CN114365833A - Preparation of ultramicro chestnut powder fresh noodles by high-energy nano impact mill and airflow pulverization - Google Patents

Preparation of ultramicro chestnut powder fresh noodles by high-energy nano impact mill and airflow pulverization Download PDF

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CN114365833A
CN114365833A CN202210007750.6A CN202210007750A CN114365833A CN 114365833 A CN114365833 A CN 114365833A CN 202210007750 A CN202210007750 A CN 202210007750A CN 114365833 A CN114365833 A CN 114365833A
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chestnut
powder
fresh
noodles
chinese
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CN114365833B (en
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明建
寇福兵
夏晓霞
薛艾莲
冉欢
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Southwest University
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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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C17/00—Disintegrating by tumbling mills, i.e. mills having a container charged with the material to be disintegrated with or without special disintegrating members such as pebbles or balls
    • B02C17/18—Details
    • B02C17/20—Disintegrating members
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C19/00—Other disintegrating devices or methods
    • B02C19/06—Jet mills
    • 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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Abstract

The invention discloses a preparation method of fresh chestnut powder fresh noodles by using a high-energy nano impact mill and airflow crushing, which comprises the following steps: picking fresh and disease-free mature Chinese chestnuts, cleaning, and then shelling and peeling the cleaned Chinese chestnuts; then, the Chinese chestnut slices are dried in a vacuum freeze dryer to prepare dried Chinese chestnut slices; after the obtained dry Chinese chestnut pieces are coarsely crushed, high-energy nano impact grinding and airflow crushing treatment are carried out to obtain high-energy nano impact ground Chinese chestnut powder and airflow crushed Chinese chestnut powder; the chestnut powder prepared by different methods is added into high-quality high-gluten flour in proportion, and the fresh chestnut powder noodles are prepared after dough kneading, tabletting and slitting. The fresh noodles prepared by the method not only can improve the nutrient content of the noodles, but also can improve the processing characteristics of the noodles and endow the noodles with unique flavor.

Description

Preparation of ultramicro chestnut powder fresh noodles by high-energy nano impact mill and airflow pulverization
Technical Field
The invention relates to the field of food processing, in particular to a method for preparing ultramicro fresh Chinese chestnut powder noodles by applying high-energy nano impact mill and air flow crushing technology.
Background
Chinese chestnut is used as a main fruit tree variety in China, has wide planting area and high yield, is a nut food with higher nutritional value, has the name of 'the king of dry fruit', is rich in starch, has the starch content accounting for 45-70% of the dry base and the protein content accounting for 6.6-8.9%, contains 8 essential amino acids required by human bodies, contains various vitamins, trace elements and a small amount of phenolic substances, and is rich in nutrition. At present, Chinese chestnut is mainly consumed by fresh food in China, the processing conversion is low, the proportion of finished products is less, the Chinese chestnut serving as a seasonal crop is relatively concentrated in maturation time, and the fresh Chinese chestnut cannot be stored for a long time due to high water content and is difficult to meet the requirements of vast consumers on the Chinese chestnut. Therefore, the chestnuts are dried to remove most of water, and certain conditions can be created for subsequent fine processing. The Chinese chestnut powder is prepared by crushing and processing fresh Chinese chestnuts or dry Chinese chestnuts serving as raw materials, not only retains the nutrition and the flavor of the Chinese chestnuts, but also prolongs the utilization period and the additional value of the Chinese chestnuts, can be used as a product, can also be used as a raw material for food processing, increases the utilization range of the Chinese chestnuts, and enables the Chinese chestnut products to be more diversified. At present, the utilization of the chestnut powder is gradually developed, and people can make the chestnut powder into cakes, flour products, candies and coffee for substitution. The chestnut powder is added into the wheat flour in a proper amount, so that on one hand, the intake of nutrient elements can be increased, a certain amount of functional components and trace elements are supplemented, and the problem of nutrient deficiency is solved to a certain extent; on the other hand, the table content of the vast consumers can be enriched, the requirements of the consumers on the Chinese chestnuts are met, and meanwhile, the nutritional quality of the wheat flour is greatly improved. However, the physical and chemical properties of the basic raw materials of the wheat flour are greatly changed when the chestnut powder is added into the wheat flour to prepare the mixed powder.
The high-energy nano impact mill and the jet milling technology have high milling speed and low milling environment temperature, can avoid the occurrence of local overheating phenomenon in the milling process, shorten the milling time and furthest reserve the bioactive components of the raw materials when preparing high-quality products. The high-energy nano impact mill and the jet milling technology are more favorable for preserving the nutrition and the flavor of the Chinese chestnut powder, and the quality of the prepared fresh Chinese chestnut flour is better.
