Black wheat noodles with high nutritional value and preparation method thereof

Abstract

The present invention discloses a black wheat noodle with high nutritional value and a production method, which belongs to the field of food processing. With whole grain black wheat as the core raw material, the shortcomings of existing technologies and products are overcome, the formula of the product is optimized, and the amount of whole grain used is greatly increased, so that the proportion of whole grains exceeds 50%. At the same time, the quality of the product is improved, with good texture properties and flavor characteristics, and a large amount of anthocyanins and antioxidant capacity are maintained. The product of the present invention is rich in various natural products, and its anthocyanin content and antioxidant capacity are successfully retained through high-temperature steam treatment combined with ultrasonic treatment technology. At the same time, its edible quality is not significantly different from that of noodles prepared from ordinary wheat flour.

Description

Technical Field

[0001] The invention relates to black wheat noodles with high nutritional value and a preparation method thereof, and belongs to the field of food processing. Background Art

[0002] Triticale (Triticosecale Wittmack) is a specialty wheat variety developed through breeding, boasting significantly higher nutritional value and health benefits than traditional wheat. Currently, triticale has become a naturally high-quality grain resource, offering high nutritional value, nourishing properties, and immune-boosting benefits. Processing and utilization of its nutrients are gradually finding their way onto people's tables.

[0003] Compared with common wheat, black wheat is rich in protein, minerals, vitamins, essential amino acids, etc., among which the protein content is as high as 17.1% to 20.5%, and the essential amino acids such as isoleucine, leucine, tyrosine, lysine, phenylalanine, threonine, and methionine are 33.3% to 75.0% higher than that of common wheat. The content of trace elements such as selenium, iodine, iron, and zinc are all higher than that of common wheat. It is especially rich in phenolic substances such as anthocyanins, and phenolic substances have high antioxidant properties, which are the main source of antioxidant properties of black wheat.

[0004] Currently, there's a relative lack of development in whole-grain foods on the market, with products often simply processed and consumed without capitalizing on the health benefits of whole grains. Related products on the market have the following shortcomings: ① The whole-grain selling point relies on the addition of a small amount of whole-wheat flour or bran (typically 10%), but the content is too low; ② The quality of noodle products is subpar; ③ Products containing bran have a certain unpleasant flavor after processing, leaving room for improvement; ④ The health benefits are unclear, with no clear content or numerical value to define them. Therefore, existing whole-grain-related healthy noodle products fail to meet market demand. Summary of the Invention

[0005] [Technical Issues]

[0006] At present, the triticale content in the triticale products on the market is not high, and the nutritional value is low, which is no different from ordinary wheat noodles. Therefore, it is necessary to provide a triticale noodle with high triticale content and high nutritional value.

[0007] [Technical solution]

[0008] This invention, using triticale as its core ingredient, overcomes the shortcomings of existing technologies and products, optimizes the product formula, and significantly increases the amount of whole grains used, increasing the proportion of whole grains to over 50%. This also improves product quality, resulting in superior textural properties and flavor profiles. Even after steaming, the product retains a high anthocyanin content and strong antioxidant capacity, effectively preserving its health benefits.

[0009] The present invention provides a method for preparing black wheat noodles with high nutritional value, comprising the following steps:

[0010] (1) Dissolving edible salt, transglutaminase, composite phosphate and sodium carbonate in water to obtain a mixed solution;

[0011] (2) subjecting the whole triticale flour to high-temperature steam treatment and ultrasonic treatment to obtain treated whole triticale flour;

[0012] (3) mixing the processed black wheat whole flour, high-gluten flour, gluten, cassava modified starch and soy protein to obtain a mixture;

[0013] (4) mixing the mixture prepared in step (3) and the mixed solution obtained in step (1), and then kneading until loose dough is formed;

[0014] (5) Pressing the loose dough obtained in step (4) into dough sheets, and then cutting the dough sheets into strips to obtain black wheat noodles with high nutritional value.

[0015] In some embodiments of the present invention, the mass ratio of edible salt to transglutaminase in step (1) is 1:0.1-0.2.

[0016] In some embodiments of the present invention, the mass ratio of edible salt to transglutaminase in step (1) is 1:0.3-0.6.

