Method for improving whiteness of flaxseed-containing noodles and reducing browning of flaxseed-containing noodles

Abstract

The invention relates to a method for improving whiteness of flaxseed-containing noodles and reducing browning of the flaxseed-containing noodles. Specifically, the present invention provides a method for preparing noodles containing flaxseeds, the method comprising the steps of providing a flaxseed powder hydrated liquid, and mixing the flaxseed powder hydrated liquid with wheat flour, kneading dough, and preparing noodles. The invention further discloses the dough and the noodles prepared by the method.

Description

Technical Field

[0001] The invention relates to a method for improving the whiteness of noodles containing flax seeds and reducing the browning thereof. Background Art

[0002] During the processing and production of fresh noodles (such as wonton wrappers, dumpling wrappers, stewed noodles, etc.), especially during storage, browning will occur as the storage time increases, the overall whiteness of the surface of the noodles decreases, and black spots appear. Browning not only affects the appearance and color of noodle products, but also affects the food properties and the nutritional value of the protein contained. The main cause of browning is the presence of polyphenol oxidase in the flour, which is caused by enzymatic browning, and non-enzymatic oxidation also exists. Polyphenol oxidase is mainly present in the wheat bran part, so there are certain technical challenges in preparing fresh noodles using whole wheat flour and high-fiber wheat flour rich in bran [Zan Xiangcun, "Color and Browning Characteristics of Flour and Noodles of Six Strong Gluten Wheat Varieties at Different Powdering Points", Journal of Wheat Crops, 2011, 31(04): 672-678].

[0003] At present, the main measures to control the browning of noodle products include improving processing accuracy, selecting wheat flour with low polyphenol oxidase content, reducing the water activity of noodle products, modified atmosphere packaging, adding additives, etc. At present, the additives used to improve the browning reversion mainly include antioxidants, compound phosphates and some natural antioxidant extracts.

[0004] CN201210333001.9 discloses an improver for flour or flour products, the improver ingredients include Vc and phosphate, delay the browning and recoloring of flour products, improve the white brightness and reduce the redness of flour products. However, the improver has limited effect in delaying browning and has no obvious effect on improving redness.

[0005] CN201310134367.8 discloses a fresh wet noodle browning inhibitor and its application. The inhibitor comprises thiamine, L-cysteine ​​and ascorbic acid and is used to control the browning of fresh wet noodles. The invention has a certain inhibitory effect on both enzymatic and non-enzymatic browning, but has a certain weakening effect on the texture quality of the noodle product. Summary of the invention

[0006] The invention provides a method for preparing noodles containing flax seeds. The method comprises the steps of providing a flax seed powder hydration liquid, mixing the flax seed powder hydration liquid with wheat flour, kneading the flour and preparing the noodles.

[0007] In some embodiments, flaxseed powder is mixed with hot water at a temperature above 90° C., stirred evenly, and then cooled to room temperature to obtain the flaxseed powder hydrate solution.

[0008] In some embodiments, the flaxseed meal is toasted flaxseed meal.

[0009] In some embodiments, raw flax seeds are roasted until they open, cooled to room temperature, and then crushed to obtain the roasted flax seed meal.

[0010] In some embodiments, raw flax seeds are roasted at 100-130° C. until the seeds open, then cooled to room temperature and ground to obtain flax seed powder.

[0011] In some embodiments, the baking time is 5 to 20 minutes.

[0012] In some embodiments, the mass of the hot water is 2 to 80 times, such as 5 to 80 times or 10 to 50 times, the mass of the flaxseed meal.

[0013] In some embodiments, the mass ratio of flaxseed powder to hot water is (0.5-5):(30-40).

[0014] In some embodiments, the amount of hot water is the amount of kneading water used in the kneading step;

[0015] In some embodiments, after the flaxseed meal and hot water are mixed, the resulting mixture is allowed to cool naturally to the kneading temperature.

[0016] In some embodiments, in the mixture of the flaxseed meal hydration liquid and the wheat flour, the mass of the flaxseed meal is 0.5-5% of the mass of the wheat flour, such as 1-5% or 1-3%.

[0017] In some embodiments, the wheat flour is high-fiber wheat flour with a dietary fiber content of ≥8%, preferably high-fiber wheat flour rich in bran, germ, and endosperm.

[0018] In some embodiments, the method further comprises the step of subjecting the high-fiber wheat flour to a low-temperature extrusion treatment.

[0019] In some embodiments, the low-temperature extrusion treatment includes: using Pasteur segmented temperature for extrusion treatment; preferably, the segmented temperature is controlled to be 30-55°C in the first segment, 55-75°C in the second segment, 75-85°C in the third segment, and 85-100°C in the fourth segment, and the temperature of the latter segment is higher than that of the former segment.

[0020] In some embodiments, the segmented temperatures are controlled to be 30-55°C in the first segment, 60-75°C in the second segment, 78-85°C in the third segment, and 88-100°C in the fourth segment.

