WO2020151130A1 - 一种高含量燕麦挂面及其制作方法 - Google Patents

一种高含量燕麦挂面及其制作方法 Download PDF

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WO2020151130A1
WO2020151130A1 PCT/CN2019/086178 CN2019086178W WO2020151130A1 WO 2020151130 A1 WO2020151130 A1 WO 2020151130A1 CN 2019086178 W CN2019086178 W CN 2019086178W WO 2020151130 A1 WO2020151130 A1 WO 2020151130A1
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Prior art keywords
noodles
oat
content
dried
noodle
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PCT/CN2019/086178
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English (en)
French (fr)
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朱科学
童大鹏
姬瑞恒
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河南中鹤研究院有限公司
江南大学
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Publication of WO2020151130A1 publication Critical patent/WO2020151130A1/zh

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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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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 belongs to the processing field of miscellaneous grains and flour products, and particularly relates to a high-content oat noodle and a preparation method thereof.
  • Noodles are one of the traditional staple foods of my country and many other Asian countries. It has a history of more than 4,000 years and is deeply loved by the people. Oatmeal has a smooth taste, and its functional properties are used to develop high-content noodles with various cereals to meet consumers' demands for a healthy diet. The market prospect is broad.
  • oat gliadin content is low, glutenin molecular weight is small, it is difficult to form a continuous three-dimensional gluten network structure, the content of non-starch polysaccharides (such as pentosans) in the whole oat flour is small, but it has an impact on dough rheology
  • the properties have a significant adverse effect, and the water-insoluble dietary fiber (including cellulose, hemicellulose and lignin) has a physical barrier to the gluten structure and other damages, resulting in poor ductility of the oat dough, and cracks are prone to occur during the compression extension process. .
  • high-content oat whole flour noodles have insufficient taste and toughness and poor palatability.
  • the patent with publication number CN102379398A discloses an oatmeal noodle and a preparation method thereof, which are characterized in that: 8-15% of whole oat flour, 0.03-0.08% of iodized salt, 85-92% of flour, and its noodle processing adaptability and edible quality Better, but the amount of whole oatmeal powder added is less, which belongs to the oat-flavored dried noodles and does not have health conditioning effects.
  • the main purpose of the present invention is to provide a high-content dried oat noodles and a preparation method thereof to overcome the deficiencies of the prior art.
  • the embodiment of the present invention provides a high-content dried oat noodles, including the following components calculated in parts by weight: 30-90 parts of whole oat flour, 10-70 parts of high-gluten wheat flour, 5-20 parts of gluten powder, and 0.2 parts of eggs. 1 part, 0.01 to 0.3 part of refined konjac flour, 0.01 to 1 part of edible gum, 0.01 to 0.2 part of sodium carbonate, and 50 to 300 U/g enzyme preparation.
  • the enzyme preparation includes any one or a combination of cellulase and hemicellulase.
  • the enzyme preparation includes any one or a combination of two or more of ⁇ -glucanase, ⁇ -glucosidase and xylanase.
  • the egg includes any one or a combination of two of egg powder and fresh egg liquid.
  • the egg includes any one or a combination of two or more of egg white powder, egg yolk powder, whole egg powder, egg white liquid, egg yolk liquid, and whole egg liquid.
  • the edible gum includes any one or a combination of two or more of xanthan gum, sodium alginate and artemisia gum.
  • the embodiment of the present invention also provides a method for preparing high-content dried oat noodles, which includes the following steps:
  • step (5) The noodle strip obtained in step (5) is shredded by a noodle knife, put on the shelf, and dried to prepare dried dried oat noodles;
  • step (6) The dried oat noodles obtained in step (6) are cut, measured and packaged to prepare the high-content oat noodles.
  • the advantages of the present invention include:
  • the present invention effectively improves the rheological properties and ductility of oat dough, improves the rolling quality of oat noodles, and effectively solves the problem that the noodles are prone to cracks during the rolling process, and even splits and breaks occur. And other issues, to ensure smooth rolling processing.
  • the present invention optimizes the key quality indicators and parameters of special flour suitable for processing high-content dried oat noodles, optimizes the types and dosage ratio of quality improvers, and uses vacuum mixing technology to greatly improve the taste and toughness of dried oat noodles.
  • the oat dried noodles formula provided by the present invention does not add edible salt, which is a low-salt product and conforms to the modern healthy diet concept; the oat dried noodles of the present invention have a ⁇ -glucan content as high as 3.8 to 5.0%, which is highly effective against hyperlipidemia, obesity, etc. Chronic diseases have good dietary prevention and regulation effects, and have certain health conditioning effects.
  • the present invention effectively prolongs the storage shelf life of high-content oat noodles through the use of high-density packaging materials and supplemented by the use of food-grade deoxidizers.
  • One aspect of the embodiment of the present invention provides a high-content dried oat noodles, which includes the following components calculated in parts by weight: 30 to 90 parts of whole oat flour, 10 to 70 parts of high-gluten wheat flour, 5 to 20 parts of gluten, 0.2 to 1 part of egg, 0.01 to 0.3 part of konjac powder, 0.01 to 1 part of edible gum, 0.01 to 0.2 part of sodium carbonate, and 50 to 300 U/g enzyme preparation.
  • the enzyme preparation includes any one or a combination of both cellulase and hemicellulase.
  • the enzyme preparation includes any one or a combination of two or more of ⁇ -glucanase, ⁇ -glucosidase and xylanase.
  • the egg includes any one or a combination of two of egg powder and egg fresh liquid.
  • the egg includes any one or a combination of two or more of egg white powder, egg yolk powder, whole egg powder, egg white liquid, egg yolk liquid, and whole egg liquid.
  • the edible gum includes any one or a combination of two or more of xanthan gum, sodium alginate and artemisia gum.
  • the fatty acid value of the whole oatmeal is ⁇ 90mg/100g on a dry basis
  • the lipase activity is ⁇ 15 ⁇ mol/(g ⁇ h)
  • the particle size is 80-200 mesh.
  • the fatty acid value of the whole oatmeal powder is ⁇ 75 mg/100g
  • the lipase activity is ⁇ 10 ⁇ mol/(g ⁇ h)
  • the particle size is 100-150 mesh.
  • the 45min stretch curve area of the high-gluten wheat flour is ⁇ 80cm 2 , and the extension is ⁇ 150mm;
  • the 90min stretch curve area of the high-gluten wheat flour is ⁇ 100cm 2 , and the extension is ⁇ 170mm;
  • the 135min stretch curve area of wheat flour is ⁇ 100cm 2 , and the extension is ⁇ 170mm.
  • 45min tensile curve area of the high-gluten wheat flour is 80 ⁇ 110cm 2, an elongation of 160 ⁇ 200mm; 90min tensile curve area of the high-gluten wheat flour is 100 ⁇ 120cm 2, an elongation of 170 ⁇ 210mm The 135min stretch curve area of the high-gluten wheat flour is 100-130cm 2 , and the elongation is 170-200mm.
  • the high-content dried oat noodles further includes water, and the water accounts for 35% to 43% of the total weight of the aforementioned raw materials.
  • Another aspect of the embodiments of the present invention provides a method for preparing the aforementioned high-content dried oat noodles, which includes the following steps:
  • step (5) The noodle strip obtained in step (5) is shredded by a noodle knife, put on the shelf, and dried to prepare dried dried oat noodles;
  • step (6) The dried oat noodles obtained in step (6) are cut, measured and packaged to prepare the high-content oat noodles.
  • step (3) includes: using a vacuum mixer to knead the dough, with a vacuum degree of -0.04 to -0.08 MPa, and kneading the dough at a high speed and a low speed for 5 to 15 minutes to prepare the dough.
  • the maturation time at room temperature is 10-20 minutes.
  • the calendering in step (5) is 4 to 9 passes, and the thickness of the prepared noodle tape is 0.7 to 1.5 mm, preferably 0.8 to 0.9 mm.
  • step (5) specifically includes: calendering the noodle floss obtained in step (4), and maturing the calendered noodle belt using a maturing box.
  • the rolled noodle tape may be aged or not.
  • a curing box can be used for curing.
  • the calendering noodle belt can be aged with a aging box, and then the calendering roll is processed.
  • the width of the shredded dough cutter in step (6) is 1.0-3.0 mm, preferably 1.5-2.0 mm.
  • the drying in step (6) includes a ropeway five-stage drying method, and the total drying time is 5-6 hours.
  • the packaging in step (7) uses high-density packaging materials, the packaging materials including polyethylene (PE), nylon (PA), polyvinylidene chloride (PVDC), polyterephthalene Any one or a combination of two or more of ethylene formate (PET) and cast polypropylene (CPP).
  • the packaging materials including polyethylene (PE), nylon (PA), polyvinylidene chloride (PVDC), polyterephthalene Any one or a combination of two or more of ethylene formate (PET) and cast polypropylene (CPP).
  • the oxygen permeability of the packaging material is 5-50 cm 3 /(m 2 ⁇ 24h ⁇ atm), and the moisture permeability is 2-20 g/(m 2 ⁇ 24h).
  • the oxygen permeability of the packaging material is 5-15 cm 3 /(m 2 ⁇ 24h ⁇ atm), and the moisture permeability is 2-15 g/(m 2 ⁇ 24h).
