WO2015010228A1 - 一种粉条的技术改进 - Google Patents
一种粉条的技术改进 Download PDFInfo
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- WO2015010228A1 WO2015010228A1 PCT/CN2013/079751 CN2013079751W WO2015010228A1 WO 2015010228 A1 WO2015010228 A1 WO 2015010228A1 CN 2013079751 W CN2013079751 W CN 2013079751W WO 2015010228 A1 WO2015010228 A1 WO 2015010228A1
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- noodles
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- noodle
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Definitions
- the invention relates to an improvement of a processing technique and quality evaluation of a vermicelli.
- noodles appeared in the Han Dynasty and have been around for more than 2,000 years.
- Flour has long been one of the staple food ingredients for Chinese residents.
- the noodles also known as rolled noodles and cheese noodles, are an important traditional noodle product in China. They are made of wheat flour as the main raw material, and the cross section is processed by adding water and surface, curing, calendering, cutting, hanging and dewatering. Round dry noodle products.
- the main processes of the noodles include dough, dough ripening, compounding, dough aging, calendering and drying.
- the corresponding samples are the dough formed by wheat flour and noodles, the dough strip after ripening and compounding, the double-matured dough strip, the nine-way calendered noodle strip, the wet noodles after cutting the strip, and the five sections running through the drying room. Noodles, dried noodles, finished noodles after cutting off the metering package, etc. .
- Factors affecting the quality fluctuation of the noodles include raw materials, equipment, processes, environment, personnel operations and testing methods.
- the quality fluctuations in the production process of noodles are mainly caused by the fluctuation of raw flour and production process, as well as irregular human operation; the stabilization time and ash content of flour, the way and time of noodles, the temperature, humidity and running time of each area of the drying room.
- shutdown operations are the main influencing factors.
- the main problem that exists is that the manual control of these processes causes quality instability.
- the traditional supervisor evaluation method is greatly influenced by the subjective factors of the evaluator, and the sensory evaluation results of the noodles are difficult to communicate internationally.
- the sensory evaluation indicators of noodle quality generally include the color, surface condition, flexural strength, uniformity, palatability (softness), toughness (bite and elasticity), viscosity, refreshing and taste of dried noodles. Wait.
- the noodle quality evaluation method adopted in China is still Industry Standards established in 1993 SB / T 10137-93 Appendix in "Wheat flour for noodles". People in different countries and regions have different scoring standards when evaluating each indicator.
- the methods of cooking and evaluating noodles vary from country to country.
- the methods of cooking and evaluating noodles vary from country to country.
- the invention proposes to optimize the noodle processing technology on the existing basis and strengthen the optimization and upgrading of the processing equipment.
- HACCP quality control In order to cope with the shortage of quality control, the present invention introduces HACCP quality control to solve the technical problem.
- HACCP Used in noodle production it analyzes the potential hazards that may be caused in each part of the production process to determine the key control points that affect the quality of the product, and develop corresponding preventive measures for each CCP point.
- the present invention proposes an evaluation method capable of quantifying the result of the noodle quality evaluation.
- the present invention is improved from additives such as starches, hydrocolloids, and proteins.
- the noodles processed by the advanced complete sets of equipment have the following beneficial effects: the surface is smooth, the appearance is neat, the color is good, the taste is fragrant, and the cooking is constant. article. It is also possible to process a variety of health nutrition noodles with different excipients.
- the color of the patch is measured by a colorimeter to help objectively evaluate the quality difference of the noodles and reduce human error.
- the physical property tester helps to determine the objectivity of the results.
- the physical property tester is the main instrument for objectively evaluating the quality of food. It reflects the characteristics of the food texture related to the mechanical properties, and has high sensitivity and objectivity. The results are accurately quantified to avoid the subjective impact of human factors on food quality evaluation results.
