AU2021105899A4

AU2021105899A4 - Black bean instant noodles and preparation method thereof

Info

Publication number: AU2021105899A4
Application number: AU2021105899A
Authority: AU
Inventors: Dongmei Cao; Junmei Liu; Xiaoyu Ren; Limei YU; Dongjie Zhang
Original assignee: Meisirui Jilin Technology Co Ltd; Heilongjiang Bayi Agricultural University
Current assignee: Meisirui Jilin Technology Co Ltd; Heilongjiang Bayi Agricultural University
Priority date: 2021-08-19
Filing date: 2021-08-19
Publication date: 2021-10-21
Anticipated expiration: 2029-08-19

Abstract

The present invention discloses black bean instant noodles, including the following raw materials in parts by weight: 900-1100 parts of black beans, 1000-1200 parts of black rice, 200-300 parts of vital wheat gluten, 300-500 parts of cassava starch, 100 parts of salt and 50 parts of dietary alkali. In the present invention, with the adoption of a two-section screw extrusion technology, processing properties are improved; mixed-grain instant noodles that are unique in flavor, excellent in chewiness and smooth in taste are developed; defects that the traditional noodles are poor in chewiness and poor in viscoelasticity are improved; and a new way is provided for mixed-grain processing.

Description

BLACK BEAN INSTANT NOODLES AND PREPARATION METHOD THEREOF

Technical Field

The present invention belongs to the technical field of food processing, and particularly relates to black bean instant noodles and a preparation method thereof.

Background

China is a big noodle maker. Noodles serving as one of the traditional staple foods in China are simple in production process, excellent in taste, convenient to eat and suitable for consumption of all kinds of people, can serve as the staple food and fast food, and are loved by all kinds of people. With the agricultural development and the increasing improvement of living standards of people, requirements for quality of the noodles are higher and higher; and noodles processed by only taking wheat as a major material cannot meet human needs for nutrition and health. Oil of black beans mainly includes unsaturated fatty acids, and may promote metabolism of cholesterol in blood and prevent vascular atherosclerosis. In addition, vegetable stearol contained in the black beans may compete for absorption with stearol in other foods so as to accelerate excretion of the stearol in excrements, thereby preventing excessive cholesterol from being accumulated in the body. Vitamin E in the black beans can become a protective layer of preventing oxidation in the body and has an anti-aging effect. Red anthocyanin released by seed coat of the black beans may scavenge free radicals in vivo and boost energy and has excellent antioxidant activity. Isofavone in the black beans is a plant estrogen, can effectively inhibit breast cancer, prostatic cancer and colorectal cancer and is very helpful to preventing and treating osteoporosis of the middle-aged and elderly. The black beans can further promote intestinal tract

Description

movement, remove flatulence and toxins in the body and prevent and improve constipation. The unsaturated fatty acids in the black beans can be converted into lecithin in the human body, are major components of forming cranial nerves and may prevent brain aging. Calcium and phosphorus in mineral substances contained in the black beans have effects of preventing brain aging or slowness, invigorating the brain and improving intelligence. The black beans further contain rich vitamin B complex and vitamin E; and the vitamin B complex and vitamin E are nutritional ingredients needed for beauty. Particularly, the black beans contain lots of pantothenic acids that are helpful to preventing black hair from whitening. Thus, the present invention provides black bean instant noodles and a preparation method thereof. Through scientific allocation of the raw materials and improvement of the preparation method, mixed-grain instant noodles that are unique in flavor, excellent in chewiness and smooth in taste are provided. The black beans contain many nutritional ingredients needed by the human body; and when the black beans are processed into nutritious noodles, human requirements for nutritious staple foods are met to a large extent.

