Application of refined flour in improving texture characteristics and / or sensory quality of cooked flour products and preparation method of cooked flour products

Abstract

The invention relates to the field of food processing, and discloses an application of refined flour in improving texture characteristics and / or sensory quality of boiled flour products and a preparation method of the boiled flour products, and the refined flour has a grain / alcohol ratio of 0.65-1, an expansion potential of 7-10 and a damaged starch content of 18-25.5 UCD. The cooked flour product prepared from the refined flour provided by the invention is low in viscosity and not easy to adhere, and the cooked flour product is moderate in softness and hardness, good in elasticity, smooth in surface and not easy to adhere to teeth.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to an application of refined flour in improving the texture characteristics and / or sensory quality of boiled noodle products and a preparation method of the boiled noodle products. Background Art

[0002] Noodles, dumplings, wontons, and other cooked pasta are an important part of our daily diet. As a classic traditional staple food in my country, they contain all the nutrients necessary for humans, including carbohydrates, protein, fat, minerals, and vitamins. They are not only nutritious but also simple to prepare, convenient to eat, taste good, and are easy to cook, making them popular. However, due to their high water content and water activity, these fresh pasta are prone to sticking and deteriorating during production and storage. This not only creates inconvenience for related industrial food companies and pastry shops, but also significantly reduces the handling and sensory experience for consumers. In severe cases, these pasta are unsuitable for consumption, resulting in significant food waste.

[0003] There are currently research reports dedicated to improving such problems, with the focus mainly on the following aspects: (1) The addition of other raw materials. For example, "The Effect of Whey Protein Concentrate on Noodle Viscosity; Chen Shuhan, Bao Yulong, Zhou Peng; Journal of the Chinese Cereals and Oils Association; 2020:11(35)" reported that adding 4% whey protein concentrate can enlarge the pores of the noodle protein network, reduce the starch retained or attached to the noodle surface, and thus improve the adhesion of the noodles. Although this method improves the viscosity of the noodles by adding whey protein, the addition of whey protein is not suitable for people with milk allergies. In addition, the destruction of the gluten network will lead to a deterioration in the taste of the noodle products and poor foaming resistance; (2) The use of auxiliary materials and the control of noodle making process. For example, CN11746179A adds oligosaccharides as anti-sticking agents to the noodles, making the noodles dehygroscopic during the cooking process, blocking the starch from repolymerizing after absorbing water to a certain extent, and alleviating the adhesion problem. However, oligosaccharides cannot be digested and absorbed in the digestive system and cannot quickly provide energy to the human body. In addition, they may cause discomfort to people with weak gastrointestinal function. (3) Use of specific production equipment. For example, CN119097001A (A fully automatic noodle making equipment and noodle making method) uses special equipment to make noodles and flour evenly contact and adhere to each other during production, thereby reducing the adhesion of noodles to the conveyor belt or between noodles. The configuration and use of special equipment, on the one hand, increases production costs, and on the other hand, increases the difficulty of equipment use and maintenance for enterprises, making it difficult to popularize. Summary of the Invention

[0004] The present invention aims to overcome the problem of sticking easily during the production or storage of boiled noodle products in the prior art. The present invention provides a method for preparing boiled noodle products using refined flour for improving the textural properties and / or sensory quality of boiled noodle products. The boiled noodle products prepared using the refined flour have low viscosity and are not prone to sticking. Moreover, the cooked noodle products have a moderately soft and hard texture, good elasticity, a smooth surface, and are not prone to sticking to teeth.

[0005] To achieve the above objectives, the present invention provides, in a first aspect, a use of refined flour and an optional food improver for improving the textural properties and / or sensory quality of boiled noodle products, wherein the refined flour has a glutamyl alcohol ratio of 0.65-1, a swelling potential of 7-10, and a damaged starch content of 18-25.5 UCD.

[0006] A second aspect of the present invention provides a method for preparing a boiled noodle product, wherein the method comprises: selecting refined flour having a glutamyl alcohol ratio of 0.65-1, a swelling potential of 7-10, and a damaged starch content of 18-25.5 UCD; mixing the refined flour, a food improver, and water to form the dough, and then pressing the obtained dough.

[0007] Through the above technical solution, the beneficial effects of the present invention include at least:

[0008] (1) The boiled noodle products prepared using the refined flour provided by the present invention have low viscosity and are not easy to stick together. Moreover, the boiled noodle products have a moderate hardness and softness, good elasticity, a smooth surface, and are not easy to stick to teeth.

