CN112890097A - Processing and color protecting method of spinach raw wet noodles - Google Patents
Processing and color protecting method of spinach raw wet noodles Download PDFInfo
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 100
- 241000219315 Spinacia Species 0.000 title claims abstract description 88
- 235000009337 Spinacia oleracea Nutrition 0.000 title claims abstract description 88
- 238000000034 method Methods 0.000 title claims abstract description 40
- 238000012545 processing Methods 0.000 title abstract description 10
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims abstract description 68
- 238000010438 heat treatment Methods 0.000 claims abstract description 43
- 229910000027 potassium carbonate Inorganic materials 0.000 claims abstract description 34
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 230000008569 process Effects 0.000 claims abstract description 19
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 44
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 34
- 235000020384 spinach juice Nutrition 0.000 claims description 24
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 22
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 17
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- 238000003860 storage Methods 0.000 abstract description 9
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- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 5
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- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 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
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- 239000007853 buffer solution Substances 0.000 description 2
- 238000003490 calendering Methods 0.000 description 2
- YCIMNLLNPGFGHC-UHFFFAOYSA-N catechol Chemical compound OC1=CC=CC=C1O YCIMNLLNPGFGHC-UHFFFAOYSA-N 0.000 description 2
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- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
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- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
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- 102000003992 Peroxidases Human genes 0.000 description 1
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- 238000003556 assay Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
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- 229960003284 iron Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
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- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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)
- 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
The invention discloses a processing and color protecting method of spinach raw wet noodles, and belongs to the field of flour product processing. The method of the invention adopts short-time damp-heat treatment and adds a specific acidity regulator to spinach noodles to realize the stability of the color of the spinach noodles. According to the invention, related enzyme activity causing browning of the spinach noodles is inhibited by short-time damp-heat treatment and potassium carbonate addition, the stability of chlorophyll is maintained, the retention rate of chlorophyll and polyphenol is improved, the quality of the spinach noodles is improved, the discoloration of the spinach noodles in the storage process is delayed, and an excellent color protection effect is realized.
Description
Technical Field
The invention relates to the technical field of flour product processing, in particular to a processing and color protecting method of spinach raw wet noodles.
Background
The noodles have a long history in China and are popular food. In recent years, with the pace of life increasing, people have increasingly high demands for nutrition and health. Raw wet noodles are more and more popular among people due to good taste and convenience. However, the raw wet noodles also have problems, such as lack of vitamins and other nutrients, which do not meet the growing nutritional and health needs of consumers. Spinach is rich in vitamins, trace elements, plant nutrients and dietary fibres, in particular vitamin B6, folic acid and iron. Spinach also contains many bioactive substances, such as carotenoids and phenolic acids, which have been shown by many studies to be not only capable of preventing cardiovascular and cerebrovascular diseases, but also capable of resisting cancer and oxidation. The spinach juice is added into the fresh noodles, so that the fresh noodles with good color, rich nutrition and wide market prospect can be obtained.
On the other hand, spinach raw wet noodles gradually become darker and discolored during storage, resulting in poor appearance. The discoloration of spinach green wet noodles is caused by enzymatic browning, non-enzymatic browning and chlorophyll degradation. At present, few researches are carried out on the browning problem of spinach raw wet noodles in the storage process. The browning of raw and wet white noodles is mainly inhibited by adding organic acids such as citric acid and ascorbic acid and by inhibiting the activity of polyphenol oxidase by heat treatment such as microwave treatment. However, chlorophyll in the spinach raw wet noodles is easy to degrade under acidic conditions and high temperature, and the use of organic acid not only affects the taste of the raw wet noodles, but also is inconsistent with the current pursuit of 'green consumption' of people. The fruit and vegetable products can cause undesirable color change in the storage process due to higher polyphenol oxidase activity and peroxidase activity. Therefore, the fruit and vegetable products need to be blanched so as to inactivate the enzyme in the products. Hot water blanching, steam treatment are the most popular and commercialized blanching methods. However, heat treatment of vegetables results in loss of pigments such as chlorophyll and nutrients. How to maintain the color of the spinach raw wet noodles on the basis of not using additives and simplifying the processing technology is a problem to be solved at present.
