A noodle product and its preparation method

Abstract

The present invention provides a protein noodle and a production method thereof. Taking 100 parts of the noodle as a basis, the noodle comprises: 70 - 98 parts, preferably 75 - 90 parts of flour, and 2 - 30 parts, preferably 10 - 25 parts of protein powder. The protein powder is obtained by compounding soy protein isolate with a degree of hydrolysis of 10 - 30 and soy protein isolate with a degree of hydrolysis of 2 - 3 in a mass ratio of 1.5:1 to 5:1, and preferably the ratio is 2:1 to 4:1. The noodle provided by the present invention has a smooth taste, good elasticity, chewy texture, smooth surface, and is more nutritious.

Description

Technical Field

[0001] This application relates to the field of noodle processing, and specifically relates to a protein noodle and its production method. Background Art

[0002] Noodles are traditional food products with the largest production volume and the widest sales range among various types of noodles in China. They are deeply welcomed by consumers and manufacturers because of their convenience in storage and transportation. Ordinary noodles are mainly made of wheat flour. As one of the main sources of protein in daily diet, the lysine content in wheat protein is relatively insufficient. Since lysine is the first limiting amino acid, the nutritional value of flour is reduced. Soybean protein is rich in lysine. According to the principle of amino acid complementarity, adding soybean protein to flour can improve the nutritional value of noodle products. Adding soybean protein and its products is a method that has been studied more in increasing the nutrition and function of noodle products.

[0003] Soybean protein isolate is a kind of full-price protein food raw material, which can be obtained by processing low-temperature desolventized soybean meal. It has high purity, complete amino acid types, and high nutritional value. It is one of the food raw materials that can replace animal protein and contains essential amino acids that are difficult to synthesize by the human body itself. The good water absorption and elasticity of soybean protein isolate. After special process treatment, applying soybean protein isolate to noodles will improve the elasticity of noodles, increase water absorption and cooking resistance. If directly added without treatment, it will cause adverse situations such as hard noodles, increased noodle breakage rate, and yellowing of noodle color. Soybean proteinase hydrolysate (SPH) has many physiological functions and has been used to add to noodle products to increase their functionality and nutritional value. However, studies have found that adding SPH to flour will have an adverse impact on the texture characteristics and cooking quality of noodles. Summary of the Invention

[0004] In view of the above problems existing in noodles, the inventors of the present invention have developed through a large number of experiments that by compounding soybean protein isolate powders with different degrees of hydrolysis into flour in a suitable proportion, soybean protein noodles with smooth taste, good elasticity, chewiness, smooth surface, and improved nutrition can be produced.

[0005] In the first aspect of the present invention, a protein noodle is provided. Taking 100 parts of the noodle as a basis, the noodle includes: 70 - 98 parts of flour, preferably 75 - 90 parts, and 2 - 30 parts of protein powder, preferably 10 - 25 parts.

[0006] In one or more specific embodiments, the protein powder is soybean protein powder, preferably soybean protein isolate.

[0007] In one or more specific embodiments, the protein powder is one or several of soybean protein isolate with a degree of hydrolysis of 10 - 30 and soybean protein isolate with a degree of hydrolysis of 2 - 3.

[0008] In one or more specific embodiments, the protein powder is obtained by mixing soy protein isolate powder with a degree of hydrolysis of 10 - 30 and soy protein isolate powder with a degree of hydrolysis of 2 - 3 in a mass ratio of 1.5:1 to 5:1, and preferably the ratio is 2:1 to 4:1.

[0009] In one or more specific embodiments, the noodles are dried noodles, and preferably the noodles are dried noodles with a surface roughness of 1.5 - 3.5.

[0010] In one or more specific embodiments, the noodles are dried noodles, and preferably the noodles are dried noodles with a water content of 11 - 14.5%.

[0011] In one or more specific embodiments, the noodles are fresh wet noodles, and preferably the noodles are fresh wet noodles with a water content of 35 - 42%.

