CN103844194B - A kind of preparation method of low albumen whole-wheat nutritional noodles - Google Patents

Abstract

The present invention relates to a kind of preparation method of low albumen whole-wheat nutritional noodles, belong to food processing technology field.The present invention by limiting the feed postition of wheat bran, wheaten starch and the amount ratio (1:6-8) of wheat bran, (temperature in machine barrel 1,2,3 district is followed successively by 70-80 DEG C, 90-100 DEG C, 110-120 DEG C for the addition (17-19%) of water and extrudingization parameter, screw speed 50r/min-60r/min), provide the preparation method of a kind of form, low albumen whole-wheat nutritional noodles that mouthfeel is identical with conventional noodles.Specifically, low albumen whole-wheat nutritional noodles of the present invention, bar shaped is straight and upright, even thickness, any surface finish, the color and luster having wheat intrinsic, smell, boils rear non muddy soup, does not stick to one's teeth, softness has bite; Its physical and chemical parameter is: moisture (%)≤12.5, tells slurry (%)≤4.1, ripe disconnected rate (%)≤4, acidity (oT)≤2.9.

Description

A kind of preparation method of low-protein whole-wheat nutritional noodles

technical field

The invention relates to a method for preparing low-protein whole wheat nutritional noodles, belonging to the technical field of food processing.

Background technique

With the improvement of people's living standards, there are more and more diabetic patients in our country. Diet nutrition therapy is the basis of all diabetes treatment, and it is an indispensable measure to prevent and control diabetes at any stage in the natural course of diabetes. Diabetic nephropathy is one of the main complications of diabetes. It is abnormal protein excretion and filtration caused by glomerular microangiopathy caused by diabetes, and can eventually develop into uremia. It is one of the main causes of death in diabetic patients. A low-protein diet is the main requirement of diet and nutrition therapy for diabetic nephropathy. Reducing protein intake will have a favorable effect on the decline of urinary albumin clearance rate and glomerular filtration rate, and can also slightly slow down the process of renal failure. Moreover, protein cannot be stored in the body, and excess protein is decomposed into nitrogen-containing products to be excreted from the body after providing energy. A high-protein diet will increase the burden on the kidneys. Protein intake should be controlled at about 0.8g (kg·d). In addition to limiting protein intake, high-quality protein from animal sources with high biological value should be the mainstay, such as lean meat, eggs, and milk. Noodles are one of the traditional staple foods of Chinese residents. The noodle products formed by rolling with wheat flour as raw material are very popular for their good taste and convenience. Wheat protein is not a high-quality protein due to lysine deficiency, and patients with diabetic nephropathy are restricted from eating noodles. Aiming at the problem of high protein content in traditional noodles, CN103355587 discloses a method for making low-protein noodles, which uses at least one of wheat starch, corn starch and potato starch as raw materials, and adopts a gelatinization extrusion process to prepare the noodles The noodles will not gelatinize when boiled. But adopt the noodle that this method prepares, its outward appearance, mouthfeel are similar with vermicelli, and difference is bigger with noodle; Can't be accepted as noodle. In addition, the low-protein noodles, whose main nutrient component is starch, have a single nutrient component and have no health care value.

Wheat bran is the main source of dietary fiber, up to 46%, of which arabinoxylan is about 70%, cellulose is about 24%, β-(1→3)(1→4) glucan is about 6%, There are also small amounts of arabinogalactose, dextran and xylan. Dietary fiber is an edible part of a plant or a carbohydrate analog that is not digested and absorbed in the human small intestine but can be fermented in whole or in part in the large intestine. Dietary fiber includes non-starch polysaccharides and resistant oligosaccharides, carbohydrate analogs, lignin and related plant matter. Dietary fiber has the effect of lowering blood sugar, and can regulate some abnormal metabolic symptoms related to insulin resistance, including glucose intolerance, insulin resistance, central obesity, etc. The hypoglycemic effect of dietary fiber is mainly related to its physical properties (such as solubility, viscosity, etc.) related. Many experts suggest that the prevention and treatment of diabetes should be based on scientific and rational diet therapy, and dietary fiber, especially high-quality dietary fiber food, is the best choice for diabetic patients. For diabetic patients, adding about 20 g of dietary fiber to the daily diet can well reduce the blood sugar level in the body and improve the condition.

