Hard wheat noodles with probiotic effect

Abstract

The invention discloses hard wheat noodles with a probiotic effect, and belongs to the technical field of foods. The corn-sourced arabinoxylan, the rice bran-sourced arabinoxylan and the wheat bran-sourced arabinoxylan are compounded, dissolved in water and then added into dough to prepare the fine dried noodles, the prepared fine dried noodles have little influence on the taste of hard wheat noodles, and the original chewiness and taste of the noodles can be well kept; compared with fine dried noodles prepared by adding arabinoxylan with a single source, the arabinoxylan fine dried noodles have a better effect of promoting the growth of probiotics, and the total number of microorganisms during storage is reduced, so that the arabinoxylan fine dried noodles are more beneficial to storage.

Description

Technical Field

[0001] The invention relates to hard wheat noodles with prebiotic effects, belonging to the technical field of food. Background Art

[0002] As a traditional food widely consumed around the world, noodles are loved by people for their rich taste and various cooking methods. Dried noodles are not only easy to store and transport, but also easy to cook. They can be paired with various ingredients to create a variety of dishes, which are deeply favored by consumers. Durum wheat refers to wheat with a keratin content of not less than 70%. The endosperm structure of durum wheat is compact and translucent, also known as keratin or glass. Durum wheat has a higher protein content, larger capacity, higher flour yield, higher gluten content in flour, better extensibility and elasticity. Noodles made from it have a higher chewiness and a good taste.

[0003] However, traditional noodles may lose some nutrients during the cooking process, affecting their functional value. In order to improve the nutritional value of noodles, food scientists have begun to study and develop noodles with prebiotic effects. At present, prebiotics, such as arabinoxylan, are added to enhance the prebiotic effects of noodles. However, when conventional arabinoxylan is directly added, the viscosity of the prepared durum wheat noodles increases, the chewiness decreases, and the taste is greatly affected.

[0004] At the same time, in the pursuit of health, the shelf life of noodles has also become the focus of attention of consumers and producers. The storage time of noodles is affected by many factors, including the quality and composition of raw materials, drying and packaging technology during the production process, etc. The ideal noodle product should have a long shelf life while maintaining good taste and probiotic effects to meet consumers' demand for food freshness and safety.

[0005] In summary, as a traditional food, the optimization of noodles’ taste, prebiotic effects and shelf life is the key to improving its market competitiveness and meeting consumers’ health needs. Therefore, developing a noodle product with good taste, prebiotic effects and long storage time can not only enrich consumers’ dining tables, but also promote the advancement of food technology and the sustainable development of the food industry. Summary of the invention

[0006] In order to solve at least one of the above problems, the present invention adds corn-derived arabinoxylan, rice bran-derived arabinoxylan and wheat bran-derived arabinoxylan to noodles in a certain proportion, and explores the effect on the quality of noodles by studying the sources and proportions of the added arabinoxylan. After in vitro simulated digestion, the effect of the digestion products on probiotics is explored. At the same time, the total number of colonies during the storage time is measured to explore its effect on the storage time of noodles.

[0007] The first object of the present invention is to provide a method for preparing durum wheat noodles having a prebiotic effect, comprising the following steps:

[0008] (1) compounding corn-derived arabinoxylan, rice bran-derived arabinoxylan, and wheat bran-derived arabinoxylan in a certain ratio to obtain composite arabinoxylan;

[0009] (2) dissolving the composite arabinoxylan in water, and then adding the water to hard wheat flour to prepare fresh wet noodles, and then drying the noodles to obtain dried noodles, wherein the amount of the composite arabinoxylan added to the flour is 5-10% w / w.

[0010] In one embodiment, the durum wheat flour is "Snowflake No. 1" high-gluten flour purchased from Urad Middle Banner Gaotaliang Original Organic Food Co., Ltd.

[0011] In one embodiment, the amount of water added to the flour is 30-40% (w / w).