[0017] In some embodiments of the present invention, the mass ratio of edible salt to transglutaminase in step (1) is 1:0.3-0.6.

[0018] In some embodiments of the present invention, the triticale whole flour in step (2) is a mixture of triticale flour and triticale bran, and the ratio of the two is 78-80:20-22.

[0019] In some embodiments of the present invention, the temperature and time of the high-temperature steam treatment in step (2) are 110-120° C. and 8-15 minutes.

[0020] In some embodiments of the present invention, the power and time of the ultrasonic treatment in step (2) are 800-1200 W and 15-25 min.

[0021] In some embodiments of the present invention, the mass ratio of the processed whole wheat flour to the high-gluten flour in step (3) is 50-65:15-25.

[0022] In some embodiments of the present invention, the mass ratio of the processed whole wheat flour to gluten flour in step (3) is 50 to 65:5.

[0023] In some embodiments of the present invention, the mass ratio of the processed whole triticale flour to the modified cassava starch in step (3) is 50 to 65:15.

[0024] In some embodiments of the present invention, the mass ratio of the processed black wheat whole flour to the soy protein in step (3) is 50 to 65:3.

[0025] In some embodiments of the present invention, the processed whole triticale flour in step (3) accounts for 50-60% of the total mass of the mixture.

[0026] In some embodiments of the present invention, the mass ratio of the mixed material to the mixed liquid in step (4) is 60-65:35-40.

[0027] The invention provides black wheat noodles with high nutritional value prepared according to the method.

[0028] [Beneficial Effects]

[0029] 1. The present invention utilizes an innovative formula to develop a noodle product with a high proportion of whole grains.

[0030] 2. The present invention utilizes a compound improver to improve the quality of noodles.

[0031] 3. The present invention uses a process to treat bran so that the product retains a higher anthocyanin content after heat treatment.

[0032] 4. After the whole powder is processed by the present invention, the product still retains a high antioxidant capacity after heat treatment. DETAILED DESCRIPTION

[0033] The whole triticale flour described in the examples and comparative examples refers to flour obtained by directly grinding a grain of triticale, wherein the mass ratio of triticale flour to triticale bran is 78:22, that is, a whole grain of triticale contains 78% triticale flour and 22% triticale bran.

[0034] The testing process includes the determination of noodle texture properties, the determination of the optimal steaming time of noodles, the determination of anthocyanin content and the determination of antioxidant capacity.

[0035] Noodle texture properties: Texture profile analysis (TPA) of cooked noodles was performed. After cooking for the optimal cooking time, the noodles were quickly removed from the container and rinsed with deionized water for 1 minute. The surface moisture was then wiped dry with absorbent paper and covered with plastic wrap. Three noodles were laid parallel to each other on a test bench and subjected to a P / 25R probe for full textural properties. The parameters were: pre-test speed 2 mm / s, test speed 0.8 mm / s, post-test speed 0.8 mm / s, trigger force 10 g, and compression set 70%.

[0036] Determination of the optimal steaming time for noodles: Take 30 noodles (about 10 cm), boil 500 mL of water and add the noodles. Take one noodle every 30 seconds and cut it open to observe whether there is a white core in the cross section. Record the time it takes for it to disappear.

[0037] Anthocyanin content determination: Place 10 g of sample in a beaker and mix with 50 mL of 70% (v / v) methanol. Extract the mixture at room temperature with shaking for 24 hours. Filter and retain the filtrate. Place 1 mL of filtrate into two test tubes (T1 and T2) for each sample. Then, add 1 mL of 0.01% HCl solution containing 95% (v / v) ethanol to each test tube. Add 10 mL of 2% HCl (pH 0.8) to T1 and 10 mL of citric acid buffer (pH 3.5) to T2.

[0038] After shaking evenly, measure the absorbance at 520 nm, using 70% (v / v) methanol as a blank. The calculation formula is as follows:

[0039] Anthocyanin content (ug / g) = (A2-A1) × f

[0040] Where: A1 refers to the absorbance in 2% hydrochloric acid (pH 0.8); A2 refers to the absorbance in citric acid buffer (pH 3.5);

[0041] f=(MW×DF×CF1×CF2) / (ε×l);

[0042] MW—relative molecular mass of cyanidin-3-glucoside (449 g / mol); DF—dilution factor (50 mL / 10 g); CF1—conversion factor 1 (106 μg / g); CF2—conversion factor 2 (1 L / 1000 mL); ε—molar extinction coefficient of cyanidin-3-glucoside (26900 L / (mol×cm)); l—path length (1 cm).

