CN1327785C - Dried maize flour noodle containing lysine and preparation method thereof - Google Patents
Dried maize flour noodle containing lysine and preparation method thereof Download PDFInfo
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- CN1327785C CN1327785C CNB200510020707XA CN200510020707A CN1327785C CN 1327785 C CN1327785 C CN 1327785C CN B200510020707X A CNB200510020707X A CN B200510020707XA CN 200510020707 A CN200510020707 A CN 200510020707A CN 1327785 C CN1327785 C CN 1327785C
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Abstract
The present invention discloses lysine corn fine dried noodles which comprise 0.05 to 1 wt% of proteinase, 0.0005 to 0.01 wt% of oxidase and lysine corn as the rest. In a preparation method, lysine corn seeds are ground in an ultrafine mode to 90 to 150 meshes; the ground corn flour is sent into a biological enzyme reactor and matched with the proteinase and oxidase to be mixed for reaction; after the enzyme digestion treatment, the powder material is sent into a dough kneading machine and stirred with water; after the treatment of standing curing, sheet rolling, noodle cutting and drying, the lysine corn fine dried noodles of the present invention are obtained. High-lysine corn is used as a raw material, and the gluten content is increased by ultrafine pulverization and the biological enzyme digestion treatment to prepare the high gluten lysine corn fine dried noodles. The noodles have the advantages of fine and smooth mouth feel and good taste, and with the nutrition value of high gluten lysine corn, the noodles are an ideal health-care product for current people.
Description
Technical field
The present invention relates to a kind of food, specifically, relate to a kind of dried maize flour noodle containing lysine and preparation method.
Background technology
Corn is a kind of healthy food of vegetal pole horn of plenty, and owing to corn coarse mouthfeel, pungent, gluten quality is low, is regarded as coarse food grain for a long time, as feed.Along with people's living standard improves constantly, the enhancing of health perception has recognized that people and nonruminant can not self synthetic lysines, contains the not enough trophic disturbance that causes of lysine owing to wheat flour and vermicelli again.The diet structure of also feeling deeply based on rice, fine flour simultaneously seems very dull, and nutrition is very uneven.Covet " three height " food of American-European high protein, higher fatty acid, high heat is causeed fat, the spreading of hypertension, diabetes, high fat of blood, cardiovascular and cerebrovascular disease and cancer.Develop dried maize flour noodle containing lysine, both solved the difficult problem of wheat flour lysine deficiency, provide a kind of balanced in nutrition, health care, tasty, the selection space that coarse food grain is carefully eaten for people again simultaneously.But corn gluten matter is relatively poor, and the noodles of making are easily broken.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, high dried maize flour noodle containing lysine of a kind of gluten quality and preparation method are provided.
For achieving the above object, it is 0.05%～1% protease by weight percentage that dried maize flour noodle containing lysine of the present invention contains, 0.0005～0.01% oxidizing ferment, and surplus is a lysine corn flour.
Can also contain percentage by weight in the above-mentioned dried maize flour noodle containing lysine and be 0.3～3% sodium chloride.
The preparation method of dried maize flour noodle containing lysine of the present invention may further comprise the steps:
(1), the lysine maize seed is carried out ultramicro grinding, make opaque reach 90 order to 150 orders;
(2), the corn flour after will pulverizing sends into biological enzyme reactor, is equipped with protease and oxidizing ferment, mixes and stirs reaction:
(3), the powder after the biology enzyme processing is sent into dough mixing machine, water stirs, and makes glue protein and glutelin suction swelling bonding in the powder, forms the dough with elasticity, toughness, extensibility, caking property and plasticity gluten network tissue;
(4), roll sheet, tangent plane, oven dry, promptly get dried maize flour noodle containing lysine of the present invention.
Dried maize flour noodle containing lysine of the present invention is a raw material with the high-lysine corn, improves gluten quality by ultramicro grinding, biology enzyme processing, produces high muscle dried maize flour noodle containing lysine.Simultaneously, owing to adopt ultramicro grinding to make the sensory of noodles exquisiteness, lubricated good to eat.In addition, the nutritive value of high muscle lysine maize itself is the desirable health food of modern.
