Preparation method of Chinese yam fine dried noodles

Abstract

The invention relates to a preparation method of Chinese yam fine dried noodles and belongs to the field of Chinese yam fine dried noodle preparation. The preparation method comprises the following steps: grinding pulped Chinese yam by a colloid mill to obtain Chinese yam primary pulp with the water content of 70-75%, kneading the Chinese yam primary pulp and wheat flour, curing, and calendaring to obtain the Chinese yam fine dried noodles. According to the preparation method of the Chinese yam fine dried noodles, a colloid mill is used for grinding Chinese yams, the granularity of the Chinese yams can be properly reduced, the water absorption rate of the Chinese yams can be increased, meanwhile, Chinese yam components can be embedded into gluten networks more easily, the nutritional value of the Chinese yams is guaranteed, the damage effect on the gluten networks is reduced, and then the texture and the eating quality of the Chinese yam fine dried noodles are improved.

Description

Technical Field

[0001] The invention relates to a method for preparing yam noodles, and belongs to the field of yam noodle preparation. Background Art

[0002] Noodles are made of wheat flour with salt, alkali, water, and then hung in a well to dry and cut into a certain length of dried noodles. Ordinary noodles are made of refined wheat flour as the main raw material. Refined wheat flour is mainly obtained by grinding wheat endosperm, and the bran and germ are removed as by-products, which makes refined wheat flour lack trace nutrients.

[0003] Chinese yam is both a nourishing food and a qi-replenishing Chinese medicine. It is a food-medicine homologous substance listed in the "Catalogue of Substances that are Traditionally Both Food and Chinese Medicinal Materials". Chinese yam is rich in vitamins such as vitamin B1, B2, ascorbic acid, carotene, and minerals such as magnesium, nickel, manganese, iron, zinc, copper, cobalt, and calcium. At the same time, Chinese yam is also rich in dietary fiber, which has the effects of improving immunity, anti-oxidation, anti-tumor, lowering blood sugar, and lowering blood lipids.

[0004] In order to improve the nutritional value of ordinary noodles, yam is mixed with refined wheat flour and processed to make yam noodles. Yam noodles not only have the nutritional value and health benefits of yam, but also meet consumers' demand for healthy food. However, the addition of yam will change the structure and properties of the dough, affect the interaction between chemical components such as protein and starch, and thus affect the sensory quality, nutritional value and texture characteristics of noodles. Compared with ordinary noodles, the texture and edible quality of yam noodles are poor. The texture characteristics of noodles include stretchability and elasticity, which enable noodles to maintain their shape and taste during cooking. Therefore, the poor texture and edible quality of yam noodles will affect the difficulty of cooking and the taste of eating. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing yam noodles, so as to solve the problem of poor texture and edible quality of yam noodles in the prior art.

[0006] In order to achieve the above purpose, the technical solution of the present invention is:

[0007] A method for preparing yam noodles comprises the following steps: subjecting the pulped yam to colloid milling to obtain yam pulp with a water content of 70-75%, kneading the yam pulp with wheat flour, maturing, and calendering to obtain yam noodles.

[0008] The preparation method of the yam noodles of the present invention is an improved invention. The preparation of the yam noodles of the present invention uses a colloid mill to grind the yam, which can appropriately reduce the particle size of the yam and increase its water absorption rate. At the same time, the yam components are more easily embedded in the gluten network, which not only ensures the nutritional value of the yam, but also reduces the damage to the gluten network, thereby improving the texture and edible quality of the yam noodles.

[0009] Preferably, the average particle size D50 of the yam particles after the colloid mill is 440-480 μm. Too many times of colloid mill grinding will lead to a significant increase in the content of damaged starch. The damaged starch has a high water absorption rate, and the competitive water absorption with gluten protein will hinder the formation of gluten protein, thereby reducing the texture and edible quality of the yam noodles.

[0010] Preferably, the raw materials for kneading noodles also include proteins, which are glutenin and gliadin. The addition of yam may reduce or weaken the formation of gluten protein during kneading, glutenin and gliadin are the main components of the gluten network. In order to further improve the edible quality of yam noodles, protein is added during kneading.

