CN117678694A - Fine dried noodles with high content of coarse cereals and preparation method thereof - Google Patents
Fine dried noodles with high content of coarse cereals and preparation method thereof Download PDFInfo
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Abstract
The application relates to the field of coarse cereal foods, and particularly discloses high-content coarse cereal fine dried noodles and a preparation method thereof. A preparation method of high-content coarse cereal fine dried noodles comprises the following steps: cleaning and shearing corn silk to 6-9mm long, and drying at 40-45deg.C for 20-24 hr to obtain short-cut corn silk; uniformly mixing the chopped corn silk, the plantain seed husk powder, the shrimp shell polypeptide powder, the glutinous rice flour and the tartary buckwheat powder to prepare coarse cereal raw powder; uniformly mixing the coarse cereal raw powder and wheat flour to obtain raw material powder, adding a modifier, and uniformly mixing to obtain mixed flour; mixing the mixed flour and water, and uniformly stirring to obtain flour batting; proofing the flour wadding, calendaring to prepare flour bands, and proofing the flour bands; and (3) carrying out vacuum extrusion and drying on the proofed flour noodle to obtain the fine dried noodles with high content of coarse cereals. The coarse cereal fine dried noodles have the advantages of high coarse cereal content, strong gluten property, small cooking loss, and difficult strip breakage and soup pasting.
Description
Technical Field
The application relates to the technical field of coarse cereal foods, in particular to high-content coarse cereal fine dried noodles and a preparation method thereof.
Background
The wheaten food is one of the main foods favored by people in China, the dried noodles are one kind of noodles, the wheat flour is taken as a raw material, a proper amount of water, edible salt or edible alkali is added, and the dried noodles are processed through the procedures of dough kneading, curing, calendaring, slitting, hanging, drying and the like, and are dry noodles with rectangular or round cross sections and certain length. The dried noodles are one of the important traditional flour products in China, and are popular with consumers because of the characteristics of long storage life, convenient carrying, edible performance after simple cooking and the like.
Along with the change of consumer appearance and the development of food processing industry, the demands of consumers on the noodles gradually tend to be functional and health-care, and the coarse cereals are rich in nutrition and functional factors, so that the prevention and control of metabolic abnormality chronic diseases such as diabetes, hypertension, hyperlipidemia and the like are far superior to those of the finished foods, and the addition of a proper amount of coarse cereals in the wheat flour can not only increase the nutritive value of the noodles, but also bring the unique taste and flavor to the noodles. Coarse cereal fine dried noodles are an important form of health food and are increasingly valued by people.
Since the coarse cereals do not contain gluten proteins and are difficult to form a gluten network structure, the coarse cereal fine dried noodles are generally prepared by adding a proper amount of coarse cereal powder into wheat flour. The content of coarse cereals in the coarse cereal fine dried noodles is generally about 30%, the nutritional requirements of consumers on the coarse cereals cannot be met, in order to improve the content of the coarse cereals in the coarse cereal fine dried noodles, a common method is to squeeze and cure coarse cereal raw powder by adopting a pregelatinization technology to increase the adhesiveness of gluten, but the technology inevitably loses the nutritional ingredients of the coarse cereals in the squeezing and curing process, so that the nutritional value of the coarse cereal fine dried noodles is affected.
Aiming at the related technology, the inventor finds that the content of coarse cereals in the conventional coarse cereal fine dried noodles is low, and the extrusion curing method is easy to influence the nutritional value of the coarse cereal fine dried noodles, so that the original purpose of using coarse cereals is difficult to achieve.
Disclosure of Invention
In order to improve the content of coarse cereals in coarse cereal fine dried noodles, improve the gluten property of the coarse cereal fine dried noodles and prevent the problems of broken strips, mixed soup and the like of the fine dried noodles, the application provides high-content coarse cereal fine dried noodles and a preparation method thereof.
In a first aspect, the present application provides a preparation method of high-content coarse cereal fine dried noodles, which adopts the following technical scheme:
a preparation method of high-content coarse cereal fine dried noodles comprises the following steps:
preparing coarse cereal raw powder: cleaning and shearing corn silk to 6-9mm long, and drying at 40-45deg.C for 20-24 hr to obtain short-cut corn silk;
uniformly mixing chopped corn silk, plantain seed husk powder, shrimp shell polypeptide powder, glutinous rice flour and tartary buckwheat powder to prepare coarse cereal raw powder, wherein the mass ratio of chopped corn silk to plantain seed husk powder to shrimp shell polypeptide powder to glutinous rice flour to tartary buckwheat powder is 0.6-0.8:1.7-2:0.3-0.5:1-1.5:2-3;
preparing mixed flour: uniformly mixing the coarse cereal raw powder and the wheat flour to obtain raw material powder, adding a modifier, and uniformly mixing to obtain mixed flour, wherein the mass ratio of the coarse cereal raw powder to the wheat flour is 7-8:2-3, and the mass ratio of the raw material powder to the modifier is 1:0.03-0.15;
preparing a flour batting: mixing the mixed flour with water, and stirring uniformly to obtain flour batting, wherein the water consumption is 35-45% of the mass of the mixed flour;
proofing: proofing flour batting at 28-30deg.C under 80-83% RH for 1-1.5 hr, calendaring to obtain flour belt, proofing flour belt at 28-30deg.C under 80-83% RH for 1-1.5 hr;
extruding and making noodles: and (3) carrying out vacuum extrusion and drying on the proofed flour noodle to obtain the fine dried noodles with high content of coarse cereals.