[0009] (2) The method of the present invention is simple, easy to operate, does not require complicated equipment, and is easy to promote. BRIEF DESCRIPTION OF THE DRAWINGS

[0010] Figure 1 : is a state diagram of the raw noodles prepared in Example 4 and Comparative Example 6 after being placed at room temperature for 0 and 4 hours respectively; wherein, Figure 1 A is the noodle sample placed at room temperature for 0 hours. Figure 1 A(a) wheat flour sample prepared using Example 4 of the present invention, Figure 1 A(b) wheat sample prepared using Comparative Example 6; Figure 1 B is a noodle sample placed at room temperature for 0 hours in a vertically suspended state. Figure 1 B(a) wheat flour sample prepared by Example 4 of the present invention, Figure 1 B(b) wheat sample prepared using Comparative Example 6; Figure 1 C is the noodle sample placed in a horizontal state at room temperature for 4 hours. Figure 1 C(a) wheat flour sample prepared by Example 4 of the present invention, Figure 1 C(b) wheat sample prepared using Comparative Example 6; Figure 1 D is a noodle sample placed in a vertically suspended state at room temperature for 4 hours. Figure 1 D(a) wheat flour sample prepared by Example 4 of the present invention, Figure 1 D(b) Wheat sample prepared using Comparative Example 6. DETAILED DESCRIPTION

[0011] The endpoints of the ranges and any values ​​disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoints of each range, the endpoints of each range and individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered to be specifically disclosed herein.

[0012] A first aspect of the present invention provides a use of refined flour and an optional food improver for improving the textural properties and / or sensory quality of boiled noodle products, wherein the refined flour has a glutamyl alcohol ratio of 0.65-1, a swelling power of 7-10, and a damaged starch content of 18-25.5 UCD.

[0013] Preferably, the refined flour has a glutamyl alcohol ratio of 0.7-0.95, a swelling power of 7.5-9.6, and a damaged starch content of 20-24.5 UCD.

[0014] In the present invention, the test method for the glutelin-alcohol ratio of the refined flour includes: weighing a wheat flour sample containing 50 mg of dry protein, first adding 1.5 mL of phosphate buffer (the concentration of the phosphate buffer is 0.05 mol / L, the pH is 7.6; and contains 0.4 mol / L of NaCl) to extract twice, and discarding the supernatant; then extracting once with 1.5 mL of deionized water, and discarding the supernatant; extracting the precipitate with 1.5 mL of 60% ethanol by volume, repeating three times, centrifuging and collecting the supernatant, which is the glutelin extract; and continuing to extract the precipitate with 1.5 mL of Tris-HCl buffer (the concentration of the Tris-HCl buffer is 0.05 mol / L, the pH is 7.5; and contains 50% isopropanol by volume, 2.0 mol / L urea, and 10 g / L DTT), repeating three times and collecting the supernatant, which is the glutenin extract. The supernatant was filtered through a 0.45 μm microporous filter into a 2 mL liquid sample vial. The gliadin and glutenin contents in the supernatant were determined by high-performance liquid chromatography (HPLC). The test conditions included a Nucleosil 300-5C8 reversed-phase column; mobile phases consisted of water (solvent A) and acetonitrile (solvent B), both containing 0.1% trifluoroacetic acid (trifluoroacetic acid), with a gradient increase in the eluent B from 24.0% to 56.0% trifluoroacetic acid; a total flow rate of 1 mL / min; a column temperature of 50°C; a detection wavelength of 214 nm; and an injection volume of 100 μL. Each sample was tested in triplicate. The relative content (mass fraction) of each subunit was expressed as the ratio of the peak area of ​​the elution curve corresponding to each subunit to the total area (including gliadin and glutenin).

[0015] In the present invention, the method for testing the swelling potential of refined flour includes: weighing approximately 0.25g of wheat flour into a centrifuge tube, recording the mass of the wheat flour m1, adding 5mL of distilled water, vortexing for 10 seconds to mix, then placing in a 70°C water bath for 5 minutes, removing and vortexing for 20 seconds, and then placing in a 70°C water bath for another 5 minutes. Subsequently, heating in a 100°C water bath for 10 minutes, followed by cooling in cold water for 5 minutes. Finally, centrifuging at 1700g for 4 minutes at room temperature, removing the supernatant, weighing the remaining precipitate, and recording the mass of the precipitate m2. The swelling potential of wheat flour is calculated as follows: m2 / m1.

[0016] In the present invention, the starch granules in the wheat are mechanically damaged during the grinding process to produce damaged starch, which is called damaged starch, and the proportion of damaged starch in the wheat flour is the "damaged starch content" of refined flour.

[0017] In this application, the damaged starch content of refined flour was measured using a Chopin-SDmatic instrument (from Chopin Technologies, France). The test conditions included following the instrument's instructions. Specifically, the instrument's instructions included: accurately weighing 1 gram of refined flour and accurately reading the reading. A small spoonful of the flour was then placed into the SDmatic instrument. The test was initiated by clicking the "Test" icon on the instrument's interface. The test was initiated by clicking "Flour" and entering the flour weight. After confirming the measurement, the moisture and protein contents were entered. Finally, the test was initiated by clicking the "Test" icon (ensuring that the reaction cup contained aqueous solution). The results were displayed on the screen upon completion.

