阅读说明：本技术 一种玉米面条及其制备方法 (Corn noodles and preparation method thereof ) 是由 王岩 王建宇 董原 刘晓兰 郑喜群 于璐 于 2019-11-20 设计创作，主要内容包括：本发明提供了一种玉米面条及其制备方法,属于食品加工技术领域,所述玉米面条的制备方法,包括以下步骤：1)用中性蛋白酶酶解玉米粉溶液获得酶解后的玉米面糊；2)将所述玉米面糊与乳酸菌混合发酵获得发酵面糊；3)固液分离所述发酵面糊获得发酵清液和改性玉米糊；4)将改性玉米糊、玉米粉、小麦高筋粉和谷朊粉混合获得混合粉；5)将所述混合粉、盐、黄原胶、小苏打、油和发酵清液混合和面、醒发获得面团；6)将所述面团压制获得玉米面条。本发明所述玉米面条在蒸煮损失率,断条率和吸水率均达到小麦面条的指标,相比常规的玉米面条各项性能指标均得到极大改善。(The invention provides corn noodles and a preparation method thereof, belonging to the technical field of food processing, and the preparation method of the corn noodles comprises the following steps: 1) carrying out enzymolysis on the corn flour solution by using neutral protease to obtain corn paste after enzymolysis; 2) mixing and fermenting the corn paste and lactic acid bacteria to obtain fermented paste; 3) performing solid-liquid separation on the fermented batter to obtain fermented clear liquid and modified corn paste; 4) mixing the modified corn paste, the corn flour, the wheat high-gluten flour and the wheat gluten to obtain mixed flour; 5) mixing the mixed powder, salt, xanthan gum, baking soda, oil and fermentation clear liquid, kneading dough and proofing to obtain dough; 6) and pressing the dough to obtain the corn noodles. The boiling loss rate, the strip breakage rate and the water absorption rate of the corn noodles reach the indexes of wheat noodles, and compared with the conventional corn noodles, the corn noodles have greatly improved performance indexes.)

1. A preparation method of corn noodles comprises the following steps:

1) carrying out enzymolysis on the corn flour solution by using neutral protease to obtain corn paste after enzymolysis;

2) mixing and fermenting the corn paste and lactic acid bacteria to obtain fermented paste;

3) performing solid-liquid separation on the fermented batter to obtain fermented clear liquid and modified corn paste;

4) mixing the modified corn paste, the corn flour, the wheat high-gluten flour and the wheat gluten to obtain mixed flour;

5) mixing the mixed powder, salt, xanthan gum, baking soda, oil and fermentation clear liquid, kneading dough and proofing to obtain dough;

6) pressing said dough to obtain corn noodles;

the mass ratio of the modified corn paste, the corn flour, the wheat high-gluten flour and the wheat gluten in the step 4) is (140-160): (40-60): 130-150): 30-50.

2. The process according to claim 1, characterized in that the solution of cornmeal in step 1) is obtained by mixing cornmeal with water, adjusting the pH; the pH value of the corn flour solution is 6.8-7.0.

3. The method of claim 2, wherein the mass ratio of the corn meal to the water is 1: (1.5-2.5).

4. The preparation method according to claim 1, wherein the mass ratio of the neutral protease to the corn flour in the step 1) is (0.8-1.2): 100.

5. the preparation method according to claim 1 or 4, wherein the enzymolysis temperature is 45-55 ℃, and the enzymolysis time is 1.5-2.5 h.

6. The preparation method according to claim 1, wherein the fermentation temperature is 40-45 ℃ and the fermentation time is 10-15 h.

7. The preparation method according to claim 1, wherein the solid-liquid separation in step 3) is centrifugation, the rotation speed of the centrifugation is 3500-4500 rpm, and the time of the centrifugation is 10-20 min.

8. The method according to claim 1, wherein the temperature of the fermentation broth in step 5) is 28 to 32 ℃.

9. The preparation method of claim 1, wherein the ratio of the mixed powder to the salt to the xanthan gum to the baking soda to the oil to the clear fermentation liquid is (350-400) g, (4.2-4.8) g, (7-8) g, (4.6-5.3) mL (82-94) mL.

