Composition, flour composition, pasta product and method for producing the same

Abstract

The present invention provides a composition, a flour composition, a pasta product and a method for manufacturing the same. The composition of the present invention comprises: phytosterols and wheat germ, wherein the mesh number of the phytosterols is 80 to 120 meshes, and the mass ratio of the wheat germ to the phytosterols is 1:1 to 5:1. The present invention effectively solves the problem of peeling and delamination during the noodle pressing operation. When the composition of the present invention is used to make pasta products such as noodles, the noodles do not peel and delaminate during the noodle pressing operation. The noodles and other pasta products produced have a smooth surface, uniform thickness, a chewy and smooth taste, are rich in nutrients, and can significantly reduce cholesterol.

Description

Technical Field

[0001] The present application belongs to the field of food processing, and specifically relates to a composition, a flour composition comprising the composition, a pasta product using the composition and a manufacturing method thereof, and use of the composition for inhibiting surface peeling and delamination of pasta products. Background Art

[0002] Phytosterols are an active ingredient widely found in plants. They exist in plants in the form of free sterols and bound sterols, and are most abundant in plant oil seeds. Phytosterols have many physiological functions, including lowering cholesterol, preventing cardiovascular diseases, anti-cancer, anti-inflammatory and immunomodulatory effects. Since the 1950s, the cholesterol-lowering function of phytosterols has been discovered. Since then, the effect of phytosterol-rich foods in lowering blood cholesterol has been confirmed by more and more research studies, including many clinical trials. In 2010, China allowed phytosterols and phytosterol esters to be added to foods as new resource foods (New Resource Food Announcement No. 3 of 2010). As a bioactive substance, phytosterols are plant raw materials that are frequently used in health foods. Phytosterols cannot be synthesized in the human body and must be taken from the diet to maintain a daily intake of 1 to 3 grams of phytosterols.

[0003] Phytosterols are insoluble in water, acid and alkali, and have low oil solubility, which limits their application in food. They are mostly used in vegetable oils, spreads and margarines, and their dispersibility is mainly improved by emulsifiers. Patent document 1 discloses a method for dispersing phytosterols and a beverage containing nano-scale phytosterols, which is obtained by mixing phytosterols with one or more emulsifiers, melting at high temperature, and mixing with an aqueous beverage and stirring and dispersing at high speed. Patent document 2 discloses a method similar to patent document 1 for preparing an aqueous beverage, in which phytosterols are treated, emulsified and dispersed at high speed at the nano-scale.

[0004] However, there are currently no reports on products fortified with phytosterols in staple foods. Therefore, it is urgent to develop products that add phytosterols to staple foods, so as to provide more options for the daily health care of people with special needs and normal people by fortifying phytosterols in staple foods.

[0005] Prior art literature

[0006] Patent document 1: CN100553495C

[0007] Patent document 2: CN101991159B Summary of the invention

[0008] Problem that the invention aims to solve

[0009] The object of the present invention is to provide a composition which can lower cholesterol. When the composition is used to prepare noodles and other pasta products, the problem of dough flakes and delamination during the dough pressing process can be solved. The noodles and other pasta products prepared by the composition have the characteristics of no flakes and delamination during operation, smooth taste and rich grain aroma.

[0010] Solutions for solving problems

[0011] The present inventors have conducted intensive research to achieve the above-mentioned object, and found that the above-mentioned object can be achieved by implementing the following technical solutions.

[0012] That is, the present invention is as follows.

[0013] [1]. A composition comprising: phytosterols and wheat germ,

[0014] The mesh number of the phytosterol is 80 to 120 meshes,

[0015] The mass ratio of the wheat germ to the phytosterol is 1:1 to 5:1.

[0016] [2] The composition according to [1], wherein the phytosterol has a mesh size of 90 to 120 mesh.

[0017] [3] The composition according to [1] or [2], wherein the mass ratio of the wheat germ to the phytosterol is 1.5:1 to 5:1.

[0018] [4] The composition according to any one of [1] to [3], wherein the wheat germ is heat-treated wheat germ.

[0019] [5] The composition according to [4], wherein the moisture content of the heat-treated wheat germ is 7% or less.

[0020] [6]. A flour composition comprising the composition according to any one of [1] to [5] and flour.

[0021] [7] The flour composition according to [6], wherein the content of the wheat germ is 3 to 10% by mass relative to the total amount of the flour composition; and / or

[0022] The content of the phytosterols is 2 to 3% by mass relative to the total amount of the flour composition.

[0023] [8]. A method for producing a pasta product, wherein the method uses the composition according to any one of [1] to [5] or the flour composition according to [6].

[0024] [9]. A pasta product, wherein the pasta product is obtained by the method for producing a pasta product according to [8], or the pasta product comprises the composition according to any one of [1] to [5] or the flour composition according to [6].

[0025]

[10] . Use of the composition according to any one of [1] to [5] for inhibiting the peeling and delamination of the surface of pasta products.