[0011] Preferably, the mass ratio of the protein to the wheat flour is (1-3): 100. Under this addition amount, the edible quality of the yam noodles is better.

[0012] In order to improve the edible quality of yam noodles, preferably, the mass ratio of glutenin to gliadin is (0.6-4):1.

[0013] Preferably, the raw materials for kneading the dough also include modified starch, which is acetate tapioca starch. The modified starch can enhance the water-binding capacity of the dough and improve the rheological properties of the dough, thereby improving the cooking quality, texture and sensory quality of the yam noodles.

[0014] Preferably, the mass ratio of the modified starch to wheat flour is (6-8):100.

[0015] Preferably, before the colloid mill, the yam is beaten with a wall breaking machine until the average particle size D50 of the yam particles in the yam slurry is 630-670 μm. Beating with a wall breaking machine can lay the foundation for the colloid mill.

[0016] Preferably, ozone water is used during the dough kneading process, and the concentration of the ozone water is 15 to 25 mg / L. Using ozone water for dough kneading can effectively prevent the browning of noodles, effectively kill various bacteria, and ensure food safety.

[0017] Preferably, the aging temperature is 23-25°C and the humidity is 60-65%. Ripening can better promote the formation of gluten and the homogenization of dough, which is beneficial to subsequent processing operations. Further preferably, the aging time is 30-35 minutes. DETAILED DESCRIPTION

[0018] The invention obtains yam pulp after grinding with a colloid mill, reduces the granularity of yam and the damage to the gluten network, and improves the texture and edible quality of yam noodles. Furthermore, a mixture of glutenin and gliadin is added during dough mixing, which further improves the edible quality of yam noodles. Furthermore, protein and modified starch are added simultaneously during dough mixing, which significantly improves the texture and edible quality of yam noodles.

[0019] The technical solution of the present invention is further described below in conjunction with specific implementation methods.

[0020] 1. The specific embodiment of the method for preparing the yam noodles of the present invention is as follows:

[0021] Example 1

[0022] The preparation method of the yam noodles of the present embodiment adopts the following steps:

[0023] (1) washing the unpeeled Chinese yam and beating it with a wall-breaking machine until the average particle size D50 of the yam particles is about 650 μm, and then grinding it with a colloid mill once, and the average particle size D50 of the yam particles after grinding is about 460 μm, to obtain a yam pulp with a water content of about 72%; wherein the power of the colloid mill is 1.1 kW and the rotation speed is 2880 r / min;

[0024] (2) Weigh 100 g of wheat flour, 0.6 g of salt, and 30 g of yam puree, add 96 mL of ozone water (ozone concentration is about 15-25 mg / L), and knead the dough for 10 min at 25 °C and a vacuum degree of -0.1 MPa;

[0025] (3) the kneaded dough is ripened for 30 min at a temperature of 25° C. and a humidity of 60% and composite rolled to a dough sheet thickness of about 0.8 mm, and then cut into strips to obtain noodles having a width of about 2 mm and a thickness of about 0.8 mm;

[0026] (4) After segmented drying and cutting, noodles with a moisture content of about 13%-14% and a length of about 220 mm are obtained.

[0027] Example 2

[0028] The method for preparing yam noodles in this embodiment is different from that in Example 1 in that protein is added in step (2), the volume of ozone water is 97 mL, and the following steps are specifically adopted:

[0029] (1) washing the unpeeled Chinese yam and beating it with a wall-breaking machine until the average particle size D50 of the yam particles is about 650 μm, and then grinding it with a colloid mill once, until the average particle size D50 of the yam particles is about 460 μm, to obtain a yam pulp with a water content of about 72%; wherein the power of the colloid mill is 1.1 kW and the rotation speed is 2880 r / min;

[0030] (2) Weigh 100 g of wheat flour, 0.6 g of salt, 30 g of yam puree, and 1 g of protein (the protein is glutenin and gliadin, where the mass ratio of glutenin to gliadin is 4:1), add 97 mL of ozone water (ozone concentration is about 15-25 mg / L), and knead the dough for 10 min at a temperature of 25°C and a vacuum degree of -0.1 MPa;

[0031] (3) the kneaded dough is ripened for 30 min at a temperature of 25° C. and a humidity of 60% and composite rolled to a dough sheet thickness of about 0.8 mm, and then cut into strips to obtain noodles having a width of about 2 mm and a thickness of about 0.8 mm;

[0032] (4) After segmented drying and cutting, noodles with a moisture content of about 13%-14% and a length of about 220 mm are obtained.

