CN109730240A - A kind of compound method for making noodles of buckwheat based on ultra high pressure treatment - Google Patents
A kind of compound method for making noodles of buckwheat based on ultra high pressure treatment Download PDFInfo
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- 241000219051 Fagopyrum Species 0.000 title claims abstract description 71
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 71
- 238000000034 method Methods 0.000 title claims abstract description 12
- 150000001875 compounds Chemical class 0.000 title claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 244000098338 Triticum aestivum Species 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 238000010411 cooking Methods 0.000 abstract description 4
- 238000007789 sealing Methods 0.000 abstract description 3
- 230000001953 sensory effect Effects 0.000 description 17
- 238000010521 absorption reaction Methods 0.000 description 11
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- 239000000654 additive Substances 0.000 description 7
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- 229920002472 Starch Polymers 0.000 description 6
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- 108090000623 proteins and genes Proteins 0.000 description 6
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- 238000001723 curing Methods 0.000 description 5
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- 238000009835 boiling Methods 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
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Abstract
The present invention relates to a kind of compound method for making noodles of the buckwheat based on ultra high pressure treatment.Buckwheat flour pack sealing is placed in extra-high tension unit, room temperature pressurization, then pressure 100MPa ~ 500MPa, dwell time 10min ~ 30min mix the processed Buckwheat flour of pressure maintaining according to 20% ~ 40% ratio with common wheat flour quality, make noodle prepared from buckwheat.The compound noodles broken strip of buckwheat of technique production according to the invention is few, water suction is abundant, cooking loss is low, organoleptic quality is good.
Description
Technical field
The present invention relates to a kind of compound method for making noodles of the buckwheat based on ultra high pressure treatment.
Background technique
Noodles originate from China, are China's tradition staple foods, it occupies extremely important status in people's daily life.With
The improvement of people's living standards, people have higher requirement to the nutritive value and exterior quality of noodles.It is rich in buckwheat
Containing proteins,vitamins,minerals, cellulose and Flavonoid substances, coronary heart disease of hypertension, prevention fertilizer can be prevented and treated by often eating buckwheat
Fat, prevention and treatment diabetes, while also having the effects that antitumaous effect and anti-aging, buckwheat various grains noodle is more and more consumed
Person welcomes.But main group of buckwheat protein becomes albumin (water solubility), globulin (salt dissolubility) and glutelin, makes dough
Shi Buneng forms good network structure, affects its processing characteristics and quality characteristic.To make noodle prepared from buckwheat show, boiling
Loss is big, noodles are easily broken, the not chewiness in terms of mouthfeel, easily sticks to one's teeth.
Ultra high pressure treatment can cause non-covalent bond in polymer substance (hydrogen bond, ionic bond and hydrophobic bond etc.) destruction or
It is formed, changes spatial configuration of molecules, can make protein that can generate different degrees of modifying function, make its denaturation, cohesion or gel,
It can also make amylopectin compressive deformation, moisturize probability of the son with starch free hydroxyl group in conjunction with, so that the solubility of starch, saturating
Lightness etc. is obviously improved, while the viscosity decline of starch, the improvement of rheological behavior and structure, the gelatinization for also improving starch are special
Property, and in the process nutritive value of food not by or seldom it is impacted.Therefore superhigh pressure technique can be applied to buckwheat
In the processing of flour, certain modifying function is generated to protein in flour and starch, to improve the quality of noodle prepared from buckwheat.
Summary of the invention
The purpose of the present invention is overcome the deficiencies of the prior art and provide a kind of compound noodles of the buckwheat based on ultra high pressure treatment
Production method.
The purpose of the present invention is following manner to realize: Buckwheat flour pack sealing is placed in extra-high tension unit, room temperature pressurizes,
Pressure 100MPa ~ 500MPa, dwell time 10min ~ 30min, then press processed Buckwheat flour and common wheat flour
20% ~ 40% mixing makes noodle prepared from buckwheat, salt adding amount 1.5%, amount of water 35%, mixing time 5min, covering preservative film curing
20min, machine are pressed 4 times, thickness 1.4mm.
Preferred: pressure 400MPa, dwell time 20min, buckwheat adding proportion are 35%.