[0026] Effects of the Invention

[0027] The present invention uses phytosterols in combination with wheat germ, especially uses phytosterols in combination with heat-treated wheat germ, and controls the mesh size of phytosterols and the mass ratio of wheat germ to phytosterols, thereby effectively solving the problem of peeling and delamination during the noodle pressing operation. When the composition of the present invention is used to make noodles and other pasta products, the noodles do not peel and delaminate during the noodle pressing operation, and the noodles and other pasta products produced have a smooth surface, uniform thickness, a chewy and smooth taste, are rich in nutrients, and can significantly reduce cholesterol. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 This is a photograph showing the peeling and delamination results of the pressed noodles in Comparative Example 2.

[0029] Figure 2 This is a photograph showing the peeling and delamination results of the pressed dough in Comparative Example 6.

[0030] Figure 3 This is a photograph showing the peeling and delamination results of the pressed surface of Comparative Example 7.

[0031] Figure 4 The photographs show the peeling and delamination results of the pressed dough in Example 7.

[0032] Figure 5 The photographs show the peeling and delamination results of the pressed dough in Example 9.

[0033] Figure 6 The photographs show the peeling and delamination results of the pressed dough in Example 8. DETAILED DESCRIPTION

[0034] The following is a detailed description of the present invention. The following description of the technical features is based on representative embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples. It should be noted that:

[0035] In this specification, the numerical range expressed using "a numerical value A to a numerical value B" means a range including the endpoints A and B.

[0036] In the present specification, a numerical range expressed using "above" or "below" means a numerical range including the number.

[0037] In this specification, the word "may" includes both performing a certain process and not performing a certain process.

[0038] In this specification, the use of "optional" or "optional" indicates that certain substances, components, execution steps, application conditions and other factors are used or not used.

[0039] In this specification, the unit names used are all international standard unit names, and unless otherwise stated, the "%" used indicates weight or mass percentage.

[0040] In this specification, unless otherwise stated, "plurality" means that there are two or more.

[0041] In this specification, the references to "some specific / preferred embodiments", "other specific / preferred embodiments", "embodiments", etc., mean that the specific elements (e.g., features, structures, properties and / or characteristics) described in connection with the embodiments are included in at least one embodiment described herein, and may or may not exist in other embodiments. In addition, it should be understood that the elements may be combined in various embodiments in any suitable manner.

[0042] <First aspect>

[0043] In a first aspect of the present invention, a composition is provided, comprising: phytosterols and wheat germ,

[0044] The mesh number of the phytosterol is 80 to 120 meshes,

[0045] The mass ratio of the wheat germ to the phytosterol is 1:1 to 5:1.

[0046] The present invention unexpectedly solves the problem of peeling and delamination during the noodle pressing operation by using phytosterols in combination with wheat germ, especially using phytosterols in combination with heat-treated wheat germ, and setting the mesh size of phytosterols and the mass ratio of wheat germ to phytosterols within the above range. When the composition is used to make noodles and other pasta products, the noodles do not peel and delaminate during the noodle pressing operation, and the noodles and other pasta products produced have a smooth surface, uniform thickness, a chewy and smooth taste, are rich in nutrients, and can significantly reduce cholesterol.

[0047] (Phytosterols)

[0048] The phytosterol used in the present invention is not particularly limited as long as it is generally referred to as phytosterols, and is based on plant sterols. Phytosterol can be any one of natural products and synthetic products, and can be mainly obtained from plants, etc. Specifically, it can be extracted and purified from soybeans, etc. As an example, for example, it can be listed: β-sitosterol, campesterol, stigmasterol, isofucoidol, rapeseed sterol, gramineous sterol, limonostadienol, blunt leaf alcohol, cycloeucalyptol, cycloartenol, brassicasterol (Brassicasterol), 7-stigmasterol, α-sitosterol, rapeseed stanol, isofucoidol, stigmasterol, 7-stigmasterol, α-sitosterol, β-sitostanol, campesterol, cycloartenol, cholesterol, avenasterol (avenasterol) etc. These phytosterols can be used one or in combination of two or more.

[0049] Commercially available phytosterols may be used, and examples of commercially available phytosterols include Phytosterol (trade name) manufactured by TAMA Biochemical Co., Ltd. and Generol 122N (trade name) manufactured by Henkel Japan Co., Ltd.

[0050] Phytosterols can be prepared by solvent crystallization, complexation, saponification, distillation, adsorption, supercritical CO2 extraction, enzyme method and other methods.

[0051] In some preferred embodiments of the present invention, phytosterols can be prepared, for example, by the following method: (1) mixing the deodorized distillate with an alkaline solution for saponification; (2) filtering and removing the saponification product to obtain a filtrate; (3) adding ethyl acetate or other solvents to the filtrate obtained in the above step (2) for extraction to obtain an extract; (4) adding anhydrous ethanol or other solvents to the extract obtained in the above step (3), crystallizing, filtering, and drying to obtain phytosterols.