[0012] In one embodiment, the corn-derived arabinoxylan is prepared by the following method:

[0013] The glutinous corn cobs are dried, crushed and sieved, extracted with hot water at 70 to 90°C for 2 to 3 hours at a solid-liquid ratio of 1:10 to 20, filtered, the residue removed, the supernatant concentrated, anhydrous ethanol added for alcohol precipitation, freeze-dried to obtain crude arabinoxylan, and then the starch was removed by repeated freeze-thawing to obtain corn-derived arabinoxylan.

[0014] In one embodiment, the rice bran-derived arabinoxylan is prepared by the following method:

[0015] The rice bran is dried, crushed and sieved, extracted with hot water at 70 to 90°C for 2 to 3 hours at a solid-liquid ratio of 1:10 to 20, filtered to remove the residue, concentrated the supernatant, added with anhydrous ethanol to precipitate it, freeze-dried to obtain crude arabinoxylan, and then repeatedly frozen and thawed to remove starch to obtain rice bran-derived arabinoxylan.

[0016] In one embodiment, the wheat bran-derived arabinoxylan is prepared by the following method:

[0017] After the durum wheat bran is dried, it is crushed and sieved, and extracted with hot water at 70 to 90°C for 2 to 3 hours at a solid-liquid ratio of 1:10 to 20. The extract is filtered to remove the residue, the supernatant is concentrated, anhydrous ethanol is added to precipitate it, and the crude arabinoxylan is obtained by freeze-drying. The starch is then removed by repeated freeze-thawing to obtain bran-derived arabinoxylan.

[0018] In one embodiment, the crushed and sieved material is sieved through a 60-100 mesh sieve.

[0019] In one embodiment, the ratio of corn-derived arabinoxylan, rice bran-derived arabinoxylan and wheat bran-derived arabinoxylan is 1:0.5-2:0.5-2.

[0020] In one embodiment, the drying conditions in step (2) are a temperature of 60 to 70° C. and a time of 2 to 5 hours.

[0021] The second object of the present invention is to provide durum wheat noodles with prebiotic effects prepared by the above method.

[0022] The fourth object of the present invention is to provide an application of a composite arabinoxylan in prolonging the storage time of noodles, wherein the composite arabinoxylan is obtained by compounding arabinoxylan derived from corn, arabinoxylan derived from rice bran and arabinoxylan derived from wheat bran.

[0023] Beneficial Effects

[0024] (1) The noodles prepared by the present invention using composite arabinoxylan can promote the growth of probiotics, and this effect is better than adding arabinoxylan from a single source.

[0025] (2) The noodles prepared by the composite arabinoxylan of the present invention can reduce the total number of bacterial colonies during storage and extend the storage time, and this effect is better than that of adding arabinoxylan from a single source.

[0026] (3) The dried noodles prepared by the composite arabinoxylan of the present invention have little effect on the taste of durum wheat noodles and can better maintain the original chewiness and taste of the noodles. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 : Effects of noodle digesta on probiotics.

[0028] Figure 2 : Total bacterial count of noodles during storage. DETAILED DESCRIPTION

[0029] The experimental materials involved in the following examples are as follows:

[0030] Arabinoxylan extraction method:

[0031] The raw materials (rice bran, durum wheat bran, and glutinous corn cobs) were dried, crushed, passed through an 80-mesh sieve, extracted with hot water at 85°C for 2 h at a solid-liquid ratio of 1:15, filtered, and the residue was removed. The supernatant was concentrated to one-fourth, and four times the volume of anhydrous ethanol was added to precipitate it. The crude arabinoxylan was obtained by freeze-drying, and the starch was removed by repeated freeze-thawing to obtain arabinoxylan.

[0032] The enzymes involved in the following examples are as follows:

[0033] α-Amylase (catalog number: S31302-50ku CAS: 9000-90-2, enzyme activity: 12 U / mg) was purchased from Shanghai Yuanye Biotechnology Co., Ltd., pepsin (catalog number: S10027-25g CAS: 9001-75-6, enzyme activity: 30000 U / g) was purchased from Shanghai Yuanye Biotechnology Co., Ltd., and trypsin (catalog number: 64008834 CAS: 9002-07-7, enzyme activity: 2500 U / mg) was purchased from Sinopharm Chemical Reagent Co., Ltd.

