Method for improving quality of buckwheat fine dried noodles by using small-particle starch

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a method for improving the quality of buckwheat fine dried noodles by using small-particle starch. Comprising the following steps: S1, preparing purified starch B; s2, homogenizing B starch, salt and water to form a uniform suspension, and sieving; and S3, mixing the suspension liquid, buckwheat flour and wheat flour to form flour flocks, fermenting the flour flocks, calendaring, fermenting flour bands, cutting into strips, and drying to prepare the buckwheat fine dried noodles. The fine dried buckwheat noodles adopt the small-particle starch as the modifier, other allergens are not introduced, and the fine dried buckwheat noodles are high in safety and easy to popularize and apply in actual production. Through the optimized technological process and process parameters, the texture and internal structure of the buckwheat fine dried noodles are remarkably improved, and the sensory characteristics of the buckwheat fine dried noodles are improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for improving the quality of buckwheat noodles by utilizing small-granular starch. Background Art

[0002] Buckwheat noodles are rich in nutrients such as dietary fiber, vitamins and minerals, and their demand is increasing year by year among special groups such as those with high blood sugar. However, buckwheat noodles often face quality problems during the production process, such as high breakage rate, fragility, and poor taste. These problems not only affect the market competitiveness of buckwheat noodles, but also limit their application in the high-end market. Therefore, how to improve the quality of buckwheat noodles has become a technical problem that needs to be solved urgently in the food processing industry.

[0003] In the prior art, there are methods for improving the quality of dried noodles by adding various improvers. However, these improvers often have problems such as high cost and low safety, which limits their application in actual production. Therefore, it is of great practical significance to develop a low-cost, safe and reliable method for improving the quality of dried noodles with significant effects. Summary of the invention

[0004] The present invention proposes a method for improving the quality of buckwheat noodles by using small-particle starch, aiming to solve the problems of high cost and low safety of improvers in the prior art. The present invention can significantly improve the bending resistance and flexibility of buckwheat noodles, improve their texture and internal structure, and thus improve the overall quality of the noodles by using specific small-particle starch.

[0005] Specifically, the present invention is achieved through the following technical solutions:

[0006] A method for improving the quality of buckwheat noodles by using small-granule starch, comprising the following steps:

[0007] S1: preparing purified B starch; the particle size distribution of the purified B starch is D90<11 μm;

[0008] S2: B starch, salt and water are homogenized to form a uniform suspension and sieved;

[0009] S3: The suspension, buckwheat flour and wheat flour are mixed to form dough, and the dough is proofed, rolled, proofed, cut into strips and dried to prepare buckwheat noodles.

[0010] In a further preferred embodiment, the passing rate of the suspension in S2 through a 150-mesh sieve is 100%.

[0011] In a further preferred embodiment, the amount of water in the suspension is 35-40% of the total weight of wheat flour, buckwheat flour and starch B. Preferably, by weight, water: buckwheat flour: (wheat flour + starch B) = (35-40): 30: 70.

[0012] In a further preferred embodiment, the weight ratio of wheat flour to B starch is: (70-90):(30-10); specifically: 90:10, 85:15, 80:20, 75:25, 70:30.

[0013] In a further preferred embodiment, the amount of salt added is 1-2% of the total weight of the wheat flour, buckwheat flour and B starch.

[0014] In a further preferred embodiment, each proofing time in S3 is 20 to 40 minutes. The main purpose of the dough proofing is to allow the flour particles to better absorb water and initially form gluten. Since the dough is in a relatively loose state, the proofing process allows the water to penetrate more evenly into each flour particle; the dough band proofing is mainly to allow the gluten to further relax and expand. After the dough band is kneaded, the gluten network has been formed, but it is relatively tight, and proofing can relax the gluten.

[0015] Wherein, the preparation method of purified B starch is as follows:

[0016] S1.1: Mix wheat flour and water in a weight ratio of 1:0.5-0.7 to form dough, and let it rise to allow the gluten to fully form;

[0017] S1.2: Knead the dough with 8 to 10 times the weight of water (the weight of the water is 8 to 10 times the weight of the dough) to obtain a mixed starch slurry.

[0018] S1.3: Screen the mixed starch slurry to remove bran and cell wall impurities to obtain a first mixed starch.

[0019] S1.4: Sediment the first mixed starch at room temperature for 6 to 8 hours, remove the supernatant, and obtain a second mixed starch.

[0020] S1.5: Add distilled water to the second mixed starch slurry to prepare starch milk, centrifuge (3000-5000 g, 10-20 min), skim off the supernatant, and scrape off the gray impurities on the upper layer of the sediment.

