Modified wheat flour as well as preparation method and application thereof

Abstract

The invention relates to the field of food processing, in particular to modified wheat flour as well as a preparation method and application thereof. A preparation method of the modified wheat flour comprises the following steps: mixing the sodium carboxymethyl cellulose and the wheat flour, adjusting the moisture content, placing a sample in a closed container, standing for 20-40 hours, carrying out heat-moisture treatment for 2-8 hours, drying, crushing and sieving to obtain the modified wheat flour. Wheat flour and CMC-Na are mixed and subjected to moist heat modification, starch and protein interact, and recovery of starch in the freezing storage process is effectively reduced. And meanwhile, the method is applied to the preparation of the frozen cooked noodles, and the vital gluten, the guar gum, the hydroxypropyl methyl cellulose and the trehalose are added, so that the reduction of the tensile strength and the tensile distance of the frozen cooked noodles can be effectively delayed, the cooking loss is reduced, and the quality is improved.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to modified wheat flour and a preparation method and application thereof. Background Art

[0002] Frozen cooked noodles are a type of frozen noodles, which are cooked noodles and then quickly frozen. Young people are also beginning to transform from convenience foods to "lightly cooked" foods, and are beginning to seek "lightly cooked" foods that satisfy their taste buds. Therefore, the development of frozen cooked noodles can well solve the problem of the taste of noodles and meet the basic requirements of consumers. With the continuous improvement and strengthening of my country's cold chain transportation system, frozen cooked noodles are also increasingly favored by consumers because of their convenience, health and nutrition. Due to the above-mentioned characteristics of frozen cooked noodles, technicians in this field have begun to pay attention to the research of frozen cooked noodles.

[0003] For example, Chinese patent application CN109744474A discloses quick-frozen noodles prepared with the following raw materials to meet the requirements of increasing the shelf life of noodles and improving the edible state of noodles: flour, water, starch, modified starch, and salt.

[0004] However, the existing frozen cooked noodles have certain technical problems, that is, not only will they age during the frozen storage process, but they will also cause irreversible damage during the re-cooking process, affecting the sensory quality of the noodles after re-cooking, and thus cannot meet the requirements of young people for light cooking and high taste. Therefore, during the production process, the taste of frozen cooked noodles and a series of uncontrollable changes that occur during freezing and frozen storage are all issues that need to be considered.

[0005] Chinese patent application CN115444097A discloses a frozen cooked noodles made of cooked wheat flour, which is prepared from the following raw materials: 100 parts by weight of composite wheat flour and 35-50 parts by weight of water. The invention also discloses a method for processing the frozen cooked noodles made of cooked wheat flour, which includes kneading, standing, sheeting, cutting, boiling, cooling, freezing and other processes of the raw materials to produce the finished frozen cooked noodles made of cooked wheat flour. The frozen cooked noodles made of cooked wheat flour of the invention have a delicate taste, short re-cooking time and good texture, and are fast food, nutritious and healthy, and delicious. However, the invention has strict temperature requirements. If the conditions are not properly controlled, the heat treatment may excessively reduce the gluten strength and sedimentation value, damage the dough quality, reduce the activity of amylase, and cause starch gelatinization and darkening of color.

[0006] Chinese patent application CN 110742232 B discloses a process for preparing frozen cooked noodles, which belongs to the field of food processing technology. The invention uses curdlan as a modifier for frozen cooked noodles, adds it to flour, and prepares frozen cooked noodles through dough mixing, proofing, rolling and cutting, and ripening and freezing processes. The re-cooking quality of frozen cooked noodles is improved by controlling the addition ratio. The invention creatively uses curdlan to improve the re-cooking quality of frozen cooked noodles, provides a new method for improving the quality deterioration of frozen cooked noodles during frozen storage, and further expands the application scope of curdlan. However, although curdlan can improve the texture of noodles, it will also affect the taste and flavor of noodles, and is not suitable for diabetic patients. Summary of the invention

[0007] The purpose of the present invention is to provide a modified wheat flour which is not prone to starch aging, and a preparation method and application thereof.

[0008] In order to achieve the above object, the technical solution of the present invention is as follows:

[0009] A modified wheat flour is prepared by mixing sodium carboxymethyl cellulose and wheat flour, adjusting the water content, placing the sample in a sealed container and letting it stand for 20-40 hours, and then performing a wet heat treatment for 2-8 hours, drying, crushing and sieving the sample.

[0010] Moist heat treatment can significantly increase the content of slowly digestible starch and resistant starch in wheat flour. Although it will reduce its digestibility, it will damage the original gluten structure of the flour. Therefore, sodium carboxymethyl cellulose is added during the modification process to utilize its water absorption to reduce the degree of damage to the gluten structure of flour caused by moist heat treatment.

[0011] In a preferred embodiment, sodium carboxymethyl cellulose and wheat flour are mixed in a weight ratio of (0.5-2.0):(95-100).