10. Corn noodles produced by the production method according to any one of claims 1 to 9.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to corn noodles and a preparation method thereof.

Background

China is the second largest corn producing country in the world, and the annual corn yield is more than one hundred million tons, which accounts for 20 percent of the total world yield. Because the grain digestion is limited in a marketization mode, the stock situation is tense, and the grain safety of China is influenced. Therefore, how to efficiently perform further processing of corn becomes a more prominent problem. So far, the main products of corn deep processing are primary products such as starch, starch sugar, amino acid, alcohol and the like, the industry chain is short, high-end products with high added values are lacked, the market competitiveness is not strong, and the economic benefit is low. In recent years, the development of the flour food industry in China is rapid, but the market of the flour food is far from reaching saturation. Traditional noodles, including fine dried noodles, wet noodles, instant noodles and the like, all use flour as a main raw material, and have single taste and lower nutritional value. In order to fully reflect the functionality and nutrition of the corn, the nutrition-enhanced noodles can be developed on the basis of the traditional noodle making process so as to meet the requirements of the public on different tastes and different nutrients. The corn noodles have bright hot spots and unique market advantages, are certainly the development trend of the noodle industry, and have wide market space.

The bottleneck of effective utilization of corn is its processing characteristics, and the protein in corn has physiological functional characteristics due to its unique amino acid sequence and composition, but the water solubility is poor, resulting in poor corn processing characteristics and the physiological functional characteristics of corn protein can not be expressed.

As a traditional food, corn has the characteristics of high dietary fiber content, high protein content, more trace elements and the like. Because the corn flour does not contain mucedin, the combination of the starch and the protein is tight, and the disulfide bonds between the proteins cause the protein to be wrapped on the surface of the starch granules in a network structure form, the formation of a gel system is not facilitated, the conglobation performance of the corn flour is poor, and the plasticity of the corn dough is poor. The corn has the characteristics of low digestibility, low absorptivity and the like due to high cellulose content in the corn. The existing traditional staple food taking corn as a main raw material has the defects of poor processability, no addition of taste, rough quality, poor palatability, difficulty in digestion by human bodies, incapability of forming effective dough in processing and the like, and limits the staple food development. In order to provide corn with better processing characteristics, particularly to improve various characteristics of corn in key processing steps such as dough forming, the quality of raw corn flour needs to be improved.

At present, dry noodles with high corn content are mostly prepared by adopting an extrusion puffing process aiming at corn noodles, corn protein and starch are modified in the extrusion process, the loss of vitamins is large, or the dry noodles are prepared by adding plant food raw materials (such as taro, onion, kudzu root, fruit puree, traditional Chinese medicine and the like) and mixing the plant raw materials with high gluten flour or gluten flour through the characteristics of the plant raw materials; the original nutrient substances of the corn cannot be maintained.

Disclosure of Invention

In view of the above, the invention aims to provide corn noodles and a preparation method thereof, the texture characteristics of raw corn flour are improved through enzymolysis and lactobacillus fermentation, the corn flour is used as a main material, wheat flour, wheat gluten and other ingredients are matched to prepare dough, and through a specific preparation method, the cooking loss rate, the strip breakage rate and the water absorption rate of the prepared corn noodles reach the indexes of wheat noodles, and compared with the conventional corn noodles, all performance indexes are greatly improved.

In order to achieve the above purpose, the invention provides the following technical scheme:

the invention provides a preparation method of corn noodles, which comprises the following steps:

1) carrying out enzymolysis on the corn flour solution by using neutral protease to obtain corn paste after enzymolysis;

2) mixing and fermenting the corn paste and lactic acid bacteria to obtain fermented paste;

3) performing solid-liquid separation on the fermented batter to obtain fermented clear liquid and modified corn paste;

4) mixing the modified corn paste, corn flour, wheat high-gluten flour and vital gluten to obtain mixed flour;

5) mixing the mixed powder, salt, xanthan gum, baking soda, oil and fermentation clear liquid, kneading dough and proofing to obtain dough;

6) pressing said dough to obtain corn noodles;

the mass ratio of the modified corn paste, the corn flour, the wheat high-gluten flour and the wheat gluten in the step 4) is (140-160): (40-60): 130-150): 30-50.