Disclosure of Invention
The technical problem is as follows:
avoids the use of additional color-protecting additives and reduces the loss of nutrient substances in the process.
The technical scheme is as follows:
the invention aims to provide a processing or color-protecting method of spinach raw wet noodles, which comprises the following steps:
(1) cleaning spinach and draining;
(2) then mixing with water, pulping, filtering, and collecting filtrate to obtain spinach juice;
(3) mixing 90-100 parts by weight of wheat flour, 27-35 parts by weight of spinach juice, 0.04-0.24 part by weight of sodium lactate, 0.1-0.25 part by weight of ethanol and 0.1-0.4 part by weight of acidity regulator according to the weight part ratio, and kneading dough to obtain dough;
(4) cooking the dough obtained in the step (3);
(5) after curing, rolling the dough one by one, and then shredding to obtain noodles;
(6) carrying out damp-heat treatment on the noodles obtained in the step (5), and tempering to obtain spinach raw wet noodles; wherein the temperature of the damp-heat treatment is 50-80 ℃, and the humidity is 50-90%.
In one embodiment of the present invention, the ratio of the parts by weight in step (3) includes 90 to 100 parts by weight of wheat flour, 27 to 31 parts by weight of spinach juice, 0.04 to 0.24 part by weight of sodium lactate, 0.1 to 0.21 part by weight of ethanol, and 0.1 to 0.4 part by weight of acidity regulator.
In one embodiment of the invention, the acidity regulator is potassium carbonate or sodium carbonate.
In one embodiment of the present invention, the acidity regulator is preferably 0.2 to 0.4 parts by weight of potassium carbonate. Further preferably 0.2 part by weight of potassium carbonate
In one embodiment of the present invention, the temperature of the wet heat treatment in the step (6) is preferably 65 to 80 ℃. Further preferably 80 ℃.
In one embodiment of the present invention, the humidity of the moist heat treatment in the step (6) is preferably 70% to 90%. Further preferably 90%.
In one embodiment of the present invention, the wet heat treatment time in the step (6) is 1 to 5 min. Wherein the treatment time is preferably 3min to 5 min. Further preferably 3 min.
In one embodiment of the present invention, the ratio of spinach to water in the step (2) is 1: (1-2.5), specifically selecting 1: 1.5.
wherein the pulping time is 2 min-4 min. The filtering is carried out by adopting eight layers of gauze.
In one embodiment of the invention, the dough wadding in the step (4) is cured at the temperature of 25 ℃ and the relative humidity of 70-80% for 15-30 min.
In one embodiment of the present invention, the rolling in the step (5) is to roll the dough to a thickness of 0.8 to 1.5mm, and then to cut the dough into shreds. The thickness of calendering can be selected to be 1.0mm, and the corresponding calendering process can be selected as follows: pressing for three times at 2mm, three times at 1.8mm, three times at 1.5mm, three times at 1.2mm and three times at 1.0mm, and cutting into strips.
In one embodiment of the invention, the noodles in the step (6) are placed in an aseptic closed room at 25 ℃ and are slowly tempered for 1-2 hours.
In one embodiment of the invention, the process further comprises packaging and storage.
In one embodiment of the invention, the noodles after tempering are packaged by adopting a packaging material with low oxygen permeability and low moisture permeability.
In one embodiment of the invention, the storage is at 25 ℃.
The invention also provides a storage-resistant spinach raw wet noodle product by utilizing the method.