  • step (7) adds a food-grade deoxidizer during packaging.
  • the food-grade deoxidizer includes any one or a combination of two of a food-grade iron-based deoxidizer and a sulfite-based deoxidizer.
  • the amount of the food grade deoxidizer is 50-200cc/500g; more preferably 100-150cc/500g.
  • Oxygen is a necessary factor for fat oxidation reaction.
  • High-density and low-oxygen permeability packaging materials can be used to control the oxygen content in the contact space of oat noodles by using high-density and low oxygen permeability packaging materials, in conjunction with the use of deoxidizers, so as to extend the shelf life of low-lipase live oat noodles the goal of.
  • the present invention uses cellulase such as ⁇ -glucanase and ⁇ -glucosidase to cut long cellulose chains into short chains, and uses hemicellulase such as xylanase to degrade hemicellulose into small chains.
  • cellulase such as ⁇ -glucanase and ⁇ -glucosidase
  • hemicellulase such as xylanase
  • the key quality indicators and the key quality indicators of raw materials suitable for the processing of high-content oat noodles are selected. Parameters, and optimize the type and amount of quality improvers, fundamentally solve the problem of insufficient taste and toughness of oat noodles;
  • the macromolecular fiber is enzymatically degraded into small molecular components to reduce the space barrier effect on the dough system and reduce the flow of water-insoluble fiber of whole oat flour to the dough.
  • the destructive effect of changing properties improves the ductility of oatmeal noodles, so as to solve the problem of cracks in the rolling process and ensure the smooth progress of the rolling process;
  • the whole oatmeal has a fatty acid value of 87mg/100g (dry basis), a lipase activity of 15 ⁇ mol/(g ⁇ h), and a particle size of 80 mesh;
  • the noodles are cooked on the aging belt for 20 minutes.
  • the calendering noodle strip is maturated using a maturation box, the maturation temperature is 35°C, the maturation time is 12min, and then through 8 calender rolls, the final calendering noodle strip thickness is 0.7mm.
  • the cutting width is 2.0mm, square strip.
  • Adopting five-stage drying method 1Cold air setting: temperature is 25°C, relative humidity is 90%, 0.8h; 2Moisture and sweating: temperature is 38°C, relative humidity is 87%, 1.2h; 3High temperature dehydration: The temperature is 42°C, the relative humidity is 82%, 1.5h; 4The temperature is reduced slowly: the temperature is 38°C, the relative humidity is 65%, 0.8h; 5The slow crisp time is extended: it is placed at room temperature for 0.7h.
  • the packaging materials are made of PET/PE composite materials.
  • the oxygen permeability is 49cm 3 /(m 2 ⁇ 24h ⁇ atm) and the moisture permeability is 18g/(m 2 ⁇ 24h) ,
  • Each pack of 500g dried noodles contains 50cc iron deoxidizer.
  • the fatty acid value of the whole oatmeal powder is 80mg/100g (dry basis), the lipase activity is 13 ⁇ mol/(g ⁇ h), and the particle size is 150 mesh;
  • the high-gluten wheat flour 45min tensile curve area 115cm 2, elongation 228mm; 90min tensile curve area 118cm 2, elongation 215mm; 135min tensile curve area 110cm 2, elongation 219mm.
  • the noodles were cooked on the aging belt for 10 minutes.
  • the matured noodles are passed through 4 calender rolls, and the final calendered noodles have a thickness of 0.8mm.
  • the cutting width is 3.0mm, square strip.
  • Adopting five-stage drying method 1Cold air setting: temperature is 25°C, relative humidity is 90%, 0.8h; 2Moisture and sweating: temperature is 38°C, relative humidity is 87%, 1.2h; 3High temperature dehydration: The temperature is 42°C, the relative humidity is 82%, 1.5h; 4The temperature is reduced slowly: the temperature is 38°C, the relative humidity is 65%, 0.8h; 5The slow crisp time is extended: it is placed at room temperature for 0.7h.
  • the packaging materials are PET/PA/CPP three kinds of composite materials.
  • the oxygen permeability is 22cm 3 /(m 2 ⁇ 24h ⁇ atm) and the moisture permeability is 15g/(m 2 ⁇ 24h), each pack of 500g dried noodles contains 80cc iron deoxidizer.
  • the fatty acid value of the whole oatmeal powder is 75mg/100g (dry basis), the lipase activity is 10 ⁇ mol/(g ⁇ h), and the particle size is 200 mesh;
  • the stretched curve area of the high-gluten wheat flour 45min is 129cm 2 and the extension is 202mm; the stretch curve area of the 90min is 138cm 2 and the extension is 186mm; the stretched area of the 135min is 127cm 2 and the extension is 182mm.
  • the noodles were cooked on the aging belt for 15 minutes.
  • the matured noodles are passed through 6 calender rolls, and the final calendered noodles have a thickness of 1.0mm.
  • the cutting width is 1.5mm, round bar.
  • each package of 500g dried noodles contains 100cc of sulfite-based deoxidizer.
  • the fatty acid value of the whole oatmeal powder is 65mg/100g (dry basis), the lipase activity is 8 ⁇ mol/(g ⁇ h), and the particle size is 150 mesh;
  • the noodles are cooked on the aging belt for 20 minutes.
  • the matured noodles are calendered through 9 calender rolls, and the final calendered noodles have a thickness of 0.9mm.
  • the cutting width is 2.0mm, square strip.
  • Adopting five-stage drying method 1Cold air setting: temperature is 25°C, relative humidity is 90%, 0.8h; 2Moisture and sweating: temperature is 38°C, relative humidity is 87%, 1.2h; 3High temperature dehydration: The temperature is 42°C, the relative humidity is 82%, 1.5h; 4The temperature is reduced slowly: the temperature is 38°C, the relative humidity is 65%, 0.8h; 5The slow crisp time is extended: it is placed at room temperature for 0.7h.
  • the fatty acid value of the whole oatmeal powder is 65mg/100g (dry basis), the lipase activity is 8 ⁇ mol/(g ⁇ h), and the particle size is 150 mesh;
  • the noodles were cured on the curing belt for 18 minutes.
  • the calendering noodles After passing the maturation noodles through 3 calendering rolls, the calendering noodles are cured by a maturation box, the maturation temperature is 35°C, the maturation time is 10min, and then after 6 calendering rolls, the final calendering noodle thickness is 0.85mm.
  • the cutting width is 1.0mm, square strip.
  • Adopting five-stage drying method 1Cold air setting: temperature is 25°C, relative humidity is 90%, 0.8h; 2Moisture and sweating: temperature is 38°C, relative humidity is 87%, 1.2h; 3High temperature dehydration: The temperature is 42°C, the relative humidity is 82%, 1.5h; 4The temperature is reduced slowly: the temperature is 38°C, the relative humidity is 65%, 0.8h; 5The slow crisp time is extended: it is placed at room temperature for 0.7h.
  • the oxygen permeability is 7cm 3 /(m 2 ⁇ 24h ⁇ atm) and the moisture permeability is 6g/(m 2 ⁇ 24h) ,
  • Each package contains 150cc of sulfite-based deoxidizer.
  • the fatty acid value of the whole oatmeal powder is 65mg/100g (dry basis), the lipase activity is 8 ⁇ mol/(g ⁇ h), and the particle size is 150 mesh;
  • the noodles are cooked on the aging belt for 20 minutes.
  • the matured noodles are calendered through 9 calender rolls, and the final calendered noodles have a thickness of 1.5mm.
  • the cutting width is 1.75mm, round bar.
  • the packaging material is made of PET/PVDC/CPP composite film, with an oxygen permeability of 5cm 3 /(m 2 ⁇ 24h ⁇ atm) and a moisture permeability of 2g/(m 2 ⁇ 24h) , Each package contains 200cc of sulfite-based deoxidizer.
  • the whole oatmeal powder has a fatty acid value of 65 mg/100 g (dry basis), a lipase activity of 8 ⁇ mol/(g ⁇ h), and a particle size of 150 mesh.
  • Dissolve 0.2kg of sodium carbonate and 1.5kg of table salt in 45kg of water to prepare the material liquid add the material liquid to the vacuum mixing bowl, set the vacuum to -0.07MPa, rotate speed 95rpm, high speed mixing 8min; rotate speed 55rpm, Mix the dough at low speed for 12 minutes to prepare the dough.
  • the noodles were cooked on the aging belt for 15 minutes.
  • the matured noodles are calendered through 9 calender rolls, and the final calendered noodles have a thickness of 0.9mm.
  • the cutting width is 2.0mm, square strip.
  • the drying process is divided into five stages: 1Cold air conditioning: temperature is 18°C, relative humidity is 85%, 25min; 2moisture retention: temperature is 36°C; relative humidity is 85%, 15min; 3high temperature dehydration: The temperature is 40°C; the relative humidity is 55%; 35min; 4Cooling and heat dissipation: the temperature is 25°C; the relative humidity is 60%, 30min; 5Extend the slow-crunching time: put it at 20°C for 60min.
  • the dried noodles are cut into long strips, measured, and packaged with ordinary plastic materials.
  • the oxygen permeability is 80cm 3 /(m 2 ⁇ 24h ⁇ atm) and the moisture permeability is 30g/(m 2 ⁇ 24h). No deoxidizer is used.
