Document serial number: 16752272 Release date: 2019-01-2916: 59 Reading: 305 Source: National Knowledge Bureau.
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The invention belongs to the field of food and relates to dried noodles, in particular to whole wheat dried noodles and a preparation method thereof.
Background art:
In recent years, with the increase of people's income, the consumption of flour products of some groups has developed in a finer and whiter direction. In fact, this is a misunderstanding of consumption. According to the authoritative release of General Administration of Quality Supervision, Inspection and Quarantine and China Grain Industry Association, the nutritional value and health care efficacy of coarse grains and normal processed flour and rice (mainly flour, rice and its products) are much higher than those of over-processed white rice and white flour. Excessive pursuit of whiteness and fineness not only wastes a lot of food resources and increases energy consumption, but also contains a lot of nutrients such as vitamins, protein and dietary fiber, which are transferred to by-products with excessive processing and used in the feed field. Due to the lack of some nutrients and essential trace elements in the main products, the incidence of human digestive tract diseases and civilized diseases such as hypertension, diabetes and coronary heart disease has increased year by year. With the improvement of people's living standards, healthy eating has become a consumer demand, and the market prospect is increasingly broad. In this context, the traditional processing method of preserving the nutrients in food provides a brand-new topic for the field of grain processing. Whole wheat flour is made from whole wheat by grinding process, and the relative ratio of endosperm, germ and bran of wheat is basically the same as that of natural intact caryopsis. Whole wheat flour is nutritious, rich in dietary fiber, unsaturated fatty acids and alkyl resorcinol and other phytochemicals. Studies have shown that long-term intake of whole grains can significantly reduce the risks of heart disease, cancer, female stroke, diabetes and so on. It also helps to lose weight and relieve constipation. In developed countries, the output of whole wheat flour has increased rapidly. It is reported that in 2002, the output of whole wheat flour in the United States was 3. 13× 108kg, and the output of 20 12 quadrupled to 9.22× 108kg, accounting for10.8% and 0.8% of the total wheat flour output respectively. The production and consumption of whole wheat flour and its products in China have just started, and consumers have a strong demand for nutritious and healthy whole wheat flour and its products. However, due to its high content of crude fiber and unsaturated fatty acids, it is difficult to make flour products and its shelf life is short, which seriously affects its application in staple food. Technical points: The invention provides a method for preparing whole wheat shredded flour, which comprises the following steps: (1) preparing whole wheat flour: (1) cleaning and removing impurities from wheat, and washing with water to obtain wheat grains; (2) breaking the wall of wheat seeds with a wall-breaking machine, and extruding, puffing and gelatinizing after breaking the wall; (3) dry after gelatinization to obtain gelatinize wheat flour, and micronizing that wheat flour to a particle size of 200-300 meshes; (4) after the step (3) is completed, sterilizing and deactivating enzymes for later use; (2) Calendering: (1) mixing whole wheat flour and water according to the weight ratio of100:18-30, quickly stirring and slowly stirring to form flocculent dough, and then curing; (2) the cured dough belt enters a continuous tablet press for continuous calendering and slicing; (3) Baking: sending the cut noodles into a baking room and baking in three temperature zones, namely the first zone, the second zone and the third zone; After baking, the noodles are cut and shaped; Packaging and warehousing after passing the inspection. Among them, in the whole wheat flour preparation step (2) of the above (1), the specific conditions of wall-breaking treatment are: the treatment temperature is 88-96℃, the pressure is 6- 10 MPa, the rotation speed of the shear wall-breaking machine is 120- 140 rpm, and the total treatment is carried out. Preferably, the cell wall can be broken 2-3 times, and the interval between