[0033] Experimental Example 3

[0034] The method for preparing yam noodles in this embodiment is different from that in Example 2 in that the mass ratio of glutenin to gliadin in step (2) is 3:2, and the following steps are specifically adopted:

[0035] (1) washing the unpeeled Chinese yam and beating it with a wall-breaking machine until the average particle size D50 of the yam particles is about 650 μm, and then grinding it with a colloid mill once, until the average particle size D50 of the yam particles is about 460 μm, to obtain a yam pulp with a water content of about 72%; wherein the power of the colloid mill is 1.1 kW and the rotation speed is 2880 r / min;

[0036] (2) Weigh 100 g of wheat flour, 0.6 g of salt, 30 g of yam puree, and 1 g of protein (the protein is glutenin and gliadin, where the mass ratio of glutenin to gliadin is 3:2), add 97 mL of ozone water (ozone concentration is about 15-25 mg / L), and knead the dough for 10 min at a temperature of 25°C and a vacuum degree of -0.1 MPa;

[0037] (3) the kneaded dough is ripened for 30 min at a temperature of 25° C. and a humidity of 60% and composite rolled to a dough sheet thickness of about 0.8 mm, and then cut into strips to obtain noodles with a width of about 2 mm and a thickness of about 0.8 mm;

[0038] (4) After segmented drying and cutting, noodles with a moisture content of about 13%-14% and a length of about 220 mm are obtained.

[0039] Example 4

[0040] The method for preparing yam noodles in this embodiment is different from that in Example 2 in that the mass of protein in step (2) is 2 g, and the following steps are specifically adopted:

[0041] (1) washing the unpeeled Chinese yam and beating it with a wall-breaking machine until the average particle size D50 of the yam particles is about 650 μm, and then grinding it with a colloid mill once, until the average particle size D50 of the yam particles is about 460 μm, to obtain a yam pulp with a water content of about 72%; wherein the power of the colloid mill is 1.1 kW and the rotation speed is 2880 r / min;

[0042] (2) Weigh 100 g of wheat flour, 0.6 g of salt, 30 g of yam puree, and 2 g of protein (the protein is glutenin and gliadin, wherein the mass ratio of glutenin to gliadin is 4:1), add 97 mL of ozone water (ozone concentration is about 15-25 mg / L), and knead the dough for 10 min at a temperature of 25°C and a vacuum degree of -0.1 MPa;

[0043] (3) the kneaded dough is ripened for 30 min at a temperature of 25° C. and a humidity of 60% and composite rolled to a dough sheet thickness of about 0.8 mm, and then cut into strips to obtain noodles having a width of about 2 mm and a thickness of about 0.8 mm;

[0044] (4) After segmented drying and cutting, noodles with a moisture content of about 13%-14% and a length of about 220 mm are obtained.

[0045] Example 5

[0046] The method for preparing yam noodles in this embodiment is different from that in embodiment 4 in that the mass ratio of glutenin to gliadin in step (2) is 3:2, and the following steps are specifically adopted:

[0047] (1) washing the unpeeled Chinese yam and beating it with a wall-breaking machine until the average particle size D50 of the yam particles is about 650 μm, and then grinding it with a colloid mill once, until the average particle size D50 of the yam particles is about 460 μm, to obtain a yam pulp with a water content of about 72%; wherein the power of the colloid mill is 1.1 kW and the rotation speed is 2880 r / min;

