Probiotic golden corn noodles and preparation method thereof

Abstract

The invention belongs to the technical field of noodles, and discloses probiotic golden corn noodles and a preparation method thereof, and the method comprises the following steps: preparing probiotic corn fermented flour and preparing the probiotic golden corn noodles. The preparation of the probiotic corn fermented flour comprises the steps of strain activation and amplification culture, preparation of a mixed leavening agent, preparation of raw materials, inoculated fermentation, cleaning, pulping, curing and mixing, drying and grinding. The preparation method of the probiotic golden corn noodles comprises the steps of raw material preparation, dough preparation and noodle forming. The probiotic golden corn noodles disclosed by the invention have the beneficial effects of promoting intestinal health, controlling blood sugar and blood fat, enhancing immunity and improving mouth feel and flavor, so that the probiotic golden corn noodles become a healthy and delicious food choice.

Description

Technical Field

[0001] The invention belongs to the technical field of noodles, and particularly relates to probiotic golden corn noodles and a preparation method thereof. Background Art

[0002] With the improvement of people's living standards and the enhancement of health awareness, more and more people begin to pay attention to the health of their diet. Although traditional noodles have a rich taste, they are insufficient in terms of health benefits. Therefore, the development of a noodle that is both delicious and healthy has become an urgent need in the market.

[0003] Corn, as a common food crop, has rich nutritional value and broad application prospects. However, corn is traditionally used mainly as feed and food processing raw materials, and its added value is relatively low. Probiotics, as a microorganism beneficial to the human body, play a significant role in regulating the balance of intestinal flora, enhancing immunity, and promoting digestion and absorption. In recent years, as people's understanding of probiotics deepens, probiotics are used more and more widely in the food field.

[0004] In order to increase the added value and utilization rate of corn, the inventors explored the possibility of using corn to make high-value-added foods. The research and development of probiotic corn noodles combines corn with probiotics to develop a food with unique taste and nutritional value. Adding probiotics to noodles can not only enhance the nutritional value of noodles, but also increase the health benefits of noodles, meeting consumers' demand for healthy food. Summary of the invention

[0005] In order to overcome the above technical problems, the present invention provides probiotic golden corn noodles and a preparation method thereof.

[0006] The present invention adopts the following technical solutions: The preparation method of probiotic golden corn noodles comprises the following steps: Preparation of probiotic corn fermented flour: Inoculate the required probiotic strains into the sterilized culture medium, activate them for 24 hours at 30℃~37℃ and 220 r / min on a rotary shaker, subculture them twice, and select single colonies with good growth as experimental strains for expansion culture; The probiotics after expanded culture were centrifuged separately to retain the bacterial sludge, and after mixing various probiotics, the number of live bacteria was adjusted with sterile purified water to make the bacterial activity reach 1×10^8 CFU / g to obtain a mixed fermentation agent; Clean the corn grits, add clean water at a ratio of 1:3 w / v, put them into a fermentation tank, add the mixed fermentation agent at 5% of the mass of the corn grits into the fermentation tank, stir evenly, and ferment at 30℃~37℃; The fermented corn grits are cleaned to remove excess impurities and fermentation products, and the cleaned corn grits are ground into a slurry; Taking part of the raw corn syrup in a container, ripening it at 70° C. for 1 hour, uniformly mixing the ripened corn syrup with the raw corn syrup in a certain proportion, and taking the precipitate after standing to obtain fermented corn flour; The fermented cornmeal is dried and then ground using a cold grinding machine to produce fine probiotic corn fermented flour; Prepare the noodles: Mix the probiotic corn fermented flour and other auxiliary materials in proportion, add water and stir until the flour becomes flocculent, then knead it into a smooth and elastic dough with your hands, cover the kneaded dough with a wet cloth or plastic wrap, and place it in a warm and humid environment to rise for 30-60 minutes; Roll the dough evenly, and cut it into strips to get probiotic golden corn noodles.

[0007] Preferably, the probiotic strains include Lactobacillus plantarum, Leuconostoc mesenteroides subspecies and yeast, and the mixing mass ratio of the three bacterial sludges is 6:3:1.

[0008] Preferably, the cooked corn syrup and the raw corn syrup are mixed in a mass ratio of 2:3.

[0009] Preferably, the auxiliary materials are wheat flour, salt and edible alkali.