Summary

In view of this, the present invention provides black bean instant noodles and a preparation method thereof. With the adoption of a two-section screw extrusion technology, processing properties are improved; mixed-grain instant noodles that are unique in flavor, excellent in chewiness and smooth in taste are developed; defects that the traditional noodles are poor in chewiness and poor in viscoelasticity are improved; and a new way is provided for mixed-grain processing. To achieve the above purpose, technical solutions of the present invention are as follows:

Description

A black bean instant noodle includes the following raw materials: black beans, black rice, cassava starch, vital wheat gluten, dietary alkali and salt. In the present invention, during dough making, the toughness and ductility of the product prepared from the above raw materials are further increased; and the mixed-grain instant noodles that are unique in flavor, excellent in chewiness and smooth in taste are obtained. Meanwhile, with the adoption of the black beans, special flavor of raw bean dregs may be prominent in the present invention. Through screw extrusion curing, viscoelasticity of fresh noodles can be increased; and the noodles are fine and smooth. Preferably, the black bean instant noodles include the following raw materials in parts by weight: 900-1100 parts of black beans, 1000-1200 parts of black rice, 200-300 parts of vital wheat gluten, 300-500 parts of cassava starch, 100 parts of salt and 50 parts of dietary alkali. Through study in the present invention, according to the ratio of the present invention, the product has the best taste, color and flavor. A preparation method of the above black bean instant noodle specifically includes the following steps: (1) weighing the following raw materials in parts by weight for later use: black beans, black rice, cassava starch, vital wheat gluten, salt and dietary alkali; (2) respectively grinding the black rice and the black beans; uniformly mixing the ground black rice and black beans with the cassava starch, the vital wheat gluten, the salt and the dietary alkali; adding water; and making dough; (3) performing one-section screw extrusion and two-section screw extrusion on the dough in sequence; curing, molding, drying, cooling, packing and sterilizing the dough, thereby obtaining the black bean instant noodle. In the present invention, with the adoption of high-moisture two-section screw extrusion, the noodles are modified; and the noodles are enriched in nutrition,

Description

eliminate roughness of the mixed grains, and have excellent application prospects while the quality is improved. Preferably, in the step (2), the ground black rice and black beans need to be screened by a sieve of 60-80 meshes. The black beans contain lots of crude fibers. The crude fibers have certain flexibility. Through tests, if granularity of the sieve is less than 60 meshes, the taste is rough under a heating condition, but the noodles are processed too fine; and if granularity of the sieve is more than 80 meshes, the fibers are seriously damaged, and the noodles cannot be well formed. Meanwhile, due to heat production during processing, oxidative rancidity of partial unsaturated fatty acids will be caused, and thus poor flavor is produced. Preferably, in the step (2), moisture content of the dough is up to 25-35%. The moisture content of the dough serves as an important factor during noodle processing, and plays an important role in gluten structure of the noodles. Appropriate moisture content of the dough is adjusted as 25-35% in the test, thereby facilitating formation of a net structure of proteins in the dough and enhancing water binding capacity. Excessive moisture may cause poor formation of the noodles, thus the noodles are difficult to cut; and moisture of less than 25% may also cause poor formation of the noodles, and thus the noodles are difficult to cut. Preferably, in the step (3), a drying condition is as follows: the dough is dried at 60-85°C for 2 min. When the dough is dried at 60-85°C for 2 min, the proteins in the black beans are ensured; protein denaturation is avoided; and processing properties of the product are increased. Preferably, in the step (3), a cooling temperature is 8-12°C.

Description

At the cooling temperature of 8-12°C, partial starch in the dough has an anti-aging effect. Starch aging may decrease chewiness of the black bean noodles, which is not beneficial for processing. Preferably, the one-section screw extrusion conditions are as follows: a temperature is 90-110°C and a variable speed control frequency is 45-55 Hz; and two-section screw extrusion conditions are as follows: a temperature is 160-180°C and a variable speed control frequency is 25-35 Hz. Preferably, sterilization is conducted by a microwave sterilization technology; and microwave sterilization conditions are as follows: a temperature is 60-70°C; time is 100-200 s; and a microwave frequency is 300-350 MHz. Foods are easily contaminated and deteriorated in production, preservation, transport and sales. Insecticidal sterilization and preservation of the foods may be generally realized by conventional technologies such as high temperature, drying, blanching, pasteurization, freezing and preservatives. However, original flavor and nutritional ingredients of the foods are often affected. Microwave insecticide sterilization is as follows: microorganisms in food are simultaneously affected by the synergy of a microwave heat effect and a non-thermal effect so that proteins and physiologically active substances in the microorganisms have variation and the microorganisms have retarded growth and development and die, thereby achieving the purposes of food sterilization and preservation. The microwave sterilization is convenient to operate, short in time and high in speed. Compared with conventional thermal sterilization, the microwave sterilization can achieve the needed disinfection and sterilization effects at a lower temperature and in shorter time. Practice indicates that, the effect may be achieved at a sterilization temperature of 75-80°C generally. In addition, the microwave treated foods can reserve more nutritional ingredients and flavor such as color, aroma, taste and shape.

