阅读说明：本技术 一种杂粮冻干方便面及其制备方法 (Coarse cereal freeze-dried instant noodles and preparation method thereof ) 是由 姚忠良 关振亚 周朋辉 石浩 王春艳 李芳� 于 2020-06-12 设计创作，主要内容包括：本发明提供了一种杂粮冻干方便面,由以下质量百分比的原料经过压面切割、蒸煮降温、冷冻干燥和微波灭菌得到：45％～80％杂粮粉,所述杂粮粉包括60目粒径杂粮粉和1200目粒径杂粮粉(质量比为2:1～1:2)；15％～50％高筋面粉；2％～3％淀粉；1.2％～1.4％谷朊粉；0.3％～0.4％魔芋胶；0.1％～0.2％黄原胶；0.1％～0.2％复合磷酸盐；1％～1.5％氯化钠；余量为水。本发明所采用杂粮原料为超微粒径粉末(1200目)与普通粒径粉末(60目)复配,相对于该发明中的杂粮面粉在保证杂粮中特征营养吸收的同时能够通过降低杂粮粉粒径,增加杂粮粉与小麦粉中面筋蛋白的结合来改善面条口感,同时突破传统高添加(＞40％添加)杂粮粉面饼口感不筋道,煮制易散的问题,为杂粮冻干面的生产提供新思路。(The invention provides coarse cereal freeze-dried instant noodles which are prepared from the following raw materials in percentage by mass through noodle pressing and cutting, stewing and cooling, freeze drying and microwave sterilization: 45-80% of coarse cereal powder, wherein the coarse cereal powder comprises 60-mesh coarse cereal powder and 1200-mesh coarse cereal powder (the mass ratio is 2: 1-1: 2); 15 to 50 percent of high gluten flour; 2% -3% of starch; 1.2 to 1.4 percent of wheat gluten; 0.3 to 0.4 percent of konjac glucomannan; 0.1 to 0.2 percent of xanthan gum; 0.1 to 0.2 percent of composite phosphate; 1 to 1.5 percent of sodium chloride; the balance being water. The raw materials of the coarse cereal flour are the superfine grain size powder (1200 meshes) and the common grain size powder (60 meshes) in a compounding manner, so that compared with the coarse cereal flour, the taste of the noodles can be improved by reducing the grain size of the coarse cereal flour and increasing the combination of gluten in the coarse cereal flour and wheat flour while ensuring the characteristic nutrition absorption in the coarse cereals, meanwhile, the problems that the taste of a traditional high-addition (more than 40 percent of addition) coarse cereal flour cake is not chewy and the coarse cereal flour cake is easy to boil and disperse are solved, and a new idea is provided for the production of the coarse cereal freeze-dried noodles.)

1. The coarse cereal freeze-dried instant noodles are characterized by being prepared from the following raw materials in percentage by mass through noodle pressing and cutting, cooking and cooling, freeze drying and microwave sterilization:

45-80% of coarse cereal powder, wherein the coarse cereal powder comprises 60-mesh coarse cereal powder and 1200-mesh coarse cereal powder in a mass ratio of 2: 1-1: 2; 15 to 50 percent of high gluten flour; 2% -3% of starch; 1.2 to 1.4 percent of wheat gluten; 0.3 to 0.4 percent of konjac glucomannan; 0.1 to 0.2 percent of xanthan gum; 0.1 to 0.2 percent of composite phosphate; 0.1 to 0.2 percent of sodium carbonate; 1 to 1.5 percent of sodium chloride; the balance being water.

2. The freeze-dried coarse cereal instant noodles as claimed in claim 1, wherein the coarse cereal flour comprises one or more of black bean flour, oat flour, quinoa flour, purple sweet potato flour, black wheat flour, red sorghum flour, barley seedling flour, pumpkin flour, highland barley flour, buckwheat flour and red bean flour.

3. The freeze-dried miscellaneous grain instant noodles according to claim 1, wherein the starch is one or more of tapioca starch, potato starch, wheat starch, corn starch, hydroxypropyl starch, and acetate starch.