[0018] In the present invention, the refined flour refers to flour that has been finely processed, with the bran and germ of the outer layer of wheat removed, leaving only the starch-rich endosperm part, including but not limited to noodle flour, dumpling flour, wonton flour, etc., preferably noodle flour.

[0019] According to some embodiments of the present invention, the food improver comprises an enzyme preparation and / or phosphate, preferably an enzyme preparation and phosphate.

[0020] According to some embodiments of the present invention, the enzyme preparation is selected from transglutaminase and / or laccase, preferably transglutaminase.

[0021] According to some embodiments of the present invention, the phosphate is selected from at least one of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate; preferably, the phosphate is selected from sodium pyrophosphate and / or sodium tripolyphosphate.

[0022] In the present invention, the transglutaminase (TG enzyme) was purchased from Stone Company, and the product model is Pt50c.

[0023] Preferably, the amount of the enzyme preparation is 0.5-7.5 U / g, preferably 1.25-6.25 U / g, based on the weight of the refined flour.

[0024] In the present invention, "U" refers to the unit of enzyme activity. Specifically, the enzyme activity unit of transglutaminase is defined as the amount of enzyme required to catalyze the conversion of 1 micromole of substrate (N-benzyloxycarbonyl L-glutamylglycine) into product in 1 minute at 37°C and pH 6.0; the enzyme activity unit of laccase is defined as the amount of enzyme required to catalyze the conversion of 1 micromole of substrate (4-methylphenol) into product in 1 minute at 25-30°C and pH 5.

[0025] Preferably, the amount of the phosphate is 0.01-0.25 wt %, preferably 0.05-0.15 wt %, more preferably 0.06-0.12 wt %, based on the weight of the refined flour.

[0026] According to some embodiments of the present invention, the boiled noodle product comprises at least one of noodles, dumpling wrappers and wonton wrappers.

[0027] According to some embodiments of the present invention, the textural properties include viscosity and / or adhesion.

[0028] In the present invention, the method for testing the textural properties of boiled noodle products comprises: evenly spreading prepared boiled noodle products (raw noodle products, such as raw noodles, raw dough wrappers, and raw wonton wrappers) on a test bench. The textural properties (including adhesion and cohesion) of the raw noodles are tested using the Adhesive Test program on a physical property analyzer (TA.XT.plus, purchased from Stable Mico Systems, UK). A P36R probe is installed, and the sample is pressed downward. The work done when the probe is released from the sample surface is used to indicate the adhesion of the noodles. The speeds before, during, and after the test are 1 mm / s, 0.8 mm / s, and 10 mm / s, respectively. The downward pressure is 500 g, the compression time is 10 s, and the trigger force is 20 g. Each sample is tested at least three times, and the average value is calculated.

[0029] According to some embodiments of the present invention, the sensory quality includes at least one of smoothness, slipperiness, softness and hardness, stickiness (mainly referring to tooth stickiness) and elasticity.

[0030] In the present invention, "adhesion" in the textural properties refers to the surface adhesion of the sample; and "stickiness" in the sensory qualities refers to the mouthfeel of the sample, which is used to evaluate the degree of stickiness of the sample to the teeth.

[0031] In the present invention, the method for determining the sensory quality of boiled noodle products comprises: boiling the prepared boiled noodle products (such as raw noodles, raw dough wrappers, or raw wonton wrappers) for a certain time until there is no white core in the center; cooling the cooked noodle products for 1 minute after the cooking is completed; and performing a sensory evaluation on the cooked noodle products by 10 evaluators, and calculating the average score of the evaluators. The scoring criteria are as follows:

[0032]

[0033]

[0034] A second aspect of the present invention provides a method for preparing a boiled noodle product (or a method for improving the textural properties and / or sensory quality of a boiled noodle product), wherein the method comprises: selecting refined flour having a glutamyl alcohol ratio of 0.65-1, a swelling potential of 7-10, and a damaged starch content of 18-25.5 UCD; mixing the refined flour, a food improver, and water, kneading the resulting dough, and then rolling the resulting dough.

[0035] According to some embodiments of the present invention, the screening method comprises: mixing two or more refined flours in a weight ratio such that the mixed refined flour has a glutamyl alcohol ratio of 0.65-1, a swelling potential of 7-10, and a damaged starch content of 18-25.5 UCD.

[0036] In the present invention, there is no particular limitation on the weight ratio of two or more refined flours during the mixing process, as long as the glutamyl alcohol ratio, swelling potential and damaged starch content of the mixed refined flours meet the above-mentioned limited ranges.

[0037] Preferably, the refined flour after mixing has a glutamyl alcohol ratio of 0.7-0.95, a swelling power of 7.5-9.6, and a damaged starch content of 20-24.5 UCD.