The invention has the beneficial effects that:
in the traditional method, the spinach is subjected to heat treatment such as blanching and steaming, so that the activity of enzymes such as polyphenol oxidase and chlorophyllase is passivated, but the degradation of chlorophyll is caused, and the treatment process is increased. According to the invention, heat treatment of spinach is not required, and only short-time damp-heat treatment is carried out on noodles, so that the chlorophyll loss is little. The activity of polyphenol oxidase of the noodle after the moist heat treatment is greatly reduced, and enzymatic browning caused by polyphenol oxidase in the raw and moist noodle is inhibited. The addition of potassium carbonate enables the pH of the noodles to be in an alkaline condition, so that the stability of chlorophyll in the spinach green wet noodles is remarkably improved, and the degradation of chlorophyll is delayed.
The invention relates to a preparation method of spinach raw wet noodlesSimple process, no need of additive and low cost. According to the invention, the related enzyme activity causing the browning of the spinach noodles is inhibited by short-time damp-heat treatment and potassium carbonate addition, the stability of chlorophyll is maintained, the retention rate of chlorophyll and polyphenol is improved, the quality of the spinach noodles is improved, the discoloration of the spinach noodles in the storage process is obviously delayed, and the excellent color protection effect (delta L) is realized*Not more than 0.4 and Δ a*Not more than 0.75,. DELTA.b*Not more than 0.65).
Detailed Description
The present invention is illustrated in detail by the following examples. However, the examples are chosen only for the purpose of illustrating the invention and are not to be construed as limiting the scope of the invention.
The data involved, the assay procedure:
polyphenol oxidase Activity (U.g)-1.min-1) And (3) determination: weighing 4g of freeze-dried spinach noodle powder which is ground into 80 meshes, adding 10ml of PBS buffer solution (0.1M pH6.0), carrying out oscillation extraction at 4 ℃ for 24h, centrifuging (4 ℃, 20min, 10000r/min) to obtain crude enzyme liquid, preheating an enzyme labeling instrument to 37 ℃, transferring 250 mu l of the crude enzyme liquid into a 96-well plate, adding 50 mu l of catechol solution (0.1M, prepared by the PBS buffer solution), testing for 1min at a test time interval, testing for 420nm, and testing for 5 min. An increase in absorbance of 0.001 per gram of sample in one minute is defined as a polyphenol oxidase enzyme activity unit (U.g)-1.min-1)。
Determination of tensile Strength (g): fishing out the fresh wet noodles cooked for the optimal cooking time, draining the cold water, quickly absorbing the residual water on the surfaces of the fresh wet noodles by using filter paper, and arranging and covering the fresh wet noodles on a double-layer preservative film. And completing the test of the same batch of samples on the texture analyzer within 15 min. The probe to be tested is of A/SPR type, the induction force and the initial distance are respectively 5g and 20.0mm, the speed before and during the test is 2mm/s, the speed after the test is 10mm/s, and the stretching distance is 150.0 mm. Each sample was run in 10 replicates and averaged.
Determination of total chlorophyll content (mg/L): weighing 2.5g, grinding into 80 mesh lyophilized powder of herba Spinaciae noodle, adding 10ml 80% acetone, extracting under shaking for 10min, centrifuging (4 deg.C, 10min, 10000r/min), collecting supernatant in brown centrifuge tubeIn (1), the extraction was repeated four times. Measuring absorbance D of the extractive solution at 663nm and 645nm respectively with spectrophotometer645、D663And calculating to obtain the total chlorophyll content: total chlorophyll (mg/L) ═ 20.2D645+8.02D663。
Determination of moisture content (%): and (3) placing the clean aluminum box in a drying box at 105 ℃, heating for 1.0h, taking out, covering, placing in a dryer, cooling for 0.5h, weighing, and repeatedly drying until the mass difference between the front and the back is not more than 2 mg. Crushing the spinach raw wet noodles in a crusher, weighing 2g of sample (accurate to 0.0001g), putting the sample into an aluminum box, putting the sample into a drying oven at 105 ℃, drying for 2-4 h, covering, taking out, putting the sample into a dryer, cooling for 0.5h, and weighing. Then the mixture is put into a drying oven with the temperature of 101-105 ℃ for drying for about 1h, taken out and put into a dryer for cooling for 0.5h, and then weighed. Repeating the drying until the mass difference between the two times is not more than 2 mg. The moisture content of the sample was calculated according to the following formula:
X＝(m1-m2)*100/(m1-m3)
in the formula: x: the content of water in the sample is g/100 g; m is1: the mass of the aluminum box and the sample is g; m is2: the dried mass of the aluminum box and the sample is g; m is3: the mass of the aluminum box is in g.
