High-cellulose high-nutrient fermentation corn noodles and making method thereof

Abstract

The invention relates to high-cellulose high-nutrient fermentation corn noodles and a making method thereof. The making method comprises the steps of step I, sterilizing crushed corn to obtain corn flour, adding activated zymocyte bacterial liquid, performing uniform mixing, adding corn cob fermentation liquid, performing mixing, and performing solid-state fermentation culture for 36-72h to obtainfermentation products; and step II, drying the fermentation products, performing crushing and performing screening to obtain high-linear-chain corn starch. The high-linear-chain corn starch is further prepared by the fermentation technology, the fermentation corn noodles are further made, the defect that high-content corn starch is difficult to make dough, can be overcome, the scheme only utilizes corn raw materials and adopts an appropriate strain for efficient fermentation, and the obtained noodles are rich in cellulose and good in mouth feel and flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fermented corn noodle with high cellulose and high nutrition and a preparation method thereof. Background technique [0002] Traditional noodles are a kind of strip-shaped noodle food made of wheat flour as the main raw material, with or without adding other grain flour and bean flour, adding water and forming dough, sheeting, cutting, or kneading, pulling, kneading and other methods. Noodles can be wide or narrow, long or short, and can be processed into wet noodles or dried into dried noodles in various forms. There are many ways to eat noodles. They can be steamed, boiled, fried, stewed, fried, mixed, etc. They are suitable for both hot and cold. They can be used as staple food or fast food. Different varieties and flavors can be prepared according to consumption habits and personal preferences. , Easy to eat, nutritious noodle food. Therefore, noodles ...

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Problems solved by technology

[0007] The document with the application number of 201310547206.1 discloses high-fiber additive-free pure corn noodles and its green production method. After the mature corn kernels are screened to remove impurities, they are processed by high-pressure steam swelling, crushing, tissue improvement, blending, and molding to produce high-fiber additive-free noodles. Pure corn noodles have good binding force, appropriate extensibility and flexibility, good cooking resistance, pure corn flavor, improve the digestibility of corn food, and have health effects; The fiber content is low and the flavor is single, which does not meet the needs of modern people for body shaping and rich taste. Therefore, it is urgent to prepare a kind of corn noodles rich in fiber and good in flavor.

[0008] Fermentation is a common traditional process of using grains, which has the advantages of improving product taste, enhancing flavor, improving texture, and increasing nutritional value. The fermented corn noodles provided by the inventors utilize this principle, but the fermentation process is different. The prepared fermented noodles are completely different, how to provide a standardized production process is an urgent problem to be solved in the industrial production of fermented noodles

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