[0038] In the present invention, the refined flour can be obtained from the market, such as from COFCO, Wilmar International, Wudeli, Guchuan, Sifeng and other companies; it can also be obtained by self-production, for example, the self-production method includes: sifting the dried wheat grains to remove impurities, repeatedly washing them with clean water and thoroughly drying them, then putting them into a wall breaking machine, a grinder or a stone mill and repeatedly grinding them into powder, and finally filtering out the fine powder with a fine sieve, and the remaining coarse grains can be ground again until the refined flour of ideal fineness is obtained.

[0039] In the present invention, the glutamyl alcohol ratio, swelling power and damaged starch content of refined flour are measured according to the above-mentioned methods, which will not be described in detail here.

[0040] Preferably, based on the total mass of 500 g of the refined flour and the food improver, the amount of water used is 30-42 wt %.

[0041] Preferably, the method further comprises adding edible salt before kneading.

[0042] More preferably, based on the total mass of 500 g of the refined flour and the food improver, the amount of the edible salt is 0.05-1.5 wt %.

[0043] In some embodiments provided by the present invention, the mixed refined flour is added with a food improver and the resulting mixture is collectively referred to as wheat flour.

[0044] According to some embodiments of the present invention, the food improver comprises an enzyme preparation and / or phosphate, preferably an enzyme preparation and phosphate.

[0045] Preferably, the enzyme preparation is selected from transglutaminase and / or laccase, more preferably transglutaminase.

[0046] Preferably, the phosphate is selected from at least one of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate, more preferably sodium pyrophosphate and / or sodium tripolyphosphate.

[0047] Preferably, the amount of the enzyme preparation is 0.5-7.5 U / g, more preferably 1.25-6.25 U / g, based on the weight of the refined flour.

[0048] Preferably, the amount of the phosphate is 0.01-0.25 wt %, more preferably 0.05-0.15 wt %, and even more preferably 0.06-0.12 wt %, based on the weight of the refined flour.

[0049] According to some embodiments of the present invention, the dough kneading method comprises mixing the refined flour, the food improver, edible salt and water, stirring at 50-80 rpm for 5-15 minutes, and then stirring at 80-150 rpm for 7-12 minutes.

[0050] Preferably, the noodle pressing is carried out in a noodle pressing machine; the roller spacing of the noodle pressing machine is 2-5 mm.

[0051] In the present invention, in order to make the dough sheet or dough skin for preparing boiled noodle products have better ductility, the dough sheet or dough skin can be pressed multiple times, and the roller spacing of the noodle pressing machine can be the same or different during each pressing. Taking the preparation of noodles as an example, the roller spacing can be adjusted to 5 mm, 3.5 mm, and 2 mm respectively, and the dough sheet is rolled to finally obtain a thinner dough strip / dough sheet (about 0.8 mm) in thickness, which is then cut into noodles with uniform width (about 3 mm), thickness (about 0.8 mm), and length (about 25 cm) using a noodle knife.

[0052] In the present invention, the noodle pressing machine is purchased from Dongfu Jiuheng Company, and the instrument model is JMTD-168 / 140.

[0053] According to a particularly preferred embodiment of the present invention, a method for preparing a boiled noodle product is provided, the method comprising the following steps:

[0054] (1) adding TG enzyme and sodium pyrophosphate to the screened refined flour and mixing them uniformly to obtain wheat flour;

[0055] The refined flour has a glutamyl alcohol ratio of 0.9-0.95, a swelling potential of 8.5-9.6, and a damaged starch content of 21-23 UCD;

[0056] Wherein, based on the weight of the refined flour, the amount of the enzyme preparation is 3-4.5 U / g; the amount of the phosphate is 0.1-0.12 wt%;

[0057] (2) adding water and edible salt to the wheat flour, mixing well, and placing in a dough mixer, stirring at 50-60 rpm for 5-10 min, and then stirring at 80-100 rpm for 7-10 min to obtain a dough with uniform moisture distribution; then pressing the dough, with the roller spacing of the dough mixer being 2-5 mm, to obtain a dough sheet / sheet, which is then cut into noodles of uniform size using a dough cutter;

[0058] Wherein, based on the mass of 500g of the wheat flour, the amount of the water is 35-42wt%; the amount of the edible salt is 0.5-1.0wt%.

[0059] The present invention will be described in detail below through examples.

[0060] In the following examples and comparative examples, refined flour samples 1-7 were homemade. The preparation method involved sieving dried wheat grains to remove impurities, repeatedly washing with clean water, and thoroughly drying them. The grains were then repeatedly ground into a powder using a wall-breaking machine, grinder, or stone mill. Finally, the fine powder was filtered through a fine sieve. The remaining coarse grains were further ground until the desired refined flour fineness was obtained. The glutamyl alcohol ratio, swelling potential, and damaged starch content of refined flour samples 1-7 are shown in Table 1.