Example 1
The formula is as follows: 100kg of wheat flour, 31kg of spinach juice, 2kg of 95% ethanol, 0.24kg of sodium lactate and 0.1kg of potassium carbonate.
(1) Cleaning spinach, and draining water for later use;
(2) spinach was mixed with deionized water (4 ℃) at 2: 3, pulping for 3min in a food processor, filtering with eight layers of gauze to obtain spinach juice, and storing at 4 deg.C in dark place before use;
(3) adding 2kg of 95% ethanol, 0.24kg of sodium lactate and 0.1kg of potassium carbonate into the spinach juice, and uniformly mixing. Adding 100kg wheat flour and spinach juice into dough kneading machine, kneading for 5min, and making dough.
(4) Aging the dough at 25 deg.C for 20 min;
(5) and (3) rolling the cured dough, wherein the rolling step comprises the following steps: pressing for three times at 2mm, three times at 1.8mm, three times at 1.5mm, three times at 1.2mm and three times at 1.0mm, and shredding;
(6) and (5) placing the noodles obtained in the step (5) in an environment with the temperature of 80 ℃ and the relative humidity of 70% for heat-moisture treatment, wherein the treatment time is 3 min. Placing the noodles subjected to the damp-heat treatment in a closed chamber at 25 ℃ for carrying out uniform humidity for 2 hours;
(7) the noodles are weighed and packaged.
Example 2
The formula is as follows: 100kg of wheat flour, 31kg of spinach juice, 2kg of 95% ethanol, 0.24kg of sodium lactate and 0.1kg of sodium carbonate.
Referring to example 1, spinach wet-raw noodles were prepared by replacing the recipe with the above recipe.
Example 3
The formula is as follows: 100kg of wheat flour, 31kg of spinach juice, 2kg of 95% ethanol, 0.24kg of sodium lactate and 0.15kg of sodium carbonate.
Referring to example 1, spinach wet-raw noodles were prepared by replacing the recipe with the above recipe.
Example 4
The formula is as follows: 100kg of wheat flour, 31kg of spinach juice, 2kg of 95% ethanol, 0.24kg of sodium lactate and 0.2kg of potassium carbonate.
Referring to example 1, spinach wet-raw noodles were prepared by replacing the recipe with the above recipe.
Example 5
The formula is as follows: 100kg of wheat flour, 31kg of spinach juice, 2kg of 95% ethanol, 0.24kg of sodium lactate and 0.2kg of potassium carbonate.
Referring to example 1, spinach raw wet noodles are prepared by replacing the above formula with the formula, and changing the conditions of the moist heat treatment to 80 ℃ and 90% relative humidity for 3 min.
Comparative example 1
The formula is as follows: 100kg of wheat flour, 31kg of spinach juice, 2kg of 95% ethanol and 0.24kg of sodium lactate.
(1) Cleaning spinach, and draining water for later use;
(2) spinach was mixed with deionized water (4 ℃) at 2: 3, pulping for 3min in a food processor, filtering with eight layers of gauze to obtain spinach juice, and storing at 4 deg.C in dark place before use;
(3) adding 2kg of 95% ethanol and 0.24kg of sodium lactate into the spinach juice, and uniformly mixing. Adding 100kg wheat flour and spinach juice into dough kneading machine, kneading for 5min to obtain dough;
(4) aging the dough at 25 deg.C for 20 min;
(5) and (3) rolling the cured dough, wherein the rolling step comprises the following steps: pressing for three times at 2mm, three times at 1.8mm, three times at 1.5mm, three times at 1.2mm and three times at 1.0mm, and cutting into strips;
(6) the noodles are weighed and packaged.
