CN115868600A

CN115868600A - Preparation method of whole wheat flour instant wet noodles

Info

Publication number: CN115868600A
Application number: CN202211421307.XA
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: 2023-03-31
Anticipated expiration: 2042-11-11
Also published as: CN115868600B

Abstract

The invention discloses a preparation method of whole wheat instant wet noodles, which comprises the steps of uniformly mixing 200g of whole wheat flour, 0-0.6g of guar gum and 0-0.8g of monoglyceride, adding 1-4g of edible salt into 76-80g of water, adding 0.4-0.6g of mixed microbial inoculum, then making noodles through dough kneading, proofing, tabletting and strip cutting, steaming the noodles for 1-3min, then carrying out microwave heating for 1-3min, then fishing out, draining, spraying oil, carrying out vacuum packaging, putting the vacuum packaged noodles into a high-pressure steam sterilization pot for sterilization, and finally putting into a refrigerator for storage. The invention adopts the cooking mode of firstly steaming and then microwave, which is beneficial to delaying the aging of the instant wet noodles, improving the texture property and sensory quality of the instant wet noodles, improving the contents of slowly digestible starch and resistant starch of the instant wet noodles, reducing the blood sugar index, improving the storage property and taste of the instant wet noodles by utilizing strain fermentation instead of pickling, and obtaining the whole-wheat instant wet noodles with rich nutrition and smooth and chewy noodles.

Description

Preparation method of whole wheat flour instant wet noodles

Technical Field

The invention belongs to the technical field of food processing, relates to a preparation method of fresh wet noodles, and particularly relates to a preparation method of whole-wheat instant wet noodles.

Background

Wheat is a common grain crop in the world, and wheat products, such as noodles, steamed bread, bread and the like, are processed and manufactured by taking wheat flour, whole wheat flour, bran and the like as main food materials and are indispensable dietary components of people. In recent years, with the rapid development of economy, the living standard of people is improved, the rhythm of life is accelerated, the demand of convenient foods is increased, and in addition, the dietary structure of the foods is changed, so that the number of people suffering from chronic metabolic diseases related to diet, such as diabetes, obesity, cardiovascular diseases and the like, is greatly increased. The whole wheat flour has high nutritive value, is rich in protein, starch, dietary fiber, mineral substances and other components, also contains lignin, choline, flavonoid and other antioxidant nutrients, and has the effects of resisting oxidation in vitro and improving the blood lipid metabolism of animals. Research shows that long-term eating of whole wheat product can reduce metabolic syndrome, obesity, diabetes, cancer and other chronic diseases.

The noodles can be classified into fresh and wet noodles, dried noodles, instant noodles, frozen and cooked noodles and Long Life noodles according to the difference of the processing technology. Fresh and fresh noodles are chewy, smooth in taste and good in flavor, but are easy to breed bacteria, decay and deteriorate and are difficult to store and store, so that the noodles are difficult to produce on a large scale and are mainly produced in workshops. The dried noodles and instant noodles can reduce the water content of the noodles through dehydration drying or frying, prolong the shelf life, are convenient to eat, but greatly reduce the flavor, the texture and the nutritional value of the noodles. The reheating time of the frozen cooked noodles is short, the eating is convenient, but the gluten network is easy to be damaged by ice crystals in the freezing storage process, so that the taste of the noodles is reduced. LL noodles can also be called instant wet noodles, which are derived from Japanese Udon noodles, udong noodles derived from Japanese and instant fresh noodles, which are the general names of the instant noodles. The instant wet noodles are noodles which are not fried, keep fresh and moisturize and have chewy and smooth mouthfeel. Along with the development of society, people are easy to be obese due to poor dietary habits, and the health of people is threatened, so that people are more and more interested in healthy, nutritional and low-sugar instant food. The whole-wheat instant wet noodles not only meet the pursuit of people for healthy life, but also have the characteristics of simplicity and convenience, become a new generation product after frying the instant noodles, lead the new trend of instant foods by the unique charm of the instant noodles, but need to improve the problem of quality reduction caused by starch aging in the storage process of the whole-wheat instant wet noodles in order to realize large-scale industrial production. Therefore, the control of retrogradation of starch while extending the shelf life of instant noodles is a hot spot of research in recent years for improving the quality of eating.