The present invention has the advantages that compared with prior art
1) superhigh pressure technique that the present invention uses is a kind of natural, energy saving, safety non-pollution production method；
It 2), can be preferably compared with prior art, the present invention producing the compound noodles of buckwheat without using artificial synthesized additive
Guarantee edible safety, avoids bringing human health harm；
3) present invention reduces the nutritive loss in product cooking compared with prior art, improves the organoleptic quality of product.
Detailed description of the invention
Fig. 1 is the brew characteristics of noodles under different pressures.
Fig. 2 is the brew characteristics of noodles under the different dwell times.
Fig. 3 is brew characteristics of the different HIGH PRESSURE TREATMENT Buckwheat flour additions than lower noodles.
Fig. 4 is ripe strip-breaking rate of the different Buckwheat flour additions than lower noodles.
Fig. 5 is water absorption rate of the different Buckwheat flour additions than lower noodles.
Fig. 6 is that the addition of different Buckwheat flours than lower noodles boils loss rate.
Fig. 7 is sensory scores of the different Buckwheat flour additions than lower noodles.
Specific embodiment
Ultra high pressure treatment Buckwheat flour: load weighted Buckwheat flour is put into heat-sealing bag, reduces air presence, heat to the greatest extent
Envelope processing, the flour being sealed is put into super-pressure cavity, carries out the different pressures different disposal time at that same temperature
Processing, the flour handled well do not seal off first, opens bag taking-up when making noodles again.It may modify protein and shallow lake through ultra high pressure treatment
Powder can have a certain impact to the quality of finished product noodles.
The face and: and face is craft and face, mixing time is 5min or so, so that material base is held agglomerating, gently rubs still
Until loose particle dough capable of being become.
Curing: using curing method is stood, under room temperature, preservative film curing 20min is covered on dough, can be made in dough
Uniform moisture permeate in flour, good gluten network is formed after mucedin water suction, so as to improve noodles ductility, viscous
Resultant force and plasticity.
Tabletting: carrying out tabletting for the dough after curing, it is noted that the roller spacing of double roller, passes through and adjust roll gap when tabletting
Tabletting repeatedly, the adjusting of each pressure roller with roll that prolong number identical.The features such as not easily molded due to buck wheat protein, when tabletting, should not press
It is excessively thin, it is all 1.4mm that this, which tests all dough sheets,.
Embodiment 1
Stress level: 100,200,300,400,500MPa handle Buckwheat flour 15min, then pressure surface respectively, Buckwheat flour
Ratio 30% is added with long patent flour quality, salt adding amount 1.5%, amount of water 35%, the noodle prepared from buckwheat of production obtains 1 different pressures of table
Influence to noodles sensory scores.
Dwell time: 300MPa handles Buckwheat flour 10,15,20,25,30min, then pressure surface, and Buckwheat flour adds ratio
Be long patent flour be 30%, salt adding amount 1.5%, amount of water 35%.Obtain influence of the 2 different disposal time of table to noodles sense organ.
Wheat flour and Buckwheat flour ratio: taking ultra high pressure treatment temperature is that room temperature 300MPa handles Buckwheat flour 15min, so
It is 20%, 25%, 30%, 35%, 40% that the addition of pressure surface afterwards, Buckwheat flour and long patent flour quality, which is compared, adds salt 1.5%, adds water
Amount is 35%, obtains influence of the different proportion to noodles shared by 3 Buckwheat flour of table.
As shown in Figure 1, when pressure is 400MPa, strip-breaking rate is decreased obviously, and reaches minimum and significantly lower than other groups；
Less, when 500MPa, becomes larger suddenly, and significantly greater than other levels for water absorption rate variation when 100MPa to 400MPa；With pressure
Increase, noodles boil loss rate and first reduce increases whole fluctuation less afterwards, illustrates that pressure boils loss rate influence less to noodles.It is in pressure
Noodles boil loss rate minimum when 300MPa.
Influence of 1 different pressures of table to noodles sensory scores
As shown in Table 1, pressure is larger to noodles qualitative effects, and sensory evaluation scores are rear after first increasing to be reduced, when pressure is 400MPa
Noodles sensory scores' highest is 92.1 points, and it is soft or hard it is suitable, elasticity is good, clean taste does not stick tooth, quality is apparently higher than
Other groups.