4. The preparation method of the coarse cereal freeze-dried instant noodles as claimed in claims 1 to 3, characterized by comprising the following steps:

A) mixing coarse cereal powder, high gluten flour, wheat gluten, starch, konjac flour, xanthan gum, composite phosphate, sodium carbonate, sodium chloride and water, standing and curing to obtain a flour wadding;

B) rolling the dough and then cutting to obtain noodles;

C) steaming, boiling and cooling the noodles in sequence to obtain cooked noodles;

D) and (3) freeze-drying the cooked noodles, and then sterilizing the cooked noodles by microwave to obtain the coarse cereal freeze-dried instant noodles.

5. The method of claim 4, wherein step A) is:

mixing coarse cereal powder, starch, high gluten flour and wheat gluten to obtain mixed powder;

mixing konjac flour, xanthan gum, composite phosphate, sodium carbonate, sodium chloride and water to obtain a mixed solution;

and mixing the mixed solution, the mixed powder and water, wet-beating, standing and curing to obtain the flour wadding.

6. The preparation method according to claim 4, wherein the rolling is seven-pass rolling, the rolling ratio of the seven-pass rolling is 6:5:4:3:2:1.5:1, and the thickness of the dough sheet obtained after rolling is 0.95-1.05 mm; the cutting is to adopt a 2.5mm square noodle knife to cut into noodles.

7. The preparation method according to claim 4, wherein the steaming temperature is 115-125 ℃ and the time is 1min30 s-2 min30 s; the boiling is boiling in boiling water for 2-3 min;

the temperature reduction is to soak in distilled water at 10-15 ℃ for 10-20 s, ice water at 0 ℃ for 50-60 s, and a 2% phospholipid solution at 0 ℃ for 20-30 s.

8. The method of claim 3, wherein the freeze-drying is:

freezing the cooked noodles at-30 to-40 ℃ for 3-4 h, and then freeze-drying for 22-24 h.

9. The preparation method according to claim 3, wherein the microwave sterilization is carried out under the power of 300-400W for 15-20 s.

Technical Field

The invention belongs to the technical field of food, and particularly relates to coarse cereal freeze-dried instant noodles and a preparation method thereof.

Background

The development of the noodles in China has been over 4000 years, and with the continuous improvement of the living standard of people, the noodles gradually develop from solving the problem of people's satiety to meeting the requirements of people on healthy, delicious and nutritional complete staple food or complementary food. The noodle products in the current market mainly comprise fine dried noodles, instant noodles and fresh wet noodles. The dried noodles are boiling-resistant and storage-resistant, but the boiling time is long, and the taste is single, the instant noodles, especially the fried instant noodles, are difficult to meet the requirements of people on nutrition and health while meeting the eating convenience, and the fresh and wet noodles can ensure the fresh nutrition and the consumer acceptability of the noodles to the maximum extent, but the storage time is very short due to high moisture content. The freeze-dried noodles serving as a non-fried novel instant noodle variety can reduce the damage of thermosensitive nutritional ingredients in flour of common fried noodles in a high-temperature frying process while meeting the eating portability, can greatly reduce the oil content in flour cakes, and is a more preferred choice for consumers under the current low-oil and low-salt diet trend. For the fruit, vegetable and coarse cereal noodles, most of products in the market are in the form of fine dried noodles in order to ensure the preservation of nutritional ingredients such as vitamins in the fruit and vegetable ingredients in the noodles. Therefore, if the freeze-drying process and the fruit, vegetable and coarse cereal noodles are combined, the nutritional ingredients of the fruit, vegetable and coarse cereal noodles can be kept, and the soaking convenience of consumers can be met, at present, similar products are almost not available in the market, the addition amount of a small amount of non-fried coarse cereal instant noodles and coarse cereals is generally below 40%, the gluten degree of the noodles is reduced due to the excessively high addition amount, the taste is crisp and not chewy, and meanwhile, the whole oil content of the noodles is increased due to the high addition amount of the coarse cereal flour, so that the quality guarantee period of the noodles is influenced. Therefore, the research and development of the coarse cereal freeze-drying mask with high addition of the coarse cereals has novelty, demand and feasibility.

