Preparation method of corn-wheat composite noodles added with arachin

Abstract

The application discloses a kind of corn-wheat composite noodle preparation methods of adding arachin, belong to food processing field.The corn-wheat composite noodle is prepared by the following raw materials by mass fraction: 70-76% of wheat flour, 21-25% of corn flour, 1-4% of arachin, 1-2% of salt, 0.1-0.5% of edible alkali.In the preparation of corn-wheat composite noodle, by adding arachin, the overall quality of corn noodle is improved, the internal network structure of noodle is more uniform, the quality is better, the demand of zero food additive is met, and the addition amount of corn flour is also increased.

Description

Technical Field

[0001] This invention belongs to the field of food processing, and specifically relates to a method for making corn-wheat composite noodles with added peanut globulin. Background Technology

[0002] Corn is an important food crop in my country with a long history of cultivation. It is also known as maize or corn on the cob. Corn not only has antibacterial, bactericidal, blood sugar-lowering, anti-tumor, and antioxidant effects, but it can also boost immunity. It is highly nutritious (corn kernels contain approximately 70%-75% starch, 10% protein, 4% fat, and 2% vitamins, as well as being rich in dietary fiber, phytosterols, and complex carbohydrates). Furthermore, it possesses excellent characteristics such as resistance to poor soil, cold, and drought, making it highly adaptable to various environments. It is easy to cultivate, abundant in resources, and readily harvested, thus offering broad prospects for development and application.

[0003] While there are many corn flour products on the market, such as corn buns, corn noodles, corn bread, and corn tortillas, excessive addition of corn flour can lead to quality deterioration issues, such as shrinkage and poor palatability, because corn flour does not contain gluten. The common solution to these quality problems is to add additives, such as wheat gluten and guar gum, to optimize quality. However, given consumers' general preference for natural ingredients and their cautious attitude towards food additives, a corn noodle product with zero food additives represents a promising market prospect and aligns with consumers' pursuit of natural and green foods.

[0004] Currently, the amount of corn flour added to corn noodles without additives generally does not exceed 20%. For example, the corn-flavored noodles from the Chen Keming brand sold in the market contain 20 wt% corn flour. Furthermore, in the study "The Influence of Corn Flour Ratio on the Quality of Corn-Wheat Blended Flour Noodles," which used both corn flour and wheat flour in noodle preparation, it was found that the highest score was achieved with a corn flour addition of 15 wt%. Increasing the corn flour addition further lowered the overall noodle score. Therefore, it is necessary to explore ways to increase the amount of corn flour added without using additives or reducing the quality of corn noodles. Summary of the Invention

[0005] The purpose of this invention is to provide a method for producing corn-wheat composite noodles with added peanut globulin. Utilizing the water-absorbing and gelling properties of peanut globulin, a protein network structure is formed in the corn dough, thereby increasing the amount of corn flour added and improving the quality problems of corn noodles such as easy breakage, difficulty in shaping, and poor viscoelasticity. The resulting product has a corn flour content of 21-25%, which is higher than the 20% content range of commercially available corn-wheat composite noodles. The noodles have a more uniform internal pore structure and better quality.

[0006] To achieve the above objectives, the present invention provides a corn-wheat composite noodle, wherein the corn-wheat composite noodle is made from the following raw materials by mass fraction:

[0007] Wheat flour 70-76%, corn flour 21-25%, peanut globulin 1-4%, salt 1-2%, edible alkali 0.1-0.5%.

[0008] Furthermore, the wheat flour includes high-gluten wheat flour.

[0009] Furthermore, the amount of peanut globulin added is 2%.

[0010] Furthermore, the preparation method of the peanut globulin is as follows: defatted peanut powder is dissolved in phosphate buffer with pH 7.5-8 at a ratio of 1:20-30 (w / v) and stirred for 1-2 hours. After that, the supernatant is collected by centrifugation. Ammonium sulfate is added to the supernatant at a volume of 20-25 wt% of the supernatant mass. The mixture is allowed to stand for 3-5 hours. After that, the precipitate is collected by centrifugation and dissolved in phosphate buffer with pH 7.5-8. Finally, the mixture is stirred and dialyzed for 24-48 hours. The solution after dialyzing is freeze-dried to obtain peanut globulin.