By adopting the technical scheme, the plantain seed husk powder, the shrimp shell polypeptide powder, the glutinous rice flour and the tartary buckwheat powder are taken as coarse cereal raw powder, the content of the coarse cereal raw powder in the raw powder reaches 70-80%, after the plantain seed husk powder is contacted with water, the molecular surface of the plantain seed husk powder contains more hydrophilic hydroxyl groups and can be combined with a large amount of water to form a viscous solution, so that the cohesiveness of dough is increased, the gluten property and the masticatory property of the noodles are further enhanced, the cooking loss rate and the natural breakage rate are reduced, the glutinous rice flour can increase the content of amylopectin in the mixed flour, the amylopectin is insoluble in hot water and has adhesive force, the stability inside the noodles can be enhanced, the noodles are stable in structure and are not easily damaged by external force, macromolecular substances can be controlled not to be easily dissolved in flour soup in the flour cooking process, so that gluten network exposed in boiling water is reduced, cooking loss is reduced, the tartary buckwheat powder contains more starch, a hydrophobic network structure is formed along with the progress of starch gelatinization, the stretching resistance and deformation resistance effects of the noodles are improved, the shrimp shell polypeptide powder and starch particles in the tartary buckwheat powder form a gel structure through hydrogen bond and electrostatic interaction under the heating condition, the cooking resistance of the noodles is changed, the breakage rate is reduced, corn silk is less applied to food, generally, after the corn silk is leached or extracted, filtrate or extract is used as a raw material to prepare drinks such as tea drinks, fruit drinks and composite drinks, and the like, and the application in other solid foods is very rare; the corn silk is added into the coarse cereal powder, cellulose contained in the corn silk has a strong water retention effect, so that water can be combined with the coarse cereal powder, gluten proteins fully absorb water and expand to form a gluten network, meanwhile, starch liquid absorbs water and expands to wrap the gluten network, the elasticity of the noodles is increased, the hardness of the noodles is improved, the cooking time is shortened, the cooking loss is reduced, the chopped corn silk forms a three-dimensional corn silk network in the dough, one corn silk stress can drive the whole corn silk network to bear force together, the stress distribution is wider, and the ductility of the noodles is improved.
And after proofing the flour batting, the flour is rolled into flour strips to be proofed again, so that the hydration of the flour strips is more sufficient, the stress formed in the flour mixing and rolling processes is released, the protein is more stretched, the gluten network is formed more sufficiently, the space structure of the interior of the fine dried noodles, which is formed by starch and protein network structures, is more compact, and a large amount of water-soluble components are not easy to dissolve into hot water in the cooking process, so that the cooking loss is reduced.
Optionally, the chopped corn silk is subjected to the following pretreatment:
uniformly mixing minced fillet, plantain seed shell powder, tapioca starch and deionized water to prepare a blend liquid, wherein the mass ratio of the minced fillet to the plantain seed shell powder to the tapioca starch to the deionized water is 1:0.08-0.1:0.3-0.5:8-10;
adding chopped corn silk into the blending solution, soaking for 10-20min, filtering, drying, and steaming for 5-7min.
Through the technical scheme, reducing sugar contained in the plantain seed husk powder can generate Maillard reaction with animal protein, and hydroxyl groups on a large number of polysaccharide molecules contained in the plantain seed husk powder can absorb more water in a hydrogen bond mode, so that more water is absorbed, the volume of hydrogel formed by the animal protein and arabinoxylan in the plantain seed husk powder has good wrapping effect, and gel with certain viscosity and strength is formed on the surface of the chopped corn silk under the adhesion effect of tapioca starch, so that the breaking resistance of the chopped corn silk is improved, the plantain seed husk powder is filled into a network structure of the protein after being hydrated, the density of the network structure is enhanced, a smooth, continuous and uniform structure is formed, in addition, the plantain seed husk powder can form weak gel, the porous three-dimensional structure is realized, meanwhile, the network structure of the protein is enhanced, the stretching resistance and the surface smoothness of the corn silk are improved, the gluten of the noodle is further changed, and the breaking rate is reduced.
Optionally, the preparation method of the shrimp shell polypeptide powder comprises the following steps:
cleaning shrimp shell, drying, degreasing, washing with deionized water, freeze-drying, crushing and sieving to obtain shrimp shell powder, adding compound protease, performing enzymolysis for 3-4h at 55-60 ℃, inactivating enzyme, and centrifuging to obtain enzymolysis liquid, wherein the addition amount of the compound protease is 0.25-0.3% of the mass of the shrimp shell powder;
and adding bamboo shoot dietary fibers into the enzymolysis liquid, uniformly carrying out ultrasonic treatment, freeze-drying and crushing to obtain shrimp shell polypeptide powder, wherein the addition amount of the bamboo shoot dietary fibers is 0.025-0.05:1 of the mass of the enzymolysis liquid.
By adopting the technical scheme, the shrimp shell contains rich proteins, chitin, enzymes and the like, active polypeptides can be extracted, the composite protease is adopted for extraction, the polypeptide yield and the hydrolysis degree can be increased, the bioactive protein is a bioactive substance, the bioactive protein has good biocompatibility and antibacterial property, and the capability of ion exchange and sustained release of different ions.
Optionally, homogenizing the bamboo shoot dietary fiber under 50-60MPa for 10-15min.
By adopting the technical scheme, after high-pressure homogenization, the water holding capacity, oil holding capacity and expansion capacity of the bamboo shoot dietary fiber can be improved, so that the fiber presents a loose porous structure, and further the shrimp shell polypeptide and starch form a more uniform and compact three-dimensional network structure.
Optionally, the compound protease comprises papain and flavourzyme with a mass ratio of 2-3:1.
Optionally, the tartary buckwheat powder is pretreated by the following steps:
uniformly spraying water on the surface of the tartary buckwheat powder, stirring the tartary buckwheat powder while spraying to ensure that the water content of the tartary buckwheat powder is 15-20%, sealing, standing at 4-5 ℃ for 22-24h, heating at 90-95 ℃ for 1.5-2h, adding quercetin ethanol solution with the concentration of 10-15wt%, uniformly mixing, and drying at 50-55 ℃ for 20-24h, wherein the mass ratio of the tartary buckwheat powder to the quercetin ethanol solution is 1:0.2-0.4.
