Wild soybean noodles with excellent texture and preparation method thereof

Abstract

The invention provides wild soybean noodles with excellent texture and a preparation method of the wild soybean noodles, and belongs to the technical field of foods. The invention provides wild soybean noodles. The wild soybean noodles are prepared from the following raw materials: cooked wild soybean flour and wheat flour. The cooked wild soybean powder is used as a noodle raw material, can provide rich isoflavone and dietary fibers, improves the problem of single nutrition of traditional noodles, and significantly improves the health value of the noodles. Meanwhile, the cooked wild soybean powder is adopted as the raw material, bioactive components in the cooked wild soybean powder can enable the noodles to form a more stable structure, the boiling fastness of the noodles is enhanced, the problems of noodle breakage and adhesion after boiling are reduced, and the noodles can bring better eating experience. The wild soybean noodles provided by the invention have unique flavor and health benefits, can meet multiple requirements of consumers on healthy diet, have high nutritional value and good eating quality, and have important market significance and innovation value.

Description

Technical Field

[0001] The present invention belongs to the technical field of food, and particularly relates to a wild soybean noodle with excellent texture and a preparation method thereof. Background Art

[0002] In the field of pasta, traditional noodles have always used wheat flour as the main raw material. They are easy to make and have diverse tastes, and have long occupied an important position in the consumer market. However, it is undeniable that traditional noodles have significant limitations. From a nutritional perspective, their ingredients are relatively single, and the content of essential amino acids and dietary fiber is low, which makes it difficult for their nutritional value to meet the needs of modern consumers for a healthy diet. In terms of texture, traditional noodles lack toughness and are prone to adhesion during cooking or storage, which greatly affects the eating experience of consumers. In addition, with the continuous improvement of people's health awareness, the low protein content and high glycemic index of traditional noodles have also become bottlenecks in their development.

[0003] In order to overcome these deficiencies of traditional noodles, some innovative noodle products have emerged on the market. These products enrich the nutritional components of noodles by adding ingredients such as vegetables, fruits, or soy protein. For example, noodles added with soybean residue composite powder use the soybean dietary fiber in them to improve the texture of the noodles and enhance their nutritional value to a certain extent. At the same time, noodles containing specific proteins such as whey protein and soy protein have also made obvious progress in terms of cooking resistance and texture.

[0004] However, the currently existing noodles with different raw material compositions generally still have problems such as easy adhesion and poor texture characteristics. Summary of the Invention

[0005] Aiming at the defects in the prior art, the purpose of the present invention is to provide a wild soybean noodle, which can significantly improve the nutritional quality of the noodle while also improving the texture of the noodle and solving the problem of easy adhesion of the noodle.

[0006] The purpose of the present invention is achieved through the following technical solutions:

[0007] The present invention provides a wild soybean noodle. Calculated by volume parts, the raw materials for preparation include: 5 - 15 parts of cooked wild soybean powder, 90 - 100 parts of wheat flour 、 0.3 - 0.4 parts of NaCl and 20 - 30 parts of water.

[0008] Preferably, the cooked wild soybean powder includes stir-fried wild soybean powder.

[0009] Preferably, the preparation method of the cooked wild soybean powder includes:

[0010] Stir-fry the raw Glycine soja powder at a temperature of 120-150 °C and keep stirring until the soybean powder turns yellow and a bean fragrance can be smelled. Then stop heating and keep stirring until the temperature of the soybean powder drops to 50-60 °C, and then stop stirring to obtain cooked Glycine soja powder.

[0011] Preferably, the preparation method of the raw Glycine soja powder includes: grinding Glycine soja and then sieving it; the sieving includes passing through a 100-mesh sieve.

[0012] The present invention provides a preparation method of the Glycine soja noodles described in the above technical solution, including the following steps:

[0013] Mix the raw materials for preparing Glycine soja noodles and then stir to obtain noodle flocs;

[0014] Ripen the noodle flocs to obtain ripened noodle flocs;

[0015] Press the ripened noodle flocs into sheets and then cut them into strips to obtain Glycine soja noodles.

[0016] Preferably, the ripening temperature is 22-35 °C; the ripening time is 5-30 min.

[0017] Preferably, the stirring speed is 50-100 revolutions / min; the stirring time is 3-15 min.

[0018] Preferably, the pressing step includes: each roller presses the noodle dough 2 times, and each time the noodle sheet is folded in half during pressing, and a total of 5 rollers are passed for pressing.

[0019] Preferably, the thickness of the cut strips is 1.0-1.2 mm, the width is 1.5-2.5 mm, and the length is 18-22 cm.

[0020] Preferably, drying is also included after cutting the strips.

[0021] The beneficial effects of the present invention:

[0022] The present invention provides a kind of wild soybean noodles. By volume, the raw materials for preparation include: 5 - 15 parts of cooked wild soybean powder, 90 - 100 parts of wheat flour, 0.3 - 0.4 parts of NaCl, and 20 - 30 parts of water. Wild soybean is a wild plant with high nutritional value and unique bioactive components. It is rich in isoflavones, which are plant compounds with various health effects, such as antioxidant, regulating blood lipid, and preventing cardiovascular diseases. In addition, the dietary fiber in wild soybean helps to promote intestinal health and prevent intestinal diseases such as constipation. The present invention uses cooked wild soybean powder as the noodle raw material, which can provide rich isoflavones and dietary fiber, thus improving the problem of single nutrition of traditional noodles and significantly enhancing the health value of noodles. In addition, the present invention uses cooked wild soybean powder as the noodle raw material, and the bioactive components therein can make the noodles form a more stable structure, enhance the boil resistance of the noodles, reduce the problems of broken and sticky noodles after boiling, and enable the noodles to bring a better eating experience. The wild soybean noodles provided by the present invention have unique flavors and health benefits, can meet the diverse needs of consumers for healthy diets, have high nutritional value and good edible quality, and have important market significance and innovation value. Description of the Drawings

[0023] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for use in the embodiments. Obviously, the following-described drawings are only some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.