[0011] This invention also provides a method for preparing corn-wheat composite noodles, the preparation method comprising the following steps:

[0012] S1. Raw material pretreatment: The raw corn kernels are crushed and passed through an 80-100 mesh sieve to obtain corn flour;

[0013] S2, Preparation of corn-wheat compound powder: Mix the corn powder and wheat powder described in step S1 to obtain corn-wheat compound powder A;

[0014] S3. Preparation of corn-wheat composite dough: Mix the corn-wheat composite powder A, peanut protein, salt, baking soda and water described in step S2 and knead to obtain corn-wheat composite dough B;

[0015] S4. Proofing of corn-wheat composite dough: Proof the corn-wheat composite dough B described in step S3 to obtain corn-wheat composite dough C;

[0016] S5. Extrusion of corn-wheat composite noodles: The corn-wheat composite powder C described in step S4 is extruded through an extruder to obtain corn-wheat composite noodles.

[0017] In one embodiment of the present invention, the amount of water added in step S3 is 40-60 wt% of the mass of corn-wheat compound flour A.

[0018] In one embodiment of the present invention, the proofing in step S4 is as follows: the corn-wheat composite dough B is proofed at 25-40°C for 30-50 minutes using a single proofing method.

[0019] In one embodiment of the present invention, the diameter of the corn-wheat composite noodles in step S5 is 2-3 mm.

[0020] The beneficial effects of this invention are:

[0021] 1. The corn-wheat composite noodles with added peanut globulin in this invention use a higher amount of corn flour than commercially available corn-wheat composite noodles. The amount of corn flour added can be increased to 25wt%, while ensuring excellent quality and having good hardness, elasticity, width-to-height ratio, appearance and structure.

[0022] 2. Through analysis of textural properties, color, microstructure, and cooking characteristics, this invention found that peanut globulin has a better effect on improving the quality of noodles than peanut protein. At the same time, when the amount of peanut globulin added is 2%, the noodles have better hardness and elasticity, suitable color, better cooking characteristics, more uniform internal pore structure, and better appearance and quality characteristics. Attached Figure Description

[0023] Figure 1 The microstructure of corn noodles with different amounts of peanut globulin added according to the present invention (magnified 2000 times and 500 times);

[0024] Figure 2 The figure shows the water absorption rate of corn noodles with different amounts of peanut globulin added according to the present invention. Different letters in the figure indicate significant differences (p<0.05).

[0025] Figure 3 The figure shows the cooking loss rate of corn noodles with different amounts of peanut globulin added according to the present invention. Different letters in the figure indicate significant differences (p<0.05).

[0026] Figure 4 The figure shows the moisture content of corn noodles with different amounts of peanut globulin added according to the present invention. Different letters in the figure indicate significant differences (p<0.05).

[0027] Figure 5 The figure shows the breakage rate of corn noodles with different amounts of peanut globulin added according to the present invention. Different letters in the figure indicate significant differences (p<0.05). Detailed Implementation

[0028] The invention will be further illustrated below through specific implementation examples.

[0029] Source of raw materials

[0030] The corn variety was Xianyu 335, purchased from Dandong Honglong Corn Planting Professional Cooperative; the high-gluten wheat flour was purchased from Xinxiang Xinliang Grain and Oil Processing Co., Ltd.; the defatted peanut protein was purchased from Henan Liangjian Technology Co., Ltd.; the edible salt was purchased from China Salt Industry Group Co., Ltd.; and the edible alkali was purchased from Angel Yeast Co., Ltd.

[0031] The preparation process of peanut globulin used in the examples is as follows: Defatted peanut protein was dissolved in 0.05 mol / L phosphate buffer (pH 7.9) at a ratio of 1:20-30 (w / v). The solution was stirred with a magnetic stirrer at room temperature for 1-2 hours. The completely dissolved solution was aliquoted into centrifuge flasks and centrifuged at 5000-8000 rpm at 14°C for 20-30 minutes. The supernatant was collected, and ammonium sulfate powder was added to 24% of the supernatant volume and stirred until completely dissolved. The solution is left to stand in a refrigerator at 4°C for 3-4 hours. After standing, the solution is centrifuged at 4°C and 5000-8000 rpm for 20-30 minutes using a high-speed refrigerated centrifuge. The precipitate is collected and dissolved in the above-mentioned phosphate buffer solution. The peanut globulin solution dissolved in the phosphate buffer solution is placed in a dialysis bag and dialyzed in a chromatography cabinet at 4°C with stirring for 48 hours to remove salt ions. Finally, the peanut globulin solution after dialysis is freeze-dried to obtain peanut globulin powder, which is stored under cool, dry, and sealed conditions.

[0032] Testing process

[0033] 1. Whiteness value: The colorimetry of corn-wheat composite noodles after cooling for 1 hour was measured using a colorimeter (Hunter Lab, USA, Ultra Scan Pro), and the L*, a*, and b* values ​​were recorded.