[0021] In some embodiments, the temperature of the extrusion sections is controlled to be 50±2°C in the first section, 70±2°C in the second section, 80±2°C in the third section, and 96-100°C in the fourth section.

[0022] In some embodiments, the total extrusion time of the low-temperature extrusion process is controlled to be 1 to 3 minutes, preferably 2 to 3 minutes.

[0023] In some embodiments, during the low-temperature extrusion process, the screw speed is controlled at 2 to 5 Hz, preferably 2 to 3.5 Hz.

[0024] In some embodiments, extrusion is performed using a shear-free screw.

[0025] In some embodiments, the noodles further contain edible alkali.

[0026] In some embodiments, when preparing the flaxseed meal hydration solution, edible alkali is added when mixing the flaxseed meal and hot water, and / or in the step of kneading dough.

[0027] The invention also provides a dough, which contains hydration-treated flaxseed flour, wheat flour, water and optional edible alkali.

[0028] In some embodiments, in the dough, the mass of flaxseed flour is 0.5-5% of the mass of wheat flour, preferably 1-3%.

[0029] In some embodiments, the hydration treatment comprises: mixing flaxseed powder with hot water above 90° C., stirring evenly and then cooling to room temperature to obtain the flaxseed powder hydration liquid; preferably, the flaxseed powder is roasted flaxseed powder; preferably, raw flax seeds are roasted until they open, cooled to room temperature and then crushed to obtain the roasted flaxseed powder; preferably, raw flax seeds are roasted at 100-130° C. until the seeds open, then cooled to room temperature and crushed to obtain flaxseed powder, and the preferred roasting time is 5-20 minutes; preferably, the mass of hot water is 2-80 times the mass of flaxseed powder, such as 5-80 times or 10-50 times; preferably, the mass ratio of flaxseed powder to hot water is (0.5-5):(30-40); preferably, the amount of hot water is the amount of kneading water used in the kneading step; preferably, after mixing the flaxseed powder and hot water, the resulting mixture is naturally cooled to the kneading temperature.

[0030] In some embodiments, the wheat flour is wheat flour with a dietary fiber content ≥ 8%; more preferably, the wheat flour with a dietary fiber content ≥ 8% is high-fiber wheat flour obtained by low-temperature extrusion processing, preferably the low-temperature extrusion processing according to claim 5.

[0031] In some embodiments, the dough is the dough prepared by implementing the method for preparing noodles described in any embodiment herein.

[0032] The present invention also provides noodles, which are prepared by the method for preparing noodles described in any embodiment of the present invention, or prepared by using the dough described in the present invention.

[0033] In some embodiments, the initial whiteness L* of the noodles is ≥70.00; preferably, ΔL≤12.50 after the noodles are left at room temperature for 24 hours.

[0034] The present invention also provides a low-temperature extrusion treatment method for high-fiber wheat flour, which is used to reduce the enzyme activity of noodles containing flaxseed powder prepared using the treated high-fiber wheat flour, while not reducing the gluten and extending the shelf life of the noodles. The method includes the step of subjecting the high-fiber wheat flour to low-temperature extrusion treatment; wherein the low-temperature extrusion treatment includes: extrusion treatment using a pasteurized segmented temperature; wherein the segmented temperatures are controlled to be 30-55°C for the first segment, 55-75°C for the second segment, 75-85°C for the third segment, and 85-100°C for the fourth segment, and the temperature of the latter segment is higher than the temperature of the former segment; wherein, during the low-temperature extrusion treatment, the screw speed is controlled to be 2-5Hz.

[0035] In some embodiments, the segmented temperature is controlled to be 30-55°C in the first segment, 60-75°C in the second segment, 78-85°C in the third segment, and 88-100°C in the fourth segment; preferably, the extrusion segmented temperature is controlled to be 50±2°C in the first segment, 70±2°C in the second segment, 80±2°C in the third segment, and 96-100°C in the fourth segment.

[0036] In some embodiments, the total extrusion time of the low-temperature extrusion process is controlled to be 1 to 3 minutes, preferably 2 to 3 minutes.

[0037] In some embodiments, during the low-temperature extrusion process, the screw speed is controlled at 2 to 3.5 Hz.

[0038] In some embodiments, extrusion is performed using a shear-free screw.

[0039] In some embodiments, the high-fiber wheat flour is high-fiber wheat flour with a dietary fiber content ≥ 8%; more preferably, the wheat flour with a dietary fiber content ≥ 8% is high-fiber wheat flour obtained by low-temperature extrusion processing, preferably the low-temperature extrusion processing according to claim 5.

[0040] The invention also provides high-fiber wheat flour obtained by the method.