[0052] In the above step (1), the deodorized distillate can be one or more of soybean oil, rapeseed oil, peanut oil, rice bran oil, sunflower oil, palm oil or olive oil; the alkaline solution can be a NaOH solution or a KOH solution.

[0053] In some preferred embodiments of the present invention, phytosterols are preferably white powdery substances prepared from vegetable oil refining byproducts (deodorized distillates) through supercritical esterification, distillation, crystallization, refining and other processes.

[0054] In some preferred embodiments of the present invention, the phytosterol is preferably a fine particle phytosterol. In the present invention, the mesh size of the phytosterol is 80 to 120 meshes, preferably 90 to 120 meshes. The mesh size of the phytosterol can be measured using a laser particle size analyzer.

[0055] The above-mentioned fine powdered phytosterols can be obtained by pulverizing solid phytosterols using a known method, for example, pulverization methods such as dry pulverization, wet pulverization, etc. can be cited. There is no particular limitation on the specific method of pulverization, for example, mechanical force and / or ultrasonic pulverization can be used to pulverize phytosterols. In some preferred embodiments, a pulverizer can be used to pulverize phytosterols. In some preferred embodiments, ultrasonic waves can be used for ultrafine pulverization to obtain fine powdered phytosterols.

[0056] In some preferred embodiments of the present invention, the phytosterols are crushed into 80-120 meshes using a pulverizer and / or ultrasonic pulverization. By compounding the phytosterols of 80-120 meshes with wheat germ, the phytosterols can not only play the role of lowering cholesterol, but also play a synergistic role with the wheat germ, further solving the problem of peeling and delamination during the pressing process of pasta products such as noodles. When the composition is used to make pasta products such as noodles, the noodles do not peel and delaminate during the pressing process, and the noodles and other pasta products produced have a smooth surface, uniform thickness, and a smooth taste.

[0057] (wheat germ)

[0058] In the process of preparing flour, wheat germ is produced, and the production method is well known in the art, such as the wheat processing section of Cereal Processing Technology (Science Press, 1st edition, December 1, 2009) which describes the production of wheat germ in detail. The present invention is incorporated herein by reference.

[0059] In some preferred embodiments of the present invention, the wheat germ is preferably heat-treated wheat germ. Heat-treated wheat germ refers to wheat germ obtained by processing wheat germ (raw wheat germ separated and extracted from the flour production line process) by dry heat method, wet heat steam method, microwave method, etc.

[0060] In some preferred embodiments of the present invention, the heat-treated wheat germ is preferably wheat germ obtained by heat treatment at 100-170° C. For example, the heat-treated wheat germ can be prepared by the following method: high-quality wheat germ is separated and extracted from the flour production line grinding process, and heat-treated for 2-20 minutes using a fluidized bed under the conditions of: inlet air temperature of 100-170° C., preferably 120-150° C., outlet air temperature of 30-100° C., preferably 30-70° C., and cooled to 30±5° C. for 0.5-1 h using normal temperature air to obtain heat-treated wheat germ.

[0061] The heat treatment used in the present invention can be carried out by using a fluidized bed, microwave drying, normal pressure steam, high pressure steam, etc. The wheat germs heat-treated by these methods are all heat-treated wheat germs.

[0062] In some preferred embodiments of the present invention, the heat-treated wheat germ may be in the form of flakes or powder.

[0063] In some preferred embodiments of the present invention, the moisture content of the heat-treated wheat germ is preferably 7% or less, more preferably 3% or less after heat treatment. In the present invention, by containing heat-treated wheat germ and compounding it with phytosterols, the problem of peeling and delamination during the pressing process can be further improved, and the noodle products such as noodles prepared in this way will not peel and delaminate during the pressing process, and the surface smoothness is increased, further improving the taste performance.

[0064] In the present invention, the mass ratio of wheat germ to phytosterol is 1:1 to 5:1, preferably 1.5:1 to 5:1. In some preferred embodiments of the present invention, the mass ratio of wheat germ to phytosterol is preferably 1:1, 1.5:1, 2:1, 2.5:1, 3:1, 3.5:1, 4:1, 4.5:1 or 5:1. When the mass ratio of wheat germ to phytosterol is within the above range, the problem of peeling and stratification during the noodle pressing process can be significantly improved, and the noodles and other pasta products prepared thereby will not peel or stratify during the noodle pressing process, and the surface of the pasta products will be smooth, the taste will be smooth, the grain aroma will be strong, the nutrition will be rich, and the storage stability will be excellent. When the mass ratio of wheat germ to phytosterol is less than 1:1, the noodle sheet will easily peel and stratify during the noodle pressing operation, and the surface of the pasta product will be rough. When the mass ratio of wheat germ to phytosterol is greater than 5:1, the degree of improvement in surface smoothness and taste preference begins to decrease.