[0012] In one or more specific embodiments, the noodles may further contain miscellaneous grain powder, starch, flavor substances, etc.

[0013] In the second aspect of the present invention, a method for preparing protein noodles is provided, and the method includes the following steps:

[0014] (1) Mix the flour and the protein powder evenly, then add water and knead the dough to form uniform dough flakes.

[0015] (2) Sheet rolling: Roll the dough flakes to form a dough sheet.

[0016] (3) Calendering: Calender the dough sheet, and finally calender the dough sheet into a dough piece.

[0017] (4) Cutting: Cut the dough piece into fresh wet noodles.

[0018] In one or more specific embodiments, based on 100 parts of the dry matter of the dough flakes, in step (1), 70 - 98 parts of flour, preferably 75 - 90 parts, 2 - 30 parts of protein powder, preferably 10 - 25 parts, and 38 - 43 parts of water.

[0019] In one or more specific embodiments, the protein powder in step (1) is obtained by mixing soy protein isolate powder with a degree of hydrolysis of 10 - 30 and soy protein isolate powder with a degree of hydrolysis of 2 - 3 in a mass ratio of 1.5:1 to 5:1, and preferably the ratio is 2:1 to 4:1.

[0020] In one or more specific embodiments, the kneading time in step (1) is controlled to make the dough flakes uniform, and preferably the kneading time is 10 - 15 min.

[0021] In one or more specific embodiments, the face roller spacing used for slicing in step (2) is a conventional spacing, and the preferred face roller spacing is 6-10 mm.

[0022] In one or more specific embodiments, the thickness of the noodle sheet in step (3) is a conventional thickness, and preferably the thickness of the noodle sheet is 0.7-1.50 mm.

[0023] In one or more specific embodiments, the width of the fresh wet noodles in step (4) is a conventional width, and preferably it is 1-10 mm.

[0024] In one or more specific embodiments, the water content of the fresh wet noodles in step (4) is 35-42%.

[0025] In one or more specific embodiments, after step (4), it further includes step (5) drying, drying the fresh wet noodles to make dried noodles.

[0026] In one or more specific embodiments, the water content of the dried noodles in step (5) is 11-14.5%, preferably 12.5-14.5%.

[0027] In one or more specific embodiments, the drying in step (5) is divided into four stages: stage one, the drying temperature is 30-33°C, the humidity is 78-84%, and the time is 50-80 min; stage two, the drying temperature is 35-39°C, the humidity is 76-79%, and the time is 60-90 min; stage three, the drying temperature is 44-48°C, the humidity is 66-70%, and the time is 100-150 min; stage three, the drying temperature is 30-34°C, the humidity is 53-57%, and the time is 50-90 min.

[0028] The third aspect of the present invention provides a method for improving the smoothness and toughness of noodles, and the method includes the step of adding protein to flour or dough.

[0029] In one or more specific embodiments, for the method, the protein powder is soy protein powder, and more preferably soy isolate protein powder.

[0030] Technical effects:

[0031] (1) The noodles provided by the present invention have a high protein content;

[0032] (2) The noodles provided by the present invention have a smooth taste, good elasticity, toughness, and a smooth surface. Specific embodiments

[0033] In the present invention, if there is no special indication, the percentage (%) or parts refer to the weight percentage or weight parts relative to the composition.

[0034] In the present invention, unless otherwise specified, the various components involved or their preferred components can be combined with each other to form a new technical solution.

[0035] In the present invention, unless otherwise specified, all the embodiments and preferred embodiments mentioned herein can be combined with each other to form a new technical solution.

[0036] In the present invention, unless otherwise specified, all the technical features and preferred features mentioned herein can be combined with each other to form a new technical solution.

[0037] In the present invention, unless otherwise stated, the sum of the contents of the various components in the composition is 100%.

[0038] In the present invention, unless otherwise stated, the sum of the parts of the various components in the composition can be 100 parts by weight.