Disclosure of Invention
The invention aims to provide the ultramicro chestnut powder fresh noodles prepared by applying the high-energy nano impact mill and the airflow pulverizer, and the fresh noodles have good flavor and taste and rich nutrition.
In order to achieve the purpose of the invention, the following technical scheme is adopted.
The preparation method of the fresh Chinese chestnut powder by the high-energy nano impact mill and the airflow pulverization is characterized by comprising the steps of preprocessing Chinese chestnuts; preparing chestnut coarse powder; preparing high-energy nano impact grinding chestnut powder; preparing jet-milled chestnut flour; preparing fresh chestnut powder noodles; wherein zirconia balls are used as grinding media for preparing the chestnut powder.
Preferably, the step of chestnut pre-processing comprises: fresh Chinese chestnut slices are selected and freeze-dried to obtain the dry Chinese chestnut slices.
More preferably, the step of chestnut pre-processing comprises:
selecting fresh and disease-free mature Chinese chestnuts, cleaning, and then removing shells and peels of the cleaned Chinese chestnuts;
and drying the obtained Chinese chestnut slices in a vacuum freeze dryer to obtain the dried Chinese chestnut slices.
Preferably, the high-energy nano impact grinding chestnut powder is prepared by using sodium alginate, D-sodium erythorbate and zirconia balls as grinding media.
Sodium alginate and D-sodium erythorbate are added in the grinding process to play a role in grinding assistance, so that the granularity of the obtained chestnut powder is smaller on the premise of ensuring that the chestnut powder is not deteriorated, and the chestnut powder is beneficial to the flavor diffusion of chestnuts after being prepared into fresh chestnut powder. And the addition of sodium alginate and D-sodium erythorbate does not adversely affect the quality of the chestnut powder.
Preferably, the amount of sodium alginate and D-sodium erythorbate is 2-5% and 1-3% of the weight of the Chinese chestnut coarse powder.
More preferably, the particle size of the high energy nano impact milled chestnut flour is less than 5.5 μm.
Preferably, the drying method is a variable temperature vacuum freeze drying method.
More preferably, the variable temperature vacuum freeze-drying method comprises the following specific processes:
pre-freezing at-90 to-70 ℃ for 10-15h, and drying in a vacuum freeze dryer, wherein the specific drying procedure is as follows: in the first stage, the temperature is between 40 ℃ below zero and 20 ℃ below zero, the mixture is frozen for 1 to 3 hours, then the vacuum pumping is started, the vacuum degree is kept at 3 to 6Pa, the temperature is between 40 ℃ below zero and 20 ℃ below zero, the mixture is heated to 30 ℃ below zero and 15 ℃ below zero for 3 to 7 hours, the temperature is kept for 2 to 5 hours, and the temperature is kept for 5 to 8 hours; the temperature of the second stage is increased to-5 to 2 ℃, and the second stage is kept for 5 to 8 hours; in the third stage, the temperature is raised to 8-12 ℃ and kept for 4-9 h; at 18-25 ℃ for 5-9 h; 25-35 ℃ for 6-9h, and the total time is 26-49 h.
Preferably, the step of preparing the chestnut meal comprises: crushing the dried Chinese chestnut pieces by using a high-speed crusher.
More preferably, the step of preparing the chestnut meal comprises: pulverizing the dried chestnut slices subjected to variable-temperature vacuum freeze drying by using a high-speed pulverizer, and sieving by using a 40-60-mesh sieve to obtain coarse chestnut powder.
Preferably, the step of preparing the high energy nano impact milled chestnut flour comprises: pulverizing coarse powder of semen Castaneae with high-energy nanometer impact mill; the method for preparing jet-milled chestnut powder comprises the following steps: pulverizing semen Castaneae coarse powder with jet mill.
More preferably, the step of high energy nano-impact milling the chestnut flour comprises:
placing the chestnut coarse powder into a high-energy nano impact mill for grinding, wherein a grinding cavity is made of stainless steel, a grinding medium is zirconia balls, frequency modulation is carried out at the temperature of 5-35 ℃, and grinding time is 4-8h, so as to prepare the high-energy nano impact milled chestnut powder.
More preferably, the step of jet milling to prepare chestnut flour comprises: placing the coarse powder of semen Castaneae in an air flow pulverizer, pulverizing for 5-8h under conditions of classifier of 50-70Hz/0.5-0.8A, induced draft fan of 30-50Hz/7-7.5A and pulverizing pressure of 0.6-0.8MPa to obtain air flow pulverized semen Castaneae powder.