[0024] Figure 1 It is the appearance diagram of wheat flour, raw wild soybean powder, and cooked wild soybean powder;

[0025] Figure 2 It is the detection result diagram of the lipoxygenase content of wheat flour, cooked wild soybean powder, and raw wild soybean powder;

[0026] Figure 3 It is the scanning electron microscope observation result diagram of flour, cooked wild soybean powder, blended powder 1, and blended powder 2;

[0027] Figure 4 It is the result diagram of the cooking time of different noodles in verification experiment 3;

[0028] Figure 5 It is the result diagram of the cooking loss rate of different noodles in verification experiment 3;

[0029] Figure 6 It is the detection result diagram of the isoflavone content of the wild soybean noodles in Example 2 and the commercially available noodles;

[0030] Figure 7Appearance and adhesion diagrams of wild soybean dry noodles and commercially available noodles;

[0031] Figure 8 Cross-sectional scanning electron microscopy results diagrams of wild soybean dry noodles and commercially available noodle products. Specific implementation mode

[0032] The present invention provides a kind of wild soybean noodles. Calculated by volume parts, the raw materials for preparation include: 5-15 parts of cooked wild soybean powder, 90-100 parts of wheat flour 、 0.3-0.4 parts of NaCl and 20-30 parts of water.

[0033] The present invention has no special limitation on the sources of each raw material, and conventional commercially available products in the art can be used.

[0034] In the present invention, calculated by volume parts, the raw materials for preparation of the wild soybean noodles include 90-100 parts of wheat flour. As an optional implementation mode of the present invention, the volume parts of the wheat flour can be 90, 91, 92, 93, 94, 95, 96, 97, 98, 99 or 100 parts.

[0035] In the present invention, calculated by the volume parts of wheat flour, the raw materials for preparation of the wild soybean noodles include 5-15 parts of cooked wild soybean powder. As an optional implementation mode of the present invention, the volume parts of the cooked wild soybean powder can be 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 or 15 parts. As an optional implementation mode of the present invention, the cooked wild soybean powder includes stir-fried wild soybean powder.

[0036] The present invention does not particularly limit the preparation method of the cooked wild soybean powder, and any conventional preparation method in the art can be adopted. As an optional implementation manner of the present invention, the preparation method of the cooked wild soybean powder includes: stir-frying the raw wild soybean powder at a temperature of 120-150°C and turning it over continuously until the soybean powder turns yellow and a bean fragrance can be smelled, then stopping heating, and continuing to turn it over until the temperature of the soybean powder drops to 50-60°C, and then stopping turning to obtain the cooked wild soybean powder. In the present invention, the preparation method of the raw wild soybean powder includes: grinding wild soybeans and then sieving to obtain the raw wild soybean powder. The present invention does not particularly limit the grinding method, and any conventional grinding method in the art can be adopted. The sieving in the present invention preferably includes sieving through a 100-mesh sieve. After obtaining the raw wild soybean powder, the present invention stir-fries the raw wild soybean powder. As an optional implementation manner of the present invention, the stir-frying temperature can be 120-150°C, or can be 120, 130, 140 or 150°C. The present invention preferably turns it over continuously during the stir-frying process. The present invention preferably stir-fries it over low heat (i.e., stir-fries at 120-150°C) until the soybean powder turns yellow and a bean fragrance can be smelled, and then stops heating. As an optional implementation manner of the present invention, the stir-frying time per kilogram of soybean powder can be 4-6 minutes, or can be 4, 5 or 6 minutes. After stopping heating, the present invention preferably continues to turn it over until the temperature of the soybean powder drops to 50-60°C and then stops turning. After stopping turning, the present invention preferably further includes cooling the obtained soybean powder to obtain the cooked wild soybean powder. The present invention uses the cooked wild soybean powder to prepare noodles mainly because the content of fishy smell substances in the cooked wild soybean powder is less. While the cooked wild soybean powder can improve the texture characteristics of the noodles, it can also improve the flavor of the noodles. The ratio of the wheat flour and the cooked wild soybean powder provided by the present invention can obtain noodles with better texture characteristics.

[0037] Based on the volume parts of wheat flour, the raw materials for preparing the wild soybean noodles provided by the present invention include 0.3-0.4 parts of NaCl.

[0038] Based on the volume parts of wheat flour, the raw materials for preparing the wild soybean noodles provided by the present invention include 20-30 parts of water, or can be 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 or 30 parts.

[0039] The cooked wild soybean powder is added to the wild soybean noodles provided by the present invention, which can make the noodles contain a large amount of isoflavones and dietary fiber, improve the nutritional components of the noodles, and enhance the health value of the noodles; at the same time, the bioactive components in the cooked wild soybean powder can also make the noodles form a more stable structure, enhance the boilability of the noodles, reduce the problems of broken noodles and adhesion after cooking, and improve the texture characteristics of the noodles. The wild soybean noodles provided by the present invention have high nutritional value and good edible quality, and have important market significance and innovation value.

[0040] The present invention provides a method for preparing the wild soybean noodles described in the above technical solution, comprising the following steps:

[0041] Mix the raw materials for preparing the wild soybean noodles and then stir to obtain noodle flocs;

[0042] Ripen the noodle flocs to obtain ripened noodle flocs;

[0043] Press the ripened noodle flocs into sheets and then cut them into strips to obtain wild soybean noodles.

[0044] In the present invention, the raw materials for preparing the wild soybean noodles are mixed and then stirred to obtain noodle flocs. As an optional implementation manner of the present invention, the rotation speed of the stirring can be 50 - 100 revolutions per minute, or 60 - 80 revolutions per minute, or 60, 70, 80, 90, or 100 revolutions per minute; the stirring time can be 3 - 15 minutes, or 5 - 8 minutes, or 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, or 15 minutes. The stirring in the present invention is preferably carried out using a dough mixer. After stirring is completed, noodle flocs are obtained in the present invention.