[0041] The present invention also provides the use of flaxseed meal hydration liquid in improving the whiteness of noodles containing flaxseed meal and slowing down the browning of the noodles, the use of flaxseed meal hydration liquid in preparing noodles containing flaxseed meal with improved whiteness and delayed browning, and the use of high-fiber wheat flour treated by low-temperature extrusion and optional flaxseed meal hydration liquid in preparing noodles containing flaxseed meal to reduce the enzyme activity of the noodles without reducing the gluten and prolong the shelf life of the noodles. Preferably, the flaxseed meal hydration liquid and the high-fiber wheat flour treated by low-temperature extrusion are as described in any embodiment herein. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 : Comparison diagram of some embodiments and comparative examples.

[0043] Figure 2 : Comparison diagram of some embodiments and comparative examples.

[0044] Figure 3 : Comparison diagram of some embodiments and comparative examples. DETAILED DESCRIPTION

[0045] It should be understood that within the scope of the present invention, the above-mentioned technical features of the present invention and the technical features specifically described below (such as embodiments) can be combined with each other to form a preferred technical solution.

[0046] Flaxseed meal, as a nutrient rich in linolenic acid, protein and dietary fiber, is used in noodle products such as noodles to improve the nutritional value of noodles [Yiting Duan, Physicochemical, sensory and microcosmic properties of Chinese dried noodles fortified with unhulled and hulled flaxseed flour, International Journal of Food Science and Technology, 57(1): 676-683]. However, the addition of flaxseed meal, especially unhulled flaxseed meal, can significantly reduce the whiteness of noodles.

[0047] The present invention finds that by controlling the addition method of flaxseed powder, the problem of reducing the whiteness of fresh wet noodles caused by adding flaxseed powder can be effectively solved, so that the prepared fresh wet noodles have higher whiteness and can reduce the browning degree of the fresh wet noodles. Furthermore, the fresh wet noodles prepared by the present invention also have the characteristics of smooth taste and strong nutty flavor. Furthermore, when preparing flaxseed powder fresh wet noodles, if high-fiber wheat flour that has been subjected to low-temperature extrusion treatment is used as a raw material, the fresh wet noodles can also effectively reduce enzyme activity without reducing gluten, which can extend the shelf life of the product.

[0048] Therefore, the present invention provides a method for preparing noodles, the method comprising the steps of obtaining a flaxseed powder hydrated liquid, and mixing the flaxseed powder hydrated liquid with wheat flour, kneading the flour and preparing the noodles. The method of the present invention can improve the whiteness of the noodles, reduce or delay browning. Furthermore, the method can also improve the taste and flavor of the noodles.

[0049] Herein, the preparation method of the flaxseed meal hydration liquid (ie, the hydration treatment described herein) comprises: adding a certain amount of flaxseed meal to hot water above 90° C., stirring evenly, and cooling to room temperature to obtain the flaxseed meal hydration liquid. In some embodiments, the hot water is boiling water.

[0050] The flaxseed powder applicable to the present invention may be any flaxseed powder known in the art, and may be purchased directly from the market, or may be purchased and ground into powder by oneself.

[0051] Preferably, the flaxseed meal used in the present invention is roasted flaxseed meal. Specifically, the raw flaxseed can be roasted until the seeds open, cooled to room temperature, and then crushed to obtain the flaxseed meal. In some embodiments, the flaxseed meal can be prepared by the following steps: roasting the raw flaxseed at 100-130° C. until the seeds open, cooling to room temperature, and then crushing to obtain the flaxseed meal. The roasting time can be 5-20 minutes, and the flaxseed can be turned 1-5 times in the middle.

[0052] During hydration, the mass of the hot water may be 2 to 80 times, such as 5 to 80 times or 10 to 50 times, the mass of the flaxseed powder. In some embodiments, the mass ratio of the flaxseed powder to the hot water may be (0.5 to 5): (30 to 40). In some embodiments, the amount of hot water used may be the amount of the kneading water used in the subsequent kneading step or a portion thereof.

[0053] Herein, after mixing the flaxseed powder and the hot water, the mixture is allowed to cool naturally, that is, the present invention does not include the step of maintaining the mixture at a certain temperature for a certain period of time. Herein, the cooling method can adopt any existing method, such as air bath cooling, preferably 10-40°C air bath cooling; the flaxseed powder hydrated liquid can also be placed at room temperature for cooling, preferably placed at 25°C for natural cooling. The flaxseed powder hydrated liquid can be cooled to a conventional dough kneading temperature, such as 0-20°C, 10-25°C or 20-35°C.

[0054] Herein, the wheat flour may be known wheat flour used for preparing various noodles, including commercially available all-purpose wheat flour and whole-wheat wheat flour.

[0055] Herein, in the mixture of flaxseed meal hydration liquid and wheat flour, the mass of flaxseed meal can be 0.5-5% of the mass of wheat flour, such as 1-5% or 1-3%. The amount of water in the mixture can be the amount of water required for conventional dough kneading. It should be understood that when the amount of water in the flaxseed meal hydration liquid is insufficient to complete dough kneading, an appropriate amount of water can be added during the dough kneading process.