[0065] Under the premise of not affecting the technical effect of the present invention, the composition of the present invention may further include other ingredients, for example, antioxidants and other additives.

[0066] The composition of the present invention can be formed by conventional methods. For example, a method that can obtain a mixture uniformly containing the above-mentioned components is preferred. Specifically, for example, the above-mentioned components are mixed (for example, phytosterols, wheat germ, etc. are mixed) and fully stirred to obtain a composition.

[0067] <Second Aspect>

[0068] In a second aspect of the present invention, a flour composition is provided, comprising the above composition and flour.

[0069] (flour)

[0070] In the present invention, the flour used includes but is not limited to wheat flour. There is no particular limitation on the type of wheat flour. In some specific embodiments, the wheat flour can be obtained by directly grinding wheat or by fine reprocessing. The reprocessing method can include removing the components lacking nutritional value, affecting the taste, affecting processing or storage, etc. in the wheat, and adding other nutrients and additives.

[0071] In the present invention, the wheat flour that can be used for the flour of the present invention can be selected from one of red wheat, white wheat, and mixed wheat, or a combination of two or more thereof, according to its color. The pigment content in the bran of red wheat is the highest, and that in white wheat is the lowest. Since a small portion of bran will be mixed into the wheat flour during the wheat flour milling process, the color of the wheat flour will be affected, and thus the color of the pasta product will be affected. Therefore, in the present invention, it is preferred to use wheat flour prepared from wheat with a light bran color, or some colored wheat flour can be used without causing the wheat flour to be too dark in color. In some specific embodiments, the content of white wheat flour in the wheat flour can be more than 80%, preferably more than 90%.

[0072] In the present invention, there is no particular limitation on the ash content of the flour that can be used in the present invention. The ash content of wheat flour has a great influence on the color of pasta products. Generally speaking, the more bran stars are mixed into the wheat flour, the higher the ash content of the wheat flour will be. The bran stars react with polyphenol enzymes, which can make the pasta products lose their luster and oxidize polyphenols and tyrosine into melanin substances. The finer the wheat flour, the lower the ash content. For wheat flour with a high flour yield of the same kind of wheat, the more wheat germ and bran stars, the higher its ash content will be, so the pasta products will be darker in color. Therefore, wheat flour with a low ash content is preferably used in the present invention.

[0073] In the present invention, the content of protein in the flour that can be used in the present invention is not particularly limited. The content of protein is also correlated with the color of the prepared pasta products, and affects the formability when the pasta products are prepared. Although the color of the pasta products prepared from wheat flour with low protein content is white, considering the nutritional value and formability of protein, it is not appropriate to use low-gluten wheat flour with too low protein content to prepare pasta products. In some specific embodiments, medium-gluten wheat flour with moderate protein content is preferably used in the present invention.

[0074] In the present invention, there is no particular limitation on the content of polyphenol oxidase in the flour of the present invention. Since the browning of pasta products is mainly caused by polyphenol oxidase, wheat flour with low polyphenol oxidase activity and content is preferably used in the present invention.

[0075] Without affecting the technical effects of the present invention, the flour composition of the present invention may further include other ingredients, for example, these other ingredients include: noodle making auxiliary materials, etc.

[0076] (Noodle making ingredients)

[0077] The noodle-making auxiliary materials are not particularly limited, and examples thereof include salt and edible alkali.

[0078] The content of phytosterols suitable for the flour composition of the present invention is preferably 2 to 3% by weight relative to the total amount of the flour composition. When the content of phytosterols is within the above range, the noodles and other pasta products prepared from the flour composition of the present invention will not peel or delaminate during the pressing process, have a smooth surface, and have a smooth taste, and can effectively reduce cholesterol.

[0079] In some preferred embodiments of the present invention, the content of wheat germ is preferably 3-10% by mass, more preferably 3-5% by mass, relative to the total amount of the flour composition. When the content of wheat germ is within the above range, the problem of peeling and stratification during the noodle pressing process can be significantly improved, and the noodles and other pasta products prepared thereby will not peel or stratify during the noodle pressing process, and the surface of the pasta products will be smooth, the taste will be smooth, the grain aroma will be strong, the nutrition will be rich, and the storage stability will be excellent. When the content of wheat germ is less than 3% by mass, the noodle sheets are prone to peeling and stratification during the noodle pressing operation, and the surface of the pasta products will be rough. When the content of wheat germ is greater than 10% by mass, the coarse grain feeling is stronger, and the degree of improvement in surface smoothness and taste preference begins to decrease.

[0080] <Third Aspect>

[0081] In a third aspect of the present invention, a method for producing a pasta product is provided, which uses the above composition or flour composition.

[0082] In some preferred embodiments of the present invention, the method for producing the pasta product of the present invention preferably comprises:

[0083] The preparation process of the composition comprises mixing 80-120 mesh phytosterol and wheat germ, wherein the mass ratio of wheat germ to phytosterol is 1:1-5:1, to obtain the composition;

[0084] In some preferred embodiments, the above-mentioned phytosterols are weighed and mixed with wheat germ, the mass ratio of wheat germ to phytosterols is 1:1 to 5:1, and then drinking water in an amount of 1 to 3 times the amount of wheat germ is added and stirred evenly.

