CN113303437B

CN113303437B - Pure soybean noodles and preparation method thereof

Info

Publication number: CN113303437B
Application number: CN202010123591.7A
Authority: CN
Inventors: 董鑫; 姚忠良; 关振亚; 王艳丽; 王向向
Original assignee: BAIXIANG FOOD CO LTD
Current assignee: BAIXIANG FOOD CO LTD
Priority date: 2020-02-27
Filing date: 2020-02-27
Publication date: 2022-09-16
Anticipated expiration: 2040-02-27
Also published as: CN113303437A

Abstract

The invention provides pure soybean noodles, which are prepared by rolling the following raw materials in parts by mass: 80-90 parts by mass of soybean meal; 10-20 parts by mass of puffed soybean meal; 0-10 parts by mass of starch; 10-15 parts by mass of vital gluten; 0.5-2.0 parts by mass of edible salt; 30-40 parts by mass of water. The pure soybean flour formula provided by the invention does not relate to wheat flour, and is prepared by taking soybean flour as a main raw material and adding auxiliary materials such as wheat gluten, starch, edible salt and the like, wherein the expanded soybean flour is selected and added into the formula in a proper proportion, so that the elasticity and the adhesiveness of dough are improved, and the dough is easier to roll.

Description

Pure soybean noodles and preparation method thereof

Technical Field

The invention belongs to the technical field of food, and particularly relates to pure soybean noodles and a preparation method thereof.

Background

The soybean noodles produced and sold in the existing market are all made by taking wheat flour as a main raw material and adding a small amount of soybean flour or soybean milk in different proportions, however, with the demand of people for nutrition and healthy high-quality diet, the common noodles can not meet the demands of people on taste, nutrition and the like, and products with food therapy effect are more and more popular with people.

The bean food contains rich functional components such as high-quality protein, unsaturated fatty acid, flavone, lecithin and the like, has the effects of reducing blood fat, promoting intestinal peristalsis and the like, and is favored by more and more consumers. The soybean milk has effects of improving body constitution and disease resistance, lowering blood pressure, reducing weight, supplementing heat, and strengthening body constitution and preventing diabetes.

Therefore, the development of the high-proportion bean noodles with the functional health care effect is extremely important, so that consumers can know the noodles again, and more people can enjoy the advantages of the bean noodles. However, a high proportion of soybeans has poor plasticity and it is difficult to produce noodles by the calendering process.

Disclosure of Invention

In view of the above, the technical problem to be solved by the present invention is to provide pure soybean noodles and a preparation method thereof, wherein the pure soybean noodles provided by the present invention are prepared by rolling soybeans as a main raw material without adding flour.

The invention provides pure soybean noodles, which are prepared by rolling the following raw materials in parts by mass:

preferably, the particle size of the soybean meal is 80-120 meshes, and the particle size of the puffed soybean meal is 120-150 meshes;

the starch is selected from potato starch, tapioca starch or corn starch.

Preferably, the viscosity of the expanded soybean meal RVA is up to 500-650cp below 50 ℃.

The invention also provides a preparation method of the pure soybean noodles, which comprises the following steps:

A) mixing soybean flour, puffed soybean flour, starch and wheat gluten with saline solution, and kneading under vacuum to obtain flocculent dough;

B) aging the flocculent dough and then rolling to obtain a flour belt;

C) and after secondary curing, continuously rolling and cutting the noodle strips to obtain the pure soybean noodles.

Preferably, the vacuum degree of the vacuum kneading dough is-0.06 Mpa, and the method for vacuum kneading dough is as follows:

stirring at a speed of 90-100 r/min for 4-6 min, and then stirring at a speed of 60-70 r/min for 5-7 min per minute.

Preferably, in the step B), the dough is cured at the temperature of 30-35 ℃ for 15-20 minutes.

Preferably, in step B), the dough sheet obtained by calendering has a thickness of 2.0 ± 0.2 mm.

Preferably, in the step C), the temperature of the secondary curing is 30-35 ℃, the relative humidity is 70-80%, and the curing time is 20-30 min.

Preferably, in the step C), the continuous rolling is performed for three times, and the thickness of the finally obtained flour belt is (1.1-1.2) ± 0.02 mm.