[0012] If too much sodium carboxymethyl cellulose is added, the taste of the flour will be poor and the rate of flour breakage will be high; if too little is added, it will not be enough to reduce the degree of damage to the gluten structure of the flour caused by wet heat treatment.

[0013] In a preferred embodiment, the degree of substitution of the sodium carboxymethyl cellulose is 0.6-0.8.

[0014] The degree of substitution (DS) is low and the stability of noodles is poor.

[0015] CMC with a DS of 0.6-0.8 has good solubility, and good solubility is usually required in noodle production to ensure uniform dispersion.

[0016] If DS is too high, although the noodles have better stability, it will make the noodles too sticky, affecting the taste and processing performance.

[0017] In a preferred embodiment, sodium carboxymethyl cellulose and wheat flour are mixed and the moisture content is adjusted to 15-30 wt %.

[0018] The higher the moisture content, the greater the raw material loss; if the moisture content is too low, it will affect the interaction between starch and protein, and the anti-aging effect will not be obvious.

[0019] In a preferred embodiment, the sample is placed in a sealed container and allowed to stand for 20-30 hours.

[0020] The purpose of standing is to better balance the moisture. If the standing time is too short, the moisture will be unbalanced and the moisture and heat reaction will be uneven, causing uneven structural damage to the flour structure and affecting the uniformity of the cooked noodles.

[0021] In a preferred embodiment, the temperature of the wet heat treatment is 80-120°C.

[0022] If the temperature of wet heat treatment is too high and the treatment time is too long, the protein will be more damaged, and the experimental conditions required will be more stringent and energy consumption will be high. If the temperature is too low and the treatment time is too short, the digestibility of flour will be too high.

[0023] In a preferred embodiment, the moisture content of the modified wheat flour after drying is 8% to 10%.

[0024] The high moisture content of modified wheat flour will make the modified flour difficult to store. If the moisture content is low, it will take a long time to dry or the drying temperature will be higher, which will consume more energy.

[0025] In a preferred embodiment, the pulverized modified wheat flour is passed through a 80-100 mesh sieve to obtain the modified wheat flour.

[0026] If the particle size is too large, the noodles will have a rough taste, while if the particle size is too small, the equipment requirements will be higher.

[0027] Based on the same invention, the present invention also claims protection for a kind of frozen cooked noodles, which comprises, by weight: 95-100 parts of modified wheat flour, 1-10 parts of gluten, 1-5 parts of guar gum, 0.1-3 parts of hydroxypropyl methylcellulose, and 0.1-3 parts of trehalose.

[0028] The present invention also claims a method for preparing the frozen cooked noodles, comprising the following steps:

[0029] S1. Mix sodium carboxymethyl cellulose and wheat flour, adjust the moisture content, place the sample in a sealed container and let it stand for 20-40 hours, then perform wet heat treatment for 2-8 hours, dry, crush and sieve the mixture to obtain modified wheat flour;

[0030] S2. Mixing the modified wheat flour and other raw materials by weight to prepare cooked noodles.

[0031] In one preferred embodiment, the process of preparing the cooked noodles includes:

[0032] The modified wheat flour and other raw materials are mixed and added into salt water to swell, and then proofed, rolled, cut into strips, steamed, rinsed and frozen to obtain the frozen cooked noodles.

[0033] In one preferred embodiment, the process of preparing the cooked noodles includes:

[0034] (1) mixing the modified wheat flour and other raw materials, adding the mixture into salt water, and mixing and swelling the mixture to obtain a loose granular dough;

[0035] (2) proofing: placing the dough particles obtained in step (1) into a proofing box for proofing;

[0036] (3) rolling: rolling the granular dough obtained in step (2) to obtain a dough sheet;

[0037] (4) Cutting into strips: The noodle sheet obtained in step (3) is pressed and cut into strips to obtain fresh wet noodles;

[0038] (5) steaming: putting the fresh wet noodles obtained in step (4) into boiling water and steaming;

[0039] (6) rinsing: rinsing the cooked noodles obtained in step (5) with cold water;

[0040] (7) Frozen storage: The cooked noodles obtained in step (6) are placed in a refrigerator for frozen storage.

[0041] In a preferred embodiment, the mass of the salt water is 25-35 wt % of the total mass of the modified wheat flour and other raw materials.

[0042] In one preferred embodiment, the mass of salt is 0.1-1 wt % of the total mass of modified wheat flour and other raw materials.

[0043] In one preferred embodiment, the modified wheat flour and other raw materials are mixed at a temperature of 20 to 30° C. for 15 to 30 minutes.

[0044] In one preferred embodiment, the proofing temperature is 25-30° C., the humidity is 80-90%, and the time is 15-20 min.

