CN103815287B - A kind of imitative whole wheat fermented type alimentary paste and preparation method thereof - Google Patents

Abstract

The invention belongs to food technology field, on the basis of existing noodle production, do not increase production cost, improve the nutritional labeling of noodles mainly through adjustment production technology, provide a kind of imitative whole wheat fermented type alimentary paste and preparation method thereof.By flour, salt, yeast, wheat bran, walnut dregs powder by a certain percentage processing and fabricating form.By wheat bran extract and face, the wheat bran nutriment of disappearance is supplemented under the prerequisite not affecting noodles organoleptic quality, make nutriment strengthen further and improve by fermentation technique.Product has wide adaptability, application value high, and especially applicable the elderly and children eat; Production technology is simple, does not need reinvestment increase equipment; Not only nutritious, mouthfeel good, not easily broken bar after boiling, absorption easy to digest; There is the health care such as anti-aging, anticancer in advance.Application of the present invention is to promoting agricultural development, increasing farmers' income and improving living standard and the quality of life of people, and tool is of great significance.

Description

A kind of imitation whole wheat fermented nutritional noodle and its preparation method

technical field

The invention belongs to the technical field of food, and in particular relates to a whole-wheat imitation fermented nutritional noodle and a preparation method thereof.

Background technique

Noodles are a very ancient food that originated in China and has a long history. It has been recorded in the Eastern Han Dynasty of China, and it has been more than 1,900 years. There are many kinds of noodles on the market, including various dried noodles, instant noodles, etc. Although there are slight differences in production formula and specific process, its essence is all similar to traditional noodle production methods, and the nutritional and functional components have not been improved. For example, the prior art discloses "A Method for Making Nutritious and Healthy Noodles" (Application No./Patent No.: 200610200466), which mainly consists of flour, protein polypeptide, safflower extract, bitter melon extract, wild sour plum extract and Made from wheat peptides. Sun Maohe's "A Kind of Nutritious Noodles" (Application No./Patent No.: 200610043741.3) only added milk, pepper and beef bone broth to the traditional noodle recipe, with no other changes. Song Qixiang researched "a method of making leather noodles" (application number/patent number: 200910191530.8). He added 50g of hawthorn to the noodles and fermented them for 30 minutes. Due to the short fermentation time, the characteristics of fermented dough were not formed. "A kind of health-care and nutritious noodles" (application number/patent number: CN03114488.8) of Song Shengguang etc. only adds a certain proportion of aloe vera juice and konjac powder in the dough.

In China's 2010 edition of "Chinese Food Composition Table", the main soluble nutrients of wheat bran are as follows: B ₁ content up to 0.3mg/100g, B ₂ up to 0.3mg/100g, phosphorus 682mg/100g, selenium 7.12μg/100g, potassium 682mg /100g, calcium 206mg/100g, zinc 5.98mg/100g, copper 2.03mg/100g, manganese 10.85mg/100g, and a variety of amino acids and so on.

At present, there are whole-wheat bread, whole-wheat biscuits and other products on the market, but no whole-wheat noodles have been seen. The reason may be that the direct addition of wheat bran will directly affect the taste of noodles. The method of imitating whole wheat nutritional health noodles has not been reported yet.

Studies by Wang Hua and others have shown that the content of lysine, threonine and isoleucine in wheat is low, which are the limiting amino acids in wheat. Among them, the content of lysine in wheat is 3.65mg/g, the content of threonine is 4.09mg/g, and the content of isoleucine is 4.47mg/g. The lysine content in walnut meal is about 16.5 mg/g, the threonine content is 16.5 mg/g, and the isoleucine content is 20.3 mg/g. By adding walnut meal powder, the limiting amino acid content in wheat can be improved, thereby improving the nutritional value of wheat.

According to research data and experimental studies, many nutrients of fermented dough are higher than those of unfermented dough, and it is easier to digest and absorb, and fermented yeast is also a strong antioxidant, which can protect the liver and has a certain detoxification. After the dough is fermented, the protein content increases; during the dough fermentation process, the phytic acid that affects the absorption of calcium, magnesium, iron and other elements can be decomposed, thereby improving the absorption and utilization of these mineral nutrients by the human body; according to our research, it is found that after dough fermentation, the The polyphenol content increased by 13.6%. Polyphenol is a natural antioxidant. Studies have shown that polyphenol can effectively remove free radicals in the human body, prevent cancer and aging, and reduce the risk of cardiovascular and cerebrovascular diseases, diabetes and other diseases. It has antibacterial, anti-inflammatory and anti-inflammatory properties. The efficacy of the virus.

