CN115868600B - Preparation method of whole wheat flour instant wet noodles - Google Patents
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a preparation method of instant whole wheat wet noodles, which comprises the steps of uniformly mixing 200-g parts of whole wheat flour, 0-0.6-g parts of guar gum and 0-0.8-g parts of monoglyceride, adding 1-4-g parts of edible salt into 76-80-g parts of water, adding 0.4-0.6-g parts of mixed microbial inoculum, preparing noodles by dough kneading, proofing, tabletting and slitting, steaming the noodles for 1-3min, then heating for 1-3min by microwaves, fishing out, draining, spraying oil, vacuum packaging, sterilizing the vacuum packaged noodles in a high-pressure steam sterilizing pot, and finally storing in a refrigerator. The invention adopts a cooking mode of steaming firstly and then microwave, which is not only beneficial to delaying the aging of the instant wet noodles and improving the texture characteristics and sensory quality 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, and the storage characteristics and the taste of the instant wet noodles are improved by using strain fermentation instead of pickling, so that the whole-wheat instant wet noodles with rich nutrition and smooth and chewy noodles are obtained.
Description
Technical Field
The invention belongs to the technical field of food processing, relates to a preparation method of fresh wet noodles, and in particular relates to a preparation method of whole-wheat instant wet noodles.
Background
Wheat is a common food crop in the world, and the wheat product is processed and manufactured by taking wheat flour, whole wheat flour, bran and the like as main food materials, such as noodles, steamed bread, bread and the like, and is an indispensable dietary composition of people. In recent years, with the rapid development of economy, the living standard of people is improved, the living rhythm is accelerated, the demand of convenience food is increased, and in addition, the dietary structure of food is changed, so that the number of patients suffering from chronic metabolic diseases related to diet such as diabetes, obesity, cardiovascular diseases and the like is greatly improved. The whole wheat flour has high nutritive value, contains rich protein, starch, dietary fiber, mineral matters and other components, contains lignin, choline, flavonoid and other antioxidant nutrients, and has the functions of resisting oxidation in vitro and improving animal blood fat metabolism. The research shows that the long-term eating of the whole wheat product can reduce chronic diseases such as metabolic syndrome, obesity, diabetes, cancer and the like.
The noodles can be classified into fresh wet noodles, fine dried noodles, instant noodles, frozen cooked noodles and Long Life noodles according to the processing technology. Fresh noodles are fresh and chewy, have smooth mouthfeel and better flavor, but are easy to breed bacteria and spoil and are not easy to store and preserve, so that the fresh noodles are difficult to produce on a large scale, and small workshops are often the main materials. The water content of the noodles can be reduced by dehydration and drying or frying, the shelf life is prolonged, the noodles are convenient to eat, but the flavor, the texture and the nutritional value of the noodles are greatly reduced. The frozen cooked noodles are convenient to eat and have short reheating time, but the gluten network is easily damaged by ice crystals in the freezing and storing process, so that the taste of the noodles is reduced. LL noodles, which may also be called instant wet noodles, are derived from japanese wudong noodles, "wudong" derived from japanese, "instant fresh noodles," are a generic term for such fast food noodles. The instant wet noodles are noodles which are not fried, keep fresh and moisture and have a chewy and smooth taste. With the development of society, people are more and more enthusiastic to healthy, nutritious and low-sugar instant foods because of the fact that people are easy to fat due to poor eating habits and threaten to health. The whole-wheat instant wet noodles not only accord with the pursuit of people for healthy life, but also have the characteristics of simplicity and convenience, become a substitute product after frying the instant noodles, and lead new flows of instant foods with unique charm, but the aim of realizing large-scale industrialized production is to improve the problem of quality degradation of the whole-wheat instant wet noodles caused by starch aging in the storage process. Thus controlling the aging of starch while extending the shelf life of instant wet noodles to improve eating quality is a hotspot in research in recent years.
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. CN104814393a discloses a processing method of instant potato noodles with alternating alphaalization-aging, which ensures that the noodles have better elasticity and are hard to break. CN110236069a discloses a biological fresh-keeping liquid for instant fresh and wet cooked noodles, a preparation method and a fresh-keeping treatment method thereof. Yu Fengxiang et al found that tea polyphenols can effectively delay the deterioration of the quality of instant fresh noodles. Wang Shan et al have found that the high static pressure secondary treatment of noodles not only significantly shortens the optimal cooking time of the noodles, but also prolongs the shelf life of the instant wet noodles.