[0039] In the present invention, unless otherwise specified, the numerical range "a - b" represents an abbreviated representation of any real number combination between a and b, where a and b are both real numbers. For example, the numerical range "0 - 5" means that all real numbers between "0 - 5" have been fully listed herein, and "0 - 5" is just an abbreviated representation of these numerical combinations.

[0040] In the present invention, unless otherwise specified, the integer numerical range "a - b" represents an abbreviated representation of any integer combination between a and b, where a and b are both integers. For example, the integer numerical range "1 - N" means 1, 2... N, where N is an integer.

[0041] In the present invention, unless otherwise specified, "its combination" refers to a multi-component mixture of the various elements described, such as a two-component, three-component, four-component, and up to the maximum possible multi-component mixture.

[0042] If not specifically indicated, the term "a" used in this specification means "at least one".

[0043] If not specifically indicated, the basis of the percentages (including weight percentages) described in the present invention is the total weight of the composition.

[0044] The "ranges" disclosed herein are in the form of a lower limit and an upper limit. There may be one or more lower limits, and one or more upper limits respectively. A given range is defined by selecting a lower limit and an upper limit. The selected lower limit and upper limit define the boundaries of a particular range. All ranges that can be defined in this way are inclusive and combinable, that is, any lower limit can be combined with any upper limit to form a range. For example, ranges of 60 - 120 and 80 - 110 are listed for a particular parameter, and ranges of 60 - 110 and 80 - 120 are understood to be contemplated. In addition, if the minimum range values of 1 and 2 are listed, and if the maximum range values of 3, 4, and 5 are listed, then the following ranges are all contemplated: 1 - 3, 1 - 4, 1 - 5, 2 - 3, 2 - 4, and 2 - 5.

[0045] In this article, unless otherwise specified, each reaction is carried out at normal temperature and pressure.

[0046] In this article, unless otherwise specified, each reaction step can be carried out sequentially or non-sequentially. For example, other steps may be included between each reaction step, and the reaction steps may also be reordered. Preferably, the reaction methods in this article are carried out sequentially.

[0047] Protein noodles

[0048] A kind of protein noodles, taking 100 parts of the noodles as a basis, the noodles include: 70 - 98 parts of flour, preferably 75 - 90 parts, and 2 - 30 parts of protein powder, preferably 10 - 25 parts.

[0049] In one or more specific embodiments, the protein powder is soy protein powder, preferably soy isolate.

[0050] In one or more specific embodiments, the protein powder is one or several of soy isolate with a degree of hydrolysis of 10 - 30 and soy isolate with a degree of hydrolysis of 2 - 3.

[0051] In one or more specific embodiments, the protein powder is obtained by compounding soy isolate with a degree of hydrolysis of 10 - 30 and soy isolate with a degree of hydrolysis of 2 - 3 in a mass ratio of 1.5:1 to 5:1, preferably the ratio is 2:1 to 4:1.

[0052] In one or more specific embodiments, the noodles are dried noodles, preferably the noodles are dried noodles with a surface roughness of 1.5 - 3.5.

[0053] In one or more specific embodiments, the noodles are dried noodles, preferably the noodles are dried noodles with a water content of 11 - 14.5%.

[0054] In one or more specific embodiments, the noodles are wet noodles, and preferably the noodles are wet noodles with a water content of 35-42%.

[0055] In one or more specific embodiments, the noodles may further contain miscellaneous grain powder, starch, flavor substances, etc.

[0056] Preparation method of protein noodles

[0057] A preparation method of protein noodles, the method comprising the following steps:

[0058] (1) Mix the flour and protein powder evenly, then add water and knead the dough to form a uniform dough floc.

[0059] (2) Sheet rolling: Roll out the dough floc to form a dough sheet.

[0060] (3) Calendering: Calender the dough sheet, and finally calender the dough sheet into a dough piece.

[0061] (4) Cutting into strips: Cut the dough piece into fresh wet noodles.

