Method for reducing bitterness of sorghum and application of method in preparation of fine dried noodles

Abstract

The invention mainly aims to provide a method for reducing bitterness of sorghum and application of the method in preparation of fine dried noodles, and the application specifically comprises the following steps: treating sorghum grains with steam explosion equipment to obtain a pretreated raw material; crushing the pretreated raw materials in a crusher, sieving with a 100-mesh sieve, and mixing with high gluten flour to obtain sorghum mixed powder; mixing the sorghum mixed powder with water to prepare sorghum dough, curing, tabletting and cutting into strips by using a noodle press, and naturally airing to prepare the fine dried noodles. By using the steam explosion technology, the bitterness in the sorghum grains is weakened, the nutritional value and quality of the sorghum fine dried noodles are improved, and industrial production of the sorghum fine dried noodles is facilitated.

Description

Technical Field

[0001] The invention relates to the technical field of food preparation, and more particularly to a method for reducing the bitter taste of sorghum and an application thereof in preparing dried noodles. Background Art

[0002] Traditional commercially available noodle products are mostly made from refined white wheat flour. Although they have good sensory and cooking qualities, refined processing can lead to problems such as "excessive main nutrients and lack of micronutrients", which reduces the overall nutritional value of the noodles. Cereals are rich in a variety of nutrients, and using cereals to make noodles has become an inevitable trend in the development of staple food industries such as noodles. Sorghum is an extremely nutritious whole grain. Because it is rich in tannins and insoluble dietary fiber, it has a rough and bitter taste, and sorghum products are not easy to shape. They are mainly used as raw materials for brewing and feed. There is relatively little research and development on sorghum food.

[0003] Steam explosion technology (abbreviated as steam explosion technology) was first proposed by American scholar WH Mason. Its working principle is to fill the gaps in the materials with water vapor, and then treat them with high temperature and high pressure to vaporize the liquid between the materials, and then release the pressure instantly; at this time, the volume of water vapor between the materials expands instantly to achieve an "explosion" effect, causing the cells to tear, thereby releasing many substances that are difficult to extract from the cells.

[0004] At present, the main methods to improve the taste and flavor of sorghum include frying, wet heat treatment, etc., which may destroy heat-sensitive components. Steam explosion, as a green pretreatment technology, can effectively destroy the cellulose, lignin and other structures of the cell wall through the instantaneous release of high-temperature and high-pressure steam, thereby achieving the purpose of changing the physical and chemical properties of macromolecular substances. It has high efficiency and good retention of heat-sensitive components. In recent years, it has been widely used in the extraction and comprehensive utilization of active ingredients in agricultural products. Therefore, it is very feasible to apply steam explosion technology to improve the taste and flavor of sorghum. Summary of the invention

[0005] In view of this, the present invention provides a method for reducing the bitter taste of sorghum and its application in preparing fine noodles, which effectively improves the taste and mouthfeel of sorghum, improves the quality and nutritional value of sorghum fine noodles, and facilitates the industrial production of sorghum fine noodles.

[0006] In order to achieve the above object, the present invention adopts the following technical solution:

[0007] A method for reducing the bitter taste of sorghum, wherein the sorghum kernels are processed through a steam explosion device.

[0008] Preferably, the pressure in the steam explosion equipment treatment is controlled at 0.4-2.0 MPa, and the treatment time is maintained at 60-180 s.

[0009] Another object of the present invention is to provide the use of the above-mentioned method for reducing the bitter taste of sorghum in the preparation of noodles.

[0010] The following steps are involved:

[0011] (1) placing sorghum grains treated by the steam explosion device in a grinder, sieving to obtain sorghum flour, and then mixing with high-gluten flour to obtain sorghum mixed flour for later use;

[0012] (2) Mixing the prepared sorghum mixed flour with water to prepare sorghum dough, and after maturation, using a noodle press to press and cut into strips, and naturally drying to make noodles.

[0013] Preferably, the sieving in step (1) is through a 100-mesh sieve.

[0014] Preferably, the mass ratio of sorghum flour to high-gluten flour in step (1) is 1:1.

[0015] Preferably, the mass ratio of the sorghum mixed flour to water in step (2) is 1:1.

[0016] Preferably, in step (2), the aging time is 20-30 min, the sheet thickness is 1-3 mm, the strip width is 1-4 mm, and the noodles are dried to a moisture content of 10-12%.

[0017] It can be seen from the above technical solution that compared with the prior art, the present invention has the following beneficial effects:

[0018] (1) Sorghum has a rough texture and a bitter taste, and has a high content of insoluble dietary fiber and lacks gluten protein, making it difficult to process. The higher the amount of sorghum added to noodles, the more serious the damage to the gluten network and the worse the quality of the noodle products. The present invention pre-treats sorghum by steam explosion, so that the sorghum components are changed, the bitterness of sorghum is weakened, and thus the nutrition and quality of sorghum noodles are improved;

[0019] (2) The amount of grain flour added to general grain noodles is about 30%, which cannot meet the nutritional and health needs of consumers, and there are still problems such as high breakage rate after cooking, large cooking loss, and weak taste. The present invention increases the amount of sorghum flour added to sorghum noodles to 50%, and the obtained sorghum noodles have good color, aroma, taste, chewy taste, and rich nutrition.

