CN116602378A - Color-retaining Chinese yam fine dried noodles and preparation method thereof - Google Patents

Abstract

The invention discloses a color-preserving Chinese yam fine dried noodles and a preparation method thereof. The prepared yam fine dried noodles have good hardness, adhesiveness, chewiness and sensory scores, and are stable in color after being stored for a period of time; provides a new thought and reference for processing and utilizing the Chinese yam.

Description

A kind of preserved Chinese yam dried noodles and preparation method thereof

technical field

The invention belongs to the field of food processing, and in particular relates to a formula and a preparation method of color-preserving Chinese yam vermicelli.

Background technique

Dried noodles, as one of the ancient convenience foods in my country, are very popular among the people. Along with the improvement of people's living standard, functional health-care type, nutrition-fortified dried noodles have become a major development trend. As a specialty crop in Wen County, Henan Province, Huai Yam is rich in nutritional value. Develop special dried noodle products and turn yam into a staple food to meet market demand. At present, there are many kinds of vermicelli products with Chinese yam powder added, and the process of making yam powder will inevitably cause the loss of active substances and nutritional components; directly using Chinese yam puree to prepare dried noodles can retain nutrients to a greater extent and reduce production capacity at the same time. However, the dietary fiber contained in the raw pulp of Chinese yam will affect the formation of gluten network to a certain extent. At the same time, the meat of Chinese yam is crisp and white, rich in a large amount of active substances, and it is easy to brown during the beating process, which affects product quality.

The patent document with the publication number CN108244482A discloses a health-care dried noodle with yam and lotus seeds and its production method. The production method includes the following steps: S1: take a 100-mesh sieve to obtain the lotus seed wall-breaking powder, and then use ultrasonic treatment for use; S2: Wash the selected fresh yam, then peel and slice the washed yam, then mix the sliced yam and water according to the ratio of 1:10-15 and put them into a beater for beating to obtain a yam slurry; S3 : the yam slurry described in S2 is filtered by filtering equipment to obtain yam slurry, and the yam slurry is placed in the inside of the drying equipment for 30-50min to obtain solid yam slurry; S4: the yam slurry described in S3 is pulverized The equipment is crushed, and then sieved with a 100-mesh sieve to obtain yam powder for use. The health-care dried noodles with yam and lotus seeds in the present invention not only have the effect of regulating the intestines and stomach, are suitable for children to eat, and are convenient for human body to absorb.

The patent application whose publication number is CN107692124A discloses a kind of dried yam noodles and a preparation method thereof. In parts by weight, the dried yam noodles are made of the following raw materials: 35-45 parts of yam, 13-18 parts of corn flour, 10-16 parts of wheat flour, 3-6 parts of black sesame powder, 3-6 parts of lotus seed powder, Sweet potato leaf juice 7-12 parts, edible salt 2-3 parts, amylase 2-3 parts, gluten powder 2-3 parts, water 120-160 parts. The finished product is obtained through the processes of mixing and sieving, kneading dough, standing and aging, multiple calendering, and three-zone baking.

A yam vermicelli with the publication number CN108651841A is mainly prepared from the following raw materials in parts by weight: yam powder 4%-14%, wheat flour 85.15%-95.15%, salt 0.83%, sodium carbonate 0.02%; wherein yam powder Raw yam powder accounts for 8%-12%, and cooked yam powder accounts for 88%-92%. The yam powder continues to stir for 50-90 seconds, then add the prepared salt water mixture to the noodle pot and stir to make the scattered dough, which is matured, rolled, cut into strips, sheared, and then sent to the drying machine with 4 zones for drying. drying room, and finally cut off the shelf, inspected and packed into the warehouse.

In the existing technology, the quality of fresh yam noodles is mostly improved through chemical synthesis food additives and chemical means, such as carboxymethyl cellulose (CMC), sodium stearoyl lactylate (SSL), etc. Research on improving the quality of fresh yam vermicelli by food addition and physical treatment. Food raw materials such as gluten flour, konjac flour, and defatted soybean flour are natural improvers, and reasonable additions can effectively improve the quality of dried noodles. Physical means such as pulsed strong light irradiation and microwave treatment can quickly and efficiently process raw materials, and can inhibit enzyme activity, thereby delaying browning and achieving color protection.

Therefore, it is an urgent problem to be solved to provide a kind of preserved Chinese yam vermicelli and a preparation method thereof.

Contents of the invention

In order to solve the deficiencies in the above-mentioned prior art, the present invention provides a method of processing fresh yam by physical means, grinding and pulping it, and mixing it with food raw materials in proportion to prepare vermicelli with color-preserving yam puree.

