CN116508937A - Preparation process of low-GI (gallium nitride) pure coarse grain flour - Google Patents
Preparation process of low-GI (gallium nitride) pure coarse grain flour Download PDFInfo
- Publication number
- CN116508937A CN116508937A CN202310473796.1A CN202310473796A CN116508937A CN 116508937 A CN116508937 A CN 116508937A CN 202310473796 A CN202310473796 A CN 202310473796A CN 116508937 A CN116508937 A CN 116508937A
- Authority
- CN
- China
- Prior art keywords
- coarse grain
- low
- noodles
- dough
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013339 cereals Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013312 flour Nutrition 0.000 title claims description 44
- 229910002601 GaN Inorganic materials 0.000 title description 2
- JMASRVWKEDWRBT-UHFFFAOYSA-N Gallium nitride Chemical compound [Ga]#N JMASRVWKEDWRBT-UHFFFAOYSA-N 0.000 title description 2
- 235000012149 noodles Nutrition 0.000 claims abstract description 74
- 238000001035 drying Methods 0.000 claims abstract description 34
- 108010068370 Glutens Proteins 0.000 claims abstract description 21
- 241000209140 Triticum Species 0.000 claims abstract description 21
- 235000021307 Triticum Nutrition 0.000 claims abstract description 21
- 235000021312 gluten Nutrition 0.000 claims abstract description 20
- 238000004898 kneading Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000005096 rolling process Methods 0.000 claims abstract description 10
- 238000003490 calendering Methods 0.000 claims abstract description 9
- 235000020235 chia seed Nutrition 0.000 claims abstract description 9
- 239000002131 composite material Substances 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 claims abstract 7
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 12
- 235000002639 sodium chloride Nutrition 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims 2
- 238000012545 processing Methods 0.000 abstract description 6
- 238000009776 industrial production Methods 0.000 abstract description 5
- 230000000052 comparative effect Effects 0.000 description 13
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 12
- 241000219051 Fagopyrum Species 0.000 description 10
- 238000010411 cooking Methods 0.000 description 7
- 238000005259 measurement Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- JYYOBHFYCIDXHH-UHFFFAOYSA-N carbonic acid;hydrate Chemical compound O.OC(O)=O JYYOBHFYCIDXHH-UHFFFAOYSA-N 0.000 description 6
- 238000005520 cutting process Methods 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- 238000003825 pressing Methods 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 description 6
- 239000000523 sample Substances 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 239000003292 glue Substances 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000013543 active substance Substances 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229910001369 Brass Inorganic materials 0.000 description 1
- 240000006162 Chenopodium quinoa Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000000129 anionic group Chemical group 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 239000010951 brass Substances 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000007974 sodium acetate buffer Substances 0.000 description 1
- BHZOKUMUHVTPBX-UHFFFAOYSA-M sodium acetic acid acetate Chemical compound [Na+].CC(O)=O.CC([O-])=O BHZOKUMUHVTPBX-UHFFFAOYSA-M 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention relates to the technical field of noodle processing, and in particular discloses a preparation process of low-GI pure coarse grain noodles, which comprises the following steps: 1) Dough kneading: mixing coarse grain powder, wheat gluten and chia seed gum, adding a proper amount of water, and kneading to obtain flocculent dough; 2) Curing: curing the flocculent dough for 20-30 min under the conditions of 25-30 ℃ and 75-85% RH to obtain cured dough; 3) Calendaring and slitting: the cured dough is subjected to composite rolling and then is cut into strips to obtain noodles; 4) And (3) drying: the noodles are cut and packaged after being dried in sections at low temperature. The invention has low input cost, is easy for industrial production, can prepare the pure coarse grain noodles with low GI and good comprehensive quality, and has good practical production application and market value.
Description
Technical Field
The invention relates to the technical field of noodle processing, in particular to a preparation process of low-GI pure coarse grain noodles.