[0010] The invention also discloses probiotic golden corn noodles prepared by the preparation method, which have a golden yellow surface and contain probiotics.

[0011] Compared with the prior art, the present invention has the following beneficial effects: 1. Promotes intestinal health Increase dietary fiber intake: Probiotic golden corn noodles are rich in dietary fiber, which can help push food residues forward in the intestines, effectively prevent constipation, and make the intestines more unobstructed. The probiotics in the noodles help regulate the balance of intestinal flora, promote intestinal health, and reduce the occurrence of intestinal diseases.

[0012] 2. Control blood sugar and blood lipids The dietary fiber in probiotic golden corn noodles can slow down the digestion of food in the stomach, thereby stabilizing the rise in blood sugar and avoiding a sharp rise in blood sugar after a meal. Ingredients such as linoleic acid and glutathione in the noodles can effectively lower cholesterol and prevent cholesterol from depositing on the inner walls of blood vessels, thereby reducing the occurrence of arteriosclerosis.

[0013] 3. Enhance Immunity The nutrients in probiotic golden corn noodles help improve immunity, strengthen physical fitness, and keep people energetic in their busy lives.

[0014] 4. Improve taste and flavor Probiotic golden corn noodles retain the sweet taste of corn while adding the fermented flavor of probiotics, making the noodles taste more unique and delicious. The fermented corn noodles are easier to digest and absorb, and are suitable for people of all ages.

[0015] In summary, probiotic golden corn noodles have the beneficial effects of promoting intestinal health, controlling blood sugar and blood lipids, enhancing immunity, and improving taste and flavor, making probiotic golden corn noodles a healthy and delicious food choice. DETAILED DESCRIPTION

[0016] The embodiments of the present invention are described in detail below. Unless otherwise specified, the raw materials and equipment used can be purchased from the market or are commonly used in the art. The methods in the embodiments, unless otherwise specified, are conventional methods in the art. The following embodiments are exemplary and are only used to explain the present invention, and cannot be understood as limiting the present invention.

[0017] Preparation of probiotic corn fermented flour: 1. Activation and expansion of bacterial strains Bacteria activation The required probiotics (Lactobacillus plantarum, Leuconostoc mesenteroides subsp. mesenteroides, and yeast) were inoculated into the sterilized culture medium respectively.

[0018] Activation is carried out using a rotary shaker at 30°C~37°C and a rotation speed of 220r / min, and the activation time is generally 24 hours.

[0019] After two subcultures, single colonies with good growth were selected as experimental strains.

[0020] Expand cultivation The activated probiotics were inoculated into a larger volume of 5L MRS medium or YPD medium containing an appropriate amount of brown sugar.

[0021] The culture was expanded at the same temperature and rotation speed for 24 hours.

[0022] Expand the culture twice to obtain a sufficient amount of seed solution for use.

[0023] 2. Preparation of mixed fermentation agent Centrifugation and mixing The probiotics after expanded culture are centrifuged separately to retain the bacterial mud.

[0024] After mixing the three bacteria in a mass ratio of 6:3:1, the number of viable bacteria was adjusted with sterile purified water to reach 1×10^8 CFU / g.

[0025] 3. Raw material preparation and inoculation and fermentation Raw material preparation Wash and remove corn grits.

[0026] Add clean water at a ratio of 1:3 w / v and place in a fermentation tank.

[0027] Inoculation fermentation Add the mixed fermentation liquid into the fermentation tank at 5% of the mass of corn grits, stir evenly, and ferment at 30℃~37℃. The fermentation time depends on the specific situation until the desired fermentation degree is reached.

[0028] 4. Cleaning, refining and aging mixing Cleaning and refining After fermentation is completed, the fermented corn grits are cleaned to remove excess impurities and fermentation products.

[0029] Grind the cleaned corn grits into a pulp.

[0030] Matured Mix Take a portion of raw corn syrup and place it in a container for aging at 70°C for 1 hour.

[0031] Mix the cooked corn syrup and the raw corn syrup evenly in a mass ratio of 2:3.

[0032] The mixture was allowed to stand at 37°C for 1 hour, and the precipitate was taken to obtain fermented cornmeal.

[0033] 5. Drying and grinding drying The fermented cornmeal is dried to remove excess moisture.