Preferably, the specific method of continuous three times of calendering is as follows:

superposing the three dough strips subjected to secondary curing, performing composite calendering to obtain a dough strip with the thickness of 3.0 +/-0.2 mm, and performing secondary calendering on the dough strip to finally obtain a dough strip with the thickness of 1.2 +/-0.02 mm;

or,

and (3) continuously rolling the secondarily cured flour tapes by using compression rollers of 1.6mm, 1.4mm and 1.2mm in sequence, wherein the thickness of the finally obtained flour tapes is 1.1 +/-0.02 mm.

Compared with the prior art, the invention provides pure soybean noodles, which are prepared by rolling the following raw materials in parts by mass: 80-90 parts by mass of soybean meal; 10-20 parts by mass of puffed soybean meal; 0-10 parts by mass of starch; 10-15 parts by mass of vital gluten; 0.5-2.0 parts by mass of edible salt; 30-40 parts by mass of water. The pure soybean flour formula provided by the invention does not relate to wheat flour, and is prepared by taking soybean flour as a main raw material and adding auxiliary materials such as wheat gluten, starch, edible salt and the like, wherein the expanded soybean flour is selected and added into the formula in a proper proportion, so that the elasticity and the adhesiveness of dough are improved, and the dough is easier to roll.

Detailed Description

the soybean is comprehensive in nutrition, the content of protein is high, the quality is good, the amino acid composition of the soybean protein is similar to that of animal protein, the amino acid is closer to the ratio required by a human body and is easier to digest and absorb by the human body, the amino acid is complementary with wheat protein, the utilization rate of the protein is further improved, in addition, the soybean contains unsaturated fatty acid and is suitable to be digested and absorbed by the human body, the absorption of cholesterol can be prevented, and dietary fiber in the soybean can promote intestinal tract peristalsis, prevent constipation and reduce the risk of intestinal cancer.

The raw materials for preparing the pure soybean noodles comprise 80-90 parts by mass of soybean flour, preferably 82-88 parts by mass, and more preferably 84-86 parts by mass. The soybean flour provided by the invention has a particle size of 80-120 meshes. The source of the soybean powder is not particularly limited in the present invention, and the soybean powder is generally commercially available or prepared by itself.

The raw materials for preparing the pure soybean noodles provided by the invention also comprise 10-20 parts by mass of puffed soybean flour, preferably 12-18 parts by mass, and more preferably 14-16 parts by mass. The particle size of the puffed soybean flour is 120-150 meshes. The source of the puffed soybean powder is not particularly limited in the present invention, and is generally commercially available or prepared by itself. In the invention, the puffed soybean powder is prepared by the following method:

and extruding and pre-gelatinizing the soybean meal by a high-temperature high-pressure multi-screw extruder to obtain the puffed soybean meal particles. The temperature of the extrusion pre-gelatinization is 155-165 ℃, and the pressure of the extrusion pre-gelatinization is 4.8-5.2 MPa. Then, the obtained soybean meal particles are cooled, crushed and sieved to obtain the puffed soybean meal.

When the temperature is lower than 50 ℃, the viscosity of the RVA of the puffed soybean meal reaches 500-650cp, preferably 550-600 cp.

The raw materials for preparing the pure soybean noodles also comprise 0-10 parts by mass of starch, preferably 2-8 parts by mass, and more preferably 4-6 parts by mass. The starch is selected from potato starch, tapioca starch or corn starch.

The raw materials for preparing the pure soybean noodles provided by the invention also comprise 10-15 parts by mass of wheat gluten, preferably 11-14 parts by mass, and more preferably 12-13 parts by mass.

The raw materials for preparing the pure soybean noodles provided by the invention also comprise 0.5-2.0 parts by mass of edible salt, preferably 1.0-1.5 parts by mass.

The raw materials for preparing the pure soybean noodles provided by the invention also comprise 30-40 parts by mass, preferably 32-38 parts by mass, and preferably 34-36 parts by mass.

A) mixing soybean powder, puffed soybean powder, starch, wheat gluten and saline solution, and vacuum kneading to obtain flocculent dough.