- starch suitable for noodle production is generally required to have 'The gelatinization temperature is low, the gelatinization is easy to expand, and the viscosity is high' Other characteristics, the current commonly used starches are potato starch, tapioca starch, sticky corn starch, etc., which can improve the gelatinization and cooking characteristics of noodles. Starch suitable for noodle production is generally required to have ' The gelatinization temperature is low, the gelatinization is easy to expand, and the viscosity is high.
- the commonly used raw starches are potato starch, tapioca starch, and clay corn starch, which can improve the gelatinization and cooking characteristics of noodles.
- guar gum CMC It is easily dispersible in water and forms a high-viscosity colloid. This colloid interacts with the protein in wheat flour to form a dense network structure, which enhances the viscosity of the dough, and the bond between the gluten and the starch granules is more tight and firm, thus enhancing the noodles.
- Elasticity and toughness reduce the dissolution of starch during noodle cooking; xanthan gum and sodium alginate act as water-soluble colloids of macromolecules, forming a network structure through cross-linking between their own molecules and superpolymerization with macromolecules.
- the sodium alginate solution exists in the form of electrolyte, which can neutralize the ions on the gluten to form a stable coagulation. Glue to improve the texture of the dough.
- gluten meal also known as active gluten meal
- active gluten meal is an important component of wheat flour, composed of two proteins, glutenin and prolamin, which form a strong gluten protein network when exposed to water. And give the wheat flour a unique nature.
- the addition of gluten powder to wheat flour has a significant effect on the powdery curve of the dough, and the gluten has a great effect on the reinforcement.
- the addition amount is generally such that excessive addition of gluten powder makes the dough too strong and calendering difficult; egg white protein can reduce noodle cooking.
- Loss rate, increase water absorption, reduce paste, enhance noodle anti-tension, use casein instead of egg albumin can have the same effect, can also reduce the oil absorption rate in frying in instant noodles;
- whey protein is a kind of gluten Protein, which has rheological properties similar to wheat gluten protein, can be used to form or enhance protein networks, improve noodle forming ability and the ability to lock starch during noodle cooking; soy protein can also strengthen gluten and improve dough properties.
- the invention mainly proposes that the spray-type watering is adopted by the double-axis dough mixer to make the flour and water mix more uniformly. So that the protein in the flour swells and hydrates, forming the gluten of the network structure, and containing the starch granules, so it lays a good foundation for the first step of making excellent noodles; using chilled alloy steel rolls and before the composite tableting The two pairs of press rolls are drawn into twill weaves; the temperature of the drying room is automatically adjusted to avoid different climates and different relative temperatures affecting product quality.
- HACCP Hazard Analysis Critical Control Point
- the present invention introduces instrument evaluation: application of color evaluation and texture evaluation of flour products.
- the color of the patch is measured by a colorimeter to help objectively evaluate the quality difference of the noodles and reduce human error.
- Physical property tester determines the objectivity of the results.
- the physical property test analyzer is the main instrument for objectively evaluating the quality of food. It reflects the characteristics of the food texture related to the mechanical properties, has high sensitivity and objectivity, and can be used for the results. Accurate quantitative processing to avoid the subjective impact of human factors on food quality evaluation results.
- the modified starch is an esterification, etherification, cross-linking or degradation product obtained by reacting a hydroxyl group in the starch with an oxidizing agent, a crosslinking agent, an organic acid or an inorganic acid under different conditions.
- their gelatinization temperature and hydrophilicity have changed significantly.
- esterified starch and hydroxypropyl starch have been widely promoted and used.
- ADDIN a commercially promoted starch
- the pregelatinized modified starch as a thickener has good adhesion properties and can enhance the strength of the noodle.
- the amount of starch used in the noodles should not be too large, otherwise it will affect the strength of the noodles and increase the rate of broken strips. 1% ⁇ 5%.
- the edible gums used in noodles are mainly hydrophilic colloids such as xanthan gum, sodium alginate, guar gum, konjac gum, CMC. Wait.
