CN109730240B - Preparation method of buckwheat composite noodles based on ultrahigh pressure treatment - Google Patents
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Abstract
The invention relates to a buckwheat composite noodle manufacturing method based on ultrahigh pressure treatment. The buckwheat flour is bagged, sealed and placed in an ultrahigh pressure device, pressurized at normal temperature, under the pressure of 100 MPa-500 MPa, and kept for 10 min-30 min, and then the buckwheat flour subjected to pressure maintaining treatment is mixed with common wheat flour according to the proportion of 20% -40% of the weight of the buckwheat flour to prepare the buckwheat noodles. The buckwheat composite noodles prepared by the process have the advantages of less broken noodles, full water absorption, low cooking loss and good sensory quality.
Description
Technical Field
The invention relates to a buckwheat composite noodle manufacturing method based on ultrahigh pressure treatment.
Background
The noodles originate from China, are the traditional staple food of China, and play an extremely important role in the daily life of people. With the improvement of living standard of people, people have higher requirements on the nutritional value and the appearance quality of the noodles. Buckwheat is rich in protein, vitamins, mineral substances, cellulose and flavonoid substances, can prevent and treat hypertension and coronary heart disease, prevent obesity and prevent and treat diabetes when being eaten frequently, and also has the effects of resisting cancer, resisting aging and the like, so the buckwheat and coarse cereal noodles are popular with more and more consumers. However, the main components of buckwheat protein are albumin (water soluble), globulin (salt soluble) and gluten, and a good network structure cannot be formed when the buckwheat protein is used for making dough, so that the processing characteristics and the quality characteristics of the buckwheat protein are influenced. Therefore, the buckwheat noodles show that the buckwheat noodles have large cooking loss, are easy to break, are not chewy in taste, are easy to stick teeth and the like.
The ultrahigh pressure treatment can cause the destruction or formation of non-covalent bonds (hydrogen bonds, ionic bonds, hydrophobic bonds and the like) in a high molecular substance, change the molecular space structure, enable proteins to generate modification effects of different degrees, modify, agglomerate or gel, also enable amylopectin to deform under pressure, increase the probability of combination of water molecules and starch free hydroxyl, obviously improve the solubility, transparency and the like of starch, simultaneously reduce the viscosity of the starch, improve the rheological property and the structure, and also improve the gelatinization property of the starch, and the nutritional value of food is not or is rarely influenced in the process. Therefore, the ultrahigh pressure technology can be applied to the treatment of buckwheat flour to generate certain modification effect on protein and starch in the flour so as to improve the quality of buckwheat noodles.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a method for preparing buckwheat composite noodles based on ultrahigh pressure treatment.
The purpose of the invention is realized by the following modes: the buckwheat flour is bagged, sealed and placed in an ultrahigh pressure device, pressurized at normal temperature, under the pressure of 100 MPa-500 MPa, and kept for 10 min-30 min, then the treated buckwheat flour and common wheat flour are mixed according to the proportion of 20% -40%, buckwheat noodles are manufactured, the salt adding amount is 1.5%, the water adding amount is 35%, the dough kneading time is 5min, the buckwheat noodles are covered with a preservative film and cured for 20min, and the buckwheat noodles are pressed for 4 times and have the thickness of 1.4 mm.
Preferably: the pressure is 400MPa, the pressure maintaining time is 20min, and the buckwheat adding proportion is 35%.
Compared with the prior art, the invention has the following beneficial effects:
1) the ultrahigh pressure technology adopted by the invention is a natural, energy-saving, safe and pollution-free production mode;
2) compared with the prior art, the buckwheat compound noodle is produced without using artificial synthetic additives, so that the edible safety can be better ensured, and the harm to the human health is avoided;
3) compared with the prior art, the invention reduces the nutrient loss in the product boiling and improves the sensory quality of the product.
Drawings
Figure 1 shows the cooking characteristics of noodles under different pressures.
