WO2023024985A1 - Nouilles de céréale extrudées de type a système de réseau interpénétrant et leur procédé de préparation - Google Patents

Nouilles de céréale extrudées de type a système de réseau interpénétrant et leur procédé de préparation 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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English (en)
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.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
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  • Manufacturing & Machinery (AREA)
  • Inorganic Chemistry (AREA)
  • Noodles (AREA)

Abstract

La présente invention concerne des nouilles de céréales, qui sont composées de farine de céréale à base d'amidon, d'un second milieu de réseau de gel et d'eau. Un procédé de préparation des nouilles de céréale comprend les étapes suivantes consistant à : mélanger de la farine de céréale à base d'amidon, un second milieu de réseau de gel et de l'eau ; réaliser une extrusion, un traitement et un moulage pour obtenir des nouilles semi-finies ; et les tremper dans une solution d'agent de réticulation pour obtenir les nouilles de céréale extrudées. La formation d'un réseau interpénétrant réduit considérablement la perte de réchauffage et la viscosité apparente des nouilles et améliore le goût et la texture des nouilles.
PCT/CN2022/112899 2021-08-27 2022-08-17 Nouilles de céréale extrudées de type a système de réseau interpénétrant et leur procédé de préparation WO2023024985A1 (fr)

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CN202110994167.4 2021-08-27
CN202110994167.4A CN113662133B (zh) 2021-08-27 2021-08-27 一种互穿网络体系型挤压谷物类面条及其制备方法

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