Specifically, in order to reach the high water that adds, the purpose that the taste promoted is simultaneously easily calendered to noodless, adopts the vacuum and the face technique: uniformly mixing soybean meal, puffed soybean meal, starch and wheat gluten, adding the mixture into a vacuum dough kneading machine, vacuumizing until the vacuum degree reaches-0.05-0.07 Mpa, adding the prepared saline solution into a vacuum dough kneading pot, and kneading dough in vacuum, wherein the method for kneading dough in vacuum comprises the following steps:

stirring at a speed of 90-100 r/min for 4-6 min, and then stirring at a speed of 60-70 r/min for 5-7 min per minute until uniform surface flocculence is formed.

B) And curing the flocculent dough, and then rolling to obtain the flour belt.

And standing and curing the kneaded flocculent dough on a curing belt for 15-20 minutes at 30-35 ℃, so that the water in the dough can be uniformly dispersed.

The thickness of the dough sheet obtained by calendering is 2.0 +/-0.2 mm.

Wherein the temperature of the secondary curing is 30-35 ℃, the relative humidity is 70-80%, and the curing time is 20-30 min. The surface of the cooked surface belt is smooth; the operation is easier through the curing of the noodle belt, and the prepared noodle has good smoothness and elasticity and enough toughness.

In the invention, the continuous rolling is continuous three times of rolling, and the thickness of the finally obtained flour belt is (1.1-1.2) ± 0.02 mm.

The specific method for continuous three-time calendering comprises the following steps:

or,

Because the soybean noodles are relatively high in oil content and easy to breed bacteria and change, in order to prolong the quality guarantee period of the noodles, the quality guarantee period is controlled from the following aspects:

a, controlling air bacterial colonies in a production workshop by using an ozone sterilization technology before production;

b, sterilizing a dough kneading pot, a calendering roller, a dough knife, a conveyor belt, an electronic balance and the like with 75% alcohol before production;

c, thoroughly disinfecting the hands of personnel entering a workshop and in the production process;

and d, packaging by adopting PA with extremely low oxygen permeability or aluminized coating and simultaneously using a special deoxidizer for the noodles in a combined manner, and storing at 0-5 ℃ for 15 days.

The pure soybean flour formula provided by the invention does not relate to wheat flour, and is prepared by taking soybean flour as a main raw material and adding auxiliary materials such as wheat gluten, starch, edible salt and the like, wherein the expanded soybean flour is selected and added into the formula in a proper proportion, so that the elasticity and the adhesiveness of dough are improved, and the dough is easier to roll.

For further understanding of the present invention, the pure soybean noodles and the preparation method thereof provided by the present invention will be described below with reference to examples, and the scope of the present invention is not limited by the following examples.

Before the preparation, the following operations are required:

c, thoroughly disinfecting the hands when personnel enter the workshop and the production process.

In the following examples, puffed soybean flour was prepared as follows

Carrying out extrusion pre-gelatinization on 13 kg of soybean meal by using a high-temperature high-pressure multi-screw extruder; obtaining the soybean meal particles. The temperature of the extrusion pre-gelatinization is 160 ℃, and the pressure of the extrusion pre-gelatinization is 5 MPa. Then, the obtained soybean meal particles are cooled, crushed and sieved by a 120-mesh sieve to obtain the puffed soybean meal.

The expanded soybean meal has an RVA viscosity of 600cp below 50 ℃.

Example 1

Adding 77 kg of unprocessed 100-mesh soybean flour, 10 kg of potato starch, 15kg of wheat gluten and the pregelatinized soybean flour into a dough kneading pot, uniformly stirring and mixing at the speed of 60 revolutions per minute for about 3 minutes to obtain mixed soybean flour;

adding edible salt into normal temperature water, stirring at 45 rpm for more than 3 minutes, and making into saline water (water and edible salt at a ratio of 37kg:1.5 kg).

Vacuumizing until the vacuum degree reaches-0.06 Mpa, adding the prepared saline water into a vacuum dough kneading pot, stirring at the speed of 95r/min for 5 minutes, and then stirring at the speed of 65r/min for 6 minutes until uniform dough is formed. In the dough kneading process, the final material temperature is less than or equal to 35 ℃.

Adding water to knead dough to obtain dough. The dough was then allowed to set aside at a temperature of 30 ℃ for a period of 15 min.

And then, performing calendering, namely sequentially performing 4 calendering on the dough after standing and dough standing:

the first rolling is 360 degrees of impeller rolling, and the thickness is 2.0 +/-0.2 mm.

The second rolling is 360 degrees of impeller rolling, and the thickness is 1.6 +/-0.1 mm.

