Preparation method of black five-cereal rolled dough wrappers

Abstract

The invention is suitable for the technical field of food processing, and provides a preparation method of black five-cereal rolled dough wrappers, which is prepared by blending black sesame powder, black rice powder, black bean powder, buckwheat powder, black corn powder and bamboo charcoal powder into the rolled dough wrappers. The pre-fermented flour paste provides a gluten structure, the wheat starch increases the gluten degree, the various coarse cereal powder and the bamboo charcoal powder endow unique taste, flavor and nutrition, and the bamboo charcoal powder also enables the wrapper to have a black appearance and prolongs the shelf life. The preparation method comprises the following steps: preparing pre-fermented flour paste, preparing fermented flour paste, preparing black rolled dough wrappers, sterilizing, packaging and the like. The product is rich in nutrition, unique in taste and innovative in appearance, and meets the double pursuits of modern consumers on health and delicious food.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and more specifically, it relates to a method for preparing black five-grain rolled noodles Background Art

[0002] As a traditional Chinese special snack, rolled noodles are deeply loved by consumers. However, traditional rolled noodles usually use single wheat flour as the main raw material, and the nutritional components are relatively single, leaving room for improvement in terms of nutritional richness, health attributes, and appearance innovation. With the increasing attention of people to healthy diet, developing rolled noodle products rich in various nutritional elements and with innovative appearance has become a new market demand. Summary of the Invention

[0003] Aiming at the deficiencies of the existing technology, the purpose of the present invention is to provide a method for preparing black five-grain rolled noodles. This method incorporates various black grain flours and bamboo charcoal powder into the production of rolled noodles, significantly improving the nutritional value and appearance innovation of the product while retaining the taste and flavor of traditional rolled noodles, meeting the dual pursuit of modern consumers for health and delicious food.

[0004] To solve the above technical problems, the present invention is achieved through the following technical solutions:

[0005] The black five-grain noodle skin of the present invention, calculated by weight percentage, consists of the following components:

[0006] Pre-fermented noodle slurry: 85.71%;

[0007] Wheat starch: 7.14%;

[0008] Black sesame powder: 1.43% - 2.86%;

[0009] Black rice powder: 1.43% - 2.86%;

[0010] Black bean powder: 0.71% - 2.14%;

[0011] Buckwheat flour: 0.71% - 2.14%;

[0012] Black corn flour: 0.71% - 1.43%;

[0013] Bamboo charcoal powder: 0.36% - 0.71%.

[0014] Pre-fermented noodle slurry: As the main component of the noodle skin, it provides a basic gluten network structure, endows the rolled noodles with good elasticity and toughness, and is the key to forming the unique taste of the noodle skin.

[0015] Wheat starch: Increases the gluten strength and transparency of the noodle skin, makes the rolled noodles smoother and more chewy, and at the same time improves the texture and appearance of the noodle skin.

[0016] Black sesame powder: Rich in unsaturated fatty acids, vitamin E, calcium, iron and other nutrients, it not only adds a unique sesame aroma to the dough sheet, but also supplements a variety of nutrients required by the human body, and has the effects of nourishing the liver and kidney, benefiting blood and moistening the intestine, etc.

[0017] Black rice powder: Contains rich dietary fiber, B vitamins and minerals, helps promote intestinal peristalsis, improves digestive function, and provides a delicate texture and rich nutrition for the dough sheet.

[0018] Black bean powder: Rich in protein, isoflavones, vitamin B group and other nutrients, has the functions of antioxidant, reducing cholesterol, enhancing immunity, etc., making the dough sheet more nutritious.

[0019] Buckwheat flour: Low GI value, high dietary fiber, helps control blood sugar and blood lipids, increases the satiety of the dough sheet, and is suitable for people pursuing a healthy diet.

[0020] Black corn flour: Rich in antioxidants, dietary fiber and various vitamins, can enhance the antioxidant capacity of the dough sheet, delay aging, and at the same time endow the dough sheet with a unique color and texture.