By adopting the technical scheme, the tartary buckwheat powder contains a large amount of soluble polysaccharide and dietary fiber, is easy to combine with water, promotes the free movement of starch molecular chains in the tartary buckwheat powder under the synergistic effect of heat energy and water, rearranges the starch molecular chains, ensures that the double-helix structure and the crystal structure of starch are more perfect, increases the ordered structure of an amorphous region, improves the relative crystallinity of the tartary buckwheat powder subjected to wet heat treatment, releases amylose and amylopectin after the wet heat treatment, ensures that more hydroxyl groups are exposed in the starch, increases the combining capability of the amylose and the water, rapidly increases the viscosity of the whole system, increases the hydration capability of the surface of the noodle, forms a layer of film on the surface layer in the cooking process, can prevent water-soluble substances in the noodle from dissolving out, and reduces the cooking loss; in the tartary buckwheat powder with the surface holes increased after the wet heat treatment, the quercetin can enter the starch granules through the holes and adhere to the starch granules to form a smoother and compact net structure, so that the cooking loss in the cooking process is improved.
Optionally, the glutinous rice flour is subjected to ultrasonic pretreatment, and the specific method comprises the following steps: mixing Oryza Glutinosa powder and deionized water at a mass ratio of 1:2-2.5, performing ultrasonic treatment at power of 130-150W for 8-10min, filtering, and drying.
By adopting the technical scheme, the protein matrix in the glutinous rice flour is damaged by the ultrasonic action, the average grain size of the glutinous rice flour is obviously reduced, and the combination between the starch and the protein is damaged, so that the structure of the glutinous rice flour becomes loose, water molecules are facilitated to enter, the action between the glutinous rice flour and the water molecules is increased, the transparency is increased, and the viscosity is improved.
Optionally, the modifier comprises xanthan gum, mung bean starch and wheat gluten with a mass ratio of 0.3-0.5:1-1.5:2.
By adopting the technical scheme, the mung bean starch can improve the strength, stretching resistance and ductility of dough, the holes on the surface of the dried noodles are less, the structure is more compact, gluten powder is used as foreign protein, disulfide bond formation can be induced, and the network structure of the noodles is increased, so that the hardness, elasticity, breaking force, stretching distance and boiling resistance of the dried noodles are increased, the boiling loss rate is reduced, hydrophilic components in xanthan gum interact with protein and starch in wheat flour, the structure of the noodles is improved, the breaking force of the noodles is enhanced, the cooperation of the three components can improve the gluten property of the coarse cereal dried noodles, the boiling resistance is improved, and the broken bar rate is reduced.
Optionally, the vacuum degree of the vacuum extrusion is 0.06-0.08MPa, and the extrusion temperature is 21-23 ℃.
By adopting the technical scheme, the noodle is extruded at the vacuum degree and the temperature, and the vacuum negative pressure state can promote moisture migration, so that the noodle can be quickly dissolved in flour, the dough quality is improved, and the manufactured noodle has uniform and compact structure.
Optionally, the drying is performed in six steps, the first step is performed at a temperature of 28-30 ℃ and a relative humidity of 80-82%, the drying is performed for 30-31min, the second step is performed at a temperature of 31-32 ℃ and a relative humidity of 85-88%, the drying is performed for 59-60min, the third step is performed at a temperature of 33-34 ℃ and a relative humidity of 78-80%, the drying is performed for 75-80min, the fourth step is performed at a temperature of 35-37 ℃ and a relative humidity of 75-78%, the drying is performed for 227-230min, the fifth step is performed at a temperature of 33-34 ℃ and a relative humidity of 65-68%, the drying is performed for 125-130min, and the sixth step is performed at a temperature of 28-30 ℃ and a relative humidity of 58-60%, and the drying is performed for 55-60min.
By adopting the technical scheme, the multi-grain dried noodles are dried in sections, so that the moisture in the multi-grain dried noodles is thoroughly dried, and the storage time is longer.
In a second aspect, the application provides a high-content coarse cereal fine dried noodles, which adopts the following technical scheme:
a high-content coarse cereal fine dried noodles is prepared by a preparation method of the high-content coarse cereal fine dried noodles.
In summary, the present application has the following beneficial effects:
1. because the glutinous rice flour, corn silk, plantain seed husk powder, shrimp shell polypeptide powder and tartary buckwheat powder are mixed according to a certain proportion to be used as coarse cereal raw powder, the coarse cereal raw powder is mixed with wheat flour according to a larger addition amount to prepare mixed flour, the mixed flour is mixed with water to prepare flour batting, after proofing, calendaring and proofing, coarse cereal fine dried noodles prepared by vacuum extrusion have high coarse cereal content and strong gluten, and are not easy to break and paste soup during steaming.
2. In the application, chopped corn silk is preferably pretreated by using front husk powder, minced fillet, tapioca starch and the like, a layer of network gel can be formed on the chopped corn silk by using the front husk powder and animal protein, the adhesive force and elasticity of the network gel can be improved by using the tapioca starch, the breaking force of the chopped corn silk is improved, and then the breaking-resistant effect of the coarse cereal fine dried noodles is improved.
3. In the application, the affinity of the tartary buckwheat powder and water is improved by preferably using the wet heat treatment, the viscoelasticity of the tartary buckwheat powder is increased, and the smoothness and the compactness of gel formed by the tartary buckwheat powder are increased by using the quercetin, so that the surface glossiness and the smoothness of the coarse cereal fine dried noodles are increased, the quercetin has a good cough and asthma relieving effect, and the coarse cereal fine dried noodles have a certain phlegm eliminating and cough relieving effect.
Detailed Description
The following examples illustrate the present application in further detail.