Description of drawings
Fig. 1 is a kind of specific embodiment process chart of dried maize flour noodle containing lysine preparation method of the present invention.
The specific embodiment
Below in conjunction with specific embodiment, dried maize flour noodle containing lysine of the present invention and preparation method are described in further detail.
Fig. 1 is a kind of specific embodiment process chart of dried maize flour noodle containing lysine preparation method of the present invention.In the present embodiment, select that to contain the high-quality protein maize of lysine more than 0.3%～0.4% be raw material for use, as middle list 9409, Quality Protein Maize 2000.
Concrete technological process is as follows:
(1), seed damage: with pulverizer corn kernel is carried out break process, kept cellulose, vitamin and microelement and the embryo oil of maize with health role, endosperm and aleurone and leukotrienes, linoleic acid;
(2), ultramicro grinding: adopt ultra micro powder technical finesse equipment, make corn flour reach 90～120 orders, reach 150～200 orders after adding water and face;
(3), the classification of looking over so as to check: cross sieve classification with different fineness, 100～120 purposes are made the filamentary silver face, and fineness is at 1mm; 90～100 purposes are made fine flour, and fineness is at 1.5mm; What 90 orders were following does common, and fineness is at 2mm;
(4), biology enzyme processing: will cross powder material and send into biological enzyme reactor, being equipped with is 0.05%～1% protease by weight percentage, and 0.0005～0.01% oxidizing ferment mixes and stirs reaction 5～10 minutes under the room temperature normal pressure; Make glue protein and glutelin suction swelling bonding in the powder, form dough with elasticity, toughness, extensibility, caking property and plasticity gluten network tissue;
(5) and face technology: the powder through biochemical treatment is sent into dough mixing machine, press powder weight 0.3～3% and add salt, the dead-soft water that adds 1～2 degree by powder weight 33% ± 0.5% carries out 15 minutes stirring, make glue protein and glutelin suction swelling bonding in the powder, form dough with elasticity, toughness, extensibility, caking property and plasticity gluten network tissue;
(6), leave standstill slaking: carry out slaking under the temperature about 25 ℃, temperature should be hanged down unsuitable high, and the curing time should be more than 10 minutes;
(7), roll blade technolgy:, roll into wearing of certain thickness and width by polygon counterrotating roll through the dough of overcuring; Adopt six road roll pressure rollings, promote gluten network to organize fine and closely wovenization and adhesion mutually;
(8), tangent plane technology: with a pair of face knife system arranged side by side, in opposite directions the gear of constant speed rotation, be meshing with each other, will wear the noodles that are cut into certain-length and width;
(9), stoving process: adopt modes such as hot conduction, heat convection and radiant heat to intersect use, always 70～90 minutes drying times.1. predrying: in 20～30 ℃ of the temperature controls, account for 15% of total drying time, noodles moisture reduces to 27～28% by 33～35%; 2. trunk is dry: 35～45 ℃ of temperature controls, account for about 25% of total drying time, and noodles moisture is reduced to below 16～17% by 25%; 3. dry eventually: the water content that reaches the target level of product quality defined is below 13～14%.Be specially per minute and reduce about 0.5 ℃, get back to the normal temperature state, account for about 30% of total drying time up to temperature;
(10), quality testing packing warehouse-in.
Embodiment 1
Dried maize flour noodle containing lysine, containing is 0.05% protease by weight percentage, 0.01% oxidizing ferment, sodium chloride 0.3%, surplus is a lysine corn flour.
Embodiment 2
Dried maize flour noodle containing lysine, containing is 1% protease by weight percentage, 0.0005% oxidizing ferment, sodium chloride 3%, surplus is a lysine corn flour.
Embodiment 3
Dried maize flour noodle containing lysine, containing is 0.2% protease by weight percentage, 0.002% oxidizing ferment, sodium chloride 1%, surplus is a lysine corn flour.