[0045] The wet heat treatment is carried out under high moisture conditions, which can effectively increase the content of slowly digestible starch and resistant starch in wheat flour, and improve the gelatinization characteristics and thermomechanical properties of wheat flour. It has a modification effect on starch, which helps to improve the nutritional value and health characteristics of food. In the modification process, the present invention adds sodium carboxymethyl cellulose to utilize its water absorption to reduce the degree of damage to the gluten structure of flour by wet heat treatment, but the product breaking rate obtained by adding only sodium carboxymethyl cellulose is high. Therefore, in order to solve this problem, the present invention further adds an appropriate amount of gluten, guar gum, hydroxypropyl methylcellulose and trehalose. On the one hand, the elasticity of cooked noodles is increased by gluten and guar gum, and on the other hand, trehalose and hydroxypropyl methylcellulose are added to improve the antifreeze performance, solving the problem of product breaking rate from multiple dimensions.

[0046] The beneficial effects of the present invention are:

[0047] The invention mixes wheat flour and CMC-Na for wet heat modification, during which starch and protein can interact with each other, effectively reducing the recovery of starch during frozen storage. At the same time, adding gluten, guar gum, hydroxypropyl methylcellulose and trehalose in the production process of frozen cooked noodles can effectively delay the reduction of the tensile strength and tensile distance of frozen cooked noodles, reduce cooking loss, and improve the quality of frozen cooked noodles. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] Figure 1 The relative crystallinity of the frozen cooked noodles of Example 1 and Comparative Example 10 on the 0th day of freeze-thaw;

[0049] Figure 2 The relative crystallinity of the frozen cooked noodles of Example 1 and Comparative Example 10 on the 6th day after freeze-thawing. DETAILED DESCRIPTION

[0050] The following describes the embodiments of the present invention through specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention.

[0051] In the present invention, unless otherwise specifically indicated, the term "room temperature" refers to 25°C±2°C. In a preferred embodiment of the present invention, sheeting is to allow the fermented dough to enter rollers for sheeting in an environment with a humidity of 50%-55%, and to perform sheeting with a roller spacing of 4 mm, including direct sheeting, folding sheeting; and sheeting once each with roller spacings of 3.5 mm, 3 mm, 2.5 mm, 2 mm, and 1.5 mm to obtain a dough sheet; firstly, the dough is rolled until the surface of the dough is smooth and wrinkle-free, and then the roller spacing is continuously adjusted to be reduced, and the dough is rolled until the thickness of the dough is 1.2-1.5 mm to obtain a dough sheet; the obtained dough sheet is cut into noodles; and then the noodles are cooked and frozen by the following procedure to obtain cooked wheat flour frozen cooked noodles: the noodles are added to a pot for cooking; then the noodles are rinsed to quickly cool the noodles; thereafter, the noodles are placed in a -40°C quick freezer for rapid freezing for 20-60 minutes; then, the frozen noodles are placed in a -18°C refrigerator for frozen storage; then, the frozen noodles are placed in a -18°C refrigerator for frozen storage. In the present invention, for commercial considerations only, as a more preferred embodiment, the obtained noodle sheet is preferably cut into noodles with a width of 1.2 mm-1.6 mm and a thickness of 1.2-1.5 mm.

[0052] Example 1

[0053] CMC-Na and wheat flour were mixed (mass ratio of 1:49), and then the moisture content of the wheat flour was adjusted to 20% with deionized water. The sample was placed in a high-temperature resistant sealed aluminum box to equilibrate the moisture at room temperature for 24 hours. It was then placed in an oven at 100°C to react for 4 hours, taken out at regular intervals, and dried to a moisture content of 8% after natural cooling. It was crushed with a grinder and passed through a 100-mesh sieve to obtain physically modified wheat flour.

[0054] Modified flour, gluten, guar gum, hydroxypropyl methylcellulose and trehalose are mixed in a mass ratio of 100:10:5:3:3 to obtain premixed flour. Add salt water (0.5% salt of the mass of premixed flour) to the premixed flour, mix and swell to obtain loose granular dough; then put it into a proofing box at a temperature of 30°C and a humidity of 90% for 20 minutes. Then put it into a noodle machine for sheeting to obtain a noodle sheet with a thickness of 1.5mm. Then use a noodle machine to cut into strips to obtain noodles with a width of 3mm and a length of 15cm. Then put the obtained noodles into boiling water and cook for 3 minutes, rinse with cold water for 1 minute, and put them into a refrigerator for frozen storage to obtain frozen cooked noodles.

[0055] Example 2

[0056] CMC-Na and wheat flour were mixed (mass ratio of 0.5:100), and then the moisture content of the wheat flour was adjusted to 20% with deionized water. The sample was placed in a high-temperature resistant sealed aluminum box to equilibrate the moisture at room temperature for 24 hours. It was then placed in an oven at 100°C to react for 6 hours, taken out at regular intervals, and dried to a moisture content of 8% after natural cooling. It was crushed with a grinder and passed through a 100-mesh sieve to obtain physically modified wheat flour.