[0043] Antioxidant capacity was determined by adding 0.1 mL of the extract to 3.9 mL of a 0.1 mol / L DPPH reaction solution. The mixture was incubated in the dark for 20 minutes and the absorbance was measured at 517 nm. The results were expressed as micromolar Trolox equivalents per 100 g dry weight of bran (μmol / Troloxeq / 100 g DW). The calculation formula is as follows:

[0044] DPPH free radical scavenging rate (%) = (A_o-(A_i-A_j)) / A_o×100%

[0045] Where: A_o—absorbance value of 60% ethanol and DPPH reaction solution; A_i—absorbance value of extract and DPPH reaction solution; A_j—absorbance value of extract and anhydrous ethanol.

[0046] Example 1

[0047] (1) Edible salt, transglutaminase, complex phosphate and sodium carbonate are added in small amounts and multiple times at a ratio of 1:0.1:0.5:0.5, and uniformly dissolved in water to obtain a mixed solution.

[0048] (2) The whole black wheat flour was subjected to high-temperature steam treatment and ultrasonic treatment in succession, with the temperature and time conditions being 115°C and 10 min, and the power and time of ultrasonic treatment being 1000 W and 20 min, to obtain treated whole black wheat flour.

[0049] (3) The processed black wheat whole flour, high-gluten flour, gluten, cassava modified starch and soy protein obtained in step (2) are added into a dough mixer in a ratio of 55:25:5:15:3 and stirred to obtain a mixture.

[0050] (4) The mixture prepared in step (3) and the mixed solution prepared in step (1) are mixed in a mass ratio of 62:38, and the dough is kneaded for about 10 minutes until loose dough flocs are formed (the dough flocs need to be squeezed into a ball by hand, and will return to dough flocs after being released, and they need to be relaxed for 10 minutes before being pressed).

[0051] (5) The dough obtained in step (4) is placed in a noodle press and pressed into a noodle sheet (smooth surface) with a thickness of about 0.9 mm.

[0052] (6) Cut the dough into strips with a final width of 1.5 mm and a length of 1 m.

[0053] Comparative Example 1

[0054] Compared with the common noodles in the market, the preparation of the common noodles includes the following steps:

[0055] (1) Mix the raw materials in a ratio of all-purpose flour: edible salt: water = 100:1:36 and beat into dough.

[0056] (2) Let the dough stand for 10 minutes, then put it into a dough pressing machine and press it into a dough sheet (smooth surface) with a thickness of about 0.9 mm.

[0057] (3) Cut the dough into strips with a final width of 1.5 mm and a length of 1 m.

[0058] Comparative Example 2

[0059] The preparation was carried out with reference to Example 1, wherein only the ratio of the processed black wheat whole flour, high-gluten flour, gluten powder, cassava modified starch and soy protein in step (3) was adjusted to: 45:25:5:15:3.

[0060] It was found that the proportion of black wheat whole flour was adjusted too small. Although the quality of the noodles was relatively good, it was not much different from that of the embodiment. However, its anthocyanin and antioxidant capacity were weaker than those of Example 1, so the nutritional value of the noodles was not high.

[0061] Comparative Example 3

[0062] The preparation was carried out with reference to Example 1, wherein only the ratio of the processed black wheat whole flour, high-gluten flour, gluten, cassava modified starch and soy protein in step (3) was adjusted to: 65:15:5:15:3.

[0063] It was found that adjusting the proportion of black wheat flour too much would lead to a decline in noodle quality, and when more black wheat was added, its anthocyanin and antioxidant capacity were not significantly improved.

[0064] Comparative Example 4

[0065] The preparation was carried out with reference to Example 1, wherein only the operation of step (2) was omitted, that is, whole triticale flour that had not been treated with high-temperature steam and ultrasound was used in step (3).