Comparative example 2
The formula is as follows: 100kg of wheat flour, 31kg of spinach juice, 2kg of 95% ethanol and 0.24kg of sodium lactate.
Referring to comparative example 1, the rolled noodles were subjected to a wet heat treatment under conditions of a treatment temperature of 80 ℃ and a relative humidity of 70% for 3min to prepare spinach raw wet noodles.
Comparative example 3
The formula is as follows: 100kg of wheat flour, 31kg of spinach juice, 2kg of 95% ethanol, 0.24kg of sodium lactate and 0.1kg of potassium carbonate.
Referring to comparative example 1, spinach wet-raw noodles were prepared by replacing the formulation with the above formulation.
Comparative example 4
The formula is as follows: 100kg of wheat flour, 31kg of spinach juice, 2kg of 95% ethanol, 0.24kg of sodium lactate and 0.2kg of potassium carbonate.
Referring to comparative example 1, spinach wet-raw noodles were prepared by replacing the formulation with the above formulation.
Comparative example 5
The formula is as follows: 100kg of wheat flour, 31kg of spinach juice, 2kg of 95% ethanol, 0.24kg of sodium lactate and 0.1kg of sodium carbonate.
Referring to comparative example 1, spinach wet-raw noodles were prepared by replacing the formulation with the above formulation.
Comparative example 6
The formula is as follows: 100kg of wheat flour, 31kg of spinach juice, 2kg of 95% ethanol, 0.24kg of sodium lactate and 0.15kg of sodium carbonate.
Referring to comparative example 1, spinach wet-raw noodles were prepared by replacing the formulation with the above formulation.
Comparative example 7
The formula is as follows: 100kg of wheat flour, 31kg of spinach juice, 2kg of 95% ethanol, 0.24kg of sodium lactate and 0.2kg of potassium carbonate.
Referring to comparative example 2, the formula was replaced with the above formula, and the conditions of the moist heat treatment were replaced with a treatment temperature of 65 ℃, a relative humidity of 70%, and a treatment time of 3min, to prepare spinach raw wet noodles.
The spinach wet noodles obtained in examples 1 to 5 were measured for discoloration at 1d and 5d, and the results are shown in Table 1.
TABLE 1 discoloration results of spinach green wet noodles obtained in examples 1-5 at 1d and 5d
The spinach green wet noodles obtained in comparative examples 1 to 7 were measured for discoloration at 1d and 5d, and the results are shown in Table 2.
TABLE 2 discoloration results of spinach green wet noodles at 1d and 5d obtained in comparative examples 1-7
As can be seen by combining comparative example 1 and comparative example 2, the moist heat treatment (80 ℃, 70%, 3min) can obviously inhibit the spinach moisture-producing surface Delta L*But results in spinach moisture producing surface Δ a*And Δ b*And (4) increasing. Raw wet noodles delta L*The increase is mainly due to enzymatic browning caused by polyphenol oxidase, and the damp-heat treatment can inhibit the activity of the polyphenol oxidase, thereby obviously inhibiting the delta L of the spinach wet-producing noodles*Increase in the amount of spinach moisture-producing surface Delta a*And Δ b*The decrease in (2) was mainly due to degradation of chlorophyll, so that the whole browning of the noodles could not be suppressed by merely subjecting the spinach raw wet noodles to moist heat treatment.
In combination with comparative examples 1, 3, 4, 5 and 6, it is shown that the addition of potassium carbonate and sodium carbonate can inhibit spinach wet-surface Δ a*And Δ b*And as the amount added increases,Δa*and Δ b*The inhibitory effect of (b) gradually increases. As chlorophyll is relatively stable under slightly alkaline conditions, the addition of potassium carbonate and sodium carbonate to adjust the pH of the raw wet noodles to slightly alkaline can maintain the stability of chlorophyll, thereby inhibiting spinach raw wet noodles delta a*And Δ b*And the effect of potassium carbonate is due to sodium carbonate. However, the addition of potassium carbonate and sodium carbonate cannot inhibit the spinach raw wet noodle delta L*Thus, the pH adjustment of spinach raw wet noodles alone does not inhibit the overall browning of spinach raw wet noodles.