The purpose of the present invention is achieved like this:

A color-preserving Chinese yam dried noodle, using microwave and pulsed strong light to co-process fresh Chinese yam, grind and pulp the processed Chinese yam, and mix with medium-gluten wheat flour, gluten powder, defatted soybean powder, and vitamin C according to a set ratio Konjac flour was kneaded, cooked, rolled, cut into strips, and dried to make Chinese yam vermicelli. Its hardness, adhesiveness, chewiness, and sensory scores were all good, and its color was stable after storage for a period of time.

The preparation method of described color-preserving Chinese yam vermicelli, comprises the following steps:

1) Wash, peel and cut fresh Chinese yam;

2) Microwave the yam section in step 1);

3) Slice the yam section in step 2) and perform pulsed strong light treatment;

4) Pulverize and grind the yam slices in step 3) to make pulp;

5) Mix Chinese yam pulp in step 4) with medium-gluten wheat flour, gluten flour, defatted soybean flour, vitamin C and konjac flour in proportion, and knead into flour flocculation;

6) Mature and calender the flour wadding in step 5);

7) Cut the dough in step 6) into strips;

8) Dry the noodles in step 7) to complete the noodle making.

Optionally, the fresh Chinese yam in step 1) has normal color, no trauma, no pests and diseases, and the length of the yam section is about 200-250 mm.

The power of microwave treatment in step 2) is 360 W, and the time is 10 s.

Step 3) The thickness of the Chinese yam slice is about 3-5 mm, the pulsed strong light treatment mode is double lights, the flicker frequency is 1.0 Hz, the single pulse energy is 500 J, and the flicker times are 20 times.

Optionally, in the step 4), a vacuum breaker is used to pulverize the yam tablets, and a colloid mill is used to grind the pulverized yam puree for 5 times, so that the water content of the Chinese yam puree is 72%.

Optionally, the mass fraction ratio of Chinese yam pulp to medium-gluten wheat flour, gluten flour, defatted soybean flour, vitamin C and konjac flour in step 5) is 48:100:1.4:0.6:0.003:0.3, using needle and The noodle machine kneads various raw materials symmetrically for 8 minutes.

In the step 6), under the environment of 25°C, the flour wadding was sealed and matured in a ziplock bag for 30 minutes, rolled 3 times, matured again for 30 minutes, and rolled again to a thickness of about 0.8 mm.

In the step 7), the dough piece is cut into a width of about 2 mm.

In the step 8), the noodles are dried in sections using a high and low temperature humidity test chamber: the initial temperature is 26°C, the relative humidity is 65%, and the drying time is 35 minutes; the mid-term temperature is 35°C, the relative humidity is 85%, and the drying time is 40 minutes; The later temperature was 45°C, the relative humidity was 75%, and the drying time was 90 minutes. The final moisture content of dried noodles is the requirement of 13%-14%.

Positive and beneficial effects: 1) The Chinese yam dried noodles obtained through the formula and preparation method of the present invention have good hardness, adhesiveness, chewiness and sensory evaluation, and the color is stable after storage for a period of time. 2) In view of the improvement of the quality of fresh yam noodles in the prior art through chemical synthesis food additives and chemical means, the present invention uses gluten powder, konjac powder, defatted soybean powder and other food raw materials as natural additives to add in proportion , and assisted by microwave and pulsed strong light irradiation to physically treat raw yam, inhibit enzyme activity, delay browning, and achieve the effect of improving the quality of dried noodles.

Description of drawings

Fig. 1 is the comparison diagram one of embodiment 1 of the present invention;

Fig. 2 is the comparison chart two of embodiment 2 of the present invention;

Implementation

Below in conjunction with accompanying drawing and specific embodiment, do further description:

A preparation method for color-preserving Chinese yam vermicelli, comprising the following steps:

1) Wash, peel, and cut the fresh Chinese yam with normal color, no trauma, and no pests and diseases into yam sections with a length of about 200-250mm;

2) Microwave the yam section in step 1) with a power of 360 W for 10 s;

Among them, based on the color difference change results of fresh yam after 0 h and 24 h, if the microwave power exceeds 360 W and the processing time exceeds 10 s, the fresh quality of yam cannot be guaranteed and may be accompanied by Maillard reaction; if the microwave power is lower than 360 W W, if the treatment time is less than 10 s, it will not be able to passivate the related browning enzymes in fresh yam.

