阅读说明：本技术 一种紫薯番茄面及其加工方法 (Purple sweet potato and tomato noodles and processing method thereof ) 是由 孙英启 陈勇辉 赵钢 何连勇 于 2019-12-20 设计创作，主要内容包括：本发明公开了一种紫薯番茄面的配方及其加工方法,高筋小麦粉、紫薯粉、谷朊粉在真空和面机内混合,再加入番茄酱、食盐水,先进行高速搅拌再进行低速搅拌,最后进行复合压延、切条,得到的面条置入烘干房中依次通过烘干房各区进行往复式悬挂烘干,切断、包装后,即得一种紫薯番茄面。采用本发明制得的紫薯番茄面外观光滑细腻,色泽均匀一致无面斑；面条煮制时间短,煮制后不变色,耐煮不混汤、Q弹筋道。在不添加任何添加剂的情况下解决了紫薯面煮熟后变色问题,同时营养丰富,在不添加任何防腐剂的情况下,面条烹制后的微生物生长情况得到有效抑制,联合本发明的特殊工艺让面条在在制造后储存长达12个月内可口性不发生变化。(The invention discloses a formula of purple sweet potato tomato noodles and a processing method thereof. The purple sweet potato tomato noodles prepared by the method are smooth and fine in appearance, uniform and consistent in color and luster and free of surface specks; the noodle has short boiling time, no discoloration after boiling, boiling resistance, no soup mixing, and good elasticity. The problem of color change of the cooked purple sweet potato noodles is solved under the condition of not adding any additive, the nutrition is rich, the microbial growth condition of the cooked noodles is effectively inhibited under the condition of not adding any preservative, and the palatability of the noodles is not changed within 12 months after the noodles are stored by combining the special process disclosed by the invention.)

1. The purple sweet potato and tomato noodles are characterized by being prepared from the following raw materials in parts by weight: 44-50 parts of high-gluten wheat flour, 12-16 parts of purple sweet potato powder, 12-16 parts of tomato sauce, 3-7 parts of wheat gluten and 18-22 parts of salt water.

2. The purple sweet potato and tomato noodles as claimed in claim 1, which are prepared from the following raw materials in parts by weight: 47 parts of high-gluten wheat flour, 14 parts of purple sweet potato powder, 14 parts of tomato sauce, 5 parts of wheat gluten and 20 parts of salt water.

3. A method for preparing the purple sweet potato tomato noodles as claimed in claim 1 or 2, which is characterized by comprising the following steps:

(1) premixing: weighing high-gluten wheat flour, purple sweet potato powder and vital gluten, fully mixing in a vacuum dough kneading machine, and stirring at a high speed to obtain a mixed material for later use;

(2) kneading: adding tomato sauce into the mixed material, adding salt water into the mixed material through a spray pipe under the condition of high-speed operation, and stirring at high speed and then at low speed until the dough is in a bean curd residue shape to obtain dough for later use;

(3) composite rolling: the dough enters a compound machine to be rolled into dough sheets with the thickness of 20-25mm, and then the dough sheets are compounded together, and are rolled into a flour belt with the thickness of 0.8-1.0mm through 9 rollers to obtain the flour belt for later use;

(4) slitting: cutting the noodle strip into noodles with width of 3mm and thickness of 0.9 mm;

(5) and (3) low-temperature drying: placing the noodles into a drying room to be dried in a reciprocating type suspension way through all the zones of the drying room in sequence;

(6) cutting and packaging: cutting the noodles according to the product requirements, packaging, detecting and warehousing to obtain the purple sweet potato and tomato noodles.

4. The method according to claim 3, wherein the high-speed stirring time in the step (1) is 2 to 3 minutes.

5. The method according to claim 3, wherein the high-speed stirring time in the step (2) is 6 to 8 minutes, and the low-speed stirring time is 5 to 6 minutes.

6. The preparation method as claimed in claim 3, wherein the total length of the drying chamber in step (5) is 500-550 m, and the drying chamber is sequentially divided into four drying zones from the inlet to the outlet, wherein 1 zone 2 row, 2 zone 3 row, 3 zone 3 row and 4 zone 2 row are sequentially arranged.

7. The method according to claim 6, wherein the drying temperature in zone 1 is 25-30 ℃ and the humidity is 80-90%; the drying temperature of the 2 area is 40-42 ℃, the humidity is 75-80%, the drying temperature of the 3 area is 35-37 ℃, the humidity is 65-70%, the drying temperature of the 4 area is 25-30 ℃, and the humidity is required to be 50-55%.