On the whole, superelevation pressing noodles cooking property increasing in the trend increased afterwards is first reduced with pressure, sense organ is commented
Dividing is in first increases and then decreases trend, and ultra high pressure treatment optimum pressure power range is 300-500MPa.
As shown in Figure 2, the ripe strip-breaking rate of noodles with processing the time the ripe broken strip of increase take the lead in reduce after increase, arrived 10
Change when 20min less, in 15min, ripe strip-breaking rate is minimum；The water absorption rate of noodles is with the increase amplitude of variation for handling the time
It is very big, integrally first reduce after increasing reduction not only afterwards but also increase, two minimum values, respectively 15min and 25min occurs；Noodles
Boil loss rate as time increases, present first reduce after steadily increasing trend, there is minimum value in 15min.
The 2 different disposal time of table is to noodles sensory scores:
In 10 ~ 30min range as the sensory scores of the steady noodles of increase of processing time increase (see Table 2).In conjunction with ripe broken strip
Rate, water absorption rate, from the point of view of boiling loss rate, cooking quality is best when 15min, but when 15min the color of noodles whiten, elastic poor, table
Surface state is not fine and smooth enough, and transparent texture is unobvious, and sensory evaluation scores are poor.May be due to the HIGH PRESSURE TREATMENT time it is longer to starch,
Protein-modified overaction.Therefore show that most suitable processing time range is 15-25min.
As shown in Figure 4, as the adding proportion of Buckwheat flour is between 20% to 30%, ripe strip-breaking rate variation is little, in buckwheat
When wheat flour additive amount is 35%, ripe strip-breaking rate is obviously reduced, and reaches minimum and is significantly less than other groups.When additive amount is 40%,
Ripe strip-breaking rate improves suddenly, and significantly greater than other groups, illustrates the different ripe strip-breaking rates to noodles of Buckwheat flour adding proportion
It is affected；And the water absorption rate of noodles, with the increase of Buckwheat flour adding proportion, water absorption rate is integrally in first to reduce to increase afterwards
Trend, water absorption rate change less between additive amount 25% to 30%, have reached minimum value at 35%；Noodles boil loss rate with
The variation overall variation of time is bigger, and overall trend is risen overally as the adding proportion of Buckwheat flour increases.
As can be seen from Table 3, the sensory evaluation scores of noodle prepared from buckwheat increase first to increase and reduce afterwards with whole Buckwheat flour addition Billy, add
Add ratio at 35%, highest scoring 92.5 is divided, and the bright color of noodles, surface exquisiteness, mouthfeel are tasty and refreshing at this time does not stick tooth, has bullet
Property, noodle quality is preferable.
Table 3 processes different proportion shared by Buckwheat flour to noodles sensory scores:
It is above-mentioned to influence that difference is little, and noodles are each when additive amount reaches 40% when showing additive amount 20-35% on the integrated quality of noodles
Quality characteristic sharply declines, and illustrates that Buckwheat flour addition should be lower than 40%, but consider that this test is buckwheat various grains noodle, is protecting
Add Buckwheat flour as far as possible in the case where card noodle quality, determines that most suitable Buckwheat flour adding proportion is 30-40%.
Embodiment 2
On that basis of example 1, using L9(34) orthogonal test analysis coarse cereals noodle prepared from buckwheat production optimal processing parameter.Test
Factor level table is as shown in table 4.
4 experimental factor water-glass of table:
As shown in table 5, different disposal combines the ripe strip-breaking rates of lower noodles, water absorption rate, boils loss rate sensory evaluation scores and have an impact, and feels
Official's quality is that consumer judges most directly therefore being here standard according to sensory evaluation scores, divide with most important foundation for noodles superiority and inferiority
The effect size of three factors is analysed.As seen from Table 5, the primary and secondary sequence of factor is A > B > C, i.e. stress level > handles time >
Buckwheat flour adds ratio；Optimal combination is A2B2C2, but highest group of orthogonal test comprehensive score is combined into A2B2C3, for verifying
Optimal result is tested using this two groups of conditions, obtains A2B2C2Sense organ comprehensive score be 90 points be greater than combination A2B2C3, i.e.,
Ultra high pressure treatment pressure 400MPa, ultra high pressure treatment time 20min, buckwheat flour adding proportion 35%.
