LU500355B1

LU500355B1 - A Flour and Noodle Product Containing Moringa Oleifera Leaves Powder

Info

Publication number: LU500355B1
Application number: LU500355A
Authority: LU
Inventors: Hong Zhu; Jing Wang; Ju Qiu; Kehong Liang
Original assignee: Institute Of Food And Nutrition Development Mini Of Agriculture And Rural Affairs
Priority date: 2021-06-30
Filing date: 2021-06-30
Publication date: 2022-01-03

Abstract

The invention relates to the field of food, in particular to a flour and noodle product containing Moringa oleifera leaves powder. The flour contains wheat flour and Moringa oleifera leaves powder in a weight ratio of 100:5 to 7.5, and the particle size of the Moringa oleifera leaves powder is 10 to 74 ?m. Among them, the weight ratio of Moringa oleifera leaves powder with a particle size of 10-25 ?m and a Moringa oleifera leaves powder with a particle size of 26-74 ?m is 4-6:1. On the one hand, the present invention minimizes the decrease in dough quality caused by the addition of Moringa oleifera leaves powder. On the other hand, it ensures the taste, color and other sensory qualities of products added with Moringa oleifera leaves powder.

Description

Description LU500355 A Flour and Noodle Product Containing Moringa Oleifera Leaves Powder Technical Field

[0001] The present invention relates to the field of food, in particular to a flour and noodle products containing Moringa oleifera leaves powder. Background Technology

[0002] Moringa oleifera leave, as a new resource food, are rich in protein, vitamins, and minerals, and are ideal dietary nutritional additives. Noodle products made with Moringa oleifera leaves powder as an auxiliary material have excellent market potential. However, adding plant ingredients such as Moringa oleifera leaves powder will generally cause adverse effects such as poor dough quality and decreased taste.

[0003] At present, when making noodle products, the added plant ingredients are generally added to wheat flour after ordinary pulverization. After the addition, due to the reduction of gluten protein content, the properties of the dough are reduced to a certain extent. Generally, in order to ensure the quality of the product, it is also necessary to add ingredients such as gluten. However, it leads to the fact that the added amount of plant ingredients cannot be further increased, its nutritional fortification effect is not significant, and the cost is increased. Invention Summary

[0004] In order to solve the above technical problems, the present invention provides a flour and noodle products containing Moringa oleifera leaves powder powder.

[0005] Specifically, the present invention first provides a flour, which contains wheat flour and Moringa oleifera leaves powder in a weight ratio of 100:5-7.5.

[0006] The particle size of the Moringa oleifera leaves powder is 10-74 um. Among them, the weight ratio of Moringa oleifera leaves powder with a particle size of 10-25 um to a Moringa oleifera leaves powder with a particle size of 26-74 um is 4-6:1, preferably 5:1.

[0007] The present invention found that by preparing Moringa oleifera leaves powder according to the above-mentioned particle size and mixing it with wheat flour in a specific ratio, the dough quality and noodle texture can be greatly improved. At the same time, the nutrients in Moringa oleifera leaves powder can be better retained.

[0008] Preferably, the preparation process of the Moringa oleifera leaves powder is as follows: Moringa oleifera leaves is used as a raw material, and it is obtained after drying, crushing and 1 sieving. LU500355

[0009] Among them, the drying is performed by a hot-air-microwave coupling drying process, and the hot-air temperature is set to 55-65°C, the wind speed is 0.8-1.2m/s; the microwave power density is set to 2.5-3.5W/ g, the microwave intermittent time ratio is 1.5-2 .5, the time of each opening is 0.8-1 .2min, and the total drying time is 180-220min.

[0010] The present invention unexpectedly found that compared with other drying methods, the noodle product obtained after drying the Moringa oleifera leaves powder by the hot-air microwave coupled drying process has the most ideal effect. In particular, when drying under the above parameters, it is not only beneficial to retain the nutrients and color of the Moringa oleifera leaves, at the same time, the obtained Moringa oleifera leaves powder is also beneficial to further improve the dough quality.

[0011] Preferably, the hot air temperature is set to 60°C, and the wind speed is 1 .0m/s.

[0012] Preferably, the microwave power density is set to 3W/g, the microwave intermittent time ratio is 2, the time of each opening is 1.0min, and the total drying time is 200min .

[0013] Preferably, before the hot air intermittent microwave coupled drying process, the Moringa oleifera leaves are placed in a hot steam pot for blanching 170 -190s, more preferably blanching is 180s.

[0014] In a preferred embodiment, the drying specifically includes: After blanching the leaves of Moringa oleifera leaves in a hot steam pot for 180 seconds, they were dried by intermittent microwave coupling with hot air. In hot-air intermittent microwave coupled drying, the hot-air temperature is set to 60°C, the wind speed is 1.0m/s, the microwave power density is 3W/g, the intermittent ratio of microwave drying is adjusted, and the microwave is turned on for 1 minute. The intermittent ratio is 2(1min: 1min, ton: toff), and the total drying time is 200min.