Preferably, the step of preparing the fresh chestnut flour comprises: adding semen Castaneae coarse powder and/or high-energy nanometer impact grinding semen Castaneae powder and/or jet milling semen Castaneae powder into flour.
Preferably, the step of preparing the fresh chestnut flour comprises: adding semen Castaneae coarse powder or high-energy nanometer impact grinding semen Castaneae powder or jet milling semen Castaneae powder into flour.
Preferably, the addition amount of semen Castaneae coarse powder or high-energy nanometer impact grinding semen Castaneae powder or jet-milled semen Castaneae powder is 1-30 wt%.
More preferably, the addition amount of the chestnut coarse powder or the high-energy nano impact milled chestnut powder or the jet milled chestnut powder is 1 wt%, 5 wt%, 10 wt%, 15 wt%, 20 wt%, 25 wt% in the fresh chestnut powder.
More preferably, the addition amount of the chestnut coarse powder in the fresh chestnut powder is 1 wt%, 5 wt% or 10 wt%.
More preferably, the addition amount of the high-energy nano impact chestnut powder in the fresh chestnut powder is 15 wt%, 20 wt% and 25 wt%.
More preferably, the amount of the air-jet milled chestnut flour in the fresh chestnut flour is 5 wt%, 10 wt% or 15 wt%.
Still more preferably, the step of preparing the fresh chestnut flour comprises: adding the chestnut coarse powder or the high-energy nano impact-ground chestnut powder or the jet-milled chestnut powder into high-quality high-gluten flour according to the proportion of 5 wt%, 10 wt%, 15 wt%, 20 wt% and 25 wt%, and preparing the fresh noodles of the three types of chestnut powder through dough kneading, tabletting and slitting.
More preferably, the fresh chestnut flour also contains soyasaponin BB and jujube polysaccharide.
More preferably, the dosage of the soyasaponin BB and the jujube polysaccharide is as follows compared with that of the Chinese chestnut coarse powder or the high-energy nano impact grinding Chinese chestnut powder or the air flow grinding Chinese chestnut powder: 0.01-0.05 wt% and 0.3-1 wt%.
The soyasaponin BB has the functions of resisting oxidation and reducing blood fat, and the Chinese date polysaccharide has the functions of resisting oxidation and improving intestinal functions; the addition of the soyasaponin BB and the Chinese date polysaccharide not only increases the health care effect of the fresh Chinese chestnut powder, but also improves the taste and the appearance of the fresh Chinese chestnut powder, so that the fresh Chinese chestnut powder is more tasty and smoother in surface.
Compared with the prior art, the invention has the beneficial effects that:
the chestnut powder prepared by using the high-energy nano impact mill and the airflow pulverizer has obviously reduced granularity, and the average granularity is less than 8 mu m; when the sodium alginate, the D-sodium erythorbate and the zirconia balls are used as crushing grinding media together, the particle size of the prepared high-energy nano impact grinding chestnut powder is more below 5.5 mu m; the fresh chestnut powder prepared by using the small-granularity chestnut powder has the advantages that the roughness on the taste is reduced, the flavor is improved, and the cooking quality is improved. In addition, the fresh Chinese chestnut powder noodles containing the soyasaponin BB and the jujube polysaccharide are prepared, so that the taste and the appearance of the fresh Chinese chestnut powder noodles are further improved, the surface of the fresh Chinese chestnut powder noodles is smoother, and the taste is more tasty and refreshing.
Drawings
FIG. 1 shows fresh noodles of chestnut powder.
Detailed Description
The exemplary embodiments will be described herein in detail, and the embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present disclosure. Rather, they are merely examples of methods consistent with certain aspects of the present disclosure, as detailed in the appended claims.
The experimental procedures in the following examples are conventional or according to the manufacturer's recommendations unless otherwise specified. Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
The vacuum freeze dryer used in the following examples was SCIENTZ-20F, manufactured by Ningbo New Ganoderma Biotech GmbH Limited; the common multifunctional high-speed pulverizer is 1000G, produced by Yongkang megashen electric appliance company Limited; the model of the high-energy nano impact mill is CJM-SY-B, produced by Taiji ring nano products Co., Ltd, of Qinhuang island city; the jet mill model is LNJ-6A, produced by Mianyang fluid energy powder equipment Limited.
