CN106954790A - It is a kind of to facilitate handmade noodle preparation method - Google Patents
It is a kind of to facilitate handmade noodle preparation method Download PDFInfo
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- CN106954790A CN106954790A CN201710176461.8A CN201710176461A CN106954790A CN 106954790 A CN106954790 A CN 106954790A CN 201710176461 A CN201710176461 A CN 201710176461A CN 106954790 A CN106954790 A CN 106954790A
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- handmade noodle
- facilitate
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 12
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 239000002778 food additive Substances 0.000 claims abstract description 8
- 235000013373 food additive Nutrition 0.000 claims abstract description 6
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 9
- 108010068370 Glutens Proteins 0.000 claims description 7
- 210000002969 egg yolk Anatomy 0.000 claims description 7
- 235000021312 gluten Nutrition 0.000 claims description 7
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 5
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 8
- 102000004169 proteins and genes Human genes 0.000 abstract description 8
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 2
- 235000021404 traditional food Nutrition 0.000 abstract description 2
- 239000007787 solid Substances 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 238000005096 rolling process Methods 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 description 3
- 230000007935 neutral effect Effects 0.000 description 3
- 229940005657 pyrophosphoric acid Drugs 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 230000003197 catalytic effect Effects 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- 108010022579 ATP dependent 26S protease Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Toxicology (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
Facilitate handmade noodle preparation method the invention discloses a kind of, step is as follows：Take the flour of certain mass, food additives are added thereto, after being well mixed, are added and face water, it is stirred into dough, rub and fermented at a certain temperature after a period of time, be then rolled into repeatedly after certain thickness face band, be cut into a certain size dough sheet, boiling is pulled out afterwards for a period of time in boiling water, then drying sterilizing for a period of time, is cooled to room temperature in the microwave dryer of specified temp, obtains facilitating handmade noodle.The present invention substitutes traditional food additives with glutamine transaminage, can improve the functional character of various protein, such as nutritive value, quality structure, mouthfeel and storage period.
Description
Technical field
The invention belongs to food processing field, it is related to and a kind of facilitates handmade noodle preparation method.
Background technology
Handmade noodle is enjoyed great popularity due to its chewiness, smooth mouthfeel, but is eaten and be only limitted to the places such as family and restaurant, is given
Some bring some inconvenience without the consumer that the time cooks.The appearance of handmade noodle is facilitated to meet time and the mouth of people significantly
It is intended to, it is deep popular.
Traditional facilitates handmade noodle to keep mouthfeel, fragrance and chewiness after processing, and extends the shelf life, and adds wherein
Enter substantial amounts of Sodium Carbonate Additive, KBr and ascorbic acid, but the addition of buck make it that the lysine of part is changed into relying third
Propylhomoserin, reduces its nutritive value, simultaneously because having introduced substantial amounts of sodium ion, the burden of kidney has been aggravated, to health
It is unfavorable；KBr is that the formation for promoting disulfide bond makes noodles more chewiness simultaneously, there is very big harm to human body.Made dough after tradition is convenient
Extended the shelf life using fried come sterilized, but contain significant quantities of fat in fried food, and due to grease high-temperature heating repeatedly
Afterwards, unrighted acid therein can produce the stronger polymer of toxicity, and this is a kind of carcinogen.
The content of the invention
In order to solve the problems, such as the mouthfeel chewiness of handmade noodle and shelf-life after processing, the invention provides rolled after a kind of convenience
The preparation method in face, this method substitutes traditional food additives with glutamine transaminage, and it being capable of catalytic proteins molecule
Between or within crosslinking, protein and amino acid between connection and protein molecule in glutamine residue hydrolysis.
Reacted by these, the functional character of various protein, such as nutritive value, quality structure, mouthfeel and storage period can be improved, and
And add elasticity and toughness that emulsifying agent CSL improves dough；The present invention is rolled using microwave dryer opponent simultaneously
Processing is dried in face, surface and internal disinfection, drying sterilizing temperature, time simultaneously while drying to handmade noodle
It is short, easy to operate, sterilized thoroughly to extend the shelf life.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of to facilitate handmade noodle preparation method, step is as follows：
5-10kg flour is taken, food additives are added thereto, after being well mixed in a mixer, adds and face water, stirs
Mix uniform into dough, rub a period of time, then ferment at a certain temperature a period of time, then one is rolled into repeatedly with rolling pin
After the face band for determining thickness, a certain size dough sheet is cut into by knife, in boiling water after boiling for a period of time, pulls solid out, then will
Solid drying sterilizing in the microwave dryer of specified temp for a period of time, is cooled to room temperature, obtains facilitating handmade noodle.