Description

Through the above technical solutions, compared with the prior art, the present invention has beneficial effects as follows: the present invention provides the black bean instant noodles and the preparation method thereof. Through scientific allocation of the raw materials and treatment of the two-section screw extrusion technology, mixed-grain instant noodles that are unique in flavor, excellent in chewiness and smooth in taste are provided. The black beans contain many nutritional ingredients needed by the human body; and when the black beans are processed into nutritious noodles, human requirements for nutritious staple foods are met to a large extent. The yield of the product is more than 95%.

Description of Drawings

To more clearly describe the technical solutions in the embodiments of the present invention or in the prior art, the drawings required to be used in the description of the embodiments or the prior art will be simply presented below. Apparently, the drawings in the following description are merely embodiments of the present invention, and for those ordinary skilled in the art, other drawings can also be obtained according to the provided drawings without contributing creative labor. Fig. 1 is a flow chart of preparation steps in embodiments 1-3 of the present invention.

Detailed Description

Technical solutions in the embodiments of the present invention will be described clearly and fully below. Apparently, the described embodiments are merely part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments in the present invention, all other embodiments obtained by those ordinary skilled in the art without contributing creative labor will belong to the protection scope of the present invention.

Description

Embodiment 1 A preparation method of a black bean instant noodle specifically includes the following steps (shown as Fig. 1): (1) the following raw materials were weighed in parts by weight for later use: 1100 parts of black beans, 1000 parts of black rice, 350 parts of cassava starch, 200 parts of vital wheat gluten, 100 parts of salt and 50 parts of dietary alkali; (2) the black rice and the black beans were respectively ground and then screened through a sieve of 60 meshes; the ground black rice and black beans were uniformly mixed with the cassava starch, the vital wheat gluten, the salt and the dietary alkali; water was added; and dough having moisture content of 25% was made; (3) one-section screw extrusion and two-section screw extrusion were performed on the dough in sequence; then the dough was cured, cut, molded, dried, cooled, transported, packed and sterilized, thereby obtaining the black bean instant noodles, wherein drying conditions were as follows: the product was dried at 60°C for 2 min, and a cooling temperature was 8°C; the one-section screw extrusion conditions were as follows: a temperature was 90°C, and a variable speed control frequency was 45 Hz; the two-section screw extrusion conditions were as follows: a temperature as 160°C, and a variable speed control frequency is 25 Hz; sterilization was conducted by a microwave sterilization technology; and microwave sterilization conditions were as follows: a temperature was 60°C; time was 100 s; and a microwave frequency was 300 MHz. Embodiment 2 A preparation method of a black bean instant noodle specifically includes the following steps (shown as Fig. 1): (1) the following raw materials were weighed in parts by weight for later use: 1100 parts of black beans, 1000 parts of black rice, 500 parts of cassava starch, 300 parts of vital wheat gluten, 100 parts of salt and 50 parts of dietary alkali;