Preparation examples 1-3 of shrimp shell polypeptide powder
Preparation example 1: washing shrimp shells of the arctic sweet shrimps, drying at 50 ℃, adding ethanol according to a feed liquid ratio of 1:6 for degreasing, stirring for 1h at 50 ℃, washing with deionized water, freeze-drying for 48h, crushing, sieving with a 60-mesh sieve to obtain shrimp shell powder, adding compound protease into 10g of shrimp shell powder, carrying out enzymolysis for 4h at 55 ℃, inactivating enzyme for 15min at 95 ℃, centrifuging for 10min 10000r/min, and taking supernatant to obtain an enzymolysis liquid, wherein the addition amount of the compound protease is 0.3% of the mass of the shrimp shell powder, the compound protease comprises papain and flavourzyme with a mass ratio of 3:1, the papain activity is 80 mug/mg, and the flavourzyme is selected from the biological technologies of Nanjing chang, and the goods number is M11;
adding bamboo shoot dietary fiber into the enzymolysis liquid, carrying out ultrasonic homogenization, freeze drying and crushing to obtain shrimp shell polypeptide powder, wherein the addition amount of the bamboo shoot dietary fiber is 0.05:1 of the mass of the enzymolysis liquid, the bamboo shoot dietary fiber is selected from Xiean Zhen Biotechnology Co., ltd, and the bamboo shoot dietary fiber and deionized water are mixed according to the mass ratio of 1:25 and then homogenized for 10min under 60MPa before being added.
Preparation example 2: washing shrimp shells of the arctic sweet shrimps, drying at 55 ℃, adding ethanol according to a feed liquid ratio of 1:6 for degreasing, stirring at 55 ℃ for 1h, washing with deionized water, freeze-drying for 48h, crushing, sieving with a 60-mesh sieve to obtain shrimp shell powder, adding compound protease into 10g of shrimp shell powder, carrying out enzymolysis at 60 ℃ for 3h, inactivating enzyme at 95 ℃ for 15min, centrifuging for 10min 10000r/min, and taking supernatant to obtain an enzymolysis liquid, wherein the addition amount of the compound protease is 0.25% of the mass of the shrimp shell powder, the compound protease comprises papain and flavourzyme with a mass ratio of 2:1, the papain activity is 80 mug/mg, and the flavourzyme is selected from Nanjing chang biotechnology and the goods number is M11;
adding bamboo shoot dietary fiber into the enzymolysis liquid, carrying out ultrasonic homogenization, freeze drying and crushing to obtain shrimp shell polypeptide powder, wherein the addition amount of the bamboo shoot dietary fiber is 0.025:1 of the mass of the enzymolysis liquid, the bamboo shoot dietary fiber is selected from Xiean zhen biotechnology Co., ltd, and the bamboo shoot dietary fiber and deionized water are mixed according to the mass ratio of 1:25 and then homogenized for 10min under 60MPa before being added.
Preparation example 3: the difference from preparation example 1 is that no bamboo shoot dietary fiber is added, and the enzymolysis liquid is directly frozen and dried and then crushed.
Examples
Example 1: a preparation method of high-content coarse cereal fine dried noodles comprises the following steps:
s1, preparing coarse cereal raw powder: cleaning corn silk, shearing the corn silk to a length of 9mm, drying the corn silk at 40 ℃ for 24 hours to obtain chopped corn silk, uniformly mixing the chopped corn silk with plantain seed husk powder, shrimp husk polypeptide powder, glutinous rice flour and tartary buckwheat powder to obtain coarse cereal raw powder, wherein the mass ratio of the chopped corn silk to the plantain seed husk powder to the shrimp husk polypeptide powder to the glutinous rice flour to the tartary buckwheat powder is 0.8:2:0.5:1.5:3, the shrimp husk polypeptide powder is prepared from preparation example 1, and the glutinous rice powder is pretreated by the following steps: mixing glutinous rice flour and deionized water according to a mass ratio of 1:2, performing ultrasonic treatment with power of 130W for 10min, performing suction filtration, drying at 45 ℃ for 12h, and sieving with a 80-mesh sieve;
s2, preparing mixed flour: uniformly mixing coarse cereal raw powder and 2kg of wheat flour to obtain raw material powder, adding modifier, uniformly mixing to obtain mixed flour, wherein the mass ratio of the coarse cereal raw powder to the wheat flour is 8:2, the mass ratio of the raw material powder to the modifier is 1:0.15, and the modifier comprises xanthan gum, mung bean starch and wheat gluten with the mass ratio of 0.5:1.5:2;
s3, preparing a flour wadding: mixing the mixed flour with water, and stirring uniformly to obtain flour batting, wherein the water consumption is 45% of the mass of the mixed flour;
s4, proofing: proofing flour batting for 1h at 28 ℃ under 80%RH, carrying out compound calendaring for 3 times under a roller spacing of 3mm, sequentially passing through roller spacing of 2mm, 1.8mm, 1.6mm, 1.4mm and 1.2mm to prepare flour bands, and proofing the flour bands for 1h at 28 ℃ under 80%RH;
s5, extruding to manufacture noodles: vacuum extruding and drying the proofed flour noodle to obtain high-content coarse cereal fine dried noodles, wherein the vacuum extruding pressure is 0.08MPa, the extruding temperature is 23 ℃, the drying is performed in 6 sections, the first section is dried for 31min under the environment with the temperature of 29 ℃ and the relative humidity of 82%, the second section is dried for 59min under the environment with the temperature of 31 ℃ and the relative humidity of 85%, the third section is dried for 75min under the environment with the temperature of 33 ℃ and the relative humidity of 80%, the fourth section is dried for 227min under the environment with the temperature of 35 ℃ and the relative humidity of 75%, the fifth section is dried for 125min under the environment with the temperature of 33 ℃ and the relative humidity of 65%, and the sixth section is dried for 55min under the environment with the temperature of 28 ℃ and the relative humidity of 60%.