[0015] When the protein content of the Moringa oleifera leaves is above 20%, generally good effects can be obtained in the scheme of the present invention.

[0016] As a more preferred solution, when the Moringa oleifera leaves are derived from traditional Indian Moringa oleifera Lam ., the ingredients contained after the above-mentioned treatment can make the dough quality better.

[0017] When performing the pulverization, conventional instruments such as planetary ball mills and colloid mills can be used, which are not further limited here.

[0018] Preferably, the wheat flour is high-gluten wheat flour, such as Hetao wheat flour, Jinshahe high-gluten wheat flour, etc.

[0019] The present invention further provides a noodle product prepared from the flour.

LU

[0020] In fact, since the flour in the present invention can improve the quality of the dough U500355 and the taste of the finished product, it can obtain good effects when used in general noodle products. Especially when used to make dried noodles, good results can be obtained. Therefore, it is preferable that the noodle product is dried noodles.

[0021] According to the common knowledge in the art, the The flour and noodle products are used to prepare dough, and then the dough is rolled, cut into strips, dried, and cut to prepare the Moringa oleifera leaves powder vermicelli.

[0022] The beneficial effects of the present invention are:

[0023] On the one hand, the present invention minimizes the decrease in dough quality due to the addition of Moringa oleifera leaves powder. On the other hand, sensory qualities such as taste and color of products with Moringa oleifera leaves powder are ensured.

[0024] The noodle product made by using the flour of the present invention has the following advantages:

[0025] (1) Tt is rich in minerals and vitamins, with comprehensive and balanced nutrients;

[0026] (2) It has no special peculiar smell, good taste and low price;

[0027] (3) The ingredients do not need to add other functional agents such as gluten, which minimizes the degradation of dough quality caused by the addition of other ingredients. Detailed Description of the Presently Preferred Embodiments

[0028] The following embodiments are used to illustrate the present invention, but are not used to limit the scope of the present invention.

[0029] In order to be more conducive to the comparative effect, the Moringa oleifera leaves used in the following examples are all derived from traditional Indian Moringa oleifera Lam., and the protein content is more than 20%. In fact, as long as the protein content of Moringa oleifera leaves is above 20%, good effects can be obtained in the present invention.

[0030] For those who do not indicate specific techniques or conditions in the embodiments, it shall be carried out in accordance with the techniques or conditions described in the literature in the field, or in accordance with the product specification. Those reagents or instruments that do not indicate the manufacturer are conventional products that can be purchased through formal channels.

[0031] Embodiments 1

[0032] This embodiment provides a flour added with Moringa oleifera leaves powder, which is made by the following method:

[0033] (1) Wash the Moringa leaves with water, drain the water and dry. The specific drying

LU conditions are as follows: After blanching the leaves of Moringa oleifera leaves in a hot steam| U500355 pot for 180 seconds, they were dried by intermittent microwave coupling with hot air. In hot-air intermittent microwave coupled drying, the hot-air temperature is set to 60°C, the wind speed is 1.0m/s, the microwave power density is 3W/g, the intermittent ratio of microwave drying is adjusted, and the microwave is turned on for 1 minute. The intermittent ratio is 2(Imin: Imin, ton: toff), and the total drying time is 200min.

[0034] (2) After coarse pulverization, the planetary ball mill is used for ultra-fine pulverization, mixed with zirconia balls in a volume ratio of 1:2, milled for 5 hours, and then sieved to obtain Moringa oleifera leaves powder with a particle size of 10-25 um and Moringa oleifera leaves powder with a particle size of 26 ~ 74um.

[0035] (3) Moringa oleifera leaves powder with a particle size of 10-25 um and a Moringa oleifera leaves powder with a particle size of 26-74 um are taken at a weight ratio of 5:1, and then the Hetao wheat flour and Moringa oleifera leaves powder are mixed in a weight ratio of 100:5.

[0036] Embodiments 2

[0037] This embodiment provides a flour added with Moringa oleifera leaves powder, which is made by the following method:

[0038] (1) Wash the Moringa leaves with water, drain the water and dry. The specific drying conditions are as follows: After blanching the leaves of Moringa oleifera leaves in a hot steam pot for 180 seconds, they were dried by intermittent microwave coupling with hot air. In hot-air intermittent microwave coupled drying, the hot-air temperature is set to 60°C, the wind speed is 1.0m/s, the microwave power density is 3W/g, the intermittent ratio of microwave drying is adjusted, and the microwave is turned on for 1 minute. The intermittent ratio is 2(Imin: Imin, ton: toff), and the total drying time is 200min.