[0045] After obtaining the noodle flocs, the present invention ripens the noodle flocs to obtain ripened noodle flocs. As an optional implementation manner of the present invention, the present invention preferably covers the noodle flocs with plastic wrap for ripening; the ripening temperature can be 22 - 35 °C, or 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, or 35 °C; the ripening time can be 5 - 30 minutes, or 5, 10, 15, 20, 25, or 30 minutes. After ripening is completed, ripened noodle flocs are obtained in the present invention.

[0046] After obtaining the ripened noodle flocs, the present invention presses the ripened noodle flocs into sheets and then cuts them into strips to obtain wild soybean noodles. As an optional implementation manner of the present invention, the step of pressing the sheets includes: each roller presses the noodle dough 2 times, and each time the noodle dough is folded in half during pressing, and a total of 5 rollers are used for pressing the sheets. As an optional implementation manner of the present invention, the thickness of the cut strips can be 1.0 - 1.2 mm, or 1.0, 1.1, or 1.2 mm; the width of the cut strips can be 1.5 - 2.5 mm, or 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, or 2.5 mm; the length of the cut strips can be 18 - 22 cm, or 18, 19, 20, 21, or 22 cm. After cutting the strips, wild soybean noodles are obtained in the present invention, which can also be called fresh wild soybean noodles.

[0047] After obtaining the fresh wild soybean noodles, the present invention preferably further includes drying the fresh wild soybean noodles to obtain dried wild soybean noodles. In the present invention, both the fresh wild soybean noodles and the dried wild soybean noodles can be referred to as wild soybean noodles. As an alternative embodiment of the present invention, the drying method includes three-stage drying. As an alternative embodiment of the present invention, the three-stage drying includes a pre-drying stage, a main drying stage, and a final drying stage.

[0048] In the present invention, the temperature in the pre-drying stage can be 20-30°C, or can be 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30°C; the humidity in the pre-drying stage can be 80%-90%, or can be 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, or 90%; the time of the pre-drying stage is 2-3 h, can be 2, 2.5, or 3 h; the ventilation volume in the pre-drying stage is moderate; the ventilation volume can be 10-15 m 3 / min, or can be 10, 11, 12, 13, 14, or 15 m 3 / min. In the pre-drying stage of the present invention, it is ensured that air can circulate properly around the noodles, taking away the evaporated moisture, but not causing the noodles to lose water too quickly, allowing the moisture on the surface of the noodles to evaporate slowly, avoiding the formation of a hard shell on the surface of the noodles due to rapid drying. After pre-drying, the surface of the noodles is dried, and a certain structural strength is initially formed, laying a foundation for the subsequent drying process.

[0049] In the present invention, the temperature in the main drying stage can be 38-48°C, or can be 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, or 48°C; the humidity in the main drying stage can be 60%-70%, or can be 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, or 70%; the time of the main drying stage can be 4-6 h, or can be 4, 5, or 6 h; ventilation is enhanced in the main drying stage; the ventilation volume can be 10-30 m 3 / min, or can be 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 m 3 / min. In the main drying stage of the present invention, appropriately increasing the temperature helps to accelerate the drying speed, enhancing ventilation so that the hot drying air can fully contact the noodles, accelerating the evaporation of moisture, improving the drying efficiency, and causing a large amount of moisture inside the noodles to start diffusing outward. Most of the moisture inside the noodles is removed in this stage.

[0050] In the present invention, the temperature in the drying completion stage can be 30 - 35°C, or it can be 30, 31, 32, 33, 34, or 35°C; the humidity in the drying completion stage can be 40% - 50%, or it can be 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, or 50%; the ventilation volume in the drying completion stage can be 5 - 10 m 3 / min, or it can be 5, 6, 7, 8, 9, or 10 m 3 / min. The drying completion stage of the present invention is the final drying treatment for the noodles, ensuring that the drying degree of the noodles fully meets the product requirements, so that the final water content of the noodles is about 12% - 14%. After this stage ends, the noodles should be naturally cooled in a dry environment to avoid cracks or breaks in the noodles caused by temperature differences.

[0051] To further illustrate the present invention, the technical solutions provided by the present invention will be described in detail below in conjunction with the accompanying drawings and embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0052] The detection methods in the following technical solutions:

[0053] 1. Detection of lipoxygenase content by ultraviolet spectrophotometry

[0054] The beany flavor mainly comes from the volatile substances (such as aldehydes, ketones, alcohols) generated by the catalysis of lipoxygenase (LOX) in soybeans on unsaturated fatty acids (such as linoleic acid, linolenic acid), as well as sulfides and amino acid degradation products. The core of deodorization lies in inhibiting the activity of lipoxygenase, removing or transforming the generated odor substances, and reducing nutrient loss at the same time.

[0055] Sieve the ground wild soybean powder and wheat flour through a 100 - mesh sieve. Weigh 0.5 g of the sample powder, add 2 mL of 0.05 mol / L phosphate buffer solution, immediately place it in an ice bath and stir for extraction for 30 min, centrifuge at 12000 rpm for 10 min at 4°C, and the supernatant obtained is the crude lipoxygenase enzyme solution. Subsequently, take 10 μL of the crude enzyme solution and add it to the reaction system of 20 μL of sodium linoleate (4 mmol / L) and phosphate buffer solution (0.05 mol / L, pH 8.0), and mix well. React the reaction system at 25°C for 5 min, add 100 μL of 0.1 mol / L NaOH to terminate the reaction, and immediately measure the absorbance value at 234 nm on an ultraviolet spectrophotometer. Finally, calculate the activity of lipoxygenase according to the absorbance value and the standard curve equation.

