Whole wheat noodle improver, whole wheat noodle and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and concretely relates to a whole wheat noodle improver, a whole wheat noodle and a preparation method thereof. The whole wheat noodleimprover is prepared from the components: trisodium phosphate and sodium tripolyphosphate with the mass ratio being 1:(3 to 3.5). According to the whole wheat noodle improver provided by the invention, the sodium tripolyphosphate and the trisodium phosphate are compounded for use and are added during a whole wheat noodle preparation process so as to play a role on synergistic interaction, and thecolor, the water boiling quality and the texture quality of the whole wheat noodle can be better improved compared with single sodium tripolyphosphate and single trisodium phosphate. Further, during apreparation process of the whole wheat noodle provided by the invention, whole wheat flour is prepared by adopting a superfine grinding method, so that particle sizes of wheat bran particles in the whole wheat flour can be effectively reduced, the influence on gluten network structure formation is reduced, and the texture quality of the whole wheat noodle is further improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a whole-wheat noodle improver, whole-wheat noodles and a preparation method thereof. Background technique [0002] Noodles made from whole wheat flour are called whole wheat noodles. The addition of wheat bran to whole wheat noodles hinders the formation of the gluten network structure, which adversely affects the color, boiling and texture quality of the noodles. The noodles are seriously brown, easy to break, have high hardness, and poor structural continuity. . In the prior art, in order to improve the texture quality of whole wheat noodles, most methods are adopted by reducing the particle size of whole wheat flour and adding exogenous additives. However, although reducing the particle size of whole wheat flour can reduce the interference of wheat bran particles on the formation of gluten protein network and improve the quality of whole wheat noodles to a certain ex...

AI Technical Summary

Problems solved by technology

However, although reducing the particle size of whole wheat flour can reduce the interference of wheat bran particles on the formation of gluten protein network and improve the quality of whole wheat noodles to a certain extent, the improvement effect on the serious brown color and high hardness of whole wheat noodles is not obvious enough. Combining with other methods can achieve a comprehensive improvement of the texture and quality of whole wheat noodles

In addition, in the prior art, the quality of whole wheat noodles is usually improved by adding exogenous starch, protein or emulsifier, but the addition of starch or protein can only improve the quality of noodles when it reaches more than 10-20%. effect, will cause an increase in product cost; although the amount of emulsifier added is small and the cost is low, it has a poor effect on improving the texture and quality of whole wheat noodles, and it is usually necessary to mix whole wheat flour with starch, protein or emulsifier in advance to produce Use, add a process in the production process to reduce production costs

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