[0056] The dough can be kneaded in a manner known in the art. For example, the dough can be kneaded in a dough mixer. When kneading the dough, the dough can be first stirred at a low speed for 1 to 5 minutes, and then stirred at a medium to high speed for 5 to 15 minutes until a uniform dough is obtained.

[0057] The inventors also unexpectedly discovered that if a specific high-fiber wheat flour is selected and subjected to a suitable low-temperature extrusion treatment, the enzyme activity of the resulting noodles can be effectively reduced without reducing the gluten content and the shelf life of the product can be extended.

[0058] Specifically, the specific high-fiber wheat flour of the present invention refers to wheat flour with a dietary fiber content of ≥8%, preferably high-fiber wheat flour rich in bran, germ, and endosperm.

[0059] The low temperature extrusion treatment described herein includes: extrusion treatment using pasteurization segmented temperature. The pasteurization temperature refers to a temperature similar to milk pasteurization, and the temperature does not exceed 100°C. In some embodiments, the extrusion segmentation temperature is controlled to be 30-55°C in the first segment, 55-75°C in the second segment, 75-85°C in the third segment, and 85-100°C in the fourth segment. Usually, the temperature of the latter segment is higher than the temperature of the previous segment. In some embodiments, the extrusion segmentation temperature is controlled to be 30-55°C in the first segment, 60-75°C in the second segment, 78-85°C in the third segment, and 88-100°C in the fourth segment. In some embodiments, the extrusion segmentation temperature is controlled to be 50±2°C in the first segment, 70±2°C in the second segment, 80±2°C in the third segment, and 96-100°C in the fourth segment. In some embodiments, the extrusion segmentation temperature is controlled to be in the range of 50°C-70°C-80°C-100°C. In some embodiments, the total extrusion time is controlled to be 1-3min, preferably 2-3min. In some embodiments, the screw speed is controlled at 2 to 5 Hz, preferably 2 to 3.5 Hz. Preferably, a shear-free screw is used.

[0060] In this article, the extrusion process can be carried out using any existing related equipment, such as a single / twin screw extruder, a screw conveyor extruder, etc.; the existing equipment can also be improved, such as removing the die head from the twin screw extruder, the screw without reverse shearing, and unidirectional propulsion.

[0061] In the raw materials for preparing noodles of the present invention, in addition to the flaxseed meal hydration liquid and wheat flour, edible alkali can also be added to make the noodles have an alkaline noodle flavor to meet the tastes of different groups of people. In some embodiments, edible alkali can be added when preparing the flaxseed meal hydration liquid, when mixing the flaxseed meal and hot water, and / or in the step of kneading the dough. For example, a part of the total amount of edible alkali required can be added when preparing the flaxseed meal hydration liquid, and the remaining amount of edible alkali can be added when kneading the dough, or all the edible alkali required can be added when preparing the flaxseed meal hydration liquid, or no edible alkali is added when preparing the flaxseed meal hydration liquid, but all the edible alkali required is added when kneading the dough. The amount of edible alkali can be a conventional addition amount in the art.

[0062] The present invention effectively solves the whiteness problem caused by adding flaxseed to prepare fresh noodles by controlling the addition method of flaxseed powder, so that the prepared high-fiber fresh wet noodles have higher whiteness and reduce the degree of browning. In addition, the method also obtains a smooth mouthfeel and a strong nutty flavor. Furthermore, by controlling the wheat flour raw material (preferably high-fiber wheat flour rich in bran, germ, and endosperm), and performing low-temperature extrusion treatment on the high-fiber wheat flour raw material while controlling the extrusion temperature, time, and shear force, it is possible to effectively reduce the enzyme activity without affecting the noodle operation, and to prepare fresh wet noodles rich in dietary fiber.

[0063] Therefore, in some embodiments, the present invention also provides a dough, which contains the hydrated flaxseed meal, wheat flour, water and optional edible alkali as described herein. Preferably, in the dough, the mass of the flaxseed meal is 0.5-5% of the mass of the wheat flour, preferably 1-3%. Preferably, the hydration treatment is the hydration treatment described in any one of the embodiments herein. Preferably, the wheat flour is the wheat flour described in any embodiment herein, more preferably wheat flour with a dietary fiber content of ≥8%; more preferably, the wheat flour with a dietary fiber content of ≥8% is a high-fiber wheat flour obtained by the low-temperature extrusion process described herein.

[0064] In some embodiments, the present invention further provides noodles, which are prepared by the method described in any embodiment of the present invention. In some embodiments, the initial whiteness L* of the noodles of the present invention is ≥70.00. In some embodiments, the ΔL of the noodles of the present invention is ≤12.50 after being placed at room temperature for 24 hours.