At present, domestic and foreign researches on instant wet noodles mostly focus on a treatment method for improving raw materials. The processing method of the instant wet noodles mainly comprises the following steps: CN 111149992A discloses an instant wet noodle, wherein the shelf life of the instant wet noodle is prolonged by compounding monolaurin and gluconic acid-delta-lactone and combining with a low-temperature plasma cold sterilization technology under the condition of normal temperature. CN 110367456A discloses a method for preserving and fresh-keeping of instant wet noodles, which prolongs the shelf life by adding lysozyme. CN104814393A discloses a processing method of alternate alphaization-aging instant potato noodles, which makes the noodles have better elasticity and are not easy to break. CN110236069A discloses a biological fresh-keeping liquid for instant fresh wet noodles, a preparation method and a fresh-keeping treatment method thereof. Well-known incense coil et al found that tea polyphenols could effectively delay the deterioration of the quality of instant fresh noodles. The research of Wangshan et al finds that the secondary treatment of the noodles by high static pressure not only can obviously shorten the optimal cooking time of the noodles, but also can prolong the shelf life of the instant wet noodles.

Steaming is the process of transferring heat to food by using steam, and is widely applied to the production process of some foods. The microwave is electromagnetic wave with the frequency of 300 MHz-300 GHz, and can well maintain the nutritional quality of food. The invention patent ZL201910202487.4 discloses application of microwave sterilization, and the invention patent ZL 202111215778.0 discloses application of steamed and cured noodles. None of these patents relate to the preparation of instant wet noodles by a combination of steaming and microwave.

The disadvantages of these methods are:

(1) The biological enzyme preparation has high cost and difficult control of enzymolysis degree, thus causing poor product stability;

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

(3) The conventional acid leaching process can generate uncomfortable acid feeling, so that the acceptance of a consumer to a product is influenced, and a modifier needs to be added into a subsequent product package to slow down the acid feeling, so that the cost is increased;

(4) Most of the raw materials of the instant wet noodles are wheat flour, and most of dietary fibers, vitamins and mineral matters in the wheat are removed due to the removal of bran and germ, so that the nutritional value of the instant wet noodles is reduced.

Disclosure of Invention

In order to overcome the defects of the prior art, the invention aims to provide a preparation method of instant wet noodles, which is different from other processing modes in production, and the processing process adopts the combination of steaming and microwave to reduce the damage to starch; the obtained instant wet noodles have low cooking loss rate, reduced hardness, increased contents of slowly digestible starch and resistant starch and improved application value; the process is simple and easy to realize and operate. The method comprises the following steps:

the whole-wheat instant wet noodles are prepared from the following raw materials in parts by weight: 200g of whole wheat flour, 0-0.6g of guar gum, 0-0.8g of monoglyceride, 1-4g of salt, 0.4-0.6g of mixed microbial inoculum of yeast and plant lactobacillus (the proportion is 1.

(1) Mixing raw materials: mixing whole wheat flour, monoglyceride and guar gum by using a mixer;

(2) Kneading: dissolving salt into water to form salt water, pouring the salt water into the mixed powder obtained in the step (1), adding the mixed microbial inoculum and kneading dough to obtain uniform dough wadding;

(3) And (3) fermentation: placing the flour wadding obtained in the step (2) in a thermostat for proofing;

(4) Cutting into strips: pressing the dough wadding obtained in the step (3) by using a dough pressing machine, and then cutting into strips;

(5) Cooking: steaming the noodles obtained in the step (4) and then performing microwave treatment;

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

(7) And (3) vacuum packaging: vacuum packaging the noodles obtained in the step (6);

(8) And (3) sterilization: and (5) putting the noodles obtained in the step (7) into a high-pressure steam sterilization pot for sterilization.