[0061] The test method for the glutelin-alcohol ratio of refined flour includes: weighing a wheat flour sample containing 50 mg of dry protein, first adding 1.5 mL of phosphate buffer (the concentration of phosphate buffer is 0.05 mol / L, pH is 7.6; contains 0.4 mol / L NaCl) to extract twice, and discarding the supernatant; then extracting once with 1.5 mL of deionized water, and discarding the supernatant; extracting the precipitate with 1.5 mL of 60% ethanol by volume, repeating 3 times, centrifuging and collecting the supernatant, which is the glutelin extract; continuing to extract the precipitate with 1.5 mL of Tris-HCl buffer (the concentration of Tris-HCl buffer is 0.05 mol / L, pH is 7.5; contains 50% isopropanol by volume, 2.0 mol / L urea, and 10 g / L DTT), repeating 3 times and collecting the supernatant, which is the glutenin extract. The supernatant was filtered through a 0.45 μm microporous filter into a 2 mL liquid sample vial. The gliadin and glutenin contents in the supernatant were determined by high-performance liquid chromatography. The test conditions included a Nucleosil 300-5C8 reversed-phase column; mobile phases consisted of water (solution A) and acetonitrile (solution B), both containing 0.1% trifluoroacetic acid (trifluoroacetic acid), with a gradient increase in the eluent B from 24.0% to 56.0% trifluoroacetic acid; a total flow rate of 1 mL / min; a column temperature of 50°C; a detection wavelength of 214 nm; and an injection volume of 100 μL. Each sample was tested in triplicate. The relative content (mass fraction) of each subunit was expressed as the ratio of the peak area of ​​the elution curve corresponding to each subunit to the total area (including gliadin and glutenin).

[0062] The swelling potential of refined flour is measured as follows: approximately 0.25 g of wheat flour is weighed into a centrifuge tube (the mass of the flour is recorded as m1). 5 mL of distilled water is added and vortexed for 10 seconds to mix thoroughly. The mixture is then placed in a 70°C waterbath for 5 minutes. The mixture is then removed and vortexed for 20 seconds, followed by another 70°C waterbath for 5 minutes. The mixture is then heated in a 100°C waterbath for 10 minutes, followed by cooling in cold water for 5 minutes. Finally, the mixture is centrifuged at 1700 g for 4 minutes at room temperature. The supernatant is removed, and the remaining pellet is weighed (the mass of the pellet is recorded as m2). The swelling potential of wheat flour is calculated as m2 / m1.

[0063] The damaged starch content of refined flour was measured using a Chopin-SDmatic instrument from French company Chopin Technologies. The test conditions included following the instrument's instructions: Accurately weigh 1 gram of refined flour and read the reading accurately. Place a small spoonful of the flour into the SDmatic instrument. Click the "test" icon on the instrument interface to start the test. Click "Flour" and enter the flour weight. After confirming, enter the moisture and protein content. Finally, click the "test" icon to start the test (ensuring that there is aqueous solution in the cuvette). After the test is complete, the results are displayed on the screen.

[0064] Table 1

[0065] refined flour Silt-alcohol ratio Expansion potential UCD (Ultra-Destructive Starch Content) Sample 1 0.96 8.01 22.5 Sample 2 0.72 8.16 25.7 Sample 3 0.76 6.03 24.2 Sample 4 0.68 9.14 23.4 Sample 5 1.30 8.33 20.6 Sample 6 0.65 10.2 23.3 Sample 7 0.6 10.2 26.0

[0066] Transglutaminase (TGase) was purchased from Stone Company, product model Pt50c.

[0067] The noodle pressing machine was purchased from Dongfu Jiuheng Company, and the instrument model is JMTD-168 / 140.

[0068] Unless otherwise specified, all materials and reagents were purchased from the market.

[0069] Example 1

[0070] (1) Refined flour sample 1 and sample 2 were mixed in a mass ratio of 1:1 to obtain 500 g of mixed refined flour; 375 U of TG enzyme and 0.18 wt % of sodium pyrophosphate were added to the mixed refined flour, and the mixture was uniformly mixed to obtain wheat flour;

[0071] Among them, the glutamyl alcohol ratio of the mixed refined flour was 0.84, the swelling power was 8.14, and the damaged starch content was 24.1UCD;

[0072] (2) 42 wt % of water and 0.5 wt % of salt were added to 500 g of the wheat flour, and the mixture was evenly mixed and placed in a dough mixer. The mixture was first stirred at 50 rpm for 5 min and then stirred at 80 rpm for 7 min to obtain a dough with uniform moisture distribution. The dough was then pressed by adjusting the roller spacing of the dough mixer to 5 mm, 3.5 mm, and 2 mm, respectively, to form a dough sheet with a thickness of 0.8 mm. The dough sheet was then cut into noodles with a width of 3 mm, a thickness of 0.8 mm, and a length of 25 cm using a dough cutter.

[0073] Example 2

[0074] (1) Refined flour sample 1 and sample 2 were mixed in a mass ratio of 1:1 to obtain 500 g of mixed refined flour; 1250 U of TG enzyme and 0.1 wt % of sodium pyrophosphate were added to the mixed refined flour, and the mixture was uniformly mixed to obtain wheat flour;

[0075] Among them, the glutamyl alcohol ratio of the mixed refined flour was 0.84, the swelling power was 8.14, and the damaged starch content was 24.1UCD;

[0076] (2) Wheat flour, water, and salt were mixed and pressed according to the method of Example 1 to prepare raw noodles.