[0056] 2. Detection method for isoflavones

[0057] The dry noodles were fully dried in an oven; about 5 g of noodles were crushed using a pulverizer, and the crushed powder was passed through a 40-mesh sieve and stored in a desiccator for later use. Accurately weigh 10 mg of genistein standard and place it in a 10-mL volumetric flask, and make up the volume with methanol solution, and store it at -20 °C for later use. Accurately measure 5, 10, 20, 40, 80, and 160 μL of the above isoflavone component preservation solution, respectively, place them in 2-mL centrifuge tubes, and make up the volume with methanol solution to obtain standard solutions of different concentrations. Accurately weigh 0.100 g of the sieved noodle powder sample and place it in a 15-mL centrifuge tube, and each sample is independently repeated 3 times. Use 80% methanol solution to make up the volume of the sample to 5 mL, and extract it ultrasonically (frequency 40 kHz) at 50 °C for 1 h. Centrifuge at 12000 r / min for 10 min, aspirate about 2 mL of the supernatant, and store it at 4 °C. During the determination, aspirate 500 μL of the supernatant and dilute it to 2 mL with 80% methanol solution. Use genistein as the standard curve, measure the absorbance at 260 nm, and calculate the total amount of isoflavones.

[0058] 3. Appearance identification of sticky cooked noodles

[0059] Weigh 15 g of each type of noodle sample for cooking. Immediately fish out the cooked noodles and place them in a 50-mL beaker after cooking. Start timing from when each type of noodle is fished out and place it in the beaker for 5 min, then quickly invert it on the desktop to observe the appearance and adhesion of the noodles.

[0060] 4. Determination of the optimal cooking time and dry matter loss rate

[0061] Weigh the mass of 20 noodles, put 200 mL of water into a pot, heat the water to 98 °C - 100 °C, and keep it in a slightly boiling state. Put the weighed noodles into the boiling water and start timing for cooking. During the cooking process, always keep the water in a slightly boiling state at 98 °C - 100 °C. Cook until the white core of the noodles just disappears, record the cooking time at this time, which is the optimal cooking time. Filter out the cooked noodles with a sieve, continue cooking until the noodle soup remains about 50 mL, then transfer the noodle soup to the oven and dry it to a constant weight at 105 °C. Record the mass of the dry matter in the noodle soup after drying and calculate the dry matter loss rate. Each type of noodle is repeated 3 times.

[0062] 5. Scanning electron microscopy method

[0063] Fix the blended wild soybean powder and flour with glutaraldehyde, coat the surface of the sample with gold by sputtering coating method, and place it under a scanning electron microscope for observation and photography.

[0064] Verification experiment 1

[0065] 1. Treatment of wild soybean powder

[0066] The wild soybeans are ground into powder using a wheat mill to obtain wild bean powder. The wild bean powder is passed through a 100-mesh sieve, and the sieved bean powder (i.e., raw wild bean powder) is put into a pot and fried at a temperature of 120-150°C and continuously stirred to make the wild bean powder evenly heated. The frying time for each kilogram of bean powder is 4-6 minutes, that is, the wild bean powder is fried until it gradually turns yellow and the bean fragrance can be smelled, then the heat is turned off and the heating is stopped. After stopping the heating, continue to stir-fry, and continue to stir-fry the wild bean powder with the residual heat until the temperature drops to about 50-60°C, stop stirring, and let it cool for later use to obtain cooked wild soybean powder.

[0067] (1) Sensory evaluation was performed on wheat flour, the cooked wild soybean flour and raw wild soybean flour prepared as above. Figure 1 shown.

[0068] Depend on Figure 1 The wheat powder is pure white, uniform in color, and has a fine and loose texture ( Figure 1 A); while raw wild soybean powder is light yellow, the overall color is lighter, the granularity is relatively obvious, and there is a certain roughness ( Figure 1 The cooked wild soybean powder is obviously yellow, the powder color is darker than the raw wild soybean powder, and the particles are larger, rougher, and the block structure is more obvious ( Figure 1 C), which may be caused by the frying step. The raw wild soybean powder has a distinct bean smell, while the wheat flour has no bean smell. The cooked wild soybean powder has no bean smell and has a strong bean flavor, while the raw wild soybean powder does not have a strong bean flavor.

[0069] (2) The lipoxygenase content of wheat flour, the cooked wild soybean flour prepared above and the raw wild soybean flour was tested.

[0070] The lipoxygenase contents of wheat flour, cooked wild soybean flour and raw wild soybean flour are shown in Table 1 and Figure 2 Different letters in the figure indicate significant differences, the same below.

[0071] Table 1 Lipoxygenase content of wheat flour, cooked wild soybean flour and raw wild soybean flour

[0072] <![CDATA[AU·min -1 ·g -1 > Standard Deviation Wheat Flour 45.98 3.71 Raw Wild Soybean Flour 2313.45 191.29 Roasted Wild Soybean Flour 234.45 16.37

[0073] The lipoxygenase contents of the three flours are shown in Table 1 and Figure 2As shown, the lipoxygenase activity value of wheat flour is 45.98, indicating that the lipoxygenase in wheat flour has a certain activity, but it is at a relatively low level compared to raw wild soybean flour and cooked wild soybean flour. The lipoxygenase activity value in raw wild soybean flour is as high as 2313.45, far higher than that of wheat flour. The high-activity lipoxygenase may make raw wild soybean flour more prone to chemical reactions such as lipid oxidation during storage, thus affecting its quality and stability. At the same time, it may also have a significant impact on the flavor, color, etc. of products during food processing, which is consistent with the obvious soybean odor of raw wild soybean flour. The lipoxygenase activity in cooked wild soybean flour is 234.45, which is between that of wheat flour and raw wild soybean flour. Compared with raw wild soybean flour, the lipoxygenase activity of cooked wild soybean flour has decreased significantly. This may be because during the cooking process, treatment conditions such as high temperature damaged the structure of lipoxygenase, resulting in a decrease in its activity, and its soybean odor has also been greatly improved.