[0066] The results showed that at a high content of black wheat, if the black wheat was not subjected to high-temperature steam treatment and ultrasonic treatment, the quality of the noodles was significantly worse than that of Example 1, so process treatment was required.

[0067] Comparative Example 5

[0068] The preparation was carried out with reference to Example 1, wherein only the temperature of the high-temperature steam treatment in step (2) was adjusted to 130° C.; the power and time of the ultrasonic treatment remained unchanged.

[0069] The results showed that when the proportion of black wheat was high, the temperature of high-temperature steam treatment would affect the quality of noodles. The quality of noodles would change, the elasticity would be relatively reduced, and the anthocyanin and antioxidant capacity would decrease.

[0070] Comparative Example 6

[0071] The preparation was carried out with reference to Example 1, wherein only the temperature and time of the high-temperature steam treatment in step (2) remained unchanged, and the time of the ultrasonic treatment was adjusted to 10 min.

[0072] The results showed that when the content of black wheat was high, the ultrasonic treatment time would affect the quality of noodles, and the anthocyanin and antioxidant capacity of the noodles would be significantly reduced.

[0073] Data Analysis

[0074] (1) Comparison of different noodle qualities

[0075] Table 1 Noodle texture quality of different examples

[0076] sample hardness Viscosity elasticity chewability Adhesion Cohesion Resilience Example 1 2016.6±69.3 -82.7±23.9 0.83±0.00 1203.5±56.2 1440.1±64.6 0.71±0.01 0.63±0.03 Comparative Example 1 1976.4±87.9 -130.5±20.4 0.82±0.01 1145.1±70.0 1389.0±73.3 0.70±0.01 0.68±0.01 Comparative Example 2 1956.5±49.7 -80.3±17.9 0.79±0.01 959.1±38.1 1518.8±25.5 0.62±0.01 0.68±0.02 Comparative Example 3 2480.1±116.4 -79.0±17.9 0.84±0.00 1522.6±66.8 1751.5±84.9 0.70±0.00 0.65±0.02 Comparative Example 4 2315.4±37.4 -85.4±5.9 0.84±0.01 1405.7±38.8 1666.2±30.5 0.72±0.01 0.76±0.02 Comparative Example 5 2028.3±71.7 -105.7±10.4 0.77±0.01 909.5±46.2 1463.6±45.3 0.58±0.01 0.53±0.06 Comparative Example 6 2041.5±49.9 -77.2±15.2 0.80±0.01 1057.5±44.4 1356.7±35.2 0.68±0.03 0.68±0.02

[0077] From Table 1, it can be found that there is no significant difference in the hardness of noodles made from Example 1 and ordinary wheat flour (Comparative Example 1); Comparative Example 2 reduces the proportion of black wheat whole flour and adds the retained process treatment, and it can be found that its quality is not significantly different from that of the embodiment, indicating that this formula has a certain quality improvement effect on high-content black wheat noodles; Comparative Example 3 increases the proportion of black wheat whole flour, but the quality of the noodles is significantly reduced, indicating that too high a black wheat content will destroy the structure and affect the taste of the noodles; Comparative Example 4 uses untreated black wheat whole flour, and the result is that the quality of the noodles is significantly reduced, indicating that the process treatment of black wheat whole flour by the present invention has a positive practical effect and can improve the quality of noodles while maintaining a high black wheat content; Comparative Example 5 adjusts the temperature of the high-temperature steam treatment and finds that the elasticity of the noodles is significantly reduced, indicating that the temperature of the embodiment is the more preferred condition; Comparative Example 6 adjusts the ultrasonic time, and the quality of the noodles does not change significantly. Therefore, the formula in Example 1 and the process treatment of black wheat flour make black wheat noodles have better texture properties and edible quality.

[0078] Table 2 Optimal steaming time for different noodles

[0079] sample Optimal cooking time (s) Example 1 360 Comparative Example 1 300 Comparative Example 2 320 Comparative Example 3 390 Comparative Example 4 410 Comparative Example 5 350 Comparative Example 6 360

[0080] Table 2 shows that, when the invisible white core is used as the optimal cooking time standard, there are some differences in the optimal cooking times for the noodles of Example 1 and Comparative Examples 1-6. However, overall, the differences between the Examples and the Comparative Examples prepared from common wheat are not significant, falling within the typical noodle cooking time range. Among the comparative examples, the cooking times were significantly increased for the groups with excessive black wheat addition (Comparative Example 3) and no heat treatment (Comparative Example 4).