In connection with examples 1, 2, 3, 4 and 5, spinach raw wet noodles Δ L were obtained by combining the moist heat treatment with the addition of potassium carbonate and sodium carbonate*，Δa*And Δ b*All are remarkably inhibited, but the pH of the noodles needs to be adjusted to an optimum condition to achieve a good inhibiting effect. In general, potassium carbonate has better inhibitory effect on browning of spinach raw wet noodles than sodium carbonate.
In combination with comparative example 7 and examples 4 and 5, it is known that the moist heat treatment conditions affect browning of the spinach raw and wet noodles, and when the addition amount of potassium carbonate is at the optimal addition amount (0.2%), the treatment temperature is 80 ℃, the relative humidity is 90%, the treatment time is 3min, which is the optimal treatment group (example 5), and the browning inhibition effect is the worst in the treatment group (comparative example 7) with the treatment temperature of 80 ℃, the relative humidity of 70%, the treatment time of 3min (example 4), the treatment temperature of 65 ℃, the relative humidity of 70% and the treatment time of 3 min.
Example 6 investigation of the Effect of the Damp-Heat treatment Process on the color protection Effect of Wet surfaces
Referring to comparative example 1, the wet heat treatment process was introduced and the treatment conditions for optimizing the wet heat treatment were investigated, and the specific process and the color protection results at 1d (24h) are shown in tables 3 and 4.
TABLE 3 influence of different wet and heat treatment conditions on the color difference of the wet surface of spinach
Wherein "/" in the second column means the treatment process in comparative example 1.
TABLE 4 Effect of different Damp-Heat treatments on Total chlorophyll content, Polyphenol oxidase Activity, moisture content and breaking force in spinach green wet noodles
Wherein "/" in the second column means the treatment process in comparative example 1.
From tables 3-4, it can be seen that: while the temperature, relative humidity and treatment time of the moist heat treatment affected the browning of the spinach green wet side, it is clear from Table 3 that the moist heat treatment inhibited the Δ L of the spinach green wet side* (0-24h)Has remarkable effect, but can inhibit spinach moisture-producing surface delta a* (0-24h)And Δ b* (0-24h)The effect of (2) is general. Spinach raw wet noodle delta L*The increase in (A) was mainly due to enzymatic browning by polyphenol oxidase, and as the treatment temperature and humidity increased, spinach fresh noodle Δ L* (0-24h)Is gradually suppressed. As can be seen from Table 3, when the treatment temperature was 80 ℃ and the relative humidity was 90%, and the treatment time was 3min,. DELTA.L* (0-24h)There is a minimum value. Moisture content also affects Δ L* (0-24h)Therefore, when the relative humidity is 50%, browning of the spinach raw wet noodles is suppressed due to the decrease in the moisture content of the noodles. With the increase of the treatment temperature, the activity of the spinach raw wet noodle polyphenol oxidase is gradually reduced. The polyphenol oxidase is stable under dry heat conditions, is not heat-resistant under wet heat conditions, has high inactivation speed, and rapidly increases the surface temperature of the material under the condition of high relative humidity, so that the activity of the polyphenol oxidase is rapidly reduced along with the increase of the relative humidity, and the humidity plays an important role in the processing process of the polyphenol oxidase. Chlorophyll is a green pigment of spinach green wet surface, and during heat treatment, chlorophyll is easily converted into pheophytin, resulting in color change from bright green to olive brownAffecting the consumer's choice. Obviously, the total chlorophyll content of the spinach raw wet noodles is related to the wet heat treatment temperature, the relative humidity and the treatment time. Under the wet heat treatment conditions of the present application, the best color protection effect can be obtained under the wet heat treatment at a temperature of 80 ℃, a relative humidity of 90%, and a treatment time of 3 min. Since the moist heat treatment resulted in cross-linking polymerization of protein and partial gelatinization of starch in the noodle product, the spinach-derived moist noodle breaking force gradually decreased with increasing treatment temperature and treatment time.