The food additives include glutamine transaminage, Gluten, potassium carbonate and yolk powder, wherein each component and face
The mass percent of powder is：Glutamine transaminage 0.2-0.8%, Gluten 0.1-0.2%, CSL 0.1-
0.3%th, sodium pyrophosphate 0.1-0.3%, potassium carbonate 0.1-0.3%, yolk powder 5-8%.
Described and face water is by being that 1-2% salt and 40-45% water are well mixed and is made with flour quality percentage.
The dough is rubbed after 30-60min, and fermented 30min-1.5h at 20 DEG C, and thickness is rolled into repeatedly with rolling pin
After 1-1.3mm face band, long 40-50mm, width 10-15mm dough sheet, the boiling 2-4min in boiling water are cut into by knife.
Solid drying sterilizing 3-5min in 70-90 DEG C of microwave dryer.
Beneficial effects of the present invention：
(1) in the production of handmade noodle, addition glutamine transaminage after, can catalytic proteins polypeptide occur intramolecular and
Intermolecular generation covalent cross-linking, so that improve the 26S Proteasome Structure and Function of protein, can by the consumption and reaction time that adjust enzyme
To control the texture of noodles, significantly improve mouthfeel.
(2) gliadin and glutenin in flour are all the good substrates of glutamine transaminage, and it can make flour
It is protein modified, crumb structure is become network structure, improve the mouthfeel of flour, improve the elasticity of manufactured goods, viscosity, emulsibility,
Foaming characteristic and moisture holding capacity etc..
(3) present invention can improve the water absorption rate of dough after adding emulsifying agent CSL, make dough soft
With ductility, and the elasticity and toughness of dough can be improved, face is stretched and is not broken when being conducive to making dough, while increasing handmade noodle
Chewy.
(4) applied microwave drying machine is to handmade noodle drying process, and not only treatment time is short, temperature is low, and dry
The effect of sterilization is reached simultaneously, it is sterilized thorough, can effectively it extend the shelf life.
Embodiment
Technical scheme is clearly and completely described below in conjunction with embodiment, it is clear that described reality
It is only a part of embodiment of the invention to apply example, rather than whole embodiments.Based on the embodiment in the present invention, this area is general
All other embodiment that logical technical staff is obtained under the premise of creative work is not made, belongs to what the present invention was protected
Scope.
Facilitate handmade noodle preparation method the invention provides a kind of, by adding glutamine transaminage in flour, replace
For original food additives sodium carbonate, the not only good local flavor in incrementss face, fragrance, color and luster, and in noodles processing mistake
Lysine in Cheng Zhong, flour is effectively kept, and improves the nutritive value in face.
Embodiment 1：
A kind of to facilitate handmade noodle preparation method, step is as follows：
5kg flour is taken, 10g glutamine transaminages, 5g Glutens, CSL 1g, pyrophosphoric acid are added thereto
Sodium 1g, 5g potassium carbonate and 250g yolk powders, after being well mixed in a mixer, are added and face water, its neutral plane water is eaten by 80g
Salt and 2L water are well mixed to be made, and is stirred into dough, is rubbed 30min, then ferment 30min at 20 DEG C, then with rolling
Face cane is rolled into after the face band that thickness is 1mm repeatedly, is cut into long 50mm, width 10mm dough sheet, the boiling 2min in boiling water by knife
Afterwards, pull solid out, then by solid in 70 DEG C of microwave dryer drying sterilizing 3min, be cooled to room temperature, obtain facilitating hand
Make dough.
Embodiment 2：
7kg flour is taken, 20g glutamine transaminages, 9g Glutens, CSL 2g, pyrophosphoric acid are added thereto
Sodium 3g, 12g potassium carbonate and 350g yolk powders, after being well mixed in a mixer, are added and face water, its neutral plane water is by 85g
Salt and 2.5L water are well mixed to be made, and is stirred into dough, is rubbed 40min, then ferment 1h at 20 DEG C, then with rolling
Face cane is rolled into after the face band that thickness is 1.3mm repeatedly, is cut into long 40mm, width 13mm dough sheet, the boiling in boiling water by knife
After 3min, pull solid out, then by solid in 80 DEG C of microwave dryer drying sterilizing 4min, be cooled to room temperature, the side of obtaining
Just handmade noodle.