[0034] The detection methods involved in the following embodiments are as follows:

[0035] Benefits of life:

[0036] Artificial saliva: 0.19g KH2PO4, 2.38g Na2HPO4, 8g NaCl, distilled water to 1L, pH adjusted to 7, add α-amylase, enzyme activity reaches 200U.

[0037] Artificial gastric juice: 0.1 mol / L hydrochloric acid, containing 0.54 g / L pepsin.

[0038] Artificial intestinal fluid: 0.11g trypsin and 0.7g porcine bile salts were dissolved in 25mL 0.5mol / L NaHCO3.

[0039] (1) Weigh 12 g of dried noodles, cook them to the optimal cooking time, cut them into pieces to simulate oral chewing, add 150 mL of artificial saliva, and incubate them at 37°C for 1 h.

[0040] Determination of the optimal steaming time: Select noodles with uniform thickness, take 20 noodles and put them into 500mL of boiling water. After 2 minutes, take out one noodle every 30 seconds and observe the white core in the middle of the noodles. The time when the white core just disappears is the optimal steaming time of the noodles.

[0041] (2) Subsequently, 5 mL of artificial gastric juice was added, and the pH was adjusted to 2 with hydrochloric acid, and the mixture was shaken and incubated at 37 °C for 2 h to simulate gastric digestion. The pH was adjusted to 6.8 with 6 mol / L NaOH, and then 25 mL of artificial intestinal juice was added, and the mixture was shaken and incubated at 37 °C for 3 h. After mixing, the mixture was transferred to a dialysis bag with a molecular weight of 1 kDa and dialyzed overnight. The samples were collected and freeze-dried for subsequent experiments.

[0042] (3) Experimental group: MRS broth liquid culture medium was selected, 2% (w / v) of the digested freeze-dried powder obtained in step (2) was added, and Lactobacillus plantarum was used as the experimental strain and inoculated into the above culture medium at an inoculum rate of 1% (v / v);

[0043] Meanwhile, blank MRS broth liquid culture medium was used as a control group;

[0044] The positive control was: adding 2% (w / v) glucose to the MRS broth liquid medium;

[0045] The above groups were subjected to anaerobic fermentation at 37°C for 12 h, and the optical density OD600 was measured every 3 h.

[0046] Optical density OD600: characterizes the growth status of probiotics.

[0047] Texture: Cook the noodles until the optimal cooking time, then quickly remove them with chopsticks, cool them in cold water for 5 seconds, dry the surface of the noodles with kitchen paper, take three evenly cooked noodles and place them parallel to the test bench, and use the P / 35 probe to measure the full texture characteristics. The parameters are set as follows: speed 1.0mm / s before the test, speed 2mm / s during the test, speed 2mm / s after the test, trigger force 5g, compression deformation 50%, 5s interval between 2 compressions, and repeat the experiment five times.

[0048] Moisture content: Determined according to the national standard "GB 5009.3-2016 National Food Safety Standard Determination of Moisture in Food".

[0049] Changes in the noodles during storage: The noodles were sealed in ziplock bags and stored at 25°C for 20 days. Samples were taken on the 0th, 5th, 10th, 15th, and 20th days to determine the total colony count and 16sRNA (colony composition).

[0050] a. Total colony count

[0051] It is determined according to the national standard "GB 4789.2-2022 National Food Safety Standard Food Microbiology Inspection Total Colony Count Determination".

[0052] b.16sRNA

[0053] Example 1: A method for preparing durum wheat noodles with added arabinoxylan

[0054] The following steps are involved:

[0055] (1) Weigh 200 g of special snowflake No. 1 high-gluten flour, i.e. hard wheat flour.