[0021] Bamboo charcoal powder: Has a porous structure, can adsorb excess water and oil in the dough sheet, making the dough sheet more firm and elastic; at the same time, bamboo charcoal powder has certain antibacterial ability, which can extend the shelf life of the dough sheet; in addition, its characteristic of turning black when encountering water makes the dough sheet present a unique black appearance, increasing the attractiveness of the product.

[0022] The present invention is a preparation method of a black five-grain rolled dough sheet, comprising the following steps:

[0023] Preparation of pre-fermented slurry: Mix wheat flour and water in a certain ratio (such as wheat flour: water = 1: 0.8 - 1), knead into a dough and let it rise naturally for 2 - 4 hours; after the rising is over, obtain starch slurry through the kneading and washing process, let the starch slurry stand and precipitate for 6 - 8 hours, pour off the upper clear water to obtain the unfermented slurry; place the unfermented slurry at a suitable temperature (such as 25 - 30 °C) and let it ferment naturally for 12 - 24 hours to obtain the pre-fermented slurry;

[0024] Preparation of fermented slurry: According to the above formula ratio, sequentially add the pre-fermented slurry, wheat starch, black sesame powder, black rice powder, black bean powder, buckwheat flour, black corn flour and bamboo charcoal powder into a stirring container; use a stirrer to mix the components evenly, control the stirring speed at 100 - 150 rpm, and the stirring time is 10 - 15 min to form a mixed slurry; place the mixed slurry in a fermentation box, and let it ferment naturally for 4 - 6 hours under suitable temperature (such as 30 - 35 °C) and humidity (such as 70% - 80%) conditions to obtain the fermented slurry;

[0025] Preparation of black rolled noodles: Pour the fermented noodle slurry into a pot, turn on medium-low heat, and continuously stir with a stirring rod until the noodle slurry matures. The stirring speed can be adjusted appropriately according to the thickness of the noodle slurry, generally controlled at 80 - 120 revolutions per minute, and the heating time is about 15 - 20 minutes until the noodle slurry becomes thick and elastic; Take out the mature noodle slurry and knead it into a long strip on the operating table; Use a noodle press to roll the long strip of noodle into a sheet. During the rolling process, a little dry flour can be sprinkled appropriately as needed to prevent the noodles from sticking together; Evenly apply a layer of rapeseed oil on the surface of the rolled noodle sheet to make the noodles softer and less likely to stick together; Cut and fold the noodle sheet coated with rapeseed oil into the specified specifications to form black rolled noodles;

[0026] Sterilization and packaging of black rolled noodles: Put the prepared black rolled noodles into a food-grade packaging bag and seal the bag mouth; Use the high-temperature sterilization method to sterilize the packaged black rolled noodles. The sterilization temperature is 121°C and the sterilization time is 15 - 20 minutes; After sterilization, cool the black rolled noodles to room temperature to obtain the finished product.

[0027] As a preferred technical solution of the present invention, when kneading and washing the starch slurry, first add clear water to the dough to submerge the dough, and continuously knead and wash the dough for 20 minutes. After kneading and washing, gluten and starch slurry are obtained. The kneading and washing process is repeated 8 - 10 times until the gluten and starch are fully separated.

[0028] As a preferred technical solution of the present invention, the rotation speed of the fermented noodle slurry stirrer is controlled at 100 - 150 revolutions per minute and stirred for 10 - 15 minutes.

[0029] As a preferred technical solution of the present invention, when heating the fermented noodle slurry, use medium-low heat to control the heating temperature at 105°C - 110°C, and continuously stir at a speed of 80 - 120 revolutions per minute. The heating and stirring time is controlled at 15 - 20 minutes to avoid over-ripening of the noodle slurry.

[0030] As a preferred technical solution of the present invention, the thickness of the rolled noodle sheet is controlled at 1.3 mm - 1.5 mm, the width is controlled at 18 mm - 20 mm, and the length is controlled at 46 mm - 50 mm.

[0031] As a preferred technical solution of the present invention, the dry flour is evenly sprinkled on both sides of the rolled noodle, and the rapeseed oil needs to be evenly applied on both surfaces of the rolled noodle sheet.