Description

(2) the black rice and the black beans were respectively ground and then screened through a sieve of 60 meshes; the ground black rice and black beans were uniformly mixed with the cassava starch, the vital wheat gluten, the salt and the dietary alkali; water was added; and dough having moisture content of 35% was made; (3) one-section screw extrusion and two-section screw extrusion were performed on the dough in sequence; then the dough was cured, cut, molded, dried, cooled, transported, packed and sterilized, thereby obtaining the black bean instant noodles, wherein drying conditions were as follows: the product was dried at 85°C for 2 min, and a cooling temperature was 12°C; the one-section screw extrusion conditions were as follows: a temperature was 110°C, and a variable speed control frequency was 55 Hz; the two-section screw extrusion conditions were as follows: a temperature as 180°C, and a variable speed control frequency is 35 Hz; sterilization was conducted by a microwave sterilization technology; and microwave sterilization conditions were as follows: a temperature was 70°C; time was 200 s; and a microwave frequency was 350 MHz. Embodiment 3 A preparation method of a black bean instant noodle specifically includes the following steps (shown as Fig. 1): (1) the following raw materials were weighed in parts by weight for later use: 1100 parts of black beans, 1000 parts of black rice, 500 parts of cassava starch, 250 parts of vital wheat gluten, 100 parts of salt and 50 parts of dietary alkali; (2) the black rice and the black beans were respectively ground and then screened through a sieve of 80 meshes; the ground black rice and black beans were uniformly mixed with the cassava starch, the vital wheat gluten, the salt and the dietary alkali; water was added; and dough having moisture content of 30% was made;

Description

(3) one-section screw extrusion and two-section screw extrusion were performed on the dough in sequence; then the dough was cured, cut, molded, dried, cooled, transported, packed and sterilized, thereby obtaining the black bean instant noodles, wherein drying conditions were as follows: the product was dried at 70°C for 2 min, and a cooling temperature was10°C; the one-section screw extrusion conditions were as follows: a temperature was 100°C, and a variable speed control frequency was 55 Hz; the two-section screw extrusion conditions were as follows: a temperature as 170°C, and a variable speed control frequency is 35 Hz; sterilization was conducted by a microwave sterilization technology; and microwave sterilization conditions were as follows: a temperature was 70°C; time was 150 s; and a microwave frequency was 350 MHz. Raw material ratio experiment A product formula is screened by an orthogonal experimental method. The formula includes 2% of salt and 1% of alkali. Black bean powder, black rice powder, cassava starch, vital wheat gluten and a breakage rate are taken as major inspection factors that affect quality of high-fiber residue fresh moisture instant noodles; and an optimal ratio is screened by taking a comprehensive score of the factors as a performance indicator. Factors and level design are shown as Table 1: Table 1: L9 (3 4) orthogonal experimental design of the formula of high-moisture extrusion black bean fresh moisture instant noodles Factor

Level A D B C Black bean powder Vital wheat gluten Black rice powder (g) Cassava starch (g) (g) (g)

1 900 1000 300 200

2 1000 1100 400 250

3 1100 1200 500 300

Description

According to texture, viscoelasticity, flavor, color, taste, smoothness and ductility of the product and by referring to GB/f 35875-2018, sensory quality scoring rules are made as shown in Table 2: Table 2: Sensory quality scoring rules

Item Presentation of condition Score

Flavor (20 scores) Strong black bean flavor, having unique flavor of black beans 20-13 Poor flavor, insufficient or poor taste 12-6 Poor flavor, having odor or odorless 5 Texture (20 Fine texture, compact and hard structure, uniform state 20-13 Better texture, poor compactness 12-6 scores) Poor texture, non-uniform distribution 5 Excellent ductility, moderate spread, greater extension 15-8 Ductility (15 General ductility, general spread, general extension 9-4 scores) Poor ductility, spread difficulty, poor extension <3

Color (20 scores) Good color, obvious gloss 20-13 Poorer color, dark gloss 12-6 Poor color, no gloss 5 Viscoelasticity (5 Stretching by 8-10 mm long, no breakage 5 Stretching by 5-8 mm long, no breakage 4 scores) Stretching by 3-5 mm long, no breakage 3 Stretching by 1-3 mm long, no breakage <2

Taste (20 scores) Natural black bean aroma, fine and smooth taste 20-13 Slightly rough taste, slightly fine and smooth 12-6 Rough taste, no fine and smooth taste 5

