CN114009670A - Production method of potato whole flour noodles - Google Patents
Production method of potato whole flour noodles Download PDFInfo
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- CN114009670A CN114009670A CN202111336241.XA CN202111336241A CN114009670A CN 114009670 A CN114009670 A CN 114009670A CN 202111336241 A CN202111336241 A CN 202111336241A CN 114009670 A CN114009670 A CN 114009670A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
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Images
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- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
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- 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 relates to the field of food, in particular to a production method of potato whole flour noodles. The method comprises the following steps: mixing base materials: mixing potato powder, wheat flour and wheat gluten uniformly to obtain mixed powder; preparing dough kneading water: weighing edible salt and water, mixing, stirring thoroughly to melt salt, and making into dough kneading water; preparing dough: adding the dough kneading water into the mixed powder in several times, stirring and kneading the dough while adding the dough kneading water until the salt solution is completely added and kneaded into dough; dough proofing: covering the dough with a preservative film, keeping the relative humidity and temperature, standing and proofing; tabletting and slitting: and putting the dough into a noodle press, adjusting the gap of the noodle press to press the dough into sheets, and finally cutting the sheets into strips to form the potato whole-flour fresh noodles. The production method of the potato whole flour noodles provided by the invention is simple and convenient in process, simple to operate and easy to realize.
Description
Technical Field
The invention relates to the field of food, in particular to a production method of potato whole flour noodles.
Background
Potato is the fourth largest food crop of the world, second only to rice, wheat and corn. The history of potato cultivation for over 400 years exists in China, and the production areas of potatoes are mainly distributed in the west and northeast regions of China where the soil is fertile. Wherein the seeding area in the southwest mountain area is the largest and accounts for about one third of the total potato planting area in China. According to statistics of food and agricultural organizations in the United nations, the total yield of potatoes is 3.88 hundred million tons in the world in 2017, and the total yield of potatoes is close to 1 hundred million tons in China, which is the first in the world.
The tuber of an annual herbaceous plant belonging to Solanaceae of Solanaceae contains protein, vitamins, carbohydrate, trace elements, etc. The contents of vitamin C, protein and sugar far exceed those of other food crops and general vegetables. The potato has complete nutrition and reasonable structure, and especially the molecular structure of the protein is basically consistent with that of the human body, so that the potato is easy to be absorbed and utilized by the human body. In addition, the potato tubers contain a large amount of starch and can provide heat for the human body. Compared with wheat, corn and rice, the potato has the characteristics of strong stress resistance, wide planting area, long storage time and the like, and can reduce the limit of grains on the development of Chinese economy.
The agriculture department in China starts a potato staple food strategy in 2015, aims to process potatoes into a series of staple foods, puts higher requirements on potato cultivation technology on one hand, and tries to combine potatoes with other staple foods to produce products with market value on the other hand. At present, the problems of complex process, easy breakage of noodles and the like exist in the production of potato noodles. Therefore, the significance of how to produce high-quality noodles by using the whole potato flour with low cost and high efficiency is great.
Disclosure of Invention
In order to solve the problems in the prior art of potato noodle production, the invention provides novel noodles containing potato flour and a preparation method thereof, and the noodles are simple in process, low in cost of raw materials and easy to obtain. The produced noodles have good taste and low loss rate of cooking.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: a production method of potato whole flour noodles comprises the following steps:
1) mixing base materials: mixing potato powder, wheat flour and wheat gluten uniformly to obtain mixed powder;
2) preparing dough kneading water: weighing edible salt and water, mixing, stirring thoroughly to melt salt, and making into dough kneading water;
3) preparing dough: adding the salt solution obtained in the step 2) into the mixed powder obtained in the step 1) for several times, stirring and kneading the mixture while adding the salt solution until the salt solution is completely added and kneaded into dough;
4) dough proofing: covering the dough prepared in the step 3) with a preservative film, keeping the relative humidity and temperature, standing and proofing;
5) tabletting and slitting: putting the dough obtained in the step 4) into a noodle press, adjusting the gap of the noodle press to press the dough into sheets, and finally cutting the sheets into strips to obtain the potato whole-flour fresh noodles.