  • the fatty acid value of the whole oatmeal powder is 65mg/100g (dry basis), the lipase activity is 8 ⁇ mol/(g ⁇ h), and the particle size is 150 mesh;
  • the stretch curve area of the high-gluten wheat flour 45min is 43cm 2 and the extension is 140mm; the 90min stretch curve area is 51cm 2 and the extension is 143mm; the 135min stretch curve area is 53cm 2 and the extension is 144mm.
  • the noodles are cooked on the aging belt for 20 minutes.
  • the matured noodles are calendered through 9 calender rolls, and the final calendered noodles have a thickness of 0.9mm.
  • the cutting width is 2.0mm, square strip.
  • Adopting five-stage drying method 1Cold air setting: temperature is 25°C, relative humidity is 90%, 0.8h; 2Moisture and sweating: temperature is 38°C, relative humidity is 87%, 1.2h; 3High temperature dehydration: The temperature is 42°C, the relative humidity is 82%, 1.5h; 4The temperature is reduced slowly: the temperature is 38°C, the relative humidity is 65%, 0.8h; 5The slow crisp time is extended: it is placed at room temperature for 0.7h.
  • the dried noodles are cut into long strips, measured, and packaged with ordinary plastic materials.
  • the oxygen permeability is 80cm 3 /(m 2 ⁇ 24h ⁇ atm) and the moisture permeability is 30g/(m 2 ⁇ 24h). No deoxidizer is used.
  • the fatty acid value of the whole oatmeal powder is 65mg/100g (dry basis), the lipase activity is 8 ⁇ mol/(g ⁇ h), and the particle size is 150 mesh;
  • the stretch curve area of the high-gluten wheat flour 45min is 163cm 2 , the extension is 149mm; the 90min stretch curve area is 171cm 2 , the extension is 127mm; the 135min stretch curve area is 148cm 2 , the extension is 119mm.
  • the noodles are cooked on the aging belt for 20 minutes.
  • the matured noodles are calendered through 9 calender rolls, and the final calendered noodles have a thickness of 0.9mm.
  • the cutting width is 2.0mm, square strip.
  • Adopting five-stage drying method 1Cold air setting: temperature is 25°C, relative humidity is 90%, 0.8h; 2Moisture and sweating: temperature is 38°C, relative humidity is 87%, 1.2h; 3High temperature dehydration: The temperature is 42°C, the relative humidity is 82%, 1.5h; 4The temperature is reduced slowly: the temperature is 38°C, the relative humidity is 65%, 0.8h; 5The slow crisp time is extended: it is placed at room temperature for 0.7h.
  • the dry powder mixing conditions in the method of making dried noodles in step (1) were replaced with: weigh 100kg of high-gluten wheat flour, 0.2kg of whole egg white liquid, 0.01kg of sodium alginate, and 0.01kg of konjac flour into the vacuum and noodle pot Mix for 3 minutes to obtain mixed powder; replace the kneading condition in step (2) of the noodle making method with: pre-dissolve 0.08kg of sodium carbonate and 1.5kg of salt in 30 kg of water, add it to the vacuum kneading pot, Set the vacuum degree to -0.04MPa, and use the vacuum mixing method to prepare the noodles. Other conditions remain unchanged, and wheat flour noodles are prepared.
  • the experimental materials were dried noodle products prepared in Examples 1-6 and Comparative Examples 1-4.
  • the ⁇ -glucan content of the oat noodles prepared in Examples 1 to 6 is 1.5-4.8 g/100g, and the ⁇ -glucan content of the oat noodles prepared in Example 4 is as high as 4.4 g/100g , Much higher than the control example 4 (wheat flour noodles).
  • Beta-glucan is a good source of soluble dietary fiber, which can absorb a large amount of cholesterol in the body and excrete it from the body, thereby reducing the cholesterol content in the blood.
  • the protein content of the oatmeal dried noodles prepared in Examples 1 to 6 is 12.5-16.0g/100g, which is higher than that of the comparative example 4 (wheat flour dried noodles).
  • the oatmeal noodle formula prepared in Examples 1 to 6 does not add salt, and the sodium content of the noodles is 32-88mg/100g, which is a "low sodium” product, which conforms to the healthy consumption concept "low-salt diet” and helps prevent high blood pressure.
  • the acidity is measured in accordance with the method specified in GB 5009.239; the moisture content is measured in accordance with the method specified in GB 5009.3; the natural strip rate, cooked strip rate, optimal cooking time and cooking loss are measured in accordance with the method specified in LS/T 3212; noodle color and taste Toughness, stickiness, smoothness and taste are evaluated according to LS/T 3202 Appendix A Noodle Quality Scoring Method.
  • the oatmeal noodles prepared in Examples 1 to 6 had no cracks and no noodle breaks.
  • the prepared oatmeal noodles had uniform appearance, good eating quality, and obvious oat flavor.
  • Each index complied with LS/T. 3304 China Good Cereals and Oils stipulates the quality index of multi-grain noodles.
  • the oatmeal noodles prepared in Comparative Example 1 and Comparative Example 2 had obvious cracks and even the noodle strips were broken.
  • the noodles had poor edible quality, no toughness, natural strip break rate, and cooked noodles.
  • the strip rate and cooking loss rate are high.
  • A the oat gliadin content in the whole oat flour used is low, the glutenin molecular weight is small, and it is difficult to form a continuous three-dimensional gluten network structure;
  • B the water-insoluble dietary fiber (including fiber The content of oatmeal, hemicellulose and lignin) is rich, which has a physical barrier to the gluten structure and other damages, resulting in poor ductility of the oat dough, and cracks are prone to appear in the process of compression and extension.
  • Comparative Example 1 did not use enzymatic degradation of fiber components moderately; Comparative Example 2 used insufficient enzyme preparations, and the used flour quality parameters were not good, and did not use wheat flour suitable for processing high-content oat noodles, so as a control Example 1 and Comparative Example 2 The quality of oat noodles and noodles were poor.
  • the present invention fundamentally improves the rheological properties of oat dough by adopting the enzymatic moderate degradation technology and optimizing the key quality indicators and parameters suitable for the processing of high-content oat noodles. Problems such as cracking and poor quality of oatmeal noodles have obvious effects.
  • comparative example 2 and comparative example 3 oat dried noodles have a general taste and toughness, even slightly crispy, while examples 1 to 6 oat dried noodles have better taste and toughness, which again shows that the technology of the present invention can effectively improve the edible quality of oat dried noodles.
  • Boil the dried noodles to the best cooking time select cooked noodles with a more uniform appearance and texture, rinse with cold water, absorb moisture on the surface of the noodles with filter paper, and wrap them with plastic wrap for later use. Before using the instrument, calibrate it with a 1kg weight, and test each sample at least 10 times.
  • TPA experiment HDP/PFS probe is used; the speeds before and after the test are 2.0mm/s, 0.8mm/s and 0.8mm/s respectively; the deformation is 75%, the induction force is 5g, the time interval between two compressions is 2s;
  • the oat dried noodles prepared in Examples 1 to 6 of the present invention have higher ductility and palatability indexes, lower viscosity and chewiness indexes, and little difference in tensile properties. This shows that compared with wheat flour noodles, oatmeal noodles have better toughness and lower hardness, which is more in line with the Chinese people's pursuit of soft and tough noodles.
  • the comparative example 2 oat dried noodles have lower ductility, palatability, chewiness, elasticity, tensile breaking strength and other indicators
  • comparative example 3 oat dried noodles ductility, chewiness, elasticity, tensile breaking Strength and other indicators are improved, and the tensile breaking distance is reduced. This is because cellulase and hemicellulase need to be used in appropriate amounts, and the amount of auxiliary materials such as eggs, edible gum, and konjac flour needs to be added in a moderate amount, otherwise it is easy to lighten the taste of noodles Too soft or too hard phenomenon occurs.
  • the test results show that the shelf life of the dried oat noodles in Examples 1 to 6 is 266 to 348 days, of which the shelf life of the dried oat noodles in Example 4 is 305 days, which is similar to the shelf life of the dried noodles in Comparative Example 4 (wheat flour dried noodles) and is significantly higher than that in the Comparative Example 1
  • the shelf life of dried oat noodles (157 days and 178 days respectively). This shows that the present invention can significantly extend the shelf life of oat dried noodles by adopting oxygen-controlled packaging.
  • the inventor of the present case also conducted experiments with the other raw materials and conditions listed in this specification with reference to Examples 1 to 6, and also produced noodles with good quality, uniform color and no color difference, elasticity, hardness, and boil resistance. High-content oat noodles with good sex and taste.
  • the application of the enzyme preparation of the present invention is not only the use of ⁇ -glucanase, ⁇ -glucosidase and other cellulase enzymes to cut long cellulose chains into short chains, but also hemicellulose such as xylanase.
  • Enzymes degrade hemicellulose into small molecular oligosaccharides, and reduce the influence of water-insoluble fiber components in the whole oat flour on the rheological properties of the dough by moderate degradation, so as to solve the problem of cracks in the oat dough.

