CN107361299A - It is a kind of rich in the alkali face of malt powder and processing method - Google Patents

Abstract

The invention discloses an alkaline noodle rich in malt wheat flour and a processing method thereof. The processing method of the alkaline noodle comprises the following steps: (1) mixing raw materials and auxiliary materials: mixing wheat flour, malt wheat flour, edible alkali and water; (2) ) kneading: to obtain the dough; (3) maturing: let the dough stand to ripen; (4) tableting: to compress the cooked dough to obtain dough; (5) cutting strips: to cut the dough (6) Sectioning: cutting out dry noodles to obtain finished products. The malt flour in the present invention has extremely high nutritional value and is rich in GABA; compared with wheat flour, the malt flour used not only contains more nutrients and content, but also opens up a new way for the development and utilization of malt flour; the present invention Except for wheat flour, malted wheat flour, edible alkali and water, there is no addition of any foreign substances, and the consumption demand of pure natural and green food is realized; the operation method of the invention is simple, and is suitable for industrialized large-scale continuous production.

Description

A kind of alkaline noodle rich in malt wheat flour and its processing method

technical field

The invention belongs to the field of food processing, and more specifically relates to an alkaline noodle rich in malted wheat flour and a processing method.

Background technique

Noodles occupy a very important position in Chinese food culture. Noodles are the most common noodle food and an essential staple food in daily life. They are deeply loved by the common people, so they have a large market share. In southern China, especially in the Yangtze River Valley, in order to improve the taste of noodles, alkali is usually added for kneading. The alkaline reagent can act on the protein and starch in the flour, which can enhance the gluten strength of the dough, make the dough have unique toughness and elasticity, and the prepared alkaline noodles have a smooth taste and good rehydration performance. Alkaline reagents can also neutralize free fatty acids in flour, reducing their harm to gluten, and at the same time have a certain color protection effect, reducing the phenomenon of color reversion of noodles. At the same time, alkaline noodles have a better taste, and have the characteristics of antisepsis and neutralizing stomach acid, which are also good for people's physical and mental health. Wuhan Hot and Dry Noodles is a representative food of Alkali Noodles. It is rated as one of the five famous noodles in China. It is a traditional noodle dish in Wuhan and its flavor is well-known throughout the country. When people's living standards improve, people pay more attention to how to improve the nutrition and quality of noodles. Traditional alkaline noodle products are mainly prepared from a single grain of wheat flour, so there is a problem of insufficient nutrition, and there is also the problem of illegally adding food improvers to improve the quality of alkaline noodle.

Contents of the invention

The invention proposes a malt wheat flour alkaline noodle and its processing method, aiming to solve the nutritional deficiency caused by traditional noodle products mainly prepared from a single grain raw material of wheat flour, and the problem of illegally adding food improvers in order to improve quality.

In order to achieve the above object, the first aspect of the present invention provides a method for processing alkaline noodles rich in malted wheat flour, the processing method for alkaline noodles includes the following steps:

(1) Allocation of raw materials and auxiliary materials: mixing wheat flour, malted wheat flour, edible alkali and water;

(2) kneading: get the dough;

(3) Ripening: leave the dough to ripen;

(4) Tabletting: the dough after ripening is pressed into sheets to obtain dough sheets;

(5) Cutting into strips: the noodles are cut into strips;

(6) Sliced noodles: cut dry noodles to obtain finished products.

In the step (1) of the present invention, the amount of the malted wheat flour preferably accounts for 5-15% of the total amount of malted malt flour and wheat flour.

In the step (1) of the present invention, the particle size of the malted wheat flour is preferably less than 100 mesh.

In step (1) of the present invention, the consumption of said edible alkali is preferably 0.6-1% of the total consumption of malted wheat flour and wheat flour.

In the step (3) of the present invention, the aging temperature is preferably 15-30° C., and the time is 10-40 minutes.

In the present invention, the preparation method of the malted wheat flour comprises the following steps:

a. Soak the wheat in clear water for 8-16 hours at 18-30°C and drain;

b. Cultivate at a constant temperature and humidity for 30-50 hours at a relative humidity of 80-90% and a temperature of 18-25° C., so that the wheat germ grows to 1.5-2 cm;

c. drying under the condition of 40-60° C., and pulverizing to obtain the malted wheat flour.

