WO2024007375A1

WO2024007375A1 - Preparation method of low-sodium fine dried noodles, and low-sodium fine dried noodles

Info

Publication number: WO2024007375A1
Application number: PCT/CN2022/107376
Authority: WO
Inventors: 陈昌勇; 刘博�; 甘平洋; 龚小波; 张源泉; 朱凤霞; 陶伟明; 刘海军; 毛青秀
Original assignee: 湖南粮食集团有限责任公司; 中南粮油食品科学研究院有限公司
Priority date: 2022-07-06
Filing date: 2022-07-22
Publication date: 2024-01-11
Also published as: CN115005373A

Abstract

A preparation method of low-sodium fine dried noodles, which comprises the following steps: 1) pretreatment: activating active dry yeast to obtain an active dry yeast solution, and dissolving table salt in water to obtain salt water; 2) dough kneading: mixing wheat flour, vital wheat gluten, the active dry yeast solution and the salt water to obtain initial dough; 3) primary fermentation: fermenting the initial dough at the temperature of 25 to 35°C and the humidity of 80 to 90% for 30 to 60 minutes to obtain fermented dough; 4) tableting and slitting: tableting the fermented dough, and cutting the dough into noodles; 5) secondary fermentation: fermenting the cut noodles at the temperature of 25 to 35°C and the humidity of 80 to 90% for 2 to 4 hours to obtain fermented noodles; and 6) drying: drying the fermented noodles in stages until the water content is less than 14%, and then cutting, sealing and packaging the noodles. The preparation method can ensure the quality of the fine dried noodles, has a simple process, low time consumption and low costs, and is suitable for industrial production. The low-sodium fine dried noodles prepared from the method have low sodium content and high nutrition. The white center of the noodles has fine air holes, making the noodles tastier during cooking. The noodles provide a good mouthfeel and are easy to digest.

Description

Preparation method of low-sodium noodles and low-sodium noodles

Technical field

The invention relates to the technical field of food processing, and specifically relates to a preparation method of low-sodium noodles and low-sodium noodles.

Background technique

Vermicelli is a traditional Chinese staple food that is loved by the public and is also one of the most produced and consumed noodle products in my country. At present, the proportion of mid-to-low-end noodles in the domestic market is over 90%. However, with the improvement of national living standards, the demand for high-end noodles has surged. High-end noodles represented by hollow noodles are increasingly favored by people. . Traditional handmade hollow noodles are mainly distributed in Qishan, Shaanxi, Suiyang, Guizhou, Zhongjiang, Sichuan and other places. They are mainly produced by hand. The preparation process includes grinding, kneading, kneading, covering, rolling, cutting, shelving, and cutting. There are more than 10 processes, including kneading, pressing, covering, and drying. There are no quantitative indicators for operations such as kneading, pressing, covering, and drying during the processing. They are all controlled by experience. The product quality is unstable, and it is difficult to achieve large-scale processing and production. The key to knowing how much salt to add when mixing noodles is different in spring, summer, autumn and winter. In spring and autumn, add about 50g of salt per kilogram of flour, about 60g in summer, and about 30g in winter. Improper addition of salt during this process will directly affect the quality of the product. , and the natural fermentation process is used in the production process, and the overall processing time is about 70 hours. Therefore, traditional hand-made hollow noodles have problems such as high salt content, uneven thickness, multiple processes, high production difficulty, long time consumption, and difficulty in large-scale processing and production.

It is well known that excessive salt intake is an important cause of high blood pressure and increases the risk of cardiovascular and cerebrovascular diseases. The Dietary Guidelines for Chinese Residents propose that the daily salt intake of adults in my country should not exceed 6g. However, according to statistics, the average daily salt intake of Chinese residents is as high as 12g, which is much higher than the health standards. As consumers' awareness of healthy eating has increased in recent years, the development of low-sodium foods is imperative. How to reduce salt while maintaining good eating quality of food is a top priority.