[0057] Modified flour, gluten, guar gum, hydroxypropyl methylcellulose and trehalose are mixed in a mass ratio of 100:10:5:3:3 to obtain premixed flour. Add salt water (0.5% salt of the mass of premixed flour) to the premixed flour, mix and swell to obtain loose granular dough; then put it into a proofing box at a temperature of 30°C and a humidity of 90% for 20 minutes. Then put it into a noodle machine for sheeting to obtain a noodle sheet with a thickness of 1.5mm. Then use a noodle machine to cut into strips to obtain noodles with a width of 3mm and a length of 15cm. Then put the obtained noodles into boiling water and cook for 3 minutes, rinse with cold water for 1 minute, and put them into a refrigerator for frozen storage to obtain frozen cooked noodles.

[0058] Example 3

[0059] CMC-Na and wheat flour were mixed (mass ratio of 1:49), and then the moisture content of the wheat flour was adjusted to 30% with deionized water. The sample was placed in a high-temperature resistant sealed aluminum box to equilibrate the moisture at room temperature for 24 hours. It was then placed in an oven at 100°C to react for 4 hours, taken out at regular intervals, and dried to a moisture content of 8% after natural cooling. It was crushed with a grinder and passed through a 100-mesh sieve to obtain physically modified wheat flour.

[0060] Modified flour, gluten, guar gum, hydroxypropyl methylcellulose and trehalose are mixed in a mass ratio of 100:10:5:3:3 to obtain premixed flour. Add salt water (0.5% salt of the mass of premixed flour) to the premixed flour, mix and swell to obtain loose granular dough; then put it into a proofing box at a temperature of 20°C and a humidity of 90% for 20 minutes. Then put it into a noodle machine for sheeting to obtain a noodle sheet with a thickness of 1.5mm. Then use a noodle machine to cut into strips to obtain noodles with a width of 3mm and a length of 15cm. Then put the obtained noodles into boiling water and cook for 3 minutes, rinse with cold water for 1 minute, and put them into a refrigerator for frozen storage to obtain frozen cooked noodles.

[0061] Example 4

[0062] CMC-Na and wheat flour were mixed (mass ratio of 1:49), and then the moisture content of the wheat flour was adjusted to 20% with deionized water. The sample was placed in a high-temperature resistant sealed aluminum box to equilibrate the moisture at room temperature for 24 hours. It was then placed in an oven at 100°C to react for 4 hours, taken out at regular intervals, and dried to a moisture content of 8% after natural cooling. It was crushed with a grinder and passed through a 100-mesh sieve to obtain physically modified wheat flour.

[0063] Modified flour, gluten, guar gum, hydroxypropyl methylcellulose and trehalose are mixed in a mass ratio of 100:1:3:2:3 to obtain premixed flour. Add salt water (0.5% salt of the mass of premixed flour) to the premixed flour, mix and swell to obtain loose granular dough; then put it into a proofing box at a temperature of 30°C and a humidity of 90% for 15 minutes. Then put it into a noodle machine for sheeting to obtain a noodle sheet with a thickness of 1.5mm. Then use a noodle machine to cut into strips to obtain noodles with a width of 3mm and a length of 15cm. Then put the obtained noodles into boiling water and cook for 3 minutes, rinse with cold water for 1 minute, and put them into a refrigerator for frozen storage to obtain frozen cooked noodles.

[0064] Example 5

[0065] CMC-Na and wheat flour were mixed (mass ratio of 1:49), and then the moisture content of the wheat flour was adjusted to 20% with deionized water. The sample was placed in a high-temperature resistant sealed aluminum box to equilibrate the moisture at room temperature for 24 hours. It was then placed in an oven at 100°C to react for 4 hours, taken out at regular intervals, and dried to a moisture content of 10% after natural cooling. It was crushed with a grinder and passed through a 100-mesh sieve to obtain physically modified wheat flour.

[0066] Modified flour, gluten, guar gum, hydroxypropyl methylcellulose and trehalose are mixed in a mass ratio of 100:10:1:1:0.5 to obtain premixed flour. Add salt water (0.5% of the mass of premixed flour) to the premixed flour, mix and swell to obtain loose granular dough; then put it into a proofing box at a temperature of 30°C and a humidity of 80% for 20 minutes. Then put it into a noodle machine for sheeting to obtain a noodle sheet with a thickness of 1.5 mm. Then use a noodle machine to cut into strips to obtain noodles with a width of 3 mm and a length of 15 cm. Then put the obtained noodles into boiling water and cook for 3 minutes, rinse with cold water for 1 minute, and put them into a refrigerator for frozen storage to obtain frozen cooked noodles.

[0067] Comparative Example 1

[0068] CMC-Na and wheat flour were mixed (mass ratio of 1:49), and then the moisture content of the wheat flour was adjusted to 40% with deionized water. The sample was placed in a high-temperature resistant sealed aluminum box to equilibrate the moisture at room temperature for 24 hours. It was then placed in an oven at 100°C to react for 4 hours, taken out at regular intervals, and dried to a moisture content of 8% after natural cooling. It was crushed with a grinder and passed through a 100-mesh sieve to obtain physically modified wheat flour.