Background
The dried noodles are one of the traditional staple foods in China, and have a large specific gravity in the daily diet structure of people. However, the existing common fine dried noodles are mainly prepared from refined wheat flour, have the limitations of high heat quantity, high Glycemic Index (GI) and the like, and are not suitable for people suffering from obesity and high blood sugar, high blood sugar and high blood sugar. Coarse grains such as buckwheat and rye have low GI, rich dietary fibers, balanced amino acids and health attributes such as beneficial physiological active substances, and are more and more favored by consumers, especially fat and three-high crowds. However, the coarse grain adding proportion of the commercial coarse grain fine dried noodles is concentrated below 50%, the fine wheat flour still contains a higher proportion, the technical problems of difficult molding, poor cooking quality, complex processing technology and the like of the pure coarse grain prepared noodles are solved, the noodles added with the wheat flour are required to be adjusted through adding the wheat flour, and the consumption demands of people who lose weight and reduce fat, control blood sugar, pursue healthy diet and the like are difficult to be well met, so that the preparation of the pure coarse grain noodles is still a research and development difficulty.
The Chinese patent with publication number of CN1561754A discloses a processing method for improving the quality of pure coarse grain noodles by utilizing an extrusion puffing technology, which is improved by an extrusion molding process to obtain the pure coarse grain noodles, and the noodles have good cooking quality and good taste, however, the high temperature and high pressure can cause the loss of physiological active substances such as vitamins, brass and the like in coarse grains, and the defects of high processing cost, difficult determination of processing parameters and the like are overcome. The Chinese patent with publication number of CN112869011A discloses a method for preparing pure coarse grain noodles by combining microwave pregelatinization with a double screw extrusion technology, but the method has the defects of complex technical process, large equipment investment and the like.
Therefore, the pure coarse grain noodles with low research input cost, easy industrial production, low GI and good comprehensive quality are difficult problems to be further overcome, and have extremely important market value.
Disclosure of Invention
The technical problem solved by the invention is to provide a preparation process of low GI pure coarse grain noodles, so as to obtain pure coarse grain fine dried noodles with easy industrial production and good comprehensive quality.
The technical problems solved by the invention are realized by adopting the following technical scheme:
a preparation process of low GI pure coarse grain flour comprises the following steps:
1) Dough kneading: mixing coarse grain powder, wheat gluten and chia seed gum, adding a proper amount of water, and kneading to obtain flocculent dough;
2) Curing: curing the flocculent dough for 20-30 min under the conditions of 25-30 ℃ and 75-85% RH to obtain cured dough;
3) Calendaring and slitting: the cured dough is subjected to composite rolling and then is cut into strips to obtain noodles;
4) And (3) drying: the noodles are cut and packaged after being dried in sections at low temperature.
Preferably, the coarse grain powder can be rye flour, buckwheat flour, highland barley flour, oat flour, quinoa flour, sorghum flour, etc.
Preferably, the coarse grain powder is pretreated by superfine grinding.
Further, in the step 1), the mass ratio of the coarse grain powder, the wheat gluten and the chia seed glue is 80-120: 2-10: 0.1 to 1.0.
Further preferably, in the step 1), the coarse grain powder consists of rye flour and buckwheat flour, wherein the mass ratio of the rye flour to the buckwheat flour is 60-80: 20-40.
Further, in the step 1), the method also comprises salt, wherein the proportion of the salt to the coarse grain powder is 0.5-2: 80-120.
Further, in the step 3), the cured dough is rolled for 1 to 3 times at the positions of the press roll distance of 2.0 to 2.2mm, 1.6 to 1.8mm, 1.2 to 1.4mm and 0.8 to 1.0mm in sequence and then cut into strips.
Further, in the step 3), the low-temperature drying process is as follows: the noodles are dried for 0.5 to 1.5 hours at the temperature of 30 to 35 ℃ and the humidity of 80 to 85 percent RH, then dried for 1 to 2 hours at the temperature of 40 to 45 ℃ and the humidity of 70 to 80 percent RH, and further dried for 0.5 to 1.5 hours at the temperature of 30 to 35 ℃ and the humidity of 60 to 70 percent RH.
Further, in step 3), the noodles are dried to a moisture content of less than 13.5%.
The beneficial effects are that:
the preparation process of the low-GI pure coarse grain flour takes pure coarse grain as a raw material, has the advantages of low GI, good cooking quality and sensory quality, simple process, no need of complex processing equipment, low input cost and easy industrial production.