Disclosure of Invention

In view of the above, the technical problem to be solved by the present invention is to provide a coarse cereal freeze-dried instant noodle and a preparation method thereof.

The invention provides coarse cereal freeze-dried instant noodles which are prepared from the following raw materials in percentage by mass through noodle pressing and cutting, stewing and cooling, freeze drying and microwave sterilization:

45-80% of coarse cereal powder, wherein the coarse cereal powder comprises 60-mesh coarse cereal powder and 1200-mesh coarse cereal powder in a mass ratio of 2: 1-1: 2; 15 to 50 percent of high gluten flour; 2% -3% of starch; 1.2 to 1.4 percent of wheat gluten; 0.3 to 0.4 percent of konjac glucomannan; 0.1 to 0.2 percent of xanthan gum; 0.1 to 0.2 percent of composite phosphate; 0.1 to 0.2 percent of sodium carbonate; 1 to 1.5 percent of sodium chloride; the balance being water.

Preferably, the coarse cereal powder comprises one or more of black bean powder, oat powder, quinoa powder, purple sweet potato powder, black wheat powder, red sorghum powder, barley seedling powder, pumpkin powder, highland barley powder, buckwheat powder and red bean powder.

Preferably, the starch is one or more of tapioca starch, potato starch, wheat starch, corn starch, hydroxypropyl starch and acetate starch.

The invention also provides a preparation method of the coarse cereal freeze-dried instant noodles, which comprises the following steps:

A) mixing coarse cereal powder, high gluten flour, wheat gluten, starch, konjac flour, xanthan gum, composite phosphate, sodium carbonate, sodium chloride and water, standing and curing to obtain a flour wadding;

B) rolling the dough and then cutting to obtain noodles;

C) steaming, boiling and cooling the noodles in sequence to obtain cooked noodles;

D) and (3) freeze-drying the cooked noodles, and then sterilizing the cooked noodles by microwave to obtain the coarse cereal freeze-dried instant noodles.

Preferably, step a) is:

mixing coarse cereal powder, starch, high gluten flour and wheat gluten to obtain mixed powder;

mixing konjac flour, xanthan gum, composite phosphate, sodium carbonate, sodium chloride and water to obtain a mixed solution;

and mixing the mixed solution, the mixed powder and water, wet-beating, standing and curing to obtain the flour wadding.

Preferably, the rolling is seven-pass rolling, the rolling ratio of the seven-pass rolling is 6:5:4:3:2:1.5:1, and the thickness of the dough sheet obtained after rolling is 0.95-1.05 mm; the cutting is to adopt a 2.5mm square noodle knife to cut into noodles.

Preferably, the steaming temperature is 115-125 ℃, and the time is 1min30 s-2 min30 s; the boiling is boiling in boiling water for 2-3 min;

the temperature reduction is to soak in distilled water at 10-15 ℃ for 10-20 s, ice water at 0 ℃ for 50-60 s, and a 2% phospholipid solution at 0 ℃ for 20-30 s.

Preferably, the freeze-drying is:

freezing the cooked noodles at-30 to-40 ℃ for 3-4 h, and then freeze-drying for 22-24 h.

Preferably, the microwave sterilization is carried out for 15-20 s under the power of 300-400W of microwave.

Compared with the prior art, the invention provides coarse cereal freeze-dried instant noodles which are prepared from the following raw materials in percentage by mass through noodle pressing and cutting, cooking and cooling, freeze drying and microwave sterilization: 45-80% of coarse cereal powder, wherein the coarse cereal powder comprises 60-mesh coarse cereal powder and 1200-mesh coarse cereal powder (the mass ratio is 2: 1-1: 2); 15 to 50 percent of high gluten flour; 2% -3% of starch; 1.2 to 1.4 percent of wheat gluten; 0.3 to 0.4 percent of konjac glucomannan; 0.1 to 0.2 percent of xanthan gum; 0.1 to 0.2 percent of composite phosphate; 1 to 1.5 percent of sodium chloride; the balance being water. The raw materials of the coarse cereal flour are the superfine grain size powder (1200 meshes) and the common grain size powder (60 meshes) in a compounding manner, so that compared with the coarse cereal flour, the taste of the noodles can be improved by reducing the grain size of the coarse cereal flour and increasing the combination of gluten in the coarse cereal flour and wheat flour while ensuring the characteristic nutrition absorption in the coarse cereals, meanwhile, the problems that the taste of a traditional high-addition (more than 40 percent of addition) coarse cereal flour cake is not chewy and the coarse cereal flour cake is easy to boil and disperse are solved, and a new idea is provided for the production of the coarse cereal freeze-dried noodles.