[0074] Verification Experiment 2

[0075] Scanning electron microscopy observations were carried out on wheat flour (flour), cooked wild soybean flour (i.e., the cooked wild soybean flour obtained using the frying method in Verification Experiment 1), and blended flour.

[0076] Among them, the blended flour is divided into two groups, namely blended flour 1 and blended flour 2. Among them, blended flour 1 is obtained by mixing flour and cooked wild soybean flour in a volume ratio of 9:1; blended flour 2 is obtained by mixing flour and cooked wild soybean flour in a volume ratio of 2:1.

[0077] The scanning electron microscopy observation results of flour, cooked wild soybean flour, blended flour 1, and blended flour 2 are as Figure 3 shown, and the scale bar in the figure is 100 μm in size.

[0078] From Figure 3 it can be seen that the particle shape of wheat flour is relatively regular, mostly round or quasi-round, with relatively uniform sizes, relatively dispersed among particles, and there are certain gaps; the particle morphology of cooked wild soybean flour is irregular, showing more blocky and fragmented structures, with large differences in particle sizes, and obvious agglomeration among each other, and fewer gaps; while the particle morphology of blended flour 1 combines the characteristics of wheat flour and cooked wild soybean flour, having both relatively regular round particles and irregular blocky structures, and the particle distribution state is between that of wheat flour and cooked wild soybean flour; the particles of blended flour 2 are also irregular, and the agglomeration phenomenon is relatively significant, and the overall structure is relatively dense, similar to the agglomeration state of cooked wild soybean flour, but the particle morphology and distribution have their own characteristics. The regular particles of wheat flour may stem from the structural characteristics of components such as wheat starch; the irregular and agglomerated structure of cooked wild soybean flour is due to the changes in components such as proteins and fibers in wild soybeans during the cooking process. The structure of the blended flour reflects the microscopic state after the mixing of different raw materials, and among them, blended flour 1 has greater subsequent processing value.

[0079] Verification Experiment 3

[0080] The preparation method of the cooked wild soybean powder is the same as that in Verification Experiment 1.

[0081] The cooked wild soybean powder was added to wheat flour at addition amounts of 5%, 10%, 15% and 30% by volume to make a mixed flour. Based on the volume of wheat flour, after adding 0.4% NaCl and 30% water, noodles were made, serving as the test group. Meanwhile, pure wheat flour was used to prepare noodles as the control group, that is, in wheat flour, after adding 0.4% NaCl and 30% water based on the volume of wheat flour, noodles were made.

[0082] After adding water to the powder, it was stirred on a dough mixer for 15 min at a stirring speed of 80 revolutions / min. The stirred dough flakes were placed in a large basin, covered with plastic wrap, and aged at 22 - 26 °C for 30 min. After aging, sheet pressing was carried out. The sheet pressing process referred to LS / T 3212-2021. A Silver Eagle MT60 noodle press was used for pressing the noodles. Each roller pressed the noodle dough 2 times, and each time the noodle sheet was folded in half during pressing. After passing through 5 rollers in total, a noodle sheet with a thickness of 1.0 - 1.2 mm was obtained. The noodle sheet was cut into strips to obtain noodles, controlling the final thickness of the noodles to be 1.0 - 1.2 mm, width 2.5 mm, and length about 22 cm. The prepared fresh noodles were placed in a self-sealing bag, and the fresh noodles were made into dried noodles by three-stage drying.

[0083] The steps of the three-stage drying were as follows: Pre-drying stage: The temperature was controlled at 20 - 30 °C, the relative humidity was 80% - 90%, and the ventilation volume was moderate, making the ventilation volume 10 - 15 m 3 / min, lasting for 2 - 3 h.

[0084] Main drying stage: The temperature was raised to 38 - 48 °C, the relative humidity was reduced to 60% - 70%, ventilation was strengthened, making the ventilation volume 10 - 30 m 3 / min, lasting for 4 - 6 h.

[0085] Final drying stage: The temperature was reduced to 30 - 35 °C, the relative humidity was further reduced to 40% - 50%, lasting for 1 - 2 h. During this stage, the ventilation volume was 5 - 10 m 3 / min.

[0086] Among them, during the noodle-making process, it was found that the noodles with a 30% addition amount of wild soybean powder had a relatively hard texture, were prone to breaking and fragmenting during roller pressing and cutting, and were not easy to form. The mixed flour noodles could not be obtained, indicating that the 30% addition amount of cooked wild soybean powder was excessive, and this configuration ratio should not be adopted in noodle preparation. Subsequent tests were not carried out on the noodles with a 30% addition amount of wild soybean powder.

[0087] After drying the above-mentioned noodles, the cooking time and cooking loss rate of the noodles were detected. The cooking times of different noodles are shown in Table 2 and Figure 4 as follows. The cooking loss rates of different noodles are shown in Table 3 and Figure 5 as follows.

[0088] Table 2 Cooking times of different noodles

[0089] Treatment Steaming Time (min) Standard Deviation Pure Flour Noodles 4.8 0.30 Noodles Added with 5% Roasted Wild Soybean Flour 5 0.26 Noodles Added with 10% Roasted Wild Soybean Flour 5.2 0.27 Noodles Added with 15% Roasted Wild Soybean Flour 6.2 0.62

[0090] It can be seen from Table 2 and Figure 4 that as the addition ratio of cooked wild soybean powder increases, the cooking time of the noodles shows an obvious upward trend. The cooking time of pure flour noodles is 4.8 min. When the addition ratio of cooked wild soybean powder is 5%, the cooking time extends to 5.0 min; when the addition ratio reaches 10%, the cooking time further increases to 5.2 min; and when the addition ratio is increased to 15%, the cooking time significantly rises to 6.2 min. This trend indicates that the addition of cooked wild soybean powder will make the noodles require a longer cooking time to reach a proper state. It is speculated that some components in the cooked wild soybean powder, such as dietary fiber, protein, etc., may affect the internal structure and water transfer rate of the noodles, thus increasing the cooking time required. From the difference in cooking time between adjacent ratios, from pure flour to 5% addition amount, the cooking time increases by 0.2 min; from 5% to 10% addition amount, it increases by 0.2 min; and from 10% to 15% addition amount, it increases by 1.0 min. This shows that as the addition ratio of cooked wild soybean powder increases, the degree of its influence on the cooking time of the noodles gradually increases, and there may be a non-linear relationship. As the addition ratio of cooked wild soybean powder increases, the standard deviation generally shows an upward trend, which means that under the same processing conditions, the data dispersion degree of the cooking time of noodles with a high addition ratio of cooked wild soybean powder is greater. It may be due to factors such as the distribution uniformity of cooked wild soybean powder in the noodles and the component differences of different batches of cooked wild soybean powder, resulting in greater fluctuations in the time required for the noodles to reach a proper state during actual cooking.