[0048] (2) Weigh 100 g of wheat flour, 0.6 g of salt, 30 g of yam puree, and 2 g of protein (the protein is glutenin and gliadin, where the mass ratio of glutenin to gliadin is 3:2), add 97 mL of ozone water (ozone concentration is about 15-25 mg / L), and knead the dough for 10 min at a temperature of 25°C and a vacuum degree of -0.1 MPa;

[0049] (3) the kneaded dough is ripened for 30 min at a temperature of 25° C. and a humidity of 60% and composite rolled to a dough sheet thickness of about 0.8 mm, and then cut into strips to obtain noodles having a width of about 2 mm and a thickness of about 0.8 mm;

[0050] (4) After segmented drying and cutting, noodles with a moisture content of about 13%-14% and a length of about 220 mm are obtained.

[0051] Example 6

[0052] The method for preparing yam noodles in this embodiment is different from that in Example 5 in that the mass ratio of glutenin to gliadin in step (2) is 2:3, and the following steps are specifically adopted:

[0053] (1) washing the unpeeled Chinese yam and beating it with a wall-breaking machine until the average particle size D50 of the yam particles is about 650 μm, and then grinding it with a colloid mill once, until the average particle size D50 of the yam particles is about 460 μm, to obtain a yam pulp with a water content of about 72%; wherein the power of the colloid mill is 1.1 kW and the rotation speed is 2880 r / min;

[0054] (2) Weigh 100 g of wheat flour, 0.6 g of salt, 30 g of yam puree, and 2 g of protein (the protein is glutenin and gliadin, where the mass ratio of glutenin to gliadin is 2:3), add 97 mL of ozone water (ozone concentration is about 15-25 mg / L), and knead the dough for 10 min at a temperature of 25°C and a vacuum degree of -0.1 MPa;

[0055] (3) the kneaded dough is ripened for 30 min at a temperature of 25° C. and a humidity of 60% and composite rolled to a dough sheet thickness of about 0.8 mm, and then cut into strips to obtain noodles having a width of about 2 mm and a thickness of about 0.8 mm;

[0056] (4) After segmented drying and cutting, noodles with a moisture content of about 13%-14% and a length of about 220 mm are obtained.

[0057] Example 7

[0058] The method for preparing yam noodles in this embodiment is different from that in Example 5 in that acetate tapioca starch is added in step (2), and the following steps are specifically adopted:

[0059] (1) washing the unpeeled Chinese yam and beating it with a wall-breaking machine until the average particle size D50 of the yam particles is about 650 μm, and then grinding it with a colloid mill once, until the average particle size D50 of the yam particles is about 460 μm, to obtain a yam pulp with a water content of about 72%; wherein the power of the colloid mill is 1.1 kW and the rotation speed is 2880 r / min;

[0060] (2) Weigh 100 g of wheat flour, 0.6 g of salt, 30 g of yam pulp, 2 g of protein (the protein is glutenin and gliadin, wherein the mass ratio of glutenin and gliadin is 3:2), and 6 g of acetate cassava starch, then add 96 mL of ozone water (ozone concentration is about 15-25 mg / L), and knead the dough for 10 min at a temperature of 25°C and a vacuum degree of -0.1 MPa;

[0061] (3) the kneaded dough is ripened for 30 min at a temperature of 25° C. and a humidity of 60% and composite rolled to a dough sheet thickness of about 0.8 mm, and then cut into strips to obtain noodles having a width of about 2 mm and a thickness of about 0.8 mm;

[0062] (4) After segmented drying and cutting, noodles with a moisture content of about 13%-14% and a length of about 220 mm are obtained.