[0085] In some preferred embodiments of the present invention, the mass ratio of drinking water to wheat germ is (1-3): 1, preferably (2-3): 1. When the mass ratio of water to wheat germ is set within the above range, the problem of peeling and delamination during the noodle pressing operation can be further improved, and the surface of the noodle and other noodle products produced thereby is smooth, uniform in thickness, and chewy and smooth in taste.

[0086] The dough-making process is to mix and stir the flour, the composition and water to make dough;

[0087] Sheeting process: extruding the dough to make dough sheets;

[0088] Forming process: Cut the dough into strips.

[0089] In some specific embodiments of the present invention, the manufacturing method further comprises:

[0090] The drying step is to dry the strip-shaped pasta product obtained in the above-mentioned forming step.

[0091] In some specific embodiments of the present invention, the manufacturing method further comprises:

[0092] The cutting and packaging step is to cut the dried pasta product obtained in the drying step to obtain pasta products in an independent packaging manner.

[0093] In some specific embodiments of the present invention, the manufacturing method can further be sterilized before the subpackaging step. In the present invention, there is no limitation on the sterilization method, and optionally, ultraviolet sterilization is performed before the subpackaging step.

[0094] In some specific embodiments of the present invention, the pasta product may be vacuum packed.

[0095] In some specific embodiments of the present invention, the pasta product is stored at room temperature or refrigerated at 4°C.

[0096] <Fourth Aspect>

[0097] In a fourth aspect, the present invention provides a pasta product, which is obtained according to the above-mentioned method for producing a pasta product, or the pasta product comprises the above-mentioned composition or flour composition.

[0098] In the present invention, the pasta products include but are not limited to instant noodles, semi-dry noodles, wet noodles, dried noodles, ramen noodles, sliced ​​noodles, stewed noodles, udon noodles, spaghetti, cold noodles, etc.

[0099] Example

[0100] The embodiments of the present invention will be described in detail below in conjunction with examples, but those skilled in the art will appreciate that the following examples are only used to illustrate the present invention and should not be considered to limit the scope of the present invention. If no specific conditions are specified in the examples, they are carried out under normal conditions or conditions recommended by the manufacturer. Unless otherwise specified, the materials or instruments used are all commercially available conventional products.

[0101] <Evaluation Test>

[0102] (1) Evaluation of peeling and delamination of pressed surface

[0103] During the sheeting process of the dough sheets prepared in the embodiments or comparative examples, especially when the thickness is 2 mm to 0.8 mm, observe and evaluate whether there is delamination or peeling, and score the degree of delamination and peeling according to the following standards.

[0104] "0" means no peeling at all; "0.3" means very slight peeling; "0.5" means slight peeling; "1" means complete peeling.

[0105] (2) Surface smoothness

[0106] The dried and packaged pasta products (dried noodles) in the examples or comparative examples were subjected to sensory evaluation, and the surface smoothness of the pasta products (dried noodles) was scored according to the following criteria.

[0107] A 9-point pleasure scale was used: 1-very rough, 2-very rough, 3-rough, 4-somewhat rough, 5-acceptable, 6-somewhat smooth, 7-smooth, 8-very smooth, and 9-very smooth.

[0108] (3) Preference Evaluation

[0109] The dried and packaged pasta products (dried noodles) in the embodiments or comparative examples were boiled for 5 minutes until there was no white core, and 6 professional noodle workers were organized to evaluate and score the overall taste and flavor. The score was scored using a 9-point scale (9-point pleasure scale: 1-very disgusting, 2-very disgusting, 3-disgusting, 4-somewhat disgusting, 5-acceptable, 6-somewhat liking, 7-liking, 8-very much, 9-very much liking), and the higher the score, the higher the appearance improvement and acceptance.

[0110] Example 1

[0111] Raw flour: The raw flour is Yuanbao noodle flour produced by Shijiazhuang factory

[0112] Phytosterols: White powdery substance made from vegetable oil refining by-products (deodorized distillates) through supercritical esterification reaction, distillation, crystallization, refining and other processes, with a mesh size controlled at 120 mesh.

[0113] Wheat germ: screening and grading, fluidized bed drying at 140°C for 10 min, with the moisture content controlled at 7%.

[0114] Weigh the above-mentioned 120-mesh phytosterol and wheat germ, mix them, the added amount of wheat germ is 3% by mass, the added amount of phytosterol is 2% by mass, add drinking water 3 times the amount of wheat germ, and stir evenly.