[0062] In one or more specific embodiments, based on 100 parts of the dry matter of the dough floc, in step (1), 70-98 parts of flour, preferably 75-90 parts, 2-30 parts of protein powder, preferably 10-25 parts, and 38-43 parts of water.

[0063] In one or more specific embodiments, in step (1), the protein powder is obtained by compounding soy protein isolate with a degree of hydrolysis of 10-30 and soy protein isolate with a degree of hydrolysis of 2-3 at a mass ratio of 1.5:1 to 5:1, and preferably the ratio is 2:1 to 4:1.

[0064] In one or more specific embodiments, the kneading time in step (1) is controlled to make the dough floc uniform, and preferably the kneading time is 10-15 min.

[0065] In one or more specific embodiments, the distance between the rollers used for sheet rolling in step (2) is determined according to the specific requirements of the product, for example, it is 6-10 mm.

[0066] In one or more specific embodiments, the thickness of the dough piece in step (3) is determined according to the specific requirements of the product, for example, it is 0.7-1.50 mm.

[0067] In one or more specific embodiments, the width of the fresh wet noodles in step (4) is determined according to the specific requirements of the product, for example, it is 1-10 mm.

[0068] In one or more specific embodiments, the water content of the fresh wet noodles in step (4) is 35-42%.

[0069] In one or more specific embodiments, after the step (4), step (5) of drying is further included, and the fresh wet noodles are dried to make dried noodles.

[0070] In one or more specific embodiments, the water content of the dried noodles in the step (5) is 11 - 14.5%, preferably 12.5 - 14.5%.

[0071] In one or more specific embodiments, the drying in the step (5) is divided into four stages: Stage 1, the drying temperature is 30 - 33 °C, the humidity is 78 - 84%, and the time is 50 - 80 min; Stage 2, the drying temperature is 35 - 39 °C, the humidity is 76 - 79%, and the time is 60 - 90 min; Stage 3, the drying temperature is 44 - 48 °C, the humidity is 66 - 70%, and the time is 100 - 150 min; Stage 4, the drying temperature is 30 - 34 °C, the humidity is 53 - 57%, and the time is 50 - 90 min.

[0072] Method for improving the smoothness and toughness of noodles

[0073] A method for improving the smoothness and toughness of noodles, the method includes the step of adding protein to flour or dough.

[0074] In one or more specific embodiments, for the method described above, the protein powder is soy protein powder, and more preferably soy protein isolate.

[0075] The raw materials used in the examples and comparative examples are as follows

[0076] Flour: Domestic premium wheat F1 flour, manufacturer: Yihai Kerry (Kunshan) Food Industry Co., Ltd.

[0077] Soy protein isolate with a degree of hydrolysis of 15: Protein content: 89.6%; manufacturer: Jinhai Food Industry Co., Ltd.

[0078] Soy protein isolate with a degree of hydrolysis of 24: Protein content: 90.3%; manufacturer: Jinhai Food Industry Co., Ltd.

[0079] Soy protein isolate with a degree of hydrolysis of 2.0: Protein content: 90.1%; manufacturer: Jinhai Food Industry Co., Ltd.

[0080] Soy protein isolate with a degree of hydrolysis of 2.2: Protein content: 90.5%; manufacturer: Jinhai Food Industry Co., Ltd.

[0081] The main equipment used is as follows:

[0082] Small surface roughness measuring instrument SJ410 Mitutoyo, Japan

[0083] Dough Mixer K31-0051AG1-W, Huizhou Gaobi Bakery Co., Ltd.

[0084] Dough Roller JMTD168 / 140, Beijing Dongfu Jiuheng Instrument Technology Co., Ltd.

[0085] Intelligent Noodle Drying Experiment Platform, Zhongbao Company

[0086] Detection method

[0087] Determination of smoothness

[0088] Use Mitutoyo SJ410 surface roughness measuring instrument in Japan to measure the surface smoothness of noodles. The lower the value, the smoother the noodle surface.