[0021] S1.6: Repeat the above step S1.5 with the remaining precipitate to obtain wet starch.

[0022] S1.7: The wet starch is suspended with distilled water and centrifuged (3000-5000g, 10-20min), the yellow layer on the upper precipitate is taken (the yellow layer is B starch), the remaining precipitate is suspended several times until the yellow layer is almost completely separated, and all the separated yellow layer substances are collected to obtain wet B starch.

[0023] S1.8: Purify the wet B starch to obtain purified B starch, the particle size of which is required to be D90<11 μm.

[0024] The purification process of wet B starch includes:

[0025] S1.1: Mix starch B and water in a weight ratio of 1:4 to 8, and stir until there is no starch lumps to obtain a mixed solution;

[0026] S1.2: sieving the mixed solution to obtain a first starch slurry;

[0027] S1.3: allowing the first starch slurry to settle at room temperature for 6 to 8 hours, removing part of the supernatant, and mixing the remaining precipitate with the supernatant to obtain a second starch slurry;

[0028] S1.4: Centrifuge the second starch slurry (3000-5000 g, 10-20 min), remove the supernatant and the white starch at the bottom, and repeat steps S1.1-S1.3 to obtain starch precipitate.

[0029] S1.5: Wash the starch precipitate with anhydrous ethanol, filter and dry to obtain purified B starch.

[0030] In addition, the selected wheat flour indicators are: protein content 8% to 11%, its wet gluten content is between 25% and 35%, and the ash content is between 0.5% and 0.7%; in terms of flour properties, the water absorption rate is 55% to 65%, the dough forming time is 3 to 6 minutes, and the stability time is 3 to 8 minutes; its color is mostly milky white or slightly yellow. The selected buckwheat flour indicators are: protein content is between 10% and 15%, carbohydrates are about 60% to 70%, and fat is about 2% to 3%; the particle size is fine powder and slightly coarser than refined wheat flour, the color is dark brown or gray brown, and the high-quality products are uniform and natural, and the water absorption rate is between 60% and 70%.

[0031] The method of the invention can improve the quality of buckwheat noodles, including texture, internal structure and sensory characteristics. The texture of the noodles includes hardness, chewiness and resilience.

[0032] The beneficial effects of the present invention are:

[0033] 1. The present invention adopts small-granule starch as a improver for buckwheat noodles, does not introduce other allergens, has high safety, and is easy to promote and apply in actual production.

[0034] 2. The present invention significantly improves the bending resistance and flexibility of buckwheat noodles and improves the texture and internal structure of the noodles by optimizing the process flow and process parameters.

[0035] 3. The method of the present invention is simple to operate, easy to realize industrial production, and has good market application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1This is a comparison chart of the particle sizes of purified B starch and A starch. In the figure, AS represents A starch and BS represents purified B starch.

[0037] Figure 2 This is a scanning electron microscope image of a cross-section of raw noodles.

[0038] Figure 3 This is a dual-channel laser confocal micrograph of starch-protein in cooked noodles. DETAILED DESCRIPTION

[0039] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution in the embodiment of the present invention will be clearly described below in conjunction with the drawings in the embodiment of the present invention. Obviously, the described embodiment is a part of the embodiment of the present invention, not all 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.

[0040] In the processing of wheat starch, wheat grains or wheat flour are used as raw materials, and the starch phases separated by the three-phase decanter centrifuge include the sub-heavy phase (raw material slurry containing A starch), the heavy phase (raw material slurry containing B starch), and the C starch phase (slurry containing C starch). A starch is the starch that is screened and refined from the A starch phase and has a particle size range of 10 to 38 μm and meets the national standard for wheat starch. B starch is also called tail starch, sludge starch or scraped starch. The starch particle size is less than 10 μm. Macroscopically, B starch is a mixture of small granular starch, pentosan, cell wall material and damaged starch. It usually refers to the waste scraped off by the centrifugal dehydrator when producing A starch, or the starch phase after the heavy phase separation of gluten by the three-phase decanter. The C starch phase is usually called the pentosan phase, specifically referring to the product after the light phase separated by the three-phase decanter is dried.

[0041] Wheat flour used in the example: commercially available Golden Dragon Fish multi-purpose wheat core wheat flour;

[0042] Buckwheat flour used in the example: Buckwheat flour was prepared by airflow classification impact mill. The indicators of buckwheat flour were protein content of 12.35%, carbohydrates of about 63.14%, fat of about 2.04%, and dark brown color.

[0043] Example 1

[0044] A method for improving the quality of buckwheat noodles by using small-granule starch, comprising the following steps:

[0045] S1: First, prepare purified small-granule B starch.