[0034] 2. Hardness and Elasticity: The central portion of corn noodles cooled for 2 hours was cut into 1cm lengths and placed in three parallel pieces. The texture parameters were measured using a texture analyzer (Stable Micro Systems, UK, TA-XTPLUSZ). The analyzer settings were: TPA mode, P50 probe, initial velocity 2.0mm / s, velocity during testing 0.8mm / s, and velocity after testing 1.0mm / s, compression ratio 70%, sensing force 5g, and compression interval 1s. The hardness and elasticity of the samples were then obtained.

[0035] 3. Microstructure: The microstructure of cooked corn noodles was observed under an electron microscope after vacuum freeze-drying. Measurement conditions: 15kV voltage, gold sputtering for 90s, and electron microscope images at 500x and 2000x magnification were selected. The internal network of the corn-wheat composite noodles with added peanut globulin was observed.

[0036] 4. Determination of the steaming and cooking characteristics of noodles:

[0037] (1) Water absorption rate determination: Take 20g of fresh corn noodles and dry them in an oven at 45℃ for 2h to obtain dried noodles (m0, g). Put them into 500mL of boiling water and cook for 5min. After taking them out, rinse them with cold water for 30s to cool them completely. Wipe the surface moisture with kitchen paper and weigh them (m1, g). The formula for calculating the water absorption rate (A) of noodles is: A(%)=[(m1-m0) / m0]×100.

[0038] (2) Determination of cooking loss rate: The noodle soup is steamed dry and concentrated to a certain volume, placed in a weighing box (m2, g), and dried in an oven at 105℃ until constant weight, which is recorded as m3 (g). The weight gain of the weighing box is m3-m2 (g). The formula for calculating the noodle cooking loss rate (B) is: B (%) = [(m3-m2) / m0] × 100.

[0039] (3) Moisture content determination: Take 10g of fresh noodles, chop them, and dry them at 105℃ to constant weight. Y is the moisture content (g / 100g), m4 is the mass of the weighing bottle and the sample (g), m5 is the mass of the weighing bottle and the sample after drying (g), and m6 is the mass of the weighing bottle (g); The formula for calculating the moisture content of noodles is: Y=[(m4-m5) / (m4-m6)]×100.

[0040] (4) Determination of breakage rate: Take 20 corn noodles, each 20cm long, steam them in 500mL of boiling water for 5 minutes, and then count the number of broken noodles X. The formula for calculating the breakage rate of noodles is: C(%) = (X / 20) × 100.

[0041] Example 1

[0042] S1. Raw material pretreatment: The raw corn kernels are crushed and passed through a 100-mesh sieve to obtain corn flour;

[0043] S2. Preparation of corn-wheat compound flour: The corn flour and wheat flour described in step S1 are compounded in a certain proportion to obtain corn-wheat compound flour A; wherein, the total corn flour content in compound flour A is 22.5%, and the wheat flour is high-gluten wheat flour;

[0044] S3. Preparation of corn-wheat composite dough: Add peanut globulin to corn-wheat composite powder A at 1% of the mass of powder A; add salt to corn-wheat composite powder A at 1.5% of the mass of powder A; add edible alkali to corn-wheat composite powder A at 0.38% of the mass of powder A; put the mixture into a dough mixer; add water to corn-wheat composite powder A at 52% of the mass of powder A; knead the dough to obtain corn-wheat composite dough B.

[0045] S4. Proofing of corn-wheat composite dough: Using a single proofing method, wrap corn-wheat composite dough B in plastic wrap and proof at 25℃ for 30 minutes to obtain corn-wheat composite dough C;

[0046] S5. Extrusion of corn-wheat composite noodles: The corn-wheat composite dough C described in step S4 is extruded through an extruder to form strips with a diameter of 2.5 mm, resulting in corn-wheat composite noodles D.

[0047] S6. Steaming of corn-wheat composite noodles: The corn-wheat composite dough D described in step S4 is cooked at 100°C for 5 minutes to obtain corn-wheat composite noodles.

[0048] Example 2

[0049] The specific operating steps are the same as in Example 1, except that the amount of peanut globulin added in S3 is 2% of the mass of compound powder A.

[0050] Example 3

[0051] The specific operating steps are the same as in Example 1, except that the amount of peanut globulin added in S3 is 3% of the mass of compound powder A.

[0052] Example 4

[0053] The specific operating steps are the same as in Example 1, except that the amount of peanut globulin added in S3 is 4% of the mass of compound powder A.

[0054] Comparative Example 1

[0055] The specific operating steps are the same as in Example 1, except that the amount of peanut globulin added in S3 is 0% of the mass of compound powder A.