In order to improve the health value of low-protein noodles, the inventor tried to add wheat bran in the preparation process of low-protein noodles. During the experiment, it was found that the color, taste and physical and chemical parameters of the obtained low-protein noodles were significantly different depending on the form and amount of wheat bran added; sometimes even shaped noodles could not be obtained. In addition, even with the addition of the same amount of wheat bran, changes in the amount of water and parameters of gelatinization and extrusion will still bring about significant changes in the color, taste and physical and chemical parameters of noodles.

Contents of the invention

The purpose of the present invention is to provide a low-protein whole-wheat nutritional noodle with the same form and taste as traditional noodles production method.

The preparation method of low-protein whole wheat nutritional noodles of the present invention, its steps are:

(1) Preparation of low-protein wheat bran fiber powder

The fat and protein in wheat bran are removed by enzymatic hydrolysis, and then ultrafinely pulverized to 500-600 mesh to obtain low-protein wheat bran fiber powder;

(2) Conditioning and mixing

After mixing the low-protein wheat bran fiber powder and wheat starch at a mass ratio of 1:6-8, add water into the mixer and mix thoroughly; the amount of water added is 17% of the total amount of low-protein wheat bran fiber powder and wheat starch. %-19%;

(3) Gelatinization extrusion molding

Sending the material obtained in step (2) into a single-screw extruder to extrude and gelatinize the material to obtain fresh noodles;

The specific process parameters are: the temperature of barrel 1, 2, and 3 are 70-80°C, 90-100°C, 110-120°C in sequence, and the screw speed is 50r/min-60r/min;

(4) Aging and drying

The fresh noodles are aged under natural conditions for 8-12 hours, and then dried at 30-35° C. to a moisture content of 13-14 wt%.

In the above production method, preferably, in step (2), the mass ratio of low-protein wheat bran fiber powder to wheat starch is 1:6; the amount of water added is 18%.

In the above-mentioned production method, preferably, in step (3), the temperatures in zones 1, 2, and 3 of the barrel are 75°C, 98°C, and 113°C in sequence, and the screw speed is 57.8r/min.

For the above production method, process parameters such as selection of enzymes, dosages of enzymes, enzymatic hydrolysis conditions and other process parameters involved in the preparation of low-protein wheat bran fiber powder by enzymatic hydrolysis in step (1) can be adjusted by those skilled in the art according to specific conditions. The specific operation steps of the present invention are as follows: superfinely pulverize wheat bran to 500 mesh, then add lipase with 0.2% of the mass of wheat bran, and then add water until the ratio of liquid to material is 1:7; After hydrolyzing for 1 hour, inactivate the enzyme at 100°C for 5 minutes; then, add alkaline protease with 0.3% wheat bran mass, hydrolyze at 50°C and pH 10 for 1 hour, then inactivate the enzyme at 100°C for 5 minutes; Centrifuge for 10 minutes, discard the supernatant, and take the lower layer; add 3 times its volume of water to the lower layer, 3000rpm, centrifuge for 10 minutes, discard the supernatant, and take the lower layer; repeat the centrifugal washing operation 4 times until the supernatant is neutral and No turbidity; dry the lower precipitate at 85°C until the moisture content is 4%, and ultrafinely pulverize it to 500 mesh to obtain low-protein wheat bran fiber powder.

Beneficial effect

In the preparation method of the present invention, the particle size of the low-protein wheat bran fiber powder is limited to 500-600 mesh, the mass ratio of the low-protein wheat bran fiber powder and wheat starch is limited to 1:6-8, and the addition amount of water is limited to 17%-19%, and by adjusting the parameters of gelatinization and extrusion, the shape and taste of the prepared low-protein whole-wheat nutritional noodles are the same as those of ordinary noodles. Specifically, the low-protein whole-wheat nutritional noodles of the present invention are straight, uniform in thickness, smooth in surface, have the inherent color and smell of wheat, and are not muddy soup, non-sticky, soft and chewy after cooking; The physical and chemical parameters are: moisture (%) ≤ 12.5, pulp spit (%) ≤ 4.1, breaking rate (%) ≤ 4, acidity (oT) ≤ 2.9. Although the noodles prepared by the invention have removed the protein in the wheat, they still maintain the characteristic wheat fragrance and color of the traditional noodles; the sensory quality is easily acceptable. In addition, low-protein wheat bran fiber powder is added through starch gelatinization to balance the nutritional components in the noodles and meet normal dietary habits.