The third calendering is smooth-roll calendering; the thickness is 1.3 +/-0.1 mm.

The fourth calendering is smooth-roll calendering; the thickness is 1.1 +/-0.02 mm.

And adding a constant-temperature constant-humidity curing process between the first calendering and the second calendering. Wherein the temperature of the constant-temperature constant-humidity curing box is 30 ℃, the relative humidity is 80%, and the curing time is 30 min.

After the rolling is finished, obtaining pure soybean noodles, coating with PA or aluminum, and packaging with a deoxidizer. The food is preserved at 0-5 ℃ in a cold storage mode (the quality guarantee period is 15 days) or at-18 ℃ in a freezing mode (the quality guarantee period is 6 months).

Example 2

Adding 87 kg of unprocessed 100-mesh soybean flour, 15kg of wheat gluten and the pregelatinized soybean flour into a dough kneading pot, uniformly stirring and mixing at the speed of 60 revolutions per minute for about 3 minutes to obtain mixed soybean flour;

adding edible salt into normal temperature water, stirring at 40-50 rpm for more than 3 minutes, and making into saline water (the ratio of water to edible salt is 36:1.5)

Vacuumizing to-0.06 Mpa, adding the prepared saline water into a vacuum dough kneading pot, stirring at 95r/min for 5min, and stirring at 65r/min for 6min to form uniform dough. In the dough kneading process, the final material temperature is less than or equal to 35 ℃.

And then, performing calendering, namely sequentially subjecting the dough after standing dough to 4 calendering:

the first calendering is parallel three groups of calendering to form three dough sheets with the thickness of 2.0 +/-0.2 mm.

The second rolling is to superpose three dough sheets formed in the first rolling to perform three-layer composite rolling, and the thickness is 3.0 +/-0.1 mm.

The third calendering is smooth-roll calendering; the thickness is 2.0 +/-0.1 mm.

The fourth calendering is smooth-roll calendering; the thickness is 1.2 +/-0.02 mm

Then cutting into strips by a cutter

And adding a constant-temperature constant-humidity curing process between the first rolling and the second rolling. Wherein the temperature of the constant-temperature constant-humidity curing box is 30 ℃, the relative humidity is 80%, and the curing time is 30 min.

After the rolling is finished, obtaining pure soybean noodles, packaging the pure soybean noodles with PA or aluminized films, adding a deoxidizer, and refrigerating and storing the pure soybean noodles at 0-5 ℃ (the quality guarantee period is 15 days) or refrigerating and storing the pure soybean noodles at-18 ℃ (the quality guarantee period is 6 months).

Example 3

According to the method of example 1, the vacuum kneading process was removed without changing other conditions, and a common dough kneading machine was used to knead dough, and pure soybean noodles were obtained in the same manner.

Example 4

According to the method of example 2, the vacuum kneading process was removed without changing other conditions, and a common dough kneading machine was used to knead dough, and pure soybean noodles were obtained in the same manner.

Example 5

Pure soybean noodles were obtained in the same manner as in example 2 except that the conditions were not changed and the water was changed to soybean milk and noodles (conventional food provides soybean milk).

Example 6

According to the method of the embodiment 1, the pure soybean noodles are finally obtained and sent into a drying room without changing other conditions, and then are cut into sections and packaged to obtain the pure soybean fine dried noodles.

Comparative example 1

Adding 87 kg of unprocessed 100-mesh soybean meal and the pregelatinized soybean meal into a dough kneading pot, uniformly stirring and mixing at the speed of 60 revolutions per minute for about 3 minutes to obtain mixed soybean meal;

adding edible salt into normal temperature water, stirring at 40-50 rpm for more than 3 minutes, and making into saline water (the ratio of water to edible salt is 32:1.5)

Then cutting into strips by a cutter

After calendering, tissue evaluation: after the water is boiled, the pure soybean flour is added, the noodles are broken and can not be fished up, and finally the one-pot soup can not be eaten.

Comparative example 2

50kg of untreated 100 mesh soybean flour, 50kg of cooked soybean flour (source: Xuzhou Hanxing food Co., Ltd., 60 mesh), 15kg of wheat gluten, 38kg of brine (ratio of water to edible salt: 38:1.5) were added, stirred in a dough mixer for 7-10 minutes, and the dough was allowed to stand for 20-30 minutes to further cook the dough.

