Processing method for improving quality of foods made of whole coarse cereal flour through extrusion modified coarse cereal powder

Abstract

The invention relates to a processing method for improving quality of foods made of whole coarse cereal flour through extrusion modified coarse cereal powder, and belongs to the technical field of food processing. According to the processing method disclosed by the invention, coarse cereals rich in dietary fibers are used as raw materials, coarse cereal powder is modified under the extrusion condition of low screw speed, low extrusion temperature and high moisture content, and then the extrusion modified coarse cereal powder is added back to original coarse cereal powder, so that the quality and edibility characteristics of foods made of whole coarse cereal flour such as coarse cereal noodles and coarse cereal steamed buns can be obviously improved. According to the processing method disclosed by the invention, the processing performance of the coarse cereals can be improved through an extrusion modified technique, and besides, functional nutrient components of the coarse cereal powderare greatly reserved. The extrusion modified coarse cereal powder is added back to the original coarse cereal powder in proportion, foods wholly made of coarse cereal flour can be produced, additional addition of components of wheat flour, vital wheat gluten, hydrophilic colloid and the like is not needed, and the shortcoming that the coarse cereals do not contain structural protein, so that thedefect that when the coarse cereals are made into wheat flour foods, the wheat flour foods are difficult to shape can be overcome; and in addition, the wheat products are good in mouth feel and rich in dietary fibers and various functional nutrition components, and different consumer demands can be met.

Description

technical field [0001] The invention relates to a processing method for extruding modified miscellaneous grain flour to improve the quality of whole miscellaneous grain flour food, and belongs to the technical field of food processing. Background technique [0002] Noodles, steamed buns and steamed buns are traditional flour-based foods in my country. They are easy to make and have various flavors, and are deeply loved by people in various regions. The development of noodle products in my country has developed, but most of them are concentrated on noodle products with wheat flour as the main raw material. In order to enrich the food types and the nutritional value of noodle products, miscellaneous grain flour can be used as the main raw material instead of wheat flour to prepare noodle food. [0003] Buckwheat, highland barley, sorghum, millet, barley, oats, potatoes, sweet potatoes, barley and other miscellaneous grains each have their own nutritional characteristics. Gener...

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Problems solved by technology

Sun Zhijian et al. (Study on the processing characteristics of barley extrusion modified flour and its application in food [D]. Northeast Agricultural University, 2014.) used high-temperature extrusion modification technology to process highland barley flour. Highland barley flour is modified, and extruded highland barley flour, original highland barley flour and wheat flour are mixed to make noodles. The noodles basically have no broken bars, but the cooking loss reaches about 10%, and the high-temperature extrusion modification technology seriously damages the quality of highland barley flour. nutritional value

Sun Xiaojing et al. (Comparison of pregelatinization methods on physical chemical, functional and structural properties of tartary buckwheat flour and noodle quality[J]. Journal of Cereal Science, 2018, 80:63-71.) used steaming technology to process buckwheat flour and pregelatinized The buckwheat flour is mixed with wheat flour to make noodles. Although the retention rate of phenolic substances and rutin in buckwheat flour is more than 80%, compared with wheat noodles, the elongation of buckwheat noodles is reduced by 76%, and the quality of noodles is not improved. effective improvement

Chandla et al. (Processing and evaluation of heat moisturetreated (HMT) amaranth starch noodles; An inclusive comparison with cornstarch noodles[J]. Journal of Cereal Science, 2017, 75:306-313.) treated amaranth seed powder with hydrothermal treatment technology, and The pre-gelatinized flour is mixed with the original flour to make noodles. Compared with the original flour noodles, the cooking loss decreased by 6.64%, but the cooking loss still reached 15.56%.

In addition, Cheng Yulai et al. (Application of compound nutritional puffed powder in noodles [J]. Food Industry Science and Technology, 2010(4):302-304.) used puffing technology to process corn flour and mung bean flour, and mixed puffed miscellaneous grain powder with flour Making noodles, improving noodle flavor but significantly reducing noodle sensory quality

Guo Xiaona et al. (The impact of protein cross-linking induced by alkali on the quality of buckwheatnoodles[J]. Food Chemistry, 2017, 221:1178-1185.) added transglutaminase and lye to buckwheat flour to prepare buckwheat Noodles, improved the quality of buckwheat noodles, but its cooking loss reached 9.11%

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