CN118077844A - Low-sodium traditional fermented fine dried noodles and preparation method thereof - Google Patents
Low-sodium traditional fermented fine dried noodles and preparation method thereof Download PDFInfo
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 123
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- Noodles (AREA)
Abstract
The invention provides low-sodium traditional fermented fine dried noodles and a preparation method thereof, and belongs to the technical field of food processing. The low-sodium fermented fine dried noodles provided by the invention comprise: flour, sodium chloride, potassium chloride, egg white powder and water. According to the invention, proper potassium chloride and egg white powder are added to replace part of sodium chloride in the traditional fermented fine dried noodles, so that the disulfide bond content, stretching and texture characteristics of the dough are improved, the diameter and sodium content of the noodles are reduced, the texture characteristics, elasticity and taste score of the fine dried noodles are improved, and the quality of the fine dried noodles is even better than that of the traditional fine dried noodles. The low-sodium fermented fine dried noodles take flour as a reference, the addition amount of sodium chloride is 3.8% -5%, and the addition amount of potassium chloride is 2.3% -3%, so that the dietary structure of high sodium and low potassium in the modern society is improved, meanwhile, egg white powder is added, the protein content in the fine dried noodles is increased, the lack of lysine in flour products is made up, and the integral salt content of the fine dried noodles is reduced.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to low-sodium traditional fermented fine dried noodles and a preparation method thereof.
Background
The Sachuan Zhong Jiang Kongxin dried noodles have long history, are straight and straight, are thin like silk, are popular with consumers, are rated as local high-quality special foods for a plurality of times, and are typical representatives of the traditional manually fermented noodles. However, the production of the dried noodles is limited by temperature and humidity, and the production time is long, and the dried noodles are easy to rancidity and deteriorate, so that a large amount of sodium chloride (more than or equal to 10 percent) is added in the production process of the dried noodles in Zhongjiang, so that the growth of mixed bacteria is inhibited, the stretching property of the dough is improved, the sodium content in the finished noodles is higher, and the dried noodles are also an important reason for preventing the development of the hollow dried noodles compared with the modern healthy low-sodium diet.
Potassium chloride and sodium chloride are similar in nature and have natural salty taste, and are considered to be safe food additives, and are good salt substitutes. The world health organization recommends that the daily sodium chloride intake should be less than 5g and that the recommended potassium intake be 3.5g per day, then the daily intake of potassium chloride can be up to 6.9g. There have been studies to date showing that potassium chloride can provide similar technical functions in dough as sodium chloride, such as increasing dough strength, inhibiting microbial growth and improving the texture of flour foods; potassium chloride effectively alters gluten microstructure and physicochemical properties in a manner very similar to sodium chloride, without affecting the quality of dough and bread; the microstructure of the potassium chloride treated dough is closer to that of the sodium chloride treated dough and the effect of potassium ions on the large deformation rheology of the dough and gluten sample in the different cations is similar to that of sodium ions, including stretchability and stretch resistance, and similar strain hardening behavior; furthermore, it has been found by researchers that anions have a more pronounced effect on gluten structure than cations, probably due to the fact that anions bind positively charged amino acid residues by shielding electrostatic repulsion, thus forming hydrogen bonds. In combination with previous research results, anions have been shown to be important in determining the structure and function of gluten and wheat flour dough. Thus, chloride ions in sodium chloride are not easily replaced by other anions in sodium salts, and sodium chloride may be replaced by other cations of chloride salts, particularly potassium ions. However, studies have shown that there are limitations in the use of inorganic salts, and according to previous studies reports, the partial replacement of sodium chloride with inorganic salts (e.g. potassium chloride) has been limited to concentrations between 20% and 30%. Otherwise, higher percentages may result in bitter and metallic feel, thereby negatively impacting consumer acceptance of the product.
Egg white powder is prepared from fresh eggs serving as raw materials and containing various amino acids necessary for human bodies through a plurality of continuous processes, so that the transportation space is reduced, the transportation cost is reduced, bacteria are not easy to breed in the process of storage and transportation, and the egg white powder is an optimal substitute for the fresh eggs and is used for improving the quality of flour products by a plurality of students. At present, research at home and abroad mainly focuses on the influence of egg white powder on the physical properties of flour products such as bread, cakes and the like, but the research report on the influence of egg white powder on fermented and drawn fine dried noodle dough and noodles is rare. Therefore, the invention is based on the research basis of the former scholars, replaces partial sodium chloride with potassium chloride, reduces sodium salt content, increases potassium intake, and finally adds egg white powder to reduce the salt content in the whole fine dried noodles, thereby improving the processing characteristics of the traditional fermented fine dried noodles.