[0046] Preparation of purified small-granule B starch, comprising:

[0047] S1.1: Mix wheat flour and water in a weight ratio of 1:0.6 to form a dough, and let it rise for 30 minutes;

[0048] S1.2: Knead the dough with 8 times the weight of water to obtain a mixed starch slurry.

[0049] S1.3: Pass the mixed starch slurry through a 150-mesh sieve to remove bran and cell wall impurities to obtain a first mixed starch.

[0050] S1.4: Sediment the first mixed starch at room temperature for 6 hours, remove the supernatant, and obtain a second mixed starch.

[0051] S1.5: Add distilled water to the second mixed starch slurry to prepare starch milk, centrifuge (4000 g, 15 min), skim off the supernatant, and scrape off the gray impurities on the upper layer of the sediment.

[0052] S1.6: Repeat the above step S1.5 twice with the remaining precipitate to obtain wet starch.

[0053] S1.7: The wet starch was suspended with distilled water and centrifuged (4000 g, 15 min), the yellow layer on the upper precipitate was taken (the yellow layer was B starch), the remaining precipitate was suspended several times until the yellow layer was almost completely separated, and all the separated yellow layer materials were collected to obtain wet B starch.

[0054] S1.8: Purify the wet B starch to obtain purified B starch, the particle size of which is required to be D90<11 μm.

[0055] The purification process of wet B starch includes:

[0056] S1.1: Mix wet B starch and water in a weight ratio of 1:4, and stir evenly until there is no starch lumps, to obtain a mixed solution;

[0057] S1.2: Pass the mixed solution through a 150-mesh sieve and a 200-mesh sieve in sequence to obtain a first starch slurry;

[0058] S1.3: allowing the first starch slurry to settle at room temperature for 7 hours, removing 50% of the supernatant, and mixing the remaining precipitate and the supernatant to obtain a second starch slurry;

[0059] S1.4: Centrifuge the second starch slurry (4000 g, 15 min), remove the supernatant and the white starch at the bottom, and repeat steps S1.1 to S1.3 to obtain starch precipitate.

[0060] S1.5: The starch precipitate is washed with anhydrous ethanol, filtered, and dried to obtain purified B starch. Comparison of particle sizes of purified B starch and A starch Figure 1 shown.

[0061] S2: Preparation of suspension:

[0062] 7 parts by weight of starch B, 1 part by weight of salt and 35 parts by weight of water are homogenized to form a uniform suspension, which is then sieved.

[0063] S3: Preparation of buckwheat noodles:

[0064] 30 parts by weight of buckwheat flour, 63 parts by weight of wheat flour (the weight ratio of wheat flour to B starch is 90:10), and 43 parts by weight of the suspension are mixed to form a dough, which is proofed for 30 minutes, then rolled to form a dough sheet, which is proofed for 30 minutes, cut into strips, and dried to prepare buckwheat noodles. The B starch is the purified small-particle B starch prepared in step S1.

[0065] Example 2

[0066] A method for improving the quality of buckwheat noodles by using small-granule starch, comprising the following steps:

[0067] S1: First, prepare purified small-granule B starch.

[0068] The preparation method of purified small-granule B starch is the same as that in Example 1.

[0069] S2: Preparation of suspension:

[0070] 10.5 parts by weight of starch B, 1 part by weight of salt and 35 parts by weight of water are homogenized to form a uniform suspension, which is then sieved.

[0071] S3: Preparation of dried noodles:

[0072] 30 parts by weight of buckwheat flour, 59.5 parts by weight of wheat flour starch (the weight ratio of wheat flour to B starch is 85:15), and 46.5 parts by weight of the suspension are mixed to form a dough, which is then proofed for 30 minutes, then rolled to form a dough sheet, which is proofed for 30 minutes, cut into strips, and dried to prepare noodles. The B starch is the purified small-particle B starch prepared in step S1.

[0073] Example 3

[0074] A method for improving the quality of buckwheat noodles by using small-granule starch, comprising the following steps:

[0075] S1: First, prepare purified small-granule B starch.

[0076] The preparation method of purified small-granule B starch is the same as that in Example 1.

[0077] S2: Preparation of suspension:

[0078] 14 parts by weight of starch B, 1 part by weight of salt and 35 parts by weight of water are homogenized to form a uniform suspension, which is then sieved.

[0079] S3: Preparation of buckwheat noodles:

[0080] 30 parts by weight of buckwheat flour, 56 parts by weight of wheat flour (the weight ratio of wheat flour to B starch is 80:20), and 50 parts by weight of the suspension are mixed to form a dough, which is then proofed for 30 minutes, then rolled to form a dough sheet, which is proofed for 30 minutes, cut into strips, and dried to prepare buckwheat noodles. The B starch is the purified small-particle B starch prepared in step S1.