[0032] As a preferred technical solution of the present invention, when kneading the mature noodle slurry into a long strip, the kneading time is controlled at 5 - 8 minutes.

[0033] The advantages of the present invention are:

[0034] 1. The present invention combines the nutritional components of five black grains, namely black sesame, black rice, black soybean, rye, and black corn, as well as bamboo charcoal powder, and is rich in various nutrients such as protein, dietary fiber, vitamins, and minerals, providing consumers with more comprehensive nutritional supplementation.

[0035] 2. The addition of various cereal flours and bamboo charcoal powder in the present invention endows the rolled noodles with a unique taste and flavor, having both the chewiness of traditional rolled noodles, the sweetness of miscellaneous grains, and the freshness of bamboo charcoal powder.

[0036] 3. In the present invention, the bamboo charcoal powder makes the rolled noodles present a unique black appearance, different from the white color of traditional rolled noodles, increasing the visual attractiveness of the product and meeting the consumers' demand for food appearance innovation. At the same time, the antibacterial effect of bamboo charcoal powder helps to extend the shelf life of the rolled noodles, reduce the risk of microbial contamination, and ensure the quality and safety of the product. Detailed implementation manners

[0037] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with multiple embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without making creative efforts belong to the scope of protection of the present invention.

[0038] Bamboo charcoal powder plays a crucial role in the present invention. It is extracted from bamboo charcoal and has unique physical and chemical properties. Adding it to the noodles brings many benefits. The bamboo charcoal powder used in the present invention is commercially available edible bamboo charcoal powder.

[0039] Enhance adsorption capacity: Bamboo charcoal powder has a porous structure, which can adsorb excess water and oil in the noodles, making the noodles more firm and more resilient.

[0040] Adjust humidity: Bamboo charcoal powder can adjust the humidity of the noodles, prevent the noodles from being too dry or too wet during processing or storage, and thus maintain the taste and flavor of the noodles.

[0041] Antibacterial effect: Bamboo charcoal powder has certain antibacterial ability, which can extend the shelf life of the noodles and reduce the risk of microbial contamination.

[0042] Coloring effect: Bamboo charcoal powder turns black when it meets water. Therefore, only a small amount needs to be added to make the noodles present a unique black appearance, increasing the attractiveness of the product.

[0043] In addition, the addition of bamboo charcoal powder makes the noodles more firm and elastic, with a better taste; bamboo charcoal powder is rich in minerals such as calcium and potassium, and these components can supplement the nutrients required by the skin, which is beneficial to both the noodles and the health of the consumers; the black appearance makes the rolled noodles more unique, meeting the modern people's demand for food appearance innovation.

[0044] A preparation method of black five-grain rolled noodle sheets includes the following steps:

[0045] S1. Preparation of pre-fermented slurry: Mix wheat flour and water in a certain ratio (such as wheat flour: water = 1: 0.8 - 1), knead into a dough and let it proof naturally for 2 - 4 hours; after the proofing is over, obtain the starch slurry through the kneading and washing process, let the starch slurry stand and precipitate for 6 - 8 hours, pour off the upper clear water to obtain the non-fermented slurry; place the non-fermented slurry at a suitable temperature (such as 25 - 30 °C) and let it ferment naturally for 12 - 24 hours to obtain the pre-fermented slurry;

[0046] S2. Preparation of fermented slurry: According to the above formula ratio, add the pre-fermented slurry, wheat starch, black sesame powder, black rice powder, black bean powder, buckwheat powder, black corn powder and bamboo charcoal powder into the stirring container in turn; use a stirrer to mix all the components evenly, control the stirring speed at 100 - 150 revolutions / min, and the stirring time is 10 - 15 min to form a mixed slurry; place the mixed slurry in a fermentation box and ferment naturally for 4 - 6 hours under suitable temperature (such as 30 - 35 °C) and humidity (such as 70% - 80%) conditions to obtain the fermented slurry;