Disclosure of Invention
In view of the above, the invention aims to provide a low-sodium traditional fermented fine dried noodles and a preparation method thereof, and potassium chloride and egg white powder are used for replacing sodium chloride, so that the overall salt content of the fine dried noodles is reduced, and the quality of dough and noodles of the traditional fine dried noodles can be even improved.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides low-sodium traditional fermented fine dried noodles, which comprise the following raw materials in parts by weight: 450-550 parts of flour, 12.5-25 parts of sodium chloride, 7.5-15 parts of potassium chloride, 0-5 parts of egg white powder and 200-300 parts of water.
Preferably, the preparation method of the egg white powder comprises the following steps: heating egg white, pre-freezing, and vacuum freeze drying to obtain the egg white powder.
Preferably, the heating temperature is 50-60 ℃ and the time is 80-100 min.
Preferably, the prefreezing temperature is-25 to-15 ℃ and the time is 1.5 to 2.5 hours.
Preferably, the temperature of the vacuum freeze drying is-70 to-80 ℃ and the time is 45 to 50 hours.
The invention also provides a preparation method of the low-sodium traditional fermented fine dried noodles, which comprises the following steps: dissolving sodium chloride and potassium chloride in water, mixing with flour and egg white powder, kneading until the surface is smooth, fermenting, coiling large strips, coiling middle strips, coiling small strips, feeding sticks, airing and cutting to obtain the low-sodium traditional fermented fine dried noodles; the diameter of the large strip is 4.5-5.5 cm, the diameter of the middle strip is 2.5-3.5 cm, and the diameter of the small strip is 0.5-1.5 cm.
Preferably, the fermentation time is 25-35 min.
Preferably, the large and middle strips are fermented in the process of making small strips, the fermentation time of the large strips is 1.5-2.5 h, the fermentation time of the middle strips is 3.5-4.5 h, and the fermentation time of the small strips is 1.5-2.5 h.
Preferably, the upper stick comprises: winding the small strips on two wood sticks, sealing and fermenting for 2.5-3.5 hours, stretching the noodles to 45-55 cm, and sealing and fermenting for 2.5-3.5 hours.
Preferably, the sunning face comprises: stretching the noodles on the upper stick, and naturally air-drying outdoors.
Compared with the prior art, the invention has the following beneficial effects:
The sodium chloride content of the traditional fermented fine dried noodles reaches 10-13%, which is far beyond the sodium chloride content of other noodle products, and hidden danger is caused to the health of consumers. The invention provides low-sodium fermented fine dried noodles, which partially replace sodium chloride in the traditional fermented fine dried noodles by adding proper potassium chloride and egg white powder, improve disulfide bond content, stretching and texture characteristics of dough, reduce the diameter of noodles, improve texture characteristics and sensory scores of the fine dried noodles, and achieve the quality even exceeding that of the traditional fine dried noodles. According to the low-sodium fermented fine dried noodles disclosed by the invention, flour is taken as a reference, 3.8% -5% of sodium chloride and 2.3-3% of potassium chloride are added, so that the sodium content in the fine dried noodles is reduced, no bitter taste and metallic taste of the fine dried noodles are found by sensory evaluation, the salty taste is reduced, and the taste score is improved. The method improves the dietary structure of high sodium and low potassium in the modern society, and simultaneously adds egg white powder, increases the protein content in the dried noodles, compensates for the missing lysine in the flour products, and reduces the integral salt content of the dried noodles.