Contents of the invention

The purpose of the present invention is to improve the nutritional content of the noodles mainly by adjusting the production process without increasing the production cost on the basis of the existing noodles, and to provide a whole-wheat imitation fermented nutritional noodles and a production method thereof.

The present invention adopts following technical scheme to realize:

A whole-wheat imitation fermented nutritional noodle is processed from the following raw materials: 100kg of flour, 0.1-1kg of salt, 0.3-1kg of yeast, 10Kg of wheat bran, and 2.8-3.2kg of walnut meal powder.

The optimal ratio of weight components of each raw material is: 100kg of flour, 0.5Kg of salt, 0.5kg of yeast, 10Kg of wheat bran and 3kg of walnut meal powder.

The preparation method is as follows: soak wheat bran in 1:25 water at 25-35°C for 1 hour at room temperature, filter, and use the supernatant for kneading dough; Ferment for 1.5-3 hours, add alkaline noodles to adjust the acidity of the dough, then press into sheets and cut into noodles.

During the implementation of the present invention, the raw materials are weighed in proportion, put into a container for mixing, stirring, tableting, cutting noodles, etc. The present invention can be processed into dried noodles, instant noodles, or various fresh noodles.

The noodles produced according to the formula of the invention are rich in nutrition, short in cooking time, unbroken after cooking, soft and smooth in taste, easy to digest and absorb, and are especially suitable for eating by the elderly and children.

In the present invention: wheat bran is rich in dietary fiber, which is an essential nutrient element for the human body, can increase the fiber content in the food, can improve the constipation of the stool, and can promote the excretion of fat and nitrogen at the same time, and can treat common clinical fiber deficiency diseases. The prevention and treatment effect of Cholesterol is of great significance; due to the intake of high-fiber ingredients, it can reduce the excretion of steroids in the feces, and the main boundary metabolic process of cholesterol in the human body is excretion through feces, so it can reduce serum cholesterol and prevent atherosclerosis. It can help prevent colon and rectal cancer; it can reduce the content of estrogen in the blood and prevent breast cancer; the B vitamins contained in wheat bran perform many functions in the body, and they are also the normal metabolism of food indispensable nutrients. Oxidation is the biggest threat to the aging of the body, and the extract of wheat bran has a strong ability to scavenge DPPH·, has a strong antioxidant activity, and has a strong reducing ability. Wheat bran converts insoluble dietary fiber into soluble dietary fiber through fermentation, making noodles easier to digest.

As a by-product after pressing or extracting oil, the protein content in walnut meal accounts for 30% to 50% of the walnut dry weight. In walnut protein, 18 kinds of amino acids are complete, and the content of 8 kinds of essential amino acids is moderate. It is a high-quality protein resource, but its utilization rate is very low, and it is often sold as feed at a low price; The protein content in the noodles is significantly reduced, and the protein content in the noodles is improved, and the by-products after the processing of agricultural products are fully utilized, which not only improves the nutritional content of the products, but also improves the comprehensive utilization value of other crops. After fermentation, the protein in the walnut meal is enzymatically hydrolyzed into small molecular proteins or amino acids, which is conducive to the absorption of the human body.

Based on the existing noodle production, the invention does not increase the production cost, and improves the nutritional content of the noodle by adjusting the production process. The noodles are not only simple in processing technology, low in production cost, but also rich in nutrition. According to preliminary research, the noodles have a good taste and are easy to digest and absorb, and are especially suitable for the elderly and children.

The present invention achieves nutrition replenishment without affecting the sensory quality by adding the wheat bran extract. On the one hand, the production process of the nutritious noodles improves the nutrient content, digestion and absorption rate and health function through fermentation, and on the other hand, the wheat bran extract liquid and the noodles can strengthen the minerals and vitamins lost in the milling of the flour. In order to improve the effective utilization rate of protein in noodles, walnut meal powder after walnut oil extraction and the like are added. By making full use of the by-products after agricultural product processing, not only the nutritional content of the product is improved, but also the comprehensive utilization value of other crops is improved.

Description of drawings

Fig. 1 is the effect of different concentrations of ethanol on the extraction effect of wheat bran polyphenols; Fig. 2 is the measurement result of the scavenging ability of diphenylpicryl radical (DPPH·); Fig. 3 is the measurement result of the reducing power of high-valent iron.