Example 2: a preparation method of high-content coarse cereal fine dried noodles comprises the following steps:
s1, preparing coarse cereal raw powder: cleaning corn silk, shearing the corn silk to a length of 6mm, drying the corn silk at 45 ℃ for 20 hours to obtain chopped corn silk, uniformly mixing the chopped corn silk with plantain seed husk powder, shrimp husk polypeptide powder, glutinous rice flour and tartary buckwheat powder to obtain coarse cereal raw powder, wherein the mass ratio of the chopped corn silk to the plantain seed husk powder to the shrimp husk polypeptide powder to the glutinous rice flour to the tartary buckwheat powder is 0.6:1.7:0.3:1:2, the shrimp husk polypeptide powder is prepared from preparation example 2, and the glutinous rice powder is pretreated by the following steps: mixing glutinous rice flour and deionized water according to a mass ratio of 1:2.5, performing ultrasonic treatment at 150W for 8min, performing suction filtration, drying at 45 ℃ for 12h, and sieving with a 80-mesh sieve;
s2, preparing mixed flour: uniformly mixing coarse cereal raw powder and 3kg of wheat flour to obtain raw material powder, adding a modifier, uniformly mixing to obtain mixed flour, wherein the mass ratio of the coarse cereal raw powder to the wheat flour is 7:3, the mass ratio of the raw material powder to the modifier is 1:0.03, and the modifier comprises xanthan gum, mung bean starch and wheat gluten with the mass ratio of 0.3:1:2;
s3, preparing a flour wadding: mixing the mixed flour with water, and stirring uniformly to obtain flour batting, wherein the water consumption is 35% of the mass of the mixed flour;
s4, proofing: proofing flour batting at 30 ℃ under 83%RH for 1.5 hours, then carrying out compound calendaring for 3 times under a roller spacing of 3mm, then sequentially passing through roller spacing of 2mm, 1.8mm, 1.6mm, 1.4mm and 1.2mm to prepare flour bands, and proofing the flour bands at 30 ℃ under 83%RH for 1.5 hours;
s5, extruding to manufacture noodles: vacuum extruding and drying the proofed flour noodle to obtain high-content coarse cereal fine dried noodles, wherein the vacuum extruding pressure is 0.06MPa, the extruding temperature is 21 ℃, the drying is performed in 6 sections, the first section is dried for 31min under the environment with the temperature of 29 ℃ and the relative humidity of 82%, the second section is dried for 59min under the environment with the temperature of 31 ℃ and the relative humidity of 85%, the third section is dried for 75min under the environment with the temperature of 33 ℃ and the relative humidity of 80%, the fourth section is dried for 227min under the environment with the temperature of 35 ℃ and the relative humidity of 75%, the fifth section is dried for 125min under the environment with the temperature of 33 ℃ and the relative humidity of 65%, and the sixth section is dried for 55min under the environment with the temperature of 28 ℃ and the relative humidity of 60%.
Example 3: a preparation method of fine dried noodles with high content of coarse cereals is different from that of example 1 in that shrimp shell polypeptide powder is prepared in preparation example 3.
Example 4: a preparation method of high-content coarse cereal fine dried noodles is different from example 1 in that an equal amount of potato starch is used for replacing mung bean starch in the modifier.
Example 5: a preparation method of high-content coarse cereal fine dried noodles is different from example 1 in that mung bean starch is not added.
Example 6: a preparation method of fine dried noodles with high content of coarse cereals is different from that of example 1 in that glutinous rice flour is not subjected to ultrasonic treatment.
Example 7: a preparation method of high-content coarse cereal fine dried noodles is different from example 1 in that chopped corn silk is subjected to the following pretreatment: uniformly mixing minced fillet, plantain seed shell powder, tapioca starch and deionized water of squid to prepare a blending solution, wherein the mass ratio of minced fillet to plantain seed shell powder to tapioca starch to deionized water is 1:0.1:0.5:10;
adding chopped corn silk into the blending liquid, soaking for 20min, filtering, drying, steaming for 7min, wherein the mass ratio of the chopped corn silk to the blending liquid is 4:1.
Example 8: a preparation method of high-content coarse cereal fine dried noodles is different from example 1 in that chopped corn silk is subjected to the following pretreatment: uniformly mixing minced fillet, plantain seed shell powder, tapioca starch and deionized water of squid to prepare a blending solution, wherein the mass ratio of minced fillet to plantain seed shell powder to tapioca starch to deionized water is 1:0.08:0.3:8;
adding chopped corn silk into the blending liquid, soaking for 10min, filtering, drying, steaming for 5min, wherein the mass ratio of the chopped corn silk to the blending liquid is 4:1.
Example 9: a method for preparing fine dried noodles with high content of coarse cereals is different from example 7 in that the husk powder of semen plantaginis is not added when the chopped corn starch is pretreated.
Example 10: a preparation method of fine dried noodles with high content of coarse cereals is different from example 7 in that tapioca starch is not added when short-cut corn starch is pretreated.
Example 11: the preparation method of the high-content coarse cereal fine dried noodles is different from example 7 in that the tartary buckwheat powder is subjected to the following pretreatment:
uniformly spraying water on the surface of the tartary buckwheat powder, stirring the tartary buckwheat powder while spraying to ensure that the water content of the tartary buckwheat powder is 15%, sealing, standing at 4 ℃ for 24 hours, heating at 90 ℃ for 2 hours, adding quercetin ethanol solution with the concentration of 15wt%, uniformly mixing, and drying at 50 ℃ for 24 hours, wherein the mass ratio of the tartary buckwheat powder to the quercetin ethanol solution is 1:0.4.
Example 12: the preparation method of the high-content coarse cereal fine dried noodles is different from example 7 in that the tartary buckwheat powder is subjected to the following pretreatment:
uniformly spraying water on the surface of the tartary buckwheat powder, stirring the tartary buckwheat powder while spraying to ensure that the water content of the tartary buckwheat powder is 20%, sealing, standing at 5 ℃ for 22 hours, heating at 95 ℃ for 1.5 hours, adding quercetin ethanol solution with the concentration of 10wt%, uniformly mixing, and drying at 55 ℃ for 20 hours, wherein the mass ratio of the tartary buckwheat powder to the quercetin ethanol solution is 1:0.2.
Example 13: a preparation method of high-content coarse cereal fine dried noodles is different from example 11 in that when the tartary buckwheat powder is pretreated, water is uniformly sprayed on the surface of the tartary buckwheat powder, the tartary buckwheat powder is stirred while being sprayed, so that the water content of the tartary buckwheat powder is 15%, then the tartary buckwheat powder is sealed, stands for 24 hours at 4 ℃, is heated for 2 hours at 90 ℃, and is dried for 24 hours at 50 ℃.