Example 1
Preparation method of fresh noodles containing semen Castaneae powder
(a) Picking fresh and disease-free mature Chinese chestnuts, cleaning, and then shelling and peeling the cleaned Chinese chestnuts and slicing the Chinese chestnuts;
(b) placing the Chinese chestnut slices obtained in the step (a) in a vacuum freeze dryer, firstly pre-freezing for 12 hours at-80 ℃, and then placing in the vacuum freeze dryer for drying, wherein the specific drying procedure is as follows: freezing at-40 deg.C for 3 hr, vacuumizing to-30 deg.C under vacuum degree of 5Pa for 5 hr, heating to-20 deg.C, maintaining for 4 hr, and maintaining for 7 hr; the temperature of the second stage is increased to 0 ℃, and the second stage is kept for 7 hours; in the third stage, the temperature is increased to 10 ℃ and kept for 6 h; 7h at 20 ℃; at 30 ℃ for 8 hours, and the total time is 48 hours, and finally the dry Chinese chestnut slices are prepared;
(c) coarsely crushing the dried Chinese chestnut slices obtained in the step (b) to 60 meshes by using a common multifunctional high-speed crusher to obtain Chinese chestnut coarse powder;
(d) adding the Chinese chestnut coarse powder obtained in the step (c) into high-quality high-gluten flour according to the proportion of 0 wt%, 5 wt%, 10 wt%, 15 wt%, 20 wt% and 25 wt%, adding water accounting for 50% of the mass fraction of the powder, and performing dough kneading, tabletting and slicing to obtain the fresh Chinese chestnut coarse powder noodles.
Example 2
Preparation method of fresh noodles containing semen Castaneae powder
(a) The same as example 1;
(b) the same as example 1;
(c) coarsely crushing the dried Chinese chestnut slices obtained in the step (b) to 60 meshes by using a common multifunctional crusher to obtain Chinese chestnut coarse powder, then placing the Chinese chestnut coarse powder raw material into a high-energy nano impact mill for crushing treatment, wherein a crushing cavity is made of stainless steel, the crushing mill is a zirconia ball, frequency modulation is carried out at 5-35 ℃, the crushing time is 6 hours, and finally high-energy nano impact milled Chinese chestnut powder is prepared and is stored in a dry and cool place in a sealed manner for later use;
(d) adding the high-energy nano impact chestnut powder obtained in the step (c) into high-quality high-gluten flour according to the proportion of 0 wt%, 5 wt%, 10 wt%, 15 wt%, 20 wt% and 25 wt%, adding water accounting for 50% of the mass fraction of the powder, and kneading, tabletting and cutting to obtain the fresh high-energy nano impact chestnut powder noodles.
Example 3
Preparation method of fresh noodles containing semen Castaneae powder
(a) The same as example 1;
(b) the same as example 1;
(c) coarsely crushing the dried Chinese chestnut slices obtained in the step (b) to 60 meshes by using a common multifunctional crusher to obtain Chinese chestnut coarse powder, putting the Chinese chestnut coarse powder into a jet mill, crushing for 6 hours under the conditions that a classifier is 60Hz/0.6A, an induced draft fan is 40Hz/7.2A and the crushing pressure is 0.7MPa, and finally preparing jet milled Chinese chestnut powder, and sealing and storing the jet milled Chinese chestnut powder in a dry and cool place for later use;
(d) adding the jet-milled chestnut powder obtained in the step (c) into high-quality high-gluten flour according to the proportion of 0 wt%, 5 wt%, 10 wt%, 15 wt%, 20 wt% and 25 wt%, adding water accounting for 50% of the mass fraction of the powder, and kneading, tabletting and slitting to obtain the fresh jet-milled chestnut powder noodles.
Example 4
Preparation method of fresh noodles containing semen Castaneae powder
The present embodiment is different from embodiment 1 in that:
the step (d) is: adding the Chinese chestnut coarse powder obtained in the step (c) into high-quality high-gluten flour according to the proportion of 5 wt%, and adding water accounting for 50% of the mass fraction of the powder; according to the mass fraction of the chestnut coarse powder, 0.03 percent of soyasaponin BB and 0.3 percent of jujube polysaccharide are mixed, pressed into pieces and cut into strips to prepare the fresh chestnut powder coarse powder noodles.
Example 5
Preparation method of fresh noodles containing semen Castaneae powder
The present embodiment is different from embodiment 2 in that:
the step (d) is: adding the high-energy nano impact chestnut powder obtained in the step (c) into high-quality high-gluten flour according to the proportion of 20 wt%, and adding water accounting for 50% of the mass fraction of the powder; according to the mass fraction of the high-energy nano impact grinding chestnut powder, 0.03 percent of soybean saponin BB and 0.3 percent of jujube polysaccharide are subjected to dough kneading, tabletting and slitting to obtain the fresh high-energy nano impact grinding chestnut powder.