Drawings
FIG. 1 is a graph showing the effect of potassium chloride, egg white powder instead of sodium chloride on free sulfhydryl groups, total sulfhydryl groups and disulfide bonds in dough of the present invention;
FIG. 2 shows the effect of potassium chloride, egg white powder instead of sodium chloride on the secondary structure of protein in dough according to the present invention;
FIG. 3 is a graph showing the effect of potassium chloride, egg white powder instead of sodium chloride on dough rheological properties in accordance with the present invention;
FIG. 4 is a graph showing the effect of potassium chloride, egg white powder instead of sodium chloride on the stretching characteristics of dough according to the present invention;
FIG. 5 is a graph showing the effect of potassium chloride, egg white powder instead of sodium chloride on the microstructure of dough according to the present invention;
FIG. 6 is a graph showing the effect of potassium chloride, egg white powder instead of sodium chloride on the cooking properties of a dough strip according to the present invention;
FIG. 7 shows the effect of potassium chloride, egg white powder instead of sodium chloride on the texture of the dough strips according to the present invention;
fig. 8 is a schematic diagram showing the overall effect of potassium chloride, egg white powder instead of sodium chloride on dough and fine dried noodles quality according to the present invention.
Detailed Description
The invention provides low-sodium traditional fermented fine dried noodles, which comprise the following raw materials in parts by weight: 450-550 parts of flour, 12.5-25 parts of sodium chloride, 7.5-15 parts of potassium chloride, 0-5 parts of egg white powder and 200-300 parts of water.
The low-sodium traditional fermented fine dried noodles disclosed by the invention preferably comprise the following raw materials in parts by weight: 500 parts of flour, 18.75 parts of sodium chloride, 11.25 parts of potassium chloride, 2.5 parts of egg white powder and 265 parts of water.
The preparation method of the egg white powder preferably comprises the following steps: heating egg white, pre-freezing, and vacuum freeze drying to obtain the egg white powder. The heating temperature is preferably 50-60 ℃, more preferably 55 ℃, and the time is preferably 80-100 min, more preferably 90min; the prefreezing temperature is preferably-25 to-15 ℃, more preferably-20 ℃, and the time is preferably 1.5 to 2.5 hours, more preferably 2 hours; the temperature of the vacuum freeze drying is preferably-70 to-80 ℃, more preferably-80 ℃, and the time is preferably 45 to 50 hours, more preferably 48 hours. Many researches report that the functional characteristics of egg white powder are closely related to a drying process, the egg white is heated unevenly by microwaves so as to influence the quality of a final product, the egg white powder is seriously denatured by the temperature which rises instantly during spray drying, and the vacuum freeze drying adopted by the invention is carried out at low temperature and low pressure, so that the nutritional ingredients of the egg white can be effectively reserved, and the processing characteristics and the functional characteristics of protein are maintained.
The potassium chloride is taken as a natural food additive and is a very promising salt substitute, and the sodium chloride with the same proportion is replaced by adding the potassium chloride, so that the sodium salt content is reduced and the potassium salt content is improved; the protein in the egg white powder can increase the extensibility of the dough and improve the processing characteristics of the noodles. According to the invention, the potassium chloride and the egg white powder replace part of sodium chloride, so that a synergistic effect is exerted in the process of preparing the dried noodles, the total salt content of the dried noodles is reduced, and the quality of the traditional dried noodle dough and noodle is even better than that of the traditional dried noodle dough.
The invention also provides a preparation method of the low-sodium traditional fermented fine dried noodles, which comprises the following steps: dissolving sodium chloride and potassium chloride in water, mixing with flour and egg white powder, kneading until the surface is smooth, fermenting, coiling large strips, coiling middle strips, coiling small strips, feeding sticks, airing and cutting to obtain the low-sodium traditional fermented fine dried noodles; the diameter of the large strip is 4.5-5.5 cm, the diameter of the middle strip is 2.5-3.5 cm, and the diameter of the small strip is 0.5-1.5 cm.
The preparation of fermented and drawn noodles comprises the steps of continuously stretching a large strip (with the diameter of about 5 cm), a middle strip (with the diameter of about 3 cm) and a small strip (with the diameter of about 1 cm) of a dish and drawing after being put on a stick, standing, sealing and fermenting dough after each stretching, gradually reducing the diameter of the dough, and finally forming noodles with the diameter of about 1mm, wherein the noodles are thin like silk, straight and through stem, and micropores are formed in the noodles due to repeated fermentation. The cooked dried noodles are not easy to paste soup, are not easy to break, are chewy than common noodles, and probably because the gluten protein structure in the dough is tighter due to long-time fermentation and drawing under the action of high-concentration sodium chloride, and the starch is wrapped more tightly, so that the texture characteristics and cooking quality of the dried noodles are enhanced.
The fermentation time of the present invention is preferably 25 to 35 minutes, more preferably 30 minutes.