Steaming is a process of transferring heat from food by steam and is widely used in some food production processes. 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, and the invention patent ZL 202111215778.0 discloses application of steamed and cured noodles. None of these patents, however, relate to the preparation of instant wet noodles by a combination of steaming and microwaves.
The disadvantages of these methods are:
(1) The biological enzyme preparation has high cost and is not easy to control the enzymolysis degree, so that the stability of the product is poor;
(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 feel, so that the acceptance of consumers to products is affected, and an improver is required to be added in subsequent product packaging when the acid feel is slowed down, 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 substances in the wheat are removed due to the removal of bran and embryo, so that the nutritional value of the instant wet noodles is reduced.
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 instant wet noodles, which is different from other processing modes, wherein the processing process adopts the combination of steaming and microwaves, so that the damage to starch is reduced; the obtained instant wet noodles have low cooking loss rate, reduced hardness, increased content of slow digestion 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 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 agent and lactobacillus plantarum agent (the ratio is 1:1) and 76-80g of water.
(1) Mixing the raw materials: mixing whole wheat flour, monoglyceride and guar gum by a mixer;
(2) Dough kneading: dissolving salt into water to form salt water, pouring the salt water into the mixed powder obtained in the step (1), and then adding mixed bacteria and flour to obtain uniform flour batting;
(3) Proofing: placing the flour wadding obtained in the step (2) in an incubator for proofing;
(4) Cutting: calendaring the flour batting obtained in the step (3) by a flour pressing machine and then cutting into strips;
(5) Cooking: steaming the noodles obtained in the step (4) and then carrying out microwave treatment;
(6) And (3) oil injection: spraying edible oil on the noodles obtained in the step (5);
(7) Vacuum packaging: vacuum packaging the noodles obtained in the step (6);
(8) And (3) sterilization: and (3) placing the noodles obtained in the step (7) into an autoclave for sterilization.
The dough is mixed by speed change and dough mixing, and is stirred for 2-3min after being stirred for 4-5min quickly;
the proofing condition in the step (3) is as follows: the proofing temperature is 30-35 ℃, the humidity is 70% -80%, and the proofing time is 80-120min;
the tabletting in the step (4) adopts a continuous rolling method, and the preliminarily formed dough sheet is subjected to compound rolling for 4-6 times under the rolling distance of 3.00mm of a dough pressing machine;
the slitting step (4) is to select a square knife with the thickness 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 in a microwave oven (600-800W) for 1-3min;
the oil injection quantity in the step (6) is 4% -6% of the mass of the noodles;
the air suction 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 15-30min. Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) According to the invention, mixed microbial inoculum of saccharomycetes and lactobacillus plantarum is adopted for fermentation instead of acid leaching, a mode of steaming and then microwave is combined, so that the gluten network structure of dough is changed, the texture characteristics of instant wet noodles are improved, biological polysaccharide and low molecular dextrin generated in the fermentation process of the mixed microbial inoculum can act with starch molecules, rearrangement among the starch molecules is reduced, thus aging of the instant wet noodles is delayed, the texture characteristics of the instant wet noodles are effectively improved, wherein the mixed microbial inoculum effectively delays the aging of the instant wet noodles, the hardness increase of the instant wet noodles after storage is reduced, the bound water content of the instant wet noodles is effectively improved, free water loss is reduced, hydroxyl groups of guar gum and starch chains and water molecules thereof can form hydrogen bonds, the water holding capacity of the noodles is further improved, monoglyceride can form insoluble compounds with starch, recrystallization among starch particles and starch dissolution are prevented, thus the aging process is delayed, and the adverse phenomena of hardness increase, elasticity decrease and breakage and the like of the instant wet noodles are effectively delayed in the storage process;
(2) The method adopts a mode of steaming firstly and then microwave, 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 steaming loss rate is reduced, and the method responds to the national policy of grain saving and loss reduction;
(3) Compared with boiling, the microwave and steaming method has the advantages that the microwave and steaming method adopts a mode of steaming firstly and then microwave, and the microwave and steaming method has small structural damage degree and prevents starch from decomposing so that the slow digestion starch and the resistant starch have high content, thereby being beneficial to reducing the blood sugar value.
