High-dietary-fiber and high-protein instant mixed noodles and preparation method thereof

Abstract

The invention discloses instant noodles with high dietary fiber content and high protein content and a preparation method of the instant noodles, and relates to the technical field of foods. The high-dietary-fiber high-protein instant noodles comprise the following raw materials: 15%-35% of wheat flour, 30%-40% of wheat aleurone layer powder, 5%-9% of vital gluten, 3% of egg white powder, 1.3%-2% of corn starch, 2% of edible salt, 0.5% of white granulated sugar, 0.5%-1% of a leavening agent, 2% of vegetable oil and 20%-30% of water. The instant noodles have the nutritional characteristics of high dietary fiber (greater than or equal to 6g / 100g) and high protein (greater than or equal to 12g / 100g), have the characteristics of rich wheat fragrance, smooth taste, zero preservative addition and the like, can solve the problems of single nutrition and insufficient flavor of current market products, and are convenient to eat, nutritional and healthy.

Description

Technical Field

[0001] The present invention relates to the technical field of food, and in particular provides instant noodles with high dietary fiber and high protein and a preparation method thereof. Background Art

[0002] With the acceleration of people's pace of life, the diversification of diet and the change of consumption concepts, convenience, speed, deliciousness and nutrition are the development direction of the current food market. Convenient instant noodle products, including instant noodles, mixed noodles and other noodle products, are suitable for many consumers to solve their meal problems in special environments and time periods due to their characteristics of long-lasting storage and easy cooking / soaking. However, there are problems that need further improvement in this type of product: (1) Single nutrition. The main nutrients provided by instant noodles on the current market are carbohydrates, which can quickly replenish energy, but other core nutrients such as protein and dietary fiber are insufficient. (2) Lack of wheat flavor. People who like to eat noodle products have higher requirements for the taste and flavor of noodle products, but the instant noodles on the market, such as instant noodles, are dried and difficult to retain the original wheat flavor after being brewed and rehydrated.

[0003] Therefore, further research and development of nutritious instant noodle products with more wheat flavor is needed to adapt to nutrition-oriented food processing and solve the problems of single nutrition and lack of flavor in the instant noodle market. Summary of the Invention

[0004] The present invention aims to solve at least one of the technical problems existing in the prior art by providing instant noodles high in dietary fiber and protein and a method for preparing the same. The instant noodles have a superior composition, primarily made from wheat flour, wheat aleurone flour, and gluten. The preparation method is simple, and through extrusion molding and steaming, the resulting instant noodle product has a rich wheat aroma, a smooth texture, is convenient to eat, and is nutritious and healthy.

[0005] Wheat aleurone flour and gluten are the main wheat-derived products. The wheat aleurone is the innermost layer of the wheat kernel's cortex, accounting for 7% to 9% of the kernel's total mass. As the essence of wheat, it is known as the "soft gold" of wheat. The aleurone contains nearly all the nutrients that contribute to human health, is rich in dietary fiber (35% to 50%), and eliminates the rough texture of the bran. The aleurone is fine-grained, and the finished product has a rich wheat aroma, making it a nutritionally complete, natural, and healthy food ingredient with the characteristics of a whole grain. Gluten is a nutritious, affordable, and high-quality wheat-derived protein product. Its amino acid profile is relatively complete, primarily composed of smaller molecular weight gliadin and larger molecular weight glutenins. It exhibits excellent viscoelasticity, extensibility, and thermocoagulability, making it widely used in food processing. Therefore, the present invention aims at the flour properties and quality requirements in the processing and application of extruded instant noodles, uses wheat flour, wheat aleurone powder and gluten powder as main raw materials, and egg white powder and baking soda as auxiliary materials to develop and create a high-dietary fiber and high-protein instant noodle with the characteristics of rich wheat aroma, smooth taste, zero addition of preservatives, and convenience and instant consumption.