The large and middle strips and small strips are fermented in the process of the invention, the fermentation time of the large strip is preferably 1.5-2.5 h, more preferably 2h, the fermentation time of the middle strip is preferably 3.5-4.5 h, more preferably 4h, and the fermentation time of the small strip is preferably 1.5-2.5 h, more preferably 2h.
The upper stick of the present invention preferably comprises: winding the small strips on two wood sticks, sealing and fermenting for 2.5-3.5 hours, stretching the noodles to 45-55 cm, and sealing and fermenting for 2.5-3.5 hours; more preferably, the method comprises: wrapping the strips on two wood sticks, sealing and fermenting for 3h, stretching the noodles to 50cm, and sealing and fermenting for 3h.
The sun-dried noodles of the present invention preferably comprise: stretching the noodles on the upper stick, and naturally air-drying outdoors.
The technical solutions of the present invention will be clearly and completely described in the following in connection with the embodiments of the present invention. It will be apparent that the described embodiments are only some, but not all, embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
In the following examples and comparative examples, conventional methods are used unless otherwise specified.
Materials, reagents and the like used in the examples described below are commercially available unless otherwise specified.
The flour in the raw materials is purchased from Shandong Luwang group Co., ltd; sodium chloride was purchased from Sichuan salt manufacturing Limited company; potassium chloride was purchased from Jiangsu Koronto food ingredients Co., ltd; eggs are commercially available.
Examples and comparative examples electronic thermostat water bath (DZKW-4) was used in the apparatus: beijing Zhongxing Wei industry instruments Co., ltd; vacuum freeze dryer (FD-1A-80): beijing Bo Yikang laboratory instruments Co., ltd.
Example 1
Low sodium fermented fine dried noodles (ES 6)
Preparation of egg white powder: cleaning fresh egg, drying shell, separating yolk from egg white, removing lacing, heating and sterilizing egg white at 55deg.C for 90min, pre-freezing at-20deg.C for 2 hr, and freeze drying at-70-80deg.C for 48 hr.
Raw materials: 500g of flour, 18.75g of sodium chloride, 11.25g of potassium chloride, 2.5g of egg white powder and 265g of water are weighed.
The preparation method of the low-sodium fermented fine dried noodles (ES 6) comprises the following steps:
1. dough kneading: dissolving sodium chloride and potassium chloride in water, mixing with flour and egg white powder, kneading until the surface of dough is smooth, and fermenting for 30min.
2. Large strip of disc: kneading dough into long strips with the diameter of about 5cm, putting into a basin, brushing edible oil on the surface, and sealing and fermenting for 2 hours.
3. Strip in the dish: repeatedly kneading and elongating the large strips to obtain middle strips with the diameter of about 3cm, putting the middle strips into a basin, brushing edible oil on the surfaces of the middle strips, and sealing and fermenting for 2 hours.
4. Small strips of discs: repeatedly kneading and elongating the middle strip to obtain small strips with the diameter of about 1cm, uniformly dusting, putting into a basin, and sealing and fermenting for 4 hours.
5. Upper stick: winding the small strips on two wood sticks, fixing one end, and sealing and fermenting for 3h. Taking out the stretched noodles to about 50cm, fixing one end, and sealing and fermenting for 2h.
6. Sunning face: taking out the noodles, fixing one end, repeatedly stretching the other end to 150-200cm, fixing the upper and lower ends, and naturally air-drying outdoors.
7. Cutting: discarding the noodles with thick ends, cutting the middle part into about 20cm, packaging, sealing, and preserving in shade and dry place.
Example 2
Low sodium fermented fine dried noodles (ES 7)
The specific embodiment is the same as in example 1, except that the raw materials are: 500g of flour, 22g of sodium chloride, 13g of potassium chloride, 2.5g of egg white powder and 265g of water.
Example 3
Low sodium fermented fine dried noodles (ES 5)
The specific embodiment is the same as in example 1, except that the raw materials are: 500g of flour, 15.63g of sodium chloride, 9.38g of potassium chloride, 2.5g of egg white powder and 265g of water.
Example 4
Low sodium fermented fine dried noodles (ES 4)
The specific embodiment is the same as in example 1, except that the raw materials are: 500g of flour, 12.5g of sodium chloride, 7.5g of potassium chloride, 2.5g of egg white powder and 265g of water.