In the production method of the potato whole flour noodles, in the step 1), the potato whole flour is prepared from the following raw materials in percentage by mass: wheat flour: gluten powder 20:80: 0.03.
In the production method of the potato whole flour noodles, in the step 2), the potato whole flour is prepared from the following raw materials in percentage by mass: salt: 20 parts of water: 1: 42.
in the production method of the potato whole flour noodles, in the step 3), standing and proofing are carried out for 30 min.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention adopts the potato flour as the raw material to produce the noodles, provides a novel production method of taking potatoes as staple food, and is beneficial to promoting the staple food strategy of potatoes in China.
2. The production method of the potato whole flour noodles provided by the invention is simple and convenient in process, simple to operate and easy to realize.
3. The raw materials used in the invention have low cost and are easy to obtain.
4. The potato whole flour noodles produced by the invention contain a very small amount of food additives, and the addition amount of the wheat gluten is only 0.03 part by mass.
5. The potato whole flour noodles produced by the invention have rich nutrition, good color, difficult strip breakage and soup mixing, and small cooking loss rate.
Drawings
FIG. 1 is a scanning electron microscope test chart of dough, mucedin and cooked noodles with different addition amounts of potato flour and vital gluten in the method of the invention.
Wherein a is a scanning electron microscope test picture of dough containing 0 part of potato flour and 0.03 part of wheat gluten,
b is a scanning electron microscope test picture of dough containing 20 parts of potato flour and 0.03 part of wheat gluten,
c is a scanning electron microscope test chart of the dough containing 20 parts of potato flour and 0 part of wheat gluten,
d is a scanning electron microscope test picture of the mucedin containing 0 part of potato flour and 0.03 part of wheat gluten,
e is a scanning electron microscope test picture of the mucedin containing 20 parts of potato flour and 0.03 part of wheat gluten,
f is a scanning electron microscope test picture of the mucedin containing 20 parts of potato flour and 0 part of wheat gluten,
g is a scanning electron microscope test chart of the cooked noodles containing 0 part of potato flour and 0.03 part of wheat gluten,
h is a scanning electron microscope test chart of the cooked noodles containing 20 parts of potato flour and 0.03 part of wheat gluten,
and i is a scanning electron microscope test picture of the cooked noodles containing 20 parts of potato whole powder and 0 part of wheat gluten.
FIG. 2 is an atomic force microscope test chart of mucedin at different quantities of potato flakes and gluten in the method of the invention.
Wherein a is an atomic force microscope test chart of mucedin containing 0 part of potato whole flour and 0.03 part of wheat gluten,
b is an atomic force microscope test picture of the mucedin containing 20 parts of potato whole flour and 0.03 part of wheat gluten,
c is an atomic force microscope test chart of mucedin containing 20 parts of potato whole flour and 0 part of wheat gluten.
FIG. 3 is an infrared spectrum of gluten protein for different amounts of potato flakes and gluten meal added in the method of the present invention.
Detailed Description
Example 1 Effect of the amount of Potato Whole flour added on dough and gluten protein
(I) preparation of dough and gluten protein of potato whole flour noodles
1) Mixing base materials: the potato whole flour, the wheat flour and the wheat gluten are uniformly mixed according to the mass parts shown in the table 1.
2) Preparing dough kneading water: weighing 1 part of edible salt and 42 parts of water, mixing, fully stirring to melt the salt, and preparing the dough kneading water.
3) Preparing dough: adding the salt solution obtained in the step 2) into the mixed powder obtained in the step 1) for 3 times, and stirring and kneading the mixture while adding the salt solution until the salt solution is completely added and kneaded into dough.
4) Gluten protein preparation: repeatedly washing the dough obtained in the step 3) with water to obtain the mucedin.
(II) detection
1. Texture structure
Table 1 shows the effect of different potato whole meal and vital gluten contents on dough texture. For the dough, with the increase of the content of the potato flour, all indexes are increased, and the dough added with 20 parts of the potato flour is obviously different from the other three doughs, mainly because the hardness and the chewiness of the dough are increased due to the large starch particles of the dough after the potato flour is added. These characteristics of the addition of potato flakes are also reflected in the raw noodle data.