Figure 2 is a graph of the cooking characteristics of the noodles at different dwell times.
FIG. 3 shows the cooking characteristics of different high pressure processed buckwheat flour addition ratios for the lower strips.
FIG. 4 shows the rate of riping and breaking of the lower strips for different buckwheat flour addition rates.
Fig. 5 is the water absorption of the lower bars for different buckwheat flour additions.
FIG. 6 shows the boil out rate of the lower strips for different buckwheat flour addition ratios.
Fig. 7 is the sensory scores of the noodles at different buckwheat flour addition ratios.
Detailed Description
Treating buckwheat flour at ultrahigh pressure: the buckwheat flour which is weighed is filled into a heat-seal bag, air is reduced as much as possible, the heat-seal treatment is carried out, the sealed flour is placed into an ultrahigh pressure cavity, the treatment with different pressures and different treatment times is carried out at the same temperature, the treated flour is not unsealed, and the bag is opened and taken out when noodles are made. The protein and starch can be modified by ultrahigh pressure treatment, and the quality of the finished noodles can be influenced to a certain extent.
Kneading: the dough kneading is carried out manually for about 5min, so that the dough can be held by hand to form dough and can be kneaded into loose granular dough.
Curing: a standing curing method is adopted, a preservative film is covered on the dough for curing for 20min at room temperature, so that the moisture in the dough can be uniformly permeated into the flour, and gluten protein forms a good gluten network after absorbing water, thereby improving the ductility, the adhesive force and the plasticity of the noodles.
Tabletting: and (3) tabletting the cooked dough, wherein the distance between two rollers is required to be paid attention to during tabletting, and the tabletting is repeatedly carried out by adjusting the distance between the rollers, and the adjustment and rolling times of each compression roller are the same. Due to the characteristics of difficult molding of buckwheat protein and the like, the buckwheat protein is not easy to be pressed too thin during tabletting, and all dough sheets in the test are all 1.4 mm.
Example 1
Pressure level: processing buckwheat flour at 100, 200, 300, 400 and 500MPa for 15min, and then respectively pressing the buckwheat flour into noodles, wherein the buckwheat flour and the common flour are added by 30% by mass, 1.5% by mass and 35% by mass, and the prepared buckwheat noodles have the influence of different pressures in the table 1 on the sensory score of the noodles.
Pressure maintaining time: processing buckwheat flour at 300MPa for 10, 15, 20, 25 and 30min, and pressing to obtain the final product, wherein the buckwheat flour is added by 30% of common flour, 1.5% of salt and 35% of water. Table 2 was obtained the effect of different treatment times on the organoleptic properties of the noodles.
The ratio of the wheat flour to the buckwheat flour is as follows: processing buckwheat flour at the ultrahigh pressure processing temperature of 300MPa at room temperature for 15min, and then pressing the buckwheat flour into noodles, wherein the adding ratio of the buckwheat flour to the common flour is 20%, 25%, 30%, 35% and 40%, the adding ratio of salt is 1.5%, and the adding amount of water is 35%, so that the influence of different proportions of the buckwheat flour on the noodles is obtained in the table 3.
As can be seen from FIG. 1, the breaking rate is significantly reduced at a pressure of 400MPa, reaching the lowest and significantly lower than those of the other groups; the water absorption rate is not changed greatly when the pressure is 100MPa to 400MPa, and suddenly becomes large when the pressure is 500MPa, and is obviously higher than other levels; along with the increase of the pressure, the noodle boiling loss rate is reduced firstly and then increased, and the whole fluctuation is small, which shows that the influence of the pressure on the noodle boiling loss rate is small. The noodle boiling loss rate is minimum when the pressure is 300 MPa.