[0065] In some embodiments, the present invention also provides high-fiber wheat flour processed by low-temperature extrusion obtained by the method described herein. Compared with untreated high-fiber wheat flour or high-fiber wheat flour not processed by the method described herein, when preparing noodles, especially preparing noodles containing flaxseed powder, the enzyme activity of the obtained noodles is reduced while the gluten is not reduced, and the shelf life of the noodles is extended. In particular, when the flaxseed powder used is processed as described herein, the noodles also have the advantages of improved whiteness and delayed browning.

[0066] In some embodiments, the present invention also provides the use of the flaxseed meal hydration liquid described in any embodiment of the present invention in improving the whiteness of noodles containing flaxseed meal and slowing down the browning of the noodles, or in preparing noodles containing flaxseed meal with improved whiteness and delayed browning. The present invention also provides the use of high-fiber wheat flour treated by low-temperature extrusion and optional flaxseed meal hydration liquid in preparing noodles containing flaxseed meal to reduce the enzyme activity of the noodles, without reducing the gluten, and prolong the shelf life of the noodles. Preferably, the flaxseed meal hydration liquid and the high-fiber wheat flour treated by low-temperature extrusion are as described in any embodiment of the present invention.

[0067] Compared with the prior art, the present invention has the following positive effects:

[0068] 1. The fresh wet noodles produced by the present invention are rich in dietary fiber, bright yellow in color, smooth in taste, and rich in nutty flavor;

[0069] 2. The method for processing fresh wet noodle raw materials of the present invention is more conducive to the development of moderately processed wheat flour, and the use of the flour to produce noodles containing natural wheat dietary fiber solves the problem that fresh noodles prepared from wheat flour with high bran content will turn brown when left for a long time;

[0070] 3. The method for preparing fresh wet noodles of the present invention is more conducive to the addition of flaxseed powder, solving the problem that flaxseed powder reduces the whiteness of noodles, while improving the whiteness, reducing browning, and enhancing the nutty flavor;

[0071] 4. The fresh wet noodles produced by the present invention are rich in nutrition, novel in product quality and suitable for industrial production.

[0072] The present invention will be further described below in conjunction with specific examples. It should be understood that these examples are only used to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods in the following examples without specifying specific conditions are usually based on conventional conditions or the conditions recommended by the manufacturer. Unless otherwise stated, percentages and parts are calculated by weight.

[0073] Example 1

[0074] Bake raw flax seeds (October Rice Field) in an oven at 120°C for 15 min, turning 1-2 times in the middle until the seeds open, cool to room temperature, and grind in a grinder to obtain flax seed powder for later use.

[0075] Weigh 2% of the mass of flaxseed powder in the amount of wheat flour, add boiling water and 0.4% of the mass of edible alkali in the amount of flour, stir evenly, cool to room temperature, and obtain a flaxseed powder hydration liquid for use. The amount of hot water used is the amount of water required for kneading the dough (34% of the mass of flour).

[0076] Weigh high-fiber wheat flour with a dietary fiber content of ≥8% (from Yihai Kerry (Kunshan) Food Industry Co., Ltd., sampled from the flour pipe after the flour milling production line, dietary fiber 9.83%), add flaxseed powder hydration liquid, and stir with a dough mixer into uniform dough.

[0077] Adjust the roller distance of the noodle press to 2mm, fold the dough in half and press it into a sheet 6 times; adjust the roller distance of the noodle press to 1.0mm, fold the dough into half and press it into a sheet 4 times.

[0078] Use a 2 mm wide dough cutter to press the dough into 1.0 x 2 mm noodles.

[0079] The dried noodles are cut into pieces to obtain noodles.

[0080] Example 2

[0081] Bake the raw flax seeds in an oven at 120°C for 15 minutes, turning them over 1-2 times in the middle until the seeds open, cool to room temperature, and grind them in a grinder to obtain flax seed powder for later use.

[0082] Weigh 2% of the mass of flaxseed powder in the amount of wheat flour, add boiling water without adding edible alkali, stir evenly, cool to room temperature, and obtain flaxseed powder hydration liquid for use. The amount of hot water used is the amount of water required for kneading the dough.

[0083] Weigh high-fiber wheat flour with a dietary fiber content of ≥8% (from Yihai Kerry (Kunshan) Food Industry Co., Ltd., sampled from the flour pipe after the flour milling production line, dietary fiber 9.83%), add flaxseed powder hydration liquid, and stir with a dough mixer into uniform dough.

[0084] Adjust the roller distance of the noodle press to 2mm, fold the dough in half and press it into a sheet 6 times; adjust the roller distance of the noodle press to 1.0mm, fold the dough into half and press it into a sheet 4 times.

[0085] Use a 2 mm wide dough cutter to press the dough into 1.0 x 2 mm noodles.

[0086] The dried noodles are cut into pieces to obtain noodles.

[0087] Example 3

[0088] Same as Example 2, ordinary wheat flour (purchased from Jinlongyu multi-purpose wheat core wheat flour, with a dietary fiber content of 1.5%) was used to replace the high-fiber wheat flour.