[0006] The instant noodles of the present invention have the nutritional characteristics of high dietary fiber (≥6g / 100g) and high protein (≥12g / 100g), and have the characteristics of rich wheat flavor, smooth taste, and zero addition of preservatives. The instant noodles of the present invention benefit from the optimized control of the formula composition and the preparation process of the fabric. For example, the wheat-derived endosperm powder and gluten powder are used as the base materials, which can effectively provide the product with a wheat flavor; the extrusion molding process of the fabric, the die head pressure of the extruder is optimized, and a "low temperature-medium temperature-high temperature-medium temperature-low temperature" temperature difference distribution is formed in the barrel, thereby effectively controlling the maturity of the fabric, which can make the product have a gelatinous texture, present a smooth taste, and non-sticky teeth characteristics; in addition, combined with the subsequent high-pressure steaming process, the product is fully matured and sterilized, thereby preparing an instant noodle product without the addition of preservatives. The instant noodles with high dietary fiber and high protein and the preparation method thereof to which the present invention relates can solve the problems of single nutrition and insufficient flavor of current market products, and take into account both convenience of consumption and nutritional health.

[0007] The technical solutions of the present invention are as follows: The first aspect of the present invention provides a high-fiber and high-protein instant noodle comprising the following raw materials in percentage by mass: Wheat flour 15%~35% Wheat aleurone powder 30%~40% Gluten 5%~9% Egg white powder 3% Corn starch 1.3%~2% 2% edible salt White sugar 0.5% Leavening agent 0.5%~1% Vegetable oil 2% Water 20%~30%.

[0008] As preferred, the raw materials include the following mass percentages: Wheat flour 20%~35% Wheat aleurone powder 30%~40% Gluten 5%~9% Egg white powder 3% Corn starch 1.3%~2% 2% edible salt White sugar 0.5% Leavening agent 0.5%~1% Vegetable oil 2% Water 20%~30%.

[0009] As preferred, the raw materials include the following mass percentages: Wheat flour 25%~35% Wheat aleurone powder 30%~40% Gluten 5%~9% Egg white powder 3% Corn starch 1.3%~2% 2% edible salt White sugar 0.5% Leavening agent 0.5%~1% Vegetable oil 2% Water 20%~30%.

[0010] As preferred, the raw materials include the following mass percentages: Wheat flour 25%~35% Wheat aleurone powder 30%~35% Gluten 5%~7% Egg white powder 3% Corn starch 1.7%~2% 2% edible salt White sugar 0.5% Leavening agent 0.5%~0.8% Vegetable oil 2% Water 20%~25%.

[0011] A second aspect of the present invention provides a method for preparing the instant noodles containing high dietary fiber and high protein, comprising the following steps: (1) Weigh wheat flour, wheat aleurone flour, gluten, egg white powder, corn starch, edible salt, white sugar, leavening agent, vegetable oil and water, and mix the raw materials uniformly to obtain a mixture; (2) feeding the mixed material into a single screw extruder for segmented temperature extrusion to obtain fabric; (3) shaping the fabric to obtain cylindrical noodles of a fixed shape; (4) The noodles are placed in a high-pressure steam sterilizer for sterilization to obtain instant noodles with high dietary fiber and high protein.

[0012] Preferably, in step (2), the segmented temperatures are low temperature, medium temperature, high temperature, medium temperature and low temperature.

[0013] Preferably, in step (2), the segmented temperatures are: 40-60°C, 70-110°C, 130-170°C, 70-130°C, 40-70°C.

[0014] Preferably, in step (2), the segmented temperatures are: 45-55°C, 80-100°C, 140-160°C, 80-120°C, 50-60°C.

[0015] Preferably, in step (2), the main engine speed of the single-screw extruder is 30-50 r / min, the feeding speed is 5-10 r / min, and the die pressure is 10-20 kPa.

[0016] Preferably, in step (3), the noodles of fixed shape include cylindrical noodles with a length of 10-20 cm.

[0017] Preferably, in step (4), sterilization is performed by steaming at a pressure of 0.1-0.2 MPa and a temperature of 121-130° C. for 5-10 min.

[0018] The present invention has at least one of the following beneficial effects: 1. The instant noodles produced by the present invention have the following advantages: 1. They are nutritious and high in dietary fiber and protein. Wheat aleurone flour is the primary base ingredient, effectively providing the product with a wheaty flavor. Wheat gluten and protein powder are used as supplementary ingredients, improving both the product's molding quality and its protein content. 2. They are ready to eat right out of the bag. After shaking or adding a small amount of water to disperse the noodles, they can be mixed with other noodles for consumption, resulting in a smooth, non-sticky texture. 3. The present invention utilizes extrusion, aging, and steaming for sterilization, resulting in a simple preparation method, no preservatives, and easy commercialization.