TABLE 1 Effect of different stresses on the sensory score of noodles
As can be seen from Table 1, the pressure has a great influence on the quality of noodles, the sensory score of noodles is increased firstly and then decreased, when the pressure is 400MPa, the sensory score of noodles is the highest and 92.1 points, and the noodles have proper hardness, good elasticity, fresh and cool mouthfeel and are not sticky to teeth, and the quality of the noodles is obviously higher than that of other groups.
In a whole view, the stewing characteristic of the ultrahigh pressure noodles is in a trend of firstly reducing and then increasing along with the increase of the pressure, the sensory score is in a trend of firstly increasing and then reducing, and the optimal pressure range of the ultrahigh pressure treatment is 300-500 MPa.
As can be seen from fig. 2, the rate of ripeness and breakage of the noodles decreased first and then increased with the increase of the treatment time, and did not change much in 10 to 20min, and the rate of ripeness and breakage was the smallest at 15 min; the water absorption of the noodles is greatly changed along with the increase of the treatment time, the whole noodle is firstly reduced, then is increased, then is reduced, and then is increased, and two minimum values appear, namely 15min and 25min respectively; the cooking loss rate of the noodles shows a trend of decreasing firstly and then increasing stably with the increase of time, and the minimum value appears in 15 min.
Table 2 sensory scores for noodles with different treatment times:
the sensory score of the noodles is increased smoothly with the increase of the treatment time within the range of 10-30 min (see table 2). In combination with the rate of cooked strips breakage, water absorption and cooking damage, the cooking quality is the best at 15min, but the noodle is whitish in color and luster, poor in elasticity, not fine and smooth in surface state, not obvious in hyaluronic sense and poor in sensory score at 15 min. Probably due to excessive modification of starch and protein by longer autoclaving. Thus, the optimum treatment time range is 15-25 min.
As can be seen from fig. 3, the change of the cooked noodle-breaking rate was small with the addition ratio of buckwheat flour between 20% and 30%, and the cooked noodle-breaking rate was significantly reduced to the lowest and significantly smaller than those of the other groups at an addition ratio of buckwheat flour of 35%. When the addition amount is 40%, the cooked noodle-breaking rate is suddenly improved and is obviously higher than that of other groups, which indicates that the different addition proportions of the buckwheat flour have great influence on the cooked noodle-breaking rate of the noodles; the water absorption of the noodles is increased along with the increase of the adding proportion of the buckwheat flour, the whole water absorption is in a trend of firstly decreasing and then increasing, the water absorption does not change greatly between 25% and 30% of the adding amount, and reaches a minimum value when the water absorption reaches 35%; the whole change of the cooking loss rate of the noodles is large along with the change of time, and the whole trend is that the whole rate is increased along with the increase of the adding proportion of the buckwheat flour.
As can be seen from Table 3, the sensory score of the buckwheat noodles is increased and then decreased along with the increase of the whole buckwheat flour addition ratio, and when the addition ratio is 35%, the score is 92.5 minutes at most, and the noodles are bright in color, fine and smooth in surface, tasty and refreshing in taste, free of teeth sticking, elastic and good in noodle quality.
Table 3 different proportions of treated buckwheat flour scored the sensory perception of noodles:
the above shows that the influence difference on the comprehensive quality of the noodles is not large when the adding amount is 20-35%, and the quality characteristics of the noodles are reduced sharply when the adding amount reaches 40%, which indicates that the adding amount of the buckwheat flour is less than 40%, but considering that the test is buckwheat coarse cereal noodles, the buckwheat flour is added as much as possible under the condition of ensuring the quality of the noodles, and the optimal adding proportion of the buckwheat flour is determined to be 30-40%.
Example 2
Based on example 1, L is used9（34) And analyzing the optimal process parameters of the production of the coarse cereal buckwheat noodles by an orthogonal test. The test factor levels are shown in table 4.