Detailed ways

In order to illustrate the present invention in detail, the present invention will be further described in detail below in conjunction with specific examples. Regarding the amount of water used for kneading dough, it can be adjusted according to the difference of the final product.

Example 1: A whole-wheat imitation fermented nutritional noodle, weighing 100kg of flour, 0.1Kg of salt, 0.3kg of yeast, 10Kg of wheat bran, and 2.8kg of walnut meal powder. Wheat bran is soaked in 1:25 water at 25°C for 1 hour at room temperature, filtered, and the supernatant is used for kneading dough; the components of the raw materials are mixed evenly and fermented at 35°C for 1.5 hours, then pressed into tablets, Cut noodles to make dried noodles, instant noodles or fresh noodles. The used walnut meal powder is obtained by crushing the walnut meal after walnut oil extraction through a 40-mesh sieve.

Example 2: A whole-wheat imitation fermented nutritional noodle, weighing 100 kg of flour, 0.5 kg of salt, 0.5 kg of yeast, 10 kg of wheat bran, and 3 kg of walnut meal powder. Soak the wheat bran in 1:25 water at 30°C for 1 hour at room temperature, filter, and use the supernatant for kneading dough; after mixing all components of the raw materials, ferment at 36°C for 2 hours, add alkaline flour, and stir Uniform, pressed into slices, cut into noodles, instant noodles or fresh noodles. The used walnut meal powder is obtained by crushing the walnut meal after walnut oil extraction through a 40-mesh sieve.

Example 3: A whole-wheat imitation fermented nutritional noodle, weighing 100 kg of flour, 0.6 kg of salt, 0.6 kg of yeast, 10 kg of wheat bran, and 3.1 kg of walnut meal powder. Soak the wheat bran in 1:25 water at 35°C for 1 hour at room temperature, filter, and use the supernatant for kneading dough; after mixing the raw materials evenly, ferment at 37°C for 2.5 hours, then add alkaline noodles, Stir evenly, press into pieces, and cut into noodles to make dried noodles, instant noodles or fresh noodles. The used walnut meal powder is obtained by crushing the walnut meal after walnut oil extraction through a 40-mesh sieve.

Example 4: A whole-wheat imitation fermented nutritional noodle, weighing 100kg of flour, 1Kg of salt, 1kg of yeast, 10Kg of wheat bran, and 3.2kg of walnut meal powder. Soak the wheat bran in 1:25 water at 32°C for 1 hour at room temperature, filter, and use the supernatant for kneading dough; after mixing the ingredients evenly, ferment at 37°C for 3 hours, add alkaline flour, and stir Uniform, pressed into slices, cut into noodles, instant noodles or fresh noodles. The used walnut meal powder is obtained by crushing the walnut meal after walnut oil extraction through a 40-mesh sieve.

Experimental Example ₁ : In order to strengthen the content of minerals, vitamin B2 and polyphenols in noodles, water extract of wheat bran was used to knead noodles. Usually, polyphenols are extracted with the assistance of organic solvents such as ethanol. In order to compare the difference between the two, the following experiments were done for comparison.

The specific method is: soak wheat bran in 1:25 water at 25-35°C for 1 hour at room temperature, filter, and use the supernatant for later use; at the same time, under the same conditions as water extraction, use different concentrations The same amount of ethanol was soaked and filtered, and the supernatant was extracted to study the extraction effect of different concentrations of ethanol on wheat bran polyphenols. The results are shown in Figure 1.

It can be seen from Figure 1 that the extraction rates of polyphenols are different for ethanol solutions with different concentrations, and the ethanol solution with a volume fraction of 10% has the highest extraction rate. While using water as the extracting solution, the polyphenol extraction rate is 5.21mg/g, which is 86.3% of the extraction amount of the 10% ethanol solution. Therefore, in order not to increase production costs, it is theoretically feasible to use water to soak wheat bran. On the other hand, in terms of taste, it overcomes the rough feeling brought by direct use of wheat bran, in terms of flavor, it overcomes the taste of wheat bran brought by direct use of wheat bran, and in terms of color, it is far superior to the noodles produced by directly adding wheat bran. In a word, considering the color, flavor and flavor of noodles, the addition of wheat bran extract is better than the noodles produced by directly adding wheat bran.