8. The method according to claim 3, wherein the drying room in the step (5) is operated at a speed of 45-50Hz for a drying time of 4-4.5 hours.

9. A purple sweet potato tomato noodle made according to any one of the preparation methods of claims 1-8.

10. The purple sweet potato and tomato noodles as claimed in claim 9, which are prepared from the following raw materials in parts by weight: 44-50 parts of high-gluten wheat flour, 12-16 parts of purple sweet potato powder, 12-16 parts of tomato sauce, 3-7 parts of wheat gluten and 18-22 parts of salt water.

Technical Field

The invention relates to the technical field of food processing, in particular to a processing method of purple sweet potato and tomato noodles and purple sweet potato and tomato noodles prepared by the method.

Background

The noodles originate from China and have been made and eaten for more than four thousand years. The noodles are a health care food which is simple to prepare, convenient to eat and rich in nutrition, can be taken as staple food and fast food, and are accepted and loved by people in the world for a long time. The production method is that the flour of grain or bean is added with water and ground into dough, then the dough is pressed or rolled into sheet form, or the dough is made into strip (or narrow or wide, or flat or round) or small sheet form by using the means of rubbing, pulling and kneading, and finally the food is made into the invented product through the processes of boiling, stir-frying, braising and frying. With the improvement of living standard of people and the pursuit of living quality, common noodles can not meet the daily requirements of people, different people have different taste preferences, and the pursuit of good taste also puts forward higher requirements on the nutritive value of the noodles. The chewiness of the noodles is also a target pursued by people, and factors influencing the chewiness of the noodles are many, are related to factors such as the quality of flour, the fermentation of dough, the shape of the noodles and the like, and are closely related to the preparation method of the noodles.

The purple sweet potato is also called as a black sweet potato, and is rich in anthocyanin and selenium elements besides the nutritional ingredients of common sweet potatoes, and the purple sweet potato is one of the main raw materials of the anthocyanin. The purple sweet potato is rich in selenium and iron, which are essential elements for resisting fatigue, aging and enriching blood of a human body, particularly selenium is called as 'anticancer king', is easy to absorb by the human body, can be left in serum, repairs cardiac muscle, enhances the immunity of the organism, eliminates free radicals in the body, inhibits the synthesis of DNA in cancer cells and the division and growth of the cancer cells, and prevents the occurrence of cancer diseases. The purple sweet potatoes have certain health care function from tender leaves of the neck tip to the potato blocks, and are the current food in pollution-free, green and organic foods. The purple sweet potato whole powder is a fine granular, flaky or powdery product obtained by processing fresh purple sweet potatoes through the processes of selecting, crushing, drying and the like, because the damage of potato cells is reduced to the utmost extent in the processing process, the whole sweet potato powder has low free starch content, can be reduced into mashed potatoes with low viscosity after rehydration, retains the original nutrition, color and flavor of the purple sweet potatoes, has extremely low loss rate of health-care functional components, the utilization rate can reach more than 85 percent, and the purple sweet potato whole powder is added into some processing foods as an auxiliary material or an additive, not only retains the flavor and taste of the purple sweet potatoes, but also increases the sensory characteristics of the product, can be used as various processing and manufacturing raw materials of convenience foods, frozen foods, conditioning foods and the like, and can also be prepared into products of sugar, lactic acid, vitamins, citric acid and various whole powder derivatives.

Tomatoes are the most abundant food source for lycopene. Lycopene has the following pharmacological actions: tomato red is a very strong antioxidant. The lycopene is supplemented to human body, and can help body resist various degenerative aging diseases caused by free radicals. Clinical tests conducted in the medical research center show that lycopene can effectively relieve and prevent cardiovascular diseases and reduce the risk of cardiovascular diseases due to the strong antioxidation effect of lycopene, and has the effects of resisting and preventing cancers. The tomato sauce is bright red sauce, has the special flavor of tomatoes, and is a special condiment. It is mainly eaten in western-style food in the morning. Is often used as a cooking seasoning for fish, meat and other foods, and is a good seasoning for increasing color, adding acid, promoting freshness and fragrance.

In order to break through the taste of the noodles and enrich the nutrition, the inventor aims to develop the noodles taking purple sweet potatoes and tomatoes as raw materials, and finds that when making purple sweet potato noodles, purple sweet potato whole flour is mixed with flour, and the noodles are processed under the conditions of different purple sweet potato whole flour and flour ratios, different temperatures, different noodle modifiers and the like. However, the whole purple sweet potato flour is high in sugar (carbohydrate) content and low in protein content, so that the prepared purple sweet potato flour also has the characteristics of high sugar content and low protein content, and the flour made from the whole purple sweet potato flour is difficult to agglomerate and is lack of elasticity. And as the storage time is prolonged, the palatability of the tomato sauce is obviously reduced, and the color of the noodles after cooking is obviously dull.