- the present invention mainly performs precise control on the amount of the above edible colloid added.
- the addition of natural protein to the noodles is mainly to enhance nutrition and maintain the dough structure.
- Commonly used are gluten, soy protein, egg white protein, casein, whey protein, etc., their addition can be intuitively increased first.
- the protein content of the noodles can be intuitively increased first.
Abstract
本发明公开了一种粉条生产技术和评价体系的改进。在现有基础上优化挂面加工技术，加强加工设备的优化升级；规范行业标准，推行HACCP质量控制，保证产品规模化生产过程中的稳定质量和安全性；加强质量评价体系，寻找适合的评价指标，规范质量；继续寻求优质、高效、天然的添加剂，加大开发力度，进一步优化面条的生产工艺，丰富其种类，以实现挂面的规模化生产。
Description
本发明涉及一种粉条的加工工艺和质量评价的改进。
据史料记载，挂面出现于汉代，距今已经有 2000 余年的历史 ，面粉长期作为中国居民的主食原料之一
。挂面又称卷面、筒子面，是中国一种重要的传统面条制品，是以小麦粉为主要原料，经加水和面、熟化、压延、切条、悬挂脱水等工序加工而成的截面为矩形或圆形的干面条制品。
近几年，随着中国国际化进程的加快，挂面已成为一种国际化食品。随着市场需求的扩大，加工工艺在传统工艺的基础上进行了大量研究，对于加工手段及参数都有了详实的研究，为实际生产提供了大量的实践指导。而且强大的市场需要，大规模的生产线应运而生，为保证产品品质及产品生产规模提供了保障。随着人民生活水平不断提高，生活环境和生活方式的日益改善，不但对挂面的色、香、味和营养价值提出更高要求，而且对挂面的品质如弹性、韧性、黏性的要求也愈来愈高。随着生活的需要和人们重视程度的提高，中国及世界一些发达国家如韩国、澳大利亚、美国和加拿大等国竞相开展广泛研究，目前在小麦育种、品质改良、制粉工艺、专用面粉、食品添加剂生产方面取得了一系列科技成果。
首先，由于挂面生产附加值较低，其运输半径受到限制，从而限制了挂面产业的规模，所以挂面行业以中小型企业居多，加工手段相对落后。随着当前劳动力成本的不断上升，为数众多的中小挂面生产企业面临生存危机，挂面的自动化生产设备已成为挂面质量改进的主要路径之一。
其次，挂面主要工艺包括和面、面团熟化、复合、面带熟化、压延、烘干。对应样品分别为小麦粉和面形成的面团、熟化复合后的面带、二次熟化后的面带、九道压延后的面带、切条上架后的湿面条、运行通过烘房五个区的面条、和干面条、切断计量包装后的成品挂面等分别设立监测点经行质量控制
。
影响挂面质量波动的因素包括原料、设备、工艺、环境、人员操作及检测手段。面条生产过程中的质量波动主要来源于原料面粉和生产工艺的波动，以及不规范的人为操作；面粉的稳定时间和灰分含量，和面的方式和时间，烘房各区的温、湿度和运行时间及停机操作是主要的影响因素。
现存的主要问题是， 这些工序人工控制造成质量的不稳定性。