[0056] (2) Preparation of complex sugars:

[0057] The arabinoxylan from corn, the arabinoxylan from rice bran and the arabinoxylan from wheat bran are mixed in a mass ratio of 1:1:1 to obtain a composite arabinoxylan;

[0058] (3) Weigh 8% (w / w) of the weight of flour composite arabinoxylan, dissolve it in water, and add it to hard wheat flour to make fresh wet noodles, wherein the amount of water added is 35% (w / w) of the weight of flour, and then dry the noodles to obtain noodles (denoted as CF1). Drying conditions: temperature 65°C, time 3h.

[0059] Example 2: A method for preparing durum wheat noodles with added arabinoxylan

[0060] The following steps are involved:

[0061] (1) Weigh 200g of special snowflake No. 1 high-gluten flour.

[0062] (2) Preparation of complex sugars:

[0063] The arabinoxylan from corn, the arabinoxylan from rice bran and the arabinoxylan from wheat bran are mixed in a mass ratio of 2:1:1 to obtain a composite arabinoxylan;

[0064] (3) Weigh 8% (w / w) of the weight of flour composite arabinoxylan, dissolve it in water, and add it to hard wheat flour to make fresh wet noodles, wherein the amount of water added is 35% (w / w) of the weight of flour, and then dry the noodles to obtain noodles (denoted as CF2). Drying conditions: temperature 65°C, time 3h.

[0065] Example 3: A method for preparing durum wheat noodles with added arabinoxylan

[0066] The following steps are involved:

[0067] (1) Weigh 200g of special snowflake No. 1 high-gluten flour.

[0068] (2) Preparation of complex sugars:

[0069] The arabinoxylan from corn, the arabinoxylan from rice bran and the arabinoxylan from wheat bran are mixed in a mass ratio of 1:1:2 to obtain a composite arabinoxylan;

[0070] (3) Weigh 8% (w / w) of the weight of flour composite arabinoxylan, dissolve it in water, and add it to hard wheat flour to make fresh wet noodles, wherein the amount of water added is 35% (w / w) of the weight of flour, and then dry the noodles to obtain noodles (denoted as CF3). Drying conditions: temperature 65°C, time 3h.

[0071] Example 4: A method for preparing durum wheat noodles with added arabinoxylan

[0072] The following steps are involved:

[0073] (1) Weigh 200g of special snowflake No. 1 high-gluten flour.

[0074] (2) Preparation of complex sugars:

[0075] The arabinoxylan from corn, the arabinoxylan from rice bran and the arabinoxylan from wheat bran are mixed in a mass ratio of 1:2:1 to obtain a composite arabinoxylan;

[0076] (3) Weigh 8% (w / w) of the weight of flour composite arabinoxylan, dissolve it in water, and add it to hard wheat flour to make fresh wet noodles, wherein the amount of water added is 35% (w / w) of the weight of flour, and then dry the noodles to obtain noodles (denoted as CF4). Drying conditions: temperature 65°C, time 3h.

[0077] Comparative Example 1:

[0078] The composite arabinoxylan in Example 1 was replaced with corn-derived arabinoxylan of the same mass to prepare noodles (denoted as C), and the other steps were consistent with Example 1.

[0079] Comparative Example 2:

[0080] The composite arabinoxylan in Example 1 was replaced with arabinoxylan from rice bran of the same mass to prepare noodles (denoted as R), and the other steps were consistent with Example 1.

[0081] Comparative Example 3:

[0082] The composite arabinoxylan in Example 1 was replaced with arabinoxylan derived from wheat bran of the same mass to prepare noodles (denoted as W), and the other steps were consistent with Example 1.

[0083] Comparative Example 4:

[0084] Except that arabinoxylan was not added to the noodles, other steps were the same as in Example 1 to prepare dried noodles (recorded as no addition).

[0085] Results Test Example 1: Effect of Noodle Digestion Products on Probiotics

[0086] The effects of digestion products on probiotics were measured for the noodles prepared in Examples 1 to 4 and Comparative Examples 1 to 4, and glucose was added to replace the digestion products as a positive control.