[0069] Modified flour, gluten, guar gum, hydroxypropyl methylcellulose and trehalose are mixed in a mass ratio of 100:10:5:3:3 to obtain premixed flour. Add salt water (0.5% salt of the mass of premixed flour) to the premixed flour, mix and swell to obtain loose granular dough; then put it into a proofing box at a temperature of 30°C and a humidity of 90% for 20 minutes. Then put it into a noodle machine for sheeting to obtain a noodle sheet with a thickness of 1.5mm. Then use a noodle machine to cut into strips to obtain noodles with a width of 3mm and a length of 15cm. Then put the obtained noodles into boiling water and cook for 3 minutes, rinse with cold water for 1 minute, and put them into a refrigerator for frozen storage to obtain frozen cooked noodles.

[0070] Comparative Example 2

[0071] CMC-Na and wheat flour were mixed (mass ratio of 1:49), and then the moisture content of the wheat flour was adjusted to 10% with deionized water. The sample was placed in a high-temperature resistant sealed aluminum box to equilibrate the moisture at room temperature for 24 hours. It was then placed in an oven at 100°C to react for 4 hours, taken out at regular intervals, and dried to a moisture content of 8% after natural cooling. It was crushed with a grinder and passed through a 100-mesh sieve to obtain physically modified wheat flour.

[0072] Modified flour, gluten, guar gum, hydroxypropyl methylcellulose and trehalose are mixed in a mass ratio of 100:10:5:3:3 to obtain premixed flour. Add salt water (0.5% salt of the mass of premixed flour) to the premixed flour, mix and swell to obtain loose granular dough; then put it into a proofing box at a temperature of 30°C and a humidity of 90% for 20 minutes. Then put it into a noodle machine for sheeting to obtain a noodle sheet with a thickness of 1.5mm. Then use a noodle machine to cut into strips to obtain noodles with a width of 3mm and a length of 15cm. Then put the obtained noodles into boiling water and cook for 3 minutes, rinse with cold water for 1 minute, and put them into a refrigerator for frozen storage to obtain frozen cooked noodles.

[0073] Comparative Example 3

[0074] CMC-Na and wheat flour were mixed (mass ratio of 1:49), and then the moisture content of the wheat flour was adjusted to 20% with deionized water. The sample was placed in a high-temperature resistant sealed aluminum box to equilibrate the moisture at room temperature for 24 hours. It was then placed in an oven at 100°C to react for 4 hours, taken out at regular intervals, and dried to a moisture content of 8% after natural cooling. It was crushed with a grinder and passed through a 100-mesh sieve to obtain physically modified wheat flour.

[0075] Modified flour, gluten, guar gum, hydroxypropyl methylcellulose and trehalose are mixed in a mass ratio of 100:10:0:0:0 to obtain premixed flour. Add salt water (0.5% salt by mass of premixed flour) to the premixed flour, mix and swell to obtain loose granular dough; then put it into a proofing box at a temperature of 30°C and a humidity of 90% for 20 minutes. Then put it into a noodle machine for sheeting to obtain a noodle sheet with a thickness of 1.5 mm. Then use a noodle machine to cut into strips to obtain noodles with a width of 3 mm and a length of 15 cm. Then put the obtained noodles into boiling water and cook for 3 minutes, rinse with cold water for 1 minute, and put them into a refrigerator for frozen storage to obtain frozen cooked noodles.

[0076] Comparative Example 4

[0077] CMC-Na and wheat flour were mixed (mass ratio of 1:49), and then the moisture content of the wheat flour was adjusted to 20% with deionized water. The sample was placed in a high-temperature resistant sealed aluminum box to equilibrate the moisture at room temperature for 24 hours. It was then placed in an oven at 100°C to react for 4 hours, taken out at regular intervals, and dried to a moisture content of 8% after natural cooling. It was crushed with a grinder and passed through a 100-mesh sieve to obtain physically modified wheat flour.

[0078] Modified flour, gluten, guar gum, hydroxypropyl methylcellulose and trehalose are mixed in a mass ratio of 100:10:0:3:3 to obtain premixed flour. Add salt water (0.5% salt of the mass of premixed flour) to the premixed flour, mix and swell to obtain loose granular dough; then put it into a proofing box at a temperature of 30°C and a humidity of 90% for 20 minutes. Then put it into a noodle machine for sheeting to obtain a noodle sheet with a thickness of 1.5 mm. Then use a noodle machine to cut into strips to obtain noodles with a width of 3 mm and a length of 15 cm. Then put the obtained noodles into boiling water and cook for 3 minutes, rinse with cold water for 1 minute, and put them into a refrigerator for frozen storage to obtain frozen cooked noodles.

[0079] Comparative Example 5

[0080] CMC-Na and wheat flour were mixed (mass ratio of 1:49), and then the moisture content of the wheat flour was adjusted to 20% with deionized water. The sample was placed in a high-temperature resistant sealed aluminum box to equilibrate the moisture at room temperature for 24 hours. It was then placed in an oven at 100°C to react for 4 hours, taken out at regular intervals, and dried to a moisture content of 8% after natural cooling. It was crushed with a grinder and passed through a 100-mesh sieve to obtain physically modified wheat flour.