(4) The instant wet noodles prepared by using whole wheat flour instead of wheat flour improves the nutrition quality (dietary fibers, minerals, vitamins, essential amino acids and the like) of the instant wet noodles, and the rich dietary fibers in the bran can promote the peristalsis of intestinal tracts, maintain the balance of intestinal flora, control blood sugar and have a certain effect on reducing the incidence rate of cardiovascular diseases, diabetes, gall stones and other chronic diseases.
(5) According to the invention, the step of acid leaching is replaced by mixed microbial agent fermentation of saccharomycetes and lactobacillus plantarum, the pH of organic acid generated by mixed microbial agent fermentation can be reduced, so that the lactic acid fermentation has the antibacterial and antiseptic effects, flavor substances such as esters, aldehydes and amides can be generated, 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 acid, the environment in intestinal tracts can be improved, and a certain effect is achieved on preventing colon cancer.
Drawings
FIG. 1 is a flow chart of the process for producing the instant wholewheat wet noodle according to the invention.
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 76g of water, uniformly stirring, pouring 200g of whole wheat flour into a speed-changing dough mixer, adding salt water and 0.4g of mixed microbial inoculum, quickly stirring for 4min, slowly stirring for 2min to form uniform flour batting, wrapping the flour batting with a preservative film, placing the flour batting into a proofing box with the temperature of 32 ℃ and the humidity of 75%, standing for 90min, compacting the flour batting by using a wood plate at a rolling distance of 3mm, then carrying out 6 times of compound calendaring, unidirectionally calendaring at the positions of 2mm, 1.8mm, 1.6mm, 1.4mm, 1.2mm and 1.0mm, cutting into strips with the thickness of 1.0mm, steaming the cut strips in a steamer for 1min, then placing the strips in a microwave oven for 2min, fishing out the strips into cold water for 30s, standing for 1min, spraying 8g of edible oil, placing the processed strips into bags, vacuum packaging, and then sterilizing by using a high-pressure steam sterilizing pot for 15min. The control group sample prepared at the same time is boiled, steamed and microwaved noodles. The relative indexes are shown in tables 1 and 2 after comparative analysis. The conclusion is mainly as follows: (1) The method has the advantages that the steaming-before-microwave mode is adopted for the instant wet noodles, so that the steaming loss rate of the instant wet noodles is greatly reduced, the steaming loss rate of the conventional steaming mode is maximum, and the contents of slow digestion starch and resistant starch of the microwave and steaming-before-microwave steaming mode are high; (2) Table 2 shows that the comparison with cooking shows that the hardness increase of the instant wet noodles after storage is slowed down by steaming, microwaves and microwaves after steaming, wherein the mode of the microwaves after steaming is most obvious, and the elasticity of the instant wet noodles is greatly improved by the microwaves after steaming.
TABLE 1 comparison of cooking quality, SDS and RS content of instant wet noodles with different cooking modes
TABLE 2 comparison of texture Properties of instant Wet noodles with 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 salt into 78g of water, uniformly stirring, pouring the mixed powder into a speed-variable dough mixer, adding salt water and 0.6g of mixed microbial inoculum, quickly stirring for 5min, slowly stirring for 2min to form uniform flour batting, wrapping the flour batting with a preservative film, placing the flour batting into a proofing box with the temperature of 34 ℃ and the humidity of 75%, standing for 110min, compacting the flour batting by using a wood plate at a rolling distance of 3mm, then carrying out 4 times of compound calendaring, rolling unidirectionally at a position of 2mm, 1.8mm, 1.6mm, 1.4mm and 1.2mm, cutting into strips with the thickness of 1.0mm and the width of 2mm, steaming the cut strips into 2mm strips, placing the strips into a steaming pot, microwave in a boiling water for 2min, then placing the strips into a cold water for 30s, placing the strips into a tray for standing for 1min, then placing 10g of edible oil into a bag, vacuum packaging, and then carrying out vacuum packaging and sterilizing by using high-pressure steam for 20min. The control group sample prepared at the same time is boiled, steamed and microwaved noodles. The correlation indexes are shown in tables 3 and 4 after comparative analysis. The conclusion is mainly as follows: (1) The method has the advantages that the steaming-before-microwave mode is adopted for the instant wet noodles, so that the steaming loss rate of the instant wet noodles is greatly reduced, the steaming loss rate of the conventional steaming mode is maximum, and the contents of slow digestion starch and resistant starch of the microwave and steaming-before-microwave steaming mode are high; (2) Table 4 shows that the comparison with cooking shows that the hardness increase of the instant wet noodles after storage is slowed down by steaming, microwaves and microwaves after steaming, wherein the mode of the microwaves after steaming is most obvious, and the elasticity of the instant wet noodles is greatly improved by the microwaves after steaming.