Preferably, the corn flour solution in the step 1) is obtained by mixing corn flour with water and adjusting the pH value; the pH value of the corn flour solution is 6.8-7.0.

Preferably, the mass ratio of the corn flour to the water is 1: (1.5-2.5).

Preferably, the mass ratio of the neutral protease to the corn flour in the step 1) is (0.8-1.2): 100.

preferably, the enzymolysis temperature is 45-55 ℃, and the enzymolysis time is 1.5-2.5 h.

Preferably, the fermentation temperature is 40-45 ℃, and the fermentation time is 10-15 h.

Preferably, the solid-liquid separation in the step 3) is centrifugation, the rotation speed of the centrifugation is 3500-4500 rpm, and the time of the centrifugation is 10-20 min.

Preferably, the temperature of the fermentation clear liquid in the step 5) is 28-32 ℃.

Preferably, the proportion of the mixed powder, the salt, the xanthan gum, the baking soda, the oil and the clear fermentation liquid is (350-400) g, (4.2-4.8) g, (7-8) g, (4.6-5.3) mL and (82-94) mL.

The invention provides the corn noodles prepared by the preparation method.

The invention has the beneficial effects that: according to the corn noodle and the preparation method thereof provided by the invention, the texture characteristics of the raw corn flour are improved through enzymolysis and lactobacillus fermentation, the corn flour is used as a main material, and the wheat flour, wheat gluten and other ingredients are matched to prepare dough, so that the prepared corn noodle has the cooking time of 5min, the water absorption rate of 95%, the noodle breakage rate of 5% and the cooking loss rate of 4.3% through a specific preparation method; compared with the conventional corn noodles, the corn noodles have the advantages that various performance indexes are greatly improved, and various performance indexes reach the standard of wheat noodles.

Detailed Description

The invention provides a preparation method of corn noodles, which comprises the following steps: 1) carrying out enzymolysis on the corn flour solution by using neutral protease to obtain corn paste after enzymolysis; 2) mixing and fermenting the corn paste and lactic acid bacteria to obtain fermented paste; 3) performing solid-liquid separation on the fermented batter to obtain fermented clear liquid and modified corn paste; 4) mixing the modified corn paste, corn flour, wheat high-gluten flour and vital gluten to obtain mixed flour; 5) mixing the mixed powder, salt, xanthan gum, baking soda, oil and fermentation clear liquid, kneading dough and proofing to obtain dough; 6) pressing said dough to obtain corn noodles; the mass ratio of the modified corn paste, the corn flour, the wheat high-gluten flour and the wheat gluten in the step 4) is (140-160): (40-60): 130-150): 30-50.

In the invention, the corn flour solution is enzymolyzed by neutral protease to obtain the enzymolyzed corn batter.

In the present invention, the corn meal solution is preferably obtained by mixing corn meal with water, adjusting the pH value; the pH value of the corn flour solution is preferably 6.8-7.0, and more preferably 6.9; in the invention, the reagent used for adjusting the pH value is preferably a sodium hydroxide solution, and the mass concentration of the sodium hydroxide solution is preferably 8-12%, and more preferably 10%; in the invention, the mass ratio of the corn flour to the water is preferably 1 (1.5-2.5), and more preferably 1: 2. The source of the corn flour is not particularly limited in the invention, and the corn flour is commercially available corn flour which is conventional in the field, and the particle size of the corn flour is preferably more than 80 meshes.

In the invention, the mass ratio of the neutral protease to the corn flour is preferably (0.8-1.2): 100, more preferably (0.9-0.95): 100, and most preferably 0.92: 100. In the invention, the enzymolysis temperature is preferably 45-55 ℃, more preferably 48-52 ℃, most preferably 50 ℃, and the enzymolysis time is preferably 1.5-2.5 h, more preferably 2 h. In the invention, the enzymolysis is preferably carried out under the condition of constant-temperature water bath, and in the enzymolysis process, a preservative film is preferably used for sealing; in the enzymolysis process, intermittent stirring is preferably carried out and the pH value is adjusted to be 6.8-7.0. In the invention, the neutral protease is preferably obtained by culturing and fermenting bacillus subtilis, and the manufacturer of the neutral protease is preferably Nanning Dong Henghuadao biological science and technology, LLC; the enzyme activity unit of the neutral protease is preferably 5-40 ten thousand u/g.