The second aspect of the present invention provides the alkaline noodles enriched with malted wheat flour produced by the above processing method.

Beneficial effects of the present invention:

(1) The malted wheat flour in the present invention has extremely high nutritional value and is rich in GABA. GABA can regulate blood pressure, promote mental stability, promote brain blood flow, enhance brain vitality, nourish nerve cells, increase growth hormone secretion, strengthen liver and kidney, prevent obesity, promote alcohol metabolism (sober up), improve menopausal syndrome, etc. effect. Germinated wheat flour is a whole powder obtained by drying and pulverizing wheat after germination. The wheat germ also has a variety of health care functions. It is cool in nature, sweet and salty in taste, and has the functions of harmonizing stomach, reducing swelling, diuresis and dampness, promoting body fluid and moistening dryness, nourishing qi and widening chest.

(2) The malted wheat flour used in the present invention, compared with wheat flour, except containing more nutritional labeling and content, has also opened up a new way for the development and utilization of malted wheat flour. Adding malt flour to noodles can also effectively strengthen the nutrition of the product and have health care functions.

(3) The present invention does not add any exogenous substances except wheat flour, malted wheat flour, edible alkali and water, and realizes the consumption demand of pure natural and green food.

(4) The operating method of the present invention is simple and suitable for industrialized large-scale continuous production.

Other features and advantages of the present invention will be described in detail in the detailed description that follows.

detailed description

Preferred embodiments of the present invention will be described in more detail below. Although preferred embodiments of the present invention are described below, it should be understood that the present invention can be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

Example 1

1. Preparation of malted wheat flour:

a. Soak wheat grains with uniform and full grain shape, bright and whitish color, good integrity, few broken grains and no impurities in clean water at 20°C for 10 hours, and then drain;

b. Cultivate at a constant temperature and humidity for 42 hours at a relative humidity of 85% and a temperature of 20°C to make the wheat sprouts grow to 1.5-2.0 cm;

c. drying in an oven at 50°C, and pulverizing with a pulverizer to obtain malted wheat flour.

2. Preparation of noodles

(1) Allocation of raw materials and auxiliary materials: mix wheat flour, malted wheat flour and edible alkali in a weight ratio of 95:5:0.6, wherein the particle size of malted wheat flour is less than 100 mesh;

(2) add water and knead face: obtain dough;

(3) Ripening: leave the dough to mature, the temperature of curing is 20°C, and the time is 20 minutes;

(4) Tabletting: the dough after ripening is pressed into sheets to obtain dough sheets;

(5) Cutting into strips: the noodles are cut into strips;

(6) Sliced noodles: cut dry noodles to obtain finished products.

Example 2

1. Preparation of malted wheat flour:

a. Soak wheat grains with uniform and full grain shape, bright and whitish color, good integrity, few broken grains and no impurities in clean water at 20°C for 10 hours, and then drain;

b. Cultivate at a constant temperature and humidity for 42 hours at a relative humidity of 85% and a temperature of 20°C to make the wheat sprouts grow to 1.5-2.0 cm;

c. drying in an oven at 50°C, and pulverizing with a pulverizer to obtain malted wheat flour.

2. Preparation of noodles

(1) Allocation of raw materials and auxiliary materials: mix wheat flour, malted wheat flour and edible alkali in a weight ratio of 90:10:0.6, wherein the particle size of malted wheat flour is less than 100 mesh;

(2) add water and knead face: obtain dough;

(3) Ripening: leave the dough to mature, the temperature of curing is 20°C, and the time is 20 minutes;

(4) Tabletting: the dough after ripening is pressed into sheets to obtain dough sheets;

(5) Cutting into strips: the noodles are cut into strips;

(6) Sliced noodles: cut dry noodles to obtain finished products.

test case 1

Table 1 shows the tasting items and scoring standards of alkaline noodles rich in malt flour, and Tables 1-3 respectively show the effects of the amount of malt flour added on the quality of alkaline noodles, the cooking characteristics of alkaline noodles and the content of GABA.