The Chinese patent with publication number CN108094894A discloses a low-sodium nutritional noodle and its preparation method. The low-sodium noodle is made of the following raw materials: flour 58% to 62%, coix seed aqueous extract freeze-dried powder 5% to 8% , vegetable oil 0.5% to 1.0%, salt 0.5% to 1.5%, and the balance is water. The preparation method includes the following steps: 1) Kneading dough: Mix vegetable oil and coix seed aqueous extract freeze-dried powder evenly to obtain mixture 1; mix mixture 1 with flour and rub for 5 to 10 minutes, then add salt, mix evenly, and finally Add water to knead the dough; 2) ripen; 3) press into slices and cut into strips; 4) dry; 5) measure and package. Although the invention claims that the prepared noodles can remove more than 90% of the sodium in the noodles after cooking, the Na content in the dried noodles of Example 2 is 610.8 mg/100g, which far exceeds GB 28050-2011 "Food" The low sodium requirement of ≤120mg/100g is stipulated in the national safety standard "General Principles for Nutritional Labeling of Prepackaged Foods" and GB/T 23789-2009 "Low Sodium Foods", and the coix seed aqueous extract freeze-dried powder added in this invention is not included in the national standard. Food additives that are allowed to be added to noodles cannot be used in the industrial production of noodles. Therefore, the present invention aims to develop a production method of low-sodium noodles and low-sodium noodles prepared by the method, so as to better meet actual needs.

Contents of the invention

The technical problem solved by the present invention is to provide a method for preparing low-sodium noodles to solve the problems of traditional handmade hollow noodles with high salt content, multiple processing steps, high production difficulty, and long time consumption.

The technical problem solved by the present invention is also to provide a low-sodium dried noodle, which can reduce the salt content in the dried noodles and improve the eating quality at the same time.

The technical problems solved by the present invention are achieved by adopting the following technical solutions:

A preparation method of low-sodium noodles, including the following steps:

1) Pretreatment: activate active dry yeast to obtain active dry yeast solution, dissolve salt in water to obtain salt water;

2) Kneading dough: Mix wheat flour, gluten, active dry yeast solution and salt water and knead the dough to obtain the initial dough;

3) Initial fermentation: Ferment the initial dough at 25-35°C and 80-90% humidity for 30-60 minutes to obtain fermented dough;

4) Sheeting and cutting: press the fermented dough into sheets and cut into noodles;

5) Secondary fermentation: ferment the cut noodles for 2 to 4 hours at 25-35°C and 80-90% humidity to obtain fermented noodles;

6) Drying: Dry the fermented noodles in stages until the moisture content is less than 14%, then cut and seal and package.

Further, in step 6), the step of drying in stages is: drying for 0.5 to 1.5 hours at a temperature of 32-36°C and a humidity of 75-85%; and then drying at a temperature of 38-42°C and a humidity of 75-85% Drying for 1 to 3 hours at 70 to 80%; continue drying for 0.5 to 1.5 hours at a temperature of 28 to 32°C and a humidity of 60 to 70%.

Further, in step 2), the dough is kneaded in a needle-type dough mixer, and the dough is stirred and kneaded for 4 to 8 minutes at a rotation speed of 90 to 120 r/min to obtain the initial dough.

Further, in step 4), first use the test noodle machine to compositely calender the fermented dough with a rolling distance of 2.0 to 2.2mm for 1 to 3 times, and then sequentially use pressure rollers in the range of 1.0 to 1.8mm from large to small. The rolling distance is gradually pressed into dough sheets with a thickness of 1.0~1.5mm. After pressing, the dough sheets are cut into noodles with a width of 2.0~2.5mm. Among them, the compound calendering is equivalent to the rubbing effect of the traditional manual method, which is conducive to the formation of fine internal pore channels, and the gradual calendering is equivalent to the face-opening effect of the traditional manual method, making the dough gradually thinner.

Further, the total preparation time is 5 to 11 hours.

A kind of low-sodium noodles, prepared by the method as described above, includes the following raw materials by weight: 100 parts of wheat flour, 2 to 6 parts of gluten powder, 0.6 to 1.0 parts of active dry yeast, 0 to 0.3 parts of salt and 32 parts of water ~36 servings.

Further, the raw materials include the following weight parts: 100 parts of wheat flour, 4 parts of gluten flour, 0.8 parts of active dry yeast, 0.2 parts of salt and 34 parts of water.

Further, the wheat flour is high-gluten wheat flour.

Further, the protein content of the gluten powder is more than 80%.

Further, the active dry yeast is Angel highly active dry yeast.

