CN107712619B

CN107712619B - Barley green juice powder noodles and preparation method thereof

Info

Publication number: CN107712619B
Application number: CN201711198562.1A
Authority: CN
Inventors: 何承云; 王正荣; 葛晓虹; 焦凌霞; 康壮丽
Original assignee: Henan Institute of Science and Technology
Current assignee: Henan Institute of Science and Technology
Priority date: 2017-11-26
Filing date: 2017-11-26
Publication date: 2021-07-30
Anticipated expiration: 2037-11-26
Also published as: CN107712619A

Abstract

The invention provides barley green juice powder noodles, and belongs to the technical field of noodles and preparation thereof. The barley green juice powder noodles comprise the following raw materials in parts by weight: 100 parts of wheat flour, 0.5-3 parts of barley green juice powder, 40-50 parts of water and 0.1-0.5 part of modifier. The noodles of the invention take wheat flour as a main material, and are compounded by adding barley green juice powder and modifying agent, so that the eating quality of the noodles is improved, and the noodles have better toughness, are boiling-resistant, are not easy to break, have good taste and are richer in nutrition; the raw material barley green juice powder is powder prepared from young barley leaves, and has the effects of expelling toxin, removing dampness by diuresis, beautifying and the like; the addition amount of the modifying agent is small, and the toughness, elasticity, cohesiveness and the like of the noodles are obviously improved through reasonable use of the modifying agent, so that the eating quality of the noodles is better.

Description

Barley green juice powder noodles and preparation method thereof

Technical Field

The invention belongs to the technical field of noodles and preparation thereof, and particularly relates to barley green juice powder noodles and a preparation method thereof.

Background

The noodles are the main traditional main food in China, are deeply popular with people all over the country and the world, have simple preparation process, simple operation and convenient eating, and are suitable for various consumer groups. With the progress of the society in China and the continuous improvement of the living standard of people, the requirements of people on the quality of noodles are higher and higher. At present, the method for improving the quality of noodles is mainly realized by improving the quality of flour so as to effectively improve the quality of the flour and further improve the quality of noodle products. However, a single kind of noodle modifier can only improve the performance of one aspect of the noodle, and the quality of the noodle can be comprehensively improved only by compounding a plurality of different types of modifiers according to a certain proportion and enhancing the synergistic effect.

The barley leaf powder is commonly called as 'the king of alkaline food', contains a large amount of vitamin C, beta-carotene and antioxidant enzyme, can improve acidic constitution, purify blood, promote metabolism, and has the effects of enhancing organism anti-infection, antibiosis, analgesia and the like. The barley grass juice powder is prepared by using young barley leaves which are high-quality organic barley and grow to 25-40 cm after wintering as raw materials through the existing freeze drying and crushing technology, retains the nutrition and rich cellulose of the young organic barley leaves, particularly contains hundreds of active enzymes, and plays an important role in human cells, such as elimination of intestinal endotoxin, inhibition of sugar and cholesterol absorption, radiation resistance, sterilization and deodorization, blood purification, elimination of heavy metals and drug toxins, resistance to peroxide free radicals, prevention of cell variation, neutralization of in-vivo acid toxins and the like.

Patent publication No. CN101167571A provides a method for preparing barley green juice powder and its wheat green flour, wherein the barley green juice powder is added into flour, and mixed uniformly to obtain the wheat green flour. The wheat green flour has bright green color and fine particles, has color appearance similar to that of common flour without water, and has large color change after water is added, thereby enhancing aesthetic feeling and appetite. However, the wheat green flour has the following problems: the wheat green flour is directly used for making noodles, and the obtained noodles have low toughness, poor elasticity, boiling fastness and easy strip breakage and need further improvement.

The patent with publication number CN102948678A relates to a corn noodle, which comprises the following components by mass: colloid yellow corn powder: 58 to 62 percent; flour: 27 to 31 percent; gluten powder: 10 to 12 percent; the beneficial effects of the invention are: the corn noodles are greatly improved in nutritive value, golden and bright in color, and the gluten powder enables the corn noodles to be more tough, so that the breaking rate of the noodles is greatly reduced, the corn noodles are more chewy, and the taste is smooth and fine. However, the corn noodles have the following problems: the corn noodle has good elasticity and low nutritive value.

Disclosure of Invention

In view of the above, the technical problem to be solved by the invention is to provide noodles which are strong in toughness, rich in elasticity, tasty and refreshing, non-sticky to teeth and high in nutritive value.