[0019] 2. The present invention uses wheat-derived aleurone flour and gluten flour as the base materials, which can effectively provide the product with a wheat flavor; the extrusion molding process of the fabric, optimizes the die head pressure of the extruder, and forms a "low temperature-medium temperature-high temperature-medium temperature-low temperature" temperature difference distribution in the barrel, thereby effectively controlling the maturity of the fabric, which can make the product have a gelatinous texture and present the characteristics of smooth taste and non-stickiness; in addition, combined with the subsequent high-pressure steaming process, the product is fully matured and sterilized, thereby preparing an instant noodle product without added preservatives. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 This is a physical picture of the instant noodles prepared in Example 2.

[0021] Figure 2 This is a physical picture of the instant noodles prepared in Comparative Example 3. DETAILED DESCRIPTION

[0022] In order to make the technical problems, technical solutions and beneficial effects solved by the present invention more clearly understood, the present invention is further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0023] Example 1: This embodiment provides a high-fiber and high-protein instant noodle and a preparation method thereof, comprising the following steps: (1) Weigh appropriate amounts of 15% wheat flour, 40% wheat aleurone flour, 9% gluten, 3% egg white powder, 1.3% corn starch, 2% edible salt, 0.5% white sugar, 1% leavening agent, 2% vegetable oil and 26.2% water as the raw materials of the fabric and mix them evenly; (2) After the above raw materials are fully mixed, they are fed into a single-screw extruder for extrusion. The main speed of the single-screw extruder is 30 r / min, the feeding speed is 5 r / min, and the die pressure is 10 kPa. The segmented temperature layout is: 50℃, 100℃, 160℃, 100℃, and 50℃. (3) The fabric after the above extrusion treatment is extruded through a mold and shaped into an 18 cm cylindrical strip; (4) The noodles are placed in a high-pressure steam sterilizer and steamed at a pressure of 0.2 MPa and a temperature of 130°C for 5 minutes. The noodles are then packed into packaging containers according to the required weight. After vacuum packaging and sealing, the noodles are naturally cooled at room temperature to obtain the instant noodles with high dietary fiber and high protein.

[0024] Example 2: This embodiment provides a high-fiber and high-protein instant noodle and a preparation method thereof, comprising the following steps: (1) Weigh appropriate amounts of 25% wheat flour, 35% wheat aleurone flour, 7% gluten, 3% egg white powder, 1.7% corn starch, 2% edible salt, 0.5% white sugar, 0.8% leavening agent, 2% vegetable oil and 23% water as the raw materials of the fabric and mix them evenly; (2) After the above raw materials are fully mixed, they are fed into a single-screw extruder for extrusion processing. The main speed of the single-screw extruder is 40 r / min, the feeding speed is 5 r / min, and the die pressure is 20 kPa; the segmented temperature layout is: 50℃, 100℃, 160℃, 100℃, 50℃; (3) The fabric after the above extrusion treatment is extruded through a mold and shaped into an 18 cm cylindrical strip; (4) The noodles are placed in a high-pressure steam sterilizer and steamed at a pressure of 0.2 MPa and a temperature of 130°C for 5 minutes. The noodles are then packed into packaging containers according to the required weight. After vacuum packaging and sealing, the noodles are naturally cooled at room temperature to obtain the instant noodles with high dietary fiber and high protein.

[0025] Example 3: This embodiment provides a high-fiber and high-protein instant noodle and a preparation method thereof, comprising the following steps: (1) Weigh appropriate amounts of 35% wheat flour, 30% wheat aleurone flour, 5% gluten, 3% egg white powder, 2% corn starch, 2% edible salt, 0.5% white sugar, 0.5% leavening agent, 2% vegetable oil and 20% water as the raw materials of the fabric and mix them evenly; (2) After the above raw materials are fully mixed, they are fed into a single-screw extruder for extrusion. The main speed of the single-screw extruder is 50 r / min, the feeding speed is 10 r / min, and the die pressure is 10 kPa. The segmented temperature layout is: 50℃, 100℃, 160℃, 100℃, and 50℃. (3) The fabric after the above extrusion treatment is extruded through a mold and shaped into an 18 cm cylindrical strip; (4) The noodles are placed in a high-pressure steam sterilizer and steamed at a pressure of 0.1 MPa and a temperature of 120°C for 10 minutes. The noodles are then packed into packaging containers according to the required weight. After vacuum packaging and sealing, the noodles are naturally cooled at room temperature to obtain the instant noodles with high dietary fiber and high protein.