[0115] Add the above mixture containing phytosterols and wheat germ into a dough bowl, add flour and drinking water, wherein the amount of flour added is 95% by mass of the total amount of the flour composition (i.e., 95% by mass of flour + 2% by mass of sterols + 3% by mass of wheat germ), and the total amount of drinking water added is 33% by mass of the amount of flour (the amount of water added here will deduct the water added to the wheat germ). Stir with a dough mixer at low speed for 2 minutes, and at medium and high speed for 8 minutes, stir into a uniform dough to obtain dough.

[0116] The roller distance of the dough sheeting machine was adjusted to 2 mm, and the dough prepared above was folded in half and pressed into a sheet 6 times. The roller distance of the dough sheeting machine was adjusted to 0.8 mm, and the dough sheet was folded in half and pressed into a sheet 4 times.

[0117] The dough sheet obtained above was pressed into 0.8×2 mm noodles using a 2 mm wide dough cutter.

[0118] The formed noodles are dried in a drying room, cut and packaged.

[0119] The evaluation results are shown in Table 1.

[0120] Example 2

[0121] The evaluation results are shown in Table 1.

[0122] Example 3

[0123] Raw flour: The raw flour is Yuanbao noodle flour produced by Shijiazhuang factory

[0124] Phytosterols: A white powdery substance made from vegetable oil refining by-products (deodorized distillates) through supercritical esterification reaction, distillation, crystallization, and refining processes. The mesh size is controlled at 100 mesh.

[0125] Wheat germ: screening and grading, fluidized bed drying at 140°C for 10 min, with the moisture content controlled at 7%.

[0126] The above-mentioned phytosterols were weighed and mixed with wheat germ, wherein the added amount of wheat germ was 5% by weight and the added amount of phytosterols was 2% by weight. Drinking water in an amount twice that of the wheat germ was added and stirred evenly.

[0127] Add the above mixture containing phytosterols and wheat germ into a dough bowl, add flour and drinking water, wherein the amount of flour added is 93% by mass of the total amount of the flour composition (i.e., 93% by mass of flour + 2% by mass of sterols + 5% by mass of wheat germ), and the total amount of drinking water added is 33% by mass of the flour mixture (the amount of water added here will deduct the water added to the wheat germ). Stir with a dough mixer at low speed for 2 minutes, and at medium and high speed for 8 minutes, stir into a uniform dough, and prepare dough.

[0128] The roller distance of the dough sheeting machine was adjusted to 2 mm, and the dough prepared above was folded in half and pressed into a sheet 6 times. The roller distance of the dough sheeting machine was adjusted to 0.8 mm, and the dough sheet was folded in half and pressed into a sheet 4 times.

[0129] The dough sheet obtained above was pressed into 0.8×2 mm noodles using a 2 mm wide dough cutter.

[0130] The formed noodles are dried in a drying room, cut and packaged.

[0131] The evaluation results are shown in Table 1.

[0132] Example 4

[0133] Raw flour: The raw flour is Yuanbao noodle flour produced by Shijiazhuang factory

[0134] Phytosterols: A white powdery substance made from vegetable oil refining by-products (deodorized distillates) through supercritical esterification reaction, distillation, crystallization, and refining processes. The mesh size is controlled at 100 mesh.

[0135] Wheat germ: screening and grading, fluidized bed drying, moisture content controlled at 7%.

[0136] Weigh phytosterols and wheat germ, mix them, the added amount of wheat germ is 5% by mass, the added amount of phytosterols is 2% by mass, add drinking water 3 times the amount of germ, and stir evenly.

[0137] Add the above mixture containing phytosterols and wheat germ into a dough bowl, add flour and drinking water, wherein the amount of flour added is 93% by mass of the total amount of the flour composition (i.e., 93% by mass of flour + 2% by mass of sterols + 5% by mass of wheat germ), and the total amount of drinking water added is 33% by mass of the flour mixture (the amount of water added here will deduct the water added to the wheat germ). Stir with a dough mixer at low speed for 2 minutes, and at medium and high speed for 8 minutes, stir into a uniform dough, and prepare dough.

[0138] The roller distance of the dough sheeting machine was adjusted to 2 mm, and the dough prepared above was folded in half and pressed into a sheet 6 times. The roller distance of the dough sheeting machine was adjusted to 0.8 mm, and the dough sheet was folded in half and pressed into a sheet 4 times.

[0139] The dough sheet obtained above was pressed into 0.8×2 mm noodles using a 2 mm wide dough cutter.

[0140] The formed noodles are dried in a drying room, cut and packaged.

[0141] The evaluation results are shown in Table 1.

[0142] Example 5

[0143] The evaluation results are shown in Table 1.

[0144] Example 6

[0145] Raw flour: The raw flour is Yuanbao noodle flour produced by Shijiazhuang factory

[0146] Phytosterols: A white powdery substance made from vegetable oil refining by-products (deodorized distillates) through supercritical esterification reaction, distillation, crystallization, and refining processes. The mesh size is controlled at 100 mesh.

[0147] Wheat germ: screening and grading, fluidized bed drying, moisture content controlled at 7%.