In order to solve the technical problems, the technical scheme adopted by the invention is as follows:

the barley green juice powder noodles comprise the following raw materials in parts by weight: 100 parts of wheat flour, 0.5-3 parts of barley green juice powder, 40-50 parts of water and 0.1-0.5 part of modifier.

Preferably, the modifier is prepared from wheat gluten, composite phosphate and artemisia glue in a mass ratio of 1: 0.1-0.2: 0.08 to 0.2.

Preferably, the composite phosphate is prepared from disodium hydrogen phosphate, sodium hexametaphosphate and sodium tripolyphosphate in a mass ratio of 1: 0.5-1.5: 1 to 2.

Preferably, the barley green juice powder noodles are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 0.8-1.5 parts of barley green juice powder, 1-2 parts of yam powder, 1-2 parts of lily powder, 42-48 parts of water and 0.1-0.3 part of modifying agent.

Preferably, the barley green juice powder noodles are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1 part of barley green juice powder, 1.5 parts of yam powder, 1.5 parts of lily powder, 45 parts of water and 0.2 part of modifier.

The preparation method of the barley green juice powder noodles comprises the following steps:

step S1: weighing barley green juice powder, yam powder and lily powder, adding water for premixing, stirring at a high speed for 20-30 minutes, adding a modifier, continuously stirring for 10-20 minutes to obtain a premix, and standing for later use;

step S2: weighing wheat flour, adding water to knead dough for 2-5 minutes, adding the premix, and continuing to knead dough for 10-15 minutes;

step S3: standing and proofing for 20-30 minutes after dough kneading is completed;

step S4: and rolling the proofed dough in multiple stages to prepare a noodle strip, and cutting the noodle strip into noodles with consistent thickness, wherein the length of the noodles is 20 +/-1.0 cm.

Preferably, the high-speed stirring temperature in the step S1 is 70-80 ℃.

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

the noodles of the invention take wheat flour as a main material, and are compounded by adding the barley green juice powder and the modifying agent, so that the eating quality of the noodles is improved, and the noodles have better toughness, are boiling-resistant, are not easy to break, have good mouthfeel and are richer in nutrition. The raw material barley green juice powder used by the invention is powder prepared from young barley leaves, and has the effects of expelling toxin, removing dampness, beautifying and the like; the addition amount of the modifying agent is small, and the toughness, elasticity, cohesiveness and the like of the noodles are obviously improved through reasonable use of the modifying agent, so that the eating quality of the noodles is better.

The modifier is prepared from wheat gluten, composite phosphate and artemisia glue in a mass ratio of 1: 0.1-0.2: 0.08-0.2, wherein: wheat gluten, also called active gluten flour, is a natural cereal protein which is extracted by deep processing and takes wheat as a raw material, and has excellent viscoelasticity, extensibility, thermal coagulability, emulsibility and film formability; the compound phosphate can be tightly combined with substances such as starch, protein, fat and the like, so that the noodles form a compact structure; the artemisia glue is a polysaccharide substance with a crosslinking structure, has strong water absorption and swelling capacity, can reduce the precipitation of free starch when added into flour, improves the taste, can obviously improve the defects of poor toughness, boiling intolerance and the like of the existing barley green juice powder noodles by compounding the modifying agent, and ensures that the noodles have better toughness, boiling resistance, difficult gelatinization and smooth taste.

The Chinese yam powder and the lily powder are added into the noodles, the Chinese yam and the lily are both edible and medicinal materials, the Chinese yam has the effects of tonifying spleen and nourishing stomach, promoting the production of body fluid and benefiting lung, and tonifying kidney and arresting seminal emission, the lily has the effects of nourishing yin and moistening lung, and clearing away the heart fire and soothing the nerves, and the noodles have obvious effects of reducing fat and dissolving turbidity by compounding the Chinese yam powder, the lily powder and the barley green juice powder.

The barley green juice powder, the yam powder and the lily powder in the barley green juice powder noodles need to be premixed before use, so that the whole sensory quality and the texture performance of the obtained noodles are better than those of the noodles directly added into wheat flour in the dough kneading process.

Detailed Description

In order to better understand the present invention, the following examples are further provided to clearly illustrate the contents of the present invention, but the contents of the present invention are not limited to the following examples. In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. It will be apparent, however, to one skilled in the art, that the present invention may be practiced without one or more of these specific details.

Example 1

The barley green juice powder noodles comprise the following raw materials in parts by weight: 100 parts of wheat flour, 1.5 parts of barley green juice powder, 45 parts of water and 0.2 part of modifier.

In the embodiment, the modifier is prepared from wheat gluten, composite phosphate and artemisia glue in a mass ratio of 1: 0.12: 0.10.