Example 6
Preparation method of fresh noodles containing semen Castaneae powder
The present embodiment is different from embodiment 3 in that:
the step (d) is: adding the jet-milled chestnut powder obtained in the step (c) into high-quality high-gluten flour according to the proportion of 5 wt%, and adding water accounting for 50% of the mass fraction of the powder; the soybean saponin BB accounting for 0.03 percent of the mass fraction of the Chinese chestnut powder and the jujube polysaccharide accounting for 0.3 percent of the mass fraction of the Chinese chestnut powder are crushed by air flow, and the fresh Chinese chestnut powder is prepared by kneading, tabletting and slitting.
Example 7
Preparation method of fresh noodles containing semen Castaneae powder
The present embodiment is different from embodiment 2 in that:
in the step (c), grinding media comprise zirconia balls, sodium alginate and D-sodium erythorbate, wherein the amount of the sodium alginate is 3% of the weight of the Chinese chestnut coarse powder, and the amount of the D-sodium erythorbate is 2% of the Chinese chestnut coarse powder;
the step (d) is: adding the high-energy nano impact chestnut powder obtained in the step (c) into high-quality high-gluten flour according to the proportion of 20 wt%, and adding water accounting for 50% of the mass fraction of the powder; the fresh high-energy nanometer impact chestnut flour noodles are prepared by kneading, tabletting and slitting.
Example 8
Preparation method of fresh noodles containing semen Castaneae powder
The present embodiment is different from embodiment 2 in that:
in the step (c), grinding media comprise zirconia balls, sodium alginate and D-sodium erythorbate, wherein the amount of the sodium alginate is 3% of the weight of the Chinese chestnut coarse powder, and the amount of the D-sodium erythorbate is 2% of the Chinese chestnut coarse powder;
the step (d) is: adding the high-energy nano impact chestnut powder obtained in the step (c) into high-quality high-gluten flour according to the proportion of 20 wt%, and adding water accounting for 50% of the mass fraction of the powder; according to the mass fraction of the high-energy nano impact grinding chestnut powder, 0.03 percent of soybean saponin BB and 0.3 percent of jujube polysaccharide are subjected to dough kneading, tabletting and slitting to obtain the fresh high-energy nano impact grinding chestnut powder.
Comparative example 1
Preparation method of fresh noodles containing semen Castaneae powder
This comparative example differs from example 4 in that no jujube polysaccharide is added in step (d).
Comparative example 2
Preparation method of fresh noodles containing semen Castaneae powder
This comparative example differs from example 5 in that no jujube polysaccharide is added in step (d).
Comparative example 3
Preparation method of fresh noodles containing semen Castaneae powder
This comparative example differs from example 6 in that no jujube polysaccharide is added in step (d).
Comparative example 4
Preparation method of fresh noodles containing semen Castaneae powder
This comparative example differs from example 4 in that no soybean saponin BB was added in step (d).
Comparative example 5
Preparation method of fresh noodles containing semen Castaneae powder
This comparative example differs from example 5 in that no soybean saponin BB was added in step (d).
Comparative example 6
Preparation method of fresh noodles containing semen Castaneae powder
This comparative example differs from example 6 in that no soybean saponin BB was added in step (d).
Comparative example 7
Preparation method of fresh noodles containing semen Castaneae powder
This comparative example differs from example 2 in that:
in the step (c), grinding media comprise zirconia balls and sodium alginate, wherein the amount of the sodium alginate is 3 percent of the weight of the Chinese chestnut coarse powder.
Comparative example 8
Preparation method of fresh noodles containing semen Castaneae powder
This comparative example differs from example 2 in that:
in the step (c), grinding media comprise zirconia balls and D-sodium erythorbate, wherein the dosage of the D-sodium erythorbate is 2% of the chestnut coarse powder.
Comparative example 9
Preparation method of fresh noodles containing semen Castaneae powder
The present embodiment is different from embodiment 2 in that:
in the step (c), grinding media comprise zirconia balls, sodium alginate and D-sodium erythorbate, wherein the dosage of the sodium alginate is 3% of the weight of the Chinese chestnut coarse powder, and the dosage of the D-sodium erythorbate is 2% of the high-energy nano impact grinding Chinese chestnut powder.
The step (d) is: adding the high-energy nano impact grinding chestnut powder obtained in the step (c) (wherein sodium alginate and D-sodium erythorbate are added, the amount of the sodium alginate is 3% of the weight of the chestnut coarse powder, and the amount of the D-sodium erythorbate is 2% of the chestnut coarse powder) into high-quality high-gluten flour according to the proportion of 20 wt%, and adding water accounting for 50% of the mass fraction of the powder; according to the mass fraction of the high-energy nano impact grinding chestnut powder, 0.03 percent of soyasaponin BB and 0.3 percent of jujube polysaccharide are subjected to dough kneading, tabletting and slitting to obtain the fresh high-energy nano impact grinding chestnut powder noodles.