Detailed Description

The invention provides coarse cereal freeze-dried instant noodles which are prepared from the following raw materials in percentage by mass through noodle pressing and cutting, stewing and cooling, freeze drying and microwave sterilization:

45-80% of coarse cereal powder, wherein the coarse cereal powder comprises 60-mesh coarse cereal powder and 1200-mesh coarse cereal powder (the mass ratio is 2: 1-1: 2); 15 to 50 percent of high gluten flour; 2% -3% of starch; 1.2 to 1.4 percent of wheat gluten; 0.3 to 0.4 percent of konjac glucomannan; 0.1 to 0.2 percent of xanthan gum; 0.05 to 0.1 percent of tripolyphosphate; 0.05 to 0.1 percent of hexametaphosphate; 0.1 to 0.2 percent of sodium carbonate; 1 to 1.5 percent of sodium chloride; the balance being water.

The raw materials of the coarse cereal freeze-dried instant noodles provided by the invention comprise 45-80% of coarse cereal powder, preferably 55-70%, and more preferably 60-65%. The coarse cereal powder comprises one or more of black bean powder, oat powder, quinoa powder, purple sweet potato powder, rye powder, red sorghum powder, barley seedling powder, pumpkin powder, highland barley powder, buckwheat powder and red bean powder. In the invention, the coarse cereal powder comprises 60-mesh coarse cereal powder and 1200-mesh coarse cereal powder in a mass ratio of 2: 1-1: 2.

According to the invention, the coarse cereal powder with the particle size of 1200 meshes is obtained by superfine grinding, the superfine coarse cereal powder is adopted, so that characteristic nutritional ingredients such as mineral substances, B vitamins and the like in coarse cereals can be more easily digested and absorbed by human bodies, and the combination of the superfine powder and a wheat gluten network structure can be increased when the superfine powder is compounded with wheat flour due to the small particle size, so that the chewy taste is increased when the superfine powder is eaten. In addition, the ultrafine coarse cereal powder (1200 meshes) and the coarse cereal powder with the common particle size (60 meshes) are compounded for use, so that the color and the taste of the noodles are ensured, and the perceptibility of the coarse cereals by a user can be greatly improved.

The raw materials of the coarse cereal freeze-dried instant noodles provided by the invention also comprise 15-50% of high gluten flour, preferably 20-45%, and further preferably 25-40%.

The raw materials of the coarse cereal freeze-dried instant noodles provided by the invention also comprise 2-3% of starch, preferably 2.2-2.8%, and further preferably 2.4-2.6%. The starch comprises one or more of tapioca starch, potato starch, wheat starch, corn starch, hydroxypropyl starch, and acetate starch.

The raw materials of the coarse cereal freeze-dried instant noodles provided by the invention also comprise 1.2-1.4% of wheat gluten, preferably 1.2-1.3%.

The raw materials of the coarse cereal freeze-dried instant noodles provided by the invention also comprise 0.3-0.4% of konjac glucomannan, preferably 0.32-0.38%, and more preferably 0.34-0.36%.

The raw materials of the coarse cereal freeze-dried instant noodles provided by the invention also comprise 0.1-0.2% of xanthan gum, preferably 0.12-0.18%, and further preferably 0.14-0.16%.

The raw materials of the coarse cereal freeze-dried instant noodles provided by the invention also comprise 0.1-0.2% of composite phosphate. The composite phosphate is a composite phosphate formed by compounding tripolyphosphate and hexametaphosphate. The raw materials of the coarse cereal freeze-dried instant noodles comprise 0.05-0.1% of tripolyphosphate; 0.05 to 0.1 percent of hexametaphosphate.