The composite phosphate is prepared from disodium hydrogen phosphate, sodium hexametaphosphate and sodium tripolyphosphate according to a mass ratio of 1: 0.8: 1.5.

step S1: weighing barley green juice powder and a modifier, adding water for premixing, stirring at 75 ℃ for 20 minutes at a high speed to obtain premix, and standing for later use;

step S2: weighing wheat flour, adding water, kneading for 3 minutes, adding the premix, and continuously kneading for 12 minutes;

step S3: standing and proofing for 25 minutes after dough kneading is finished;

Example 2

The barley green juice powder noodles comprise the following raw materials in parts by weight: 100 parts of wheat flour, 0.5 part of barley green juice powder, 40 parts of water and 0.1 part of modifier.

In the embodiment, the modifier is prepared from wheat gluten, composite phosphate and artemisia glue in a mass ratio of 1: 0.1: 0.08 (wt. percent).

The composite phosphate is prepared from disodium hydrogen phosphate, sodium hexametaphosphate and sodium tripolyphosphate according to a mass ratio of 1: 0.5: 1.

Example 3

The barley green juice powder noodles comprise the following raw materials in parts by weight: 100 parts of wheat flour, 3 parts of barley green juice powder, 50 parts of water and 0.5 part of modifier.

In the embodiment, the modifier is prepared from wheat gluten, composite phosphate and artemisia glue in a mass ratio of 1: 0.2: 0.2.

The composite phosphate is prepared from disodium hydrogen phosphate, sodium hexametaphosphate and sodium tripolyphosphate according to a mass ratio of 1: 1.5: 2.

Example 4

The barley green juice powder noodles are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1 part of barley green juice powder, 1.5 parts of yam powder, 1.5 parts of lily powder, 45 parts of water and 0.2 part of modifier.

step S1: weighing barley green juice powder, yam powder and lily powder, adding water for premixing, stirring at 75 ℃ for 25 minutes at a high speed, adding a modifier, continuously stirring for 15 minutes to obtain a premix, and standing for later use;

step S3: standing and proofing for 25 minutes after dough kneading is finished;

Example 5

The barley green juice powder noodles are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 0.8 part of barley green juice powder, 1 part of yam powder, 1 part of lily powder, 42 parts of water and 0.1 part of modifier.

In the embodiment, the modifier is prepared from wheat gluten, composite phosphate and artemisia glue in a mass ratio of 1: 0.15: 0.15.

The composite phosphate is prepared from disodium hydrogen phosphate, sodium hexametaphosphate and sodium tripolyphosphate according to a mass ratio of 1: 1.0: 1.3.

step S1: weighing barley green juice powder, yam powder and lily powder, adding water for premixing, stirring at a high speed for 30 minutes at 70 ℃, adding a modifier, continuously stirring for 10 minutes to obtain a premix, and standing for later use;

step S2: weighing wheat flour, adding water, kneading for 2 minutes, adding the premix, and continuously kneading for 15 minutes;

step S3: standing and proofing for 20 minutes after dough kneading is finished;

Example 6

The barley green juice powder noodles are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1.5 parts of barley green juice powder, 2 parts of yam powder, 2 parts of lily powder, 48 parts of water and 0.3 part of modifier.

In the embodiment, the modifier is prepared from wheat gluten, composite phosphate and artemisia glue in a mass ratio of 1: 0.17: 0.18 composition.

The composite phosphate is prepared from disodium hydrogen phosphate, sodium hexametaphosphate and sodium tripolyphosphate according to a mass ratio of 1: 1.2: 1.6.

step S1: weighing barley green juice powder, yam powder and lily powder, adding water for premixing, stirring at 80 ℃ for 20 minutes at a high speed, adding a modifier, continuously stirring for 20 minutes to obtain a premix, and standing for later use;

step S2: weighing wheat flour, adding water, kneading for 5 minutes, adding the premix, and continuously kneading for 10 minutes;

step S3: standing and proofing for 30 minutes after dough kneading is finished;

Example 7

The barley green juice powder noodles are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1.2 parts of barley green juice powder, 1.8 parts of yam powder, 1.6 parts of lily powder, 46 parts of water and 0.25 part of modifier.

In the embodiment, the modifier is prepared from wheat gluten, composite phosphate and artemisia glue in a mass ratio of 1: 0.18: 0.16.

The composite phosphate is prepared from disodium hydrogen phosphate, sodium hexametaphosphate and sodium tripolyphosphate according to a mass ratio of 1: 1.5: 1.6.

Example 8

100 parts of wheat flour, 0.9 part of barley green juice powder, 1.2 parts of yam powder, 1.2 parts of lily powder, 43 parts of water and 0.15 part of modifier.