Lysine is essential amino acid, and people and nonruminant self can not synthesize, and must be replenished by food, and wheat and conventional corn contain the lysine deficiency again, therefore researchs and develops the importance that high-lysine food is food development.The present invention utilizes high-lysine corn, claims high-quality protein maize or high nutrient corn again, makes corn noodles and has solved this difficult problem effectively.High-lysine corn is to be the higher special corn of lysine content in the seed, its energy collecting and protein are, solve people and nonruminant self can not synthetic lysine and wheat and conventional corn contain the lysine deficiency, cause hypotrophy, unbalance and protein utilization is low and multiple nutrients bad reactions such as the oedema, the hair that cause become fragile, white hair, diarrhoea.
High-lysine corn is compared with conventional corn, and it is little that content of starch and composition are gone up difference, but fat content is low, only accounts for 42.2% of conventional corn.And glutelin and globulin are than conventional corn respectively high 2.24% and 107.07%.Amino acid is the important indicator of weighing protein quality, particularly lysine and tryptophan, conventional corn lysine content only 0.2%, tryptophan 0.06%, and high-lysine corn lysine content 0.48% tryptophan is 0.13%, and it is above to double than conventional corn.In addition, histidine, arginine, asparatate, glycine, methionine equal size all are higher than conventional corn, make amino acid in kind and balance more quantitatively.
The present invention adopts ultramicro grinding that the full seed of lysine maize is carried out pulverization process, has kept whole nutritional labelings of corn in all directions, is the octuple of wheat flour.
Enzyme is maximum class protein, and it carries out biocatalysis, is the pusher of intermediate supersession, and its activated centre structure has a kind of adaptability and high-performance bio catalytic action, has automatic regulatory function.Utilization of the present invention is exactly protease and oxidizing ferment bioreaction technology, with comparatively gentle condition, with quinaldine acid basicity the lysine maize opaque is carried out biocatalytic reaction in the environment of room temperature normal pressure.Enzyme is subjected to corn flour and induces biological conformation change, catalysis corn opaque is arranged, directed and enzyme active center wedging, form the metamorphosis of corn molecule rapidly, make the corn dividing subchain suitably be adjusted modification, thereby improve and improvement corn dividing subchain, improve gluten quality, fineness reaches 90 order to 120 orders, reaches the high muscle high-grade maize essence of 150 orders～200 purposes powder after adding water and looking familiar.
The salt of adding 1% in vermicelli are made plays convergence gluten structure, the effect of improvement dough rheological characteristics, increase dough strength again, reduce disconnected bar, promote the quick uniform water absorption of flour, quicken the dough slaking, suppress varied bacteria growing, prevent that wetted surface from becoming sour and seasoning all has certain effect.
Dried maize flour noodle containing lysine of the present invention and preparation method are not limited to the scope of the specific embodiment, and present embodiment just helps to understand the present invention, and all utilize innovation and creation that the present invention conceives all at the row of protection.
Claims (6)
1. a dried maize flour noodle containing lysine is characterized in that, containing is 0.05%～1% protease by weight percentage, 0.0005～0.01% oxidizing ferment, and surplus is a lysine corn flour.
2. dried maize flour noodle containing lysine according to claim 1 is characterized in that: also containing is 0.3～3% sodium chloride by weight percentage.
3. a method for preparing the described dried maize flour noodle containing lysine of claim 1 is characterized in that, may further comprise the steps:
(1), the lysine maize seed is carried out ultramicro grinding, make opaque reach 90 order to 150 orders;
(2), the corn flour after will pulverizing sends into biological enzyme reactor, is equipped with protease and oxidizing ferment, mixes and stirs reaction;
(3), the powder after the biology enzyme processing is sent into dough mixing machine, water stirs, and makes glue protein and glutelin suction swelling bonding in the powder, forms the dough with elasticity, toughness, extensibility, caking property and plasticity gluten network tissue;
(4), roll sheet, tangent plane, oven dry, promptly get dried maize flour noodle containing lysine.