Test example 1
Measurement of particle size of chestnut powder
The particle size measurements were carried out in dry mode using a micro laser particle sizer on the different chestnut flours used in step (d) in examples 2, 3, 7 and comparative examples 2, 5, 7, 8, 9, and 3 measurements were taken for each sample as an average. The measurement results are shown in Table 1.
TABLE 1 particle size of chestnut flour
Figure BDA0003456122180000071
Figure BDA0003456122180000081
As is clear from Table 1, in comparative example 7 and comparative example 9, sodium alginate and D-sodium erythorbate as milling media remained in the chestnut powder, and slightly affected the average particle size of the chestnut powder. Comparing examples 2 and 3, the average particle size of the chestnut flour pulverized by the air flow pulverizer is lower than that of the chestnut flour pulverized by the high-energy nano impact mill, and the pulverizing effect is slightly better; in example 7, when the chestnut powder is pulverized after zirconia balls, sodium alginate and D-sodium erythorbate are used as the pulverizing media, the average particle size is significantly reduced and smaller than that of the chestnut powder pulverized by the jet mill; the grinding effect is better when sodium alginate and D-sodium erythorbate are added as grinding media; and comparing examples 2 and 7 with comparative examples 7 and 8, it can be seen that the average particle size of the pulverized chestnut powder is slightly reduced but the reduction range is small compared with the case where only zirconia balls are used as milling media, and only sodium alginate and zirconia balls or sodium D-isoascorbate and zirconia balls are used as milling media, which indicates that the effect of reducing the particle size is better when sodium alginate, sodium D-isoascorbate and zirconia balls are used as milling media.
Test example 3
Measurement of cooking characteristics of fresh noodle
The fresh noodles obtained in examples 1 to 8 and comparative examples 1 to 9 were selected as samples and the cooking characteristics were measured. Wherein the fresh noodles of the chestnut flour prepared in the examples 1, 2 and 3 are shown in figure 1.
1. Water absorption measurement
Weighing and recording fresh sample noodles, then putting into boiling deionized water for cooking, and keeping the deionized water slightly boiling in the whole process; cooking until white core in the fresh noodles just disappears, taking out the fresh noodles, and cooling with cold water; after cooling, absorbing the fresh surface moisture, weighing, calculating the water absorption rate,
water absorption (%) - (weight after cooking-weight before cooking)/weight before cooking × 100%.
2. Determination of cooking loss Rate
Weighing fresh sample noodlesAnd record m1Then, putting the mixture into 500mL of boiling deionized water for cooking, and keeping the deionized water slightly boiling in the whole process; cooking until white cores in the fresh noodles just disappear, fishing out the fresh noodles, and measuring the water absorption w according to the method in the '1'; standing and cooling the rest flour soup after cooking the flour, and then fixing the volume to 500 mL; weighing beaker and recording m2Pouring the flour soup into a beaker after the volume is fixed, steaming to remove all water and thoroughly drying, weighing m again3And calculating the loss rate of the cooking,
cooking loss ratio (%) - (m)3-m2)/m1(1-w)×100％。
The results of the water absorption and the cooking loss are shown in tables 2, 3 and 4.
TABLE 2 example 1 boiling characteristics of fresh chestnut flour
Figure BDA0003456122180000082
Figure BDA0003456122180000091
As is clear from Table 2, when the ratio of the added chestnut coarse powder was 5 wt%, the lowest cooking loss rate of the fresh mixed flour was 5.62%, and therefore, 5% of the ordinary pulverized chestnut flour was selected as the optimum amount.
TABLE 3 example 2 boiling characteristics of fresh chestnut flour
Figure BDA0003456122180000092
As can be seen from Table 3, when the ratio of the added high-energy nano impact-milled chestnut powder is 20 wt%, the lowest cooking loss rate of the fresh mixed powder is 6.07%, and therefore, 20 wt% of the high-energy nano impact-milled chestnut powder is the optimum added amount.
TABLE 4 example 3 boiling characteristics of fresh chestnut flour
Figure BDA0003456122180000093
As is clear from Table 4, when the addition ratio of the jet-milled chestnut powder was 5 wt%, the cooking loss rate of the fresh mixed flour was 4.70% at the lowest, and therefore, 5 wt% of the jet-milled chestnut powder was the most preferable.