[0081] Modified flour, gluten, guar gum, hydroxypropyl methylcellulose and trehalose are mixed in a mass ratio of 100:10:5:0:3 to obtain premixed flour. Add salt water (0.5% salt of the mass of premixed flour) to the premixed flour, mix and swell to obtain loose granular dough; then put it into a proofing box at a temperature of 30°C and a humidity of 90% for 20 minutes. Then put it into a noodle machine for sheeting to obtain a noodle sheet with a thickness of 1.5 mm. Then use a noodle machine to cut into strips to obtain noodles with a width of 3 mm and a length of 15 cm. Then put the obtained noodles into boiling water and cook for 3 minutes, rinse with cold water for 1 minute, and put them into a refrigerator for frozen storage to obtain frozen cooked noodles.

[0082] Comparative Example 6

[0083] CMC-Na and wheat flour were mixed (mass ratio of 1:49), and then the moisture content of the wheat flour was adjusted to 20% with deionized water. The sample was placed in a high-temperature resistant sealed aluminum box to equilibrate the moisture at room temperature for 24 hours. It was then placed in an oven at 100°C to react for 4 hours, taken out at regular intervals, and dried to a moisture content of 8% after natural cooling. It was crushed with a grinder and passed through a 100-mesh sieve to obtain physically modified wheat flour.

[0084] Modified flour, gluten, guar gum, hydroxypropyl methylcellulose and trehalose are mixed in a mass ratio of 100:10:5:3:0 to obtain premixed flour. Add salt water (0.5% of the mass of premixed flour) to the premixed flour, mix and swell to obtain loose granular dough; then put it into a proofing box at a temperature of 30°C and a humidity of 90% for 20 minutes. Then put it into a noodle machine for sheeting to obtain a noodle sheet with a thickness of 1.5 mm. Then use a noodle machine to cut into strips to obtain noodles with a width of 3 mm and a length of 15 cm. Then put the obtained noodles into boiling water and cook for 3 minutes, rinse with cold water for 1 minute, and put them into a refrigerator for frozen storage to obtain frozen cooked noodles.

[0085] Comparative Example 7

[0086] CMC-Na and wheat flour were mixed (mass ratio of 1:49), and then the moisture content of the wheat flour was adjusted to 20% with deionized water. The sample was placed in a high-temperature resistant sealed aluminum box to equilibrate the moisture at room temperature for 24 hours. It was then placed in an oven at 100°C to react for 4 hours, taken out at regular intervals, and dried to a moisture content of 8% after natural cooling. It was crushed with a grinder and passed through a 100-mesh sieve to obtain physically modified wheat flour.

[0087] Modified flour, gluten, guar gum, hydroxypropyl methylcellulose and trehalose are mixed in a mass ratio of 100:0:5:3:3 to obtain premixed flour. Add salt water (0.5% salt of the mass of premixed flour) to the premixed flour, mix and swell to obtain loose granular dough; then put it into a proofing box at a temperature of 30°C and a humidity of 90% for 20 minutes. Then put it into a noodle machine for sheeting to obtain a noodle sheet with a thickness of 1.5mm. Then use a noodle machine to cut into strips to obtain noodles with a width of 3mm and a length of 15cm. Then put the obtained noodles into boiling water and cook for 3min, rinse with cold water for 1min, put them into a refrigerator, and freeze them to obtain frozen cooked noodles. Noodles are made under this condition and break after cooking.

[0088] Comparative Example 8

[0089] The moisture content of wheat flour was adjusted to 20% with deionized water, and the sample was placed in a high-temperature resistant sealed aluminum box to equilibrate the moisture at room temperature for 24 hours. It was then placed in an oven at 100°C to react for 4 hours, taken out at regular intervals, and dried to a moisture content of 8% after natural cooling. It was crushed with a grinder and passed through a 100-mesh sieve to obtain physically modified wheat flour.

[0090] Modified flour, gluten, guar gum, hydroxypropyl methylcellulose and trehalose are mixed in a mass ratio of 100:10:5:3:3 to obtain premixed flour. Add salt water (0.5% salt of the mass of premixed flour) to the premixed flour, mix and swell to obtain loose granular dough; then put it into a proofing box at a temperature of 30°C and a humidity of 90% for 20 minutes. Then put it into a noodle machine for sheeting to obtain a noodle sheet with a thickness of 1.5mm. Then use a noodle machine to cut into strips to obtain noodles with a width of 3mm and a length of 15cm. Then put the obtained noodles into boiling water and cook for 3 minutes, rinse with cold water for 1 minute, and put them into a refrigerator for frozen storage to obtain frozen cooked noodles.

[0091] Comparative Example 9

[0092] Curdlan and wheat flour were mixed (mass ratio was 1:49), and then the moisture content of the wheat flour was adjusted to 20% with deionized water. The sample was placed in a high-temperature resistant sealed aluminum box to equilibrate the moisture at room temperature for 24 hours, and then placed in an oven at 100°C to react for 4 hours. The sample was taken out at regular intervals, dried to a moisture content of 8% after natural cooling, and crushed with a grinder. After passing through a 100-mesh sieve, physically modified wheat flour was obtained.