再次，传统的主管评价方法受评价者主观因素影响较大，面条的感官评价结果在国际间很难沟通。
面条品质的感官评判指标一般有干面条的色泽、表面状况、抗弯强度、整齐度、煮后面条的适口性（软硬度）、韧性（咬劲和弹性）、黏性、爽口性和食味等。目前我国采用的面条品质评价方法依然是
1993 年制订的行业标准 SB / T 10137-93
“面条用小麦粉”中的附录。不同国家、不同地域的人们对各指标进行评价时的得分标准有所不同。日本人对面条的颜色和表面状况比较注重，而中国人则比较注重面条的适口性与韧性。日本人比较喜欢软面条，而中国人则喜欢稍硬一点、有嚼劲的面条。各国对面条的煮制和评价方法也均不相同。各国对面条的煮制和评价方法也均不相同。
最后，食品添加剂大大促进了挂面生产的发展，并被誉为现代食品工业的灵魂，这主要是它给挂面生产带来许多好处。1.利于保存，防止变质；2.改善挂面的感官性状；3.保持或提高挂面的营养价值；4.有利挂面加工，适应生产机械化和自动化。但也必须看到，食品添加剂毕竟不是食品的天然成分，如使用不当，或添加剂本身混入一些有害成分，就可能对人体健康带来一定危害，主要表现在以下几个方面：1.致癌问题；2.急、慢性中毒问题；3.影响挂面的口感和营养价值。
对于加工设备的缺陷，本发明提出在现有基础上优化挂面加工技术，加强加工设备的优化升级。
为了应对质量控制的不足，本发明引入HACCP质量控制以解决该技术问题。 将 HACCP
应用于挂面生产，对生产过程中的每个环节可能造成的潜在危害进行分析，以确定影响产品质量的关键控制点，并针对每一个 CCP 点制定出相应的预防措施。
针对主观评价方法的缺陷，本发明提出了一种能够对面条品质评价结果进行量化的评价方法。
在提高挂面质量方面，本发明从淀粉类、亲水胶体、蛋白类等添加剂上进行改良。
随着社，会的发展与进步，对挂面的质量要求越来越高，使用先进的成套设备加工出来的挂面具备如下有益效果：它表面光滑，外观整齐，色泽好，味香，耐煮、不断条。还可以以不同的辅料加工出各种保健营养挂面。
HACCP管理模式中，采用色度仪测定面片的颜色有助于客观的评价面条的品质差异，减少人为误差。物性测试仪有助于测定结果的客观性，物性测试分析仪是客观评价食品品质的主要仪器，所反映的主要是与力学特性有关的食品质地特性，有较高的灵敏度和客观性，并可对结果进行准确的数量化处理，从而避免人为因素对食品品质评价结果的主观影响。
面条生产中添加淀粉类可以改善面条的品质，如咀嚼性、滑爽性、光亮度等，是面条生产中使用量最大的品质改良剂，包括原淀粉和变性淀粉。适用于面条生产的淀粉一般要求具有
' 糊化温度低、糊化膨胀容易、粘度高 '
等特点，目前常用的原淀粉有马铃薯淀粉、木薯淀粉、粘质玉米淀粉等，它们可以改善面条的糊化和蒸煮特性。适用于面条生产的淀粉一般要求具有 '
糊化温度低、糊化膨胀容易、粘度高 ' 等特点，目前常用的原淀粉有马铃薯淀粉、木薯淀粉、粘质玉米淀粉等，它们可以改善面条的糊化和蒸煮特性。
添加适量食用胶体可以达到的效果有：瓜尔豆胶、 CMC
遇水极易分散并形成高粘度的胶体，这种胶体能与小麦粉中的蛋白质相互作用形成致密的网络结构，使面团黏性增强，面筋与淀粉颗粒的黏结更加紧密牢固，因而能增强面条的弹性和韧性，降低面条烹煮时淀粉的溶出；黄原胶和海藻酸钠作为大分子的水溶性胶体，通过自身分子间的交联作用以及与大分子间的超聚合作用而形成网络结构，在室温下能长时间的稳定，对面团起到增稠及增黏和乳化的作用；另一方面，海藻酸钠溶液以电解质的形式存在，能中和面筋蛋白上的离子而形成稳定的凝胶，从而改进面团的质构。