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Abstract

一种高含量燕麦挂面，包括按照重量份计算的如下组分：燕麦全粉30～90份、高筋小麦粉10～70份、谷朊粉5～20份、鸡蛋0.2～1份、魔芋精粉0.01～0.3份、食用胶0.01～1份、碳酸钠0.01～0.2份及50～300U/g酶制剂；所述酶制剂包括β-葡聚糖酶、β-葡萄糖苷酶、木聚糖酶中的任意一种或两种以上的组合。还涉及该挂面的制作方法，包括真空和面、熟化、压延、面刀切丝、上架、干燥、切断、包装等步骤。所述挂面的β-葡聚糖含量高，面带压延过程中不易出现裂纹，口感韧性好，货架期长。

Description

一种高含量燕麦挂面及其制作方法 技术领域
本发明属于杂粮面制品加工领域，特别涉及一种高含量燕麦挂面及其制作方法。
背景技术
有数据显示，我国45％的人群处于亚健康状态，约有超2亿人患有超重或肥胖症，血脂异常患者大约1.6亿。膳食结构是影响健康的重要因素，《“健康中国2030”规划纲要》、《中国防治慢性病中长期规划(2017～2025)》明确提出推进健康中国建设，突出强调膳食预防慢性疾病的重要性，大健康已成为食品产业创新发展的方向。美国《时代》杂志评选的“全球十大健康食物”中燕麦位列第五，燕麦中含有丰富的蛋白质、不饱和脂肪酸、β-葡聚糖、维生素、矿物质和天然抗氧化活性成分，能够适度改善肠道功能，对高血脂、冠心病等心血管疾病有着较好的预防调控功效。面条是我国及其他许多亚洲国家的传统主食之一，迄今已有4000多年的发展历史，深受人民喜爱。燕麦口感爽滑，利用其功能特性开发高含量杂粮挂面，以满足消费者健康化膳食诉求，市场前景广阔。
然而，燕麦主食化进程中，依然面临诸多问题。①在压延过程中，高含量燕麦面带易出现裂纹现象，经4～5道压延后面带甚至出现劈叉、裂口，无法进入后续压延，严重困扰工业连续化生产。主要原因是：燕麦麦醇溶蛋白含量低，麦谷蛋白分子量较小，难形成连续的三维面筋网络结构，燕麦全粉中非淀粉多糖(如戊聚糖)含量虽少，但对面团流变学特性起到显著不利影响，并且，水不溶性膳食纤维(包括纤维素、半纤维素及木质素)对面筋结构起到物理阻隔等破坏作用，致使燕麦面团延展性差，压延伸展过程中极易出现裂纹。②由于面筋网络结构不佳，高含量燕麦全粉挂面口感韧性不足、适口性差。鉴于大多消费者对添加剂抱以排斥态度，优选适宜用于燕麦挂面加工专用面粉关键品质指标及参数以提升挂面产品品质迫在眉睫。然而，尚未见相关报道。③产品货架期短。燕麦脂肪含量居谷物之首，一般在5～10％之间，脂质中不饱和脂肪酸含量在80％左右，且内源脂肪酶、脂肪氧化酶活力高，在贮藏过程中脂质易被水解氧化产生哈味，严重影响产品保质期。
现国内已授权或公告的其他燕麦面条加工工艺相关的专利有：公开号为CN106858316A的专利公开了一种全燕麦降血脂功能性挂面及其生产方法，通过对燕麦全粉进行稳定化处理、预糊化处理，产品食用品质及货架期适度提升，但文中并未提及高含量燕麦面带压延易出现裂纹现象的改良办法，也未提及适宜于高含量燕麦挂面加工的原辅料关键品质指标及参数， 且采用有机试剂进行脱脂处理以延长产品货架期，存在不安全风险。公开号为CN102379398A的专利公开了一种燕麦面及其制备方法，其特征在于：燕麦全粉8～15％、碘盐0.03～0.08％、面粉85～92％，其挂面加工适应性及食用品质较好，但燕麦全粉添加量较少，属于燕麦风味挂面，并不具备健康调理功效。
发明内容
本发明的主要目的在于提供一种高含量燕麦挂面及其制作方法，以克服现有技术的不足。
为实现前述发明目的，本发明采用的技术方案包括：
本发明实施例提供了一种高含量燕麦挂面，包括按照重量份计算的如下组分：燕麦全粉30～90份、高筋小麦粉10～70份、谷朊粉5～20份、鸡蛋0.2～1份、魔芋精粉0.01～0.3份、食用胶0.01～1份、碳酸钠0.01～0.2份和50～300U/g酶制剂。
作为优选方案之一，所述酶制剂包括纤维素酶和半纤维酶中的任意一种或两种的组合。
进一步地，所述酶制剂包括β-葡聚糖酶、β-葡萄糖苷酶和木聚糖酶中的任意一种或两种以上的组合。
作为优选方案之一，所述鸡蛋包括鸡蛋粉和鸡蛋鲜液中的任意一种或两种的组合。
进一步地，所述鸡蛋包括鸡蛋清粉、鸡蛋黄粉、鸡蛋全粉、鸡蛋清液、鸡蛋黄液和鸡蛋全液中的任意一种或两种以上的组合。
作为优选方案之一，所述食用胶包括黄原胶、海藻酸钠和沙蒿胶中的任意一种或两种以上的组合。
本发明实施例还提供了一种高含量燕麦挂面的制作方法，其包括如下步骤：
(1)按照权利要求1-5中任一项所述高含量燕麦挂面的组成配制原料；
(2)将燕麦全粉、高筋小麦粉、谷朊粉、鸡蛋及食用胶加入真空和面机混匀，得到混合粉；
(3)将碳酸钠及酶制剂充分溶解制成料液，加入到真空和面机中，和面制得面絮；
(4)将步骤(3)所获面絮在室温下熟化；
(5)对步骤(4)所获面絮进行压延，制得面带；
(6)将步骤(5)所获面带经过面刀切丝、上架、干燥，制得燕麦挂面干条；
(7)将步骤(6)所获燕麦挂面干条切断，计量、包装，制得所述高含量燕麦挂面。
与现有技术相比，本发明的优点包括：
(1)本发明通过酶促降解技术，有效改善了燕麦面团流变学性质及延展性，提升燕麦面带压延品质，有效解决了压延加工过程中面带易出现裂纹，甚至出现劈叉、断带等问题，保 障压延加工顺利进行。
(2)本发明优选出了适于高含量燕麦挂面加工的专用面粉关键品质指标及参数，优化品质改良剂种类及用量配比，并使用真空和面技术，大大提升了燕麦挂面口感韧性。
(3)本发明提供的燕麦挂面的配方中不添加食用盐，属于低盐产品，符合现代健康饮食观念；本发明燕麦挂面β-葡聚糖含量高达3.8～5.0％，对高血脂、肥胖等慢性病有很好的膳食预防与调控作用，具备一定的健康调理功效。
(4)本发明通过使用高密度包装材料包装，并辅以使用食品级脱氧剂，有效延长了高含量燕麦挂面储藏货架期。
具体实施方式
鉴于现有技术中的不足，本案发明人经长期研究和大量实践，得以提出本发明的技术方案。如下将对该技术方案、其实施过程及原理等作进一步的解释说明。
本发明实施例的一个方面提供的一种高含量燕麦挂面，包括按照重量份计算的如下组分：燕麦全粉30～90份、高筋小麦粉10～70份、谷朊粉5～20份、鸡蛋0.2～1份、魔芋精粉0.01～0.3份、食用胶0.01～1份、碳酸钠0.01～0.2份和50～300U/g酶制剂。
在一些实施方案中，所述酶制剂包括纤维素酶和半纤维酶中的任意一种或两种的组合。
进一步地，所述酶制剂包括β-葡聚糖酶、β-葡萄糖苷酶和木聚糖酶中的任意一种或两种以上的组合。
在一些实施方案中，所述鸡蛋包括鸡蛋粉和鸡蛋鲜液中的任意一种或两种的组合。
进一步地，所述鸡蛋包括鸡蛋清粉、鸡蛋黄粉、鸡蛋全粉、鸡蛋清液、鸡蛋黄液和鸡蛋全液中的任意一种或两种以上的组合。
在一些实施方案中，所述食用胶包括黄原胶、海藻酸钠和沙蒿胶中的任意一种或两种以上的组合。
在一些实施方案中，所述燕麦全粉的脂肪酸值以干基计≤90mg/100g，脂肪酶活力≤15μmol/(g·h)，粒径为80～200目。
进一步地，所述燕麦全粉的脂肪酸值以干基计≤75mg/100g，脂肪酶活力≤10μmol/(g·h)，粒径为100～150目。
在一些实施方案中，所述高筋小麦粉的45min拉伸曲线面积≥80cm 2，延伸度≥150mm；所述高筋小麦粉的90min拉伸曲线面积≥100cm 2，延伸度≥170mm；所述高筋小麦粉的135min拉伸曲线面积≥100cm 2，延伸度≥170mm。
进一步地，所述高筋小麦粉的45min拉伸曲线面积为80～110cm 2，延伸度为160～200mm； 所述高筋小麦粉的90min拉伸曲线面积为100～120cm 2，延伸度为170～210mm；所述高筋小麦粉的135min拉伸曲线面积为100～130cm 2，延伸度为170～200mm。
在一些实施方案中，所述的高含量燕麦挂面还包括水，所述水占上述原料总重量的35％～43％。
本发明实施例的另一个方面提供了前述高含量燕麦挂面的制作方法，其包括如下步骤：
(1)按照前述高含量燕麦挂面的组成配制原料；