The invention obtains corn paste after enzymolysis, and the corn paste and lactic acid bacteria are mixed and fermented to obtain fermented paste. In the present invention, the mixing of the corn batter with lactic acid bacteria is preferably carried out under aseptic conditions, and in the practice of the present invention, the mixing is preferably carried out in an ultra-violet clean bench; the mixing is preferably carried out by stirring so that the lactic acid bacteria are completely dissolved in the corn batter. In the invention, the mass ratio of the lactic acid bacteria to the corn flour is preferably 1 (280-320), and more preferably 1: 300. In the invention, the lactic acid bacteria are preferably commercial products, and in the implementation process of the invention, the lactic acid bacteria are preferably commercial Chuanxiu lactic acid bacteria yoghurt baking powder, and the specification is preferably 1 g/bag and 10 hundred million viable bacteria/bag. In the invention, the fermentation temperature is preferably 40-45 ℃, more preferably 41-44 ℃, and the fermentation time is preferably 10-15 h, more preferably 13 h. In the present invention, the fermentation is preferably carried out in an incubator.

After the fermented paste is obtained; and performing solid-liquid separation on the fermented batter to obtain a fermented clear liquid and modified corn batter. In the invention, the solid-liquid separation mode is preferably centrifugation, and the rotation speed of the centrifugation is preferably 3500-4500 rpm, more preferably 3800-4200 rpm, and most preferably 4000 rpm; the centrifugation time is preferably 10-20 min, more preferably 12-18 min, and most preferably 15 min; the centrifugation temperature is preferably 3-5 ℃, and more preferably 4 ℃. After the centrifugation, collecting fermentation clear liquid and modified corn paste; the fermentation clear liquid is preferably stored at 4 ℃ for later use.

After the modified corn paste is obtained, mixing the modified corn paste, corn flour, wheat high-gluten flour and wheat gluten to obtain mixed flour; the mass ratio of the modified corn paste to the corn flour to the wheat high-gluten flour to the wheat gluten flour is preferably (140-160): 40-60): 130-150): 30-50, more preferably (145-155): 45-55): 135-145): 35-45, and most preferably 150:50:140: 40. The mixing method is not particularly limited, and conventional stirring and mixing can be adopted. The sources and specifications of the wheat high gluten flour and the wheat gluten flour are not particularly limited, and the wheat high gluten flour and the wheat gluten flour can be obtained by adopting conventional commercial products in the field.

After the mixed powder is obtained, the mixed powder, salt, xanthan gum, baking soda, oil and clear fermentation liquor are mixed, kneaded and proofed to obtain dough. In the invention, the proportion of the mixed powder, the salt, the xanthan gum, the baking soda, the oil and the clear fermentation liquid is preferably (350-400) g, (4.2-4.8) g, (7-8) g, (4.6-5.3) mL, (82-94) mL, more preferably (370-390) g, (4.4-4.6) g, (7.2-7.8) g, (4.8-5.2) mL, (88-92) mL, most preferably 380g, (4.56) g, (7.6) g, (1 g:5mL and 90 mL. In the invention, the temperature of the fermentation clear liquid during dough kneading is preferably 28-32 ℃, and more preferably 30 ℃. The specific method for kneading dough in the invention is not particularly limited, and the conventional dough kneading method in the field can be adopted. According to the invention, after dough kneading is finished, dough is obtained through fermentation, and the fermentation time is preferably 1-2 h.

After the dough is obtained, the dough is pressed to obtain the corn noodles. In the present invention, the dough is preferably placed into an automatic noodle press for pressing, and the present invention has no particular limitation on the specific parameters of the pressing, and the parameters of the noodle pressing conventional in the art can be adopted. In the present invention, the pressed corn noodles are preferably fine dried noodles.

The invention provides the corn noodles prepared by the preparation method; in the invention, the optimal cooking time is 5min, the water absorption rate is 95%, the strip breakage rate is 5%, and the cooking loss rate is 4.3%.

The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.