The raw materials of the coarse cereal freeze-dried instant noodles provided by the invention also comprise 0.1-0.2% of sodium carbonate, preferably 0.12-0.18%, and further preferably 0.14-0.16%.

The raw materials of the coarse cereal freeze-dried instant noodles provided by the invention also comprise 1-1.5% of sodium chloride, preferably 1.1-1.4%, and further preferably 1.2-1.3%.

The raw materials of the coarse cereal freeze-dried instant noodles provided by the invention also comprise the balance of water.

The coarse cereal freeze-dried instant noodles are obtained by performing noodle pressing and cutting, steaming and cooling, freeze drying and microwave sterilization on the raw materials. The instant noodle block provided by the invention has the characteristics of rich nutrition, no pigment addition, attractive color and good taste. Solves the problems of insufficient nutrition of instant noodles, poor taste of common coarse cereal noodles and poor quality caused by easy lipid oxidation in the storage process of freeze-dried noodles.

The invention mainly utilizes the ultramicro coarse cereal powder to replace a part of coarse cereal powder, thereby not only ensuring the full absorption of human body to the nutrition in the ultramicro coarse cereal powder, but also ensuring the high perceptibility of coarse cereal powder for consumers; compared with fried noodles, the freeze-dried noodle form can greatly preserve the thermo-sensitive nutritional ingredients such as phenols, unsaturated fatty acids and the like in the coarse cereals, and improve the nutritional value of the cakes. Finally, the microwave treatment can completely kill the bacteria and enzymes which can not be completely killed in the noodles, thereby achieving the purpose of prolonging the storage period of the pre-cooked freeze-dried noodles.

The invention also provides a preparation method of the coarse cereal freeze-dried instant noodles, which comprises the following steps:

A) mixing coarse cereal powder, high gluten flour, wheat gluten, starch, konjac flour, xanthan gum, composite phosphate, sodium carbonate, sodium chloride and water, standing and curing to obtain a flour wadding;

B) rolling the dough and then cutting to obtain noodles;

C) steaming, boiling and cooling the noodles in sequence to obtain cooked noodles;

D) and (3) freeze-drying the cooked noodles, and then sterilizing the cooked noodles by microwave to obtain the coarse cereal freeze-dried instant noodles.

The invention firstly prepares the raw materials into the flour wadding, and the specific method comprises the following steps:

mixing coarse cereal powder, starch, high gluten flour and wheat gluten to obtain mixed powder;

mixing konjac flour, xanthan gum, composite phosphate, sodium carbonate, sodium chloride and water to obtain a mixed solution;

and mixing the mixed solution, the mixed powder and water, wet-beating, standing and curing to obtain the flour wadding. The curing is normal temperature curing for 30 min. In the present invention, the normal temperature is defined as 25 ± 5 ℃.

Continuously pressing 7 times of the well-standing and cured flour wadding into dough sheets with the thickness of 0.95-1.05mm according to the rolling ratio of 6:5:4:3:2:1.5:1, and then cutting the dough sheets into noodles by adopting a square noodle cutter with the thickness of 2.5 mm.

And then, steaming, boiling and cooling the noodles in sequence to obtain cooked noodles.

Wherein the steaming temperature is 115-125 ℃, and the time is 1min30 s-2 min30 s; the boiling is boiling in boiling water for 2-3 min;

the temperature reduction is to soak in distilled water at 10-15 ℃ for 10-20 s, ice water at 0 ℃ for 50-60 s, and a 2% phospholipid solution at 0 ℃ for 20-30 s.

Then putting the noodles into a mould, and carrying out freeze drying, wherein the freeze drying comprises the following steps: freezing the cooked noodles at-30 to-40 ℃ for 3-4 h, and then freeze-drying for 22-24 h.

And then, performing microwave sterilization on the dried noodles, wherein the microwave sterilization is to treat the noodles for 15-20 s under the power of 300-400W of microwaves.