[0081] Example 4

[0082] A method for improving the quality of buckwheat noodles by using small-granule starch, comprising the following steps:

[0083] S1: First, prepare purified small-granule B starch.

[0084] The preparation method of purified small-granule B starch is the same as that in Example 1.

[0085] S2: Preparation of suspension:

[0086] 17.5 parts by weight of starch B, 1 part by weight of salt and 35 parts by weight of water are homogenized to form a uniform suspension, which is then sieved.

[0087] S3: Preparation of buckwheat noodles:

[0088] 30 parts by weight of buckwheat flour, 52.5 parts by weight of wheat flour (the weight ratio of wheat flour to B starch is 75:25), and 53.5 parts by weight of the suspension are mixed to form a dough, which is then proofed for 30 minutes, then rolled to form a dough sheet, which is proofed for 30 minutes, cut into strips, and dried to prepare buckwheat noodles. The B starch is the purified small-particle B starch prepared in step S1.

[0089] Example 5

[0090] A method for improving the quality of buckwheat noodles by using small-granule starch, comprising the following steps:

[0091] S1: First, prepare purified small-granule B starch.

[0092] The preparation method of purified small-granule B starch is the same as that in Example 1.

[0093] S2: Preparation of suspension:

[0094] 21 parts by weight of starch B, 1 part by weight of salt and 35 parts by weight of water are homogenized to form a uniform suspension, which is then sieved.

[0095] S3: Preparation of buckwheat noodles:

[0096] 30 parts by weight of buckwheat flour, 49 parts by weight of wheat flour (the weight ratio of wheat flour to B starch is 70:30), and 57 parts by weight of the suspension are mixed to form a dough, which is proofed for 30 minutes, then rolled to form a dough sheet, which is proofed for 30 minutes, cut into strips, and dried to prepare buckwheat noodles. The B starch is the purified small-particle B starch prepared in step S1.

[0097] Comparative Example

[0098] 30 parts by weight of buckwheat flour, 70 parts by weight of wheat flour, 35 parts by weight of water and 1 part by weight of salt were mixed to form dough, which was then proofed for 30 minutes and then rolled to form dough sheets, which were proofed for 30 minutes, cut into strips and dried to prepare noodles.

[0099] 1. Texture evaluation of dried noodles

[0100] Take 20 noodles from Examples 1 to 5 and the comparative example, place them in 500 mL of boiling water and cook them until the optimal cooking time. Then, take them out immediately and put them into 300 mL of 25°C water to cool for 30 seconds. Then, take out the noodles and absorb the excess water on the surface with filter paper. Then, immediately carry out the test of the texture characteristics of the noodles. The test is completed within 10 minutes.

[0101] The results are shown in Table 1.

[0102] Table 1

[0103] Noodle samples Hardness / N elasticity Chewability Sensory evaluation Example 1 36.28±1.71a 0.80±0.02a 3462.93±113.21a 79.34±1.06a Example 2 37.75±1.40a 0.81±0.02a 3546.33±123.05a 81.22±1.16a Example 3 39.27±0.81b 0.81±0.02a 3668.86±115.38ab 82.43±0.70ab Example 4 40.57±1.34b 0.82±0.02b 3856.35±108.78b 83.33±1.09b Example 5 43.79±1.55c 0.85±0.02c 4075.87±134.15c 86.12±1.04c Comparative Example 38.92±1.62a 0.81±0.02a 3568.86±145.34a 81.33±1.23a

[0104] From the texture indexes in Table 1, Example 5 has the best index.

[0105] 2. Internal structure of noodles

[0106] As the ratio of B starch to wheat flour gradually increased, the internal structure of buckwheat noodles became more compact, and this change significantly improved its internal structure. Specifically, this structural optimization further had a positive impact on the quality of buckwheat noodles; in addition, from the perspective of texture characteristics, the hardness, elasticity and chewiness of buckwheat noodles were significantly improved (P<0.05). The combined effect of these changes in texture characteristics has greatly improved the sensory indicators of buckwheat noodles, both in terms of taste and the overall quality felt by consumers when eating, which has made a qualitative leap and can better meet consumers' demand for high-quality buckwheat noodles products.

[0107] Figure 2This is a scanning electron microscope image of a cross section of raw noodles. As can be seen from the figure, the cross-sectional structure of raw noodles is relatively compact, but many cracks and pores are clearly visible in the protein matrix. As the proportion of B starch increases, the cracks and pores on the cross section of the noodles become smaller, and the structure becomes more uniform and dense, which is mainly attributed to the high filling capacity of small particle B starch.