Table 1 Tasting items and ratings of alkaline noodles rich in malt malt flour

Table 2 The effect of the amount of malted wheat flour added on the quality of alkaline noodles

Table 3 The effect of the addition of malted wheat flour on the cooking characteristics of alkaline noodles

As the amount of malted wheat flour increased, the comprehensive score of noodles decreased. After the addition of malted wheat flour, the breaking rate of noodles increased; the surface became rough and the smoothness deteriorated; It can be seen from Table 2 that when the amount of malted wheat flour added does not exceed 10%, the noodle score increases with the amount added. When the addition amount exceeds 15%, the score drops, and the color of the noodles gradually turns dark black with the increase of the addition amount; when the addition amount is 5%, the noodles are sticky, and with the increase of the addition amount, the noodles become smoother, 10% When it reaches the best, and when 25%, the color is relatively dull, and the noodles are rough and dry. The palatability is the best when the amount of malt flour added is 10%. It can be concluded from Table 3 that when the amount of malt flour added is below 20%, there will be no broken bars after the alkaline noodles are boiled; if the added amount is above 20%, the bars will be broken after cooking. The smaller the breaking rate, the more boil-resistant the noodles are, with stronger chewiness and chewiness.

Table 4 GABA content in germinated wheat

Table 5 The effect of the addition of malted wheat flour on the content of GABA

The changes of γ-aminobutyric acid (GABA) content of germinated wheat species with germination time are shown in Table 4, and the changes of functional factors with the addition of germinated wheat flour are shown in Table 5. It can be seen from Table 4 that with the extension of germination time, the content of γ-aminobutyric acid (GABA) in germinated wheat increased significantly, and the content of GABA reached the highest value of 30.23mg/100g after 42 hours of germination. It can be seen from Table 5 that γ-aminobutyric acid increases sequentially with the addition of germinated wheat flour, and reaches the highest level at 25% of the added amount, which is 13.88mg/100g. Compared with the flour without germinated wheat, its content increases 13.67mg/100g. Moreover, it can be clearly seen from Table 5 that there are significant differences in the content of γ-aminobutyric acid in noodles with different amounts of malted wheat flour added. The data in Table 5 show that the GABA content in malted wheat flour was significantly increased. The activity of glutamic acid decarboxylase increases after wheat germination, and it can convert glutamic acid into GABA as a substrate. As an active factor, GABA has the functions of lowering blood pressure, eliminating depression, enhancing brain function and long-term memory ability, diuresis, strengthening kidney, and strengthening liver. After the wheat germinates, the nutritional factor is increased, which strengthens the health care function of the wheat.

Having described various embodiments of the present invention, the foregoing description is exemplary, not exhaustive, and is not limited to the disclosed embodiments. Many modifications and alterations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments.

Claims (7)

1. a kind of processing method in the alkali face rich in malt powder, it is characterised in that the processing method in the alkali face includes following step Suddenly：

(1) former, auxiliary material allotment：Wheat flour, malt powder, dietary alkali and water are mixed；

And face (2)：Obtain dough；

(3) cure：Standing dough makes its curing；

(4) tabletting：To curing, group carries out compressing tablet process below, and dough sheet is made；

(5) cut：Dough sheet is subjected to slitting processing；

(6) section：Cutting goes out dried noodles, finished product.

2. processing method according to claim 1, wherein, in step (1), the dosage of the malt powder accounts for malt powder and small The 5-15% of the total dosage of flour.

3. processing method according to claim 1, wherein, in step (1), the particle diameter of the malt powder is less than 100 mesh.

4. processing method according to claim 1, wherein, in step (1), the dosage of the dietary alkali is malt powder and small The 0.6-1% of the total dosage of flour.

5. processing method according to claim 1, wherein, in step (3), the temperature of the curing is 15~30 DEG C, when Between be 10~40min.

6. processing method according to claim 1, wherein, the preparation method of the malt powder comprises the following steps：

A. wheat is placed under conditions of 18-30 DEG C in clear water after soaking 8-16h and drained；

B. it is 80-90% in relative humidity, temperature is constant temperature and humidity culture 30-50h under conditions of 18-25 DEG C, grows wheat malt Reach 1.5-2cm；

C. dried under the conditions of 40-60 DEG C, the malt powder is obtained after crushing.

7. the alkali face of malt powder is rich in as made from the processing method described in any one in claim 1-6.