[0077] Example 3

[0078] (1) Refined flour sample 3 and sample 4 were mixed in a mass ratio of 1:1 to obtain 500 g of mixed refined flour; 2500 U of TG enzyme and 0.05 wt% of sodium pyrophosphate were added to the mixed refined flour, and the mixture was uniformly mixed to obtain wheat flour;

[0079] Among them, the glutamyl alcohol ratio of the mixed refined flour was 0.72, the swelling power was 7.75, and the damaged starch content was 23.8UCD;

[0080] (2) Wheat flour, water, and salt were mixed and pressed according to the method of Example 1 to prepare raw noodles.

[0081] Example 4

[0082] (1) Refined flour sample 5 and sample 6 were mixed in a mass ratio of 4:6 to obtain 500 g of mixed refined flour; 1875 U of TG enzyme and 0.12 wt % of sodium pyrophosphate were added to the mixed refined flour, and the mixture was uniformly mixed to obtain wheat flour;

[0083] Among them, the glutamyl alcohol ratio of the mixed refined flour was 0.91, the swelling power was 9.6, and the damaged starch content was 22.2UCD;

[0084] (2) Wheat flour, water, and salt were mixed and pressed according to the method of Example 1 to prepare raw noodles.

[0085] Example 5

[0086] The method of Example 2 was followed, except that only the enzyme preparation (TG enzyme) was added in step (1).

[0087] Example 6

[0088] The method of Example 2 was followed, except that only phosphate (sodium pyrophosphate) was added in step (1).

[0089] Example 7

[0090] The method of Example 2 was followed, except that the amount of enzyme preparation (TG enzyme) used in step (1) was 10 U.

[0091] Example 8

[0092] The method of Example 2 is followed, except that the amount of phosphate (sodium pyrophosphate) used in step (1) is 0.00001 wt%.

[0093] Comparative Example 1

[0094] The method of Example 2 was followed, except that no enzyme preparation and phosphate were added in step (1).

[0095] Comparative Example 2

[0096] The method of Example 2 was followed, except that only Sample 2 was used as the refined flour in step (1), and Sample 2 had a glutamyl alcohol ratio of 0.72, a swelling potential of 8.16, and a damaged starch content of 25.7; and no enzyme preparation was added in step (1).

[0097] Comparative Example 3

[0098] The method of Example 2 was followed, except that in step (1), refined flour sample 1 and sample 5 were mixed in a mass ratio of 3:7, and the mixed refined flour had a glutamyl alcohol ratio of 1.2, a swelling potential of 8.32, and a damaged starch content of 21.17 UCD; and no enzyme preparation and phosphate were added in step (1).

[0099] Comparative Example 4

[0100] The method of Example 2 was followed, except that in step (1), refined flour sample 3, sample 5, and sample 6 were mixed in a mass ratio of 2:7:1, and the mixed refined flour had a glutamyl alcohol ratio of 1.13, a swelling potential of 8.06, and a damaged starch content of 21.6 UCD; and no phosphate was added in step (1).

[0101] Comparative Example 5

[0102] The method of Example 2 is followed, except that in step (1), refined flour sample 1 and sample 3 are mixed in a mass ratio of 1:9, and the mixed refined flour has a glutamyl alcohol ratio of 0.78, a swelling potential of 6.25, and a damaged starch content of 24 UCD; and no phosphate is added in step (1).

[0103] Comparative Example 6

[0104] The method of Example 2 was followed, except that in step (1), only sample 7 was used as the refined flour sample, and sample 7 had a glutamyl alcohol ratio of 0.6, a swelling potential of 10.2, and a damaged starch content of 26 UCD; and no enzyme preparation and phosphate were added in step (1).

[0105] Comparative Example 7

[0106] The method of Example 2 was followed, except that in step (1), only Sample 7 was used as the refined flour sample. Sample 7 had a glutamyl alcohol ratio of 0.6, a swelling potential of 10.2, and a damaged starch content of 26 UCD.

[0107] Test Example 1

[0108] Taking the raw noodles prepared in Example 4 and Comparative Example 6 as an example, 15 noodles were taken from each sample (the noodles were placed in a tray) and placed at room temperature for 0 and 4 hours respectively, and the bonding state of the raw noodles was observed. The results are shown in FIG. Figure 1 .