3) Cut the yam section in step 2) into yam slices with a thickness of about 3-5 mm, and perform pulsed strong light treatment. The treatment mode is double lights, the flicker frequency is 1.0 Hz, the single pulse energy is 500 J, and the flicker frequency is 20 times;

Among them, when the flicker frequency is 1.0 Hz and the single pulse energy is 500 J, it can effectively kill the microorganisms on the surface of the material, and the double lamp irradiation is more detailed and uniform than the single lamp irradiation treatment. The single factor test results show that when irradiated 20 times, the color Keep it the best, too much or too little irradiation is not conducive to delaying browning;

4) The yam slices in step 3) are crushed with a vacuum wall breaking machine, and the crushed yam puree is ground with a colloid mill for 5 times, and the water content of the Chinese yam puree is obtained to be 72%;

5) Mix Chinese yam pulp in step 4) with medium-gluten wheat flour, gluten flour, defatted soybean flour, vitamin C and konjac flour at a mass fraction ratio of 48:100:1.4:0.6:0.003:0.3, and use a needle-type dough mixer Knead the dough for 8 minutes and make dough;

Among them, the ratio of each raw material is the optimal formula obtained by evaluating the noodle texture results through single factor and orthogonal experiments.

6) Put the flour wadding in step 5) at 25°C, seal and ripen in a ziplock bag for 30 minutes, calender 3 times, ripen for another 30 minutes, and calender again until the thickness of the dough sheet is about 0.8 mm;

7) Cut the noodles in step 6) into noodles with a width of about 2 mm;

8) The noodles in step 7) are dried in sections using a high and low temperature humidity test chamber: the initial temperature is 26°C, the relative humidity is 65%, and the drying time is 35 minutes; the mid-term temperature is 35°C, the relative humidity is 85%, and the drying time is 40 minutes. min; the post-stage temperature is 45°C, the relative humidity is 75%, and the drying time is 90 min. Finally, the water content of the dried noodles is 13%-14%, and the noodle making is completed.

In the above steps, based on making better use of the small-scale production equipment in the laboratory to ensure good noodle quality, after the first-time cured noodle wadding is folded in half and compound-rolled three times, the second ripening is carried out to promote the moisture content in the noodle strips. The protein is combined and the excess water is evaporated, so that the noodle strips will neither crack due to drying during the subsequent 7 rolling processes, nor will the noodle strips become soft and difficult to shape due to excessive water content. The finally obtained noodles have a smooth surface and a flat cut surface. After drying, it has certain toughness, high bending degree, and crisp breaking sound.

The Chinese yam vermicelli prepared with the above formula has good hardness, stickiness, chewiness and sensory evaluation.

The Chinese yam vermicelli prepared by the above preparation method has a stable color after being stored for a period of time.

0026. The present invention adopts the ZW-SY-2D pulse strong light sterilization equipment of Ningbo Zhongwu Photoelectric Sterilization Technology Co., Ltd. The equipment has a good effect on killing microorganisms, and the processing capacity is moderate. It is suitable for small-scale production in laboratories and is easy to operate. Experimental materials and sterilization require adjustment of parameters such as sterilization distance, energy, frequency, and time.

Example 1

A preparation method for color-preserving Chinese yam dried noodles. Fresh Chinese yam is cleaned, peeled, cut into yam sections with a length of about 200-250 mm, and subjected to microwave treatment at a power of 360 W for 10 s; the processed yam Cut into yam slices with a thickness of about 3-5mm, and perform pulse strong light treatment. The processing mode is double lights, the flicker frequency is 1.0 Hz, the single pulse energy is 500 J, and the flicker frequency is 20 times; the processed yam slices are vacuum-treated. The broken wall machine is crushed, and the pulverized yam puree is ground by a colloid mill for 5 stages, and the water content of the Chinese yam puree is obtained to be 72%; C and konjac flour are mixed according to the ratio of 48:100:1.4:0.6:0.003:0.3 (mass fraction), and the dough is kneaded by a pin type dough mixer for 8 minutes; the flour is sealed in a ziplock bag at 25°C Aging for 30 min, rolling three times, aging for another 30 min, and rolling again, the final thickness of the dough sheet is about 0.8 mm; the dough sheet is cut into noodles with a width of about 2 mm; the noodles are dried in sections using a high and low temperature humidity and heat test chamber : Early stage temperature is 26°C, relative humidity is 65%, drying time is 35 minutes; middle stage temperature is 35°C, relative humidity is 85%, drying time is 40 minutes; late stage temperature is 45°C, relative humidity is 75%, drying time is 90 minutes. The water content of the final dried noodles is 13%-14%, and the production is completed.

The Chinese yam puree without the above-mentioned physical treatment was used as a blank control, and other changes were made, and the microstructure determination and color comparison were carried out with the Chinese yam dried noodles prepared above.

It can be seen from Figure 1 that a good protein network structure can be maintained before and after treatment, but the surface pores of the control group are large and many, and a dense and continuous network structure cannot be formed, while the microscopic structure of the Chinese yam noodles in the experimental group has fewer pores and is more Dense and even texture.