[0063] 2. Comparison

[0064] Comparative Example 1

[0065] The preparation method of the yam noodles of this comparative example adopts the following steps:

[0066] (1) washing the unpeeled Chinese yam and beating it with a wall-breaking machine, wherein the average particle size D50 of the yam in the yam pulp is about 650 μm, and a yam pulp with a water content of about 72% is obtained;

[0067] (2) Weigh 100 g of wheat flour, 0.6 g of salt, and 30 g of yam puree, add 96 mL of ozone water (ozone concentration is about 15-25 mg / L), and knead the dough for 10 min at 25 °C and a vacuum degree of -0.1 MPa;

[0068] (3) the kneaded dough is ripened for 30 min at a temperature of 25° C. and a humidity of 60% and composite rolled to a dough sheet thickness of about 0.8 mm, and then cut into strips to obtain noodles having a width of about 2 mm and a thickness of about 0.8 mm;

[0069] (4) After segmented drying and cutting, noodles with a moisture content of about 13%-14% and a length of about 220 mm are obtained.

[0070] Comparative Example 2

[0071] The preparation method of the yam noodles of this comparative example adopts the following steps:

[0072] (1) Washing the unpeeled Chinese yam, beating it with a wall-breaking machine, and grinding it with a colloid mill once, to obtain a yam pulp with a water content of about 72%; wherein the average particle size D50 of the yam particles in the yam pulp after beating is about 650 μm; the average particle size D50 of the yam particles after grinding with the colloid mill is about 460 μm; the power of the colloid mill is 1.1 kW, and the rotation speed is 2880 r / min;

[0073] (2) Weigh 100 g of wheat flour, 0.6 g of salt, 30 g of yam puree, 2 g of protein (the protein is glutenin and gliadin, where the mass ratio of glutenin to gliadin is 3:2), and 6 g of acetate potato starch, then add 96 mL of ozone water (ozone concentration is about 15-25 mg / L), and knead the dough for 10 min at a temperature of 25°C and a vacuum degree of -0.1 MPa;

[0074] (3) the kneaded dough is ripened for 30 min at a temperature of 25° C. and a humidity of 60% and composite rolled to a dough sheet thickness of about 0.8 mm, and then cut into strips to obtain noodles having a width of about 2 mm and a thickness of about 0.8 mm;

[0075] (4) After segmented drying and cutting, noodles with a moisture content of about 13%-14% and a length of about 220 mm are obtained.

[0076] Comparative Example 3

[0077] The preparation method of the yam noodles of this comparative example adopts the following steps:

[0078] (1) Washing the unpeeled Chinese yam, beating it with a wall-breaking machine, and grinding it with a colloid mill once, to obtain a yam pulp with a water content of about 72%; wherein the average particle size D50 of the yam particles in the yam pulp after beating is about 650 μm; the average particle size D50 of the yam particles after grinding with the colloid mill is about 460 μm; the power of the colloid mill is 1.1 kW, and the rotation speed is 2880 r / min;

[0079] (2) Weigh 100 g of wheat flour, 0.6 g of salt, 30 g of yam puree, 2 g of protein (the protein is glutenin and gliadin, wherein the mass ratio of glutenin and gliadin is 3:2), and 6 g of hydroxypropyl distarch phosphate, then add 96 mL of ozone water (ozone concentration is about 15-25 mg / L), and knead the dough for 10 min at a temperature of 25°C and a vacuum degree of -0.1 MPa;

[0080] (3) the kneaded dough is ripened and composite rolled at a temperature of 25° C. and a humidity of 60% to a dough sheet thickness of about 0.8 mm, and then cut into strips to obtain noodles having a width of about 2 mm and a thickness of about 0.8 mm;

[0081] (4) After segmented drying and cutting, noodles with a moisture content of about 13%-14% and a length of about 220 mm are obtained.

[0082] 3. Experimental Examples

[0083] In this experimental example, the texture and sensory quality of the yam noodles prepared in Comparative Example 1 and Examples 1-7 were measured respectively. The results are shown in Table 1.

[0084] The texture determination method is:

[0085] (1) Select 10 to 15 yam noodle samples of uniform length and thickness, cook the noodles to the optimal cooking time according to the national standard GB / T40636-2021, and drain them with a colander for 30 seconds after cooking.

[0086] (2) Cut the single strand of noodles into three sections after steaming and draining, place them on the test bench in parallel and at equal distances, and then conduct TPA (Texture Profile Analysis) of the noodles. The test is completed within 5 minutes. Test parameters: select P / 50 test probe; pre-test speed is 2.0 mm / s; test speed is 1.0 mm / s; post-test speed is 2.0 mm / s; trigger force is 5.0 g; compression degree is 70%; compression time interval is 5 seconds.