[0047] S3. Preparation of black rolled noodle sheets: Pour the fermented slurry into a pot, turn on medium and low heat, and continuously stir and heat with a stirring rod until the slurry is mature. The stirring speed can be adjusted appropriately according to the thickness of the slurry, generally controlled at 80 - 120 revolutions / min, and the heating time is about 15 - 20 min until the slurry becomes thick and elastic; take out the mature slurry and knead it into a long strip on the operating table; use a noodle press to roll the long strip of noodle sheet into a sheet. A little dry flour can be sprinkled appropriately during the rolling process to prevent the noodle sheets from sticking; evenly apply a layer of rapeseed oil on the surface of the rolled noodle sheet to make the noodle sheet softer and not easy to stick; cut and fold the noodle sheet coated with rapeseed oil into the specified specifications to form black rolled noodle sheets;

[0048] S4. Sterilization and packaging of black rolled noodle sheets: Put the prepared black rolled noodle sheets into a food-grade packaging bag and seal the bag mouth; use the high-temperature sterilization method to sterilize the packaged black rolled noodle sheets, the sterilization temperature is 121 °C, and the sterilization time is 15 - 20 min; after sterilization, cool the black rolled noodle sheets to room temperature to obtain the finished product.

[0049] Example 1:

[0050] Raw material formula: 1000 g of wheat flour, 800 g of water, 100 g of wheat starch, 20 g of black sesame powder, 20 g of black rice powder, 10 g of black bean powder, 10 g of buckwheat powder, 10 g of black corn powder, 5 g of bamboo charcoal powder, appropriate amount of rapeseed oil.

[0051] Preparation steps: Obtain the pre-fermented dough slurry according to the above-mentioned pre-fermentation dough slurry preparation method; add each raw material according to the formula into a stirring container, stir at 120 revolutions per minute for 12 minutes, and ferment at 32°C and 75% humidity for 5 hours; heat the fermented dough slurry over low heat for 18 minutes until mature, knead it into a long strip, roll it into a sheet and apply rapeseed oil, cut and fold; pack and seal, sterilize at 121°C for 18 minutes, and cool to obtain the finished product.

[0052] Example 2:

[0053] Raw material formula: 1000 g of wheat flour, 900 g of water, 100 g of wheat starch, 25 g of black sesame powder, 25 g of black rice powder, 15 g of black bean powder, 15 g of buckwheat flour, 12 g of black corn flour, 6 g of bamboo charcoal powder, appropriate amount of rapeseed oil.

[0054] Preparation steps: Obtain the pre-fermented dough slurry according to the pre-fermentation dough slurry preparation method; add each raw material according to the formula into a stirring container, stir at 100 revolutions per minute for 15 minutes, and ferment at 30°C and 80% humidity for 6 hours; heat the fermented dough slurry over low heat for 20 minutes until mature, knead it into a long strip, roll it into a sheet and apply rapeseed oil, cut and fold; pack and seal, sterilize at 121°C for 20 minutes, and cool to obtain the finished product.

[0055] Example 3:

[0056] Raw material formula: 1000 g of wheat flour, 850 g of water, 100 g of wheat starch, 18 g of black sesame powder, 18 g of black rice powder, 8 g of black bean powder, 8 g of buckwheat flour, 8 g of black corn flour, 4 g of bamboo charcoal powder, appropriate amount of rapeseed oil.

[0057] Preparation steps: Obtain the pre-fermented dough slurry according to the pre-fermentation dough slurry preparation method; add each raw material according to the formula into a stirring container, stir at 150 revolutions per minute for 10 minutes, and ferment at 35°C and 70% humidity for 4 hours; heat the fermented dough slurry over low heat for 15 minutes until mature, knead it into a long strip, roll it into a sheet and apply rapeseed oil, cut and fold; pack and seal, sterilize at 121°C for 15 minutes, and cool to obtain the finished product.

[0058] Comparative example 1:

[0059] Raw material formula: 1000 g of wheat flour, 800 g of water, 100 g of wheat starch, 35 g of black sesame powder, 0 g of black rice powder, 0 g of black bean powder, 0 g of buckwheat flour, 0 g of black corn flour, 0 g of bamboo charcoal powder, appropriate amount of rapeseed oil.

[0060] Preparation steps: The same as in Example 1.