[0091] Table 3 Cooking loss rates of different noodles

[0092] Treatment Steaming Loss Rate Standard Deviation Pure Flour Noodles 3.7 0.36 Noodles Added with 5% Roasted Wild Soybean Flour 3.8 0.24 Noodles Added with 10% Roasted Wild Soybean Flour 3.5 0.29 Noodles Added with 15% Roasted Wild Soybean Flour 4.8 0.52

[0093] It can be seen from Table 3 and Figure 5It can be obtained that the cooking loss rate of pure flour noodles is 3.7%. This value can be used as a control benchmark for subsequent noodles added with cooked wild soybean powder, reflecting the degree of material loss during the cooking process of noodles without the addition of cooked wild soybean powder. When 5% of cooked wild soybean powder is added, the cooking loss rate of the noodles is 3.8%, slightly higher than that of pure flour noodles. This indicates that the addition of a small amount of cooked wild soybean powder may have a certain impact on the structure of the noodles, resulting in more substances being dissolved into the cooking water during the cooking process. It is speculated that certain components in the cooked wild soybean powder, such as dietary fiber or protein, may change the internal network structure of the noodles and increase the possibility of substance dissolution. The cooking loss rate of the noodles added with 10% cooked wild soybean powder is 3.5%, lower than that of pure flour noodles and the noodles with a 5% addition. This may be because at this addition ratio, a special interaction occurs between the cooked wild soybean powder and wheat flour, forming a more compact network structure, thus reducing the loss of substances during the cooking process. When the addition ratio of cooked wild soybean powder increases to 15%, the cooking loss rate of the noodles rises significantly to 4.8%. This shows that a high proportion of cooked wild soybean powder has a greater impact on the cooking stability of the noodles, probably because too much cooked wild soybean powder disrupts the original structural balance of the noodles, resulting in more substances being dissolved during cooking.

[0094] Example 1

[0095] A kind of wild soybean noodles, by volume, the raw materials for preparation are: 5 parts of cooked wild soybean powder, 100 parts of wheat flour, 0.4 part of NaCl and 30 parts of water.

[0096] The preparation method of the cooked wild soybean powder is as follows:

[0097] Grind wild soybeans into powder with a wheat flour mill to obtain wild soybean powder. Pass the wild soybean powder through a 100-mesh sieve, take the sieved soybean powder (i.e., raw wild soybean powder), put it into a pot, and stir-fry at a temperature of 120 - 150 °C, constantly stirring to make the wild soybean powder evenly heated. The frying time for each kilogram of soybean powder is 4 - 6 minutes, that is, stop heating after frying until the wild soybean powder gradually turns yellow and the bean fragrance can be smelled. After stopping heating, continue to stir-fry, and use the remaining heat to continue frying the wild soybean powder until the temperature drops to 50 - 60 °C, then stop stirring and let it cool for later use to obtain the cooked wild soybean powder.

[0098] The preparation method of the wild soybean noodles is as follows:

[0099] Mix the cooked wild soybean powder and wheat flour to obtain a mixed powder;

[0100] Add NaCl and water to the mixed powder to obtain a mixed material;

[0101] Add the mixed material to a dough mixer and stir in the dough mixer for 15 minutes at a stirring speed of 80 revolutions per minute to obtain well-stirred dough flakes;

[0102] After covering the kneaded dough with plastic wrap and aging it at 25 °C for 30 min, sheet pressing is carried out. The sheet pressing process refers to LS / T 3212-2021. Each pair of rollers performs 2 passes of rolling on the dough sheet. Each time of rolling, the dough sheet is folded in half. After passing through 5 pairs of rollers in total, strip cutting is carried out, and the final thickness of the noodles is controlled to be 1.0 - 1.2 mm, the width is 2.5 mm, and the length is about 22 cm, obtaining fresh wild soybean noodles.

[0103] The fresh wild soybean noodles are placed in a self-sealing bag and dried by a three-stage drying method (the three-stage drying method is the same as that in Verification Experiment 3), obtaining dried wild soybean noodles. Both the fresh wild soybean noodles and the dried wild soybean noodles can be called wild soybean noodles.

[0104] Example 2

[0105] A kind of wild soybean noodles, calculated by volume, the raw materials for preparation are: 10 parts of cooked wild soybean powder, 100 parts of wheat flour, 0.4 part of NaCl and 30 parts of water.

[0106] The preparation methods of the cooked wild soybean powder and the wild soybean noodles are the same as those in Example 1.

[0107] Example 3

[0108] A kind of wild soybean noodles, calculated by volume, the raw materials for preparation are: 15 parts of cooked wild soybean powder, 100 parts of wheat flour, 0.4 part of NaCl and 30 parts of water.

[0109] The preparation methods of the cooked wild soybean powder and the wild soybean noodles are the same as those in Example 1.

[0110] Example 4

[0111] A kind of wild soybean noodles, calculated by volume, the raw materials for preparation are: 10 parts of cooked wild soybean powder, 90 parts of wheat flour, 0.3 part of NaCl and 20 parts of water.