Detailed ways

The single-screw extruder used in the following examples and comparative examples is produced by Shandong Saibainuo Machinery Co., Ltd., and the model is DLG100.

Example 1

Wheat bran is ultrafinely pulverized to 500 mesh, then lipase with 0.2% of the wheat bran mass is added, and water is added until the liquid-to-material ratio is 1:7. After enzymatically hydrolyzing the mixture for 1 hour at 40°C, inactivate the enzyme at 100°C for 5 minutes; then, add alkaline protease with 0.3% wheat bran mass, enzymolyze it at 50°C and pH 10 for 1 hour, then inactivate the enzyme at 100°C 5min. The obtained enzymolysis solution was centrifuged at 3000 rpm for 10 min, the supernatant was discarded, and the lower layer was taken. Add water three times its volume to the lower layer, centrifuge at 3000 rpm for 10 min, discard the supernatant, and take the lower layer. Repeat the centrifugal washing operation 4 times until the supernatant is neutral and free from turbidity. Dry the lower precipitate at 85°C until the moisture content is 4%, and ultrafinely pulverize it to 500 mesh to obtain low-protein wheat bran fiber powder. Mix the low-protein wheat bran fiber powder and wheat starch (purchased in the market) at a mass ratio of 1:6, add water, and then fully mix in the mixer; 18% of the total mass); the mixed powder can form a ball when held in the hand, and it will disperse when touched. Send the mixed powder into a single-screw extruder and extrude to obtain fresh noodles; the temperature of the barrel 1, 2, and 3 of the single-screw extruder is controlled to 70°C, 90°C, and 110°C in sequence, The screw speed is 50r/min. Cut the fresh noodles according to the length of each pole of 1.4m, hang them on the bamboo poles, and then comb the scattered noodles neatly with a steel comb. Aging for 8 hours under natural conditions, the noodles are not sticky to the hand, can be loosened by light rubbing, and flexible and elastic. The loose noodles are generally loosened by hand first, and then combed with a steel comb, so that there is no adhesion and no crossing between the noodles. The aged noodles are dried in a single row or multi-row tunnel drying room at a temperature of 35°C for 4 days until the moisture content of the noodles is 13%. The dried noodles are cut off according to the specified length with a thin disc saw blade, and the cut noodles can be crushed for reuse. The cooked and broken rate of detected noodles was 2.9%.

Example 2

Mix the low-protein wheat bran fiber powder prepared in Example 1 with wheat starch (purchased in the market) at a mass ratio of 1:8, add water, and then fully mix well in the powder mixer; the amount of water added is the material (low-protein wheat bran The total mass of fiber powder and wheat starch) is 18%; the mixed powder can form a ball when held in the hand, and it will disperse when touched. Send the mixed powder into a single-screw extruder and extrude to obtain fresh noodles; the temperature of the barrel 1, 2, and 3 of the single-screw extruder is controlled to 70°C, 90°C, and 110°C in sequence, The screw speed is 50r/min. Cut the fresh noodles according to the length of each pole of 1.4m, hang them on the bamboo poles, and then comb the scattered noodles neatly with a steel comb. Aging for 8 hours under natural conditions, the noodles are not sticky to the hand, can be loosened by light rubbing, and flexible and elastic. The loose noodles are generally loosened by hand first, and then combed with a steel comb, so that there is no adhesion and no crossing between the noodles. The aged noodles are dried in a single row or multi-row tunnel drying room at a temperature of 35°C for 4 days until the moisture content of the noodles is 13%. The dried noodles are cut off according to the specified length with a thin disc saw blade, and the cut noodles can be crushed for reuse. The cooked and broken rate of detected noodles was 3.1%.