[0020] (3) Different from the traditional multi-grain noodles, the present invention retains sorghum bran during the production process of sorghum flour. Dietary fiber and dietary polyphenols in sorghum are mainly derived from sorghum bran. The retention of bran increases the content of both in sorghum noodles. Therefore, the sorghum noodles produced by the present invention have a higher addition amount, richer nutritional value, better quality, and broad market prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying creative work.

[0022] Figure 1 The actual pictures (left) and appearance color pictures (right) of sorghum noodles with different steam explosion degrees;

[0023] Figure 2 The radar chart of volatile odor of sorghum noodles with different steam explosion degrees;

[0024] Figure 3 The scanning electron microscope images of sorghum noodles with different steam explosion degrees;

[0025] Figure 4 This is the cooking characteristics diagram of sorghum noodles with different steam explosion degrees. DETAILED DESCRIPTION

[0026] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] Example 1

[0028] The sorghum kernels were loaded into a steam explosion device, maintained at a pressure of 0.4 MPa for 60 seconds, and then instantly exploded to obtain the sorghum kernels in an exploded state, which were then crushed through a 100-mesh sieve to obtain pretreated sorghum flour; the sorghum flour was mixed with high-gluten flour to obtain sorghum mixed flour; the mixed flour was mixed with water in a ratio of 1:1 to prepare sorghum dough, which was matured for 30 minutes and then pressed into 1 mm thin slices using a noodle press, and then cut into 2 mm thin strips, and naturally dried to make noodles.

[0029] Example 2

[0030] The sorghum kernels were loaded into a steam explosion device, maintained at a pressure of 0.8 MPa for 60 seconds, and then instantly exploded to obtain the sorghum kernels in an exploded state, which were then crushed through a 100-mesh sieve to obtain pretreated sorghum flour; the sorghum flour was mixed with high-gluten flour to obtain sorghum mixed flour; the mixed flour was mixed with water in a ratio of 1:1 to prepare sorghum dough, which was matured for 30 minutes and then pressed into 1 mm thin slices using a noodle press, and then cut into 2 mm thin strips, and naturally dried to make noodles.

[0031] Example 3

[0032] The sorghum kernels were loaded into a steam explosion device, maintained at a pressure of 1.2 MPa for 60 seconds, and then instantly exploded to obtain the sorghum kernels in an exploded state, which were then crushed through a 100-mesh sieve to obtain pretreated sorghum flour; the sorghum flour was mixed with high-gluten flour to obtain sorghum mixed flour; the mixed flour was mixed with water in a ratio of 1:1 to prepare sorghum dough, which was matured for 20 minutes and then pressed into 3 mm thin slices using a noodle press, and then cut into 4 mm thin strips, and naturally dried to make noodles.

[0033] Example 4

[0034] The sorghum kernels were loaded into a steam explosion device, maintained at a pressure of 1.6 MPa for 60 seconds, and then instantly exploded to obtain the sorghum kernels in an exploded state, which were then crushed through a 100-mesh sieve to obtain pretreated sorghum flour; the sorghum flour was mixed with high-gluten flour to obtain sorghum mixed flour; the mixed flour was mixed with water in a ratio of 1:1 to prepare sorghum dough, which was matured for 30 minutes and then pressed into 1 mm thin slices using a noodle press, and then cut into 2 mm thin strips, and naturally dried to make noodles.

[0035] Example 5

[0036] The sorghum kernels were loaded into a steam explosion device, maintained at a pressure of 2.0 MPa for 60 seconds, and then instantly exploded to obtain the sorghum kernels in an exploded state, which were then crushed through a 100-mesh sieve to obtain pretreated sorghum flour; the sorghum flour was mixed with high-gluten flour to obtain sorghum mixed flour; the mixed flour was mixed with water in a ratio of 1:1 to prepare sorghum dough, which was matured for 30 minutes and then pressed into 1 mm thin slices using a noodle press, and then cut into 2 mm thin strips, and naturally dried to make noodles.

[0037] The above embodiments are combined with Figure 2 It can be seen that the bitterness of sorghum after steam explosion treatment is significantly reduced compared with that before treatment, indicating that steam explosion treatment is beneficial to weaken the bitterness of sorghum and improve the quality of sorghum noodles.