4. the preparation method of dried maize flour noodle containing lysine according to claim 3, it is characterized in that, before the lysine maize seed carries out ultramicro grinding, carry out the corn kernel fragmentation: with pulverizer corn kernel is carried out break process, kept cellulose, vitamin and microelement and the embryo oil of maize with health role, endosperm and aleurone and leukotrienes, linoleic acid.
5. the preparation method of dried maize flour noodle containing lysine according to claim 3 is characterized in that, after (1) step ultramicro grinding, increase by one and go on foot the grading technology of looking over so as to check: cross sieve classification with different fineness, 100～120 purposes are made the filamentary silver face, and fineness is at 1mm; 90～100 purposes are made fine flour, and fineness is at 1.5mm; What 90 orders were following does common, and fineness is at 2mm.
6. the preparation method of dried maize flour noodle containing lysine according to claim 3 is characterized in that, behind (3) step process, one step of increase is left standstill ripe technology: carry out slaking under the temperature about 25 ℃, the curing time should be more than 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNB200510020707XA CN1327785C (en) | 2005-04-14 | 2005-04-14 | Dried maize flour noodle containing lysine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB200510020707XA CN1327785C (en) | 2005-04-14 | 2005-04-14 | Dried maize flour noodle containing lysine and preparation method thereof |
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| CN1669445A CN1669445A (en) | 2005-09-21 |
| CN1327785C true CN1327785C (en) | 2007-07-25 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341943B (en) * | 2008-08-16 | 2010-12-15 | 郭洪伟 | Corn high-strength flour, corn slimming noodle and preparing method |
| CN102178173B (en) * | 2011-04-20 | 2013-08-28 | 刘建青 | Production technology of non-fired high-lysine corn instant noodles |
| CN102488139B (en) * | 2011-12-16 | 2013-06-19 | 吉林佳粮玉米食品有限公司 | Method for making corn noodle and method for making corn dough sheet |
| CN104366506B (en) * | 2014-12-10 | 2016-02-24 | 金健米业股份有限公司 | A kind of vermicelli modifying agent and use it to prepare the method for vermicelli |
| CN105249194A (en) * | 2015-10-13 | 2016-01-20 | 广西兴业县至珍生态园农业科技有限公司 | Method for preparing pure natural kidney nourishing noodles from okra |
| CN108813333B (en) * | 2018-05-22 | 2021-11-19 | 吉林农业大学 | High-protein coarse cereal fresh and wet noodles and production method thereof |
| CN109820139A (en) * | 2019-03-28 | 2019-05-31 | 云南农业大学 | A kind of wheat flour and preparation method thereof rich in lysine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1199567A (en) * | 1997-05-19 | 1998-11-25 | 赵军 | Golden corn noddles and its production method and apparatus |
| CN1329843A (en) * | 2000-06-16 | 2002-01-09 | 陈江辉 | Dried nutritive corn noodles and its making method |
| CN1428095A (en) * | 2001-12-25 | 2003-07-09 | 吴景华 | Corn vermicelli and its preparation process |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1199567A (en) * | 1997-05-19 | 1998-11-25 | 赵军 | Golden corn noddles and its production method and apparatus |
| CN1329843A (en) * | 2000-06-16 | 2002-01-09 | 陈江辉 | Dried nutritive corn noodles and its making method |
| CN1428095A (en) * | 2001-12-25 | 2003-07-09 | 吴景华 | Corn vermicelli and its preparation process |
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| CN1669445A (en) | 2005-09-21 |
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Owner name: SICHUAN MEILUOSILIN BIOTECHNOLOGY CO., LTD. Free format text: FORMER OWNER: CHEN XIA Effective date: 20140123 |
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Effective date of registration: 20140123 Address after: 641500, Sichuan, Ziyang province Lezhi Tianchi town Industrial Development Zone Patentee after: Sichuan Meiluosilin Biological Technology Co. Ltd. Address before: 614500 No. 22 Qianjin Street, Lezhi County, Sichuan Province Patentee before: Chen Xia |
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