[0056] Comparative Example 2

[0057] The specific operating steps are the same as in Example 1, except that in S3, defatted peanut protein is used instead of peanut globulin, and the amount of peanut protein added is 2% of the mass of composite powder A.

[0058] Comparative Example 3

[0059] The specific operating steps are the same as in Example 1, except that in S3, defatted peanut protein is used instead of peanut globulin, and the amount of peanut protein added is 4% of the mass of composite powder A.

[0060] Comparative Example 4

[0061] The specific operating steps are the same as in Example 1, except that the total corn flour content in compound powder A is adjusted to 27%.

[0062] The corn-wheat composite noodles prepared in this comparative ratio showed significant breakage after cooking, resulting in poor eating quality.

[0063] The results show

[0064] 1. Colorimetric Analysis: Table 1 shows the effect of different amounts of peanut globulin added on the color of corn noodles. L* represents brightness, a* represents red, and b* represents yellow. Brightness increased significantly with increasing peanut globulin addition, and red also increased with increasing peanut globulin addition, but the trend was not significant; yellow did not show a significant correlation with the amount of peanut globulin added. The increase in brightness of corn noodles is due to the white color of peanut globulin. With the addition of peanut globulin, the internal structure of corn noodles is more dense and regular, resulting in a smoother surface and better light reflection. In addition, compared with the same amount of peanut globulin, the brightness of corn noodles with added peanut globulin is significantly increased. In conclusion, peanut globulin can improve the brightness and redness of corn noodles, thus improving their color.

[0065] Table 1. Color of corn noodles with different amounts of peanut globulin added.

[0066]

[0067] Continued from Table 1

[0068]

[0069] Note: Different letters indicate significant differences (p<0.05).

[0070] 2. Texture Analysis: Texture properties play a crucial role in the quality and taste of noodles and are an important reference indicator for consumers when purchasing noodles. Table 2 shows that the TPA of cooked noodles changes significantly with the increase of peanut globulin. Compared with the control group, the hardness, cohesiveness, chewiness, and resilience of corn noodles with added peanut globulin increased with increasing addition amount. This is because peanut globulin forms a protein network structure inside the corn noodles. However, the elasticity of the corn noodles decreased with increasing peanut globulin addition. Furthermore, compared with the same amount of peanut globulin, corn noodles with added peanut globulin showed better improvements in hardness, cohesiveness, chewiness, and resilience. Considering all the above factors, corn noodles with the best texture properties were obtained when the peanut globulin addition amount was 2%.

[0071] Table 2. Texture properties of corn noodles with different peanut globulin additions

[0072]

[0073] Note: Different letters indicate significant differences (p<0.05).

[0074] 3. Scanning Electron Microscopy (SEM) Analysis: Electron micrographs of corn noodles with different amounts of peanut globulin are shown below. Figure 1 As shown in the magnification (2000x, 500x), the structures of Examples 1, 2, and 3 are more ordered than that of Comparative Example 1. The internal structure of Comparative Example 1 is coarser and looser, with more pores. The structure of Example 2 shows a dense network of protein and starch interactions, with relatively fewer internal pores, a more uniform gluten network structure, and a thicker fibrous network. Furthermore, the network structure of Example 2 is superior to that of Comparative Example 2. In contrast, the structure of Example 4 is more disordered due to the excessive amount of peanut globulin, which affects the construction of the interpenetrating network. Figure 1 It can be seen that the addition of an appropriate amount of peanut globulin is beneficial to the construction of the internal network structure of noodles, but when the amount added is too high, the construction of the network will be affected, thus affecting the quality of the noodles.

[0075] 4. Cooking characteristics:

[0076] (1) Water Absorption Rate Analysis: The water absorption rate is an important indicator of the hydration level of noodles. The degree of hydration directly affects the taste and quality of noodles and is an important indicator in the noodle evaluation system. The water absorption rate of noodles is affected by various factors, such as the quality of flour, additives added to the dough to improve the dough, and the gluten network structure and protein network structure. Generally speaking, high-quality noodles tend to have a high water absorption rate. Figure 2 The effect of different amounts of peanut globulin added on the water absorption rate of corn noodles. The experimental results show that the water absorption rate of noodles increases continuously with the increase of peanut globulin addition. This is because the protein network structure formed by peanut globulin in the dough makes the dough structure more orderly, and the tightly ordered network structure has a better water retention capacity. However, as the amount of peanut globulin added increases, the upward trend of water absorption rate becomes increasingly gradual. That is, when the amount of peanut globulin added reaches a certain level, it has little effect on the construction of the gluten network inside the noodles, meaning the change in water absorption rate is not significant. In addition, adding peanut protein can also increase the water absorption rate of noodles, but at the same dosage, the effect is not as significant as that of peanut globulin.