Based on the analysis, the difficulty that the broken strips of the purple sweet potato noodles are broken in the process of preparing the purple sweet potato noodles, the palatability of the tomato sauce is reduced along with the prolonging of the shelf life, and the color of the cooked noodles is deepened is urgently needed in the field.

Disclosure of Invention

In view of the defects, the invention provides the purple sweet potato tomato noodles which are rich in elasticity, not easy to break in the cooking process, and stable in palatability and color along with the extension of shelf life of tomato sauce.

The invention is realized by the following means:

the purple sweet potato and tomato noodles are prepared from the following raw materials in parts by weight: 44-50 parts of high-gluten wheat flour, 12-16 parts of purple sweet potato powder, 12-16 parts of tomato sauce, 3-7 parts of wheat gluten and 18-22 parts of salt water.

Further, the purple sweet potato tomato noodles are prepared from the following raw materials in parts by weight: 47 parts of high-gluten wheat flour, 14 parts of purple sweet potato powder, 14 parts of tomato sauce, 5 parts of wheat gluten and 20 parts of salt water.

A preparation method of purple sweet potato and tomato noodles comprises the following steps:

(1) premixing: weighing high-gluten wheat flour, purple sweet potato powder and vital gluten, fully mixing in a vacuum dough kneading machine, and stirring at a high speed to obtain a mixed material for later use;

(2) kneading: adding tomato sauce into the mixed material, adding salt water into the mixed material through a spray pipe under the condition of high-speed operation, and stirring at high speed and then at low speed until the dough is in a bean curd residue shape to obtain dough for later use;

(3) composite rolling: the dough enters a compound machine to be rolled into dough sheets with the thickness of 20-25mm, and then the dough sheets are compounded together, and are rolled into a flour belt with the thickness of 0.8-1.0mm through 9 rollers to obtain the flour belt for later use;

(4) slitting: cutting the noodle strip into noodles with width of 3mm and thickness of 0.9 mm;

(5) and (3) low-temperature drying: placing the noodles into a drying room to be dried in a reciprocating type suspension way through all the zones of the drying room in sequence;

(6) cutting and packaging: cutting the noodles according to the product requirements, packaging, detecting and warehousing to obtain the purple sweet potato and tomato noodles.

Further, the high-speed stirring time in the step (1) is 2-3 minutes.

Further, the high-speed stirring time in the step (2) is 6-8 minutes, and the low-speed stirring time is 5-6 minutes.

Further, the total length of the drying room in the step (5) is 500-.

Furthermore, the drying temperature of the zone 1 is 25-30 ℃, and the humidity is 80-90%; the drying temperature of the 2 area is 40-42 ℃, the humidity is 75-80%, the drying temperature of the 3 area is 35-37 ℃, the humidity is 65-70%, the drying temperature of the 4 area is 25-30 ℃, and the humidity is required to be 50-55%.

Further, the operation speed of the drying room in the step (5) is 45-50Hz, and the drying time is 4-4.5 hours.

The invention also discloses the purple sweet potato and tomato noodles prepared by any one of the preparation methods.

Further, the purple sweet potato and tomato noodles are prepared from the following raw materials in parts by weight: 44-50 parts of high-gluten wheat flour, 12-16 parts of purple sweet potato powder, 12-16 parts of tomato sauce, 3-7 parts of wheat gluten and 18-22 parts of salt water.

The invention has the beneficial effects that:

1. the noodles prepared from the purple sweet potato powder and the tomato sauce are rich in nutrition, simple in process, rich in dietary fiber compared with the conventional noodles, and suitable for large-scale production.

2. The purple sweet potato and tomato noodles prepared by the method are rich in nutrition, the noodles prepared by the process are uniform in color, and the problem of color change of the purple sweet potato noodles after being cooked is solved without adding any additive. The noodles have good taste and high elasticity, solve the problem of high noodle breakage rate, and increase the nutritional value and health care function of purple sweet potatoes and tomatoes.

3. The purple sweet potato and tomato noodles prepared by the invention are not added with any preservative, the microbial growth condition after the noodles are cooked is effectively inhibited, and the palatability of the noodles is not changed within 12 months after the noodles are stored after being manufactured by combining the special process of the invention.

Drawings

FIG. 1 shows the growth of microorganisms in the noodles of example 1 and comparative example 1 after cooking for 24 hours.

Detailed Description