Example 3

Mix the low-protein wheat bran fiber powder prepared in Example 1 with wheat starch (purchased in the market) at a mass ratio of 1:6, add water, and then fully mix well in the powder mixer; the amount of water added is the material (low-protein wheat bran The total mass of fiber powder and wheat starch) is 17%; the mixed powder can form a ball when held by hand, and it will disperse when touched. Send the mixed powder into a single-screw extruder and extrude to obtain fresh noodles; the temperature of the barrel 1, 2, and 3 of the single-screw extruder is controlled to 70°C, 90°C, and 110°C in sequence, The screw speed is 50r/min. Cut the fresh noodles according to the length of each pole of 1.4m, hang them on the bamboo poles, and then comb the scattered noodles neatly with a steel comb. Aging for 8 hours under natural conditions, the noodles are not sticky to the hand, can be loosened by light rubbing, and flexible and elastic. The loose noodles are generally loosened by hand first, and then combed with a steel comb, so that there is no adhesion and no crossing between the noodles. The aged noodles are dried in a single row or multi-row tunnel drying room at a temperature of 35°C for 4 days until the moisture content of the noodles is 13%. The dried noodles are cut off according to the specified length with a thin disc saw blade, and the cut noodles can be crushed for reuse. The cooked and broken rate of detected noodles was 3.4%.

Example 4

Mix the low-protein wheat bran fiber powder prepared in Example 1 with wheat starch (purchased in the market) at a mass ratio of 1:6, add water, and then fully mix well in the powder mixer; the amount of water added is the material (low-protein wheat bran The total mass of fiber powder and wheat starch) is 19%; the mixed powder can form a ball when held by hand, and it will disperse when touched. Send the mixed powder into a single-screw extruder and extrude to obtain fresh noodles; the temperature of the barrel 1, 2, and 3 of the single-screw extruder is controlled to 70°C, 90°C, and 110°C in sequence, The screw speed is 50r/min. Cut the fresh noodles according to the length of each pole of 1.4m, hang them on the bamboo poles, and then comb the scattered noodles neatly with a steel comb. Aging for 8 hours under natural conditions, the noodles are not sticky to the hand, can be loosened by light rubbing, and flexible and elastic. The loose noodles are generally loosened by hand first, and then combed with a steel comb, so that there is no adhesion and no crossing between the noodles. The aged noodles are dried in a single row or multi-row tunnel drying room at a temperature of 35°C for 4 days until the moisture content of the noodles is 13%. The dried noodles are cut off according to the specified length with a thin disc saw blade, and the cut noodles can be crushed for reuse. The cooked and broken rate of detected noodles was 3.3%.

Example 5

Mix the low-protein wheat bran fiber powder prepared in Example 1 with wheat starch (purchased in the market) at a mass ratio of 1:6, add water, and then fully mix well in the powder mixer; the amount of water added is the material (low-protein wheat bran The total mass of fiber powder and wheat starch) is 18%; the mixed powder can form a ball when held in the hand, and it will disperse when touched. Send the mixed powder into a single-screw extruder and extrude to obtain fresh noodles; the temperature of the barrel 1, 2, and 3 of the single-screw extruder is controlled to 75°C, 98°C, and 113°C in sequence, The screw speed is 57.8r/min. Cut the fresh noodles according to the length of each pole of 1.4m, hang them on the bamboo poles, and then comb the scattered noodles neatly with a steel comb. Aging for 8 hours under natural conditions, the noodles are not sticky to the hand, can be loosened by light rubbing, and flexible and elastic. The loose noodles are generally loosened by hand first, and then combed with a steel comb, so that there is no adhesion and no crossing between the noodles. The aged noodles are dried in a single row or multi-row tunnel drying room at a temperature of 35°C for 4 days until the moisture content of the noodles is 13%. The dried noodles are cut off according to the specified length with a thin disc saw blade, and the cut noodles can be crushed for reuse. The cooked and broken rate of detected noodles was 3.4%.