The preparation process of the low GI pure coarse grain flour disclosed by the invention has the advantages that the main component of the Qiya seed gum is anionic heteropolysaccharide, the Qiya seed gum is rich in dietary fibers, the water absorption and the water retention and gel forming capabilities are good, the main component of the wheat gluten is gluten composed of glutenin and gliadin, and the gluten content in the coarse grain can be effectively improved. However, the single addition of chia seed gum or wheat gluten has limited effect on improving the quality of coarse grain noodles, is easy to cause the defects of overlarge hardness and elasticity of noodles, poor chewing property, influence on appearance and color and the like, has large addition amount and high product cost, and is not beneficial to industrial production. The special coarse grain noodle has the advantages that through the compound use of the Qiya seed gum and the wheat gluten in a specific proportion, an unexpected synergistic effect can be achieved on the quality improvement of the pure coarse grain noodle, the interaction between gluten proteins can be well enhanced under the condition that the addition amount of the Qiya seed gum and the wheat gluten is small, the generation of small gluten balls is effectively reduced, the dough gluten force and the compactness of the noodle belt are improved, the stretching resistance and the viscoelasticity are improved, the texture quality such as the hardness, the elasticity and the chewing property of the coarse grain noodle are improved, the cooking quality and the sensory quality are improved, and the prepared pure coarse grain noodle has good comprehensive quality.
Detailed Description
In order that the manner in which the invention is attained, as well as the features and advantages thereof, will be readily understood, a more particular description of the invention will be rendered by reference to specific embodiments thereof.
Example 1
The preparation process of the low GI pure coarse grain flour comprises the following steps:
1) Dough kneading: mixing 80 parts of rye flour, 20 parts of buckwheat flour, 6 parts of wheat gluten, 0.15 part of chia seed glue and 1.5 parts of salt, adding a proper amount of water and sodium carbonate, and kneading to obtain flocculent dough;
2) Curing: placing the flocculent dough into a proofing box, keeping humidity at about 80% RH, and curing at 25deg.C for 25min to obtain cured dough;
3) Calendaring and slitting: the cured dough is rolled for 1 to 3 times in sequence at the position of a pressing roll rolling distance of 2.0 to 2.2mm, 1.6 to 1.8mm, 1.2 to 1.4mm and 0.8 to 1.0mm in a noodle press, and then cut into raw noodles with the thickness of 0.8 to 1.2mm and the width of 1.5 to 2.0 mm;
4) And (3) drying: the raw noodles are dried at low temperature, and the low-temperature drying process comprises the following steps: drying the noodles at 30deg.C and humidity of 85% RH for 1.0h, then drying at 40deg.C and humidity of 75% RH for 1.5h, further drying at 30deg.C and humidity of 65% RH for 1.0h, drying until the water content of the noodles is lower than 13.5%, cutting, and packaging.
Example 2
The preparation process of the low GI pure coarse grain flour comprises the following steps:
1) Dough kneading: mixing 70 parts of rye flour, 30 parts of buckwheat flour, 4 parts of wheat gluten, 0.35 part of chia seed glue and 1.5 parts of salt, adding a proper amount of water and sodium carbonate, and kneading to obtain flocculent dough;
2) Curing: placing the flocculent dough into a proofing box, keeping humidity at about 80% RH, and curing at 25deg.C for 25min to obtain cured dough;
3) Calendaring and slitting: the cured dough is rolled for 1 to 3 times in sequence at the position of a pressing roll rolling distance of 2.0 to 2.2mm, 1.6 to 1.8mm, 1.2 to 1.4mm and 0.8 to 1.0mm in a noodle press, and then cut into raw noodles with the thickness of 0.8 to 1.2mm and the width of 1.5 to 2.0 mm;
4) And (3) drying: the raw noodles are dried at low temperature, and the low-temperature drying process comprises the following steps: drying the noodles at 35 ℃ and humidity of 80% RH for 1.5h, then drying at 45 ℃ and humidity of 70% RH for 2h, continuously drying at 35 ℃ and humidity of 70% RH for 1.5h, and cutting and packaging after the drying is finished, wherein the moisture content of the noodles is lower than 13.5%.