The coarse cereal freeze-dried instant noodles provided by the invention have the following beneficial effects:

1. high-gluten wheat flour is used as a main body, 1200-mesh ultra-micro coarse cereal powder and 60-mesh common coarse cereal powder are compounded, the addition amount of the coarse cereal powder is increased by 45-80%, the taste of the coarse cereal flour is enhanced, and the content sensible degree of a user on coarse cereal in the coarse cereal instant noodle is increased;

2. the method adopts a freeze-drying process to treat the coarse cereal fresh noodles, and preserves heat-sensitive characteristic nutrient components in the coarse cereals to a great extent;

3. by adopting a microwave sterilization process, the shelf life of the high-fat coarse cereal flour is prolonged, and meanwhile, continuous industrial production can be realized;

in order to further understand the present invention, the coarse cereal freeze-dried instant noodles and the preparation method thereof provided by the present invention are illustrated below with reference to the following examples, and the protection scope of the present invention is not limited by the following examples.

In the following examples, 28.6g of water-blending material based on 1000g of high gluten wheat flour included: 1.35g of konjac glucomannan, 0.9g of xanthan gum, 0.25g of sodium tripolyphosphate, 0.2g of sodium hexametaphosphate, 0.9g of sodium carbonate and 25g of sodium chloride.

EXAMPLE 1 ordinary fried instant noodles

Adding 25g of wheat gluten and 28.6g of water-blending material into 1000g of high gluten wheat flour as a base, preparing saline water, adding water to knead dough, wherein the water addition amount is 35 +/-2%, dry-beating for 3 minutes, fast-beating for 5 minutes, slowly-kneading for 10 minutes, curing for 10 minutes at normal temperature by using a conventional double-shaft horizontal dough kneader, and performing standing curing on the well-cured dough wadding according to a rolling ratio of 6:5:4:3:2:1.5:1, continuously pressing 7 times into dough sheets with the thickness of about 0.98mm, and cutting the dough sheets into noodles by adopting a square noodle cutter with the thickness of 2.5 mm;

steaming the prepared raw noodles for 2min by a steaming box at 120 ℃, frying for 3-4 min at 160-170 ℃, air-cooling at normal temperature, and packaging after the cake is cooled to below 30 ℃ (the preparation conditions of the fried instant noodles in examples 1, 2, 3 and 4 are the same).

Example 2 Black Soybean meal Fried instant noodles

Adding 1000g of 60 mesh black bean powder, 25g of wheat gluten and 28.6g of water-blending material into 1000g of high gluten wheat flour, preparing saline water, adding water to knead dough, wherein the water addition amount is 35 +/-2%, performing dry beating for 3 minutes, performing fast beating for 5 minutes, performing slow kneading for 10 minutes, performing normal-temperature aging for 10 minutes, pressing dough, cutting dough, steaming the dough, frying, air cooling and packaging.

Example 3 deep-fried instant noodles with ultrafine Black Soybean powder

Adding 1000g of high gluten wheat flour as a base, adding 1000g of 1200-mesh black bean flour, 25g of wheat gluten and 28.6g of water-blending material, preparing saline water, adding water to knead dough, wherein the water addition amount is 35 +/-2%, dry-beating for 3 minutes, fast-beating for 5 minutes, slowly-kneading for 10 minutes, aging for 10 minutes at normal temperature, pressing dough, cutting dough, steaming dough, frying, air-cooling and packaging.

Example 4 Black Soybean Compound powder Fried instant noodles

Adding 1000g of black bean flour (60 meshes: 1200 meshes: 1:2), 25g of wheat gluten and 28.6g of water blending material into 1000g of high gluten wheat flour, preparing saline water, adding 35 +/-2% of water, drying and beating for 3 minutes, quickly beating for 5 minutes, slowly kneading for 10 minutes, curing at normal temperature for 10 minutes, pressing, cutting, steaming, frying, air cooling and packaging by using a conventional double-shaft horizontal flour-mixing machine.