Example 6

Mix the low-protein wheat bran fiber powder prepared in Example 1 with wheat starch (purchased in the market) at a mass ratio of 1:6, add water, and then fully mix well in the powder mixer; the amount of water added is the material (low-protein wheat bran The total mass of fiber powder and wheat starch) is 18%; the mixed powder can form a ball when held in the hand, and it will disperse when touched. Send the mixed powder into a single-screw extruder and extrude to obtain fresh noodles; the temperature of the barrel 1, 2, and 3 of the single-screw extruder is controlled to 80°C, 100°C, and 120°C in sequence, The screw speed is 60r/min. Cut the fresh noodles according to the length of each pole of 1.4m, hang them on the bamboo poles, and then comb the scattered noodles neatly with a steel comb. Aging for 8 hours under natural conditions, the noodles are not sticky to the hand, can be loosened by light rubbing, and flexible and elastic. The loose noodles are generally loosened by hand first, and then combed with a steel comb, so that there is no adhesion and no crossing between the noodles. The aged noodles are dried in a single row or multi-row tunnel drying room at a temperature of 35°C for 4 days until the moisture content of the noodles is 13%. The dried noodles are cut off according to the specified length with a thin disc saw blade, and the cut noodles can be crushed for reuse. The cooked and broken rate of detected noodles was 3.7%.

Comparative example 1

Mix the low-protein wheat bran fiber powder prepared in Example 1 with wheat starch (purchased in the market) at a mass ratio of 1:5.6, add water, and then fully mix well in the powder mixer; the amount of water added is the material (low-protein wheat bran The total mass of fiber powder and wheat starch) is 18%; the mixed powder can be formed into agglomerates by hand, and it is advisable to disperse when touched. Send the mixed powder into a single-screw extruder and extrude to obtain fresh noodles; the temperature of the barrel 1, 2, and 3 of the single-screw extruder is controlled to 75°C, 98°C, and 113°C in sequence, The screw speed is 57.8r/min. Cut the fresh noodles according to the length of each pole of 1.4m, hang them on the bamboo poles, and then comb the scattered noodles neatly with a steel comb. Aging for 8 hours under natural conditions, the noodles are not sticky to the hand, can be loosened by light rubbing, and flexible and elastic. The loose noodles are generally loosened by hand first, and then combed with a steel comb, so that there is no adhesion and no crossing between the noodles. The aged noodles are dried in a single row or multi-row tunnel drying room at a temperature of 35°C for 4 days until the moisture content of the noodles is 13%. The dried noodles are cut off according to the specified length with a thin disc saw blade, and the cut noodles can be crushed for reuse. The cooked and broken rate of detected noodles was 6.9%.

Comparative example 2

Mix the low-protein wheat bran fiber powder prepared in Example 1 with wheat starch (purchased in the market) at a mass ratio of 1:8.2, then add water, and then fully mix well in the powder mixer; the amount of water added is the material (low-protein wheat bran The total mass of fiber powder and wheat starch) is 18%; the mixed powder can be formed into agglomerates by hand, and it is advisable to disperse when touched. Send the mixed powder into a single-screw extruder and extrude to obtain fresh noodles; the temperature of the barrel 1, 2, and 3 of the single-screw extruder is controlled to 75°C, 98°C, and 113°C in sequence, The screw speed is 57.8 r/min. Cut the fresh noodles according to the length of each pole of 1.4m, hang them on the bamboo poles, and then comb the scattered noodles neatly with a steel comb. Aging for 8 hours under natural conditions, the noodles are not sticky to the hand, can be loosened by light rubbing, and flexible and elastic. The loose noodles are generally loosened by hand first, and then combed with a steel comb, so that there is no adhesion and no crossing between the noodles. The aged noodles are dried in a single row or multi-row tunnel drying room at a temperature of 35°C for 4 days until the moisture content of the noodles is 13%. The dried noodles are cut off according to the specified length with a thin disc saw blade, and the cut noodles can be crushed for reuse. The cooked and broken rate of detected noodles was 6.3%.