Example 3
The preparation process of the low GI pure coarse grain flour comprises the following steps:
1) Dough kneading: mixing rye powder 60 parts, buckwheat powder 40 parts, wheat gluten 2 parts, chia seed glue 0.5 parts and salt 1.5 parts, adding a proper amount of water and sodium carbonate, and kneading to obtain flocculent dough;
2) Curing: placing the flocculent dough into a proofing box, keeping humidity at about 80% RH, and curing at 25deg.C for 25min to obtain cured dough;
3) Calendaring and slitting: the cured dough is rolled for 1 to 3 times in sequence at the position of a pressing roll rolling distance of 2.0 to 2.2mm, 1.6 to 1.8mm, 1.2 to 1.4mm and 0.8 to 1.0mm in a noodle press, and then cut into raw noodles with the thickness of 0.8 to 1.2mm and the width of 1.5 to 2.0 mm;
4) And (3) drying: the raw noodles are dried at low temperature, and the low-temperature drying process comprises the following steps: drying the noodles at 32deg.C and 82% RH for 1.0h, then at 42deg.C and 75% RH for 1.5h, further at 32deg.C and 65% RH for 1.0h, and cutting and packaging.
Comparative example 1
The preparation process of the noodles in the comparative example comprises the following steps:
1) Dough kneading: mixing 100 parts of wheat flour and 1.5 parts of salt, adding a proper amount of water and sodium carbonate, and kneading to obtain flocculent dough;
2) Curing: placing the flocculent dough into a proofing box, keeping humidity at about 80% RH, and curing at 25deg.C for 25min to obtain cured dough;
3) Calendaring and slitting: the cured dough is rolled for 1 to 3 times in sequence at the position of a pressing roll rolling distance of 2.0 to 2.2mm, 1.6 to 1.8mm, 1.2 to 1.4mm and 0.8 to 1.0mm in a noodle press, and then cut into raw noodles with the thickness of 0.8 to 1.2mm and the width of 1.5 to 2.0 mm;
4) And (3) drying: drying raw noodle at 40deg.C until the water content of noodle is less than 13.5%, cutting, and packaging.
Comparative example 2
The preparation process of the low GI pure coarse grain flour in the comparative example comprises the following steps:
1) Dough kneading: mixing 70 parts of rye flour, 30 parts of buckwheat flour and 1.5 parts of table salt, adding a proper amount of water and sodium carbonate, and kneading to obtain flocculent dough;
2) Curing: placing the flocculent dough into a proofing box, keeping humidity at about 80% RH, and curing at 25deg.C for 25min to obtain cured dough;
3) Calendaring and slitting: the cured dough is rolled for 1 to 3 times in sequence at the position of a pressing roll rolling distance of 2.0 to 2.2mm, 1.6 to 1.8mm, 1.2 to 1.4mm and 0.8 to 1.0mm in a noodle press, and then cut into raw noodles with the thickness of 0.8 to 1.2mm and the width of 1.5 to 2.0 mm;
4) And (3) drying: the raw noodles are dried at low temperature, and the low-temperature drying process comprises the following steps: drying the noodles at 30deg.C and humidity of 85% RH for 1.0h, then drying at 40deg.C and humidity of 75% RH for 1.5h, further drying at 30deg.C and humidity of 65% RH for 1.0h, drying until the water content of the noodles is lower than 13.5%, cutting, and packaging.
Comparative example 3
The preparation process of the low GI pure coarse grain flour in the comparative example comprises the following steps:
1) Dough kneading: mixing 70 parts of rye flour, 30 parts of buckwheat flour, 12 parts of wheat gluten and 1.5 parts of table salt, adding a proper amount of water and sodium carbonate, and kneading to obtain flocculent dough;
2) Curing: placing the flocculent dough into a proofing box, keeping humidity at about 80% RH, and curing at 25deg.C for 25min to obtain cured dough;
3) Calendaring and slitting: the cured dough is rolled for 1 to 3 times in sequence at the position of a pressing roll rolling distance of 2.0 to 2.2mm, 1.6 to 1.8mm, 1.2 to 1.4mm and 0.8 to 1.0mm in a noodle press, and then cut into raw noodles with the thickness of 0.8 to 1.2mm and the width of 1.5 to 2.0 mm;
4) And (3) drying: the raw noodles are dried at low temperature, and the low-temperature drying process comprises the following steps: drying the noodles at 30deg.C and humidity of 85% RH for 1.0h, then drying at 40deg.C and humidity of 75% RH for 1.5h, further drying at 30deg.C and humidity of 65% RH for 1.0h, drying until the water content of the noodles is lower than 13.5%, cutting, and packaging.
The products obtained in examples 1 to 3 and comparative examples 1 to 3 were subjected to comprehensive comparative evaluation in terms of texture characteristics, retort quality, sensory evaluation, and 4 dimensions of the GI value of the products, and the results are shown in table 1.