TABLE 5 cooking characteristics of fresh chestnut flour
Sample (I) Water absorption (%) Cooking loss (%)
Example 1(5 wt%) 77.22±3.52b 5.62±0.12c
Example 2(20 wt%) 86.74±4.72bc 6.07±0.66c
Example 3(5 wt%) 81.78±1.08ab 4.70±0.38c
Example 4 80.15±2.31bc 5.27±0.32c
Example 5 87.24±2.07bc 5.74±0.15c
Example 6 82.55±1.03ab 4.36±0.27c
Example 7 87.23±1.73b 5.72±0.17c
Example 8 87.79±2.02bc 5.31±0.21c
Comparative example 1 78.26±2.22bc 5.77±0.65c
Comparative example 2 87.33±1.94bc 5.94±0.44c
Comparative example 3 80.25±2.13ab 5.09±0.65c
Comparative example 4 75.29±3.20ab 5.58±0.72c
Comparative example 5 83.10±1.91ab 5.92±0.39c
Comparative example 6 79.58±2.25bc 4.74±0.21c
Comparative example 7 87.01±1.44bc 4.82±0.54c
Comparative example 8 86.94±3.23ab 4.80±0.48c
Comparative example 9 87.39±1.95bc 4.77±0.23c
The cooking characteristic is a quality which can be seen before consumers eat fresh noodles, and is mainly represented by the appearance of the noodles after cooking and the turbidity degree of noodle soup; the higher the water absorption of the fresh noodle is, the better the swelling is, and on the premise that the internal structure of the fresh noodle is well maintained, the smoother the surface and the better the elasticity of the fresh noodle after cooking with the higher water absorption are; the lower the boiling loss rate is, the tighter the internal structure of the fresh noodle is, and the lower the turbidity of the soup after boiling is.
As is clear from Table 5, in comparative examples 2 and 7 and comparative examples 7, 8 and 9, sodium alginate and D-sodium erythorbate as grinding media remained in the chestnut powder, and slightly increased the water absorption of the fresh surface of the chestnut powder; comparative examples 1 to 6 show that the addition of the soyasaponin BB and the jujube polysaccharide slightly improves the water absorption of the fresh chestnut powder noodles, and obviously reduces the cooking loss rate of the fresh chestnut powder noodles; comparing examples 4-6 with comparative examples 1-6, it is found that the water absorption of fresh chestnut flour is slightly reduced by adding only soyasaponin BB, and the cooking loss rate of fresh chestnut flour may be increased; the water absorption rate and the cooking loss rate of the fresh surfaces of the chestnut powder can be reduced only by adding the jujube polysaccharide.
Test example 4
Sensory evaluation of fresh noodles
Randomly selecting 10 volunteers to evaluate the fresh noodles of the chestnut powder prepared in the examples 1-6 and the comparative examples 1-6, wherein the fresh noodles of the chestnut powder to be evaluated are added with 20 wt% of the chestnut powder; the evaluation items are appearance, taste and flavor, wherein the appearance is the appearance of the fresh chestnut powder before cooking, and the taste and flavor are the taste and flavor of the fresh chestnut powder after cooking. The evaluation results were counted and summarized, and the results are shown in table 6.
TABLE 6 sensory evaluation results of fresh chestnut powder noodles
Fresh noodles Outer shape Taste of the product Flavor (I) and flavor (II)
Example 1 Is smoother Rough and sticky teeth Fresh chestnut flavor
Example 2 Is smooth and smooth Comfortable and non-stick tooth Fresh chestnut flavor
Example 3 Is smooth and smooth Comfortable and tasty Fragrant chestnut flavor
Example 4 Is smooth and smooth Comfortable and tasty Fresh chestnut flavor
Example 5 Is smooth and smooth Comfortable and tasty Rich chestnut flavor
Example 6 Is smooth and smooth Comfortable and tasty Fragrant chestnut flavor
Comparative example 1 Is smoother Rough and sticky teeth Fresh chestnut flavor
Comparative example 2 Is smooth and smooth General, sticky teeth Fresh chestnut flavor
Comparison ofExample 3 Is smooth and smooth General, sticky teeth Fragrant chestnut flavor
Comparative example 4 Is smoother Rough and sticky teeth Fresh chestnut flavor
Comparative example 5 Is smooth and smooth Comfortable and non-stick tooth Fresh chestnut flavor
Comparative example 6 Is smooth and smooth Comfortable and non-stick tooth Fragrant chestnut flavor
As can be seen from Table 6, comparing the shapes of the fresh surfaces of the chestnut powders, the shapes of the fresh surfaces of the chestnut powders prepared in the example 1, the comparative example 1 and the comparative example 4 are slightly inferior to those of the fresh surfaces of the chestnut powders of other groups, which is probably because the chestnut powders are prepared by crushing with a common multifunctional high-speed crusher and have larger particle size; the chestnut powder used in the example 4 is also prepared by crushing with a common multifunctional high-speed crusher, and the surface of the fresh noodles is smooth, which indicates that the addition of the soyasaponin BB and the jujube polysaccharide can make the surface of the fresh noodles of the chestnut powder smoother.