In the embodiment, the modifier is prepared from wheat gluten, composite phosphate and artemisia glue in a mass ratio of 1: 0.12: 0.09.

The composite phosphate is prepared from disodium hydrogen phosphate, sodium hexametaphosphate and sodium tripolyphosphate according to a mass ratio of 1: 0.6: 1.2.

Comparative example 1: omitting barley green juice powder

The noodles are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 45 parts of water and 0.2 part of modifier, wherein the composition of the modifier is the same as that of the modifier in the example 1.

Comparative example 2: elimination of modifiers

The barley green juice powder noodles comprise the following raw materials in parts by weight: 100 parts of wheat flour, 1.5 parts of barley green juice powder and 45 parts of water.

Comparative example 3: omitting lily powder

The barley green juice powder noodles are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1 part of barley green juice powder, 1.5 parts of yam powder, 45 parts of water and 0.2 part of modifier.

Comparative example 4: omitting barley green juice powder

The noodles are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1.5 parts of yam flour, 1.5 parts of lily powder, 45 parts of water and 0.2 part of modifier.

Comparative example 5: elimination of modifiers

The barley green juice powder noodles are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1 part of barley green juice powder, 1.5 parts of yam powder, 1.5 parts of lily powder and 45 parts of water.

Comparative example 6: modifying agents

The barley green juice powder noodles are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1 part of barley green juice powder, 1.5 parts of yam powder, 1.5 parts of lily powder, 45 parts of water and 0.2 part of modifier,

wherein: the modifier is prepared from wheat gluten and composite phosphate in a mass ratio of 1: 0.12, and the composite phosphate is the same as that in example 1.

Comparative example 7: modifying agents

The barley green juice powder noodles are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1 part of barley green juice powder, 1.5 parts of yam powder, 1.5 parts of lily powder, 45 parts of water and 0.2 part of artemisia glue.

Comparative example 8: modifying agents

wherein: the modifier is prepared from wheat gluten, sodium hexametaphosphate and artemisia glue in a mass ratio of 1: 0.12: 0.10.

Comparative example 9: modification of the preparation method

The barley green juice powder noodle of the embodiment has the same raw material composition as the embodiment 4, except that the preparation method comprises the following steps:

step S1: weighing wheat flour, adding the barley green juice powder, the yam powder, the lily powder and the modifier, uniformly mixing, adding water and kneading for 20 minutes;

step S2: standing and proofing for 25 minutes after dough kneading is finished;

step S3: and rolling the proofed dough in multiple stages to prepare a noodle strip, and cutting the noodle strip into noodles with consistent thickness, wherein the length of the noodles is 20 +/-1.0 cm.

Evaluation of Effect

The following experimental measurements were carried out on the noodles obtained in examples 1 and 4 and comparative examples 1 to 9:

1.1 sensory test

The sensory evaluation panel personnel refer to the industry standard of the people's republic of China (SB/T10137-93) to perform sensory evaluation on the color and the sensory evaluation aroma characteristics of the barley green juice powder noodles, the sensory evaluation table is shown in table 1, and the results are shown in table 2.

Table 1 sensory evaluation of noodles

。

1.2 physical and chemical indexes

1) Moisture content: according to the regulation of GB/T5009.3;

2) acidity: the method is carried out according to the specification of SL/T3212;

3) rate of cooked strips broken: the method is carried out according to the specification of SL/T3212; the results are shown in Table 3.

1.3 texture experiments

100g of fresh and wet noodles prepared in examples 1 and 4 and comparative examples 1 to 9 were weighed, taken out and placed in cold water when boiled in boiling water for 4min, three cooked noodles were taken each time and placed side by side on a load-bearing platform, and the gap between the noodles was measured. Selecting a P36R probe, wherein the test parameters are speed before, during and after the test: 1.00mm · s; and (3) a test mode: a compression ratio; strain displacement: 70 percent; time interval: 3 s; stress induction: 5g of the total weight of the mixture; points are obtained per second: 400pps, the results are shown in Table 4.

1.4 blood lipid lowering test

100 patients with hyperlipidemia are selected, the blood lipid level of the patients with hyperlipidemia is 1.5-1.8 times higher than the normal value, other indexes have no significant difference, and the patients with hyperlipidemia are randomly divided into 2 groups. 250 g of the products of examples 1 and 4 of the present invention were consumed each day at lunch time, the test period was 2 months, and the blood lipid level after 2 months was measured. The blood lipid level is reduced to 1.0-1.2 times of the normal blood lipid level as an obvious effect, the blood lipid level is reduced to 1.2-1.4 times of the normal blood lipid level as an effective effect, and the blood lipid level is reduced to more than 1.4 times of the normal blood lipid level as an ineffective effect, and the results are shown in table 5.