Comparative example 3

Mix the low-protein wheat bran fiber powder prepared in Example 1 with wheat starch (purchased in the market) at a mass ratio of 1:6, add water, and then fully mix well in the powder mixer; the amount of water added is the material (low-protein wheat bran The total mass of fiber powder and wheat starch) is 16.7%; the mixed powder can form a ball when held by hand, and it will disperse when touched. Send the mixed powder into a single-screw extruder and extrude to obtain fresh noodles; the temperature of the barrel 1, 2, and 3 of the single-screw extruder is controlled to 75°C, 98°C, and 113°C in sequence, The screw speed is 57.8r/min. Cut the fresh noodles according to the length of each pole of 1.4m, hang them on the bamboo poles, and then comb the scattered noodles neatly with a steel comb. Aging for 8 hours under natural conditions, the noodles are not sticky to the hand, can be loosened by light rubbing, and flexible and elastic. The loose noodles are generally loosened by hand first, and then combed with a steel comb, so that there is no adhesion and no crossing between the noodles. The aged noodles are dried in a single row or multi-row tunnel drying room at a temperature of 35°C for 4 days until the moisture content of the noodles is 13%. The dried noodles are cut off according to the specified length with a thin disc saw blade, and the cut noodles can be crushed for reuse. The cooked and broken rate of detected noodles was 6.4%.

Comparative example 4

Mix the low-protein wheat bran fiber powder prepared in Example 1 with wheat starch (purchased in the market) at a mass ratio of 1:6, add water, and then fully mix well in the powder mixer; the amount of water added is the material (low-protein wheat bran The total mass of fiber powder and wheat starch) is 19.2%; the mixed powder can form a ball when held by hand, and it will disperse when touched. Send the mixed powder into a single-screw extruder and extrude to obtain fresh noodles; the temperature of the barrel 1, 2, and 3 of the single-screw extruder is controlled to 75°C, 98°C, and 113°C in sequence, The screw speed is 57.8 r/min. Cut the fresh noodles according to the length of each pole of 1.4m, hang them on the bamboo poles, and then comb the scattered noodles neatly with a steel comb. Aging for 8 hours under natural conditions, the noodles are not sticky to the hand, can be loosened by light rubbing, and flexible and elastic. The loose noodles are generally loosened by hand first, and then combed with a steel comb, so that there is no adhesion and no crossing between the noodles. The aged noodles are dried in a single row or multi-row tunnel drying room at a temperature of 35°C for 4 days until the moisture content of the noodles is 13%. The dried noodles are cut off according to the specified length with a thin disc saw blade, and the cut noodles can be crushed for reuse. The cooked and broken rate of detected noodles was 6.5%.

Comparative example 5

Mix the low-protein wheat bran fiber powder prepared in Example 1 with wheat starch (purchased in the market) at a mass ratio of 1:6, add water, and then fully mix well in the powder mixer; the amount of water added is the material (low-protein wheat bran The total mass of fiber powder and wheat starch) is 18%; the mixed powder can form a ball when held in the hand, and it will disperse when touched. Send the mixed powder into a single-screw extruder and extrude to obtain fresh noodles; the temperature of the barrel 1, 2, and 3 of the single-screw extruder is controlled to 75°C, 95°C, and 123°C in sequence, The screw speed is 62.1 r/min. Cut the fresh noodles according to the length of each pole of 1.4m, hang them on the bamboo poles, and then comb the scattered noodles neatly with a steel comb. Aging for 8 hours under natural conditions, the noodles are not sticky to the hand, can be loosened by light rubbing, and flexible and elastic. The loose noodles are generally loosened by hand first, and then combed with a steel comb, so that there is no adhesion and no crossing between the noodles. The aged noodles are dried in a single row or multi-row tunnel drying room at a temperature of 35°C for 4 days until the moisture content of the noodles is 13%. The dried noodles are cut off according to the specified length with a thin disc saw blade, and the cut noodles can be crushed for reuse. The cooked and broken rate of detected noodles was 6.6%.