[0089] Example 4

[0090] Same as in Example 2, the added amount of flaxseed powder is 0.5% of the mass of wheat flour.

[0091] Example 5

[0092] Same as in Example 1, the added amount of flaxseed powder is 5% of the mass of wheat flour.

[0093] Example 6

[0094] The same as Example 1, but the wheat flour is subjected to low temperature extrusion treatment and then mixed with the flaxseed powder hydration liquid and kneaded. The specific low temperature extrusion treatment process is: the extrusion segment temperature is controlled in the range of 50℃-70℃-80℃-100℃, a shear-free screw is used, the screw speed is controlled at 3HZ, and the extrusion time is 2min.

[0095] Comparative Example 1

[0096] Same as Example 1, but using water instead of the flaxseed meal hydrating liquid to knead the dough.

[0097] Comparative Example 2

[0098] Same as Example 1, but the roasted flaxseed meal was not hydrated but directly added to the wheat flour and then kneaded with water.

[0099] Comparative Example 3

[0100] Same as Example 1, but the flaxseed meal is hydrated with cold water before kneading.

[0101] Comparative Example 4

[0102] The same as Example 1, but the flaxseed powder is kept warm for 10 minutes when hydrated with boiling water, and then naturally cooled to room temperature, and the flaxseed powder hydration liquid is used to knead the dough.

[0103] Comparative Example 5

[0104] Same as in Example 1, the added amount of flaxseed powder was 0.2%.

[0105] Comparative Example 6

[0106] Same as in Example 2, the added amount of flaxseed powder was 7%.

[0107] Comparative Example 17

[0108] Similar to Example 3, the flaxseed meal was not hydrated but directly mixed into common wheat flour (purchased from Jinlongyu Multipurpose Wheat Core Wheat Flour, with a dietary fiber content of 1.5%) and then kneaded with water.

[0109] Example 7

[0110] Bake the raw flax seeds in an oven at 120°C for 15 minutes, turning them over 1-2 times in the middle until the seeds open, cool to room temperature, and grind them in a grinder to obtain flax seed powder for later use.

[0111] Weigh 2% of the mass of flaxseed powder in the amount of wheat flour, add boiling water without adding edible alkali, stir evenly, cool to room temperature, and obtain flaxseed powder hydration liquid for use. The amount of hot water used is 60% of the amount of water required for kneading the dough.

[0112] Weigh high-fiber wheat flour with a dietary fiber content ≥ 8% (from Yihai Kerry (Kunshan) Food Industry Co., Ltd., sampled from the flour pipe after the flour milling production line, dietary fiber 9.83%), add flaxseed powder hydration liquid, add the remaining 40% of the water required for kneading with drinking water, and stir with a dough mixer to form uniform dough.

[0113] Adjust the roller distance of the noodle press to 2mm, fold the dough in half and press it into a sheet 6 times; adjust the roller distance of the noodle press to 1.0mm, fold the dough into half and press it into a sheet 4 times.

[0114] Use a 2 mm wide dough cutter to press the dough into 1.0 x 2 mm noodles.

[0115] The dried noodles are cut into pieces to obtain noodles.

[0116] Test Example 1

[0117] The color, flavor and preference of the noodles obtained in Examples 1 to 7 and Comparative Examples 1 to 6 were tested using the following method.

[0118] (1) Color measurement

[0119] Before the noodles are formed, a portion of the noodles is reserved and the brightness value L, redness value a*, and yellowness value b* of the noodles are measured at room temperature using a handheld colorimeter. The degree of browning is represented by △L (initial brightness L0 minus brightness L24 after 24 hours).

[0120] (2) Flavor evaluation

[0121] Six professional noodle makers were organized to smell and evaluate the flavor of the noodles after refrigeration and before cooking. After a certain proportion of water was boiled, the noodles were added and steamed for 4 minutes, and then passed through a certain proportion of cold water for 1 minute, and the flavor was evaluated again.

[0122] (3) Preference Evaluation

[0123] After the dough sheets and noodles were placed at room temperature for 24 hours or refrigerated for 5 days, 6 professional noodle workers were organized to evaluate and score the appearance. The scoring was based on a 9-point scale (9-point pleasure scale, 1-very annoying, 2-very annoying, 3-annoying, 4-somewhat annoying, 5-acceptable, 6-somewhat liking, 7-liking, 8-very liking, 9-very liking). The blank control group was scored as 5 points. The higher the score, the higher the appearance improvement and acceptance.

[0124] The results are shown in Table 1 below.

[0125] Table 1

[0126]

[0127]

[0128] The results show that the initial white brightness of the fresh wet noodles of the present invention is significantly higher than that of the comparative example, and the browning degree at room temperature for 24 hours is significantly lower than that of the comparative example, and the fresh wet noodles of the present invention are more popular with consumers.