Kneading dough in the step (2) at variable speed, quickly stirring for 4-5min, and slowly stirring for 2-3min;

the fermentation conditions in the step (3) are as follows: the fermentation temperature is 30-35 ℃, the humidity is 70-80%, and the fermentation time is 80-120min;

performing composite rolling on the preliminarily formed dough sheet for 4-6 times at a rolling distance of 3.00mm in a noodle press by adopting a continuous rolling method for the tabletting in the step (4);

the slitting in the step (4) is to select a square cutter of 2mm-3mm for slitting when the thickness of the dough sheet reaches about 1-1.5 mm;

the cooking mode in the step (5) is that the noodles are steamed for 1-3min and then put into boiling water to be subjected to microwave for 1-3min in a microwave oven (600-800W);

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

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

the sterilization condition in the step (8) is that the temperature is 95-110 ℃ and the sterilization time is 15-30min. Compared with the prior art, the invention has the following advantages and beneficial effects:

(1) According to the invention, the mixed microbial inoculum fermentation of yeast and lactobacillus plantarum replaces acid leaching, and a mode of steaming firstly and then microwave is combined, so that the gluten network structure of dough is changed, the texture characteristic of the instant wet noodles is improved, biological polysaccharide and low-molecular dextrin generated by the mixed microbial inoculum in the fermentation process can react with starch molecules, and rearrangement among starch molecules is reduced, so that the aging of the instant wet noodles is delayed, the texture characteristic of the instant wet noodles is effectively improved, wherein the aging of the instant wet noodles is effectively delayed, the increase of the hardness of the instant wet noodles after storage is reduced, the combined water content of the instant wet noodles is effectively improved, the loss of free water is reduced, hydroxyl groups of guar gum, starch chains and water molecules thereof can form hydrogen bonds, the water holding capacity of the noodles is further improved, monoglyceride can form an insoluble compound with starch, recrystallization and starch dissolution are prevented, so that the aging process is delayed, and adverse phenomena of hardness increase, elastic decrease, easy strip breakage and the like of the instant wet noodles in the storage process are effectively delayed by combining the two phenomena;

(2) According to the invention, a mode of steaming firstly and then using microwaves is adopted, the steamed water content is lower, the heating rate of microwave treatment is higher, the expansion of particles can be limited, the leaching of amylose is reduced, the cooking loss rate is reduced, and the national policy of grain saving and loss reduction is responded;

(3) According to the invention, a mode of steaming firstly and then microwave is adopted, and compared with the microwave and steaming, the microwave and steaming have smaller structural damage degree, so that the starch is prevented from being decomposed, the contents of slowly digestible starch and resistant starch are higher, and the blood sugar value is reduced.

(4) The instant wet noodles prepared by using the whole wheat flour instead of the wheat flour improve the nutritional quality (dietary fibers, mineral substances, vitamins, essential amino acids and the like) of the instant wet noodles, and the rich dietary fibers in the bran can promote the self-peristalsis of intestinal tracts, maintain the balance of intestinal flora, control blood sugar and have certain effect of reducing the morbidity of chronic diseases such as cardiovascular diseases, diabetes, gallstones and the like.

(5) According to the invention, the step of acid leaching is replaced by mixed microbial inoculum fermentation of saccharomycetes and lactobacillus plantarum, organic acid which can be generated by the mixed microbial inoculum fermentation can reduce pH so as to play an antibacterial and antiseptic role, flavor substances such as esters, aldehydes, amides and the like can be generated by lactic acid fermentation, the flavor of the instant wet noodles is improved, dietary fibers and resistant starch in the instant wet noodles can be fermented by lactic acid bacteria to generate substances such as short-chain fatty acids and the like, the environment in intestinal tracts can be improved, and a certain effect on preventing colon cancer is achieved.

Drawings

FIG. 1 is a process flow diagram of the present invention for producing whole wheat instant wet noodles.