Example 5
Salt mixing group: low sodium fermented fine dried noodles (S8)
The specific embodiment is the same as in example 1, except that the raw materials are: 500g of flour, 25g of sodium chloride, 15g of potassium chloride and 265g of water.
Comparative example 1
Control group: traditional fermented fine dried noodles (C)
The specific embodiment is the same as in example 1, except that the raw materials are: 500g of flour, 50g of sodium chloride and 265g of water.
Experimental example 1
Pre-experiment
The four additives of potassium carbonate, phosphate, potassium chloride and egg white powder are selected to replace sodium chloride in the traditional fermented fine dried noodles (C) in comparative example 1, and the preparation method is the same as that in comparative example 1.
Potassium carbonate group raw material: 500g of flour, 2.5g of potassium carbonate, 37.5g of sodium chloride and 265g of water;
Phosphate group raw materials: 500g of flour, 2.5g of phosphate, 37.5g of sodium chloride and 265g of water;
potassium chloride group raw material: 500g of flour, 20g of potassium chloride, 20g of sodium chloride and 265g of water;
egg white powder group raw materials: 500g of flour, 5g of egg white powder, 20g of potassium chloride, 20g of sodium chloride and 265g of water.
Because of the special nature of the traditional fermented fine dried noodles manufacturing process, phosphate cannot be stretched in the process of making noodles, the stretching property of dough cannot be improved after potassium carbonate is fermented on noodles, and the noodles are yellow-green due to the addition of the potassium carbonate. The traditional fermented dried noodles can be successfully manufactured only after potassium chloride replaces sodium chloride, the dough property is improved, the quality of the dried noodles is improved, and the appearance evaluation shows that no bitter taste and no metallic taste exist in the dried noodles. The addition of egg white powder, although not significantly improving the quality of dough and dried noodles compared with the potassium chloride group, significantly improves the stretching property of the dough, which is beneficial to the improvement of the processing property of the traditional fermented dried noodles. Therefore, the raw materials for preparing the subsequent low-sodium fermented fine dried noodles are potassium chloride and egg white powder.
Experimental example 2
Dough index detection
The doughs of examples 1-5 and comparative example 1 were taken at the end of the strip fermentation, the content of free thiol groups, total thiol groups and disulfide bonds in the doughs were measured, and the secondary structure, rheological properties, texture, stretching properties and microstructure of the proteins were examined, and the specific results are shown in fig. 1-5 and table 1.
Wherein, the detection method of free sulfhydryl, total sulfhydryl and disulfide bond refers to the method in Ellman's reagent colorimetric method for measuring sulfhydryl and disulfide bond of protein in food;
the detection method of the secondary structure of the protein refers to the method in the research of the infrared spectrum of the secondary structure of the modified wheat gluten;
the method for detecting the rheological property refers to the method in the method of ' influence of potassium carbonate, high static pressure and soybean oil on rheological property of dough ' and action mechanism ';
the method for detecting the texture refers to a method in research on the influence of adding polyphenol extract on the quality of conventional fermented and drawn dried noodles;
The method for detecting the tensile characteristics refers to the method in Effect of ALKALINE SALTS on the qualitycharacteristics ofyellow alkaline noodles;
The method for detecting the microstructure is referred to as a method in Improvement ofnoodle quality: THE EFFECT ofultrasonic onnoodles resting.
TABLE 1 influence of partial substitution of Potassium chloride and egg white powder for sodium chloride on the texture of dough
From the data in table 1, the chewiness and cohesiveness of the ES6 group of dough was significantly higher than the other groups; the hardness and elasticity of the dough of the salt mixing groups S8 and ES6 are equivalent and are obviously higher than those of the dough of the other groups; while the hardness of the ES5 and ES4 group noodles is the lowest, which is significantly lower than the other groups.
From fig. 1, it is seen that the dough disulfide bond content of the mixed salt group S8 and all egg white powder added groups is significantly increased, and both the free thiol and total thiol content are increased, compared to the control group C, wherein the disulfide bond and total thiol content of ES6 is highest. The addition of disulfide bonds helps to stabilize the gluten network structure.