According to the above settings, orthogonal experimental results are shown as Table 3 as follows: Table 3: L9(3 4 ) orthogonal experimental results of the high-moisture extrusion black bean fresh moisture instant noodles Test No. Black bean Black rice Cassava starch Vital wheat Comprehensive

powder (g) powder (g) (g) gluten (g) score

1 1 1 1 1 76

2 1 2 2 2 79

3 1 3 3 3 69

4 2 1 2 3 78

5 2 2 3 1 75

Description

6 2 3 1 2 75

7 3 1 3 2 87

8 3 2 1 3 85

9 3 3 2 1 73

Ki 224 241 236 224

K2 228 239 230 241

K3 245 217 231 232

R 7 8 2 5.66

Notes: the value K represents inter-group difference of evaluation index uniformity of tested samples; the value R represents the range of inter-group differences; and a calculation method is to subtract the minimum value from the maximum value. Range analysis results in Table 3 indicate that, the primary and secondary relation of the factors affecting the scores is B>A>D>C, i.e., the factor having the greatest effect on the quality of the high-moisture extrusion black bean fresh moisture instant noodles is the black rice powder, secondly the black bean content, thirdly the vital wheat gluten, and finally the cassava starch. Compared with an existing rolling type processing method, the two-stage screw extrusion method in the present invention accelerates the curing process and directly converts mechanical energy into heat energy, so that an energy utilization rate is high; full automation is realized; quality and stability of the product are greatly increased; and an operation of making delicacies out of coarse food grains is facilitated. Further, an optimal formula combination is A 3 B1 C 3 D 2 , i.e., an addition amount of the black bean powder is 1100 g; an addition amount of the black rice powder is 1000 g; content of the cassava starch is 500 g; and content of the vital wheat gluten starch is 250 g. Then, the product has the best taste, color and flavor under the conditions. The above description of the disclosed embodiments enables those skilled in the art to realize or use the present invention. Many modifications made to these

Description

embodiments will be apparent to those skilled in the art. General principles defined herein can be realized in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to these embodiments shown herein, but will conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A black bean instant noodle, comprising the following raw materials: black beans, black rice, cassava starch, vital wheat gluten, dietary alkali and salt.

2. The black bean instant noodle according to claim 1, comprising the following raw materials in parts by weight: 900-1100 parts of black beans, 1000-1200 parts of black rice, 200-300 parts of vital wheat gluten, 300-500 parts of cassava starch, 100 parts of salt and 50 parts of dietary alkali.

3. A preparation method of the black bean instant noodle, specifically comprising the following steps: (1) weighing the following raw materials in parts by weight for later use: black beans, black rice, cassava starch, vital wheat gluten, salt and dietary alkali; (2) respectively grinding the black rice and the black beans; uniformly mixing the ground black rice and black beans with the cassava starch, the vital wheat gluten, the salt and the dietary alkali; adding water; and making dough; (3) performing one-section screw extrusion and two-section screw extrusion on the dough in sequence; curing, molding, drying, cooling, packing and sterilizing the dough, thereby obtaining the black bean instant noodle.

4. The preparation method of the black bean instant noodle according to claim 3, wherein in the step (2), the ground black rice and black beans need to be screened by a sieve of 60-80 meshes.

5. The preparation method of the black bean instant noodle according to claim 3, wherein in the step (2), moisture content of the dough is up to 25-35%.

6. The preparation method of the black bean instant noodle according to claim 3, wherein in the step (3), a drying condition is as follows: the dough is dried at -85°C for 2 min.

7. The preparation method of the black bean instant noodle according to claim 3, wherein in the step (3), a cooling temperature is 8-12°C.

8. The preparation method of the black bean instant noodle according to claim 3, wherein the one-section screw extrusion conditions are as follows: a temperature

Claims

is 90-110°C and a variable speed control frequency is 45-55 Hz; and two-section screw extrusion conditions are as follows: a temperature is 160-180°C and a variable speed control frequency is 25-35 Hz.

9. The preparation method of the black bean instant noodle according to claim 3, wherein sterilization is conducted by a microwave sterilization technology; and microwave sterilization conditions are as follows: a temperature is 60-70°C; time is 100-200 s; and a microwave frequency is 300-350 MHz.