CN105124416A - Method for preparing noodles - Google Patents

Abstract

The invention provides a method for preparing noodles, which comprises the following steps: adding cornstarch to flour, kneading dough and proofing; pressing to form noodles, drying in the sun to obtain noodles. Compared with the prior art, the present invention has the following beneficial effects: 1. No chemical reagent is used in the process of the method of the present invention, and the method is natural, environmentally friendly, and has no chemical reagent residue; 2. The method of the present invention has simple steps and is easy to implement. High production efficiency and low operating cost; 3. The noodles prepared by the present invention have high elasticity, hardness and chewability, which means that the noodles made by this method are more chewy and of higher quality than traditional noodles.

Description

A method of preparing noodles

technical field

The invention relates to a method for preparing noodles and belongs to the technical field of food processing.

Background technique

my country is a major producer of noodles, with an annual output of 3.5 million tons of dried noodles, and an annual output value of about 150 billion yuan for the noodle industry above designated size. Noodles are an important food that exists as a staple food in people's daily life today. Its convenient cooking method and unique flavor and taste have become an indispensable key energy source for people's daily life. However, there are still quality problems in noodle products, such as the taste of the product, poor gluten strength and other limitations, which have affected the economic benefits and competitiveness of the product in the international market. In order to improve product quality, domestic and foreign noodle products companies have added one or more food additives to improve product indicators, and some of them have added too much food additives, which poses a serious threat to the health of consumers. The high-quality noodles in the invention start from the basic raw materials to improve the chewiness and taste of the noodles.

High amylose corn starch contains a high proportion of amylose, which has the characteristics of rapid gelation, high gel strength and hardness, and high structural stability. Adding this starch can essentially affect the properties of noodle flour, including hardness, toughness, elasticity, etc.

Moist heat treatment was proposed earlier by Sair. It refers to a physical method of treating starch in a certain temperature range (higher than the glass transition temperature but lower than the gelatinization temperature) in the presence of a small amount of water, that is, the water content is less than 35% (W/W). This kind of method only uses pure natural raw materials such as water, and the modified starch obtained by it has a high degree of safety, and it is used as a raw material to produce food, which has received great attention. The granule shape of the starch after heat and humidity treatment remains unchanged, but the crystallinity increases, that is, the structure is more solid, while the swelling degree and solubility become smaller. Moist heat treatment changed the internal structure of starch, the original crystal structure was destroyed, and the combination of amylose produced new crystals with different stability. The wet heat treated starch is mixed with wheat flour to form a new complex. During the cooking process, the interaction between starch granules changes the binding force compared with ordinary noodles, which is reflected in the different chewiness of noodles. .

This technology fundamentally improves the chewiness of noodles without adding other artificial additives, and the noodles produced are healthy and delicious, which is more beneficial to post-cooking. Limited by the traditional technology, the noodles made by this craft are rare in the market. With the improvement of people's demand for health, this kind of high-quality noodles will have a broad market space.

Contents of the invention

Aiming at the defects in the prior art, the purpose of this invention is to provide a kind of preparation method of high-quality noodles. The stronger interaction between the flour particles makes the cooked noodles more chewy and taste better. It has the characteristics of being healthy and delicious without adding artificial additives, and is an ideal breakthrough for improving pasta.

The present invention is achieved through the following technical solutions:

A method for preparing noodles, comprising the steps of:

After adding cornstarch to the flour, knead the dough and proof;

Pressed into noodles, dried to obtain noodles.

As a preferred version, the corn starch is selected from one of ordinary corn starch, waxy corn starch, high amylose corn starch, common corn starch treated with moisture heat, waxy corn starch treated with moisture heat, and high amylose corn starch treated with moisture heat. kind.

As a preferred version, the additions of the common corn starch, waxy corn starch and high-amylose corn starch are respectively 1%, 5%, and 10% of the flour weight; The additions of high-quality cornstarch and high-amylose cornstarch treated with heat and humidity were 1%, 5%, and 10% of the flour weight, respectively.

As a preferred solution, the flour is wheat flour.

As a preferred solution, the specific operation of kneading the dough is as follows: adding 8.5 g of salt solution to every 25 g of flour containing cornstarch for kneading.

As a preferred solution, the mass fraction of the saline solution is 2%.

As a preferred solution, the proofing time is 0.5-3 hours.