[0148] Weigh 2% by mass of phytosterols and 5% by mass of wheat germ, add them to 93% by mass of flour, and mix well.

[0149] The plant sterols, wheat germ and flour are added into a dough bowl, and drinking water (33% by weight of the flour) is added. The dough is stirred at a low speed for 2 minutes and at a medium-high speed for 8 minutes in a dough mixer until the dough is uniformly mixed to obtain dough.

[0150] The roller distance of the dough sheeting machine was adjusted to 2 mm, and the dough prepared above was folded in half and pressed into a sheet 6 times. The roller distance of the dough sheeting machine was adjusted to 0.8 mm, and the dough sheet was folded in half and pressed into a sheet 4 times.

[0151] The dough sheet obtained above was pressed into 0.8×2 mm noodles using a 2 mm wide dough cutter.

[0152] The formed noodles are dried in a drying room, cut and packaged.

[0153] The evaluation results are shown in Table 1.

[0154] Comparative Example 1

[0155] Raw flour: The raw flour is Yuanbao noodle flour produced by Shijiazhuang factory

[0156] Weigh flour and a certain proportion (33% by mass of the flour) of drinking water, stir them in a dough mixer at a low speed for 2 minutes and at a medium-high speed for 8 minutes to form uniform dough, and prepare a dough.

[0157] The roller distance of the dough sheeting machine was adjusted to 2 mm, and the dough prepared above was folded in half and pressed into a sheet 6 times. The roller distance of the dough sheeting machine was adjusted to 0.8 mm, and the dough sheet was folded in half and pressed into a sheet 4 times.

[0158] The dough sheet obtained above was pressed into 0.8×2 mm noodles using a 2 mm wide dough cutter.

[0159] The formed noodles are dried in a drying room, cut and packaged.

[0160] The evaluation results are shown in Table 1.

[0161] Comparative Examples 2 to 5

[0162] Noodles were obtained in the same manner as in Example 1 except that the mesh size of phytosterol and the amount of wheat germ used were changed as shown in Table 1. In Comparative Examples 2 to 5, the amount of phytosterol added was 2% by mass, and the sum of the amounts of flour, phytosterol and wheat germ added was 100% by mass. The evaluation results are shown in Table 1.

[0163] Table 1

[0164]

[0165] As can be seen from Table 1, by compounding 80-120 mesh phytosterols with wheat germ, and controlling the mass ratio of wheat germ to phytosterols to be 1:1-5:1, the content of wheat germ is 3-10% by mass relative to the total amount of the flour composition, and no peeling and delamination occurs during the noodle pressing process, and the surface smoothness and taste of the noodles are excellent, and the flavor of the grain is strong. In addition, as shown in Examples 1-5, pre-mixing phytosterols with wheat germ with water can significantly reduce peeling and improve the surface smoothness and taste of the noodles.

[0166] Furthermore, the phytosterols in Examples 1 to 6 exerted a good cholesterol-lowering effect.

[0167] In Comparative Example 1, no phytosterols and wheat germ were added, and the surface smoothness and taste were inferior to those of Example 1. In Comparative Examples 2-3, only phytosterols were added, and the dough was easily peeled and delaminated during pressing, which affected the surface smoothness and taste. Figure 1 As shown, in Comparative Example 2, where only phytosterols were added, peeling and delamination occurred during noodle pressing. In Comparative Examples 4 and 5, even if phytosterols and wheat germ were added, if the mass ratio of wheat germ to phytosterols was less than 1:1 and the amount of wheat germ was less than 3% by mass, peeling and delamination still occurred during noodle pressing.

[0168] Example 7

[0169] Raw flour: The raw flour is Yuanbao noodle flour produced by Shijiazhuang factory

[0170] Phytosterols: White powdery substance made from vegetable oil refining by-products (deodorized distillates) through supercritical esterification reaction, distillation, crystallization, refining and other processes, with a mesh size controlled at 80.

[0171] Heat-treated wheat germ: The raw germ directly extracted during the wheat milling process was treated with hot air at 140°C for 10 minutes, and the moisture content was 3.63%.

[0172] Weigh phytosterols and wheat germ, mix them, the added amount of wheat germ is 5% by mass, the added amount of phytosterols is 2% by mass, add 2 to 3 times the amount of drinking water according to the amount of wheat germ, and stir evenly.

[0173] Add the above mixture containing phytosterols and wheat germ into a dough bowl, add flour and drinking water, wherein the amount of flour added is 93% by mass of the total amount of the flour composition (i.e., 93% by mass of flour + 2% by mass of sterols + 5% by mass of wheat germ), and the total amount of drinking water added is 33% by mass of the amount of flour (the amount of water added here will deduct the water added to the germ). Stir with a dough mixer at low speed for 2 minutes, and at medium and high speed for 8 minutes, stir into a uniform dough, and prepare dough.