each treatment is 3-5 minutes. In the whole wheat flour preparation step (2), the specific conditions for extrusion and gelatinization are: expansion temperature105 ~15℃, screw speed of 220~240r/min, gelatinization temperature of 53~56℃ and gelatinization time of 5~65438. Among them, in the whole wheat flour preparation step (4), the specific conditions of sterilization and enzyme inactivation treatment are: air drying temperature is 95~ 105℃, and treatment time is 10~ 15min. Among them, in the second rolling step (1), rapid stirring and slow stirring are alternately performed, with the rapid stirring time of 6-9 minutes and the slow stirring time of 7- 10 minutes. Wherein, the curing time in the above step (2) is 65438 05 ~ 20 minutes, and the heat preservation temperature during curing is 65438 08 ~ 22℃. In the above (3), the temperature in the first zone is 22. 1~23.6℃, the relative humidity is above 92%, and the time is 42min ~ 48min；. The temperature in the second zone is 34.8~35.4℃, the relative humidity is 83.6~84.3%, and the time is 92 min ~ 105 min. The temperature in the third zone is 44.8~45.9℃, the relative humidity is 53. 1~54.5%, and the time is 70 ~ 78 minutes. The invention has the advantages that the proportion of whole wheat flour in whole wheat vermicelli can reach 100%, compared with refined white vermicelli, the carbohydrate content is reduced by nearly 30%, and the energy value is reduced by nearly10%; The contents of phytochemicals such as dietary fiber, β-glucan, arabinoxylan, alkyl resorcinol, free phenol, bound phenol, total phenol, ferulic acid and total flavonoids increased significantly, and the contents of total dietary fiber, soluble dietary fiber, β-glucan and alkyl resorcinol increased by more than 10 times. Vitamins such as vb 1 and mineral elements such as phosphorus increased obviously, among which nicotinic acid, iron, manganese and zinc increased by more than 4 times, and magnesium content increased by more than 10 times. The digestibility of whole wheat flour silk decreased obviously, and the gi value was about 60. In addition, the whole wheat noodle of the invention has the advantages of no sticky feeling, no biting feeling, smooth taste, good elasticity and low rate of cooked broken strips. Detailed description of the preferred embodimentsthe technical scheme of the present invention will be further described in detail with specific examples. The following examples illustrate and explain the present invention by way of example only, and should not be construed as limiting the protection scope of the present invention. All technologies realized based on the above contents of the present invention are included in the protection scope of the present invention. Unless otherwise specified, the raw materials and reagents used in the following examples are commercially available or can be prepared by known methods. Example 1 The preparation method of whole wheat flour silk includes the following steps: (1) Preparation of whole wheat flour: (1) Cleaning wheat, removing impurities and washing with water to obtain wheat grains; (2) breaking the wall of wheat seeds by using a wall-breaking machine, wherein the temperature of the wall-breaking treatment is 90 DEG C, the pressure is 8mpa, the rotating speed of the shear wall-breaking machine is 65,438+/-0.20 rpm, the total * * * treatment time is 80 minutes, and the wall-breaking treatment is carried out twice with an interval of 5 minutes for each treatment; After breaking the wall, extrusion, puffing and gelatinization were carried out, with puffing temperature 108℃, screw speed of 240 rpm, gelatinization temperature of 55℃ and gelatinization time of 8 min. (3) dry after gelatinization to obtain gelatinize wheat flour, and micronizing that wheat flour to a particle size of 200-300 meshes; (4) after the step (3) is completed, sterilization and enzyme inactivation are carried out: the air drying temperature is 98 DEG C, and the treatment time is 65,438+/-0.5 minutes for later use; (2) Calendering: (1) mixing whole wheat flour and water according to the weight ratio of 100:25, alternately stirring fast and slow for 6 minutes, and slowly stirring for 8 minutes to form flocculent dough, and then curing for 18 minutes, and keeping the temperature at 20 DEG C during curing; (2) the cured dough belt enters a continuous tablet press for continuous calendering and slicing; (3) Baking: the cut noodles are sent to a