[0087] (3) Cut the single strand of noodles into three sections after steaming and draining, and select the A / LKB-F type test probe to perform a shear test. Test parameters: pre-test speed 2.0 mm / s; test speed 0.8 mm / s; post-test speed 0.8 mm / s; trigger force 3.0 g; compression degree 90%.

[0088] (4) Place the steamed and drained noodles on filter paper and let them absorb water for 3 minutes. Select the A / SPR test probe, wrap the two ends of the noodles around the test probe and fix them with tape to perform a tensile test. Test parameters: pre-test speed 2.0 mm / s; test speed 2.0 mm / s; post-test speed 10.0 mm / s; distance 40.00 mm; trigger force 5.0 g.

[0089] The method for determining sensory quality is as follows: boil the noodles until the optimal cooking time is reached, remove them from the noodles after cooking, rinse them with cold water for 30 seconds, and then place them in a bowl for tasting. Ten experienced laboratory personnel were selected to conduct sensory evaluation with reference to the national standard GB / T35875-2018 "Grain and Oil Inspection - Evaluation of Wheat Flour and Noodle Processing Quality", focusing on the color, toughness, smoothness, stickiness, taste, and palatability (softness and hardness) of the products.

[0090] Table 1 Texture and sensory quality of yam noodles

[0091]

[0092] According to the results in Table 1, compared with the yam noodles prepared in Comparative Example 1, the hardness, viscosity, shear strength, tensile strength and breaking distance of the yam noodles prepared in Example 1 using a colloid mill are increased, indicating that the yam noodles in Example 1 have a better texture and a higher score after sensory evaluation, indicating that they have a good taste.

[0093] In the preparation of yam noodles in Examples 2-6, not only a colloid mill was used, but also glutenin and gliadin were added. The tensile strength and sensory evaluation of the obtained yam noodles were improved compared with those in Comparative Example 1. In Example 7, a colloid mill was used to grind yam pulp, a glutenin / gliadin mixture was added, and modified starch was added. Compared with Comparative Example 1, its texture and sensory evaluation were better. Compared with Comparative Examples 2 and 3, after acetate tapioca starch was selected as modified starch in Example 7, its texture and sensory evaluation were improved.

Claims

1. A method for preparing yam noodles, characterized in that: The following steps are involved: The pulped yam is ground by a colloid mill to obtain yam pulp with a water content of 70-75%, and the yam pulp is mixed with wheat flour, cooked, and pressed to obtain yam noodles.

2. The method for preparing yam noodles according to claim 1, characterized in that: The average particle size D50 of the yam particles after colloid milling is 440-480 μm.

3. The method for preparing yam noodles according to claim 1, characterized in that: The raw materials for kneading noodles also include protein, which is glutenin and gliadin.

4. The method for preparing yam noodles according to claim 3, characterized in that: The mass ratio of the protein to the wheat flour is (1-3):

100.

5. The method for preparing yam noodles according to claim 3 or 4, characterized in that: The mass ratio of glutenin to gliadin is (0.6-4):

1.

6. The method for preparing yam noodles according to claim 2, characterized in that: The raw materials for kneading dough also include modified starch, and the modified starch is acetate cassava starch.

7. The method for preparing yam noodles according to claim 6, characterized in that: The mass ratio of the modified starch to the wheat flour is (6-8):

100.

8. The method for preparing yam noodles according to any one of claims 1 to 4, characterized in that: Before the colloid mill, the yam is beaten with a wall breaking machine until the average particle size D50 of the yam particles in the yam slurry is 630-670 μm.

9. The method for preparing yam noodles according to any one of claims 1 to 4, characterized in that: The dough is kneaded using ozone water, the concentration of which is 15-25 mg / L.

10. The method for preparing yam noodles according to any one of claims 1 to 4, characterized in that: The aging temperature is 23-25° C., and the humidity is 60-65%.

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