[0087] according to Figure 1It can be seen that the digestion products of the noodles (CF1, CF2, CF3, CF4) prepared in Examples 1 to 4 and the noodles (C, R, W) prepared in Comparative Examples 1 to 3 increase the optical density OD600 of Lactobacillus plantarum to varying degrees, indicating that the addition of arabinoxylan to the noodles promotes the growth of Lactobacillus plantarum (the optical density value is greater than that without addition). The digestion products of the noodles (CF1, CF2, CF3, CF4) prepared in Examples 1 to 4 make the optical density OD600 of Lactobacillus plantarum grow significantly faster than that of Comparative Examples 1 to 3 (C, R, W) in the initial growth period (0-8h), and the final optical density OD600 is also slightly higher than that of Comparative Examples 1 to 3 (C, R, W), indicating that the digestion products of the noodles prepared by adding arabinoxylan from different sources to the dough can promote the growth of probiotics, and this effect is stronger than that of adding arabinoxylan from a single source, among which Example 1 (CF1) has the best effect.

[0088] Results Test Example 2: Noodle texture determination

[0089] The noodles prepared in Examples 1 to 4 and Comparative Examples 1 to 4 were boiled to the optimal cooking time, and the texture of the noodles was measured. After the addition of arabinoxylan, except for CF3, the hardness of the noodles prepared in Examples 1, 2, 4 and Comparative Examples 1 to 3 was higher than that of the group without addition. However, the cohesion of the noodles prepared in Examples 1 to 4 and Comparative Examples 1 to 3 decreased (compared to the group without addition in Comparative Example 4). Chewiness is a relatively important indicator affecting the taste, among which the chewiness of most noodles decreased, and only the noodles (CF1) prepared in Comparative Example 2 (R) rice bran-derived arabinoxylan and Example 1 had higher chewiness, and the noodles prepared in Example 1 had the best chewiness. After the addition of arabinoxylan, the viscosity of the noodles increased, and the viscosity of most of the compound groups (Examples 1 to 4) was lower than that of the noodle group with single-source arabinoxylan added (Comparative Examples 1 to 3). In addition, the resilience of the noodles prepared after the addition of arabinoxylan (Examples 1 to 4, Comparative Examples 1 to 3) decreased (compared to Comparative Example 4). Among the above-mentioned various indices, chewiness is a characteristic that can comprehensively represent the taste of noodles. A high chewiness indicates that the noodles are chewier, but a too high chewiness will affect the edibility of the noodles. The comprehensive performance of the noodles prepared in Example 1 is closest to that of noodles without the addition of arabinoxylan, and can better maintain the original taste of the noodles.

[0090] Table 1 Texture of dried noodles

[0091]

[0092]

[0093] Results Test Example 3 Determination of moisture content of dried noodles

[0094] Moisture is one of the necessary conditions for microbial growth. The less moisture, the less conducive it is to microbial growth. The interaction between polysaccharides and proteins in the present invention may increase the gaps between starch granules, leading to water loss. The moisture content of the noodles prepared in Examples 1 to 4 and Comparative Examples 1 to 4 was measured. According to Table 2, the noodles prepared in Comparative Examples 1 to 3 (C, R, W) and the noodles prepared in Examples 1 to 4 (CF1, CF2, CF3, CF4) have less moisture than the noodles prepared in Comparative Example 4 (no addition group). Among them, the noodles prepared in Example 1 (CF1) have the lowest moisture content and are the most unfavorable for microbial growth.