(2)将燕麦全粉、高筋小麦粉、谷朊粉、鸡蛋及食用胶加入真空和面机混匀，得到混合粉；
(3)将碳酸钠及酶制剂充分溶解制成料液，加入到真空和面机中，和面制得面絮；
(4)将步骤(3)所获面絮在室温下熟化；
(5)对步骤(4)所获面絮进行压延，制得面带；
(6)将步骤(5)所获面带经过面刀切丝、上架、干燥，制得燕麦挂面干条；
(7)将步骤(6)所获燕麦挂面干条切断，计量、包装，制得所述高含量燕麦挂面。
在一些实施方案中，步骤(3)包括：采用真空和面机和面，真空度为-0.04～-0.08MPa，经高速、低速和面5～15min，制得面絮。
在一些实施方案中，步骤(4)中所述面絮在室温下熟化的时间为10～20min。
在一些实施方案中，步骤(5)中所述压延为4～9道，所制得面带的厚度为0.7～1.5mm，优选为0.8～0.9mm。
在一些实施方案中，步骤(5)具体包括：对步骤(4)所获面絮进行压延，并使用熟化箱对压延的面带进行熟化处理。
其中，可以对压延的面带进行熟化处理，也可不进行熟化处理。熟化处理时可以选用熟化箱。
具体的，可以将面絮经初道压延辊后，使用熟化箱对压延面带进行熟化处理，之后再进行压延辊处理。
在一些实施方案中，步骤(6)中所述面刀切丝的宽带为1.0～3.0mm，优选为1.5～2.0mm。
在一些实施方案中，步骤(6)中所述干燥包括索道五段式干燥的方式，总干燥时间为5～6h。
在一些实施方案中，步骤(7)中所述包装采用高密度的包装材料，所述包装材料包括聚乙烯(PE)、尼龙(PA)、聚偏二氯乙烯(PVDC)、聚对苯二甲酸乙二醇酯(PET)和流延聚丙烯(CPP)中的任意一种或两种以上的组合。
进一步地，所述包装材料的透氧量为5～50cm 3/(m 2·24h·atm)，透湿量为2～20g/(m 2·24h)。
更进一步地，所述包装材料的透氧量为5～15cm 3/(m 2·24h·atm)、透湿量为2～15g/(m 2·24h)。
在一些实施方案中，步骤(7)在包装时加入食品级脱氧剂。
进一步地，所述食品级脱氧剂包括食品级铁系脱氧剂和亚硫酸盐系脱氧剂中的任意一种或两种的组合。
进一步地，所述食品级脱氧剂的用量为50～200cc/500g；进一步优选为100～150cc/500g。
氧气是脂肪氧化反应发生所需的必要因素，可以通过使用高密度低透氧率包装材料，配合使用脱氧剂，来控制燕麦挂面接触空间的氧气含量，以达到低脂肪酶活燕麦挂面货架期延长的目的。
本发明通过酶制剂的应用，利用β-葡聚糖酶、β-葡萄糖苷酶等纤维酶切割纤维素长链为短链，利用木聚糖糖酶等半纤维素酶降解半纤维素成小分子寡糖，通过适度降解消减燕麦全粉中水不溶性纤维成分对面团流变性质的影响，从而达到解决燕麦面团压延易出现裂纹问题的目的。
并且，首先，以提升成品燕麦挂面口感韧性为目标，通过研究面粉、谷朊粉品质特性与燕麦挂面食用品质之间的内在关联，优选出适宜于高含量燕麦挂面加工的原辅料关键品质指标及参数，并对品质改良剂种类及添加量进行优化，从根本上解决了燕麦挂面口感韧性不足的问题；
其次，以提升燕麦挂面压延加工适应性为目标，通过酶促作用大分子纤维，使其降解成小分子组分，以降低对面团体系的空间阻隔作用，消减燕麦全粉水不溶性纤维对面团流变性质的破坏作用，改善燕麦面带延展特性，从而达到解决压延过程易出现裂纹、保证压延工序顺利进行的目的；
最后，以适度延长成品燕麦挂面货架期为目标，通过调控燕麦挂面接触空间氧气含量，采用低透氧率包装膜脱氧包装方法，以实现燕麦挂面保质期10个月的目的。
以下通过若干实施例进一步详细说明本发明的技术方案。然而，所选的实施例仅用于说明本发明，而不限制本发明的范围。
下述实施例中所使用的实验方法如无特殊说明，均为常规方法；下述实施例中所用的试剂、材料等，如无特殊说明，均可从商业途径得到。
实施例1
(1)干粉混合
称取30kg燕麦全粉、70kg高筋小麦粉、5kg谷朊粉、0.2kg鸡蛋清液、0.01kg魔芋精 粉、及1kg海藻酸钠投入到真空和面锅中，均匀混合3min，得到混合粉。
所述燕麦全粉脂肪酸值87mg/100g(干基)，脂肪酶活力15μmol/(g·h)，粒径80目；
所述高筋小麦粉45min拉伸曲线面积82cm 2，延伸度163mm；90min拉伸曲线面积101cm 2，延伸度174mm；135min拉伸曲线面积103cm 2，延伸度174mm。
(2)和面
将0.15kg碳酸钠预先溶于35kg的水，加入适量优选β-葡聚糖酶，使得最终料液葡聚糖酶活力50U/g。将料液加入到真空和面锅中，设定真空度为-0.04MPa，转速90rpm，高速和面4min；转速50rpm，低速和面3min，制得面絮。
(3)熟化
将面絮在熟化带上熟化20min。
(4)压延与切丝
将熟化面絮经初道压延辊后，使用熟化箱对压延面带进行熟化处理，熟化温度35℃、熟化时间12min，再经过8道压延辊，最终压延面带厚度0.7mm。切丝宽度2.0mm，方条。
(5)烘干
采用五段式干燥方式，①冷风定条：温度为25℃，相对湿度为90％，0.8h；②排潮出汗：温度为38℃，相对湿度为87％，1.2h；③高温脱水：温度为42℃，相对湿度为82％，1.5h；④降温缓酥：温度为38℃，相对湿度为65％，0.8h；⑤延长缓酥时间：室温下，放置0.7h。
(6)切断、计量、包装
对制成的挂面进行切断成长条，计量包装，包装材料选用PET/PE两种复合材料，透氧量49cm 3/(m 2·24h·atm)，透湿量18g/(m 2·24h)，每包500g挂面装有50cc铁系脱氧剂。
实施例2
(1)干粉混合
称取40kg燕麦全粉、60kg高筋小麦粉、5kg谷朊粉、0.2kg鸡蛋全液、0.02kg魔芋精粉、及0.05kg海藻酸钠投入到真空和面锅中，均匀混合3min，得到混合粉。
所述燕麦全粉脂肪酸值80mg/100g(干基)，脂肪酶活力13μmol/(g·h)，粒径150目；
所述高筋小麦粉45min拉伸曲线面积115cm 2，延伸度228mm；90min拉伸曲线面积118cm 2，延伸度215mm；135min拉伸曲线面积110cm 2，延伸度219mm。
(2)和面
将0.01kg碳酸钠预先溶于36kg的水，加入适量优选β-葡聚糖酶，使得最终料液葡聚糖酶活力100U/g。将料液加入到真空和面锅中，设定真空度为-0.08MPa，转速90rpm，高速 和面2min；转速50rpm，低速和面3min，制得面絮。
(3)熟化
将面絮在熟化带上熟化10min。
(4)压延与切丝
将熟化面絮经过4道压延辊，最终压延面带厚度0.8mm。切丝宽度3.0mm，方条。
(5)烘干
采用五段式干燥方式，①冷风定条：温度为25℃，相对湿度为90％，0.8h；②排潮出汗：温度为38℃，相对湿度为87％，1.2h；③高温脱水：温度为42℃，相对湿度为82％，1.5h；④降温缓酥：温度为38℃，相对湿度为65％，0.8h；⑤延长缓酥时间：室温下，放置0.7h。
(6)切断、计量、包装
对制成的挂面进行切断成长条，计量包装，包装材料选用PET/PA/CPP三种复合材料，透氧量22cm 3/(m 2·24h·atm)，透湿量15g/(m 2·24h)，每包500g挂面装有80cc铁系脱氧剂。
实施例3
(1)干粉混合
称取50kg燕麦全粉、50kg高筋小麦粉、10kg谷朊粉、0.2kg鸡蛋黄液、0.15kg魔芋精粉及0.01kg沙蒿胶投入到真空和面锅中，均匀混合3min，得到混合粉。
所述燕麦全粉脂肪酸值75mg/100g(干基)，脂肪酶活力10μmol/(g·h)，粒径200目；
所述高筋小麦粉45min拉伸曲线面积129cm 2，延伸度202mm；90min拉伸曲线面积138cm 2，延伸度186mm；135min拉伸曲线面积127cm 2，延伸度182mm。
(2)和面
将0.15kg碳酸钠预先溶于38kg的水，加入适量β-葡萄糖苷酶和木聚糖酶，使得最终料液β-葡萄糖苷酶活力50U/g、木聚糖酶活力150U/g。将料液加入到真空和面锅中，设定真空度为-0.06MPa，转速90rpm，高速和面6min；转速50rpm，低速和面6min，制得面絮。
(3)熟化
将面絮在熟化带上熟化15min。
(4)压延与切丝