[0077] (2) Analysis of cooking loss rate: The cooking loss rate of noodles refers to the amount of substances that detach from the noodles and enter the cooking water during the cooking process, resulting in a reduction in the quality of the noodles. A low cooking loss rate means that the corn noodles have better quality. Figure 3The cooking loss rate of corn noodles is affected by different amounts of peanut globulin added. As shown in the figure, the cooking loss rate of noodles decreases with the addition of peanut globulin, but the reduction is more significant when adding the same concentration of peanut globulin, with the corn noodles in Example 4 exhibiting the lowest cooking loss rate. Peanut globulin forms a dense gluten network structure between the peanut globulin and the flour within the corn noodles, binding starch molecules more tightly, reducing starch dissolution, and making the noodle structure more stable, thereby reducing cooking loss.

[0078] (3) Moisture content analysis: The moisture content of noodles is an important indicator for measuring the steaming and cooking characteristics of noodles. The taste and quality of corn noodles are closely related to the amount of water content in corn noodles. Figure 4 This study investigates the effect of different amounts of peanut globulin added on the moisture content of noodles. As shown in the figure, the moisture content of corn noodles initially decreases and then increases with increasing peanut globulin content, with the noodles in Example 3 exhibiting the lowest moisture content. The protein network formed by peanut globulin interacts with the gluten network to create an interpenetrating network structure. This dense network structure not only increases the content of strongly bound water but also hinders the entry of water molecules, thus reducing the moisture content. Conversely, the moisture content of the corn noodles in Example 4 increases. This is because excessively high peanut globulin content can affect the construction of the gluten network, reducing its orderliness, as shown in the figure. Figure 1 As shown, the network structure of the corn noodles in Example 4 is coarser and more disordered.

[0079] (4) Analysis of the breakage rate: such as Figure 5 To investigate the effect of different amounts of peanut globulin on the breakage rate of corn noodles, Example 2 showed the lowest breakage rate, but there was no significant difference in breakage rates among the groups. Therefore, the addition of peanut globulin had little effect on the breakage rate of corn noodles.

[0080] In summary, the addition of peanut globulin to corn-wheat composite noodles can significantly improve their textural properties, color, microstructure, and cooking characteristics, resulting in superior quality. The optimal addition level of peanut globulin to corn noodles is 2%.

[0081] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A corn-wheat composite noodle, characterized in that, The corn-wheat composite noodles are made from the following raw materials by mass fraction: Wheat flour 70-76%, corn flour 21-25%, peanut globulin 2%, salt 1-2%, edible alkali 0.1-0.5%; The preparation method of the peanut globulin is as follows: defatted peanut powder is dissolved in phosphate buffer with pH 7.5-8 at a ratio of 1:20-30, w / v and stirred for 1-2 h. After that, the supernatant is collected by centrifugation. Ammonium sulfate is added to the supernatant at a volume of 20-25 wt% of the supernatant mass. The mixture is allowed to stand for 3-5 h. After that, the precipitate is collected by centrifugation and dissolved in phosphate buffer with pH 7.5-8. Finally, the mixture is stirred and dialyzed for 24-48 h. The solution after dialyzing is freeze-dried to obtain peanut globulin.

2. A method for producing corn-wheat composite noodles as described in claim 1, characterized in that, The preparation method includes the following steps: S1. Raw material pretreatment: The raw corn kernels are crushed and passed through an 80-100 mesh sieve to obtain corn flour; S2, Preparation of corn-wheat compound powder: Mix the corn powder and wheat powder described in step S1 to obtain corn-wheat compound powder A; S3. Preparation of corn-wheat composite dough: Mix the corn-wheat composite powder A, peanut protein, salt, baking soda and water described in step S2 and knead to obtain corn-wheat composite dough B; S4. Proofing of corn-wheat composite dough: Proof the corn-wheat composite dough B described in step S3 to obtain corn-wheat composite dough C; S5. Extrusion of corn-wheat composite noodles: The corn-wheat composite powder C described in step S4 is extruded through an extruder to obtain corn-wheat composite noodles.

3. The manufacturing method according to claim 2, characterized in that, In step S3, the amount of water added is 40-60 wt% of the mass of corn-wheat compound flour A.

4. The manufacturing method according to claim 2, characterized in that, The proofing process in step S4 is as follows: the corn-wheat composite dough B is proofed at 25-40℃ for 30-50 minutes using a single proofing method.

5. The manufacturing method according to claim 2, characterized in that, The diameter of the corn-wheat composite noodles in step S5 is 2~3 mm.

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