Example 13: a preparation method of high-content coarse cereal fine dried noodles is different from example 11 in that quercetin ethanol solution with concentration of 15wt% is added into tartary buckwheat powder, and after uniform mixing, the mixture is dried for 24 hours at 50 ℃, and the mass ratio of the tartary buckwheat powder to the quercetin ethanol solution is 1:0.4.
Example 14: a preparation method of high-content coarse cereal fine dried noodles is different from example 11 in that tartary buckwheat powder is subjected to the following pretreatment:
uniformly spraying water on the surface of the tartary buckwheat powder, stirring the tartary buckwheat powder while spraying to ensure that the water content of the tartary buckwheat powder is 35%, sealing, standing at 4 ℃ for 24 hours, heating at 130 ℃ for 2 hours, adding quercetin ethanol solution with the concentration of 15wt%, uniformly mixing, and drying at 50 ℃ for 24 hours, wherein the mass ratio of the tartary buckwheat powder to the quercetin ethanol solution is 1:0.4.
Comparative example
Comparative example 1: a method for preparing fine dried noodles with high content of coarse cereals is different from that of example 1 in that the noodle strings are not proofed.
Comparative example 2: a method for preparing fine dried noodles with high content of coarse cereals is different from that of example 1 in that semen plantaginis husk powder is not added.
Comparative example 3: a method for preparing high-content coarse cereal fine dried noodles is different from example 1 in that short-cut corn silk is not added.
Comparative example 4: a preparation method of high-content coarse cereal fine dried noodles is different from example 1 in that tartary buckwheat powder is used for replacing shrimp shell polypeptide powder.
Comparative example 5: a preparation method of high-content coarse cereal fine dried noodles is different from example 1 in that the coarse cereal raw powder is replaced by the same amount of sorghum flour.
Comparative example 6: a preparation method of corn coarse cereal fine dried noodles comprises the following steps:
(1) Mixing corn coarse cereal flour with common wheat flour, wherein the mass ratio of the corn coarse cereal flour to the common wheat flour is 20:80, obtaining premixed flour, weighing 200g of premixed flour, pouring into a dough mixer, adding 1% of salt, adding water to make the final water content of the dough be 35%, mixing the dough on the dough mixer for 4min, and rolling the flour batting.
(2) The calendaring process is as follows: calendering 3 times on an axial distance of 1.5mm, wherein the roll is directly pressed once and folded twice; placing into self-sealing bags, proofing for 30min, pressing once on 1.2mm, 0.9mm, 0.7mm and 0.5mm respectively, and controlling the final thickness to be 1.0-1.1mm;
(3) The drying procedure is as follows: firstly, placing the noodles in a constant temperature and humidity box with the temperature of 40 ℃ and the humidity of 75% for 10 hours; taking out and naturally airing for 10 hours, wherein the final water content of the dried noodles is less than 13.5%; the preparation method of the corn coarse cereal flour comprises the following steps: 1) Grinding corn kernels, and sieving with a 2mm sieve to obtain corn coarse powder; 2) Adding water into the corn meal obtained in the step 1) to enable the mass percent of the water in the material to be 20%, and then extruding and puffing, wherein the barrel temperature of an extruder is as follows: obtaining extrudate particles at 110 ℃, 140 ℃, 180 ℃, 190 ℃ and 200 ℃; 3) Drying the extrudate obtained in the step 2) in a drying oven at 60 ℃ to reduce the moisture content of the extrudate to 9.86%, and crushing to obtain the corn coarse cereal flour provided by the invention, wherein the diameter of the screen is 0.5 mm.
Performance test
Coarse cereal fine dried noodles were prepared according to the methods of examples and comparative examples, and various properties were measured with reference to the following methods, and the measurement results were recorded in table 1.
1. Measurement of the cooking loss rate: weighing about 10g of fine dried noodles, recording the mass m (accurate to 0.01 g), putting 500mL of distilled water, boiling for an optimal boiling time (the optimal boiling time test method is that noodles are boiled in boiling water, one noodle is taken out in 3min, a glass sheet is extruded to observe whether hard cores exist or not, if so, the hard core-free time is detected every 30 s), transferring the noodles soup into a 500mL volumetric flask for constant volume, taking 100mL of noodles soup, pouring the 100mL of noodles soup into a 250mL beaker with constant weight, putting the noodles in an adjustable electric furnace for evaporating most of water, baking the noodles in a baking oven at 105 ℃ to constant weight, and calculating the cooking loss rate: w=5× [ (m 1)/m ] × (1-m 2) ×100, wherein W is the cooking loss rate in mass percent; m1:100mL of the dry matter mass in grams (g) of the dough soup; m2: moisture content of fine dried noodles,%; m: sample mass in grams (g).
2. Natural breaking rate: taking 10 fine dried noodles, measuring the average length, then randomly weighing the noodle mass G, detecting and weighing the fine dried noodles with the length less than one third of the average length M, and naturally cutting the fine dried noodles with the strip breakage rate of Z=M/G×100%;
3. rate of broken bar: putting 40 fine dried noodles into boiling water, boiling for optimal boiling time, slightly picking out the noodles, and counting the number N of the complete noodles, wherein the cooked broken strip rate is S, and S= (40-N)/N multiplied by 100%.
Table 1 performance test of coarse cereal dried noodles
As can be seen by combining the data in examples 1-2 and Table 1, the coarse cereal fine dried noodles prepared by the raw material consumption and the method in examples 1 and 2 have small cooking loss rate and strip breakage rate, which indicates that the coarse cereal fine dried noodles have strong gluten property and good viscoelasticity, and are not easy to paste soup.
In example 3, the shrimp shell polypeptide powder prepared in preparation example 3 was used, and compared with example 1, the shrimp shell polypeptide powder was not added with bamboo shoot dietary fiber, and the cooking loss rate and the breakage rate were increased, which indicates that the gluten structure of the coarse cereal fine dried noodles prepared in example 1 was reduced, and the viscoelasticity was decreased.