Table 4 test factor level table:
as shown in Table 5, the sensory scores of the noodle strings, water absorption and cooking loss of the different treatment combinations all have influence, and the sensory quality is the most direct and main basis for consumers to judge the quality of the noodle strings, so that the action magnitude of the three factors is analyzed by taking the sensory score as a standard. As seen from Table 5, the primary and secondary order of the factors is A > B > C, i.e., pressure level > treatment time > buckwheat flour addition ratio; the best combination is A2B2C2However, the highest combination of the composite scores of the orthogonal tests was A2B2C3To verify the optimal results, tests were performed using these two sets of conditions to obtain A2B2C2Has a sensory integration score of 90 points greater than that of the combination A2B2C3Namely the buckwheat flour with the ultrahigh pressure treatment pressure of 400MPa and the ultrahigh pressure treatment time of 20minThe addition ratio was 35%.
Table 5 orthogonal test protocol and results:
as shown in Table 5, the sensory scores of the noodle strings, water absorption and cooking loss of the different treatment combinations all have influence, and the sensory quality is the most direct and main basis for consumers to judge the quality of the noodle strings, so that the action magnitude of the three factors is analyzed by taking the sensory score as a standard. As seen from Table 6, the primary and secondary order of the factors is A > B > C, i.e., pressure level > treatment time > buckwheat flour addition ratio; the best combination is A2B2C2However, the highest combination of the composite scores of the orthogonal tests was A2B2C3To verify the optimal results, tests were performed using these two sets of conditions to obtain A2B2C2Has a sensory integration score of 90 points greater than that of the combination A2B2C3Namely the ultrahigh pressure treatment pressure is 400MPa, the ultrahigh pressure treatment time is 20min, and the buckwheat flour addition proportion is 35%.
Table 6 excellent analysis of the buckwheat noodle orthogonal test results:
example 3
The salt content is 1.5%, the water content is 35%, and the addition ratio of buckwheat flour (processed under ultrahigh pressure of 400MPa for 20min and compared with common flour) is 20%, 25%, 30%, 35% and 40%.
As can be seen from fig. 4, the noodle-ripening rate of both types of noodles increased with the increase in the addition ratio of buckwheat flour, the noodle-ripening rate did not differ greatly between the addition ratios of 20% and 30%, the noodle-ripening rate of untreated buckwheat noodles significantly increased at 35%, but the noodle-ripening rate of treated noodles decreased significantly, and the difference between the two rates was the greatest.
As can be seen from fig. 5, the water absorption rates of both noodles increased with increasing addition ratio between 25% and 40%, and the water absorption rate of the treated noodles was significantly lower than that of the untreated noodles.
As can be seen from fig. 6, as the addition ratio of buckwheat flour increased, the boil-off rate of both groups of noodles was significantly increased, and at 20% to 25% and 35% to 40%, the boil-off rate of noodles made from untreated buckwheat flour was greater than that of noodles made from treated flour.
As is clear from fig. 7, the sensory score of the noodle strings without being subjected to the ultrahigh pressure treatment decreased as the addition ratio of the buckwheat flour increased, while the sensory score of the treated noodle strings increased first and then decreased as the addition ratio increased, and the maximum value was observed at the addition amount of 35%. The sensory score of the noodles is gradually increased from 25% to 35%, and the quality of the noodles subjected to the ultrahigh pressure treatment is obviously higher than that of the untreated buckwheat noodles. By contrast, the noodles made from buckwheat flour treated at ultra high pressure have better overall quality than noodles made from untreated buckwheat flour.
Claims (1)
1. A buckwheat composite noodle preparation method based on ultrahigh pressure treatment is characterized in that: bagging buckwheat flour, sealing, placing in an ultrahigh pressure device, pressurizing at normal temperature under 400MPa, maintaining pressure for 20min, mixing the processed buckwheat flour with common wheat flour at a ratio of 35% of the weight of the buckwheat flour, making into buckwheat noodles, adding 1.5% of salt, 35% of water, kneading for 5min, covering with a preservative film, aging for 20min, and pressing for 4 times with a thickness of 1.4 mm.
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