[0089] Sensory evaluation

[0090] Cook the noodles in boiling water for 5 minutes until there is just no white core inside. Organize 6 professional sensory evaluation personnel to evaluate and score the noodles from 6 aspects: firmness, elasticity, slipperiness, and toothstickiness. The full score is 100 points. The evaluation criteria refer to Table 1.

[0091] Table 1 Sensory Evaluation Criteria for Noodles (Dried Noodles / Fresh Wet Noodles)

[0092]

[0093]

[0094] Preparation of Protein Noodles

[0095] The formula of protein noodles is shown in Table 2 below:

[0096] Table 2 Preparation Formula

[0097]

[0098]

[0099] The preparation process of protein dried noodles is as follows:

[0100] Step (1) Weigh flour, soy protein isolate with a degree of hydrolysis of 10 - 30, and soy protein isolate with a degree of hydrolysis of 2 - 3 according to the proportions in the formula table, mix them evenly dry, and then add the corresponding amount of water according to the formula table and knead for 10 - 15 minutes to make it into a uniform noodle floc.

[0101] Step (2) Slice: Slice the noodle floc at a noodle roller spacing of 6 - 10 mm to make a noodle sheet

[0102] Step (3) Rolling: Gradually roll the noodle sheet and roll it into a noodle sheet with a thickness of 0.70 - 1.50 mm;

[0103] Step (4): Use a cutter to cut the dough sheet into fresh wet noodles with a width of 1 - 10 mm.

[0104] Step (5): Dry the cut wet noodles. The drying process parameters are as follows: In the first stage, the drying temperature is 30 - 33°C, the humidity is 78 - 84%, and the time is 50 - 80 min; in the second stage, the drying temperature is 35 - 39°C, the humidity is 76 - 79%, and the time is 60 - 90 min; in the third stage, the drying temperature is 44 - 48°C, the humidity is 66 - 70%, and the time is 100 - 150 min; in the fourth stage, the drying temperature is 30 - 34°C, the humidity is 53 - 57%, and the time is 50 - 90 min. The water content of the dried noodles is within the range of 12.5 - 14.5%, and then it is cut and packaged.

[0105] Preparation method of protein fresh wet noodles:

[0106] Step (1): Weigh flour, soy protein isolate with a degree of hydrolysis of 10 - 30, and soy protein isolate with a degree of hydrolysis of 2 - 3 according to the proportion in the formula table, mix them evenly dry, and then add the corresponding water according to the formula table and knead for 10 - 15 min to make it into a uniform dough floc.

[0107] Step (2): Sheet the dough. Sheet the dough floc at a noodle roller gap of 6 - 10 mm to make a dough sheet.

[0108] Step (3): Roll the dough. Gradually roll the dough sheet to a dough sheet with a thickness of 0.70 - 1.50 mm.

[0109] Step (4): Use a noodle cutter with a width of 2.0 mm to cut the dough sheet into strips, and then cut the noodles into about 20 cm long to obtain fresh wet noodles.

[0110] Experimental results:

[0111] Product stability coefficient

[0112] Table 3 Evaluation table

[0113]

[0114] Remarks: Total score = firmness + elasticity + smoothness + toothstickiness

[0115] From the results in Table 3, it can be seen that for Examples 1 - 4, the total sensory evaluation scores of the hanging noodles are all above 80 points, and the surface smoothness is good. Comparing Examples 1, 2 with Comparative Examples 1, 2, the total amount of the two protein powders is 25%, and the ratio of soy protein isolate with a degree of hydrolysis of 10 - 30 to soy protein isolate with a degree of hydrolysis of 2 - 3 is between 2:1 and 4:1. The ratio of the two protein powders in Comparative Examples 1, 2 is not between 1.5:1 and 5:1, and the taste of the examples is better than that of the comparative examples.

[0116] Examples 3 and 4 and Comparative Examples 4 and 5, with a total amount of the two protein powders being 10%, showed the same trend as above.