Example 7 investigation of the Effect of acidity regulators on Wet skin color protection
Referring to comparative example 1, the selection and amount of the acidity regulator, the specific process and the color protection results at 1d (24h) are shown in tables 5 and 6.
TABLE 5 Effect of different acidity regulator treatments on spinach shading
TABLE 6 Effect of different acidity regulator treatments on the Total chlorophyll content and Polyphenol oxidase Activity in spinach Green Wet noodles
| Acidity regulator | Total chlorophyll (mug/g) | Polyphenol oxidase (U.g)-1.min-1) |
| Control (0h) | 104.30±0.87 | 326.82±17.57 |
| Control (24h) | 96.05±0.63 | 290.00±21.07 |
| Potassium carbonate 0.1% (24h) | 101.18±0.60 | 149.44±16.78 |
| Potassium carbonate 0.2% (24h) | 104.00±3.09 | 162.82±21.55 |
| Potassium carbonate 0.4% (24h) | 99.77±2.47 | 241.43±8.98 |
| Sodium carbonate 0.1% (24h) | 102.82±0.63 | 179.60±8.04 |
| Sodium carbonate 0.15% (24h) | 101.98±0.44 | 135.48±11.55 |
| Sodium carbonate 0.3% (24h) | 104.08±0.45 | 114.28±11.98 |
Wherein, the control is comparative example 1.
From tables 5 to 6, it can be seen that: acidity regulationDelta L of saving agent to spinach raw wet noodles* (0-24h)Essentially without influence, mainly influence Δ a* (0-24h)、Δb* (0-24h). The delta a of the noodles is increased along with the addition of sodium carbonate and potassium carbonate* (0-24h)、Δb* (0-24h)Gradually decreases, and the inhibiting effect of the potassium carbonate is better than that of the sodium carbonate. However, when the amount of potassium carbonate added is too high,. DELTA.a* (0-24h)、Δb* (0-24h)The trend is ascending; this indicates that too high or too low (outside of 0.2%) of the amount added reduces the inhibitory effect. The addition of potassium carbonate and sodium carbonate can inhibit the activity of polyphenol oxidase of spinach raw wet noodles. Since chlorophyll is relatively stable under alkaline conditions, the addition of sodium carbonate and potassium carbonate increases the chlorophyll content of the spinach green wet noodles after 24 hours storage. The potassium carbonate and the sodium carbonate have the function of strengthening dough, so the addition of the sodium carbonate and the potassium carbonate can obviously increase the breaking force of the noodles.
The embodiment shows that the color and luster of the spinach raw wet noodles can be stabilized only by carrying out short-time wet heat treatment on the spinach raw wet noodles and adding a certain amount of potassium carbonate or sodium carbonate. This is because polyphenol oxidase is stable under dry heat conditions, but is easily inactivated under humid heat conditions, and the relative humidity of humid air is an important factor affecting the heat transfer rate and the temperature distribution of the material, and as the relative humidity increases, the surface temperature of the material rapidly increases, and the polyphenol oxidase activity in the spinach green wet noodles is greatly reduced. Compared with the traditional spinach pretreatment, the treatment process is simplified. Because chlorophyll is relatively stable under alkaline conditions, the pH value of the noodles is adjusted to be slightly alkaline by adding a proper amount of potassium carbonate, and the degradation of chlorophyll is greatly delayed. And because the processing time is short, the gelatinization degree of the starch of the noodles is lower than 13%, and the characteristics of 'raw noodles' are still maintained. In the method, the retention rate of chlorophyll and free phenol of the strips after the wet heat treatment is more than 90%.