Example 5 Freeze-dried noodles of Black Soybean Compound powder

Adding 1000g of black bean flour (60 meshes: 1200 meshes: 1:2), 25g of wheat gluten and 28.6g of water blending material into 1000g of high gluten wheat flour as a base, preparing saline water, adding water to knead dough, wherein the water addition amount is 35 +/-2%, and performing dry beating for 3 minutes, quick beating for 5 minutes, slow kneading for 10 minutes and normal-temperature aging for 10 minutes by using a conventional double-shaft horizontal dough kneader;

and (3) rolling the well-standing cured flour wadding according to a rolling ratio of 6:5:4:3:2:1.5:1, continuously pressing 7 times into dough sheets with the thickness of about 0.98mm, and cutting the dough sheets into noodles by adopting a square noodle cutter with the thickness of 2.5 mm;

steaming the prepared raw noodles for 2min in a steamer at 120 ℃, taking out the noodles, cutting the noodles into segments, boiling the noodles in boiling water for 2min30s, taking out the noodles, soaking the noodles in 10 ℃ distilled water for 10s, 0 ℃ ice water for 50s and 0 ℃ 2% phospholipid solution for 20s, weighing 165g per hole, and putting the noodles into a mold;

freezing the noodles at-30 deg.C for 3 hr, and freezing in a freeze-drying machine for 24 hr after the noodles are completely frozen;

taking out the freeze-dried noodles, placing in a microwave generating device, processing at 400W power for 15s, and immediately packaging with polyethylene packaging bag under aseptic condition.

Example 6 frozen and dried noodles of highland barley composite powder

Adding 1500g of highland barley flour (60 meshes: 1200 meshes: 1:3), 25g of wheat gluten and 28.6g of water blending material into 1000g of high gluten wheat flour as a base, preparing saline water, adding water to knead dough, wherein the water addition amount is 35 +/-2%, performing dry beating for 3 minutes, performing quick beating for 5 minutes, performing slow dough kneading for 10 minutes and performing normal-temperature curing for 10 minutes by using a conventional double-shaft horizontal dough kneader;

and (3) rolling the well-standing cured flour wadding according to a rolling ratio of 6:5:4:3:2:1.5:1, continuously pressing 7 times into dough sheets with the thickness of about 0.98mm, and cutting the dough sheets into noodles by adopting a square noodle cutter with the thickness of 2.5 mm;

steaming the prepared raw noodles for 2min in a steamer at 120 ℃, taking out the noodles, cutting the noodles into segments, boiling the noodles in boiling water for 2min30s, taking out the noodles, soaking the noodles in 10 ℃ distilled water for 10s, 0 ℃ ice water for 50s and 2% phospholipid solution for 20s respectively, weighing 165 g/hole and putting the noodles into a mould;

freezing the noodles at-30 deg.C for 3 hr, and freezing in a freeze-drying machine for 24 hr after the noodles are completely frozen;

taking out the freeze-dried noodles, placing in a microwave generating device, processing at 400W power for 15s, and immediately packaging with polyethylene packaging bag under aseptic condition.

Example 7 sorghum Compound flour Freeze-dried noodles

Adding 1500g of sorghum flour (60 meshes: 1200 meshes: 2:3), 25g of wheat gluten and 28.6g of water blending material into 1000g of high gluten wheat flour as a base, preparing saline water, adding water to knead dough, wherein the water addition amount is 35 +/-2%, performing dry beating for 3 minutes, performing quick beating for 5 minutes, performing slow dough kneading for 10 minutes and performing normal-temperature aging for 10 minutes by using a conventional double-shaft horizontal dough kneader;

and (3) rolling the well-standing cured flour wadding according to a rolling ratio of 6:5:4:3:2:1.5:1, continuously pressing 7 times into dough sheets with the thickness of about 0.98mm, and cutting the dough sheets into noodles by adopting a square noodle cutter with the thickness of 2.5 mm;

steaming the prepared raw noodles for 2min in a steamer at 120 ℃, taking out the noodles, cutting the noodles into segments, boiling the noodles in boiling water for 2min30s, taking out the noodles, soaking the noodles in 10 ℃ distilled water for 10s, 0 ℃ ice water for 50s and 0 ℃ 2% phospholipid solution for 20s, weighing 165g per hole, and putting the noodles into a mold;

freezing the noodles at-30 deg.C for 3 hr, and freezing in a freeze-drying machine for 24 hr after the noodles are completely frozen;

taking out the freeze-dried noodles, placing in a microwave generating device, processing at 400W power for 15s, and immediately packaging with polyethylene packaging bag under aseptic condition.