Detailed Description

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

Example 1

Dissolving 4g of salt into 76g of water, uniformly stirring, pouring 200g of whole wheat flour into a variable speed dough mixer, adding saline water and 0.4g of mixed microbial inoculum, quickly stirring for 4min, slowly stirring for 2min to form uniform flour wadding, wrapping the flour wadding with a preservative film, placing the flour wadding into a proofing box with the temperature of 32 ℃ and the humidity of 75% for standing for 90min, then compacting the flour wadding with a wood board under a rolling distance of 3mm for forming, then carrying out composite rolling for 6 times, carrying out unidirectional rolling at positions of 2mm, 1.8mm, 1.6mm, 1.4mm, 1.2mm and 1.0mm, then cutting into strips to form noodles with the thickness of 1.0mm and the width of 3mm, placing the cut noodles into a steamer for steaming for 1min, placing into a microwave oven for 2min, then fishing out, placing into cold water for 30s, fishing out, spraying 8g of edible oil into a tray, placing the treated noodles into a bag for vacuum packaging, and then sterilizing by high pressure steam for 15min. The control group samples prepared at the same time were boiled, steamed, and microwaved noodles. The related indexes are shown in the table 1 and the table 2 after comparative analysis. The conclusions are mainly as follows: (1) The instant wet noodles adopt a mode of steaming firstly and then microwave, so that the cooking loss rate of the instant wet noodles is greatly reduced, the cooking loss rate of the conventional cooking mode is the largest, and the contents of slowly digestible starch and resistant starch of the microwave and cooking modes of steaming firstly and then microwave are higher; (2) Table 2 shows that compared to boiling, steaming, microwave, and microwave all slowed the increase in hardness after storage of the instant wet noodles, with microwave being the most obvious after steaming, which greatly improved the elasticity of the instant wet noodles.

TABLE 1 comparison of cooking quality, SDS and RS content of instant wet noodles in different cooking modes

TABLE 2 comparison of texture characteristics of instant wet noodles in different cooking modes

Example 2

Uniformly mixing 200g of whole wheat flour, 0.6g of guar gum and 0.8g of monoglyceride, dissolving 4g of table salt into 78g of water, uniformly stirring, pouring the mixed flour into a variable-speed dough mixer, adding saline water and 0.6g of mixed microbial inoculum, quickly stirring for 5min, slowly stirring for 2min to form uniform dough wadding, wrapping the dough wadding with a preservative film, placing the dough wadding into a proofing box with the temperature of 34 ℃ and the humidity of 75% for standing for 110min, compacting the dough wadding with a wood board at a rolling distance of 3mm for forming, performing composite calendering for 4 times, performing unidirectional calendering at the positions of 2mm, 1.8mm, 1.6mm, 1.4mm and 1.2mm, cutting to form noodles with the thickness of 1.0mm and the width of 2mm, placing the cut noodles into a steamer, steaming for 2min, placing the noodles into a boiling water for 2min in a microwave oven, fishing out, placing the noodles into cold water for standing for 1min, spraying 10g of edible oil, placing the treated noodles into a bag in a vacuum, and performing high-pressure steam sterilization for 20min. The control group samples prepared at the same time were boiled, steamed, and microwaved noodles. The correlation indexes of the samples are shown in tables 3 and 4 after comparative analysis. The conclusions are mainly as follows: (1) The instant wet noodles adopt a mode of steaming firstly and then microwave, so that the cooking loss rate of the instant wet noodles is greatly reduced, the cooking loss rate of the conventional cooking mode is the largest, and the contents of slowly digestible starch and resistant starch of the microwave and cooking modes of steaming firstly and then microwave are higher; (2) Table 4 shows that compared with cooking, the increase of hardness of the instant wet noodles after storage is slowed down by steaming, microwave and microwave after steaming, wherein the mode of microwave after steaming is most obvious, and the elasticity of the instant wet noodles is greatly improved by microwave after steaming.

TABLE 3 cooking quality, SDS and RS content comparison of instant wet noodles with different cooking modes

TABLE 4 comparison of texture characteristics of instant wet noodles prepared by different cooking methods