1.5 results of the experiment

TABLE 2 sensory evaluation results

。

The results in table 2 show that 1) each score and the total score of example 1 are superior to those of comparative example 1 and comparative example 2, especially the toughness and viscosity effects are more prominent, which indicates that the use of the modifying agent obviously improves the problems of poor toughness, easy strip breakage and large viscosity of the barley seedling green juice powder noodles, and meanwhile, the use of the modifying agent has good adaptability to the barley seedling green juice powder components, and the overall edible quality is improved. 2) Each score and the total score of the noodle in the embodiment 4 are superior to those of the comparative examples 3-9, which shows that the addition of the yam flour and the lily powder on the basis of the embodiment 1 is beneficial to the improvement of the overall quality of the slim noodles, and the modifier is reasonable in combination and can be used for remarkably improving the palatability, the toughness and the viscosity of the noodle by cooperating with the components of the noodle.

TABLE 3 results of physical and chemical index testing

。

The results in Table 3 show that the difference between the moisture content and the acidity of the seedlings prepared in examples 1 and 4 and comparative examples 1 to 9 is not obvious; the cooked noodle breaking rate has obvious difference under the condition of not using the modifying agent or changing the composition of the modifying agent, which shows that the modifying agent has reasonable composition and use and can obviously improve the problem that the noodles are easy to cook and break.

TABLE 4 texture test results

。

The results in table 4 show that there is a significant correlation between textural parameters and sensory scores, while altering the noodle composition affects the textural properties of the noodles. The noodle of example 4 had a hardness of 3705.314, an elasticity of 0.945, a chewiness of 2107.916, a recovery of 0.241, a moderate hardness, a rich elasticity, a chewy texture, a good mouth feel, no tooth sticking, an excellent overall performance, an optimum state compared with the sensory test score, and an optimum eating quality. The overall performance of example 1 is lower than that of example 4, but the advantages of example 1-2 are obvious. Compared with the example 4, compared with the comparative examples 3 and 4, lily powder and barley green juice powder in the noodles are omitted, the elasticity, the chewiness and the like of the noodles are reduced, compared examples 5 to 8 omit or change the modifier, the hardness, the elasticity, the chewiness and the like of the noodles are obviously changed, compared example 9 changes the preparation method, and the elasticity, the cohesiveness, the chewiness and the like of the noodles are changed, so that the noodles have scientific and reasonable composition matching, and all the components are cooperated, so that the overall performance of the noodles is more obvious.

TABLE 5 results of the blood lipid lowering experiments

。

The results in table 5 show that, based on example 1, after the yam flour and the lily powder are added, the barley green juice powder noodles have obvious blood fat reducing effect, the total effective rate reaches 76%, and the barley green juice powder noodles have obvious health care effect.

Although specific embodiments of the invention have been described above, it will be understood by those skilled in the art that the specific embodiments described are illustrative only and are not limiting upon the scope of the invention, and that equivalent modifications and variations can be made by those skilled in the art without departing from the spirit of the invention, which is to be limited only by the appended claims.

Claims

1. The barley green juice powder noodles are characterized by being prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 0.8-1.5 parts of barley green juice powder, 1-2 parts of yam powder, 1-2 parts of lily powder, 42-48 parts of water and 0.1-0.3 part of modifying agent, wherein the modifying agent is prepared from wheat gluten, composite phosphate and artemisia glue in a mass ratio of 1: 0.1-0.2: 0.08-0.2, wherein the composite phosphate is prepared from disodium hydrogen phosphate, sodium hexametaphosphate and sodium tripolyphosphate according to a mass ratio of 1: 0.5-1.5: 1 to 2 of the composition,

step S1: weighing barley green juice powder, yam powder and lily powder, adding water for premixing, stirring at a high speed for 20-30 minutes, adding a modifier, continuously stirring for 10-20 minutes to obtain a premix, and standing for later use; the high-speed stirring temperature is 70-80 ℃;

step S2: weighing wheat flour, adding water to knead the wheat flour for 2-5 minutes, adding the premix, and continuing to knead the wheat flour for 10-15 minutes; step S3: standing and proofing for 20-30 minutes after dough kneading is completed;

2. The barley green juice powder noodles according to claim 1, which are prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1 part of barley green juice powder, 1.5 parts of yam powder, 1.5 parts of lily powder, 45 parts of water and 0.2 part of modifier.