It can be seen from Figure 2 that the Chinese yam vermicelli treated with microwave and pulsed strong light in Figure 2B is compared with the untreated Figure 2A, and its color is stable after a period of storage.

The specific effects of the present invention are as follows: 1) The dried Chinese yam noodles obtained through the formula and preparation method of the present invention have good hardness, adhesiveness, chewiness and sensory evaluation, and the color is stable after storage for a period of time. 2) In view of the improvement of the quality of fresh yam noodles in the prior art through chemical synthesis food additives and chemical means, the present invention uses gluten powder, konjac powder, defatted soybean powder and other food raw materials as natural additives to add in proportion , and assisted by microwave and pulsed strong light irradiation to physically treat raw yam, inhibit enzyme activity, delay browning, and achieve the effect of improving the quality of dried noodles.

The above description shows and describes several preferred embodiments of the invention, but as previously stated, it should be understood that the invention is not limited to the form disclosed herein, and should not be regarded as excluding other embodiments, but can be used in various other embodiments. Combinations, modifications and circumstances, and can be modified within the scope of the inventive concept described herein, by the above teachings or by skill or knowledge in the relevant field. However, changes and changes made by those skilled in the art do not depart from the spirit and scope of the invention, and should be within the protection scope of the appended claims of the invention.

Claims (10)

1. A color-preserving Chinese yam vermicelli, characterized in that: adopt microwave and pulsed strong light to synergistically process fresh Chinese yam, process the processed Chinese yam, and mix it with medium-gluten wheat flour, gluten powder, and defatted soybean powder in a set ratio , vitamin C and konjac flour are kneaded, matured, rolled, cut into strips, and dried to make Chinese yam noodles. 2. the preparation method of color-preserving Chinese yam vermicelli as claimed in claim 1, is characterized in that, comprises the following steps: 1) Wash, peel and cut fresh Chinese yam; 2) Microwave the yam section in step 1); 3) Slice the yam section in step 2) and perform pulsed strong light treatment; 4) Pulverize and grind the yam slices in step 3) to make pulp; 5) Mix Chinese yam pulp in step 4) with medium-gluten wheat flour, gluten flour, defatted soybean flour, vitamin C and konjac flour in proportion, and knead into flour flocculation; 6) Mature and calender the flour wadding in step 5); 7) Cut the dough in step 6) into strips; 8) Dry the noodles in step 7) to complete the noodle making. 3. The method for preparing color-preserving Chinese yam dried noodles according to claim 2, characterized in that: the fresh Chinese yam in the step 1) has normal color, no trauma, no pests and diseases, and the length of the yam section is 200-250 mm. . 4. The method for preparing the color-preserving Chinese yam vermicelli according to claim 2, characterized in that: in the step 2), the power of microwave treatment is 360 W, and the time is 10 s. 5. The method for preparing the color-preserving Chinese yam vermicelli according to claim 2, characterized in that in step 3) the thickness of the Chinese yam slice is about 3-5 mm, the pulsed strong light treatment mode is double lights, and the flickering frequency is 1.0 Hz , The single pulse energy is 500 J, and the number of flashes is 20 times. 6. The method for preparing the color-preserving Chinese yam vermicelli according to claim 2, characterized in that: in the step 4), a vacuum breaker is used to crush the yam slices, and a colloid mill is used to crush the crushed yam puree. After 5 stages of grinding, the water content of the Huayam yam puree is 72%. 7. The method for preparing color-preserving Chinese yam dried noodles according to claim 2, characterized in that: said step 5) the mass fraction of Chinese yam pulp, medium-gluten wheat flour, gluten powder, defatted soybean flour, vitamin C and konjac powder The ratio is 48:100:1.4:0.6:0.003:0.3, using a needle-type dough kneading machine to knead various raw materials for 8 minutes. 8. The method for preparing the color-preserving Chinese yam vermicelli according to claim 2, characterized in that: in the step 6), seal and ripen the noodle wadding in a ziplock bag for 30 min at 25°C, roll it 3 times, and again Aging for 30 min, rolling again to a thickness of about 0.8 mm. 9. The method for preparing the color-preserving Chinese yam vermicelli according to claim 2, characterized in that: in step 7), the noodles are cut into pieces with a width of about 2 mm. 10. The method for preparing the color-preserving Chinese yam dried noodles according to claim 2, characterized in that: in the step 8), the noodles are dried in sections using a high and low temperature humidity and heat test chamber: the specific environmental requirements are that the previous temperature is 26°C , relative humidity is 65%, drying time is 35 min; mid-term temperature is 35°C, relative humidity is 85%, drying time is 40 min; late temperature is 45°C, relative humidity is 75%, drying time is 90 min; the final moisture content of dried noodles is 13%- 14% requirement.