From fig. 2, it follows that there was no significant change in the secondary structure of the protein in the ES7 group of dough compared to the control group C, S8 and ES6, the β -sheet in the ES7 group of dough was significantly reduced, the β -sheet in the ES5 and ES4 group of dough was further reduced, and the β -turn was significantly increased. The increased beta-sheet content contributes to the improved strength and extensibility of the dough. Therefore, the protein secondary structure content of the dough of the S8 group and the ES6 group is approximately the same as that of the dough of the control group C, and the effect of replacing sodium chloride is achieved.
As shown in fig. 3, the elastic modulus (G') and the viscous modulus (G ") of the salt mixture group S8 are preferably the smallest, and the remaining groups are equivalent to each other.
As can be seen from fig. 4, the alternative addition of potassium chloride and egg white powder reduced the stretch breaking force of the dough, while S8, ES7, ES6 and ES5 all significantly increased the stretch distance of the dough, and the stretch distance of the S8 group of dough was greatest, and the ES7, ES6 and ES5 groups were next to, and without significant differences, the stretch breaking force and stretch distance of the ES4 group of dough was smallest.
As can be seen from fig. 5, the starch granules in the S8 group of dough are most tightly packed and the pores between the starch granules and the gluten are small. Next is the dough of ES6 and ES7 groups, with starch granules almost encapsulated in gluten, some Xu Kongxi. In control group C, there were few voids, but the starch portion was exposed. Obvious voids and cracks are seen between the starch particles in the ES5 group dough, whereas very loose "floats" between the gluten proteins in the ES4 group dough, with very obvious gaps between the starch and the gluten proteins.
Experimental example 3
Fine dried noodle index measurement
The fine dried noodles of examples 1 to 5 and comparative example 1 were respectively measured for cooking properties, texture, sensory scores, sodium chloride content and fine dried noodle diameter. The specific results are shown in FIGS. 6 to 7, table 3 and Table 4.
Wherein, the detection method of the cooking property of the fine dried noodles refers to the method in "Rutin as an alternative topartial saltimproves dough structure,microbial communities,and quality traits in traditionalfermented driednoodles";
the method of detecting texture refers to the method in "Insight into the Relationship Between QualityCharacteristics and Major Chemical Components of Chinese TraditionalHand-Stretched DriedNoodles:a Comparative Study";
Sensory testing method refers to the method in Gluten Enhances Cooking, textural, and SensoryProperties ofOatNoodles, and sensory evaluation criteria are shown in table 2;
the detection method of the sodium chloride is GB 5009.42-2016;
the method for detecting the diameter of the dried noodles comprises the following steps: the measurements were made using vernier calipers.
TABLE 2 sensory evaluation Table of dried noodles by conventional fermentation and drawing
TABLE 3 influence of partial substitution of Potassium chloride and egg white powder on the sensory quality of noodles
As shown in table 3, the noodle elasticity and taste scores of the S8, ES7 and ES6 groups were significantly increased, the elasticity of the ES5 and ES4 groups of noodles was significantly decreased, and the appearance and taste of the ES4 group of noodles were the lowest, relative to the control group C.
TABLE 4 content and diameter of sodium chloride in noodles
As shown in Table 4, with the addition of potassium chloride and egg white powder, the amount of sodium chloride added gradually decreased, and the content of sodium chloride actually contained in the final noodle was also gradually decreased, and the content was lower than the amount added, possibly related to the amount added based on the weight of the flour. Compared with the control group C, the diameter of the mixed salt group S8 noodle is obviously reduced, and the diameters of the potassium salt and egg white powder group noodle are further obviously reduced.
As can be seen from fig. 6, the addition of potassium chloride and egg white powder significantly reduced the optimal cooking time of the noodles, the water absorption of the ES6 group of noodles was significantly higher than that of the ES7, ES5 and ES4 groups of noodles, and the cooking loss of the ES5 and ES4 groups of noodles was significantly reduced.
As can be seen from fig. 7, the alternative addition of potassium chloride and egg white powder significantly increased the hardness, chewiness and gumminess of the noodles, but the hardness of the ES4 group, chewiness and gumminess of the ES7 group did not significantly increase as compared to the control group C.