[0129] Examples 8 to 10 and Comparative Examples 7 to 16

[0130] On the basis of Example 6, the extrusion processing method of wheat flour was changed. The specific processing method is shown in Table 2:

[0131] Table 2

[0132]

[0133]

[0134] Figure 1 The photographs taken after some embodiments and comparative examples were placed at room temperature for 24 hours are shown, showing that the whiteness of the dough sheet of the present invention is higher than that of the corresponding comparative examples.

[0135] Figure 2 The initial color and the color after being placed at room temperature for 24 hours of the noodles of Example 7 and Comparative Examples 7, 14 and 15 are shown. The results show that the browning degree of Example 7 at room temperature for 24 hours is significantly lower than that of the comparative examples at room temperature for 24 hours.

[0136] Figure 3 The initial color (0h) and the color after being placed at room temperature for 24h of the dough of some embodiments and comparative examples are shown. The results show that the browning degree of the embodiments at room temperature for 24h is significantly lower than that of the comparative examples at room temperature for 24h.

[0137] Test Example 2

[0138] The residual enzyme activity U of lipoxygenase in wheat flour in Examples 8 to 10 and Comparative Examples 7 to 16 was determined by oleic acid substrate-spectrophotometry, and the enzyme activity reduction rate was calculated by calculating the ratio before and after treatment (the enzyme activity reduction rate of Comparative Examples 8 to 16 is compared with Comparative Example 7, and the enzyme activity reduction rate of Examples 8 to 10 is compared with Example 1). The method described in Test Example 1 was used to test the degree of browning.

[0139] The results are shown in Table 3 below.

[0140] Table 3

[0141]

[0142]

[0143] The results in Table 3 show that Examples 8 to 11 were treated in an oven for heat preservation, resulting in a low moisture content in the wheat flour, which affected subsequent operations. The screw speeds of Examples 12 and 13 were too high, resulting in insufficient reduction in enzyme activity and a high degree of browning. The temperatures of the second and third sections of Example 14 were the same, resulting in a slightly higher degree of browning and an uneven dough. The temperature of the fourth section of Example 15 was too high, resulting in an uneven dough. The temperatures of the four sections of Example 16 were the same, resulting in insufficient reduction in enzyme activity, a high degree of browning, and a more sticky dough.

[0144] In Examples 8 to 10, the wheat flour is processed by extrusion, which effectively reduces the enzyme activity without reducing the gluten compared to Example 1, and the dough is soft and elastic, and does not feel sticky, and the dough has good workability.

Claims

1. A method for preparing noodles containing flax seeds, characterized in that: The method comprises the steps of providing flaxseed powder hydration liquid, mixing the flaxseed powder hydration liquid with wheat flour, kneading the flour and preparing noodles.

2. The method according to claim 1, characterized in that Mixing flaxseed powder with hot water above 90° C., stirring evenly and cooling to room temperature to obtain the flaxseed powder hydrate solution; Preferably, the flaxseed powder is roasted flaxseed powder; preferably, raw flaxseed is roasted until the seeds open, cooled to room temperature and then crushed to obtain the roasted flaxseed powder; preferably, raw flaxseed is roasted at 100-130° C. until the seeds open, then cooled to room temperature and crushed to obtain the flaxseed powder, and the preferred roasting time is 5-20 minutes; Preferably, the mass of the hot water is 2 to 80 times, such as 5 to 80 times or 10 to 50 times, the mass of the flaxseed powder; preferably, the mass ratio of the flaxseed powder to the hot water is (0.5 to 5): (30 to 40); preferably, the amount of the hot water is the amount of the kneading water used in the kneading step; Preferably, after mixing the flaxseed powder and the hot water, the resulting mixture is allowed to cool naturally to the kneading temperature.

3. The method according to claim 1 or 2, characterized in that In the mixture of the flaxseed powder hydrate and the wheat flour, the mass of the flaxseed powder is 0.5-5% of the mass of the wheat flour, such as 1-5% or 1-3%.

4. The method according to any one of claims 1 to 3, characterized in that The wheat flour is high-fiber wheat flour with a dietary fiber content of ≥8%, preferably high-fiber wheat flour rich in bran, germ and endosperm.

5. The method according to claim 4, characterized in that The method further comprises the step of subjecting the high-fiber wheat flour to low-temperature extrusion treatment; Preferably, the low-temperature extrusion treatment includes: extrusion treatment using pasteurization segmented temperature; preferably, the segmented temperature is controlled to be 30-55°C for the first segment, 55-75°C for the second segment, 75-85°C for the third segment, and 85-100°C for the fourth segment, and the temperature of the latter segment is higher than that of the former segment; preferably, the segmented temperature is controlled to be 30-55°C for the first segment, 60-75°C for the second segment, 78-85°C for the third segment, and 88-100°C for the fourth segment; preferably, the extrusion segmented temperature is controlled to be 50±2°C for the first segment, 70±2°C for the second segment, 80±2°C for the third segment, and 96-100°C for the fourth segment; Preferably, the total extrusion time of the low-temperature extrusion treatment is controlled to be 1 to 3 minutes, preferably 2 to 3 minutes; Preferably, during the low-temperature extrusion process, the screw speed is controlled at 2 to 5 Hz, preferably 2 to 3.5 Hz; Preferably, extrusion is performed using a shear-free screw.

