Abstract
Objective:This study aimed to explore the best parameters of buckwheat noodle composite preformed powder.Methods:Single factor experiment, multi-index comprehensiveevaluation method and orthogonal experiment were used to optimize the special composite preformed powder recipe of buckwheat noodles.Results:The best parameters of buckwheat noodle composite preformed powder were 45% of buckwheat flour, 8% of modified starch, 1.2% of compound phosphate and 3% of gluten powder. In this situation, the tensile area of composite flour dough was 3 378.6 g·mm; the stabilization time was 7.23 min, the content of wet gluten was 23.71%; the sensory score was89.2; the comprehensive score of multiple indexes was 0.926 5.Compared to the groups of single factor test and orthogonal test, the quality of composite powder in each test group was significantly improved (P＜0.05), and its application in non-fried instant noodles had a good effect.Conclusion:The optimized composite powder can be used as the raw powder of various kinds of noodles, such as buckwheat coarse grain noodles, semi-dry noodles and new-type non-fried coarse cake.
Publication Date
7-20-2022
First Page
207
Last Page
212
DOI
10.13652/j.spjx.1003.5788.2022.90094
Recommended Citation
Min, ZHAO; Bao-wei, YANG; Jian, HU; and Rong-lan, WANG
(2022)
"Optimum parameters and application of buckwheat noodle composite preformed powder,"
Food and Machinery: Vol. 38:
Iss.
4, Article 34.
DOI: 10.13652/j.spjx.1003.5788.2022.90094
Available at:
https://www.ifoodmm.cn/journal/vol38/iss4/34
References
[1] 宫雪,王颖,刘淑婷,等.功能性杂粮膳食预混粉的配比和工艺优化研究[J].黑龙江八一农垦大学学报,2019,31(5):73-82.GONG Xue,WANG Ying,LIU Shu-ting,et al.Study on formulation and process optimization of functional multigrain dietary premix powder[J].Journal of Heilongjiang Bayi Agricultural University,2019,31(5):73-82.
[2] 孙楚楠,楚炎沛.五谷杂粮在面包预拌粉中的应用[J].现代面粉工业,2019,33(4):26-29.SUN Chu-lan,CHU Yan-pei.Application of cereals in bread premix[J].Modern Flour Milling Industry,2019,33(4):26-29.
[3] 吴祎帆,邵晔,郑徽,等.小米曲奇预拌粉配方的优化[J].现代食品科技,2020,36(8):258-264.WU Yi-fan,SHAO Ye,ZHENG Hui,et al.Optimization of millet cookie premix powder formula[J].Modern Food Science and Technology,2020,36(8):258-264.
[4] 岳红霞,张红,徐瑞霞,等.马铃薯全粉在发糕中的应用研究[J].农产品加工,2019(1):30-32.YUE Hong-xia,ZHANG Hong,XU Rui-xia,et al.Study on the application of potato powder in steamed sponge cake[J].Academic Periodical of Farm Products Processing,2019(1):30-32.
[5] 郑玉娇,郭晓娜,朱科学.面粉特性对荞麦馒头预拌粉品质的影响[J].食品与机械,2019,35(3):27-32,40.ZHENG Yu-jiao,GUO Xiao-na,ZHU Ke-xue.Effect of wheat flour characteristics on the quality of buckwheat Chinese steamed bread premix[J].Food & Machinery,2019,35(3):27-32,40.
[6] 范会平,许梦言,符锋,等.紫薯全粉面条预混粉的研制[J].粮食与饲料工业,2018(12):11-16.FAN Hui-pin,XU Meng-yan,FU Feng,et al.Preparation of purple sweet potato noodle premixed powder[J].Grain and Feed Industry,2018(12):11-16.
[7] 谢玉锋,葛英亮,郑茂波,等.龙麦26面条预混粉配方优化[J].食品与机械,2014,30(4):231-234.XIE Yu-feng,GE Ying-liang,ZHENG Mao-bo,et al.Optimization of premix formula of Longmai 26 noodles[J].Food & Machinery,2014,30(4):231-234.
[8] 任元元,吴淼,孟资宽,等.高纤杂粮面条预拌粉新产品开发[J].粮油食品科技,2021,29(5):138-144.REN Yuan-yuan,WU Miao,MENG Zi-kuan,et al.Research on new products of high fiber mixed-grain noodle premixed powder[J].Science and Technology of Cereals,Oils and Foods,2021,29(5):138-144.
[9] ZHOU M,KREFT I,WOO S H.Molecular breeding and nutritional aspects of buckwheat[M].[S.l.]:Academic Press,2016:387-391.
[10] 吴迪,高利,祝日倩,等.超微处理挤压改性荞麦粉添加对面团特性和全荞麦面条品质特性的影响[J].中国粮油学报,2020,35(12):30-36.WU Di,GAO Li,ZHU Ri-qian,et al.Influence of adding superfine grinded buckwheat flour pre-modified by extrusion on whole buckwheat dough properties and noodle quality characteristics[J].Journal of the Chinese Cereals and Oils Association,2020,35(12):30-36.