Example 8

The eating method comprises the following steps: boiling 700ml of purified water, adding 50g of the above flour cake, and cooking for 3min30s for eating.

The evaluation method comprises the following steps: and selecting 9 professional appraisers to perform sensory evaluation on the noodles, wherein the evaluation standard is shown in table 1, and the evaluation result is shown in table 2.

TABLE 1 sensory evaluation criteria

TABLE 2 sensory evaluation results

Table 2 shows the sensory evaluation results of 7 experimental samples, and we find that the elasticity of the noodles is reduced after the coarse cereal powder is added, the flavor is improved to a certain extent, and the overall acceptability is not obviously improved compared with the common fried instant noodles; after the superfine grinding and freeze-drying process is combined, the elasticity, the flavor and the perceptibility of the noodles are obviously improved, and the integral acceptability is also obviously increased.

Example 9

1. Detecting nutrient components (50 g per part)

TABLE 3 nutrient composition Table

The results of the determination of the nutrient contents of the above 7 kinds of instant noodles were found to be: in the aspect of energy, the freeze-dried noodle of the highland barley compound powder is the lowest, the deep-fried instant noodle of the black bean ultrafine powder is the highest, the energy of the whole freeze-dried noodle is obviously lower than that of the deep-fried noodle, and the relation between the addition of the ultrafine powder and the energy of the flour cake is not great; the protein formula has close relationship with the raw materials, the protein content of the black bean powder is more than that of the wheat flour, more than that of the highland barley powder and more than that of the sorghum flour; in the aspect of fat, the fat content of the fried flour cake is far higher than that of freeze-dried flour, and the fat content of the freeze-dried flour of the highland barley compound powder is lowest; in the aspect of carbohydrate, the whole content of the freeze-dried noodles is higher than that of the fried noodles; in the aspect of dietary fiber, the content of the dietary fiber in the common fried flour cake is lowest, and compared with the common flour cake with the particle size, the content of the dietary fiber in the final flour cake is increased by adding the superfine powder.

2. The degree of digestion and absorption of nutrients (references 1 and 2, respectively, for the starch and protein digestibility of instant noodles in 7 above, wherein the starch digestibility is determined by the starch hydrolysis rate at 90 min; reference 1. season Han Yi, Yiming Yi, Lianping, etc.. the influence of the toughening treatment on the digestibility of 3 types of starch [ C ] the proceedings of China mechanics university, 2019. reference 2. Von bud, Huo Rong, Limengqin, etc.. the study of the characteristics and protein digestibility of soybean flour noodles [ J ] agricultural machinery, 2012,000(020):58-61.) the results are shown in Table 4, where Table 4 shows the degree of digestion of starch and protein

TABLE 4 degree of starch and protein digestion

As shown in table 4, the in vitro starch and protein digestion experiments were performed on the noodles in 7 above, and as a result, it was found that: for starch digestion, the digestibility of the black bean ultrafine powder freeze-dried noodles is highest, and the digestibility of the common fried instant noodles and the black bean coarse powder fried instant noodles is lowest, which shows that the digestion and absorption of the starch can be effectively improved by combining the freeze-drying process with the ultrafine grinding treatment; the protein digestibility result is similar to that of starch, and the superfine powder freeze-dried coarse cereal noodles are more beneficial to being digested and absorbed by human bodies.

3. Shelf life detection

TABLE 5 shelf life test results

The experimental results of the normal-temperature shelf life and the accelerated shelf life show that the shelf life of the common fried coarse cereal instant noodles is shorter due to higher oil content, and the shelf life of the freeze-dried ultramicro coarse cereal flour cakes can meet the requirement of the shelf life of the common instant noodles (more than 180 days) after freeze drying and microwave sterilization enzyme-inactivating treatment although the oil content is higher than that of the common coarse cereal flour cakes.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.