drying room and baked in three temperature zones in turn, the temperature in the first zone is 22.7℃ and the relative humidity is 92% for 46 minutes; ; The temperature in the second zone is 35.2℃, the relative humidity is 83.9%, and the time is 95 minutes. . The temperature in the third zone is 45.4℃, the relative humidity is 54.3%, and the time is 75 minutes. The baked noodles are cut and shaped, and packaged and put into storage after passing the inspection. Example 2 The preparation method of whole wheat vermicelli includes the following steps: (1) Preparation of whole wheat flour: (1) Washing wheat to remove impurities and washing with water to obtain wheat grains; (2) breaking the wall of wheat seeds with a wall-breaking machine, wherein the wall-breaking treatment temperature is 95 DEG C, the pressure is 65438±00 MPa, the rotating speed of the shear wall-breaking machine is 65438±030 rpm, the total * * * treatment time is 75 minutes, and the wall-breaking treatment is carried out for three times with an interval of 5 minutes each time; After the cell wall is broken, it is extruded, expanded and gelatinized, the expansion temperature is 1 13℃, the screw speed is 230 rpm, the gelatinization temperature is 54℃, and the gelatinization time is 10 min; (3) dry after gelatinization to obtain gelatinize wheat flour, and micronizing that wheat flour to a particle size of 200-300 meshes; (4) after the step (3) is completed, sterilization and enzyme inactivation treatment are carried out: the air drying temperature is 65438 003 DEG C, and the treatment time is 65438±03min for later use; (2) Calendering: (1) mixing whole wheat flour and water according to the weight ratio of 100:28, alternately stirring fast and slow for 7 minutes, and slowly stirring for 9 minutes to form flocculent dough, then curing for 18 minutes, and maintaining the temperature at 20℃ during curing; (2) the cured dough belt enters a continuous tablet press for continuous calendering and slicing; (3) Baking: sending the cut noodles into a drying room and baking in the first zone, the second zone and the third zone in turn, wherein the temperature in the first zone is 23.4 DEG C, the relative humidity is 93% and the time is 43 minutes; ; The temperature in the second zone is 34.8℃, the relative humidity is 84.2%, and the time is100 min. . The temperature in the third zone is 45.7℃, the relative humidity is 54.0%, and the time is 72 minutes. The baked noodles are cut and shaped, and packaged and put into storage after passing the inspection. Comparison between Example 1 and Example 1: Wheat was crushed and sieved by the conventional method in the field. Sensory tests were conducted on the quality indexes of whole wheat vermicelli prepared in Example 1, Example 2 and Comparative Example 1, and the test results are shown in Table 1. Table 1. The name of sensory quality index of whole wheat vermicelli/example of cooking 1 After cooking, the taste is not sticky, chapped, smooth and elastic, and the rate of broken strips is 2.2%. Example 2 is non-sticky, non-chapped, smooth and elastic after cooking, and the rate of broken strips during cooking is 3.8%. Comparative example 65438. The rate of cooked broken strips is 10.2%. The proportion of whole wheat flour in whole wheat shredded flour can reach 100%. Compared with refined white vermicelli, the carbohydrate content and energy value of 100% whole wheat vermicelli decreased by nearly 30% and nearly 10%. The contents of phytochemicals such as dietary fiber, β-glucan, arabinoxylan, alkyl resorcinol, free phenol, bound phenol, total phenol, ferulic acid and total flavonoids increased significantly, and the contents of total dietary fiber, soluble dietary fiber, β-glucan and alkyl resorcinol increased by more than 10 times. Vitamins such as vb 1 and mineral elements such as phosphorus increased obviously, among which nicotinic acid, iron, manganese and zinc increased by more than 4 times, and magnesium content increased by more than 10 times. The digestibility of whole wheat flour silk decreased obviously, and the gi value was about 60. Embodiments of the present invention have been described above. However, the present invention is not limited to the above embodiments. Any modification, equivalent substitution, improvement, etc. Inventions made within the scope of the spirit and principle of the invention should be included in the protection scope of the invention. Current page 1 12