[0039] (2) After coarse pulverization, the planetary ball mill is used for ultra-fine pulverization, mixed with zirconia balls in a volume ratio of 1:2, milled for 5 hours, and then sieved to obtain Moringa oleifera leaves powder with a particle size of 10-25 um and Moringa oleifera leaves powder with a particle size of 26 ~ 74um.

[0040] (3) Moringa oleifera leaves powder with a particle size of 10-25 um and a Moringa oleifera leaves powder with a particle size of 26-74 um are taken at a weight ratio of 5:1, and then the Jinshahe high-gluten wheat flour and Moringa oleifera leaves powder are mixed in a weight ratio of 100: 7 .5.

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[0041] Embodiments 3 LU500355

[0042] This embodiment provides a flour added with Moringa oleifera leaves powder. The difference from Example 1 is that the drying conditions of step (1) are different.

[0043] The drying conditions in this embodiment are specifically: using a hot air drying method, drying at 60°C. to a moisture content of less than 6%.

[0044] Comparative example 1

[0045] This embodiment provides a flour added with Moringa oleifera leaves powder . The difference from Example 1 is that the same amount of Moringa oleifera leaves powder with a particle size of 26-74 um is replaced with a Moringa oleifera leaves powder with a particle size of 26-90 um.

[0046] Comparative example 2

[0047] This embodiment provides a flour added with Moringa oleifera leaves powder. The difference from Example 1 is that under the condition that the total weight does not change, the weight ratio of Moringa oleifera leaves powder with a particle size of 10-25 um and Moringa oleifera leaves powder with a particle size of 26-74 um is adjusted to 10:1.

[0048] Test example 1

[0049] In this test example, the quality of the dough made from flour in the examples and comparative examples was tested. The specific methods are as follows:

[0050] For the determination of silty properties, refer to GB/T 14614-2006 "Physical Properties of Wheat Flour Dough-Determination of Water Absorption and Rheological Properties by Farinograph Method". A farinometer is used to measure and record the curve of the consistency of wheat flour in the dough formation and expansion process with time after adding water, and obtain the characteristic values of the curve, including water absorption, dough formation time, stable time, weakening degree, etc. The speed of the farinograph is

63.0r/min. After premixing for 1 min, add distilled water to make the maximum consistency of the dough close to 500FU.

[0051] For the determination of tensile properties, refer to GB/T 14615-2006 "Determination of the Physical Properties of Wheat Flour Dough and Rheological Properties by Extensometer Method" Weigh 150g of pre-mixed powder in the farinometer to prepare the dough, and knead the dough on the farinometer by mixing for 1 min, stop for 5 minutes, and continue kneading the dough for 2 minutes, and accurately weigh 150g of dough and continuously put it into the rounding device, knead the shaper to form a dough stick, and place it in the proofing room for proofing. Take it out at 45 min, stretch the test noodle block until it breaks, and record the

LU required tensile resistance. The stretch map shows the functional relationship of the applied U500355 stretch force with respect to the stretch length. The analysis indicators include: dough extensibility and the maximum resistance of the dough.

[0052] The test results are shown in Table 1 below:

[0053] Table 1

[0054] Item Embodiments | Embodiment| Embodiments | Comparative |Comparative 1 s2 3 Example 1 Example 2 Formation me (min) Sein time (min) Maximum tensile 140 139 134 120 123 resistance (BU) Extension (mm)

[0055] It can be seen from this result that the dough properties of the examples of the present invention are significantly better than those of the comparative example.

[0056] Test example 2

[0057] This test example evaluates the sensory quality of the dried noodles made from flour in the examples and comparative examples, and the specific methods are:

[0058] The dough is made into dough according to the conventional method, and the dough is rolled, cut into strips, dried, cut, measured, and packaged to prepare dried noodles.

[0059] The cooked dried noodles are subjected to sensory evaluation, and the evaluation team is composed of 6 food professionals. The sensory evaluation criteria are:

[0060] The scoring standard refers to LS/T 3202 1993, and the details are shown in Table 2 below:

[0061] Table 2

[0062] Full marks Color 10 It refers to the color and brightness of the noodles. The noodles are white, milky white, creamy yellow and bright. Its score is 8.5-10 points; its general brightness is scored 6-8.4 points; the color is dark and gray, and brightness is poor,its score is 1-6 points.

Apparent state | 10 It refers to the smoothness and swelling of the surface of the noodles. The score for fine and smooth surface structure is 8.5-10 points, the score for intermediate degree is 6-8.4 points, and the score for rough surface, swelling and deformation is 1-6 points.

Palatability 20 The amount of force required to bite a piece of noodles with your teeth. The score (soft and hard) for moderate force is 17-20 points, the score for slightly harder or softer force is 12-17 points, and the score for too hard or too soft force is 1-12 points.