[0093] Modified flour, gluten, guar gum, hydroxypropyl methylcellulose and trehalose are mixed in a mass ratio of 100:10:5:3:3 to obtain premixed flour. Add salt water (0.5% salt of the mass of premixed flour) to the premixed flour, mix and swell to obtain loose granular dough; then put it into a proofing box at a temperature of 30°C and a humidity of 90% for 20 minutes. Then put it into a noodle machine for sheeting to obtain a noodle sheet with a thickness of 1.5mm. Then use a noodle machine to cut into strips to obtain noodles with a width of 3mm and a length of 15cm. Then put the obtained noodles into boiling water and cook for 3 minutes, rinse with cold water for 1 minute, and put them into a refrigerator for frozen storage to obtain frozen cooked noodles.

[0094] Comparative Example 10

[0095] Wheat flour, gluten, guar gum, hydroxypropyl methylcellulose and trehalose are mixed in a mass ratio of 100:10:5:3:3 to obtain a premixed flour. The premixed flour is added with salt water (0.5% salt of the mass of the premixed flour is dissolved in water) which is 30% of the mass of the wheat flour, mixed and swollen to obtain a loose granular dough; then put it into a proofing box at a temperature of 30°C and a humidity of 90% for 20 minutes. Then put it into a noodle machine for sheeting to obtain a noodle sheet with a thickness of 1.5 mm. Then use a noodle machine to cut it into strips to obtain noodles with a width of 3 mm and a length of 15 cm. Then put the obtained noodles into boiling water and steam for 3 minutes, rinse them with cold water for 1 minute, put them into a refrigerator, and freeze them to obtain frozen cooked noodles.

[0096] The crystallinity test of Example 1 and Comparative Example 10 was performed on freeze-thaw for 0 days and freeze-thaw for 6 days. The results are as follows: Figure 1 and Figure 2 As shown. After freezing, the crystallinity of the noodles will increase, indicating that aging has occurred during the frozen storage process. Compared with the case of not adding CMC to the synergistic wet heat modification, the crystallinity increase of the frozen cooked noodles treated by this method is smaller, indicating that the aging characteristics of the noodles made from the modified wheat flour prepared in Example 1 are significantly reduced.

[0097] The frozen cooked noodle samples obtained in Examples 1-5 and Comparative Examples 1-10 were tested using the following test methods:

[0098] Tensile strength test: Take 30 raw noodles with uniform texture and cook them until the optimal cooking time, then take them out and cool them in a beaker filled with cold water for 2 minutes. Drain the excess water on the surface, wrap them with plastic wrap, and analyze them using the TA-XT Plus physical property analyzer.

[0099] Tensile property measurement: Take noodles of appropriate length, first fix the noodles on the bracket at the upper end of the probe, and wrap them several times to allow the lower end to droop naturally, then fix the noodles on the bracket at the lower end of the probe, and wrap them several times as well, and set the test speed to 3.00 mm / s.

[0100] Hardness and chewiness measurement: Use the A / LKB-F probe to measure the hardness and shear force of noodles. Place 3 to 4 noodles flat on the center of the measuring plate and set the test speed to 0.30 mm / s.

[0101] The breaking force, tensile distance, hardness and chewiness were evaluated. The evaluation results are shown in Tables 1 and 2.

[0102] Table 1 Texture of frozen cooked noodles after 0h storage

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[0105] Table 2 Texture of frozen cooked noodles stored for 24 hours

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[0107] As shown in Tables 1 and 2, after freezing, the quality of noodles has declined to a certain extent. Compared with the case without CMC synergistic wet heat modification, the frozen cooked noodles obtained by adding appropriate amounts of gluten, guar gum, hydroxypropyl methylcellulose and trehalose to the modified wheat flour treated by this method show greater breaking force and tensile distance, and the chewiness and hardness are increased, which can effectively improve the quality of the product. The specific comparison results are as follows:

[0108] 1. The moisture contents of comparative examples 1 and 2 during modification were 40% and 10% respectively. The reason for the quality decline is that the degree of gluten protein destruction is high when the moisture content is high, and the protein and starch interaction is poor when the moisture content is low. Therefore, the toughness score in the sensory evaluation is low.

[0109] 2. In comparative example 3, only gluten was added as the improver without adding other substances, resulting in poor antifreeze performance after frozen storage, and obvious quality deterioration after 24 hours of frozen storage.