[0061] Difference: Only black sesame powder is added in this comparative example, and no other five types of black miscellaneous grain powders are added.

[0062] Comparative example 2:

[0063] Raw material formula: 1000 g of wheat flour, 800 g of water, 100 g of wheat starch, 0 g of black sesame powder, 35 g of black rice powder, 0 g of black bean powder, 0 g of buckwheat flour, 0 g of black corn flour, 0 g of bamboo charcoal powder, and an appropriate amount of rapeseed oil.

[0064] Preparation steps: The same as in Example 1.

[0065] Difference: In this comparative example, only black rice powder was added, and no other five types of black miscellaneous grain powders were added.

[0066] Comparative Example 3:

[0067] Raw material formula: 1000 g of wheat flour, 800 g of water, 100 g of wheat starch, 0 g of black sesame powder, 0 g of black rice powder, 35 g of black bean powder, 0 g of buckwheat flour, 0 g of black corn flour, 0 g of bamboo charcoal powder, and an appropriate amount of rapeseed oil.

[0068] Preparation steps: The same as in Example 1.

[0069] Difference: In this comparative example, only black bean powder was added, and no other five types of black miscellaneous grain powders were added.

[0070] Comparative Example 4:

[0071] Raw material formula: 1000 g of wheat flour, 800 g of water, 100 g of wheat starch, 20 g of black sesame powder, 20 g of black rice powder, 10 g of black bean powder, 10 g of buckwheat flour, 10 g of black corn flour, 0 g of bamboo charcoal powder, and an appropriate amount of rapeseed oil.

[0072] Preparation steps: The same as in Example 1.

[0073] Difference and effect analysis: In this comparative example, no bamboo charcoal powder was added.

[0074] The rolled wheat noodles made from the five types of black miscellaneous grains prepared in Examples 1, 2, and 3 have a rich taste. They have the chewy texture of wheat flour and the unique flavors of the five types of black miscellaneous grains. The mellow aroma of black sesame, the softness of black rice, the bean fragrance of black beans, the wheat fragrance of rye, and the sweetness of black corn are integrated with each other, and the taste levels are distinct. In contrast, in Comparative Examples 1, 2, 3, and 4, since only one type of five - type black miscellaneous grain powder was added, the taste is relatively single and lacks the rich taste of the interweaving of multiple miscellaneous grain flavors.

[0075] By reasonably matching the types and proportions of the five types of black miscellaneous grain powders and optimizing the preparation process in Examples 1, 2, and 3, the rolled wheat noodles prepared have a firm and elastic texture and are not easily broken. In contrast, in Comparative Examples 1, 2, 3, and 4, due to the single type of miscellaneous grain powder, the texture is slightly inferior compared with that of the examples. For example, in Comparative Example 1 where only black sesame powder was added, the elasticity of the rolled wheat noodles is relatively poor.

[0076] Examples 1, 2, and 3 added a variety of black 5 - type miscellaneous grain flours, which are rich in various nutrients such as protein, dietary fiber, vitamins, and minerals, and have higher nutritional value. In contrast, Comparative Examples 1, 2, 3, and 4 only added one type of black 5 - type miscellaneous grain flour, and the nutritional components are relatively single.

[0077] Examples 1, 2, and 3 added a variety of black 5 - type miscellaneous grain flours, which are rich in various nutrients such as protein, dietary fiber, vitamins, and minerals, and have higher nutritional value. In contrast, in Comparative Examples 1, 2, 3, and 4, due to the single type or unbalanced proportion of the miscellaneous grain flours, the nutritional components are relatively single. In Comparative Example 4, no bamboo charcoal powder was added, lacking the nutritional components such as minerals contained in the bamboo charcoal powder, and the nutritional value decreased slightly.

[0078] The above are only specific embodiments of the present invention, but the technical features of the present invention are not limited thereto. Any simple changes, equivalent replacements, or modifications made based on the present invention to solve basically the same technical problems and achieve basically the same technical effects are all covered by the protection scope of the present invention.