As a preferred version, the cornstarch wet heat treatment method is:

Add water to the cornstarch to make the starch permeate fully to obtain agglomerated starch;

removing excess moisture in the agglomerated starch, continuing to dry until the moisture content is not higher than 15-40wt.%, and balancing the agglomerated starch to make the moisture distribution in the agglomerated starch uniform;

After constant temperature treatment at 80-140 DEG C, ethanol is added, suction filtered, dried, ground and sieved to obtain wet heat treated corn starch. As a preferred solution, the flour is wheat flour.

As a preferred solution, the specific operation of kneading the dough is as follows: adding 8.5 g of salt solution to every 25 g of flour and kneading.

As a preferred solution, the mass fraction of the saline solution is 2%.

As a preferred solution, the proofing time is 0.5-3 hours.

As a preferred version, the cornstarch wet heat treatment method is:

Add water to the cornstarch to make the starch permeate fully to obtain agglomerated starch;

removing excess moisture in the agglomerated starch, continuing to dry until the moisture content is not higher than 15-40wt.%, and balancing the agglomerated starch to make the moisture distribution in the agglomerated starch uniform;

After constant temperature treatment at 80-140 DEG C, ethanol is added, suction filtered, dried, ground and sieved to obtain wet heat treated corn starch.

Described pressed noodle operation is as follows:

The proofed dough passes through a noodle machine consisting of progressively finer sieves and a final guillotine multiple times to obtain 6.6 mm thick noodles;

Described noodle test method is as follows:

Noodles were boiled in distilled water for 0, 2, 4, 6, 7, 8, 10, 12 or 14 minutes;

After each cooking process, the noodles are immediately rinsed in cold water for 20-40 seconds;

Then through relevant tests, the data to measure its chewability is obtained, and the test is carried out at room temperature (20°C-28°C).

The moisture content of the noodle samples was measured by heating them in an oven at 70°C to 130°C to constant weight, and the values were calculated based on a wet weight basis.

Ordinary corn starch contains about 73% amylopectin and 27% amylose. Amylopectin is easy to dissolve in water and forms a stable solution with high viscosity. Amylose has strong retrogradation performance. There are multiple genotypes of corn starch: Sanbei Bainuo 4 corn starch has extremely high expansion and solubility and is suitable for making colloids; high-sweetness corn starch is more sweet than other genotypes; Star 29 corn starch branched chain High starch content, high viscosity and low gelatinization temperature. The three kinds of corn starches selected in the present invention are widely used, have large differences in properties, are rich in different amylose contents, are widely used in industry, and have good representativeness. For example, waxy corn starch has a high degree of expansion, strong viscosity and film-forming properties, and its paste liquid has good stability and is not easy to age. Humid heat treatment mainly acts on its crystallization area to untwist and move amylopectin molecules. have a significant impact. High amylose corn starch has higher gel strength and hardness. Adding this kind of starch can essentially affect the properties of noodle flour, including hardness, toughness, elasticity, etc. Humid heat treatment mainly acts on its amorphous area and promotes the formation of amylose molecules. Free rearrangement finally forms a more stable new structural system. Moist heat treatment is a physical method to treat starch, which aims to change the properties of starch after breaking the original crystalline structure of starch. Some research results have shown that reasonable heat treatment can significantly reduce the disintegration value and aging rate of starch (see Table 1). That is, the granules are not easy to break and maintain the original viscoelastic texture. The present invention points out that the addition of moisture-heat treated starch will affect the original quality of the noodles.

Table 1

Note: "a" means significant difference compared with other groups (p<0.05)

Compared with the prior art, the present invention has the following beneficial effects:

1. No chemical reagents are used in the process of the method of the present invention, and the method is natural, environmentally friendly, and has no chemical reagent residues;

2. The method of the present invention has simple steps, is easy to realize, has high production efficiency and low operating cost;

3. The noodles prepared by the present invention have high elasticity, hardness and chewability, which means that the noodles prepared by this method are more chewy and of higher quality than traditional noodles.

Description of drawings

Other characteristics, objects and advantages of the present invention will become more apparent by reading the detailed description of non-limiting embodiments made with reference to the following drawings:

Fig. 1 is the implementation effect drawing of the present invention.

Detailed ways

The present invention will be described in detail below in conjunction with specific embodiments. The following examples will help those skilled in the art to further understand the present invention, but do not limit the present invention in any form. It should be noted that those skilled in the art can make several modifications and improvements without departing from the concept of the present invention. These all belong to the protection scope of the present invention.