[0174] The roller distance of the dough sheeting machine was adjusted to 2 mm, and the dough prepared above was folded in half and pressed into a sheet 6 times. The roller distance of the dough sheeting machine was adjusted to 0.8 mm, and the dough sheet was folded in half and pressed into a sheet 4 times.

[0175] The dough sheet obtained above was pressed into 0.8×2 mm noodles using a 2 mm wide dough cutter.

[0176] The formed noodles are dried in a drying room, cut and packaged.

[0177] Table 2 shows the evaluation results.

[0178] Embodiments 8 to 9

[0179] Noodles were obtained in the same manner as in Example 7 except that the wheat germ was changed as shown in Table 2. The evaluation results are shown in Table 2.

[0180] Raw wheat germ: Raw wheat germ extracted directly from the wheat milling process, with a moisture content of 10.16%

[0181] Low-baked wheat germ: The raw germ is dried at below 100°C for 20 minutes, and the moisture content is 7.28%.

[0182] Comparative Examples 6 to 7

[0183] Noodles were obtained in the same manner as in Example 7 except that the wheat germ was changed as shown in Table 2. The evaluation results are shown in Table 2.

[0184] Table 2

[0185]

[0186] In Comparative Examples 6 and 7, the addition amounts of wheat germ oil and wheat fiber are based on the following: if 5% wheat germ is added, the fat content of wheat germ is about 12.5%, and the added amount of wheat germ oil is converted to 0.625%. In Comparative Example 8, 1% by mass wheat germ oil is used; the dietary fiber content in wheat germ is greater than 40%, and the added amount of wheat fiber is converted to 2% by mass.

[0187] As shown in Table 2 and Figure 6 As shown, in Example 8, the peeling and delamination phenomenon during the pressing process was improved, and the taste and flavor were good. Figure 5 As shown, in Example 9, the peeling and delamination phenomenon during the pressing process is further improved compared with Example 8, and the taste and flavor are good. Figure 4 As shown, in Example 7, the noodles did not peel or delaminate during the pressing process, and the noodles had excellent surface smoothness and taste, and had a strong grain flavor.

[0188] In Comparative Example 6, wheat germ oil was added according to the fat content ratio in wheat germ, but it did not improve the surface smoothness, and at the same time increased the difficulty of operation, increased the adhesion of the dough sheet, and was not easy to shape. Figure 2 In Comparative Example 7, wheat fiber is added according to the dietary fiber content ratio in wheat germ, but it will increase the peeling and delamination, and has no improvement on the surface smoothness. Figure 3 shown.

[0189] Industrial Applicability

[0190] The present invention uses phytosterols in combination with wheat germ, especially uses phytosterols in combination with heat-treated wheat germ, and controls the mesh size of phytosterols and the mass ratio of wheat germ to phytosterols, thereby effectively solving the problem of peeling and delamination during the noodle pressing operation. When the composition of the present invention is used to make noodles and other pasta products, the noodles do not peel and delaminate during the noodle pressing operation, and the noodles and other pasta products produced have a smooth surface, uniform thickness, a chewy and smooth taste, are rich in nutrients, and can significantly reduce cholesterol.

Claims

1. A composition for pasta products, characterized in that: The composition consists of phytosterols and wheat germ, The mesh number of the phytosterol is 80 to 120 meshes, The wheat germ is heat-treated wheat germ, The heat-treated wheat germ is wheat germ obtained by heat treatment at 100-170° C. The mass ratio of the wheat germ to the phytosterol is 1:1 to 5:

1.

2. The composition according to claim 1, characterized in that The mesh number of the phytosterol is 90 to 120 meshes.

3. The composition according to claim 1 or 2, characterized in that The mass ratio of the wheat germ to the phytosterol is 1.5:1 to 5:

1.

4. The composition according to claim 1 or 2, characterized in that The moisture content of the heat-treated wheat germ is below 7%.

5. A flour composition, characterized in that: The flour composition comprises the composition for pasta products according to any one of claims 1 to 4 and flour, The content of the wheat germ is 3 to 10% by mass relative to the total amount of the flour composition.

6. The flour composition according to claim 5, characterized in that The content of the phytosterols is 2 to 3% by mass relative to the total amount of the flour composition.

7. A method for producing a pasta product, characterized in that: The production method uses the flour composition according to claim 5.

8. A pasta product, characterized in that: The pasta product is obtained by the method for producing a pasta product according to claim 7, or the pasta product comprises the flour composition according to claim 5.

9. Use of the composition for inhibiting peeling and delamination of the surface of pasta products, characterized in that: The composition consists of phytosterol and wheat germ, the mesh number of the phytosterol is 80-120 meshes; the mass ratio of the wheat germ to the phytosterol is 1:1-5:1; The wheat germ is heat-treated wheat germ, The heat-treated wheat germ is wheat germ obtained by heat treatment at 100-170° C. The pasta product comprises a flour composition; the flour composition comprises the composition and flour, and the content of the wheat germ is 3 to 10% by mass relative to the total amount of the flour composition.

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