TABLE 1 Effect of different Whole Potato flour and wheat gluten contents on dough texture
2. Scanning electron microscope
In FIG. 1 a-f are scanning electron micrographs of dough and gluten proteins for different potato whole meal and gluten contents. It was found that the sem without vital gluten was relatively coarse and easily fractured, which was caused by insufficient gluten and potato starch grain size.
In the freeze-dried dough, wheat starch particles with small volume are distributed when no whole potato flour is added, flat large particles contained in the dough after 20 parts by weight of whole potato flour are added are starch from potatoes, and the starch is wrapped by gluten to form a certain spatial structure; the network structure of the three components mucedin has stronger continuity, and the network has no sign of damage.
3. Atomic force microscope
FIG. 2 is an atomic force microscope image of dough and gluten proteins for different potato flakes and gluten contents. Wherein the wheat gluten network is a bright zone and the dark spots are the pores of the gluten network. By comparing the three pictures in fig. 2, it was found that the color of the image deepens with the addition of the whole potato flour, indicating that the gluten pores become denser. Meanwhile, the addition of 20 parts by mass of the potato flour changes the uniform distribution of air holes in a gluten network and reduces the air holes. The glutelin residues and the potato protein form small molecular polymers through disulfide bonds, so that the disulfide bonds between the glutelins are inhibited, and a novel connection mode is formed. Such a reaction may be beneficial for the improvement of the quality of the gluten network in view of combining texture results and scanning electron microscopy.
4. Mercapto content
To determine the formation and crosslinking of proteins during dough formation, we performed quantitative measurements of total and free sulfhydryls. Table 2 shows the effect of different potato flakes and gluten contents on the dough thiol content. It was found that the proteins in potato flakes do participate in the formation of gluten and that the way in which potato proteins are cross-linked to gluten (mainly the high-molecular gluten subunits) comprises the thiol form.
TABLE 2 Effect of different Whole Potato flour and wheat gluten contents on the content of thiol groups in the dough and the content of secondary structures
5. Content of secondary structure
The secondary structure of the tenascin was studied mainly in the amide I zone (1600-1700 cm)-1). The change of secondary structure can be one of the main indicators of the change of gluten network. FIG. 3 gluten infrared spectra for different potato flakes and gluten addition levels, Table 2 the effect of different potato flakes and gluten contents on dough secondary structure content.
The alpha-helix is responsible for the bearing polypeptide chain and possibly also for the mechanical property of the dough, the beta-turn is responsible for the viscoelasticity of the dough, the gas storage capacity of the dough is strengthened along with the increase of the beta-turn, and the existence of the beta-sheet can collapse the gluten network to cause negative influence on the dough. After the potato whole powder is added, alpha-helix appears, the content is stably kept above 11%, and the content of beta-turn is slightly reduced. After addition of 10 parts by mass of potato flakes, the beta-turn portion undergoes a transformation, mainly into alpha-helices and beta-sheets, which has a positive effect on the stability of the gluten network.
Example 2 physicochemical Properties of Potato Whole flour noodles
Preparation of potato whole flour noodles
1) Mixing base materials: the potato whole flour, the wheat flour and the wheat gluten are uniformly mixed according to the mass parts shown in the table 3.
2) Preparing dough kneading water: weighing 1 part by mass of edible salt and 42 parts by mass of water, mixing, fully stirring to melt the salt, and preparing the dough kneading water.
3) Preparing dough: adding the salt solution obtained in the step 2) into the mixed powder obtained in the step 1) for 3 times, and stirring and kneading the mixture while adding the salt solution until the salt solution is completely added and kneaded into dough.
4) Dough proofing: covering the dough prepared in the step 3) with a preservative film, keeping relative humidity, and standing and proofing.
5) Tabletting and slitting: putting the dough obtained in the step 4) into a noodle press, adjusting the gap of the noodle press to press the dough into sheets, and finally cutting the sheets into strips to obtain the potato whole-flour fresh noodles.