添加适量蛋白类可以达到的效果有：谷朊粉又称活性面筋粉，是小麦粉的重要组成部分，由麦谷蛋白和醇溶蛋白两种蛋白质组成，两者遇水能形成强有力的面筋蛋白网而赋予小麦粉特有的性质。小麦粉中添加谷朊粉对面团的粉质曲线有显著影响，对面筋的增强作用很大，其添加量一般在，过度添加谷朊粉会使面团过强，压延困难；蛋清蛋白可以降低面条蒸煮损失率，增加吸水，减少糊汤，增强面条抗张力，用酪蛋白来代替蛋清蛋白可以起到同样的效果，用于方便面中还可以降低油炸时的吸油率；乳清蛋白是一种类面筋蛋白，其流变学性质类似于小麦面筋蛋白质，可用于形成或增强蛋白质网络，提高面条成型能力和面条烹煮期间锁住淀粉的能力；大豆蛋白亦可以强化面筋，改善面团特性。
对于挂面生产设备的改进，本发明主要提出：采用双轴和面机采用喷雾式洒水，使面粉和水混合更均匀。从而使面粉中的蛋白质吸水膨胀，形成网络结构的面筋，并使其包容着淀粉颗粒，因此为制作优良的面条打下第一步良好的基础；采用冷硬合金钢轧辊，并在复合压片前的两对压辊拉成斜纹炕；烘房温度自动调节，免使不同的气候和不同的相对温度而影响产品质量。
针对质量控制的缺陷，本发明采用实施危害分析关键控制点 (HACCP)
生产挂面。HACCP以科学为基础，通过系统性地确定具体危害及其控制措施，以保证挂面质量安全性。HACCP的控制系统着眼于预防而不是依靠终产品的检验来保证挂面食品的安全。HACCP是一个适用于挂面企业的简便、易行、合理、有效的控制体系。
针对主观质量评价的不足，本发明引入仪器评价：面粉产品应用色泽评价和质构特征评价。采用色度仪测定面片的颜色有助于客观的评价面条的品质差异，减少人为误差。物性测试仪测定结果的客观性，物性测试分析仪是客观评价食品品质的主要仪器，所反映的主要是与力学特性有关的食品质地特性，有较高的灵敏度和客观性，并可对结果进行准确的数量化处理，从而避免人为因素对食品品质评价结果的主观影响。
在粉条添加剂改进上：
首先，变性淀粉是淀粉中的羟基与氧化剂、交联剂、有机酸或无机酸作用，在不同的条件下得到的酯化、醚化、交联或降解产物。与原淀粉相比，它们的糊化温度、亲水性均有明显变化。目前酯化淀粉和羟丙基淀粉得到广泛的推广和使用
ADDIN
。此外，预糊化变性淀粉作为一种增稠剂，具有良好的粘附性能，能增强面条强度。但面条中淀粉使用量不能过大，否则会影响面条的筋力，增加断条率，一般添加量在
1%~5% 。
其次，面条中所使用的食用胶类主要是一些亲水性胶体，如黄原胶、海藻酸钠、瓜尔豆胶、魔芋胶、 CMC
等。本发明主要在上述食用胶体的添加量上进行精确 控制。
再次，面条中添加天然蛋白类主要是为了增强营养以及很好的维持面团结构，常用的有谷朊粉、大豆蛋白、蛋清蛋白、酪蛋白、乳清蛋白等，它们的加入首先能够直观的增加面条的蛋白质含量。
Claims (4)
- 一种粉条技术的改进，其特征在于：在现有基础上优化挂面加工技术，加强加工设备的优化升级。
- 根据权利要求1所述粉条技术的改进，其特征在于：推行HACCP质量控制，保证产品规模化生产过程中的稳定质量和安全性。
- 根据权利要求1所述粉条技术的改进，其特征在于：加强质量评价体系，寻找适合的评价指标，规范质量。
- 根据权利要求1所述粉条技术的改进，其特征在于：继续寻求优质、高效、天然的添加剂。
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN86205590U (zh) * | 1986-07-28 | 1987-06-17 | 陈铁铮 | 新型切面机组 |
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