Claims

1. A preparation method of black five-grain rolled skin, characterized in that, It includes the following steps: S1. Preparation of pre-fermented batter: S11. Mix wheat flour and water in a mass ratio of 1:0.8 - 1, knead into a dough, and let it proof naturally for 2 - 4 hours; S123. After the proofing ends, obtain starch slurry through kneading and washing. Let the starch slurry stand and precipitate for 6 - 8 hours, pour off the upper clear water to obtain unfermented batter; S13. Then place the unfermented batter at 25 - 30 °C and let it ferment naturally for 12 - 24 hours to obtain pre-fermented batter; S2. Preparation of fermented batter: S21. By mass percentage, add 85.71% of the pre-fermented batter, 7.14% of wheat starch, 1.43% - 2.86% of black sesame powder, 1.43% - 2.86% of black rice powder, 0.71% - 2.14% of black bean powder, 0.71% - 2.14% of buckwheat flour, 0.71% - 1.43% of black corn flour, and 0.36% - 0.71% of bamboo charcoal powder into the mixing container in sequence, and use a stirrer to stir to form a mixed batter; S22. Place the mixed batter in a fermentation box and ferment naturally for 4 - 6 hours under the conditions of 30 - 35 °C and 70% - 80% humidity to obtain fermented batter; S3. Preparation of black rolled dough sheets: S31. Pour the fermented batter into a pot, turn on medium - low heat, and continuously stir and heat with a stirring rod until the batter is mature; S32. Take out the mature batter, place it on the operating table and knead it into a long strip; use a dough sheeter to roll the long - strip dough into a sheet, and sprinkle a little dry flour as needed during the rolling process; S33. Evenly apply a layer of rapeseed oil on the surface of the rolled - out dough sheet; S3. Cut and fold the dough sheet with rapeseed oil applied into the specified specifications to form black rolled dough sheets; S4. Sterilization and packaging of black rolled dough sheets.

2. The preparation method of a kind of black five-grain rolled noodle sheets according to claim 1, characterized in that, When kneading and washing the starch slurry, first add clear water to the dough to submerge the dough, and continuously knead and wash the dough for 20 min. After the kneading and washing ends, obtain gluten and starch slurry. The kneading and washing process is repeated 8 - 10 times until the gluten and starch are fully separated.

3. The preparation method of a kind of black five-grain rolled skin according to claim 1, characterized in that, The rotation speed of the stirrer for the fermented batter is controlled at 100 - 150 revolutions per minute, and stir for 10 - 15 min.

4. The preparation method of a kind of black five-grain rolled gluten according to claim 1, characterized in that, When heating the fermented batter, use medium - low heat to control the heating temperature at 105 °C - 110 °C, and continuously stir at a speed of 80 - 120 revolutions per minute. The heating and stirring time is controlled at 15 - 20 min to avoid over - ripening of the batter.

5. The preparation method of a kind of black five - category miscellaneous - grain rolled skin according to claim 1, characterized in that, The thickness of the rolled - out sheet of dough is controlled at 1.3 mm - 1.5 mm, the width is controlled at 18 mm - 20 mm, and the length is controlled at 46 mm - 50 mm.

6. The preparation method of a kind of black five-grain rolled skin according to claim 1, characterized in that, The dry flour is evenly sprinkled on both sides of the rolled - out dough sheet, and the rapeseed oil needs to be evenly applied on both surfaces of the rolled - out dough sheet.

7. The preparation method of a kind of black five-grain rolled skin according to claim 1, characterized in that, When kneading the mature batter into a long strip, the kneading time is controlled at 5 - 8 min.

8. The preparation method of a kind of black five-grain rolled skin according to claim 1, characterized in that The sterilization and packaging of the black rolled dough sheets include the following steps: S41. Put the prepared black rolled dough sheets into a food - grade packaging bag and seal the bag mouth; S42. Adopt the high - temperature sterilization method and sterilize at 121 °C for 15 - 20 min; S43. After sterilization is completed, cool the black rolled dough sheets to room temperature to obtain the finished product.

9. The preparation method of a kind of black five-grain rolled skin according to claim 8, characterized in that, When cooling the black rolled dough sheets, use natural cooling or air cooling methods.