Example 3

Uniformly mixing 200g of whole wheat flour, 0.6g of guar gum and 0.8g of monoglyceride, dissolving 4g of salt into 78g of water, uniformly stirring, pouring the mixed flour into a variable speed dough mixer, adding saline water and 0.6g of mixed microbial inoculum, quickly stirring for 5min, slowly stirring for 2min to form uniform flour wadding, wrapping the flour wadding with a preservative film, placing the wrapped flour wadding into a proofing box with the temperature of 34 ℃ and the humidity of 75% for standing for 110min, compacting the flour wadding with a wood board at a rolling distance of 3mm for forming, then performing composite calendering for 4 times, performing unidirectional calendering at positions of 2mm, 1.8mm, 1.6mm, 1.4mm and 1.2mm, then cutting to form noodles with the thickness of 1.0mm and the width of 2mm, placing the cut noodles into a steamer, steaming for 2min, placing into a microwave oven for 2min after steaming for 2min, then fishing out, placing into cold water for standing for 1min, spraying 10g of edible oil, vacuum packaging, and sterilizing the noodles by using high-pressure steam for 20min. Meanwhile, the prepared control group sample is the noodles fermented by the single microbial inoculum. The correlation index of the comparative analysis is shown in Table 5. The conclusions are mainly as follows: the saccharomyces cerevisiae and the mixed microbial inoculum effectively improve the texture characteristics of the instant wet noodles, wherein the mixed microbial inoculum effectively delays the aging of the instant wet noodles, and reduces the increase of the hardness of the instant wet noodles after storage.

TABLE 5 comparison of texture characteristics of instant wet noodles fermented by different strains

The above-mentioned embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above-mentioned embodiments, and any changes, modifications, substitutions, combinations, and simplifications made during the manufacturing process or otherwise, which do not depart from the spirit and principle of the present invention, should be construed as equivalents and all fall within the protection scope of the present invention.

Claims

1. The whole-wheat instant wet noodles are characterized by being prepared from the following raw materials in parts by weight: 200g of whole wheat flour, 0-0.6g of guar gum, 0-0.8g of monoglyceride, 1-4g of salt, 0.4-0.6g of mixed microbial inoculum of yeast and plant lactobacillus (the proportion is 1.

2. A method for preparing whole wheat instant wet noodles according to claim 1, characterized by comprising the steps of:

(1) Kneading: mixing whole wheat flour, guar gum and monoglyceride by using a mixer, dissolving salt into water to form a salt solution, adding the salt solution into the mixed flour, adding a mixed microbial inoculum into the mixed flour, and kneading dough to obtain uniform dough wadding;

(2) And (3) fermentation: putting the dough wadding obtained in the step (1) into a proofing box for proofing;

(3) Cutting into strips: tabletting and slitting the flour wadding obtained in the step (2) by using a noodle press;

(4) Cooking: steaming the noodles obtained in the step (3) and then performing microwave treatment;

(5) Oil injection: spraying the noodles obtained in the step (4) by using a watering can;

(6) And (3) vacuum packaging: vacuum packaging the noodles obtained in the step (5);

(7) And (3) sterilization: and (4) putting the noodles obtained in the step (6) into a high-pressure steam sterilization pot for sterilization.

3. The method for preparing whole-wheat instant wet noodles according to claim 2, wherein the method comprises the following steps: in the step (1), the dough kneading is performed at a variable speed, and is performed for 4-5min after being rapidly stirred for 2-3 min.

4. The method for preparing whole wheat instant wet noodles according to claim 2, characterized in that: in the step (2), the temperature of the constant temperature box is 30-35 ℃, the humidity is 70% -80%, and the fermentation time is 80-120 min.

5. The method for preparing whole-wheat instant wet noodles according to claim 2, wherein the method comprises the following steps: in the step (3), the width of the noodles is 2-3 mm, and the thickness of the noodles is 1.0-1.2 mm.

6. The method for preparing whole wheat instant wet noodles according to claim 2, characterized in that: in the step (4), the noodle cooking mode is steaming for 1-3min and then microwave (600-800W) for 1-3 min.

7. The method for preparing whole-wheat instant wet noodles according to claim 2, wherein the method comprises the following steps: in the step (5), the oil injection amount is 4-6% of the mass of the noodles.

8. The method for preparing whole-wheat instant wet noodles according to claim 2, wherein the method comprises the following steps: in the step (6), the vacuum packaging condition is that the air exhaust time is 2-6s, and the heat sealing power is 80 w.

9. The method for preparing whole-wheat instant wet noodles according to claim 2, wherein the method comprises the following steps: in the step (7), the sterilization condition is 95-110 ℃ and 15-30min.