将熟化面絮经过6道压延辊，最终压延面带厚度1.0mm。切丝宽度1.5mm，圆条。
(5)烘干
采用五段式干燥方式，①冷风定条：温度为25℃，相对湿度为93％，1h；②排潮出汗：温度为38℃，相对湿度为87％，1.5h；③高温脱水：温度为42℃，相对湿度为82％，1.8h； ④降温缓酥：温度为38℃，相对湿度为65％，0.8h；⑤延长缓酥时间：室温下，放置0.7h。
(6)切断、计量、包装
对制成的挂面进行切断成长条，计量包装，包装材料选用PE/TIE/PVDC/TIE/PE复合包装膜，透氧量14cm 3/(m 2·24h·atm)，透湿量12g/(m 2·24h)，每包500g挂面装有100cc亚硫酸盐系脱氧剂。
实施例4
(1)干粉混合
称取80kg燕麦全粉、20kg高筋小麦粉、18kg谷朊粉、1kg鸡蛋黄粉、0.2kg魔芋精粉及0.2kg黄原胶投入到真空和面锅中，混合3min，得到混合粉。
所述燕麦全粉脂肪酸值65mg/100g(干基)，脂肪酶活力8μmol/(g·h)，粒径150目；
所述高筋小麦粉45min拉伸曲线面积82cm 2，延伸度163mm；90min拉伸曲线面积101cm 2，延伸度174mm；135min拉伸曲线面积106cm 2，延伸度174mm。
(2)和面
将0.2kg碳酸钠预先溶于42kg的水，加入适量β-葡聚糖酶及木聚糖酶，使得最终料液葡聚糖酶活力50U/g、木聚糖酶活力200U/g。将料液加入到真空和面锅中，设定真空度为-0.06MPa，转速95rpm，高速和面6min；转速55rpm，低速和面6min，制得面絮。
(3)熟化
将面絮在熟化带上熟化20min。
(4)压延与切丝
将熟化面絮经过9道压延辊压延，最终压延面带厚度0.9mm。切丝宽度2.0mm，方条。
(5)烘干
采用五段式干燥方式，①冷风定条：温度为25℃，相对湿度为90％，0.8h；②排潮出汗：温度为38℃，相对湿度为87％，1.2h；③高温脱水：温度为42℃，相对湿度为82％，1.5h；④降温缓酥：温度为38℃，相对湿度为65％，0.8h；⑤延长缓酥时间：室温下，放置0.7h。
(6)切断、计量、包装
对制成的挂面进行切断成长条，计量包装，包装材料选用PET/PVDC/CPP复合膜，透氧量5cm 3/(m 2·24h·atm)，透湿量2g/(m 2·24h)，每包并装有120cc铁系脱氧剂。
实施例5
(1)干粉混合
称取80kg燕麦全粉、20kg高筋小麦粉、18kg谷朊粉、0.5kg鸡蛋黄粉、0.5kg鸡蛋全 粉、0.08kg魔芋精粉及0.1kg黄原胶投入到真空和面锅中，混合3min，得到粉状原料。
所述燕麦全粉脂肪酸值65mg/100g(干基)，脂肪酶活力8μmol/(g·h)，粒径150目；
所述高筋小麦粉45min拉伸曲线面积110cm 2，延伸度228mm；90min拉伸曲线面积118cm 2，延伸度215mm；135min拉伸曲线面积110cm 2，延伸度200mm。
(2)和面
将0.15kg碳酸钠预先溶于41kg的水，加入适量β-葡萄糖苷酶及木聚糖酶，使得最终料液葡萄糖苷酶活力100U/g、木聚糖酶活力150U/g。将料液加入到真空和面锅中，设定真空度为-0.06MPa，转速90rpm，高速和面8min；转速50rpm，低速和面6min，制得面絮。
(3)熟化
将面絮在熟化带上熟化18min。
(4)压延与切丝
将熟化面絮经过3道压延辊后，使用熟化箱对压延面带进行熟化处理，熟化温度35℃、熟化时间10min，再经过6道压延辊，最终压延面带厚度0.85mm。切丝宽度1.0mm，方条。
(5)烘干
采用五段式干燥方式，①冷风定条：温度为25℃，相对湿度为90％，0.8h；②排潮出汗：温度为38℃，相对湿度为87％，1.2h；③高温脱水：温度为42℃，相对湿度为82％，1.5h；④降温缓酥：温度为38℃，相对湿度为65％，0.8h；⑤延长缓酥时间：室温下，放置0.7h。
(6)切断、计量、包装
对制成的挂面进行切断成长条，计量包装，包装材料选用PET/PVDC/PE复合膜，透氧量7cm 3/(m 2·24h·atm)，透湿量6g/(m 2·24h)，每包并装有150cc亚硫酸盐系脱氧剂。
实施例6
(1)干粉混合
称取90kg燕麦全粉、10kg高筋小麦粉、20kg谷朊粉、1kg鸡蛋清粉、0.3kg魔芋精粉及0.3kg黄原胶投入到真空和面锅中，混合3min，得到混合粉。
所述燕麦全粉脂肪酸值65mg/100g(干基)，脂肪酶活力8μmol/(g·h)，粒径150目；
所述高筋小麦粉45min拉伸曲线面积82cm 2，延伸度163mm；90min拉伸曲线面积101cm 2，延伸度174mm；135min拉伸曲线面积106cm 2，延伸度174mm。
(2)和面
将0.2kg碳酸钠预先溶于43kg的水，加入适量β-葡聚糖酶及木聚糖酶，使得最终料液葡聚糖酶活力150U/g、木聚糖酶活力150U/g。将料液加入到真空和面锅中，设定真空度为-0.06 MPa，转速95rpm，高速和面7min；转速55rpm，低速和面8min，制得面絮。
(3)熟化
将面絮在熟化带上熟化20min。
(4)压延与切丝
将熟化面絮经过9道压延辊压延，最终压延面带厚度1.5mm。切丝宽度1.75mm，圆条。
(5)烘干
采用五段式干燥方式，①冷风定条：温度为25℃，相对湿度为93％，1h；②排潮出汗：温度为38℃，相对湿度为87％，1.5h；③高温脱水：温度为42℃，相对湿度为82％，1.8h；④降温缓酥：温度为38℃，相对湿度为65％，1h；⑤延长缓酥时间：室温下，放置0.7h。
(6)切断、计量、包装
对制成的挂面进行切断成长条，计量包装，包装材料选用PET/PVDC/CPP复合膜，透氧量5cm 3/(m 2·24h·atm)，透湿量2g/(m 2·24h)，每包并装有200cc亚硫酸盐系脱氧剂。
对照例1
(1)干粉混合
称取100kg燕麦全粉、10kg谷朊粉、3kg马铃薯淀粉、2kg魔芋精粉及0.4kg黄原胶投入到真空和面锅中，混合3min，得到混合粉。
所述燕麦全粉脂肪酸值65mg/100g(干基)，脂肪酶活力8μmol/(g·h)，粒径150目。
(2)和面
将0.2kg碳酸钠及1.5kg食盐溶解于45kg水中，制得料液，将料液加入到真空和面锅中，设定真空度为-0.07MPa，转速95rpm，高速和面8min；转速55rpm，低速和面12min，制得面絮。
(3)熟化
将面絮在熟化带上熟化15min。
(4)压延与切丝
将熟化面絮经过9道压延辊压延，最终压延面带厚度0.9mm。切丝宽度2.0mm，方条。
(5)烘干
烘干过程分为五个阶段：①冷风定条：温度为18℃，相对湿度为85％，25min；②保潮出汗：温度为36℃；相对湿度为85％，15min；③高温脱水：温度为40℃；相对湿度为55％；，35min；④降温散热：温度为25℃；相对湿度为60％，30min；⑤延长缓酥时间：置于20℃条件下缓酥60min。
(6)切断、计量、包装
对制成的挂面进行切断成长条，计量，采用普通塑料材料包装，透氧量80cm 3/(m 2·24h·atm)，透湿量30g/(m 2·24h)，不使用脱氧剂。
对照例2
(1)干粉混合
称取80kg燕麦全粉、20kg高筋小麦粉、18kg谷朊粉、0.005kg魔芋精粉及0.005kg黄原胶投入到真空和面锅中，混合3min，得到混合粉。
所述燕麦全粉脂肪酸值65mg/100g(干基)，脂肪酶活力8μmol/(g·h)，粒径150目；
所述高筋小麦粉45min拉伸曲线面积43cm 2，延伸度140mm；90min拉伸曲线面积51cm 2，延伸度143mm；135min拉伸曲线面积53cm 2，延伸度144mm。
(2)和面
将加入适量β-葡聚糖酶及木聚糖酶加入水中，使得最终料液葡聚糖酶活力10U/g、木聚糖酶活力10U/g。将料液加入到真空和面锅中，设定真空度为-0.06MPa，转速95rpm，高速和面6min；转速55rpm，低速和面6min，制得面絮。
(3)熟化
将面絮在熟化带上熟化20min。
(4)压延与切丝
将熟化面絮经过9道压延辊压延，最终压延面带厚度0.9mm。切丝宽度2.0mm，方条。
(5)烘干
采用五段式干燥方式，①冷风定条：温度为25℃，相对湿度为90％，0.8h；②排潮出汗：温度为38℃，相对湿度为87％，1.2h；③高温脱水：温度为42℃，相对湿度为82％，1.5h；④降温缓酥：温度为38℃，相对湿度为65％，0.8h；⑤延长缓酥时间：室温下，放置0.7h。
(6)切断、计量、包装
对制成的挂面进行切断成长条，计量，采用普通塑料材料包装，透氧量80cm 3/(m 2·24h·atm)，透湿量30g/(m 2·24h)，不使用脱氧剂。
对照例3
(1)干粉混合
称取80kg燕麦全粉、20kg高筋小麦粉、18kg谷朊粉、2kg鸡蛋黄粉、0.4kg魔芋精粉及1.5kg海藻酸钠投入到真空和面锅中，混合3min，得到混合粉。
所述燕麦全粉脂肪酸值65mg/100g(干基)，脂肪酶活力8μmol/(g·h)，粒径150目；
所述高筋小麦粉45min拉伸曲线面积163cm 2，延伸度149mm；90min拉伸曲线面积171cm 2，延伸度127mm；135min拉伸曲线面积148cm 2，延伸度119mm。
(2)和面
将0.2kg碳酸钠预先溶于42kg的水，加入适量β-葡聚糖酶及木聚糖酶，使得最终料液葡聚糖酶活力100U/g、木聚糖酶活力400U/g。将料液加入到真空和面锅中，设定真空度为-0.06MPa，转速95rpm，高速和面6min；转速55rpm，低速和面6min，制得面絮。
(3)熟化
将面絮在熟化带上熟化20min。
(4)压延与切丝
将熟化面絮经过9道压延辊压延，最终压延面带厚度0.9mm。切丝宽度2.0mm，方条。
(5)烘干
采用五段式干燥方式，①冷风定条：温度为25℃，相对湿度为90％，0.8h；②排潮出汗：温度为38℃，相对湿度为87％，1.2h；③高温脱水：温度为42℃，相对湿度为82％，1.5h；④降温缓酥：温度为38℃，相对湿度为65％，0.8h；⑤延长缓酥时间：室温下，放置0.7h。
(6)切断、计量、包装
对制成的挂面进行切断成长条，计量包装，包装材料选用PET/PVDC/CPP复合膜，透氧量5cm 3/(m 2·24h·atm)，透湿量2g/(m 2·24h)，每包并装有120cc铁系脱氧剂。
对照例4：小麦粉挂面
参照实施例1，将步骤(1)挂面的制作方法中的干粉混合条件替换为：称取100kg高筋小麦粉、0.2kg全蛋清液、0.01kg海藻酸钠、0.01kg魔芋粉投入真空和面锅中，混合3min，得到混合粉；将步骤(2)挂面的制作方法中的和面条件替换为：将0.08kg碳酸钠、1.5kg食盐预先溶于30千克的水，加入真空和面锅中，设定真空度为-0.04MPa，采用真空和面方式，制得面絮。其他条件不变，制备得到小麦粉挂面。
实施例7：挂面的品质评价
实验材料为实施例1-6与对照例1-4制备的挂面产品。
(1)营养成分检测
对实施例1-6与对照例1-4制备的高含量燕麦挂面营养成分进行检测，结果见表1、表2。
表1实施例1-6制备的高含量燕麦挂面营养成分含量
Figure PCTCN2019086178-appb-000001
Figure PCTCN2019086178-appb-000002
表2对照例1-4制备的挂面营养成分含量
Figure PCTCN2019086178-appb-000003
由表1-2数据可知，实施例1～6制备的燕麦挂面β-葡聚糖含量1.5～4.8g/100g，其中，实施例4制备的燕麦挂面β-葡聚糖含量高达4.4g/100g，远高于对照例4(小麦粉挂面)。β-葡聚糖是可溶性膳食纤维的良好来源，能大量吸收体内胆固醇，并排出体外，从而降低血液中的胆固醇含量。并且，实施例1～6制备的燕麦挂面蛋白含量为12.5～16.0g/100g，比对照例4(小麦粉挂面)挂面高，在控制餐后血糖生成的同时，补充植物高蛋白，是糖尿病患者及肥胖患者的理想主食。实施例1～6制备的燕麦挂面配方中不添加食盐，挂面钠含量32～88mg/100g，属于“低钠”产品，符合健康消费观“低盐饮食”，有助于防治高血压，是一种健康型高含量燕麦挂面。
(2)挂面质量指标检测
酸度按照GB 5009.239规定方法进行测定；水分含量按照GB 5009.3规定方法进行测定；自然断条率、熟断条率、最佳蒸煮时间及烹调损失按照LS/T 3212规定方法进行测定；面条色泽、口感韧性、粘性、光滑性及食味按照LS/T 3202附录A面条质量评分方法进行评定。
对实施例1-6与对照例1-4制备的高燕麦挂面和小麦粉挂面的质量指标进行检测，结果见表3、表4。
表3实施例1-6制备的高含量燕麦挂面和小麦粉挂面的质量指标检测结果
Figure PCTCN2019086178-appb-000004
表4对照例1-4制备的挂面的质量指标检测结果
Figure PCTCN2019086178-appb-000005
由表3、表4数据可知：
①在压延过程中，实施例1～6制备的燕麦面带无裂纹、未出现面带断裂情况，制备的燕麦挂面外观色泽均匀，食用品质良好，有明显燕麦风味，各项指标符合LS/T 3304中国好粮油对多谷物挂面的质量指标规定。
②与实施例相比，在压延过程中，对照例1、对照例2制备的燕麦面带有明显裂纹、甚至出现面带断裂情况，挂面食用品质差、无韧性，自然断条率、熟断条率、烹调损失率偏高。主要是因为:A，使用的燕麦全粉中燕麦麦醇溶蛋白含量低，麦谷蛋白分子量较小，难形成连续的三维面筋网络结构；B，使用的燕麦全粉中水不溶性膳食纤维(包括纤维素、半纤维素及木质素)含量丰富，对面筋结构起到物理阻隔等破坏作用，致使燕麦面团延展性差，压延伸展过程中极易出现裂纹。然而，对照例1未采用酶促适度降解纤维成分；对照例2使用的酶制剂添加量不足，并且使用的面粉品质参数不佳，未使用适宜于高含量燕麦挂面加工的小麦粉，从而照成对照例1、对照例2燕麦挂面面带品质及挂面食用品质较差。这说明，本发明通过采用酶促适度降解技术，并优选适宜高含量燕麦挂面加工专用面粉的关键品质指标及参数，从根本上改善了燕麦面团流变学性质，对于解决燕麦面带压延过程中易出现裂纹、燕麦挂面品质质量差等难题有明显效果。同时，对照例2、对照例3燕麦挂面口感韧性一般，甚至略微发脆，而实施例1～6燕麦挂面口感韧性较好，从而再次说明本发明技术能够有效提升燕麦挂面食用品质。
(3)挂面的质构性质测定
将挂面煮至最佳蒸煮时间，选取外观质地较为均一的熟面条，冷水淋洗，面条表面水分用滤纸吸去，并用保鲜膜包裹待用。仪器使用前用1kg砝码进行校准，每个样品至少测试10次。TPA实验：采用HDP/PFS探头；测试前中后速度分别为2.0mm/s、0.8mm/s和0.8mm/s；形变量75％，感应力为5g，两次压缩时间间隔2s；拉伸实验：采用A/SPR型探头，测试前、中、后速度分别为1.5mm/s、1.5mm/s、5mm/s，校准距离为60mm，拉伸距离为90mm，触发力为5g。
对实施例1～6、对照例1～4制备的挂面进行质构性质测定，结果见表5和表6。
表5挂面的质构特性(剪切)测定
Figure PCTCN2019086178-appb-000006
Figure PCTCN2019086178-appb-000007
表6挂面的质构特性(拉伸)测定
Figure PCTCN2019086178-appb-000008
检测结果表明：
①与对照例4(小麦粉挂面)相比，本发明实施例1～6制备的燕麦挂面的延展性、适口性指标更高，黏性、咀嚼性指标更低，拉伸特性指标差异不大。这说明相比小麦粉挂面，燕麦挂面韧性好、硬度低，更加符合中国人民对于面条口感软韧的追求。
②与实施例1～6相比，对照例2燕麦挂面延展性、适口性、咀嚼性、弹性、拉伸断裂力等指标降低，对照例3燕麦挂面延展性、咀嚼性、弹性、拉伸断裂力等指标提高、拉伸断裂距离减小，这是因为纤维素酶、半纤维素酶需适量使用，并且，鸡蛋、食用胶、魔芋粉等辅料的添加量需适度，否则容易照成挂面口感过软或过硬现象发生。
(4)挂面的贮藏期试验
检测挂面的贮藏稳定性，置于温度为20～40℃、湿度为45～90％的条件下，每隔固定时间检测挂面指标，直到出现变质，实施例1～6与对照例1～4挂面保质期试验结果见表7。
试验结果表明，实施例1～6燕麦挂面保质期为266～348天，其中实施例4燕麦挂面保质期305天，与对照例4挂面(小麦粉挂面)保质期相近，明显高于对照例1、对照例2燕麦挂面保质期(分别为157天、178天)。这说明本发明通过采用控氧包装，能够明显延长燕麦挂面的储藏货架期。
表7挂面贮藏期试验结果
Figure PCTCN2019086178-appb-000009
Figure PCTCN2019086178-appb-000010
此外，本案发明人还参照实施例1～6的方式，以本说明书中列出的其它原料和条件等进行了试验，并同样制得了面条品质好，色泽均匀无色差，弹性、硬度、耐煮性及口感好的高含量燕麦挂面。
结此可知，本发明酶制剂的应用，不仅是利用β-葡聚糖酶、β-葡萄糖苷酶等纤维酶切割纤维素长链为短链，还可以利用木聚糖糖酶等半纤维素酶降解半纤维素成小分子寡糖，通过适度降解消减燕麦全粉中水不溶性纤维成分对面团流变性质的影响，从而达到解决燕麦面团压延易出现裂纹问题的目的。
应当理解，上述实施例仅为说明本发明的技术构思及特点，其目的在于让熟悉此项技术的人士能够了解本发明的内容并据以实施，并不能以此限制本发明的保护范围。凡根据本发明精神实质所作的等效变化或修饰，都应涵盖在本发明的保护范围之内。

Claims (25)

  1. 一种高含量燕麦挂面的制作方法，其特征在于包括如下步骤：
    (1)原料配制组成：按照重量份计算的如下组分：燕麦全粉30～90份、高筋小麦粉10～70份、谷朊粉5～20份、鸡蛋0.2～1份、魔芋精粉0.01～0.3份、食用胶0.01～1份、碳酸钠0.01～0.2份及50～300U/g酶制剂；所述酶制剂包括β-葡聚糖酶、β-葡萄糖苷酶、木聚糖酶中的任意一种或两种以上的组合；所述鸡蛋包括鸡蛋清粉、鸡蛋黄粉、鸡蛋全粉、鸡蛋清液、鸡蛋黄液和鸡蛋全液中的任意一种或两种以上的组合；所述食用胶包括黄原胶、海藻酸钠和沙蒿胶中的任意一种或两种以上的组合；
    (2)将燕麦全粉、高筋小麦粉、谷朊粉、鸡蛋及食用胶加入真空和面机混匀，得到混合粉；
    (3)将碳酸钠及酶制剂充分溶解制成料液，加入到真空和面机中，和面制得面絮；
    (4)将步骤(3)所获面絮在室温下熟化；
    (5)对步骤(4)所获面絮进行压延，制得面带；
    (6)将步骤(5)所获面带经过面刀切丝、上架、干燥，制得燕麦挂面干条；
    (7)将步骤(6)所获燕麦挂面干条切断，计量、包装，制得所述高含量燕麦挂面。
  2. 一种高含量燕麦挂面，其特征在于，包括按照重量份计算的如下组分：燕麦全粉30～90份、高筋小麦粉10～70份、谷朊粉5～20份、鸡蛋0.2～1份、魔芋精粉0.01～0.3份、食用胶0.01～1份、碳酸钠0.01～0.2份及50～300U/g酶制剂。
  3. 根据权利要求2所述的高含量燕麦挂面，其特征在于：所述酶制剂包括纤维素酶和半纤维酶中的任意一种或两种的组合。
  4. 根据权利要求2所述的高含量燕麦挂面，其特征在于：所述酶制剂包括β-葡聚糖酶、β-葡萄糖苷酶和木聚糖酶中的任意一种或两种以上的组合。
  5. 根据权利要求2或3或4所述的高含量燕麦挂面，其特征在于：所述鸡蛋包括鸡蛋粉和鸡蛋鲜液中的任意一种或两种的组合。
  6. 根据权利要求2或3或4所述的高含量燕麦挂面，其特征在于：所述鸡蛋包括鸡蛋清粉、鸡蛋黄粉、鸡蛋全粉、鸡蛋清液、鸡蛋黄液和鸡蛋全液中的任意一种或两种以上的组合。
  7. 根据权利要求2或3或4所述的高含量燕麦挂面，其特征在于：所述食用胶包括黄原胶、海藻酸钠和沙蒿胶中的任意一种或两种以上的组合。
  8. 根据权利要求5所述的高含量燕麦挂面，其特征在于：所述食用胶包括黄原胶、海藻酸钠和沙蒿胶中的任意一种或两种以上的组合。
  9. 根据权利要求6所述的高含量燕麦挂面，其特征在于：所述食用胶包括黄原胶、海藻酸钠和沙蒿胶中的任意一种或两种以上的组合。
  10. 根据权利要求2所述的高含量燕麦挂面，其特征在于：所述燕麦全粉的脂肪酸值以干基计≤90mg/100g，脂肪酶活力≤15μmol/(g·h)，粒径为80～200目。
  11. 根据权利要求2所述的高含量燕麦挂面，其特征在于：所述燕麦全粉的脂肪酸值以干基计≤75mg/100g，脂肪酶活力≤10μmol/(g·h)，粒径为100～150目。
  12. 根据权利要求2所述的高含量燕麦挂面，其特征在于：所述高筋小麦粉的45min拉伸曲线面积≥80cm 2，延伸度≥150mm；所述高筋小麦粉的90min拉伸曲线面积≥100cm 2，延伸度≥170mm；所述高筋小麦粉的135min拉伸曲线面积≥100cm 2，延伸度≥170mm；
  13. 根据权利要求2所述的高含量燕麦挂面，其特征在于：所述高筋小麦粉的45min拉伸曲线面积为80～110cm 2，延伸度为160～200mm；所述高筋小麦粉的90min拉伸曲线面积为100～120cm 2，延伸度为170～210mm；所述高筋小麦粉的135min拉伸曲线面积为100～130cm 2，延伸度为170～200mm。
  14. 根据权利要求2所述的高含量燕麦挂面，其特征在于还包括水，所述水占上述原料总重量的35～43％。
  15. 一种高含量燕麦挂面的制作方法，其特征在于包括如下步骤：
    (1)按照权利要求2-4中任一项所述高含量燕麦挂面的组成配制原料；
    (2)将燕麦全粉、高筋小麦粉、谷朊粉、鸡蛋及食用胶加入真空和面机混匀，得到混合粉；
    (3)将碳酸钠及酶制剂充分溶解制成料液，加入到真空和面机中，和面制得面絮；
    (4)将步骤(3)所获面絮在室温下熟化；
    (5)对步骤(4)所获面絮进行压延，制得面带；
    (6)将步骤(5)所获面带经过面刀切丝、上架、干燥，制得燕麦挂面干条；
    (7)将步骤(6)所获燕麦挂面干条切断，计量、包装，制得所述高含量燕麦挂面。
  16. 根据权利要求15所述的制作方法，其特征在于，步骤(3)包括：采用真空和面机和面，真空度为-0.04～-0.08MPa，经高速、低速和面5～15min，制得面絮。
  17. 根据权利要求15所述的制作方法，其特征在于：步骤(4)中所述面絮在室温下熟化的时间为10～20min；步骤(5)中所述压延为4～9道，所制得面带的厚度为0.7～1.5mm；步骤(5)具体包括：对步骤(4)所获面絮进行压延，并使用熟化箱对压延的面带进行熟化处理。
  18. 根据权利要求15所述的制作方法，其特征在于：步骤(6)中所述面刀切丝的宽带为1.0～3.0mm；步骤(6)中所述干燥包括索道五段式干燥的方式，总干燥时间为5～6h。
  19. 根据权利要求15所述的制作方法，其特征在于：步骤(7)中所述包装采用高密度 的包装材料，所述包装材料包括聚乙烯、尼龙、聚偏二氯乙烯、聚对苯二甲酸乙二醇酯和流延聚丙烯的任意一种或两种以上的组合。
  20. 根据权利要求19所述的制作方法，其特征在于：所述包装材料的透氧量为5～50cm 3/(m 2·24h·atm)，透湿量为2～20g/(m 2·24h)。
  21. 根据权利要求19所述的制作方法，其特征在于：所述包装材料的透氧量为5～15cm 3/(m 2·24h·atm)、透湿量为2～15g/(m 2·24h)。
  22. 根据权利要求15或19或20所述的制作方法，其特征在于：步骤(7)在包装时加入食品级脱氧剂。
  23. 根据权利要求22所述的制作方法，其特征在于：所述食品级脱氧剂包括食品级铁系脱氧剂和亚硫酸盐系脱氧剂中的任意一种或两种的组合；
  24. 根据权利要求22所述的制作方法，其特征在于：所述食品级脱氧剂的用量为50～200cc/500g；
  25. 根据权利要求22所述的制作方法，其特征在于：所述食品级脱氧剂的用量为100～150cc/500g。
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CN109717370A (zh) * 2019-01-22 2019-05-07 河南中鹤研究院有限公司 一种高含量燕麦挂面及其制作方法

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