Beneficial effects: The low-sodium noodles preparation method of the present invention adopts a combined process of staged fermentation, staged drying and gluten addition, in which gluten powder can increase the gluten protein content in the dough and strengthen the gluten network structure of the noodles. ; The use of active dry yeast for segmented fermentation can change the thermal characteristics of starch, accelerate the expansion rate of starch granules and the dissolution rate of amylose during the gelatinization process, and enhance the gel strength of noodles; segmented drying can make noodles have a better Good texture, avoids the crispy phenomenon, and is conducive to the formation of hollows. This combined process is conducive to forming a better gluten and protein network structure, ensuring product quality, and solving the problem of reduced noodle quality caused by reduced salt addition. , replacing the complex processing technology of traditional hollow hand-made noodles, and the production time is shortened from the traditional more than 70 hours to about 8 hours, which greatly improves the production efficiency.

The low-sodium noodle preparation method of the present invention has simple technology, short time consumption and low cost. It uses a dough mixer and other equipment to replace labor, which greatly improves work efficiency and facilitates industrial production.

The sodium content of low-sodium dried noodles prepared by the present invention is less than 120 mg/100g, reaching the low sodium specified in GB 28050-2011 "National Food Safety Standard - General Principles for Nutritional Labeling of Prepackaged Foods" and GB/T 23789-2009 "Low-Sodium Foods" requirements, reducing the harm of high salt to the body, and the noodles are uniform in thickness, good in molding, and have good performance indicators such as hardness, elasticity and chewiness, high nutritional value, small pores in the core of the noodles, easy to taste when cooked, and good taste , easy to digest and absorb, especially suitable for patients with hypertension, the elderly, and children.

Detailed ways

In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

The active dry yeast used in the examples and comparative examples was purchased from Angel Yeast Co., Ltd., and the protein content of the gluten flour was 82%; the raw materials or food additives used in the examples of the present invention, unless otherwise specified, were all passed Obtained through conventional commercial channels.

Example 1

The preparation method of low-sodium noodles described in this embodiment, wherein the low-sodium noodles include the following raw materials by weight: 100 parts of wheat flour, 2 parts of gluten powder, 0.6 parts of active dry yeast, 0.3 parts of salt, and 32 parts of water; during preparation Includes the following steps:

1) Pretreatment: Add active dry yeast to warm water at 30°C and activate for 5 minutes to obtain an active dry yeast solution; add salt to dissolve in water to obtain salt water;

2) Kneading dough: Place the weighed wheat flour, gluten and other raw materials into the needle dough mixer, then pour in the activated active dry yeast solution and salt water, stir and knead the dough for 6 minutes at a speed of 100r/min. Get the initial dough;

3) Initial fermentation: Knead the initial dough until the surface is smooth, cover it with plastic wrap, place it in a proofing box, and ferment it for 40 minutes at 30°C and 85% humidity to obtain fermented dough;

4) Sheeting and cutting: Compositely calender the fermented dough twice with the 2.0mm roller pitch of the test noodle machine, and then gradually press it using the roller pitch from large to small and within the range of 1.2 to 1.8mm. Form a dough sheet with a thickness of 1.2mm, and then cut the dough sheet into noodles with a width of 2.0mm after pressing;

5) Secondary fermentation: hang the cut noodles in a proofing box and ferment for 3 hours at 30°C and 85% humidity to obtain fermented noodles;

6) Drying: Dry the fermented noodles in stages until the moisture content is less than 14%. The process conditions for staged drying are: bake for 1 hour at a temperature of 35°C and a humidity of 80%; continue Bake for 2 hours at a temperature of 40°C and a humidity of 75%; then bake for 1 hour at a temperature of 30°C and a humidity of 65%.

Cut the dried noodles neatly and seal and package them.

Example 2

The preparation method of low-sodium noodles described in this embodiment, wherein the low-sodium noodles include the following raw materials by weight: 100 parts of wheat flour, 4 parts of gluten powder, 0.8 parts of active dry yeast, 0.2 parts of salt, and 34 parts of water; during preparation Includes the following steps:

Cut the dried noodles neatly and seal and package them.

Example 3

The preparation method of low-sodium noodles described in this embodiment, wherein the low-sodium noodles include the following raw materials by weight: 100 parts of wheat flour, 6 parts of gluten powder, 1.0 part of active dry yeast, 0.1 part of salt, and 36 parts of water; during preparation Includes the following steps:

Cut the dried noodles neatly and seal and package them.