[0109] Figure 1 : is a state diagram of the raw noodles prepared in Example 4 and Comparative Example 6 after being placed at room temperature for 0 and 4 hours respectively; wherein, Figure 1 A is the noodle sample placed at room temperature for 0 hours. Figure 1 A(a) wheat flour sample prepared using Example 4 of the present invention, Figure 1 A(b) wheat sample prepared using Comparative Example 6; Figure 1 B is a noodle sample placed at room temperature for 0 hours in a vertically suspended state. Figure 1 B(a) wheat flour sample prepared by Example 4 of the present invention, Figure 1 B(b) wheat sample prepared using Comparative Example 6; Figure 1 C is the noodle sample placed in a horizontal state at room temperature for 4 hours. Figure 1 C(a) wheat flour sample prepared by Example 4 of the present invention, Figure 1 C(b) wheat sample prepared using Comparative Example 6; Figure 1 D is a noodle sample placed in a vertically suspended state at room temperature for 4 hours. Figure 1 D(a) wheat flour sample prepared by Example 4 of the present invention, Figure 1 D(b) Wheat sample prepared using Comparative Example 6.

[0110] Depend on Figure 1 As can be seen from A, after standing horizontally at room temperature for 0 h, the raw noodles prepared by the methods of Example 4 and Comparative Example 6 all showed a good discrete state, with no adhesion between adjacent noodles; Figure 1 B shows that when placed in a vertically suspended state at room temperature for 0 h, the raw noodles prepared by the methods of Example 4 and Comparative Example 6 showed no signs of breakage or adhesion.

[0111] Depend on Figure 1 C-1D shows that after standing at room temperature for 4 hours, the raw noodles prepared by the method of Example 4 ( Figure 1 C(a) sample) When the noodles are placed horizontally, they remain dispersed. When the noodles are suspended vertically ( Figure 1D(a) sample) drooped naturally and there was no adhesion between adjacent noodles. In contrast, the raw noodles prepared by the method of comparative example 6 showed significant deterioration under the same conditions: the horizontally placed sample ( Figure 1 C(b) sample) shows inter-strip adhesion phenomenon, with obvious bonding points (indicated by arrows) on the contact surface; vertically suspended sample ( Figure 1 D(b) sample) showed severe adhesion.

[0112] Test Example 2

[0113] Ten panelists evaluated the stickiness of the noodle strips / sheets prepared in the Examples and Comparative Examples. The sensory quality of the raw noodles prepared in the Examples and Comparative Examples after standing at room temperature for 0 h and 4 h was evaluated. The average score of the panelists was calculated. The sensory evaluation scoring criteria are shown in Table 2, and the evaluation results are shown in Table 3.

[0114] Note: Sticking of raw noodles means that two or more noodles are stuck together for more than 2cm.

[0115] Table 2 Sensory evaluation scoring criteria for raw dough sheets / noodle strips and raw noodles

[0116]

[0117] Table 3 Sensory evaluation results of raw noodles / raw noodles

[0118]

[0119]

[0120] Test Example 3

[0121] The raw noodles prepared in the Examples and Comparative Examples were evenly spread on a test bench. Ten noodles were collected from each sample and left at room temperature for 0 and 4 hours. The textural properties (including adhesion and tack) of the noodles were tested using the Adhesive Test program on a physical property analyzer (TA.XT.plus, Stable MicoSystems, UK). A P36R probe was installed and pressed down on the test sample. The work done when the probe detached from the sample surface was used to indicate the noodle's adhesion. The speeds before, during, and after the test were 1 mm / s, 0.8 mm / s, and 10 mm / s, respectively. The downward pressure was 500 g, the compression time was 10 s, and the trigger force was 20 g. Each sample was tested at least three times, and the average value was calculated. The results are shown in Table 4.

[0122] Table 4 Test results of texture characteristics of raw dough sheets / raw noodles

[0123]

[0124]

[0125] Test Example 4

[0126] The raw noodles prepared in the Examples and Comparative Examples were cooked for a certain time until there was no white core in the center. After cooking, the noodles were cooled for 1 minute. Ten evaluators conducted a sensory evaluation of the cooked noodles, and the average score of the evaluators was calculated. The scoring criteria are shown in Table 5, and the results are shown in Table 6.

[0127] Table 5 Sensory evaluation standards for cooked noodles

[0128]

[0129]

[0130] Table 6

[0131]

[0132] The experimental results in Table 3 show that the sensory evaluation scores of the noodle bands prepared using the wheat flour of Examples 1-4 of the present invention were significantly higher than those of the noodle bands prepared using the wheat flour of Examples 5-8 and Comparative Examples 1-7. Furthermore, the sensory evaluation scores of the raw noodles prepared using the wheat flour of Examples 1-4 of the present invention after being stored at room temperature for 0 h and 4 h were significantly higher than those of the raw noodles prepared using Comparative Examples 1-7.

[0133] The experimental results in Table 4 show that the maximum surface adhesion and adhesiveness of the noodles prepared using the wheat flour of Examples 1-4 of the present invention after 0 and 4 hours at room temperature were significantly lower than those of the noodles prepared using Examples 5-8 and Comparative Examples 1-7. This indicates that the methods of Examples 1-4 reduce the stickiness of the noodle sheets and finished noodles during noodle production, improving the handling performance of the noodle products and the resistance to sticking.