[11] BAI Yi-peng,ZHOU Hui-ming.Impact of aqueous ozone mixing on microbiological,quality and physicochemical characteristics of semi-dried buckwheat noodles[J].Food Chemistry,2021,336:127709.
[12] BOUASLA A,WÓJTOWICZ A.Rice-buckwheat gluten-free pasta:Effect of processing parameters on quality characteristics and optimization of extrusion-cooking process[J].Foods(Basel,Switzerland),2019,8(10):496.
[13] HAN Xiao-miao,XING Jun-jie,HAN Cong,et al.The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles[J].Carbohydrate Polymers,2021,267:118170.
[14] WANG Li-juan,WANG Li-bo,WANG Ai-li,et al.Superheated steam processing improved the qualities of noodles by retarding the deterioration of buckwheat grains during storage[J].LWT-Food Science and Technology,2021,138:110746.
[15] YALCIN Seda.Quality characteristics,mineral contents and phenolic compounds of gluten free buckwheat noodles[J].Journal of Food Science and Technology,2021,58(7):2 661-2 669.
[16] 刘玲玲,车树理,贺莉萍.马铃薯苦荞麦粉面条加工工艺研究[J].中国食物与营养,2018,24(11):18-21.LIU Lin-lin,CHE Shu-li,HE Li-ping.Study on processing technology of potato tartary buckwheat flour noodles[J].Food and Nutrition in China,2018,24(11):18-21.
[17] 田纪春.谷物品质测试理论与方法[M].北京:科学出版社,2006:368-375.TIAN Ji-chun.Theory and method of grain quality test[M].Beijing:Science Press,2006:368-375.
[18] 胡舰,周莹,左波,等.热风—压差膨化生产非油炸方便面的工艺优化[J].食品与机械,2018,34(5):198-203,215.HU Jian,ZHOU Ying,ZUO Bo,et al.Process optimization to produce non-fried instant noodles by hot air-explosion puffing drying[J].Food & Machinery,2018,34(5):198-203,215.
[19] 李燕,邹金浩,郭时印,等.紫淮山全粉对面团流变特性及面条质构特性的影响[J].食品工业科技,2019,40(2):41-46.LI Yan,ZOU Jin-hao,GUO Shi-yin,et al.Effect of purple yam flour on rheological properties of dough and texture attributions of noodles[J].Science and Technology of Food Industry,2019,40(2):41-46.
[20] 徐舒简,李兆丰.面条制品常用淀粉及其衍生物研究进展[J].食品与机械,2020,36(6):208-213,219.XU Shu-jian,LI Zhao-feng.Research prograss on starch and its derivatives in noodles[J].Food & Machinery,2020,36(6):208-213,219.
[21] KATSUKI K,OGAWA T,ADACHI S.Water sorption kinetics of wheat flour noodles with added chemically-modified starch:Water sorption kinetics of wheat flour noodles[J].Starch Strke,2018,22:1700280.
[22] 许蒙蒙,关二旗,卞科.谷朊粉和甘薯淀粉对面条品质的影响[J].粮食与饲料工业,2015,12(3):28-34.XU Meng-meng,GUAN Er-qi,BIAN Ke.Effects of wheat gluten and sweet potato starch on noodle qualities[J].Cereal & Feed Industry,2015,12(3):28-34.
[23] 王立,陈敏,赵俊丰,等.复合磷酸盐在面制品中的应用现状及发展趋势[J].食品与机械,2017,33(1):195-200.WANG Li,CHEN Min,ZHAO Jun-feng,et al.The application of phosphate in wheat based products[J].Food & Machinery,2017,33(1):195-200.
[24] 尚加英,胡军,李利民,等.小麦粉改良剂对面团流变学特性的影响[J].粮油食品科技,2017,25(4):6-12.SHANG Jia-ying,HU Jun,LI Li-min,et al.Effects of improvers on dough rheological properties[J].Science and Technology of Cereals,Oils and Foods,2017,25(4):6-12.
[25] 屈展平,任广跃,张迎敏,等.马铃薯淀粉—小麦蛋白共混体系的相互作用及对复合面条性质的影响[J].食品与机械,2020,36(1):72-78.QU Zhang-ping,REN Guang-yue,ZHANG Ying-min,et al.Interaction of potato starch-wheat protein blend system and its effect on the properties of compound noodles[J].Food & Machinery,2020,36(1):72-78.
[26] 刘紫鹏,陆启玉.添加木薯淀粉和谷朊粉对保湿熟面条品质的影响[J].食品工业科技,2017,38(20):240-244.LIU Zi-peng,LU Qi-yu.Effect of adding cassava starch and wheat gluten on quality of moisturizing cooked noodles[J].Science and Technology of Food Industry,2017,38(20):240-244.