Method for preparing corn noodle and corn noodle

A technology of corn noodles and a production method, applied in the field of food processing, can solve the problems of narrow use surface, weak viscoelasticity, poor processing performance and the like of corn flour, and achieve the effects of good sensory quality, delicate taste and content increase

Inactive Publication Date: 2018-11-09
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, zein cannot form a gluten network structure, the viscoelasticity is weak, and the processing performance is poor.
Therefore, corn dough has a rough taste and is not suitable for processing into corn noodles and other flour foods when operated alone, which greatly limits the in-depth processing of corn dough and the expanded consumption of corn as food. For this reason, improving the edible quality of corn flour is a solution to corn flour. The key to the narrow use of powder

Method used

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  • Method for preparing corn noodle and corn noodle
  • Method for preparing corn noodle and corn noodle
  • Method for preparing corn noodle and corn noodle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0078] Embodiment 1: the influence of the amount of water added on the degree of gelatinization and the determination of the amount of water added when preparing corn gelatinized powder

[0079] Determination of the preparation conditions: crush the corn grits, pass through a 60-mesh sieve, and treat the samples overnight according to the added water of 0%, 5%, 10% and 12%, respectively. Table 1 shows the gelatinization degree of corn flour after extrusion and puffing after adjusting the moisture content of corn flour with different moisture contents. With the increase of water added, the extruded product has a more compact structure and a denser and harder texture, and it can be found that many obvious corn particles cannot be puffed, because the power of puffing depends not only on the form of water in the material It has a great relationship with the combination form and the moisture content, because the material is in the form of fine powder, adding too much moisture will ...

Embodiment 2

[0082] Embodiment 2: The impact of crushing time on the degree of gelatinization of corn gelatinized flour

[0083] When the crushing time of corn grits is 3.5min, 4min, 5min, 6min, 10min and 14min, add 65, 68, and 70% distilled water respectively to make corn dough, seal the prepared dough and let it stand for 10 minutes. The structure instrument conducts the TPA secondary pressure texture test, the test parameters are as follows: probe type P / 6, the speed before the test is 1.00mm / s, the speed during the test is 1.00mm / s, the speed after the test is 1.00mm / s, and the interval between two 5s, trigger force 5.0g, repeat 5-8 times for each sample. Test results such as Figure 1 to Figure 3 , under the condition of the same amount of water added, the hardness, stickiness and cohesiveness of corn dough gradually increased with the decrease of particle size. Under the same particle size, the hardness of corn dough decreased and the cohesiveness increased with the increase of wat...

Embodiment 3

[0084] Example 3: Determination of the optimal degree of gelatinization of mixed flour, determining the optimal ratio of corn gelatinized flour and raw corn flour in mixed flour by gelatinization degree

[0085] The degree of gelatinization is 30, 40, 50, 60, 70 and 80% corn dough after adjusting the degree of gelatinization of 20.28% corn raw flour and 94.51% corn gelatinized flour according to the ratio, and measuring TPA ( Texture profile analysis) indicators of hardness, adhesiveness and cohesiveness in the test. Measurement results such as Figure 4 to Figure 6 , marked with different lowercase letters after each value indicates a significant difference (p<0.05). With the increase of gelatinization degree, the hardness (d) of corn dough increases gradually, which is significantly different from that of wheat dough, and both of them are greater than that of wheat dough Hardness; the adhesiveness (e) of the surface decreases gradually, and when the gelatinization degree is 7...

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Abstract

The invention discloses a method for preparing corn noodle and the corn noodle. The preparation method comprises the following steps: pulverizing corn grits, sieving, extruding, drying the extruded product at 100 DEG C for 30 min, and then pulverizing to obtain corn paste powder; pulverizing corn grits and sieving to obtain corn powder; preparation of mixed powder: sieving the corn paste powder and the corn powder, and mixing the corn powder and the corn paste powder at the mass ratio of 33:67 to obtain mixed powder; mixing the mixed powder and wheat flour at the mass ratio of 6:4 to obtain mixed powder-wheat flour; adding water to the mixed powder-wheat flour, and pressing the obtained mixed powder-wheat flour dough into corn noodle. According to the corn noodle, it is ensured that the addition amount of the corn flour is 50% and above; and the product has good sensory quality. Then, the content of corn flour in the dough can be improved, which is a major advancement of grains being developed into staple food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making corn noodles and the corn noodles. Background technique [0002] Corn has become one of the most important food crops in northern my country, southwestern mountainous areas and arid regions, and it is also known as the world's three major crops together with wheat and rice. Modern medicine has shown that linoleic acid and vitamin E in corn have protective effects on cardiovascular and cerebrovascular; glutathione in corn has anti-cancer effects; corn also has anti-aging effects. According to the latest survey data released by the National Bureau of Statistics in 2012, corn has replaced rice as my country's largest food crop, but it only accounts for about 5% of the total consumption for human consumption. With the gradual improvement of people's living standards and the rapid development of corn deep processing technology, the function of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/17
CPCA23L7/109A23L7/17
Inventor 栾广忠石磊李垚熹董宇许妍妍高翠银孙晓静
Owner NORTHWEST A & F UNIV
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