[0081] (2) Anthocyanin content and antioxidant capacity of black wheat noodles

[0082] Table 3 Nutritional value of black wheat noodles

[0083]

[0084] Table 3 shows that the noodles of Example 1 achieved the best total anthocyanin content and antioxidant capacity after cooking. Comparative Example 2, while reducing the triticale content, showed weaker anthocyanin and antioxidant capacity than those of Example 1, resulting in a decrease in nutritional value. Comparative Example 3, while increasing the triticale content, still showed weaker anthocyanin and antioxidant capacity than those of Example 1. Presumably, the excessive triticale content disrupted the structure, hindering anthocyanin release, demonstrating the advantages of the formulation in Example 1. Comparative Example 4, without any treatment, showed a significant decrease in both anthocyanin content and antioxidant capacity. Comparative Example 5, with a change in temperature, showed a significant decrease in anthocyanin and antioxidant capacity, suggesting that excessively high temperatures can have a damaging effect. Comparative Example 6, with a shortened sonication time, showed a significant decrease in anthocyanin content, suggesting that sonication time aids anthocyanin release. Therefore, the combination of the process and formulation in Example 1 is significant.

[0085] In summary, the present invention applies black wheat to the preparation of noodles and finds that the nutritional value of noodles increases with the increase of black wheat. However, it is found during the preparation process that when the proportion of black wheat reaches a certain level, the hardness of the noodles increases and is not suitable for consumption, and the nutritional value of the noodles decreases. Therefore, the present invention optimizes the formula of black wheat noodles and processes the black wheat whole flour. It is found that high-temperature steam treatment and ultrasonic treatment of the black wheat whole flour can improve the quality of noodles and have moderate hardness and chewiness, so that the process can prepare a kind of black wheat noodles with higher black wheat content, excellent quality and taste, and easy to cook. At the same time, the nutritional and health value of black wheat noodles is also improved by retaining high anthocyanin content and antioxidant capacity.

[0086] Although the present invention has been disclosed above in terms of preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for preparing black wheat noodles with high nutritional value, characterized in that: The following steps are included: (1) Dissolving edible salt, transglutaminase, complex phosphate and sodium carbonate in water to obtain a mixed solution; (2) subjecting the whole triticale flour to high-temperature steam treatment and ultrasonic treatment to obtain treated whole triticale flour; the temperature and time of the high-temperature steam treatment are 110-120° C. and 8-15 min; the power and time of the ultrasonic treatment are 800-1200 W and 15-25 min; (3) mixing the processed black wheat whole flour, high-gluten flour, gluten, cassava modified starch and soy protein to obtain a mixture; (4) mixing the mixture obtained in step (3) and the mixed solution obtained in step (1), and then kneading until loose dough is formed; (5) The loose dough obtained in step (4) is pressed into dough sheets, and then the dough sheets are cut into strips to obtain black wheat noodles with high nutritional value.

2. The method according to claim 1, wherein In step (1), the mass ratio of edible salt to transglutaminase is 1:0.1-0.2; the mass ratio of edible salt to transglutaminase is 1:0.3-0.6; and the mass ratio of edible salt to transglutaminase is 1:0.3-0.

6.

3. The method according to claim 1, wherein The mass ratio of the processed black wheat whole flour to the high-gluten flour in step (3) is 50-65:15-25.

4. The method according to claim 1, wherein The mass ratio of the processed black wheat whole flour to gluten flour in step (3) is 50-65:

5.

5. The method according to claim 1, wherein The mass ratio of the processed black wheat flour and the modified cassava starch in step (3) is 50-65:

15.

6. The method according to claim 1, wherein The mass ratio of the processed black wheat flour to the soy protein in step (3) is 50-65:

3.

7. The method according to claim 1, wherein The mass ratio of the mixed material to the mixed liquid in step (4) is 60-65:35-40.

8. Black wheat noodles with high nutritional value prepared according to the method according to any one of claims 1 to 7.

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