Wherein:
texture property measurement: the products obtained in examples 1 to 3 and comparative examples 1 to 3 were cooked to the optimal cooking time, respectively, and after the supercooled water was fished out and the excess water was sucked off, were put into a texture measuring table for measurement, and were repeatedly measured not less than 6 times for each sample. The specific measurement and incorporation are as follows: test probe P/35, test speed 48mm/min, deformation 75%, trigger force 0.5N.
Measurement of cooking quality: the measurement was carried out with reference to GB/T40636-2021.
Sensory evaluation assay: the measurement was carried out with reference to GB/T40636-2021, etc., and the sensory panel consisted of 6 professionals.
GI value measurement: the GI value of the product was estimated by in vitro digestion. 200mg of the sample was weighed and added to 15mL of 0.2mol/L acetic acid-sodium acetate buffer, after mixing uniformly, 10mL of a mixture of alpha-amylase and saccharifying enzyme was added, and samples were taken at hydrolysis times of 10, 20, 30, 60, 90, 120 and 180min, respectively, and absorbance was measured at 540 nm. Sample GI values were estimated based on the glucose standard curve and the sample starch hydrolysis index (Hydrogenated index, HI).
Table 1 table of results of evaluation of noodle quality
As is clear from table 1, comparative example 2 shows that the pure coarse grain noodles have a lower GI, but the texture, the retort and the sensory quality are inferior to those of the ordinary noodles of comparative example 1. Comparative example 3 shows that the single addition of high proportion of wheat gluten can improve the quality of coarse grain noodles to a certain extent, but the improvement effect is limited. The overall physical and structural characteristics, the cooking characteristics and the sensory quality of the products of examples 1-3 are superior to those of comparative examples 1-3, and the fact that the Qiya seed gum and the wheat gluten are compounded in a specific proportion can play a role in synergy, and after the Qiya seed gum and the wheat gluten are used for preparing the pure coarse grain noodles, the overall quality of the pure coarse grain noodles can be obviously improved by combining with specific procedures, so that the prepared pure coarse grain noodles have good comprehensive quality. Meanwhile, the GI of the rye buckwheat noodles of the examples 1-3 is lower than 55, belonging to low GI products (meeting the requirements of standard WS/T652-2019), and the GI value is far lower than that of the common commercial noodles of the comparative example 1.
The foregoing has shown and described the basic principles, principal features and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that the above embodiments and descriptions are merely illustrative of the principles of the present invention, and various changes and modifications may be made without departing from the spirit and scope of the invention, which is defined in the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (7)
1. The preparation process of the low-GI pure coarse grain flour is characterized by comprising the following steps of:
1) Dough kneading: mixing coarse grain powder, wheat gluten and chia seed gum, adding a proper amount of water, and kneading to obtain flocculent dough;
2) Curing: curing the flocculent dough for 20-30 min under the conditions of 25-30 ℃ and 75-85% RH to obtain cured dough; 3) Calendaring and slitting: the cured dough is subjected to composite rolling and then is cut into strips to obtain noodles;
4) And (3) drying: the noodles are cut and packaged after being dried in sections at low temperature.
2. The process for preparing the low-GI pure coarse grain flour according to claim 1, wherein in the step 1), the mass ratio of the coarse grain powder, the wheat gluten and the chia seed gum is 80-120: 2-10: 0.1 to 1.0.
3. The process for preparing the low-GI pure coarse grain flour according to claim 2, wherein in the step 1), the coarse grain flour is composed of rye flour and buckwheat flour, and the mass ratio of the rye flour to the buckwheat flour is 60-80: 20-40.
4. The process for preparing the low-GI pure coarse grain flour according to claim 1, wherein in step 1), table salt is further included, and the ratio of table salt to coarse grain powder is 0.5-2: 80-120.
5. The process for preparing the low-GI pure coarse grain flour according to claim 1, wherein in the step 3), the cured dough is rolled for 1 to 3 times at the positions of the rolling distance of 2.0 to 2.2mm, 1.6 to 1.8mm, 1.2 to 1.4mm and 0.8 to 1.0mm in sequence and then cut into strips.