[0117] In Comparative Example 1, the addition amount of soy protein isolate with a degree of hydrolysis of 10 - 30 was 0, and the addition amount of soy protein isolate with a degree of hydrolysis of 2 - 3 was 25%. The obtained noodles had a very hard texture, the largest roughness value, and the least smooth surface. In Comparative Example 2, the addition amount of soy protein isolate with a degree of hydrolysis of 10 - 30 was 25%, and the addition amount of soy protein isolate with a degree of hydrolysis of 2 - 3 was 0. The obtained noodles had the smallest roughness value, the smoothest surface, and a relatively sticky texture.

Claims

1. A protein noodle, characterized in that: The protein noodle ingredients include: 70-98 parts of flour and 2-30 parts of protein powder; the protein powder is soy protein isolate powder; the protein powder is two of soy protein isolate powder with a hydrolysis degree of 15-24 and soy protein isolate powder with a hydrolysis degree of 2-3; the protein powder is obtained by compounding the soy protein isolate powder with a hydrolysis degree of 15-24 and the soy protein isolate powder with a hydrolysis degree of 2-3 in a mass ratio of 2:1 to 4:1; The preparation method of the protein noodles comprises the following steps: The method comprises step (5) of drying, wherein the fresh wet noodles are dried to form fine noodles, wherein the drying in step (5) is divided into four stages: stage one, drying temperature of 30-33° C., humidity of 78-84%, and time of 50-80 min; stage two, drying temperature of 35-39° C., humidity of 76-79%, and time of 60-90 min; stage three, drying temperature of 44-48° C., humidity of 66-70%, and time of 100-150 min; and stage three, drying temperature of 30-34° C., humidity of 53-57%, and time of 50-90 min.

2. The protein noodles according to claim 1, wherein The protein noodles comprise 75-90 parts of flour and 10-25 parts of protein powder.

3. The protein noodles according to any one of claims 1 to 2, characterized in that The protein noodles further contain one or more of miscellaneous grain flour, starch, and flavor substances.

4. A method for preparing protein noodles according to any one of claims 1 to 3, characterized in that: The method comprises the following steps: (1) mixing flour and protein powder uniformly, adding water, and kneading the dough into uniform dough; (2) Splitting: Splitting the dough into sheets to make dough strips; (3) Calendering: Calendering the dough sheet and finally pressing the dough sheet into dough sheets; (4) Cut into strips: Cut the noodles into fresh wet noodles.

5. The preparation method according to claim 4, wherein The method further satisfies the following conditions: (1) step (1) contains 38-43 parts of water; and / or (2) the dough kneading time in step (1) is 10-15 minutes; and / or (3) the spacing between the dough rollers used for sheeting in step (2) is 6-10 mm; and / or (4) the thickness of the dough sheet in step (3) is 0.7-1.50 mm; and / or (5) the width of the fresh wet noodles in step (4) is 1-10 mm; and / or (6) the water content of the fresh wet noodles in step (4) is 35-42%.

6. The preparation method according to claim 5, wherein In the step (1), the flour is 75-90 parts and the protein powder is 10-25 parts.

7. The preparation method according to any one of claims 4 to 6, wherein The water content of the noodles is 11-14.5%.

8. The preparation method according to claim 7, wherein The water content of the noodles is 12.5-14.5%.

9. A method for improving the smoothness and chewiness of the protein noodles according to any one of claims 1 to 3 or the protein noodles prepared by the method according to any one of claims 4 to 8, the method comprising the step of adding protein powder to flour or dough, wherein the protein powder is soy protein isolate powder; the protein powder is two of soy protein isolate powder with a degree of hydrolysis of 15-24 and soy protein isolate powder with a degree of hydrolysis of 2-3; the protein powder is obtained by compounding the soy protein isolate powder with a degree of hydrolysis of 15-24 and the soy protein isolate powder with a degree of hydrolysis of 2-3 in a mass ratio of 2:1 to 4:1.

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