proofing: placing the flour batting obtained in the step (a 1) into a proofing box for proofing, wherein the proofing box temperature is 25-30 ℃ and proofing time is 15-30min;

(a 3) slitting: tabletting and slitting the flour batting obtained in the step (a 2) by using a flour pressing machine;

(a 4) cooking: steaming the noodles obtained in the step (a 3) for 1-3min, and then carrying out microwave in boiling water for 1-3min;

(a 5) acid leaching: soaking the noodles obtained in the step (a 4) in a lactic acid-sodium lactate buffer solution;

(a 6) oil spraying: spraying the noodles obtained in the step (a 5) by using a spray can;

2. The method for preparing the triticale instant wet noodles according to claim 1, which is characterized in that: in the step (a 1), the dough is mixed by adopting speed change, and the dough is stirred quickly for 4-5min and then stirred slowly for 2-3min;

in the step (a 3), the width of the noodles is 2-3mm and the thickness is 1.0-1.2mm;

in the step (a 5), the pickling condition is that the pickling is carried out in a buffer solution with the pH value of 2-3 for 90-120s;

in the step (a 6), the oil injection quantity is 4% -6% of the mass of the noodles;

in the step (a 8), the sterilization condition is 95-110 ℃ for 8-20min.

3. The preparation method of the instant wet noodles for producing the whole triticale powder is characterized by comprising the following steps of:

(b 1) and surface: dissolving salt into water to form salt solution, adding the salt solution into whole triticale powder, wherein 200g of whole triticale powder, 1-4g of salt and 80-84g of water, and kneading to obtain uniform flour wadding;

(b 2) proofing: placing the flour batting obtained in the step (b 1) into a proofing box for proofing, wherein the proofing box temperature is 25-30 ℃ and proofing time is 15-30min;

(b 3) slitting: tabletting and slitting the flour batting obtained in the step (b 2) by using a flour pressing machine;

(b 4) cooking: steaming the noodles obtained in the step (b 3) for 1-3min, and then microwave-heating in boiling water for 1-3min;

(b 5) acid leaching: soaking the noodles obtained in the step (b 4) in a lactic acid-sodium lactate buffer solution;

(b 6) oil spraying: spraying the noodles obtained in the step (b 5) by using a spray can;

4. The method for preparing triticale whole flour instant wet noodles according to claim 3, which is characterized in that:

the preparation method of the whole triticale powder comprises the following steps of: cleaning and concocting triticale seed, pulverizing to obtain bran and secondary powder

Mixing with flour, bran and secondary powder, micronizing, sieving with 70 mesh sieve, and mixing with triticale powder;

in the step (b 1), the dough is mixed by adopting speed change, and the dough is stirred quickly for 4-5min and then stirred slowly for 2-3min;

in the step (b 3), the width of the noodles is 2-3mm and the thickness is 1.0-1.2mm;

in the step (b 5), the pickling condition is that the pickling is carried out in a buffer solution with the pH value of 2-3 for 90-120s;

in the step (b 6), the oil injection quantity is 4% -6% of the mass of the noodles;

in the step (b 8), the sterilization condition is 95-110 ℃ for 8-20min.