[0134] The experimental results in Table 6 show that the sensory scores of the raw noodles prepared in Examples 1-4 after cooking were significantly higher than those of the cooked noodles prepared in Examples 5-8 and Comparative Examples 1-7. This indicates that the methods of Examples 1-4 improve the taste and quality of the noodles, including their surface texture, smoothness, elasticity, stickiness, softness and hardness, or a combination thereof.

[0135] In summary, the boiled noodle products prepared by the wheat flour prepared by the method of the present invention have low viscosity and are not easy to stick together. Moreover, the boiled noodle products have a moderate hardness and softness, good elasticity, a smooth surface, and are not easy to stick to teeth.

[0136] The preferred embodiments of the present invention have been described in detail above, but the present invention is not limited thereto. Within the technical concept of the present invention, various simple variations of the technical solution of the present invention may be made, including combining the various technical features in any other appropriate manner. These simple variations and combinations should also be regarded as disclosed in the present invention and fall within the scope of protection of the present invention.

Claims

1. A method for improving the texture and / or sensory quality of a boiled noodle product by using refined flour and an optional food improver, characterized in that: The refined flour has a glutamyl alcohol ratio of 0.65-1, a swelling power of 7-10, and a damaged starch content of 18-25.5 UCD.

2. The use according to claim 1, wherein The boiled noodle product comprises at least one of noodles, dumpling wrappers and wonton wrappers; and / or, the textural properties include viscosity and / or adhesion; And / or, the sensory quality includes at least one of smoothness, slipperiness, softness and hardness, viscosity and elasticity.

3. The use according to claim 1, wherein: The refined flour has a glutamyl alcohol ratio of 0.7-0.95, a swelling power of 7.5-9.6, and a damaged starch content of 20-24.5 UCD.

4. The use according to any one of claims 1 to 3, wherein: The food improver comprises an enzyme preparation and / or phosphate, preferably an enzyme preparation and phosphate.

5. The use according to claim 4, wherein: The enzyme preparation is selected from transglutaminase and / or laccase, preferably transglutaminase; Preferably, the amount of the enzyme preparation is 0.5-7.5 U / g, preferably 1.25-6.25 U / g, based on the weight of the refined flour; Preferably, the phosphate is selected from at least one of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate; more preferably, the phosphate is selected from sodium pyrophosphate and / or sodium tripolyphosphate; Preferably, based on the weight of the refined flour, the amount of the phosphate is 0.01-0.25 wt%, preferably 0.05-0.15 wt%, more preferably 0.06-0.12 wt%.

6. A method for preparing boiled noodle products, characterized in that: The method comprises: selecting refined flour with a glutamyl alcohol ratio of 0.65-1, a swelling potential of 7-10, and a damaged starch content of 18-25.5 UCD; mixing the refined flour, a food improver, and water to knead the dough, and then pressing the obtained dough.

7. The method according to claim 6, wherein: The screening method comprises: mixing two or more refined flours in a weight ratio such that the mixed refined flour has a glutamyl alcohol ratio of 0.65-1, a swelling potential of 7-10, and a damaged starch content of 18-25.5 UCD; Preferably, the refined flour after mixing has a glutamyl alcohol ratio of 0.7-0.95, a swelling power of 7.5-9.6, and a damaged starch content of 20-24.5 UCD; Preferably, based on the total mass of 500g of the refined flour and the food improver, the amount of water is 30-42wt%; Preferably, the method further comprises adding edible salt before kneading; More preferably, based on the total mass of 500 g of the refined flour and the food improver, the amount of the edible salt is 0.05-1.5 wt %.

8. The method according to claim 6, wherein: The food improver comprises an enzyme preparation and / or phosphate, preferably an enzyme preparation and phosphate; Preferably, the enzyme preparation is selected from transglutaminase and / or laccase; Preferably, the phosphate is selected from at least one of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate; Preferably, the amount of the enzyme preparation is 0.5-7.5 U / g based on the weight of the refined flour; Preferably, the amount of the phosphate is 0.01-0.25 wt % based on the weight of the refined flour.

9. The method according to claim 8, wherein The enzyme preparation is transglutaminase; Preferably, the phosphate is selected from sodium pyrophosphate and / or sodium tripolyphosphate; Preferably, the amount of the enzyme preparation is 1.25-6.25 U / g based on the weight of the refined flour; Preferably, the amount of the phosphate is 0.05-0.15 wt %, more preferably 0.06-0.12 wt %, based on the weight of the refined flour.

10. The method according to claim 6, wherein: The dough kneading method comprises mixing the refined flour, the food improver, edible salt and water, stirring at 50-80 rpm for 5-15 minutes, and then stirring at 80-150 rpm for 7-12 minutes; Preferably, the noodle pressing is carried out in a noodle pressing machine; the roller spacing of the noodle pressing machine is 2-5 mm.

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