[0112] The preparation methods of the cooked wild soybean powder and the wild soybean noodles are the same as those in Example 1.

[0113] Application Example 1

[0114] The quality of the dried wild soybean noodles prepared in Example 1 is evaluated with that of 3 commercially available noodles. Among them, the width of Commercially Available Noodle 1 is similar to that of the wild soybean noodles in Example 2 in terms of morphology. Commercially Available Noodle 2 is thinner than the wild soybean noodles in Example 2, and Commercially Available Noodle 3 is wider than the wild soybean noodles in Example 2, as Figure 7 shown in A. Among them, Commercially Available Noodle 1 is Zhongyu wheat core hanging noodles, Commercially Available Noodle 2 is Baixiang egg dragon whisker noodles, and Commercially Available Noodle 3 is Jinshahe gluten crown original flavor hanging noodles.

[0115] 1. The isoflavone content of the dried wild soybean noodles and the commercially available noodles is measured. The results are shown in Table 4 and Figure 6 as shown.

[0116] Table 4 Isoflavone content in wild soybean dry noodles and commercially available noodles

[0117] Treatment Isoflavone Content (μg / g) Preferred Wild Soybean Noodles 505 Commercially Available Noodles 1 0 Commercially Available Noodles 2 0 Commercially Available Noodles 3 0

[0118] The isoflavone content of the wild soybean noodles in Example 2 was determined with three commercially available noodles selected from the market. The results showed that no isoflavone was detected in the three commercially available noodles, while the isoflavone content of the preferred wild soybean noodles was 505 μg / g( Figure 6 ). This value indicates that the wild soybean noodles in Example 2 contain a considerable amount of isoflavones, indicating that the isoflavones in wild soybeans are retained during the noodle-making process, making the noodles have a high isoflavone content. Isoflavones have various biological activities, such as antioxidant, regulating blood lipid, preventing cardiovascular diseases, etc. Therefore, wild soybean noodles have high health value.

[0119] 2. Evaluate the adhesion situation of wild soybean dry noodles and commercially available noodles.

[0120] The adhesion situation of wild soybean dry noodles and commercially available noodles is as shown in Figure 7 B in

[0121] The adhesion situation after cooking shows that the wild soybean noodles are loose and non-adhesive, while the adhesion situation of the three commercially available noodles is significantly more serious than that of the wild soybean noodles in Example 2 regardless of their morphology.

[0122] 3. Conduct a scanning electron microscopy analysis on the cross-sections of the finished products of wild soybean dry noodles and commercially available noodles. The results are as shown in Figure 8

[0123] It can be obtained from Figure 8 that the starch granules of the wild soybean dry noodles in Example 2 are relatively uniform in size, mostly oval or round in shape, and the surface is relatively smooth; the protein matrix uniformly wraps the starch, forming a dense network structure, and the microstructure is more regular; while for commercially available noodle 1, the starch granule sizes vary significantly, the shapes are irregular, and the surfaces of some granules are rough; the tightness of the protein matrix wrapping the starch is poor, and there are obvious voids in the structure, resulting in insufficient overall uniformity; for commercially available noodle 2, the starch granules are arranged relatively tightly, but the distribution uniformity is poor, and particle accumulation or matrix gaps can be seen in local areas; the binding degree between the protein matrix and the starch is average, and there are a small number of irregular voids in the structure; for commercially available noodle 3, the starch granule shapes are diverse, and some granules are significantly deformed; there are certain voids in the protein matrix. The poor binding of the protein and starch granules in commercially available noodles leads to the exposure and dissociation of starch granules, causing adhesion during the cooking process of the noodles.

[0124] Application Example 2

[0125] 1. The breakage rates of the dry noodles prepared in Examples 1 to 3 and three commercially available noodles (the same as in Application Example 1) were counted. The results are shown in Table 5. ​

[0126] Table 5 Broken noodle rate of Examples 1 - 3 and three commercially available noodles

[0127] Breaking Rate (%) Example 1 3.9 Example 2 3.4 Example 3 4.1 Commercially Available Noodles 1 4.3 Commercially Available Noodles 2 5.1 Commercially Available Noodles 3 6.2

[0128] As can be seen from Table 5, the broken noodle rate of the wild soybean noodles prepared by the present invention is about 3% - 4%, meeting the high - quality noodle standard (less than 5%).

[0129] 2. Detect the cooking time of the dry noodles prepared in Examples 1 - 3 and three commercially available noodles (the same as in Application Example 1). The results are shown in Table 6.

[0130] Table 6 Cooking time of the dry noodles prepared in Examples 1 - 3 and three commercially available noodles

[0131] Steaming Time (min) Example 1 5 Example 2 5.2 Example 3 6.2 Commercially Available Noodles 1 4 Commercially Available Noodles 2 4.4 Commercially Available Noodles 3 4.8

[0132] As can be seen from Table 6, the cooking times of the three commercially available noodles are 4, 4.4, and 4.8 min respectively, while the cooking times of the wild soybean noodles prepared in Examples 1 - 3 are 5, 5.2, and 6.2 min respectively, and the boil - resistance is significantly enhanced.

[0133] Comparative Example 1

[0134] A kind of wild soybean noodles, with the same composition as in Example 2, and the only difference is that the cooked wild soybean powder is prepared by a microwave method. The method for preparing the cooked wild soybean powder by microwave is as follows:

[0135] A common household microwave oven (Midea, model M1 - L202B), 300 g of soybean powder. The soybean powder is evenly spread on a 15 - centimeter - diameter round plate to evenly cover the plate. The spreading diameter of the soybean powder is 15 centimeters, and it is processed at high fire for 5 minutes.

[0136] The preparation method of the wild soybean noodles is the same as in Example 2.