5 orthogonal test scheme of table and result:
As shown in table 5, different disposal combines the ripe strip-breaking rates of lower noodles, water absorption rate, boils loss rate sensory evaluation scores and have an impact, and feels
Official's quality is that consumer judges most directly therefore being here standard according to sensory evaluation scores, divide with most important foundation for noodles superiority and inferiority
The effect size of three factors is analysed.As seen from Table 6, the primary and secondary sequence of factor is A > B > C, i.e. stress level > handles time >
Buckwheat flour adds ratio；Optimal combination is A2B2C2, but highest group of orthogonal test comprehensive score is combined into A2B2C3, for verifying
Optimal result is tested using this two groups of conditions, obtains A2B2C2Sense organ comprehensive score be 90 points be greater than combination A2B2C3, i.e.,
Ultra high pressure treatment pressure 400MPa, ultra high pressure treatment time 20min, buckwheat flour adding proportion 35%.
The range analysis of 6 noodle prepared from buckwheat orthogonal experiments of table:
Embodiment 3
Adding salinity is 1.5%, amount of water 35%, Buckwheat flour (super-pressure 400MPa processing 20min's and control) with it is general
Logical flour quality addition is than being respectively 20%, 25%, 30%, 35%, 40%.
As shown in Figure 4, two kinds of ripe strip-breaking rates of noodles are increased with the increase of the adding proportion of Buckwheat flour, addition
Ripe strip-breaking rate is not much different when ratio is 20% and 30%, 35% when the ripe strip-breaking rate of untreated noodle prepared from buckwheat significantly increase, but pass through
The ripe strip-breaking rate of the noodles of processing is decreased obviously, and the two difference is with the biggest gap at this time.
As shown in Figure 5, the water absorption rate of two kinds of noodles all increases with the increase of adding proportion at 25% to 40%, and locates
The noodles water absorption rate managed is significantly lower than untreated noodles.
It will be appreciated from fig. 6 that the loss rate of boiling of two groups of noodles all significantly improves with the increase of Buckwheat flour adding proportion, 20% to
When 25% and 35% to 40%, noodles made by untreated Buckwheat flour boil loss rate greater than face made of processed flour
Item.
As shown in Figure 7, the sensory evaluation scores of the noodles without ultra high pressure treatment with the rising of Buckwheat flour adding proportion and
It reduces, and the sensory evaluation scores through handling noodles are smaller after first increasing with the rising of addition ratio, are 35% appearance in additive amount
Maximum value.Gap of the sensory evaluation scores of noodles between 25% to 35% is gradually increased, and the noodle quality through ultra high pressure treatment is obvious
Higher than untreated noodle prepared from buckwheat.By comparison, noodles made of Buckwheat flour are crossed than unprocessed buckwheat flour through ultra high pressure treatment
The integrated quality of noodles made of powder will be got well.
Claims (2)
1. a kind of compound method for making noodles of buckwheat based on ultra high pressure treatment, it is characterised in that: pack Buckwheat flour and seal
It is placed in extra-high tension unit, room temperature pressurization, pressure 100MPa ~ 500MPa, dwell time 10min ~ 30min then will be processed
Buckwheat flour is mixed according to 20% ~ 40% ratio with common wheat flour quality, production noodle prepared from buckwheat, salt adding amount 1.5%,
Amount of water is 35%, mixing time 5min, and covering preservative film cures 20min, and machine is pressed 4 times, thickness 1.4mm.
2. the compound method for making noodles of a kind of buckwheat based on ultra high pressure treatment according to claim 1, it is characterised in that:
Pressure is 400MPa, dwell time 20min, addition Buckwheat flour are the 35% of long patent flour quality.
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Cited By (1)
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| CN114128832A (en) * | 2021-12-10 | 2022-03-04 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of quick-frozen buckwheat cooked noodles |
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