The quality sensory evaluation of the noodles prepared in Examples 1-6 and Comparative Examples 1-5 was carried out by 20 trained sensory evaluators. Using the seven-degree method in fuzzy mathematics to analyze the scoring value, the comment domain is: 1. the most difficult to accept, 2. relatively difficult to accept, 3. slightly difficult to accept, 4. barely acceptable, 5. slightly easy to accept, 6. Easy to accept, 7. Most acceptable; evaluation areas include: color, shape, toughness, viscosity and taste. Among them, the color is white with a little yellow, close to the original color of wheat flour, and no spots is the most acceptable; the shape is the most acceptable surface is fine, smooth, and non-transparent; the toughness is chewy and elastic; the viscosity is the most acceptable. Refreshing and non-sticky are the most acceptable; the taste refers to the similarity to the taste of traditional noodles, expressed as a percentage; the higher the percentage, the more similar the taste to traditional noodles; the most acceptable is a percentage above 95%. . The evaluation results are as follows:

the color form toughness viscosity Taste Example 1 6.8 6.7 6.8 6.7 6.8 Example 2 6.7 6.8 6.7 6.6 6.8 Example 3 6.8 6.6 6.7 6.8 6.9 Example 4 6.6 6.5 6.6 6.7 6.8 Example 5 6.8 6.8 6.8 6.7 6.9 Example 6 6.7 6.6 6.6 6.8 6.8 Comparative example 1 5.7 4.6 6.1 5.7 3.9 Comparative example 2 5.8 5.4 5.2 5.1 4.6 Comparative example 3 5.4 3.9 5.7 6.1 4.0 Comparative example 4 6.2 4.7 6.2 4.9 3.5 Comparative example 5 6.1 5.1 5.6 5.6 4.1

Comparing the comparative examples with the examples, it can be concluded that in the preparation method of the present invention, any parameter in the amount ratio of wheat starch and wheat bran, the amount of water added and the extruding parameters exceeds the limit of the present invention, so The shape and mouthfeel of prepared noodles are far from traditional noodles.

Claims (4)

1. a preparation method for low albumen whole-wheat nutritional noodles, is characterized in that, the steps include:

(1) preparation of low albumen wheat-bran fiber powder

Adopted by wheat bran enzymatic isolation method to remove fat wherein and protein, then ultramicro grinding is to 500-600 order, obtains low albumen wheat-bran fiber powder;

(2) modified mixing

After the mass ratio low albumen wheat-bran fiber powder and wheaten starch being pressed 1:6-8 mixes, in mixer, add water fully mix thoroughly; Amount of water is the 17%-19% of low albumen wheat-bran fiber powder and wheaten starch total amount;

(3) gelatinization extrusion molding

Material step (2) obtained is sent into single-screw extrusion machine and is carried out extruding gelatinization to material, obtains fresh noodle;

Concrete technological parameter is: the temperature in machine barrel 1,2,3 district be followed successively by 70-80 DEG C, 90-100 DEG C, 110-120 DEG C, screw speed 50r/min-60r/min;

(4) aging, dry

By fresh noodle aging 8-12h under field conditions (factors), then in 30-35 DEG C of dry moisture be 13-14wt%;

The preparation method of low albumen wheat-bran fiber powder is: by wheat bran ultramicro grinding to 500 order, then add the lipase of wheat bran quality 0.2%, then to add water to liquid ratio be 1:7; By this mixed liquor under 40 DEG C of conditions after enzymolysis 1h, in 100 DEG C of enzyme 5min that go out; Then, add the alkali protease of wheat bran quality 0.3%, in 50 DEG C, go out after pH10 enzymolysis 1h enzyme 5min under 100 DEG C of conditions; By gained enzymolysis liquid centrifugal 10min under 3000rpm condition, supernatant discarded, take off layer; In subnatant, add the water of its volume 3 times, 3000rpm, centrifugal 10min, supernatant discarded, take off layer; Repeated centrifugation water washing operations 4 times, to supernatant in neutral and without muddiness; Lower sediment being dried to moisture at 85 DEG C is 4%, and ultramicro grinding to 500 order, obtains low albumen wheat-bran fiber powder.

2. preparation method according to claim 1, is characterized in that, in step (2), the mass ratio of low albumen wheat-bran fiber powder and wheaten starch is 1:6.

3. preparation method according to claim 1, is characterized in that, in step (2), amount of water is 18%.

4. preparation method according to claim 1, is characterized in that, in step (3), the temperature in machine barrel 1,2,3 district is followed successively by 75 DEG C, 98 DEG C, 113 DEG C, screw speed 57.8r/min.