[0026] Comparative Example 1 The difference from Example 1 is that in step (2), the single-screw extruder is subjected to constant temperature treatment, and the treatment temperature is 100°C.

[0027] Comparative Example 2 The difference from Example 1 is that the segmented temperature layout in step (2) is respectively 50°C, 160°C, and 50°C, and the rest is the same as Example 1.

[0028] Comparative Example 3 The difference from Example 1 is that the segmented temperature layout in step (2) is respectively 50°C, 100°C, and 160°C, and the rest is the same as Example 1.

[0029] Example verification The instant noodles to be described in the present invention benefit from the optimized control of the formula composition and the preparation process of the fabric. With wheat-derived endosperm flour as the main base material, the product can effectively provide the wheat flavor. The extrusion molding process of the fabric optimizes the die pressure of the extruder and forms a "low temperature-medium temperature-high temperature-medium temperature-low temperature" temperature difference distribution in the barrel, thereby effectively controlling the degree of maturation of the fabric, which can make the product have a gelatinous texture, presenting the characteristics of smooth taste and non-stickiness. In addition, combined with the subsequent high-pressure steaming process, the product is fully matured and sterilized, thereby achieving a convenient instant noodle product with zero addition of preservatives and no need for brewing and rehydration. The instant noodles with high dietary fiber and protein and the preparation method thereof disclosed in the present invention can solve the problems of single nutrition and insufficient flavor of current market products, and take into account both convenience of consumption and nutritional health.

[0030] The nutritional quality and sensory evaluation of the embodiments of the invention are as follows: 1. Nutritional quality evaluation of products The nutritional quality of the products of Examples 1-3 was evaluated using a calculation method according to GB28050-2011 "National Food Safety Standard - General Rules for Nutrition Labeling of Prepackaged Foods". The nutritional components of the products of each embodiment are shown in Table 1 below.

[0031] Table 1 Nutritional composition of high dietary fiber and high protein instant noodles According to GB 28050-2011 "National Food Safety Standard - General Rules for Nutrition Labeling of Pre-packaged Foods", the protein content in the products of Examples 1-3 of the present invention is ≥12g / 100g, and the dietary fiber content is ≥15.4g / 100g, indicating that the products are nutritious instant noodles with high dietary fiber and high protein.

[0032] 2. Sensory evaluation of products Sensory evaluation was performed on the products obtained from Examples 1-3 of the present invention and Comparative Examples 1-3, respectively. The evaluation method and evaluation results are as follows: 1. Evaluation Method: A panel of 10 professionally trained personnel was selected to conduct sensory evaluations of the odor, color, smoothness, toughness, and viscosity of the commercially available products and the products prepared in Examples 1-3 of the present invention (see Table 2 for the sensory scoring criteria; the final score was the average of the scores given by the 10 evaluators).

[0033] The products prepared in Examples 1-3 of the present invention and Comparative Examples 1-3 were unpacked and shaken, and then sensory evaluation was performed according to the sensory evaluation criteria shown in Table 2 below.

[0034] Table 2 Sensory evaluation standards 2. Evaluation results: The sensory evaluation results of the products prepared in Examples 1-3 of the present invention and Comparative Examples 1-3 are shown in Tables 3 and Figures 1 and 2 .

[0035] Table 3 Sensory evaluation results of the products prepared in Examples 1-3 of the present invention and commercially available products The results show that: unlike common market products (commercially available commodities) that need to be treated with water before being edible, resulting in a lack of malt flavor (score of 14.2), the products prepared in Examples 1-3 of the present invention can be eaten without any other operations. The product prepared in Example 1 has a strong gelatinous texture (>16.7), a smooth taste (>15.3), and is non-sticky (>17.2). In particular, Example 2 has the best taste, with a comprehensive score of more than 85. And by Figure 1 It can be seen that the surface of the instant noodles prepared in Example 2 is smooth, while the surface of the instant noodles prepared in Comparative Example 3 is rougher.