The method has the advantages of simple process and low cost, and the browning of the spinach raw wet noodles is basically inhibited.
It should be noted that the above embodiments are only used to illustrate the technical solution of the present invention, but not limited to the applications listed in the embodiments. The invention is also applicable to other fields. It will be understood by those skilled in the art that the technical solutions of the present invention can be simply modified, replaced, simplified or substituted equally without departing from the spirit and principle of the present invention, and all such modifications, replacements, simplifications or equivalents are intended to be covered by the protection scope of the present invention.
Claims (10)
1. A color protection method of spinach raw wet noodles is characterized by comprising the following steps:
(1) cleaning spinach and draining;
(2) then mixing with water, pulping, filtering, and collecting filtrate to obtain spinach juice;
(3) mixing 90-100 parts by weight of wheat flour, 27-35 parts by weight of spinach juice, 0.04-0.24 part by weight of sodium lactate, 0.1-0.25 part by weight of ethanol and 0.1-0.4 part by weight of acidity regulator according to the weight part ratio, and kneading dough to obtain dough;
(4) cooking the dough obtained in the step (3);
(5) after curing, rolling the dough one by one, and then shredding to obtain noodles;
(6) carrying out damp-heat treatment on the noodles obtained in the step (5), and tempering to obtain spinach fresh noodles; wherein the temperature of the damp-heat treatment is 50-80 ℃, and the humidity is 50-90%.
2. The method of claim 1, wherein the acidity regulator is potassium carbonate or sodium carbonate.
3. The method of claim 1, wherein the acidity regulator is 0.2 to 0.4 parts by weight of potassium carbonate.
4. The method according to claim 1, wherein the temperature of the wet heat treatment in the step (6) is 65 ℃ to 80 ℃.
5. The method as claimed in claim 1, wherein the humidity of the wet heat treatment in the step (6) is 70-90%.
6. The method according to claim 1, wherein the wet heat treatment time in the step (6) is 1 to 5 min.
7. The method according to claim 1, wherein the ratio of spinach to water in step (2) is 1: (1-2.5).
8. The method according to claim 1, wherein the step (4) is carried out at 25 ℃ and 70-80% relative humidity for 15-30 min.
9. The method according to any one of claims 1 to 8, wherein the rolling in the step (5) is to roll the dough to a thickness of 0.8 to 1.5mm and then to shred the dough.
10. A shelf-stable spinach green pasta product prepared by the process of any of claims 1-9.
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| US4840808A (en) * | 1987-09-23 | 1989-06-20 | Borden, Inc. | Method of preserving color of vegetable pasta products |
| JP2002360197A (en) * | 2001-06-06 | 2002-12-17 | Nissin Food Prod Co Ltd | Method for preventing browning of noodle |
| CN103005294A (en) * | 2013-01-18 | 2013-04-03 | 河南工业大学 | Fresh-wet noodle color protecting method |
| JP2014135945A (en) * | 2013-01-18 | 2014-07-28 | Nippon Flour Mills Co Ltd | Noodle making method |
| CN107801909A (en) * | 2017-11-03 | 2018-03-16 | 蚌埠学院 | A kind of vegetable noodles processing method and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4840808A (en) * | 1987-09-23 | 1989-06-20 | Borden, Inc. | Method of preserving color of vegetable pasta products |
| JP2002360197A (en) * | 2001-06-06 | 2002-12-17 | Nissin Food Prod Co Ltd | Method for preventing browning of noodle |
| CN103005294A (en) * | 2013-01-18 | 2013-04-03 | 河南工业大学 | Fresh-wet noodle color protecting method |
| JP2014135945A (en) * | 2013-01-18 | 2014-07-28 | Nippon Flour Mills Co Ltd | Noodle making method |
| CN107801909A (en) * | 2017-11-03 | 2018-03-16 | 蚌埠学院 | A kind of vegetable noodles processing method and preparation method thereof |
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