Toughness 25 The firmness and elasticity of noodles when chewed. The noodles that are bitter and springy are scored 21-25 points. Noodles with moderate bite and elasticity are scored 15-21 points. Noodles with poor bite strength and insufficient elasticity are scored 1-15 points.

6

Viscosity 25 It refers to the strength of noodles sticking to teeth during chewing. The score|||J500355 for refreshing and non-sticky teeth during chewing is 21-25 points, the score for more refreshing-slightly sticky teeth is 12-21 points, and the scores for unpleasant and sticky teeth are 10-15 points.

Smoothness 5 It refers to the smoothness of the mouthfeel when tasting noodles. The score for smoothness is 4.3-5 points, the score for intermediate smoothness is 3-4.3 points, and the score for poor smoothness is 1-3 points.

Taste 5 It refers to the taste when tasting. It has a clear aroma of wheat for 4.3-5 points, basically no peculiar smell is 3-4.3 points, and peculiar smell is 1-3 points.

Refined wheat flour product score >85 points

[0063] |] Ordinary wheat flour product score >75 points

[0064] The test results are sho.wn in Table 3 below:

[0065] Table 3

[0067] From this result, it can be seen that the organoleptic quality of the noodles of the example is better than the organoleptic quality of the comparative example.

[0068] Test example 3

[0069] In this test example, the nutrient components of the dried noodles made from flour in the examples and comparative examples are tested, and the test results are shown in 4:

[0070] Table 4

[0071] Item Embodiments [Embodiments [Embodiments (Comparative | Comparative 1 2 3 Example 1 | Example 2 K(mg/ 100 Fe(my 1003 CatmgT 10

I

[0072] From the results, it can be seen that the nutritional components of the examples are| U500355 better than those of the comparative examples.

[0073] Test Example 4

[0074] In this test example, the texture characteristics of dried noodles made from flour in the examples and comparative examples are tested, and the specific methods are as follows:

[0075] Steam the noodles to the best time. Select 3 boiled dried noodles and place them on the test plate, and use the P35 probe for TPA test to set the parameters as follows: test mode is Compression, speed before test is 1.00mm/s, test speed is 0.80mm/s, speed after test is

1.00mm/s, compression degree is 65.00%, interval time is 1.00s, trigger force is 5.0g.

[0076] The test results are shown in Table 5:

[0077] Table 5

[0078] 1 2 3 example 1 example 2

[0079]

[0080] From the results, it can be seen that the texture characteristics of the dried noodles of the examples are better than those of the comparative example.

[0081] Although the present invention has been described in detail with general descriptions and specific implementations above, some modifications or improvements can be made on the basis of the present invention, which 1s obvious to skilled technicians in the art. Therefore, all these modifications or improvements made without departing from the spirit of the present invention belong to the scope of the present invention.

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Claims

1. A flour, which is characterized in that it contains wheat flour and Moringa oleifera leaves powder in a weight ratio of 100:5 - 7.5.

The particle size of the Moringa oleifera leaves powder is 10-74 um. Among them, the weight ratio of Moringa oleifera leaves powder with a particle size of 10-25 um to a Moringa oleifera leaves powder with a particle size of 26-74 um is 4-6:1.

2. The flour according to claim 1, which is characterized in that the preparation process of the Moringa oleifera leaves powder is as follows: Moringa oleifera leaves is used as a raw material, and it is obtained after drying, crushing and sieving.

Among them, the drying is performed by a hot-air-microwave coupling drying process, and the hot-air temperature is set to 55-65°C, the wind speed is 0.8-1.2m/s; the microwave power density is set to 2.5-3.5W/ g, the microwave intermittent time ratio is 1.5-2 .5, the time of each opening is 0.8-1 .2min, and the total drying time is 180-220min.

3. According to claim 2, the flour is characterized in that the hot air temperature is set to 60°C and the wind speed is 1.0 m/s.

4. According to claims 2-3, the flour is characterized in that the microwave power density is set to 3W/g, the microwave intermittent time ratio is 2, the time of each opening is 1.0min, and the total drying time is 200min .

5. According to any one of claims 2-4, the flour is characterized in that, before the hot air intermittent microwave coupled drying process, the Moringa oleifera leaves are placed in a hot steam pot for blanching 170 -190s, more preferably blanching is 180s.

6. According to any one of claims 2-5, the flour is characterized in that the protein content of the Moringa oleifera leaves is more than 20%.

7. According to any one of claims 2-6, the flour is characterized in that the Moringa oleifera leaves are derived from traditional Indian Moringa.

8. According to any one of claims 1-7, the flour is characterized in that the wheat flour is high-gluten wheat flour.

9. According to any one of claims 1-8, the flour is characterized in that a noodle product is made from the flour.

10. According to any one of claims 1-8, the flour is characterized in that a dried noodle made from the flour.

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