Embodiment 3：
8kg flour is taken, 40g glutamine transaminages, 12g Glutens, CSL 3g, pyrophosphoric acid are added thereto
Sodium 3g, 20g potassium carbonate and 500g yolk powders, after being well mixed in a mixer, are added and face water, its neutral plane water is by 95g
Salt and 3.5L water are well mixed obtained, are stirred into dough, rub 60min, then ferment 1.5h, Ran Houyong at 20 DEG C
Rolling pin is rolled into after the face band that thickness is 1.5mm repeatedly, is cut into long 45mm, width 15mm dough sheet, the boiling in boiling water by knife
After 4min, pull solid out, then by solid in 90 DEG C of microwave dryer drying sterilizing 5min, be cooled to room temperature, the side of obtaining
Just handmade noodle.
Claims (5)
1. a kind of facilitate handmade noodle preparation method, it is characterised in that making step is as follows：
5-10kg flour is taken, food additives are added thereto, after being well mixed, adds and face water, is stirred into dough, rubs
Fermented at a certain temperature after rubbing a period of time with the hands, be then rolled into repeatedly after certain thickness face band, be cut into a certain size face
Piece, boiling is pulled out afterwards for a period of time in boiling water, and then drying sterilizing is for a period of time, cold in the microwave dryer of specified temp
But to room temperature, obtain facilitating handmade noodle.
A kind of facilitate handmade noodle preparation method 2. according to claim 1, it is characterised in that the food additives are included
The mass percent of glutamine transaminage, Gluten, potassium carbonate and yolk powder, sodium pyrophosphate, wherein each component and flour is：
Glutamine transaminage 0.2-0.8%, CSL 0.1-0.3%, sodium pyrophosphate 0.1-0.3%, Gluten 0.1-
0.2%th, potassium carbonate 0.1-0.3%, yolk powder 5-8%.
A kind of facilitate handmade noodle preparation method 3. according to claim 1, it is characterised in that described and face water be by with face
Powder mass percent is that 1-2% salt and 40-45% water are well mixed obtained.
A kind of facilitate handmade noodle preparation method 4. according to claim 1, it is characterised in that the dough rubs 30-
After 60min, ferment 30min-1.5h at 20 DEG C, is then rolled into repeatedly after the face band that thickness is 1-1.3mm, is cut into long 40-
50mm, width 10-15mm dough sheet, the boiling 2-4min in boiling water.
A kind of facilitate handmade noodle preparation method 5. according to claim 1, it is characterised in that the dough sheet is at 70-90 DEG C
Microwave dryer in drying sterilizing 3-5min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710176461.8A CN106954790A (en) | 2017-03-23 | 2017-03-23 | It is a kind of to facilitate handmade noodle preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710176461.8A CN106954790A (en) | 2017-03-23 | 2017-03-23 | It is a kind of to facilitate handmade noodle preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106954790A true CN106954790A (en) | 2017-07-18 |
Family
ID=59471390
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710176461.8A Pending CN106954790A (en) | 2017-03-23 | 2017-03-23 | It is a kind of to facilitate handmade noodle preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106954790A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645452A (en) * | 2019-01-30 | 2019-04-19 | 董旭杰 | A kind of hand rolls the preparation method of mealy potato |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269144A (en) * | 1999-04-06 | 2000-10-11 | 北京诚一国际食品有限公司 | Preserved wet noodles producing technology |
| CN104824557A (en) * | 2015-04-24 | 2015-08-12 | 齐文彬 | Preparation process of noodles |
| CN105433245A (en) * | 2015-11-13 | 2016-03-30 | 苏果 | Handmade noodles and making method thereof |
| CN106261647A (en) * | 2016-08-08 | 2017-01-04 | 广西轻工业科学技术研究院 | A kind of instant fresh wetted surface quality improver, preparation method and application |
-
2017
- 2017-03-23 CN CN201710176461.8A patent/CN106954790A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269144A (en) * | 1999-04-06 | 2000-10-11 | 北京诚一国际食品有限公司 | Preserved wet noodles producing technology |
| CN104824557A (en) * | 2015-04-24 | 2015-08-12 | 齐文彬 | Preparation process of noodles |
| CN105433245A (en) * | 2015-11-13 | 2016-03-30 | 苏果 | Handmade noodles and making method thereof |
| CN106261647A (en) * | 2016-08-08 | 2017-01-04 | 广西轻工业科学技术研究院 | A kind of instant fresh wetted surface quality improver, preparation method and application |
Non-Patent Citations (3)
| Title |
|---|
| 郝利平: "《食品添加剂》", 30 June 2004, 中国农业出版社 * |
| 马海乐: "《食品机械与设备》", 30 June 2011, 中国农业出版社 * |
| 高福成等: "《食品工程高新技术》", 30 April 2009, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645452A (en) * | 2019-01-30 | 2019-04-19 | 董旭杰 | A kind of hand rolls the preparation method of mealy potato |
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Application publication date: 20170718 |
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