Comparative Example 1

The preparation method of low-sodium noodles described in this embodiment, wherein the low-sodium noodles include the following raw materials by weight: 100 parts of wheat flour, 0.2 parts of salt, and 34 parts of water; the preparation includes the following steps:

1) Pretreatment: add salt to water and dissolve it to obtain salt water;

2) Kneading dough: Place the weighed wheat flour into a needle-type dough mixing machine, then pour in salt water, stir and knead the dough at a speed of 100r/min for 6 minutes to obtain the initial dough;

3) Maturation: Cover the initial dough with plastic wrap, place it in a proofing box, and mature it for 20 minutes at 30°C and 85% humidity to obtain mature dough;

4) Sheeting and cutting: First, gradually press the mature dough into dough sheets with a thickness of 1.2mm using the rolling distance of the test noodle machine of 2.0~1.2mm. After sheeting, cut the dough sheets into pieces with a width of 2.0mm. Noodle;

5) Drying: Dry the fermented noodles in stages until the moisture content is less than 14%. The drying process conditions are: temperature of 40°C, humidity of 75%, and time of 4 hours.

Cut the dried noodles neatly and seal and package them.

Comparative Example 2

3) Sheeting and cutting: Compound the fermented dough with the 2.0mm roller pitch of the test noodle machine for 2 times, and then use the roller pitch from large to small in the range of 1.2 to 1.8mm to gradually press. Form a dough sheet with a thickness of 1.2mm, and then cut the dough sheet into noodles with a width of 2.0mm after pressing;

4) Fermentation: hang the cut noodles in a proofing box and ferment for 3 hours at 30°C and 85% humidity to obtain fermented noodles;

5) Drying: Dry the fermented noodles in stages until the moisture content is less than 14%. The process conditions for staged drying are: bake for 1 hour at a temperature of 35°C and a humidity of 80%; continue Bake for 3 hours at a temperature of 40°C and a humidity of 75%; then bake for 1 hour at a temperature of 30°C and a humidity of 65%.

Cut the dried noodles neatly and seal and package them.

Comparative Example 3

6) Drying: Dry the fermented noodles in stages until the moisture content is less than 14%. The drying process conditions are: temperature of 40°C, humidity of 75%, and time of 4 hours.

Cut the dried noodles neatly and seal and package them.

The dried noodles obtained in Examples 1 to 3 and Comparative Examples 1 to 3 were subjected to nutritional, physical and chemical indexes, textural characteristics measurements and sensory scoring. in:

The sodium content in the nutritional physical and chemical indicators was measured with reference to GB 5009.91-2017 "National Food Safety Standard - Determination of Potassium and Sodium in Foods"; the protein content was measured with reference to the National Food Safety Standard GB5009.5-2016 "National Food Safety Standard - Determination of Protein in Foods" 》Measurement was carried out; the results are shown in Table 1;

The texture properties, elasticity, hardness and chewiness were measured according to the methods in the literature. Place the cooked noodles samples in cold water to cool for 30 seconds. Use filter paper to absorb the excess water on the surface of the noodles. Then take 3 noodles each time and place them in parallel. The measurement is carried out on the sample stage of the texture analyzer. The test speed is 0.5mm/s, the compression amount is 70%, and the trigger force is 0.5N. Each sample is repeated 6 times, and the results are averaged; the cooked strip breaking rate refers to LS/T 3212 ~2021 "The Food Industry Standard of the People's Republic of China - Noodles" was measured using the method for determining the cooked strip rate; the results are shown in Table 2; the sensory score refers to the standard LS/T 3202 ~ 1993 "The Industry Standard of the People's Republic of China - Wheat Flour for Noodles" The noodle scoring standards were measured and tasted and scored by 6 tasters; the results were averaged and the scoring results are shown in Table 2.

Table 1 Nutritional physical and chemical index results table

As can be seen from Table 1, the sodium content of low-sodium noodles in Examples 1 to 3 of the present invention is less than 120 mg/100g, which complies with GB 28050-2011 "National Food Safety Standards - General Principles for Nutritional Labeling of Prepackaged Foods" and GB/T 23789-2009 " The low-sodium requirements stipulated in "Low-Sodium Foods"; the protein content of the low-sodium noodles in Examples 1 to 3 are significantly higher than that in Comparative Example 1, indicating that the low-sodium noodles of the present invention have higher nutritional value.