TABLE 3 comparison of cooking quality, SDS and RS content of instant wet noodles with different cooking modes
TABLE 4 comparison of texture Properties of instant Wet noodles with different cooking modes
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 powder into a speed-variable dough mixer, adding salt water and 0.6g of mixed microbial inoculum, quickly stirring for 5min, slowly stirring for 2min to form uniform flour batting, wrapping the flour batting with a preservative film, placing the flour batting into a proofing box with the temperature of 34 ℃ and the humidity of 75%, standing for 110min, compacting the flour batting by using a wood plate at a rolling distance of 3mm, then carrying out 4 times of compound calendaring, rolling unidirectionally at a position of 2mm, 1.8mm, 1.6mm, 1.4mm and 1.2mm, cutting into strips with the thickness of 1.0mm and the width of 2mm, steaming the cut strips into 2mm strips, placing the strips into a steaming pot, microwave in a boiling water for 2min, then placing the strips into a cold water for 30s, placing the strips into a tray for standing for 1min, then placing 10g of edible oil into a bag, vacuum packaging, and then carrying out vacuum packaging and sterilizing by using high-pressure steam for 20min. The control group sample prepared at the same time is noodles fermented by a single microbial agent. The correlation index is shown in Table 5 after comparative analysis. The conclusion is 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 Properties of instant Wet noodles fermented by different strains
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 (7)
1. The preparation method of the wholewheat instant wet noodles is characterized in that the 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 agent and lactobacillus plantarum agent and 76-80g of water, wherein the ratio of the yeast agent to the lactobacillus plantarum agent in the mixed microbial inoculum is 1:1, and the preparation method of the whole wheat instant wet noodles comprises the following steps:
(1) Dough 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 powder, and then adding a mixed microbial inoculum to mix the flour to obtain uniform flour batting;
(2) Proofing: placing the flour wadding obtained in the step (1) into a proofing box for proofing;
(3) Cutting: tabletting and slitting the flour batting obtained in the step (2) by using a flour pressing machine;
(4) Cooking: steaming the noodles obtained in the step (3) for 1-3min, and then carrying out microwave for 1-3min under the condition of 600-800W;
(5) And (3) oil injection: spraying the noodles obtained in the step (4) by using a spray can;
(6) Vacuum packaging: vacuum packaging the noodles obtained in the step (5);
(7) And (3) sterilization: and (5) placing the noodles obtained in the step (6) into an autoclave for sterilization.
2. The method for preparing the wholewheat instant wet noodles according to claim 1, wherein the method comprises the following steps of: in the step (1), the dough is mixed by adopting speed change, and the dough is stirred for 4-5min quickly and then stirred for 2-3min slowly.
3. The method for preparing the wholewheat instant wet noodles according to claim 1, wherein the method comprises the following steps of: in the step (2), the temperature of the proofing box is 30-35 ℃, the humidity is 70-80%, and the proofing time is 80-120min.
4. The method for preparing the wholewheat instant wet noodles according to claim 1, wherein the method comprises the following steps of: in the step (3), the width of the noodles is 2-3mm and the thickness is 1.0-1.2mm.
5. The method for preparing the wholewheat instant wet noodles according to claim 1, wherein the method comprises the following steps of: in the step (5), the oil injection quantity is 4-6% of the mass of the noodles.
6. The method for preparing the wholewheat instant wet noodles according to claim 1, wherein the method comprises the following steps of: in the step (6), the vacuum packaging condition is that the air suction time is 2-6s, and the heat sealing power is 80w.
7. The method for preparing the wholewheat instant wet noodles according to claim 1, wherein the method comprises the following steps of: in the step (7), the sterilization condition is 95-110 ℃ for 15-30min.
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