[0137] Comparative Example 2

[0138] A kind of wild soybean noodles, with the same composition as in Example 2, and the only difference is that the cooked wild soybean powder is prepared by a steaming method. The method for preparing the cooked wild soybean powder by steaming is the steaming basket method. When preparing the cooked wild soybean powder by the steaming basket method, 100 g of wild soybean powder is placed in a heat - resistant food - grade plastic bag, the filling thickness is 2 cm, and it is steamed for 8 minutes after the water in the pot boils. After steaming, the cooked wild soybean powder is obtained.

[0139] The preparation method of the wild soybean noodles is the same as in Example 2.

[0140] Comparative Example 3

[0141] A kind of noodles, with the same composition as in Example 2, and the only difference is that no cooked soybean powder is added.

[0142] The preparation method of the noodles is the same as that in Example 2.

[0143] Comparative Example 4

[0144] A kind of wild soybean noodles, with the same composition as in Example 2, the only difference being that the cooked wild soybean powder is replaced with raw wild soybean powder.

[0145] The preparation method of the wild soybean noodles is the same as that in Example 2.

[0146] Application Example 3

[0147] 1. Sensory evaluation was carried out on the noodles prepared in Examples 1-4 and Comparative Examples 1-3, and the sensory evaluation results are shown in Table 7.

[0148] The sensory evaluation was improved on the basis of the SB / T10137-93 standard. The cooked noodles were scored according to this standard, and the scoring items included color (10 points), shape (10 points), hardness (10 points), stickiness (20 points), toughness (20 points), and flavor (30 points).

[0149] Table 7 Sensory evaluation results of the noodles prepared in Examples 1-4 and Comparative Examples 1-3

[0150]

[0151]

[0152] It can be seen from Table 7 that the wild soybean noodles prepared by the present invention have an obvious bean fragrance after cooking compared with the conventional noodles, are relatively hard after cooking, have a chewy texture, are not rough to chew, and do not stick to the teeth. Using the microwave-cooked and steamed cooked wild soybean powder as the raw material of the noodles, compared with using the stir-fried cooked wild soybean powder as the raw material of the noodles in the present invention, the color, shape and hardness are roughly similar, the stickiness is poor, and its toughness and flavor are significantly lower than those of the noodles prepared by the present invention. In summary, using the stir-fried cooked wild soybean powder as the raw material for noodle preparation, the noodles have better stickiness and toughness, better flavor, and better overall sensory evaluation results.

[0153] 2. The texture properties of the noodles prepared in Examples 1-4 and Comparative Examples 1-4 were detected, and the detection results are shown in Table 8.

[0154] Table 8 Texture properties of the noodles prepared in Examples 1-4 and Comparative Examples 1-4

[0155] Breaking Rate (%) Steaming Loss Rate (%) Steaming Time (min) Example 1 3.9 3.8 5 Example 2 3.4 3.5 5.2 Example 3 4.1 4.8 6.2 Example 4 5.7 5.6 5.6 Comparative Example 1 4.4 3.9 4.9 Comparative Example 2 4.2 4.4 5.1 Comparative Example 3 5.7 3.7 4.8 Comparative Example 4 4.3 3.8 4.5

[0156] As can be seen from Table 8, the breaking rate and cooking loss rate of the wild soybean noodles prepared by the present invention are lower. By comparing Comparative Example 2 with Comparative Examples 1 to 2, it can be obtained that for the wild soybean noodles prepared by frying and cooking, that is, the noodles of Example 2, although the cooking time is increased compared with Comparative Examples 1 to 2, its breaking rate and cooking loss rate are significantly lower than those of Comparative Examples 1 to 2. The breaking rate of the noodles prepared in Example 2 is significantly lower than that of the noodles in Comparative Example 4. The breaking rate of the noodles prepared in Examples 1 to 3 can be significantly reduced compared with the noodles prepared in Comparative Example 3. In summary, the wild soybean noodles provided by the present invention have better texture characteristics.

[0157] Although the above embodiments have described the present invention in detail, they are only a part of the embodiments of the present invention, rather than all embodiments. People can also obtain other embodiments based on these embodiments without creative efforts, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A wild soybean noodle, characterized in that: The raw materials used for preparation include: 5-15 parts of cooked wild soybean powder, 90-100 parts of wheat flour by volume 、 0.3-0.4 parts of NaCl and 20-30 parts of water.

2. The wild soybean noodles according to claim 1, characterized in that: The cooked wild soybean powder includes fried wild soybean powder.

3. The wild soybean noodles according to claim 1 or 2, characterized in that: The preparation method of the cooked wild soybean powder comprises: The raw wild soybean powder is fried and stir-fried at a temperature of 120-150° C. until the powder turns yellow and a bean fragrance can be smelled, the heating is stopped, and the powder is stir-fried until the temperature drops to 50-60° C., and the stir-frying is stopped to obtain cooked wild soybean powder.

4. The wild soybean noodles according to claim 3, characterized in that: The preparation method of the raw wild soybean powder comprises: grinding the wild soybean and then sieving; the sieving comprises sieving through a 100-mesh sieve.

5. The method for preparing wild soybean noodles according to any one of claims 1 to 4, characterized in that: The following steps are involved: The raw materials for preparing wild soybean noodles are mixed and stirred to obtain noodle flocs; Ripening the dough to obtain ripened dough; The cooked noodle flocs are pressed into sheets and then cut into strips to obtain wild soybean noodles.

6. The preparation method according to claim 5, characterized in that: The aging temperature is 22-35° C. and the aging time is 5-30 minutes.

7. The preparation method according to claim 5, characterized in that: The stirring speed is 50 to 100 rpm; the stirring time is 3 to 15 min.

8. The preparation method according to claim 5, characterized in that: The sheeting step includes: each roller rolls the dough twice, folding the dough sheet in half each time, and a total of 5 rollers are used for sheeting.

9. The preparation method according to claim 5, characterized in that: The strips have a thickness of 1.0 to 1.2 mm, a width of 1.5 to 2.5 mm, and a length of 18 to 22 cm.

10. The preparation method according to claim 5, characterized in that: After cutting into strips, it also includes drying.

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