In example 4, potato starch was used instead of mung bean starch, but in example 5, mung bean starch was not added, and compared with example 1, the gluten properties of the coarse cereal fine dried noodles in example 4 were reduced, and the gluten properties of the coarse cereal fine dried noodles in example 5 were more remarkably reduced, which means that the mung bean starch was mixed with xanthan gum and gluten powder, and the gluten properties of the coarse cereal were improved.
In example 6, compared with example 1, the non-sonicated glutinous rice flour showed that the miscellaneous grain dried noodles prepared in example 6 had increased cooking loss rate, natural breakage rate and cooked breakage rate, and reduced gluten properties.
In example 7 and example 8, the chopped corn silk was further pretreated with minced fillet, psyllium husk powder, tapioca starch, etc., as compared with example 1, and the miscellaneous grain dried noodles prepared in example 7 and example 8 were reduced in the loss rate of cooking, the natural and cooked broken bar rate, and enhanced in the gluten property, as shown in table 1.
In example 9 and example 10, when the chopped corn silk was pretreated, the psyllium husk powder and the tapioca starch were not added, respectively, as compared with example 7, and the gluten properties of the coarse cereal fine dried noodles prepared in example 9 and example 10 were reduced as shown in table 1.
In examples 11 and 12, the pretreatment of the tartary buckwheat powder was also performed as compared with example 7, and it is shown in table 1 that the miscellaneous grain dried noodles prepared in examples 11 and 12 were reduced in the cooking loss rate, natural breakage rate and cooked breakage rate.
In example 13, when pretreatment of the tartary buckwheat powder was performed as compared with example 11, quercetin ethanol solution was not added, and in example 14, wet heat treatment of the tartary buckwheat powder was not performed as compared with example 11, and the coarse cereal fine dried noodles prepared in examples 13 and 14 were reduced in gluten properties as compared with example 11.
Comparative example 1 compared with example 1, the proofed flour batting was rolled into a flour sheet and then directly subjected to vacuum extrusion, and the gluten properties of the coarse cereal fine dried noodles were deteriorated as shown in table 1.
In comparative example 2, no psyllium husk powder was added, and in comparative example 3, no chopped corn silk was added, and compared with example 1, the rate of loss in cooking of the coarse cereal fine dried noodles was increased, the natural and cooked breakage rate was increased, and the gluten was weakened.
In comparative example 4, the shrimp shell polypeptide powder was replaced with the tartary buckwheat powder, and the rate of loss in cooking of the coarse cereal fine dried noodles prepared in comparative example 3 was increased and the gluten was reduced as compared with example 1.
In comparative example 5, sorghum flour was used instead of the coarse cereal raw flour, the cooking loss rate of the coarse cereal fine dried noodles was remarkably increased, the breakage rate was increased, and the gluten was deteriorated.
Comparative example 6 is a corn minor cereal fine dried noodles prepared in the prior art, and compared with example 1, the corn minor cereal fine dried noodles prepared in comparative example 6 have lower natural and cooked broken cereal rates, but have a low minor cereal content.
The present embodiment is merely illustrative of the present application and is not intended to be limiting, and those skilled in the art, after having read the present specification, may make modifications to the present embodiment without creative contribution as required, but is protected by patent laws within the scope of the claims of the present application.
Claims (10)
1. The preparation method of the high-content coarse cereal fine dried noodles is characterized by comprising the following steps of:
preparing coarse cereal raw powder: cleaning and shearing corn silk to 6-9mm long, and drying at 40-45deg.C for 20-24 hr to obtain short-cut corn silk;
uniformly mixing chopped corn silk, plantain seed husk powder, shrimp shell polypeptide powder, glutinous rice flour and tartary buckwheat powder to prepare coarse cereal raw powder, wherein the mass ratio of chopped corn silk to plantain seed husk powder to shrimp shell polypeptide powder to glutinous rice flour to tartary buckwheat powder is 0.6-0.8:1.7-2:0.3-0.5:1-1.5:2-3;
preparing mixed flour: uniformly mixing the coarse cereal raw powder and the wheat flour to obtain raw material powder, adding a modifier, and uniformly mixing to obtain mixed flour, wherein the mass ratio of the coarse cereal raw powder to the wheat flour is 7-8:2-3, and the mass ratio of the raw material powder to the modifier is 1:0.03-0.15;
preparing a flour batting: mixing the mixed flour with water, and stirring uniformly to obtain flour batting, wherein the water consumption is 35-45% of the mass of the mixed flour;
proofing: proofing flour batting at 28-30deg.C under 80-83% RH for 1-1.5 hr, calendaring to obtain flour belt, proofing flour belt at 28-30deg.C under 80-83% RH for 1-1.5 hr;
extruding and making noodles: and (3) carrying out vacuum extrusion and drying on the proofed flour noodle to obtain the fine dried noodles with high content of coarse cereals.
2. The method for preparing the high-content coarse cereal fine dried noodles according to claim 1, wherein the method comprises the following steps: the chopped corn silk is pretreated by the following steps:
uniformly mixing minced fillet, plantain seed shell powder, tapioca starch and deionized water to prepare a blend liquid, wherein the mass ratio of the minced fillet to the plantain seed shell powder to the tapioca starch to the deionized water is 1:0.08-0.1:0.3-0.5:8-10;
adding chopped corn silk into the blending solution, soaking for 10-20min, filtering, drying, and steaming for 5-7min.
3. The method for preparing the high-content coarse cereal fine dried noodles according to claim 1, wherein the method comprises the following steps: the preparation method of the shrimp shell polypeptide powder comprises the following steps:
cleaning shrimp shell, drying, degreasing, washing with deionized water, freeze-drying, crushing and sieving to obtain shrimp shell powder, adding compound protease, performing enzymolysis for 3-4h at 55-60 ℃, inactivating enzyme, and centrifuging to obtain enzymolysis liquid, wherein the addition amount of the compound protease is 0.25-0.3% of the mass of the shrimp shell powder;
and adding bamboo shoot dietary fibers into the enzymolysis liquid, uniformly carrying out ultrasonic treatment, freeze-drying and crushing to obtain shrimp shell polypeptide powder, wherein the addition amount of the bamboo shoot dietary fibers is 0.025-0.05:1 of the mass of the enzymolysis liquid.