Comparing the mouthfeel of the fresh chestnut powder noodles, the mouthfeel of the fresh chestnut powder noodles prepared in example 3 is better than that of the fresh chestnut powder noodles prepared in examples 1 and 2, which is probably because the granularity of the chestnut powder used in example 3 is smaller; although the fresh chestnut powder noodles prepared in the examples 4, 5 and 6 use the chestnut powder with different particle sizes, the taste is the same and better than that of the fresh chestnut powder noodles except the fresh chestnut powder noodles prepared in the example 6, which shows that the taste of the fresh chestnut powder noodles can be improved by adding the soyasaponin BB and the jujube polysaccharide; the comparative examples 1, 2 and 3 show the mouth feel of sticking teeth, which shows that when only the soybean saponin BB is added, the fresh surfaces of the chestnut powder stick teeth even if the addition amount is small, so that the mouth feel is influenced; as can be seen from comparative examples 4, 5 and 6, the taste of the fresh chestnut powder can not be obviously improved only by adding the jujube polysaccharide,
comparing the flavor of the fresh noodles of the chestnut powder, the flavor of the fresh noodles of the chestnut powder is mainly influenced by the granularity of the chestnut powder, wherein the granularity of the chestnut powder used in the example 5 is the smallest, so the chestnut powder has a strong chestnut flavor, and the chestnut powder particles used in the examples 5 and 6 and the comparative examples 5 and 6 have a fragrant chestnut flavor; the addition of the soyasaponin BB and the Chinese date polysaccharide does not obviously influence the flavor of the fresh Chinese chestnut powder noodles.
The influence of the addition of the soyasaponin BB and the jujube polysaccharide on the cooking characteristics of the fresh chestnut powder noodles can be the reason for changing the taste and the appearance of the fresh chestnut powder noodles.
Conventional operations in the operation steps of the present invention are well known to those skilled in the art and will not be described herein.
The embodiments described above are intended to illustrate the technical solutions of the present invention in detail, and it should be understood that the above-mentioned embodiments are only specific embodiments of the present invention, and are not intended to limit the present invention, and any modification, supplement or similar substitution made within the scope of the principles of the present invention should be included in the protection scope of the present invention.

Claims (9)

1. The preparation method of the fresh Chinese chestnut powder by the high-energy nano impact mill and the airflow pulverization is characterized by comprising the steps of preprocessing Chinese chestnuts; preparing chestnut coarse powder; preparing high-energy nano impact grinding chestnut powder; preparing jet-milled chestnut flour; preparing fresh chestnut powder noodles; wherein, the high-energy nanometer impact grinding chestnut powder is prepared by using zirconia balls as grinding media.
2. The preparation method of claim 1, wherein the step of the chestnut pre-processing comprises: fresh Chinese chestnut slices are selected and freeze-dried to obtain the dry Chinese chestnut slices.
3. The method according to claim 1, wherein the high-energy nano-impact milled chestnut powder is prepared by using sodium alginate, sodium D-isoascorbate and zirconia balls as a grinding medium.
4. The method of claim 2, wherein the sodium alginate and the sodium D-isoascorbate are used in an amount of 2-5% and 1-3% by weight of the chestnut meal.
5. The method according to claim 3 or 4, wherein the high energy nano impact milled chestnut flour has a particle size of less than 5.5 μm.
6. The method of claim 1, wherein the step of preparing the chestnut meal comprises: crushing the dried Chinese chestnut pieces by using a high-speed crusher.
7. The method according to claim 1, wherein the step of preparing the high energy nano impact milled chestnut flour comprises: pulverizing coarse powder of semen Castaneae with high-energy nanometer impact mill; the method for preparing jet-milled chestnut powder comprises the following steps: pulverizing semen Castaneae coarse powder with jet mill.
8. The method according to claim 1, wherein the step of preparing fresh chestnut flour comprises: adding the chestnut coarse powder and/or the high-energy nano impact chestnut powder and/or the air flow crushing chestnut powder prepared by the preparation method of any one of claims 1 to 7 into flour.
9. The method according to claim 8, wherein the chestnut coarse powder or the high energy nano impact milled chestnut powder or the jet milled chestnut powder is added in an amount of 1 to 30 wt%.
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