[0034] Grinding The dried fermented corn flour is ground by a cold grinding machine to obtain fine probiotic corn fermented flour.

[0035] Probiotic corn fermented flour should be stored in a cool, dry and ventilated place until needed.

[0036] To make Probiotic Golden Corn Noodles: 1. Raw material preparation Probiotic corn fermented flour ensures that the flour is fresh, free of impurities, and has been successfully prepared according to the previous process.

[0037] Water, use clean and hygienic drinking water.

[0038] Other auxiliary materials include wheat flour (used to increase gluten strength), salt (used for seasoning and strengthening the gluten network structure), and edible alkali (used to adjust the pH value and enhance the elasticity and taste of noodles, but attention should be paid to the dosage to avoid destroying the activity of probiotics).

[0039] 2. Dough Preparation Mix the probiotic corn fermented flour and other auxiliary materials in proportion, gradually add water, stirring while adding until the flour becomes flocculent. Then knead it into a smooth and elastic dough by hand. Pay attention to the amount of water to avoid the dough being too soft or too hard.

[0040] Let the dough rest: Cover the kneaded dough with a wet cloth or plastic wrap and place it in a warm, humid environment to rest for 30-60 minutes to allow the dough to fully relax and ferment, thus enhancing the taste and flavor of the noodles.

[0041] 3. Noodle Forming Rolling the dough: Place the dough on the chopping board and use a rolling pin to roll it into a thin sheet of uniform thickness.

[0042] Cutting into strips: Use a noodle cutter or noodle machine to cut the rolled dough into noodles of uniform width, adjust the width and thickness of the noodles as needed, and dry the noodles as needed.

[0043] 4. Packaging The noodles are packaged according to the predetermined weight or quantity, and the packaging materials are clean, sanitary, and odor-free food-grade materials.

[0044] Although the embodiments of the present invention have been shown and described, those skilled in the art will appreciate that various changes, modifications, substitutions and variations may be made to the above embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the claims and their equivalents.

Claims

1. A method for preparing probiotic golden corn noodles, characterized in that: Includes the following: Preparation of probiotic corn fermented flour: Inoculate the required probiotic strains into the sterilized culture medium, activate them for 24 hours at 30℃~37℃ and 220 r / min on a rotary shaker, subculture them twice, and select single colonies with good growth as experimental strains for expansion culture; The probiotics after expanded culture were centrifuged separately to retain the bacterial sludge, and after mixing various probiotics, the number of live bacteria was adjusted with sterile purified water to make the bacterial activity reach 1×10^8 CFU / g to obtain a mixed fermentation agent; Clean the corn grits, add clean water at a ratio of 1:3 w / v, put them into a fermentation tank, add the mixed fermentation agent at 5% of the mass of the corn grits into the fermentation tank, stir evenly, and ferment at 30℃~37℃; The fermented corn grits are cleaned to remove excess impurities and fermentation products, and the cleaned corn grits are ground into a slurry; Taking part of the raw corn syrup in a container, ripening it at 70° C. for 1 hour, uniformly mixing the ripened corn syrup with the raw corn syrup in a certain proportion, and taking the precipitate after standing to obtain fermented corn flour; The fermented cornmeal is dried and then ground using a cold grinding machine to produce fine probiotic corn fermented flour; Prepare the noodles: Mix the probiotic corn fermented flour and other auxiliary materials in proportion, add water and stir until the flour becomes flocculent, then knead it into a smooth and elastic dough with your hands, cover the kneaded dough with a wet cloth or plastic wrap, and place it in a warm and humid environment to rise for 30-60 minutes; Roll the dough evenly, and cut it into strips to get probiotic golden corn noodles.

2. The method for preparing probiotic golden corn noodles according to claim 1, characterized in that: The probiotic strains used are Lactobacillus plantarum, Leuconostoc mesenteroides subspecies and yeast, and the mixed mass ratio of the three bacterial slurries is 6:3:

1.

3. The method for preparing probiotic golden corn noodles according to claim 1, characterized in that: The cooked corn syrup and the raw corn syrup are mixed in a mass ratio of 2:

3.

4. The method for preparing probiotic golden corn noodles according to claim 1, characterized in that: The auxiliary materials are wheat flour, salt and edible alkali.

5. The probiotic golden corn noodles prepared by the preparation method according to any one of claims 1 to 4 have a golden texture and contain probiotics.