[0038] Table 1 shows the effects of different steam explosion treatments on the quality of sorghum noodles. The hardness, elasticity and chewiness of sorghum noodles after steam explosion treatment were significantly improved, indicating that the chewiness of sorghum noodles after cooking was improved. This may be because the steam explosion treatment promotes the cross-linking of proteins and forms a denser network structure. This protein network structure itself increases the hardness of the noodles. On the other hand, this dense network structure may also limit the swelling and decomposition of starch inside the noodles, resulting in more starch granules with a relatively complete structure inside the noodles, which increases the hardness of the noodles.

[0039] Table 1

[0040]

[0041] Figure 1 The actual pictures and L, a, and b values ​​of sorghum noodles under different treatment conditions are listed respectively. It can be seen that the surface color of sorghum noodles made of sorghum treated with steam explosion is more uniform. With the continuous increase of pressure and the extension of pressure maintenance time, the L value and a value of sorghum noodles decrease significantly, and the b value increases significantly, gradually turning into brown. The results show that when the steam explosion condition is 1.2Mpa 120s, the color of sorghum noodles is more suitable.

[0042] Electronic nose radar image Figure 2 As shown in the figure, the radar chart shows that W1W has the largest response value, and W1W and W2W change significantly, while the response values ​​of the other 8 sensors do not fluctuate significantly. After steam explosion treatment, the response values ​​of W1W and W2W are significantly reduced, indicating that the sulfur-containing compounds or terpenes and sulfur-containing organic compounds and aromatic compounds are significantly reduced. Tannins are terpenes with a bitter taste. This result shows that the bitter taste of sorghum noodles after steam explosion is significantly weakened, and the flavor of sorghum noodles is improved.

[0043] Figure 3 The following are scanning electron microscope images of the cross-section of sorghum noodles with different degrees of steam explosion. From the figure, it can be observed that there are significant differences in sorghum noodles made from sorghum with different steam explosion treatments. The structure of sorghum noodles after proper steam explosion treatment is improved, the starch granules are better wrapped in the protein network structure, the cracks in the cross section are significantly reduced, and the holes are smaller and more uniform. As the steam explosion intensity increases, the cracks and pores gradually increase in number and size. This result can help verify that proper steam explosion treatment will improve the cooking characteristics of sorghum noodles.

[0044] Figure 4 The data of cooking characteristics of sorghum noodles under different steam explosion conditions are shown in Figure 2. The cooking characteristics of noodles mainly include the optimal cooking time, breaking rate, water absorption rate, and cooking loss rate. The cooking loss rate and breaking rate are the most important factors affecting the quality evaluation of noodles. Figure 4 It can be seen that after steam explosion treatment, the optimal cooking time of sorghum noodles was slightly extended, and the water absorption rate gradually decreased. This may be because the protein and starch granules in the sorghum noodles after steam explosion formed a more compact network structure, which hindered the migration of water to the center of the noodles during the cooking process, thus affecting the optimal cooking time and water absorption rate. The compact structure also prevented starch granules from being lost during the cooking process, thereby reducing the cooking loss rate and broken rate of sorghum noodles and improving the cooking characteristics of sorghum noodles.

[0045] In this specification, each embodiment is described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the embodiments can be referred to each other. For the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple, and the relevant parts can be referred to the method part.

[0046] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for reducing the bitter taste of sorghum, characterized in that: The sorghum kernels were processed through a steam explosion device.

2. The method for reducing the bitterness of sorghum according to claim 1, characterized in that: The pressure during the steam explosion process is controlled at 0.4-2.0 MPa, and the process time is maintained at 60-180 seconds.

3. Use of the method for reducing the bitterness of sorghum as claimed in claim 2 in preparing noodles.

4. The use of the method for reducing the bitterness of sorghum according to claim 3 in preparing fine noodles, characterized in that: The following steps are involved: (1) placing sorghum grains treated by the steam explosion device in a grinder, sieving to obtain whole sorghum flour, and then mixing with high-gluten flour to obtain sorghum mixed flour for later use; (2) Mixing the prepared sorghum mixed flour with water to prepare sorghum dough, and after maturation, using a noodle press to press and cut into strips, and naturally drying to make noodles.

5. Use of the method for reducing the bitterness of sorghum according to claim 4 in preparing fine noodles, characterized in that: The sieving in step (1) is through a 100-mesh sieve.

6. Use of the method for reducing the bitterness of sorghum according to claim 4 in preparing fine noodles, characterized in that: The mass ratio of sorghum flour to high-gluten flour in step (1) is 1:

1.

7. Use of the method for reducing the bitterness of sorghum according to claim 4 in preparing fine noodles, characterized in that: The mass ratio of the sorghum mixed flour to water in step (2) is 1:

1.

8. Use of the method for reducing the bitterness of sorghum according to claim 4 in preparing fine noodles, characterized in that: In step (2), the aging time is 20-30 minutes, the thickness of the pressed sheets is 1-3 mm, the width of the cut strips is 1-4 mm, and the noodles are dried to a moisture content of 10-12%.

Images