Experimental example 2: Preliminary research on the antioxidant activity of wheat bran extract:

1. Determination of the scavenging ability of diphenylpicric acyl radicals (DPPH ): Add 2ml of DPPH absolute ethanol solution with a concentration of 2×10 ^-4 mol/L in a stoppered test tube, then add 2ml of antioxidants (different concentration gradients) Wheat bran extract, V _C , BHT) ethanol solution, mix well, after standing at room temperature for 30min, the absorbance value A ₂ is measured at ^517nm , and 2ml of DPPH· The absorbance value A ₀ of the mixture of absolute ethanol solution and 2ml of absolute ethanol, and the absorbance value A ₁ of the mixture of 2ml of antioxidant and 2ml of absolute ethanol. Calculate the scavenging rate of DPPH free radicals:

DPPH·free radical scavenging rate (%)=[A ₀ -(A ₂ -A ₁ )]/A ₀ ×100.

In the formula: A ₀ —the absorbance value of 2.0mL DPPH solution+2.0mL absolute ethanol; A ₁ —the absorbance value of 2.0mL sample solution+2.0mL absolute ethanol; A _2—2.0mL DPPH·solution+2.0mL sample solution absorbance value.

The experimental results are shown in Figure 2. The scavenging ability of DPPH is ranked as follows: 50% ethanol eluate (purified wheat bran extract 1)>30% ethanol eluate (purified wheat bran extract 2)>V _C >BHT; and, with the increase of the concentration, the scavenging ability of the above four substances to DPPH· was gradually enhanced, and the antioxidant activity was enhanced. It can be seen that the scavenging ability of bran extract on DPPH· is better than that of V _C and BHT, and the scavenging ability of 50% eluent is stronger than that of 30% eluent.

2. Determination of the reducing power of high-valent iron: draw 2.5mL of FeCl ₃ 6H ₂ O solution with a concentration of 20mmol/L, and 2.5mL of TPTZ solution with a concentration of 10mmol/L and 25mL of TPTZ solution with a concentration of 300mmol/L (pH3.6). Acetate buffer was mixed. Pipette 1.8 mL of the mixture into a water bath at 37°C, add 180 μL of distilled water and 60 μL of antioxidants (wheat bran extract, V _C , BHT with different concentration gradients) in sequence, react for 30 minutes, and read the absorbance value A at 593 nm. The larger the FRAP value, the more Fe ²⁺ is reduced by the antioxidant substance, that is, the stronger the antioxidant activity of the substance. Vc and BHT were used as positive controls, and the standard curve was made with FeSO ₄ solution. Results are expressed as mg Fe(II)/g dry weight. Through linear regression analysis, the regression equation between FeSO ₄ concentration (X) and its absorbance value at 593nm (Y) is y=0.4742 x+0.0181, and the correlation coefficient R ² =0.9971.

The experimental results are shown in Figure 3. The above antioxidant factors are ranked according to the FRAP value: 50% ethanol eluate (purified wheat bran extract 1)>30% ethanol eluate (wheat bran extract purified 2)> V _C >BHT. The research results show that under the conditions of this experiment, among the same concentration of antioxidant factors, the antioxidant capacity of wheat bran extract is the strongest.

Claims (4)

1. an imitative whole wheat fermented type alimentary paste, is characterized in that: processed by following raw materials according: flour 100kg, salt 0.1 ~ 1kg, yeast 0.3 ~ 1kg, wheat bran 10kg, walnut dregs powder 2.8-3.2kg.

2. one according to claim 1 imitates whole wheat fermented type alimentary paste, it is characterized in that: processed by following raw materials according: flour 100kg, salt 0.5kg, yeast 0.5kg, wheat bran 10kg, walnut dregs powder 3kg.

3. one according to claim 1 and 2 imitates whole wheat fermented type alimentary paste, it is characterized in that, preparation method is: wheat bran 1:25, temperature are soak 1 hour under the water room temperature condition of 25-35 DEG C, and filter, supernatant is used for and face; In 35 ~ 37 DEG C of condition bottom fermentation 1.5 ~ 3h after feed components mixes, add the acidity that alkali face regulates dough, then compressing tablet, tangent plane.

4. one according to claim 1 and 2 imitates whole wheat fermented type alimentary paste, it is characterized in that: described walnut dregs powder is that the walnut dregs after walnut oil expression pulverized 40 mesh sieve gained.