Wheat germ noodle and making method thereof

Abstract

The invention discloses wheat germ noodle and a making method thereof. The making method comprises the following steps: (1) dissolving 0.1-0.2 part by weight of sucrose fatty acid ester of which the HLB (Hydrophile-Lipophile Balance) value is 10-14 into 20-25 parts by weight of water, so as to obtain a sucrose fatty acid ester solution; (2) adding 10-15 parts by weight of wheat germ powder into the sucrose fatty acid ester solution, stirring at a rotation speed of 2500-3000r / min (Revolutions per Minute) for 2-4 minutes so as to realize high-speed dispersion, so as to obtain a wheat germ powder dispersion liquid; (3) uniformly mixing 80-90 parts by weight of wheat flour, 2-3 parts by weight of gluten powder, 1.5-2 parts by weight of salt and wheat germ powder dispersion liquid, so as to obtain a flour mixture, and mixing the flour mixture with water to make dough which is uniform in moisture and accordant in color; (4) aging, making noodle from the dough and drying, so as to obtain the wheat germ noodle. The wheat germ noodle disclosed by the invention has the advantages that the noodle does not make the soup turbid, is not broken, is chewable, smooth, fine and straight, and moreover has the unique color, fragrance and nutrient components of the wheat germ.

Description

technical field [0001] The invention relates to the field of noodle food and processing, in particular to a wheat germ noodle and a preparation method thereof. Background technique [0002] Vermicelli is the traditional food product with the largest production volume and the widest sales range among all kinds of noodles in my country. Vermicelli is favored by people for its simple production, convenient eating and delicious taste. , Health and safety are increasingly concerned, so nutrition and health are the mainstream direction of future noodle product development. [0003] Wheat germ accounts for 2-3% of the wheat grain, and is the part with the highest nutritional value of the whole wheat grain. It contains extremely rich and high-quality protein, fat, vitamins, minerals and trace physiologically active ingredients. A natural treasure trove of nutrition". my country is a large country of wheat production and consumption. As a by-product of wheat flour processing plants,...

AI Technical Summary

Problems solved by technology

my country is a large country of wheat production and consumption. As a by-product of wheat flour processing plants, wheat germ is extremely rich in resources. The amount of wheat germ that can be used for development can reach 300,000-500,000 tons per year. For a long time, most flour mills have separated The wheat germ that comes out is added to the bran as feed, so that this precious resource cannot be fully and rationally utilized, resulting in waste and low-value utilization of high-quality food resources

[0004] The processing of wheat germ vermicelli has the following problems: (1) Because wheat germ is extremely unstable, it will deteriorate after a few days. The main reason for this is that wheat germ contains various enzymes, such as lipolytic enzymes, fat oxidation enzymes, peroxidases, etc., and the enzyme activity is very high. Once the wheat germ is separated from the wheat, these enzymes will quickly decompose the fat into fatty acids, causing rancidity and giving off an unpleasant smell; (2) due to the wheat germ The grain size of wheat germ vermicelli is large and the oil content is high. If wheat germ and flour are directly mixed and processed into dried noodles, the network structure of dough gluten protein will be destroyed. (3) If the wheat germ is powdered first, and then the wheat germ powder is mixed with other raw materials such as flour, the wheat germ powder will be produced during the kneading process. The problem of uneven mixing of flour and flour and other raw materials, and the processed dried noodles are easy to ooze germ oil, which affects the sensory quality of dried noodles and has a negative impact on market promotion

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