[0108] Figure 3 This is a laser confocal microscopy image of the inside of the noodles when the noodles are cooked at the optimal cooking time. The distribution characteristics of starch and protein in the internal structure of cooked noodles can be observed from the figure. The green features represent starch granules, and the red features represent protein networks. After cooking to the optimal cooking time, the starch granules radially expand and lose their original granular morphology, showing irregularly shaped and flat green pea-shaped granules. The swollen starch granules are embedded in the thermally aggregated and coagulated protein network to form the final structure of the noodles. When the proportion of B starch increases to 30% (Example 5), the number of large granular starch in the noodles is significantly reduced, and the gaps around the granules are also smaller; in addition, due to the high filling capacity of B starch granules, the number of large pores in the protein matrix is ​​reduced, the uniformity and continuity of the gluten network in the noodles is significantly improved, and the protein-starch composite gel structure is more uniform and dense, which gives it better hardness and elasticity.

[0109] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for improving the quality of buckwheat noodles using small-granule starch, characterized in that: The following steps are involved: S1: preparing purified B starch; the particle size distribution of the purified B starch is D90<11 μm; S2: B starch, salt and water are homogenized to form a uniform suspension and sieved; S3: The suspension, buckwheat flour and wheat flour are mixed to form dough, and the dough is proofed, rolled, proofed, cut into strips and dried to prepare buckwheat noodles.

2. The method for improving the quality of buckwheat noodles by using small-granule starch according to claim 1, characterized in that: The passing rate of the suspension in S2 through a 150-mesh sieve was 100%.

3. The method for improving the quality of buckwheat noodles by using small-granule starch according to claim 1, characterized in that: The amount of water added to the suspension is 35-40% of the total weight of the wheat flour, buckwheat flour and B starch.

4. The method for improving the quality of dried noodles by using small-particle starch according to claim 1, characterized in that: By weight, water: buckwheat flour: (wheat flour + B starch) = (35-40): 30:

70.

5. The method for improving the quality of dried noodles by using small-particle starch according to claim 4, characterized in that: The weight ratio of wheat flour and B starch is: (70-90): (30-10).

6. The method for improving the quality of buckwheat noodles by using small-granule starch according to claim 1, characterized in that: The amount of salt added is 1 to 2% of the total weight of wheat flour, buckwheat flour and B starch.

7. The method for improving the quality of buckwheat noodles by using small-granule starch according to claim 1, characterized in that: Each proofing time in S3 is 20 to 40 minutes.

8. The method for improving the quality of buckwheat noodles by using small-granule starch according to claim 1, characterized in that: The preparation method of purified B starch is as follows: S1.1: Mix wheat flour and water in a weight ratio of 1:0.5-0.7 to form dough, and let it rise to form gluten; S1.2: Knead the dough with 8 to 10 times the weight of water to obtain a mixed starch slurry; S1.3: sieving the mixed starch slurry to remove bran and cell wall impurities to obtain a first mixed starch; S1.4: allowing the first mixed starch to settle at room temperature for 6 to 8 hours, and removing the supernatant to obtain a second mixed starch; S1.5: Add distilled water to the second mixed starch slurry to make starch milk, centrifuge, skim off the supernatant, and scrape off the gray impurities on the upper layer of the sediment; S1.6: Repeat the above step S1.5 with the remaining precipitate to obtain wet starch; S1.7: The wet starch is suspended with distilled water and centrifuged, and the upper yellow layer of the precipitate is taken. The remaining precipitate is suspended and centrifuged several times until the yellow layer is completely separated, and finally all the separated yellow layer substances are collected to obtain wet B starch; S1.8: Purify the wet B starch to obtain purified B starch, the particle size of which is required to be D90<11 μm.

9. The method for improving the quality of buckwheat noodles by using small-granule starch according to claim 8, characterized in that: The purification process of wet B starch includes: S1.1: Mix starch B and water in a weight ratio of 1:4 to 8, and stir until there is no starch lumps to obtain a mixed solution; S1.2: sieving the mixed solution to obtain a first starch slurry; S1.3: allowing the first starch slurry to settle at room temperature for 6 to 8 hours, removing part of the supernatant, and mixing the remaining precipitate with the supernatant to obtain a second starch slurry; S1.4: centrifuge the second starch slurry, remove the supernatant and the white starch at the bottom, and repeat steps S1.1 to S1.3 to obtain starch precipitate; S1.5: Wash the starch precipitate with anhydrous ethanol, filter and dry to obtain purified B starch.

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