6) Cooking noodles: putting the cut noodles in the step 5) into boiled water at 100 ℃, and cooking to obtain cooked noodles.
(II) detection
1. Texture structure
Table 3 shows the effect of different potato flakes and gluten contents on the texture of the noodles. The cross-linking reaction of starch and gluten protein is promoted by water at 100 ℃, and the hardness of the cooked noodles with the four formulas is obviously reduced compared with that of raw noodles and dough under the influence of high temperature. And the chewiness of the noodles is increased and the taste is better after the potato flour is added.
2. Scanning electron microscope
In fig. 1, g-i are scanning electron microscope images of cooked noodles with different potato whole flour and wheat gluten contents, wherein free starch particles are hardly seen in the structure of the cooked noodles, which shows that potato starch and wheat starch can be well fused with gluten, and the two groups added with the wheat gluten have smoother and denser structures, while the structure without the wheat gluten is rougher and has a tendency to fracture, which is caused by the fact that the gluten is deficient and the potato starch particles are too large.
TABLE 3 influence of different potato flakes and gluten contents on texture of noodles
3. Color difference
In the color difference, l represents black and white or brightness, white is + and black is-; a represents red and green, and the red is plus and the green is minus; b represents yellow blue, + is yellowish, -is bluish. Table 4 shows the effect of different potato flakes and gluten contents on the color difference of the noodles. Mixing potato powder with wheat flour directly to obtain flour product. Potato whole meal drying involves cell disruption, but the current data fails to reflect a significant color difference between the four formulas.
4. Loss of cooking, puffing index
The evaluation standards of the high-quality noodles are small cooking loss and high puffing index. According to table 3, the cooking loss increased with the increase of the whole potato flour content, and the cooking loss without vital gluten was the greatest. The noodle expansion index of adding 10 parts by mass of potato flour is higher, and may be related to the addition of wheat gluten and the water absorption of potato starch granules. The puffing index without vital gluten was significantly lower than the other groups (P < 0.05). Indicating that the increase of the wheat gluten is beneficial to improving the puffing index.
TABLE 4 Effect of different potato flakes and gluten contents on noodle color difference and cooking index
Claims (4)
1. A production method of potato whole flour noodles is characterized by comprising the following steps:
1) mixing base materials: mixing potato powder, wheat flour and wheat gluten uniformly to obtain mixed powder;
2) preparing dough kneading water: weighing edible salt and water, mixing, stirring thoroughly to melt salt, and making into dough kneading water;
3) preparing dough: adding the salt solution obtained in the step 2) into the mixed powder obtained in the step 1) for several times, stirring and kneading the mixture while adding the salt solution until the salt solution is completely added and kneaded into dough;
4) dough proofing: covering the dough prepared in the step 3) with a preservative film, keeping the relative humidity and temperature, standing and proofing;
5) tabletting and slitting: putting the dough obtained in the step 4) into a noodle press, adjusting the gap of the noodle press to press the dough into sheets, and finally cutting the sheets into strips to obtain the potato whole-flour fresh noodles.
2. The method for producing potato whole flour noodles according to claim 1, wherein the method comprises the steps of: in the step 1), according to the mass ratio, the potato whole powder: wheat flour: gluten powder 20:80: 0.03.
3. The method for producing potato whole flour noodles according to claim 1, wherein the method comprises the steps of: in the step 2), the potato whole powder comprises the following components in percentage by mass: salt: 20 parts of water: 1: 42.
4. the method for producing potato whole flour noodles according to claim 1, wherein the method comprises the steps of: standing and proofing for 30min in step 3).
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108419991A (en) * | 2018-01-25 | 2018-08-21 | 北京农业职业学院 | The preparation process of potato noodles |
| CN112956640A (en) * | 2021-03-19 | 2021-06-15 | 西昌学院 | Potato noodle processing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108419991A (en) * | 2018-01-25 | 2018-08-21 | 北京农业职业学院 | The preparation process of potato noodles |
| CN112956640A (en) * | 2021-03-19 | 2021-06-15 | 西昌学院 | Potato noodle processing method |
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