Subsequently, the sheet was rolled, and the sheet rib strength was weak, so that the rolling step could not be realized.

Comparative example 3

Adding 100kg of untreated 100 mesh soybean flour into 28kg of saline (the mass ratio of water to edible salt is 28:1.5), stirring in a dough mixer for 7-10 min, and standing the dough for 20-30min to further cure the dough.

Subsequently, rolling was performed, and it was found that the rolling step could not be achieved.

Example 7 sensory evaluation

Evaluation environment: sensory evaluation was conducted in a research and development evaluation room with a comfortable and quiet environment, examples and comparative examples were labeled as 1, 2, and 3 …, and were boiled in boiling water for 2 minutes and 30 seconds, evaluated, and counted after the evaluation was completed

Evaluation personnel: the evaluation method has the advantages that the taste and smell are sensitive, the characteristics and taste of the noodles are familiar, the responsibility is high, evaluation is not carried out according to personal preference, evaluation personnel do not use perfume, smoking is prohibited in 30 minutes before evaluation and during evaluation, mouth washing is carried out before evaluation, the heads and ears are not crossed, the people are kept calm, and 6 people are evaluated.

Grading standard:

1. apparent state (30 min):

bright, fine, smooth 25-30 minutes;

the middle part is 19-24 minutes;

rough, swollen or too soft for 1-18 minutes;

2. mouthfeel (40 points):

smooth and elastic, and has moderate taste of 34-40 points;

the smoothness and elasticity are moderate, and the taste is slightly hard or soft for 27-33 minutes;

poor smoothness, insufficient elasticity, and too hard or too soft taste for 1-26 minutes;

3. flavor (30 points):

has soybean flavor of 25-30 min;

the soybean has weak smell and no peculiar smell of 19 to 24 minutes;

peculiar smell is 1-18 minutes;

the evaluation results are shown in Table 1, and Table 1 is a sensory evaluation table of examples and comparative examples

TABLE 1 sensory evaluation Table

	Apparent state (30 minutes)	Mouthfeel (40 points)	Flavor (30 points)	Score (100 points)
					Example 1	27	38	27	92
Example 2	25	36	28	89
					Example 3	24	35	26	85
Example 4	23	34	25	82
					Example 5	24	36	29	89
Comparative example 1	27	/	/	/

Comparative example 1 was hard to be broken after boiling, and finally turned into one pot of soup, and sensory evaluation for eating could not be performed, and comparative example 2 and comparative example 3 were unable to achieve calendering, and therefore sensory evaluation could not be performed.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and amendments can be made without departing from the principle of the present invention, and these modifications and amendments should also be considered as the protection scope of the present invention.

Claims

1. The pure soybean noodles are characterized by being prepared by rolling the following raw materials in parts by mass:

when the temperature is lower than 50 ℃, the viscosity of the RVA of the puffed soybean flour reaches 500-650 cp.

2. The pure soybean noodles according to claim 1, wherein the soybean flour has a particle size of 80 to 120 mesh, and the puffed soybean flour has a particle size of 120 to 150 mesh;

the starch is selected from potato starch, tapioca starch or corn starch.

3. A method for producing pure soybean noodles according to any one of claims 1 to 2, comprising the steps of:

B) aging the flocculent dough and then rolling to obtain a flour belt;

4. The method for preparing the alloy of claim 3, wherein the vacuum degree of the vacuum kneading surface is-0.06 Mpa, and the method for vacuum kneading surface is as follows:

stirring at a speed of 90-100 r/min for 4-6 min, and then stirring at a speed of 60-70 r/min for 5-7 min.

5. The method as claimed in claim 3, wherein the dough is cooked in step B) at 30-35 deg.C for 15-20 min.

6. The method according to claim 3, wherein in the step B), the dough sheet obtained by calendering has a thickness of 2.0 ± 0.2 mm.

7. The preparation method according to claim 3, wherein in the step C), the temperature of the secondary curing is 30-35 ℃, the relative humidity is 70-80%, and the curing time is 20-30 min.

8. The production method according to claim 3, wherein the continuous rolling in step C) is three times of continuous rolling, and the thickness of the finally obtained face tape is (1.1-1.2) ± 0.02 mm.

9. The preparation method according to claim 8, wherein the specific method of three continuous calendings is as follows:

or,