The wet heat treatment method of cornstarch among the present invention is:

Add water to the cornstarch to make the starch permeate fully to obtain agglomerated starch;

removing excess moisture in the agglomerated starch, continuing to dry until the moisture content is not higher than 15-40wt.%, and balancing the agglomerated starch to make the moisture distribution in the agglomerated starch uniform;

After constant temperature treatment at 80-140 DEG C, ethanol is added, suction filtered, dried, ground and sieved to obtain wet heat treated corn starch.

Example 1

This embodiment relates to a method for preparing high-quality noodles, the steps are as follows:

Step 1, adding 1% high amylose corn starch to the flour of 100g dry weight and mixing;

Step 2, take 25g dry weight of flour containing high amylose cornstarch in step 1, add 8.5g of 2% sodium chloride solution and knead it into a dough, put it in a sealed bag, and proof for 0.5 hours;

Step 3, put the dough on the noodle press to make noodles;

Step 4. Spread the noodles on a clean plate and dry at room temperature.

Implementation effect: the chewing resistance of the noodles prepared in this embodiment changes, and the obtained chewing resistance is 2774.46 (g), while that of the blank noodles is 3013.10 (g).

Example 2

This embodiment relates to a method for preparing high-quality noodles, the steps are as follows:

Step 1, adding 5% high amylose corn starch to the flour of 100g dry weight and mixing;

Step 2, take 25g dry weight of flour containing high amylose cornstarch in step 1, add 8.5g of 2% sodium chloride solution and knead it into a dough, put it in a sealed bag, and proof for 1.5 hours;

Step 3, put the dough on the noodle press to make noodles;

Step 4. Spread the noodles on a clean plate and dry at room temperature.

Implementation effect: the chewability of the noodles prepared in this example changes, and the final measured chewability is 2881.04 (g), while that of the blank noodles is 3013.10 (g).

Example 3

This embodiment relates to a method for preparing high-quality noodles, the steps are as follows:

Step 1, adding 10% high amylose corn starch to the flour of 100g dry weight and mixing;

Step 2, take 25g dry weight of flour containing high amylose cornstarch in step 1, add 8.5g of 2% sodium chloride solution and knead it into a dough, put it in a sealed bag, and proof for 1 hour;

Step 3, put the dough on the noodle press to make noodles;

Step 4. Spread the noodles on a clean plate and dry at room temperature.

Implementation effect: the chewing resistance of the noodles prepared in this embodiment changes, and its chewing resistance is 3034.63 (g), while that of the blank noodles is 3013.10 (g), which is slightly improved.

Example 4

This embodiment relates to a method for preparing high-quality noodles, the steps are as follows:

Step 1. Add 1% wet heat treated high amylose cornstarch to 100g dry weight of the flour and mix well;

Step 2, take 25g dry weight of flour containing high amylose cornstarch treated with heat and humidity in step 1, add 8.5g of 2% sodium chloride solution and knead it into a dough and place it in a sealed bag, and let it proof for 2 hours;

Step 3, put the dough on the noodle press to make noodles;

Step 4. Spread the noodles on a clean plate and dry at room temperature.

Implementation effect: the chewability of the noodles prepared in this example changes, and the chewability measured by the experiment is 2915.40 (g), while that of the blank noodles is 3013.10 (g).

Example 5

This embodiment relates to a method for preparing high-quality noodles, the steps are as follows:

Step 1, adding 5% wet heat treated high amylose cornstarch to the flour of 100g dry weight and mixing;

Step 2, take 25g dry weight of flour containing high amylose cornstarch treated with heat and humidity in step 1, add 8.5g of 2% sodium chloride solution and knead it into a dough and put it in a sealed bag, and let it proof for 1 hour;

Step 3, put the dough on the noodle press to make noodles;

Step 4. Spread the noodles on a clean plate and dry at room temperature.

Implementation effect: the chewing resistance of the noodles prepared in this example changed, and the obtained chewing resistance was 3279.73 (g), while that of the blank noodles was 3013.10 (g), and the chewing resistance was significantly improved.

Example 6

This embodiment relates to a method for preparing high-quality noodles, the steps are as follows:

Step 1. Add 10% wet heat treated high amylose cornstarch to 100g dry weight of the flour and mix evenly;

Step 2, take 25g dry weight of flour containing high amylose cornstarch treated with heat and humidity in step 1, add 8.5g of 2% sodium chloride solution and knead it into a dough and place it in a sealed bag, and let it proof for 2.5 hours;

Step 3, put the dough on the noodle press to make noodles;

Step 4. Spread the noodles on a clean plate and dry at room temperature.

Implementation effect: the chewability of the noodles prepared in this embodiment becomes 2624.66 (g), while that of the blank noodles is 3013.10 (g).