6. The method according to any one of claims 1 to 5, characterized in that The noodles also contain edible alkali; preferably, edible alkali is added when preparing the flaxseed powder hydration liquid, when mixing the flaxseed powder and hot water, and / or in the step of kneading the noodles.

7. A dough, characterized in that: The dough contains hydrated flaxseed meal, wheat flour, water and optional edible alkali; Preferably, in the dough, the mass of flaxseed powder is 0.5-5% of the mass of wheat flour, preferably 1-3%; Preferably, the hydration treatment comprises: mixing flaxseed powder with hot water above 90° C., stirring evenly and then cooling to room temperature to obtain the flaxseed powder hydration liquid; preferably, the flaxseed powder is roasted flaxseed powder; preferably, raw flaxseed is roasted until it opens, cooled to room temperature and then crushed to obtain the roasted flaxseed powder; preferably, raw flaxseed is roasted at 100-130° C. until the seeds open, then cooled to room temperature and crushed to obtain flaxseed powder, and the preferred roasting time is 5-20 minutes; preferably, the mass of hot water is 2-80 times the mass of flaxseed powder, such as 5-80 times or 10-50 times; preferably, the mass ratio of flaxseed powder to hot water is (0.5-5):(30-40); preferably, the amount of hot water is the amount of kneading water used in the kneading step; preferably, after mixing the flaxseed powder and hot water, the resulting mixture is naturally cooled to the kneading temperature; Preferably, the wheat flour is wheat flour with a dietary fiber content of ≥8%; more preferably, the wheat flour with a dietary fiber content of ≥8% is high-fiber wheat flour obtained by low-temperature extrusion processing, preferably the low-temperature extrusion processing according to claim 5; Preferably, the dough is the dough prepared by implementing the method according to any one of claims 1 to 6.

8. Noodles prepared by the method according to any one of claims 1 to 6, or prepared by the dough according to claim 7; preferably, the initial whiteness L* of the noodles is ≥70.00; preferably, ΔL of the noodles after being left at room temperature for 24 hours is ≤12.

50.

9. A method for low-temperature extrusion treatment of high-fiber wheat flour, for reducing the enzyme activity of noodles containing flaxseed powder prepared using the treated high-fiber wheat flour, while not reducing gluten and extending the shelf life of the noodles, characterized in that: The method comprises the step of subjecting the high-fiber wheat flour to low-temperature extrusion treatment; wherein the low-temperature extrusion treatment comprises: extrusion treatment using a pasteurized segmented temperature; wherein the segmented temperature is controlled to be 30-55°C for the first segment, 55-75°C for the second segment, 75-85°C for the third segment, and 85-100°C for the fourth segment, and the temperature of the latter segment is higher than the temperature of the former segment; wherein in the low-temperature extrusion treatment, the screw speed is controlled to be 2-5 Hz; Preferably, the segmented temperature is controlled to be 30-55°C in the first segment, 60-75°C in the second segment, 78-85°C in the third segment, and 88-100°C in the fourth segment; preferably, the extrusion segmented temperature is controlled to be 50±2°C in the first segment, 70±2°C in the second segment, 80±2°C in the third segment, and 96-100°C in the fourth segment; Preferably, the total extrusion time of the low-temperature extrusion treatment is controlled to be 1 to 3 minutes, preferably 2 to 3 minutes; Preferably, during the low-temperature extrusion process, the screw speed is controlled at 2 to 3.5 Hz; Preferably, extrusion is performed using a shear-free screw; Preferably, the high-fiber wheat flour is high-fiber wheat flour with a dietary fiber content ≥ 8%; more preferably, the wheat flour with a dietary fiber content ≥ 8% is high-fiber wheat flour obtained by low-temperature extrusion processing, preferably the low-temperature extrusion processing according to claim 5. 10.Selected from the following applications: (1) Application of flaxseed meal hydrate liquid in improving the whiteness of noodles containing flaxseed meal and slowing down the browning of the noodles; (2) Application of flaxseed powder hydrate in the preparation of noodles containing flaxseed powder with improved whiteness and delayed browning; (3) Use of a low-temperature extruded high-fiber wheat flour and an optional flaxseed powder hydrate in the preparation of flaxseed powder-containing noodles to reduce the enzyme activity of the noodles without reducing gluten and to extend the shelf life of the noodles; Preferably, the flaxseed powder hydrated liquid is prepared as described in claim 2; Preferably, the high-fiber wheat flour processed by low-temperature extrusion is prepared by the method described in claim 9.

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