[0110] 3. Comparative Examples 4, 5, 6, and 7 do not add guar gum, hydroxypropyl methylcellulose, trehalose, and gluten, respectively, and the quality is poor. Guar gum can increase the gluten strength of noodles and improve the quality. Therefore, not adding guar gum will lead to a decrease in the texture quality of noodles, and a decrease in the appearance and toughness of noodles. Hydroxypropyl methylcellulose and trehalose both have a certain antifreeze effect. Trehalose can promote the vitrification of the solution, reduce the formation of ice crystals, and can form a protective film to reduce water loss and protect the fine gluten from damage by ice crystals. Therefore, not adding trehalose will reduce the texture quality and sensory score of the noodles. Since the gluten protein is combined with starch or denatured after wet-heat modification, gluten needs to be added. If it is not added, the noodles are easy to break.

[0111] 4. In Comparative Example 8, CMC is not added during wet heat modification. Since CMC has a certain water retention capacity, it can reduce the degree of denaturation of gluten protein during wet heat modification. Therefore, if it is not added, the appearance and toughness of the noodles will be reduced, and the texture quality will deteriorate.

[0112] 5. Comparative Example 9 is the wet heat modification of curdlan. First, the cost of curdlan is relatively high, and the formed gel will not melt even at temperatures exceeding 100° C., so improper use will lead to deterioration of noodle quality.

[0113] 6. Comparative Example 10 is natural flour with a modifier added. Since it has not undergone moisture-heat modification treatment, the cooked flour is prone to aging, resulting in a decrease in texture quality and sensory evaluation.

[0114] The scores of Examples 1, 2, and 3 exceeded 80 points, which were generally higher than those of ordinary wheat flour products and were highly accepted by the public.

[0115] In addition, people's satisfaction and acceptance of noodles can be directly reflected through sensory evaluation. The sensory evaluation criteria are the same as those in Table 3, and the sensory evaluation results are shown in Table 4.

[0116] Table 3 Sensory scoring table

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[0118]

[0119] Table 4 Sensory rating table

[0120]

[0121] The scores of Examples 3 and 4 are over 80 points, which are still higher than the scores of ordinary wheat flour products, indicating that the noodles of this product are generally acceptable to consumers. Compared with the comparative example, it presents a better sensory evaluation.

[0122] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A modified wheat flour, characterized in that: The preparation method is as follows: sodium carboxymethyl cellulose and wheat flour are mixed, the moisture content is adjusted, the sample is placed in a sealed container and allowed to stand for 20-40 hours, and then subjected to wet heat treatment for 2-8 hours, the sample is dried, crushed, and sieved to obtain the sample.

2. The modified wheat flour according to claim 1, characterized in that Sodium carboxymethyl cellulose and wheat flour are mixed in a weight ratio of (0.5-2.0):(95-100).

3. The modified wheat flour according to claim 1, characterized in that The degree of substitution of the sodium carboxymethyl cellulose is 0.6-0.

8.

4. The modified wheat flour according to claim 1, characterized in that Mix sodium carboxymethyl cellulose and wheat flour, adjust the moisture content to 15-30wt%; the temperature of wet heat treatment is 80-120℃.

5. The modified wheat flour according to any one of claims 1 to 4, characterized in that The moisture content of the modified wheat flour after drying is 8%~10%.

6. A frozen cooked noodle, characterized in that: The invention comprises, by weight: 95-100 parts of the modified wheat flour according to any one of claims 1 to 5, 1-10 parts of gluten, 1-5 parts of guar gum, 0.1-3 parts of hydroxypropyl methylcellulose and 0.1-3 parts of trehalose.

7. The method for preparing frozen cooked noodles according to claim 6, characterized in that: The following steps are involved: S1. Mix sodium carboxymethyl cellulose and wheat flour, adjust the moisture content, place the sample in a sealed container and let it stand for 20-40 hours, then dry, crush and sieve it after wet heat treatment for 2-8 hours to obtain modified wheat flour; S2. Mixing the modified wheat flour and other raw materials by weight to prepare cooked noodles.

8. The preparation method according to claim 7, characterized in that: The process of preparing the cooked noodles comprises: The modified wheat flour and other raw materials are mixed and added into salt water for swelling, and then proofed, rolled, cut into strips, steamed, rinsed and frozen to obtain the frozen cooked noodles.

9. The preparation method according to claim 8, characterized in that: The process of preparing the cooked noodles comprises: (1) Mixing the modified wheat flour and other raw materials, adding them into salt water, mixing and swelling, and obtaining a loose granular dough; (2) Proofing: placing the dough particles obtained in step (1) into a proofing box for proofing; (3) rolling: rolling the granular dough obtained in step (2) to obtain a dough sheet; (4) Cutting into strips: the noodle sheet obtained in step (3) is pressed and cut into strips to obtain fresh wet noodles; (5) Steaming: putting the fresh wet noodles obtained in step (4) into boiling water and steaming; (6) Rinse: Rinse the cooked noodles obtained in step (5) with cold water; (7) Frozen storage: The cooked noodles obtained in step (6) are placed in a refrigerator for frozen storage.

10. The preparation method according to claim 9, characterized in that: The mass of the salt water is 25-35wt% of the total mass of the modified wheat flour and other raw materials; the mass of the salt is 0.1-1wt% of the total mass of the modified wheat flour and other raw materials.

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