Table 2 Texture characteristics, cooked strip breaking rate and sensory score results table

As can be seen from Table 3, the low-sodium noodles prepared in Examples 1 to 3 have lower hardness and better chewiness than Comparative Examples 1 to 3, indicating that the noodles of the present invention have a delicate texture and are suitable for consumption by the elderly and children. The low-sodium noodles prepared in Examples 1 to 3 have higher elasticity than Comparative Examples 1 to 3, indicating that the noodles of the present invention have better toughness and smoother taste. The cooked strip breaking rate of the low-sodium noodles prepared in Examples 1 to 3 was significantly lower than that in Comparative Examples 1 to 3, indicating that the method of the present invention can effectively reduce the strip breaking rate of the dried noodles; the low-sodium noodles prepared in Examples 1 to 3 The total sensory scores of the dried noodles are significantly higher than those of Comparative Examples 1 to 3, indicating that the dried noodles of the present invention have good eating quality, unique fermented flavor, and high popularity.

To sum up, the low-sodium dried noodles prepared by the preparation method of the present invention have high protein content, good taste, unique flavor, easy digestion and absorption, and the sodium content is less than 120 mg/100g, which is especially suitable for children, the elderly and patients with hypertension. edible.

The basic principles, main features and advantages of the present invention have been shown and described above. Those skilled in the industry should understand that the present invention is not limited by the above embodiments. The above embodiments and descriptions only illustrate the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention will also have other aspects. Various changes and modifications are possible, which fall within the scope of the claimed invention. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

A method for preparing low-sodium noodles, which is characterized by comprising the following steps:

1) Pretreatment: activate active dry yeast to obtain active dry yeast solution, dissolve salt in water to obtain salt water;

2) Kneading dough: Mix wheat flour, gluten, active dry yeast solution and salt water and knead the dough to obtain the initial dough;

3) Initial fermentation: Ferment the initial dough at 25-35°C and 80-90% humidity for 30-60 minutes to obtain fermented dough;

4) Sheeting and cutting: press the fermented dough into sheets and cut into noodles;

5) Secondary fermentation: ferment the cut noodles for 2 to 4 hours at 25-35°C and 80-90% humidity to obtain fermented noodles;

6) Drying: Dry the fermented noodles in stages until the moisture content is less than 14%, then cut and seal and package.
The preparation method of low-sodium noodles according to claim 1, characterized in that in step 6), the step of drying in stages is: drying at a temperature of 32-36°C and a humidity of 75-85% 0.5~1.5h; then dry for 1~3h at a temperature of 38~42°C and a humidity of 70~80%; continue drying for 0.5 at a temperature of 28~32°C and a humidity of 60~70% ~1.5h.
The preparation method of low-sodium noodles according to claim 1, characterized in that in step 2), the dough is kneaded in a needle-type dough mixer, and the dough is stirred and kneaded for 4 to 8 minutes at a rotating speed of 90 to 120 r/min. That is, the initial dough is obtained.
The preparation method of low-sodium noodles according to claim 1, characterized in that, in step 4), the fermented dough is first compositely calendered 1 to 3 times using a roller pitch of 2.0 to 2.2 mm in a test noodle machine, and then used in sequence. From large to small and within the range of 1.0~1.8mm, the rolling distance is gradually pressed into dough sheets with a thickness of 1.0~1.5mm. After pressing, the dough sheets are cut into noodles with a width of 2.0~2.5mm.
The preparation method of low-sodium noodles according to claim 1, characterized in that the total preparation time is 5 to 11 hours.
A kind of low-sodium dried noodles, characterized in that it is prepared by the method described in any one of claims 1 to 5, and includes the following parts by weight of raw materials: 100 parts of wheat flour, 2 to 6 parts of gluten powder, and 0.6 to 6 parts of active dry yeast. 1.0 parts, 0 to 0.3 parts of salt and 32 to 36 parts of water.
The low-sodium noodles according to claim 6, characterized in that it includes the following raw materials by weight: 100 parts of wheat flour, 4 parts of gluten powder, 0.8 parts of active dry yeast, 0.2 parts of salt and 34 parts of water.
The low-sodium noodles according to claim 6, wherein the wheat flour is high-gluten wheat flour, and the protein content of the gluten flour is more than 80%.
The low-sodium dried noodles according to claim 6, characterized in that the active dry yeast is Angel highly active dry yeast.