[0036] Comparing Example 1 with Comparative Examples 1-3, it can be seen that Example 1 has higher scores for smoothness, toughness, and viscosity. This is because compared with constant temperature extrusion puffing, "low temperature-medium temperature-high temperature" extrusion puffing, and "low temperature-high temperature-low temperature" extrusion puffing, the present invention adopts "low temperature-medium temperature-high temperature-medium temperature-low temperature" extrusion puffing, which can achieve a more appropriate temperature difference distribution, thereby effectively controlling the degree of maturation of the fabric, and can make the product have a gelatinous texture, presenting the characteristics of smooth taste and non-stickiness.

[0037] In summary, the present invention provides an instant noodle with high dietary fiber and protein and a preparation method thereof. The prepared instant noodles have the characteristics of rich wheat aroma, smooth taste, zero addition of preservatives, convenience and instant eating, and high dietary fiber and protein content.

[0038] The above description is only a preferred specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solution and inventive concept of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A high-fiber and high-protein instant noodle, characterized in that: The following raw materials are included in the following mass percentages: Wheat flour 15%~35% Wheat aleurone powder 30%~40% Gluten 5%~9% Egg white powder 3% Corn starch 1.3%~2% 2% edible salt White sugar 0.5% Leavening agent 0.5%~1% Vegetable oil 2% Water 20%~30%.

2. The high dietary fiber and high protein instant noodles according to claim 1, characterized in that The following raw materials are included in the following mass percentages: Wheat flour 20%~35% Wheat aleurone powder 30%~40% Gluten 5%~9% Egg white powder 3% Corn starch 1.3%~2% 2% edible salt White sugar 0.5% Leavening agent 0.5%~1% Vegetable oil 2% Water 20%~30%.

3. The high dietary fiber and high protein instant noodles according to claim 1, characterized in that The following raw materials are included in the following mass percentages: Wheat flour 25%~35% Wheat aleurone powder 30%~40% Gluten 5%~9% Egg white powder 3% Corn starch 1.3%~2% 2% edible salt White sugar 0.5% Leavening agent 0.5%~1% Vegetable oil 2% Water 20%~30%.

4. The high dietary fiber and high protein instant noodles according to claim 1, characterized in that The following raw materials are included in the following mass percentages: Wheat flour 25%~35% Wheat aleurone powder 30%~35% Gluten 5%~7% Egg white powder 3% Corn starch 1.7%~2% 2% edible salt White sugar 0.5% Leavening agent 0.5%~0.8% Vegetable oil 2% Water 20%~25%.

5. The method for preparing the high-dietary fiber and high-protein instant noodles according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) Weigh wheat flour, wheat aleurone flour, gluten, egg white powder, corn starch, edible salt, white sugar, leavening agent, vegetable oil and water, and mix the raw materials uniformly to obtain a mixture; (2) feeding the mixed material into a single screw extruder for segmented temperature extrusion to obtain fabric; (3) shaping the fabric to obtain noodles of a fixed shape; (4) The noodles are placed in a high-pressure steam sterilizer for sterilization to obtain instant noodles with high dietary fiber and high protein.

6. The preparation method according to claim 5, characterized in that In step (2), the segmented temperatures are low temperature, medium temperature, high temperature, medium temperature and low temperature, the main engine speed of the single-screw extruder is 30-50 r / min, the feeding speed is 5-10 r / min, and the die pressure is 10-20 kPa.

7. The preparation method according to claim 5, characterized in that In step (2), the segmented temperatures are: 40-60°C, 70-110°C, 130-170°C, 70-130°C, and 40-70°C.

8. The preparation method according to claim 5, characterized in that In step (2), the segmented temperatures are: 45-55°C, 80-100°C, 140-160°C, 80-120°C, and 50-60°C.

9. The preparation method according to claim 6, characterized in that In step (3), the noodles of fixed shape include cylindrical noodles with a length of 10-20 cm.

10. The preparation method according to claim 6, characterized in that In step (4), sterilization is performed by steaming at a pressure of 0.1-0.2 MPa and a temperature of 121-130°C for 5-10 min.

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