Method for preparing full-oat noodles

Abstract

The application provides a method for preparing full-oat noodles. The method comprises the following steps: (1) preparation of oat flour; (2) alpha-glucosidase treatment: preparing an alpha-glucosidase solution, mixing the oat flour obtained in the step (1) with the alpha-glucosidase solution, and carrying out a stirred reaction on a stirrer, thereby obtaining an enzyme treated solution; (3) centrifugal drying: subjecting the enzyme treated solution obtained in the step (2) to centrifugation to remove precipitates, and carrying out drying, so as to obtain full oat powder with high amylopectincontent; and (4) preparation of noodles: subjecting the full oat powder obtained in the step (3) to dough kneading and extruding, thereby obtaining the full-oat noodles. According to the method, an alpha-1,4-glycosidic bond in oat starch is treated by employing alpha-glucosidase, so that the content of amylopectin in the oat flour is increased greatly, the degree of cross-linking of the oat flouris increased, and the oat flour can more easily form dough and can be processed into noodles; and meanwhile, the processed noodles become lighter in color, the content of slow-digested starch rises up, and thus, the noodles are more beneficial to special people suffering from diabetes and the like.

Description

technical field [0001] The application relates to the technical field of miscellaneous grain noodle processing, in particular to a preparation method of whole oat noodle. Background technique [0002] Oat belongs to the herbaceous plant of annual Poaceae, which has the advantages of drought and salt tolerance, and has a short growth cycle. Compared with other grains, oats have more balanced nutrients and are a good source of starch, protein, minerals and dietary fiber. At present, its output ranks sixth in my country after wheat, corn, etc., and it is a crop with high economic value. Nowadays, oats are planted in a large area in my country, and the output is sufficient, and the annual output can reach 850,000 tons. Therefore, some experts suggest that oats can be used as the "third staple food". Oat is recognized as a cereal crop with high nutritional value and health care effect in the world. The content of protein, fat, soluble dietary fiber, minerals and unsaturated fat...

AI Technical Summary

Problems solved by technology

[0003] Although the protein content in oats is high, its composition is mainly globulin. Its composition does not have enough glutenin and gliadin to form gluten protein like wheat. It has poor viscoelasticity and almost no ductility during processing. After adding water, oat flour will form loose flocculation and cannot form dough. Therefore, wheat flour is often added on the market to make up for the shortcomings of oats that cannot be formed due to the lack of gluten protein.

However, oat itself has the advantages of low glycemic index, high protein content, and rich dietary fiber. Compared with pure oat noodles, oat noodles processed with wheat flour have higher glycemic index, lower protein content, and lower dietary fiber content, making oat The nutritional content of itself is reduced and the functional properties are weakened

In addition, the oatmeal flour without oatmeal treatment is yellow in color, and the visual effect is not as good as that of noodles made of wheat flour on the market.