6. The process for preparing the low-GI pure coarse grain flour according to claim 1, wherein in the step 3), the low-temperature drying process is: the noodles are dried for 0.5 to 1.5 hours at the temperature of 30 to 35 ℃ and the humidity of 80 to 85 percent RH, then dried for 1 to 2 hours at the temperature of 40 to 45 ℃ and the humidity of 70 to 80 percent RH, and further dried for 0.5 to 1.5 hours at the temperature of 30 to 35 ℃ and the humidity of 60 to 70 percent RH.
7. The process for preparing low GI pure coarse grain noodles according to claim 1, wherein in step 3), the noodles are dried to a moisture content of less than 13.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310473796.1A CN116508937A (en) | 2023-04-28 | 2023-04-28 | Preparation process of low-GI (gallium nitride) pure coarse grain flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310473796.1A CN116508937A (en) | 2023-04-28 | 2023-04-28 | Preparation process of low-GI (gallium nitride) pure coarse grain flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116508937A true CN116508937A (en) | 2023-08-01 |
Family
ID=87397078
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310473796.1A Pending CN116508937A (en) | 2023-04-28 | 2023-04-28 | Preparation process of low-GI (gallium nitride) pure coarse grain flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116508937A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120076909A1 (en) * | 2010-04-29 | 2012-03-29 | Mary Waldner | Gluten-free vegan emulsification and texturization process |
| CN115005373A (en) * | 2022-07-06 | 2022-09-06 | 湖南粮食集团有限责任公司 | Low-sodium fine dried noodles and preparation method thereof |
| CN115299557A (en) * | 2022-07-02 | 2022-11-08 | 黄廷国 | High-content coarse grain noodles and preparation method thereof |
-
2023
- 2023-04-28 CN CN202310473796.1A patent/CN116508937A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120076909A1 (en) * | 2010-04-29 | 2012-03-29 | Mary Waldner | Gluten-free vegan emulsification and texturization process |
| CN115299557A (en) * | 2022-07-02 | 2022-11-08 | 黄廷国 | High-content coarse grain noodles and preparation method thereof |
| CN115005373A (en) * | 2022-07-06 | 2022-09-06 | 湖南粮食集团有限责任公司 | Low-sodium fine dried noodles and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP7246612B2 (en) | Method for Producing Low GI Reconstituted Bare Oat Grain | |
| CN112869011A (en) | Method for making low-GI (glycemic index) coarse cereal noodles | |
| WO2024007375A1 (en) | Preparation method of low-sodium fine dried noodles, and low-sodium fine dried noodles | |
| CN102894282A (en) | Strawberry vermicelli | |
| CN110313586A (en) | A kind of low GI high accounting purple sweet potato flour noodle and preparation method thereof | |
| KR101510159B1 (en) | Chopped noodles a manufacturing process | |
| CN110150558A (en) | A kind of low glycemic index composition, containing its fine/high fine Flour product of richness and Flour product preparation method | |
| CN111345441A (en) | Selenium-rich quinoa fermented fine dried noodles and preparation method thereof | |
| CN112450372A (en) | Production and processing technology of high-content coarse cereal noodles | |
| CN111920003A (en) | Potato-rich fine dried noodles based on three-layer composite calendering and making method thereof | |
| KR100822954B1 (en) | Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom | |
| CN116508937A (en) | Preparation process of low-GI (gallium nitride) pure coarse grain flour | |
| CN111758903A (en) | Preparation method of whole grain rice flour with high oxidation resistance | |
| CN110122769A (en) | A method of improving the fresh noodle quality of millet | |
| CN103947713B (en) | A kind of bread containing synanthrin and preparation method thereof | |
| CN116098264A (en) | Chlamydomonas reinhardtii composition with low glycemic index and high nutrition and application thereof | |
| TW201434396A (en) | Preparation method for pure rice noodle | |
| EP1454538A1 (en) | Flour composition containing non-wheat cereal components and noodles produced therefrom | |
| CN103355598A (en) | Fine dried noodles with pineapple | |
| Gaikwad et al. | Effect of Addition of quinoa Flour on Cooking and Sensorial qualities of Noodles | |
| CN115590150B (en) | Slow-sugar low-GI tartary buckwheat fine dried noodles and preparation method thereof | |
| CN109770220A (en) | A kind of full powder vermicelli of barley and preparation method thereof | |
| KR102479890B1 (en) | Novel Ganghochung barley noodle and process for preparing the same | |
| CN116508940A (en) | Low-GI (food and drink) noodles and preparation method thereof | |
| CN1422543A (en) | Health-care flour-made product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |