WO2023024985A1 - Interpenetrating network system type extruded cereal noodles and preparation method therefor - Google Patents

Interpenetrating network system type extruded cereal noodles and preparation method therefor Download PDF

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WO2023024985A1
WO2023024985A1 PCT/CN2022/112899 CN2022112899W WO2023024985A1 WO 2023024985 A1 WO2023024985 A1 WO 2023024985A1 CN 2022112899 W CN2022112899 W CN 2022112899W WO 2023024985 A1 WO2023024985 A1 WO 2023024985A1
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noodles
cereal
preparation
starch
extruded
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PCT/CN2022/112899
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French (fr)
Chinese (zh)
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汤晓智
许祥
孟令晗
孙旭阳
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南京财经大学
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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
    • 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
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention belongs to the technical field of food processing, and in particular relates to an interpenetrating network system extruded cereal noodle and a preparation method thereof.
  • Noodles are a very popular food. With the continuous improvement of people's living standards, more and more people have begun to have higher requirements for the nutrition and quality of noodles. Affected by this background, the noodle industry is developing rapidly, and many people have set their sights on starch-based grains that are more nutritious.
  • the production method of ordinary wheat noodles cannot process starch-based grains into noodles. This is because these grains lack the gliadin needed to form a gluten network, and the grain flour cannot be cross-linked well after mixing with water to form a network structure .
  • the elasticity, extensibility and plasticity of cereal dough are low, which affects the subsequent processing of multigrain noodles. The noodles are prone to difficult molding, easy to break, rough surface, excessive cooking loss and other phenomena that affect the quality and taste of multigrain noodles.
  • the reconciled dough is mainly pressed into a sheet with a certain thickness through calendering operation, so that the gluten in the dough forms a precise network structure, which is evenly distributed in the dough strip, and then cut into strips, the dough
  • the slices are cut into noodles with smooth surface, uniform thickness and consistent width.
  • the content of structural protein in starch-based grains is low, and the calendering process is not suitable for the production of starch-based grain noodles.
  • traditional processing methods are used. Way hard to reach. Therefore, it is necessary to find a more suitable and effective method to produce and improve the quality and mouthfeel of starch-based cereal noodles.
  • the object of the present invention is to provide an interpenetrating network system type extruded cereal noodles and a preparation method thereof.
  • the prepared noodles have the characteristics of springy taste, boiling and foam resistance, and healthy nutrition.
  • the invention provides an interpenetrating network system extruded cereal noodle, which is composed of the following raw materials in mass percentage:
  • the second gel network medium 0.2% to 3.5%
  • the starch-based grain flour is pure grain flour or a mixture of various grain flours.
  • the second gel network medium is xanthan gum, carrageenan, sodium alginate, high/low methoxyl pectin, konjac gum, soybean protein isolate, whey protein isolate, pea protein isolate, casein , one or several types of gelatin.
  • the present invention also provides a preparation method for the extruded cereal noodles of the interpenetrating network system type, comprising: mixing starch-based cereal flour, the second gel network medium and water, obtaining semi-finished noodles through extrusion processing, and crosslinking After soaking in the agent solution, the extruded grain noodles are prepared.
  • the extrusion equipment is a twin-screw extruder.
  • the screw extrusion temperature gradient of the twin-screw extruder is (30-50)°C, (40-90)°C, (50-130)°C, (50-130)°C, (50-100)°C °C, (50-100) °C, (50-100) °C, the die head temperature of the twin-screw extruder is 50-100 °C.
  • the starch gelatinization degree of the semi-finished noodles is 65%-98%.
  • the crosslinking agent is one or more of calcium lactate, magnesium chloride, zinc lactate, calcium chloride, gluconolactone, calcium hydroxide, sodium hydroxide, potassium hydroxide, and trisodium citrate.
  • the concentration of the crosslinking agent is 0.1%-5%.
  • the soaking temperature is 0-25°C, and the soaking time is 5-300s.
  • the present invention has the following beneficial effects:
  • the invention provides an interpenetrating network system extruded cereal noodle, which is composed of starch-based grain flour, a second gel network medium and water, and its preparation method comprises: mixing starch-based grain flour, the second gel network medium mixed with water, processed and shaped by extrusion to obtain semi-finished noodles, and soaked in a cross-linking agent solution to obtain the extruded grain noodles.
  • the present invention prepares extruded starch-based noodles with suitable gelatinization degree and excellent quality through precise temperature, pressure, moisture and shear regulation; the present invention uses gelling polysaccharide and protein as the second gel network medium, and uses Gel properties build an interpenetrating network system, enhance the quality of noodles, and improve the deficiencies of starch-based noodles; the invention combines the noodle water-cooling system with ions and pH-induced cross-linking to form a gel, and uses a cold aqueous solution of a cross-linking agent to treat the freshly extruded starch-based noodles. Noodles, enhance noodle quality.
  • Fig. 1 is the noodle section microstructure diagram of Comparative Example 1 and Examples 1-2 under 2000 times magnification;
  • Fig. 2 is the side microstructure diagram of noodles of Comparative Example 1 and Examples 1-2 under 300 times magnification;
  • Fig. 3 is the SEM-mapping figure of the noodle section of embodiment 2.
  • the invention provides an interpenetrating network system extruded cereal noodle, which is composed of the following raw materials in mass percent: 50%-70% of starch-based grain flour; 0.2%-3.5% of the second gel network medium; water 28% to 48%.
  • the sources of the raw material components are not particularly limited, and conventional commercially available products in this field can be used.
  • the content of the starch-based flour is preferably 53%-67%, more preferably 55%-65%; the starch-based flour is preferably pure flour or a mixture of multiple flours.
  • the type of grain flour there is no special limitation on the type of grain flour, and conventional grain flour in the art can be used.
  • the type of cereal flour includes buckwheat flour.
  • the content of the second gel network medium is preferably 0.2% to 3.5%, more preferably 0.7% to 3%, and more preferably 1.0% to 2.5%;
  • the second gel network medium is preferably One or more of xanthan gum, carrageenan, sodium alginate, high/low methoxyl pectin, konjac gum, soybean protein isolate, whey protein isolate, pea protein isolate, casein, gelatin, more preferably One or more of carrageenan, sodium alginate, high/low methoxyl pectin, konjac gum, soybean protein isolate, and casein.
  • the starch-based cereal flour after the starch-based cereal flour, the second network gel medium and water are mixed, the starch granules are broken and gelatinized, and the starch molecular chains are dissolved out through extrusion processing under appropriate temperature, pressure and shear force.
  • the second network gel medium dissolves.
  • the semi-finished noodles are soaked in the cold aqueous solution of the cross-linking agent, the starch molecular chains are cross-linked and rearranged to form the first gel network, and at the same time, under the induction of the cross-linking agent, the second gel network medium is gelled to form the second gel network,
  • the first gel network and the second gel network together constitute an interpenetrating network system, so that the deficiency of the starch-based noodles is correspondingly improved.
  • the water content is preferably 32%-46%, more preferably 34%-44%.
  • the present invention has no special limitation on the water, which is generally known edible water, such as tap water, purified water or mineral water.
  • the present invention also provides a preparation method for the extruded cereal noodles of the interpenetrating network system type, comprising: mixing starch-based cereal flour, the second gel network medium and water, obtaining semi-finished noodles through extrusion processing, and crosslinking After soaking in the agent solution, the extruded grain noodles are prepared.
  • the mixing preferably includes first mixing the starch-based cereal flour with the second gel network medium, and injecting water into the extruder through a flow pump; or first mixing the second gel network medium with water, The resulting mixture is mixed with the starch-based cereal flour.
  • the extrusion equipment is preferably a twin-screw extruder, and the aspect ratio of the twin-screw extruder is preferably (30-48):1, more preferably (34-45):1, More preferably (38 ⁇ 42): 1;
  • the die head of the twin-screw extruder is a round grinder or a wide die head, wherein the diameter of the round grinder is 0.5 mm to 4 mm, preferably 0.6 mm to 3.5 mm, More preferably 0.7mm to 3mm; wide die head width is 0.5mm to 10mm, preferably 0.7mm to 7mm, more preferably 1mm to 5mm; height is 0.1mm to 4mm, preferably 0.3mm to 3mm, more preferably 0.5 mm ⁇ 2mm.
  • the shape and size of the die determine the thickness of the noodles.
  • the rotational speed of the twin-screw extruder is preferably 60-240rpm, more preferably 80-200rpm, and more preferably 100-150rpm
  • the screw extrusion temperature gradient of the twin-screw extruder is preferably (30-50)°C, (40-90)°C, (50-130)°C, (50-130)°C, (50)°C ⁇ 100) °C, (50 ⁇ 100) °C, more preferably 40 °C, 60 °C, 120 °C, 90 °C, 80 °C and 80 °C, the die head temperature of the twin-screw extruder is preferably 50 ⁇ 100 °C , more preferably 80°C.
  • the starch gelatinization degree of the semi-finished noodles is preferably 65%-98%, more preferably 75%-95%.
  • Starch gelatinization refers to the swelling of starch granules after absorbing water or the action of shear force under heating to break the starch granules and dissolve part of the amylose molecules. After gelatinization, starch is in a thermodynamically unstable system, and its structure will change after cooling. The dissolved amylose forms starch gel through intermolecular interaction and orderly winding, forming the first gel network.
  • the construction of the interpenetrating network in the present invention is in-situ polymerization, that is, after the formation of the first network, the second network is polymerized to form a gel.
  • the first gel network is not only the main support for starch-based noodles, but also the basis for the in situ polymerization of the second gel network.
  • a higher degree of gelatinization can not only make the first gel network structure more complete, but also facilitate the formation of the entire interpenetrating network system.
  • the crosslinking agent is preferably one of calcium lactate, magnesium chloride, zinc lactate, calcium chloride, gluconolactone, calcium hydroxide, sodium hydroxide, potassium hydroxide, trisodium citrate or Several, more preferably zinc lactate, calcium lactate, calcium chloride and calcium hydroxide.
  • the concentration of the crosslinking agent is preferably 0.2%-5%, more preferably 0.5%-3%.
  • the soaking temperature is preferably 0-25°C, more preferably 4°C, and the soaking time is preferably 5-300s, more preferably 30s.
  • the cross-linking agent will induce cross-linking of the second gel network medium, and the starch-based cereal flour and the second gel network medium mixed powder are extruded and blended together with water in the extruder, and the starch-based After the cereal flour forms the first gel network, wrap the second gel network reaction medium and extrude through the extrusion die, immediately immerse in the cold water solution of the crosslinking agent to induce the crosslinking of the second network reaction medium to obtain an interpenetrating network extruded grain class noodles.
  • twin-screw loss-in-weight feeder to add the mixed powder to the twin-screw extruder
  • plunger pump to add water
  • the twin-screw extruder set the screw extrusion temperature gradient of the twin-screw extruder to 40°C, 60°C, 120°C, 90°C, 80°C, 80°C, the die head temperature to 80°C, and the die head to be a wide die Head, width is 3mm, height is 1mm, the rotating speed of twin-screw extruder is 120rpm, after raw material is extruded, obtain semi-finished product extruded buckwheat noodles, semi-finished product noodles gelatinization degree is 87.07%, semi-finished product extruded buckwheat noodles are soaked in 4 °C 1% calcium lactate aqueous
  • the speed of the extruder is 60rpm. After the raw materials are extruded, semi-finished extruded buckwheat noodles are obtained. The gelatinization degree of the semi-finished noodles is 65%. The semi-finished extruded buckwheat noodles are soaked in 5% calcium hydroxide aqueous solution at 0°C for 5 seconds, and then frozen immediately. Get extruded soba noodles.
  • the pump feeds water into the twin-screw extruder, and the screw extrusion temperature gradient of the twin-screw extruder is set to 50°C, 90°C, 130°C, 130°C, 100°C, 100°C, and the die temperature is 100°C.
  • the head is a wide die head with a width of 0.5mm and a height of 4mm.
  • the rotating speed of the twin-screw extruder is 240rpm.
  • the semi-finished extruded buckwheat noodles are obtained.
  • the gelatinization degree of the semi-finished noodles is 98%.
  • the semi-finished extruded buckwheat The noodles were soaked in 0.1% calcium hydroxide aqueous solution at 25°C for 300s, and dried to obtain extruded buckwheat noodles.
  • the specific embodiment is the same as that in Example 1, except that the second gel network medium is soybean protein isolate, the crosslinking agent is gluconolactone, and the die is a circular die with a diameter of 4 mm.
  • the degree of gelatinization of the semi-finished noodles is 90.01%.
  • the specific embodiment is the same as that of Example 1, except that the second gel network medium is whey protein isolate, the cross-linking agent is calcium chloride, and the wide die head is 10 mm in width and 0.1 mm in height.
  • the degree of gelatinization of the semi-finished noodles is 88.03%.
  • the specific implementation is the same as in Example 1, except that the second gel network medium is pea protein isolate, the crosslinking agent is magnesium chloride, and the gelatinization degree of the semi-finished noodles is 87.52%.
  • the specific implementation is the same as in Example 1, except that the second gel network medium is casein and gelatin, the mass ratio of casein and gelatin is 1:1, and the gelatinization degree of semi-finished noodles is 89.39% after passing through 4°C cold water .
  • the specific embodiment is the same as in Example 1, except that the second gel network medium is iota-carrageenan gum, the crosslinking agent is trisodium citrate, and the gelatinization degree of the semi-finished noodles is 86.33%.
  • the specific implementation is the same as in Example 1, except that the second gel network medium is konjac gum, the crosslinking agent is sodium hydroxide, and the gelatinization degree of the semi-finished noodles is 87.56%.
  • the specific implementation method is the same as in Example 1, except that the second gel network medium is pea protein isolate, the crosslinking agent is calcium chloride, and the gelatinization degree of the semi-finished noodles is 88.64%.
  • Operation procedure is identical with embodiment 1, and difference is that raw material is 61.91kg buckwheat flour and 38.09kg water.
  • Embodiment 1-11 and the mensuration of comparative example 1 cereal noodle properties are identical to Embodiment 1-11 and the mensuration of comparative example 1 cereal noodle properties.
  • FIG. 2 is the structural diagram of comparative example 1, embodiment 1-2 noodle surface, also can find clearly from the figure, the surface of comparative example mostly is the starch fragment that broken starch granule is cross-linked into, and embodiment 1 and 2 It can be clearly found that the fine gel network structure on the surface of noodles.
  • the fine microstructure of the cross-section and surface of the noodles in Example 1-2 led to a great reduction in the reheat loss and apparent viscosity of the noodles in Table 1, and improved texture properties. From the SEM-mapping diagram in Figure 3, it can be seen that the interior of the noodles is interpenetrated and interwoven with double networks, and the construction of the interpenetrating network system greatly improves the quality characteristics of starch-based grain noodles.
  • the interpenetrating network extruded grain noodles provided by the present invention have significantly improved reheat loss, hardness, surface viscosity, and mouthfeel. Therefore, the interpenetrating network extruded cereal noodles provided by the present invention have great application prospects and commercial value.

Abstract

Cereal noodles, which are composed of starch-based cereal flour, a second gel network medium and water. A preparation method for the cereal noodles comprises: mixing starch-based cereal flour, a second gel network medium and water; performing extruding, processing and molding to obtain semi-finished noodles; and soaking same in a cross-linking agent solution to obtain the extruded cereal noodles. The formation of an interpenetrating network greatly reduces the reheating loss and apparent viscosity of the noodles, and improves the taste and texture of the noodles.

Description

一种互穿网络体系型挤压谷物类面条及其制备方法A kind of interpenetrating network system extruded cereal noodles and its preparation method
本申请要求于2021年08月27日提交中国专利局、申请号为202110994167.4、发明名称为“一种互穿网络体系型挤压谷物类面条及其制备方法”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。This application claims the priority of the Chinese patent application submitted to the China Patent Office on August 27, 2021, with the application number 202110994167.4 and the title of the invention "An Interpenetrating Network System Type Extruded Cereal Noodles and Its Preparation Method". The entire contents are incorporated by reference in this application.
技术领域technical field
本发明属于食品加工技术领域，尤其涉及一种互穿网络体系型挤压谷物类面条及其制备方法。The invention belongs to the technical field of food processing, and in particular relates to an interpenetrating network system extruded cereal noodle and a preparation method thereof.
背景技术Background technique
面条是一种十分受欢迎的食品。随着人们生活水平的不断提升，越来越多的人开始对面条的营养、品质有了更高的要求。受此背景影响，面条行业在飞速发展，许多人纷纷把目光放在了营养更为丰富的淀粉基谷物上。普通小麦面条的生产方式无法将淀粉基谷物加工生产成面条，这是因为这类谷物中缺乏形成面筋网络所需的醇溶蛋白，谷粉与水混合后无法很好地交联，形成网络结构。并且，谷物面团的弹性、延展性和可塑性低，影响杂粮面条的后续加工，面条容易出现成型难、易断条、表面不光滑、蒸煮损失过多等现象影响杂粮面条的品质和口感。Noodles are a very popular food. With the continuous improvement of people's living standards, more and more people have begun to have higher requirements for the nutrition and quality of noodles. Affected by this background, the noodle industry is developing rapidly, and many people have set their sights on starch-based grains that are more nutritious. The production method of ordinary wheat noodles cannot process starch-based grains into noodles. This is because these grains lack the gliadin needed to form a gluten network, and the grain flour cannot be cross-linked well after mixing with water to form a network structure . Moreover, the elasticity, extensibility and plasticity of cereal dough are low, which affects the subsequent processing of multigrain noodles. The noodles are prone to difficult molding, easy to break, rough surface, excessive cooking loss and other phenomena that affect the quality and taste of multigrain noodles.
在传统加工工艺中，主要通过压延操作将和好的面团压成具有一定厚度的面片，使面团中的面筋形成精密的网状结构，在面带中均匀分布，然后再切条，将面片切成表面光滑，厚度均匀，宽度一致的面条。但是，淀粉基谷物中结构蛋白含量少，压延工艺并不适用于淀粉基谷物面条的制作，要想提高谷物面条中谷粉的含量并保证面条紧密、光洁、有弹性的结构组织，使用传统的加工方式很难达到。因此，需要寻找更为合适、有效的方法来生产以及改善淀粉基谷物面条的品质和口感。In the traditional processing technology, the reconciled dough is mainly pressed into a sheet with a certain thickness through calendering operation, so that the gluten in the dough forms a precise network structure, which is evenly distributed in the dough strip, and then cut into strips, the dough The slices are cut into noodles with smooth surface, uniform thickness and consistent width. However, the content of structural protein in starch-based grains is low, and the calendering process is not suitable for the production of starch-based grain noodles. In order to increase the content of grain flour in grain noodles and ensure that the noodles have a compact, smooth, and elastic structure, traditional processing methods are used. Way hard to reach. Therefore, it is necessary to find a more suitable and effective method to produce and improve the quality and mouthfeel of starch-based cereal noodles.
发明内容Contents of the invention
有鉴于此，本发明的目的在于提供一种互穿网络体系型挤压谷物类面条及其制备方法，制备得到的面条具有口感Q弹、耐煮耐泡、营养健康 的特点。In view of this, the object of the present invention is to provide an interpenetrating network system type extruded cereal noodles and a preparation method thereof. The prepared noodles have the characteristics of springy taste, boiling and foam resistance, and healthy nutrition.
为了实现上述发明目的，本发明提供了以下技术方案：In order to realize the above-mentioned purpose of the invention, the present invention provides the following technical solutions:
本发明提供了一种互穿网络体系型挤压谷物类面条，由以下质量百分含量的原料组成：The invention provides an interpenetrating network system extruded cereal noodle, which is composed of the following raw materials in mass percentage:
淀粉基谷粉                50％～70％；Starch-based cereal flour 50% to 70%;
第二凝胶网络介质          0.2％～3.5％；The second gel network medium 0.2% to 3.5%;
水                        28％～48％。Water 28% ~ 48%.
优选的，所述淀粉基谷粉为纯谷粉或多种谷粉的混合物。Preferably, the starch-based grain flour is pure grain flour or a mixture of various grain flours.
优选的，所述第二凝胶网络介质为黄原胶、卡拉胶、海藻酸钠、高/低甲氧基果胶、魔芋胶、大豆分离蛋白、乳清分离蛋白、豌豆分离蛋白、酪蛋白、明胶的一种或几种。Preferably, the second gel network medium is xanthan gum, carrageenan, sodium alginate, high/low methoxyl pectin, konjac gum, soybean protein isolate, whey protein isolate, pea protein isolate, casein , one or several types of gelatin.
本发明还提供了上述互穿网络体系型挤压谷物类面条的制备方法，包括：将淀粉基谷粉、第二凝胶网络介质和水混合，通过挤压加工成型得到半成品面条，于交联剂溶液中浸泡后，制得所述挤压谷物面条。The present invention also provides a preparation method for the extruded cereal noodles of the interpenetrating network system type, comprising: mixing starch-based cereal flour, the second gel network medium and water, obtaining semi-finished noodles through extrusion processing, and crosslinking After soaking in the agent solution, the extruded grain noodles are prepared.
优选的，所述挤压设备为双螺杆挤出机。Preferably, the extrusion equipment is a twin-screw extruder.
优选的，所述双螺杆挤出机的螺杆挤压温度梯度为(30～50)℃、(40～90)℃、(50～130)℃、(50～130)℃、(50～100)℃、(50～100)℃，所述双螺杆挤出机的模头温度为50～100℃。Preferably, the screw extrusion temperature gradient of the twin-screw extruder is (30-50)°C, (40-90)°C, (50-130)°C, (50-130)°C, (50-100)°C °C, (50-100) °C, the die head temperature of the twin-screw extruder is 50-100 °C.
优选的，所述半成品面条的淀粉糊化度为65％～98％。Preferably, the starch gelatinization degree of the semi-finished noodles is 65%-98%.
优选的，所述交联剂为乳酸钙、氯化镁、乳酸锌、氯化钙、葡萄糖酸内酯、氢氧化钙、氢氧化钠、氢氧化钾、柠檬酸三钠中的一种或几种。Preferably, the crosslinking agent is one or more of calcium lactate, magnesium chloride, zinc lactate, calcium chloride, gluconolactone, calcium hydroxide, sodium hydroxide, potassium hydroxide, and trisodium citrate.
优选的，所述交联剂的浓度为0.1％～5％。Preferably, the concentration of the crosslinking agent is 0.1%-5%.
优选的，所述浸泡的温度为0～25℃，时间为5～300s。Preferably, the soaking temperature is 0-25°C, and the soaking time is 5-300s.
相对于现有技术，本发明具有如下有益效果：Compared with the prior art, the present invention has the following beneficial effects:
本发明提供了一种互穿网络体系型挤压谷物类面条，由淀粉基谷粉、第二凝胶网络介质和水组成，其制备方法包括：将淀粉基谷粉、第二凝胶网络介质和水混合，通过挤压加工成型得到半成品面条，于交联剂溶液中浸泡后，制得所述挤压谷物面条。本发明通过精确的温度、压力、水分和剪切调控，制备出糊化度适宜、品质优异的挤压淀粉基面条；本发明以凝胶性多糖、蛋白质为第二凝胶网络介质，利用其凝胶特性构建互穿网络体 系，增强面条品质，改善淀粉基面条的不足；本发明将面条水冷体系和离子、pH诱导交联成胶结合，利用交联剂冷水溶液处理刚挤出的淀粉基面条，增强面条品质。结果表明，本发明互穿网络型挤压谷物类面条具有良好的品质，互穿网络的形成极大地降低了面条的复热时间，复热损失以及表观粘度，并且改善了面条的质地和口感。The invention provides an interpenetrating network system extruded cereal noodle, which is composed of starch-based grain flour, a second gel network medium and water, and its preparation method comprises: mixing starch-based grain flour, the second gel network medium mixed with water, processed and shaped by extrusion to obtain semi-finished noodles, and soaked in a cross-linking agent solution to obtain the extruded grain noodles. The present invention prepares extruded starch-based noodles with suitable gelatinization degree and excellent quality through precise temperature, pressure, moisture and shear regulation; the present invention uses gelling polysaccharide and protein as the second gel network medium, and uses Gel properties build an interpenetrating network system, enhance the quality of noodles, and improve the deficiencies of starch-based noodles; the invention combines the noodle water-cooling system with ions and pH-induced cross-linking to form a gel, and uses a cold aqueous solution of a cross-linking agent to treat the freshly extruded starch-based noodles. Noodles, enhance noodle quality. The results show that the interpenetrating network extruded cereal noodles of the present invention have good quality, and the formation of the interpenetrating network greatly reduces the reheating time, reheating loss and apparent viscosity of the noodles, and improves the texture and mouthfeel of the noodles .
说明书附图Instructions attached
图1为2000倍放大倍数下对比例1以及实施例1～2的面条截面微观结构图；Fig. 1 is the noodle section microstructure diagram of Comparative Example 1 and Examples 1-2 under 2000 times magnification;
图2为300倍放大倍数下对比例1以及实施例1～2的面条侧面微观结构图；Fig. 2 is the side microstructure diagram of noodles of Comparative Example 1 and Examples 1-2 under 300 times magnification;
图3为实施例2的面条截面SEM-mapping图。Fig. 3 is the SEM-mapping figure of the noodle section of embodiment 2.
具体实施方式Detailed ways
下面结合实施例和附图对本发明进一步说明。The present invention will be further described below in conjunction with the embodiments and accompanying drawings.
本发明提供了一种互穿网络体系型挤压谷物类面条，由以下质量百分含量的原料组成：淀粉基谷粉50％～70％；第二凝胶网络介质0.2％～3.5％；水28％～48％。The invention provides an interpenetrating network system extruded cereal noodle, which is composed of the following raw materials in mass percent: 50%-70% of starch-based grain flour; 0.2%-3.5% of the second gel network medium; water 28% to 48%.
在本发明中，所述原料组分的来源没有特殊限定，采用本领域的常规市售产品即可。In the present invention, the sources of the raw material components are not particularly limited, and conventional commercially available products in this field can be used.
在本发明中，所述淀粉基谷粉含量优选为53％～67％，更优选为55％～65％；所述淀粉基谷粉优选为纯谷粉或多种谷粉的混合物。在本发明中对谷粉的种类没有特殊限定，采用本领域常规谷粉即可。在本发明的具体实施例中，所述谷粉的种类包括荞麦粉。In the present invention, the content of the starch-based flour is preferably 53%-67%, more preferably 55%-65%; the starch-based flour is preferably pure flour or a mixture of multiple flours. In the present invention, there is no special limitation on the type of grain flour, and conventional grain flour in the art can be used. In a specific embodiment of the present invention, the type of cereal flour includes buckwheat flour.
在本发明中，所述第二凝胶网络介质含量优选为0.2％～3.5％，更优选为0.7％～3％，再优选为1.0％～2.5％；所述第二凝胶网络介质优选为黄原胶、卡拉胶、海藻酸钠、高/低甲氧基果胶、魔芋胶、大豆分离蛋白、乳清分离蛋白、豌豆分离蛋白、酪蛋白、明胶中的一种或几种，更优选为卡拉胶、海藻酸钠、高/低甲氧基果胶、魔芋胶、大豆分离蛋白、酪蛋白中 的一种或几种。在本发明中，淀粉基谷粉、第二网络凝胶介质和水混合后，通过挤压加工，在适当的温度、压力和剪切力作用下，淀粉颗粒破碎糊化，淀粉分子链溶出，第二网络凝胶介质溶解。半成品面条浸泡在交联剂冷水溶液中，淀粉分子链交联重排形成第一凝胶网络，同时在交联剂的诱导作用下第二凝胶网络介质凝胶化形成第二凝胶网络，第一凝胶网络和第二凝胶网络共同构成互穿网络体系，使得淀粉基面条的不足得到相应的改善。In the present invention, the content of the second gel network medium is preferably 0.2% to 3.5%, more preferably 0.7% to 3%, and more preferably 1.0% to 2.5%; the second gel network medium is preferably One or more of xanthan gum, carrageenan, sodium alginate, high/low methoxyl pectin, konjac gum, soybean protein isolate, whey protein isolate, pea protein isolate, casein, gelatin, more preferably One or more of carrageenan, sodium alginate, high/low methoxyl pectin, konjac gum, soybean protein isolate, and casein. In the present invention, after the starch-based cereal flour, the second network gel medium and water are mixed, the starch granules are broken and gelatinized, and the starch molecular chains are dissolved out through extrusion processing under appropriate temperature, pressure and shear force. The second network gel medium dissolves. The semi-finished noodles are soaked in the cold aqueous solution of the cross-linking agent, the starch molecular chains are cross-linked and rearranged to form the first gel network, and at the same time, under the induction of the cross-linking agent, the second gel network medium is gelled to form the second gel network, The first gel network and the second gel network together constitute an interpenetrating network system, so that the deficiency of the starch-based noodles is correspondingly improved.
在本发明中，所述水含量优选为32％～46％，更优选为34％～44％。本发明对所述水没有特殊限定，通常为人们熟知的可食用水即可，具体的如自来水、纯净水或矿泉水等。In the present invention, the water content is preferably 32%-46%, more preferably 34%-44%. The present invention has no special limitation on the water, which is generally known edible water, such as tap water, purified water or mineral water.
本发明还提供了上述互穿网络体系型挤压谷物类面条的制备方法，包括：将淀粉基谷粉、第二凝胶网络介质和水混合，通过挤压加工成型得到半成品面条，于交联剂溶液中浸泡后，制得所述挤压谷物面条。The present invention also provides a preparation method for the extruded cereal noodles of the interpenetrating network system type, comprising: mixing starch-based cereal flour, the second gel network medium and water, obtaining semi-finished noodles through extrusion processing, and crosslinking After soaking in the agent solution, the extruded grain noodles are prepared.
在本发明中，所述混合优选包括，先将淀粉基谷粉与第二凝胶网络介质混合，在挤压机内通过流量泵注入水；或者先将第二凝胶网络介质和水混合，得到混合物，再与淀粉基谷粉混合。In the present invention, the mixing preferably includes first mixing the starch-based cereal flour with the second gel network medium, and injecting water into the extruder through a flow pump; or first mixing the second gel network medium with water, The resulting mixture is mixed with the starch-based cereal flour.
在本发明中，所述挤压设备优选为双螺杆挤出机，所述双螺杆挤出机的长径比优选为(30～48):1，更优选为(34～45):1，再优选为(38～42):1；所述双螺杆挤出机的模头为圆磨头或宽模头，其中，圆磨头直径为0.5mm～4mm，优选为0.6mm～3.5mm，更优选为0.7mm～3mm；宽模头宽度为0.5mm～10mm，优选为0.7mm～7mm，更优选为1mm～5mm；高度为0.1mm～4mm，优选为0.3mm～3mm，更优选为0.5mm～2mm。在挤出加工中，模头的形状和大小决定了面条的粗细，通过改变模头，挤出机可以挤压出各种尺寸形状的面条。在本发明中，所述双螺杆挤出机的转速优选为60-240rpm，更优选为80-200rpm，再优选为100-150rpmIn the present invention, the extrusion equipment is preferably a twin-screw extruder, and the aspect ratio of the twin-screw extruder is preferably (30-48):1, more preferably (34-45):1, More preferably (38 ~ 42): 1; the die head of the twin-screw extruder is a round grinder or a wide die head, wherein the diameter of the round grinder is 0.5 mm to 4 mm, preferably 0.6 mm to 3.5 mm, More preferably 0.7mm to 3mm; wide die head width is 0.5mm to 10mm, preferably 0.7mm to 7mm, more preferably 1mm to 5mm; height is 0.1mm to 4mm, preferably 0.3mm to 3mm, more preferably 0.5 mm ~ 2mm. In extrusion processing, the shape and size of the die determine the thickness of the noodles. By changing the die, the extruder can extrude noodles of various sizes and shapes. In the present invention, the rotational speed of the twin-screw extruder is preferably 60-240rpm, more preferably 80-200rpm, and more preferably 100-150rpm
在本发明中，所述双螺杆挤出机的螺杆挤压温度梯度优选为(30～50)℃、(40～90)℃、(50～130)℃、(50～130)℃、(50～100)℃、(50～100)℃，更优选为40℃、60℃、120℃、90℃、80℃和80℃，所述双螺杆挤出机的模头温度优选为50～100℃，更优选为80℃。In the present invention, the screw extrusion temperature gradient of the twin-screw extruder is preferably (30-50)°C, (40-90)°C, (50-130)°C, (50-130)°C, (50)°C ~100) °C, (50~100) °C, more preferably 40 °C, 60 °C, 120 °C, 90 °C, 80 °C and 80 °C, the die head temperature of the twin-screw extruder is preferably 50 ~ 100 °C , more preferably 80°C.
在本发明中，所述半成品面条的淀粉糊化度优选为65％～98％，更优选为75％～95％。淀粉糊化是指加热状态下，淀粉颗粒吸水后溶胀或经过 剪切力的作用使得淀粉颗粒破碎，部分直链淀粉分子溶出。淀粉经过糊化后，处于热力学不稳定体系，冷却后会发生结构的转变，溶出的直链淀粉通过分子间相互作用和有序缠绕形成淀粉凝胶，构成第一凝胶网络。本发明中互穿网络的构建为原位聚合，即第一网络形成后，第二网络聚合形成凝胶。所以第一凝胶网络既是淀粉基面条的主要支撑，也是第二凝胶网络原位聚合的基础。较高的糊化度不仅可以使第一凝胶网络结构更加完整，也有利于整个互穿网络体系的形成。In the present invention, the starch gelatinization degree of the semi-finished noodles is preferably 65%-98%, more preferably 75%-95%. Starch gelatinization refers to the swelling of starch granules after absorbing water or the action of shear force under heating to break the starch granules and dissolve part of the amylose molecules. After gelatinization, starch is in a thermodynamically unstable system, and its structure will change after cooling. The dissolved amylose forms starch gel through intermolecular interaction and orderly winding, forming the first gel network. The construction of the interpenetrating network in the present invention is in-situ polymerization, that is, after the formation of the first network, the second network is polymerized to form a gel. So the first gel network is not only the main support for starch-based noodles, but also the basis for the in situ polymerization of the second gel network. A higher degree of gelatinization can not only make the first gel network structure more complete, but also facilitate the formation of the entire interpenetrating network system.
在本发明中，所述交联剂优选为乳酸钙、氯化镁、乳酸锌、氯化钙、葡萄糖酸内酯、氢氧化钙、氢氧化钠、氢氧化钾、柠檬酸三钠中的一种或几种，更优选为乳酸锌、乳酸钙、氯化钙和氢氧化钙。在本发明中，所述交联剂的浓度优选为0.2％～5％，更优选为0.5％～3％。在本发明中，所述浸泡的温度优选为0～25℃，更优选为4℃，时间优选为5～300s，更优选为30s。在本发明中，所述交联剂会诱导第二凝胶网络介质发生交联，淀粉基谷粉和第二凝胶网络介质混合粉一起与水在挤出机内挤压共混，淀粉基谷粉形成第一凝胶网络后，包裹第二凝胶网络反应介质通过挤压模具挤出后，立即浸入交联剂冷水溶液诱导第二网络反应介质交联，得到互穿网络型挤压谷物类面条。In the present invention, the crosslinking agent is preferably one of calcium lactate, magnesium chloride, zinc lactate, calcium chloride, gluconolactone, calcium hydroxide, sodium hydroxide, potassium hydroxide, trisodium citrate or Several, more preferably zinc lactate, calcium lactate, calcium chloride and calcium hydroxide. In the present invention, the concentration of the crosslinking agent is preferably 0.2%-5%, more preferably 0.5%-3%. In the present invention, the soaking temperature is preferably 0-25°C, more preferably 4°C, and the soaking time is preferably 5-300s, more preferably 30s. In the present invention, the cross-linking agent will induce cross-linking of the second gel network medium, and the starch-based cereal flour and the second gel network medium mixed powder are extruded and blended together with water in the extruder, and the starch-based After the cereal flour forms the first gel network, wrap the second gel network reaction medium and extrude through the extrusion die, immediately immerse in the cold water solution of the crosslinking agent to induce the crosslinking of the second network reaction medium to obtain an interpenetrating network extruded grain class noodles.
在本发明中，在浸泡后还优选包括将浸泡后的半成品面条烘干或直接冷冻。In the present invention, it is also preferable to dry or directly freeze the soaked semi-finished noodles after soaking.
下面结合实施例对本发明提供的技术方案进行详细的说明，但是不能把它们理解为对本发明保护范围的限定。The technical solutions provided by the present invention will be described in detail below in conjunction with the examples, but they should not be interpreted as limiting the protection scope of the present invention.
实施例1Example 1
称量60.67kg荞麦粉、1.24kg海藻酸钠、38.09kg水，将海藻酸钠与荞麦粉混合后，使用双螺杆失重式喂料机将混合粉加入双螺杆挤出机，使用柱塞泵将水加入双螺杆挤出机，设定双螺杆挤出机的螺杆挤压温度梯度为40℃、60℃、120℃、90℃、80℃、80℃，模头温度为80℃，模头为圆形模头，直径为1mm，双螺杆挤出机的转速为120rpm，原料挤出后得到半成品挤压荞麦面条，半成品面条糊化度为88.79％，将半成品挤压荞麦面条浸泡于4℃2％的乳酸锌水溶液中30s，烘干后即得挤压荞麦面条。Weigh 60.67kg of buckwheat flour, 1.24kg of sodium alginate, and 38.09kg of water. After mixing sodium alginate and buckwheat flour, use a twin-screw loss-in-weight feeder to feed the mixed powder into a twin-screw extruder, and use a plunger pump to Water is added to the twin-screw extruder, and the screw extrusion temperature gradient of the twin-screw extruder is set to 40°C, 60°C, 120°C, 90°C, 80°C, 80°C, the die head temperature is 80°C, and the die head is Circular die head, diameter is 1mm, the rotating speed of twin-screw extruder is 120rpm, obtains semi-finished product extruded buckwheat noodles after raw material is extruded, semi-finished product noodles gelatinization degree is 88.79%, semi-finished product extruded buckwheat noodles are soaked in 4 ℃ 2 % zinc lactate aqueous solution for 30s, and after drying, extruded buckwheat noodles are obtained.
实施例2Example 2
称量51.8kg荞麦粉、0.2kg卡拉胶、48kg的水，将卡拉胶与荞麦粉混合后，使用双螺杆失重式喂料机将混合粉加入双螺杆挤出机，使用柱塞泵将水加入双螺杆挤出机，设定双螺杆挤出机的螺杆挤压温度梯度为40℃、60℃、120℃、90℃、80℃、80℃，模头温度为80℃，模头为宽模头，宽度为3mm，高度为1mm，双螺杆挤出机的转速为120rpm，原料挤出后得到半成品挤压荞麦面条，半成品面条糊化度为87.07％，将半成品挤压荞麦面条浸泡于4℃1％的乳酸钙水溶液中30s，立即冷冻，得到挤压荞麦面条。Weigh 51.8kg of buckwheat flour, 0.2kg of carrageenan, and 48kg of water. After mixing the carrageenan and buckwheat flour, use a twin-screw loss-in-weight feeder to add the mixed powder to the twin-screw extruder, and use a plunger pump to add water For the twin-screw extruder, set the screw extrusion temperature gradient of the twin-screw extruder to 40°C, 60°C, 120°C, 90°C, 80°C, 80°C, the die head temperature to 80°C, and the die head to be a wide die Head, width is 3mm, height is 1mm, the rotating speed of twin-screw extruder is 120rpm, after raw material is extruded, obtain semi-finished product extruded buckwheat noodles, semi-finished product noodles gelatinization degree is 87.07%, semi-finished product extruded buckwheat noodles are soaked in 4 ℃ 1% calcium lactate aqueous solution for 30s, immediately frozen to obtain extruded buckwheat noodles.
实施例3Example 3
称量50kg荞麦粉、2.5kg黄原胶、1kg魔芋胶、46.5kg的水，将黄原胶、魔芋胶与荞麦粉混合后，使用双螺杆失重式喂料机将混合粉加入双螺杆挤出机，使用柱塞泵将水加入双螺杆挤出机，设定双螺杆挤出机的螺杆挤压温度梯度为30℃、40℃、50℃、50℃、50℃、50℃，模头温度为50℃，模头为圆模头，直径为0.5mm。挤出机转速为60rpm，原料挤出后得到半成品挤压荞麦面条，半成品面条糊化度为65％，将半成品挤压荞麦面条浸泡于0℃5％的氢氧化钙水溶液中5s，立即冷冻，得到挤压荞麦面条。Weigh 50kg of buckwheat flour, 2.5kg of xanthan gum, 1kg of konjac gum, and 46.5kg of water. After mixing xanthan gum, konjac gum and buckwheat flour, use a twin-screw loss-in-weight feeder to add the mixed powder to the twin-screw extruder machine, use a plunger pump to add water to the twin-screw extruder, set the screw extrusion temperature gradient of the twin-screw extruder to 30°C, 40°C, 50°C, 50°C, 50°C, 50°C, and the die head temperature The temperature is 50°C, and the die head is a circular die head with a diameter of 0.5 mm. The speed of the extruder is 60rpm. After the raw materials are extruded, semi-finished extruded buckwheat noodles are obtained. The gelatinization degree of the semi-finished noodles is 65%. The semi-finished extruded buckwheat noodles are soaked in 5% calcium hydroxide aqueous solution at 0°C for 5 seconds, and then frozen immediately. Get extruded soba noodles.
实施例4Example 4
称量70kg荞麦粉、2kg甲氧基果胶和28kg的水，将甲氧基果胶与荞麦粉混合后，使用双螺杆失重式喂料机将混合粉加入双螺杆挤出机，使用柱塞泵将水加入双螺杆挤出机，设定双螺杆挤出机的螺杆挤压温度梯度为50℃、90℃、130℃、130℃、100℃、100℃，模头温度为100℃，模头为宽模头，宽度为0.5mm，高度为4mm，双螺杆挤出机的转速为240rpm，原料挤出后得到半成品挤压荞麦面条，半成品面条糊化度为98％，将半成品挤压荞麦面条浸泡于25℃0.1％的氢氧化钙水溶液中300s，烘干后即得挤压荞麦面条。Weigh 70kg of buckwheat flour, 2kg of methoxy pectin and 28kg of water, after mixing the methoxy pectin with the buckwheat flour, use a twin-screw loss-in-weight feeder to feed the mixed powder into a twin-screw extruder, use a plunger The pump feeds water into the twin-screw extruder, and the screw extrusion temperature gradient of the twin-screw extruder is set to 50°C, 90°C, 130°C, 130°C, 100°C, 100°C, and the die temperature is 100°C. The head is a wide die head with a width of 0.5mm and a height of 4mm. The rotating speed of the twin-screw extruder is 240rpm. After the raw materials are extruded, the semi-finished extruded buckwheat noodles are obtained. The gelatinization degree of the semi-finished noodles is 98%. The semi-finished extruded buckwheat The noodles were soaked in 0.1% calcium hydroxide aqueous solution at 25°C for 300s, and dried to obtain extruded buckwheat noodles.
实施例5Example 5
具体实施方式与实施例1相同，不同的是第二凝胶网络介质为大豆分离蛋白，交联剂为葡萄糖酸内酯，模头为圆模头，直径为4mm。半成品面条的糊化度为90.01％。The specific embodiment is the same as that in Example 1, except that the second gel network medium is soybean protein isolate, the crosslinking agent is gluconolactone, and the die is a circular die with a diameter of 4 mm. The degree of gelatinization of the semi-finished noodles is 90.01%.
实施例6Example 6
具体实施方式与实施例1相同，不同的是第二凝胶网络介质为乳清分离蛋白，交联剂为氯化钙，宽模头，宽度为10mm，高度为0.1mm。半成品面条的糊化度为88.03％。The specific embodiment is the same as that of Example 1, except that the second gel network medium is whey protein isolate, the cross-linking agent is calcium chloride, and the wide die head is 10 mm in width and 0.1 mm in height. The degree of gelatinization of the semi-finished noodles is 88.03%.
实施例7Example 7
具体实施方式与实施例1相同，不同的是第二凝胶网络介质为豌豆分离蛋白，交联剂为氯化镁，半成品面条的糊化度为87.52％。The specific implementation is the same as in Example 1, except that the second gel network medium is pea protein isolate, the crosslinking agent is magnesium chloride, and the gelatinization degree of the semi-finished noodles is 87.52%.
实施例8Example 8
具体实施方式与实施例1相同，不同的是第二凝胶网络介质为酪蛋白和明胶，酪蛋白和明胶的质量比为1:1，过4℃冷水，半成品面条的糊化度为89.39％。The specific implementation is the same as in Example 1, except that the second gel network medium is casein and gelatin, the mass ratio of casein and gelatin is 1:1, and the gelatinization degree of semi-finished noodles is 89.39% after passing through 4°C cold water .
实施例9Example 9
具体实施方式与实施例1相同，不同的是第二凝胶网络介质为ι-卡拉胶胶，交联剂为柠檬酸三钠，半成品面条的糊化度为86.33％。The specific embodiment is the same as in Example 1, except that the second gel network medium is iota-carrageenan gum, the crosslinking agent is trisodium citrate, and the gelatinization degree of the semi-finished noodles is 86.33%.
实施例10Example 10
具体实施方式与实施例1相同，不同的是第二凝胶网络介质为魔芋胶，交联剂为氢氧化钠，半成品面条的糊化度为87.56％。The specific implementation is the same as in Example 1, except that the second gel network medium is konjac gum, the crosslinking agent is sodium hydroxide, and the gelatinization degree of the semi-finished noodles is 87.56%.
实施例11Example 11
具体实施方式与实施例1相同，不同的是第二凝胶网络介质为豌豆分离蛋白，交联剂为氯化钙，半成品面条的糊化度为88.64％。The specific implementation method is the same as in Example 1, except that the second gel network medium is pea protein isolate, the crosslinking agent is calcium chloride, and the gelatinization degree of the semi-finished noodles is 88.64%.
对比例1Comparative example 1
操作步骤与实施例1相同，不同的是原料为61.91kg荞麦粉和38.09kg水。Operation procedure is identical with embodiment 1, and difference is that raw material is 61.91kg buckwheat flour and 38.09kg water.
实施例12Example 12
实施例1-11与对比例1谷物面条性质的测定Embodiment 1-11 and the mensuration of comparative example 1 cereal noodle properties
使用英国Stable Microsystems公司生产的TA-XT2i型质构仪对实施例1-2、对比例1所制作的谷物面条进行TPA测定，按照AACC(2000)方法66-50计算面条的复热损失率，实施例1-11、对比例1所制作谷物面条的复热损失、硬度和表面粘度结果见表1，使用日本Hitachi公司生产的TM-3000型扫面电子显微镜对实施例1-2的煮后面条的微观结构进行拍摄，见图1和图2。使用OXFORD Xplore型能谱仪对实施例2进行元 素分析扫描，结果见图3。Use the TA-XT2i type texture analyzer that British Stable Microsystems company produces to carry out TPA measurement to the cereal noodles that embodiment 1-2, comparative example 1 make, calculate the reheating loss rate of noodles according to AACC (2000) method 66-50, The results of reheating loss, hardness and surface viscosity of the cereal noodles made by Examples 1-11 and Comparative Example 1 are shown in Table 1, using the TM-3000 type scanning electron microscope produced by Hitachi Corporation of Japan to analyze the cooked noodles of Example 1-2. The microstructure of the strips was photographed, see Figures 1 and 2. Use OXFORD Xplore type energy spectrometer to carry out elemental analysis scan to embodiment 2, the results are shown in Fig. 3.
表1 实施例1-11及对比例1所制作谷物面条的复热损失、硬度、表观粘度及口感Table 1 Reheating loss, hardness, apparent viscosity and mouthfeel of the cereal noodles made in Examples 1-11 and Comparative Example 1
Figure PCTCN2022112899-appb-000001
Figure PCTCN2022112899-appb-000001
由表1的结果可知，本发明实施例1-2制备的互穿网络型挤压谷物类面条相对于对比例1，复热损失降低56.46％～62.4％，硬度增加81.83％～129.75％，表面粘度降低40.58％～76.31％，面条口感更加劲道。As can be seen from the results in Table 1, compared with Comparative Example 1, the interpenetrating network type extruded cereal noodles prepared in Example 1-2 of the present invention, the reheat loss decreased by 56.46% to 62.4%, the hardness increased by 81.83% to 129.75%, and the surface The viscosity is reduced by 40.58% to 76.31%, and the taste of the noodles is stronger.
由图1可以看出：面条截面结构中，对比例1面条的结构密实、表明凝胶网络结构形成不充分，截面存在较多的孔洞且不规则，而实施例1和实施例2中则可以看出，面条的凝胶网状结构形成充分，均匀且完整， 淀粉凝胶网络网孔内交联着细丝状的第二凝胶凝胶网络，且第二凝胶网络和淀粉水凝胶网络相互交织穿插。这表明实施例1-2的面条结构显著好于对比例1。图2为对比例1、实施例1-2面条表面的结构图，从图上也可以清楚地发现，对比例的表面多是破碎的淀粉颗粒交联成的淀粉片段，而实施例1和2都可以清晰地发现，面条表面细密的凝胶网络结构。实施例1-2面条截面和表面良好的微观结构，导致表1中面条的复热损失和表观粘度发生了极大地降低，质构特性提升。从图3的SEM-mapping图可以看出，面条内部由双网络相互穿插，相互交织，互穿网络体系的构建极大地提升了淀粉基谷物面条的品质特性。As can be seen from Figure 1: in the cross-sectional structure of noodles, the structure of the noodles in Comparative Example 1 is dense, indicating that the formation of the gel network structure is insufficient, and there are many holes and irregularities in the cross-section, while in Examples 1 and 2, it can It can be seen that the gel network structure of noodles is fully formed, uniform and complete, and the filamentous second gel network is cross-linked in the starch gel network mesh, and the second gel network and the starch hydrogel Networks are intertwined. This shows that the noodle structure of Examples 1-2 is significantly better than that of Comparative Example 1. Fig. 2 is the structural diagram of comparative example 1, embodiment 1-2 noodle surface, also can find clearly from the figure, the surface of comparative example mostly is the starch fragment that broken starch granule is cross-linked into, and embodiment 1 and 2 It can be clearly found that the fine gel network structure on the surface of noodles. The fine microstructure of the cross-section and surface of the noodles in Example 1-2 led to a great reduction in the reheat loss and apparent viscosity of the noodles in Table 1, and improved texture properties. From the SEM-mapping diagram in Figure 3, it can be seen that the interior of the noodles is interpenetrated and interwoven with double networks, and the construction of the interpenetrating network system greatly improves the quality characteristics of starch-based grain noodles.
可见，本发明提供的互穿网络型挤压谷物面条相对于对比例1，无论是在复热损失、硬度、表面粘度方面，还是在口感方面，均具有显著的提升。所以，本发明提供的互穿网络型挤压谷物面条具有极大地应用前景和商业价值。It can be seen that, compared with Comparative Example 1, the interpenetrating network extruded grain noodles provided by the present invention have significantly improved reheat loss, hardness, surface viscosity, and mouthfeel. Therefore, the interpenetrating network extruded cereal noodles provided by the present invention have great application prospects and commercial value.
以上所述仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以做出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围The above is only a preferred embodiment of the present invention, it should be pointed out that, for those of ordinary skill in the art, without departing from the principle of the present invention, some improvements and modifications can also be made, and these improvements and modifications can also be made. Should be regarded as the scope of protection of the present invention

Claims (10)

  1. 一种互穿网络体系型挤压谷物类面条，其特征在于，由以下质量百分含量的原料组成：An interpenetrating network system extruded cereal noodle is characterized in that it consists of the following raw materials in mass percentage:
    淀粉基谷粉        50％～70％；Starch-based cereal flour 50% to 70%;
    第二凝胶网络介质  0.2％～3.5％；The second gel network medium 0.2% ~ 3.5%;
    水                28％～48％。Water 28% ~ 48%.
  2. 根据权利要求1所述的互穿网络体系型挤压谷物类面条，其特征在于，所述淀粉基谷粉为纯谷粉或多种谷粉的混合物。The interpenetrating network system type extruded cereal noodles according to claim 1 is characterized in that the starch-based cereal flour is pure cereal flour or a mixture of multiple cereal flours.
  3. 根据权利要求1所述的互穿网络体系型挤压谷物类面条，其特征在于，所述第二凝胶网络介质为黄原胶、卡拉胶、海藻酸钠、高/低甲氧基果胶、魔芋胶、大豆分离蛋白、乳清分离蛋白、豌豆分离蛋白、酪蛋白、明胶的一种或几种。The interpenetrating network system type extruded cereal noodles according to claim 1, wherein the second gel network medium is xanthan gum, carrageenan, sodium alginate, high/low methoxyl pectin , konjac gum, soybean protein isolate, whey protein isolate, pea protein isolate, casein, gelatin or one or more.
  4. 根据权利要求1～3任意一项权利要求所述互穿网络体系型挤压谷物类面条的制备方法，其特征在于，包括：将淀粉基谷粉、第二凝胶网络介质和水混合，通过挤压加工成型得到半成品面条，于交联剂溶液中浸泡后，制得所述挤压谷物面条。According to any one of claims 1 to 3, the preparation method of interpenetrating network system extruded cereal noodles is characterized in that it comprises: mixing starch-based cereal flour, the second gel network medium and water, and passing The semi-finished noodles are obtained through extrusion processing, and the extruded grain noodles are obtained after soaking in a cross-linking agent solution.
  5. 根据权利要求4所述的制备方法，其特征在于，所述挤压设备为双螺杆挤出机。The preparation method according to claim 4, characterized in that, the extrusion equipment is a twin-screw extruder.
  6. 根据权利要求5所述的制备方法，其特征在于，所述双螺杆挤出机的螺杆挤压温度梯度为(30～50)℃、(40～90)℃、(50～130)℃、(50～130)℃、(50～100)℃、(50～100)℃，所述双螺杆挤出机的模头温度为50～100℃。The preparation method according to claim 5, characterized in that, the screw extrusion temperature gradient of the twin-screw extruder is (30-50) °C, (40-90) °C, (50-130) °C, ( 50-130)°C, (50-100)°C, (50-100)°C, the die head temperature of the twin-screw extruder is 50-100°C.
  7. 根据权利要求4所述的制备方法，其特征在于，所述半成品面条的淀粉糊化度为65％～98％。The preparation method according to claim 4, characterized in that the starch gelatinization degree of the semi-finished noodles is 65%-98%.
  8. 根据权利要求4所述的制备方法，其特征在于，所述交联剂为乳酸钙、氯化镁、乳酸锌、氯化钙、葡萄糖酸内酯、氢氧化钙、氢氧化钠、氢氧化钾、柠檬酸三钠中的一种或几种。The preparation method according to claim 4, wherein the crosslinking agent is calcium lactate, magnesium chloride, zinc lactate, calcium chloride, gluconolactone, calcium hydroxide, sodium hydroxide, potassium hydroxide, lemon One or several kinds of trisodium acid.
  9. 根据权利要求4所述的制备方法，其特征在于，所述交联剂的浓度为0.1％～5％。The preparation method according to claim 4, characterized in that the concentration of the crosslinking agent is 0.1%-5%.
  10. 根据权利要求4所述的制备方法，其特征在于，所述浸泡的温度为0～25℃，时间为5～300s。The preparation method according to claim 4, characterized in that, the soaking temperature is 0-25°C, and the soaking time is 5-300s.
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CN101366479A (en) * 2008-09-12 2009-02-18 奥生平 Various grains nutritious vermicelli produced with dual-extrusion pressing and compound steam combined method
CN104431696A (en) * 2014-08-27 2015-03-25 贵州大学 Extruded cereal particles in liquid particle mixed sterilization product and preparation method of extruded cereal particles
CN106173951A (en) * 2016-07-14 2016-12-07 河北纽康恩食品有限公司 A kind of processing method improveing various grains noodle quality
CN113662133A (en) * 2021-08-27 2021-11-19 南京财经大学 Interpenetrating network system type extruded cereal noodles and preparation method thereof

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