The above experimental results show that the disulfide bond content of the dough is significantly increased, the stretching distance is increased, the breaking force is reduced, and especially the disulfide bond content of example 1 (ES 6) is higher, the stretching distance of example 5 (S8) is the largest, but the stretching distance of example 4 (ES 4) is reduced, the beta-folding ratio of the dough of examples 2 (ES 7), 3 (ES 5) and 4 (ES 4) is relatively lower, compared to other potassium salt and egg white powder groups, and the beta-turning angle of the two is increased, indicating that the ordered structure is reduced. The dough of example 5 (S8) had the best rheological properties and the dough of example 4 (ES 4) had the worst rheological properties. The dough microstructure of examples 3 (ES 5) and 4 (ES 4) was relatively loose, the dough texture index was poor, and the dough texture index of examples 5 (S8) and 1 (ES 6) was best. In addition, the alternative addition of potassium chloride and egg white powder significantly reduced the optimal cooking time, noodle diameter and sodium chloride content of the noodles, improved the hardness, chewiness and cohesiveness of the noodles, and significantly increased the noodle elasticity and taste scores of examples 5 (S8), 2 (ES 7) and 1 (ES 6). These results demonstrate that the potassium chloride and egg white powder of examples 5 (S8) and 1 (ES 6) can partially replace the effect of sodium chloride in conventional fermented fine dried noodles, and the sodium chloride content in the noodles can be reduced to 3.38% -4.5%.
Comparing the dried noodles obtained in examples 1-5 and comparative example 1, it was found that the solution of example 1 was the best proportioning solution, and the dough and dried noodles produced by this proportioning solution had improved properties compared to the control group (comparative example 1), and had better stretching properties, texture properties and sensory scores, which were comparable to the 3% potassium chloride+5% sodium chloride group (example 5); but example 1 further reduced the optimal cooking time, cooking loss rate, noodle diameter and sodium chloride content of the fine dried noodles relative to example 5. Therefore, the formulation of example 1 is the optimal formulation of the above-mentioned formulation, and the noodle prepared by the formulation improves the dough properties, increases the texture characteristics, elasticity and taste score of the noodle, further reduces the diameter of the noodle, improves the cooking quality, and reduces the chloridizing content of the noodle to about 3.38%.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (10)
1. The low-sodium traditional fermented fine dried noodles are characterized by comprising the following raw materials in parts by weight: 450-550 parts of flour, 12.5-25 parts of sodium chloride, 7.5-15 parts of potassium chloride, 0-5 parts of egg white powder and 200-300 parts of water.
2. The low sodium conventional fermented fine dried noodles according to claim 1, wherein the preparation method of the egg white powder comprises: heating egg white, pre-freezing, and vacuum freeze drying to obtain the egg white powder.
3. The low sodium conventional fermented fine dried noodles according to claim 2, wherein the heating temperature is 50 to 60 ℃ for 80 to 100 minutes.
4. The low sodium conventional fermented fine dried noodles according to claim 2, wherein the prefreezing temperature is-25 to-15 ℃ for 1.5 to 2.5 hours.
5. The low sodium conventional fermented fine dried noodles according to claim 2, wherein the vacuum freeze-drying temperature is-70 to-80 ℃ for 45 to 50 hours.
6. A method for preparing low sodium conventionally fermented fine dried noodles according to any one of claims 1 to 5, comprising: dissolving sodium chloride and potassium chloride in water, mixing with flour and egg white powder, kneading until the surface is smooth, fermenting, coiling large strips, coiling middle strips, coiling small strips, feeding sticks, airing and cutting to obtain the low-sodium traditional fermented fine dried noodles; the diameter of the large strip is 4.5-5.5 cm, the diameter of the middle strip is 2.5-3.5 cm, and the diameter of the small strip is 0.5-1.5 cm.
7. The method according to claim 6, wherein the fermentation time is 25 to 35 minutes.
8. The method according to claim 6, wherein the large and medium-sized strips are fermented during the process of producing the small and medium-sized strips, the fermentation time of the large and medium-sized strips is 1.5-2.5 h, the fermentation time of the medium-sized strips is 3.5-4.5 h, and the fermentation time of the small and medium-sized strips is 1.5-2.5 h.
9. The method according to claim 6, wherein the upper roller comprises: winding the small strips on two wood sticks, sealing and fermenting for 2.5-3.5 hours, stretching the noodles to 45-55 cm, and sealing and fermenting for 2.5-3.5 hours.
10. The method of preparing according to claim 6, wherein the sun-dried noodles comprise: stretching the noodles on the upper stick, and naturally air-drying outdoors.
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