4. The method for preparing the high-content coarse cereal fine dried noodles according to claim 3, wherein the method comprises the following steps: the compound protease comprises papain and flavourzyme with a mass ratio of 2-3:1.
5. The method for preparing the high-content coarse cereal fine dried noodles according to claim 1, wherein the method comprises the following steps: the tartary buckwheat powder is pretreated by the following steps:
uniformly spraying water on the surface of the tartary buckwheat powder, stirring the tartary buckwheat powder while spraying to ensure that the water content of the tartary buckwheat powder is 15-20%, sealing, standing at 4-5 ℃ for 22-24h, heating at 90-95 ℃ for 1.5-2h, adding quercetin ethanol solution with the concentration of 10-15wt%, uniformly mixing, and drying at 50-55 ℃ for 20-24h, wherein the mass ratio of the tartary buckwheat powder to the quercetin ethanol solution is 1:0.2-0.4.
6. The method for preparing the high-content coarse cereal fine dried noodles according to claim 1, wherein the method comprises the following steps: the glutinous rice flour is subjected to ultrasonic pretreatment, and the specific method comprises the following steps: mixing Oryza Glutinosa powder and deionized water at a mass ratio of 1:2-2.5, performing ultrasonic treatment at power of 130-150W for 8-10min, filtering, and drying.
7. The method for preparing the high-content coarse cereal fine dried noodles according to claim 1, wherein the method comprises the following steps: the modifier comprises xanthan gum, mung bean starch and wheat gluten in a mass ratio of 0.3-0.5:1-1.5:2.
8. The method for preparing the high-content coarse cereal fine dried noodles according to claim 1, wherein the method comprises the following steps: the vacuum degree of the vacuum extrusion is 0.06-0.08MPa, and the extrusion temperature is 21-23 ℃.
9. The method for preparing the high-content coarse cereal fine dried noodles according to claim 1, wherein the method comprises the following steps: the drying is performed in six sections, wherein the first section is dried for 30-31min at the temperature of 28-30 ℃ and the relative humidity of 80-82%, the second section is dried for 59-60min at the temperature of 31-32 ℃ and the relative humidity of 85-88%, the third section is dried for 75-80min at the temperature of 33-34 ℃ and the relative humidity of 78-80%, the fourth section is dried for 227-230min at the temperature of 35-37 ℃ and the relative humidity of 75-78%, the fifth section is dried for 125-130min at the temperature of 33-34 ℃ and the relative humidity of 65-68%, and the sixth section is dried for 55-60min at the temperature of 28-30 ℃ and the relative humidity of 58-60%.
10. A high content coarse cereal fine dried noodles characterized in that it is made by the method for preparing the high content coarse cereal fine dried noodles as defined in any one of claims 1 to 9.
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| CN109907232A (en) * | 2019-04-30 | 2019-06-21 | 西华大学 | A kind of coarse cereal noodles and preparation method thereof |
| CN110140863A (en) * | 2019-05-30 | 2019-08-20 | 北京工商大学 | A kind of production method of water-milling glutinous rice flour |
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| CN112450372A (en) * | 2020-11-26 | 2021-03-09 | 四川东方主食产业技术研究院 | Production and processing technology of high-content coarse cereal noodles |
| CN114287564A (en) * | 2022-01-05 | 2022-04-08 | 青岛天祥食品集团金喜燕制粉有限公司 | Coarse cereal fine dried noodles with strong gluten property and preparation method thereof |
| RU2799533C1 (en) * | 2022-06-24 | 2023-07-05 | Федеральное государственное бюджетное образовательное учреждение высшего образования "ОРЛОВСКИЙ ГОСУДАРСТВЕННЫЙ УНИВЕРСИТЕТ имени И.С. ТУРГЕНЕВА" (ОГУ им. И.С. Тургенева) | Method for producing gluten-free pasta |
| CN116574777A (en) * | 2023-05-19 | 2023-08-11 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of crayfish shell polypeptide and application of crayfish shell polypeptide in puffed food |
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|---|---|---|---|---|
| CN109007593A (en) * | 2018-08-08 | 2018-12-18 | 云南景业农业科技开发有限公司 | The preparation method of rhizoma polygonati dried noodle |
| CN109907232A (en) * | 2019-04-30 | 2019-06-21 | 西华大学 | A kind of coarse cereal noodles and preparation method thereof |
| CN110140863A (en) * | 2019-05-30 | 2019-08-20 | 北京工商大学 | A kind of production method of water-milling glutinous rice flour |
| CN111034916A (en) * | 2019-12-20 | 2020-04-21 | 山西省农业科学院农产品加工研究所 | Vacuum extrusion noodles with high coarse cereal content and low additive and preparation method thereof |
| CN112450372A (en) * | 2020-11-26 | 2021-03-09 | 四川东方主食产业技术研究院 | Production and processing technology of high-content coarse cereal noodles |
| CN114287564A (en) * | 2022-01-05 | 2022-04-08 | 青岛天祥食品集团金喜燕制粉有限公司 | Coarse cereal fine dried noodles with strong gluten property and preparation method thereof |
| RU2799533C1 (en) * | 2022-06-24 | 2023-07-05 | Федеральное государственное бюджетное образовательное учреждение высшего образования "ОРЛОВСКИЙ ГОСУДАРСТВЕННЫЙ УНИВЕРСИТЕТ имени И.С. ТУРГЕНЕВА" (ОГУ им. И.С. Тургенева) | Method for producing gluten-free pasta |
| CN116574777A (en) * | 2023-05-19 | 2023-08-11 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of crayfish shell polypeptide and application of crayfish shell polypeptide in puffed food |
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