[0095] Table 2 Moisture content of dried noodles

[0096]

[0097] Results Test Example 4 Changes in the total number of bacterial colonies in dried noodles during storage

[0098] The total number of colonies during storage was determined for the samples prepared in Examples 1 to 4 and Comparative Examples 1 to 4. Figure 2 It can be seen that as the storage time increases, the number of microorganisms in the noodles increases significantly, among which the number of microorganisms in the group without addition (Comparative Example 4) is the largest, and the number of microorganisms in the noodles with added arabinoxylan (Examples 1 to 4 and Comparative Examples 1 to 3) decreases. The number of microorganisms in the noodles prepared in Examples 1 to 4 (CF1, CF2, CF3, CF4) is less than that in the noodles prepared in Comparative Examples 1 to 3 (C, R, W), indicating that the noodles prepared by dissolving the arabinoxylan from corn, rice bran and wheat bran in a certain amount of water and then adding the arabinoxylan to the dough can reduce the total number of colonies during storage and extend the storage time, and this effect is better than that of adding arabinoxylan from a single source, among which the group in Example 1 (CF1) has the best effect. Arabinoxylan can inhibit bacterial cell adhesion, damage bacterial cell membranes and cell walls or increase permeability, affect bacterial metabolism, inhibit the formation of biofilms or destroy biofilms, etc., thereby playing a certain role in inhibiting harmful microorganisms. The present invention further uses arabinoxylans from different sources for compounding, utilizes the synergistic effect of arabinoxylans from different sources, and enhances the antibacterial effect.

[0099] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for preparing durum wheat noodles with prebiotic effects, characterized in that: The following steps are involved: (1) compounding corn-derived arabinoxylan, rice bran-derived arabinoxylan, and wheat bran-derived arabinoxylan in a certain ratio to obtain composite arabinoxylan; (2) dissolving the composite arabinoxylan in water, and then adding the water to hard wheat flour to prepare fresh wet noodles, and then drying the noodles to obtain dried noodles, wherein the amount of the composite arabinoxylan added to the flour is 5-10% w / w.

2. The preparation method according to claim 1, characterized in that: The amount of water added to the durum wheat flour is 30-40% w / w.

3. The preparation method according to claim 1, characterized in that: The ratio of corn-derived arabinoxylan, rice bran-derived arabinoxylan and wheat bran-derived arabinoxylan is 1:0.5-2:0.5-2.

4. The preparation method according to claim 1, characterized in that: The drying conditions in step (2) are a temperature of 60 to 70° C. and a time of 2 to 5 hours.

5. The preparation method according to claim 1, characterized in that: The corn-derived arabinoxylan is prepared by the following method: The glutinous corn cobs are dried, crushed and sieved, extracted with hot water at 70 to 90°C for 2 to 3 hours at a solid-liquid ratio of 1:10 to 20, filtered, the residue removed, the supernatant concentrated, anhydrous ethanol added for alcohol precipitation, freeze-dried to obtain crude arabinoxylan, and then the starch was removed by repeated freeze-thawing to obtain corn-derived arabinoxylan.

6. The preparation method according to claim 1, characterized in that: The rice bran-derived arabinoxylan is prepared by the following method: The rice bran is dried, crushed and sieved, extracted with hot water at 70 to 90°C for 2 to 3 hours at a solid-liquid ratio of 1:10 to 20, filtered to remove the residue, concentrated the supernatant, added with anhydrous ethanol to precipitate it, freeze-dried to obtain crude arabinoxylan, and then repeatedly frozen and thawed to remove starch to obtain rice bran-derived arabinoxylan.

7. The preparation method according to claim 1, characterized in that: The wheat bran-derived arabinoxylan is prepared by the following method: After the durum wheat bran is dried, it is crushed and sieved, and extracted with hot water at 70 to 90°C for 2 to 3 hours at a solid-liquid ratio of 1:10 to 20. The extract is filtered to remove the residue, the supernatant is concentrated, anhydrous ethanol is added to precipitate it, and the crude arabinoxylan is obtained by freeze-drying. The starch is then removed by repeated freeze-thawing to obtain bran-derived arabinoxylan.

8. Hard wheat noodles with prebiotic effects prepared by the preparation method according to any one of claims 1 to 7.

9. An application of composite arabinoxylan in extending the storage time of noodles, characterized in that: in, The composite arabinoxylan is obtained by compounding arabinoxylan derived from corn, arabinoxylan derived from rice bran and arabinoxylan derived from wheat bran.

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