Example 7

This embodiment relates to a method for preparing high-quality noodles, the steps are as follows:

Step 1. Add 5% wet heat treated common cornstarch to 100g dry weight of the flour and mix evenly;

Step 2, take 25g dry weight of flour containing common cornstarch in step 1, add 8.5g of 2% sodium chloride solution and knead it into a dough, put it in a sealed bag, and proof for 3 hours;

Step 3, put the dough on the noodle press to make noodles;

Step 4. Spread the noodles on a clean plate and dry at room temperature.

Implementation effect: the chewability of the noodles prepared in this example changes, and the measured chewability is 2176.67 (g), while that of the blank noodles is 3013.10 (g).

Example 8

This embodiment relates to a method for preparing high-quality noodles, the steps are as follows:

Step 1, adding 5% wet heat treated waxy cornstarch to the flour of 100g dry weight and mixing;

Step 2, take 25g dry weight of flour containing wet heat treated waxy cornstarch in step 1, add 8.5g of 2% sodium chloride solution and knead it into a dough, put it in a sealed bag, and proof for 2.5 hours;

Step 3, put the dough on the noodle press to make noodles;

Step 4. Spread the noodles on a clean plate and dry at room temperature.

Implementation effect: the chewing resistance of the noodles prepared in this embodiment changes, the measured chewing resistance is 2059.76 (g), while that of the blank noodles is 3013.10 (g).

Cook the noodles obtained in Examples 1-8 in pure boiling water, take them out at the time of cooking, measure the width and thickness of the noodles after aging and cut them into 4 sections of small noodles of 4 cm, tightly arranged to completely cover the compressed surface; The rheological properties of noodles were measured in compression mode (TPA mode). First calibrate the weight; secondly calibrate the height, the original distance between the compression probe and the plane is set to 25mm; finally, measure. The experimental parameters are set as follows: pre-test speed: 2mm/s; measurement speed: 1mm/s; post-test speed: 2mm/s, measure 6 times in parallel, and take the average value to obtain chewing resistance data.

Comparative example 1

The operation method of this comparative example is the same as that of Examples 1-8, the difference is only that cornstarch is not added to the flour in this comparative example.

The comparative examples and the implementation effects of Examples 2, 5, 7, and 8 are shown in FIG. 1 .

Specific embodiments of the present invention have been described above. It should be understood that the present invention is not limited to the specific embodiments described above, and those skilled in the art may make various changes or modifications within the scope of the claims, which do not affect the essence of the present invention.

Claims (8)

1. prepare a method for noodles, it is characterized in that, comprise the steps:

Add cornstarch in flour after, be kneaded into dough and proof;

Be pressed into noodles, dry, obtain noodles.

2. prepare the method for noodles as claimed in claim 1, it is characterized in that, described cornstarch is selected from common corn starch, waxy corn starch, amylomaize, the common corn starch through humid heat treatment, the waxy corn starch through humid heat treatment, one in the amylomaize of humid heat treatment.

3. prepare the method for noodles as claimed in claim 2, it is characterized in that, the addition of described common corn starch, waxy corn starch and amylomaize is respectively 1%, 5%, 10% of flour weight; The described common corn starch through humid heat treatment, the waxy corn starch through humid heat treatment, be respectively 1%, 5%, 10% of flour weight through the addition of the amylomaize of humid heat treatment.

4. prepare the method for noodles as claimed in claim 1, it is characterized in that, described flour is wheat flour.

5. prepare the method for noodles as claimed in claim 1, it is characterized in that, described in be kneaded into dough concrete operations be: the flour that every 25g contains cornstarch adds 8.5g common salt aqueous solution, carries out kneading.

6. prepare the method for noodles as claimed in claim 5, it is characterized in that, the mass fraction of described common salt aqueous solution is 2%.

7. prepare the method for noodles as claimed in claim 1, it is characterized in that, described in time of proofing be 0.5 ~ 3 hour.

8. prepare the method for noodles as claimed in claim 1, it is characterized in that, described cornstarch humid heat treatment method is:

In cornstarch, add water, make starch penetration abundant, obtain caking starch;

Remove excessive moisture in described caking starch, continue to be dried to moisture to not higher than after 15 ~ 40wt.%, caking starch is balanced, makes the moisture distribution homogenization in caking starch;

Carry out constant temperature process at 80 ~ 140 DEG C after, add ethanol, suction filtration, drying, grinding are sieved, and obtain the cornstarch of humid heat treatment.